Moist and soft inside, tasty dessicated coconut buns.
|
Sunday, May 24, 2015
Kibbled wheat muffin ( healthy version)
Abok Abok Sago Kuih ( Gula Melaka)
Soft and chewy texture, with beautiful aroma of gula melaka in every bite you get.
Recipe from Anncoo Journal
Ingredients
White sago 300g
Gula Melaka ( Palm Sugar) chopped into pieces 280g
Pandan leaves 3 pieces
Water 80g
Fine dessicated coconut ( shredded coconut) 250g ( I only needed 100g)
Salt 1/8 teaspoon
Sago pre-soaked for 30 minutes |
sugar syrup done |
sugar syrup and sago well combined |
steaming done |
after cooled, cut into small pieces coat with shredded coconut |
Method
Rinse and soak the sago with water for 30 minutes, drain well after that.
Together with the pandan leaves, heat up the gula melaka with water until the sugar is well dissolved. Strain the syrup mixture.
Mix and stir the sago and sugar syrup together.
Pour into a greased, 8 inch square pan. Over high heat, steam it for 30 minutes. Let it cool completely.
Meanwhile, steam the shredded coconut with 1/8 tsp salt for 10 minutes.
Slice them into small pieces and coat them with shredded coconut.
Saturday, May 23, 2015
Tiny Chocolate Cupcakes ( healthy ingredients)
I have made these cupcakes so many times, they are so good. Oh yes, I deserved this little treat for some of my lazy afternoons!
Recipe from: Healthy Chef
Ingredients
1 and 1/2 cups (150g) almond flour/ ground almonds
1/4 cup (21g) unsweetened good quality cocoa powder
2 tablespoons honey, maple syrup or rice malt syrup
1/4 cup ( 60ml) milk your choice diary, almond or soy
1 teaspoon vanilla extract
2 free range eggs / organic eggs
1 teaspoon gluten free baking powder
1/4 cup (60ml) macadamia oil, light olive oil, avocdo oil or cold pressed coconut oil
Method
Preheat oven to 160C fan forced / 180C no fan.
Well combine almond meal, cocoa powder and baking powder.
Add the eggs, oil, milk and honey. Mix well to form a smooth batter.
Spoon into 12 small individual cupcake tins.
Bake for 25 minutes until puffed and cooked through.
Serve alone or topped with chocolate frosting or rasperry sauce.
Thursday, May 14, 2015
Homemade Popcorn Chicken
How can this be healthy? Oh yes, it is. Minimum oil is used here, it is not deep fried but baked; you can choose to use fresh organic chicken if you like.
Requested recipe asked for quite a bit of garlic powder, if you like garlic, go for it. I would reduce the garlic and add more paprika for my next cook. I prefer my corn flakes not too fine.
Overall, we enjoyed it, all gone in one go :)
Recipe from: Gourmet Living Magazine
Ingredients:
230g chicken breast, skinless
100g cornflakes
4 tsp garlic powder
15g (about 4 tbsp) Parmesan freshly grated
1/4 tsp paprika
1/4 tsp freshly ground black pepper
60g plain flour
2 egg whites, whisked lightly
a little oil
Marinade
1 1/2 tsp oyster sauce
1 1/2 tsp light soya sauce
1/2 tsp sesame oil
1/4 tsp ground white pepper
1/4 tsp sugar
note: I made a few batches at one go
going to start blending.. |
pound the chicken between two parchment papers to tenderise it slightly. |
like this |
cut and marinade the chicken |
coat the marinated chicken with plain flour, egg and last, the corn flakes mixture |
drizzle oil, ready to get baked |
Method:
Place chicken meat in a plastic bag. Pound with a rolling pin or empty glass bottle to flatten it. Remove and cut into 1 inch cubes. Marinate in fridge for at least 1 hour or overnight.
Preheat oven to 200C.
Process cornflakes with a food processor until you get small crumbs, or place the cornflakes into a plastic bag and crush with fingers to create the crumbs. Add garlic powder, parmesan , paprika and ground black pepper to mix well. Set aside.
Dip the chicken cubes in the flour followed by egg whites and cornflakes mixture.
Line a baking tray with aluminium foil. Grease the foil to prevent chicken cubes adhering to tray during baking later.
Arrange the coated chicken cubes on the tray. Drizzle with some oil over them.
Bake for 15 minutes or until light golden brown. Turn the chicken over halfway through. Do not overcook the chicken lest it turn dry and hard.
Serve warm and best to go with dips such as tomato ketchup, sweet chilli sauce or tartar sauce.
Wednesday, May 13, 2015
Coconut and Banana Pancake
Delicious, good to go on its own or, served with ice cream.
Recipe from: Gourmet Living Magazine
Ingredients
150g mashed bananas
110g dessicated coconut
50g plain flour
1 tbsp cornstarch
25g sugar
1/4 tsp salt
80ml water
some butter ( for pan-fry only)
Mix everything together |
use a nonstick pan |
Method
Mix all ingredients ( except butter) well.
Cover with a cling wrap and let it chill for at least 10 minutes.
Heat up the pan with some butter. Pour in one tablespoon of batter for each pancake.
Over low heat, pan-fry until both sides are slightly browned.
Rye Bread ( walnuts)
A very healthy bread. Mostly Rye flour is used here. Generally, rye lacks gluten, produces slightly heavier bread than white bread and the crumb is little tighter so a more dense texture is expected.
Pork Belly Mui Choi ( Preserved Mustard Greens Braised Pork Belly)
A traditional Hakka dish, with sweet and salty pickled mustard greens and the slow-cooked melty pork belly, simply delicious. Being a Hakka, this is something we always have for meals at home.
It goes so good with just plain rice and, you would ask for 2 bowls of rice for sure.
Sunday, May 10, 2015
Whole Wheat Honey Banana Muffin (healthy version)
Friday, May 1, 2015
Wholemeal Big Meat Buns
Subscribe to:
Posts (Atom)