Wednesday, December 23, 2009

Cranberry Chiffon

Merry Christmas To All!!!

  • 200gm fresh cranberries
  • 200ml water
  • 100gm sugar
  • 4 eggs, separate
  • 2 tbsp oil
  • 90gm self-raising flour
  • 50gm sugar
  • 1/4 tsp cream of tartar
  1. Place cranberries, water and 100gm sugar in a pot and bring to boil. Lower heat and simmer for 10mins till berries are soften. Remove from heat and cool complete. Reserve 200ml for the cake batter and puree the rest for coating.
  2. Whisk egg yolks, oil and 200ml cranberry sauce till combine. Sift in flour and mix evenly.
  3. With a electric whisk, beat egg whites and cream of tartar on medium speed till foamy. Add sugar gradually till stiff peak formed.
  4. Fold in 1/3 egg white foam into egg batter and mix evenly. Pour the batter over the balance egg whites and fold evenly till combined.
  5. Pour into ungreased chiffon pan and bake in preheated oven at 180 deg cel for 35mins. Remove from oven and invert pan and cool completely. Unmould and spread pureed cranberries sauce over the cake.

Wednesday, December 16, 2009

Double Chocolate Chip Cookie

Finally got time to bake some chocolate chips to satisfy my cravings :) is so addicting! crispy crust and slightly moist inside.

Ingredient (makes 40)
  • 125gm butter, softened
  • 250gm sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 125gm plain flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cups chocolate chips
  1. Beat butter and sugar in large bowl until creamy.
  2. Add egg and vanilla and beat well.
  3. Sift in flour, cocoa powder, baking soda and salt and fold into butter mixture. Stir in chocolate chips.
  4. Drop by rounded teaspoons onto ungreased cookie sheet.
  5. Bake in preheated oven at 180 deg cel for 12-15 mins.
  6. Cool slightly on cookie sheet follow then cool completely on wire rack.

Monday, December 14, 2009

Braised Chicken Wings

Sometimes really got no idea what to cook everyday! Today prepare this simple and fast dish for tonight's dinner and serve with balanced yam rice I've cooked yesterday. As for my son I prepared some sweet potato millet porridge and remove the skin of the wings and tear out the meat for him....what's cooking tomorrow? headache again!!!....
  • 24 chicken mid wings
  • 2 cups water
  • 6 tbsp dark soy sauce
  • 2 tbsp chinese dark vinegar
  • 2 tbsp oyster sauce
  • 4 tbsp sugar
  • 1 cinnamon stick
  • 2 star anise
  • 1 pip garlic
  1. Place water and all seasonings in a pot and bring to boil for 5 mins.
  2. Add in wings and simmer on low heat for 20mins until soft.

Strawberry Cheesecake

A light & delicious non-baked cheesecake, and is so simple to whip up this cake also!

  • 100g digestive biscuit crumbs
  • 50g melted butter


  • 250g Philadelphia Cream Cheese, softened
  • 100gm cup sugar
  • 2 tbsp lemon juice
  • 1 tbsp gelatine
  • 200gm strawberry, puree
  • 200gm non-dairy cream, lightly whipped


  1. Combine biscuits crumbs with butter and press into the base of a 8" loose based cake pan. Chill for 30mins.
  2. Dissolve gelatine in lemon juice over hot water bath.
  3. Beat cream cheese and sugar until smooth. Add gelatine mixture, beat until well combined. Beat in strawberry puree.
  4. Fold in whipped cream and pour over prepared based. Chill till set.

Thursday, December 10, 2009

Bubur Cha Cha

  • 300gm yam, diced
  • 150gm orange color sweet potato, diced
  • 150gm purple/yellow color sweet potato, diced
  • 100gm sago pearls
  • 80gm crystal cubes (optional)
  • 500ml water
  • 500ml coconut milk
  • 1/4 tsp salt
  • 100gm sugar
  • 3 pandan leaves, knotted
  1. Steam diced taro and diced colored sweet potato separately until soft (about 15-20 minutes) .
  2. Cook sago pearls in boiling water until they become translucent. Rinse with cold water.
  3. Cook crystal cubes in boiling water according to package. Rinse with cold water.
  4. Put coconut milk, water, sugar, salt and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.
  5. Add taro, sweet potato, , crystal cubes, sago pearls and mix well. Serve hot or cold.

Wednesday, December 9, 2009

Tomato Omelette

My boy loves omelette, either 'kosong' or with filling :) Do not use too ripen tomatoes or the dish will be too mushy. It cannot leave to stand in room temperature for too long as the 'liquid' will start to emerge. So it is best to serve immediately after cooking!

  • 3 medium tomatoes
  • 3 eggs
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • dash of pepper
  1. Cross-cut bottom of tomato, bring a pot of water to boil. Submerge tomatoes for 1 min. Peel tomatoes and roughly chop. Drain away excess liquid.
  2. Beat eggs and mix in seasoning. Heat 1 tbsp oil in pan, add tomatoes and stir briefly. Add egg mixture and fry on high heat. Serve immediately.

Braised Honey Pork Ribs

  • 500gm pork ribs
  • 1 tbsp wine
  • 2 tbsp sugar
  • 3 tbsp rice vinegar
  • 4 tbsp light soya sauce
  • 5 tbsp water
  1. Wash pork ribs thoroughly. Place all ingredient in a pot and bring to boil.
  2. Lower heat and simmer for 45mins till sauce thickens.

Passionfruit Juice

Still have couple of passionfruit left after baking the passionfruit butter cake. Research on website and found this recipe :) Natural juice are simply great!

  • 200ml passionfruit pulp
  • 600ml hot water
  • 200ml cold water
  • 3-4 tbsp sugar
  1. Place passionfruit pulp & 300ml hot water into a blender and blend for 30 secs. Do not overblend. Sieve away seeds.
  2. Dissolve sugar in 300ml hot water. Stir into sieved juice.
  3. Top up another 200ml cold water. Chill and serve.

Friday, December 4, 2009

Passionfruit Butter Cake

Nice tropical fragrance loaf! if you like passionfruit you will love this loaf cake ^-^...

  • 100gm unsalted butter
  • 80gm castor sugar
  • 1/4 tsp salt
  • 3 eggs
  • 100ml warm milk
  • 100gm passion fruit pulp
  • 200gm cake flour
  • 9gm baking powder

45g butter, cut in small cube n chill
45g sugar
60g cake flour

  1. With an electric mixer, whisk butter with sugar and salt till creamy and smooth.
  2. Add in one egg and 1/3 of the milk, beat till well mixed. Repeat till all eggs and milk are used up.
  3. Add in the passion fruit filling and whisked till well mixed.
  4. Fold in sieved flour and baking powder. Pour batter into a lined baking loaf pan.
  5. To prepare topping, seive flour into a mixing bowl, stir in the sugar and rub in the cold cubed butter till bread crumb state. Sprinkle topping evenly over the surface of batter.
  6. Bake at 200C for 30 -35 minutes or till cooked and golden brown.
Recipe adapted from Florence's blog

Thursday, December 3, 2009

Mocha Cupcakes

Long time did not use picasa editing program, so takes quite some time to come out with this collage...finally is done but my back aching again!

Wanting to bake some chocolate chips cookies but realise butter not enough! So have to search for a butter free & chocolaty recipe to satisfy my cravings heeee. Unlike the previous cupcakes I've done, this texture is slightly 'chewy' and soft, though not hard as rock, is still springy to touch. Taste like steam kueh to me :P maybe because of the yoghurt added??

  • 2 eggs
  • 3/4 cup brown sugar
  • 1 tbsp coffee granules (mix with 2 tsp hot water)
  • 1 tsp vanilla essence
  • 1 1/4 cup self-raising flour
  • 1/4 cup cocoa powder
  • 1 cup plain yoghurt
  1. Sift flour & cocoa powder together.
  2. Beat eggs & sugar for 5 mins till thick & creamy. Add in coffee paste & vanilla essence and beat till combined.
  3. Fold in flour mixture alternate with yoghurt. Do not overmix.
  4. Spoon mixture into cup cases and bake in preheated oven at 180 deg cel for 15mins or until a skewer inserted into the centre comes out clean.
  5. Cool completely and dust with extra cocoa powder.

Wednesday, December 2, 2009

Spicy Roast Chicken

This roast chicken is not as spicy as it thought to be :) Finger licking good!

  • 1 small chicken
  • 3 tbsp Tom Yam Paste
  • 4 tbsp olive oil
  • 4 kaffir lime leaves, finely shred
  1. Spread tom yam paste, olive oil & kaffir lime leaves over the chicken, including the cavity.
  2. Cover and marinate overnight. Bake in preheated oven at 200 deg cel for 50mins till cook.

Sunday, November 29, 2009

Cranberry Sugee Cake

Instead of baking the cake in a large round cake pan, I divided the batter into 2 portions using a small bundt pan and a 6in round cake pan. I grease the bundt pan generously and coat with some ground almond as I afraid that I may have difficulty in unmoulding the cake.

Great tasty moist cake with buttery taste & grainy texture! I like the sweetness & sourness of the cranberries embedded inside the cake.

  • 100gm dried cranberries
  • 100ml hot water
  • 140gm cake flour
  • 1/2 tsp baking powder
  • 100gm semolina
  • 1/4 tsp salt
  • 4 eggs
  • 100ml milk
  • 2 tsp vanilla extract
  • 200gm unsalted butter
  • 130gm sugar
  • 2 tbsp honey
  1. Generously grease a 8" cake pan and line base.
  2. Soak cranberries in hot water for 15 mins. Drain away liquid. Sift cake flour & baking powder. Stir in semolina & salt.
  3. Whisk eggs and stir in milk & vanilla extract.
  4. Cream butter, sugar & honey on medium speed until pale & fluffy for 2-3mins. Whisk in eggs mixture gradually.
  5. Beat in flour mixture on low speed until fully incorporated. Fold in cranberries.
  6. Spoon batter into cake pan and tap pan on hard surface to burst any air bubbles. Bake in preheated oven for 35-45 mins, or until an inserted toothpick emerges moist but clean. Cool cake in pan for 10mins before unmould and cool completely on rack.

Sweet Corn Fritters

Healthy fritters which can be served as a main meal or as a snack.

  • 500gm potatoes, peeled
  • 1 egg, lightly beaten
  • 60ml milk
  • 45gm plain flour
  • 380gm sweet corn kernels
  • 1 tsp dried mixed herbs
  • 1 egg white
  • salt & pepper to taste
  1. Boil potatoes and cook for 6 mins till soft. Drain well, mash and cool slightly. Add egg & milk and mix well. Fold in plain flour & mixed herbs.
  2. Whisk egg white until soft peaks forms. Fold into corn mixture. Season with salt & pepper.
  3. Heat oil in frying pan, spoon 2 tbsp corn mixture and cook for 2-3 mins per side. Serve warm.

Wednesday, November 25, 2009

is it a cake or cookie??

Another simple recipe to share! No involving of a mixer and beating procedure :) The recipe book actually named it as shortbread cakes but it does not have any cake texture at all. Instead it is crumbly and melts in the mouth, taste more like a cookie to me. Think I will catergorise this recipe under my cookie section :)

Blueberry Shortbread Cookie
Ingredient (8 cookies)

  • 150gm unsalted butter, melted
  • 1 tsp vanilla essence
  • 1/2 cup icing sugar
  • 1/2 cup corn flour
  • 3/4 cup plain flour
  • 8 tsp blueberry jam (or any prefered jam)
  1. Stir vanilla essence into melted butter.
  2. Sift icing sugar, corn flour & plain flour and stir to mix. Using a wooden spoon, stir in melted butter into flour mixture to form a soft dough.
  3. Fill 8 greased muffin cups with dough mixture, abt 43gm each. Make a dent in the middle and place 1 tsp jam in each dent.
  4. Bake in preheated oven at 160 deg cel for 35-40mins. Cool completely before unmoulding.

Saturday, November 21, 2009

Berries Yoghurt Pancakes

No sugar or butter is added as the yoghurt gives the sweetness and moisture to the pancakes. Moist and fluffy texture yum yum....

  • 1 cup self-raising flour
  • 1/4 tsp baking powder
  • 1/2 tsp mixed spice
  • 1 cup berry yoghurt (others flavour will also do)
  • 1 egg
  1. Sift flour, baking powder & mixed spice into a mixing bowl. Make a well in the centre.
  2. Whisk egg into yoghurt. Pour into flour mixture and mix well. The batter will be slightly lumpy.
  3. Heat up a lightlygreased non-stick pan, Scoop 2 tbsps of batter into pan and spread into round shapes and cook for 1 - 2 mins. Turn over and cook the other side. Repeat with remaining batter.

Wednesday, November 18, 2009

Cheese & Ham Puffs

Prepared this simple finger food for my son's school year party. The puffs taste so awfully great that I could not stop popping them into my mouth!

Ingredient (makes approx 50 small puffs)
  • 125ml milk
  • 1 egg, lightly beaten
  • 250gm cheddar cheese, coarsely grated
  • 4 slices ham, finely diced
  • 300gm onion, finely chopped
  • 150gm self-raising flour
  1. Combine milk & egg in a mixing bowl. Add remaining ingredients and mix well with a wooden spoon.
  2. Drop rounded teaspoon of mixture onto lined baking sheet. Baked in preheated oven at 200 deg cel for 20mins or until golden brown.

Friday, November 6, 2009

Happy 3rd Birthday!

hmmm...the base looks fine right? actually certain parts of the mousse leak out from the finger biscuits!! hehehe...lucky manage to get a 'nice looking' shot.

My son is more interested with the candies on the cake rather than the cake itself!!

Soft & moist chiffon cake, match well with the strawberry & chocolate mousse!

Vanilla Chiffon Cake
  • 4 egg yolks, lightly beaten
  • 60gm milk
  • 60gm corn oil
  • 50gm sugar
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • 120gm cake flour
  • 1 tsp baking powder
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 50gm sugar
  1. Sift flour and baking powder. With a hand whisk, beat egg yolks, milk, oil, vanilla essence, sugar & salt till sugar is well dissolved. Flour in flour and mix till mixture is lump free.
  2. In a separate clean bowl, whisk egg whites & cream of tartar till frothy. Add in sugar gradually and beat on high speed till stiff peak formed.
  3. Fold in 1/3 egg whites foams into egg batter and mix evenly. Pour batter into balance egg whites foam and mix till combined.
  4. Pour into a ungreased 7" loose based cake pan till 70% full, tap cake pan on hard surface to release trapped air bubbles. Bake in preheated oven at 180 deg cel for 35mins. Invert cake pan immediately onto cooling rack to cool completely before unmoulding.
Chocolate mousse
  • 2 egg yolks
  • 65gm sugar
  • 100gm milk
  • 20gm cocoa powder
  • 50gm water
  • 100ml whipping cream
  • 1ogm gelatine powder (dissolve in 50gm water)
Method: Boil milk, sugar, water and cocoa powder together. Add in egg yolks and stir vigorously till well mixed. Add in gelatine mixture and mix till well combined. Fold in whipped cream.

Strawberry Mousse
  • 200ml whipping cream
  • 250gm strawberry puree
  • 50gm sugar
  • 10gm gelatine powder (dissolved in 50gm water)
Method: Mix strawberry puree and sugar into a saucepan and warm it over a stove to melt the sugar. Then add in gelatine mixture. Leave to cool. Fold in whipped cream.

  1. Prepare a 8" loose based cake pan, arrange 24 ladyfingers biscuit along the sides of the cake pan.
  2. Place a slice of vanilla chiffon cake over the base of the cake pan. Spread chocolate mousse over. Chill in fridge for a while to set slightly.
  3. Place another slice of chiffion cake over the chocolate mousse. Pour strawberry mousse over. Chill in fridge to set. Decorate surface as desired.

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.
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