The blog is simply to keep track of the recipes I have tried and how I feel about them. Welcome:)
Instagram : gracejy 
♥ February 2013
♥ March 2013
♥ April 2013
♥ May 2013
♥ June 2013
♥ January 2014
♥ June 2014
♥ July 2014
♥ October 2014
♥ December 2014
♥ March 2015
Ingredients
8 slices of white sandwich bread, brown edges removed
2 medium sized green apples
45g-50g soft brown sugar
½ tsp cinnamon powder
2 large eggs
1/8 tsp salt
45ml Greek yogurt (or 50ml whipping cream)
50ml soymilk (or 50ml milk)
½ tsp vanilla extract
Butter for greasing pan
Directions:
1. Beat eggs with salt. Mix with cream,milk and vanilla. Set aside.
2. Preheat oven to 180 degC. Butter an 8 inch square baking dish. Spam your butter or else you would have a really bad case of bread sticking to the tin.
3. Combine the brown sugar with cinnamon powder. Set aside.
4. Peel the apples. Slice 1+1/4 apple very thinly for the filling, and slice 3/4 apple for topping.
5. Dip 4 slices of bread in the egg mixture(both sides) and arrange them to cover base of pan. Squish them to fit if needed. Use quick swift moves to dip the bread. Do not soak the bread.
6. Toss the apples for filling with half the cinnamon sugar. Spread the apples on the bread in dish.
7. Dip the other four pieces of bread in the egg mixture and arrange them on top the apples.
8. Pour balance of egg mixture (if there still is) over the bread. Tilt dish to distribute well.
9. Arrange balance of apples on top of bread and sprinkle remaining cinnamon sugar over the apples.
10. Bake for 20-30 minutes or until puffy golden brown.
11. Let the French toast rest for 15-30 minutes in pan before serving for a crispy French toast!
Slightly adapted from: Table for 2..... Or more
Sunday, March 31, 2013 | 11:49 AM
Serves 2
Ingredients:
1 cup of old fashioned rolled oats
1 large mango
3 ripe bananas
1/3 cup almond milk
1 tablespoon of ground flaxseed
Directions:
1. Place the mango and two of the bananas and place them in a food processor with the ground flaxseed and blend everything together into a smooth, creamy mix. Fill the bottom third of two glasses with this mango, banana goodness.
2. Put your oats in a bowl and add the almond milk, stirring well.
3. Divide this mix in four and place one portion each in the two cups.
4. Put a thin layer of mango banana mixture over the first oat layer.
5. Fill the cup with the remaining oats.
6. Layer the third banana in slices over this layer before topping the glasses up with the remaining mango mix.
7. Place the glasses in the fridge over night before enjoying it in the morning! Top with muesli before serving if you like.:)
Thursday, March 21, 2013 | 9:28 AM
Ingredients:
2 cups buttermilk
5 garlic cloves, smasheD with side of knife
1 tablespoon salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
6-9 chicken parts
Drizzle of olive oil
salt, to finish
More salt, to finish
Directions:
1. Whisk buttermilk with the garlic, salt, sugar, paprika and lots of freshly ground black pepper.
2. Place all the chicken parts in a lidded container and pour the buttermilk brine over them. Swish it around so that all parts are covered.
3. Refrigerate for at least a day and up to 48 hours (2 hours is fine but the longer, the tastier.)
4. When ready to roast, preheat oven to 220 deg C .
5. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on a baking dish lined with aluminium foil. Drizzle lightly with olive oil, then sprinkle with additional paprika and salt to taste.
6. Roast 25-30 minutes or until brown and done.
Adapted from: Smitten Kitchen
Monday, March 11, 2013 | 4:01 PM
Serves 4 -6
Ingredients:
1 stalk broccoli, chopped
1 carrot, sliced thinly
1 large onion, chopped
4-5 cloves garlic, smashed with the side of the knife
1/2 red bell pepper, diced 1-inch squares
1/2 yellow bell pepper, diced 1-inch squares
2 cups zucchini, 1/2 inch thick and quartered
Sugar, salt, pepper to taste
Directions:
1. Heat oil in skillet. Add onions, peppers, and garlic to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned.
2. Season chopped vegetables with salt and pepper.
3. Add vegetables and cook an additional 5 minutes, mixing as it cooks until cooked through. Add sugar while stirring, if necessary
| 3:52 PM
Serves 4 to 6
Ingredients:
18 large or jumbo prawns
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp corn flour
pinch of salt and freshly ground white pepper
1 egg, beaten
6 salted eggs (or more if you know what to do with the egg whites which wont be used here)
9 tbsp corn flour
2 Tbsp butter
1 sprig curry leaf, picked
3-4 chilli padi sliced thinly
4 cloves garlic, minced finely
Directions :
1. Place the prawns in a medium bowl. Add in the oyster sauce, soy sauce, corn flour, egg, salt and pepper. Mix well to coat and let stand for 45 minutes to an hour.
2. Meanwhile, prep the other ingredients and salted eggs. Clean and break the salted eggs, separating the yolk and white. Steam the salted egg yolks on medium heat, for about 8 minutes. Remove and mash finely with a fork.
3. Prepare hot enough oil in a wok for deep frying the prawns (you can do this in batches). Spread 6-8 tablespoons of corn flour in a plate. Shake off excess marinate and coat all the prawns with corn flour. Once oil is hot enough (the Chinese method to test is using a wooden, uncoated chopstick dipped into the oil, rapid bubbles will form around it), reduce heat to medium and fry the prawns swiftly will just opaque, about 45 seconds for each batch. (If you're using medium prawns, cook for just about 30 seconds.) Remove and drain on paper towels.
4. Clean the wok and return 2 tablespoons of oil over medium high heat. Add the butter, curry leaves, chilies and garlic.
5. Once mixture is fragrant and garlic slightly browned, add in themashed salted egg yolk. Reduce heat to medium and stir constantly.
6. As soon as the egg yolks are well mixed and start to froth, return the fried prawns into the wok. Stir just to coat the prawns well. Remove to a serving plate lined with some lettuce and serve immediately.
Adapted from: Pick Yin
Sunday, March 10, 2013 | 11:19 AM
It's very heartening to see people loving the things you cook :)
Ingredients:
60g cake flour
20g cornstarch
1/4 tsp salt
250g cream cheese
50g butter
100ml milk
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
140g caster sugar
Directions
1. Preheat the oven to 160C. Prepare a 9 inch square pan. Do line the pan with lining approximately 2cm higher than the top of the pan as the cake rises quite a fair bit during baking.
2. Stir the flour, cornstarch and salt together in a small bowl.
3. Melt the cream cheese, butter and milk in a heatproof bowl over a simmering pot of water. Cool the mixture slightly.
4. Stir in the egg yolks until combined.
5. Stir in the flour mixture until just incorporated. Sieve the cheese mixture.
6. Whisk the egg whites with the cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
7. Whisk 1/4 of the egg whites into the cheese mixture to lighten. Add the rest of the egg whites and fold to incorporate evenly. Pour the batter into the prepared pan.
8. Bake for about 1 hour 10 minutes in a water bath and with an aluminium tent until a skewer inserted comes out clean. Remove the aluminium tent in the last 10-15 minutes of baking.
9. Leave to cool slightly in the oven with the door ajar, 30 minutes to an hour. Remove from the oven and place the pan on a wire rack to cool completely.
Adapted from: The Little Teochew
Friday, March 8, 2013 | 10:56 AM
Ingredients:
1/2 cup all-purpose flour
1/2 cup ice-cold water
1/2 teaspoon salt
1 bunch of scallions
1 tbsp soy sauce
1 large egg, lightly beaten
dried red pepper slices
vegetable oil, for frying
Directions:
1. Stir together the flour, water and salt until just mixed.
2. Chop the green parts of the scallions into 7 cm lengths.
3. Heat a thin layer of vegetable oil in a nonstick skillet, until hot. Fry the scallions until they’re completely cooked through and soft. Add soy sauce to the pan when they’re almost done, to season the scallions.
4. If using other ingredients, any vegetables, kimchi, or prawns—what have you‐add them now, then toss a few times to heat them through.
5. Pour the pancake batter over the scallions (and other stuff), spreading the batter, and cook a few minutes until the bottom is cooked. Lift the edge to peek.
6. Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, and cook until the egg is just beginning to firm near the edges.
7. Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges.
5. Slide pancake onto a cutting board, then cool to room temperature. And enjoy.
| 10:46 AM
Wholemeal Banana Bread
Ingredients:
3-4 overripe bananas
1⁄3 cup melted butter
3⁄4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
1 1⁄2 cups wholemeal flour
Directions:
1. Preheat the oven to 180°C.
2. In a large bowl, mix the melted butter with the mashed bananas.
3. Add in brown sugar, egg and vanilla. Sift in the baking soda and wholemeal flour, and mix to combine.
4. Pour mixture into a greased and floured loaf pan, and bake for about 1 hour.
5. After half an hour into baking, tent with an aluminium foil to prevent burnt edges.
Vegan Banana Bread
Ingredients:
3-4 very ripe to overripe bananas ½ cup brown sugar
¼ cup melted vegan butter or melted coconut oil
2 Tbsp maple syrup
2 cups whole wheat
1 tsp baking soda
1/2 tsp cinnamon
1 tsp kosher salt
1/4 tsp nutmeg
½ cup blueberries
½ cup raisins
Directions:
1. Preheat oven to 180 degC. Spray a loaf pan with cooking spray and set aside.
2. Mash bananas in a medium-sized bowl. Add sugar, coconut oil, and maple syrup and stir to combine.
3. In a separate large bowl, sift together the flour, baking soda, and spices. Gently fold in the banana mixture, followed by the blueberries and raisins.
4. Pour into the prepared loaf pan and bake until a toothpick inserted into the middle comes out with moist crumbs, about 40 minutes. Remove from oven and cool in the pan on a wire rack. After 15 minutes, run a knife around the edges and invert onto the rack to finish cooling.
5. Once cool, wrap in tin foil and store in the fridge. This keeps the edges nice and moist.
First recipe adapted from : Epicurean Escapism
| 10:38 AM
Finger lickin good and healthy!
Ingredients:
For the chicken:
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground ginger
4 chicken thighs
1/4 cup Thai Sweet Red Chili Sauce
1 tbsp honey
1/2 tsp Sriracha sauce (or more to taste) (I used homemade chilli sauce that tasted like Singapore's chicken rice chilli sauce, but even spicier)
For the salsa:
1 large ripe mango, peeled, seeded and coarsely chopped
1-2 tbsp chopped fresh cilantro
1 small clove garlic, minced
1 tbsp minced red pepper, seeds removed and diced
2 tbsp fresh lime juice
Directions:
1. For the salsa: Combine all the ingredients in a bowl, season to taste with salt and pepper.
2. Refrigerate salsa until ready to serve. Makes 1 cup.
3. For chicken: Preheat oven to 375°.
4. Mix garlic powder, salt and ginger in small bowl.
5. Rub evenly over chicken thighs. Place chicken thighs on rack in foil-lined roasting pan.
6. Roast chicken thighs in preheated oven 40 to 45 minutes or until desired chicken thighs is cooked to your liking.
7. Mix chili sauce, honey and sriracha in small bowl.
8. Brush over chicken thighs during the last 10 minutes of cooking.
9. Slice chicken thighs and serve with pan juices and mango salsa on the side.
Makes 4 servings.
Adapted from: Skinnytaste
Monday, March 4, 2013 | 7:42 PM