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Wednesday, September 30, 2009

Potato Chips & Cheese Cookies




250 gm. Butter
200 gm. cheddar cheese - grated
1/2 tsp. Salt
50 gm. fine sugar
2 small eggs (lightly beaten)
1 tsp. Emplex (optional - purpose is to make cookies crispy)
300 gm. Self Raising flour
2 Tbsp. Milk powder
120 gm. cornflakes - crushed
1 Can Potato chips (Crushed)


(1) Cream butter with cheese, salt and sugar and emplex till creamy.
(2) Add in beaten eggs and fold in flour, cornflakes, potato chips and milk powder. Mix well till it becomes a soft dough.
(3) Use a small ice cream scoop to scoop the dough onto the tray.
(4) Bake at 160C for about 25 mins. or till golden brown and crispy.
(5) Remove from oven and leave to cook on wire rack before storing into cookie containers.


Tuesday, September 29, 2009

Strawberry Chiffon Cake Recipe



4 egg yolks
40 gm. Castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp. Strawberry emulco
150 gm. Fresh Strawberries - puree until fine
80 gm. corn oil
20 gm. Kirsch liqueur
120 gm. Superfine flour
1 tsp. Baking powder
5 Egg white
1/2 tsp. Cream of Tartar
70 gm. Castor sugar


(1) Mix the egg yolks with sugar and stir until well mixed.
(2) Add in corn oil, strawberry puree and kirsch and stir till well-mixed. Add in flour and baking powder and stir until smooth . Add in pink colouring and strawberry emulco.
(3) Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff.
(4) Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins.
(5) When cake is done, remove from oven and overturn the cake onto a wire rack until cool. Remove from pan. Serve.


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Monday, September 28, 2009

Roast Potatoes


You Will Need
  • 8 large floury potatoes
  • 100 ml vegetable or olive oil
  • salt and pepper
  • 1 large saucepan
  • 1 large roasting tin
  • 1 peeler
  • 1 fork
Step 1:
Prepare the potatoes
First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.
Step 2:
Once you have peeled all of the potatoes cut them into egg-sized pieces.
Step 3:
Boil the potatoes
Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.
Step 4:
Drain the water
Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.
Step 5:
Prepare the roasting tin
Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.
Step 6:
Heat the oven
Set the oven to 250ºC or gas mark 7 and begin to heat the oil.
Step 7:
Scratch the potatoes
Once cooled, scratch the surface of the potatoes with a fork.
Step 8:
Add the potatoes
When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.
Step 9:
Leave the potatoes to cook
Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.
Step 10:
Check the potatoes
After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.
Step 11:
Drain well and serve up
Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Add salt and pepper to taste, and enjoy!


Roast Dinners:
How To Make Roast Potatoes

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Coffee Brownie Biscuits



200 gm. Butter
180 gm. Sugar
1 egg
100 gm. Walnuts or Cashew nuts - blended coarsely
1/2 tsp. cinnamon powder
320 gm. Plain flour
1/2 tsp. baking powder
50 gm. corn flour
20 gm. instant coffee powder
Some almond flakes or sunflower seeds for decoration
Some beaten egg for glazing


(1) Cream butter and sugar till sugar dissolves.
(2) Add in egg and beat till well mixed.
(3) Add in blended walnuts or cashew nuts, flour, instant coffee powder, baking powder and corn flour.
(4) Blend into a dough. Rest for 10 mins.
(5) Roll dough between two sheets of plastic and then cut out using cookie cutters.
(6) Place cookies on tray, glaze with beaten eggs and then sprinkle some almond flakes or sunflower seeds on top.
(7) Bake at 170C for about 15 mins. or till cooked.
(8) Cool cookies before storing into containers.


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Baked Tom Yam Fish Recipe


1 sheet of tin foil (enough to wrap the whole dish. Remember the reflective side facing out)

1 piece sole fish (deboned and thawed)

1 ripe red tomato (cut in thin wedges)

5 lady's fingers (cut in stars or slanted)

1 leek (cut in 1 inch length - optional)

1 lemongrass (finely sliced)

10 kaffir lime leaves (finely sliced)

3 red bird-eye chilies (sliced)

1 tsp turmeric powder

3 Tbsp fish sauce

2 Tbsp Tae-Pae tom yam paste

1 Tbsp Thai sweet chili sauce

1 lime juice

3 Tbsp filtered water



Heat oven at 200 degree Celsius.

Just pat dry the sole fish fillet and season with turmeric powder. Mix all the paste, fish sauce, lime juice and filtered water together and pour over the fish. Put all the cut vegetable and spices over the fish and seal the tin foil tightly. Bake for 10 minutes. Serve immediately

Friday, September 25, 2009

Chocolate Chips Cookies



Chocolate Chips Cookies (adapted from Williams-Sonoma’s cookies)

125g Butter, at room temperature
125g Fine Sugar
105g Light Brown Sugar
1 Egg
1 Tsp Vanilla Essence
190g Plain Flour
30g Corn flour
1/2 Tsp baking powder
1/2 Tsp baking soda
*Sift together

135g Semi-Sweet Chocolate Chips
50g White Chocolate Chips


1) Preheat oven to 150 degrees Celsius. Line baking trays with baking sheets.
2) In a large bowl, cream butter and sugar till fluffy and pale. Add egg and vanilla and beat on low speed until blended.
3) Add in flour mixture and mix on low speed or stir with a wooden spoon until just blended. Add the chocolate chips and mix well.
4) Wearing gloves, shape the dough into small balls and place on the baking sheets, spacing them about 2 inches apart.
5) Bake the cookies for 12 minutes or until golden brown around the edges. Let the cookies cool briefly on the sheets before transferring them to the racks to cool completely. Store in airtight containers when cooled.


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Thursday, September 24, 2009

Dragon Fruit Chiffon Cake Recipe




  • 3 large eggs, separated

  • 25g castor sugar

  • 50g red dragon fruit puree

  • 40g corn oil

  • ¼ tsp vanilla essence

  • 55g self-raising flour

  • 1½ tbsp cornflour

  • 1/8 tsp cream of tartar

  • 60g castor sugar



    1. Whisk egg yolks and sugar until light and fluffy. Beat in dragon fruit puree, corn oil and essence. Lightly mix in self-raising flour and corn flour.

    2. In a separate clean bowl, whisk egg whites, cream of tartar and castor sugar until fluffy and stiff. Carefully fold the egg yolk mixture into the beaten egg white until well combined. Turn batter into a 16cm chiffon cake pan.

    3. Bake in preheated oven at 170°C for 40-45 minutes or until a skewer inserted in the cake comes out clean. Remove from the oven and invert pan immediately. Leave undisturbed until completely cooled.

    Tuesday, September 22, 2009

    Double Chocolate Chips Chiffon Cake Recipe


    4 egg yolks
    40g castor sugar
    1/4 tsp salt
    40g corn oil

    140g Warmed Fresh Milk (I used Meiji Low Fat Milk)
    25g Cocoa Powder
    *Mix well

    120g Cake flour
    1/2 tbsp Baking powder
    1/8 tsp Baking Soda
    *Sift 2x


    4 egg whites
    50g castor sugar
    1/2 tsp Cream of Tartar
    80g Chocolate Chips

    1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
    2) Add oil and salt, whisk and add chocolate milk. Stir well.
    3) Fold in sifted flour and mix well.
    4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
    5) Add in sugar gradually and beat till stiff peaks.
    6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
    7) Pour the mixture and add chocolate chips to the remaining egg whites and fold in gently till incorporated.
    8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
    9) Oil a piece of aluminum foil and cover the pan loosely. Bake at 180 deg.C for 10mins.
    10) Turn down the temperature to 170 deg.C and bake for 20mins.
    11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 160 deg.C and bake for a further 5 to 10mins to brown the surface.
    12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.


    Orange Chiffon Cake Recipe



    4 egg yolks
    30g castor sugar
    1/4 tsp salt
    40g corn oil
    140g orange juice
    Zest of 1 orange

    120g Cake flour
    1/2 tbsp Baking powder
    *Sift 2x

    5 egg whites
    40g castor sugar
    1/2 tsp Cream of Tartar

    1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
    2) Add oil and salt, whisk and add orange juice and zest. Stir well.
    3) Fold in sifted flour and mix well.
    4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
    5) Add in sugar gradually and beat till stiff peaks.
    6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
    7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.
    8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
    9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
    10) Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
    11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
    12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.


    Friday, September 18, 2009

    Yam Layer Cake Recipe




    Chiffon cake


    4 egg yolks

    80ml water

    40g caster sugar

    1/2 tsp salt

    120g superfine flour or cake flour

    1 1/2 tsp baking powder
    1/2 tsp yam paste
    1/2 cup corn oil



    4 egg whites

    1/2 tsp cream of tartar

    40g caster sugar


    Yam Fudge

    350g skinned yam (steam until soft and mashed whilst hot)

    90g caster sugar (adjust to liking)

    1/8 tsp salt

    1 1/2 tbs agar-agar powder

    85g Hoen Kwe flour

    2x 50g packets of instant coconut milk powder- add water to make 1 litre of solution

    1 tsp of Yam paste

    For decoration

    Whipping cream or

    Desiccated coconut



    1. Cake: Preheat oven at 180'C. Place all ingredient (A) in a large bowl. Use a hand whisk to mix until combined and smooth. Set aside.

    2. Place ingredients (B) in a mixing bowl and whisk at high speed until stiff. Combine egg yolk mixture of no. (1). Place into prepared tin and bake for 35-40 mins until tester comes out clean. Take out and invert cake pan immediately and set to cool. Slice cake into 4 layers horizontally.

    3. Fudge: Blend yam with part of coconut milk with a blender and place all ingredients in a saucepan and cook until slightly thickened, off heat. Divide into four portions.

    4. To assemble: Place a layer of cake into a 9'' loose base cake tin. I used a cake ring and place on the cake board. Spread a thin layer of fudge on the cake. Repeat process to the end. Leave to set in the refrigerator.

    5. Remove cake from tin by slowly lifting the cake ring. Spread sides and top with remaining yam fudge or decorate with non-dairy whipping cream.

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    Thursday, September 17, 2009

    How To Make Pizza Dough


    Step 1:
    You will need


    • 180 g plain white flour
    • 1 tsp salt
    • 1 tsp dried yeast
    • ½ tsp caster sugar
    • 1 tbsp olive oil
    • 120 ml warm water
    • polenta for dusting
    • 2 bowls
    • 1 spoon
    • some cling film
    • 1 rolling pin
    • 1 measuring jug
    • 1 sieve
    • 1 circular baking tray
    Step 2:
    Sieve the flour
    Place the sieve over a bowl, add the flour and gently shake it through.
    Step 3:
    Make the dough
    In the medium bowl, combine the salt, yeast and caster sugar. Make a hole in the centre, add the olive oil and warm water and mix in well. Give it a quick, final mix by hand to create a rough paste.
    Step 4:
    Knead the dough
    Remove the dough from the bowl and place onto the chopping board. Knead the dough for roughly 3-4 minutes, using the heel of your hand. Keep kneading until it has formed a smooth ball.
    Step 5:
    Leave dough to rise
    Transfer the dough into a large clean bowl, cover with some cling film, and leave it to rise for approximately two hours or until it has doubled in size.
    Step 6:
    Roll the dough
    Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place onto a flat surface. Sprinkle some more flour over the dough and roll it into a circle. Dust with flour again, turn it over and roll the other side.
    Flour the base of the circular baking tray. Place the dough over the tray and push it outwards into a rustic circle.
    If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept in the fridge, for a maximum of 24hours.


    How To Make Pizza Dough


    Chocolate Hazelnut Buns Recipe


    Step 1:

    You will need:


    • 600 g flour
    • 1 tbsp cocoa powder
    • 2 tsp salt
    • 95 g sugar
    • 50 g crushed hazelnuts
    • 60 g butter , room temperature
    • 12 g fresh yeast
    • 250 ml water
    • 60 ml milk
    • 200 g chocolate chips
    • 50 g flour , for dusting
    • 1 beaten egg with 2 tbsp water
    • 1 Mixer with hook attachment
    • 1 Wax paper
    • 1 Baking tray
    • 1 Knife
    • 1 brush
    • 1 Kitchen towel
    Step 2:
    Mix ingredients.
    Into the mixing bowl add the flour, cocoa powder, sugar, salt, butter, yeast and water. Mix on a low power for 4 minutes and if the mixture seems a little stiff, add a drop of milk to loosen it up. Next, add the chocolate chips, crushed hazelnuts and the rest of the milk.
    Step 3:
    Prepare dough.
    Knead the dough on a floured surface and roll it into a ball. Cover with a towel and leave for 5 minutes.
    Step 4:
    Divide dough.
    Continue by separating the dough into 2 equal portions and roll them into logs. Cut the logs into pieces and roll the pieces into buns. Transfer the buns to a tray and cover with a towel.
    Step 5:
    Allow to rise.
    Set the buns aside for at least 2 hours (overnight for best results) to allow them to rise.
    Step 6:
    Prepare the buns.
    Using a sharp knife, make slits in the buns but be careful not to damage the shape of the buns. Brush the buns with the egg mixture.
    Step 7:
    Place the buns in the centre of the oven for approximately 15 minutes. Allow to bake until glistening brown.
    Step 8:
    Remove the buns and allow to cool for a while. Serve hot or cold with butter and a steaming cup of coffee.


    How To Make Chocolate Hazelnut Buns

    Green Tea Sponge Cake Recipe



    Ingredients for green tea sponge cake:

    4 egg yolks
    45 gm. castor sugar
    30 gm. water
    50 gm. corn oil
    90 gm. cake flour
    5 gm. or 1 tsp. green tea powder



    4 egg white
    50 gm. castor sugar



    Green Tea Mousse Filling:
    4 egg yolks
    75 gm. castor sugar
    150 gm. fresh milk
    8 gm. green tea powder
    300 gm. whipped cream
    10 gm. gelatin powder + 45 ml. water (soak together then microwave for about 25 secs.)



    (1) For green tea sponge cake: Mix egg yolks, sugar, water and corn oil together and stir till mixture is smooth.
    (2) Add in flour and green tea powder and mix evenly.
    (3) Whisk egg white with sugar till stiff peak. Fold in egg yolk mixture and pour mixture into a 9" square tin.
    (4) Bake at 170C for about 30 mins or till skewer inserted comes out clean.
    (5) Leave cake to cool on wire rack and slice cake into 2 slices. Place 1 slice of cake into a 9" square cake ring.
    (6) Mousse: Heat milk till warm, then add in castor sugar and green powder. Stir till evenly mixed. Fold in egg yolks and stir. Be careful not to allow the egg yolk to overcook and it will become lumpy.
    (7) Add in melted gelatin mixture and leave to cool.
    (8) Fold in whipped cream gently.
    (9) Pour half of the mousse filling onto the prepared cake ring and then top up with the other slice of green tea sponge cake.
    (10) Pour balance mousse on top and level it evenly. Refrigerate till mousse is set.
    (11) Take out the cake from the cake ring and sieve green tea powder on top and decorate as desired.

    Tuesday, September 15, 2009

    Cinnamon Roll Recipe



    Step 1:

    You will need


    • 550 g flour
    • 25 g fresh yeast , or 8.5 g of dry yeast
    • 70 g melted butter
    • 210 ml milk
    • 75 g sugar
    • 2 eggs
    • 1 pinch salt
    • 1 tbsp cinnamon
    • 200 g brown sugar
    • 85 g butter kept at room temperature
    • 1 egg
    • 2 tbsp milk
    • 1 Handful flour
    • 1 Mixer with the hook attachment
    • 1 Rolling pin
    • 1 Knife
    • 1 Baking tray with parchment paper
    • 1 2 bowls (large and small)
    • 1 Tea towel
    • 1 brush
    • 1 spoon
    Step 2:
    Begin the dough
    Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.
    Step 3:
    Knead and let the dough rise
    Put a little flour inside the bowl and also sprinkle some on your work table. Now knead the dough briefly. Add a little more flour to the bowl and sprinkle a little onto the dough. Return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.
    Step 4:
    Make the filling
    While the dough is rising you can place into a bowl the brown sugar, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.
    Step 5:
    Preheat oven to 185°C
    You can now set the oven to 185 degrees Celsius.
    Step 6:
    Roll the dough
    Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.
    Step 7:
    Shape the rolls
    You can now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.
    Step 8:
    Wash and bake
    Take your egg wash and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.
    Step 9:
    Cool and serve
    Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm. Try them both ways!


    Roast & Oven Bake:
    How To Make Cinnamon Rolls

    Pandan Kaya Layer Cake Recipe




    • 100ml pandan juice (blend 6 pandan leaves with about 125ml water, strain)
    • 4 egg yolks
    • 90g castor sugar
    • 160g all-purpose flour, sifted
    • 1/2 tsp baking powder, sift with flour
    • 1/2 tsp baking soda, sift with flour
    • 1 tsp pandan essence
    • 50gm corn oil


    • 4 egg whites
    • 60gm castor sugar
    • 1/4 tsp cream of tartar


    1. Add all ingredients in (A) and mix well until the mixture is smooth.
    2. Beat (B) until stiff peak form.
    3. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites. Fold lightly to combine both mixtures.
    4. Pour into a 8in round cake pan. Bake at a preheated over at 180 deg C for 40-45mins.
    5. Invert to cool. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.


    For Filling & Topping:

      900 ml. Coconut milk (i use Savoy Coconut Cream)

      9 Tbsp. Hoen kwee flour / green pea flour

      1 Tbsp. agar agar powder

      1/2 tsp. salt

      a little green colouring

      a little pandan paste

      180 gm. sugar

      60 gm. Dessicated coconut for covering cake


      1) Put all the ingredients into a pot and stir till evenly mixed.

      (2) Cook over medium heat till mixture thickens and smooth. Cool slightly before using. Make sure it is still in pouring consistency.

      (3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya. Press slightly after layering the cake onto the kaya and make sure that the kaya fills the sides on the last layer.

      (4) Leave aside to cool and set before chilling in the fridge.

      (5) Remove cake from cake ring and cover the whole cake with dessicated coconut. If you are using an ordinary cake pan, line the cake tin before putting in the first layer of cake and when removing cake, introduce air in by folding 3 or 4 strips of paper and slipped them to the side of cake. Cake will then dislodged easily.

      (6) Serve chilled.

    Sunday, September 13, 2009

    Peppermint Chiffon Cake Recipe



    INGREDIENTS (Nutrition)

    • 2 1/2 cups cake flour
    • 1 1/2 cups white sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 cup vegetable oil
    • 7 eggs
    • 1/2 cup water
    • 1/2 teaspoon cream of tartar
    • 1 1/2 teaspoons peppermint extract
    • 1/2 teaspoon vanilla extract
    • 15 drops red food coloring



    1. Preheat oven to 325 degrees F (165 degrees C).
    2. Separate the eggs.
    3. Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
    4. Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
    5. Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
    6. Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.


    Nutritional Information

    Peppermint Chiffon Cake

    Servings Per Recipe: 12

    Amount Per Serving

    Calories: 332

    • Total Fat: 12.3g
    • Cholesterol: 124mg
    • Sodium: 354mg
    • Total Carbs: 49g
    • Dietary Fiber: 0.5g
    • Protein: 6.1g

    Friday, September 4, 2009

    Hong Kong Style Egg Tarts Recipe

    INGREDIENTS (Nutrition)

    • 125 g confectioners' sugar
    • 375 g all-purpose flour
    • 225 g butter
    • 1 egg, beaten
    • 1 dash vanilla extract
    • 135 g white sugar
    • 355 ml water
    • 9 eggs, beaten
    • 1 dash vanilla extract
    • 235 ml evaporated milk



    1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
    2. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
    3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

    Nutritional Information

    Hong Kong Style Egg Tarts

    Servings Per Recipe: 12

    Amount Per Serving

    Calories: 393

    • Total Fat: 19.8g
    • Cholesterol: 217mg
    • Sodium: 169mg
    • Total Carbs: 45.7g
    • Dietary Fiber: 0.8g
    • Protein: 8.6g


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    Lady Fingers Sponge Recipe


    6 Eggs Yolks(large)
    70g castor sugar
    75g All purpose Flour
    15g Corn Flour
    6 Egg Whites(Large)
    70g Castor Sugar
    1/4tsp cream of tartar
    Icing sugar or dessicated coconut for dusting

    (1)Beat (A)for 2 minutes add in (B) and mix well.
    (2)Whisk(C)till stiff.
    (3)Combine(A) and (B) together and pipe out a finger shape.
    (4)Dust some icing sugar on top of the lady sponge.

    (5)Bake for 180c for 15-20mins or till brown.Depend on types of Oven you use.



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    How to Make Red Bean Paste

    Prep Time: 8 hours, 00 minutes
    Cook Time: 2 hours, 30 minutes
    • 2/3 cup dried red beans
    • Water for boiling
    • 1/2 cup sugar
    • 1/4 cup oil for frying
    1. Wash the beans and throw out any that are damaged. Place the beans in a small to medium-sized saucepan, cover with water and soak overnight. (This helps shorten the cooking time).
    2. The next day, bring the beans and water to a boil. Simmer for 1 1/2 - 2 hours, until the beans have softened, adding more water as necessary. Drain.
    3. Process the beans in a blender until smooth. Remove from the blender, and stir in the sugar.
    4. Heat the oil in a wok or frying pan. Fry the beans on medium-low heat (about 4 on an electric stove) for a few minutes until they are dry, pressing them gently with the back of a spatula to form a paste.
    5. Cool and use as called for in the recipe. (Stored in a sealed container in the refrigerator, homemade sweet red bean paste will last for approximately one week). Yields approximately 1 3/4 cups.

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    Thursday, September 3, 2009

    Snow Skin Lotus Paste Mooncake (冰皮莲蓉) Recipe


    Ingredients: (makes 10 x 5.2cm diameter mooncakes)

    Snow Skin

    100g Koh fun (commercial fried glutinous rice flour)
    70g Icing sugar
    30g Shortening
    120g Cold water


    300g Lotus Paste
    50g Melon Seeds


    Snow skin

    1. Sift Koh Fun and Icing sugar into a mixing bowl.
    2. Rub shortening into the flour mixture.
    3. Gradually mix in cold water till a soft dough forms.
    4. Scale and weigh 30g per portion for each mooncake. (According to the size of your mooncake mould.)


    1. Mix together lotus paste with melon seeds
    2. Scale and weigh 40g per portion for each mooncake filling. (According to the size of your mooncake mould.)


    1. Wrap each portion of filling with a portion of snow skin.
    2. Press into mooncake mould.
    3. Knock out and chill before serving.

    Tau Sar Piah (豆沙饼)

    Ingredients (100 pieces):

    Dough A
    230g Flour
    130g oil (reduced it to 100g)

    Dough B
    460 g Flour
    250g Oil (reduced to 200g)
    180g water
    1 tsp vinegar

    180g oil
    10 – 15 shallots – thinly sliced
    300g sugar (reduced to 200g)
    3 tsp salt
    3 tsp white pepper
    600g mung beans



    1. Soak the beans for at least 2 hours, steamed and mashed.
    2. Add sugar, salt & white pepper to the mashed beans.
    3. Heat oil, fry the shallots till brown and fragrant
    4. Pour in the bean mixture. Fry till mixture dry and you are able to form balls with it.
    5. Divide filling into 100 pieces. (instead of dividing into a 100 pieces, i measured 15g filling portion for each tau sar piah)

    Pastry Skin

    1. Mix ingredients for dough A together.
    2. Wrap dough with cling wrap and set it aside for 30mins.
    3. Divide into 100 pieces
    4. Mix Ingredients for dough B together
    5. Wrap dough with cling wrap and set it aside for 30mins.
    6. Divide into 100 pieces


    1. Take a portion of Dough B and wrap it around Dough A.
    2. Flatten it and roll it up.
    3. Flatten again and roll up.
    4. Flatten and wrap the filling in it.
    5. Brush with egg wash and top with sesame seed.
    6. Bake for 25-30mins in 175 degrees oven or till golden brown.
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    Lotus Paste Recipe

    Homemade Lotus Paste

    Homemade Lotus Paste


    200g Lotus Seeds
    180g Sugar
    160ml Peanut oil or 100ml Olive Oil 
    1 Tbsp Honey
    1 Tbsp Condense milk
    1/8 Tsp salt


    1. Soak Lotus Seeds with water and allow it to rest for 20 mins.
    2. Drain and discard water from Lotus seeds. Pour in hot boiling water and cover it for 30 mins.
    3. Wash away lotus seeds skin and remove green centre then cook seeds with water till soft and tender.
    4. Blend the lotus seeds till smooth.
    5. Heat up a wok/pan, melt half the sugar until it turns golden brown in color.
    6. Pour in blended lotus seeds, remaining sugar, oil and salt.
    7. Cook over medium flame, stirring all the time until the lotus seed paste thickens.
    8. Stir in honey and condense milk. Continue stirring till paste leaves the side of the wok/pan.
    9. Cool before use.
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    Oven Baked Potato Wedges with Breadcrumbs Recipe

    • 2 teaspoons cooking oil to grease baking sheet
    • 5 large potatoes, peeled and cut into wedges
    • 1/2 cup melted butter or olive oil
    • 1 cup seasoned bread crumbs
    1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with the olive oil.
    2. Brush potato wedges with butter, and roll in bread crumbs. Place wedges on prepared baking sheet.
    3. Bake in preheated oven for 20 minutes, COVERED IN FOIL FIRST! Then remove from oven and turn wedges; cook for 10 to 15 minutes WITHOUT THE FOIL, if you use a fork to poke and its easy to go in - it's done. This step is VERY important, PLEASE for the love of GOD do not leave it in for 40 minutes without turning! Bake 20 minutes, take out and turn, then cook for extra 10-15 minutes. (Some people misunderstood and left it in for the whole 40 minutes while some didn't understand and just bake for 20 minutes! Results in terrible potato wedges!)

    Shanghai Mooncake Recipe (上海月饼)


    Mini Shanghai Mooncake

    Ingredients: (8 mooncakes)

    350g flour

    180g shortening

    150g Icing sugar

    1 1/2 tsp salt

    20g corn flour

    20g custard powder

    60ml coconut milk

    150ml evaporated milk

    5 salted egg yolks

    8 century egg yolks



    • Prepare salted egg yolk custard
    1. Measure 20g corn flour, 20g custard powder, 70g sugar and mix it well in a bowl.
    2. Add in 60ml coconut milk, 1/2 tsp salt and mix it well.
    3. Add in 150ml evaporated milk and mix it well.
    4. Add in 5 salted egg yolks and mix it. In this stage, leave the salted egg yolk in the mixture without breaking it.
    5. Steam the salted egg yolk custard in a steamer about 20 minutes until it settled (no running liquid).
    6. After it has settled, mix it well with an egg beater. Wrap it with plastic and set  it aside to cool.
    • Prepare 8 century egg yolks
    1. Boiled 8 century eggs and after it’s done, extract century egg yolks and set aside to cool.
    • Prepare water dough
    1. Sift 200g flour in a mixing bowl.
    2. Add 100g shortening and mix it well.
    3. Sift 80g sugar and mix it well.
    4. Slowly add in 75ml water and keep mixing until it become a soft dough.
    5. Divide water dough into 8 and knead it into 8 round dough  and set aside.
    • Prepare oil dough
    1. Sift 150g flour in a mixing bowl.
    2. Add 80g shortening and mix it well.
    3. Add in 1 tsp salt and keep mixing until it become a soft dough.
    4. Divide oil dough into 8 and knead it into 8 round dough  and set aside.
    • Combine water dough and oil dough
    1. Pour some flour on your working board and roll 1 water dough with a wooden roller several times and make it into a rectangular shape. Put 1 oil dough in the centre and wrap it up into a round dough. Set aside. Repeat the same process for the rest.
    2. Again, pour some flour on your working board. Roll 1 combined dough with a wooden roller several times, roll it like a swiss roll and set aside. Repeat the same process for the rest of the combined roll.
    3. Roll the combine swiss roll for the second time. Again, take 1 combined dough (already rolled into swiss roll), put it 12 o’clock (vertical) and roll it with wooden roller several time. Roll it into swiss roll and set aside. Repeat the same process for the rest.
    • Combine salted egg yolk custard and century egg yolk (Make sure salted egg yolk custard and century egg yolk is cool)
    1. Knead salted egg yolk custard into soft dough. Divide equally into 8 dough (approximately 70g each). Make it a rectangular shape, put 1 century egg yolk in the centre and wrap it up into a round dough. Repeat the same process for the rest.
    • Combine all
    1. Pour some flour on your working board. Roll combined dough (swiss roll shape) with a wooden roller several times and make it into a rectangular shape. In the centre, put 1 combined salted egg yolk custard and century egg yolk and wrap it up into a round dough. Repeat the same process for the rest.
    • Ready to bake
    1. Put parchment paper (optional) on your baking tray and put all 8 mooncakes for baking.
    2. Lightly brush with egg glaze (1 egg mix with 1/4 tsp salt) and sprinkle surface with some black and white sesame seeds. (optional)
    3. Bake in preheated oven at 180 degree Celsius about 40 minutes.

    Wednesday, September 2, 2009

    Scottish Shortbread Recipe



    INGREDIENTS (Nutrition)

    • 455 g butter
    • 220 g packed brown sugar
    • 560 g all-purpose flour



    1. Preheat oven to 325 degrees F (165 degrees C).
    2. Cream butter and brown sugar. Add 3  to 3 3/4 cups flour. Mix well.
    3. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
    4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.


    Nutritional Information

    Scottish Shortbread IV

    Servings Per Recipe: 24

    Amount Per Serving

    Calories: 256

    • Total Fat: 15.6g
    • Cholesterol: 41mg
    • Sodium: 112mg
    • Total Carbs: 26.9g
    • Dietary Fiber: 0.6g
    • Protein: 2.6g

    Tuesday, September 1, 2009

    American Cheesecake Recipe


    replacement-for-how-to-make-american-c-2 Serves: 1

    Preparation Time: 30 minutes

    Cooking Time: 1 hour
    Oven Temperature: 180  (360° c  -   ° f180)
    You Will Need
    • 15 graham crackers , crushed
    • 2 tbsp butter , melted
    • 220 g cream cheese , softened
    • 300 g white sugar
    • 180 ml milk
    • 4 medium eggs
    • 230 g sour cream
    • 1 tbsp vanilla extract
    • 30 g all-purpose flour
    Step 1:
    Pre heat your oven to 180 C/Gas Mark 4.
    Step 2:
    Graham Cracker Crust
    Place 15 graham crackers into a plastic bag and crush them using a rolling pin. Pour the crushed graham crackers into a bowl and drizzle 2 tbsp melted butter over them. Mix thoroughly. Pour the mixture into a 22-30 cm spring form pan and press firmly, spreading the crust evenly up to the sides.
    Step 3:
    Cheesecake Filling
    Scoop 220 g softened cream cheese into a big bowl and add 300 g white sugar. Blend together until creamy. Next, add 175 ml milk and mix. Add 4 eggs, one at a time, until they are blended completely into the batter. Finish by adding 230 g sour cream, 1 tbsp vanilla extract and 30 g all-purpose flour. Keep mixing until smooth and creamy.
    Step 4:
    Pour And Bake
    Pour the entire bowl of batter onto the graham cracker crust in the spring form and place the spring form in the pre-heated oven and bake for 1 hour. Shut the oven off and let the cheesecake cool in the oven for as long as five hours. This will keep it from cracking when you transfer it to the refrigerator.
    Step 5:
    Remove the cooled cheesecake from the oven and put it in the refrigerator to chill. The colder your cheesecake, the more firm the filling will be.
    Step 6:
    Use a knife to separate the cheesecake from the spring form. Release the pan from its base and gently lift it off the cheesecake. Slice the cheesecake into segments and serve on a chilled plate. Garnish with fresh fruit and enjoy!