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Orange Poppy Seed Cupcakes

Christmas is just around the corner, wanted to make something Christmassy and something with fruit...Voila! my orange poppy seed cupcakes.
Found this recipe from library, the original cake with syrup cake but i chose to do with out the syrup.

Orange Poppy Seed Cupcakes

Ingredients :
1/3 cup poppy seeds
1/4 cup milk
185g softened butter
1 tsp grated orange rind
1 cup caster sugar (i reduced to about 3/4 cup)
3 eggs
1 1/2 cup self-raising flour
1/2 cup all purpose flour
1/2 cup almond meal
1/2 cup orange juice (about 1 big navel orange)

1. Combine seeds and milk in small bowl and let it stand for 20mins.
2. Preheat oven to 180c (160c for fan forced oven). Line paper cases on cupcake mold.
3. Beat butter, rind and sugar until light and fluffy with electric mixer.
4. Add in eggs, one at a time.
5. Add in the rest of the ingredients and the poppy seed mixture and fold in till well-mixed.
6. Spoon the cake mixture into individual paper case.
7. Bake for about 15min to 20mins,test with skewer comes out clean.


Home grown Basil Leaves

Just to share my home grown Basil Leaves and their little parsley friends at the side.


Homemade Healthy Soymilk / Soybean milk /豆浆水

Last week when Skype with my parents, dad showed off his homemade soymilk / soybean milk, it makes me suddenly have the urge to try it. Went to the asian supermarket to get some soybeans and started to google for some recipes, they are different variations of methods from different people. I decided to use my common 'common sense' again to try out. I made twice with different methods. 1st one is grind the soaked beans first before boiling and the 2nd one is boil the soaked beans first before grinding and the latter one definitely a winner to me.

First attempt - the boil after grind version

Second attempt - the boil before grind version. You will notice it turns out more yellowish than the first version.

As i mentioned earlier i didn't follow the measurements i just adjust according to my 'common sense'

Don't worry for the first timer, making soymilk is not difficult at all just need a little patience you will get there ;)

Soul Recipe Homemade Soymilk 豆浆水

What you need to make the soymilk
1. Grinder
2. Muslin clothe / cheese clothe / tea towel (which ever that comes in handy for you to strain the soymilk. The hole of normal strainer / sift is too big to stop the soy residual from getting through)
3. A sift to support the clothe during the straining process.
4. Big stock pot (if you don't have big stock pot, a normal pot can do the job too but you need to do it in batches)

Ingredients :

  • 500g Soybeans ( you don't need exactly the amount just pour the portion as you want, after soaking the beans will double in size)
  • water (refer to the method below)
  • crystal sugar for tasting
  • option : ginger about thumb size

Method :

1. Soak the soybeans with water with the ratio of 1:3 (e.g if you bean is 1 bowl then add 3 bowls of water in.) and soak for 8hrs to 10hrs. (If possible change the water in between for few times)
2. The beans will be double in size and the hull / skin of the beans will be loosen. Remove the hull by rubbing or pinching the beans slightly the beans will slip out from the hull easily.
This is how the hulls look like.

And this is how the soaked and hull removed beans look like.

3. Add the soaked beans and water into a big stock pot with ratio of 1:3 again (add in ginger as you like) and boil for about 15mins to 20mins. Skim off the foam on the stop with a spoon.
4. Once it is done, off the heat and let to cool for a bit then transfer to a grinder to grind till creamy.
5. Lay the muslin clothe on the sift and pour the blended soy milk onto the clothe. Now, wrap the clothe from all the angles and twist it and it's time for your arm muscle training time ;)... squeeze the liquid out till the last drop (you might need a fan or airconditioner next to you now..sweating?...there you go..). Don't throw away the residual, it can be used for cooking or can use as fertilizer for your plant.
6. Once collected all the soymilk from your hardwork, pour the soymilk back to a clean pot and under medium heat add in sugar according to your preferred sweetness.



Aunty Julie's Curry Puff

I got this curry puff recipe from Bessie (Thanks Bessie and Aunty Julie for this lovely recipe), the lovely wife of my hometown church's pastor. The church had a cooking demo by a nice lady - Aunty Julie (my ex-church mate too ^_^), she demonstrated how to make curry puff, it triggers my urge to try out this recipe.

As i wasn't able to be there to see the demo, i can only count on my own 'common sense' to do it. The pastry pleating part was the most difficult one, i had to go youtube to get some idea on how to do the pleating. I have succeeded! even though it came out with all shapes and sizes...hahahha... not too bad though for the first timer i reckon....*thick skin*

These curry puffs are so yummy,i let my neighbour try some (this is the first time they try curry puff) they just love it!

The texture of this pastry is very crispy, the taste very close to the IKEA's curry puff in Damansara.

Here you go the yummiest curry puff recipe....

Aunty Julie's Curry Puff

Ingredients for pastry:

  • 1 kg all purpose flour
  • 300ml vegetable oil
  • 2 tsp salt
  • appx. 300ml water
  • 3 lime juice (i use lemon juice instead)
  • Extra oil for deep frying the curry puff (the amount of oil uses depending on how big is your wok or skillet)
Method to prepare pastry :

1. Mix flour with oil to resemble bread crumbs.
2. In another small bowl mix 200 ml water with salt and lime juice.
3. Add the liquid into flour mixture, then slowly add in the rest of the water to make into a smooth dough.
4. Wrap the dough with cling wrap and let it rest for half an hour to 1 hour.

Ingredients for potatoes filling :
  • 1 1/2 kg potatoes cut into small cube(i added some cubed chicken breast, just adjust the quantity according to your own preference)
  • 3 tbsp curry powder
  • 3 big onions chopped
  • 3 sprigs of curry leaves (or about 1/4 cup of dry curry leaves if you can't get the fresh ones)
  • Salt and sugar to taste ( i added some soy sauce and fish sauce)
Method to prepare filling:
1. Heat oil in pan and add in curry leaves and onions cook for 1-2 minutes.
2. Add in curry powder, fry till fragrant then add in potatoes,water, salt and sugar.
3. Cook till soft and dry.

To make the curry puff :
1. Take some dough, flatten with rolling pin and use a round mould to cut into round shape.
2. Put some filling onto the round shaped dough, fold over and pinch the edges to form pattern.
3. Deep fry in warm oil over low heat until golden brown in color.


Macadamia Nut Chocolate Chips Cookies

Have not been baking cookies for years, Christmas is just around the corner, suddenly feel like doing something Chrismasy.Thus, search for some basic cookies recipe.

Tried out this recipe and everyone loves it.

Macadamia Nut Chocolate Chips Cookies

Ingredients :

150g softened butter
1/2 cup caster sugar (i put slightly less)
1/2 cup brown sugar
1tsp vanilla extract
1 egg
1 3/4 cup all purpose flour
1/2 cup chocolate bits (your own preference either dark choc or milk choc)
1/2 to 1 cup Macadamia nut or other nuts like almond nuts, brasil nuts or walnuts.


1. Preheat oven at 160c.
2. Line baking paper on baking tray.
3. In a big mixing bowl beat egg, caster sugar, brown sugar, butter and vanilla extract until smooth and creamy look about 1 to 2 mins with electric mixer.
4. Stir in flour in 2 batches and mix well.
5. Stir in chocolate bits and Macadamia nut and mix evenly.
6. Spoon the mixture to palm and roll into ball shape and place onto the baking tray and press slightly down. Leave about an inch space in between the cookies as the cookies will expand during the baking process.
7. Bake for 15- 18 mins
8. Once the cookies is baked and out of the oven, transfer them to the cookies cooling rack to cool off.
9. When the cookies are totally cooled off keep them in an airtight container. It can be kept for few days.


Nutella Almond Macadamia Nuts Brownies

Have not been baking brownies for quite awhile, since i have just bought some nuts and still have a bottle of Nutella i went to the kitchen to bake this insanely good brownies ( least it is for my taste :p )

Nutella Almond Macadamia Nuts Brownies

Ingredients :

  • 1/2 cup all purpose flour
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup Nutella
  • 1/2 cup packed brown sugar
  • 1tsp vanilla essence
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup of chopped almond and macadamia nuts (*add more if you wish to) or alternatively you can use other nuts like peanuts or walnut or chocolate chips.
Method :

1. Preheat over at 170C
2. Line baking pan with baking paper.
3. Combine salt and flour and mix well, set aside.
4. Beat eggs, Nutella, brown sugar and vanilla in another bowl until smooth.
5. Fold in flour with spatula or with electric beater at low speed alternating with butter until well combined.
6. Bake for about 35mins to 40mins depending on how high is your mixture or how big is your baking pan. Or skewer come out clean.


Portuguese Tomato rice

Have not been posting my 'masterpieces' lately due to house moving and went for my holiday in Europe.

We had a good authentic Portuguese meal in Lisbon and until now we still miss that meal a lot, we loved it so much till we went back there 3 times.
In order to satisfy the crave that i have for that meal especially the rice, it was the best rice i have ever tasted i would say (my hubby agreed too) i decided to search for the recipe and i found one that is by Emeril Lagasse and had a little twist on it and it turned out beautiful.

Portuguese Tomato Rice

Ingredients :

• 1/4 cup olive oil
• 1 1/2 cups finely chopped onion
• 2 teaspoons minced garlic
• 1 1/2 teaspoons salt
• 1/8 to 1/4 tps crushed red pepper flakes
• 1 bay leaf
• 1 1/2 cups chopped tomatoes
• 2 1/4 cups chicken stock
• 2 tbs chopped fresh parsley leaves
• 2 tbs chopped fresh coriander leaves
• 1 1/2 cups long-grain white rice (i use Basmati rice)


1. Heat the oil over high heat until hot and add in onion cook till softened.
2. Add in garlic, salt, red pepper, and bay leaf and cook for about a minute follow by the chopped tomatoes stir occasionally until all softened (about 2 mins). Add the chicken stock, parsley and coriander and bring the liquid to a boil.
3. Once the liquid is boiled add in rice and stir well and let the liquid returns to a boil again and stir well again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 mins, or until the liquid is fully dissolved and the rice is tender.
4. After the rice is ready, turn off the heat and let it rest for 5mins undisturbed before serving.
*(if you are using rice cooker, just pour the whole rice mixture into the rice cooker and cook according to the manufacture instruction)
5. Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.


Snowy Peanut Swiss Roll / Roulade

Wanted to make Nutella Swiss Roll, but half way through the baking couldn't find my Nutella :( luckily the chopped peanut came to my rescue.

I use Chiffon cake recipe for the cake instead of sponge cake because i like the airiness of chiffon cake.
As you can see from the photo the cake layer is very thin compare to the normal Swiss roll because i don't have a proper square baking pan ^_^, hence, i have to use a big wide tray to bake instead. If you have the tray it will look thinker and nicer..

Snowy Peanut Swiss Roll / Roulade

Cake ingredients
4 eggs (separate the yolks and whites)
80g castor sugar (divide into half)
50 ml milk
3 tbs vegetable oil
1 tsp of Vanilla extract or *optional 1 tbs of Rum
80g cake flour
1/2 tbs baking powder
1/4 cream of tartar(can omit this and use 1tbs lemon or vinegar)

Filling ingredients:
1/2 cup heavy whipping cream
1/2 to 1 tbs of icing sugar (adjust according to your preference as you whip the cream)
1 cup roasted chopped /crushed peanuts (you can use fruits or whatever filling you like)
extra icing sugar and cinnamon for dusting

Method :

1.Combine and sift the cake flour and baking powder, set aside.
2.Pre-heat oven at 180c.
3.Line baking pan with baking paper.
4.In one mixing bowl whisk egg yolks and half of the sugar (about 40g)then vegetable oil then follow by milk until well mixed.
5.Add in the cake flour mixture into the egg yolk mixture with a spatula/spoon.
6.In a separate clean and oil-free bowl whisk the egg white till foamy, then gradually add in the rest of the sugar (the remaining 40g) and mix till it becomes soft peak and add in the cream of tartar and beat till it becomes peak form.
7.Fold in 1/3 of the egg white to the egg yolk batter with spatula then pour the remaining egg white into the batter. (don't overmixed, otherwise the cake will not turn out airy)
8.Pour the cake mixture into the baking pan. in oven bake for 10 to 13 mins (depending on the size of your pan) or test with skewer come out clean.

1. Whip the cream with icing sugar (taste as you go) till firm (again don't over whip otherwise your whip cream will end up become butter)
2. Add in the peanut,cover and chill in the fridge.

The rolling :
1. Once the cake is done from the oven, revert it onto another piece of baking paper and roll it together with the paper attached and let it completely cool off.
2. Unroll the completely cool cake roll and remove the baking paper of the inner part and spread the filling evenly over the cake.
3. Now the rolling part : Carefully peel off the baking paper that attached to the other side of the cake, roll firmly with light pressure as you peel.Once the rolling towards the end wrap/hold the rolled cake with the baking paper to retain it's shape (or with cling wrap).
4. Transfer the cake to the fridge to chill for another 30mins before it is served.
5. Dust the icing sugar and cinnamon powder before slicing.


No Knead Bread

As i have mentioned in my previous post, i have been experimenting bread baking lately, this no kneading needed crusty bread turned out to be a gem for me. The texture of this bread is like the bread that i once had in an Italian restaurant. The bread was served before the meal and it goes with extra virgin olive oil with Balsamic vinegar. I love the texture of this bread, it is crusty on the outside and for the inside i don't know how to find a correct word to's a little chewy ,elastically spongy but not those rubbery type of chewy..hhmmmm let me find the right word and update here later :) This bread goes well with cheese or dips as snack.

No Knead Crusty Bread


1 cup bread flour
1 tsp yeast
1 tsp sugar
pinch of salt
1/2 tsp olive oil
1/2 cup warm water
1 tbsp milk
1 tbsp salt water for brushing (dilute some salt in warm water)


1. In a bowl put all the ingredients EXCEPT salt water. Use a spatula to make all the ingredients well combined and a stick dough formed.

2. Leave the dough in the bowl and cover with cling wrap to let it rise at room temperature for 8hrs (yes, 8 hrs! you can just leave it there and go for your shopping).

3. After 8hrs you will see the dough is double in size and with lots of bubbles. Now, spread the baking pan with some oil follow by sprinkling some corn flour on top of the oiled pan.

4. Transfer the dough on to the baking pan with a spatula and shape the dough with your lightly floured hand. Rest it for another 2hrs.

5. Pre-heat the oven for at least 30mins at 200c in advance.

6. Have a brush of salt water on the dough and sprinkle a little flour on top, in oven and bake for about 20mins.

7. Transfer the bread on rack and let it cool off before serving.


Orange Chiffon Cake / Cupcake

Just came out of oven before inverted to cool off.

Off from the mold.

The airy, light and fluffy typical Chiffon Cake...yum....

Have been experimenting a lot of breads lately, suddenly crave for Chiffon Cake. I have all the ingredients that i need with one last orange..yay!

This time the look and fragrance is much better then the last time i made :) as usual i don't have the tube pan to bake the chiffon cake i use ramekin and my Pyrex bakeware instead another Yay!

Quite satisfying.

Orange Chiffon Cake / Cupcakes


(A) Egg white mixture

egg white from 5 eggs
1/2 tsp cream of tartar
1/3 cup caster sugar (i reduced to 1/4 cup to suit my taste)

(B) Flour mixture

5 egg yolks
100 ml coconut milk
4 tbsp vegetable oil
1/3 cup raw sugar / caster sugar
4 tbsp juice of orange / orange juice
1 tsp orange zest
1 tsp vanilla essence
150g self-raising flour (sifted)
a pinch of salt


1. Pre-heat oven at 170c.

2. Mix all ingredient (B) EXCEPT self-raising flour in a bowl until well combined, then gradually add in the half of the sifted self-raising flour gently until well combined then add in the balance. (do not over-mixed, over mixing flour will cause the top of the cake hard) Leave aside.

3. Now work in ingredient (A)In a separate bowl beat the egg white and cream of tartar until soft foam formed, then add in sugar and beat until stiff foam achieved. (turn the bowl on top of your head if it doesn't drip on your head that means it is a stiff foam..hehehe..)

4. Fold in the egg white mixture into the flour mixture gently until well combined (again not to over-mixed).

5. Pour the mixture into your tube pan if you have any or like me use the ramekin as mold. *VERY IMPORTANT NOTE: Never use non stick bakeware for chiffon cake because you need the cake to cling on the wall of the mold.

6. In oven bake for 30mins in a tube pan or 20 to 25min in ramekin or until skewer come out clean.

7. When the cake is out of the oven, invert the mold immediately and to let the cake cool off completely before serving (probably will take about an hour or two).

This is my creative way of "hanging" the mold ;)


Pain Au Lait / Milk Bread

Pain Au Lait / Milk Bread


230g All purpose flour
60g Bread flour (you might need a little bit more during kneading time)
1 cup Lukewarm milk
1tsp Instant yeast
1 egg
1/2 cup sugar
1tsp salt
60g softened unsalted butter


1. Mix the milk,sugar and yeast together and set aside to let froth.
2. Put both flours and salt in a bowl and whisk to combine and make a well at the center.

3. Pour the milk mixture and egg into the well of the flour mixture.

4. Combine the mixtures together until a dough is formed and add in butter.

5. Transfer the dough onto a slightly floured worktop and knead for about 5 minutes or more.(by hand or mixer)(add a little bit more flour if it is too sticky but not too much though)

6. Once the kneading is done, transfer the dough into a lightly oiled bowl and cover with cling wrap and let it prove for about 40mins or the dough become double in size.

7. Punch down dough and transfer to a lightly floured worktop and roll out the dough and cut into 8 0r 10 equal portions depending on how big you want the bread to be.

8. Roll out individual dough into round shape then roll up the with your hand and use a scissor to lightly cut on the surface in ziczac way. (this is how it looks after cutting with scissor)

9. Transfer to the baking tray that lined with parchment paper and leave it for more than 40mins to let it prove further until it almost double in size again.(i use silicon bakingmat instead of parchment paper).

10. Pre-heat oven at 180c.

11.Once the dough has risen further, bake in the preheated oven for about 25 to 35mins depending on how big your bread is or until the top is golden brown.

12.Remove from oven and transfer to a rack to cool off.

Serving suggestion : use as sandwich bread or on toast.


Nutella Bread Rolls

My original plan was to make just a simple milk bread recipe / Pain Au Lait, half way through my so called "creativity" struck, that's how i invented this Nutella Bread Rolls. I like the texture of this bread, it is not hard or chewy.

Nutella Bread Rolls


230g All purpose flour
60g Bread flour (you might need a little bit more during kneading time)
1 cup Lukewarm milk
1tsp Instant yeast
1 egg
1/2 cup sugar
1tsp salt
60g softened unsalted butter


1. Mix the milk,sugar and yeast together and set aside to let froth.
2. Put both flours and salt in a bowl and whisk to combine and make a well at the center.

3. Pour the milk mixture and egg into the well of the flour mixture.

4. Combine the mixtures together until a dough is formed and add in butter.

5. Transfer the dough onto a slightly floured worktop and knead for about 5 minutes or more.(by hand or mixer)(add a little bit more flour if it is too sticky but not too much though)

6. Once the kneading is done, transfer the dough into a lightly oiled bowl and cover with cling wrap and let it prove for about 40mins or the dough become double in size.

7. Punch down dough and transfer to a lightly floured worktop and roll out the dough and cut into 8 0r 10 equal portions depending on how big you want the bread to be.*see notes below*

8. Roll out individual dough into the shape that you want and transfer it to the baking tray that lined with parchment paper and leave it for more than 40mins to let it prove further until it almost double in size again.(i use silicon bakeware,this save me from a lot of hassles).

9. Pre-heat oven at 180c.

10.Once the dough has risen further, bake in the preheated oven for about 25 to 35mins depending on how big your bread is or until the top is golden brown.

11.Remove from oven and transfer to a rack to cool off.

* During step 7, i roll the dough into a near rectangular shape and spread a layer of Nutella in, that how it looks like inthe middle when it is done.

You can add cheese, jam, ganache or whatever you want during this process.


Fried bread sticks / You Tiau / Yau Char Kwai

Been wanting to take the challenge to try to make Yau Char Kwai, but the last time with different recipe it turned out to be like the Beignet..LOL.. this time is quite successful considering i used some substitute ingredients. The original recipe requires Alum (i replaced it with cream of tartar) and Ammonia Powder (i replaced it with bicarbonate soda and baking powder) which i don't have intention to 'invest' on these ingredients as i don't think i will use it often. I made a little twist and it turns out surprisingly quite good *grins*.

The process is same as making bread, not that difficult just need a little patience to wait for the dough to prove.

Here you go my first ever successful

Yau Char Kwai / Yau Tiau / Fried Chinese Bread Sticks.


(A) sift and mix well
300g bread flour /high protein flour)
50g all-purpose flour
1/2 tsp baking powder

1/2 tsp sugar
2 tbsp lukewarm water
2 tsp yeast

(C) mix well
250 ml water
1 tsp bicarbonate of soda
1/2 tsp cream of tartar
1 tsp baking powder
2 tsp salt

Oil for frying about 2 cups (use smaller frying pan or wok will use lesser oil)


1. Mix ingredient B in a small bowl and set aside to let the yeast froth.

2. Pour the sifted ingredient A into a bow and make a well, then mix in ingredient B and C gradually. Combine all the ingredients well until a dough is formed and knead for 5mins.

3. Transfer the kneaded dough into a lightly oiled bowl and cover with cling wrap and let it prove till double in size about 40mins to an hour.

4. Roll out the dough and on a lightly floured worktop and knead the dough till smooth.

5. Roll dough into a rectangle shape and cut them into about 1" x 4" strips. Place 2 strips on top of each other and press down with a chopstick or skewer in the middle and set aside to rest for about 5mins.

6. Heat oil in wok. Stretch the dough by pulling 2 ends before dropping into the oil. Turn every about 10 second till golden brown.

7. Drain on paper towel and serve hot. It can be served in it's own or with coffee or congee / porridge.


Cheese Sticks


Soft Water-Roux type bread

Will post the recipe soon.. stay tune.......


Marble Butter Cake

I have a little twice on my usual butter cake recipe this time. Sometime ago a friend told me she tried another method to make the butter cake is by separating the egg white and egg yolk during the process, i found it very troublesm that is why i didn't really try it.
But today i decided to give it ago and with a little twist and it turns out great.

When the cake was out from the oven i had no time to take photo as i was rushing out, i only managed to take this last piece. LOL! well.. better than nothing though.

Here you go.


250g softened butter
250g self-raising flour
200g caster sugar (put more if you prefer sweeter up to 250g)
5 eggs separated
1/2 cup milk
1/4 cup cocoa powder (put more if you want)
1tsp vanilla essence
1/2tsp cream of tartar


1. Preheat oven at 180c.
2. In a bowl beat butter and sugar until thick and pale form then beat in egg yolks,vanilla essence and milk until the texture of the batter become smooth.
3. fold in flour until it is well combined (don't over mixed).
4. Spoon out a portion of the batter into a separate bowl and add in cocoa powder and mix well.
5. In a separate bowl (make sure it is totally oil free) beat the egg white unill peak form half way through add in cream of tartar.
6. Fold in the egg white mixture into the butter batter until low speed for about few second until you see the mixture is well incorporated.
7. Pour the batter into the springform pan, add in the cocoa powder mixture and make a swirl freely to create the marble cake look patent.
8. Bake for about 45mins or screwer come out crean.(the time might differ depending on what type of oven)

* If you find it troublesm to fold in the egg white, you can do without separating the eggs and just leave without the cream of tartar.
at step no.2 just beat the whole egg in and just obmit step 5. You can try both to see the difference, for myself i notice by beating the egg white and egg yok separately the texture of the cake is smoother and finer. i always say.. we all have difference preference, a friend of mine prefer the very moist type but i have friends prefer dry type.


Cake Flour substitute DIY

Cake flour substitute

Ingredients :

1 3/4 cups all-purpose flour
1/4 cup cornstarch

Method :
To make two cups of cake flour combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.


Pandan Vanilla Chiffon Cupcake

This is how it looks like when still hot / just came out from the oven.

This is how it looks like after cooling off, it will deflate quite dramatically.

The fluffy and airy texture of chiffon cake

Serve with your favourite coffee...yummmmm..

Finally i managed to buy a bottle of Pandan essence, but the smell and taste is way different from the real pandan..well.. better than nothing.

Pandan Chiffon Cake has been my all time favourite since i was little, i like the fluffy airy texture of the chiffon cake and the aroma of the Pandan....

Finally i got it baked with a little twist as i can't find the real Pandan leaves (Screwpine leave) and i don't have the tube cakepan, i use the ramekins instead and it turns out pretty well.


8 eggs (seperate egg white and yolk)
1 1/4 cups caster sugar
3/4 cup corn oil / light virgin oil / any light vegetable oil
1 tsp. vanilla extract
3/4 cup Santan / coconut milk
1 tsp pandan essence
1 tsp vanilla essence
1 cup self-rising flour (sift 3 times)
1/2 tsp. cream of tartar


1. Prehet oven at 180c
2. Mix coconut milk and pandan essence in a small bowl and set aside.
3. In another mixing bowl beat egg yoks,sugar, oil and vanilla essence until well combined and slowly beat in the coconut millk mixture.
4. Add the sifted self rising flour into the egg mixture.
5. In another totall oil free bowl beat the egg white until frothy and add in cream of tartar until it reaches firm peaks form.
6. Fold in the egg white mixture into the egg mixure (in two batches) gently.
7. Pour into ungreased mould (never oil the moulds)
8. Into the preheated oven for about 45min if using the tube bakepan, 25min- 30mins if using the ramekins or until it is spongy to touch.
9. Remove the cake and immediately turn it upside down onto a cooling rack and DO NOT remove the cake from the mould until it is COMPLETELY COOL.


Chives Turnips Dumpling / KuChai Kueh


Sardine Rolls

The puff crust pastry has been sitting in the freezer for awhile, want to clear it up and have sardine available.. Voila... the birth of the Sardine rolls..


Puff crust pastry from the supermarket

1 big onion (sliced)

1 can of Sardine in tomato sauce

4 to 5 tbs Tomato sauce (you can add more according to your own taste)

a dash of pepper

1 egg

1 tbs cooking oil


1. Heat oil on the skillet, add in onion and fry till fragrant and lightly brown, reduce heat.

2. Add in Sardine and tomato sauce and break the sardines with spoon.

3. Once the sardine heated up break in the egg and mix well under high heat.

4. Put the sardine filling aside to cool off.

5. Preheat oven at 200c

6. Quarter the puff crust sheet with knife.

7. Spoon in the filling near the side that facing you and roll it to the other end, then transfer it to the baking tray.(bake a few at a time).

8. Bake for 10mins or till golden brown.


Lemon can kill cancer 10000 times stronger than Chemo

Wow! found this interesting article about Lemon, how amazing!

Lemon not only can use in our cookings but it's medical benefits are beyond what we can imagine!

This is the article about Lemon kills cancer cells 10,000 times stronger than Chemotherapy


Baguette / Crusty Bread

My first attempt on baking baguette / crusty bread, look at the photos.. needless to say.. it turned out great! really happy with ample of satisfaction. ;)


1 tsp dry yeast
1 tsp sugar
2 1/2 salt
1 1/2 cup warm water
4 to 4 1/2 cup all purpose flour ( bread flour is even better)


1.In a large bowl sprinkle yeast and sugar over warm water and wait till it turns frothy. (around 3 to 5mins)
2.Stir in 2 cups flour with wooden spoon until combined then stir in salt and 2 cups of remaining flour until mixture forms a thick and sticky dough.
3.On a lightly floured surface knead dough with lightly floured hands about 8 mins, or until thick,sticky and elastic, add the remaining flour if needed.(if you are using machine, just combine all the ingredients and knead for about 5mins)
4.Place dough in a greased bowl, turning to coat all sides and cover with cling wrap, and let rise in room temperature until it rises double in size, it takes about 1 1/2 hrs.
5.When the dough is fully risen, punch down dough and transfer to slightly floured worktop to knead for about 4mins to 5mins.
6. Roll the dough into a loaf and cut to 4 portions (depending on how many and how big you want it to be, cut the portion according to your own preference; as my big oven already kaput, i can only bake with the small oven, hence, i have to make it the 4 instead of 2.) roll each portion gently to a long small loaf shape as shown below.

Line the baking tray with greased baking /parchment paper.Place the dough gently on the grease baking /parchment paper and let it rise at room temperature for 30mins.
7. While waiting for the dough to rise, preheat the oven at 200c, and once the dough has risen, make 3 or 4 diagonal slashes with a sharp knife and give a light brush of cold water and pop them into the oven and bake for 25mins to 30mins.(or until golden brown)
8. Once the bread is ready, remove from oven and sprinkle s little flour on top of the bread.

The bread goes well with creamy soup or serve with butter...yum.......


Moist Banana Chocolate Muffins

After baking some muffins with friends for the Bake Relief for Queensland Flood i decided to give it another go to try out my all time favourite recipe - Banana Chocolate Muffins.

I have tried a couple of times baking muffin but mostly were too dry or too hard.

This one came out exactly how i wanted it to be! yum!

Ingredients (serves 12)

60g butter
2 cups self-raising flour
1/2 cup caster sugar
3/4 cup milk
2 eggs
2 mashed ripe bananas
1 cup Choc Bits
1 tsp vanilla essence


1. Preheat oven at 200c, line the baking moulds with paper cup moulds
2. Melt butter with saucepan or microwave, set aside to cool off.
3. Sift self-raising flour into a bowl mix in caster sugar.
4. On a separate bowl whisk butter,milk, vanilla essence and eggs lightly.
5. Pour the wet mixture onto the flour mixture and mix well (Don't over mix)
6. Spoon the batter into the moulds.
7. Bake for 20mins or until top is firm when lightly touch.
8. Let it cool on the tray for 3min then transfer to the cooling rack.


Banana Chiffon Cupcake

Been wanting to bake Pandan Chiffon Cake but have been putting on hold due to lack of ingredients and also the baking accessories.. finally came out with an idea of baking Banana Chiffon Cake and browse around got some recipes and i twist a little to make it into cupcakes.
Chiffon cake is my all time favourite, i like the light airy texture of such cakes.
* i use cupcake mould and bread loaf tin because i don't want to invest in tube tin just yet.


Egg Yolk Batter

6 egg yolks
1/4 tsp salt
60ml olive oil / corn oil
170g to 200g banana puree
2tbs milk
1/2 tsp vanilla essense / banana essense
50g caster sugar
110g sieved all purpose flour
1/4 tsp bicarbonate of soda

Egg White Mixture

7 egg whites
1/2 tsp cream of tartar
100g caster sugar


1. combine all egg yolk batter except bicarnoate of soda and all purpose flour beat until thicken and pale look.
2. fold in the bicarbonate of soda and all purpose flour. Set aside.
3. Preheat oven at 170c to 180c
4. Beat the egg whites ingredients in high speed or until frothy and stiff peak form as shown below

(* very important note: make sure the mixer and the bowl use are totally oil free)
5. Once the egg white reaches peak stiff form, gently fold into the egg yolk batter.
6.transfer to the baking tin. If you are using tube cake tin the baking time is 40mins or skewer come out clean, if you are using cupcake mould bake for 25min.
7.Remove from oven, invert cake onto table until it's completely cooled before unmoulding.


Carrot Cupcakes

Have been hesitating on what to bake, cakes that i had in my mind were either chiffon cake or sponge cake, as i was in the midst of deciding i discovered that i have 'over-stocked' carrots. Immediately Carrot cake comes into my mind.

This is my first attempt to bake carrot cake and it turned out moist and light flavour. There are plenty of carrot cake recipes some are very complicated, i decided to settle for the most basic one first will improvise it the next time i bake.

Here you go the Carrot Cupcakes Recipe.


300g grated carrots (about 2 big carrots)
150g self raising flour
75g all purpose flour
1tsp bicarbonate soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
80g brown sugar
2 to 4 tbs caster sugar ( i don't have sweet tooth 2 tbs is just nice for me, you can add more according to preference)
125ml vegetable oil / olive oil
3 eggs
1tsp vanilla essence
some oil to grease the baking tins


1. Preheat oven to 170c. Grease the baking mould / tins.
2. Grate the carrots with electric grater (if you don't have one just grate it manually), sent aside.
3. Sift the flours, nutmeg, cinnamon and bicarbonate soda into a large bowl.
4. Add oil, brown sugar, caster sugar, eggs and vanilla essence into a separate bowl and blend well.
5. Add the wet ingredients into the dry ingredients, then add in the grated carrots.
6. Pour the batter into the baking mould / tin bake for 25min. Test with skewer come out clean.


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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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