Fish & Potato Casserole

I've to admit that my kids are quite addicted to any kinds of casserole dish lately. The smell of cheese just so irresistible! I've taken a small portion. Have to watch my waist line lol! hehe....

Ingredients :

500gm fish fillet, sliced
500gm boiled potatoes, roughly mashed
150gm mushroom, slightly chopped
1 large onion, cubed
salt & pepper to taste
1 tspn mixed herbs
1 tbsp flour
3/4 cup milk
1/2 cup grated mozzarella cheese
1/2 cup grated cheddar cheese
1 tbsp tapioca starch

Method :

- marinade fish fillet with salt & pepper and tapioca starch.
- preheat frying pan with 3 tbsp butter.

- pan fry sliced fish fillet and mixed herbs untill cooked.
- then remove from frying pan and leave aside.

- add another 2 tbsp of butter onto the frying pan.

- stir in onion and saute untill fragrant.

- add in mushroom and simmer for another 1-2 minutes.

- stir in flour and then follow by milk, salt & pepper to taste; simmer untill slightly thicken.

- off the heat, stir in mashed potatoes and mix well.
- place potato mixture to a baking dish and cover it with cooked fish fillet.

- finally, sprinkle both cheeses on top and bake at 220'c for about 10 mins or untill golden brown.

I've added a little curry powder on top for extra flavouring.

I like the potatoes a little chunky and not too soft. It goes perfectly well with the fish! yum.....

Vol-Au-Vent Dream

This has been my long time dream. Oh yes.... my dearest Vol-au-vent! This is the moment. I'm going to make my dream come true. Because of my excitement, I forgotten to take down most of the pictures. However, these look just perfect!

Ingredients for Pastry Puff click here :


- the pastry sheet recipe is just enough to make 4 sets of pastry skin.
- you've to cut out 8 pcs same size pastry dough.
- empty the centre of the moulded pastry dough on just 4 of them, by using a smaller size mould. - brush on water to the whole moulded pastry, then join the other part together.
- finally, brush on egg glaze and bake at 200'c untill golden brown.
*
Ingredients for Filling :
*
200gm chicken breast, cubed
100gm celery, cubed
100gm mushroom, slightly chopped
1 large onion, cubed
1/2 tbsp flour
1 cup milk
salt & pepper to taste
1 tspn mixed herbs
1 tspn crushed black pepper
*
Method :
*
- preheat frying pan with 2 tbsp butter.
- stir in onion and saute untill fragrant.
- add in chicken and simmer untill almost cooked.
- then stir in mushroom, celery and mixed herbs, simmer for a little while.
- now stir in salt, both peppers & flour.



- pour in the milk and stir untill became a little thicken.
- off the heat and place it to the pastry.

Phew... what a beauty!!! Yet still have to take a bite on it..... yum.....mmm.....! Four sets are really not enough. My son already place in the order lol. haha......

Without wasting, I've baked the center dough too and made them into Napoleon/Mille-Feuilli Pastry. What a double goodness!

Coconut Custard Slice

A tropical kind of coconut custard! I think coconut is a fantastic ingredient in all kinds of bakery and cooking because of the aroma produced. But the bad news is coconut milk isn't very generous to your heart! So, it is to advise not to take coconut milk too often. However, you can use coconut extract for flavouring instead! It's better than nothing, right! So, here we go....

Ingredients for Bottom Layer :

1 cup self-raising flour

1 cup desiccated coconut

1 cup brown sugar

125gm butter, melted

- combine flour, coconut and brown sugar and mix well.

- add in sugar and stir till combined.

- press mixture over a 9" baking tray.

- bake for 15 mins at 180'c.

- leave to cool.

Ingredients for Custard Filling :

4 eggs

1 cups milk

1 cup coconut milk

1 cup flour

1 tspn baking powder

2/3 cup sugar

1/4 cup butter, melted

*

Method :

- combine flour, baking powder and sugar together.

- in another bowl, beat eggs, milk, coconut milk and butter untill well mixed.

- add in the dry ingredients and mix well.

- pour the mixture over to the shortbread crust.

- bake for an hour at 180'c

- leave to completely cool before slicing.

Hm...mmm... I'm sure you know exactly what it was like! Such fabulous aroma!

Hakka 'Hee Ban'

This is traditional Chinese Hakka goodies which eaten during any festive celebration. But it's now widely sell in many places as our local street food. The process of making this kind of goodies is very simple with just few ingredients and yet delicious. I used banana leaves as the base because it gives better fragrant. And I have the recipe as follow.

Ingredients :

Starter Dough Ingredients

150gm all purpose flour

1 tspn yeast

150ml water

- mix all ingredients to form a soft dough.

- and leave for fermentation for over night or 10-12 hours.

Main Dough Ingredients

150gm flour

150gm glutinous rice flour
140gm sugar

150gm water

colouring

Method :

- mix all ingredients and starter dough together to form a soft dough.

- leave for fermentation for another 4 hours.

- then roughly stir in 1-1/2tbsp corn oil/olive oil.

- divide dough into 14 portion (by using an ice-cream scoop & then roll into round shape)and place it to the banana leaves.

- and leave for another proof for 20-30mins.

- then steam for 15min over high heat.

The best thing about this goodies is the texture that is so nice & soft even after a day or two without chilling.

I've made two batches about thirty pieces. And I'm going to bring all these with me when visiting my in-laws later on. My hubby other eight siblings are going home too, I'm not sure is it enough for all of them!

Deep Fried Yam Stuffed Chicken

This is one of the dish that they served in my hubby's nephew wedding dinner two weeks ago, at the restaurant. Since my son told me that this chicken dish is awesome good, so I'm going to give it a try. Hopefully, I can get the exact flavour & taste! haha.... And here goes the recipe.
*
Ingredients :

2 whole chicken breast ( divide into 2 portion each)

salt & pepper

- marinade the chicken breast with salt and pepper.

#Deep Fried Yam Paste Ingredients refer here.

Method :

- preheat non-stick frying pan with 3tbsp cooking oil.

- pan fry chicken untill cook thoroughly.

- leave to cool before spread on the yam paste.

- spread the yam paste to cover the cooked chicken breast.

- preheat a deep frying pan with enough cooking oil for deep frying.

- place the chicken breast to a deep fry rack or bamboo sheet, and slowing place into the hot oil.

- and fried over medium heat. (do not press on the skin)

- remove chicken from hot oil once the yam paste has turned into brown colour.

- the skin should be a little crispy

- then keep them into the oven before serving.

(the skin should be looking like my yam puff, very fluffy. This isn't fluffy enough because I fried them upside down due to lack of cooking oil! )

However, my son said "yes, this is the flavour and aroma!". I think I got it right!!! haha..... This dish is so flavourful that I can eat the whole dish all by myself. Luckily, I'm on diet. Just taken a few slices. That's all! hehe....

Hereby, I would like to thank Anncoo for passing this beautiful award to me. Really really appreciate it and honoured to have you to be my friend. And I'm going to pass this award to all of my foodie friends. I think you all deserved this. Please feel free to pick it up and stick it to your site.


It's a great pleasure of knowing you all and being with you for almost everyday. I enjoy every moment I spent chatting and making fun with you out there for the past few months very very much. And I'm glad I started this blog (which I think I should have started it earlier). This site has actually brought me to another level of my life, my very happy life. My life has suddenly all brighten up because of you. Love you always!((hugs)) & kisses.

Sweet Min's Bread

First of all, I would like to make a special thank to Laura @ Laura's Paris Cooking Notebook for taking me to the ride, in a few minutes trip to the bread shops nearby her living area. That is so kind of her and I am really really appreciate it. Do drop by her blog to check out the famous French bread!!! Those breads are just so gorgeous! How I wish I was there. For the time being, I need to fix my crave and finally made myself something nice. This bread of coz is totally unlike the French breads which is sweet and soft. And here's the recipe.

Ingredients :

300gm high protein flour

2 tspn yeast

1-1/2 tbsp sugar

1/2 tspn salt

1 tbsp milk powder

2 tbsp kaya (can or homemade)

1 large egg, beaten

100ml + 2tbsp milk

20gm butter

70gm mixed fruits/raisins

1 tbsp pandan extract (non colouring type)

**

Topping ingredients :

30gm butter

30gm sugar

60gm flour

Method :

- combine milk, pandan extract, kaya and egg and stir well.

- stir in the dry ingredients to form a soft dough.

- leave to proof for an hour or untill double in size.

- punch out the air and knead for another 1-2 mins.

- place the dough into a 9" loaf tray.

- combine all topping ingredients and mix till well combined.

- sprinkle the butter mixture to the bread dough and leave to proof for another 30-45 mins.

- then bake at 185'c for 20-25mins or untill golden brown.

- remove from tray and leave to cool before slicing.

It is a nice soft bread freshly from oven! A little butter should do great on it ....mmm... mm... And of coz, I'm expecting more from Laura in her future posting ..... more breads, more French pastry and more French desserts. Well, Laura, you going to get really busy busy busy! haha.....

Marshmallow Crunch Brownie Bars

My first attempt on this recipe, this fabulous recipe! It takes quite a lot of work but truely worth it. This is something that no one can ever resist for sure, not even ME. I just told one of my foodie friend, Divina, that I should cut down a few pounds to get back to the figure I'm longing for, just yesterday. And I actually made this today!!! haha.... What the heck, I' going to eat this anyway... Divina, I DON'T CARE!!!!

Ingredients for Brownie :

250gm dark chocolate
185gm butter
1-1/3 cups all purpose flour
1 tspn baking powder
1/2 tspn salt
4 large eggs
1-2/3 cups sugar
2 tspn vanilla essence

**190gm marshmallows

Method :

- melt chocolate and butter, leave aside cool for 5 mins.
- combine flour, baking powder and salt together in a separate bowl, mix well
- whisk egg, vanilla essence and sugar together untill well combined.
- then combine all ingredients together and mix well.
- pour batter into a 9x13" baking tray.
- bake at 185'c for 25-30mins.

- next, quickly cover freshly baked brownie with marshmallow.
- return the pan to the oven for another 3 more mins.

Ingredients for Crunch Topping :

150gm dark chocolate
50gm white chocolate
130gm peanut butter jam
1 tbsp butter
1-1/2 cups rice krispies

Method :

- melt chocolates, butter and peanut butter jam together.
- then remove from heat and stir in rice krispies, mix well.

- finally, spread mixture evenly over the marshmallow layer.
- refrigerate untill chilled before cutting.

Alright, that's my first bite! mmm....mmm.....
OMG.... you've no idea how good was it! Aaaahhh..... truely satisfied! OK, probably I need to jog for a few more rounds and do a few more push up or whatever. hehe.... Oh, I'm so happy!