Tuesday, November 6, 2018

Cook: OMG Super Yummy Chocolate Cookies

Super good chocolate cookies! I am addicted. 
My first attempt and the chocolate cookies are so good! Totally gonna make another batch soon.

INGREDIENTS (Makes 24 cookies): 

1. 380g of plain flour
2. 1 teaspoon of baking soda
3. 1 teaspoon of sea salt
4. 227g of unsalted butter (at room temperature)
5. 90g of brown sugar
6. 1 teaspoon of vanilla extract
7. 2 eggs (at room temperature)
8. 2 cups of chocolate chips


1. Using an electric mixer, beat the butter and brown sugar until creamy. 
2. Add the vanilla extract and eggs. Then beat until it is well combined. 
3. In another bowl, combine the flour, baking soda and salt. Slowly add in the flour mixture into the butter mixture while combining them using an electric mixer. 
4. The dough should looks like the picture below when it is done. 

My cookie dough is ready
5. Then add in the chocolate chip and combine using your hand. You can substitute the chocolate chip with M&M also.
6. Then place the dough into a plastic wrap and refrigerate for 24-72 hours. You can refrigerate and bake them in batches over a few days if you would like to have nice and warm biscuit for breakfast, brunch or tea time.

Place the dough in the fridge to "marinate" it so that it is more flavourful
7. Remove the cookie dough from the refrigerator and let the dough sit at room temperature until it is soft enough to mould.
8. Roll them into a ball shape and press down the cookie using a spoon to make it slightly flatter.
9. Bake in preheated oven (180 degree Calcius) for 12-15 minutes. 
10. When the edges turn slightly brownish, it is done.
Smells heavenly 
11. Serve warm or keep in airtight jar for up to 5 days but I assure you that it will be gone before that :)

It taste amazing!

Wednesday, October 10, 2018

Cook: Doraemon's Dorayaki with Red Bean

Doraemon's favourite
Recently kids was reading Doraemon's comic book in our attempt for the kids to learn Mandarin in a fun way. They get to know that Doraemon loves Dorayaki so after making some red bean paste (https://eatplaycook22.blogspot.com/2018/09/cook-red-bean-paste.html), I decide to make some Dorayaki for afternoon tea. Kids love them and even finish off the extras after dinner. 

I love the pretty brown colour on the skin and the trick is to control the oil used when making the Dorayaki. 

INGREDIENTS (makes 6 Dorayaki):

1. 4 medium sized eggs
2. 40g white sugar
3. 2 tablespoon honey
4. 160g of plain flour
5. 1 teaspoon of baking powder
6. 1-2 tablespoon of water (adjust according to the texture of the mixture)
7. 500g of red bean paste 


1. Place the eggs, sugar and honey into a large mixing bowl. Beat them until fluffy (as shown).

Beat the mixture until fluffy
2. Add the plain flour and baking powder. Mix well and cover with cling film.
3. Place into fridge to rest for 15 minutes.
Cover with cling film and put into the fridge
4. Add in 1-2 tablespoon of water. Its ready when the mixture is smooth and runny as shown.
Add water until mixture is slightly runny
5. Using a kitchen towel, oil the surface of a non stick pan on low heat. Only apply a very thin layer of oil.
Place on an oiled pan
6. When bubbles form on the surface of the batter, flip over. You should get an even pretty brown colour.

7. Cover the Dorayaki in damp towel to prevent drying while continue to make the rest of the Dorayaki. 
8. Place red bean paste in between two pieces of the Dorayaki pancake. 
9. Serve and enjoy!

Cook: Sticky Rice Cake with Red Bean Fillings

Sticky rice cake with red bean fillings
I have made some red bean paste and it serves as a good base for making different afternoon tea snack. Made some red bean bun previously and Dorayaki. Today I have made sticky rice cake that is filled with red bean paste, its served warm and tasted great.

Red bean paste is also available commercially but I find them too sweet at times. Its not hard to make the paste, it's just time consuming. 

INGREDIENTS (makes 6 pieces):

1. 125g glutinous rice flour
2. 1/3 to 1/2 cup of water
3. 3/4 cup of red bean paste
4. some sesame seed


1. Weight 125g of glutinous rice flour into a mixing bowl.
2. Slowly add water and knead to form a dough (will use between 1/3 to 1/2 cup of water). The dough formed should be easy to shape and does not break when it's shaped. 

Dough is ready 
3. Divide the dough into 6 equal portions, rolled into a sphere shape. 
4. Take each portion and flatten them as shown.
Flatten the dough
5. Add the red bean fillings in the middle and close it up.
Add fillings
Close up the edges
6. Flatten the sticky rice cake slightly on top of the sesame seeds.
Add sesame seeds
7. Add one tablespoon of oil into a non stick frying pan. Pan fried the sticky rice cake until it turns golden.
Pan fried
8. Serve warm. Enjoy!
Its ready...nice and warm

Tuesday, September 25, 2018

Cook: Red Bean Paste

Red bean paste is a great ingredient in many food. It can be used in making red bean bun, mooncake, and various kueh. It is time consuming, but easy to make at home. There are also commercially available red bean paste but making your own means you gets to control the amount of sugar inside it :)

INGREDIENTS (Makes around 330g of red bean paste):

1. 120g of red bean
2. 40g sugar
3. A pinch of salt
4. Water (as required)


1. Place the red bean in a container. Rinse a few times until the water is clear. Cover with water and soak overnight. 

Soaking red bean
After one night, the red bean absorbed most the water.
2. Place the red bean into a pot and cover with water. Let it boil and then simmer for an hour until it is soft. Watch the stove and add water as required. Do not add too much water, add water little by little just to cover the beans.

3. After an hour, remove from stove and let it cool down.

4. Blend the cooled red bean into mash. Then add sugar and salt.
5. Place the pot back onto the stove and keep stirring until the sugar melts and the paste is not watering.

6. Let it cool down and use it in making your favourite food. Otherwise keep in fridge for up to a week or freezer for up to a month.

I made bun :)

Monday, July 2, 2018

Cook: Easy hand mix Blueberries Apple Muffin

Have a blueberries apple muffin for afternoon tea...
Whipped up a quick and easy muffin for kiddy's snack when they get home. No hand blender is required and ingredients are readily available in my kitchen. Great recipe and definitely a keeper. Very yummy, moist in the centre with crunchy and pretty browned top.... I already had a piece and craving for more!

INGREDIENTS (Make 6 large or 8 medium-sized muffins):

1. 1 1/2 cup of plain flour
2. 1/8 cup of sugar plus a bit extra sugar for the muffin top
3. 1/2 teaspoon of salt
4. 2 teaspoon of baking powder
5. 1/3 cup of canola oil
6. 1 egg
7. 1/3 to 1/2 cup of milk 
8. 1 teaspoon of vanilla extract
9. 1/2 cup of blueberries
10. 1/2 cup of cut apple (cube size)


1. Place flour, sugar, salt and baking powder in a bowl.
2. Using one measuring cup, place oil and egg. Then add milk until 1 cup.
3. Then add the vanilla extract and give it a whisk.
4. Add the oil, egg, milk and vanilla extract mixture slowly into the dry bowl containing the flour, sugar, salt and baking powder.
5. Using a fork, combine the ingredients. The batter will be quick thick as shown. Do not overmix. 

6. Add the fruits and combine them.

Ready to go into muffin tray
7. Place the muffin into muffin tray and sprinkle the top with some sugar.
8. Bake in a preheated oven at 200 degree Celcius for 10-15 minutes until the top is golden brown. You can check if the inside is cooked by pricking with a wooden stick. If it comes out clean, then it is done.

Moist in middle and crunchy on top...
9. Enjoy! Best serve warm....

10. Once its cooled down, keep in airtight container and consume within 2-3 days.

Monday, June 25, 2018

Cook: 3 Ingredients Korean Seafood Pancakes Base

Korean Seafood Pancake
INGREDIENTS (Makes 4 pancakes)

Three ingredients base:
1. 2 cups of plain flour
2. 2 cups of water
3. 2 eggs

For fillings:
1. chopped scallions
2. thinly sliced carrots
3. prawn
4. squid
5. any other favourite fillings

Dipping sauce (important bits of the dish):
1. 1/4 cup of soya sauce/seafood soya sauce
2. 1 stalk of scallions
3. 1/2 cloves of garlic
4. 1/2 teaspoon of sugar
5. 1 teaspoon of sesame oil


1. Blend together all the ingredients for dipping sauce and set aside.
Dipping sauce
2. In a mixing bowl, add flour and water. Mix well and then add the eggs. 

Prawns and squid - I cut into smaller pieces so that easier for kids to eat. 
3. Add in the scallion, carrot and seafood.

4. Heat up a frying pan. Add a thin layer of oil. 
5. Pour the batter into the pan and cook for 6 minutes or until the bottom is browned. 

6. Then turn over and cook for another 6 minutes. Repeat for the rest of the batter.
7. Cut into 8 pieces and serve warm with the dipping sauce. 
Korean Seafood Pancake

Sunday, June 24, 2018

Cook: Perfect for Party Hotdog Pretzel

Amazing hotdog pretzel
This is a twist from the previous pretzel recipe and with the addition of hotdog, both kids and adult love it! Great for a simple breakfast, afternoon tea or even party. Made this on a few occasions and was a hit every time!

INGREDIENTS (makes 8 hotdog pretzel):

1. 150g wheat bread flour (can be substituted with plain bread flour)
2. 100g plain flour
3. Half teaspoon of salt
4. One tablespoon of sugar
5. One teaspoon of yeast
6. Half tablespoon of sunflower oil
7. Eight hotdogs
8. One tablespoon of bicarbonate soda
9. A pinch of sea salt and some parmesan cheese for the topping


1. Dissolve one teaspoon of yeast into 150ml of warm water. Leave it for 5 minutes and add the sunflower oil.
2. Place the wheat bread flour, plain flour, salt and sugar into a mixing bowl.

3. Add the yeast mixture into the flour mixture and knead until a dough is formed.

4. Place the dough into an oiled mixing bowl and cover with cling wrap and wet towel for 2 hours until it has doubled its size.

5. Put the dough onto a lightly floured surface, knead for a few minutes and divide into 8 parts. 

6. Take one part, roll it into a long cylinder and wrap them around the sausage as shown. 

7. Leave the sausage roll on baking sheets and cover with oiled cling film and wet tea towel.
8. Leave them to puff for 30 minutes.
9. Dissolve the bicarbonate soda in 1 litres of water and poached the hotdogs. Then dry the poached hotdog using tea towel and sprinkle them with sea salt and parmesan cheese. 

10. Bake in preheated oven (200 degree Celcius) for 15 minutes. Cool for 5 minutes and serve warm. 

Best eaten warm....
11. Had them warm or keep in airtight container.