Monday, December 26, 2016

Shrimp Gyoza

Makes 20 | Prep Time: 20 Minutes | Cook Time: 5 Minutes


12 oz peeled and deveined shrimp, cut into small pieces
1/2 teaspoon grated ginger, optional
1/2 cup shredded cabbage
1 tablespoon chopped scallion
1 teaspoon Japanese cooking sake
1 teaspoon mirin
1/2 teaspoon salt
1 teaspoon sesame oil
20 gyoza wrappers
1 tablespoons oil, for pan-frying
1/2 cup water
Ponzu sauce, for dipping
White sesame, for garnishing


Combine the shrimp, ginger (if using), cabbage, scallion, sake, mirin, salt and sesame oil in a bowl, stir and mix well to form a sticky filling.
Place a piece of gyoza wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half moon shape and pleat and pinch the folds, as pictured above. Finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.

Using a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil on medium-low heat, then arrange all the gyoza on the skillet. Pan fry the gyoza until the bottom turns golden brown and crispy. Add the water and cover it with the lid. Steam the gyoza until the water completely evaporates. Serve the gyoza warm with the Ponzu sauce.


Japanese Meat and Potato Stew (Nikujaga)

Serves 2-3 | Prep Time: 10 Mins | Cook Time: 20 Mins


1 tablespoon oil
2 oz onion, quartered
8 oz thinly sliced pork or beef
2 oz carrots
6 oz potatoes, cut into pieces
2 cups water or dashi (preferred)
2 tablespoons soy sauce
2 tablespoons cooking sake
2 tablespoons mirin (Japanese sweet wine seasoning)
2 teaspoons sugar
4 oz Shirataki noodles or Konnyaku noodles, optional
Salt, to taste
1 stalk scallion, cut into 2-inch strips


Heat up a small soup pot on medium heat and add the oil. When the oil is heated, add the onion, stirring a few times before adding the meat. Stirring and cooking, then add the carrots and potatoes. Stir to combine well with the meat.

Add the water and bring it to boil. Add the soy sauce, sake, mirin and sugar. Lower the heat, cover the pot and simmer until the carrots and potatoes are cooked through and the sauce reduces. Add the Shirataki noodles, cook for 1 minute. Add salt and the scallions. Turn off heat and serve immediately.


Honey Lime Salmon

Serves 1 | Prep Time: 5 Minutes | Cook Time: 12 Minutes

1 lb salmon
Ground black pepper
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon olive oil
Lime wedges
Chopped parsley


Preheat the oven to 375F.

Season the salmon with salt and black pepper. Mix the honey, soy sauce and lime juice together, stir to combine well.

Heat up a skillet with the olive oil. When it’s heated, add the salmon and cook for a couple of minutes. Add the honey mixture into the skillet, spooning the honey lime sauce on the salmon. Finish it off by roasting the salmon in the oven for 10 minute or until the fish is cooked through. Remove from the oven, garnish with chopped parsley and serve immediately.


Thursday, November 24, 2016

Skinny Beef & Broccoli Noodles

PREP: 0:15

1 lb. wide rice noodles or udon noodles
1/3 c. low-sodium soy sauce
3 cloves garlic, minced
Juice of 2 limes
1 tbsp. Sriracha hot sauce
1 tsp. honey
3 tbsp. sesame oil
1 tbsp. cornstarch
3/4 lb. flank steak, thinly sliced against the grain
1 large head broccoli, cut into florets
8 oz. baby bella mushrooms, sliced
Lime wedges, for serving

  1. In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain.
  2. In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil. Whisk in cornstarch and set aside.
  3. In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes.
  4. Add broccoli and mushrooms and 2 tablespoons water and stir, cooking until tender, about 6 minutes more. Reduce heat to low and add cooked noodles and reserved sauce to skillet. 
  5. Toss until fully coated and warmed through. Serve with lime wedges.

Tuesday, November 22, 2016

Homemade Burger Juicy Tender Patties


Vegetable oil
1 Spanish onion, julienned
Salt and pepper, to taste
2 (4 oz each) ground beef patties, flattened until thin
2 slices American cheese
1 Martin’s potato hamburger bun
½ cup romaine, thinly shredded
1 thick slice of beefsteak tomato

½ cup ketchup
½ cup mayo
1 pickle, minced
1 Tbsp lemon juice
1 tsp paprika
1 tsp cayenne
1 Tbsp parsley
Salt and pepper, to taste

In a skillet, heat vegetable oil on high and caramelize the onions. 
Season with salt and pepper; cook until dark in color. Remove cooked onions when finished, set aside. DON’T clean skillet.

Prepare the sauce. In a medium bowl, combine all sauce ingredients, mix well, and set aside.
Using the same skillet that you cooked the onions in, over high heat add a little oil and place flattened meat patties in skillet. Season with salt and pepper while in the pan.

Cook on each side for 1 minute, flipping twice. While finishing the cook time on the second flip, add 1 slice of American cheese on each patty. Cut heat on skillet and let meat rest in pan until cheese is melted.

Assemble burger in this order: bottom bun, burger sauce, lettuce, caramelized onions, tomato, stacked cheesy patties, top bun.

Recipe for Patties

Ready in 35minutes  
8 servings 288 cals

2 pounds ground beef
1 egg, beaten
3/4 cup dry bread crumbs 
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
1 tbsp garlic powder 
1 tbsp onion powder
Salt and pepper to taste
1 tbsp olive oil / mayo / butter
1/8 teaspoon cayenne pepper
 2 cloves garlic, minced

Note: 1 tbs each of Olive Oil & Worcestershire per pound of ground beef

Preheat grill for high heat.
In a large bowl, mix the ground beef, and all ingredients using your hands. 
Form the mixture into 8 hamburger patties.
Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Aluminium foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Homemade French Fry Seasoning Blend

YIELD: 1/2 cup

1⁄4 cup smoked paprika
3 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon seasoning salt (made using 2tsp kosher salt and 1tsp celery salt.)
1 pinch celery salt
3 teaspoons kosher salt
2 teaspoons sugar
1 teaspoon cayenne pepper
1 tbsp parsley chopped

Combine all of the ingredients together in a small bowl. Store in an airtight container.
To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions.

To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. 

OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil.

Thursday, November 3, 2016

Creamy Garlic Parmesan Fettuccine Recipe

Serves 3 | Prep Time: 15 Mins | Cook Time: 5 Mins

12 oz fettuccine
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1/3 cup heavy whipping cream
1/4 teaspoon salt or to taste
3 dashes ground black pepper
1 teaspoon chopped parsley
1/4 cup shredded Parmesan cheese
Lemon wedges

Cook the fettuccine according to instructions. Drain the fettuccine once cooked.

Heat up a skillet with the olive oil and butter. Saute the garlic until aromatic or slightly browned, then add the chicken broth and heavy whipping cream. Stir to blend well. Add the salt and ground black pepper. Lower the heat and reduce the sauce a little bit before adding the fettuccine. Stir to combine well. Top the pasta with parsley and Parmesan cheese. Squeeze some lemon juice on the pasta before serving.


Wednesday, November 2, 2016

Banana Cake Recipe

Bahan bahan:
4 biji pisang emas - lecek (saya guna 5 biji)
1 cwn gula kaster
1 cwn minyak jagung
4 biji telur gred A (saya guna gred B)

Bahan ayak:
1 1/2 cwn tepung gandum
1 sk soda bicarbonat
1 sk baking powder

Bahan lain:
1 sb jus limau nipis (tak letak)
1sk esen vanila (guna vanilla extract)

Cara cara:
Panaskan oven pada suhu 170C. Lengser mentega pada loyang. Ketepikan. 

Putar gula, telur dan minyak dlm anggaran 3-5min @ hingga putih. Masukkan pisang dan kacau rata. 

Masukkan pula tepung yang telah diayak sedikit demi sedikit. Kacau sebati dengan menggunakan spatula. 

Masukkan esen vanila, jus limau dan gaul sebati. Tuang dalam loyang dan bakar selama 40 -60 minit atau sehingga masak. 

Apabila permukaan atas telah perang, saya kurangkan suhu ke 150C. Saya bakar selama 1 jam. 


Ayam Masak Madu

1/2 ekor ayam
3 ulas bawang putih - dikisar
bawang besar - dipotong bulat
bawang merah - dikisar
1 inci halia
2 sudu besar cili kisar
2 sudu besar sos cili
2 sudu besar sos tomato
3 sudu besar madu
tomato - dibelah 4
kulit kayu manis
air - ikut nak kuah banyak atau tak
garam secukup rasa

#1: basuh dan potong ayam sesuka hati kemudian ayam digaram kunyitkan. selepas tu ayam digoreng separuh masak angkat dan toskan dan ketepikan.

#2: tumis bahan kisar tadi sampai naik bau kemudian masukan kulit kayu manis dan bila dah nampa garing masukan air, sos cili, sos tomato, dan madu.

#3: masukan ayam dan biarkan ayam masak sepenuhnya dan perasakan dengan sedikit garam.

#4: akhir sekali masukan tomato dan bawang besar dan bila dah empuk angkat dan ayam siap dihidangkan.


Ayam Masak Merah

Bahan bahan:
1 ekor ayam - lumur garam + kunyit & goreng separuh masak.
2 kuntum bunga lawang
1 batang kulit kayu manis
2 sudu besar sos cili
60 ml santan
250 ml air
3 biji tomato - belah 4
Garam secukup rasa
Gula secukup rasa - saya tambah
Minyak utk menumis
Kacang peas - opsyenal

Bahan bahan kisar halus:
4 biji bawang besar
5 ulas bawang merah
5 ulas bawang putih
2 cm halia
15 - 20 tangkai cili kering - rebus sebentar dan kisar

Bahan bahan hiris:
3 biji bawang besar - lagi sedap bwg holland
5 ulas bawang putih
2 cm halia - hiris jadi 3 keping

Cara cara:
Panaskan minyak dalam kuali dan tumis bahan hirisan sampai layu. Kemudian masukkan bahan kisar dan gaul rata.

Lepas tu masukkan cili kering yang dikisar dan sos cili. Tumis sampai pecah minyak. 
Bila dah pecah minyak, masukkan ayam yang digoreng separuh masak tadi. Jika digoreng garing, ayam akan menjadi liat. Dikacau rata dan biarkan seketika.

Kemudian masukkan air mengikut banyak mana kuah yang disukai. Lepas tu masukkan santan untuk memekatkan kuah mengikut yang disukai.
Masukkan buah tomato dan garam. Masak sehingga pecah minyak. Taburkan sedikit gula, jika suka. Bila rasa dah sebati, dan warnapun dah cantik, bolehlah ditutup api.

Jika suka, boleh masukkan kacang peas, sebelum ditutup api dan sedia untuk dihidangkan bersama nasi minyak, nasi briyani atau nasi tomato.


Tuesday, October 25, 2016

Chai Siu Pork Recipe

Recipe 1

Serves 2 | Prep Time: 15 Minutes | Cook Time: 30 Minutes
Recipe Source: Pooi Sam’s Facebook

1 lb (450 g) skinless pork belly, cut into 2 long strips
2 tablespoons finely chopped garlic

Char Siu Sauce:
2 pieces Chinese fermented red bean curd
1 tablespoon maltose or honey
1 tablespoon Chinese Shaoxing wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon dark and thick soy sauce
1 teaspoon five-spice powder
1/4 teaspoon white pepper powder
3 1/2 oz (100 g) sugar, or 8 1/2 tablespoons


1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.
2. The next day, heat the oven to 400 degrees F (200 degrees C).
3. Place the pork belly on a wire rack and bake for 15 minutes.
4. Removed from oven and turn the pork belly over, brush the remaining char siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked. The char siu will look dark in color, it’s normal.
5. Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice.

Cook’s Notes:
You can heat up the the remaining Char Siu Sauce until it bubbles and thickens. Drizzle it on the Char Siu before serving. For the dark and thick soy sauce, you can use either kecap (kicap) manis, or regular dark/black soy sauce. If you are in Malaysia, just use the regular dark soy sauce.


Recipe 2

2 pork tenderloins
1/2 cup soy sauce
1/3 cup honey
1/3 cup ketchup
1/3 cup brown sugar
1/4 cup Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons red food coloring
1 teaspoon Chinese five-spice powder (optional)

Prep 15 m
Cook 1 h 25 m
Ready In 3 h 40 m

  • Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  • Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  • Marinate pork in refrigerator, 2 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  • Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Wednesday, October 5, 2016

Strawberry Cream Pudding Recipe

1 carton yoghurt - 175g, strawberry
1 box of jelly
250ml cream or Evaporated milk

Make jelly (as per box) and allow it to half set
Whip the cream to create soft peaks (not too stiff)
Whisk in yoghurt
Add to jelly and combine
Place in fridge until completely set 


Tuesday, October 4, 2016

Oven Roasted Black Pepper Chicken

6 Chicken thighs (bone-in)
1 tbsp Ginger-Garlic Paste (or 1/2 tbsp grated garlic + 1/2 tbsp grated fresh ginger)
3 tbsp Worcestershire Sauce
1 tsp Salt (or according to taste)
1 tbsp fresh ground pepper (I like it a little coarsely ground)
Juice of 1/2 lime
1 tbsp freshly chopped cilantro, for garnish

  1. Rinse and trim any excess fat off your chicken thighs, then make three slits in the meat to the bone. (This helps the marinade flavor just the skin of the chicken but the inner meat too)
  2. Mix together the garlic- ginger paste , Worcestershire sauce, salt, freshly ground black pepper and squeeze in the juice of half a lime.
  3. Spoon over the mixed marinade over the chicken thighs (you can do it in a zip lock bag if touching chicken makes you squeamish) and massage it into the chicken to coat both sides well. Cover and let the chicken marinade in the fridge for anywhere from 30 minutes to overnight.
  4. Pre-heat your oven to 400F and arrange your chicken in an oven proof skillet or casserole dish and roast the chicken for 40 minutes (or more depending on the size of your chicken...but keep in mind the slits will help cook the chicken faster than if you didn't score them) until the skin turns a lovely golden and the juices run clear when you poke it with a knife.
  5. Garnish with some freshly chopped cilantro (parsley works too) and serve hot with fresh veggies, rice or mashed potatoes.

Wednesday, July 20, 2016

Salted Baked Chicken Yim Guk Kai Recipe

Salt-baked Chicken (Yim Guk Kai) has its origins in the Hakka community.

1 kg organic or free-range chicken, washed and patted dry

1 tbsp ginger juice
1 tbsp Chinese cooking wine
½ tsp ground white pepper
1 tsp sugar

20g codonopsis root (dong sum)
10g angelica root (dong quai)
1 tbsp wolfberries (kei chi)
15g Solomon’s seal (yok chok)
2 pieces greaseproof paper measuring 60x30cm
1 tbsp potato flour, mixed into a gum paste with a little hot water
3.5 kg coarse rock salt

Combine the marinade ingredients; rub or coat chicken with the marinade. Wash the stuffing ingredients and place into the cavity of the bird.

Set the chicken on the two pieces of parchment paper for a double-layer wrap. Fold the paper, overlapping, around the chicken to form a parcel. Seal with the gum paste to form a water-tight parcel.

Place the rock salt into an old wok. Heat salt over medium flame, stirring continuously for five to eight minutes. Make a well in the middle of the hot salt, place the chicken parcel in, and cover completely with salt. Cook, covered with a lid, over low heat for 35 to 40 minutes. Turn chicken over once halfway through the cooking time, making sure no juices spill out. Remove and serve warm.

Source: The Star Newspaper

Wednesday, July 13, 2016

Singapore Chili Crab Recipe

Servings: 4-6
Prep Time: 40 minutes 
Cook Time: 20 minutes

3-4 pounds live crab
2 tablespoons oil
6 shallots, minced
6 large cloves garlic, minced
2 tablespoons finely minced ginger
3 red bird's eye chilies, minced
3 1/2 cups (875 ml) chicken stock
4 tablespoons hot bean paste
1/4 cup (60 ml) bottled chili sauce
1/2 cup (125ml) canned tomato sauce
1 tablespoon sugar
2 tablespoons Chinese rice wine (or dry sherry)
2 teaspoons salt
1 teaspoon white pepper (or black pepper)
2 tablespoons cornstarch, mixed with 3 tablespoons water
2 eggs, lightly beaten

6 red finger-length chilies, minced
5 cloves garlic, minced
2 tablespoons finely minced ginger
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon rice vinegar
1 tablespoon water

1. Place the live crabs in the freezer for 15 minutes to immobilize them. Cut in half, lengthwise with a cleaver or large chef's knife and remove the back and discard the spongy grey matter. Take off the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.

2. Make the Chili-Ginger Sauce by whisking all the ingredients in a bowl. Set aside.

3. Heat the oil in a wok over medium-low heat and add the shallots, garlic, ginger and chilies. Stir-fry until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 2 minutes. Add the crab pieces and simmer, uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.

4. Add the cornstarch/water mixture and stir until the sauce thickens, about 30 seconds. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty bread.

Source: here

Recipe Critic Slow Cooker Cashew Chicken

Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
Serves: 4-6

2 lbs boneless skinless chicken breasts (About 4 pieces)
3 Tablespoons Cornstach
½ tsp black pepper
1 Tbsp canola oil
½ cup soy sauce
4 Tbsp rice wine vinegar
4 Tablespoons ketchup
2 Tablespoons sweet chili sauce
2 Tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes
1 cup cashews

  • Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
  • Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
  • Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
  • Cook on LOW for 3 to 4 hours.
We loved the recipe as is and many people do as well but here are some different things you can try after some comments received.
-If it is too salty you can simply use low sodium soy sauce.
-If there isn't enough sauce, you can double the sauce or make it 1 and ½ times.

Source: here

Ham Sui Kok Recipes (Savory Chinese Dumpling Recipe)

2/3 cup wheat starch (tung mein fun)
2/3 cup boiling water
(stir boiling water into wheat starch slowly till combined, as shown as below picture)

2 cups glutinous rice flour
3/4 to 1 cup water
5 tbsp sugar

Method for dough:
(1) add ingredients (B) into (A) and then knead till a soft & smooth dough is formed.
(2) then divide into 18-20 portions dough balls.
(3) flatten each dough by using a flat knife or dough cutter (by pressing).
(4) place in fillings and then seal nicely.
(5) finally, deep fried them till golden brown.

Ingredients for Jicama fillings:
200-300gm jicama, shredded (one small size)
1 carrot, shredded
1 inch fresh ginger, cut into strips
salt & pepper
1 tspn vegetarian oyster sauce

Method Jicama filling:
(1) preheat frying pan with a little oil.
(2) fry ginger till brown and then add in jicama & carrot.
(3) off the heat after simmer for about 2 mins.
(4) stir in salt & pepper and the sauce, mix well.
(5) cool to room temperature before used.

Ingredients for Pork & Mushroom filling:
1 Cup of mince pork or chicken
3 pieces of shitake mushroom (soften and diced)
1 small carrot ( diced)
1 small onion (diced)
2 tsp of mince garlic
1spring onion (chopped)
1/2 cup of water
1 tsp cornstarch mix with 1 tbsp of water
1 tbsp of oyster sauce
2 tsp soy sauce
1 tsp sugar
1/2 tsp sesame oil
1/2 tsp white pepper
Salt to taste

Method for Pork filling:
Stir fry garlic, onion until fragrant and add in the minced meat and mushrooms, add the rest of the vegetables and simmer until meat are cooked, with about tbsp of liquid left. Add seasoning and put cornstarch in last to thicken up the sauce. 

Source: here & here

Tuesday, July 12, 2016

Rice Cooker Steamed Tofu & Asparagus Recipe

Prep Time: 5-10 minutes
Cook Time: 15-20 minutes 
Ready In: 20-30 minutes

1/2 small bunch asparagus, 1 1/2-inch lengths
1/2 (6 oz.) blk. fried tofu, cubed
1/2 small carrot, peeled, thinly sliced
1 clove garlic, minced
2 TB oyster sauce *omit oyster sauce for vegetarian
1 TB Aloha shoyu
1 tsp. vegetable oi1
1 tsp. sesame seed oil
1 tsp. mirin
1 tsp. honey

Cooking Process:
In a mixing bowl; toss together all ingredients. Transfer onto heatproof plate. Place in rice cooker. Steam 15-20 minutes. Serves 4.

Source: here

Thursday, June 30, 2016

Egg Salad Sandwich

Serves: 4 servings

8 eggs
1/2 cup mayonnaise
1 tbsp condensed milk
1 tsp lime juice / lemon juice
1 tsp yellow mustard
1/4 cup chopped green onion
1/4 teaspoon paprika powder
Japanese cucumber or apple cut to small cubes
Salt and pepper to taste
Bread 8 slices buttered
Vegetable leaf

  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat (about one minute). Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place the chopped eggs in a bowl, and stir in the mayonnaise, condensed milk, lemon juice, cucumber / apple, mustard and green onion. Season with salt, pepper and paprika. 
  3. Stir and serve on your favorite bread with vegetable leaf.

Wednesday, June 29, 2016

Pesto Recipe

½ clove garlic , chopped
Sea salt
Freshly ground black pepper
3 good handfuls fresh basil , leaves picked and chopped
1 handful pine nuts , very lightly toasted
1 good handful Parmesan cheese , freshly grated
Extra virgin olive oil
1 small squeeze lemon juice , optional

  1. Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. 
  2. Add a bit more garlic if you like, but I usually stick to ½ a clove. 
  3. Add the pine nuts to the mixture and pound again. 
  4. Turn out into a bowl and add half the Parmesan. 
  5. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.
  6. Season to taste, then add most of the remaining cheese. 
  7. Pour in some more oil and taste again. 
  8. Keep adding a bit more cheese or oil until you are happy with the taste and consistency.
  9. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.


Coleslaw Dressing Recipe

1/2 cup mayonnaise
2 tablespoons white sugar
1 1/2 tablespoons lemon juice
1 tablespoon vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Add all ingredients to list

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

Tuesday, June 21, 2016

Pizza Dough & Breadsticks by Lauren

For the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

For the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}


For the pizza dough:
  1. In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. 
  2. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. 
  3. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. 
  4. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. 
  5. The dough should be smooth and easy to work with. And the bowl should be clean! 
  6. *This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like. Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use a-as desired.
For the Cheesy Garlic Bread Sticks-
  1. Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
  2. Mix butter and garlic in a small bowl and set aside.
  3. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
  4. Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. 

Sweet and Sour Pork (Korean Tangsuyuk)

1 pound pork shoulder or tenderloin, cut into 2 inch x ½ inch strips
1½ teaspoon salt
½ teaspoon minced ginger
¼ teaspoon ground black pepper
1 cup plus ¼ cup potato starch
1 large egg white

2-3 dried wood ear mushrooms, soaked in cold water for 1½ hour -cut to small pieces
⅓ cup sliced onion
1 small carrot, sliced thinly
⅓ English cucumber, sliced thinly
2 rings of pineapple (canned or fresh), cut into halves
1 small red apple, cored, and sliced into ⅓ inch thick pieces
¼ cup sugar (white or brown sugar)
4 cups plus 1 teaspoon corn oil or vegetable oil
1 teaspoon sesame oil

Dipping Sauce
2 tablespoons
3 tablespoons white or apple vinegar

Directions (Serves 4)

  1. Combine the pork, ½ teaspoon salt, the ginger, and the ground black pepper in a bowl. Mix well, cover, and refrigerate.
  2. Mix 1 cup starch and 3 cups of water in a bowl with a spoon. 
  3. Let it sit on the kitchen counter until the starch sinks to the bottom of the bowl and turns solid (about one and a half hour).
  4. Mix 2 tablespoons starch with 2 tablespoons water in a small bowl, and let it sit for later, to thicken the sauce.
  5. Fill a deep 10 to 12 inch skillet with 4 cups of corn or vegetable oil. Heat it up over medium high heat until it reaches 330°F.
  6. Take the pork out of the refrigerator and mix with the remaining 2 tablespoons of starch.
  7. Pour out the water from the bowl of starch that was soaking. Add the egg white and mix well.
  8. Add the starch mixture to the pork. Use your hand to gently mix it in.
  9. Drop the pork pieces into the oil. Use tongs to split them apart if they stick to each other.
  10. Fry in batches if you need to, until they are crispy and turn light golden brown (5 to 7 minutes). 
  11. There should be plenty of room in the skillet for them to fry without always touching each other.
  12. When done, transfer to a strainer set over a bowl to drain.

Make the sauce:
  1. Heat the 1 teaspoon of corn oil in a large skillet over medium high heat. Add the mushrooms, onion, and carrot and stir-fry for 1 minute.
  2. Add the apple and stir-fry 1 minute.
  3. Add 3 cups of water, the sugar, the vinegar, 1 teaspoon salt, and bring to a boil.
  4. Stir the small bowl of starch water one last time before adding to the sauce. Stir it in with a wooden spoon. The sauce will thicken and shiny.
  5. Let it sizzle for a few minutes and then remove from the heat.
Mix 2 tablespoons soy sauce and 1 tablespoon vinegar in a small bowl, to use as a dipping sauce.
Heat up the oil and fry the pork for the second and last time, until they are very crispy and golden brown (about 3 to 4 minutes). You can crowd them in the skillet this time, but the color of the pork should be golden brown and shatteringly crisp.

Reheat the sauce over medium high heat until it bubbles. Stir in the cucumber and pineapple for 1 minute. Add the sesame oil and stir for 10 seconds.


Friday, June 17, 2016

Ribbon Cookies - Chinese New Year

picture credit from house of annie

600g plain flour, sifted
100g or 8 tbsp margarine
2 tsp bicarbonate of soda
100g or 8 tbsp castor sugar
1 egg

Put sifted flour, sugar and bicarbonate of soda in a mixing bowl. Rubb in margarine and add egg to combine. Knead into a dough and leave aside to rests for about half an hour.
Roll out the dough to about 1mm thickness or use a pasta roller. Cut the dough into long 5cm wide strips. Place the two strips together (on on top of the other lengwise) and into strips about 1.5cm width. Make a small cut or slit in the centre of each strip.

For each pair of small strips, push the top end of the strip into the slit twice to form a twisted ribbon. Do the same for the rest of strips of dough.

Deep-fry the ribbon dough in hot oil until golden brown and crispy. Drain and set aside on absorbent paper then store in an airtight container.

To make sugar water:
1. Add 8 tablespoons of sugar in a pan and add 1 cup of water.
2. Heat until sugar is dissolve.
3. Leave aside to cool

Recipe adapted and modified from

Peanut Cookis - Chinese New Year

Makes about 55 cookies
Prep time: 30 minutes
Baking time: 15 minutes

150g (about 5.3 oz) self-raising flour
80g (2.8 oz) icing sugar
1/2 tsp salt
1/2 tsp bicarb soda (aka baking soda)
1/2 tsp vanilla extract / essence
110g (3.9 oz) corn oil – that’s right, you weigh the oil!
80g (2.8 oz) hazelnut meal (it’d work with any kind of nut-based meal i.e. almond, peanuts etc)
1 egg yolk (or 1tbsp milk mix with 1 tsp water) – this will be the egg or milk wash

  1. Preheat oven to 170 degrees C / 338 degrees F. Line your baking tray with parchment paper. Set aside. 
  2. Sift together flour, icing sugar, salt and bicard into a large mixing bowl. 
  3. Stir in hazelnut meal into the flour mixture. 
  4. Using either a spoon or your hand, stir in oil and vanilla extract until mixture forms a soft ball of dough. 
  5. Mould the dough using a bottle cap. Line the cavity of a bottle with cling wrap and press dough into the cavity until it is level with the top of the cap. 
  6. Brush cookies with egg or milk wash. 
  7. Bake in the preheated oven for 15 minutes or until the top of the cookies have dried out and the bottoms are golden brown. 

Recipe from

Almond Thins - Chinese New Year

1½ cups almond flakes
3 egg whites
2 tbsps canola oil
1/3 cup granulated sugar
1/4 cup all-purpose flour

  1. Bring the egg whites, oil, sugar and flour into a mixing bowl. Mix them up using a whisk. The batter will appear a little lumpy in the beginning. Keep the mixing going, it will smooth out in the end.
  2. Add in the almond flakes. Gently stir to mix them well with the batter.
  3. Line a baking sheet with a piece of heavy duty aluminium foil (its durability makes it easier to remove the almond thins post-baking). 
  4. Using the back of a spoon, spread the batter out as thinly as possible. Try to have an even distribution of the almond flakes in the process.
  5. Fold in the sides of the aluminium foil (if the foil's large enough to begin with). Or cover the sides with extra strips of aluminium foil. I tend to get a little too protective over the sides and thus the HUGE strips (5a) covering them lol. Just be sure to not let the aluminium foils come into contact with the batter or they will end up sticking to it making their removal difficult later.
  6. Bake in a preheated oven at 350°F for 16 minutes. At the end of it, the sides will appear to be a lot browner than the center (despite all the cover-up work!). Well the good news is that they are good to go!
  7. Carefully peel the large almond thin off the baking aluminium foil and transfer it onto a cooling rack (or another baking sheet). Let it cool for about a minute.
  8. It should have hardened considerably by now. Break the sides off. They should be all so crispy and brittle it feels almost effortless. With the sides, let them cool completely before storing them away. The remaining center piece? Place it back onto the baking sheet with the aluminium foil and bring it back into the oven uncovered this time. Close the oven, turn off the heat and let the remaining heat in the oven do its wonders.
  9. Check on the center piece 5 minutes later. Remove from the oven if they looked done, leave it for another 5 minutes otherwise. I work with a real old oven. Took me another 15 minutes before they get to the right hue.
  10. When done, let them cool slightly before breaking them down into smaller pieces. Now you can move on and reheat the oven to 350°F to work on the second batch in similar manners!
Recipe from:

Japanese Sweet Potato Chocolate Chip Cookies

1 cup mashed Japanese sweet potatoes
1 1/4 cups bread flour
1 1/2 tsp baking powder
1 1/2 baking soda
1/2 tsp salt
1 cup brown sugar (grinned)
1/2 cup unsalted butter
1 large egg
2 tbsp peanut butter
1 tbsp honey
2 tsp ground allspice or cinnamon
2 tbsp vanilla essence
1/2 cup unsifted flour
1 1/2 cups semi sweet chocolate chips
3/4 cups coconut shred toasted (optional)


  1. Mix shifted bread flour, baking powder, baking soda, grinned brown sugar and salt.
  2. Mix in butter, egg, peanut butter, honey, cinnamon, vanilla essence and unsifted bread flour.
  3. Stir in mashed sweet potato and semi sweet chocolate chips.
  4. Cover the batter and rest in refrigerator for 15 mins.
  5. Mix in coconut if you wish.
  6. Place 6 at a time to bake until golden.

Recipe from

Thursday, June 16, 2016

Slow Cooker Cashew Beef and Broccoli Stir Fry

Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 4

1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
½ cup low sodium soy sauce
⅓ cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves minced
2 tbsp cornstarch
3 cups Frozen Broccoli Florets
1 cup cashews
1 cup frozen carrots
White or brown rice, cooked

  1. In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
  3. Turn the crockpot on low and cook for about 6 hours. You don’t want to cook the beef too long or it will start to shred.
  4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Add the broccoli, cashews and carrots and stir. Cook an additional 30 minutes so that the sauce can thicken and frozen broccoli and carrots can cook. You don’t want to add the broccoli until the very end or it will be mushy. If you are using fresh broccoli, steam before or add about an hour before it is done cooking to heat through.
  5. Serve over rice and enjoy!
Recipe from

Korean Braised Chicken, Jjimdak

Serves 4
Prep Time: 10 min
Cook Time: 50 min

1 bundle Korean sweet potato noodles, aka dangmyun (or glass noodle)
3 lb whole chicken, cut up into pieces
6-8 dried red chilies
2/3 cup low sodium soy sauce
2 tablespoons oyster sauce
1 cup water
2 cloves garlic, minced
1 teaspoon minced fresh ginger
4-6 tablespoons dark brown sugar
2 teaspoons cocoa powder
4 tablespoons corn syrup
1 teaspoon black pepper
1 onion, sliced
2 carrots, diced into large chunks
2-3 medium sized potatoes sliced into 1/2-inch disks
1 fresh green chili sliced, optional

  1. Soak the sweet potato noodles in warm water and set aside until ready to use.
  2. Place chicken in a pot and pour some water to cover the chicken. Bring it to full boil and cook for a few minutes. Remove the chicken and discard the water. Return the chicken to the pot and add the dried chilies.
  3. In a bowl, combine soy sauce, oyster sauce, water, garlic, ginger, sugar, cocoa powder, corn syrup, and pepper. Pour over the chicken and chilies.
  4. Bring the mixture to a gentle boil and simmer over medium-low heat for 20 minutes, covered.
  5. Add the onion and carrots to the pot and simmer for 10 minutes, covered.
  6. Add the potatoes and fresh chili, and cook until they are tender, about 10 minutes, with a lid half open.
  7. When the chicken and vegetables are tender, drain the noodles from the soaking water and add to the pot. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3-5 minutes, uncovered.
  8. Remove the pot from the heat and let it sit for 5 minutes or so before you serve. Serve warm with rice.
Recipe from

Crispy Lemon Chicken

Prep Time
15 min
Cook Time
25 min


2 chicken breast (1 lb), sliced
1 egg white
1-1/2 tablespoons soy sauce
1 teaspoon grated ginger
1 teaspoon sesame oil
oil for frying
1 tablespoon toasted sesame seeds
For the lemon sauce
2/3 cup chicken stock
4 tablespoon Korean lemon syrup and 8-10 lemon slices * (see the note)
1 tablespoon honey
2 tablespoons cornstarch
3-4 fresh lemon slices, optional
1 tablespoon oil
For the coating
4 tablespoon cornstarch
1/2 teaspoon baking powder

  1. Beat the egg white until very foamy in a mixing bowl, add the soy sauce, ginger, sesame oil, and the chicken breast slices. Mix well and set aside for 10 minutes.
  2. To make the lemon sauce, combine all the ingredients except the oil and sesame seeds. If you prefer more tarty flavor, add the fresh lemon slices to the sauce.
  3. Heat the oil to reach at 175˚C.
  4. Mix cornstarch with the baking powder in a shallow bowl. Coat the chicken lightly with the cornstarch mixture.
  5. Drop the chicken pieces into a hot oil and fry for 2 minutes. Do this in several batches. Once the entire batches are fried, repeat the frying again to get the crispier coating.
  6. In another skillet, heat 1 tablespoon oil over high heat until very hot. Pour the sauce mixture. It will bubble immediately. Let the sauce to thicken, about 2 minutes.
  7. Add the chicken pieces to the sauce and coat them evenly. Sprinkle with toasted sesame seeds and serve hot with rice.
  8. If you don't have the Korean lemon syrup, use following for the lemon sauce
Notes: *
1/2 cup chicken stock + 1 tbsp lemon zest + 3 tbsp lemon juice + 3 tbsp sugar + 1 tbsp honey + 1-1/2 tbsp cornstarch.

recipe from

Lemon Syrup

500 g lemon
500 g granulated sugar
baking soda

  1. Wash lemons in cold water. Scrub with baking soda, rinse.
  2. Scrub with salt to remove the waxy coating. Rinse well and towel dry completely.
  3. Slice the lemons thinly, remove all the seeds inside.
  4. Mix lemon slices with sugar in a large mixing bowl. Pour the lemon and the sugary syrup in a airtight glass jar(s). Let them sit on a room temperature for 3 days, turning upside down everyday to evenly distribute the sugar. Store the jars in a dark and cool place.
  5. Refrigerate the syrup once the jar is opened.
  6. Notes
  7. Avoid using a metal utensil to spoon up the syrup to keep it fresh tasting. Also be careful not to add any moisture inside the jar, which can cause the mold.
Recipe from

Caramelized Sweet Potatoes

Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 2-4


1lb sweet potatoes
3 tablespoon sugar
1/2-1 teaspoon cinnamon
1 teaspoon orange zest
2 teaspoon toasted sesame seeds
2 tablespoon toasted chopped pecan


  • Rinse and scrub sweet potato to clean. Towel dry to remove the moisture on the skin. Cut them into about 1" thick pieces.
  • Place potato pieces in a non-stick surfaced skillet in a single layer without overlapping.
  • In a small bowl, combine sugar, cinnamon, and salt. Sprinkle sugar mixture evenly over the sweet potato pieces. Cover the skillet with a lid and place over medium heat.
  • When you hear the sizzling sounds (in about 2 minutes), reduce the heat to low. Occasionally shake the skillet by holding a handle with one hand and holding the lid with the other hand. This will help to caramelize evenly on the potatoes. Cook the potatoes in this manner for 2 minutes.
  • Open the lid and flip the sweet potato pieces to the other side. Continue to cook for additional 1-2 minutes shaking occasionally.
  • Test with a knife to check if the potatoes are tender and coated with sugar caramel.
  • You an add the honey or corn syrup to give more shine and sweetness.
  • Sprinkle sesame seeds, orange zest, and pecan on top. Serve warm or at room temperature.
Recipe from

Fermented Lime (Assamboi and Limau Kasturi)

credit picture from

2kg limes (wash with baking powder or salt or flour to remove dirt n drip dry)
250gm salted sour plum (seedless)
Brown sugar 1kg (or use honey as replacement)
400gm of brown rock sugar

Cut lime into half n stuff one plum into it.
No need to squeeze juice out.
Arrange into glass container one layer of lime one layer of brown sugar.
Make sure sugar liquid cover the lime. 

Limau kasturi is Calamansi pickle is good for soothing throat - especially with honey, this recipe adapted from

Wednesday, June 15, 2016

Garlic Parmesan Mashed Potatoes

2½ lbs peeled and cubed potatoes
¼ cup butter
¼ cup milk
½ cup sour cream
¾ cup parmesan
1½ teaspoons garlic powder
2 teaspoons salt
½ teaspoon pepper

½ cup butter
½ cup flour
2 cups water
1 cup milk
3 chicken bullion cubes
¼ teaspoon pepper

Boil potatoes in a large pot until fork tender. Drain.
Place potatoes in a large mixing bowl. Add butter, milk and sour cream and beat until creamy. Add Parmesan cheese, garlic powder, salt and pepper and beat until mixed in well.
Melt butter in a medium sauce pan over medium heat. Add flour and stir to form a roux. Add water, milk and crushed bullion cubes. Stir constantly and bring to a boil.
Serve over your potatoes.


Honey Dijon Garlic Chicken

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4

A quick and easy 30 minute meal that is packed with amazing honey dijon garlic flavor! The chicken is so juicy and tender and the sauce is sweet and tangy... you are going to love it!


1½ pounds boneless, skinless, chicken thighs (You can also use chicken breasts)
2 Tablespoons olive oil
6 garlic cloves, divided (3 minced, 3 whole) *
¼ cup honey
3 Tablespoons stone ground dijon mustard
salt and pepper to taste
green onions or fresh parsley for garnish

In a medium sized skillet over medium heat add 1 tablespoon olive oil. Add 3 whole garlic cloves. Salt and pepper the chicken thighs and cook each side until the temperature reads 165 degrees. Remove and set aside on a plate.
Add 1 tablespoon olive oil and 3 garlic cloves minced. Cook until tender and whisk in honey and mustard. Add the chicken back to the pan and heat for a couple of minutes more. Garnish with green onions or fresh parsley.

* Sautéing the whole garlic cloves is completely optional, just adds a little more garlic flavor to the dish.

Author: Alyssa (

Sunday, June 12, 2016

Simple Lemon Vinaigrette

Maked about 1/3 cup
Time: 10 minutes

1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt, or to taste
3 to 4 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste

In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. 

DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.


Friday, June 10, 2016

Creamy Curry Chicken Recipe

600gm chicken
1tsp salt
60g shallots
10g garlic
1/4 cup oil
2 lemon grass , few curry leaves
50g chicken curry powder
200ml thick coconut milk
400g potatoes

1. Chop chicken in small pieces, marinate with 1 tsp salt for 30 mins.
2. Chop shallots and garlic finely.
3. Heat wok with oil and put in garlic and shallots, fry till fragrant / golden.
4. Put in curry powder fry till fragrant, add in lemon grass and curry leaves.
5. Put in chicken and and cook until skin looks cooked. Put in 3 tbsp coconut cream and cook until milky color disappears. Put in water to cover the chicken. Cover bring to boil.
6. Put in potatoes, cook till potatoes soften.
7. Put in remaining coconut milk, bring to boil, season with salt to taste.

Monday, June 6, 2016

Pineapple Tart

400 g salted butter, at room temperature
114 g condensed milk
2 egg yolks + 1 tablespoon egg whites
582 g all-purpose flour
30g corn starch
1 tbs of vanilla extract

Pineapple filling:
2 large Morris pineapple (1.6kg each fruit before peeling / 900gm each peeled)
2 cups sugar (400gm)
1 small cinnamon stick

  • Peel pineapple and cut into chunks.
  • Cook blended pineapple in a wok - medium low heat.
  • Add sugar when it's almost pasty.
  • Cook until sticky golden color.

Pineapple Filling ~ weigh out 8g and roll into balls.
Prepare egg wash in a bowl. Mix with some oil for more shine.
  • Cream the butter, salt and condensed milk together until light and creamy. 
  • Add in the egg yolks and vanilla extract and beat until well combined.
  • Next add the sifted flour & corn starch and mix on low speed until a dough forms. The dough is ready when it no longer sticks to your hands.
  • Use a presser to press out strips of dough, add a piece of pineapple jam and roll up.
  • Apply egg wash and bake at 160C for 20-30 minutes or until golden.

Version 2 (by
250gm butter (salted)
75gm caster sugar
170gm cream (dairy)
50gm cream cheese
3 egg yolks
400gm cake flour
30gm corn starch

  • Cream butter, sugar and cream cheese.
  • Pour in cream and whip for 10 minutes.
  • Beat in egg yolks for 1 minute.
  • Sift both flours and pour half of it into buttery mixture, mix, pour another half. Do not over mix.
  • Let dough sit for 10 minutes before wrapping jam in. 
  • Apply egg wash and bake at 160C for 20-30 minutes or until golden.

Sunday, June 5, 2016

Angku Recipe

Angku Kuih (Red Tortoise Cake) Recipe | Easy Asian Recipes |
Angku Recipe
Green Bean Filling
300g Split Green Bean (Washed and soaked for 6 hours)
200g Fine Sugar
4Tbsp Oil
  • Steam green bean over boiling water for 30-40 minutes till soft.
  • Blend or mashed green bean till become a paste.
  • In a wok, combine green bean paste, sugar and oil. Stir on low medium heat till thick and do not stick to your hands.
  • Cool it and shaped into 30 balls of about 20g. ( The size of filling will depend on the size of your mould).
Angku skin
1/8 tsp Wilton orange coloring
200g Wheat starch ( Tung Mein Fun)
150g Water
500g Boiling Water
4Tbsp Sugar
500g Glutinous Rice Flour
100g Mashed Orange Color Sweet Potato
250g Water
120g oil

  • Mix coloring, wheat starch and water. Stir till blended.
  • Add in boiling water and mix till smooth and become translucent.
  • Add in sugar, glutinous rice flour, sweet potatoes and water gradually. Knead till combined.
  • Slowly add in oil and keep on kneading till smooth and do not stick onto your hands.
To Make Angku
1 banana leaf, cut into rectangle to fit the angku mould
3 Tbsp oil
  • Lightly grease the cut banana leaves with oil.
  • Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thick and wrap the filling inside. Roll into a ball.
  • Lightly dust the Angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out.
  • Place Angku on the banana leaf.
  • Steam over boiling water for 10 minutes.
  • Brush the surface of the cooked Angku with oil to give it a glossy look.


Friday, June 3, 2016

Coffee Jelly Recipe

My favorite jelly recipe from japanese cooking 101 dot com.
  • 15g gelatin (about 1 1/2Tbsp)
  • 3 Tbsp water
  • 60g sugar
  • 480 ml hot strong coffee
  • 100 ml heavy cream 
  • 2 Tbsp sugar
  1. In a medium bowl, soak the gelatin in 3 Tbsp water for a couple of minutes. Add 60g sugar and hot coffee, then stir very well to melt the gelatin completely. Cool to room temperature. 
  2. Pour into a shallow pan, up to about 1" deep, and refrigerate for at least 4 hours. Cut into 1" cubes and put them in a serving bowl. 
  3. Whip the heavy cream and sugar until thick but still runny. Pour over jelly.

Note: If you are using agar agar strips or powder 15g ratio to 1 liter of water. 

Wednesday, May 25, 2016

Beehive Sweet Buns by Holly

2 cups all purpose flour
2 teaspoons instant yeast
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup lukewarm milk
2 tablespoons vegetable oil
2 tablespoon honey
4 oz cream cheese
toasted sesame seeds
For the Honey Syrup
3/4 cup sugar
2 tablespoons honey
1/2 cup water


  1. In a large mixing bowl, combine milk, oil, honey, and yeast; mix well.
  2. Sift flour, baking powder, and salt together and add to the wet ingredients. Mix with a spoon, then knead the dough for 5-8 minutes until it becomes elastic. You can add a little more flour if your dough seems too sticky. Cover the dough with a towel and let it rise for 1 hour or until it becomes double in volume.
  3. Turn the dough onto a wooden board dusted with a little amount of flour. Bring the dough together and knead a few times. Divide the dough into 20 balls.
  4. Flatten each ball and stuff with a teaspoonful of cream cheese. Pull up the sides of the ball and wrap around the filling, pinching it closed at top. Arrange the balls in a greased 9 or 10-inch oven proof skillet or round cake pan in honeycomb pattern. Cover and let them rise again for about 40 minutes.
  5. Preheat the oven to 180˚C
  6. Brush the top with egg yolk wash and bake the buns for 25 minutes.
  7. To make the syrup, combine sugar, honey, and water and bring to a boil, reduce the heat and simmer for 3-4 minutes or until the syrup starts to reduce a little bit. Set aside until needed.
  8. When the buns come out of the oven, pour the syrup over the hot buns, and sprinkle with toasted sesame seeds on top. Cover the buns with a piece of foil and wait for 10 minutes. Serve warm or at a room temperature.
Recipe from by Holly