Blogger Widgets

Sunday, 30 December 2018

Kumquat Almond Teacakes

Kumquat is one of my favourite fruits for baking desserts. I love their tangy fragrant sweet taste after they are cooked in sugar syrup.  You can blend it to become jam or make kumquat juice.  The jam are good on toast.

Today I am posting again my Kumquat Almond teacakes. The first time I baked this teacakes is in 2012 and eversince then I will bake this every year once I could get hold the kumquats at the supermarkets.


35gm all purpose flour
50gm ground almond
1/2 tsp baking powder 

60g butter
50gm caster sugar
2 eggs (Grade B)
60gm kumquat puree (refer recipe below)

18 pcs poached kumquat halves (refer recipe below).

Prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter. Preheat oven at 150(fan)/170C.

Sift flour and baking powder. Mix with ground almond, set aside.

Cream butter and sugar until light and fluffy.  Beat in eggs one by one, beating well after each addition.  Add in the almond flour mixture Put in 2 additions, mixing well after each. Mix in kumquat puree.

Scoop the batter equally into prepared moulds and top with a kumquat half.

Bake for 12 mins (2 inch) or longer for larger tins

Kumquat compote

20 kumquats

Weigh kumquats and prepare equal amount of water (in weight) and half amount of sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm)

Half the kumquats or thickly sliced into 4 slices and remove seeds. Put the kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with some of the syrup. Unused puree can be spread on toast. 

You don't need to push the kumquat slightly in to the batter as it will sunk down as they bake in half way 😋. Just place it on top of it.

                                                   Yummy yummy YUMMY !!!

Wednesday, 5 September 2018

Steamed Tofu With Mince Meat & Mushroom

Seriously I think being a food blogger is not easy but I do admire and salute those bloggers (including myself 😂) for their time painstakingly .... prepare, cooked, taking pictures, editing and post to the blog. 

And now, you would have to rewrite your own recipe as some food bloggers or editors wouldn't allowed you to copy and paste the exact same word by word of their recipe! 

This few days I have been hardworking posting my food recipes ... well these few posting are my favourite food which I have been cooking and baking for umpteenth times.  Instead of scrolling looking thru my handphone gallery for the recipes, I thought I should post and update it to my blog for my convenient search in the future.

Today, this Steamed Tofu with mince meat is an easy and homey comfort dish.  I have cooked this for .... countless times.



1 pack silky smooth tofu (300gm)
100gm mince meat
2 medium size dried mushroom (soaked and chopped into small sizes)
1 small shallot
1 clove garlic
1 tbsp corn flour & some water (for  thickening)
4 tbsp water

1 tbsp light soy sauce
1 tbsp premium oyster sauce
1 tbsp kecap manis 

To garnish
Spring onion
Chopped chilli


Place the tofu on to the steaming plate and drain off the water. (You may let the tofu sit on the plate for another 5 minutes to drain well excess water ).
Slice the tofu into 1cm thick. 

Steamed the tofu for 8 minutes on medium heat.

Place the mince meat in a medium bowl and add in the marinade sauce to marinade for 5 minutes.

Heat up a frying pan with 1 tbsp oil.  Add in the chopped shallot and garlic and fry till fragrant.  Add in the marinated mince meat and chopped mushrooms.  (With your spatula, break up the mince meat as you stir fry). 
Pour in the 4 tbsp water and stir fry for another minute. Add in the corn flour mixture and give it a well mix. 

Take the steamed tofu out from the steamer and drain off the excess water.  

Pour in the mince meat on top of the tofu and garnish with spring onion, coriander and chilli.

Serve hot ! 

Bon appetit ! Yum! 😋😋

Tuesday, 4 September 2018

Black Sesame Pastry Egg Tart

I have some left over black sesame powder and I just can't figure out what I should use it for.  So I thought why not try to incorporate some into the short crust pastry and make egg tarts.

And here is my version of black sesame pastry egg tarts!

(Makes 6)


75g butter
1 tbsp Icing Sugar 
120g plain flour or all purpose flour 
20g black sesame powder
1 egg yolk 
1/2 egg white 

 60g castor sugar or fine sugar 
75g hot water 
2 whole eggs 
125ml fresh milk
 pinch of fine salt 

Method (for Pastry)

With your electric hand held mixer, cream the butter, icing sugar, egg yolks and egg white till smooth.

Fold in the black sesame powder and flour and mix till well combined. Once it is well mixed, using hand, press the mixture together and form a dough. (If the dough is too wet texture add in some flour and lightly knead till well combined). 

Wrap the dough in a clingwrap and refrigerate for 20 minutes. 

Take the dough out of the fridge.  Divide the pastry into 6 equal portion (about 38g each).

Roll individual dough into a ball. Press the pastry ball into the tart mould. Repeat for the remaining tart mould. (Note: When you press the dough into the tart cases, you should make the pastry higher, so as to build a wall at the side, so that the tart will be able to carry more egg mixture. 

Refrigerate the tart cases for 30mins. 

Method (for Filling) 

Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.

Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.

Sift TWICE the egg mixture to achieve a smooth egg mixture. 

Take the tarts out from the refrigerator, carefully pour egg mixture into each tart shells. 

Bake tarts for 25mins at 180°C.

Well if you asked me how is the taste of this tart, I have already baked twice .....  and I do love the black sesame pastry.
Do give it a try if you love black sesame fragrant taste and egg tarts!

Any left over, the next day you can lightly toast bake it in your oven toaster. 

Monday, 3 September 2018

Sesame Ginger Chicken

Sesame Ginger Chicken is my all time favourite dish as this is a fast and easy way to prepare and cook.

I remember I learnt to cook Ginger Wine Chicken way back when Im just in my early teen.

Sesame Ginger Chicken


400-500gm chicken pieces (drumsticks & wings) 

60g ginger, sliced into long thin strips 
2 tbsp sesame oil 
2 tbsp soy sauce
2 tbsp Shaoxing Wine 
125ml or 1/2 cup water


Heat a wok over high heat and add in the sesame oil.  When the oil heated in smoking hot, add the ginger strips and fry till fragrant and aromatic; about 10-12 minutes.

Add in the chicken pieces and stir fry  for about 1 minute.  Add in the soy sauce and shaoxing wine. 

Lastly,  pour in the half cup of the water and bring the liquid to a boil, cover the wok, and simmer over low heat for about  20 minutes, until the chicken is cooked and the sauce has thicken.  (Do make sure to stir occasionally, and add a little more water if you like extra sauce.)

Friday, 30 March 2018

Wonton Noodles (Wantan Mee)

Wonton noodles or sometimes it was called wanton mee or wantan mee is a Cantonese noodle dish which is popular in Hong Kong, Guangzhou, Malaysia, Singapore and even in Thailand.

In Malaysia, a bowl of wanton noodles cost only RM$5.50 which is considered very cheap (and some food stalls serve it with wantons, fish balls and a big piece of tofu too).  So we don't really need to painstakingly cook this at home when you can just go to the food stalls to have this delicious noodles.

But when you are in another side of the world, ordering a bowl of wonton noodles could cost you more than $10.00; and the noodle might not suit to your palate or full of msg in it.

Today I'm sharing with you this flavourful Wonton Noodles which we have cooked it for ... oh I have lost count how many times we have cooked this .

(Serves 4)

Recipes adapted from To Food With Love

400g fresh wonton noodles /egg noodles
1/2 bunch choy sum or more, washed and cut into 2 inch lengths
Vegetable oil

Toppings, to serve:
300g homemade char siew  or store bought, sliced thinly
16-20 wontons (use pre-made frozen wontons, or see below for Wonton recipe)*
Pickled green chillies, to serve

Sriracha chilli sauce, to serve 

A. Seasoning Sauce (per serving of noodles), mixed well:
1 tbsp thick dark caramel soy sauce
1/2 tbsp soy sauce
1 tsp sesame oil
1/8 tsp salt (or to taste)
1/2 tsp sugar

B. Mushroom Sauce:
5-6 Chinese dried shitaki mushrooms, stems removed
1 cup warm water
2 cloves garlic, lightly crushed with the back of a knife
1 1/2 cups water
1 tsp chicken stock powder
1 1/2 tbsp oyster sauce
2 tsp soy sauce
1 tsp mushroom flavoured soy (optional)
Salt and pepper, to taste
1 tsp cornstarch dissolved in 2 tbsp water

C.  Garlic oil:
4 cloves garlic, finely chopped (alternatively you can use diced pork fat)
3 tbsp vegetable oil


To prepare Mushroom Sauce (B):
Soak mushrooms in 1 cup warm water until softened. Squeeze out excess water from mushrooms, set aside, and reserve the soaking liquid for later. Slice the mushrooms. 

Heat up 1/2 tbsp vegetable oil in a small saucepan. Fry the garlic and mushrooms for 1 minute. Then add the rest of the ingredients and reserved soaking liquid, except for the cornstarch solution. Bring to a boil. Cover and simmer for 20 minutes. Add cornstarch solution and stir until the sauce boils and thickens slightly. Taste and adjust seasoning if desired. Turn off the heat, cover the saucepan and set aside.

Prepare Garlic or lard oil (C):
Heat the vegetable oil in a pan and fry the garlic or pork fat (whichever you prefer) over low-medium heat until it starts to turn lightly golden in colour and crisp. Transfer immediately to a heat proof bowl and set aside.

When ready to serve, follow the steps below:

1. Cook vegetables:
Bring a large pot of water to the boil. Add 1 tbsp vegetable oil and a pinch of salt and sugar. Blanch the choy sum stems first, followed by the leaves. Remove, drain and set aside.

2. Cook wontons:
Boil water in pot and cook the wontons in batches for about 1-2 minutes until cooked. Stir occasionally to prevent sticking to the bottom of the pot. Drain and set aside. Alternatively, add them to some prepared chicken broth and garnish with spring onions.

3. Prepare noodles:
In a shallow serving bowl, place 1 serve of the seasoning sauce (A) and lard/garlic oil (C).

With the same boiling water used for blanching the vegetables, bring it to a rolling boil, and cook 1 bundle (100g) of noodles for about 30 seconds or until done to your liking. Use a large sieve to drain the noodles and run it under cold running tap water for 5 seconds, then dip the noodles in the boiling water again just to warm it up. Transfer the noodles into the serving bowl and toss them in the seasoning sauce. Add 6 tbsp of the mushroom sauce (B) and toss again. Add a dash of white pepper.

 Wonton Recipe* (you can make this few days ahead and freeze it)
1 packet square wonton wrappers (about 40 sheets)
150g pork mince
150g prawn meat (cut into small pieces)
1 tbsp egg white
1 tsp grated ginger
2 tsp soy sauce
1/2 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp salt
1/2 tsp sugar
1/8 tsp pepper

Combine all ingredients for meat mince (except the wrappers) and mix well. 
Place a teaspoon of the mixture in the middle of each wonton wrapper, and then lightly moisten the edges of the wrapper with water. Seal the edges to form a triangle shape, then press the edges to thin out the dough. Bring the corners together and squeeze to form a "money bag". 
Repeat with the rest of the wrappers. Set aside on a plate until ready to cook.

Garlic oil

Mushroom sauce

Preparing the seasoning sauce mixture into per serving plates.

Usually I love my wonton noodles flooding in that fragrant mushroom sauce!
One word.... YUM! 😋

Tuesday, 27 March 2018

Potatoes Braised In Soy Sauce (Gamja Jorim)

Potatoes ... I can say it is one of our main item in our pantry staples.
It is easy to cook and it goes well with almost dishes.

Today I have cooked this simple dish which the Korean have it as a side dish.
It is so delicious even though simple in ingredients

Braised Potatoes in soy sauce (Gamja Jorim)


3 medium size potatoes, cut into 2cm cubes and soaked in water for 15 minutes
1 tbsp vegetable oil
1/4 tsp salt
1 small onion, cut into wedges
2 cloves garlic, mince
2 tbsp soy sauce
1 tbsp sugar
1 tbsp corn syrup or honey (or you may substitue with kecap manis too)
3 tbsp water
2 tsp toasted sesame seeds


In a heated large non-stick frying pan, add the vegetable oil, potatoes and salt. Fry for about 3 to 4 minutes and starting to softened.

Add in the garlic and onion, tossing for 3 minutes till the onion soften.  Add in the soy sauce, sugar and corn syrup (kecap manis) and fry till the potatoes are well coated.

Add in the water and stir frying continuously (at this point you may add another tbsp or two of water if desired).  Stir fry another 2 minutes or till the potatoes has cooked and soften but not broken. 

Scatter with toasted sesame seeds and dish out.

Wednesday, 21 February 2018

Banana Walnut Loaf

I was reading some online news feed the other day and one headline caught my eyes "Recipe: Banana loaf from Mojo Cafe .... the Mojo Cafe in Wellington is the best in town ... and usually sold out in the afternoon"
As it has given a recipe to try out so I got to try it out.

Simple in ingredients and easy to make too and indeed I love it.

Banana Walnut Loaf

300g ripe bananas
160g caster sugar *
3 large eggs
250g self rising flour
10g bicarbonate soda
120ml canola oil
160ml fresh milk
50g - 80g walnuts (roughly chopped)


Preheat oven to 180°celcius.
Line the bottom of loaf pan with grease proof paper and grease the sides of the pan. Set aside.

Add the banana and sugar into the food processor and puree till smooth.  

Add in the eggs, oil and milk and pulse till well combined. 

Sieve the flour and bicarbonate soda.  Fold the flour mixture and walnuts into the banana puree mixture till all well combined.

Pour into the loaf tin.
Bake for 45 minutes or until skewer comes out clean.

* Original recipe calls for 270g sugar which I believe is way too sweet! 
160g is just perfect to my taste when using ripe bananas. 

Saturday, 17 February 2018

Egg Tarts

Usually when my teenage niece came home from school, she will immediately head to the pantry to look for food or snack to munch. Kids when they are in their growing age, they will constantly looking for food to eat.

Being a good aunt,  and as I know she loves egg tarts I made this for her.

This recipe is very simple in ingredients; much better than the previous recipe I made years back.

Egg Tarts
(Makes 12)

  1. 150g Butter
  2. 2 tbsp Icing Sugar
  3. 280g Plain Flour or All purpose flour
  4. 2 Egg Yolks
  5. 1 Egg White
  1. 140g Castor Sugar or fine sugar
  2. 150g Hot Water
  3. 4 Whole Eggs
  4. 250ml Fresh Milk
  5. 1/2 tsp Vanilla Extract
  6. a pinch of fine salt
Method (for Pastry)

With your electric hand held mixer, cream the butter, icing sugar, egg yolks and egg white till smooth.

Fold in the flour and mix till well combined. Once it is well mixed, using hand, press the mixture together and form a dough. (If the dough is too wet texture add in some flour and lightly knead till well combined).

Wrap the dough in a clingwrap and refrigerate for 20 minutes.

Take the dough out of the fridge.  Divide the pastry into 12 equal portion (about 38g each)

Roll individual dough into a ball. Press the pastry ball into the tart mould. Repeat for the remaining tart mould. (Note: When you press the dough into the tart cases, you should make the pastry higher, so as to build a wall at the side, so that the tart will be able to carry more egg mixture.

Refrigerate the tart cases for 30mins.
Method (for Filling)

Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.

Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.

Sift TWICE the egg mixture to achieve a smooth egg mixture.

Take the tarts out from the refrigerator, carefully pour egg mixture into each tart shells.

Bake tarts for 25mins at 180°C.

Recipe sourced from Annielicious

This egg tart recipe indeed a keeper as I have made this numerous times.
I hope you will give this a try.

Monday, 25 September 2017

Black Sesame Seeds Chiffon Cake

Chiffon Cakes..... so many flavours to try out.  So far I have tried out the Orange Poppy Seeds Chiffon Cake , Palm Sugar Chiffon Cake, Passion Fruit Chiffon Cake and Hazelnut Coffee Chiffon Cake.  

Today I'm posting another flavour of Black Sesame Seeds!  

Recipe sourced from Sonia of Nasi Lemak Lover
Using 8" diameter chiffon pan


4 egg yolks (large size)
15g caster sugar
60gm vegetable oil (corn oil/ canola oil)
60gm milk
70gm cake flour
20gm pure black sesame seeds powder

4 egg whites (large size)
70gm caster sugar


Sift the cake flour and black sesame seeds powder together.  Set aside.

In a medium size bowl, add egg yolks and sugar;  whisk till the sugar dissolved and light.  Add in the corn oil and mix till combined.  Then add in the milk; stir till all combined.
Add in the flour mixture in and stir till all well blended together.  Set aside.

In another medium bowl, using your hand electric whisk, whisk the egg whites and sugar on high till stiff peak.  Spoon 1/3 of the merinque to the egg yolk batter and using your hand whisk, whisk till all combined.  Change to your spatula utensil and lightly fold in the rest of the merinque i.

Pour the batter into the chiffon pan (please bear in mind that chiffon pan should not be greased).  Lightly tap the chiffon pan on your counter top to release any air bubbles.

Bake at pre-heated oven at 170C for 40 minutes.

Remove the chiffon pan from oven and IMMEDIATELY invert the pan (usually I will use the bottom part of ramekin and place the invert pan on it).  Once cool, you can unmould the cake.  

Enjoy with your favourite beverage!


                                                           The cake is so cottony light and airy!  


Monday, 4 September 2017

Spotted Dick (English Steamed Pudding With Vanilla Custard)

Have you heard of this dessert "Spotted Dick"? I bet your instant response would be "spotted what??" Sounds funny isn't it? Hahahaha ... spotted dick!

Well anyway, Spotted Dick is a well known dessert to the British people.  It is usually made of suet (beef fat or mutton fat), with dried fruits and served with custard sauce.  For more info, you can google more in wikipedia.

(Traditional English Steamed Sponge Pudding with custard Sauce)
Recipe sourced from Daring Gourmet

240g plain flour
2 tsp baking powder
¼ tsp salt
140g chilled butter, diced  (traditionally Suet was being used in this recipe)
120g caster sugar
1 cup dried currants (you may use raisins)
180ml milk
2 tsp vanilla paste
1 lemon zest

To Serve
English custard Sauce

Place a steaming rack or a folded towel in the bottom of a large steaming pot to avoid the mould touching the bottom of the pot. Add water and bring to a boil.
Grease generously the mould.  Set aside.

Put the plain flour, sugar, baking powder, salt and butter in a food processor and pulse until the mixture resembles bread crumbs. (Alternatively you may use your fingers to work the mixture till it resembles to bread crumbs.)  Transfer the mixture to a large mixing bowl.

Add in the milk, lemon zest, vanilla extract and currants;  and using your spatula stir until well combined. Scoop the batter into the prepared grease mold and cover it with a grease proof paper thereafter another aluminium foil securing tightly.

Lower the mould into the boiling water making sure the water comes up to the halfway of the mould only. Reduce the heat to a simmer and simmer undisturbed for 1 ½ hour.  You may add in hot water when it comes to drying point.

Once done, remove the mould from the water and let it sit for 15 minutes. Invert the pudding onto a plate. Cut into wedges and serve warm with English Custard sauce or your favourite custard sauce.

To Make Vanilla Custard Sauce
4 egg yolks
3 tbsp caster sugar 
1 ½ cup milk
½ tsp pure vanilla extract 


In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.

In a heavy bottom medium saucepan, pour milk and vanilla extract in. In low medium heat, heat the milk till small bubbles appear. Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly.

Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally.

Sieve the custard into another bowl, cover, and refrigerate until serving. 

Yum and delicious!!