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Char Shao Mian (叉烧面)

With half a kg each of pork filet and plain flour, I can easily make a meal for 6 people. That’s less than $2 per person. It also takes less than an hour. First, make the char siu (叉烧), when the char siu is cooking, make the noodles. Then cook the noodles, make a sauce,…

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Black Char Siu (黑叉烧)

I want to make char siu (叉烧), but I don’t want to make red char siu. I don’t quite know how to make the red look nice, and I sort of cringe when I see red char siew, so I decided to make some black char siu. Char (叉) means to fork the meat and…

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Achar

Achar in Southeast Asia is a spiced pickle. My mother makes this a lot, and she loves to eat achar. When she comes to my house, she will look into the fridge and see what we have and then a bottle of achar will result. We keep the achar in a bottle and it is…

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Hokkaido Cream Cheese Tarts

I didn’t intend to bake these today. However, I made egg tarts yesterday and it was a disaster. I just have to make tarts again to make amends. So I decided to make these, which are very close to egg tarts but are different in some aspects. I need to affirm myself that I have…

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Spinach Ramen (ほうれん草ラーメン)

I have so much spinach that was going to wither if I don’t cook. The kids won’t eat all of it unless I get creative. So, I made them into spinach ramen 🎉. Who can resist bouncy bouncy smooth smooth fresh noodles with smoked pork belly, served in a soup made from pork soft bones…

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Butter Prawn/Shrimp Curry

I have no clue if such a curry exists, but I have no other proteins other than prawns and I want to eat butter chicken. So, I have decided to pretend this is chicken and cook the prawns like butter chicken. Haha. But with a few modified steps. It taste super with naan or roti…

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Half Fried Cooked Fish (半煎煮鱼)

This is the fish that we eat almost everyday growing up. It is not something I thought I’d document. However, I think there is value in keeping the recipe safe somewhere, in case someone wants it. Again, I have no clue how my parents made this dish. I only know how I make this, which…

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Rice Cooker / Instant Pot Chicken Rice

Someone asked what is an easy and tasty chicken and rice to cook meal. Well… chicken rice! All cooked in the rice cooker. There is no need to watch the process. The chicken cooks in about 30 minutes, and then there are so many dishes you can make besides chicken rice. First, I made a…

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Claypot Prawn Noodle(砂锅虾面)

This dish is so easy to prepare, does not need you to boil and boil a prawn stock or save up prawn heads, but it tastes so good, I have never failed to get good comments from every single person who has tasted it. The most valuable thing about this claypot prawn noodle is that…

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Wonton (馄饨)

We grow up with wontons. I cannot remember when I learned how to do this or when I was first introduced to this. We make them in our home, we see them made everywhere around Singapore, and we eat them almost on a daily basis. Nowadays, when I make wontons, I will remember this encounter…

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The Pasta Maker Egg Noodle

The Pasta maker is such a blessing to our family. I have used it to make everything Asian so far: ramen, to Chinese noodles : fine noodles (细面), mee pok (面婆), wrappers for wonton, gyoza, pot stickers, soba. I have yet figured the right recipe for Udon and the rice flour-based noodles and wrappers. But…

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Sesame Ginger Salmon Carpaccio

This sauce for this dish is so easy to make, I use it for almost everything I want to make ‘Japanese’. Pour it over any salad, it tastes Japanese. Add some ginger to it, it becomes another sauce. Pour that over sashimi, you get carpaccio, pour that over a bed of chasoba, you get nice…

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Churros

Print Recipe 0 from 0 votes Churros Course: Breakfast, SnackCuisine: SpanishKeyword: choux pastry, churros Author: Pamela Liu EquipmentWhiskFryer or Wok Ingredients250 ml milk1 tsp sugar100 g unsalted butter1/2 tsp vanilla extract115 g plain flour3 medium egg yolks2 cups oil for deep fryingChocolate Sauce3/4 cup sugar1/2 cup cocoa powder1/2 cup cream or full cream milk1/4 cup…

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Raw Fish Salad(鱼生)

I like the Amoy Street stall the most when it comes to 鱼生粥 with a plate of 鱼生. I’ve tried those at Tiong Bahru, Chinatown etc etc before. But what I really like about the Amoy Street one is simply because they give me a lot of fish, and because I know the stallholder quite well, he gives me a lot of lettuce.

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Colourful Pot Stickers (七彩锅贴)

I saw a Youtube video about this Taiwanese company that does colorful dumplings (饺子) and thought it is great! We can increase the fibre and vegetable intake while eating dumplings. How cool is that! So I went about doing an experiment with this… which, by the way, took way too long. I like to cook my…

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Shakshouka(شكشوكة)

We see this form of poached eggs pretty often. I wasn’t sure what it is called and where it originated from, until I went to a restaurant in Harvard Square. That’s when I learned that it is North African. And you can make like an infinite version of it. Basically, it is a red color…

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Singaporean Curry

I am not 100% sure exactly whose dish this is: Indian, Malay or Chinese, because everyone in Singapore cooks this curry… Curry with potatoes eaten either with toasted sliced bread, rice, roti prata or baguette. Nevertheless, it is something we are so familiar with. I like to cook mine from scratch simply because I don’t…

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Cooking Art’s Roll – Modifications for my Mama

As a young adult, I had very little money on me, even after I started working. This is because my parents’ business was falling apart and I had to put myself through the university, and still brought home cash for the family as I felt really sad seeing my mother so troubled with the finances….

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Nick’s 4-5-6 Pandan Cookies

These cookies were designed for Nick Manley. It was my last day in Cambridge and I was still in an AirBnB and bored from staying indoors alone. So I dug up everything in the pantry that I have left and made these: there were almond nuts raisins, pandan essence, flour, butter, eggs, sugar and baking…

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Peach Galette

Print Yum Peach Galette IngredientsPastry 1 1/3 cup flour 4 Tbsp powdered sugar ¼ cup almond flour ¼ tsp salt ¼ cup butter (chilled) 3 tbsp cold water ½ tsp lemon juice Filing 1 ½ tbsp corn starch 7 tbsp sugar 2 lbs fresh peaches 1 tbsp honeyMethodPastry Cut butter into small cubes and freeze….

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Fish Curry

Fish curry is a common dish in Singapore and Malaysia. Often cooked with the fish head or fish meat, the former version being the preferred dish and one that is more famous in Singapore. I cook mine in 15 minutes, and seldom have to grind the ingredients as I just chop the aromatics to small…

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Tsukemen (つけ麺)

This is the cold ramen dipping noodles. I find it slightly faster to whip up compared to the regular ramen because there is no need to make chashu (stewed pork) which takes at least 30 minutes. This version is probably just as delicious but takes only 20 minutes, including making the ramen from scratch. Japanese dipping…

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Chinese Braised Pork Sliders (扣肉包)

Ah, this dish reminds me of funerals! Whenever there was a funeral, they would serve these buns with the braised pork. They are unbeatable and super delicious. I make my own buns, and often without any fats in the buns just because I thought they hold better without. Chinese like our buns very white, and…

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Three Cups Chicken

This must the most common dish in any Chinese family across the globe. The three main ingredients in any Chinese dish is sesame oil, Chinese wine and soya sauce. The original recipe is to have a cup each of these three ingredients and add chicken to that sauce. It was as simple as that. But…

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Beef Rendang

Print Yum Beef Rendang Ingredients500g beef cheeks cut into cubes 5 tablespoons cooking oil 1 big onion sliced 1 thumb size ginger, julienne 1 cinnamon stick (about 2-inch long) 3 cloves 3 star anise 3 cardamom pods 1 lemongrass (cut into 4-inch length and pounded) 1 cup thick coconut milk 6 kaffir lime leaves (very…

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Curried Chicken and Leek Pie

Here’s my curried chicken and leek pie. I took the common chicken and leek pot pie to the next level. It is simply great! Print Yum Curried Chicken and Leek Pie Ingredients1 Serving of Puff Pastry Filings 1 Tbsp Butter 1 tsp turmeric 1 tsp curry powser 1 tsp cumin seeds 1 tsp chilli powder…

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Pandan Coconut Cake

This is my husband’s favourite cake, but it took me twenty years to find out. You see, he would tell me that his favourite cake is “The pandan cake from Bangawan Solo”, and there are at least three pandan cakes I know of at Bangawan Solo: The pandan chiffon, the pandan kaya cake and this…

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Minced Pork Noodles (肉脞面)

This must be one of the most common noodles eaten in Singapore and available at every single hawker center.  A little more extravagant than the humble fish ball noodles, this version includes pork liver, and a few other toppings. Often eaten with mee pok (flat noodles) or mee kia (fine noodles), drenched in a vinegar…

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Joshie – Mrs Lim’s Bowdy cake –

It is the Youngest One’s birthday, and I wanted to make a nice cake for him. Being the youngest of five children is tough, I find myself not paying enough attention or spending enough time with him. Even simple treats like a birthday cake, I would just make really simple cakes, while when the older…

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Mango Yogurt Chiffon Cake

Print Yum Mango Yogurt Chiffon Cake IngredientsFor one 19cm n one 17cm pan 8 egg yolks 53g castor sugar 60g canola oil 200g mango yogurt 160g cake flour Pinch of salt Meringue 8 egg whites 1/2tsp cream of tartar /lemon juice 80g castor sugar MethodPreheat oven at 170C 1) Use balloon whisk beat yolks with…

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Black Sesame Chiffon Cake

Print Yum Black Sesame Chiffon Cake Ingredients6 egg yolks 40g castor sugar 50g canola oil 90g coconut cream 80g self raising flour 50g black sesame powder 2tsp charcoal powder Meringue 6 egg whites 1/4tsp cream of tartar 80g castor sugarMethodBeat egg yolks with sugar till lighter color>add oil n coconut cream n mix till combined…

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Doughnuts

These are the best doughnuts I have made. They are easy to make and very delicious, melt-in-the-mouth. My kids love the simple cinnamon and sugar ones, but the filled ones are equally delicious. There are endless ways to dress doughnuts, but I often find myself just doing simple ones. Always make sure the temperature of…

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Japanese-Singaporean Soba

I have made chashu (チャーシュー) the way most Japanese ladies make them quite often as the kids love it. I normally use pork belly and then roll the whole thing and then cook that in a sauce of soya sauce, mirin, sake, rock sugar, ginger and onions. But I thought we can improve on it….

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Cocoa Butter Cake

Ingredients 250 g butter  (room temp) 130g  castor sugar 4         egg yolks 1 tsp  vanilla extract 180g  self raising flour 60g    milk 25g   cocoa powder 15g   Nutella Meringue 4        egg whites 50g   castor sugar Method Preheat oven at 170C Cream butter + sugar till light n fluffy Add 2 yolks>beat>another 2 yolks beat Add sifted…

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Oyakodon (親子丼)

The literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.” The chicken being the parent and the egg being the child. These and thinly sliced onions are added to a rich broth (I use my ramen sauce) and then simmered down. To me, it is like a custard, so I cook it on low heat,…

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Kueh Salat

Print Yum Kueh Salat Ingredients450 g Glutinous rice soaked for 3 hrs. and steam for 30 mins. Add diluted 380 g coconut milk (second squeeze from fresh coconut) or I dilute 200g of packed coconut milk to add on and mix it to steam another 20 mins Add 1/4 tsp salt. MethodPrepare pea flower colouring…

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Kiam Zhang or Bak Zhang (肉粽子)

These are the most common rice dumplings in Singapore and Malaysia. They are sold everywhere and really cheap too. They are salty and normally done by Hokkiens, and contrast to the nyonya ones that are sweet and done by the Peranakans. Making dumpling is really quite easy. The main flavour from these kinds of rice…

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Hati Babi Bungkus

300g bawang merah, pound. 400g minced pork (shoulder meat) 300g pork liver (use lesser liver if you don’t like the smell) 30g ketumbar (pan fried and pound) 100g pig’s fat (fried to get oil, then pound the crotons) Enough caul lining for 25-30 balls. Wash in a container of water with salt. Squeeze dry. A…

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Zebra/Tiger Ogura Cake

Preheat Oven at 150C, lined bottom of 8″ round pan, lightly grease the side Ingredients: 4 g Bamboo Charcoal powder 1 tbs Hot water 5 Egg Yolks 1 Whole Egg 60 g Canola oil 80 g Milk 75 g Cake flour Few drops of Orange paste Meringue 5 egg whites Dash of Salt 1/4 tsp…

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Fusion Baked Cheesecake

I have been making the baked New York cheesecake for more than 30 years. It has always been a hit. In the 1990s, Singaporeans  got introduced to another kind of cheesecake, which is the Japanese cottony cheesecake. This kind of cheesecake is the complete opposite of the New York baked cheesecake. While the New York…

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Basic Sambal

I use this sambal for anything that requires a rempah. Often used in Singaporean, Malaysian and Indonesian dishes. I normally pre-fry my sambal so that it is ready to use and makes cooking really fast. A few examples of what you can do with it: Add mashed taucheo or miso paste, you get the mee…

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Kambing Soup

This is a dish every Singaporean is familiar with, and it is often sold by Indian muslims. It fully utilizes all the spices in an everyday Indian kitchen that most Singaporeans are familiar with. At least I store all of these spices in my pantry every day of the year. I have cooked this dish…

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Ramen

Print Yum Ramen IngredientsRamen 500g plain flour or bread flour 130g water 1 Tbsp alkaline water 1 tsp salt 2 Tbsp corn starch for coating Chashu 1 kg pork bones 1 kg pork belly (optional – tied into a round) 1 big onion or white parts of spring onions 1 thumb size of ginger (sliced)…

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Alkaline Noodles (Ramen, Chinese noodles)

  We grew up eating these, and they come in all shapes and sizes. In Singapore, we eat the tiny ones (Youmian), fat and thick ones (Hokkien mee), flat ones (mee pok). Often mistaken as an egg noodle, these are different. They are vegan instead, since they are made of only water, alkaline water (kansui)…

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No Shrink Condensed Milk Cheesecake

Up till about the 1980, cheesecake was unheard of in Singapore. We had only cakes from confectioneries with loads of Swiss meringue, they are in all shapes and sizes. I learned how to make cheesecakes around late 1980s, and was amazed by it. It is a totally different taste that does not involve butter. One…

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Mrs Lim’s Asian-inspired Brioche

b        O, this is just my brioche recipe.  According to Wikipedia, Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. I combined the tangzhong method with brioche. So this bread has the taste of…

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Mrs Lim’s Pound Cake

This is the most basic cake to bake. A pound cake mixed in a typical traditional Indonesian cake making style. Once you’ve mustered this cake, you pretty much can bake any cake. So, it is the first cake you’ll need to learn. My dad was trained during the colonial days, (1960s) by the British as a…

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Sri Lankan Egg Rolls

The Daughter saw these on the video below and asked me to make them. They are not difficult to make, and are very similar to our own bergedil, except that they boiled the potatoes rather than fried them. Also, the spices are slightly different. I did a short research on Sri Lanka and realised that…

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Goat Curry

This is my own version of the goat curry. Therefore, it is ‘Singaporean-ized’. It is simple, and as my family members want the goat meat to be extra soft and succulent, I cooked it with a pressure cooker and longer than usual. For goat curries, always use the bones as it adds flavour. I added…

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Crusty French Loaf

These are so easy to make, and faster than rushing out to look for french loaves. This recipe is from Chef Tsiapas from Victoria Hotel, Sapa in Vietnam. I probably had the best baguettes in Vietnam, and he is so kind to share his recipe with me. As I dined in his restaurant, I overheard…

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Simple Ramen

My daughter and husband love ramen and we go out to eat ramen too often. My I have a dental surgery today and they wanted to eat ramen. I just want to make real ramen, like a Japanese. My daughter says that I make everything taste too Chinese. Hm. So I decided to do a…

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Gourmet Shepherd’s Pie

My kids grew up eating this pie, as it is very suitable for little children. Whenever I wanted them to eat a lot, this dish does the trick for me. When Old Boy was weaning, he threw up everything I cooked. I used to try 5 or 6 dishes per meal. By the time I…

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Egg White Swiss Roll

I have made this several times for swiss rolls with designs. Today, my daughters asked for some swiss rolls. I have some egg whites in the frige, and I have some fig jam that I’d like very much to finish. So here it is. This recipe is often helpful often after the chinese new year,…

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Spatchcock Chicken with Cherry Tomatoes and Spinach

Something different for tonight’s dinner. Roast chicken and pasta instead of the normal rice. Print Yum Spatchcook Chicken with Cherry Tomatoes and Spinach Ingredients1 whole jumbo chicken Chicken broth (liquid, ready to use type) Olive Oil Spinach Dried mixed herbs (thyme, parsley, etc) Onion and garlic powder Crushed black pepper All-in one seasoning powder (optional)…

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Traditional Black Forest Cake

My version of blackforest cake. My childhood favourite. My heirloom recipe. My many happy memories. Sharing the recipe here in case someone wants to try. Print Yum Traditional Black Forest Cake IngredientsEgg Yolk Mixture (Beat together): 2 egg yolks 50g water 50g oil 1/2 tsp vanilla 1 TBsp pure cocoa powder 50g Optima flour 50g…

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Yogurt Cranberry Chiffon Cakes

2nd round of clearing egg whites? Yogurt Cranberry Chiffon Cakes So pretty right? I have replaced 4 yolks with egg whites. Meaning 2 yolks, 2 egg whites + 240g egg whites. Texture is moist n super soft. After cutting the cake goes this way n that way, too soft to stand firm lor??? Print Yum…

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Croissants from Executive Chef Tsiapas

I am impressed by the hotel’s croissants and danishes. And so I asked if the Executive Chef if there is a class we could attend. It is strange, he said, because most people ask for classes on Vietnamese food. Though he has no class on, he invited me to his kitchen and shared his recipes…

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French Loaves in 1 hour

This recipe is what I turn to when I want to cook curry, or chilli crabs and need some french loaves to go with. They are easy to make and bake in one hour. My son would eat two loaves by himself. They are crusty on the outside and super soft on the inside. Best…

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Piping Gel

Piping gels are so beautiful! I remember loving to use them when I first started baking. It is almost transparent and so flexible. And, the best part: it tastes wonderful. Really simple to make with simple ingredients. Print Yum Piping Gel Ingredients1/4 cup corn starch 1/4 cup room temperature water 1/2 cup light syrup Any…

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Swiss Meringue Buttercream

The swiss meringue buttercream is the older sister of our current buttercream and cream toppings. It was common in Singapore in the 1960s and 1970s as virtually all creams were made this way. It is easy to make, and nothing is raw. We cook the meringue first before using it. Fail proof and easy recipe….

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Old School Buttercream Cakes

I saw Lucinda Lau posting really cute old school cakes on Facebook and got excited. These were cakes we ate so often when we were kids. In the 1960s and 1970s, there were hardly any other cakes sold in the neighbourhood bakeries other than these. Growing up, I often wonder why people eat such things,…

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Haebi Hiam (蝦米香)

This is a really simplified version of the haebi hiam. It uses just regular ingredients from the pantry. I had just recalled how my mum did it, and did accordingly. I am not sure how people do it.  It tastes right for me, and that’s how it should taste to me. 🙂 Every family probably…

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Airfried Chicken Wings

Print Yum Airfried Chicken Wings Ingredients10 pcs mid wings Seasonings: 1 tbs light soya sauce 1/2 tbs dark soya sauce 1 tbs hua diao 2 tsp Sugar (I used maple sugar) Few drops of sesame oil And dash of pepper Coating: 1 egg white (beaten) 2 – 3 tbs all purpose season flour (I used…

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Almond Brioche

Brioches, like croissants, take at least two days to develop that wonderful the taste and smell. I took two whole days doing this, but not too involved. There was little to do compared to making croissants. The recipe I got is from Le Cordon Bleu when they teach the students how to make brioches. I…

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Cherry/Mango Yogurt Swiss Roll

Recipe modified from this recipe. Print Yum Cherry/Mango Yogurt Swiss Roll IngredientsEgg yolk mixture 5 egg yolks 10 g castor sugar 1 tsp vanilla essence 1/4 tsp salt 12 g canola oil 50 g plain/mango yogurt 80 g cake flour (sifted) Meringue 5 egg whites (cold) 3/4 tsp lemon juice 60 g castor sugar Candied…

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RMB5000 Vintage Bread (老式面包) Recipe

Another name for this recipe is the Five Thousand Dollar Bread, because it was rumoured that the recipe developer spent RMB5000 in search of the perfect baker’s ratio to get this recipe. Thanks to Victoria bakes’ reference, I checked out the website 爱和自由, where this recipe was originally published to further understand how it was…

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Japanese secret cooked-dough bread (汤穜面包)

Print Yum Japanese secret cooked-dough bread (????) IngredientsTangZhong or Starter 10 Tbsp Water at 30°C 2 Tbsp Bread Flour Activator 85ml Water 6g active dry yeast Wet Ingredients Activator of water and yeast (as above) 30g egg 84g Tangzhong or starter (measured from starter made above) Dry Ingredients 210g bread flour or high gluten flour…

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Cranberry Cream Cheese Buns

Today, I made some cream cheese buns using this recipe. If you have more time, I’d always prefer the tangzhong bread better, but it requires three proofs and takes 2 hours longer. Today, The Daughter made the cream cheese filings and she did not really want to mix it thoroughly. Bad idea, you need the…

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Flower Art Swiss Roll

This is baked using the same sugar swiss roll recipe with 2 tsp of macha powder stirred into 2 tsp of hot water first then cooled and added to the egg yolk mixture.

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Chocolate Chips Cookies

I asked my daughter to make some piped butter cookies. She insisted on making these instead…. She said she wanted chocolate chip cookies. So as I was making dinner, she was asking instructions on how to make these. “Is this creaming sufficient?” “Taste this, taste this! Too salty, mummy!” “I want to use brown sugar,…

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Fried Sesame Balls (金堆)

These snacks are everywhere on earth! Where you can find Chinese or IndoChinese, they will be present. Northern Asia of China to Taiwan to Japan to Korea, the Indochina of Vietnam, Cambodia, Thailand to Southeast Asia of Singapore, Malaysia and Indonesia.  They are omipresent. And rightfully so. They are heavenly. When you bite pass the…

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Snow Flake Red Velvet Roll

Been wanting to make this for a few days now, so finally got down to doing this. I engaged Daughter Who’s help, and asked her what she wanted to see and eat. She wanted cream cheese filings and so she went about looking for a design. We settled on this one.

The red velvet cake, to me, is a Southern favourite. It depends on chemical reaction. The traditional ingredients include the buttermilk, the good grade chocolate, the hot coffee and that vinegar you add towards the end. And, it is always embellished with cream cheese.

It is also a cake we have to do in bake schools to demonstrate the creaming method.

But today, I wanted to make a red velvet roll, I am not going to use the creaming method. I need a sponge. So I recreated it altogether, retaining the vital ingredients that signatures the red velvet, yet ensuring it is soft, pliable enough to roll.

The result? The picture tells part of the story. The taste is incredible! Just like the traditional red velvet, it is moist, soft and fragrant, and like swiss rolls, it is delightful and easy to eat.