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.