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Mango Orange Popsicles

Mango Orange Popsicles to cool off super hot summer afternoons!
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We made these the night before, froze them overnight, and had them the next day for an afternoon treat.

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Mango Orange Popsicle:

1/2 cup of diced, tree ripened, sweet mangoes

1 TBS orange Juice

1 cup Greek Yogurt, mixed with about 2 tbs of honey (or more to taste)

Instructions:
1. Blend mangoes with the OJ and 1/4 cup of Greek Yogurt. Spoon them to the bottom of the popsicle mold. Freeze for about 1/2 hour

2. Top with remaining Greek Yogurt, and freeze overnight

 

 

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Build Your Own Pancakes Kinda Day

With the holiday season upon us, I thought it best have a little fun with their meals. Today, I made giant pancakes, with various toppings alongside to choose from.
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The children were allowed to choose from the array, and slather/sprinkle as they please

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It was messy, but fun.

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But most importantly, the children had fun.

 

Whipping Cream Cake

September 9, 2018 Leave a comment

In this recipe, I was trying to use up a carton of whipping cream before it goes off. Because food waste is not cool!

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The resultant cake was tender, and moist (sorry for the word “moist”).

 

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I’ve topped the cake with some chocolate ganache which used up even more whipping cream.

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Whipping Cream Pound Cake

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2 tsp Baking Powder

1.5 cups heavy cream.

1 tsp vanilla.

2 1/4 cup flour.

3/4 tsp salt.

3 large eggs.

1 cup sugar

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Preheat oven to 375 degrees
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 In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside
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In a large bowl, (preferably chilled), whip the whipping cream till stiff peaks. Add the eggs one at a time, then the vanilla, beat till well combined. Gradually add the sugar.
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Fold in the flour, and pour into a greased bundt pan. Bake for about 25- 30 minutes, or till fully cooked
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For the Ganache
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1/4 cup whipping cream. 60 grams of dark chocolate (chopped)
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Heat the whipping cream till bubbly. Pour the dark chocolate and stir till they melt. Pour ganache over cake. 
Categories: Uncategorized

Unicorn Toast

September 1, 2018 Leave a comment

Unicorn Toast Without Food Coloring

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Dear my Unicorn-crazed child,

It was an exceptionally hard week for you.

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Naturally Colored Cream Cheese

Daddy went away on a business trip.

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Rainbow Toast

You had an emergency visit to the dentist.

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Pastel Colored Cream Cheese

And you had a school workload DOUBLE the normal to make up for the previous week you were down with HFMD.

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Unicorn Toast

But the weekend is here. It’s time to rest and play! And a reminder to celebrate every tiny things in life!

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Baby Shark and Unicorn Toast

** I tried to keep this healthy by not using any food coloring.

The Colors were made as follows:

Purple: Cream Cheese with Mulberry Jam
Pink: Cream Cheese with Freeze Dried Strawberry
Yellow: Cream Cheese with Freeze Dried Mango
Green: Cream Cheese with Matcha

 

Buffalo Wings

September 12, 2017 Leave a comment

Buffalo Wings. Not because they are made of buffalos, but because they originate from Buffalo, NY! 🙂
For the Breading:
1/2 Cup All Purpose Flour
1/2 tsp Paprika
1/4 tsp salt
10 Chicken Wings
Whisk together the flour, paprika, and salt. Toss the chicken wings in till well coated. Refrigerate for 60 minutes

Heat enough oil for frying. Fry the chicken wings till golden brown.

For the hot sauce:
1/4 cup butter, melted
1/4 cup hot sauce (Tabasco)

Combine the hot sauce with the tabasco. Coat the fried wings into the mixture. Serve

 

buffalo wings

Categories: Chicken, dinner

Gingerbread Men

January 15, 2015 Leave a comment

“What’s that Mami?”, the little one asked.

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She was pointing to a page on a book I just purchased the day before.

“It’s gingerbread men. They are cookies.”, i told her.

“Cookies? one, mau (want), one” she said. She was telling me she wanted a cookie.

“You want a gingerbread cookie?”

“Mau! (“want” in Indonesian), she said affirmatively.

Seeing that we absolutely had nothing planned for the day. I led her to the kitchen.

We started mixing the dough. It was a foolproof dough, where no chilling was necessary.

I gave her a piece of dough to work with. She rolled it out.

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And started stamping.

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It really didn’t take any time at all.

When the gingerbread men were all baked, we went back to her book.

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“Same!!!” she exclaimed gleefully, placing the cookies right on the spot on the page where the gingerbreads are.

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“Yes, they are the same”, i told her.

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“Gingerbread Men”, i prompted her.

“Men!”, she repeated after me, smiling as she took a bite.

Very forgiving Gingerbread Men Cookie

  • 1/2 cup melted coconut oil
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups whole wheat pastry flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • Directions: Beat together the coconut oil and coconut sugar. Mix in the eggs and vanilla.
  1. In a separate bowl, combine the flour, cinnamon, and ginger.
  2. Gradually add the dry ingredients to the wet ingredients.
  3. Preheat oven to 350 degrees.
  4. On a floured surface, roll the dough out to 1/8-inch thickness, and then cut with gingerbread men cookie cutters.
  5. Place the cookies on a parchment/silpat-lined baking sheet. Bake for 8-9 minutes.
  6. Allow to cool completely
Categories: Uncategorized

Wontons!

January 4, 2015 4 comments

It’s always nice to have company when you are doing something so long and labourious.

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Such is the case, when i made these wonton skins from scratch today.

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All i did was just give her some scraps of dough.

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And she was happy imitating what i did.

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It made the whole cooking process so much lighter, instead of being a chore 🙂

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And two hours later, lunch was served. We had chicken and shrimp wontons 🙂

Wonton skin

1/3 cup water

1 egg

2 cups of flour

1/2 tsp salt.

whisk the egg with the water. in another bowl, sift the flour with the salt. Make a well in the centre and pour the egg mixture in. Mix and knead till the dough turns elastic and smooth. Set aside, and leave to rest for 15 minutes

For the filling

150 grams ground chicken,

100 grams ground shrimp

2 tablespoon sago flour

1 egg

1/2 tsp salt

2 tsp sugar

2 tablespoon soy sauce

5 shallots, chopped and lightly stir fried

1 tsp sesame oil

20 pieces of wonton wrappers

mix the all ingredients together. Place one tsp of the mixture on top of the wrapper, and wrap it up. Continue to do so, until you have finished using up your wrappers. make sure to dust the surface that you will be laying your wontons to prevent it from sticking. Bring a pot of water to boil, drop in the filled wontons, and cook till they float. Fish wontons out of the water and serve.

Categories: Uncategorized