November 28, 2016

Ronni's Orange (and sometimes Lemon) Butter Cookies

Cookies. You love them and you love them. When they are so high in sugar and butter, how not to love love love them?

My hubby loves loves loves loves them. I'm not exaggerating.
All kinds of cookies.
Hard, soft, chewy, gooey, whatever.

What was left after 1 day. I should be grateful.


Here is a little original recipe from me. I call them Ronni's Orange (and sometimes Lemon) Butter Cookies. 

Ronni's Orange (and sometimes Lemon) Butter Cookies.
Makes around 25-35 pieces depending on the size of your cookie cutters

Ingredients 
180g flour
20g corn flour (can add more)
1 egg yolk
60g sugar (Warning, I don't like my kids to take them too sweet. So do add another 20-30g if you prefer cookies like how they should be)
100g butter softened
Zest of 1 orange (or lemon)


Method 
  1. Preheat oven (I usually do it only at the cookie cutting phase as I usually take a long time doing that)
  2. Cream butter and sugar till pale and fluffy
  3. Add yolk and continue beating
  4. Add in orange or lemon zest and continue beating
  5. Add sifted flour and beat till just incorporated
  6. Bring together into a dough with a spatula or just do it by hand like I usually do
  7. Use cookie cutter to cut out cookies. Dip cutter in some flour if dough keeps sticking to it. You can opt to chill in fridge for 20-30mins if dough is too soft.
  8. Bake at 180 degrees for 12-15 mins till browned
  9. Cool and eat!

November 14, 2016

Stuffed Deep Fried Beancurd with Minced Meat

Gosh! I just realized it has been 4 years since my last update to this blog! For one, I just couldn't understand why Google redirects my blog to blogspot.my instead of blogspot.sg!

I guess with 2 kids in tow and a full time job with no helper, somehow this blog gets neglected.

Nevertheless, I have been faithfully cooking and baking. In fact, on a daily basis, since I prepare nearly all the dinners we have at home for the family.

"How do you manage that?!" was usually the question I get from colleagues and friends who understand how busy a schedule I can have. My answer, hyper-scheduling and God's grace! Somehow, God has given me a good speed and efficiency developed over the years. Thanks to that, I was able to somehow manage well.

One friend was telling me that she sees me like a participant in the Master Chef. No no, not because I cook wonderfully but because on a daily basis, hubby will take out some frozen meat stuff in the afternoon to defrost and when I am home, I will check out what's defrosted, what I have in the fridge and decide within 10-15 minutes the dinner menu for tonight. I do get a lot of inspirations from blogs and recipes online. Sometimes I remembered I saw a wonderfully perfect recipe to be used on a occasion like today but... I can't find it anymore! Hence... it brings me back to why I need to update this blog again. For my own reference and if possible, for the benefit of others who are also in the journey of food making for the family.

So, here's an original spontaneous Master Chef-like recipe to commemorate Ronni's hiatus comeback. :)


Stuffed Deep Fried Beancurd with Minced Meat
Makes 10

Ingredients 
1 pack of deep fried beancurd (tau pok)
300g minced pork
50g minced prawn (I omitted this as they weren't defrosted yet)
1/2 large yellow onion (I used purple onions for this as that is the only available onion), finely chopped
1/2 tsp five spice powder
1 tsp corn flour
1 tbsp soya sauce
pinch of salt


Method 
  1. Combine all ingredients except beancurd and mix well into a meat mixture
  2. Make a slit on one side of each of the beancurd
  3. Stuff the meat mixture into each of the beancurd slit made
  4. Arrange them in a oven proof tray and grill at 180C for 25-30mins

September 11, 2012

Marble-ful Wonder

It was with great excitement that I bought my 3rd copy of Good Food Magazine Asian edition in Singapore. I was thinking of subscribing to it but couldn't find the online way to do it.

It was then with great disappointment that I read about this September issue being the last issue of this magazine. They had so many nice recipes. Just reading them I am already satisfied and has no need to step into the kitchen. :)

With this sad news, I had to start getting my butt and my hands going. So without further ado, I jumped in to try one of its recipes immediately. An easy retro one i.e. Chocolate Marble Cake.

Because it was so so easy, I was way too confident and flopped quite badly. To make it worse, I did it with my kid and it was quite embarrassing to not produce a nice edible cake at the end of our efforts. Blunders made were way too "childish" to be named. I threw the cake away...

After the kids were in bed, I stepped into the kitchen again, psycho-ing myself that I will be hungry by the time that the cake is done (a good 45mins in the oven). And the result was gooooooooddddd... ok, not THAT good especially when I love those rich dense mousse cakes but good enough as a quick treat for me and my hubby.

I was concerned about the cracked top and after comparing the pics found in the magazine - ah yes, they have at least a pic for every dish! How nice! - they had the same cracked top too. Ok, not my blunder then. Taste wise, I have reduced the sugar by 30% so it was just nice for us. Sweet smelling too. Very retro. Should try again whenever an easy cake is needed.

Chocolate Marble Cake
Adapted from Good Food Magazine Asian edition
Makes a 4" x 8" loaf or a 10cm cake tin

Ingredients 
113g butter unsalted, softened

113g caster sugar (I used only 80g) 
2 large eggs
113g self raising flour
1½ tbsp milk

½ tsp vanilla extract
1 tbsp cocoa pwder

Method 

  1. Preheat oven at 180C.
  2. Prepare pan by greasing the base and sides
  3. Place butter, sugar and egg into the food processor. Whizz for 2mins till thick.
  4. Add flour, milk and vanilla extract. Whizz again till combined.
  5. Divide the batter into 2 bowls.
  6. Add cocoa powder to one bowl.
  7. Take 2 spoons to dollop chocolate and vanilla cake mixes into tin alternately.
  8. Tap bottom of tin to remove air bubbles.
  9. Take a skewer (or a toothpick or fork or chopstick) and swirl it around the cake batter to create marble effect
  10. Bake for 45-55 minutes or until skewer comes out clean. Cool and serve.
    Alternatively, cake can be kept in airtight container for up to 3 days or freeze for 3 months.


Bake date: 10 Sep 2012

August 29, 2012

Bless (Hot Cross) Buns



Everything that can go wrong went wrong in the making of these buns. Nevertheless it turned out really well! Reason? I prayed over it. Yup, that's right, these buns have been blessed by me.

Surely it couldn't be that bad? So what went wrong? Let's do a count in brackets.


Started with me warming the milk in a microwave (1).

Then I added 7g of yeast to the milk and let it sit for few minutes. It did not froth at all! (2) It could be due to the fact that the milk was slightly hot. :P

Not sure what took over me as I still added the yeast + milk to the dough (3). Left the dough to proof in its ultra sticky state with no kneading done yet. Nothing moved. No rising at all after 10mins. (This is not counted as I left it to proof slightly first before kneading since HHB mentioned about the wet dough).

I opened a new pack of instant yeast and added it to some water with sugar. It froth only slightly. Upset, I simply poured about 3-5g of instant yeast onto the dough (4). Give it a slight fold over with a metal spoon and threw it into my mixer with dough hooks.

After churning about 10mins, surprisingly a nice satiny dough formed. Not wanting to dirty my hands, I used a spatula and tried to "roll" it into a ball and left it in the mixer bowl to proof, covering it with cling wrap.

Due to the high amount of yeast being added, it doubled its size in 20mins instead of the usual 1 hour. I quickly took it out and cut into 16 portions. Rolled them into small balls and place them in a tray.

It was here that I said a prayer and blessed my buns!

Then I realized I forgot about the chocolate pieces (5)! Took chocolate chips out and took out the balls one by one. Tried to wrap some chocolate chips in them. As I did not want to waste my chocolate chips in case the bread did not turn out well,  I did not managed to use 150g but only wrapped in 50g at maximum. I left the buns to rise and it took only 15mins instead of the usual 30mins to double in size. 
I was in such a lousy mood that I had no desire to add the nice chocolate "hot cross" on the buns at all. You can refer to the original recipe here or HHB's post for more information.

My original intention was to keep the buns in the fridge after shaping so that I can have freshly baked bread tomorrow morning for the whole family. However, since I had little faith, I decided to test them out tonight. I chucked the tray into the oven to bake.
And so it happened... the buns turned out very very nice! Soft and not dry at all! Texture was just right. I could have used much more cinnamon and chocolate chips. Alas, me of little faith.
The bread was good but was slightly dry the next day, probably due to the direct dough method being used. Nevertheless, it was good! Even a non-bread person like my hubby took 4 buns. :)

Blessed (Hot Cross) Buns
Makes 15-16 small buns

Ingredients
300g  plain or all purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
7g instant yeast35g sugar 
40g unsalted butter, chopped or cubed
125ml milk, warmed
1 egg, lightly beaten
40ml warm water
150g chocolate chunks or chips

Method
  1. Combine flour, cinnamon, salt, instant yeast and sugar in a bowl.
  2. Add in butter. Use a fork to rub butter into the flour mixture.
  3. Whisk egg with milk and water.
  4. Make a well in the center of the flour mixture and pour the egg mixture into it. Mix and knead into a dough.
  5. Add in chocolate chunks or chips and knead slightly to incorporate.
  6. Rest the dough for 10mins so that it will be easier to knead later.
  7. Bring dough out onto a lightly floured surface and knead till dough pass the elastic membrane test. Or you can simply chuck it into a mixer with dough hook for this task.
  8. Form dough into a ball and place it in a well-oiled bowl.  Cover bowl with cling wrap and let it rise for 1 hour or till it doubles in size.
  9. Remove dough and give a few light kneading on a lightly floured work surface. Divide into 15-16 equal portions and shape into balls. 
  10. Place balls close to one another in a tray. Rest them for 20mins or till they are double in size. You can now brush the top with egg wash if desired. (I'm too lazy to crack another egg for this)
  11. Bake at preheated oven at 200 degC for about 15mins or until golden brown.
Bake date: 28 Aug 2012