Thursday, May 26, 2011

Simple Mango Pudding

Looking at this fresh mango pudding done by Food-4-Tots is so tempting! But lazy me just use an instant mango jelly powder and fresh mango cubes for a fast & simple mango pudding ^-*

Recipe adapted from HHB

  • 1 pkt 120gm mango jelly powder
  • 300ml water
  • 1 can low fat evaporated milk
  • 1 mango, cut into small cubes
  1. Bring 300ml water to boil. Add jelly powder. Stir till mixture dissolves. Turn off heat.
  2. Stir in evaporated milk. Stir in mango cubes.
  3. Spoon into cups and chill till set.

Tuesday, May 24, 2011

Baked Seabass & Salsa

Doesn't it look wonderful!! :D

Baked Sea Bass with Parsley & Lemon, Avocado & Mango Salsa, Buttered Garlic Fried Rice

Avocado & Mango Salsa
  • 1 mango - peeled, seeded and diced
  • 1 avocado - peeled, pitted, and diced
  • 3 small baby cucumber, cubed
  • 2 large tomatoes, diced
  • 3 bunch chopped fresh parsley, leaves only (reserved stalk for baked fish*)
  • 3 cloves garlic, minced
  • 1 small red onion, chopped
  • 1 tsp salt
  • 3 tbsp fresh lemon juice
  • 3 tbsp olive oil
  1. Mix salt, lemon juice & olive oil together.
  2. In a medium bowl, combine the mango, avocado, tomatoes, cucumber, parsley, garlic, red onions. Pour in olive oil mixture. Mix evenly with clean hands (I prefer this as it will not break up the delicate mangoes & avocadoes!). Cover and chill in fridge for about 30 minutes before serving.
Baked Seabass with Parsley & Lemon
  • 1 whole Seabass, approx. 700gm
  • 1 lemon, sliced
  • 3 bunch parsley, stalk only
  • 1/2 tsp salt
  • 1 tsp fresh black pepper
  • 2 tbsp olive oil
  1. Drizzle 1 tbsp oil over a baking pan. Place 1/2 of the lemon slices on the pan. Place fish over the lemon slices.
  2. Stuff the remaining lemon slices & parsley stalk into the fish cavity.
  3. Sprinkle evenly salt & black pepper and olive oil over the fish.
  4. Bake in preheated oven at 200 deg cel for 25mins.

Monday, May 23, 2011

Chocolate Mud Cake

I've made a couple of mistakes baking this cake! As I only want a small cake, so I 1/2 the original recipe. But I've jotted down wrongly on the amount of oil & baking powder >.<". In the end the cake is not as fudgy as it should be but the rich chocolaty taste is still wonderful and very moist!

Happy 37th Birthday To Me!! Counting down to the big 40s!! >.<"

  • 1/2 tbsp fresh lemon juice
  • 125ml milk
  • 60ml corn oil
  • 125gm dark chocolate, roughly chopped
  • 125ml hot strong coffee
  • 125gm plain flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 120gm sugar (I used 30gm substitute sugar, Splenda)
  • 65gm cocoa powder
  • 1 egg
  • 1/2 tsp vanilla essence
Chocolate Glaze : 60gm dark chocolate, 25gm unsalted butter & 1 tbsp milk

  1. Mix the lemon juice with the milk and set aside for it to sour the milk.
  2. Place oil, chocolate and hot coffee in a small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.
  3. In a large bowl, mix the flour, baking soda, baking powder, sugar and cocoa powder.
  4. Mix the vanilla essence, egg and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.
  5. Pour batter into fully lined 6" cake pan and bake in preheated oven at 160 deg cel for 40mins . Cool for 15 minutes in the tin, then turn out and cool further on a wire rack.
  6. Glazing : Melt 60gm dark chocolate with 25gm butter, stir in 1 tbsp milk. Cool and pour over cake.
Submitting this recipe to Aspiring Baker #7 : Chocolate Delight (May 2011) hosted by DG of Tested & Tasted

Friday, May 20, 2011


My boy ate 2 servings 'cos of the chinese sausage! :D

Main ingredients : chinese sausages, dried shitake mushroom, egg, french beans, red onions & garlic.

Monday, May 16, 2011

一鸡两吃 :)

This is the 2nd time I tried this steamed chicken with garlic & pandan leaves :D Today I shredded the cooked meat instead and make into a chilled salad and uses the bones to cook a soup :D

Steamed Chicken with Garlic & Pandan Leaves

Recipe Source : Cuisine Paradise

  • 1 Kampong Chicken
  • 6 slices of ginger
  • 4 small garlic bulbs, lightly pound
  • 1 stalk of spring Onion, cut into half
  • 2 bundles of pandan leaves
  • 1/2 tsp salt
  1. Clean, trim and rinse the chicken thoroughly, pat dry with kitchen paper towels.
  2. Place chicken(breast side facing up) on deep steaming plate and rub ½ teaspoon of salt all over the chicken.
  3. Stuff cavity with garlic bulbs, 3-4 ginger slices, 1 bundle of pandan leaves and half portion of spring onion and scatter the rest of the ingredients on the sides and bottom of the chicken..
  4. Steam in a covered pot/wok over medium high heat for 10 minutes, flip the chicken over on another side and continue to steam for another 15 – 20 minutes.
  5. To test if the chicken is cooked, insert a chopstick into the thigh area if the liquid run out clear, it is cooked.
  6. Remove the chicken from pot to another plate, quickly rub 1 teaspoon of sesame oil all over it and let it rest for 5 – 10 minutes before cutting the chicken into bite size pieces and serve. OR
Chilled Cucumber & Chicken Salad
  1. Shred out the chicken meat, reserve the bones*.
  2. Coarsely grated 2 japanese cucumber. Squeeze out excess liquid as much as possible.
  3. Combine the grated cucumber & shredded chicken meat with 1 tsp light soya sauce & 1 tsp sesame oil. Mix evenly.
  4. Cling wrap and chill in fridge.

Tomato & Corn Chicken Soup
  • Chicken Bones*
  • 5 large tomatoes, quatered
  • 2 corn cobs, sliced
  • 1 large carrot, sliced
  • Chicken Broth*
  1. Place chicken bones, tomatoes, corn cobs & carrot in a stock pot. Add 2200ml water. Bring to boil. Lower heat and cook for 2 hours. Add reserved chicken broth. Serve

Saturday, May 14, 2011

Berries Sorbet

Which is more appealing to you? Sweet pink looking sorbet or the rich burgundy one? :D Original recipes suggested 1 cup water to 1 cup sugar, after reducing to almost 1/2 cup still find it too sweet >.< but it still taste very refreshing :D

Recipe Source : Ice-Cream & Desserts from Periplus Book
Strawberry Sorbet

  • 250ml water
  • 150gm sugar
  • 1 cup fresh strawberry puree
  1. Bring water to boil. Add sugar and stir till dissolves. Cool sugar syrup completely.
  2. Stir in strawberry puree and mix evenly. Transfer mixture into a 9" stainless steel tray and freeeze for 2 hours till the sorbet is partially set.
  3. Transfer sorbet to a food processor and blend thoroughly. Return to freeze again for another 1-1 1/2 hours. Repeat process for 2 more times at 1 hour interval to achieve a fluffy texture sorbet. Store in freezer proof container and freeze till firm enough to serve.

Not enough blackberries on hand, therefore top up the balance with some blueberries! Amazing hur, the cute little black fruits actually give such intense rich burgundy hue :D

Recipe modified from Joy of Baking

Blackberries & Blueberries Sorbet


  • 200ml water
  • 130gm sugar
  • 170gm frozen blackberries
  • 130gm frozen blueberries
  • 1 tbsp lemon juice
  1. Bring the water to a boil in a small saucepan, remove from heat, and stir in the sugar until it is completely dissolved. Cool completely.
  2. Meanwhile, thaw the berries. When the berries are thawed, place in a blender and process until pureed. Add the berries puree to the cooled sugar syrup and then strain the mixture to remove the seeds. (press the pulp over the sieve thoroughly). Add the lemon juice.
  3. Pour the mixture into an 9" stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer for 2 hours. Transfer the sorbet to the food processor and process until the mixture is a uniform slush. This breaks up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan, into the freezer, and repeat the process at least two more times at intervals of 1 - 1 1/2 hours. After third processing, stored the sorbet in a freezer container and freeze till firm enough to serve.

Friday, May 6, 2011

Chocolate Banana Bread

Moist loaf bread and very simple to bake! just stir & mix and sent to oven, loaf is ready in an hours time! I've reduced the sugar in the original recipe and baked the loaf at 160 deg cel instead of 180 deg cel as I'm using a dark-coloured pan :D

Recipe source : Joy of Baking


  • 55gm toasted walnuts, coarsely chopped
  • 230gm plain flour
  • 30gm unsweetened cocoa powder
  • 150gm sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 85 gm dark chocolate chips
  • 2 large eggs, lightly beaten
  • 115gm unsalted butter, melted and cooled
  • 454gm ripe bananas, mashed well
  • 1 tsp vanilla extract
  • Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a mixing bowl.
  • In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips.
  • Spread batter into a lined 9" x 5" loaf pan and bake in preheated oven at 160 deg cel for 75mins or until bread has risen and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Submitting this recipe to Aspiring Bakers #7 – Chocolate Delight (May 2011) by DG from Tested & Tasted Blog

Monday, May 2, 2011

Passion Choco Cupcakes

Last month bought a another recipe book by Kevin Chai "Beautiful Cupcakes"! This is the 1st recipe I've tried from the book. I chosen a chocolate flavour as I intend to submit this recipe for the upcoming Aspiring Bakers #7 - May 2011 Chocolate Delight Theme! As at to-date I've already submitted a total of 11 entries including this :D Really appreciate Small Small Baker whom started this event. From this event I really get to know more others passionate bakers :D With plenty chocolate chips, cocoa powder & chocolate bars in my pantry, you would not be surprise I will be baking more chocolate stuffs this coming weeks :D

Recipe Source : Beautiful Cupcakes by Kevin Chai
(12 mini cupcakes)
  • 115gm unsalted butter
  • 90gm sugar
  • 2 eggs
  • 1/2 tsp vanilla essence
  • 115gm plain flour
  • 1/2 tsp baking powder
  • 2 tbsp cocoa powder
  • 2 passionfruit pulp, reserving 2 tbsp for icing
  • 100gm icing sugar
  1. Place butter, sugar, eggs & vanilla essence into a mixing bowl. Sift in flour, baking powder & cocoa powder. Beat on low speed to combine. Turn on high speed and beat for 3mins till light & fluffy.
  2. Stir in passionfruit pulp. Scoop batter into cupcases and bake in preheated oven at 180 deg cel for 15mins or until a skewer inserted comes out clean. Cool completely before icing.
  3. For icing, sift icing sugar into a bowl. Stir in passionfruit pulp gradually and mix till smooth. Drizzle over cupcakes.
Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted
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