Follow Me on Pinterest Pin It

Chesse and Ham Roll

I bought a Agnes Chang baking book when I was in Malaysia,I rarely refer to her recipe until now. I tried her recipe with some adaptation on the ingredients and find it's really good!! The bun is really soft and moist even after days. I definitely going to use this recipe again with others ingredients for future baking.


500 gm bread flour (sifted)
1 tsp bread improver *optional*
220 ml whole milk
1 tsp salt
1 tbsp instant yeast
100 gm granulated sugar
1 egg


45 gm butter/margarine (softened)


1/2 lb sliced ham (cut oblong 2x4)
1/2 lb sliced cheddar cheese (cut 1/2 each pieces)


1:Combine all ingredients (A) in a mixing bowl using bread hook to knead and mix into a smooth dough.

2:Add (b) and continue to knead until gluten has developed and it can stretched into a very thin layer.

3:Cover the dough with a piece of damp cloth or cling plastic wrap and leave to rise until it double in bulk on your kitchen counter or overnight.(my kitchen is cold so I leave it overnight)

4:When it's risen double , punch the dough down and knead again until smooth.

5: Divided into desired portions and shape into balls. But I divided the dough into 1/2 and store the other 1/2 in fridge for other ingredients next days ,wrapped with plastic cling wrap tightly.

6: Roll the dough with rolling pin into rectangular shape about 1/4 inch thick.

7:Use ingredients (C) lay 2 piece over each others onto the center of the dough.Then roll up from the long end like a Swiss roll.Cut each piece about 2-3 inch and lay dough side down on the parchment paper baking sheet.Repeat until all dough done.

8:Leave the cut dough with ham and cheese to rise until doubles in bulk.

9: Preheat oven to 350F. Glaze the top of dough with egg wash before bake in the oven for 15-20 or until golden brown.

10: Remove from oven, serve warm.


You can keep this rolls in air tight container for 3-4 days,the roll is still soft and moist. As for the dough only use half portion and use the other half for other ingredients.

Continue.....To...Read.....More...... Share/Bookmark

Sauteed BBQ Chicken Wing with Spicy Sauce

What do you do with leftover BBQ chicken wings? Well,usually we just eat as it's the next day. But this time I modified my leftover honey bbq chicken wing with five spices with some spicy sauce and make another dish for my dinner. Check out my honey bbq chicken wing with five spices HERE!! .It's taste better and I love it! I think leftover food taste better the next day..Anyway,I'm a freak for spicy food,so it's doesn't really matter..If you have any left overfood chicken wings don't keep re-fry again and again.The meat will become hard and dry . Try to add some sauce and relived the dish again to a new dish..

Ingredients :

I large bowl leftover BBQ wings ( about 15 pieces)
3 cloves garlic(peel and chopped)
1 large onion (peel and sliced)
2 tbsp spicy sauce ( any brand) I used sambal olek
1 tbsp sugar
1 tsp salt
4 tbsp water
1 tbsp oil
a handful cut scallion and cilantro for garnishing


1:Heat skillet with oil at medium high heat,add in chopped garlic,fry for 30 second,then add in spicy sauce,sugar,salt and water.

2:When the sauce is bubbly boil,add in leftover BBQ wings.Keep stirring until wings coated well with spicy sauce.Then add in onion ,stir about 6-7 times,before shut off the heat.Then sprinkle with some cut scallion and cilantro.

3: Dish out and serve warm.

Continue.....To...Read.....More...... Share/Bookmark

Broccoli Rabe with Three Cheese

Broccoli Rabe or Rapini is now grown throughout the world. Rapini is available all year long, but its peak season is fall to spring in the Northern Hemisphere. Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are edible.
The flavor of rapini has been described as nutty, bitter, pungent, and "an acquired taste". I love this vegetables!! It's so easy to cook this simple dish in your own kitchen..This time I added 3 cheese and microwave with rapini..It's really taste creamy and cheesy!!


1 lb broccoli rabe (wash and bottom end remove about 2 inch)

1/2 cup Parmesan cheese

1/2 shredded cheddar cheese

1/2 cup shredder mozzarella cheese

enough water to blanch


1:Prepare a medium stock pot with enough water at high heat to blanch broccoli rabe.When water rolling boil,add in wash and clean broccoli to blanch for 3 minutes.

2: Remove blanch broccoli rabe from the stock pot ,arrange on a safe microwave plate .Sprinkle mozzarella,cheddar and Parmesan cheese on the broccoli.Microwave high for 2 minutes or until all cheese melted.

3: Serve warm as side dish.

Continue.....To...Read.....More...... Share/Bookmark

Pizza Ala Vodka

My family loves pizza especially hubby. We loves thin crust New York pizza..I understand Chicago pizza are thick crust which hubby hates so much!! no offence Chicago:) it's just our preference or maybe we are New Yorker,used to thin crust pizza!! While I was searching online for New York pizza dough which the crust is thin and crisp ,I come across 101cookbooks White Whole Wheat Pizza Dough Recipe by Peter Reinhart. Looking at pizza dough ,it's really look like the perfect thin crust New York Pizza..I try the pizza dough recipe with my leftover Penna-ala-vodka sauce .The verdict: it's really gooood and scrumptious!! both dough and sauce recipe is a keeper from now onward!!
Dough Ingredients: Adapted from 101cookbooks

4 1/2 cups King Arthur White Whole Wheat Flour (I used bread flour )
1 3/4 tsp salt
1 tsp ( but I used 1 tbsp)
1/4 cup olive oil (but I used 1/2 cup)
1 3/4 cold ice water
Semolina flour or cornmeal for dusting Ala Vodka Sauce: Check out ala-vodka sauce here !!

10 cloves garlic (chopped)
5 lbs fresh plum tomato (blend)
1/ 2 lb prosciutto (cut cube or sliced)
1 cup vodka
1 cup grated Parmesan cheese
2 cups heavy cream
1/2 stick butter
salt and ground black pepper to taste
Dough Method: Adapted from 101cookbooks

1:Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl.

2: Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to a floured counter top. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

3:When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
At the same time place a baking stone on a rack in the lower third of the oven.

5:Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6:Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan.

7:Add your toppings and shredded Cheddar cheese and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate Parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.
Ala Vodka Sauce Method:

Blend clean and cut plum tomato until fine or puree or just use tomato crush or puree in can.Prepare stock pot at medium heat with butter oil,add in garlic ,fry until lightly brown not burn.Add in prosciutto and vodka,let it simmer until vodka burn out.Then add in blended tomato sauce,increase heat to high,until rolling boil.
3:Add in grated Parmesan cheese and heavy cream.Let's simmer again for 12 minutes at medium heat.Lastly add in salt and pepper to taste.


If you want to make a perfect pizza with details explantions,hop over to 101cookbooks .She explain better than me!!

Continue.....To...Read.....More...... Share/Bookmark

Baked Beans with Minced Meat and Eggs

I recalled when I was young,we ate alot of baked bean cook with minced meat and scramble egg with rice for dinner. So this dish is a staple of our comfort food at home. This dish is so easy and simple to cook. In less than 15 minutes we can whipped up a hot and delicious beans dish for our dinner. Recently I cooked this baked beans for our dinner but surprisingly hubby loves it! never cross my mind that he come back for second serving !! If you don't have the mood to prepare elaborate dinner for family ,this simple baked beans with minced meat and eggs is ideal for you!

1 large can baked beans (any flavour)
1 lb minced meat ( I used pork)
2 tbsp corn flour
5 eggs
1 cup water
1 tbsp salt
1 tbsp ground pepper
1 stalk scallion (cut small)


1:Prepare a large skillet at medium high heat,pour in baked bean and water into skillet. Mix corn flour with 2 tbsp water into minced meat well.When baked beans bubbly boil add in minced meat mixture,salt and ground pepper into the baked beans.Stir well until the sauce become thicken.
2: Crack the eggs into a medium bowl,beat well,then slowly pour into the bubbly boil beans.Stir again ,about 5-6 times with baked beans .Don't over cooked the eggs.Then remove skillet from heat.
3: Dish out in a deep plate and sprinkle with some cut scallion.Serve warm with rice or bread.

You can reduce or add eggs or omit eggs at all .It's up to your preferences.

Continue.....To...Read.....More...... Share/Bookmark

Hokkaido Bread

For a while I seen many Asian blogger baked Hokkaido bread but I never try this bread yet.Looking at the bread texture ,it's look white,soft and moist. Recently I saw Aunty Lily from Lily's Wai Sek Hong baked this Hokkaido bread and remind myself ,it's a MUST BAKE bread for me to do!.Too bad I don't have a bread machine to make this bread...Last few days I'm looking high and low at Thrifty store or Goodwill store for good bargain bread machine as suggested by Aunty Lily but sadly none is available. Maybe I should just buy a new one soon..Anyway ,I used my bread hook in mixer to make this bread. My kitchen is frigging cold , it's took the dough overnight to proof . The outcome : this bread is really soft but my bread color is yellow instead of white ..Wonder what happened? *shrug* Hubby said this bread taste more like cake than bread!! *grin*

Recipe excerpt and adapt from Lily's
1 cup Whole milk
5 fl oz Whipping cream
1 large Egg
1 1/2 tsp Salt
5 tbsp Sugar
3 tbsp Milk powder
4 cups Bread flour
1/2 cup Cake flour
3 tsp Instant yeast


1: Sift bread flour,cake flour,salt and milk powder in a large bowl.Combine all above ingredients in mixer bowl,use bread hook at low speed to knead until all well combine.
2:Remove dough from mixing bowl to large bowl when it's form like a ball. Cover dough with towel,let it's proof until double size on kitchen counter ( Overnight prefer if kitchen is too cold)
3: Punch down the dough,knead again and roll dough down and up .Grease 2 loaf pans.Place each roll into a loaf pan. Let the dough rise up to double.
4:Brush with egg wash or milk.Bake dough in a preheated 350 F oven for about 40 minutes.
5: Remove bread from oven,let it's rest 10-15 minutes before serve.

Continue.....To...Read.....More...... Share/Bookmark

Stewed Corned Beef Brisket with Cabbage and Carrot

Tomorrow is St Patrick Day : The Shamrock,Irish Music,The Snake and Corned Beef or Beef Brisket.Each year, thousands of Irish Americans gather with their loved ones on St. Patrick's Day to share a "traditional" meal of corned beef and cabbage. Though cabbage has long been an Irish food, corned beef only began to be associated with St. Patrick's Day at the turn of the century.Irish immigrants living on New York City's Lower East Side substituted corned beef for their traditional dish of Irish bacon to save money. They learned about the cheaper alternative from their Jewish neighbors.The St. Patrick's Day Parade is one of New York City's greatest traditions. On this day, everyone is Irish! The annual procession marches up past Fifth Avenue past St. Patrick's Cathedral at 50th Street all the way up past the Metropolitan Museum of Art at 83rd Street. But I'm ain't going to NYC for the parade..Instead I cooked the simple tradition St Patrick meal today!


3-4 lb corned beef brisket
2 tbsp peppercorn
1 tbsp seasalt
1 liter water
1 head cabbage (2 lb) wash and shredded
4-5 carrot (wash,peel and cut 2 inch)
Mustard in side *optional*


1: Prepare pressure cooker with water at high heat,add in corned beef brisket ,peppercorn and salt.Close the lids and cook for 20-30 minutes .Shut off the heat.
2:Slowly release the pressure notch until the air deplete,then uncover the lid,add in shredded cabbage and carrot,cook for another 15 minutes uncover.Remove pressure cooker pot from heat.
3: Dish out corned beef brisket cabbage and carrot into a large plate. Let's sit for 10 minutes before cut or slice. Serve warm with mustard.

As the corned beef packet suggested to boil the corned beef in water for 3 hours..But I prefer to use pressure cooker,cut the boiling time more than half! Love pressure cooker !! It's god send! lol!

Continue.....To...Read.....More...... Share/Bookmark

How to Make Flaky Sardine Puff

Now days we all live in convenience world. If we're lazy or unable to make our own pastry dough ,we can just buy the ready to use dough from supermarket. I loves to get Paratha dough from local market at frozen section..Paratha is a flaky flat bread originally from South Asia. In Malaysia it's called Roti Canai. So far I still didn't master the skill to make Roti Canai yet! Any taker to be my master? I heard the process of layering the "skins" of dough in paratha can make preparation a difficult process. I like to use Paratha skin to make puff. Anybody who like Sardine can make this Sardine Puff..


1 can large sardine
1 pack-5 pieces frozen Paratha ( room temperature/thawed)
1 large onion (peel and cut cube)
1 tbsp salt
1 tsp sugar
3-4 bird chili ( chopped) *optional*
1 egg yolk + 1 tbsp water ( for brushing)


1:Preheat oven to 375 F. Prepare a baking sheets with parchment paper.

2: Roughly use a large spoon to break sardine into a medium bowl,combine onion,salt,sugar and chopped bird's chili.

3: Remove plastic cover from each paratha,dust/sprinkle some flour if the dough is too soft before use a rolling pin to roll another 1/2 inch diameter to the round edges.Cut into 2 pieces each dough.

4:Hold the dough on your palm and fill 1 -2 tbsp or more filling into the center of the dough,do not over fill the filling,then you can't seal the edges nicely without breaking off,then fold the dough to half.Pinch along the edges to seal to form like a scallop design or crimp the edges like I did. Repeat the procedure until the dough finish.
5:Brush egg wash on the pastry,bake the Sardine Puff in preheated oven for 15 minutes or until lightly golden brown.
6: Serve warm as snack.
All combine ingredients ready for wrapping
Thawed Paratha
Ready for wrapping after cut into 4 pieces
Going into oven at 375 F... Note:
This Sardine Puff is ideal to serve as snack .If you don't like thick pie dough,Paratha skin is suitable for you..

**PLEASE note**: I just export my old Blogger account and import to a new Blogger account due to limit disk space.Those who are FOLLOWING my blog ,please reinstate the Following mode coz I can't do it on my side.Those who link to me,don't have to do anything since I have the same domain name.Thank you very much!!. Sorry for the inconveniences.

Continue.....To...Read.....More...... Share/Bookmark

Edamame in Creamy Blue Cheese Sauce

Edamame is a green vegetable more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time. The word Edamame means "Beans on Branches," and it grows in clusters on bushy branches. To retain the freshness and its natural flavor, it is parboiled and quick-frozen. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame is consumed as a snack, a vegetable dish, used in soups or processed into sweets. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers.Edamame are green soybeans which are rich in proteins and vitamins A, B, and C. Salt-boiled edamame in pods are eaten by squeezing beans out of pods with fingers. But now I try to cook the shell off edamame with blue cheese for hubby.He is sucker for cheese but not me..Been a asian ,I'm not a cheese fan especially blue cheese.Here I would like to share with you my East Meet the West Version Edamame.


1 lb shell off edamame (thawed)

1 cup whole milk

1/2 cup yogurt

2 tbsp butter

8 oz blue cheese


1: Prepare a medium stock pot over medium heat,add in butter and whole milk. Keep stirring with spatula until butter incorporate with milk.

2: Add in yogurt and edamame,mix well for 1 minute.Reduce heat to low, lastly add in blue cheese.Remove from heat.

3: Dish our and serve.

Continue.....To...Read.....More...... Share/Bookmark

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.