Basic Oat Muffins

For several years now, the Swallow has been preparing breakfast muffins for her mate. Working in the healthcare, he required a substantial and healthy breakfast that could last him till the lunch hour which would usually be about six hours later.

Initially, the Swallow made sandwiches but this couldn't fill him long enough and he wasn't really a 'bread' person. Having an oatmeal in the morning was something he could consider and this went on for a while. He didn't complain (yes, the Swallow is grateful he is 'low-maintenance') but she felt there was something more that he could eat for breakfast. Also, he was frequently on the move each day and he felt the weakening effects of a small breakfast many times.

Many experiments later, the Swallow has found that breakfast muffins made with oats filled him best. Adding in dried cranberries and he easily ate two muffins every morning when he was on the go. Making these in a batch of twelve also lessen the Swallow's anxieties for the week as she wasn't much of a 'morning' person.

BASIC OAT MUFFINS (makes 12 muffins)

Dry Ingredients

Muffins baking in the oven

120 g rolled oats
120 g plain flour
50 g brown sugar
50 g fine sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder (optional)
1/2 tsp fine salt

Wet ingredients
250 g plain yoghurt, at room temperature
2 large eggs, about 60g each, at room temperature
125 ml sunflower oil
1/2 tsp vanilla essence (optional)

Additional ingredients - see variations below

Method

1. Preheat oven to 180 degrees Celsius. Line a 12-cup muffin pan with paper liners. 
2. Mix the dry ingredients together in a large bowl. Remove the lumps of brown sugar by pressing them to the side of the bowl with a spoon.
3. Mix the wet ingredients together in a smaller bowl.
4. Add the additional ingredients accordingly (see variations below). If its a dry ingredient, to the dry and if it's a wet ingredient, to the wet. Mix well.
5. Add the wet mixture to the dry mixture. Using a spoon, combine them together quickly but don't over-mix.
6. Spoon the combined mixture into twelve muffin cups.
7. Bake the muffins for at least 20 minutes. They are done when a  toothpick inserted into the centre of the each muffin comes out clean.

Notes

• This is a basic recipe. Variations can be made but adjust the bake time as needed. Some variations may produce moist muffins while others are drier. Some sweeter, some less. Experiment and let your family tell you what they like. 



Cranberry Oat Muffins

• If you are not a fan of oats, replace the oats with plain flour. However, the texture of the muffins will change.

Variations

1. Cranberry Oat Muffins - 200 g dried cranberries



Banana Oat Muffins

2. Banana Oat Muffins - 200 g bananas (mashed)
3. Seeds Oat Muffins - about 160 g mixture of various types of seeds such as pumpkin, melon, sunflower, sesame, etc

   

   Seeds Oat Muffins
   

4. 100g dried cranberries, 25g pumpkin seeds, 25g melon seeds & 25g sunflower seeds
5. 100g dried cranberries & 80g chocolate chips / couverture droplets
6. 100g bananas (mashed) & 80g walnut pieces

Choco Banana Muffins

Lately, the Swallow's family have taken to eating muffins for breakfast. Experimenting with various ingredients, the Swallow has finally found one that brought an exclamation of "Amazing!" from her young one. These muffins has the aroma of bananas and the taste of chocolate. Eating them fresh and warm was yummy but even a day after, the muffins remain moist and delicious. This recipe is a keeper.

CHOCO BANANA MUFFINS (makes 12 muffins)

Choco Banana Muffins

Ingredients

• 230g plain flour
• 100g white sugar
• 60g brown sugar, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 200g chocolate couverture dark droplets
• 200g ripe bananas, mashed (about 2 large bananas)
• 125g butter, melted and cooled
• 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract

Method

1. Preheat oven to 180 degrees Celsius. Position rack in the bottom of a table-top oven. Line 12 muffin cups with paper liners.
2. In a large bowl, whisk the flour, white sugar, brown sugar, baking powder, baking soda, salt and chocolate droplets together.
3. In another bowl, mix the mashed bananas, melted butter, beaten egg and vanilla extract together.
4. Using a spatula, fold the wet ingredients into the dry ingredients until the ingredients are well combined to form a thick batter. Do not over-fold as this will toughen the muffins.
5. Using an ice-cream scoop, evenly fill the muffin cups with the batter.
6. Place the muffins in the oven and bake for about 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
7. Transfer to a wire rack and let cool for about 10 minutes before removing from the pan.

Notes

• These muffins are best eaten fresh. If not, store them in a covered container and consume them quickly.
• Oven temperature may vary for different models.

Mango Muffins

There is that occasional gift of dried mangoes when the Swallow's friend return from a holiday to the Philippines. Sometimes, the Swallow's family will eat the sweet dried mangoes as they are. Other times, that would be a good opportunity to whip up a batch of Mango Muffins for breakfast, especially when there is also some yoghurt in the refrigerator.

MANGO MUFFINS (makes 12 muffins)

Mango Muffins

Ingredients

• 150g dried mangoes, cut into small pieces
• 280g plain yoghurt
• 1 large egg, lightly beaten
• 75ml sunflower oil
• 1 tsp vanilla essence
• 260g plain flour
• 100g white sugar
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Method

1. Preheat oven to 190 degrees Celsius. Position rack in the centre of the oven. Line 12 muffin cups with paper liners.
2. In a large bowl, mix the dried mangoes and yoghurt together. Set aside for at least 30 minutes.
3. Add the beaten egg, sunflower oil and vanilla essence into the mixture and set aside.
4. In another large bowl, whisk the flour, sugar, baking powder, baking soda and salt together.
5. Using a spatula, fold the wet ingredients into the dry ingredients until the ingredients are well combined to form a thick batter. Do not over-fold as this will toughen the muffins.
6. Using an ice-cream scoop, evenly fill the muffin cups with the batter.
7. Place the muffins in the oven and bake for about 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
8. Transfer to a wire rack and let cool for about 10 minutes before removing from the pan.

Notes

• Fill each muffin cup full with batter as these muffins rise little.
• When the muffins are fresh, there will be a crisp golden crust. This will soften over time but the sweet and tangy taste of the mangoes remain.
• These muffins are best eaten fresh. If not, store them in a covered container and consume them quickly.
• Oven temperature may vary for different models.

Chocolate Banana Shakes

This high-energy drink combines two ingredients on the young ones' list of favourite foods.  Little wonder it makes an appearance during the holidays - yes, young ones' always-hungry stomachs strike again!

CHOCOLATE BANANA SHAKES

Two different versions of
Chocolate Banana Shakes
(Version 1 is on the right and
Version 2 is on the left)

Version 1 (makes 2 x 250 ml servings)
Ingredients
250 g chocolate ice-cream
1 banana (peeled), about 100 g
125 ml milk

Version 2 (makes 2 x 250 ml servings)
Ingredients
200 g chocolate ice-cream
2 bananas (peeled), about 200 g
60 ml milk

Method

For either version, blend the ingredients together until the mixture is smooth.

Notes
This recipe is good for clearing over-ripe bananas, or getting your young ones (or young-at-heart ones) to eat their fruits!

Sweet Sour Chicken

When chicken breast is required in a recipe, the Swallow usually buys a whole chicken, remove and set aside the other parts for other dishes, and keep the breast for such use.

SWEET SOUR CHICKEN (serves 4)

Sweet Sour Chicken

Ingredients

2 pieces of chicken breast, about 450g cut into bite-sized pieces
1 large onion, sliced into chunky slices
1 can of pineapple rings in syrup, drained (but keep the syrup) and quartered
Roasted cashew nuts (optional)
Cooking oil
Garnish - spring onion, chopped & red chilli, cut

Marinade

2 tsp corn flour

1/2 tsp light soya sauce

1/2 tsp sugar

Dash of pepper

Sauce

2 tbsp tomato sauce

5 tsp sugar

1 tbsp vinegar

Pinch of salt

2 tsp corn flour

4 tbsp water

A few drops of sesame oil

Dash of pepper

Method

1. Marinate chicken for about 10 minutes.
2. Heat wok with enough oil to shallow-fry the marinated chicken until both sides are golden brown.  Drain.
3. Remove excess oil, leaving only 1 tbsp oil in the wok.  Heat the oil for a while.  Stir-fry the sliced onions until they are fragrant and slightly charred.
4. Add pineapple pieces and the sauce.  Mix well.  Add a little syrup from the can of pineapples if more sauce is preferred.
5. Dish up and sprinkle with cashew nuts.

Pineapple Tarts

In her youth, there was a way the Swallow knew that Chinese New Year (CNY) was coming soon.  That was the time when her mother would marshal her and her siblings to bake cookies together.  There were Pinwheel Cookies, Kuih Bangkit and the siblings' favourite Pineapple Tarts.

Baking late into the night, the Swallow's mother would bake trays and trays of cookies.  Some were sold (a form of income for the stay-at-home-mom), some were given away as gifts during the CNY visitations, and the rest were happily enjoyed by the siblings.  These were special treats as in those days, cookies were considered a luxury, something to be enjoyed only during the festive periods.

As the Swallow loves pineapples (LOL!), she was quick to ask her mother for the Pineapple Tart recipe when she finally had her own nest and oven.  However, due to its time-consuming nature, the Swallow was not able to bake her own Pineapple Tarts until recently.

Pineapple Tarts

PINEAPPLE TARTS (makes about 80 tarts)

Ingredients

• 500g plain flour
• 250g cold butter
• 2 eggs
• pinch of salt
• Pineapple Jam

Method

Cooled Pineapple Jam



1. Using a pastry cutter, mix flour, salt and butter together until crumbs develop.
2. Add eggs, one at a time.  Mix until the pastry forms.
3. Roll out the pastry on a flour-dusted table.  Cut out tart shapes using a 1 1/2 inch tart cutter.
4. Fill the tarts with pineapple jam. 
5. For decoration, add a little knob of pastry on top of the jam.
6. Glaze with a mixture of 1 egg and 1 tbsp milk (optional).



Tools for making Pineapple Tarts
From left, clockwise:
1 1/2 inch tart cutter,
round cookie cutter & pincers 

7. Bake at 180 degrees Celcius until the tarts are golden brown, about 15 minutes.

Notes

• If a pastry cutter is not available, improvise with two knives held with a hand.
• If a tart cutter is not available, use any similar-sized round cookie cutter (or even a glass!) and clip the edges of the tarts with pincers.
• For freshness, keep the tarts in an airtight container.

Pineapple Jam

The Swallow can never say it enough...she loves pineapples!

Last year, she tried making Pineapple Tarts using store-bought pineapple paste.  Although it was a quicker alternative, the texture left much to be desired.  This year, the Swallow decided to make pineapple paste from fresh pineapples.  Besides Pineapple Tarts, this paste can also be used as a spread on bread and biscuits.

Even though this process took more time, the end result was a paste that was to one's desirability.  It also came with a sense of satisfaction when her mate and young ones tasted the jam and said it was yummy.  One of her young ones even wanted to eat it on its own!

PINEAPPLE JAM

Freshly cooked Pineapple Jam

Cooled Pineapple Jam

Ingredients

• 2 large pineapples
• 450g sugar
• 2 pcs 1-inch cinnamon sticks

Method

1. Remove the tops, skin, eyes and the middle stem from the pineapples.  Cut the pineapples into chunks.
2. Grate several pieces of the pineapples using a hand grater.  Separate the pineapple fibres from the juice using a fine-mesh sieve.  Set the juice aside.
3. Put the remaining pineapple pieces into a blender.  Add the pineapple juice into the blender.  Blend using the pulse function for a few seconds.  Do not over-blend to avoid breaking down the fibres.  Again, separate the pineapple fibres from the juice using a fine-mesh sieve.  Allow the juice to drain well.  Set the juice aside.
4. Place the pineapple fibres into a non-stick pot.  Add the cinnamon sticks.  Boil over medium heat, stirring occasionally until the pineapple fibres are semi-dry.
5. Spread out the pineapple fibres in the pot.  Add the sugar.  Turn down the heat to low, and simmer until the sugar has melted.  Do not stir until all the sugar has melted.
6. When the sugar has melted, use a pair of long chopsticks to stir the mixture.  The pineapple fibres would now be in a jammy consistency with a nice golden-brown colour (pictured right).  Allow to cool, then transfer the mixture into a suitable container.

Notes

• Reduce the sugar content if the pineapples are naturally sweet.
• If using this jam as a spread, use a glass container to keep the jam and place it into a fridge.  Eat up the jam as quickly as possible.
• If using this jam in Pineapple Tarts, do not place it into the fridge.  Prepare the jam a day before or when ready to make the tarts (but make sure it has cooled thoroughly).
• Add some syrup or honey into the set-aside juice for a refreshing pineapple drink.  Some chopped pieces of pineapple pieces may also be added.

Blueberry Cupcakes

In the late 80's, Blueberry Cake was a popular choice whenever the Swallow wanted to buy birthday cakes for her friends and loved ones.  When there was an offer for blueberries at a nearby supermarket, the Swallow could not resist buying a box of the blueberries.  The Swallow does not have the ability to produce a Blueberry Cake like the ones sold in cake shops, but she managed to improvise a little to produce some Blueberry cupcakes.

This recipe is good for those who those who likes to use ready mix flour.

BLUEBERRY CUPCAKES (makes about 24 cupcakes)

Blueberry Cupcakes

Ingredients

• 125g fresh blueberries
• 500g Optima ready mix flour
• 5 eggs, at room temperature
• 50g butter, at room temperature
• 100ml water

Method

1. Preheat oven to 175 degrees Celsius. Line 24 muffin cups with paper liners.
2. Beat the butter with a hand whisk.
3. Add the eggs, one at a time.  After each addition, mix it well with the butter.
4. Add the flour and mix well.
5. Add the water and mix well.
6. Add the blueberries and mix well.
7. Fill liners to a level about 3mm from the top.
8. Bake until golden brown, about 15 minutes.

Notes

• Baking time and temperature may vary for different oven models.

Pineapple Salad

Of all the tropical fruits found in Singapore and Malaysia, the pineapple is the Swallow's favourite.

She remembers her younger days when her mother would patiently remove the 'eyes' from the pineapple, slice off the centre part then cut the rest of the pineapple into little triangles, to be cooked with some kind of meat.  Whenever the Swallow is around at such times, you can be sure some of these little triangles would end up in her mouth before the cooking started, and her mother would have had to ask the Swallow to leave the kitchen.

A wonderful way to eat the pineapple is by drizzling the cut fruit with some sweet shrimp sauce or dark soya sauce, then sprinkle with a little sugar and chopped chilli padi.  Yummy yum yum!

Canned pineapple rings or cubes is now easily available and it is a much-lauded alternative as it minimizes the time spent cutting the fruit as well as the problem of finding sweet and tasty pineapples.

Pineapple Salad is a recipe that uses canned pineapple rings / cubes.  It is a favourite of the Swallow's family, and is usually served as a side dish with Roasted Chicken.  The Swallow has served it at several BBQ gatherings.  The pineapple brings a tangy and sweet taste to counter the taste of the mayonnaise.

Pineapple Salad

PINEAPPLE SALAD (Serves 4)

Ingredients

• 5 handfuls of pasta
• 4 tbsp Miracle Whip or mayonnaise
• 1 can pineapple rings / cubes
• 8 slices of cooked ham
• 1 can of button mushroom

Method

1. Cook the pasta according to the manufacturer's instructions.  Drain and mix with the Miracle Whip or mayonnaise.  Place in the refrigerator to keep cool.
2. Drain the syrup from the can of pineapple rings (the syrup may be used in other recipes).  Cut the pineapple rings into bite-sized pieces.
3. Dice the ham.
4. Drain the water from the can of button mushrooms.  Toast the mushrooms in a toaster oven for about 10 minutes.  If the mushrooms are big, cut them into bite-sized pieces.
5. Remove the cooled pasta mixture from the refrigerator.  Mix the pineapple, ham and button mushrooms with the pasta mixture.  Return the salad into the refrigerator.  Serve cold.

Luo Han Guo Tea

Luo Han Guo, also known as Lor Hon Kuo in Cantonese, is lightweight, round and dark-brown (before drying, it is green). This dried fruit has a sweet taste and is easily available in Chinese medical shops.

Due to its cooling properties, it is very popular to drink Luo Han Guo Tea during the hot weather, which occurs frequently in Singapore and Malaysia.

It is very simple to make Luo Han Guo Tea.  No sugar is needed to sweeten the tea and this makes the tea suitable for diabetics.

LUO HAN GUO TEA (serves 3)

Luo Han Guo

Ingredients

• 2 pcs Luo Han Guo
• 4 cups water

Method

1. Wash and rinse luo han guo.  Crush them open.  Put everything into a pot.
2. Add water and boil for 40 minutes.
3. Strain and serve the tea.

Note

• The Luo Han Guo residue is good for a few more rounds of boiling, although the sweetness will be milder.  Re-boil as many rounds to personal taste.

Assam Chicken

In her post 'Fresh Meat vs. Frozen Meat', the Swallow examined the benefits of cooking with fresh meat and drew a conclusion that cooking with frozen meat is equally good.

Thus, when there was an offer in the local co-operative supermarket for a 2-kg bag of frozen chicken wings, the Swallow bought a bag.  She cut the wings into three parts - the drumlets, the mid-joints and the wing-tips.  The wing-tips were set aside to be used as a base for chicken stock.  while the remaining drumlets and mid-joints were split into two portions.  One portion was used in a dish called 'Chilli Chicken'.

The other portion was used in a dish known as Assam Chicken (the Swallow loves tamarind-related dishes!).

Assam Chicken

ASSAM CHICKEN (serves 4)

Ingredients

• 1kg chicken wings, cut into parts (use only drumlets & mid-joints, use wing-tips to make chicken stock)
• 100g uncooked chilli paste
• 1 tsp belachan granules
• 3 shallots
• 4 candlenuts
• 1 cup tamarind water
• 2 - 3 tamarind slices
• 1/2 cup lime juice
• 1 can of pineapple rings, drained and cut into slices
• syrup from the can of pineapple rings

• 

  Cooked with Lady Fingers

  1/2 tsp salt
• 4 tbsp oil
• additional boiled water, if necessary
• sugar, to taste

Method

1. Rinse chicken parts and drain.
2. Ground chilli paste, belachan, shallots and candlenuts into a fine paste (add a little of the tamarind water if using a blender).
3. Heat oil in a wok until hot.  Add the grounded paste and fry until the oil separates from the paste.
4. Add chicken and stir-fry until chicken turns colour, about 5 minutes.
5. Add tamarind water, tamarind slices, lime juice, syrup and salt.
6. Fry until chicken is cooked and sauce has thickened.  If sauce thickens too quickly before chicken is fully cooked or more sauce is desired, add a little boiled water.
7. Add pineapples and cook for another 1 - 2 minutes.  Season with sugar, to taste.
8. Serve hot with rice.

Notes

• This recipe is super spicy.
• Lady fingers (okra) or brinjals (eggplants) or both vegetables (total about 100g) may be added to this dish. Add them in before the pineapples and let them cook for about 5 minutes then continue with the remaining steps.

Peach Agar-Agar

When the hot or dry days are here, the Swallow looks for ways and means to cool down the temperature; whether it is by using the fan or air-conditioner, bathing more frequently (like her young ones do...), or just bringing out her arsenal of recipes that assists in bringing down the internal body heat.

A popular choice of food that helps to cool down the body is the Agar-agar, the Malay word for jelly.  In particular, the Swallow's family loves the Peach Agar-Agar.  They can polish the whole tray in a single seating if given the chance!

PEACH AGAR-AGAR (Serves 4 - 6)

Ingredients

• 1 pkt (12g) agar-agar powder (white)
• water
• 100g sugar
• 1 can (825g) peach halves in syrup
• a few drops of food colouring, if desired

Method

1. Drain the syrup from the peaches.
2. Mix the syrup with enough water to make a total of 1 litre of liquid.
3. Cut up the peach halves into small cubes, and lay them in a square cake tray. Then place this tray into the refrigerator.
4. Dissolve the packet of agar-agar powder in the syrup mixture.
5. Add the sugar, stir and bring to a boil over low heat.
6. Turn off the heat; and add the food colouring, if desired.
7. Remove the cake tray from the refrigerator; pour the mixture over the cut peach halves, stirring all the time.
8. Allow the mixture to cool for about 15 minutes, stirring it occasionally.
9. Place the cake tray back into the refrigerator for the agar-agar to set.
10. Serve cold.