Tuesday, February 23, 2016

One Bowl Fluffy Chocolate Cupcake

Oh my goodness I am going crazy over this cupcake.  These are so fluffy and moist.  Even after 2 days the flavor was intense and tasty.  I topped it up with tangy cream cheese frosting.  Adding the greek yogurt gives the cake the moist and fat that it needs to make it super fluffy.

This is going to be my next favorite cupcake as it only uses one bowl...clean up is a brisk.


1½ cups granulated sugar
1 cup all purpose flour
½ cup cake flour
1 cup unsweetened cocoa powder
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
4 eggs
1 cup greek yogurt
2 teaspoons vanilla extract


Preheat the oven to 350 degrees F.
Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
Mix in the butter on low speed, until the mixture resembles moist crumbs.
Stir in the eggs, greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
Fill lined cupcake wells just over half full (approx. ¼ cup of batter).
Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
Cool completely before frosting.

Sunday, December 20, 2015

Zoodle Padthai

Since I purchase the spiralizer, I started making zoodle ie..zuchini noodle.  It tasted soo good especially if you are in low carb diet.  

Fluffy Moist Vanilla Cupcake

I have made quite a few different type of vanilla cupcake but this one held up pretty well and I kept it unrefrigerated for 4 days and still it was moist.


1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk


  •  Preheat oven to 350*F.
  • In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
  • In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
  • Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.
  • The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
  • Bake cupcakes in pre-heated oven for 12-14 minutes.
  • Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
  • Frost as desired when fully cool. 
  • Feel free to use this recipe for a cake as well.  The recipe above will work for a 6″ cake.  Double the recipe for an 8″ or 9″ cake.

Cauliflower rice with Chili Lime Grilled Chicken

I am right now on my journey to losing couple of pound before New Year and I think I am on the right track.    It sad because I do love my cakes and cookies and all things sweet but this is a personal goal that I needed to do before the year ends.

I think once you get the hang of it, you will not miss the carbs and sweets as much.  Anyway today my lunch was something that I have been seeing over the websites...its cauliflower rice.  To think how to treat cauliflower as rice when I am sooo used to having Jasmine rice, it was a little hard but after using is as a replacement for rice dishes, its not bad after all.

This can be easily adapted to vegetarian buy just using tempeh or tofu instead of chicken !

Ingredients for Cauliflower Rice

1 cup cauliflower ( pulse in food processor till it resembles small crumbs like rice)
2 tb coconut milk powder or coconut milk
2 tb water
2 tb coconut oil ( no need if using coconut milk)
1 tb fresh cilantro, chopped
Fresh lime zest
Pinch of salt

Combine all ingredients except lime zest and cilantro and microwave for about 7 minutes.  Stir and if its still hard, microwave another minute or so.

Stir in lemon zest and cilantro.

Lime Chili Chicken


2 tsp chili powder
1 tsp brown sugar  ( I used honey 1/2 tsp)
Grated lime pee
Garlic Powder
Ground Red Pepper
Skinless Boneless breast
Olive oil


Combine all the ingredients and rub on the chicken breasts.

Grill and serve with lime wedges on the side.

Use own judgement on the spice level and also how much needed.  I never measure when I cook.  Just taste as I go along.

Wheat Bran Muffins

Ever since I started eating a little healthier I have been using this recipe and i must say this truly is a very nice moist muffin.  It keeps well in the refrigerator. Very easy to make and tastes yummy.


1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar  ( I used 1/4 cup of honey instead)
1/2 teaspoon vanilla extract
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tb flax seed
1/2 teaspoon salt
1/2 cup raisins


  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix together wheat bran and buttermilk; let stand for 10 minutes.
  • Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder, flax seed and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  • Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Salmon Kabob

I made this wonderful delicious tasting kabob with salmon.. This is my very first time using a fish to make kabobs.

My marinade does not have the measurement as I dont measure when I am cooking.


Salmon - cut into chunks
Zuchini - cut in nice thick circles or chunk
Mango or pineapple - cut into chunk
Onion - cut fairly thick
Fresh cilantro - chopped


Soy sauce ( I use very little sodium)
Oyster sauce (optional)
Grated ginger
Balsamic vinegar or rice vinegar
Garlic, minced
Sesame oil

Thread the fish and vege.  Brush the marinade and let soak for at least 15 min.  Grill. 

Steam Salmon with steam vegetables

Lunch today was pretty simple to prepare but it was so good.  The ingredients are minimal probably you would already have those in the pantry somewhere.  I usually never use fish sauce that much until recently that I started using it whenever I make steam fish or chicken.  You actually do not use as much salt whenever you use the fish sauce.


Salmon Fillets
Fresh ginger, cut into strips
Fish sauce
White pepper
Sesame oil

Vegetables I used Zuchini and cauliflower ( any vegetables will be great)


Fill a steamer with water and let it come to boil.  Meanwhile cut the vege and season with little fish sauce and steam for couple of minutes.  Dish out.

Put the fish into a dish and drizzle the fish sauce, sesame oil.  Sprinkle with white pepper and layer with the ginger and scallion on top.  Steam.  I just let it steam for probably 10 min.  Serve with steam vegetables.

Greek Steak Salad in Pita Pocket


Steak Marinade

1/2 cup light olive oil
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 large clove garlic, minced
salt & pepper, to taste {I used about 1 tablespoon salt and 1/2 tablespoon pepper}
1 teaspoon ground thyme
2 teaspoons dried oregano
2 bay leaves
3 pounds sirloin steak

Salad Ingredients

1 whole cucumber, diced
3 medium sized tomatoes, diced
1/4 whole red onion, sliced thinly
1/2 cup feta cheese crumbles

Salad dressing

4 tablespoons light olive oil
2 tablespoons white vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon sugar
salt & pepper, to taste
whole pita pockets

  • In a large plastic food storage bag, combine all ingredients for the marinade. Place meat inside bag, seal and move around to coat meat in marinade. Refrigerate for at least 2 hours.
  • An hour before grilling, remove meat from fridge.
  • Preheat grill to medium high heat.
  • Dice up veggies for salad and place into a large bowl. Toss in cheese. In a small bowl, stir all ingredients together for salad dressing. Pour dressing over veggies and stir to coat. Refrigerate until ready to serve.
  • Grill meat.  Slice against the grain.  Fill the meat into the pita pocket and top up with the salad.

Saturday, October 10, 2015

Vietnamese Pork and Egg with rice

I am not a big fan of pork and I rarely cook them.  When my cousin sent me the picture of this dish that she made and told me how delicious it was, I could not resist making it.  Hoping and praying that my family will like it too.

When I first marinated the pork in fish sauce, the house started to smell fishy and funky.  My kids were asking me what the yucky smell was !  I was even more skeptical to try this but went ahead anyways.  The verdict - YUMMY !


Pork steak
Ground pepper
3 tbs vegetable oil
4 eggs
2 tomatoes, sliced
1 cucumber, sliced


3 tbsp fish  sauce
1 tbsp white sugar
1/4 tsp tumeric
2 garlic cloves, finely grated


3 tbsp white sugar
3 tbsp fish sauce
2 tbsp white vinegar
2 garlic  cloves, finely chopped
1 long red chilli, de-seeded, finely chopped
2 tbsp lime juice


  • In a large bowl, whisk together the marinade ingredients. 
  • Lay the pork on a chopping board and cover with baking paper and pound the steaks until they are .5cm thick
  • Place the pork in the marinade and toss to coat.

  • To make the dressing, heat the sugar, fish sauce, vinegar over high heat. for 2-3 min. Stir the garlic, chili, and lime juice. Set aside. 

  • Heat 1 tbsp of oil in a large non-stick frying pan and cook the pork 3-5 min on each side in batches until thoroughly cooked. Remove from heat and rest.
  • While pork is resting,  heat the remaining 2 tbsp of oil and fry the eggs to your liking.
  • Serve with rice, pork, fried egg, tomatoes and cucumber.. top it off with generous spoonfuls of the dressing.

Pumpkin Oat Bran Muffin

Well, since Halloween is round the corner
and I see pumpkins everywhere, I thought of making this wonderful pumpkin muffin but what is more interesting about this is...it's also healthy.

This is my very first time using Bran flakes. I never actually thought of incorporating it in muffins let alone bread.  I must say this is an interesting find.

The muffins were soft and moist with a little hint of pumpkin spice and nutmeg.


1 cup oat bran
1/2 cup milk
1 cup all purpose flour
2/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup pumpkin
1 egg
3 tablespoons canola oil
1 teaspoon vanilla
Optional,  Flax Seed ( I used about 1 tbsp )


  • Preheat oven to 350 degrees. 
  • Line muffin tins with paper liners and set aside.
  • Measure bran flakes into a liquid measuring cup. Pour milk over top and stir to soak all evenly. Set aside.
  • In a large bowl, measure flour, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Stir together to combine. Create well in the center of the dry ingredients and measure out the wet ingredients into the dry. Stir the wet ingredients together to break up the egg. Then add in the milk soaked bran flakes. Slowly incorporate the wet into the dry until the batter comes together. Scoop into prepared muffin tins and bake 20 minutes or until toothpick comes out clean after being inserted.
  • Remove to cooling rack and make the glaze.
The  bran makes it nuttier and I guess soft and moist,  We kept for 2 days and it was still soft.