Nori Seaweed Muffins

I have some nori sheets left in the pantry and I know that I won’t be making sushi any time soon and these are the remnants from making the seaweed rolls last month. So not wanting to store them too long in the pantry, I decided to use them for making Nori Seaweed Muffins.

After reading this recipe from Angie’s blog - Angie’s Recipes…my online recipe book :p , I was wowed by her Nori Seaweed Muffins and I told myself that I must try it out. I have used nori in sushi, in soup, in tofu , in fish paste rolls and in biscuits but in muffins!...this is the first :) a fusion muffin ! :))

It turned out really good…the fragrance of nori seaweed makes the muffins delectable . Thumbs up for this muffin....something different and good for kids too.. lots of goodness in it.

Angie, thanks for sharing this delectable fusion recipe. I heart edible seaweed of any kind. Maybe next time I will use wakame instead of nori…anyone? ;p

nori seaweed muffins waiting to be savoured :))

by the office taster...Claire, Lynn and Kong

ain't they lucky

let them grow sideways...and the sweet Elin

remained slim :p

mouthwatering piece of delectable nori muffin

*Piggy Cuz..you just drool from here for the time being

I have something better for you...

will be making my famous cheesecake for you :)) soon!

Nori Seaweed Muffins (taken from Angie's Recipes )

Ingredients:

10 g seaweed

4 eggs

200 gm cake flour

150 gm sugar

35 gm honey

150-180 gm shortening - melted

3 gm baking powder

1 gm baking soda

5 gm salt

Preparation:

1. Soak the seaweed , drain and set aside. Sift together the cake flour, baking powder and baking soda.

2. Blend the eggs , sugar , salt and honey together. Add the flour mixture to the egg mixture. mixed till all combined.

3. Add in melted shortening and seaweed to become the cake batter.

4. Spoon the batter to the greased muffin cups, 80% full and bake at 175 ° C/350F for 20-25 minutes.

Enjoy!

Quote for the day

" No matter where I take my guests, it seems

they like my kitchen best "

~ Pennsylvania Dutch Saying ~

Stir Fry French Beans With Shimeiji

I love veggies and I love all kinds of edible spora, so you can imagine when I stir fry two of my favourites together what would be the reaction from yours truly….imaginable ….happily waiting for dinner to be served! I stir fry french beans and shimeiji with dried shrimps….oohhh the aroma of the fried dried shrimps with garlic and bird’s eye chillies is enough to accelerate the salivary glands into action. This is so simple a dish and yet so deliciously satisfying for the gastro.

Both have crunchy texture and I love it! Chomp chomp chompy....and yum yum yummy...hahaha so happy that at times yours truly can behave like a child or in her second childhood

simple dish yet delicious Mmmm.....

the dried shrimps, garlic and chillies

gave the whole dish the oommph..oo-la-la

french beans and shimeiji are my favorites

so put them together makes me happy...real happy :))))

I will fry this again for sure....

Stir Fry French Beans With Shimeiji

Ingredients :

200 gms of French beans – cut into 1.5 inch length

200 gms of Shimeiji mushrooms

50 gms of dried shrimps – soaked in hot water for 5 mins- crushed

4 pips of garlic- chopped coarsely

3 bird’s eye chillies

sea salt to taste

2 tbsp of olive oil

Thickening:

1 tsp of corn flour

2 tbsp of water + 1 tsp of chinese cooking wine

Preparation:

Heat up the olive oil in a non-stick wok, sauté the dried shrimps , garlic and chillies till fragrant. Add in the french beans and shimeiji and stir fry till cooked, add in thickening and sea salt to taste. Dish up and serve with hot.

Have a delicious day :)

Quote of the day

" Life is too short to stuff a mushroom "

~ Shirley Conran ~

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Mango Mochi

I made this for dessert ! Mango Mochi …I can’t believe it after having such a heavy dinner…well I could not resist making this for I love anything mango. I know that mango is best eaten fresh but at times we have to be more innovative and creative..ahem but I have been wanting to make this , since the day I stumbled upon this mango goodness mochi :) Sorry, I can’t remember where I stole this recipe from :p ,anyway thanks to the owner of this recipe…it could be from one of your blog :p It is easy and needs no professional skill. I still have a few mangoes left in the fridge drawer so I might as well try this recipe out. Mmmmm not bad, it is soft, fragrant and it taste good. A good after dinner dessert…chilled it before serving. It taste better chilled :) Take note, I did not microwave it but I steamed it for 20 minutes instead.

soft and malleable ....a bit tricky here,

handle gently and shaped into a ball,

coated with fresh grated coconut

melts in the mouth mango mochi

with the after taste of coconut goodness !

sweet mango bits filling...Mmmm yummy!

Mango Mochi

Ingredients:

1 cup of glutinous rice flour

180 ml mango juice

¼ cup of castor sugar

½ mango – cut into tiny cubes

grated coconut for dusting/coating

Preparation:

1. In a porcelain bowl, combine flour, juice and sugar. Stir to mix well.

2. Cover with a cling wrap and microwave for 2 mins. Remove and stir well. Return to microwave for another 30 seconds. Stir-well and check for doneness. If not put it back for another 30 seconds, be careful not to burn it. In most cases, the first 30 seconds after the initial 2 mins should be enough.

3. Flour the working surface with coconut and use a spoon to drop a ball of mochi on top and quickly cover it with coconut. Wrap the mango inside and cover with more coconut. Shaped into balls. Moisten if necessary to close the edges, Pop in your mouth and enjoy!

Note: Chill it for 1/2 hour before serving :))

Have a delicious day!

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