May 23, 2009

My basic cupcake

110gm of self raising flour

110gm of sugar ( I use 90gm)

110gm of unsalted butter

2 eggs

2 tablespoons of milk

1 teaspoon of vanilla essence


Cream up the butter and sugar, add in flour and the rest of the binding agents. Cream up everything.

In a preheated oven, baked for 15 mins at 160’c.



May 16, 2009

Last Sunday

It’s 130am now, and while waiting for my chiffon cake, I’ll post up what i had last Sunday.

Running around every weekends (well till mid June) white getting things organized and planning for the choral event burns my fuel and the way for me to recover … is to cook.

I think I’ve mentioned it before, that cooking is therapeutic for me. Now that explains why am I waiting for my chiffon cake in this crazy hour.

So last Sunday I made 3 dishes. A chicken dish, a seafood dish and a veg dish.

With one induction cooker and an oven. I present you a dinner for two:


Garlic and choy sum, fry over hot oily work with garlic and soy sauce, a pinch of salt and a stir of fast ‘chao chao chao’IMG_0865

Decided to make this dish when I was watching Martin Yan’s show on AFC. He made the chicken version, and since I’ve got some of this lovely squids in the freezer, I have it ‘gong POW sotong’

Hot wok with few dried chillies, then ginger and garlic. Then add  the squids in, then add in the sauce mixture of sugar, salt, oyster sauce, vinegar, corn starch, dark soy sauce. Easy right?


Lastly, ‘steamed’ Kampung chicken with wolfberries, ginger and ‘dong quai’ I have it steamed in an oven, covered with foil and a tray of water. Add in some sauce sauce and pepper before serving. Lovely weekend dinner.

May 11, 2009

Grilling my weekend

The hot weather didn’t deter our BBQ spirit. For a surprised birthday party, for welcoming a return from Canada, for Wesak day, for mothers’ day …  for all you need is just great company of friends and good food.

So we grill our evening away while laughing out laud and chomping down 10 pieces of lamb steak and 20 over pieces of chicken wings.1

So, by default I’m the chef of the day and I just enjoy doing it. 2

Siew yoke for appetizer, and salad with dips, non-basmati Briyani. All these complementing side dishes, all wash down with home made sangria and cold beers.3

While waiting for the food. 4

And so, dinner is meaty, I mean ready !5

Setting up the dining table, enjoying the sun set, the gentle breeze and lovely company.6

And to end the dinner with a splash as we all wanted to be synchronize swimmers.