Friday, February 28, 2014

Lemon Yoghurt Cake (Barefoot Contessa)

This cake is yummy! No wonder so many good reviews about it
So moist and soft. Sweet and tangy. Addictive!

Rebaked this recipe using the proper pan size and I got pretty result and better taste and texture too :)

Recipe is from HERE

What you need:

1 ½ cup all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup plain whole-milk yoghurt
1 1/3 cup sugar, divided (I reduced to 170g and 50g - as suggested by Zoe from Bake for Happy Kids)
3 extra-large eggs (I used 65g with shell)
2 tsp grated lemon zest (2 lemons)
½ tsp pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze: (I skipped)
1 cup confectioners’ sugar
2 tbsp freshly squeezed lemon juice

  1. Preheat the oven to 175degC. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan (I used 20cm square pan). Line the bottom with parchment paper. Grease and flour the pan
  2. Sift together flour, baking powder, and salt into one bowl. In another bowl, whisk together the yoghurt, 170g sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes (mine was about close to 35 mins as my cake was lower), or until a cake tester placed in the center of the loaf comes out clean
  3. Meanwhile, cook the 1/3 cup lemon juice and remaining 50g sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan (I poked the cake all over) While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool
  5. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake (if using)

This post is for Little Thumbs Up, an event organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY. Every month we bake / cook with one chosen ingredient in it, and this month the theme is lemon and the host is Grace from Life can be simple at this post

Thursday, February 27, 2014

AFF Hong Kong/Macau - Serradura (Macau Sawdust Pudding)

This is something new to me. This easy dessert is really delicious! Even my fussy Ian loves it. Perhaps because he loves Marie biscuit :)

Recipe is from Wendy from Table for 2... or more

What you need:

120g Marie biscuits
200g whipping cream 35% fat - cold
50g sweetened condensed milk
1/2 tsp vanilla extract

  1. Crush marie biscuits til resembles fine crumbs (I used grinder)
  2. Beat cold whipping cream til stiff. Add in condensed milk and vanilla extract, beat just for a while to mix
  3. Place whipped cream in a piping bag
  4. Spoon some marie biscuits into a glass and level it using the back of a spoon
  5. Pipe whipped cream on top and gently level it
  6. Repeat the layers til it reaches the rim of the glass and level the top (my glass apparently too big I couldn't manage to reach the rim)
  7. Keep chilled

I am submitting this post to Asian Food Fest (Hong Kong/Macau) hosted by Annie from Annielicious Food

Wednesday, February 26, 2014

Lemon Curd

One of my favourite spread on a toast, but only today I made some
Sweet and tangy, it's yummy! :)

Recipe is from Sonia from Nasi Lemak Lover

What you need:

150ml lemon juice (I used 3 lemons and I got exactly 150ml)
lemon rind from 3 lemons
150g caster sugar
30g unsalted butter
3 tbsp corn flour
6 tbsp water
3 egg yolks

  1. Place lemon juice, lemon rind, caster sugar and unsalted butter in a sauce pan
  2. Cook til sugar melted. When there's bubble around the sides, off the heat
  3. Mix corn flour, water in a small bowl. Add in egg yolks and mix well
  4. Pour the egg mixture into the lemon juice mixture and bring back to heat
  5. Over low fire, stir continuously til the mixture thickens, it took me about 8 mins
  6. Let cool by covering with cling wrap and transfer to a glass jar

This post is for Little Thumbs Up, an event organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY. Every month we bake / cook with one chosen ingredient in it, and this month the theme is lemon and the host is Grace from Life can be simple at this post

Tuesday, February 25, 2014

Bacon Onion & Cheese Quiche

This recipe has been in my to do list for ages
It's from one of my favourite blog, Joyce from Kitchen Flavours
Just like her, as much as I love pies, be it sweet or savoury, I am not too excited with the process of making
This is in fact only my second time in my adventure in kitchen baking savoury pie :)
It happens that this month challenge for Let's get Baking Together (LBT) is savoury pie, time to kick my butt and bake one LOL

What you need:

For the pastry:
200gr plain flour
1/2 tsp salt
90g cold unsalted butter, diced
4tbsp cold water

For the filling:
25g butter
1 large onion, thinly sliced
4 back bacon, chopped
3 eggs
300ml half and half
1/4 tsp freshly grated nutmeg
90g a mixture of Cheddar and Monterey Jack cheese - grated
salt and black pepper


Making pastry:
  1. Sift the flour and salt into a small bowl. Rub or cut in the butter until the mixture resembles fine breadcrumbs. Add 3 tbsp of the water and mix to a firm dough, adding more water if required. Knead until smooth, wrap in plastic wrap and chill for 20 minutes
  2. Roll out the dough on a clean, lightly floured work surface and use to line a 9in loose-based quiche pan. Press the pastry firmly into the sides and base of the tin and let it rise above the rim by about 1cm to allow for a little shrinkage during cooking. Prick the pastry base all over with a fork
  3. Line the pastry case with baking paper and baking beans and chill again for about 15 minutes. Preheat the oven to 200Cdeg with a baking sheet placed in it. Stand the quiche pan on the baking sheet and bake blind for 15 minutes
  4. Remove the foil and beans from the pastry case and return it to the oven for a further 5 minutes. Remove the pastry case from the oven and lower the oven temperature to 180degC
Making filling:
  1. Melt the butter in a large, heavy frying pan. Add the onion and chopped bacon, and sautee for about 10 minutes until the onion is soft and golden. Beat the eggs and the half and half together in a bowl. Add the grated nutmeg and seasoning to taste
Spoon the onion mixture into the cooked pastry case and evenly sprinkle over the cheese. Pour the egg and cream mixture slowly over the filling. Bake the quiche for 35-40 minute, or until the filling has just set. Remove from the oven, leave to cool, then gently ease the quiche out of the tin and transfer to a serving plate...YUM YUM!

Monday, February 24, 2014

Pan Fried Chicken Chop With Lemon Sauce & ABC Soup

I almost forgot about Little Thumbs Up (LTU) this month
I looked through those wonderful bloggers' submissions, and my eyes caught this dish by Violet's Kitchen
I can't read Chinese so my translation was done by Mr Google LOL
Simple to make and really delicious! My kids love the chicken without the lemon sauce
I love the sauce so much, the chicken is so yummy dipped in it

What you need:
3 boneless chicken legs
1 1/2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp corn flour
1 egg, beaten
Lemon sauce:
juice of a lemon
1 tbsp maltose (I used honey)
4 tbsp sugar
1 tbsp custard powder
  1. Mix marinade ingredients and marinate the chicken for at least an hour
  2. Heat pan, grease slightly and pan fry chicken til golden brown both sides
  3. Serve immediately with lemon sauce
  4. Lemon sauce: Mix all sauce ingredients in a small saucepan and cook over low fire til slightly thickened
I marinated some of the chicken only with oyster sauce and sesame oil. Before cooking, I dipped in egg and then dust with corn flour - it yielded crispy skin while still maintained the juicy meat inside

I cooked a simple ABC soup to go with the chicken dish. Healthy hearty soup we all love :)

Recipe is from Food For Tots

What you need:
(I modified a little)

1 chicken carcass
2 sweetcorns, cut into four
2 bay leaves
1 onion, halved
2 large potatoes, cut into four
2 carrots, cut into chunks
3 stalks of celery, cut into chunks
2 tomatoes, quartered
salt and pepper
a pot of water

  1. Bring water to a boil. Add in chicken carcass, sweetcorns, bay leaves and onion. Bring back to boil and discard all residue
  2. Turn heat to low, simmer for 30mins. Then add in potatoes, carrots and celery. Simmer for another 1 1/2 hours. Add in tomatoes, simmer for further 15mins. Season with salt and pepper

The kids prefer the crispy chicken, while I and DH chose the pan fried type :)


The kids prefer the crispy chicken, while I and DH chose the pan fried type :)
Which one do you prefer? :)

This post is for Little Thumbs Up, an event organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY. Every month we bake / cook with one chosen ingredient in it, and this month the theme is lemon and the host is Grace from Life can be simple at this post

Sunday, February 23, 2014

AFF Hong Kong/Macau - Macaroni Soup With Ham

Love this simple hearty dish
We enjoyed it not only for breakfast, but also for lunch and dinner :)

Recipe is from Christine's Recipes

What you need:

250g macaroni
500ml chicken stock
500ml water
70g green peas, fresh or frozen (I didn't use)
60g corn kernels, freh or frozen (I used fresh)
200g ham (I used Spam), diced
salt, pepper
boiling water to soak vegetables
sesame oil to taste

  1. Cook the macaroni according to the package instructions. Drain well. Set aside
  2. Soak green peas and corn kernels in boiling water for 3 minutes. Drain well
  3. Bring water and chicken stock to boil. Add macaroni, ham and vegetables. Bring to boil
  4. When boiling, season with salt and pepper
  5. Transfer to serving bowls and drizzle sesame oil on each bowl. Serve immediately
The typical Hong Kong style for this dish is with no vegetables, only shredded ham. Just like Christine, I diced the ham instead and added corn kernels
I am submitting this post to Asian Food Fest (Hong Kong/Macau) hosted by Annie from Annielicious Food

Saturday, February 22, 2014

My Last CNY Bake: Cheesy Pineapple Tart (Enclosed Version)

Another late posting for CNY this year, last one, trust me :)
After this I will say bye bye to CNY stuff LOL

I somehow always prefer baking open face pineapple tart than enclosed type. It's more time consuming, more patience required, too. But this recipe calls for enclosed, so I just followed. Still need to improve in how they look :P

I've been wanting to try this recipe since last year, but only now I had the time
This is not the melt in the mouth type, but it does yield soft kind of cookies, too
Very tasty especially with the addition of cheese in it, but Abby, the pineapple tart lover, still prefers the open face no cheese melt in the mouth kind
But other than her, the rest of the family likes this addictive munch :)

Recipe is from one famous baker in Indonesia, Ny Liem

What you need:

150g butter
60g icing sugar
2 egg yolks
1 egg white

150g parmesan cheese powder

Mix together and sift:
25g full cream milk powder
300g plain flour

3 egg yolks, lightly beaten
grated cheddar cheese

  1. Beat A til creamy, add in B, beat for a while
  2. Add in C gradually while stirring with wooden spoon
  3. Shape dough into balls (about 3/4 tbsp. each). Flatten each ball and add in filling (pineapple jam balls 1 tsp each) at the centre and close, shape into balls
  4. Brush with egg yolk, and sprinkle cheddar cheese on top
  5. Bake in preheated oven of 150degC for 20 mins til golden brown

I used the same recipe as HERE for the pineapple jam filling
The taste and texture develops overnight. It was a little too crispy when eaten fresh out from the oven. I prefer to have it the next day when the cookie has softened
Still as addictive as the rest of the recipe, but those love only melt in the mouth type, you can pass this one :)
Will I bake using this recipe again? Mmmm.... I don't think so. As much as I enjoy eating it, I would just stick to the melt in the mouth kind, at least I won't disappoint Abby :)

Friday, February 21, 2014

More Dishes I Cooked During CNY

Been attacked by blogging blue bug again lately...

I know this is late, but never mind. Gotta share the feast I had during the CNY time, besides of course the usual hotpot :)

Stir fry leeks with baby corn - just a simple stir fry dish with this must eat veggie - leeks, cooked with minced garlic, salt, pepper and chicken stock

Fish Maw with Mushroom Stew - so yummy dish, recipe from Yen from Eat Your Heart Out

What you need:

4 pcs of fishmaw
6 dried shitake mushroom, soaked til soft about 2 hours
1 inch old ginger, sliced thinly
3 cloves of garlic, minced
50g chicken, diced
2 tbsp oil
700ml water
2 tbsp oyster sauce
about 8 sweet beans

  1. Soak the fishmaw in a bowl of cold water til soften, about 1-2 hours. Drain and cut into about 5cm length
  2. In a large pot, heat oil over medium high heat. Add garlic and ginger, fry for 2 minutes til fragrant. Add in chicken and mushrooms, cook for another 2 minutes, til chicken are lightly browned
  3. Place fish maw into the pot and pour water and bring to boil. Once boiling, reduce to low heat and simmer for 45 minutes, covered
  4. Add oyster sauce. Add sweet beans and cook for 1 minute. Serve immediately

Cantonese Pan Fried Prawns, very delicious dish, recipe from Wendy from Table for 2... or more

Recipe for the prawn dish:

What you need:

1kg large prawns (either XL grey prawns or tiger prawns)
2 shallots, finely chopped
3 cloves of garlic, finely chopped
1 red chilli, finely chopped
1 green chilli, finely chopped
1 stalk of spring onion, white & green separated, thinly sliced
100g ketchup
20g premium oyster sauce
1 tbsp worchestershire sauce
1 tsp sugar

  1. Wash prawns and snip the eyes and long legs. Cut the back with scissor and remove the intestines. Don't remove the shells
  2. Combine ketchup, oyster sauce, worchestershire sauce and sugar in a bowl, set aside
  3. Heat a wok til very hot, put in 2 tbsp oil. Put in some prawns and sear on both sides (about 10secs for each side). Dish up and do the same to the remaining prawns. Do in batches
  4. Add 3 tbsp oil in the wok, cook garlic and shallots til fragrant. Add in both chillis and white part of the spring onion, cook til everything is fragrant
  5. Return prawns into the wok and add in the ketchup mixture. Toss everything well til the prawns are well coated with the sauce
  6. Put in green parts of the spring onion, toss and dish up
  7. Serve immediately 

Friday, February 14, 2014

Two Cakes 4 Two Occassions In A Day

Happy Valentine's Day!
Here's my cake for this special day where love is in the air everywhere you go :)

This is red velvet cupcakes using recipe from Joy Of Baking

What you need:

1 1/4 cup (125 grams) sifted cake flour
1/4 tsp baking powder

1/4 tsp salt
1 tbsp (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tbsp liquid red food coloring
1/2 tsp white distilled vinegar
1/2 tsp baking soda
For cream cheese frosting:
227 grams cream cheese, room temperature
1/2 tsp pure vanilla extract
1/2 cup (60 grams) confectioners (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)
  1. Preheat oven to 175 degC and line 12 muffin tins with paper cupcake liners
  2. Sift together the flour, baking powder, salt, and cocoa powder in a bowl 
  3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add in vanilla extract, beat til combined 
  4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour
  5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter
  6. Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean
  7. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting
  8. For cream cheese frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency
Decoration idea is from a picture from Kidlander SG Facebook page, which I shared in my Facebook account awhile back
I added color sprinkle for the heart after spreading the frosting :)
Okay, not to forget, today is also the last day of CNY!
So, here's the cake I baked to celebrate the 15th day of Lunar New Year- orange butter cake :)
I always love any cake with orange. This cake is very moist, buttery with fine texture. Delicious!

Recipe is from Gert from Kitchen Snippets
I ever baked orange pound cake with glaze using Gert's recipe too, you may view HERE
It's also real yummy :)

What you need:
227g butter – room temperature
200 g sugar
220 g flour
1 tsp baking powder
½ tsp salt
4 large eggs
Zest of an orange
5 tbsp orange juice
  1. Grease and line an 8” round baking pan. Preheat oven to 175degC. Sieve flour, baking powder and salt, set it aside
  2. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add in the orange zest
  3. Slow down the mixer and slowly add in the flour alternating with orange juice. Mix until well combined 
  4. Pour batter into prepared pan. Bake for 50-55 minutes or until cooked through when tested with a skewer
So, which one would you like to try? :)

Thursday, February 13, 2014

Longevity Noodles With Superior Stock and Eggs

Another new dish I cooked during Chinese New Year
Love it. Tasty and yummy :)

Recipe is from Ellena from Cuisine Paradise
She got the recipe when she joined a cooking demo by Chef Eric Low. Details HERE

What you need:

400g longevity noodles (I used Cintan brand dry noodles) - cook as directed
6 tbsp oil for cooking (I used 5)
1 tsp chopped garlic (I used 4 cloves of garlic)
200g pork loin, sliced (marinate with a dash of Maggi seasoning sauce and 1 tbsp of cornstarch)
30g dried shitake mushroom, soaked and sliced (I used 50g)
100g Chinese yellow chives, cut 2 cm (I couldn't find this so I used normal chives)
1 litre water
3 tbsp concentrated chicken stock
2 tbsp oyster sauce
12 prawns, peeled
200g beansprouts
cornstarch for thickening
12 pcs quail eggs, hard boiled and peeled (somehow I forgot to buy quail eggs on that day so I used normal 3 chicken eggs)

  1. Heat oil, sautee garlic til fragrant. Add in marinated pork slices, cook briefly. Stir in mushrooms and chives, sautee for 2 mins
  2. Add in water, bring to boil. Season with stock and oyster sauce
  3. Add in prawns and beansprouts. Thicken sauce slightly with cornstarch which has been diluted with a little water
  4. Return noodles and eggs to boiling for a quick blanch. Transfer to serving plate and pour sauce over noodles (I skipped this step. What I did was after draining the cooked noodles, I mixed with some sesame oil and light soya sauce for taste)

A different touch from the usual longevity noodles normally served during Chinese New Year or any celebration. My whole family loves this dish. I'm sure yours will, too

Wednesday, February 12, 2014

Cooking For CNY With SCS Butter: Crispy Prawns With Salted Egg Yolk Sauce

Happy New Year! We're still in festive season now :)

I had to drag my feet and kicked my butt to sit in front of computer and opened my blog
OMG! Chinese New Year has taken away my blogging mood!
Holiday and feast have won me over this time. It's been close to two weeks I have not posted anything in this blog!
Okay, we're now in the last three days of Chinese New Year. Still have time to post my cooking LOL

SCS - the well known butter we all know, has been kind to share some recipes for Chinese New Year
So here is one I have tried. Yummy dish! :)

What you need:

8 large prawns, shelled and deveined
1 tsp shaoxing wine
1/4 tsp salt
1/2 egg, beaten
potato starch for dusting
oil for deep frying
iceberg lettuce, shredded (I used local lettuce)

2 tbsp SCS unsalted butter
8 curry leaves (and more for garnish)
4 cooked salted egg yolks, minced
1/4 tsp salt
1/4 tsp five spice powder
1/2 red bird's eye chilli, finely sliced for garnish (I used large chilli)

  1. Marinate prawns with wine and salt. Add in beaten egg, and dust each prawn with potato starch. Deep fry in hot oil for 1-2 minute til golden brown. Drain on kitchen towel and set aside
  2. For the sauce: melt butter in a saucepan over medium heat and sautee curry leaves. Add in salted egg yolk into butter sauce, season with salt and five spice powder, chilli and prawns into the pan. Toss til prawns well coated. Serve over shredded lettuce

This is so perfect to be served with a bowl of hot fluffy rice! :)

Thank you SCS for sharing such a yummy dish!
Apology for posting this so late. I hope this still can be kept for an inspiration for next year's Chinese New Year :)


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