EASY made.
1 packet of fresh Brussels sprouts
Wash and halved it
Put in a baking tray
Toss Brussels sprouts with olive oil, pepper salt, garlic herb seasoning, pepper garlic seasoning and some butter
Air fry 190c for 30 mins or longer if needed.
Finally I took my courage to make this with my left over tapioca. I loves this snack so so much, usually i will buy them from pasar malam. the only setback it is quite oily. I got this recipe many years ago but was not courageous enough to try make them on my own.
Now proven it's worth making, it taste n feel like what was selling at the pasar malam with less oil n less sweet. loving it so much as I could DIY anytime. sure this is a keeper.
Here's the down size portion
ingredients
333g grated tapioca
100g castor sugar
40g top flour (sieved)
83g grated white coconut
3g pandan juice + dash green colouring
Method
1. mix everything together with a spoon pushing it to & fro.
2. preheat frying pan with some olive oil
3. use a small ladle to scoop and drop onto the pan. smoothen it to a round shape. flip to the other side when cooked or when u smell the fragrance.
3 pcs boneless chicken leg (cut half)
marinate 30 mins as follows ingredient :-
2 tbsp ginger juice
1.5 tbsp light soya sauce
2 tbsp marmite
1 tbsp sugar
1 tsp black pepper
1.5 tbsp sesame oil
Method :
pan grill till cooked
Inspiration from onsen-tamago
Ingredients
* 4 refridgrated large eggs
1000 ml water
200 ml tap water (a bit colder than room temp)
sauce
1/4 cup dashi
1 1/2 tbsp soy sauce
3 g katsuobushi (dried bonito flakes)
1 green onion/ scallion (for garnish)
finely shredded seaweed for garnish
* I used ready dashi-based soy sauce
method
1. add 1000ml water in a small pot, cover & bring it to boil
2. once boiling, remove the pot from the heat.
- takeout the eggs from the fridge
- add 200ml cold tap water and gently submerge the cold eggs into the hot water
- immediately cover and set timer for 17 mins or longer
self made sauce
- combine dashi, mirin and soy sauce in a small sauce pan and bring to boil
- add katsuobushi (dried bonito flakes) and turn off the heat
- let katsuobushi sink at the bottom of pan
- after 40 sec or so, strain thru the strainer and set the sauce aside for use
cut scallion into thin slices and set aside
once 17 mins have passed, take the eggs out gently & set aside for 5 mins
Bake tin : 7x7x3 square tin (lined w grease proof paper)
60ml hot veg oil (microwave 40 sec)
90g top flour sieved
90 ml warm milk (microwave 30 sec)
6 egg yolks
8 egg white
80g castor sugar
1/4 tsp salt (or less)
4 slices cheddar cheese
Method
1. in a heat proof mixing bowl, mix flour with hot oil till flour well blend without lump
2. stir in warm milk & egg yolk until smooth
3. In the clean bowl whisk egg whites & salt till floamy
4. add in sugar gradually and beat till soft peaks form
5. Fold in the egg white mixture in 3 parts into the egg yolk mixture.
6. pour half of the batter into the lined baking tin
7. placed 4 slices of cheese on top of the batter and cover with the remaining batter gently
8. give a light knock on the tin to release large air bubble
9. bake at a pre heat oven at 150 c for 50 mins
ingredients
500g bread flour
35g cake flour
70g castor sugar
1/4 tsp salt
8g instant yeast
320 ml warm milk (30 sec microwave)
2 tsp bamboo Charcoal powder
50 g butter
Method using breadmaker
* all ingredient need goes into the BM.
last will be flour and yeast.
- choose soft bread option. Loaf baked all done in about 2.5 hrs
My very first time having such a beautiful pretty smiley ιΈ‘θη³。Felt so rewarding. homemade traditional sponge cake is really good and nice. As I can cut down the sweetness compare to those selling and it's fresh !
ingredients
4 eggs
180g castor sugar
230g hk flour
1/2 cup 7 up
method
1. use high speed beat eggs till fluffy
2. add in sugar gradually & continue beating till well blend. off power
3. fold in flour in 3 portions
4. add 7 up & use hand mixer to mix well
5. pour the mixture into linen cup to 90-95% full.
6. be generous sprinkle sugar on top of the batter to form a cross
6. on the pre heat steamer. place the cuppies on the steam rack and steam for 15 mins for a tray of 8 cups. ( the batter is enough for 2 round of 8 cuppies)
Easy made for dinner
Ingredients
3 pcs pork chop meat
1 box Higasgimaru Agezuni Tonkatsu (seasoning powder for pork) w 3 small individual pack
3 plastic bags
Method
1. place each piece of pork chop into a plastic bag pour in 1 pack of the seasoning. Give the bag it a good shake. leaves it aside for 10 mins
2. flatten the meat inside the bag. ensure the seasoning are spread out. Let it rest in shape for another 10-15 mins
3. pan fry with some oil or air fry.
1 packet Chi Chang brand stir fried shitake mushroom vermicelli
200ml water
100g Portobello mushroom (sliced)
30g butter
method
1) I used corning ware. put water & sauce & vermicelli from the prepacked into the pot.
2) cover and let it cooked till water dry. Give it a good stir n mix. add a little if needed.
3) on a separate pan stir fried mushroom w butter
4) lastly add the cooked mushroom to the cooked vermicelli
ingredients
2 large russet potatoes peeled n sliced
cheesy sauce
20g butter
1.5 tbsp corn flour
250ml milk
50g cheddar cheese or more
pepper salt to taste
method
1. grease baking tray lay sliced potatoes in layers. set aside.
2. Melt butter in a pan, add milk, corn flour. stir well.
3. Lastly add cheese and pepper salt.
4. pour cheese sauce over the potatoes.
5. bake 200c 30 mins or till golden colour.
Got this new easy make Thai green curry paste from 2017 Thai Festival @ Orchard road thai embassy yesterday. πππ
Ingredients
1 packet green curry paste (brand - kanokwan)
240 ml coconut milk
300 g chicken fillet (cube)
240 ml water
some kaffir & basil leaves
1 pc de-seed red chilli sliced
1 small eggplant (cube)
Method
1. Add green curry paste & coconut milk in a pot over medium heat. Stir till oil appear on top.
2. add chicken, stir till meat thoroughly cooked
3. Add in water, bring to boil.
4. Add in kaffir, basil leaves, chilli and lastly eggplant.
4. Bring to boil
ingredients
300g chicken fillets
40 gm breadcrumb (add more if needed)
50gm gated parmesan cheese
1 egg beaten
pepper salt to taste
dash basil leave
100g pizza plus cheese
Method
1) marinate chicken fillet with pepper salt
2) combine breadcrumb with parmesan cheese. mix well in a plate.
3) dip chicken in beaten egg. coat generously with breadcrumb mix.
4) grease the baking tray in airfryer at 180c . layer the chicken on the tray for 10 mins and flip side for another 10 mins. increase the bake time if required.
5) when chicken are golden in colour & cooked. put in and spread out the shredded cheese. Sprinkle some basil. Baked for another 8 mins or till cheese is nicely melt.
500 g chicken fillet cut in cube
stir fry with olive oil & pepper salt and set aside
cereal mix
1 cup nestum cereal
1 tbsp low fat milk powder
1 tbsp sugar
1/4 salt
1) heat wok w 50g butter w 10-15 pcs of curry leaves.
2) pour in the cereal for a quick fry. ensure fire not too big.
3) lastly in goes the chicken meat & mix them well with the cereal
3 eggs
1 tsp mirin
pinch of salt
1/4 tsp sugar
1/4 tsp soya sauce
mix well
heat mini egg roll wok
spray some oil
pour some egg mix on pan n start to roll portion by portion from one end to the other.
