Friday, April 20, 2018

Sausage Spaghetti Cupcakes

  • 250gm San Remo spaghetti
  • 250gm ricotta cheese
  • 1/2 cup Parmesan cheese
  • 2 eggs, lightly beaten 
  • 1 cup sweet corn kernels
  • 1 cup San Remo tomato, onion & garlic pasta sauce
  • 12 cooked quail eggs
  • 250 sausages, sliced
  • cheddar cheese for garnishing 

  1. Bring a pot of water to boil. Add salt. Add spaghetti and cook till al dente. Drain away water  (reserved 1 cup pasta water) and cool down slightly.
  2. Add ricotta cheese, parmesan cheese and eggs into the cooked spaghetti. Mix well till evenly coated. Add some reserved pasta water if mixture is too thick.
  3. Grease 12 muffin cups. Place cheese coated spaghetti into muffin cups. Make a indention in the centre. Add in some corn kernels. Top with 1 heap tbsp of pasta sauce. Place quail eggs in the middle and arrange sliced sausages around the edge. Sprinkle some cheddar cheese over.
  4. Bake in preheated oven at 180 deg cel for 10 mins until cheese melted.
  5. Cool down the spaghetti cupcakes in muffin cups for 10 mins. Use a knife and run through around the edge of the cups. Unmould onto serving plate. Serve along with more pasta sauce if desired. 

Wednesday, April 18, 2018

Hurricane Chocolate Cake Roll

Its been ages I've baked a swiss roll. I like to eat swiss roll but do not like to bake it... hahaha I've phobia on rolling up the cake roll. ^0^ But today I managed to bake this beautiful hurricane cake roll after failing once the day before. Very moist and tender cake crumbs with simple vanilla frosting (frosty whip).

Ingredient (9"x9" pan)

Vanilla Batter
  • 2 egg yolks
  • 1 tsp vanilla paste
  • 25ml rice bran oil
  • 30ml fresh milk
  • 35gm cake flour
  • 2 egg whites
  • 30gm fine sugar
Cocoa Batter
  • 1 egg yolk
  • 1/2 tsp vanilla paste
  • 15ml rice bran oil
  • 20ml fresh milk
  • 15gm cake flour
  • 8gm cocoa powder
  • 1 egg white
  • 15gm fine sugar

  1. Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed.
  2. In a clean dry bowl, beat egg whites till foamy. Add in sugar and beat till firm peaked formed. Fold the meringue into the yolk batter in three additions. Repeat the same steps for the cocoa batter.
  3. Spread vanilla batter onto lined cake pan evenly. Gently spread the cocoa batter on top of the vanilla batter. Use your index finger, draw vertical lines from left to right at one side. Repeat drawing from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.
  4. Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Place a clean baking paper on a baking sheet, flip the sheet cake over. Remove the baking paper at the bottom. Gently roll up like a swiss roll. Leave to cool completely before frosting. 
Recipe ref : baking_taitai instagram

Wednesday, April 11, 2018

Blue Pea Nasi Lemak Set

Blue Pea Coconut Milk Rice
  • 400gm long grain rice
  • 200ml coconut milk
  • 200ml water
  • 2 slices ginger, lightly crushed
  • 2 shallots,  sliced
  • 1 clove garlic,  sliced
  • 1 lemongrass, white section only, lightly crushed
  • 2 pandan leaves, knotted
  • pinch of salt
  • 2 tbsp concentrated blue pea water
  • Nasi Lemak sambal to serve

  1. Wash, rinse and drain the rice. Combine all the ingredients evenly in the rice cooker. Cook as per your rice cooker instructions.
  2. When the rice is half cooked, drizzle in blue pea water over the rice. Continue to cook till done. Remove pandan leaves, ginger and lemongrass. Fluff up the rice and mix well. Serve with sambal and sides like air fried crispy chicken wings , fried egg and  fried peanuts/anchovies.

Four Heavenly Kings (Stir-Fried Mixed Vegetables) 四大天王, a dish which I've been wanting to try for every long! I'm using my homemade dried shrimp sambal and rempah for the stir frying. Sedap! Trying to retain the purplish tone of the brinjal but not skilful enough. :P

  • 100gm petai, halved
  • 100gm long beans, cut into sections
  • 100gm brinjal, sliced
  • 100gm winged beans, sliced
  • 5 cloves garlic
  • 100gm homemade dried shrimp sambal
  • 2 heap tbsp homemade sambal rempah
  • 100ml tamarind water (dissolve 1 heap tbsp tamarind paste in water)

  1. Heat 1 cup oil in wok. Add in petai, long beans and wing beans. Blanch in oil for 1 min. Remove and drain well. With remaining oil in wok, add in brinjal and quickly toss in oil for a min. Remove and drain well.
  2. Retain 2 tbsp oil in wok. Saute garlic till fragrant. Add in dried shrimp sambal and rempah and fry briefly till fragrant. Stir in tamarind water.
  3. Add in all the vegetables and mix well for another minute until heated through.

Monday, April 9, 2018

Red Bean Paste with Lily Bulb and Lotus Seeds

Do you like soupy red bean soup or the thick creamy version? Today I try the creamy version and I'm very satisfy with the results! I do not have a pressure cooker to speed up the cooking process. Cooking the red beans over stove can easily achieve a creamy texture though it took some time. What the secret to break down the red bean faster? Try adding a porcelain spoon during the cooking process! After simmering for 1 hour, the pot of red bean is leave to rest on stove, covered, for 30mins. After then the mixture is bring to a rolling boil for about 20 mins and  the pot of thick creamy red bean paste is ready.

  • 200gm red beans
  • 30gm dried lily bulbs
  • 100gm fresh lotus seeds
  • 1 small piece dried tangerine peel
  • 5 blades pandan leaves, knotted
  • 70gm rock sugar, or to taste
  • 2000ml water
  1. Rinse red beans and dried lily bulbs. Soak them individually for 1 hour. Drain away water.
  2. Place 2L water in a pot and bring to boil. Add in red beans, together with a porcelain spoon. Bring to boil again. Lower heat and simmer, cover the pot lightly, for 1 hour. Turn off heat and cover the pot. Let it rest for 30 mins.
  3. Turn on heat again. Add in pandan leaves, lily bulbs, fresh lotus seeds. Bring to a rolling boil. Do not turn down heat! Let it boil for 15-25 mins, stirring frequently to prevent the mixture from scorching at the bottom. By this time the red bean will be quite mushy and liquid has thickened. Remove the pandan leaves and porcelain spoon. 
  4. Add in rock sugar to taste. Stirring frequently. Add in more water if desired if the mixture is too thick for your likeness. Serve warm.

Friday, April 6, 2018

Fried Fish Head/Fillet Mee Hoon Soup 炸鱼头/鱼片米粉

Fridge clearing time! Finally cleared a packet of red grouper head, salmon fish head/bones, grouper in the freezer. More space for new stock hahaha....

I've prepared fried fish fillet for the kids and the adults will have the fried fish head. Love the sweet milky broth! No salt or milk added, I only added a touch of fish sauce, wine and pepper for the final touch. 

To achieve milky broth, boil the stock on high heat for 10-15 mins, turn down heat to medium low and simmer for another 1 hour to concentrate the broth.

Ingredient (4 servings)
Soup base
  • 500gm salmon fish head/bones
  • 1 chicken carcass
  • 2 tbsp anchovies
  • 1 toasted dried sole fish
  • 1 small turnip, slice
  • 3 stalk spring onion
  • 5 cm ginger, sliced
  • 3 pickled plum, mashed
  • 3 pieces salted vegetable
  • 2 tomatoes, cut into wedges
  • 2 liter water
  • 500gm red grouper fish head, cut into big chunks (can be replaced with grouper fish fillet)
  • 400gm thick rice vermicelli 
  • salt
  • pepper
  • Chinese wine
  • sesame oil
  • 1 egg, lightly beaten
  • 3 tbsp corn flour
  • 2 tbsp rice flour
  • Chinese wine
  • fish sauce
  • pepper
  • fried shallots
  • salted vegetables
  • lettuce
  • tomatoes
  • tofu
  1. Marinate red grouper fish head/fish fillet with salt, pepper, wine and sesame oil for 30mins. Coat the fish head/fillet with beaten egg. Dust corn flour and rice flour over and mix well to coat. Heat oil in a deep saucepan. Deep fry fish head/ fillet, in batches, for 3 minutes till golden brown. Drain on kitchen paper and set aside.
  2. Prepare soup base : pan fried salmon fish head/bones till golden brown on all sides. Heat 2 tbsp oil in stock pot. Add spring onion, ginger, anchovies. Fry till fragrant. Fill the pot with hot water and bring to boil. Add in fried salmon bones, chicken carcass, sole fish, pickled plum, salted vegetables and tomatoes. Bring to rolling boil for 10mins. Turn down heat to medium low and simmer for 1 hour to achieve milky fish broth. Strain the broth thoroughly.
  3. To serve : Fill adequate amount of fish broth into a saucepan. Add in seasoning (wine, fish sauce, pepper) to taste. Add in some lettuce, tomato and tofu cube and cook briefly. Place blanched rice vermicelli into a serving bowl. Pour in hot broth. Top with fried fish head/fish fillet and fried shallot. Serve immediately.

Wednesday, April 4, 2018

Salmon Quinoa Fried Rice

Preparing wholesome healthy food need not be boring. Instead of using plain white rice, I substitute it with cooked quinoa (keen-wah) for this fried rice dish! Quinoa contains more protein, fibre and essential minerals but lower in carbohydrates and fats as compare to white rice! With added air fried salmon, scrambled eggs, fresh mushroom, carrots and french beans, its one delicious whole pot dish loaded with nutrients for the whole family. I'm using Tramontina 7" utility knife which effortless help me with all the slicing and dicing of the ingredients. Other than preboiling and chilling the cooked quinoa the day before,  this dish can be ready in less than 30mins! 

Ingredient (3 servings)
  • 1/2 cup uncooked quinoa
  • 200gm salmon
  • 2 eggs
  • 3 cloves chopped garlic
  • 1 small onion, diced
  • 100gm diced carrot
  • 100gm french beans, sliced diagonally  
  • 3 fresh shiitake mushroom, diced
  • 1 tsp sesame oil
  • 1 tbsp fish sauce
  • black pepper to taste

  1. Place quinoa in a sieve and rinse thoroughly. Fill 2 cups water into a saucepan and add in quinoa. Bring to boil and simmer over medium heat for 10 mins. Cool down and chill overnight. 
  2. Season salmon lightly with salt and pepper. Air fry at 200 deg cel for 10 mins. Cool down slightly and cut into chunks.
  3. Heat 1 tbsp olive oil in a non-stick pan. Add in beaten eggs and cook into scramble. Remove and set aside.
  4. Heat another 1 tbsp olive oil in pan. Saute garlic and onion till fragrant. Add in diced carrot, long beans and mushroom, fry for 2 mins. 
  5. Add in salmon chunks, scrambled eggs and cooked quinoa. Toss and mix evenly till heated through. Drizzle in seasoning and mix well. Remove from heat and serve immediately.

More interesting recipes that I've cooked/baked using quinoa :

Tuesday, April 3, 2018

Airfry Korean Gochujang Chicken Wings

Another quick and easy grilled chicken wings using air fryer. I really love my air fryer hahahah! Initially I thought the marinade may be too spicy for my kids, but it turned out just fine. 

  • 1 kg chicken wings
  • 1 tbsp minced garlic
  • 1 tbsp minced onion
  • 1 tbsp minced ginger
  • 2 tbsp Korean gochujang
  • 2 tbsp honey
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tsp salt
  1. Combine all seasoning and mix well. Place chicken wings in a large mixing bowl. Add in marination and toss evenly to mix well. Cover and allow to marinate overnight in fridge.
  2. Next day, bring the chicken wings to room temperature. Preheat air fryer at 180deg cel for 5 mins. Place chicken wings, in batches, onto lined baking pan. Airfry for 20 mins, turning once, till golden brown.

Monday, April 2, 2018

Pumpkin & Sweet Potato Ondeh Ondeh

Ingredient (approx. 20pcs each of pumpkin and sweet potato ondeh ondeh)
  • 250gm fresh grated coconut
  • 2 pandan leaves, cut into sections
  • 1/2 tsp of salt
  • 250gm gula melaka, finely chopped
  • 150gm glutinous rice flour
  • 1 tbsp wheat starch
  • 100gm mashed sweet potato/ pumpkin 
  • 1/2 tbsp oil
  • 120ml warm water (reduced liquid to 60ml if using mashed pumpkin)

  1. Toss grated coconut with salt and place into a plate with pandan leaves. Steam for 15 mins. Cool down. Finely chop palm sugar and set aside. 
  2. Steam sweet potatoes and pumpkin for 20 mins or until soft. Mash till smooth.
  3. Sift flour and add into mashed sweet potato / pumpkin. Add in oil and water and knead till a soft dough is soft and pliable. Cover with damp cloth and rest for 30mins.
  4. Divide dough into small pieces, about 17gm. Flatten each dough and wrap in 1/2 tsp chopped gula melaka. Seal the edge tightly. 
  5. Bring a pot of water to a boil. Lower heat and gently drop in glutinous rice balls one by one. Stir gently to prevent the balls from sticking to the bottom of the pot. Cook over low heat till balls float to the surface.
  6. Drain the cooked rice balls and roll them over the plate of steamed grated coconut. Serve.

Thursday, March 29, 2018

Cooking with Thermal Cooker

Actually I own this thermal cooker for quite some time and its really under utilised! Today I have tried preparing a braised soy chicken and steamed rice together in the thermal cooker. I must say that I'm really impressed with the outcome of both dishes! The braised soy chicken only requires 15 mins of stove time whereas the rice 2 mins. Follow then both inner pots are transferred to the thermal cooker to finish the cooking process. I prepared the dishes at 12 noon and only open the pot at around 5pm. The rice is perfectly cooked and chicken meat is fall of bone! 

Braised Soy Chicken
Ingredient (4 servings)
  • 4 whole chicken leg
  • 400gm firm beancurd, each block cut into 8 pieces
  • 4 hardboiled eggs
  • 1 bulb garlic, lightly smashed
  • 5 slices ginger
  • 4 stalk spring onion, cut into sections
  • 2 star anise
Braising sauce :
  • 100ml low sodium light soy sauce
  • 2 tbsp dark soy sauce
  • 2.5 cups water
  • 2 tbsp Chinese wine
  • 20gm rock sugar, or to taste
  • 1/2 tsp pepper

  1. Blanch chicken leg in boiling water for 1 minute. Drain away water.
  2. Heat inner thermal pot over stove. Add in 2 tbsp oil. Add garlic, ginger, spring onion and star anise and fry until fragrant.
  3. Add light and dark soy sauce. Mixture will sizzle. Add water, sugar, wine and pepper. Bring to boil. Do a taste test and add more soy sauce or sugar if desired. 
  4. Place the blanched chicken leg, beancurd and hardboiled eggs into the braising liquid. Bring to boil again. Cover the pot slightly and simmer over medium heat for 15 mins. Turn off heat and cover the pot. Place the inner pot into the thermal cooker and close the lid. Let the residual heat continue to cook till the meat is tender for about 1 hour. 
To cook rice in thermal cooker : wash and rinse 2 cups of uncooked rice. Add water and grains into the small inner thermal pot. Bring to boil and stir the mixture well to prevent the grains sticking at the bottom of the pot. Cook over medium for 2 minutes without stirring. Transfer the inner pot into thermal cooker, cover lid and allow to sit for 30 mins. I've prepared and placed both dishes into thermal cooker at the same time and open the lid after 5 hours and it still stays hot enough to serve right at once! 

Tuesday, March 27, 2018

Nonya Assam Fish

Tantalising nonya assam fish made from scratch, no prefaced sauce used! Spicy and sourish gravy, you could not resist having more serving of rice! 

Fresh herbs and spices

  • 400gm mackerel 
  • 40gm tamarind pulp + 400ml water
  • 5 okra, trimmed
  • 1 brinjal, sliced
  • 1 large tomato
  • 2 pcs kaffir lime leaf
  • 2 tsp sugar
  • salt to taste
Spice paste (blend till fine)
  • 10gm dried chilli, seeds removed and soak
  • 100gm shallots
  • 1 large clove garlic
  • 2 candle nut
  • 10gm galangal
  • 2 lemongrass (4" from the base)
  • 5gm toasted dried shrimp paste
  • 1 tsp turmeric powder
  1. Rub tamarind pulp in water and strain the water, discard the seeds. Heat 5 tbsp oil in wok and add spice paste. Fry over medium low heat  until the paste is glossy and fragrant.
  2. Add in tamarind water and bring to a boil. Lower heat and simmer for 5 mins. Add in seasoning and adjust taste if desired.
  3. Put in fish, okra, brinjal, tomato and  kaffir lime leaf. Simmer on low heat for 3 mins. Gently flip the fish and simmer for another 2 min. Remove from heat and dish up. Serve immediately.
recipe ref : wendyinkk

Monday, March 26, 2018

Durian Muffins

No need to wait till durian season to get hold of good durian to make this little gems. I've actually freeze some good quality durian portion since last year....hahaha fridge clearing time. This recipe is definitely a keeper, very moist crumbs and pack with durian flavours! 

Ingredient (11 small muffins)
  • 100gm fresh milk
  • 250gm durian puree
  • 80gm fine sugar
  • 80gm melted butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 160gm self raising flour
  1. Combine milk and 100gm durian puree and whisk well to combine. Beat in sugar till sugar is well dissolved.
  2. Add in melted butter, egg and vanilla. Beat well to combine.
  3. Sift flour over egg mixture. Fold lightly till batter is formed. Batter will be lump, do not overmix.
  4. Scoop 1 tbsp of batter into muffin cases. Add in a dollop of durian puree and add another tbsp of batter filling 80% of the muffin cases. 
  5. Bake in preheated oven at 180 deg cel for 20 mins until the muffins are golden brown.  

Thursday, March 22, 2018

Airfry Char Siew Pork Ribs

My last attempt on baking a whole slab of pork ribs was using a slow cooker which the process took almost 4 hours! Even if using an oven the baking process will take at least 3 hours. I've done Chinese roast pork/ char siew using the air fryer, so I guess air frying a whole slab of pork ribs should be no problem at all. Just to need to play around with the heat and duration to get tender juicy meat instead dry burnt meat. 

  • 1 slab pork baby back ribs, approx. 780gm
  • 5 cloves garlic, minced
  • 5 tbsp char siew sauce
  • 5 tbsp tomato sauce
  • 5 tbsp light soy sauce
  • 1 tsp five spice powder
  • 1 tsp spice salt
  • 3 tbsp sugar
  • 4 tbsp Chinese wine
  1. Rinse pork rack and pat dry with kitchen paper. Use a sharp knife and make cuts on the meaty sections. (I used prime ribs therefore certain sections is quite thick)
  2. Combine minced garlic and all seasoning together and mix well. 
  3. Place the pork ribs into a large ziplog bag. Pour in the seasoning. Press out excess air pockets and seal firmly. 'Massage' the bag so that the marination is evenly coated all over the ribs. Chill in fridge overnight.
  4. Next day remove the marinated pork ribs from fridge, allow to thaw for at least 30 mins.  Preheat air fryer at 180 deg cel 5 mins. Remove the pork ribs from the marination and place on a lined baking pan. Strain the marinade, heat up in microwave for 2 mins. 
  5. Air fry at 180 deg cel for 20mins, flip over, brush some reserved marinade over and continue to airfry for 15 mins. Flip the ribs over again, meaty side up. Brush with more marinade and  increase temperature to 200 deg cel, air fry 15 mins until golden brown and cooked through, meat thermometer inserted in the thickest section of the meat should register at 80 deg cel.
  6. Remove pan from air fryer. Cover the pan with an aluminium foil and allow to rest for 20 mins before serving. 

I'm satisfy with my first attempt air frying char siew pork ribs! Its tender and juicy though not fall in the bone texture, but I'm happy with the results. 

Wednesday, March 21, 2018

Nonya Kueh Dadar

Early morning made this pandan coconut crepe to satisfy my cravings! Yes I was frying the crepes and chomping down the rolls at the same time. 😝😝😝 Hahaha ignore the brown spots on the crepes. Though not perfect in appearance but texture and taste wise are 100%! ^0^

Ingredient (12 rolls)

Coconut Filling
  • 100gm gula melaka
  • 50ml water
  • 1/2 tsp salt
  • 2 blade pandan leaves, cut into sections
  • 250gm fresh grated coconut 
Pandan Crepes
  • 200gm plain flour
  • 150ml thick pandan juice
  • 250ml thin coconut milk
  • 1 large egg
  • 1 tsp oil 
  • 1/2 tsp salt
  1. Prepare the filling : Finely chop the palm sugar. Place the water into a saucepan. Add in chopped palm sugar and cook over low heat till sugar are well dissolved. Add in salt, pandan leaves and grated coconut. Fry till mixture is heated through and fairly dry. Set aside to cool down. 
  2. Sieve plain flour into a mixing bowl. Stir in salt. Pour in thin coconut milk over the flour and stir well to combine.
  3. Add in pandan juice and cooking oil. Mix till a smooth runny batter is formed.
  4. Beat egg lightly and combine with the batter. Sieve the batter into another bowl.
  5. Heat a non-stick pan over low heat. Scoop about 1/4 cup of batter into pan and swirl the batter around to distribute it evenly. Remove the crepe when is set and cooked. Continue with the remaining batter.
  6. Place 2 tbsp of coconut filling over pandan crepe, roll up and serve. 

Monday, March 19, 2018

Pumpkin Abacus Seeds

Finally move my lazy butt to make some pumpkin abacus seeds! Simply love the colour combination of the pumpkin and yam abacus seeds! P.S. The yam abacus are blessed by my sister-in-law after my hands-on session of making abacus seeds with her. Homemade abacus seeds freeze very well. To freeze the dough, after rolling them into small beads, lay them in a single layer on a individual plastic sheet. Cover and freeze till hard, after which you can pack them all into a large ziplog bag. To cook, just bring a pot of water to rolling bowl and put in the frozen beads, DO NOT THAW!

If you know dried shrimp and dried cuttlefish are usually added in the traditional Hakka yam abacus seeds. Today I omitted both of the ingredients from my dish and replace with dried white baits!  No fix rule on what ingredients you should omit/add as long as it suit your own palate! Check out my other recipes like the traditional Hakka Yam Abacus Seeds and unique Chinese Yam Abacus Seeds!

  • 300gm pumpkin puree
  • 250gm tapioca flour
  • 50gm rice flour
  • 1 tbsp oil
  • 2 garlic, minced
  • 3 shallots, minced
  • 15gm dried white baits, rinsed
  • 30gm dried shiitake mushroom, soaked & sliced
  • 10gm black fungus, soaked and sliced
  • 150gm minced pork (lightly marinate with 1/2 tsp sesame oil, 1/2 tsp light soy sauce, dash of pepper, cornflour)
  • 2 tsp chicken seasoning powder
  • 1/2 tsp fish sauce
  • 1/2 tsp pepper
  • 1 tsp sugar 
  • 2 tbsp Chinese wine
  • 100ml water

  1. Combine flour in a mixing bowl. Steam pumpkin till soften and mash. Add in mashed pumpkin into flour mixture while its still hot. Add in oil and gather the mixture together with a fork till a rough dough is formed. Knead the dough till soft and pliable. Cover the dough with a damp kitchen towel. Rest the dough for 30 mins. 
  2. Pinch a small portion of dough approx. 5-8gm, roll round and make a indention to resemble abacas. Bring a pot of water to boil. Add in pumpkin abacus seeds (note: I used a mixture of 500gm yam  pumpkin abacus seeds. Balance uncooked portion can be freeze) and cook till they floated to the surface. Drain well and place them into a bowl. Drizzle in some oil and toss gently.
  3. Heat 2 tbsp oil in wok. Add in white baits and mushroom and fry till lightly brown. Add in garlic and shallots saute till fragrant.
  4. Add in marinated minced pork, use the spatula to break up the pork and fry till pork is browned. Toss in softened black fungus and mix well.
  5. Add in pumpkin/yam abacus seeds. Drizzle in seasoning gradually and toss to mix well till mixture are heated through. Dish up and serve.

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