Saturday, January 31, 2009

Teochew Style "Yu Sheng"

I could not get seabream so use sashimi salmon instead.

Salad Ingredient : mandarin orange, pomelo, butterhead, salmon, groundnuts & sesame seeds.

Sauce Ingredient
  • 1 cup plum sauce
  • 2 cm blue ginger
  • 2 red chilli, deseeded
  • 2 tbsp sugar
  • 2 tbsp olive oil
  • 1/2 tbsp white sesame seed, toasted
  • 1 tbsp groundnuts, toasted & grinded
Method : Place all ingredient except sesame seed & groundnuts in a food processor & blend till fine. Stir in sesame seed & groundnuts. Add in a tbsp of water if mixture is too thick. Chill in fridge till use.

Orange Butter Cake

A very 'festive flavour' cake :) decorated with orange flavour mini candies & homemade candied orange peels. Too bad I do not have Grand Marnier which can be added into the white chocolate ganache....

  • 250gm salted butter
  • 100gm castor sugar
  • 4 eggs, lightly beaten
  • 2 tsp orange zests
  • 250gm self-raising flour, sifted
  • 100ml fresh orange juice
White Chocolate Ganache (optional) : Boil 200ml cream and pour into 500gm chopped white chocolate, stir till melted. Rest in room temperature until thicken enough to spread stirring occasionally.

  1. Grease & line base a 7in cake tin.
  2. Using a electric whisk, cream butter & sugar until light & fluffy.
  3. Add in eggs gradually and beat till combine. Add orange zest and mix evenly.
  4. Fold in flour, alternate with orange juice in 3 batches.
  5. Bake in preheated oven at 160 deg cel for 60mins. Rest cake in tin for 10mins before cooling completely on wire rack.

Friday, January 30, 2009

Fish Maw Soup

Traditionally the fish maw is stuffed with minced meat, i opted that out and create a simpler soup :)

  • 600gm pork ribs
  • 850gm chinese cabbage
  • 50gm fish maw
  • 2 scallops, softened & shredded
  • 10 fishballs
  • 10 pork balls
  • 2.5 liter water
  • 1 tbp fresh white peppercorn, crushed*
  1. Soak fish maw till soften & blanched with boiling water.
  2. Blanch pork ribs with hot water.
  3. Fill a pot with 2.5 liter water. Bring to boil. Add pork ribs, scallops & crushed pepper. Simmer for 2 hrs.
  4. Add chinese cabbage & simmer for another 20 mins. Add fish maw and simmer for another 30mins.
  5. Add fishballs & pork balls. Cook for another 5mins. Add salt to taste.
* place crushed peppercorns in a muslin bag for a clear soup

Wednesday, January 28, 2009

Reunion Dinner

Happy Lunar New Year !!! today is 3rd day of lunar new year, finally got time to update my blog :) on the eve went back to my dad's place, he prepared so many dishes!! not enough space to place all the food on the table, we have to stack up some of the plates to create more spaces!! let me recall what we had on that night....

1) abalone salad 2) roast duck 3) fried lobster/octopus ball 4) steamed shelled scallop 5) fish maw stew soup 6) steamed promfret 7) stew sea cucumber wif oyster 8) brocolli with scallop 9) stirfry leek wif pig stomach 10) panfried prawns 11) chicken nuggets 12) fish/meat balls soup...12 course dinner for 8 adults! my favourite dish is abalone salad, shelled scallop & fish maw stew as shown on the pics :P

On the 1st day of CNY, my sis-in-law visited my place and we have BBQ & steamboat for dinner.

Friday, January 23, 2009

Ngoh Hiang

This is one of the typical dish I only prepare once a year during this festive season :) I remember during childhood time I will watch my Mum mix up the ingredient and then she will pass the rolling job to me! Now I can only reminisce the past as she is no longer around...

  • 1 kg mince pork
  • 500gm prawn, shelled & minced
  • 20 pcs water chestnut, peeled & chopped
  • 1 medium carrot, grated
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 4 tbsp five spice powder
  • 2 tbsp sesame oil
  • 2 tbsp chinese wine
  • 2 tbsp light soya sauce
  • 1 tsp salt
  • 1 egg, lightly beaten
  • 2 packet beancurd skin
  1. Place all ingredient in a large mixing bowl and mix till evenly. Set aside for 30mins.
  2. Wipe beancurd skin with a damp cloth to remove excess oil & salt. Trim away hard edges. Cut into even pieces.
  3. Scoop some minced mixture onto a beancurd skin and roll up tightly. Seal with some cornstarch water.
  4. Steam on high heat for 10mins. Cool completely before storing or deep fry till golden brown. (can be freezed till used)

Tuesday, January 20, 2009

Almond Cookies

Simple & easy recipe :) Slightly modified the original recipe * and it turns out great. Nice almond flavour cos of the instant almond powder used. The glazed cookie nearly got burnt therefore for the unglazed portion I reduce the baking temp to 160deg cel for 12mins.

Ingredients (approx 105 pcs)
  • 120gm instant almond powder * ) original 120gm ground almond
  • 100gm plain flour * ) original 180gm plain flour
  • 80gm ground almond* )
  • 100gm caster sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 120ml cooking oil
  • 1 egg yolk for glazing
  1. Sift flour, almond powder, salt & baking powder & soda together. Gradually add in oil and mix into a soft dough.
  2. Scale 6g each rounded portion or cut into shapes using cookie cutter. Arrange on lined baking trays and glaze surfaces.
  3. Bake in a preheated oven at 180 deg cel for 15 mins until lightly browned. Cool well before storage.

Monday, January 19, 2009

Egg White Cupcakes

Making use of the leftover egg whites to bake this cupcakes :) soft & fluffy, taste very light! quite similar to Angel Food Cake, will like to try out this recipe if there's any more left over whites!!

Passionfruit Curd & Cherry Toppings....

  • 50gm corn oil
  • 45gm corn flour
  • 125gm egg white
  • 60gm castor sugar
  1. Heat up oil in a saucepan for 1 min. Remove from heat. Pour in corn flour and mix evenly until free of lumps. Cool completely.
  2. Beat egg whites on high speed. Add in sugar gradually and beat until soft peak form.
  3. Fold in 1/3 of the egg white foam into the flour mixture. Mix evenly.
  4. Transfer (3) into the balance egg white and fold evenly.
  5. Pour the batter into a 8in ungreased loosebase cake pan / tube pan or individual cake cups. Bake in preheated oven at 180 deg cel for 30-35mins for cake pan or 12 mins for cup cases.

Thursday, January 15, 2009

Pineapple Tarts 2

Thought that making an enclosed style will be much easier than the 'open' one, but who knows.....The pastry is kind of dry making it difficult to wrap up the filling properly, feeling frustrating after moulding 100pcs :P but lucky the pastry is soft & flaky after baking...

The next night make any batch to clear the pineapple jam, this time round modified the recipe and get a soft and easy handling dough, not even need to chill the dough, completed 200pcs in 3 hours time :)

Pineapple Jam Recipe

Ingredient (makes 50pcs)
  • 225gm unsalted butter
  • 50gm icing sugar, sifted
  • 1/2 tsp salt
  • 2 egg yolks
  • 320gm plain flour
  • 1/2 tsp baking powder
glaze : 1 egg yolk + 1/2 egg white + yellow food colouring

  1. Beat butter, icing sugar, salt until fluffy. Add eggs & beat until combined.
  2. Sieve plain flour & baking powder. Fold into butter mixture.
  3. Divide pastry dough into 13gm each. Flatten each piece and fill in 10gm of pineapple jam. Shape into mini mock pineapples and place on parchment paper.
  4. Bake in preheated oven at 180 deg cel for 15 mins to retain its shape. Remove tray, cool slightly and glaze surfaces. Return to bake at 180 deg cel 10-12mins until golden brown. Cool well before storage.

Wednesday, January 14, 2009

Peanut Cookies

  • 200gm plain flour
  • 200gm peanuts (roasted & grind)
  • 110gm icing sugar
  • 125-150ml groundnut oil
  • 1 egg yolk for glazing
  1. Sift flour and icing sugar together into a mixing bowl. Add ground peanuts and mix evenly.
  2. Gradually add in groundnut oil and mix into a dough. (texture is non-sticky to hand)
  3. Roll out small portion of dough and cut into shapes. Arrange on parchment paper. Glaze surfaces.
  4. Bake in preheated oven at 180 deg cel for 15-20 mins until golden brown. Cool well before storage.

Cashewnut Cookies

Taste buttery & nutty!

  • 180gm butter
  • 80gm icing sugar
  • 2 egg yolk
  • 240gm plain flour
  • 1/2 tsp baking powder
  • 100gm cashewnuts (toasted & grind)
glaze : 1 egg yolk + 1/2 egg white
deco : 150gm toasted cashewnut, halved

  1. Sieve plain flour & baking powder. Add in ground cashewnut and mix well. Press to remove any lumps.
  2. Beat butter & sugar until fluffy. Add in egg yolk and beat well.
  3. Fold in (1) into creamed mixture to form a soft dough. Divide dough into 2 portions. Chill in fridge for at least 30mins for easier rolling.
  4. Roll dough into 1/2 cm thickness. Cut out dough using a cookie cutter. Place on parchment paper, glaze surface and stick a 1/2 piece cashewnut on each cookie.
  5. Bake in preheated oven at 180 deg cel for 20 mins. Cool well before storing.

Walnut Cookies

  • 125ml groundnut oil
  • 60gm icing sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla essence
  • 180gm plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 100gm walnuts (toasted n grind)
  • 1 egg yolk for glazing
  1. Combine oil, sugar, essence & salt together.
  2. Sieve plain flour, baking soda & baking powder into a mixing bowl. Add ground walnuts and mix evenly. Press out any lumps.
  3. Gradually add in (1) and mix into a soft dough using a wooden spoon.
  4. Divide dough into small balls of 8gms each. Shape round and press lightly with a small spoon. Arrange on parchment paper. Glaze surfaces.
  5. Bake in preheated oven at 180 deg cel for 20 mins or until golden brown. Cool well before storage.

Sunday, January 11, 2009

Saturday, January 10, 2009

Sago Cookies

Great recipe from Y2K! melts in the mouth texture :) cannot stop popping them into my mouth! is advisable to place them on parchment paper for ease of removing them after baking as they are very delicate!

Note : did a 2nd batch and some breaks when trying to remove from parchment paper. Realise that the cracks on the surface cause this problem...see the 'cracky' hearts below :P

  • 100 castor sugar
  • 1 egg yolk
  • 100ml coconut milk
  • 300gm sago flour *
* Note : stir-fry 1 pkt of sago flour with 5 pandan leaves (cut into short stripe) on very low heat until fragrant about 20mins. Cool completely before storing. Rest for at least 2 days before using the flour.


  1. Mix egg yolk, sugar & coconut milk until sugar is dissolved, strain mixture.
  2. Sieve flour into a mixing bowl. Make a well in the centre, pour in egg mixture. Stir to mix with a wooden spoon. Knead dough evenly. Wrap and rest dough for 1 hour or longer. (for better absorption of the coconut milk).
  3. Roll out dough (small portion at a time) into a thickness abt 1/2 cm. Stain a mould with a little flour and cut out cookies. Bake in a preheated oven at 160 deg cel for 20mins until baked through but not brown. Cool well before storing.

Wednesday, January 7, 2009

Cabbage & Chicken Kerabu

  • 1/2 cup woodear mushroom, softened
  • 1/2 cup shallots, sliced
  • 1 tbsp wild ginger flower
  • 1 tbsp sambal belacan
  • 3 tbsp lime juice
  • 1 tsp salt
  • 250gm chicken, steam & shred
  • 250gm cabbage, sliced finely
  • 1 spring onion
  1. Cut softened wood ear mushroom in strips. Cook in hot water for 5mins till tender.
  2. Mix shallots, ginger flower, sambal belacan, lime juce, salt & mushroom together.
  3. Add chicken, cabbage & spring onion. Toss to mix.



(A) 300gm groundnuts (with skin)

(B) 20gm plain flour
10gm rice flour
1 tbsp garlic juice *
1 tbsp shallots juice *
1 tsp five spice powder
2 tsp salt
1 tbsp castor sugar
1/2 egg
1/2 tbsp cooking oil

(C) 50gm plain flour
50gm rice flour

  1. Rinse (A) and drain dry.
  2. Combine (B) into a paste and rest for 20mins. Add in the groundnuts and mix well.
  3. Mix (C) evenly. Pour in (2) and mix. Place into a sieve and shake off excess flour.
  4. Heat up some oil in a wok. Turn to medium heat and deep fry till golden. (i fry them in 2 batches). Remove and place on absorbent papers. Cool well before storage.
* Note : Add 1 tbsp spoon of water to garlic and blend, strained to get juice. Add 3/4 spoon of water and blend the shallots, strained to get juice.


Not able to recall where I found this recipe, but I make some modification to the original recipe :) I half the recipe as I'm sure whether I can make it successfully. It taste good but of course cannot compare to those commercialised one. It can be better if I have spread the minced meat more thinly :P

  • 600gm minced pork
  • 2 tbsp char siew sauce
  • 2 tsp light soya sauce
  • 1 tbsp chinese wine
  • 2 tsp sugar
  • 1 tsp five spice powder
  • 1 tbsp honey
  • few drops red food colouring
  1. Mix all the ingredient with the minced pork until a sticky paste is formed. Marinate for at least 1 hour or longer.
  2. Spread marinate pork on a baking sheet lined with parchment paper. (I used a fork to do the spreading).
  3. Air dry for at least 1 hour. Baked at preheated oven at 160 deg cel for 25mins. Remove any excess oil, turnover and baked for another 25mins. Remove from oven and spread a thin layer of honey on each side and baked for another 5mins each side.
  4. Cool down completely before storing.

Tuesday, January 6, 2009

Minty Pork Fillet Soup

  • 250gm pork fillet
  • 50gm mint leaves
  • 1000ml chicken stock
  • 1 tsp light soya sauce
  • 1/4 tsp salt
  • 1 tsp cornstarch
  • 1/2 tsp sesame oil
  1. Marinate pork fillet with soya sauce, salt, cornstarch & sesame oil for at least 20mins.
  2. Wash mint leaves together with stems thoroughly. Bring stock to boil.
  3. Add pork fillet and simmer for 5mins. Add mint leaves and simmer for another 5mins.
  4. Adjust taste accordingly. Serve hot.

Starfruit & Pork Salad

  • 200gm pork fillet
  • 1 tsp sesame oil
  • 1 tsp light soya sauce
  • 1/4 tsp pepper
  • 1 tbsp dried shrimps
  • 300gm starfruit
  • 1/2 tsp salt
  • 1/2 tbsp sambal belacan (see below)
  • 25gm shallots, thinly sliced
  • 1 spring onion, chopped
  1. Sliced pork and marinate with sesame oil, soya sauce & pepper for at least 30mins.
  2. Soak dried shrimps and pound till smooth.
  3. Trim the edges of the starfruit & slice thinly.
  4. Grill marinate pork for 3 mins each side till cooked.
  5. Combine the shrimps with sambal belacan, salt & shallots and toss with the sliced starfruits and grilled pork. Garnish with spring onion.

Sambal Belacan
  • 15 red chillies, deseeded
  • 5 chilli padi
  • 1 tbsp belacan, toasted
Method : Pound or blend the chillies with the toasted belacan until fine paste is formed. Stored in a glass bottle and refridge until needed.

Saturday, January 3, 2009

Baked Sea Bass in Garlic Chilli Butter

  • 1 seabass, approx 500gm
  • 5 cloves garlic, chopped
  • 1 red chilli, deseeded & chopped
  • 1/4 tsp salt
  • 1 yellow pepper, diced
  • 30gm unsalted butter, softened
  • dash of pepper

  1. Mix garlic, chilli, salt, pepper, yellow pepper  & butter together to form a paste.
  2. Place fish on a large foil. Spread butter mixture evenly on fish. Sealed tightly.
  3. Baked in preheated oven at 200 deg cel for 20-25mins. Serve hot.

Friday, January 2, 2009


One of my favourite dish, goes well with a bowl of hot porridge :) Pan-fried 1 thinly sliced chinese sausages till crispy, add in 4 beaten eggs and cooked till golden brown on both sides. No additional seasoning is needed cos the sausage itself is salty.


  • 3 cups soaked white fungus 白木耳
  • 4 pcs yellow fungus, soaked 黄木耳
  • 1 cup dried lily bulbs百合
  • 1/2 cup lotus seeds 莲子
  • 10 dried figs 无花果
  • 8 seedless red dates 红枣
  • 4 blades pandan leaves
  • 200gm yellow rock sugar
  • 3 liter water
  1. Place all ingredient in a pot and fill up with water. Bring to boil. Simmer on medium low heat for 1 hour.
  2. Add rock sugar and stir to melt. Serve hot or chill.
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