Tag Archives: easy

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

It’s weekday evening, you want something quick and simple. Nothing too fancy, but not too shabby. Whether it’s just for just you and your partner, or you have asked a friend or two who stays nearby to come by after work for chitchat session, this baked rice recipe will sure be ready in under 30 minutes.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level. For me, I enjoy making it from scratch. What I usually do is to blitz up some curry powder along with curry leaves, dried chilis, garlic, onion, ginger, cinnamon powder, salt, pepper, soy sauce and a drizzle of vegetable oil to emulsify everything into a smooth paste and stick it into the fridge. It’s super convenient when your curry cravings kick in or when you have an unexpected guest to impress.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

For versatility, I used one of my Tefal Ingenio pans for this recipe. From stir-frying to baking to serving, I have only used one pan, saving me some time and effort when cleaning up later on. That’s the great thing about Tefal Ingenio, it can be used on the hob, in the oven, as a serving plate for a dish and even store leftover food into the fridge. 

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

Each Ingenio set comes with a removable handle which is used across all the pans. And since there is no handle sticking out when you are not using, you could store the pans away easily by stacking it up and tucking it away in a corner of your cabinet.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

I finished it off with an egg in the centre of the baked rice. It’s a simple way to bring the dish up a notch.

Curry Baked Rice

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 People
Author Zong Han Chua

Ingredients

  • 2 cups of cooked rice
  • 75 grams of carrots chopped
  • 65 grams of long bean chopped
  • 1 large chili deseeded and thinly sliced
  • 1 25 grams tau pok, thinly sliced
  • 30 grams of curry paste
  • 50 ml of coconut milk
  • 30 ml of water
  • 150 grams of pizza topping cheese
  • Salt and mushroom powder seasoning
  • Sprinkle of curry leaves

Instructions

  • Preheat your oven’s boiler to 200C.
  • In a non-stick frying pan, heat up some vegetable oil on medium low heat and add in the curry paste. Stir fry for a minute until the spice is fragrant and aromatic.
  • Next, stir in some vegetables, chopped carrots, large chili, and long beans. Cook for a few minutes until the vegetable is evenly coated with the paste.
  • If you want, you could add in your favourite ingredients, like chicken, tofu, peas and seafoods.
  • Scatter in some thinly sliced tau pok and give it a quick stir before adding your cooked rice.
  • Season it with some salt and mushroom powder seasoning.
  • Once you are done, drizzle in coconut milk and water. The fragrant of the coconut milk will instantly hit you and it smells so good!
  • Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an egg in the middle and sprinkle pizza topping cheese over the pan.
  • Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
  • Remove the pan from the oven by attaching the handle back to the pan and serve immediately.
  • Sprinkle some chopped curry leaves when you serve.

 

 This recipe is brought to you by Tefal Singapore

Sharing is caring:

Blackcurrant (Ribena) Sponge Cake

 

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

The reason why I decided to make Blackcurrant Sponge Cake was that I was reminded of Ribena the other day when my friend asked me if I want some Ribena gummy (Blackcurrant Pastilles). Why not recreate a recipe using the flavour of Blackcurrant? That inspired me and hence, the recipe was created. 

When it comes to frosted cakes, I don’t like my slice of cake to have full of frostings.  If you like, you could decorate the entire cake with the blackcurrant cream. The recipe makes just enough to cover the cake. However, I like mine to be decorated just on top of the sponge cake as I don’t like my cakes to be full of cream. Something simple like this is what I crave for my everyday food.

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

One good way of decorating a cake is to use white chocolate buttons. It does make it looks more sophisticated as if you got it in a Japanese bakery. Just before serving, sprinkle the top with some icing sugar to give that wow factor! You could even use snow powder instead to prevent it from melting off. If you can’t find snow powder but would still want your icing sugar to last for long, you could blitz some icing sugar and white chocolate in a food processor and use that for dusting. It works extremely well too! 

Blackcurrant Sponge Cake

Blackcurrant Sponge Cake

If you don’t like the taste of Blackcurrant, free feel to swap with other flavours of your choice. The recipe is very versatile and simple to make. When the cake is being cut, it reveals that beautiful purple shade of the sponge cake. You will be intrigued to give it a taste!

Blackcurrant Sponge Cake

Servings 6
Author Zong Han Chua

Ingredients

Egg White:

  • 3 egg whites
  • 3/4 tsp of white vinegar
  • 2 tbsp. of caster sugar

Egg Yolk Batter:

  • 3 egg yolks
  • 1 tbsp. of caster sugar
  • 60 grams of plain flour
  • 15 grams of corn starch
  • 1 tbsp. of blackcurrant powder
  • 1/2 tsp. of baking powder
  • 5 tbsp. of vegetable oil
  • 35 grams of blackcurrant jam
  • 3 tbsp. of water
  • 1 tbsp. of blackcurrant concentrate

Blackcurrant Whipped Cream:

  • 100 ml of whipping cream chilled
  • 50 ml of natural yogurt
  • 1 tbsp. of blackcurrant powder
  • 1 tbsp. of blackcurrant concentrate
  • 1 tbsp. of caster sugar
  • 1/2 tsp. of gelatin powder mixed with 2 tsp of water

Instructions

Sponge Cake

  • Preheat the oven to 170C.
  • In a clean bowl, whisk in egg yolks, sugar, blackcurrant jam, blackcurrant powder, and blackcurrant concentrate until well combined.
  • Next, drizzle in water and vegetable oil.
  • Stir in plain flour, corn starch, and baking powder.
  • In another clean bowl, whip egg whites and vinegar until frothy. Sprinkle in caster sugar while whipping on high speed until stiff peaks.
  • Fold in both mixture together and bake it in 6 inch removable round cake pan in the oven for 45 to 55 minutes.
  • Let it cool upside down.

Blackcurrant Whipped Cream

  • Microwave gelatin powder and water together got 5 seconds until it heats up. Let it cool.
  • Whip chilled whipping cream, caster sugar, blackcurrant powder, and blackcurrant concentrate until soft peaks.
  • Then stir in gelatin mixture and yogurt. Continue whisking until stiff peaks.
  • Pipe the cream onto the cooled cake
  • Decorate with fresh berries, mint leaves and white chocolate buttons. 
Sharing is caring:
Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

I’m always about indulgence. This Christmas, I’m looking for something quick and simple to indulge myself in my own room and this was what I came up with. What ‘s rich when there’s no dark chocolate in a recipe?

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

You get the crunch from the toasted almonds. Yet, you also get a hint of sweetness from the delicious dried cranberries. Paired with the rich soft cookie, it’s amazing.


 
Double Chocolate Cranberry Almond Cookies
Yields 25
Write a review
Print
Ingredients
  1. 1 cups of plain flour
  2. 1 heap tbsp. of cocoa powder
  3. ¼ teaspoon of baking soda
  4. 100 grams of salted butter, melted
  5. ½ cup of brown sugar, packed
  6. 2 tbsp. of fine white sugar
  7. 1 egg
  8. 90 grams of dark chocolate chips, melted
  9. 40 grams of semi-sweet chocolate chips
  10. 40 grams of dried cranberries
  11. 40 grams of sliced almonds, toasted
Instructions
  1. Combine melted butter and both sugar until sugar has dissolved.
  2. Crack in an egg.
  3. Fold in melted dark chocolate.
  4. In an another bowl, whisk together plain flour, cocoa powder and baking soda until well combined.
  5. Stir in dry ingredients into the wet mixture until flour is just combined.
  6. Gently fold chocolate chips, dried cranberries and sliced almonds.
  7. Let it sit in the fridge for at least 30 minutes and meanwhile preheat oven to 180C.
  8. Scoop out the chilled dough with tablespoon measuring spoon and roll it into a ball.
  9. Press down for a flatter cookie or leave it if you like it chunky.
  10. Bake it in the oven for about 10 to 15 minutes.
  11. Let it cool and serve.
  12. Keep it in an airtight container if not consumed within the next few hours.
Notes
  1. Change dried cranberries to a different dried fruits to your liking.
  2. Add orange zest for a more festive flavor.
TheZongHan https://thezonghan.com/
Sharing is caring:
Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Recently, I have been quite obsessed with teas. I wonder, “Why not bake with it?”. Which, resulted in this wonderful chiffon cake recipe.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

I know the combination of Jasmine Green Tea and Cheese sounds weird. But, the Cheese actually complements quite well with the flavor of the leaves.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea drink is a common choice for Singaporean. Though we don’t really put cheese on our baked goods, I got my inspiration from Indonesia. Indonesians love to sprinkle shredded cheddar cheese onto their cakes. I was intrigued to try it out and when I got to try it, it was lovely.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

To extract all the flavors out from the tea leaves, I infused the leaves with melted butter. I find that this will yield you a stronger aroma. I also make sure to soak the chiffon cake with brewed sweetened tea. This would make sure that the cake will not dry out when chilling it in the fridge and also at the same time enhancing the flavour of the mild Jasmine Green Tea.

JORD Watches

JORD Watches

Check out JORD watches here!

I chose JORD CONWAY series is because I feel that the white balance well with the wood, at the same time making sure that it is suitable for any occasion, even when baking! #JORDWATCH #OOTD

Look at how I style up with JORD watches here!

Jasmine Green Tea Chiffon Cake with Cheese
Write a review
Print
Egg White
  1. 2 egg whites
  2. 1/4 tsp. of white vinegar
  3. 3 tbsp. (45 grams) of fine sugar
Egg Yolk Batter
  1. 2 egg yolks
  2. 2 tbsp. (30 grams) of fine sugar
  3. 40 grams of plain flour
  4. 10 grams of corn starch
  5. Matcha powder 1 tsp
  6. 1/2 tsp. of baking powder
  7. 1/8 tsp. of salt
  8. 2 bags of Jasmine Green Tea
  9. 4 tbsp. (60ml) of butter
  10. 4 tbsp. (60ml) of milk
Brewed Tea
  1. 125 ml of hot water
  2. 1 tbsp of sugar
  3. 1 pack of jasmine green tea bag
Frosting
  1. 60 grams of Full-Fat Cream Cheese, soften at room temperature
  2. 30 grams of unsalted butter, soften at room temperature
  3. 65 grams of icing sugar
  4. 2 tsp. corn starch
Instructions
  1. Preheat oven to 170C
  2. Melt butter and tea leaves in a pot until it started to boil. Shut off the heat and leave it to cool while you prepare your other ingredients.
  3. For the egg yolk batter, in a bowl whisk egg yolks and sugar until pale and fluffy.
  4. Drizzle in milk, mix well.
  5. Followed by your infused melted butter.
  6. Sift in plain flour, cornstarch, baking powder and matcha powder until just combined. Set aside.
  7. In your mixer bowl, whisk egg whites and vinegar on high speed until frothy.
  8. Then, gradually add in sugar while whisking on high speed until stiff peaks.
  9. Fold in egg white batter into egg yolk batter a third at a time.
  10. Transfer into a 6 inch ungreased chiffon cake pan.
  11. Bake it in the oven at 170C for 35 minutes.
  12. Let it cool upside down completely.
  13. Use a thin knife carefully slide around the pan to remove the cake.
  14. Brush the chiffon cake with brewed tea. Cover with a cling wrap and let it cool in the fridge while you make your frosting.
  15. Whip softened cream cheese and butter until well combined.
  16. Then stir in sifted icing sugar and cornstarch and continue to whip for awhile more until fluffy.
  17. Spread evenly onto your cooled chiffon cake.
  18. To serve, sprinkle shredded cheddar cheese and make sure to go over the top.
TheZongHan https://thezonghan.com/
Sharing is caring:

Dekke Hud – Simple Skincare Solution for Men

Dekke Hud

Dekke Hud 

I am always looking for new skincare products! When I was young, I had bad breakouts and since then I started taking care of my skin to prevent it. My friend recently introduced me to Dekke Hud Skincare.

Dekke Hud Skincare is a skincare solution for men. The company tries to make skincare as simple as possible for us, yet with effective results and spa-like therapy in the comfort of our own homes.

I got to try out their facial cleanser and masks.

Dekke Hud Cleanser Amino Acid Facial Cleanser

Dekke Hud Cleanser Amino Acid Facial Cleanser

Cleanser Amino Acid Facial Cleanser

When I tried out the cleanser for the first time, I instantly fell in love with the wonderful neutral scent it gave out. It doesn’t smell chemical, nor it sniffs like there are tons of fragrance oil added into the product. The cleanser had a light zesty aroma that makes me feel like I was in a Bali’s spa treatment. I’m glad to know that they only used a total of 11 ingredients to formulate this cleanser, keeping out all the other unnecessary ingredients that will irritate your face. Good for people who have sensitive skin.

Dekke Hud Cleanser Amino Acid Facial Cleanser

It lathers easily and washes off quickly. It was gentle on my face. The thing I like about this cleanser was that my face does not feel tight after washing. Most people think that feeling tight and ‘squeaky clean’ after washing is good. However, this just means that the cleanser is too harsh, leading your skin to dehydration and irritation. This is because you are stripping away the natural protective layer of oil that you produced to protect your skin from harmful UV rays and pollutions. By doing so, your skin is aging faster and also can often lead to breakouts as your body will produce more oil to compensate for the lack of moisture. Most men don’t understand this, and even refusing to use moisturizing cream/gel after using those harsh cleansers, resulting in really bad skin conditions.

I do feel cleaned and refreshed after using this cleanser. But, my skin still soft and bouncy!

Next up, I tried out their Mask.

Dekke Hud Mask

Dekke Hud Mask

Though I was astonished by the prices, I was told that the reason was due to the fact that these are Bio Cellulose Masks.

 What is Bio Cellulose?

Bio Cellulose was developed as a medical product to treat burns and wounds. While we may not have severe burns or wounds to treat, these masks would penetrate deep into our skin to hydrate and heal our polluted skin well. As these are made from cultured bacteria over a period of 10-days, these masks are natural and do not have any chemical treatments. They are very strict when it comes to manufacturing produces. Hence, the environment to produce these mask are kept in sterile and pure conditions. This is the reason why it is extremely expensive. 

Dekke Hud Mask

This result in a spa-like experience as the quality of the mask is really good and soft.

I feel that my face retain its moisture after using it. You should know that you shouldn’t wash your face after using these types of mask (essence mask), it would be a waste if you do that! Just gentle pad your face with your hands to get all the precious essence absorbed into your face.

If you want to get to know more about Dekke Hud Skincare,

Instagram: @dekkehudskincare
Facebook: https://www.facebook.com/dekkehudskincare/
Website: https://dekkehud.com/

Sponsored post

 

Sharing is caring:

Perfect Fluffy Pancakes

Pancakes

Delightful light and fluffy Pancakes. So perfect!

Pancakes

This recipe is a little unconventional. I separated egg yolk and egg white and whisked the egg white with sugar until stiff peaks. This actually helps the pancakes to be light and fluffy.Pancakes

Picture perfect. I actually like to go with a slab of Butter,  drizzle of Maple Syrup, some Berries and a dollop of Greek Yogurt. But, in this case, I did not use any Greek Yogurt for photoshoot wise.

Pancakes for you

Pancakes for you?


Perfect Fluffy Pancakes
Serves 2
Write a review
Print
Ingredients
  1. 2 large eggs, separated
  2. 2 tbsp. vegetable oil
  3. 250 ml buttermilk
  4. 1 tsp vanilla extract
  5. 200 grams of plain flour
  6. 30 grams of cornstarch
  7. 1 tablespoon baking powder
  8. ½ tsp of baking soda
  9. 2 teaspoons white sugar or Gavia Natural Sweetener
Instructions
  1. In a large bowl, whisk in egg yolks, vanilla extract, vegetable oil, and buttermilk until well combined.
  2. Sift in plain flour, corn starch, baking powder and baking soda.
  3. In another clean bowl, whisk egg whites and sugar using a mixer on high speed until stiff peaks.
  4. Slowly fold in your egg white meringue into your batter until combined.
  5. Preheat your non-stick frying pan on medium-low heat. Grease it with a thin layer of oil.
  6. Once heated through, drop about ½ measuring cup worth of pancake batter into the pan.
  7. Cover with a lid and let it cook for about 2 minutes. Flip and cook for another 2 minutes.
  8. Transfer onto serving plate and repeat until batter is used up.
Notes
  1. Freeze it in ziplock bag and reheat in the microwave/toaster for your next breakfast.
TheZongHan https://thezonghan.com/

 

Sharing is caring: