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Showing posts from 2017

Okinawan black sugar steamed cake ~ 黑糖蒸蛋糕

These Okinawan black sugar steamed cakes are soft, moist, fragrant and rich in flavour.  It has a toffee-like caramelised sugar flavour, slightly chewy texture and best taken piping hot from the steamer. Also great with a morning cup of hot coffee or tea.  Leftovers can be chilled and reheated before serving.

Okinawan black sugar steamed cake  ~   黑糖蒸蛋糕  (Adapted from  'here' )

180 gm plain flour20 gm cornflour175 ml milk80 gm Okinawan black sugar 2 Tbsp vegetable oil (I used canola oil)2 tsp baking powderpinch of saltMethod Sift plain flour, cornflour, baking powder and salt into a mixing bowl.Roughly crumble the black sugar and mix into the flour mixture.Blend milk and vegetable oil, then pour into the flour mixture.  Lightly mix with a spatula till free of lumps. Let rest for 10 mins.Divide batter into paper lined ramekins or cups.Steam over high heat for 20 mins.Test with a skwer/toothpick till it comes out clean,Serve immediately.Yield :  5 steamed cakesNote:  Ok…

Almond Choc Brownies ~ 杏仁巧克力饼

This Almond Choc Brownie is a cross between a fudge and cakey brownie with rich nutty chocolate flavour.   Instead of frosting I took the shortcut, topped it with a chocolate glaze and sprinkled on some goji berries for colour.  You can opt not to apply the chocolate glaze and just eat it as it is.  Either way it tastes just as good!

Almond Choc Brownies ~  杏仁巧克力饼Ingredients
113 gm butter120 gm bitter sweet chocolate, coarsely chopped100 gm caster sugar2 large eggs45 gm plain flour20 gm almond powder50 gm almond nibs, lightly toasted1 tsp vanilla a pinch of saltgoji berries (optional)Chocolate glaze 130 gm bitter sweet chocolate   35 gm butter/shortening           Method Melt butter and chocolate over a saucepan of simmering water.  Remove from heat.Whisk in the sugar and vanilla till sugar has dissolved and mixture is smooth and glossy.Add eggs one at a time and whisk.Stir in flour, almond powder, salt and nuts.Pour battter into an 8 inch parchment paper lined pan with overhanging sides…

Purple sweet potato bread ~ 紫色番薯面包.

I was mesmerised by the gorgeous colour of this Purple sweet potato bread made with purple sweet potato flour from Japan.   The purple colour is very intense for I thought that there will be some reaction with the yeast, colour wise, that is.  Although the dough did rise double in size on the two stages of proofing but once I removed the cling wrap, it 'deflated' and didn't rise much during baking.  As you can see this bread is of low loaf volume, but the texture is soft and you can taste and smell the sweet potato although it's dense and filling.

Served with a spread of peanut butter!

Purple sweet potato bread  ~  紫色番薯面包Ingredients

3/4 cup lukewarm water1.1/4 tsp dry yeast1/4 Tbsp sugar142 gm high protein flour or bread flour60 gm Japanese purple sweet flour 14 gm softened butter1 tsp milkMethod Combine lukewarm water with dry yeast and sugar.  Mix well, set aside for 10 mins.In a mixing bowl, mix high protein flour and sweet potato flour with the yeast and knead with a…

Reese's Peanut Butter Muffins ~ 花生酱玛芬

These peanut butter muffins are a perfect match with Reese's peanut butter cup and I'm sure that almost everyone will love the combination of chocolate and peanut butter.   They are wonderful when served warm from the oven.  A great way to bring some cheer to start your day!

Reese's Peanut Butter Muffins  ~   花生酱玛芬


125 gm plain flour20 gm light brown sugar ( I used Panela sugar) 20 gm caster sugar1 egg1/3 cup + 1 Tbsp milk1 tsp baking powder1/4 cup vegetable oil (I used canola oil)60 gm peanut butter, creamy or crunchy1/2 tsp vanilla70 gm mini Reese peanut butter cup, crushedRaw sugar to sprinkle (optional)Method In a bowl, whisk flour, brown sugar, caster sugar, salt and baking powder till well combined.In another bowl, whisk oil, peanut butter, egg, milk and vanilla till thoroughly incorporated.Slowly pour the wet ingredients to the dry ingredients.  Fold in the crushed Reese peanut butter cups but do not overmix.Divide the batter into a paper lined muffin pan.S…

Salted fish fried rice ~ 咸鱼炒饭

This is rustic home cooking with simple ingredients consisting of salted fish, brown rice, chicken and eggs.  Many would love to have a bowl of this fried rice while there may be others who are put off by the strong smell of Asian cooking and in this case, the salted fish.   But to my family members they always look forward to this simple yet delicious one-pot meal!

Yummy ~  I served this with some tomato chutney on the side.
Salted fish fried rice  ~   咸鱼炒饭Ingredients

1 chicken breast, diced50 gm salted fish, diced3 cups cooked rice, preferably overnight rice (I used brown rice)2 eggsspring onions4 pips of garlic, choppedsesame oilsalt and fish sauce to tasteMethod Season the chicken breast with some salt and pepper.Heat up a non-stick frying pan with some oil, break in the eggs, scramble and dish out.Fry the salted fish till fragrant, dish out.Fry the chopped garlic till fragrant, add in the chicken and stir-fry till cooked.Add in the loosened rice, fry and add in light soya sauce and…

Gluten-free Peanut Butter Cookies ~ 花生酱饼干

This is my first attempt at making flourless cookies.   These nutty cookies had a good combination of peanuts and walnuts flavour.  If you prefer a chewy cookie, do not bake too long and  do not place the cookies too near to each other as they tend to spread easily while baking.

Gluten-free Peanut Butter Cookies ~  花生酱饼干Ingredients 
1 cup smooth peanut butter120 gm caster sugar1 large egg50 gm lightly toasted walnuts, chopped1/4 cup rolled oats1 tsp bicarbonate of sodaMethod Mix peanut butter, caster sugar, bicarbonate of soda and egg till well combined.Stir in the chopped walnuts and oats.Roll a tablespoon of dough, flatten it slightly.  Arrange on a parchment lined baking tray, about 2 inches apart.  Repeat with the balance of dough.Bake in a preheated oven @ 180 deg.C for 10 - 12 mins.Remove from oven, cool them before transferring onto a wire rack to cool completely.  Store in an air-tight cookie jar.Yield :  24 cookies

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.

Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Bak Kwa Fried Rice ~ 干猪肉炒饭

This is a one-wok dish which is easy to make and yet tasty.  The meat that I use here is bak kwa or pork jerky and it does give an amazing flavour to the fried rice.  I drizzle some sesame oil at the end before dishing out as it easily burns and will lose its aroma.

Bak Kwa Fried Rice  ~  干猪肉炒饭

3 cups overnight rice100 gm french beans, diced100 gm carrot, diced2 eggs, scrambled100 gm bak kwa/pork jerky, cut into small piecessalt and light soya sauce to tastesesame oilMethod
Heat up some oil in a wok, break in the eggs, add some salt, scramble and dish out.Stir-fry the bak kwa, add in the carrots followed by the french beans.Add in the rice and stir fry.Add salt and light soya sauce to taste, mix in the scrambled eggs.Drizzle in some sesame oil.Dish out and and serve.

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.

Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Passion fruit muffin ~ 百香果马芬

A super quick recipe where all the ingredients are put together to generate light, moist muffins with a nice golden hue.  Perfect as a breakfast, mid-morning snack alongside a hot cup of coffee or tea any time of the day!

Passion Fruit Muffin  ~  百香果马芬

95 gm plain flour60 gm caster sugar1 large egg1.1/2 tsp baking powder1/4 tsp salt100 ml milk30 gm butter, melted65 gm passion fruit pulp with seedsIcing sugar to dustMethod Sift or whisk flour with salt and baking powder.  Stir in sugar.Whisk milk, eggs and melted butter with passion fruit pulp.Pour the wet ingredients to the dry ingredietns, mix till just combined, lumpy.Distribute the batter into lined muffin pan.Bake in a preheated oven @ 180 deg.C for 20 to 25 mins, till brown.  Test with a skewer till it comes out clean.Remove from oven and let cool in pan.   Before serving, dust with some icing sugar.Yield :  6