Arkensen and Nanzaro love Pineapple Bun, particularly from Lido Restaurant. I got this Pineapple Bun recipe from Helen. Helen has not attempt to make it because the recipe is in grams and cc which is a bit tedious to measure. Morever, Helen said it involves quite a bit of steps which seem quite complicated to her. Anyway, this is my first attempt making it and it turned out quite ok.

The Pineapple Bun (or Polo Bun) turned out quite soft and I think the dough recipe is good for any other bun. The bun remains soft even after two days.

Now, I know why it’s called Pineapple Bun. The name came from the look of the topping which resembles the pineapple skin.

It took me quite long to make it as I was trying to convert the measuring into cups and spoons as far as possible so that it’s easier for me to make it again.

Ingredients

Dough:

• 240g bread flour (2 cups less 3 tablespoons), I used all-purpose flour
• 60g cake flour (8 tablespoons)
• 45g sugar (3 tablespoons plus 1 teaspoon)
• 5g yeast (1 1/2 teaspoons)
• 30cc egg (1 medium egg)
• 135g water (125ml)
• 3g salt (1/2 teaspoon)
• 9g milk powder (2 tablespoons)
• 30cc warm water
• 45g butter (3 tablespoons)

Topping:

• 80g butter (6 tablespoons)
• 50cc egg
• 1 g salt (a pinch)
• 1 teaspoon vanilla extract
• 50g icing sugar (1/2 cup)
• 5g milk powder (1 tablespoon)
• 150g cake flour (1 1/4 cups)
• another egg for egg wash

Click on the link below for the instructions.

continue reading "Pineapple Bun (Polo Bun)"

This version of Light Carrot Cake is taken from Cook’s Illustrated, November 2006. Carrot cake is often thought of as a healthy alternative to other cakes but names can be deceiving. The problem is although carrot cake sounds healthy for its use of vegetable oil in place of butter and use of carrots as a natural sweetener, most versions of carrot cake tip the scales at 500 calories and 31 grams of fat per slice.

This Light Carrot Cake has the natural sweetness of the carrots and has reduced amount of oil and egg. In order to keep the cake light, the eggs, sugar and oil mixtures is whipped to incorporate air in it. This keeps the cake from being too dense.

This Light Carrot Cake is moist and rich without being soggy and greasy from an overabundance of fat.

Ingredients

• vegetable cooking spray
• 2 1/2 cups unbleached all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon table salt
• 3 large eggs
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 pound carrots (about 6 medium), peeled and grated (about 3 cups)

Click on the link below for the instructions.

continue reading "Light Carrot Cake"

Karen demonstrated two carrot cake recipes upon Rowena’s request If I remembered correctly. The first cake is a Classisc Carrot Cake which was popularized in the 70s. It is an era where people started to reduce the intake of meat and encourage intake of vegetables, grains and fruits. A book called “Diet for a small planet” from the 70s introduced combinations of plant proteins to make a complete protein diet.

The Classic Carrot Cake is a very rich carrot cake with lots of ingredients like crushed pineapple, flaked coconut and walnuts.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 4 eggs
• 2 cups white sugar
• 2 teaspoon vanilla extract
• 1 1/4 cups vegetable oil (can be reduced to 1 cup)
• 2 cups grated carrots
• 1 (20 ounce) can crushed pineapple, drained
• 1/2 cup sweetened flaked coconut
• 1 cup chopped nuts or pumpkin seeds
• 1 cup raisins

Click on the link below for the instructions.

continue reading "Classic Carrot Cake"

I usually park at the Minoru Park parking lot when I go to the Caring Place Community Kitchen. It’s just a short walk away. Today, I was greeted by some awesome full bloom cherry blossoms in Minoru Park. It was a breath-taking sight. The cherry blossoms never fail to marvel me.

There were many people armed with cameras at the Minoru Park. How can I miss out this opportunity.

I like the fullness of this variety of cherry blossoms. Do you know what is the name of this variety?

Back to the Community Kitchen, Minoo shared a Pumpkin and Potato Stew along with the Broccoli Salad I blogged earlier. This is such a simple recipe that Zoe helped Minoo to prepare the dish while Minoo ran to the store to get the beans which she missed out in her grocery shopping.

The Pumpkin and Potato Stew is a one pot meal which is complete with protein, carbohydrate, vitamins and fiber. A good recipe for a lazy day.

Ingredients

• 1 onion, chopped
• 2 tablespoons oil
• 3 cloves garlic, chopped
• 3 to 4 potatoes, peeled and cubed
• 1/2 teaspoon oregano
• 1/2 can chopped tomatoes or tomato sauce
• 1 tomato, chopped (optional if using tomato sauce)
• 1 can pumpkin puree
• 1 can of beans (butter beans or Lima beans), rinsed and drained
• salt, sugar and pepper to taste
• chili and paprika to taste (optional)

Click on the link below for the instructions.

continue reading "Pumpkin and Potato Stew"

Andrea made this rich dessert which she learned from her sister-in-law who is a Vietnamese. I called it a rich dessert because it is made with coconut milk.

Cassava or Yuca is a very hardy tuberous root. Cassava brings back my childhood memory where cassava grew wildly at our backyard. It is very easy to grow them. You just simply cut a portion of the stem and stick it to the ground and a new plant will grow from there. We simply enjoy the cassava by just boiling them in some salt water or make Cassava Cake.

The Cassava Coconut Dessert can be served warm or cold. Andrea’s husband even like it just out from the freezer in a hot summer day.

Ingredients

• 2 lbs cassava, peel and cut into 1 inch piece; soak in water overnight and drain
• 1 can coconut milk
• 400 ml regular or skim milk
• 4 tablespoons sugar
• 1/2 cup unsweetened coconut flakes (reduce sugar by half if the coconut flakes is sweetened.

Click on the link below for the instructions.

Instructions

Combine the drained cassava, coconut milk, milk and sugar in a pot.

Bring it to a boil and lower heat to simmer for 30 to 40 minutes until the cassava is tender.

Turn off the stove and stir in the coconut flakes. Andrea, thank you for sharing this simple and yet delicious dessert. I simply love it. I totally understand why you said you have a soft spot for this dessert and cant stop eating it.

Minoo and Andrea demonstrated in the South Arm Park Community Kitchen while Vanessa was away on holiday in Hong Kong. Minoo got a big bag of purple broccoli from the Richmond Sharing Farm and she decided to make a Broccoli Salad.

Unlike the regular broccoli which comes in a big floweret, this purple broccoli comes in small floweret. It is more tender and milder in taste, just great for salad. We’ve yet to see such variety in the market.

The Broccoli Salad has sweet peppers, onions, raisins and some mix seeds. Although the purple broccoli is more tender than the regular one, it is still a hardy salad.

Ingredients

• 1 cup broccoli, cut into small floweret
• 1/4 cup chopped red or yellow pepper
• 1 tablespoon finely chopped red onion
• 2 tablespoons dried raisins
• 2 tablespoons sunflower seeds, unsalted, plain
• some ground flax seeds

Dressing ingredients:

• 1 tablespoon light miracle whip or mayonnaise
• 1 tablespoon plain low fat yogurt
• 1 1/2 teaspoons vinegar
• 1 teaspoon sugar

Instructions

Chopped all the vegetables accordingly.

Mix all the salad ingredients together in a bowl.

Mix the salad dressing ingredients in another small bowl. Pour dressing over top of broccoli mixture and toss lightly. The above recipe serves 2, approximately 1 cup each. Minoo, thank you for sharing this simple and nutritious salad and introducing the purple broccoli to us.

Ben decided that I should release a few of my recipe posts before he starts our Seattle vacation series. So, here I go again.

Helen is my morning walk companion. We walk at the South Arm Park twice a week and we chit chat about our kids, recipes and all sorts of things. She shared with me this Cream Cheese Bun recipe. We are always in search of bread recipe which yields soft bun which lasts for a couple of days. A lot of the recipes we tried before yield soft buns when they first come out from the oven but they will become tough the next day.

This Cream Cheese Bun remains relatively soft the next day. For best result, microwave for 10 seconds if you consume it the next day.

I made the Cream Cheese Bun in the muffin pan as the recipe is for a small loaf. Helen had tried to make it as a loaf but it did not turn out right. I have never try to make it as loaf.

Arkensen and Nanzaro like to eat the Cream Cheese Bun with nutella. Sometime, I snug in some white chocolate wafer for a little surprise. You can fill the bun with red bean paste, lotus seed paste, etc. But my kids like it plain with nutella.

Ingredients

Ingredient A:

• 1/3 cup warm water
• 1 1/4 teaspoons yeast
• 1 tablespoon sugar

Ingredient B:

• 1 2/3 cups flour
• 2 tablespoons sugar
• 1 egg, beaten
• 3 tablespoons cream cheese

Ingredient C:

• 3 tablespoons butter, softened

Click on the link below for the instructions.

continue reading "Cream Cheese Bun"

Jean loves to make Deviled Eggs for potluck. Check here and here. It is a simple dish to make and you can make it ahead of time.

Deviled Eggs are best served chilled from the refrigerator.

Ingredients

• hard boiled eggs
• finely chopped celery
• a pinch of salt
• ground black pepper
• miracle whip
• paprika

Click on the link below for the instructions.

continue reading "Deviled Egg"

This Puffed Wheat Cake is Jean’s grandson and his friends favourite. They cant get enough of it. Jean said they practically inhale them and she cant keep up with their demand.

The Puffed Wheat Cake is a great snack for young children. They are very easy to make and only has few ingredients in it.

Ingredients

• 8 cups puffed wheat
• 1/4 cup butter
• 2/3 cup corn syrup
• 1 cup packed brown sugar
• 2 tablespoons cocoa powder
• 1 tablespoon vanilla extract

Click on the link below for the instructions.

continue reading "Puffed Wheat Cake"

Jean made this very easy but delicious Whipped Shortbread Cookies. It is always a challenge using a different oven from your home. The Gilmore Park Church has a gas oven which takes a long time to heat up. Usually, we will turn the thermometer up by 50F to achieve the same result as the electric oven.

However, this Whipped Shortbread Cookie is very delicate. You really have to watch the cookies as they burn easily. We burnt the batch we made in the kitchen due to the unfamiliarity with the oven.

This batch of Whipped Shortbread Cookies were made by Jean the day before. They are so buttery and they just melt in your mouth. Great for holiday cookies exchange.

Ingredients

• 1 cup soft butter
• 1/2 cup icing sugar
• 1 1/2 cups flour
• dash of salt
• 1 capful of almond extract

Click on the link below for the instructions.

continue reading "Whipped Shortbread Cookies"