Recipe : - Chocolate Chip Cookies

Chocolate Chip Cookies

My friend makes the best Chocolate Chip Cookies and recently shared her recipe with me. My kids love the cookies.

Ingredients

227 gm of unsalted butter at room temperature

2 ½ cups self raising flour

2 eggs

¾ cup white sugar

¾ cup brown sugar

1 tsp vanilla extract

½ tsp water

Pinch of salt

1 packet chocolate chips

 

Procedure

Preheat oven at 160 degrees Celsius (fan baked). Lightly grease cookie sheets.

Combine butter, sugar, vanilla extract and water until creamy.

Add eggs.

Gradually add flour and salt.

Add chocolate chips and mix.

Drop a large teaspoon of mixture onto greased trays and bake for 12 to 15 minutes.

Recipe :- Oatmeal raisins cranberries cookies

Oatmeal raisins cranberries Cookies

Oatmeal cookies are healthy snacks for both adults and kids. This crisp and chewy cookie is loaded with oats, raisins and dried cranberries.

 

Ingredients

227 gm of unsalted butter at room temperature

1 1/3 cups all-purpose flour

2 eggs

¾ cup granulated sugar

¾ cup brown sugar

½ tsp baking soda

½ baking powder

1 tsp ground cinnamon

1 tsp vanilla extract

Pinch of salt

3 cups rolled oats

½ cup raisins

½ cup dried cranberries

Chopped nuts (optional)

 

Procedure

Preheat oven at 160 degrees Celsius (fan baked). Lightly grease cookie sheets.      

 

In a large bowl, combine butter, both sugar, vanilla extract until creamy.

Add eggs and beat until smooth.

Gradually add flour, baking powder, baking soda, ground cinnamon and salt.

Add the rolled oats, raisins, dried cranberries and chopped nuts. Mix all.

Drop a tablespoon of mixture on baking trays and bake for 10 to 15 minutes.

Recipe :- Banana peanut butter ice cream

 

 

Banana peanut butter ice cream

I would like to share a simple way of making your own ice cream without using ice cream machine.

 

Ingredients

1 kg sweet ripe bananas

3 tbsp creamy peanut butter

 
Procedure

Cut banana into equal bite size.

Arrange pieces of banana in an air tight container.

Freeze the bananas.

Remove from freezer.

Place the cut bananas in the food processor and blend till smooth.

Add creamy peanut butter.

Serve immediately or refreeze.

Enjoy! 






cut bananas

 

Frozen bananas

banana puree

Frozen banana peanut butter ice cream


 

Recipe - "Kiam Beh" (Savoury Porridge)

‘Kiam Beh’ (Savoury Porridge) Recipe

‘Kiam Beh’ is a Hokkien dish. ‘Kiam’ means salty and ‘Beh’ means porridge.

In Hokkien, salty means savoury.

I always turn to my comfort food during cold weather and porridge is one of them.

As a tribute to my grandma, I would like to share one of her signature dishes which is ‘Kiam Beh’. Others are ‘Mee Hoon Kueh’, Popiah, Dry Wan Tan Mee and Sambal belacan. You may click the link below for the other four recipes listed at the end of this page.

 

Ingredients

Chicken, shallots, garlic, dried squid and dried prawns

 

1 cup white rice

300 gm chicken/pork (cut into small pieces)

30 gm dried prawns

6 shallots (sliced)

2 tsp chopped garlic

1 dried squid

3 tbsp shallot oil/vegetable oil

2 litre chicken stock

4 chicken thigh (drumstick – skin remove)

2 to 3 pieces of firm bean curd (tau kwa)

Spring onions for garnishing

Crispy fried shallots for garnishing

 

Seasoning

3 tbsp light soy sauce

1/8 tsp dark caramel sauce

½ tsp white pepper powder

 

Procedure

Marinade chicken/pork with 1 tsp soy sauce, a dash of white pepper and ¼ tsp corn flour. Set it aside.

As for the dried prawns, remove skins. Soak in water. Drain and rinse two times. Slightly pound it. Set it aside.

Rinse rice and set it aside.

Soak the dried squid in hot water. Cut into thin strips when it soften. Deep fry and set it aside.

Cut ‘tau kwa’ into small cube sizes. Pan fry it and set it aside.

Prepare a wok with vegetable or shallot oil. Saute the shallots. When it is about to turn brown add in garlic. Fry both till golden brown. Add dried prawns. Combine and fry until fragrant. Add chicken. Once chicken is cook, add rice. Fry and combine all the ingredients. Drizzle all the seasoning. Mix everything. Turn off heat.

Boil the chicken stock in a large pot. Add in chicken drumsticks and the rice with all the ingredients that you just fried.

Boil the rice in medium heat. Stir occasionally until you are satisfy with the texture of your porridge. Once satisfied, taste it. Normally, I will add some light soy sauce if it is not tasty. Lastly add the crispy fried squid and fried ‘tau kwa’ cubes into the pot and give a quick stir.

Dish and garnish with chopped spring onion, crispy fried shallots (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html ) and some pepper powder. Serve immediately.

 

 

 Recipe for mee hoon kueh : -

(http://5foodway.blogspot.com.au/2015/06/recipe-making-mee-hoon-kueh.html)

 

Recipe for popiah filling :-
(http://5foodway.blogspot.com.au/2015/09/recipe-popiah.html )

 

Recipe for dry wan tan mee :-
(http://5foodway.blogspot.com.au/2014/06/recipe-dry-wan-tan-noodles.html)

Recipe for sambal belacan :-
(http://5foodway.blogspot.com.au/2015/06/recipe-making-sambal-belacan.html )

 

Recipe - "Lemon Meringue Pie"

Lemon Meringue Pie in Muffin Tins

These individual Lemon pies are set in biscuits crumbs with a lemon filling that’s wonderfully tangy, finished off with a sweet meringue.

 

Ingredients

6 muffin tins

Base

50 gm biscuits

40 gm butter (melted)

 

Filling

2 tbsp plain flour (sifted)

2 tbsp corn flour (sifted)

¼ cup caster sugar

½ cup water

1 medium size lemon (1/4 cup juice, 1 tbsp rind)

45 gm butter

2 eggs yolk

 

Meringue

2 eggs white

1/3 cup caster sugar

 

Procedure

Preheat oven to 180 C. Line 6 holes of a muffin tray with papers.

Smash biscuits in a bag or in a food processor until you have fine crumbs.

Mix in melted butter and divide crumbs between the muffin trays.

Combine sifted flour and sugar. Add water. Blend till smooth before applying heat.

Stir over heat until boils and thickens.

Reduce heat, add lemon rind and lemon juice and stir for 2 minutes.

Remove from heat. Stir in butter and yolks. Stir until blended and melted.

When slightly cool, pour the blended mixures into muffin papers, over biscuits base.

Beat egg whites on medium high until soft peaks form. Gradually add sugar. Beat well until shiny peaks.

Using a table spoon, scoop the meringue on top the filling. Seal to the edges.

Bake for 5 to 10 minutes until lightly brown.

Let it cool and refrigerate it.