Monday, 31 December 2012

Bye bye 2012 and Welcome 2013

Happy New Year to All and Wish all the best for year 2013......Happy and Healthy ....Good Luck !!!!

Japanese Light Cheesecake

This cake made for friend  Birthday.

1 slice 8" sponge cake

Cream Cheese Mixture
400g fresh milk
250g cream cheese
60g plain flour, sieved.

5 egg yolk

5 egg whites
55g caster sugar


1. Preheat oven to 180deg. line a 8" round cake tin with grease proof paper and put in a piece of prepared sponge cake.
2. Double-boil fresh milk and cream cheese until dissolved. Add plain flour, stir and cook until the mixture has thickened. Remove  from heat and leave to cool. Add B and stir well.
3. Whisk C at high speed until soft peak is formed. Slowly mix in mixture (2).
4. Strain the cheese mixture on top of sponge cake.
5. Stream bake the cake in a preheated oven at 180 degree C for 20 minutes. Reduce the heat to 140 degree C and bake for another 1 hour and 45 minutes or until cooked.
6. Leave cake to cool in the oven with door ajar 1 hour. Chill in the Fridge for 4 hours. Remove cake from tin and place onto a cake board. Cut into pieces and serve.

 Recipes from 芝味十足 by Chef Alan Kok

Chocolate Fudge Cap cakes

Made for 播恩堂兒童主曰学生日会。


200g butter
180g brown sugar
200g plain flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp bicarbonate of soda
4 eggs
150g chocolate (melted)
2 tbsp corn oil


I use fresh cream and sugar doll.


1. Preheat oven to 175deg, place paper cases on a muffin tray.
2.Combine butter, sugar, flour, cocoa powder, baking powder, soda and eggs in a mixer and beat 
   until smooth and pale, about 2 - 3 minutes.
3. Stir melted chocolate with corn oil, then pour into flour mixture, mix well.
4. Spoon the mixture into cases. Bake for 20 - 25 minutes. Remove the cake from oven and 
    cool on  rack.
5. prepare the topping, beat fresh cream until light and smooth. then pipe on top of each cupcake. 
    Decorate with sugar doll.

Recipes from Beautiful cupcakes by chef kevin chai.

Birthday Cakes


Friday, 28 December 2012

Lollipop Cake


Lollipop again,

Made for 播恩堂兒童主曰学生日会。

清炒China Leek

China Leek


燒熱鍋中的油,爆香蒜米,加入China Leek,蝦,肉,炒匀,然後加入入调味料炒到熟,就可上碟.


Tuesday, 25 December 2012


生咸旦黄 2粒(压烂)



丹麦牛油餅干Danish Butter Cookie



225g Danish Lurpak unsalted butter
120g castor sugar 幼糖 ( 喜欢甜的可以放多些,也可以减糖份完成后再撒在饼干上 )
1 tsp vanilla Extract 香草精华
1 egg
335g 低筋面粉 (过篩)
1/4 tsp salt

预热洪炉190度,用搅拌机把牛油和糖拌均匀直到颜色变浅,然后把蛋和香草精华加进去拌均匀,再来把面粉和盐加进去搅至均匀,面团太软就收进冰箱一小时再拿出来擀平,做你喜欢的造型即可。面团有点太软可以的话用cookie press 作比较容易。。

 Recipe from Facebook Baking Wonderland.

Saturday, 22 December 2012

Bubby Batter Fried Prawns

  Bubby Batter Fried Prawns

Ingredient:  20 medium sized prawn (shelled, Leave tails intact)

Marinade: 1 tbsp light soy sauce.

Crispy Batter:
160g Self-raising flour (sieved)
2 tsps double action baking powder
1/2 tsp salt
1/2 tsp chicken granules (我放香菇精)
220ml Water
4 tbsps oil.

1. Mix well self-raising flour, double action baking powder, salt and chicken granules or 香菇精.
    add in water gradually and then oil. let it rest for 20 minutes.
2. Marinate prawns with marinate for 5 minutes. Blanch for a while, wipe it dry.
3. put in sufficient oil, heat well. Dip no(2).  into no.(1 ). deep fry it over medium heat til golden
    in colour. Serve with chilli sauce.

From Y3K receipe issue no 16.

Sea Cucumber Soup

燒熱鍋中3汤匙油,倒入切幼的蒜米和薑爆香,倒入黑木耳,Carrot,(切幼), 肉碎, 加入清湯煮滚後加入Sea cucumber。 最後倒入玉米粉+水勾芡,在加一粒鸡旦(旦要打散),就可上桌。

Mixed Vegetable

Broccoli, Carrot, 黑木耳,Fish Ball,少 許猪肉。

Friday, 21 December 2012

21-12-12 Dong Zhi


糯米粉+清水 适量,揉成面团。 
馅料:豆沙 (我是买便)


Friday, 30 November 2012

Mixed Vegetable

Mixed Vegetable


Heat up oil and stir-fry minced garlic until aromatic. add in carrot, baby corn, broccoli, homemade fish ball, a bit water until cooked. add seasoning and stir well. dish up and serve.


Braised duck with red yeast rice


1 cleaned duck (2.5kg)
1 tbsp oil
1000ml water

2 tbsp red yeast rice
2 star anise
1 small cinnamon stick
1 tsp szechuan pepper corn (花椒)
5 slices ginger
2 stalk spring onion

1 tsp salt
3 tbsp light soya sauce
3 tbsp sugar
3 tbsp shaoxing wine
1 tbsp cornstarch water, for thickening

1. Clean duck and blanch in boiling water for a while. Dish and drain.
2. Heat up oil, stir-fry spices until aromatic. Add in water, duck, seasoning and bring to boil.
3. Lower the heat and simmer for 1 hour or until the duck is tender. Dish up and leave to cool.
    cut duck into pieces and arrange onto a serving platter.
4. Strain the duck gravy into a saucepan and bring to boil. thicken with cornstarch water and
    pour over duck. serve.

食谱取自YumYum no 79.

Tuesday, 27 November 2012

Sunday, 11 November 2012

Lollipop Cake



Lollipop Cake

Ingredients A
120g    butter
120g    caster sugar
2          eggs
120g    self-raising flour
1 tbsp  cocoa powder

Ingredients B (Beat till creamy)
100g    cream cheese
100g    icing sugar

Ingredients C
300g    cooking chocolate

1.   Beat Ingredients A till fluffy and pour it into 8" round mould.
2.   Bake at 170 Degree C for 30 minutes till it cooked. Let it cool in the mould for 30
      minutes. Revert the cake onto wire rack and let it cool completely.
3.   Place the cake into the mixing bowl and crumble it. Add some of frosting
      (Ingredients B) and mix it thoroughly combined. The mixture should be moist
      enough to roll into small balls (size of a 20cents coin).
4.   Place the balls onto silicone paper and use a baking paper to cover it.
5.   Refrigerate for several hours or chill them in freezer for 15 minutes till the balls
      are hardened
6.   Place cooking chocolate into microwavable bowl and heat on high heat for
      40 seconds. Stir well to ensure the chocolate is completely melted.
7.   Dip a lollipop stick into melted chocolate before sticking into hardened cake pop.
8.   Dip the whole cake pop into melted chocolate. You may use a spoon if necessary.
9.   Gently shake off the excess chocolate. Decorate the cake pop as desired while the
      coating is still wet.
10. Stick the pop cake into polystyrene block.

(Recipe from The Carnival of Baking)


Thursday, 8 November 2012

Saturday, 20 October 2012

Steamed Moist Chocolate Cake

180g  Butter  
180g  Sugar
200g  Evaporated Milk
2nos   Egg
100g  Flour
50g    Chocolate Powder
1/2tsp Baking Powder
1/2tsp Baking Soda


1. Cook sugar, evaporated milk and butter until melted using water heat.

2. ( 1 ) a bit cool then put egg one by one, Mixed well.

3. flour + chocolate powder + baking powder + baking soda sieve into big prowl,
    add in (2), Mixed well.

4. mould put butter, put ( 3) in and cook on the stove for 45 minutes.

5. take out the cake.

Chocolate Souce:

200g Condensed Milk
2 tbsp  Corn oil
20g  chocolate powder
salt a pinch


1. chocolate powder, condensed milk, corn oil mix, using water heat cook until
    sightly thickened.

2.  adding salt mix well.

3.  slightly cold chocolate sauce pour it on the cake.

 Recipe from facebook friend.


 After decoration Steamed Moist Chocolate Cake.

Happy birthday for betsy n fang yung

dinner at 美香楼,Miri.