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Showing posts from October, 2016

Sour plum Chicken ~ 酸梅鸡

There are many sweet and sour dishes in Chinese cuisine and many of them calls for deep-frying of the meat, be it chicken, pork, pork ribs or fish.  I do not encourage deep-frying in my kitchen and this dish only requires some sauteing and pan-frying and hence not much of oily mess to clean up. The sweet and sour sauce helps to 'open' up your appetite and pairs very well with white rice or bread.

Sour Plum Chicken  ~  酸梅鸡    
Ingredients 700 gm free-range chicken, cut into bite size 1 tomato, cut in wedges 2 sour plums, lightly mashed 4 pips garlic, chopped a small knob of ginger, chopped 2 red birdeye chillies, chopped 1 tsp taucheong, bean paste 1/2 tsp dark soya sauce Seasalt to taste Sugar to taste 2 tsp Cornflour + 1 Tbsp water to thicken
Method Marinate the chicken with some seasalt In a non-stick pan, heat up some oil and saute the chopped garlic, ginger, chillies and bean paste till fragrant Add in the chicken , pan fry and add in 1 cup of water, the sour plum and let it simmer till chi…

Orange chocolate chiffon cake ~ 鮮橙巧克力戚风蛋糕

This soft and moist chiffon cake has a combination of orange and chocolate flavour and the texture is light and cottony.  To give it a facelift, I dusted it with chocolate powder over a template.  Fresh orange juice and zest do pair very well with the chocolate and they complement each other. Great to pair with a cup of perfectly brewed tea!

Orange chocolate chiffon cake ~  鮮橙巧克力戚风蛋糕    (adapted from 'here')


(A)  6 egg yolks
        22 gm caster sugar
        75 ml canola oil
        105 ml orange juice
        135 gm plain flour
        15 gm cornflour
        1.1/2 Tbsp chocolate powder
        Zest from 1.1/2 orange

(B)   6 egg whites
        97 gm caster sugar


Sift plain flour and cornflour, set aside.With a ball whisk, beat yolk eggs with sugar till pale, add in oil, orange juice and zest. Mix well.Sift the flour and cornflour mixture into the egg yolk mixture, mix well till smooth.In a clean bowl, beat egg whites till frothy, then add in sugar in three ba…

Pumpkin Angku Kuih ~ 南瓜龟糕

These Pumpkin Angku Kuih were made using the same recipe as my  Pandan Angku Kuih but I substituted sweet potatoes with pumpkin.  Another minor adjustment that I made was  I used water in this recipe instead of green pandan juice.  Also, I made the mung bean filling a little bit savoury by adding in finely chopped shallots and some salt.  So these Pumpkin Angku Kuih tasted a bit sweet and salty and they were soft and chewy..... Yum!

Pumpkin Angku Kuih ~ 南瓜龟糕
Ingredients for Pre-prepard dough
150 gm glutinous rice flour125 ml water Mix these two ingredients to form a dough, cover and refrigerate overnight.

Ingredients for Filling
150 gm split mung beans, soaked overnight80 gm granulated sugar1/2 tsp salt (or to taste)2  Tbsp oil4 small shallots, finely choppedMethod
Rinse, drain and rinse the mung beans, steam for about 30mins. or till soft.  While hot, blend them with about 3/4 cup of water till it forms into a paste.In a non-stick pan, saute the shallots with the oil till fragrant, add in…

Steamed Minced Pork with Salted Fish ~ 咸鱼蒸肉饼

Steamed minced pork with salted fish is quite a common dish in Chinese households.  The salted fish is an acquired taste and it can be sweet smelling to some while others may simply detest it.  There are variations to this dish, some people may use minced pork and others may use thinly sliced pork belly.

Steamed Minced Pork with Salted Fish ~  咸鱼蒸肉饼
300 gm minced pork (with some slightly fatty pork) 2 tsp Shaoxing wine 2 Tbsp water 2 tsp cornflour 1/2 tsp ground ginger 30 gm salted fish, sliced 1/4 tsp salt 1/8 tsp sugar some finely julienned ginger sesame oil to drizzle
With a pair of chopsticks mix the minced pork with the wine, water,  cornflour, salt, sugar and ground ginger to form a paste Let rest for half an hour Transfer the mixture to a heat-proof plate and level with the back of the spoon Place sliced salted fish on top  Sprinkle with the julienned ginger Steam under rapidly boiling water for about 10 mins. Turn off heat and let the dish sit for 2 to 3 mins…

Lemon Cake with Cognac ~ 白兰地柠檬蛋糕

I have baked lemon cakes before but not one with Cognac or Brandy.  So I was eager to give this recipe a shot when I saw Zoe posted it on her blog and gave a raving review on it.  True to what she said, this cake is moist and lemony with the lemon icing and I used homegrown lemons for this recipe.  In fact I doubled the recipe and baked two loaves of this yummy cake and those who had tasted it, gave a thumbs up!

Lemon Cake with Cognac ~  白兰地柠檬蛋糕
(adapted from 'here' with modification)


200 gm unsalted butter
300 gm caster sugar
350 gm plain flour
2 tsp baking powder
1/2 tsp salt
4 large eggs
6 Tbsp milk
2 Tbsp Cognac/Brandy

Icing - 120 gm icing sugar + fresh juice from 4 lemons.  Mix till icing sugar has dissolved.


Using an electric mixer, beat butter and sugar till light and fluffy.Sift flour, baking powder and salt into the butter mixture.Add eggs, milk and cognac/brandy.Beat till creamy.Pour batter into greased and lightly flour dusted loaf pans.Bake in a pr…

Tomato, onion and celery soup ~ 番茄洋葱和芹菜汤

This is a very simple clear soup, quick and easy to prepare with a few ingredients.   I like to serve clear soups at meals and it is most welcoming especially on a hot day.  

Tomato, onion and celery soup ~  番茄洋葱和芹菜汤

2 tomatoes, cut into wedges
2 onions, cut into sections
3 stalks celery, cut into 2 inch lengths
2 stalks spring onions
350 gm pork ribs
3 lt water
Seasalt to taste

Scald the pork ribs in boiling water, remove and rinse in running water
Bring the 3 lt of water to a light boil
Add in all the ingredients
Bring to a boil and simmer for 2 hours
Add salt to desired taste

American Sponge Cake ~ 美国海绵蛋糕

A light sponge that resembles a chiffon cake but does not contain any solid fat, absolutely suitable for weight watchers.  You can serve this with some ice cream or fresh fruits or just enjoy it on its own.

American Sponge Cake  ~  美国海绵蛋糕 (adapted from 'here' with slight modification)

Ingredients (A)

6 large eggs100 gm plain flour1/4 tsp baking powder1/4 tsp salt100 gm caster sugar (reduced from 200 gm)1 tsp vanills2 Tbsp waterLemon or orange zest(B) 

6 large egg whites65 gm sugar3/4 tsp cream of tartarMethod
Beat egg yolks with sugar till thick and fluffy and the batter falls back in a ribbon pattern.Add in vanilla, water and zest.Sift flour over the egg mixture, a third at a time and gently fold into the mixture with a spatula or a ball whisk.Beat egg whites till foamy, add in cream of tartar and beat till soft peaks form.Add in sugar in two batches and beat till shiny and stiff peaks form.Fold the egg whites into the egg yolk mixture a little at a time, do not overmix le…

Steamed free-range chicken with chicken essence ~ 鸡精蒸鸡

Essence of chicken is supposed to be beneficial to health and if you're feeling tired, taking a bottle of chicken essence will  help boost up your energy.  Unfortunately I dislike taking the essence straight from the bottle as I do not fancy the raw taste.  So, I poured in a bottle to this dish and it really helped to give some 'oomph' and value added taste to this chicken dish!  

Steamed free-range chicken with chicken essence ~   鸡精蒸鸡


2 whole leg chicken, chopped into bite size 1.1/2 tsp seasalt1/8 tsp sugar1 bottle of chicken essence (any brand)1 tsp cornflourSpring onions to garnish   Method Marinate the chicken pieces with the seasalt, sugar and cornflour for a few  hours or overnight.Steam the chicken on high heat till cooked.Pour in a bottle of chicken essence, mix well, turn off heat.Garnish with spring onions.Serve with rice.

Avocado Chocolate Cake ~ 鳄梨巧克力蛋糕

I made this Avocado Chocolate Cake with homegrown avocados and no butter was involved in this recipe.  Instead the recipe called for some vegetable oil and the cake turned out  moist and soft.   Together with the chocolate frosting, the cake was an instant hit with both the adults and kids.

Avocado Chocolate Cake  ~  鳄梨巧克力蛋糕  (adapted from  'here'  with modification)


384 gm plain flour200 gm caster sugar6 Tbsp cocoa powder2 tsp baking powder2 tsp bicarbonate of soda1/2 tsp salt1/4 cup canola oil1 ripe Avocado, pitted and mashed till very smooth2 cups water2 Tbsp white vinegar2 tsp vanillaFrosting 2 ripe avocados, pitted and mashed125 gm icing sugar2 Tbsp cocoa powder Method Grease and flour an 8 inch tube pan, set aside.Sift or whisk the flour, cocoa powder, baking powder, bicarbonate of soda and salt, set aside.Using a hand-held whisk, whisk the oil, mashed avocado, water, vinegar and vanilla till well combined.Whisk sugar into the avocado mixture.Add wet ingredients t…