Crispy Oyster Mushroom

A super addictive snack. So yummy! :)
I made a batch and it's gone so quickly!

Recipe is from Nina's site

What you need:

2 packets (300g) of fresh oyster mushroom 
2 eggs (I used only the whites)
1 tsp salt
150g plain flour
50g corn flour
5g baking powder (I used double acting)
enough oil for deep frying
garlic salt

Method:

1. Mix together plain flour, corn flour and baking powder
2. Wash clean mushroom, cut lengthwise (remove the stem)
3. Dip mushroom in the egg whites, drain
4. Put in the mushroom in the flour mixture, make sure all are fully coated
5. Heat oil in frying pan (lots of oil!) and deep fry mushroom til crisp
6. Remove from heat and drain over kitchen towel, let cool
7. Sprinkle with garlic salt and toss well
8. Keep in airtight container

 

 

This post is for  Little Thumbs Up May - Mushroom, organised by Zoe from Bake For Happy Kids and  Doreen from my little favourite DIY, hosted by Joyce from Kitchen Flavours

 

 

Mushroom Omu Rice with Pan Fry Salmon & Stir Fry Cabbage with Fishcake and Mushroom In Thick Gravy

A simple meal for my family :)

 

 

I used the same recipe for the omu rice, it can be seen HERE
But this time I only used sliced shitake mushroom and chopped yellow capsicum for the rice
For the pan fry salmon, I only rubbed the salmon fillet with salt and pepper and pan fried over medium low fire til golden brown and cooked

And I cooked another dish to complete the meal...

I just sautéed garlic and added in sliced fishcake, sliced mushrooms, stir well
Added in salt, pepper to taste and a pinch of chicken stock powder. Poured in water and bring to boil. Threw in sliced cabbage and cook til the vegetable softened, about 2 minutes
I mixed in corn flour and water mixture and stir til I got the thickness I desired

Simple, isn't it? But it's tasty and the whole family enjoyed them
We ended our dinner with all plates and bowls empty :)


This post is for  Little Thumbs Up May - Mushroom, organised by Zoe from Bake For Happy Kids and  Doreen from my little favourite DIY, hosted by Joyce from Kitchen Flavours

15 Minutes Pizza With Ham & Mushroom

Anything quick and easy always excites me
So when I saw Ann from Anncoo Journal posted 15 Minutes Pizza, I knew I would make it
And I did yesterday. All gone very quickly. Everybody loved it :)

 

 

What you need:

 

1 pack of 5 wholemeal wraps

pasta sauce of your choice (I used Prego traditional sauce)

sliced honey baked ham

sliced shitake mushroom

grated cheddar cheese

grated mozzarella cheese

 

Method:

 

Place each wholemeal wrap on a lightly oiled baking sheet

Spread pasta sauce, followed by arranging ham and mushroom

Sprinkle both cheeses and bake in preheated oven of 200degC for 15 minutes

Serve immediately

 

 

This was the wrap I used, really value for money with great taste, too :)

 

 

The next day after school Abby asked to have this pizza again for lunch. I had to tell her that I had no more left.
Looks like I will make this again sometime soon :)

This post is for  Little Thumbs Up May - Mushroom, organised by Zoe from Bake For Happy Kids and  Doreen from my little favourite DIY, hosted by Joyce from Kitchen Flavours

 

Sabah Fried White Mee Hoon

Very similar with Tuaran Mee I cooked the other day. As delicious, too
This time I used chicken meat and fish cake slices

Recipe is from Mary from A Pepper's Love

What you need:

150g seafood (I used chicken breast, diced and marinate with salt and pepper)

300g thick rice vermicelli (soaked in hot water til soft)

4 cloves of garlic (I used 7)

1/2 big chili (I didn't use)

1 egg (I used 2)

1-2 stalk of choy sum or gau choy (I used half packet of chye sim)

1/4 carrot (I used 1/2 - julienned)

1/2 big onion, sliced

1 tsp chicken stock (I used powder type)

3 tbsp chicken soup (I used 7 tbsp)

2 tbsp oil

1 tbsp light soya sauce (I added)

 

Method:

1. Heat the wok with 2 tbsp oil. Put meat and fishcakes to fry for few seconds. Add garlic followed by carrot and onion
2. Add eggs, stir briefly, immediately add in mee hoon and stir fry for few seconds and finally add chye sim
3. Add chicken stock & chicken soup and light soya sauce, then continue to stir fry for few second
4. Serve hot

 

After I made my Tuaran Mee the other day, I read a blog post by Kelly from Kelly Siew Cooks, sharing her cooking the noodle

I just realized that one important element in the dish is to let the egg coat the noodles.

So I tried on this dish I cooked today, but I guess I still didn't do a good job in that

I shall try again :)

 

 

 

This post is for Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

THB#18 Blueberry Almond Cake

Another keeper recipe from the book Coffee Cakes by Lou Seibert Pappas
The Home Bakers bakes recipes from this book currently, and many times, if not all, impressed by the results :)

A super soft and moist cake, bursting with lots of juicy blueberries and crunchy almonds
Perfect for tea time companion! Delicious!

The original name for this cake is Marionberry Hazelnut Cake
Anybody familiar with marionberry? I am not. In fact, I never heard about it :)
I googled for the image, it looks similar to blackberry, but more to oval in shape
Tastewise, I am clueless, I never even see it here in Singapore hehehe...

Hence, I chose blueberries to replace marionberry, and instead of hazelnut, I used almond instead
I baked half recipe using 20x10cm rectangle pan
I followed the recipe accordingly, but reduced both sugars to 1/8cup each (total 1/4 cup for both sugars combined) - the sweetness is just nice to my liking
I replaced almond extract to vanilla extract
Using almond meal and omitted 1/2 tsp cinnamon (for half recipe) supposedly mixed in the batter
1 cup of blueberries seemed a lot for the pan I used, but I used up all anyway
I used chopped almond for topping

For the full recipe, please visit Janis from The Kitchen Is My Shrink whom has chosen this great recipe from the book :)

This post is for The Home Bakers hosted by Joyce from Kitchen Flavours

 

To view other members' baking this cake, please visit The Home Bakers (THB)

Sabah Chicken Rice Parcels (Linatan)

I was intrigued to try this dish, but I wasn't too sure if my family accepted it
I was pretty sure they like it, but at the same time I was certain they'd think it's too bland
Indeed I was right, that's what they said when they tried on this dish. No taste, that's what they said :)
But overall, this is a dish they don't mind having :)
For me, I personally love this dish. Yes, a little bland but it's really tasty and fragrant too :)

Recipe is from Wendy from Table For 2..... or More and I cooked the rice using Happy Call pan inspired by Veronica from Peng's Kitchen


What you need:

400g chicken (I used half chicken, deskinned the breast, thigh and wing)
300g rice
700ml water (I added a little)
1/2 tbsp salt
banana leaves, wash and blanch in boiling water to soften
5 cloves of garlic, minced (I added for extra taste)

Method:

1. Rinse rice and soak for 30 mins
2. Heat up Happy Call pan. Place chicken pieces, meat side down onto the pan. Let it sizzle for a whileover medium heat, add in water and salt. Bring to boil. Cover pan and simmer on lowest heat for 10mins

3. Drain the rice and put it in the simmering chicken broth. Stir to distribute the rice evenly. Bring to boil
4. Cover pan and let it simmer on the lowest heat for 10mins until the liquid is absorbed and rice is cooked
5. Turn off heat and let the rice sit for another 30mins
6. Remove chicken from the rice and shred it
7. Spoon a few tbsp of warm rice onto prepared banana leaf, top with some shredded chicken and fold like a parcel
8. Preheat steamer and steam the rice parcels for about 30 minutes (I did this but it's optional)

See the dish below.. It's sambal stir fry chayote prepared by my mum to eat with the rice parcels for extra kick. Eat them together with onion crackers was really a fulfilling meal. Yum! :)

I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Individual Cheesecakes for Mother's Day

This bake is to respond to my current craving to something cheesy
After all, all mummies today deserve to indulge themselves right? LOL

So many cheesecake recipes in my to do list. Steamed, baked, no bake, light, spongy, buttery, creamy, fruity, chocolaty...which one, which one...
I read my craving and it told me I wanted something rich and creamy, hence my choice on this recipe by one of my trusted site, Joy Of Baking

To accompany the cakes, the toy car was contributed by Ian, the pink dress doll by Abby and the yellow lily was DH's LOL

Oh my, so rich, so creamy, just like I wanted!
The sweetness of this cake went so well together with the tangy berries

What you need:

For the base:
100g crushed digestive biscuits (I used marie biscuits)
15g white sugar
65g melted butter

For the filling:
454g (2 boxes) cream cheese, room temperature
130g white sugar (I used 120g caster sugar)
a pinch of salt
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp lemon zest (I used zest of 1 lemon)
120ml sour cream, room temperature (I used plain low fat yoghurt)

Method:

Preheat oven to 150 degC and place oven rack in the center of the oven. Line 12 muffin cups with paper liners

For crust:
In a small bowl combine biscuit crumbs, sugar, and melted butter. Press a heaping tbsp of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling

For filling:
In the bowl of your electric mixer, beat cream cheese on low speed until creamy and smooth. Add sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating until incorporated. Add vanilla extract, lemon zest, and yoghurt and beat until incorporated

Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for 22 minutes or until firm but the centers of the cheesecakes still wobble a little Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight)

Serve with fresh strawberries, fresh blueberries or strawberries/raspberries sauce. Also nice to drizzle them with some chocolate sauce

To all mummies, hope you had a great time today celebrating Mother's Day :)