Tuesday, September 29, 2015

Moist Banana Muffin

I am going all muffin crazy these days for snack time.  Its so easy and individually served so the kids can pick them up anytime and eat.   The most important thing here is all is mixed in a bowl and that is my kinda snack.


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract


Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon.
In another large bowl, beat together bananas, sugars, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Evenly scoop batter into prepared muffin cups.
Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Money cake for Judy

Made this cake for an order.  

Cake for a friend

This is a yellow cake with raspberry filling and buttercream frosting.

Muffin Tin Pizza

I was surfing the web thinking of a snack for the kids then I saw this super easy mini pizza.  I had all the ingredients on hand and it took me only about 15 minutes to make this tasty snack.


Pillsbury cresent roll
Mini pepperoni
Chicken sausage (optional), cooked
Pizza sauce
Mozarella cheese, shredded


  • Preheat oven to 350 degrees.  Spray a 12 cup muffin tin.
  • Put the pepperoni, sauce, mozarella cheese and mix to blend.
  • Take the cresent rolls apart and lay inside each  muffin tin taking care to close the bottom so the filling does not come out.  
  • Top each filling with more cheese if desired.
  • Bake until golden brown.  Remove and serve. 

*  There is no measurement here,  use your best judgement

Easy Enchilada

I was thinking and thinking of what i should prepare for my family dinner tonight and oh my, was I thrilled to come across this super easy recipe.  It was so flavorful and I am so impressed.


10 pc tortilla
2 lb ground beef
onions, cubed
garlic, minced
1 jar corn and bean salsa
Enchilada sauce
2 cups mexican cheese


Brown the meat.  Drain out the liquid.  Add onion and garlic.  Once the onion turns translucent, switch off the stove.

Add 1/4 can of Enchilada sauce, half the cheese and 1 jar of corn salsa. Adjust seasoning if needed and add some chopped cilantro.

Spray a 9 by 13 inch baking dish.  Arrange the tortilla facing upwards and fill it equally with the meat fillings.  Close the tortilla with seams facing down.  Pour the balance sauce on top and sprinkle with more cheese.

Bake at 350 degrees for about 45 minutes or until cheese melts and bubbly.

Note:  Most of my recipes will not have measurements because I feel everyone has unique and different taste so I just add however much I need.

Kuah Rojak

I have been yearning to eat this ever since we came here.  We used to buy this all the time from hawkers and its too delicious especially the sauce being a little spicy and at the same time sweet. Dipped with fruit of different texture gives this dish a special autenticity that you just cant get anywhere.


Dried Chili - Boil
Belacan - 1/4 in
Brown sugar
Palm Sugar
Dark soy sauce
1/2 tsp flour ( to thicken the sauce)

Quantity of ingredients depends on how spicy and sweet you want the sauce to be *


  • Blend chili and belacan till fine.
  • In a nonstick pot, melt the brown sugar and palm sugar in a little bit of water. Not too much as you do not want the sauce to be too watery.  Once the sugar melts, add the blended ingredients, salt, dark soysauce and flour.  Cook in slow heat till everything has combined and sauce is thick.
  • Dish out and sprinkle with chopped peanuts.
  • This sauce can be served with Pineapple, cucumber, Jicama(Sengkuang), mango and rojak crackers

Friday, August 14, 2015

Stuffed Bell Pepper

My daughter's friend, Ronya from Germany came over to visit us last week and she cooked this delicious and super easy meal.


3 bell peppers
1 lb ground beef
1 onion (cubed)
2 garlic (minced)
1/4 cup feta cheese
1 1/2 cup of cooked rice
1 egg
Shredded Cheddar cheese


Preheat oven to 350 degrees.

In a pan, add olive oil and saute the onions and garlic. While that is cooking, clean the peppers. Cut the top and clean the insides of  the pepper. 

Once the onion has browned, add the ground meat and cook till its no longer pink. Add salt and pepper to taste. 

Once all cooked, dish it out onto a bowl. Add the rice, egg, feta cheese. Stir to combine.

Scoop the filling into the cavity of the peppers. Press in and top up with shredded cheese.

Place in baking pan and bake for about 25 min till the peppers are slightly browned and cheese has melted.

Tuesday, July 28, 2015

Philly Cheese Steak

 This is my first time making this for dinner and I must say that my children loved it.  Its so easy and fast to prepare.


1 lb ribeye or sirloin steak
1 medium onion, small diced
8 slices american cheese or provolone cheese
2 large hoagie rolls (the ones I used were about 10" long)
2 TBSP canola or vegetable oil
salt and pepper
garlic powder (optional)

I also added some red and green bell peppers ( cooked them till they are soft)


  • If your steak was not already sliced by your butcher, place it in the freezer for about 45 minutes. Remove the steak from the freezer and use a sharp knife to cut the meat as thin as possible, making sure the cut against the grain. Set aside.
  • Cut the rolls down the center and place 4 slices of cheese each in the rolls.
  • Meanwhile, preheat a skillet over medium-high heat. Once the skillet is hot add the oil to the pan. Add the onions to the pan and season with salt and pepper. Saute for a few minutes until slightly caramelized.
  • Keeping the pan over medium-high heat, add the steak to the pan with the onions and season well with salt and pepper and a bit of garlic powder if desired. Cook just until cooked through, this should only take a couple of minutes. You do not want to over cook the meat. Most often, cheesesteak cooks shred the meat even further while cooking it by breaking it up with your spatula.
  • Immediately divide the meat and onions between the two rolls.

Sailaa 18th Bday

Today is my daughters 18th birthday.  I have been cracking my head on the cake that I was going to make for her.  I know she likes red velvet and cream cheese but since the weather is so hot here, the cream cheese did not hold on to the shape well.  Also I tried to make a shoe box cake but I am not too happy with the outcome.  Overall she liked it and that the most important thing :)


2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda


  •  Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
  •  Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
  •  In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
  •  Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
  •  Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing.

Fresh Fruit Chiffon Cake

Made this cake for my dear friend who came to visit me.  It is so hot and humid and I thought what would be the best cake to do....so the chiffon came to my mind.  Topped with whipped cream and fresh fruit..yumm.

I used the basic chiffon recipe and baked in 2 6inch cake pan.  Once baked, immediately turn it onto a wire rack and let cool.  Once cool take it off the cake pan.  Garnish with whip cream and fruits.

I layered this cake with banana on the bottom layer and strawberries on the second layer.

For the whipped cream, I used Dream Whip to stabilize the heavy cream.