Wednesday, January 18, 2017

Steamed Prawns In Egg Whites

A simple dish to prepare, yummy and you can enjoy the freshness of the prawns to the max
Great recipe for the coming Chinese New Year :)

Recipe is from GoodyFoodies

What you need:

Large tiger prawns (I used 8), trimmed, head and tail intact, shell on
1 inch old ginger, julienned
1/2 tsp salt
2 egg whites
1/2 tsp sesame oil
2 tbsp Shaoxing rice wine
1/2 shallots, finely chopped
1 clove of garlic, finely chopped
1 tbsp cooking oil
spring onion to garnish (optional, I didn't use)

  1. Wash prawns, pat dry. Score the back of the prawns to expose the flesh
  2. Pour egg whites on the heatproof steaming dish. Arrange prawns over it. Scatter julienned ginger and salt on top. Pour over Shaoxing wine and sesame oil and let marinate for 15mins
  3. Sautee garlic and shallot over high heat til fragrant and pour over the prawns (excluding the oil)
  4. Steam the prawns over high heat for 5 mins or until cooked. Do not overcook the prawns, the texture will be hard and rubbery. Serve immediately

Yummy crunchy prawns. I like!

Friday, January 6, 2017

Easy Chicken Pie

Happy New Year, everybody
Looking back, 2016 was at my laziest year of blogging with much lesser posts compared with the previous years. Just hope I can improve this year, hehe..

This is my first bake of the year, on New Year's day, when I was craving for something savory
Came across this bake and couldn't resist to give it a try, especially knowing I had frozen puff pastry lying in my freezer

Yummy chicken pie, served with mixed green salad and cherry tomatoes in balsamic vinaigrette dressing

Recipe is from Diana of Domestic Goddess Wannabe

What you need:

2 chicken breasts (I used leftover roasted chicken meat from my Xmas feast - shredded)
1 small onion, chopped
1 tsp minced garlic (I used 1 tbsp)
200g frozen vegetables (I used only carrot - diced)
3 large potatoes, peeled and cubed
2 tbsp plain flour
1.5 cup chicken stock
2 cups water
2 bay leaves (I used dried)
1 tsp dried rosemary (I used dried parsley)
1 tsp dried thyme (I skipped)
1 tsp salt
1/2 tsp ground black pepper
1 packet frozen puff pastry, thawed, rolled and shaped according to the shape of baking dish used
1 egg, beaten (for egg wash)
6 hard boiled, quartered

  1. Sautee onion for a few mins, add garlic and continue sautéing for another 30secs
  2. Add in chicken and stir til cooked,  push all ingredients aside and add in flour, stir till well incorporated
  3. Add vegetables, chicken stock and potatoes, bay leaves, salt, pepper, and dried herbs. Add water, make sure all barely covered in water
  4. Simmer uncovered for about 20mins or until potatoes have softened and liquid has evaporated slightly
  5. Scoop using ladle onto serving dishes. Top with eggs and puff pastry. Crimp the pastry. Egg wash and poke 2-3 holes with knife
  6. bake at 200deg for 12mins or until the pastry is golden brown (mine took 45mins as I used larger size of baking dishes)

This can be frozen for about 3months in an airtight container

Nom nom nom...

Tuesday, November 15, 2016

Old Skool Vanilla Cake

This recipe has been going viral in Instagram with many Indonesian home bakers. They call it 'Bolu Jadul' (old skool cake)
All gave good reviews, so I had to give it a try too. And it's true that this recipe yields a nice and soft cake which also loved by my family
The texture is something like in between of sponge and butter cake. Yummy! :)

The recipe below...
What you need:
4 eggs (room temperature)
120g sugar
100g plain flour
20g milk powder
1/2 tsp baking powder
1 tsp vanilla extract
75g butter (melted)
some buttercream, chocolate spread, chocolate rice and grated cheese for topping
(I sprinkled 2/3 of the cake with chocolate rice and the remaining with cheese)
  1. Lightly grease 20cm square baking pan. Preheat oven to 150degC
  2. Sift together plain flour, milk powder and baking powder
  3. In another bowl, mix melted butter with vanilla extract
  4. Beat eggs and sugar til light and fluffy (ribbon stage - about 10mins on highest speed)
  5. Fold in flour mixture gently
  6. Scoop 1/4 of the batter and add into the butter mixture, stir til combined
  7. Pour back into the remaining batter and fold in gently
  8. Pour batter into the baking pan and bake for 30mins until skewer test comes out clean
  9. Remove from oven and transfer onto a cooling rack
  10. When cooled completely, add in topping by spreading buttercream and sprinkle with grated cheese, and spreading chocolate spread and sprinkle with chocolate rice
In this recipe, I used vanilla extract from Bake The Natural Way
They're kind enough to send me a set of their vanilla products for me to try out
The vanilla extract is quite subtle and nice, with some sweetness in it. For those prefer stronger vanilla flavor, some adjustment to the quantity is required
I had previously used it for making vanilla ice cream and I like it too :)
A set of Madagascan vanilla extract, vanilla powder and vanilla pods

My kids' choice

My choice

Nice cake with relatively easy preparation. A keeper :)


Friday, November 11, 2016

Rice Vermicelli Soup with Shrimp Balls

A nice comforting easy meal especially during rainy days

Recipe adapted from Seasaltwithfood

What you need:

For the shrimp balls:
8 large shrimps, peeled and deveined
2 spring onions, chopped
1 small carrot, chopped
1 small egg white
1/4 tsp salt
1/2 tsp sugar
dashes of white pepper

For the soup:
8 cups chicken stock
fried shallots
sesame oil
salt and pepper to taste

a packet of rice vermicelli, soak in warm water until soft
chyesim, cut as desired
cut red chilies (optional)


Shrimp balls:
  1. Put shrimps in a chopper and process til smooth paste and transfer to a mixing bowl
  2. Add salt, sugar, pepper and egg white into the shrimp paste and stir in one direction, gather the paste and hit against the bowl. Add in spring onion and carrot, continue stirring in one direction and hit it against the bowl until the paste sticky and well mixed
  1. Bring chicken stock to a boil. Add in salt and pepper
Scoop shrimp paste and shape to balls according to your preference. Drop it into the boiling soup and let it cooked til floating. Add in chyesim and bring to boil just before serving

To serve:
Place softened rice vermicelli into a serving bowl. Scoop some soup with shrimp balls and pour over it. Top with a dash of sesame oil, fried shallots, more spring onion and cut red chili if desired

Thursday, October 27, 2016

Whole Wheat Banana Muffins

I seldom to find anybody says no to banana muffin, even at the simplest form
I will definitely say yes! Especially when it's less guilty!
These muffins use healthier ingredients yet not compromising on the texture and taste. Yum!

Recipe is from Two Peas & Their Pod

What you need:

2 cups white whole wheat flour (I used whole wheat pastry flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1 3/4 cup mashed ripe bananas
3/4 cup packed brown sugar
1/4 cup melted and cooled coconut oil
1 large egg
1/2 cup plain yoghurt
2 tsp vanilla extract
turbinado sugar for sprinkling (I skipped, which I regretted LOL)

  1. Preheat oven to 180degC. Line muffin pan with paper liners, set aside
  2. In a bowl, whisk together flour, baking powder and soda, salt and cinnamon
  3. In another large bowl, mix together mashed banana, brown sugar, coconut oil, egg, yoghurt and vanilla extract
  4. Fold in dry ingredients into the wet ingredients just til combined (do not overmix otherwise the muffin might be tough)
  5. Fill muffin liners 3/4 full. Sprinkle with turbinado sugar. Bake until skewer comes out clean, about 25minutes
  6. Remove from oven and transfer onto cooling rack. Let cool completely and store in an airtight container

Tuesday, October 25, 2016


Originated from Netherlands, this well known Dutch spice bread/cake, with rye as one of the main ingredients and uses many kind of spices, mainly cinnamon, nutmeg, and cloves. It's known that it's a breakfast menu and people have it with a spread of butter. It's stated too that different parts of Netherlands have their own version
Being under Dutch for the longest time, this treat is quite popular in Indonesia
I have never tried the original version from Netherlands, but back in Indonesia, what mostly sold is the moist sponge cake type with the usage of butter nowadays. During my parent's generation and older, the recipe is not using butter, hence the drier texture, even though it's still soft

This cake brings memories about my mom, as this is one of her favorite. She always baked this cake from time to time. I myself like it but never made an attempt to bake it myself. What I remember is her version is using butter resulting in soft spongy cake

I was browsing through many recipes and I was overwhelmed with so many different kinds I didn't know which one to choose. Some use rye flour, some don't. Some use honey, molasses, oil, milk, etc etc

Since this is my first trial, I decided to try the first recipe I found, which is the Indonesian version, the older time recipe with no butter (well, the truth is, I had no butter in the fridge on the day I baked this cake, hence the choice of recipe haha..)
Very easy and fast to prepare, but true enough, as expected, the cake is rather dry, but still soft, and it's pretty tall. Taste delicious and really fragrant. I still enjoy having it with a cup of tea and it turned slightly more moist the next day

Here's the recipe... Source from Yasa Boga
What you need:
125g palm sugar (I used the powder kind)
5 egg yolks
3 egg whites
125g plain flour
1 tsp cinnamon powder
1/2 tsp ground nutmeg
1/4 tsp ground clove (I skipped)
50g chopped almond / walnut for topping (I skipped)
  1. Preheat oven to 170degC. Butter a loaf pan, line and spread another layer of butter
  2. In a bowl, mix plain flour with cinnamon and nutmeg, sieve and set aside
  3. In another mixing bowl, beat eggs and sugar til thick and fluffy
  4. Reduce speed to the lowest and add in sifted flour mixture until just combined
  5. Pour batter into the prepared pan, sprinkle chopped nuts if using and bake for about 35-40mins til skewer test comes out clean
  6. Remove from oven and transfer to cooling rack

After sorting out, I have two more versions of recipe waiting to try out. One is the Indonesian version with butter, and the other one is the one using rye flour, supposedly to be the original kind since I found it in one of Dutch food blog LOL
When I have the craving for this cake, I will give them a try and will let you know which one is my favorite :)

Tuesday, October 18, 2016


Choipan, or some call it Chaipau, or Chaikue, is one famous Indonesian snack which is similar to soon kueh here in Singapore
The difference is more to the dipping sauce used. Choipan used chili vinaigrette sauce while we eat soon kueh with either or both of dark soya sauce and chili sauce
Been awhile since the last time I had choipan. So good I had the chance to make it myself :)

Must still practice more to get thinner skin. Mine is still too thick, even though it's yummy! LOL

Recipe is from IG eliz_willyam
What you need:
For the skin:
100g rice flour
5g tapioca starch
225g water
1.5 tbsp vegetable oil
about 1/2 tsp salt
For the filling:
1/2 large turnip, peeled and coarsely grated into long thin stripes
1 big carrot, peeled and coarsely grated into long thin stripes
1 big handful of dried shrimp, soak in hot water, rinse when it's soften and mince finely
3 cloves of garlic, finely minced
salt, pepper, sugar cooking oil
For the chili vinaigrette dipping sauce:
3 large red chilies. deseed and cut (or you may used red bird's eye chilies to make it spicier)
1 large clove of garlic
white vinegar, salt, sugar
cooled boiled water
For the skin:
  1. Mix both flours with water til combined and sieve into a non stick pan
  2. Add in salt and oil. Cook over low fire while continuously stirring til cooked and not stick to the pan
  3. Remove from pan and transfer to a ziplock bag. Knead while it's still hot until smooth and elastic
  4. Shape into balls (mine is 25g each)
For the filling:
  1. Heat a pan with oil. Sauté garlic and dried shrimp til fragrant. Add in turnip and carrot, followed by salt, sugar and pepper. Stir and cook til soft. Adjust the taste and then off the fire
For the sauce:
  1. Blend together chilies, garlic, vinegar, salt and sugar til smooth. Add in water enough just to dilute the mixture
To assemble:
Take the skin dough that has been shaped into balls. Make a dent at the center and spoon filling (about 1tbsp). Seal while at the same time shaping it into half circle
Another way is you may flatten the ball and place the filling at one side of the circle. Fold the other side of the circle over the filling and seal
To steam:
Place the shaped choipan on a stainless steel plate with a banana leaf on it. Sprinkle with some cooking oil and steam in a preheated steamer for about 15 to 20 mins
Serve with the dipping sauce


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