A Time To Share

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Monday 28 December 2020


 Soft Yoghurt Buns

Soft Yoghurt Buns

165g milk
350g bread flour
1+1/4 tsp yeast
80g plain yoghurt
45g sugar
1 tsp salt
40g butter, unsalted

1. All ingredients into the bread machine, bread dough cycle-1.5 hrs
2. Shape into 12 buns of about 55g each
3. Place on a parchment lined baking tray, allow to proof for 60min until double
4. Egg wash before sending into the oven
5. Bake in preheated oven 190’C for 15min.

Saturday 19 September 2020


 Traditional Egg Cake
Baked in small round or oval containers
With side slightly brown
Is my younger day’s favorite.

Although we can still find in some of the shops,
It lacks the traditional fragrance.

So, I have decided to try baking some.
This is my best so far
Quite close to the original

Traditional Egg Cake
A) whisk together:
     4 large eggs
     100g sugar

B) sift together:
     150g all purpose flour
     1 tsp baking powder
     1/8 tsp salt
C) combine:
     40g milk
     40g corn oil

1. whisk A until white & thicken, @ ribbon stage
2. fold in sifted B, in 3 additions
3. take out a little egg batter and mix with C
4. pour the mixture back into the egg batter, mix to combine
5. scoop into oiled containers, 90% full
6. bake in preheated oven 180'C for 20min until brown
7. let cool
8. to remove from mould, press & squeeze the sides of cake
9. enjoy

Monday 7 September 2020




are easy to make

and nice to look at if you have some icing on top.

But the best of all, it is nice to eat if you have a good butter icing on it!

Simply delicious!


(makes 35 small cupcakes)

170g butter

220g fine sugar

1 Tbsp vanilla extract

5 eggs

240g milk

Dry ingredients

sifted together 300g plain flour

                        2 tsp baking powder

                        1/4 tsp salt


1. cream butter and sugar until light

2. add vanilla essence, and eggs, one at a time until well combined

3. fold in sifted flour alternate with milk

4. scoop into cupcake paper

5. bake in preheated oven 175'C for 20-25min until cooked

Ermine Buttercream of Flour Buttercream

by oladybaakes

Ermine Buttercream is delicious and stable in our hot weather.  Be assured that there is no flour taste.

This recipe is enough for 20 cupcakes

Roux: 16g plain flour

           80g milk

Buttercream: 100g salted butter, a good brand

                      1/4 tsp vanilla extract

                      50g icing sugar


1. cook flour and milk over low heat until mixture thickens, leave to cool

2. in another bowl, cream butter and sugar until light and fluffy

3. add vanilla extract

4. add roux, by the tablespoon, whisk well after each addition

5. It is done!

Monday 31 August 2020

3 Ingredients Oreo cake


3 Ingredients Oreo Cake

by Spice Bikes 

Oreo Cake

28 oreo biscuit

220ml milk

1.5 tsp baking powder


1. separate cream from oreo biscuits

2. crush oreo biscuits, add milk to mix until smooth

3. mix in the cream

4. add baking powder, mix well

5. pour into 3 nos. 4" cake pan

5. bake in preheated oven 175'C for 25min until done


 Kluang Mooncake Biscuit

Mooncake Festival is approaching
many bakers have already started baking Mooncakes.

Just feel like baking one for the season,
so I bake this,
following Kenneth Goh's recipe

As you can see,  Kluang Mooncake has a biscuit skin

which crumbles and melts in your mouth.

Kluang Mooncake Biscuit

400g self raising flour

80g powder sugar

1/2 tsp salt

80g butter

2 eggs, beaten

600g filling (red bean paste) - divide into 3 portions

                                                 & roll into 6" rods

egg wash:1 egg + a little water


1. sift flour, mix in sugar and salt

2. rub in butter

3. add beaten egg to combine (may need a little milk if the egg is small)

4. divide into 3 portions, roll flat & wrap the filling & shape

5. score the top of biscuits & brush with egg wash

6. bake in preheated oven 190'C for 30-35min

Tuesday 25 August 2020


 Shau Bao 

Recipe adapted from 


Water Skin

                200g plain flour

                60g cooking oil

                30g castor sugar

                1/4 tsp salt

                100g water  

Oil Skin

150g plain flour

80g cooking oil


300g diced barbecue pork (叉烧)

200g green peas (青豆)

1 big onion – diced (大葱)

             2 Tsp plain flour

             3 Tbsp cooking oil

Sauce: mix together

1 Tsp sesame oil (麻油)

3 Tsp castor sugar (细砂糖)

1 Tsp Chinese cooking wine (烹饪酒)

2 Tsp oyster sauce (耗油)

1 Tsp dark soya sauce 

5 Tbsp hot water


1) Egg wash

                - beat together 1 egg yolk & 1 Tbsp icing sugar

2) decoration

               - black and white sesame seeds


1. In the frying pan, heat up 3 Tbsp cooking oil, 

  1. sauté the onions until fragrant. 
  2. Add plain flour & fry, pour in sauce 
  3. add barbecue pork & green peas, fry until almost dry
  4. Remove from heat and allow to cool, refrigerate 


  1. water skin: combine all ingredients in a mixing bowl, mix until smooth. 
  2. Put dough in plastic bag and leave aside
  3. Oil skin: mix all ingredients to form a dough. May need to add more flour to get a pliable dough.
  4. Divide both the water skin and oil skin into 15 equal portions. 
  5. Take one portion of water skin, flatten it, wrap a portion of the oil skin inside, set aside.
  6. After doing the same for all the 15 portions, take the 1st ball and roll it lengthwise, roll up as if a Swiss roll, leave aside and do the same for the rest.
  7. Take the 1st roll, flatten it lengthwise & roll up again.
  8. When finish doing the same for the rest of the rolls, take the 1st roll & flatten it into a round
  9. Wrap 1-2 Tbsp of filling in it & pleat to seal the opening. Leave on a parchment lined tray.
  10. Before sending into the oven, egg wash & decorate with sesame seeds.
  11. Bake in preheated oven 180’C for 35-45min until the desired colour is reached. 

Sunday 16 August 2020



Love Doughnuts but worry about the oil?

No problem, try this! 

390g bread flour 

1.25 tsp instant yeast

250g fresh milk

45g sugar

1/2 tsp salt

45g butter

  1. all ingredients into the bread machine, bread dough cycle, 1.5 hrs
  2. when done, roll flat about 1/2” thick
  3. use cookie cutter to cut rounds
  4. Use a piping nozzle to cut the centre hole
  5. Place on parchment lined tray to proof 60min until double
  6. bake in preheated oven 200’C for 15-20min
  7. Let cool 

Chocolate glaze:

100g chocolate

12g butter

12g milk

12g fine/icing sugar

  1. Combine all ingredients & melt over steam
  2. Once butter & sugar melt, remove from heat
  3. Stir until the chocolate is fully incorporated 
  4. Leave aside to cool
  5. Dip the cooled doughnut into the chocolate
  6. Turn over & leave on a tray
  7. Sprinkle with rainbow or chocolate rice


1) If the bread dough is dry while kneading, add more milk. The dough should be soft but not sticky! 

2) if you run out of chocolate for glaze, you can use cocoa powder instead. Recipe: 

125g powder sugar

2 Tbsp cocoa powder

1/2 tsp vanilla extract

3 Tbsp milk

Combine all ingredients and mix until smooth 

Sunday 2 August 2020


This Kueh lapis is springy and 
has a lovely colour depending on the colour of the sweet potato.
Recipe by Doris Ong Guek Eng

Sweet Potato Kueh Lapis
8" pan

White Layer
190g tapioca flour
40g rice flour
250g coconut milk
70g sugar
120g water

Sweet Potato Layer
190g tapioca flour
40g rice flour
250g coconut milk
60g sugar
150g water
230g sweet potato, steamed & blend with water

1. boil water with pandan leaves & divide accordingly
2. mix the ingredients in white & sweet potato layer separately, strain the batter
3. divide batter: white 4 parts; coloured 5 parts
4. in a steamer, heat an oiled pan for 5min
5. pour in 1st layer (coloured), cover & steam for 5min
6. pour the next layer (white), cover & steam for 5min
7. repeat by alternating the colour, make sure to stir the batter everytime
8. at the last layer, steam for 15min
9. cool completely (3-4hrs) before cutting.

Sunday 26 July 2020


Unknowingly, stress and depression, 
can actually contribute to 'heat' in the body and upsets the digestive system.

Things are not going your way, 
and you feel stressed.
Sleepless nights make you irritable during the day.
The more you think about it, the more fearful you become.
You may feel your throat dry
and your lips lost its usual colour.
You have no appetite and it soon leads to digestive problems, and irritable bowels.

All these symptoms are rather scary as it can make a person depress,
and lose weight tremendously!

I found that 
Lily Bulb and Lotus Seeds
have been widely used in Traditional Chinese Medicine
for treating problems like these.

Lily Bulb

Lily Bulb 
has a cooling property. 
It is beneficial to the heart and lungs.
TCM use it to moisturise the lungs, soothe the throat and relieve cough.
It is used to calm the spirit,
providing a sense of peace and tranquillising the mind.
Thereby, reduce irritability, 
improve sleep quality 
and alleviating symptoms of irritable bowel syndrome.

1) use in moderation
2) overdose can cause diarrhoea

Lotus Seed

Lotus seed is a powerful antioxidant
and help fight inflammation 
and slow down aging process.
It is easily digested, so is suitable for both elderly and kids.
It helps to treat mouth sores,
improve appetite,
strengthen the digestive system,
treat insomnia and sleep disorders.

1) may reduce blood sugar level
2) expectant mothers must avoid taking

I have used the following 2 recipes:

 (1) Lily Bulb Porridge
rice, lily bulb & dried ginger
add more water as cooking porridge

(2) Lily Bulb Lotus Seed Soup

20g lily bulb
20g lotus seed 
4 dried scallop
lean pork

1) combine all, add water and simmer over low heat for 2 hours


Ah Ma Eggcake
is easy to make with egg separation method
and steam bake for an hour

Ah Ma Eggcake
(A) 60g butter
      14g corn oil
      90g superfine flour, sifted 
      1/4 tsp salt
      6 egg yolks
      60g milk

(B) 6 egg white
      1/4 tsp cream of tartar
      75g sugar

1. preheat oven  160'C for steam baking, line cake pan 8"x8"
2. add oil to butter & melt over heat
3. when butter has melted, remove from heat
4. add sifted flour & salt, stir with a whisk 
5. add milk & egg yolks, mix until the mixture is smooth & creamy
6. in another bowl, beat egg whites
7. add cream of tartar, 
8. add sugar in 3 additions while continue beating on high
8. egg white is ready when  it almost reach stiff peaks
9. mix 1/3 egg white to the butter mixture with a spatula
10. in 2 additions, gently fold in the rest of the egg white
11. transfer mixture into prepared cake pan & drop pan on counter top twice
12. steam bake in preheated oven 160'C for 60min    

Sunday 19 July 2020


Crispy Vegetable Fritters
fondly called Bala-bala or Bakwan sayor
is a famous Indonesian Street Food or snack.

This is deep fried!
If you do not mind the fat content
it is a good snack to whip up easily!

Moreover, you can use any vegetable that you can find in your fridge,
e.g. carrots, cabbage, onions, scallions, potatoes, pumpkin etc

Different vegetables will yield different colour bala-bala!

Crispy Vegetable Fritters
250g thinly sliced vegetables

70g all purpose flour
30g rice flour
1/2 tsp salt
pepper to taste
1/2 tsp chicken stock granules
150g ice cold water

1. combine all ingredients in the batter, make sure there is no lumps. Strain it if necessary.
2. mix in the thinly sliced vegetables and leave it in the fridge (keep it cold) 
3. heat up the oil for deep frying
4. when oil is hot, scoop a tablespoon of the batter and drop into the hot oil
5. turn it over when the sides start to brown
6. fry until cooked, leave to drip on a strainer
7. serve warm


Braised Pork Belly
is a popular dish among the Chinese.

The pork belly melts in your mouth, 
fat but non greasy!

The sweet and savory sauce coupled with the tender meat
is simply irresistible!

It is best served with a bowl of steamed rice
some freshly cut cucumber for the contrast in the texture!

Another way of eating is to add to a plate of boiled beehoon!

Chinese Braised Pork Belly
500g pork belly, with skin on, cut into large chunks
1 Tbsp cooking oil for frying

1 bay leaf
1 star anise
6 cloves garlic, leave it whole with skin intact
1 stalk scallion, use the white part
5 slices old ginger
2 Tbsp Chinese cooking wine
1 & 1/2 Tbsp rock sugar
1 & 1/2 Tbsp light soya sauce
1 Tbsp dark sauce
1/4 tsp pepper
2 cups water

1. heat up 1 Tbsp cooking oil in a frying pan
2. sear or fry the pork belly, to lightly brown all the sides

3. remove from heat and place in the pressure cooker
4. add the rest of the ingredients and cook until the meat is tender.

If the gravy is too much, cook it over the stove to reduce


English Scones
is crumbly 
has a strong buttery taste if you use a good brand butter.

I love its crumbly texture
I love it even more if it is warmed
and have a good spread butter

Love it?
This recipe is shared by my sister-in-law, Pauline Cheng.
I have made some modification to suit my taste.

English Scones
400g self raising flour (or all purpose flour+3.5 tsp baking powder)
125g cold butter
1/4 tsp salt
4 Tbsp sugar
2 eggs, beaten
100-120g milk
Raisin or cranberry (optional)

1. combine salt, sugar and flour in a mixing bowl
2. rub the fat into the flour mixture
3. add raisins if used
4. mix in beaten egg
5. gradually add the milk, GENTLY mix  to form a soft dough
6. divide dough, and form into 2 disc of 1/2" to 3/4" thick
7. cut to required size and put onto a lined baking tray
8. bake in preheated oven 200-220'C for 10-15min until brown

Sunday 5 July 2020


Condense Milk
is a necessity for many of us,
to make tea and coffee.

There aren't many brands available in the market.
Most of them are Enriched Sweetened Creamer made from palm oil.

I have decided to make some for myself
instead of running to the grocer to get the supply.

Homemade Condensed Milk
65g full cream milk powder
40g sugar
25g butter, melted (a good brand will give flavour)
60g boiling water

1. blend sugar until fine
2. add the rest of the ingredients & blend together until no lumps
3. pour into a bottle & refrigerate until required



Simple ingredients
and packed with goodness.

Easy to make
and can be cooked in any way,
either steamed, fried or braised as you like it to be done!

Egg Tofu
3 eggs
250g soya bean milk
1/4 tsp salt

1) beat eggs, add soya bean milk & salt
2) strain into a steaming dish, remove any bubbles
3) steam until set, 8-10min
4) leave to cool before cutting


Canned Fried Dace With Salted Beans
a traditional dish,
popular among the Chinese.

It is best served with a bowl of steamed rice
or porridge.

I name this 
Copycat Salted Black Bean Fish.

If you would like to try making, these are the ingredients:

Copycat Salted Black Bean Fish
4 fish, palm size, cleaned & marinate with a little salt
oil for deep frying

2 Tbsp hot oil
2 Tbsp garlic, minced
1 Tbsp old ginger, minced
3 Tbsp sugar
1-2 Tbsp dark soya sauce (depend on your liking)
100g salted black beans, rinsed once
water, enough to cover the fish

1. fry fish until crispy and nice, remove & place in a pressure cooker
2. remove the hot oil from the kuali and leave 2 Tbsp oil to cook the sauce
3. add ginger & garlic to fry until fragrant
4. add black beans & some water
5. add the rest of the ingredients & enough water to cover the fish
6. when it starts to boil, remove from heat & pour onto the fish
7. make sure you have enough water to cover the fish
8. pressure cook until ready

Tuesday 30 June 2020



These sweet and sour sticky ribs are full of flavour.
Yes, the meat almost fall off the bones!
So good that you will ask for more.
Thank you Nellie Bok for sharing this recipe.

Sticky Pork Ribs
500g pork ribs
1 tsp bicarbonate soda

2 Tbsp corn flour
1/4 tsp salt
1 tsp minced garlic
1 tsp oyster sauce
1/4 tsp chicken powder
1/4 tsp black pepper powder
1 Tbsp cooking oil

1 Tbsp cooking oil
175g black vinegar ( adjust to your taste)
75g rock sugar
1 Tbsp dark soya sauce
Boiling water, enough to cover the ribs

Garnishing (optional)
1 tsp toasted sesame seed
cut cucumber

1. marinate pork ribs with bicarbonate soda for 30 min to soften the meat texture.
2. rinse well with plenty of water, pat dry with kitchen paper towels
3. add the marinate ingredients to marinate for at least 20min
4. heat pan, add 1 Tbsp cooking oil and lightly fry both sides of ribs
5. add the rest of the ingredients & bring to a rolling boil for 2-3 min
6. reduce heat to simmer until tender
7. check constantly & flip for even coating
8. about 35-40min the gravy will thicken and emulsified.
9. adjust the flavour to your liking
10.serve hot with toasted sesame & crunchy cucumber slices

Thursday 25 June 2020


Pumpkin Buns

Light and fluffy buns 
with sweet red bean filling.

Do you like its bright yellow colour?
It comes from the pumpkin!

I have adapted this recipe from Jeannie Tay's

Pumpkin Buns
300g bread flour
20g sugar
1 tsp instant yeast
1/2 tsp salt
120g water
120g pumpkin puree
30g butter

250g red bean paste divided into 9 balls

1. all ingredients into the bread machine, dough cycle 15-20min
2. allow to proof for 20min
3. divide into 9 portions, made into balls
4. flatten the ball & wrap the filling
5. place inside oiled 8" square pan
6. allow to proof until double, about 1 hour
7. decorate if you want
8. bake in pre-heated oven 175'C for 20-25min

Monday 8 June 2020


Japanese Curry

When I tasted the Japanese Curry for the first time,
I find it something different, 
though not really outstanding,
especially I am so used to our local curries which are savoury and spicy.

Nevertheless, it is acceptable to me because
I prefer food that is slightly on the sweet side.

As for the colour of the gravy,
it is darker compare with its counter parts.
However, the colourful vegetables added has brighten it up all together!

Special thanks to Kenneth Goh's  recipe.
I have adjusted it to my taste:

(A) Curry Roux
mix all ingredients together:
2 Tbsp garam masala
1/2 Tbsp curry powder
1/2 Tbsp coriander powder
1 tsp chilli powder
1/4 tsp black pepper powder
2-3 Tbsp water

(B) Japanese Curry
45g cooking oil
1 cup chicken meat, cubed
1 cup big onions, cubed
1/2 cup green peas (I did not use)
3/4 cup carrots, cubed
3/4 cup potatoes, cubed 
2 cups water
1 tsp sugar (to taste)
1/2 tsp salt (to taste)
1/2 tsp plain flour (thickener)

1) heat oil in a frying pan, add the curry roux mix
2) at low heat, fry until aromatic, and oil will appear at the sides of the pan
3) when the mixture becomes 'light', add the onions to fry until soft
4) add chicken, potato and carrot cubes, stir fry for 2-3 min
5) add 2 cups water and allow to simmer until tender
6) add green pea, if using, salt & sugar to taste
7) sprinkle 1/2 tsp plain flour, and stir to mix in
8) allow to sit for awhile for flavour to develop before serving

Thursday 28 May 2020


Apple Cobbler
made from fresh apples.
I have added some cranberries both for colour and taste.

This is a simple recipe.
It does not require many ingredients 
only those available in the pantry.

Apple Cobbler 
served with a scoop of Vanilla Ice Cream

If you are interested:

Apple cobbler

5 cups apples, peeled & chopped
80g castor sugar
1 tsp cinnamon powder
1/2 tsp nutmeg powder
 2 Tablespoon plain flour

60g castor sugar
60g cold butter, cut into flour
60g plain flour (I added 30g more)

1) combine all ingredients in the Filling and leave aside 
2) preheat oven to 180’C
3) combine sugar and flour in a small basin
4) cut the butter into flour mixture
5) crumbs with lumps is fine
6) pour the fruits into a baking tray, spread evenly
7) add the toppings to cover the fruits
8) bake for 40min until brown
9) serve warm with a scoop of vanilla ice cream

Sunday 17 May 2020


Creamy Mushroom Soup
minus the cream!

Thanks Loke Peng for sharing your recipe

Mushroom Soup
(A) 25g Chinese dried mushroom
      1/2 big onion, cubed
      300 ml chicken stock + mushroom soaking water

(B) 2 tsp plain flour
      1 Tbsp milk powder
      1 tsp butter
      1/4 tsp garlic oil
      1/8 tsp oregano
      salt (1/2 tsp) & pepper to taste

1. can replace part of the liquid with cream if you like
2. add more liquid if you find it too thick

1. wash mushroom & soak for at least 2 hours
2. remove the centre core & cut into pieces
3. bring to a boil, mushroom, onions & some soaking water
4. allow to simmer until soft
5. alternatively you can double boil to soften
6. scoop only the mushroom & onions into the blender
7. measure the water + top up with chicken stock to 300ml
8. blend mushroom with some of the 300ml liquid
9. empty all into a saucepan, stir in ingredients (B), mix well
10. cook over medium heat until thicken
11. serve hot with sourdough bread or toast

Wednesday 13 May 2020


Peanut Butter Sponge

with inspiration from

It is spongy and light
with a hint of peanut butter!

Peanut Butter Sponge Cake
baked in 18cm tube pan
3 egg, separated 
1/8 tsp salt 
35g oil 
60-80g milk
60g peanut butter
80g cake flour, sifted
1/4 tsp cream of tartar
50g sugar, divided 10g & 40g 

1. Mix together Egg yolk, salt, And 10g sugar, 
2. Mix in oil. 
3. Add peanut butter and milk, mix until combined
4. Add sifted flour & mix well 
5. Separately, whisk egg white, add cream of tartar
6. add sugar in 3 additions, whisk until stiff peaks
7. mix 1/3 meringue into egg yolk mixture, mix to combine
8. gently fold the remaining meringue in 2 additions into the mixture
9. pour into ungreased tube pan, gently tap on the counter to remove large air bubbles
10. baked in preheated oven 175'C for 35min
11. once baked, invert pan to cool


Soft boiled Egg 溏心蛋

The egg yolk flows out like cream, so yummy!

Many of us like soft boiled eggs like this,
but often times we left it too long in the boiling water
And it becomes hard boiled egg instead.

I found this chart when I googled for soft boiled eggs
It is helpful if you are a first timer!

1. bring water to a boil
2. add eggs & let boil for 6min
3. remove & put into ice cold water
4. do not de-shell until required