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Chocolate Cashew Nut Brownies

Have the urge to bake something for Christmas but it has been raining cats and dogs and i only have limited ingredients to do my baking, hence, i settled with this brownie, instead of the traditional way baking on baking tin i baked in in the tart mould and cupcake mould.

Here you go the recipe of my Chocolate Cashew Nut Brownies


225g softened butter, a little extra for greasing
150g black cooking chocolate button
225g self-raising flour (sifted)
100g - 125g caster sugar (use according to how sweet your tooth is.. i used 100g)
4 eggs (beaten)
75g - 100g Cashew nuts, chopped (you can use pecan nut, walnut, pistachio or whatever nuts of your preference)
100g chocolate button
* optional : icing sugar for dusting


1. Preheat oven to 180c
2. Grease the moulds or if you are using square baking tin grease and line with baking paper.
3. Place the cooking chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Keep stirring until totally melted and set aside.
4.Mix the self-raising flour with caster sugar.
5. Stir the beaten eggs into the melted chocolate mixture and pour the well mixed chocolate mixture into the self-raising flour and caster sugar mixture and beat well.
6. Stir in the cashew nuts and chocolate buttons into the well mixed mixture.
7. Pour the mixture into the moulds or the baking tin.
8. Bake in the oven for 30 to 35mins depending on the tin that you use or until firm to touch around the edges.
9. Once it's done leave to cool for 20min.
10. Turn out onto a wire rack. you can dust with icing sugar or other toppings like chocolate ganache.


Egg Tart

I am back!

Yeah i know it has been awhile... I have been cooking still but just too lazy to update my blog.
Another year will be gone soon, i better get myself moving :)

This is my first attempt to bake egg tart and it turned out very good. *Grins*

Egg tart has been my favourite since childhood be it the short crust type or the puffy flaky type.

Here is the recipe.


A: for the tart crust - short crust type

220g All purpose flour
2.5 tbs powdered sugar / caster sugar
150g butter - softened and cut into small cubes
1 egg
a pinch of salt

B: for the egg custard filling

430ml milk
6 large eggs or 7 medium eggs
1 to 1.5cup sugar (depending on your preference, i use 1 cup and it turns out just perfect for me because i don't have sweet tooth)
a pinch of salt
1tsp vanilla essence


1. Pour all ingredient B into a saucepan and heat under lowest heat and keep stirring in one direction( to prevent bubble from forming) until the sugar dissolved, remove from heat and let it cool off.

2. Now preparing the crust - pulse the sugar, salt and all purpose flour in the mixer (to make sure it blends evenly), then add in the butter and mixed until it crumbs up.

3. Add eggs and vanilla essence to the mixture and mix until the dough is formed. (stop as soon as the dough is formed, don't over mixed)

4. Remove the dough and wrap with a cling wrap and chill in the fridge for at least 30min before using.

5. Sieve the egg custard mixture through a fine sieve to remove whatever residuals and bubbles from the mixture.

6. Preheat the oven at 180c

7. Remove the crust dough from the fridge and knead a little on a floured worktop and form a roll.

8. Take an appropriate portion that fit your mould and roll in between your palm to a ball shape.

9. press the dough ball flat with your fingers on to your palm (if you prefer an even size pastry you can use the rolling pin to roll into round shape).

10. place the dough onto a slightly greased mould ( i use silicon tart mould, no greasing is needed )

11. Press the dough down the mould and shape the wall and fill the egg custard filling up to 80% full.

12. Bake in the oven for 20min to 25min depending on the size of your mould. To test if the custard filling is ready, shake the tray lightly if the filling is jiggly like firm jello, means it is ready. (make sure the custard is not overbaked)

14. remove from oven and place on the rack to cool off before serving.


Soulful Fried Radish Cake - Lobak Goh

The steamed Radish Cake

Soulful Fried Radish Cake - Lobak Goh / Loh Bak Goh
like to from the chinese dim sum restaurant.

Both of the fried lobak goh are derived from the steamed radish cake.

This is not difficult to make just need some times on the preparation part. My first attempt and it turned out really well, the texture and the taste was exactly what i wanted. Me and my hubby are addicted to it.


Soulful Glutinous Chicken - Loh Mai Kai

Soulful Glutinous Chicken A.K.A Loh Mai Kai

My first attempt to make Loh Mai Kai and it turned out quite well too.

Usually the Loh Mai Kai will have these main ingredient which is the " Lup Cheong" - the chinese sausage and "Char Siew "- bbq pork, but as for my Loh Mai Kai i do without it because i don't like pork.
If you are not like me don't eat pork, then by all means add the Lup Cheong and the BBQ pork into in it will definitely enhance the flavor of the glutinous rice.


Ingredient A:
Soy Sauce
Caramelized dark soy sauce
Shiu Hing wine / Fa Diu wine (chinese rice wine)
Sesame oil
White pepper
Fish sauce
Five spices powder
Ginger juice
Chicken pieces

Ingredient B:
A clove of finely chopped garlic
Corn flour
Glutinous rice (soak in water for overnight in order to shorten the steaming process)
Chinese mushroom (soaked in hot water and cut into half)
Boiled eggs (cut into quarter)
Optional ingredients: BBQ pork, Lup Cheong


1. Marinate the chicken pieces with Ingredients A for at least 2hrs (overnight if you prefer).
2. Drain the water out from the pre-soaked glutinous rice and steam for 30mins.
3. Add corn flour into the chicken and toss well.
4. Heat up oil in a pan, add in the chopped garlic and follow by the marinated chicken pieces and the mushroom. Cook till 90% cooked and set aside.
5. Spoon the chicken, mushroom, egg and the optional ingredients onto the small disposable aluminium tart mould, spoon in the glutinous rice and press until it is compact and firm and cover with the aluminium foil.
6. Steam for 15 to 20 min and serve hot.


Soulful Lotus Leaf Glutinous Rice

Soulful Lotus Leaf Glutinous Rice

My very first time making Glutinous rice and it turned out really good. This was supposed to be the Lotus Leaf Glutinous Rice where you will wrap with Lotus leaf and steam it which gives you the aroma of the Lotus leaf, i steamed it on a glass bowl instead.

As i don't like pork i substituted the minced meat with beef.


Ingredient A (for marinate):
Soy Sauce
Caramelized dark soy sauce
Shiu Hing wine / Fa Diu wine (chinese rice wine)
Sesame oil
White pepper
Fish sauce
Five spices powder
Ginger juice
minced meat

Ingredient B:
Dry shrimps (chopped coarsely)
A clove of finely chopped garlic
Corn flour
Glutinous rice (soak in water for overnight in order to shorten the steaming process)
Chinese mushroom (cut into small cube size)

Optional ingredients: (These will enhance the flavour but too bad i don't like pork that is why i skipped these two ingredients) If you eat pork by all means add them in.
Lup Cheong (Chinese sausage)


1. Marinate the minced meat with Ingredients A for at least 2hrs (overnight if you prefer).
2. Drain the water out from the pre-soaked glutinous rice and steam for 30mins.
3. Heat up oil in a pan, add in the chopped dry shrimp and fry under medium heat till golden brown , remove from heat and set aside for later use.
4. Heat up oil in a pan again, add in chopped garlic and spoon in a few spoons of the marinate juice, add in the steamed glutinous rice and mix well under low heat and later add in the fried dry shrimps. Once the glutinous rice is well mixed, put it aside.
5. Now is to prepare the marinated minced meat, add some corn flour into the meat and mix well before adding into the hot pan.
6. Heat up oil in a pan, add in chopped garlic, minced meat and mushrooms, under high heat stir and slowly reduce heat until the meat is just cooked and the sauce thickened. (If you prefer your glutinous rice a little bit moist add in more water, so that the juice can be use to pour on top of the rice while steaming)
7. If you have Lotus leaf, spoon the glutinous rice over the leaf, and add the minced meat and some sauce over the rice and top with your optional ingredients. Wrap up and place on the steamer to steam for about 20mins. If without Lotus leaf just steam it on a bowl and remember to cover with and aluminium foil, otherwise the minced meat will look a little dry (like what happened to the first picture.


Mushroom Cauliflower Puree Soup

Mushroom Cauliflower Puree Soup

I like mushroom soup but sometimes i find that using cream is a bit too rich, i substitute the cream with cauliflower puree in order to get the creamy texture and yet not too rich. This soup is very light and healthy, for those who are concern about their weight, this probably one of the best options.


Cauliflower (cut to small pieces so that it can be softened quicker)
2 cup chicken stock
1 cup chopped mushroom


1. Bring the chicken stock and cauliflower to boil, reduce heat and boil till the cauliflower softened. Off the heat.
2. Puree the cauliflower together with the stock.
3. Pour the puree back to the pot and add in the chopped mushroom.
4. Add salt & black pepper to taste.

Best serve with crusty bread


Toasted Baguette

Soulful Toasted Baguette

1. Just cut the baguette according to the size that your want
2. Melt about 100g butter in the microwave.
3. Dip the sliced bread into the melted butter.
4. Toast it in the oven about 180c for about 5 to 10min (depending on what type of oven you use) or when the bread turns slightly brown.
5. Sprinkle a little herb when serve. Best serve with hot to go with soup.


Soulful Terriyaki Black Pepper Beef

Soulful Terriyaki Black Pepper Beef


200g sliced stir fry beef
1/4 cup Terriyaki sauce
1 tsp ground black pepper
1/2 tsp white pepper
1 tsp corn flour
1 tsp brown sugar ( normal sugar is as good)
1 cup mixed color capsicums
1/2 cup sliced mushroom
1 tsp sesame oil
1 tbsp
1/4 cup water


1. Marinate the beef with terriyaki sauce, white pepper, brown sugar for 1/2 to 45mins.2
2. Heat the pan / wok, add in oil.
3. Before adding beef to the pan toss a the beef with corn flour.
4. Stir fry the beef for about a min (not to overcook, the beef should be still slightly red)
5. Remove the beef from the pan and set aside, with the same pan add in sesame oil, mushroom and capsicums, stir fry until the mushroom soften.
6. Add in black pepper and water to simmer for about 1-2min. (have a taste and adjust the taste up to your own preference, you can then add terriyaki sauce or sugar or pepper accordingly).
7. Add in the beef mix well and cook for about a min.
8. Dish up and serve with rice.

*Tips: Some black pepper can be very hot for some people, if you can't take hot pepper reduce it to 1/2 tsp.


Soulful Drunken Chicken

Soulful Drunken Chicken.


1L shao xing wine(Chinese rice wine)
500ml mirin (Japanese cooking sake)
1-2L water, or enough to cover chicken
80g gula melaka / palm sugar (sugar derived from coconut)
1 whole chicken
about 2 thums sized ginger, thickly sliced


1. Place the shaoxing, mirin, water and palm sugar in a large pot that can accommodate the whole chicken and bring to the boil.
2. Add the chicken and ginger, then cover and under low heat simmer for about 45-60 minutes depending how big is the chicken.
3. Remove the pot from the heat and allow the chicken to cool in the poaching liquid.


Soulful Homemade Noodles

Im back! have not been cooking for awhile,thus, no update on the blog for ages.

Did this handmade noodles last month but have been so so lazy to upload it.

After these noodles are done, you need to poach it in boiling water for 5 to 10mins depending on the texture you want and also how thick the noodle you cut. As i still have not invested in the noodle maker (whatever you call it)as i use knife to cut it thus, the size of the noodles are inconsistent.

This is the easiest to make noodles. Here you go the simple recipe of this handmade noodles.


  • 250g / 2 cups all-purpose flour
  • 4 egg
  • a pinch of salt
  • 1 tbs water

1. In a large bowl, combine the flour and salt.
2. Make a well in the middle and add the eggs and the water.
3. Mix well until it forms into a dough.
4. Knead the dough for 10-15 minutes until elastic. (This will give you the chewy texture)
5. Set aside and cover with a clean clothe and let it rest for 30 minutes.
6. Sprinkle good amount of flour unto the surface that you going to roll the dough and roll it until very thin (about 1 mm).
7. In order to prevent it from sticking you need to use as much flour as necessary.
8. If it keeps springing back on you, let rest for a couple of minutes and then keep rolling.
9. Cut into the thin strips according to your preference. Alternatively you can use the pasta machine which will safe you from a lot of works.

* For those unused noodles it can be kept in the fridge for about 2 to 3 more days if wrap it with paper, this will help to prevent the moist to get into the noodles and causing them sticking together.


Soul Banana, Choc Chips Almond Cupcakes

Have been "away" for blogging for quite awhile, because i was busy preparing my big day.
I am officially Married!
The latest masterpiece that i made lately was some little buttery cupcakes -
Banana cupcakes and Chocolate Chip with almond chips cupcakes


How To Relief Chili Burn Sensation

Today i had a very bad burning sensation after cutting some very hot chilies, i went online to search for way to relief the chilies burn on hand, saw some suggestions

- rub lemon on the burning area
- rub milk
- apply sour cream
- apply alcohol
- apply hand sanitizer
- apply vinegar
- rub salt

I tried lemon first, it didn't really help then suddenly i remember i have a bottle of traveling size Dettol hand sanitizer, thank God i found it and it works like a charm! after few mins the pain / burning sensation had totally subsided. Later on i shared with dad about my encounter he told me usually he uses salt and it will relief immediately.
Hmmm.. may be will give salt a try the next time.


Baking Tips: DIY Self Raising Flour

If you are running out of self raising flour you can use the all purpose flour to DIY it.
These are the ingredients that you need to make your DIY self raising flour - all-purpose flour, baking powder and salt.

Each cup of Self Raising Flour :

  • For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt, mix to combine.


1. If you want to use self-rising flour in yeast bread recipes, just omit the salt.
2. If use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder.


About This Blog

This blog is about my food creations.
Please feel free to share your thoughts about food.
I love everything to do with food :)

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