Pancake with Strawberry

Pancake with Strawberry

When my husband brought back these home grown delicious

Strawberries from Kota Kinabalu which his business friend planted it, 

I told my family that I wanted to make Pancake.  

Eating this fluffy pancake with strawberry and honey definitely a 

good healthy breakfast and good combination.

For me, I even spread some good butter over it.....yummy!

My family and I love this fluffy pancake, this recipe of mine

does not fail me whenever I make it.

Please click here for the recipe.

Actual fact, today I am up early because earlier I sent
my husband off to Kota Kinabalu for day trip....hope his
friend will give again / more of the Strawberries to us.
Cross my fingers!   :)

Have a good rest over this weekend.

I am submitting this post to Little Thumbs Up event

with this month theme "Butter" organised by
Zoe, Bake for Happy Kids,
Doreen, My Little Favourite DIY and
hosted by Jozelyn, Spice Up My Kitchen.

Chinese Chives Pancake (Thin)

Chinese Chives Pancake (Thin)

Earlier post, I made another thicker version [Chinese Chives Pancake (Thick)] 

but with dried shrimps.  This one is thinner version.  I like both recipes.

I made this for my lunch. No mood to cook anything else.

At least I am in happy mood while preparing and cooking this pancake.

70g Plain Flour / 20g Tapioca Flour / 2 tbsp Rice Flour / 2 tsp Corn Flour

1/2 tsp Chicken Stock Granules / 1/4 tsp Salt / 1/4 tsp Pepper

50g Chives (wash and cut) / 225 ml Pipe Water

Mix in all the dried ingredients (except for water).

Mix the dried ingredients slowly with water until well combined.

Pour in the cut Chives.

Mix thoroughly.

Grease slightly the non stock pan with cooking oil.  Heat up with high fire.

Before you pour in the batter, lower down the fire to medium and

then pour in one ladle of the batter into the pan.

Once you notice some bubble surface, then turn over to the other side

and cook further until both side slightly brown.

This batter yield for 5 pieces only.  If you wanted more pieces, then

increase the quantity to double or triple.

Yummy.....I finished it all by myself...hehehe

Happy Cooking.

Vegetarian Fried Chives Fritters

Vegetarian Fried Chives Fritters

This is one of my favourite snacks.

Crispy outside and soft inside.

I must be crazy in love with chives, recently I have blogged another

recipe with Chives also....well, as long as it is delicious, why not?

It will be best in the world, if you are eating it with thai chilli sauce

....see  my happy face    :)

I am submitting this Vegetarian Fried Chives Fritters to

Aspiring Bakers #19: Dim Sum Affairs (May 2012) hosted by SSB of Small Small Baker.

1 Egg.

50g Chives (cut into 1 inch length).

300g Flour.

1 tsp five Spice Powder.

1 tsp Salt.

1tbsp rice Flour.

300 ml to 350 ml Water.

 Pour all the above ingredients into a bowl

(except for the Chives).

 Mix thoroughly until combined.

 Lastly, pour in the Chives.

 And mix thoroughly until well combined.

If you noticed that the batter is thick, please pour in more water.

The batter should be runny but not too runny.

If the batter is thick, then the fritter will be hard.

My first three fritters was edible but hard, that is why I pour in more water.

 Once your batter is ready, put at one side.

With a pot with cooking oil, heat up the cooking oil with the ladle inside.

You need to heat up the ladle, if not your batter will stick to the ladle.

 DO NOT SUBMERGE the ladle into the batter.

With a spoon, pour the batter into the ladle until 3/4 full.

 With the batter inside the ladle, put in slowly into the boiling cooking oil.

 A short while, with a chop stick, push the fritter out from the ladle.

 Fry further until both side golden brown, on and off turning both side.

Dish and drain on top of a wire rack.

My mother told me by doing this step, the fritters won't be too oily.

While I was frying these fritters, my family said the weather outside

is so humid and hot, scare after eating it, they will have sore throat.

He he he....they say only....after 1 hour, all gone from the plate.

I manage to eat two pieces only.  Who are the one finished it?

You know I know lah.........

Enjoy it!

Chinese Chives Pancake (Thick)

Chinese Chives Pancake (Thick)

Today, I am home all alone.

Son and daughter went to college library to self study 

for coming exam.

Husband went to Kuala Terengganu to fetch his workers.

I cooked this before all of them went out and they said

the taste is great eventhough it is something different from shop.

In fact, this Chinese Chives Pancake is one of my favourite

snacks which my mother cook for my bother and I.

Adapted this recipe from Amy Beh.

If you wanted a thin version, please click here for the recipe.

70g Plain Flour

20g Tapioca Flour
2 tbsp Rice Flour

2 tsp Corn Flour

130 ml Water (room temperature)

50g Chives

1/2 tsp Chicken Stock Granules

1/4 tsp Salt

1/4 tsp Pepper

1/4 tsp Sugar

70g Dried Prawn

Chop the Chives.

Wash the Dried Prawns three times and chop finely.

In a non stick pan, pour little bit of oil and heat it up.

Pour in the chopped Dried Prawns and stir fried until 

cooked like the picture below.

Cooked Dried Prawns and keep at one side.

Mix all the dried ingredients until well combined. 

(except for Water, Chives And cooked Dried Prawns)

Pour in the Water slowly and stir with a fork.

Stir until well combined.

Lastly pour in the Chives and cooked Dried Prawns.

Stir until well combined.

(Note  :  I was greedy with the Chives.  I should have

follow the instructions to put only 50g of Chives and

since I do not want to waste the balance of 40g of Chives,

I put all in and it make the batter dry up. But no worry,

the taste is still there.  Next try, will follow exactly 50g of Chives.)

Heat up the non stick pan with little bit of oil and

pour in one ladleful of the batter into the non stick pan.

Once the pancake can be moved, it means you can flip over.

Once you have flipped over, pan fried further until done.

Once done, keep at one side and cook the rest of the batter.

The batter can make 4 pieces of palm size of the 

Chinese Chives Package and if you have more people

to eat, you just need to double the ingredients.

I definitely will make again next week...of course will follow

the recipe exactly ....he he he  :)

I am submitting this Chinese Chives Pancake to Aspiring Bakers #19 :

 Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Pancake With Peanut Butter & Jelly

Pancake With Peanut Butter & Jelly

[Recipe Source : by Amy Cheong, Desirable Recipes]

This morning, woke up very early, cannot sleep.

Since cannot sleep, my brain cracking what to cook for breakfast?

Came out this very simple breakfast, Pancake With Peanut Butter & Jelly,

sure my son and daughter will love it.

To get my Fluffy Pancake recipe, please click here.

Once you have done all the pancake,

spread the Peanut Butter & Jelly on top of the pancake

and take another pancake to sandwich it.

My children love the Smucker's Goober Brand of the Peanut Butter & Jelly.

Isn't it is delicious to eat with your favourite hot drink?

Happy Eating!

:)

Dorayaki (Japanese Red Bean Pancake)

Dorayaki (Red Bean Pancake)

My whole family loves this Dorayaki,

favourite food of Doraemon). I've always thought that

it is difficult to make until I saw it from Nami from

Just One Cook Book . Thanks to Nami for sharing this recipe.

It is so easy to make and inexpensive.

You should try it out, my daughter and I

had great fun making it.

140g Caster Sugar (it is quite sweet, next try will lower to 120g).

4 Eggs (room temperature).

160g Flour and 1 tsp Baking Powder (shifted).

190g Red Bean Paste.

(Note : For Red Bean Paste, please follow this

recipe from my blog, just click here)

2tbsp Honey.

2tbsp Water.

Pour Caster Sugar, Eggs and Honey into bowl.

Beat until fluffy.

Pour in the Flour.

And mix well until combined.

Put into the fridge for 15 minutes.

After 15 minutes, take it out from the fridge and

pour 1 tbsp of water and mix well. Do not pour in

so much water. The texture of the batter should be

thicker than the normal pancake batter.

Oil your pan with kitchen paper towel.

The oil cannot be visible through naked eyes.

Medium fire.

Pour in the batter from 1 foot high.

Pancake should be 3 inches diameter.

To me, sizes depend on you.

Cook with medium fire.

Once you see the bubbles coming out,

flip it over to the side and cook further.

Remember, while you are cooking the pancake,

please do not go anywhere or do other things,

because your pancake will get burnt easily.

Once done, scoop it out and put into wire rack

and cover with kitchen towel.

I made around 13 pancakes.

Spread the Red Bean paste on top of the pancake

and then place another pancake on top.

My daughter said my Dorayaki has more Red Bean taste

compared to the outside ones. My husband and son said it is

delicious except that it is a bit sweet. My daughter is even going

to facebook her friend about it because she knows that

this friend particularly likes Dorayaki.

The above Doraemon handkerchief was gift from our

Japanese friend, Kikuo Ikegami to my children few years ago.