Zoodle Padthai

Since I purchase the spiralizer, I started making zoodle ie..zuchini noodle.  It tasted soo good especially if you are in low carb diet.  

Fluffy Moist Vanilla Cupcake

I have made quite a few different type of vanilla cupcake but this one held up pretty well and I kept it unrefrigerated for 4 days and still it was moist.


Ingredients


1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

Method

•  Preheat oven to 350*F.
• In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
• In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
• Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.
• The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
• Bake cupcakes in pre-heated oven for 12-14 minutes.
• Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
• Frost as desired when fully cool. 
• Feel free to use this recipe for a cake as well.  The recipe above will work for a 6″ cake.  Double the recipe for an 8″ or 9″ cake.

Cauliflower rice with Chili Lime Grilled Chicken

I am right now on my journey to losing couple of pound before New Year and I think I am on the right track.    It sad because I do love my cakes and cookies and all things sweet but this is a personal goal that I needed to do before the year ends.

I think once you get the hang of it, you will not miss the carbs and sweets as much.  Anyway today my lunch was something that I have been seeing over the websites...its cauliflower rice.  To think how to treat cauliflower as rice when I am sooo used to having Jasmine rice, it was a little hard but after using is as a replacement for rice dishes, its not bad after all.

This can be easily adapted to vegetarian buy just using tempeh or tofu instead of chicken !

Ingredients for Cauliflower Rice

1 cup cauliflower ( pulse in food processor till it resembles small crumbs like rice)
2 tb coconut milk powder or coconut milk
2 tb water
2 tb coconut oil ( no need if using coconut milk)
1 tb fresh cilantro, chopped
Fresh lime zest
Pinch of salt

Combine all ingredients except lime zest and cilantro and microwave for about 7 minutes.  Stir and if its still hard, microwave another minute or so.

Stir in lemon zest and cilantro.


Lime Chili Chicken

Ingredients

2 tsp chili powder
1 tsp brown sugar  ( I used honey 1/2 tsp)
Grated lime pee
Salt
Garlic Powder
Ground Red Pepper
Skinless Boneless breast
Olive oil

Method

Combine all the ingredients and rub on the chicken breasts.

Grill and serve with lime wedges on the side.


Use own judgement on the spice level and also how much needed.  I never measure when I cook.  Just taste as I go along.

Wheat Bran Muffins

Ever since I started eating a little healthier I have been using this recipe and i must say this truly is a very nice moist muffin.  It keeps well in the refrigerator. Very easy to make and tastes yummy.

Ingredients


1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar  ( I used 1/4 cup of honey instead)
1/2 teaspoon vanilla extract
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tb flax seed
1/2 teaspoon salt
1/2 cup raisins

Method

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder, flax seed and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Salmon Kabob

I made this wonderful delicious tasting kabob with salmon.. This is my very first time using a fish to make kabobs.

My marinade does not have the measurement as I dont measure when I am cooking.

Ingredients

Salmon - cut into chunks
Zuchini - cut in nice thick circles or chunk
Mango or pineapple - cut into chunk
Onion - cut fairly thick
Fresh cilantro - chopped

Marinade

Soy sauce ( I use very little sodium)
Oyster sauce (optional)
Grated ginger
Balsamic vinegar or rice vinegar
Honey
Garlic, minced
Sesame oil
Siracha


Thread the fish and vege.  Brush the marinade and let soak for at least 15 min.  Grill. 

Steam Salmon with steam vegetables

Lunch today was pretty simple to prepare but it was so good.  The ingredients are minimal probably you would already have those in the pantry somewhere.  I usually never use fish sauce that much until recently that I started using it whenever I make steam fish or chicken.  You actually do not use as much salt whenever you use the fish sauce.


Ingredients


Salmon Fillets
Fresh ginger, cut into strips
Scallion
Fish sauce
White pepper
Sesame oil

Vegetables I used Zuchini and cauliflower ( any vegetables will be great)

Method

Fill a steamer with water and let it come to boil.  Meanwhile cut the vege and season with little fish sauce and steam for couple of minutes.  Dish out.

Put the fish into a dish and drizzle the fish sauce, sesame oil.  Sprinkle with white pepper and layer with the ginger and scallion on top.  Steam.  I just let it steam for probably 10 min.  Serve with steam vegetables.

Greek Steak Salad in Pita Pocket

Ingredients

Steak Marinade

1/2 cup light olive oil
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 large clove garlic, minced
salt & pepper, to taste {I used about 1 tablespoon salt and 1/2 tablespoon pepper}
1 teaspoon ground thyme
2 teaspoons dried oregano
2 bay leaves
3 pounds sirloin steak


Salad Ingredients

1 whole cucumber, diced
3 medium sized tomatoes, diced
1/4 whole red onion, sliced thinly
1/2 cup feta cheese crumbles

Salad dressing

4 tablespoons light olive oil
2 tablespoons white vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon sugar
salt & pepper, to taste
whole pita pockets

Directions

• In a large plastic food storage bag, combine all ingredients for the marinade. Place meat inside bag, seal and move around to coat meat in marinade. Refrigerate for at least 2 hours.
• An hour before grilling, remove meat from fridge.
• Preheat grill to medium high heat.
• Dice up veggies for salad and place into a large bowl. Toss in cheese. In a small bowl, stir all ingredients together for salad dressing. Pour dressing over veggies and stir to coat. Refrigerate until ready to serve.
• Grill meat.  Slice against the grain.  Fill the meat into the pita pocket and top up with the salad.

Vietnamese Pork and Egg with rice

I am not a big fan of pork and I rarely cook them.  When my cousin sent me the picture of this dish that she made and told me how delicious it was, I could not resist making it.  Hoping and praying that my family will like it too.

When I first marinated the pork in fish sauce, the house started to smell fishy and funky.  My kids were asking me what the yucky smell was !  I was even more skeptical to try this but went ahead anyways.  The verdict - YUMMY !


Ingredients

Pork steak
Ground pepper
3 tbs vegetable oil
4 eggs
2 tomatoes, sliced
1 cucumber, sliced

Marinade:

3 tbsp fish  sauce
1 tbsp white sugar
1/4 tsp tumeric
2 garlic cloves, finely grated

Dressing:

3 tbsp white sugar
3 tbsp fish sauce
2 tbsp white vinegar
2 garlic  cloves, finely chopped
1 long red chilli, de-seeded, finely chopped
2 tbsp lime juice

Method:

• In a large bowl, whisk together the marinade ingredients. 
• Lay the pork on a chopping board and cover with baking paper and pound the steaks until they are .5cm thick
• Place the pork in the marinade and toss to coat.

• To make the dressing, heat the sugar, fish sauce, vinegar over high heat. for 2-3 min. Stir the garlic, chili, and lime juice. Set aside. 

• Heat 1 tbsp of oil in a large non-stick frying pan and cook the pork 3-5 min on each side in batches until thoroughly cooked. Remove from heat and rest.
• While pork is resting,  heat the remaining 2 tbsp of oil and fry the eggs to your liking.
• Serve with rice, pork, fried egg, tomatoes and cucumber.. top it off with generous spoonfuls of the dressing.

Pumpkin Oat Bran Muffin

Well, since Halloween is round the corner
and I see pumpkins everywhere, I thought of making this wonderful pumpkin muffin but what is more interesting about this is...it's also healthy.

This is my very first time using Bran flakes. I never actually thought of incorporating it in muffins let alone bread.  I must say this is an interesting find.

The muffins were soft and moist with a little hint of pumpkin spice and nutmeg.

Ingredients

1 cup oat bran
1/2 cup milk
1 cup all purpose flour
2/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup pumpkin
1 egg
3 tablespoons canola oil
1 teaspoon vanilla
Optional,  Flax Seed ( I used about 1 tbsp )

Method

• Preheat oven to 350 degrees. 
• Line muffin tins with paper liners and set aside.
• Measure bran flakes into a liquid measuring cup. Pour milk over top and stir to soak all evenly. Set aside.
• In a large bowl, measure flour, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Stir together to combine. Create well in the center of the dry ingredients and measure out the wet ingredients into the dry. Stir the wet ingredients together to break up the egg. Then add in the milk soaked bran flakes. Slowly incorporate the wet into the dry until the batter comes together. Scoop into prepared muffin tins and bake 20 minutes or until toothpick comes out clean after being inserted.
• Remove to cooling rack and make the glaze.

The  bran makes it nuttier and I guess soft and moist,  We kept for 2 days and it was still soft.

Muffin Tin Egg Omelette

Another super easy way to make omelette for breakfast ahead of time.  All the ingredients that you use for an omelette is cubed and mixed and baked....easy as ABC.

Ingredient

Eggs

Half and Half or whole milk

Bell pepper, cubed small

Ham, cubed small

Mushroom, cut into small piece
Onion, cubed
Cheddar cheese, shredded

Salt and Pepper

Method

Preheat oven to 350 degrees.

Spray a muffin tin. In a small pan, saute onions, bell pepper and mushroom. Take it out.
Get eggs and beat them slightly with a splash of milk.  Add salt and pepper.
In the greased muffin tin, layer the vegetables, cheese and beaten egg.  Top with more cheese if desired.
Bake for about 20 minutes or until the eggs have puffed up.
Serve...

Moist Banana Muffin

I am going all muffin crazy these days for snack time.  Its so easy and individually served so the kids can pick them up anytime and eat.   The most important thing here is all is mixed in a bowl and that is my kinda snack.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract

Method

Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon.
In another large bowl, beat together bananas, sugars, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Evenly scoop batter into prepared muffin cups.
Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Money cake for Judy

Made this cake for an order.  

Cake for a friend

This is a yellow cake with raspberry filling and buttercream frosting.

Muffin Tin Pizza

I was surfing the web thinking of a snack for the kids then I saw this super easy mini pizza.  I had all the ingredients on hand and it took me only about 15 minutes to make this tasty snack.

Ingredients

Pillsbury cresent roll
Mini pepperoni
Chicken sausage (optional), cooked
Pizza sauce
Mozarella cheese, shredded

Method

• Preheat oven to 350 degrees.  Spray a 12 cup muffin tin.
• Put the pepperoni, sauce, mozarella cheese and mix to blend.
• Take the cresent rolls apart and lay inside each  muffin tin taking care to close the bottom so the filling does not come out.  
• Top each filling with more cheese if desired.
• Bake until golden brown.  Remove and serve. 

*  There is no measurement here,  use your best judgement

Easy Enchilada

I was thinking and thinking of what i should prepare for my family dinner tonight and oh my, was I thrilled to come across this super easy recipe.  It was so flavorful and I am so impressed.

Ingredients

10 pc tortilla
2 lb ground beef
onions, cubed
garlic, minced
1 jar corn and bean salsa
Enchilada sauce
Cilantro
2 cups mexican cheese

Method

Brown the meat.  Drain out the liquid.  Add onion and garlic.  Once the onion turns translucent, switch off the stove.

Add 1/4 can of Enchilada sauce, half the cheese and 1 jar of corn salsa. Adjust seasoning if needed and add some chopped cilantro.

Spray a 9 by 13 inch baking dish.  Arrange the tortilla facing upwards and fill it equally with the meat fillings.  Close the tortilla with seams facing down.  Pour the balance sauce on top and sprinkle with more cheese.

Bake at 350 degrees for about 45 minutes or until cheese melts and bubbly.

Note:  Most of my recipes will not have measurements because I feel everyone has unique and different taste so I just add however much I need.

Kuah Rojak

I have been yearning to eat this ever since we came here.  We used to buy this all the time from hawkers and its too delicious especially the sauce being a little spicy and at the same time sweet. Dipped with fruit of different texture gives this dish a special autenticity that you just cant get anywhere.

Ingredients

Dried Chili - Boil
Belacan - 1/4 in
Brown sugar
Palm Sugar
Salt
Dark soy sauce
1/2 tsp flour ( to thicken the sauce)

Quantity of ingredients depends on how spicy and sweet you want the sauce to be *


Method

• Blend chili and belacan till fine.
• In a nonstick pot, melt the brown sugar and palm sugar in a little bit of water. Not too much as you do not want the sauce to be too watery.  Once the sugar melts, add the blended ingredients, salt, dark soysauce and flour.  Cook in slow heat till everything has combined and sauce is thick.
• Dish out and sprinkle with chopped peanuts.
• This sauce can be served with Pineapple, cucumber, Jicama(Sengkuang), mango and rojak crackers

Stuffed Bell Pepper

My daughter's friend, Ronya from Germany came over to visit us last week and she cooked this delicious and super easy meal.

Ingredients

3 bell peppers

1 lb ground beef

1 onion (cubed)

2 garlic (minced)

1/4 cup feta cheese

1 1/2 cup of cooked rice

Salt 

Pepper

1 egg

Shredded Cheddar cheese

Method

Preheat oven to 350 degrees.

In a pan, add olive oil and saute the onions and garlic. While that is cooking, clean the peppers. Cut the top and clean the insides of  the pepper. 

Once the onion has browned, add the ground meat and cook till its no longer pink. Add salt and pepper to taste. 

Once all cooked, dish it out onto a bowl. Add the rice, egg, feta cheese. Stir to combine.

Scoop the filling into the cavity of the peppers. Press in and top up with shredded cheese.

Place in baking pan and bake for about 25 min till the peppers are slightly browned and cheese has melted.

Philly Cheese Steak

 This is my first time making this for dinner and I must say that my children loved it.  Its so easy and fast to prepare.

Ingredients

1 lb ribeye or sirloin steak
1 medium onion, small diced
8 slices american cheese or provolone cheese
2 large hoagie rolls (the ones I used were about 10" long)
2 TBSP canola or vegetable oil
salt and pepper
garlic powder (optional)

I also added some red and green bell peppers ( cooked them till they are soft)

Instructions

• If your steak was not already sliced by your butcher, place it in the freezer for about 45 minutes. Remove the steak from the freezer and use a sharp knife to cut the meat as thin as possible, making sure the cut against the grain. Set aside.
• Cut the rolls down the center and place 4 slices of cheese each in the rolls.
• Meanwhile, preheat a skillet over medium-high heat. Once the skillet is hot add the oil to the pan. Add the onions to the pan and season with salt and pepper. Saute for a few minutes until slightly caramelized.
• Keeping the pan over medium-high heat, add the steak to the pan with the onions and season well with salt and pepper and a bit of garlic powder if desired. Cook just until cooked through, this should only take a couple of minutes. You do not want to over cook the meat. Most often, cheesesteak cooks shred the meat even further while cooking it by breaking it up with your spatula.
• Immediately divide the meat and onions between the two rolls.

Sailaa 18th Bday

Today is my daughters 18th birthday.  I have been cracking my head on the cake that I was going to make for her.  I know she likes red velvet and cream cheese but since the weather is so hot here, the cream cheese did not hold on to the shape well.  Also I tried to make a shoe box cake but I am not too happy with the outcome.  Overall she liked it and that the most important thing :)

Ingredients


2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Directions

•  Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
•  Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
•  In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
•  Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
•  Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing.

Fresh Fruit Chiffon Cake

Made this cake for my dear friend who came to visit me.  It is so hot and humid and I thought what would be the best cake to do....so the chiffon came to my mind.  Topped with whipped cream and fresh fruit..yumm.

I used the basic chiffon recipe and baked in 2 6inch cake pan.  Once baked, immediately turn it onto a wire rack and let cool.  Once cool take it off the cake pan.  Garnish with whip cream and fruits.

I layered this cake with banana on the bottom layer and strawberries on the second layer.

For the whipped cream, I used Dream Whip to stabilize the heavy cream.

Buttercake ( fluffy )

This time around I used cake flour instead of regular all purpose flour and add 1 tb baking powder.  Also I separated the egg whites and whipped them till stiff peaks form and added to the batter at the end.

The result was a super moist and fluffy buttercake.  Can be stored in refrigerator and microwaved before serving.

Confirmation Cake

Made this cake for my church.  Its a white cake with buttercream frosting.  Flowers are made with gumpaste.

Carrot Cake (48th Birthday)

Carrot cake......its something that I will not get for a birthday cake because of bad experience when my kids bought it for me for my birthday.  This year I thought I would make it for my darling hubby since he loves carrot cake.  Actually this is my second attempt with this cake and I must say that this cake is so moist and soft even after 4 days in the refrigerator.

This is a true recipe.  There are many recipes out there with fruits and nuts added into this cake but a true carrot cake is THIS.....no fruit whatsoever and the only nut are the ones I use to coat the outside and of course no carrot cake will be complete without cream cheese frosting...

Source: Sweetpea's kitchen

Ingredients

2 1/2 cup all purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1/2 tsp nutmeg
1 tbsp ground cardamon
1/2 tsp salt
3 cups grated carrot
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
4 large eggs
1 1/2 cup vegetable oil or canola oil


Grease two 8 inch pan and line with parchment paper.  Preheat oven to 350 degrees.
 
In a bowl, mix the dry ingredients including the spices and using a wire whisk, stir around until all the ingredients are mixed thoroughly.

In a another mixing bowl, add the oil and sugars. Beat for 2 minutes then add the eggs one at a time. Beat thoroughly.  Using a spatula, add the flour mixture and carrot. Mix well.  Pour into the prepared tins and bake for about 40 minutes or when tested with a toothpick, it comes out clean.

Cool on a wire rack completely.  Frost with cream cheese frosting.

Cream Cheese Frosting

16 ounce of cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
1 tsp vanilla essence
3 cup confectioner sugar
a pinch of salt

* In order to keep the frosting from becoming too runny, do not beat too long.  Just mix until it incorporates throughly.