Thursday, January 31, 2013

Green Pea Cookies

I believe this is also one of the popular chinese new year cookies among all! To be true I never try this green peas cookie in my whole life before!! Guess I must have miss out something good hehehe....Very very flavourful nutty cookies and I simply loves the soothing greenish tone of these cookies :)

Recipe source : 'New Year Cookies' by Alan Ooi
  • 150gm green peas, salted
  • 170gm plain flour
  • 100gm icing sugar
  • 110gm corn oil

  1. Process green peas in a food processor till fine.
  2. Sift flour and sugar into a mixing bowl.
  3. Stir in green peas evenly.
  4. Add in corn oil and mix into a pliable dough. Do not over knead.
  5. Roll out dough and cut into desired shapes. Bake in preheated oven at 180 deg cel for 20mins until firm.
  6. Cool completely before storing.

salted green peas

Thanks to my powerful Braun processor, it grinded the peas into powder form in split seconds :)

Another version I found with black sesame incorporated into the green peas powder !! 

Green Peas Sesame Cookie

Recipe source : Munch Ministry
Green Peas Sesame Cookies

  • 150gm green peas, salted
  • 20gm black sesame seeds, rinsed and toasted 
  • 90gm icing sugar
  • 40gm cake flour
  • 150gm plain flour
  • 3/4 tsp baking powder
  • 125gm corn oil

  1. Process green peas and sesame seeds separately till fine.
  2. Sift sugar, flour and baking powder into a mixing bowl.
  3. Stir in green peas and sesame powder.
  4. Stir in oil and mix till a pliable dough is formed. Do not over knead.
  5. Shape dough into 10gm each and bake in preheated oven at 180 deg cel for 20mins.
  6. Cool completely before storing.

Melt-in-the-mouth Pineapple Tarts

Presenting my tray of golden pineapple 'fishballs' hehehe It indeed melt-in-the-mouth but also melts in my hand >0< For me this recipe is not easy as the dough sticks all onto my palm when I try to wrap it up with my pineapple jam...I try to chill the dough up to firm up the texture but it does not help much. Maybe I got the ingredient proportion wrong after I adjusted the ingredient using 2 yolks. In the end with lightly damp palms I manage to roll up this golden balls :)

Ingredient (approx 67 pcs)
  • 160gm butter
  • 50gm sugar
  • 100gm whipping cream
  • 30gm cream cheese
  • 2 egg yolk
  • 270gm cake flour
  • 30gm corn flour
  • egg yolk for glazing

  1. Cream butter, sugar and cream cheese together.
  2. Pour in whipping cream and beat on medium speed. Scrape the sides from time to time.
  3. Beat in egg yolk for 1 minute.
  4. Sift flour into creamed mixture in batches and mix on low speed until just combined.
  5. Chill dough briefly for ease of handling. Divide dough in 9-10gm each and wrap with 7gm pineapple jam. Place tart into small cases.
  6. Glaze with egg yolk and bake in preheated oven at 160 deg cel for 25-30mins.
  7. Cool completely before storing.

Tuesday, January 29, 2013

‘黑金’ 黄梨塔

'Black Gold' Pineapple Tarts

Pastry Ingredients (open tarts) approx 70 small pcs
  • 400g flour 
  • 2 tbsp charcoal powder
  • 1/4 tsp salt
  • 1 tbp sugar
  • 250g unsalted butter
  • 500gm pineapple jam
Egg mixture : mix together 1/2 egg, 1/2 tp vanilla 

  1. Shift flour, add in salt and sugar, mix well.
  2. Cut butter into small cubes, rub butter into flour till mixture resembles breadcrumbs.
  3. Add in beaten egg mixture to the flour to form a pastry dough, chill for 1/2 hour.
  4. Roll pastry to 0.5cm thickness, cut with a special tart cutter.
  5. Bake in preheted oven at 180 deg cel for 10mins.
  6. Brush some yellow/gold dust over the tarts. Fill tart with pineapple jam. 
  7. Rebake at preheated oven at 180 deg cel for 15mins until firm.

Friday, January 25, 2013

Pack with Love 6

Another school week has passed ! Hopefully will have more interesting food ideas churning out for my kids meal for the coming weeks!! But alas who caught the chicken pox virus!!!! no more fanciful snack box as Mummy need more rest for the next 2-3 weeks :(....

14 Jan 2013 Breakfast : Ham & Cheese Sandwich, Potato Stick, Coloured Quail Egg (tinted with purple carrot & blue pea flower), Cherry, Tomato
Lunch : Yam Rice, Beans with Roast Pork, Cherries

15 Jan 2013 Breakfast : Mayo Tuna wrap with Lettuce, Purple Carrots, Apples
Lunch : Yam & Minced Pork Porridge

16 Jan 2013 Breakfast : 'Apple' egg roll, fish nuggets, dragonfruit & cherry
Lunch : 'Panda' rice ball with pork floss filling, minty chicken & mushroom fishball

 this is Mei Mei's share! 

enjoying her very own bento before going to school! 

17 Jan 2013 Breakfast : Chix & Vege Dumpling, Honey Sweet Potato & Honeydew

Sunday, January 20, 2013

Neapolitan Layer Doll Cake

My first doll cake measuring at 25cm (including doll)! Not an enormous cake :) I made used of two 6" round cake pan and a 6" bundt pan to create this 3 layered Neapolitan cake :) All the three  flavours cake texture are very moist and fluffy except the snow white vanilla cake, well mine does not look exactly snow white, is slightly on the dense side. I frosted the whole cake with some frosty whip cream, it matches the cake well and does not taste overly rich...

Cross-section of the cake...

Both so happy to see the doll cake, can't wait to savour the cake :)

Happy 3rd Birthday Sweet Heart!

Recipe adapted from Sweetapolita
Strawberry Cake (6")
  • 100gm sugar
  • 45gm strawberry gelatin
  • 125gm butter
  • 2 eggs
  • 150gm plain flour
  • 1 tsp baking powder
  • 125ml milk
  • 1/2 tbsp vanilla
  • 1/4 cup strawberry puree

  1. Cream butter, sugar and gelatin until light & fluffy.
  2. Beat in eggs one at a time until evenly incorporated.
  3. Beat in vanilla.
  4. Sift in flour & baking powder and fold into the creamed mixture alternate with milk.
  5. Fold in strawberry puree.
  6. Pour batter into pan and bake in preheated oven at 180 deg cel for 30mins.

Rich Chocolate Cake (6")
  • 110gm plain flour
  • 150gm sugar
  • 45gm cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 120ml black coffee
  • 120ml buttermilk
  • 1/4 cup oil
  • 1/2 tbsp vanilla

  1. Sift all dry ingredients.
  2. Combine egg, coffee, buttermilk, oil and vanilla together.
  3. Pour into dry ingredients and mix till combine.
  4. Pour batter into cake pan and bake in preheated oven at 180 deg cel for 30mins.

Snow White Vanilla Cake (6")
  • 25gm butter
  • 60gm sugar
  • 250gm flour
  • 1/4 tsp salt
  • 1.5 tsp baking powder
  • 100ml ice water
  • 1/2 tsp vanilla paste
  • 1 egg white

  1. Beat egg whites till stiff.
  2. Cream butter and sugar until light.
  3. Sift in dry ingredients alternate with ice water.
  4. Fold in beaten egg whites.
  5. Pour batter into pan and bake in preheated oven at 180 deg cel for 25mins.

Saturday, January 19, 2013

Pandan Chicken

After seeing Bee Bee's pandan chicken, I could not resist the temptation and quickly got all the ingredients ready and whip this up! :) Oh my is so delicious and not oily as it is oven baked!

how to wrap pandan chicken without using toothpick?! I used my own way of wrapping but you can refer to the demonstration over here : click here to watch the video by WokkingMum :)

Recipe source : My Kitchen Snippets
Ingredient (approx 18 wraps)
  • 5 bonelesss fresh chicken drumstick, cut into bite size
  • 2 tbsp cilantro, finely minced
  • 1 tbsp ginger, minced
  • 2 tbsp garlic, minced
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp palm sugar
  • 1 tsp turmeric powder
  • pandan leaves, soak for at least 30mins

  1. Mix all ingredients, except pandan leaves. Marinate for 1 hour or overnight in fridge.
  2. Form pandan leaf into small pockets and fill with a couple of diced chicken. Wrap and seal.
  3. Bake the wrapped pandan chicken in preheated oven at 200 deg cel for 25 mins until golden brown.

Thursday, January 17, 2013

Bake-Along #38 - Cold Oven Cream Cheese Pound Cake

Finally managed to rush out this cake in the morning before sending my girl to school! This cream cheese pound weighed approx. 1,242gm! hehehe yes I weighed it as I am curious how heavy is this huge loaf of pound cake >.<  When I unmould the cake the first impression I got is that it looks like a loaf of bread 'cos of its overall light brown crust :)

Though the title of the cake indicated that it is baked in a cold oven, but my convection oven does not function without prior preheating. So I went ahead with my usual baking function. The cake still rises well and brown evenly though not extremely golden brown. Only one thing am not happy is the appearance of the slices. Why is  it so poker face? >.< Mostly likely I created too much air bubbles when I beat in the flour mixture. Other than this the texture is moist and smooth with a subtle taste of ginger in every bite. After a bite of the cake, my hubby asked me what do I add inside the cake? pepper? hahaha....

Recipe source : Cake Keeper by Lauren Chatman
375gm cake flour
1.5 tsp baking powder
1/2 tsp salt
225gm unsalted butter
250gm cream cheese
150gm sugar
6 eggs
1 tbsp vanilla paste
1 tbsp fresh ginger, grated
1 tbsp lime juice

  1. Combine butter, cream cheese and sugar in a large mixing bowl. Cream with an electric mixer on medium speed until fluffy, scraping down the sides of the bowl as necessary.
  2. Add in eggs, one at a time, beat well after each addition. Beat in vanilla, ginger & lime juice.
  3. Sift in flour, baking powder and salt over in batches, beating on low speed on each addition.
  4. Scrape batter into lined pan and place the cake in the cold oven. Turn the oven to 160 deg cel and bake for 60mins or until the cake is golden brown and a toothpick inserted in the middle comes out clean. (Note : I bake the cake in preheated oven at 160 deg cel for 1 hour and 15 mins)
  5. Cool the cake in pan for 15mins, then invert onto rack to cool completely.

Wednesday, January 16, 2013


hmmm lots of ginger, lots of spring onion, juicy big prawns yumzzz!

  • 200gm large prawn
  • 200gm king oyster mushroom, cut into chunks
  • 40gm ginger, sliced
  • 100gm spring onion, sliced
  • 2 tbsp water
  • 1 tbsp chinese wine
Seasoning (mix well)
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp chicken stock powder
  • 1/2 tsp pepper

  1. Remove the shell and head of the prawn, retain the tail. Devein. Rinse and pat dry. Season with 1/2 tsp salt. Set aside.
  2. Blanch mushroom in boiling water. Drain away water.
  3. Heat 1 tbsp oil in pan. Add ginger and fry till fragrant.
  4. Add prawn and fry for 1/2 min. Add mushroom and mix evenly.
  5. Add water, seasoning, spring onion & wine. Mix evenly. Serve.


I loves all types of mushrooms! This is another quick and easy stir-fry dish which is very easy to prepare and is very healthy too! Blanching the mushrooms in boiling water prior to stir frying helps to remove any raw taste and speed up the stir frying process too :)

Mixed Mushroom with Ginger & Onions
  • 150gm white shimeji mushroom
  • 150gm brown shimeji mushroom
  • 120gm fresh shitake mushroom
  • 50gm ginger, sliced
  • 120gm spring onion, sliced
  • 1 tbsp chinese wine
Seasoning (mix well)
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp chicken stock powder
  • 1/2 tsp pepper

  1. Blanch all mushroom in boiling water briefly. Drain away water
  2. Heat 1 tbsp oil in pan. Fry ginger until fragrant. Drizzle in chinese wine. Add in mushroom immediately and fry over high heat.
  3. Add in seasoning and mix well. Stir in spring onion and mix evenly to combine. Serve.


Oh my since my 2 kiddos started school I do not have the time to explore new recipes! Hopefully my blog will not be collecting cobwebs soon >.< hehehe nevermind I've still quite a number of backlogs in my draft to clear!! below is one of them....

Awfully yummylicious stir-fry clams packed with ginger and spring onions! It is best served immediately after cooking! Even my boy loves it to max though it is a little spicy, seems like he is getting better in taking spicy food just like mummy :D

  • 600gm clams
  • 40gm ginger, shredded
  • 3 cloves garlic, chopped
  • 100gm spring onion, sliced
  • 1 tbsp chinese wine

Seasoning (mix well):
  • 1 tbsp oyster sauce
  • 1/2 tbsp light soy sauce
  • 1 tsp sugar.
  • 1 tsp sesame oil
  • 1/2 tsp pepper
  • 2 tbsp spicy black fermented beans

  1. Rinse clams and drain well. Set aside.
  2. Heat 2 tbsp oil in wok. Add garlic and ginger, fry till fragrant.
  3. Add clams and seasoning and stir to combine over high heat..
  4. Cover and simmer for 5mins. Add spring onions and chinese wine, mix well. Serve immediately.
Recipe modified from Famous Cuisine

Friday, January 11, 2013

Pack with Love 5

What have I been busy with since my boy started primary and 2nd one attending playgroup? I'm busy fetching them to and fro to school and preparing breakfast and lunch for dear son to bring to school >.<. I'm so occupied with the kids that I'm so tired that do not have the energy or mood to do any bakes for the past weeks @.@ 

With 600 kids in each break session, they have to queue and finish their food in 30mins duration!! I think this is rather intimidating for him as after the first day experienced in queuing for food, he requested for packed food thereafter >.< So every morning he will bring his snack box to school with him and during lunch break I will bring the food to him as his school is only less than 10mins walk from home :D So now every end of the week I will have to plan a menu for his breakfast and lunch, of course his little sister will also has her share but in smaller portion.

3 Jan 2013 Breakfast : Ham & Cheese Toast, Tortilla Chips, Sweet Corn

 4 Jan 2013 Breakfast : Soy Milk, Egg Tart, Rock Melon

7 Jan 2013 Breakfast : Tuna Sandwich, Quail Eggs, Carrots & Apple
Lunch : Pineapple Rice with Pork Floss

8 Jan 2013 Breakfast : Papaya, Wheat Crackers & Fish Nuggets
Lunch : Stir Fried Udon with broccoli, cauliflower, shitake, shimeiji and Penguin fish cake, aren't they cute!!

9 Jan 2013 Breakfast : Egg Cheese Toast, Potato Stick, Fruit Pouch
Lunch : 'Catarpilla' Seaweed rice ball, teriyaki chix with peppers & coloured quail eggs tinted by turmeric powder and red yeast rice powder!

10 Jan 2013 Breakfast : Sweet corn pancakes, heart/ flower sausage, honeydew, assorted greens

11 Jan 2013 Breakfast : 'Choo Choo' Train Egg roll, seaweed roll, peas & sweet corns, honeydew

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