mercredi 29 avril 2015

Green Tea Ice Cream 抹茶雪糕

I  bought an ice cream maker last year when it was on sales for $99 and finally I decided to give an opening ceremony and make my favourite Green Tea ice cream.

Didn't expect it to be so easy and it taste just as good as my favourite Meiji green tea ice cream!

Green Tea (Matcha) ice cream 抹茶雪糕
(recipe source: adapted from Just One Cookbook with minor changes)

1 cup whipping cream
1 cup milk 
3.5tbsp green tea powder (macha powder)
½ cup sugar (I used brown sugar)
A pinch of salt
*1 .5 tsp of condense milk (not in original recipe)
1. Freeze ice cream bowl for 24 hours.
2. Mix all ingredients in a saucepan, cook till sugar dissolved.
3. When the mixture is cooled down, refrigerate the mixture until completely chilled.
4. Churn for 30-40 minutes in ice cream maker, according to manufacturer’s instructions. Transfer into a container and freeze for at least 3 hours before serving.

           Mix all ingredient in saucepan boil and stir till sugar dissolved
       Pour the mixture into the chilled ice cream machine and let it churn for

Orange & Milk Braised Pork Carnitas – Apparently for Cinco de Mayo

It must have been the subliminal beer and liquor advertising that got me, because I wasn’t even thinking about Cinco de Mayo when I decided to film this milk-braised pork carnitas recipe. 

It’s pretty hard to make a bad batch of oven-fried pork chunks, no matter what method you use, but the milk braising beforehand seems to give the meat a little extra succulence.

The subtle sweetness from the orange is also very nice, but I wanted more, so upped the amount below. As I mentioned in the video, you always want to use these ingredient amounts, and not necessarily what you see in the video. Especially when I’m trying something for the first time, I’ll go kind of light on the ingredients and then adjust here if I think it needs little more or less of something.

By the way, proper carnitas are much “richer,” and by that I mean much fattier. The chunks of meat are crisped in a caldron of pork fat, and copious amounts of this insanely delicious stuff sticks to the meat as it’s chopped or smashed. So, feel free to use more than I did during the oven step, and enjoy something even more flavorful.

You’ll probably use these for tacos, but rumor has it, if you smash them up, and mix in some of your favorite barbecue sauce, they make incredible pulled pork style sandwich.  And don’t even get me started on how amazing these are fried up with some eggs in the morning. I hope you give this carnitas recipe a try soon. Enjoy!

Ingredients for 8 portions Orange & Milk Braised Pork Carnitas:
3 1/2 pounds boneless pork shoulder
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt, plus more to taste
2 tablespoons vegetable oil
2 bay leaves
2 teaspoons ground cumin
1 tsp dried oregano
1/4 teaspoon cayenne
1/2  cup freshly squeezed orange juice
zest peeled from 1 large orange
2 cups whole milk

Note: You can strain and reduce the cooking liquid if you want, and do "wet" tacos by adding some of the juice to chopped meat.

Ferreo Rocher Butter Cake

Ferreo Rocher - was considered a expensive treat when I was young and we will only get to eat during Chinese new year.

We still buy it for CNY but it no longer the chocolate which we long for now and usually left with many and throw away when it expired, such a waste.

Chance upon this recipe that I can make good use of the left over ferreo rocher from CNY which my parent gave me.

Verdict: A buttery and fluffy texture and you will love the little bits of hazel nut!

Recipe adapted from Kenneth Goh

  • 250 grams of Ferrero Rocher or hazelnut or Oreo biscuits(I used Ferro Rocher)
  • 200 grams of castor sugar(Reduced to 150g, I used brown sugar)
  • 275 grams of self raising flour (Reduced to 265g)
  • 250 grams of butter
  • 20 grams of condensed milk 
  • 5 eggs
  • 50 grams of fresh milk (Increased to 55g and mix in instant coffee)
  • *Added I tsp of instant coffee (not in original recipe)
  • *1 tsp vanilla bean paste(not in original recipe)
  1. Grease and line 8" pan and preheat oven 180C
  2. Whisk butter and sugar till creamy
  3. Add egg one at a time till well mixed and add in crushed Ferro Rocher bits and vanilla bean paste
  4. Fold in sifted flour and milk+ instant coffee powder ( alternate in 3 portion)
  5. Add in the condense milk and mix well.
  6. Pour into the cake pan and tap it on table top to remove air bubble
    and level the cake.
  7. Bake in preheated oven 180C for 40-45mins till skewer come out clean from centre of cake.





lundi 27 avril 2015

Cheese Blintzes – In a New York State of Mind

If you’re ever talking to someone who’s been to, or used to live in New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up, like they just found a 20-dollar bill on the subway.

After they tell you where they’d get them, and how great they were, they usually turn a little melancholy, and tell you how much they miss them, and why can’t they get them around here. They’re not usually something someone thinks of to make at home, which is too bad, since they are pretty easy.

While there are several steps, they're fairly simple, and so totally worth the effort. In fact, you can prep everything ahead of time, and cook when you’re ready to serve. They also hold pretty well in a warm oven, so exact timing isn’t crucial, which is always nice when trying to serve a brunch.

I cook mine in clarified butter, which is simply melted butter with the white, foamy milk solids skimmed off the top. This prevents it from getting that nutty, toasted flavor, which some of you may actually prefer.

I also don’t like overly sweet blintzes, and use less sugar than many recipes, so taste and adjust. I hope you give these delicious cheese blintzes a try soon. Enjoy!

Makes between 10 and 12 Blintzes:
(depending on the size, and how much filling you use)
For the batter:
3 large eggs
1 cup milk
1 cup all-purpose flour
1 tablespoon white sugar
1/2 tsp salt
2 tablespoons vegetable oil
1/4 cup cold water
1/4 tsp vanilla extract

For the filling:
1 1/2 cup ricotta cheese (drained in a strainer if wet)
1/2 cup cream cheese
zest from one lemon
pinch salt
2 tablespoons powdered sugar, or more to taste
1 large egg
After stuffing and rolling, brown in butter, and bake at 325 F. for 12 minutes.

Serve with this raspberry sauce, and fresh berries.

Next Up: Cheese Blintzes

dimanche 26 avril 2015

There’s No Such Thing as Too Many Rice and Beans Recipes

Rice and beans is one of the world’s great comfort foods, and no matter where you travel, there will be some amazing local variation to enjoy. Except, Iceland. I heard it’s hard to get a great plate of rice and beans in Iceland, but pretty much anywhere else, not a problem.

To help me prove this, here is a great collection put together by my friend, Carl Hanson, from Follow this link for “How The World Does Beans and Rice…in 24 Recipes,” and you could theoretically make a new version every day for two-weeks. Enjoy!

What's my favorite rice and beans dish? 

It changes with my mood, but this Brazilian Feijoada is hard to beat. Enjoy the video, and click here if you'd like to read the full blog post.

Mango Mousse Cake (2)

Another  mango mousse cake recipe from the baking biatch. The sponge cake is soft and the mousse filling is creamy and with more mango flavour. 

The sponge cake uses vegetable oil instead of butter but still taste good.
This recipe is a keeper, try it!

Recipe adapted from The Baking Biatch(minor adjustment)

This recipe yields 1x  8" round cake (removal base)

A)Sponge cake
4 eggs, room temperature (55g eggs)
100g cake flour
100g castor sugar
100g oil
*added 1tsp of vanilla bean paste 

B)Mango mousse
1 1/2 cup fresh mango puree (About 2 big Mango)
1 tbsp castor sugar
1 tsp lime juice
1 tbsp gelatin (1.5 for a firmer mousse texture)
1/8 cup water(2 tbsp)
1 cup whipping cream
1 cup fresh mango cubes

C) Mango Topping(Using another recipe)
125g fresh mango puree (blended from fresh mangoes or get ready one from Phoon Huat)
25g water
25g castor sugar
1 tsp gelatin( if lemon juice is added, increase to 1.5)
1 tsp lemon juice for extra tanginess(optional) 

Sponge cake
1) whisk egg and sugar in high speed till pale, thick and stiff texture.(7mins) add vanilla bean paste 
2) Fold in sifted flour and oil (alternate) to the egg mixture till well mixed.
3) Grease n line 8" pan in preheated oven at 160c for 20-25mins or till skewer
    come out clean.
4) Remove cake from oven n remove the baking paper n let it cool.
5) Sliced the cake into 2 layers 
Mango mousse filling
1) Double boil gelatin with water till it dissolve n let it cool 
2) To the mango puree, add gelatin mixture, sugar and lime juice. 
3) Whipped cream till stiff peak and  add a spoon to the mango mixture and
    mix well.
4) Add remaining whipped cream to mango mixture.
5) Mix well and leave in fridge to set for about 30 minutes

Mango topping (using a another recipe which I preferred)
1) Mix mango purée with water , sugar and gelatin in a pot and boil till sugar dissolve.  Let it cool. 
Assembling the cake 
1) Place one layer of the cake back into the cake tin
2) Spread filling over the cake and place some cube mangoes 
3) Place 2 layer over the filling amd repeat step 2 
4) Let the cake set in freezer for an hour and half  or till cake surface is firm. 
5) Gently pour the mango topping over the cake and let it set in the fridge. 
6). Decorate with more mangoes and fruits of your choice! 



vendredi 24 avril 2015

Whole-Grain Blueberry Scones – Because a “Muffsconut” Isn’t a Thing

I was brainstorming some ideas for using up a cup of nearly perfect blueberries, and was waffling between muffins, donuts, and biscuits. I finally decided on a biscuit-like triangle, spiced subtly with essence of old-fashioned donut.

I’m calling it a scone because I cut it into a triangle. There’s just something un-American about a triangular biscuit, so you Brits will just have to keep a stiff upper lip about this not being an actual scone.

I used my new favorite, sprouted spelt flour, but I’m guessing this will work with whatever you roll with. You’ll also want to keep an eye on them in the oven, as the baking times will vary depending on the exact shape and thickness. They’re done when they’re well browned, and you see blueberry juices bubbling out through the top and sides.

These have that someone loves me look, especially if you do the recommended sugar-crust top, which is why I’m thinking these would be nice for Mother’s Day, or any other brunch/breakfast-in-bed type situations. I hope you give these a try soon. Enjoy!

Ingredients for 8 Whole-Grain Blueberry Scones:
2 cups spelt flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp fine salt
1/8 tsp cinnamon
1/8 tsp freshly grated nutmeg
2 tbsp white sugar, optional
4 ounces ice cold butter (1/2 cup aka 1 stick) 
1 cup blueberries
3/4 cup cold buttermilk
- 425F.for about 20-25 minutes, or until well-browned and blueberry juices start bubbling out through the top and sides.

mercredi 22 avril 2015

Greek Lemon Chicken and Potatoes – Both Homers Would Love This

I don’t have the energy or courage to cater for a living, but if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It’s a proven crowd-pleaser, simple to make, and easy on the wallet.

I had a whole chicken to use, but I really like to do this with all leg/thigh sections, which can roast longer, and that means even more caramelized goodness. If you do use a whole chicken, you can remove the breast sections from the roasting pan before the thighs, and cook the dark meat longer, but I couldn’t be bothered, and the results were delicious.

The extra potato crusting is an optional step, as is turning the drippings into a quick sauce, but both only take a few minutes, and really elevate the dish. Like I said at the end of the clip, this is something I could easily make once a week, and the leftovers are extremely picnic friendly. I hope you give this a try soon. Enjoy!

Ingredients for 4 Portions Greek Lemon Chicken and Potatoes:
1 whole chicken, about 4 pound, cut in sections,
OR 4 pounds chicken thighs bone-in, skin-on
3 russet potatoes, cut in quarters
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tsp dried rosemary
1 rounded tablespoon dried oregano
pinch of cayenne
6 cloves of garlic, finely minced
1/2 cup fresh lemon juice
1/2 cup olive oil
2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting
fresh chopped oregano to garnish
Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.

mardi 21 avril 2015

Almond butter cake with chia seeds & golden almond flakes

My mum has asked me to bake something for praying/offering to ancestor this Qing Ming.
I have fall in love with the almond butter cake with chia seeds so am baking it again but this time I top it with almonds flakes.

Not only does it taste good it also looks nicer too with the golden almond flakes which adds a little crisp to the soft and fluffy butter cake.

This time instead of baking in one 8" round baking tin, I split it to a 5" round and 7" square tin to have 2 small cakes.

Recipe adapted from Ann Coo journal
  •     250g Butter, room temperature, SCS butter (I used Phoon Huat butter)
  •     130g Caster sugar (Reduced to 126)
  •     4 large Eggs (about 70g), each  lightly beaten(my eggs are smaller 60g)
  •     1 tsp Vanilla extract(I used vanilla bean paste)
  •     200g Plain flour
  •     1 tsp Baking powder
  •     1/2 tsp Salt
  •     4 tbsp Almond meal/ground almond
  •     4 tbsp Natural yoghurt(I used 4.5tbsp since my egg are smaller)
  •     2 tbsp Black chia seeds, Optional (Must have!) 
  •     2 tbsp. almond flakes 
  1. Line a 5 inch round and 7" square pan at the bottom and grease sides.
    Preheat oven to 180C
  2. Sift plain flour, baking powder and salt together, mix in almond meal and set aside.
  3. Beat butter and sugar with an electric beater at medium speed until light and fluffy.
  4. Use low speed and slowly add in beaten eggs until mixture incorporated and add in vanilla extract, mix well and stop machine..
  5. Fold in flour mixture in 3 batches with a rubber spatula, fold well.
  6. Add in natural yoghurt, fold well and lastly add chia seeds into it, mix well.
  7. Pour batter into prepared cake pan and sprinkle the almond flakes evenly on the cake,  bake for 30-40 or till cake tester comes out clean.
  8. Remove the cake from oven, let it stay in cake pan for 10 minutes. Then cool cake completely on wire rack.

dimanche 19 avril 2015

A Spring Vegetable Frittata for Mother

It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we’re branding this as a Mother’s Day brunch special, we’ll make an exception.

If you want to play it safe, you can cook each vegetable separately, but that takes longer than the one-after-the-other method shown here. Like I said in the video, this is a great practice recipe for new cooks, since you really have to pay attention to what’s happening in the pan. I said to use medium heat, but you may want to adjust that up and down, depending on what you see happening.

Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong. Once those, and hopefully some cheese, get stirred in, turn off the heat, and pop the pan into the oven until the eggs are set. If your mom likes golden-brown, you can use the optional broiling step seen herein.

If you decide to garnish with edible flowers, make sure you’re actually using edible flowers. Nothing puts a damper on a Mother’s Day brunch like a trip to the emergency room. If you use nasturtium you’ll be safe, otherwise, do some research. I really hope you give this delicious vegetable frittata a try soon. Enjoy!

Makes 6 large portions:
2 tbsp olive oil
1 leek, chopped
1 jalapeno, seeded, diced
1 1/2 cups sliced asparagus
1 1/2 cups sliced zucchini
handful baby spinach
1 1/2 cups sliced cooked potatoes
12 large eggs
1 tsp salt, plus more as needed to taste while cooking veggies
1/2 tsp freshly ground black pepper
pinch cayenne
4 ounces goat milk feta, or your favorite cheese
350 F. for about 15 minutes, or until just set, then broil on high for 1-2 minutes for some color

Easy Apple Rose Tarts

Saw this beautiful pastry using apple to create the rose petal and it cant stop me from making one since I have ready puff pastry in my pantry and took 2 apples from my parent place.

The colour was so vibrant red before it goes into the oven.
Its easy to prepare just that the dough get soft pretty fast cos of the juice from apple. It cheer me up simply looking at it.

2 red apple
2tbsp butter
1/4 cup brown sugar
Juice from half a lemon
1 sheet stock bought flaky pastry or short crust pastry

  • Slice apple thinly even size and thickness
  • Squeeze lemon juice over apple .
  • Melt butter n mix with brown sugar
  • Mix butter and sugar mixture to apple toss lightly and microwave for 2mins
  • Cut ready pastry dough to 1" wide and place the slice apple and roll!
  • Refer Video (for the rolling method)
  • Bake for 15-20mins, I wanted the pastry to be crispy so let it bake longer.
  • Dust icing sugar and cinnamon on the tarts

*Instead of boiling the apple, I used microwave to cook the apple.

老婆餅Wife Cake (2)

Trying out wife pastry using another recipe from Corner café.
The dough recipe is different from my Wife Pastry 1, this dough gives a flaky and crisp texture which different from the HK wife pastry(flaky crumbly). I agreed that its more suitable for (馬蹄酥 or Heong Paeng 香餅)
For those who prefer a crisp texture then the crumbly flaky texture, you may try it. It's still taste good though.

 Recipe Adapted from - Corner café (with adjustment)


A) Water Dough:
70g bread flour
70g plain flour
25g caster sugar
55g lard or shortening
70ml water, adjust as necessary

B) Oil Dough:
70g cake flour
35g lard or shortening

C) Winter Melon Filling(using my recipe):
60g Candied winter melon (chopped to bite size)
53 castor sugar
70g cooked glutinous rice flour
18g margarine
15g roasted white sesame seeds
12g dessicated coconut (optional)
120g boiled drinking water  

Egg wash
1 yolk + 1 tsp water/milk + pinch of salt


Filling: Put all ingredients into a big bowl except water, mix till well combined. Add in water and knead till a dough is formed. Divide filling into 14 portions.

Water dough: Mix all ingredients together till a soft dough is formed. Cling wrap dough and rest for 30 minutes. Divide dough into 14 portions for mini size.

Oil dough: Mix all ingredients till a soft dough is formed. Cling wrap and leave it aside to rest for 30 minutes. Divide dough into 14 portion for mini size.


1. Flatten a piece of water dough and wrap in the oil dough, sealed edges facing up.
2. Press and roll out dough into a longish flat piece with a rolling pin.
3. Roll it up Swiss roll-style, sealed edges facing up. .
4. Turn the dough 90 degrees and then roll it into a longish flat piece.(Repeat step 3)
5. Let the dough stand vertically and flatten it down with your palm. Roll it into a flat round
    disc and wrap in the filling. Flatten and shape into a nice round shape. 

6. Put the Wife Cakes on a lined tray and apply egg twice.
7. Bake in a preheated oven at 200°C for 9 minutes. Remove and apply egg
    wash again.
8. Bake for another 5-8 minutes for golden brown skin

You may be interested with:
Wife Pastry(Crumbly skin)
Heong Paeng


Asparagus Season is the Reason

Is there any more representative image of Spring than a couple ladybugs making love on a spear of asparagus?

This great photo by Flickr user Benimoto inspired me to
post a few links to some previously published asparagus recipes.

One of my biggest vegetable pet-peeves is undercooked asparagus. Many cooks are so afraid to overcook it, they tend to not cook it long enoug
h, and this results in a still bitter stalk. There's a perfect degree of doneness where the spears are just tender, and the natural sweetness shines through. So, go buy a couple bunches of fresh asparagus, and give one of these recipes a try. Enjoy!

Asparagus and Chicken Noodle Casserole

Creamy Fresh Asparagus Pizza (note: uses old, original pizza dough recipe)

Pan-seared Spring Asparagus with Lemon, Balsamic and Parmesan

Pasta Primavera with Fresh Asparagus


mercredi 15 avril 2015

Spring Pea Green Curry with Black Cod and Strawberry – Channeling My Inner Spa Chef

I’ve always loved green curries, but until a recent visit to Al’s Place, I’d never thought of using fresh, sweet peas as the base. It was amazing, and after only a few bites I knew I'd steal this idea and make it my own. Sorry, Al.

Their version featured pickled strawberries, but I decided to try a different approach, and used diced, fresh berries instead. I didn’t use any palm sugar or coconut milk, so the sweetness they provided paired perfectly with the brightly seasoned sauce.

As I mentioned in the video, I used a jarred curry paste, Thai Kitchen Green Curry Paste, to be exact, and it works just fine. It contains green chili, garlic, lemongrass, galangal, salt, shallot, pepper, coriander, cumin, and kaffir lime, which is pretty much what you’d grind up to make a fresh green curry.

Next time I’ll make the paste from scratch just to see how much better it is, but I have to admit, the trade-off in time and effort is pretty attractive. Speaking of attractive, this lovely bowl of spring goodness sure would look good on your table, so I hope you give this spring pea green curry a try soon. Enjoy!

Ingredients for 4 appetizer-sized portions:
1 yellow onion, diced
1 tablespoon vegetable oil
1 teaspoon salt, plus more to taste
3 tablespoons green curry paste, plus more to taste
2 cups chicken broth
1 pound trimmed sugar snap peas, snow peas, or English peas
1 tablespoon fish sauce
1 pound boneless black cod (aka butterfish or sablefish), but into eight 2-oz pieces, skin scored 1/8th inch deep
4 tablespoons diced strawberry
2 teaspoons mint chiffonade

Almond Butter cake with Chia seeds and walnut

Saw this cake by Ann Coo using chia seeds. Heard a lot about the benefits  of Chia seeds and love the texture she described and so here it is.  I added few crushed walnut since I still left lots in my pantry. I would add more chia seeds to it for my next bake cos love the texture it gives.

Try using vanilla bean paste, it really adds extra flavour to it.
You must try this recipe, its a keeper!

Recipe adapted from Ann Coo journal
      250g Butter, room temperature, SCS butter (I used Phoon Huat butter)
      130g Caster sugar (Reduced to 126)
      4 large Eggs (about 70g), each  lightly beaten(my eggs are smaller 60g)
      1 tsp Vanilla extract(I used vanilla bean paste)
      200g Plain flour
      1 tsp Baking powder
      1/2 tsp Salt
      4 tbsp Almond meal/ground almond
      4 tbsp Natural yoghurt(I used 4.5tbsp since my egg are smaller)
      2 tbsp Black chia seeds, Optional (Must have!) 
      3 walnuts crushed into small bits(optional)
  1. Line a 8 inch round cake pan at the bottom and grease sides. Preheat oven to 180C
  2. Sift plain flour, baking powder and salt together, mix in almond meal and set aside.
  3. Beat butter and sugar with an electric beater at medium speed until light and fluffy.
  4. Use low speed and slowly add in beaten eggs until mixture incorporated and add in vanilla extract, mix well and stop machine..
  5. Fold in flour mixture in 3 batches with a rubber spatula, fold well.
  6. Add in natural yoghurt, fold well and lastly add chia seeds into it, mix well.
  7. Pour batter into prepared cake pan,  bake for 40-45 or till cake tester comes out clean.
  8. Remove the cake from oven, let it stay in cake pan for 10 minutes. Then cool cake completely on wire rack.