Quick Quick Pizza

If you are looking for a quick lunch, you can try this quick quick pizza. I was thinking to make this wrap base pizza for weeks, just haven't have a chance to make it. When I was visiting Anncoo Journal the other day, I saw her posted this fifteen minutes pizza and also used wrap as a pizza base, I told myself I definitely want to make it this time! It is quick and easy, why can't I just make it for Sunday's lunch?

There are no hard ingredients or difficult steps to prepare. Just put the ingredients you like. For my Quick Quick Pizza, I have used 2 square wrap as the pizza base, few tablespoons of tomato paste from can as a base sauce. The toppings are grated mozzarella cheese, mushrooms, peppers, salami, cherry tomatoes, and chilli. Other topping choices are olives, bacons, hams, pepperoni, onions, fresh herbs, grilled chicken pieces, pineapple, etc....

 Steps:
1) Preheat oven to 180 degC.
2) Cut all the topping into small pieces.
3) Line 2 square base wrap on a baking tray, spread some tomato paste on each wrap followed by some mozzarella cheese.
4) Spread topping of your choice across the wrap and top up with mozzarella cheese.
5) Bake in the oven for 15-20 minutes or until the base is crisp and the cheese melted.
6) Serve it hot.

 

It also taste nice with some fried shallot. Have a try if you like.

 

I am submitting this post to this month's Little Thumb's Up "mushroom' event hosted by Joyce of Kitchen Flavours

 

 

 

 

 

Sweet Sambal Tumis

Sweet Sambal Tumis with hard boiled eggs.

Finally, I made my own sweet sambal tumis! I have bookmarked this recipe long time ago, when Esther@ the FUSS FREE chef posted it, how long! When I think of eating nasi lemak, I just buy the ready made sambal from the asian supermarket and never thought of making it from scratch. After I read Esther's post, I decided to make it myself, the sambal turn out really good, even better than the store bought versions, and with no preservative and others unknown ingredients. It goes well even just with plain rice, but...the steps is really tedious, now I understand why Esther almost gave up half way through! Despite the tedious steps, it was worth trying, and I have cooked it in batches and keep it in the fridge.

Sweet Sambal Tumis

Recipes adapted from Esther@ the FUSS FREE chef

Ingredients:

(A)
30g dried chillies

200g shallots
1 big onion, sliced
10g ginger, sliced
20g galangal, sliced
25g garlic, peel and roughly chopped
15g belacan
4 stalk lemongrass, white parts only, sliced
1/2 cup water

(B)
1/4 to 1/2 cup oil
1 Tbsp tamarind paste
120g palm sugar/ brown sugar
pinch of salt (or 1/8 tsp salt)

Steps:
1) Put all the ingredients (A) into the blender and blend until it becomes a paste.

2) Heat the oil and gently fry the paste for about 30 mins until the oil separates from the paste.
3) Add tamarind paste, palm sugar and salt. Stir gently and adjust the taste.
4) Continue to cook with low heat until the desired consistency achieved. Removed from hob and leave it to cool. Store in a clean, dry jars and keep it in the fridge.
5) Here is sweet sambal tumis!

Fried Noodles with Sweet Sambal Tumis

Enjoy!

Back To The Cold!

I am very much aware of my irresponsibility to this blog, and believe that many of you have been waiting for something new to come out on this blog, my apologies for all the disappointment, I should have manage my time more efficiently.

I am recently back to Malaysia for holidays for about two weeks. This is a fairly short trip which I only able to make time for my family members. I had no chance to meet all my friends and relatives although we had a small gathering before I come back here. During our time in Malaysia, we were overwhelmed by the hot weather, the sun had never been shy away from us. Baby Jun just cry out loud whenever he felt the heat, we ended up bathing him 3 times a day and brought him to swimming pool to cool down. If he were to be brought up in Malaysia, it would take him some time to get use to the weather and environment, in which this could be a challenge!

And now, we are welcomed back by the snow and the cold. What a dramatic change!

Cooling down in the bucket with cousin sister.

Baby Jun loves fish @ Aquaria KLCC

At Aquaria KLCC, baby Jun enjoying seeing the aqua life.

Outside KLCC

First time in the 'sarung', baby Jun thought it is a swing as those in the playground!

Happy 1st Birthday, Baby Jun!

At airport before departing to the UK, time to go back to the cold country which he has to put on more clothes, jacket and shoes all the time when going out.

Cornflakes Cookie

Happy Chap Goh Mei! Today is the last day of Chinese New Year, Chap Goh Mei (or 元宵节). I was thinking to make Nian Gao but it is 6pm in the evening now, do you think I still manage to make one? And I have so many tasks on hand, and only me and baby now, the ironing, the dinner, feeding and bathing my baby, so on.....I am over ambitious, as always, hehe....But I am going to share with you guys the cookie I made before CNY, this is one of the cookie I made for this year-> the cornflakes cookies.

Cornflakes cookie
Recipe adapted from Karen's Kitchen

Ingredients:
60g unsalted butter, melted
50g honey
1 Tbsp sugar
180g cornflakes
a pinch of salt
3 Tbsp white sesame seed, lightly toasted

Steps:
1) Preheat oven to 150 degC.
2) In a mixing bowl, put in melted unsalted butter, honey, sugar and salt. Mix until well combined. (I just melt the butter in microwave for about 1 minute before mixing with the other ingredients)
3) Add in cornflakes and sesame seeds. Mix until cornflakes are evenly coated with the mixture.
4) Line the mini paper cases on the baking tray. Spoon cornflake mixture into mini paper case and bake at 150 degC for about 10-15 minutes.
5) Remove from oven, store in airtight container when it is completely cooled.

Happy Chinese New Year!

I am totally not up to speed with my blog post these day! I am really exhausted for the past weeks, I don't even manage to get online everyday after work. Oh well, just to let you know I returned to work following 10 months maternity leave. And I changed to a new job, new environment and plenty of new stuff to learn. Besides, my wee boy demand more cuddling when coming back from nursery every night, he needs more reassurance and time to understand that mummy needs to go to work and come back to him after finish work. Also he probably need some time to get settle into nursery after staying home with me for about 10 month..This is not an easy start for me, and for baby Jun but I do hope it will get easier.

It is new year's time, Chinese New Year suppose to be happy isn't it? 过年笑哈哈! I am cooking prawn for the new year, we called prawn 'Har' in cantonese, Har Har means laugh happily! After you eat it, you will also laugh happily, hahaha....

Steamed Prawn with Minced Garlic
蒜茸蒸虾 (原食谱来自小小米桶零油烟厨房-书籍）

材料：
鲜虾 12只
蒜末 4 大匙
姜末 1/2 小匙
葱花 适量
米酒 1小匙

调味料：
酱油 1大匙
热开水 1大匙
麻油 1小匙
糖 1/2 小匙

做法：
1) 调味料预先混合为酱汁，备用。鲜虾洗净，剪掉长须，取出泥肠后，用刀在虾背由虾头直剖至虾尾处，再将腹部的筋剪断，备用。
2）将做法1）的鲜虾一只一只 摊开整齐的排於盘中，淋入米酒，再撒上蒜末，姜末，放入水滚的蒸锅中，以大火蒸5分钟至熟后，取出淋入预先调好的酱汁，再撒上葱花，即完成。

Happy New Year to All My Friends and Family, Wish You Have a Wonderful Year Ahead!

Roasted Chicken Wing with Preserved Red Bean Curd

When I first saw this dish in Helena's Kitchen, I told myself I must make this dish one day. I like to use preserved red bean curd in marinating, it make the dish smell good and I simply love the taste. Maybe because I am a hakka (well, maybe still but I forgot how to speak most of the hakka dialect), I was brought up eating hakka fried pork (客家炸肉). Hakka fried pork is made by marinating the pork in preserved red bean curd before frying it, it taste so nice with the aroma. Then now, I learn how to make roasted chicken wing with preserved red bean curd, and I love it too, it is finger licking good! I have slightly tweaked the recipe, for original recipe please hop over to Helena's Kitchen.

Roasted Chicken Wing with Preserved Red Bean Curd
Recipe adapted from (Helena's Kitchen)

Ingredients:
12 chicken wings

Marinate:
2 preserved red bean curd
2tbsp preserved red bean curd juice
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp honey
1 1/2 tbsp fish sauce

Steps:
1) Mash up the preserved red bean curd with the juice and mix all the ingredients for marinate in a bowl.
2) Clean and pat dry the chicken wings, put it into the mixing bowl with marinate, make sure each chicken wing is coated with the marinate. Put it into fridge and marinate for at least an hour. (I marinate for about 2 hour)
3) Preheat oven to 200 degC. Line the chicken wings on a baking tray and roast it for about 20 minutes, turn  the chicken wing to the other side and baste with the reserved sauce, roast for another 15-20 minutes or until it is cooked.
4) Remove from oven and serve warm.

Chocolate Chip Muffins

I seldom make muffins as I always can't bake a good muffins. After reading through the mini cookbooks that Mui sent me few weeks ago, I decided to give it a try again. The mini cookbooks contains many easy to follow cupcakes and muffins recipes, with easily available ingredients. I have marked up some of them and going to try them out very soon (hopefully), hehe... As I have some left over chocolate chips sitting in my pantry, I decided to bake chocolate chip muffins as my first attempt from the cookbooks. I have used a mixture of white and dark chocolate chips since I have not enough dark chocolate chips, the result turned out as good. It is yummy and with the chocolatey flavour. 

Chocolate Chip Muffins (Recipe adapted from Cupcakes and Muffins Mini Cookbooks)
Ingredients
300g plain flour
2 tsp baking powder
1/2 tsp salt
120g brown sugar
100g chocolate chips
2 eggs, beaten
180 ml milk
110g butter, melted

Steps:
1) Preheat oven to 180 degC. Line muffin tin with paper liners.
2) Sift together flour, baking powder and salt. Add brown sugar and chocolate chips and mix well. Set aside.
3) In a mixing bowl, combine eggs, milk and melted butter. Add flour mixture and mix quickly until well blended.
4) Spoon batter into prepared muffin tin, fill each cup to about three quarters full. Bake for about 15 minutes or until a skewer inserted into the centre of cakes comes out clean.
5) Leave to cool on a wire rack before serving.

By replacing the choc chips with dried cranberries, I got the cranberies muffins! They are equally good.