Thursday 28 August 2014

Homemade Chicken Patties Sandwich

My mun-in-law used to make chicken or beef patties when she lived with us. Now that she is unable to come and stay with us, I have to make it myself whenever I miss this dish. Thank God that she is very generous, always impart her knowledge without reservation.

This morning my daughter asked me "Mummy, is this chicken patties made  by you?" I answered "yes. why?" She said "it tastes yummy!" Nothing can beat loved ones enjoying the food that you prepared for them.
Just a short conversation like this gave me great encouragement and wanted to do more yummy food for my loved ones.

This is the simple and yummy homemade chicken patties.

200gm minced chicken meat
1 tablespoon of light sauce
1 slice of bread
1 tsp of potato flour
A dash of ground pepper
A dash of ground ginger powder
1 tsp  sunflower oil (for cooking)
Some water (for soaking bread)
Soak the slice of bread in the water for a few seconds.  Purpose is to wet the bread.
Gentle squeeze out some excess water.  Rub the soft bread into paste. Set aside.
Place minced meat in a large bowl. Add bread paste and light sauce (you can replaced with sea salt),flour , pepper and ginger powder. Mix them well.
With gloved hands, divide the meat mixture into 4 portions. Roll each of them into a ball and then flatten it into a patty.
Heat up a flat non-stick frying pan. Pour about 1 tsp of oil into the frying pan. With a kitchen paper towel or tissue oiled the frying pan. Place the chicken patties into the pan. Pan fry one side for about 2-3 min or until light brown on medium fire. Turn the side and pan fry until light brown.
Toast 2 slices of bread, spread with magarine or butter. Place the cooked patties on one bread with lettuces and sliced cucumber and sliced tomato. Top with another bread.

Thursday 21 August 2014

Snow Skin Mooncake (Instant method)

90 gm. Fried/Cooked Glutinous Rice Flour (Kao Fen/Kou Fien 糕粉)
10 gm. Wheat Starch (Steam for 2min)
30 gm. Shortening
40 gm. Icing sugar
200 gm. Ice-cream soda or 7-up *(see note 1)
1/2 tsp Banana essence(Original recipe called for pandan essence)
1 tablespoon milk(Not in original recipe)

500 gm. lotus paste
30 gm. melon seeds
(1) Sift the glutinous rice flour/kou fien and wheat starch into a big bowl.
(2) Add icing sugar and shortening into flour and rub with  your finger till it look like bread crumb.
(3) Add banana essence and milk into soft drink.
(4)Pour in ice-cream soda(soft drink) into the flour mixture and mix into  a soft dough. Cover it with cling wrap and place in the fridge for 15min(optional)
(5) Divide the dough. Use a weighing machine and weigh 25g each. Apro 12 portions
(6) Divide the lotus paste fillings into 12 portions of 47g.(I am using a 73g mold)
(7) Flatten each dough and wrap with lotus paste filling. Press into a mooncake mould then press it out/ knock out depend on the kind of mould you use.
(8) Keep in airtight container. Chill before serving.

Note : best to consume snow skin mooncake within 3-4 days
Recipe of dough adapted from Aunty Yochana rainbow snow skin mooncake
Filling bought from Phoon Huat

If you prefer to homemade the lotus paste, you may check this link from

Note 1 : You can replace the frizzy drink with syrup water. That is, 80-100g sugar melt in 180-200g of water by boiling. Leave to cool. Keep in fridge to make cold syrup. However, omit the 40g icing sugar if you are using syrup water.

Homemade Chocolate

This chocolate is my family favourite now. It is economical, easy to make and most important taste very good. It taste like Royce chocolate. After you have tasted this, you wwould prefer homemade over other chocolate.
400g chocolate chip(56.6% cocao content from Phoon Huat)
200ml Whipping Cream
Heat whipping cream in a saucepan. When it starts to bubble, turn off the heat. You just want to warm the cream not boil it. Add chocolate chips into the whipping cream. Stir to melt the chocolate and incorporate it into the cream. When all the chocolate has melted in the cream, it will resemble a thick chocolate ganache. Prepare a tray with chocolate small cups in it. Pour the chocolate into the cups. Let it firm up in the fridge min 4hours or overnight. Serve.

Butter Shortbread

My princess loves to eat shortbread. To cheer her up and also to give her  support and eencouragement for her prelim exam. I baked this shortbread. I have tried several different recipe from others' blog . JoyofBaking and Guai Shu Shu recipe are simple and easy to remember. Both using 3:2:1 ratio.One is weighing and the other is using cup. For this that I have baked, I have adopted the Guai Shu Shu's ingredients and incorporated with my own method.

100g icing sugar
200g soft salted butter
300g plain flour/all purpose flour
1tsp vanilla essence

Preheat traditional oven to 180 degrees C with the rack in the middle of the oven. Line two baking sheets with parchment paper.

1.In the large bowl, combine flour , sift icing sugar , soft butter and vanilla. Mix everything together into a soft dough.
2.On a lightly floured surface or on a greaseproof paper, roll out the dough into a 1/4 inch thick. Cut into desire shapes using a lightly floured cookies cutter or a knife.  Place on the prepared baking sheets . Bake for 15-18 minutes, or until cookies are very lightly browned. Cool on a wire rack.

Note dated 23/9/2014: preheat fan oven 170°C, bake 10-12min

Dated 22/Dec/2014 :
Melt In Mouth Butter Shortbread
1/2 cup icing sugar
250g soft salted butter
2.5 cup plain flour/all purpose flour
1/3 cup rice flour
2tsp vanilla essence

Method: refer to above. Baked in pre-heated fan oven  170°C for 10-15min or until slight brown