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Showing posts from June, 2019

Rum & Raisin Bundt Cake ~ 朗姆酒和葡萄干蛋糕

It's been a while since I've baked a Bundt cake.  As I need to finish up the Rum in the pantry, I surfed the internet for a Rum cake recipe without having to have a cake mix as one of the ingredients.  I managed to locate one, modified it a bit and here's the recipe which I am going to share with you today.  This cake is slightly dense but moist, full of Rum flavour and aromatic, but trust me you  won't get drunk after eating it!

Rum & Raisin Bundt Cake  ~  朗姆酒和葡萄干蛋糕(adapted from 'here' with modification)
280 gm butter250 gm caster sugar4 'L' eggs42 gm milk powder320 gm plain flour (take out 2 Tbsp to mix with the raisins)1 Tbsp baking powder1/4 tsp salt1/2 cup milk3 Tbsp Rum1 tsp vanilla80 gm raisins soaked in 4 Tbsp RumRum Glaze 2 Tbsp water boiled with 3 Tbsp sugar till sugar is dissolved2 Tbsp Rum, mix well Method Prepare a 10 cup Bundt pan.  Grease with butter and dust with flour.Soak the raisins with Rum for a few hours or overnight.  S…

Stir-fry Broccoli with Baby Oyster Mushrooms ~ 西兰花与牡蛎蘑菇

This a quick stir-fry dish of broccoli with baby oyster mushrooms.  Light and refreshing with white rice.  To make it a vegetarian dish, just omit the garlic and fry with the chopped ginger.

Stir-fry Broccoli with Baby Oyster Mushrooms ~  西兰花与牡蛎蘑菇


300 gm baby oyster mushrooms, cut into 2300 gm Broccoli, cut into florets1 tsp chopped garlic and ginger1 tsp vegetarian oyster sauceSalt, sugar and light soya sauce  to tasteMethod Stir-fry the oyster mushrooms without any oil.  Water will be released, and after a few minutes, once the water has evaporated, dish out the mushrooms.With some oil in a wok, saute the garlic and ginger till fragrant.Add in the broccoli, stir-fry for a few minutes, add some salt followed by the mushrooms.Add in the oyster sauce, a bit of light soya sauce.Give it a few stirs.  Fine tune to taste.Dish out and serve

Banana Wholemeal Raisin Muffins ~ 香蕉葡萄干全麥玛芬

For a change I baked these hearty, healthy wholemeal muffins in a mini loaf pan.  I placed a slice of banana on top, added in a sprinkling of raw sugar thus resulting in a moist and slightly crunchy muffin.  These muffins are best enjoyed, warm.

Banana Wholemeal Raisin Muffins  ~  香蕉葡萄干全麥玛芬
220 gm self-raising wholemeal flour450 gm over-ripe bananas, smashed50 gm raisins80 gm caster sugar2 'L' eggs1/2 cup vegetable oil1 tsp cinnamon1 tsp vanillaa pinch of saltExtra bananas for toppingRaw sugar to sprinkle  (optional)Method Whisk wholemeal flour with sugar, cinnamon and salt.  Set aside.In another bowl, beat eggs and vegetable oil till pale, add in vanilla, mix well.Pour the wet ingredients into the dry ingredients.  Add in the smashed bananas and raisins.  Mix till just moistened.  Do not overmix.Using an icecream scoop, scoop batter into the greased and lightly flour dusted mini loaf pan, till 3/4 full.Place a half-sliced piece of banana on top.  Sprinkle on some raw…

Yoghurt Apple Cake ~ 酸奶苹果蛋糕

Loaded with freshly sliced apples, this yoghurt apple cake is moist and slightly sweet.   Before serving I added a sprinkling of powdered sugar on top, which is the 'icing on the cake'!

Yoghurt Apple Cake ~   酸奶苹果蛋糕
Ingredients (A)

4 'L' egg yolks13 gm caster sugar20 ml vegetable oil54 gm plain yoghurt67 gm plain flour(B) 4 egg whites27 gm caster sugar2 apples, cored and sliced without skinMethod Sift the plain flour, set aside.Beat egg yolks with sugar, add in oil and yoghurt.  Mix well.Beat egg whites till frothy, gradually add in sugar and beat till stiff peaks, but not dry.Fold 1/3 egg whites into the egg yolk mixture, then pour this into the remaining egg whites, mix in well.Pour the batter into an ungreased 8 inch springform pan, tap the pan to remove air  bubbles.Place and arrange the apple slices onto the cake.Bake in a preheated oven @ 180 deg.C for 50 to 55 mins. till golden brown and test with a skewer till it comes out clean.Immediately invert the cake supporte…