Corn Flakes Cookie

This is kinda fun...

Chinese New Year did not comes early (giggles), just that I would like to share this recipe with all of you which we made last Chinese New Year. Olivia has gave me a hand with the chores, and she made a pretty good sous chef though :-)

Corn flakes cookie is famous among kids and adults, nice & crunchy at the outside and soft from the inside. I did add some raisins, but if you like it plain and original, you may skip the raisins part.

Corn Flakes Cookies

200g Butter

150g Sugar

2 Eggs

300g Flour

60g Cereal/Corn Flakes (crushed)

1tbsp Vanilla Essence

30g Corn Flour

1. Beat butter and sugar till soft and fluffy. Add Vanilla Essence. Stir in beaten eggs.

2. Fold in flour and corn flour. (Mixture must not stick hands)

3. Scoop batter into crushed corn flakes.

4. Place them on pachment paper

5. Bake for 25 minutes with 200 degree celsius. (preheat oven)

Olivia started with her dough mixing.

Crush..crush..crush.. (mummy wants them crushed)

It tasted very good too.. ops! (Olivia was caught red handed)

Scoop the batter with Ice Cream scoop, then coat it with corn flakes crumbs.

One canister of corn flakes cookie, ready to go!

Mini Pizza for Sunday Lunch

Mamma mia! Who doesn't like pizza? This oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings is an all time favorites! Kids love them, even me couldn't resist the yummy melting cheesy topping.

This Sunday, we are having pan pizza for everyone at home. You choose your topping, isn't fun? Yes! Olivia will be the first who jump up and down for her long awaits pizza.

Let's shop for ingredients. Olivia has choosen the typical Ham & Sausages for herself.

Turkey Ham

Whole Grain Mustard, which is a must have for me. I like it's taste and grainy texture.
I like to add little dash of mustard at the base of my pizza.

Prick the crust before baking.

If you are a busy mum but wish to cook for your family like me, then you could swop the crust with Pita which you could get it from the supermarket. Some called it Arabian Bun. First, prick the pizza dough in the center in several places.This prevents the dough from forming huge air bubbles when you bake your pizza crust. Drizzle a few drops of Olive oil and spread them evenly on the surface before pre-bake the crust for 5 minutes.. 

Getting all the ingredients ready.

Yummy Olives, a must have!

One of the ingredient,Mayo egg which make a great combo with ham. My kid loves this!

Spread the pizza bases with pizza spread, I just use plain tomato base paste.

Plain Tomato paste. One jar of this 500g tomato paste can be use for 10 pan pizza.

After pre-baked, remove them from the oven. Let them cool down for 5 minutes, then you could start dressing the pizza with the topping of your choice.

Pizzas are ready to be baked.

Our first batch is done.

This seafood pizza is for my seafood lover husband.

A happy patron!

Pork Chop with Potato Wedges

If you are a big fan of deep frying food, then you will love this pork chop with cabbage and potato wedges. A simple dish with not much per-preparation needed. All you need is a piece of loin pork or you could get a pork chop cutlet at any non-halal section of the supermarket. Go to Jaya Grocer, they have nice meat with reasonable prices.

Ingredients
1 piece of Pork Chop/loin/rib (up to individual)
200g Potato (wash and peel skin)
Cabbage (shred)
1 Egg (beaten)
50g Breadcrumbs

Methods
1. Marinade or apply salt and pepper on to the meat. leave for 15minutes.
2. Dab the meat with the beaten egg, then coat it with beadcrumbs
3. Deep fry the meat for 10-15 minutes each side.
4. How do you know if the meat is cook, if you notice juices coming out from the meat, then yes.. it's cook!

Potato Wedges

Pork Chop

Stir Fried French Bean with Chinese Sausage

I love Chinese Sausage 臘腸 merely because it tastes so good that you could just pair it with a bowl of plain rice. I like exploring new recipes, so this round I had experimented Chinese sausage with french bean and it turned out perfectly nice. I love it, hope you will love it too. This sausage has been processed and preserved so it could lock it's taste and essence for very long period of time. Chinese family usually eat it during Chinese New Year or winter. All you need is a good Chinese Sausage and french bean, nothing more than that.

First, I blanch the Chinese sausage with hot water for 10 seconds, just to peel off the outer layer. Then cut the sausages and beans in long around 5cm per piece. When you got everything ready, preheat the frying wok with a few drops of cooking oil, put in sausages, stir fry till you smell the fragrant of the sausages (similar to BBQ dried meat / 肉干). You will realised that the sausages will release it's oil and lard so this is the time you add in the french beans. Stir well, and add salt to taste.

Claypot Chicken Rice

Claypot Chicken Rice is nothing new among the Chinese community. It's an all time favourite, I would said. People will go for it lunch and dinner. Like me, I like to have this Claypot goddess at home. Make your own claypot chicken rice with the least hassle and mess. Do you remember the the charcoal stoves for cooking claypot rice? Now when everyone is looking for the simplest way to achieve delicious food and I hope to share my recipe with you all.

All you need is to invest in a good claypot. I bought this at a local kitchen ware store for less than RM40 and it can last you for sometimes.Then, cook the rice in this claypot and another wok/skitlet cook the chicken. After the Semi cook, set aside. Put the chicken on top of the rice and cook them together for another 10 minutes.

Chicken with Oyster Sauce Gravy

Ingredients

1kg Chicken (I used 2 whole leg, cut them into pieces)

1 Cup water

2 teaspoon Corn Flour

3 teaspoon Oyster Sauce

2 teaspoon Minced Garlic

1/2 stalk Spring Onion

salt & pepper to taste

Method

1. marinate the chicken with dash of Soya sauce and rice wine.

2. In a heated work, brown minced garlic, when it started to turn light gold or smells good put in
    chicken. Stir fried for 5 minutes with medium fire.

3. Add in oyster sauce, keep stirring. Add corn flour into water, when mix well put all in. Turn to high fire.

4. When it's boiling, keep stirring the chicken until the water reduced half it's portion.

5. Place the chicken with some gravy on top the rice you cook earlier on in a claypot.

6. Cook it again with low fire for 5 minutes.

7. Place some spring onion on top before served!

Stir Fried Yau Mak with Fish Fillet

Some tedious days you just don't know what to cook for dinner. Dish like I'm going to share now will never fail you. Stir Fried Yau Mak (Romaine Lettuce) with fish fillet, I used Dory but you could use any fish you like. Simple yet appetizing and kids will love it too. Try it...

Ingredients

1 Whole Yau Mak (Romaine Lettuce)

1 Clove Garlic (sliced)

500gm Dory Fish Fillets (cut into 4cm x 5cm)

2 tablespoon Oyster Sauce

1 Cup Corn Flour

1/2 Cup Water

1/2 Cup Starch

Salt & Pepper to taste

Method

1.Marinate fish with salt & pepper.

2. In a frying pan, add oil sufficient for deep frying. When oil is heated, coat fillet with corn flour 

    then deep fry. Set aside.

3. Wash, drain and cut lettuce.

4. In a frying wok, add in oil. Add garlic, fried till yellowish.

5. Add lettuce, stir well with garlic. Mix water with oyster sauce. Add into the lettuce.

6. When boiling, add fish fillet, stir well with lettuce and lastly add in starch.

7. Remember to add salt & pepper to your own taste.

Drunken Tiger Prawns

Drunken Tiger Prawns, the name speaks for itself. Prawns and Wine! I cooked this dish when I had my in-laws over for dinner. Response was good, and you may wanted to try this simple yet delicious dish at home. Rule of thumb, fresh tiger prawns. It tastes like one of those dish you had in a restaurant but now you could do it at home just a few simple steps.

5 large Tiger Prawns, clean and halves.

Scallions & Chinese Parsley

Red Dates & Wolfberries

Ginger, this is the key condiment. Must have.

Clean the Ginger by scrapping off the skin.

Cut ginger in slices

 

Rive Wine, I used 1 cup of Rice Wine with 4 Cups of Chicken Stock.
Determine the quantity of wine according to the amount of chicken stock used.

Cut Scallion into elongated shape

Cut Chinese Parsley

Pre fried the prawns in batches, set aside.

Use the remaining oil, brown garlic & ginger.

Add in prawns, toss well.

Pour in 4 cups of chicken stock, add red dates, scallions, parsley & rice wine and bring to boil. Add salt to taste.

Delicious Drunken Tiger Prawns is done. Eat with fragrant rice.

Kiddy Savoury Pumpkin Pancake

I have a friend that told me her daughter refuse to be spoon fed and she has started to make her finger food so she could feed herself. After listening to her, I think I could share this recipe with her and some picky eaters' mummies.

This is a very easy and sumptuous dish which my daughter loves very much, Savoury Pumpkin Pancake. All you need is a fresh pumpkin and some condiments and there you go.

I normally prepared this on the weekends where Olivia need not go to school and mummy wants to make weekend a little special for her. This goes well with a glass of fresh juice.

Olivia the picky eater at home, happy with her
weekend snack!

Ingredients
1/4 Pumpkin (shredded)
1 teaspoon garlic (chopped)
1 cup dried shrimp (chopped fine)
1 teaspoon cornflour
1 tablespoon water
salt to taste

Method
1. Mix all ingredient in a mixing bowl.
2. Pre heat frying pan with 3 tablespoon canola oil or sufficient amount. You do not want to deep fry but
    pan fry.
3. Scoop batter a soup spoon, place in the pan. Use medium heat. Using the frying spatula to slightly
    press the pumpkin batter so it's flatten.
4. Flip to another side after 3 minutes. Or judge it by the colour of the surface (the one facing down).
    If it's golden brown, yes you may flip.
5. Done!

Seafood Flan in Bread Crust

I'm having a potluck dinner this weekend with some girl friends. And I have decided to try on my new recipe, Seafood Flan. This is a all new thing, it's actually an inspiration from Quiche, but I replaced the crust with bread instead.

I love the crunchy bread, as it taste like a fresh toast from oven and the savoury fillings of seafood and egg just combined so well. As for the filling, you might wanna use up whatever that remains in the fridge, where you don't have to follow mt recipe. This is a flexi-recipe. It's actually healthier if we skipped the pastry crust, and replaced with bread slice. Try this recipe and let me know how do you like it...

 

 

Ingredients

6-8 slices of Bread

2 tablespoon Butter/olive oil

200 gm Seafood of your choice

1/2 cup Bacon (chopped)

2/3 cup Sour Cream

3 Eggs

2 cup Mozzarella Cheese (grated)

1 tomato Slices

Salt & Pepper to taste

Oregano & Parsley

Method

1. Buttered or greased bread with either butter or Olive oil. Line them in a Oven proof glassware or pan.

2. Pre-bake them in a 160°C Oven for 5 minutes. You don't want to toast them brown, just need to

    harden the bread, so they will not turn soggy.

3. Fried the bacon bits. Keep the oil, use it to cook the seafood.

4. Cut the seafood, I used squids, prawn and fish fillet. Marinate them with salt & pepper. Precook the

    seafood, to avoid sogginess when baking because seafood then to release liquid when cooking.

5. Use an oil free non stick pan, grill the tomato slice, so they look dried.

6. Mix Sour Cream & Eggs together, whisk them well and add salt & pepper to taste.

7. Add seafood, egg mixture and 1 cup of cheese. Top with tomato slices, bacon and the remaining cheese.

8. Bake for 40 minutes. Use a sharp knife, cut the middle of the flan, if knife comes out dry then

    your flan is done.