Monday, October 26, 2009

Chocolate Rolls with Nutella Chocolate Rice

Kids said they wanted chocolate rolls vs custard cream puffs. Hmmm no more escaping for me, as i always find it very challenging making swiss rolls and envy others alot when they did one. I had been asked many times by my dear friends, when will I get my hands on swiss roll making. We even talk about it this afternoon. Yeah, yeah finally I get myself moving and proud to say, I have overcome my fear ...

Presenting you my chocolate rolls with Nutella chocolate rice

DH said very nice the chocolate roll. He said if I put more Nutella and chocolate rice would be better. Too bad this round princess said she don't want too much of that. Hmmm ... note note next time.
3 eggs (separate 2 yolks & 2 white)
80g caster sugar
60g cake flour
4 tbsp milk
1/2 tsp chocolate paste
Filling :- Nutella & chocolate rice

  1. Line the roll cake 11" x 11" baking tray with a piece of 15" x 15" greaseproof paper
  2. In the first bowl, place 2 yolks and 1 egg beat well. Add 40g sugar, continue beating and add chocolate paste
  3. On a separate bowl, beat eggs white with mixer till foamy. Add 40g sugar gradually and continue beat till stiff peak
  4. Use a spatula take 1/4 of the meringue and slowly fold into the chocolate mixture in the earlier bowl. Mix until well combine. Finally add in the remaining meringue and mix well
  5. Sift flour over the egg mixture and fold gently
  6. Pour in the milk and fold gently. Do not overmix
  7. Bake at 175c for 20 mins
  8. Lift the cake out of the tray and place on a flat surface. Start to roll the cake at the same time peel off the paper when roll.
  9. Unroll the cake and spread Nutella and sprinkle chocolate rice on the surface and re-roll. Cool cake before slicing

Otah Sandwich

Clearing stock for bread. Here's the joke, my son SMS my hubby to get him bead, instead hubby came home with a loaf of BREAD. *** faint

In order to put the bread into good use for the stomach and I have Muar otah at my freezer. So I did Otah sandwich on Sunday.
Toasted & Non toasted bread

Personally I like the toasted otah sandwich. So crispy

1 packet Muar Otah (Prawn) - cook in microwave for 5-6 mins
8-10 slice bread
butter (optional for spreading on bread)

Electric Sandwich maker for toasting
Manual Moulded Sandwich maker for non toast bread

Friday, October 23, 2009

Simple Meaty Dinner

Managed to grab some drumlets from Cold Storage this morning at a good deal. This was a recipe shared by a long time friend... many many year---s ago. After such a long time this is my first time making this Mexican chicken Drumlets. I could still remember the process of making this after such a long time. hahahha...

Dish #1 - Mexican Chicken Drumlets
Marinate 18 pcs drumlet with pepper salt and tabasco pepper sauce
Bake at 230c till cooked and brown (approximately 30-45 mins)
Dash some more tabasco sauce while baking
Dish #2 - Luncheon Meat ham, fried egg & tang hoon soup
1/2 can of Luncheon Meat Ham (cut into cube)
3 eggs season with sesame oil, add a little water and fried
2 small bundle of Tang Hoon (glass noodles) soak a little
1 litre water
fish sauce & soya sauce to taste
Finally bring everything to boil
Dish #3 - Luncheon Meat Ham & egg fried rice
A dish especially requested by Princess

Monday, October 19, 2009

Crispy Pork Chop

Hmmm thinking hard what to cook for the family... Finally I decided crispy pork chop for dinner tonight. During noon Prince and I went NTUC and bought some quick sales pork chop. Immediately reached home got the meat marinated. I only get to cook them in the evening after the kids went to the playground.

I'm really happy that Princess likes it. Princess is a picky eater and she doesn't eat a lot of meat. Glad that she take this dish well, as for Prince he appreciate food and my cooking. Cheers !
500g Pork Chop = 4 slices

(B) (rough guide)
1 tsp Five spice Powder
1 tbsp pepper salt
1 tsp Mirin
1/2 tsp dark soya sauce
1 tbsp Oyster sauce
1 tbsp Sesame oil
1/2 tbsp sugar
1 tsp fish sauce

1 egg white

150g bread crumbs (put more when necessary)

  1. Wash the pork chop and give it a massage (tenderise) using a meat mallet.
  2. Mix well and marinate Ingredient B for 1 - 2 hrs
  3. Prepare 2 plate 1 for egg white the other for bread crumbs
  4. Dip a slice pork chop on the egg white
  5. Next coat the pork chop evenly with bread crumbs
  6. Heat up the oil to deep fry the bread crumbs pork chop and cooked it till golden brown

Tau Suan 豆爽

150g split beans
100g sugar
3 pandan leaves (washed & knotted)
2 tbsp potatoes starch / Chestnut powder
1 litre water


  1. Soak the split green beans in hot water for about 1 hour
  2. Put beans, water and pandan leaves into the pot and boil till the the bean is soft
  3. Add sugar and stir till melt
  4. Then gradually stir in the starch (to prevent lumpiness, mix the starch with some water before pouring into the pot)
  5. Served with sliced You Tiao

Sunday, October 18, 2009

Nutella Marble Cake

I was searching thru' the kitchen, again nothing exciting to eat. I think the weather make me feel so sianz.... So I decided to bake my long craving marble cake with Nutella. During Hari Raya Puasa Nur brought some Nutella Marble cake to office, after tasting I told myself I must bake this. What a wonderful combination, I could use my favourite butter cake recipe and spread it with Nutella. Thinking of it already make me feel so excited.

Since I'm not giving any away, a half portion will be just right for my family.

I use half my favorite butter cake recipe and baked in a loaf tin. After the cake cool down a little, I slice the cake into half and spread a generous portion of Nutella over it. Hmmm ... it tastes like heaven especially with the warm Marble cake with the melting effect from the Nutella.

Saturday, October 17, 2009

红烧排骨炒米粉 Braised Meat Fried Bee Hoon

This was a very challenging project for me. When I intend to prepare dinner for the family, my princess cried so badly that she wanted me to come along with her to swim. Even though her daddy and bro are going with her. With her persistent and teary eyes, I just tag along 陪公主. My project was push back an hour later.

Back from their swim, immediately i work on my bee hoon frying project. Why was it a big deal ? It was never an easy task as the bee hoon, if not done properly the bee hoon will be very broken 碎 & messy. It'll stick on the pan and get burn.

1 can 红烧排骨 (remember to remove the bone)
1/2 packet bee hoon
2 eggs (beat with a dash of sesame oil)

Salt, pepper, fish sauce, soya sauce, oyster sauce & some water (approximate to taste-estimate)

  1. Soak bee hoon in water for a little while
  2. Fried egg omelette and shredded
  3. Mix and pour in the seasoning into the wok. Put in the bee hoon and fry with the help of chopstick so that the bee boon will not stick together
  4. Add a little more water if needed to ensure the bee hoon are cooked. It's like 焖method.
  5. Pour in the sauce (make sure not too oily) from the can together with 红烧排骨 into the bee hoon and stir fry a little more before serve
I'm very very happy with my achievement. In fact this is my 1st time attempting this cooking way after some research. Here's my yummy bee hoon kekekeke I'm proud to say.

Thursday, October 15, 2009

Flaky Layered Egg Tart

At last I get my hand on making the egg tart. I had prepared the pastry dough 2 days ago, only today i drag myself to finish this baking project.

The pastry a bit thick and the custard a bit too sweet. Here's the half portion of the recipe I used from the book "Delicious Asia Baked Treats"
Pastry :
Oil dough
120g Hong Kong flour
60ml canola oil

Water dough
120g Hong Kong flour
a pinch salt
1 tbsp full cream milk powder
50ml canola oil
30ml water
1 tbsp golden syrup

60g castor sugar
a pinch salt
90ml water
1 egg
1/2 tsp vanilla essence
1 tbsp milk

Method :
Oil dough
  • Sift flour. Add cooking oil. With a spoon, fold the oil into the flour till combined. Do not overmix. Wrap dough in plastic and chill it overnight.

Water dough

  • Sift flour, salt and milk powder. Mix well. Add cooking oil. Fold the oil into the flour with a spoon. Then add water a little a time, using the spoon to fold it into the flour mixture after each addition. Add the golden syrup and fold in till all the ingredients are combined. (Do not use your hands to knead the dough: it will be sticky and difficult to handle)
  • Wrap dough in plastic and chill it overnight.


  • Add sugar and salt to water and boil over a stove till dissolved. Set aside to cool.
  • Mix eggs, essence, milk. Add cooled sugar mixture and stir well. Strain the mixture using a sieve.

To assemble

  • Lightly grease the tart tins with cooking oil
  • Using a knife or scraper, cut the water dough into halves, then quarters, and so on, till you get 8 equal pieces (cos I half the portion). Do the same for the oil dough.
  • Roll a piece of water dough with a rolling pin. Put a piece of oil dough in the water dough. Wrap and pinch tightly to seal
  1. Roll the dough flat with a rolling pin, taking care not to let the oil dough "burst" out of the water dough.
  2. Fold the bottom third of the dough towards the middle
  3. Fold the top third over
  4. Pick up the dough and turn it 90 degrees. Repeat steps 1 to 4. Roll the dough flat to about 5mm thick. Cut out a round shape using a dough cutter. Press into a tart in. Lightly prick the base of the dough with a fork. arrange tart tin on a baking tray. (Do not discard the scraps of dough - gather them, roll to 5mm thcik and cut out)
  • Preheat oven to 220c. Just before for 10 mins. Lower the temperature to 130c and bake for another 20-25 mins till the custard is firm.

Wednesday, October 14, 2009

大麦甜粥 Sweet Wheat Porridge Dessert (Gandum)

After seeing 阿豐 麥粥, I wanted to make this dessert so much for my family. I didn't expect I would have a hard time looking for this white wheat in NTUC, Cold Storage & Sheng Siong. In the end, I bought it from the Market provision stall this morning.

My mom helped with the cooking of the wheat, while I take my afternoon nap after the flu medication. I do not have the exact water & sugar measurement, as mom did the job. We use our favourite Tanyu pot to do the cooking. You may refer to the guide below.

200g White Wheat (Gandum)
4 Pandan Leaves, knotted
200ml Concentrated Coconut Milk
Sugar to taste (or 100g Rock sugar)
Water (1.5 Liter)


  1. Soak wheat in warm water.
  2. When wheat is soft, pour away the soaking water
  3. Put the wheat & water into the Tanyu pot and cook till wheat turn soft and open
  4. Add in the amount of sugar to your own taste
  5. Put in pandan leave & coconut milk and cook for another 10-20 mins

Sunday, October 11, 2009

Thai Pineapple Rice

When it comes to weekend, I'll need to think what to cook for the family. Think, think, think ... Ah... i got a packet of pineapple spice paste. Okay, lets set for Pineapple Rice tonight. It's simple and fast cook. You may follow the recipe and instruction stated on the packet.
In fact, it brought back memories of where I previously worked. We uses to cook lunch in the office, it was so fun and exciting. This is one of those dish where we made last time, really misses those times and the gang of lunchtime kaki.

Here's my shortcut and quick quick making.
1 packet Thai Pineapple Rice Spice Paste
300g Chicken Meat (cube)
1 pair of chinese sausage (Sliced)
6 rings of pineapple (bite size)
raisin, pork floss, cashew nuts as garnish
Cooked rice (Serving of 4)

  1. Cooked the desired amount of rice in the rice cooker
  2. While cooking the rice, stir fry the chinese sausage, put aside when cooked
  3. Put in the chicken meat onto the same pan and stir fry with pepper & salt, cooked set aside
  4. Do a quick stir fry over the chinese sausage, chicken meat & pineapple together
  5. When the rice about to cook, mix the packet of paste with the rice inside the cooker
  6. Pour in the stir fried items into the cooker and give a good mix
  7. Continue to allow the item to cook a little while more inside the cooker
  8. Finally serve rice with raisin, pork floss & cashew nuts
* I'm very pleased as princess likes the rice (minus the sausage, pineapple & meat) though she just ate it with pork floss. As for prince, he's always a good food supporter. He finished everything on his plate and ask for more.

Friday, October 9, 2009

Soya Milk Longan Pudding

Ma-ny ma-ny years ago (in my younger days, A-ham), I made very similar recipe as shared by CurryFishHead. I'm really happy to have a hand on it again now.

1800ml water
500ml sugar reduced soya milk
160g evaporated milk
10g agar agar powder
120g sugar

  1. Bring water, agar agar powder and sugar to boil.
  2. Off fire add in soya milk and evaporated milk
  3. Pour into your choice of jelly mold or bowl
  4. Once cool, sent it to fridge
  5. Serve chill with canned longan and it syrup

Sunday, October 4, 2009

Truffle Cake

Today is my DH birthday, got up this morning and baked him this Truffle cake.

Got a little hip cup during my preparation, I spilled the bowl of egg yolk mixture onto the floor, while trying to move the egg white bowl. So clumsy that I end up cleaning up the kitchen floor. After which i got prepare a new batch of egg yolk and continue where I stop.

5 egg yolk
20g sugar

5 egg whites

90g sugar

120g flour
10g cocoa powder

60g butter
60g Dark chocolate, chopped


* Milk Ganache 100g milk
150g dark chocolate, chopped
10g butter

- Cook milk until it boils. Add it into the chocolate. Stir until the chocolate is melted completely. Add in butter and mix until well combined. Leave aside until it thickens.


  1. Whip (A) until light and fluffy
  2. Whip (B) until soft peak is formed. Add in (C) and continue whip until stiff
  3. Mix the egg white mixture with (A) until well blended
  4. Fold in sieved (D) and mix until well combined
  5. Place (E) in a stainless steel bowl. Put over a pan of boiling water. Stir until melted. Add it into the above batter. Mix till well incorporated
  6. Pour it into 9 inches round mould
  7. Bake at 180c for 30 mins. Remove the cake immediately when it is done
  8. Cut the cake horizontally into half
  9. Sandwich the Nutella in between cake layers. Cover the whole cake with Milk ganache.
  10. Coat the side of the cake with chocolate rice
  11. Decorate the top with mini semi sweet chocolate chip
  12. Put it into the fridge for better effect for the ganache to set

Saturday, October 3, 2009

Peach Crepes with Chocolate Sauce

Got some left over peaches and Princess loves crepes a lots. This recipe originated from Alex Goh (with slight modification) looks so tempting and i got all the ingredients needed and I did half the original portion. Yum yum...
1 egg
125g milk
17g sugar
pinch of salt

17g butter (melted)

40g flour

some peach slices

  1. Mix (A) until sugar is dissolved. Add in (B) then sieve in (C) and mix until well combined
  2. Set aside and let it stand for 30 mins
  3. Heat frying pan with some butter. Pour in some batter and tilt the pan to spread the batter evenly
  4. Fry over medium heat until one side is browned. Flip the crepe over and cook
  5. You may put in any filling and glazing of your choice
Filling :-
1) peach with chocolate glazing (for hubby & grandma)
2) cheese with honey glazing (princess)
3) evaporated milk with honey glazing (prince)

Friday, October 2, 2009

Peach Konnyaku Cake

Tomorrow is our dear Annie birthday, so Kampong & Lorong AP are celebrating for her today.

Specially for you Annie. Happy Birthday !
950ml water

115g sugar
1 packet Konnyaku powder

Peach slices

800ml milk

130g sugar
1 packet Konnyaku powder

40g cornflour
100ml water

Top :

  1. Mix (B) then add to (A). Stir constantly till well blended and then bring it to the boil
  2. Arrange (C) on the bottom of a 9" round mould. Pour the above konnyaku syrup onto it and let it set
Base :
  1. Mix (B), add into (A) and mix till well blended and bring to the boil. Add the premixed (C) slowly and continue to cook till mixture thickens
  2. Pour it onto the peach konnyaku and let it cool and refrigerate
  3. Remove from mould and serve cold