Omelette Rice

This meal is called Nasi Goreng Pataya in Malaysia. It is very famous meal and you can get it easily in Malay restaurant. I used to have this meal quite often when I was in Uni where there’s only one Malay restaurant near by.

Actually I’ve used a very simple method to do my omelette. I used a deep bowl and a plate; place the omelette in the deep bowls. Follow by fried rice on top of the omelette. After the fried rice is set, put the plate on top of the bowls. Turn them up side down and remove the bowl. It’s all done by now. Isn’t it simple? Hohoho

Well, I’ve to admit that my skill of making the omelette still needs to be improved. This one here doesn’t look good to me. I will need to keep practicing on this. = D

I’ve made a cross cut on top of the omelette and added some tomato sauce and served. Enjoy!

Ingredients (Serves 2)

2 servings of cooked plain rice
2 pieces chicken breast, minced
1/2 onion, finely chopped
4-5 pieces bok choi, sliced
2~ 3 tablespoons ketchup

salt & pepper

cooking oil

4 eggs

What to do

Rice

(1) Heat some oil in a wok or frying pan, stir fry the chopped onion until transparent.
(2) Add in chicken and stir fry till chicken is cooked. Add bok choi, stir through. Add in ketchup, salt and pepper to taste and continue to stir fry.
(3) Lastly, add in cooked rice and toss rapidly. Dish up and set aside.

Omelette

(1) Beat two eggs in a bowl and add a pinch of salt.
(2) Heat a frying pan and add some oil. Pour the egg in the frying pan.
(3) Quickly spread the egg and make a thin, large, and round omelet.
(4) Repeat step 1 to 4 for the rest of the eggs.

Little Choc Chip Cupcakes

Since I still have the remaining ingredients from my Easter Goodies so decided to make some amendment and make these Little Choc Chip Cupcakes. After baked the cupcake I have wrapped them into a pack of two. It took me 3 ½ hours to completed this task. Hmmm…I am satisfied with the outcome of those cupcake packs especially the ribbon that I bought from the craft shop. There are just lovely!

Alright…here are some photos to share with for my “creative” packing of my “yummy” cupcake.

=P

Some papers ready to make into a small card which will be written “Thank You! : )” and put into the cupcake wrap.

Ok, All done!!! There are so cute, right? >_<

Ingredients

200g dark chocolate, chopped

200g butter, softened

220g castor sugar

2 eggs, at room temperature

300g self-raising flour

32g cocoa powder

255ml milk
200g dark choc bites

What to do

1. Place chocolate into a heatproof, microwave-safe bowl. With medium heat, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.

2. Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled chocolate. Mix well.

3. Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat with remaining flour mixture and milk. Follow by the choc bites and stir well.

4. Divide he mixture evenly between muffins cups. Bake for 15 minutes at 170 degree. Stand in the tray for 5 minutes before remove to the wire rack. Serve.

Apple Muffins

I had bought 2kg of apples from the market last weekend which were only 90c per kg. Cheap isn’t it? Haha…

I have 2 recipes in my mind for baking. Hmm…apple pie or apple muffins??? I couldn’t decide as I love both of them. = D

Well, hubby had decided for me as he prefers apple muffins which are convenience for him to bring to work as breakfast. Hence, here are my apple muffins!!!

Ingredients

280g plain flour

3 teaspoon baking powder

1/2 teaspoon salt

50g butter, soften at room temperature

90g caster sugar

1 egg, lightly beaten

1 teaspoon vanilla essence

150ml milk

2 medium size apple, peeled and chopped

What to do

(1) In a bowl, sift together flour, baking powder and salt, mix well.

(2) In another bowl, cream together butter and sugar, till creamy. Add in egg, gradually, mix well after each addition. Stir until the mixture is creamy and fluffy. Add in vanilla essence, mix well.

(3) Add flour mixture (in 3 additions) follow by milk (in 2 additions) , starting and ending with flour. Mix only until well combined. Gently fold in the chopped apples.

(4) Fill muffin cups with batter and bake for 20 to 25mins, until muffins turn golden brown and a toothpick inserted in the centre comes out clean.

(5) Transfer to wire rack to cool completely.

Marble Chiffon Cake

I wanted to bake a marble cake long time ago but never had the chance. This is because I was lazy to buy some cocoa powder. = P Now, I have cocoa powder in my pantry from my last baking - Chocolate Cake top with Easter egg.

However, I’ve decided to bake marble chiffon cake instead of marble cake. The reason is marble cake will be oilier and more compact compared to marble chiffon cake. For marble cake you gotta used up to 250g of butter but chiffon cake only needs 5g (for the chocolate paste). Besides, for chiffon cake you can eat half of the cake and wouldn’t feel the weight in you tummy as it is soft, light and fluffy! A good excuse for me to eat more!!! Hahahaha

Ok, here’s my Marble Chiffon Cake.

Stiff perks formed

I like to play around with this...

Ingredients

(A)
3 egg yolks
Pinch of salt
30g sugar

(B)
40g warm olive oil
50ml warm milk
½ tsp vanilla essence

(C)
75g self-raising flour


4 egg whites
¼ tsp cream of tartar
40g sugar


Chocolate paste
30ml milk
20g sugar
5g flour
10g cocoa powder
5g butter

What to do

(1) Chocolate pastes – mix all ingredients and boiled it till sugar dissolved. Set aside for later use.

(2) Cream ingredients (A) till creamy.

(3) Add in ingredients (B) and mix well combined.

(4) Shift in ingredient (C) till the batter is lump-free.

(5) Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 40g sugar 3 times (a little at a time) and beat till stiff perks formed.

(6) Pour ½ egg white into the flour mixture and mix well and continue with the remaining egg white.Remove ¼ of the batter and mix with the chocolate paste, blend well.8. Pour the 2 batters into un-greased tube pan using your imagination and create your own marble effect. Bake at 170 - 180C for 35 - 45 minutes or till cooked.

Soft, light and fluffy!

Muesli Cookies

I have muesli for breakfast or morning tea everyday as it is really nice to eat and it is healthy too! I’ve tried to bake Muesli Muffins, and this time I will try to make it into cookie! It differs from muesli muffins as it is very crunchy! While baking, I can smell the honey!

I’ve uses olive spread for this batch of cookies instead of butter. The olive spread is better compared with butter. Olive oil or canola oil is the best for baking though. Well, you have to know when to use olive oil / canola oil. I am experimenting these 2 oils for my baking. I tried to use olive oil for my Banana and Choc Chips Muffins and they were really good.

Anyway, here are my Muesli Cookies! (“,)

Ingredients

(A)
150g muesli (toasted with dried fruit) + 20g sultana (optional)
80g self raising flour

(B)
100g olive spread
70g honey
1 egg, lightly beaten

What to do

(1) Line two baking trays with baking paper. Combine ingredients (A) in a bowl.
(2) Whisk ingredients (B) together in another bowl.
(3) Add ingredients (B) to ingredients (A) and mix well. Set aside for 15 minutes.
(4) Roll spoonfuls of mixture into balls and place on trays, 3cm apart. Flatten.
(5) Bake for 10 minutes and let it cool before transfer to a wire rack.

Instant Fish & Chips

Yeah, Fish & Chips is very common western food. Well, it is easy to prepare as well. Last Thursday, after I finished my gym, I went to Safeway (Supermarket) for grocery shopping. When I walked pass the frozen section, something caught my eyes! A display of “Buy One gets this FREE”. Hahaha…

Buy a box of “Oven Bake” fish fillet you will get a pack of beer battered chips for FREE!!! I had chosen one box of original flavor and one lemon pepper. So I got 2 packs of FREE chips!

I baked the chips and the fish in the oven according to the instruction written in the package. Ok, here’s my instant oven baked Fish & Chips serve with rocket leaves.

Hmm… yummy yummy! I love the chips…it is so crispy!

2 types of fish fillet here...original flavor and lemon pepper

BBQ Sausages Pizza

This is my 2nd attempt on baking pizza. I am really into homemade pizza. I had made some changes to the sauce; I had replaced the tomato sauce with BBQ sauce. Actually this BBQ sauce has been sitting in my fridge for some time. I wanted to finish it ASAP so buy some other sauces.

There were no changes to the pizza dough but I made some changes to the topping and the outlook. I didn’t cut the pizza into wedges shaped but I had rounded it. Something different from the classic pizza…= P

Ingredients (Topping)

2 lean beef sausages
300g barbecue sauce (to spread on the pizza base)
60g veggie mixed
1 medium size of green capsicum, sliced
5 medium button mushrooms, sliced
200g tasty cheese

What to do

(1) Spray a large frying pan with oil. Heat over medium heat. Cook sausages, turning occasionally, for 10 to 12 minutes or until cooked through. Allow to cool. Thinly slice.

(2) Line a large baking tray with baking paper. Place pizza base on prepared tray. Spread base with barbecue sauce. Top with sausage, veggie mixed, capsicum and button mushrooms.

(3) Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and serve.

Easter Goodies

Hooray!!! It is Easter Holidays. We have 4 days holidays continuous for this weekend. Well, most of the shops will close on Easter Friday and Easter Sunday. I didn’t plan to go anywhere on Easter Friday but stay at home and bake some Easter bunny cookies and Chocolate Cake top with Easter egg! I already prepared all the baking ingredients few days ago.

I planned to buy some Easter eggs and Easter Bunny for my baking decorations but I had received some of them from colleagues yesterday. Here are the photos of Easter Eggs and Easter Bunny.

Alright, first recipe that I am going to bake is the Chocolate Cake top with Easter egg.

I had also bought a white chocolate writing icing for decorations on the cake and cookies. Oooo no…my handwriting with the icing is very bad!!! = D

**Happy Easter** : )

~~Happy Easter~~ ; )

*~Happy Easter~* = )

Chocolate Cake top with Easter egg

Ingredients

200g dark chocolate, chopped
200g butter, softened
220g brown sugar
1tsp vanilla essence
2 eggs, at room temperature
225g self-raising flour
32g cocoa powder
255ml milk
Easter eggs, for decorations


What to do

1. Place chocolate into a heatproof, microwave-safe bowl. With medium heat, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.

2. Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled chocolate. Mix well.

3. Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat with remaining flour mixture and milk.

4. Spoon cake batter into muffin pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand for 15 minutes before turning onto a wire rack to cool completely.

5. Top with Easter eggs. Serve.

Following will be the Easter Bunny Cookies! I had added some sesame seeds so that it wouldn’t look too plain. You may imagine that this bunny is wearing a cloths with black and white dot! Hehe…

Too bad…I failed to draw the eye on the bunny. I tried but it looked so ugly so decided to leave it plain. = )

I have also used part of the cookies dough for my cookies cutters my brother sent to me from Japan. See, they look cute huh! = D

Easter Bunny Cookies

Ingredients

200g Butter

30g icing sugar

1 egg

1tbsp fresh milk

300g Plain flour

40g wholemeal flour
30g black and white sesame seeds

What to do

(1) Cream butter and sugar till well combined. Add in milk and egg.

(2) Add in flour and mix well followed by wholemeal flour and sesame seeds to form a soft dough.

(3) Turn dough out onto a lightly floured surface. Knead until smooth. Divide dough in half. Press each half into a 10cm (diameter) round. Wrap separately in greaseproof paper and refrigerate for 40 minutes, or until firm.

(4) Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Roll dough out between 2 sheets of baking paper to 5mm thick.

(5) Cut out shapes and place onto lined tray. Refrigerate until firm. Press leftover dough together. Repeat until all dough is used.

(6) Bake for 12 to 15 minutes or until golden and cooked through. Transfer to a wire rack to cool.

With this fabulous chocolate cake and Easter bunny cookies, I wish everyone have a happy and safe Easter!

Thai Red Curry Pork

I was tidying up my pantry last night and found this curry paste hidden there. Haha… sometimes when I go for grocery shopping I will buy whatever that catches my attention and keep in my pantry. Somehow I will totally forget about the stuffs that I bought. So, now is the time to “present” this hidden Thai Red Curry Paste.

Hoho...looks yummy!!!

Ingredients

300g of pork
2tbsp of Thai Red Curry Paste
4tbsp of coconut powder (mixed with 80ml water)
100g of veggie mixed
100g of long beans, sliced
50g of baby spinach leaves


What to do

(1) Slice the pork into cubes.

(2) Heat up the curry paste in a pot with coconut mixture. Stir gently till paste bubbles a little. Add pork and stir fry for around 5 minutes. Add in vege mixed and long beans. Cover and cook for 15 minutes.

(3) Add in baby spinach leaves and simmer for 3-4 minutes. Serve with rice.