Clickin' Kitchen

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Homemade Berries Jam

Nothing beats having yummy jam with pancakes!  Just think about how the jam will trickle down the sides of the pancakes that had been stacked up…oh…the gewy, sweet & sour jam with the bite of the blue berries and seeds of the raspberries…oooohhhhh…now that is making me really hungry…I should stop that right now!

I had made blueberry jam previously, but berries jam is totally different.  The key thing is to know which berries disintegrate quicker so that you’ll know which ones you should start boiling first.  Well, I didn’t know better (but now I do)…so I just threw in all the berries at the same time.  Not the smartest thing to do, but still it worked out pretty well. And did I mention it’s so easy as well?

The only thing missing from this post is the one for pancake.  I should use up my buttermilk before it turns into cheese….so that I can enjoy it with my jam.  Can’t wait for the morning to come by quicker now…

 

Homemade Berries Jam Recipe

1 punnet raspberry
1 punnet blueberry
2 1/2 tb maple syrup
1/4 ts lemon zest
1/4 ts orange zest
Dash of nutmeg & cinnamon powder

1. Thoroughly wash the raspberries and blueberries.

2. Throw them into a small pot and turn up the heat (but don’t put it on high because it’ll start burning the berries).

3. Once the berries start bubbling and sweating, turn the heat down so that they won’t burn =).

4. When the berries have burst and are bubbling away, add in the lemon and orange zest, followed by the nutmeg and cinnamon powder.

5. Add the maple syrup when the berries have more or less disintegrated. Yes even for the blueberries.  Basically, you want the blueberries to flatten somewhat, but still whole.

6. Once the mixture starts to thicken, off the heat and strain the mixture into a nice air-tight bottle.  This is to remove all the seeds from the raspberry…else it’ll be more crunchy than jammy.  I happen to like my blueberries whole and not mushed up, so I removed my blueberries from the strainer and drop them into the bottle.  Afterwhich, I used a spoon and stirred around the strainer so help the mixture strain quicker.  It is really slow since the mixture is rather thick.

7. When cooled, refrigerate.

You now have a great bottle of jam that you can enjoy with yogurt, on bread or just as a spoonful of snack!

  

  

 

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Update: Homemade Bak Kwa (BBQ Pork Jerky)

To all those inspired to make your own bak kwa, I’ve got an update for you!!!  I found another recipe that is MUCH better than the previous one!  Of course, I couldn’t be bothered to find all the stated recipes, so to Bigheadmagicmad, I had to make slight revisions to your recipe… But it was great that I found your recipe…it definitely made the Bak Kwa a lot more similar to what you get outside!

Update: Homemade Bak Kwa

500g of Minced Pork (do not get those that are too fat…the fat burns really easily!)

Marinate
3/4 tb fish sauce
slightly less than 1 tb light soya sauce
1/2 Cup of coarse sugar
1/16 ts 5 spiced powder
1/4 ts of cinnamon powder
1/4 ts of white pepper powder
3/4 ts of rose water
3/4 ts of hua tiao chiew
1/4 ts of corriander seeds powder
Few drops of red colouring
1/2 ts of dark soya sauce

Honey for brushing during the grilling

Directions:

1. Mix all the ingredients except for the pork in a large bowl until the sugar dissolves. Add the minced pork and marinate overnight (this will allow the meat to absorb all the flavors from the ingredients).

2. Spread the marinated minced pork thinly onto a piece of aluminium foil. Note: If the meat is too thick, it feels like you’re eating pork chop, if it’s too thin, it tears really easily. So try to make it about 3mm in thickness…I know it’s challenging, I still haven’t got it perfect yet!)

3. Place the aluminium foil over a charcoal grill.  You have to use the grill to get the same effect as what you do in the shops.  It makes such a difference with the charred smell and taste.  Note: Beware of the fire.  The charcoal cannot be flamming – if the fire is too hot, it will burn the meat really quickly.  The best fire is to have the charcoal glowing, but no flames should be seen.  In the shops, the fire tends to be really big, but remember, they’ve already dried the minced pork.  In our case, the pork has not been dried yet!

4. Once you are able to lift the entire sheet of semi-cooked minced pork from the aluminium foil, flip it over (removing the aluminium foil in the process) and brush a little honey over the sheet of semi-cooked minced pork.  Keep flipping the sheet of minced pork from side-to-side (applying a litle honey to the meat each time you flip it) to prevent it from being burnt and charred.

5. When the sheet of minced pork has dried, consider it done!

 


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Homemade Bak Kwa (aka Barbeque Pork Jerky)

Wow…I would never have thought that I could do something like that.  Thanks WWW!  It’s really because you exist, hence I’m able to experiment with all these things.  So my latest quest was Bak Kwa for the impending Chinese New Year.  It’s one of my favorite times of the year (albeit it’s a very tiring time too).  This year, I am a lot busier than usual, reason being, I’ve decided that I wanted to do some of my own cookies/snacks.  And Bak Kwa is one of them!!!  And I did it *all smiles*.  Many thanks to Soy and Pepper for sharing the recipe was I able to endeavour on such a feat.  Of course, I made some slight changes to enhance the taste a little more.

I used to think that such things must be almost impossible to make, since people charge so much for it.  But when I searched around the WWW and saw the recipes that others had put up…goodness, it was EASY!  Of course all these things need some effort to get done, but seriously, it’s SO easy to make your own bak kwa!  It just takes some interests and love to get it done.  But the results…oh…not only does the house smell of the wonderful aroma of bbq pork, the end result of the bak kwa on your plate is…is…amazingly enjoyable.  I just hope the family will like it as much as I had fun doing it.

Bak Kwa (Barbeque Pork Jerky)

500g mince pork (please don’t get lean meat, you need the fats to make the bak kwa palatable and soft)
1/2 cup brown sugar
1 tbsp fish sauce
1 tbsp rice wine
1/3 tsp five-spice powder
1 tsp sesame oil
1 tbsp light soy sauce
1/2 tsp salt
A few drops of red food colouring

Honey for brushing during the grilling

Directions:

1. Mix all the ingredients except for the pork in a large bowl until the sugar dissolves. Add the minced pork and marinate overnight (this will allow the meat to absorb all the flavors from the ingredients).

2. Spread the marinated minced pork thinly onto a piece of aluminium foil, approximately 5mm . I placed the minced pork on the aluminium foil, placed a cling wrap over it and used the rolling pin to get an even layer.

3. Place the aluminium foil over a charcoal grill.  You have to use the grill to get the same effect as what you do in the shops.  It makes such a difference with the charred smell and taste.  You can also use the oven, but it is no where as fragrant!

4. Once you are able to lift the entire sheet of semi-cooked minced pork from the aluminium foil, flip it over (removing the aluminium foil in the process) and brush some honey over the sheet of semi-cooked minced pork.  Depending on how big the fire, keep flipping the sheet of minced pork from side-to-side (applying honey to the meat each time you flip it) to prevent it from being burnt and charred.

5. When the sheet of minced pork has darkened in shade, consider it done! Cut it up into bite size and devour it!

Just 680g of minced pork gave me 1 full tupperware of Homemade Bak Kwa.  Wow….


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Pancake breakfast

By far, I think this Christmas is one of the most enjoyable with the children (then again, I’ve only had 3 christmases with the kids).  I woke up this morning to a rainy, wet Christmas.  Everyone else was still sleeping, so I snuck out of bed, turned on the computer and put on my favorite radio station: Swiss Jazz.  Thanks to the husband for introducing this to me, for its style is completely in tune with me.  With music playing in the background, rain drops falling onto the ground outside and the cool weather, what a Christmas already =).

When the kids and husband woke up, I thought of a nice family activity that we could all partake in – making PANCAKES for breakfast!  It proved to be a wonderful activity: 1) Elise was happily making the batter, 2) Escher was happily “washing up” (aka playing with water), 3) the husband was happily frying the pancakes and trying to perform the “flip”, and 4) I was happily taking pictures of the family =).  What other perfect activity?  I completely agree that kids have the most fun when doing things with adults and cooking is the place where both parties can have as much fun!  At the end of our activity, we had 2 wonderful types of pancake: 1) chocolate chip and 2) ham & cheese.  After enjoying our pancakes, we had a family dancing moment.  Oh what a Christmas!

Pancake batter recipe (serves 4)

3/4 cup plain flour
1 ts baking soda
1/2 ts salt
1/2 ts sugar
1/2 cup milk
1 egg
1 tb plus a little more melted butter

Directions

1. Sift the dry ingredients together.  Mix well.  Create a hole in the middle of the dry mixture.

2. Add in the egg, milk and butter to the dry mixture. Stir until well mixed.

Depending on the types of pancake that you’ll like, just add in the ingredients after the batter is done.  For us, we separated the batter into 2 bowls.  In one, we added in chocolate chips (request of the little girl) and ham & cheese to the other (mine request).  The results: YUM….everyone was very very pleased!

 


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Homemade Oreo Cookies

Who likes Oreo Cookies?  I do, I do.  And I know my kids love them too.  BUT, I have to admit that I didn’t like the cookies with the cream in the middle because it was just way too sweet for me.  I just enjoyed the rich chocolate-y taste of the cocoa, and the crunch of the cookie.  Of course I knew that the cookie was slapped with tons of preservatives, which made me want to make my own.  However, after trying tons of recipes, I started getting really disheartened.  I just could not recreate the yummy-ness of the original Oreo cookie!

Well, it was until recently that I found a recipe from cupcake project, who got the receipe from Heaven is Chocolate, Cheese, and Carbs, who got it from Smitten Kitchen,  who got the recipe from the book Retro Desserts by Wayne Brachman.  So as you can tell, this recipe had gone round the world, and I had only found it now.  Better late than never right?  Of course, the recipe was not perfect for the Singapore weather, so I had to modify it to suit the humid weather here.

I had the luxury of making a sample and having some kids try them.  Oh boy, never did I expect the kids to come back for seconds!  And these are cookies were without the cream in the middle.  So go figure!  Try it and you’ll never have to go to the stores to buy Oreo Cookies again!

Homemade Oreo Cookies

1 1/4 cups plain flour
1/2    cup unsweetened cocoa
1         ts baking soda
1/4    ts baking powder
1/4    ts salt
1        cup sugar
100g butter at room temperature
1 egg

1. In  a medium-sized bowl, mix the dry ingredients.

2. Beat the egg and add it to the dry ingredients and mix it thoroughly.  Slowly add in the butter.  Stop when the dough comes together.

3. Place the dough on the paper-lined baking sheet approximately 2 inches apart.

4. Moist hands to flatten the dough into circle-like shapes.

5. Bake for 15 minutes at 170 deg C.  When done, cook the cookies on rack before packing them into air-tight containers.

Modified from: cupcake project


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Rice Candy (in Hainanese, it’s called Hou Gong)

I remembered these wonderful snacks were always available at my grandmother’s house…their ginger-y sweetness and crunchy texture was always a delight to the adults and kids alike.  In Hainanese, we call it “hou gong”.  When translated, it resembles rice candies.  However, this rice candy is very different from the other rice candies that you find.  This contains rice (of course), peanuts and sesame seeds.  This is a popular snack in China, hence my dad’s love for it.  During my growing up years, I frequently have this snack too…so much so that now I’m older, I crave and yearn to be able to make these rice candies on my own.  My grandmother is a genius at making these.  She used to make it about twice a week, hence we were never short of rice candy supply.  However, as the years go by, she stopped making it – birds were eating away at our rice (when we dry out the rice under the sun), people were more health conscious and were not eating as much as they used to…etc etc etc.  Today, I’ve pestered her to teach me how to make this wonderful Hainanese snack again.  And boy am I glad!

    

     

    

Mix them all together and you’ll get:

 


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Chocolate Chip cookies

My mother makes the meanest chocolate chip cookies ever.  They are similar to those of “Famous Amos” yet, even better, since they aren’t that sweet.  These are the beautiful babies as they await their time in the oven….oohh… my mouth is already watering as I’m  these pictures!

A short time in the oven and look at these beauties?

This is what I call a mean cookie!  Care to order some?  Look at our order page