Baked cream cheese tarts

These are delicious and I applied 3 different toppings. The original recipe is from Alex Ong but I followed this blog recipe http://messywitchen.com/recipe/dessert-recipe/blueberry-cheese-tarts/

I made 12 tarts and I still have left over cream cheese filling so perhaps next round can make up to 15 tarts for 1 batch. I think is because my tart size is small as I used my Zhui kueh molds.

I kept the filling and the remainder pastry dough in the fridge to make more tarts next day.

Making the tart shells each 30 gm

Should have reduced to 25gm as my mold size is smaller - next time!

Spoon cheese filling into cooled cooked tart shells - baked at 190c 11 mins

Ready to bake 

Baked  at 180c for 9 mins

Enjoy!!

Cheese and Bacon Potato Gratin

This is a dish for potato lovers

I used up 4 russet potatoes and a few slices of bacon in there. It is aromatic and I like the flavour.

You can find the recipe here

http://www.jamieoliver.com/news-and-features/features/easy-potato-gratin-cheese-bacon/

Although the link says Jamie Oliver but this recipe is contributed by Mardi Michel

I omitted the white mushrooms n flaked almonds and for cheddar cheese I replaced with pizza plus shredded cheese from Perfect Italiano.

Through the same link you can find Jamie Oliver's  festive potato bake .

4 large russet potatoes, some bacon , whipping cream cooked with garlic.

I find that it's a huge serving 

We just ate for fun but I kept the balance and brought it to work for my lunch the next day . Just wrap in aluminum foil n heat it up.

 Slice the potatoes as thinly as possible

Bacon that I used

Cross section of my potato gratin . I added some diced yellow capsicum as well.

Do give it a try! Happy baking!

 

Waffles mania

Chocolate waffles

Pandan waffles 

Yes, for the last 2 nights I tried making 2 types of waffles from 2 recipes

Asian pandan style waffles , recipe from 

http://www.houseofannie.com/pandan-waffles/

Western style chocolate waffle recipe from 

https://www.hersheycanada.com/recipes/en-ca/recipes/breads-muffins/6817/chocolate-dessert-waffles-recipe

Both are made using the morries brand .

I bought this which comes with interchangeable plates for making waffles, mini donuts or sandwiches.

I personally prefer the chocolate waffles

Do check out the recipe links above and try. Happy cooking!

Quick cookies - with chocolate chips

This is really a quick cookie recipe and delicious too!

http://www.bbcgoodfood.com/recipes/6681/quick-cookies

For this recipe  I made 24 cookies

I made with plain flour instead of self raising flour

Ingredients

100 gm unsalted butter softened 

100 gm castor sugar

1 tablespoon golden syrup

75 gm plain flour mixed with 1/4 teaspoon baking soda n 1/8 tsp fine salt

75 gm plain flour mixed with 1/4 tsp baking powder and 1/8 tsp fine salt 

2 tablespoon Hershey's semi sweet mini chocolate chips

Method 

Put butter n castor sugar in a mixing bowl

Use a wooden spoon to stir till paste like

You shouldn't feel much grains of sugar left

Add in the tablespoon of golden syrup n mix well

Add in the first 75 gm of plain flour mixture

And the chocolate chips 

Mix well till no more white flour

Add in the second 75 gm of plain flour mixture 

Mix well

Preheat oven to 170c ( original is 180)

Prepare 2 trays lined with baking paper 

Use 2 teaspoons

One to scoop and the other to help push onto the tray 

Please do not press the cookie dough down

Place them apart 12 on one tray

I am using a table top Cornell oven

So I use the middle rack to bake these about 13 mins

When done, let the cookies sit on the tray for another 2 minutes before moving them to a wire rack n cool completely 

The cookies are very soft when just taken out of the oven 

They will harden upon cooling

They are crispy but I did not find them chewy as described in the original recipe 

Maybe I made smaller cookies as I made 24 and not 12 pieces

Dough can be pinched instead of using spoons too. 

Maximum 12 on my tray 

After baking they spread out

Do try this recipe - easy, quick and delicious!

Stirfry Udon with dark sauce

This is a yummy dish of stirfry udon with dark sauce. Easy to prepare n delicious.

Good to do since my helper off day and I prepare this simple dish for my family.

The original recipe is from Rasa Malaysia

http://rasamalaysia.com/malaysian-style-fried-udon/2/

I have changed some ingredients like the kecap manis sauce to Feng He Garden dark sauce so the taste may not be the same - however, my family enjoyed it very much.

I also substituted pork with prawns for my children.

Ingredients 

Sauce 

Oyster sauce I used Lee Kum Kee 3 tsp

Dark Sauce Feng He Garden 4 tsp

Soy sauce Kikkoman 3 tsp

Fine sugar 1.5 tsp

Sesame oil a dash

Water 12 tbsp initially 

Added more during cooking 

Mix above in a large bowl and set aside

Pork filet slice n marinate with oyster n Kikkoman soy sauce for 15 minutes - keep in fridge covered

1/2 large carrot julienned

1 stalk spring onion cut into 1-2 inch lengths 

2 pcs garlic sliced 

Some bunashimeji mushrooms - pls wash n separate 

Dodo brand large rectangle fish cake 1.5 pcs sliced 

Chinese cabbage sliced into strips about  - see photo 

Cooking oil

2 eggs stirfried n cut into strips (optional)

3 packet of udon - fairprice brand

Method 

Remove marinated pork from fridge about ten minutes before using 

Boil water n cook udon for 2 minutes n drain water n set aside 

Heat some oil in large frying pan 

Fry the garlic for short while no need to brown 

Add in the pork n fry till half done n push aside leave in the pan

Add in the carrot n stirfry 

Add in mushrooms n stirfry all include pork

Add in cabbage n stirfry

Add in fish cake n stirfry 

Add in udon n prepared sauce 

If sauce cannot cover all udon , mix in a little water to sauce bowl and pour over udon

Use a pair of chopsticks now to move the udon around n coat with sauce

Then add in spring onions n cook a minute more

Can be served with egg strips 

Note - I prepared for 2 adults n 2 young children 

Amount can be increased for older children 

Oyster dark sauce chicken wings

I am glad these turned out yummy!

The gravy mixed with the rice to eat is tasty too!

Recipe

Ingredients 

1 pack of mid joint bought from Fairprice supermarket 

Sauce ingredients

Feng He brand dark soy sauce about a tablespoon 

Oyster sauce about 2 tablespoon

1 teaspoon of sugar or more (taste n adjust)

Water about 1/2 a small rice bowl

Mixed all together 

Cornstarch water 1 teaspoon cornflour mixed with 2 -3 teaspoon water 

Some ginger and yellow onion slices 

Method

Wash and pat dry the chicken wings

Rub some salt on the wings and keep aside 20 minutes

Heat a pan or wok with some cooking oil

Add in the ginger and onion and fry till fragrant

Turn to low heat

Then add in the wings and fry on both sides are browned slightly 

I cover my pan at the same time if not too much oil splatter 

Then add in the sauce and mix the wings 

Stir in the cornstarch mix and cover 

Cook till gravy reduced 

Taste and adjust - add water or sugar if necessary 

Serve with rice 

Brown the wings

The sauce bubbling 

Ready to eat

Fried mid joint chicken wings

My chicken wings are fried in a wok. Deep frying is not really my forte as I am so afraid of being scalded. But these turned out ok!

Recipe

One tray of mid joints ( bought from supermarket)

Kikkoman soy sauce 2 tsp

White pepper 

Corn flour 4 teaspoons

Cooking oil 

Marinate the chicken with the soy sauce, sprinkle of pepper and coat them with the corn flour

Leave in the fridge about one hour 

Before frying take them out and bring to room temperature about 15 minutes

Heat your wok and add in the oil

Try to add enough to cover the wings

Use medium fire to heat the oil, lower the temp to low before adding in the wings 

I cover the wok 

Then when I smell the wings fragrant smell , I quickly lifted the wok cover away

I flipped the wings n continue frying to nice golden brown.

Serve them with your favorite chilli or tomato sauce.