Follow Me on Pinterest Pin It

Fried Pork Chop with Eggs and Salad

Nowadays I always buy ready mixed iceberg salad in bag from BJ's wholesale.Each pack is about 3 pounds..Since the salad is about 3 lbs ,I have to finish it up within a week after open if not it's turn rusty look and goes bad quickly.So each day I tried to come out with new idea how to prepare dinner with salad.Since hubby doesn't eat rice with his dinner like me,I tried to collaborate his dinner with meat and salad..On top of that I also add some cucumber ,tomato and hard boiled eggs!! Taa....dah!! a complete meat and greens dinner at affordable price! not to said it's easy to fix and delicious to eat!

2 pork chop(used tenderizer mallet to pound the meat before seasoning)
1 tbsp garlic powder
1 tsp ground pepper powder
1 tsp salt
1 tsp Cayenne powder

1 cup oil for frying
1 cup self raising flour


2 handful ready mixed chop iceberg lettuce
2 medium tomato,washed and sliced
1 cucumber,peeled and shredded
1 tsp tobiko*optional*
1 tbsp guacamole

1:Season all ingredients (A) except overnight in fridge .Pre-heat skillet with oil at medium heat about 350 F.Coat pork chop with flour,shake the excess flour before place in the hot oil.Fry for 10-15 minutes or until golden brown.Dish out and place in paper towel plate,set aside.
2:Scoop handful of ready mixed salad in a dinner plate.Place fried pork chop on the top of salad,top some sliced tomato,cucumber and hard boiled eggs on aside.Top some mayonnise,guacamole and tobiko on the eggs.
3:Serve salad with your desire dressing.

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

Spring Flower Vanilla Sponge Cupcakes with Cream Cheese Frosting

As the poem saying"Spring Bring Showers May Bloom Flowers"!! That right!! Yes!! it's been pouring for almost 2 weeks now.I'm not fond of wet days for whole week long because it's make me miserable.But now I don't mind now because the rain washed away the pollen .This year my seasonal allergy is so bad and it's make me suffered big time.I don't have mood to cook or bake. Actually I baked this cupcakes for Mother's Day but don't have the chance to post it until now...But for Mother's Day I tried to bake something simple and special.I adapted this recipe from tiffinbiru.Instead of using 9 inch pan I used paper liner as cupcake..Beside that I found a Spring theme paper cup which I like..Looking at the flowery paper cup make me thinking about beautiful Spring flowers.

Ingredients: Adapted from here with my translation!
160 gm granulated sugar
15 gm gram ovallate*optional*
5 large eggs
125 gm all purpose flour
1 tsp baking powder
1 tsp vanilla essence
40 ml water
75 gram butter(melted)

Cream Cheese Frosting:
1 lb (2 x 8 oz packages) cream cheese,softened slightly,cut into small pieces
1/2 cup (1 stick) unsalted butter,softened slightly,cut into small pieces
1 1/2 tsp vanilla extract ( I used clear pure vanilla extract)
5 cups sifted confectioner's sugar(sugar powder)
1 tsp meringue powder *optional*
few food coloring


1:Prepare 12 muffin pan with cupcake liners.Heat oven to 325 F.
Combine flour and baking powder,sifted,set aside.Beat sugar and ovallate with mixer until combined. Add in eggs one at one time and then add in flour mixture ,beat until combined.Pour in water and beat at high speed until frothy.
2:Add in vanilla essence and mix well.Pour in melted butter into the batter and mix well with spatula until well combined.
3:Pour the batter into the paper liners(The original recipe used 9 inch pan)Bake in oven for 15-20 minutes or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then move onto a wire rack to cool completely before top with your desire frosting.

Method for Icing:

1:Beat cream cheese and the butter with mixer until smooth,about 3 minutes.Add the vanilla extract.Gradually add the sugar and beat until well incorporated..Add in meringue powder ,beat for few more rounds ,then removed.
2:Store in fridge first before pipping or pipping immediately with your favorite color and shape

my Wilton's pipping tips
decorating candy box.

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

Hokkaido Milk Bread with Water Roux Starter/Tangzhong Starter

I love making bread using Water roux starter or in Chinese we called it's as Tangzhong starter 汤种做法...The reason why I love to used tangzhong starter method it's because the end result of the bread is very soft texture and fluffy like cotton and it's never fail me!! I adapted this Hokkaido Milk Toast recipe from HERE!! When I was blog hopping sometimes ago, I saw the beautiful bread photos and was impressed with the fluffy texture and softness..I promised myself I must make this bread soon!!..So here am I with my own baked Hokkaido Milk Bread.

For Step to step and instruction ,refer to christinesrecipes
Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm) *I only make 1 loaf *

540 gm bread flour
86 gm caster sugar or granulated sugar
8 gm salt
9 gm cream milk power
11 gm instant dried yeast
1 1/2 whisked egg
59 gm whipping cream
54 gm milk
184 gm tangzhong (making tangzhong method)

Method (To make one loaf):*I also used BM to knead the dough*
1:Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme).
2:When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
3:Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Cover with cling wrap, let rest for 15 minutes at room temperature.
Roll out each portion of the dough with a rolling pin into an oval shape Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press . Turn seal downward. Roll flat and stretch to about 30cm in length . With seal upward, roll into a cylinder . With seal facing down , place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
4:Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

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

Crab Cake

What is crab cake? A crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers or pink radishes are added, at which point the cake is then sautéed, baked, or grilled and then served. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the state of Maryland and the city of Baltimore. To know more about Crab Cake,check out more info's here!!

Whenever we eat at Western restaurant or shop at food market I never have any intention to order or buy any crab cake.I don't know why I'm not curious how crab cake taste .But recently when I shop at BJ's wholesale I saw crab claw meat on sale..I debate what should I do with the crab claw meat ..making soup or sauce? Well ,at last I'm curious enough and decided to make crab cake since I never try crab cake.I adapted this recipe from Paula Deen since the reviewers gave her 5 stars!!

Adapted from HERE!
1 pound crab meat, free of shells( I used ready picked crab claw meat)
1/3 cup crushed crackers (recommended: Ritz)
1 stalk green onions (green and white parts), finely chopped
1/2 cup finely chopped onion
1/4 cup mayonnaise
1 egg
1 tsp Worcestershire sauce
1 tsp wasabi
1/4 tsp garlic powder
1 tsp salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

1:In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

2:Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes..

3: Serve warm with preferred sauce.

combined all ingredients in a large bowl
mixed well
shape as patty and ready to fry

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.