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.