Saturday, October 3, 2015

Black pepper crab

Cooking crab is so much easier nowadays, just buy from supermarket.  All cut and cleansed.

2 packet of mud crab (wash and mashed on the claw)
1 packet of Prima taste black pepper sauce
3 tbsp water

Add all ingredients  and stir fry over the preheated wok.  Easy easy

Wednesday, September 23, 2015

Ready gravy butter chicken Masala

Quick fix dinner for my curry lover son.  Upon first try he loves it so so much, so as my hubby.  We'll be back for more ....
ingredient :
1 packet butter chicken masala (ready gravy - house brand)
300g chicken fillet  (cut into cube)
dashes of pepper salt
2g chilli powder
dashes of cajun powder
20g butter
50ml multi purpose cream or fresh cream
*Optional : cooked potoatoes cube
method :
1. marinate chicken, pepper salt, chilli powder and cajun powder for 20 mins
2. heat butter in corning ware and stir fry the chicken cube till half cooked
3. add in the ready gravy, cube potatoes and simmer until chicken is cooked
4. Add in cream, mix well and cook for another 3 mins.  Serve.

Tuesday, September 15, 2015

Black vinegar pork

I love the taste and fragance of black vinegar pork. Felt so achieving for my very first time cooking this dish. Can compete with those selling outside or better.  Never expect it's an easy making, no real measurement. Just mere estimation only.
Ingredient :
350g Lean Meat (cut into 2" cube)
1 pc palm size ginger(scrap clean with knife. half portion, thickly slice the balance smash)
2tbsp black sesame oil
375ml chan kong thye black sweet rice vinegar
375ml water
1 pc gula melaka (approx 100g)
Method :
1. Boil the meat in hot water and drain to set aside
2. Stir fry ginger with sesame oil till fragrance, using tanyu or claypot
3. Add vinegar and water to boil. 
4. Add in gula melaka and stir till melt
4. Finally put in the meat and eggs
4. Cook in small fire for abt 1 hr

Saturday, September 12, 2015

Char Siew 叉烧

Having some fun with AF'ing.  Quite an easy make.  Just marinate and grill it.

approx 500g Twee meat
3 Tbsp Lee Kum Kee char siew sauce
1 tbsp dark soya sauce
1 tbsp light soya sauce
3 tbsp honey
1/4 tsp five spice powder
1/8 tsp white pepper
1 tsp sesame seed oil

season meat for 2-3 hours
Using grill pan AF 180c 25 -30 mins.  every 5 mins brush meat with the left over sauce and turn meat for even grill.

Wednesday, September 9, 2015

Sio Bak 烧肉

I never thought I could made this.  The entire preparation took me 2 days.  Eating it was so easy and fast.  crispy crispy.

approx 350-400g pork belly (go for less fat (

Dry Rub (mix)
salt 1 tbsp or less
white pepper 1 tsp
five spice powder 1 tsp

For brushing
Vinegar 1 tbsp
sea salt

1. cleaned pork belly, light wash.   Remove fats nd hair that's visible.

2. Cook pork belly in water for around 10 - 15 mins.  Remove from water and let the white meat air dry on a small rack.  This is to drain away the excess water.   can keep it there for about 2 hrs.

3. Use the fish scaler and pricked as many small holes as possible.  Apply some vinegar or squeeze lemon juice all over the skin.

4.  Marinate the pork with the dry rub   Put the meat in a box and leave it in the fridge for next day use.

5. Finally out from the fridge into the AF using the grill pan.  Brush some vinegar and follow by rub salt on the skin.  AF 180c for 30 mins.  after re brush the vinegar on the skin and do another 30 mins or till golden

* make sure skin face up with roast

Tuesday, September 8, 2015

AF Portugese Egg Tart

This recipe has been very popular among the Philips air fryer group.  I've tried many times and this is a real keeper.  Thought it will be nice to keep the recipe here, for easy reference in future.  Apologies that I forgot to note down the origjnal source of the recipe.

10 PH ready to use Tart crust
50g sugar
150ml water
2 eggs
40ml milk

1.  In a bowl boil sugar in water till dissolve and let it cool down.  using microwave high 1 -2 mins

2. Poke hole on the egg she'll with fork AF @ 180c 5-7 mins

3.In a bowl, whisk egg.  Add in sugar syrup and fresh milk.  Mix well.

4. I use 2 handheld siever to sieve the egg mixture.

5. Pour egg mixture to about 90% full, as the mixture will absorb into the crust.  Therefor pour slowly.

6.  AF @ 180c 15 - 20 mins

7. Another 5 mins @ 200c, to have charred.

Thursday, September 3, 2015

Nutella Brownie

Got 1 bottle of Nutella in the house instead of going into waste, saw this post from Esther Tho immediately took out all my stuff and start my 2nd baking today.

The aroma of Nutella filled my kitchen.

Ingredient :
1 cup Nutella (I used 1 bottle of 375g instead)
1 egg
1/2 cup flour (sieved)

In a large bowl, pour in all the Nutella, follow by egg.  Lastly add in the sieved flour and give it good mix.

The texture should be thicken.  Pour mixture into the desired baking tray,  spread it well and evenly. (no need to grease tray)

Bake @ 175c 30 - 35 mins

I'm okay with sweetness, a bit hard after the bake.  We prefer soft texture better.  I reheat in microwave for 20 sec to have a slightly soft and chewy texture before eating with my Baskin Robin chocolate brownie ice cream.  👍yummy.

Personally I misses my best brownie more.  Hope to make them soon ....

Fudge Brownie - Betty Crocker

Fudge Brownie Mix , bake@ 175c

Saturday, August 22, 2015

Simple mini shepherd pie

I have no exact measurements for this bake, just go by feel and estimation.

Baked potatoes in thermal pot.  When cooked, peel skin and mashed the potatoes.  Add some butter, pepper salt and dried parsley.  Mix well and set aside.

I used canned corn beef easily purchased from supermarket.  Simply mashed or loose up the beef in a bowl.

Get a ramekin or baking dish, fill the 1st layer with beef followed by a thick layer of mashed potatoes and spread out evenly.

Finally, baked in oven 180c 10 - 20 mins or till cooked.

Tau Kwa Pok

Bought quite a fair bit of satay the other day and I kept an unopened pack of satay peanut sauce.

So this is what I came out with tau Kwa Pok with peanut sauce instead of the rojak prawn paste.

I cooked the bean sprout w/o root with hot water.  When cooked drain it for later use.  I shred and slice some cucumber to give some crunching munch.

Followed by, sliced open the square tau Pok.   Stuffed in the bean sprout and cucumber in the middle opening of the tau Pok 豆卜.

place them flat on a AF wire basket @ 160c 8-10 mins

When done, eat with peanut sauce.

Sunday, August 16, 2015

Thai Red Ruby

Done this during 6 Aug 15, SG50 party in the office.  Well received by colleagues.

Part 1 ingredients
400 - 500g peel water chestnut (cut into small cube at 5mm size)
1 tsp red colouring
500g coconut milk (approx 1 big pkt)
1 cup tapioca flour

Part 2 Syrup ingredients
4 cups water
220g sugar + some pandan leaves

1. soak water chestnut with red colouring in a bowl.  Mix well to ensure each chestnut pieces is evenly coat in red.  (add a bit of water if too dry)

2. Drain out the coloured red chestnut.

3. Pour in the flour into the plastic bag, add in the coloured chestnut.  Shake well ensure the pieces are cover with flour.

4. Remove the coated chestnut from bag and dust off excess flour.

5. Cook the flour coated chestnut in boiling water.  Once cooked, it will float up in the water.

6. Scoop up the cooked red ruby out from pot.  Put in cold water so that it will  oy get sticky.  Later drain out and set aside.  Put in fridge if for next day use.

Final Product
Boil syrup ingredients in microwave high 2 mins or till sugar dissolved.

Water cool add in coconut milk and stir in the red ruby.  Try to loosen  the ruby that is just out from fridge.  Finally add some ice and serve chill.


Finally back to blog, after a super long break.  What I realised over the years  Occasionally when I baked during the break.  I still come back to my blog and refer to my past post recipe.  It's really very helpful, not having to worry if recipe get lost or misplace.   Now it made me having the urge to make blogging a comeback.

To began with, my new found love. ...

I was first introduced to 马蹄糕 by my colleague.  She bought it from Crystal Jade.  It was chilli   It's good for hot day.  It help to cool our heaty body during hot weather.  Found  them in 2 of the Chinatown traditional Chinese shop 大中国 and the dim sum bakery shop next door during this year CNY.  I bought both to tried, personally I like 大中国that has nicer texture.  Whereby the other is generous with the water chestnut.  Importantly I find it costly for a small tray costing close to s$9

Finally found one that's quite similar and I'm happy with it.

1 cup water mix w 45g water chestnut powder
4 pcs water chestnut cut in to small cube
1 slab of Chinese brown sugar 片糖
2.5 cup water

Grease 6" baking pan lightly


  1. Place all ingredients into the pot and bring to bring.  Need keep stirring the mixture as it thicken.   Do not overcook the mixture
  2. Pour out the paste into streaming grease pan
  3. Steam over high boiling water 15 - 20 mins ensure sufficient water for steaming
  4. When done, leave it to cool before chill in fridge
Ready to eat when cold, cut and serve.