HOKKAIDO CHOCOLATE BREAD

Hello my beloved friends & followers, how's your day? I'm feeling great with my fresh baked Hokkaido Chocolate Bread ( http://happykitchen-janice.blogspot.com/2013/08/hokkaido-milk-toast.html?m=1 )  My family & I love this recipe so much. I make it once or twice a week for breakfast or lunch.

It is a great recipe. You guys must try to make at least once. Heehee....

From the original recipe, I just replaced the whipping cream with chocolate whipping cream. Sometimes I will replace milk with water or packed milo or chocolate milk. I added chocolate chips as well for a richer chocolate taste.

The next baking, I will roll with ham & top with cheese. Stay tune. Have a nice day everyone!

HOKKAIDO MILK TOAST

Last month I saw a bread recipe as an opened recipe from Facebook. I were surprised that the recipe is without butter. So I decided to give it a try.

So, I made it yesterday after my dinner. Heehee..... It turns out great, soft & fine. It is a good recipe. My hubhy immediately ate a slice while I'm slicing. Haha.....

But, after I posted in Facebook.... my friend told me she made it before long long ago. Haha...I thought this is the latest recipe @@" pai seh......

Here you go the recipe

•280g bread flour
•30g all purpose flour
•130ml milk
•95ml whipping cream
•30g egg
•9g milk powder ( I avoided)
•40g sugar ( I put 35g)
•5g yeast
•4g salt

1. Mix all ingredients & knead untill smooth & elastic.
2. Proof for 40 minutes.
3. Punch out the air, divide the dough into 3 equal portion.
4. Flatten the each dough & roll up. Place rolled dough into a greased loaf tin. Proof for another 45 minutes.
5. Egg wash & bake for 30-35 minutes at 180c.

NASI LEMAK WITH CHICKEN RENDANG

I'm lost here since my last post. Haha... great to come back & sharevmy recipe.  Yesterday, I cooked my kids favourite " Nasi Lemak" . This was my 2nd attempt. It turns out great. This time served with Chicken Rendang instead of sambal.

Here you go with my own agak-agak recipe but nice o..... heehee.

Rice :
• 3 1/2 cup rice, washed
• 400ml coconut milk
•1 1/2 tsp salt
•8 pieces pandan leaf
•water

1. Put all ingredients in a steamer tray. Add in water until the you reach the level ( just follow the level you cook rice)
2. Steam at high heat for 25 minutes, remove from heat & leave to stand for 15 minutes.
3. Fluff up with chopsticks.

Chicken Rendang :
GROUNDED FINELY
• 10 pips garlic
• 20 shallots
• 15 dried chillies
• 3 red chillies
• 2cm thick galangal
• 3cm thick turmeric
• 3cm thick ginger
• 4 stalks lemongrass, sliced

• 200ml thick coconut milk
• 4 drumsticks
• 150 ml water
• 3 pieces dried tamarind slices
• 2 pieces turmeric leaf, knotted
• 6 pieces 枫杆叶
• 2tsp salt or to taste
• 1 tbsp gula Melaka

1. Heat up 3 tbsp oil, add grounded spices & stir-fry till fragrant, slowly add in some thick coconut milk during stir-fry to prevent it from getting too dry.
2. Add in chicken & stir-fry till aromatic.  Add water, tamarind slices & bring to boil. Covered & cook with low heat until chicken ia tender. ( about 45 minutes, stir in between)
3. Add in turmeric leaf,枫杆叶, salt, gula melaka & remaining coconut milk. Bring to boil & serve or cook till the gravy is dry.

DONE!!! Serve with nasi lemak rice or plain rice! Superb....

Hope you like it... Have A Nice Day!

LONG WAITS

It seems like I'm disappeared quite a long time. Haha..... I'm so busy since end of last year. I baked but no time to post those recipes that I tried. Here, I will post a few recipes I had tried with a very simple method. Hope you don't mind :-)

The very 1st picture is Danish Butter Cookies from a blogger. You can view the recipe from the link below
http://angelcookbakelove.blogspot.sg/2013/01/danish-butter-cookies-vaniljekranse.html?m=1

The 2nd picture is " Fettuccine With Zucchini & Bacon " from Women Weekly Magazine & Pork Chop from my own recipe. Here, I just share with you the pasta.

• 375g fettuccine
• 80ml extra virgin olive oil
• 100g thinly sliced bacon
• 2 small zucchini , slice thinly
• 3 cloves garlic, chop finely
• 1 fresh large red chilli, slice thinly
• 1/4cup chopped fresh parsley
• 1/2cup shaved Parmesan cheese
• lemon wedges for serving

1. Add pasta to a large pot of boiling water, add 1/4 salt & boil until just tender. Reserve 1/2 cup of the cooking water, drain pasta.
2. Heat 1 tbsp olive oil in a frying pan over medium heat. Add bacon, in batches, in a single layer, cook until browned. Remove from pan.
3. Add zucchini to same pan until softened about 2 minutes. Add the remaining oil, garlic & chilli. Stir till fragrant.
4. Toss zucchini mixture with hot pasta & the reserved cooking water to moisten. Season some salt to taste.
5. Top the pasta with Parmesan cheese & serve with lemon wedges.

Try it..... I tried twice.... NICE!!!!!

The 3rd picture is "Chocolate Cranberry Cupcake" adapted from Easy Stir'n Bake Cakes from Kevin Chai's Lichee Cake. I changed Lichee to cranberries & desiccated coconut to ground hazelnuts. Here's the recipe :

• 100g plain flour
• 10g cocoa powder
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 2 eggs
• 100 caster sugar
• 80ml corn oil
• 120g cranberries
• 10g ground hazelnuts
• 20g chocolate chips

1. Combine flour, baking powder & bicarbonate of soda in a mixing bowl.
2. Combine eggs, sugar & oil. Stir into flour mixture together with cranberries, ground almond & chocolate chips until well blended.
3. Spoon mixture into paper cups. Bake in preheated oven at 175c for 20 minutes.

It was super easy cake without using mixer. Haha... Simple & yummy! I will be back soon will my bread recipes. See you soon:-) Have a nice day!

COFFEE MOUSSE

Received an order " Coffee Mousse Cake". This was my 1st attempt~ I changed my previous recipe http://happykitchen-janice.blogspot.com/2012/03/special-day.html?m=0 .

Every time I receive an order, I will feel nervous on cake decoration. This time, I felt the same.... But luckily it turns out great~ hope it taste nice too :-)

PURPLE SKIN

From the last post of angku kuih, I still left 1 portion of filling. So this time, I decided to use purple sweet potato. The colour looks great. I love the colour! How about you? Below is the angku kuih recipe from my previous post

http://happykitchen-janice.blogspot.com/2012/10/final-exam-ended.html?m=0

STEAMED RAINBOW LAYER CAKE 九层糕

Kuih again!!! Haha~ Craving for kueh this few weeks.... Heehee.... Today I made Rainbow Layer Cake "九层糕＂from my recipe book "Steamed Cake & Kuih Muih" that I bought 2 years ago.

The texture & the taste are so nice. My kids love it so much :-) But the very bottom layer came out :-(

Here's the recipe :

Ingredients A
• 600ml thick coconut milk
• 600ml water
• 150g rice flour
• 350g tapioca flour
• 180g Hoe Kwe flour

Ingredients B
• 200ml thick coconut milk
• 270g caster sugar ( reduced )
• 400ml water
• 5 blades pandan leaves ( knotted )

Ingredients C
• 3 types of different food colouring

1. Mix all ingredients B & bring to boil, cook until the sugar is completely dissolve, remove from heat, strain well & set aside.

2. Combine all ingredients A, add in B mixture, mix well. Next, divide the batter into 3 portions evenly, stir in few drops of different food colouring to each portion.

3. Prepared a greased 10 inches square steaming Tim, preheat for 3 minutes. Next, pour in 1 bowl of batter ( about 250ml ), steam at medium heat for 5 minutes, then pour in another layer of colour batter, continue steam for further 5 minutes.

4. Repeat the process until the batter is used up. Lastly, steam for another 15-20minutes until the cake is cooked though. Remove from heat, leave cool before cut & serve.

What's my next work? Hmmm....