Nutella Steamed Panda Pao

My first panda pao was without the nose and the leave deco and it was a bit out of shape. But this time I managed to get it completed and the outcome was awesome. I guess my skills of making pao are getting better. I bought nutella hazelnut chocolate spread for the filling since my boy he loves chocolate instead of other fillings. 

The first time I do not how to wrap the filling with nutella because it was so soft and I failed my first time. Then when I thought of the red bean paste was freeze in the freezer, so I tried it on my nutella. This is how I wrapped it (1 tsp each) and they stay in the freezer until it necessary. And its works!

After steaming the nutella filling will become a bit like a paste and it's definitely delicious!

Nutella Steamed Panda Pao
Recipe source from : TM Website

What you need:-

-250g pao flour

-130g water

-20g sugar

-15g olive oil

-1 tsp instant yeast

-A pinch of salt

Method:-

1) Mix water, sugar, olive oil and yeast into TM bowl, 30sec, 37c, speed 3

2) add in flour and salt, 2 mins  

3) Shape dough into desired shape and let it rest for about 30 mins or double size

4) Steamed for 15-20 mins (depend on the pao size)

Note : Take some dough out and add in charcoal powder for the eyes and green tea powder for the leave deco

I just love the pao smell, it's definitely fresh and yummy!

This little hand can not wait! He want to be my little hand model by holding the panda pao while I was shooting the pictures.

Finally, he got the panda and non-stop pulling his ear ~hahahahah

Pattaya Rice

I was rushing to send my eldest boy to motivation class at 12.30pm. Morning breakfast was killing me and I had no choice to prepare an easy and quick lunch for him before sending him to the class that was held for 6 hours duration.

I do not have anything in the fridge beside eggs!! Then I asked him is it okay if he eat fried egg with rice? He is okay with it. Fried egg was too normal for me then I thought why not I wrap the rice with omelette? Oh~then in my mind I suddenly come across with this pattaya version. Hehehehe~ ok juga ma...

Pattaya Rice

Recipe from : Fiona Low

What you need:-
-Fresh cooked rice
-2 eggs
-fried onion
-dry parsley/chopped spring onion

Seasoning:-
-homemade chicken powder
-pepper
-fish sauce

Garnished:-
-Seaweed
-cucumber
-cherry tomatoes
-chili sauce

Method:-
1) Beat 2 eggs and add in fried onion and dry parsley
2) Used non stick frying pan and pour the beaten eggs and cook only one side (low flame)

3) Scoop out the omelette and place the cooked rice in the middle and wrap it
4) Garnished with some seaweed

Here is my pattaya rice version for the boy. After his lunch, hubby sent him off to the motivation class only to find out that the class was not today~LOL!!!

It's good too that I mistaken the date, if not I do not have this pattaya rice in my blog now~ ≧◠‿●‿◠≦

Air Fried Boxing Chicken

Boxing chicken? Why? Because it looks like a boxing glove that how it got its name. This boxing chicken is just a normal marinated deep fried chicken. But instead of deep fry, I AF it. This way is more healthier and no oil is being used at all.

You can just normal fry without shaping it. To make it more elegant, u just need to make it like a lollipop shape by cutting the top to the bottom and carefully trim/scrapped it down.

Air Fried Boxing Chicken

Recipe by : Fiona Low

What you need:-

-chicken drummet/chicken wing

For the coating:-

-Flour for coating (any brand)

Marination :-

-minced garlic

-ginger juice

-light soy sauce

-chinese five spice

-honey

-pepper

-sugar

Method:-

1) Wash the chicken drummet, trim it into lollipop shape

2) Marinate the chicken drummet at least 2 hours, best overnight

3) Thaw the chicken before coating the flour

4) AF it for 180c for 15 mins

5) After 10 mins, take out the chicken and wrap the bone with aluminium foil to prevent burning

This seasoned flour tastes good

After cleaning and trim

Before putting into AF

My boy came over and told me: 

Kenji : Mummy, the chicken look very special today. 

Me : Oh yeah! Just only the shape

Kenji : When can we start our dinner, I'm hungry

(While I'm still snapping the pictures, hahaha) 

I have total 10 pcs of chicken drummets and the boy ate 4 pcs and keep asking whether is daddy coming back for dinner, if not he wants to eat another piece... LOL!!

Sweet and sour sauce pork skewer style

Chinese Sweet and Sour pork (咕咾肉) in a skewer style. How do I come to think about this skewer idea? Honestly, I'm not sure~it just came to me in an inspiration~Actually I was thinking about cooking this dish just like normal way but I put it up like a satay style because I want it to be more stylish and easy to eat. Well, actually I was bored with the same cooking style and serving.

My version of this sweet and sour sauce skewer came from our famous Malay food 'Satay'. Tomorrow is Mid Autumn Festival and I thought why not cook something special.

Well marinated pork with juicy grilled pineapple, Simply Awesome! Here comes my recipe but kindly noted that all my recipes are all agak-agak version ok~

Sweet and sour sauce skewer style (咕咾肉)
Recipe by : Fiona Low

What you need:-
-pork loin (cut into cube)
-pineapple (cut into cube)
-green capsicum/cucumber (cut into cube)
-big red onion (cut into cube)
-satay stick

Marination:-
-light soy sauce
-pepper
-sugar
-corn starch

Sweet and Sour sauce:-
-tomato sauce
-chili sauce
-sugar
-minced garlic
-Lea & Perrins Worcestershire sauce
-light soy sauce
-hot water

Method:-
1) Marinate the pork with the marination for at least 1 hr, best overnight
2) Grill the pineapple and green capsicum at 170c for 20 mins
3) Deep fry the pork till golden brown and set aside
4) Remain 1 tbsp oil and stir fry the minced garlic till golden brown then add in the tomato and chili sauce, add in some hot water to dilute it.
5) Add in sugar, Worcestershire sauce and light soy sauce
6) Keep stirring until the sauce thickens, done.

 It's time for the skewers~smells really nice and the juicy pineapple are sweet! Make the skewer as per own liking~you can use substitute with other vegetable or fruits. It consumes a bit more time but the presentation is great. You can serve it for you guests and I think they will like it very much.

The sauce~served the sauce like the way you eat your 'satay', the feeling is totally different! I just love the way of serving. 

I really can not stand the smell! Really made me hungry~My hand was shaking and most of my pictures came out blur~oopsss! really so hungry lol! My family was waiting at the dinning table, hubby stole some of the grilled pineapple while I still doing the skewing! Hey, cannot wait yooooo~~

The boy was excited about it and keep asking for more. Seeing my family eat so happily, everything is worth it~Same goes to you! As I said, cook with your heart, cook with your love and everything will come out great! 

Happy Mid Autumn Festival everyone~

Baymax Steamed Pao

After I bought my TM, I used to made pao for breakfast or tea time. It;s just so simply to make. So this time I made some Baymax shape pao for the boy. 

Does it look like Baymax? Hubby can not recognized it mean its doesn't look like it lo~ But the boy in one glace can recognize it. Ok, not so disappointed. 

This recipe is a keeper because it gave me so fluffy and soft texture. I never failed in this recipe! I'm using homemade red bean paste for the filling.

You know~everything that is homemade are always the best!

Baymax Pao
Recipe source from : TM website

What you need:-

-250g pao flour

-130g water

-20g sugar

-15g olive oil

-1 tsp instant yeast

-A pinch of salt

Method:-

1) Mix water, sugar, olive oil and yeast into TM bowl, 30sec, 37c, speed 3

2) add in flour and salt, 2 mins  

3) Shape dough into desired shape and let it rest for about 30 mins or double size

4) Steamed for 15-20 mins (depend on the pao size)

I was struggling with the Baymax body, so I only made the head!  (>‿◠)✌

Steamed/Bake Egg Sponge Cake

They called this Ji Dan Gao (鸡蛋糕),  it is an old fashioned steamed egg cake. What I've done before is Green Tea flavor and marble Green Tea. This time I'm making the original flavor without adding flavouring.

I got two versions here, one is steamed and one is baked. Can you see the difference? Hehe~the lighter color is steamed and the other one is baked. Baked seems like more smoother and nice, but the texture I prefer steamed. More softer and spongier.

You can get more fluffiness if you steam it. This brings back my memories when I was young~ so sweet.. The other one looked more like a cake's texture and is a bit dry for me.

I didn't use any baking powder because my kids are consuming it. As I said before homemade food are always the best. More healthier~

Steamed/Baked Egg Sponge Cake

Recipe from : Fiona Low

(adapted from TM Website)

What you need:-

-5 eggs

-170g fine sugar 

-1/4 tsp salt

-150g self raising flour

-40g olive oil

-1 tsp vanilla essence 

Method:-(Using TM method)

1) Insert butterfly. Put in the eggs, sugar and vanilla essence. Beat 3 mins / speed 3

2) Add in flour, salt and oil for 20 sec / speed 3

3) Pour the mixture into the lined paper cup and steamed at high heat for 15-20 mins

Easier Traditional sponge egg cake! Get you TM now~(>‿◠)✌