Skip to main content

About Me


I'm a retiree, residing in Ipoh and have been hooked on cake baking ever since I entered secondary school. I remember that I used to look forward to Domestic Science classes and the first bake that my teacher taught us was Rock Buns using the rub-in method.  From then on, I developed a very keen interest in cake baking and pestered my mum to get me an ovenette so that I could try out the recipes that were taught in school.  Those days, I  had to cream the butter and sugar with a wooden spoon, by hand.  I've never heard of a stand mixer!

My first stand mixer was a Philips stand mixer which I bought when I started working.  I’ve never had any formal cake baking  lessons and I learnt and experimented with recipes from the newspapers, magazines and from watching TV.   My first book, ‘Cake Making in Pictures’ was bought  for a mere 10 ringgit way back in 1965, still in good condition and it still serves its purpose.  At that time, the only store that stocked butter and other baking ingredients was Cold Storage and Cold Storage had disappeard from Ipoh for a very long time till today.


I sold my stand mixer to a colleague and then ‘graduated’ to owning a Kenwood Chef which was ‘The Mixer’ at that time, marketed by Scott and English.  Believe it or not, I’m still using this old faithful for my bakes!


I only started blogging in 2009, encouraged by a  good friend who assured me that it’s not a mammoth task to start a blog.  Well, I wanted to save my recipes and compile my bakes in nice coloured pictures and using a digital camera and uploading the pictures onto a computer was a real challenge for me.  My first encounter with the computer was using Wordstar at work, and learning all those commands was  mind boggling.

I’ve no regrets in taking up blogging and through blogging, I’ve  learnt many aspects of baking, cooking and the like with good valuable tips shared by blogger friends.   Also, I’ve managed to make many friends and met up with some of them too. 

Last but not least, blogging has kept my brain cells working and not let my mind lie idle which is very important for retirees.

Advertisements
By your clicking on the ads in this blog, you'll be helping me earn tiny amounts of revenue.  I won't grow rich from this, but it'll go a long way in helping me maintain and update this blog.  Every little bit helps, so thank you in advance for your support.

Contact
Please drop by my blog  www.nofrillsrecipes.com  and leave a comment or you can contact me via the Contact Form at the side bar of my blog.

Advertise
If you are an advertiser and would like to advertise on my blog, please contact me also via the Contact Form at the side bar of my blog.


Copyright Information

Please Do Not Steal any content, recipes or pictures without my prior consent. If you wish to republish any of my recipes, please do write in your own words and not copy and paste and also link back to the particular recipes.
Nofrillsecipes is protected by CopyScape.

Non-Comercial
You are prohibited from using my recipes, text and or pictures for commerical purposes.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Airfried whole leg of chicken ~ 空氣炸全雞腿

  The Air Fryer does a great job of cooking chicken with a crispy top and juicy tender meat.  They take only minutes to prepare and are very versatile.  If you want to take them to the next level, marinate and keep them in a ziplock bag, pop them into the fridge overnight.  I like the golden crisped exterior and you can switch up the spices to change the flavours, whether you want them to be slightly spicy or sweetish with a bit of honey.  Serve this with some salad and dinner is done!. Airfried whole leg of chicken  ~  空氣炸全雞腿 Ingredients 2 whole leg of chicken about 600 gm 2 tsp oil 1.5 tsp salt 2 tsp pepper 2 tsp garlic powder 2 tsp smoke paprika 2 tsp chicken seasoning (McCormick) 2 tsp brown sugar Method Wash and pat dry the chicken. Rub some oil on the chicken.  Meanwhile, mix all the seasonings in a bowl. Rub the seasoning into the chicken.  Transfer the seasoned chicken into a ziplock bag and refridgerate overnight. Let the chicken sit...

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...