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Lemon & Blueberry Cornmeal Cake Recipe

 

 

Autumn is my favorites season among the four. When falls finally came, I am so excited cause I will be seeing red and yellow and brown tress everywhere. And you know it’s baking season. My heart just wanted to bake so bad but time does not allow me to do so. But that does not stop me from it. Tired is not an excuse. So, I baked when everyone was a sleep. YUP!! Call me crazy! I should be resting. But baking and cooking is the only thing that can stop me from thinking too much. It’s one of my mental therapies.

Anyways, I decided to baked this recipe is because I wanted to try something new. Something out of my comfort zone! I never touch fruits because I’m afraid it will not come out the way I wanted. And this recipe is so easy and I just love having it over the tea. Very refreshing! With the lemony taste if you loves lemons. And texture of cornbread! It just became one of my favorite.

Ingredients:

1 stick unsalted butter, softened, plus extra for greasing

¾ cup superfine sugar

finely grated rind of 1 lemon, plus 2 tablespoons juice

3 eggs, beaten

¾ cup cornmeal

1 ¼ cups almond meal (ground almonds)

1 teaspoon baking powder

¼ cup Greek-style yogurt

¾ cup fresh or frozen blueberries

confectioners’ sugar for dusting

Method:

1)    Preheat the oven to 350F. Grease an 8-inch round baking pan.

2)    Put the butter, superfine sugar, lemon rind, and lemon juice into a large bowl and beat together until pale and fluffy. Gradually beat in the eggs, then stir in the cornmeal, almond meal, baking powder, and yogurt.

3)    Fold in 2/3 of the blueberries. Spoon the batter into the prepared pan, smooth the surface and sprinkle with the remaining blueberries

4)    Bake in the preheated oven for 40-45 mins or until just firm and deep golden around the edges. Let cook in the pan for 2o mins then carefully transfer to the wire rack. Serm warm or cold, dusted with confectioners sugar

If Only I Knew!!

I’m so glad to be back in this blogging world.  I do miss it a lot and always trying my best to bake or cook whenever I can.  For those of you that had been wondering where or what I had been doing? I’m actually just got a newborn and she’s finally 4 months old now. Yay for myself!!! Much more easier that the past few months. Having a baby does change your priority. A better one! It’s not easy but I know it will worth it. Everyday seeing her grow right in front of my eyes is really amazing. The milestones that she reached every months! Omg!! I can don’t mind doing this again but this time, I will hired a nanny for sure.

I did not get any help from anyone, not families or friends.  Because of this, I gets to see who are my true friends are. The one that you thought will come and help you out actually turned one to be the one that really disappointed you. And the one that you don’t talk to them everyday turned out to be the one that supported you all the way up to this days. I do feel mad at myself in time on how can I be so blind? A friend that had been using me all this time. No messages or asking if I’m doing fine? It’s really shitty. Not even a visit? Before I’m even pregnant, I’ll ask and invited them for everything.

I guess, having a baby is like a handicap for some people. Oh… she can’t party like before, she can’t hang out like before, she sleeps early, she’s boring and etc. But do they ever ask if I need help? Or even bring me out for a nice dinner to have a break? Or maybe a quick coffee or tea, to catch up about life? I put me a thought, how this people can be so selfish in time. When they needed friends or need help, I was there once to lead a hand. I’m really wonder if I’m living in the world of “I”? It’s really sad when all I was hoping was a friend who I can put my head on the shoulder and let me know everything will be all right.

For the past few months, I learned what I needed to learn. Someone said to me that I’m too nice that people taking advantage for me. Not allowing them to take advantage of me but I was just being nice as I know the world is so complicated.

What doesn’t kill me makes me strong!!

But I am blessed that God showed me that, there someone out there do care about me.

I don’t remember when was the last time I’m actually venting my heart out on a blog? But it does make me feel human again. If you still reading, Thank you! I bet there no one actually reading this. It had been awhile.

Recipes will be coming shortly. After I’m sorting out the photos.

 

Onion Baked Chicken Recipe

 

I’m so happy that I get to share another recipe with you all. Especially I’m on stand by for the arrival of my baby. It’s always feel good that I can make something simple and yet taste good.

Ingredients:

1 tablespoon Onion Powder

1 ½ teaspoons garlic salt

1 ½ teaspoons Italian Seasoning

½ teaspoon paprika

up to 3 ½ pounds chicken parts

1 tablespoon oil

Method:

1)   Mix all dry ingredients in a small bowl.

2)   Brush the chicken with oil.

3)   Coat chicken evenly with dry seasoning mixture.

4)   Place chicken in shallow baking pan.

5)   Bake in preheated 375F oven 45 to 50 minutes or until chicken is tender.

Rosemary Roasted Chicken Recipe

 

 

It been awhile now that I’m actually on this blog updating any new recipes that I got to tries on. Let me updates some of the high lights for my life. The main reason I did not update is not because I decided to abundant but something great came into my life and I just adjusting my life style and getting prepare for it. Hubby & I are expecting out first baby next month. The first few months of my pregnancy were horrible. Got into a severe morning sickness and I can only stay in bed waiting for it to just getting better. Life was great once everything is over with the nausea, puking & etc. So, I decided to just enjoy my pregnancy and getting prepare for my little one since I had spending too much time lying on the bed. Cooking was one part of my life that I miss doing it. I did cook but it always something simple.

But today, I decided to share one of the recipes that both hubby & I enjoyed very much. Simple and easy for me and I’m sure you will love it as well. 

 

Ingredients:

1 whole chicken (up to 3 pounds)

1 tablespoon olive oil

2 teaspoons Rosemary leaves, crushed

2 teaspoons season-all seasoned salt

½ teaspoons thyme leaves

Method:

1)   Place chicken on roasting pan. Brush with oil.

2)   Mix rosemary leaves, season-all seasoned salt and thyme leaves in a bowl. Rub evenly on the chicken.

3)   Preheated oven on 375F. Roast for 1 to 1 ½ hours or until chicken is cooked through. Serve with chicken gravy if desired.

PLACING CHICKEN ON THE ROASTING PAN

CLOSE UP

WALAH........

Stuffed Shrimp Omelets Recipe

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INGREDIENTS:

1 lb 2oz raw shrimp

1 ½ tablespoons oil

4 eggs, lightly beaten

2 tablespoons fish sauce

8 medium scallions, chopped

6 medium cilantro stems, chopped

2 medium garlic cloves, chopped

1 small red chili, seeded and chopped

2 teaspoons lime juice

2 teaspoons grated jiggery or unpacked brown sugar

3 tablespoons chopped cilantro leaves

1 small red chili, extra, chopped to garnish

Cilantro sprigs, to garnish

Sweet chili sauce, to serve

METHOD:

1)    Peel the shrimp. Gently pull out the dark vein from the back of each shrimp, starting from the head end, then chop the shrimp meat.

2)   Heat a wok over high heat, add 2 teaspoons of the oil and swirl to coat. Combine the egg with half of the fish sauce. Add 2 tablespoons of the mixture to the wok and swirl to a 6 ¼ inch round. Cook for 1 minute, then gently lift out. Repeat with the remaining egg mixture to make eight omelets.

3)   Heat the remaining oil in the wok. Add the shrimp, scallions, cilantro stem, garlic and chili. Stir-fry for 3-4 minutes, or until the shrimp are cooked. Stir in the lime juice, jiggery, cilantro leaves and the remaining fish sauce.

4)   Divide the shrimp mixture among the omelets and fold each into a small firm parcel. Cut a slit in the top and garnish with the chili and cilantro sprig. Serve with sweet chili sauce.

Pork & Cabbage Gyoza Recipe

Gyoza is one of my childhood favorites but my mom did a different shape out of it. She’s a working mom and she doesn’t need to make it pretty for us to eat.  Fast and simple equal YUM!! Dipping with my favorite sauce made my day. I’m a picky eater and I know my mom and grandma had a hard time cooking for us young ones, as we will just complain about eating the same old food.

These times around will be different. I can’t wait to go back and show them that I’m a good cook as well. I want to cook for them and let them enjoy. Hopefully, they don’t complain as what we did when we were younger.

Here’s a simple recipe to share with you guys. 

  

 

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INGREDIENTS:

Gyoza wonton wrappers

2 tablespoons water for brushing

Oil, for pan-frying

2 tablespoons Japanese rice vinegar

2 tablespoons shoyu (Japanese soy sauce)

FILLING:

1 ½ cups finely shredded napa cabbage

2 scallions, finely chopped

4 oz/115 gram fresh ground pork

½ - inch / 1 cm piece fresh ginger, finely granted

2 garlic cloves, crushed

1 tablespoon shoyu (Japanese soy sauce)

2 teaspoons mirin

pinch of white pepper

salt, to taste

   

METHOD:

1)  To make the filling, mix all the ingredients together in a bowl.

2)  Lay a gyoza wonton wrapper in the palm of your hand and place 1 heaped teaspoon of the filling in the center. Brush a little water around the edges of the wonton wrapper.

3)  Fold the wrapper sides up to meet in a ridge along the center and press the edges together. Brush the curved edges of the wrapper with a little more water and make a series of little folds along the edges.

4)  Repeat with the remaining gyoza wonton wrappers and filling. Heat a little oil in a lidded deep skillet and add as many gyoza as will fill the bottom of the skillet with just a little space in between.

5)  Cook for 2 minutes, or until browned. Add water to a depth of 1/8 inch, cover the skillet and let simmer over a low heat for 6 minutes, or until the wrappers are translucent and cooked. Remove and keep warm while you cook the remaining qyoza.

6)  Put the vinegar in a small dipping dish, stir in the shoyu, and add a splash of water.

7)  Transfer the gyoza to a serving dish and serve with the sauce for dipping.

Pan-Fried Fishcakes with Green Beans Recipe

 

Fishy! Fishy! Yes, I love FISH! One of my favorite and I can eat fish everyday without getting bored of it. Maybe because someone told me when I was a child that fish makes you younger and smarter. And I don’t have both of the above. Hmm….. Maybe I ate the wrong fishes.

Thai fishcakes are one of my favorites and I loved to order them every times I saw them on the menu. It just so delicious, that I’ve decided to make them myself. A little different but I’m happy for what I can get. You know, chef or cook don’t share their secret recipe but I do. Ha ha ha ha……….

INGREDIENTS:

1 lb white fish fillet, skinned, cleaned, and roughly chopped

1 tablespoon fish sauce

1 ½ tablespoon cornstarch

1 egg

2 oz green beans, finely sliced

5 kaffir lime leaves, finely sliced

sunflower oil for frying

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CHILI PASTE:

2 dried long red chilies, each about 5 inches long

1 lemongrass stalk (white part only), 3-inches long, finely sliced

3 garlic cloves, roughly chopped

2 shallots, roughly chopped

2 cilantro roots, cleaned and finely chopped

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METHOD:

1)     Make the chili paste. Remove the stems & slit the chilies lengthwise. Discard the seeds. Roughly chop the flesh, soak it in hot water for 2 minutes or until soft, then drain.

2)    Use a mortar & pestle to pound the chilies, lemongrass, garlic, shallots, and cilantro roots until the mixture forms a smooth paste.

3)    Use a food processor or a blender to mince the fish fillets. Add the chili paste, fish sauce, cornstarch and egg and blend briefly until smooth. Spoon the mixture into a bowl and mix with the green beans and kaffir lime leaves.

4)    Use a tablespoon or damp hands to shape the fish mixture into thin, flat cakes, 2 inches across.

5)    Heat a little sunflower oil in a nonstick skillet [add a little oil to the pan before cooking each batch] and gently fry 8-10 fishcakes at a time (depending on the size of your skillet), making sure there is a slight gap between each one. Fry for 2-3 minutes on each side or until cooked and lightly browned.

Honey & Lemon Marinated Chicken Recipe

 

I grew up loving eating fried chicken wings. That’s what my mom cooked for us to make sure we eat the whole bowl of rice. Dipping with my favorite chili sauce just make it prefect. Sometimes, we just took it for granted and complained about eating the same dish all the time until I started cooking and realized; it’s never an easy job because everyday you just have to keep on thinking what to cook and of course to make everyone happy. Of course, I don’t have kids to deal with yet and taking the full advantage to eat whatever we feels like. Hubby not a picky eater but does not mean we can always have a college food all the time. A good fulfilling meal is a must when you’re working hard at work.

Today, I’m going to share with you my most popular or favorite dish from my home. Honey & Lemon chicken which I found this recipe 6 years ago and still cooking it every time I made “Nasi Lemak” for dinner. I remember the reason why I made this chicken back then was because I have no idea how to make curry. You can laugh at me. Trust me…. 6-7 years ago, I don’t even know how to cook but you’re learn when want to save some mullah especially in America, everything need to be tax plus tip for the server. Saving some cash does make a lot of different when you try to reach your dream. Okay…. Back on track. I was giving this chicken a try and figure if it taste good with the “sambal” & coconut rice. To my and hubby surprised, it did taste delicious to our liking and from that day onward, this chicken recipe have been following us every times we’re having nasi lemak. Trust me, I do crave for this chicken.

INGREDIENTS:

4 – 5 bone-in chicken tights

Juice & Zest of 1 large lemon

3 tablespoons honey

2 teaspoons finely chopped garlic

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

½ cup plus 2 tablespoons extra virgin olive oil

salt & ground pepper

 

Lemon Zest

METHOD:

1)     Preheat the over to 400F.

2)    In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and ½ cup of the olive oil.

3)    Place the chicken tights in a glass dish that holds them snugly in a single layer and add the marinade. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator. (turn chicken occasionally)

4)    Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low heat. Pat the chicken dry, and season with salt & pepper and place, skin side down, in the skillet.

5)    Cook until the skin is browned and crisp. About 5 minutes.

6)    Transfer the chicken, skin side up, to the prepared baking sheet.

7)    Bake about 20 minutes or until cooked through.