I made this cookies for the Masak-masak challenge #4 since it has been in my to-do list recently. The original recipe is by Gina from KC, you can get it here but as usual, I change it slightly to suit my taste ;-)
Ingredients
115g salted butter
180g Self Raising flour
1 1/2 Tbsp cocoa powder
80g castor sugar
50g light brown sugar
1 egg, lightlybeaten
pinch of salt
1 tsp vanilla essence (optional)
1 1/2C semisweet chocolate chips
1/2C macamdamia, toasted and chopped
Method
1. Cream butter and sugar till creamy
2. Add egg and mix till well blended
3. Add in flour, cocoa powder, chocolate chips and chopped nuts and mix it gently
4. Chill the dough for about 15-30mins to set it
5. Scoop with a spoon or cookie scoop and line them in a lined tray
6. Bake in a preheated oven 170C for about 15-20 mins
7. Cool on a wire rack before storage
Enjoy!
This was inspired by the focaccia cheese toast we had at madjacks a couple of weeks ago. My other half has been bugging me to make it for him. So I made this earlier for dinner to satisfy his cravings *LOL*
This is really easy to make. I used store bought focaccia for as I didn't have time to make one yesterday.
Ingredients
1 9" herb focaccia sliced into 2 layers (or whatever size that you fancy)
4 slices chicken ham (optional)
Garlic spread (homemade or store bought, I made my own using fresh garlic & parsley)
Cheddar/mozarella cheese, shredded
Method
1. Spread garlic spread/butter on focaccia
2. Place 2 slices chicken ham on each of the bread
3. Sprinkle generously with cheese
4. Bake in a preheated oven 200C for 15mins or till the cheese turns brown
5. Serve hot
Enjoy !
Today 9th August 2008 is Singapore's 43rd birthday. Had a small gathering at my parent's place earlier and decided to make this simple cupcake cake for the kids and my mom *LOL* My mom loves eating cake. Sorry for the ugly decor as I was rushing for time. The crescent didn't come out nice *sob sob*
To all Singaporean, have a wonderful holiday!
I still have some old kimchi left in the chiller and looking for ways to use them other than eating it with rice *LOL* I love beef and kimchi, so I happened to find a kimchi stew in the internet and oh it's so delicious.
The original recipe can be found here. I made some minor changes to it and it came out perfect for me.
Ingredients
100g sliced beef (stir-fry type)
1 Tbsp sesame oil
3 small clove garlic, chopped
2C kimchi, chopped
1 Tbsp gochujang
1 Tbsp chilli peppers
1 Tbsp soya sauce
1 tsp sugar
4-5C water/stock
1 cube chicken stock (omit this if you use stock to replace water)
chinese tofu/silken tofu
a bunch of spring onions
Method
1. Saute beef in 1/2 Tbsp sesame oil for a few minutes
2. Add kimchi and stir-fry for about five minutes, then add remaining oil and garlic
3. Add water/stock into the pot, then add gochujang, chilli peppers and soya sauce and bring it to a boil
4. Add chicken stock (if using) and sugar and let it simmer for about 15-20mins
5. Add tofu and then spring onions at the very end
6. Serve hot with rice
This is the 3rd challenge and we have to use the following ingredients:
Since my kids and hubby love pizza, I decided to make this simple finger food, Puff-pastry Pinwheel Pizza.
It's really easy to make, you need:
Puff-pastry (store bought or homemade)
Pizza sauce
Pineapple & tuna for the toppings (you can use your fav toppings)
Grated mozarella & cheddar cheese
You need to roll out the pastry into a rectangle, spread the pizza sauce, sprinkle pineapple and tuna and lastly sprinkle generously with cheese. Roll it like a swissroll and cut into pieces. Place them in a tart casing (can be a bit messy) and sprinkle more cheese. Bake in the preheated oven, 180C for about 15mins or till the pastry puffs and turn golden brown.
Easy peasy ! *LOL*
This was done for a masak-masak challenge. I married a couple of recipes and made some changes to them and this is what i made ;-)
Crust
Ingredients
200g crushed digestive
120g butter, melted
1-2T sugar (you can omit this if you don't like sweet)
Method
1. Combine the digestive crumbs and sugar
2. Add melted butter and blend well
3. Press onto the bottom and up the sides of an lined 9inch springform pan or a pie plate and refrigerate for at least 30 minutes
Filling
Ingredients
250g cream cheese
1/2C sweetened condensed milk (you can add more if you like sweet)
100g whipped cream (you can use frozen whipped cream too)
1T gelatine
2T water
1-2 bananas, sliced (more if you like)
70g dark chocolate
70g dairy/non-dairy cream
Method
1. Heat up dairy/non-dairy cream, add dark chocolate, stir to melt it and put aside
2. Soak gelatine in 2T of water till it blooms and heat it up in the microwave to dissolve it, put aside
3. Beat cream cheese until fluffy then add add condensed milk, blend it well
4. Fold in whipped topping, add gelatine and gently fold it in
5. Take the crust out of the refrigerator and pour chocolate mixture and spread it to cover the crust
6. Arrange banana slices over the chocolate
7. Pour the cream cheese mixture over and chill till firm
Enjoy !
This is the second masak-masak challenge and the challenge was to create a dish not more than $10 and it has to include the following:
So I came out with this Assam Laksa ! My version wasn't really satisfying as I would like to as the main ingredient, torch ginger was not used because I could not find it !! It's really frustrating when you do not need the ingredient, it is like all over the place and when you need it, it seems to have dissappeared :-(
We had a masak-masak (cook) challenge at one parental forum that I frequent and the first challenge was to cook or bake something that has the following ingredients:
So I came out with this
Sorry about the picture, I could not get a nice decent photo of it *LOL*
Apologies about the late update. I have been tied down with the kids activities and also lack of mojo to update what I have done over the couple of months. Back to the topic, I made this typical malay dish after seeing my hubby's lunch at Hjh Maimunah, a very popular restaurant that serves very traditional Malay dishes. Traditional dishes is something that I hardly cook at home simply because they can be easily found outside and hubby prefers to eat something different at home. But because we were heading to HKG for our holiday, I don't want to feel homesick with some local dishes *LOL* So I made this with some simple side dishes.
This is a very simple dish, no need to sautee anything, you just need to blend the ingredients and boil them. They are many ways to cook lemak, some add lemongrass for fragrant and chillies for spicyness. I stick to the very basic as my kids love eating this too.
Ingredients
A bunch of turi leaves
1 or 2 medium sweet potatoes
1 large onion
3 small clove garlic
2 T ikan bilis (anchovies), soak
1/2cm belacan (shrimp paste)
1-2C coconut cream/milk
600ml or more water
salt to taste
Method
1. Pluck turi leaves, wash and drain
2. Grind onion, garlic, ikan bilis and belacan into paste
3. Skinned and cut sweet potatoes into medium size pieces and boil it in 600ml water
4. Once sweet potatoes are half cooked, add the ground paste and let it simmer, add water if it gets too low
5. Add coconut cream, stir and let it simmer (do not let it overboil)
6. Once the gravy starts to turn bubbly, add salt and turi leaves and leave it to boil, turn off fire and serve
What do I eat this with?
daun turi
you can learn more here
