Sweet Sour Fish

I am sure most of you would have been bored simply by having the same ol sweet sour pork or chicken.  This one is made which fish fillets. Dredged with flour and fried, mixed with sauce and vegetables, this fish dish is a nice change to the regular sweet sour meat.

Ingredients

2 lbs tilapia, cod, halibut or any other whitefish (cut into 1” chunks)
1 large green pepper (cut into 1” chunks)
1 large tomato (cut into 1” chunks)
1 large onion (cut into 1” chunks)
1 can pineapple chunks (with juice)
Oil (for deep frying)

Breading
¼ cup cornstarch
2 cups flour
6 tablespoons vegetable oil
2 teaspoons baking powder
1 teaspoon  salt
2 cups water

Sweet and Sour Sauce
1/4  cup vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice (optional)
1/4 cup pineapple juice
1/4 cup ketchup
2 tablespoons cornstarch 

Method

• Toss fish with cornstarch in a bowl and coat well. In another bowl whisk together flour, 6 tablespoons of oil, baking powder, seasoning salt, and cayenne pepper. A little at a time, add 2 cups of water whisking until the batter has become smooth. Pour batter over the coated fish pieces and stir to coat.  
• In a deep frying fry fish pieces in batches for 4 minutes or until golden brown. Drain on paper towels and keep warm in the oven.
• In a wok heat a tiny bit of oil. Stir fry green pepper and onions for 3 minutes. Remove from pan and set aside.
• To make sweet and sour sauce – In the wok mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 tablespoons of cornstarch in 1/8 cup of juice, pour into the sauce and stir until sauce has thickened.  Add tomatoes and pineapple chunks to the sauce and heat.
• In a large serving dish mix fish pieces, sauce and green pepper and onions. Serve with white rice.

White Chocolate with Macadamia Nuts

Whoever invented white chocolate with macadamia nuts.  The combination of both is such a treat.  I just baked a batch of this today and my kids could not take their hands off it.  The cookie itself was so delicate and semi soft.  This is a cookie that everyone should try making.

Ingredients

1/2 cup butter, softened

2/3 cup white sugar ( I just added about 3 tbsp of brown sugar)

1 egg

1/4 tsp salt

1 tsp vanilla

1 cup plus 2 tbsp flour

A little shy of 1/2 tsp baking soda

1/4 cup macadamia nuts

1/2 cup white chocolate

Method

• Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
• Cream the butter and sugar till pale and fluffy.  Add in the egg and beat well.
• Add vanilla, baking soda, salt and sifted flour.
• Stir in the chocolate and nuts.
• Drop by teaspoonful onto the lined tray.
• Bake for about 10 minutes. Do not overbake. Cool completely on a wire rack. Store in an airtight container or enjoy immediately with a cup of tea/milk.

Lasagna with spinach

I just love lasagna but not the guys in my family so I tried making a simple version of it by doing the same procedure of the regular lasagna but instead of layering them, I just rolled each one individually.  So I got to make a few just for me and my daughter to enjoy.

Ingredients

11 sheets of lasagna noodles ( cooked as per direction on the box)

Filling


1lb ground meat ( beef, turkey, sausage)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp nutmeg
1 container ricotta cheese ( 15oz)
Frozen spinach, thawed and squeezed ( 10 oz)
Shredded mozarella cheese ( 2 cups)-reserve about 1/4 cup for later use
Parmesan cheese ( 1/4 cup)
Eggs (2)-lightly beaten
Pasta sauce ( 1 jar / 26 oz)
Salt to taste

Method

• In a large pot, bring water to rapid boil. Add salt to flavor the pasta and reduce stickiness.  Add pasta and let cook for 10 minutes. Drain well and lay it on a wax paper or aluminium foil individually to keep from sticking.
• In a large bowl, combine ricotta, mozarella, parmesan, spinach, onion powder, garlic powder, nutmeg and lightly beaten eggs. Stir well to combine.
• In a pan, cook the ground meat and drain out the fat.  Add in the marinara sauce. Stir well. Take it off the heat.
• Take about 2 heaped tablespoon of the filling and put on the lasagna noodles.  Roll them.  Pour about 1 cup of meat sauce mixture on a 13 x 9 in a baking dish and layer the lasagna rolls in it. Top it with the rest of the sauce mixture and sprinkle some reserved mozarella.
• Bake for about 35 minutes till the sauce is bubbling and the cheese melted.

Hope you will enjoy this dish as much as I did. Hmmm I shall not mention about the damage it is going to do to my waistline. 

Kiam Chang

A simple but wonderful rice dish with meat stuffing.Mine does not look as those bought from the store. I just did it smaller in size. Recipe adapted from " At Home with Amy Beh".

Ingredients

850 gm glutinous rice ( soaked overnight)

Dried bamboo leaves ( soaked overnight)

250 ml oil

10 shallots, thinly sliced

5 cloves of garlic, minced

Seasoning for the rice mixture

3 tbsp light soy sauce

1 tsp chinese five spice powder

1 tsp pepper

1 tbsp dark soy sauce

Filling 

500g deboned chicken thighs, cubed

200g chinese mushroom, soaked and halved

200g dried chestnut ( I used canned lotus seeds)

50g dried shrimp, soaked in warm water and chopped into smaller pieces

300g red beans (I used canned red beans in brine)

Seasoning for the meat

2 tbsp chinese five spice powder

3 tsp salt

2 tsp sugar

1/2 tsp pepper

1 tbsp rice wine

3 tsp dark soy sauce

3 tbsp oil

3 cloves of garlic, minced

3 shallot, sliced thinly

Method

• Clean the bamboo leaves and set aside.
• In a wok, heat oil and saute the garlic, shallot. Add in the glutinous rice, lotus seeds, red beans and seasoning. Let mixture be heated through. Remove from heat.
• Add oil to another wok, saute garlic and shallots. Add in the mushroom, chicken and seasoning. Mix throughly. Fry till heated through.
• take 2 bamboo leaves, arranging them so one sits on top of the other. Fold into a conical shape bringing two ends together. Put 1 tbsp of rice into the case, 1 tbsp of meat mixture and top up with another 1 tbsp of rice. Fold the leaves over the rice to form a pyramid shape. Tie with a hemp string. repeat process till all is done.
• Boil a large pot of water and put in about 1 tbsp of salt.  Drop the dumplings in and cook for about 2 hours. Test for doneness and hang dumplings to dry. This recipe could make about 30 kiam chang.

Note : Prepared with pork as it is traditionally, this dumpling is called kiam bak chang,

Chicken Rendang

Ingredients

1 lb Chicken (cut to small pieces)
300ml coconut milk
6 lime leaf
½ tsp salt


Spice Paste (ground together)

5 shallots
4 clove garlic
1½ Tbsp mince ginger
4-8 fresh or dried chillies (or sambal oelek 4 tbsp)
5 Tbsp toasted coconut
2 Tbsp ground coriander
1 tsp ground cumin
1 Tbsp ground turmeric
2 stalk of lemon grass

1 thumb size galangal

Method

• Combine all the ingredients in a large wok and bring to a boil.
• Reduce heat to medium-low, partially covered and simmer for 1 hours or until chicken is tender and gravy is very thick and shiny with oil. Stir every now and then. Season to taste. If there is much more liquid, remove chicken and cook till liquid is almost dry.
• Serve hot with rice and some sliced cucumber.

Note : 1)  If you want it to be spicier, add more chili
           2)  To toast coconut, fry in a dry pan till it looks brown, then pound it till it looks like the oil is
                seperating. Should look like a paste.

Banana Pecan Cupcake

Baking a batch of this super moist cupcakes is a great way to use those overripe bananas. Left unfrosted, these cake can be enjoyed anytime of the day.  I have also added pecans but can be substituted with any kind of nut you have on hand.

Ingredients

3 cups sifted cake flour

1 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 tsp ground cinnamon

2 cup mashed banana

3/4 cup buttermilk ( if no buttermilk..substitute every 1 cup of milk + 1 tbsp lemon juice and leave it for 

                               couple of minutes)

1/2 tsp vanilla essence

3/4 cup ( 1 1/2 stick) unsalted butter

1 1/2 cup packed light brown sugar

3 eggs

1 cup pecans

Method

• Preheat oven to 350 degrees. Line muffin pan with paper liner. Sift flour, baking soda, baking powder,cinnamon and salt in a bowl.
• Mix the buttermilk, mashed banana and vanilla in a seperate bowl.
• Cream butter and brown sugar until pale and fluffy. Add eggs one at a time. Scrape down sides of the bowl and beat till all is incorporated.
• Alternate flour and milk mixture and beat throughly. Stir in the pecan by hand.
• Divide batter evenly among lined cups, filling each three quarter full. Bake for about 15-20 minutes. Check oven temperature since it varies.
• Transfer to wire rack to cool completely. Cupcakes can be stored overnight at room temperature or freeze for up to 2 months in airtight container. 
• To finish, use a small spatula to spread the frosting or just use a tip and piping bag. I used a tip 1M for the above. After frosting it can be refrigerated up to 3 days. Bring to room temperature before serving.

Note : This recipe can be halved.

I have also sprinkled cinnamon powder on top.

As you can see, the cake is super moist

Sugar Cookie

Sugar cookies are buttery classics that are delicious anytime on their own -- but they also make ideal holiday cookies when festively decorated with icing. Try customizing them to your taste with an addition such as lemon zest, a bit of brandy, or a hint of cinnamon.


Tips for Baking Cookies

Chilled dough will help retain the shape of the cookies; soft, warm dough tends to lose its shape when cut and moved. Rolling out the dough is sometimes difficult. Roll out the dough in small batches, make sure it's cold, and use a light dusting of flour or sugar to keep it from sticking to the work surface. Don't overmix the dough once you have added the dry ingredients. Overmixing will make the cookies tough. Dip cookie cutters in flour to prevent sticking. Rotate baking sheets halfway through baking to ensure that the cookies bake evenly.


Ingredients ( Makes 2 dozen)


2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy, or milk
1/2 teaspoon pure vanilla extract

• Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy.
•  With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
• Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
• On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

Frostings

Cream Cheese Frosting

I have inserted 2 different type of cream cheese icing ;-

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream)

or

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Chocolate Ganache

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

1 tablespoon (14 grams) unsalted butter

Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. 


If the ganache will be poured or spread, let it cool and thicken slightly, for about 30 minutes. It can be covered and refrigerated for up to 1 week; if it becomes too firm, it can be warmed over low heat, stirring to soften it evenly.

Buttercream Frosting





When your cake needs a frosting, try this delicious American-style Confectioners' Frosting. It is quick to make and easy to use. You can spread it thick, spread it thin, pipe it, and color it. As its name implies, Confectioners' Frosting is made with confectioners sugar (also known as icing or powdered sugar) along with butter, vanilla extract, and milk. It has a wonderfully light and fluffy texture with a sweet and buttery flavor. It is a great all purpose frosting that you can use to fill and frost butter cakes, cupcakes, chiffon cakes, American-style sponge cakes, and even butter cookies. It can be held at room temperature which makes it particularly well suited for frosting that shouldn't be refrigerated.

4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

4 tablespoons milk or light cream

Assorted food colors

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out.
This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. 


Add a little milk or sugar if needed to get the right consistency.

Tint portions of frosting with desired food color (I use the gel paste food coloring that is available at cake decorating stores and party stores).

To make a Chocolate Frosting prepare the above recipe but beat into finished frosting, four ounces (120 grams) of melted and cooled unsweetened chocolate. Add a little extra milk if needed.

This recipe makes enough to fill and frost one 8- or 9- inch (20 - 23 cm) cake.

Note:  For a softer and fluffier frosting use a combination of 1/2 cup (113 grams) unsalted butter and 1/2 cup (113 grams) shortening.

Fried Green Beans

Ingredients


200 gm green beans
4 cloves garlic-minced
8 peeled shrimp - halved (use more if needed)
1 tbsp black bean sauce
1 tbsp oyster sauce
1/2 tsp sambal oelek

• Heat oil in a wok, fry the green beans till slightly browned. Remove and set aside.
• Saute the garlic and add in the shrimp.
• Add sambal oelek, black bean sauce, oyster sauce. Stir well and add in the beans. Taste for seasoning.
• If the sauce is too dry, sprinkle some water on it. 

Chocolate Chip Cookie

Ingredients

1 cup butter ( 226gm)

3/4 cup sugar ( 150gm)

3/4 cup brown sugar (160gm)

2 eggs

1 1/2 tsp vanilla

2 1/4 cup flour ( 295gm)

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cup chocolate chip (270gm)

1/2 cup of walnut, almond (optional)

Method

• Preheat oven to 375 degrees.  Grease and line a cookie sheet.
• Cream butter and sugar till pale.
• Add in the eggs and vanilla.
• Sift flour, baking soda, salt add into the creamed mixture. Stir well.
• Add the chocolate chips and nuts (optional).
• Drop by teaspoonful onto the cookie sheet, 2 in apart.
• Bake for 10-14 minutes till the sides are slightly browned. Take out and let it sit on the cookie sheet for few minutes and then transfer cookie to a cooling rack. Once cooled completely, store in a air tight container.

Note :

Remove cookies promptly. Cookies seem to be underdone but still cooks once taken out. Check your oven temperature.  It varies.