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

 Muffins taste as good as they smell.  Sprinkling of rapadura sugar right before baking gives the muffins some texture and crunch in every bite.  Baked with crushed ginger nut biscuits inside. Ginger Nut Biscuit Muffin   ~ 姜坚果玛芬   Ingredients 240 gm plain flour 2 'L' eggs 120 gm caster sugar 1/2 cup oil 1/2 cup milk 2 tsp baking powder 1/4 tsp salt 1 tsp cinnamon 1 tsp vanilla 80 gm (7 ginger nut biscuits, crushed) Rapadura sugar or granulated sugar (optional) Method Sift the flour with cinnamon, baking powder and salt, set aside. Whisk the eggs, sugar, oil, vanill  and milk till creamy. Pour the wet ingredients into the flour mixture, followed by the crushed ginger nut biscuits, just mix to combine.  Do not overmix. Scoop mixture till full.  Sprinkle on some Rapadura sugar. Bake @ 200 deg. C for 5 mins. then for about 10 to 15 mins, @ 180 deg.C .  The initial high oven temperature helps to lift up the muffin top quickly to create a t...

  Porridge or congee is a refreshing light meal and can taken for breakfast as well.  You can cook simple plain white porridge to go with small side dishes or even with leftovers from dinner.  There are various types of porridge, like fish fillet porridge, pork ribs porridge, beef porridge, chicken white mushroom porridge while the century egg, dried oyster with minced pork porridge is widely served in dim sum restaurants.  For today I am posting Seafood Porridge and with aromatics like chopped spring onions, ginger, pepper, sesame oil and cooking wine will certainly make this a gratifying and comforting meal. Seafood Porridge ~    海鲜粥 Ingredients                   160 gm fish fillet 160 gm prawns  20 gm dried scallops (dehydrated) 70 gm uncooked rice 3.5 cups water 1 Tbsp instant oats + 1/4 cup hot water Seasoning 1.5 tsp salt 1/4 tsp sugar 1.5 tsp sesame oil 1.5 tsp cooking wine a dash of pepper Garn...

  The classic 'Victoria Sandwhich' .... an 'oldie' but certainly a goodie and have you ever wondered how it got its name?  There's a history behind this Victoria sponge    cake .  It was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea.  A traditional Victoria sponge consists of jam sandwiched between 2 layers of sponge cakes, the top of the cake is not iced or decorated.  If you wish to know more of this history, then read it from   here . I've never had any formal lessons on dressing up a cake, so I just 'plaster' up the sides since there's extra    chocolate  mixture and  I see no reason to waste!  Sprinkle on some nibbed almonds, and there you are, a plain Jane no more! I would prefer to round this piece of yummy cake with a cup of hot tea, sit down, relax and enjoy! Victoria Sandwich Cake ~  維多利亞蛋糕 Ingredients 4 eggs 8 oz butter/margarine 8 oz self-raising flour...

 Made with oil and yoghurt, this Chocolate Chip Orange Loaf Cake is fragrant, moist with tender crumbs, bursting with orange flavour and slightly melted chocolate chips. It is effortless to make this loaf cake, no need to bring out the mixer, just gather all the ingredients and with a few bowls, you're ready to whip up  this delicious cake. Chocolate Chip Orange Loaf Cake  ~     橙子巧克力片蛋糕 Ingredients 240 gm plain flour 100 gm caster sugar 1 Tbsp zest 2 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 2 'L' eggs 1/2 cup plain yoghurt 1/2 cup orange juice 1/3 cup oil 1 tsp vanilla 30 gm chocolate chips Extra orange juice for drizzling (optional) Method Prepare and line a 4.5 x 8.5 inch loaf pan Sift flour, baking powder, baking soda, salt.  Set aside. Mix the sugar with the zest and pour into the flour mixture. In another mixing bowl, beat the eggs, add in oil, juice, yoghurt and vanilla.  Mix till well incorporated with a ball whisk. Pour the wet ...

  The Air Fryer does a great job of cooking chicken with a crispy top and juicy tender meat.  They take only minutes to prepare and are very versatile.  If you want to take them to the next level, marinate and keep them in a ziplock bag, pop them into the fridge overnight.  I like the golden crisped exterior and you can switch up the spices to change the flavours, whether you want them to be slightly spicy or sweetish with a bit of honey.  Serve this with some salad and dinner is done!. Airfried whole leg of chicken  ~  空氣炸全雞腿 Ingredients 2 whole leg of chicken about 600 gm 2 tsp oil 1.5 tsp salt 2 tsp pepper 2 tsp garlic powder 2 tsp smoke paprika 2 tsp chicken seasoning (McCormick) 2 tsp brown sugar Method Wash and pat dry the chicken. Rub some oil on the chicken.  Meanwhile, mix all the seasonings in a bowl. Rub the seasoning into the chicken.  Transfer the seasoned chicken into a ziplock bag and refridgerate overnight. Let the chicken sit...

  These muffins are soft and light filled with fresh citrus flavour from the juice and zest.  Added yoghurt makes these muffins healthier and the walnuts give an added crunch.  Not much fuss to make these delicious muffins to enjoy for morning tea, or a snack. Orange Walnut Muffin  ~   橙子核桃玛芬    Ingredients 240 gm plain flour 100 gm caster sugar 1 Tbsp orange zest 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 'L'eggs 1/2 cup or 113 gm plain yoghurt 1/2 cup orange juice 1/3 cup vegetable oil 50 gm lightly roasted walnut, chopped Vanilla Extra orange juice to drizzle (optional) Method In a mixing bowl, sift plain flour, baking powder, baking soda and salt.  Mix in sugar and zest.  Set aside. In another mixing bowl, beat the eggs, oil, juice and yoghurt till well incorporated. Pour the wet ingredients into the dry ingredients.  Mix in the chopped walnuts. Mix till mixture is just combined.  Do not overmix. With an ice cre...

This chicken dish has a unique flavour from the galangal root.  The tender and juicy chicken meat is fried with a mixture of chopped galangal root, young ginger and shallots with soy sauce to taste.   Lengkuas or  Galangal is a tuberous root with a tough skin, slightly pinkish in colour and can be used with skin intact.  If galangal is difficult to find, ginger can be a substitute. Galangal Braised Chicken   ~   藍姜燜雞     Ingredients 300 gm whole chicken leg cut into bite size 50 gm young ginger, chopped 10 gm galangal finely chopped 8 to 10 shallots, finely chopped 1 Tbsp light soy sauce 1/4 tsp salt to season the chicken 2 tsp Shaoxing wine to drizzle Method Wash the chicken, pat dry and season with salt.  Set aside. In a wok saute the shallots, galangal and young ginger with some oil till fragrant. Add in the chicken and shallow fry.  Cover the wok and let it simmer for about 15 mins. Test for doneness and fine tun...

  This dark chocolate chip pound cake is soft and spongy with a tender texture.  As I used 70% cocoa Lindt dark chocolate, the cake is not too sweet and the slight bitterness of the dark chocolate complements well with the sweetness of the cake.  This cake has a combination of butter, oil and buttermilk hence it gives a better crumb and not heavy.  The oil keeps it moist and fluffy.  Enjoy it with a cup of hot coffee or tea. Dark Chocolate Chip Cake  黑巧克力蛋糕 Ingredients 210 gm plain flour 1.1/2 tsp baking powder 55 gm unsalted butter 1/4 cup or 60 ml vegetable oil 130 gm caster sugar 2 'L' eggs 1 tsp vanilla 180 ml buttermilk 100 gm dark chocolate or semi-sweet chocolate buttons 1/4 Tbsp vinegar to make buttermilk Pinch of salt Method Prepare and line a 8.5 x 4.5 inch loaf pan, set aside. Pour milk and vinegar into a measuring cup to get 180 ml buttermilk, give it a stir and keep refrigerated. Sift the plain flour, baking powder and salt, set aside. Bre...

  I have airfried shrimp paste chicken before but this time I tried steaming it as the weather is so hot and humid, so steaming is another alternative.  The chicken was delicious and tasty and it did go well with white rice or even plain white porridge.  A homey and comfort dish which can be easily prepared, fuss free. Steamed Chicken with Shrimp or Prawn Paste ~  虾酱蒸鸡   Ingredients 300 gm whole leg of chicken cut into bite size 1.1/2 tsp Lee Kum Kee shrimp paste 1 tsp sesame oil 1 tsp Shaoxing wine 1 tsp ginger strips 1/2 tsp oyster sauce 1/2 tsp light soy sauce 1/4 tsp salt 1/4 tsp sugar 1.1/2 tsp cornflour a dash of pepper Chopped bird eye chillies to garnish Method Wash and pat dry the chicken, season with salt. Add in shrimp paste, sesame oil, oyster sauce, light soy sauce, sugar, cornflour and pepper.  Marinate well into the chicken and preferably leave it overnight in the fridge. Remove from the fridge, let rest in room temperature.  Sprin...

  This is the first time that I am using self-raising flour to make muffins.  Normally I would use plain flour with baking powder or baking soda but as I ran out of plain flour and only had self-raising flour at hand, I resorted to use this instead.  The result was just as good.  This muffin is moist and soft  and the chocolate buttons paired well with the green tea flavour.  I dusted them with some icing sugar to give them a more appealing look.    Matcha Choc Chip Muffins ~抹茶巧克力玛芬   Ingredients 280 gm self-raising flour 2 'L'eggs 140 gm caster sugar 140 gm oil 1 cup milk 2 Tbsp Matcha/Green Tea powder 60 gm chocolate buttons  (extra chocolate buttons to sprinkle on top) 1/8 tsp salt Method Sift flour, green tea powder and salt, set aside. In a mixing bowl, break in 2 eggs, add sugar and using a ball whisk, whisk till light and creamy Add in oil, mix well.  Add in milk and whisk till fully incorporated. Stir in the sifted flou...

  This Cordycep flower and shredded chicken porridge is smooth, rich in flavour and comforting.  To me, this is the ultimate one-pot meal which is most welcoming for lunch or dinner especially in this hot and humid weather. The  crunchy Cordycep flowers lend a hand into bringing this porridge up to the next level. Cordycep Flowers and shredded Chicken Porridge ~  虫草花鸡丝粥 Ingredients 360 gm free range chicken (or a quarter chicken) 125 gm Jasmine rice 8 gm dried cordycep flowers 8 dried scallops, rinsed a handful of goji berries 2 tsp Shaoxing wine 1/2 cube of chicken bouillon 8 cups of water or more according to your desired consistency 3 slices of ginger Salt to taste A dash of sesame oil Method To poach the cordycep flowers -  soak the dried cordycep flowers to expand for about 10 mins.  Drain.   Then boil them with just enough water to cover, once cooked, add some salt and 2 tsp Shaoxing wine.  Set aside. Boil the jasmine rice and slices of...

  These Sunflower and Pumpkin Seeds muffins, soft and light are so easy to whip up to enjoy with a hot cup of coffee or tea.  They are very versatile as you can have them as a light breakfast or snack as and when you feel like it.  I topped them with more seeds and with a sprinkling of Rapadura sugar to give the extra crunch and coupled with the frgrance of the latter, they certainly brought the muffin to a new level. Sunflower and Pumpkin Seeds Muffin  ~    向日葵和南瓜籽玛芬  Ingredients  150 gm plain flour 70 gm light brown sugar 130 gm pupkin puree (from fresh pumpkin) 1 'L' egg 1/4 cup milk 60 ml oil 1 tsp baking powder 1/4 tsp baking soda 1 tsp cinnamon 1 tsp vanilla 1/4 tsp salt 45 gm lightly roasted sunflower seeds 45 gm lightly roasted pumpkin seeds Rapadura or Turbinado sugar to sprinkle on top (optional) Method Sift the plain flour with the baking powder and baking soda, salt and cinnamon.  Set aside In a mixing bowl, whisk sugar, oil, egg ...