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.

Saturday, June 28, 2014

Crispy Fried Shallots Oil

Crispy Fried Shallots Oil is a condiments that can be added into almost any asian dish and it is a staple in my kitchen. I especially love it on congee, soups, steam fish, steam tofu and vegetable. A few drops of shallot oil does bring your Asian dish to a different level.

  • 4 french shallots or simply known as shallots or bawang merah
  • Cooking oil for frying (I used vegetable oil)
  • A pinch of salt

  1. Peel the shallots and slice thinly. 
  2. Fill wok to about 3cm deep with vegetable oil and add a pinch of salt. (If you are using pan you will need to use more oil if you are using pan due to larger pan surface). Bring to medium heat.
  3. To test if the oil has reach medium heat, drop a slice of shallot into the oil. If it bubbles then the oil is ready. 
  4. Separate the shallot rings and place them in the oil.    
  5. Fry stirring until the shallot rings turns golden brown. Once they reach this point, turn off the heat and let the shallot rings sizzling further in the hot oil for another minute or two.
  6. Then, strain the shallot rings reserving the oil in  bowl. Place the crispy shallot ring in an air tight container. Let the shallot infused oil cool down and transfer into glass jar. Place some fried shallot rings in the jar.


Keep a close eyes because  shallot rings burn quickly. 
Be generous with the cooking oil because you don't want this shallot rings turn sticky

Broccoli Beef

This dish may look and sound simply, however, it taste amazing and pack with iron, vitamins, dietary fiber just to name a few.

  • 300g beef (eye fillet) or any cut if beef you desire, cut into pieces - marinade with 1/2 tbs soy sauce, 1 tsp chinese cooking wine, 1/2 tsp sesame oil, 2 dashes of white pepper, a generous pinch of sugar and 1 tbs corn flour
  • 1 medium size broccoli, cut out the florets and blanch
  • 1 tbs + 1 1/2 tbs oil
  • 1 inch ginger piece, peeled and sliced
  • 1 clove ginger, finely chopped
  • 1 tbs soy sauce
  • 1 tbs oyster sauce
  • 1/4 tsp sesame oil
  • 1/2 tsp sugar
  • 1 tsp corn flour
  • 70ml liquid (water or stock)

  1. Marinate the beef for 20 minutes. 
  2. Blanch broccoli floret (see below). Set aside.
  3. For sauce : mixture 1 tbs soy sauce, 1 tbs oyster sauce, 1/4 tsp sesame oil1/2 tsp sugar, tsp corn flour and 70ml liquid.
  4. Heat 1 tbs oil in a wok over high heat. Add in marinated beef and stir fry until it is almost cook (60%  to 70%). Transfer to plate and set aside.
  5. Heat 1 1/2 tbs oil in a wok over high heat (I wipe clean the wok above with paper towel before I add in oil). Add sliced ginger stir fry for 10 seconds and add in finely chopped garlic. Stir fry until aromatic. Add in almost cooked beef into the wok and stir fry until the beef in cook through. Add the blanched broccoli and the sauce mixture. Stir well to combine.
  6. Once the sauce thicken, dish out and serve. Enjoy!!


Blanch: In a medium size pot of water, add a few drops of oil, generous pinch of salt and bring water to boil, . Once the water boiled, carefully add in the broccoli florets for 10 seconds. Remove the florets immediately with strainer to drain excess water .

Sunday, June 1, 2014

Egg Drop Minced Pork Ball Soup

As the weather gets colder, I will be naturally craving for warm soups and since I still have some leftover mince pork in to fridge I have decided to make Egg Drop Meat Ball Soup for dinner tonight couple with Stir Fry Beef and Broccoli.

For this soup I have used my homemade chicken broth/stock .This time around thyme is subtracted and red dates and goji berries are added.

I have also used homemade Crispy Fried Shallots Oil for flavours and aroma.

Ingredients :

Egg Drop Soup

4 cups homemade chicken broth /stock (Depending on your love towards soup)
1 tomato, sliced to 8
3 - 4 eggs, lightly beaten
Salt and White pepper to taste
Drops of Crispy Fried Shallots oil or sesame oil (optional) 

Minced Pork Ball

250g minced pork
1 1/2 tsp light soy sauce
1 tsp cornstarch
1 tsp sesame oil
1 tsp crispy fried shallots oil (Optional)
Dashes of white pepper


1. Bring to boil the chicken broth. Add in minced pork ball and bring the chicken to boil once again.
2. Add white pepper, salt and tomato.
3. Stir the soup and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around with a pair of chopsticks.
4. Cover the pot with lid for 2 minutes. Add drops of crispy fries shallots oil and crispy shallots before serving. 

Sunday, May 18, 2014

Sweet Potato Glutinous Rice Balls (Kuih Buah Melaka Keledek)

Beautiful sunny autumn Sunday perfect for Sweet Potato Glutinous Rice balls. Imagine when you bite into it, the melted palm sugar just burst in your mouth, so yummy. Be careful not to burn your tongue. Don't be dishearten by the name of this dessert. It may look and sound difficult to make, but it is actually quite easy and no machines involve. Just a little bit of patience in kneading.


400g Sweet Potatoes (orange flesh) - made about 30 balls
200g Glutinous Rice Flour (I bought mine from Asian Grocery)
8 cubes palm sugar (I used pestle to break it into smaller pieces. Knife would work the same)
1 cup Dessicated Coconut
Oil to grease

  1. Peel and cut sweet potatoes to 4 or 5 pieces. Similar size preferred so that they cook at the same time. Put in the steamer and steam until chopstick or skewer easily poke through. Remove the sweet potatoes into a large bowl, mash it and wait till it is warm. 
  2. Mix in glutinous rice flour, a pinch of salt and knead into a dough. I add 100g of G.R Flour start kneading then add  another 50g. As the was dough was still wet I add another 50g to reach the correct consistency. Sweet potatoes contains different amount of water content so I added in the G.R Flour batch by batch.
  3.  I then divided the dough into 4 equal-sized pieces. Using my hand, I gently roll each piece out to form a log about 2cm wide and use a knife to cut 2cm long pieces. This is purely depends on the size of the end product that you like. Before I roll the entire dough I make a few to trial on the sizes.
  4. I lightly floured my hands and roll each piece of dough into a ball. Using my thumb, I created a dent in the center of the ball, place small pieces of palm sugar onto the dent, wrap and roll back into a ball. Repeat with the remaining dough.
  5. Bring a large pot of water to a boil. Carefully place the balls into the pot of boiling water, immediately stir the water so that it doesn't stick to the bottom. Do not overcrowd the pot. I boiled mine in 4 batches. Cook over medium heat until the balls float on the surface, reduce heat and let it simmer for another 5 to 10 minutes depending on the size of the balls. 
  6. While waiting for the balls to float, grease the plate that you would want to transfer the balls to, so that it does not stick to the plate and remember not to stacked them too.They are very sticky. Once the balls are done, drained and placed on the greased plate.
  7. Mix well 1 cup of desiccated coconut with a generous pinch of salt. Roll each ball on the mixture until evenly coated. Then its action time. Nom Nom NOM.

Dent the center of the ball to place the palm sugar. The dough pieces in this picture is slightly over size to my liking I have then resize it smaller

Sweet potato ball before it goes into the pot


Dough: If the dough is too wet add in more flour n vice versa, until it reaches the correct dough consistency.

Size of the balls: Make sure it is not too small as you will not be able to insert generous amount of palm sugar into it, thus, the bursting of melt palm sugar in your mouth may not happen. However, if it is too big you may not thoroughly cook the ball through (although it floated) and so lead to piece of palm sugar still sitting in the balls.

Saturday, May 17, 2014

Egg Muffin Breakfast (Version 1.0)

Look at the layers

I am a bit tired of my oat breakfast lately so I figured I need bring in some excitement for my breakfast. Therefore, I decided to make egg muffins breakfast today so that I can have it for today and kept it in refrigerator for the rest of the week. Egg muffins are very versatile, you can basically put in anything you want but make sure it is cook through, any topping, amount of salt and pepper to your taste bud. This time around, I used ready make hash brown from Woolworth as the base. I cut it into smaller pieces so that it can fit snugly in the muffin pan. I then top it with diced cup mushroom, wilted baby spinach and rocket,  smoked turkey breast form Deli at Woolworth then pour in whisked egg and top with saute brown onion, some cheese and cayenne pepper.

For an healthier option, of course you can substitute the hash brown with diced boil potatoes. Add some salt into the boiling water so that the boiled potato did not turn out to be bland and swap smoke turkey breast to cook chicken breast pieces. You may scrap potatoes form recipe this together but remember your body need carbohydrate to do it essential functions.

So this is how I make my Egg Muffin Breakfast version 1.


3-4 pieces of ready make hash brown cut into pieces (not fried before hand)
3/4 cup of roughly diced cup mushroom
150g spinach and rocket, wilted, cover for 30 seconds in hot water
200g smoke turkey breast, roughly pulled or diced
5 Eggs for 6 cups muffin pan, whisked with a pinch of salt and 1/8 pepper
1/2 medium brown onion, diced and lightly saute with olive oil and a pinch of salt
Cheese enough for toppings (any cheese you desire )
Cayenne pepper, sprinkle
Olive oil to saute the onion and grease the pan

1. Preheat over at 180 degree C. Grease muffin pan with olive oil. It has to be grease properly so that removing the breakfast muffin from the pan doesn't turn into a frustrating job. You can line with paper liners too.
2. To assemble the egg muffin, I snugly placed cut hash brown at the based of the muffin cup pan. Then I put in the cup mushroom, wilted baby spinach and rocket and pulled smoked turkey breast. I then pour in whisked egg. Go easy on the salt in the whisked egg because smoke turkey is already slightly salted. Pour up to 3/4 of the muffin cup. Top with lightly sauteed onion, cheese and sprinkle of cayenne pepper.
3. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the middel comes out clean.
4. Serve and enjoy.

Snugly placed potatoes pieces. Clearly Mr. Husband not sure where to focus

Waiting for whisked eggs to fill in. One side already have the sauteed. Will top the other side with sauteed onion after the egg pouring

Filled. The far end cups were top with saute onions after the eggs pouring

Overflowed eggs - mental note: should shake it so that it is evenly distributed


Saute the onion : Diced half a brown onion. Heat a teaspoon of olive oil at medium heat, sprinkle a pinch of salt and lightly saute the diced onion until fragrant. See a side to cool.

Onion topping:I prefer to top sauteed onion one the whisked egg because I am not a fan of 'soggy' onion. I enjoy the caramelized bit of the onions.

Egg: Filled up to 3/4 only and give it a little  shake so that it is distributed evenly.

Leftovers: Leftover can be saved in the refrigerator for throughout the week for breakfast

Colours: Add some red or yellow capsicum or pumpkin for colours.

Happy trying and enjoy !

Traditional Beef Casserole

Hello.. I have finally done with all my wedding related stuff and I am ready to start blogging again. Lets start with a post of Traditional Beef Casserole.


1 kg chuck steak, cut into 3cm cubes
2 tablespoon season flour (I seasoned plain flour with salt and pepper to taste)
6 teaspoon olive oil
1 medium brown onion, chopped
2 medium carrot, halves and sliced thickly
2 celery stalks, trimmed, sliced thickly
3 garlic gloves, crushed
1 bouquet garni
1 cup red wine
1 cup beef stock (I used salt-reduced)
400g diced tomatoes
salt, pepper and sugar to taste


1. Preheat oven to 160 degree Celsius (140 degree Celsius fan forced). 
2. Toss beef in seasoned flour until well coated; shake away excess flour.
3. Heat 2 teaspoons of olive oil over medium high heat in a large casserole pot. Cook the beef in two batches. Add another 2 teaspoons of olive oil for second batch. Remove beef from pot.
4. Add remaining 2 teaspoons of olive oil and saute onion, carrot and leek for 2 minutes or until browned lightly.Add garlic, saute until garlic aromatic.
5. Add wine into the pot, stirring and bring to boil over medium high heat. Reduced wine for about half.
6. Return all the beef and any juices to the pot with the stock, tomatoes and bouquet garni, stir to combine and bring to boil. Cover and place in oven for 2 hours or until the beef tender.
7. Discard bouquet garni. Served casserole.

This traditional casserole can be served with bread, rice or mashed potatoes. 

Everything is in and ready to be boiled before it goes into oven, covered. 

End results!! 

Enjoy !!


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