Homemade Roselle Syrup (洛神花糖浆)

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Instead of prepare Roselle syrup with water, adding some lemon juice is nice too ^^ 

I have been making roselle syrup for many times. Every batch is different in terms of syrup concentration. These vary due to vary ratio amount of roselle calyx, sugar and water used. After testing and tasted I decide to stick to this ratio:-

Homemade Pandan Paste 自制香兰精

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Screwpine or pandan leaf is well known in preparations of traditional cakes among Malaysians, also as flavouring and fragrance. I use homemade pandan paste whenever I bake with pandan flavour. Pandan paste is pandan concentrated juices. I need at least 2 days to get the paste ready. You may curious why takes so long? Why not use straight away after squeeze the juice from blitzed pandan leaves? Read further to find out the answer.

Vegetarian Galangal Chilli Sauce

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I am visiting my hometown soon. This time I plan to cook few dishes for my father who is vegetarian. He loves spicy food and I think this vegetarian galangal chili sauce is great way to start. 

Thanks to Kimmy for sharing this great recipe. It tastes really great! Not to mention is healthy too. The fibre of galangal gave texture like dried shrimp to the sauce. I hope my father will love it too.

Homemade Granola with Muesli

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I saw muesli on sale. Without any hesitate I'm sure I must bring a bag home. I like to bake with rolled oat, muesli definitely better! Some might wonder what is muesli ? What is different between rolled oat and muesli?

Muesli is based on uncooked rolled oats, fruit and nuts. It is loose mixture of mainly rolled oats and/or cornflakes together with various pieces of dried fruit, nuts, and seeds. It commonly contains other rolled cereal grains such as wheat or rye flakes as well. It is commonly serve as quick meals in Switzerland and southern Germany.

Granola also consist rolled oats however it is cooked and has nuts, honey, and sometimes puffed rice. The mixture is stirred during baking process to maintain a loose, breakfast cereal-type consistency. Dried fruits such as raisins and dates are sometimes added. It is popular in North America and being served as breakfast food and snack food.

Well after the introduction let see how I make granola from the muesli that I bought :)

Reference from Lena, Frozen Wings
Ingredients:
4 1/2 cups muesli
 
3 tbsp corn syrup
2 1/2 tbsp honey
1/3   cup vegetable oil
 

Methods:
1. Put muesli into mixing bowl (reserve 1/2 cup).

2. Mix corn syrup, honey and vegetable oil in a pan. Place on stove and cook till warm. Stir as you heat up the mixture.
* It is easy to coat muesli with warm syrup.

3. Pour the warm syrup into muesli bowl. Stir to mix with spatula. Make sure muesli is well coated with the syrup mixture. If the muesli looks 'wet' add in the remaining 1/2 cup.

4. Spread on lined baking pan and bake at preheated oven 170C for 30 minutes or till golden brown. Stir every 10 minutes to get even brown.

5. After baking add dried fruits of your choice. Me added handful of diced dried cranberries, apricot and candied ginger.
 

After cool I can't stop myself from snacking on it :D By the way, my favourite way of enjoying granola is with fruits and yogurt. Granola is also great to be used in baking. Stay tune for the coming granola recipe :)

I'm sharing this post at:

~Muhibbah Malaysian Monday hosted by 3 hungry tummies

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

~Recipe Box 22 hosted by Bizzy Bakes

Crispy Burger Patties

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I bought a packet of fresh bread crumbs from Giant. Actually they are mainly for coating chicken nuggets. And it ends up quite a lot. Besides adding inside my burger patties I coated them with bread crumbs too. The crispy outer layer of the burger patties definitely added bonus for my homemade burger buns meal :)

Shaped burger patties

After coated with egg then bread crumbs

Pan fry till crispy and golden brown

Here! Ready to be sandwiched between burger buns!

Hope this will give you some idea on “dressing up” your burger patties next time! Happy cooking!



Homemade Wonton Wrapper (with egg)/云吞皮

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I used to make pasta/noodles. The ingredients are simple egg and all- purpose flour. With the help of pasta machine we can have fresh homemade noodles meal as and when we want.
 
I actually make this wonton wrapper with noodles/pasta recipe. I expect having wonton as sold outside but not. After some net surfing then only realized wonton wrapper is made without egg :P Anyway wonton wrapper with egg turns out great too! My kids like it.

 

In order to prevent the wonton sheets from sticking, I use tapioca flour and lots of it. Therefore I don't suggest cook wrapped wonton directly in broth. But I recommend frying the wonton first (with filling) before cook in broth. So your broth won't turn starchy. I find that it taste great too!

Since these wonton skins is homemade it is better consume it as soon as possible. Wrap it with your favourite filling and fry them all! Keep the fried wonton in fridge (in freezer for longer shelflife) for soup.

 

Ingredient: yield about 270g wonton wrapper
200g all-purpose flour
2 eggs (weight about 55g with shell each)
 

Method:
1. Slightly whisk the eggs. Pour into the all-purpose flour bowl. Mix by running a fork around the flour. Try to combine every bit of egg with the flour.
 
2. Once all combine get in your hand and gather the lumps together become dough. Slightly knead the dough. The dough might seem a bit dry and hard to get smooth. Don't worry as it meant to be. So it won't stick on pasta machine. The texture will smooth once working with the pasta machine. Cover and leave aside to rest for 30 minutes.

 

3. Divide into manageable portions (about 6 portions). Set the roller to the thickest setting (with lowest number). Roll the dough over the pasta machine. Fold and roll over again. Repeat till smooth and even surface has achieved. Keep aside and is ready for next step. Repeat the same for the rest portions.

 

4. Adjust the pasta machine to smaller feed. Roll in the smooth pasta. Keep reducing the thickness of the feeder until get the thinness sheet.

* If you are making noodles/pasta cut the sheets into noodles. Fresh homemade noodles are done!

5. Generously apply tapioca flour on the pasta. Fold and stack in order to get nice square shape. Cut the 4 sides to get squares. Proceed with the rest till finish.



6. Store in airtight container and keep in fridge. They are ready for wrapping!
 

I'm sharing this post via Muhibbah Malaysian Monday hosted by Sharon.

Younger Son 5th Birthday Cake

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This is my younger son birthday cake. He is 5 years old now. He likes teddy bear especially small and cute one ^.^ So I create a bear on his cake. My drawing is bad and I definitely don't have the confident to draft the bear on the cake. So I copied and pasted! Then fill with coloured piping jelly. I learn this method from YouTube. My bear turns out not bad right? Ha..ha..:D
  

I'm using 8' cocoa chiffon cake as the cake body. Once cool completely I divide into 2 parts. Spread whipping cream in between and cover the whole cake. Then keep the frosted cake inside fridge to set for several hours.
 

As for the bear this is what I did. Place the baking paper (should be long enough to remove once place on cake) on top of the character (bear). Melt some chocolate and put inside piping bag (since the amount is not much, I use baking paper and shape into cone). Gently pipe out the melted chocolate on the baking paper and 'draw' the character. Once done place your 'drawing' on a cardboard (or something hard to support) and keep inside fridge to set (about 30 minutes).

Remove both cake (with frosting) and baking paper with chocolate 'drawing' from fridge. Place the character at the position you like by facing the chocolate 'drawing' against the frosting. Gently remove the baking paper and leave the chocolate character on the cake. Fill in the character with coloured piping jelly as your choice. 

Hope this will help those who like to make birthday cake with your favourite character on it. Have fun!

Chicken Nuggets

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One day my younger son asking for chicken nuggets. I was surprise because I never prepare nuggets for him before. After some conversation then I know he ate in school during party time.

I read about chicken nuggets recipe sometimes from fellow blogger friends. After some surfing I find it in Alex (I Love. I Cook. I Bake ) and Peng’s Kitchen blogs. Without any hesitate I get all the ingredients ready and here comes homemade chicken nuggets. My two kids and even their daddy like these nuggets very much! Thanks to them for sharing this great recipe. I definitely will make again.

Adapted and slightly modified from Alex and Peng's Kitchen
Ingredient:
~ Nuggets
500g chicken breast (slice and chopped finely)
1 medium carrot (grated finely)
2 eggs (original use additional 2 egg yolks. That’s why mine turn out pale instead of yellowish)
1 tbsp fried onion (omit)
1 tsp white pepper
1 tsp salt
1 tbsp fish sauce
1/4 tsp chicken stock powder(omit)
2 tbsp cornflour(original use sago flour / tapioca starch)
4 tbsp instant oatmeal(original use breadcrumbs)
5 tbsp mayonnaise
 

~ For coating
2 eggs(slightly beaten)
Some breadcrumbs

Method:

~ Nuggets
1. Lined 8" square pan with baking paper. Lightly coat with oil.
*Bigger pan will get thinner batter. I'm pretty happy with this thickness.

2. Mix all ingredients till well incorporated. Pour the batter into the greased pan. Smooth the surface with spatula.

3. Bring water to boil. Steam on high heat for 15 minutes or till cooked.

4. Let it cool. Cut into shape of your choice with cookies cutter.
(or just cut  small rectangular shape as Alex and Peng Kitchen did.)

5. Dip each piece into beaten eggs, after that roll onto breadcrumbs till evenly coated.

6. Keep inside container and place in freezer for 30 minutes.
* You can store in this stage for future used.

7. Deep fry or pan fry till golden brown. Enjoy!

I'm submitting this post to Muhibbah Malaysian Monday hosted by Suresh.