Tuesday, July 28, 2015

Steam Chocolate Cupcakes 蒸可可小蛋糕

The kiddos often complain hungry in the afternoon, lack of any snack to offer today, I decided to make some cuppies to fill up their ever-grumbling tummies.

They gracefully offered to help up (more like mess up) and it only took about 40 minutes before we sat down to enjoy our delicious homemade treats.

The steam cuppies were fluffy and soft, Little E liked it so much that he munched up 3 cuppies before I managed to stop him from sneaking another one...

Cuppies, anyone?

So fluffy...

Preparation Time: 25 Minutes
Steaming Time: 18-20 min
Serving size: 12 medium cupcakes 


• 120g all purpose flour 120克普通面粉
• 20g unsweetened Cocoa powder 20克无糖可可粉 (I used Hershey's cocoa)
• 1 tbsp baking powder 1茶匙发粉
• 180g unsalted butter 180克无盐牛油 (cut into cubes 切小方块)
• 70g granulated or brown sugar 70克幼糖 (我用粗黄糖)
• 3 medium eggs 蛋三颗

The Method:
1. Using a mixer, blend butter cubes and sugar on high speed until well mixed. Add the eggs one at a time. 


2. Sieve flour, cocoa powder and baking powder into a clean bowl, then add into the butter mixture, mix well on medium speed until you get a creamy texture.

3. Scoop equal amount of dough into the cupcake holders - until about 3/4 full.

4. Place the cupcake holders over a steamer with lid closed, steam on high heat for 18-20 minutes.

5. Once done, remove from stove and let cold before eating. You may keep them in an air tight container for later consumption, the cuppies were still soft and fluffy when we had them for tea time the next day.


Saturday, July 25, 2015

{Breadmaker Recipe} Bread Making Day (simple bread dough)

We had a long weekend break thanks to the Hari Raya holiday, so I invited my sisters to come over and have a bake-off day. My eldest sister is really good at bread making!

After a busy morning, these are some of our beautiful baked goods.. Almond breaded buns, cheddar cheese buns and blueberry bins.

Raisins, Nutella and peanut butter buns too..

I made the dough a night earlier and left it to slow-rise in the fridge compartment overnight, covered with a cling form. Look how big it became the next morning? Perfect for baking. 

Simple round shape dough, endless molding possibily. The muffin pan is perfect to keep the round shape, just make sure you lightly oil each cupcake holder to avoid sticking.

Preparation Time: 30 Minutes
Baking Time: 10 - 15 min
Serving size: 10 - 14 buns


• 280g high gluten flour 
• 50g unsalted butter
• 2 tbsp / 12g milk powder
• 3 tbsp / 36g granulated or brown sugar
• 1 teaspoon / 5g salt 
• Half of a medium egg (25g)
• 160ml water at 5c°(I just added some ice cubes) 
• 1teaspoon / 2.8g instant dry yeast

For Filling:
• Blueberry sauce (from bakery supplies store)
• Chicken floss
• Peanut butter jam
• Nuttela

For Toppings:
• 1 egg yolk for brushing 
• some almond flakes 
• shredded cheddar cheese / powder

The Method:
1. add all ingredient into bread pan, except yeast in the yeast dispenser.

2. Select menu "9" (for Panasonic BM) or Bread dough recipe on your bread maker. Press "start".

3. When the dough is ready and you should heard the beep beep sound (44  minutes later), you can either:
• leave the dough in the pan, cover in a cling form and leave it to rise overnight in the fridge (NOT freezer!)
• cover the pan with a clean tower and let the dough rise for 45 minutes until it rises fully.

4. Knead the dough with a rolling pin to remove bubbles (air) from the dough, then shape the bread according to your prefered shapes. Place them in a tray (sprinkle with flour or oil at bottom to avoid sticking) and cover with a clean towel / cling form, let them rest for about 1h (the dough shall grow double in size). 

5. Brush egg yolk over the top of the bread and add the toppings.

6. Bake at 180°c for 10-15 minutes, or until golden brown. Keep a close eyes at final few minutes to avoid burnt buns.. Let the bread cold on a rack for about 30minutes before consuming.

The buns made with this recipe is super soft and the softness can maintain up to 3 days, the key is to give it enough time for second rise.

Tuesday, July 14, 2015

Abalone Soup Noodle with Bean Curds 鲍鱼汁捞面,好好吃

bilingual | 双语版

I found a leftover can of NZ Wild abalone which I bought during Chinese New Year, we were not exactly in the mood to celebrate when my late mom departed us during CNY, so it had been left idle in the kitchen shelf for months.

Anyway, I decided to make a quick but luxury meal - canned abalone soup noodle, with broccoli and bean curds, and the kiddos absolutely loved them. E finished his bowl of noodle in record fast time (like 3 minutes?!) and instantly asked for a second bowl. So I quickly cooked another fresh batch of noodle, which only took me 3 minutes, topped with some soup and wa-lah, he finished it within minutes. If only he eats this fast everyday. :)

Our serving. Kids have theirs without the abalone slices, as its too chewy for their liking. You can try to cut the abalone into small dice and the kids may be able to enjoy it.  

The wild abalone I used, slightly smaller than a palm size. Got this from Soon Thye Hang during their CNY promo, you may checkout their website for a branch near you.

Preparation time: 10 min 十分钟准备
Cooking time: 10 min 十分钟烹煮
Serving for: approximate 4 pax 越四人份

Ingredients 材料:
• 1 canned abalone in clear stock 清汤鲍鱼一罐 (红烧也可)
• 1 stalk broccoli, cut small 西兰花一棵,切小段
• 1 carrot, cut flora / round shape 红萝卜一个,切片/花状
• 12 slices bean curd 豆腐皮数片
• 12 flat noodles 扁面条12个左右
• Water half cup 水半杯

We like this organic flat soya noodle, has a nice scent and not too soft to bite. 

The Making 做法:

1. Boil a pot of water (just enough to cover the broccoli), cook the broccoli and carrots for about 2 minutes, scope aside.

用中型锅煮滚水后,放入西兰花和红萝卜烫熟 (越两分钟),捞起待用。

2. Toss the noodles into the boiling water, cook for 3 minutes, or as per the time indicated on the packaging. Scoop the noodles, lightly soak in a bowl of cold water, then equally distribute them in the dinner plates. 


3. When the noodle is cooking, use a wok, heat up the abalone sauce (DONT cook the abalone!), add half cup of water as the sauce is quite salty. Once bubbles are forming, toss in the broccoli, carrots and beancurd. Let it simmer for about 1-2 minutes. 


4. Scoop the soup and cooked veggies over the noodles, top with abalone slices, serve hot and enjoy!


IMPORTANT: Abalone is a type of Mollusca which falls under the shellfish family (like clams, scallops), so there is a risk of allergy reaction. Please be cautious when introducing to young toddler for the first time and do avoid introducing to little ones below 2yo if possible. Afterall canned abalone is a processed food and contains preservative.

注意事项: 鲍鱼属于贝壳类(像蚵,扇贝),部分人可能会有过敏反应,小朋友如果是第一次尝试的话要注意是否有过敏反应。我个人不建议给两岁以下的孩童食用, 而且罐头食品始终难免有防腐剂和较重的调味料。

Useful Tips 小提示…

• The abalone sauce is very rich in taste and I find it rather salty, so I added some water to dilute it. Adjust it according to your personal liking. 


• You may serve this dish as a main dish without the noodle but add on some mushrooms, it is actually one of the favorite CNY dishes during Chinese family's reunion dinner which signifies a wealthy life ("Bao" in the abalone means full or filled)


Saturday, July 11, 2015

{Breadmaker recipe} Easy Peasy Homemade Pizza

Only have an hour to prepare dinner? What about some homemade pizza? We had ours ready in slightly more than an hour, and that's because I let the duo helped out, otherwise it would have been much faster.. 

Pineapple Cured Ham, Button Mushrooms & Bell Pepper Pizza

Tuna Pizza & Cherry Tomato Pizza

This recipe uses my Panasonic breadmaker, but you can do it without a machine too.

Ingredients for pizza dough:
• 280g high protein / high gluten flour
• 15g unsalted butter
• 2 teaspoons sugar (optional)
• 1 teaspoon salt
• 190ml water
• 1 teaspoon instant yeast

Pizza Toppings - as per picture below:

The Making:

1. Drop all ingredients into the breadmaker pan as per listed sequence, yeast in separate yeast drop compartment, then select "Dough" menu (#9 on Panasonic), the dough shall be ready in 45 minutes.

For mixer method, refer here thin crust sausage pizza.

2. Once done, remove dough from pan immediately, or you may leave it in the pan if you want to let it ferment (that will be ideal for thick pizza) 

3. Preheat oven to 210°c.

4. Using a rolling pin, spread out the pizza dough to 2 large rectangular or circulr shapes, spread with a layer of tomato purée then follow by the filling of your choice (ham, bacon, salami, mushrooms, bell peppers, cherry tomato etc), top with loads of shredded mozzarella cheese and Parmesan cheese. I sprinkled some fresh parsley leaves too.

Ready for bake.

5. Bake each pizza for 12-15 minutes or until golden brown. Let it cool down slightly then cut with a pizza cutter.

I made some fresh garden salad with roasted sesame dressing... Sprinkled with lots of roasted almond flakes for extra crunchiness, cranberries & golden raisins for natural sweetness. Never a meal without some fresh veggies :) 

Bon appetite!

Wednesday, July 1, 2015

Kids-Friendly Curry Chicken

My little boy had been asking me for curry chicken recently, somehow he needed to prove that he is one brave kid (he relates eating hot & spicy food to being brave, LOL, bad influence from the mommy who loves all thing spicy). Since I'm back from work early today, I decided to stop by the supermarket and get some fresh ingredients to make him a not-so-spicy, kids friendly curry chicken. 

Surprisingly, both him and the little sister loved their curry, they even requested for more rice and insisted to top their rice with curry! *happy*

The potatoes tasted exceptionally good, scroll down and I will share with you the secret..  

Preparation Time: 15 minutes
Cooking Time: 30 minutes 
Serving for: approximate 4 pax

• 8 shallots, 4 clove garlic, 1 small thumb ginger; finely chopped (you may use a food processor)
• 25gm curry powder for meat
• 1 stalk fresh curry leaves
• 300gm fresh coconut milk / evaporated milk
• 1 cup water (or more if you find the curry too thick)
• 4 medium potatoes, peel and cut into wedges
• 500gm/4 whole chicken legs, chopped and rub evenly  with salt
• 1 medium tomato, cut 8 
• 12 stalks long beans, cut strips 
• Few fried bean curds (tou pok), cut halves
• Salt to taste

If you like your curry hot, add 1-2 table spoon of chili paste.. But since I'm making this for the kids I have skipped the chili paste altogether, added extra potatoes instead.

The Making:

1. Heat up 2 large spoon of cooking oil in a large wok, deep fry the potatoes for about 3 minutes until golden, scope aside to drip off the excess oil.

2. Using the remaining oil in the wok, sauté shallots, garlic & ginger until fragrance (about 2 minutes). Add the curry powder and water; stir well to mix.

3. Toss in the chicken follow by potatoes. Cover the wok and let it simmer for 3 minutes.

4. Add the curry leaves, tomatoes and milk, mix well and add salt to taste. Let the curry simmer for another 8 minutes.

6. Add the long beans and bean curds, cook for another 2 minutes and your curry is ready.

Serve hot with white rice & enjoy!

Useful Tips...
• My late mom had taugh me a trick to making extra-yummy potatoes -- deep fry the potatoes before adding them into the curry, this gives them a crunchy crust while maintaining the softness inside. This also prevents the potatoes from falling apart when cooking in the curry. My kiddos could not resist the potatoes and had 3-5 pieces each...

• This is a very mild curry,  but do prepare some drinks for the little ones. :)