Kitchen Corner

July 27, 2015

My favorite pancake mix


There are uncountable of pancake recipes and I believe you have your own comfort pancake recipe at home too. As for me, here is a recipe that had been with me for many years. I've forgotten where is the recipe source from, might be from one of my favorite blogger buddy. It was jot down in my little dairy and I have just realized it was not in my blog. This very soft fluffy pancakes is one of my favorite breakfast. I don't feel to pay more for having the same pancakes quality out there. 


Buttermilk Pancake recipe (makes 6 pieces)

110g plain flour
30g caster sugar
1/4 teaspoon salt
1 tablespoon baking powder
120ml full cream milk (room temperature)
1 tablespoon lemon juice
40g melted butter
1 large egg


Add the fresh lemon juice into the milk to infuse for at least 15 minutes to produce homemade butter milk. Right before use, shake it until thicken.
Melt the butter in a sauce pan. Set aside to cool. 
Combine all the dry ingredients in a bowl. Mix the egg into the ready made butter milk and melted butter. Gradually add the wet ingredients to the dry ingredients. Do not over mix, it is good to left a bit of lumps in the batter. 
Fry the batter at a medium heat on a non stick pan until little bubble form on the surface. Flip over to another side until cooked. Do nut over cook as you don't want a tough and hard pancakes. It is best serve warm just with a slice of nice cold salted butter with pure maple syrup.



Tips:

Add ham, cooked bacon, sausages or cheese into the batter before fry to produce savoury pancakes.

Add fresh blueberies and pinch of cinnamon for extra texture.

Make extra and keep in the freezer. Defrost at room temperature before             serve.

My favorite combo:  pure maple syrup with salted butter / peanut butter with backcurrant jam, cinnamon powder with salted butter / banana with nutella spread 

July 24, 2015

My all time favorite pizza dough

Pizza is one of the meal that I can cheat the kids to eat more vege. With the cheesy topping  that over powered all the vege inside the pizza., kids eat happily with finger licking good. If you are a mummy with a picky kid at home like me, you will get what I mean. 

My favorite seafood Tom Yam pizza. Prawn, squid marinate with Tom yam paste, salt, sugar, fish sauce, chili flakes, chopped corriandar and spring onion.

I like to make pizza because I find it quite easy for me. I have plenty of ready homemade pizza tomato sauce and bell pepper sauce in my freezer. So making pizza in a scratch is not a problem. I just need to finely grate some carrots, finely chopped mushroom, finely chopped steam broccoli etc and place on the dough before the cheese topping.  

I always have an odd pizza as I need to reserve a portion for my boy. He doesnt eat spicy and no squid for him too. Only vege and prawn for this time.

Here is the dough recipe has been with me for many years which is from 孟老师的一百道面包 

For the dough:
150g plain flour
150g bread floor
15g caster sugar
1/2 + 1/4 teaspoon salt
3g yeast
165g water
15g olive oil

Knead all the ingredients until a smooth dough and cover for 80 minutes proofing. 
Punch out the air and shape into a round ball again then rest for 10 minutes 
Roll out the dough as thick or thin as you like. Spread desire tomato pizza sauce or pasta sauce. Spindle some shredded cheddar cheese and add toppings like vege or meat or seafood. Sprinkle another layer of shredded mozzarella cheese on top. 
Let the dough rest for further 15 minutes. Bake at 230C for 15 minutes.

The pizza best serve while it is still warm as the bottom part is crispy and able to hold all the ingredients on top by using hands to eat. Once it cold down, the dough will turn soft like bread which my boy like it that way. As for me and my hubby, we like to reheat the bottom part of the pizza to make it crisp up again. Place the pizza on a pan, turn on medium heat on stove for about 3 to 5 minutes. It's  so good to have crispy bottom bread with gooey cheesy toppings. 




July 23, 2015

Overnight Oat



I have just started making my own overnight oat early this year. It's pretty late as many of you has been enjoying it  for many years. Well, late is better than none and I am really falling in love with it.


I'm not an oat person, it never come to my diet if require me to cook it and serve it warm. I simply don't like that texture but it's strange when it soak overnight in the fridge and serve cold that totally change my appetite. Adding dried fruit, nuts, fresh fruits and maple syrup that really change everything.


I really appreciate those bloggers who always publish their overnight oat that motivate me to try, or else I miss out something so yummy yet healthy diet in my life. Other than homemade yogurt, overnight oat is also become my daily diet no matter is breakfast lunch or dinner. Some of my friends tasted with good feedback and some even said it is like having dessert. As for me and my hubby, this quick meal very much fill our stomach with full of satisfaction.


How I made it:

To make 1 serving, mix 5 tablespoon rolled oat with 1/2 cup of full cream milk, 1/2 tsp vanilla extract, 1 tsp maple syrup (optional). Keep Refrigerated overnight.

My favorite combo: 
(Al
1 teaspoon  peanut butter
1 dried chopped dried apricot
Some chopped dark chocolate
some chopped mix nuts
half chopped bananas

 (B)
1 teaspoon nutella
1 teaspoon dried cranberries
some toasted almond
Some chopped cookies

(C)
1 teasppon praline paste
some toasted hazelnuts
some chopped dark chocolate
some fresh chopped bananas

(D)
Some dried fruits like raisin, cranberries, apricots, figs, dates etc
some fresh fruits like bananas, strawberry, blueberries, raspberries, kiwi etc



July 22, 2015

Homemade Yogurt



Ever since I've learned making my own homemade yogurt, there are no longer store bought yogurt in my fridge as it is too simple to make and yet so yummy. Plain yogurt has become my daily diet as it could be my breakfast, lunch or dinner and even as a dessert after a big meal. Adding maple syrup to sweeten a little and goes with some dried or fresh berries or banana and granola is always my favorite combo. To fill my stomach, mix nuts will be added and that big jar of yogurt become a quick meal for me. My little boy likes to add black current jam in his yogurt with plenty of blueberries. 
It is so good to have homemade yogurt at home as we can have it anytime. 


How I made it: 

Sterilise all the utensil that will contact with the ingredients such as milk and active yogurt.
In a clean glass container, add in 1/4 cup active yogurt asli. Gradually add in 500ml full cream milk and stir with a small whisk to make sure no lumps left and well combine. 
Lid on and place in a larger heatproof container. Pour in hot water until the same height as the mixture. Cover with lid and store in a warm, dark and dry place. Let it fermented for 24 hours. During the fermentation, do not open or touch or move or shake the container. Just let it sit quietly for 24 hours. 
After a day, take out the yogurt from the container and refrigerate for a day before serve. I found the texture is even better after a week sitting in the fridge. 
A successful  yogurt should be like the texture of Chinese bean curd and smooth top. Unsuccessful  one will have very odd smell. 
When serve, scoop out desire amount of yogurtwith clean spoon. Sweeten  it with maplesyrup or honey or jam. Add fruits and nuts and enjoy!

Reserve a small batch of yogurt as the seed of next yogurt making.

July 21, 2015

Red Prawn Durian Ice Cream


Durian season is about to over, I still haven't got enough of it. So I quickly buy more to keep in the freezer for my baking usage. 
Durian Ice cream is one of the sweet staffs that I have made in this season. It is made by good quality and big amount of durian. Everyone thumbs up for this recipe. It is very rich, smooth and so creamy. People ask for 1 scoop only will ask for another. 

180ml whole milk
200ml whipping cream
3 large egg yolks
4 tablespoon caster sugar
1 teaspoon cointreau
200g red prawn durian puree

Warm the milk in a sauce pan. Beat the caster sugar with egg yolk until pale in color. 
Ladle a little of the hot milk mixture onto the eggs and whisk immediately. Continue to add the milk, a ladleful at a time, whisking each well before adding the next. Pour this mixture back into the warm saucepan and cook very gently for a few minutes, stirring constantly with a rubber spatula or wooden spoon until smooth and thicken. 
Add in the durian puree and cook for another 10 minutes until very thick paste. Keep stirring to reduce the heat to avoid the egg cook any further. Sieve the durian custard through a fine sieve and discard any fibre. Then mix with the whipping  cream and cointreau.

Cling wrap the cream after the mixture completely cool down at room temperature. Chill in the fridge for 3 hours before churning in the ice cream maker. Once the custard had churned,  transfer them to an ice cream container and keep in the freezer for few hours until set. Enjoy!