Monday, 12 September 2016
This recipe comes from the box of Philadelphia cream cheese
This is how mine turned out
I changed the base to Oreo and used only 3/4 punnet of blueberries in the cake
I also did a raspberry sauce to decorate the top
2 x 250gm cream cheese softened about 30 mins
3/4 cup caster sugar
1 lemon - grate the zest n get the juice
1 cup of heavy cream
3 teaspoons of gelatin dissolved in 1/4 cup of boiling water
1 punnet of blueberries
I omitted the strawberries
Firstly prepare the base
15 Oreo cookies with filling crushed to fine bits
80 gram melted unsalted butter
Mix them together and press into the base of the 20cm spring form tin
The type with a removable base
Chill in the fridge
Place the softened cream cheese and sugar in a large mixing bowl n beat together till combined
Then beat in the gelatine mixture till just combined
Add the cream and lemon juice and beat till combined
Fold in the lemon zest and blueberries
Pour into prepared tin and chill
Prepare the raspberry sauce - recipe from this link
Decorate the cake with rice crisp milk chocolate I bought from baking shop Phoon Huat
You can buy the happy birthday signs from SKP the store that sells a lot of plastic wares.
Friday, 26 August 2016
My friend Helga posted this recipe she adapted from a cookbook to Facebook and I decided to try but I found I didn't have self raising flour so it checked for a recipe to make it.
Here is the recipe for the banana cake
To make self raising flour
1 cup plain flour
1/4 tsp fine salt
1 tsp baking powder
250 gm ripe bananas ( about 2.5 bananas)
40 gm melted unsalted butter
1 tsp baking soda
100 gm brown sugar
1/2 tsp vanilla
Cut the bananas into smaller slices into a medium bowl and mix with the baking soda and set aside.
In another medium bowl, mix 3 eggs with the brown sugar and 1/2 tsp vanilla till the sugar is dissolved.
Add the prepared flour into the eggs mixture n mix thoroughly till no more white flour can be seen
Then add the egg mix into the bananas
Stir well and then add in the melted butter. Combine.
Preheat oven to 180c.
I lined my loaf pan with baking paper with paper hanging over the sides of the loaf pan and pour the batter into it. This helps to remove the cake easily.
Place a few slices of bananas on the surface.
Bake for 35-40 mins.
Cool before cutting.
Sunday, 7 August 2016
I can still remember buying roti boy buns in Malaysia and they were very popular many years back.
Today I happen to come across this YouTube video on how to make them
I was already making bread buns so I used about 300 gm of my dough to make 6 of these roti boy buns.
Do give it a try! Happy baking
Tuesday, 26 July 2016
This is the first time I did such cutey buns! I did mine into cats n mice.
I used the Milo custard filling recipe n method from Little Miss Bento
I did these a little differently
As I made my bread dough first then I saw her blog and realized that she made the filling first . So I hurriedly made the filling and used a fan to blow n cool it faster. Then I popped the filling into the freezer to super cool it.
I also did not use cling film to wrap individual portions of the filling.
I scooped n measured n just put into a plate. Still turned out fine.
For the piping , i shortcut and just mixed some milk with 2 teaspoon of cocoa powder. I didn't use a piping tip. I did chill it before I piped but as the mixture warmed up it became more difficult to use.
It's a enjoyable project and my daughter , hubby and my helper were quite impressed though my artwork is not so good and one ear from 3 buns also came off during baking.
The taste of the filling is good too!
Do try this recipe. Happy baking!
Tuesday, 5 July 2016
These are delicious and I applied 3 different toppings. The original recipe is from Alex Ong but I followed this blog recipe http://messywitchen.com/recipe/dessert-recipe/blueberry-cheese-tarts/
I made 12 tarts and I still have left over cream cheese filling so perhaps next round can make up to 15 tarts for 1 batch. I think is because my tart size is small as I used my Zhui kueh molds.
I kept the filling and the remainder pastry dough in the fridge to make more tarts next day.
Making the tart shells each 30 gm
Should have reduced to 25gm as my mold size is smaller - next time!
Spoon cheese filling into cooled cooked tart shells - baked at 190c 11 mins
Baked at 180c for 9 mins
Sunday, 3 July 2016
This is a dish for potato lovers
I used up 4 russet potatoes and a few slices of bacon in there. It is aromatic and I like the flavour.
You can find the recipe here
Although the link says Jamie Oliver but this recipe is contributed by Mardi Michel
I omitted the white mushrooms n flaked almonds and for cheddar cheese I replaced with pizza plus shredded cheese from Perfect Italiano.
Through the same link you can find Jamie Oliver's festive potato bake .
I find that it's a huge serving
We just ate for fun but I kept the balance and brought it to work for my lunch the next day . Just wrap in aluminum foil n heat it up.
Do give it a try! Happy baking!
Friday, 24 June 2016
Yes, for the last 2 nights I tried making 2 types of waffles from 2 recipes
Asian pandan style waffles , recipe from
Western style chocolate waffle recipe from
Both are made using the morries brand .
I bought this which comes with interchangeable plates for making waffles, mini donuts or sandwiches.
I personally prefer the chocolate waffles
Do check out the recipe links above and try. Happy cooking!
Sunday, 19 June 2016
This is really a quick cookie recipe and delicious too!
For this recipe I made 24 cookies
I made with plain flour instead of self raising flour
100 gm unsalted butter softened
100 gm castor sugar
1 tablespoon golden syrup
75 gm plain flour mixed with 1/4 teaspoon baking soda n 1/8 tsp fine salt
75 gm plain flour mixed with 1/4 tsp baking powder and 1/8 tsp fine salt
2 tablespoon Hershey's semi sweet mini chocolate chips
Put butter n castor sugar in a mixing bowl
Use a wooden spoon to stir till paste like
You shouldn't feel much grains of sugar left
Add in the tablespoon of golden syrup n mix well
Add in the first 75 gm of plain flour mixture
And the chocolate chips
Mix well till no more white flour
Add in the second 75 gm of plain flour mixture
Preheat oven to 170c ( original is 180)
Prepare 2 trays lined with baking paper
Use 2 teaspoons
One to scoop and the other to help push onto the tray
Please do not press the cookie dough down
Place them apart 12 on one tray
I am using a table top Cornell oven
So I use the middle rack to bake these about 13 mins
When done, let the cookies sit on the tray for another 2 minutes before moving them to a wire rack n cool completely
The cookies are very soft when just taken out of the oven
They will harden upon cooling
They are crispy but I did not find them chewy as described in the original recipe
Maybe I made smaller cookies as I made 24 and not 12 pieces
Maximum 12 on my tray
After baking they spread out
Do try this recipe - easy, quick and delicious!
Tuesday, 14 June 2016
This is a yummy dish of stirfry udon with dark sauce. Easy to prepare n delicious.
Good to do since my helper off day and I prepare this simple dish for my family.
The original recipe is from Rasa Malaysia
I have changed some ingredients like the kecap manis sauce to Feng He Garden dark sauce so the taste may not be the same - however, my family enjoyed it very much.
I also substituted pork with prawns for my children.
Oyster sauce I used Lee Kum Kee 3 tsp
Dark Sauce Feng He Garden 4 tsp
Soy sauce Kikkoman 3 tsp
Fine sugar 1.5 tsp
Sesame oil a dash
Water 12 tbsp initially
Added more during cooking
Mix above in a large bowl and set aside
Pork filet slice n marinate with oyster n Kikkoman soy sauce for 15 minutes - keep in fridge covered
1/2 large carrot julienned
1 stalk spring onion cut into 1-2 inch lengths
2 pcs garlic sliced
Some bunashimeji mushrooms - pls wash n separate
Dodo brand large rectangle fish cake 1.5 pcs sliced
Chinese cabbage sliced into strips about - see photo
2 eggs stirfried n cut into strips (optional)
Remove marinated pork from fridge about ten minutes before using
Boil water n cook udon for 2 minutes n drain water n set aside
Heat some oil in large frying pan
Fry the garlic for short while no need to brown
Add in the pork n fry till half done n push aside leave in the pan
Add in the carrot n stirfry
Add in mushrooms n stirfry all include pork
Add in cabbage n stirfry
Add in fish cake n stirfry
Add in udon n prepared sauce
If sauce cannot cover all udon , mix in a little water to sauce bowl and pour over udon
Use a pair of chopsticks now to move the udon around n coat with sauce
Then add in spring onions n cook a minute more
Can be served with egg strips
Note - I prepared for 2 adults n 2 young children
Amount can be increased for older children
Monday, 16 May 2016
I am glad these turned out yummy!
The gravy mixed with the rice to eat is tasty too!
1 pack of mid joint bought from Fairprice supermarket
Feng He brand dark soy sauce about a tablespoon
Oyster sauce about 2 tablespoon
1 teaspoon of sugar or more (taste n adjust)
Water about 1/2 a small rice bowl
Mixed all together
Cornstarch water 1 teaspoon cornflour mixed with 2 -3 teaspoon water
Some ginger and yellow onion slices
Wash and pat dry the chicken wings
Rub some salt on the wings and keep aside 20 minutes
Heat a pan or wok with some cooking oil
Add in the ginger and onion and fry till fragrant
Turn to low heat
Then add in the wings and fry on both sides are browned slightly
I cover my pan at the same time if not too much oil splatter
Then add in the sauce and mix the wings
Stir in the cornstarch mix and cover
Cook till gravy reduced
Taste and adjust - add water or sugar if necessary
Serve with rice