Buttermilk Baked Chicken

 Buttermilk Baked Chicken

 When I baked this, my son and family just loved it.

My son was so crazy with it until he himself cooked it

continuously for few weeks since he wanted more protein.  

I adapted this recipe from Sarah Carey from Martha Stewart.

 4 pounds Chicken (rinsed and patted dry) (4 pieces)

8 slices of White Bread (3 slices)

1 cup Buttermilk (1/2 cup)

1 tsp Hot Pepper Sauce (omitted)

Salt and Pepper (1/2 tsp Salt x 2 & 1 tsp Black Pepper x 2)

3/4 (2 1/2 oz) cup grated Parmesan Cheese (omitted)

1 tsp dried thyme (omitted)

Vegetable Oil, for baking sheet (omitted)

*Note (red colour is my modification)

Before you start your preparation, heat oven to 400 Degree.

Rub baking sheet with oil (omitted).

Rub chicken with Black Pepper and Salt.

Pour Buttermilk and more Pepper since I do not have Hot Pepper Sauce.

Mix until well combined.

Let it marinate for 30 minutes.

Pulse White Bread in food processor until coarse crumbs.

Mix the bread crumbs with the balance of the Pepper and Salt.

Mix until well.

Remove chicken from the Buttermilk mixture, letting excess drip dry

back into the container and place chicken in the bread crumbs.

Turning to coat evenly. 

Place coated chicken evenly in an oiled baking dish.

Bake for 35 minutes until cooked and golden brown.

After 20 minutes, turn over the chicken and cook further.

Verdict .......outside crispy and inside soft and tender.

Hmmm, will be even more delicious if we eat with 

fried wedges and salad.  Best in the world.

I am submitting this post to Cook Your Books #13 hosted by

Joyce, Kitchen Flavours.

Bread and Butter Pudding with Cranberries

Bread and Butter Pudding

with Cranberries

The weather is so hot and humid.  

Have no choice but to switch on the air condition while making

this pudding.  My family love this bread pudding and all of them

has their own preferences e.g. raisin, cranberries, chocolate,

nuts, peaches and etc.  Well, today I am putting cranberries

which is my favourite.  I adapted this recipe from The Malaysian

Women's Weekly "Fast & Fabulous Recipes". 

 300 ml Fesh Milk

6 Eggs, beat slightly

300 ml Thickened Cream

50 g Butter

1/2 tsp Vanilla Extract

80 g Dried Cranberries

165 g Caster Sugar

8 slices of White Bread (used 10 slices)

2 small Bananas, sliced diagonally (omitted)

25 g Sultanas (omitted. replaced with cranberries)

25 g Apricot Jam (omitted)

25 g Flaked Almonds (omitted)

Cream, for serving (optional)

*Red notes will be my modification.

 Combine cream, milk, eggs, sugar and vanilla.

 Beat until all well combined.

 I abandon the idea of cutting off the crusts of bread 

because I find it will be a waste.

Butter up all the white bread.

The bread can be cut into rectangles or triangles, depending on

the shape of your dish.

 Grease an oven proof dish.  

Arrange 1st layer with buttered bread in the dish.

 Arrange with dried cranberries.  Pour in over 1/3 of the egg mixture.

Repeat, then place remaining bread on top.  

Pour remaining egg mixture and stand for 20 minutes.

 Bake for 30 minutes or until set at 180 Degree Celcius.

 Remove pudding from oven.  

Brush the top with heated jam and sprinkle with almonds. (omitted)

Return to oven for 5 minutes and serve warm with cream. (omitted)

The sweetness is yummy and the texture is not hard nor too soft.

This recipe sure a keeper.

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.

I am submitting this post to Cook Your Books #13 hosted by

Joyce, Kitchen Flavours.

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.

Baked Macaroni and Cheese

Baked Macaroni and Cheese

Yesterday was my son 23rd Birthday.

My husband organized a small beer party for him celebrating with

us together with friends from my husband and son.

They started around 6.00 pm until midnight.  My daughter and I

joined them around 8.00 pm because both of us does not like

alcohol.  Till midnight, they had 6 tower of beer....My Goodness! 

Well, all of them reached home safe and sound and lastly a good

get together with great company.  My daughter told me that maybe 

my husband organize this celebration because maybe daddy going to miss 

brother since brother will be flying to UK to read Law this September 2014

...I said "maybe".

Wishing my dear son A Happy 23rd Birthday!

The next day morning, I baked for my son

"Baked Macaroni and Cheese" because it is his favourite and

also my family.  Other named it "Mac and Cheese".

While eating, my son and daughter keep on giving 

me a good review over it.  I keep on smiling because that will

be the best present to him.  I still remember that both of them

has been eating this food since they are young whenever we

patronize Chili's Grill and Bar Restaurant.

Hope you will try it out....very easy to make and cheesy to eat.

This recipe adapted from Allrecipes.com

It yield for 1 person, do increase the ingredients if you are cooking

for more than 1 person.

 3 tbsp uncooked Macaroni Pasta (5 tbsp)

1 tbsp Butter / 1 tbsp Flour / 1/4 tsp Salt / 1 pinch Pepper 

1/8 tsp Onion Powder / 1/2 cup Milk

1/3 cup Cheddar Cheese / 1/8 tsp Ground Mustard

1 dash Worcesterhsire Sauce (omitted)

1 dash Hot Sauce (omitted)

1 teaspoon Bread Crumb (omitted)

1 tbsp shredded Cheddar Cheese (2 tbsp)

2 tbsp of Mozzarella Cheese

(Noted : My modification in red colour)

While posting this recipe, NOW I know and realize why there is so much sauce, 

because I pour in 1 cup of milk instead of 1/2 cup of milk.....aiyoh! 

I am old already.  No worry because my children still love it....hahaha

 Cook Macaroni with sated water until still firm to the bite around

8 minutes.  Drain well.

 Melt the Butter over medium fire.

 Stir in the Flour until smooth.

 Add in Salt, Pepper and Onion Powder and stir until well combined.

 Add in Milk and whisk until smooth.

 Add in 1/3 cup of Cheddar Cheese and Ground Mustard and whisk until

well combined.

 Lastly add in the cooked Macaroni Pasta.

 Stir until well combined and coated.

 Pour all into a baking dish.

 Sprinkle 1st layer with 1 tbsp of Cheddar Cheese and

2nd layer with all the Mozzarella Cheese.

 3rd layer will be the 1 tbsp of Cheddar Cheese.

Actually, I put more Cheddar and Mozzarella Cheese more

than the actual recipe.

 Bake in a preheated oven at 200 Degree Celsius about 15 minutes.

Yummy for the birthday boy and my daughter.

Today I am baking again for them to eat it tomorrow.

That's show how delicious it is!

Happy Weekend.

I am submitting this post to Little Thumbs Up event

with this month theme "Milk" organised by

Zoe, Bake for Happy Kids,

Doreen, My Little Favourite DIY and

hosted by Tze, Awayofmind Bakery House.

and

I am submitting this post to Cook Your Books #12 hosted by

Joyce, Kitchen Flavours.

Green Tea Chinese Steamed Sponge Cake (Kai Dan Gao)

Green Tea Chinese Steamed

Sponge Cake (Kai Dan Gao) 

 There are a few bloggers out there who have successfully steamed
Matcha Mushipan (Japanese Steamed Cup Breads) but for me, it's

a failure even though my colleagues said the texture and taste are great.

It is just does not pass my text.  Well, with all the frustrations I had, I told

my colleagues that maybe I should use my trusted Chinese Steamed Sponge

Cake recipe (click here for the recipe) that I posted many years ago.
But, this time, I'll just add the Green Tea Powder only.

One of my closed colleagues said "Yeap! you should do that!".  And without

any hesitation, I did it on the same weekend and the result is wonderful.

150g Castor Sugar / 180g Self Raising Flour / 4 Eggs

1tbsp Matcha Powder (Green Tea Powder) / 50ml Sprite or 7 Ups

1/2 tbsp Vanilla Extract (original is 1 tbsp)

Beat all the eggs until frosty.

Add in the Castor Sugar and beat until creamy and thick.

Add in Vanilla Extract and beat until well combined.

Divide the combined Self Raising Flour with the Matcha Powder

into two batches.  Beat in the 1st batch of the flour and alternate with 

Sprite or 7 Ups and ending with the 2nd batch of the flour 

until well combined.

The batter is ready to be poured into moulds.

Make sure the water to steam the cakes are boiling before you pour

the batter into the mould.

Lay a tea cloth (like the picture above) to avoid dripping water drop 

onto the cakes, if not, your cakes will be mushy.  

Steamed for less than 15 minutes.  Do check after 10 minutes.

It is cooked when the skewer comes out clean.

Too happy with the result until I have forgotten to take picture of the

texture of the cakes.....heizzzzzz!

Have a nice weekend.