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Thursday, August 23, 2012

Braised Pork Belly

 


I love this recipe a lot because it is really simple and required very little ingredients.And most importantly,despite its simple ingredients,it is very yummy!

Makes:
  • Good for a family of 4

You will need:
  • 600g pork belly,cut into 2.5cm cubes
  • 2 tablespoons light soya sauce
  • 2 tablespoons dark soya sauce
  • 2 teaspoons oil
  • 3 small pieces of rock sugar
  • 6 cloves of garlic,peeled
  • 2 star anise
  • 3 hard-boiled eggs,shells removed
  • 4 pieces tau pok

The Preparation and Cooking:
  1. Saute pork and pat dry.
  2. Marinate with light and dark soya sauce.
  3. When ready to cook,drain(but keep) the sauce.
  4. Heat oil in claypot at med heat and melt sugar.
  5. Add garlic and cook till sugar turns caramel.(do not let it burn.)
  6. Add pork and star arnise and cook till pork is lightly brown.
  7. Add the sauce from (3) and add water just enough to cover the pork.
  8. Bring to boil and adjust seasoning to taste.
  9. Simmer for 1 hour till pork is tender.
  10. Add eggs in the last 1/2 hour and tau pork in the last 10 minutes.
  11. Serve hot with rice.

Original Recipe from:Young Parents Magazine.

~Indulge in what we make at DeQueenKitchen~

Oatmeal Cinnamon Raisins Cookies

 
First of all thanks to Crissie for the recipe-Famous Amos Style Choco Chips Cookies.I ran out of choco chips so I decided to make these instead. I halved the recipe and made changes to the amount of sugar used and also the baking temp and timing and also added cinnamon powder,raisins and oats.Love the results! Just nice for my palate. :D My missy kept asking for more!
 
Makes:
  • about 50 bite sizes

You will need:
  • 255g plain flour
  • 113g butter
  • 70g brown sugar
  • 70g castor sugar
  • 1 egg
  • 1/2 teaspoon vanilla essence
  • 1/2 level teaspoon baking soda
  • 4 tablespoons oats(I use nestum)
  • 5 tablespoons raisins
  • 3/4 teaspoon cinnamon powder
 
The Preparation and Baking:
  1. Sift flour,soda and cinnamon powder
  2. Cream butter and sugar
  3. Add egg and vanilla essence
  4. Add (1) till well combined
  5. Add oats and raisin till well combined.
  6. Scoop dough(I use a teaspoonful) and drop on lined baking tray or baking sheet.(2 fingers spacing)
  7. Bake at 170 degrees for 15-20 mins.
  8. Rest on tray for a minute before removing to cool on rack.
 
Tips:
  • You can increase or lessen the amount of sugar,cinnamon powder,raisins and oats according to your preference.

Original recipe from:Chocolate Chips Cookies by Crissie Lee

~Indulge in what we make at DeQueenKitchen~

Strawberry Yoghurt Bread




 
Supermarket is having discount on yogurts so i bought to try on cakes and breads.;) I amended a little of this recipe and love the results!! Soft and fragrant!
 
 
Makes:
  • 16 pieces fist size buns/2 small bread loaf

You will need:
  • 340g bread flour
  • 50g sugar
  • 1/2 tsp salt
  • 1/2 tbsp yeast
  • 100g strawberry yoghurt(i used Meiji's)
  • 20ml milk
  • 40g butter

The Preparation:
  1. Mix all dry ingredients in a mixer and using a dough hook mix till well combined.
  2. Add yogurt and milk till dough is formed.
  3. Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
  4. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  5. Remove and divide them into small doughs(around 25-30g) and let them rest for 15 minutes.
  6. Roll out,fill and shape as desired.
  7. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  8. Brush the top with milk.

The Baking:
  1. Bake in a pre heated oven for about 15 minutes at 160°C.
  2. Remove from baking tin immediately and cool on rack.

Tips:
  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • For this recipe,you can add in milk all at once.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.

~Indulge in what we make at DeQueenKitchen~

Friday, August 17, 2012

Mango Yoghurt Butter Cake



Love love love mango cakes!!Modified my butter cake II a little for this flavour ;)

Makes:
  • 9" by 9" cake tin,roughly around 20 decent slices
You will need:
Egg Yolk Mixture

  • 250g self raising flour(sifted)
  • 250g butter
  • 140g sugar
  • 4 egg yolks
  • 1 teaspoon mango essence
  • 100g mango yoghurt(i am using meiji.)
Egg White Mixture

  • 4 egg whites
  • 1/2 teaspoon cream of tar tar
  • 60g sugar


The Preparation:
  1. Whisk egg whisks till frothy,add cream of tar tar then sugar bit by bit till stiff peaks formed.
  2. Cream butter and sugar till pale and light.
  3. Add eggs,one at a time.
  4. Add mango essence.
  5. Add yoghurt and flour in alternate batches.(flour last batch.)
  6. Fold in egg white mixture into egg yolk mixture with a hand whisk in 3 batches.(Do not overmix.)
  7. Pour into greased/lined cake tin.
  8. Even out the batter using spatula.
The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and lower to 150°C for another 25 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.
Tips:

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

~Indulge in what we make at DeQueenKitchen~

Butter Cake II



Alan(Goh) from MFWL group introduced us the famous butter cake by MrsNg.Its well known for its traditional taste and soft and fluffy texture.I tried but find it a little too sweet for my palate.So i decided to use my own butter cake recipe,modified a little(used Mrs Ng mixing method and flour used.) Walah! Perfect for my palate. ;)

Makes:
  • 9" by 9" cake tin,roughly around 20 decent slices
You will need:
Egg Yolk Mixture
  • 250g self raising flour(sifted)
  • 250g butter
  • 140g sugar
  • 4 egg yolks 
  • 1 teaspoon vanilla essence
  • 80ml milk
Egg White Mixture
  • 4 egg whites
  • 1/2 teaspoon cream of tar tar
  • 60g sugar

The Preparation:
  1. Whisk egg whisks till frothy,add cream of tar tar then sugar bit by bit till stiff peaks formed.
  2. Cream butter and sugar till pale and light.
  3. Add eggs,one at a time.
  4. Add vanilla essence.
  5. Add milk and flour in alternate batches.(flour last batch.) 
  6. Fold in egg white mixture into egg yolk mixture with a hand whisk in 3 batches.(Do not overmix.)
  7. Pour into greased/lined cake tin.
  8. Even out the batter using spatula.
The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and lower to 150°C for another 25 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.
Tips:

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.
Reference:

DeQueenKitchen Butter Cake I
Alan Goh Butter Cake

~Indulge in what we make at DeQueenKitchen~

Bread(Straight Dough II)


Thanks to Shirley(Chia) from MFWL group for this wonderful recipe.Love it so much!! I am sticking to it for now!  

Makes:
  • 16 pieces fist size buns
You will need:
  • 340g bread flour
  • 50g sugar
  • 1/2 tsp salt
  • 1/2 tbsp yeast
  • 210g milk
  • 40g butter
 The Preparation:
  1. Mix all dry ingredients in a mixer* and using a dough hook mix till well combined.
  2. Add milk till dough is formed.
  3. Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
  4. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  5. Remove and divide them into small doughs(around 25-30g) and let them rest for 15 minutes.
  6. Roll out,fill and shape as desired.
  7. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  8. Brush the top with milk.
*sugar, salt followed by flour then yeast. Direct contact of yeast with sugar and salt will "kill"/make the yeast less active.

The Baking:
  1. Bake in a pre heated oven for 12-15 minutes at 160°C.
  2. Remove from baking tin immediately and cool on rack.
Tips:
  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • For this recipe,you can add in milk all at once.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.

Original recipe from:Soh Pin Tee

~Indulge in what we make at DeQueenKitchen~

Onion Korokke

 


Makes:
  • 6 pieces

You will need:
  • 3 small potatoes(boiled,skin removed and mashed)
  • 1/2 med size onion(chopped finely)
  • Butter for texture(abt 3/4 tablespoon)
  • Salt to taste(about 3 pinches)
  • Oil to deepfry
For coating:
Rice flourEgg(beaten)
Breadcrumbs

The Preparation and Cooking:
  1. Mix butter with mashed potatoes to reach paste like texture.
  2. Add onions.
  3. Add salt to taste.
  4. Shape into desired sizes.
  5. Coat with rice flour,followed by egg then breadcrumbs.
  6. Leave in freezer for 1/2 hour.
  7. Deep fry for abt 5 mins or till golden brown.
  8. Remove from oil and place on wire rack to drip off excess oil.

Tips:
  1. You can add cooked meat or other fillings according to your preferences.
  2. Adjust the salt according to your taste.
  3. Oil must be boiling hot(u will see a lot of bubbles rising),so that the korokke will not crumble when frying.
~Indulge in what we make at DeQueenKitchen~

Sardine Puffs


 


Makes:16-18 small puffs

You will need:
  • 1 packet Borg Puff Pastry
  • 1 tin sardine in tomato sauce(200+g)
  • 1 med size onion,chopped
  • 2 chilli padis,sliced
  • 2 limes(juice)
  • 1/2 egg beaten

The Preparation and Baking:
  1. Discard tomato sauce.
  2. Debone sardine and mash them.(not too fine.)
  3. Add onions,chilli padis,lime juice,mix well.
  4. Roll out puff pastry into thin sheet.
  5. Cut into 16-18 square pieces.
  6. Fill(abt 1 teaspoon heapful) and seal the edges.
  7. Brush with egg.
  8. Bake in preheated oven for 20-25 mins or till golden brown at 200 degree celcius.
  9. Cool on rack before serving.
Tips:
1.You can add or lessen the amt of chilli padi or onions according to your preference.

~Indulge in what we make at DeQueenKitchen~

Mango Yoghurt Chiffon

 
















 
 
 
Makes:
  • 17cm tube tin

You will need:
(A)
4 egg yolks
50ml oil(i used canola)
85ml mango yoghurt
70g cake flour
*can add 1/2 teaspoon of mango essence if you prefer a stronger mango taste.

(B)
4 egg whites
70g sugar


The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into ungreased tube tin.

The Baking:
  1. Bake in a preheated oven at 180°C for 30 minutes.(if top starts to get too brown,place a foil over.)
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Original recipe from:初学者也ok!戚风蛋糕,青井聪子-Yoghurt Chiffon Cake。

~Indulge in what we make at DeQueenKitchen~