Monday, September 26, 2011


Lovely and tasty one pot rice which I like as it is fast & simple to serve :D I did not add too much seasoning to the rice as the chinese sausage is quite salty, so the taste is just nice after cooking :D

Savoury Steamed Chicken Rice

  • 3 boneless chicken thigh, cut into bite-size (approx 350g)
  • 2 cups rice
  • 2 cups chicken stock
  • 2 chinese sausages, sliced
  • 12 small dried shitake mushroom, softened
  • 1.5 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp pepper
  • 1/2 tbsp grated ginger
  • 1 tbsp cornflour
  • coriander leaves for garnish
  1. Marinate chicken meat with oyster sauce, dark soy sauce, sesame oil, pepper, ginger & cornflour for at least 30mins.
  2. Steam rice till 1/2 cooked. Combine marinated chicken with mushroom & chinese sausage. Spread evenly over rice and continue to steam for another 30mins till chicken is cooked through. Rest for a while.
  3. Remove cooked chicken mixture and set aside. Fluff up rice. Scoop rice into individual bowl and top with chicken topping and coriander leaves.

Easy Fruit Drizzle Cake

Recipe adapted from Aug 2011 Good Food
Ingredient (9" x 5" loaf)
  • 175gm butter, softened
  • 130gm sugar
  • 250gm self-raising flour
  • 2 large eggs
  • 2 tsp vanilla paste
  • 175gm nectarines*, wgt after stoned & diced
  • 80gm sugar
  • 1 tbsp lemon juce
  1. Fully lined the loaf pan with baking paper with ends over hanging the pan.
  2. Place butter, sugar, flour, eggs & vanilla paste into a large mixing bowl.
  3. Using a electric whisk, beat mixture till thick and creamy for 5mins.
  4. Spread 1/3 of the mixture over the pan, spread 50gm chopped fruit evenly over. Spread another 1/3 cake mixture over and follow by another 50gm chopped fruits. Finish with balance cake mixture.
  5. Bake in preheated oven at 160 deg cel for 50mins or until a skewer inserted comes out clean.
  6. Poke the cake all over with a skewer. Combine remaining fruits with 80gm sugar & lemon juice and mix evenly. Spread the fruits over cake and leave to cool in tin.
Other suitable fruits to use :
  • apricots
  • blackberries
  • blueberries
  • peaches
  • plums
  • raspberries
  • strawberries

Thursday, September 22, 2011

Gula Melaka Chiffon - Revisited

Wanted to clear my gula melaka & coconut milk, therefore chosen this recipe to try again. But my gula melaka not enough though so I substitute with more coconut milk and increase the sugar slightly :D

Original Recipe Click Here
  • 80gm gula melaka, chopped & melted
  • 150ml coconut milk
  • 6 egg yolks
  • 4 tbsp cooking oil
  • 1/4 tsp salt
  • 140gm plain flour
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 60g caster sugar


  1. Combine egg yolks, cooking oil and salt. Stir in gula melaka and coconut milk. Sift in flour and fold until batter forms.
  2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peak form.
  3. Gently fold 1/3 beaten egg white foam into egg yolk batter until blended. Pour mixture into balanced meringue and gently fold till combined.
  4. Pour batter into ungreased 22cm tube pan. Bake in preheated oven at 160 deg cel for 40-45 mins. Remove from oven, invert cake onto table until completely cooled before unmoulding.

Wednesday, September 21, 2011


Char Siew Wanton Noodle....

does it look like pretty little flower?

how to fold a wanton? a lil filling in the centre, cross-fold and join the both end, dab a lil water to seal

HongKong style noodle...bought from ntuc...very QQ :D I LIKE!
Boiled Char Siew Recipe Click Here

Wanton Recipe
  • 300gm minced pork
  • 1 tbsp light soy sauce
  • 1/2 tbsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp five spice powder
  • 2 stalk spring onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp ground flounder
  • wanton skin wrapper

  1. Combine pork with all ingredient and stir till sticky paste formed.
  2. Place a little pork mixture over the centre of the skin wrapper and wrap up as above pic shown. (do not overfilled as it will be difficult to wrap up).
  3. Heat some oil in pot. Deep fry wanton in batches till golden brown. Drain well on kitchen paper.

Dark Sauce Recipe
  • 1 chicken stock cube
  • 700ml water
  • 3 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 1 tsp sesame oil

  1. Bring water to boil. Dissolves stock cube well.
  2. Stir in remaining seasoning. Set aside till use.

Ready To Serve : Cook noodle according to package, mix with 3-4 tbsp dark sauce and toss evenly. Garnish with fried wanton, blanched greens and boiled char siew....

Boiled Char Siew

Saw this recipe in a Chinese newspaper and it looks so simple to prepare. I only tried baking char siew so this is new to me. I do not have char siew powder so I replaced it with some 红糟 (Red Wine Vinasse). I just tell the butcher uncle that I want to make char siew, so he help me choose the appropriate section of the meat for me :D

  • 1 kg pork fillet
  • 120gm sugar
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsp salt
  • 2 tbsp 红糟
  • 1 cup water
  1. Combine pork fillet with sugar, light & dark soy sauce, salt & 红糟. Mix evenly. Cling wrap and chill overnight.
  2. Place marinated pork in a claypot. Add 1 cup water. Bring to boil. Lower heat and cover the pot slightly. Cook for 30-40mins till pork is tendered and sauce is reduced and thickened significantly.
  3. Cool completely before slicing to serve.

Oyako Don

My son enjoys eating this Chicken & Egg with Rice !! Me too loves this sweet tasting rice dish :D

  • 300gm boneless chicken thighs (approx 3 pcs)
  • 1 large onions, thinly sliced
  • 250ml dashi stock
  • 4 tsp sugar
  • 4 tbsp light soy sauce
  • 2 tbsp mirin
  • 4 eggs, lightly beaten
  • steamed calrose rice
  • 6 tbsp frozen soy bean, cook accordingly to package
  • yaki-nori seaweed for garnish
  1. Slice chicken thigh into bite size. Marinate with 1 tbsp light soy sauce & 1 tbsp mirin for 30mins.
  2. Heat 1 tbsp oil in pan, fry onion till soften.
  3. Add stock and all seasoning and bring to boil.
  4. Add chicken pcs and simmer till cooked.
  5. Scoop a 1/4 portion of the chicken into another small pan and bring to boil.
  6. Pour in 1/4 portion of the beaten eggs, cover and cook till egg is set.
  7. Slide the mixture on to a bowl of hot rice. Sprinkle over soy bean & seaweed. Serve.

Sunday, September 18, 2011

Caramel Apple Crumble

Ingredients (2 servings)
  • 1 green apple
  • 1 large red apple
  • 25gm wholemeal flour
  • 25gm rolled oats
  • 25gm butter
  • 2 tbsp dulce le leche
  • 12gm walnuts, chopped
  1. Preheat the oven to 200 deg cel.
  2. Peel the apples and chop into a chunky dice. Tip into a pan with 3tbsp water and simmer for a few minutes until starting to break down but still keeping a little shape.
  3. Scoop apples into ramekins and top with 1/2 tbsp caramel over each pot.
  4. Place the flour, oats and butter into a small bowl and mix till crumbly. Add 1 tablespoon of caramel and mix roughly with a fork. Stir in walnuts.
  5. Top each pot with the crumble mixture and bake in the oven for 15 minutes.
  6. Serve with evaporated milk, custard or ice-cream.
Custard Sauce Ingredient :
* 1/2 cup unsweetend soy milk, 1 tbsp sugar, 1 tsp custard powder & 1/2 tsp vanilla paste
* Mix the mixture well and heat up in a small sauce pan till sugar dissolves. Cool down and chill till use.

Saturday, September 17, 2011

Osmanthus Cake

Recipe adapted from Alex Goh 'Fruity Cakes'

  • 125gm butter
  • 100gm sugar
  • 1 tbsp osmanthus flower
  • 2 eggs
  • 180gm plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 90ml plain yoghurt
  1. Using a electri whish, cream butter, sugar & osmanthus flower until light. Add in eggs beating well after each addtional.
  2. Sift in flour mixture and fold in alternately with yoghurt ending with flour.
  3. Pour batter into lined 7" cake pan and bake in preheated oven at 160deg cel for 35mins or until a skewer inserted comes out clean.

Thursday, September 15, 2011


Very long time did not taste this dish!! I think the last time I've eaten this dish was many years back which is prepared by my father. Many first time for this dish .... >.< first time buy a duck from wet market, first time ever cook a duck, first duck dish recipe in my food blog! Feel so satisfying after drinking this wholesome soup! :D

  • 1 whole duck, cut in chunks and remove excess fats
  • 6 slices ginger
  • 1 tbsp brandy
  • 250gm salted mustard
  • 3 large tomatoes, quartered
  • 1 red chilli, deseeded and sliced
  1. Blanch duck pieces in hot water. Drain well. Marinate with 1 tbsp brandy.
  2. Soak salted mustard once or twice to remove excess salt.
  3. Heat 9 cups water in a pot. When water comes to a boil, add duck pieces, ginger & salted mustard.
  4. Simmer for 45mins till soup thickens. Add tomatoes & chilli and cook for another 20mins.


The original recipe uses black fermented beans but I replaced with seedless dried olives instead. It taste equally savoury & tasty!

  • 300gm pork ribs
  • 1 green pepper
  • 1 red chilli
  • 3 cloves garlic, minced
  • 1/2 tbsp ginger, minced
  • 2 tbsp dried seedless olives, chopped
  • 1 tbsp light soya sauce
  • 1 1/2 tbsp wine
  • 1 tsp corn flour
  • 1 tsp oyster sauce
  • 3 tbsp water
  1. Marinate pork ribs with light soya sauce, 1/2 tbsp wine and flour for at least 30mins.
  2. Cut green pepper and chilli in cubes.
  3. Heat some oil in pan, pan fried pork ribs till golden brown. Set aside.
  4. In a clean pan, heat up 1 tbsp oil. Add olives, garlic & ginger and fry till fragrant.
  5. Add pork ribs, oyster sauce, 1 tbsp wine and water. Stir fry till pork ribs is cooked through.
  6. Stir in green pepper and chilli, mix for a few seconds. Remove from fire.


  • 300gm pork ribs
  • 6 quail eggs
  • 6 chikuwa fishcake
  • 600gm yam, peeled & slice in chunk
  • 12 fresh shitake mushrooms
  • 1 tsp light soya sauce
  • 1 tsp sugar
  • 1 tsp pepper
  • 1 tsp five spice powder
  • 1 tsp corn flour
  • salt & pepper to taste
  1. Marinate pork ribs with all seasoning for at least 30mins.
  2. Heat some oil in pan, pan fried yam till golden brown. Set aside.
  3. With the same pan, pan fried ribs till golden brown.
  4. Place all ingredient in a deep casserole, cling wrap.
  5. Steam over boiling water for 30mins. Season with salt accordingly.

Wednesday, September 14, 2011

Pumpkin Chiffon Cake

Compare to the Pumpkin Chiffon Cake I've done previously, I prefer this which uses milk instead of coconut milk, taste lighter and of course less fattening! :D To further enhance the flavour of this chiffon cake, I added some cinnamon powder to it!

Recipe modified from 'My Kitchen'
Ingredients (makes 9" chiffon pan)

  • 120gm butternut squash (without peel), steamed and mashed
  • 50gm vegetable oil
  • 50gm soy milk
  • 1/4 tsp salt
  • 6 egg yolks
  • 120gm top flour
  • 1/2 tsp cinnamon powder
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 100gm sugar
  1. In a mixing bowl, beat together egg yolks, oil, milk and salt till foamy. Then add in mashed pumpkin and fold in flour and cinnamon powder with a spatula till just blended.
  2. In a separate mixing bowl, beat egg whites with medium speed till soft peak then add in cream of tartar and sugar in batches (3-4 times). Beat with high speed between each addition and continue to beat till stiff.
  3. Transfer one quarter of egg white into egg yolk batter, mix with spatula till combined. Fold in remaining egg white gradually.
  4. Transfer batter in chiffon pan and bake at 180°C for 40-45 minutes.
  5. Invert cake immediately and cool completely before removing from pan.

Monday, September 12, 2011

Green Tea Ice-Cream Mooncake

中秋节快乐! just experiment with ice-cream mooncakes and find it so tedious to make, not the cream filling part, is the chocolate outer layer. Then I have hard time knocking out the chilled mooncakes, so afraid it will break into pieces as I broken all my 4 mini ice-cream mooncakes as the outer layer is too thin >.<"

  • 130ml soy milk, unsweetened
  • 15gm green tea powder
  • 2 egg yolks
  • 80gm sugar
  • 200gm non-dairy cream, whipped till firm
  • 100gm cooked red beans
Chocolate Outer Layer
  • 600gm dark cooking chocolate
  • 1 chilled mooncake mould
  1. Warm up soy milk, dissolve green tea powder in it.
  2. Whisk yolks & sugar till creamy. Pour in milk mixture gradually and whisk till combine.
  3. Transfer mixture into a pot and double-boil the mixture till thickens, stirring frequently. (takes abt 10mins) Cool mixture.
  4. Fold in red beans and fold in whipped cream till combined. Chill in fridge for later use.
  5. Double-boil dark cooking chocolate till melted. Scoop into chilled mooncake mould till full. Set aside to cool slightly. Once chocolate has coated the sides of the mould, invert mould to drain excess chocolate leaving hollowed centre. Freeze mould for 5mins. Repeat steps for another 2 times to create thicken chocolate layer.
  6. Fill up 80% of the hollowed centre with green tea ice-cream. Knock out excess air. Drizzle some cooled melted chocolate on the top and knock out excess air. Freeze overnight.

Saturday, September 10, 2011

Steamed Pandan Red Bean Cupcakes

Take a break from making agar agar mooncakes :D While both my kids are having their nap, I whip up this little steamed cupcakes which I been wanting to try out very long! later when they wake up, just nice in time for their teabreak :)

Ingredient (8 cupcakes)
  • 2 eggs
  • 100gm sugar
  • 1/4 tsp salt
  • 60gm corn oil
  • 1 tsp pandan juice
  • 1/2 tsp pandan paste
  • 100gm coconut milk
  • 200gm plain flour
  • 1/2 tsp baking soda
  • 2 tsp double action baking powder
  • red bean paste
  1. Using a electric whisk, beat eggs, sugar, salt & corn oil till thick and creamy.
  2. Beat in pandan juice, pandan paste & coconut milk till combine.
  3. Sift in flour mixture and fold till smooth batter formed.
  4. Fill up the lined cupcases till 1/3 full, steam over preheated steamer for 4mins.
  5. Remove cupcakes from steamer, place some red bean paste over the centre, press down lightly. Scoop balance cake batter over. Further steam over boiling water for another 15mins.

Thursday, September 8, 2011

Yam Agar Agar Mooncake

Yam Filling
  • 120gm yam
  • 200ml water
  • 2 tsp agar agar powder
  • 100gm fine sugar
  • pinch of salt
  • 50ml thick coconut milk
  • 5gm corn flour
  • purple food colouring
  1. Steam yam till soft. Mash with fork while is still hot. Mix with 200ml water and strain the mixture.
  2. Mix agar agar powder, sugar & salt.
  3. Mix corn flour with coconut milk.
  4. Bring yam mixture to boil. Add in agar agar powder mixture and dissolves well.
  5. Add in coconut milk mixture and mix evenly. Stir in food colouring.
  6. Pour into small mould to set.

Agar Agar Mooncake Skin Ingredient
  • 400ml water
  • 2 blades pandan leaves, cut
  • 120gm sugar
  • 1 tbsp agar agar powder
  • 100ml thick coconut milk
  • pink food colouring
  1. Boil water and pandan leaves.
  2. Add in agar agar powder & sugar. Dissolves well.
  3. Add in coconut milk and cook over low heat till boil. Discard pandan leaves and stir in colouring.
  4. Pour in 1/4 mixture into agar agar mould. Set slightly.
  5. Place in a slice of yam filling and fill up with skin mixture. Chill till set before unmoulding.

Green Tea & Red Bean Agar Agar Mooncake

Mock Egg Yolk
  • 200ml carrot juice
  • 1.5 tsp agar agar powder
  • 3 tbsp sugar
  • 1/2 tbsp soy milk powder
  1. Stir agar agar powder, sugar and soy milk powder into carrot juice.
  2. Bring to boil. Pour into egg yolk mould and chill to set.

Red Bean Filling 

2 tsp agar agar powder
250ml thin coconut milk
2 blades pandan leaves, cut
50gm brown sugar
80gm red bean paste
pink food colouring

Skin Ingredient
100ml thick coconut milk
1 tsp green tea powder

1.5 tsp agar agar powder
200ml water
2 blades pandan leaves, cut
120gm sugar

  1. Boil (A) till sugar dissolves. Mix in red bean paste evenly. Add in colourings. Pour into small mould to set slightly. Insert a mock egg yolk in the centre.
  2. Mix (B) evenly.
  3. Bring (C) to boil. Stir in (B) and mix evenly. Discard pandan leaves.
  4. Pour 1/4 mixture into agar agar mooncake mould. Set slightly. Place in red bean filling and fill up the mould with balance green tea mixture. Chill till set before unmoulding.

Monday, September 5, 2011

Dragon Fruit Sesame Agar Agar Mooncake

My first agar agar mooncake for this year mid-autumn festival! :D This is also my first time adding a mock egg yolk into the agar agar mooncake!! With the 'egg yolk' in the middle makes the 'mooncake' even more realistic hehehe...

Mock Egg Yolk
  • 200ml carrot juice
  • 1.5 tsp agar agar powder
  • 3 tbsp sugar
  • 1/2 tbsp soy milk powder

  1. Stir agar agar powder, sugar and soy milk powder into carrot juice.
  2. Bring to boil. Pour into egg yolk mould and chill to set.

Black Sesame Filling
  • 30gm black sesame, washed & fry till fragrant
  • 100ml thick coconut milk
  • pinch of salt
  • 300ml thin coconut milk
  • 1.5 tsp agar agar powder
  • 120gm light brown sugar
  • 2 blade pandan leaves, shredded

  1. Blend black sesame & salt with thick coconut milk till fine.
  2. Place thin coconut milk, agar agar powder, brown sugar & pandan leaves in a pot.
  3. Bring to boil till agar agar powder & brown sugar dissolves. Discard pandan leaves.
  4. Stir in black sesame mixture and mix evenly. Remove from fire.
  5. Pour mixture into small mould abt 1.5-2cm high. Set slightly. Insert a mock egg yolk into the centre of the black sesame agar agar. Chill till set.

Dragon Fruit Pastry (makes 8 normal size mooncakes)
  • 150gm red dragon fruit puree
  • 100gm fine sugar
  • 3 tsp agar agar powder
  • 500ml thin coconut milk
  • 2 blades pandan leaves, cut

  1. Place sugar, agar agar powder, coconut milk & pandan leaves into a pot. Bring to boil.
  2. Stir till sugar dissolves. Turn off heat. Discard pandan leaves. Stir in fruit puree.
  3. Pour mixture into mooncake mould till 1/4 full. Set slightly. Insert a black sesame filling into each mould. Fill up with dragon fruit pastry mixture. Chill till set before unmoulding.

I am submitting this recipe post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking

Saturday, September 3, 2011

Earl Grey Pound Cake

Guess most of us are busy baking mooncakes now! but not me dun really fancy mooncakes and furthermore most family members are diabetic and they trying to avoid sweet stuffs. But will find some time to make some agar agar mooncake!! Saw this recipe on Cathy's blog and can't wait to bake it as I love Earl Grey!! Lovely fragrant and moist pound cake :D :D

Recipe modified from Cathy's Joy & Lil Teochew
Ingredient (9" x 5" pan)
  • 170gm butter
  • 165gm sugar
  • 3 eggs
  • 165gm plain flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup soy milk
  • 1/2 tsp vanilla essence
  • 2 Earl Grey Tea bags
  1. Preheat oven to 160 deg cel.
  2. With a mixer, cream butter. Add sugar, a little at a time. Add vanilla essence & eggs, 1 at a time, beating well after each addition.
  3. Sift dry ingredients over creamed butter and fold in alternately with milk, starting with the flour & ending with the flour.
  4. Fold in the tea leaves & then pour into a greased & floured pan.
  5. Bake for about 40mins, or until a toothpick inserted in the center of the cake comes out clean.

Friday, September 2, 2011

Everyday Brownies

Recipe adapted from Nigella Lawson's Recipes From The Heart Of The Home
  • 75gm unsalted butter
  • 100gm light brown sugar
  • 35gm cocoa powder
  • 75gm plain flour
  • 1/2 tsp baking soda (I accidentally added 1 tsp instead!! but still turns out ok)
  • pinch of salt
  • 2 eggs
  • 1 tsp vanilla paste
  • 80gm dark chocolate chips
  1. Line a 7" square pan.
  2. Melt butter oven a low heat in a medium sized saucepan.
  3. Using a wooden spoon stir in brown sugar and mix till melted. (can turn off heat, saucepan still over the stove)
  4. Sift in cocoa powder, plain flour, baking soda & salt.
  5. Whisk egg with vanilla paste. Add into the butter mixture and stir till combine.
  6. Stir in chocolate chips and immediate pour the batter into the lined pan.
  7. Bake in preheated oven at 180 deg for 20-25mins.

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