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Wednesday, August 20, 2014

Churros Coated With Cinnamon Sugar


2/3 cups + 2 tbspoons of all purpose flour
1 teaspoon of baking powder
1 tbspoon of olive oil
1 cup of just boiled water

1/4 cup of white sugar
2 teaspoons or more of cinnamon powder

1) Mix the flour and baking powder.
2) Add in olive oil.
3) Add in water and mix at the same time until you get a warm and sticky dough.
4) Let it rest for about 10minutes and heat up 2-3 cups of vegetable oil for deep frying purpose.
5) Mix ingredient B well and set aside
6) Heat the oil in a smallish saucepan. It should come up about a third up the sides of the pan.
7) When you think it's hot enough, get a small piece of dough and drop it in.
8) It should take about 1 minute to be golden brown.
(9) Fill the dough in a pipping pan with a large star shaped nozzle.
(10) Squeeze approximate 3 inches of dough into the hot oil snipping them off by using a pair of scissors.
11)  Let them out once they turn in a rich golden brown colour put it on a bowl lined with paper towel to absorb extra oil and allow them to sit for 5-10 minutes to allow them to set inside.
12) Toss them in cinnamon sugar and you are ready to serve!

I just melt some chocolate truffle I have at home for the chocolate dip! You could just serve it with Nutella, which it's more delicious in my opinion. Hehe One can never have enough of Nutella. Am I right?

Have fun cooking everyone x 

Monday, August 4, 2014

How To Get Your Kids To Eat Their Carrots Part 1

Sorry for the late post! I hope you guys would enjoy this simple recipe  :)

So first up, my Mirin Glazed Carrots which only calls for 5 ingredients! 


2 Carrot, sliced longitudinally 
2-3 Tb spoons of Water 
3-4 Tb spoons of Mirin 
1 Teaspoon of Minced Garlic 
1 Teaspoon of Oil

(1) Heat up the pan and add in 1 teaspoon of oil. 
(2) Toss in the carrot and cook for about 1-2 minutes with medium heat until it slightly soften 
(3) Pour in Mirin and toss the carrots around on high heat for a minute, then put the lid on to cook for 2-3 minutes or until it's soften. 
You may add on a few tb spoons of water if it seems to be dry and carrots still remained uncooked.
(4) Remove the lid and switch to high heat to reduce the liquid. 
(5) Turn off the heat when carrots are all glazed. 
(6) Toss in the minced garlic and mix well. 
Voila,you are ready to serve! 

This serves as a good side for steaks or roast chicken. You can also double up the portion and keep the extras for salad or sandwiches. It keeps well in fridge for a week.

I would try to upload part II soon! Stay tuned. Have fun cooking. Till then, xoxo