White Radish with Meat Soup

A homey quick cook clear soup.   Aromatic quick boil soup with freshly grated ginger and garlic that isn't too intense. The sesame oil further enhanced the flavour and taste of this soup. 

Visit the site for Its' Nutritional Facts [here]

A really easy to cook and healthy soup for the family.

Ingredient

[serves 3-4]

1 medium size white carrot -peeled and shredded - season with some salt, rinsed and drained

100 gm meat - cut strips, marinate with soy sauce, pepper and cornstarch

3-4 pips garlic - grated

2 cm piece ginger - grated

700 ml water

Seasoning

salt, msg and pepper to taste

dash of sesame oil

chopped spring onions - garnishing

1. Bring water to boil in a pot.  Add in carrot to cook until soft.
2. Add meat slices and seasoning.
3. Add grated ginger and garlic.
4. Bring to boil for 1-2 minutes.  Add sesame oil.
5. Dish up to serve.  Garnish with spring onions.
   
   
   
   

Steamed Orange Cupcakes

I always admire cupcakes be it steamed or baked which rises, crack or smile beautifully.  As I was afraid that mine may not 'smile' or they may be hard and tough, I never dare to try.   Recently after my satisfactory attempt in making 'Nyonya Huat Kuih', I started looking back at the list of cupcakes which I have bookmarked to try.

One of the many is this steamed orange cupcake recipe from Anncoo Journal.  Since I had the home-made Candied Orange Peel, I made these and I'm very happy, these cupcakes 'smiled' so beautifully.   It's so easy to make them, too.   It's a keeper.

According to Ann, these cupcakes can be reheated the next day before serving.

Visit this site for Its' Nutritional Facts [here]

Recipe Source - Anncoo Journal - slightly modified

Ingredients

[makes 8 pieces]
50 gm butter - melted and leave to cool
210 ml fresh orange juice + 40 ml water [I used milk]
100 gm castor sugar [I used 80 gm]
a drop of orange colouring - optional
250 gm self raising flour - sifted
1 tbsp orange zest
1 egg - lightly beaten
60 gm candied orange peel - dice to small pieces

1. Pour orange juice, water or milk, sugar and colouring in a small saucepan.  Stir over low heat just until sugar dissolved, leave to cool.  DO NOT BOIL JUICE, OTHERWISE IT MAY BE BITTER.
2. Sieve flour into a large mixing bowl.  Stir in orange zest.  Pour the orange juice directly into the flour, followed by egg and melted butter.  Stir with a hand whisk to mix.
3. Lastly add in the candied orange peel. Mix lightly.
4. Scoop batter into prepared cupcake liners to 3/4 full and steam over high heat for 10-12 minutes.
5. Remove to cool on wire rack or serve warm.
   
   
   
   
   
   
   

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal

Braised Ginger Chicken with Dried Oysters

When I looked at the picture of this dish in the food magazine, I thought it must be difficult to prepare.  But it wasn't so.  This dish is very easy to prepare yet really tasty and delicious serve with steaming hot rice.  The dried oysters enhanced the flavour, taste and fragrance of this dish.

Recipe Source - Yum Yum Magazine No. 69 with slight modifications

Ingredients

[serves 3]

3 chicken thighs - cut bit size pieces

5 pips garlic - cut thick slices

50 gm young ginger - cut thick slices

6 dried oysters - soaked to plump up, rinsed

1/2 tbsp oil

some spring onions

Seasoning

1 tbsp oyster sauce

1 tbsp light soy sauce

1/2 tsp dark soy sauce

1/4 tsp salt to taste

dash of pepper 

250 ml water

1. Heat oil in wok [I used a claypot], saute garlic and ginger until aromatic.
2. Add in dried oysters and seasoning.  Give it a good stir.  Add in water.
3. Bring to boil, lower heat to cook for 5-10 minutes.
4. Add in the chicken pieces, bring to boil.   Cover to cook for 25-30 minutes until chicken is cooked and gravy is reduced.
5. Lastly add in spring onions, stir well.  Dish up to serve.
   
   
   
   
   

Notes: Visit this site for Its' Nutritional Facts [here]

I'm linking this post to Cook Your Books Event #11 hosted by

 Joyce of Kitchen Flavours

Banana Orange Muffins

The original recipe [Banana Orange Walnut Muffins] is from Florence of  Do What I Like.  Since I didn't have enough walnuts, I substitute the walnuts with some chopped candied orange peel  [see recipe here] which I made earlier.

When this muffin was out of the oven, I quickly tried one.  It wasn't what I expected and nothing special.  My first thought is not to share this recipe.  I kept them in airtight container and have them for breakfast the next day.  Surprisingly, they were so much better.  So I decided to share the recipe here.

The muffins are soft and moist even on the next day.  It is even more flavourful than just out of the oven.  The paper cases can be easily removed when completely cooled.

Visit this site for Its' Nutritional Facts [here]

Recipe Source - Do What I Like [with slight modifications]

Ingredients 

[makes 9 muffins]

Wet Ingredients

1 large egg

2 tsp rum

1-2 tsp zest of orange 

180 ml orange juice [from 1-2 oranges]

2 large bananas - mashed

30 gm butter melted with 2 tbsp corn oil

Dry Ingredients

200 gm plain flour

1 1/2 baking powder

1/2-1 tsp cinnamon powder

1/8 tsp nutmeg powder

1/2 tsp salt

70 gm castor sugar

1/4 cup chopped walnuts [I replaced with 2 tbsp chopped candied orange peel]

1. Melt butter with corn oil in a small sauce pan.  Set aside to cool.
2. Blend banana with orange juice in a blender.
3. Whisk eggs and add in all the wet ingredients.  Mix until well combined.
4. Sieve all the dry ingredients into a big mixing bowl.  Add in sugar, salt and candied orange peel or walnuts if using.
5. Make a well in the flour mixture, pour in the wet mixture.  Gently mix batter but DO NOT OVERMIX.
6. Spoon batter into prepared paper casings until 3/4 full.
7. Bake in preheated oven at 200 degrees C for 25-30 minutes or until cooked.
   
   
   

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal

Orange Muffins Without Butter

This recipe is from Anncoo Journal which I had bookmarked since it was posted in 2012 but never get down to do until now.

Lovely, soft and spongy muffin which I never expected to be so nice with the orange flavour, moreover it is butter-less.  This is really a keeper.  Thanks Ann for sharing this wonderful muffin recipe which I wouldn't mind baking again and again.  I didn't read the recipe well until after baking.  Step 7 was done before baking.  Luckily, they are still okay.

Ingredients

[makes 12 muffins]

3 egg yolks

30 gm castor sugar

35 ml fresh orange juice

Zest of 1 orange

70 ml plain yoghurt

80 ml plain flour

10 gm corn flour

1/2 tsp baking powder

a pinch of salt

3 egg whites

70 gm sugar [I used 50 gm]

1. Beat egg yolks and sugar until white.  Drizzle in orange juice and natural yoghurt.  Continue to beat until well mixed.
2. Add in sifted dry ingredients and orange zest.  Mix well again and set aside.
3. Whisk egg whites and sugar until stiff peak formed.
4. Fold 1/4 of egg white into egg yolk mixture with a spatula and mix well. Then fold in the remaining egg white in 2 batches.
5. Scoop batter into muffin tray lined with paper cases until 3/4 full.
6. Bake in preheated oven at 170 degrees C for 25-30 minutes or until a skewer when inserted comes out clean.
7. Notes - Bang the baking tray together with the small cakes on the counter top 2-3 times once they are cooked, as this will prevent the cakes from shrinking.   Leave to cool and store them in an airtight container in room temperature for 2-3 days.  I gave several to my mom, she kept in the fridge for about a week, they were still soft and good.
   
   
   
   

Notes: Visit this site for Its' Nutritional Facts [here]

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal