Peanut Butter Cookies

End of Circuit Breaker - the season of giving & sharing.

Today was my very first time baking peanut butter cookies. This recipe only requires 4 ingredients: sugar, peanut butter, baking soda and egg. No need flour. Fail-safe recipe.

Very happy with today's bake! Tastes good and it looks presentable. So I shared this peanut butter goodness with my neighbours and the condo guards. 😊

Peanut butter cookies

Ingredients (makes 20 cookies)

• 1 cup of brown sugar (note: I'd cut down the sugar)
• 1 cup of peanut butter 
• 1 large egg 
• 1 teaspoon baking soda 
• 1/2 cup chocolate chips (improvised with peanuts)

Preparation 

1. Whisk it all together. 
2. Scoop and place it on a baking sheet. 
3. Make criss cross lines using skewer.  
4. Bake it at 180 degrees Celcius for 10 minutes. 
5. Take it out from the oven. Leave it for 5 minutes to let it cool down and hardened. 

The foodgasm verdict: 6/10

Singapore Laksa

Celebrated my 10 years run in Singapore making Singapore Laksa. 

I'm so glad I made the move. I met many beautiful people. Hui Hui, Julie, Cynthia, Glendon, and many more. Genuine with no hidden agenda. Thank you Singapore for everything.

Coming back to Singapore laksa, I made the gravy from scratch with slight adjustments here and there. It is not difficult to make at all, just that there's plenty of washing to do. 😂

Use fresh coconut milk. Don't settle for anything less. 

Ingredients

Laksa mix

• Shallots, finely chopped 
• Bird's eye chilli 
• Dried red chilli 
• Garlic, finely sliced 
• Lemongrass, finely sliced 
• Galangal, finely chopped 
• Tumeric powder 
• Coriander powder 
• Belacan, roasted 

Others

• 1 hard boiled egg 
• Prawns  
• Coconut milk 
• Puffy tofu 
• Cuttlefish (Penang style)
• Fish cake (Penang style)
• Mint (Penang style)
• Laksa noodle

Preparation 

1. Boil the laksa noodle and leave it aside.  
2. Boil the egg, remove the egg shell and cut into half. 
3. Blend the laksa mix. I used pestle and mortar. 
4. Fry the laksa mix until fragrant. 
5. Prepare the soup stock with prawn head. I used Japanese anchovies instead. 
6. Add the laksa mix to the soup stock. 
7. Add fresh coconut milk. When cooking with coconut milk, do not use high heat. Medium heat will do. If not, the gravy will separate into 2 layers (gravy and milk) when it cools down. 
8. Add tofu, prawns, cuttlefish, and etc. 
9. Add laksa leaf herbs or dried mint herbs. 
10. Let it boil. 
11. Place the laksa noodle in a shallow bowl. 
12. Scoop the gravy onto the noodle. 
13. Lastly, add hard boiled egg and garnish with fresh mint. 

The foodgasm verdict: 8/10

Ban Chien Kueh

Day 55 Circuit Breaker: Ban Chien Kueh (Chinese pancake)

I don't remember how my BFF Melly and I got about talking about Ban Chien Kueh, but I soon learned that it's actually very easy to make. Challenge accepted? Consider it done!

It actually took me a few weeks to get down to business. Finally bought the flour and eggs yesterday and I managed to squeeze some time today to make 'em. 

I am so happy with the results! Tastes so good! Thank you Melly for the inspiration! And for the first time ever, mom asked me for the recipe. Hehe, yes. Our roles have reversed. 😆

My choice of filling: corn cream, peanut, banana.

Yum! Just like the ones they sell in Penang.

Ingredients 

Batter:

• 150g self raising flour
• 40g sugar
• 5g baking powder
• 1 egg
• 160ml water

Filling: (each)

• 3 tbsp crushed peanuts
• 3 tbsp cream corn
• 1 tsp butter
• 1 tsp sugar
• Other options: tuna, cheese, banana (be creative!) 

Preparation 

1. In a bowl, whisk and combine all ingredients for batter. Wrap bowl with cling wrap and leave to rest for 1 hour.
2. On non-stick pan over a medium heat (no oil needed), evenly coat the pan with 2-4 tbsp of batter and cook for about 1 min or until the batter set and form with small bubbles.
3. Sprinkle sugar evenly on top of pancake and keep cooking for another 4-6 mins or until pancake is light golden brown.
4. Top with crushed peanuts, butter and cream corn. Lift pancake from the pan, fold into half and serve immediately.

The foodgasm verdict: 8/10