Thursday, September 30, 2010

Steamed Matcha Cake

Recently got 3 packets of 1 kg Japanese Flour from a baking friend, so now I've plenty of flour for baking experiment. My first experiment is to adapt the Moist Chocolate Cake recipe by replacing the cocoa powder with green tea powder. Texture not as fluffy as the chocolate version, almost like eating a slice of SaraLee Pound Cake, melts in the mouth though.

Modified from Moist Chocolate Cake
  • 150g unsalted butter
  • 170g fine sugar
  • 200ml evaporated milk
  • 2 eggs, lightly beaten
  • 125g Japanese Flour
  • 30gm green tea powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla essence
  • red bean paste


  1. Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted. Remove from heat.
  2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
  3. Sift the flour, green tea powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny).
  4. Heat up the steamer. Lined and grease a 7" baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
  5. Steam over medium heat for 45 minutes. Check for doneness by inserting a skewer into the cake. If it comes out clean, it’s done. If not, steam for a further 5 minutes.
  6. Cool the cake in pan before turning out for frosting.

Wednesday, September 29, 2010

Simple Sushi

This is an outstanding post pending in my draft list :P My boy likes sushi specially the crab roll & omelette, so usually he will pick the topping to eat follow by the rice!

Sushi Rice
  • 2 cups calrose rice
  • 2 tbsp rice wine
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp of salt
  1. Cook rice, replacing 2 tbsp of the measured cooking water with the rice wine.
  2. Heat the ingredient for the sushi vinegar, stir well & cooled.
  3. Add the seasoning to the hot cooked rice and mix evenly with a spatula. Cover with damp cloth and leave to cool before using to make shaped/rolled sushi.

Rolled Omelette

  • 4 eggs
  • 1 1/2 tbsp sugar
  • 2 tsp light soya sauce
  • 3 tbsp rice wine
  1. Using a chopstick, stir the egg to combine. Do not beat vigorously. Stir in the seasoning.
  2. Lightly grease a rectangular non-stick pan. Pour some egg mixture into the pan. Tilt the pan to coat evenly. When the egg is almost set, roll up the egg towards you.
  3. Grease the empty side of the pan if necessary. Pour in some egg mixture over the pan. Using a chopstick, lift the rolled egg up and let the raw egg run underneath.
  4. When the edge has set, roll up the omelette in the opposite direction, tilting the pan away from you so that the egg rolls easily.
  5. Slide the rolled egg towards you again. Repeat the steps with the remaining egg mixture.
  6. Leave the rolled omelette to cool before cutting in pieces.

  • 10 large prawns
  • 2 tbsp rice wine
  • 2 tsp sugar
  • pinch of salt
  1. Thread the prawns onto bamboo skewers from tail to head to make sure they are strengthen when cooked. Cook in boiling water for 1 min.
  2. Remove skewers and shells leaving the tail intact. Slit each prawn along the belly to spread it open.
  3. Combine rice wine, sugar & salt. Place the cooked prawns in the marinate for 10mins.

Tuesday, September 28, 2010

Orange Agar Agar

Slices of orange in disguise! hahaha....

  • 12gm agar agar powder
  • 2 cups water
  • 115gm sugar
  • 3 cups fresh orange juice (abt 6 large oranges)
  1. Bring water to boil. Add agar agar powder & sugar. Stir till sugar dissolves. Turn off heat.
  2. Stir in fresh orange juice. Spoon mixture into jelly mould.
To make orange mould : Slice off small portion from top of orange. Use a metal spoon, scoop out the flesh, retaining the juice. To prevent topple, place the orange mould in a small bowl, fill in with agar agar mixture. Chill till set before cutting into slices.

Monday, September 27, 2010

Citrus Cut-Out Cookies

Twinkle Twinkle Little Star
How I wonder what you are
Up above the World So High
Like a Diamond In the Sky....

Citrus Flavoured Cookies on stick for Children's Day!! As the school will be closed on 30th Sept & 1st of Oct, therefore I've to prepared in advance so many days.

This is a recipe modified from the Wholemeal Cut-out Cookies I've done previously :) I've used a block of 250gm butter to make 45 cookies, amount just nice for the numbers of children. But who knows I've break a couple of the stars and in the end have to make another small batch to make up the numbers...clumsy hands :P

  • 250gm unsalted butter
  • 150gm sugar
  • 30gm egg yolk
  • 450gm plain flour
  • 3 orange zests
  • 6 tsp lemon juice
  1. Using a electric whisk, cream butter & sugar until creamy. Beat in zests & lemon juice.
  2. Beat in egg yolk till blended.
  3. Sift in flour and stir till combined. Lightly knead by hand form a ball of dough.
  4. Place dough on a sheet of baking parchment. Position 2 chopsticks on either side of the dough & roll out the dough using the thickness of the chopsticks as a guide. ( I omit this step, I just take some dough and use a rolling pin to roll out) Cut out shapes using cookie cutters. Place a ice-cream stick over the cookies and press down lightly. Pinch some cookie dough and press over to cover the stick. (see pic below). Turn over and sprinkle some sprinkles sugar over cookies as decoration.
  5. Baked in preheated oven at 180 deg cel for 12-15 min (depending on size of cookies) until golden brown.
  6. Remove tray from oven & allow to cool completely. The cookies will harden as they cool.

Chicken & Potatoe Patties

Our brunch over the weekend :) fast, simple & nutritious...

  • 250gm minced chicken
  • 2 russet potato, cooked & mashed
  • 1 onion, finely chopped
  • 1 stalk spring onion, finely chopped
  • 1/2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp white pepper
  • 1 egg, beaten
  1. Mix all ingredients except egg, with clean hands, form mixture into patties.
  2. Coat patties with egg and pan fry on medium heat for 3 mins each on both sides until lightly brown.

Friday, September 24, 2010

Mango Sago Pomelo 杨枝甘露

Yummylicius mango pomelo dessert! Love the chewy sago & juicy & tangy pomelo pulp popping in the mouth.

Recipe Adapted from Zu's Kitchen & Noobcook
  • 600gm fresh mango cubes (plus extra for topping)
  • 400ml mango juice (Peel Fresh)
  • 150ml evaporated milk
  • 250ml water
  • 2 tbsp sugar
  • 1 tbsp cornflour
  • 1 tbsp water
  • 100gm sago
  • 300gm fresh pomelo pulp

  1. Boil a pot of water, add sago and boil for a short while till the sago is transparent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
  2. In a pot, dissolve sugar with 250ml water over low heat.  Mix cornflour with 1 tbsp water. Gradually add into sugar syrup and stir to thicken. Remove from fire. Cool down.
  3. In a blender, process the mango cubes and the evaporated milk for a short while till well mixed.
  4. In a mixing bowl, combine sugar syrup with blended mango, mango juice, sago & pomelo pulp. Chill in fridge.
  5. To serve, portion out to individual serving bowls and garnish with cubed mangoes.

Thursday, September 23, 2010

Sesame Meat Toast

Not sure what to have for tonight's dinner, so just prepare this simple toast and serve with salad!

  • 200gm minced pork
  • 1 onion, finely chopped
  • 1 stalk spring onion, chopped
  • 1/2 tbsp oyster sauce
  • 1/2 tsp light soya sauce
  • 1/2 tsp pepper
  • 1/2 tsp sesame oil
  • 1 tbsp white sesame seeds
  • 6 slices wholemeal bread
  1. Combine minced pork, onion, spring onion & seasonings together. Mix well.
  2. Trim away bread crusts, slice into half. Spread some meat mixture over the bread.
  3. Heat some oil in pan, place bread slices meat surface down and pan fry for 3 mins until golden brown. Turn over and pan fry for another 2mins. Serve with salad.

Cooling Brewed

Feeling heaty after consuming too much mooncakes?? Try this old-fashioned thirst quenching drink Sugar Cane + Water Chestnuts ;) Simply boil 300gm sugar cane, 12 waterchestnuts with 2 liter water for 1.5hrs, then add rock sugar to taste, best serve chilled!

Lemony Fish Pie

Prefer this than Shepherd's Pie as it is more light & refreshing cos of the lemon juice added ;)

  • 400gm mashed potatoes (mixed with 1 tbsp butter & 2 tbsp milk, season lightly with salt & pepper)
  • 1 onion, chopped
  • 1 1/2 cup mixed vegetables
  • 350gm cod fillet, cubed
  • 12 mussels, shelled & cooked
  • 1 cup fish stock (I used 1/2 cubed non MSG stock cube)
  • 2 tbsp flour
  • zest & juice of 1 lemon
  • 1 tsp dried dill
  • salt & pepper to taste
  1. Melt 2 tbsp butter in pan, add onion & fry till soften. Add mixed vegetables & cook for 1 min.
  2. Stir in 2 tbsp flour and add stock gradually. Stir till mixture thickens. Add salt & pepper to taste. Turn off heat.
  3. Stir in zest & lemon juice & fresh dill. Stir in cod fillet & mussels.
  4. Transfer mixture into a oven-proofed dish. Spread mashed potato over the surface evenly.
  5. Baked in preheated oven at 220 deg cel for 30-40mins until golden brown & sauce is bubbly.

Tuesday, September 21, 2010

Simple Soup

My son loves soup, so I often prepare this fuss free soupy dish for him. I just use a 1/2 cube of instant non MSG ikan bilis stock cube to make up a simple soup base. Follow then throw in 2 large tomatoes & pumpkin & simmer till the tomatoes is soft & mushy. With this sweet tasty soup base, I add other ingredients to make it a nutritious dish. Today I've added a block of silken tofu, fishball & some marinated fish fillet and season lightly with light soya sauce, pepper & sesame oil.

Monday, September 20, 2010

Sweet Corn Agar Agar Mooncake

  • 12gm agar agar powder
  • 1 tbsp instant jelly powder
  • 100gm sugar
  • 750ml water
  • 1 can cream of corn
  • 200ml thin coconut milk
  • yellow colouring

  1. Mix agar agar powder, jelly powder & sugar together.
  2. Bring water to boil. Stir in agar agar mixture. Bring to boil.
  3. Stir in cream of corn & coconut milk. Boil for 1 min. Stir in colouring. Remove from heat. Spoon filling into mould & chill till set.
  • 12gm agar agar powder
  • 100gm sugar
  • 900ml water
  • 250ml evaporated milk

  1. Bring water to boil. Stir in agar agar powder & sugar. Bring to boil.
  2. Stir in evaporated milk and boil for another minute. Remove from fire.

Assemble : Spoon some milk agar agar mixture in a mould, let it sit till half set, place a agar agar filling over, spoon more milk agar agar mixture to cover completely. Chill till set before unmoulding.

Sunday, September 19, 2010

Baileys Banana Loaf

A normal banana loaf, no traces of bailey tasted but is still a delicious loaf.

  • 120gm unsalted butter
  • 2 eggs
  • 100gm brown sugar
  • 250gm cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tbsp Bailey's Irish Cream
  • 5 tbsp oatmeal
  • 200gm mashed bananas
  • 60gm toasted walnuts, coarsely chopped
  1. Sift cake flour, baking powder & baking soda.
  2. Using a electric whisk, cream butter with brown sugar till light and fluffy. Add in egg one at at time making sure it's well combined before the next addition.
  3. With a spatula fold in flour mixture alternate with baileys & bananas. Fold in oatmeal & walnuts.
  4. Spread batter into a lined loaf pan 9" x 5". Bake in preheated oven at 180 deg cel for about 45-50 mins. or until a skewer inserted in the middle comes out clean.

Saturday, September 18, 2010

Prata Sesame Chicken Roll

  • 5 onion flavoured prata
  • 5 slices chicken fillet
  • 3 slices cheddar cheese
  • 3 tbsp sesame paste
  • 3 tbsp water
  • 1/2 tbsp brown sugar
  • 1 egg yolk
  • sesame seeds
  1. Mix sesame paste, water & brown sugar evenly.
  2. Pan-fried prata lightly until lightly brown.
  3. Place a slice of chicken fillet over prata, spread some sesame paste mixture over chicken fillet. Top with 1/2 slice of cheese. Roll up tightly.
  4. Brush yolk over surface & sprinkle with sesame seeds.
  5. Bake in preheated oven at 180 deg cel for 25-30mins until golden brown.

Friday, September 17, 2010

Lychee Chicken Red Curry

Lychee with curry?? sounds wierd? but definitely does not taste wierd! never thought it will taste so well with the curry :) slightly sweet & spicy curry, just right for today's cooling weather!

  • 1/4 cup sambal chilli paste
  • 4 cloves garlic
  • 1 large onion
  • 3 kaffir lime leaves
  • 10 curry leaves
  • 1 stalk lemongrass, crushed
  • 3/4 cup meat curry powder (blend with 3 tbsp water)
  • 6 chicken leg, chopped
  • 250ml hot water
  • 1 canned lychees, drained away syrup
  • 2 tomatoes, quartered
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 100ml coconut cream
  1. In a food processor, blend chilli paste, onion & garlic until fine.
  2. Heat 2 tbsp oil in wok, stir-fry blended chilli paste, lime leave, curry leaves & lemongrass for 5 mins until fragrant.
  3. Add curry powder and stir to mix well for 5mins.
  4. Add chicken and cook for 5 mins before adding in hot water. Bring to boil and lower heat & simmer for 30mins, stirring frequently to prevent scorching underneath.
  5. Add lychee, tomatoes, salt, sugar & coconut cream. Simmer for another 5mins. Remove from fire.

Thursday, September 16, 2010

Steamed Sea Bass with Tom Yam Paste

Left with only a couple spoonful of tom yam paste, as not enough to make a pot of spicy tom yam soup, therefore use up the balance paste to make this steam fish. Shiok! realise long time did not whip up anything spicy in the kitchen! I miss that!

  • 1 sea bass
  • 2 tbsp tom yam paste
  • 2 tbsp lemon juice
  • 3 kaffir lime leaves, finely chopped
  1. Bring a steamer to boil. Mix tom yam paste, lemon juice & lime leaves evenly.
  2. Spread mixture over fish & cavity.
  3. Steamed over high heat for 6-8mins depends on size of fish. Serve hot.

Wednesday, September 15, 2010

Experimenting Bakes....

Making use of the sesame paste I've made few days back to create this nutty flavour muffins. The sesame taste is very subtle though I've added 2 tbsp of sesame paste into the recipe. Maybe should increase the paste amount?? Overall the muffin is light & fluffy with crunch of walnut pieces in every bite :)

Ingredient (5 muffins)
  • 60gm unsalted butter, melted
  • 80gm sugar
  • 1 egg
  • 125ml milk
  • 1/2 tsp vanilla essence
  • 2 tbsp sesame paste
  • 120gm self-raising flour, sifted
  • 30gm walnut, toasted & chopped
  • some sesame seeds
  1. Combine melted butter, sugar, egg, milk, vanilla essence & sesame paste. Mix well.
  2. Fold in flour into wet ingredient until just combined. Do not overmix. Stir in chopped walnuts.
  3. Spoon batter into individual muffin cases. Sprinkle some sesame seeds over the surface. Bake in preheated oven at 180 deg cel for 25mins or until golden brown.

Saturday, September 11, 2010

Princess Food Diary 2

2 days ago started to introduce cooked porridge for my 33 weeks old girl. I've started by cooking some sweet corn and freezed into individual portion of 400ml each till use. On the day itself I just bring out a tub and throw into a pot and cook with the rice. To speed up the process of cooking, I even soaked the brown rice over the night and then grind it before cooking.

But who knows... when the mixture starts to boil, I've to stand in front of the stove and constantly stir it to prevent it from sticking to the pot! Now I know why my girl rejected the 1st porridge I've given her >< too grainy and not smooth enough as I did not cook the porridge long enough!! So when the 2nd time I cooked the porridge, I falls back to my usual method of cooking baby porridge, that is cooked the rice till soft and then blend till smooth! Moreover I do not need to stand in front of the stove to monitor the cooking process and is faster too :)

As commercial cereal is sweeter, she needs some more time to acquire the new taste of porridge which is more bland. Though slow in feeding porridge but still manage to complete the 1/2 cup serving :)

I guess every mother has her own way of cooking baby porridge, some first time mum even clueless on how to prepare it! I will share my way of preparing it, since 3 yrs I've not done this so hahaha... hope my steps does not sound daunting to you :)

White Rice + Sweet Corn Stock + Ikan Bilis Powder + Wild Yam + Pumpkin

Makes 2 servings (depending on individual baby's appetite)
  • 400ml water/stock
  • 2 heaps spoonful of washed white rice (preferably soaked before 1 day)
  • 1 heap tsp ikan bilis powder
  • 3 cubes wild yam puree
  • 1 cube pumpkin puree
  1. Bring water to boil. Add in rice & ikan bilis powder.
  2. Cook on medium low heat, stirring occasionally till porridge is soft. (takes about 15 mins)
  3. Stir in puree till evenly mix. At this step you can add in some more hot water/stock if you find the porridge is too thick. Remove from fire.
  4. Cool down slightly. Place porridge into a cleaned food processor. Blend till fine.
  5. Return mixture and bring to simmer for 1 min stirring constantly. Transfer porridge into a thermal food jar.
  6. When near feeding time, take out a serving and cool down slightly before feeding. Discard any balanced after feeding.

Friday, September 10, 2010

Honeydew Curry Chicken

Honeydew with curry?! sounds a wierd combination heee...but trust me is really taste good, I've try cooking this dish several times already :)

  • 4 whole chicken leg chopped
  • 300gm honeydew, cubed
  • 1 medium carrot, cubed
  • 5 cloves garlic, minced
  • 2 stalk spring onion, chopped
  • 1 tbsp curry powder
  • 1 tsp salt
  • 2 tsp light soya sauce
  • 1 tsp sesame oil
  • 2 tsp sugar
  • 1/2 cup water
  1. Marinate chicken with 1/2 tbsp curry powder, salt & sesame oil for 30mins.
  2. Heat 3 tbsp oil in wok. Add balance curry powder & garlic, fry till fragrant.
  3. Add chicken & carrot, stir fry for 3mins. Add soya sauce, sugar & water. Bring to boil. Cover & stew over medium heat for 15 mins.
  4. Remove cover, add honeydew & spring onion. Cook till liquid reduce. Add in 1/2 tbsp cornstarch water. Mix well. Remove from fire. Serve.

Wednesday, September 8, 2010

Homemade Tahini (Sesame Paste)

Wholesome nutty flavour, taste as good as peanut butter! Can be used as spreading on toast, salad dressing, dipping sauce or toss in noodle, anything you can think of ! :)

  • 250gm white sesame seeds
  • 5 tbsp olive oil

  1. In a clean & dry frying pan, pan-fry sesame seeds on low heat till golden brown. Stirring constantly to prevent over burning.
  2. Cool down. Place toasted sesame seeds and salt in a food processor. Blend till fine. Add in olive oil gradually to form a smooth paste. Store in a clean container and keep chill.

Fruity Chicken Drumstick

Ingredient (makes 4 drumstick)
  • 250gm minced chicken
  • 50gm rolled oats, (finely grinded)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, lightly beaten
  • 1/2 green apple, sliced
  • 1 banana, sliced
  • 4 ice-cream stick
  1. Combine minced chicken with 25gm rolled oats, 1/2 beaten egg, salt & pepper. Mix well. Divide into 4 portions.
  2. Sandwich a slice of banana between 2 slices of apple. Wrap 1 portion of minced chicken around the fruits. Insert a icecream stick beneath.
  3. Brush the drumstick with balanced beaten egg and coat with balanced rolled oats.
  4. Place drumsticks on a baking sheet. Bake in preheated oven at 160 deg cel for 30mins until cooked through.

Tuesday, September 7, 2010

Mushroom Noodles

Light & healthy stir-fry noodles without adding any meat :)

  • 250gm mixed fresh mushrooms, sliced
  • 1 large onion, sliced
  • 5 slices ginger
  • 200gm xiao bai cai
  • 200gm dried egg noodles, cooked according to package
  • 4 tbsp Vegetarian Oyster Sauce
  • 1 tbsp sesame oil
  • 250ml water
  • 1/2 tsp black pepper
  1. Heat some oil in wok. Add ginger & stir fry till fragrant. Add onions and stir-fry for 2 mins till soften.
  2. Add mushroom and stir to mix evenly.
  3. Add oyster sauce, sesame oil, water & black pepper. Mix well before adding in xiao bai cai. When xiao bai cai is almost cook, toss in egg noodles and mix well. Serve.

Wholemeal Cut-Out Cookies

Thanks to Anna Chan of Sugar-Inc-Cake for allowing me to post her recipe over here ! :) I've made some modifications to her recipe by including some wholemeal flour and reducing the sugar slightly. I loved this recipe because it does not required to chill the dough as normal cut-out cookies dough!! The dough is very easy to handle and not sticky to the hands so I let my boy joined me in cutting out the cookies and he had great time messing up the dough heee....and as usual waited eagerly in front of the oven for the cookies to be ready!

First time try 'sticking' the cookies on an ice-cream stick (bought at Daiso) After cutting out the shapes, I pressed lightly the shaped unbaked cookies over the ice-cream stick & it managed to 'stick' on it after baking. But next round when baking this, I will stick some more dough to cover the stick to make it more firm.

Happily savouring a stick of cookie :) crunchy & great texture cookies 'cos of the wholemeal flour added!

  • 80gm unsalted butter
  • 50gm sugar
  • 10gm egg yolk
  • 100gm plain flour
  • 40gm wholemeal flour
  1. Using a electric whisk, cream butter & sugar until creamy.
  2. Beat in egg yolk till blended.
  3. Sift in flour and stir till combined. Lightly knead by hand form a ball of dough. (see pic above)
  4. Place dough on a sheet of baking parchment. Position 2 chopsticks on either side of the dough & roll out the dough using the thickness of the chopsticks as a guide. ( I omit this step, I just take some dough and use a rolling pin to roll out) Cut out shapes using cookie cutters. Gather the scraps and roll out again.
  5. Baked in preheated oven at 180 deg cel for 12-15 min (depending on size of cookies) until golden brown.
  6. Remove tray from oven & allow to cool completely. The cookies will harden as they cool.
Other Variations : Citrus Flavoured

Sunday, September 5, 2010

Simple Lunch

My favourite fuss free meal which I prepared quite often. Buy the Yong Tau Foo at wet market and then cook at home is much so much cheaper & healthier than having at food court. I used 1/2 piece of non MSG fish stock cube and boil a pot of instant soup to cook 20 pieces of Yong Tau Foo and 1 big bunch of red spinach. Meanwhile in a separate pot of boiling water, blanching the softened Mee Hoon. Less than 10mins a big bowl of piping hot Yong Tau Foo Mee Hoon, sprinkle with some pepper & sesame oil over, is ready to serve 3 hungry tummies :)

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