Friday, December 23, 2011

Christmas Log Cake

Christmas Log Cake
(A) Chocolate Sponge Cake
Group 1
4    Egg White
80  sugar
Group 2
4    Egg Yolk
Group 3
65g   Cake Flour
10g   Cocoa Powder
1/2 tsp Baking Powder
1 tsp Chocolate Paste
Group 4
40g  Corn Oil
1. Cream Group 1 till light
2. Add in Group 2 ( egg yolk)
3. Fold in Group 3, sifted flour and paste
4. Add in Group 4, corn oil
5. Bake at 200 degress celcius for 10 mins
(B) Ivory Chocolate Filling
130g White Chocolate
80g    Whipped Cream
1. Melt the white chocolate.
2. Whipped the cream till peak.
3. Take a bit of cream to mix the white chocolate.
4.  Then pour the rest of the chocolate in.
(C) Strawerry Puree JamGo
Group 1
20g  Strawberry Jam
50g  Sugar
Group 2
10g  Pectin
20g  Sugar
10g  Glucose
Boil Group 1 and Group 2 for 1 min.
Leave to cool.
(D) White Chocolate Ganache
100g  White Couventure Chocolate
100g  Whipped Cream
Heat up cream and pour over chocolate.
1.  Spread the ivory chocolate filling on sponge.
2.  Followed by strawberry puree jam.
3.  Sprinkle 30g chopped nuts on top.
4.  Roll up the sponge.
5.  Pour white chocolate ganache over cake.
6.  Decorate as desired.

Christmas Cookies

Monday, November 28, 2011

Chinese Steam Fish

Chinese Steam Fish


- 1 medium whole fish, ( I ask the fishmonger to clean it for me)
- 6 slice of ginger, thinly julienned
- 1 chilli sliced (adjust to your liking)
- 2 medium tomato, cut into slices
- 80g salted vegetables, sliced thinly
- 2 salted plums
- 1 tbsp rice wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- dash of pepper
- 3 stalks spring onion, thinly julienne to garnish
- 1 chilli sliced, thinly julienne to garnish
- 1 tbsp water


1. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish on the 
2. Drizzle light soy sauce and oyster sauce over the fish. Keep in fridge (covered) for at least 30 mins.
3. When you are ready to steam the fish, add water and scatter the rest of the ingredients ( salted
    plums, salted vegetables, tomatoes and ginger strips) over the fish around the plate.
4. Place your steamer rack inside your wok. Add enough water to come to the base of the steamer,
    bring it to a boil.
5. Once the water has come to a boil it’s time to steam your fish. Place your dish on the steamer rack
    and cover and steam for 12 mins.
6.  Do not over-steam as the meat will become tough.
7. Garnish with spring onions strips and chilli strips.

Sunday, November 27, 2011

Crispy Roast Pork Belly (脆皮燒肉)

Crispy Roast Pork Belly (脆皮燒肉)

  • 1.2 kg pork belly
  • 1/2 Tbsp Shaoxing wine, optional
  • to taste, rock salt
  • tsp salt
  • 2 tsp sugar
  • 1/2 tsp five-spice powder
  • To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
  • Use a knife to scrape away any impurities and hair. Rinse thoroughly. Blanch in boiling water for about 15 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use needles to poke the rind as many holes as possible. Turn over to other side, cut a few slits on the meat to help absorb seasonings better.
  • Rub wine evenly on pork. Let rest for a while. Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the rind, otherwise the five-spice powder will darken it.
  • Wrap the pork meat with foil and leave the rind unwrapped. Place in fridge, let air dry overnight in fridge.
  • Preheat oven to 200C/395F.
  • Remove pork from fridge and remove foil. Let rest at room temperature for a while. Poke the rind with needles evenly once again. Wipe dry. Season the rind with rock salt. Bake in preheated oven for about 30 minutes (Remark: I used convection oven. If ordinary oven used, bake for 45 minutes.) Increase temperature to 220C/430F, bake for 10 to 15 minutes, or until you get enough cracklings. (If ordinary oven used, move the pork from middle rack to upper. Grill the rind until evenly blistered and browned.)

  • The cooking time depends on how thick and how big the pork belly is. Please adjust accordingly.


    Friday, November 11, 2011

    8 days Shenzhen, Hong Kong & Macau ( 2nd Nov to 9th Nov)

    Asta Hotel & Resorts

        Five Spice

    Mian Dian Wang

    Dessert Time

        Dim Sum Spread

       Sumptuous Dinner

       Pampering Time

    Tailoring Time - choosing material for cheongsum

       Kok Kei - Shopping for Cookies

    Thursday, October 27, 2011

    Stir Fried Asparagus with Scallops

    Stir Fried Asparagus with Scallops
    • 15 spears asparagus, trimmed and cut into 3cm pieces
    • 1 teaspoon oil
    • 5-8 large frozen scallops, thawed
    • salt and pepper, to taste
    • cornflour, as needed
    • 1 tablespoon oil
    • 1 tablespoon diced garlic
    • 1 shallot, finely diced
    • 1/2 teaspoon salt
    • 1/2 cup (125ml) water
    • 1 tbsp oyster sauce
    • 1 red chilli, sliced
    • 1 teaspoon cornflour, mixed in 2 teaspoons water
    • 1 teaspoon sesame oil
    • salt, to taste


    1. Blanch the asparagus and carrots in boiling water and 1 teaspoon oil for 3 minutes. Set aside.
    2. Season the scallops with salt and pepper then lightly dust in cornflour.
    3. Heat a frying pans with oil. Saute the garlic and shallot till aromatic.
    4. Add the scallops then stir fry until both sides are evenly browned; about 3-4 minutes.
    5. Turn the heat down to medium then add the water and simmer for 2 minutes,
    6. Add Asparagus, carrots and chilli, oyster sauce, sesame oil and salt to taste.
    7. Add the cornflour slurry.
    8.. Heat and stir untir sauce is slightly thickened.


    Thursday, October 20, 2011

    Deep Fried Seafood Wanton

    Deep Fried Seafood Wanton


    - 1 fish fillet - cod fish ( use a good fish fillet)
    - 6-10 medium size prawns
    - dashes of salt and pepper
    - 1tsp sesame oil
    - less than 1tsp cooking wine
    - 1/2 cup mixed vegetables of peas and carrots, cooked and cooled, set aside
    - 4 water chestnuts chopped.
    - 1 egg white
    1. Chop the fish fillet and prawns to a paste form.
    2. Mix themin a mixing bowl and add in the vegetable and water chestnuts.
    3. Marinate with salt and pepper, seame oil and cooking wine.
    4. Then add in egg white and mix well.
    5. Texture should be just slick sticky.
    6. Use wonton wraps and fold in the fillings and use a spring onion to tie it up.
    7. Deep fried till golden brown.


    Monday, October 10, 2011

    Sambal Prawns

    Sambal Prawns
    • 3 medium onions, peeled, and chopped roughly
    • 4 cloves garlic, peeled
    • 2 lemongrass stalks, white part only, chopped roughly
      5 Birds Eyes chillis
      1 tablespoon belcehan (fermented shrimp paste)
      2 tablespoons vegetable oil
      1/2 teaspoon ground turmeric
      500 grams raw, peeled prawns
      1/3 cup water
      3 tablespoons tamarind concentrate
      2 teaspoons sugar
      1/2 teaspoon salt
      roasted sesame seeds

    1. Process onions, garlic and chilli until fine.
    2. Heat up a wok and add the oil.
    3. Fry the process mixture and belechan over a medium heat, stirring all the time until fragrant.
    4. Add turmeric and fry for another min and add the prawns and water.
    5. Stir to combine, coating the prawns with the mixture.
    6. Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
    7. Sprinke with roasted sesame seeds.



    Sunday, August 21, 2011

    Saturday, August 20, 2011

    Snow Skin Moon Cake

    Yam Flavour Snow Skin Moon Cake

    Green Tea, Mango & Orange Flavour Snow Skin Moon Cake

    Mango & Green Tea with lotus filling

    Mango & Green Tea Snow Skin Moon Cakes

    Little Snow Skin Piglets

    Friday, July 15, 2011

    Tom Yum

    Tom Yum

    2 stalks Lemon Grass
    5 cups Chicken Stock
    5 Bird's Eye Chillies Bruised
    2 Coriander Roots Bruised
    1 inches knob Galangal - peeled and sliced
    5 Kffir Lime Leaves
    400g Prawns
    100g Straw Mushroom
    10 Meat Balls
    3 Pieces of Egg Beancurb
    1 Sprig Coriander


    3 Tbsp Lime Juice
    2 Tbsp Fish Sauce
    1 Tbsp Thsi Tom Yum Paste


    1. Bruised the lemongrass and cut into short lengths.
    2. Bring chicken stock to the boil over medium heat.
    3. Add bird's eye chillies, coriander root, galangal, kffir like leaves and lemon grass.
    4. Return stock to the boil for anothe 5 mins.
    5. Scoop out coriander root, galangal, kaffir lime leaves and lemon grass. 
    6. Add prawns, mushrooms, meat ball, egg beancurd and return to boil again.
    7. Add seasoning and remove from heat.
    8. Serve and garnished with coriander leaves.

    Friday, July 1, 2011



    My first time baking macarons. Did two variants and am happy to see the "feets". Is not easy to bake this delicate cookies but I am happy that I managed to master it.


    150g  Icing Sugar
    150g  Ground Almond
    75g    Egg White
    150g  Castor Sugar
    20g    Egg White


    1.  Sift the icing sugar and ground almond together.
    2.  Place castor sugar in a base pan and fill with some water enough to cover the sugar.
    3.  Boil the castor sugar with water, do not stir when it starts to boil.
    4.  Beat the egg white at high speed until foamy. Do not stop beating half way.
    5.  Slowly pour in the sugar syrub.
    6.  The white will continue to increase in volume. The beating must continue as the meringue cool.
    7.  Stir in the ground almond mixture & icing sugar. Fold till smooth and gross.
    8.  Stir until well mix then add in the 20g egg white base on your own judgement.

    Tuesday, June 21, 2011

    8 Days Taipei & Kaoshiung Trip ( 13 June till 20 June)

    Mirador Hotel 
     Love this Victorian Style Hotel which comes with a nice rooftop garden. Free internet access too.

    Yummy Breakfast

    Finally get to meet my friend Becky from Tainan. Really appreciate that she drove all the way to Kaoshiung to meet me and bring us to Love River and not forgetting the Banana Taipei bag that she bought for me.

    This peanut ice cream is superb. Yummlicious.

    Liohe Night Market

    Different Delicancies

    Stinky Toufu 



    Love this Bubble Tea

    HSR Train from Zuoying to Taichung. Our Cabby Mr Liao will pick us up to travel around Taichung before we head to Cijing.

    Herbal Tea Egg 

    Our Lunch

    Cinjing Green Green Grassland

    Starry Minsu with our friendly hosts

    Home Make Breakfast

     Beautiful Sunrise

    With our driver Mr Liao


    Cihmu Bridge

    Cisingtan's beach only has pebbles

    Our Simple Lodging at Taipei - YWCA

    Falling sick in Taipei. Weather was too hot and I was dehydrated. Still happily taking picture even though I am sick. Never fall sick in Taiwan, consultation is very expensive and is difficult to find a clinic too.

    Yehliu Geo Park

    Our Driver cum Guide Meeky Yang

    Jiufen traditional fish balls and Jiufen old noodle shop

    Jiufen Jinzhi red meat dumpling

      Ah Lan Hakka Glutinous Rice Cake

    Taipei National Palace Museum Martry's Shrine

    Finally get to meet my Taipei friend May..

    Taipei 101