Sunday, June 17, 2018

Nasi Kuning & Ayam Masak Merah

Lovely vibrant dish and so well received by my loved ones. The Malay spicy tomato chicken looks red and feisty but  it tasted more tang with hint of spiciness, absolutely kids friendly if you wanna to introduce mild spicy curry dish to your kids.

Hmmm just want to take this opportunity to thanks all my readers whom take their time to read my blog posts all these years! I will be sharing this last blog post and won't be updating anymore new post in the future as I really need a good rest due to my current health conditions. P.S. To friends and families whom knew my conditions and really concern for me, I did not prepare this dish today ok, this is one of my back logs...hahaha I really rest well and no slogging in the kitchen 🙊🙊🙊😘😘😘 I will still be keeping this blog open so you can visit this blog for inspirations if you need it anytime!

Nasi Kuning (Indonesian Turmeric Rice)

Nasi Kuning (Indonesian Turmeric Rice)
  • 2 cups basmati rice
  • 1.5 cup Ayam brand coconut milk
  • 1.5 cup water
  • 1 tbsp turmeric powder
  • 2 pandan leaves, knotted
  • 1 stalk lemon grass, bruised
  • 2 bay leaves
  • 2 tsp salt
  1. Rinse basmati rice several times till water runs clear. Drain well in a colander. Place grains, coconut milk, water and spices into the rice cooker. Select 'white rice' function and cook till rice is done. Remove pandan leaves, lemongrass and bay leaves. Fluff up the rice before serving.

Ayam Masak Merah

Ayam Masak Merah (Malay Spicy Tomato Chicken)
  • 850gm chicken parts
  • 1 tsp salt
  • 1 tsp turmeric powder
  • dash of pepper
  • 3 shallots
  • 2 cloves garlic
  • 2 red chilli
  • 2" cinnamon
  • 3 cloves 
  • 3 cardamoms
  • 1 red onion, sliced
  • 1/2 cup tomato ketchup
  • 1/2 cup Ayam brand coconut milk
  • 1/2 cup water
  • 1/3 tsp salt
  • 1 tbsp sguar
  • 1 cup frozen mixed vegetables

  1. Marinate chicken with salt, turmeric and pepper for at least 30mins.
  2. Mill shallots, ginger, garlic and chilli.
  3. Heat wok and put in 1/2 cup oil. Pan fry chicken pieces until the skin turns golden. Dish up. 
  4. Remove some of the oil leaving behind about 2 tbsp oil.
  5. Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and sauté until the onions looks translucent and wilts.
  6. Put in the rest of the ingredients and chicken into the wok and cook until the gravy reduces and the chicken is cooked through. Dish up and serve.

Monday, June 11, 2018

Thai Red Curry Coconut Clams

This dish is 'screaming' sedap! Sweet creamy coconut broth with touch of spiciness from the Thai red curry paste and hint of sourness from the lime juice. Be prepared to dig in a few bowls of steaming hot rice!

  • 1 kg clams
  • 12 cherry tomatoes, halved
  • 2 tbsp oil
  • 3 shallots, sliced
  • 3 garlic, minced
  • 1 stalk lemongrass, minced
  • 1 tbsp chopped ginger
  • 4 tbsp Thai red curry paste
  • 250ml chicken stock
  • 250ml Ayam brand coconut milk
  • 1/4 cup lime juice
  • 3 kaffir lime leaves
  • 1 tsp sugar
  • salt & pepper to taste
  • handful of chopped coriander
  1. Submerge the clams in a pot of salt water for 1-2 hours to allow it to purge out any residues. Rinse and drain well.
  2. Heat oil in wok. Add shallots, garlic, lemongrass and ginger, saute till fragrant. Add in curry paste and fry for 1 min.
  3. Add in stock, coconut milk, lime juice and lime leaves. Bring to a simmer. Add sugar, salt & pepper to taste.
  4. Add in clams and mix well. Cover wok and cook over high heat for 5-7 mins or until most of the clams have opened. Stir in chopped coriander and dish up. Serve immediately.

Sunday, June 10, 2018

Sweet Potato Coconut Huat Kueh

Soft fluffy steamed Chinese cupcake infused with light coconut milk. I like this lightly infused coconut flavour '发糕' Huat Kueh, something different from the usual ones. Oh yes they all split up beautifully too! 

  • 100gm mashed sweet potato
  • 1 egg
  • 50gm Ayam brand coconut oil
  • 250gm Ayam brand trim coconut milk
  • 120gm fine sugar
  • 250gm self-raising flour, sifted
  1. Steam sweet potato until soft and mash till smooth. Add in egg and coconut oil and mix well.
  2. Place coconut milk and sugar in a saucepan, stir over low heat till sugar is well dissolved. Do not let it boil. Pour the coconut mixture into sweet potato mixture and whisk till well combine.
  3. Sift flour over and fold in till a smooth batter is formed.
  4. Ladle the batter into cup cases till full. Place the cup cases into preheated steamer. Cover and steam over high heat for 25 mins. 

Saturday, June 2, 2018

Biscoff Swirl Cupcakes

Tea time! Wanting to clear the jar of cookie butter, so decided to bake some simple cupcakes. My elder son saw my preparation work and requested to join in the baking. Love this non fussy cupcake which has a very buttery crumbs along with the yummy biscoff swirls. Yummylicious! 

  • 125gm unsalted butter
  • 120gm fine sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 200gm cake flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • Biscoff spread

  1. Using a electric whisk, cream butter and sugar until creamy and light. Beat in eggs, one at a time, until well combined. Beat in vanilla.
  2. Sift in flour, salt and baking powder. Use a spatula and fold in till a smooth batter is formed.
  3. Scoop some batter into small cup case and fill in a tsp of biscoff spread. Top with more batter until 3/4 full. Drizzle another tsp biscoff spread over. Lightly swirl into the batter using a toothpick.
  4. Bake in preheated oven at 180 deg cel for 20 mins.

Friday, June 1, 2018

Pineapple Upside Down Cake

The first time I baked this pineapple upside down cake was in 2011....hahahaha see how my elder boy grown in this 7 years! 

Thank you Floral Garage Singapore for this beautiful daisy bouquet to match with my sunshine cake! Hop on over their online shop @ to view their affordable range of bouquets and other gifts services if you plan to surprise your loves on any special occasions!


    • 2 tbsp sugar
    • 4 slices pineapple rings
    • 7 pcs glace cherries
    • 100gm butter
    • 70gm sugar
    • 2 eggs
    • 100gm cake flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 45ml pineapple juice


    1. Grease the base of a 8" cake pan (neither loose-bottomed nor springform). 
    2. Sprinkle the 2 tablespoons of sugar onto the pan, and then arrange the pineapple slices to make a circular pattern. Fill each pineapple ring with a glace cherry.
    3. Cream butter & sugar until light. Beat in eggs one at a time until combined.
    4. Sieve over flour, baking powder & baking soda till evenly mixed. Stir in pineapple juice. Spread cake batter over pineapple rings. 
    5. Bake in preheated oven oven at 160 deg cel for 30-35 minutes. Cool slightly. Loosen the edge with a knife, place a plate on top and flip over to unmould the cake. 

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