Tuesday 31 December 2013

Italian Herbs Roasted Chicken


It’s so hard to believe that today is the last day of 2013.  After spending the wonderful holiday over the Christmas and New Year, I find it so difficult to go back to my daily rhythm.  The breaks tend to put on hold to pressing issues at work and in our personal life because the celebrations, gatherings, and hosting and preparations have taken up our foremost attention.

I had a great time with my family in Kuala Lumpur.  The good side to the end of the holidays is that you've the chance to rest, to relax and to enjoy the time with the family.  You know what?  We had indulged so much on food during this getaway.  This is the best time to feel the least deprived in such indulgences ha ha ha!  

Any break from the routine is good for the spirit and a chance for us to rejuvenate ourselves; and an opportunity to renew our perspective on our mind, relationships, job, routine or study.  It’s also a chance for us to consider making changes to improve current situation.

The craziness and the stress prior to Christmas has ended with some certainty at my workplace, and the restful time after Christmas and New Year have hopefully given me some assurance and confirmation to where I’ll be heading to in 2014.

I would like to end my 2013 with this finger licking Italian Herbs Roasted Chicken which I roasted on the Christmas day celebration with my family and siblings.  The recipe is adapted from Joyce, Kitchen Flavour and indeed, this is a flavourful and delicious chicken!

1 whole chicken
2-3 tbsp Italian Herb Seasoning
Salt to taste
Generous sprinkling of coarse black pepper powder
1 tbsp of unsalted butter
1 head of garlic, unpeeled
Olive oil

(1)Preheat oven to 200°C.  Pat chicken dry, and rub with herb seasoning (I used 5 tbsp), salt to taste, a generous sprinkling of coarse black pepper all over the chicken. 

(2)Dot with some butter all over the skin of the chicken.  Drizzle some olive oil on the baking tray lined with aluminium foil (for easy cleaning later)

(3)Place chicken, breast side up in baking tray.  Separate garlic, but leave unpeeled and placed them all around the chicken.

 (4)Bake in preheated oven for about an hour until brown all over, depending on the size of the chicken.  Drizzle chicken with the oil accumulated in the baking tray after the first 30 minutes of baking, and every 10-15 minutes after that.

(5)Let the chicken rest 10 minutes in the baking tray before serving. 


This will be my last post contributed to
This is a wonderful Christmas collection hosted by

Honey Lemon Chicken Wings


This is one of the dishes which I baked during this Christmas season and it’s really an easy chicken recipe by Bill Granger.

The combination of honey, lemon juice and garlic made these chicken wings so flavourful. 

This recipe is definitely another keeper.  It’s so easy that you can make anytime.


1.5 tsp sea salt
16 pcs chicken wings
125 ml Lemon Juice
5 Garlic Cloves (if you are serving this for children, use 1 garlic clove)
90 g Honey


(1)Preheat the oven to 200ºC (400ºF/Gas 6).

(2)Place the chicken wings in a baking dish, sprinkle with the salt then roast for 30 minutes.

(3)Place the lemon juice, garlic and honey in a small bowl and stir until the honey has dissolved.

(3)Pour over the chicken wings and stir until well coated.
Cook for another 20 minutes.


This is my last recipe contributing to Cook-Like-A-Star
For November and December, we’re cooking recipes 
from Bill Granger.

This event is organised by 

Wednesday 25 December 2013

Christmas Tree Cake

Blessed Christmas.

May the Joy of Christmas give you key to every closed door; light to dispel any darkness in your life and God’s grace to grant you peace and favour.

The idea of using star fruit to make a tree came when I saw it at the fruits stall.  So without hesitation, I grabbed it.  But they were too ripe and I only managed to choose 2. 

Slice star fruit about 7mm slices.  Stack up the slices to make a Christmas tree shape and used a bamboo skewers to hold and secure the star fruits in position.
You can use any cupcake flavour of your choice.

It’s nice and fun making!

I’m contributing this recipe to

Tuesday 24 December 2013

Christmas Wreath


Wishing you and your family a Blessed Christmas!

I came across this recipe by accident when I’m browsing the site on what treat to make for kids.  This was so easy to make but rather hard to shape it as they were too sticky.  I should have greased my fingers with some butter and this would probably make it easier to handle.   However, I managed to make 12 nice Christmas wreath and they were all well received by the kids.

The only thing I didn’t like it was the green colouring turned my teeth and tongue bit green.  But the kids find cool to have their teeth and tongue turn green ha! ha! ha!  I prefer a more vibrant green so in future if I’ll to make this again, I’ll reduce the colouring to 1 tsp.

This is my first time doing it.  I think it can be done in more creative way.  For example, can put M&M chocolate or drizzle some “snow” effect on the wreath.

I like these Christmas Wreath very much.  It’s crunchy and I love the flavour from the marshmallow.  When my nieces, nephew and their friends saw it, they were like “Wow!” and simply can’t wait to have a bit of it.

This recipe is adapted from AllReceipe.com and it has video to show the process of making.


½ cup of butter
30 pcs of marshmallow
1½ tsp of green colouring (I used Walton brand) – reduce the amount if you prefer a vibrant green
1 tsp of vanilla essence
4 cups of corn flakes
2 tbsp of cinnamon red hot candies – I replaced it with dried cranberries


(1)Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.

(2)Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container. (and refrigerate)


I’m contributing this recipe to
I’m so excited about this event organised and hosted by Yen from Eat Your Heart Out.

Friday 20 December 2013

Hearty Cookies

Celebrating Christmas is an expression of Love…  love of Christ Jesus and love of people around us.

If you’re residing in Singapore, I would like to invite you to witness the makings of a miracle through song and drama based on true story miracle happening 
in Hope Church of Singapore.

Miracle will take place on,
21 Dec Sat | 2pm & 5pm
22 Dec Sun | 10am
Kids Programme “School of Miracles”
22 Dec Sun | 10am
Mandarin Programme 中文堂圣诞特别崇拜
24 Dec Tue | 745pm

And at,
Hope Church Singapore
The Axis, Textile Centre, 200 Jalan Sultan, #04-24, Singapore 199018



When Christmas is drawing near, I could experience emotions of thankfulness, gratefulness and happiness as it's always associated with love and joy.  I'm just wondering do you have the same feeling as me?

Christmas is one of the wonderful times for family and friends gatherings.  When the transformation of Christmas seasons is drawing near, I’m so glad that my 2 grown-up boys are reminded about family getaway.  

My family will usually spend few days away from Singapore; away from our usual routine. If there’s no plan to travel far, we’ll usually drive up to our favourite destination - Kuala Lumpur or Malacca.  The purpose is not to shop for Christmas or New Year.  The boys know it well that this is the time of the year that we come together to count our blessings and take stock of our lives and also to recap the happenings – good and bad, in 2013.

Look at these beautiful cookies!

This year’s Christmas is very special to me because baking and cooking have become my hobby and it has also been put to good cause.  For the last 2 weeks, I've been baking cookies along with other fellow sisters for the old folks in our church dialect group.

Baking together is another form of gathering too.  Gather to discuss the recipe and bake together.  It’s not only contributing to good cause but also enhances, develop and nurture friendships too.
I’d like to recommend this recipe to you.  The recipe for this charity cookie is deprived by Lay Choo and we modified further to suit the old folks.

 Hope you'll like this simple but yet yummy cookies!
This Christmas, let us reap friendships through 
these hearty cookies. 


250g       Salted butter
100g       Caster sugar
360g       Plain flour
Hundreds of ready-made red hearts make from icing sugar OR M&M chocolates.


(1)Preheat oven at 150°C (with fan).

(2)Beat butter and caster sugar using handheld mixer and beat until it’s fluffy and creamy.

(3)Pour in the flour by batches and continue to beat until they are well blended.

(4)Line the baking tray with baking paper.  Scope and roll the dough in a ball of 11g each.  Top up the dough with red icing heart or M&M chocolate.

 (5)Bake the cookies for 20-22 minutes.  Please note.  Do not over bake or else the cookies will turn hard.


I’m contributing this recipe to
I’m so excited about this event organised and hosted by Yen of Eat Your Heart Out.

Tuesday 10 December 2013

Cheese Brownies (布朗尼起司)


I’m glad to share that I was being featured for one of 
the best 3 view posts for Cook-Your-Books #6.
Thank you for visiting my blog. 

 Now, Look! Look! Look!  Look at my latest obsession – Cheese Brownies.  Ha ha ha!  This is so decadent.  Believe me, just one bite, it’ll be enough to satisfy your sweet tooth :D

Christmas is coming.  I think this make a good Christmas treat to share with friends and beloved ones.

It is a very moist and rich cake.  The brownies itself is intensely chocolatey, and the cream cheese dice provide a tangy contrast in between the brownies. 

 My family and I prefer the moist brownies as we love the ooey gooey texture.  Therefore, I added 1 tsp golden syrup into the batter.  I was told by a chef when I attended a baking lesson that golden syrup will make the cake texture smoother and moist.  It also enhances flavour to the cake.

When the cake is freshly out from the oven, it was so tempting to eat it.  But wait!!!!  You’ll be glad if you do it.  The texture of the cake will turn chewy and amazing when it is cooled and settled.

Please note.  Do not cut the cake when it is still warm.  It’ll like kind of fall apart.   Let the cake sits cool for few hours and you will get a super gorgeous square cut.


280g       Chocolate (broken into pieces)
110g       butter
100g       brown sugar  (I reduced it to 70g)
2              eggs (beaten)
70g         plain flour
250g       cream cheese (diced)
1 tsp        Golden syrup (optional)
40g         Chopped Walnut (optional)


(1)Preheat oven to 180°C, grease and line a 18cm (7”) baking tray with aluminium foil.

(2)Melt the chocolate and butter over low heat.  Remove from heat, stir in brown sugar until melted.  Leave to cool.

(3)Add in beaten egg, stir well.  Gradually fold in flour and cheese dices, mix well.

(4)Spread batter into prepared tray.  Bake in oven for 30-35 minutes or until cooked.  When cool, slice and serve.


I’m contributing this recipe to
I’m so excited about this event that's organised and hosted by Baby Sumo of Eat Your Heart Out.  I believe there’s going to be a huge collection of Christmas recipes that we can refer to.

I’m also submitting this for Cook-Your-Books #7 as this
recipe is adapted from a cookbook 完美芝士 by 蔡老师。
Cook-Your-Books is organised and hosted
by Kitchen Flavour.

Do you have friend who love to cook?  
How about getting her cookbook for this Christmas to inspire her to join us? :D

Friday 6 December 2013

Chocolate-Almond Upside Down Cake

This is an awesome cake!

I’m utterly speechless.  This chocolate cake with almond caramel topping is so unbelievably delicious.  It’s sticky, nutty, sweet and gooey.  I simply drool just by thinking about it.  You’ll have to try it to believe how irresistible this is!

About 2 weeks ago, I spotted this recipe from Martha Stewart’s website.  I bookmarked it until last Sunday, I finally decided to give it a try.  This is such a wonderful cake and it’s well-liked by my family and siblings.  Going to make this again this weekend and also for my sister’s birthday.

By the way, there’s no particular reason why I used strip almond.  I simply used it because there’s some leftover in my cabinet and before they are expired.

A wonderful looking and smelling cake adapted from Martha Steward.  There’s a video clip in the website that you can refer to for the process of making this cake.


For the caramel topping

6 tablespoons unsalted butter, melted, plus more for pan
3/4 cup packed light-brown sugar
1/4 cup honey
1 1/4 cups sliced or slivered almonds, lightly toasted

For the cake
1 1/4 cups cake flour (not self raising)
1/2 cup cocoa powder, preferably Dutch-processed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar  (I reduced it to 100g)
3 large eggs
1 cup buttermilk  (I used 250g of fresh milk)
1 teaspoon pure vanilla extract


(1)Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.

(2)Preheat oven to 350 degrees.

(3)Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.

(4)Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.