Hersheys Chocolate Chips Muffin

This chocolate chips muffins are quick to prepare, hassle free & healthier too because instead of white sugar, we only use brown sugar for this muffins. For parents looking for baking activities to do to bond with your children, this is the perfect recipe to go to. InshaAllah. Enjoy baking!

Makes 12 muffins
Or 24 mini-muffins

Ingredients:

300 g plain flour
200 g butter
200 g brown sugar
300 g fresh milk
60 g cocoa powder
4 eggs
1 tbspn baking powder
1 tspn vanilla essence
1 cup Hersheys chocolate chips

Methods:

1) Sieve flour, cocoa powder and baking powder together & set aside.
2) Next, beat the butter and brown sugar till creamy
3) Add the egg one at a time and and milk and beat for abt 5 min
4) Fold in the flour mixture & lastly add the chocolate chips and mix well.
5) Pour in muffin cups abt 3/4 full and bake in the oven ( 180 degrees temp) for about 20 mins, insert a toothpick inside one of the muffin & if it comes out clean, the muffin is done. Enjoy! The muffins can last up till 7 days refrigerated.

Fish Soup

Ingredients:

- fillet of cod fish, cut into cubes (you can use any other fish of your choice)

- some fishballs (optional)

- a packet of soft tofu (cut into cubes)

- a dozen cloves of garlic

- 2 red chillies - slice thinly

- 2- 3 inches of ginger  (half for blending and the rest slice thinly) 

- 2 large onions

- a jug of water 

- some olive oil & sesame oil

- a cube of ikan bilis stock 

- a handful of soya beans

- sea-salt & white pepper to taste

- a packet of bok choy - blanch with boiling water with a little oil

- 2 tomatoes-quartered 

Garnish: Chopped spring onions & Chinese parsley & fried shallots. (optional)

Methods:

1) In a food processor, blend the onions, garlic and ginger into a paste with some water. Heat the oil in a pot and fry the paste till fragrant.

2) Next add the red chillies and fry for a minute then pour in the water. When the soup is boiling, add the soya beans, ikan bilis stock, pepper and some sesame oil and sea-salt to taste. 

3) Cook for about 20 minutes, then remove the soya beans from the soup. 

4) Add the fishballs and cook for five more minutes. Lastly add in the cod fish, tomatoes & soft tofu for a minute and turn off the heat.

5) When serve, add the blanched chye sim to the soup and garnish as shown below. Serve hot. You can have it with rice or noodles. This soup is perfect on a wet cooling day. Enjoy! 

Anchovies Fried Rice ( Nasi Goreng Ikan Bilis)

Ingredients:

- 6 cups of cooked basmati rice

- 1/2 dozen green chillies, few green birds' eye chillies for more spiciness

- 2-3 large onions

- 6 cloves of garlic

- 2 bowls of ikan bilis, wash and drain. ( take a handful for blending and fry/airfry the rest)

- some dried prawn paste- belacan (optional)

- some olive oil

- sea-salt,black/white pepper to taste

- 2 tbspn of sweet soya sauce ( kicap manis)

- a bowl of frozen mixed vegetables

- 3 eggs- scrambled

Methods:

1) Blend the chillies,onions and garlic, ikan bilis and belacan with some water into a smooth paste. 

2) Heat the wok with some olive oil and fry the paste till fragrant. Add sweet soya sauce, sea-salt and pepper to taste. Then add the frozen vegetables. Next, add in the cooked rice and the scrambled eggs. Lastly, the fried ikan bilis. I love to have my fried rice with sunny-side up egg. Serve hot! 

Sweet & Sour Dory Fillet.

Ingredients:

- 1 pkt Dory fillet cut into bite-sized cubes
- 1 cup of tempura flour
- 1 cup of cold water
-  4-5 red chillies
- 3-4 red bird's eye chillies (optional)
- 2 red onions
- 6 cloves garlic
- 1 cup of chilli sauce
- 1/2 cup of tomato sauce
- 1/2 a cucumber ( cut into cubes)
- 1/2 a pineapple ( cut into cubes)
-  a cup of chopped red capsicum
-  sea salt & white pepper to taste
-  cooking oil


Methods:

1) Season the gush fillet with sea-salt & pepper and set aside.
Next, pour cold water into the tempura flour and mix well.
The batter shouldn't be too watery.

2) Heat the oil in a frying pan. Dip the fillet in the batter and fry them till
 golden brown & set aside.

3) Blend the chillies, onions & garlic into a thick paste. Fry the paste with some oil till
fragrant. Next, add the chilli sauce and tomato sauce. Lastly, add the cubed cucumber,
pineapples & capsicum. Add a lil water if the gravy is too thick. Add sea-salt to taste. Pour the sauce over the fish fillet when serve as shown in the picture below.

SHELLOUT

Hello everyone. I hope Ramadan has been good so far for all Muslims out there. It's been a while since I last update my blog therefore today, I'll be sharing a wonderful and delicious recipe which is loved by my family. Shellout! I'm sure those who love seafood will enjoy this dish. Here's the recipe;

SHELLOUT

INGREDIENTS:

- 1 kg crab
- 1 kg large prawn
- 1 kg squid - sotong (slice them up)
- A dozen of large mussels

Note: You may use any seafood of your choice

For the sauce: Blend all the ingredients with some water into a paste

- A small bowl of dried chillies ( soak and drain)
- 3 large onion
- 12 cloves of garlic
- 1 inch ginger
- 1 inch shrimp paste- belacan
- 3 tbsp fish curry powder
- 2 tbsp oyster sauce
- A handful of dried shrimp - wash and drain

Ingredient B:

- I large onion - chop finely
- A handful of curry leaves
- A stalk of lemongrass - bruise it
- a few red bird's eye chillies +- slice them

* salt and sugar to taste
* half cup of olive oil

Garnish:
- 2 stalk of boiled corn- cut into 3 pieces
- A bowl of broiled broccoli florets - boil the florets for 20 secs in a pot of water with a lil olive oil added to it and drain
- a handful of  broiled baby carrots

METHODS:

1) Clean all the seafood and boil them for a few minutes till the seafood are cooked. Strain them and keep the stock. Note: Don't use too much water to boil the seafood. Boil one type of seafood at a time.

2) Heat olive oil in a large pot and fry ingredient B till fragrant.

3) Next add the blended ingredients and fry till the sauce thickens, then add a few tbspn of the stock. Add salt and sugar to taste. Lastly, add in all the cooked seafood and mix them well.

4) Serve with rice and garnish as shown in the picture below. Do leave a comment once you've tried this recipe. Happy trying!

Fried Bee Hoon with Soya sauce and Chicken.

  Ingredients:

  -1 pkt Mee Hoon ( soak in boiling water till soften & drain)

  - 12 cloves of garlic - chop finely

  - 200 gm chicken breast ( cut into small cubes)

  - 1/2 cup light soya sauce

  - 1/2 cup sweet soya sauce 

  - 2 tbspn dark soya sauce

  - 2 tbspn sesame oil

  - 3 tbspn olive oil

  - 1 cup of water

  - white pepper 

  - sea salt ( optional)
  - 1 pkt bok choy (slice into smaller sections, wash and drain)

 Garnish;

  - some chopped spring leaves

  - sliced omelette 

  - sliced red bird eye chilies

  Methods;

• Heat olive oil in a frying wok, add chopped garlic & fry till fragrant. 
• Next add all the sauces, sesame oil, a dash of pepper & water and leave for 2-3 min.
• Then add the chicken meat. Cook for about 5 minutes till the chicken meat is tender. 
• Next, add the Mee Hoon & stir well.Add some water if the noodles are too dry. Lastly, add the bok choy and cook for 2-3 minutes. Garnish as shown in the picture below. Enjoy!