Honey lemon preserved

I am not totally sure if this really helps in soothing cough or flu; but it does make a good and refreshing drink for myself!

To make it: soak the lemons in 3:1 ratio of water: vinegar for 30 minutes. Boil the lemon in vinegar water for a minute. Scoop the lemon out and cool them in room temperature water. And then slice the lemon. Place them into a jar. And fill it up with honey. Put it overnight (in fridge) for a night. Take a lemon or two out each time and add water (plus ice)! Yums!

Pandan apam balik

Yesterday I made the original ones and the kids like it so much. Today I made the pandan flavor one for their teatime!

A recipe to keep!

For batter: 2 cups all purpose flour, 1/3 cup sugar (types and amount according to your liking), 1 and 1/2 cup pandan water (if original, just use water), 1 egg, 1 tsp baking powder and 1 tsp baking soda, 2 tbsp milk powder

Let the batter rest for at least an hour.

Top up ingredients – peanuts, sweet corn, butter, sugar (depends on your liking, can even put chocolate chips)

**Have to do in a non stick pan without oil/butter; and under small fire; control of fire is important

My girls actually like apam balik a lot; given that I have learnt how to make it – then can have as much apam balik as they want – until they are sick of it (at least this is less sweet, definitely) 😝

Butter chocolate chips and almond flakes cupcakes

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!

Double grill lemongrass chicken

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!

Salted egg crunchy flakes and peanuts

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!

Chinese braised chicken in pressure cooker

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!