Food Explorer & Home Chef
This has turned out to be my favourite cake to bake this season! The citrus flavour cuts through the sweetness to give the most delightful cake you will ever bake! I’ve tried a version from kebayakitchen.com which is more of a pound cake and more …
Is it May already? I’m looking forward to eating out again as restrictions are slowly being lifted. And about time, as I’m really low on inspiration these days. Could you tell? I love experimenting and trying out new foods. But when you have to come …
Everyone is baking nowadays, it seems, and the shops are running out of bread flour and yeast.
On a day when I was low on both, I changed upon this recipe from a friend’s feed. Am not exactly sure where the recipe is from but the shared picture indicated Momma’s Easy No Yeast Dinner Rolls on win.stylemod.co
Easy as pie, everything can be done in less than 30mins. How’s that for super fast dinner rolls? The buns are not soft and fluffy like bread, but a bit more dense and firm, more like American biscuits or breadcake. Great for dipping into soup or curry or thick gravy.
Ingredients
1 cup flour
1 tsp baking powder (I made 2 portions at a go and used 1 tsp sodium bicarbonate and 1 tsp baking powder for fluffier finish inside)
1 tsp salt (I cut this down to less than half as the rolls end up quite salty)
1/2 cup milk
2 tablespoons mayonnaise
Method
Mix everything together in a bowl then spoon into a greased muffin tray. Original recipe said to bake for about 180 degrees C for about 15mins. In my oven it was a bit too hot, so I turned it down to 160 degrees C for 20mins.
Each recipe makes about 5 buns.
Tiger Beer is donating RM1.5 million to support Malaysian street food during the Movement Control Order (MCO). The funds will be used to help cover rent for street food vendors, coffee shops and food courts across the country as they face reduced income due to …
I forget what day of the week it is already. Weekday or weekend, it doesn’t make much of a difference when you’re staying home either way. Here’s one way you can shake things up a bit. As mentioned in my last post, I’m sharing my …
So, the news is out, and we’re stuck at home for another 2 weeks! Haiz! Let’s cheer ourselves up by making a dessert for a change.
While in the process of fine-tuning my mother’s Pork Trotter’s recipe, I thought I’ll share this Thai dessert recipe first. It’s so super easy to make and you’ll find yourself falling in love with this traditional Thai coconut cake in no time. It’s also delish with a scoop of vanilla ice cream!
I was going through my cupboard and found two practically unopened packs of glutinous rice flour which I have no idea how and why I have this. I hardly make stuff with glutinous rice flour as it is.
Anyway, a quick search on the Net yielded this lovely Kanom Babin recipe (bankfoodsdotcom.wordpress.com).
Ingredients
120ml santan (coconut milk)
70g desiccated coconut (original recipe called for 120g, but this was all I had left. And it was perfectly fine)
40g glutinous rice flour
20g tapioca flour
40g ground almonds (another unusual ingredient which I so happen to find in my fridge)
3 tablespoons honey (original recipe said 7 tbps which was waaay too sweet for me)
2 tablespoons coconut oil
Method
Line a 22cm diameter baking tin with baking paper otherwise just butter the surfaces.
Combine all the dry ingredients in a bowl using a wooden spoon, then add the honey at the end and mix well.
Transfer everything into the baking tin and bake in the oven for about 25 minutes at 170 degrees C.
The cake will turn slightly golden brown. Remove from oven and let it cook for a while before placing on a cooling rack. Divide into 8 pieces and serve.
Feels like we’re in limbo, this MCO (movement control order). While some people get back to basics and unleash their inner chef, others are running out of ideas of what to cook. Frankly, after practically living in the kitchen these past few weeks, I opted …
Was the granola too tedious as you have to keep taking it out of the oven and putting it back in again? Maybe this could be simpler. I was thinking of making a healthier sort of cookie after I saw something in the supermarket. Then, …
It probably wasn’t a big surprise as most of us expected it. But still, when it was announced that another 2 weeks would be added to the Movement Control Order (MCO), it seemed like a lifetime sentence.
I know, I know. I’m feeling pretty restless myself. Keeping myself busy by pottering in the garden and trying different options in the kitchen.
In fact, it feels like we are eating healthier! Less take-out food, more cooking and baking, and I’m using up whatever ingredients I have at home and making the most of things.
Bread is being polished off the shelves as soon as it hits the stores. So, for a change, instead of bread for breakfast, try making your own granola.
My recipe is a revised version of the ones you can easily find on the Internet. I used dried orange peel, as I had some in the fridge as well as the last bits of some dried blackberries I found. But generally, dried apricot or large raisins or cranberries would be better. I call mine Granola Extra because apart from the basic rolled oats, raisin and nuts, I add in a whole lot of other ingredients so it packs a bunch of goodness.
It’s really up to you to add in all the seeds in this recipe, or you can omit some if you don’t have them. It doesn’t affect the outcome of the granola. Cut back on the sugar and salt, according to your own preference.
Ingredients
4 1/2 cups rolled oats (Instant oats don’t work. Trust me, I tried it. It doesn’t keep as long, and you don’t get a nice texture. And when you add milk, it becomes mushy real fast)
1 cup almonds (or walnuts/pecan), chopped chunky
1 cup dried fruits (suggested: cranberry, dried orange peel, raisin, sweetened ginger, pineapple, apricot)
1/2 cup desicated coconut (optional)
1/2 cup chia seed (optional)
1/2 cup sunflower seed
1/2 cup pumpkin seed (optional)
1/2 cup oil (something neutral like coconut oil, grapeseed or sunflower oil)
1/2 cup honey or maple syrup
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
Method
Heat up the oven to 150 degree Celcius in preparation.
In a separate container, whisk the sugar, oil and honey together until it is well-blended.
In a large bowl, add in all the dry ingredients (except the dried fruit) and mix together with a large wooden spoon.
Pour honey mixture into the dry ingredients, and stir everything together. Ensure everything, as much as possible, is coated with the syrup.
On a large baking tray, spread out the granola evenly. I like to use a baking sheet beneath as it makes it easier to wash.
Bake for about 15 minutes and then remove from the oven and mix the granola around so that the bottom half gets baked evenly. Repeat the process for about one hour and 15 minutes. (15mins x 5)
Remove from the oven and mix in the dried fruit. Or you can add in the fruits just before the last 15 minutes, if you prefer drier results.
Let it cool down before storing your precious Granola Extra. You can have it for breakfast, munch on a bowl as a snack instead of potato crisps, or sprinkle it on top of your ice cream or smoothie!
I was getting tired of the usual ABC soup. And while double boiled soups are good and nourishing, but it takes time and ingredients. Time we have, but going out to buy ingredients can be challenging in these times. True blue ajummas may argue that …