Saturday, March 31, 2012

Chicken Curry pie

recipes from : (Honey Bees weets)

100g unsalted butter, (cut into small cubes),
 4g salt,
1 egg yolk,
30ml ice water

 In a mixing bowl, sift the salt and flour in. Add the cubed butter and knead in using your finger tips until the mixture resembles bread crumbs. Add in the egg yolk and water and knead till it just comes together into a soft pliable dough. Wrap in plastic wrap and chill for at least 30 minutes.

Egg Cream Mixture: 100ml fresh heavy cream, 80ml fresh milk, 2 whole eggs, 30g curry paste. Curry filling: 150g cooked roast chicken 80g green peas 100g boiled, peeled and cubed carrots 100g boiled, peeled and cubed potatoes 2 hard boiled eggs, peeled and slice into wedges

Remove the pie dough from fridge and roll out to about the circumference of your greased pie dish. Then gently place the rolled out dough into the pie dish and press in to even out the layer. In a mixing bowl, mix all the ingredients for the egg cream mixture. Make sure the curry paste is mixed in properly with no lumps. Preheat the oven to 190C.

Place all the curry filling ingredients evenly distributed at the base of the pie dish over the pie dough. Then pour the cream mixture over the curry filling, making sure the filling doesn't over flow. Bake in the oven for 35 to 40 minutes until the filling is set and golden brown. Let pie cool for15 minutes before slicing. Enjoy!

Thursday, March 29, 2012


Ingredients for the Skin:

500 gm Pau flour or Hong Kong flour
2.1/2 tsp dried yeast
100 ml lukewarm water
125 gm caster sugar
5 tsp Crisco shortening
2.1/8 tsp baking powder
1/4 tsp salt
110 - 115 ml water
Ingredients for the Filling

250 gm chicken breast - diced into small cubes
1/2 tsp salt 1 tsp light soya sauce
2 tsp each of - sesame oil, oyster sauce and dark soya sauce
3 tsp or more sugar
3/4 cup water
2.1/2 Tbsp cornflour + 2 Tbsp water to thicken Oil for frying
Preparation for the Filling - (Cook this a day earlier and keep refrigerated).
Heat up a pan with the oil and mix in the diced chicken meat with all the sauces, stir fry. Add in the water and let simmer till chicken meat is cooked, add in the thickening. Dish up and let cool before refrigerating.

                                                                                                                                                                                       Preparation for the Skin
(A) Mix the dried yeast with lukewarm water, stir well. Add in 130 gm sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 min.
 (B) Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt, stir well. Pour this mixture into (A) above.

 Add in the shortening and water sparingly, knead till dough doesn't stick to the hands. Cover dough with a damp cloth and let it rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.

 Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while. Weigh out 50 gm of dough and roughly shape into a ball. Makes 18 pieces.

Flatten and roll out the dough into a circle. Cup it in the palm of your hand, spoon in the cold filling onto the the dough and pleat up the sides and seal. Place the pau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 15 min.

Steam the pau under rapidly boiling water on high heat for about 10 to 12 min. Remove from steamer and serve, hot.

Deep fried Pork Meatball /Baso Goreng Babi

Bahan: 250 gr Babi Cincang
125 gr Udang Cincang
125 gr Ikan Cincang
250 gr Sagu
1 sdt Soda kue
2 butir Telur
1 sdt Garam
1 sdm Kecap Ikan
1 sdt Merica bubuk
1 sdt Kaldu Ayam bubuk
2 sdm Bawang Goreng ulek
1 sdm Bawang putih, cincang

Cara membuat:
Aduk semua bahan jadi satu hingga tercampur rata. Goreng di dalam minyak dingin (api nya mati saat adonan dimasukkan) Lalu goreng dengan api kecil hingga matang dan kecoklatan, sambil selalu dibalik - balik. (gorengnya agak lama agar kulitnya kering) Sajikan segera dengan sambal botol

Tuesday, March 20, 2012

Kimchi pancake / Kimchijeon made with chopped kimchi

Recipes adapted from :Maangchi

Kimchi, onion, salt, sugar, flour, vegetable oil.


In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ tsp sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon.
Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.
Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
Turn it over with a spatula or flip it.
Lower the heat to medium and cook for another 1½ minutes.
Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.

*tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.

Jelly time..:)

This time I gonna make low fat and low sugar dessert ...hmmm I think colorful Jelly will attract my boys..:)

then my boys mix the Jelly in one bowl...looks pretty n yummy

Spagetti Carbonara

recipes adapted from Food network.

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4large eggs, beaten
1 cup freshly grated Parmesan cheese
1 tablespoon finely chopped fresh parsley leaves (optional)


In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

Deep fried Enoki Mushroom

1 package Enoki mushrooms

1 small box tempura powder


1 teaspoon salt

Maggie soy sauce*

A pinch of salt and spices seasoning mix


Trim the roots of Enoki mushrooms and cut in half.

Dissolve tempura powder in cold water and mix well. Then add in 1 Tablespoon cooking oil and store in the refrigerator for later use.

Add Enoki mushrooms and seasonings to the tempura powder mixture. Mix well.

fry in medium heated oil until golden brown. Remove from heat, drain oil and transfer to a plate. Sprinkle some salt and spices seasonings; serve.

Monday, March 19, 2012

Tuna sandwich

Craving for tuna sandwiches..., last night I prepared tuna filling for this sandwich. For breakfast, I have this yummy tuna sandwiches good.


Small can of Tuna in water
Onion finely chopped
tomato (sliced) and lettuces
Salt and pepper to taste
2 Slice of wheat Bread


Drain the Tuna Flakes
Mix all the ingredients except, tomato slices and lettuces
Spread evenly over the 2 pieces of Slice Wheat Bread

Saturday, March 17, 2012

Bake mac n cheese


1 onion sliced
250 gr macaroni, boiled until tender, drained, set aside
100 gr corned beef
2 cups fresh milk
5 eggs, beaten
salt, pepper, sugar, nutmeg to taste
1 cup shredded cheddar cheese
additional shredded cheese for topping

Direction :

heat 2 tbsp margarine , saute the onion until fragrance
add corned beef , stirring until is cooked
add milk, salt, pepper, sugar, nutmeg, flour, macaroni, stirring well.
heat off, add cheese, egg, stir well
transfer the macaroni into the mini foil , topped with shredded cheese
steam for 15 min then bake the top side for another 10 minutes. enjoy!




Wednesday, March 14, 2012

Mie tektek Indomie

150 gr mie keriting (kira2 2 buukus kemasan mie indomie), seduh air panas, tiriskan
1 buah tomat matang, belah2
5 lembar kol, iris tipis
1/2 dada ayam, rebus suwir2
2 butir telur
3 gelas air
2 sdm kecap manis
garam secukupnya
Cabe rawit diulek sesuai selera
minyak sayur untuk menumis

Bumbu Halus
2 siung bawang putih
2 siung bawang merah
2 butir kemiri
1/2 sdt merica

Cara membuat
1. Panaskan minyak, masukan telur, acak2, aduk matang, sisihkan
2. Tumis bumbu halus sampai wangi, masukan kol, ayam, dan telur, aduk sampe agak layu
3. Tuangi air, tambahkan tomat, cabe rawit, garam, kecap, didihkan sampai kol layu
4. Cicipi, tambain garam atau cabe sampai pas rasanya
5. Masukkan mie, aduk sampe mendidih lagi, angkat
6. Sajikan panas, kalo ada krupuk lebih enak.

Tuesday, March 6, 2012


source from allrecipes.
Original Recipe Yield 2 dozen


55 g unsalted butter
45 ml heavy cream
112 g semisweet chocolate, chopped
30 ml orange liqueur
2 g grated orange zest
112 g semisweet chocolate, chopped
15 ml vegetable oil


In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.

Friday, March 2, 2012


I looveee Chesnut..., my son got it from Chinatown , Singapore..., I almost finished them all by myself....arrghh its so good .

crepes with peanut butter n chocolate


250gr ISSY mix
750 cc water
2 eggs
2tbs vegetable oil
peanut butter, chocochips, jam , cheese, etc

mix well all ingredients, prepare a nonstick pan.., use low heat, then start to pour the batter into the pan until its done.., put the topping then wrap it into three part.., enjoy!


Thursday, March 1, 2012

Devil's food cake with creamcheese and choco ganache

Geezzz..., this cake is unbelievable so good....., can"t resist to have a another slice, so moist, rich and chocolaty .
1 cup all purpose flour
1/4 cup cocoa powder
3/4 tsp bicarbonate soda
1/4 tsp salt
1/2 cup granulated
1/4 brown sugar-
65g butter
1 large egg
1 tsp vanilla extract
1/4 cup buttermilk- (homemade 1 cup milk added with 1 tbsp distilled vinegar leave to rest for about 20 minutes)
1/2 cup warm water

Set your oven at 170C
Prepare your cake tins.
Sieve flour, cocoa powder, bicarbonate soda, salt, and set aside.
Beat butter with sugars until light and fluffy, add eggs.
When all well incorporated add the dry ingredients (flour, cocoa powder etc) and alternate with liquid ingredients (buttermilk + warm water) in three portions, last incorporate the vanilla extract.
Bake for about 30 minutes or until just cooked

Cream Cheese Frosting

125 g Philadelphia cheese
65 g butter
1/4 cup icing sugar
1 tsp vanilla extract
juice of a squeezed slice of lemon
Beat the cheese and butter, just until creamy, add the icing sugar, vanilla and lemon juice.

Chocolate Ganache

100 ml heavy cream
125 g dark chocolate, chopped finely
a pinch of salt
In a double boiler, warm the cream until just at boiling point, add the chocolate & salt and stir. When all the chocolate has melted, remove for heat and continue stirring until all well mixed.
Let the cake cool completely, spread the cream cheese frosting and pour the ganache on top of the cake .

recipes from :

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