Posts Tagged ‘recipes’

Moist Banana Chocolate Chip Muffins Recipe.

March 1, 2008

I needed to bake some banana muffins as I’ve got a bunch of over-riped bananas in the kitchen. Then I came across Genevieve‘s recipe and decided to try to out. I made some tiny changes. Thank you Genevieve. 🙂

Moist Banana Chocolate Chip Muffins (Serves 12)

Ingredients

1 1/2 cups unbleached all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
1 1/4 cups mashed ripe bananas (about 3 large)
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
2 small eggs
1/2 cup chocolate chips
1/2 tsp vanilla essence

Directions

1. Preheat oven to 350°F. Grease 12 muffin cups or line with muffin papers.
2. Sift first 4 ingredients into a large bowl.
3. Combine bananas, sugar, butter, milk, eggs and vanilla essence in a medium bowl.
4. Mix into dry ingredients until just combined. Do not over-mix!
5. Fold in chocolate chips.
6. Divide batter among prepared muffin cups, fill it till 3/4 full.
7. Bake until muffins are golden brown and tester inserted into center comes out clean, for about 25 minutes. (10 to 15 minutes for miniature muffins)
8. Cool muffins in tray for 5 minutes before transferring muffins to cooling rack to cool completely. Enjoy. 🙂

Baking really takes the stress out of school work. Sometimes you got to just step back and leave your work aside for a little while and do something you love. For me, its baking.

And of course it’s much more worth the while when I see good friends enjoying this muffin treat. 😀 Here’s Lishan and her muffin, while we were at a field trip on Friday.

I am looking forward to baking with my Starbucks toffee nut latte. 🙂

Fruit Muffin Crumble Topping Recipe.

February 21, 2008

As promised in my previous post, here is the recipe I use for all my fruit muffins. It really brings so much more flavour and texture to the muffins. It is for anyone with a super-sweet tooth.

Fruit Muffin Crumble Topping Recipe (For 12 muffins)

Ingredients
3 tbsp of unsalted butter, at room temperature
1/8 teaspoon ground cinnamon
1/4 cup packed brown sugar (I prefer slightly course brown sugar)
1/4 cup all-purpose flour

Directions
1. In a bowl, mix all the ingredients together and mix it with your finger tips (as it is the coolest part of your hands and it will prevent the butter from melting too quickly). Mix till a crumble consistency is achieved.
2. Sprinkle over un-baked muffin, before placing muffins into the oven.
3. Enjoy a delicious muffin(s) with tea!

I also mentioned that I had my fair share of problems while baking muffins. My muffins would sometimes turn out like rocks and have large holes in them. I did the following to solve this.

  • I added less egg.
  • I added less liquids.
  • I avoid over-mixing my muffins by mixing the wet & dry ingredients with my hands, instead of a wooden spoon or electric mixer.

However, somehow my banana muffins always don’t turn out as well as I would like them to. They aren’t that moist. Any tips?

What If You Only Had These 12 Ingredients In Your Kitchen?

February 19, 2008

My previous helper did not cook at home and hence my kitchen always had too little ingredients for me to whip up any dish. However I always managed to get creative, sometimes with the help of additional items (a quick visit to my Shop & Save supermarket, a five minute walk away).

What would you cook if you only had these 12 ingredients in your kitchen? (Assuming in any reasonable amount)
1. Apples
2. Butter
3. Chicken Meat (Any part)
4. Chicken Eggs
5. Garlic
6. Fresh Mushrooms
7. Chocolate
8. Rice
9. Flour (Any type)
10. Herbs & Spices
11. Pasta (Any type)
12. Sugar

I would cook these two dishes:
1. Herbed Mushroom & Chicken Pasta
2. Apple Crumble

1. Herbed Mushroom & Chicken Pasta

Ingredients
Butter, Garlic, Mushrooms, Chicken, Herbs & Spices and Pasta

Directions
1. Marinate the chicken (cut into small pieces) with Herbs & Spices for an hour in the fridge before cooking.
2. Boil pasta till al dente with some salt – I’m assuming there’s always salt in the kitchen! 😉
3. Mince garlic and cook in butter till lightly browned.
4. Add in chicken and fry over low heat.
5. Add in sliced mushrooms and continue to mix till it softens.
6. Add more Herbs & Spices/Salt to taste.
7. Mix in the cooked pasta and serve.

2. Apple Crumble

Ingredients
Apples, Butter, Flour and Sugar

Directions
1. Pre-heat oven to 180 °C.
2. Slice and core the apples.
3. Rub flour, sugar and cubed butter together till it resembles breadcrumbs.
4. Place apples into a bowl and sprinkle over some sugar and incorporate it lightly with your hands.
5. Butter a baking dish and place apples in first, followed by the “breadcrumb-looking” crumble.
6. Bake in oven for 40 to 50 minutes until you see the apple browning and the crumble looking gorgeously golden brown.

I didn’t use any eggs or rice. As for the chocolate, I would probably eat it on its own at a later time. 🙂

What would you cook if you only had these 12 ingredients in your kitchen?

50 Haute Cuisine Instant Noodles Recipes.

February 16, 2008

My mum just directed me to this The Straits Times’ foodies club, on 50 different ways to cook instant noodles. It allows us to print all 50 recipes with photos, for reference in the kitchen.

My 3 personal favourites are
1. Teochew crispy noodle pancake (#5)

2. Braised noodles with shredded pork and preserved vegetables (#8)

3. Teriyaki pork belly Indo Mie Mi Goreng (#37)

This looks really delicious and creative. 😛

Extremely Rich & Moist Chocolate Cake Recipe.

February 8, 2008

Warning: This recipe is not for any chocolate lover, it is only for those who would die without the existence of chocolate and its goodness.

This is one of my favourite chocolate recipes, I hope you will enjoy it as much as I do. Here is the recipe for this luscious cake. I will be posting the icing recipe and display the finished cake, so do look out for it.

Extremely Rich & Moist Chocolate Cake (Serves 6)

Ingredients
1/2 cup unsalted butter
1 cup white sugar (You may reduce this if you prefer it not to be too sweet)
2 small eggs
3/4 tsp vanilla extract
3/4 cup milk
1 & 1/4 cup all-purpose flour
3 tbsp unsweetened cocoa powder
3/4 tsp baking soda
A pinch of salt

Directions
1. Preheat oven at 175°C, grease and flour 2 cake tins with cocoa powder.
2. Sift flour, cocoa, baking soda and salt into one bowl.
3. Cream butter and sugar with electronic mixer, until light and fluffy. Beat eggs in very slowly, one by one. Stir in vanilla extract.
4. Combine in flour mixture alternatively with milk, mixing until incorporated. Pour into the 2 cake tins.
5. Bake for 20 to 25 minutes, or when a skewer comes out clean when poked into the middle of the cake.
6. Allow the cake to cool in the cake tin for 10 minutes before removing it to cool completely on a cooling rack.

Please note that the oven temperature and baking timing varies across ovens. Results for this cake will depend on the relationship you have with your oven. Here are some photos to guide you along.

The cake mixture waiting to be placed into my oven.

One layer of the cake cooling off on the cooling rack.

The 2 layers waiting to be iced.

Watch out for the rest of this post, for the icing recipe and finished cake.

Baking and food in Singapore.

January 31, 2008

Hello to the Blogosphere of people who love food and/or baking! I am very interested in getting to know all of you.

The purpose of this Blog is to show you what it is like for a 24 year old food and baking enthusiast living in Singapore. I would love to share my recipes and introduce to you all the delicious food that is available here!

Trust me when I say that Singaporeans love to eat, it’s in our blood. We claim to be the food capital of Asia. The following video is Singapore from the eyes of Mike Yamashita, who is an award winning photographer for National Geographic Magazine.