Tuesday 25 February 2014

Stir Fried Instant Egg Noodles


This is what I cooked for lunch the last weekend.  I used the basic seasoning from Kimmy, Cooking Pleasure.  The noodle is so flavourful and delicious.  As I only have baby spinach available in the fridge so I decided to add an egg for everyone. 


2-3 bundle of instant flat noodles (I used 5 pkt of instant egg noodle)
2 stalks chai sim - clean and cut (replaced with baby spinach)
a handful of beansprouts – washed (I skipped as not available)
2 tbsp oil and 1 tsp sesame oil
150ml of water

Seasoning Sauce [mix together]
2 tbsp vegetarian oyster sauce (I used normal oyster sauce)
2 tbsp light soy sauce
1/2 tbsp dark soy sauce - for colour
1/4 tsp pepper
1/2 tsp vegetarian msg (I skipped)


(1)Blanched noodles in boiling water till al dente.  Drain dry and mix in some oil to prevent noodles from sticking.  Set aside.

(2)Heat oil in wok.  Add in vegetables and beansprouts (For me, I added in baby spinach) to fry for a second then add in blanched noodles.  Use a wok ladle and a pair of chopsticks to combine ingredients well.  Add in seasoning, stir fry to mix well.  Then add in water.  Stir and cover to cook noodles for a minute or until the water has almost dried up.

(3)Stir and dish on to serve with prepared chilli sauce or pickled green chillies. (I skipped this)

Sunday 23 February 2014

Double-Baked London Cheesecake (Nigella Lawson)

Look at this beautiful Double-Bake London Cheesecake!  I’m so impressed by the outcome. 
 The recipe is adapted by Zoe, Bake for Happy Kids and it’s from Nigella Lawson.  Zoe is absolutely correct.  This cheesecake tasted more like creamy custard cake.

Actually I ever did something similar to water bath to bake a cheesecake.  It was the Durian Cheesecake which I baked previously.
The different is steam bake is basically baking the cake in the oven by placing a tray of water on the lower rack below the cake rack and bake them together. 
 However, the texture from the Durian Cheesecake is different from this.  This double-bake cheesecake is super smooth!  The top layer of sour cream gives this cake a very smooth and finishing look and also, it taste extra smooth creamy.  No wonder Zoe’s son insisted that he wouldn’t stop at one.


For record purpose, I copied the recipe from Zoe’s blog over to mine.


For the base
150 g digestive biscuits
75 g unsalted butter (melted or very soft)

For the cream cheese layer
600g cream cheese
150g caster sugar
3 large eggs
3 large egg yolks
1 1/2 tsp vanilla extract
1 1/2 tbsp lemon juice

For the sour cream layer
145 ml sour cream
1 tbsp caster sugar
1/2 tsp vanilla extract


(1)Process (or crush by hand) the biscuits until they are like crumbs, then add the butter and pulse again (or combine).
Line the bottom of a 20 cm / 8 inch springform pressing the biscuits in with your hands or the back of a spoon.

(2)Put the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4/350ºF (or 160ºC fan forced).

(3)Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.

(4)Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish.  This will protect the cheesecake from the water as it is cooked in its water bath.

(5)Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 mins.  It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in.

(6)Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 mins.

(7)Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool.

(8)When it's cooled down completely, put it in the fridge, removing it 20 mins before eating to take the chill off.

(9)Unmould and when you cut into it, plunge a knife in hot water first. 

I’m also linking this post to Little Thumbs Up.  This event is organised by organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids.

For this month, the theme is LEMON and it’s hosted by 

Sunday 16 February 2014

Kuih Bahulu


Being a home baker, we can bake anything that we like at any time and we don’t have to wait until CNY to enjoy the festive goodies.
Kuih Bahulu is one of the goodies that are so well liked by small children.  But when my 2 big boys saw these, they were so fascinated by it.  Not because they like this very much.  But it reminded them this was their childhood favourite.  They are glad that I made it. 
I kept some aside for my niece and nephew and had finished the rest during our tea break.  My boys love to eat it with cold fresh milk and for me I prefer it with my Teh O.
I have tried 2 recipes but I prefer Kimmy’s (Cooking Pleasure) one.  However, I replaced icing sugar with caster sugar as I was running out of icing sugar.  I’m wondering whether is there any different in texture from the original.


3 eggs
90g icing sugar
1 tsp vanilla essence
90g plain flour + ¾ tsp of baking powder


(1)Whisk eggs at full speed for 1-2 minutes until light and fluffy.

(2)Add in sugar and vanilla essence, continue to beat for 1-2 minutes until thick and creamy.

(3)Sift in flour in 3 batches and fold with a hand whisk [do not overmix].

(4)Preheat oven at 200°C with the kuih bahulu mould.

(5)Lightly brush oil onto preheated mould.

(6)Using a small spoon, scoop batter to fill mould just to the top level.

(7)Baked for 7-10 minutes or until golden brown.

(8)Remove cake from mould with a skewer to cool on rack. 

(9)Repeat Step 5-7 until batter is finished.

(10)Store in airtight container.

Saturday 15 February 2014

Lemon Lavender Cupcakes


I chanced upon this recipe on the internet and decided to give a try since the theme is Lemon for this month Little Thumb Up.

I’m pleased that the recipe didn’t disappoint me.  Lemon and Lavender are indeed a beautiful combination as it compliments each other so well.  

This cake gives out a very refreshing flavour and it’s so ideal for asking some friends over to enjoy it with a cup of tea on a hot Saturday afternoon.  But I had this cake with my hubby.  After we had alighted the boys at their church, my hubby and I decided to go to our favourite coffeeshop in Seah Street to have our Kopi O and Teh O with these cakes and we’re feeling Life can be simple just like this...

Happy Baking!!

½ cup whole milk
3 tbsp dried edible lavender
Zest of 1 lemon and divide them into half
1 cup of plain flour
1 tsp of baking powder
Pinch of salt
¾ cup of granulated sugar (I reduced to 90g)
3 tbsp of unsalted butter
1 egg

(1)Place milk, lavender and half of the lemon zest in a saucepan and bring to a simmer. Remove from heat and set aside to cool.

(2)Preheat oven to 180°C.

(3)Prepare cupcake tins with liners.

(4)Sift dry ingredients into stand mixer bowl.

(5)Add butter, sugar and remaining zest and mix until sand-like texture is achieved.

(6)Strain cool infused milk. Discard lavender and zest pieces.

(7)Beat egg and add to infused milk.

(8)Slowly add egg mixture to mixer on medium speed until combined. Scrape down bowl as necessary.

(9)Fill cupcake liners 2/3 full and bake for 15 to 20 minutes until they spring back to the touch.

I’m contributing this recipe to Little Thumb Up. 
For this month, the theme is Lemon and it’s hosted by 

Sunday 9 February 2014

Brownie Butter Cheesecake (布郎尼牛油芝士蛋糕)


I saw my Cheese Butter Cake was featured in 3 most viewed for Cook-Your-Book #8.  I was so surprised and at the same time filled with joy as this is my 2nd time been featured 
in Cook-Your-Book.
 I’m so happy and many thanks for all your encouragement.  

It was 8th day of CNY.  After the Lo Hei dinner by my siblings, all including my hubby had decided to proceed with playing mah-jong.  As I don’t know how to play the game so I decided to come home with my boys.  

On our way home, my 2 boys requested for cheese brownies.  I browsed through cookbook by
蔡老师,完美芝士 and decided to bake this Brownie Butter Cheesecake (布郎尼牛油芝士蛋糕), which I'm baking it for the 1st time.
This cake has best of both worlds.  It’s butter cake with cheese brownie on the bottom.  I could smell the buttery and rich chocolate aroma coming from the oven. 
It’s so irresistible
I’m contributing this recipe to Cook-Your-Book #9
organised by Joyce of Kitchen Flavour

I hope you’ll like this cake. 
Happy Baking with Cook-Your-Book!


280g       chocolate (broken into pieces)
100g       butter
100g       caster sugar
2              eggs
70g         plain flour
110g       cream cheese (diced)
*I have added 50g of walnut into the batter.

Butter cake
125g       butter
100g       caster sugar
2              eggs
125g       plain flour
2g            baking powder
10g         powered parmesan cheese
1 slice     cheese slice (sliced)
*I have added 30g of walnut into the batter


(1)To make brownie, preheat oven to 180°C, grease and line a 18cm (7”) baking tin.

(2)Melt the chocolate and butter over low heat.  Remove from heat, stir in caster 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 25 minutes.  Remove.

(5)To make butter cake, beat butter and sugar until cream.  Add in eggs, one at a time, beat well after each addition.

(6)Sift flour and baking powder.  Fold into butter mixture together with the rest of ingredients.

(7)Spread the batter over brownie.  Continue to bake in the oven for 25 minutes or until cooked.

Saturday 8 February 2014

Baked Pork Chop with Rice ( 焗豬扒飯 )

I baked this for lunch on Saturday and pretty happy with the outcome.  The ketchup and the melted cheese have made this dish so tasty.  All of us enjoyed it so much.

This dish is more of the dry side.  I guess because I have too much rice. The next time I bake this again, I should make more ketchup sauce and top up with more cheese.
This dish is good for working mum like me.  I can prepare this dish in advance for my boys’ lunch and put them in the fridge.  They just have to lay the pork cutlet on the fried rice and pour the ketchup sauce over it.  Then top up the amount of cheese they like to before putting it to the oven to bake.  The dish will be ready by the time they are out from the bathroom.

As a working mum, I constantly look for dish that’s nutrient and can prepare in advance so that it’s easy for my boys to fix their lunch when they’re back from school.  This will also minimise them from eating out too.

This dish is adapted from Lena’s blog – Frozen Wings.



3 bowls of cooked rice
2 pieces of pork chop, pork cutlet
1 medium sized onion, cut into wedges
1 tomato, cut into widges
2 eggs, lightly beaten
3 tbsps plain flour
1 cup of shredded mozarella cheese
salt and pepper for seasoning the meat
oil for frying

1/2 cup ketchup
1/2 cup of anchovies stock ( or chicken stock )
1tbsp sugar, or to taste
1tbsp soy sauce , or to taste
1tbsp Worcheshire sauce


In a medium bowl, combine all ingredients for the sauce and set aside.

Pat dry the pork chops and season with salt and pepper, leave for 30 mins.

In a large pan, heat up 1 tbsp of oil and pour in 1/2 of the beaten egg. Scramble the eggs until almost cook through, add the rice and stir fry with a spatula. Add in 2 tbsps of beaten egg into the rice , season with some salt. Transfer the rice into a baking dish.

In 2 plates, place flour and the balance of the beaten eggs separately. Pour enough oil into a large frying pan . Dip the pork chop into the beaten egg and then into the flour and fry the pork chop till they are cook through. Drain with paper towels. Cut them into strips and place them onto the baking dish on top of the fried rice.

Lastly, heat up some oil in the pan and cook the onions till they are slightly softened.. Add the tomatoes and , stir and cook till they are softened. Pour in the sauce and let cook for about 2 minutes. Taste and see if more sugar and soy sauce are needed. 

Remove from heat and pour the sauce over the pork chop and fried rice. Scatter with shredded cheese and bake in a preheated oven at 220C for about 15 mins or until cheese is golden brown. ( I  baked them for around 8 minutes till the cheese has all melted. )

Wednesday 5 February 2014

Cake for a girlfriend

I feel sense of satisfaction when someone tasted your cake and said “Nice!”. 
 This is one of the birthday cakes which I think it’s the best done so far.  It was baked specially for Faith, a sister-in-Christ on her birthday in January.
The sponge cake recipe was taken from a cookbook, which my brother brought it for me during his Taiwan trip.  I’m not able to provide the recipe as it’s in Chinese and I have difficulty to translate or type them out word by word. 

 However, the least I could do is to provide the title of the cookbook. 
65款手作经点蛋糕 by 陈明利 & 何国熙老师。

Here’s the cake that was all prettied up for celebration.