Wednesday, February 29, 2012


Salmon sushi, Egg+cucumber+Crab stick+radish pickle sushi

Tuesday, February 28, 2012


Smoked breast duck with cucumber+butter served with grape, chocolate & candies

Sunday, February 26, 2012


Still remember many years back, my friend (Ann) taught me how to to bake the easiest cake, by using chinese bowl to measure the ingredients. My first orange chiffon cake come out successfully & it encouraged me to bake more. For 1st timers, try this & you will sure like the cake. Today I taught my Princess Stephenie this cake and it turned out perfectly with satisfaction.
10 egg white (size AA or AAA)
8 egg yolk
1 chinese bowl self rising flour or cake flour (sifted)
3/4 chinese bowl castor sugar
4 tbps vegetable oil or safflower oil
1 freshly squeezed orange juice & orange zest
1 tbsp cream of tartar

1. Separate the eggs and place the whites in one bowl and the yolks in another.
2.Preheat the oven to 150 degrees C and have ready a 10 inch (25 cm) two piece tube pan
3.In the bowl, add the flour, sugar (minus 3 tablespoons), egg yolks, oil, orange juice, orange
zest, and oil until combined & smooth.
4.In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3
tablespoons of sugar and beat until stiff peaks form.
5. Use a rubber spatula gently fold the egg whites into the batter just until blended
6. Pour the batter into the ungreased tube pan and bake for about 55 minutes
7. Cool the cake upside down and let the cake cool completely before removing from pan.

Tuesday, February 21, 2012


350g white flour

2 tbsp. sugar

1/4 tsp. salt

200g cold butter, broken into small pieces

5 tbsp. cold vegetable shortening ( I did't add but turn out fine)

6-8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

1/3 to 2/3 cup sugar

1/2 teaspoon ground cinnamon

Pinch of salt

8 medium sized apples (a medium apple = about 1 cup)

2 tablespoons butter

Preheat oven to 200c.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Bake 40 minutes or until crust is brown and juice begins to bubble through slits in crust.

Monday, February 20, 2012

Scramble Egg Open Sandwich

My 2 princess prepared scramble eggs for open sandwich.

Less than 5 minute served this. Not bad

Thursday, February 16, 2012

BENTO#67 - Bread Pudding 3

Use white & charcol bread
Served with purple & orange sweet potato, mandarin orange,cherry tomato, grape & cheese (flower)

Recipe from here

Monday, February 13, 2012

BENTO# 66 - Beef & Chicken Cocktail Sausage Roll

Redbean jelly
Beef & Chicken Cocktail Sausage Roll with white bread & bamboo chacoal bread, served with redbeans jelly, kiwi fruit & chocalate.
Happy Valentine's Day!

BENTO#65 - Chicken Cocktail Sausage With Bread

Served with onion ring & chysanthemum+ goji berry jelly

Friday, February 10, 2012


Porkchop sandwich (with butter+onion+lettuce+smoked cheese) served with mandarin orange, salad (purple cabbage), chocolate.

Thursday, February 9, 2012

BENTO # 63 - Bake Rice with Cheese & Chicken Sausage & Mushroom

Served with coconut pudding & salad -purple cabbage

- 5-6 bowl cooked rice

- 1 can button mushrooms, sliced

- 5-8 chicken sausage

- 15g butter

- 1 packet of Maggie - cream of mushroom soup + 2 1/2 cups water (Mixed)

- few slice of Cheddar Cheese

- Salt & Pepper

- Cucumber, sweet pea & cherry tomato (garnishing )

1. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken sausage pieces, saute for a few minutes

2, Add cream of mushroom soup till boil.

3. Add the cooked rice, salt and black pepper to taste. Stir well.

4.Portion out the rice into individual oven-safe baking dishes (or use alumnium tray), and topped with a layer of slice cheddar cheese.

5. Baked in a pre-heated oven at 200C (392F) for about 10-15 minutes, or until all the cheese has melted and is very slightly browned.