No-Frills Recipes ... cooking, baking & excerpts on travel

This is a fuss-free chicken dish, very easy to prepare with no batter or deep frying involved.  It's just marinated chicken fried till semi-dry and coated with a sauce which is merely honey, light soya sauce with some salt and pepper thrown in.  Good to serve with  plain white rice or just have it on  its own.......I did!

As the name implies, this is an update on my previous post of 'Simple carrot walnut cake'  which was posted in October  2009 not long after I started blogging.  Now I'm resurrecting this recipe  with pictures of  the preparation for easy reference and also for my own record.  This time I added one ounce of wholemeal flour and subsequently reduced the plain flour to two ounces.   Can't really tell the difference in texture but the cake tasted good all the same.  Don't really understand why but this cake remains as a priority favourite amongst my family members.

I was wondering what to do with the bottle of Kahlua coffee liqueur when Ann of Anncoo Journal posted her Almond coffee cakes .  Making this is a breeze and mixing can be done in a jiffy.  I totally agree with her that these lovely mini bundt cakes are truly very delicious and the sweet aroma of the Kahlua is just overwhelming.

Scones are great for afternoon tea or for breakfast and even as a snack.  There is nothing like a homemade scone, freshly baked from the oven, served with jam with a dollop of cream and accompanied by a pot of tea!

T his sweet soup or 'tong sui' of snow fungus, preserved dates, liquorice and ginseng roots  is a saviour these days because of the crazy hot weather.  Not only is this easy to prepare its taste is fabulous too.  A good idea to have a bowl of dessert to cool us down in this sweltering heat and this can be taken both warm or chilled.

This is what I cooked for the weekend.  An easy super duper all-in-one dish accompanied with a vegetable soup on the side.  I was just too lazy to whip up any other dishes as the weather is so super hot and humid these days and my brain cells couldn't function properly.  So, as long as it can fill the stomach, it's all that matters!

Y uja cha is a Korean  traditional tea made from thinly sliced yuja or citron together with its peel and combined with honey and sugar.  It is usually served hot, after a meal or on its own and here it's one of the ingredients for this chiffon cake.  I adapted the recipe  from the blogs of   'Do what I like' and 'Anncoo Journal' . and tweaked the method and recipes a bit to suit my 23 cm chiffon cake pan. This cake is soft, light, cottony and the sweet smelling citron tea does enhance the flavour of our household's favourite range of cakes and that is ...... Chiffon cake.