Salt & Pepper Tofu Triangles

This is an incredibly simple recipe for tofu that has turned into one of our favorites!  It's peppery with a smidge of sweetness from maple syrup.  Doesn't sound like much, but trust me when I say it's delicious!  The edges get all crispy and yummy and it's just an all around solid, reliable recipe.  Nice how such easy recipes with minimal ingredients often turn out really well.  I've made this 5 or 6 times since I stumbled upon the recipe about a year ago at Healthy Happy Life.  I always serve it with some type of salad and sometimes steamed rice or noodles.

Quick Note:  I don't bother drying my tofu with paper towels or pressing out the excess water or anything, I just dump out the water in the refrigerated package.  It's always turned out just fine!

 Salt & Pepper Tofu Triangles
 
14 oz package extra firm tofu, drained
2 Tbsp vegetable oil
pepper to taste (use more than you normally would!)
salt to taste
1 Tbsp maple syrup

Cut tofu into thick slices, then cut them into triangles.  Heat oil in a large nonstick skillet over medium-high.  Add tofu and sprinkle generously with pepper, then salt.  Let tofu cook without moving them until they begin to turn a little golden on the bottom, which will take about 3 minutes.  Drizzle the maple syrup into the pan and move the tofu around with tongs so the syrup gets evenly distributed.  When bottom of tofu is golden, flip the slices and cook until they turn a deep golden color. 

Yield: 2-3 servings

Bacon Egg Muffin Melts

I made this recipe once about 4 years ago, then not again until just recently when I happened to have leftover hard boiled eggs, bacon, and English muffins that needed to be used.  They're way too good to only make when I happen to have the correct leftovers!  My husband loved them and said they're like Egg McMuffins from McDonald's, only much better. 
 

This recipe is from the Pioneer Woman blog, I changed it a tiny bit.  She says the mixture can be made ahead of time and even spread on the muffins the night before and then refrigerated.  I'll have to give this a try sometime when we have overnight guests.

 

 

Bacon Egg Muffin Melts

 
4 hard boiled eggs, peeled and diced

4 slices bacon, cooked and crumbled

2/3 C shredded cheddar

1/3 C mayo

1/2 T dijon mustard

1 t Worcestershire sauce

1/4 tsp garlic powder

4 English muffins, cut in half
 

Preheat oven to 350 and line a baking sheet with foil or parchment paper.  Stir together everything except muffins.  Spread filling evenly over each muffin half.  Arrange on baking sheet and bake muffins for 10 minutes.  Turn on broiler and broil until the topping is lightly browned, about 3 minutes.  Keep a close eye on the muffins during this time because they can burn very quickly!  Serve muffins immediately.
 

Yield: 4 servings

Melt in mouth Pork floss seaweed German cookies - by Cheryl Lai

Have u tried savoury German cookies before? It's just as delicious & I'm adding this new creation to my CNY bakes! http://bakingtaitai.blogspot.sg/…/melt-in-mouth-pork-floss-

Orange Muffins

These muffins from Taste of Home knocked our socks off!  A lot of supposedly orange flavored baked goods barely taste like orange, but not these.  Tender, buttery, lots of orange flavor... Yum!  These are so sweet and tasty that I'm not entirely sure they aren't cupcakes without frosting.  They also stay good for several days, we enjoyed the last of the batch a good 5 or 6 days later and they were still really good.  I'm going to experiment with substituting half of the butter with half a cup of applesauce (so 1/2 C butter and 1/2 C applesauce) just so they're a little less heart attack-y, but definitely no complaints in the flavor department as the recipe is written.
 

 
Orange Muffins

1 C butter, softened

1 C sugar

4 eggs, separated

1 T orange zest

2 t baking powder

1 t salt

1/2 C orange juice

2 t orange extract

1 t vanilla extract

2 C flour
 

Preheat oven to 375 and either line a muffin tin with muffin papers or grease the muffin tin.  You will need about 18 prepared muffin cups, but you may want to start with only greasing/lining 15 because there's some variation in the capacity of muffin tins.

 

Cream together butter and sugar, then beat in egg yolks.  Stir in orange zest, baking powder, and salt.  In a measuring cup, stir together orange juice and extracts. 

Alternate stirring the orange juice mixture and flour into the creamed butter mixture, just until everything is incorporated.  Don't over mix!
 

Beat egg whites until stiff peaks form, then gently fold them into the muffin batter by hand, just until no white streaks remain. 
 

Divide batter among prepared muffin cups.  You want each cup to be about 2/3 full so they don't overflow.
 

Bake until they turn golden on top and a toothpick inserted into the center comes out clean, about 18-20 minutes.

Yield: About 18 muffins

Semperit cookies - by Shereen Kang

recipe for the
Semperit cookies
A
125 g softened butter
70 g icing sugar
B
170 g plain flour
20g custard powder
60 g corn flour
To b sieved tog

1 egg yolk
1 tsp vanilla essence
Cherries for decoration
Method
Beat butter n sugar till fluffy
Add in egg yolk n v. Essence
Add in sieved flours
Press cookies on the Semperit cookie press
Bake at 180C for 20 mins

PB&J Pound Cake | Cakewich | Homemade

recipe adapted & altered from the CAKEWICH Cake Pan box | all images are PLSR

Ingredients:

for the cake:

2 cups all purpose flour

1 1/2 tsp baking powder

1/3 tsp salt

3/4 cup unsalted butter, softened

1 1/2 cups sugar

2 tsp vanila extract

6 large egg whites

3/4 cup milk

for the filling:

heaping 1/2 cup creamy peanut butter

1/2 cup fruit jelly

Supplies:

CAKEWICH cake mold

serrated bread knife

large mixing bowl

whisk

measuring cup

baking spray

Step 1:

Set rack at the middle level and preheat oven to 315°F.

Step 2:

Grease the inner bottom surface of your CAKEWICH cake pan.

Step 3:

Combine all cake ingredients in mixing bowl & whisk together until smooth.

Step 4:

Pour into Cakewich pan & bake for 60-70 minutes, until a toothpick inserted in the center emerges clean.

Step 5:

Place in freezer for 20 minutes until cake is completely cooled.

Step 6:

Remove from freezer & slice off top of cake.

Step 7:

With the serrated bread knife, slice through the center horizontally.

Step 8:

Spread the peanut butter & jelly onto on layer of cake. Place the second layer on top of covered cake.

Step 9:

Enjoy!

Raisin cream cheese bun - by Doris Mok

 Bun recipe:
A. 280g warm milk, 
80g sugar, 
10g yeast - place warm milk in a mixing bowl, add sugar and yeast. ..mixed and rest for 15 min..
 
B. 1egg, 
400g bread flour, 
100g cake flour, 
8g salt - add egg to the milk mixture followed by flour and salt. . Mix till soft dough
 
C. 80g butter and 
60g Raisin - add butter to the soft dough till it is well mixed..add in the Raisin. .use mixer to continue to knead.. Thereafter, I continue with hand knead till window pane state. .

1st proof 1 hr.. till double the size..deflate and divide the dough to 2 portions.. 

Rest for 15 mins and divide to 16 portions.. prepare 2 two baking tray and paper.. 

Take a portion of the dough and wrap the cream cheese filling. Place on baking tray, cover with another pc of baking paper and seat a tray on top of the dough..proof for 15 to 20mins and bake with the tray on top...

Cream cheese filling - 1 block of cheese in room temp, 125g condense milk -; use mixer to cream both ingredients till smooth... Place in the fridge till needed...

Kuih kapit - by Vonne VI

Kuih kapit
Ingredients :
1 cup plain flour
1 pack rice flour
18 egg
sugar ( ratio 1 : 1 with egg )
6 - 7 pure santan ( coconut milk )

~This recipe is base on my prefer taste ...you may +/- the ingredients as your own prefer taste
Directions :
Combine all ingredients into a big mixing bowl and stir well. Sieve 2 time or until no lump.
**For the santan no exactly answer on this
Cause we need to mixed it with the flour untill it form a creamy batter ( something like yogurt or pancake batter)~
Normally we use around 6-7 coconut milk .**

BBQ Bacon Cheeseburger Meatloaf

This is definitely one of the best meatloaf recipes I've ever made, or eaten!  My husband liked it a lot, too, but what's not to like?  We weren't even tired of it on day 4 of leftovers.  This recipe comes from the blog Buns in my Oven, and as usual, I made a few changes.  I'd like to note that using both the cheese and the bacon isn't strictly necessary.  It's certainly good this way (and how I did it!), but I think it would be good too with one or the other of you're reluctant to dump both cheese and bacon into meatloaf.
 

Quick Note:  I used lean ground beef, I believe 93% lean.  Probably because of this, none of that gross looking meatloaf sludge formed around the bottom of my meatloaf!  Something to consider if you usually use beef with a higher fat content.
 

 And we're back to ugly photos...
 

BBQ Bacon Cheeseburger Meatloaf

1 1/2 lb lean ground beef

2 C Panko bread crumbs

6 oz diced cheddar cheese (by weight, not volume)

1/2 C mayo

1 egg

2 Tbsp dried minced onion

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

1 C BBQ sauce

1/2 C yellow mustard

4 slices bacon, cooked and crumbled
 

Preheat oven to 350 and line a 9 by 11 baking dish (or similar sized) with greased foil.  In a large bowl, stir together everything except beef, BBQ sauce, mustard, and bacon.  In a separate bowl, stir together BBQ sauce and mustard.  Add half of it to the bowl with the other ingredients.  Crumble the ground beef over top and stir together just until everything is incorporated.

Place meatloaf mixture in prepared pan and form into a loaf, about 2 inches tall and 8 by 10 inches wide.  Spread the other half of the BBQ sauce/mustard mixture over meatloaf and sprinkle with crumbled bacon.  Bake until internal temperature reaches 160 degrees, about 45 minutes.
 

Yield:  About 8 servings

A Sweet Escape | Table 52 | Chicago, Illinois

I always read Yelp reviews before eating at a restaurant. This helps to prepare on what to order & what others have to say about the dishes. As my dad would say, I'm "pregaming" the dinner on Yelp!

Goat Cheese Biscuit

After living in a city for about 6 months now, it's always nice to find a spot where you feel as though you can escape the city's chaos (and frigid winter temperatures we might add). Table 52 is exactly that as both its menu & atmosphere take on the feel of southern states. The mac & cheese is a must at this cozy, yet sophisticated restaurant. 

Chicken & Dumpling Soup

Deviled Eggs

Three-Cheese Mac

Buttermilk Fried Chicken 

Shop This Look: Coat | Top | Skirt | Socks | Flats

Prawn toast - by Vonne VI

For teatime..


Prawn toast
Ingredients
6 slice Bread
About 300 grams Prawns
1Tbs corn flour
Sugar
1/2tsp of salt ( can be + or - depend on your own prefer)
Pepper
Few drop Sesame oil
Sesame seed

Direction
1)Put the bread in fridge for 2 hours or above( this is for easy apply mixture and cut to nicely shape later )
2)Clean the prawns (remove all the dirt and shells) put abit of sugar and marinated for 5 mins
3)Put the prawn, salt, pepper, cornflour and sesame oil in a food processor and blend untill minced and sticky( u may add abit of cornflour if the mixture not well combine)
4) Take out the bread and cut it to shape u prefer
5)Apply the prawn mixture on ur slice of bread and put abit of sesame seed on top of it..
6)Heat up ur pan with oil, in medium heat fry it to golden brown (first,put the prawn mixture side in bottom then only slightly turn the bread when it become nicely brown on the prawn mixture side this is to prevent the bread burn easily and give the prawn mixture to well cook)
**If you dont like prawn meat ...you may change the prawn meat to other meat such as salmon fish**
Done

Ingredients
6 slice Bread
About 300 grams Prawns
1Tbs corn flour
Sugar
1/2tsp of salt ( can be + or - depend on your own prefer)
Pepper
Few drop Sesame oil
Sesame seed

Direction
1)Put the bread in fridge for 2 hours or above( this is for easy apply mixture and cut to nicely shape later )
2)Clean the prawns (remove all the dirt and shells) put abit of sugar and marinated for 5 mins
3)Put the prawn, salt, pepper, cornflour and sesame oil in a food processor and blend untill minced and sticky( u may add abit of cornflour if the mixture not well combine)
4) Take out the bread and cut it to shape u prefer
5)Apply the prawn mixture on ur slice of bread and put abit of sesame seed on top of it..
6)Heat up ur pan with oil, in medium heat fry it to golden brown (first,put the prawn mixture side in bottom then only slightly turn the bread when it become nicely brown on the prawn mixture side this is to prevent the bread burn easily and give the prawn mixture to well cook)
**If you dont like prawn meat ...you may change the prawn meat to other meat such as salmon fish**
Done

Fatty Sheep German Cookies - by Abigail Ngan

Melt-in-mouth German Cookies. Happy Chinese New Year in advance! Welcoming the year of the Goat
For those who are interested, here's the recipe
Recipe credit: http://smallsmallbaker

125g butter
40g icing sugar (sifted)
125g potato starch
80g superfine flour (I used plain flour, sifted)
chocolate chips (for the ears)
black sesame (for the eyes)
Method:
1. Beat butter and sugar till fluffy and light in color.
2. Sift in potato starch and flour, mix to form a soft dough.
3. Then shape it.
4. Bake at 160C for 25-30 min.. (you may need to adjust the timing n temperature according to your own oven)
Tips:
1) Bake on the upper rack of the oven,need not bake till cookies turn brown.
2) Chill the dough for a while, say 30-45 min to make sure the dough is not too soft/sticky n its easier for shaping.
3) Shaping dough to fatty sheep: Body: Weigh the dough at 12g, black sesame for the eyes, choc chips for the ears and roll 2 small dough and put them on the head and gently press it in the center using a toothpick. Yield 35 sheep
Enjoy baking!

Yeast Waffles

I came upon this recipe on the Ben & Birdy blog a couple of weeks ago, and was so intrigued that I made the batter that night so we could have waffles the next morning.  They were so good that we had waffles again this morning, too!
 

This is a very old recipe and was first published in the Fannie Farmer Cookbook in 1896.  This is an amazing cook book (read more about it here), and I've actually owned it since I was a teenager, but hadn't made these waffles until now!  What makes this recipe unique is that the batter has yeast in it.  You mix most of the ingredients up the night before (very quick and simple), cover it, let it sit out all night, then just stir in a couple more ingredients in the morning and get waffling.  What's even better is that you can keep the batter in the fridge for several days.  I haven't tried this yet and have cooked all of the batter each time (the leftovers are great heated in the toaster), but definitely will at some point.  These will probably become a Christmas morning tradition because the prep time in the morning is so minimal, and the waffles themselves are amazing!
 

I had what I considered to be the best waffle recipe before, but plan to only make raised waffles from now on unless we're suddenly facing a waffle craving and don't have time to let the batter rise.  The other waffle recipe is very good, but this one undoubtedly blows it out of the water.  It's even dethroned pancakes as my favorite breakfast food.  These waffles have a thin, crisp crust that softens very quickly.  My husband prefers his waffles very anemic and floppy, but likes the delicate crust on these.  Inside, they are very light, airy, and soft, not unlike the inside of a really fluffy, fresh from the oven roll.  The smell while they cook is incredible if you're a fan of yeast breads, and the waffles themselves have a bit of a yeast flavor.  The waffles actually remind us a tiny bit of french toast.  If you're at all fond of waffles and have a waffle iron, you really should try this recipe once!
 

This recipe is very slightly changed from the original, in that 1/4 C butter is used instead of 1/2 C.  That's how it's written on the Ben & Birdy blog, and we have absolutely no complaints about it this way.  I'll probably try the full amount of butter at some point, just because.  Also, when I made the waffles this time, I waited to add the salt with the eggs and baking soda because salt kills yeast.  There was no noticeable difference in the outcome, so I didn't change the recipe.
 

Quick Note:  I used a regular waffle iron for this, not a Belgian waffle iron.  No promises on how the recipe turns out with a Belgian iron!  Also, because the waffles lose their crisp exterior very quickly, I suggest putting the waffle iron right on the breakfast table and serving the waffles as they come out of the iron.  You can also add a little (1/2-1 tsp) cinnamon to the batter if you want something extra special.

 

 It's a miracle, I managed to take a non-disgusting photo!  Thanks, natural light!
 

Yeast Waffles

1/2 C warm water

1 packet yeast

2 C warm milk

1/4 C butter, melted

2 C flour

1 t sugar

3/4 t salt
 

later:

2 eggs

1/4 t baking soda
 

In a very large bowl (must be large so the batter doesn't overflow as it rises!), dissolve the yeast in the warm water.  Stir in the warm milk and melted butter, making sure they aren't hot enough to kill the yeast.  Add the flour, sugar, and salt, and whisk until well combined.  Cover the bowl with plastic wrap and let sit at room temperature over night.

In the morning, preheat your waffle iron.  Whisk the eggs and baking soda into batter, until smooth.  Grease waffle iron and pour on batter.  The amount will entirely depend on your waffle iron, best to start out with just a little batter so it doesn't overflow!  Close waffle iron and cook until waffle is golden.  Repeat with remaining batter.
 

Yield: About 6 full size waffles (so 24 small ones when torn apart), or enough to feed about 4 people.

Pandan chiffon cake - by Joice Yu

Soft and moist chiffon, so nice texture, got so many compliments. Bare hand to unmould the cake, best result.
Pandan chiffon cake
Recipe credit: butter flour and me
Link: http://xucaca-life.blogspot.com/…/ltu-pandan-6-pandan-chiff…

Mould: 8 inch tube chiffon mould
Ingredients：
5 egg yolks
Castor Sugar 20g
Pinch of salt
Corn oil 40g
Coconut milk 75g
Pandan juice 55g
Cake flour 120g
6 Egg white
1/2 tsp lemon juice
Castor Sugar 80g
Steps:
1） Put egg yolks, salt and sugar into a bowl and combine well. Then pour in oil, mix well, then coconut milk and pandan juice, combine well.
2）Sieve in flour (2 times) and combine well.
3）Beat the egg white in low speed till frothy then add in lemon juice. Use medium speed to continue and beat, then add in sugar gradually, and turn to medium high speed, beat until it form soft peak.
4）Gently combine batter and meringue in three times.
5）Pour the batter into the chiffon tin, gently bang the mould on table to release air.
6）Bake the cake in a preheated oven 165c, and bake for about 44 minutes or until cook.
7）Take the cake out when it's done, invert it and unmould it when it's cool.
Unmould video link:
1. http://youtu.be/TxTKF8UQ6SA
2. http://youtu.be/szDJe3D_fHI
Tips:
1. If you got experience on folding the meringue and batter, you can beat the egg whites to soft peak, it's easier to combine and less likely to crack.
2. If you want the cake stay in green colour instead of brown, don't over cook the cake.
3. Actually my cake was abit brown too, but I unmould bare hand, so all the brown part was stick on the mould, give best result.

Cornflake cookies - by Elva Sim Mooi Cheng Yesterday

recipes credit to Serena Ng

INGREDIENTS
70g honey
60g sugar
150g almond slices(bake for 5 mins)
90g unsalted butter
200g cornflakes (plain)

DIRECTIONS
In a saucepan, melt butter, sugar, honey over gentle heat, until the mixture is frothy.
Add almond and cornflakes into the honey butter mixture and stir to coat the cornflakes evenly.
Spoon cornflakes into individual mini baking cases or paper cups. Bake at preheated oven of 160°C for 8 - 10 minutes, or until the cornflakes turn a darker shade of golden. Once cooled, store them in an airtight container.
*Control the fame up to your oven temperature, don't over bake.
Happy baking:)

Home make bak kwa 肉干 - By Fiona Lau

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q 
Recipe credit to Hii Chai Fung
Homemade bak kwa (肉干)
Modified Ingredients by Fiona Lau
1 kg fresh minced pork
3 Tablespoons oyster sauce
4 Tablespoons soy sauce
1½ tbsp dark soy sauce
3 tbsp fish sauce   
raw sugar -180gm
Hua Diao wine -2 tablespoons
1 tsp red yeast powder - for coloring (can omit )
½ tbsp White or Black Pepper 
1/2 tbs five spice powder
2 - 3 tbs maltose / honey ( for glazing )

Directions:
1. Combine all ingredients above in a bowl and mix them evenly well combine. 

2. Set covered with the lids, and let sit in the fridge for at least 8 hours or overnight will be good

3. baking pan line with  Non Stick Cooking Liner, add the marinade pork covered with pieces plastic   film roll a thin layer with what you need or you can adjust your own technique .

4. Place marinade pork minced on baking sheet. Set oven at 200°C temperature, bake 25min each side, Pour away the excess water which will look like the one shown in the picture.,

 after brown, and tender and glaze with maltose / honey roast again  for another 15 minutes each side.

5. Pork Jerky is done ! Set aside to cool, shape using scissor, into slices and serve. You can also Sprinkle some white sesame make it taste and looks better!

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q
This is very presentable home-made rougan  肉干 for gifts to your love ones!

Enjoy and Happy baking with me Fiona Lau! Have a wonderful day! 2015

storage in the fridge can keep up to 14 days or more, and you can store it in the freezer can keep up to few months. Re-heat again, before serving..!

When you take out the pork jerky out from the fridge just re-heating in microwave for 30 seconds. For Freezer you can re-heating for about 1 to 2 minutes time.... Tadaaa

 Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Ombre in Every Way | Celebritized x PLSR | Chicago, IL

We're back for round 2 with Celebritized in Chicago! This time around we skipped the Krispies (although that didn't stop us from making some on the side & eating them!) and went with an ombre cake to match Shanna's amazing sweater. We hope you're enjoying these posts as much as we enjoy creating them! Stay tuned for more #PLSRxCelebritizedChicago!

 

shop this look: sweater | boots | cake stand

Chinese Yam Cake - By Audrey Tan

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q 
Here's the recipe
Rice flour 3 rice bowls
Water. 6 rice bowls
Tapioca flour 1.1/4 tbsp
Mushrooms 100g (soaked overnite, keep the liquid, diced)
Yam 1 (Thailand variety, chop)
Minced pork. 200g
5-spice powder 1 tsp
Dried shrimps. 50 - 70g (soaked, finely chopped)
Minced garlic. 7 gloves
Shallots. 10 - 15 cloves (fry n set aside)
Pepper. 1/2 tbsp
Salt. 1/2 tbsp
Sugar. 1 tbsp
Sesame oil. 1 tbsp
Fresh chillies, spring onions n fried shallots (garnish)
Method:
A) mix water n flours together ( leave for at least 2 hours)
B) fry chopped yam for 10 mins, set aside.
C) fry garlic and dried shrimps until fragrant
D) add in diced mushrooms and pork, fry for 3 mins.
E) add yam
F) flavor with 5-spice powder
G) stir in 3 tbsp of mushroom liquid, stir constantly
H) add in flour
I) add in salt, pepper, sugar, sesame oil n 2 tbs of fried shallots. ( do own taste test)
J) cook till mixture thickens
K) grease pan before pouring mixture in.
L) steam on high for 60 mins.
M) lower heat and steam for further 15 mins
N) garnish with chillies, spring onions n shallots.
enjoy! 

 Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q