Japanese Curry Omurice

This is the perfect lazy weekend lunch. The recipe is super simple - all you need are eggs, rice and curry. I love Japanese curry but I find the boxed dried curry roux takes too long to cook and requires a lot of prep. I like the individually portioned pre-packaged curry that you just heat up and serve with rice. This recipe also works best if you have leftover rice to save time, but if you don’t you can quickly substitute with minute rice or those microwaveable rice packs from college. You can totally skip the tomatoes and spring onion of course. I added them for garnish to make the dish look more camera-ready. This dish took around 5 minutes from start to finish. I hope this will inspire you to cook something other than Shin Ramen when you’re hungover!

Sieve the whisked eggs to get a smoother consistency.

Not the most attractive looking omurice out there oops

Plate it ugly side down!

Japanese Curry Omurice

For 1

Ingredients

2 eggs
1/2 tablespoon vegetable oil for the pan
Pinch of salt
1 cup cooked rice (Japanese rice would be ideal but normal long grain rice will do just fine. If cold, reheat in microwave first)
1 package ready-to-eat Japanese curry (like these, not the dried boxed kind)

Method

1. Boil water in a pan and submerge the pre-packaged curry to heat up its contents.
2. Whisk the eggs together and run them through a sieve and into a bowl. Add a pinch of salt.
3. Heat the oil in a pan on medium heat. Slowly pour the egg mixture into the pan and lower the heat to medium low.
4. When the egg has begun to set (this will take less than a minute), spoon the warmed cooked rice onto one side of the egg. Using a spatula, carefully fold the other side of the egg on top of the rice to make an omelette (aka OMURICE!). Cook for a few more seconds.
5. Plate the omurice and carefully pour the heated curry over it. Garnish with whatever you have on hand - something with acidity would be great, like Japanese pickled vegetables!

Oatmeal Raisin Cookies

These are Bf's favourite cookies. They are soft, chewy and full of cinnamon-y goodness. You get old-fashioned rolled oats and plump raisins with every bite. You also get a lot of fiber, so I definitely feel less guilty when I'm munching on these. I forgot to chill the dough before baking so the cookies spread a bit and came out thinner than I would've liked, but they were still delicious!

 

 

  

Cream the butter with the sugars

Mix the flour, baking soda, cinnamon and salt together

 

Soak the raisins in warm water for ten minutes to plump them up. They become much juicier! Remember to blot them thoroughly with kitchen paper before mixing with other ingredients.

You can use instant/quick oats (which are the same as rolled oats, just finely chopped) if you don't want to have big chunky bits in your cookies.

Add the flour mixture to the butter/sugar mixture, mixing with a spatula. Add the oats and raisins. Chill in fridge.

 

Measure out the chilled dough into balls using a tablespoon (about 1.5 tablespoons per ball) and place them 2 inches apart on the baking sheets. Bake until the edges are golden.

Oatmeal Raisin Cookies

Makes 24 cookies

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light or dark brown sugar
1/4 cup granulated sugar
2 eggs, room temperature
1 tablespoon vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup raisins, soaked in warm water for 10 minutes then dried thoroughly

Method

1. Cream the butter and both sugars together until smooth. Add the egg and mix until combined. Add the vanilla. Set aside.
2. In a separate medium bowl, toss the flour, baking soda, cinnamon and salt together. Slowly add to the butter and sugar mixture, mixing with a spatula. Add the oats and raisins.
3. Chill dough in fridge for at least 30 minutes.
4. Preheat the oven to 175C / 350F. Line two large baking sheets with parchment paper.
5. Measure out the chilled dough into balls using a tablespoon (about 1.5 tablespoons per ball) and place them 2 inches apart on the baking sheets. Bake for 10 minutes until the sides are turning golden.
6. Remove them from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from Sally's Baking Addiction

Classic Fudgy Brownies

Brownies were one of the first things I ever baked. Just add eggs and oil to Betty Crocker’s brownie mix (the red box!) and voila, the best fudgy brownies ever. I've tried to make brownies from scratch before but they turned out either too flat and hard or really cakey. But I've finally found a recipe that replicates the fudgy chewiness of Betty Crocker brownies, but richer in chocolate and made with real ingredients.

These brownies are super fudgy and so sinfully delicious with partially melted chocolate chips!

I used a mix of semi-sweet and bittersweet chocolate chips because I didn't want the brownies to be too sweet. 

Melt the butter with the chocolate chips, then whisk in the sugars. Add eggs and vanilla.

Add flour and cocoa powder.

Finally, fold in chocolate chips into the batter for more chocolatey richness.

Classic Fudgy Brownies

Makes 20- 25 brownies

Ingredients

1/2 cup (1 stick) salted butter
1 cup quality semi-sweet chocolate, chopped or chips (or 1/2 cup semi sweet plus 1/2 cup bittersweet)
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 teaspoon vanilla extract

1/2 cup and 2 tablespoons all-purpose flour

2 tablespoons unsweetened cocoa powder

1 cup semi-sweet chocolate chips (or 1/2 cup semi sweet plus 1/2 cup bittersweet)

Method

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large mixing bowl, and allow to cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350F / 175C degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and cocoa powder. Once combined, fold in the chocolate chips.
4. Pour batter into the prepared baking pan and bake for 25-30 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan and cut into squares.

Recipe adapted from Sally's Baking Addiction

Pumpkin Chocolate Chip Muffins

It’s finally getting colder in Hong Kong, and it’s almost Halloween! These super moist pumpkin muffins make the perfect fall season snack. They taste like pumpkin pie spiced with cinnamon and nutmeg, and the chocolate chips add extra sweetness. Instead of using traditional muffin tins, I used a silicone tray to bake bite-size muffin squares. They puffed up during the bake and ended up looking like tiny loaves of bread. Adorable!

Mini pumpkin loaves!

 

Use leftover batter to make regular sized muffins.

 

Use pumpkin puree, not pumpkin pie filling.



Add chocolate chips for sweetness and extra richness.

 

 

 

Pumpkin Chocolate Chip Muffins

Makes 14 muffins, or 28 mini muffins

Ingredients

1 and 3/4 (220g) cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (100g) brown sugar
2 large eggs
1 cup (227 grams) pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) vegetable oil
1/3 cup (80ml) milk
1 teaspoon vanilla extract
1/2 cup chocolate chips, optional

Method

1. Preheat oven to 350F / 175C.
2. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and nutmeg together until combined.
3. In a medium bowl, whisk the brown sugar with the eggs until combined. Add the pumpkin, oil, milk and vanilla until combined.
4. Pour the wet mixture into the dry one. Using a spatula, stir until just combined (until you don't see anymore white flour bits). Do not overmix.
5. Add 1/2 cup chocolate chips into the batter, if using.
6. Spoon the batter evenly into prepared muffin tin.
7. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Recipe adapted from Sally's Baking Addiction

Salted Double Caramel Cupcakes

I’m a huge fan of salted caramel anything. There’s just something so wonderful about the addition of salt that elevates and deepens the caramel flavor. I’ve had salted caramel tarts, candies, ice cream, macarons and even popcorn before, but never salted caramel cupcakes. I jumped at the chance to make them for a friend’s birthday. Sometimes I just need an excuse to bake, and birthdays are the perfect occasion! These cupcakes came out fluffy and moist, and the creamy icing was rich and sweet with a savoury finish.

In a medium bowl, whisk together the flour, baking powder and salt.

In a seperate bowl, cream together the butter and sugars until fluffy. Add eggs and vanilla.



Slowly add in the flour mixture, mixing with the spatula until just combined. Do not overmix.

 

Stir in the milk.

 

Fill each cupcake liner halfway with batter.



Bake until lightly golden, until a toothpick inserted comes out clean.



Cool the cupcakes on a wire rack.



While the cupcakes are cooling, make your frosting. Melt the salted butter in a small saucepan.

Add sugar and cream, and let it bubble for 3 minutes.

Let it cool for 15 minutes.



With an electric mixer, beat in the powdered sugar 1 cup at a time, until you reach the consistency you want. I used 2.5 cups. Add a little cream if you want the frosting to be creamier, and add more salt if the frosting is too sweet.



The frosting will keep in the fridge for up to 5 days.

Salted Double Caramel Cupcakes

Makes 14 cupcakes

Ingredients

Caramel Cupcakes
1 1/2 cups all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup dark brown sugar

1/2 cup granulated sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup whole milk

Salted Caramel Frosting

1/2 cup (1 stick) salted butter

1 cup dark brown sugar

1/3 cup heavy cream

1/2 teaspoon salt

2-3 cups powdered sugar, sifted

Chocolate pieces for decorating, optional

Method

1. Preheat oven to 350F / 175C.
2. In a large bowl, whisk together flour, baking powder and salt.
3. In a seperate medium bowl, beat the butter and sugars together until light and fluffy, 2-3 minutes.
4. Add the eggs and vanilla, mixing until combined. Slowly mix in the dry ingredients until no flour remains. Scrap down the sides of the bowl.
5. Slowly stir in the milk, mixing until just combined.
6. Filled the lined cupcake tin only halfway full with batter. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
7. While the cupcakes are cooling, melt the butter in a small saucepan. Add brown sugar and heavy cream. Stir constantly over medium heat until all the sugar has dissolved. Add salt. Allow to bubble for 3 full minutes, then remove from heat and allow to cool for 15 minutes.
8. With an electric mixer, mix the salted caramel with the powdered sugar. Use 1 cup of sugar at a time, until you reach the consistency you want. I used 2.5 cups. Add a little cream if you want the frosting to be creamier, and add more salt if the frosting is too sweet.
9. Frost the cupcakes and decorate with chocolate.

Recipe adapted from Sally's Baking Addiction