Skip to main content
Food Advertising by


Mild Tangy Braised Pork Shoulder ~ 酸红烧猪肩

  This is a mild gingery and tangy dish, not too spicy and with the correct amount of sweetness to whet your appetite.   This a very appetising dish as I like to cook it till semi-dry so that the sauce can be nicely infused into the meat to make it more tasty. Mild Tangy Braised Pork Shoulder  ~  酸红烧猪肩  Ingredients 650 gm pork shoulder, cut into bite size 4 pips of garlic, chopped 3 slices ginger, chopped 4 dried chillies 2 pieces tamaraind skin 1 Tbap dark soy sauce 1.1/2 Tbsp light soy sauce 1 Tbsp brown sugar or rock sugar and to taste Method Soak the dried chillies in hot water to soften. With some oil in a pan saute the chopped garlic and ginger till fragrant.  Add in the pork shoulder, stir fry, add in the dried chillies and tamarind skin.  Add in the dark and light soy sauces, sugar and enough water to cover the meat.  Once it starts to boil, switch to medium flame, cover with lid and let it simmer till the pork is tender.  Cook till semi-dry and test for taste. Dish up and serv
Recent posts

Moist Carrot Banana Walnut Cupcake ~ 胡萝卜香蕉核桃杯子蛋糕

  These hearty cupcakes are packed with grated carrots, crunchy walnuts and soft mashed bananas.  They are full of texture, taste like carrot cake but yummier because of the addition of bananas which makes them soft and moist. These cuppies are made with oil instead of butter which is more 'heart-healthy' and is an easy grab-and-go at breakfast. Moist Carrot Banana Walnut Cupcake  ~  胡萝卜香蕉核桃 杯子蛋糕                   Ingredients 158 gm plain flour 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/2 tsp vanilla 1/4 cup oil 150 gm brown sugar 2 'L' eggs 100 gm over ripe bananas (mashed) 148 gm shredded carrots 50 gm walnuts, slightly toasted and chopped Method Whisk flour, baking soda, salt and cinnamon.  Set aside. Whisk oil, brown sugar and eggs.  Stir in mashed bananas, vanilla and shredded carrots, mix well. Add the dry ingredients into the wet ingredients, add in chopped walnuts and mix till just combined. Divide batter evenly into a lightly greased muffin pan. Bake in

Quick Fix Kaya ~ 十五分钟咖椰

  I have blogged  'Kaya' or Coconut egg jam and  'Pandan Kaya'  before but it was indeed a tedious job as it entails a lot of standing and stirring for long hours in order to achieve the golden and creamy kaya.  I was very eager to try out the Easy Kaya Recipe when I stumbled upon Bake with Paws blog.  Compared to the authentic, traditional way of making kaya, this is truly a Godsend recipe.  The trick is to only use whole egg yolks with no trace of egg whites plus coconut cream and palm sugar.  For more details regarding this 'short cut' kaya recipe, do take some time to read 'here'.   Quick Fix Kaya ~   十五分钟咖椰    ( adapted from 'here' ) Ingredients 3 'L'egg yolks 30 gm cane sugar or granulated sugar 30 gm gula melaka (palm sugar), chopped fine 150 gm Kara coconut cream 4 Pandan (screwpine) leaves Method Separate the egg yolks from the whites and try to remove as much egg whites as possible.  Or you can sieve out the whites.  Traces

Peanut Butter Buns ~ 花生酱面包

  I made these Peanut Butter Buns after watching  'Qiong cooking' video on youtube.  I didn't follow her recipe to the 'T' because her recipe called for 190 ml ice water and I only used 150 ml as it was sufficient to moisten and knead the dough.  I didn't cut the pieces of dough into 3 and braid them  but instead just roll them up and place them in the greased muffin pan.  The buns had a sugary crunchy crust and they were delicious when eaten warm.  I freezed 4 buns, defrosted and heated them up in the oven toaster the next day.  They were good as if freshly baked.  Great to go with a cup of your favourite hot beverage. Peanut Butter Buns ~  花生酱面包  (adapted from  'here' ) Ingredients 300 gm High Protein or Bread flour 1 tsp dry  yeast 1/2 tsp salt 20 gm milk powder 30 gm caster sugar 150 ml ice water (may need a bit more or a bit less) 30 gm softened butter Peanut butter, crunchy or creamy 1 egg plus 2 tsp water  Raw sugar to sprinkle (optional) Metho

Blue (Blue Pea flower) and White Snowskin Mooncakes ~2021 ( 蝶豆花冰皮月饼 )

  Blue and white is a classic combination of elegance and is reminiscent of most Chinese porcelain in ancient China.  The pastel blue hue on these snow moonies is obtained from juice extracted from the Blue Pea flower.  I used yam paste as the filling for these moonies and they stayed fresh and soft kept in an air tight container, chilled in the fridge even after the 5th day.  As an experiment,  I even froze one, and after a week, to my surprise, it tasted just as good after defrosting.  Enjoy these moonies with some hot Chinese tea and you've got yourself a delicious-to-both-your- stomach-and-your-eyes treat! Blue (Blue Pea flower) and White Snowskin Mooncakes ~2021  ( 蝶豆花冰皮月饼 ) Ingredients  66 gm koh fun (fried glutinous rice flour) 18 gm wheat starch       )   mix and steam  18 gm superfine flour    )   for 3 mins. Ingredients for plain dough (A) 25 gm icing sugar 13 gm Crisco shortening 38 gm water Pandan leaves Ingredients for Blue pea flower dough (B) 25 gm icing sugar 13 gm

Matcha Snowskin Mooncake ~ 抹茶冰皮月饼

   These non-baked snowy mooncakes encased  with a reduced sugar white lotus paste, have a slight matcha flavour.  There isn't much after bitter taste effect of the matcha as the pastel snowskin is a mix of plain and matcha flavoured dough.  As they are non-baked, they have to be chilled in the refrigerator in an air-tight container and will stay fresh even after the fifth day..... an enjoyable mooncake all round. Matcha Snowskin Mooncake    ~   抹茶冰皮月饼 Ingredients 97 gm kao fun  27 gm wheat starch 27 gm superfine flour 75 gm icing sugar 37 gm Crisco shortening 112 gm water 1 tsp matcha powder Pandan/screwpine leaves 360 gm sugar reduced white lotus paste Method Mix the wheat starch and superfine flour and steam it for 3 mins.  Let cool and sift into a bowl. Sift in kao fun and mix well. Boil Crisco shortening, water, pandan leaves, icing sugar till sugar and shortenng dissolved.  Pour into flour mixture, mix and knead well. Divide dough into 2 portions.  Sift in 1/2 tsp matcha powd

Lotus Sunflower Seeds Snowskin Mooncake (2021) ~ 莲蓉葵花籽冰皮月饼

I was contemplating the choice of fruit juice to make the snow skin with this mooncake mould.  As this mould resembles a money bag  ( 钱袋) used in ancient China long, long ago, it should be something yellowish to represent gold. I finally settled for carrot juice because of its vibrant colour. The filling is reduced white lotus paste with lightly toasted sunflower seeds. These snowies are soft, light, refreshing and they served as a delicious chilled dessert. I kept them in an airtight container in the fridge and they stayed soft and delectable even on the fifth day, not dried and no cracks. Lotus Sunflower Seeds Snowskin Mooncake ~  莲蓉葵花籽冰皮月饼 Ingredients 97.1/2 gm kao fun  27 gm wheat starch 27 gm superfine flour 75 gm icing sugar 37.1/2 gm Crisco shortening 84 gm water 28 gm carrot juice 20 gm lightly toasted sunflower seeds 350 gm reduced sugar white lotus paste Pandan/screwpine leaves Method Mix the wheat starch and superfine flour and steam for 3 mins.  Let cool and sift into

Lotus Walnut Mooncakes (2021) ~ 莲蓉核桃月饼

  Mooncakes are on sale again as the Mid-autumn Mooncake festival is not too far away.   As we are going through a rather tough time because of the Covid 19 pandemic, many mooncakes can be bought online saving the hassle of going out and having to endure long queues with appropriate social distancing at popular venues selling mooncakes.   I managed to get some lotus paste and here I'm sharing with you my post of this simple Lotus Walnut Mooncakes. Lotus Walnut Mooncakes (2021)  ~   莲蓉核桃月饼 Ingredients for Filling 320 gm lotus paste (store bought) 40 to 50 gm walnuts, lightly roasted, chopped Method Mix the chopped walnuts with the lotus paste and form balls of approx. 25 gm for a 50 gm mould and 40 gm for a 75 gm mould. Ingredients for Dough 150 gm superfine flour 90 ml golden syrup 38 ml vegetable oil 2 gm alkaline water Egg glaze - 1 whole egg, beaten and strain. Method Use a handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flo