Monday, December 21, 2009

Quick Honey Wings

The was suppose to be grilled dish, but tried cooking it in wok...

Appx. 500g chicken wings

2tbsp honey
1tbsp cooking wine/sherry
1/2 tsp dark soy sauce
1/2 cup water

black pepper
1 tbsp sesame oil
1 tsp paprika

1. Rinse chicken wing, marinate it the the marinade, place in fridge for at least 2 hours.

2. Heat up wok with 2 tbsp oil over medium fire, pan fry till wings are evenly brown on both sides.

3. Combined sauce ingredients together, add sauce to wings, make sure all the wings are cover by the water, lower the fire and let the wings cooked till water dried up. Remove the wings and serve

Friday, December 4, 2009

Taipei Trip'09

This trip was quite good, Taipei is a nice place, the people are very friendly and polite, there are lots of variety of food, the attractions are rather easy to locate given that we visited all the places on our own, not difficult to find places as the public transports reaches almost everwhere. Manage to cover most of the places that we wanted to visit.

This first few days was cold, kept raining...

On the second day, after visited Sun Yat Sun Memorial Hall...

We went to Hello Kitty Resturant for lunch, which was only one mrt station away from the memorial hall...

this burger was very big...

Even the toilet looks so sweet...

the cakes and pastries looks so cute and sweet...

Friday, November 13, 2009

Braised Pork Belly with Mushrooms and Eggs

There were some pre-cut pork belly laying in my mum's freezer, so I suggested to braise it with some eggs since we haven't ate braised pork dishes for a while. I like to cook the meat a bit longer so as to make sure its tender, thou it doesn't look nice but the taste was...

1 kg pork belly - sliced
a few chinese mushrooms (soaked)
a few hard boiled eggs
1 star anise
1-2 cloves of galic (smashed slightly)
800ml water

1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp sugar
1 tbsp chinese cooking wine
1 tsp dark soy sauce

1. Rinse pork belly and place in pot. Place in mushroom. Pour in water, add in star anise, seasoning and stir well. Bring to boil, lower the heat and braise for 30 min, add in hard boiled eggs, boil for another 15 min then off fire.
2. Half and hour before dinner, turn on the heat and let it braise till gravy thickens. Dish and serve.

Thursday, November 5, 2009

Valarie's Chocolate Macademia Cheesecake

Made this cake over the weekend for Kenny...Happy Birthday! Dear...

Mexican Bun

This bread was very popular in S'pore sometime ago, saw this recipe in the recent issue Famous magazine, so made a batch for last weekend's breakfast, except for Trenyce all like this bread although the topping was a little bitter, Kenny said that the filling can be optional...

Dough ingredients:

400g high protein flour or bread flour
40g caster sugar
10g salt
1/8 tsp bread improver (I omit this)
8g instant yeast
190ml cold milk
1 egg
30g butter

120g butter(melted), 120g icing sugar
1tbsp coffee essence
1tbsp instant coffee powder
2 eggs, 120g plain flour

Butter filling
250g butter, 200g sugar


1. To make bun, combine high protein flour, sugar, salt, improver and yeast in a mixer. Add in cold milk and egg, beat until form dough. Lastly add in butter, continue beat until smooth and elastic dough is formed.

2. Keep dough into warm place. Cover and leave aside for 50min. Divide dough into 50g each portion. Wrap in a cubed of butter with coated sugar. Place onto greased baking tray.

3. Leave the dough to rise for 40min or until double in size.

4. To make topping, mix melted butter, icing sugar, coffee essence, instant coffee powder and eggs. Add in flour, mix until well combined. Keep aside.

5. Pipe topping mixture onto rised bun and bake in preheated oven at 190degC for 20 min.

Thursday, October 29, 2009

1st Project from my new toy

Bought a singer sewing machine with the intention to do altering of pants length, but the thought of make something else kept dwelling in my mind, then decided on a quilt for Trenyce, thought it will be easy to do with my almost zero knowledge on sewing...but almost gave up when I dive in and when doing this quilt...lucky my friend and Kenny advise to keep it need basting as our weather is pretty warm here...else I won't know when I will complete this quilt, finally after few months of struggling its completed last weekend with many mismatch here and there...LOL

Valarie's Steam Cake

Did valarie's steam marble cake last weekend, the cocoa powder from the recipe was a little too much
that the cocoa part of the cake was a bit too bitter but the plain batter taste nice, so next time have to remember to reduce the cocoa powder if to do this cake again...

Fried Noodles

Randal requested for fried noodles for Saturday's lunch, thinking that the usual yellow noodle does have strong alkaline after taste, chose claypot noodle since I haven't eaten such noodle in fried version for a long time and also take this opportunity to practise fried noodle...

The above amount of ingredients is enough for 2 pack of noodles, but I only cook one and half pack for my family..
claypot noodle
chopped garlics
minced chicken meat /pork
shredded carrot
slice fish cakes

1 tsp dark soy sauce
1tbsp oyster sauce
1 tsp sugar
1 1/2 cup water
1 tsp maggi concentrated chicken stock

1) Heat some oil in wok, saute garlic till fragrant, add in fish cake and fry till it turn slight golden color, push the fish cake to aside, add in minced meat and stir fry till completely cook, add in the eggs and fry till half cook, break it into smaller pieces, add in shredded carrot and mix with the other ingredients.

2) Mix the sauce ingredients together, pour it into wok together with (1) ingredients, add in noodle the sauce should cover the noodle partially, cover the wok and let it simmer for a few min. Open cover and add in beansprouts, stir and mix the noodle to make sure the noodle are covered by the sauce, cover wok again.

3) After few min, open and stir the noodles to make sure the noodles are soften and sauce cooked dried , if not all noodles are soften, add a little water and let it simmer a while more. Dish and serve.

Friday, October 16, 2009

Valarie's Rum Ball

Learn this recipe the other day and it comes in handy just in time, with help from Kenny and Trenyce we did a batch of close to 100 rum balls for 3rd sis's twins baby's full moon celebration...

Shrimp Paste Chicken wings

The taste of shrimp paste chicken wings recipe that I tried previously was abit too salty, have been finding a better recipe, thus the bottle of shrimp paste have being sitting in the fridge for a long while. After hearing my colleague's advise on using the prawn paste, I created this recipe and the taste of the wings turns out ok except the color as I don't want to use red coloring like those selling in the market...all give thumbs up for this dish...


Half kg wings

½ tsp Grated ginger paste

1 tbsp LKK shrimp paste

1 tbsp cooking wine

1 tbsp sesame oil

1 ½ -2 tbsp sugar

Tapioca starch for coating


1. Rinse wings and marinate with the rest of the ingredients for a few hours in the fridge.

2. Remove wings from marinate bowl, coat each wing with tapioca starch, deep fried till golden color.

Friday, October 2, 2009

Happy Mid Autumn Festival! (中秋节快乐)

This year I'm quite lazy, didn't make my own lotus paste, and also didn't do much mooncakes too, just do enough for mum and own consumption...

White Lotus with Single Yolk Traditional Mooncake

Pandan Snowskin Mooncake
(I tried yochana's recipe and we like it. Thanks Yochana for sharing)

Friday, September 25, 2009

Baked Salmon with Butter

Saw this dish in a book and thought its very quick and easy to do, I don't really like to cook salmon due its fishy smell during pan frying, but Trenyce love salmon so I try to find other
method of cooking salmon, instead of the pan fry version with teriyaki sauce. This dish turn out quite nice, doesn't smell as fishy as the usual pan fried version...


Slice of salmon

some enoki mushroom (I use whats available at home i.e. king oyster mushroom)

1/4 sprig green onion (I don't have it so didn't add)

some shredded green and red bell pepper (I don't have it so didn't add)

30g butter

4 slice lemon

1 tbsp mirin } I added these for better taste

pinch of salt }

Aluminum foil


1. Wash salmon and pat dry, seasoned with a little salt.

2. Cut away roots of mushroom, sliced (for king oyster mushroom), wash and strain.

3. Brush some butter on aluminum foil to avoid stickiness. Put in salmon, lemon slice, mushroom, bell pepper, add in mirin sequentially, and seal the opening.

4. Bake salmon into preheated oven at 180degC for 8-10 min or until cooked.

Friday, September 18, 2009

Tiramisu Cake

Made a simple tiramisu cake for my mum-in-law's birthday last weekend, but was told its not the day that I remembered..*blush*....still the family enjoyed the cake.

Reference of recipe from Phoon Huat demo class.
I use 8" square cake ring...
300g sponge finger
cocoa powder
Coffee syrup:
50g brown sugar
10g coffee powder
1 tsp coffee emulco
some coffee liquor per individual preference
-Put all ingredients in a pot except liquor and coffee emulco, bring it to boil, let it cool completely then add in emulco and liquor.
Cheese Cream:
50g caster sugar
100g coffee liquor
3 tsp coffee powder
12g gelatin powder } mix together and place over double boil till gelatin dissolves
36ml water }
3 egg yolk
250g mascarpone cheese (thaw 1 hour before use)
250g whipping cream
1. Beat whipping cream till soft peak and keep chilled.
2. Boil sugar, coffee powder and coffee liquor until sugar dissolves, cool a little, add in gelatin and egg yolk and stir till well combined.
3. Break the cheese into small piece and stir till it resemble thick cream, add in step 2, stir till combined, add in whipping cream, stir till well combined.
4. Wrap the bottom of cake ring with aluminum foil, place it on a cake board, place 1 layer of sponge finger in cake ring then brush with coffee syrup(can soak sponge finger with syrup then place in cake ring), pour half potion of cheese cream on top of sponge finger, spread the cheese evenly, lay another layer of sponge finger then brush with coffee syrup(can pour more syrup over the sponge fingers, pour the 2nd half of the cheese cream on top of sponge finger spread the cheese evenly. Keep chilled overnite or at least 4 hours.
5. Remove ring(can use hairdryer to blow the outside of the ring for easier removal of ring), dust with cocoa powder and serve chilled.

Friday, September 11, 2009


y family likes pizza, they can have it for any meal, sometimes I will made it for breakfast, I will do the bread the night before and bake it slightly brown, this way I will not need to wake up early to make the bread and the final product can be done very quickly. This breadwas done using bread maker, the bread was soft, I add a little mix herbs to bring out the flavour of the plain bread.

400g bread flour
1 tsp salt
1 tsp sugar
1 1/4 tsp fast acting dried yeast
3 tbsp olive oil
200ml water

To make with breadmaker
1. Lift the tin out of the bread machine, fit the kneader blade then add the measured cold water and oil. Spoon in the flour then add the sugar and salt. Make a slight dip in the centre of the flour and sprinkle in the yeast.
2. Insert the tin into the bread machine. Shut the lid and set to dough. Press start.
3. At the end of the programme, lift the tin out of the machine, tip the dough out on to a lightly floured surface, knead well then cut into 2. Roll each shaped circle and transfer to 2 large greased baking sheet.
4. Spread tomato sauce and sprinkle preferred ingredients on top follow by mozzarella cheese. Leave in a warm place for 30min or until the dough is risen around the edges.
5. Bake in a preheated oven, 220deg C, for 8-10min or until the cheese is bubbling and the edges of the pizza are browned. Transfer to plate and serve immediately.

Wednesday, September 9, 2009

Nut and Raisin Bread

 was feeling lazy the other day but have to prepare for next day's breakfast, so breadmachine
became handy, I picked out this recipe from the BM manual and throw in all the ingredients and let it ran till its done. This bread texture was soft compared to some other recipe from the same manual.

Loaf Size:750gWater/milk 250ml, Butter 2tbsp, Salt 1 ½ tsp, Sugar 2tbsp, Bead Flour 450g,
Dry Yeast 1 ¼ tsp, Raisin 50g, Chopped Walnut 30g
Loaf Size:900gWater/milk 330ml, Butter 2 ½ tbsp, Salt 2 tsp, Sugar 2 ½ tbsp, Bead Flour 520g, Dry Yeast 1 ½ tsp, Raisin 75g, Chopped Walnut 40g

Program : Basic

Tip: Add the raisin and nuts after the acoustic signal During the second kneading phase. (I didn't follow this part, just add in everything together)

Tuesday, September 1, 2009

Soy Sauce Stewed Chicken Wings

I know that we can't finish a whole chicken in one meal so I adjust the original recipe and cooked wings with the sauce, easier to serve and eat too...

500g chicken wings/drumlets

Stock Ingredients:
200g sugar
2 tbsp dark soy sauce
2tbsp shaoxing wine (Chinese cooking wine)
½ tsp szechuan peppercorns
1 star anise
1 piece cinnamon stick
3 cloves
200ml light soy sauce
1000ml water

Sauce (to serve)
2tbsp stewed chicken stock
1tbsp chicken broth
1 tsp light soy sauce
1tsp dark soy sauce
1tsp sesame oil

1. Rinse the wings.

2. Cook the entire stock ingredients in a deep pot, bring to boil, add in the wings and drumlets, cover, stew over low heat for 15min until cooked through.

3. Remove the wings leave to cool and cut into pieces.

4. Heat up 1 tbsp oil in the preheated wok, add in sauce and bring to boil. Pour the solution over the wings and drumlets. Serve hot.

Friday, August 28, 2009

Handmade Noodle (Ban Mian)

Last weekend, I felt like cooking noodle or something else for a change instead of the usual porriage for lunch. So I attempt made some noodles with my new toy--noodle maker which my friend S bought for me sometime ago, the noodle texture is softer than the usual ban mian that's selling outside.

500g plain flour
1tsp salt
1tbsp oil
240g water
Other ingredients:
Ikan billis
Mince meat - marinate with sesame oil, soy sauce, oyster sauce, pepper, corn flour
fish ball
carrot (slice)
2-2.5L stock

1. Mix plain flour with salt in mixer with dough hook, add in water and mix a while, add in oil and mix till the mixture becomes a smooth dough.

2. Rest the dough in a covered bowl for 1 hour. Use noodle maker and roll the dough into thin sheets first (no.7 and no. 5 on noodle maker) , then roll it into broad noodles. Dust with flour in between the process.

3. Boil stock with ikan billis, add in slice carrot and boil for a while, add in marinated mince pork, boil till pork floats, add in adequate amount of noodles and bring to boil, stir the noodle with chopstick to prevent it from sticking together, lastly add in fish ball boil till it floats and vegetables. Server immediately.

Wednesday, August 19, 2009

Crispy Butter Prawns

Tried this recipe from Quick & Easy Hawkers’ Fair, I used normal chilli as I give the outcome benefit of the doubt that it will turn out less spicy so that kids can ate it too, lucky its not spicy at all.

1 kg medium size prawns
8 cups oil for deep frying
50g salted butter
½ bowl curry leaves
1 tsp chopped chilli padi (I use 1 normal big chilli)

3tbsp plain flour
2tbsp corn flour
1 egg
½ tsp sugar
½ tsp salt
100ml water

1tsp sugar

1. Trim prawns, wash and drain.

2. Heat oil for deep-frying, coat prawns with batter and deep fry in hot oil until golden brown & cooked. Dish and drain.

3. Melt butter in a wok, sauté curry leaves and chilli padi until fragrant. Add in seasoning, prawns and stir fry until well mixed. Dish up and serve.

Tuesday, August 18, 2009

Cheese Chiffon Cake

Attempt this recipe from the book 戚风蛋糕零失败 couple of weeks back, the side of the cake shrunk while cooling down so I thought fault was at the oil I used, so last week tried again with japanese salad oil as its lighter compare to other type of oil besides butter, but the side of the cake still shrunk and the cake looks like mushroom...
The cake taste more like japanese cheese cake than chiffon cake as its more wet and dense..


A: 150g cream cheese
5 egg yolks
50g castor sugar
B: 30cc lemon juice (2tbsp)
Lemon zest of 1 lemon
50g yogurt
80cc salad oil (1/3 cup)
C. 6 egg white
80g castor sugar
1/8 tsp cream of tartar
D: 105g cake flour } sift twice
3g baking powder }


1. Place cream cheese at room temperature till it turn soft. Place in in mixing bowl, stir with
whisk till smooth paste.

2. Add in egg yolk one at a time, mix well on each addition.

3. Add sugar in A and mix till well combined, smooth and pale yellow colour.

4. Place B over hot water till its warm. Add B into cheese mixture.

5. Add in D & mix till well combined.

6. In another bowl, beat C till stiff peak.

7. Scope 1/3 potion of egg white into cheese mixture, mix lightly till combined. Pour cheese
mixture into remaining egg white, mix lightly till well combined.

Wednesday, August 5, 2009

Valerie's Apple Crumble Pie

Attended Ms Valerie's Apple Crumble Pie class last week, thanks to my friend S for recommending this class, lucky that I manage to sign up at the last minute. Although Valerie gave each student a big tasting portion, Randal asked for more after tasting it, so I made 1 batch for Sunday's breakfast. The part on making the crumble is rather tricky, so ask Trenyce to help me did it. The crumble is very crispy, even after a few hours, the crispiness still stays, we love this recipe. ran out of battery, so didn't get to take the interior of the pie...

Thursday, July 30, 2009

Black Pepper Crab

Wanted to cook black pepper crab that I learned at chef yong's class weeks ago, but couldn't find soft shell crab last weekend, so bought some crab to cook chilli crab but forgot to buy the main ingredient dried chilli or chilli paste, so used chef yong's black pepper sauce recipe and cook black pepper crab instead...

Thursday, July 23, 2009

Braised Duck with Sea Cucumber

The sea cucumbers that my mum gave me during CNY are sleeping in the freezer, so I tell myself better cook it while I have the mood and the time, for this dish I didn't really follow any recipe, just come up with my own version. I used claypot to cook this dish as I felt it will gave the dish a better flavour and taste.

Ingredients A:
½ duck – chopped into small pieces
6 dried Chinese mushrooms – soaked
2 medium sea cucumber – pre-soaked in water
4 slice old ginger

Ingredient B:
3 cloves
1pc cinnamon bark
1 star anises
1 tsp salt
3 clove garlic
600ml water

1 tbsp oyster sauce
½ tsp salt
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
¼ tsp pepper
1 tbsp cooking wine

1. Rinse duck. Cut mushrooms into half. Cut sea cucumber into large pieces.

2. Heat up 1tbsp oil in wok, fry ginger for awhile, add in sea cucumber and fry for 1-2min, add in duck meat and fry till all sides of meat looks cooked, add in mushroom and mix well.

3. Pour in seasonings and ingredient B. Cover and bring to boil, let it simmer over small fire for 50min or till duck is cook and soften. Serve.

Wednesday, July 22, 2009

Kuih Dadar

After tasting the delicious kuih dadar selling at the company's canteen, I tell myself must try this recipe. I did consult the aunty who made the kuih on the recipe, and she shares it generously but there were no exact measurement of the ingredients use, only manage to see her fried the pancake and how the texture of the batter looks like. And I did an experiment last weekend...the texture turn out a little more springy than aunty's kuih, hmm...think maybe more water will be better...for filling I picked an existing recipe and adjust a little.

240g plain flour
50g tapioca starch
1/2 tsp salt
450ml pandan juice – cut 10 pandan leaves into thin strips and blend it with 450ml water

200g palm sugar, roughly chopped
100ml water
2 pandan leaf, knotted
250g grated coconut

1. Sift flour, tapioca starch and salt into mixing bowl. Pour in the pandan juice. Using a balloon wisk, gradually incorporate the flour into the liquid, making a smooth batter free from lumps. Cover the bowl and allow the batter to stand for 20-30 minutes.

2. To make filling, cook palm sugar and water in a pan and cook until sugar dissolves. Simmer for 10min until liquid start to thicken and become syrupy. Add the pandan leaf and grated coconut and continue cooking over low heat for 10-15 mins until the coconut fillings is thick and glossy. Most of the liquid should be evaporated. Remove and set aside to let it cool.

3. To fry pancakes, heat a small frying pan (preferably one with a non-stick surface) over medium heat. Dip kitchen towel with a little oil and brush the pan with it. Ensure the pan is sufficiently hot.

4. Stir batter. Pour a larder of it into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow batter to set and cooked.

5. Turn the pancake out onto a plate or tray. Continue making the pancakes till batter is finish, you might need to thin down with a table spoon or two of water as you go.

6. Place a spoonful of filling in the center of the pancake, fold both sides towards the middle and roll the pancake away from you, neatly enclosing the filling and creating a parcel.

Monday, July 20, 2009

Pandan Bread

Last Friday night, I attempt breadmaking using the pullman loaf tin, I use the recipe from PH class, used half the recipe for my 400g loaf tin, the result turn out quite ok except that the top was not so brown, so I remove the cover and put the bread back into the oven and let it brown a little.
Although due to my carelessness the color turn out a little shocking...hehe..but at least the texture of the bread was ok, its stays soft till Sunday morning.

Ingredients: ( I use half recipe for 400g loaf tin)
500g Bread Flour
12g Dried yeast (I use instant yeast)
5g Bread improver (I didn’t add)
35g Fine sugar
15g Milk powder
310ml Pandan juice (I use 1 tsp pandan paste with water)
1 tsp Pandan paste
40ml UHT milk
20g Unsalted butter
10g Shortening
10g Salt

1. Put all Ingredients together except salt and shortening, butter.
2. Add in salt, butter and shortening, mix until a smooth dough.
3. Rest dough for 40min – 1 hour and divide the dough to weight and shape required.
4. Put in sandwich tins to proof until double the size.
5. Egg Wash and bake at 180°C for 25-30min.

Wednesday, July 15, 2009

Stir Fried Curry Prawns

Kenny requested to cook curry prawns, so I did this dish with reference from yum yum magazine. I did twist the original recipe a little to make it more spicy, original recipe didn't have chilli paste added.

3 tbsp oil
1 onion, removed skin and cut into chunks
15 pieces curry leaf
2 tbsp curry powder
500g prawns, trimmed, washed and drained

Spices (blended):
7-8 shallot, remove skin, sliced
5 pip garlic
10g ginger

1 tbsp chilli paste

½ tsp salt
1tsp sugar
4 tbsp evaporated milk
2 tbsp water

1. Heat up oil, sauté spices until aromatic. Add in chilli paste, stir till combined. Add in onion, curry leaves, curry powder and stir fry until well mixed.

2. Add in prawns, seasoning and stir fry until prawns are cooked. Dish up and serve.

Wednesday, July 8, 2009

Valerie's Blueberry Muffin

Attended Valerie's muffin class last week, the recipe was easy to do, since there are blueberries at home, so made a batch for Sunday afternoon tea. I reduce the sugar as the original recipe is abit sweet for me, after adjusted the amount of sugar the texture of the muffin were still moist.

Tuesday, June 30, 2009

Valerie's Tofu Cheesecake

Tried this tofu cheesecake recipe taught by Ms Valarie Kong. Even I forgot to add sugar...haha... to the cheese layer, but luckily the cake still turn out alright. And most importat all like this cake ;)

Golden Butter Chicken Cube

Tried this recipe from a book, I've changed the recipe a little because I prefer to marinate the chicken before cooking it. The sauce is abit too much for 1 piece of chicken thigh, think it can use for 2-3 pieces of meat, the sauce taste like the cheese topping of KFC's cheese fries.

1 chicken thigh (boneless)
some curry leaves (I didn't have this so didn't add)
2 bird eye chillies (I omit it as my kids will not eat it if its spicy)
adequate amount of butter
200gm evaporated milk

1 tsp salt
dash of pepper
1 tbsp cooking wine

½ tsp chicken stock granules
½ tsp sugar
pinch of salt
1 egg
2-3 tbsp cornstarch

adequate amount of cornstarch (mix with water)

1. Cut boneless chicken meat into dices, marinate chicken meat with marinade for 1 hour in the fridge. Remove from fridge half hour before cooking. Add in egg mix well, coat with cornstarch.

2. Heat up adequate oil till boiling hot, deep fry coated chicken thigh until crispy, dish and drain and set aside.

3. Heat wok and add in butter, curry leaves and bird eye chilli, sauté until fragrant. Pour in evaporated milk and seasoning, bring to boil. Mix in cornstarch solution.

4. Return chicken thigh into wok and stir well.

Wednesday, June 24, 2009

Mixed Nut Brownies

Learned this recipe at phoon huat. Its texture is not dry like some brownie, I like so I added alot to the topping, taste better after thawing the chilled brownie for half an hour or so.

A) 250g unsalted butter
250g dark brown sugar

B) 6 eggs
250g caster sugar

C) 50g Dark chocolate coverture
50g dairy cream

D) 70g chopped walnut }
70g chopped pecan nut } Toasted
70g chopped macadamia nut }

E) 225g plain flour
90g cocoa powder

65g dairy cream
150g dark chocolate coverture
15g unsalted butter

- Boil cream and pour into chocolate coverture and butter.

1) Beat egg and caster sugar (B) for 3-5 min using high speed.

2) Double boil (C). Set aside.

3) Beat Butter and brown sugar (A) for 3-5 min using medium speed.

4) Sift (E) twice.

5) Add (C) into step 3) , mix well, add in (B), mix well. Add (D) and (E), fold till well combined.

6) Lay a piece of baking paper at the bottom of grease 10" square cake tin. Pour in batter.

7) Bake at 190°C-200°C for 30-35min.

8) Cool down cake, spread topping and sprinkle with chopped nuts. Chill a while before serve.

Friday, June 12, 2009

Valerie's Marble Cake

Felt like baking something last weekend, so did this cake. Learned it at Ms Valarie Kong's class sometime last year, can't recall if I've made this cake before, so just did it for afternoon tea. I like the texture, not dry and not sweet either.

Tuesday, June 9, 2009

Chicken with Corn and Egg Soup

There are times when I do not have much time to do slow boil soup, and I think a meal isn't complete without a soup so I will do such fast and easy soup.


200g chicken breast meat -

marinade for chicken:

1 tsp light soy sauce, dash of white pepper and 1 tbsp corn flour

1200ml chicken stock - I do not have instant chicken stock so I added half a chicken flavour cube to water to make the stock.

1/2 can of corn

1 egg

1/2 medium carrot - slice


Salt & pepper


1. Rinse chicken breast, cut into cubes or long strips. Marinate the chicken breast cubes with the marinade for 15min.

2. Add carrot slices to chicken stock and bring to boil, add corn and stir well, add in chicken breast and let it boil a while.

3. Beat egg in a bowl and mix 2 tbsp water, slowly pour it into soup till egg separates into shreds on the surface and off the heat.

4. Add salt and pepper to taste. Serve warm.