Japanese Melon Bread

Japanese Melon Bread

Japanese Melon Bread

Tuna Croissant Sandwich

This Tuna Croissant Sandwich was our lunch today. Not only that, I even made smoothies to go with it. Today my girls and I were having so much fun at lunch. What a nice bonding lunch. We were talking about the school stuff and they are so excited and looking forward going back to school. I love my 4 gold!!

Tuna Croissant Sandwich

   Ingredients   :

   600   g  chuck light tuna or ( 2 small cans)

   21/2  tablespoon mayonnaise

   1/2    tablespoon thousand island dressing ( optional)

   3       large croissants

   6       lettuce leaves

   6       tomatoes slice

   3       dash of black pepper powder

   salt to taste

   Method  :

   Open can and drain or squeeze out water. Pour tuna into a bowl and whisk together with mayonnaise,

   thousand island dressing, dash in the black pepper powder and add salt to taste. Mix well and set aside 

   or place inside the fridge.

   Lightly toast the croissants or until crispy. Cut the croissant down to the middle but not split into half.

   Place lettuce and tomatoes slice on the croissant then fill up with tuna filing. Top with another slice 

   of lettuce if desire. ( I prefer more)

   Serve with fruits or salad. As for myself, I go with smoothie.

   Enjoy!!

   

   

  

Tuna Croissant Sandwich

Lemon Chiffon Cake

Lemon Chiffon Cake

I have been baking cakes very often recently, my kids favorite! My husband requested me to make this cake for his friend. I double up the ingredients and baked two cakes instead. One for us and one for hubby's friend. This cake is very soft and fluffy, i just love eating it anytime, anyday.

    Ingredients     :

    6          egg yolks

    110 g   cake flour

    1          teaspoon baking powder

    1/4       cup vegetable oil

    2          lemon skin, shredded 

    2          teaspoon lemon juice

    5          teaspoon fresh milk

    2          teaspoon vanilla extract

    6          egg whites

    110 g   sugar

    1          teaspoon cream of tartar

    Method     :

     Preheat oven to 340 degrees. In a mixing bowl, beat egg white with sugar on high speed until white 

     and light, add cream of tartar.

      In another mixing bowl, beat on low speed with the egg yolk, cake flour, baking powder,vegetable 

      oil, lemon skin, lemon juice, fresh milk and vanilla extract until light yellow.

      Add  the egg yolk mixture into the egg white mixture, mix well everything and use a spatula to

      pour cake batter in centre tube baking pan. Bake cake for an 45 minutes or insert a chopstick comes

      out clean means cake is cooked.

      Cool the cake before cut to serve.

      Enjoy!!!

Lemon Chiffon Cake

  

Soft Sponge Cake

This recipe actually is a gift to me, my family and i like this cake very much. This recipe was given from a good friend of mine from Hong Kong. I am very blessed with this recipe because it made a huge impact for my family. It's so healthy! It's great for the kids to take to school for lunch or to the park. They can basically eat it everyday. My second daughter, Jocelyn loves it the most! She is crazy about this! She can practically eat half of the WHOLE cake. And even her friends love it too. Everyday, her friend ask her, when are you bringing the sponge cake again. LOL. I guess everyone are sponge cake lovers.

Soft Sponge cake

    Ingredients     :

A    8       egg white

       1/2    cup sugar

       1       teaspoon cream of tartar

B    8       egg yolk

       1/2    cup sugar

       1/3    cup fresh milk

       1       cup cake flour

       1       teaspoon baking powder

       2       teaspoon vanilla extract

       1/2    cup vegetable oil

    Method    :

    Preheat oven to 355 degrees. In a mixing bowl beat A ingredients, egg white and sugar and cream 

    tartar on high speed till becomes light and white foamy.

    In a mixing bowl, beat all B ingredients on medium speed till light yellow and fluffy. Add B mixture 

    into A mixture, half portion at a time.

    Mix and combine everything with a spatula and gently pour cake batter into a grease 17 by 12-inches

    baking pan.

    Bake cake 25 minutes or inserted toothpick when comes out clean means cake is ready.

    Enjoy!!!

Soft Sponge Cake

Fluffy Banana Cupcakes

Fluffy Banana Cupcakes

Chocolate Cake

Trust me this is a very smooth and moist chocolate cake and one important thing is, this cake is not very sweet. This cake is so heavenly, it will just tempt you to eat more. After eating 3 pieces i'm feeling very satisfied now but at the same time i'm feeling guilty too.
I think i need to go for a 3 hours workout and that might make me feel better. This chocolate cake is very delicious and easy to make. Try bake it yourself today.

Chocolate Cake

   Ingredients   :

   2    ounces        unsweetened chocolate

   3/4 ounces        cocoa powder ( i use Ghirardelli brand)

   1    cup             all purpose flour 

   3/4 cup             sugar

   6    tablespoon  unsalted butter

   2    tablespoon  salted butter

   1/4 cup             water

   1/2 cup             fresh milk

   2                       large eggs plus 1 extra egg yolk

   1    teaspoon     vanilla extract

   1    teaspoon     baking soda

   1/2 teaspoon     baking powder

   Method    :

    Preheat oven at 350F, grease a 9-inches cake pan with butter. Heat up a small pot and add in water,

    cocoa powder, and chocolate. Set the heat on low and let it simmer until chocolate has melted and 

    everything is combined. It should be thick and glossy, removed from heat and set aside to cool.

    Sift flour and add baking powder and baking soda. Mix eggs and yolk in a mixing bowl on medium

    speed for a while, add in sugar, butter and mix the batter on high speed until fluffy and lighten in color
    roughly about 1 -2 minutes.

    Add in vanilla extract, fresh milk, chocolate mixture and flour continue to mix the batter for another

    1-2 on high speed. Scrap the batter on the grease cake pan and bake for 30 - 35 minutes or inserted 

    toothpick comes out clean.

   Leave the cake to cool before cutting. Sprinkle with icing powder if desired.

   Enjoy!!!

   

   

    

Chocolate Cake

Mixed Fruits Crepes

Mixed Fruits Crepes

Today I was suddenly craving for crepes, I really do miss the crepes stall which is next to the oriental market at Chinatown, oh yeah! their name is Q-cup. They are a Taiwan franchise company and the owner is a very nice guy, he always put on a big smile. But too bad, they chose to close this location and only maintain the other location which is quite far form my house. I miss their Taiwanese snacks like crepes, popcorn chicken and bubble tea drinks but now they are gone. Hemmm!! you never know, maybe I will make a trip to their new stall.

Making crepes is not very hard, is like how you make pancakes. You may not specifically need a crepe pan, any non stick skillet or pan will do. You can prepare different kinds of crepe fillings like mixed fruits with whip cream or nutella with banana slices or just sprinkle confectionery sugar and enjoy it like a snack. I have another version of doing this is to put with lettuce, ham, sweet corn and mayonnaise but this will be the warm version crepe. Trust me it is very delicious too.

Mixed Fruits Crepes

   Ingredients     :

   3/4          cup all purpose flour

   3             tablespoon melted butter

   2             teaspoon rum or brandy ( i use VSOP)

   1             teaspoon sugar

   1             egg white

   2             egg yolks

   1/3          cup milk

   1/3          cup ice water

   

    Method    :

   Gather all the ingredients, in a mixing bowl, crack and whisk the eggs, add all the ingredients and 

   whisk all ingredients until combine. 

   Pour the ingredients in a blender and blend it on high speed for 30 seconds.

   Pour into a container and place it into the fridge for an hour.

   Cooking the crepes    :

   Grease the non stick pan and put it on medium to high heat. 

   When the pan is hot, pour a scoop of batter into the pan, remember as you pour the batter twirl the

   pan around. The batter will coat the pan when your twirl it. If there is holes, add in some batter to fill

   the gaps.

   Do not over cook or brown the crepe. To see the crepe cook, it will changes in color and can be easily

   easily lifted up from pan. Slowly use a spatula to slip under the crepe or you can even use your finger 

   to pick it up from the edge of the crepe.

   Flip the crepe over and cook the other side for 30 seconds, slowly slip the crepe on a serving plate

   and add mixed fruits and ice cream or any filling of your choice. Fold the crepe over the fillings and

   top with whip cream, chocolate syrup or sprinkle with confectionery sugar.

   Serve immediately.

   Enjoy!!!

Butter Cake

   Ingredients   :

   11/4        cup all purpose flour

   1/2          teaspoon baking powder

   1/2          teaspoon salt

   1/2          cup milk

   1             cup sugar

   3             eggs

   1             teaspoon vanilla extract 

   5             ounces unsalted butter

    Method     :

    Preheat oven to 350 F. Melt butter and let it to cool. Grease a cake pan and line the bottom with 

    parchment paper. Combine sugar and butter in a stand mixer on medium speed or beat it manually by

    hand. Beat for about 1 minute until the it becomes fluffy, add all ingredients and beat for another 2 

    minutes on medium speed.

    Pour the cake batter into the grease pan and bake it for 30 minutes or inserted toothpick into the cake 

    and it comes out clean.

    Remove from oven and let it cool before cut.

    Enjoy!!!

Butter Cake

Siew Pao (Baked Char Siew Pao)

There is two kinds of Char Siew Pao, one is steam the other one is bake. Both char siew pao use the same filling. Actually i'm not a big fan of Siew Pao,  if you ask me which one I liked best, my answer is the steam one. It's my favorite. I like it with the white exterior, soft, fluffy and gummy texture of the steam char siew pao. I can eat steamed char siew pao everyday but not baked siew pao. But baked siew pao can make a convenient to go snack cause it can be crispy and crunchy for several hours compare to steam char siew pao, it gets cold and hardened after a while.

I have not tried the original Seremban Siew Pao, I've heard it is very famous and delicious. I definitely will need to give a try one day. Today I only made 8 Siew Pao, it is my eldest daughter favorites, she even reserved two Siew Pao to take to school tomorrow.

 

Siew Pao ( Baked Char Siew Pao)

   Ingredients     :

   Oil Dough

  

   All purpose flour         65 gm

   Shortening / Lard        40 gm

   Water Dough  

   All purpose flour         45 gm

   Bread Flour               100 gm

   Sugar                           20 gm

   Water                           68 gm

   Cooking Oil                 48 gm

   Golden Syrup / Honey   1 teaspoon 

   Egg Yolk                       1 ( for glaze)

   Please refer to the below link to make the filling : -

 Steamed barbeque roast pork (char siew pao)

   Methods      :

   Oil dough - mix flour and shortening/ lard together until it becomes a soft sticky dough. (Divide dough

   into 12 small doughs.  Cover with  plastic wrap and set aside for 25 minutes or more

   Water dough  - dissolve sugar in the water, mix flour, cooking oil, golden syrup/ honey and sugar 

   water together until it become soft dough.  Divide dough into 12 small doughs. Cover with plastic  

   wrap and set aside for 25 minutes or more.

   Flatten or scale out water dough to wrap up oil dough into water dough. 

   Roll out flat and long, like swiss roll.

   Fold it back into half and roll out flat and long, like swiss roll again, repeat 3 times.

   Use palm to press and roll out the dough to round cycle and add in char siew filling.

   Wrap into char siew pao shape and brush with egg yolk and bake on 365 F for 25 - 30 minutes.

   Enjoy!!!

   

  

Siew Pao ( Char Siew Pao)

Whip Cream Fruit Cake

Whip Cream Fruit Cake

Whip Cream Fruit Cake

Orange Chiffon Cake

Orange Chiffon Cake

Flaky Green Bean Biscuit (Tau Sar Peang)

Flaky Green Bean Biscuit

Tau Sar Peang

Tau Sar Peang

Butter Cookie

Butter Cookie

HK-Style Chicken Pie

I've noticed i have uploaded these pictures but have not uploaded the recipe for quite some time. I have been very busy lately since now it's summer with the kids around. So here's the recipe, i hope it's not to late! Btw, this is a recipe given to me by a friend from Hong Kong and it's very delicious. Enjoy!!

HK-style chicken pie

   Ingredients    :

   Crust   :

   150g   flour

   75  g   water

   10  g   sugar

   75  g   lard

   40  g   oil

   Filing   :

   1     chicken thigh, remove bones and cut cubes

   1     cup chopped onion

   1     handful green peas

   1     teaspoon corn starch, mix with 2 tablespoon water

   1/2  teaspoon pepper powder

   1/2  teaspoon oyster sauce

   1/2  teaspoon sugar

   1/2  teaspoon salt

   1/3  chicken broth

   11/2 teaspoon butter

   2     dash sesame oil

   2     dash light soy sauce

   2     drops dark sauce

   2     egg yolks for brushing tops

    Method    :

   Marinate the chicken cubes with salt, sugar, sesame oil, light soy sauce, pepper powder and oyster 

   sauce and dark sauce for about 10 minutes or more.

   Mix crust ingredients and form it to dough. Cover dough with a clean cloth or plastic wrap and place it

   into the fridge to chill while preparing the filing.

   Melt butter in a wok or pan on medium heat, add onion and saute for a while or until aromatic, then 

   add chicken cubes and green peas and continue to mix and fry. Pour in chicken broth, fry and combine

   everything in the wok. Taste and adjust if needed. Stir in the corn starch mixture and mix well before

   dish up to cool.

   Remove dough from the fridge, roll it out and cut into pieces, put it to weight each dough must be 40g.

   Roll the dough into a ball and flatten it before putting in tart mold. Press it down with your thumbs

   Use a spoon to scoop filing and place it into the dough. Place a top layer of dough on top of the pie as

   upper crust and seal it gently with your fingers.

   Brush with egg yolks and put it to bake at 350 F for 20 minutes. I used a butter knife to create a pattern

   on the surface of the chicken pie.

   Enjoy!!

   

HK-style chicken pie

HK-style chicken pie

Wife Cookie (Lor Por Peang)

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WILL PROVIDE RECIPE LATER

Banana Cake

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Tissue Cake

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Bunny Year 2011!

It's the brand new 2011 and I thought to myself, why not kick start the new year with a food blog? I have been pondering for way too long and with much persuasion and encouragement from my loved ones, I decided to jump on the bandwagon. Since then, everything else is history. So here it is guys, enjoy and show some love to my food galore space while you're here! Spread the word, gracias! 

I have yet to post up some recipes but in the meantime, here are some mouthwatering food pictures I have posted below. As I am typing this, I can't imagine how sinful it is but to indulge them..... right after this! Lol!

Oh so juicy herbal chicken wrapped in aluminium foil. 

Mixed Vegetable with Seafood Curry

Homemade Hong Kong Style Egg Tarts

Anyway, it's never too late to wish you all a Happy New Year! Cheers!