No-Frills Recipes ... cooking, baking & excerpts on travel

  I tried making these chocolate chip cookies with oil as I ran out of butter.  Always curious to try out any new ingredients I gave it a go.  I wasn't disappointed at all as the cookies turned out delicious and tasted good, except that I should have added in some brown sugar to give them a better darker colour. Butterless Chocolate Chip Cookies  (Made with oil) ~  用油制成的巧克力曲奇 Ingredients 3/4 cup oil 2 eggs 180 gm caster sugar (or half caster and half light brown sugar) 270 gm plain flour 1 teasp baking soda 1/4 teasp salt 1 teasp vanilla 250 gm semi sweet chocolate chips Method Sift the plain flour, baking soda, salt, set aside. In a mixing bowl, beat oil, sugar and eggs till creamy. Fold in the sifted flour, mix till well incorporated. Add in the chocolate chips and mix well.  (Dough is a bit wet). Cover the mixing bowl with cling wrap and refridgerate for about 30 mins. Using an ice cream scoop, scoop up the dough and place about 2 inches apart on a parch...

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...

This recipe is very similar to the Orange Cake with Oil which I posted a while ago.  The difference is that I mixed lemon juice with orange juice and thrown in some plumped dried cranberries for good measure.  If totally lemon juice is used the taste will be very sour, so by mixing with a higher ratio of orange juice, there is a balance between sweetness and tartness.  This moist cake can be served as a dessert or for breakfast or as a snack. Lemon Orange Cranberry cake with oil Ingredients 3 'L' eggs 150 gm caster sugar 150 ml oil 50 ml lemon juice 100 ml orange juice 220 gm plain flour 2 tsp baking powder zest from 1 lemon a pinch of salt 40 gm dried cranberries, plumped in a black Tea, for extra flavour. Method Sift the flour with baking powder, salt, set aside. Soak the dried cranberries in a hot tea for about 5 mins.  Strain and pat dry.  Sprinkle on some of the flour from above. In a mixing bowl, mix the lemon zest with sugar using a ball whisk till well c...

  This soup is not only delicious, it's nourishing as well.  It can be served on its own or with some vermicelli, noodles or a hot bowl of white rice with a vegetable on the side.  An easy one pot meal especially on a wet and rainy day. Cordycep Flower and Mushroom Chicken Soup   ~   蟲草花冬菇鸡湯 Ingredients 350 gm free range chicken drumsticks 12 seedless red dates 8 dried scallops  8 shitake mushrooms 8 gm dried cordycep flowers 1 Tbsp goji berries 1 lt water 3 ginger slices Salt to taste Method Rinse the dried scallops, cordycep flowers, set aside. Soak the shitake mushrooms till soft, cut off the stem.  Set aside. Blanch the drumsticks in hot water with the ginger slices for about 5 minutes. Rinse the drumsticks in water.   In a pot of 1 lt water, add in the drumsticks, red dates, cordycep flowers and bring to a boil.  Then turn on to low heat and after half hour, add in the dried scallops.  Continue to simmer for abou...

  This is my first attempt baking a chiffon cake without using the chiffon cake pan but instead with a normal round 7 inch pan and a parchment lined base to ensure a smooth surface for 'frosting' the cake with almond spread.  And I inverted the cake with the support of 2 overturned glasses.  I adapted the recipe from anncoo's Pistachio Chiffon Cake but I substituted  ground pistachio with almond meal.  The cake turned out well, delicious, light  and soft like any other chiffon cake. Almond Chiffon Cake  ~  杏仁戚风蛋糕     ( Adapted from 'here'. ) Ingredients (A)                                                             4 egg yolks, (70 gm) with shell 45 gm caster sugar 45 gm vegetable oil 30 gm almond meal 60 gm plain flour 2 Tbsp cornflour 1/8 tsp salt 60 gm almond spread 50 gm milk Almo...

  This is a very simple, easy to prepare, fuss-free dish which will go very well with plain white rice.  Also a very popular dish with kids and adults alike.  If the kids cannot accept too much chilli, you can omit it and the chilli sauce too.   All you need to do is just to dump all the ingredients into the wok and  cook.  Here's how ........ Sweet and Sour Pork Ribs ~  甜醋排骨 Ingredients 500 gm pork ribs, cut into 2 inch lengths 60 gm shallots          30 gm garlic                10 gm ginger            2 bird eye chillies      2 tsp chilli sauce 1 tsp tomato sauce 1 tsp sugar 1/2 tsp salt 4 cups water 1 tsp Balsamic vinegar, or to taste Thickening -  1.1/2 tsp cornflour + 1 Tbsp water Preparation Wash the pork ribs and blanch them in hot wa...

  A quick and easy pumpkin stir-fry,  just that I partnered it with some bittergourd to infuse  with the sweetness of pumpkin.  A comforting and healthy dish and it's delicious to load spoonfuls of it onto a bowl of hot plain white rice. Pumpkin and Bittergourd Stir-fry ~   南瓜炒苦瓜 Ingredients 150 gm kabocha squash (Japanese pumpkin), thinly sliced with skin 150 gm bittergourd, sliced 10 gm dried shrimps 3 pips of garlic chopped 1/4 cup water or more if needed Light soy sauce to taste Oil for frying Some curry leaves (optional) Method Add some salt into the sliced bittergourd, let sit for about 15 mins.  Squeeze out any juice, rinse.  This helps to extract some bitterness from the bittergourd. In a pan, saute the dried shrimp, garlic and curry leaves till fragrant. Toss in the kabocha and stir-fry.  Add some water to cook the kabocha.  When it's semi-cooked, add in the bittergourd, continue to stir-fry, add water if necessary. Use a fork t...