Tuesday, September 15, 2015

Chocolate Chip Cookies (Salted?)

Who don't like chocolate chip cookies? This recipe create crispy edge and chewy center chocolate chip cookies. However, if you prefer crispier cookies (no chewy center) extend baking time 1 to 2 minutes more than specify in the recipe.

For this recipe, I melted the butter because I forgotten to leave the butter at the room temperature to soften. With this melted butter, I notice that the mixture appear to be slightly wet. I refrigerate the mixture in the refrigerator for 20 minutes before I shape it and baked. If you have extra minutes to spare and forgot to leave the butter out, you can melt butter in microwave and leave it cool at room temperature.

Sorry for the lack of pictures, and Oh! this recipe gave me about 45 pieces of chocolate chip cookies of that size (please see picture above).

  • 1 cup (250g) butter, room temperature to soften (I used salted butter)
  • 1 1/2 cups brown sugar (packed)
  • 2 eggs (room tempreture)
  • 2 tsp vanilla extract
  • 3 cups self raising flour
  • 1/3 cup chocolate/ cocoa powder
  • 1/2 tsp salt
  • 2 cups semi sweet (dark) chocolate chip
  • Seasalt to sprinkle if you are after salted chocolate chip cookies
  1. Preheat oven at 180 degree Celsius and line tray with baking paper or grease the tray.
  2. Wet ingredients: Cream butter and brown sugar. Add eggs, one at a time and whisk till combine. This will loosen the mixture. Add in vanilla extract and combine. Set aside.
  3. Now, it's time for dry ingredients. In another bowl combine well self raising flour, chocolate powder and salt.  
  4. Add dry ingredients into wet ingredients in 3 additions. Mix well after each additions. 
  5. Once done, add in chocolate chips. I use chocbits that could hold it shapes for baking. Mix well.
  6. I refrigerated the cookie dough for 20 minutes because instead of soften the butter at room temperature, I've melted the butter in microwave.
  7.  After 20 minutes (cookie dough have firmed up), I use tablespoon for size and shape it to round. Place the shaped cookie dough on the baking tray 1 inch apart because the cookie will expand in the oven. 
  8. Bake for 12 - 13 minutes depending on the size of the cookies and your oven. Or I shall say bake until the side is golden. Once ready, remove for the tray from oven let the cookies cool down a bit before carefully remove the cookies to cooling rack. 
  • For Salted Chocolate Chip Cookies sprinkle some seasalt on the shaped cookies dough before you bake it.
  • I find that refrigerated cookie dough did not flatten as much and it appear crispier.

Monday, September 14, 2015

Slow - Baked Salmon with Chorizo Crumb

Salmon and chorizo always stand out in my food dictionary. Salmon is well known for its health benefits such as omega-3, protein and amino acid while chorizo may not be as famous for its health benefits it still contain some protein, selenium, Zinc and B-12.

Serve this with spaghetti aglio e olio (garlic and olive oil) and blanched asparagus or perhaps sweet potato mashed or pumpkin mashed.

Raw salmon with rosemary, thyme and dried parsley ready for slow baked


  • 2 x 230g Salmon fillet skin on
  • 2 tbsp extra virgin olive oil
  • 2 sprigs thyme
  • 2 sprigs rosemary 
  • 2 tsp dried parsley
  • salt and pepper
Chorizo Crumb
  • 1 chorizo skin removed,small cubed
  • 1 pinch of salt (optional) as chorizo may already contain salt
  • 1generous pinch of sweet paprika (optional)
  • 1 clove garlic, finely chopped
  • 3 tbsp olive oil
  • about 1/2 cup breadcrumbs
  • 1/2 tbsp balsamic vinegar

1. SALMON : Pre heat oven oven to 100 degree Celsius. Line baking dish with baking paper. Lightly oil the skin and sprinkle with salt and pepper. Place salmon fillet skin down into the dish. Drizzle remaining olive oil, season with salt and pepper and arrange herbs on top of fillets. Bake for 20 to 30 minutes depending on the oven heat or until you are able to see protein form at the side of the fish or until the fish almost fall apart when gently press with fork.

2. CHORIZO CRUMB : Heat 1 tbsp olive oil, add in a pinch of salt and chorizo. Fry until golden. Add in sweet paprika and garlic. Cook for 1 - 2 minutes. Add remaining olive oil (2 tbsp) and the breadcrumbs. Toss in the pan until golden brown and crispy. Remove from heat and drizzle over balsamic vinegar.

Once all cooked, assemble all the components and then nom nom. 
I have used dried parsley in the recipe however you can always substitute with fresh parsley.  Garlic can be substitute with french shallot 
Quantity of chorizo crumbs is enough to serve 4 

Enjoy !!!!

Sunday, October 26, 2014

Southeast Asia Mushroom Soup

After my recent visit to Bali I often find myself missing the taste of Southeast Asia. Especially their fresh, light, tangy, chilli soup. So today I am making this soup to ease my crave. In terms of mushroom, you can use any type of mushroom you like. I have dried Shiitake Mushroom and dried Black Fungus/Mushroom at home so I decided to rehydrate both and used it in my soup. Black fungus may not sound appetizing but it is pack with goodness. It improves circulation, lower cholesterol, help in treating dryness for example dry throat, dry cough and anti viral and it is tasteless on its own.

  • 1 tsp vegetable oil
  • 2 spring onion (white bit), finely chopped
  • 4 gloves garlic, minced
  • 1 shallot or half small brown onion, finely chop
  • 5 dried Shiitake mushroom, rehydrate, squeeze out liquid and sliced
  • a handful of black fungus, rehydrate, squeeze out liquid and cut into 2
  • 1 - 2 red chilli, seeds removed and finely chopped
  • 1 litre vegetable stock, I used homemade vegie stock
  • Juice of 1 lime (depending on your taste)
  • 5 kaffir lime leaves, stem removed
  • 1 carrot, cubed
  • a handful of green beans, cut to about 2 cm length
  • salt and pepper to taste
  • Fried shallots - to garnish (How to make your own Crispy Fried Shallot - Click Here)
  1.  Heat oil in a saucepan that can hold 1 litre or more liquid.
  2. Saute spring onion, garlic and shallot until aromatic and lightly brown. About 5 minutes.
  3. Add chilli and stir well. Add in sliced mushroom and black fungus cook for further 3 minutes.
  4. Pour in the stock, lime juice and Kaffir lime leaves and bring to boil. 
  5. Once boil add in carrot and bean and season to taste.
  6. The soup is ready to be serve when the vegetables are tender. 
  7. Garnish with deep fried shallots.
  8. Serve with warm steam rice and sweet soy sauce. YUM!

Saturday, August 9, 2014

Simple Beef Stroganoff

This delicious and easy to cook beef stroganoff can be coupled with steam rice or pasta. The only trick to this recipe is to add in sour cream right before serving. Hope you like this recipe.

  • 600g beef strips (I use rump steak)
  • 2 tsp garlic, mince
  • 2 shallots, cut into segment
  • 300g button mushroom, sliced (I used can Champignons)
  • 1 1/2 tbsp paprika
  • 3 - 4 tbsp tomato paste
  • 3 1/2 cup beef stock
  • 1 1/2 cup sour cream
  • Vegetable oil
  1. Heat oil in a pan or casserole pot that is big enough to accommodate the ingredients above. Seal beef strips in a hot smoking pan/pot. Seal the beef strips in a small batch and set aside. 
  2. Once all beef strips is sealed, return all to the same hot pan/pot, add garlic, shallots, mushroom, paprika and tomato paste. Combine well and fry for 2 minutes or until fragrant. 
  3. Add in beef stock and stir to combine. Bring to boil, cover with lid simmer for 20 minutes or until the meat tender.
  4. Stir in sour cream before serving. 
  5. Service with rice or pasta.
Enjoy =)

Wednesday, August 6, 2014

One Bowl Orange Cake

One Bowl means minimum wash and at the same time is able to fulfill the cake craving.

  • 125g butter
  • 1 1/8 cup caster sugar
  • 2 oranges - get the zest 
  • 1 cup orange juice
  • 1/2 tsp orange essence (optional)
  • 1 1/4 cup self raising flour
  • 2 eggs, lightly beaten
  1. Pre heat oven at 180 degree and greased or line cake pan.
  2. Melt butter in the double boiler and add in caster sugar. Once caster sugar incorporated well with the butter, remove the mixing bowl from double boiler.Let it cool down a little to avoid scrambling the eggs.
  3. Add in egg and mix well with orange juice, orange zest and orange essence.
  4. Mix in self raising flour in 2 to 3 addition and mix until just combined.
  5. Pour into prepare cake pan. Bake in the oven for 40 minutes or until the tester comes out clean. Cool for 10 minutes before move it to wire rack to cool.

Wat Tan Hor / Cantonese Style Flat Noodles in Egg Gravy

Say hello to my childhood favourite.

Melbourne weather has been very cold lately and Wat Tan Hor will be a prefect fit for this cold weather. So here I am, dishing up wat tan hor to warm the body up.


Charred Flat Noodles
  • 350g Flat Noodles (Kuey Teow) - available at asian grocery
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1/2 - 1 tsp cooking caramel (optional) - available at asian grocery
Egg Gravy
  • 1 tbsp cooking oil 
  • 2 cloves garlic, minced
  • 2 slices of ginger
  • 15g pork or chicken (marinate with a generous pinch of salt, pepper, sugar and corn flour, 1/4 tsp of light soy sauce, sesame oil or vegetable oil and Chinese cooking wine)
  • 10 prawns, peeled and deveined
  • a small packet of fish cakes, sliced 0.5cm thick 
  • 10 slices of squid
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • a pinch of sugar
  • a dash of white pepper
  • 2 cups of stock (I used homemade pork bone stock)
  • salt to taste
  • 2 tsp corn flour, diluted with 1/8 water
  • 2 stalks of choy sum, chop 2 inch length
  • 2 eggs, lightly whisk

  1. Soak flat noodles in warm water to separate the clumps then drain thoroughly. Instruction will be on packages
  2. Mix 1 tbsp dark soy sauce, 1 tbsp light soy sauce and 1 tsp cooking caramel to the flat noodles.
  3. Char flat noodles in a smoking hot wok for a few minutes. Try not to move the flat noodles so that it charred and did not break into pieces. Set aside and keep warm.
  4. Heat cooking oil. Saute garlic and ginger until golden and aromatic. Then add in marinated meat, prawn, fish cake and squid. Stir fry briefly. 
  5. Now, add in the seasonings - oyster sauce, light soy sauce, sugar, white pepper and salt. Mix well and add in stock. Bring it to simmer. Check the seasoning. 
  6. Add in diluted corn flour. Simmer for few minutes until thickened. Add in choy sum. 
  7. Turn off heat and pour in lightly whisk eggs. Quickly stir the eggs to scramble it.
  8. Check the seasoning again before dish out. 
  9. Wat Tan Hor usually serve with green pickle chilli but I don't have it at home so I cut some red chillies and mince garlic and mix with light soy sauce, fish sauce and lemon juice.

Flat noodles mix with light soy sauce, dark soy sauce and cooking caramel

If you are using fresh prawn you can save the prawns heads and shells to turn into prawn stock

Sunday, June 29, 2014

Moist and Light Chocolate Cake (No electric mixer/beater needed !!!)

Who is not into chocolate cake? I am always into chocolate cake but the problem is sometimes I just want to be able to mix the ingredient up with very limited equipment used and stick it into the oven  and eat it. Cadbury kitchen recipe definitely save my day today. Thumbs up to #cadburychocolate #cadburykitchen and I did amend the recipe here and there. For original recipe please click the link above. One last thing this recipe is definitely a keeper.

  • 1/2 cup water (original recipe call for 1 cup water. I used 1/2 cup water and 1/2 cup milk)
  • 1/2 cup milk
  • 1 1/8 cups caster sugar
  • 125g butter
  • 1/2 cup drinking cocoa powder
  • 1 1/4 cups self raising flour
  • 2 eggs, lightly beaten
  • 1/2 tsp vanilla essence (optional)
  • 1/4 tsp salt
  • 50g chocolate bits (optional)

  1. Preheat oven at 180 degree and greased or line cake pan.
  2. Combine water, milk sugar, butter and cocoa in a saucepan and warm but do not boil, stirring until sugar dissolved. Then bring to the boil and simmer gently for 2 minutes. Transfer mixture to a bowl and cool for 30 minutes. To speed up the cooling process you can stick it into fridge. 
  3. Add vanilla essence, salt and chocolate bits and mix well.
  4. Then add SR flour and lightly beaten eggs and mix until just combined. 
  5. Pour into a greased or lined cake pan. Bake in the oven for 40 minutes or until the tester comes out clean. Cool for 10 minutes before moving to wire rack to cool completely.

  • Ingredients should be at room temperature for at least 30 minutes
  • Make sure the chocolate mixture is cool properly before you add in flour or eggs otherwise you will need to deal with clumped flour or scrambled eggs.


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