Saturday, February 28, 2009

Cheese Chiffon


  • 3 slices cheese
  • 20ml oil
  • 30ml milk
  • 2 egg yolks
  • 40gm castor sugar
  • 40gm plain flour
  • 2 egg whites
  • 1/4 tsp cream of tartar
  1. Doubleboil cheese slices, oil & milk over hot water till mixture dissolves. Cool slightly. Beat in egg yolks & 20gm sugar. Fold in flour.
  2. Beat eggs whites & cream of tartar till soft peak forms. Gradually add in 20gm sugar and beat on high speed until stiff peak form.
  3. Fold in 1/3 of the white form into cheese mixture. Mix evenly. Pour the mixture into the balance egg white foam and fold gently till mixed.
  4. Pour batter into ungreased tube pan (3 minis or 6in tube pan). Baked in preheated oven at 180 deg cel for 20-25mins (minis), 30-35mins (6in).
  5. Remove from oven and invert cake till completely cooled before unmoulding.

Wednesday, February 25, 2009

Chocolate Walnut Loaf

Soft & moist loaf cake :) taste even better after a day, like eating a brownie cake. Original recipe only ask for plain flour, but I added some cocoa powder for a chocolaty taste.

  • 100gm brown sugar
  • 110gm plain flour (i reduce to 100gm and add 10gm of cocoa powder)
  • 4 tbsp cornflour
  • 1 tsp baking powder
  • 110gm butter, soften
  • 2 eggs, beaten
  • 1 tsp vanilla essence
  • 2 tbsp raisins
  • 30gm walnuts, chopped finely
  • 3 tbsp choco chips
  1. Grease and line a loaf tin 22x12cm. (alternative use a disposable loaf pan which also fits well)
  2. Sift the flour, baking powder and corn flour 3 times.(this is to ensure the loaf is really soft)
  3. With a electric mixer, cream the butter and sugar until light and fluffy. Add the eggs gradually and beat well. Beat in vanilla essence.
  4. Gently fold in the flour into the butter mixture, in 3 batches, do not overmix.
  5. Fold in raisins, walnuts and choco chips until just blended. (coat with some of the flour mixture to prevent sinking)
  6. Pour the mixture into the tin and bake for 30-35mins at preheated oven 180 deg cel. Cool in the tin for 5 mins before transferring to a rack to cool completely. Dust with icing sugar before serving.


  • 200gm sichuan mustard
  • 500gm prime ribs
  • 1 head garlic
  • 3 large tomatoes, quartered
  • 1 block toufu, cubed
  • 5 cups water
  1. Wash sichuan mustard thoroughly. Slice thinly. Soak in water for 1 hour, change water twice to remove excess salt.
  2. Blanched pork ribs in hot water. Rinse with cold water.
  3. Place pork ribs, garlic and water in a pot. Bring to boil. Turn down heat & simmer for 1 hour.
  4. Add in sichuan mustard & tomatoes and simmer for another 1 hour. Add toufu and simmer for another 10mins. Serve.

Saturday, February 21, 2009

Fried Noodles

After having breakfast, 'fast hand fast leg' prepare all the ingredients for fried noodles...using only simple seasoning, lucky hubby commented good :P One thing to note when frying noodle/rice is to maintain medium high heat for a 'wok hay' flavour.

  • 250gm fish fillet, sliced (I used raw fish)
  • 220gm noodle (cooked according to package)
  • 5 fresh shitake mushroom, sliced
  • 8 pc japanese fish cake, sliced
  • 1 small yellow capsicum, sliced
  • 1 small red capsicum, sliced
  • 1 bunch chives, sliced
  • 6 cloves garlic, chopped
  • 4-5 tbsp oyster sauce
  • 4 tbsp Worcestershire sauce
  • 1 tsp ground black pepper
  • 4 tbsp oil
  1. Marinate fish fillet with 1/2 tbsp light soya sauce, 1 tsp sesame oil, 1/2 tsp cornstarch for at least 20mins.
  2. Cook noodle of your choice in hot water and drain well. Set aside.
  3. Heat oil in a wok. Fry fish fillet for 2 mins. Dish up and set aside. Add garlic and stir-fry for 1 min till fragrant.
  4. Add mushroom & japanese fish cake and stir-fry for another min. Add capsicums and mix evenly.
  5. Add oyster sauce, Worcestershire sauce & pepper. Stir evenly. Add noodles and toss to mix. Add chives & cooked fish fillet and mix evenly.
  6. Add more oyster sauce accordingly to suit your taste.

Friday, February 20, 2009

Roast Chicken Wings

Finger Licking GooD! :)

Peranakan Chicken Wings
  • 10 chicken wings (cut into half)
  • 3 stalk lemongrass (use lower white part only)
  • 3 cm galangal
  • 3 red chilli
  • 40gm garlic
  • 5 shallots
  • 1 tsp turmeric powder
  • 1 1/2 tsp salt
  • 2 tbsp sugar
  • 1 tbsp oil
  1. Blend all the spices into a fine paste. Stir in turmeric powder, salt, sugar & oil and mix evenly.
  2. Marinate the chicken wings with the spice mixture overnight.
  3. Line baking tray with parchment paper. Baked in preheated oven at 200 deg cel for 30mins, turning once or twice in between, till browned.
Honey Wasabi Chicken Wings

  • 10 chicken wings (cut into half)
  • 4 tbsp honey
  • 2 tbsp light soya sauce
  • 2 tbsp wasabi powder
  • 1 tsp salt
  • 1 tsp ground black pepper
Method : Mix all ingredient together & prefarably marinate overnight. Line baking tray with parchment paper. Baked in preheated oven at 200 deg cel for 30mins, turning once or twice and baste with remaining sauce in between.

Wednesday, February 18, 2009


This cranberries looks pretty right?! These are frozen berries not fresh version. I just wash & thaw them before use. The price of the berries are quite steep, about 283gm for $ I have to use them sparingly heee....

I love baking this Mini Teddies as it is simple to make and taste great also...soft & fluffy :) My son also enjoys eating this cute little cakes. I substitute the milk with cranberries juice and increase the baking to 15mins. Prolong the baking time this round gives a more golden crust than what I had done previously.

Cranberries & Orange Muffin
* 1 cup fresh cranberries
* 1/4 cup brown sugar
* 1 cup fresh orange juice
* 50gm butter
* 2 eggs, lightly beaten
* 250gm plain flour
* 3 tsp baking powder

  1. Place butter & sugar in a saucepan. Gently heat till sugar dissolves. Cool.
  2. Combine eggs, orange juice with melted butter. Mix well.
  3. Sift flour & baking powder in a mixing bowl. Make a well in the centre. Pour in liquid ingredient. Mix till just combined. (overmix will result a denser texture muffin)
  4. Baked in preheated oven at 180 deg cel for 25mins.

Sunday, February 15, 2009


Slurp! :P is not an 'instant' dish as time is needed to prepare the mushroom in advance. Few days back, I've steamed the mushroom and chilled them in air-tight container. The mushroom is plump & juicy and tasted sweet after steaming with wine & scallops. To prepare this noodle dish, I just reheat some mushroom by steaming with the chicken.

I do not like the alkaline taste of normal yellow noodle so I used dried version instant noodle also known as '手工拉面'. Nowadays there are many brands of instant chinese noodle which can be found easily at supermarket.

Stewed Fragrant Mushroom
  • 8 dried scallops (soak overnight in wine)
  • 180gm dried mushrooms (soak in some water overnight)
Method : Remove hard stem of mushroom, place scallops with wine, mushroom in a bowl, add 1 tbsp sesame oil, enough wine (Wincarnis) to submerge everything, steam for 2.5 hrs. Cool completely and store in fridge till use.


* 300gm chicken breast
* 1 tbsp sesame oil
* 1 tbsp soya sauce
* 1 tbsp wine

Method : Marinate chicken breast with sesame oil, soya sauce & wine for at least 30mins, steam high for 30 mins. Set aside gravy. Shred chicken breast finely.

Sauce for Noodle : 1 tbsp hoisin sauce, 1 tbsp oyster sauce, 1/4 tsp pepper, 1 tbsp black vinegar, 1 tsp sesame oil, gravy from steam chicken. Mix evenly.

Assemble : Cook noodle according to package. Drain noodle and mix with sauce, serve with shredded chicken, sliced mushroom & cai xin. Serve!

Friday, February 13, 2009

Wintermelon & Oyster Soup

  • 1 kg wintermelon
  • 300gm lean pork
  • 8 dried oyster
  • 5 dried shitake mushroom
  • 5 cups water
  • salt to taste
  1. Soak oyster & mushroom in water till soft.
  2. Peel & remove seeds from wintermelon. Cut in thick chunks.
  3. Place all ingredient except salt in a pot. Bring to boil. Turn down heat and simmer for 2.5 hrs.
  4. Add salt to taste.

Wednesday, February 11, 2009

Steamed Prawn Balls

  • 250gm shelled prawns
  • 5 waterchestnut
  • 30gm white fungi
  • 2 tbsp green peas
  • 1 cup stock
  • 1/4 tsp salt
  • 1 tsp corn flour
  • 1 tsp wine
  • 1/2 tsp sesame oil
  • 1/4 tsp pepper
  • 2 tsp egg white
  • Devein prawns. Wash & drain well. Wipe dry and minced. Add seasoning and chopped water chestnuts. Mix well into a sticky paste. Chilled for 1 hour.
  • Soak white fungi till softened. Trim into bite size. Simmer in stock for 10 mins. Drain well. Transfer to a plate. Shape prawn paste into small balls. Place on the fungi. Sprinkle green peas. Steam for 8 mins.
  • Mix pinch of salt, 1/2 tsp cornflour, 1/2 tsp sesame oil, 1/2 tsp wine and 4 tbsp stock. Cook till thicken. Pour over cooked prawn balls. Serve.

Mushroom & Feta Fold

  • 1/2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 250gm mixed mushrooms
  • 3/4 cup rice wine
  • 1 tsp lemon juice
  • 1 tbsp dried mix herbs
  • 1/2 tsp black pepper
  • 50gm feta cheese, crumbled
  • 2 pc frozen pitas
  1. Heat up oil in a frying pan. Add onions & garlic. Fry for 3 mins until soft. Add mushrooms. Stir fry for 5mins.
  2. Add herbs, wine, lemon juce & pepper. Fry till liquid is absorbed. Cool.
  3. Stir in feta cheese and place on individual pitas. Fold half. Baked in preheated oven at 200deg cel for 15mins. Serve warm.

Monday, February 9, 2009

Almond & Pear

Recently my dear son been coughing quite frequently, so these couple of days brew some almond & pear soup for him. Under chinese medicine context, sweet almond (南杏仁), bitter almond (北杏仁) & chinese pears can relieve cough & reduce phelgm.

Pear & Carrot Soup
  • 2 chinese pears
  • 230gm carrots
  • 38gm sweet almonds
  • 12gm bitter almonds
  • 1/2 pc dried tangerine peel
  • 4 sweetened dates
  • 4 dried figs
  • 10 cups water
  • salt to taste
  • Peel & cored pears. Peel carrots. Cut into chunks.
  • Wash the rest of the ingredients. Place all ingredient in a pot of water and bring to boil. Turn down heat and simmer for 2 hours.
  • Add salt to taste.

  • 2 chinese pears
  • 38gm sweet almonds
  • 4gm bitter almonds
  • 4 cups water
  • honey to serve
  1. Soak almonds in hot water for 1/2 hour. Drain. Blend with 1 cup water until smooth. Strain well. Repeat process with another cup of water.
  2. Peel & remove core from pears. Slice.
  3. Place 2 cups almond liquid, pears and balance 2 cups water in a pot. Cover and steam for 2 hours. Stir in honey & serve.

French Toast

This is actually yesterday breakfast :) French toast served with honey baked ham wif beds of salads...

Ingredient (1 serving)
  • 1 slice wholemeal bread
  • 1 egg, lightly beaten
  • pinch of salt & pepper
  1. Combine salt & pepper with beaten egg. Place beaten egg in a shallow plate.
  2. Press down the bread to 'soak' the egg mixture.
  3. Pan fry in a non stick pan till golden brown on both sides. Drizzle with honey & serve.

Healthy Soya

It is not as difficult as it seems to homemake soya bean milk. Only the process of cleaning the beans a slight hassle, the rest of the steps is a brisk :)

  • 300gm soya beans
  • 6 cups water
  • 10 pandan leaves, knotted
  1. Soak beans in water overnight. Rinse well, remove skin & drain well.
  2. Blend with water & drain well over a sieve. Alternately, pour through a clean tea towel and squeeze to extract the liquid.
  3. Bring soya milk to boil with pandan leaves. Simmer over low fire for 20mins stirring constantly to prevent scorching. Discard leaves. Sweeten milk as desired.
Soya Bean Milk served with 'Tang Yuan'

Today is the 15th of Lunar New Year also know as '元宵'. Traditionally this dessert is served during this festival. I bought some frozen sesame & red bean rice balls, cook according to package and serve with soya bean milk sweetened with honey.

Soya Egg Custard wif Minced Meat

Set aside 2 cups of soya milk and make this dish for dinner :) smooth & silky.

Soya Egg Custard

  • 2 cups unsweetened soya milk
  • 2 eggs
  • 1 tsp sesame oil
  • 1/4 tsp salt
Method : Beat eggs with sesame oil & salt. Stir in soya milk. Sieve over a steamproof bowl. Bring a steamer of water to boil. Steam egg custard over medium heat for 10mins until set.

Savoury Minced Meat
  • 200gm minced pork/chicken
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 2 tbsp oil
  • 1 shallot, sliced
  • 3 garlic, chopped
  • 1 tsp salted soya beans
  • 1/2 tsp dark soya sauce
  • 2 tsp chinese wine
  • spring onion
  • red chilli
  1. Marinate minced pork with sesame oil & salt for at least 20mins.
  2. Heat up oil in wok. Saute shallot & garlic for 1 minute until fragrant. Add salted soya beans & stir fry for another minute.
  3. Add in minced pork and stir fry on high fire for 3 mins. Add dark soya sauce & chinese wine and mix evenly. Sprinkle over spring onion & red chilli. Mix evenly & remove from fire. Dish over steamed soya egg custard & serve.

Friday, February 6, 2009

Savoury Muffins

Make this quick muffins for breakfast :) lazy to grate the cheddar so I bought shredded version and use a scissors to snip them shorter. The paprika really gives a golden hue to this muffins...

  • 2 cups plain flour
  • 4 tsp baking powder
  • 1 tsp paprika
  • 1 cup cheddar cheese, grated
  • 1 egg, lightly beaten
  • 1 1/4 cup milk
  • 120gm feta cheese
  1. Sift flour, baking powder & paprika into a bowl. Mix in cheddar cheese.
  2. Make a well in the centre of the dry ingredients. Mix egg into milk. Pour into the dry ingredients and fold until just combined.
  3. Fill mixture in greased muffin pan. Crumble feta on top of muffins.
  4. Bake in preheated oven at 180 deg cel for 20-25mins.

Agar Agar Again!!

Having another packet of 'Agar Q' powder, decide to give it a try again. Instead of using the fruit puree to mix with the agar agar mixture, I strain the juice from the fruit to get a concentrated passionfruit 'juice'. After draining the juice I tasted the balance fruit pulps and is still very tangy, so I decide to boil it with some water.

I measure about 800ml water and boil the remaining fruit pulp. Follow then strain the mixture thoroughly, discard the seeds and get a fruit flavoured liquid!!. I did not follow the package to use 1 liter of water but I still manage to get a firm texture :) Now I also realise that using pure fruit puree will cause the agar agar to have a soft texture instead of crunchy one which I encounter earlier on when making the dragonfruit agar agar. heee...I also make a wise decision of adding extra nata de coco to the agar agar, which really give an extra bite to this dessert :P

Little Bear Mould

without nata de coco filling..cos for my boy :)

Passionfruit Agar Agar
* 10gm agar 'Q' powder
* 80-100 gm sugar (i added only 80gm)
* 800ml water
* 6 passionfruit
* 150ml concentrated passionfruit juice (from 6 passionfruits)
* 1 small can nata de coco

  1. Drain juice from passionfruits as dry as possible to obtain 150ml juice. (I used a fork to press down the pulps) Set aside.
  2. Mix sugar & agar powder evenly. Set aside.
  3. Add the remaining passionfruit pulp into 800ml water and bring to boil on medium heat for 10mins. Strain thoroughly to obtain 700ml liquid. Discard the seeds.
  4. Add in mixture (3) into the 700ml liquid. Bring to boil on low heat till sugar dissolves. Remove from fire. Stir in the concentrated passionfruit juice (150ml) and mix evenly. Scoop some agar agar mixture into jelly mould before placing some nata de coco on top, finish with another scoop of agar agar mixture. Chill till set.

Thursday, February 5, 2009

Fast & Simple

After dropping my boy at the Playgroup, on the way home bought some lettuce to prepare simple noodle soup for hubby & me :) think less than 10mins a bowl of piping hot noodle soup is served....

Beef Balls Vermicelli Soup

  • 1 beef stock cube
  • 700ml water
  • half block tofu, cube
  • 1 packet beef balls
  • 80gm vermicelli
  • 2 small bunch lettuce, washed
  • 1/2 tsp szechuan peppercorn
  • 1/2 tsp ground pepper
  • 1/2 tbsp sesame oil
  • salt to taste
  1. Add stock cube in pot of water. Bring to boil. Add beef balls and cook on high heat till floated.
  2. Add toufu, szechuan peppercorn, pepper & sesame oil.
  3. Add vermicelli and cook till soft. Add salt to taste.
  4. Place washed lettuce into serving bowl. Scoop hot vermicelli into bowls & serve.

Red as Ruby

First time using "Agar Q" powder to make jelly. The texture not as I expected to be 'Q'. It is not chewy as konnyaku jelly nor crunchy as normal agar agar. Instead it is soft but it still manage to hold is shape when unmould. Taste wise? heee hubby say taste not too bad though slightly on the sweeter side :)

Red Dragonfruit Agar Agar

* 10gm agar powder
* 100gm sugar
* 350ml water
* 500ml red dragonfruit puree

  1. Mix agar powder with sugar evenly.
  2. Combine mixture into 350ml of water. Bring to boil on low heat, stirring constantly until sugar dissolves & mixture thicken.
  3. Turn off heat, stir in fruit puree & mix evenly.
  4. Scoop into jelly mould and chill till set. Serve chill.

Wednesday, February 4, 2009

Ayam Siow

Peranankan Chicken in Tamarind Sauce....An appetizing dish! goes well along with a plate of hot jasmine rice :)

  • 5 heaped tbsp tamarind pulp
  • 450ml water
  • 10 shallots, grinded
  • 2 tbsp fried coriander powder
  • 100gm brown sugar
  • 1 1/2 tbsp dark soya sauce
  • 1 1/2 tbsp vinegar
  • 2 tsp salt
  • 1 1/2 tsp ground pepper
  • 1 large chicken, chopped
  1. Mix tamarind pulp with the water (I used my finger to 'mashed' up the mixture & let it sit for 15mins before straining). Strain into a pot
  2. Combine the rest of the ingredient and mix well. Cover and leave in fridge overnight.
  3. Bring the pot of chicken to boil. Simmer over low fire for 30mins till chicken is tender. Remove & drain the chicken, leaving the gravy in the pot.
  4. Simmer the gravy till reduce & thickens.
  5. Add oil in a heated wok and fry chicken pieces on high heat till golden brown. Remove & drain away oil.
  6. Ladle some thickened gravy over the fried chicken pieces and serve with hot rice.
recipe source : Mrs Lee Cookbook

Tom Kha Kai (Thai Coconut Chicken Soup)

Tom kha kai is a Thai coconut soup..Kha means "galangal" & Kai means "chicken". It is a little spicy (I've reduced the chilli padi) and sour at the same time. Quite similar to Tom Yum Soup  and this version is added with extra coconut milk.

Spice & herb ingredients for the soup base.

  • 2 stalk lemongrass
  • 2 chilli padi
  • 4 coriander roots (removed leaves)
  • 2 shallots, roughly chopped
  • 6 thick slices galangal
  • 3 kaffir limes leaves
  • 1 liter homemade chicken stock
  • 300gm skinless chicken breast, cubed
  • 250ml coconut milk
  • 300gm pumpkin, peeled & cut into chunks
  • 1/2 tbsp fish sauce
  • pinch of salt
  • fresh lime juice for drizzling

  1. Bruise lemongrass, chilli padi & coriander roots. Combine with shallots, galangal, kaffir lime leaves & chicken stock in a pot, bring to boil. Simmer for 20mins, uncovered.
  2. Add chicken cube, diced pumpkin & fish sauce. Simmer for 10 mins or until pumpkin is tender but not mushy.
  3. Add in coconut milk and bring to a simmer. Season to taste with salt. Ladle soup into serving bowl, garnish with coriander leaves and some fresh lime juice to taste.

Garlic Sausage Salad

I dun usually buy pre-bottled salad dressing as it is not that complicated to self-make :) ... this salad consist of red cabbage, butterhead, cherry tomatoes, mint leaves & alfalfa sprouts. I've added some grilled garlic sausage for a complete meal.

Salad Dressing Ingredient
  • 2/3 cup extra virgin olive oil
  • zest & juice of 1 lemon
  • 1/2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 2 tbsp honey
  • 1 tsp ground black peppercorn
Method : Whisk all the ingredient together till evenly mixed. Drizzle over salad of your choice & toss evenly.
Related Posts with Thumbnails