Saturday, May 30, 2015

Apple Cornmeal Upside-Down Cake

Sweet caramelised apples with buttery, moist and nutty sponge base, a perfect slice of cake for the afternoon tea! 

Grease a pan and placed in caramelised apples

Spread over cake batter and bake till golden brown

Overturned onto a serving plate and serve warm!

Recipe ref : Kitchen Flavours
  • 120gm unsalted butter
  • 100gm sugar plus 80gm sugar
  • 4 Granny Smith apples, peeled and cut into eighths, cored
  • 120gm cake flour
  • 60gm yellow cornmeal
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 125ml buttermilk
  • 1/2 tsp vanilla paste

  1. Melt 50gm butter in a large pan over medium heat. Add 100gm sugar and stir until sugar melts and turns golden brown, about 3 mins. Add apples and saute over medium heat until apples are just tender and coated with caramel, about 12 mins. Immediately pour mixture into prepared pan, distribute apples and caramel evenly over bottom of the pan.
  2. Using a electric whisk, beat remaining butter and 80gm sugar in a mixing bowl. Beat in egg and vanilla.
  3. Sift over flour, cornmeal, baking soda & salt and fold in buttermilk alternately. Spread the batter gently over the apples.
  4. Bake in preheated oven at 180 deg cel for 35-40 mins until golden brown. Cool cake in pan for 5 mins. Use a knife to loosen the edge of the cake. Place a serving plate over pan. Firmly grasp pan and plate together and turn over. Gently lift pan off cake. Serve warm.

Thursday, May 28, 2015

One Pan Pasta

The first time I come across this recipe from Martha Stewart, I was rather skeptical about this One Pan Pasta. But after first attempt I was sold! Never knew by cooking everything in a pan would yield such creamy and flavourful pasta ^0^ I've been cooking this pasta a couple of times whenever I wanted a quick and simple meal. 

Place everything into a pan....

add water and ready to cook!

simmer till pasta is al dente, sauce reduced and thickened...

Garnish with extra fresh basil leaves and cheese and ready to be served!

Recipe source : Martha Stewart
Ingredient (2 servings)
  • 150gm linguine
  • 120gm cherry tomatoes, halved
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 tsp dry chilli flakes
  • 2 sprig sweet basil, plus extra for garnishing
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups water
  • grated cheese for garnishing

  1. Combine pasta, tomatoes, onion, garlic, chilli flakes, basil, olive oil, salt & pepper into a large flat pan. Add in water and bring to boil. 
  2. Lower heat to medium and cook till pasta, stirring and turning the mixture frequently, is al dente and water has reduced and thickened. 
  3. Adjust taste if desired by adding salt and pepper. Remove from fire and serve with shredded basil and cheese.

Sunday, May 24, 2015

Roasted Tri-Colour Cauliflower

A simple and beautiful plate of roasted trip-colour cauliflower! 

The latest healthy in food?! At first I thought they are genetically modified crops, actually the colour is naturally occurring! Glad that I am able to get hold of this vibrant coloured cauliflower at the market near my place. The price is a little steep compare to the usual white cauliflower (orange cauliflower S$4, purple cauliflower S$5). Taste and texture wise, they are not much difference from the white cauliflower. But is interesting to incorporate this pretty cauliflower into food which will make the dishes simply eye pleasing. For the first time, I try roasting it with simple seasoning like olive oil, lemon juice, onions, garlic, salt and some spices. 

  • 3 medium head cauliflower, approx. 300-350gm each, cut into florets
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • juice of one lemon
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 black pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • handful of chopped coriander for garnishing

  1. Using hands, toss everything gently till evenly mixed.
  2. Place seasoned cauliflower florets onto a baking sheet. Bake in preheated oven at 200 deg cel for 25-30 mins, stirring once in between, until fork tender.
  3. Serve warm or at room temperature.

Cut into florets and toss evenly with seasoning. I've kept the seasoning minimal as I do not want to camouflage the natural sweetness of these cauliflower.

I am able to polish up this whole plate! ^0^

Friday, May 22, 2015

Healthy Banana Bread

No butter...wholemeal flour added....that's why this is called a healthy banana bread! With a touch of some honey and ripen bananas, the sweetness of the cake is just nice. Plus the yogurt added helps to moisten the loaf which makes the crumbs really moist and tender. One of the best quick banana bread I've ever done! 

  • 140gm wholemeal flour
  • 100gm self-raising flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 300gm ripe bananas, mashed
  • 5 tbsp honey
  • 3 large eggs, lightly beaten
  • 140ml low fat natural yogurt
  • 30gm chopped pecans

  1. Combine flour, baking soda, baking powder and pinch of salt into a mixing bowl. Stir well to combine.
  2. Mix bananas, honey, yogurt and eggs.
  3. Pour the egg mixture into flour mixture and gently stir to combine.
  4. Scrape the batter into a lined 9" x 5" loaf pan, sprinkle chopped pecans over. Bake in preheated oven at 160 deg cel for 40-45 mins or until a skewer inserted comes out clean.
  5. Cool in pan for 10 mins. Unmould and cool completely on a wire rack. 
Recipe ref : Good Food Asian Edition May 2015

This post is linked to the event Little Thumbs Up (May 2015: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

Sunday, May 17, 2015

Yogurt Marinated Roast Chicken

This is one of the best roast chicken I've made! The herby yogurt marinade really tenderised the chicken, making it really moist and tender even the toughest section of the meat ie. the chicken breast. My son whom always detests chicken breast even asked for second helping. ^0^

The marinade consists of garlic, onions, parsley,dill, black pepper, lemon zests & natural yogurt at the bottom....

Stir the marinade to mix well before adding in the butterflied chicken and marinate it overnight in fridge

hmmmm...can you smell the fragrant of this lovely roasted chicken? hehehe...

A portion just for me with heaps of fresh salad at the side :D

  • One 1.5-2kg chicken
  • 2 cups natural set yogurt
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/3 cup chopped fresh chinese parsley
  • 1/4 cup chopped fresh dill
  • 1 tbsp cracked black pepper
  • 1 tsp lemon zests
  • 2 tsp salt
  • 2 tbsp olive oil

  1. Remove head and feet of the chicken and clean thoroughly. Pat dry. To butterfly the chicken : place breast side down on a chopping board. Use a scissors and cut off the ribs. Turn it over and firmly press down to flatten the breast side.
  2. Combine all marinade in a big bowl : yogurt, garlic, onion, parsley, dill, black pepper, zest and salt. Mix well.
  3. Add in chicken and turn to coat well on both sides. Cling wrap the bowl and chill it in fridge overnight.
  4. Remove chicken from the fridge one hour before baking. Preheat oven to 180 deg cel.
  5. Line a baking sheet with foil. Place a rack over the lined baking sheet.
  6. Remove the chicken from the marinade and place it over the rack, skin side up.
  7. Drizzle olive oil all over the chicken. Bake the chicken for 45-50 mins until golden brown.
  8. Remove the chicken from the oven and loosely tent it with a foil, rest for 10 mins before serving. 

This post is linked to the event Little Thumbs Up (May 2015: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

Saturday, May 16, 2015

Fresh Raspberry & Figs Cake

I was browsing through a recipe book and came across this fruity cake made of fresh raspberry and fresh figs. I never try fresh figs before! hahaha I only uses dried figs for brewing soups or just as snacks. Therefore I reminded myself to get hold of some fresh figs when they are in season :D Yes you don't always see fresh figs in the supermarket.  Love the combination of these two fruits, a good balance of sweet and sourish taste in this fruity cake. 

baking the cake in a 6" round pan

After baking...

Lovely slice!

Recipe ref : 'Cupcakes' by Carol Pastor
  • 140gm fresh raspberries
  • 1 tbsp castor sugar
  • 2 fresh figs
  • 225gm plain flour
  • 2 tsp baking powder
  • 120gm castor sguar
  • 85gm butter, mealted
  • 1 egg, lightly beaten
  • 285ml buttermilk
  • zest from 1 small orange 

  1. Toss raspberries with 1 tbsp sugar and set aside. Slice the figs into eighths.
  2. Sift flour and baking powder into a mixing bowl. Stir in sugar. 
  3. Combine butter, egg, buttermilk and zest and mix well.
  4. Pour the liquid into the flour mixture and fold lightly. Do not overmix.
  5. Add in half of the fruits and fold lightly. 
  6. Pour the batter into a lined 6" cake pan. Place the remaining fruits over the top and press in lightly.
  7. Bake in preheated oven at 180 deg cel for 25-30 mins or until a skewer inserted comes out clean.

Friday, May 15, 2015

Lemon Yogurt Cake

This is a dense and moist citrusy cake. Beside adding lemon zests into the batter, it is drenched with lemon-sugar syrup while is still warm making it really moist and lemony. I've omitted the glazing as I wanted it plain and simple. It tasted great with along a cup of hot herbal tea, a great way to relax for a while when the kids are having their noon nap :D 

  • 180gm plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 250ml plain yogurt
  • 200gm castor sugar
  • 3 large eggs
  • 2 tsp grated lemon zests
  • 1 tsp vanilla paste
  • 120ml vegetable oil
  • 45ml fresh lemon juice

  1. In a mixing bowl, combine yogurt, 150gm sugar, eggs, zest and vanilla and mix well.
  2. Sift over dry ingredients and fold till well incorporated.
  3. Lastly add in oil and mix well.
  4. Pour batter into a lined 8" x 5" pan and bake in preheated oven at 180 deg cel for 45-50mins or until a skewer inserted comes out clean.
  5. Meanwhile, dissolve remaining 50gm sugar with lemon juice over low heat till sugar is well dissolved. Set aside.
  6. When the cake is done, cool in pan for 10mins. Remove the cake and place on a rack over a baking pan. While the cake is still warm, slowly pour the lemon-sugar syrup evenly over the cake and allow it to soak in. Cool completely before slicing. 
Recipe ref : Barefoot Contessa

This post is linked to the event Little Thumbs Up (May 2015: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

Thursday, May 14, 2015

红曲红龟粿 Red Yeast Ang Ku Kueh

Using the basis of the Purple Sweet Potato Ang Ku Kueh I've made previously, I modified it to make this 'Ang Gong Gong' Ang Ku Kueh with peanut filling. I'm very happy with the result of this batch of  Ang Ku Kueh as not bit of artificial food colouring was being used! I come across recipe using beetroot for the natural colouring but I find it messy and tedious just to peel, grate and blend to extract the juice. So the alternate magic ingredient I've added was red yeast powder! I had a bottle of red yeast powder in my pantry which I always replenished it when it runs low. As the red yeast powder won't fully dissolved in water, I strained the liquid to remove the sediments and discard it. It is so fun to experiment natural food colouring to incorporate into food ;) 

I just roughly made an estimation of the powder needed to be added into the water and keeping my fingers crossed that it will come out the red I'm expecting. Luckily they turned out beautifully reddish :D

Red Yeast Ang Ku Kueh with Peanut Filling
Ingredient (approx 13 pcs)
  • 150gm yellow flesh sweet potato, cubed
  • 100gm glutinous rice flour
  • 1/2 tbsp rice flour
  • 1 tbsp sugar
  • 2 tbsp rice bran oil
  • 15gm red yeast rice, grind into fine powder
  • 120ml hot water

  1. Steam sweet potato until soft, for about 25 mins.
  2. Meanwhile combine red yeast rice powder with hot water. Stir well. Sieve the mixture and strained the red liquid, set aside. Add another 50ml water into the sieved mixture and strain it again. You may not need to use the 2nd strained liquid, just set aside in case the dough is too dry.
  3. When the sweet potatoes are softened, use a fork and mash till smooth. Add in glutinous rice flour, rice flour, sugar and oil. Gradually add in the first strained red yeast rice liquid and knead till dough is smooth and pliable. Cover with damp cloth and rest for 30mins.
  4. Divide dough into 30gm small ball.

  • 150gm prepacked grounded peanuts (no salt, sugar added)
  • 1 tbsp toasted white sesame seeds
  • 50gm fine sugar
  • 1 tbsp oil
  • 2 tbsp water

  1. Combine all ingredients in a mixing bowl and mix thoroughly. Mixture should not be crumbly and dry.
  2. Shape mixture into small balls weighing approx. 18gm each. 

To shape and steam the Ang Ku Kueh
  1. Preheat a steamer.
  2. Prepare 13 pcs of cut banana leaves, slightly large than the Ang Ku Kueh, grease and set aside.
  3. Flour the 'Ang Ku Kueh' mould with some rice flour. Shake away excess.
  4. Flatten the sweet potato ball, place a ball of peanut filling in the centre. Cover and seal the edge. Shape into a round ball.
  5. Place the ball into floured mould, press down evenly, knock out and place on a greased banana leaf.
  6. Place the Ang Ku Kueh onto the steaming tray and steam over preheated steamer on medium heat for 10 mins. Turn off flame and grease the steamed Ang Ku Kueh with some warmed rice bran oil.

Wednesday, May 13, 2015

Gula Melaka Sago Pudding

Chilled sago pudding drizzled with palm sugar syrup and coconut milk, a perfect dessert on this scorching weather! Surprisingly my kids loved this chilled sago pudding as they liked the QQ texture of the sago pearls, and of course the sweet palm sugar syrup!

Really simple ingredients and fast to prepare too!

Cooked sago pearl

Fill glasses with sago pearl then chill till real cold

topped with gula melaka syrup and coconut milk....


  • 200gm sago pearl
  • 800ml water
  • 200gm gula melaka
  • 200ml coconut cream
  • 50ml water
  • 1 pandan leaf, snipped short
  • pinch of salt

  1. Place 800ml water into a pot and bring to boil. Add in sago. Cook the sago for about 10mins, stirring constantly, until they become translucent.
  2. Strain the sago in a sieve and wash away the excess starch over running water.
  3. Scoop the cooked sago pearls into individual small cups and chill them in fridge.
  4. In a clean pot, combine coconut cream, 50ml water, pandan leaf and salt. Boil over low heat, stirring constantly. When it starts to boil, remove from heat and strain into a bowl. Set aside.
  5. In another saucepan, melt the gula melaka with additional 2 tbsp water over low heat. Simmer till sugar is well dissolved, strained and set aside to cool down.
  6. Serve the chilled sago pearls with gula melaka syrup and coconut milk.

Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young
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