Monday, 20 July 2015

Easy Otah

Steam egg ingredients:
2 eggs lightly beaten
177ml water/clear stock
1/2 huatiao wine
1/2 light soya sauce
1/2 sesame oil
Dashes of white pepper
Some chopped spring onion (optional)

1. Gently combine eggs, do not over mix. Strain mixture.
2. Arrange otah in thin layer in a dish. Pour the strained mixture over otah and top with chopped spring onion.
3. Cover the dish with cling wrap or aluminium foil for preventing water for dripping into the dish during steaming.
4. Steam it over high heat for 15 minutes.

Otah recipe adapted from Me+Food = Love for Family

21st Birthday Cake (Fondant)

Thursday, 7 May 2015

Mini Mallow Chocolate Soft Cookie

158g plain flour
1/2 tsp baking powder
pinch of salt
40g dutch cocoa
115g unsalted butter
100g castor sugar
100g light brown sugar
1 large eggs
1 tsp vanilla essence
88g chocolate chips
25g mini marshmallow
100g chopped almond nuts (optional)

1. Preheat oven to 175c degrees. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, Mallow Bits, and chopped almonds. Drop cookie dough by rounded teaspoons onto prepared baking sheet, about 1 inch apart.

5. Bake cookies for 8 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 2 minutes. Move to a cooling rack and cool completely.

- Recipe adapted from two peas and their pod Sorry that I have rename it!

Chocolate Fudge Cake

170g butter, softened
180g castor sugar
3 eggs, beaten
3 tbsp corn syrup (I use golden syrup)
3 tbsp ground almonds
125g self-rising flour
pinch of salt
30g unsweetened cocoa powder

152g semisweet chocolate, broken into pieces
50 brown sugar
152g butter
2 1/2 tbsp evaporated milk

Frosting method:
Place chocolate, brown sugar, butter, evaporated milk in a heavy-bottom pan. Heat gently, stir continuously, until melted. Let it cool. Refrigerated until spreadable.

Preheat oven to 180c.
Place the butter and sugar in a bowl and beat togther until light and fluffy. Gradually beat in the eggs. Stir in the corn syrup and ground almonds. Sift the flour, salt and cocoa into a separate bowl, then fold in the cake batter. Add a little water, if necessary, to make a dropping consistency.

Spoon the batter into the mould/pan and bake in the preheated oven until springy to the touch and skewer inserted in the center comes out clean.

Lets stand for 5 minutes, then turn out onto wire rack to cool completely. When the cake have cooled, sliced them into 2 pieces, sandwich them togther with half the frosting. Spread the remaining frosting over the top and sides of the cake, swirling it to give a frosted appearance.

-Baked at 175c, 50 minutes for 6" mould

*You may use 2 8" pan for lower cake. Bake at 35 minutes.

Thursday, 23 April 2015

Chicken Wrap

Chicken/left over chicken or any meat. (shredded)
2 eggs (beaten)
Lettuce (shredded)
1 Tomatoes (diced) 
Green pepper (diced)
Mozzarella Cheese

Bought the chicken from Cold Storage. 
1. Chicken grill at 175 degree for 30 minutes. Once cool, shred the meat. 1 whole chicken breast is enough for 3 wraps.
2. Heat pan add some oil and fry omelette. Slice into shredded.
3. Heat wrap in pan for 1 minute for both side. Sprinkle some mozzarella cheese, then the rest of the ingredients. Top with more cheese and mayonnaise. 
4. Fold half and cook till cheese melted and cut half. Serve hot.

I have make some changes to the recipe.
-Recipe adapted from Me+Food = Love for Family

Monday, 20 April 2015

Hotdog and Cheese Prata

Slice cheddar cheese
*You may replace with other ingredient like ham.

Roll it when prata start to thaw. Place it in the air fryer for 12 minutes, 160 degree. You may adjust to your own temperature and timing.
Slice it and serve.

Chicken Claypot Rice~瓦煲鸡饭


绍兴酒,麻油 ,胡椒粉,糖,薯粉。

1) 鸡肉块加入所有的腌料数个小时。
2) 白米和水放入瓦煲内,加盖煮滚之后转小火至米饭上出现许多的小孔。 
3) 然后加入腌好的鸡肉块(姜不拿),切片的腊肠连腌肉的汤汁一起倒入米饭上。
4) 再加盖小火焖大约15分钟,然后熄火,再盖著焖15分钟才开盖切润肠,撒上青葱粒和炸葱仔即可享用了。

Sweet Vinegar Prawns~糖醋虾

1/2 tsp Sichuan pepper (I omit this)
1 tbsp chopped ginger
1 tbsp chopped garlic
12 prawns
Huatiao chinese wine

Sauce Ingredients:
3 tbsp black vinegar
2 tbsp soy sauce (I have added dark soy sauce instead of soy sauce)
1 1/2 tbsp sugar
1 tsp sesame oil
Mixed well until sugar dissolve.

1. Fry ginger and garlic till light brown. Add sichuan pepper.
2. Add prawns and toss for few minutes. Add dashes of huatiao chinese wine.
3. When prawns turn orange, add in prepare sauce. Toss well.
4. Toss until sauce reduced and thicken, its ready to serve.

-Recipe adapted from Me+Food = Love for Family

Friday, 10 April 2015

Coconut Milk Mango Pudding

3 ripen mangoes (1 to be cubed small)
60ml condensed milk
60ml evaporated milk
60ml coconut milk (I use 50ml as I only left with 50ml)
1 1/2 tbsp gelatine powder
70ml water

1. Add water, coconut milk and gelatine into pot on small heat and stir until dissolve. Set aside. Cool it slightly.
2. Blend 2 mangoes with evaporated milk and condensed milk.
3. Pour into coconut mixture.
4. Put mango cubes in jar and pour in mixture. Chill till set. Serve cold.
-Recipe adapted from Me+Food = Love for Family
-Makes 9 jars.

Wednesday, 1 April 2015

Chocolate Meringues ~ 巧克力蛋酥

I had my first meringues in Todai buffet restaurant few days ago, which is coconut flavour. Tasted quite nice and I decided to bake mine too.

60 g egg white
60 g icing sugar
1/4 tsp cream of tartar
6 g cocoa powder

Preheat oven 150 degree.

Whisk egg white until frothy. Add in cream of tartar and icing sugar 1 tablespoon at a time. Beat until stiff and shiny. Sift the cocoa powder over the meringues and gently fold the cocoa powder into the meringues with a spatula.
Reduced oven to 100 degree and bake the meringues approximate 1 hr 15mins to 2 hrs or can be easily remove from the baking sheet.

I just do some swirls. You can pipe or do it with 2 spoons.
This size took 1 hr and 15 mins to baked.
This took 1 hr and 45 mins to baked.

  • Please do not reduce any more sugar for this recipe. 
  • The longer you bake, the firmer inside. If you want it to be chewy inside you may reduce the baking time.
  • Meringues can be stored in air-tight container at room temperature for 3 days, depends on the humidity.

Monday, 30 March 2015

Singapore Style Fried Oyster Egg ~ 蚝煎

8 pcs frozen large oysters (defreeze them and set aside 100ml water)
2 stalks spring onions, cut into 5cm length
4 tbsp cooking oil
2 tbsp chinese cooking wine
3 eggs, beaten until foamy, add in 2 tbsp fish sauce

2 tbsp tapioca flour
1 tbsp rice flour
1 tbsp fish sauce
100ml water (from the frozen oyster water)
(mix well the batter)

Coriander leaves/Spring onions
1. Put frying pan in high heat and pour in oil. When oil is hot, pour in half batter to make a thin layer. Cook till brown and crispy.
2. Add in eggs and let it set for awhile then turn it over to cook the other side. Cut it up into smaller pieces and add some oil.
3. Pour in the rest of your batter over the omelette and toss around.
4. Add in the raw oysters and toss until at least half cooked. Add in spring onions the last few seconds before serve.

Wednesday, 11 March 2015


50g ground almond 
10g cocoa powder
76g icing sugar

46g egg white
46g icing sugar
Dip a bit of water on your finger tip, to smooth the surface. Not too wet. Tap it gently.
Set aside for 30 minutes.
2 types of temperature gave me 2 types of looking. On the right side should be the correct one.
I still can't catch the right temperature to make a nice macaron. Will challenge it again!

- Recipe adapted from Nasi Lemak Lover