My Blog List

Tuesday, 31 January 2012

Chinese Steamed Cake-鸡蛋糕

Today is 9th of Chinese New Year.So yesterday night is 拜天公.This year i make 鸡蛋糕 by myself.Not very big.I using 6" baking pan only.The result is i VERY HAPPY.The cake smile very happy... :P My mother say this year sure fatt because this cake smile very happy.Hope so......

Recipe modified from Reese
160g self-raising flour
150g castor sugar
180g eggs (with the shells.I using gred C egg.)
1 tsp ovellet
4 tbsp water
1 tsp vanilla essence


  1. Beat all the ingredients in a mixing bowl at high speed for 8-9 min.
  2. Pour the batter into a 6" baking pan lined with baking paper.
  3. Coat a knife with oil and some sugar.Slice a cross sign on top of the batter.
  4. Steam at high heat for 30 minutes.

Here is another must have for 拜天公.
Long Life Toroise Bun.I Modified it from here.It very cute,right?

Wish everyone happy everyday..... :)

Thursday, 19 January 2012

Chinese New Year 2012...

 3 more days is Chinese New Year.I still got many things not yet do.Don't know how.Today have to go to pasar malam buy fruit.Sunday early in the morning have to go to wet market buy vegetable.Now feel not very well.Maybe too tired.Yesterday night my boyfriend help me to vacumm the house.Lucky he help to clean up some stuff.If not i think i have work until mid-night.
My boyfriend also helping me to clean up the dish after i make cookies.Hehe....

Here is another 4 type of snack for this Chinese New Year.
 Woo Ha.Recipe from Wendyywy

 Fry arrowhead.

 Acar.My mom make it.


Happy baby waiting for Chinese New Year.Everyday he follow me go shopping.

See you all on 30/01/2012...
Happy Chinese New Year.Wish everyone FATT FATT FATT!!!!!!

Vegetarian Fish

I make this fish yesterday night.I using jelly mold to make this fish.I just try to make only.I don't know the mold can steam or not because the mold is plastic mold.It come out not bad.Now this fish is sleeping inside the refrigerator until 1st day of Chinese New Year.Vegetarian day......
This fish have to deep fry 1st then only put on the sauce.I think my mom will make sweet and sour sauce.
I modified this recipe from Wendyywy.You can have the recipe here.
Here is the method :
Steam it for 20 min.

Tuesday, 17 January 2012

Almond Chocolate Chip Cookies

This is one of my family favorite cookies.Every year i never miss to do this cookies.Actually is can not miss.I can skip all cookies but can not skip almond chocolate cookies.They'll can finish one jar within 1/2 hour.But this year i only make 2 jars because i'm very tired.
I have many things not yet do.I not yet finish shopping,i not yet clean my house even my room,not yet make vegetarian fish for 1st day of CNY and not yet make fish nian gao for pray.Plus i'm working.Lucky i no need cook for reunion dinner.Every year we will go to my aunty house for reunion dinner. Busy....busy....busy.....Tired....tired....tired.....
Here is the recipe :

Ingredients A
250g butter
240g brown sugar

Ingredients B
1tbsp vanilla essence
2 no eggs (A)

Ingredients C (sieve)
140g self raising flour
260g plain flour

Ingredients D
260g chocolate chip
200g almond chip

  1. Beat ing (A) till creamy,mix in ing (B).Fold in ing (C).Lastly pour in ing (D) till form a dough.
  2. Spoon the mixture onto baking tray.Bake in a preheated oven at 180'c for 13 min or until golden brown.


Tuesday, 10 January 2012

Butter Icing Cookies

Recipe source : Yum Yum (76) 
220g butter
100g caster sugar
1 egg
300g plain flour

Butter icing
30g butter
70g icing sugar

  • Preheat oven to 160'C.
  • Butter icing : In a mixing bowl,combine butter and icing sugar and mix well.Put into a plastic bag. 
  • Beat butter and caster sugar until creamy.Add in egg and beat until smooth.Then add in plain flour and mix into a dough.
  • Put into a piping bag and pine out onto baking tray.
  • Use your finger to press a small hole in the centre.
  • Pipe a little butter icing in the holes. 

  • Bake cookies n preheated oven at 160'C for 15-18 minutes.
  • Remove from oven and leave to cool before storing.


Monday, 9 January 2012

Homemade Dragon Fruit Jam Cookies

I get this recipe from Wendy blog.Her recipe is Apricot Sesame Cookies.But my home don't have sesame and apricot jam.So i didn't put sesame and apricot jam i replace dragon fruit jam.I make myself the dragon fruit jam.I over cook the jam.It can not eat with bread because it very hard like the pineapple jam we use to make pineapple tart.So i use it for making cookies.

230g butter 
100g sugar
340g plain flour
some jam-any jam also can.I using homemade dragon fruit jam.

Beat butter and sugar until light and flutty.
Sift flour and mix until incorporated.
Form a small ball.

Use a spoon and make a hole on the cookies.

Put the jam inside a plastic bag.

Fill in the jam on the cookies.

Bake in preheated oven for 15 min or until cooked.
Cool it and keep in an air tight container.

Friday, 6 January 2012

Banana Blueberry Jam

That day i bought 2 box of blueberry.But i don't know what i want to do with this blueberry.Em........cake?A bit boring...Then my mom come out and ask me go buy jam or peanut butter.Ah.....blueberry jam.....i can use this fresh blueberry to make jam.So i go search for blueberry jam recipe.I found this recipe at Happy Home Baking.She add banana on it.Banana????It very new for me.I never eat banana jam before.I think supermarket didn't sell banana jam.I want try this.Actually i don't like eat banana.I only eat banana when i do detox.

recipe source :Happy Home Baking
100g banana (very riped),mashed
200g fresh blueberry
230g granulated sugar
juice from 1/2 lemon

  1. Rinse blueberry.Use a fork crush the berries.(Don't crush all the berries,leave some)
  2. Place the meshed banana,blueberry,sugar and lemon juice in a saucepan.Mix well.
  3. On medium heat,stirring constantly with a wooden spoon.Bring the mixture to a full rolling boil.
  4. Keep boil for another 5 min,stirring constantly till the mixture are thickens,become clearer and transparent ( no more form).
  5. Remove from heat.The jam will a bit runny when it hot but the consistency will be just right after it has cool down.
  6. Ladle hot jam into hot sterilised jars.Leaving a gap about 1-2cm from top.Secure lid.Let cool
  7. Jam can keep up to 3 months if stored in fridge or in cool and dark place.Once open,store in fridge and must finish it within 3-4 week.

Happy Day Everyone....

Wednesday, 4 January 2012

Chicken Floss

I made this chicken floss not because of Chinese New Year.I remember when i was a kid,aunt next to my grandpa shop like to make pork floss.She told my mom the pork is from the soup because her family only drink the soup and don't like to eat the pork.If throw it away very 'sayang'.So she use the pork to make pork floss.Until now i still remember the taste.I love it very much.I don't like chicken or pork floss sell at the shop because it too dry.I only like pork floss from that aunt.I still remember everytime she make pork floss,sure i will stand beside her and wait for the pork floss.The aunt will give a big pack of pork floss.I can finish it by myself.It really taste very good.But now i can not taste back the pork floss.So sad.
So,i try to search for chicken or pork floss recipe.Finally i found it.When i tell my mom i want to make chicken floss,she told me,aunt next to my grandpa shop is using pork not  mom still remember that aunt.Here is the recipe :

600gm chicken breast (cut into small,follow the line on the meat)

2 cloves garlic
1tbsp oil
2 bowl water
2tbsp soy sauce
1tbsp sugar
1tbsp chinese wine
1tbsp sesame oil
1tsp pepper
1tsp five spice


Use a large bowl.Put in water,sugar,soy sauce,chinese wine,sesame oil,pepper and five spice.Mix well.

In wok put oil and garlic.Fry until slightly  fragrant.

Then put in the sauce mixture and chicken meat.

Let it boil until the sauce dry up.

Keep stir-fry until the chicken meat become flossy,golden and light.


Salted Egg Yolk Chicken

When i saw this recipe at Wendy blog.I tak boleh tahan.Hahaha....Because i love salted egg very much.I plan to cook this on Chinese New Year.So yesterday i try it 1st.Taste very good.I think my family will love it.

Recipe Source : Wendyywy
Ingredients (A)
3 pcs whole chicken leg,cut small
1/2 tsp salt
some pepper for taste
1 egg white
1cup tapioca starch
oil for deep frying

Ingredients (B)
3tbsp butter
3 sprigs curry leaves,remove the leaves from stem
2 to 3 chili padi (bird's eye chili)
4 salted egg yolk,steamed and mashed (I use homemade salted egg)
3tbsp evaporated milk (but i use fresh milk cos i don't have evaporated milk at home)
1tsp oil
1tsp sugar
some salt for taste

  1. Mix chicken with salt and pepper.Then put in egg white.Marinate for 1/2 to 1 hour.After that coat chicken with tapioca starch.Deep fry the chicken until golden and crispy.For best result use pot to deep fry the chicken.It more crispy and save oil.
  2. In wok put in oil and butter.Put in curry leave and chili padi.When they are fragrant,put in salted egg yolk and cook until it fragrant.Then turn it to low heat and put in milk and sugar.
  3. Turn back to high heat and cook until very bubbly.Then put in chicken and toss until well coated.
  4. Serve hot.