Category: Snack

Bread and Batter, breakfast, Desserts, Snack

Lemony Scones

7shasha7

This morning for breakfast I made scones. This time I tweaked a recipe from the Web, so essentially they are not copyrighted hahaha. Apparently if you change three measurements or ingredients from the original, it’s yours.

So here’s mine recipe:

350 g self raising flour
A teaspoon of baking powder
100 g butter
1 tbsp caster sugar
180 ml skim milk
1tsp vanilla essence
1grated lemon zest
Juice from one lemon

In a bowl I grated the butter into the flour and baking powder mix and used the rubbing in method. Then I added the sugar. The milk I warmed it up a bit and then added the vanilla essence, lemon zest and lemon juice. Or scones you have to work vey quickly and if you live in a hot and humid country like me you’ve got to make sure that all this is done in less than 5 min. I brushed milk onto the unbaked scones. And then bake it a hot 220 oven.

The result was soft lemony buttery scones. 🙂

20140119-185344.jpg

20140119-185355.jpg

20140119-185402.jpg

Asian Dishes, Malay, Snack

Pulut Serunding

7shasha7

When I was younger, I can never resist ‘pulut serunding’ – glutinuous rice balls coated with spicy shreds of coconut mix. Pulut is glutinous rice. And serunding is this coconut mixture. There are so  many types of serunding, and I’ve never made them, but during Hari Raya (Eid) we’d go to this shopping centre in Johore Bahru which sells three excellent types of serunding.

Then one day last year, I decided to make them. I steamed glutinous rice and added salt.  I already had some serunding which my mom had given and so rolled the glutinous rice balls in the serunding mixture. So simple to make. And I wonder why I’d pay so much for the store bought ones which can be so hard! Good pulut serunding must, without a doubt, have quality, spicy and sweet serunding but also tender soft chewy and tasty pulut.

The glutinous rice formed into balls. The next time I make, I'd make them smaller.
The glutinous rice formed into balls. The next time I make, I’d make them smaller.
And there you have it - pulut serunding.
And there you have it – pulut serunding.
Bread and Batter, Cakes and Cookies, Desserts, Snack

Strawberry shortcakes

7shasha7

Yesterday Aisyah wanted to bake. Ever since she’s been following masterchef junior, Aisyah’s been in a cooking mood. She wanted to bake strawberry shortcakes but I had already made some scones earlier. Basic scones. So I told her to make the filling and use the scones I had baked as the base. She whipped some double cream, bought strawberry jam and fresh strawberries and did the assembly. The result was pretty good. She gave most of it to her grandparents and cousin and they were a hit. Looks like every weekend will be a baking lesson for both of us.

20131103-062143.jpg

20131103-062152.jpg

20131103-062200.jpg

20131103-062206.jpg

Bread and Batter, breakfast, Snack

Sardine Ciabatta

7shasha7

I learnt how to make delicious crispy store bought ciabatta from my aunt. She’d drizzle a bit of olive oil on the gut bread and put it on a hot pan till it browns. The result- crispy delicious goodness. So simple yet I never thought I doing that.

For breakfast yesterday, I made this sandwich using leftover sardines from the previous day’s fried sardine egg bread.

I will do this from now on whenever I have ciabatta. The fun now comes from filling ideas!

20131028-091841.jpg

20131028-091900.jpg

Asian Dishes, Bread and Batter, Desserts, Singapore, Snack

Muah Chee

7shasha7

Muah! Muah! Muah! I love muah chee and now, thanks to my new toy, the Happy Call pan, I can make my own muah chee anytime I want! Muah!

Add a cup of glutinous rice flour to a cup of water (or slightly less) and stir till it forms a smooth mixture.
Make sure the pan is not hot or it will instantly cook the mixture before you can even form it into a dough. Using a very small fire, heat the pan and then add onion oil. If you have no onion oil, then fry some sliced onions until they are browned and then remove the onions. I used barely a teaspoon of oil to fry my onions and then after removing the sliced onions, poured the mixture in. Do not cover.
Stir the mixture into a dough. Something like this. And then you cover to cook the dough. It takes only about two minutes on one side. Turn over to the other side and then cook.
Once it’s cooked (the inside is not pasty and raw), take it out onto a board and snip or cut into small chunks.
Drop the nuggets of dough into a bowl of powdered peanuts and sugar (make sure lots of sugar. I used 3 tbsp to 3 5 tbsp of peanut powder) and roll till the nuggets are all nicely and evenly coated. And there you have it, muah chee! Yummylicious indeed. And so economical!