Monday, 3 July 2017

Tomato Rice





3Jul2017
Cooked tomatoe rice for last Saturday parents group gathering. This was one of the rice which I like to cook when the children were younger. Rice very fragrance and nice. Goes well with baked or grilled chicken or chicken curry.

There are few ways of cooking this rice. The most simple way is throw all ingredients into rice cooker and switch on electricity  and set to "cook" mode and rice will be ready in 20mins depending on the type of rice cooker you use. This method is easy if you do not wish to do clean up at all. So dump all ingredients into cooker and you will have tomato rice to eat.

Another way is you cook them in a frying pan or sauteing the rice in a skillet pan over fire just like how you would cook paella. 

One other way is what I did as in the method mentioned in this recipe.

Ingredients:
2 cups Basmati rice or any type of white rice
Approx. 350mil chicken stock*
2 big red ripe tomatoes - chopped*
5 or 6 cherry tomatoes - halfed
1 big red onion - chopped
5 cloves of glarics -minced
2 small onions - minced
1/2 thumb size ginger - minced
1 baf leave
3 cloves
3 cardamons
1 cinnamon stick (5cm length)
1 pandan leaf
1 tsp sea salt or to taste
A dash of white pepper
2-3 Tbsp olive oil
1/2 cup frozen green pea - must defrost

Method:
1. Wash rice and drained and set aside.
2. Put oil in wok, fry big and small chopped onion, minced garlic and minced ginger until it is fragrance a light brown. Add bay leaf, cloves, cardamons and cinnamon stick, stir and fry for few seconds.
3. Add tomotoes and chicken stock. Bring the mixture to boil. Add rice, salt and pepper and bring it to boil. Off fire and transfer rice mixture into rice cooker.
4. Add pandan leaf into the mixture. Cook rice in rice cooker that is "cook" mode setting. When the liquid is almost drying up, add green pea and let the rice continue to cook until rice cooker auto switch to "keep warm"


5. Switch electricity and remove pandan leaf from rice. Use a pair of chopstick and loose the rice. Serve it hot.
You may serve it with baked chicken thighs. A good combination. 

*Note: Tomatoes produces liquid or rather the liquid in tomatoes will affect the end result of rice that will turn out. To prevent rice too soggy or uncooked. I like to measure the liquid and tomato combination with a measuring cup. I put chopped tomatoes into the cup for measuring rice and then pour in the chicken stock. That is equavilent to 3 rice cups of chopped tomatoes + chicken stock to 2 cups of basmati rice.






Sunday, 25 June 2017

Invisible Apple Cake






25Jun2017

What do you do if you have alots of apples?

Decided to clear all my apples in my fridge. I turned those apples into invisible cake! Haha..

The aroma of baking this invisible cake is so good till I look forward to the cake. This is the first time making this cake. Happened to come across the recipe in one of the social media and find it interesting. View through several recipes  and I adopted chopstickchronicles and  Emojoie Cuisine. However, I did some modification.


Ingredients:
3 apples - removed skin & core and thinly sliced
2 eggs
30g white caster sugar
20g light brown sugar
25-30gg melted salted butter
1 tsp vanilla essence
A pinch of salt(optional)
100mil fresh milk
1/4 tsp cinnamon powder
80g plain flour
A handful of sliced almond (optional)

Method:
1. Pre heat oven at 175°C

2. In a large bowl, beat 2 eggs with sugar until sugar and egg incorporated.

3. Add melted butter and stir well. Add milk, vanilla and salt,  stir them to combine.

4. Sift flour and cinnamon powder together into the egg mixture and continue to stir to combine.

5. Remove apples  skin and core, then slice them thinly and add into the egg flour mixture. Stir them gently with a rubber spatula until every pieces of apple is coated with egg flour mixture. 

6. Pour all the mixture into a 18x8x8 baking pan pre laid with parchment paper. Sprinkle some sliced almond. Bake in preheated oven 175°C for 50min to an hour. Until the center is firmed and surface is golden brown. 

7. Let it cool a little in wire rack and serve while it is warm. You may dust some icing sugar if desire. Or after the cake is completely cooled, leave it in the fridge for 3-4hours and serve it cold dust with icing sugar. 

Enjoy!







Tuesday, 25 April 2017

Red Beans Paste for Mochi




Was at a shopping mall in the east last weekend. Noticed there was this Japan festival at the shopping mall. Daughter was happy when she saw the mochi stall. However, when she saw the price for one small mochi cost $3/pc, she changed her mind. No matter how I tried to encourage her to buy and eat, she  refused. She said it was too over priced and refused to buy. 

This inspired me to homemade mochi with homemade red beans paste. Sunday came home took out the packet of red beans, rinse and soak the beans. Left it in the fridge and forgotten about it. 

First thing first, I went into Google and search for mochi. Found this blog "justoneCookbook". Follow the instruction how the author cooked the red beans paste. I had done it other way last year when I bake for traditional mooncake. However, I forget to write down the process. Today, to prevent I forget again, I wrote it right away.๐Ÿ˜Š

I have made adjustment to the recipe to suit my taste. Yes, I had reduced the sugar from the original 200g to 100g. Personally, with 50% reduction of sugar, I still find it is very sweet. Next round perhaps to use only 80g of sugar. 

So far, only beans paste. Will do the mochi skin the next few days. Do stay tuned..๐Ÿ˜Š

Here it goes...beans paste ..

Ingredients :
1cup red bean(bigger one) , approx. 200g
Water
1/2 cup sugar (approx. 100g)
A pinch of salt

Method:
1. Wash red bean. Soak red in water overnight or approx. 8-12hours. I soaked mine more than 24hours in fridge as i forgotten about it.

2. Pour away the water that use for soaking bean. Put bean a pot or sauce pan. Put water till it is 2inc above the bean. Cook the bean on high heat.

3. Once it is boiling, turn off the fire. Cover the pot with lid. And let it stand for 5min (I let stand 10min)

4. Pour away the water. Fill with fresh water till it is 2inch above beans. Turn on fire on high heat and cook until bean is soft. That is when the bean is press, it is easily mashed. Note: Continue to add more water if it dry up.  The whole process take about 1.5hours.

5. Once bean is soft, turn up the heat and add sugar in 2 or 3 batches. Then add salt. Continue to cook until it is dry and when you draw a line on the beans,  you could see the bottom of the pot. Turn off fire. Cover with lid. The beans will thicken once it is cool.



 Once it is cooled, refridge if you are not using it immediately. Beans paste can be kept in freezer for a month or chiller for a week. 

Friday, 7 April 2017

Pancakes (Non Dairy and Soy Base)




8Apr2017

This morning, I made some changes in my homemade pancakes recipes. Few weeks ago, I used coconut milk to make buttermilk. Today I tried soya milk added with one big tablespoon of lemon juice. Notice soya milk curd very fast. The result of the pancakes is very soft. There are many bubbles holes in the pancakes. Therefore very soft and fluffy.  So I guess this is why daughter asked "mum, it is so nice, what did you add inside, taste so good!" 


Ingredients (yields 8pcs of 12-15cm pancakes)
1.5 cup self raising flour
1 cup of soya milk(i used soy powder added with water)
1 tbsp lemon juice
2 eggs
4 tbsp caster sugar
1/2 tsp homemade coconut condensed milk(optional)
1 tsp vanilla essence(optional)

Method
Home substitution for buttermilk:
Add lemon juice into soy milk and let it stand for about 5-10min. Soy milk curd very fast. Within about few min you could see the milk thickened. You may use white vinegar or apple cider vinegar instead of lemon


Sift flour in a large bowl. Set aside.

In another bowl, whisk eggs and sugar together for few minutes. Add the above soy milk lemon mixture. Whisk them together. Then gradually whisk the egg mixture  into the flour. Whisk until it become a smooth batter. Tranfer batter to large jug.


Heat up a non-stick frying pan. Highly recommended non-stick pan.

Pour about 1/4 cup of batter into frying pan. Cook pancake until you see bubbles appear on surface and almost dry. Turn the pancake with a spatula to lightly brown other side. Cover pancakes on plate with foil to keep them warm. Continue to make more pancakes with remaining batter.



Serve pancakes topped with your desired jam and butter or margarin.


P.S.  If you are using a normal frying pan, oil the frying pan with 1 tbsp of oil. Then use a kitchen paper towel to wipe away excess oil. Note: the first piece using normal frying pan will not look so desirable. But subsequent one will be perfect.

Note: If you do not have a metric measuring cup at home, you may use any kind of cup for drinking your water or coffee etc. Just make sure you use the same cup to measure all the ingredients.

You may like the following pancakes :
1. Homemade-pancake (Dairy) for those who want to use dairy cow milk.

2. rice-omelette-pancake

3. kimchi-pancake

Do drop me a note if you have tried this recipe and like it. ๐Ÿ˜Š

Happy cooking๐Ÿ˜Š




Saturday, 18 March 2017

Non Dairy Fluffy Pancakes







Daughter wanted to skip dairy products as she thinks dairy cause the outbreak. And I am craving for pancakes. To have pancake and at the same time daughter no need to worry about the pimple, I have to replace the dairy milk with something non-dairy. 

This morning, I changed the existing homemade-pancake  recipe a little. Instead of using homemade buttermilk, I replaced it with homemade "non dairy buttermilk".

I find the results of non dairy pancakes looks no different from dairy and most important is it taste good. It is fluffy and soft. Daughter exclaimed "taste very nice, mummy!". With her encouraging words, you just find making changes to recipe and keep improving is worth it. ๐Ÿ˜Š

Ingredients (yields 8pcs of 12-15cm pancakes)
1.5 cup self raising flour
1 cup of coconut milk(carton type)
1 tbsp lemon juice
2 eggs
4 tbsp caster sugar

Method
Add lemon juice into coconut milk and let it stand for about 10min. This is to make buttermilk at home. You can substitute lemon juice with white vinegar. 

Sift flour in a large bowl. Set aside.

In another bowl, whisk eggs and sugar together for few minutes. Add the above coconut milk lemon mixture. Whisk them together. Then gradually whisk the egg mixture  into the flour. Whisk until it become a smooth batter. Tranfer batter to large jug.





Heat up a non-stick frying pan. Highly recommended non-stick pan.

Pour about 1/4 cup of batter into frying pan. Cook pancake until you see bubbles appear on surface and almost dry. Turn the pancake with a spatula to lightly brown other side. Cover pancakes on plate with foil to keep them warm. Continue to make more pancakes with remaining batter.





Serve pancakes topped with your desired jam and butter or margarine
P.S.  If you are using a normal frying pan, oil the frying pan with 1 tbsp of oil. Then use a kitchen paper towel to wipe away excess oil. Note: the first piece using normal frying pan will not look so desirable. But subsequent one will be perfect.

Note: If you do not have a metric measuring cup at home, you may use any kind of cup for drinking your water or coffee etc. Just make sure you use the same cup to measure all the ingredients.

Tuesday, 28 February 2017

Rice "Pizza"






1st Mar 2017

I used to make this for lunch few years ago. Was browsing you tube cooking channel and happened to see this chef using rice cake(he used Japanese rice cake) to make pizza. Back then I was "inspired" to make gluten meal for a family member who has to off gluten for short period of time. While searching what to cook, I saw this  video. Anyway, I did not managed to cook for him as he has resumed to gluten meal. Haha. However, I cooked that for myself instead. Because I was curious how it taste? 

I tried cooking  with china made dried rice cake. I have also tried homemade that using glutinous rice flour add with water and made into a dough. And also tried with Korean rice cake. Didn't try Japanese rice cake as it is very costly.  

Of all that I had tried, the Korean rice cake texture is the best in my opinion. I like chewy texture. China made rice cake is not too bad, the only thing is need to soak in water for few hours before use. Otherwise it will be too hard to even bite. Homemade is good but I couldn't achieve the chewy texture like the korean rice cake. One good thing if use glutinous rice flour, you can have it anytime. The frozen korean rice cake which I bought here has only few months shelf life. Usually I do not stock them up. I will only buy when I need it. Whereas, I always have glutinous flour in my kitchen๐Ÿ˜Š

As usual, I do not follow through a recipe. I did quite a fair bit of changes in term of method and ingredients. 

Ingredients:
1 cup or a small bowl of frozen korean rice cake
1/4 cup cooked meat. Your choice of meat. I use leftover matmite pork
3-4 pork meat balls (optional)
2 tablespoon tomatoes paste (ready sauce for spaghetti)
2 tablespoon mozzeralla cheese


Method:
1.Wash some of ready korean rice cake.
2.Put them into a bowl or plate which can withstand oven temperature 250°c
3. Add  cooked meat. 
4. Spread 1-2 tablespoon tomatoes paste. Those paste for pizza or spaghetti.
5. Sprinkle about 1-2 tablespoon mozzeralla cheese. 
6. Put into oven toaster(if u have) or traditional oven(preheat 200°c) and bake for about 10min or when the cheese turn light brown. 


Serve hot. 



Friday, 17 February 2017

Non Bake and Non Dairy Cheesecake






Can't take dairy product  but craving for cheesecake?

Last year my teenage daughter made me non bake carrot cake topped with "creamy cheese" for my birthday. I was surprised and amazed by the taste of the "cheese" that she put on top of the cake though she told me it was non dairy - meaning not cheese and nothing to do with animal fat.

Daughter read alot on non dairy food as she wants to avoid dairy products due acne issue. She trys to avoid  food that are dairy though she love ice cream and pastry and cake and cookies and pizza which are dairy. And usually i will only bake dairy cakes and cookies.

Few days ago, she said "I am craving for cheesecake" .  For her sake, I went into google and search for non dairy cheese cake recipes. Read quite a few recipe online  how others make non dairy cheesecake. I have adopted partial recipe for cheese cake filling from blog.fablunch.com. Did not follow through the entire recipe. In facts, made quite a fair bit of changes in my ingredients for fillings.  For crust, I did the dairy cheesecake way which I usually will do. But change the ingredients by replacing melted butter with coconut oil.

The "cheesecake" taste so like real cheesecake that I forgotten that it was not make of cheese. ๐Ÿ˜

One important note is this "cheesecake" MUST put in chiller overnight to achieve the texture of a cheesecake. Try! You will love it.  This is a "cheesecake" that I will make often from now moving forwards. I would say this is probably healthier choice.. but in all things.. eat all food in moderation and exercise regularly to maintain healthy body and lifestyle.

This is the recipe and how I made them :


Crust Ingredients:
5-6 pieces digestive buscuits pound into powder
4-5 tablespoon coconut oil

Filling ingredients
1 cup raw cashew nuts( soak 3-4 hours)
1/4 cup coconut oil
1/4 cup maple syrup (to reduce to about 4  tablespoon)
1/4 cup water (cold or room temperature boiled water)
2 tbsp of lemon juice(approx 1/2 big lemon)
1 tsp vanilla extract/essence
A pinch of salt

4 strawberries for topping purpose.

Method:
1. Place digestive biscuits into a plastic bag and use a rolling pin to crash and pound the biscuits into powder. You may use food process if you have.

2. Add coconut oil into powder biscuits and mix them well. Prepare 4 small cleaned glass bottles. Spoon 2-3 tablespoon of crust mixture into each bottle. Number of scoop depend on the size of bottle. Press the mixture to the base of bottle. Then, leave the bottles with the crust in refrigerator for about an hour to be harden.


3. Pour away the water use for soaking cashew nuts. Rinse the nuts. Place nuts and all the fillings ingredients into blender. Blend until you see a creamy texture. If the texture is too thick and difficult to blend, add additional water one spoon at time. DO NOT over add water. Please make sure the water is boiled and left to cool before use.

You may adjust the sweetness according to your desire taste by adding additional or reduce  maple syrup during blending process.

4. Once the fillings ingredients is done. Bring out the 4 bottles with crust from fridge. Scoop the  3-4 tablespoons of creamy fillings into each bottle. Again, number of scoop depend on your size of bottle. Top with strawberries or other berties.


5. Leave in refrigerator over night. Serve.



Enjoy. Share with me your results if you like this recipe.