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Showing posts from 2018

Apple Raisin Muffin ~ 苹果和葡萄干玛芬

This is a very simple, straightforward muffin recipe but it produces good result.  Full of apple flavour with aromatic cinnamon but it's truly yummy when taken freshly baked, especially the crusty, caramelised top. Apple Raisin Muffin ~  苹果和葡萄干玛芬 Ingredients                                                     125 gm plain flour 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1 large egg 85 gm caster sugar 65 ml canola oil 60 ml milk 1/2 tsp cinnamon 1 tsp vanilla 30 gm raisins 1 apple, skinned, cored and diced Raw sugar to sprinkle (optional) Method Sift the flour with baking powder, bicarbonate of soda and cinnamon, set aside. In another bowl, whisk the egg with sugar, then add in the oil and milk, mix till well incorporated.   Pour the flour into the egg mixture, add in the diced apples and raisins. Mix till just combined, taking care not to overmix. Using an ice cream scoop mixture into lined muffin pan, about 3/4 full.  Spri

Chocolate Chip Walnut Cookies ~ 巧克力核桃奇曲

Delight your family and friends with these easy chocolate chip cookies with butter and walnuts.  These cookies are fairly big, thick, crunchy and not very sweet as I've cut down on the amount of sugar.  These are always a hit amongst adults and children alike. Chocolate Chip Walnut Cookies ~  巧克力 核桃 奇曲 Ingredients 170 gm unsalted butter 90 gm dark brown sugar  ( I used Rapadura sugar) 50 gm caster sugar 1 large egg 2 tsp  vanilla 250 gm plain flour 2 tsp cornflour 1 tsp bicarbonate soda 1/2 tsp salt 150 gm choc-chips 30 gm walnuts, coarsely chopped Method Sift plain flour, bicarbonate of soda and salt, mix in cornflour set aside. Using a handheld whisk, beat butter and sugar till smooth and creamy. Add in the egg, mix well. Lightly whisk in the flours, mix till well combined. On low speed, add in choc-chips and walnuts, or you can opt to mix in by hand with a spatula. Wrap dough in clingwrap, chill in the fridge for a few hours or up to 2 days. 

Blueberry Almond Bread ~ 杏仁蓝莓脆饼

Tis the season for gifting and indulging.  This cookie is crunchy on the outside and yet not too hard on the teeth.  It can be a grab-to-go snack or you can simply dunk it into your coffee or tea.  They can be addictive and Santa may come back for seconds! Blueberry Almond Bread ~  杏仁蓝莓脆饼 Ingredients 75 gm whole almonds, toasted 25 gm dried blueberries 25 gm dried figs 3 egg whites 90 gm caster sugar 120 gm plain flour (sifted) Method Coarsely chop up the whole almonds, dried blueberries and dried figs.  Set aside. Beat egg whites till frothy.  Add in sugar gradually and beat till stiff peaks but not dry. Add nuts, chopped fruits and sifted flour. Mix till well combined. Spread onto a parchment lined 8 x 4 x 4 inch pan. Bake in a preheated oven @ 180 deg.C for 30  mins. until top is lightly brown. Let cool, wrap with cling wrap and put in freezer till the next day or so. Using a serrated knife cut into thin slices, arrange onto a tray and bake for 8 min

Lavender lemon cookies ~ 薰衣草柠檬曲奇

These dainty looking Lavender lemon cookies have a subtle taste of lavender, not too much for I used  fresh leaves instead of dried flowers.  They are buttery, taste like shortbread with a light floral aroma.  They are simple, cute and sure to impress.  Try gifting them at a Christmas cookie swap or great to give as a gift during the coming festive season. Lavender lemon cookies ~  薰衣草柠檬曲奇 Ingredients 263 gm butter 80 gm caster sugar 245 gm plain flour 50 gm cornflour 2.1/2 Tbsp icing sugar 1.1/2 Tbsp freshly snipped lavender leaves 1 tsp lemon zest a pinch of salt Method Sift plain flour with the cornflour, set aside. Cream butter, sugar and icing sugar till fluffy. Mix in the snipped Lavender leaves and lemon zest. Mix in the sifted flour and cornflour mixture. Wrap up the dough with cling wrap and keep chilled for an hour or more. Roll the dough into 1/4 inch thick and cut with cookie cutter.  (Alternatively, roll into a log and cut into 1/4 inch thic

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til

Lemon Coconut Cupcakes ~ 柠檬椰子蛋糕

Delight your afternoon with these tropical flavoured tasty cupcakes....... Lemon Coconut Cupcakes.  The cake is moist, topped with a spread of tart lemon curd and rounded up with a sprinkling of shredded coconut.  They are yummy too without the 'add-ons'!  Lemon Coconut Cupcakes ~  柠檬椰子蛋糕 Ingredients 200 gm butter 150 gm caster sugar 4 eggs 200 gm self-raising flour (sifted) 25 gm dessicated coconut Juice and zest from 1 large lemon Lemon curd Shredded coconut Method Cream butter, zest and sugar till light and creamy.  Add in the eggs one at a time.  Mix well. Fold in the sifted flour with the juice. Add in the dessicated coconut, mix till well incorporated. Use an ice cream scoop to divide the batter into paper lined muffin pan.   Bake in a preheated oven @ 180 deg.C for about 20 to 25 mins. till golden brown.  Test with a skewer till it comes out clean. Remove from oven and let cool in pan for about 10 mins. before removing and letting them co

Mandarin Orange Fruit Pastry Cake ~ 橘子蛋糕

Fruit pastry cakes have been on the blogosphere some time back and it was then the trend to bake fruit pastry cakes.  One can bake a fruit pastry cake with whatever fruits you fancy, they can be canned fruits, fresh or stone fruits.  As for the post that I'm sharing today, I only used one type of fruit and here I've decorated the cake with just segments of Mandarin orange. Mandarin Orange Fruit Pastry Cake ~   橘子蛋糕    Ingredients  100 gm butter 150 gm caster sugar 2 Tbsp yoghurt or sour cream (I used yoghurt) 3 eggs lightly beaten 1 tsp vanilla 1.1/2 Tbsp lemon juice Zest from 1 lemon 210 gm plain flour, sifted 1 tsp  baking powder pinch of salt Mandarin oranges, segments Snow powder or icing sugar for dusting Method Grease the sides and line the base of an 8 inch spring form pan. Sift flour with baking powder and salt, set aside. Beat butter and sugar till well incorporated, add in yoghurt and beat till light and fluffy. Dribble in the the

Matcha Marble Chiffon Cake ~ 抹茶戚风蛋糕

This is a light and soft chiffon cake well liked by my family.  I like the sweet aroma of green tea and the marbling effect in this cake.   Definitely a crowd pleaser recipe.   Try it! Matcha Marble Chiffon Cake ~   抹茶戚风蛋糕   (Adapted from  'here' ) Ingredients (A) 5 egg yolks 70 gm plain flour 5 gm green tea powder + 1 Tbsp hot water 20 gm caster sugar 70 ml water 60 ml canola oil (B)  5 egg whites 70 gm caster sugar 10 gm cornflour Method Sift flour twice, set aside. In a bowl, beat egg yolks and sugar, mix well. Add water and oil and blend together. Add sifted flour, mix well, set aside. Combine sugar and cornflour. In another clean bowl, beat egg whites till foamy, then gradually add in cornflour mixture and continue beating till stiff peaks form. Fold 1/3 egg whites into the egg yolk mixture gently, then pour the mixture into the remaining egg whites and mix thoroughly but not to overmix. Take 1/4 of the mixture and mix in the green

Pork fillet with Thai Basil and Onions ~ 罗勒和洋葱猪肉罗

I am a fan of Thai basil and this dish can be whipped up in 15 mins, and served on the dinner table.  I like the intense flavour of the basil mixed with the fish and oyster sauces and onions,  Great to pair with plain white rice. Pork fillet with Basil and Onions ~  罗勒和洋葱猪肉罗 Ingredients  200 gm pork fillet, sliced 2 Big onions, cut into wedges 2 stalks of Thai basil leaves 1 Tbsp fish sauce 2 tsp oyster sauce A bit of Bird eye chillies, chopped Method Season the pork fillet with some salt, sugar and pepper Heat up some oil in a pan and stir-fry the pork fillet till cooked Add in the onion wedges, basil leaves, stir-fry Add fish sauce, oyster sauce and toss in the bird eye chillies Stir-fry, dish up and serve

Rose Apple Chiffon Cake ~ 苹果花型戚风蛋糕

Lately, I have seen many Rose Apple Cake posts on FB, some are chiffon cakes while some are ogura cakes.  I was mesmerised by the fellow bloggers' skill in creating such a pretty cake and just can't wait to try my hands at baking one. Appple Rose Chiffon Cake ~  苹果花型戚风蛋糕 (adapted from   'here'   with slight adjustments as I added an extra egg to fit my 8" pan) Ingredients (A)  4 Large eggs         25 gm caster sugar         50 ml canola oil         60 gm grated apple + juice from the grated apple         100 gm plain flour         1 big red apple         250 ml water + 2 tsp lemon juice (reserve 1.1/4 Tbsp)         1 tsp vanilla (B)   4 egg whites         50 gm caster sugar         1 tsp lemon juice Method Add lemon juice to water.  Cut apple into half with skin.  Core the apple and cut into 2 mm slices. Place apple slices into (1) above and microwave for 1.1/2 min. till slices are pliable but not mushy. Drain the apple s

Dragon fruit chiffon cupcakes ~ 火龙果戚风蛋糕

The Dragon fruit, also known as Pitaya, a cactus specie is a low-calorie fruit that can be enjoyed on its own or part of a salad, a smoothie or used as an ingredient in cake making.  I was very pleased when I saw that there was still a tinge of pink in the cake and it tasted  just wonderful, topped with a spoonful of the fresh fruit. Dragon fruit chiffon cupcakes  ~    火龙果戚风蛋糕 (A)  Ingredients        3 egg yolks        25 gm caster sugar        70 gm Dragon fruit puree        40 gm canola oil        1/4 tsp vanilla        55 gm self-raising flour  (sifted)        2 Tbsp cornflour (B)   3 egg whites        1/8 tsp cream of tartar        60 gm caster sugar Method Whisk egg yolks with sugar till well blended, add in oil, vanilla and dragon fruit puree.  Mix well. Mix in sifted self-raising flour and cornflour.  Stir till well incorporated. In a clean bowl, whisk egg whites till foamy, add in cream of tartar.  Whisk till frothy and add in sugar gradually.  Wh

Figs, Chicken and Red Dates Soup ~ Confinement food ~ 无花果和红枣鸡汤

Figs are high in fibre, natural sugars and minerals.  Their nutritional value increases when they're dried.  As dried figs are good for the lungs and contribute health and wellness, using them as an ingredient for making soup is benefical to our body.  Stewing figs with some pork and red dates will help to increase the flow of breast milk.  Hence it is also good for mothers in confinement. Figs, Chicken and Red Dates Soup ~ Confinement food  ~  无花果和红枣鸡汤 Ingredients 800 gm free range chicken, chopped 50 gm dried figs 40 gm seedless red dates 5 gm goji berries 2.5 lt water Seasalt to taste Method Bring the 2..5 lt in a pot, once boiling, add in the chicken, dried figs and red dates Simmer and let cook till chicken is tender, about 2 hours Add in goji berries Fine tune to taste with seasalt Serve

Orange Swiss Roll with marmalade ~ 香橙瑞士卷蛋糕

I made this soft and moist orange roll cake, stuffed with marmalade  to serve as a mid-morning snack, afternoon tea or a guilt-free dessert after dinner.  Also one can indulge with a steamy hot cup of tea, next to a slice of this yummy dessert.  Enjoy! Orange Swiss Roll with marmalade  ~   香橙瑞士卷蛋糕 INGREDIENTS   (A) 4 egg yolks 30 gm caster sugar 30 ml orange juice 30 ml canola oil 50 gm plain flour 20 gm rice flour a pinch of salt (B) 4 egg whites 40 gm caster sugar 1 tsp vinegar or 1/2 tsp cream of tartar Method  Sift plain flour with rice flour and salt.  Set aside.  Whisk egg yolks with sugar, add in oil and juice.  Fold in sifted flour, mix well.  Beat egg whites till bubbles appear, add in vinegar, beat till frothy and gradually add in   sugar and beat till stiff peaks form.  Fold egg whites into the flour mixture and mix till well incorporated.  Pour the  batter onto a lined 10 x 10 inch square pan.  Tap the pan to remove any air bubbles.  Bake i