Category: Food

I actually blogged about this before – Now updated with recipe 🙂

This is a standard must bake during CNY – haha.. I love these treats.. I can eat it all day long~~~

Honey Cornflakes Treats Recipe

(from muckysock via esjoie)

Ingredients:

60g butter
1 tbsp sugar
1/4 cup honey
4 cups corn flakes

Method :
1. Melt butter over low heat. In cut pieces so that it melts easily.

2. Add in sugar and honey (pre-stirred beforehand so that the sugar doesn’t burn), stir till sugar is dissolved

3. Add in cornflakes and mix well.

4. Spoon into small paper cups

5. Bake for 5 mins at 160 degrees celcius

It’s sooooo ez to make!! You got to try it! 😀

Well.. I had a Jicama left in my fridge

( from CNY party as we had rojak)  I didn’t want to waste it.. so I made Spring Rolls! I don’t really want to deep fry because it is very unhealthy… so.. I baked them! 😀 I actually did baked spring rolls once before BUT it didn’t turn out well – it sticks onto my baking sheet and I had broken spring rolls.

If you are baking your spring rolls, please don’t be lazy.. you MUST brush the baking sheet and the spring rolls with veg oil!!! else it will stick onto the baking sheet!

And you will still get crispy spring rolls when u baked them, just that it’s not as brown 🙂 Bing and I enjoyed it very much!

Baked Spring rolls recipe

(inspired by My Kitchen Snippets)

Ingredients:

1 small cabbage
1 medium size jicama/bangkuang/yam bean – shredded
2 carrots – julienned
2 tbs dried shrimp – soaked in water to soften and minced
3 cloves garlic – finely chopped
1 egg – beaten (for sealing the rolls – Optional. Mine stick together w/o the egg)
1 packet of spring roll wrappers

Seasonings:

1 tbsp oyster sauce
3 tbsp soy sauce
½ tsp of sesame oil
Salt and pepper to taste

1. Thaw the frozen spring roll wrappers.
2. Heat up the frying pan with a tbsp of olive oil. Add in chopped garlic and dried shrimp,stir fry until fragrant.
3. Add in jicama and carrots. Stir fry for 2 minutes minute and add in all the seasonings and 1/4 cup of water. Continue cooking for another 7 minutes or until the jicama is soft. Check seasoning. Set aside to cool. (I drained the filling to remove excess gravy/water. I don’t want soaky spring rolls!)
4. Prepare a baking sheet and line it with parchment paper or aluminum foil. Lightly brush it with some vegetable oil.
5. Peel off a piece of wrapper and place it on a flat surface. Place some cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some egg to seal.
6. Line all the spring rolls on the baking sheet. Lightly brush the spring roll with some vegetable oil.
7. Bake in a pre-heated 425 degree oven for 25 minutes or until lightly brown. Serve warm or room temperature with some chili sauce.

Have you ever crave for something that you bake/cook?

Like there’s nothing outside that can be compared to your own baking/cooking? haha.. for me, it’s Banana Cake! I have never been a fan of Banana cakes because I find those in bakeries ( in SG that is) very oily.. BH likes Banana cake though. He was the one who suggested that I baked it. Anyway, my first attempt on baking Banana Cake was BAD – I guess.. it got to do with the recipe. I followed another recipe and was glad that it worked out perfectly!

I am glad that I kinda perfected my Banana Cake! 😀 and I absolutely love how my Banana Cake taste~~ Yummy!!

Usually, people bake Banana cake because their bananas are over-ripe… for my case… I BOUGHT BANANAS for this purpose! 🙂 haha.. so 1/2 way thru’ preparing the ingredients.. I realised that my baking power expired!!! OMG!!!! I wanted to eat MY Banana Cake so badly that I kept calm and carried on. Phew.. I was glad I did!! It turned out super well!!!

AND I realised that another trick to baking is to use SMALL pans. Recipes recommends 8/9-inch pans BUT u don’t have to use such a big pan. Small pan = mistakes are minimized. Small pan also means that u could give away a cake to your neighbour/friend easily. wahaha…. NOT for this Banana Cake though… We love it so much that we could finish all up in a day!!! Of course we didn’t la!!

Banana Cake Recipe

*I used eggs and butter at room temperature.

How you know you made good Banana cake?? In my opinion, it’s when the bottom is not hard and there is NO 2 layer difference in colour. If there’s a difference in colour – it means you probably overbeat the batter 🙂

I think I need to grab a slice of my cake now…. kekeke

P/S: Hope u didn’t go bananas reading this.. haha.. I think I have nv typed bananas so many times in my life before!!! 😀

haha.. ok.. blogging this for records… with reference to what BH blogged about “our year end feast where I prepared the lobster tail with ease”

I realised that PhotoScape allows me to add small images ( I M WOLS.. heh) – so I did that for the pictures below to indicate our feelings while preparing the meal… Overall, I would say.. good cooperative work! 😀

BH is a very confused cook. I mean… he changed his mind with regards to which recipe he’s following very quickly. I’m glad it worked out eventually… If you are wondering… he followed the (what I called) ‘let the lobsters swim in the water’ recipe.. heh

After 15 mins and alot of ‘eh.. amanda… how ah?’

While he was ‘swimming’ with the lobster… I cooked the pasta… following this recipe I like Noobcook – I think she provides one of the BEST online recipes and her instructions are clear and ez to follow 🙂

Finally… our dinner!!

Good job!!! 😀

I always think that breadmaking is a good way to relieve stress. I rem how I was really excited about breadmaking during NIE days. haha.. and my bread turns out to be ‘hard like rock’ I believe I blogged about this before ( under the fakedevil domain – I wonder if BH keeps the old entries?) Anyhow, kneading by hand is a good exercise – I perspire buckets in SG .. Thank God of the cold weather here… haha.. I perspired but not in buckets! hehe…

I am truely happy with the results of yesterday’s bakes… I kinda know it will turn out well… the texture, the smell – It was all correct! Near perfection if u ask me. And yes, I won’t do anything if I know I can’t perfect it. haha… That’s y I kinda miss Jo’s company ( she’s feeling under the weather) while baking , she’s a experimental baker.

So because Jo wasn’t with me… I got BH to send me to her place to pass her the bread. I know she will appreciate trying my bakes more than BH.. grrr… oh yes.. I got a earful from BH about the traffic… maybe we shld just buy a house and live near them! haha..

Ok.. here’s the recipe… FYI, bread is still soft & tasty the next morning! and BH commented that ‘It taste like it’s from the bakery!’ 🙂

Sausage Rolls Recipe [modified with my personal baking notes]

Source: Food-4Tots via Rasamalaysia + Picture reference from Dailydelicious

Ingredients:

300g bread flour
5g instant dried yeast ( I used Fleischmann’s Rapidrise highly active yeast)
10g sugar
6 g salt
30g unsalted butter, room temperature
1 egg plus whole milk, about 220-230g
8 pieces sausages
1 egg white + 2 teaspoons water, for egg wash

Method:
1.Put flour and yeast in a bowl and combine. Add the sugar and salt and mix well.

2.Heat milk to about 130 F.(Use kitchen thermometer to measure)

3.Break egg in bowl then pour milk until it is around 220-230gm.

4. Pour milk+egg mixture into the flour mixture bowl. Use a large spoon (or pastry scraper) to mix everything together.

5.Knead briefly to put everything together. (It will look v messy at this point – Stay calm and carry on)

6. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.( I took about 10 mins)

7.Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. You can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready.( I took 1 hr!!! It was tiring)

8.Put the dough into a lightly buttered bowl and cover with a damp cloth. Let the dough rise in a warm place* until its size doubles (1 – 1 ½ hour depending on the room temperature).

9.Take the dough out of the bowl, deflate it by touching lightly.

10.Cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.

11.Use a rolling pin to roll the dough into long cylinders, about 40cm in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down.

12.Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size. Brush lightly with some egg wash. Preheat the oven to 200°C and bake for about 10-12 minutes or until the rolls turn light brown.

Note:
*I place my dough in the oven ( Not on) to proof