Thursday, September 3, 2015

Crispy Cereal Chicken Wings

I am always trying out "new" dishes for fear that THEY would be bored with the usual ones.

So I decided to fried some Cereal Chicken Wings and hopefully this could be added into one of our dish.

I personally like "fried cereal" stuff, especially the Cereal Prawns. But I think I fancied the fried cereal & curry leaves more than anything else in this fabulous dish. Somehow or rather, the fried cereal seemed to be very tasty after it was being fried...

Yes, it could be sinful & fattening.. but I guessed it's alright, it's probably just a once in a while dish...

But unfortunately, the kids did not fancy this dish, so this would be my first & my last attempt.

And for those of you whom are keen in this, trust me, this is a dish NOT TO BE MISSED.

It is simply yummilious and finger-licking good!!!

These Cereal Chicken Wings are awfully crispy on the outer, with a juicy & tender meat...

Crispy Cereal Chicken Wings
Recipe as adapted & modified from "A Passion for Chicken"


8 chicken wings, chopped into half

1.5 tsp salt
1/2 tsp pepper
3 tbsp corn flour
3 tbsp plain flour
2 eggs

Nestum Cereal for coating


1. Marinate the chicken wings for about 30 minutes.
2. Coat the chicken wings with the cereal and deep-fry in hot oil until golden brown and well-cooked. Dish and drain well.

For the curry leaves, I had deep fried them in the oil and sprinkled them onto the fried chicken wings. (Be careful when you fried the curry leaves as it might get the oil spattered out.)

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Tuesday, September 1, 2015

Teachers' Day Gift - Homemade "Pocky" Sticks [01 Sep 2015]

I remembered during my school days, I would always ask my mother to make me some flower arrangements during Teachers' Day and she would make some for my sister and me.

Now that I am a mother myself, it's my turn to help my kids "make" some gifts for their teachers.

These days, there are much more fanciful gifts for the teachers and we were too spoilt for choices.

But I hoped nothing beat these homemade cookies...

I decided to make some "Homemade "Pocky" Sticks and we hoped the teachers would enjoy these "pocky" sticks as much as we did.

Which one is your favorite packaging?

Happy Teachers' Day to all those Deserving Teachers out there.
Have a break, Have a "Pocky Stick"!!!

Teachers' Day Gift
Homemade "Pocky" Sticks
(Recipe from my previous post "SG50 Cookies")


80g unsalted butter
40g icing sugar
Pinch of salt
22g egg
165g plain flour

Melted Chocolate for Coating
Your Favorite Sprinkles


1. Cream the soft butter, add in the icing sugar and salt, beat until light and fluffy.
2. Add in the egg and mix until well combined.
3. Add in the sieved flour, mix well to get a dough.
4. Put some batter into a piping bag with a nozzle. Pipe out a 15~20cm long dough onto a lined baking tray. Repeat the process till the batter is used up.
5. Bake the cookies at 150°C for about 10~12 minutes. Remove from the oven and let the cookies cool completely on the wire rack.
7. Once the cookies are cooled, coated the cookie sticks with melted chocolate and decorated as desired.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Sunday, August 30, 2015

Mango Macarons [30 Aug 2015]

I am no way an expert with these macarons yet... 

I am still exploring my skills on them but though I hadn't gotten the perfect macarons, but boy was I happy to see the little feet on them.

I am set to try to perfect my skills, slowly with them, and I had actually went to the baking shop to get some flavored essences for my macarons...

So today, I made some Mango Macarons with the chocolate ganache.

I love the sweet-looking yellow macarons, some were dusted with cocoa powder.

With the gentle aroma of the mango essence on the macarons, they smelt awfully tempting, and as usual, I couldn't wait to taste them....

Mango Macarons
Recipe as inspired by Gwen's Kitchen Creation

(yields about 28 macarons shells, 14 macarons)

135g icing sugar
80g almond flour

65g egg whites (about 2 eggs)
1/8 tsp cream of tar tar
35g caster sugar

few drops of mango essence
few drops of yellow coloring


1. Whiz both the almond flour and icing sugar and latter sieve them together into a mixing bowl. Set aside.
3. Using a hand mixer, whisk your egg whites & cream of tar tar till frothy & foamy. As it turns white, gradually add in the caster sugar and continue to whisk till glossy, stiff peaks. Add in the mango essence & yellow coloring, continue to whisk and mix well.
3. Fold in the flour mixture into the egg white meringue in 3 additions, and fold not more than 50 folds.
4. Pour the macaronage into the prepared piping bag and pipe the macaronage into the baking paper. Let the macaronage rest for about 15-30 minutes. (You can dust them with cocoa powder).

5. Bake them at 135°C for about 12-15 minutes.

6. Remove the macarons from the oven, let them rest on the tray for about 1 minute before removing them up and let it cool on the cooling rack.

Do link back to MiMi Bakery House if you have used any information as published in this blog.