Thursday, November 19, 2015

Savoury Cheese Scones

Saw this on My Kitchen's Snippets, I knew that I had to make them....savoury scones mmmmm it is good...light soft and fluffy ...taste really good.  Piggy Jo and myself really loves it.  Lots of fun together just making these delectable scones.  Life is hard and eat hard :) A must try scones.  Cheese packed with bits of chilli and spring onions in it.  A great combination of flavor !

easy to make and end result is satisfying

Jo loves making them...I helped and guided her along :)

just look at the grated cheese topping

The scones turned out great. The salty tang of cheddar went well with the fragrant herby aroma lacing every bite. Thanks Gertrude from such a great savoury scones.  Love it!

Savoury Cheese Scones - adapted from My Kitchen's Snippets

Ingredients :

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup grated cheddar cheese
5 tbsp cold butter
1 red chili - finely chopped
2 tbsp of freshly chopped herbs (chives, rosemary,thyme or parsley)
1/3 cup milk
2 eggs
1 egg - beaten for brushing
Some sesame seeds or parmesan cheese - garnish

1. Preheat oven to 375 degrees F. Combine flour, baking powder and salt in a large bowl. Stir in cheese and mix well.
2. Rub cold butter into flour mixture until it resemble coarse breadcrumbs. Add in chili and herbs. Beat 2 eggs with milk and add to flour mixture to form dough. Dough should be wet but not too sticky.
3. Turn dough out onto lightly floured surface; knead just until dough comes together. Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet.
4. Whisk the 1 egg in small bowl and brush over scones. Sprinkle with sesame seeds or parmesan cheese.
5. Bake scones until golden brown. Cool scones on sheet for 5 minutes. Transfer to basket. Serve warm.


Shopback And Cashback

Shopping online makes life so much easier. My partner-in-crime ( my daughter Jo ) first introduced me to do shopping online. So much so that I have become an online addict shopper. Groupon, Zalora, Lazada and Expedia are which are  e-commerce platforms giving consumer the best deals. They have this shopback and cashback campaign going on. Save money on your online shopping with ShopBack - that is when you spend online through ShopBack, you will receive a portion of your purchase back as cash!.  Great deal for all....I really have to share with you guys so that you too can save your wallet for the coming festive season.

As Christmas is just a month away...and since I still have a list of gifts to get for my kids and my best friends , I can enjoy the best deals with Ensogo coupons and this will definitely help me save my wallet :) The instructions on how to use ShopBack are easy to understand. I just need to click on the store that I wanted, eg Groupon. I need to shop as usual and once payment is made, I will get cash back inmy ShopBack account within 48 hours . I can cash out from ShopBack when the amount reached't that a great deal ! So, Get the best online shopping deals with

just have to sign up and you are on the way to shopback and get your cashback :)

a list of popular online store to choose from

easy to understand step by step instructions :)

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Sunday, November 15, 2015

Soft And Fluffy Sausage Roll - Water Roux method

I came and raided my daughter and son-in-law 's kitchen.  I have a sudden craving to bake some rolls for my daughter and son-in-law and this is the best that I could do.  It is easy and the rolls turned out soft and fluffy without a bread machine and without a cake mixer.  Hand knead lightly...thats all...simple and the end result...beautiful aromatic soft and fluffy...yum yum.  My JO and I had them for high tea...the smell of freshly baked rolls filled the house and our tummy just cant keep rumbling. We walloped two each and kept the rest for my son-in-law. The first thing my son-in-law said was    " it is good..really good "  hahaha so rewarding, so relaxing and so fun !

waiting to be baked..I discovered I have not lost touch to
bread making at all...not rusty :)

beautifully braided and golden brown

love the soft and fluffy texture :)

I love what I have baked ...the aroma of freshly baked rolls
filled the house and lingers till late in the afternoon

Soft & Fluffy Sausage Buns - Water  Roux Method
( dough using water roux method adapted from Grace of Kitchen Corner )


195g bread flour

90g plain flour  
12g milk powder 
30g caster sugar 
6g salt 
6g yeast 
60g beaten eggs 
65g water 
75g water roux  
45g unsalted butter 
9 sausages

egg yolk - beaten for egg wash

Recipe for the water dough "water roux":


Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. Texture is like baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.


1. Put all the rolls ingredients into mixing bowl and knead into a soft dough. Continue kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.

2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.

3. Flatten each dough with your hand and roll it out in longish shape.  Use a sharp knife , cut a few strips diagonally for braiding . Do not cut to the center. Place the sausage in the center and start braiding.  Place rolls on a greased baking tray and let the dough proof for 40 minutes.

4. Egg wash the braided rolls and bake at 180C for 20 minutes.

Enjoy !

Wednesday, November 11, 2015

Nori Seaweed Muffins

I have some nori sheets left in the fridge and I know that I won’t be making sushi any time soon and these are the remnants from making the seaweed rolls last month. So not wanting to store them too long in the fridge, I decided to use them for making Nori Seaweed Muffins.

After reading this recipe from Angie’s blog - Angie’s Recipes…my online recipe book :p , I was wowed by her Nori Seaweed Muffins and I told myself that I must try it out. I have used nori in sushi, in soup, in tofu , in fish paste rolls and in biscuits but in muffins!...this is the first :) a fusion muffin ! :))It turned out really good…the fragrance of nori seaweed makes the muffins delectable . Thumbs up for this muffin....something different and good for kids too.. lots of goodness in it.
Angie, thanks for sharing this delectable fusion recipe. I heart edible seaweed of any kind. Maybe next time I will use wakame instead of nori…anyone? ;p

nori seaweed muffins waiting to be served
smells  good

WB loves these delectable muffins

Nori Seaweed Muffins (taken from Angie's Recipes )


10 g seaweed
4 eggs
200 gm cake flour
150 gm sugar
35 gm honey
150-180 gm shortening - melted
3 gm baking powder
1 gm baking soda
5 gm salt


1. Soak the seaweed , drain and set aside. Sift together the cake flour, baking powder and baking soda.

2. Blend the eggs , sugar , salt and honey together. Add the flour mixture to the egg mixture. mixed till all combined.

3. Add in melted shortening and seaweed to become the cake batter.

4. Spoon the batter to the greased muffin cups, 80% full and bake at 175 ° C/350F for 20-25 minutes.


Quote for the day

" No matter where I take my guests, it seems
they like my kitchen best "

~ Pennsylvania Dutch Saying ~

Get Ready For The Shopee Mega 11.11 Sale

Ever since I downloaded the mobile app for Shopee, which is an online shopping platform, I find it so convenient to do my shopping. No hassle of having to find a parking space, not having to be caught in a jam and lastly cashless.  Isn't it better to shop online with the crime rate on the rise. 

A mobile marketplace specially designed for both buyers and sellers to enjoy fast, smooth and safe transactions. With their in-app functions,  you can easily turn your clutter into cash and share the fun with your friends and Shopee Guarantee ensures that the seller ships only after the buyer has paid, and the buyer’s payment is transferred to the seller only after receiving the product.  Thus , it is a simple and secure mobile marketplace for everyone to buy and sell.

 It is easy...all you have to do is to download the mobile app for Shopee for free and gets to enjoy Shopee great promotions . 


Good news just you! Shopee is having crazy discounts just for today . The great Shopee Mega 11.11 Sale is happening now! Enjoy fantastic discounts up to 80% OFF!

Don’t miss out on the hourly great sale that is happening for various categories on Shopee from 11AM to 11PM!  Make sure to set your alarms on your phones. One day sale only! Get huge discounts and super awesome deals just on Shopee. Check out the details below and don't miss this great mega sale !

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Tuesday, October 27, 2015


I finally managed to find some time to try out this Focaccia recipe by dailydelicious. I am an ardent fan of her blog and I love to try out all her tested recipes which she so generously shared on her blog. Her food photos do inspired me to try them out. And I have a long long To-Do list from her blog alone :))))) which I think will last me a year of baking.

I, somehow being the too smart me , rolled the dough to a thin sheet, thus the end result, a Focaccia that was chewy but tasty … the 2nd piece was thicker , came out not chewy . 
I used some almost dried up fresh thyme ( kept in the fridge and forgotten about ) and it still usable. The combination of fresh herb and the olive oil was great. As usual, no regret testing out this recipe. I must remember not to roll to a thin sheet , should be about ¼" each thick. I will try this recipe again till I manage to get to the right texture. Practice makes perfect!

It was fun putting a dent to the dough and placing each
dent with a piece of black olive (",)

the 1st piece - nice even color

Tasted like crispy thin pizza crust when I rolled
it to a thin sheet.

Focaccia - adapted from Dailydelicious

200 g
Bread flour
3 g
Instant yeast
4 g
4 g
10 ml
Olive oil
150 ml

Olive oil for brushing

Pitted dark olive


Put flour, yeast, sugar and salt together in a bowl, whisk to combine. Form a well in the center; pour in the water and olive oil.

Begin to mix with hand until the dough comes together. Turn out onto a floured surface and knead for about 5 minutes (or 100 time), until smooth and no longer sticky.
Place dough in oiled bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 to 1 ½ hours. Dough should be doubled in bulk.
Take the dough out of the bowl and knead for a few minutes then divide into 4 pieces and roll the dough into balls and let the dough rest for 10-15 minutes. Roll balls into circles on a lightly floured surface with floured rolling pin.

The circles should be about 5-inch in diameter.
Preheat oven to 220°C.
Let the dough rise for about 30 minutes in a warm place.

About 10 minutes before baking, press fingertips all over dough, forming indentations, and drizzle olive oil over dough. Sprinkle olives and chopped Thyme evenly over the dough.
Place dough on oiled baking sheets and bake about 15 minutes. Remove to wire racks to cool.

To Keep Updated On Artist And Music Instruments @ The Hub

I was recently recommended by a musician friend  to log in to The Hub...from Musician's Friend which is our ultimate resource  for the insights that will help take our music to a higher level.With Hub - hub , I can find essential music gear buying guides that will sort out the specs and features on the instruments that will suit for my style and budget.  And at the same time, I can check out artist interviews to find out what inspires and drives the music you love. The Hub also englightens me on tech tips used by some of the biggest artists and bands on the scene today.  They also covers new emerging artists . Lots of stuff on the Hub besides what I have mentioned.  Products reviews, behind the brand, Band of the month and the art of sound are some of the features of the Hub.  Do check it out :)

Wednesday, October 21, 2015

Steam Layer Rice Cake / Kuih Lapis

When I was a kid , my grandma used to make this Steam Layer Rice Cake for my brothers and I. My grandma was a good cook and she would make traditional cake/kuih as tea time snacks. Those days, we had tea break at 3pm. We loved tea time when we were kids….as we were piggies ourselves (“,) . My brothers and I would race each other to grab the best piece of cake :))) . My grandma lived till the age of 102 years old .  Kuih Lapis is the local name for Steam Layer Rice Cake and it brought back a lot of fond memories….and we ate it by peeling off the beautiful layers…one by one :)

Sorry , I got carried away…coming back to this topic on Steam Layer Cake /Kuih Lapis , One item off my To-Do List and tada here is the result after trying out MyKitchenSnippets's great recipe. I can’t believe that I actually try this out and no regrets at all. The texture smooth and soft and the right sweetness. Do not be deceived by the look of it (mine I mean )….judge not the appearance.. haha and I am happy that the layers were of same thickness and can be peeled off...not bad - considering it was my first time at it. :)  I counted I do not have 9 layers though...hahaha nevermind practice makes perfect :)

Steam Layer Rice Cake - taken from My Kitchen Snippets

Ingredients :

230g rice flour
45g corn starch
840 ml coconut milk
1/4 tsp salt
2 tablespoon pandan extract juice
A few drops yellow and red colouring

For the syrup

280g castor sugar
250ml water
3 pandan leaves

 Method :-

Combine sugar, water and pandan leaves in a saucepan. Bring to a boil to dissolve the sugar. Set aside to cool.

Put rice flour, cornstarch and salt into a large mixing bowl. Pour in coconut milk mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.

Divide batter into 3 equal portions. One add in the pandan paste (green), one in yellow coloring and one in red coloring. From each color portion divide into 3 equal portions (this will ensure you will get 9 layers of kueh)

Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.

Steam the batter layer by layer. Pour the 1st layer of batter on the heated tray. Cover and steam over medium heat for 2-3 minutes or until set.

Follow by the next color and steam for 2-3 minutes and then the next layer.

Repeat the procedure, alternating the color until all the batter is used up.

After the final layer is set, steam the kuih for a further 20 minutes.

Cool the kuih thoroughly before cutting into it