Monday, December 5, 2016
Thursday, December 1, 2016
These fairly large cookies baked with dried strawberries from my recent holiday up in the Cameron Highlands, are crispy at the sides and slightly soft and chewy in the centre. These will come in handy as a gift for family and friends during the coming festive season. If you prefer the cookies to be crunchy, just bake them a little longer, say about 5 mins. Also, you can substitute the dried strawberries with other dried fruits that you have at hand.
Monday, November 28, 2016
Thursday, November 24, 2016
I am thrilled to announce that one of my recipes will be featured in this new 'Bake & Celeberate : Cookies & Treats' cookbook. Many thanks to Marshall Cavendish International (Asia) Ltd for giving me the opportunity to be part of this joint cookbook.
The book will be sold at S$14.90 once launched at the bookstores in Singapore in December which comes in handy as a gift to your family and friends for the coming festive seasons. But there will be a special pre-order sale for this book at a special price of S$11.95, which is a 20% discount from the actual retail price. There will be a delivery charge of S$10 for orders of 4 copies and below. Free delivery will be provided for 5 copies and above. The pre-order starts from now till 9 December 2016. Kindly direct all orders to [email protected]
As for Malaysian readers, you can place your order @ http://www.mphonline.com/
Thank you for your kind support!
What do you do when you're told last minute that you are eating alone? That was what happened to me recently and fortunately I had some chicken breast meat, a Japanese cucumber and some rice vermicelli. So I just mixed all these together and topped with some homemade sauce and lightly toasted cuttle fish, whipped up this salad...... Yum!
Monday, November 21, 2016
I gave these simple cupcakes a light 'makeover' by dressing them up with toffee shards . together with a light dusting of icing sugar. These cupcakes are moist and soft with a hint of mint chocolate and it will be great to serve them at family gatherings or to your guests during the coming festive season.
Thursday, November 17, 2016
Pandan kaya is kaya made with additional juice from the pandan or screwpine leaves hence giving it the natural green colour. Kaya on toasts is a very common Malaysian breakfast and I do like to occasionally add a light spread of peanut butter to my kaya toasts as well.
Monday, November 14, 2016
I was attracted by the Banana Chiffon with Cocoa Layering recipe posted by Wendy and was keen to give it a try. What really caught my eye was the fine lines of cocoa in the cake. Since I had some very ripe Pisang Berangan, I didn't hesitate to bake this chiffon cake and was delighted when the cake turned out nicely with the cocoa designs. The chiffon was soft and moist as in most bakes with bananas and my kitchen was filled with sweet smelling banana fragrance while it was baking in the oven!
Saturday, November 12, 2016
This Steamed Purple Sweet Potao Kuih is my second attempt as the top layer was too thick on my first try. So, this time around I decided to reduce the recipe for the top layer and it does look much better! Taste wise, you may ask .... mmm, soft and not too sweet, good for breakfast or snack, any time of the day!
Recipe for Steamed Purple Sweet Potato Kuih
- Ingredients - Bottom Layer
- 180 gm rice flour
- 30 gm green pea flour
- 300 ml water
- 480 ml water
- 220 gm granulated sugar
- 50 gm steamed sweet potato bits
- Mix the rice flour, green pea flour and 300 ml water thoroughly. Sieve the mixture into a pot.
- Add in 480 ml water and sugar, keep stirring and cook on low heat.
- Once the mixture starts to thicken, turn off heat. Pour mixture onto an oiled 8.1/2 inch square tin.
- Toss in the steamed sweet potato bits. Steam on medium heat for 25 mins. or till the surface is a bit firm to the touch.
- 85 gm plain flour
- 60 gm granulated sugar
- 100 ml egg, lightly beaten
- 100 ml coconut milk
- 3.1/2 Tbsp sweet potato paste
- 270 ml water
- Mix the plain flour, coconut milk, eggs, sweet potato paste and water. Mix well and sieve the mixture into a pot.
- Add in sugar, keep stirring and cook on low flame.
- Once the mixture starts to thicken, turn off heat. Pour mixture onto the surface of the bottom layer.
- Cover with a piece of foil to prevent water from dripping onto the kuih. Steam on medium heat for 35 to 40 mins.
- Remove from steamer and let kuih cool completely before cutting it up with a plastic knife.
Thursday, November 10, 2016
Eggs are very versatile and you can easily stir up dishes with eggs. This French bean omelette is a very popular homey dish and I'm sure that many Chinese households have served this dish one way or another. This dish can be easily prepared with a few ingredients and can be served with white rice or plain porridge.
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