I love waffles. I often remember when I was young I used to buy pandan waffles nearby my house at a local bakery store. They are deliciously sandwiched with some jam or spread and one of my favorite was blueberry , although now I like nutella and cheese.
I decided that I would want to create a recipe that is resemble to what I had when I was young but yet still deliciously hearty. This recipe is gluten-free, packs full of fibre and high in nutritional value from the oats. Also, no want will will know that there’s spinach inside!
I used my new waffle maker and it will make 2 square deep belgian-style waffles. I really love it as I used to have a heart-shaped waffle maker and it sucks a lot.
I had invited my friend over the other day to try out my new recipe and she loved it! She couldn’t believe that it was mostly made from oats and spinachs.
I just love the combination of raspberry and white chocolate. It is a match made in heaven. My mum love to have coffee in the morning to boost through her day and I would like to think that this coffee cake would definitely suit her morning taste bud.
I would always order french toast when I visit a Hong Kong cafe. I love the fluffiness of the bread that has been fried with egg sandwiched with thick layer of peanut butter and drizzled with condensed milk. In my version however, I like to add some mozzarella cheese as I like the combination of peanut butter and cheese. But you would usually get Peanut Butter or Kaya spread in Hong Kong Cafes. I also used maple syrup but you can use condensed milk or golden syrup. If you want to make those really thick layer of Hong Kong french toast that you had in their cafe, double the recipe! ( I don’t eat that much.)
400 grams of tau kua (firm tofu) that has been freeze and thawed, rinse and squeezed to remove juice.
1 ½ can of tomato sauce, 640 ml
50 grams of mushroom
50 grams of green bell pepper
50 grams of carrot
2 tsp. of dried basil
1 large onion
2 clove of garlic, minced
Salt and pepper and mushroom extract seasoning to taste
250 grams of cottage or ricotta cheese
¼ cup of grated parmesan, plus extra for topping
1 ½ tsp. of dried parsley
¾ cup of mozzarella, shredded
¾ cup of cheddar, shredded
2 tbsp. of plain flour
To make the tomato sauce. Freeze tau kua and thawed it. Try to squeeze out the all the liquid, rinse and squeeze again.
Wash all your vegetables.
Crumble tau kua using your hands.
Roughly slice tomatoes into small pieces.
Roughly chop onions into fine pieces.
In your food processer, add in mushrooms, green bell pepper, and carrot. Pulse until finely chopped.
In your saucepan, heat up oil over medium-high heat. Sauté minced garlic until aromatic.
Add in onion, you onion to cook down a little bit.
Add in crumbled tau kua and stir-fry until it becomes dry and slightly firm. Take a few minutes.
Add in your finely-chopped vegetables, continue stir-fry for a minutes or two.
Bring your heat to medium-low, throw in tomato sauce. Mix well, season with salt, pepper and mushroom extract seasoning and bring to a light simmer.
Sprinkle in dried basil. Bring it to a boil and at in tomatoes. Simmer for a minute or two. Shut off the heat and set aside.
To make the cheese mixture. In a small bowl, add in cottage or ricotta cheese, dried parsley and ¼ cup of grated parmesan. Mix evenly and set aside.
Preheat your oven to 180/160C fan-forced.
Using 7 by 7 inch square pan, add a thin layer of tomato sauce. Then 3 sheets of instant lasagna. Spread half of cheese mixture evenly. Sprinkle in ¼ cup of shredded mozzarella,
¼ cup of shredded cheddar.
Add in another layer of tomato sauce, than instant lasagna, than rest of cheese mixture than sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar. Then another layer of tomato sauce.
Lastly, add in another 3 sheets of instant lasagna, rest of tomato sauce and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar, and grate generously amount of parmesan.
Bake it in the oven for 40 -- 45 minutes until golden brown.
Let it cool for at least 15 minutes before you can eat.
By Zong Han Chua
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Hearty Pandan Waffles - Singapore-Style (Gluten Free) | All Recipes
Nutella is love, Nutella is life. Nutella is one of the best thing that was ever created on earth. I just love the combination of hazelnut and chocolate together. Instead of making a normal marble cake. Why not try making my Nutella Marble Pound cake? It’s really really very good! You will see this cake to be finished by your family and friends in just a few hours. I would usually make 2 loafs and bring one loaf to school to share with my friends (& teachers) for breakfast. With a few simple tips and tricks, people will be impress with the great marble swirl you have made.
I am serious when comes to classic chocolate chip cookie. You do know that a good cookie a day, keep the sadness away? Hahaha I’m just saying…. I really hate when those cakey and soft cookies claim themselves as the chewy cookies. I want chewy not cake-like texture! Unless I’m in a mood for it but no, chewy means chewy!
After making countless different kind of recipes, which all claims to be…. soft and chewy, are not chewy at all. So I have finally came up with my own one which I’m proud to say, soft and chewy just like the Subway’s. It’s also true that not overbaking your cookie will result it being soft and chewy however underbaking it will result being disgusting soft dough, not soft and chewy. So the key here is to find the right timing to bake to perfection. I have gave a guideline timing but do note that every oven differ, so discover it yourself!
Here are some tips about making the perfect chewy cookie:
1. Never cream your butter and sugar. It will incorporate air into the mixture and when it is baked, it will rise up result in a cake-like texture instead. In addition, it will sink when it is taken out of the oven due to suddenly change of temperature, which hence not a good looking cookie.
2. Use bread flour instead of plain flour (all purpose flour). Why? Bread flour has a higher protein than plain flour and this will add to the chewiness of the cookie.
3. Use 1 egg plus 1 egg yolk. Egg white is one of the culprit to make the cookie dry, tough and crumbly while egg yolk is to make the cookie more rich in texture and flavor. Hence, we use 1 egg plus 1 egg yolk to prevent the cookie from drying and become touch while still maintaining the richness.
4. Use semi-sweet or dark chocolate chips. Good quality of course! For sweet tooth, semi-sweet chocolate will satisfy your needs. Meanwhile, dark chocolate will entertain those who do not like sugary snacks. Don’t bother white or milk chocolate chips as they are way too sweet for this recipe.
5. Dark brown sugar vs. Light brown sugar Dark brown sugar is more sweet than light brown sugar. Dark also have higher presence of molasses than light which makes the cookie more rich and chewy. Sugar affects texture whether chewy or crispy. Remember, brown sugar will result in more chewy cookie while white sugar will result in more crispy cookie.
Recently I just started on my journey to find the perfect sponge cake recipe. Not all sponge cake recipe are created equal. Some too dry, some too oily, some too hard. It took me so long to finally decide what is good and what I should do about it.
A good sponge cake should have, a moist but yet dry interior (not oily), pillow soft, not eggy, fine texture and full in volume. I have realized that some recipes did not whip out the full volume of an egg, hence turned out eggy. While some did not add any fats into their cakes, resulted in unacceptably dry. This Strawberry Shortcake Cupcakes recipe were inspired from the Japanese Strawberry Shortcake as they known for their lovely sponge cakes sandwich with fresh whipped cream and strawberries. Give it a try and you will know that it is that good.
To whip egg white into full volume, do wipe your bowl and whisk attachment with some vinegar to make sure it is grease-free.
Preheat oven to 180C or 160C fan-forced.
In a clean bowl, add in your egg whites and vinegar. Whip on medium speed until frothy. Then, whip on high while adding sugar gradually until stiff peaks. Set aside.
In another bowl, whisk self-rising flour, corn starch and salt together.
To make the egg yolk batter, in another mixer bowl, whip egg yolks, sugar, milk and vanilla extract until pale and double in volume on high speed for about 3 minutes. Turn your mixer down to low and drizzle in oil or melted butter. Then, slowly throw in your flour mixture. Mix until well combined.
A droplet at a time, slowly flow in your egg white mixture into the egg yolk batter.
Transfer your batter into prepared cupcake tin with liners. ¼ measuring cup for each cupcake mold. You will get about 17 filled pans. Drop the pan to raise the air bubbles out.
Bake it in the oven for about 20 to 24 minutes.
Let it cool to room temperature before making your cream.
To make the toppings, whip heavy whipping cream, sugar and vanilla extract until stiff peaks on high speed. Don't over whip as it will become butter. Set aside while we prepare our filling.
Using a piping bag, fill the cupcake with a small droplet of strawberry jam in the center.
Then, using another piping bag, swirl the whipped cream on top of the cupcake.
Garnish with half strawberry for each.
To ensure heavy cream is fully whipped, use a chilled bowl.
By Zong Han Chua
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Hearty Pandan Waffles - Singapore-Style (Gluten Free) | All Recipes
In Singapore, we call banana cake instead of bread. It’s basically the same thing. Gula Melaka is also known as palm sugar (or coconut palm sugar to be more exact), it has a very strong aroma of its own unique smell and taste differently like normal sugar. If you couldn’t find gula melaka, you could substitute it with brown sugar. Although I have to say that, they are two different things. Brown sugar is white sugar with molasses while gula melaka taste differently depending on its region and species used but is not highly processed unlike brown sugar.
This is a to-die-for banana cake. It’s so moist due to banana and the strong unique taste, you can never find this anywhere unless you make it yourself. I always like to make 3 loafs at one goal because everybody loves it.
This recipe was actually given my Tisa, who have an undying love for enoki mushroom. She said, “I eat enoki mushroom as if I were eating noodles.” Quick and easy stir fry enoki mushroom, goes great with rice too!