Fried Hokkien Noodles

my husband and i agreed that i will do the cooking during weekends. this is to give me other things to do apart from cleaning baby’s bum. kidding. i need some variety because i kept on doing the same things everyday and i kinda miss cooking. i used to cook for my family when i was in 6th grade after going home from school. but i’m not an expert cook, ok? my limited cooking skills only knows stir fry, tinola, adobo and nilagang baboy/baka/patatas/itlog/etc. 

truth be told, “a happy wife is a happy life”or also can be “a happy mommy makes a happy baby.” so here, i’m back in the kitchen and sharing one of the recipes i randomly found from the cook book. it’s an easy stir fried hokkien noodles recipe which surprisingly tastes good.

despite being sleepy and it’s almost 11pm, i still have some energy to cook our baon for tomorrow. well, nakakapilit talaga magka energy pag nalalapit na ang payday ni sir at hingalo na ang bank account. haha!

ingredients:

  • cooking oil
  • sesame oil
  • chopped garlic
  • chopped spring onions
  • 1 red capsicum chopped
  • 1 bag raw prawns
  • chopped chili – i only added 1 piece this time just to tease my dish
  • button mushrooms sliced thinly
  • 1 pack (2 bags inside) of hokkien noodles
  • sugar
  • salt and pepper to taste
  • 2 tbsp of soy sauce
  • 2 tbsp of water
  • sesame seeds (optional)

steps:

  • add the cooking oil and sesame oil together in a high heat pan.
  • add the garlic, prawns, spring onions and chili. stir fry for 5 minutes and put in a separate bowl once the prawn starts to look cooked.

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  • add another serving of oil and sesame oil then sauté the capsicum and mushroom together.

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  • once the mushroom turns brown, add the noodles.

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  • add the water, sugar and soy sauce and let the noodles cook for at least 5 minutes. note: the hokkien noodles is already pre-cooked in the packaging so don’t need to cook it for too long. 
  • add the bowl of prawn mixture to the noodles and continue cooking for the next 3-5 minutes.
  • season with salt and pepper to taste. you can also garnish the noodles with some sesame seeds on top.

and the finished product, voilà! lez eat!

fried hokkien noodles
fried hokkien noodles

 

Baking: Rainbow Cupcakes

my hands are itching to bake again. i asked my husband if he’s ok to look after the baby for a couple of hours just so i can do my baking. he’s fine with it. i’m blessed to have a loving and supporting husband who always keeps up with my craziness. 😉

i decided to make a very simple cupcake recipe which is rainbow cupcakes. the food colourings at the shelf are now begging “gamitin mo na kami!“. i think i already made this cupcake before but that was a total disaster because i used regular fresh milk instead of buttermilk which i normally use for baking. it didn’t turn out well and only end up in the rubbish bin.

now, i came up with a better version. i wish i could make the best version but i don’t have enough time to prepare because baby needs to be fed and put to sleep. life now as it turns out,

baby’s sleeping time = mommy’s sleeping time

ingredients

  1. 2 cups flour
  2. 1 1/2 cup sugar
  3. 1 tbsp baking powder
  4. 3/4 cup buttermilk
  5. 1 tsp vanilla
  6. 125g unsalted butter
  7. 3 eggs
  8. food colouring (red, orange, yellow, green, blue, pink, violet)

for the buttercream icing

  1. 200g butter
  2. 2 1/2 cups icing sugar
  3. 2 tbsp vanilla
  4. 2 tbsp buttermilk
  5. sprinkles for frosting (optional)

steps

  • preheat oven to 180c.
  • put together the flour, sugar and baking powder. then make a well at the center and put the wet ingredients – buttermilk, vanilla, butter and eggs. mix batter for 4 minutes until well combined.
mix all ingredients until well combined
mix all ingredients until well combined
  • divide the batter into equal parts (number of food colourings you have). in my case, i only got four. haha! add a tsp of food colouring into each mixture.
add a teaspoon of food colouring in each mixture
add a teaspoon of food colouring in each mixture
  • drop at least a teaspoon of each coloured mixture into each cupcake slot until the tray is full.
scoop into the cupcake pan until full
scoop into the cupcake pan until full
  • bake for 20 minutes.
  • remove from the pan and let it cool for frosting.
  • for the icing, beat the butter, vanilla, icing sugar and milk until well combined.
  • apply on top of each cooled cupcake.

i said earlier that i can still create the best version because…

  • …nakalimutan ko gawin yung icing! i’m in a complete hurry to finish because it’s already past baby’s sleeping time and he’s still awake. slight guilty lang na may time pa ako mag bake pero dapat patulugin na si baby.
  • …kulang ang color ng rainbow. hahaha! i only have 4 (red, green, blue, yellow). i remember, di ba tinuro sa art subject ang primary and secondary colors and hindi ko man lang na apply ang knowledge na yun?! red + blue = purple and red + yellow = orange. 
rainbow cupcakes
rainbow cupcakes
finished product
finished product

there’s always a next time. 🙂

bright and colorful
bright and colourful

n.b: response to The Daily Post challenge -> Roy G. Biv

Baking: Cornbread Muffin

10 more days to go before christmas! i’m sure everyone’s very busy doing their last-minute shopping, attending parties and pigging out left and right. i surely miss the festive mood of holidays in the philippines. here in christchurch, i don’t feel the christmas spirit unless i go to the mall and see the decors, massive sale and the throngs of people with their big shopping bags. but looking elsewhere, it just look like an ordinary day.

for some reasons, kenny rogers roasters restaurant crossed my mind and i suddenly thought of their cornbread. yep! it’s the cornbread that i miss and not the chicken. haha!

so now, you know what my latest project is. 😉

ingredients:

cornmeal, flour, buttermilk, baking powder
cornmeal, flour, buttermilk, baking powder
salt, sugar, eggs, butter, honey
salt, sugar, eggs, butter, honey
whole kernel corn
whole kernel corn
  • 3/4 cup cornmeal
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 cup butter milk
  • 1 can of whole kernel corn, drained
  • 110 g of butter
  • 2/3 cup of sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/2 tsp salt

steps:

  • preheat oven to 200 C.
  • combine the dry ingredients (cornmeal, flour, salt and baking powder) in a large bowl and mix altogether.
combine all dry ingredients
combine all dry ingredients
  • on a separate bowl, beat the butter while gradually adding the sugar until texture becomes creamy and mixed thoroughly.
  • add the dry ingredients to the butter mixture.
  • add the honey, eggs and milk then continue mixing until all ingredients are well combined.
  • add the can of whole kernel corn to the batter. you can use a spatula for this.
mix the whole kernel corns into the batter
mix the kernel corns into the batter
  • pour the mixture to the cupcake pan and bake for 20 minutes. check that the cornbread is well done by doing a toothpick test. if it comes clean, you’re good to go!
pour batter into muffin tray and bake for 20 minutes
pour batter into muffin tray and bake for 20 minutes
  • remove from the oven and let it cool for a few minutes.

…and here’s the finished product.

soft and yummy cornbreads
soft and yummy cornbreads

i’m good just eating the cornbread without the roasted chicken. hehe!

Baking # 15: Chocolate Crinkles

i took a day off from work yesterday as i don’t feel like working and i was told that ‘nobody really cares if wherever or when one is in the office’. so there, i took it literally to my heart (blame it to the sensitive hormones) and just stayed home the entire day. playing ‘sick’ prove to be therapeutic and i feel that i was equally more productive since i was able to clean the house, do the laundry, washed the curtains and baked during the afternoon. now, i’m very excited and looking forward to my maternity leave. woohooo!!!

yesterday’s baking project is chocolate crinkles, which appeared in my news feed from some facebook page i’m subscribed to. i suddenly remember how chewy and yummy this food is, so my craving starts again. how come i always crave for the bad things when it’s only few days left before the next monthly checkup? i’m pretty sure that the glucose levels will shoot up and the midwife will find out and i’m doomed.

sharing here the chocolate crinkle recipe (credits to: allrecipes.com). perfect gift for the coming holidays!

ingredients:

  • 1 cup cocoa powder
  • 2 cups white sugar
  • 1/2 cup baking oil (i used canola)
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup confectioners sugar (icing sugar)
the ingredients (l-r): oil, eggs, vanilla extract, icing sugar, flour, sugar, baking powder, cocoa powder
the ingredients (l-r): oil, eggs, vanilla extract, icing sugar, flour, sugar, baking powder, cocoa powder

steps:

  • in a large bowl, mix the cocoa powder, sugar and oil. then, beat eggs one at a time and add the vanilla extract.
cocoa mixture for the dough
cocoa mixture for the dough
  • add the flour, baking powder and salt to the cocoa mixture until well blended.
  • cover the dough and chill in the fridge for at least 4 hours. this will make scooping the dough easier before baking.

[after 4 hours]

  • preheat oven to 180C.
  • line some baking paper into the baking tray.
  • using a tbsp scoop for the dough, scoop and roll the dough into a ball and flatten using your palms.
  • coat with icing sugar before placing them in the baking tray.
coat the dough with icing sugar
coat the dough with icing sugar
  • bake for 10-12 minutes then place in a cooling rack afterwards.
well done!
well done!

this is one of the easiest to prepare and a very good gift idea for this coming holiday seasons. perhaps put it in a nice container like a box or a jar, then add some ribbons on it and you finally have something to give this christmas. personalize and home-made stuff makes it extra special. 😉

perfect idea as a holiday gift
perfect idea as a holiday gift

Baking # 14: Yema Cake

if plato says that “necessity is the mother of invention”, then i would say “craving is the mother of bake-off projects”. that applies to me in most cases. living miles away from home where some foods are hard to find, one must find a way to come up with something.

i got intrigued the first time i saw a yema cake appeared in my news feed. it looks inviting and very mouth-watering and i suddenly had that ‘love at first sight’ kind of feeling. so i told myself, “makakatikim din ako nito“.

then, i saw an online seller in fb selling yema cakes for $25. wow that’s expensive! so i’ve decided, “why buy when i can make my own?”. good thing, one of my friends also bake a yema cake so she gave me her recipe. i was not supposed to be eating too much sweets and i almost totally forgot about the yema cake until my ‘glucose police’ reminded me about it yesterday. talking about ‘low EQ’ when it comes to food. haha!

ingredients:

flour mixture for the chiffon cake

baking soda, white sugar, flour, salt
baking soda, white sugar, flour, salt
  • 1 and 1/4 cups of flour
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup white sugar

egg yolk mixture

buttermilk, canola oil, vanilla, eggs and lemon
buttermilk, canola oil, vanilla, egg yolks and lemon
  • 4 large egg yolks
  • 1/3 cup buttermilk
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1/4 cup oil (i used canola oil)

egg white mixture

cream of tartar, egg whites, white sugar
cream of tartar, egg whites, white sugar
  • 4 large egg whites (these were separated earlier from the yolk)
  • 1/4 cup white sugar
  • 1/4 tsp cream of tartar

yema custard mixture

  • 6 egg yolks
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 tsp vanilla extract

toppings

  • grated cheese like cheddar

steps:

part 1 (the chiffon cake)

  • pre-heat the oven to 180 C.
  • in a large bowl, mix the flour mixture altogether until well blended. then sift to make sure there are no lumps.
flour mixture for the chiffon
flour mixture for the chiffon
  • in a separate bowl, combine the egg mixture by whisking until smooth.
egg yolk mixture
egg yolk mixture
whisk and relax
whisk and relax
  • create a well then combine flour and egg yolk mixture and mix until it’s smooth and free of lumps (i think it’s better hand mixing using a spatula instead of a mixer based on the youtube videos i saw).
combine the flour and egg yolk mixture
combine the flour and egg yolk mixture
mix until free of lumps
mix until free of lumps
  • we will now start working on the egg white mixture to create a meringue. combine, egg whites and cream of tartar and beat until frothy and starts forming peaks.
  • gradually add the white sugar as you continue blending the egg white mixture.
egg white mixture for meringue
egg white mixture for meringue
  • now, add the egg white mixture to the flour and egg yolk mixture we had on step 4.
  • add the oil and fold some more.
  • in a cake pan, grease the bottom and place a baking paper at the bottom. then add the batter mixture and bake for 40-45 minutes. once it’s done, let it cool for a few minutes then put in the fridge to cool some more.
cool and ready for frosting
cool and ready for frosting

part 2 (the yema custard mixture)

  • in a sauce pan, combine the yema custard mixture together and cook in a lowest heat setting mixing non-stop until the sauce thickens. make sure to always mix it to prevent from burning.

part 3 (frosting and glazing)

  • remove the chiffon cake from the fridge.
  • since we only had a small cake pan, our chiffon cake turned out thin. so what we did was split the cake in half, slicing vertically and not mid-cross section then placing them on top of each other to create two layers.
chiffon cake cut into two
chiffon cake cut into two
  • we spread the yema custard mixture in between the chiffon cake to create the filling, just like spreading jam on your favorite sandwich.
spread the yema custard in between the cake
spread the yema custard in between the cake
  • then cover the cake with yema frosting. top, side and everywhere!
yema frosting all over
yema frosting all over
  • sprinkle with cheese on top or however you like it. the cheese will help balance the too much sweetness from the custard.
cheesy!
cheesy!

and the finished product…

cravings satisfied :)
cravings satisfied 🙂

dream come true! 😉