Monday, October 26, 2009

Asparagus Beef Fillet

  • 300gm beef fillet
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, chopped
  • 250gm asparagus, trimmed & parboiled
  • 1/2 egg, lightly beaten
  • 1/4 tsp pepper
  • 1 tbsp light soya sauce
  • 1 tbsp cornstarch
  • 1/2 tsp sesame oil
  • 1/2 tsp sugar
  • 1/2 tbsp oyster sauce
  1. Marinate beef fillet with egg, pepper, soya sauce & cornstarch.
  2. Heat some oil in pan, quickly stir-fry beef on high heat for 1 min. Set aside.
  3. With remaining oil in pan, saute spring onion & garlic till fragrant. Add beef, asparagus, sesame oil, sugar & oyster sauce. Stir fry for 2 mins. Remove from heat.


  • 500gm pork chops
  • 2 tbsp white sesame seeds, toasted
  • 1 egg, lightly beaten
  • 1/4 tsp white pepper
  • 1 tsp sugar
  • 1 tbsp light soya sauce
  • 1 tbsp cornstarch
Sweet Sauce
  • 2 tbsp tomato sauce
  • 1 lemon juice
  • 1/2 tsp sesame oil
  • 1 tbsp sugar
  • 1/2 tsp light sauce sauce
  1. Marinate pork chops with egg, pepper, sugar, soya sauce & cornstarch for at least 30mins.
  2. Heat some oil in wok, deep fried pork chops till golden brown. Drain well.
  3. In a separate pan, heat up 1 tbsp oil, add sweet sauce ingredients. Bring to boil. Add pork chops and mix evenly. Lower heat and cook till sauce thickens & reduce. Sprinkle in sesame seeds.

Chocolate Chiffon

One of my perfect bakes! ^-^ the chiffon stands tall and looks pretty after broken pieces here and there..the taste is rich and chocolaty as commented by my hubby :)

  • 70gm dark chocolate
  • 150ml milk
  • 60ml corn oil
  • 6 egg yolks
  • 1 tsp chocolate emulco
  • 110gm plain flour
  • 20gm cocoa powder
  • 1/4 tsp baking soda
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 100gm sugar
  1. Melt chocolate and milk over a pan of simmering water. Cool. Whisk melted chocolate, oil, egg yolks and chocolate emulco in a mixing bowl.
  2. Sift flour, cocoa powder and baking soda. Fold into step (1).
  3. Beat egg whites with cream of tartar till foamy. Gradually beat in sugar in 3 batches on high speed till stiff peak formed.
  4. Fold in 1/3 of the egg white foam into batter. Mix evenly. Pour the batter into the balance egg white foam and fold in gently till combined.
  5. Pour into ungreased 9inch tube pan. Tap the pan on hard surface to release excess trap air bubbles and bake in preheated oven at 180 deg cel for 40 mins. Invert immediately to cool completely before removing from pan.

Thursday, October 22, 2009


Another homemade pancakes recipe, compare to commercial pancakes batter, this one does not puff up as much but the texture is still light and fluffy :)

  • 1 1/2 cup self-raising flour
  • 1 tsp baking powder
  • 2 tbsp sugar
  • pinch of salt
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 50gm butter, melted
  1. Sift flour, baking powder, sugar and salt into a mixing bowl, make a well in the centre.
  2. Add eggs, milk and butter all at once, use a wire whisk and mix till batter is free of lumps. Cling wrap and rest for 20mins.
  3. Lightly grease a non-stick pan, pour 1/4 cup batter over the pan and cook over low heat for 1-2 mins till golden brown. Turn over and cook the other side.
  4. Repeat process with remaining batter, grease pan when necessary. Serve with honey & fruits.

Tuesday, October 20, 2009


  • 1 small chicken, chopped
  • 12 chinese mushroom, softened & sliced
  • 100gm chinese sausage, sliced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp vegetarian oyster sauce
  • 1 tbsp light/dark soya sauce
  • 1/2 tbsp sesame oil
  • 1 tbsp chinese wine
  1. Marinate chicken with salt, pepper, oyster sauce, sesame oil & chinese wine for at least 30mins.
  2. Heat 1 tbsp oil in pan, pan fry mushroom and sausage till fragrant & slightly brown. Set aside and cool.
  3. Mix chicken, mushroom & sausage together and place over a hot steamer, steam for 40mins.

Monday, October 12, 2009

Homemade Breakfast

Made this breakfast over the weekends :) Serve the oatmeal pancakes along with a simple and unique tasty jam which was made in advance few days ago.

Tomato & Passionfruit Jam
  • 500gm tomatoes
  • 3 passionfruit pulps
  • 50ml lemon juice
  • 250gm sugar
  1. Cut a cross at the base of the tomatoes, bring a pot of water to boil, submerge the tomatoes for 1 min. Remove from heat, peel of skin and roughly chop the tomatoes.
  2. Put the passionfruit pulps, lemon juice & tomatoes in a pan. Bring to boil, then reduce heat and simmer for 15mins or until the mixture is thick & pulpy.
  3. Add the sugar and stir over low heat till all sugar has dissolved. Turn on medium heat and bring to boil and cook for 30mins, stirring often to prevent the base from burning. Remove and scums during the process.
  4. If the jam falls from a tilted wooden spoon in thick sheets without dripping, the jam is done. Remove from heat and pour the jam into clean, warm & dry jars and seal. Turn upside down for 2 mins then invert and leave to cool. Refridge after opening for up to 2 mths.
Oatmeal Pancakes
  • 2 1/2 cups rolled oats
  • 3/4 cup plain flour
  • 1/4 cup sugar
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 80gm butter, melted
  1. Place 2 cups rolled oats, flour & sugar in a blender. Process till oats is fine. Transfer flour mixture into a mixing bowl, make a well in the centre.
  2. Add milk, eggs & butter all at once. Whisk until well combined and free of lumps. Stir in remaining oats, cling wrapped and rest for 20mins.
  3. Lightly greased a non-stick pan, drop 2 tbsp batter into pan and spread into a circle. Cook over low heat for 2mins or until golden brown. Turn over and cook the other side. Repeat process with remaining batter, greasing pan when necessary.

Tuesday, October 6, 2009

Chocolate & Green Tea Pancakes

This morning after sending my boy to school, quickly whip up this yummy pancakes for breakfast :) Besides making some Chocolate Pancakes, I created another Green Tea Pancakes by substituting the cocoa powder with green tea powder. As I was updating the recipe, then realise I've only added 1 tbsp cocoa powder instead of 2 tbsp! preggie woman really absent-minded! wonder when I taste the chocolate pancakes, it is not chocolaty enough! But the green tea pancakes taste fine though I only added 1 tbsp of green tea powder :)

Instead of serving the pancakes with honey, maple syrup or fruits, I used japanese red bean paste to sandwich the pancakes :) the presentation looks nice right? I will chill the balance pancakes and warm up tomorrow morning for my boy to bring to school :)

Chocolate Pancakes
  • 1 cup self-raising flour
  • 1/4 cup sugar
  • 2 tbsp cocoa powder (subsitute 1 tbsp green powder for Green Tea Pancakes)
  • 1 cup milk
  • 1 egg, beaten
  • 30gm butter, melted
  1. Sift flour & cocoa powder into mixing bowl. Add in sugar and stir to combine. Make a well in the centre.
  2. Add milk, egg & butter into flour mixture. Whisk until all liquid is incorporated and batter is free of lumps. Cling wrapped for 20 mins.
  3. Lightly greased a non-stick frying pan, pour 1/4 cup batter and cook over low heat for 1-2 mins. Turn over pancake and cook the other side. Repeat process with remaining batter and grease pan when necessary.
To serve : Layer chocolate pancakes & green tea pancakes with red bean paste.

Friday, October 2, 2009

Steamed Pumpkin Rice

  • 300gm rice
  • 450gm water
  • 450gm pumpkin
  • 300gm chicken fillet
  • 1 1/2 tbsp dried shrimp
  • 3 dried oyster
  • 3 shallots, sliced
  • 4 garlic, chopped
  • 4 tbsp vegetarian oyster sauce
  • 1 tsp pepper
  1. Wash dried shrimp & oyster cleanly. Soften in water and chopped finely. Reserve liquid.
  2. Peel & deseeded pumpkin. Cut into cubes.
  3. Diced chicken fillet. Marinate with 1/2 tsp salt, 1 tbsp light soya sauce, 1/2 tbsp wine & 1 tsp sesame oil.
  4. Heat 2 tbsp spoon oil in wok, add shallot, garlic, dried shrimp & oyster. Fry till fragrant for 2 mins.
  5. Add marinated chicken, stir-fry for 1 min. Add pumpkin and mix till combined.
  6. Add rice, oyster sauce and pepper. Stir to mix. Remove from fire.
  7. Transfer half-cook rice into a casserole, add in water & reserved liquid. Steam over boiling water for 20mins till cooked.

Chendol Agar Agar

Taste great during this super hot weather. My dear son manage to pop down three pieces but pick out the kidney beans! Did not realise the need to skim of the froth, after setting the agar agar looks 'ugly'. Who cares as long as it taste nice hahahaa....

  • 500ml water
  • 160gm palm sugar
  • 12gm agar agar powder
  • 3 pandan leaves
  • 300ml coconut milk
  • 1/4 tsp salt
  • 300gm chendol
  • 1/2 can kidney beans
  1. Put water, palm sugar & pandan leaves into a pot. Bring to boil till sugar dissolves. Add agar agar powder. Boil for 1 min. Remove pandan leaves.
  2. Mix salt with coconut milk and add into pot. Bring to boil. Turn off heat.
  3. Rinse chendol until water is no longer green. Drain well. Place chendol and kidney beans into small moulds.
  4. Scoop agar agar mixture into moulds and leave to set in fridge.
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