No knead Cinnamon Rolls { Cinnamon Buns }

Last night I couldn't resist anymore and finally broke down to bake this popular cinnamon rolls originated by the Pioneer Woman tweaked by Little Teochew.

For someone who hasn't got a good track record with baking bread, this recipe was extremely hard to fail! The only difficulty is the waiting time.

Go to the links above for the full recipe and quartered recipe respectively.

Oven Baked Lor Mai Fan { Glutinous / Sticky Rice }

Oven Baked Glutinous Rice

Ingredients
Glutinous rice, washed 2.3 times, soaked over night
1 onion, finely chopped
2 garlic, minced
cooking oil

seasoning
Light soy sauce
Dark soy sauce
Anchovy paste
Garlic powder
stock cube
white pepper

 Method :-
Oven baked following method from http://www.jemsrecipes.com/how-to-make-kao-niao-sticky-rice-in-the-oven/

What I did differently was I stir fried the glutinous rice for a few minutes in sauté onion and garlic.
Remove the rice from heat, I start seasoning to taste without ingredients stated above. Then add water slight more to cover the rice. Pour into baking dish and the rest I followed the instruction from link.

Easy Poppy Seeds Cake

Any tea or coffee time cakes get two thumbs up from me! I say this because they don't require much fussing about and the simplicity of it allows the ingredients to shine. If you are like me, you'll like this recipe from No Salty

Easy Poppy Seeds Cake / Bread
Serves : 8
Note: I halved the recipe

Ingredients :-
2 cups of flour (I used 1/2 AP flour , 1/2 ground poppy seeds) **may try with gluten free
2 tsp baking powder (also added baking soda)
1 cup whole poppy seed (I sub. with walnuts)
1 cup sugar or to taste (for my halved recipe, I used 1x7g sachet vanilla sugar, 3 Tbsp sugar)
1 cup milk, room temperature
1 cup vegetable oil
3 eggs , room temperature
pinch of salt
powdered sugar, for dusting  
++ 1 lemon zest

Method :-
1) Pre-heat oven at 180°c. Grease and line loaf tin.
2) Sift flour, baking powder, soda, salt and set aside
3) In a bowl, beat the eggs with sugar until combine. Pour in the milk, mix and then finally the vegetable oil.
4) Add in sifted flours,baking powder, soda, salt and lemon zest and ground poppy seed. Mix until just combine *DO NO OVER MIX
5) Pour batter into loaf tin and bake for 20 mins. Check at around 15 mins  when skewer stick in the middle comes out clean, it is done.
6) Let it cool. and serve dusted with powdered sugar.

Cinnamon "Marshmallow" Squares

Joy of Baking is a great source of recipe archive for me. Not only that, the owner of the site took the trouble to provide videos for some of the recipes. That way, when you're not sure how things should look , you could just refer to the videos for guidance.

Marshmallow squares recipe is one which come with a video and so I feel confident enough to give this recipe a go. Despite the end result was so different from the photo and video, I am actually happy with the taste and texture.  The difference in result could be due to my decision to drastically reduced the sugar used as well as the inclusion of cinnamon powder; which resulted in the grainy appearance (not in texture though). I will definitely make this again!

Marshmallow Squares

shortbread base:

113 grams unsalted butter, room temperature

3 Tbsp light brown sugar (reduced to 2 Tbsp + 1/2 sachet vanilla sugar)

130 grams all purpose flour

1/8 teaspoon salt

++ Note : to add lemon zest next time.

Filling:

180 ml cold water

a scant tablespoon / 7 grams unflavored powdered gelatin

150 grams granulated white sugar (reduced to 120gm + 1 sachet of vanilla sugar)

1/8 teaspoon salt

85 gram powdered or icing sugar, sifted (reduced to 50gm)

3/4 teaspoon baking powder

3/4 teaspoon pure vanilla extract

red food coloring (optional)

++ Note : added ground cinnamon together when adding powdered sugar

Garnish:

60 grams dried coconut (sweetened or unsweetened) (shredded or flaked)

Method:

shortbread:

1) Preheat oven to 325 degrees F (165 degrees C) and place the rack in the center of the oven. 

2) Lightly butter, or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan.

 

3) In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Add the brown sugar and beat until incorporated. Beat in the flour and salt until the mixture starts to form clumps. 

4) Press the dough evenly and firmly onto the bottom of the pan. Lightly prick the dough with the tines of a fork. 

5) Bake for about 20 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Filling: 

1) Place the cold water in a saucepan and then sprinkle the gelatin over the top. Let stand for five minutes or until the gelatin is swelled and spongy. 

2) Stir in the granulated white sugar and salt and place saucepan over medium heat. Heat, stirring constantly, until the gelatin and sugar are dissolved and mixture is hot to the touch. Remove from heat and stir in the powdered sugar. Let cool to room temperature.

3) When cool, pour into your mixing bowl, fitted with the whisk attachment, (can use a hand mixer) and beat until foamy. Add the baking powder, vanilla extract, and about 2 drops of red food coloring. Continue to beat on high speed until the mixture is very thick and holds stiff peaks. This will take about 10-15 minutes. 

4) Then pour the filling over the pre baked crust and smooth the top with the back of a spoon or an offset spatula. Sprinkle the toasted coconut over the top. Let stand for about 6-8 hours or until the marshmallow has set.

To serve, run a knife around the inside edge of the pan, and then cut into squares. The bars can be covered and stored at room temperature, or in the refrigerator, for up to five days. They can also be frozen.

Garnish: Place the coconut on a baking sheet and bake in a 325 degree F (165 degree C) oven for about 5-8 minutes or until the coconut is lightly brownied. Watch carefully and stir the coconut often as it bakes to prevent over browning.

Makes 16 Marshmallow Squares. Preparation time 45 minutes.

Check out: Original recipe + video

Chocolate sponge cake with mascapone whipped cream and punc flavoured butter cream

 

The story behind this cake was I started off wanting to bake a Hungarian classic, the Somlo Cake. That's when I came across a great sponge recipe; which I included below. As usual my mind can't just stick to one cake, I recalled another Hungarian cake, called LajcsiSzelet (Louie slice) ; which I haven't tasted before ; but the appearance really appeal to me.

Lajcsi Szelet (sort of)

Ingredients

Chocolate sponge cake
via you tube
basically based on the number of eggs you're using, the rest of ingredients just multiply by 2.

3 eggs
6 Tbsp water
1 sachet vanilla sugar
6 Tbsp sugar (I adjusted to my taste 4 Tbsp)
a pinch of salt

4 Tbsp All purpose flour
2 Tbsp cocoa powder, unsweetened
1 tsp baking powder
rum


Filling - Pink Layer
1x packet "punc" / pink pudding
300ml cold milk
84gm butter, room temperature
2-3 Tbsp powdered sugar

Filling - Vanilla Layer
1xpacket vanilla pudding
300ml cold milk
65gm butter, room temperature
2-3 Tbsp powdered sugar

Chocolate topping
100gm chocolate
3 Tbsp flavourless oil
rum

Method :-

Chocolate sponge cake

1) Pre-heat oven at 180°c / Gas mark 4. Grease and line baking sheet. Size
2) In a mixing bowl, crack in the eggs, pour in the water, sugars and a pinch of salt
3) Beat on medium to high speed for around 5 minutes, or until thick and creamy consistency.
4) Sift in the flour, cocoa powder and baking powder into egg batter.
5) Beat again until dry ingredients are well combine.
6) Pour into baking dish.
7) Bake for around 12-14 minutes until the sponge spring back when touched.
8) set aside to cool for 30 mins. - 1 hour.

Filling (same process for both flavours)
1) Cook pudding according to instruction without the sugar. Set it aside to cool
2) Whipped butter with sugar until light and fluffy
3) Whipped in the puddings until well combine.

Assembly
1) Divide chocolate sponge into 3 rectengle
2) Start spreading the pink butter cream on the first layer.
3) Place the second chocolate sponge cake on top. Spread the vanilla butter cream on top.
4) Finally place the third layer.
5) In the microwave or double boiler. Melt chocolate and oil until shinny, add in the rum and mix well.
6) Glaze the chocolate on top of cake and it it ready.

My Notes:-
1) I've used chocolate with 49% cocoa content ; which I find to overpowering.
2) The sponge cake recipe was so easy and could be reduced and multiply easily!
3) I'll probably add a layer of apricot jam next round to give some contrast in the taste.

Chocolate sour cream frosting

The #1 reason that puts me off making any kind of cake frosting is the amount of sugar and butter used in a recipe. I know without these two ingredients I won't achieve any good and stable frosting. So, I'm constantly googling for frosting recipes that are not so caloric. My search brought me to this recipe over at Kwanster.

I'm re-posting the whole recipe below in order for me to note down any tweaking needed to suit my taste. In saying that, it is already great recipe and you shouldn't hesitate to try it! And go over to Kwanster's blog to thank him/her.

Chocolate Sour Cream Frosting (for 12-15 cupcakes)
via : link above

Ingredients
170g bittersweet chocolate, finely chopped ** used 60% cocoa content, find the taste to dominating..
64g unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar, sifted ** didn't follow exactly, adjusting to taste as I whisk
3 tbsp. unsweetened cocoa powder, sifted
Pinch of salt, sifted
1/2 cup plus 1 tbsp. sour cream , room temperature **20% fat
** added rum for extra flavour

Method:

1. Melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale.
3. Gradually mix in the sifted confectioners’ sugar, cocoa powder and salt, beat until light and fluffy.
4. Beat in the melted and cooled chocolate and then the sour cream.
5. Continue beating until the mixture is smooth and well blended.
6. Frost your cake immediately.

My note = **

1) as I was going through the process, the buttercream already tasted good before the addition of chocolate. So, perhaps I'll try without the chocolate next time

2) 60% cocoa content was overpowering the sponge cake as a whole. Next time will use a lower cocoa content also lesser quantity, perhaps 100gm instead of 170gm.

Cantonese-style vegetable dish

Last Sunday at the local market I was intrigued by one stall selling something I thought was pak choi ; but the seller told us the origin of this veg. is France. Whatever it is, the taste is good and do remind me of the chinese pak choi.

This is a simple preparation, you only need cooking oil, sesame seeds, ready-made crispy shallots/onions and soy sauce. This method also works well with iceberg lettuce, egg noodles, bean sprouts or anything that you could think of.

Cantonese-style Vegetable dish.

Ingredients
1 bunch of Vegetable of your choice,

1-2 tablespoon of cooking oil
garlic, optional
light soy sauce, to taste

For garnishing
ready made crispy shallots/onions
sesame seeds, toasted

Method :-
1) Heat water in sauce pan , and blanch vegetable just until wilted to take away the rawness. Drain.
2) In a non-stick pan, toast some sesame seed. After toasting, set aside to be used later as garnish.
3) In the same non-stick pan, heat up the cooking oil, once heated and if you're using garlic as aromatic, start saute until golden brown and remove from heat. If not using garlic, just removed heated cooking oil from heat and pour in dashes of soy sauce to taste. Mix in the blanched vegetable and mix well. And you're ready.
4) Serve on a dish, garnish with toasted sesame seeds and crispy shallots.

Shanghai Mooncake 上海月饼

Tomorrow, September 19, Chinese, Taiwanese and Vietnamese celebrate the the Mid-Autumn Festival . Traditionally the day is to celebrate the end of autumn harvest. You can read the legend of the festival from the link given and why moon cake is serve on the day.

There are many variations of moon cakes ; however, for a more manageable bake, I've chosen to try the Shanghai Moon cake. The traditional filling of lotus or bean paste has been replaced with poppy seed paste ; of which I think works well with the pastry. Give it a try!


Shanghai Mooncake
via :Simply Hanushi

Ingredients (Makes 4)
20 g icing sugar
6 g egg, lightly beaten
40 g butter, cubed
60 g plain flour
10 g custard powder (sub. with milk powder)
Some black sesame seeds / pumpkin seeds / melon seeds, for sprinkling

Filling
130 g ground poppy seed (traditionally it is lotus paste, but I couldn't make it in time)
 a little bit of milk
vanilla sugar, to taste
icing sugar, to taste
lemon zest

Method
1. Filling: Heat enough milk to turn ground poppy seed into paste, be careful not too wet. Once heated pour into ground poppy seed, mix in sugars and lemon zest. Mix well and divide into 4 portions and form into balls
2. Sift plain flour and custard powder together. Set aside.
3. In a bowl, sift icing sugar and add in egg and butter. Beat well till well-combined.
4. Add in the flour mixture slowly and knead into a soft dough. Divide into 4 portions of around 35 g.
5. Flatten a piece of dough into a round shape and wrap in a filling. Seal the edges to form into a ball.
6. Place the sealed ends facing downwards on a baking tray. Brush egg wash on the surface and sprinkle with some black sesame seeds / pumpkin seeds / melon seeds on top.
7. Bake in a preheated oven at 180°C for 20 minutes, or until golden brown.

Semolina Pudding coated with toasted breadcrumbs

 

Despite the strange name, this is light and easy to prepare when you need a quick snack.

Semolina pudding coated with toasted breadcrumbs

via No Salty

Ingredients

For pudding

500ml Milk

5-6 Tbsp semolina flour (used 6 Tbsp)

3 Tbsp sugar

1 sachet x 8g vanilla sugar

grated zest of 1 lemon

bread crumbs

oil for toasting

To serve

powdered sugar+powdered cinnamon , for sprinkling

Jam of your choice

Method

1) In a sauce pan, mix together semolina flour and both types of sugar. Gradually pour in cold milk, mix ensuring no lumps.

2) Cook mixture on low heat by stirring continuously until thicken like pudding. Mix in zest of lemon. Pour onto a dish sprinkled with a little water to cool and to set. You can set it in the fridge as well.

3) Start toasting breadcrumbs with a little oil in non-stick pan. When bread crumbs is well toasted let it cool.

4) When pudding is set and able to cut into cubes, roll the cubes onto the cooled bread crumbs. Serve with some sprinkled powdered sugar, cinnamon and your favourite jam.

Salty shortbread

Salty Shortbread 

Source : No salty
Time : kneading + freeze 30 mins. + bake 20 mins. + rest 1 hour


Ingredients

For dough
200gm butter, melted - warm not hot!
100ml whipping cream
375gm plain flour
2 egg yolks
8gm salt

For Toppings
1 egg yolk, for egg wash
seeds of choice (sesame, poppy, sunflower) or
grated cheese

Method
1) In a bowl, combine salt and plain flour and set aside.
2) In another bowl, mix warm melted butter with whipping cream and egg yolks. Add in the flour/salt into wet mixture. Knead until just come together. Do not over knead!
3) Roll out dough to about 0.5 to 1cm thickness, depending on your liking. Place on a sheet and let it set in freezer for 30 mins.
4) When dough has been rested for 10 mins. Start pre-heating the oven at 200°c.
5) Remove dough from freezer after 30 mins. and let it defrost a little. Cut dough into desired shapes and sizes. Glaze with egg yolk, sprinkle with your choice of topping(s).
6) Bake in pre-heated oven for about 20 mins. or until golden brown and crispy.
7) Let it rest for at least 1 hour before serving.

Failed cake turned into Biscotti

Deep-fried Hungarian Lángos dough Burger!!!

Spinach stir fried

Finally the season for spinach is here!! Because my husband's favourite way of eating spinach is the Hungarian style főzelék, i.e. in sort of a thick pureed soup, I've cooked it that way most of the time.

On this occasion, I've cooked my portion separately and simply since I'm getting signs of lactose intolerance.

Spinach stir fried
Serves 2 or 1 x 2 meals

Ingredients
200gm Spinach, fresh with stalk
1 clove garlic, minced
1/2 piece of dried chilli, flaked
cooking oil
seasoning :- salt or soy sauce, pepper
toasted sesame seeds, for garnishing

Method
1) Wash and dry spinach thoroughly. Set aside.
2) Heat a little oil in a wok. Sauté garlic & chilli flakes until fragrant.
3) Quickly throw in the spinach and stir fried until wilted. Add seasoning and cook for just a few seconds and dish up.
4) Garnish with toasted sesame seeds, and eat while it is hot!

Quick Pork & Noodle soup

A rather quick noodle soup for when the days you want something really simple.

Quick Pork & Noodle soup
4 pax

Ingredients

Soup base
1 inch ginger, bashed
1 stalk spring onion, bashed
1 garlic, bashed
a little oil
Root vegetable (I used parsley root, celery root)
1.5 litre water
salt, to taste

Noodle
4 pkts x 60g pho instant noddle
2 sachets seasoning from instant noodle

Protein
200g Pork liver, sliced thinly
200g Minced pork, seasoned and form into meat balls

Garnish
toasted sesame
spring onion , chopped

Method
1) In a soup pot, saute bashed garlic, ginger and spring with a little oil for a few minutes. Peel and chop up root vegetable in small pieces for faster cooking. Add water to the soup pot and the root veg., Let it boil and simmer til root veg. is soften.

2) Prep. protein. When soup base is ready, throw in the meat balls to cook. When it is cook, start putting in the noodles. and liver. Be careful not to overcook the liver.

3) Serve immediately  sprinkle with toasted sesame and spring onion.

Happy Easter!

Pastry with Peach

I wanted an easy snack for the guests this Easter. For me, easy always equal to ready-made puff pastry. After googling around, I finally settled on the following recipe. You can always substitute the jam in the recipe to custard, for a fancier result.


Pastry with Peach


Ingredients
Puff pastry, best quality you could afford
Peach, canned in syrup, thinly sliced
Apricot jam
Egg yolk, for glazing
Powder sugar, for dusting
Ground cinnamon, for dusting

Method :-
1) Defrost ready-made puff pastry and pre-heat oven according to packet's instruction.
2) If the raw pastry hasn't been rolled out yet, then roll it to about 4mm thickness. Cut into squares or whatever shapes you fancy. Score the pastry (not too deep) about 1cm away from edge, around the shape. Then use a fork and poke  the middle of the pastry where you're going to place the fruit.
3) Spread jam in the middle, next place the sliced peach on the jam. Glazed the edge with egg yolk.
4) Bake according to packet's instruction. Mine too about 12mins @210°c.
5) Sprinkle some powdered sugar and ground cinnamon before serving.

You can see a pictorial of how to prep the pastry from here.

Tzatziki

Tzatziki
Ingredients
2 medium-sized cucumber, peeled and sliced thinly
1x175gm yoghurt
few tablespoon of sour cream, or to taste
salt
pepper
garlic powder
parsley, chopped finely

Method
1) Slice or julien cucumber thinly. Sprinkle liberally with salt and let it sit for 10-15 mins. not more
2) Meanwhile, mix together yoghurt, sour cream, garlic powder and finely chopped parsley. Check taste and adjust accordingly. *Leave out the salt for the time being.*
3) After 10-15 mins. squeeze and drain all the liquid from the cucumber and mix into yoghurt, then check seasoning. And it is ready!

Sticky Yellow Rice {Nasi Kunyit}

Sticky rice or Glutinous Rice is commonly featured in SE Asian cuisine. It could be used in both sweet and savoury dishes. As the rice could be quite rich, we consume only in small quantity, and even on special occasions.
I followed the easy instructions given in the video below. I think I added too much water; hence, a bit too sticky. Since I didn't have a proper steamer, the result is satisfactory for now.

Yellow Sticky Rice

For soaking overnight :-
Glutinous rice
turmeric powder, to taste
tamarind pieces (sub. with lemon juice)

Seasoning
white pepper corns (sub. with white pepper powder)
coconut milk (see video)

1) Clean and soak rice in soaking ingredients with enough water to cover rice, overnight.
2) Drain rice, place rice on steaming dish. Heat up steamer.
3) Cook rice as per video instructions.

Pineapple Tart

recipe coming soon..I need recall which recipe and filling did I use..

update 28/01/2015 :- another post on pineapple "tarts" is up

Caramelised Red Cabbage

I have tried cooking caramelised red cabbage number of times but was never satisfied with the result until this recipe!

Caramelised Red Cabbage
adapted from No Salty

Ingredients
1 medium head red cabbage
1 apple
100g butter (reduced to 50g + vegetable oil)
50-60gm sugar (adjusted to taste)
50ml balsamic vinegar (adjusted to taste)
2 pinches of cumin seeds
salt & pepper, to taste

Method
1) Thinly slice red cabbage and apple, about 1cm width.
2) Heat a heavy duty sauce pan, melt butter (and vegetable oil), sprinkle in the sugar and stir until sugar dissolved.
3) Sauté cumin seed a bit before adding in red cabbage and apple.
4) Season with salt and pepper and dashes of balsamic vinegar, stir well. Put on the lid and let it braise for 30 mins.
5) After 30 mins. remove lid and let it continue to simmer to thicken the sauce. Check seasoning and it is ready to serve.

Poppy seed bread pudding {Mákos Guba}

Okay, I know this looks strange..haha. If you like poppy seed desserts you will like this.
After many years living in Hungary, strangely I haven't tried Mákos Guba before this. Perhaps because I am still getting use to poppy seeds. Slowly, I got used to it, but only in poppy seeds pie! Well, I think it is time to  add another dessert which feature this ingredient into my limited experience.

Poppy seeds bread pudding {Mákos Guba}
adapted from I like Baking

Ingredients for 6 servings:

6 pcs stale crescent rolls (you could also use sweet bread, baguette)

450 ml milk

1 vanilla bean, split lengthwise and seeds scraped (or sub. with vanilla sugar)

40 g unsalted butter

75 g ground poppy seed (I used much more for 3 pax)

75 g castor sugar (or to taste)

4 tbsp honey

1 finely grated lemon rind

1 pinch of ground clove (sub. with ground cinnamon)

Method (for pictorial, check out the link provided!)
1) Pre-heat oven at 180°c. Lightly grease baking pan (26x17cm)
2) Slice up  the rolls/bread and set aside.
3) Add vanilla seeds, honey and butter into milk and bring it to boil.
4) Pour boiled milk over the rolls/bread prep. earlier.
5) Mix together poppy seeds, lemon zest, ground cinnamon and sugar and sprinkle all over rolls/bread. Mix well. Be careful not to mush up the bread.
6) Pour the mixture onto the greased baking dish, prep earlier and let it bake in the pre-heated oven for 15 mins. or until the edges of bread are crispy.
7) Serve warm. To serve, you could sprinkle with icing sugar and drizzle over some custard.

Jamie Oliver Roasted Pork Belly {燒肉}

The last time and also the first time I roasted Chinese-style pork belly was in 2007! although nothing wrong with the recipe and the taste, I failed in achieving the crackling skin. So, when this week the pork belly goes on sale, I thought why not try a different recipe and see how it goes. 

The verdict : I did it, I  achieved the crispy crackling! Also, seasoning with just salt and pepper were the perfect way to eat this. I'll definitely be using this recipe again!

Jamie Oliver Roasted Pork Belly
adapted from http://julesfood.blogspot.hu/2010/08/jamie-olivers-crispy-skin-pork-belly.html
for 2-3 pax

Ingredients
600gm pork belly
Sea / kosher salt
fresh ground pepper

Method
1) Pre-heat oven 220°c / Gas 7
2) Clean pork belly and pat dry with kitchen towel.
3) Start by scoring pork rind, in a criss cross manner, 1cm apart. *Do not score to deep, just until the fat not meat*
4) Rub salt all over the scored skin well. Get rid of excess salt.
5) Season the underside of the meat with salt and ground pepper.
6) Place pork belly, skin side up on baking dish. Bake in the oven for 1/2 hour until the skin of the pork has started to puff up and you can see it turning into crackling.
7) After 1/2 hour, remove pork belly from oven and reduce temperature to 180°c/Gas 4. Put pork belly back into oven and cook for another 1/2 hour. *At this point, you may add onion, garlic, any vegetables and herbs to roast* 
8) After the second 1/2 hour, remove pork belly again, baste the drippings on pork belly and put it back in the oven to cook for final 15-20 mins. or until meat falling apart.
9) Let it rest before serving.

No-bake chocolate hearts for Valentine's Day

Recipe same as this .

Chinese-style Fried Rice

Fried rice is best from left over rice; so, when you have plain rice left over from Chinese take-outs, keep it in the fridge and use it to cook fried rice. In the case where you would like to try this using fresh rice, then before cooking store your cooked plain rice, uncovered, in the fridge for at least 2 hours to dry it out a little.

Chinese-style Fried rice

Ingredients
Day-old cooked Rice or freshly cooked, quantity according to portions you need
1 shallot or red onion, diced
2-3 cloves garlic, minced

1 cm ginger, minced or slice
1-2 tsp sesame seeds
mix vegetable, according to portions you need
few dashes of oyster sauce
few dashes of light soy sauce
white/black pepper , to taste

Method
1) Heat oil in a wok, put in minced onion and ginger. Cook until fragrant. Then add-in minced garlic & sesame seeds, cook until browned. Be careful not to burn garlic or it will taste bitter.
2) When aromatics are fragrant, add in mix vegetables. Stir-fry for a few minutes.
3) Add in rice, seasoning and mix everything well. Stir fry until rice is "jumping" in the wok because you want to achieve the "char" (not burn) flavour in the rice.
4) Serve hot as side dish or main.

Oat Meal Cookies {with no butter}

 
When clearing the pantry, I found a jar of oat meal unused for quite some time. I thought using it to bake would be a nice change. Since I normally do not stock-up on butter, I needed a cookie recipe that doesn't include butter and what a great recipe I found on A Foodie Loves Company .!
I am pasting the whole recipe here. The only tweak I did was totally eliminate the  1 1/2 cups of sugar from the recipe and the result is definitely sweet enough for me .

No Butter Oatmeal Cookies
Adapted from: All Recipes

Ingredients:
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
cinnamon, to taste 
1/2 to 1 cup white or brown sugar
1 c brown sugar
1 1/2 cup oats
3/4 cup canola oil
2 eggs
1 tsp vanilla

Directions:
1. Preheat oven to 350 
2. Stir together flour, baking soda, baking powder, salt, cinnamon, sugar, brown sugar, and oats.  
3. Make a well in the center and add canola oil, eggs, and vanilla  
4. Mix together with a spatula. Form the dough into balls and place on cookie sheet slightly flattening them out  
5. Bake 10-12 minutes

Chinese Style Angel Hair Pasta

Fried vermicelli rice noodles is comfort food for the Cantonese. We eat them in the morning, afternoon, night and sometimes even during parties as the noodles could be pair with endless flavours. Since it is harder to get vermicelli made of rice flour in my area, I have learned to substitute with angel hair pasta whenever I crave the Cantonese staple.

I will not be including a recipe in this post. What I do is I toast the pasta first either on a skillet or in the oven for maximum 10 mins. on medium heat or until pasta is browned. Next you simply cook the pasta per package's instructions, once cooked to al-dente, you toss it in Asian-inspired aromatics and you're good.

Over baked sesame meat balls

Oh, baking meat balls is so easy! Just pre-heat oven at 204°c/400°F/Gas mark 6 for at least 20 mins. before putting your meat balls in. Bake for 20-25 mins. and it is ready! No oil splatters or greasy kitchen to clean ;)

Ingredients
500 ground pork, or your choice of ground meat , you can also mix 2 types of meat
garlic granule, to taste
1/2 tsp cumin,
1 tsp ground paprika
salt & pepper , to taste
1 egg
1 day-old bread
bread crumbs & sesame seed, for coating

Method :-
1) Soak stale bread in milk/stock/water for few minutes. Squeeze out the excess liquid after few minutes and tear into pieces
2) Put ground meat in mixing bowl, add cumin, garlic granule, ground paprika, salt, pepper, torn bread and crack in the egg. Use your hand to mix the ingredients until well combine. Let it rest for 30 mins.

3) While meat is resting, start to heat oven at 204°c/400°F/Gas mark 6 for 20  mins.
4) Shape meat mixture into balls, coat with bread crumbs+sesame seeds. Place on well-greased baking dish. Bake first for 10 mins. After 10 mins. take out from oven , flip over the meat balls and bake for another 10-15 mins., until meat is fully cooked.