Thursday, December 21, 2006

Tea by Chris' Pantry

Attended a tea party catered by Chris' Pantry on 2nd Dec. The baker, Chris, a very young lady who is very passionate in cooking and baking. We were served with her home-made chicken pie with green salad & chips. Next on her list was her X'mas chocolate logcake served with nutty flavoured ice-cream. She made all the X'mas cookies too! We met up with Yiwen, another young lady from Oriental-Rose. We were showered with all her hand-made accessories. All pieces were very unique. Thanks Chris and Yiwen. We had a great time!

Chris, the baker from Chris' Pantry

Yiwen from Oriental-Rose

Monday, December 11, 2006

Bread Puddings

Using Bread Pudding recipe shared by Zu, a forum pal. Thanks Zu!

As usual, I like to play with different toppings. For the elderly, I made them Raisin Cinammon Bread Pudding and for the kids, it will be Chocolate Bread Pudding, which I added crushed Oreo chocolate waffles and Oreo cookies as toppings.

These bread puddings are made for our afternoon tea yesterday and I had my mum and brother over to join us.


In Singapore, this is known as "Ondeh-Ondeh". In Malaysia, it's called Buah Melaka. In Indonesia, this is being called "Kelepon Hijau aka Pandan Glutinous Rice Balls". I was told by a friend, Jam, that different countries named them differently.

This Ondeh-Ondeh recipe is adapted from an Indonesian Cookbook " Joy of Food Lovers -Indonesia Delights" which I bought during the recent JL Sales at Expo. The cookbook features many of their local kuih-kuih recipes which some of them I would very much wanted to try...


400g glutinous rice flour
200ml coconut cream
(I added more coconut milk *agaration* to knead into a dough. The 200ml stated in the recipe is definitely not enough)
1/5 tsp salt
10ml Pandan leaf juice

150g crushed palm sugar (Gula Melaka)

1/2 grated coconut

1. Combine dough ingredients and mix well. Knead into a piece of dough and divide into small balls. Roll out into thin discs. Put palm sugar at the centre. Wrap and press edges to seal.

2. Cook the rice balls in boiling water. Once it floats, it means cooked. Drain it. Arrange on a plate and sprinkle with grated coconut. Serve.

Recipe adapted from Indonesian Delights - Desserts & Snacks "Joy of Food Lovers".

Saturday, December 09, 2006

Christmas Log Cakes 2006

Christmas Day is drawing closer and I started my making of log cakes last nite. Made 2, one for a dinner party tonite and one for a bbq party tomorrow. 2 flavours - Vanilla and Chocolate Log Cakes. Will be making more logcakes with different flavours as the date draw closer for a few parties.

Tuesday, December 05, 2006

Hari Raya Lunch

Sorry Bryan & Brandon, mummy has downloaded the photos quite sometimes ago but keep forgetting to upload into my blog. Here it is, as promised!

Our family were invited to a Hari Raya luncheon by dss tutors. We had a very good lunch with all the yummy catered food and home-made cookies, kueh kueh, cakes and other goodies etc... Just sharing some pictures taken at their home.

Dss with their tutors, Ms Angelita & Mr Hamizan.

Pls click here for more photos:-,ren%3as,3%3af,0

Orange Chiffon Cake

Finally I did it! It was a success! Thanks Mandy for sharing her recipe and Lee for her chiffon mould. So sorry, Lee, your mould was held 'hostage' for at least two months. I know is not easy to do a chiffon cake and that is why I keep dragging till now *lack of confidence*

Verdict: soft and light texture. Yummilicious!

I have posted Mandy's recipe below for your easy ref.

Orange Chiffon Cake (Recipe by Mandy, M4M)


(Part A)
5 egg yolks
80g sugar
80g orange juice (use juice extractor and put in the whole orange, including skin)
1tsp orange flavour/compound
50g corn oil
75g plain flour
1/2tsp baking powder
35g corn flour

(Part B)
5 egg whites(cold)
50g sugar
1/4tsp cream of tar tar


(Part A)
1. Beat egg yolks and sugar at maximum speed for abt 1min till thick and creamy.
2. Mix orange juice, orange flavour and corn oil into egg mixture.
3. Sift in flour and baking powder, corn flour into egg mixture.

(Part B)
1. Whisk egg white, sugar and tartar till stiff
2. Add into part A mixture and stir well
3. Bake at 160deg(lowest rack) for about 40-45mins.
(when the cake rise and shrunk means cooked)

Impt notes:
Use fresh eggs
Make sure no egg yolk falls into egg white
Use clean, dry and non-greasy mixing bowl

Thursday, November 30, 2006

Huat-Kueh aka Fa-Gao

Thanks esther for sharing the link to the recipe. As what she said, simply EASY! You just need to mix all the ingredients and pour into paper cups and steam. VIOLA! you get soft and yummy home-made Huat Kueh!

Recipe taken from our local chinese DJ, Fenying's blog.

I have posted her recipe here for your easy ref.

Fa Gao

Original Version:
250g sifted Self-raising flour
200g Brown sugar
220g Coconut Milk (½coconut, mixed with 100g water, Squeezed out coconut milk)

My Modified Version:
250g sifted Self-raising flour
170g Dark Brown sugar*
250g Fresh Packed Coconut Milk* (you can get it from NTUC or supermarkets)

1. Mix Self-raising flour & Dark Brown sugar into a mixing bowl.
2. Add in Coconut milk and mix until well-combined.
3. Line aluminum cup with paper cup .
4. Pour batter into cup till 90% full, steam with high heat for 15 minutes.

Monday, November 27, 2006

Kek Lapis

Is really tedious to make this lapis cake... now I know why the bakery is charging so ex for this cake. Let me recall... i started at abt 12pm and finished by abt 4pm. The time spent is scooping the batter into the cake tin layer by layer and keeping a close watch over the oven. This is quite similar to making nine-layered kueh but this lapis cake has got a big pot of batter, meaning more layers.. abt 20 layers I used a round cake tin for my lapis cake as my square tins are of the bigger sizes.

Sunday, November 26, 2006

Oreo Butter Cake

Oreo Butter Cake's recipe was shared by Angie, a forum pal. Thanks for sharing, Angie.

I did this for dss's tea-break yesterday and shared them with my parents and friends. I realised that using yogurt as one of the ingredients in a cake recipe results in a soft and moist texture which I like it very much.

Japanese Curry Chicken Rice

We had Japanese Curry Chicken Rice for our lunch yesterday. I used the Jap curry mix bought from Meidi-ya Jap supermart at Liang Court. Is so easy to cook. I just need to follow the instructions on the box. I cooked a big pot and brought some for my parents in the evening to share with them. All family members loved it very much.

Steamed Nine-Layers Lapis

This recipe was shared by Lee Lee. Thanks Lee. Joyce and Karen made this too and they inspired me to try it out myself. This really needs some Patience, steaming layer by layer. I did 2 layers of white at the bottom and the remaining 7 layers in different colors. I used to buy from Bengawan Solo as this is one of ds's favourite kueh but not anymore now. It was so yummy that all were gone the next day. I used a 9" square tray and this yields abt 30 slices.

Dss had it for supper, breakfast and tea-break. I love eating it by peeling layer by layer and roll up into little swissroll!

Recipe here:

Wednesday, November 22, 2006

Crabby for Supper

This was done quite sometimes ago. Steamed some crabs for Dh for his supper, being his off day that day. Well, he personally prefers steaming method whereby I prefer chilli and pepper crabs instead. I love dipping the fried 'man-tou' into the chilli crabby sauce.... yum yum...


Baked Zu's Chocolate Cheesecake as one pkt of my cream cheese gonna expires soon. The cake was shared among my dss, nieces and nephews. The children simply love it very much.

Thanks Zu for sharing her recipe!

Thursday, November 16, 2006

Crispy Bread Hand-Rolls

Is just so simple to make this and it taste delicious too! Accidentally saw the making of this deep fried bread thingy on tv. It was already half way thru the show and probably I have missed out the part whereby the chef showed how he did the fillings. So, I have to do the fillings my way *lol* My forum pal, Karen, told me this is one of the Imperial Palace Cuisine in China. Waa.. didn't know that!

Saturday, November 11, 2006


Make some Mango Swissrolls this morning on dss request. Again, using Aunty Yochana's sugar roll recipe. I just need to add some mango cubes to the cream. Viola! Here is my mango swissroll!

Friday, November 10, 2006

Banana Cupcake / Banana Walnut Cake

Attempted Aunty Yochana's Banana Cake recipe. For the bigger cake, I added some roasted walnuts. As I have ran out of cake flour, I used top flour instead. The texture is very soft and it still taste very good even after few days. This recipe is definitely a keeper for me.

Thanks Yochana for sharing!

Recipe here:


Just sharing agar agar that I have made for a family luncheon over last weekend.

Tuesday, November 07, 2006

Dressing-up Muffins

As usual, family meet up once a month... 3 of nieces wanted to learn some simple baking from me and we made some chocolate chip muffins together. They did the decoration all by themselves! It was really fun and I hope that they enjoyed their baking session!

Thanks Peony, a forum pal for sharing her recipe!

Before decoration, simple but yet yummy chocolate chip muffins!

Dressing up the muffins so beautifully....Well done, Yee Ling, Germaine & Fiona!

Recipe here:

My nieces at work :,ren%3as,1%3af,0

Vanilla and Chocolate Swiss Rolls..

was so excited and enger to give this a try after Lee Lee has given very good comments on the Swiss Roll. Finally, I made this! Thanks Lee for her generous advice and tips.

Thanks Aunty Yochana for her recipe on Swiss Roll. I love the texture, very soft... My first bake using my newly bought Kenwood Mixer finally after sitting in my cupboard for so long.... First roll (vanilla flavour) was perfectly done but for my chocolate swiss roll, probably I rolled it too hard that the side cracked a little.

My Vanilla Swiss Roll

before coating with sugar....

after coating with sugar...

My Chocolate Swiss Roll

Recipe here: