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I am thinking of make a change to the usual birthday cupcakes for the schoolmates.  So, I made these as Zhe's birthday sweet treats last Friday.  They seems to enjoy it too.

Ingredients:

• Same as honey rice bubbles plus...
• Hundreds and thousands
• Some M & M

Procedure:

• Same as honey rice bubbles.
• Rather than pour all rice bubbles onto the pan, divide them onto lined muffin cups.
• Sprinkle with Hundreds and thousands then bake them.
• When it is hot, slightly touch the bottom of M&M with honey, then stick it on top of each rice bubbles cups.
• Put them bake into oven, back for another 2 minutes.  Leave them in the oven to cool.

These honey rice bubbles are made by Jia and Ning.  It looks good right?  It tastes good too. Most of all, it is easy to make.

Ingredients:

• 8 cups rice bubbles
• 2 tbsp melted butter
• 2 tbsp honey
• 2 tbsp condensed milk

Procedure

1. Mix all the above ingredients.
2. Line a big baking tray with a non-stick baking paper.
3. Pour the mixture onto the tray press flat with spoon to compact it.
4. Lightly pre-cut the rice bubbles so that they are easily divided later.
5. Bake in the oven temp 150 C for ~9 min.  No oven pre-heat is required.
6. Leave it in the oven to cool down. Once cool down, break it and keep in airtight container (if you ever have a chance to do so).

Enjoy!

How about having some 'Toink Toink' pancakes for breakfast this coming weekend?

Ingredients:

• 1 cup plain flour(can substitute by wholemeal flour/ add some oat...)
• 2/3 cups water/milk
• 1 egg
• 1/2 tsp yeast
• 1 tbsp sugar(it is optional if you are going to spread the pancake during serving)
•  maple syrup/ your favourite spread of the day

You can substitute plain flour and yeast for self-raising flour.  I personally prefer yeast pancake as it will give you the 'toink toink' feeling.

Procedure:

1. Mix all ingredients. 
2. Close batter and wait for the batter to get bubbly(about 2 hours).  This step can be skipped if use self-raising flour.
3. Heat up a heavy based pan ( I use a thick base Stainless Steel pan). Have to make sure that it is really hot. O/w, the crepe will stick onto the pan.
4. Pour a ladle of batter onto teated pan.  Wait till it is bubbly and the edge of the pancake change colour to translucent.
5. Turn the pancake.  It will rise evenly this time.  The pancake will be ready when the colour of the bottom surface changes to light brown (As in the picture).

6. Put it on a dry chopping board.  This will conserve the moisture of the pancake.
7. Keep stacking up the pancake to make a pancake stack.  Pancake stack is not just for the look.  This is a crucial step to keep the moisture of the pancake.

Serve immediately with maple syrup to enjoy the 'toink toink'....

Frankly, the above stuffed potato does not look good at all.  However, don't judge a book by its cover!!

Potato skin is nutritious.  It is very tasty after baking.  At Tony Roma's, there is even a dish called 'Potato Skin'!!  They are mmmmm......

So, please leave the skin on if you consider to make this dish, ok?

Ingredients:

• 12 medium size potatoes
• 100g shredded cheese
• 1 medium size onion - sliced
• 100g short cut bacon - diced
• 50ml milk/water
• 1 tsp oil
• salt and pepper to taste

Procedure:

1. Wash the potatoes thoroughly.  Don't peel them.

2. Cut potatoes into 1/2 then steam them for 20 min or until soft.

3. Meanwhile, add oil to hot wok, fry sliced onion and diced bacon until golden.  Add salt and pepper to taste then set aside.
4. Scoop out the steamed potato flesh and put it into a big bowl.

5. Mash the potato flesh.
6. Mix the mashed potato with fried onion, bacon and milk.
7. Spoon them back to the potato shell.
8. Spread shredded cheese on the stuffed potato.
9. Bake at 180 C for 20 min/ until cheese is melted and golden.

Serve warm.  The filling inside is rather hot!!

When you look at the advertisement choc chip cookies, have you ever thought that choc chip cookies is so sofisticated that you are willing to pay what they ask for? Then, you are absolutely wrong!  They are easy to make.  And, you can adjust the taste and look as you wish with homemade cookies.
I call this healthy version of choc chips cookies because I include oat in the cookies.  Well, the water soluble fibre in oat helps to reduce the cholestrol content these cookies :-)

Ingredients:

• 1 cup self raising flour
• 1/2 cup corn flour
• 1/2 cup quick oat
• 1/3 cup sugar
• 100g butter(melted)
• 1 egg
• handful of choc chips

Procedure

1. Mix all ingredients except choc chips and knead into a smooth dough. Note: You can also add 1/4 cup of choc chip into the dough and knead together.

2. Divide into 20 pcs, roll them into balls.

3. Press down using fingers into almost even thickness of ~5mm.  Keep space of minimum 3cm from each cookies on the baking sheet which has been lined with non-stick baking paper.
4. Decorate choc chips as you like. Kids will definitely give you a hand.

Before baking

5. Bake at 180C for 15 min(no need to pre-heat).


After Baking -  Compare before and after baking.  Look at how much they have expanded!!


6. Leave in the oven to cool to room temperature.
7. Keep in air-tight container.

I bet you will not visit chop chic cookies section in the departmental store again.

This is the very first afternoon snack I learnt how to make when I first arrived here.  I got the original recipe on the carton of Kellogg's corn flakes except that  I decrease the butter and sugar usage.  Well, just want to reduce the kids' sugar and butter intake.

Ingredients:

• 4 cups corn flakes
• 50g butter (melted)
• 1 big tbsp honey
• 1/4 cup sugar

Procedure:

1. Mix melted butter, honey and sugar until sugar is melted.
2. Pour mixture onto corn flakes.  Mix until corn flakes are mostly coated by the mixture.
3. Spoon the corn flakes onto lined muffin tray.
4. Bake at 150C for 7-8 min, then leave it in the oven until it cool down.(Note:  No pre-heat is required.)

This is a good afternoon snack for kids. It is easy to prepare. Remember, griddle it, don't fry it with oil.  As this will add extra crisp on the skin.

Ingredients

• 3 cups plain flour(can substitute with wholemeal flour)
• 2 1/2 cup water
• 1 egg
• Spread of the day

Procedure

1.  Mix above ingredients until smooth.  Set aside.

2.  Heat up a heavy based pan ( I use a thick base Stainless Steel pan).  Have to make sure that it is really hot.  O/w, the crepe will stick onto the pan.

3. Pour a ladle of batter and spread it evenly on the pan.

4. When the crepe change colour into slightly translucent and some smoke comes out of the side of the crepe, turn it over.  Constantly press the crepe with the potato mesher for even cooking(This is optional though).  It should be ready after 1 min.

5. Spread with jam/ Nutella/ kaya/ pumkin kaya/ maple Syrup/ All in stir fry/... can be anything.

6. Roll it up and it is ready to be served.