Recipe: Choco Banana Tofu Muffins

Hi friends! 🙂
It’s December already! *wow* all I can say is that I’m loving this festive season.. ♥

Y-chan has company dinner tonight so I’m going to have dinner alone. 😦

*BUT*

I told myself it’s alright because we’re going to attend a Singaporeans year-end party tomorrow organised by the Singapore embassy.

YAY! to satay. YAY! to laksa. YAY! to Singapore’s local food. 😀

Ok, I was surfing the Japanese recipe site “Cookpad” yesterday and came across this tofu muffins recipe and decided to try it out (with a lil’ twist).

Ingredients (makes 4 muffins):
● 100g of silken tofu
● 35g cooking oil (or olive oil)
● 40g sugar
● 1 ripe banana

☆ 80g plain flour
☆ 1/2 teaspoon of baking powder
☆ 8g cocoa powder

20g of dark chocolate (chopped into small pieces)

Steps:
1. In a blender, add in ● and blend till the mixture is smooth.
2. Sift ☆ together. (Dry mixture)
3. In a bowl, pour in mixture from step. 1 and then add in the dry mixture. Mix well.
4. Add in the chopped chocolates and keep some for toppings.
5. Pour mixture into muffin cups and topped off with the leftover chocolates.
6. In a 170°C Pre-heated oven, bake for 28 minutes.
7. Remove from oven and allow it to cool down before serving.

As I did not use silken tofu during this batch, the tofu taste remains a bit in the muffins.

Have you realised that I didn’t use egg in the recipe? 🙂
So if you’re looking for egg-free muffins, try this out!

Have a good weekends! ♥

Matcha Choco Cookies

Hellossss!! 🙂 How is your day? It’s soooooo cold the past few days because it was snowing all over Kanto on the 4th. The snow outside my apartment accumulates to about 5cm within an hour. I wanted to go out and play in the snow but I’m shy so I just hid myself inside the kotatsu. (._.)

Okies, it’s been some time since I last wrote a recipe post, so here I am, sharing this Matcha (Green tea) Choco Cookie recipe. 😀

Recipe: Oven-baked Chicken Wings

Hello!! How’s your FRIDAY? 😀 Any plans over the weekend?

Today is Y-chan’s birthday but we are on an emergency trip back to Yamaguchi and already on our flight there.

Anyways!! If you have no plans over the weekend, how about you try this recipe out for your dinner? (Sorry if you don’t have an oven at home!) (T_T)

Ingredients (Serves 2):

• Mid-joints wings (w/ or w/o tail also OK) – 7 ~ 9 pieces
  • Black Pepper (grounded) – ½ tablespoon
  • Sake (Japanese cooking wine) – 1 tablespoon
  • Mirin – 2 tablespoons
  • Honey or Sugar – 2 tablespoons
  • Shoyu – 4 tablespoons

How to:

1. Mix everything in a bowl including the wings and cover with cling wrap and rest in the fridge. 
2. Allow the wings to marinate for at least 2 – 3 hours and mix the wings from time to time. [Note: this will allow the marinate to ‘absorb’ into the wings and mixing it from time to time allows the marinate to coat equally.] 
3. Preheat the oven at 200°C and lay baking sheet on baking pan.
4. Once the oven is preheated, line the wings on the baking pan and into the oven.
5. Bake for 20 ~ 25 minutes.
6. Serve on plate.

I tried to make full use of my oven because electricity & gas are expensive in Japan. So I cut some potatoes into wedges and sprinkled olive oil and salt over it and place it on any empty spaces I can find in the baking pan. Then I found out I have some leftover asparagus in the freezer compartment, so I sliced a few stalks of it and scattered it over the baking pan.

This wings tasted so great that Y-chan told me to ‘delete’ the few previous wings’ recipes and focus on this instead. 😀 I love it too because it tasted like the wings I used to eat when I was about 8 years old? My aunt used to bake chicken wings for me and my cousins after we ended our school. She fed me too well that I was almost…. overweight.

P/s: Do use the Japanese shoyu instead of the normal soy sauce because the taste is different.

Pp/s: I added a few shakes of MasterFoods‘ Cajun Seasoning into the marinate to give the flavor a ‘punch’.