SCARY HALLOWEEN LEMON CUPCAKES

Is the time of the scary month again. October 31st is the day we'll celebrate Halloween Day in scary or cute costumes and fun foods with drinks.  This celebration not only involved the kids but also adults....so...Happy Halloween !!!

This year I'm making this lemon cupcakes which is so yummy, moist and fluffy at the same time. Just love this recipe that I had created. Anyway....I decorated these cupcakes with rolled fondant ( I used a good quality fondant ) and created some scary eye balls, scary pumpkins and witches hats. You can make anything you like, as long it is scary enough to treat or trick the kids....ENJOY !!!

INGREDIENTS :

3 large eggs, at room temperature
150 g fine granulated sugar/caster sugar
1 tsp pure vanilla extract
100 g unsalted butter, at room temperature
100 ml milk, at room temperature
210 g self-raising flour
1/4 tsp fine salt
2 lemon, zested
1 lemon, juiced







METHODS :

1. Preheat the oven to 350 degree Fahrenheit. Place the cupcake liners in the 12 muffin cup tin.

2. In a mixing bowl with paddle attachment, beat the butter until creamy for about 5 minutes. Then gradually add the sugar and beat until pale and fluffy for about 15 minutes. Add the eggs, one at a time until incorporated and then add the vanilla extract and the lemon zest.

3. Add the flour in 3 batches and the milk and lemon juice in 2 batches. Always start with dry ingredients then the wet ingredients. Always end with wet ingredients. Mix until well incorporated.
Example : Add the flour, then the milk and lemon juice. Then again flour then the milk and lemon juice. And  lastly the flour.

4. Using a ice-cream scoop, scoop the mixture to the lined muffin tins until at 2/3 full.

5. Bake in the water bath for about 30 minutes or until a skewer inserted into the middle of the cupcake comes out clean.

6. Leave cupcakes in the cupcake muffin tins for 3 minutes before taking out and let it cool completely on a wire rack.

7. Decorate the cupcakes with rolled fondant or any of your favorite frosting.

 

SHRIMP FRITTERS

This dish is always my family favorite especially the kids. Here's the recipe I would like share...ENJOY!!!


INGREDIENTS :

100 g self-raising flour
25 g cornflour / cornstarch
150 ml cold ice water
1/4 tsp salt
1/8 tsp freshly ground black pepper

250 g large shrimp, shelled (leave the tail on) and deveined
250 ml cooking oil for deep frying



METHODS :

1. Combine batter ingredients in a mixing bowl, make a quick stir and let it stand for 5 minutes. Blend the batter into smooth batter with whisk. Add in the shrimp and stir through.

2. Heat the oil in a wok over medium heat. When the oil is hot, hold the tail of the shrimp and dip in the batter. Drop the shrimp into the hot oil and repeat to fill the wok but not over fill because it will make the oil temperature comes down.

3. Deep-fry the fritters until puffy and golden brown. Dish out and drain on paper towel and display on a serving platter. Serve immediately.

CRISPY FRESH CUTTLEFISH / SQUID IN SWEET & SOUR SAUCE

This is one of the best dish I ever tried. This dish can be an appetizer or snack and also gets along with some beers and wines :)

The cuttlefish is very crispy and it also had some hint of the spiciness...very yummy !!!!

INGREDIENTS :

1 kg (1/2 lb) fresh cuttlefish / squid, cut into pieces and make patterns

1 tbsp shredded fresh ginger

6 dried chilies

For The Sauce:

2 tbsp Worcestershire sauce

3 tbsp tomato sauce/ketchup

2 tbsp chili sauce

1 tbsp Chinese black vinegar

2 tbsp sugar

1 tbsp light soy sauce

1/2 tbsp oyster sauce

5 tbsp water

METHODS :

1. Blanch cuttlefish in boiling water for half minutes. Dish and drain.

2. Heat up oil for deep-frying, put in fresh cuttlefish / squid and deep-fry until dry and crispy**. Dish and drain.

3. Pour the sauce ingredients into the wok and cook

NOTES :
** When frying fresh squid/cuttlefish, lots of heats up oil are needed. First round of frying may not be crunchy. Dish up the cuttlefish / squid and drain, add more oil and heat up. Pour in the drained cuttlefish / squid again to deep fry until crunchy. The stove at home with lower flame may need another round of deep frying and this particular dish of cuttlefish / squid is only tasty when is crunchy.

BAKED SPAGHETTI WITH ITALIAN SAUSAGE & SWEET PEAS

This is a quick and easy dish to serve, especially on this cold weather and also a perfect potluck dish to served to family and friends. You can even make this dish with your leftover pasta. Here's the recipe I would like to share...Enjoy!!!

INGREDIENTS :

Kosher salt
1 pound box spaghetti
4 tsp extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 pound mild Italian sausage, casings removed
1 28-ounce can unsalted diced tomatoes
1 jarred marinara sauce
Salt & pepper to taste
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
1 packed frozen sweet peas, thawed 



METHODS :

1. Preheat the oven to 375 degree Farenheit and bring a large pot of salted water to boil. Add the pasta and cook according to the package direction; drain.

2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Stir in the diced tomatoes, marinara sauce and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes. Season with some salt and pepper.

3. Spray a casserole dish with cooking spray. Add the pasta to the skillet and toss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with half of each cheese. Spoon the remaining pasta mixture on top. Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (NOTE: Do let the foil touch the cheese). Bake until the cheese is melted and bubbly, about 30 to 35 minutes.

4. Meanwhile, bring a small pot of water to a boil. Add in the sweet peas and let it cook for about 3 minutes and drained.

5. Once the pasta is ready, let it stand for 5 minutes before serving. Then cut the baked spaghetti with a knife in desired size and placed it on a serving platter. Top the baked spaghetti with some sweet peas and serve.

ROLLED CHICKEN BREAST WITH TOMATO SAUCE & BASIL OIL & CHAMPAGNE RISOTTO

This entree really delicious.....the Rolled Chicken Breast is tasty with salty prociutto, provolone cheese, fresh rosemary wrapped inside and a touch with a delicious tomato sauce. The side dish of this entree, I served it with the Champagne Rissotto with Asparagus and this entree also go along well with a glass of good white wine or champagne. Enjoy!!!

 

Recipe for Rolled Chicken Breast with Tomato Sauce & Basil Oil
This recipe is from ABC Good Morning America by Chef Wolfgang Pucks

INGREDIENTS :

4 chicken breast, halves
4 slices prociutto
4 slices provolone cheese
4 fresh basil leaves
3 tbsp extra virgin olive oil
Pinch of chili flakes
1 tbsp fresh rosemary, chopped
2 tbsp white wine
Kosher salt & pepper, to taste
12 oz  jarred tomato sauce
4 tbsp buttered bread crumbs

- Basil oil for garnish *
- Fried basil leaves for garnish (optional)



METHODS :

1. Preheat the oven to 400 degree Fahrenheit. Pound the chicken breast with mallet until 1/4" thick, then season with salt and pepper.

2. Place 1 slice each of prociutto, basil and provolone cheese. Tuck inside and roll up as for jelly roll. Skewer with bamboo skewer or tie.

3. In a medium size bowl add olive oil, pinch of chili flakes, rosemary, white wine, tomato sauce, salt and pepper. Whisk the ingredients together and pour into a baking dish. Place rolled chicken breast on top of the sauce. Sprinkle top of chicken with bread crumbs, cover with parchment paper and aluminum foil, and placed in preheated oven for 20 minutes.

4. Remove foil and parchment paper. Continue to cook until breadcrumb turn golden brown, about 5 minutes. Remove from oven and let it stand for 5 minutes before serving.



* For Basil Oil
2 cups fresh basil leaves
1 cup olive oil

In boiling salted water, blanch basil for 2 seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towel and let it dry for 1 hour. Pour olive oil in a blender. Turn machine to puree and slowly add in the basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed.


Recipe for Champagne Risotto with Asparagus
This recipe is from Chef Giada De Laurentiis
 
INGREDIENTS :

4 thin slices prociutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tbsp butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 tsp salt
1/2 tsp freshly ground pepper


METHODS :

1. Preheat the oven to 450 degree Farenheit.

2. Place the slices of prociutto on a lightly greased baking sheet. Bake until the prociutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

3. In a medium saucepan, bring the chicken broth to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken broth for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken broth at a low simmer.

4. In another medium saucepan, melt 1 tbsp of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering chicken broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt and pepper.


To Garnish This Entire Entree

Cut the Rolled Chicken Breast into serving bites and placed on the individual serving platter. Then spoon some tomato sauce on top of the chicken.
Spoon the Champagne Rissoto on the side of the chicken and drizzle with some Basil Oil on top of the chicken and risotto.
Garnish the risotto by breaking the crisp prociutto into smaller pieces and topped the chicken with fried basil leaves.
Serve immediately.

LADY'S FINGER / OKRA FRIED WITH DRIED SHRIMP SAMBAL

Okra, known in many English - speaking countries as lady's fingers. Okra is a also a popular health food due to it's fiber, vitamin C and folate content. It's also a good source of calcium and potassium.

Okra can be cook in many different ways but this recipe is the best condiment of all. The okra is being blanched in a hot boiling water but not overcooked them, so they still have the crunchiest.....and with the add of the slow stir-fry dried shrimp sambal....this dish is a WOW!!! Here's the recipe I would like to share.



INGREDIENTS :

300 g okra ( lady's fingers )
20 g dried shrimps, soaked, cleaned and pounded
5 tbsp oil

Spice Paste (Ground)
5  fresh red chilies
5  large dried chilies
1  clove garlic
12  shallots
4  candlenuts
1 tsp belachan, toasted
2 tbsp water
2 tbsp sugar
1 tsp salt



METHODS :

1. Bring water to boil in a wok and add in the whole okra. Simmer until cooked - a fork will pierce it easily.

2. Remove from the wok and cut away the stalks. Sliced diagonally and arrange it on the serving platter.

3. Heat the oil in a wok to saute the grounded spice paste until aromatic in low heat, about 10 minutes. Add the pounded dried shrimps and saute until aromatic.

4. Dish onto the cut okra and serve.

ACAR AWAK (SPICY MIXED VEGETABLE PICKLE)

Acar awak is a classic Nyonya or Peranakan accompaniment that is commonly found on the Nyonya dinner table. Nyonya acar, in particular, is very elaborate - much more so than their Malay counterpart. The Penang Acar-awak showcases the degree of extra attention and refinement that has become the hall mark of the Nyonya kitchen. 

 

 The acar will keep for two weeks in the refrigerator if the ground peanut has not been mixed in. It is best served overnight to allow the flavors to develop. If you like drier acar, is best to drain in a colander for at least a few hours because the sour vegetables could released  a lot of water. 

INGREDIENTS :

500 g cucumber, seeded and cut into 3cm long strips

300 g cabbage, cut into 3cm thick

100 g carrots, cut into 3cm long strips

100 g french beans, cut into 3cm length

100 g long beans, cut into 3cm length

100 g pineapple, cut into small pieces

3/4 cup cooking oil

100 g peanuts, roasted and pounded

4 tbsp roasted sesame seeds

For Scalding Vegetables

600 ml water

400 ml vinegar

2 tbsp salt

2 tbsp sugar

Spice Paste (Ground)

50 g dried chilies

100 g shallots

40 g garlic

15 g fresh tumeric

5 g galangal

10 g candlenuts

20 g belachan, toasted

20 g lemongrass

20 g coriander seeds

9 tbsp sugar

3 tbsp salt

2 tbsp vinegar

METHODS :

1. Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: 2-3 seconds for the cabbage and 8-10 seconds for the rest of the vegetables. Drain vegetables in a coriander.

2. Heat the oil in a wok to fry the spice paste until fragrant in low heat. Season with 9 tbsp sugar and 3 tbsp salt. Bring it to a boil and leave to cool completely before stirring in 2 tbsp vinegar.

3. Add in all the vegetables and stir to mix well. Serve garnished with a sprinkle of the ground peanuts and toasted sesame seeds.

STEAMED GROUND PORK WITH CANNED BLACK BEAN FISH

This dish is always the best accompanied with some steamed white rice. Very easy to prepare and the best dish for the kids and adults.....cause this this dish is very delicious in a way. Here's the recipe to share.

NOTES : The fermented black bean fish paste can be prepared beforehand and kept in the refrigerator for later use.  

Preparation Time : 20 minutes
Cooking Time : 20 minutes


INGREDIENTS :

500 g ground pork

(A)
1/2 tbsp oil
1 tbsp chopped garlic
5 shallots, peeled and chopped
3 chili padi (Thai bird chili), chopped
1 can fermented black bean fish, chopped the fish meat and reserved the oil in a bowl
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar

(B)
1 tbsp chopped carrot
1 tbsp chopped garlic
2 tbsp chopped green onion
1 tbsp light soy sauce
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1 tsp sesame oil


METHODS :

1. In a heated wok, add the oil and reserved can oil. Saute chopped garlic and shallots until aromatic. Add in the chili padi, fish meat with black beans and stir-fry until fragrant. Add the oyster sauce, light soy sauce and stir well. Dish up and set aside.

2. In a mixing bowl, combine ground pork with ingredients B and mixed it until very sticky. Transfer into a steaming plate.

3. Spread black bean fish paste onto the ground pork mixture. Steam over high heat for 15 minutes or until cooked. Remove and serve.

BAKED APRICOT - PECAN FRENCH TOAST

Last Saturday I baked this easy breakfast dish for my kids and they were very satisfied with it. I made this dish the night before and baked it the next morning in the room temperature.

 Remember, that each time you layer the bread in the dish it should be a single layer only. I got this idea of breakfast from the Whole Foods Market website and here's the recipe I would like to share.

 INGREDIENTS :

1 baguette, sliced into 1/2-inches thick (about 15 slices)

4 tbsp butter, melted
1/2 cup dried apricots, chopped
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup heavy cream
1 cup milk
8 large eggs
1 tsp freshly grated nutmeg
1 tsp pure vanilla extract
1/4 tsp fine sea salt
some coarse brown sugar for sprinkle


METHODS :

1.  Line the bottom of a greased 8-inch baking dish with a single layer of bread slices, making sure they fit snugly and cutting them to fit , if necessary. Brush bread layer with some of the butter, then sprinkle with half of the apricots and pecans. Top with a second layer of bread and brush with butter. Sprinkle over remaining apricots and pecans then top with a third layer of bread; brush with remaining butter.

2. In a medium bowl, whisk together eggs, milk, sugar, nutmeg, vanilla and salt. Pour egg mixture over the bread, making sure to soak the top layer completely. Cover and chill for at least 2 hours, or preferably overnight.

3. When ready to bake, let dish come to room temperature and sprinkle some coarse brown sugar on top of the dish. Preheat oven to 350 F. Uncover and bake until golden brown and cooked through, about 45 minutes. Set aside for 5 to 10 minutes then serve.

PAN FRIED CITRUS SCALLOPS WITH RASPBERRY-POMEGRANATE GLAZE

Love, love this recipe that I found in the internet...
@ Food 52 http://www.food52.com/recipes/15669_citrus_scallops_with_raspberrypomegranate_glaze

The every ingredients in this recipe really comes to a 'WOW' and perfect in every bites. Here is the recipe I would like to share and keep :)


INGREDIENTS :

1 pound large scallops
1 lemon, zested and juiced
1 orange, zested and juiced
2 tbsp pure honey
2 tbsp extra virgin olive oil
1 tsp chopped parsley for garnish

some raspberry-pomegranate glazed ( recipe below )



METHODS :

1. Dry the scallops well with a paper towel and season with salt and pepper. This help to get a nice caramelized crust on the outside.

2. Saute the seasoned scallops in the olive oil for a couple minutes on each side. Flip when they start to get browned and golden.

3. Meanwhile, combine the lemon and orange zest and juice and honey. Add to the scallops and let the juices cook down and coat the scallops. Make sure do not overcook the scallops. Is recommended to use a large saute or frying pan so that the juices will cook down quickly.

4. Plate the scallops and drizzle with the raspberry-pomegranate glaze. Garnish with some parsley and served.



Raspberry-Pomegranate Glaze

INGREDIENTS :  

1/2 cup pure pomegranate juice
1/2 cup red wine
1 tbsp reserved raspberry jam


METHODS :

1. Combine the ingredients in a saucepan and reduce by half. You want it to thicken but still be able to drizzle.

2. Optional, but it does make it more elegant - strain the glaze through a sieve to remove the raspberry seeds.

GOLDEN TOFU IN ABALONE SAUCE

I love tofu and I can also see that's a lot of people out there who loves tofu too. Tofu is an excellent source of vegetarian protein.

Anyway.....here's is another recipe I would like to share and it's very easy to prepare.


Preparation time : 30 minutes
Cooking time : 15 minutes


INGREDIENTS :

1 box soft tofu
1 tsp salt
2 tbsp cornstarch
1 egg, beaten
2 cups oil for deep-frying
1 stalk green onion, chopped


Seasoning (Mixed)
2 tbsp abalone sauce
1 tbsp light soy sauce
5 tbsp water
1/2 tsp cornstarch



METHODS :

1. Sprinkle salt all over the tofu and wrap it up with a clean cloth or paper towels. Place a weigh on top of the tofu and let it stand for about 20 minutes to press out the excess water.

2. Heat the oil in the wok in medium high heat. Unwrap the tofu and cut into pieces. Coat the tofu with cornstarch, then dip in the beaten egg and deep-fry in the hot oil until golden brown. Dish and drain the fried tofu. Arrange the fried tofu onto a serving platter.

3. Leave 1 tbsp of oil in the wok, add the seasoning and bring it to a boil until thicken. Pour the sauce over the fried tofu and sprinkle with chopped green onion on top. Serve.

CHICKEN IN SPICY SOY SAUCE

Another favorite of my family.......yummy, yummy chicken and with a hint of spicy soy sauce.


Preparation Time : 30 minutes
Cooking Time : 20 minutes


INGREDIENTS :

2 organic chicken whole legs, deboned
1 small cucumber, diced
3 tbsp oil
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tsp chili powder

Seasoning (Mixed)
2 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp toasted sesame seeds
1 tsp sesame oil
1/2 tsp sugar
1 stalk green onion/spring onion, chopped
1 stalk coriander/cilantro leaves, chopped


METHODS :

1. Cook the chicken thighs in boiling water for 10 minutes. Remove from the heat, leave to immerse in the stock till cool. Cut the cool chicken thighs into pieces and place it onto a serving platter lined with diced cucumber.

2. In the wok, heat up the oil, saute the chopped garlic and ginger until aromatic in a low heat. Dish and drain the crispy garlic and ginger in a bowl. Then in wok with aromatic hot oil, add 1 tsp of chili powder and stir well. Pour out the aromatic spicy oil into a bowl and set aside.

3. Slowly pour the seasoning over the chicken, sprinkle with crispy garlic, ginger, chopped cilantro leaves, green onion and sesame seeds on top.

4. Lastly drizzle the aromatic chili oil over the chicken and serve.

ROASTED DRUNKEN SALT CHICKEN

Hello everyone.....yes, I'm back after disappeared for awhile and not posting any blog. Anyway...today I'm introducing my new recipe of the Roasted Drunken Salt Chicken. This chicken is so moist and salty....well....it's even wonderful when eating with steamed white rice....yummy!!!!


Preparation Time : 15 minutes
Cooking Time : 45 minutes


INGREDIENTS

1/2 whole organic chicken

Marinate (Mixed)
1 tbsp salt
2 tbsp chopped sand ginger (cekur)
1 tbsp chopped ginger
5 tbsp glutinous rice wine (yellow wine)
1/2 tsp five spice powder
Dash of pepper


METHODS

1. Mixed the marinate ingredients and rub it all over the chicken and marinate for about 30 minutes.

2. Preheat oven at 400 degree Fahrenheit (200 degree Celsius).

3. Put the marinated chicken onto a piece of aluminum foil and wrap it up.

4. Bake in the preheated oven for about 45 minutes.

5. Removed from oven, unwrap the parcel and served hot.