Category: My Kitchen

All my recipes are here. It’s for my own reference. However, you are welcome to try it out too.

Happy Chinese New Year 2020

Posted on By sweet surrender No Comments on Happy Chinese New Year 2020

It’s the Year of the Mouse! How time flies… Wishing you a very Happy Chinese New Year and may you be blessed with great health and prosperity.

Here’s my very first video on YouTube that is Chinese New Year related hahaha… This mini popiah is what I’ve been making every year. I used to use a convection oven for it but ever since I have an air fryer, I’m using the air fryer to make it.

Ingredients:
Spring roll pastry (e.g. 50 sheets can yield 450 mini popiah)
Meat floss (e.g. pork/chicken/shrimp)
1/2 teaspoon cornstarch mix with 20ml water (can always make more when you run out)
*No fix measurement on the above. You can have as much filling as you want or make it as big or as small as you want.

Air fryer or oven setting:-
Temperature: 140 degree Celcius
Time to: 20-25 minutes
Stop it after around 10 minutes or mid-cycle, shake it or stir it(depending on your equipment feature) to ensure balance distribution of heat, then continue the air frying.

As simple as that. The temperature and time are just guidelines depending on your air fryer or oven. The size and the amount of the popiah will also need to be taken into consideration. As long that you don’t burn it. The spring roll pastry should be crispy as the end result.

Remember to store them in airtight container. Enjoy!

Bulletin Board, Me, myself and I, My Kitchen, Vlog

How to Make Easy 3 Ingredients Corn Soup – Canned Corn Kernels, Eggs, Minced Meat

Posted on By sweet surrender No Comments on How to Make Easy 3 Ingredients Corn Soup – Canned Corn Kernels, Eggs, Minced Meat

In case you are are too lazy or just want something quick and easy, you can consider making this corn soup.

Ingredients:
1 Can corn kernels
3 Eggs (you decide on how much egg you want)
200gm Minced meat (you decide on how much meat you want, any meat you want, I used pork mince)
1 Can of water (optional)
Salt & Pepper to taste (optional, I only use Sarawak Black Pepper)

Instructions:
Just dump everything in the pot and bring to boil 😀

Easy? Hehehe… CNY is coming soon. How’s your preparations?

My Kitchen

How to Make Japanese Hot Cake with Nagatanien The New Otani Hot Cake Mix

Posted on By sweet surrender No Comments on How to Make Japanese Hot Cake with Nagatanien The New Otani Hot Cake Mix

Merry Christmas!! We are approaching 2020 soon!!

Want to share this video with you in case you are looking for videos on how to use Nagatanien The New Otani Hot Cake Mix:

I bought this from my previous Osaka trip. This video took me hours to film. I hope this is what you are looking for and can help you in making Japanese hot cake or pancake with the this premix or in case you are wondering whether this premix is foolproof enough or not.

Food Porn, Going Places, Land of the Rising Sun - Japan, My Kitchen, Review It!

How to Make Bounty Cookies with Bounty Cookie Mix

Posted on By sweet surrender No Comments on How to Make Bounty Cookies with Bounty Cookie Mix

I kept thinking I did post about how to bake with Bounty Cookie Mix, apparently I didn’t… I only posted it in on Instagram a year ago hahaha… This year, I decided to do a proper one on Youtube. Here you go…

Here’s the instructions for it which you can also find at the back of the packet:
You will need: 25g butter, 15ml water (1 tbsp).
Cooking appliances vary. These instructions are given as a guide.
Preheat your oven to 180°C/Fan 160°C /Gas Mark 4.
Empty the contents of the pouch into a bowl.
Soften 25g of butter in the microwave (Make sure it isn’t too hot or it will melt the chocolate).
Add the softened butter to the cookie mix and stir well (It should look a bit like a crumble mix).
Add water and mix until you have stiff dough (Add extra water if necessary).
Divide the mix into 8 evenly sized balls. Place on an ungreased baking tray and flatten (leave enough room between cookies so they can spread).
Bake in the centre of the oven for 12 minutes until golden (or leave in a little longer for extra crunch).
Allow the cookies to cool on the baking tray before transferring to a wire rack to cool completely.

Food Porn, My Kitchen

Mochi (Microwave Version)

Posted on By sweet surrender No Comments on Mochi (Microwave Version)

I’ve been wanting to make mochi a long long time but never get to do it. Finally, few weeks ago, I did it. It’s so easy!

Ingredients:
2 cups of glutinous flour
2 cups of water
2 tablespoons of sugar
Sesame seeds/dessicated coconut/anything that can avoid the mochi sticking to each other (no specific measurement, for coating)

Instructions:
1. Mix glutinous flour and water well.

2. Place it in microwavable container covering the top of the container.
3. Microwave on HIGH (900 Watt) for 4 minutes.
4. Leave it cool for a bit.
5. Roll into ball and coat it with sesame. Do it as fast as you can. The longer it takes the harder it is to shape it into a ball.

Tips: Use plastic knife or spoon cut or scoop the mochi to avoid sticking.

Variations:
Green tea mochi: Mix one teaspoon of green tea powder to make green tea mochi.
Red bean paste mochi: Fill the mochi with red bean paste.
Just be creative! Experiment!

Food Porn, My Kitchen