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Monday 27 November 2017


Crispy fried chicken
in thick teriyaki sauce

Easy to cook and nice to eat.

Teriyaki Chicken
2 chicken thigh, de-boned
corn flour for dusting

Seasoning: mix together in a small bowl
1-2 Tbsp teriyaki sauce
1/2 tsp sugar
1 tsp soya sauce
1/2 cup water

Thickener: 1 tsp corn flour + 2 tsp water

1. heat enough oil to cover the base of a frying pan.
2. coat chicken in a plate of corn flour, shake away the excess
3. when oil is hot, put in one piece of chicken thigh, fry until golden & cooked through
4. remove & drain on a piece of kitchen towel. Fry the next piece
5. when done, pour away the oil & cook seasoning in low heat 
6. when the seasoning starts to boil, add thickener. dish out into a bowl
7. to serve, cut chicken into bite size & pour sauce over the chicken

Sunday 26 November 2017


Chunks of Pork Belly
cooked in oyster or dark soya sauce
is Hayley & Ethan's favourite

The gravy is thick and the pork belly is juicy. 

To achieve the glossy look
the juicy pork,
fry it in the pan until fragrant before adding water

Oyster Sauce Pork Belly
1 long strip of pork belly, cut into chunks
1" old ginger
3 pips of garlic, whole

1. heat up frying pan, and put pork belly, garlic & ginger into a pan, turning often. 
2. fry until fragrant and the pork shrinks
3. drizzle some water around the sides of pan
4. add oyster sauce, dark soya sauce, salt, pepper & sugar to taste
5. cook until done. Run a chopstick into the meat, if it goes through easily, it is done.
6. dish out & serve

a dash of sugar added will do wonders to this dish.


My grandchildren love lasagna
but often times the herbs and other ingredients are far too much for them to enjoy.

I have this simple and easy to cook lasagna
using their favourite spaghetti sauce:

As for the pasta
I get these dried pasta sheets

Easy Lasagna
200g ground lean beef
1 bottle spaghetti sauce, any of your choice
1 cup milk, divided
1 large onions, chopped
mozzarella cheese
6 pasta sheets 3.5"x7", dry type
4 slices cheddar cheese for topping

1. fry onions with some olive oil in the pan, until fragrant
2. add minced beef & fry
3. add spaghetti sauce & cook until beef is almost done, add 1/2 the milk
4. remove from heat
5. spoon 1/4 of the sauce into a 7" square pan
6. sprinkle mozzarella cheese on the sauce
7. cover the sauce with a layer of pasta sheet, spread 1/4 of the sauce on top
8. sprinkle cheese & repeat No.7
9. on top of the last spread of sauce, arrange the cheddar cheese
10. drizzle the remaining 1/2 cup of milk around the sides of pan
11. bake covered with aluminium foil in preheated oven 190'C for 20min
12. remove foil & bake another 25min
13. allow lasagna to cool for 15min before serving


Cheesecake made with Oreo biscuits
this is what I am referring to.

Yes, my grandchildren love cheesecake
they like Oreo biscuits
I combine them both and they say

Thanks to Adeline Song Jun Ling
who advised me to retain the cream from the biscuits
cream together with the cheese.

The cake comes out great!

Oreo Cheesecake

Base: 170g oreo biscuits, cream removed
          70g butter, melted

1 Tbsp gelatin
80g hot water
250g cream cheese, room temperature
90g Oreo cream + sugar
200ml whipping cream
80g milk
1 tsp lemon juice (optional)

Topping: 8 pieces oreo biscuits, broken into 3s or 1/4s

1. crush oreo biscuits until fine, mix in melted butter
2. press firmly into the base of a 7"pan
3. leave to chill in fridge for 2 hours
4. dissolve gelatin in hot water, and allow to cool. Heat up if necessary.
5. whip cream & leave aside
6. cream cheese with sugar mixture until blended
7. add whipped cream, gelatin mixture and milk
8. pour filling on to the oreo biscuit base
9. break oreo biscuits & arrange on top of the cheese filling
10. chill for 4 hours before serving 

Sunday 12 November 2017


Thank you Sherry Peris
for sharing this recipe.

Never realised that it could be done so easily!

Oven Baked Crunchy Chickpea

200g chickpea -
1. soak overnight
2. boil until soft
3. dry with kitchen towels & leave to air dry
4. season with garlic salt, salt or any of your favourite herbs 
5. bake in preheated oven 230'C for 30-45 min until browned & crunchy


This is Orange flavoured Mini bun
is naturally yeasted,
combining both orange yeast water and sourdough

It has a strong Orange flavour
with added orange peel to enhance its flavour.

No milk and no egg is required.

Just orange yeast water

Sourdough Orange Mini Loaf
200g stiff starter, 50% hydration
250g bread flour
70g wholemeal flour
250g orange yeast water
40g sugar
1 tsp salt
70g orange peel & raisins

1. starter, flours, yeast water and sugar into the bread machine, bread dough cycle 30min
2. 3 min before the programme ends, add salt & fruits
3. remove, shape & place in mini loaf pans
4. allow to proof at room temperature until about 75% more of its original size
5. cold retard 12 hours
6. remove loaves from fridge & thaw for 1.5 hours
7. bake in preheated oven 200'C 1st 15min. another 20min at 175'C (total 35min)

Thursday 9 November 2017


I like pineapples
I like sweet pineapples
Just discovered that I love pineapple pie

The pineapple filling is juicy and sweet with a tint of sour, 
the crust is crispy and fragrant

I have adapted this recipe from 

The preparation in 2 stages
1st the filling, then follow by the pie crust

Pineapple Filling (chunky type)
300g pineapple, diced
60g sugar
1/16 tsp cinnamon powder
2 cloves
1/2 Tbsp cornstarch

1. combine pineapple pieces, sugar, cinnamon powder & cloves in a pot
2. leave aside for 10min for the pineapple to release the juice
3. cook on medium heat until the pineapple turns translucent & soft
4. remove cloves, stir in cornstarch & return to heat
5. continue cooking until slightly thicken
6. allow filling to cool down before using

Pie Skin
150g all purpose flour
80g cold salted butter
1/2 Tbsp icing sugar
25g whipping cream
1 Tbsp water (if needed to bind the dough)
egg yolk for eggwash

1. rub butter into flour & icing sugar
2. add whipping cream when mixture resembles fine bread crumbs
3. gently press dough to form a lump, add water if necessary
4. cover the dough & chill for 1 hour
5. remove dough from fridge & roll 3/4 of the dough between 2 sheets of plastic
6. fit the rolled dough into a 6" pie dish, gently press down the bottom & sides
7. roll out flat the balance dough between 2 plastic also
8. put both the pie base & rolled dough to chill while preheating the oven to 180'C
9. place filling into pie base & level it
10. form lattice top with the rolled dough cut into strips
11. to have a neat sides, go round it with strip of dough
12. egg wash the pie before sending into the oven
13. bake for 40min until done.


Candied orange peels 
are good as a snack
as ingredients for some fruity bakes like cakes and bread

Homemade ones are fresh and the taste is marvelous.

Candied Orange Peel
3 large Sunkist oranges
280g sugar
180g water

1. rinse the oranges & cut the top & bottom off the orange
2. cut the fruit into quarters & remove the skin
3. cut the skin into strips & scrape away part of the white pith
4. bring to a boil the orange strips with enough water to cover it
5. once boiled, drain & repeat (4)
6. stir together sugar & water in a pot, bring it to simmer
7. add the peel and continue to simmer until the peels appear translucent.
    Do not stir to avoid crystalization, but can swirl the pot or press in the peels
8. remove peels & spread to dry, may take a day or 2
9. store in air tight containers or fridge

Wednesday 8 November 2017


Long Bean one pot rice
sounds easy

 Not so, if you want to add colour to your meal.

The ingredients are:

1) rinse rice & add sufficient water for working, leave aside
2) fry beaten egg as if a pancake. Then roll up & cut into strips
3) fry long beans until slightly soft, remove
4) add 1 Tbsp oil into the pan & fry garlic until fragrant
5) add soaked dried prawns & continue stir frying
6) transfer the fried dried prawns into the rice pot or steamer to cook together
7) when done, add fried long beans & egg strips & chili (if using)
8) serve 

Sunday 5 November 2017


A Soft Toast 
baked with Orange yeast Water.

Besides raisins, cranberries and orange peel
I added grated rind from one orange
to get stronger orange flavour.

Orange Yeast Water Fruity Toast
(A) 10g each of raisin, cranberry & orange peel
       enough yeast water to cover & soak the fruits for an hour

(B) 120g active Sourdough, fed with orange yeast water
       200g bread flour
       100g (1 egg + fresh milk)
       1.5 Tbsp sugar
       1/2 tsp salt
       25g butter

(C) zest from 1 orange

1. knead all ingredients in the bread machine, bread dough cycle
2. before the machine stops, add the strained fruits & orange zest
2. when the machine stops, rest for 15 min, shape & put into an oiled loaf pan
3. allow to proof until 2.5 the volume, about 3 hours at room temperture
4. bake in preheated oven 175'C for 35min


If you like prunes and butter cake
combine them and
you will get Prune Butter Cake
2 in 1

This Prune Butter Cake 
is quite dense & moist
is flavourful.

It can either be served warm or at room temperature,
and are just as nice.

I have adapted this from Ann Low's recipe

Ann Low has it baked with rum liqueur or brandy, with prunes cut into small pieces
I prefer it to be fruity with large pieces of prunes.

Prune Butter Cake
A) 100g pitted prunes
      1 small orange, juiced

B) 170g cake flour sifted with
     1 tsp baking powder

C) 150g butter, softened
     125g caster sugar
     3 AA eggs
     1 tsp vanilla extract
     1 Tbsp fresh milk

1. Soak prunes in orange juice for an hour, steam over low heat to soften.
    Remove from heat & let cool. When cooled, drain & slice open the prunes.
2. Line a 7" round pan with parchment & preheat oven to 180'C
3. Cream butter & sugar until light
4. add eggs, one at a time. Mix well after each addition
5. add vanilla extract & juice from steam prunes
6. Gently fold in sifted flour & baking powder
7. add 1 Tbsp fresh milk and fold the batter until smooth
8. pour 1/3 batter into prepared cake pan, arrange 1/2 of the sliced prunes over it
9. repeat (8), and finally topped with the balance 1/3 batter
10. bake in preheated oven 180'C for 35min, or until done
11. Leave cake to cool in pan for 10min, remove & cool on wire rack.      


Thank you Emily Koh
for such an easy recipe

Steaming in an Electric Lunch Box 
is simply fuss free.

Once everything is mixed 
and put into the steamer,
switch on,
you can come back anytime to serve it!

Like to try Emily's Recipe?

Mua Chee
100g glutinous rice flour
90g water
1 Tbsp oil

1) mix them up in a steaming bowl
2) steam it until light goes off 
3) serve with grounded peanuts and caster sugar

If you do not have an Electric lunch box, just steam it for 20min, or until cooked

Friday 3 November 2017


Calamasi (Asian Lime)
takes longer time to ferment - 5 long days
and more sugar is required to speed up fermentation.

As a result
the yeast water is on the sweet side.
Moreover, the orange sweet potato that I bought also sweet!

Now I have a sweet bread. 

Watch out! It browns easily when baked.

Yeast Water Sweet Potato Bread
180g Bread flour
150g Sourdough fed with yeast water
70g yeast water
30g water, may need to adjust amount depending on the sweet potato 
50g steamed sweet potato, mashed
1 tsp salt

1. combine bread flour, sourdough and water, autolyse 45min
2. knead in salt & mashed sweet potato, allow to rest 45min
3. SNF twice at interval of 45min
4. cold retard 10hours
5. remove from fridge & shape, leave in banetton to proof 2.5hrs until risen
6. bake in preheated oven 250'C for 20min, covered
    bake another 20min @ 200'C  with cover opened.

Note: tent bread when necessary

Wednesday 1 November 2017


Pineapple Fried Rice
is a popularThai Delicacy.

It is loved by many because of its
1) colourful presentation in the shell of a pineapple
2) mixture of taste, spicy, sweet & sour
3) mixture of texture, soft and yet crunchy because of the added cashew nuts

I have some sweet pineapples in the fridge
with the inspiration of Serena Kuan
I have come out with this simply pineapple fried rice
served in a plate.

Toasted Cashew nuts  must be added to get the authentic Thai

Pineapple Fried Rice
1 bowl cooked rice
a handful of prawns, skin removed
1 egg, beaten
1/2 Tbsp garlic, minced
1/2-1 Tbsp oil for cooking
ripe pineapples, cut into small slices

soya sauce, fish sauce, pepper

spring onions, diced
red chilli, diced
fried shallots (optional)  

1) heat oil in a wok, fry garlic until fragrant
2) add prawns & fry
3) push ingredients to side of wok, pour beaten egg to the centre to cook
4) turn the egg when it is cooked, add rice 
5) stir fry everything together, add seasoning
6) lastly, add pineapple slices & garnishing 
7) dish out to serve

Note: reserve some garnishing for topping


Pumpkin is versatile.
It can be used in cooking and baking.

The bright yellow of pumpkin adds colour to whatever you cook.
It can be a tray of yellow kuih,
some steamed yellow buns or crusty baked loaves.

I have adapted this recipe from
Rebacca Tan's post in the Facebook

Steamed Pumpkin Kuih
125g pumpkin without skin, shredded
190g water
80g rice flour
30g tapioca flour
20-25g dried shrimp, soaked & coarsely diced
1/2 Tbsp garlic, minced
salt & pepper to taste
1 Tbsp cooking oil

1. combine in a bowl, water, rice flour & tapioca flour
2. oil the bottom & sides of a steaming pan (5.5")
3. pour remaining oil into a hot pan & fry the minced garlic
4. add dried shrimp, continue frying until fragrant before adding shredded pumpkin
5. lastly, add in batter to cook until thicken
6. dish into the oiled steaming pan, level with a wet palm
7. steam for 30min, until cooked
8. Cool well before cutting
9. serve with cut chilli, fried shallots & cut spring onions
    or pan fried plain