Oatcakes

Oatcakes

Today is my daughter's 20th birthday.  I baked this Oatcakes for her today.

You must be wondering why I am not baking a real cake.

Reason is that I wanted to bake something that she likes and also she can 

bring to college as snack while studying, revision or mooting.  

About my daughter's Moot National Competition.  Well, she and her team

had gained into the 1st preliminary round, yesterday at the 

Kuala Lumpur Regional Arbitration Center.  The competition was held from

8am until 6pm (so long hours).  Anyway, proud of her and her team.  

Well, wishing them again for the next round.

She nearly back out from this competition, told her that if bro (her brother)

can do it, why can't you?  My husband and I are very proud of our two children.

Wishing my dear daughter a very Happy Birthday and may you be blessed

with wonderful years ahead.

You must be wondering why this recipe is not named Oat Biscuit or Cookie?

Click here to more information.

I adapted this recipe from Nigella Lawson, How To Be A Domestic Goddess.

I double all the ingredients.

Original recipe :-

1 cup plus 2 tablespoons quick-cooking oats.

pinch of salt / 1/4 teaspoon baking soda.

1 tablespoon lard or butter (melted) - I used butter.

6 - 14 tablespoons very hot water - I used 7 tablespoons.

Put the oats in a bowl and add the salt and baking soda.  Combined well.

Make a well in the middle and pour in the butter.

Combined well.

Make again a well in the middle and pour enough hot water to mix to

a stiff dough.  

Knead it for a while to make it come smoothly together.

Roll out as thinly as you can.

Use a 3 inches cookie cutter.

Place the cut oatcakes on top of an ungreased baking sheet and

bake at 30 minutes or until the edges are turning golden brown.

Once baked, removed to a wire rack to cool.  (it will crisp up on cooling)

My dear daughter definitely will be having a gala time drinking her favourite

Nescafe Dolce Gusto Chococino drink while eating this specially baked

Oatcakes.

I am submitting this to "Cook Like A Star - Nigella Lawson" event organized by

Zoe of Bake for Happy Kids and co-hosts by Joyce of Kitchen Flavours 
and Anuja of Simple Baking.

Pan Fried Eggs With French Beans And Dried Chinese Sausages

Pan Fried Eggs With French Beans

And Dried Chinese Sausages

This dish is very easy to cook.  It was taught by my dear mother.

Yesterday evening, we had steamboat for dinner and Fiona (my

daughter's friend) joined us also. While we are having dinner,

I asked her whether she will mind having pre-cooked dish to bring

home for her brothers and herself for tomorrow lunch or dinner.

She was surprised as to why I asked her this!  Told her that there is one

blogger who is having an "Egg" theme and I wanted to cook this dish to post

into my blog but nobody will eat this dish because today I won't be 

cooking lunch and dinner. She accepted my offer.

She is such a good, obedient and strong girl.  Whoever who has a son who marries her

will be lucky. She's been taking care of her three siblings,

cleaning, washing, cooking and etc and don't forget that she has to

attend college for her Law Degree.  I feel good that while I can post

this dish into my blog and at the same time, 

they can have motherly good food to eat :)

One handful of French Beans (wash and drain).

One pair of Dried Chinese Sausages (soak with hot water and take off the edible plastic).

6 Eggs (Not 4 as shown).

Slice thinly the French Beans and Dried Chinese Sausages.

Beat the Eggs with one teaspoon of Pepper and Salt.

Pan fry the Dried Chinese Sausages (slightly done will do) and put aside.

Heizzz....some of the Dried Chinese Sausages slightly burnt....forgotten

to watch out for it while doing other chore.

Mix thoroughly the beaten Eggs with French Beans.

I use a 8 inches non stick pan.

Heat up the pan with 1/2 tablespoon of cooking oil.

Once heated up, pour in two ladleful of mixture and QUICKLY 

place a few pieces of the Dried Chinese Sausage on top of the mixture.

If the egg mixture is moveable then the egg mixture is cooked. 

Then turn over to the other side to cook further.

Once cooked, turn into a serving plate.

The above egg mixture yield 3 slices.

Isn't its yummy?

My daughter's friend said it looks like Pizza and my daughter said

it looks like Korean Pancake. Dear Fiona, don't forget to give me your

comment on this dish.

Have a nice weekend.

I am submitting this to the Little Thumps Up "Egg" event organized by

Zoe of Bake for Happy Kids, Doreen of My Little Favourite DIY and hosted

by Yen of Baby Sumo, Eat Your Heart Out.

Braised Pork Belly With Soya Sauce, Garlic And Eggs

Braised Pork Belly With Soya Sauce,

Garlic And Eggs

My mother loves to cook this dish for us during my younger days until now.

Now I am cooking this dish for my family.  I think this dish has been

with us for more than 49 years (if plus my mother's younger

days, then it will be more than 100 years.... LOL).  This dish is very flavourful 

full of soya sauce and garlic and when you eat together with those eggs, 

it just make in heaven....you even wanted to eat more rice.

I remember one of my dear colleagues taught me one dish similar to this dish 

but without egg.   I concluded both dishes are delicious also.

My dear mother with my dear daughter.  This photo taken at Baskin Robbins

Ice Cream in Pavilion last two weeks ago.  My dear mother is 76 years old.  

Her feature does not look like one old  hag lady, am I right?  

She is still kuat (strong).  Her secret....be a vegetarian.

She is a vegetarian more than half of her age.

290g Pork Belly (Wash, drain and cut into slices with skin intact).

2 bulb of Garlic / 1 1/2 tablespoons of Caster Sugar

2 tablespoons of Cooking Oil / 3 tablespoons of Soya Sauce

1 1/2 tablespoons of Dark Soya Sauce / 1/2 tablespoon of Black Pepper

1 cup of Water

Heat up your pot with 2 tablespoons of cooking oil.

Add in the caster sugar and once it is caramalised.

Add in the slice pork belly and garlic.  Stir until all the oil and sugar

coated all the pork belly.

Add in the soya sauce, dark soya sauce and water.

Let it boil with high fire until boil and then lower the fire to medium.

Simmer it for 10 minutes or until the sauce left 1/2 cup.

(Note : The preference is yours if you prefer more sauce or little sauce.

To me, I wanted the sauce to be thicker.  If your family prefer more sauce,

by all means, add more water.)  Remember to taste it.

Add in the black pepper and stir until combined.

Switch off the fire.

Lastly, add in the hard boiled egg and stir until the sauce coated the eggs.

Yummy! Yummy! Yummy!

This dish was finished by my dear family.  Even the rice and sauce are all gone

together with other dishes that I cooked (Steamed Fish and Stir Fried Vegetable).

Don't be alarmed, it is more than the above picture.  

This dish is enough for four people.

I am submitting this to the Little Thumps Up "Egg" event organized by

Zoe of Bake for Happy Kids, Doreen of My Little Favourite DIY and hosted

by Yen of Baby Sumo, Eat Your Heart Out.

Happy Cooking and I hope you and your family will like this dish.

Apple Pie Puff Pastry

Apple Pie Puff Pastry

Eating Apple Pie with your favourite drink, isn't it is wonderful?

I am not a Coffee Drinker but crazy on Tea.  Anything to do with Tea,

I just love it especially this Harrods Green Tea with Jasmine.

The taste and aroma just wonderful.

I made this Apple Pie last few weeks ago and hope you will like this recipe.

Happy Baking.

Few slices of Ready Made Puff Pastry (thaw for a few minutes),

not to long please, cause the pastry will become very soft which will

make it harder to work with.

Some Apple Pie Filling (click here for the recipe)

Place one Ready Made Puff Pastry on top of a working top.

Place one tablespoon of the Apple Pie Filling near the center line

of the Puff Pastry.  Not to much please, cause the filling will ooze out.

Fold it like the above photo.

Use fork to close it and to make pattern also.

It is easier to lift up the Apple Pie Puff Pastry by using a thin spatula.

Place it on a lined baking tray and bake at 190 Degree Celsius for 

30 minutes or until done.

Once baked, take it out and let it cool completely.

Instead of my daughter enjoying the Apple Pie Puff Pastry, I also

enjoying my day reading my favourite novel, eating Apple Pie Puff Pastry 

and sipping Green Tea.  What a wonderful day!

:)

Salted Duck Egg Porridge

Salted Duck Egg Porridge

Since yesterday, most of the hours, I am home alone.

I am not sad about it but just the house sooooo quiet.  

Don't know how will I feel when both of my kids gone to UK to read law. 

(Yeap. The correct sentences are "read law" and "not study law". 

This is what both of my kids told me).

Daughter went out to meet friend, husband has gone to Miri 

and son has gone to work part time which today will be his last day.  

Now, he is having his summer holiday.

I know I will be lazy to go out to pack meals, thus I made up my 

mind to cook porridge for my breakfast and lunch for today.

I use slow cooker to cook the porridge and started to cook yesterday 

around 11.00 pm.

1 **cup of Rice (wash until the water is clear) and 

mix with 1/2 tablespoon of Cooking Oil and 1/2 tablespoon of Salt.

Let it be for 1 hour and then pour 8 **cups of water and turn the

slow cooker switch to "Auto" mode.

**(Note : Please use the same Cup that you measure the rice and water)

2 Salted Duck Eggs (rinse off the black mud) and boil the Salted Duck Eggs

until cooked (you can cook it the next day when your porridge is cooked).

Look like this when you wake up the next day around 7.45 am.

The porridge so smooth.  Turn off the switch.

Chopped Spring Onion.

Oooh.....I am not eating the black mud!!!....I am showing you the looks

of the Salted Duck Egg (before and after cooking).

Add in the cut Salted Duck Egg and sprinkle some chopped

Spring Onion, Soya Sauce and Ground Pepper.

Such an easy dish to cook.  I just love it.  Don't you?

I am submitting this to the Little Thumps Up "Egg" event organized by

Zoe of Bake for Happy Kids, Doreen of My Little Favourite DIY and hosted

by Yen of Baby Sumo, Eat Your Heart Out.