Search Bits of Taste recipes

Monday, June 30, 2014

Sour Cream Wholemeal Cake

Good day everyone! It has been such a busy schedule for me for the past few months, but nevertheless I have not forgot this little space of mine. Today I am eager to share with you this wonderful recipe that I have tried and loved it very much. 

I have modified the recipe for a healthier version which brings out a chewy texture and tasty bites, by substituting whole meal flour instead of all-purpose flour, muscovado sugar instead or white sugar and added some chia seeds. Not forgetting the sour cream in this recipe that makes the cake moist, a good compliment with the whole meal flour.

If you wish to have an easy, healthier and chewy bites cake for the family or pack for the kid’s lunch box, do give this a try! Happy Monday and see you again!

1.5 cups Wholemeal Flour
½ cup Muscovodo Sugar (I have reduced the sugar to suit my tastebud, you may use up to ¾ - 1 cup if you prefer sweeter taste)
100g Sour Cream (I used Tatua Brand)
3 large eggs
½ cup unsalted butter, softened
1/4 tsp Salt
1/8 tsp Baking Soda
1 tsp Vanilla Extract
1 tbsp Chia Seeds (I used Organic Chia Seeds)


  1. Line a bread tin, I used (8.5" X 3.5") which later I realized it is too big for the batter. Use a smaller size bread tin.
  2. Preheat oven at 165ºC for 15 mins. Sift flour, salt and baking soda in a mixing bowl, add in chia seeds and mix well. Set aside.
  3. Cream butter and sugar in a cake mixture until light & fluffy. Add in egg one at a time. Beat until well combined.
  4. Fold in flour batch by batch and mix well with a spatula.
  5. Mix sour cream with vanilla extract. Add into the batter and mix well.
  6. Pour batter into the bread tin, level it.
  7. Bake at 165ºC for 45 mins until the cake is cooked. Remove and test with a skewer/stick. If the skewer comes out clean, the cake is done. Enjoy!
»»  read more

Monday, November 25, 2013

Cranberry Lemon Muffins

Hello friends, it is approaching year end and need not to say it is Christmas season again! Christmas is what my family looking forward to every year, not only we get to exchange presents but also it is time to feast with friends and family and to bring everyone closer. Despite the busy schedule for this period of time with a long list of what to cook and what to bake and a proper planning for the feast, this is the best time for us to enjoy our holidays and spend some quality time together.

Thus, allow me to start with this simple entry of Christmas bakes. This cranberry lemon muffin is adapted from Annable Karmel’s “You Can Cook” recipe book which I have short-listed for the Christmas treat! Annable Karmel’s recipe never disappoint me so far and it gets a lot of positive feedback especially the kids. Her recipes call for simple ingredients yet delicious and the instruction is easy to follow.

Why this recipe is so special to me? The muffin is moist and it has a little of each sweet, savoury and sourish taste. The combination fits our taste-bud and everyone at home just loved it. If you are still searching for a muffin recipe for this coming Christmas I would recommend you this and it is just prefect for everyone!

Recipe adapted from Annable Karmel’s “You Can Cook” recipe book.
Makes 6 - 8 muffins depending on the muffin cases size

150g plain four
1 tsp baking powder
1/8 tsp bicarbonate of soda
1/4 tsp salt
85g caster sugar
85g butter, melted and cooled slightly
1 egg
4 tbsp milk
1 tsp vanilla extract
3 tbsp natural yogurt

Extra ingredients:

60g dried cranberries and grated zest of 1 lemon

1. Preheat oven to 180ºC, line muffin tin with paper muffin cases.
2. Put in flour, baking powder, bicarbonate of soda, salt, sugar and the extra ingredients. Mix well.
3. In another bowl, put in butter, egg, milk, vanilla extract and yogurt and whisk them together.
4. Pour in the whisked butter mixture onto the flour mixture and stir everything together. (Be careful not to over mix - there should still be a few lumps).
5. Spoon the mixture into the muffin cases. Bake for 18 - 20 mins until muffin is risen and firm to touch. You may insert a skewer to test, if the skewer comes out clean then the muffin is done.
6. Cool the muffins for 5 mins in the tin, then remove and put on a wire rack to cool completely. Serve while warm. Enjoy!

• Since I do not have a suitable muffin tin, I use aluminum cups for the base to hold the paper muffin cases.
»»  read more

Friday, September 13, 2013

Pandan Jelly Mooncake

jelly mooncake

The Mid-Autumn Festival (中秋节) is a popular harvest festival celebrated by the Chinese. The festival is held on 15th day of the eight month (八月十五) in the Chinese calendar, which fall on the September month this year. I believe many of us will be busy making their homemade mooncakes at home, especially those who appreciate the traditionally made mooncakes.

jelly mooncake

This year I am going to venture into something different. My first attempt in making jelly mooncakes for the Mid-Autumn festival celebration. I was inspired by those attractive, bright and colourful jelly mooncakes on the web and of course those selling in the stalls. I wouldn’t know how easy to make jelly mooncakes until I gave it a try. I hooked into it after making this pandan jelly mooncake! Subsequently I have also made gula melaka (palm sugar) with coconut jelly mooncakes and mango jelly mooncakes.

My mother in law used to tell me if you want to produce a concentrated and full of fragrant pandan juice, you have to exercise your arm muscles by pounding the pandan leaves with mortar and pestle. Then, squeeze the juice out with a cloth sieve. Believe me or not the fragrant smell of the pandan juice fills the whole house during the process. The green colour of the pandan juice is so attractive! It is definitely worth it! However, to achieve fragrant and concentrated pandan juice you have to choose those long pandan leaves in dark green colour. I still find my jelly mooncake is not green enough after mixing with coconut milk, but the taste is superb!(*wink)

jelly mooncake

My family and friends love it to bits, it gives them the satisfaction on each bites, chilled! I will definitely make more jelly mooncakes and tag along with me to celebrate the Mid-Autumn festival with my mom next week. 

Have a happy Mid-Autumn Festival my friends!

Makes 6 jelly mooncakes

2 Jelly mooncake moulds (Diameter around 8 cm)
6 plastic containers (Diameter around 6.5 cm)

Filling recipe adapted from Lite Home Bake

Ingredients for Filling:
25g castor sugar
1.5 tsps jelly powder (agar-agar powder)
125ml water
70ml fresh milk
55ml evaporated milk

1. In a pot, add water, castor sugar and jelly powder. Mix well. Bring to a boil until sugar is dissolved.
2. Lower the fire, add in fresh milk and evaporated milk. Simmer for awhile. Off the fire.
3.Pour in 6 small plastic containers. The filling’s height should be around 2 cm (adjust accordingly to suit your jelly mooncake moulds).
4. Leave it to cool, then chill in the fridge until further use.

Ingredients for Skin:
2.5 tsps jelly powder (agar-agar powder)
100ml pandan (screwpine leaves) juice
30ml thick coconut milk
370ml water
75g castor sugar
10 pandan leaves, rinse.

1. Prepare the pandan juice by cutting the leaves into small strips using scissors, pound the leaves with some water by using a mortar and pestle batch by batch.
2. Put it in a cloth sieve (coffee cloth sieve), add in water and squeeze out the pandan juice. Repeat until you get 100ml of pandan juice. Set aside.
3. In a pot, add water, castor sugar and jelly powder. Mix well. Bring to a boil and stirring until sugar is dissolved.
4. Lower the fire, sieve the pandan juice again while pouring it into the pot, then pour in thick coconut milk. Stir well and bring it to a boil for few seconds. Off the fire. Cool it a little.
5. Pour a thin layer of the jelly into the mooncake moulds, approximately 0.5 cm. Leave it for awhile until it is half set. (Do not wait too long)
6. Remove the filling from container, then put the filling in the middle on top of the thin layer. Pour in pandan jelly until the mould is full. Repeat with the rest.
7. Leave the jelly mooncakes to cool, then chill it in the fridge at least 6 hours or overnight. Remove the jelly from the moulds and enjoy!

• Choose dark green and long pandan leaves for strong flavour and taste.
• You may add a drop of green food colouring liquid to the skin mixture if you prefer a darker green jelly mooncakes but I would prefer it to be natural.
• If you want a quick way to produce the pandan juice, you may just blend the pandan leaves with 100ml water, then squeeze the juice out. But the flavour and taste may vary.
• You may also prepare the pandan juice in advance and keep in it the fridge until further use.
• When you are done with the first press of 100ml pandan juice, you may add water in the cloth sieve to get a 370ml second press of pandan juice. This will add in more flavour and greener colour to your pandan jelly mooncakes.
»»  read more

Wednesday, August 7, 2013

Spicy Creamy Chicken

Hi peeps! Tomorrow begins the Malaysia festive holiday and this is what we are looking for, a long weekend to rest at home or more house chores for me instead? *LOL*. Oh well, I'm actually waiting eagerly for this holiday which I can spend some time to do what I like! The school holiday has started with conjunction of the festive celebration, many of them has taken the opportunity to travel or going back to hometown at this point of time!

Besides planning all my menu and stuff that I wish to do, I need to tidy up my what-to-do list and start compiling my task. Ok peeps! before I start working on it, let me share with you today the revisit of this most liked recipe sometime ago (Creamy Butter Chicken) with some enhancement in it. Well, I did some adjustment to this recipe which is suitable for those who loves the combination of spicy and cheesy taste. The taste came out just the way I like and so do my family. I used red chillies in this recipe as my son can't really savour spicy dishes. If you want a good spicy taste for this recipe, you may go for bird's eye chillies (cili padi) instead. This dish is simply appetizing and goes well with other dishes or just a plate of warm steamed rice!

It is time for me to pen off. Till then, we shall meet again for the next recipe. Have a nice day & happy holiday!

2 chicken thigh (cut into chunks)
One handful of curry leaves
2 cloves of garlic, chopped
2 red chillies, remove seeds, slice thinly diagonally
1 medium-sized red onion
1 tbsp butter + 1 tbsp of olive oil

Coating for frying chicken:
1 cup of Self-raising flour + 1/2 tsp of salt
1 large egg, beaten

400ml Evaporated milk
1/2 cup of shredded cheddar cheese

1. Marinate chicken with the coating mixture, mix well. Set aside and marinate in the fridge for 30 mins.
2. Heat up oil in a pot/wok. Fry chicken until golden brown. Drain and put on kitchen towel to absorb excessive oil.
3. Meanwhile, heat a non-stick pan with butter & olive oil. Saute garlic and onion until fragrant. Add in curry leaves and stir well.
4. Turn to medium fire. Bring the evaporated milk to a simmer, add in shredded cheese and stir gently until the cheese is melted and the mixture is slightly bubbly. Turn off the fire.
5. Arrange the fried chicken on a plate and pour over the evaporated milk mixture onto the chicken. Garnish and serve warm.

• Make sure the oil is sufficient to fry the chicken until the chicken is cooked.
• You may substitute red chilli with bird's eye chili for a spicier taste.
• If you do not have self-raising flour in hand, you may substitute it with 1/2 cup of plain flour & 1/2 cup of corn flour/tapioca flour. You may refer to this recipe for frying method.

»»  read more

Friday, June 21, 2013

Lemon Chicken

The haze condition is getting bad recently and it refrains us to go outdoor, especially during weekend. Even staying indoor we still can smell the burning smell which make us so uncomfortable. Cleaning up the house could be a good choice at this moment and also to make sure everyone consume plenty of fluids and nutritious food to strengthen our body. I still remember I have plenty of must-try recipes which I have bookmarked and kept for sometime, finally I am free to browse through and have a lucky pick for few recipes to whip up for my family.

Annabel Karmel's lemon chicken recipe was one of those that inspired me as the ingredients and method are pretty simple and easy. Nevertheless, lemon chicken is one of my family's favourite. The light batter and zesty lemon make this dish truly appetizing and pleasure to eat. At the same time, I am also a lemon flavour's lover.

The chicken is soft and tender to bite on and the lemon sauce simply compliment it. I would surely whip this up again the next time or pack this up as part of my son's lunch box. If you too like lemon chicken, you will surely like this. Till then peeps, take care and have a nice weekend ahead!

Recipe adapted from Annabel Karmel Lemon Chicken

Ingredients for the Chicken:
2 large chicken breat fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
1 teaspoon soy sauce
1 egg yolk
1 1/2 tablespoon cornstarch
2-3 tablespoon canola or vegetable oil, for frying
4 thinly sliced scallions (optional)

For the Sauce:

1 large lemon, zest and juice, (1/4 cup)
2 tablespoons sugar
1/4 cup water
1 teaspoon cornstarch, salt, and freshly ground black pepper

1. Put the bite-sized chicken chunks in a bowl and toss with soy sauce. Leave it aside and marinate for 30 minutes.
2. Meanwhile, make the sauce by whisk together the lemon zest, juice, sugar, water and cornstarch in a small saucepan. Mix well until all combine.
3. Bring the sauce to a boil, whisking constantly until thickened, keep warm.
4. In another large heavy-based saucepan, hear the oil. Whisk together the egg yolk and cornstarch in a small bowl to make batter.
5. Toss the chicken in the batter and fry for 3- 4 minutes on each side until golden and cooked through.
6. Drain the oil then transfer the chicken to a plate and spoon the warm lemon sauce over the chicken.
7. Garnish with scallions over the dish before serving.

»»  read more

Related Posts Widget for Blogs by LinkWithin

  Template by Dicas Blogger