What’s more motivated than your kids gobbled down every single cupcakes baked for them!
I made 10 cupcakes on Wednesday; and I just got one bite from one of them! Both the sisters finished all of them (that was banana chocolate chip cupcakes) in two days!
No banana this morning; so quickly whipped up these plain butter chocolate chips and almond flakes cupcakes! They are brown as I used molasses sugar.
Ingredients and step:
1. Cream 30g unsalted butter, 30g molasses sugar and one egg with (hand) electrical mixer.
2. Sift in 50g cake flour, pinch of baking soda and 1/2 tsp baking powder. Fold in.
3. Add 30ml fresh milk, handful of chocolate chips and almond flakes. Mix lightly.
4. Pour into cupcake sheets.
5. Bake under preheated oven of 170 degree celcius for 20 minutes!
Lately I enjoy marinating chicken breast/fillets and then pan grill them – because my eldest girl simply enjoys such simple grill chicken! Today I made grill lemongrass chicken – and even my second girl was asking more of it! <video>
I marinated the sliced chicken breast with: diced fresh lemongrass, chopped garlic, honey, sesame oil and dark soy sauce; overnight. I merely pan grill it with oil.
Today I officiated my Avon Home double pan grill! Simply easy, I don’t even need a turner!
I have seen this many times! And I wanted to attempt with my salted eggs. Actually original recipe that I googled call for salted egg powder which I couldn’t find anywhere selling. So, I just did it my way.
1. Air fried raw peanuts and set to cool.
2. Steam one whole salted egg, cool down and mashed.
3. Heat up some cornflakes in the oven while I went through the next few steps. (160 degree celcius for less than 10 min)
4. With the mashed salted egg, add in one tbsp icing sugar and one tsp seasalt. Mix it up.
5. Heat up some unsalted butter and add some curry leaves.
6. Add in the mixture and mix.
7. Remove the heated cornflakes and pour in the butter mixture into it.
8. Put the mixture of salted egg cornflakes into oven for another 10 minutes.
9. Cool down and serve!
I bought a whole chicken this morning and intended to cook tonight – for two meals – as I don’t think I have time to juggle for cooking tomorrow’s dinner. As it wasn’t cut into pieces, I was thinking what else I could cook beside bak cham kai and roast chicken. I googled and found this chicken braised chicken (link) and adapted to using my Phillips pressure cooker!
I marinated the whole chicken with 1 tbsp five spiced powder, 1 tsp sea salt, 1 tbsp light soy sauce and 1 tbsp Chinese cooking wine (marinated about 30 min only since I was running out of time). Then I put the marinated chicken into the inner pot with some spring onions, two star anise, one cinnamon stick, about 2 tbsp dark soy sauce, 2 tbsp molasses sugar, 2 bay leaves and water to cover.
Then I set Steam mode kpt+13.
I flipped it over and then off the ppc, leaving the chicken in until it almost cool down (as we went out). When we came home, I removed it and put a layer of honey before roasting it into oven for 15 minutes under 180 degree celcius.
I thicken the sauce over the stove with some corn flour water. I cut the chicken after it cool down before topping it with the thicken sauce.
Half chicken for tonight’s dinner and the other half for tomorrow’s!
– no preservatives, less salt
Last weekend, Noelle actually tried can luncheon meat (haha…guilty mama)! But I like her willingness to try as we introduce her more food as she steps in 5 years old! So, today I made luncheon meat. Hope she likes it. And if she does, I will try making sausage!
Recipe for the homemade luncheon meat with reference from: http://dingoozatfood.blogspot.my/2016/01/homemade-luncheon-meat.html?m=1
Ingredients used for about 300g minced pork:
1 tsp liquid aminos (can replace with soy sauce), 1 tsp molasses sugar (can use normal sugar), 1/2 tsp sea salt(can use normal salt), dash of pepper, dash of five spiced powder, one clove garlic (minced), 1 tsp homemade vegetable powder (you can use commercial ones or even chicken powder), 1 tsp water, 1/2 tsp sunflower oil (or your preference oil),1 egg white and 1 tbsp tapioca starch
I marinated it overnight and then steam it under high heat for 20 minutes!
I coated it with egg before pan frying it!
I modified from previous traditional way <here> and certainly find the PPC way much easier and time saving! I have ingredients prepared the night before as I know morning will be super rush for me!
Pork belly blanched and cut to pieces, and then marinated overnight with one tbsp dark soy sauce, one tbsp light soy sauce, one tbsp sesame oil and one tbsp corn flour (with this marination, I do away with seasoning in the cooking)
Sweet mui choy and salty mui choy, one packet each soaked over night and cut
Ginger and garlic, stripe
One cup water
Under bake (vege) mode, stir fry garlic and ginger in oil.
Add in marinated pork belly and stir.
Add in mui choy and stir.
Add in water to cover ingredients!
Close lid, seal it and out mode steam for 20 min.
Done! I only removed after the pressure is released automatically.
Noelle has been ‘requesting’ for donuts! Not that she tasted before, but because she is watching a cartoon that teaches how to make donuts! 🙄
So their sweet treats today!
Recipe adapted from https://www.melskitchencafe.com/baked-doughnuts/ I cut ingredients to 1/3 of the proposed ones. Luckily I did as we have 9 donuts from the amount cut. I kneaded the dough with the breadmaker (basically prepared everything before they woke up), enough time for the dough to rest – after breakfast and bath!
So we did the shaping with the donut mold which I bought 2-3 years ago from Aeon. <video>
Let the shaped doughs rise before baking!
Certainly like it baked rather than deep fry.
It was slightly over baked (by the golden brown colour) as I was in the midst of handling crying baby and preparing lunch for them while the donuts were baking. I need to make sure the donuts are just ready right after they eat lunch – lure them to eat lunch faster!
The topping is just icing sugar!
It came up fluffy and soft !