Tuesday, August 24, 2010

Double Boiled Chinese Pears With White Fungus

2 Chinese Pear (Cut 1/4 portion)
100g White Fungus (Soaked)
80g rock sugar
15g Nam Hang Pak Han seeds

Mixed all ingredients into a pot and double boiled for 1 - 1 1/2 hours.

Sunday, August 22, 2010


Ingredients A:
250g Philadelphia Cream Cheese
50g Butter
100ml Fresh Milk

Ingredients B:
60g Superfine Flour (top or cake flour)
20g Cornflour
6 Egg Yolks
1 tbsp Lemon Juice
¼ tsp Salt

Ingredients C:
6 Egg Whites
¼ tsp Cream of Tartar
140g Castor Sugar

1.Mixed ingredients A and melt in double boiler and cool the mixture until room temperature.
2.Fold in ingredient's B and mix well.
3.Whisk egg whites with cream of tartar until foamy and then add in sugar and whisk until soft peaks form.
4.Fold in half of the ingredients C into the mixture and mix well. Then add in the other half and mix them evenly.
5.Pour the mixture in paper cup or 8 inches round cake pan (lightly grease and line the bottom and side of the pan with greaseproof paper).
6.Finally, bake for 45 - 60 minutes or until set or golden brown at 160 °C.
Recipe from the Internet (Thank to Ai Wei's blog http://ivyaiwei.blogspot.com/ ) ,1st time try but turn out very successful. Those who like soft cake should try this cake and will never regret.

Wednesday, August 18, 2010

Carrot Cake


Self- Raising Flour - 375g ( 2 1/2 cups)

Baking Powder - 6g ( 1 1/2 tsp)

Baking Soda - 4g ( 1 tsp)

Cinnamon Power - 4g (1 tsp)

Salt - 1g (1/4 tsp)

Brown Sugar - 135g ( 3/4 cup)

Castor Sugar - 180g ( 1 cup)

Eggs - 200g ( 4 eggs)

Corn Oil -100g ( 1cup)

Butter (melted) - 100g ( 1 cup)

Grated Carrots - 350g

Walnuts (Chopped) - 30g


Cream Cheese - 180g ( 3/4 cup)

Butter - 40g ( 3 tbs)

Icing Sugar - 40g ( 1/3 cup)

Lemon Juice - 5g ( 1 tsp)


1. Pre-heat oven 180C (350F)

2.Steve the self-raising flour, baking power, baking soda together. Pour it into a mixing bowl.

3. Add in grated carrots, corn oil, melted butter, Cinnamon power, brown sugar, Castor sugar and eggs.

4. Mix until smooth. Finally, blend in the chopped walnuts.

5. Pour batter into a greaseproof paper lined square cake pan 22cm X 22cm X 2 cm or 9in X 9in X 1.5 in or cup cake mould.

6.Bake in the oven for 40- 55 minute.

7. Allow the carrot cake cool. Then decorate the top with the cream cheese topping. Place cake in the refrigerator.


8.To prepare cream cheese topping, place ingredients in a mixing bowl. Mix until smooth. Apply on top of cake.

NOTE : Above cake shown without cream cheese topping. (Not enough time to prepare cream cheese, need to rush to work. Back from work, left only few carrot cup cake... so, did't borther to make cream cheese!)

Saturday, August 14, 2010

Cha Siew Pau

Yesterday I made some Steam Pau. There were some leftovers, so I decided to modify them by pan-fried untill base of pau is golden brown. Turn out crispy on base & tasted even better. My children gave a thumb up for these Pau!

Wednesday, August 4, 2010

Pork Chop

Asian butchers have a different way or style of cutting. Presentations are totally out. I personally think they should follow some of the techniques being practised in the Western countries. Avery good example is this pork chop which I have just cooked. It's so dry, hardly any fat at all in the meat.Western butchers would
normally leave some fat along the fringe of the chop, as well as some rib and back bones.

The pork fat will give that extra flavour cum moisture and the boney part will enhance that chunkiness.T bone steak is one good example. Eventhought this dish was a bit dry , my children were well pleased with the difference.Served well with cream of mushroom soup.

Monday, August 2, 2010

Steamed Sweet Potato Kuih


300g orange sweet potatoes
150g tapioca flour
100g sugar
300 ml tick coconut milk
1/2 tsp salt
some small chinese tea cup or aluminium tray

1/2 grated coconut, white parts only
1/2 tsp salt

1. Peel, wash and cut sweet potatoes into chunks. Steam with high heat for 15 - 20 minutes until very soft.

2.Smash sweet potatoes and pput into a cake mixer, add tapioca flour, sugar and beat until very smooth and fine. Slowly pour in thick coconut milk, salt and mix into very smooth thick batter.

3. Strainer the batter and pour batter into small chinese cups or tray and steam with high heat for 15 mins until cooked.

4. Leave to cool before removing them from tea cups or cut into small pices and coating with coconut (Mix white grated coconut with salt).

Sunday, August 1, 2010

Lo Mai Kai (Steam Glutinous Rice With Chicken)

2 sticks chinese sausage (lap cheong)
small bowls or lotus leaves
Ingredients A
10 Chinese mushrooms - soaked until softened
20g dried shrimps
2 colves garlice - minced
5 shallots - sliced

For chicken :
500g chicken - chopped
3 cloves garlic
1/2 tsp sesame oil
1 tbs light soy sauce
2 tbs dark soya sauce (Thick Caremel Sauce)
3 tbs oyster sauce
2 tbs Chinese cooking wine (Shaoxing wine)
1 tsp sugar
1 tsp grounded white pepper
2 tbs cooking oil

For glutinous rice:
450g glutinous rice
250 ml hot water
1/2 tsp sesame oil
1 tsp Chinese 5 spice powder
1/2 tsp grounded white pepper
1 tsp sugar
3 tbs oyster sauce
1 spoon chicken stock
1 tsp light soy sauce
1 tsp dark soya sauce ( Thick Caremel Sauce)

Directions:The day before:
Mix all ingredients/ seasonings for chicken a bowl and leave to marinade in the fridge overnight.
Wash glutinous rice, add enough water to cover all the rice and leave to soak overnight.

On the day:For glutinous rice:
1.Drain glutinous rice and mix with other ingredients/ seasonings.

2.Place this in a tray and steam over medium-high heat for 15 mins.
Fluff the rice with a fork.

3.Place Chinese sausages on top of rice.

4.Continue steaming for a further 15 mins or until rice is cooked.

5.Remove sausages and slice.

6.Place steamed rice and sausages aside for later use.

7.Heat up oil in a pan, pour in ingredient A stir fry till fragrance.

8. Add chicken and mushrooms till cooked.

9. To assemble -In lightly greased bowls or lotus leaves (bring to boil before use)

10.Place a layer of sausages, chicken and mushrooms.

11.Cover with glutinous rice.

12.Steam over medium-high heat for 30 mins.