{Whole30} Chicken Fajita Poppers

These chicken poppers are deliciously flavored with fajita seasoning. They are easy to make and Whole30 compliant.

The battle between Jhuls 1 and Jhuls 2 is still ongoing. Who are they, you ask? Both of them are me. Jhuls 1 is the determined one and positive thinker, and she’s the one telling me that I can do this Whole30 thing again. She’s too boring to be with. Jhuls 2 is the cheerful one and always hungry. Even if she has tummy pain, she can still eat ice cream. Mostly, Jhuls 2 is the one active. Jhuls 1 will be the one in-charged when she thinks that Jhuls 2 has eaten enough naughty foods and starting to complain about the joint pain.

Now that Jhuls 1 is on, I am sharing you a Whole30 recipe. I have seen a recipe for Chicken Fajita Poppers from Jessie and I thought of making the same, but using the chicken fajita recipe I have on the blog. The chicken fajita poppers are baked and I did it using a muffin pan. Usually, it is done on a baking sheet lined with a parchment paper or an aluminum foil, but I was feeling lazy to form the chicken mixture into balls, so I did use a muffin pan. When the chicken poppers were baked for 15 minutes, I removed them from the muffin pan and moved them to an aluminum foil-lined baking sheet to continue the cooking by broiling them. You can skip the broiling and add more 5-10 minutes to the baking time.

I served these chicken poppers with my homemade harissa-tahini sauce and they were amazing! These can be enjoyed with salad as well.

I am sharing taking these at Fiesta Friday #215. This week’s co-hosts are Laurena and Alex. Thanks, lovely ladies and thanks, Angie!🌺

Chicken Fajita Poppers

Ingredients:

  • 400g chicken breasts or boneless and skinless chicken thighs
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 1 onion, chopped
  • 1 tsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp hot smoked paprika (or use regular paprika or regular smoked paprika)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin powder

Instructions:

  1. Preheat oven to 425 F. Prepare a baking sheet lined with aluminum foil or a greased mini muffin pan.
  2. Wash the chicken and pat dry. Cut into chunks
  3. In a food processor, add chicken and pulse until minced.
  4. Add bell peppers, onion, oil, salt, pepper, cumin, paprika, garlic powder and onion powder. Pulse until everything is combined. Transfer to a bowl.
  5. If using a muffin pan: fill the greased muffin pan holes with the chicken mixture. If using a baking sheet, line it with aluminum foil and shape the chicken mixture into balls or you can make them flat like small patties.
  6. Bake for 15 minutes, then broil the chicken poppers until charred. (Broiling is optional. If you don’t want to broil the chicken poppers, bake them for 5-10 minutes more. Baking them longer than that will give you dry chicken poppers.) (Please see notes below.)
  7. Take out the cooked chicken poppers and enjoy them with your favorite dipping sauce.

Notes:

I used a muffin pan when I baked them for 15 minutes coz I was lazy to shape them into balls using my hands. Haha! I moved them to a foil-lined baking sheet to broil. I think I over-broiled them. Ugh!

I noticed that it is easier to remove the chicken poppers when using aluminum foil compared with a parchment paper. Use what works for you.

Oven temperatures vary – I baked mine for 15 minutes and broiled them till charred. Again, see what works for you.

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Roti Buns (Coffee Buns)

Buns with a sweet buttery filling and topped with crisp coffee buttercream 

I love coffee. The smell alone makes me crazy (in a good way, of course). I used to drink up to one liter (or more) of coffee before. It doesn’t really wake me up, but it makes me feel happy. I stopped drinking when I started with green tea. Now, I drink coffee once a week or when meeting with friends in a coffee shop. Even I minimized my consumption of coffee, I’d always love coffee or anything with coffee – cakes, cupcakes, cookies, anything… you name it. Bread? Oh yesss!

Have you heard of the famous Roti Buns? Have you eaten one?

I have tried one when I was invited by my friend to have coffee with her. I am telling you – I almost dissected the bun to know what’s inside or what it’s made of. Whenever I get to eat roti buns, I always do the same thing.

Ohhh! They are so delicious! They are buns with coffee buttercream topping! Uh-huh! Coffee buttercream topping. They are coffee lover’s dream.  And oh, the buns are also filled with butter and sugar. I wish you could imagine what I am telling you.

There are few steps required in making the roti buns apart from mixing the dough – the making of the filling and the coffee buttercream topping. It might be time-consuming or too many procedures to follow, but every second is worth it. The filling and buttercream can be made ahead (that’s what I did). I was in heaven when the smell was coming out from the oven.

I suggest that you make the filling and topping a night before making the dough as you need them in good texture and need to keep them in the fridge. Also, I find it easier and less work when both are prepared a night before (or two hours before). You do whatever is easier for you. Just keep in mind that you want the filling to reharden and the topping to set before using. Below are the steps I did:

Roti Buns (Coffee Buns)

  • Difficulty: intermediate
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STEP ONE: MAKING THE FILLING

For the filling: (make ahead)

Ingredients:

  • 48g unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • 9g brown sugar*
  • 9g white sugar*

Instructions:

  1. In a bowl, add softened butter and beat until creamy.
  2. Add vanilla extract and sugars. Beat again until well blended.
  3. Take a cling wrap and lay flat on a clean surface.
  4. Transfer the beaten butter mixture on the cling wrap. Shape the butter into a long rectangular block just like a 1 stick butter you can buy from the store. (You can also shape the butter in cylindrical form.)
  5. Wrap carefully and place in the fridge to reharden while doing the other steps.

Note: You can use brown sugar only instead of both sugars.

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STEP TWO: MAKING THE TOPPING

For the topping: (make ahead)

Ingredients:

  • 60g unsalted butter, softened
  • 50g white fine sugar
  • 1/4 tsp salt
  • 1 medium-sized egg
  • 70g flour
  • 2 tsp coffee granules dissolved in 4 tsp warm water and cooled

Instructions:

  1. In a bowl, add softened butter, sugar and salt. Beat until creamy.
  2. Add egg and beat again just until combined. Make sure not to overbeat.
  3. Sift flour into the mixture and mix using a spatula.
  4. Add coffee mixture and mix until well blended.
  5. Transfer this mixture to a piping bag. Twist and the top to seal and keep in the fridge to set.

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STEP THREE: MAKING THE DOUGH

For the tangzhong or milk roux:

Ingredients:

  • 125 ml whole milk
  • 20 g bread flour

For the bread/other ingredients:

  • 320 g bread flour
  • 2 tsp instant yeast
  • 125 ml whole milk (or evaporated milk)
  • 1 large egg, beaten
  • 3 tbsp sugar
  • ½ tsp salt
  • 56 g unsalted butter, softened to room temperature

Instructions:

For the tangzhong or milk roux:

  1. In a small pot, combine whole milk and 20 g of bread flour, then mix until no more lumps. Put on a stove and heat over low-medium heat. Stir constantly using a rubber spatula until it becomes a thick paste. Remove from heat and set aside.

Continue with the rest of the steps:

  1. In a jug or another bowl, add 250 ml of whole milk. Add the tangzhong and mix to combine. Add egg and mix again, noting that the mixture might be lumpy.
  2. In the bowl of your standing mixer, add 320 g of bread flour and the yeast. Mix to combine. Create a well in the center and pour in the wet ingredients (tangzhong, milk & egg). Using a dough hook attachment, turn on the mixer on low-medium speed. Knead ONLY until both dry and wet ingredients have been mixed or until no dry ingredients are left in the bowl. Stop the mixer and let the dough rest for 20 minutes, making sure to cover the dough with a clean kitchen towel.
  3. After 20 minutes, remove the towel and continue mixing by turning the mixer back on low speed, adding salt then sugar while mixing. (Pai said you can add 2-4 tbsp of sugar – adding 4 tbsp will give the bread sweetness that it doesn’t need any more jam. I used 3 tbsp.) Continue kneading 7-10 minutes or until the dough is smooth and elastic. It may take more time, depending on the speed of your mixer.
  4. Once the dough is smooth and elastic, add the softened butter at a time while the mixer is running. You may think that the butter doesn’t want to be mixed, but they will stick together.
  5. When the butter is well mixed and the dough is back to being smooth and elastic, transfer the dough to a floured surface and knead for about two minutes. Shape the dough into a ball and place in an oiled bowl. Cover the bowl with cling film and place in a warm place for one hour or until doubled in size.
  6. When the dough is ready, punch down the dough to remove the air. Transfer to a floured surface. Divide the dough weighing 58-60 g each. (What I did here so I can get an even measurement for individual dough is I weigh the whole dough after removing the air, and then I divide the result it 12. I got 12 dough weighing 60 g each.)

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FILLING & TOPPING THE DOUGH & BAKING THEM:

  1. Shape the individual dough into a bun and flatten them.
  2. Take out the hardened butter mixture from the fridge. Take 4g from the butter and place on top of the flattened dough. Take the ends of the dough together and pinch to seal. Place on a parchment-lined baking sheet, seam side down. Do this to the rest of the dough. (Make sure to seal properly.)
  3. When all dough has been filled, cover the unbaked buns with a clean kitchen towel and let rise again for 45 minutes or until doubled in size.
  4. Meanwhile, preheat oven to 350 F.
  5. When the filled buns have doubled in size, take out the prepared topping. Cut the ends of the piping bag. Starting from the middle top of the bun, start piping forming a coil/spiral until you have covered about 3/4 of each bun.
  6. Bake for 15-18 minutes or until top is crisp and golden brown.
  7. Let the bread rest in the pan for 5 minutes, then transfer to a cooling rack to cool further.

Enjoy the buns warm! 😉

Source recipe: Coffee Buns by Pai’s Kitchen

Notes:

  • I used a stand mixer to knead the dough, but you can knead by hand. Pai has a detailed instruction.

 

I hope you’ll enjoy these. I am taking these along with me at Fiesta Friday #214. Thanks to our co-hosts Abbey and Antonia. And of course, thanks to our Angie!🌺

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Ube Loaf

 

I do not know how to introduce bread other than it is fluffy and super delicious.

If there is a test about describing the taste of the food more passionately, I’d definitely not pass it. I couldn’t do that to save my life.

If you have eaten a bread, which I am sure you do (silly me) you know how it tastes like. This Ube Loaf is like the Ube Ensaymada I made, but in a different form and also like the Monggo Braided Bread, but with a different filling.

This loaf is filled with ube jam (or ube halaya) and I used homemade. It is a jam made with purple yam, condensed milk, evaporated milk, coconut milk, butter, sugar and ube extract – it is sweet and creamy. I love this bread more when topped with margarine and sugar, but since margarine is not so good to the health, you can use butter. You can even eat the bread without the topping or eat with more ube jam.

This recipe makes one 9×5 loaf. I wanted to try if my stand mixer can handle a small amount of dough/mixture and it did. You can double the recipe, of course.

I am taking this with me at Fiesta Friday # 212. Our co-hosts are Diann and Antonia. Thanks, ladies and Angie!😘

Ube Loaf

  • Difficulty: intermediate
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Ingredients:

  • 225 g flour
  • 1 tsp instant yeast
  • 40 g white sugar
  • 1/2 tsp salt
  • 155 ml milk, warm
  • 60 ml melted butter (you need more for brushing the top of the dough)
  • 1/4 to 1/2 cup ube jam (you can use store-bought)
  • Margarine/butter and sugar for topping

Instructions:

  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon or your clean hands. (You can also do this in your stand mixer.)
  3. Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with dough hook attachment and knead until smooth and elastic. Time will vary.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

When the dough is ready,

  1. Prepare a loaf pan greased with melted butter. Set aside.
  2. Punch down the dough to remove the air.
  3. Flatten the dough and form a  rectangle into 1/4 thickness (about 10 inches long & 8 inches wide – doesn’t have to be exact).
  4. Spread the ube jam over the flattened dough leaving 1/2 inch on each side. From the long side, roll the dough tightly but carefully.
  5. Cut the dough lengthwise and flip the dough making the part with filling facing up. Bring one dough over the other to make a large X. Now, twist twist twist over each other again until you reach both ends. Place the twisted dough in the prepared loaf pan. Cover loosely with kitchen towel and let rise until doubled in size again (around 45 minutes).
  6. Meanwhile, preheat your oven to 350 F.
  7. When ready, carefully brush the top with melted butter.
  8. Bake for 25-35 minutes or until top is golden brown. (Time will vary, depending on your oven.)
  9. Let the bread rest for about 15-30 minutes before adding margarine/butter and sugar on top and cutting. You can also serve this with additional ube jam instead of the margarine/butter-sugar topping.

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Coffee Oat Smoothie

A perfect coffee drink if you’d want it on the healthier side. 

I got used to not consuming a lot of coffee since I started with green tea. And then I omitted coffee or anything caffeine from my system for three months (??) due to the thought that anything I consume with caffeine might affect the effectiveness of the medicines I am taking. That’s according to Dr. Google, by the way.

When I started seeing a new doctor, he told me that it is fine. I wanted to smile from ear to ear and do a happy dance. I started my relationship with coffee again… slowly – trying my best to consume only during weekends, when café-ing out (new word??) with friends (doesn’t happen often), and when having a very bad headache (black sugar-free coffee is so good with my headaches) which happens weekly. Well, the taking of coffee during headaches – I try to resist coz imagine this >>> Jhuls in a hospital bed with coffee as my dextrose!<<< I still would want to control my consumption of coffee – Dr. Google would want me to.

I was doing very well at avoiding coffee, but the craving started. And that’s bad! I wanted coffee so bad, but I don’t want that black sugar-free coffee – I wanted SOMETHING coffee. Uhm, maybe a coffee milkshake from a coffee shop? How about a mocha cake? Both are not good choices if I also want that SOMETHING coffee on the healthier side. My brain doesn’t work properly when it comes to thinking about healthier choices so I asked Pinterest’s help. I got so many choices and they were all looking so good. I’ve looked into some ideas and I settled down to making a coffee smoothie with oats since I have all the ingredients. I’ve read that when adding oats to smoothies, rolled oats are better. I used the quick-cooking one coz that’s what I had.

I added about 1/3 cup of oats at first, but I found the smoothie thin so I added more to make the oats ½ cup in total. Of course, you can adjust the ingredients of your smoothie however you like it. I love mine like this and I love this smoothie – I can taste the coffee and bananas at the same time. I like the taste of coffee to be strong so I didn’t add any sweetener.

Coffee Oat Smoothie

Ingredients:

  • 1 large banana, cold or frozen
  • 125 ml strong coffee, cold*
  • 125 ml milk (I used whole milk), cold
  • ½ cup oats (I used quick-cooking)*

Instructions:

  1. Place everything in a blender and blend until smooth. Enjoy immediately.

Notes:

  1. This recipe makes one serving. Feel free to double or triple the recipe.
  2. I dissolved 1 heaping tbsp ground coffee bean in 125 ml warm water & chilled in the fridge. It is up to you how strong you want your smoothie to be. You can also add sweetness to your smoothies like honey or maple syrup.
  3. You can start with ¼   cup oats and see if the consistency is enough for you. I used ½ cup coz I liked my smoothie thicker.

 

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{Whole30} Swoodles with Cashew Sauce

Spiralized sweet potatoes, spinach, sweet onions, mushroom and bellpepper served with creamy cashew sauce. The cashew sauce goes very well with the tender-crisp sweet potato noodles.This is a good thing to enjoy if you want a light, but filling and satisfying meal. Our vegan friends would enjoy this, too. 😉 

I have a habit of procrastinating.

I have a habit of reading comments or emails and doing this ‘mental reply’, thinking later on that I have replied. I find out later on (days, weeks and even months) that I haven’t and reacting ‘Huh?  I replied to this one!’ I am like that 99% of the time.

There are so many things I want to delay (except eating, of course) without any valid reason. Do I need one?

But it is not nice (to the tummy) to delay trying out recipes. I know you also have a long list of recipes to try, but would you delay something like this??

Probably not.

I found a name (from the internet, of course) ‘swoodles’, and I loved it. Well, it is a shortcut for sweet potato noodles (in case you are not aware) and I am taking the name as well coz I am sharing a dish with sweet potato noodles.

I finally have my own spiralizer (Yay!) and making swoodles is a must! The swoodles is served with a very creamy and super delicious cashew sauce. Also, the dish is with spinach, onions, bellpepper and mushrooms. What a filling and yummy meal! The dish is also very easy to prepare – blend the soaked cashews along with some water, garlic and salt; cook the veggies for a few minutes and they are ready to be combined. I used a high-speed blender in making the cashew sauce and the sauce came out really creamy. The source recipe found the sauce to be more than enough for the swoodles. I always overdo the sauce, so the sauce is just enough for the swoodles I made.

I am taking this healthy and yummy dish at Fiesta Friday #211. Our co-hosts this week are Lily @ Little Sweet Baker and Alisa @ Livin Well. Thanks, ladies, and thanks to Angie as well. Happy Fiesta Friday!

Whole30 Swoodles with Cashew Sauce

Ingredients:

  • 130 g cashews
  • 180 ml water + you need more for soaking
  • 1/2 tsp salt
  • 1 fat clove garlic
  • 1 tbsp olive oil
  • 1 medium onion, sliced
  • 1/4 cup red bellpepper, chopped*
  • 1/2 cup white mushrooms, sliced*
  • 400 g sweet potatoes, peeled & spiralized*
  • Handful of baby spinach
  • Fresh parsley, roughly chopped (for garnish)
  • Salt & pepper, to taste

Instructions:

  1. In a bowl, add cashews and cover with water. Make sure the water is 2 inches above the cashews coz they will puff a bit. Soak for 2 hours or more. (I soaked mine for 3 hours.)
  2. When cashews are ready, remove the soaking water and rinse very well. Place the rinsed cashews in a blender (I used a high-speed blender) along with 180 ml (3/4 cup) water, garlic and salt. Turn on the blender and puree until very smooth. Set aside.
  3. In a large skillet over high heat, add onions and cook until little caramelized, but make sure not to burn them (about 5-7 minutes). Add bellpepper and mushrooms and cook until soft.
  4. Add spiralized sweet potatoes and cook until tender.
  5. Turn off the heat and add spinach and mix until spinach is wilted.
  6. Place on a plate and add sauce. Garnish with parsley and season with more salt and pepper if desired.

Notes:

  • My 1/2 cup is = 125ml and 1/4 cup is = 60ml. You can omit these veggies (bellpeppers and mushrooms) and use whatever you fancy.
  • I used about two medium-sized sweet potatoes. I used  OXO Good Grips 3 Blade Hand-Held Spiralizer (the green blade for spaghetti). And no, this is not sponsored. I got the spiralizer as a gift. 🙂
  • If you find the cashew sauce more than enough for the swoodles, why don’t you try it with Sweet Potato Fritters or Harissa Sweet Potato Fries? Plus, you can find so many recipes to try it with.

Source recipe: Creamy Spinach Sweet Potato Noodles with Cashew Sauce by Pinch of Yum

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Cheese Streusel Bread

Soft delicious buns coated with sweet cheese streusel

This type of bread reminds me of my college days and even after I graduated.

There was a certain bakeshop that I always get pieces of Cheese Streusel bread from. I wished that my allowance could buy their whole stock for the day. I couldn’t resist buying whenever I pass by the bakeshop. Well, you know how freshly baked bread smells – heaven!

Fate separated the bakeshop from me, but I am glad that I could handle the yeast beast now and got the chance to make my favorite bread.

Cheese Streusel bread is in bun form with streusel coating. Coating the bread might be tricky as the coating might not stick well. I’ve read reviews from people who have tried making this type of bread – some worked, but some got a problem with the coating not sticking to the bun. I got the same problem at the beginning, but I added more flour to the streusel coating whenever I feel that the coating ‘moistens’.

I am so pleased with the results. The bread is soft, cheesy and sweet – every bite took me back to the time I was a student passing by the bakeshop and enjoying my favorite bread. Now that I could make my own, I would never run out of this bread again. 😀

Please join Laurena and I while we help Angie in hosting duties. Do link up your posts at Fiesta Friday #210. Promise, it will be fun! 😀 I hope you’d enjoy these delicious buns. Happy Fiesta Friday!

Cheese Streusel Bread

  • Difficulty: intermediate
  • Print

For the dough:

Ingredients:

  • 1 ¾ cup + 2 tbsp bread flour (you may need more)
  • 1 ¼ tsp instant yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 30 g melted butter
  • 80 ml warm milk
  • 80 ml warm water

You need more flour for your work surface.

Instructions:

  1. In the bowl of your stand mixer, add bread flour, sugar and salt. Mix.
  2. Add yeast and mix again.
  3. Create a well in the center and add warm melted butter, milk & water. Using a wooden spoon, mix until combined.
  4. Attached the bowl to your stand mixer and using a dough hook, let the mixer knead for 7-10 minutes, depending on the speed of your mixer. You may add more flour 1 tbsp at a time if the dough is sticky, but do not add too much or your bread will be dense. Knead until smooth and elastic. (If kneading by hands, this may take a little longer.)
  5. Place in a greased bowl and cover with cling wrap. Keep in a warm place for one hour or until doubled in size.
  6. Place the dough on a floured surface and press down to release the air.
  7. Divide dough measuring 50-52 g each dough.
  8. Brush each dough with melted butter and coat with streusel topping. When you feel that the streusel topping is not completely sticking to the dough, add more all-purpose flour little by little to the streusel topping, mix and then proceed with the coating.
  9. Place on a parchment-lined baking sheet and loosely cover with kitchen towel. Let rise again for 45 minutes or until doubled in size. Meanwhile, preheat the oven to 350 F.
  10. When the buns are ready, bake for about 15-20 minutes or until the bottom of the bread turns brown.
  11. Let the buns stay on the pan for 5 minutes before moving to a cooling rack. Let them rest for 15 minutes before eating.  (see note below)

For the cheese Streusel

Ingredients:

  • ¼ cup plain flour cup plain flour
  • ½ cup powdered sugar
  • 1 cup grated cheddar cheese
  • 20 g melted butter

Instructions:

  1. Mix all ingredients until ready to use.

Source recipe: Cheese Streusel Bread by Sweet Ambitions

Notes:

  • The author of the source recipe suggests that these are best eaten the next day. However, I enjoyed mine the same day I baked them. I have tried keeping some for the next day, but I still prefer the ones I baked on the same day. 
  • This recipe makes 8-10 buns. 

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Calamansi Chicken

Let’s say that this is like a Filipino take on Chinese Orange Chicken. 😉 This dish is tangy/citrusy and sweet. Make sure you have enough rice! 😀

Do you proofread your draft posts before publishing them? I do, but I still discover too many mistakes – both the post itself and the recipe. Well, not all, but 90%. It is too disappointing and embarrassing. Most are typo errors and missed ingredients or instructions.

I’ve gone through all of my posts and checked every detail (phew!) and as far as I know, I have corrected the mistakes I found. I hope I did well – fingers crossed! (You may still find grammar mistakes – too bad!)

Now that I have checked each recipe I have shared (hoping that everything is correct now), it is time to share another recipe.

I am so madly in love with the Chinese orange chicken, so I thought I would also love Lalaine’s calamansi chicken.

And I was not disappointed.

This came more on the tangy side than sweet, but I absolutely loved every bite. You can do a taste test for the calamansi sauce and adjust according to your liking. This is my first time to use egg whites as coating and it was great to try something else. It worked for me so I am keeping the same coating in the below recipe. In case you have your favorite coating or you are doubtful, you are welcome to try something else.

This is so perfect to be paired with white rice. I added peanuts to add some crunch, but that is completely optional.

I am taking this with me at Fiesta Friday #209. Our co-hosts this week are Monika and Laurena. Thanks as well to Angie for keeping this party running.♥️

Calamansi Chicken

Ingredients:

For the chicken:

  • 400g chicken thighs, boneless and skinless (chicken breast can be used, too)
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 2 egg whites
  • 1 tbsp cornstarch
  • Cooking oil, for frying the chicken

For the calamansi sauce:

  • 1/3 cup freshly squeezed calamansi juice
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/4 cup brown sugar
  • 2 cloves garlic, peeled and finely minced
  • 1 tbsp ginger, peeled and finely grated
  • ½ tsp red chili flakes

Cornstarch slurry:

  • 1 tbsp cornstarch
  • 1/4 cup water

To serve:

  • Cooked white rice
  • Sesame seeds, toasted
  • Spring onions, sliced
  • Peanuts, toasted and chopped (optional)

Instructions:

  1. In a bowl, add chicken pieces, soy sauce and rice vinegar. Mix to coat the chicken. Place in the fridge for 30 minutes.
  2. To prepare the chicken for frying, discard the marinade from the chicken. Mix egg whites and cornstarch in a bowl. Mix until frothy. Add the chicken pieces and mix until chicken pieces are well coated.
  3. In a thick pan over medium-high heat, add in cooking oil. Fry chicken until golden brown in color, about 5 minutes. Make sure not to overcrowd the pan. Remove from the oil and place in a strainer to drain excess oil.
  4. In another pan or skillet over medium heat, combine all ingredients for calamansi sauce. Heat until sugar is dissolved.
  5. In a small bowl, combine water and cornstarch. Add this mixture to the calamansi sauce and cook until desired thickness of the sauce is achieved, keeping in mind that the sauce will thicken more when the dish has cooled down.
  6. Add the cooked chicken to the sauce and mix to coat. Turn off the heat.
  7. Serve with cooked white rice and garnish with spring onions, toasted sesame seeds and toasted peanuts (if using).

Source recipe: Calamansi Chicken by Kawaling Pinoy

Notes:

  • For the coating, you can use your favorite coating if you are doubtful or if you haven’t tried this kind of coating. This worked for me.
  • Please do a taste test and adjust according to your preference. Each and every one of us has different taste buds. You don’t have to exactly follow the recipe – this is just a guide.

Thanks a bunch for spending your precious time!

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Fiesta Friday #210 

Meaty mains + #recipeoftheweek 12 – 18 Feb

 

Hokkaido Milk Bread

Incredibly soft, fluffy and airy milk bread. These buns are tender, but chewy and so perfect to be paired with jam or dunk in coffee.

When I said that I am baking different kinds of bread lately, I mean I bake a lot. 😀 I bake almost every weekend. I bake when friends decide to come for breakfast or brunch or just when I feel like it.

The very first time I tried making bread (which was a fail), I have been always curious about Hokkaido milk bread. It uses the tangzhong method in which a part of flour is mixed with water (or milk in this case) to make a roux. This makes the bread so soft and light. I did my own research (feeling like a scientist, huh?) and what I found were recipes that I think will make my life complicated and will make me hate mathematics (talk about doing your own calculations regarding the ratios for the flour and milk when you use this much of flour). No, thanks! I stopped dreaming about making Hokkaido milk bread.

I was doing another bread and it was a failure. I was just not going to end the day with a sad tummy, so I checked for another recipe. You know Google – it gives you more recipes than you asked for, even if it is not related. That’s when I found Pai’s recipe. I remembered the tangzhong method I was really scared to try, but Pai’s video made me face the tangzhong beast (now, that is new!).

Just look how beautiful the buns are…

The top of the buns will wrinkle and that is normal (I guess and according to my research).

These buns are so fluffy, pillowy soft, light and so delicious. They are perfect to be paired with jam or to dunk in coffee. They are even delicious as they are.

I am sharing these with my lovely friends at Fiesta Friday # 207. This week’s co-hosts are Lily and Aunt Juju.

Hokkaido Milk Bread

  • Difficulty: Intermediate
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Ingredients:

For the tangzhong or milk roux:

Ingredients:

  • 125 ml whole milk
  • 20 g bread flour

For the bread/other ingredients:

  • 320 g bread flour
  • 2 tsp instant yeast
  • 125 ml whole milk (or evaporated milk)*
  • 1 large egg, beaten
  • 3 tbsp sugar*
  • ½ tsp salt
  • 56 g unsalted butter, softened to room temperature

Instructions:

For the tangzhong or milk roux:

  1. In a small pot, combine whole milk and 20 g of bread flour, then mix until no more lumps. Put on a stove and heat over low-medium heat. Stir constantly using a rubber spatula until it becomes a thick paste. Remove from heat and set aside.

Continue with the rest of the steps:

  1. In a jug or another bowl, add 250 ml of whole milk. Add the tangzhong and mix to combine. Add egg and mix again, noting that the mixture might be lumpy.
  2. In the bowl of your standing mixer, add 320 g of bread flour and the yeast. Mix to combine. Create a well in the center and pour in the wet ingredients (tangzhong, milk & egg). Using a dough hook attachment, turn on the mixer on low-medium speed. Knead ONLY until both dry and wet ingredients have been mixed or until no dry ingredient is left in the bowl. Stop the mixer and let the dough rest for 20 minutes, making sure to cover the dough with a clean kitchen towel.
  3. After 20 minutes, remove the towel and continue mixing by turning the mixer back on low speed, adding salt then sugar while mixing. (Pai said you can add 2-4 tbsp of sugar – adding 4 tbsp will give the bread sweetness that it doesn’t need any more jam. I used 3 tbsp.) Continue kneading 7-10 minutes or until the dough is smooth and elastic. It may take more time, depending on the speed of your mixer.
  4. Once the dough is smooth and elastic, add the softened butter at a time while the mixer is running. You may think that the butter doesn’t want to be mixed, but they will stick together.
  5. When the butter is well mixed and the dough is back to being smooth and elastic, transfer the dough to a floured surface and knead for about two minutes. Shape the dough into a ball and place in an oiled bowl. Cover the bowl with cling film and place in a warm place for one hour or until doubled in size.
  6. When the dough is ready, punch down the dough to remove the air. Transfer to a floured surface. Divide the dough weighing 45 g each. (What I do here so I can get an even measurement for individual dough is I weigh the whole dough after removing the air, and then I divide the result it into 16 as I am going to place them in a 20 cm round baking pan. I got 16 dough weighing 45 g each which resulted in medium-sized buns.)
  7. Place the shaped dough/bun in two round baking pans (8 buns each). Loosely cover the baking pans with a clean kitchen towel and let rise again for 45 minutes to one hour (depending on the weather temperature of where you live) or until doubled in size.
  8. Meanwhile, preheat oven to 375 F.
  9. When the shaped dough/buns are ready, bake for 20-25 minutes or until top is golden brown.
  10. Let the bread rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Serve with your favorite jam, butter or dunk in coffee. 😀

Source recipe: Hokkaido Milk Bread by Pai’s Kitchen

Notes:

  • Pai’s recipe calls for ½ cup (120 ml) of each milk, but my ½ cup is 125 ml, so I did not change it. Also, she used evaporated milk and whole milk. Since I only got whole milk, I used whole milk for both tangzhong & for the bread as well.
  • In Pai’s instruction, she mentioned that it can be 2-4 tbsp of sugar, making 3 tbsp just the right amount for her, so I used 3 tbsp as well coz I am going to eat the bread with jam.
  • I used a stand mixer to knead the dough, but you can knead by hand. Pai’s has a detailed instruction.
  • I find the measurement of each dough (45 g each) perfect for me. You can also make the weight 65 g each like what Pai did and shape them as you like. The idea of pull-apart bread sounds very satisfying to me.

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Oreo Overload Donuts

 

You know why they are called Oreo Overload Donuts? Because so many Oreos happening in these donuts – in the batter and on the topping! So, so good… you may need to double the recipe.

I am supposed to share something healthy today coz after all those foods I have enjoyed during the holidays, I need something light and healthy. I guess my tummy still wants something sweet and naughty. 😛

Because… Who could resist donuts with Oreos? So many Oreos happening in these donuts -Oreos in the batter and lots of Oreo topping. Yay!

But wait… these donuts are not like the soft, airy, light donuts. These are dense and heavy, but they are delicious. I made six and I wished I doubled the recipe.

The Oreos to be included in the batter should be finely crushed, but I was too lazy to take out the food processor – I did it using a ziplock bag and of course, I didn’t get finely crushed Oreos. So I had a hard time piping the batter to the donut pan. Ugh! As I always say >> I will do better next time…

With all the mess I think I made (the Oreos not being finely crushed and the fact that I haven’t smoothened the top of the batter before baking), these donuts turned out so good. Of course, these are Oreo Overload Donuts. 😉

I am sharing these with my lovely friends at Fiesta Friday # 206. Shinta and Diann will be with us this week! Yay! 😀

Oreo Overload Donuts

Ingredients:

For the batter:

  • 10 Oreos, filling removed & chocolate biscuits are finely crushed
  • 125 g all purpose flour
  • 45 g sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 90 ml milk
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 45 ml vegetable oil

For the toppings:

  • 6 Oreos, roughly chopped
  • 150 g white chocolate, chopped and melted

Instructions:

  1. Preheat oven to 325 F. Spray a 6-hole donut pan. Set aside.
  2. Remove the filling of the 10 Oreos and place in a heatproof bowl. Set aside. As for the biscuits, finely crush using a food processor or a ziplock bag & rolling pin.
  3. In a bowl, add flour, sugar, baking powder and salt. Mix until combined.
  4. In another bowl, add milk, egg, vanilla extract and oil. Give it a good mix and add this mixture to the dry ingredients. Mix just until combined.
  5. Add finely crushed Oreos to the batter and mix, but do not overmix.
  6. Transfer the batter to a piping bag and cut the corner. Pipe into the prepared donut pan up to 2/3 full.
  7. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let the donuts rest for about 5 minutes & transfer to a cooling rack to cool further.

For the topping:

  1. In the bowl with the Oreo filling, add chopped white chocolate. Melt in a microwave oven, stirring every after 15 seconds interval.
  2. In a shallow dish, add roughly chopped Oreos.
  3. Take the cooled donuts and dip the top into the melted white chocolate. Let them sit on the cooling rack for about 2 minutes before putting the Oreo crumbs on top of the white chocolate topping. Dip donuts with white chocolate topping into the Oreo crumbs and return back to the cooling rack. You may also just press the Oreo crumb topping over the melted white chocolate topping, but very gently.

Source recipe:  Oreo Overload Donuts by The First Year Blog

Note: You can keep in an airtight container for up to 4 days.

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