I promised my husband that I will baked his favourite Oats Cookies after raya …. and since today is a public holiday, I decided to bake them to surprise him when he comes back from work later in the evening.
Here’s the recipe for the Oats Cookies. Instead of adding diced red cherries on top, I substitute it with choc chips.
My youngest daughter already ate a dozen of the cookies 😂
1 cup of sugar (I reduced about 2 tbsp since I prefer it to be less sweet)
1 cup of soften butter
4 cups of quaker oats
1 cup of minced almonds
3 egg yolks
1 tsp of vanilla essence
Enough red cherries or chocolate chips for decor
1. In a big bowl, mix thoroughly the butter, sugar, egg and vanilla essence. Use a spatula to mix them.
2. Add in the oats and almonds. Mix well.
3. Use your hand to take a bit of the mixture and clump it together into a small round shape.
4. Arrange onto the baking tray and add either small cut red cherries or chocolate chips on top of the cookies.
5. Baked at 180 degree C for about 15-20 minutes or till golden brown.
6. Cool the cookies and keep them in airtight cookie bottle.
With the young guests coming over to the house last Sunday, I decided to cook baked pasta and I chose the pasta “penne” instead of the usual “elbow”.
Alhamdulillah, everyone seems to enjoy the baked penne and the young guests even requested for a second helping 🙂
Then yesterday night, my daughter told me that her all friends had requested for the recipe. So I decided to type it out here so that they can refer anytime they like.
Baked Penne ala Busu
1 pkt of penne – boil with water (sprinkle with a bit of oil), once soften, drain and wash over with cold water. Drain well and put aside.
1 big and small bottle of spaghetti sauce
1 bottle of Tostitos (refer to the pic below)
1 pkt of minced beef
4 garlic – chopped finely
2 big red onion – diced
2 stalks of coriander leaves – chopped finely
5-6 chili padi (bird’s eye chili) – cut into small pieces, more if you like it spicier
1 tbsp of mixed spiced powder
1 1/2 tbsp of sugar
salt to taste
about 2-3 dash of black pepper powder (optional)
1 green capsicum – diced, put into 1 container
1 yellow capsicum – diced, put into 1 container
4 pieces of chicken sausages – sliced, put into 1 container
enough cherry tomatoes – cut into two, put into 1 container
1 pkt of mozzarella cheese
Method: To make the sauce
In a medium size pot, heat up and add a bit of oil to fry the garlic and onion.
Once the garlic and onion has soften (about 3-5 mins of frying), add the spaghetti sauce and Tostitos sauce.
Add about 1-2 cup of water or more depending on how thick you want the sauce to be. Stir and then add the minced meat. Let it simmer for about 5 mins.
Then add in the chilies and coriander leaves, the mixed spiced, sugar and salt to taste. If you like to add the black pepper powder, you may do so as well. Stir well.
Last, add in the sausages and let the sauce simmer for another 10 mins before you off the fire. .
To bake the pasta
Have a baking tin or bakingware ready. Spray a bit of olive oil (optional), add the pasta, the capsicums and the sauce. Mix well.
On top add the cherry tomatoes and then sprinkle the cheese. Bake in the oven for about 10-12 mins at 180 degree celsius.
I had a packet of Korean glass noodles (japchae) at home … it has been sitting in the kitchen for months … yeah! months hahaha
Today, I decided to try cooking the Japchae with a twist. I decided to try mixing it with Thai style sauce.
Unfortunately, since this is my first time trying it out, all ingredients are based on estimation. So what I’m typing out here will be just an estimation. For those who wish to try out, you will have to do it at your own preference as well.
Thai Style Japchae
250 g of Korean glass noodles (Japchae) – Boil in hot water till soft, drain and rinse with tap water. Drain and put aside.
Enough prawns,. sliced fishcakes etc (up to your preference). Blanched these before hand. Put aside. (Though I did not use any today, so mine was more of a vegetarian japchae)
1 green capsicum – sliced
1 yellow capsicum – sliced
2 tomatoes – deseed and sliced
1 yellow onion – sliced thinly
2-3 stalks of coriander leaves – chop.
Note: Optional, you can take just a bit of the stalks to add to the sauce later. (This is what I did)
For the sauce:
half a bowl of dried shrimps (soak in hot water first and once soften, drained)
5-6 bird’s eye chillies (more if you like it hotter)
3 pieces of palm sugar (gula melaka)
half cup of big green lime juice
half cup of fish sauce
Pound the dried shrimps, garlics, chilies, coriander stalks and palm sugar. Then add the lime juice and fish sauce.
Alternatively, you can add everything in a blender.
Finally, add all ingredients into the big bowl. Add the glass noodles on top of the other ingredients and pour the sauce over the noodles.
Ready to be serve.
Note: As you mix the Japchae, adjust the taste accordingly if needed.
What do I do when I discovered there were oranges in the fridge and chocolate chips as well? Ah hah!!! idea pops up and the mood is ON …. yeahh that’s right, the baking mood was triggered precisely at that moment and the outcome?
Turns out good and delicious! A recipe worth keeping indeed!
2 cups of flour
2 tsp of baking powder
1 tsp of baking soda
1 cup of chocolate chips (can have more if you prefer)
1/2 tsp salt
6 tbsp butter
3/4 cup sugar
1 tbsp orange zest
1/4 cup orange juice (freshly squeeze)
1/2 cup plain yogurt (or buttermilk)
– Preheat oven 170 degree C.
– In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.
– In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.
– Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.
It’s pretty easy to make and my eldest daugther love the chicken bites … she said ‘best chicken nuggets’ 😉
I’ve no idea why this dish is called General Tsao’s Chicken but to me the dish is almost similar to Kung Pao Chicken. I made it spicier as my friend suggested by adding more chilli flakes in it. Definitely love the taste … its really goood!!
General Tsao’s Chicken
Heat 4 cups of vegetable oil
Beat 1 egg in a bowl
Sprinkle 1 tsp of salt
Sprinkle 1 tsp of sugar
Add a pinch of white pepper
Mix everything together
Add a little bit at a time, 1 cup of corn flour
Mix well and finally add the chicken cuts
Fry the chicken cuts till they float to the top
Take them out to cool
Then re-fry the chicken cuts till golden brown
Take them out and drain well on paper towel
For the sauce:
Heat 2 tbsp of oil in a small wok or large skillet
Add 3 tbsp of chopped onion leaves
Add 1 clover of chopped garlic
Add 6 dried whole chillies
Add 1 strip of orange zest
Cook and stir till garlic and chillies for about 5-7 mins
Add half a cup of sugar
1/4 of ground ginger
1 tbsp of vinegar
1/4 cup of soya sauce
2 tsp of sesame oil
2 tbsp of peanut oil
3 tbsp of chicken broth
Sprinkle chilli flakes (if you like them spicy)
Stir and bring the sauce to a boil
Then add 2 tbsp of corn starch to a 1/4 cup of water
Add it to the sauce and let it cook till the sauce thickens
Once thickens, off fire and add the chicken
Mix well and its ready to be served
Note: Adjust the taste to suit your palate if necessary. I did cos I actually add a bit more vinegar and add a bit of salt to it.
I had the luxury of eating this wonderful nuts cookies last year during the Eid celebration and thanks to my niece for sharing this recipe which has now been in my keep as one of my favourite cookies 🙂
The recipe itself is easy to do but the only thing I would grouch is the price of the florentine flour. It is not cheap …. for a 500g packet, it cost about $11. No wonder seller are selling it by grams.
Anyway, since CNY is coming up soon, I had decided to bake this cookies for my department colleagues. I think I will also do this for the coming Eid celebration in June. Its cheaper to do on my own than buying from outside since it cost more to buy.
Here’s the recipe for the Florentine Cookies.
Mixed Nuts Florentine Cookies
200 g Florentine flour
100 g sliced almonds
100 g pumpkin seeds
100 g sunflower seeds
a pinch of fine salt
20-30 pcs of alumium mould Note: I prefer to use ths method cos its easier to peel off the cookies and it looks nice in round shape, but you could do it other ways, just google the internet and you can see other methods.
– Bake the nuts separately in the oven for about 4 mins at 150 degree C.
– Pour the florentine flour into a big bowl and add the pinch of salt. Mix thorougly.
– After the nuts are cool, add them to the flour and mix well.
– Up the oven temperature to 160 degree C.
– Scoop a spoonful of the mixture into the aluminium mould, spread them firmly and place the moulds into the baking tray.
– Bake for about 8-10 mins (depending on your oven), until it looks golden brown (not too brown alright)
– Take off from the oven and let it cool for about 2-3 mins before pushing it out from the moulds.
1. You have to be vigilant while making these cookies as they cook very fast.
2. To peel from the mould, just turn the mould upside down onto your palm and using your other hand, press the back based of the mould.
Cool the cookes and keep them in an airtight container.
I was not feeling well a few days ago, and after seeing the doctor and resting at home for the day, I decided to cook Seafood Japchae (Korean style glass noodles) for dinner. A simple dish that’s easy to cook and mild in taste (not spicy at all). You can cook it either with seafoods such as prawns, mussels, octopus or sliced fish. You could also substitute seafoods items with either beef or chicken bulgogi. This simple glass noodle dish named as Japchae is one of my favourite Korean foods 🙂
2 pkts of glass noodles
1 cup of prawns (or other seafoods of your choice)
3 garlic – minced
1/2 red bell pepper
1/2 yellow bell pepper
3 stalks of green onions – cut into 2 inches lengthwise
1/2 big onion – sliced thinly
1 bunch of spinach
1/2 carrot – julienne
1/4 cup of sugar
1/3 cup of light soy sauce
1 tbsp of sesame oil
* mix all these together and put aside.
1. Blanched the spinach after washing them thoroughly. Tossed and squeeze out excess water and then cut the spinach about 2 inches lengthwise.
2. Soak tanghoon in very warm water for about 10 mins or till soft. Drain dry.
3. In a small pan, add a bit of oil and stir fry the garlic and onions. Then add the prawn. Season with salt and pepper. Once the prawn is cook, scoop out and put aside.
4. Using the same pan, add a bit of oil, stir fry the carrots, bell peppers and spinach separately. Each time season with salt and pepper to taste. Put aside.
5. In a big bowl, add the tanghoon and the other ingredients. Pour the sauce and using a glove, mix all these together. Usually at this point, I would taste and see if I need to add anymore salt/pepper to adjust the taste.
6. Scoop the japchae into serving plates. Serve either while its warm or cold.
Today, the R mood (rajin) overshot a bit …. hahaha…
For brunch, I baked homemade Artisan Bread and ate it with minced beef stew which I cooked early this morning.
The bread I made last night, after proofing for 2 hours, I put it into the fridge and before I began to cook the stew, I took out the dough and knead them, and then proof them again … after which they went into the oven. The recipe for the bread can be found here.
So today, fresh homemade bread and stew awaits us 🙂
I love the stew, easy to cook and tasty too! Would have made it more spicy but if I did so then my youngest daughter will not be able to eat it and so… “shrug” … more important it still tasted good 🙂
Minced Beef Stew
600 g minced beef
3 big potatoes – cut into small pieces
1 carrot – cut into small pieces
2 stalks of celery – chopped thinly
1 stalk coriander leaves – chopped
3 green chillies – sliced (add more if you want it more spicy)
4 onions – diced
4 garlics – chopped finely
1 tsp of Oregano leaves
2 tbsp of chili powder
1 can of diced tomatoes
1 big fresh tomato – diced
2-3 tsp cumin powder
1 cup of tomato sauce
salt, pepper and sugar to taste
2 cups of water
2 tbsp of cornflour (add a bit of water to mix)
a little bit of oil
– In a medium pot, add a little bit of oil.
– Add in the minced beef, stir fry for about 5 mins.
– Add in the onions and garlics. Keep stirring for another 5-8 mins.
– Add in all the other ingredients except for cornflour.
– Let the stew simmer till potatoes and carrots are cooked.
– Once the carrots and potatoes are soft, add the cornflour. Stir well.
– Taste the stew and do any adjustment to the taste as required. At this point, sometimes I would add either more tomato sauce or salt and pepper etc.
– Off fire and serve hot with either bread or rice.
This easy to make taco cups are simply delicious!!! I made them today and serve them to my eldest daugther and her friend who had came over to our house to work on their school project. The girls simply raved about the taco cups … Lala, my daughter’s friend even asked for the recipe 🙂
A BIG Thank You to all those peeps out there who had shared this recipe over FB…. 🙂
I had tweaked the recipe a bit to suit my taste though hehee …
Here’s my version of the taco cups:
300 g minced beef
1/2 grteen capcisum – diced
2 big tomatoes – diced
2 stalks of coriander leaves – sliced thinly
2 red chillies – sliced thinly
2 slices of cheese
1 packet of tortillas (I used Mission brand tortillas)
2 tsp of Chilli powder (more if you like it hotter)
2 tsp of Cumin powder
2 tsp of Garllic powder
a dash or two of dried oregano leaves
black pepper powder to taste
salt to taste
– Preheat oven to 180 degree C.
– In a large skillet, brown the minced beef. Season with all the seasoning. Off fire and transfer to a big bowl.
– After the beef has cool enough, add the other ingredients such as tomatoes, capsicum, chillies and coriander leaves. Mix well.
– Cut flour tortillas into a square shape and cut further into 4 smaller equally sized square pieces.
– Grease muffin tin with a bit of olive oil or cooking spray.
– Line each muffin cup with a tortilla sheet.
– Add 1 tbsp of the taco filling. Top with a small bit size of cheese.
– Then add another layer of the tortilla sheet, press down and add 1 tbsp of filling and cheese.
– Lightly brush the top edges of the tortilla with olive oil.
– Bake 18-20 mins until golden brown.
Note : Best to serve while its still warm (cos that’s when the side crust are still crunchy)