Stir Fry Instant Noodle

I cooked this noodle as supper for hubby on Saturday night. He doesn’t usually have supper but we had an early dinner that evening. He was yearning for supper and I thought it was a good idea to cook him a “healthy” version of instant noodle instead of those MSG products.

So, here’s my simple supper *Stir Fry Instant Noodle*. Enjoy!

Ingredients

2 blocks of instant noodles
1tsp garlic minced
1 small onion, sliced
5 pieces of prawns
80g of chicken thigh, diced
a handful of choy sum
a handful of bean sprouts
1 egg


Seasoning

1 tbsp of kikoman soya sauce
1 tbsp of oyster sauce
1 tbsp of chili powder
Salt and pepper to taste


What to do

(1) Bring a pot of water to boil. Toss the noodle till soft, yet not totally cooked.

(2) Heat oil in a wok, sauté garlic and follow by onion till fragrant. Add in prawns, chicken and stir fry for 2 minutes. Add in choy sum and bean sprouts follow by egg. Toss briefly.

(3) Add seasoning and water and bring to simmering. Add noodles and stir-fry until noodles are dry.

(4) Dish out and garnish with chili and crispy shallots.

Pineapple Coconut Muffins

… came across Angie’s recipe and THIS recipe caught my attention immediately! Those muffins look so tempting and beautifully baked and I can’t wait any longer so I decided to bake it immediately. The ingredients are simple and I always stock up all these simple ingredients in my pantry. Hence, everything was ready to go, so was I. = )

This is a brilliant idea! The combination of coconut desiccated + brown sugar + pineapple, they were fabulous! I love it so much! Thanks Angie for sharing such a wonderful recipe. I will absolutely bake these muffins again! (*_*)

Ingredients

220g plain flour
1 tbsp baking powder
½ tsp salt
100g sugar
125g unsweetened desiccated coconut flakes
1 egg
50g olive oil
120ml milk
1 can (440g) pineapple, diced

Topping of the muffins
½ tbsp brown sugar
1 tbsp unsweetened desiccated coconut flakes

What to do

(1) Preheat oven to 180 degree. Sift flour then add baking powder, salt, sugar, and coconut and mix through.

(2) Beat eggs and then add in oil, milk and pineapple and stir well. Add dry mixture to wet ingredients and combine quickly. Do not over-mix.

(3) Divide the batter into muffin cups, about 3/4 full. Sprinkle the top of the muffins with coconut flakes and brown sugar. Bake for about 25 minutes.

Baked Crispy Fish Finger

It’s been a while since I made something other than finger food! So I’ve decided to make this light fish finger for our movie time on Sunday noon.

You can easily get the ready fish finger in the cold storage but all too often the commercial brands which are high in saturated fat (which is not good for health).

I remember I came across an article that we shouldn’t have the food which has more than 3% of saturated fat. So, here’s the recipe that show how to get prepared the crispy fish in a healthier way. In addition, this is an easy meal to prepare too!

I serve my fish finger with “Lemon and Herbs Peri Peri Sauce” that I bought from Nando few months ago. The sauce gives the fish a savoury taste. It tastes really good!

Ingredients

2tbsp plain flour
Freshly ground black pepper, to taste
1 egg, lightly whisked
70g firmly packed breadcrumbs, toasted
30g finely shredded parmesan (optional)
450g boned skinless white fish fillets
Olive oil cooking spray

What to do

(1) Preheat oven to 220 degree and line an oven tray with non stick baking paper.

(2) Spread the flour on a plate and season with pepper. Use a fork to whisk together the egg and milk in a shallow bowl. Combine the breadcrumbs and parmesan, if using, and spread in a plate.

(3) Cut each fish fillet into manageable portions. Lightly dust the fish pieces with flour. Dip into the egg mixture, allowing any excess to drip off, and then coat well in the breadcrumbs mixture, pressing the crumbs firmly so they stick. Place the coated fish pieces in the lined tray.

(4) Lightly spray both sides of the fish pieces with the olive oil. Bake for 10 minutes or until golden, crisp and just cooked through, turning the pieces over halfway through cooking time. Serve.

Raisins Bun

… another bread baking! Raisins are my favorite dried fruits and I wanted to have it for my breakfast so here’s how my raisins bun turned out!

The bread recipe is simple and easy to make. I found this recipe from one of the food blogs – Do What I Like. You can find a lot of goodies in this food blog. Do hop over her blog and enjoy those goodies. Thanks Florence for sharing such a wonderful recipe.

I love the crusty top of the bread. This is how useful the egg wash is! They look so shinny and tempting, right? ^_^



Recipe taken from here

Ingredients

(A)
300g bread
15g sugar
15g brown sugar
1/2 tsp salt
10g milk powder

(B)
30g egg + milk = 165g (lightly beaten)

(C)
9g fresh yeast dissolved in 1 tbsp water

(D)
25g butter
75g raisins



What to do

1. Mix (A) in a mixing bowl till well-mixed.

2. Add in (B) and mix till rough dough state then add in (C) and knead till you get a nice dough.

3. Add in the butter, knead till butter is mixed in, then add in the raisins. Knead till you get a smooth and shiny dough which passes the windowpane test.

4. First prove: prove for 60 minutes at about 28C.

5. Division: divide dough into 3 pieces, shape it into round balls and rest dough for 30 minutes.

6. Shaping: shape dough and put dough into loaf pan.

7. Final prove: prove for 50 minutes at about 30C. 8. Baking: bake at 190C for 35 minutes.

Notes: For shiny crust, apply egg white to the top of the final proved bread.

White Chocolate with Dried Fruits Cake

I came across this cooking website and I am “falling in love” with all her delicious and tempting photos of food. I can’t wait to try all the recipes! (kinda greedy… hehe)

Ok, I think I should decide what I am going to try from her list. I chose to bake this “White Chocolate with Dried Fruits Cake”.

This… really taste GOOD! I love the texture as it was so soft and fluffy! As you know I love raisins so this is a PLUS for the cake. Also, I love the dried apricot. The combination was perfect! You should try this out.

This recipe definitely is a keeper for me!

Ingredients

60g white chocolate

2 tbsp milk

200g self-raising flour

2/3 tsp baking powder

a pinch of salt1

80g unsalted butter, at room temperature

150g caster sugar

2 eggs

1 tbsp lemon juice

80g dried raisins

80g dried apricot


What to do

(1) Preheat oven to 160 deg C. Grease a 18X8cm rectangular baking pan, line with baking paper.

(2) Melt white chocolate with milk over a pot of simmering water. Set aside.

(3) In a medium bowl, whip butter and sugar with an electric mixer until pale and fluffy. Add melted chocolate, egg and continue to beat until well combined.

(4) Whisk flour, baking powder and salt in a separate bowl, then sift the flour mixture over the batter. Mix until just combine.

(5) Finally add lemon juice, raisins and apricot, stir with a wide spatula until just combine.

(6) Bake in preheated oven for 50 minutes, or until a skewer inserted in the center of the cake turns out clean.

Crusty White Loaf

Baking cheers me up! Even after a long day at work and spending an hour at fitness class, I still feel like doing some baking. = )

I haven’t baked any bread for a while and I just realized that I had a few pack of bread flour still sitting in the pantry. Hence I decided to bake a basic white loaf. It is a simple type of everyday bread and the steps involved in making this bread are very easy too! Well, here you go…

------------------------------------ 20 minutes later ---------------------------------------

The outer layer was crispy and the inner was fluffy and soft. It taste good serve with my favorite blueberry jam as breakfast!

Ingredients

300g bread flour
3g yeast
190ml milk, warmed

What to do

(1) Blend bread flour and yeast in a large bowl.
(2) Add warmed milk and mix to form a dough.
(3) Knead vigorously for at least 10 minutes, until he dough is smooth and elastic.
(4) Place dough into a bowl, cover with a damp cloth and allow to stand in a warm place until double its size (approximately 40 minutes).
(5) Place dough on a floured surface and knead lightly to degas the dough. Shape dough and place in an oiled bread tin and allow the dough to rise (proof) until at least double its size.
(6) Bake in oven at 180 degree for 20 minutes or until golden brown.

Pikelets

Pikelet is the best treat for afternoon tea. It is very easy to prepare too! It usually serves with strawberry jam and whipped cream. I did not have whipped cream so I had it with strawberry jam and it taste delicious still. = )

Pikelets ready to serve!

Ingredients

150g self-raising flour

½ tsp bicarbonate of soda

36g caster sugar

166ml milk

1 egg

20g butter, melted

Extra butter to grease pan

What to do

(1) Sift flour, bicarbonate of soda and sugar together into a large bowl. Make a well in the centre of the dry ingredients.

(2) Using a whisk or fork, beat milk and egg in a small bowl until combined. Pour milk and egg mixture into the well. Gradually incorporate the flour into the milk mixture, whisking until a smooth batter forms. Mix in melted butter.

(3) Heat a non-stick frying pan over medium heat. Lightly grease pan with butter.

(4) Drop tablespoons of the mixture into the frypan. Dropping the mixture from the tip of the tablespoon will give a round shape to the pikelets. Don't overfill the frypan as this will make turning the pikelets difficult. Cook until several bubbles appear on the surface (this should take about one minute).

(5) Turn pikelets over using an egg slice and cook until golden brown. Remove cooked pikelets from pan and repeat with remaining batter, lightly greasing pan between each batch. Serve.