Chwee Kuih (rice cake) and Cubic Noodles ?

Very easy to make, rice texture is really good, tender but not mushy or gluey, very tasty rice cake.  I find it so good and later the next day I made a bigger batch, using it as like chai tow kuih, it worked out very well too.

Spiral Curry Puff

They are delicious and the wonderful thing is, you only need 75g of butter for the entire recipe! Easy to make and you can even make lots as they freeze very well. Whenever you are craving for these,  just take them out from the freezer and deep-fry them right away without having to thaw it.

Multi-Seed Brown Bread (Richard Bertinet)

Lovely healthy bread, quick and easy to make. Toasting the bread will give a beautiful crusty texture all over.

Gluten-Free Chocolate Buckwheat Biscotti (healthy version)

As said, cut them 1/2 inch thick for second bake. Too thin can fall apart as the texture is slightly crumbly. I find when I dip it in coffee and it shows out the chocolate flavour.

Cucumber Dumplings

Cucumber for making dumplings here, great combination with dried shrimps. Flavour is good.

Black- and- Blue Berry Pie

This is not really sweet at all, go with cream or ice cream would be perfect.  My kids had it with Bailey ice-cream and it tasted really good!

Gingery Sugar Buns ( Tangzhong)

Rich aromatic ginger combining with dark brown sugar. Soft and fluffy bread texture.                        

Kuih Talam 2

This is my improved Kuih Talam. My last Kuih Talam 1 was ruined with quite a bit of condensation during steaming. With the same recipe, Coconut milk is used instead of coconut cream, tasted much lighter and smooth.

cook until it is thickened

get it steamed

I'd actually strain through the ingredients here!
pour this on top of steamed green portion and get it steam after.

Cornmeal Biscotti (2)

I am always craving for cornmeal and biscotti. This is a good one too.
Cornmeal biscotti (1).

Radish Pork Dumplings

After some practice, I finally can make thinner skins which my family likes, though the original dumplings should be thicker. I actually used another half batch of filling for this thin texture.

Dan Lepard's Bay Custart Tart ( Dan Lepard)

Very delicious tart, infused with bay leaves. The recipe uses a deep muffin tray which delivers eight tarts. Please refer to original link for instructions.
For mine, I made it into four tarts on four pie dish of  3.5cm deep, 7.5cm round (base) pie tins. With a litte extra crust I made two mini jam tarts.

Lo Mai Gai In a Bowl ( steamed sticky rice)

Glutinous rice are steamed only once in this recipe, texture of the grain is perfect, not soggy nor dry.
Sauces were well-balanced with the rice, all absorbed fully into the rice during the frying process.

Make lots if you like since they can be frozen so well, just steam it up again to eat. Steaming helps to fluff up the hardened rice again, forget about using a microwave, trust me :)

Recipe and inspiration from here 


Ingredients ( for appoximate 10 rice bowl rice)
Glutinous rice  1 kg (soaked overnight, cleaned and drained well)
Garlic   2 tbsp (minced)
Shallot  12 pips ( minced)
Chicken thighs about 750g ( cut into small pieces)
A few dried mushrooms  ( soaked, cleaned, cut into fine small pieces)
Chinese sausages ( 3 or 4 )



(A)Marinating chicken and mushroom 
Oyster sauce  2 tbps
Sesame oil  1 tsp
Dark soy sauce  2 tsp
Corn flour  2 tbsp
Pepper
Soy sauce  1 tbsp
Sugar  2 tsp
Shaoshing wine  1 tbsp
Ginger  1 tsp (chopped finely)


(B) glutinous rice
Oyster sauce  4 tbsp
Dark soy sauce  2 tbsp
Sesame oil  2 tsp
Soy sauce  2 tbsp
Chinese five spice powder  1/8 tsp
Pepper
Sugar  2 tsp


(C)Liquid / sauce to pour onto the rice ( just before sending to steam)
Minced garlic  4 cloves, chopped
Shallots finely chopped   4 small ones, chopped
A little oil
Water  400ml
Oyster sauce  4 tbsp
Sesame oil  1 tsp
Pepper
Sugar  2 tbsp
Soy sauce  1 tbsp
( saute above shallots and garlic until fragrant before added into the above liquid).

all ingredients

Methods
Mix all ingredients (A) with chicken and mushrooms for at least 30 minutes or, overnight. Set aside.
Mix (B) ingredients with glutinous rice.  Heat up the wok, fry the glutinous rice for 2 or 3 minutes. Set aside.
Fry shallot and garlic till aromatic, add into the liquid (C). Set aside.

Prepare 10 rice bowls, well-greased. Place chicken, mushroom, chinese sausage at the bottom, top up with the fried glutinous rice. Pour the liquid (C) JUST slightly over or on the rice, swirl the bowls to ensure grains are all wet.

Steam for 45 minutes.
Use a knife, go around the edge of the bowls, invert and sit bowls on serving plates.

Duo Colour Dumplings

I have been practicing how to make dumplings for the past two weeks,  This experiment has proved to me that dumplings can also be made with a good texture even if you don't use potato starch.

Dan Lepard's Aussie Apple Scrolls (Dan Lepard)

This is what we always get to see at the local bakery here, very soft and fluffy tasty buns.

Tasty Tuna Buns

Creamy Chicken and Leek Pie

Chicken paired with Leeks is always the best,  loved the gravy and simply delicious!

Muscovado Biscotti (Dan Lepard)

Twice baked Biscotti can be baked without oil, butter and good to keep for quite a number of weeks. Great to dip in coffee or tea.

Walnut Cornmeal Biscotti (1)

Twice baked biscuit, with butter this time.  Good flavour from the butter and roasted walnuts. I enjoy dipping it in my afternoon coffee.

Cottage Pie

                                     
A very satisfying, yummy homemade pie, enough to serve for a family of six.  Just make a bowl of salad to go with it.

Chicken, Mushroom and Gnocchi Pie

Perfect for a family of four, one of our weekend easy dinners.

White Sandwich Bread ( corn starch)

There are a few white sandwich breads that we like, such as  Dan Lepard's Sour Cream Bread , Champion Toast and this one.  I have been making this bread  many times for the past few weeks, its really a lovely bread.

Dan Lepard's Seeded Rye and Wheat loaf

Slice it thinly, serve it in a Scandinavian style with smoked fish, cold butter and pickles as suggested by Dan.  Another tip from him is, only let it rise by a quarter as rye flour dough can collapse if it rises too much.

Country Chicken and Vegetable Pie

See, my son couldn't wait to start his meal, he was reluctant for me to snap a photo :) Yes, we had a delicious, satisfying light dinner.  All in one meal, this is what I like, especially for my lazy weekends..

No- knead Dutch Crunch Bread ( Tiger Bread)

Dutch Crunch Bread or Tiger Bread, originated in Netherlands.

Dan Lepard's Soft White Baps ( Dan Lepard)

Cornflour is mixed in the dough here, a bit sticky to manage at times. I just made sure I had oiled hands and working surface to complete the task.  Good texture, light crumb and soft bread.

Chewy Oatmeal Chocolate Cookie

     As said, using quality chocolates will deliver best chocolate chip cookies.  I agree!

Pine Nut Cheesy Buns (Savoury)

     Nutty, tasty savoury buns.

Chocolate Banana Muffins ( healthy)

They are delicious, healthy,very moist and light muffins.  It gives you lots of banana flavour and overall not too sweet, add more sugar if you like it sweeter.
I would use wholemeal flour the next time, it should work perfectly fine too.

Grass Jelly Soy agar agar (healthy)

Grass jelly can be cut into cubes or other forms, then mixes with syrup to produce a good dessert or drink thought to have cooling properties, which makes it typically consumed during hot weather. If you like soy milk, then this is for you.

Blueberry Oreo Chiffon Cake (oil free)

I used yogurt to substitute the oil here. As for the Oreo cookies, the cream filling is added into it too. Borrowing the sweetness from the blueberries, yogurt and the oreo cream fillings, I decided to reduce the sugar used here.  If you like it sweeter, add more sugar then.
Overall this is a super light, moist cake. We all enjoyed it.

Ingredients
For the Yolk batter
7 egg yolks
160g Blueberry yogurt
100g Blueberry compote ( 1 tsp lemon juice and 2 tbsp sugar, gently heat it up in low heat till thicken up in a few minutes, let cool, set aside).
150g Self-raising cake flour (low protein)
30g Raw castor sugar 



Ingredients
For the Meringue
7 egg whites
50g Raw castor sugar
2 teaspoons lemon juice



1 small packet ( 70g) Oreo cookie
Secure cookies in a zip lock bag,  crush it slightly.  Use the cream filling too.

Methods
For the yolk batter
In a large bowl, whisk the yolks with sugar until it turns light and pale.
Add in yogurt, beat in sifted flour and the  blueberry compote. Set aside.


For the Meringue
Beat the whites with the lemon juice.
When it starts to become foamy, gradually add in the sugar in a few batches.
Beat until it turns just stiff peak, it's done.


To complete the rest:
Add 1/3 of the Meringue to the yolk batter, mix it well to lighten the texture.
Add in the rest of the 2/3 Meringue and fold in gently until no lumps appears.
Fold in the cookie crumbs gently.
Pour into un-greased chiffon pan, give it a bang on the counter table to release the bubbles.
Bake at preheated oven of 160C for 60 to 65 minutes.  Insert a skewer in the centre of the cake, if it comes out clean, it's done.
Remove the cake out of the oven, invert the cake immediately for quite a few hours.
When it is completely cooled, run knife through around the sides and center tube of the pan.
Invert cake onto a serving plate.

Avocado Prawn Savoury Pie

This is my second homemade pie after the Curry Chicken Pie.  Another wonderful experience, I found myself completing the pie much faster than before.  Here, I needed to blind bake the crust twice to 80% cooked before filling the ingredients.
It is such a delicious pie, glad that I bought this book, I can learn even more pie recipes here.

Custard Mooncake

It is very delicious,  I especially love the texture and flavour of the custard. The soft, thin pastry skin, flavoured with a hint of syrup is the best. It is interesting to do egg wash 3 times and  a syrup wash. I was tired in the end :)
Overall, it is something worth going through and I  would like to do it again next year.

Gongzai (Doll) Mooncake

These are the soft textured version of the Gongzai Mooncake. They are plain but full of syrup flavour, and it gets more intense the longer you keep it.  They are good to keep for quite a number of weeks.

Kluang Mooncake

Another tasty mooncake here.  Just be sure to slice after it is completely cooled as the crust is soft, which may be separated easily when it is still hot.

Traditional Mooncake ( Cantonese style)

I know I can't go wrong with Christines's recipes,  it turned out very good on the third day. This is what we want, a very thin and shinny layer of pastry.

Taiwanese Style Mooncake

                                      They are crispy, can be eaten straight after baked.

Shanghai Cheesy Mooncake

This is quite a quick and easy mooncake to bake, very tasty too.
Once it is baked, it can be eaten right away.