Rice Krispies Bar Recipe (different varieties ideas)

Testing out homemade bars! Been purchasing dozens of commercial breakfast bars. These turned out awesome we love it alot. Treated it as a light healthy nice snack!


Base Ingredients
Ingredients
40g Salted Butter
25pcs Large Marshmallows
250g Rice Krispies

1. Melt Butter in a pan.
2. Add Marshmallows to melted butter stir and let it melt.
3. Remove from fire and add Rice Krispies and stir until well coated.
4. Add in your preference of additional ingredients (different varieties ideas below).
5. Press into a greased pan
6. Refrigerate and cut into squares.
7. Wrap them in foil or waxed paper and store in air tight container.

Some Extra Tips Below:
- If you prefer sweeter bars, use 40pcs of Large Marshmallows.

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Below is my creations hopefully it'll inspire you. You may prepare these Rice Krispies Bars and make all kinds varieties as below. Hope you all will love this recipe.

Cranberries, Pumpkin Seeds, Melon Seeds Chocolate Rice Krispies bar
Add Ingredients
30g Cranberries
30g Mini Chocolate Chips
20g Pumpkin Seeds
20g Melon Seeds



Click here for our blog page Breakfast & Snacks Ideas for more recipes. Hope you will be inspired~

Homemade Pork Bakkwa a.k.a. Chinese Pork Jerky Recipe

At last the Chinese New Year Cookies marathon is over for me. Now it's time to catch up with this homemade bakkwa that every home chef had cooked up for their CNY home celebration.


Recipe for 8 pieces of Bakkwa
Approximate final product weight: ~400g

Ingredients
550g minced Pork (balance of fatty and lean)
100g Brown Sugar
1 tablespoon Light Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Shaoxing Rice Wine / Cognac / Rose Wine
0.5 tablespoon Fish Sauce
1 teaspoon Dark Soy Sauce
0.25 teaspoon Five Spice Powder
0.5 teaspoon Salt
few drops of Red Coloring (Optional)
Honey (for Honey glazing)

1. Mix and combine all the ingredients except for Honey. Please it in the fridge overnight.
2. Pre-heat oven to 130°C fan mode.
3. Roll approx 100g the marinated thin pork in to squares using plastic. Arrange them on silicon mat or baking paper or parchment paper. Bake for 13 mins.
4. Increase the oven tempreture to 200°C top grill mode.
5. Flip the meat over and brush with Honey glaze. Put back oven 4 inches away from the grill and grill for 10mins or until golden brown with slight burnt. Repeat for the other side.
6. Remove from oven and let it cool before serving.

Enjoy~

Notes:
- If not consumed within a day, using an air tight container it can be stored in fridge for up to 1 month.
- Keep meat to fat ratio around 85% : 15%.. Or fattier for more succulent, and better flavor Bak Kwa..
- Can use pork belly, shoulder, collar, cheek, etc was told ratio is more important.. Beauty of homemade can be adjusted to our own liking.

Varieties that we have created:
1. Hickory Smoke Pork Bakkwa a.k.a. Hickory Smoke Chinese Pork Jerky
Just add additional 1 teaspoon of Hickory Smoke Liquid

2. Almond Pork Bakkwa a.k.a. Almond Chinese Pork Jerky
Just add additional sprinkle sliced Almond on top of bakkwa before applying the last honey glaze before grilling.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Baking Exploration ::: Mini Japanese Cotton Cheesecake

My very very 1st cake baked from our kitchen that has passed.

Attended this recipe baking class at Sugar Inc @ Singapore, to get tips and learn some important notes about cake. Hearing from my friend that it is one of the best place to go to learn baking. Why? Because the clean up, wash up, serve you tea and give you a sample to eat while you're waiting to for your cake to pop out of the oven and cool off before you can pack up and go home.

If you're in Singapore and you would like to learn baking. This would be the place.

Click Here to view Sugar Inc Facebook page

After attending and getting our oven fixed up. This is my first bake after we shift into our newly renovated place. Been ages since I baked!!!! Itchy hands...

After attending and learning. Here I am.. to share the recipe & some of the tips with you.


Mixture A Ingredients:
160g Cream Cheese
20g Whipping Cream
20g Salted Butter
1 teaspoon Vanilla Essence
1/2 teaspoon Lemon Zest

Step By Step for Mixture A
1. Cream Cheese, Butter to be left outside till it is room temperature or Heat in the microwave for 20-40 seconds till Cream Cheese is softened. Whisk Cream Cheese, Whipping Cream and Butter until smooth.
2. Add in Vanilla Essence and Lemon Zest and continue whisking until smooth.
3. Leave it to cool.

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Mixture A+B Ingredients:
100-120g Fresh Egg Yolks
20g sifted Cake Flour

Step By Step for Mixture A+B
1. When Mixture A is cool, whisk in the Egg Yolks.
2. Followed by the sifted Cake Flour until the mixture is smooth.

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Mixture C Ingredients:
180g Egg Whites
1 teaspoon Cream of Tartar
90g Caster Sugar

Step By Step for Mixture C
1. In another Mixing Bowl, whip egg whites for a few seconds on low speed. When it looks foamy add Cream of tartar and mix for another few seconds.
2. Add 2/3 of the Caster Sugar and mix on low speed until you can see the visible trails on the surface of the foam. This is to build the structure.
3. Add the remaining of the sugar and whip until medium peak.

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Step By Step for Mixture (A+B)+C
1. Using a Spatula, fold in the upward motion 1/4 of the meringue GENTLY into the Mixture A+B.
2. Slowly 1/4 by 1/4 till all is completed. Do not over fold! Stop when the mixture is evenly coloured.

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Baking needs:
1 litre of Water
Muffin pan (x2)
Muffin Cups
Baking Tray
Baking Wire Rack

Baking & Serving Step by Step
1. Boil water for the hot water bath.
2. Pre-Heat the oven at 170°C.
3. Line the bottom with Muffin Cups and fill them up with the batter.
4. Pour the Boiling Water on the Baking Tray. Place the Baking Wire Rack on top of the Baking Tray.
5. Place the filled Muffin Pan on top and place in the oven to bake in the hot water bath for 20-25mins.
6. When time is up check the cake with a wooden skewer. Insert in the centre of the cake. It should come out fairly clean.
7. Unmould the cake soon after baking to prevent the top from becoming wrinkled. Place on a wire rack to cool.
8. Chill overnight before serving.
9. Dip the knife in hot water before cutting for clean slices.
Optional: Before Serving, dust it with icing sugar to give it a dreamy look!

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List of Tips from this bake
i) Must use cake flour.
Reason: Click here to read "What is cake flour, what makes it different than self-rising or all purpose?"
ii) It's Important to use Fresh Eggs, best 2-3days after you buy from store.
iii) Reason why the Egg measurement is used is due to the variation of size of eggs available in the market.
iv) Medium Peak is when you lift up the tip of the meringue should be able to stand up stiffly with a slight hook at the tip.
iv) If the baking pan has a removable base, wrap the outside surrounding and above the rim with Aluminium Foil as shown in picture.
v) For Mini Muffin size, fill it 3/4 as you can see below is the results of filling it up 1/2 only.
vi) Do not use oven fan mode when baking cakes or muffins, to avoid the cake from being blowed unevenly.
vii) Place the tray at the second lowest of the oven to prevent the bottom from being damp.

Wish you all success in baking! ^_^


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Is this Product good? ::: Secret to make KFC Chicken Nuggets!

Offtopic: We are now on Twitter, so Follow Us on Twitter to get first-hand updates whenever we ... update!

Mine & dear’s love KFC Chicken Nuggets and sometimes go gaga over them & just order 20s + 6s for our dinner instead of going for their Dinner Plate or Snack Plate. You know how expensive it is, right?

I remember the last time I had KFC Chicken nuggets, when dear’s sister brought back a Kid’s Meal – Chicken Nuggets… It tasted “yucks” changed… Since then I have not eat KFC Chicken Nuggets.

Now I found the recipe, that we both do agree it tasted pretty like the KFC Chicken Nuggets!



What you Need… only 3 things…
1. 350g Chicken Breast
2. 500ml Cooking Oil
3. And the secret is this! NAGO’s Hot & Spicy Kentucky Tepung Perasa Serbaguna

There are plenty on the rack which I do not remember when I’m small and shopping with mommy, I only remember there is only ONE brand… so let me try them one by one… for now we are trying this!



Cooking Time~
Step 1: Slice the Chicken Breast 8mm thick. (I don’t really care about the weird shape! XD )
Step 2: Pour the NAGO’s Hot & Spicy Kentucky Flour in a bowl.
Step 3: Place the Sliced Chicken Breast in the bowl and make sure they’re dusted all over and then give it a little shake to let the loose flour drop off and place it on a fresh plate.
Step 4: Heat Cooking Oil till chopstick have bubbles then it’s at the right heat.
Step 5: One by One place the Chicken in. Do not crowd the pot. Do not put it too close to each other so it won’t stick. Put in for 2mins & take it out placing it on a kitchen towel to drain. Place it nicely batch by batch, part by part.
Step 6: Do it till all are cooked. – WAIT WAIT…IT’S NOT DONE YET….
Step 7: Replace batch 1 back into the cooking oil for another 1min. This will create a crispy think layer on the Chicken Nuggets!
Step 8: When all is done is done! Let it rest for 5mins before serving..with or without Tomato and Chilli Sauce.



Prefect for Party and Perfect for any occasions ~ Why buy instant nuggets when these are more healthy!

The slight spiciness is perfect for me but sorry for all of you chilli lovers & expects your nuggets to be spicy base on the box advertisement...

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~