Thursday, February 25, 2016

Radish Cake

Bottom left: steamed radish cake
Bottom right: pan fried radish cake

I always want to make radish cake from the scratch, using rice. This is my first attempt and it is very nice. I am satisfied with the result.

Long grain rice 400g
Water 400g
Radish 800g
some dried mushroom
Sea salt

1. Wash the rice, soak in 400g water overnight.
2. Drain the rice, put in 400g water, blend with high speed blender. 
3. Wash mushroom, soak it for 15 minutes, cut into thin slices.
4. Cut radish into thin stripes. (You can use a grater too)
5. Heat up some oil in a pan, stir fry mushroom and radish for a while.
6. Close the lid for 2 minutes at medium heat.
7. Season with some salt and pepper.
8. Brush a tray with oil.
9. Pour the mushroom and radish in the tray, follow by the rice milk.
10. Stir well.
11. Steam for 40 minutes.
12. Put aside until it is completely cold then only remove the radish cake from the pan.


Purple Sweet Potato Sago Dessert

Recently the weather is so hot, so I made chilled purple sweet potato sago dessert for afternoon tea. Since I have bought few pack of sweet potato, I steamed sweet potato buns too. Ta-dah. Purple bun and purple dessert for tea.

Purple sweet potato 300g(or you can use taro)
Coconut milk 400ml
Sago 100g
Sugar 60g
Water 50ml

1. Cut sweet potato into small cubes. Steam until cooked and soft.
2. Keep one third of the sweet potato and mash the remaining sweet potato.
3. Bring the coconut milk and water to boil.
4. Add in the sweet potato puree and stir about 5 minutes until low heat.
5. Add in sugar, stir until melt.
6. Keep in refrigerator when it has cooled down.
7. Bring a big pot of water to boil.
8. Add in sago, stir well. Cook until medium heat for 10 minutes.
9. Turn to low heat and close the lid for another 20 minutes or until the sago has turned transparent in color.
10. Rinse the sago with iced water.
11. Add the sago and sweet potato cubes into the #6.
12. Keep in refrigerator until serve.

Thursday, February 18, 2016

Oatmeal cookies

I like this recipe very much. Simple, healthy and delicious. Definitely a keeper!

**This recipe makes about 18 pieces cookies**
Instant oat 50g
Low protein/cake flour 100g(sifted)
Baking powder 2g
Blackstrap Molasses 20g
Honey 1tbsp
Unsalted Butter 35g(room temperature)
Milk 30ml
White sesame

1. Mix oat, flour, baking powder in a bowl.
2. Add in molasses, honey, milk and butter, mix well. Do not over knead.
3. Close with cling wrap and place in refrigerator for about 30 minutes.
4. Use a tablespoon to scoop, then form into a ball, place on the baking tray, then use the back of the spoon to press on it genlty.
5. Repeat until the dough is used up.
6. Bake in preheated oven at 170 degree for about 25 minutes.
7. Once cool down, store in an airtight container.

Milk Stick

This is a very nice milk stick with mild cheese taste recipe, good as teething stick too.

Low protein/cake flour 300g(sifted)
Milk 80g
Sugar 50g
Butter 120g
Parmesan/Cheddar cheese 10g

1. Mix flour and sugar in a bowl.
2. Melt butter, milk and cheese over low heat.
3. Pour #2 into #1 and knead into a dough.
4. Put into a large ziplock bag, flatten it. The thickness should be around 1cm.
5. Cut into 5cmx1cm stick.
6. Keep it as it is for original flavour or you can brush a layer of honey or egg yolk, sprinkle some white sesame on top.
7. Bake in a preheated oven at about 160 degree for about 25 minutes.
8. After cool down, store in an airtight container.


Sunday, January 24, 2016

Broccoli Potato Cheese Soup

I love a bowl of hearty soup to eat with bread for breakfast. Usually I will cook my favorite two soup which is the wild mushroom soup and pumpkin soup(Recipe here) as the ingredients are always available in my kitchen. Lately I have tried something new and I will definitely add them to my breakfast menu. Broccoli potato cheese soup is one of them. 

Parmesan Cheese(grated)
sea salt
Note: Potato is just to get the creamy texture in replacing heavy cream or milk. Therefore a small to medium size potato will be enough.

1. Stir fry minced garlic with some cooking oil until fragrant.
2. Add in broccoli and potato.
3. Cover with water. Water should be slightly less than the ingredients.
4. Bring to boil and cook until broccoli and potato are soft.
5. Use a handheld blender to blend into creamy soup.
6. Season with sea salt.
7. Sprinkle with Parmesan cheese on top.
8. Ready to serve.

Cheesy sweet potato balls

I bought a pack of organic sweet potato. When I cut open, it is a mixture of different colors, purple, orange and yellow. Weird. Never encounter this before. Anyway, I made cheesy sweet potato balls for tea break. It is simple and fast, most important it is also healthy and yummy.

Sweet potato(steamed and mashed)
mozzarella cheese cubes
black sesame

1. Take one teaspoon of sweet potato and put on your palm. 
2. Gentle press on the sweet potato so that it sticks together.
3. Place a cheese cube at the center.
4. Cover with another teaspoon of sweet potato.
5. Make into a ball shape.
6. Spray or brush the sweet potato ball with water.
7. Roll the ball on a plate of black sesame.
8. Repeat until all the sweet potato has been used up.
9. You can either steam, bake or fry the sweet potato balls.
10. I opted for steam as it is healthier. I steamed for 10 minutes at medium heat. 

Wednesday, January 6, 2016

Parmesan Cheese Loaf

Since I have half block of Parmesan cheese, I decided to try out cheese loaf recipe using my bread maker. The loaf is as fluffy as normal plain loaf with very nice cheese fragrant. It is even more delicious to spread a layer of butter on top, but calories are higher.

High protein flour   250g
Parmesan cheese(grated) 30g
Water 120g
Sugar 45g
Salt 3g
Yeast 4g
Butter 25g

1. Put everything except yeast and butter in the bread maker bowl.
2. Turn on P30 for 15 minutes and then let the dough rest for 10 minutes.
3. Add in butter and yeast. Do note that yeast has to be put directly in the bowl.
4. Turn on P30 for 15 minutes and then let the dough rest for 10 minutes. 
5. Take out the dough. Split into half. Roll into two bun shapes.
6. Put the dough back to the bowl without the kneading pan.
7. Turn on P22. Take out 10 minutes before the program ends.

Japanese curry with shabu shabu pork

My version of Japanese curry

I bought organic curry powder from Taiwan. Instead of the spicy type I bought the sweet one, thinking that if I want extra spiciness I can add some chili powder. Anyway, I did not have to add chili powder as we feel that the taste is just right. I am glad that my family including my 4 years old loves it.

1 pack curry powder
1 large potato
1 large carrot
1 large yellow onion
1 pack shabu shabu pork

1. Cut potato, carrot and yellow onion to desired size.
2. Heat up some oil in the pan.
3. Stir fry yellow onion till soft and fragrant. Remove and put aside.
4. Stir fry potato and carrot till the surface is cooked. Remove and put aside.
5. Add in curry powder. Stir fry for a while.
6. Add in onion, carrot and potato. Cover with water and bring to boil.
7. Simmer for 15 minutes.
8. Season with salt and sugar.
9. Add in shabu shabu pork.
10. Add few tablespoons of milk to get a smooth texture.
11. Serve it with warm rice.