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Showing posts from June, 2015

Vanilla Cupcakes with Peanut Buttercup Candies ~ 巧克力花生杯子蛋糕

These vanilla cuppies are stuffed with some mini Reese peanut buttercup candies, topped with a dusting of snow powder and yet another candy.  The cake is soft, moist and delicious with a slight tinge of salty peanut butter and chocolate.   A good party treat for kids!

Recipe for Vanilla Cupcake with Peanut Buttercup Candies ~  巧克力花生杯子蛋糕


140 gm plain flour2 large eggs120 gm caster sugar80 ml canola/corn oil3/4 tsp baking powder1/2 tsp baking sodaa pinch of salt2 tsp vanilla1/2 cup buttermilk (milk + 1 tsp lemon juice/vinegar to make up 1/2 cup)Reese mini peanut buttercup candiesSnow powder/icing sugar and candies for decoration (optional)Method Sieve plain flour, baking powder, baking soda and salt into a mixing bowl, set aside.Beat eggs, oil, sugar and vanilla on low speed to medium, till smooth.Pour half wet ingredients into dry ingredients, mix well with a ball whisk.Mix in half buttermilk.Repeat steps 3 & 4 till just combined.  Do not overmix.  Batter is thin …

Red fermented beancurd paste aka 'Nam Yue' Chicken ~ 南乳鸡

I've made spare ribs with red fermented beancurd paste before and today I'm sharing with you a chicken dish with these cubes of bean curd that have been preserved in fermented red rice and other seasonings.  No aftermath cleaning of the kitchen was needed as I didn't deep fry these chicken pieces, only cooked them in a non-stick pan, with lid on!

Recipe for Red-fermented Beancurd Chicken aka 'Nam Yue' Chicken ~  南乳鸡


750 gm drumsticks and whole leg of chicken1 piece red-fermented beancurd, mashed1 tsp honey20 gm ginger, pounded and juiced4 to 6 cloves of garlic, minced1.1/4 tsp sugar1/2 Tbsp light soya sauce1/2 tsp dark soya sauce50 ml water to add to the mashed red-fermented beancurda pinch of salt2 tsp Shoaxing wine to drizzleMethod Marinate the chicken with the mashed beancurd, honey, ginger juice, minced garlic, sugar, light and dark soya sauce and a pinch of salt.  (I marinated them overnight, kept refrigerated).Place the chicken onto a non-stick …

Stir-fry roast pork with leeks ~ 大蒜炒燒肉

This dish doesn't need much introduction and no recipe whatsoever.  A very homey dish that is popular when one goes to have plain white Teochew porridge for it does pair very well with it.  I stir-fried this with my leftover homemade roast pork belly and what did I serve with it?   Plain white porridge, of course :)

Recipe for Stir-fry roast pork with leeks  ~  大蒜炒燒肉
3 stalks of leek, about 300 gm, sliced diagonally 150 gm  roast pork belly, sliced 6 pips of garlic, chopped Salt and light soya sauce to taste
Saute the chopped garlic with some oil till fragrant Add in the sliced pork belly, stir-fry Add in the sliced leek, stir-fry Fine tune to taste with some salt and  a light drizzle of light soya sauce Dish out  Serve with hot rice

Lemon Chiffon Cake ~ 柠檬戚风蛋糕

I haven't baked a chiffon cake for a long time and seeing some lemons idling in the fridge, decided to put them to good use.  This is a moist, light and airy cake with a distinctive lemon flavour and chiffon cakes are always welcome in my household, for one can indulge in it with the least sense of guilt.  Another plus feature is that this cake remains soft even when refrigerated in an airtight container, that is, if there are any leftovers!

Recipe for Lemon Chiffon Cake ~  柠檬戚风蛋糕
(adapted from  'here'  ~  I doubled the recipe)


200 gm plain flour3 tsp baking powder1/2 tsp salt6 egg yolks80 gm caster sugar100 ml vegetable oil (I used canola)100 ml water50 ml lemon juiceZest of 2 lemons(B)  6 egg whites80 gm caster sugarMethod Sift plain flour twice.  Add in baking powder and sift again, mix in the salt thoroughly with a ball whisk.  Set aside.Place egg yolks in a large bowl, add in sugar in 3 additions and whisk with a ball whisk.  Pour in the oil, water and lemon…

Peanut Butter Ice Cream ~ 花生酱冰淇淋

This recipe is adapted from the Cuisinart recipe booklet but I made some adjustments to it.  First and foremost, I reduced the recipe to a smaller portion and subsequently adjusted the amount of sugar and used whatever chocolate I had on hand instead of the peanut buttercup candies, as per recipe.   The taste is extremely gorgeous with the combination of the rich peanut butter flavour and the nutty chocolate.

Recipe for Peanut Butter Ice Cream  ~  花生酱冰淇淋
(adapted from the Cuisinart recipe booklet with adjustment)


3/4 cup peanut butter80 gm sugar (reduced from 2/3 cup)3/4 cup whole milk1.1/2 cups cream1 tsp vanilla3/4 cup Hazelnut milk chocolate, chopped (any chocolate of your choice)Method With a handmixer on low speed, combine peanut butter and sugar till smooth.Add milk, mix on low speed till sugar is dissolved.Stir in cream and vanilla.  Cover with cling wrap, keep refrigerated overnight.Pour the mixture into your freezer bowl, churn till thickened, about 20 to 25 mins., an…

Chinese Roast Pork Belly- Revisited ~ 脆皮燒肉

I've posted a  Roast Pork  belly recipe before but this time I made this with some changes to the method.  The ingredients are more or less the same as per my previous post.   I've seen on the internet that some recipes called for the piece of pork belly to be 'precooked' by blanching the piece of pork belly in some light boiling water for a short while, before poking holes on the skin.   I was game to try and I wasn't disappointed.  The skin stayed crunchy for many hours, much to my delight.  With the current high prices of food and goods, my butcher remarked that 'you'll get more to eat, if you DIY' and  I totally agree with him :)

Recipe for Chinese Roast Pork Belly  ~  脆皮燒肉


900 gm Pork BellyMarinade (A) 1 tsp coarse seasalt1 tsp 5 spice powder1 tsp sugar2 Tsps Shaoxing wineMarinade (B) for the skin 1/2 Tbsp fine salt3/4 Tbsp vinegarMethod Mix all the ingredients in Mari…

Orange Syrup Cake ~ 香橙糖浆蛋糕

This is a fat-free cake as the ingredients are only eggs, sugar and flour.  The texture is a bit dense but the flavour is well compensated by the syrup comprising of freshly squeezed orange juice with an addition of Cointreau.  The cake tasted much better the next day, thanks to the orange syrup.

Can indulge in this fat-free cake without the slightest sense of guilt  :)

Recipe for Orange Syrup Cake ~  香橙糖浆蛋糕 (adapted from 'Baking' 200 Moreish & Comforting Recipes, with slight modification)


150 gm plain flour130 gm caster sugar (reduced  from 250 gm)4 large eggs (separated)2 Tsp baking powderOrange syrup -  50ml freshly orange juice + 1 Tbsp Cointreau
Method Line a 9"x5" loaf pan, set aside.Sift plain flour and baking powder, set aside.Beat sugar and egg yolks till pale and thick.Fold in the sifted flour.In a separate bowl, beat the egg whites till soft peaks form, not dry.Fold the egg whites into the egg yolk mixture.Spoon batter into the prepared pan.Bak…

Strawberry Ice Cream ~ 草莓冰淇淋

I made this Strawberry ice cream with our locally grown strawberries from the Cameron Highlands.   Must admit that they are not as sweet as their imported counterparts but definitely much more affordable.   Great to serve this as a dessert after a meal or as a snack in this hot weather.

Recipe for Strawberry Ice Cream  ~  草莓冰淇淋


1.1/2 cups strawberries, hulled110 gm sugar3/4 cup milk1.1/2 cup whipped cream1 tsp vanillapinch of saltMethod Use a food processor to pulse the strawberries.Whisk the sugar with milk till sugar is dissolved.Stir in the cream and vanilla, mix well.Pour in the strawberries and juice, mix well.Cover with cling wrap and keep chilled in the refrigerator, overnight.Churn in the ice cream maker as per the instructions in the manual.Pour into a container and freeze before serving.

This post is linked to the Little Thumbs Up event organised by  Bake for Happy Kids and My Little Favourite DIY, and hosted by  Diana from the Domestic Goddess Wannabe and
the them…

Yam Fried Rice ~ 芋头粒炒饭

This Yam Fried Rice dish seems to be appearing in the menu of some restaurants lately, and I've savoured two versions from two different restaurants.   Here, I'm sharing with you my version of Yam fried rice, prepared with leftover cooked brown rice.  If you don't have leftover cooked rice, you can still use freshly cooked rice but air the rice to remove moisture and refrigerate it for a few hours before cooking.  This way your fried rice won't become clumpy or mushy.

A very satisfying and delicious bowl of Yam Fried Rice, which I must admit is truly 'Yum'!

Recipe for Yam Fried Rice ~  芋头粒炒饭


1 cup brown rice (rice cup)750 ml water200 gm yam cubes30 gm anchovies30 gm dried shrimps80 gm frozen peas2 eggs scrambled1 Chinese sausage, cut into cubes1 tsp light soya sauce1/4 tsp saltMethod Cook the rice in the rice cooker, set aside for a few hours.  (I used leftover cooked rice).In a wok, add some oil to shallow fry the yam cubes till the sides are slightly…