Baked Chicken with Vegetables

Every weekend when I went back to see my mum, I will cook something for her, Last Saturday I decided to cook something simple and all I can think of is Baked Chicken. I am a great fan of Masterfood seasoning and so decided to use Tuscan seasoning for the chicken and added assorted vegetables like potatoes, french beans and aspargaus.

Ingredients:

Chicken Thighs
Yellow Onions, Garlic, Lemon Slices

Seasoning : Tuscan Seasoning, Ginger Ground, Garlic Powder, Parsley Flakes, Thymes
                    Black Cracked Pepper, a pinch of salt and a dash of sesame oil

Season the Chicken Thighs for 2 hrs and baked at 200 degrees for 45 mins to an hr.
I applied a thin layer of dark soya sauce to give it a browner tone.

This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.

Coffee Butter Cake with Almond & Cranberry Toppings

This is my favourite Classic Butter Cake recipe from Sonia. When Fion approached me to this bake along theme, I agreed without hesitating. This time I added some coffee mixture to the batter and added Silverd Almonds & Cranberries as toppings. Am happy with the end result.

Recipe Source: Sonia 

Coffee Butter Cake with Silvered Almonds & Cranberries Toppings

250g butter
100g sugar
5 egg yolks (large)
230g cake flour
1tsp double action baking powder
4tbsp milk
1/2tsp vanilla essence

5 egg whites (large)
90g sugar

Toppings - Silvered Almonds & Cranberries
                   I soaked the Cranberries for a few minutes with Rum to make it soft.
Method
1. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
2. Add the egg yolks, one at a time, beating well after each addition. Add the flour and baking powder and beat well to combine. Fold through the milk and combine well.
3. Beat egg whites in a clean large bowl until soft foam. Gradually add in sugar, and beat till soft peak.
4. Take one portion of the egg white mixture, and use a hand whisk to stir well with egg yolk mixture till combine and thick paste.
5. Slowly fold in the balance egg white with a spatula till well combine.
6. Spoon the batter in a cake pan which line the base with paper and lightly grease.
7. Sprinkle Silvered Almonds and Cranberries.
8. Bake at preheated oven at 180c for 55mins or until cooked when tested with a skewer.


* I took some batter mixture and mix with coffee mixture.

I am submitting this to Best Recipes For Everyone event, "Fun with Almond' April 2015, host by Fion of XuanHom's Mom Kitchen Dairy and co-host by Doreen of my little favourite DIY.

Ang Ku Kuih

March is coming to an end soon and I have decided to make some Ang Ku Kuih to support the Best Recipes March 2015 event. My family favourites and I have make 2 different ingredients, peanut and mung beans. As I was rushing to make this so the end result don't look very nice but the taste is still good.

Ang Ku Kueh

Materials :

Ang Ku Kueh mould
Banana leaves, cut into small rectangular pieces

Ingredients for skin:

300g glutinous rice flour
150g sweet potatoes
2 tablespoon of corn oil
2 tablespoon of sugar
1/8 teaspoon of red food colouring
1 cup of warm water

Peanut Filling:

300g raw unsalted peanuts (without shells)
1 tbsp white sesame seeds
1 tbsp oil
2 tbsp water
100g sugar
.
- Roast the peanuts in the oven at 160ºC for 15 mins
- Allow to cool, remove the skins and chop them coarsely in the food processor
- Dry fry the sesame seeds in the wok over low-medium heat until fragrant and slightly brown.
- Remove and crush the sesame seeds
- Place all ingredients in a mixing bowl and mix them thoroughly with your hand
- Add a bit more water if the mixture turns out too dry and crumbly
- Form them into small compact balls that will suit the size of the And Ku Kueh mould

Instructions for making the skin:

1. Boil the sweet potatoes for 10-15 minutes till cooked and soft. Mash the sweet potatoes.
2. Mix the red colouring into the cup of warm water.
3. Pour the glutinous rice flour into a mixing bowl and add mashed sweet potatoes, sugar and corn oil. Mix the ingredients, and add the colouring water slowly, until the dough is formed. Knead the dough well and add more oil to make sure it doesn’t stick. Leave dough aside to settle for 30 minutes.
4. Take an amount of dough enough to fit into mould and flatten it. Put a small ball of the peanut filling onto the centre of the flatten dough and then pinch and seal the edges to enclose the filling.
5. Apply oil over the dough and press it into the mould. Turn the mould over and knock it lightly to dislodge the compressed dough. Apply oil on a piece of banana leaf and place the dough on top of it.
6. Place the prepared Ang Ku Kuehs in a steamer and steam for 10 minutes on high heat.
7. Remove the Ang Ku Kuehs from the steamer and apply a coat of oil to prevent them from sticking.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom

 and co-hosted by Joceline - Butter, Flour & Me.

Kuih Kodok

This kuih is very popular among the Malays. I have not tried making them myself but this time is exceptional.These kuih taste really delicious.

Kuih Kodok

Ingredients:

300g Ripe Bananaa
50g Rice Flour
50g Cake Flour
1/2 tsp Baking Powder
1/4 tsp Salt
1 tbsp Sugar ( adjust according to sweetness of bananas)

Oil for deep frying

Methods:

1. Mash Bananas.
2. Mix all ingredients to the mashed bananas.
3. Heat up oil at medium to high heat.
4. Drop spoonful of batter and deep fry until golden brown. 

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom

 and co-hosted by Joceline - Butter, Flour & Me.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy 

Osmanthus Jelly

This Osthmanthus Jelly is my favourite. Having too much cookies, this is a good dessert for CNY.

Here, I would like to wish all friends a very Happy Lunar New Year. May the year of sheep brings you good health, good wealth and much happines.

Osmanthus Jelly

Ingredients

1. 1 packet of konnyaku jelly powder (please follow the Knnyaku jelly powder box instructions)
2. 3 tsp dried osmanthus flowers
3. 3 tsp wolfberries soaked in water until puffy; drained

Methods

1. In a pot, add water and bring to a boil. Lower heat and add osmanthus flowers. Simmer for about 3 minutes.
2. Add konnyaku jelly powder. Stir until the powder is fully dissolved. Off the flame.
3. Pour the mixture onto a jelly mould. Add wolfberries to each mould.
4. Let the jelly cool down a bit in room temperature and chill in fridge until the jelly is set.

This post is linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted
 by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

                                                                                                         &

                                                            

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Lapis Bake - Traditional Lapis & Rainbow Lapis

My final bake for CNY...KuihLapis. Did 2 variants and spent 6 hrs in the kitchen baking. Recently seen a lot of rainbow bakes so decided to bake rainbow lapis for a change. I was wondering how would the effect like after the bake. Am so glad that the colours turned out well. It really brightens up my day after seeing this bake.

Kuih Lapis

Ingredients (A)

500g Semi Hard Butter
280g Condensed Milk
3 tsp Rum
150g Plain Flour
1 tsp Mixed Spice
20     Egg Yolks
200g Sugar
2 tsp SP

Ingredients (B)

10 Egg Whites
40g Sugar
1/4 tsp Cream of tar tar

Method

1.  Preheat Oven to 200 degrees celcius. Warm up a 9 inches baking tins before greasing and lining
     paper only at the bottom of the tin.
2.  Cream butter, condensed milk and rum at maximum heat till creamy.
3.  Add in the sifted flour and mixed spice. Mix well and set aside.
4.  Whisk egg yolks, sugar and SP at maximum speed until thick and add in the butter mixture.
5.  Whisk egg whites, sugar and cream of tartar at maxium speed until stiff.
6.  Fold the egg white into the egg yolk mixture until the the two mixtures are well mixed.
7.  Spread a small amount of batter abt 100g on the warmed baking tray and bake until golden brown.
8.  Increased the oven temp. to 240 degrees celcius at top heat only to bake the second layer of cake
     onwards. Continue baking the cake by the layers until the batter uses up.

This post is linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

                                                                                                         &

                                                            

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Crispy Almond Cookies

These Crispy Almond Cookies are very addictive. When I saw Esther & Mayck-law postings of these cookies,  I told myself I must bake therm and try. These cookies taste really good and I never regret finding time to bake them. The cookies are so crispy and the aroma is so fragrant. This is indeed a keeper. Thank you my dear friends for sharing this great recipe.

Recipe Source: Esther Lau & mayck-law

Tray Size ：1 x 13" x 13"
              ：1 x 9” x 11"

Ingredients

A  160g Butter
    100g icing sugar

B  30g egg white
    2 drops almond essence 

C  150g superfine flour
    50g ground almonds
      

Topping

2 egg yolks (+1 tsp milk)
50g almond flakes

Method

• Cream butter and icing sugar on high speed for 1 minute.  Scrape mixing bowl and continue to mix on medium high speed for 4 minutes.
• Add in egg white and almond essence.  Mix on medium speed for 1 minute and high speed for 4 minutes.
• Add in ingredients (C).  Mix for to form a dough.
• Spread the dough onto a greased tin and roll evenly with a rolling pin. Bake in a preheated oven at 180C for 8~10 minutes until half cooked.  Take out cut into rectangles and brush with egg yolk.  Place a piece of almond flake on each of the cookies， Brush again with egg yolk on top of the almond flake.
• Bake in a preheated oven at 170C for 8 minutes or till golden brown.

This post is also linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

                                                                                 &

                                                            

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids