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.