Thursday, 30 December 2010

Stir fry brussel sprout

Decided to make this brussel sprout with a twist in chinese stir fry style.

  • brussel sprouts, open the leaf into pieces
  • 1 garlic, minced
  • 1 tbsp oil
  • salt to taste
  • ** if u wish, can add in some chopped bacon


In a wok heat the oil until hot. Add in the garlic and fry until fragrance. Add the brussel sprout and salt. Fry until the vege is cook. Serve immediately.

** if you add in the bacon, when the garlic is fragrance, add the bacon & fry for 2 minutes. Then add in the sprouts ansd salt.

Pork ball in sweet and sour sauce

This dish remind me of my childhood days in Penang.
  • 180g of minced pork
  • 1.5 tsp five spice powder
  • 1 egg
  • 2tbsp corn flour
  • 1 tsp salt

Mixed the following for the sauce:

  • 3/4 cup of tomatoes ketchup
  • a dash of tabasco sauce
  • 2 tbsp worcestershire sauce
  • 1/2 tsp pepper
  • 1 tbsp vinegar
  • 2 tbsp sugar
  • 1 tbsp fish sauce
  • 1/2 cup of water

  • 1 red pepper, sliced
  • 1 onion, quartered and open to pieces
  • 2 large potatoes, sliced to abt 5mm thickness


In a large bowl, put in the minced pork. Add in the five spice powder, egg, salt and corn flour. Use your hand to mix well and set a side.

In a wok hot enough oil to deep fry the pork balls. When the oil is hot, spoon the minced pork and round into a ball. Put into the hot oil and fry until brown. Continue until all the pork is cook.

In another wok, fry the potatoes until cook. Set aside. Scoop up the oil and left about 1 tablespoon in the work. Add in the minced garlic and fry until fragrant. Add in the sauce. Once boiled, add in the brown pork balls and also the onions. Simmer in a low fire for about 10 minutes. Add in the pepper and the potatoes. Mix well and serve immediately

Dry noodles with minced pork and mushroom

  • 200g minced pork
  • 5 chinese mushrooms, soaked until soft and slice thinly
  • 3 tbsp of oyster sauce
  • 2 tbsp of dark sauce
  • a dash of white pepper
  • 1 tsp sesame oil
  • salt to taste
  • 1 clove garlic, chop fine
Heat 2 tablespoon oil in a wok. When the oil is hot, add in the garlic. Fry until fragrant then add in the pork. Mix well. Add in the oyster sauce, dark sauce, sesame oil, salt and the white pepper. Also add in the sliced mushroom. Cook until the pork is nearly dry up. Set aside while preparing the noodles.
While the pork is drying up in the wok, soft the noodles according to the instruction in the packet. In a separate bowl, add 1/2 tbsp of dark sauce and also oyster sauce, a dash of pepper, 1/2 tsp sesame oil and 1/2 tbsp light soy sauce with 3 tbsp hot water. Add the cooked noodles and mix well with the sauce.
Transfer the noodles into a plate and scoop the minced pork on top. Sprinkle with some slice spring onions and eat hot immediately with sambal belacan or other chillies.

Fresh Strawberry Sponge Cake

  • 180g unsalted butter
  • 150g castor sugar
  • 1 tsp vanilla essence
  • 3 large eggs
  • 180g self raising flour
  • 150ml double cream
  • 2-3 tbsp icing sugar, sifted
  • 225g fresh strawberries chopped
  • few extra strawberries, to decorate


Pre heated oven to 190 degrees Celcius (170 for fan assist oven). Lightly oil the bases of 2x8" round cake tins with greaseproof paper.

Beat butter, sugar and vanilla essence until light and fluffy. Gradually add in the eggs one at a time, beating well between each addition. Sift half the flour over the mixture and using a spatula, gently fold into the mixture. Sift over the remaining flour and fold in until just blended.

Divide the mixture betweens the tins, spreading evenly. Gently smooth the surfaces with the back of a spoon. Bake in the centre of the preheated oven for 20-25 minutes, or until well risen and golden.

Remove and leave to cool before turning out on to a wire rack. Whip the cream with 1 tablespoon of the icing sugar until forms soft peaks. Fold in chopped strawberries

Spread one cake layer evenly with the mixture and top with the second cake layer, rounded side up. Thickly dust the cake with icing sugar and decorate with the reserved strawberries. carefully slide on to a serving plate and serve.

Marble Chocolate Cheesecake

This cake is yummy. The cheesecake blends very well with the chocolate sponge. Found this recipes on a blog sometime ago but been busy. Decided to bake this cake as I am on a holiday mood....this cake is lush.... Ingredients A:
  • 180g unsalted butter
  • 20g cocoa powder
  • 1 tsp baking powder
  • 120g self raising flour
  • 150g castor sugar
  • 3 eggs


Preheated the oven to 165 degrees Celcius. Sift the cocoa powder, baking powder and self raising flour and set aside. Lightly oil and line the base of an 20cm squarecakr tin with greaseproof or baking paper

Beat the sugar and the butter until light and fluffy. Add in the eggs one at a time, beating well between each addition. Fold in the sifted flours with a spatula and mix well. Set a side while preparing the cheesecake.

Ingredients B:

  • 250g cream cheese
  • 50g castor sugar
  • 1 egg
  • 1 tsp vanilla essence


Beat cream cheese until fluffy. Add in the egg, sugar and the vanilla essence. Beat until all the ingredients are well mix.

To assemble the cake, spoon 1/2 of the ingredients A into the cake tin. Level the surface and then add in the ingredients B. Level again then add in the remaining ingredients A.

Bake in the oven for 50-60 minutes. Leave the cake to cool before cutting.

Friday, 13 August 2010

Butter Cake

I haven't had a butter cake for ages. Therefore decided to make one. This cake reminds me of the birthday cake that I had during my young days where the bakery will cover the cake with colourful butter icing.
  • 250g butter
  • 200g castor sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 200g self raising flour
  • 4 tbsp fresh milk
  • 1/2 tsp salt


Grease and line a 20cm cake tin with greaseproof paper. Preheat oven at 170 degree Celcius.

Sift the flour and salt together and set aside.

Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until the mixture is light and fluffy. Add in the vanilla essence.

Fold in the sifted flour gradually into the mixture. Add in the milk and mix until well combined.

Turn out mixture into the prepare tin. Bake in preheated oven for 50 minutes or until cooked through when tested with a skewer.

Ayam Masak Merah ( Malay style Red Curry Chicken)

This is a lovely dish that goes very well with coconut rice, tomatoe rice or even plain white rice. Ingredients: To grind together:
  • 6 shallots
  • 4cm ginger
  • 6 dried chillies
  • 5 fresh chillies
  • 3 cloves garlic

  • 10 chicken thights/drumstick
  • 2 tsp turmeric powder
  • red onions, cut into rings, keep some for decorations
  • 3 tomatoes, quartered
  • 4 tbsp tomatoes purees
  • 2 tbsp tomatoes ketchup
  • 1 tbsp dark soya sauce
  • 350ml water
  • salt & sugar to taste


Coat the chicken with the turmeric and marinate for about 3 hours.

In a wok, fill enough oil to pan fry the chicken until golden brown. Drain and set aside.

In a pot put about 4 tbsp cooking oil. When the oil is hot add in the grind ingredients. On a low heat cook until the oil surface the paste. Then add in the onions and tomatoes. Cook until soft.

Add in the tomatoes purees, tomatoes ketchup and dark soya sauce. Also add in the sugar & salt to taste. Mix well and add in the water. Bring to boil then reduce the heat and cover for about 10 minutes.

Add in the chicken, mix well to coat the chicken with the sauce. Bring to boil and put on the lid and cook for another 30 minutes or until the sauce has reduced and thickens.

Serve immediately.

Kaya (Egg custard jam)

This remind me of my days in Penang kopitiam where one can order a cup of local coffee and also 2 slice of toast that will be spread with the kaya on top...yum...yum..
  • 5 eggs
  • 150g sugar
  • 200g thick coconut milk
  • 2 pandan leaves
  • 100g extra sugar ( to make caramel)


Beat the eggs and sugar until the sugar has dissolved.

Add coconut milk into the egg mixture and sieve the mixture to ensure that there is no lumps.

Put the egg mixture into a double boiler and keep on stirring.

In a pan, fry the remaining sugar until it melts and golden in colour. Add in the sugar into the egg mixture.

Continue stirring the egg mixture together with pandan leaves untill the mixture has thickened and golden in colour. Cool thoroughly.

Wednesday, 16 June 2010

Lemon Drizzle Cake

  • 125g butter
  • 175g castor sugar
  • 2 large eggs
  • 175g self raising flour
  • 2 lemons, preferably unwax
  • 50g granulated sugar


Preheat the oven to 180 degrees Celcius.

Lightly oil and line the base of an 18cm square cake tin with baking paper.

In a large bowl, cream the butter and sugar together until white and fluffy. Beat the eggs, then gradually add the eggs to the creamed mixture, adding 12tablespoon of flour after each addition.

Finely grate the rind from 1 lemon and stir into the creamed mixture, beating well until smooth. Squeeze the juice from the lemon, strain then stir into the mixture.

Spoon into the prepared tin, level the surface and bake in the preheated oven for 25-30 minutes. Using the zester, remove the peel from the last lemon and mix with 25g granulated sugar and reserve.

Squeeze the juice into a small saucepan. Add the rest of the granulated sugar to the lemon juice in the saucepan and heat gently, stirring occasionally. When the sugar has dissolved, simmer gently for 3-4 minutes until syrupy.

With a cocktail stick, prick the cake all over. Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin. Cut the cake into squares and serve.

Kuih Puteri Ayu

Don't ask me why this was called kuih puteri ayu. You need to have the special mould as the above picture to make this kuih.
  • 2 eggs
  • 100g castor sugar
  • 125g self raising flour, sieved
  • 150ml coconut milk
  • 1 tsp ovallette
  • a drop of pandan paste
  • 50ml water
  • some fresh grated coconut
  • 1 tsp tapioca flour
  • a pinch of salt
  • some oil for greasing the mould


Mix salt, tapioca flour and grated coconut together. Add about 1 tsp of the grated coconut into a greased mould and press hard on it. Set aside

In a mixer beat eggs and sugar until white and fluffy. Then add in ovallette and continue beating until creamy.

Add the pandan paste in the water and mixed with the coconut milk.

Stir in flour and alternate it with the coconut milk mixture. Fill the mould until almost full of 3/4 full. Steam over high heat for about 15-20 minutes.

Sesame Glutinous Ball

Can replace the fillings with red beans paste or lotus paste if prefered. Ingredients: Fillings:
  • 80g ground roasted peanuts
  • 11/2 tbsp castor sugar
  • 2 tbsp oil


  • 40g tung mein flour (wheat starch)
  • 40g hot water
  • 180g glutinous flour
  • 50g castor sugar
  • a pinch of salt
  • 110g water
  • 2 tbsp shortening
  • raw sesame seeds for coating
  • oil for deep frying


Combine all ingredients for the filling into a bowl. Set aside.

Place tung mein flour in a mixing bowl. Pour in hot water to the tung mein flour and mix with a spoon to form a sticky dough.

Combine glutinous flour, sugar, salt and water in another bowl. Mix into a dough.

Finally combined the tung mein flour dough with the glutimous flour dough and also the shortening. Knead until the dough is not sticky.

Divide the dough into 12 balls. Start making the balls by first flouring your hands. Then take one of the dough and form it into a circle. Place the circle in the palm of one of your hands. Put 1-11/2 tsp of the fillings in the centre. Carefully pull the edges up and over the paste and pinch them at the top. Then gently roll and pat the ball into an even round shape.

Once you have the ball shape, quickly dip it into a bowl of water and then roll it in the sesame seeds coating the entire outside. Then place the finish ball on a place. Continue making the rest of the sesame balls.

In a wok heat the oil on high . Once the oil is hot add in the sesame balls. let the sesame balls cooked for about 6 minutes or until the sesame seeds is golden brown. Then remove and place the sesame balls in aplate lined with paper towels. Let the balls cool before serving.

Monday, 5 April 2010

Yee Sang

I found out that Yee Sang is only popular in Malaysia and Singapore and parts of South east Asia, used to be eaten on the 7th day of Chinese New Year but now commonly eaten as the popular appetizer course in the standard meal course for any CNY dinner.
The fun of eating Yee Sang is the communal tossing of the salads with chopsticks. The action of tossing is known as Lo Hei which symbolizes increasing prosperity, abundance and vigor. This is why this dish is very popular among businessmen.
The Yee Sang comes in facinating colours. It is serve in a large flat platter with vegetables arranged around a small serving of raw fish in the middle.
  • 100g white raddish, shredded
  • 100g of carrot, shredded
  • 100g mango, shredded
  • 100g of raw papaya, shredded
  • 100g purple cabbage, shredded and boiled to soft
  • a bunch of coriander leaves
  • 5 kaffir lime leaves, finely shredded
  • 30g pickled ginger. (can get them in bottle in oriental supermarket)
  • 50g spring onion, shredded
  • 80g pink grapefruits or pamelo
  • 50g toasted sesame seeds
  • 80g roasted peanuts, pounded
  • 10 sheets of wan tan skin, cut into bite pieces ans deep dry until golden brown


  • 20-30 thin slices of raw salmon/jelly fish/abalone
  • 1tbsp lime juice


  • 300g plum sauce
  • 1 tbsp apricot
  • 3 tbsp lime juice
  • 3 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp salt or to taste

10g of five spice powder, put into a red packet


Combine all the sauce ingredients into a small saucepan. Bring to a low simmering boil. Leave a side to cool completely before use.

Arrange all the shredded vegetables attractively on a big, round serving platter. Put the raw fish in the centre.

To serve, pour the sauce over the yee sang and sprinkle with the five spice powder. Add the sesame seeds and the pounded peanuts.

Kuih Rose/Kuih Loyang

  • 200ml tin coconut milk and add 175ml water
  • 100g castor sugar
  • 1 egg, beaten lightly
  • oil for deep frying


  • 125g rice flour
  • 125g plain flour


You need the kuih rose brass mould as show above picture.

Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has disolved. Add in the egg and whisk until well blended. Stir in sifted flours and mix to form a smooth batter. Strain the mixture through a wire mesh sieve to prevent any lumps. If the batter is thick, just add a little more water until the consistency is just right.

Heat oil in a wok. Put in the brass mould to heat up. When it becomes hot enough, remove the mould and dip into the batter. Make sure that the sides are coated with batter.

Return the mould to the hot oil and deep-fry the batter till its turn golden brown and crispy. Shake a little to remove the pastry from the mould. Remove the kuih rose from the oil , then drain and leave to cool on absorbent kitchen paper. Store in airtight container.

Kuih Lapis (Layer Cake)

  • 160g rice flour
  • 20g lek tau hoon (green beans flour)
  • 150ml water

For the syrup

  • 150g castor sugar
  • 300ml water
  • 2-3 daun pandan (screwpine leaves), knotted
  • 250ml coconut milk
  • 1/4 tsp salt
  • a few drops red colouring


Combine sugar, screwpine leaves and water in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool.

Put rice flour and green bean flour into a large mixing bowl. Pour in water gradually and leave aside to soak for 45 minutes. Add coconut milk and salt to the rice flour mixture and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.

Divide the batter into two. Leave half a portions white and add the red colouring to the other half.

Places a greased 20cm tray in the steamer and heat up for 5 minutes. Pour half cup of the white batter on to the heated tray. Cover and steam over medium heat for 5 minutes or until set.

Pour half cup of the pink batter over the white layer and steam covered for 5 minutes or until set. Repeat the procedure, alternating white and pink batter until all the batter is used up.

To the very last layer, add a little more red colour to make it a deeper shade of pink.

After the final layer is set, steam the kuih for a further 15 minutes. Halfway through open the lid to release the stem, then cover again until the end of the steaming process.

Cool the kuih throughly before cutting into small diamond-shaped pieces.