Creamy Egg Pie
Cornbread Muffin
Ingredients:
1 cup cornmeal
1 cup all purpose flour
1/3 cup white sugar
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
Method:
1. Preheat oven to 400 F. Grease muffin pan.
2. In a large bowl, mix corn meal, flour, sugar, baking powder, and salt. Add egg, oil and milk. Stir gently to combine. Spoon batter into prepared muffin cups.
3. bake for 15 minutes or until a toothpick inserted in a muffin comes out clean.
Happy Baking :)
Empanada
This pastry is from all over the world. Enjoy :)
Ingredients:
4 1/2 cups all purpose flour, Pillsbury
1 1/2 tsp salt
1/2 cup shortening
1 1/4 cups water
2 tbsp olive oil
1 small onion, chopped
1 1/2 lbs ground beef
1 pinch salt
2 tbsp paprika
1 tbsp cumin
1/2 tsp ground black pepper
1/2 cup raisins
1 tbsp vinegar
2 hard-cooked eggs, peeled and chopped
1 qrt oil for frying
Method:
1. In a medium bowl, stir the flour and salt together. Cut in shortening using a pastry blender or pinching into small pieces using your fingers until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time until the mixture forms a ball. Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for an hour.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook for a few seconds. Crumble in the beef; season with salt, paprika, cumin and black pepper. Cook and stir frequently until beef is browned. Drain excess grease and stir in the raisins and vinegar. Refrigerate to chill then add the hard boiled eggs.
3. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of he meat mixture on the center. Fold into half-moon shapes. Seal edges by pressing with your fingers.
4. Heat oil in a deep fryer. Place one or two pies into the fryer at a time. Cook for 5 minutes, turninge once to brown on both sides.
5. Drain on paper towers. Serve hot.
Happy Cooking :)
Nachos Cravings
Nothing really special; just craving for my old-time nachos so I whisk up some stuff from my kitchen and here you go... a delicious nachos snack.
Ingredients:
10 ounce can of diced tomatoes & green chilies
16 ounce can of refried beans
6 ounce bag tortilla chips
1 cup shredded cooked rotisserie chicken (leftover from my dinner)
1 cup shredded cheddar cheese
1/4 cup sliced green onions
2 1/4 ounce can sliced ripe olives, drained
sour cream
Method:
1. Preheat oven to 400 degree F. Drain the liquid from the can of diced tomatoes and green chilies; reserve the liquid.
2. Reserve 1/2 cup of drained tomatoes. Blend the remaining drained tomatoes and the reserved liquid with beans in a medium bowl.
3. Arrange the chips in a large shallow baking dish. Top with the bean-tomato mixture and chicken. Sprinkle with cheese.
4. Bake 5 minutes or until cheese melts. Top with the reserved tomatoes, green onions, and olives. Garnish with sour cream.
Happy snacking :)
Almond Bread
Ingredients:
4 cups of all-purpose flour (Pillsbury)
1 package active dry yeast
1 cup milk (Carnation)
1/3 cup butter (Anchor)
1/2 tsp salt
2 eggs
1/2 cup sifted powdered sugar
1/2 tsp vanilla
2 tsp milk
1/4 cup sliced toasted almonds
For the Almond Filling
1/3 cup granulated sugar
2 tbps butter
1/2 cup ground almonds
Method:
1. In a large mixing bowl, combine 2 cups of flour and yeast. In a small saucepan, heat and stir milk, sugar, butter and salt until warm or until butter melts. Add to dry mixture in mixing bowl. Then add the eggs and beat with electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the remaining flour.
2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. place the dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size.
3. Punch dough down. Turn dough onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a large baking sheet.
4. Roll dough to a 18x12 in rectangle. Sprinkle with almond filling (In a mixing bowl, beat sugar and butter with an electric mixer on medium speed until well combined. Stir in ground almonds). Roll up, jelly-roll style, starting from a long side. Seal seam; place seam down on prepared baking sheet. Shape into a ring; press ends together to seal. Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to the center. Gently turn each section slightly to a side. Cover and let rise in a warm place until double in size.
5. Bake in 350 degree F for 20 minutes or until bread sounds hollow when lightly tapped. Transfer to a wire rack and let cool.
6. Drizzle icing (In a small bowl combine the powdered sugar, vanilla and 2 teaspoons milk to make of drizzling consistency) over bread. Top with sliced almonds.
Happy baking :)
Cinnamon Raisin Bread
2. In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. Mix on medium-low speed for 10 minutes.
3. Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer.
4. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
5. Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into the desired shape and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
6. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
7. Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
Happy Baking :)
Banana Oat Muffin
Ingredients:
1 1/2 cups unbleached all-purpose flour
1. Combine flour, oats, sugar, baking powder, soda, and salt.
2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Happy Baking :)
Curry Bread
Cheesy Garlic Butter Bread
Mango Cream Cupcake
Ingredients:
1 1/2 cups all purpose flour
1 1/2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (Anchor), room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk, room temperature
2 cups diced ripe mangoes
powdered sugar
Method:
1. Preheat oven to 350F. Line standard or mini muffin tins with paper liners. Whisk together both flours, baking powder and salt.
2. With an electric mixer on medium high speed, cream butter and sugar until pale and fluffy. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combines after each. Beat in vanilla. Fold in diced mangoes.
4. Divide batter evenly among lined cups, filling each, three quarters full. Bake rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 minutes for mini.
5. Transfer tin to wire rack to cool completely before removing cupcakes. Sprinkle top with powdered sugar.
6. Serve with your favorite summer drink (watermelon juice is a good combination). Goes well with your favorite tea too.
Happy Baking :)
Buttery Croissant
Today is another bread day.
Method:
1. In a large bowl, dissolve yeast in warm water. Let it stand until creamy (about 10 minutes). Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
2. In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled (4 hours).
3. Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
4. Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
5. Cover and let rise at room temperature until almost doubled in size (about 2 hours).
6. Preheat oven to 325 degrees F.
7. Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.
Happy Baking :)
Wiener Bread
Here's something to share with your family when you visit them on a Sunday afternoon :).
Ingredients:
400 g bread flour (Pillsbury)
100 g plain Flour (Pillsbury)
1 tbsp instant yeast
100g granulated sugar
1 tsp salt
220 ml warm water (110 degrees F)
75 g soften butter (Anchor)
8 wieners
egg wash (1 beaten egg + 1 tbsp water)
Method:
1. Preheat oven 350 degrees F.
2. Mix bread flour, plain four, yeast, sugar, salt in the mixer bowl. Slowly pour in water.
3. Knead the dough till gluten is formed.
4. Add butter and knead till dough is smooth & elastic. Leave aside to prove till double in bulk.
5. After proof or bread has risen, weigh and slice dough in equal weight (50g each/ping-pong ball size), and shape it round. Leave aside to rest for 15 minutes.
6. Roll the dough into individual long rod shapes, and allow to rest for 5 minutes to relax the gluten. 7. Roll out each log again and gently stretch them into thinner, longer logs. They'll need to be long enough to wrap around your sausage, so make them a bit more than double the length of the wiener or sausage.
8. Wrap the log around the sausage and leave both ends on the bottom. That way, you can easily form a better seal by pressing the dough-wrapped sausage down on the ends. Put the shaped buns on a greased baking sheet.
9. Wrap dough over the each sausage, and place them on baking tray. Cover tray with plastic wrap or a damp cloth.
10. Leave for final proof till double in size (about 30 minutes). When they start to look puffy, brush them lightly with the egg wash.
11. Bake buns for about 20 minutes. Bake on the middle rack of a preheated 400F oven for 8 minutes, and then 350F for 5 minutes, or until they're golden brown.
Happy Baking :)
Cheese Rice Cake
It's been a while since I blogged about my kitchen. This does not mean that I wasn't cooking or eating :). It's just that I didn't feel that my taste for food at those particular times was worth blogging about. Today, as a comeback, I made something very easy yet very tasty.
It's actually an Oriental dish shared by dear friends from the other side of the world.
Ingredients:
5 cups of all-purpose flour (White Lily)
2. Add the melted butter and water. Mix thoroughly until smooth.
3. Pour into greased muffin cups or individual molds filling each about three-quarters full.
4. Top each with the sliced cheese.
5. Place all the cups or mold, or as many that will fit, in a steamer.
6. Steam for about 10 minutes.
Serve warm. Great with hot choco.
Happy Steaming :)
Homemade Pizza
Pizza is one of the foods that you can go as imaginative as you can. You can top it with anything your heart desires and will never go wrong in satisfying your palate. I chose the toppings as seen in my photo just because I have them.
Ingredients:
For the Dough -
Salted Egg Bun
Ingredients:
Filling:
3 salted duck eggs, fully cooked and shelled. Use egg yolks only
60 g unsalted butter, softened
50 g icing sugar
30 g custard powder
45 g dry milk powder
50 g cornflour
30 ml coconut milk
Dough:
280 g flour, preferably with 7-9% protein content
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp active dry yeast
15 g sugar
1 tbsp. canola oil
125-140 ml water
Method:
For best results, you need to make the filling one day ahead.
1. With a fork, mash the salted duck egg yolks into fine crumbs. With a wooden spoon or an electric mixer, beat the butter and icing sugar in medium speed until combined. Reduce mixing speed then add the remaining ingredients and mix well till fully combined.
2. Refrigerate the filling until cold and firm. Use a cookie scoop to scoop out and divide the filling into 12 portions. Put these on a plate or container lined up with cling wrap for easy removal. Freeze overnight.
For the Dough
1. In a large bowl, combine the sugar, salt, oil, water, flour and yeast. Knead to form a smooth dough. This will take you about 20 minutes of kneading. Let it rise for 1 hour.
2. Divide the dough into 12 portions. Meanwhile, set water to boil in a steamer.
3. Flatten the dough pieces with your hands. Place the frozen filling in the center. Pinch up the sides of the dough to completely enclose the filling.
4. Place the dough on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the dough in warm mist for 10-15 minutes.
5. Steam the dough from 8 to 15 minutes.
Happy Steaming :)
Fried Empanada
Ingredients:
4 1/2 cups all-purpose flour
Method:
1. In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
3. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
4. Heat oil in a deep-fryer to 365 degrees F. Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.
Happy Cooking :)
Friendly Mooncake
Since Chinese New Year is almost here, I decided to make Mooncakes using the recipe my very good Singaporean friend taught me.
Ingredients:
plain flour for dusting work surface, rolling pin, hands and dough
egg wash; lightly beat 1 egg in a bowl with 1 tbsp water
A. For Mooncake Filling
420 grams ready-made mooncake filling paste (I used lotus paste)
melon seeds (about 1-2 tsp per mooncake)
raw salted duck yolk (half egg yolk per mooncake); remove white and rinse the yolk, coat yolks in sesame oil and steam for 5 minute, halved
B. Mooncake Dough
70 grams golden syrup
1/2 tsp alkaline water
25ml (5 tsp) olive oil
1/2 tsp vanilla extract
100 grams plain flour, sifted
Method:
A. For the Mooncake Filling
1. Divide the filling paste into 35 grams pieces. Add 1 to 2 tsp of melon seeds to each serving of filling paste. Shape each dough into a ball. Weigh halved egg yolk and lotus paste to form 35 grams. Wrap lotus paste around the yolk and shape into a ball.
2. Depending on the number of 15 grams dough you have, make the same number of filling balls accordingly.
B. For the Mooncake Dough
1. In a large bowl, add golden syrup, alkaline water, olive oil and vanilla extract. Stir with a spatula until well combined.
Lazy Macaroons
Feeling lazy today so I am making something very easy to do. Easy and sweet with my lazy macaroons :)
Cookies Galore
We all know that nuts go well with chocolates. But macademia nuts, sunflower seeds and chocolate cookies are indescribably delicious! The abundance of macademia nuts and sunflower seeds make the chocolate even tastier. I call this snack treat, Cookies Galore. Enjoy :)
Ingredients:
2 1/2 cups almond flour
2 tablespoons coconut flour
2/3 cups unsweetened shredded coconut
1 teaspoon baking soda
1/2 cup coconut oil (melted)
1/4 cup RAW honey (melted)
3 whisked eggs (include yolks)
1 tablespoon vanilla extract
2/3 cup roasted macadamia nuts
1/4 cup sunflower seeds
2/3 cup chocolate chips
1/4 teaspoon sea salt
Method:
1. Preheat oven to 350 degrees.
2. Cover baking sheets with aluminum foil and set aside.
3. Mix dry ingredients together (almond flour, coconut flour, shredded coconut, baking soda, sea salt)
4. Mix wet ingredients together (coconut oil, honey, eggs, vanilla extract)
5. Pour wet ingredients into your dry ingredients and mix well.
6. Fold in macadamia nuts, sunflower seeds and chocolate chips to mixture.
7. Grab 2 tablespoons worth of mixture and turn mixture into a ball. Place on baking sheet and flatten the ball mixture with your hand (to create a cookie shape).
8. Once mixture is all gone and cookies are ready to be baked, place baking sheets in the oven for about 18-20 minutes. Check at around minute 16 to make sure bottom of cookies are not burning.
Happy Baking :)
Chewy Chocolaty Fudge Brownies
Ingredients:
115g salted butter
228g coarsely chopped quality semi-sweet chocolate
150g granulated sugar
50g light brown sugar
3 large eggs
1 teaspoon vanilla extract
80g all-purpose flour
11g unsweetened cocoa powder
1/4 teaspoon salt
180g semi-sweet chocolate chips
Milk Chocolate Frosting:
210g confectioners' sugar
22g unsweetened cocoa powder
115g unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half
1 teaspoon vanilla extract
salt, to taste
Method:
1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly for about 5 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
4. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares.
6. For the frosting, sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (about 2 minutes). Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Frost the brownies either before or after cutting into squares.
Happy Baking :)
Vegetable Salad Brioche
Brioche is most often eaten as is. I am adding a twist by topping it with vegetable salad.
Ingredients:
2 cups all-purpose flour, plus extra for dusting
2 tablespoons sugar
1/8 teaspoon salt
1/3 cup milk, lukewarm
1 tablespoon instant dry yeast
2 eggs, room temperature
6 TBS unsalted butter, room temperature
1 egg, lightly beaten with 2 teaspoons water
4 medium sized carrots cut in cubes
1 can of corn kernels
a pack of raisins
1 clove of garlic
1 small onion sliced in small pieces
1 tablespoon of vegetable oil
Method:
1. In a stand-mixer with a dough-hook attachment, mix together flour, sugar and salt on low speed.
2. In a small bowl, combine milk and yeast, set aside.
3. Add eggs to flour mixture, and mix for 2 minutes.
4. Pour milk and yeast into flour mixture. Raise mixer speed to medium and mix for 3-4 minutes, or until the dough forms a smooth ball.
5. Add the butter to the dough. Lower the mixer speed to low, and let dough mix for 2-3 minutes or until it comes together and the sides of the bowl are clean. If the dough is too loose, add extra flour 1 teaspoon at a time until desired consistency is reached.
6. Remove the dough from the mixer and shape into a ball. Place in a bowl that has been lightly dusted with flour.
7. Let the dough rise at room temperature or in a warm place for 20 to 45 minutes, or until the dough has doubled in size.
8. Punch the ball of dough after it has risen, and let it deflate.
9. Remove the dough from the bowl, and shape into a log. Cut into 6 even pieces.
10. Shape each piece into a ball, and place into clay pot or desired baking dish.
11. Let the dough rise at room temperature or in a warm spot for 30 minutes, or until it doubles in size a second time.
12. Preheat the oven to 375°F.
13. Very delicately brush the egg wash onto the top of each brioche roll and bake for 15minutes.
14. Saute onion and garlic. Add the carrots, stir and cook for 5 minutes. Add the corn kernels and raisins.
15. Add this mixture on top of the brioche. Bake for another 10 minutes or until golden brown.
Happy baking :)
Soft Bread with Chicken Curry
I just can't have enough of soft bread, so I am doing another one today, this time with chicken curry filling.
Ingredients:
300g of bread flour
5g of instant dried yeast
10g of sugar
6 g of salt
30g of unsalted butter at room temperature
1 egg
230 g of whole milk
200 g of boneless chicken, boiled and shredded
4 big onions, finely chopped
ginger
1 tbsp. of garlic paste
1/2 tbsp. of chili powder
1/2 tbsp. coriander powder
3 tbsp. of cooking oil
salt to taste
Method:
1. Follow the steps below until step 9. For the chicken curry filling, do the following steps.
2. Heat oil, add the ginger garlic paste and saute till it gives out a nice aroma.
3. Add the onions. Saute them till soft and transparent.
4. Reduce the heat and add the powders and mix well for 2 mins.
5. Add the shredded chicken and mix well.
6. Take it off the fire and let it cool before using it to fill the dough.
Happy Baking :)
Soft Bread with Sausage or Ham & Cheese
Either for snack or breakfast, these soft breads filled with either sausage or ham and cheese will definitely make your day :)
Ingredients:
300g of bread flour
5g of instant dried yeast
10g of sugar
6 g of salt
30g of unsalted butter at room temperature
1 egg
230 g of whole milk
sausages
ham
cheese
1 egg white+ 2 teaspoons of water for egg wash
Pansit Palabok
Pansit Palabok is a Filipino Dish. Filipinos are fond of eating; they eat more than 3 meals a day. I was having second thoughts of putting this recipe in the snack category because Filipinos will have Pansit Palabok for their main meals too. Anyway, I think it will best be described as a snack food.
So, here it goes....
Ingredients:
2. Cook the sauce by heating a saucepan. Pour-in the cooking oil. When the oil is hot enough, put-in the ground pork and cook for 5 to 7 minutes.
3. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil.
4. Add the shrimp cube; stir and simmer for 3 minutes. Add the flour gradually while stirring. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
5. Boil enough water in a pot. Place the soaked noodles in a metal strainer; submerge the strainer in the boiling water for a minute or until the noodles are cooked.
6. Remove the strainer from the pot and drain the liquid from the noodles.
7. Place the noodles in the serving plate.
8. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
9. Serve with a slice of lemon or calamansi.
Happy Cooking :)
Chicken Curry Puff
Hey there, I'm back! It's been a week since I did my own cooking; was content ordering food or eating at friends' place. Well, today I will bake something for myself ;)
Ingredients:
1 tablespoon of vegetable oil
1/2 teaspoon of ground coriander
1/2 teaspoon of round turmeric
1/2 teaspoon of ground cumin
2 teaspoons of curry powder
1/2 cup of coconut milk
2 red onions, chopped
1 stalk of lemon grass, thinly sliced
1 red chili pepper, roughly chopped
1 large russet potato, diced
3/4 pound of skinless boneless chicken breast, cut in bite-sized pieces
1 teaspoon salt
1 package frozen puff pastry, thawed
Method:1. Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant.
2. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender.
3. Stir in potato and continue cooking for 12 minutes.
4. Add in the chicken; season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
5. Preheat an oven to 375 degrees F. Line 2 baking sheets with parchment paper.
6. Unfold puff pastry and cut each sheet into 9 squares.
7. Place heaping spoonfuls of the filling in the center of each square. Wrap to form either a rectangle or triangle shaped pastry. Place each pastry on the baking sheet, about 1 inch apart.
8. Bake in the preheated oven for 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack.
9. Best served warm.
Happy baking :)
Heaven Chocolate Chip Cookies
My kids named this snack Heaven Chocolate Chip Cookies. They say that whenever I bake these goodies, the mere smell takes them to heaven. For me, just seeing their eyes glow and seeing their expressive satisfaction brings me to cloud 9 heaven. Thus, these are really Heaven Chocolate Chip Cookies.
Ingredients:
2 1/4 cups of Pillsbury all-purpose flour
1/2 teaspoon of baking soda
1 cup of melted Anchor butter
1/2 cup of granulated sugar
1 cup of light brown sugar
1 teaspoon of salt
2 teaspoons of pure vanilla extract
2 large eggs
2 cups of Nestle semi-sweet chocolate chips
Method:
1. Preheat oven to 350 degrees. In a small bowl, mix together the flour and baking soda. Set aside.
2. In a bowl of an electric mixer fitted with paddle attachment, mix the butter and sugar. Beat on medium speed until light and fluffy. Reduce speed to low, then add the salt, vanilla and eggs. Beat until well mixed.
3. Add the flour mixture and mix until well combined.
4. Stir in the chocolate chips.
5. Drop tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
6. Bake the cookies for 8 minutes.
7. Remove from the oven and let cool on a baking sheet.
Happy Baking :)
Dad's Pizza
I call this dad's pizza because I made it extremely simple for dads to follow ;) (peace dads) and because it is father's day today. Happy father's day :-)
Ingredients:
1 loaf of tasty bread
200 ml of Del Monte Italian style pizza sauce
pepperoni slices
ham, sliced in cubes
green pepper, sliced in small pieces
1 block of Eden quick melt cheese
Method:
1. Spread Del Monte Italian style pizza sauce on top of each tasty bread.
2. Grate a decent amount of cheese on the tasty bread.
3. Add pepperoni slices, ham and green pepper.
4. Put the tasty bread on your toaster (not the pop-up toaster, of course ;)) for about 5 minutes or until the cheese melts and the tasty bread becomes a little bit brown and crunchy. You can even just toast this using your non-stick pan.
5. Serve hot.
Happy cooking :)
Beef Empanada
This is my first time to make beef empanadas. The shape is not as I wanted it to be but the taste is more than what I expected :)
Ingredients:
For the pastry:
450g plain flour
2 tsp of baking powder
1 tsp salt
60g of butter
60g of vegetable shortening
chilled water, enough to form dough
For the empanada filling:
2 tbsp of olive oil
beef stock cube, crumbled
400g of ground beef
1 onion, finely chopped
1 small green pepper, finely chopped
3 garlic cloves, crushed
3 tbsp red wine
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp chilli powder
12 pimento stuffed green olives, sliced
1 tsp salt
1/2 tsp ground black pepper
1 beaten egg, for brushing pastry
boiled eggs cut in half for additional filling - optional
Method:
Pop-thy-licious
Tasty-e-Healthy Carrots
Ingredients:
10" ready made pie crust
1 3/4 cups fresh milk
4 egg yolks
4 egg whites
1/2 cup sugar
1 1/2 tbsp cornstarch
1 tsp vanilla
Method:
1. Preheat oven to 350 F
2. In a bowl, mix the cornstartch, sugar, and egg yolks. Stir in the milk and vanilla into the mixture.
3. Beat the egg white until soft peak.
4. Add the beaten egg white into the filling mixture.
5. Add the mixture into the prepared crust.
6. Bake for 20 minutes. Bring down temperature to 275 F and bake for another hour until the custard is just set up and the top turns brown. The center should be a little woobly.
7. Remove from the oven to cool.
I like my egg pie served cold so I refrigerate it.
Happy Baking :)
Cornbread Muffin
1 cup cornmeal
1 cup all purpose flour
1/3 cup white sugar
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
Method:
1. Preheat oven to 400 F. Grease muffin pan.
2. In a large bowl, mix corn meal, flour, sugar, baking powder, and salt. Add egg, oil and milk. Stir gently to combine. Spoon batter into prepared muffin cups.
3. bake for 15 minutes or until a toothpick inserted in a muffin comes out clean.
Happy Baking :)
Empanada
This pastry is from all over the world. Enjoy :)
Ingredients:
4 1/2 cups all purpose flour, Pillsbury
1 1/2 tsp salt
1/2 cup shortening
1 1/4 cups water
2 tbsp olive oil
1 small onion, chopped
1 1/2 lbs ground beef
1 pinch salt
2 tbsp paprika
1 tbsp cumin
1/2 tsp ground black pepper
1/2 cup raisins
1 tbsp vinegar
2 hard-cooked eggs, peeled and chopped
1 qrt oil for frying
Method:
1. In a medium bowl, stir the flour and salt together. Cut in shortening using a pastry blender or pinching into small pieces using your fingers until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time until the mixture forms a ball. Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for an hour.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook for a few seconds. Crumble in the beef; season with salt, paprika, cumin and black pepper. Cook and stir frequently until beef is browned. Drain excess grease and stir in the raisins and vinegar. Refrigerate to chill then add the hard boiled eggs.
3. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of he meat mixture on the center. Fold into half-moon shapes. Seal edges by pressing with your fingers.
4. Heat oil in a deep fryer. Place one or two pies into the fryer at a time. Cook for 5 minutes, turninge once to brown on both sides.
5. Drain on paper towers. Serve hot.
Happy Cooking :)
Nachos Cravings
Nothing really special; just craving for my old-time nachos so I whisk up some stuff from my kitchen and here you go... a delicious nachos snack.
Ingredients:
10 ounce can of diced tomatoes & green chilies
16 ounce can of refried beans
6 ounce bag tortilla chips
1 cup shredded cooked rotisserie chicken (leftover from my dinner)
1 cup shredded cheddar cheese
1/4 cup sliced green onions
2 1/4 ounce can sliced ripe olives, drained
sour cream
Method:
1. Preheat oven to 400 degree F. Drain the liquid from the can of diced tomatoes and green chilies; reserve the liquid.
2. Reserve 1/2 cup of drained tomatoes. Blend the remaining drained tomatoes and the reserved liquid with beans in a medium bowl.
3. Arrange the chips in a large shallow baking dish. Top with the bean-tomato mixture and chicken. Sprinkle with cheese.
4. Bake 5 minutes or until cheese melts. Top with the reserved tomatoes, green onions, and olives. Garnish with sour cream.
Happy snacking :)
Almond Bread
Ingredients:
4 cups of all-purpose flour (Pillsbury)
1 package active dry yeast
1 cup milk (Carnation)
1/3 cup butter (Anchor)
1/2 tsp salt
2 eggs
1/2 cup sifted powdered sugar
1/2 tsp vanilla
2 tsp milk
1/4 cup sliced toasted almonds
For the Almond Filling
1/3 cup granulated sugar
2 tbps butter
1/2 cup ground almonds
Method:
1. In a large mixing bowl, combine 2 cups of flour and yeast. In a small saucepan, heat and stir milk, sugar, butter and salt until warm or until butter melts. Add to dry mixture in mixing bowl. Then add the eggs and beat with electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the remaining flour.
2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. place the dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size.
3. Punch dough down. Turn dough onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a large baking sheet.
4. Roll dough to a 18x12 in rectangle. Sprinkle with almond filling (In a mixing bowl, beat sugar and butter with an electric mixer on medium speed until well combined. Stir in ground almonds). Roll up, jelly-roll style, starting from a long side. Seal seam; place seam down on prepared baking sheet. Shape into a ring; press ends together to seal. Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to the center. Gently turn each section slightly to a side. Cover and let rise in a warm place until double in size.
5. Bake in 350 degree F for 20 minutes or until bread sounds hollow when lightly tapped. Transfer to a wire rack and let cool.
6. Drizzle icing (In a small bowl combine the powdered sugar, vanilla and 2 teaspoons milk to make of drizzling consistency) over bread. Top with sliced almonds.
Happy baking :)
Cinnamon Raisin Bread
Ingredients:
2 1/4 cups bread flour
1 cup brown rice flour
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon fine sea salt
1/2 cup warm water (100 to 110 degrees F)
3 teaspoons active dry yeast
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
3 eggs, at room temperature
1 cup chopped walnuts
1 1/4 cups raisins
Butter, for greasing the loaf pan
Flour, for dusting the loaf pan
Method:
1. In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside.2. In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. Mix on medium-low speed for 10 minutes.
3. Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer.
4. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
5. Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into the desired shape and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
6. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
7. Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
Happy Baking :)
Banana Oat Muffin
Ingredients:
1 1/2 cups unbleached all-purpose flour
2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Happy Baking :)
Curry Bread
I have some leftover curry and I thought I would make curry bread, Japanese style :)
Ingredients:
Curry
Grated cheese, optional
Panko style bread crumbs
Olive oil, light variety
plastic wraps
for the dinner roll dough -
160 grams flour
1 teaspoon dry yeast
1.5 tablespoons sugar
20g butter
2/3 teaspoon salt
100mL warm water
1 teaspoon dry yeast
1.5 tablespoons sugar
20g butter
2/3 teaspoon salt
100mL warm water
Method:
1. Mix all dinner roll dough ingredients in a bowl. Once they combine to form a rough ball knead the dough for 10 minutes.
2. Place the dough in a lightly greased bowl and cover lightly with plastic wrap. Allow to rise until it has increased in size 1.5-2X.
3. Remove the dough from the ball and release the gas by lightly folding the dough on itself.
4. Using a knife cut the dough in half and then cut each half in thirds giving you 6 equal pieces.
5. Form the pieces of dough into balls, cover with the plastic wrap. Let it rest for another 10 minutes.
6. Sometimes leftover curry can become watery. To thicken to paste-like consistency, add potato flakes.
7. Roll out each ball of dough into a circle. It's important to roll the dough out so that the center is much thicker than the edges.
1. Mix all dinner roll dough ingredients in a bowl. Once they combine to form a rough ball knead the dough for 10 minutes.
2. Place the dough in a lightly greased bowl and cover lightly with plastic wrap. Allow to rise until it has increased in size 1.5-2X.
3. Remove the dough from the ball and release the gas by lightly folding the dough on itself.
4. Using a knife cut the dough in half and then cut each half in thirds giving you 6 equal pieces.
5. Form the pieces of dough into balls, cover with the plastic wrap. Let it rest for another 10 minutes.
6. Sometimes leftover curry can become watery. To thicken to paste-like consistency, add potato flakes.
7. Roll out each ball of dough into a circle. It's important to roll the dough out so that the center is much thicker than the edges.
8. Place a 1-2 tablespoons of curry in the center of the dough circle. Add grated cheese, if you are a cheese person like me :).
9. Carefully pull up the sides of the dough making sure not to get curry on the edges. Pinch the edges together and make sure there are no gaps and that the dough is evenly distributed.
9. Carefully pull up the sides of the dough making sure not to get curry on the edges. Pinch the edges together and make sure there are no gaps and that the dough is evenly distributed.
10. Dip the top side (the opposite side to the pinched edges) in oil and then into the panko bread crumbs pressing down to help stick crumbs firmly to the top.
11. Place the buns pinched side down on your cookie sheet, cover them with plastic wrap, and let them rise for 20-30 minutes.
12. Put the buns into a preheated 375F oven and bake them for 12-15 minutes. Check if the bread crumbs have browned nicely and the crust is a dark golden color.
11. Place the buns pinched side down on your cookie sheet, cover them with plastic wrap, and let them rise for 20-30 minutes.
12. Put the buns into a preheated 375F oven and bake them for 12-15 minutes. Check if the bread crumbs have browned nicely and the crust is a dark golden color.
13. Pull out but do not serve immediately. Wait for a few minutes to cool them down or in your haste you will be screaming "ouch!" (the filling will be very hot) instead of "yummy curry bread".
Happy baking :)
Cheesy Garlic Butter Bread
Ingredients:
1 crusty loaf
¾ cup shredded Mozzarella cheese
For the Garlic Butter
100g/3.5oz unsalted butter (Anchor), softened
2 garlic cloves, minced
⅜ tsp salt
Method:
1. Preheat the oven to 350F.
2. Melt butter and add garlic butter ingredients.
3. Cut the bread diagonally but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
4. Use your fingers or a knife to pry open; drizzle in a spoonful of butter and cheese.
5. Wrap with foil and bake for 15minutes until the cheese has mostly melted.
6. Unwrap and bake for 5 minutes more to make the bread nice and crusty.
Happy Baking :)
Mango Cream Cupcake
1 1/2 cups all purpose flour
1 1/2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (Anchor), room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk, room temperature
2 cups diced ripe mangoes
powdered sugar
Method:
1. Preheat oven to 350F. Line standard or mini muffin tins with paper liners. Whisk together both flours, baking powder and salt.
2. With an electric mixer on medium high speed, cream butter and sugar until pale and fluffy. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combines after each. Beat in vanilla. Fold in diced mangoes.
4. Divide batter evenly among lined cups, filling each, three quarters full. Bake rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 minutes for mini.
5. Transfer tin to wire rack to cool completely before removing cupcakes. Sprinkle top with powdered sugar.
6. Serve with your favorite summer drink (watermelon juice is a good combination). Goes well with your favorite tea too.
Happy Baking :)
Buttery Croissant
Today is another bread day.
1. In a large bowl, dissolve yeast in warm water. Let it stand until creamy (about 10 minutes). Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
2. In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled (4 hours).
3. Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
4. Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
5. Cover and let rise at room temperature until almost doubled in size (about 2 hours).
6. Preheat oven to 325 degrees F.
7. Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.
Happy Baking :)
Wiener Bread
Ingredients:
400 g bread flour (Pillsbury)
100 g plain Flour (Pillsbury)
1 tbsp instant yeast
100g granulated sugar
1 tsp salt
220 ml warm water (110 degrees F)
75 g soften butter (Anchor)
8 wieners
egg wash (1 beaten egg + 1 tbsp water)
Method:
1. Preheat oven 350 degrees F.
2. Mix bread flour, plain four, yeast, sugar, salt in the mixer bowl. Slowly pour in water.
3. Knead the dough till gluten is formed.
4. Add butter and knead till dough is smooth & elastic. Leave aside to prove till double in bulk.
5. After proof or bread has risen, weigh and slice dough in equal weight (50g each/ping-pong ball size), and shape it round. Leave aside to rest for 15 minutes.
6. Roll the dough into individual long rod shapes, and allow to rest for 5 minutes to relax the gluten. 7. Roll out each log again and gently stretch them into thinner, longer logs. They'll need to be long enough to wrap around your sausage, so make them a bit more than double the length of the wiener or sausage.
8. Wrap the log around the sausage and leave both ends on the bottom. That way, you can easily form a better seal by pressing the dough-wrapped sausage down on the ends. Put the shaped buns on a greased baking sheet.
9. Wrap dough over the each sausage, and place them on baking tray. Cover tray with plastic wrap or a damp cloth.
10. Leave for final proof till double in size (about 30 minutes). When they start to look puffy, brush them lightly with the egg wash.
11. Bake buns for about 20 minutes. Bake on the middle rack of a preheated 400F oven for 8 minutes, and then 350F for 5 minutes, or until they're golden brown.
Happy Baking :)
Cheese Rice Cake
It's been a while since I blogged about my kitchen. This does not mean that I wasn't cooking or eating :). It's just that I didn't feel that my taste for food at those particular times was worth blogging about. Today, as a comeback, I made something very easy yet very tasty.
It's actually an Oriental dish shared by dear friends from the other side of the world.
Ingredients:
5 cups of all-purpose flour (White Lily)
2 cups of sugar
8 tablespoons of baking powder
5 tablespoons of no-fat milk powder (Carnation)
1⁄4 cup of butter, melted (Lurpak)
4 cups of water
cheese, sliced for topping (Kraft)
Method:
1. In a large bowl, sift flour, sugar, baking powder and milk powder together. Stir this mixture well.2. Add the melted butter and water. Mix thoroughly until smooth.
3. Pour into greased muffin cups or individual molds filling each about three-quarters full.
4. Top each with the sliced cheese.
5. Place all the cups or mold, or as many that will fit, in a steamer.
6. Steam for about 10 minutes.
Serve warm. Great with hot choco.
Happy Steaming :)
Homemade Pizza
Pizza is one of the foods that you can go as imaginative as you can. You can top it with anything your heart desires and will never go wrong in satisfying your palate. I chose the toppings as seen in my photo just because I have them.
Ingredients:
For the Dough -
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy. This will take about 10 minutes.
2. In another large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
3. Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
4. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings (I topped mine with pepperoni, olives and mozzarella).
5. Bake at 400 degrees for 20 minutes, or until crust is golden brown.
Happy Baking :)
Salted Egg Bun
This will make a filling snack. Great with lemonade on a hot, sunny day :)Ingredients:
Filling:
3 salted duck eggs, fully cooked and shelled. Use egg yolks only
60 g unsalted butter, softened
50 g icing sugar
30 g custard powder
45 g dry milk powder
50 g cornflour
30 ml coconut milk
Dough:
280 g flour, preferably with 7-9% protein content
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp active dry yeast
15 g sugar
1 tbsp. canola oil
125-140 ml water
Method:
For best results, you need to make the filling one day ahead.
1. With a fork, mash the salted duck egg yolks into fine crumbs. With a wooden spoon or an electric mixer, beat the butter and icing sugar in medium speed until combined. Reduce mixing speed then add the remaining ingredients and mix well till fully combined.
2. Refrigerate the filling until cold and firm. Use a cookie scoop to scoop out and divide the filling into 12 portions. Put these on a plate or container lined up with cling wrap for easy removal. Freeze overnight.
For the Dough
1. In a large bowl, combine the sugar, salt, oil, water, flour and yeast. Knead to form a smooth dough. This will take you about 20 minutes of kneading. Let it rise for 1 hour.
2. Divide the dough into 12 portions. Meanwhile, set water to boil in a steamer.
3. Flatten the dough pieces with your hands. Place the frozen filling in the center. Pinch up the sides of the dough to completely enclose the filling.
4. Place the dough on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the dough in warm mist for 10-15 minutes.
5. Steam the dough from 8 to 15 minutes.
Happy Steaming :)
Fried Empanada
Ingredients:
4 1/2 cups all-purpose flour
1. In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
3. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
4. Heat oil in a deep-fryer to 365 degrees F. Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.
Happy Cooking :)
Friendly Mooncake
Ingredients:
plain flour for dusting work surface, rolling pin, hands and dough
egg wash; lightly beat 1 egg in a bowl with 1 tbsp water
A. For Mooncake Filling
420 grams ready-made mooncake filling paste (I used lotus paste)
melon seeds (about 1-2 tsp per mooncake)
raw salted duck yolk (half egg yolk per mooncake); remove white and rinse the yolk, coat yolks in sesame oil and steam for 5 minute, halved
B. Mooncake Dough
70 grams golden syrup
1/2 tsp alkaline water
25ml (5 tsp) olive oil
1/2 tsp vanilla extract
100 grams plain flour, sifted
Method:
A. For the Mooncake Filling
1. Divide the filling paste into 35 grams pieces. Add 1 to 2 tsp of melon seeds to each serving of filling paste. Shape each dough into a ball. Weigh halved egg yolk and lotus paste to form 35 grams. Wrap lotus paste around the yolk and shape into a ball.
2. Depending on the number of 15 grams dough you have, make the same number of filling balls accordingly.
B. For the Mooncake Dough
1. In a large bowl, add golden syrup, alkaline water, olive oil and vanilla extract. Stir with a spatula until well combined.
2. Add in sifted flour and mix with a spatula to form a soft dough. Do not over knead the dough.
3. Wrap dough with cling wrap and leave to rest for about 2 hours.
4. After the waiting time of 2 hours, dust the dough with some flour. Give the dough a few light kneading to smoothen it.
5. Divide dough into 15 grams pieces. Shape each dough into a ball.
Making and baking the Mooncake
1. Roll the dough over some flour. Dust hand or rolling pin with flour and flatten each dough into a small disc. Wrap the mooncake skin around the filling and shape it into a ball.
2. Lightly dust the wrapped mooncake ball with some flour. Place it in the mooncake mould (50 gram mould) and press firmly. Invert the mould and tap a few taps to push the mooncake out. Place mooncake on a baking tray lined with parchment paper. Repeat until all the dough is used up.
3. Spray some water on the mooncakes.
4. Bake at preheated oven of 356 °F for 10 mins. Remove from oven and leave to cool for 20 minutes.
5. Brush the mooncake with egg wash. Return to oven and continue to bake for another 10 to 12 mins, or until golden brown.
6. Leave the mooncake to cool completely and store in air tight containers. Wait 1 to 2 days for the mooncakes' skin to become soft and shiny, before serving.
Happy Chinese New Year :)
Lazy Macaroons
Feeling lazy today so I am making something very easy to do. Easy and sweet with my lazy macaroons :)
Ingredients:
⅓ cup butter, softened
¾ cup sugar
2 eggs
14 ounces of sweetened condensed milk
½ teaspoon vanilla extract
½ cup flour
2 cups desiccated coconut
Method:
1. In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat together until well blended and fluffy. Add eggs one at time, beating continously. Add condensed milk and vanilla extract and continue to beat until blended.
2. In a medium bowl, combine flour and desiccated coconut. Add to egg mixture and beat until combined.
3. Scoop into paper-lined mini muffin pans and bake in a 350 F oven for about 15 to 20 or until golden.
Happy baking :)
Cookies Galore
Ingredients:
2 1/2 cups almond flour
2 tablespoons coconut flour
2/3 cups unsweetened shredded coconut
1 teaspoon baking soda
1/2 cup coconut oil (melted)
1/4 cup RAW honey (melted)
3 whisked eggs (include yolks)
1 tablespoon vanilla extract
2/3 cup roasted macadamia nuts
1/4 cup sunflower seeds
2/3 cup chocolate chips
1/4 teaspoon sea salt
Method:
1. Preheat oven to 350 degrees.
2. Cover baking sheets with aluminum foil and set aside.
3. Mix dry ingredients together (almond flour, coconut flour, shredded coconut, baking soda, sea salt)
4. Mix wet ingredients together (coconut oil, honey, eggs, vanilla extract)
5. Pour wet ingredients into your dry ingredients and mix well.
6. Fold in macadamia nuts, sunflower seeds and chocolate chips to mixture.
7. Grab 2 tablespoons worth of mixture and turn mixture into a ball. Place on baking sheet and flatten the ball mixture with your hand (to create a cookie shape).
8. Once mixture is all gone and cookies are ready to be baked, place baking sheets in the oven for about 18-20 minutes. Check at around minute 16 to make sure bottom of cookies are not burning.
Happy Baking :)
Chewy Chocolaty Fudge Brownies
Ingredients:
115g salted butter
228g coarsely chopped quality semi-sweet chocolate
150g granulated sugar
50g light brown sugar
3 large eggs
1 teaspoon vanilla extract
80g all-purpose flour
11g unsweetened cocoa powder
1/4 teaspoon salt
180g semi-sweet chocolate chips
Milk Chocolate Frosting:
210g confectioners' sugar
22g unsweetened cocoa powder
115g unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half
1 teaspoon vanilla extract
salt, to taste
Method:
1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly for about 5 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
4. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares.
6. For the frosting, sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (about 2 minutes). Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Frost the brownies either before or after cutting into squares.
Happy Baking :)
Vegetable Salad Brioche
Ingredients:
2 cups all-purpose flour, plus extra for dusting
2 tablespoons sugar
1/8 teaspoon salt
1/3 cup milk, lukewarm
1 tablespoon instant dry yeast
2 eggs, room temperature
6 TBS unsalted butter, room temperature
1 egg, lightly beaten with 2 teaspoons water
4 medium sized carrots cut in cubes
1 can of corn kernels
a pack of raisins
1 clove of garlic
1 small onion sliced in small pieces
1 tablespoon of vegetable oil
Method:
1. In a stand-mixer with a dough-hook attachment, mix together flour, sugar and salt on low speed.
2. In a small bowl, combine milk and yeast, set aside.
3. Add eggs to flour mixture, and mix for 2 minutes.
4. Pour milk and yeast into flour mixture. Raise mixer speed to medium and mix for 3-4 minutes, or until the dough forms a smooth ball.
5. Add the butter to the dough. Lower the mixer speed to low, and let dough mix for 2-3 minutes or until it comes together and the sides of the bowl are clean. If the dough is too loose, add extra flour 1 teaspoon at a time until desired consistency is reached.
6. Remove the dough from the mixer and shape into a ball. Place in a bowl that has been lightly dusted with flour.
7. Let the dough rise at room temperature or in a warm place for 20 to 45 minutes, or until the dough has doubled in size.
8. Punch the ball of dough after it has risen, and let it deflate.
9. Remove the dough from the bowl, and shape into a log. Cut into 6 even pieces.
10. Shape each piece into a ball, and place into clay pot or desired baking dish.
11. Let the dough rise at room temperature or in a warm spot for 30 minutes, or until it doubles in size a second time.
12. Preheat the oven to 375°F.
13. Very delicately brush the egg wash onto the top of each brioche roll and bake for 15minutes.
14. Saute onion and garlic. Add the carrots, stir and cook for 5 minutes. Add the corn kernels and raisins.
15. Add this mixture on top of the brioche. Bake for another 10 minutes or until golden brown.
Happy baking :)
Soft Bread with Chicken Curry
I just can't have enough of soft bread, so I am doing another one today, this time with chicken curry filling.
Ingredients:
300g of bread flour
5g of instant dried yeast
10g of sugar
6 g of salt
30g of unsalted butter at room temperature
1 egg
230 g of whole milk
200 g of boneless chicken, boiled and shredded
4 big onions, finely chopped
ginger
1 tbsp. of garlic paste
1/2 tbsp. of chili powder
1/2 tbsp. coriander powder
3 tbsp. of cooking oil
salt to taste
1. Follow the steps below until step 9. For the chicken curry filling, do the following steps.
2. Heat oil, add the ginger garlic paste and saute till it gives out a nice aroma.
3. Add the onions. Saute them till soft and transparent.
4. Reduce the heat and add the powders and mix well for 2 mins.
5. Add the shredded chicken and mix well.
6. Take it off the fire and let it cool before using it to fill the dough.
Happy Baking :)
Soft Bread with Sausage or Ham & Cheese
Either for snack or breakfast, these soft breads filled with either sausage or ham and cheese will definitely make your day :)
Ingredients:
300g of bread flour
5g of instant dried yeast
10g of sugar
6 g of salt
30g of unsalted butter at room temperature
1 egg
230 g of whole milk
sausages
ham
cheese
1 egg white
Method:
1. Put ½ portion of the flour and yeast in a bowl and combine. Add the sugar and salt and mix well.
2. In a bowl, crack the egg open and add the milk. With a large spoon mix well. Pour this in the bowl of flour and yeast.
3. Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients.
4. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
5. Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. You can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready.
6. Put the dough into a lightly buttered bowl and cover with a damp cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
7. Take the dough out of the bowl, deflate it by touching lightly.
8. Cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.
9. Use a rolling pin to roll the dough into long cylinders, about 40cm in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down. Just for variety, you can choose to fill the dough with ham and cheese.
10. Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size. Brush lightly with some egg wash.
11. Preheat the oven to 200°C and bake for about 10-12 minutes or until the rolls turn light brown.
Happy Baking :)
Pansit Palabok
So, here it goes....
Ingredients:
1 lb of rice noodles
2 tablespoons of cooking oil
1/2 pound of ground pork
1 tablespoon of anatto powder
3 cups of pork broth
1 shrimp cube
6 tablespoons of all-purpose flour
2 tbsp fish sauce
1/2 teaspoon of ground black pepper
For the Toppings:
1 cup of thinly sliced boiled pork
½ cup of smoked fish flakes
½ cup of pounded pork cracklings (chicharon)
2 hard boiled eggs,sliced
½ cup of boiled shrimps (head and shell removed)
3 tablespoons of fried garlic
2 pieces of sliced lemon (but best if you can find calamansi, 6 to 8 pieces)
Method:
1. Soak the rice noodles in water for 15 minutes; drain and set aside.2. Cook the sauce by heating a saucepan. Pour-in the cooking oil. When the oil is hot enough, put-in the ground pork and cook for 5 to 7 minutes.
3. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil.
4. Add the shrimp cube; stir and simmer for 3 minutes. Add the flour gradually while stirring. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
5. Boil enough water in a pot. Place the soaked noodles in a metal strainer; submerge the strainer in the boiling water for a minute or until the noodles are cooked.
6. Remove the strainer from the pot and drain the liquid from the noodles.
7. Place the noodles in the serving plate.
8. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
9. Serve with a slice of lemon or calamansi.
Happy Cooking :)
Chicken Curry Puff
Hey there, I'm back! It's been a week since I did my own cooking; was content ordering food or eating at friends' place. Well, today I will bake something for myself ;)
Ingredients:
1 tablespoon of vegetable oil
1/2 teaspoon of ground coriander
1/2 teaspoon of round turmeric
1/2 teaspoon of ground cumin
2 teaspoons of curry powder
1/2 cup of coconut milk
2 red onions, chopped
1 stalk of lemon grass, thinly sliced
1 red chili pepper, roughly chopped
1 large russet potato, diced
3/4 pound of skinless boneless chicken breast, cut in bite-sized pieces
1 teaspoon salt
1 package frozen puff pastry, thawed
Method:1. Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant.
2. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender.
3. Stir in potato and continue cooking for 12 minutes.
4. Add in the chicken; season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
5. Preheat an oven to 375 degrees F. Line 2 baking sheets with parchment paper.
6. Unfold puff pastry and cut each sheet into 9 squares.
7. Place heaping spoonfuls of the filling in the center of each square. Wrap to form either a rectangle or triangle shaped pastry. Place each pastry on the baking sheet, about 1 inch apart.
8. Bake in the preheated oven for 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack.
9. Best served warm.
Happy baking :)
Heaven Chocolate Chip Cookies
My kids named this snack Heaven Chocolate Chip Cookies. They say that whenever I bake these goodies, the mere smell takes them to heaven. For me, just seeing their eyes glow and seeing their expressive satisfaction brings me to cloud 9 heaven. Thus, these are really Heaven Chocolate Chip Cookies.
Ingredients:
2 1/4 cups of Pillsbury all-purpose flour
1/2 teaspoon of baking soda
1 cup of melted Anchor butter
1/2 cup of granulated sugar
1 cup of light brown sugar
1 teaspoon of salt
2 teaspoons of pure vanilla extract
2 large eggs
2 cups of Nestle semi-sweet chocolate chips
Method:
1. Preheat oven to 350 degrees. In a small bowl, mix together the flour and baking soda. Set aside.
2. In a bowl of an electric mixer fitted with paddle attachment, mix the butter and sugar. Beat on medium speed until light and fluffy. Reduce speed to low, then add the salt, vanilla and eggs. Beat until well mixed.
3. Add the flour mixture and mix until well combined.
4. Stir in the chocolate chips.
5. Drop tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
6. Bake the cookies for 8 minutes.
7. Remove from the oven and let cool on a baking sheet.
Happy Baking :)
Dad's Pizza
I call this dad's pizza because I made it extremely simple for dads to follow ;) (peace dads) and because it is father's day today. Happy father's day :-)
Ingredients:
1 loaf of tasty bread
200 ml of Del Monte Italian style pizza sauce
pepperoni slices
ham, sliced in cubes
green pepper, sliced in small pieces
1 block of Eden quick melt cheese
Method:
1. Spread Del Monte Italian style pizza sauce on top of each tasty bread.
2. Grate a decent amount of cheese on the tasty bread.
3. Add pepperoni slices, ham and green pepper.
4. Put the tasty bread on your toaster (not the pop-up toaster, of course ;)) for about 5 minutes or until the cheese melts and the tasty bread becomes a little bit brown and crunchy. You can even just toast this using your non-stick pan.
5. Serve hot.
Happy cooking :)
Beef Empanada
This is my first time to make beef empanadas. The shape is not as I wanted it to be but the taste is more than what I expected :)
Ingredients:
For the pastry:
For the empanada filling:
Method:
- Preheat the oven to 180C
- For the pastry, combine the flour, baking powder and salt in a mixing bowl.
- Cut the butter into sugarcube sized chunks, add to the flour. Rub the fat into the flour until it forms fine crumbs. Add enough cold water to form a soft dough. Set aside in the fridge to rest for an hour.
- For the empanada filling, heat one tbsp of oil in a large frypan. Sprinkle the stock cube into the hot oil and fry for thirty seconds, stirring continuously. Add the beef and fry for about two minutes until golden brown. Set the meat and the juices to one side.
- Heat the remaining tbsp of olive oil. Add the onion and green pepper. Fry until soft. This will take about three minutes. Add the garlic. Fry for another minute. Add the wine, cumin, paprika, chilli powder, olives and the salt and pepper. Fry for another minute, stirring continuously. Return the meat and juices to the pan and mix well, set aside to go cold.
- To fill the empanadas, take the pastry out of the fridge. On a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry.
- On one half of the pastry circle place a tbsp of the filling, brush the edge with egg, fold over, and crimp the edges together.
- Brush with egg and place on a greased baking tray. Bake for ten minutes or until golden.
- Serve either hot or cold as a snack or starter.
Pop-thy-licious
Ingredients: popcorn, cinnamon
Directions: Dash your
popcorn with ground cinnamon for a healthy delicious snack that fills you up
without the fat and sugar.
Tasty-e-Healthy Carrots
Ingredients: Carrots, garlic, ginger, cardamom pods
Directions: Wrap carrots, whole garlic cloves, grated
ginger, and cardamom pods in a foil.
Roast in the oven at 200 degrees Celsius/gas mark 6 for 35 to 40
minutes.
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