Monday, October 24, 2016

Steamed Minced Pork with Salted Fish ~ 咸鱼蒸肉饼

Steamed minced pork with salted fish is quite a common dish in Chinese households.  The salted fish is an acquired taste and it can be sweet smelling to some while others may simply detest it.  There are variations to this dish, some people may use minced pork and others may use thinly sliced pork belly.

Steamed Minced Pork with Salted Fish ~  咸鱼蒸肉饼


300 gm minced pork (with some slightly fatty pork)
2 tsp Shaoxing wine
2 Tbsp water
2 tsp cornflour
1/2 tsp ground ginger
30 gm salted fish, sliced
1/4 tsp salt
1/8 tsp sugar
some finely julienned ginger
sesame oil to drizzle


With a pair of chopsticks mix the minced pork with the wine, water,
 cornflour, salt, sugar and ground ginger to form a paste
Let rest for half an hour
Transfer the mixture to a heat-proof plate and level with the back of the spoon
Place sliced salted fish on top 
Sprinkle with the julienned ginger
Steam under rapidly boiling water for about 10 mins.
Turn off heat and let the dish sit for 2 to 3 mins.
Drizzle on some sesame oil
Serve hot with rice or porridge

Continue reading "Steamed Minced Pork with Salted Fish ~ 咸鱼蒸肉饼 "

Thursday, October 20, 2016

Lemon Cake with Cognac ~ 白兰地柠檬蛋糕

I have baked lemon cakes before but not one with Cognac or Brandy.  So I was eager to give this recipe a shot when I saw Zoe posted it on her blog and gave a raving review on it.  True to what she said, this cake is moist and lemony with the lemon icing and I used homegrown lemons for this recipe.  In fact I doubled the recipe and baked two loaves of this yummy cake and those who had tasted it, gave a thumbs up!

Lemon Cake with Cognac ~  白兰地柠檬蛋糕
(adapted from 'here' with modification)


200 gm unsalted butter
300 gm caster sugar
350 gm plain flour
2 tsp baking powder
1/2 tsp salt
4 large eggs
6 Tbsp milk
2 Tbsp Cognac/Brandy

Icing - 120 gm icing sugar + fresh juice from 4 lemons.  Mix till icing sugar has dissolved.

  1. Using an electric mixer, beat butter and sugar till light and fluffy.
  2. Sift flour, baking powder and salt into the butter mixture.
  3. Add eggs, milk and cognac/brandy.
  4. Beat till creamy.
  5. Pour batter into greased and lightly flour dusted loaf pans.
  6. Bake in a preheated oven @ 180 deg.C for 30 to 35 mins.  Test with a skewer till it comes out clean.
  7. While waiting for the cakes to be baked, make the lemony icing.
  8. Once the cakes are removed from the oven, pour the lemony icing over the HOT cakes and let the icing be absorbed into the cakes.  Let the cakes cool completely before slicing up and serve.

Continue reading "Lemon Cake with Cognac ~ 白兰地柠檬蛋糕"

Monday, October 17, 2016

Tomato, onion and celery soup ~ 番茄洋葱和芹菜汤

This is a very simple clear soup, quick and easy to prepare with a few ingredients.   I like to serve clear soups at meals and it is most welcoming especially on a hot day.  

 Tomato, onion and celery soup ~  番茄洋葱和芹菜汤

2 tomatoes, cut into wedges
2 onions, cut into sections
3 stalks celery, cut into 2 inch lengths
2 stalks spring onions
350 gm pork ribs
3 lt water
Seasalt to taste

Scald the pork ribs in boiling water, remove and rinse in running water
Bring the 3 lt of water to a light boil
Add in all the ingredients
Bring to a boil and simmer for 2 hours
Add salt to desired taste

Continue reading "Tomato, onion and celery soup ~ 番茄洋葱和芹菜汤"

Monday, October 10, 2016

American Sponge Cake ~ 美国海绵蛋糕

A light sponge that resembles a chiffon cake but does not contain any solid fat, absolutely suitable for weight watchers.  You can serve this with some ice cream or fresh fruits or just enjoy it on its own.

American Sponge Cake  ~  美国海绵蛋糕 (adapted from 'here' with slight modification)

Ingredients (A)

  • 6 large eggs
  • 100 gm plain flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 100 gm caster sugar (reduced from 200 gm)
  • 1 tsp vanills
  • 2 Tbsp water
  • Lemon or orange zest

  • 6 large egg whites
  • 65 gm sugar
  • 3/4 tsp cream of tartar
  1. Beat egg yolks with sugar till thick and fluffy and the batter falls back in a ribbon pattern.
  2. Add in vanilla, water and zest.
  3. Sift flour over the egg mixture, a third at a time and gently fold into the mixture with a spatula or a ball whisk.
  4. Beat egg whites till foamy, add in cream of tartar and beat till soft peaks form.
  5. Add in sugar in two batches and beat till shiny and stiff peaks form.
  6. Fold the egg whites into the egg yolk mixture a little at a time, do not overmix lest the egg whites be deflated.
  7. Pour the batter into an ungreased 23 cm tube pan, level the surface.
  8. Bake on a lower rack in a preheated oven @ 180 deg.C for about 55 to 60 mins. and if the top turns brown, reduce to 170 deg.C for the last 10 mins.  Test with a skewer till it comes out clean.
  9. Remove from oven and immediately invert the cake, let cool completely and umould by hand or with a sharp knife.
  10. Dust some icing sugar on the top before serving. 

Continue reading "American Sponge Cake ~ 美国海绵蛋糕"

Thursday, October 6, 2016

Steamed free-range chicken with chicken essence ~ 鸡精蒸鸡

Essence of chicken is supposed to be beneficial to health and if you're feeling tired, taking a bottle of chicken essence will  help boost up your energy.  Unfortunately I dislike taking the essence straight from the bottle as I do not fancy the raw taste.  So, I poured in a bottle to this dish and it really helped to give some 'oomph' and value added taste to this chicken dish!  

Steamed free-range chicken with chicken essence ~   鸡精蒸鸡


  • 2 whole leg chicken, chopped into bite size 1.1/2 tsp seasalt
  • 1/8 tsp sugar
  • 1 bottle of chicken essence (any brand)
  • 1 tsp cornflour
  • Spring onions to garnish   
  1. Marinate the chicken pieces with the seasalt, sugar and cornflour for a few  hours or overnight.
  2. Steam the chicken on high heat till cooked.
  3. Pour in a bottle of chicken essence, mix well, turn off heat.
  4. Garnish with spring onions.
  5. Serve with rice.

Continue reading "Steamed free-range chicken with chicken essence ~ 鸡精蒸鸡"

Monday, October 3, 2016

Avocado Chocolate Cake ~ 鳄梨巧克力蛋糕

I made this Avocado Chocolate Cake with homegrown avocados and no butter was involved in this recipe.  Instead the recipe called for some vegetable oil and the cake turned out  moist and soft.   Together with the chocolate frosting, the cake was an instant hit with both the adults and kids.

Avocado Chocolate Cake  ~  鳄梨巧克力蛋糕  (adapted from  'here'  with modification)


  • 384 gm plain flour
  • 200 gm caster sugar
  • 6 Tbsp cocoa powder
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 1 ripe Avocado, pitted and mashed till very smooth
  • 2 cups water
  • 2 Tbsp white vinegar
  • 2 tsp vanilla
  • 2 ripe avocados, pitted and mashed
  • 125 gm icing sugar
  • 2 Tbsp cocoa powder
  1. Grease and flour an 8 inch tube pan, set aside.
  2. Sift or whisk the flour, cocoa powder, baking powder, bicarbonate of soda and salt, set aside.
  3. Using a hand-held whisk, whisk the oil, mashed avocado, water, vinegar and vanilla till well combined.
  4. Whisk sugar into the avocado mixture.
  5. Add wet ingredients to dry ingredients all at once and mix by hand with a ball whisk till smooth.
  6. Pour batter into greased tube pan.
  7. Bake in a preheated oven @ 175 deg.C for 45 mins.  Test with a skewer till it comes out clean.
  8. Leave cake in pan to cool for about  20 mins. before unmoulding and letting it cool completely on a wire rack, before frosting.
  1. Mash the avocados in a mixing bowl.
  2. Sift in icing sugar and cocoa powder.
  3. Mix till well combined with a hand-held whisk.

Continue reading "Avocado Chocolate Cake ~ 鳄梨巧克力蛋糕"

Thursday, September 29, 2016

Dried Shrimp Salad ~ 虾米沙拉

I was introduced to this dish when we dined out recently and the waitress recommended that this would pair very well with white porridge.  I've never thought of a dried shrimp salad and naturally we were game to give it a go.  True to what she said, this dish did go very well with the porridge and I tried to replicate it at home.   This is indeed delicious and can double up as an appetiser as well.   Think it will be a good accompaniment with a glass of cold Beer too!

Dried Shrimp Salad ~  虾米沙拉


  • 150 gm tiny dried shrimps
  • 1 onion, sliced
  • 3 bird eye chillies, cut
  • 6 limau kasturi/limes
  • 6 tsps sugar or to taste
  1. With some oil, pan-fry the dried shrimps until they pop up and fragrant.
  2. Dish out into a mixing bowl.
  3. Squeeze out the juice from the limes and mix with the sugar till sugar is dissolved.
  4. Mix in the sliced onion and toss in the chillies.
  5. Pour the lime juice into the mixture and mix well.  Fine tune to desired taste.
  6. Cover and chill in the fridge before serving.

Continue reading "Dried Shrimp Salad ~ 虾米沙拉"

Monday, September 26, 2016

Blueberry Streusel Coffee Cake ~ 蓝莓细末蛋糕

The sweet aroma of this cake filled the air in my kitchen as it was baking in the oven.  The crunchy top is delicious which gives a perfect finishing touch to a moist and delicious cake.  This cake will double up as a luscious and fragrant breakfast treat as well!

Blueberry Streusel Coffee Cake  ~  蓝莓细末蛋糕 (adapted from 'here'  with slight adjustment)


  • 250 gm plain flour
  • 100 gm caster sugar
  • 2 tsp  baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup milk
  • 113 gm butter
  • 125 gm frozen blueberries (unthawed)
  • 100 gm lightly toasted walnuts, chopped
  • 1 tsp vanilla
Streusel Topping
  • 50 gm caster sugar   
  • 50 gm cold butter, cut into cubes 
  • 80 gm plain flour     
  • 1 tsp cinnamon
  1. To prepare the streusel : combine the sugar, flour and cinnamon, rub in with the cold butter till it resembles breadcrumbs, set aside.
  2. Sift or whisk the flour, baking powder and salt.  Whisk in the sugar, mix well.
  3. Beat the egg, milk and butter till creamy.  Stir this into the dry ingredients.
  4. Mix in the frozen blueberries and walnuts.
  5. Spread the batter into a 7 inch sq. pan, lined with parchment paper and greased at the sides.
  6. Level the surface and sprinkle the streusel on top.
  7. Bake in a preheated oven @ 180 deg.C for 35 to 40 mins., test with a skewer till it comes out clean.
  8. Let cool in pan before cutting up to serve.

Continue reading "Blueberry Streusel Coffee Cake ~ 蓝莓细末蛋糕 "


mail photo mail_zps30264a67.png rss photo rss_zpscc2567bb.png facebook photo facebook_zpsc59a2ed6.png google+ photo google_zps224f78a4.png pinterest photo pinterest_zps956550dc.png

Blog Archive