I’ve been toying with the idea of having a separate blog just for cooking for quite some time now.
It’s nothing fancy or extraordinary because I don’t want to pretend that I could cook haute cuisines (though, I suppose, I would be making several attempts, hahahah) or daydream about my life being like Hassan Khadam from The Hundred-Foot Journey.
I have the idea of having a blog where it serves more as a quick reference that makes sense to everyone, especially those who are short on time or to those who are just learning to cook.
After much considering and slowly compiling my recipes, I have decided to have one!
I still have many recipes to upload, but there it is!
I can’t promise that I will write or upload a recipe each day, but I will try to have at least 2 new recipes every week. I will share whenever there’s a new post. Alternatively, you can also follow (and like, of course!) my FB page of the same name so you will automatically see new posts on your news feed.
If you choose to follow my blog and my page, I thank you in advance and I hope you will be able to take something from it!
I don’t know about you, but I just love chocolate chip cookies. I could really eat them every single day.
When I was younger, while I didn’t have any romantic idea about having the dream wedding or a happy family, I’ve always known that if I ever have either of them, I want to be able to bake the best chocolate chip cookies.
Because of this I have been trying many recipes; some traditional ones that are passed down in my family from mother to daughter and some I improvised from the ones I found on Google.
Today, I tried (yet again) to make these butterless chocolate chip cookies.
Don’t get me wrong, I have nothing against butter. In fact, I love them so much I usually use in a lot of my cooking. It’s just that I ran out of butter and I still want to bake.
These cookies may take a little longer to make because there are several extra steps than the usual simple recipes, but it’s worth it because I made about 75 pieces of cookies (1.5″x1.5″) around 2pm and now it’s 10pm and not a single piece left!
First, it was Sophea’s Barbie cake to Damien’s forest-themed cake. It was really fun that I get to bake again after so long. Sure, my piping skills a little rusty, but I’m sure with more practice, it’ll come back again. Ahahaha. I’m considering selling my baked goods again, like I used to do when I was 18. My kids are a lot bigger and more independent now that I think it’s possible for me to squeeze in a few cake orders here and there.
For tea yesterday, Sophea wanted some cupcakes. Well, she has been asking for cupcakes for several days now. I didn’t want to make anything fancy nor do I have that many ingredients left so I whipped out this super-simple vanilla cupcakes.
My kids have been pestering me to bake them a cake. I would if there was anything to bake because I haven’t done grocery shopping for baking for weeks.
Then I remembered my mom’s go-to cake when she has very limited ingredients.
So I whipped up this steamed cake that only needs 4 ingredients
4 large eggs
1/2 cup sugar
1/2 cup fresh milk
1 1/2 cups flour
1. Beat eggs and sugar
2. Add in fresh milk a few tablespoons at a time
3. Add in flour a few tablespoons at a time and beat at low speed in between
4. Steam on high heat for 30 – 40 minutes or until skewer comes out clean
*You may add a few drops of vanilla essence, if you want
As you can see, I split the batter into two so I can marble them, but you can do it any way you want really.
Let me know how it went for you if you try this recipe!
For the past few days, the baking spell has taken over me.
I love baking and pretty good at it. But sometimes I don’t bake for months on stretch. However when I start, I will usually bake every other day for weeks!
Two days ago, my kids and I made our go to homemade bread. This is my foolproof bread dough recipe that was taught to me by my grandmother, who has now passed away. I now teach my kids so that they too will remember this when they grow up and hopefully, they too will teach their kids.
I love this bread recipe because it’s simple and very easy to make. The best thing is, there is no need for fancy bread maker. You can just use a hook kneader to your stand mixer, or if you’re a Puritan like me, you can knead it by hand. I always prefer kneading dough by hand because I love the feel when it starts to come together.
You can either bake this bread on its own or you can add in literally anything you like.
I’ve added orange extract with orange zest in it, I’ve added almond extract and mixed nuts, I’ve put in chocolate chips, I’ve added dried herbs like oregano leaves and rosemary into it, and I’ve also made them into cheese buns where I put in lots of cheese in the middle of it.
Here’s the recipe and I really hope you’ll try it!
1 cup warm water
1 packet of yeast (11g)
>> Mix until yeast is dissolved and let to rest until mixture is bubbly (about 30 minutes)
1 large egg (beaten)
2 tablespoon butter / margarine
2 tablespoon condensed milk/milk/water/buttermilk
3 tablespoon caster sugar
½ teaspoon salt
3 ½ cups flour
1. Mix B together to form crumbly dough.
2. Add in A gradually and slowly knead into pliable dough.
3. Knead until soft and smooth (about 10 – 15 minutes by hand).
4. Cover with warm, damp towel and let rest for 30 – 60 minutes*.
5. Once dough is raised, punch in the middle to let the air out and knead lightly for several minutes.
6. Shape into balls and arrange in a greased baking tin. You can also just put the whole dough into a tin if you want to make a big loaf.
7. Cover with warm, damp towel and let rest again for another 30 – 60 minutes*.
8. Preheat oven to 160˚C.
9. Before baking, brush with butter / margerine.
10 Bake for 30 – 40 minutes until turned golden brown (based on your oven capacity).
*The longer you rest the bread, the fluffier it is.
You can also brush the bread dough with egg wash so your bread top crust is golden brown.
1 large egg
2 tablespoons of water
A pinch of salt
-Beat all ingredients together and brush on buns before putting it into the oven
This was one of my favorite desserts when I was little.
I guess you can say that it’s a traditional dessert because my mom told me that her mother, who was of course my grandmother, used to make for her when she was little.
And when I posted this photo on my Facebook, a lot of my friends remembered having this when they were little. It was nice to see such a simple dessert can invoke so many memories among my friends!
This is the easiest no-bake sweet corn pudding and you can eat it with whipped cream, ice cream or even on its own.
Here’s how you do it:
1 cup canned sweet corn
1 cup custard powder
3/4 cup sugar
3 cups water
1 1/2 cups evaporated milk
– Mix all ingredients in a deep saucepan or a pot. Give it a few good stir
– Place saucepan or pot on medium heat and with a wooden spoon, stir continuously to break up any lumps
– After about 5 – 7 minutes, the mixture should start to thicken and collect at the end of the wooden spoon
– Bring heat to the lowest and continue to stir until all liquid is gone. Mixture should turn into a really thick goo by now
– Turn off heat and stir for a few more minutes to release hot air
– Press into a mold or a serving tray. Leave to set and cool for about 1 -2 hours
– Pudding can either be eaten after it’s cooled or you can choose to refrigerate it overnight. (I love it chilled because it goes well with the whipped cream!)
*The trick to working with custard powder is to continuously stir in one direction. You want to make sure the pudding comes out smooth by pressing any clumps with the back of the spoon while stirring
My kids were sleepy because of the lazy weather today.
So while they were napping, I was wondering what to do. I was toying with the idea of making another art project (there’s this quote canvas art that I’ve been wanting to do), finish the quilt pillowcase I’m sewing or make some dessert.
I’m thinking of baking cinnamon rolls but it was not something I want to start doing in the middle of a lazy afternoon. But I did feel like having something sweet (I crave a lot of sweet stuffs and anything with almond with this pregnancy!) so I thought, why not sugar donuts?
It has been a while since I have those simple sugar donuts and not those fancy schmancy donuts with buttercream and glaze and chocolate filling or custard cream and all.
So I made me some sugar donuts today and when my kids woke up from their nap, Eros enjoyed these donuts so much I’m tempted to make them again tomorrow!
Here’s what you’ll need:
500g flour (4cups + 2tbsp)
6g yeast (if one pack of yeast is 11g, you can use half of it)
1 tbsp condensed milk
1/4 tsp salt
1/4 cup vegetable oil
275ml water (90z)
Icing sugar for dusting
– Mix salt and condensed milk into the water. Stir well until condensed milk is fully dissolved
– Add yeast to flour
– Pour in the oil and rub it into the flour. Make sure all lumps are gone for the finer the flour without lumps, the fluffier your donuts will be
– Add the milk mixture into the flour and knead. The dough will be extremely sticky at this point but don’t worry. Get the excess flour off from your hand with a spoon
– Leave the dough uncovered for about 20minutes*
– Knead the dough and balled up into small portions to the size of a golf ball
– Flatten the balled up dough to about 1/2 inch thickness
– Punch a hole through with a bottle cap (I used a milk scoop for my kids’ formula. I cut the handle off and use the scoop to punch a hole through the dough)
– Cover the donut dough with damp towel and let rise for 30minutes*
– Deep fry the donuts in enough vegetable oil until golden brown
– Roll the donuts in icing sugar to coat it before serving
*I live in a warm country where the weather is humid all year long.
I read in a cookbook once that in colder countries, you may need to let the dough rise for a slightly longer time. I can’t really say how long you need to let it rise for this recipe but I think an extra 5-10minutes wouldn’t hurt?