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Wednesday 25 August 2021

Cempedak Pound Cake


Chempedak Pound Cake

250g salted butter

120g sugar

4 large eggs

250g self raising flour

1 tsp double action baking powder

50g fresh milk (may not use up all depending on the size of egg)

120g cempedak purée

120g cempedak cut into small pieces


1) cream butter and sugar until light and fluffy

2) add eggs, one at a time until well mixed

3) mix in chempedak purée

4) fold in sifted dry ingredients

5) add fresh milk 

6) scoop into 2 small bread pan

7) arrange the top with the cut cempedak

8) bake in preheated oven 160’C for 60min until cooked

Sunday 2 May 2021


Is a traditional Japanese Pancake

It is fluffy, golden brown in colour 
And without spots.

The classic Japanese Dorayaki is filled with sweet red bean paste.

Perhaps you may like to try this recipe:
Makes 5 pieces

2 eggs
40g sugar
1 Tbsp honey
1/2 tsp vanilla
80g cake flour or all purpose flour
1 tsp baking powder
2 Tbsp water
200g red bean paste

1) beat together eggs, sugar, honey and vanilla
2) fold in sifted flour and baking powder
3) cover & leave in fridge for 10min
4) remove from fridge, stir in 2 Tbsp water
5) heat up a non stick pan
6) scoop 1 Tbsp of batter and pour into the pan
7) when bubbles appear, turn the pancake over and cook the other side
8) when done, put filling & seal the side by pressing
9) serve warm

Monday 15 March 2021

Ipoh Famous Meat Floss Biscuit

Ipoh Famous Meat Floss Biscuit

This is yet another copycat recipe
using the traditional Chinese Pastry recipe

The bean paste that I cook is slightly brown
whereas those sold in the shop is green (pandan flavour)

As for the floss
you can either use pork or chicken or even salmon floss!

Salted egg yolk can be left out if you do not fancy.


Ipoh Famous Meat Floss Biscuit
makes 12

       100g mung beans, soaked overnight
       40g sugar
       1/2 tsp salt 
       22g oil

 (A) 100g all purpose flour
        25g oil
        15g sugar
        50g water
         1/4 tsp vinegar

(B) 90g all purpose flour
      50g shortening

Other ingredients:
3 salted egg yolk, steamed & cut each into 1/4 
75g meat floss
Egg wash: 1 egg yolk+ 1 tsp water


1. Steam the mung beans until soft (about 30min)
2. While the beans are still warm, blend with some oil
3. Heat the sugar and the remaining oil in a non stick pan, to caramel 
4. Add the blended beans and fry until the mixture comes together,
5. Remove and let cool.
6. When cooled divide into 16g each ball

1. Separately blend ingredients in A and B
2. Divide A into 18g each
3. Divide B into 8g each
4. Wrap B into A, leave aside and continue doing for all the 12
5. Take 1 ball, press down & roll lengthwise into a strip
6. Roll the strip up, like a Swiss roll, leave aside & do the same for the remaining balls
7. Take 1 cylindrical dough, press down and roll lengthwise & roll up like a Swiss roll again.

To assemble:
1. Wrap egg yolk in a ball of bean paste
2. Drop into the meat floss, until required
3. Take 1 pc dough, press down and roll flat into a round
4. Put the ball of bean paste in the centre of the dough, add 1-2 tsp of floss 
5. Gather the sides to wrap the filling securely
6. Place the ball, smooth side up, on the parchment lined pan
7. Egg wash before sending into the oven
8. Bake 25min in 180’C 


Sunday 14 March 2021

Aglio olio Scallops

Scallop Aglio olio
a simple but satisfying meal

Scallop Aglio olio
meal for 1 person

4 scallops, defrost, wipe dry & sprinkle with salt & pepper
1 small piece of butter
some olive oil

60g angel hair
2 Tbsp chopped garlic
1-2 Tbsp olive oil
some herbs, optional
salt & pepper to taste

1. bring 1/2 pot of water to the boil
2. add some salt & oil
3. put in the angel hair to cook until softened, drained
4. heat up a non stick pan, add butter and olive oil
5. place the scallop, one by one into the melting butter, pressing in with your finger
6. leave it to sear for 1 min or 2, turn over and sear the other side
7. when done, remove from pan
8. to the same pan, fry the garlic with the olive oil until slightly brown
9. add the soften angel hair, stir fry, and add herbs, salt & pepper to taste
10. dish up when done, serve with pan seared scallop

Saturday 6 February 2021



Crispy Cake Rusk

You can’t stop at one!

Sharing the recipe from Tiffin Box


1 cup all purpose flour

1.5 tsp baking powder

1/2 cup sugar

100g butter, melted

3 eggs

1 tsp vanilla essence


1. Beat eggs with sugar until light

2. Beat in melted butter & vanilla

3. Fold in sifted ( flour & baking powder)

4. Pour batter into a lined 6 or 7” square pan

5. Bake in preheated oven 175’C for 35 min until cooked

6. Allow to cool, then slice to required size

7. Arrange on lined baking tray & bake in preheated oven 175’C for 15min

8. Turn the pieces over & bake the other side for another 10 min or so

9. Let cool, and keep in air tight containers.

Friday 29 January 2021





Is good as a snack for the little ones
Can ask the little ones to join in the fun of making these little balls 

Sharing the recipe by Kenneth Goh

120g potato starch
10 g corn starch
55g milk powder
25g icing sugar
1 egg
1/2 tsp baking powder

1. Beat egg together with icing sugar until sugar dissolved
2. Sift in the dry ingredients in 3 additions
3. Mix well with a spatula, the dough should be pliable
4. Form Into little balls and place on parchment lined baking tray
5. Bake in preheated oven 170’C for 15min
6. Let cool, and store in air tight containers.

1. If the dough gets dry after awhile, sprinkle a little milk to bind
2. Wet your fingers if the dough starts to stick to your fingers
3. Perhaps the best size is a little bigger than soya beans if you want it crispy 

Saturday 23 January 2021


Indian Borage Balm

 Specially made for insect bites and itch. 

It is suitable for babies too

Because I used all organic ingredients.

 Indian Borage Balm

Ingredients A
150g dry weight of Indian borage leaves
150g coconut oil 

Ingredients B
100g Indian Borage oil
25g organic beeswax
25g Shea butter (optional)

Step No. 1
1) wash Indian borage leaves and air to dry for 2 to 3 days
2) weigh 150g dried leaves
3) put 150g coconut oil into a sauce pan
4) put on medium to low heat, add the leaves slowly, reduce the heat if too hot
5) stir occasionally as you fry the leaves
6) when less bubbles appear in the oil it will soon be ready
7) the leaves will turn dark and crispy, off the heat 
8) let cool & strain the oil for later use

Step No.2
1) Weigh 100g the cooled oil and put into a cup (able to withstand heat)
2) add 25g beeswax 
3) add 25g Shea butter if used
4) put this cup into a small basin of boiling water to heat up the oil
5) stir until the beeswax has dissolved
6) remove from the hot water & pour into the balm containers
7) if thicken, can bring it back to the basin of hot water.
8) let the balm cool down, and cover until required.

Saturday 16 January 2021


Cranberry Yoghurt Cake 
Is light and fluffy.
Its flavour is Enhanced with added cranberries. 
Not too sweet but just nice.


120g butter

150g Castor sugar, divided 50g & 100g

200g self raising flour, sifted

100g dried cranberry 

200g plain yoghurt 

1 tsp vanilla

2 large eggs

1/4 tsp cream of tartar


1) add yoghurt to cranberry and allow to soak at room temperature. 

2) perheat oven to 185’C, line 1 bread tin with parchment

3) beat Egg, add cream of tartar, continue beating

4) then add 50g sugar and beat until thicken, leave aside

5) cream butter & 100g sugar until light & fluffy

6) beat in egg cream at Low speed

7) fold in sifted flour, alternate with cranberry and yoghurt mixture

8) mix until combined but do not over beat

9) pour into prepared tin 

10) bake @185’C for 45 to 60min until cooked.