Monday, 26 September 2016

Prawn & Bunashimeiji Mushrooms Fried Rice


The one-pot recipe by Diana Gale is totally awesome!  Now I can never run away one-pot meal on the day which I am too busy to cook or when I needed to use up all the leftover ingredient in the fridge. 

It was a long and tiring week for me as I was out for 3 nights after work, attending bible seminar.  I didn’t have time to plan what to cook and bake for weekend.  Therefore, I resulted in doing one-pot meal and this recipe is one of the inspired ideas that I adapted from Diana Gale, The Domestic Goddess Wannabe.
It is really delicious.


3 cups       Over-night cooked rice
4 cloves     Garlic, minced
4                 Shallots, thinly sliced
2                 Eggs (seasoned with 1/4 teaspoon light soy sauce
and a dash of white pepper)
300g         Shimps
2 punnet   Bunashimeiji mushrooms, roots removed
1.5 tbsp     Light soy sauce
2.5 tbsp    Dark soy sauce
1/8 tsp      Ground white pepper


(1)In a hot wok, scramble the eggs. Remove the eggs and set aside.


(2)In the same wok, stir-fry shallots and garlic in a little oil for about 30-40 seconds in hot oil.

(3)Add prawn and fry for a minute.

(4)Add the mushrooms and cook for another minute.

(5)Add egg. Stir until combined.

(6)Finally, add the rice, light soy and dark soy as well as ground white pepper and stir on low heat until well-combined.

 (7)Once the rice is mixed, it is ready.

Sunday, 11 September 2016

Red Wine Berries Snow Skin Mooncake

I have to confess I have never make snow skin mooncakes before.  I saw so many bloggers making and they are so pretty.   So I decided I should give it a try too, and I'm surprised it is so easy to make.
I didn’t make the paste.  The red wine berries paste from Kwong Cheong Thye <廣祥泰> is a winner!  I bought their Hong Kong Fried Glutinous Rice Flour and Icing Sugar too, and I think they sell one of the better quality ones.  
I have tried making traditional baked mooncake 2 years ago.  You can find the post here.  But I wasn’t too happy and had lots of difficulties with it.  Haha! I think I would never want to make it again. 

 I’m glad at least I attempted in making snow skin this time.  I’m not sure whether I will be making it again next year.  But if I can find special paste like this red wine berries, I’m sure I will make again.  
I find baking together with friend is a joy and I love to have friends coming over to bake.  This is my 2nd time having Cecilia over.  She is a lovely girl and always willing to share and impart her knowledge.  
 Cecilia brought some durian paste over and we also made some Durian Snow Skin Mooncake too.

The whole process of making these mooncakes was fun.  I really enjoyed making and love the outcome of these mooncakes.
Here wishing all my friends and bloggers a
Happy Mid-Autumn!

INGREDIENTS recipe by Cecilia Yap
Yield about 60 pcs

300g         Fried Glutinous Rice Flour
300g         Icing sugar
140g          Shortening [we used Crisco]
300g         Cold water [we made pandan water]


Pandan Water
Boil about 1 litre of water with a bunch of pandan leave.

Sieve the pandan leave water.  Dropped a few drops of food colouring into it and stir.

Refrigerate the pandan water until it is cold enough to use.  You can prepare this 1 day before.

Remove the paste from the packing and put it in a bowl.  You can add additional red wine, if you could like to.  Mix well.

Divide the paste into 25g each and set aside.

Snow Skin
Mix all the ingredients together until they are well combine.

Wrap it and store in the refrigerator until it is cold enough to work on it. 

Remove it from the refrigerator.  Spread some glutinous flour on the working top.  Remove the dough from the refrigerator and knead further until the dough is smooth. 

The size of my mooncake mold plunger is 4cm x 4cm.  So I divided the dough into 20g each and shaped them into a ball.  

Lightly dust hand with some glutinous rice flour.  Shape each dough into a ball.  Flatten the ball and roll into a disc.  Place 1 paste in the middle of the disc.  Wrapped it around and shaped it into a ball.

Carefully placed the ball into the mold plunger and slowly pressed out the mooncake.  The mooncake comes out nicely and beautifully. The plunger is indeed so much easier to use than the wooden mold.  

Saturday, 27 August 2016

Chocolate Bun


I rarely bake or cook in the middle of work week because work weeks can be tiring and tough, and sometimes challenging.  You never know when a bombshell will drop on you or you may be put in a situation that was so difficult to put your feet down and make a stance.  I face such situation every now and then at work.  But God has been good to me.  I made my way through each challenge.
But last week was unusual.  I actually baked this chocolate bun.  I didn’t want to think about work so I decided I should bake something to keep my mind occupied on that evening.
This is a wonderful bread which I used The Killer Toast recipe adopted by VictoriaBakes and made some modification to it.  I’m happy with this bake.  The texture never changed.  It’s still so pillowy soft.   You must try!



260g                  Bread flour (reduced to 240g)
20g                    Cocoa powder
3g                       Instant dry yeast
160g-180g        Egg + Full cream milk
(replaced with Chocolate milk)
30g                    Sugar
2g                       Salt
30g                    Butter


(1)Mix all ingredients (except butter) together and knead till you get a silky and elastic dough

(2)Incorporate butter and knead till window pane stage (crucial)

(3)Punch down the dough to expel air then divide it into 6 portions, roll them into a round shape that fit into a 8” x 8” square pan.

(4)Let the bread rest for about 45mins or until it rises double the size.

(5)When it doubles the size, brush chocolate milk on the dough.

(6)Bake in preheated oven of 170°C at the second lowest rack for 45-50 mins, tenting bread with foil if it turns black too quickly.

(7)Remove the bread from baking tin, set aside till completely cool down before storing them in an air-tight container to avoid bread from turning dry quickly.

Sunday, 17 July 2016

Dried Longan Walnuts Loaf Cake 桂圆果仁蛋糕

I fall in love with this cake when I first ate it in Taiwan.  I like it very much because the dried longan has this intense sweetness and it pairs very well with walnut.   The dark brown sugar has a rich molasses flavor and make the cake moist and dense.
As I was looking at the cookbooks on my book shelf, I chance upon this recipe from a cookbook which my brother bought it for me in Taiwan.  Without hesitation I decided to go ahead and make.  But the guys at home didn’t like it because they find it bit weird to have Asian ingredients in western cake.   Well it’s fine.  I have no problem to finish the whole cake by myself. 

INGREDIENTS [Original recipe is in Chinese]

180g         Dried longan
150g          Water
50g           Vegetable oil
10g            Fresh milk

2                Eggs
30g           Packed Brown Sugar
30g           Pure honey
110g          Cake flour
1 tsp          Baking powder
1 tsp          Sodium carbonated
80g           Walnuts

(1)Combine egg, brown sugar and honey.  Mix well and set aside.

(2)Combine cake flour, baking powder and sodium carbonated.  Mix well and set aside.

(3)Put Ingredients (A) in hot water [about 40°C].  Add it to the egg mixture and mix well.

(4)Then add in the flour mixture and mix well then followed by walnuts.

(5)Pour the mixture into the baking tin.  The required baking tin dimension for this cake is 17cm x 8cm x 8cm.  It is pretty small tin.  As I don’t know any baking tin that is any closed to this dimension, I used my normal loaf pan instead.  So the cake turned up to be quite short.

(6)Bake in the oven for 40 minutes at 180°C.

I would like this to share this recipe at CookbookCountdown, an event organised by Joyce from Kitchen Flavours and Emily from Emily’s Cooking (Makan2) Foray, to help cookbook collectors take some of their cookbooks down from their shelves, dust them off and start cooking from them.
I have chosen 65款手作经点蛋糕 for July and this cookbook can only get it in Taiwan.  It has been 2 years and I haven’t seen it on sale at any of the bookshop in Singapore.

Friday, 15 July 2016

White Chocolate Cranberry Oatmeal Crispy Chewy Cookies


These golden brown white chocolate cranberry oatmeal cookies with caramelised crispy edges with milky chewy fruity centers are fabulous!
Not only I agree they are delicious.  My family and friends from my church life group agreed too.  Even my children, who don’t like oats and cranberry had eaten half of the quantity I baked.  I saw them ate it with cold milk.
Thanks to Zoe [Bake for Happy Kids] for this fabulous recipe.  I tell you this is a great one, you must try it.  It’s easy to make and tastes delicious. I knew this is going to be very well received by 2 big cookie monsters [that’s my 2 big boys] so I decided I should double the recipe. 


150g          Plain / all purpose flour
1 tsp          Baking powder
½ tsp        Salt
150g          Unsalted butter, room temperature
100g         Caster sugar [I reduced it to 80g]
100g         Packed light brown sugar [I reduced it to 80g]
2 large      Egg, roughly beaten
1 tsp          Vanilla extract or paste
100g         Old-fashioned oats, not instant
½ cup       Dried cranberry
2 cup         White chocolate chips 


1)Position two rack in the center of oven and preheat oven to 180°C / 350°F. Line 2 large baking trays with baking paper. Set aside.

2)In a medium bowl, combine flour, baking powder and salt. Set aside,

3)Place butter and both sugars in a bowl of an electric mixer (if you are using an electric mixer to mix) or in a large mixing bowl (if you are using a wooden spoon to mix). Using an electric mixer or a wooden spoon, beat butter and sugars until smooth. While beating, add vanilla and the egg bit by bit and beat well after every addition.

4)Sift flour mixture into the butter mixture and use a wooden spoon or spatula to mix until the ingredients are well incorporated. Stir in oats, dried cranberries and chocolate chips.

 5)Scoop and drop about one tablespoonful of cookie batter onto the prepared tray with about 2 inches / 5 cm apart as you can see in my video that these cookies will spread. Bake for 15 mins or until the edges are golden brown with deep caramelised taste. Allow cookies to cool slightly on the baking tray for about 10 mins. Then transfer to a wire rack to cool completely.

 Store cookies in airtight container at room temperature for up to 5 days. Depending on the humidity of the place that you live, the cookies might lose their crispness after 1-2 days. To restore crispness in these cookies, bake in preheat oven at 180°C / 350°F for 3-5 mins without burning the edges of your cookies. Allow cookies to cool completely to room temperature and these cookies will be crispy again.

Thursday, 7 July 2016

Milo Banana Chia Seeds Muffins


My son going on his first date!  And he wanted banana cake for his first date.  
So I decided to make this Milo Banana Chia Seed Muffin to surprise his date.
I fell in love with Milo when Zoe [Bake for Happy Kids] hosted Little Thumb Up on the theme Milo, 
and I did Milo Chocolate Chips Cookies.  It was my first time using Milo to bake and I didn’t know it was so good.
My last bake was Milo Muffins and it was so well liked by my family. 
The idea of adding banana to Milo Muffins was then proposed by my sons.   
Do you know that Sharon [Delishar] is a self-proclaimed Milo Addicts?  
So I tell you, her Milo recipe will never go wrong.  I have tested.  It is totally delish! 

2                Bananas
1 tsp          Vanilla extract
2 tsp         Baking powder
100g         Sugar [I used raw sugar]
2                Eggs
150ml       Milk
2 tbsp       Chia seeds
60g           Milo
200g         Cake flour
100g         Unsalted butter, softened
                  Pinch of salt

Preheat oven to 180°C.

Mash banana.

Add chia seeds to milk.
Cream butter, and sugar.  Add vanilla extract and eggs.

In a large mixing bowl, sieve together the milo, cake flour, baking powder, and salt.  
Add ½ of the flour mixture into the butter mixture and mix well.

Add ½ of the milk mixture and mix well.  
The continue with the other ½ of the flour mixture and milk mixture.

Lastly add in the mashed bananas.

Scoop batter into the muffin liners.
Bake for about 25 mins at 180°C or until skewer comes out clean.

Let cool on wire rack before serving.

Sunday, 3 July 2016

Milo Muffins


Milo, my all time favourite beverage and anything with Milo is always good.  
Now I have enjoyed Milo not only as beverage but muffins and cookies. 
I chanced upon these Milo Muffin by Victoria Bakes.  
As I wanted something quick and easy for breakfast so I decided to bake this. 

 Like what Victoria had named this muffin, this is indeed irresistible!  
I know my children would definitely love it.

INGREDIENTS [make 6-7]
120g          Full cream milk
80g           Milo powder (divided into 70g + 10g portions)
75g            Butter, melted and cooled
1                Large egg
10g            Cocoa powder
180g          Cake flour
2 tsp          Baking powder
60g           Sugar

1)Dissolve 70g milo into milk set aside.

2)Sift flour, cocoa powder and baking powder into mixing bowl
add in sugar and whisk to mix

3)Add all wet ingredients (egg, melted butter and milk) into dry ingredients

4)Mix well batter should be very sticky

5)Fill muffin liner with batter then sprinkle with the 10g milo on top

 6)Top with batter right to the brim of liner

7)Bake in centre rack of 220 degrees C preheated oven for 10 mins.  Turn temperature down to 200 degrees and continue baking for another 8-10 mins.  [I baked in 190°C for 25 mins]