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Butter and Coconut Shrimp

I love breaded coconut shrimp but I was in hurry so I didn't bother to breaded and deep fry the shrimp instead I stir-fry with butter ,garlic and toasted sweetened coconut flake.Amazing this dish turn out really scrumptious delicious!! If you like exotic and buttery shrimp,try this easy recipe,you might pleasantly surprise!





Ingredients:
1 lb large shrimp,peel and deviened
1/2 bell pepper,cut small diced
1/2 tomato,cut small diced
3 cloves garlic,chopped
2 tbsp butter
1/2 cup toasted sweetned coconut flake
1 tsp sea-salt
Method:

1:Heat skillet or pan at medium high heat,add in butter and chopped garlic.Stir-fry garlic for 30 seconds,then add in clean shrimp.

2:Toss shrimp at high heat for 1-2 minutes or until curl,then add in diced tomato ,bell pepper ,sea salt and toasted coconut flake.Cook for another 5 minutes then dish out.

3:Serve warm immediately.






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Chicken Egg Drop Corn Soup

Every Chinese American restaurant in US must have Egg Drop Soup in their menu.Recently hubby bought some wonton egg drop soup from Chinese take-out restaurant,don't ask me why he dislike the real authentic Chinese soup I make!! I guess hubby being American don't appreciated authentic Chinese soup.He said the Chinese soup I brewed smell funky or smell overwhelming strong....especially ginseng and all kind of vegetables roots.My daughter also love Egg Drop Soup,she will finish up the leftover in the bowl eaten by her father.Actually making your own egg drop soup is really easy and simple beside it's inexpensive!! Ingredients:

1 liter water

2 cube Knorr's chicken flavor/3 tbsp chicken bouillon powder

4 large eggs,beaten well

1 tbsp ground pepper powder

1 large can creamy sweet corn,about 400 ml

200gm/1 piece boneless chicken breast,cut cube

3 tbsp corn flour + 2 tbsp cold water dilute

salt to taste

handful cut scallion




Method:

1:Bring 1 liter water to boil in stock pot at high heat,then add in chicken cube or bouillon powder.

2:When the stock rolling boil add in cube chicken,creamy sweet corn ,ground pepper and corn flour dissolved.Keep stirring the soup until bubbly,then slowly pour in beaten eggs into the soup to make it look like flower.Stir again to mix all the ingredients well.

3:Remove stock pot from heat and check the seasoning.Add salt if needed.Dish out ,sprinkle with some scallion and serve warm.





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Salmon and Cheese Bun

Previously I baked HOT DOG BUN and really loves the texture and softness of the bun. I have some left over salmon from making sushi and would like to combine it with my favourite dough to make something out of it. The verdict is really good!! The salmon bun is so moist,soft and cheesy..This time I only used half of the dough recipe to make this bun. Luckily for the last few days Northeast weather was really warm and nice.The temperature is really suitable for proofing bread or bun. You must wonder how to infused salmon ( fish) while proofing the dough,right? Wouldn't the salmon get fishy while waiting for the dough to proof? Well,the trick is ,the salmon must be half frozen or half thawed when wrapping it with the dough!! I would love to share my own little creation with you:)

Ingredients:
150g bread flour,sifted
1 tsp instant dried yeast
1 tbsp granulated sugar
1/4 tsp salt
1 tbsp unsalted butter (room temperature)
110 gm whole milk
1 egg
1 tsp bread improver*optional*
10 pieces sliced cheedar cheese
300 gm fresh salmon,half thawed
Egg wash - 1 egg plus 2 tsp water
some butter from brushing





Method For Bread Machine:
*I used this method instead*
1:Measure and sifted flour,salt and sugar in a medium bowl .
2:Place milk + egg and butter first in BM container,then flour mixture.Lastly add in instant yeast and bread improver.Then press the key function on *Dough* .
3:Let's the BM mix and knead the dough until the cycle finish with "beep" then the BM start proofing the dough for the next cycle.
4:Remove the dough after proofing cycle finish,then punch down the dough to release the air.Knead the dough a couple of times,then divide the dough into 10 pieces,about 40 -50 gm each.
5:Roll the divided roll into ball shape,then use a rolling pin to roll the dough into oval shape.Dust some flour if the dough if 's too wet.Sprinkle flour on the counter top before rolling the dough.
6:Cut salmon thin in oblong shape and place 2 pieces salmon in the center of the dough.Then cut cheddar cheese in half and place both slices on the top of salmon,then roll the dough up thighty,then used a sharp knife to sliced a slit in the center of dough.Fold both end together,place dough in a muffin pan or silicon cup.
7: Cover the rolls and let it rise until it almost doubles in size. Brush with egg wash.
8:Preheat oven at 375 F.Bake at 375 F for 10 minutes then at 350°F for another 5 minutes or until the rolls turn golden brown. Then brush with some butter while the bun is still warm to make it look shiny.
For Hand Kneading Method Click:HERE!!

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Pan-Seared Porterhouse Steak with Beer

Did you ever eat beer-infused Porterhouse Steak? Usually I rub salt and ground pepper onto the steak before pan-seared but on top of salt and ground pepper ,I marinated the steak with beer!! You heard me right!! I pan-seared or pan-fried steak or grilling steak on the skillet!! Hubby was quite happy with the result except the grease. Actually I didn't use any oil when pan-seared the steak in skillet for him. The grease are from the steak itself!! If you wanna a quick fix Porterhouse Steak for dinner with unusual beer-infused,this simple recipe is here for you!


Ingredients:

1 piece Prime Cut Porterhouse Steak, remove excess fats
1 tbsp ground pepper
1 tsp sea-salt
1 cup beer,any brand -divided







Method:

1:Rub steak with ground pepper and salt,then pour 1/2 cup beef on it.Let's it marinate for 30 minutes or longer.

Heat iron skillet or aluminum skillet at high heat.Place steak in the middle of the iron skillet ,each side for 2 minutes if you want the steak medium rare..if you want your steak well done,let's it sit in the skillet for another 5 minutes.Don't afraid of the smoke coming out from the skillet when steak are cooking.The steak is not burn!!

2:When both side of the steak color is deep brown,pour the other half beer on the steak before remove from skillet.Then place steak on paper towel to remove excess grease before place on the plate to serve .

3:Serve steak warm with any side dish.






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Cafe Con Leche Chiffon Cake

Recently I bought a pack of 2 x 3.5"inch Mini Angel Food Non-Stick Tube Pan but don't have the opportunity to use yet until now. I would love to try other flavors than what I tried before.Check my others flavor here and here and here!! I used instant Cafe Con Leche mixed with Nescafe flavor for this chiffon cake .The coffee flavor is really overpowering strong and taste good! I gave away a 10 inch chiffon cake away to friends and they love it!

Ingredients :
(A)
1 3/4 cup of all purpose flour
2 tbsp instant cafe con leche
1 tbsp instant nescafe
1 tsp of baking powder
1/8 tsp of salt
1/2 cup of sugar

(B)
7 large egg yolks
3/4 cup 2 % milk
1/2 cup of vegetable oil

(C)
1/2 cup of sugar
7 large egg white
3/4 tsp of cream of tartar





Method:

Pre-heat oven to 325 degree F
1) Sieve all the (A) ingredient in a mixing bowl until well combined.

2) Mix ingredient (B) until well blended and then add in ingredient (A) until smooth.

3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.

4) Pour batter into 2x 3 inch mini tube pan and a un-greased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.

5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
with this recipe I baked 2 pans of 3.5 inch Mini Angel size Pan and I x 10 inch Angel Tube Pan size.






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Farmhouse Cookies

I baked these cookies on the eve's on Mother's Day..Hubby said this cookies is the best cookies he ever tried!! I guess he try to be nice to me ! He always said that to me when I make him his meal.I also bring some of this cookies for friends and within minutes,the whole tin gone!! I preferred to baked drop cookies than other method cookies likes pipping or cutter,coz it's easier and simple!! These cookies packed with cereal but I used rolled oat which are high in fibre and children will love them as much as the adults. I would love to share this recipe with you here..

Ingredients:

115 g/ 1 1/2 cup unsalted butter,at room temperature
90gm/ generous 1 cup light brown sugar
65 gm/ 1 1/4 cup crunchy peanut butter
1 egg
50gm/ 1 1/2 cup all purpose flour
2.5ml/1 1/2 tsp baking powder
2.5 ml/ 1 1/2 tsp ground cinnamon
pinch of salt
175 gm/ 1 1/2 cups muesli(granola) I used rolled oat
50gm/ 1 1 /3 cup raisins
50gm/ 1 1/2 cup chopped walnuts








Method:


1:Preheat the oven to 180 C/250 F.Lightly grease 2 baking sheets.

2:In a large bowl,beat together the butter and sugar until light and fluffy.Beat in the peanut butter,until mixed,then beat in the egg.

3:Sift the flour,baking powder,cinnamon and salt over the peanut butter mixture in batches and stir well after each addition.Stir in the muesli,raisins and walnuts.(taste the mixture to see if it needs more sugar, as muesli varies)

4:Drop rounded tablespoonfuls of the mixture on to the prepared baking sheet about 2.5 cm/ 1 inch apart to allow room for spreading during baking.Press each gently with the back of a spoon to spread each mound into a circle.

5:Bake in the oven for about 15 minutes until lightly coloured.Leave to firm up slightly on the baking sheets,then with a metal spatula,transfer the cookies to a wire rack and leave to cool completely.Store the cookies in an airtight container.
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Roast Duck with Lavender Citrus Spice

I roast duck again but this time I can't find Pekin's Long Island's duck at my local market.So I just buy the regular duck that breeds in Pennsylvania.There is a big different between both type of duck.This regular duck is more skinny than Pekin duck. Beside the physical appearance different ,this regular type of duck is not as moist as Pekin duck which I roast while ago.Check out my crispy-roast-duck here!! This time I didn't soak the duck in a bucket of ice cold water ! Instead I rub with Lavender Citrus Spices herbs.This spices flavor is quite interesting..Here I would like to share this simple recipe with you..
Ingredients:



1 duck,about 4-5 pounds,thawed

2 orange,cut halves for stuffing

4 tbsp lavender citrus spices

2 tbsp sea salt

some maltose for brushing*optional*





Method:

1:Remove plastic bag cover thawed duck,then remove and discard excess fat from body cavity and neck. Prick skin all over very thoroughly with a fork on both sides (25 to 30 pricks for each duck or as many times as you can to make the skin crispy).

2:Rub lavender spices and salt all over the duck.Then stuff the cut oranges into the cavity.Lay duck breast side facing down in baking tray over alumium foil in fridge for 3 hours or longer.

3:Preheat oven at 375 F.Use bake setting to bake the duck for 45 -50 minutes ,then turn breast facing upward for another 45 minutes or until lightly brown.

4::Remove duck from oven brush with maltose all over the skin, let it sit for 10-15 minutes before carving.Serve warm as main course or appetizer.


The spice I used for rubbing
The lavender spice






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Hot Dog Bun (Pig in a Blanket)

I love soft and moist hot dog bun from Chinese bakery.Whenever I visit Chinatown,I'm sure hop into one of the Chinese bakery to grab a cup of coffee and few pieces of the soft and delicious buns.One of my favourite bun is Hot Dog Bun!! Months ago when I visited food-4tots blog,I saw her beautiful Sausage Bun and vowed going to try out her recipe soon but don't have the chance until now! The dough or bun for this recipe is really soft and moist !! Even after 3rd day,the bun is still soft.Since I have bread machine(BM),I skip the method of kneading and proofing .My BM doing all the work for me.Isn't great? BM is a god send and really make life easier!! As Aunty Lily said,it's a good investment!! The down side is I don't have digital scale. I just estimation the number with my manual mini scale since the ingredients measurement comes in single digit number. I pray the recipe is not too critical .My verdict: the bun quality comes out right which I'm not disappointed at all!! At last I found a right recipe which make my day!! I keep saying it's sausage but hubby correct me said it's hot dog.Well, I guess American have different term or name for this frankfurters..Even the name tag on this bun in bakery written as Hot Dog Bun!! The original recipe adapted from dailydelicious


Ingredients:


300g bread flour,sifted
5g instant dried yeast
10g granulated sugar
6 g salt
30g unsalted butter (room temperature)
220-230g 1 egg plus whole milk
12 pieces normal size hot dog/sausage
6 pieces of cheedar cheese,cut half
Egg wash - 1 egg plus 2 tsp water.
some butter from brushing






(A) Methods For hand Kneading:

1) Put ½ portion of the flour and yeast in a bowl, whisk to combine, add sugar and salt and whisk again.

2) Pour the egg and milk mixture into the bowl. Use a large spoon (or pastry scraper) to mix everything together.

3) Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients.

4) Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.

5) Add butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, the dough is well-kneaded.

6) Put the dough into a lightly buttered bowl and cover with damp cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).

7) Take the dough out of the bowl, deflate it by touching lightly.

8) Cut the dough into 8 pieces, roll into a ball and let them rest for 10 minutes (cover with damp cloth).

9) Use a rolling pin to roll the dough into an oval shape, then place the sausage and 1/2 cut cheddar cheese in the center. Cut both sides of the dough into 7 strips. Fold the strips alternating the left and right over the hot dog/sausage.

10) Place the rolls on the greased baking sheet. Cover the rolls and let it rise until it almost doubles in size. Brush with egg wash. Preheat oven at 200°C. Bake at 200°C for 8 minutes then at 180°C for another 5 minutes or until the rolls turn golden brown.
Method For Bread Machine:*I used this method instead*


1:Measure and sifted flour,salt and sugar in a medium bowl .

2:Place milk + egg and butter first in BM container,then flour mixture.Lastly add in instant yeast.Then press the key function on *Dough* .

3:Let's the BM mix and knead the dough until the cycle finish with "beep" then the BM start proofing the dough for the next cycle.

4:Remove the dough when proofing cycle finish,then punch down the dough to release the air.Knead the dough a couple of times,then divide the dough into 12 pieces,about 80 gm each.

5:Roll the divided roll into ball shape,then use a rolling pin to roll the dough into oval shape.Dust some flour if the dough if 's too wet.Sprinkle flour on the counter top before rolling the dough.

6:Place the hot dog/sausage in the center. Cut both sides of the dough into 6-7 strips,then place 1/2 sliced cheddar cheese on top of the hot dog. Fold the strips alternating the left and right over the hot dog.

7:Place the rolls on parchment paper or silicon mat. Cover the rolls and let it rise until it almost doubles in size. Brush with egg wash.

8:Preheat oven at 375 F.Bake at 375 F for 10 minutes then at 350°F for another 5 minutes or until the rolls turn golden brown. Then brush with some butter while the bun is still warm to make it look shiny. Love the creamy cheesy flavor that infused into the bun.


Note:

I baked this bun on middle rack of my oven coz my oven temperature is quite high.Again it's depend on your oven temperature,maybe you can reduce or increase 5-10 F.






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Cotton Soft Japanese Cheesecake

I baked this Cotton Japanese Cheesecake while ago but don't have the opportunity to post it until now!! Actually I have lots of backlog post since I cooked and baked almost everyday.Now it's getting worst since I 'm been busy with my new vegetables garden.Spring is the time for us to clean our yard and prepare our vegetables bed .My vegetables garden is really looking good and healthy especially we had plenty of rain this whole week. I'm so excited to see the fruits and vegetables seeds I sowed is getting bigger and greener.Well,let's go back to this Cotton Japanese Cheesecake topic before I carried away with my vegetable garden.I adapted this recipe from Dianas Desserts Recipe .This cheesecake is really soft ,light and moist!! I think if you know how to make chiffon cake,you have no problem making this delectable soft and light Japanese Cheesecake !!
Ingredients:

(A)

140g/5 oz. fine granulated sugar
6 egg whites

1/4 tsp cream tartar


(B)


50g/2 oz. butter (I used unsalted butter)

250g/9 oz. cream cheese

100 ml/3 fluid oz. fresh milk (I used whole milk)

(C)


6 egg yolks

1 tbsp. lemon juice

60g/2 oz. cake flour /superfine flour (I used cakeflour)sieved

20g/1 oz. cornflour (cornstarch) sieved

1/4 tsp sea salt







Method:


1:Melt (B) cream cheese, butter and milk over a double boiler. Cool the mixture completely or use ice in bucket to cool it,set aside.


2:Whisk (A) egg whites at high speed until foamy . Add in the sugar and cream of tartar,then whisk again until soft peaks form and stiff.


3:Preheat oven at 350 F,prepare 2 small spring form pan or 8 inch spring foam pan ,lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.Then prepare a big deep baking dish with hot water for bain marie(water bath method)


4:Beat eggs yolk with hand whisker,then add in lemon juice,cornflour and cake flour until well mix.Mix in the (B)cheese mixture to the (C) egg yolk mixture and mix well.


5:Fold in (A) eggs white (meringue)1/3 into (B+C) cheese and yolk mixture well.Then fold in the rest of eggs white , mix well.


6:Use an aluminum foil to wrap the spring foam pan outside,to prevent bath water from going in the mixture when baking.Reduce heat to 325 F.


7:Bake cheesecake at second lower rack of the oven in a water bath (bain marie) or 1 hours 10 minutes or until set and golden brown .


8:Remove from oven and let's cool down before remove from spring foam pan on cooling rack for 30 minutes before store in fridge for another 1 hour before serve.
I used 2 mini spring foam pan instead of 8 inch spring foam pan.


Note:


Must cold down the cream cheese mixture completely before mix with flour mixture,if not the cake won't be as light as cotton.







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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.