Monday, February 16, 2015

Nugget Salad Bun

Love these nugget buns.  They are delicious...every bite , your teeth will sink into the flavorful chicken /fish nuggets and if you top it with the salad...gosh you would think you have gone to heaven and back.  A complete meal in one bun....great for kids and adults.  I will surely make this again and again for WB loves it and that is most important.  Retirement means having to feed WB breakfast , lunch and dinner :p  and these delicious nugget buns will be great as a brunch meal for WB.   

make sure not to cut through the nugget wrapped bun

lovely sight to feast your eyes upon
and at the same time have your tummy making
the rumbling sound :p

top with lettuce and mayonaise for a
complete meal

Nugget Salad Bun  - adapted from KWF

350 g Bread flour 
50 g Cake flour 
8 g instant Yeast 
1/8 tsp Salt 
Sugar 30g
Milk Powder 50g
White Sesame Seeds 1/2 tbsp
Milk 290g (original recipe calls for 300ml of full cream milk, but I used 290g of HL milk)
Butter 50g

28 pieces chicken nuggets, fried (I used breaded fish burger patty and cut each into 4 pieces after frying as the nuggets shown in the book is breaded)

Mayonnaise 3tbsp
Lettuce 100g (shredded)

1. Combine all dry ingredients and mix well. Add in milk to form a smooth dough. (If using mixer, mix at medium speed.)
2. Add in butter. Knead dough till smooth and elastic. Cover and rest dough for 30 mins.
3. Divide dough into 30g per portion. Roll into rounds and rest for 10 mins.
4. Flatten each dough, wrap in fried nugget. Seal all edges and roll into square shapes.

5. Cut the dough into halves and put them together into mould.

Tip: Try not to cut through, leave the bottom layer of dough intact and fold along the uncut dough. If you do cut through, you can place the halves on top of each other and give them a light press. To ensure your dough stands straight and does not fall apart, it is good to place them in small cups (2 inch diameter) for second proofing.

6. Leave to rise until double in size. Baked in preheated oven at 200°C for 15-20 mins until cooked.
7. When cool, drizzle with mayonnaise and garnish with lettuce shreds before serving.

Note: If you intend to store the bread for later consumption, do not fill the toppings beforehand.

Enjoy !

Thinking Of Getting A New Guitar

"Thinking of changing your old guitar for this Gibson 2015 Les Paul Classic   ...that was the question I overheard  my WB asking our son Josh over the phone.

My Josh loves playing the piano and guitar. When he went to work in the Lion City, he was like a fish out of water, he could not bring his piano with him to the place he stays .  So he bought an electric guitar with the ear plug so as not to disturb his landlord :p  Now he is thinking of changing his old electric guitar which he bought just 2 years ago.  WB got the description of this  2015 Les Paul Classic  that has a traditional weight-relieved mahogany body which is topped with figured maple and has a Slim Taper neck shape which will make performers feels at home with it. And the bound rosewood fingerboard is buffed to perfection and is dressed by a PLEK system.  No wonder my Josh is impressed with it and is now thinking of changing his old one for this Gibson 2015 Les Paul Classica.  I can't wait to visit him in April and listen to his strumming on the new Les Paul Classica !


Tuesday, February 10, 2015

Sausage Tomato And Cheese Bread

I had a wonderful weekend! My neigbour asked me to teach her daughter, Alice who is sixteen, how to make simple and savoury bread. I thought this savoury little bread packed with sausages and tomato and with rich topping would be ideal for her as teenagers normally love pizza like bread.  Alice loves baking too and I thought, why not give private tuition to her.  One to one personal teaching would be fun.

As I have said many times, baking makes me happy and on top of the world ;p nothing gives me more pleasure than baking and teaching someone like Alice would be fun especially now that I have fully retired from a government job. Teaching people how to bake is my first love now .  Last Sunday was the first baking lesson for Alice and I chose this simple to bake pizza like bread for her.  

The first thing she has to learn when attending my baking classes is to know something about personal hygiene .  I am very particular on this issue is because we handle food and especially kneading dough when making bread.  We have to have good hand hygiene.  I made her wash both hands with soap before she starts handling the ingredients :)   She is happy to learn about personal hygiene and how important it is to a person who deals with food all the time.  Food poisoning is not something to take lightly.  We had a great time baking together and I can see she has great potential to become a good baker one day.   Her  mom was happy with her bakes .  And Alice loves these cute little pizza like bread baked in little tart tins .  You can try baking these little pizza like bread in tart tin yourself . They are great for children parties too.  As for myself, I used to bake them for my Piggies whenever they are back for their holidays.  

The soft and fluffy texture plus the savory sausages, tomatoes and the richness of those melted mozzarella cheese is GOODNESS a thousand folds :) 

Sausage Tomato And Cheese Bread - taken from Dailydelicilous

200 g Bread Flour
3 g Instant dried yeast
20 g Sugar
3 g Salt
20 g Unsalted butter (soft)
140 g whole milk
Tomatoes (cut into small dice)
Mayonnaise and Ketchup
Mozzarella cheese, shredded


Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the milk into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
Take the dough out of the bowl, deflate by touch it lightly.

Preheat the oven to 180°C.
Butter 10 small tart pans (9 cm.).
Divide the dough into 10 pieces , rest for 10 minutes.
Roll the dough into circle 12 cm., and place the dough into the tart pans.
Use your finger to press the dough until the dough is up to the rim of the pan (without shrinking back)

Brush the base of the dough with the ketchup, put the sausage on top and sprinkle with cheese.
Place the diced tomatoes, sprinkle again with cheese.
Squeezes the mayonnaise over the bread.

Bake for 10-12 minutes or until the breads are golden brown.

*          *           *

Blemished Accordions ?

The other day after Bible classes , a few of us  went for  a light snack  at a nearby coffee house and we ordered some light sandwiches and hot coffee.  I love the fellowship and our discussions was on the lesson learnt that morning. Besides that, we talk about our adult kids and we had so much fun together.  It is really great to be retired and taking life at a more relax attitude :)

One of our senior member is looking out for an accordion that is not so expensive. I suggested he take a look at some very good priced one though it may be from the  scratch-n-dent accordions.  Slightly blemished but at a good price which I think will be a good buy for him.  I don't normally recommend stuff to people unless I know them well and I think Uncle Cheah will agree that he need not purchase a brand new one.  It is just for his own long as the accordian still have a good sound .  And the best thing is , it is at a much reduced price compared to a brand new one.  Anyway, he can have a look at their website before he decides. They have new ones too but at a higher price :)

I am looking forward to our next lesson.  We have a great teacher and she guides us through the Bible in a year....for lazy people like me, it is really a blessing in disguise that I retired early and get to know the bible chapters better with her guidance and teaching!

Thursday, January 29, 2015

Pineapple Tarts/Pineapple Rolls - Revisited

This is the rolled type of pineapple tarts aka known as nastar ( Indonesian style ) . Melts in the mouth and addictive too if you are not on a sugar free diet :p   CNY is just around the corner and time to be busy baking these tarts for the coming  CNY.  

Back to this tarts, it is actually not that hard to make.  Just that the pastry dough has to be rested awhile before it can be put into the nastar mould and press out. And the pastry will not be too soft to handle. This , I discovered after many attempts. I won’t say that I am good at it but at least for this attempt , the pastry was easier to handle and I managed to do one load in two hours and it turned out nice and I had a wonderful time making them.

This is truly one tart that melts in the mouth and you won’t realize how many you have taken… the first thing WB  told me was “ this is really good ” . ^ * This recipe is adapted from Amy Beh second cookbook.

Pineapple Tarts/Pineapple Rolls


150g butter
100g margarine
50g icing sugar
2 egg yolks
1/2 tsp vanilla essence
1/4 tsp salt

Sift:350g plain flour
50g cornflour

Pineapple jam:

300g grated pineapple
150g castor sugar
1/2 tsp pineapple essence
1/4 tsp lemon essenceEgg


1 egg yolk
1 tsp condensed milk
1/4 tsp salt
l/4 tsp water


To make the pineapple jam: Place grated pineapple and sugar in a heavy-bottomed aluminium saucepan and cook over moderate heat until it begins to boil. Add essences and lower the flame, then continue to cook until mixture is almost dry and thick. Keep stirring all the time (this takes about an hour). Leave aside to cool.

To make the pastry:

Cream butter, margarine and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.Fold in sifted dry ingredients and mix to a firm dough. Put mixture into a nastar mould and press out into strips 6cm to 7cm long.Place 1/2 tsp of pineapple jam filling on the edge of a strip and make a small elongated roll. Cut off excess dough. Put nastar rolls on greased trays. Brush with egg glaze. Bake in preheated oven at 180ºC for 20 minutes or till golden brown. Cool on wire racks before storing.

Note: To make egg glaze, lightly beat the above glaze ingredients together.


Saturday, January 24, 2015

Fruit Tarts With Low Fat Custard

Imagine what can be made out of just the basic ingredients like flour, butter , eggs and sugar…..cakes, pies, tarts, buns , breads etc etc. Without these ingredients, these delectable desserts would not materialised. I love tarts especially egg and fruit tarts. Try this recipe if you love tarts with custard filling and top with your favourite fruits .  This tart is best eaten chilled. It is healthy with low fat custard.  These tarts are good for afternoon tea treats mmmmm nom nom nom and WB's favourites too.

I promised WB that I will make some super nice fruit tarts for him after he finished working on our bathrooms.  We have two bathrooms and normally he will help clean up the bathrooms while I clean up my work area , my kitchen counter tops and to organise the fridge space. I do a check on all the ingredients I have...checking their expiry dates, etc.  Those expired, I will throw them into the bin and restock whatever has expired.  This is our normal weekend chores. He works on the bathrooms and I will work on the kitche :p  A very fair deal, isn't it ? I will bake for him while he cleans the bathrooms with cleaning liquids . This cleaning liquids that we bought for the bathrooms has helped scrubbing and cleaning  much easier. It has 5 times power action.  After the cleaning, the bathroom has a fresh clean smell. And WB will make a check list on all bathroom product so that whatever needs to be replaced, we can shop for them when we go grocery shopping on Sunday after church . To me washing the bathroom is a man's job and he can really do a good job cleaning up the toilets :p  I am proud of him and he really deserves all these fruit tarts :) after all  the tarts are super healthy...packed with low fat you tell me ...healthy anot ? :)   I allowed him to eat as much as he wants after all he did a great job on the two bathrooms ! 

nom nom eaten chilled...served as after dinner dessert

Fruit Tarts With Low Fat Custard


Pate Sucree

125 gm salted butter – chilled
60gm. Icing sugar
½ egg white
1 egg yolk
200 gm plain flour
½ tsp vanilla essence


Beat butter and icing sugar till well mixed.
Add in egg white and yolk till incorporated into the butter mixture.
Add in vanilla essence and blend in the flour into the mixture
till it becomes a dough. Rest the dough for 10 mins .
Divide dough into 35 gm balls.
Press dough into smart tart moulds.
Bake the tart shell at 175C till brown. Take it out and cool it on the
rack .  Store in air tight container.

(Makes 16 tarts )

For The Low Fat Custard
2 cups low fat milk
2 tbsp custard powder
2 tbsp sugar
1 tsp vanilla essence

For the custard
  1. Mix the custard powder in ½ cup of milk and keep aside.
  2. Heat the remaining milk with the sugar and mix well.
  3. Add the custard powder mixture and vanilla essence and cook over a low flame, stirring continuously till the mixture coats the back of the spoon.
  4. Cool and divide the custard into 8 equal portions. Keep aside.

How to proceed

  1. Fill each tart with a portion of the custard and refrigerate until the custard is set.
  2. Just before serving, top each tart with mixed fruits and serve immediately.

*           *           *

Friday, January 23, 2015

Cheesy Button Mushroom Spinach Quiche

I love quiche .....button mushroom and spinach fillings is my all time favourite and especially if the crust is packed with cheese :p  The dietician from the hospital told me to be careful with my diet.  Eat healthy and lots of exercises :p   Cheese is my favourite dairy product and I have to reduce them from my bakes and if I need to eat I have to go for the low fat one.  I managed to get the low fat one from the supermart thus making it possible  for once in a blue moon indulgent.  I feel blessed to be able to at least have a slice or two at one sitting :p unlike my friend KC who suffers from acid reflux and indigestion.  She is 60 years of age and she is not able to eat her favourite Thai food :(  She loves spicy and anything sourish, and today she has to abstain from eating anything spicy , but she can tuck in a slice or two of my quiche ! 

I have another friend who suffers from heartburn and indigestion.  She is pregnant and is in her trisemester. She loves to eat but after eating a full meal she suffers from heartburn and indigestion :(   Her gynae gave her medication for relief from heartburn and today she gets to enjoy some yummy food like my Cheesy Button Mushroom Spinach Quiche :)  At first I do not know what is heartburn for when I was pregnant, I do not suffer from heartburn only my legs were swollen during the last two months to the due date :p  But after my colleague gave me the link to this website that I know what is heartburn and what are the symptoms of heartburn!   

I know I have digress but sometimes we do need to know , not just food and recipes , but also symptoms of side effects that is connected to food :)  I am glad that thus far I do not have acid reflux and heartburn . Only occasionally suffers from indigestion though , LOL ! and that is due to indulging in too much of glutinous rice dumplings !  But today I am sharing a wonderful recipe on quiche with lots of low fat cheese...mmmmm lets forget about indigestion for a moment and lets enjoy this delectable cheesy quiche :)

love the fresh brown button mushrooms in the quiche :p

look at the crispy cheesy crust ...yum!

I can eat up the whole quiche if not forbidden :)

Cheesy Button Mushroom Spinach Quiche

Quiche Base


For the crust
100 gm grated cheddar cheese
120 gms plain flour
120 gms butter ( melted )

For the filling

3 large eggs
80 ml fresh cream
40 gms grated cheddar cheese
120 gms grated mozzarella

250 g brown button mushrooms - sliced
1 clove of garlic - chopped
1 tbsp of olive oil
120 gm cooked spinach - squeeze off water and cut into 1/4" lengths
a dash of ground black pepper
a few sprigs of dills


1.Preheat the oven to 200 ̊ C

2. Pour 1 tbsp of olive oil on a non stick pan and when it is hot saute chopped garlic and stir fry til fragrant. Add in the sliced mushrooms and continue until the mushrooms is cooked.  Drain off liquid.  Take it out and leave to cool.

3.Melt the butter.

4.Mix the grated cheese with the flour , add the melted butter and knead it into a ball

5.Grease the 9” tart pan with a detachable bottom .

6.Put the dough in and press till the whole tart pan is lined with the dough.

7.Beat the eggs together with the fresh cream , add in the mozzarella cheese, grated cheddar cheese and add cooked and cut spinach to the egg mixture and mix together till well combined. Add in black pepper and mix well.

.8.Pour the filling mixture on the crust and spread out evenly.  Add a generous amount of dill on top .

9.Bake the quiche for 30 minutes or till evenly browned. Leave to cool for a few minutes, then serve with salad of your choice.

Happy Baking !

Canapes For Your Event

This article provides you with a whole range of information on canapés, where the name originated from, the types available and how to find a company offering these services. It also includes some tips on choosing the right caterer for your needs to ensure it’s the perfect fit for your event.

Both personal parties and formal business events often require a form of catering to keep guests happy throughout their time at the venue. If you do not wish to opt for a formal sit down meal for example, or feel it is not suited to your event, then finger foods could be the perfect alternative.

Fingers foods such as canapés can provide an ideal form of cuisine for your event, as they allow guests to mingle and enjoy themselves whilst drinking and eating. Canapés originated from the French word for ‘couch’, as basically the toppings are spread out onto the base like a person on a couch.
Canapés are small, easy to eat without the use of cutlery and come in a variety of different shapes, colours and toppings. Most of these are savoury and include foods such as cheese, meat, fish, puree, relish, foie gras and caviar, to name just a few. They are decorative and often eaten in just one bite. The base is usually based of crackers, puff pastry, toast or bread.

A vol-au-vent is a particularly well-known type of canapé and can often be seen served at cocktail parties. Canapés go well with cocktails and are usually spicy or salty in order to encourage guests to drink more, which venues with bars often make use of. They provide a sophisticated form of dining and still allow guests to choose which dishes they try. Dessert canapés are also becoming increasingly popular and many party planners like to serve these towards the end of the evening as a special treat for their guests.

Most caterers can offer canapés and deliver them to your event for you to store until serving time. There are so many professional caterers available to hire that it can be overwhelming when trying to choose the right one for you. However, it does not need to be difficult. Simply use a search engine to bring up a whole range of results in your area, pick a few and compare quality and prices against each other in order to find the best value for money. Be sure to ask if you have any questions regarding particular types of dishes or dietary requirements, for example, as each caterer will have different policies. It is also worth checking out past client’s testimonials and any recommendations from local businesses or friends to see if they can point you in the right direction.

Canapes can be fancy and include unusual or prestigious ingredients, such as caviar and foie gras, or they can take inspiration from everyday typically British dishes and come in the form of mini jacket potatoes or cheese straws for example. You may even want to have a theme throughout your event and have all American or all Italian style canapés.