tag:blogger.com,1999:blog-186335672012-01-04T16:23:50.612+08:00Welcome to my baking diary. I love to bake.My only training is the countless books on baking and blog. I'm armed with, my hand mixer and the support of my family & friends, who eat all the successes and failures with a smile.Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.comBlogger1671100tag:blogger.com,1999:blog-18633567.post-7103169605958420012011-11-25T16:39:00.005+08:002011-11-25T16:55:31.647+08:00

After the successful attempt in roasting  drumstick a few months ago, I'm back to roast again, even tastier now ^__^ This time I omit the lemon juice as my DH dun like the sour taste in his chicken (bleh)               meat tenderizer Oven Roast Drumstick II (recipe for 6 large drumstick) Preparation *deboned the drumstick to speed up cooking time *tenderized the chicken (meat)

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-75531477642691375202011-09-20T14:02:00.003+08:002011-09-20T15:05:12.862+08:00

recipe modified from cake keeper Cakes by Lauren ChattmanTopping36g Flour80g brown sugar80g sugar56.5g butterMethodMix flour and both sugarAdd in butter, uses mixer or hand to mix until it resembles coarse meal with some large crumbsTransfer to a bowl and refrigerate until ready to useCake[A]220g Flour2 tsp Baking powder[B]56g butter130g sugar1 egg1/2 cup milk3 cup blueberriesMethodPreheat oven

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com4tag:blogger.com,1999:blog-18633567.post-68234895473425123412011-09-15T17:07:00.005+08:002011-09-15T18:57:04.226+08:00

This time i try using 'instant ginger milk curd' by Yummy House . Not sure if you can get it in KL, my bil bought it home for me all the way from Macau ^__^I'm so delighted the result of this ginger curd, solidify firm as sold in the shop. Excited and confidently I try out using solely 'Milk Powder' GINGER MILK CURD RECIPE #13 Tbs Milk Powder2 Tsp sugar125ml water1 Tbs Ginger JuiceKindly refer

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com4tag:blogger.com,1999:blog-18633567.post-14843281232487234412011-09-11T15:56:00.004+08:002011-09-11T16:11:54.174+08:00

Recipe from House of AnnieFinally the seach of traditional mooncake recipe has end ^___^ Yes yes.. this recipe from House of Annie is really good... moist easy to shape and mould..no crack after baking.In fact I have tried Aunty Yochana's recipe. But i find her recipe is too dry and difficult to work with when comes to shaping the mooncake. The dough just crack

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com2tag:blogger.com,1999:blog-18633567.post-33492549175898025102011-09-06T12:24:00.015+08:002011-09-14T14:46:44.900+08:00

Butterskin Mooncake Recipe(improved version)100g butter100g shortening40g custard powder100g Icing Sugar400g Flour (i use rose flour)2 eggs (lightly beaten)Egg wash (egg yolk + some water)Method1. Use rubbing method. Rub shortening n margarine2. Mix in all dry ingredients with finger, until form snowflakes3. Add in beaten eggs4. Glaze with egg wash and bake at preheated 180C for 20 minNotes Dough

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com1tag:blogger.com,1999:blog-18633567.post-14542197642481202222011-08-19T17:19:00.002+08:002011-08-19T17:22:14.938+08:00

This is super easy to make egg tart, which uses ready made pastry puff,available at major suoermarket. SImply thaw the pastry puff at room teperature. Roll , shape and bake ^___^ recipe modified from Chinese Desserts by Winnie 3 eggs 2 tsp custard powder 70g sugar 150ml boilling water 60ml (4 Tbs) evaporated milk Method 1. Preheat Oven 220C 2. Whisk egg with custard powder 3. Stir

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-88700033442312972912011-07-12T14:42:00.000+08:002011-07-12T14:42:50.147+08:00

Carbonara Spagetti has been my FIL and DD favourite. Spaghetti I love using Angel Hair/ Capellini as it is tinier and better absorb of the sauces Cook the spaghetti as direction in packet Carbonara Sauce (serves 3 person) 1 tin Cream of Muchroom Champbel Soup 1/2 tin water *8-10 garlic gloves *1 onion (I blend * using food processor) 6 Bacon Method 1. Cook the bacon on pan with some oil.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-42261191432040986842011-07-08T19:14:00.007+08:002011-07-08T19:38:28.609+08:00

3 drumsticks 1 Tbs olive oil 1 Tbs Lemon juice 1 Tbs Oyster sace 1/2 Tbs soya sauce 1 tsp black pepper 1 tsp sugar Preparation Clean chicken n pat dry with kitchen towel Method 1. Mix everything and marinade for 4 hours or more 2. Preheat oven 175 C and bake for 40 minutes 3. Set the oven at 200 C bake further 10 minutes or until chicken brown Vegetables Roasting You can use any vegetables u

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-20461881646564085622011-06-28T19:03:00.012+08:002011-06-29T13:31:37.462+08:00

recipe from Food and Love Chicken Drumstick Preparation tender the chicken with the back of the knife Marinade Chicken 1 Tbs oyster sauce 1/2 tsp sugar 1/2 tsp salt 1/2 tsp pepper   *combine the marinade ingredients in a bowl with chicken and set aside Ingredients [A] 1/2 cup flour [B] 1 egg 1/2 cup milk [C] ground cracker (i used Hup Seng Brand Cracker about 8 pcs for 2

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-4260753671380377882010-12-08T20:24:00.003+08:002010-12-12T11:49:29.443+08:00

Finally tried out two similar recipe. Both uses coconut milk and palm sugar QQ Love and  BBO's Ma Lai Ko. I prefer BBO's as it yield soft and tender crumbs Note : I steamed the Ma Lai Ko in 8" round pan at high for 20-25 minutes

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com4tag:blogger.com,1999:blog-18633567.post-14863992608399076052010-11-24T23:06:00.016+08:002011-07-21T19:19:29.913+08:00

My search for the smooth agar texture has ended. I finally got the right texture, firm but smooth in the mouth Pudding Agar-agar 2 Litre water 3 tsp agar agar powder 300g sugar ( approx 1 1/2 cup) 10 pandan leaves 1 tin evaporated milk (I'm using Ideal Milk) Method 1. Bring everything to boil except evaporated milk. 2. Once boil, add in evaporated milk and let it boil for second time

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com6tag:blogger.com,1999:blog-18633567.post-14198065208657654182010-06-02T15:01:00.004+08:002010-06-02T15:21:12.132+08:00

recipe from Christine's Recipes Blog Christine is using 12"x 12" square swiss roll pan, thus I modified to 3 eggs recipe for my 10" x 10" square pan. 3 eggs 60g sugar 30g cake flour 30g corn flour 1/2 tsp baking powder 1 tsp ovalette 1 Tbs cold Milk *45g canola oil Method Preheat Oven 180C Whisk everything until thick, I couldnt achieve the ribbon stage. I do the testing on the

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com15tag:blogger.com,1999:blog-18633567.post-58306457144094683882010-05-30T16:21:00.000+08:002010-05-30T16:21:03.985+08:00

recipe from Christine 50g butter60ml milk100g cake flour5 egg yolks 5 egg whites1/4 cream of tartar80g sugar Method Preheat Oven 180C Melt butter in double boiler or in microwave Once butter has melted, stir in milk, flour and mix with a whisk.  Whisk in beaten egg yolks. Set aside. Make meringue.Using mixer, beat egg white until foamy, add in sugar in 3 batches and continue beating

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com6tag:blogger.com,1999:blog-18633567.post-44637644761981601872010-05-29T16:44:00.004+08:002010-05-30T16:17:39.145+08:00

recipe from Okashi by Keiko Ishida 100g Sweet Chocolate (I used Van Houten) 80g Unsalted Butter 50g Sugar 4 Egg Yolks 50g Whipping Cream 35g Cake Flour 50g Cocoa Powder (sift together twice) 4 Egg Whites 1/4 tsp cream of tartar 110g Sugar Method Preheat Oven 170C Melt butter and chocolate in double boiler or in microwave Once chocolate and butter has melted, add sugar, egg yolks and

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com7tag:blogger.com,1999:blog-18633567.post-82208282493244933772010-05-27T12:56:00.002+08:002010-05-27T13:03:38.357+08:00

recipe from Sudden Cook 230g butter (try using the best butter eg golden churn / scs brand) 220g sugar (reduced from 350g) 2 Tbs Orange Grind 4 eggs 225g self-raising flour180ml orange juice Method Beat the butter until soft .  Add in the orange grind and sugar, continue beat until light n fluffy (about 3 minutes) Add in egg one at a time. Beat 1 minute each addition Add in 1/3 flour

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com4tag:blogger.com,1999:blog-18633567.post-70527027197158880482010-05-26T23:30:00.002+08:002010-05-27T13:13:06.695+08:00

recipe from Alex Goh Fruit Cake 280g sponge cake mix 3 eggs 60g mango yogurt 100g mango yogurt drink 100g oil Method

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-66187661085128100972010-05-26T16:34:00.009+08:002011-08-09T12:38:04.531+08:00

recipe from Smitten Kitchen (I modify a little on the liquor as I do not have rum and enough Kahlua) Crust 180-200g Oreo cookies crumb 5 Tbs melted butter Ganache 1 1/2 cup whipping cream 500g Chocolate 1/4 cup kahlua / other coffee liquor (I uses Kahlua + Bailey's) Cheese Filling 750g cream cheese 1 cup sugar 1 1/2 Tbs flour 3 Tbs coffee powder 2 Tbs Bailey's 3 eggs Topping (I

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-27779016434415943382010-05-26T16:33:00.000+08:002010-05-26T16:33:00.307+08:00

recipe from Mimosa's Diary [A] 200g mash banana 3 eggs 100g sugar 150 g plain flour 1/2 tsp baking powder 1/4 tsp bicarbonate of soda 100 ml melted butter / canola oil (i uses melted butter) Method Beat [A] for 5 minutes until thick (ribbon stage) Add in flour, baking soda, baking powder Stir in melted butter / oil Bake at preheated oven 160 C for 40 minutes

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-82688697896821055082010-05-23T10:45:00.003+08:002010-05-23T11:05:19.075+08:00

I was searching for cheesecake recipe in a cupcake, something like the one you can get at "the loaf". Then I found these The moment I read "condensed milk" I told myself I have to bake this :P My pictures might not look promising, but trust me they taste really really HEAVENLY recipe from Table for Two or More Wendy is so helpful to answer all my question to make this cheesecake

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-56804242262686537232010-05-20T19:51:00.002+08:002010-06-05T22:01:09.439+08:00

After successuful attempt making steamed chocolate, here's another recipe which uses both evaporated and condensed milk, result in a very aromatic moist chocolate cake.  If you like a healthier version, you might like to try this recipe. recipe from Steamed Cake by Zubaidah Bt Chepa [A] 100g cocoa powder 200g sugar (reduced from 250g) 1 tin evaporated milk (I uses carnation brand)

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-43870159885935988682010-05-19T16:47:00.000+08:002010-05-19T16:47:04.460+08:00

I'm using the same recipe here but uses different method of mixing from the book of Cake Keeper Cakes by Lauren Chattman. In her book, egg yolks are beat with a whole eggs for 3 minutes then add in sugar continue beat for another 5 minutes. Next add in oil (here I mix my mashed pumpkin with oil) and beat for 1 minute. The add in flour and water alternately (begin and ends with flour)  

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-4046212999966691302010-05-19T16:38:00.002+08:002010-05-20T10:54:15.863+08:00

This method of making chiffon cake is slightly different from my previous chiffon cakes, which requires some steps in beating the egg yolk mixture before folding into egg whites. The result is a very fluffy chiffon cake recipe from Cake Keeper Cakes by Lauren Chattman [A] 2 Tbs Cocoa POwder 2 Tbs Water 1 Tbs Oil [B] 5 egg yolks + 2 whole eggs 1/2 cup sugar (I reduced it from 1 cup

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com6tag:blogger.com,1999:blog-18633567.post-9918834345721792962010-05-16T17:30:00.003+08:002010-11-02T11:13:48.785+08:00

I finally found it ! The secret to the crust top recipe from  Ruth Reichl I halves it to 2 eggs recipe for my 8" pan 90g Chocolate 70g Butter 2 eggs 1/2 tsp salt 1 cup sugar 1/2 cup flour Method 1. Preheat oven to 200C2. Melt the butter and chocolate3. Beat the egg with salt4. Add the sugar continue beating with mixer on high for full 10 minutes 5. Add chocolate and butter

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com6tag:blogger.com,1999:blog-18633567.post-46138118154302538742010-05-13T18:47:00.004+08:002010-05-13T19:08:06.144+08:00

My sis specially request for crust top brownies, so my search continues. recipe from  Baked: New Frontiers In Baking (Matt Lewis and Renato Poliafito) I halves it to 2 eggs recipe for my 8" pan 130g Chocolate 90g Butter 100g sugar 60g brown sugar 2 eggs 1 tsp vanilla 55g flour 1 Tbs cocoa powder Method Melt chocolate and butter in double boiler Whisk in both sugar Whisk in eggs

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-22488176053299694392010-05-13T18:41:00.000+08:002010-05-13T18:41:35.123+08:00

Mine doesn't look like brownies, in fact it looks more like fudge chocolate cake... Haiz...just cant get this right

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-42974085158675171952010-05-11T09:48:00.006+08:002010-05-11T11:21:55.805+08:00

recipe from Oven Haven which adapted from Sue Lawrence's Book of Baking 350g dark chocolate 200g butter 75g brown sugar 75g sugar (reduce from 200g dark muscovado sugar) 3 eggs 70g flour 1tsp baking powder Method 1. Melt chocolate and butter in double boiler 2. With Whisk in sugar and egg for 3 minutes (or until thicken) 3. Whisk in flour and baking powder 4. Baked at preheated 170C

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-81418775209982050142010-05-02T12:18:00.013+08:002010-11-02T11:18:22.520+08:00

Have been baking brownies again and again for my dearly sis. She has been craving for chewy , crust top brownies. Well I'm baking again , this time a fudgy brownies. This one is much more chocolaty recipe from Happy Home Baking with slight modification 150g dark chocolate (melted)120ml sunflower oil 150g sugar (original recipe call for brown sugar 200g) 2 eggs 1tsp vanilla essence 65g flour

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com2tag:blogger.com,1999:blog-18633567.post-57804381513926453182010-04-28T16:59:00.009+08:002010-11-24T22:38:00.201+08:00

1250ml soya milk (unsweetened) 100g sugar 1 Tbs + 1 Tsp agar agar powder (i used pearl mermaid brand) Method Combine sugar and agar agar powder Bring everything into boil and let it shimmer a while Sieve into pan , let it cool slightly and chill in the fridge Notes:My experimenting with agar powder to find the smooth texture  #1st Testing 2 tsp agar powder1 litre water100g1/2 tin

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com2tag:blogger.com,1999:blog-18633567.post-60786206994773257572010-04-27T20:54:00.007+08:002010-05-04T18:43:05.276+08:00

recipe from Eating,Etc115g butter120g bittersweet chocolate3/4 cup sugar1tsp vanilla2 eggs (slight beaten)110g flour2 Tbs Cocoa PowderMethod1. Melt butter and chocolate2. Stir in sugar until dissolve/ melt3. Add in vanilla and eggs4. Whisk in flour until marble dissapear5. Bake at preheated oven 175 C for 20-25 min.Note:I uses 8" panIt is better to underbaked than overbaked the browniesThis

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-89122536673057901372010-04-24T18:56:00.010+08:002010-05-04T18:22:28.346+08:00

After baking Katherine Hepburn Brownies by Dorie Greenspan. She did not disappoint me instead this brownies gives me so much surprises (good one of course!). This time, I'm baking another brownies from the same book .by Dorie Greenspan230g unsalted butter60g dark chocolate110g flour1 tsp salt110g sugar1tsp vanilla essence220g sugar4 eggs60g extra dark chocolate or you may use chocolate

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-2069888071370281142010-03-17T21:02:00.002+08:002010-03-18T12:33:42.200+08:00

recipe from Rasa Malaysia300g chicken breastgreen pepper bellonionginger sliceMarinade[A]1 tsp baking soda[B]1/2 tsp rice wine1 tsp corn flour1/2 cup cashew nuts (i roasted my own cashew nut, with no added oil and salt) Sauce1/2 tablespoon oyster sauce3/4 teaspoon soy sauce3 tablespoons water3 dashes white pepper powder1/2 teaspoon sugar1/2 teaspoon rice wine1/8 teaspoon sesame oilSalt to

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com2tag:blogger.com,1999:blog-18633567.post-29292411631044413242010-03-16T12:22:00.003+08:002010-03-16T12:31:25.882+08:00

making Pork Chop ~ the Chinese wayrecipe from Confinement RecipesIngredients600g Pork Chopslice gingerMarinade2 Tbs Abalone Sauce2 Tbs Light Soya Sauce2 Tbs of rice wineDash of pepperDash of sugarDash of saltSauce2 Tbs Abalone Sauce2 Tbs Light Soya Sauce2 Tbs of rice winecornflour waterMethod1.Marinade for 1 hour2.Coat the pork with cornflour, then pan fried at medium heat for 2 minutes, then

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-47879964585955018042010-03-11T19:12:00.003+08:002010-03-11T20:24:56.484+08:00

Finally got this "close", still need practice to get the pandan custard cook at the right consistency. It should not be too liquid nor too thick. recipe from Jo DeliMy pandan custard is extremely sweet. Could it due to the coconut milk i used ? (uses M&S brand)

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com1tag:blogger.com,1999:blog-18633567.post-3321310273945602010-03-08T17:24:00.003+08:002010-03-10T15:06:29.794+08:00

recipe adapted from my new book[A]3 egg whites30g sugar[B]3 egg yolks30g sugar25g corn oil30g water[C]45g cake flour10g cocoa powderMethod1. Beat [A] until stiff2. Beat [B] until combined, fold in [C]3. Fold in 1/3 of [A] into egg yolk mixture, pour the rest into [A], fold well4. Bake at preheated oven 170 for 30 min

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com4tag:blogger.com,1999:blog-18633567.post-28513365365563764022010-02-27T12:44:00.003+08:002010-02-27T13:35:28.161+08:00

recipe from Precious Pea ,Waxed duck tips from At Home with Amy Beh 2The 1st time i made this, i uses roast duck. The 2nd round I use waxed duck.Well , the aroma with the waxed duck is much stronger!Ingredients1 Tbs chopped shallot1 Tbs chopped garlic3 pcs shitake mushroom100g pumpkin (diced)1 1/2 cup rice (wash n drain)2 cup waterdried shrimp (wash, drain , chopped)1 chinese sausageDirectionIf

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-88789075319762027002010-02-25T10:07:00.003+08:002010-02-25T10:15:12.318+08:00

recipe modified from HK author cookbook "Chan Wai"Ingredients1 Tbs Oyster Sauce1 Tbs Hoisin Sauce6 Tbs Sugar1 Tbs Salt1 tsp Five Spice Powder1 Tbs Rice WineMarinade for 1 hour or moreBake at 250C 10 min, turn bake for 10 minReduce oven to 200C bake for 10 min, turn bake another 10 min.Glaze with Honey, bake for 5min

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com1tag:blogger.com,1999:blog-18633567.post-33224497331611148372010-02-23T17:41:00.004+08:002010-02-27T12:39:39.286+08:00

This is the chicken wings my Aunt Serena use to bake. I can only recall this :P Marinade4 Tbs Ketchup (i use Heinz)2 Tbs Light Soya Sauce2 Tbs Ginger Juice1 Tbs Dark Soya SauceHoney GlazeHoney1 Tbs Dark Soya SauceMarinade for 2 hours or moreBake at preheated oven 200C 20 min. Turn over n further bake at 20 minGlaze with honey

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-1731143009699435572010-02-20T08:31:00.003+08:002010-02-20T08:35:03.538+08:00

recipe from Jo DeliI'm making this after tasting it on the first day of CNY. My 1st Ah Pek's DIL made it, I wanted to share my portion with Anna, but end up having whole slice ! So here's my creation

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-49235004954371398092010-02-13T15:35:00.001+08:002010-02-13T15:36:47.503+08:00

the same recipe here

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-37014776152685023772010-02-08T23:17:00.004+08:002010-02-13T15:31:47.856+08:00

recipe adapted from What's For Dessert TodayI like my coffee with hazelnut powder, but hazelnut in cookies hmm... taste okay lah, kinda of refreshing aroma , rice burn ? Anyway give it try see you like it or not.180g Superfine Flour80g Icing Sugar80g Ground Hazelnut1 Tbs Baking POwder1 Tbs Bakign Soda150ml Peanut OilMix all dry ingredients.Gradually add in oil, until form doughRoll into ball ,

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-6611826722672524652010-02-08T23:12:00.000+08:002010-02-08T23:13:47.519+08:00

extra pineapple tart pastry = heart shape cookies

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com1tag:blogger.com,1999:blog-18633567.post-32270556673943155932010-02-08T23:08:00.003+08:002010-02-08T23:10:03.193+08:00

recipe from Y3K New Year CookiesI wonder anyone try this recipe, coz mine turn out not that well, as you can see mine burn at the side and not crunch, it taste chewy!

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-40751742460837763862010-02-07T22:53:00.003+08:002010-02-08T23:07:34.135+08:00

the recipe is adapted from Baking from My Home to Yours by Dorie GreenspanI called it Milo Cookies coz uses both milo chocolate malt n Milo Nuggets The texture of this cookie is little chewy.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-87004627591041444252010-02-07T16:11:00.008+08:002010-02-13T15:32:44.763+08:00

recipe adapted from Y3K New Year CookiesSpecial request from my Aunt Helena, bake this especially for her n family :P250g ground green peas200g Icing Sugar (reduced from 260g)300g Cake Flour (I want my cookies to be melt in your mouth, so i use cake flour)200ml peanut oilMix all the dry ingredients.Gradually add in oil and mix until form doughBake at preheated oven 175 for 10 min

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-46691653538754733682010-02-03T11:05:00.002+08:002010-02-03T11:09:33.179+08:00

recipe adapted from Wen's DelightMine doesn't rise up as high as the author. Coz I'm using the 23cm tube pan. Nonetheless still taste good.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-42994812002727605362010-02-01T19:04:00.005+08:002010-02-06T19:14:33.678+08:00

I used the same recipe hereGround Peanut

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-16616049837655465552010-01-31T16:11:00.006+08:002010-01-31T18:12:51.815+08:00

recipe from Jolly Little Cracker by Chong Su YinALMOND BISCOTTIrecipe from Jolly Little Cracker by Chong Su Yin2 egg whitespinch of tartar powder50g sugar60g flour1Tbs oil100g whole almond (toasted)Method1. Preheat oven to 150 C2. Whisk egg white until bubbles, add in tartar powder, continue whisk graduallyadd3. in sugar n whisk until stiff4. Add in flour, then add in oil5. Add in whole almonds

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-8343869367107963342010-01-31T14:53:00.022+08:002010-02-13T15:35:10.309+08:00

recipe from Happy Home BakerROAST PORK1kg pork belly (3 layer)Marinade(skin)1/2 Tbs saltMarinade (meat)1/2 Tbs Salt1/2 Tbs Sugar1/2 Tbs white pepper1/2 Tbs 5 spice powder1 cube nam yueMarinade pork belly n refrigerate (uncovered) overnightRoasting2 Tbs white vinegarMethodOven setting (top & bottom) 200 C ~ 20minRemove pork belly from oven , brush skin with vinegar, back to oven continue

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com1tag:blogger.com,1999:blog-18633567.post-56517701649621934412010-01-28T18:52:00.004+08:002010-01-28T19:21:34.846+08:00

My New book "Okashi : sweet treats made with love" by Keiko Ishida is here! Just got them today ~ have not try any recipe yet..Any baking books to recommend, pls share

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-74750297833593127372010-01-24T17:04:00.006+08:002010-02-07T22:53:18.997+08:00

recipe from Cookbake Legacy *I changed the choc chips into choc chunks! (I used chocolate Selborne)*I uses rose flour + 1 tsp of emplex ( for extra crunchy taste)This cookies taste absolute sinful! Even my DH gives a thumb up :DNotes*Although the cookies taste nice, the Bailey added does not give much aroma tothe cookies, I will be using 1 tsp vanilla essence next time.*The cookies will taste

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com7tag:blogger.com,1999:blog-18633567.post-23648630765031973972010-01-20T12:30:00.008+08:002010-12-08T12:02:58.098+08:00

recipe modified from Kitchen Capers. Thanks Dralion for sharing this recipe :P [A] 185g butter 150g sugar 200g UHT Milk / Evaporated Milk 2 egg slightly beaten [B] 110g cake flour 60g cocoa powder 1/2 tsp baking powder 1/2 tsp baking soda Method Warm [A] in saucepan until butter melted Add in beaten egg in a streamline and mix gently Add in sifted flour [B] and mix well Steam in high for

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com2tag:blogger.com,1999:blog-18633567.post-83677006248065566012010-01-13T11:03:00.004+08:002010-01-27T19:42:29.053+08:00

recipe modified from Romancing with Cakes. [A]5 egg yolks2 whole eggs100g sugar100g flour120g melted butterMethodBeat [A] until light n fluffyFold in flour, fold in melted butterBake at preheated 170C for 20 minNote*Original recipe uses only egg yolks (no egg white)*very high calories cake, i made this coz have leftover egg yolk (after making the unsuccessful soyabean milk cake which uses only

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-52044344551439191572010-01-11T19:03:00.004+08:002010-01-27T19:42:36.725+08:00

recipe from Romancing with CakesThe cake does not come out as expected coz of several reasons1. Do not have enough egg white2. Did not beat egg white until "stiff" stage.3. Did not fold the soymilk mixture n egg white properlyHaiz....

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-10330520843754454262010-01-07T18:54:00.014+08:002011-07-11T19:06:47.132+08:00

Sponge Cake I recipe from "Joy of Making Desserts" by Shadow Kwan 4 eggs 70g sugar 80g cake flour (you may use normal flour) 1 Tbs Oil Method for Sponge Cake I 1. Whisk egg and sugar until creamy white and thick 2. Gradually fold in flour 3. Stir in oil 4. Bake at 180 for 15 minutes. I uses 8" round pan Sponge Cake II recipe modified from Happy Home Baking sponge cake ingredients 3

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-81343527606694984602010-01-06T17:57:00.007+08:002010-01-27T19:42:50.837+08:00

[A]100g durian flesh200g water[B]150g self raising flour30g rice flour2 tsp double action bakign powder100g sugar (original recipe call for 150g)1tsp custard powderMethodMix [A] in blender for 2 minutesGently fold in [B], use whisk for a quick stir to combine (about 3 strokes)Steam at high heat for 15 minutesNoteGosh! I used the wrong flour "glutinous rice flour" instead of "rice flour" and they

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-39207227310611342592010-01-04T17:53:00.011+08:002010-01-27T19:43:00.801+08:00

Have been baking a few batch of pineapple tart all uses Jo Deli recipe This time I'm goin to try new recipe from my new book :Dadapted from Cookies Wonderland by Elisabeth Siahaja[A]70g Butter40g margerine30g Icing sugar1 egg yolk[B]140g cake flour (original recipe call for plain flour)25g milk powder20g corn flourBeat [A] until light n flluffyFold in [B] into dough .Pipe out the dough and roll

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-26555428155219316252009-12-30T12:34:00.009+08:002010-02-03T11:05:18.528+08:00

recipe adapted from FlorenceI follow Florence's recipe except that uses sago flourIngredients:[A]30g margarine55g icing sugar1 egg yolk225g sago flour75ml – 90ml coconut milkMethod1. Beat [A] until pale n creamy2. Shift in flour3. Gradually add in coconut milk n knead until dough is form. Reserve coconut for later use4. Cover the dough with damp cloth, take just enough dough at a time to shape5.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com2tag:blogger.com,1999:blog-18633567.post-39112469642923980702009-12-26T13:57:00.019+08:002010-01-08T23:58:10.272+08:00

There's not much baking lately .. or very long.I think my last baking was in 2008? And that's for CNY cookies. There's no baking for this year CNY due to preggie and I'm super tired to do anything ^_^.Anyway, I'm back now.So let's start with simple recipe like Almond Crips n Pineapple TartAlmond CrispThis is the same recipe I bake B4. You will only need :*Bienetta Powder *500g Almond

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-57284374604744368962009-09-23T10:58:00.006+08:002010-01-27T19:43:24.056+08:00

recipe and instruction by my mother in lawTo some of you who might not know I have not been updating my baking blog lately partly due to the coming my newborn gal.Okay she's now 4 months and still on milk feeding. Yesterday I got a pack of dried succulent scallop from my aunty Elaine. She bought it all the way from HK. Suppose the scallop is for my baby gal when she start weaning. Well, I can't

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-2390009747621654972008-08-11T09:42:00.003+08:002010-01-27T19:43:32.337+08:00

recipe from Let's Get Wokking Simple Ingredients250g Mashed Durian Flesh250g Butter150g Castor Sugar5 Eggs240g Flour, sifted2 teaspoon Baking Powder, siftedMethod1. Cream Butter and sugar2. Add in egg one at a time. Continue beating for 2 min or so.3. Fold in sifted flour and baking powder alternate with durian flesh4. If the durian does not combine well with batter, use the mixer to blend (2-3

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com12tag:blogger.com,1999:blog-18633567.post-47979323555446802672008-05-27T20:35:00.021+08:002010-01-27T19:43:39.893+08:00

One of my DH 's relatives asking for this recipe during our recent trip to a wedding dinner. In fact, I have only succeed this recipe once and was too happy at that time to note down the ingredient and method used. This page is specially created for "Fan Lui". Her enthusiasm to make this dessert has enlighten me to research for the best recipe and method in making this dessert success.What You

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com9tag:blogger.com,1999:blog-18633567.post-34932927489409695502008-05-19T14:32:00.004+08:002008-05-28T13:41:40.099+08:00

Okay this has nothing to do with baking, but simply what i bought yesterday from The Body Shop. It was almost a last minute purchase, as the additional 10% discount for members only last for 3 days (16/05/08-18/05/08).My recent visit to TBS was just before Mother's Day. And as usual they do not have any promotion nor sales during Mother's Day :(Any Body Shop fans here? Pls share what you

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com7tag:blogger.com,1999:blog-18633567.post-25924607895050573082008-05-05T16:03:00.003+08:002010-01-27T19:43:52.216+08:00

recipe adapted from a forumer (BunnyAngel ~ MB)220g self raising flour110g butter110g sugar2 eggs125ml milka dash of vanilla extractCream butter and sugar.Add in eggFold in flour and milk, follow by any fillings (choc chips, raisin, bluberries)Put mixture into muffin cups till 2/3 full. Bake at 170 for 25-30min.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com6tag:blogger.com,1999:blog-18633567.post-81870541678513164562008-05-04T17:29:00.005+08:002010-01-27T19:44:01.321+08:00

Ever since i tasted muffin from Chocolat n Spice (my dear sis bought for me all the way from S'pore located at Shunfu & Tangjong Pagar). I can't help thinking how this lovely muffin is done. They are moist and fluffy (even on the next 2 days). After some research on mushroom muffin from the net, here's the result. Finally my very own version of doomed muffin!Recipe:[A]80g sugar100ml milk1 egg40ml

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com7tag:blogger.com,1999:blog-18633567.post-11121841875837957062008-05-04T14:27:00.003+08:002010-01-27T19:44:16.060+08:00

recipe from Hut of CranberryThe cake is super light weight, will try to add more flour next.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-74720378045331962432008-04-19T22:43:00.006+08:002008-04-20T14:22:31.481+08:00

modified from "Baking from my Home to Yours" by Dorie Greenspan This is a very simple Pound Cake aka "Butter Cake" uses simple ingredients:170g Butter (i use SCS brand)140g Sugar3 Eggs165g FlourWhile this recipe require only simple ingredients, the rest lies on the mixing method :1. Beat the sugar and butter until light and fluffy ( 5 minutes)2. Add in egg one at a time, beat for (1 minute) for

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com26tag:blogger.com,1999:blog-18633567.post-20961782528268600262008-04-19T21:59:00.003+08:002008-04-20T20:37:24.186+08:00

Actually, I was tagged a while back by Precious Moment but wasn't paying attention!This is the deal:1. Pick up the nearest book (of at least 123 pages).2. Open the book to page 123.3. Find the fifth sentence.4. Post the next three sentences.5. Tag five people. "I've a feeling this is a good thing, a sign of maturity. Believe me, I know whem i'm putting on weight - it usually coincides with me

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com1tag:blogger.com,1999:blog-18633567.post-90129228826554688162008-04-17T10:57:00.006+08:002008-04-20T14:24:38.464+08:00

Recipe from Jo[A]6 eggs80g sugar150g cake flour1/2 Tsp baking powder[B]100g melted butter30g condensed milk1 tsp vanilla[C]2 tsp cocoa powder1 tsp cocoa emulco1 tbs warm waterMethod-Dissolve [C] in warm water, set aside-Beat [A] in high speed until thick ribbon-Reduce to low speed,add in [B] until combine-To make chocolate batter, fold [C] into one of the batter.-Using tablespoon, scoop 3 tbs of

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com8tag:blogger.com,1999:blog-18633567.post-42144019176020343042008-04-16T15:19:00.007+08:002010-02-04T22:16:34.156+08:00

Wanted to bake pandan chiffon for a long time. Finally give it a try.. a not so success . As you would see there is a little wet in the cake.Ingredients[A]3 egg Yolks40g Sugar75g Pandan Juice + Milk2Tbs Oil70g Flour[B]3 Egg Whites50g SugarMethodTo make egg yolk batter, combine egg yolks, oil, pandan juice, sugar in a mixing bowl.Fold in flour until form batterBeat egg white and cream of tartar (

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com6tag:blogger.com,1999:blog-18633567.post-2734341010117208732008-04-16T13:24:00.011+08:002010-01-27T19:44:36.460+08:00

Chocolate TartSweet Tart Doughrecipe adapted from “Baking from My Home to Yours by Dorie Greenspan"In french, this dough is called Pâte Sablée because it is buttery, tender and sandy (that's what sablée means). Its much like shortbread, and its ideal for filling with fuits, custard or chocolate.165g plain flour80g Icing Sugar113g cold butter ( cut into small pieces)1 egg yolkMethod- Mix the flour

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-16342302833000789962008-04-16T12:52:00.011+08:002008-04-21T12:43:35.199+08:00

recipe adapted from AWWI have halved the recipe to cater for my 20cm round pan.[A]125g Cream Cheese125ml Fresh Milk[B]55g Butter[C]25g sugar1Tbs Lemon Juice, and grated grind3 egg yolks[D]40g plain flour10g corn flour[E]3 egg whites1/8 tsp cream of tartar35g sugarMethodMelt [A] in double boiler until cream cheese meltAdd in butter and stir until melt. Turn off heat. Leave to coolAdd in [C]. Fold

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-89590319904082499542008-04-07T14:42:00.008+08:002008-04-20T14:27:02.230+08:00

recipe adapted from “Chiffon Cake is Done” by Kevin Chai[A]3 Egg Yolks30ml oil85g Banana Puree25g sugar55g plain flour[B]3 Egg Whites1/4 tsp cream of tartar (optional)50g sugarMethodTo make egg yolk batter, combine egg yolks, oil, banana puree, sugar in a mixing bowl.Fold in flour until form batterBeat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com4tag:blogger.com,1999:blog-18633567.post-18357025773084688412008-04-07T13:32:00.011+08:002008-04-20T14:27:27.417+08:00

recipe taken from “Joy of Making Desserts” by Shadow Kwan[A]80g Cake Flour½ tsp baking powder70ml milk2 Tbs instant coffee powder50ml oil2 Tbs Kahlua3 egg yolks35g sugar[B]4 egg whites1/4 tsp cream of tartar30g sugarMethodBring milk to boil. Dissolve instant coffee in milk. Mix in oil and *Kahlua.Beat egg yolk and 35g sugar until creamy white in colour. Add it to mixture [1]Fold in flour until

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-4235202153356148922008-04-05T23:46:00.006+08:002010-01-27T19:54:55.606+08:00

You can use any basic chocolate sponge cake.The cream, i use non diary whipping cream + 1 Tbs of sugar, whip until stiff + Blueberry Filing.Blueberry Swiss Roll This swiss roll suppose to pipe out the batter using piping bag, to create line/ pattern on swiss roll surface. But i fail to create that effect.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-29117621804753927472008-04-02T16:39:00.005+08:002008-04-20T14:29:25.918+08:00

recipe from Fruity Cakes by Alex Goh (Pandan Coconut Roll). [A]60g Butter (melted)60g plain flour[B]60g milk (or coconut milk)[C]4 egg Yolks[D]4 Egg Whites70g SugarMethod1. Mix [A] and [B]until well blended.2. Add [C] and mix until well combined.3. Add [D] and mix until well blended.4. Whip egg whites until foamy. Then add sugar, continue whip until soft peaksform.5. Fold [D] into egg yolk

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-66805114184405157302008-03-23T15:35:00.006+08:002010-01-27T19:55:18.192+08:00

recipe from “Baking from my Home to Yours by Dorie Grenspan"Ingredients(The original recipe call for 2 X 9" pan. Thus i halves the recipe and uses one 8" round pan)[A]113 butter (i use margerine)120g sugar (i use brown sugar, reduced from 165g)[B]1 egg1 egg yolk1/2 tsp vanilla ( i should have use rum instead)[C]125ml milk (original recipe call for buttermilk)[D]110g flour30g cocoa powder1/4 tsp

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-60298396965028324752008-03-23T14:21:00.006+08:002010-01-27T19:45:06.675+08:00

I was baking some chocolate cake when MIL ask if I'm making any chiffon today.Knowing that she's a lover for chiffon cake. I make this for her. At first wanted to make Pandan Chiffon, but forgot to buy coconut milk on my way back. So i use whatever is available in the kitchen ~ Yes orange!Orange & Lemon Chiffon CakeRecipe from Joy of Making Desserts by Shadow Kwan'sI remember the first time

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com2tag:blogger.com,1999:blog-18633567.post-47988025381092881542008-03-10T14:01:00.008+08:002008-04-20T14:30:47.426+08:00

Similar to Steamed Cake but with a few modifications.Ingredients[A]2 whole eggs1 egg yolk100g sugar[B]1tsp ovalette[C]150g flour100-120ml dragon fruit puree (sieved)MethodBeat [A] , add in [B] and continue beat until "creamy stiff". When you lift the mixer, the egg mixture should not fallFold in flour and dragon juice puree ~ alternatelySteamed high for 15 min

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-11511931458059635102008-03-10T13:33:00.006+08:002008-04-20T14:34:30.736+08:00

recipe from "Fruity Cakes by Alex Goh"Ingredients[A]250g Butter ( i use 1 stick butter, i think is around 220g ~ SCS Brand)180g sugar[B]3 eggs[C]150g pumpkin (steamed and mash)[D]320g plain flour1 tbs baking powder[E]60g coconut milkMethodBeat [A] until light and fluffyAdd in [B]one egg at a time, continue beat until light and smoothAdd in [C] until well blendedFold in [D] and [E]Bake at 175 C

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-25308435422957541462008-03-10T12:19:00.012+08:002008-04-20T14:34:58.228+08:00

recipe from "Fruity Cakes by Alex Goh"Ingredient[A]80g Pumpkin (steamed and mash)[B]120g Cake Flour / Low protein flour1/2 tsp baking powder30g sugar60g coconut milk* (around 75ml)60g vegetable oil4 egg yolks[C]4 egg whites1/8tsp cream of tartar (optional)70g sugar (i have reduced the sugar from 100g)MethodCombine [A] and [B] a mixing bowl.Beat egg white and cream of tartar (if using) until soft

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com7tag:blogger.com,1999:blog-18633567.post-49629627697765646622008-03-03T19:28:00.007+08:002008-04-20T14:35:32.424+08:00

reciped adapted from "Chiffon Cake is Done by Kevin Chai" with some modificationInitially I wanted to make Pandan Chiffon but dunno why mine turn out as disaster. Either could be the pan (9") too big for my oven (middle uncooked) or my mistake of wrong (pandan juice) measurement. So here i try again and another chiffon (Chocolate) uses smaller tube pan (7")Egg Yolk Batter3 egg yolks35g Chocolate

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-79065255093274653402008-03-03T19:17:00.008+08:002008-04-20T14:35:43.232+08:00

reciped adapted from "Chiffon Cake is Done by Kevin Chai" with some modificationEgg Yolk Batter3 egg yolks60g Dragon Fruit puree30ml Oil25g Sugar60g FlourEgg White Foam3 Egg Whites50g SugarMethodTo make egg yolk batter, combine egg yolks, oil, dragon fruit puree, sugar in a mixing bowl.Fold in flour until form batterBeat egg white and cream of tartar (if using) until soft peaks.Add sugar

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-80891567985231882732008-03-03T15:57:00.004+08:002010-01-27T19:45:18.599+08:00

Somehow i manage try a new dish for CNY eve ~ Butter Prawn/ Na Yau Har.Is quite easy to make:1) First deep fry the prawns, remove from wok2) With 1-2 Tbs Oil left in wok, add in beaten egg yolk, keep stiring with chopstick to make swirl.3) Add in rolled oats4) Finally dish tyhe prawn and serve.As easy as it sounds, mine turn out a little oily. I guess i should not put too much oil in it.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-22655981805691289562008-03-01T13:26:00.015+08:002008-05-10T11:49:01.564+08:00

Have been a pizza lover since my first encounter with "Pizza Hut". During my childhood, both parents working and we (me and other siblings) have to feed ourselves with whatever we have at home. Of course my mum will get ready those food in the fridge. We just need to heat them up. if all else fails, we'll call for pizza delivery 755-2525...So Pizza making here i comes, making you from

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-85005936520854883632008-02-02T18:46:00.003+08:002009-12-30T20:01:41.892+08:00

London Almond CookiesI think this is everyone favourite. I remember when i was young, i always beg my mum to buy this cookies.Often they are too sweet but i was too young to tell that. Now that i know how to bake them , i used dark chocolate.Ingredients224g Butter120g Icing Sugar1 egg Yolk380g Flour90g Ground AlmondMethod-Cream butter and Icing sugar until creamy-Add in egg yolk and beat until

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com7tag:blogger.com,1999:blog-18633567.post-54320615867937645562008-02-02T18:44:00.004+08:002008-04-20T14:36:36.290+08:00

Green Pea CookiesThe recipe for this cookies is the same as Peanut Cookies just replaced peanut with green peas instead. If you find the texture of the cookies is rough and grainy, you can try to remove the green pea shell.Nowadays they start selling grounded green peas at bakery supplies shop, which makes baking easier.I've tried both method :1) ready bought ground green peas - the texture of

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-23702931293801387952008-02-02T18:40:00.003+08:002008-04-20T14:36:43.855+08:00

Peanut CookiesOriginal recipe is from Alex Goh's Baking Series. I modified as follows :[A]160g Icing Sugar (reduced)300g Peanut (blended)180g Cake Flour60g Plain Flour1 Tbs Milk powder1 tsp Baking powder[B]240ml Peanut OilMix everything in [A] ,gradually add in oil until the cookies batter is able to roll into small ball.The amount of oil depends on the quality of peanut. If using fried peanut,

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-65560446550225994352008-02-02T18:35:00.004+08:002010-01-09T00:30:01.559+08:00

Pineapple Tart Recipe from Jo DeliHere's the result

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com7tag:blogger.com,1999:blog-18633567.post-78508581108277879162008-01-21T18:53:00.002+08:002010-01-27T19:45:29.432+08:00

Almond Cookiesrecipe from "Baking frm my home to Yours by Dorie Greenspan" 182g Ground Almond182g Flour224g Butter70g Sugar1 tsp Vanilla Essence1/2 tsp Almond EssenceMethod- Mix Ground almond and flour- Beat Butter and sugar at medium speed for 3-4 minutes- Add in vanilla and almond essence, beat for another minute- Add in flour mixture and knead to dough- Roll into small ball and bake 175 C for

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com8tag:blogger.com,1999:blog-18633567.post-35816247038231877042007-12-12T19:58:00.003+08:002008-04-20T14:40:07.206+08:00

Char Siew I found this recipe from Pork Ribs by Tang Phaik Cheng (Novum) and another recipe from Jo Deli (Gina's recipe) .The recipe from novum does not indicate how much orange juice i need for this cooking , only state 2 oranges. In fact, i find this books is great for ideas and inspiration, recipe wise so-so .Marinade2 Tbs soya sauce1/2 Tbs Dark soya sauce1/2 Tbs Hua Tiao WineCornflour for

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-30723005636936910872007-12-12T12:56:00.002+08:002008-04-20T14:41:44.142+08:00

(recipe adapted from "Cinnamon Sugar Puff Cupcakes from Cupcakes! by Elinor Klivans") Recipe150g Flour1 tsp baking powder1/2 tsp salt85g butter80g sugar1 eggs125ml milksome nutella1/2 cup chopped dried apricotMethodBeat butter and suagr until light and fluffyAdd in eggAdd in 1/2 of flour, alternate with milk and remaining flourFold in dried apricotSpoon batter into cupcakesDrop a teaspoonful of

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-51453650234206444322007-12-12T12:44:00.002+08:002008-04-20T14:43:30.119+08:00

recipe adapted from "Baking from my home to yours by Dorie Greenspans" or you can get the recipe onlineThe cake call for meringue frosting and the cake as crumbs. I did some modification here. I use whipping cream as frosting and oreo crush as crumbsA very special way of preparing the batter (eg : adding hot boiling water at the end of the step) The taste of the cake is fluffy and chocolaty

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-85326901968118732132007-12-08T18:02:00.008+08:002008-04-20T14:45:12.239+08:00

recipe from "Florence"I have always wanted to make chilled cheesecake just like those selling at Starbucks or Coffee Bean. They looks so inviting and as each time I want to order them, my hubby remind me of how much calories they contains , not to mention one slice cost around RM8.50++. Another put off is ; I never get success with gelatin. In fact any recipe call for gelatin will means a fail

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com5tag:blogger.com,1999:blog-18633567.post-74710553378027708002007-12-06T11:33:00.003+08:002008-04-20T14:46:24.846+08:00

Marinade :1tsp soya saucesalt and pepperSauce2 Tbs Honey1 Tbs MarmiteMethod1. Marinate the chicken for 1 hour2. Coat the chicken well with cornflour3. Dry at low heat, when chicken almost cook, turn into high heat ( to remove oil)4. Remove chicken from pan and pat dry with towel.5. Leave a Tbs of oil in pan, pour sauce and cook at low heat until bubbles.6. Add in chicken and continue cooking

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com2tag:blogger.com,1999:blog-18633567.post-23846794487531343302007-12-05T16:50:00.005+08:002008-04-20T14:46:51.349+08:00

I always love "Thong Kee Egg Tart" for its flaky skin. So i finally get myself making this egg tart.I got the recipe from "100 Chinese Desserts by Winnie" by did some modification as i'm not using lard 1st Batch - Fails!Just wanna share my 1st batch dough fails. The water dough is okay. But the oil dough just seem too much oil. I wonder could it be the shortening . (As i substitute lard with

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com3tag:blogger.com,1999:blog-18633567.post-28662569663814261512007-12-03T12:49:00.003+08:002008-04-20T14:48:40.049+08:00

Original recipe is from "More from Magnolia" .I got the recipe online from Lemon AlmondThe texture of the cake is soft. Very unusual cake with apple inside, Once bite into the apple, the juice and aroma of apple from cakes is like a buried treasure!

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com1tag:blogger.com,1999:blog-18633567.post-42572426345808970572007-12-03T12:46:00.004+08:002008-04-20T14:49:16.883+08:00

I uses chocolate chunks. ( bittersweet chocolate,chopped ) instead of chocolate chips to gives better chocolate flavors, (as suggest by Dorie Greenspan) which i find is true.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-53159227492558730052007-12-03T12:35:00.003+08:002008-04-20T14:50:02.966+08:00

recipe from "Baking from my home to Yours"The texture of the cookies is crunchy (thanks to the almond meal) , easy bite , and yo will just ask for more. I bake them last night and kept them in an air tight jar. This morning, i found the cookies left 1/3 from the jar.The original recipe call for "hazelnut meal" and rasberry jam. But i use almond meal and marmalade.Second attemptThis time I bake

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0tag:blogger.com,1999:blog-18633567.post-36891108901485802952007-11-28T12:39:00.002+08:002008-03-11T11:15:26.203+08:00

Modified from "500 Cupcakes" - basic cupcakes[A]100g butter80g sugar[B]2 eggs[C]100g self raising flour[D]1/2 cup raisins (soaked in Grand Marnier or any rum or evern orange juice- for 1 hour)Method1. Beat butter and sugar until light2. Add in eggs one at a time and continue beating until creamy3. Fols in flour4. Fold in raisins (drain)5. Bake at 170 C for 20 minNotes :This cupcakes is super

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com2tag:blogger.com,1999:blog-18633567.post-50005005982341183632007-11-19T13:51:00.003+08:002010-04-28T15:41:46.853+08:00

Finally tried out one of her recipe "Baking From My Home to Yours by Dorie Greenspan"You can find the recipe hereVerdictUnlike normal brownies i bought outside which usually taste more like a cake than a brownies. This one's is absolutely a must bake browniesThe brownies is very chocolaty, perfect with a cup of hot teaChanges I made I use cashew nutsI replace espresso/coffee powder with kahlua.

Simonnehttp://www.blogger.com/profile/11194702090618860794noreply@blogger.com0