Apam Balik

This is a thicker version of Apam Balik or pancakes filled with peanuts and sugar. The edges of the pancakes are crispy, and the middle is softer. These street-snacks are popular in Malaysia and Singapore.




Apam Balik(Thick Version)

Ingredients

Batter
1 1/4 Cups All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Instant Yeast
1 Large Egg
2 Tbsp Cane Sugar
1 Cup Water

Filling
2 Cups Roasted Peanuts, coarsely ground
1/2 Cup Cane Sugar

Method

In a bowl, whisk together all purpose flour, baking soda, instant yeast, egg, sugar, and water. Wrap the bowl and refrigerate for 5 hours or overnight.

Lightly oil a small non-stick pan or a crepe pan (about 5 - 6 inches diameter) over a moderate heat. When the pan is hot, add about 1/2 cup of batter, evenly coating the pan. Cook for about 1 minute until the batter sets and form small bubbles. Sprinkle some sugar evenly and cover with a lid. Cook for another minute. Then sprinkle some ground peanuts on top of the pancake. Continue to cook until the pancake is light golden brown in color. Loosen the edges with a palette knife.Fold the pancake into half, and transfer it onto a plate. Slice into 2 or 3 pieces and serve warm.

Makes 4 5-6 inches Apam Balik

Apple Hand Pies

These Apple Hand Pies are some of the easiest pie to make. The apple filling is slightly sweet, tart and flavored with some cinnamon, nutmeg and all-spice. The pastry is buttery with a delicate crunch in every bite.




Apple Hand Pies

Ingredients

Filling
3 Apples, peeled, cored, and small chunks
1/8 tsp Grd Nutmeg
1/8 tsp Grd All-Spice
1 tsp Grd Cinnamon
2 Tbsp Butter
A Pinch Of Sea Salt
1 tsp Lemon Juice
4 to 5 Tbsp Cane Sugar
1 tsp Corn Starch

Pastry
1 1/2 Cups All-Purpose Flour
1 tsp Cane Sugar
1/2 tsp Sea Salt
1/2 tsp Grd Cinnamon
113 grams/1 Stick/1/2 Cup Unsalted Butter, chilled & small diced
3 to 4 Tbsp Cold Water

Method

Filling: Combine all the ingredients and cook over moderate heat. Cook until the apples are slightly soften and the sauce has thicken. Let it cool completely and refrigerate for about 2 hours.

Pastry: Combine the flour, sugar, sea salt, and cinnamon in a large mixing bowl. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse crumbs. Add the cold water a little at a time until the dough is sufficiently moist. Gather the dough lightly with your hand until it just smooth. Press the dough into a thick, flat disk, wrap it in plastic wrap, and chill for at least 30 minutes before rolling

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Divide the dough into 2 pieces for easier handling. Place the dough on a floured board or surface. Roll out the dough into a rough rectangular shape, (about 28 x 22 cm). Trim the edges and cut into 4 equal size pieces. Place some apple filling in the centre of the pastry. Fold and gently press around the edges. Then seal the edges with a fork. Make 3 slits on the top of the pastry to allow the steam to escape. Continue the process with the remainder pastry and filling. Place all the filled pastry on a baking sheet.

Bake for about 18 to 20 minutes, remove from the oven and let cool slightly before serving.

Makes about 8 to 10 pieces of Apple Hand Pies

Ondeh-Ondeh (Buah Melaka)

Ondeh-Ondeh or also known as Buah Melaka is one of the traditional kuih in Malaysia and Singapore. They are either made from sweet potato or glutinous rice flour. These cute little Ondeh-Ondeh are infused with Pandan juice and filled with palm sugar and then rolled in with some fresh grated coconut. The palm sugar that's in it, literally burst in your mouth when you take a bite. They are sweet, delicious, gluten-free and suitable for vegan and vegetarian too.




Ondeh-Ondeh (Buah Melaka)

Ingredients

250 g Glutinous Rice Flour
1 Cup of Pandan Juice
150 g Gula Melaka (Palm Sugar), chopped
1 Coconut, grated
½ tsp Sea Salt

Method

In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 10 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the Ondeh-Ondeh in the boiling water. When the Ondeh-Ondeh float to the surface, remove them with a slotted spoon and shake off the excess water. 
Coat the Ondeh-Ondeh with grated coconut and serve immediately.

Makes about 28 Ondeh-Ondeh

Note: To make the Pandan Juice. Blend 10 to 12 Pandan leaves with 250 ml water.

Raw Energy Bars~Chocolate Orange

These are gluten-free Chocolate Orange Raw Energy Bars. It's made from scratch using raw ingredients, such as Medjool dates, raisins, cashew, almond, cacao, orange zest and juice. If you are a fan of chocolate and orange combination, then you'll love this recipe. They taste really good!





Raw Energy Bars~Chocolate Orange

Ingredients

1 Cup (150g) Moist Medjool Dates, pitted and chopped
1/4 Cup (40 g) Raisins
1 Cup (140g) Raw Cashew Nuts
1/4 Cup (30g) Almond Meal
1/2 Cup (50g) Cacao Powder
A Pinch Of Sea Salt
1/2 tsp to 3/4 tsp Orange Zest
3 to 4 Tbsp Orange Juice (without pulp)
1 tsp Vanilla Paste


Equipment: Food Processor
5 x 7 inches Baking dish, lined with cling/plastic wrap

Method

Combine chopped dates, cashews, dates, and raisins in a food processor. Pulse and process all the ingredients together until the texture is fine. Then transfer the dates mixtures in a mixing bowl. Add in the almond meal, Cacao powder, sea salt, orange zest, vanilla paste, 3 to 4 Tablespoons of orange juice. Mix well with your hand until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with your palm or a small rubber spatula, and chill for about 3 to 4 hours before serving.

Pineapple Tarts (Open-Faced)

These are "Open-Faced" Pineapple Tarts, made with shortcut pastry. For this recipe, you'll need a pineapple cookie mold and with the option to decorate the top of the tart. Learn how to make them with my video tutorial, and Happy Baking.





Pineapple Tarts (Open-Faced)

1 Recipe Pineapple Jam

Pastry
450 grams All-Purpose Flour
30 grams Corn Flour/Starch
50 grams Confectioner’s Sugar
½ tsp Sea Salt
250 grams Chilled Unsalted Butter, cut into small pieces
1 tsp Vanilla Extract or Paste
2 Egg Yolks
2 to 4 Tbsp of Cold Water

1 Large Egg, beaten (egg wash)
Pineapple Cookie Mold

Method



Pineapple Jam: Roll the pineapple jam into a small cherry sized balls. (About 10 to 13 grams) Refrigerate until ready to use.

For the pastry: Combine the all-purpose flour, corn flour, sugar, and sea salt in a large mixing bowl. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse crumbs. Mix in the vanilla extract and egg yolks and mix well. Then add the cold water a little at a time until the pastry is sufficiently moist. Gather the pastry lightly with your hand until it just smooth. Divide the pastry into 2 to 3 pieces, wrap it in plastic wrap, and chill for about 20 minutes before rolling.

Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

Pineapple Tarts: Place the pastry a lightly floured board. Roll the pastry to about 5 to 7 mm thickness. Use the pineapple cookie cutter, and cut out the shape. Then fit the inner mold into the cookie cutter, press firmly, and remove the pastry and place on a baking sheet lined with parchment paper. Repeat the process with the remainder pastry. Brush the pastry with egg wash. Top with a ball of pineapple. Bake for about 18 to 20 minutes. Remove from the oven and allow to completely on a wire rack before storing in an airtight container.

Note: You can decorate the top of the pineapple jam/ball with a small cutout pastry as shown in the video.

Makes about 90 pieces of Pineapple Tarts

Love Letters/Kuih Kapit

With the Chinese Lunar New Year just a couple of weeks away now, most Chinese families are busy preparing all sorts of cookies and goodies to be shared with family and friends. I'd like to share a couple of my favorite cookies recipes with you and I will start with this crispy, delectable, and lovely coconut fragrance cookies fondly known as Love Letters or Kuih Kapit in Malaysia. There are only five ingredients needed to whip up the batter, namely eggs, sugar, coconut milk, all-purpose flour, and rice flour. The traditional method is to use a special patterned iron mold press to cook the batter over a slow glowing charcoal fire. As I do not have access to the traditional apparatus and the weather here in Vancouver is still pretty chilly and wet, I used a KrumKake/Pizzelle maker to make these cookies instead. It works just as well, so, do try making these Love Letters using this tried and tested recipe and method.

*This is an updated post with a new video cooking guide. {Original Post Published on 01/28/2013}





Love Letters/Kuih Kapit

Ingredients

4 Large Eggs
100 g Sugar
450 ml Coconut Milk
50 g Rice Flour, sifted
75 g All-Purpose Flour, sifted

Method

Combine the eggs and sugar in a mixing bowl, and mix well. Add the coconut milk, and stir in the flours. Strain the batter and let it rest for an hour.

Preheat the KrumKake/Pizzelle maker according to the manufacturer's instructions. Set the color setting to number 3.

Scoop 2 Tbsp of batter onto the mold, cover and bake until they are ready or light brown in color. Remove the biscuit and quickly fold in half, and half again and then press down lightly. Cool on the rack and store them in an airtight container.

Makes 33 pieces

How To Make Kuih Bahulu

Kuih Bahulu is another popular Chinese Lunar New Year treats. Traditionally, they were baked in a cast iron mold and the heat came from the charcoal. Since, I don't have any of the stuff, I baked them in the oven with a simple Kuih Bahulu mold. The result was pretty good!





Kuih Bahulu

Ingredients

6 Large Eggs
150 g Sugar
1 tsp Vanilla Extract, optional
200 g Pastry Flour or Cake Flour, sifted
1/2 tsp Baking Powder, sifted
A pinch of Sea salt

Method

Preheat the oven to 400˚F/200˚C and lightly grease the baking tray.

Sift the flours, baking powder and sea salt and set aside.

In a mixer, whisk the eggs and sugar until fluffy and pale in color, about 8 minutes. Then add the vanilla extract (if using) and continue whisking for a couple of minutes. Fold in the sifted flours and baking powder gently until well combine.

Brush the mold with oil and place in the oven for about 3 to 4 minutes. Remove the mold from the oven. Fill the batter onto the mold and bake for about 10 to 13 minutes or until they are light golden brown in color. Lift the cake out with a thin skewer or toothpick and let it cool completely and store in an airtight container.

Makes 48 Pieces of Kuih Bahulu

Baked Potato Skins “Pepperoni Pizza”

These are Baked Potatoes Skins "Pepperoni Pizza". They are lightly crisp and the pepperoni, marinara sauce, and cheese mixtures provide the right amount of saltiness that is needed. I think these are perfect snacks for game day. 

*This is an updated post with a new video cooking guide. {Original Post Published on 01/30/2012}



Baked Potato Skins “Pepperoni Pizza”

Ingredients

Baked Potato Skins
4 Medium Size Russet Potatoes, scrubbed
Olive Oil
Sea Salt

Pepperoni Pizza/Filling
1 Cup Thick Pasta or Pizza Sauce (store-bought, any flavor)

About 1 ½ Cups Shredded Mozzarella Cheese
16 Slices of Pepperoni

Freshly Ground Black Pepper

Method

Preheat the oven to 400˚F/200˚C.

Baked Potato Skins:Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.

Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.

 Brush the potato inside out with olive oil and season with sea salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.

Fill about 2 Tbsp of pasta or pizza sauce, top-up with mozzarella cheese, (as much as you like), freshly ground black pepper and pepperoni.

 Place the potato skins on a baking sheet, and bake for about 15 to 16 minutes, or until the cheese has melted. Serve warm or at room temperature.

Makes 8 Potato Skins-“Pepperoni Pizza”

How To Make Pineapple Tarts/Cookies

This is the enclosed version of the popular Malaysian Chinese New Year Pineapple Tarts. It's not that difficult to make but slightly time consuming. It's worth the effort as a great gift to friends and relatives. If you're not up to shape the tarts, then just roll it up, flatten the dough slightly, egg-wash them and bake until golden in color. They taste fantastic!




Pineapple Tarts

Ingredients

Pineapple Jam
4 Large Ripe Pineapples, skin and cut into chunks
260 g to 350 g Sugar (adjust accordingly)( I used 280 grams)
4 cloves
2 Pieces of 5 cm Cinnamon Stick
4 Pandan leaves, cleaned and knotted
100 g Golden Syrup(Cane) or Maltose

Method

Blend the pineapple chunks in a blender or a food processor or with a grater. Then pour into a sieve and drain off some of the juice.

Place the pineapple, sugar, cloves, cinnamon stick and Pandan leaves in a heavy bottom saucepan and cook over a low heat. Adjust the sugar accordingly. Stir frequently until the jams are slightly thick and add in the golden syrup. Then cook until the jam is thick and glossy. Remove from the heat and set aside to cool.

Then roll the pineapple jam into a small cherry sized balls. (about 10 grams) Refrigerate until ready to use.

Makes about 960 to 980 grams of Pineapple Jam

Pastry
500 g Unsalted Butter, softened
100 g Confectioner Sugar
1 tsp Sea Salt
1 tsp Vanilla Extract
4 Large Egg Yolks
700 g All-Purpose Flour, sifted
100 g Corn Flour, sifted
3 Large Egg Yolks, lightly beaten for egg wash
Extra Cloves for decorating
A Small Scissor
96 Small Baking Cups

Method

Preheat the oven to 350˚F/180˚C and line baking tray with parchment paper.

In a large mixing bowl, combine the butter, sugar and salt. With a wooden spoon mix until they are well combined and add the egg yolks and vanilla extract. Then mix in all the sifted flours and knead lightly to form soft dough.

To shape the tarts - Flatten a piece of dough (about 15 g) with lightly floured hand and place a piece of the prepared pineapple jam in the center, wrap and seal well. Roll the tart lightly into an oval shape and snip the surface of the pastry with a small scissors to form a spiky look. Then insert a clove into one end.

Brush the pastry with the egg wash and bake for about 20 minutes or until they are light golden in color.

Cool on the rack and place the pineapple tart in small baking cups and store in airtight cookie jar.

Makes about 96 Pineapple Tarts/Cookies

Cucur Badak

Cucur Badak is another popular savoury snack in Malaysia. It's made with steamed sweet potatoes with a spicy dried Shrimp floss with coconut filling. They are fried until golden delicious and taste really good.




Kuih Cucur Badak

Ingredients

2 (About 260 grams) Boiled Sweet Potatoes, peeled
100 to 120 grams All-Purpose Flour
¼ tsp Sea Salt
1 Cup of Dried Shrimp Floss With Lemongrass & Coconut
Peanut or Vegetable Oil, for deep-frying

Method

Prepare the dough: Mash the boiled sweet potatoes. In a mixing bowl, combine the mashed sweet potatoes with sea salt and all-purpose flour. Gather and lightly knead the dough. Divide the dough into 8 pieces.

To Shape: Make a well in the center of the dough. Fill with some dried shrimp floss and gather the edges of the dough and seal well. Roll and shape the dough into a ball. Then place the dough on a floured board, and press down lightly with your palm. Continue the process with the remainder dough and shrimp floss.

To fry: Heat enough oil over medium heat. Add the shaped dough and fry until golden brown in color. Remove from the oil and drain on paper towel. Serve warm or a room temperature.

Makes 8 Kuih Cucur Badak

Grilled Beef Salad~Thai Style

It's amazing how satisfying eating a plate of this delicious Thai-style Grilled Beef Salad. Prep all the salad and dressing ingredients ahead of time. When ready to serve, grill the beef to your liking, sliced, and then toss them with the salad and dressing.




Grilled Beef Salad (Thai-Style)

Ingredients

2 (About 500 to 600 grams) Pieces Sirloin Steaks
Sea Salt
Black Pepper

3 Stalks Lemongrass, thinly sliced
4 Shallots, thinly sliced
A Handful of Mint Leaves
3 to 4 Kaffir Lime Leaves, finely sliced
3 Scallions, sliced
Fresh Coriander Leaves
1 Cup Chinese Celery
1 Head Red Leaves Lettuce, torn
1 Cucumber, peeled, halved, seeded and sliced
1 Cup Small Tomatoes, quartered
¼ Cup Roasted Peanuts

Dressing
8 to 10 Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
4 Tbsp Fish Sauce
4 Tbsp Lime Juice
2 to 3 tsp Sugar

Method

Mix all the dressing ingredients and set aside.

Season the sirloin steaks with salt and pepper.

Heat a large grill pan/skillet over high heat until hot.

Cook the sirloin steaks to your liking. Turn each steak once using a tong. Remove the steaks from the skillet, and let it rest for about 5 minutes before serving.

To make the beef salad: Slice the steak into thin strips. In a medium or large mixing bowl, add some lemongrass, shallots, mint leaves, scallions, coriander, cucumber, tomatoes, and the grilled beef. Mix in a couple tablespoon of the dressing, toss and mix well. Add some lettuce leaves on a serving plate, the beef mixture, peanuts, and garnish with mint leaves and kaffir lime leaves. Spoon some of the dressing, if desired. Serve immediately.

Serves 4

Baked Buffalo Chicken Wings

These Baked Buffalo Chicken Wings are crispy and flavorful. The wings are seasoned with salt and pepper and then tossed with a flour mixture. It consists of all-purpose flour, baking powder, and baking soda. To achieve the crispiness of the wings, do allow the chicken to dry out for about 40 minutes to an hour before baking them. Then come the final steps, toss and coat the chicken wings with the buttery and spicy hot sauce. There you have it, scrumptious Buffalo wings, a perfect game-day snack!





Baked Buffalo Chicken Wings

Ingredients

24 Chicken Wing (Cut the wings in half & removed tips)
Salt and Pepper to taste
½ Cup All-Purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
Peanut Oil

Sauce
1/2 stick (1/4 cup) Unsalted Butter
1/3 cup Louisiana Hot Sauce, or more to taste
1 Tbsp of White Vinegar

Line a large baking pan with tin foil. Place a wire rack on top of the prepared pan.

Method

Season the chicken wings salt and pepper.

Whisk together the flour, baking powder, and baking soda. Coat the chicken wings with the flour mixture, making sure that all the nooks and crannies are covered, and shake off any excess flour. Arrange coated chicken wings in a single layer. Allow the chicken wings to dry out on the kitchen counter for about 40 minutes to an hour before baking.

Preheat the oven to 450˚F. Drizzle a little oil on top of the chicken wings and bake for about 18 to 20 minutes on each side.

Meanwhile, melt the butter in a saucepan, and add the vinegar and hot sauce. Stir to blend. Toss the baked chicken wings into the sauce. Place the wings on a serving plate and pour any extra sauce over the wings. Serve immediately.

Taiwanese Popcorn Chicken With Basil

This is my version of the popular Taiwanese-style Pop Corn Chicken With Basil's recipe. The marinated chicken pieces are lightly coated with sweet potato flour and deep fried until crispy. Then they are tossed with some deep-fried basil, sea salt, and white pepper. The chicken is absolutely delicious and best when served warm.




Taiwanese Popcorn Chicken With Basil

Ingredients

3 Pieces (about 360 grams) Skinless & Boneless Chicken Thigh, cut into bite-sized
½ Cup Thai Basil
¾ Cup Sweet Potato Flour or Corn Flour
Peanut Oil, for deep-frying

Marinate
1 Tbsp Chinese Cooking Wine
1 tsp Light Soy Sauce
2 tsp Sugar
2 tsp Grated/Chopped Ginger
2 Cloves Garlic, chopped
¼ tsp Sea Salt, or to taste
A few dashes of Ground White Pepper
A Pinch of 5-Spice Powder

Seasoning
¼ tsp Sea Salt
A few dashes of Ground White Pepper

Method

Combine the chicken with all the marinate ingredients and refrigerate for at least an hour or overnight.

Toss and coat the chicken with sweet potato flour.

Heat peanut oil over moderate to high heat. Carefully toss in the basil in the hot oil, use an oil splatter guard, if necessary. Once the basil is crispy, about 2 to 3 seconds, remove and drain on paper towel.

Fry the chicken in two or three batches until golden brown in color. Remove the chicken and drain on paper towel.

Place the fried chicken in a mixing bowl, toss with some seasoning and basil. If you like, crush the fried basil into the chicken and serve immediately with additional basil.

Malaysian Style Sardine Sandwich

This is a budget-friendly and nutritious Malaysian Style Sardine Sandwich recipe. It’s made with canned sardines in tomato sauce, which usually originates from South East Asia. The smell of these fishes can be overwhelming for many; but, that can be easily negated with proper amount of seasonings and fresh ingredients. Like the ones used to make these very tasty sandwiches. Besides being rich in omega-3 fatty acids, sardines are also a good source of vitamin D, calcium, B12, and protein. So, you may want to give them a try!

NOTE: This is an updated post with a video cooking guide. {Original post published on 02/07/12}




Malaysian Style Sardine Sandwich

Ingredients



1 Loaf of Slice Sandwich Bread
1 English Cucumber, thinly sliced
Thin Omelette (6 eggs)
Unsalted Butter, at room temperature (optional)


Filling
2 Can (215g/7 ½ oz each) Sardines in tomato sauce, removed bones

½ of Medium-Size Red Onion, finely diced

2 Fresh Red Chili, seeded and finely sliced
4 to 5 Kalamansi Lime or 1 Big Lime, juiced

Freshly Ground White Pepper
Sea Salt




Method



In a large bowl combines the sardines with the tomato sauce, onion, chili, lime juice, and season with generous amount of white pepper and some sea salt.

To serve, butter the bread, lay a piece of thin omelette, spread some sardine filling, layer with cucumber, and top with another piece of bread. Serve immediately with some fries or chips.

Serves 4 to 6

Pizza Cheese Balls

These Pizza Cheese Balls is a comforting and delicious treats. They are made from homemade pizza dough and filled with mozzarella cheese. Then, I brushed them with some melted garlic and parsley butter and bake until golden delicious. It's so easy to make, and everyone will just love it.

Note: This is an updated post with a new picture, recipe & video cooking guide. (Original recipe posted on Dec 20th, 2012)



Pizza Cheese Balls With Garlic and Parsley Butter

Ingredients

220 grams Mozzarella Cheese, diced (You’ll need 24 pieces)

Pizza Dough
450 to 480 grams All-Purpose Flour
1 tsp Sugar
1 Cup Warm Water
2 ¼ tsp Active Yeast
1 tsp Sea Salt
4 Tbsp Vegetable or Olive Oil

Garlic, Parsley & Butter
5 Tbsp Unsalted Butter
1 Tbsp Chopped Garlic
2 Tbsp Chopped Italian Flat-Leaf Parsley
½ tsp Sea Salt

Equipment: 9 x 13 inches Baking Pan, lined with parchment paper

Method

Make the dough: Put the warm water in a measuring jug or bowl. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.

Working with a stand mixer, fitted with dough hook attachment. Place the flour and sea salt into the mixing bowl. Stir and mix well. Pour in the yeast mixture and stir to mix. Slowly add the vegetable or olive oil. Then turn the switch to low and knead the dough for about 10 minutes until it is smooth and elastic. Remove the dough from the mixer. Lightly knead the dough and place it in a lightly oiled bowl. Cover the bowl with a piece of cling film or kitchen towel. Set aside in a warm place for about 45 minutes to 1 hour or until the dough has doubled in bulk.

Place the dough on a floured board. Divide it into 4 portions. Gently roll each piece into logs. Cut each log into 6 pieces. Gather the dough into round balls. Cover with cling film or kitchen towel for 20 minutes.

Press the center of each ball and filled with some diced cheese. Then wrap the dough around the cheese and continue with the rest of the dough and cheese. Cover the dough and let rest for another 45 minutes to an hour.

While the dough are resting. Melt the butter and stir in the garlic, parsley, and sea salt. Remove and set aside.

Preheat the oven to 375˚F.

Brush the risen dough with melted butter. Bake in the oven for about 25 to 30 minutes or until light golden brown in color. Remove from the oven and brush with the remainder melted butter. Serve warm.

Makes 24 Pizza Cheese Balls

Nutella Crescent Rolls

These little Nutella Crescent Rolls are so decadent. They are made with homemade bread dough, filled with Nutella, baked until golden brown, and topped-it with some powdered sugar.




Nutella Crescent Rolls

Ingredients

1/2 Bread Dough recipe (About 360 grams) Click here for the recipe
Nutella
Powdered/Confectioner’s Sugar

Method

Place the dough on a lightly floured work surface. Divide the dough in half and let it rest for about 20 minutes.

Press the dough down and roll it into a circle, about 10 inch diameter. With a small sharp knife or pizza cutter, cut the circle into eight wedges. (like a pizza)

Place a teaspoon of Nutella on each wedge. Roll up each wedge, starting with the wide side end. Place all the rolls on a baking sheet lined with parchment paper. Then curve the roll slightly into a crescent shape. Cover with a plastic wrap or kitchen towel for about 30 to 40 minutes. Then brush the rolls with egg wash.

Preheat the oven to 375˚F.

Bake the rolls for about 11 to 12 minutes. Remove and dust with powdered sugar, if desired.

Makes 16 Small Nutella Crescent Rolls

My Skinny Granola

This is my favorite granola mix. There are 9 ingredients in the mix and flavored with cinnamon, vanilla paste, and maple syrup. I called it My Skinny Granola. It's crispy with a slight hint of sweetness. Great with Greek Yogurt and some warm berries. A fantastic energy-boosting granola breakfast to start your day.

NOTE: This is an updated post with a new video cooking guide. {Original post published on 12/10/11}





My Skinny Granola

Ingredients

1 ½ Cups (180 g) Rolled Oats
½ Cup (60 g) Barley Flakes
¼ Cup (40 g) Pumpkin Seeds
3 Tbsp White Sesame Seeds
½ Cup (70 g) Dried Cranberries
¼ Cup (40 g) Raisins
½ Cup (75 g) Cashew Pieces
½ Cup (80 g) Whole Almonds
¼ Cup (30 g) Unsweetened Shredded Coconut
¼ tsp Sea Salt
1 tsp Ground Cinnamon
2 tsp Vanilla Paste
½ Cup Maple Syrup (medium)
¼ Cup Peanut Oil

Method

Preheat the oven to 350 ˚F. Line a large baking tray with parchment paper.

In a large bowl, combine the oats, barley flakes, pumpkin seeds, cranberries, raisins, cashew, almonds, coconut, sea salt, and mix well. Then add the vanilla, maple syrup, and peanut oil and mix thoroughly until all the dry ingredients are coated.

Spread the mixture onto the prepared baking tray and spread evenly. Bake for about 23 to 25 minutes; stir the granola with a spatula several times during the baking and let cool completely before serving.

Makes about 5 Cups Granola

Pandan Chiffon Cake

This is a fantastic chiffon cake recipe from Keiko Ishida’s baking book. The cake is very light and cottony soft, just how a perfect chiffon cake should be. I used Keiko’s Vanilla Chiffon cake recipe here; but, I substituted the water and vanilla with freshly squeezed Pandan juice (Screw pine leaves). The result? A wonderful fragrant Pandan Chiffon Cake which everyone loved very much. I am really pleased with this recipe. It's definitely a keeper, one to share with everyone!

NOTE: This is an updated post with a new video cooking guide. {Original post published on 03/29/11}




Pandan Chiffon Cake

Ingredients

6 Large Egg Yolks
25 g Sugar
70 g/ml Pandan Juice
1 tsp Pandan Paste, optional
70 g/ml Canola, Vegetable or Corn Oil
100 g Pastry Flour, sifted

Meringue
100 g Sugar
12 g Corn Flour/Starch
7 Large Egg Whites

Equipment: Angel Cake Tube Pan (22 or 24cm)
Baking Sheet

Note: Pandan Juice: Blend 18 to 20 Pandan leaves with 80 to 90ml of Water. Strain and discard the pulp.

Method

Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C.

Place the egg yolks and sugar in a large bowl, and beat well. Add Pandan juice, oil, and Pandan paste, if using and stir to incorporate with a whisk. Add flour and mix well, until the batter becomes sticky.

Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.

Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.

Pour batter into an ungreased angel cake tube pan. Bake for 50 to 55 minutes.

When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour.

Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

Ham And Cheese Croissants

Here's an easy snack to make, tasty Ham And Cheese Croissants. Using just ready-rolled puff pastry and the two other handy ingredients, you have a great tasting after school or afternoon tea snack. Do serve the pastry warm from the oven and they will be gone in no time. Yum!

NOTE: This is an updated post with a new video cooking guide. {Original post published on 05/08/12}




Ham And Cheese Croissants

Ingredients

1 (400g/12 x 15 inches) Pre-rolled Puff Pastry
6 Slices of Ham
6 Slices of Cheddar Cheese
1 Egg, beaten with 1 Tbsp of Water

Method

Preheat the oven 400˚F. Line a sheet pan with parchment paper.

Roll the dough slightly and cut into 6 squares. Place one slice of ham on a diagonal on each square and top with the cheese. Fold one corner of the dough over the cheese and brush the tip with egg wash. Then fold the other corner over the flap and press it gently into place. Brush the dough with egg wash and bake for about 15 to 18 minutes or until they are golden brown.

Makes 6 Ham and Cheese Croissants

Chinese Hot Dog Buns/Rolls

These Chinese style bakery hot dog buns are a childhood classic! I would often purchase one or two for my children when they were younger. Imagine to my surprise, how excited they were when I made them at home! You can normally find these buns at your local Asian bakery, but if you’re not close to one, then try baking them at home. You’ll find how easy it is! This bread recipe is not only light, but also extremely fluffy. Serve it for breakfast or a snack on the go! Enjoy!





Chinese Baked Hot Dog Buns/Rolls

Ingredients

10 Naturally Smoked Wieners
1 Small Egg, beaten
Sesame Seeds

Dough
370 grams All-Purpose Flour
1 Cup Warm Milk
3 Tbsp Sugar
2 tsp Active Yeast
1 tsp Baking Powder
1 tsp Sea Salt
3 Tbsp Melted Unsalted Butter

Method

Put the warm milk in a measuring jug or bowl. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.

Place the flour, baking powder, and sea salt into a large bowl and mix well. Pour in the yeast mixture and add the melted butter. Knead the dough for about 10 to 13 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl. Cover the bowl with a piece of cling film and set aside in a warm place for about 45 minutes to 1 hour or until the dough has doubled in bulk.

Press the dough down and divide the dough into 10 pieces. Gather the dough into round ball. Let the dough rest for about 20 minutes. Roll each piece of dough into a long rope about 3 1/2 times the length of the wieners. Start wrapping the wiener on an angle with the dough, leave about 1/2 inch of the wiener to stick out and tuck the end underneath. Place the roll on baking sheet lined with parchment paper. Let the rolls rest for about 30 to 40 minutes.

Preheat the oven to 400˚F.

Then lightly brush the roll with egg wash and sprinkle some sesame seeds.

Bake the rolls for about 12 to 14 minutes. Remove the rolls from the oven, and serve warm or at room temperature.