No-Frills Recipes ... cooking, baking & excerpts on travel

  This mango butter cake is soft, spongy and not too sweet.  It has the flavour and aroma of mango and the buttery taste is not too dominating.  Butter can be replaced with oil but consistency will be a bit runny.  This cake can be enjoyed at all times of the day, be it for breakfast, tea or as a dessert to round off a hearty meal. Mango Butter Cake Ingredients 115 gm butter 80 gm caster sugar or brown sugar 2 eggs 100 gm mango puree 120 gm plain flour 1 tsp baking powder 1/4 tsp baking soda a pinch of salt 1 tsp vanilla essence Method Puree the mango till smooth and set aside. Sift the flour with the baking powder, baking soda and salt.  Set aside. Beat butter and sugar till creamy, light and fluffy. Add in eggs one at a time on low speed.  Incorporate thoroughly. Add in the mango puree, mix well. Sift in the flour mixture, mix well. Scoop the batter into a lightly greased 8.5 inch by 4.5 inch dish or loaf pan. Level the surface.  Bake in a preheated oven for about 40 to 45 mins. @ 18

Since I have recently acquired an Air Fryer I wanted to make use of it to try various recipes.  I like to use the Air Fryer as it makes clean-up very much easier and I don't have to deal with a greasy kitchen when deep frying in a pot of oil or even panfry.  Also it's more healthy as only a little oil is used and the chicken is not submerged in oil.  The crust of the Airfried Shrimp Paste Chicken is crackly and tasty and the meat is juicy too.  I kept them in the Air Fryer for about half an hour before serving and the crust was still crispy. Airfried Shrimp Paste Chicken ~空气炸锅 虾酱鸡   Ingredients 460 gm from 2 deboned whole leg of chicken (you can use bone-in chicken too) Seasoning for chicken 3/4 Tbsp shrimp paste 1 Tbsp shaoxing wine 1/2 Tbsp sugar 1/2Tbsp sesame oil 1/4 Tbsp oyster sauce A dash of white pepper Flour mixture 1/2 cup plain flour 1/2 Tbsp cornflour (helps to make the chicken skin crispy) 1/2 tsp baking powder (helps to dry out moisture before airfrying) Method Mi

  Ginger Nut biscuits have a unique blend of taste, sweet and spicy at the same time and I made my version of Ginger Nut cookies with crushed Arnotts Ginger Nut biscuits.  Ginger Nut biscuit on its own is a hard biscuit and needs to be dunked in milk to soften and enjoy it.  No mixer is required in this recipe and the cookies can be made in a relative short time.  This cookie is crunchy at the sides and slightly chewy in the centre.  You can also make this cookie with other biscuits like Biscoff or Digestive biscuits. Ginger Nut Cookies ~  姜饼曲奇 Ingredients 115 gm vegetable oil 70 gm caster sugar or soft brown sugar 1 'L' egg 185 gm plain flour 1/2 teasp baking soda 1/8 teasp salt 110 gm Arnotts ginger nut cookies, crushed 1/4 teasp vanilla essence Method Sift the flour with baking soda, salt, set aside In a mixing bowl, beat the oil and sugar with a hand whisk till creamy. Break in the egg, beat and mix well.  Add in vanilla essence. Sift in the flour and fold in with a spatula