Wednesday, December 30, 2009

Roast Chicken

We had a long X'mas weekend and was in the mood to roast something. Instead of roasting turkey I opted for chicken instead. I took the opportunity to use the vertical roaster which I purchased more than a year ago and have never used it till now *LOL*. I roasted this at a very low temperature about 130C - 140C for about 2hrs and at the last 30-40mins, I threw in the carrots and potatoes which I coated with a bit of olive oil, salt, pepper and dill.

Since my oven does not have rotisserie function, this little simple gadget comes really handy. I really love how the chicken came out, not that oily as all the fats dripped to the tray. But this one I got is a little small, so I will be getting a slightly bigger one which can hold up to 8 pounds of poultry.

I will probably do another round of roast chicken but with asian flavour.

Happy New Year all !!

Friday, December 11, 2009


I got a small tub of whipped cream, left over from my second's daughter birthday cake which I made recently. Don't feel like wasting it and so decided to use it to make eclair fillings.

For the choux, I used the same recipe as my durian puffs I increased the eggs to 3. It is recommended that you bake the choux one tray at a time because we do not want to open the oven door during baking as it will cause the choux to flat out.

The filling is really easy because I used instant custard powder. You can make you own favourite custard if you like. Here is the recipe for the filling. For the chocolate topping, I used Alton Brown's recipe because it is very easy. However, you can use any of your favourite ganache recipe for the topping.

Custard filling
100g instant custard powder
150g whipped cream (whipped till stiff)
250g cold water

Chocolate topping
1/2C chocolate chips
1/2t oil

1. Mix cold water and instant custard and stir till combined
2. Add whipped cream and gently fold till well combined
3. Transfer cream into a piping bag with a regular round tip/nozzle
4. Poke the side of the choux and squeeze the filling till it fills up the hole
5. Do the same for all choux and chill them

Chocolate topping
6. Add the chips and oil and double boil till chocolate melt
7. Take the chilled choux and dip the top into the melted chocolate and serve

Best to eat it chilled.

Fried Udon

My kids are not exactly a rice eating bunch. Our meals are usually made up of rice, noodles, bread, pizza, pasta etc etc .. So one of the days when we got sick of eating the same type of noodles, I made fried udon with seafood. This takes less than an hour to make provided you have all the ingredients ready. I usually prefer buying fresh udon as they taste much better.

This is a variation of the seafood and beef noodle which you can get it here I stick to all seafood and added cherry tomatoes. I just love the chewy noodles .. they are my favourite :-)

Easy steamed cod fish fillet

I love oily fish and cod is one of them. They are not the cheapest fish around but it is sometimes a treat to have them for our meals. I usually buy the frozen ones and normally will either steam or make fish porridge with it. This time round I got a pack of quite huge fillets and it is just a waste to chop them up *LOL* so inspired by a dish I had during lunch at work, I made something simple which tasted just right for me.

2 palm size cod fillet
1 fresh chilli, removed seeds and julienned
2 thin slices of ginger
2 stalks chinese celery
pepper to marinate the fillet
1T fried garlic+garlic oil

Sauce (add more or less to suit your taste)
2T fish sauce
1T light soya sauce
5T water
1T concentrated mushroom stock (I used Woh Hup brand)

1. Mix the sauce ingredients and put aside
2. Marinate the fillet with pepper and let it sit for 30mins or so
3. Prepare a casserole dish and place the fillets into ti
4. Put the ginger slice and chilli on the fish and pour the sauce over, make sure you cover the fillet well with the sauce
5. Cover the dish with either cling wrap or the dish cover
6. Steam in the microwave oven for 3-5 min or until you can flake the fish (I used my steam function with sensor)
7. Once it's cooked, sprinkle fried garlic with oil on the fish and chinese celery and let it sit for 2-3 minutes before serving

Enjoy !

Wednesday, November 25, 2009

New baking blog ...

Hi everyone, I have decided to create another blog which is strictly on my bakings or rather bakes that do not go under the 'quick and easy' criteria. However, I will still post baking recipes which are easy in this blog. Do have a look at
Thanks again for your support :-)

Monday, November 23, 2009

Braised Bee Hoon my version

This is a rather popular breakfast dish that one can get easily here in Singapore. It's relatively cheap and usually eaten with sunny side up egg, sausages, otak-otak, fillet etc. I usually have a problem buying this and can only get it either from Old Chang Kee or vegetarian stalls. My eldest daughter loves this and I have been trying a few times to get it right. I am now pretty happy because I almost getting it there !

On days when I am able to buy a pack for my brunch, I will always take note of the texture and taste. My problem has always been how to get that shiny sheen on the noodles *LOL* I remember watching one show on AFC and this chinese chef was preparing noodles for one of the dish. What he did was he heat some oil and pour the noodles it and coat the noodles with oil as much as possible. The reason why the noodles have to be coated is not to get them stick to the wok when soya sauce is added. So I used the same technique, coated the bee hoon with oil before I pour the seasoning sauces and I am very happy to say that the method worked very well. My next try will be with kway teow and yellow noodles.
Note: Do adjust the seasoning according to your taste :-)

300g rice vermicelli, soaked and drained well
a handful of cabbage, thinly sliced (you can use beansprouts or other vegetable that you like)
2 Tbsp dark soya sauce
2 Tbsp light soya sauce
2 Tbsp fish sauce
4 Tbsp oyster sauce
2 Tbsp of water
8 Tbsp oil

1. Heat oil in a wok
2. Add vermicelli and stir till they are coated with oil
3. Mix all the seasoning in a bowl and pour into the wok
4. Keep stirring the noodles till they are well coated with the seasoning
5. Add the cabbages or whatever vegetables that you like and continue stirring
6. Turn of the heat once noodles are well coated and vegetables are cooked
7. Serve hot with your choice of side dishes
Happy trying !

Tuesday, October 27, 2009

Chewy Chocolate Chip cookie (Alton Brown)

This is my family ultimate favourite chocolate chip cookie. The dad and girls love chewy cookie but for me I am more for crunchy ones. This doesn't last very long, usually 1 day or 1.5 days tops. The recipe yields quite a big dough so I usually keep them in small portion and freeze them. Bake them as and when I need. It's dangerous to bake them a big portion because the cookie jar will be forever glued to them *LOL*

The dough will be a bit sticky. So it is advisable to refrigerate the dough before baking. This makes handling easier and you also don't want to end up with real flat cookies. Don't overbake the cookies as this will make them hard when cooled. Once you see the edges turned brown, you can take it out even though the centre seemed soft. Remember, this is chewy cookie not crunchy ;-)

Adapted from here

220g unsalted butter
2 1/4 cups bread flour*
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 Tbsp milk
1 1/2 tsp vanilla essence/exract
2 cups semisweet chocolate chips (use the regular chips and not mini ones to give some height to the cookie)

* Do not replace bread flour with plain flour because the extra protein in bread flour gives the cookie a chewy character.

1. Heat oven to 180C
2. Melt the butter in a heavy-bottom medium saucepan over low heat
3. Sift together the flour, salt, and baking soda and set aside
4. Pour the melted butter in the mixer's work bowl
5. Add the sugar and brown sugar
6. Cream the butter and sugars on medium speed
7. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined
8. Slowly incorporate the flour mixture until thoroughly combined and stir in the chocolate chips
9. Chill the dough, then scoop onto parchment-lined baking sheets
10.Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes, rotate the baking sheet for even browning
11.Cool completely and store in an airtight container

Monday, October 26, 2009

Review: Dessa Sambal Goreng paste

This time round I am going to review the sambal goreng paste which I got from a local supermarket. I am not exactly a great fan of off the shelf paste but there are exceptions when I am either to lazy to buy the ingredients for the paste or running out of time. I was intending to make sambal goreng but changed my mind last minute due to some last minute chore that I have to attend to. So with the ingredients I have, I decided to go ahead making it but using a ready made paste. This is fairly straight forward, you need to fry all the ingredients like beancurd, tempe, beef lungs, prawns, meat etc first, then with very little oil, fry the paste till the oil separates a little. I added a bit of tamarind pulp and abit more water. You can add abit of coconut milk but not too much as it will alter the taste. Then add all the ingredients and let it simmer.

The outcome, taste wise, it is not bad.

I don't see any msg in the ingredients list but that doesn't mean it doesn't contain any. So far I didn't feel thirsty eating my sambal goreng and I can safely say that it is pretty alright. I don't mind buying this again if I am pressed for time.

Sunday, October 18, 2009

Seafood and Beef Noodles

I made this for my guests who came for eid celebration recently. On a day like this, I will try to prepare something that is simple so that I will have time to sit and chit chat with them. This is best serve when it just out of the wok :-)

The choice of noodles is entirely up to you. I chose hokkien yellow noodles and bee hoon as my kids prefer this compared to kway teow.

1 packet hokkien yellow noodles
1 small packet of bee hoon, soaked
1 pack chye sim, cut into small pieces
chinese cabbage, cut into small pieces
fish cake, sliced
200g prawns, tail-on and precooked
200g beef slices, marinated with pepper and corn flour
5 cloves garlic
1 inch ginger
3T oyster sauce
2C or more water/stock
salt & pepper to taste
corn flour paste (add 2 tsp flour with a bit of water) as thickener

1. Preheat wok with 2T of oil
2. Blend garlic and ginger into paste
3. Stir fry ginger and garlic paste till fragrant
4. Add salt while sauteing the garlic/ginger paste
5. Add sliced beef and stir fry till it turns grey
6. Add 2 cups of water/stock and let it simmer till beef is tender
7. Add the oyster sauce, salt & pepper to taste
8. Add sliced fish cake, chye sim, cabbage and simmer till they are tender
9. Pour in the corn flour paste and stir till well blended
10.Lastly add the noodles and stir till all the ingredients are blended nicely
11.Serve hot with fried shallots and chilli pickle

Tuna melts

My kids love this, an alternative to the old boring tuna sandwiches that they usually would have on days when I am super lazy *blush* It is extremely easy if you buy all the ingredients from the wrap to the shredded cheddar cheese *LOL*

Tortilla wraps
Canned tuna or whatever filling that you like
Shredded cheddar cheese

1. Heat pan
2. Place one wrap on the heated pan let it warm up
3. Spread some filling to on side of the wrap
4. Sprinkle cheese and leave it for a minute, once you see some of the cheese starts to melt, fold over the wrap
5. Press it lightly so that the edges will stick
6. Flip it over to heat the other side
7. Serve it warm with ketchup or chilli sauce

Enjoy !

Thursday, October 15, 2009

My kitchen and baking corner

Ok, I know I am lagging .. been busy with ramadhan and eid. Only now I managed to get some space to update this blog. This post has nothing to do with food but just sharing with you my space in the kitchen where all the cooking and baking are done.
This is my kitchen long and narrow. Sometimes can be a little dark which is not a good thing but otherwise it is alright.

And this is where most of the baking/kneading/decorating action happens :-) Sorry about the mess, baked a chocolate cake yesterday night and the place looks a little bit messy.

I do have a couple of things which I have done over the months and I will update them pretty much soon .. !!!

Thank you for your patience =)

Tuesday, September 08, 2009

Yong Tau Foo sauce

It's been a while since I last update, Ramadan is here and during this time I am always busy *LOL* I did have some things that I would love to upload but not there just yet. In the meantime, I would like to share one of my favourite dish but the emphasis here is not about the dish but rather the sauce. I made this quite sometime back but didn't manage to update it here.

Nothing beats a good sauce for yong tau foo. So I searched the internet and look at what other food bloggers came out with for their sauces and I used it as base for me to try. I was quite surprised that the taste came out just right for me and personally I find this pretty close to what I get at food courts.

It's a very simple recipe, all using ready made sauces unless you are the kind that makes your own chilli sauce :-)

2Tbsp hoisin sauce
4Tbsp chilli sauce (use either Heinz or Sinsin. Do not use maggi chilli sauce), add more if you like it more spicy
2Tbsp oyster sauce
a bit of water

1. Mix the first 3 items till well blended
2. Add a bit of water little by little to get the consistency that you like but not too much
3. Sprinkle sesame seed if you like

Enjoy !!

Wednesday, August 12, 2009

Yeast-free Banana Cinnamon Roll

Last week was a hectic one for me. The girls were falling sick one after another and I had to work from home to take care of them. It was very stressful as I could not get our of the house *LOL* Couped up with sick girls was no fun at all but I made myself happy by doing this in-between my busy schedule.

As usual, my dad bought another bunch of bananas and I got like 4 of them left and they were very ripe. I was craving from some cinnamon roll but was feeling a bit impatient to do a yeasted one. Searched the net and found this one that fit the bill. Despite it being easy, I was very happy to say that they were good !

The full recipe can be obtained from here I didn't follow the filling recipe to the T. I just estimated the amount of brown sugar and cinnamon powder to my taste.


brown sugar
cinnamon powder
bananas, chopped

1. Mix the brown sugar and cinnamon powder and put aside

2C all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 Tbsp granulated sugar
1/2C (1 stick approx 110-112g) salted butter, melted
3/4C fresh/UHT milk
Flour (for rolling)


1. In a large bowl, combine the flour, salt, baking powder, and sugar
2. Mix milk, melted butter together, with a spoon, stir in the butter+milk mixture to the dry ingredients and mix for 1 minute or just until it forms a smooth dough (the dough will be a bit shaggy at first, mix it gently till the dough doesn't stick to the bowl)
4. Turn the dough out onto a floured counter and roll it into a rectangle about 9 by 16 inches.
5. Spread the filling mixture on the dough, leaving a 1/2-inch border around the edge
6. With your hands, gently roll up the dough, starting at one long side. At the end of the roll, press the seam to seal the roll and cut into 12 equal pieces with a serrated knife
7. Arrange the pieces evenly in the cake pan and bake the rolls in a preheated 180C oven for about 25-35 minutes or until firm and golden
8. Frost with icing and serve warm

Thursday, July 30, 2009

Strawberry Chiffon with White Chocolate frosting

Another way to get rid of fresh strawberries ... made strawberry chiffon cake and had it frosted with white chocolate frosting. This was made for my pil and bil during one of our regular monthly visit. The sweetness of the white chocolate blended well with the slightly sourish strawberry chiffon - nice combination :-)

Beef Stroganoff

I love beef but seldom cook them because my kids don't fancy them that much. But I could not resist buying some after seeing some nicely sliced stir-fry beef at the supermarket. After much thought, I decided to try making stroganoff and I was soo happy that the girls love it but they didn't eat the beef of course *LOL* There are loads and loads of stroganoff recipes in the internet but this particular one caught my eye because it has tomato juice added. I love tomatoes as it adds flavours to some dishes especially certain creamy ones. In this picture you see specks of white - those are sourcream which I forgot to stir before I threw them into the gravy :-P But looks can be deceiving, this was delicious.

I got the recipe from here and I omitted the sherry.

Wednesday, July 15, 2009

Nama chocolate wannabe (ala Royce)

With a tub of valrhona chocolate and cocoa powder to clear, I decided to make Nama chocolate made popular by Royce. This one of course is far from the original but to me it is delicious enough and true bliss especially for chocolate lovers ! It wasn't difficult to make but you have to fast with the Singapore weather, otherwise you will get a pretty messy fingers. To me this chocolate is more like a chocolate truffle, main ingredients are chocolate (good quality please) and cream .. and this is the end product !!!

Pure indulgence !!!

For those who are interested, I got the recipe from this site it's in Japanese btw. I was lucky to have found it translated at one site that I was surfing but unfortunately cannot remember which one :-( Please use good quality chocolates and for the cocoa powder, use dutch processed ones.

195g dark chocolate (I used valrhona 50% cocoa but best is with 70%)
100ml fresh cream
1 Tbsp honey (if you are not using anything more than 70%, you can cut down the honey a little bit if you prefer slightly bitter taste)
enough cocoa powder to coat the chocolates later

1. Chop the chocolate into small pieces
2. Place cream and honey in a pot and heat it up. Turn off the flame the moment it boils
3. Add the chopped chocolate into the warm mixture and stir till the chocolate and cream are combined (it should look like ganache)
4. Lay baking paper on a tray (covering the sides too), then pour the mixture into it
5. Place it in the fridge for about 2 hours or until firm
6. Remove the hardened chocolate from the baking tray and chop them into cubes with a warm knife blade
7. Coat them generously with the cocoa powder and serve it chilled

Monday, July 13, 2009

Durian Puffs ... 2nd take (updated with choux pastry recipe)

My second attempt of durian puffs with a different choux pastry recipe. My first attempt was this one and I wasn't really satisfied with the choux pastry although it was ok. They kinda flattened on me after cooling :-( So I tried with another recipe taken from Small Cakes by Roger Pizey and it turned out great. The puffs kept their shape after cooling. I find the puffs are perfect with ice-cream fillings. Maybe I will do that once I can find some space in my freezer *LOL*

This time round, I didn't really have any particular recipe for the fillings. It was just plenty of durian pulp and some whipped cream. Mixed them together and chill it before serving. Make sure you get good grade durians. This is best served chilled also you can even drizzle some chocolate sauce or melted choc to go with it .. yumms

Here is the choux pastry recipe which I used for the durian puffs.

Profiteroles (Choux Pastry)
adapted from Small Cakes from Fondant Fancies to Florentines by Roger Pizey

150ml water
60g butter (I used salted butter)
2 tsp caster sugar
a good pinch of salt
100g bread flour
3 eggs, 55g each whisked - original stated 2-3 eggs, if you are using bigger eggs, you may need less than 3

1. Place water, butter, sugar and salt in a pan and bring to boil making sure butter is melted
2. Add flour and stir with wooden spoon till the dough comes away easily from the side of the pan (you need to cook the flour fully, so try not to hurry)
3. Place dough in a mixer and while beating, add enough eggs slowly to make it suitable for piping
4. Cover dough with cling wrap and leave it to rest in the fridge till it cools
5. Fill piping bag fitted with a large nozzle with cooled dough
6. Preheat oven to 240C
7. Pipe a choux evenly on tray (size is up to you)
8. Place tray on the middle shelf of the oven and turn off the oven, leave it for 15mins
9. Turn oven back on at 180C and bake for about 20-30mins (Do not open the door untill nearly cooked or it will flatten - I took it out when the top turned brown)
10. Remove from the oven and turn out onto a wire rack to cool

Friday, July 10, 2009


Being a FTWM and having to prepare dinner on weekdays can be a real challenge sometimes. I am always open to recipes that are easy to prepare and fast. So by the recommendation from friends, I decided to get Rachael Ray's 365 book and this was the first dish that I made. To me it tasted very much like Japanese curry and very kids' friendly.

I used my trusty thermal pot and cooked this in the morning before I left for work and by the time I reached home, I had a piping hot dish waiting to be served ;-) I still have another 362 to try out ..(actually I have done some other dishes but didn't get a chance to take a picture of them) :-P and pretty happy that my kids are eating them with no complains !

Thursday, June 25, 2009

Sardine with chillies

I don't know what to call this dish. This is my all-time favourite easy meal. However, I cannot make this very often because my hubby is prone to gout. My dad used to make this when we were young and I think his tastes better than my mom's *lol* We usually make this when we have plenty of bread (to get rid off) or when mom's not cooking. I love to have this with french loaves .. yummy.

I know that some people don't like sardines because of the smell. I love sardine including the smell *LOL* but adding freshly squeezed lime juice is a good way to get rid of it (be generous). Chillies are optional if you don't like spicy, but for me personally it will not taste as good without them.

1 tall can sardines, mashed (I like Ayam brand)
1 japanese cucumber, cut into small cubes
1 medium red onion, sliced thinly or cut into small cubes
2 red fresh chillies, thinly sliced, remove seeds if don't want spicy (optionally)
juice from 10 small limes (or more)

1. Mix them all up

Dump everything on the mashed sardines

Lovely juicey limes

Serve this with hot french loaves .. or sliced bread if you like :-)

Tuesday, June 23, 2009

First fondant cakes ...

I finally took up a challenge to do a large fondant cake (large as in anything bigger than 6inch in size :-P) for my baby brother's engagement. Time is always an issue for me, after coming back from the holidays, I had very little time to prepare - either I was bogged down with work or simply too tired. Initially, I was very sure that I will have enough time to prepare marshmallow fondant, but deep inside I know I need some contingency plan and true enough the store bought fondant saved me. Another issue was with the flowers that I ordered for one of the cake. Unfortunately, I underestimated the time and was not able to get them in time, so took out my backup design and came out with this. This cake was a gift from the guy side to the girl. Pretty couple aren't they :-)

And another one, which the girl ordered for me *LOL* Where's the surprise huh ..

Personally, I like the lilies better :-) On top of the cakes, he also requested for a cuppy set .. well this was easy to make. I used my usually American Chocolate Cake for the cuppies and vanilla frosting .. the flowers again were store bought.

Overall, I enjoyed making them although the rolling and covering the cake with fondant was full of stress .. I was soo scared that the fondant will tear during the transfer, but fortunately that didn't happen. I am now more confident handling it and maybe who knows, I will be a bit more adventurous with it.

Happy viewing !

Friday, May 29, 2009

Hot hot dish .. from Urumqi

These are some old food photos that I took during my work trip to Xinjiang. That time, my photo taking skill was still in infancy stage and I managed to took some photos of the food I had. This is only like half of it. There were alot of other stuffs that I did not take because I was just too shy *LOL* The best thing about the food there is the hot pepper that they use, man's hot hot hot but best thing is that it doesn't burn your tummy but more of your lips. The red pepper if I am not wrong is know as 'mala' it is a bit like sichuan pepper but the taste is not exactly the sichuan pepper that I get here. It's different.

We had the pilaf, hand made noodles and kebab for one of our lunch in a local food stall. This is very middle eastern influenced as the owners are khasgar descendants. Loaded with lamb.

This is delicious and spicy. It's fish and we get to choose fresh from the restaurant.

these were taken from street eating place. It's clean of course and they have a fantastic array of food

Grilled sotong

I love this chicken dish. This is hardcore mala peppers. It's just shredded steamed chicken with the hot sauce. Yummy but have to bear with the heat for awhile *LOL* Any kind soul out there who knows how to make this??
This is at a restaurant. My lychee dish in my earlier entry was actually inspired from this place.

I love xinjiang. There are soo many places that I can eat because majority of them are Muslims. I also had a chance to eat Peking duck there. It was really lovely. If you are a fruit lover, there are soo many lovely fruits like donut peach, hami melons, watermelons .. lots and lots of them. I wish that I day I can bring my family there for a holiday but I have to pick up speaking Mandarin first *LOL*

Tuesday, May 19, 2009

Easy crab meat patties

I got a pack of 500g crab meat in my freezer and it has been sitting there for quite a while. Inspired by a suggestion by a mom from a forum that I frequent about making patties with fish paste as finger food, I decided to give it a shot with crab meat instead. This is a simple dish with very minimal ingredients. You can use your favourite seafood meat and add more ingredients like mix vege to make it more wholesome.

I wasn't sure whether my kids would like it but surprisingly they finished it all :-) If you want a thicker coating, coat the patty with egg and breadcrumbs 2x before frying it. This will give the patty a nice thick, even coating that looks like those frozen patties you get at the supermarket. Do give it a try.

500g crab meat (you can use fish or cuttlefish paste or a mix of each of them)
2 medium potatoes, steam and mashed
1 egg, lightly beaten
1-2T corn flour or AP flour
salt & pepper to taste
enough oil for frying

enough breadcrumbs
egg, lightly beaten

1. Mix crab meat and mashed potatoes throughly
2. Season with salt & pepper to taste
3. Add egg and flour and mix till well blended
4. Shape into lemon size balls and flatten it to patties
5. Chill patties in the refrigerator for about 2hrs
6. Place breadcrumbs, egg and flour each into 3 individual plates
7. Heat up oil in the pan
8. Coat patty with flour, followed by dipping into the lightly beaten egg
9. Coat with breadcrumbs, dip into egg again and coat with breadcrumbs a second time
10.Fry patty till golden brown
11.Serve hot with lemon wedges

Enjoy !!

Monday, May 18, 2009

Vanilla Sponge Cake

This is the recipe for the vanilla sponge which is adapted from the book 'A Profit-Making Bakery Shop' by Wendy Kor. I believe this is a malaysian book. It doesn't really matter that the acknowlegdement and some parts of the book is written in chinese, all the recipes are bilingual though. I have tried many sponge recipes and this one is the one that I have been looking for. It could be the milk powder that is being used here that makes the difference. The texture is very soft and compact. No eggy taste and it is fairly white but of course taste is very subjective. My taste and others can differ, it may be good to me but not others :-D

Here goes:


150g cake flour/superfine flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
10g milk powder

60g cooking oil
50g water
4 (75g) yolks
80g castor sugar
1 tsp vanilla extract

4 (150g) whites
90g castor sugar (original 100g)
1/4 tsp (1g) cream of tartar

1. Sift ingredients (A) and put it aside
2. Whisk yolks and sugar till it turns lemon color
3. Add oil, water and vanilla and mix till well blended
4. Add ingredients (A) and mix it slowly till it forms a smooth batter
5. Whisk (C) till stiff
6. Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently
7. Pour batter into a lined 9" round cake tin
8. Bake in a preheated oven 180C for 35-40 mins or till it springs back when touched
9. Once cooked, removed from oven and invert the cake on the wire rack until completed cooled
10.Removed from mould and decorate it

The 'perfect' vanilla sponge cake - finally !!

Don't call me crazy but I have been on a mission to find a perfect vanilla sponge cake for creamed cakes for a couple of years already. I have tried many many recipes, not that they are not good but it didn't taste right for me. I know some of the people I know will ask why would I want my cake tastes like those from bakeries? Well, of course I admit that it can be difficult to replicate the taste of those lovelies from bakeries but to me it is a challenge - to be able to make something that is as good as those from known bakeries and not having to rely on sponge mixes *LOL* (simply because they have the closest taste). Neways, back to the topic of sponge cake, I finally found the perfect recipe and I am soo happy that I made it yesterday although I was pretty tired.

Recipe can be found here

The outcome is moist and soft cake. Yummy !!! I frost it with buttercream because I wanted to finish it off and of course, free some space in my fridge .. heh

At the same time, I used the opportunity to use my new gadget, which I actually purchased last year but never had the chance to use it until yesterday *LOL* Don't ask me how much I paid for it because you will tell me that I am crazy :-P But hey, you can grab it at Amazon at a price definitely cheaper than what I paid :-)

This is extremely useful especially weighing small grain items like gelatine powder, yeast, baking powder etc. .. lovely isn't it? (I can't help it, I am a gadget freak *LOL*)

Wednesday, May 13, 2009

Mother' Day

I would like to wish all mothers Happy Mothers Day. For me, mother's day is just like any other days but I do get cards and self-made gifts from my daughters. However, every year, since a few years ago, I will bake a cake for both my mom and mother-in-law. Usually it is something simple and both will have the same design *LOL* This year, I decided to make something different ie. to have their faces on the cake.

This is the cake I made for my mom. It is just a simple chocolate sponge with fresh cream.

I hope that she enjoyed the cake as much as I enjoyed baking and decorating it :-)

Friday, May 08, 2009

Mango pudding + fruit cocktail dessert

The weather has been pretty hot humid for the last week or so. To beat the heat, I made this dessert for our dinner and it was sure heaven *LOL* The pudding was store bought as my fridge currently has no space for me to make one from scratch.

What you need is good mango pudding (cut to cubes), 1 can of fruit cocktail or whatever fruit that you like with the syrup, plenty of ice or crushed ice and enough water to dilute the syrup.

This is the mango pudding that I used for this dessert.

Easy Waffles

The hubby likes eating waffles with ice-cream, for me, I prefer to have it with jam/fruit preserves. Got this recipe from the manual that comes with the Philips snack maker and I like the fact that it is easier than the ones using eggs. This one uses whipping cream instead but you will still need to whip it till stiff to lighten the texture of this wonderful waffles. Surprisingly even without sugar it tastes real nice and crispy.


200ml ice cold water
200g plain flour
300ml double cream (or any other whipping cream you have)
pinch of salt

1. Mix flour,salt and water
2. Stir till batter is smooth
3. Whip the cream until stiff
4. Mix the cream into the flour batter little at a time gently
5. Pour batter to the buttered waffle maker and cook as per the maker's instruction
6. Serve hot with toppings of your choice

Wednesday, April 08, 2009

Affordable Cooking Classes @ The Spice Queen Restaurant (Singapore)

I received this via email would like to share those who are interested. All the classes look interesting but unfortunately I am not able to attend all of them.

Epicurean World @ The Spice Queen Restaurant
24 & 26 Race Course Road
Singapore 218548
Tel: 64580572

* All classes are priced at $40 each, in line with the current worldwide economic situation.
* The cooking classes will be conducted at Spice Queen Restaurant, unless stated.


Sit back and relax as Chef Devagi shares her love for Indian breads and chutneys with a menu of Cheese-Onion Naan with Hot & Sweet Ginger Chutney, Puri with Banana & Green Mango Chutney and Masala Potatoes.
Wednesday 22/04/2009 7pm-9pm $40

It’s another fun day of bread and all things nice with Chef Devagi. Potato and Cauliflower stuffed Chapatis, Dhall Makhani, Sesame Jaggery Flat Bread, Tomato Onion Chutney
Friday 24/04/2009 7pm-9pm $40

An afternoon to remember as Chef Devagi shares her most requested menu for an afternoon tea! Enjoy delicious Chicken Broccoli Mushroom Quiche, Mini Orange Sauce Sugee Cakes, Warm Wholewheat Raisin Scones.
Saturday 25/04/2009 2pm - 4.30pm $40

Join cookbook author Devagi Sanmugam for this perfectly delicious afternoon preparing Thai-style salads and starters the way the restaurants do:Seafood Tunghoon Salad, Mango/Green Papaya Salad & Son-in-Law egg.
Wednesday 29/04/2009 7pm – 9pm $40

Chef Devagi has proof that yeast breads are fun and easy to create! She will show how different doughs can be used for a variety of breads, including a sweet dough for doughnuts and cinnamon rolls, dough for the perfect hamburger and hot dog buns.
Saturday 02/05/2009 2pm – 4.30pm $40

Chef Devagi goes creative. In each lesson she will teach how to make 1 sauce, paste or sambal and then use that to teach 3 dishes you can do with it.Tom Yam Paste – Tom Yam Soup, Tom Yam Cold Udon Noodles, Vegetables & Rice Noodle Salad.
Tuesday 05/05/2009 7pm – 9pm $40

Chef Devagi goes creative. In each lesson she will teach how to make 1 sauce or sambal and then use that to teach 3 dishes you can do with it.Sambal Belachan – Nonya Style Sambal Prawns, Pineapple Sambal, Village Style Fried Rice
Thursday 07/05/2009 7pm – 9pm $40

Monday, April 06, 2009

Panini wannabe :-P

This talk about panini started in a parenting forum which I frequent and made me crave to have one. I love sandwiches but not those cold ones. If it is not hot, it has to be at room temperature *LOL* So all these talk about panini excited me but the problem is, it is not very easy to get a low price panini presser (even the over the stove kind would cost a lot more). There is one selling at departmental store but it costs a whopping S$300+ :-( So after doing my window shopping, I decided to get a multi-plate snack maker.

It has 3 interchangable plates and well it works pretty fine for me although you may have a problem with thicker sandwiches though. I started with something simple.

Egg mayo sandwich

Peanut butter+banana sandwich

So far I am pretty happy with this gadget. In fact I have made waffles and pocketed sandwiches with it. The waffles will be updated later ;-D

Chocolate & Banana birthday cake

My eldest daughter turned 9 in the middle of March. I wasn't in the mood to do any baking but it just didn't feel right not to prepare anything for her. So as usual, I baked a cake for her to share with her friends at the day care centre. I know kids just love chocolate so I decided to bake a chocolate & banana cake with a simple chocolate ganache. Excuse the decor as I was like really pressing for time :-( But I was very happy that all the kids enjoyed the simple cake I did.

A slice of the cake (extra cake I did to celebrate at home)

The original recipe is taken from BBC Goodfood I skipped the crumble topping and used brown sugar and replaced the chocolate with dark chocolate (my favourite).

Here is the recipe with my changes. I double the recipe and baked in an 9 inch baking pan and with some excess I pour into a small about 6inch pan or you can use a loaf pan.

100g dark chocolate, melted by double boil or microwave
150g butter , softened
175g brown sugar
3 eggs, lightly beaten
175g self-raising flour
1 tsp baking powder
25g cocoa powder
2 large bananas, peeled and mashed

170g cream (dairy or non-dairy)
170g semi-sweet choc chips or anything choc that you like (sometimes I use more for thicker ganache)

1. Heat the oven to 180C
2. Cream together the softened butter and caster sugar until pale and fluffy, gradually add the egg, beating well between each addition
3. Sift together the flour, baking powder and cocoa and fold in using a large metal spoon
4. Add the mashed banana and chocolate and mix well
5. Pour into a greased and line baking pan and bake for about 45 minutes or until a skewer inserted in the middle comes out clean
6. Cool on a rack and then frost it with the ganache
7. For the ganache, heat the cream till you see bubbles at the side of the pan and add the choc and stir till all is melted, leave it to cool before use