Strawberry Oatmeal Bars

I wanted to use up a jar of strawberry jam which I bought during my last trip to Cameron Highlands. Since I do make my own homemade jam, this jar of strawberry jam has been left forgotten, hidden behind other stuffs on my pantry shelf. 

I used the jam to make Strawberry Oatmeal Bars, recipe from The Pioneer Woman. 

Very easy to make, simply mix flour, oats, baking powder, butter into coarse crumbs. Sprinkle half of this mixture into a greased pan, pressing down lightly to pack it, spread evenly with the strawberry jam and sprinkle with the remaining half oats mixture. Bake until golden 30 to 40 minutes.

You got to grease the pan you are using, really well, I think it would be better to line with parchment paper. I did not line my baking dish, simply greased it with butter, and I have difficulty removing the bars.

I find the bars a little dry and crumbly, but it tasted really nice.

And wonderful with a cup of warm tea.

Strawberry Oatmeal Bars
(adapted from The Pioneer Women)
1-3/4 stick cold water, cut into pieces
1-1/2 cups all-purpose flour
1-1/2 cups oats (quick or regular)
1 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 jar (10 to 12 ounces) strawberry preserves

Preheat the oven to 350 degrees. Butter a 9x13 or 8x10 baking dish.
Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again.

Bake until golden brown on top, about 30 to 40 minutes. Remove from the oven and let cool in pan.

When cool, cut into squares and serve.

I'm linking this to Cook Like A Star, featuring Ree Drummond as the star for this month, hosted by Zoe from Bake For Happy Kids, Baby Sumo from Eat Your Heart Out and Mich from Piece of Cake.

Pandan Jelly

Pandan Jelly, a lovely refreshing cold snack that is great anytime of the day!  Jellies like this are ever so popular here in Malaysia and Singapore. Usually whenever there's a party, you would most likely find these popular jellies in various flavours at the dessert corner. Since I have not made jellies like this in ages, it is the perfect choice to select Pandan as the flavour for Little Thumbs Up event, where the selected ingredient for this month is Pandan.

Fresh Pandan leaves are used for the flavour. The leaves are cut to small pieces and process in the blender with some water, strain and extract out the juice. Flavours and the green colour of these jellies are all from the juice of the Pandan leaves.

Other ingredients are agar-agar powder, sugar and coconut milk, I have added a pinch of salt to the coconut milk. And did not use the optional egg which is listed in the recipe. Instead of setting the Jelly in a round mould, I have used a jelly mould instead.

Refrigerate overnight and enjoy it cold from the fridge. 

Pandan Jelly, want one?  :)

Pandan Jelly
(adapted from "Malaysian Cakes and Desserts")
500ml (2 cups water)
3 teaspoons agar powder
150gm (1/2 cup + 2 tablespoons) white sugar
100ml (1/2 cup less 5 teaspoons) pandan juice** (refer below)
120ml (1/2 cup) thick coconut milk (I used 200ml)
pinch of salt
1 egg, beaten (optional)

Makes : one round 16-cm (6-1/2 in) jelly

1. Combine water, agar-agar powder and sugar in a roomy pan and heat to boiling. Reduce heat and simmer until agar granules completely dissolves, about 15 to 20 minutes.
2. In a bowl, combine the pandan juice, coconut milk and egg (if using, the egg gives a richer jelly but does not affect the taste), beating with a fork to ensure they are well mixed.
3. Pour this into the simmering jelly, stirring occasionally and then wait for the mixture to come back to the boil. Once it reaches a rolling boil, take the pan off the heat immediately and pour contents into a shallow glass dish or cake tin measuring approximately 16cm (6-1/2 in) across. Set aside to cool thoroughly before chilling in the refrigerator. Cut as desired.

**To make Pandan Juice :
(makes 1/2 cup)
6-8 large pandan leaves
150ml (2/3 cup water)

1. Rinse pandan leaves and, using kitchen scissors or a sharp knife, cut leaves into 2-cm (3/4-in) lengths.
2. Place leaves and water in the jug of an electric blender or chopper and process until pulverized. Pour through a fine strainer and discard solids. Measure out the required amount of juice as specified in the recipe.

#90/100


I'm linking this post to Little Thumbs Up : Pandan, hosted by Joceline from Butter, Flour & Me and organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.

I'm sharing this with :

Cook-Your-Books #4 hosted by Kitchen Flavours

Chicken Pancake

These Chicken Pancakes are delicious. Make some of these and serve to your kids, great eaten with rice, or part of an afternoon lunch, with some noodles. I made this for dinner one night, served with rice, and some other dishes, and it was a hit with the family.

The recipe is from Eileen Yin-Fei Lo's cookbook, "From My Grandmother's Chinese Kitchen". According to the author, this recipe has been handed down from her grandmother, it is an inherited dish, as she has never seen it in any restaurant before. 

These chicken pancakes are originally made into two large pancakes of about 6-1/2" in diameter, but I have made them in smaller patties instead, makes it easier to serve at the dining table. And these "pancake-patties" can be added to soups and stir-fried with vegetables, according to the author.

The recipe calls for some chopped water chestnuts, but I have omitted that since I could not find any from the morning market that very day. And I have seen it almost every time I am at the market. Anyway, even without the water chestnuts, these are just as wonderful.

The pancakes are very moist, tender and delicious. 

Chicken Pancakes (Gai Yuk Bang)
(adapted from "My Grandmother's Chinese Kitchen", Eileen Yin-Fei Lo)
1 pound ground chicken
4 scallions, finely sliced
1/3 cup water chestnuts, cut into 1/4-inch dice
3 tablespoons egg white, lightly beaten
2 teaspoons Chinese white rice wine, or gin mixed with 1 teaspoon ginger juice
2 teaspoons sesame oil
2 tablespoons peanut oil
1-1/2 tablespoons oyster sauce
2 teaspoons light soy sauce
1/4 teaspoon salt
2 teaspoons sugar
pinch white pepper
1-1/2 tablespoons cornstarch
7 tablespoons peanut oil, for pan-frying

Mix all ingredients, except 7 tablespoons peanut oil, until thoroughly blended. Divide mixture into 2 equal portions.

Heat wok over high heat 40 seconds. Add 2 tablespoons peanut oil, coat wok with spatula. When a wisp of white smoke appears, add one portion of chicken mixture and with spatula flatten the mixture to make a pancake about 6-1/2 inches in diameter. Lower heat, tip wok side to side to ensure even browning. Add 1 additional tablespoon of peanut oil if needed. If so, drizzle into the wok from its edges. Fry for 4 minutes. Turn over, fry another 4 minutes, again tipping wok back and forth. Again, if chicken mixture is too dry, drizzle another tablespoon of peanut oil into the wok.

Repeat with second half of chicken mixture. After each pancake is golden brown, remove to a heated dish. When both are cooked, serve with cooked rice.

Note : You may make this into 4 pancakes, by dividing mixture into 4 equal portions. Cook in same manner.

#89/100

I'm sharing this with :

Cook-Your-Books #4 hosted by Kitchen Flavours

I'm also sharing this post with :

See Ya In The Gumbo @ Ms. enPlace

Full Plate Thursday @ Miz Helen's Country Cottage