Monday, February 28, 2011

Mini Fruit Tart

This little cuties are a perfect end to any meal. The crust is made with graham cracker crumbs and can be topped with either instant vanilla pudding mix, cream cheese or whipped topping. Today I just used cream cheese and heavy cream whipped together till smooth and fluffy.


Graham Cracker Crumb 

5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
1 1/4 cups (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated sugar

Cream Filling

8 oz ( 227 gm) cream cheese, room temperature
1/2 cup heavy cream/whipping cream
1/4 teaspoon pure vanilla extract
2 tbsp sugar


Mix the butter, graham cracker crumbs and sugar together.  Evenly divide the mixture in 8 (4in) tart pans by pressing bottom and the sides. Each tart shell will use about 2-3 tablespoons of crumbs. Leave it in the refrigerator while you make the topping.

In a clean bowl, beat the cream cheese, heavy cream, vanilla and sugar till soft peaks form. Evenly divide the mixture between the tart shells smoothing the top with the back of a spoon. Cover and refrigerate until firm.

Serve with fresh berries or cut up fruit.

Instead of individual tarts, you can make one large 9in  tart.

Chai Tea Cupcake

Chai tea cupcake......I was little skeptical with it but went on to do it anyway because I just love to indulge in a cup of tea in the afternoon. This is wonderful cupcake which has all the elements of a chai tea and also the frosting is made with condensed milk which is really smooth and tasty.

(makes 12 cupcakes)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon ground cloves
1 1/2 teaspoons ground cardamon
1 1/2 cups cake flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
3 egg 
1/2 cup whole milk
1 chai tea bag


  • Place 1/2 cup whole milk in a small saucepan with 1 chai tea bag. Brew, stirring occasionally, until just before it starts to simmer. Remove from heat, let cool completely to room temperature, and remove tea bag before using in the recipe.
  • Preheat oven to 350F and line a muffin tin with cupcake liners.
  • Sift the flour, baking powder, and salt together in a medium bowl. Stir in the all the spice mixture.
  • Cream the butter and sugar together in a stand mixer with paddle attachment on medium speed until soft and creamy.
  • Add in egg one at a time, beating thoroughly after each addition to combine before adding the next.
  • Add in the flour mixture and chai milk mixture on three alternating additions, starting and ending with the flour mixture. Beat just to combine each addition before adding the next. 
  • With an ice cream scoop, fill each cupcake liner about 3/4 full. Bake for 15 to 18 minutes. Let cupcakes cool before decorating.
Condensed-Milk Icing
4 tbsp (1/2 stick) unsalted butter, room temperature)
1/2 cup plus 2 tablespoons sweetened condensed milk (7 ounces)
Pinch of coarse salt
3/4 cup confectioners' sugar, sifted
With an electric mixer on medium-high speed, whisk together butter, condensed milk, and salt until smooth. Whisk in confectioners' sugar, 1/4 cup at a time, until combined, then whisk on high speed until thick and smooth. Use immediately.


Dinner was a hit in my family today since I decided to make chicken satay again.  Recepi can be seen here.

Saturday, February 26, 2011

Claypot Chicken Rice (without claypot)

Just had a craving to eat claypot chicken rice but I did not have any claypot so I opted for the easy way out.  Made this dish using my rice cooker without giving up the taste.

2 cup rice plus 3 cup water
1 skinless chicken breast & 2 chicken thigh
1 stalk scallion (chopped)
3 inches ginger (peel the skin and chop into thin strips)
6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
1 small piece salted fish (cut into small pieces)
2 Chinese sausage (sliced) – optional
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon chicken boullion powder
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
5 dashes white pepper powder
1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine (or rice wine)
2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt
  • Chop the chicken breast and chicken thighs into pieces.
  • Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
  • Rinse and clean the rice in a rice cooker.
  • Add the rice seasoning and cooking oil into the rice and start cooking the rice.
  • At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
  • Quickly stir-fry the chicken. Add in the chopped scallions. Dish out and set aside.
  • Deep fry the salted fish and set aside.
  • Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
  • Leave the rice cooker on “Stay Warm” for 15 – 20 minutes before serving.
  • Top the chicken rice with fried salted fish and serve immediately.

Mini Tuna Pastry

Simple yet tasty snack made with canned tuna, can also be replaced with canned chicken meat topped with flaky shortcrust pastry or if you would just prefer using the store bought pastry crust, works fine too.

Ingredients for Pastry

2 cup flour
10 tbsp cold butter, cut into pieces
1 tsp salt
6 tbsp ice water


6oz can tuna
1 shallot, chopped
1 red chili, minced
2 spring onion
2 tbsp mayonaise
1 tsp mustard
1 tsp ketchup
Salt and pepper

  • In a food processor, pulse the flour, salt and butter several times till it looks like fine breadcrumbs. Slowly add ice water. 
  • Turn the pastry onto a clean work surface and bring the dough together but do not knead.
  • Shape into a flatten ball, wrap in a cling film and refrigerate for about 20 minutes. At this point the dough can be kept for 2-3 days if not using immediately.
  • Remove the pastry from the fridge, roll it out with a floured rolling pin and using a round cutter cut circles.
  • Put filling in the middle and top with another pastry circle on top. Seal the edges with a fork. Brush on top with egg wash and bake 375 degrees for about 25-30 minutes till slightly brown.

Friday, February 25, 2011

Snow Peas with Beef

The beauty of this dish is that it is both simple and adaptable Pork, chicken can be replaced instead of beef paired up with any other green vegetable such as brocolli or tofu.


10 oz beef tenderloin (thinly sliced)
1/2 tsp sesame oil
1 tsp cornstarch
1 1/2 tsp soy sauce
1 cup of snow peas
9 oz tofu ( cubed and fried slightly)
1 shallot ( thinly sliced)
3 cloves garlic (minced)
1 tsp minced ginger
1/2 tsp rice wine
1 tbsp oyster sauce
salt and pepper to taste

  • Cut the meat and marinate in a bowl with rice wine, sesame oil, soy sauce, cornstarch for about 15 minutes.
  • Heat a  wok in a high heat with 2 tbsp of oil, sear the meat till brown and remove from wok. Wipe clean the wok and add another 2 tbsp of oil. saute shallot, garlic and minced ginger. Add the snow peas and tofu. Add oyster sauce, salt and pepper. Taste for seasoning. Stir fry for about 2 minutes, just till the snow peas turns dark green, add the beef back into the pan. Stir for another minute to corporate everything together and taste for seasoning again. Dish out and serve hot.

Sweet Sour Fish

I am sure most of you would have been bored simply by having the same ol sweet sour pork or chicken.  This one is made which fish fillets. Dredged with flour and fried, mixed with sauce and vegetables, this fish dish is a nice change to the regular sweet sour meat.


2 lbs tilapia, cod, halibut or any other whitefish (cut into 1” chunks)
1 large green pepper (cut into 1” chunks)
1 large tomato (cut into 1” chunks)
1 large onion (cut into 1” chunks)
1 can pineapple chunks (with juice)
Oil (for deep frying)

¼ cup cornstarch
2 cups flour
6 tablespoons vegetable oil
2 teaspoons baking powder
1 teaspoon  salt
2 cups water

Sweet and Sour Sauce
1/4  cup vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice (optional)
1/4 cup pineapple juice
1/4 cup ketchup
2 tablespoons cornstarch 


  • Toss fish with cornstarch in a bowl and coat well. In another bowl whisk together flour, 6 tablespoons of oil, baking powder, seasoning salt, and cayenne pepper. A little at a time, add 2 cups of water whisking until the batter has become smooth. Pour batter over the coated fish pieces and stir to coat.  
  • In a deep frying fry fish pieces in batches for 4 minutes or until golden brown. Drain on paper towels and keep warm in the oven.
  • In a wok heat a tiny bit of oil. Stir fry green pepper and onions for 3 minutes. Remove from pan and set aside.
  • To make sweet and sour sauce – In the wok mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 tablespoons of cornstarch in 1/8 cup of juice, pour into the sauce and stir until sauce has thickened.  Add tomatoes and pineapple chunks to the sauce and heat.
  • In a large serving dish mix fish pieces, sauce and green pepper and onions. Serve with white rice.

Thursday, February 24, 2011

White Chocolate with Macadamia Nuts

Whoever invented white chocolate with macadamia nuts.  The combination of both is such a treat.  I just baked a batch of this today and my kids could not take their hands off it.  The cookie itself was so delicate and semi soft.  This is a cookie that everyone should try making.


1/2 cup butter, softened
2/3 cup white sugar ( I just added about 3 tbsp of brown sugar)
1 egg
1/4 tsp salt
1 tsp vanilla
1 cup plus 2 tbsp flour
A little shy of 1/2 tsp baking soda
1/4 cup macadamia nuts
1/2 cup white chocolate

  • Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
  • Cream the butter and sugar till pale and fluffy.  Add in the egg and beat well.
  • Add vanilla, baking soda, salt and sifted flour.
  • Stir in the chocolate and nuts.
  • Drop by teaspoonful onto the lined tray.
  • Bake for about 10 minutes. Do not overbake. Cool completely on a wire rack. Store in an airtight container or enjoy immediately with a cup of tea/milk.

Lasagna with spinach

I just love lasagna but not the guys in my family so I tried making a simple version of it by doing the same procedure of the regular lasagna but instead of layering them, I just rolled each one individually.  So I got to make a few just for me and my daughter to enjoy.


11 sheets of lasagna noodles ( cooked as per direction on the box)


1lb ground meat ( beef, turkey, sausage)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp nutmeg
1 container ricotta cheese ( 15oz)
Frozen spinach, thawed and squeezed ( 10 oz)
Shredded mozarella cheese ( 2 cups)-reserve about 1/4 cup for later use
Parmesan cheese ( 1/4 cup)
Eggs (2)-lightly beaten
Pasta sauce ( 1 jar / 26 oz)
Salt to taste


  • In a large pot, bring water to rapid boil. Add salt to flavor the pasta and reduce stickiness.  Add pasta and let cook for 10 minutes. Drain well and lay it on a wax paper or aluminium foil individually to keep from sticking.
  • In a large bowl, combine ricotta, mozarella, parmesan, spinach, onion powder, garlic powder, nutmeg and lightly beaten eggs. Stir well to combine.
  • In a pan, cook the ground meat and drain out the fat.  Add in the marinara sauce. Stir well. Take it off the heat.
  • Take about 2 heaped tablespoon of the filling and put on the lasagna noodles.  Roll them.  Pour about 1 cup of meat sauce mixture on a 13 x 9 in a baking dish and layer the lasagna rolls in it. Top it with the rest of the sauce mixture and sprinkle some reserved mozarella.
  • Bake for about 35 minutes till the sauce is bubbling and the cheese melted.
Hope you will enjoy this dish as much as I did. Hmmm I shall not mention about the damage it is going to do to my waistline. 

Wednesday, February 23, 2011

Kiam Chang

A simple but wonderful rice dish with meat stuffing.Mine does not look as those bought from the store. I just did it smaller in size. Recipe adapted from " At Home with Amy Beh".


850 gm glutinous rice ( soaked overnight)
Dried bamboo leaves ( soaked overnight)

250 ml oil
10 shallots, thinly sliced
5 cloves of garlic, minced

Seasoning for the rice mixture
3 tbsp light soy sauce
1 tsp chinese five spice powder
1 tsp pepper
1 tbsp dark soy sauce


500g deboned chicken thighs, cubed
200g chinese mushroom, soaked and halved
200g dried chestnut ( I used canned lotus seeds)

50g dried shrimp, soaked in warm water and chopped into smaller pieces
300g red beans (I used canned red beans in brine)

Seasoning for the meat

2 tbsp chinese five spice powder
3 tsp salt
2 tsp sugar
1/2 tsp pepper
1 tbsp rice wine
3 tsp dark soy sauce
3 tbsp oil
3 cloves of garlic, minced
3 shallot, sliced thinly

  • Clean the bamboo leaves and set aside.
  • In a wok, heat oil and saute the garlic, shallot. Add in the glutinous rice, lotus seeds, red beans and seasoning. Let mixture be heated through. Remove from heat.
  • Add oil to another wok, saute garlic and shallots. Add in the mushroom, chicken and seasoning. Mix throughly. Fry till heated through.
  • take 2 bamboo leaves, arranging them so one sits on top of the other. Fold into a conical shape bringing two ends together. Put 1 tbsp of rice into the case, 1 tbsp of meat mixture and top up with another 1 tbsp of rice. Fold the leaves over the rice to form a pyramid shape. Tie with a hemp string. repeat process till all is done.
  • Boil a large pot of water and put in about 1 tbsp of salt.  Drop the dumplings in and cook for about 2 hours. Test for doneness and hang dumplings to dry. This recipe could make about 30 kiam chang.
Note : Prepared with pork as it is traditionally, this dumpling is called kiam bak chang,

Tuesday, February 22, 2011

Chicken Rendang


1 lb Chicken (cut to small pieces)
300ml coconut milk
6 lime leaf
½ tsp salt

Spice Paste (ground together)

5 shallots
4 clove garlic
1½ Tbsp mince ginger
4-8 fresh or dried chillies (or sambal oelek 4 tbsp)
5 Tbsp toasted coconut
2 Tbsp ground coriander
1 tsp ground cumin
1 Tbsp ground turmeric
2 stalk of lemon grass
1 thumb size galangal


  • Combine all the ingredients in a large wok and bring to a boil.
  • Reduce heat to medium-low, partially covered and simmer for 1 hours or until chicken is tender and gravy is very thick and shiny with oil. Stir every now and then. Season to taste. If there is much more liquid, remove chicken and cook till liquid is almost dry.
  • Serve hot with rice and some sliced cucumber.
Note : 1)  If you want it to be spicier, add more chili
           2)  To toast coconut, fry in a dry pan till it looks brown, then pound it till it looks like the oil is
                seperating. Should look like a paste.

Banana Pecan Cupcake

Baking a batch of this super moist cupcakes is a great way to use those overripe bananas. Left unfrosted, these cake can be enjoyed anytime of the day.  I have also added pecans but can be substituted with any kind of nut you have on hand.


3 cups sifted cake flour
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
2 cup mashed banana
3/4 cup buttermilk ( if no buttermilk..substitute every 1 cup of milk + 1 tbsp lemon juice and leave it for 
                               couple of minutes)
1/2 tsp vanilla essence
3/4 cup ( 1 1/2 stick) unsalted butter
1 1/2 cup packed light brown sugar
3 eggs
1 cup pecans

  • Preheat oven to 350 degrees. Line muffin pan with paper liner. Sift flour, baking soda, baking powder,cinnamon and salt in a bowl.
  • Mix the buttermilk, mashed banana and vanilla in a seperate bowl.
  • Cream butter and brown sugar until pale and fluffy. Add eggs one at a time. Scrape down sides of the bowl and beat till all is incorporated.
  • Alternate flour and milk mixture and beat throughly. Stir in the pecan by hand.
  • Divide batter evenly among lined cups, filling each three quarter full. Bake for about 15-20 minutes. Check oven temperature since it varies.
  • Transfer to wire rack to cool completely. Cupcakes can be stored overnight at room temperature or freeze for up to 2 months in airtight container. 
  • To finish, use a small spatula to spread the frosting or just use a tip and piping bag. I used a tip 1M for the above. After frosting it can be refrigerated up to 3 days. Bring to room temperature before serving.
Note : This recipe can be halved.

I have also sprinkled cinnamon powder on top.
As you can see, the cake is super moist

Sugar Cookie

Sugar cookies are buttery classics that are delicious anytime on their own -- but they also make ideal holiday cookies when festively decorated with icing. Try customizing them to your taste with an addition such as lemon zest, a bit of brandy, or a hint of cinnamon.

Tips for Baking Cookies

Chilled dough will help retain the shape of the cookies; soft, warm dough tends to lose its shape when cut and moved. Rolling out the dough is sometimes difficult. Roll out the dough in small batches, make sure it's cold, and use a light dusting of flour or sugar to keep it from sticking to the work surface. Don't overmix the dough once you have added the dry ingredients. Overmixing will make the cookies tough. Dip cookie cutters in flour to prevent sticking. Rotate baking sheets halfway through baking to ensure that the cookies bake evenly.

Ingredients ( Makes 2 dozen)

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy, or milk
1/2 teaspoon pure vanilla extract

  • Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy.
  •  With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
  • Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
  • On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

Friday, February 18, 2011


Cream Cheese Frosting

Cream Cheese Frosting II Recipe

I have inserted 2 different type of cream cheese icing ;-

1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (double cream)


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Chocolate Ganache

Cookie Dough Cupcakes with Ganache Frosting Recipe

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 grams) unsalted butter

Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. 

If the ganache will be poured or spread, let it cool and thicken slightly, for about 30 minutes. It can be covered and refrigerated for up to 1 week; if it becomes too firm, it can be warmed over low heat, stirring to soften it evenly.

Buttercream Frosting

Buttercream Icing Recipe

When your cake needs a frosting, try this delicious American-style Confectioners' Frosting. It is quick to make and easy to use. You can spread it thick, spread it thin, pipe it, and color it. As its name implies, Confectioners' Frosting is made with confectioners sugar (also known as icing or powdered sugar) along with butter, vanilla extract, and milk. It has a wonderfully light and fluffy texture with a sweet and buttery flavor. It is a great all purpose frosting that you can use to fill and frost butter cakes, cupcakes, chiffon cakes, American-style sponge cakes, and even butter cookies. It can be held at room temperature which makes it particularly well suited for frosting that shouldn't be refrigerated.

4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
tablespoons milk or light cream
Assorted food colors

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out.
This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. 

Add a little milk or sugar if needed to get the right consistency.
Tint portions of frosting with desired food color (I use the gel paste food coloring that is available at cake decorating stores and party stores).
To make a Chocolate Frosting prepare the above recipe but beat into finished frosting, four ounces (120 grams) of melted and cooled unsweetened chocolate. Add a little extra milk if needed.

This recipe makes enough to fill and frost one 8- or 9- inch (20 - 23 cm) cake.

Note:  For a softer and fluffier frosting use a combination of 1/2 cup (113 grams) unsalted butter and 1/2 cup (113 grams) shortening.

Fried Green Beans


200 gm green beans
4 cloves garlic-minced
8 peeled shrimp - halved (use more if needed)
1 tbsp black bean sauce
1 tbsp oyster sauce
1/2 tsp sambal oelek

  • Heat oil in a wok, fry the green beans till slightly browned. Remove and set aside.
  • Saute the garlic and add in the shrimp.
  • Add sambal oelek, black bean sauce, oyster sauce. Stir well and add in the beans. Taste for seasoning.
  • If the sauce is too dry, sprinkle some water on it. 

Chocolate Chip Cookie


1 cup butter ( 226gm)
3/4 cup sugar ( 150gm)
3/4 cup brown sugar (160gm)
2 eggs
1 1/2 tsp vanilla
2 1/4 cup flour ( 295gm)
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup chocolate chip (270gm)
1/2 cup of walnut, almond (optional)


  • Preheat oven to 375 degrees.  Grease and line a cookie sheet.
  • Cream butter and sugar till pale.
  • Add in the eggs and vanilla.
  • Sift flour, baking soda, salt add into the creamed mixture. Stir well.
  • Add the chocolate chips and nuts (optional).
  • Drop by teaspoonful onto the cookie sheet, 2 in apart.
  • Bake for 10-14 minutes till the sides are slightly browned. Take out and let it sit on the cookie sheet for few minutes and then transfer cookie to a cooling rack. Once cooled completely, store in a air tight container.
Note :

Remove cookies promptly. Cookies seem to be underdone but still cooks once taken out. Check your oven temperature.  It varies.

Chocolate Banana Cake

Moist banana chocolate cake served with ice cream 
This is the most easiest cake that I have done....measure and mix together. No beater and less clean up.


2 cup sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup mashed banana ( about 2 banana)
1 cup warm water
1/2 cup milk
1/2 cup corn oil

  • Preheat oven to 350 degrees and grease two 8 in pan.
  • Sift dry ingredients in a bowl and mix in sugar.
  • Mix all the wet ingredients in another bowl.
  • Combine the wet into the dry ingredients and whisk till there is no lumps.
  • The batter will be runny.  Pour into prepared pan and bake for at least 45 minutes or tested clean when inserted a toothpick.
Cool completely on a rack.  It can either be dusted with some confectioner sugar or glazed with cream cheese frosting or ganache. Taste good with some good ol vanilla ice cream too....

Beef with Flat Rice Noodles/Hor Fun

 We love to order this dish whenever we go out to the chinese restaurant so I looked up for the recipe and cooked it for dinner.  This was an instant hit in my house. Kids just love the juicy tender meat. It tasted great with some green chili in vinegar.  I just needed to add in a little more dark soy sauce for my noodles before frying them. Overall the dish was really good.

Note : I am sure most of you will be wondering what the bicarbonate soda does in the marinate.  I have read that it actually acts as a tenderizer and true enough the meat was really tender and bouncy. 


A pkt of fresh flat rice noodle
1/2 lb Beef fillet/sirlion - slice thinly across the grain
1/4 cup sliced carrot
1/2 lb Yu Choy - wash and cut into 2 inch lengths ( I also used few broccoli florets)
1/4 cup of sliced young gingers
Oil for frying beef and noodle

1/4 tsp bicarbonate of soda
1/2 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1/2 egg white
1 tbsp oyster sauce
1 tbsp shaoxing wine
1/2 tsp pepper
1 tsp sesame oil
1 tbsp tapioca starch
2 tbsp water
2 tsp cooking oil

3 tbsp oyster sauce
1 cup chicken stock
1 tbsp cornstarch


  • Knead the marinate except the oil, thoroughly into the sliced beef and when well mixed, add in the oil and knead again. Leave to marinate in the fridge for 30 minutes.
  • Fry the flat rice noodles. Heat 1 cup oil and when it is hot, fry the beef by batches. Fry beef until 3/4 cooked.
  • Remove all the oil and leave 2 tbsp. Fry the ginger slices, then add in the beef and vegetable. Stir fry, then add in the gravy ingredients. Cook gravy thickens and pour over the noodles.
  • Serve hot.

Thursday, February 17, 2011

Spiral Curry Puff / Karipap Pusing

I love making curry puffs and most of the time I opt out by using store bought pastry sheets.  But sometimes it is nice to do from scratch and this spiral curry puff is actually my first time trying to do it. It is better to do a lot and freeze them as it takes a lot of time and fry them whenever needed. I still need to practice on crimping the puffs.


Water Dough

400gm flour
225 ml water, mixed with 1/4 tsp salt
2 tbsp shortening/margarine

Oil Dough

200gm flour
150gm margarine/shortening

Potato Filling

250g potatoes, diced and boiled
150gm big onions, diced
3 tbsp curry powder
1 tbsp chili powder
1 tbsp vegetarian oyster sauce
salt and sugar to taste
dash of pepper

To make the water dough, sift flour into a mixing bowl and rub in the shortening and add water gradually. Knead it to form a smooth dough. Set aside for 10 minutes. Divide dough into 24 equal portions.

To prepare the oil dough, sift flour into mixing bowl and rub in shortening into flour to form an oily dough. Leave aside for 10 minutes and divide dough into 24 equal portions.

To make the pastry : Wrap the oily dough inside the water dough. Flatten the dough and roll up. Flatten it out again and roll up like a swiss roll.

Cut the rolled dough into two. Circles can be clearly seen on each piece of the cut dough.

Use a rolling pin to flatten the dough into a circle. Add 1 tablespoon of filling, fold into half circle. Pinch the edges neatly to form a scallop design.  Deep fry the puffs in medium hot oil until light brown in color.