Leavened only with whipped meringue, chiffon cake is well known for its light and airy texture, similar in texture to angel food cake. 

Unlike angel food cake that only uses egg whites, chiffon cake uses both the egg whites and the egg yolks, which brings richness to the taste.

This pandan cake is made gluten-free by replacing the cake flour with rice flour. There is no need to buy Gluten Free Flour Mix, you can simply use the most commonly available rice flour.  Rice flour is naturally gluten-free and can be consumed even by those who have celiac disease!

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Gluten Free Pandan Chiffon Rice Flour Cake

（make 1 6-inch cake）

Ingredients
A) Pandan juice

• 2 pandan leaves (around 18g) , cut into small pieces
• 40g water 

B)  Egg yolk batter

• 3 yolks
• 38g oil 
• 66g rice flour 
• 38g pandan juice 
• 15g coconut cream 

C)  Meringue

• 3 whites
• 1 tsp vinegar 
• 60g caster sugar 

Cooking Directions

1. For pandan juice - blend together pandan leaves and water, extract the juice.
2. Prepare a 6” round baking dish.
3. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
4. Sift in rice flour. Whisk until well combined
5. Add in pandan juice and coconut milk, whisk to combine.
6. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
7. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a stiff firm peak)
8. Preheat your oven to 150 degrees Celsius.
9. To your egg yolk batter, mix in some of the meringue. 
10. Pour the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
11. Pour your cake batter into the lined baking dish.
12. Even out the top with a spatula. To break up the air bubbles, gently tap the pan on the table a few times.
13. Bake for 1 hour.
14. Once cooked, let the cake cool upside down.

粘米粉斑斓戚风蛋糕

(6 寸蛋糕）

材料

A）斑斓汁

• 2片（大约18g） 斑斓叶
• 40g 水

B）蛋糕:

• 38g 椰油
• 66g 粘米粉
• 38g 斑斓汁
• 15g 浓椰浆
• 3 粒蛋，蛋白蛋黄分开
• 1 茶匙醋
• 60g 细砂糖

步骤：

1. 斑斓汁-将斑斓叶和水混合在一起用搅拌机搅拌，提取汁。
2. 油加热到70°C（微波1分鐘或烤箱70°C 8分钟）
3. 混合椰油和粘米粉至無顆粒 
4. 加入斑斓汁和椰浆拌均，再加入蛋黃攪拌至順滑 
5. 蛋白加入醋和砂糖，打發蛋白至干性發泡。
6. 把少许蛋白霜加入蛋黄糊攪拌均勻。
7. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
8. 蛋糕糊倒入6寸圆形模具
9. 150°c，烤1个小时。
10. 烤好后倒扣放凉。

 Deep frying produce the crunchiest golden crust. It is difficult to pass up a great batch of deep fried chicken. 

However, using up cups of oil and getting the floor splattered on with oil isn’t such a pleasant idea. 

These oven fried chickens are moist inside, crispy outside and  mess free. The seasoned bread crumbs and flour on the outside provides a burst of flavor and nice crunchy texture, just like fried chicken, The best part is that we get to by-pass all the oil, making these chicken much healthier. It won’t leave you feeling guilty after you eat it!

In this video I will be showing you how to do everything inside a ziplock bag. No dredging station required! Of course, feel free to set up a dredging station if you prefer to do so. 

Baked fried chicken 

Ingredients:

A)

• 1/2 cup milk
• 1/2 tbsp vinegar 
• 1 tbsp oil

B)

• 1 cup plain flour
• 1 cup panko / bread crumbs 
• 1/2 tsp baking powder 
• 1/4 tsp ground ginger 
• 3/4 tsp Italian seasoning
• 1 tsp garlic powder 
• 2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

1. Prepare homemade butter milk by mixing milk with vinegar. 
2. Leave it to sit for 5 minutes. The milk will curdle and it is normal.
3. Marinate chicken in buttermilk and oil for at least 30 minutes.
4. Mix together ingredients B.
5. Coat chicken with ingredients B, press to coat the chicken well.
6. Lightly oil a baking sheet.
7. Lay chicken pieces on the baking sheet.
8. Bake in preheated oven at 180°C for 25 minutes.
9. Flip the chicken over and bake for another 10 minutes.

烤箱炸鸡 

食材

A） 

• 1/2杯牛奶 
• 1/2汤匙醋 
• 1汤匙油 

B） 

• 1杯普通面粉 
• 1杯面包屑 
• 1/2茶匙发粉 
• 1/4茶匙生姜粉
• 3/4茶匙意大利调味料 
• 1茶匙大蒜粉 
• 2茶匙烟熏红甜椒粉 
• 1/2茶匙盐 
• 1/2茶匙胡椒粉 

做法

1. 牛奶与醋混合在一起。 静置10分钟。 牛奶会凝结，这是正常的。 
2. 鸡肉用食材A腌制至少30分钟。 
3. 将食材B混合在一起。
4.  鸡肉裹上食材B。 
5. 取一个烤盘涂上一层油。
6.  将鸡块放在烤盘上。 
7. 在已经预热好的烤箱以180°C烤25分钟。 
8. 将鸡肉翻转过来，再烤10分钟。

 

Marmite is a thick, savoury brown spread made from concentrated yeast extract. It is usually used on toast or bread, but also a great addition to cooking! It imparts a tangy deep flavor to the food. 

Marmite chicken is usually made by first deep frying the chicken pieces, and then coat them in a sauce made with marmite and other Asian condiments. 

In this recipe I have made a twist to the dish by baking it instead of deep frying. That way, you can enjoy this dish with less guilt. Less cleaning up and more time to enjoy your day! 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Baked Marmite Chicken Wings

Ingredients:

A)

• 300g chicken wings 
• 1 egg white 
• 40g corn starch
• Salt, to taste 
• Pepper, to taste 
• 1/4 tsp garlic powder

B)

• 1/2 tsp marmite 
• 1/2 tsp oyster sauce 
• 1 tbsp sugar 
• 1 tsp honey 
• 1 tbsp water 

Directions:

1. Toss together ingredients A
2. Bake the chicken pieces in preheated oven at 180°C for 30 minutes.
3. Remove from the oven, flip the pieces over and bake for another 5 minutes.
4. Meanwhile, make the sauce by combining ingredients B.
5. Drizzle the sauce over the chicken pieces. Return to oven and bake for another 3-4 minutes. 

烤妈蜜鸡翅

食材

A)

• 300g 鸡翼
• 1 个蛋白
• 40g 玉蜀黍粉
• 适量盐
• 适量胡椒粉
• 1/4 茶匙蒜粉

B)

• 1/2 茶匙妈蜜
• 1/2 茶匙蚝油
• 1 汤匙糖
• 1 茶匙蜜糖
• 1汤匙水

做法：

1. 食材A混合在一起。
2.  将鸡肉块在已预热烤箱中以180°C烘烤30分钟。 
3. 鸡肉块从烤箱中取出，翻面，再烘烤5分钟。 
4. 混合食材B来制作酱汁。 
5. 在酱汁淋在鸡块上。 
6. 返回烤箱，再烘烤3-4分钟直到上色。

 

Jenny Bakery first set up their branch in Singapore Oct 2015. It was a hit! Many queued for hours under the heat and haze even before the shop opened, just to have a taste of their cookies.

I have previously published the recipe in this post. Here I updated the recipe to make 2 flavors with one dough.

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Copycat Jenny Bakery Butter Cookies - 2 Flavors

Ingredients

• 147g Prima plain flour (or any flour with 11% protein content)
• 3g cornstarch
• 150g Golden Churn Butter (salted block type)
• 45g icing sugar
• 8g cocoa powder

Cooking Directions

1. Mix all the ingredients together ( I just use my hand to mix them. There is no need to cream butter and sugar)
2. Transfer 170g cookie dough to another bowl.
3. Add cocoa powder to one portion. Mix well.
4. Pipe the dough into desired shape ( I am using Wilton 1M and 2D).
5. Bake in preheated oven at 160°C for 15-20 minutes.

* If you substitute to different brand of flour or butter, you may get different result.

Tips of the day:

As the cookie dough is rather soft, you can easily use a cookie press instead of piping tip to shape the cookies. It will help to save time and achieve uniform sizes and shapes among the cookies, so that the cookies can brown together and look more presentable! 

山寨珍妮牛油曲奇 - 两种口味

配料

• 147克Prima普通面粉(或任何11%蛋白质含量的面粉）
• 3克玉米淀粉
• 150克金桶牛油
• 45克糖粉
• 8克可可粉

做法

1. 把所有食材混合一起，。
2. 取170克饼干面团放入另一个碗中。
3. 将可可粉加入其中一个碗里。拌均。
4. 放入裱花袋挤出所爱的形状 (我用Wilton 1M and 2D裱花嘴）.
5. 在已预热烤箱中以160℃烘烤15-20分钟。

*如果您替换不同品牌的面粉或牛油，你可能会得到不同的结果。

Chiffon cake is prized for its light, airy, cottony and fluffy texture. It is pretty much like the angel cake in the US. 

The difference is that only egg whites are used in angel cake while both egg whites and egg yolks are used in chiffon cake- resulting in a more moist crumb. 

Chiffon cake, like angel cake, have to be baked in an ungreased pan so that it can rise up tall. Be sure not to grease the pan with any butter/oil.

After baked,  the pan need to be inverted while cooling the cake to prevent the cake from collapsing.

It is normal for chiffon cake to have cracks on top. Usually, the cake is presented upside down, with the cracked part hidden at the bottom. Hence the flat surface we usually see on top. 

You can control how the cake cracks by getting it out from the oven at around 15 minutes of baking time and quickly make some slits on top. This step is optional and you can skip it if you like. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

 

Orange Chiffon Cake 

(make one 6" round cake)

Ingredients

A)  Egg yolk batter

• 3 yolks
• 28g oil 
• 60g cake flour 
• 50g orange juice
• 1 tsp orange zest (optional)

B)  Meringue

• 3 whites
• 1 tsp vinegar 
• 40g caster sugar 

Cooking Directions

1. Prepare a 6” round baking dish.
2. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
3. Sift in cake flour. Whisk until well combined
4. Add in orange juice and orange zest (if using), whisk to combine.
5. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
6. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a stiff firm peak)
7. Preheat your oven to 140 degrees Celsius.
8. To your egg yolk batter, mix in some of the meringue. 
9. Pour the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
10. Pour your cake batter into the lined baking dish.
11. Even out the top with a spatula. To break up the air bubbles, gently tap the pan on the table a few times.
12. Bake for 15 minutes.
13. [optional] Remove the pan from the oven and use a sharp knife tip to draw a ‘+’ shape. This cake tends to crack on top. By doing so, the cake will cracks the way you want it to be. 
14. Then increase the temperatures to 150°C and bake for another 45 minutes.
15. Once cooked, remove the cake from the pan. Let it cool. 

香橙戚风蛋糕

材料

A）蛋黄糊

3个蛋黄

28克油

60克蛋糕粉

50克橙汁

1茶匙橙皮（可选）

B）蛋白

3蛋白

1茶匙醋

40克细砂糖

步骤：

1. 准备一个6英寸的圆形模具。
2. 将油加热到70°C左右。如果没有温度计，可以在70°C的烤箱中加热油8分钟，或用微波炉将油加热1分钟左右。
3. 筛入蛋糕粉。搅拌直至充分混合.
4. 加入橙汁和橙皮（如果使用），搅拌均匀。
5. 将蛋黄与蛋白分开，将蛋黄加入面糊中。搅拌直至充分混合。
6. 蛋清应放在没有油或水的干净碗中。确保蛋清里面完全没有蛋黄。在您的蛋清中加入醋和糖，搅打蛋清直到达到一个坚硬的峰值（用打蛋头搅拌蛋白霜并将其提起时，应该会形成一个坚硬的峰值）
7. 将烤箱预热至140摄氏度。
8. 在蛋黄糊中加入一些蛋白霜。
9. 将蛋黄面糊倒入蛋白霜中。切拌法拌均，以免消泡。
10. 将面糊倒入模具。
11. 将蛋糕糊顶部铺平。模具轻敲桌子数次，以消除气泡。
12. 烤15分钟。
13. [可选]从烤箱中取出锅，并用锋利的刀尖画出“ +”形状。戚风蛋糕顶部容易破裂。这样，蛋糕会像根据您的划痕破裂。
14. 然后将温度升至150°C，再烘烤45分钟。
15. 煮熟后，从锅中取出蛋糕倒扣。让它冷却。

 Budae Jjigae is also known as the Korean army stew. It is a dish created after the end of the Korean War (early 1950s) when Korea was in poverty and food was scarce.  

During that time, Korean had to resort to eating leftover food from the American army bases. They took ingredients like SPAM, canned beans and sausages and combined it with Korean flavors such as kimchi, tofu and gochugaru to make this fusion dish.

There is no single way to make army stew. Simply use the ingredients that you can find at home. It is so flexible - can omit, add, or substitute any main ingredients based on the ingredients you have on hand.

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Budae Jjigae (Korean Army Stew)

Ingredients 

A)

• 1 tbsp gochugaru 
• 2 tbsp rice wine
• 1 tbsp soy sauce
• 2 tbsp gochujang
• 1 tsp sugar
• 3 cloves garlic, minced

B)

1 king oyster mushroom, sliced

• 1 cup brocolli florets
• 100g enoki mushrooms, trim off the end
• 1/2 leek, sliced
• 100g luncheon meat, sliced 
• 1/2 carrot, sliced 
• 80g Shimeji mushrooms 
• 150g tofu
• 6 mini cocktail sausages
• 1/2 cup kimchi (around 110g)
• 3 tbsp baked beans
• 1 noodle
• 1-2 slices of cheddar cheese
• 3 cup water / broth 

Instruction:

1. Make the sauce by combining together ingredients A.
2. In a shallot pan, put together ingredients A&B. 
3. Let it simmer on stove until cooked through. 

韩式部队锅

材料

 A） 

• 1汤匙韩式辣椒粉 
• 2汤匙米酒 
• 1汤匙酱油 
• 2汤匙韩式辣椒酱 
• 1茶匙糖 
• 3瓣大蒜，切碎 

B）

•  1个杏鲍菇，切片
• 1杯椰菜花
• 100g金针菇,去掉根部 
• 1/2根蒜切成薄片 
• 100g午餐肉，切成薄片 
• 1/2胡萝卜，切成薄片 
• 80g  姬菇
• 150克豆腐 
• 6个迷你香肠 
• 1/2杯泡菜 
• 3汤匙茄汁豆 
• 1个方便面 
• 1-2片切达干酪 
• 3杯水/汤

做法：

1. 将食材A混合在一起制成酱料。
2.  取一个锅，放入食材A&B。
3.  煮到熟透就可以了。

 

Quinoa has become one of the most consumed and sought-after health foods in the world. It is often cooked and served in a similar way to most grains. However, the quinoa plant itself is actually more similar to beetroots and spinach. 

As compared to white rice, which is a staple food in Southeast Asia, quinoa is more appealing in terms of the nutritional profile. 

Quinoa is a complete protein - it contains all the 9 essential amino acids that our bodies cannot produce on our  own. Amino acids are vital for supporting muscle development and immune activity, among other essential functions.

It is also rich in both minerals and fiber, with much higher amounts of nutrients . 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Quinoa Smoked Salmon Salad 

Ingredients

A

• 1/4 cup quinoa
• 1/4 cup water
• 10g butter

B

• 1 clove garlic, chopped
• 1 shallot, chopped
• 1 bunch coriander leaves, chopped
• 4 cherry tomatoes, halved 
• 1 tbsp olive oil
• 1/2 - 1 tbsp balsamic vinegar 
• 75g smoked salmon

Cooking Directions

1. Wash quinoa thoroughly and drain.
2. Add in water and butter, steam for 25 minutes.
3. Fluff quinoa with a fork. Let it cool and refrigerate for at least 1 hour. 
4. Remove quinoa from fridge and add in ingredients B.
5. Serve cold.

藜麦烟熏三文鱼沙拉

A)

• 1/4杯藜麦
• 1/4杯水 
• 10克黄油 

B） 

• 1瓣大蒜，切碎 
• 1粒葱头，切碎
• 1束香菜叶，切碎 
• 4个樱桃西红柿，切成两半 
• 1汤匙橄榄油  
• 1/2-1汤匙香醋
• 75g烟熏三文鱼 

做法： 

1. 彻底清洗藜麦并沥干水分。
2.  加入水和黄油，蒸25分钟。 
3. 用叉子翻松。 使其冷却并冷藏至少1小时。 
4. 从冰箱中取出藜麦，并添加材料B。

 

Pandan leaf, aka screwpine leaf, is one of the frequently used ingredients in Southeast Asian cuisine. Both pandan leaves and their juice or extract can be used. 

Pandan is a very versatile ingredient, adding flavours to both savory and sweet dishes. It has a naturally sweet taste and soft aroma - grassy with hints of rose and vanilla. It goes really well with coconut too!

It is often added into cake batter. In fact pandan cake is one of the most well loved cake in Southeast Asia. It is soft, fluffy, with spongy texture. However, store bought pandan cake is often infused with artificial color and pandan flavor. In this recipe, we will be making it from scratch. You can see that it is really easy to do it!

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Pandan Cake

Ingredients
A) Pandan juice

• 2 pandan leaves (around 18g) , cut into small pieces
• 40g water 

B)  Egg yolk batter

• 3 yolks
• 38g oil 
• 66g cake flour 
• 38g pandan juice 
• 15g coconut cream 

C)  Meringue

• 3 whites
• 1 tsp vinegar 
• 60g caster sugar 

Cooking Directions

1. For pandan juice - blend together pandan leaves and water, extract the juice.
2. Prepare a 6” round baking dish.
3. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
4. Sift in cake flour. Whisk until well combined
5. Add in pandan juice and coconut milk, whisk to combine.
6. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
7. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a stiff firm peak)
8. Preheat your oven to 140 degrees Celsius.
9. To your egg yolk batter, mix in some of the meringue. 
10. Pour the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
11. Pour your cake batter into the lined baking dish.
12. Even out the top with a spatula. To break up the air bubbles, gently tap the pan on the table a few times.
13. Bake for 15 minutes.
14. [optional] Remove the pan from the oven and use a sharp knife tip to draw a ‘+’ shape. This cake tends to crack on top. By doing so, the cake will cracks the way you want it to be. 
15. Then increase the temperatures to 150°C and bake for another 45 minutes.
16. Once cooked, remove the cake from the pan. Let it cool. 

斑斓蛋糕

材料

A）斑斓汁

2片（大约18g） 斑斓叶

40g 水

B）蛋糕:

38g 椰油

66g 低筋面粉

38g 斑斓汁

15g 浓椰浆

3 粒蛋，蛋白蛋黄分开

1 茶匙醋

60g 细砂糖

步骤：

1. 斑斓汁-将斑斓叶和水混合在一起用搅拌机搅拌，提取汁。
2. 油加热到70°C（微波1分鐘或烤箱70°C 8分钟）
3. 混合椰油和麵粉至無顆粒 
4. 加入斑斓汁和椰浆拌均，再加入蛋黃攪拌至順滑 
5. 蛋白加入醋和砂糖，打發蛋白至干性發泡。
6. 把少许蛋白霜加入蛋黄糊攪拌均勻。
7. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
8. 蛋糕糊倒入模具
9. 140°c，烤15分鐘。
10. 【选择性】这个蛋糕顶部容易裂开。此时可以将蛋糕取出，在顶部画个十字。
11. 然后以150°c，再烤45分钟。

As the name suggests, this cake is is bouncy like a sponge, with light, soft and fluffy texture resemble cotton.

To achieve such result, the fineness of the flour is critical. Go for low protein cake flour and not the usual plain flour. 

This cake also calls for a roux known as ‘cooked dough’. This is an important step to reduce the chances of the forming of gluten. It ensures the light and fluffy texture so please make sure you don’t skip it.

I have prepared a step-by-step video instruction for you, enjoy making your cotton cake!

Cheddar Cheese Chocolate Cotton Sponge Cake
Ingredients

A) Egg yolk batter 

• 45g vegetable oil
• 56g cake flour
• 24g cocoa powder
• 34g water
• 4 eggs yolks separated from whites

B) Meringue

• 4 egg whites separated from yolks
• 1 tsp vinegar
• 70g white caster sugar

Others

• 4 pieces cheddar cheese

Cooking Directions

1. Line  7”x7”x2” square baking dish with parchment paper. 
2. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
3. Sift in cake flour and cocoa powder. Whisk until well combined
4. Add in water, whisk to combine.
5. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
6. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a firm peak)
7. Preheat your oven to 140 degrees Celsius.
8. To your chocolate egg yolk batter, mix in some of the meringue. Mix well.
9. Pour all the egg yolk batter into the meringue. Fold and mix together gently in order not to lose the fluffiness. 
10. Pour 2/3 of your cake batter into the lined baking dish, smoothen the top. Then lay 4 pieces of cheddar cheese on top, and pour the remaining batter over. 
11. Even out the top with a spatula. To break up the air bubbles, gently tap the square pan on the table a few times.
12. Prepare a larger baking dish, pour room temperature water to around 1 cm height. Place the square dish with your cake batter into this large pan. 
13. Bake for 50 minutes. Then increase the temperatures to 150°C and bake for another 10 minutes.
14. Once cooked, remove the cake from the pan. Peel away the parchment paper while hot.

切达奶酪巧克力棉花蛋糕

材料：

A

步骤：

1. 油加热到70°C（微波1分鐘或烤箱70°C 8分钟）
2. 混合植物油，麵粉和可可粉至無顆粒 
3. 加入清水拌均，再加入蛋黃攪拌至順滑 
4. 蛋白加入醋和砂糖，打發蛋白至硬性發泡。
5. 把少许蛋白霜加入蛋黄糊攪拌均勻。
6. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
7.  2/3蛋糕糊倒入模具， 铺平，放上4片切达奶酪，再倒入全部蛋糕糊。
8. 水浴法140°c，烤50分鐘。然后150°c，再烤10分钟。

There are many ways to make vegetable fritters. You can put in any vegetable you like. It’s simple, delish, and a great way to use up your leftover vegetables so they don’t go to waste!

In this recipe I am using corn and carrot. Some other excellent ideas include zucchini, spinach, mushrooms or bell pepper. For vegetable with very high water content like frozen spinach, it will be good to sauté them first to get rid of the excess moisture before adding to your fritters. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below. 

Corn and Carrot Vegetable Fritters

Ingredients

A）

• 1 carrot, shredded
• 1 corn, take the kernels only 
• 1 tbsp chopped parsley 
• 1 clove garlic, minced 
• 1/2 cup (60g) flour 
• 1 egg
• 1/4 tsp salt 

B)

• Oil for frying fritters 

Cooking Directions

1. In a large bowl, stir together ingredients A.
2. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. 
3. Once the oil is hot, scoop 1 tbsp of the batter into the pan, spreading it lightly into a flat, circular shape. 
4. Cook the fritters for 2 to 3 minutes, then flip them once and cook for another 2-3 minutes until they’re golden brown and cooked through. 

胡萝卜玉米煎饼

材料:

A）

1条胡萝卜，刨丝

1 条玉蜀黍

1 大匙香菜

1颗蒜头，切碎

60克面粉

1 粒蛋

1/4 小匙盐

B）

油适量

做法:

1. 材料A混合均匀
2. 平底锅中放入少许色拉油，将调制好的面糊舀1勺入平底锅中。
3. 待煎饼底部硬实（2-3分钟），用平铲轻轻翻身，烙背面（2-3分钟），烙熟即可上碟

Pineapple fried rice is a popular dish in Thai restaurants. The combination of tangy pineapple, sweet raisins, and savory meat with cashews is simply irresistible

Cashew nut give this dish a nice crunch and nutty flavour. By combining fruit with a savoury mixture, this rice dish is literally bursting with flavours. 

Pineapple fried rice is very delicious. But what if you are in a hurry to fix a meal?

By making this dish in a rice cooker, you can cut down your preparation time to less than 15 minutes. 

Best of all, this rice cooker recipe is the ultimate in set-it-and-forget-it cooking, and it is kids friendly too!

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below. 

Rice Cooker Pineapple ‘Fried’ Rice
Ingredients

A）

• 200g boneless chicken thigh, cut into cubes
• 1 tbsp sesame oil
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp dark soy sauce 

B)

• 1 tbsp oil
• 1 clove garlic, minced
• 2 shallots, minced

C)

• 1 cup uncooked rice, rinsed
• 1/2 cup water
• 120g pineapple, cut into chunks
• 1/2 cup mixed frozen vegetables
• 1 tbsp fish sauce
• 1/2 tsp turmeric powder 

D)

• 1 tbsp raisin
• 1 tbsp cashew nut 

E)

• Meat floss
• Coriander leaves

Cooking Directions

1. Mix together ingredients A and let it marinate for at least 30 minutes.
2. In a frying pan, heat up 1 tbsp oil and stir fry garlic and shallots until fragrant。
3. In the rice cooker inner pot, mix together ingredients C. Set the rice cooker to the usual ‘Cook Rice’ function.
4. Once the rice is done, wait for 10 minutes, add in ingredients D and fluff the rice. 
5. Serve the rice together with ingredients E.

电饭锅菠萝饭 

材料：

A)

200克无骨鸡大腿，切块

1汤匙香油

1汤匙淡酱油

1茶匙蚝油

1茶匙黑酱油

B）

1汤匙油

1瓣大蒜，切碎

2个葱头，切碎

C）

1杯未煮熟的米饭，冲洗干净

1/2杯水

菠萝120克，切成块

1/2杯冷冻三色豆

1汤匙鱼露

1/2茶匙姜黄粉

D）

1汤匙葡萄干

1汤匙腰果

E）

肉松

香菜叶

做法

1. 将材料A混合在一起，腌制至少30分钟。
2. 在煎锅中，加热1汤匙油，并将大蒜和葱头炒至香。
3. 在电饭锅内锅中，将材料 C混合在一起。启动“煮饭”功能。
4. 米饭煮熟后，等待10分钟，加入材料 D，然后将米饭弄松。
5. 食用前撒上材料E。

Mentaiko is spicy pollock/cod roe. It is very versatile - it goes well with rice alone, complements alcohol and also serve as a great topping for ramen, pasta, sushi, and bread. It is not uncommon to see mentaiko lurking around on the menu, especially in Japanese restaurant.

Tarako, which refers to the roe of the Alaskan pollock fish, is often mistaken for mentaiko. Tarako is plain and salted while mentaiko is marinated, and has a strong flavour profile. Basically, mentaiko is marinated tarako.

For seafood lovers, mentaiko scallops is an absolute must-try. Grilled scallops doused in the creamy and cheesy mentaiko sauce - so delicious yet so easy to replicate at home.

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Hotate Mentaiyaki (Mentaiko Scallops) 
Ingredients

• 300g half shell scallops (around 7 pieces)
• 80g mentaiko
• 2 tbsp mayonnaise (more if you like it creamier)
• shredded cheddar and parmesan
• lemon & coriander leaves (garnish)

Cooking Directions

1. Rinse the scallops and remove excess water.
2. Snip open the mentaiko egg sacs and scrap out the mentaiko.
3. Add the mayonnaise into mentaiko and mix well.
4. Place the scallops on a baking tray. Spoon mentaiko mixture onto the scallops.
5. Top with shredded cheddar and parmesan.
6. Bake in preheated oven at 180°C for around 17 minutes.

明太子焗扇贝

材料

• 300 克扇貝（大约7顆）
• 80克明太子
• 2大匙美乃滋 （喜欢的话可以放多点）
• 帕尔梅森和切达奶酪
• 柠檬

做法：

1. 扇贝洗净。

2. 明太子去膜后，加美乃滋，调成明太子酱

3. 扇贝淋上明太子酱、撒上適量奶酪，

4. 放入已预热烤箱1800度烤17分鐘或至金黃色

 

I stumbled across this TikTok's one-pan flipped egg sandwich breakfast trend and thought I’d give it a try. 

This egg toast can be whipped up in a matter of minutes. All you need is a frying pan, a spatula and a bowl and fork (or chopsticks) to beat the eggs. 

And the best part is, you probably already have all the ingredients at home, and the outcome is a truly satisfying toasted egg sandwich.

This sandwich is best served warm, so that you can enjoy that melt-y goo-ey cheese. It indeed went viral for a reason!

I have prepared a video to show you how easy to get this delicious breakfast done in no time:

Taiwanese Castella Cake is famous for its soft cotton-like texture. It is so fluffy and moist that it almost melts in your mouth!

This is an almost fool-proof recipe, as long as you follow the steps closely, it can’t really go wrong. The secret of this soft texture of this cake is to pour warm oil (around 70 degree Celsius) into the flour. This prevents the formation of gluten, rendering the cake utterly soft and fluffy.

It’s a really smart method, yet easy to execute. I hope you’ll be inspired and give this a try. 

I have prepared a step-by-step video instruction for you, enjoy making your castella cake!

Chocolate Castella Cake
Ingredients

A) Egg yolk batter 

• 50g vegetable oil
• 46g cake flour
• 20g cocoa powder
• 50g milk
• 4 eggs yolks separated from whites

B) Meringue

• 4 egg whites separated from yolks
• 1 tsp vinegar
• 70g white caster sugar

Cooking Directions

1. Line  7”x7”x2” square baking dish with parchment paper. 
2. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
3. Sift in cake flour and cocoa powder. Whisk until well combined
4. Add in milk, whisk to combine.
5. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
6. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a soft peak (When you stir the egg whites with your whisk and lift it up, it should create a wiggly tail, if the meringue is too stiff, this will cause cracks in your cake)
7. Preheat your oven to 140 degrees Celsius.
8. To your chocolate egg yolk batter, mix in some of the meringue. Mix until well combined.
9. Pour all the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
10. Pour your cake batter into the lined baking dish, leave around 2 tbsp of batter (optional, it is to draw on top of the cake). 
11. Even out the top with a spatula. To break up the air bubbles, gently tap the square pan on the table a few times.
12. Prepare a larger baking dish, pour room temperature water to around 1 cm height. Place the square dish with your cake batter into this large pan. 
13. Bake for 50 minutes. Then increase the temperatures to 150°C and bake for another 10 minutes.
14. Once cooked, remove the cake from the pan. Peel away the parchment paper while hot.

巧克力古早味蛋糕

材料：

A

50g 植物油 

46g 低筋麵粉 

20g 可可粉

50g 牛奶

4 蛋黃 

B

4 蛋白 

1 小匙白醋

70g 细砂糖

步骤：

1. 油加热到70°C（微波1分鐘或烤箱70°C 8分钟）
2. 混合植物油,麵粉和可可粉至無顆粒 
3. 加入牛奶拌均，再加入蛋黃攪拌至順滑 
4. 蛋白加入醋和砂糖，打發蛋白至濕性發泡。
5. 把少许蛋白霜加入蛋黄糊攪拌均勻。
6. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
7. 蛋糕糊倒入模具 （如果要在蛋糕上画图，就留下两汤匙的蛋糕糊，加入少许可可粉拌均。然后用裱花袋画出想要的图案）
8. 水浴法140°c，烤50分鐘。然后150°c，再烤10分钟。

Japanese soufflé pancake is basically a pancake made using soufflé techniques. While the ingredients used here are pretty much similar with the regular pancakes, egg whites are to be whipped up with sugar into a glossy thick meringue then mixed with a batter made with the yolks. 

Soufflé pancakes are fluffy, jiggly, sweet, soft, and really delicious. These pancakes are very popular in Japan.

You can serve your souffle pancakes with butter, honey, syrup, confectionary sugar, or fruit. They are so fluffy as if you are eating a sweet pancake cloud!

I have prepared a step-by-step video instruction for you, enjoy making your pancake!

Japanese Souffle Pancake
Ingredients

• 2 eggs
• 20g milk
• 10g oil
• 35g flour, sifted
• 1 tsp vinegar
• 40g sugar

Cooking Directions

1. Separate the egg yolk and the egg white into two different bowls.
2. Place egg yolk into a mixing bowl, add milk and oil and mix well
3. Sift the flour into the yolk mixture and mix well.
4. Make the meringue: add vinegar and sugar into the egg white, whip until the foam becomes shiny and stiff peak start to form.
5. Take 1/3 of meringue to the egg yolk mixture and mix thoroughly.
6. Pour the yolk mixture into the meringue bowl and carefully fold it in with a spatula.
7. Preheat a nonstick pan (over medium low heat). Drop a spoonful of the batter onto a cooking plate, then top with an additional 2 spoonful on top to help add height and cook it for around 5 minutes.
8. Flip them over after 5 minutes and then cook for a further 5 minutes or until both sides are browned.
9. Dust with icing sugar and syrup, and serve immediately.

舒芙蕾松饼

材料：

冷鸡蛋 2粒

牛奶 20克

油 10克

面粉 35克

醋 1小匙

细砂糖40克

步骤：

1. 蛋黄里加入油和牛奶，搅拌均匀。

2. 筛入面粉，混合均匀。

3. 把蛋白，柠檬汁和细砂糖，打至硬性发泡。

4. 取三分之一蛋白霜混入蛋黄糊，混合均匀。

5. 把搅拌好的蛋黄糊混入蛋白霜，混合均匀。

6. 低温烧热平底锅，用汤匙倒入面糊，慢慢把面糊堆高。

7. 加几滴水在锅里，盖上。微火焖煎5分钟左右然后翻面煎至熟透。

Traditional pound cakes are plain and simple. They are made with only four ingredients - 1 pound of butter, 1 pound of sugar, 1 pound of eggs, and 1 pound of flour. This is how it got the name - pound cakes. 

They are generally dense and rich. To lighten the texture I've made some adjustment and added leavening. 

Other than that, the results are the same - rich, moist, buttery cake with a deep golden crust.

Being a chocolate lover, I decided to have two flavours in one cake. By alternating the chocolate cake batter and butter cake batter, and then running a stick through the batter creates that beautiful marble-like swirl. 

Be careful not to swirl too much though - you may end up with a brown color cake instead. 

Store-bought marble cake sometimes comes with too little chocolate cake portion. This recipe makes sure there is a good mixture of both. Overall, the cake is moist, rich, buttery with a good amount of bittersweet chocolate. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

No-Mixer Marble Pound Cake |Butter Cake 大理石牛油磅蛋糕

Ingredients

A)

• 110g butter (1 stick)
• 110g plain flour (1 cup)
• 1 tsp baking powder

B) 

• 100g sugar (1/2 cup)
• 2 eggs
• 35g milk (3 tbsp)

C) 

• 10g cocoa powder (2 tbsp)

Cooking Directions

1. Combine together ingredients A. Rub butter into the fry ingredients.
2. Add in ingredients B, mix together until well combined.
3. Pour half of the batter into another bowl, sift on cocoa powder into one portion and mix to combine. 
4. Pour the butter cake batter and chocolate cake batter into a 7” x 2” loaf pan in an alternating order. Run through the batter with a stick to create the swirling marble effect. 
5. Bake in preheated oven at 180°C (356F) for 40 minutes.

大理石牛油磅蛋糕

A）

110克牛油

110克面粉

1茶匙发粉

B)

100克细砂糖

2粒鸡蛋

35克牛奶

C）

10克可可粉

做法：

1. 将材料A混合在一起。把牛油搓入粉里。

2. 加入材料B，搅拌均匀。

3. 将蛋糕糊分成两份，一份加入可可粉。

4. 将两种蛋糕糊分次倒入模具，用筷子划出大理石纹。

5. 放入已经预热的烤箱，180°C烤40分钟。

It is blueberry season again, not only they are sweet and juicy, they are selling at really good price too. Time to stock up those little blue gems for your family!

Blueberry is associated with many amazing health benefits. It can ward off heart disease, and was also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. There is even an exciting new evidence that blueberries can improve memory. In a study involving older adults (with an average age of 76 years), 12 weeks of daily blueberry consumption was enough to improve scores on two different tests of cognitive function including memory!

What to do when you have too much blueberries? Make blueberry muffins.

You can also be creative and add other fruits that you like.

Watch this video to learn how to make these muffins with reversed creaming method. This method prevent gluten from forming, and it produces the most fluffy muffins ever!

Blueberry Yoghurt Muffins

Make 6 muffins

Ingredients

A

• 60g butter
• 60g sugar
• 1 egg

B

• 90g flour ( I use origin organic unbleached flour)
• 1/4 tsp baking soda
• 3/4 tsp baking powder

C

• 90g yoghurt

D

• 70g blueberry, reserve some to put on top

Cooking Directions

1. In a bowl, mix together butter and sugar. Add in egg and mix well.
2. Add in ingredients B and C and mix until just combined.
3. Add in blueberry and mix gently.
4. Divide the batter to 6 and top with some reserved blueberry.
5. Bake at preheated oven at 200C for 17 minutes.

蓝莓优格玛芬

A）

60克牛油

60克细砂糖

1颗鸡蛋

B）

90克面粉

1/4 茶匙苏打粉

3/4 茶匙发粉

C）

90克优格

D）

70克蓝莓

做法

1. 把材料A打至松发泛白。

2. 加入材料B和C。拌均。

3. 加入蓝莓，拌均。

4. 把蛋糕糊倒入妈芬杯子里。在上面放多几粒蓝莓。

5. 放入已经预热好的烤箱，200°C烤17分钟。

 Rich in vitamins, minerals, and healthy amino acids, enoki are a great addition to the diet. They are low in cholesterol, high in dietary fiber, and full of antioxidants.

These baked enoki mushrooms are incredibly easy to make, they are kids friendly too.  

They are umami-rich, garlicky and crispy with slight chewiness. Enoki itself has mild flavor and benefits from inclusion of stronger herbs. Feel free to sprinkle some chilli powder, yuzu seasoning or other seasoning powder to kick it up a notch. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Crunchy Baked Enoki Mushroom
Ingredients

A)

• 1 packet enoki mushroom
• 1 tsp oil
• salt & pepper

B) 

• 3 tbsp corn starch
• 1/3 tsp baking powder
• a dash of garlic powder
• a dash of onion powder
• 3 tbsp water
• a pinch of salt

Cooking Directions

1. Preheat oven to 180C.
2. Chop clumpy roots off of mushrooms and give it a quick rinse .
3. Separate mushrooms into smaller bunches (the smaller they are, the crunchier they become).
4. Mix together ingredients B and pour it over the mushrooms.
5. Spread mushrooms out in an even layer.
6. Bake for 15 minutes. 
7. Sprinkle with salt and pepper (or any of your favorite seasoning e.g. chilli powder, yuzu powder)

 

I love all kinds of muffins, But I am also rather picky about the texture. I don’t like muffins that are rubbery, dense or squishy. The texture has to be just right! It’s taken me a while to come up with this recipe that I really love… and the best part is that they are really easy to make.

These no-mixer chocolate muffins are the ticket for a quick breakfast. One bowl and no mixer required with a simple tweak - reversed creaming method. 

These muffins are pure chocolate perfection. I like to pair them with a cup of black coffee. They goes really well together.

They are perfect for busy mornings and they taste so good, that you will make it over and over again! 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Best Ever No-Mixer Chocolate Muffins
Ingredients

A)

• 115g butter
• 140g cake flour
• 40g cocoa powder
• 1/2 tsp baking soda
• 2 tsp baking powder 

B) 

• 120g caster sugar 
• 120g milk
• 2 tsp oil
• 2 tbsp lemon juice
• 2 eggs

C)

• 120g semi-sweet chocolate chips (plus more to sprinkle on top)

Cooking Directions

1. In a mixing bowl, mix together ingredients A. Rub butter into the dry ingredients until combined. 
2. Add in ingredients B, mix together until well combined. A little clumps is okay.
3. Stir in ingredients C. 
4. Pour the batter into paper lined muffin pan cups. Sprinkle more chocolate chips on top.
5. Bake in preheated oven at 180C for 20 minutes.

Claypot rice is one of my family’s favourite  hawker food. 

As the name of the dish suggests, the traditional way of cooking claypot rice is cooking the rice over charcoal in a claypot. This method of cooking produces nice smoky flavour with crunchy bits of rice at the bottom. 

However, the downside is that you  can’t leave it unattended while cooking. Otherwise, you may ends up with a pot of burnt rice. Be careful. 

So for those who wants to enjoy home cooked claypot rice but also want to do it in a set-and-forget manner, here is a good news for you.

Today, I am going to show you how to cook claypot rice in a rice cooker! Just follow the simple step-by-step instruction below and a plate of fragrant claypot rice will be ready in no time.

The rice absorbs all the flavours of the chicken, mushrooms, lup cheong and the dried shrimp. Both of the fragrance and taste of this claypot rice are so good you will make it over and over again.  

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Rice Cooker Claypot Rice
Ingredients

A)

• 200g boneless chicken thigh, cut into cubes
• 2 shiitake mushrooms
• 1 lup cheong (Chinese sausage)
• 1.5 tbsp dried shrimp, rinsed
• 2 tbsp oil
• 2 cloves of garlic, minced
• 1 cup rice, rinsed
• 1 cup water

B) 

• 1 tsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1 tbsp sesame oil

Cooking Directions

1. Marinate chicken with ingredients B for 30 minutes.
2. Rehydrate dried shiitake mushroom by soaking it in the water. Once it has turned soft, slice the mushroom thinly.
3. Peel off the lup cheong casing and slice the lup cheong thinly diagonally.
4. In a frying pan, heat up 2 tbsp oil and stir fry dried shrimp until fragrant.
5. Add in garlic and stir fry for another minute.
6. Add in lup cheong and lightly brown it.
7. Add the rice into rice cooker pot, transfer all other ingredients i.e. dried shrimp, garlic, mushrooms, lup cheong and chicken into the pot.
8. Pour in 1 cup of water.
9. Add another 2 tsp of dark soy sauce.
10. Set the rice cooker to cook with a simple 'cook rice' function.
11. Once it is done, wait for 15 minutes, then open the lid and fluff the rice with a paddle.
12. Serve with fried shallot and chopped spring onion.