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Showing posts from September, 2014

Honey Maltose BBQ Pork (Char Siew) 蜂蜜麦芽糖叉烧 ~ 2

Recently I tried  another version of making BBQ pork (Char Siew) ....... with honey and maltose.  As it was my first encounter with maltose, I had a hard time measuring it out with a tablespoon as it was indeed very, very sticky.  Then it dawned on me to try dabbing the tablespoon with some oil before measuring out the sticky liquid and it certainly did the trick :)   As for the Char Siew, it was good and fragrant as I drizzled on some Shaoxing wine before slicing it up to serve.

Recipe for Honey Maltose BBQ Pork (Char Siew) ~ 2

1 kg pork belly without skin4.1/2 Tbsp honey4.1/2 Tbsp maltose2 Tbsp dark soya sauce3.1/2 Tbsp light soya sauce1.1/4 tsp five spice powderA dash of pepper3 Tbsp Shaoxing wine Method
Combine honey, maltose, dark and light soya sauces, five spice powder and pepper in a saucepan.  Keep stirring and heat up lightly.  Let cool.Pour the cooled sauce over the pork belly and let it marinate overnight in the fridge.  Cover with cling wrap.Place the pork belly …

Choc Chip Orange Muffins 巧克力香橙满芬

Think I'm hit by the Muffin bug again.  For breakfast I made these Choc Chip Muffins and added in some orange zest for a fruity fragrance.   There were some leftovers for afternoon tea as well and I just heated them up in the oven toaster as I like to have my muffins warm.

Recipe for Choc Chip Orange Muffins
Ingredients 9 oz plain flour4 oz caster sugar2 eggs1/2 cup Canola oil125 to 150 ml plain yoghurt1 tsp vanilla1 tsp baking powder1/2 tsp bicarbonate of soda100 gm choc chips2 tsp orange zesta pinch of saltMethod Sift flour, baking powder, bicarbonate of soda and salt into a mixing bowl.  Mix in sugar thoroughly.Whisk eggs, oil, vanilla and yoghurt till well combinedPour the wet ingredients into the dry ingredients.  Toss in the choc chips and orange zest, mix till just combined.Using an ice cream scoop, scoop mixture into the  muffin liners till 3/4 full.Bake in a preheated oven @ 200 deg.C for 20 to 25 mins. till skewer inserted comes out clean.Let the muffins cool on a wire rack…

Apple Strudel

Making Apple Strudel from scratch can be a laborious task because it's difficult to make the Filo pastry and obviously I don't know how.  However, making the apple strudel with store bought Filo pastry is quite easy to master.  This flaky pastry with a mildly sweet apple and raisin filling can be served in many ways.  You can simply dust it with icing sugar like what I did, or  serve it with a scoop of vanilla ice cream,  whipped cream or custard.  But if you do not have these at hand, you can always fall back on the good old cup of hot coffee or tea. :D  

Recipe for Apple Strudel
Ingredients 5 Granny Smith apples, peeled, cored and sliced thinly12 sheets Filo Pastry, about 1 pound.   (4 sheets for 1 roll of Apple Strudel)1/2 cup melted butter/vegetable oil (I used canola oil)1/2 cup raisins1 egg lightly beaten1/3 cup sugar1/2 tsp cinnamonMethod Soak the sliced apples in some salt water to prevent browning,  Drain.Mix the sugar and cinnamon with the sliced apples,   Set aside.On …

Carrot Apple Muffins

As the name suggests, these cuppies taste more or less like a carrot cake but in the form of muffins.  They are yummy especially with a hot cup of tea for breakfast or to snack on.

Recipe for Carrot Apple Muffins


60 gm lightly roasted chopped walnuts300 gm raw carrot, grated1 small apple, peeled and grated175 gm plain flour230 gm caster sugar1 tsp baking powder1/2 tsp bicarbonate of soda1/4 tsp salt1 tsp cinnamon2 eggs1/2 cup canola oil1/2 tsp vanillaMethod Whisk flour, bicarbonate of soda, baking powder and cinnamon.  Stir in the nuts and sugar.Whisk eggs, vanilla and oil.  Mix well.  Fold the wet ingredients into the flour mixture.  Add in the grated carrot and apple.Mix till just moistened.Using an ice cream scoop, scoop the mixture into the paper lined muffin pan.Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. till golden brown.  Test with a skewer till it comes out clean.  Remove the muffins onto a wire rack to cool before serving.Yield :  12 Muffins

I'm link…

Baked Chocolate Mooncakes 巧克力月饼 ~ 2014

Baked Chocolate Mooncakes seem to be 'The' mooncake this year and after looking at all the other blogposts by fellow bloggers, the temptation is just too great to resist.  So here are my Chocolate Moonies!  I'm also taking the opportunity here to wish all my readers and friends a very Happy Mid-Autumn Festival.  Do have a wonderful time and enjoy the day with your family, loved ones and friends! 

 Recipe for Baked Chocolate Mooncakes(adapted from 'here')


113 gm plain flour                                                                   18 gm Valrhona cocoa powder85 ml golden syrup25 ml peanut/vegetable oil1/2 tsp alkaline water480 gm lotus paste20 gm lightly toasted melon seeds
Method Mix golden syrup, oil and alkaline water with a ball whisk thoroughly till the oil is fully incorporated.Sift plain flour, cocoa powder in a bowl.  Make a well in the centre and pour in the syrup mixtur…

Pandan Sesame Mooncake - 2014

Just want to share with you pictures of the moonies that I made during the weekend.  I'm not going to type out the recipe for it's the same recipe using the skin dough for the traditional baked mooncakes.  As for the filling, it's store bought pandan lotus paste and I just mixed in some lightly toasted black sesame  and melon seeds.  You can click  'here' for the recipe and method of assembling this mooncake.

I'm linking this post to Best Recipes for Everyone August 2014 Event Theme :  Mooncake hosted by  Fion of  XuanHom's Mom Kitchen Diary

Minced pork steamed with water chestnuts

This is a homey dish which I'm sure many of you can easily whip up for lunch or dinner.  This dish consists of only three ingredients namely minced pork, lean or with a bit of fat, a few fresh water chestnuts and a salted egg.  A dish that can  pair well with a bowl of white rice or just plain congee.

Recipe for Minced pork steamed with water chestnuts


300 gm minced pork3 water chestnuts1 salted egg2 Tsp cornflour1/2  Tsp light soya sauce1/8 Tsp drop of dark soya sauce2 Tsp waterSesame oil to drizleMethod Peel and chop up the water chestnuts.Mix the minced pork with the salted egg, then add in the water chestnuts, cornflour, water and sauces, mix well.Put the pork mixture onto a plate and steam for about 10 mins.  Test to see if the meat is cooked.Serve with a bowl of rice.