The Great Chef

I am sure you have come across this Crispy Cod Fish Strips recently when Anncoo Journal has posted this yummy snack and many has made this super easy snack. And since everyone rated how crispy and yummy this snack is, I bought one pack of this Cod Fish Strips and try it out myself.   Ann has posted few recipes wrapping with seaweed & sesame seeds as well but I was just lazy to wrap with the seaweed.  I just made this easy version instead. You really don't need till CNY to make this;  I like to munch some crispy snack while watching my favourite movie and this snack disappeared in just less than 10 minutes.... EASY CRISPY COD FISH STRIPS   Recipe sourced from Anncoo Journal Ingredients:  1 packet Cod fish strips, tie (4 strips) a knot in the centre  Bake at preheated oven at 140C for 10-12 minutes or a little golden brown. Store them  immediately in an airtight container once cooled.

Yes, you heard me....it's kumquat again!  My last batch for this year!   Even my sister whatapps me and said "Kumquat fever again ah?" I love scones but I do not know why I don't usually make scones to indulge it.  Some scones after baked, they are quite dry and you need to spread some jam or butter to go with it.  But if you have searched for a good scones that uses fresh fruits like blueberries or jam to mix in in the batter, it will be soft and moist.  I love those recipes that uses heavy cream in it too but if you do not have cream, you can always use fresh milk. I have made  Blueberries Scones   many years ago and I absolutely love that especially if you ate it while it is still warm. Alright then, anyway, hope you wouldn't mind of my Kumquat Scones post here as I thought wanted to give it a miss but I want put this recipe into my blog here. KUMQUAT SCONES Ingredients 280g all-purpose flour 40g brown sugar 1 tsp cinnamon 1 tsp baking powder 1/...

"New year, new life!": the recurring statement of hopeless belief that all problems vanish and the perfect life begins from one second to the other (literally). The acknowledgement that each person is the root of most of his/her problems is a waste of time. But the answer seems to be believing that the ticking of that particular second has more implications in our life than anything else. A new opportunity to do the same old thing, hopefully, in a different way. I was done with that long ago. Living through the 31st of December into the 1st of January is so much worth of a celebration as living through any other day into the next. To celebrate that second implies to celebrate every second of our existence. We can certainly do that. We should  do that, in fact. But there is no need for empty bank accounts and exploding livers. So, I do not make "new year resolutions". They usually last as long as the time needed to empty a bottle of champagne. I make daily resolution...

I made this Kuih Bangkit just last week ~ thinking it was easy and bravely doubled up the recipe in two batches in a row eventhough it was my first attempt making it.  It was indeed a wrong move and making it hastily without reading the recipe carefully.  I didn't cream the egg yolk and icing sugar till creamy resulting the dough was little more yellowish in colour.  And there was other factor that I did wrong too.  Sigh... BUT....nevertheless, those cookies were delicious and full of aroma taste. As I am not pleased with the first attempt, I am adamant to try it out again.  And indeed, I done it!!  More than happy now..... Kuih Bangkit (Tapioca Cookies) Recipe sourced from  Sonia of NasiLemakLover   (I made 1 ½ recipe from her original recipe)   Ingredients 190g tapioca flour 190g sago flour 6-8 screwpine (pandan) leaves, cut into small pieces 2 medium size egg yolk 130g icing sugar 125ml - 140ml concentrated coconut milk (or adjust accord...

I have been MIA for more than a month already; never knew time passed so fast and now it is already mid January 2014.   I know at this time the Chinese is busily baking their cookies for the coming Chinese New Year.  I have yet to bake mine but I'm trying to clear some items in my fridge and hence my first post of 2014 is my Blueberries Muffins. BLUEBERRIES MUFFIN Recipe sourced from  Food.com Ingredients   113g butter , at room temp 1 cup granulated sugar (do adjust accordingly to your taste) (I used 130g) 2 large eggs 1 teaspoon vanilla 2 teaspoons baking powder 1/4 teaspoon salt 2 cups (250g) all-purpose flour 1/2 cup milk 2 1/2 cups fresh or frozen blueberries Directions Heat oven to 180°C. Grease 18 regular-size muffin cups (or 12 large size muffins). In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of m...

Christmas is drawing near and I am sure some of you would have starting to plan the menu for the day. But are you planning to bake some dinner rolls too?  If you are, why not bake the rolls that look and shape like a Christmas tree.  It sure impress your guests having this Christmas tree dinner rolls as the centre piece on the dinner table. Again I used back the  Plain Milky Buns (Kopitiam Buns) with some slight change.   Christmas Tree Dinner Rolls Overnight sponge dough 215g high protein flour 125g milk (cold) 2g instant yeast (1/2 tsp) Method Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12 hours). To prepare milk buns 1 quantity of above overnight sponge dough 90g high protein flour 30g egg (1/2 large egg) 4g instant yeast (1tsp) 3g fine salt (1/2tsp) 60g su...

I know some of you will be hosting Christmas lunch or dinner having families members and friends get together.  There are so much to prepare for this special day, right?   There are food and dishes that you can prepare ahead of time.  What dessert are you preparing for this day?  I know when you see this dessert that I have made, it might scared you off but nevertheless this type of dessert or cake is my all time favourite.  This type of mixed fruits cake if very well done, it can be kept for very long; in months and can be year too. Mixed Fruits & Dates Christmas Pudding Recipe sourced from  The Kitchen Finesse with changes Ingredients 250g flour 200g cane sugar (I used only 160g light brown sugar) 250ml water (I used only 200ml) 120g butter 2 eggs 400g mixed dried fruits 100g dates, chopped small 1/3 cup cognac   1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp ground cinnamon 1/2 tsp ground ginger a pinch of ground nutmeg Method Combi...