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Showing posts from December, 2012

Lemon Poppy Seed Muffins

Ho, ho, ho!  Muffins anyone?  Lemon peel gives extra flavour to these moist, citrusy muffins while poppy seeds add in the extra crunch!   Perfect for Breakfast, Tea or snacking!

Recipe for Lemon Poppy Seed Muffins

3 oz butter5 oz caster sugar2 eggs6 oz plain flour1/2 cup milk1.1/2 tsp lemon juice1 lemon zest1/8 tsp salt1.1/2 tsp baking powder1 Tbsp poppy seedsLemon Glaze
Juice of 1/2 a lemon + 2  Tbsp sugar - Mix well. Method
Beat butter, sugar and eggs till well combined.Instead of sifting the flour, aerate the flour, salt and baking powder with a wire whisk till well incorporated.Pour the egg mixture into the flour mixture.  Add in the milk, lemon zest and juice.Mix till just moistened.Fill 3/4 of the muffin cup with the batter.Bake in a preheated oven @ 190 deg C for 20 mins., till golden  brown.  Test with a skewer till it comes out clean.Prick holes on the muffins and drizzle on the lemon glaze once they are out of the oven.Serve muffins warmYield :  5 muffins 

Savoury Tong Yuen for Dongzhi aka Winter Solstice Festival

I fast forwarded Dongzhi aka Winter Solstice and celebrated it early.  Made these Savoury Tong Yuen or glutinous rice balls  and had this for lunch with my family.  Normally, I would make sweet tong yuen but this year I thought I'd try something different which will double up as a meal as well instead of having it just for dessert.  Dongzhi falls on this Friday, 21st December 2012.

Recipe for Savoury Tang Yuen

For the ingredients and method of  making Tong Yuen, please click 'here'.

150 gm pork or chicken fillet4 dried Shitake mushrooms, soaked, stemmed and slicedChicken stockVegetables of your choice Seasalt to tasteSesame oilSeasoning for meat
1 tsp light soya sauce, 1/2  tsp seasalt, 1/4 tsp sugar, a dash of  pepper Method
1.  Bring the chicken stock to a boil, add in the mushrooms and marinated meat, simmer on low heat till cooked.
2.  Fine tune to desired taste and add in the vegetables.
3.  Ladle the boiled tong yuen onto serving bowls, top up with the chic…

Steamed Fish in Garlic Lime Sauce

I got the idea of steaming this fish from my daughter.  She tasted this dish recently and gave the thumbs up.  She suggested that I try to replicate this and gave me a rough idea of the ingredients.  I just concocted the sauce with whatever ingredients  I had on hand and came up with this. True to what she said,  this fish was delicious, a wee bit sweet, tangy but just refreshing!  Thanks, dear!

Recipe for Steamed Fish in Garlic Lime Sauce

400 gm Siakap fish or Tilapia2 chilli padi/bird eye chillies, chopped1 stalk lemon grass, only the white part, chopped finely12 cloves garlic, chopped1.1/2 Tbsp pomfret fish sauce (nampla)3  Tbsp calamansi juice2  tsp sugarSeasalt to rub onto the fish, inside outSesame oil to drizzle Method
Clean and make 2 diagonal cuts on the fish.  Rub in some seasalt, inside out.  Set aside.Mix all the ingredients in a bowl, fine tune to taste.Place 2 tsp of the sauce on the plate, place the fish on top of it, and put 1.1/2 tsp of sauce inside the fish …

Walnut Tart

Walnut Tart ~ My first attempt at making tarts.  I  googled for an easy crust recipe to make the tart shell and after watching a video from, set out to experiment.  I was overjoyed when the tarts came out well but on scrutinising them further, found that the edges were  thick.  Nonetheless,  the tarts were yum and my family loved it!

See the thick edges .... never mind more crust to munch on!   Will definitely try to improve.

Recipe for Walnut Tart  (Sweet crust pastry adapted from Joy of

Ingredients for Sweet Crust Pastry 
210 gm plain flour 1/8 tsp salt113 gm butter/margarine50 gm sugar1 eggEgg white to seal the crust Method
Whisk the plain flour and salt, set aside. Beat the butter till softened, add in sugar and beat till light and fluffy.Gradually add in the egg, beating just till incorporated.Add flour mixture all at once and mix just until it forms a ball of dough.Flatten dough into a disk, cover with plastic wrap and refrigerate for 20 mins. or till …

Braised Beancurd ~ Tofu

Beancurd on its own is rather bland in taste but with 'add ons', it can be transformed into a delicious dish.  I cook this quite often and it does go well with a bowl of fluffy white rice.

Recipe for Braised Beancurd ~ Tofu

4 pieces of  fried beancurd/tofu 100 gm pork fillet, diced100 gm prawns, diced1 capsicum diced2 pips of garlic, chopped1 egg, lightly beaten1.1/2 tsp cornflour + 1.1/2 Tbsp water to thickenSesame oil to drizzle Seasoning for pork and prawns
1/2 tsp each of seasalt, light soya sauce1/4 tsp of dark soya sauce, sugar and cornflour (for pork only)Dash of pepperMethod
Season the  pork fillet and prawns with the above seasoning for about half an hour.Saute the chopped garlic with some oil in a wok, add in the pork fillet, stir fry, add in 1/2 cup water.Once cooked, add in the beancurd, followed by the prawns and capsicum.Test for taste, add in the cornflour mixture and beaten egg.  Stir to mix, test for taste, turn off heat.Drizzle on some sesame oilDish …

Apricot & Sultana Fruit Cake

It's the month of December and as X'mas is not too far away, I made this Apricot & Sultana Fruit Cake which can be made early  and giveaway as a gift to relatives and friends during this festive season.  This cake keeps well and yummy with a cuppa of plain hot tea for breakfast, tea party or snack.

Recipe for Apricot and Sultana Fruit Cake

13.1/2 oz dried apricot, chopped9 oz sultanas, chopped8  Tbsp orange Cointreau12 oz butter/margarine5 oz vanilla/caster sugarZest of 3 orangesZest of 1.1/2 lemon6 eggs6 oz plain flour3/4 tsp baking powder6.3/4 oz almond mealMethod
Combine chopped apricots and sultanas with Cointreau in a bowl and set aside.  You can keep this in the fridge, covered, overnight.Sift flour with the baking powder, set aside. Cream butter, sugar, zest till light, creamy and thick.  Add in the eggs one @ a time, mix well after each addition.Fold sifted flour into the creamed mixture.Add in the apricot and sultanas mixture in 3 batches, mix well.Fold i…