STRAWBERRIES MUFFIN WITH CINNAMON SUGAR TOPPING

Here's my another recipe for strawberry season.....the strawberries muffin top with some cinnamon sugar. It's so fluffy and with the fresh strawberries.........mmm....yummy, yummy, yummy!!!

INGREDIENTS :

1/2 cup unsalted butter, softened
3/4 cup sugar
2 cups flour
1 extra-large egg
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp pure vanilla extract
1 1/2 cups chopped fresh strawberries

For cinnamon sugar:
3 tsp sugar
1/2 tsp cinnamon


METHOD :

1. Preheat oven at 400 F. In an electric mixer, cream the butter and sugar until light and fluffy. Then add egg and mix it well.

2. In separate bowl, sift the flour, baking powder and salt. Then add the flour mixture and milk alternately to the butter mixture.

3. Finally, add the vanilla extract and gently fold in the strawberries.

4. Divide evenly the batter in the muffin pan layer with liners. Bake for 20-25 minutes.

5. Let the muffins sit in the muffin pan for 5 minutes before removing it to the rack to cool.

SPINACH & TOFU SOUP

This is a very healthy and easy to make soup. My kids don't like to eat spinach much when I stir-fry it but they seem to like it with this soup. It is so simple to make and I would like to share this recipe with all of you.

All you need are :

1 box soft tofu, mashed
4 large eggs
2 box (64oz) low-sodium chicken broth
1 bag (9oz) spinach
3 tbsp fried shallots
some salt and pepper


Method :

• In a bowl, whisk the eggs. Then add in the mashed tofu, salt and pepper. Mix it well.
• In a low heat with 2 tbsp of vegetable oil in the wok, add in the tofu mixture and let cook like an omelet. Then in the wok with your spatula, cut the omelet into wedges.
  

• Then add the chicken broth and fried shallots. Let it boil and turn off the heat. Add the spinach into individual bowl.

• Then add the tofu on top of the spinach with some soup and served hot
  

CRISPY GARLIC FLAKES WITH PLUM SAUCE CHICKEN

I would like this recipe with all my blogger friends and hope you'll love it. This entree is taste so delicious with the crispy garlic.....you'll got to try it!!!

INGREDIENTS :

2 chicken whole legs, cut into pieces
10 pips garlic, peeled and sliced thinly

Marinate:
1 tbsp light soy sauce
1 tbsp Shaoxing hua tiau wine

Sauce (mixed well)
4 tbsp water
4 tbsp plum sauce
1/2 tsp sesame oil
salt to taste


METHOD :

1. Mix the chicken with the marinate ingredients and let it sit for at least 30 minutes.

2. In a wok, add 3 tbsp of cooking oil and deep fry the garlic in low heat until golden brown and crispy. Dish and drain.

3. Deep fry the chicken in hot oil until golden brown and cooked. Dish and drain.

4. In a clean wok, cook the sauce until thick and sticky. Add in the chicken and mix it well. Dish up and sprinkle the fried garlic flakes on top and served hot.

CLAYPOT CHICKEN RICE

INGREDIENTS :

2 chicken whole legs, cut into pieces
1 pair preserved Chinese sausage/Lap Cheong, sliced thinly
50 g salted fish, cubed
2 tbsp shredded ginger
2 tbsp shredded spring onion

Seasoning:
1/4 tsp salt
1 tbsp oyster sauce
1/2 tbsp light soy sauce
2 tbsp Shaoxing Hua Tiau wine
dash of dark soy sauce
1 tbsp corn starch
3 tbsp water


METHOD :

1. Mix the chicken leg pieces, spring onion and ginger with the seasoning and marinate for at least 30 minutes.

2. Meanwhile, in a hot wok, stir fry salted fish until fragrant and set aside.

3. In a steamer, steam the marinate chicken in high heat for 20 minutes or until cooked.

4. Then add the washed rice in a claypot to cook in low heat. Once it cook, add in the preserved chinese sausage and cook another 15 minutes.

5. Lastly turn of the fire and add in the steamed chicken on top of the claypot rice with the salted fish and some dark soy sauce. Mix it well and served hot.

HAPPY BIRTHDAY TO ME!!!

So this week on March 18 is my birthday......and I decided to make myself some butter cupcakes and top it with some fondant and homemade butter cream. Although is my first time, I still manage to make it right and the color just perfect for me.


These are the cupcakes with homemade butter cream and some sugar pearls


And here are the cupcakes with butter cream and fondant leaves topping


These are my favorite creation of flower fondants