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Hi! Thanks for visiting my humble blog :) My name is Alice. I'm a mother of two, a girl and a boy, married to just one man LOL! I love food, I love cooking, I love baking, and it has been growing even stronger with my ultimate love for my family - they're my best customers :) This blog is my e-recipe book, a means of sharing and learning one another. To connect, I'm just an email away: ilove.icook.ibake@gmail.com... Have a great day!

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Wednesday, October 22, 2014

Fluffy Whole Wheat Pumpkin Pancakes

Every time I make pancakes, I always use the recipe from Nigella Lawson, my favorite. Light, fluffy and yummy
Now I have another keeper recipe. Adding pumpkin puree makes the pancakes more moist, which is good. Another plus point, it's healthier version, too with only about 130 calorie per pancake using 1/4 cup batter. Additional calorie will be when maple syrup is added - which of course can't be missed :)





Recipe is from Better Homes and Gardens with slight modification

What you need: 
(below is half from the original recipe)

1 cup whole wheat pastry flour 
1 1/2 tbsp packed brown sugar
1/2 tbsp baking powder
1/4 tsp salt
210ml 1% low fat milk
2 medium eggs, lightly beaten
90g pumpkin puree
30ml canola oil

Method:

  1. Mix flour, sugar, baking powder and salt in a bowl
  2. In another bowl, mix milk, eggs, pumpkin and oil
  3. Stir in milk mixture into flour mixture til slightly lumpy (do not overmix)
  4. Heat a nonstick pan and oil slightly. Pour 1/4 cup of the batter and cook til bubbly. Flip and cook the other side til browned
  5. Serve warm with maple syrup






This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Monday, October 20, 2014

Pumpkin Kaya Jam

I love kaya jam. The only reservation is the high calorie LOL
This is a healthier version of kaya jam using pumpkin as the main ingredient
Love it! So delicious eaten with toast :)





There are a few recipes I'd like to try. I chose the recipe from HERE as this is the easiest and fastest among all
Somehow mine was not brown enough, it's more to yellowish - which I do not mind, as the taste conquers all :)

What you need:

500g pumpkin, steamed and mashed
300g coconut milk
180g brown sugar
2 tbsp custard powder
1/2 tsp salt
4 pcs of pandan leaves

Method:

  1. Mix coconut milk, sugar, custard powder, salt and then add in to the mashed pumpkin. Stir well and sieve (I used my blender to do the job)
  2. In a non stick pot, pour the pumpkin mixture and cook over low heat. Add in pandan leaves. Cook and stir constantly until the mixture thickened, about 15mins
  3. Remove pandan leaves and let the mixture to cool. Keep in the sterilized jar and chill in the fridge




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)


Saturday, October 18, 2014

Prawn Paste Chicken (Har Cheong Gai)

A dish commonly found  in many cze char stalls in Singapore, yummy delicious sinful deep fried chicken marinated in shrimp sauce


My drumlettes were too well coated with thick batter they turned out so crispy, yum!



Crispy on the outside, juicy on the inside. Finger licking good! :)



Recipe adapted from DreamersLoft

What you need:

Marinate together:
20 pcs drumlettes (original recipe: 10 wings)
2 tbsp shrimp sauce
2 tbsp chinese cooking wine
1 tbsp sesame oil
1/2 tsp pepper

For the batter:
50g plain flour
50g tapioca starch
1 small egg
1/8 tsp baking powder
1/8 tsp baking soda
60ml water

Method:

  1. Mix all marinade ingredients, make sure chicken are thoroughly coated
  2. Mix all batter ingredients til form smooth paste and add in to the chicken mixture
  3. Mix everything well, store in an airtight container and leave in the fridge for up to 2 days (mine was overnight)
  4. Heat oil over medium heat and deep fry chicken til golden brown and crisp. Drain and serve




Friday, October 17, 2014

Singapore Chicken Rice

Chicken rice is a dish you can easily find in every corner island wide
It's a tasty flavored rice served with soft and juicy chicken meat, eat with garlicky delicious chili sauce mixed with ground ginger and dark soy sauce. A small bowl of chicken broth commonly served together with the dish, too
As simple as it may sounds, this is one dish I still can't get it right, especially the rice. Somehow it just never tastes as good as those sold outside
What I mentioned was making from the scratch, I don't have any issue if I use premix
I have tried a few different recipes, which actually pretty similar, but still not satisfied hence no posting on them
Even the one I posted sometime back (you may view HERE), I still find the rice tasted somewhat bland

I found another recipe I was eager to try. It's from a trusted blogger, Amelia's  Dessert
I did and I must say this recipe is the closest to my expectation compared to those I previously tried. Not exactly the same, but very close. And for homemade dish, I was pleased. I just assume those sold outside use a lot of flavor enhancer :)


This is good enough without the ginger sauce, fish balls and the bean sprout salad like what Amelia did :)





Soft succulent yummy chicken 



Left: chicken broth, light soya sauce and sesame oil mixture to drizzle on the rice
Center: cilantro dipping sauce
Right: garlic chili sauce



What you need:


The chicken:
1 free range chicken
2 tsp salt
1 inch ginger, slice thinly
3 cloves of garlic, lightly crushed
1 stalk spring onion, halved
1/2 cube chicken stock cube


Dressing:
Mix together: 1 tbsp light soy sauce & 1 tbsp sesame oil

Garnish:
Mix together: 2 tbsp chicken broth, 1 tbsp light soy sauce & 1 tbsp sesame oil
cucumber slices
some cilantro leaves

Method:
  1. Wash and clean chicken. Discard chicken and feet. Trim excess skin and fat
  2. Rub all over with salt, inside and outside. Do not rinse
  3. Boil a large pot of water enough to submerge the whole chicken
  4. Add into the boiling water chicken stock cubes, garlic, ginger and spring onion and chicken (breast facing down)
  5. Cover the pot and boil for 10mins over medium heat. Remove from heat and leave the chicken in the hot broth for 40mins, do not open the cover
  6. After that, check the chicken by piercing the thigh with chopstick. If no blood oozes out, it's cooked
  7. Remove chicken from the pot and shower with iced water. Then dip again in the hot broth for 1min. This is to produce jelly like skin. Leave the chicken to cool about 10mins. Brush with dressing mixture all over the chicken
  8. When cooled completely, chop into bite size and dress up with cucumber and cilantro leaves. Pour chicken broth mixture over chicken pieces prior to serving

The rice:
2 cups rice - rinse
3 cloves of garlic, lightly pounded
1/2 inch ginger, no need to slice
3 pandan leaves
2 medium pieces of chicken fat
chicken broth - enough to cook the rice

Method:
  1. Heat up the wok and render chicken fat til oil released. I discarded the crispy fat but you may use it for garnishing
  2. Stir fry ginger and garlic til fragrant. Add in rice and pandan leaves. Stir fry for about 2mins
  3. Transfer rice into rice cooker, add in chicken stock cubes and chicken broth
  4. Let cook. Once cooked, fluff the rice with chopstick

Cilantro dipping sauce:
1 bunch cilantro leaves, chopped
1/2 tbsp oyster sauce
1 tsp black soy sauce
1 tsp light soy sauce
dash of pepper
2 shallots, slice thinly
2 tbsp chicken broth
1/2 tbsp oil

Method:
  1. Heat oil in the wok and sautee the sliced shallots. Add in oyster sauce and chicken broth
  2. Lower the heat. Add in both soy sauce, pepper and cilantro
  3. Stir quickly and remove from heat

Chili sauce:
4 red chillies
2 cloves of garlic
salt, vinegar, sugar

Method:
  1. Wash chilies and discard and seed, chopped
  2. Blend chilies and garlic. Add in salt, vinegar and sugar, mix well


Yummy! :)


Wednesday, October 15, 2014

Pumpkin Pie Pudding

My incurable disease showing up every beginning of the month - total laziness to blog. And it's always until at least a week or so before I am back on track

This time is dragging even longer after my short trip back to my hometown end of last month for my 'lil sis' wedding, had a joyous time back there :)
And of course, the additional one season (yes, Singapore is a 3 season country now) - hazy season, has been pulling back my butt sitting conveniently doing nothing
It's just too hot and humid to do things in my kitchen. I even must drag myself to cook for my family I make sure I cook in the morning, cos once it hits 10am, I will start sweating a bucket and it really pisses me off. I guess it's time to install aircon in my kitchen LOL

Well, okay, I'd better stop my rambling :)

Following the pumpkin fiesta by so many bloggers, I made this simple, creamy yet refreshing pumpkin pie pudding :)





Recipe is from Cooking Light

What you need:
(below is 1/2 recipe with slight modification)

3 tbsp brown sugar 
1 tbsp cornstarch
210ml low fat milk
1 medium egg
1/4 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
a pinch of salt
a pinch of ground nutmeg

Method:

  1. Combine sugar and cornstarch in a saucepan over medium heat. Combine milk and egg, stir well with whisk
  2. Gradually add in milk mixture into sugar mixture, stir constantly, bring to boil. Cook for 1 min, stir constantly. Remove from heat
  3. Combine pumpkin, vanilla, cinnamon, salt and nutmeg in a bowl, stir well
  4. Slowly add in pumpkin mixture into the milk mixture, whisk constantly
  5. Place pan over low heat, cook for 3 mins til thoroughly heated, stir constantly, but do not boil
  6. Divide pudding into 2 ramekins, cover with cling wrap and chill
  7. Serve by sprinkling mixture of ground cinnamon and demerara sugar


Note:
Original recipe serves this dessert with caramelized walnut and whipped cream instead 



This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Tuesday, September 30, 2014

Healthy Pumpkin Apple Creamy Soup

I love this soup. So creamy and yummy. And the best part is this is a healthier with no cream used, a great alternative to those typical creamy soup which using heavy cream
A choice for those weight watcher food lovers :)




I'm playing around with whatever ingredients I had in the fridge and very satisfied with the result. Definitely will use this recipe again in the future :)

What you need:

1/2 onion, diced
1 apple, peeled, cored and diced
750ml chicken stock
200g sweet potatoes (orange flesh), peeled and cut into chunks
200g Japanese pumpkin, cut into chunks with skin on
1 medium carrot, peeled and diced
1 tbsp brown sugar
salt, pepper, coconut oil

Method:
  1. Rub sweet potatoes and pumpkin chunks with salt, pepper and coconut oil. Spread in one layer on a baking sheet and roast for about 20mins til soft
  2. Meantime, heat coconut oil in a heavy based pot and sautee onion til soft and fragrant
  3. Add in chicken stock, apple, carrot and bring to boil, cook til soft
  4. Add in roasted pumpkin (discard the skin) and sweet potatoes, cook for further 5mins
  5. Blend using hand blender til smooth
  6. Add in salt, brown sugar and pepper til you get the taste preferred. Simmer for about 5 mins over low heat
  7. Adjust the consistency of the soup. Add more water if too thick, or simmer a little longer if it's too watery
  8. Serve with crispy bacon or ham and sprinkle with fresh or dried parsley

I managed to get some pictures using my mobile phone camera while I was doing the cooking. Pardon the quality, though :)

 







I used Bosch MaxoMixx Hand Blender model MSM87180 to blend this soup, it's a heaven sent that made my job so much easier! It's so easy to use, and so fast!
I wrote review about this great, multi function product HERE


Such a hearty soup! Dipping a baguette in it tastes wonderful, too :)
 


This post is for Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Kit from I-Lost in Austen at this post


AFF Singapore - Economic Fried Bee Hoon (Fried Rice Vermicelli)

Nice and yummy dish my family always love. I usually buy it from outside, this time I tried cooking it myself and so pleased with the result. Yummy and one great thing that outside food is usually lacking of - not oily! :)


 
 
 
What you need:
 
300g beehoon (rice vermicelli), soaked in water til soft, drained
150g beansprouts, washed and drained
4 shallots, peeled and sliced
2 cloves of garlic, peeled and chopped
1 cup of water (original recipe is 2 cups, but mine was good enough with 1)
4 tbsp oil
 
Seasonings:
1 tbsp light soya sauce
1 tbsp dark caramel sauce
1 tsp sugar
1 1/4 tsp salt
 
Method:
  1. Heat oil, sautee garlic and shallots til golden brown. Add in water, light soya sauce, sugar, salt and bring to boil
  2. Add in beehoon, dark caramel sauce, and quickly stir fry, toss well. Cover with lid, cook for 2minutes
  3. Add in beansprouts, stir fry and toss well. If beehoon is too dry, add in hot water
  4. Dish out and serve
 
Serve the beehoon with stir fry cabbage, fried egg and fried luncheon meat
 
Stir fry cabbage:
 
What you need:
 
200g cabbage, tear into small pieces
1 carrot, julienned
3 cloves of garlic, chopped
salt, light soya sauce, pepper, oil, some water
 
Method:
  1. Heat oil, sautee garlic til fragrant. Add in carrot, cook for a minute
  2. Add in cabbage, stir fry. Add in seasonings, water, bring to boil and cook til cabbage softened
  3. Dish out and serve
 
Fried luncheon meat: slice canned luncheon meat, dip in beaten egg and deep fry
 
 
 


I am submitting this post to Asian Food Fest - Singapore, hosted by Grace from Life can be Simple

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