Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Saturday, March 31, 2012

Mee Jian Kueh (Peanut Pancake)


This is another simple recipe that whoever loves this local hawker snack must try.(okay...its not so hawker now since we have JolliBean and Mr Bean.) I still prefer the hawker version,theirs just taste softer and nicer and most impt they have the coconut filling.Yum!! 

Edited:For my recent pancake, I did a little changes to the recipe to suit my personal taste.
I halved the recipe to make it thinner.(Pic is using full recipe.) i also added more sugar* for the batter and a pinch of salt*.

Serves:
4 decent size slices(Thick; 1/2 recipe for thin)

You will need:

(A)For the pancake
130g plain flour
1 small egg
160ml water
30g  sugar *40g
1/2 tsp yeast
1/2 tsp  bicarbonate of soda
*a pinch of salt

(B)For the filling (My version;Peanut) (Adjust amount according to preference)
You can use red bean paste/kaya as well.
Peanut powder
Sugar
Butter/Peanut Butter

The Preparation:
Mix (A) well and leave aside for 1 hour.
Mix (B).

The Cooking:
  1. Pour (A) into pan and smooth out to get an even thickness.
  2. Cover the lid and cook on low heat for 6-8mins.
  3. Remove pan from heat and transfer pancake to a plate.
  4. Spread (B) onto pancake.
  5. Fold into half, slice and serve.
 Tips:
  • I am using Ocher HappyCall Pan(1/2 recipe for thin pancake),a non stick pan can be used as well.
  • Shift pan around to get even shade.

Original recipe from:Pamela Loh

~Indulge in what we make at DeQueenKitchen~

Muah Chee


One of my favorite snacks from Pasar Malam.Its a must buy besides tutu kueh,taiwan sausages.A good muah chee to me cannot be too sticky.Some are so sticky that if you don't chew properly you might get choke and some just stick to your teeth like super glue.Ha!

Those who loves Muah Chee have to give it a try for sure.

Serves:
3-4 Pax (depending how much one can eat.)

You will need:
200g glutinous rice flour
300ml water
1 tablespoon sesame oil
1 teaspoon sugar
A pinch of salt
(A)Peanut powder and sugar (amount according to preference.)

The Cooking:
  1. Mix everything except (A) and stir well.
  2. Pour into pan,cover the pan and cook over low fire for 5 minutes.
  3. Open the pan and fold the sides towards center and slowly roll into a dough.
  4. Flip the dough every now and then for another 10 minutes.
  5. Place dough in a plate filled with (A).
  6. Roll and cut at the same time.
  7. Serve with tooth picks.

Tips:
  • You can make your own peanut powder or just grab a pack from supermarkets.
  • Oil your scissors or cutter before you cut them so they won't stick so much.
  • Roll them with peanut powder and sugar only when you are ready to serve.
  • I am using HappyCall Pan to make this,you can use a non stick pan as well.

Original recipe from:Serene Tan
~Indulge in what we make at DeQueenKitchen~


Hainanese Chicken Rice


Can you count the number of plates of chicken rice you have eaten so far? I can't! Tell me if you can! Chicken rice stalls seem to be everywhere,in every hawker centers,food courts and even restaurants serve them.

I tried making it last week and it turned out pretty much like what the stalls are selling.Even my not feeling so well aka no appetite toddler kept asking for more.

 Serves:
  • 2-3 Pax

You will need:
  • 3 pieces of chicken drumstick or 2 chicken breasts
  • 1.5 cups of rice
  • 3 slices of old ginger (thumbsize)
  • 3 cloves garlic (lightly smashed)
  • 1 teaspoon of oil
  • Ice water enough to cover chicken used.
  • Parsley and cucumbers for garnish (optional)

(A) For the broth
-5 slices of old ginger (thumbsize)
-5 cloves garlic (lightly smashed)
-3 stalks of spring onions (tied)
-900 ml water
-Salt to taste

(B) Sauce to drizzle on the meat
-1 teaspoon sesame oil
-3-5 tablespoons of broth

The Cooking:

1. For the chicken-
  • Put ingredients in (A) in a pot and bring to boil.
  • Add chicken.
  • When the water reboils,lower the heat to minimum and simmer for 20-25 minutes.
  • Remove chicken from broth and put into ice water for 5 minutes.
  • Drain chicken and brush with oil.
2. For the rice-
  • Wash and drain rice.
  • Add broth(amount indicated in rice cooker),ginger,garlic and rice into rice cooker and cook as per normal.
  • When rice is ready,stir the rice and let it simmer in the rice cooker for 5-10 minutes.
3. Place the rice and chicken on plate,drizzle with (B) and garnish with parsley and cucumbers.
4. Serve hot with your favourite sauces.

Tips:
  • Do not discard the broth,it is drinkable.
  • Chicken rice chili can be found in most supermarkets if you do not wish to make them yourself.

~Indulge in what we make at DeQueenKitchen~


Economic Bee Hoon



I used to have "Economic" almost every weekend when I was working at Citi. Due to the nature of my work,I had very irregular lunch hours,so this is a good meal in the sense that it tastes just as cold even it is no longer warm.I kinda feel in love with it and therefore I decided that I must learn to make the food that I love =)

After doing some online recipes research and combining A with B minus C.Ha! Tadah!! My recipe for the soft,moist and Q Economic Bee Hoon.Simple yet yummy!

Serves:
  • 2-3 Pax

You will need:
  • 1/2 packet of bee hoon
  • 2 tablespoons of oil
  • 5 cloves of garlic,chopped finely
 (A)For soaking beehoon
-Warm water enough to cover the bee hoon
-1 tablespoon sesame oil
-1 tablespoon sugar
-1 tablespoon light soya sauce
-1 tablespoon dark soya sauce

(B)For cooking the bee hoon
-1 tablespoon dark soya sauce
-1 tablespoon light soya sauce
-250 ml water

The Preparation:
  • Mix ingredients in (A) and soak the bee hoon for at least 30 mins and drain.
  • Mix ingredients in (B)

The Cooking:
  1. Heat oil and fry garlic till fragrant.
  2. Add bee hoon and fry till garlic is combined.
  3. Add (B) and stir occasionally till liquid are almost absorbed
  4. Serve hot with your favourite sides.
Tips:
  • Add more garlic or condiments according to your preferences.You can also add cabbage or beansprouts,I preferred mine plain though.
  • If you prefer softer bee hoon,add more hot water when soaking the bee hoon.

This recipe is a mix of recipes from Noobcook and Hakka House.

~Indulge in what we make at DeQueenKitchen~

Tomato Garlic Prawns



I remember vividly that every time my parents brought my sister and I to my paternal grandmother house for dinner,there is always this dish that I savor.I had mild allergy to seafood when I was small but I couldn't resist pinching on it. Maybe I love the sweetness.

Mum is the one who taught me how to make this dish though. I would always request this dish whenever she is cooking for reunion dinner.Now at my own house,I make them once a week.I want to thank my god for getting rid of my allergy towards seafood so I can enjoy this dish wholeheartedly.And my husband loves this dish too,he would even pour the gravy on his rice.And the funniest thing is I would tell him beforehand the "limit" each person can eat.Ha!

Serves:
  • 2-3 Pax
You will need:
  • 15-20 pcs of small prawns
  • 1 tablespoon garlic
  • 2 tablespoons ketchup
  • 1/2 teaspoon corn flour
  • 1/2 bowl water
  • 1-2 tablespoon oil
  • A pinch of salt
The Preparation:
  • Remove the prawns’ head(pluck off) and legs(cut with scissors) for easier consumption.(u can choose to leave them on.)
  • Add salt to the prawns.
  • Mix ketchup,corn flour into water.
The Cooking:
  1. Heat oil and fry garlic till fragrant.
  2. Add prawns and fry till almost cook.(u can still see a little bit of greyish flesh.)
  3. Add the ketchup mixture.
  4. Stir and close the lid for about 3-5 mins.(Toss the pan once/twice in the meantime.)
  5. Remove from heat and serve hot. 
Tips:
  • You can add more garlic or ketchup according to your preference.
  • I am using HCP to cook this dish,a normal wok may require more cooking time.

~Indulge in what we make at DeQueenKitchen~

Friday, March 30, 2012

Fried Carrot Cake



The best that I had so far is the one at Ang Mo Kio and Bedok.They have just the right combination of sweetness and saltiness.I often ask my husband to tabao for me when he brought our late bunny to the vet.

I chanced upon the recipe when i first bought my HappyCall Pan.I did some modification to the original recipe though,to my preferred taste and texture.I am using HCP to cook this but you can use a normal wok as well,just that you may need a longer cooking time.

Serves:
  • 2-3 Pax

You will need:


  • Pre-made carrot cake (480g)
  • 1 handful of Chai Por
  • 1 small bowl of water
  • 2 tablespoons of oil
  • 2 eggs
  • 5 cloves garlic-chopped finely
  • 1 teaspoon light soy sauce
  • 2 tablespoons sweet sauce
  • 1 teaspoon sambal chilli (optional)
  • Some spring onions for garnishing (optional)

The Preparation:
  • Soak the chai por in the bowl of water to remove excess salt.(10 mins).Drain and set aside.
  • Lightly beat eggs in a bowl with light soy sauce,set aside.
  • Cut carrot cake in rectangular cubes,according to your prefered sizes.

The Cooking:
  1. Heat oil and fry garlic till fragrant.
  2. Add in chai por,followed by carrot cake and fry for 2 minutes.
  3. Cover the lid for another 2 mins,tossing the pan once a while.
  4. Open the lid and add eggs and let it set a little.
  5. Stir the ingredients till combined nicely and eggs cooked.
  6. Add sweet sauce and stir till combined nicely.
  7. Close the lid and off the fire.
  8. Serve after 5 minutes.
  9. Garnish with spring oinions (optional)
Tips:
  • Pre-made carrot cake can be bought at NTUC(not all have though) and Sheng Siong.
  • Ingredients such as sweet sauce,garlic,chai por can be increase or lessen,according to preference.
  • Step 8 at The Cooking is important to ensure that your carrot cake is soft.The longer you simmer the softer and tender it will be.

Original recipe from:Adrian Koh

~Indulge what we make at DeQueenKitchen~

Common Q and A (Baking)

For the benefit of new bakers!

1.Are all brands of ingredients the same?
- Having quality results means using quality ingredients.It makes a difference.Trust me!

2.Must fruits be ripe if we are using them?
- When using fruits,use very ripe ones else you will end up with sour faced guests ;)

3.The recipe calls for flour,so which kind of flour should I use?
- When a recipe calls for flour and you are unsure what type of flour to use.Check if the recipe calls for any baking powder,if no,then use self raising flour,else use plain flour.

4.What kind of sugar do i use?
- Use castor sugar unless the recipe states brown sugar or icing sugar.
5.Do all ingredients need to be at room temperature?
- You need to prepare all your ingredients before you start anything.However if recipe asks for cold eggs,then take them out when you need them.Look out for details in recipe like melted butter,etc.

6.How come the cooking time states 20 minutes but my cake is still not done?
- Different ovens have different cooking type despite the same temperature set.You will "understand" your oven more or less after a few bakes.

7.Greasing or lining baking tin is better?
- Personally,I prefer to line my tin as it is mess free and easy to remove from tin.There are silicon ones in the market now which does not require greasing or lining.

8.My cake top is brown but how to I know if it is cooked already?
- When the cake top is brown,it doesn't mean it is cooked already.Insert a skewer or satay stick in the centre,the cake is done if it comes out clean.Otherwise bake for a few more minutes and test again.

9.My cake did not turn out well! Why?
- There are many reasons on why your cake did not turn out well.Click here to troubleshoot.

10. How do I frost a cake nicely and what is a crumb coat?
Please click below accordingly for detailed information.
- Buttercream cakes
- Cupcakes
- Cakes with fillings
- Crumb coat

~Indulge in what we make at DeQueenKitchen~

Basic Baking Ingredients

Here i present you the most common ingredients we need for baking breads or cakes.I normally buy them from NTUC,Cold Storage or Giant and sometimes Sheng Siong.Giant and Cold Storage(Kallang Leisure Park) has a wide variety of selections in terms of flour,essence,sprinkles.For more specific baking ingredients like matcha powder,wilton gel colouring,i will make a trip to Phoon Huat or Bake King.



The 3 basic flours i use,for cake and bread making.I believe in using better quality flours as they will result in better taste and texture.For sugar,i will get castor sugar from SIS.



The above are the must have in your cupboard.I like using Wilton colourings as they result in beautiful colours compared to the normal glass bottle coloring.And the price difference is not much! For cocoa powder,u can get Van Houten also,its just as good.For the instant yeast,my mum has been using this brand,so i just followed,ha!

Most of the baking ingredients have long shelf life,so don't worry about storing them for long.

Basic Baking Tools

The pics below are MUST HAVE for baking.My favourite places for buying these tools are Daiso(yes!! u can get lotsa baking items there,BUT don't get the baking tins as they will rust.),Phoon Huat and Bake King. Kitchen Carpers has quite a lot of selection too.



I have been using this kind of oven all along.Not built in,not tok kong one.But it still does the work.Its petite size is a plus point to buy for new houses which kitchens are sooooo small.



I used to use a normal cheapo stand mixer then i lost in somewhere in my mum's kitchen.Then when i shifted to my new place,i bought the handheld mixer.My husband bought me the bosch mixer recently when i told him that i felt that my hand mixer is going to go bonkers soon.It gets HOT very fast,must be overworked!



Timer from Daiso,its really good when you are baking with HappyCall Pan.
Digital weighing scale which i bought at about 75% discount at Isetan.



The basic that you need to have for baking cake and bread and also to decorate your cake.



Lots of different types,shapes and sizes of baking pans/tins.I still have some more in the cupboard which i have yet dig out!



And lots of different patterns of liners.I prefer the paper ones.Those at Daiso are nice but they have this coating which i don't really like.As for the liners at the top left hand corner,it is "higher" than normal liners,i got them at Ebay as i couldn't find them in local baking shops.

I find that one can never have enough of these tools.If you see any you like,just grab them!(Remember to pay $ first,ha!) They have no expiry dates!

Tuesday, March 27, 2012

My Recipes

Some of you may be wondering where i gotten my recipes from.I source for recipes in cookbooks,online recipes,magazines and from my mum.

I will try to write down the source(if i can still locate them)I took my recipe from for your reference though I may have done some mild modifications to it. Those that I did not provide the link or source would be recipes that I tried to invent myself or had done huge modifications to it that its no longer relevant to its original source or the link is no longer available.

I like to do referencing for this is my way of respecting the original author or recipe creator.I hope people will do the same for my site as well.There is nothing to be ashamed of using other people recipes but it is something to be ashamed of when one uses them and pass it off as theirs. ;)

I will update from time to time as i cook and bake,so stay tuned for the recipes!

~Indulge in what we make at DeQueenKitchen~

Introduction

Hi! My name is Cindy and I am from Singapore.I am here to share my passion for cooking and baking.The favorite place in my house is the kitchen.Apart from my bedroom,that is where I spend most of my time.

When I was a little girl,I remember that I love going into my mum's "territory" to peep at her cook/bake.Not only she did not chase me away(like some of my friends' mums did!Ha!),she even gave me cooking tips.I am so grateful that she did,else i won't be here writing this blog. =)

Now as a SAHM and that i have my own house which i shared with my husband and daughter,i have even more opportunities to try out more recipes.And of course,naturally my husband and daughter have to be my "guinea pigs".Ha!Occasionally i will make extras to bring over to my parents and sister to try as well.My mum is a strict food critic!I just love how she comments and offer helpful tips! Also,i love sharing the food i made with my friends who stayed near me or friends that come over for gatherings =)

I accept any criticism and also advices for improvement,so feel free to drop any relevant comments.But please note that as much as I welcome suggestions,I do not welcome criticism when you have not even try my recipes.So thanks in advance!

I believe that there is no one who doesn't know how to cook,as long as you are willing to learn,you can do it!

Regards
Cindy

~Indulge in what we make at DeQueenKitchen~