Honey Cornflakes Cookies

Tags

asian, eid, food, simple, singapore, tradition

As you might all know, it was Eid yesterday and it’s a celebration marking the end of a month of fasting. My husband and I had a very quiet day enjoying a few traditional Malay delights that I prepared the day before that.

One of the sweet delights I prepared were these litte cups of sweetness. They are called Cornflakes Madu, basically Honey Cornflakes and one of many popular sweets that is served in every Malay home during Eid…

Ingredients
• 5 cups Cornflakes
• 1/4 cup honey
• 1/4 cup butter
• 1/2 tbsp sugar (adjust according to taste)

Method
1. Place the cornflakes in a big bowl and crush them with your hands a little so it’s easier to spoon them in the mini paper casing.
2. Melt the butter, sugar & honey in a saucepan for 3 mins and pour the mixture into the cornflakes.
3. Combine well and make sure the cornflakes are coated thoroughly with the sweet mixture.
4. Heat oven to 150 degrees C.
5. Arrange mini paper casings on a baking sheet and spoon in the cornflakes into each one making sure you gently press them down a little so they stick well together once baked.

6. Bake for 20 to 25 mins and cool on a wire rack.

Store in an air tight container and you can just devour them anytime you want!

As you can see, they are dangerously easy to make!😉

Happy baking!💞

Singapore Hainanese Chicken Rice

Tags

asia, asian, Chicken, food, hainanese chicken rice, rice, singapore

Having lived in Scotland, England and Australia throughout my teenage and adult life, I have never ever NOT missed food from my homeland. From time to time, I hanker for food that’s so easy to access in Singapore where you can just head to any hawker centre and have anything you crave for.

Sadly, I can’t do that here in Bilbao and I only go back home once a year. So two nights ago, I made a very popular Chicken Rice dish from my country.

Ingredients
• 5 cloves of garlic
• Ginger (3 chunky slices)
• 1 shallot
• 450g chicken thighs (cut slits through the skin into the meat)
• 550ml water
• 250g rice
• Light soy sauce
• Sesame oil
• Sunflower oil
• Tomatoes & salad or cucumber to garnish
• Salt & cracked black pepper to taste

Method
1. In a pestle & mortar, mince garlic, ginger and shallot along with the black pepper & salt.
2. Add 3 tbsp sunflower oil and 1 tbsp sesame oil to the minced ingredients.

3. Put the washed rice, water and minced ingredients into a non-stick pot and mix well.
4. Place the chicken on top of the rice, cover and cook for 20 minutes or until you see that both the rice and chicken are properly cooked. I usually leave it to simmer slowly on a medium heat.

5. Turn off the heat and leave to stand for 10 mins.
6. Remove the chicken and season with pepper, sesame oil and light soy sauce on a bed of salad & tomatoes.

Serve with the fragrant rice and a side of chilli sauce & soy sauce. I just used Sriracha sauce.

This dish is fragrant, filling and the recipe serves four… Which means, plenty leftovers to keep my hankering at bay for a while! It may not be as authentic as what you would get in Singapore, but it did the job!

Enjoy! 😋