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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.

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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.

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Mung Bean Cake ~ 绿豆糕

These Mung Bean Cakes are made with split mung beans and they can pass off as mooncakes as they are shaped using the plunger moulds for mooncakes.  I find these mung bean cakes refreshing and not so heavy as mooncakes and they are a perfect match with a cup of hot Chinese tea.




Mung Bean Cake  ~   绿豆糕
Ingredients
300 gm split mung beans30 gm Crisco shortening70 ml vegetable oil100 gm organic cane sugar1.1/2 Tbsp honeyabout 100 gm red bean paste1/2 tsp matcha powderpinch of saltpandan leavesMethod Wash and soak the mung beans with 700 ml water, overnight.Next day, rinse the mung beans and cook it in a rice cooker with about 1 inch of water covering the mung beans.  (I used the 'congee' function of the rice cooker).Put the cooked mung beans in a blender and blend till fine with 120 ml water.Heat up a non-stick pan with shortening and once melted, pour in the blended mung beans.  Keep stirring on medium heat and then add in vegetable oil.  Once all the oil has been absorbed, add in h…

Steamed egg with minced pork ~ 猪肉蒸水蛋

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Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…