Wednesday, November 16, 2011


Final holiday will starts soon :D I'm counting down & so excited on my coming trip.Yeah.... Are you going to a holiday? This will be my syiok holiday, because it's my 1st winter trip :D hahahaa...... okok, let's back to the main point " Kam Heong La La "

Yesterday I saw the fresh market selling clam ( la la ), feel like eating & is my hubby's favourite. So i bought it for dinner.
Here's the recipe :

  • 600g clams ( washed & soaked in salt water for 1 hour & drained )
  • 2 tbsp oil
  • 1 tbsp dried prawns ( soaked )
  • 3 stalks curry leaves
  • 10 shallots ( chopped )
  • 10 chilli padi ( chopped )
Seasoning :

  • 1/2 tsp fermented soy bean paste
  • 1 tbsp curry powder
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • 1/2 tsp dark soy sauce
  • 1/2 tsp chicken stock granules
  • corn flour water for thickening
  1. Heat up oil & saute dried prawns until fragrant. Add in curry leaves, shallots, chilli padi & stir-fry until aromatic.
  2. Add in clams, seasoning & stir-fry at high heat until well-mixed.
  3. Cover the lid, cook for about 2 minutes until clams are opened. Thicken with corn flour solution, mix well & dish up.
Happy Holiday !!!

Monday, November 7, 2011


Here's the pictures I had promised to post it on my 2nd baked " Intense Coffee Cake "
It was a nice cake that you must try. Love the texture :D


Final exam are over :D All mummies are so happy & relax now. I'm waiting & counting down for a super nice holiday in Dec. Heehee....
Yesterday I had a wonderful "potluck dinner" with my neighbours. I prepared few dishes. The 1st dish i would like to share with you is Baked Salted Chicken Drumettes. I had post this before, so I will move on to the next new recipe :D

The 2nd dish will be " Baked Chicken Wings with Basil Leaf 九层塔烤鸡翼" adapted from "1 Chicken Appetit" by K.S.Lee. The original recipe used honay while baking.... the 1st batch, I brush with honey & the 2nd is without honey. Both taste nice... depends on your own preference.
Here you go for the recipe :

  • 10 chicken wings

  • 15g basil leaf ( chopped )

  • some honey

  • 1/2 tsp salt

  • 4 tbps sugar

  • 1 tbsp fish sauce

  • 1 tsp garlic powder

  1. Rinse chicken wings & marinate with salt, sugar, fish sauce & garlic powder, set aside for 2 hours.

  2. Add basil leaf & bake at 180c for 20 minutes.

  3. Brush the wings with honey & bake again for another 5 minutes. Serve :D
Here's the 3rd dish " Chicken with Salted Egg Yolk " also from the book i mentioned above.

Here's the recipe :

  • 2 drumsticks ( de-boned & cut into pieces )

  • 3 steamed salted egg yolk ( mashed )

  • 2 springs curry leaf

  • 2 bird's eye chillis ( chopped )

  • 1 1/2 tbsp butter

  • 1/2 tsp salt

  • 2 tsp cornflour

  • 1 tsp curry powder

  • 1 tsp hua diao wine

  1. Mix drumsticks with salt,cornflour, curry powder & hua diao wine & set aside for 1/2 hour.

  2. Deep-fry in hot oil till fragrant.

  3. Fry curry leaf, chillis, butter & salted egg yolk till fragrant.

  4. Add in drumsticks & stir-fry evenly. Serve :D

Lastly, I prepared a fresh drink " Lemon Grass Juice " taught by my sister, Reese. Tq for the nice freshing drink :D

Friday, October 14, 2011


A special day for me!!!! Happy Birthday To Me @-->-- I'm so happy on my birthday, i baked myself a cake " Matcha Green Tea Mousse Cake In Kyoto Style ", make steamboat & grilled chicken " BBQ Chicken Drumstick " :D Hahaaaa.... did anybody cook & bake for yourself on your special day??? The feelings is good.... enjoy it!!!
Invited my neighbour to join. Had a great mini party.

Here's the recipe for BBQ Chicken. I did some changes ( added lemon juice ) on the recipe from the book i bought last 2 weeks. " Chicken Appetit 一百味鸡 "

  • 300g drumstick meat ( cut into thick cube pieces )

  • green, red or yellow capsicum ( cut into pieces )

  • 10 cherry tomatoes

  • 1 onion ( quartered & peeled )

Marinade :

  • 1 1/2 dried rosemary

  • 1 tsp salt

  • 1/2 tsp pepper ( optional )

  • some lemon juice

  1. Mix drumstick meat with Marinade & set aside for 3 hours or overnight.

  2. Tread 1 piece of capsicum, 1 piece of meat, 1 clove of onion, 1 piece of meat, 1 piece of capsicum & 1 piece of tomato onto a bamboo skewer or satay stick.

  3. Grill at 200c for 15 minutes or until cooked.

My cake!!!! Love it... taste nice & looks beautiful! Do you agree? Hahahahaa....... I mentioned before the book that i like it so much " 100 Desserts " . I followed the recipe exactly. Here, I'm going to share with you guys :D

Cocoa sponge cake :

  • 2 eggs, at room temperature

  • 60g sugar

  • 45g flour

  • 1/3 tsp baking powder

  • 1 1/2 tbsps cocoa powder

  • 1 tbsp cornstarch

  • 2 tbsps melted butter

  1. Sift flour, cornstarch, cocoa powder & baking powder together.

  2. Beat eggs & sugar with electric mixer for 8 minutes.

  3. Sift in the dry ingredients. Mix well. Pour in melted butter along the rim of the bowl. Stir well.

  4. Pour batter into a 7" cake tin lined with baking paper. Bake in preheated oven at 180c for 20 minutes.

Matcha Mousse :

  • 10g Matcha green tea powder

  • 2 tsps cornstarch

  • 2 egg yolks

  • 1 cup milk

  • 100g sugar

  • 3 tsps gelatin powder

  • 1 cup whipping cream

  1. In a pot, mix Matcha powder & constarch well. Add in egg yolks, milk, sugar & gelatin powder. Mix well. Put the pot over heat. Bring to boil. Strain the mixture. Leave it to cool.

  2. Beat the whipping cream until stiff. Stir it into the custard from Step 1.

Chocolate ganache :

  • 80g dark chocolate

  • 1/2 cup whipping cream

  • some red beans, cooked in water until soft

  1. Bring whipping cream to the boil in a pot.

  2. Finely chop the chocolate. Pour the whipping cream into chocolate. Stir until chocolate melts & the mixture well blended. Leave it to cool & beat until fluffy & thick.

Garnish :

  • 2 tsps Matcha green tea powder

  • Dark chocolate ( melt & brush over a chocolate mould, leave to set & unmould )

Assembly :

  1. Slice the cocoa sponge cake into 2 layers horizontally.

  2. Place 1 sheet of sponge into a cake tin. Pour the ganache over the spaonge. Top with another sheet of sponge. Arrange red beans on top. Lastly, pour the Matcha mousse over the red beans & sponge. Refrigerate until set.

  3. Spinkle Matcha powder over the set cake. Garnish with chocolate pieces. Serve.

Hope you like the recipe I shared :D Have A Nice Day!

Monday, October 3, 2011


Last week was my niece birthday. But we had no time to celebrate for her :( So we decided to celebrate for her on Sunday ( mean yesterday ). Between my eldest sister is coming back too :)
She requested a "Angry Bird Chocolate Cake" I promised i wil make for her :D

So I would like to try a new chocolate recipe from the book i bought " 100 Desserts "
French Hazelnut Chocolate Cake

Luckily it turns out great & taste nice :D heehee...
Here's the recipe :

  • 3 egg whites

  • 3 egg yolks

  • 120g dark chocolate

  • 1/2 cup sugar

  • 160g butter

  • 1/2 tsp vanilla essence

  • 90g flour

  • 3 tbsps milk

  • 2/3 groung hazelnut

  1. Finely chop the dark chocolate. Melt over a pot of simmering water.

  2. Beat butter & sugar with an electric mixer until creamy. Add egg yolks & vanilla essence. Beat further. Add flour, ground hazelnut & milk. Stir to mix well. Add melted chocolate & mix again.

  3. Beat the egg whites until foamy. Add 2 tbsps of sugar. Beat again until stiff. Fold the egg whites gently into the batter from Step 2. Pour the resulting batter into a 6-inch round cake tin lined with baking paper.

  4. Bake in a preheated oven at 190c for 30 minutes. Leave to cool & decorate as desired.

Friday, September 30, 2011


Tried a new recipe from the book i bought & i had mentioned it in my last post " 100 Desserts". Last Saturday, my family & I attend my neighbour's daughter mini Birthday party : ) I made this Black Sesame Panna Cotta & Blueberry Cheese Tarts for the party.
The taste is nice, but the texture abit hard :( I cannot recall back how many I put for the gelatine powder. But I don't know was my mistaken or the recipe printed wrongly. Sigh..... Did anybody bought this book & tried making it before?
Or...... is't the texture should be like that for panna cotta? hahahaa..... who can tell me the answer?
From the actual picture, it is white with sesame seeds... But I kept stirring to prevent it from boiling... so it becomes grey.. hahaha :D

Here goes the recipe :

  • 2 cups whipping cream

  • 1/2 cup milk

  • 3 tbsps sugar ( reduced )

  • 4 tsps gelatin powder

  • 4 tbsps ground black sesame

  1. Mix all ingredients together in a pot. Put on low heat. Bring to a dentle simmer. Cook until the gelatin dissolves.

  2. Leave the mixture to cool. Divide among small serving glasses. Refrigerate until set. Serve.

** Cook the ingredients over low heat. Keep an eye on it always because it tends to boil & overflow easily **

Monday, September 26, 2011


This is my hubby's favourite. Everytime when I ask him what to cook for dinner? He will answer me this. Hahahaa....
I think most of you or your mummy knows how to cook this. Right?? I learnt this from my mum :D

Here I will mention what I used in the recipe :

  • 2 drumsticks

  • 3 wings

  • 15 slices ginger

  • 3 pips garlic

  • 1 tbsp hua diao wine

  • soy sauce

  • dark soy sauce

  • 1/2 tbsp sugar

  • salt

  1. Cut chicken into pieces, marinate with soy sauce ( about 3 tbsps )

  2. Heat up 2-3 tbsps oil, stir-fry ginger & garlics until fragrant. Add in chicken pieces & stil-fry for few minutes.

  3. Add in hua diao wine, soy sauce ( about 2-3 tbsps ), dark soy sauce, sugar. Stir-fry for 1 minutes. Cover & simmer for 20 minutes or until cooked. Open the lid every 5 minutes & stir-fry. Add water if necessary.

  4. Add salt to taste & thicken with corn flour water.Dish up & serve.


Here I would like to thanks my friend, Shee Shee giving me this opportunity to bake a birthday cake for thier Church Sunday School kids. So happy with thier feedbacks. Tq so much :D

For the cake, I used sponge mix. There are 3 layers. 2 hazelnuts sponge sandwich with a chocolate sponge. In between the cakes I spread coffee cream & sprinkle some almond nibs & coat cake with whipped fresh cream. Here's the pix taken by my friend :D For the decorations, I really no idea what do draw on a 14" x 11" cake. At 1st I decided to draw the famous bird ( Angry Bird ). At last I din't due to the rough surface. I can't make the cream smooth :( Fedup with that, so I just make it simple. Here's I share with you the coffee cream recipe :

  • 1 tbsp instant coffee

  • 1 tbsp cold water

  • 220 fresh cream ( whipped )

  • 2 tbsp Kahlua

  1. Stir instant coffee with cold water until melt.

  2. Fold in whipped cream & Kahlua until well blended.

Another week gone. October is coming soon..... Haiz :( School exam just over not even one and half month, the final exam is coming again in 22 days ;(
Yesterday I went to take out my wisdom tooth... Syiok !!!! I still can feel uncomfortable now. Can't even chew :( To forget about the pain, I bake a new recipe from the book I bought that i mentioned it from my previous post " Almond Maple Syrup Cake " Haha..

It taste & looks nice... hehe :D Love it :) Here's the recipe :

  • 120g flour

  • 1 tsp baking powder

  • 150g butter

  • 90g castor sugar

  • 2 medium eggs

  • 4 tbsps milk

  • 4 tbsps ground almond

  • 3 tbsps maple syrup

  • 1/2 cup flaked almonds

  • butter

  1. In a mixing bowl, beat butter & sugar until creamy. Add one egg at a time. Beat after asch addition. Mix in half portion of maple syrup.

  2. Add in sift flour & baking powder & milk. Mix well. Lastly, add in ground almonds & mix again.

  3. Grease the muffin tin with butter. Arrange flaked almonds over & on the sides of the tin. Pour in the batter until 3/4 full.

  4. Bake in a preheated oven at 190c for 25 minutes. Take the cakes out & brush the remaining maple syrup over the area with flaked almonds. Leave to cool & serve.

** To have the best result, brush the maple syrup over while the cakes are till hot**
Makes 6 muffins

Tuesday, September 20, 2011


Every week I will go to the book store for new recipe books. Last week I found one. Love all the recipes in this book. Tried 2 recipes from here " Intense Coffee Cake " & " Peanut Butter Banana Cupcakes "

Here, I just share Peanut Butter Banana Cupcakes recipe because i forgot to take a picture of my Intense Coffee Cake :( Nevermind, I will make it again & post the recipe together :D

Here's the recipe that you are waiting for :-

  • 240g flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/8 tsp salt

  • 120g butter

  • 3/4 cup sugar

  • 2 eggs ( grade A )

  • 2 large bananas

  • 1/4 cup warm milk

  1. Sift flour, baking powder & salt together.

  2. Peel & mash the bananas with a spoon.

  3. Add baking soda to warm milk & mix well.

  4. In a mixing bowl, beat butter & sugar with an electric mixer until creamy. Add one egg at a time. Beat after each addition.

  5. Add half of the flour & milk at a time to the egg mixture. Mix well after each addition. Repeat once. Stir in the mashed banana.

  6. Divide the batter among the baking paper cups. Bake in a preheated oven at 190c for about 25 minutes. Set aside to let cool.

Peanut butter icing :-

  • 60g butter

  • 1/2 cup icing sugar

  • 1 tbsp milk

  • 1/3 cup peanut butter

  1. Beat butter until smooth. Add icing sugar a little at a time while beating. Add in milk & peanut butter. Beat well.

  2. Transfer the icing into a piping bag. Pipe over the cooled cupcakes. Serve.

Enjoy !!!

Monday, September 12, 2011


My grandma is here again !!!! Yeah...... :D She likes to eat chestnuts so much, so I cooked this Braised Chicken With Chestnuts & Mushrooms for her to try from the recipe book I mentioned in my last few post.

Here's the recipe :

  • 1/2 chicken, cut into pieces

  • 10 dried chestnuts, soaked overnight & removed skin

  • 1 tbsp oil

  • 5 pips garlic, peeled

  • 10 shallots, peeled

  • 8 slices ginger

  • 8 black mushrooms, soaked

  • 1 carrot, peeled & cut into chunks

  • 2 stalks spring onion, cut into short lengths


  • 1 tbsp oyster sauce

  • 1/2 tbsp light soy sauce

  • 1 tsp sugar

  • 1/2 tsp salt

  • 300 water

  • 1 tbsp shaoxing wine

  1. Heat up oil, saute garlic, shallots & gingers until aromatic. Add black mushrooms, chestnuts, seasoning & bring to boil. Lower the heat & simmer for 20 minutes.

  2. Add carrot, chicken & simmer for another 20 minutes or until meat is cooked. Lastly stir in spring onions. Dish up & serve.

Today is Mid-Autumn Festival. It's a day for kids to play lantern & candles outside, & also for aldults to admire the full moon. But too bad, we played for only 1/2 hour, it started to drizzling :( & there is no Moon....

Cook this Assam Prawns for dinner. It's also from the cook book I mentioned lately. Yummy....

Recipe recipe :

  • 2 tbsp oil

  • 1 tsp chopped garlic

  • 1 onion, peeled & shredded

  • 1 red chilli, shredded 500g prawn meat ( large size )


  • 2 tbsp tamarind paste mixed with 5 tbsp water & squeezed out juice

  • 1/2 tbsp sugar

  • 1 tsp oyster sauce

  1. Heat up oil, saute chopped garlic & onion until aromatic. Add in chilli & stir-fry until fragrant.

  2. Add in prawns & seasoning. Stir-fry over high heat until cooked. Dish up & serve.


Besides baking, I steam too :) Heehee.... My kids love paos. She I will make paos very often. This time I make Pumpkin Pau with red bean paste filling. It's special & heathier because the recipe uses corn oil instead of shortening.

Here's the recipe :

  • 100g pumpkin flesh ( steamed & mashed )

  • 200g low protein flour or pau flour

  • 4g yeast

  • 35g sugar

  • 2 tbsp corn oil

  • 30-40ml water

  1. Mix all ingredients & knead till a smooth dough.

  2. Divide it into 40g each. Flatten & roll up like a mini swiss roll. Continue until finished.

  3. Then wrap in red bean paste or others flavour paste & rest for 30 minutes.

  4. Steam over medium-high heat for 12 minutes.

Another year of Mid-Autumn Festival. Time flies...... This year I'm making the same mooncakes as last year :D No new recipes to share here :)

Used extra dough to make 猪仔饼 with my cookie cutters :)



Hi friends, quite a long time i din't post in my blog. That's not mean I din't bake & cook. Hahahaa....
Here's a cake I baked for my daughter's 7th Birthday. I let her choose what cake she wants. She choose this Rocky Mellow Chocolate Cake from one of my recipe book " Chocolate LOVE" by Elisabeth Siahaja.

Here's the recipe :


  • 250g unsalted butter

  • 330g dark covertures' chocolate

  • 20g chocolate paste

  • 10 espresso paste

  • 1 packet 3-in-1 coffee powder ( I used 2-in-1 )


  • 5 eggs

  • 200 sugar ( reduced )

  • 10g vanilla essence


  • 200g all-purpose flour

  • 30g cocoa powder

  • 8g baking powder


  • 100g sour cream ( I replaced with plain yogurt )

  1. Melt A till well-combined on double boiler. Whip B on high speed till thick & fluffy.

  2. Mix slowly A & B batter, followed by C. Lastly fold in D slowly.

  3. Pour the mixture into two 9" round ( I used 8" square) baking tin lined with baking paper. Bake at 170c for 30 minutes or just firm to touch.

  4. Leave to cool on wire rack before removing from tins. Spread filling in the middle & decorate as desired.

Rocky Mellow Filling


  • 40g sugar ( reduced )

  • 100 water


  • 5 egg whites


  • 200g white chocolate

  • 300g dark covertures' chocolate


  • 10g gelatine powder dissolves with 30g hot water


  • Colourful marshmallow as desired quantity

  1. Boil A for about 3-5 minutes till soft ball is formed.

  2. Whip B till soft peak & slowly add A to combine. Continue whipping till fluffy.

  3. Melt C and fold it into the above mixture.

  4. Whip D till stiff & fold lightly to the above mixture. Add in E and mix till thoroughly combined.

Assembly :

  1. Place one layer of the cake on a cake board.

  2. Pour in 2/3 of the Rocky Mellow Filling, spread evenly & place some marshmallows on it.

  3. Place another layer of cake on it & pour the remaining filling on top. Level it. Decorate marshmallows on top & let the cake set in the freezer for 1 hs. Remove & decorate as desired.

Tuesday, August 23, 2011


Yesterday was my hubby's birthday. I made a cake for him, Opera Cake. My kids & I gave him a surprise once he reached home. My daughter played a Birthday song with violin to him. He was so happy :D

This was my 1st attempt. It turns out great.

For dinner, I fried mee ( bought by a friend of mine from Sg.Belik-It's homemade & very popular ) as 寿面 & Baked Crispy Chicken again. Hahaha... We had a wonderful dinner.

Here's the Opera Cake recipe ( Adapted from Le Cordon Bleu Home Collection ). I added some toasted almond nibs to the butter cream :)

Almond Sponge :

  • 65g icing sugar ( reduced )

  • 2 1/2 tbsp flour

  • 75g almond powder

  • 3 eggs

  • 15g unsalted butter, melted & cooled

  • 3 egg whites

  • 1 tbsp caster sugar

Ganache :

  • 200g dark chocolate, finely chopped

  • 120ml milk

  • 110 whipping cream

  • 50g unsalted butter, softened

Coffee syrup :

  • 1 tbsp sugar ( reduced )

  • 1 1/2 tbsp instant coffee

  • 90ml water

Butter Cream :

  • 60g caster sugar ( reduced )

  • 1 egg white

  • 1 tbsp instant coffee

  • 100g unsalted butter, softened

  • 50g almond nibs, toasted

  1. To prepare the sponge layer, first, preheat the oven to 200c. Line a 20x30cm baking pan with parchment paper. In a large bowl, sift icing sugar & flour, then add the almond powder. mix well. Add eggs, one at a time, & beat until pale. Add the melted butter. Mix well.

  2. Beat the egg whites until stiff, then gradually add in sugar & continue beating until stiff peaks are obtained.

  3. Add 1/3 of the beaten egg whites to the batter, mixing well, then incorporate the remainder, folding until just combined. Pour batter onto the baking pan & spread evenly. Bake for 6-8 minutes, or until golden brown & springy when touched. Loosen the edges with a knife and carefully turn out onto a wire rack covered with a sheet of parchment papre. Allow to cool.

  4. Place finely chopped chocolate in a heatproof bowl & set aside. Bring milk & 30ml cream to a boil. Pour the hot liquid onto to chocolate. Wait for 30 seconds, then add the butter & mix until smooth. Let cool until a spreadable consistency obtained.

  5. To prepare the coffee syrup, place sugar & 90ml water in a pan & stir until sugar dissolved. Bring to boil & add coffee.

  6. To prepare butter cream, place sugar & 3 tsp of water ina heavy skillet & make a sugar syrup, i.e. stir until sugar is completely dissolved, then boil, without stirring, until syrup reaches soft-ball stage, between 116c.

  7. Beat the egg white until soft peaks are obtained. Continue beating while incorporating the hot syrup. Beat until mixture is cold. Dissolve instant coffee in 1 tsp of boiling water & add to butter. Add 1/2 of the egg white mixture & beat well, the gently fold in the remainder until well combined. Mix in toasted almond nibs.

  8. Using a knife, divide the sponge into 3 equal sections. Each should be 10x20cm. Place each cake layer on boards respectively & brush with coffee syrup, then spread chocolate ganache on top evenly. Chill for half and hour.

  9. Remove & spread butter cream evenly on top of the chocolate ganache. Chill for another half and hour.

  10. Remove & ply up the 3 cake's layer.

  11. Melt the rest of the ganache over a pan of very hot water. Bring the remaining cream to the boiling point & incorporate into ganache. Allow to cool until a smooth spreadable consistency is obtained. Spread over top of the cake & chill before serve.

Happy Birthday My Dear :)


Finally, my daughter's school exam is over. But I'm not very happy with her results. Careless! Careless! Careless! Haiz......
Today i would like to share 2 recipes that i tried last few weeks with you guys:) The very 1st is Steamed Spare Ribs With Tomato & Bean Paste. It's a nice & delicious dish when it goes with rice.

Here's the recipe :

  • 300g spare ribs ( cut into sections )

  • 3 tbsp minced garlic

  • 100g tomato ( cut into small pieces )

  • 1 tsp sugar

  • 1/2 tsp salt

  • 2 tbsp plum sauce

  • 1 tbsp bean paste

  • 2 red chillies ( diced )

  • 1 tbsp corn flour

  1. Marinate spare ribs with sugar, salt, plum sauce, red chillies & bean paste for about 1/2 hour.

  2. Add in garlic & tomatoes.

  3. Steam over medium heat for about 25 minutes till cooked.

Isn't easy??? heheeee.....

The 2nd is Baked Crispy Chicken. This is super easy. I used ready-mix salted chicken powder to marinate. Then I just bake it with the oven. I post the ready-mix powder picture later because i finished & threw. Hee hee......

Saturday, August 6, 2011


Hi friends, as a promised from my last post. I'm back with 2 new recipes. The very 1st one i would like to share with you is Spicy Curry Leaves Chicken Cubes.This simple dish was from my mum. I cooked it once since long long ago. The original recipe is with alittle gravy, not too much as mine. Due to my kids & hubby love gravy so much, i cooked it more. Hehehe :P

Here's the recipe...

  • 1 piece of chicken breast / 5 chicken fillets ( cut into small cubes )

  • 5 stalks curry leaves

  • 2 pips garlic ( chopped )

  • 3-4 chili padi

  • 2 tbsp fish sauce

  • 4 tbsp water

  • 1 tbsp oil

  1. Heat up oil, stir-fry garlic & curry leaves until fragrant.

  2. Add in chicken breast/ fillet cubes, chili padi,fish sauce & water. Stir-fry over high heat until cooked. Lastly, thicken with alittle cornstarch water. Dish up.

The second is Spaghetti Carbonara. Is a Italian pasta cuisine. Simple to make, yet delicious.... my kids & my favourite spaghetti dish at the moment! Do you know what my kids tell me while they are having it for lunch?? " Mummy, it taste very nice & nicer than the shop one!!!" hahaha.... ya, I agreed with them!! LOL ..... Back to this recipe.... last few days, I searched for carbonara recipes online, & I found this recipe is the best among the others. Let's share the recipe now......

  • 450g spaghetti

  • 1/2 cup Thickened cream/ Heavy cream/ Double ceam

  • 2 eggs ( well beaten )

  • 6 sausages ( cut )

  • 3 tsp olive oil

  • 1/2 tsp salt

  • 1 tsp black pepper

  • 1 cup grated Parmesan cheese

  • 2 tbsp parsley ( chopped )

**All ingredients have to be at room temperature before you start**

  1. Fill a large pot with water & add in 1 tbsp of salt. Boil the water & cook spaghetti for 6 minutes or as per package instructions.

  2. In a pan, stir-fry sausages with 1 tbsp olive oil until crisp. Set aside.

  3. While the spaghetti cooks, combine & mix well the cheese, salt, black pepper, cream, & olive oil in a pot. Cook in low heat until chees is melted ( Do NOT Boil )

  4. Take the sauce of the heat, & wait till it slightly cold. Add in the beaten eggs & keep stirring until well blended.

  5. Drain spaghetti & put it into the fried sausages pan. Pour sauce on top & stir well.

  6. Preparing each individual plate, sprinkle some black pepper & parsley.Serve.

Serve 4 ....... Enjoy!

Have a Nice Weekend

Wednesday, August 3, 2011


It's August, I'm quite busy doing revision with my kids, preparing for her 3rd term examinations:( But I can't wait to try out those delicious dishes from my new cook books.
The 1st recipe that I wanted to share with you is Stewed Pork Belly With Peanuts a recipe adapted from the book " Flavours From My Kampung" by Bryan Ong.

Actually this is not a new recipe, i think most of you, know how to cook it. To me, was my 1st attempt :P I love it. Here's the recipe :

  • 150g peanuts, washed & drained

  • 1kg pork belly

  • 1 tsp dark soy sauce

  • 1 cup oil for deep-frying

  • 10 pips garlic, peeled

Seasoning :

  • 1 tbsp fermented soya bean paste

  • 2 tbsp light soy sauce

  • 1 tbsp oyster sauce

  • 1/2 tbsp sugar

  • 1/2 tbsp sesame oil

  • 2 tbsp shaoxing wine

  • 1 tbsp dark soy sauce

  • 2000ml water

  1. Put peanuts & 800ml water into a saucepan & bring to boil. Lower the heat & simmer for 10 minutes. Dish & drain.

  2. Cook pork belly in boiling water for 10 minutes. Dish & drain. Rub a little black soy sauce all over the pork belly & deep-fry in hot oil until golden brown. Dish & drain. Cut pork belly into about 1cm thick slices.

  3. Heat up 2 tbsp oil & fry garlic until aromatic. Add in peanuts, seasoning & simmer for about 1 hour. Add in pork belly & continue to simmer until tender. Dish up & serve.

*** To save cooking time, you can add in 1 small tin of "Braised Peanuts" when the pork belly is tender to replace the raw peanuts. Reduce 500ml-800ml water & seasoning if you use "braised peanuts" because you already saved the 1 hr cooking time.***

Last 2 days, my neighbour gave me a pumpkin. Thinking what can i do with that. So i keep searching for pumpkin recipes. At last i decided to make this "Steamed Pumpkin Cake" adapted by Steamed Cake & Kuih Muih by Karen Tan.Yes, I have had this book for long long time, but this the first time trying out her recipe..& is my 1st attempt trying out chinese steamed cake :P
Yeah!!!!! Successful!!! It's very nice. The texture is just nice that i make some adjustment in the water.

Want the recipe?? Here you go....

  • 400g pumpkin ( peeled, shredded )

  • 200g minced pork

  • 50g dried shrimps

  • 3 chinese mushrooms ( soaked, diced )

  • 6 shallots ( chopped )

Batter :

  • 300g rice flour

  • 1tbsp corn flour

  • 1 tbsp wheat starch

  • 1 tsp salt

  • 1 tsp caster sugar

  • 1 nos egg

  • 800ml water

Seasoning :

  • 1 tsp pepper

  • 1/2 tsp salt

  • 1/2 tbsp oyster sauce

  • 1 tsp sesame oil

  1. Combine batter ingredients, stir lightly, strain well until smooth, keep aside.

  2. Heat up 2 tbsp oil to saute chopped shallots at medium heat until fragrant. Add in shredded pumpkins, minced pork, dried shrimps, mushrooms & seasoning, stir-fry briskly until aromatic.

  3. Gradually add in batter, stirring until thicken, remove & pour into a 9 inches square steaming tin, level the surface.

  4. Steam in the preheated steamer at high heat for 35-40 minutes until cooked though. Remove from heat, leave to cool before cut into pieces.
Wah... another dish to share with you that I cooked for tonight's dinner " Chicken in spicy sauce " ( 口水鸡 ) from the same recipe book I mentioned just now.
Do you know why it's called saliva chicken in chinese? Anybody know the answer? hahaha..... But once i tried, I will name it as 流口水鸡..... hahahahahahaaa...... :D because it's really taste good.

My family love it so much. My son told me : Mummy, same like the chicken rice". Haha.. yes yes, i think i can open a chicken rice shop with this nice recipe.

Do try it & let me know whether I can open a chicken rice shop with this yummy chicken anot? LOL..... Just joking, here's the recipe go.....

  • 1 small cucumber, diced

  • 2 chicken whole legs, deboned

  • 3 tbsp oil

  • 1 tbsp chopped garlic ( I put 3 tbsp )

  • 1 tbsp chopped ginger ( ! put 2 tbsp )

  • 1 tsp chilli powder

Seasoning ( Mixed )

  • 2 tbsp light soy sauce

  • 1/2 tsp sugar

  • 1 tsp sesame oil

  • 1 tbsp shaoxing wine

  • 1 stalk coriander leaf, chopped ( I avoided )

  • 1 stalk spring onion, chopped ( 1 avoided )

  • 1 tbsp toasted sesame seeds

  1. Cook chicken thighs in boiling water for 10 minutes. Remove from heat, leave to immerse in the stock till cool. Cut into pieces & place onto a serving platter lined with cucumber.

  2. Heat up oil, saute chopped garlic & ginger until aromatic. Dish & drain. Add in 1 tsp chilli powder into the hot oil & stir well. Remove from heat.

  3. Pour seasoning over the chicken, sprinkle fried chopped ginger, garlic, chopped coriander leaves, spring onion. sesame seeds ontop. Lastly dizzle chilli oil over & serve.

I will try out a new recipe tomorrow & share with you all soon :D Good Night & Have A Nice Day.......


Hello friends, I'm back with my July projects even though it's August. Hehehe.... This was a gift cupcakes to my friend's son, little Issac. He loves his ginger breadman soft toy so much. He brings along everyway he goes. So her mum asked me to do this for him :D
Just a simple decoration with butter cupcake, hope little Issac loves it.

Another gift here, was a birthday cake for little En Ya's 1st birthday. Finally, she turns 1. Time flies..... :P She is just 1, i think she might not know who is Hello Kitty. But I'm sure she will love it because it's cute. Hahahaa.....

Besides that, I make a cupcake for my dear dear friend's birthday. It's piggy in Angry Birds. Hahaha....

Did all this in 1 whole day. It's wonderful !

Sunday, July 17, 2011


Yesterday, we whole family went to visit UK Farm in Kluang,Johor. It was a nice place for kids to enjoy. They can experience in feeding goats ( with milk & grass) & ostrich ( with leaves ). After 3 hours visiting, we went to visit my grandma who stay in Renggam,Johor :D My kids so happy when they see thier great-grandma. 1 day trip was fun & tired :P

Oh ya, another simple recipe that i wanted to share with you. FRIED MINCED MEAT with 九层塔 (Hydroponic Basil) . Ya, it's just fried minced meat. But the very special ingredient in this dish is 九层塔.

This time was my 2nd tried. On my 1st try, i just fried with minced meat. This time i fried with minced meat & eggplant. I prefer just fry with minced meat. Next i will try to fried with chicken fillet cubes.

Here's the ingredients I used :

  • 400g minced meat

  • 5 pips garlic ( chopped )

  • 6 shallots ( chopped )

  • 3-5 chopped chilli padi

  • 20 or more 九层塔 leaves

  • 1/2 cup water

  • 2 tbsp soy sauce

  • salt to taste

  1. Heat up 1 tbsp oil, stir-fry garlic, chilli padi & shallot until fragrant. Add in minced meat & 九层塔. Stir-fry at hight heat.

  2. Add in water, soy sauce & salt. Thicken gravy with corn flour water.

  3. ~ if you like eggplant, deep-fry eggplant before adding ~


Monday, June 13, 2011


My favourite Japanese bean curd & salted egg, all in 1. I'm loving it :P Not only me, my kids, hubby & grandma said it's delicious & looks nice. Heehee....

This recipe is from a book i bought last 3 years " Fun with Pork " from Low Beng Hoe, published by SEASHORE.

  • 100g pork

  • 100g prawns

  • 2 salted egg yolks ( mashed & cut into thick pieces )

  • 2 Japanese bean curd ( cut into 6 pieces each )

Seasoning A

  • 1 egg

  • 1/2 tsp salt

  • 1/2 tsp sugar

  • 1/2 tsp pepper

  • 1 tbsp oyster sauce

  • 1 tbsp sesame oil

  • 1 stalk spring onion

Seasoning B

  • 1 egg white ( avoided - i replaced with cornstarch solutions )

  • 1/2 tsp salt

  • 1 tsp sesame oil

  • 100 ml water

  1. Mince pork & prawns until sticky, then blend with Seasoning A.

  2. Stuff pork mixture onto bean curd, sprinkle salted egg yolk on top, line on the evaporating dish & steam for 10 minutes, then remove from the evaporating dish.

  3. Heat up the pot, cook Seasoning B until boiling, then dress on the Japanese bean curd and garnish with some spring onion. Serve.

Sunday, June 12, 2011


Mid-year school holiday just ended. My kids & i had a 5D4N stayed in S'pore. We had a great & fun holiday there. But it was quite tiring for me to take care both my kids during the stay because my hubby din't follow.

My hubby miss my cooking so much during my holiday in S'pore. Hahaha :P The next day, i cooked dinner for my hubby & grandma although i'm still lazy & in holiday mood.

This is the dish i cooked that night Bitter Gourd Chicken that my mum used to cook.

  • 3 chicken drum sticks ( cut into pieces ), marinade with 2 tbsps soy sauce

  • 1 medium size bitter gourd ( cut into square )

  • 1 tbsp fermented black bean

  • 4 pips garlic

  • 5 pieces ginger

  • 1 tbsp sugar

  • 2 tbps light soy sauce

  • 1/2 cup water or more

  1. Blend garlic, ginger & fermented black beans.

  2. Heat up 1 tbsp oil, fragrant blended ingredients, add in chicken pieces, bitter gourd, sugar & soy sauce, stir-fry briskly until the colour of chicken pieces are changed.

  3. Add in water & bring to boil. Cover & simmer at low heat for 20-25 minutes.

  4. At last, thicken with a little cornstarch solutions.

Wednesday, May 25, 2011


What's my breakfast for this morning? It was Mango Swissroll. Yummy :D I'm using the same recipe, i just add 1/2 tsp mango essence into the egg yolk batter. Added too many mangoes flesh here, it seems difficult to roll it tight & nice. Hehehe :P But i taste very nice. Those mangoes are soooooo.... juicy & sweet. Tq my dear neighbour for the mangoes. But i still left some, what can i do with them?


Last week i received an order. She requested for Iphone cupcakes. These was my 1st attempt. Love it so much.

I did it simple for the logos.

For the flavor, she wants in mango flavor. I baked butter cupcake with mango puree inside.