Sticky Barbecue Wings

Got this from a book "Low Fat Fast". Something simple to whip up in 20 mins using an oven. Serves about 3 people who loves chicken wings.

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Ingredients:

12 or 1 kg Chicken Wings
1/4 cup or 60 ml Barbecue sauce
1/4 cup or 60 ml Plum Sauce
1 tablespoon Soya Sauce

Directions:

1. Preheat oven to 220°C.
   
2. Cut wings in half at joint.
   
3. Combine sauces in a large bowl. Add wings; toss to coat the chicken. Place chicken in a single layer in a large baking dish. Roast uncovered for about 20 minutes or until chicken is cooked through.
   
4. Serve with rice.

Tomato,chilli and basil soup

serves 4

Ingredients:

1 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic peeled and crushed
a pinch of chilli flakes
400g tin plum tomatoes
salt and pepper to taste
a small pinch of sugar
a handful of chopped basil
2 tbsp of light cream (optional)

Directions:

1. Heat oil in saucepan and gently sweat the onions and garlic. Add chilli and cook for another min.
   
   
2. Add tomatoes and fill empty tin with water, twice and add them to pan.
   
   
3. Season with salt, pepper and sugar. Bring the soup to boil and reduce to simmer for 30 mins.
   
   
4. Add basil to soup and spoon in the light cream. Finally blitz until smooth with a blender. Check seasoning and server.

Keeps up to 3 days in fridge.

Mushroom and chestnut soup

Serves 2

Ingredients:

½ tbsp of olive oil
75g stiitake mushroom, roughly chopped
125g chestnut mushroom, roughly chopped
125g portbellini mushroom, roughly chopped
1 small onion, roughly chopped
100g ready roasted chestnut
500ml chicken stock
salt and pepper to taste

Directions:

1. In a larger saucepan, fry mushrooms in olive oil for 10 mins over high heat.
   
   
2. Add onions and chestnuts and turn down the heat. Stir for a couple of mins, then pour stock and bring to boil.
   
   
3. Simmer for another 10 mins before whizzing in a blender until smooth. Season with salt and pepper.

Oatmeal-Chocolate Chip Waffle Cookies

Baking cookie dough in a waffle iron takes about a minute and a half, a real time-saver when you've got to have warm cookies right away. These cookies, excerpted from the book Dessert Express, look like mini waffles, but they bake up just like oatmeal-chocolate chip cookies, with browned, toasty oats on the outside and gooey, melty chips. Once cooled, they look cute garnishing bowls of ice cream.

Yields 24 cookies

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Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.)

Ingredients:

1/2 cup (1 stick) unsalted butter, melted
1/2 cup plus 2 Tbs. firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
3/4 cup unbleached all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 cups old-fashioned rolled oats (not instant)
1 cup semisweet chocolate chips
Nonstick cooking spray

Directions:

1. Heat the waffle iron according to the manufacturer's instructions.
   
   
2. In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.
   
   
3. Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.

Mix Fruit & Nuts Egg White Cookie

Ingredients:

4 egg whites
120g caster sugar
90g plain flour
30g corn starch flour
70g mix fruits and nuts

Directions:

1. Beat egg white until soft peaks, gradually add in sugar and beat until frothy and stiff peaks form.
   
2. Fold in flour, corn starch and chopped fruits & nuts to form batter.
   
3. Spoon batter into piping bag fitted with round nozzle.
   
4. Pipe 5cm (2-in) long strips onto baking tray with greaseproof paper.
   
5. Bake at 150C for 30 mins.

Honey Star Cookies

Ingredients:

140g Butter
70g caster sugar
170g self-raising flour
1/4 tsp bicarbonate soda
60g Nestum flakes
1 small packet of Nestum honey stars

Directions:

1. Beat butter and sugar until creamy.
   
2. Add in flour, soda and nestum flakes, mixed until just combined.
   
3. Roll into small balls, flatten slightly and garnish with honey stars.
   
4. Bake at 170C for 20 mins.

Strawberry Frostly Balls

Ingredients:

100g butter
100g caster sugar
1 egg
1/2 tsp strawberry paste
180g flour
1/2 tsp baking powder
4tbsp dried strawberries
20g frostly corn flakes

Directions:

1. Beat butter and sugar until creamy, add egg and strawberry paste, mix well.
   
2. Add flour and baking powder, mix to form dough
   
3. Roll dough into small balls, garnish with strawberries and corn flakes.
   Bake at 170C for 20 mins.

Preserved Prune Cookies/酸梅饼

I think this is a fav for Vonvon since she loves 酸梅 so much that she invent 酸梅 milk.

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Ingredients:

150g butter
120g caster sugar
110g flour
70g corn starch flour
45g preserved prune powder
1 tbsp almond nibs
1 tbsp chocolate rice

Directions:

1. Beat butter and sugar until creamy.
   
2. Add flour, corn strach and prune powder. Mix unitl just combined to form a dough.
   
3. Roll dough into ball shaped and press lightly.
   
4. Garnish with almonds nibs and chocolate rice.
   
5. Bake at 170C for 20 mins.

Pistachio Egg white Cookies

Ingredients:

90g Egg White
150g caster sugar
100g flour
100g pistachio(toasted, chopped)
40g chocolate chip

Directions:

1. Combine egg white, caster sugar and plain flour in a mixing bowl. Beat with a wooden spoon for 5 mins.
   
2. Add chopped pistachio and chocolate chips, mix well.
   
3. Drop teaspoonful of mixture onto baking tray lined with greaseproof paper.
   
4. Bake at 160C for 20 mins.

Black Forest cookies

Ingredients:

150g self-rising flour
50g cocoa powder
100g icing sugar
100ml cooking oil
4 tbsp fresh cream
1 tbsp icing sugar(for dusting)

Directions:

1. Sift flour and iciing sugar together. Add oil and fresh cream, stir to form dough.
   
2. Divide dough into small portions and roll to form small balls.
   
3. Bake in oven at 170C for 15 mins
   
4. When cookies are cooled, dust with icing sugar.

Warm Japanese Potato Tuna Salad

Ingredients:

3 large Potatoes
1 can of tuna
Some Spring Onions/Chives
100ml Water

Seasoning:
1 tbsp Soya Sauce
1 tbsp Rice Wine
1 tbsp Mirin
1/2 tsp Sugar
1/2 tsp white vinegar*(optional)

Directions:

1. Peel potatoes and cut into bite-size chucks. Drain tuna and reserve liquid for use.
   
   
2. Add potatoes and tuna into pot. Add water and all the seasoning except vinegar and bring to boil.
   
   
3. Boil until potatoes are soften, add vinegar and give them a quick toss.
   
   
4. Sprinkle with spring onions/chives before serving.

Pecan Honey Cookies

Ingredients:

230g butter
100g caster sugar
30ml honey
160g self-rising flour
200g plain flour
50g pecans

Directions:

1. Beat butter and sugar until light and fluffy. Add honey, beat until well combined.
   
2. Fold in flours and mix well to form dough.
   
3. divide dough inot 10g each and roll into small balls.
   
4. Glaze with a beaten egg and press pecan on top of each cookie.
   
5. Bake at 170C for 25 mins.

Japanese Potato Salad

Ingredients:

3 medium boiling (firm) potatoes, well scrubbed
1 small carrot
About 10 cm / 4 inches of a seedless cucumber
1 small onion
1 egg
Salt and pepper
3/4 to 1 cup of mayonnaise

Directions:

1. Boil the potatoes in their skins until tender (you can poke a skewer through one without any resistance). Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.
   
   
2. In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.
   
   
3. When the potatoes and carrot are done, drain peel them while still hot (holding each in a kitchen towel to peel them helps). Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.
   
   
4. Peel the hard boiled egg and chop up finely.
   
   
5. When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).
   
   
6. If you are bringing this to a picnic be sure to pack it in a cooler - it will keep better, and taste better chilled than at room temperature. If you are packing it in an obento box, make sure the rice and other ingredients have cooled before tucking in the salad, or carry the salad in a separate container.

Spending Money and "Living Alone"

Today is another day at BMC due to training...

Seems like everyday is a buy and buy day..


Just bought a coffee/teapot from the road sales again.
but it can make herbal tea too. the auntie gave me some sample for the herbal tea and a sheet of paper with the herbal tea written with the effects.


Why living alone? LOL.. due to the new opening of the store Don & Grill, Bunny sistas and parents are rarely at home nowadays. I'm the only poor soul left at home on weekday. Now i get how it feels if you live alone.. Kind of lonely and you dunno wat to eat and what to do..

Milky Cookies

Ingredients:

160g butter
100g Condensed Milk
130g icing Sugar
1/2 bicarbonate soda
350g Flour

Directions:

1. Beat butter and condensed milk until combined.
   
2. Add in icing sugar and soda , beat with medium speed until batter is formed.
   
3. Fold in flour to form dough.
   
4. Roll dough into balls and press into mould.
   
5. Turn cookies out on a baking tray and bake for 170C for 15~20 mins.

Mint & Coco Cookies

Ingredients:

250g butter
180g castor sugar
2 eggs + 1 yolk
30g coca powder
350g "Pao" Flour
3g dried mint leaves
1/2 tsp coco essence

Directions:

1. Beat butter and sugar until creamy.
   
2. Add in eggs and yolk, beating until well combined
   
3. Fold in flour, coco powder, mint leaves and coco essence. Mix well.
   
4. Roll dough into small balls and bake in a 160C oven for 30 mins.
   
5. Decorate with drizzle of melted white chocolate.

Busy Busy Busy as always.

Bunny has opened up his new stall for the pass 1 week.

Business has been good so far. :)

I got a LG Viewty and a Sony Walkman K901i from my re-contract :D

but cannot use coz of the stupid camera..