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Hi! Thanks for visiting my humble blog :) My name is Alice. I'm a mother of two, a girl and a boy, married to just one man LOL! I love food, I love cooking, I love baking, and it has been growing even stronger with my ultimate love for my family - they're my best customers :) This blog is my e-recipe book, a means of sharing and learning one another. To connect, I'm just an email away: ilove.icook.ibake@gmail.com... Have a great day!

Tuesday, August 26, 2014

AFF Taiwan - Taiwanese Chicken Rice

I saw this at Violet's Kitchen and I know this dish will be loved by my family
Never had this before, so I gave this a try and I am glad I did, it's yummy!
Such a simple meal can be so satisfying :)




I decided to use the recipe from An Acquired Taste
It said that the original recipe uses turkey meat, and it's called Turkey Rice (火雞肉飯 huo ji rou fan) but chicken breast is the alternative when turkey is not available

What you need:

2 chicken breasts, blanch in boiling water for 3 mins and drain
1 tbsp oil
3 shallots, slice thinly
2 spring onions, cut 3 inch pieces
6 slices of ginger
2 star anise (I skipped)
1 tsp salt
1 tbsp light soya sauce
3 cups chicken broth
cooked white rice
pickled daikon and cilantro for garnish

Method:
  1. Heat oil in a heavy based pot, and sautee shallots til golden brown. Add in spring onion and ginger, fry for 1min
  2. Add in chicken and just enough broth to cover. Add in salt and soya sauce
  3. Bring to boil and reduce to low, cover and let simmer for an hour
  4. Take out chicken breast and shred
  5. Prepare rice in a plate or bowl, arrange shredded chicken on top and pour gravy
  6. Serve with pickled daikon and cilantro (I had my blanched greens instead)

Easy to prepare and delicious! I like :)



I am submitting this post to Asian Food Fest – Taiwan hosted by Alan from Travelling Foodies

Friday, August 22, 2014

AFF Taiwan - Braised Pork On Rice (滷肉飯 Lor Bak Png)

One Taiwanese dish I ate ages ago whenever I was in Taipei during my singlehood
Now is the time for me to experience cooking it myself :)


 
 
My family enjoyed this dish. Since we do not fancy fatty meat, I mixed pork belly with lean meat. In fact, 75% of the meat was lean meat
Since lean meat takes longer time to soften, I braised for longer period of time
Even though I diced them real small, it still took a little longer than an hour to get the softness I want. This was in fact a good step in giving maximum flavour to the dish
Very tasty, fragrant, juicy and full of flavour. Yum! :)
 
 


Source: Doris from Sumptuous Flavours
(with slight modification)

What you need:

400g lean pork
100g pork belly
2 tbsp dried shrimp, soak til soft and coarsely chopped
20g brown rock sugar
1 star anise
1/4 tsp five spice powder
3 tbsp light soya sauce
2 tbsp dark soya sauce
5 cloves of garlic, minced
4 shallots, minced
6 eggs, hard boiled - shells removed
3 tbsp Shaoxing cooking wine
some cooked rice

Garnish: blanched xiaobai chai, Japanese pickled radish (too bad I couldn't find this on the day I cooked this dish, so I skipped this)

Method:
  1. Heat wok with a little oil (since mainly was lean meat). Add the pork cubes and fry until water has evaporated
  2. Add in the minced garlic and minced shallots. Continue to stir-fry until fragrant
  3. Add in dried shrimp. Stir. Add in water to cover the pork pieces. Add in shaoxing wine
  4. Add in rock sugar, soy sauce and dark soya sauce. Stir well
  5. Add in hard boiled eggs to the pork and gravy. Turn the eggs occasionally so they're browned evenly
  6. Simmer for about 20 mins. Add in star anise and five spice powder and continue simmer for another 45 mins (add water whenever necessary)
  7. Adjust taste, give a good stir, let it boil and off the heat
  8. Serve with hot cooked rice, blanched vegetables and pickled radish


 
 
 
I am submitting this post to Asian Food Fest – Taiwan hosted by Alan from Travelling Foodies

Thursday, August 21, 2014

Buttermilk Fried Chicken (Gordon Ramsay)

A very simple and delicious chicken dish, fried chicken. One of the most loved by kids kind of food. Of course, adult too :)


 
 
This fried chicken is so tasty. So crispy on the outside and succulent on the inside, the meat is so yummy and soft & juicy. No need to worry that you will get hard and tasteless meat in it, thanks to the overnight marinade. Finger licking good!
 
 
 
What you need:
 
4 pieces each of free range chicken drumsticks and thighs (I used 1 whole free range chicken, cut in parts)
500ml buttermilk
flavourless oil for deep frying (I used canola)
300g plain flour (I used whole wheat flour)
1-2 tsp smoked paprika (I used two good pinch of paprika powder)
1/2 tsp garlic powder (I used 1 1/2 tsp)
1-2 tsp cayenne pepper (I skipped)
salt and black pepper
 
Method:
  1. In a container, pour buttermilk and add a good pinch of salt, stir
  2. Add in chicken pieces and cover. Let sit in the fridge overnight
  3. The next day, take out the marinated chicken from the fridge and bring back to room temperature before cooking
  4. Heat oil for deep frying
  5. Combine flour, paprika, garlic powder, salt and pepper. Stir well. Remove the chicken pieces from the buttermilk, shaking off any excess, then dip in the flour, making sure all sides are coated
  6. Deep fry coated chicken til golden brown both sides. Drain on kitchen paper and serve warm
 
I cooked baked buttermilk fried chicken before and it was just as good. You may view it HERE. I guess this Gordon Ramsay's version is also possible to bake. Should try next time, since it's healthier option :)
 

 
 
This post is linked to Cook like a Star organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Mich from Piece of Cake
 
 
Also this post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe
 
 
 

Friday, August 15, 2014

Bake Along #66 Affordable Lasagna (Kerryann Dunlop)

Kerryann Dunlop is one of Jamie Oliver's student and has been helping out at the Ministry of Food. I love her videos in You Tube. Mostly are commonly known food but she successfully made them special in a simple way. Not to mention they all look so appetizing :)

I have a few to try, starting from this simple to make and yummy lasagna
The simple ingredients used explain the name of this dish, and it's easy to make, too


Yummy, tasty, cheesy lasagne. You see the cut at the other end? It's me so eager to try I forgot that I haven't taken a picture LOL



Come eat me now! :)
 


Recipe is from HERE but I added parmesan and mozzarella cheese :)

What you need:

500g minced beef (I used chicken)
6 dried lasagna sheets (I didn't count how many I used but I think it's 8)
about 10g butter
2 tbsp plain flour
500ml semi skimmed milk (I used fresh regular milk)
one whole nutmeg (I used a big pinch of ground nutmeg)
fresh basil (I used dried)
homemade pasta sauce (I used store bought bottled pasta sauce)
20g grated cheddar cheese (I didn't measure the quantity of cheddar cheese I used)
grated parmesan cheese (same quantity as cheddar) (I added)
grated mozzarella cheese (I added)
salt, sugar and pepper

Method:
  1. Preheat oven to 180degC
  2. To make the ragu sauce: Place pasta sauce in a saucepan over low heat. On a hot large frying pan, pour in minced chicken, breaking lumps with a spoon. Let it cook over medium high heat for about 5 mins. Transfer to the pasta sauce using slotted spoon. Mix together and let cook over low heat for 10mins, stirring occasionally (here I added some dried basil and grated cheddar cheese, season with a little salt and sugar). Set aside
  3. To make the béchamel (white sauce), melt butter over medium heat. Add in flour and cook for 1-2mins to make a paste (roux) This will ensure the sauce is smooth and won't taste flourish. Whisk in milk gradually and cook for about 5mins til the sauce is smooth. Whisk in more milk if the sauce is too thick. Remove from heat and season with salt and pepper, also nutmeg, stir well
  4. Place lasagna dish (I used 9"x1'3" baking dish). Start layering with the ragu sauce, then drizzle a good spoonful of béchamel, top with lasagna sheets (2 sheets laid next to each other). Repeat for another 2 times, finish with lots of béchamel sauce on top. Top with grated cheddar, parmesan and lastly, mozzarella cheese (I didn't put fresh basil on top)
  5. Place in the oven and bake for 30-40mins until golden brown on top and slightly bubbling. Remove from heat and let it stand for 10mins before serving
  6. Serve with grated parmesan cheese and tabasco sauce



This post is for Bake Along, an event organised by Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids

Wednesday, August 13, 2014

THB #38 Chocolate Angel Cake

When a cake name starts with the word "Chocolate", I don't really bother to read the rest of the name. I am already convinced that I have to give it a try. Sometimes it can be as soon as the next day, sometimes can wait for pretty long since my chocolate to do list is the longest among all LOL

So, need to say no more, I immediately baked this cake, especially knowing this has a deadline :)
This is the 38th bake for The Home Bakers, a baking event initiated by Joyce from Kitchen Flavours

Angel cake, a typically soft and fluffy cake tend to have dry texture using only egg whites. Like many others, I do not really fancy dry cake, but this recipe is different. The texture of this cake is moist, chocolaty and at the same time is soft and fluffy. I really enjoyed eating this cake, so was my family :)


 
 
Ah, look at the holes. I did tapped the pan before putting it into the oven, yet I still saw many holes



Recipe was chosen by Zoe from Bake for Happy Kids - great choice! :)
I made full recipe, used 420g of egg whites (I calculated 30g egg white for an egg), Valrhona cocoa powder
Unlike others who reduced the quantity of sugar, I didn't, but I used all brown sugar, and I found the sweetness was just right to my liking, not too sweet
Used ungreased 25cm chiffon tin and baked for 40minutes




My bake for The Home Bakers - bake no. 38
 
 
This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe
 
 

Thursday, August 7, 2014

Fudgy Nutella Cheese Chocolate Cake 4 My Sis Bday

I'm drooling just by reading the name of the cake. Who can resist a combination of chocolate, nutella and cream cheese? This is the chosen cake I made for my sis' bday last June - one Nutella big fan :)
Sorry sis, such a super late post, more than 2 months late LOL

Recipe is from Tidy Mom - Nutella Gooey Butter Cake
She used Duncan Hines Dark Chocolate Fudge Cake Mix for the chocolate cake base
I wanted to bake my own chocolate cake but due to me being lazy time limit (I only had time to bake on Saturday evening), I opted for Betty Crockers Super Moist Chocolate Fudge Cake Mix instead


 
 
This cake is delicious! Moist, soft, and I like how the sweetness from the cake blends with the cheesiness from the topping Very dangerous, because you just can not stop at one huge slice. You will want to have the second slice - also huge LOL
 
Well, actually mine was not so fudgy, let alone gooey
If you see the picture in Tidy Mom, it looks so different from mine. Hers is shorter, definitely looks more moist, fudgy and gooey. Looks very much like brownies. I am not sure why she named it butter cake :)
Why my cake is different? Reason being, I didn't do the cake as per instructed. I blindly followed the instruction in the cake mix box. When I was done, then I realized that the original recipe of this cake didn't do so, in purpose!
Anyway, what's done is done. I still ended up with yummy cake :)
We enjoyed it so much and so reluctantly stopped eating it LOL
 
 
Okay, here is the recipe...
 
What you need:
 
1 box (15.25 oz) Betty Crockers Super Moist Chocolate Fudge Cake Mix (this is smaller in size than Duncan Hines Dark Chocolate Fudge (18.25 oz))
1 egg
100g butter, melted (original recipe: 1/2 cup. I would need to reduce the butter amount because of the smaller size of the cake mix)
(Note: if you use Duncan Hines, please use extra large egg and 1/2 cup butter)
 
For topping:
8 oz cream cheese, softened
2 large eggs, beaten
1 cup Nutella
1 tsp vanilla
2 cups icing sugar (I reduced A LOT to 1/4 cup)
 
Method:
  1. Preheat oven to 160degC. Grease 13x9" pan
  2. Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers
  3. Topping: Using an electric mixer, blend cream cheese, eggs, nutella and vanilla. Then slowly add icing sugar and beat until smooth
  4. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey)
  5. Remove from oven and let cool completely. Spread the top with Nutella (original recipe dusted with icing sugar - you may adjust according to your liking. I don't want the sweetness to be too overwhelming I can't taste the cheese at all)
 
 

I still want to bake this cake again in the future following the correct instruction (as written above). Just to satisfy my curiosity and also my need of indulging myself sinking my teeth in the oh so gooey cake :)

Saturday, August 2, 2014

Bake Along #65 Chocolate Zucchini Bundt Cake

Good to know that there's some goodness in this chocolate cake, zucchini! And it's even better that nobody can trace that. Chocolate can be less fattening! :)


 
 
This cake is soft and moist, the sweetness is just how I like it, chocolaty and very yummy, but I found it's really crumbly. I wasn't too sure if it's supposed to be crumbly or I did something wrong. Anyway, we all enjoyed it still :)
 
I made 2/3 recipe and I still got a pretty huge bundt cake
Ah, talking about bundt. I used my bundt pan but it's a disaster when I unmoulded it
I didn't know why since I followed exactly while I prepared the pan
Look at this:
 
 
 
 
It's a big turn off, especially when it's so unexpected. Anyhow, I just forgot about this, sliced them as soon as it's cool and enjoyed it :)
 
Recipe is from HERE
 
Below is 2/3 of the full recipe:
 
31g unsweetened cocoa powder
75g sour cream (I used low fat plain yoghurt)
2 large eggs
1 1/2 tsp vanilla extract
250g plain flour (I used whole wheat pastry flour)
1 2/3 tsp baking powder
1 tsp baking soda
2/3 tsp salt
1 1/2 tsp instant espresso powder
113g butter, softened
2/3 cup sugar (I omitted)
175g light brown sugar
1 1/3 cup coarse shredded zucchini, squeeze out excess liquid
2/3 cup semi sweet chocolate chips
2/3 cup sliced almonds (I omitted)
 
Method:
  1. Preheat oven to 180degC. Grease bundt pan and dust with unsweetened cocoa powder
  2. Whisk together plain yoghurt, eggs and vanilla in a large cup. Whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder in a medium bowl
  3. Combine butter and sugar in a large mixing bowl and cream with electric mixer on medium high speed til fluffy
  4. Reduce speed to low, and add in 1/3 of the flour mixture and beat til well mixed. Add 1/2 of the yoghurt mixture. Repeat, alternating flour and yoghurt mixtures and ending with the flour mixture. Stir in zucchini and chocolate chips
  5. Pour batter into the prepared pan and bake til about 45mins, til skewer comes out clean
  6. Let cool in the pan for 10mins, and invert it onto a wire rack to cool completely (this is where my disaster was)
 
 
 
 
 
 
This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe
 
 
 

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