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Showing posts from 2020

Chai Tea Soy milk Chiffon Cake ~ 柴茶豆奶戚风蛋糕

'Chai' is the Hindi word for 'tea', which was derived from 'cha', the Chinese word for 'tea'.  The traditional ingredients for 'chai' tea is a mixture of black tea with spices and cinnamon, cardamon, cloves, ginger and black peppercorns.  Unlike other teas which are brewed with water, 'chai' tea is brewed with milk, and sweetened with sugar or honey.  I brewed the 'chai' tea with soy milk in today's recipe for a chiffon cake.  The kitchen was full of sweet aroma while the cake was baking in the oven.  If you want more information on 'chai' tea, continue from  'here'.

Chai Tea Soy milk  Chiffon Cake  ~   柴茶豆奶戚风蛋糕
Ingredients  (A)
5 'Chai' tea bags   (10 gm)12 Tbsp unsweetened soya milk6  large egg yolks75 gm caster sugar6 Tbsp vegetable oil150 gm plain flour2 tsp baking powder3 tsps of 'chai' tea leaves, taken from the above 5 tea bags(B) 6 large egg whites75 gm caster sugarMethod Bring the soya mil…

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not.

Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉 


320 gm minced pork with a bit of fat70 gm sweet mui choy (preserved sweet mustard green)
Seasoning for minced pork

1 tsp sesame oil1 tsp Shaoxing wine1/2 tsp light soy sauce1/2 tsp sugar1 Tbsp oil2 Tbsp cornflour3 Tbsp waterMethod Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set aside.Rinse the sweet mui choy several times …

Honey Lemon Cupcake ~ 蜂蜜柠檬蛋糕

This is a simple recipe for flavourful Honey Lemon Cupcakes which serve well as a dessert after a hearty meal.  The cakes are soft, with a balance of sweet and tart and taste fresh with the whipped cream frosting and berries.

Honey Lemon Cupcake  ~ 蜂蜜柠檬蛋糕
Ingredients (A)

5 large egg yolks160 gm superfine flour (sifted)100 gm caster sugar70 ml lemon juice + water to make up 128 ml juice96 ml vegetable oilzest from 1 orange1 Tbsp honey1 tsp vanilla(B) 5 large egg whites50 gm caster sugar1/4 tsp cream of tartar OR 1/2 tsp lemon juice or white vinegarFrosting 300 ml thickened or whippig cream50 gm icing sugar1 tsp vanilla Method for whipped cream Chill a metal bowl in the freezer for about 10 mins.Pour thickened cream, icing sugar and vanilla into the chilled bowl and beat on low speed.  Then increase to high speed till stiff peaks form.  Keep refrigerated till ready for use.  Frost as desired.
Method Beat the egg yolks with sugar till light and creamy.  Add in the oil, continue beating and add i…

Fried Rice with Chinese Sausages and French Beans ~ 臘腸炒饭

This was my first 'lock down' dinner on 18th March.  It's just a simple fried rice all-in-one dish as I had to finish off my 'lap cheong'  to make space to stock up food in my fridge because of the lock down.  It's super easy to whip up and I just garnish it with a sprinkling of fried garlic, but it was yummy!               

Fried Rice with Chinese Sausages and French Beans   ~  臘腸炒饭


1/2 cup rice plus enough water to cook85 gm (in a pair) Chinese sausages, sliced90 gm french beans, diced2 eggsSalt, light soya sauce as desiredMethod Heat up a pan with some oil, scramble the eggs with a bit of  soya sauce and salt.  Dish out.In the same pan, fry the Chinese sausages till cooked, dish out but leave the oil in the pan.With the oil from the sausages, fry the diced beans with a bit of salt.  Pour in the cooked rice, a bit of soya sauce, fry and mix well.  Test for taste.Mix in the scrambled eggs and sausages.Dish up, sprinkle on some garlic and serve immedia…

Choc-chip Peanut Butter Muffins ~ 巧克力花生酱玛芬

Since our country, Malaysia, has been 'locked down' or imposed with the 'Movement Control Order', many mums are confined to their homes scratching their heads what to cook or serve to their families.  So why not give this recipe a shot as the ingredients should be available in most households.
These Choc-Chip Peanut Butter Muffins are moist, warm, and soft with melty and chooey choc-chips.  There's nothing like a peanut butter and chocolate combination.  These can be enjoyed as a mid-morning snack with a strong cup of coffee or as an after-dinner treat!

Choc-chip Peanut Butter Muffins ~   巧克力花生酱玛芬
210 gm plain flour200 ml plain yoghurt120 gm caster sugar2 'L' eggs80 gm choc-chips75 ml vegetable oil1/2 cup milk (125 ml)4 to 5 Tbsp peanut butter, microwave to soften3 Tsp cocoa or chocolate powder2 tsp baking powdera pinch of saltMethod

Sift or whisk flour, cocoa powder, baking powder, salt in a mixing bowl.  Mix in sugar thoroughly.  Set aside.In ano…

Steamed pork ribs with ginger and black beans (2) ~ 豆豉姜蒸排骨

This is another dish of juicy pork ribs steamed with ginger and black beans and the ingredients are more or less the same as per my previous post of  'Steamed pork spareribs with black beans'.  But I added sesame oil and 1 tsp of  Rose wine to marinate the pork ribs and another teaspoon onto the ribs once they are steamed.  The effect was just marvellous!

Steamed pork ribs with ginger and black beans (2) ~ 豆豉姜蒸排骨  

300 gm pork ribs1/4 tsp sugara pinch of salt2 tsp or more RoseWine (1 tsp to season and 1 tsp to add on, after steamed)1 tsp sesame oil 1 tsp chopped ginger3 pips of garlic chopped2 tsp cornstarch2 tsp water2 tsp black beans2 birdeye chillies, choppedMethod Season the pork ribs with the sugar, salt, Rose wine, sesame oil, ginger, garlic, cornstarch and black beans, for a few hours or preferably overnight.Place the marinated pork ribs on a plate and steam for about 8 mins. till the ribs are tender and cooked through.Distribute the teaspoon or more of Rose wi…

Puff Pastry Nian Gao ~ 酥皮年糕

Each Chinese New Year, I would get a Nian Gao, sticky rice cake as an offering for prayers as Nian Gao is a homonym for  'higher year',  which symbolises increasing prosperity and higher achievement for the coming year.  Therefore it is considered good luck to eat Nian Gao during this period.  Instead of frying the Nian Gao with batter like what I did 'here', this time I chose to just wrap it up with a piece of puff pastry and dump it into the oven, and the ultimate result,  yummy gluey Nian Gao with crispy pastry!

Puff Pastry Nian Gao   ~   酥皮年糕
Ingredients 10 small pieces of Nian Gao about 1.1/2 x 3/4 x 1/2 inch  10 pieces of 4 x 4 inch Kawan puff pastry Egg glaze
Method Place a piece of Nian Gao onto a piece of puff pastry Apply beaten egg all round the edges Roll up, and use a fork to seal the two ends Place seams side down onto a parchment lined baking tray Apply egg glaze Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins. Serve warm

Seafood Poon Choi ~ 海鲜盆菜

Poon Choi (盆菜) or 'Big Bowl feast'  is traditionally a Chinese New Year dish and it signifies an abundance of wealth and prosperity.  The choice of ingredients are your own preference and here I have prepared a seafood poon choi with nine ingredients.  The dish should be eaten layer by layer from the top to the bottom and not just dig up the whole pot from the bottom.. As this is my first attempt preparing this dish, I made a small portion on the 15th day or the last day of  CNY, which is Chap Goh Mey.  Having this dish in a Chinese restaurant is pretty expensive especially during the Chinese New Year period and preparing it youself is definitely more economical and moreover you get to eat what you like to eat.  For more information on Poon Choi, take a look at  'Wikipedia'.

Layering the Poon Choi

Seafood Poon Choi  ~   海鲜盆菜


1 small Napa Cabbage1 can of abalone2 dried fish bladder4 big shitake mushrooms6 dried oysters6 dried scallops6 big prawnsPacific clamsB…

Banana Loaf ~ 香蕉蛋糕

This moist and delicious Banana Loaf is a quick bake with loads of banana flavour. While it is baking in the oven your home will be filled with tempting banana aroma and before long you will be rewarded with a slice of your very own freshly baked banana bread.  This is also a great way to use up your overripe bananas.

Banana Loaf  ~  香蕉蛋糕
150 gm plain flour90 gm wholemeal flour1 tsp baking soda1/8 tsp salt100 gm caster sugar3 overripe bananas, about 300 gm (mashed)1/2 cup vegetable oil1 tsp vanilla1/3 cup buttermilk (milk + 1 tsp vinegar)2 eggs1/2 tsp cinnamon1 to 2 bananas, cutraw sugar to sprinkle on topMethod Sift plain flour, baking soda and salt into a mixing bowl.  Mix and whisk in wholemeal flour and cinnamon, set aside.In another bowl, whisk sugar, eggs, buttermilk, vanilla and add in the mashed bananas.Mix the wet ingredients into the dry ingredients.  Do not overmix.Scoop batter into a lined 9 x 5 x 3 inch loaf pan.  Level the surface and arrange the cut bananas on …

Stir-Fry Pacific Clams with Capsicum ~ 燈籠椒炒鲍贝

This is a very refreshing stir-fried dish of Capsicum, Onion and some Pacific Clams.  Easy to prepare with a few ingredients and great to pair with white rice.

Stir-Fry Pacific Clams with Capsicum ~    燈籠椒炒鲍贝
10 Pacific clams1 medium size yellow capsicum (green or red, personal choice)1 medium size red onion cut into wedges4 pips of garlic, chopped1 tsp Shaoxing wine1 tsp oyster sauce1/2 tsp cornflour + 1.1/2 tsp water to mixSalt to tasteMethod Heat up some oil in a wok, saute the chopped garlic till fragrant.Toss in the capsicum and onions, give it a quick stir.  Add in the pacific clams.Mix the oyster sauce into the cornflour mixture and add to the stir-fry.  Test for taste.  Turn off the fire.Drizzle in 1 teaspoon of Shaoxing wine and give a quick stir.Dish up to serve immediately.

Citrus and Oil Bundt Cake

This Citrus and Oil Bundt Cake tastes very much like a sponge cake and a little bit chewy too.  It is delicious, the oil makes it moist and the addition of Cointreau makes the cake all the more flavourful and fragrant.

Citrus and Oil Bundt Cake
240 gm superfine flour3/4 tsp baking powder1/4 tsp bicarbonate of sodaa pinch of salt4 large eggs2 Tbsp fresh zest (orange and lemon)1/2 cup vegetable oil1/4 cup squeezed citrus juice (3 Tbsp juice + 1 Tbsp Cointreau)1 tsp vanilla1/2 cup milk150 gm caster sugarMethod Whisk or sift flour with the baking powder and bicarbonate of soda.  Set aside.Combine the eggs, sugar, zest in a bowl and beat till light and  pale.Add in juice and vanilla, mix well.Fold in flour in 3 batches alternating with milk, till fully incorporated.  Batter is runny.Pour batter into a greased and flour dusted 10 cup bundt pan, tap lightly to expel any air.Bake in a preheated oven @ 180 deg.C for about 50 to 55 mins. till golden brown.  Let cake cool in the pan com…