Sunday, November 28, 2010

Mushroom & Ham Tortilla Pizza

Finding a hassle to make pizza base from scratch? Why not try with plain bread base, pita bread or even tortilla wrap? Fast & simple! The tortilla base pizza is very thin & light, therefore my son can finish the whole portion of it and keep commenting : "好吃,好吃" !! ^-^

* Wholemeal Tortilla Wraps
* Olive Oil
* Tomato Paste
* Salt
* Italian Herbs
* White Button Mushroom, thinly sliced
* Ham, sliced
* Onion, sliced & saute with olive oil until softened
* Grated Cheddar Cheese

  1. Brush Tortilla Wrap surface with some olive oil. Spread over some tomato paste.
  2. Sprinkle some salt over.
  3. Place button mushroom, ham & onion evenly over tomato paste.
  4. Sprinkle over cheddar cheese.
  5. Drizzle a tsp of olive oil and some herbs over.
  6. Bake in preheated oven at 220 deg cel for 10mins until golden brown.

Saturday, November 20, 2010

Chocolate Fudge Sponge Cake

My niece and her friends planning to bake a birthday cake therefore ask me to teach her how to bake a simple chocolate cake :) So today she came over my place and I demo to her on the baking & simple decorating process. I select this recipe as I think it is fairly straight forward and 99.9% fail-proofed for a bunch of 15 year old kids to try out hahaha....

The texture of the sponge cake is very light & fluffy which received good compliments from my sister & niece :) At the end of the day 1/2 of the cake is eaten up with the other 1/2 portion I've given to my niece to bring home!

Chocolate Genoese Sponge Cake

  • 4 eggs
  • 100gm sugar
  • 75gm melted butter
  • 75gm plain flour
  • 50gm plain chocolate, melted
  1. Using a electric whisk, beat eggs & sugar for 8 mins on high speed till thick batter formed.
  2. Drizzle in melted butter and sift over flour & melted chocolate. Fold till mixture combined.
  3. Pour batter into a lined 8" cake pan. Tap pan on hard surface to remove air bubbles. Bake in preheated oven at 180 deg cel for 30-35 mins or until a skewer inserted comes out clean.
  4. Cool in pan for 10mins before unmoulding and cooling completely on rack. Decorate as desired.
Chocolate Fudge Recipe

Minced Pork with Vermicelli Omelette Soup

This is a common dish which my mother often served at the dining table! Think is a typical Teochew style cooking. Never learn this dish from my mother, just base on my memory of the taste and come out with this dish :) This soup based dish is best to cook with some coriander but my hubby hate them so I omitted and replace with spring onion.

  • 230gm minced pork
  • 6 eggs, lightly beaten
  • 110gm vermicelli (冬粉)
  • 2 tsp light soya sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sesame oil
  • 1500ml stock
  • 40gm preserved vegetables (冬菜)
  • coriander or spring onion
  1. Soak vermicelli till softened. Roughly cut.
  2. Marinate minced pork with soya sauce, salt, pepper & sesame oil for 10mins.
  3. Rinse preserve vegetables thoroughly.
  4. Combine beaten eggs and minced pork and mix evenly. Stir in vermicelli.
  5. Heat up 2 tbsp oil in pan. Pour in egg mixture and pan fried till golden brown on both sides. Cut the omelette into 8-10 pcs.
  6. Bring stock to boil. Add preserved vegetable and boil for a min. Add the fried omelette and simmer for 2 mins. Adjust taste and stir in coriander before turning off heat.

Friday, November 19, 2010

Peach Yoghurt Cake

Which types of baking pans you all used? Dark non-stick pan or normal white stainless steel /aluminium pan? I have a dark non-stick loaf pan (often used) and a 7" round pan which I seldom used...I realise whenever using the dark pan, the cake will form a thicker crust (especially the base of the cake as seen on the pics below) after prolong baking which I do not like...maybe should get myself another white loaf pan soon ><

Recipe modified from Strawberry Yoghurt Cake

  • 125ml Greek-Style yogurt
  • 100gm sugar
  • 50gm brown sugar
  • 3 eggs
  • 95gm ground almond
  • 140gm cake flour
  • 2 tsp baking powder
  • 125ml olive oil
  • 4 halves peacheds, diced
  1. Pre-heat oven to 180 degC. Grease and line a 9" x 5" loaf pan with baking paper.
  2. Mix yogurt, sugar, eggs in a large bowl.
  3. Add ground almonds and sieve over flour and baking powder. Fold till combined.
  4. Add oil and mix well.
  5. Fill 2/3 of the batter in the prepared pan, arrange diced peaches on the batter and pour the rest of the remaining batter over.
  6. Bake at 180 deg cel for 55-60mins or until a skewer inserted into the centre comes out clean.
  7. Let cool in the pan for 20mins before unmoulding.

Tuesday, November 16, 2010

Tofu & Pistachio Chiffon

Cute mini chiffon....recipe just nice for 3 mini pan, 1 for me, 1 for my hubby & 1 for my son!! ^-^

Recipe modified from Kevin Chai

Ingredient (makes 3 mini chiffon)
  • 2 egg yolks
  • 30ml olive oil
  • 70gm tofu, mashed
  • 20gm caster sugar
  • 40gm pistachio, toasted & grounded
  • 50gm cake flour
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 30gm sugar
  1. Combine egg yolks, oil, tofu and 20gm sugar in a mixing bowl. Sift flour over and mix until forms batter.
  2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar and beat until stiff peaks form.
  3. Gently fold beaten egg white form into the egg yolk batter until blended.
  4. Pour batter into ungreased tube pan. Bake in preheated oven at 180 deg cel for 30mins or until cooked.
  5. Remove from oven and invert the cake onto table until completely cool before unmoulding.
Submitting this recipe to Aspiring Bakers 2010

Cooking with DOM

DOM Black Chicken Soup

  • 1 black chicken
  • 150ml Benedictine DOM
  • 200ml water
  • 50gm Kei Chee (wolfberries)
  1. Wash chicken & trim away excess fats.
  2. Place all ingredients in a casserole, cover and double-boiled for 3 hours. Serve warm.

Fried Chicken with DOM
  • 1 chicken
  • 1/3 cup corn oil
  • 1/3 cup sesame oil
  • 1/2 tbsp sesame seeds, toasted
  • 2 tbsp salt
  • 1/2 tbsp light soya sauce
  • 3 tbsp Benedictine DOM
  • 1 tsp cinnamon powder
  • 2 tbsp ginger juice
  • 1 tbsp corn flour
  1. Clean the chicken and cut into large chunks abt 8 pcs. Marinate the chicken with salt, soya sauce, DOM, cinnamon powder, ginger juice & corn flour for at least 30mins.
  2. Heat oil in a wok. Fry chicken in 2 batches for abt 10mins turning once in between until cooked.
  3. Drain on kitchen paper and sprinkle sesame seeds over & serve.

Saturday, November 13, 2010


Appetizing dish which compliments well with a bowl of hot rice!! Always loves anything with ketchup :)

  • 2 slices batang (or any fish like pomfret, cod fish..)
  • 1 onion, sliced
  • 2 tomatoes, sliced
  • 3 tbsp water
  • 2 tbsp light soya sauce
  • 3 tbsp tomato ketchup
  • 2 tsp sugar
  • 1 tsp sesame oil
  • spring onion for garnish
  1. Pan-fried fish until golden brown on both sides. Set aside.
  2. Mix all seasoning evenly.
  3. With remaining 2 tbsp oil in pan, add onion & tomatoes and stir fry for 2 mins until onion is soften.
  4. Pour in seasoning and stir evenly. Return fried fish to pan and coat with sauce evenly. Simmer for 1-2 mins and remove from fire.

Making of Caramel Bar Part II

I used a 8" square pan instead of a 9" square pan as suggested by the recipe, the base came out too thick!! arrgghhhh...and I did not wait for the caramel to set long enough before cutting so is quite messy when slicing the bars. But overall the taste is so great!!! crumbly chocolate cookie base with gluey caramel topping & crunchy almonds...

For Recipe Click Here...Caramel Bar

Friday, November 12, 2010

Making of Caramel Bar Part I

Very simple Caramel Bar making, only the base need to be baked, the rest of the steps just need to cook over the stove and patiently wait for each layer to cool down before layering....

Ingredient (9" x 9" square pan)
Base** (halve the recipe if using 8" x 8" pan)
  • 250gm plain flour
  • 1/2 tsp baking powder
  • 50gm brown sugar
  • 115gm unsalted butter, cut into small cubes
  • 250gm dark chocolate, melted
  • 2 tbsp ground almonds
Topping* (do not alter the amt if using 8" x 8" pan)
  • 175gm butter
  • 60gm sugar
  • 2 tbsp golden syrup
  • 175ml condensed milk
  • 200gm whole almonds, toasted
  • 225gm plain chocolate, melted

1. Sift flour & baking powder into a mixing bowl. Stir in sugar.
2. Using fingertips, rub in butter into flour mixture until like breadcrumbs.

3. Using a wooden spoon, stir in melted chocolate & ground almonds until a soft dough formed.

4. Press mixture into a lined 9" x 9" square pan (I used a 8" size). Spread mixture into the pan evenly and prick the surface with a fork. Baked in preheated oven at 160 deg cel for 30-35mins. Leave to cool.

5. To make topping, combine butter, sugar, golden syrup, condensed milk in a saucepan. Using low heat, simmer until mixture is golden, stirring occasionally. (I cooked the mixture for abt 15mins)
6. Remove from fire and stir in whole almonds. Pour the topping over the cooled base and spread evenly. Leave to set.

7. Spread melted chocolate over the caramel topping. Leave to cool & set in fridge before slicing.....

How does the caramel bar look like after cutting?? heee have to patiently wait till it completely set before cutting, tomorrow I will then post the bars!!

Steamed Herbal Fish Soup

Do not ask me what fish I used! hahaha I only recognise salmon, pomfret, cod fish, selar, seabass....Whenever I visit the fish stall will ask the fishmonger what fish is this what fish is that hahaha so embrassing!

  • 800gm -1 kg White Fish
  • 20gm seedless red dates
  • 20gm wolfberries
  • 2 large slices Dang Gui
  • 1 tbsp rice wine
  • 4 cups water
  • 1 tsp salt
  1. Slice fish into large chunks, abt 4-5 slices.
  2. Place all ingredients in a heatproof dish, heat up a steamer. Place dish in the steamer & cook for 1.5 hrs. Add salt to taste. Serve warm.

Wednesday, November 10, 2010

Seafood Dishes...

Made the salad yesterday night & chilled..completely wiped off before noon time! :)

  • 300gm 海蜇皮 Jelly Fish
  • 70gm Japanese Cucumber, coarsely shredded
  • 70gm Carrots, coarsely shredded
  • 100gm Enoki Mushroom
  • 1 red chilli, sliced
  • 3 cloves garlic, minced
  • 2 tbsp light soya sauce
  • 4 tbsp sugar
  • 4 tbsp dark vinegar
  • 1/2 tsp salt
  • 1 tbsp sesame oil
  1. Trim away ends of mushroom and shred. Bring a pot of water to boil, blanch mushroom for a minute, removed.
  2. Using the same pot of water, blanch jelly fish for a minute, drained well.
  3. Place cucumber, carrots, mushroom, jelly fish in a mixing bowl. Add in chilli, garlic, light soya sauce, sugar , dark vinegar & salt. Mix evenly with a chopstick.
  4. Drizzle in sesame oil. Mix well. Chill well before serving.

红烧三文鱼头...the fish head is very fresh but hubby still complained fishy!! sigh...he is very particular with fishy smell, will never touch any homecooked fish soup!!

  • 1 salmon fish head, halved
  • 5 slices ginger
  • 10 shallots
  • 3 stalk spring onion, sliced
  • 2 tomatoes, quartered
  • 2 tbsp light soya sauce
  • 1 tbsp rice wine
  • 1 tsp sugar
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tbsp hua tiao jiu
  1. Season fish head with 1 tbsp soya sauce, rice wine & sugar for 10mins. Reserve the seasoning.
  2. Heat 2 tbsp spoon oil in wok. Add ginger and shallots and stir fry till fragrant.
  3. Add fish head and pan fried for 5 mins on each side until golden brown.
  4. Add in reserve seasoning, water, light soya sauce, salt & hua tiao jiu, tomatoe & spring onion. Bring to boil. Cover & simmer on low heat for 8mins. Adjust taste if necessary. Remove from fire.

Tuesday, November 9, 2010

Beetroot Chiffon

I've made too much beetroot puree and stocked in freezer for more than 3 months! As I do not want my gal to consume them, so I've to think of ways to clear the puree, do not want to waste food right! hahaha...I fall back on the Strawberry Chiffon which turned great, as I think the beetroot puree has the same consistency like strawberry puree so should not be any problem substituting it :)

Afraid the beetroot taste will be too raw, I've added a lemon zest to the batter. The zests indeed perk up the chiffon cake otherwise it will taste too flat. So happy to see the chiffon turns out great without collapsing. Unlike baking muffins or simple cakes, always feel great sense of accomplishment when chiffon turns out so pretty!! ^-^

very soft & fluffy texture!!
I'm submitting this recipe to Aspiring Bakers #1: Chiffon Cakes (Nov 2010) initiated by Small Small Baker!!

Recipe modified from Strawberry Chiffon

  • 200gm beetroot, steamed & pureed
  • 6 egg yolks
  • 1 lemon zest
  • 60ml olive oil
  • 50gm sugar
  • some red food colouring (optional)
  • 120gm plain flour
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 70gm sugar
  1. Combine with egg yolks, oil, sugar, lemon zests and beetroot puree n a mixing bowl. Sift in flour until batter forms.
  2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
  3. Gently fold 1/3 of egg white foam into egg yolk batter. Pour mixture into remaining egg white foam and fold till combined.
  4. Pour batter into ungreased 9" tube pan. Bake in preheated oven at 180 deg cel for 45mins. Remove from oven, invert cake onto table until completely cool before unmoulding.


  • 15 large prawn, trimmed
  • 2 stalks large spring onion, sliced
  • 5 slices ginger
  • 1/2 tsp salt
  • 250ml rice wine
  • 1 tsp sesame oil
  1. Heat up 2 tbsp oil in pan, add ginger & spring onion & fry till fragrant.
  2. Add prawns & mix evenly for 1 min.
  3. Add rice wine and salt & bring to boil for 2mins.
  4. Add sesame oil before removing from fire. Serve.

Saturday, November 6, 2010

Happy 4th Birthday Celebration!!

Cake ready to be cut later this evening!! Simple decoration using candies & toppers....Pistachio & Strawberry Genoese Sponge layer. But the dried strawberry is too heavy and it all sunk to the bottom of the cake after baking.

Tonight I'm preparing simple dishes as my sis-in-law will be coming over to our place to have a small celebration for my son's birthday :)

Tonight's Menu :

1) Oden Style Vegetable Stew - simple but extremely sweet soup!
2) Fried Spaghetti
3) Smoked Tea Chicken
4) Baked Mussels - done by hubby
4) Fruit Konnyaku Jelly

Birthday Boy!!

  • 1 small daikon
  • 2 carrots
  • 2 large corn kobs (or 4 small kobs)
  • 6 baby yam
  • 300gm butternut squash
  • 12 Japanese Fish Cake
  • 2 liter dashi stock (use 10gm instant dashi powder)
  • 4 tbsp mirin
  • 2 tbsp light soya sauce
  • 1/2 tsp salt
  1. Cut all vegetable into 2 cm chunks.
  2. Bring water to boil. Add mirin, soya sauce & salt.
  3. Add daikon, carrots & sweet corn and boil for 15mins.
  4. Add baby yam & butternut and bring to simmer for 45mins. Add fish cake and cook for 5mins. Turn off heat.

Pistachio Genoese Sponge
  • 4 eggs
  • 100gm sugar
  • 75gm melted butter
  • 75gm plain flour
  • 50gm pistachio (toasted & grounded)
  1. Using a electric whisk, beat eggs & sugar for 8 mins on high speed till thick batter formed.
  2. Drizzle in melted butter and sift over flour & pistachio. Fold till mixture combined.
  3. Pour batter into a lined 8" cake pan. Tap pan on hard surface to remove air bubbles. Bake in preheated oven at 180 deg cel for 35-40mins or until a skewer inserted comes out clean.
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