Hearty Shiromiso Soup

I bought some good white miso in the weekend. White miso is sweet and very versatile. You can make sauces or soups with it. You can also smear it on vegetables or meat and grill it. You can also fry it with rice. I recommend you to buy and try! ^^

This was last night's dinner as I was suddenly craving for lots of vegetables and hot soup. 

This is not vegan or vegetarian though it can be easily changed by using vegetable/konbu stock instead of using fish stock. You can also omit salmon meat inside. :)

Ingredients (Makes 2~3 servings):

- 1/2 piece Japanese Sweet Potato

- 100g Salmon chunks / Pork slices

- 2cm Daikon, chopped

- 1/3 piece of Carrot, chopped

- 1/4 piece of Lotus Root, chopped into tiny pieces

- 2 pieces Shiitake Mushrooms, sliced

- 1 piece Spring Onion, chopped 

- dash of Sesame Oil, to fry ingredients

- 600ml Soup made with vegetable/konbu/fish stock

- 2 tablespoons White Miso

1. In a soup pot over a high heat, fry all the vegetables and meat with sesame oil.

2. Pour in soup and boil the vegetables till they are soft. Cover with lid. Turn to small flame.

3. When ingredients are soft, mix in white miso. Use a pair of chopsticks over the spoon of miso to stir and dissolve miso into the soup.

It's really very easy and a comforting food. You can have it with rice for a simple meal.

Recipe is what I would have ideally put into my soup. But yesterday I could only find spinach, carrots, cabbage, salmon and onions in my pantry. So I put those in. Very versatile soup. Please try it! :)

* I added soymilk powder (about 50g) when I made this again and it was so creamy and delicious! You can try it! I also added rolled oats. hahaha! You can try~ ^^

Where to Buy:

My delicious white miso that is still fermenting! I bought it from Isetan Supermarket, $12.80.

Baked Sprinkle Doughnuts by Chef Chloe!

And...it's another recipe for Chef Chloe's awesome cookbook!

I've always wanted to make baked doughnuts!!!

In my entire 25 years of life, in my house, there has never been deep-frying, so I'm not very good in the deep-frying technique. I can't imagine what people do with the leftover oil after deep-frying, and what a pain it is to clean not only the equipment, but the whole kitchen afterwards. Of course there are deep-fryers now that won't create an oily kitchen, but how many of you have one?? Haha!

I actually didn't make any glaze for my doughnuts because I made chocolate-flavoured ones. Over here, I decided to share Chef Chloe's original recipe though~! ^^ If you want to make my chocolate-flavoured doughnuts, use 140g all-purpose flour and 30g cocoa powder, and add an additional tablespoon of soymilk to this recipe.

I love the flavour of these doughnuts. There is a lot of nutmeg and it makes these baked beauties so doughnutty~ So if you hate nutmeg, be forewarned about this recipe! But if like me, you love the taste of all lovely spices, I've a feeling you will love these doughnuts too~! ^^

Ingredients (Makes 6 doughnuts):

- 170g all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon ground nutmeg

- 65g sugar

- 1/2 teaspoon salt

- 170g soymilk
- 42g canola oil
- 42g white or apple cider vinegar
- 1/2 teaspoon pure vanilla paste or extract

1. Preheat oven to 180℃. Lightly grease your doughnut pan.

2. In a large bowl, sift flour, baking soda, and ground nutmeg.

3. Whisk in sugar and salt.

4. In a separate medium bowl, whisk milk, oil, vinegar and vanilla.

5. Add the wet ingredients to the dry and whisk quickly until just combined. Do not overmix.

6. Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared doughnut pan and bake for 10 to 12 minutes. Remove the pan from the oven and let sit 5 minutes before unmoulding.

Chocolate Glaze
- 1/8 cup semisweet chocolate chips 
- 1 tablespoon plus 1/2 teaspoon soymilk
- 1/4 cup powdered sugar

Old-fashioned Glaze
- 1/2 cup powdered sugar
- 1 tablespoon soymilk

Optional Toppings:
- rainbow or chocolate sprinkles,
- chopped toasted almonds,
- shredded coconut,
- mini chocolate chips

To make the Chocolate Glaze:
In a double-boiler or microwave, melt the chocolate chips and milk together. Whisk in powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.

To make the Old-Fashioned Glaze:
In a small bowl, whisk the powdered sugar and milk until smooth.

To assemble doughnuts:
Dip each doughnut into the glaze, covering the top. Twist the doughnut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.

Hope you like them~! ^^

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Delicious Vegan Banana Pancakes

And again, I couldn't stop myself from experimenting Chef Chloe's delicious vegan recipes!

This one looked really easy, so I tried making them! I altered the original recipe (Pancakes for Dinner) though, with a smaller serving!

Ingredients (Serves 2):

- 1/2 cup all-purpose flour

- 1/2 tablespoon baking powder

- 1/4 teaspoon salt 

- 1/4 teaspoon ground cinnamon

- 1/4 cup water

- 2 tablespoons maple syrup, plus extra for serving

- canola oil, for greasing
- 2 bananas, sliced, for topping
- granola and lemon curd for topping (optional)

1. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. 

2. In a seperate small bowl, whisk together water and maple syrup. 

3. Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps.

*If batter gets too thick, add a little more water, 1 tablespoon at at time.

4. Lightly oil a nonstick pan and heat over medium-high heat.

5. For each pancake, pour 1/4 cup of batter onto the pan. When small bubbles appear in the centre of the pancake, it is time to flip it. Let it cook on the other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to the pan as needed. 

6. Top with sliced bananas, granola and lemon curd.

7. Enjoy!!!! :)

Actually, although this was really easy and fast to make...they were not the best pancakes I've eaten... Haha! I will search for a better pancake recipe another time!!

For a healthier pancake, you can replace 1/4 to 1/2 of the all-purpose flour with wholewheat flour for more fibre~! ^^

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Delicious wraps for an outing!

The other day, my friends and I went cycling. We met at a very early time, so I thought of making wraps for them! 

I love this wrap, but I was too ambitious in putting so many things inside that they were almost bursting! So I had to wrap them with a paper towel to keep them in place.

You can really put whatever you like inside. I had cherry tomatoes, corn, avocado, hashbrowns, carrots, toasted pecans, iceberg lettuce, and luncheon meat.

If I do this all over again, I will make them without the meat and hashbrowns! It will already be super delicious!

Ingredients (makes 6):

-1 Red Onion, diced and soaked in sugar water (or sweet onions)

- 6 Cherry Tomatoes, cut in half

- 1/2 can of Corn, drained

Sauce to mix onion, cherry tomatoes and corn in:

- juice from 1 Lime / Lemon

- 1 tablespoon Apple Cider Vinegar (or lime/lemon juice)

- 2 teaspoon Maple Syrup (or honey)

- 1 tablespoon Extra Virgin Olive Oil (optional)

- 6 Wraps (of any variety)

- Handful of Pecans (or any other nuts)

- 3 slices of Luncheon Meat

- 3 Hashbrowns

- 1 medium-sized Carrot, washed and sliced

- 6 leaves of Lettuce, washed

- 1 Avocado, peeled, sliced into strips, and drizzled with some lime/lemon juice

- Mayonnaise (optional)

LET'S MAKE! 

1. In a big bowl, mix all the ingredients for the sauce together. 

2. Drain diced onions from sugar water.

3. Toss onions, tomatoes, and corn in the sauce.

4. Toast the wraps lightly on a frying pan using a small flame. 

5. Toast pecans.

6. Slice luncheon meat.

7. Turn to a medium flame. Fry luncheon meat till it's crispy.

Too much~~~ this is 1 small tin of luncheon meat!

8. Using the oil from the luncheon meat, fry hashbrowns.

I made more than enough for my family's breakfast.

9. Get everything ready!

10. Squeeze some mayonnaise onto toasted wrap and place lettuce over it.

11. Just place everything on top!!! ^^

12. Roll it up! It's a little bit hard with the luncheon meat and hashbrown though. >"< Cut it in half if you want~! ^^

Picture taken from here~! 

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Teochew Steamed Yam Cake

This is really one of my favourite food in Singapore!

It's a Teochew Steamed Yam Cake and it's super super delicious!

We call it 'kueh' actually, and it's made from rice flour instead of your normal kind of flour.

You don't need an oven for this, and you can't go wrong at all if you follow my recipe. ^^

The reason why I made this one night was because I accidentally finished eating the yam cake my mum's friend made for her! Yes!! One whole 6 inch big piece like this! I'm so terrible. -___-" She was upset because you can't buy such delicious wholesome ones outside. You know, chunky yam pieces, mushrooms that were stir-fried till they are super fragrant, generous servings of char siew sprinkled here and there, and the most delicious garnish of lard, crispy baby prawns and freshly chopped spring onions, thinly sliced chilli....

It's really so delicious! 

So I told her, "AHhhh!! This is easy to make. I will make one for you right away."

And I did! Haha! And she loved it!

My version is really simple but delicious all the same! Check out the really simple ingredients. I hope you will attempt to this recipe! ^^

Ingredients (serves 4~6):

- 150g rice flour (soak in 450ml water/vegetable soup/chicken soup for at least 30 minutes before cooking)

- 400g yam (skin removed, diced, and soaked in water)

- 6 pieces of mushroom (rinsed and soaked in hot water until soft enough to dice. You can even use this flavoured water to part of your 450ml water mixture. ^^)

 

- 4 tablespoons of dried shrimps (soaked in water until soft, washed thoroughly and pounded or diced finely) (optional)

- 3 tablespoons sesame oil
- salt & pepper to taste

Garnish:
- 2 tablespoons of dried shrimps, fried (optional)
- 1 spring onion, cut finely
- 1 red chilli, sliced

1. In a big wok, using medium flame, stir-fry dried shrimps in sesame oil until fragrant.

2. Add in mushrooms and fry for another 3 minutes.

3. Drain diced yam and add to the wok.

4. Fry until yam changes colour.

5. Stir rice mixture till well-blended and pour into wok. Turn to small flame.

6. Add salt and pepper. Mix evenly.

7. Keep stirring the mixture in the wok until mixture thickens.

8. When mixture thickens, turn off fire. Pour mixture into a round or square container for steaming.

9. Steam for about 30 minutes. It's done when your yam is thoroughly cooked. To check, poke a fork into the yam. The yam should break easily.

10. Garnish your steamed yam cake and cut into slices to serve! ^^

Soooo yummy!!! ^^

* You can add in Char siew (Chinese BBQ pork) or chinese sausage or lean meat to your yam cake at Step 2. I had leftover mixture so I tried adding Otah in it to make it a spicy flavour!

I really love eating steamed yam cake. It's not difficult to make, just a lot of preparation work. And even so, the preparation work is mostly cutting and slicing stuff, so it's not difficult. I hope you will try it and impress your family!

You can replace yam with thinly sliced carrots, diced pumpkin, and maybe even sweet potatoes! That'd be interesting! I haven't had Steamed Sweet Potato Cake before! hehe! ^^ I may make it next time!

Where to buy:

1. Rice Flour

You can get it in any supermarkets easily on the Flour shelf.

Do not confuse it with Glutinous Rice Flour! 




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