Monday, April 6, 2020



1 cup Blue Jacket Plain Flour
1/2 tsp salt
65g water
3g natural blue powder 

*Fillings as desired

1. Mix all ingredients (except blue powder) together in a medium bowl. Knead till a rough dough is formed. Divide dough into 2 & add in blue powder into one dough. Knead both dough till smooth. Rest dough for 30mins.

2. Roll both dough into long cylindrical roll & divide into 20 pieces. Roll out dough & wrap fillings as desired.

3. Heat up a pan with some oil over medium heat. Placed the dumplings in & pan fried till the bottom of the buns are slightly brownish in color. Pour some water into the pan. Cover the pan with lid & turn on medium heat. After 6mins, open the lid & sprinkle sesame seeds & spring onion.

Monday, March 23, 2020



180g Blue Jacket Bread Flour
20g Blue Jacket Plain Flour
1/4 tsp instant yeast
1/4 tsp salt
15g sugar
1 egg
30g yogurt
50g water
15g olive oil

icing sugar & cinnamon powder

1.  Mix all ingredients (except oil) together in a medium bowl till a rough dough is formed. Knead in oil slowly until dough is soft & elastic. Proof for 1hr.

2. De-gas the dough & divide into 24 pieces (15-16g each). Brush some oil into Bruno tako plate, then put in the dough & cover with lid. Proof for 20-30mins.

3. On the bruno heat to low-medium. The dough will slowly increase in size. Let it cook for 1-2 mins then use bamboo stick to flip them until both sides are brown.

4. Once done, transfer all doughnuts into a plastic bag. Add in icing sugar & cinnamon powder. Shake them thoroughly till all balls are coated.


Saturday, March 21, 2020

Okonomiyaki (Hiroshima style)

Okonomiyaki (Hiroshima style)

4 Tbsp Okonomiyaki premix + 6 Tbsp bonito stock
2 eggs
Bonito powder 
Bean sprouts
1 pkt noodles, cooked & mixed with 2 Tbsp Okonomiyaki sauce

Okonomiyaki sauce

kamanoko flakes/bonito flakes

1. Pour about 1/2 the flour batter onto brunohotplate. Then, using the back of the ladle, move in spiral motion from the center towards the edge of batter. Sprinkle bonito powder & placed cabbage & bean sprouts on top. Next add in Tenkasu & prawns. Sprinkle more bonito powder & pour 1 Tbsp of flour batter on top (to 'glue' the ingredients together). Use 2 spatulas to flip over to cook the prawns & vegetables for 2mins. 

2. Push the okonomiyaki to one side of the hotplate. Add in noodles & make into a round shape. Using 2 spatulas, transfer the okonomiyaki on top of the noodles. Push it to one side of the hotplate again. Crack an egg & quickly spread out into round. Then again transfer the okonomiyaki on top of the egg. Let it cook for 2mins & flip it for one last time.

3. Generously season with okonomiyaki sauce & mayonnaise. Sprinkle with Kamaboko flakes/bonito flakes.


Wednesday, March 18, 2020

Sakura Spritz Cookies

Sakura Spritz Cookies
(Recipe adapted & modify slightly from Cookpad)

80g Blue Jacket Cake Flour
20g almond powder
3g red yeast powder
pinch of salt
60g unsalted butter, soften
40g icing sugar

1. Whisk butter & sugar till light & fluffy.
2. Add in flour, almond powder, yeast powder & salt. Mix till combined.
3. Fill a pastry bag with the soft dough & pipe onto silpat mat on a tray.
4. Bake in a preheated oven @160C for 15mins.

Wednesday, March 11, 2020

Sakura Matcha Madeleines

Sakura Matcha Madeleines
(basic cake recipe adapted from justonecookbook)  

10 sakura flowers, soaked & dried
57g unsalted butter, melted
1 egg
67g fine sugar
60g Blue Jacket Cake Flour
1/2 tsp baking powder
1/2 Tbsp milk 

1. In a medium bowl, combine egg & sugar & whisk together till frothy.

2. Sift flour & baking powder over the egg mixture. Fold in until just combined with a spatula.
3. Add in milk & butter. Fold till combined.
4. Cling wrap the bowl  & refrigerate overnight.  
5. Brush butter onto the madeleine pan. Then lightly dust some plain flour over the molds.
6. Place sakura into the molds & scoop the batter to cover the sakura.
7. Bake in a preheated oven @180C for 12mins.

Tuesday, March 3, 2020


(recipe adapted from justonecookbook)

80g Blue Jacket Plain Flour
1/2 tsp baking powder
2 eggs
60g sugar
1 Tbsp maple syrup
red bean paste

1. Combine eggs, sugar & maple syrup in a medium bowl. Whisk till light & fluffy.
2. Sift in flour & baking powder. Stir till combined. Set aside in fridge for 15mins.
3. Stir in 1/2 Tbsp water into the batter & stir till combined.
4. Preheat Bruno hotplate. Coat the hotplate with oil using a kitchen towel. Using a small cookie scoop, pour 2 laddle of batter onto the hotplate. Once the surface of the batter starts to bubble, flip over & cook the other side. Repeat till all batter are used up.
5. Make sandwich with red bean paste & decorate with melted chocolate.

Wednesday, February 26, 2020

Peanut Butter Taiyaki

(makes 8 Taiyaki) 

1 packet Pancake mix 
2 tsp matcha powder  
1 large egg
100ml water

peanut butter

1. Combine all ingredients in a mixing bowl. Mix well & transfer batter into a measuring cup. 
2. Preheat Taiyaki pan over medium low heat. Brush both side of the pan with little oil. Pour some batter & add fillings at the centre then cover the red bean paste with more batter.
3. Cover the pan & flip pan immediately. Cook over medium low heat for about 4-5mins, flipping every min till both sides become golden brown.

Wednesday, February 19, 2020

Easy One Pan Meal

Super healthy & yummy chicken rice. Spot that scorched rice in my bowl

Easy One Pan Meal

1 cup rice, washed
1/2 chicken, remove skin & chopped into big pieces
1 carrot, sliced
broccoli, cut into florets
few ginger slices
3-4 garlic, minced 
1.5 cup water

seasonings (marinate chicken)
1 Tbsp soya sauce
1 Tbsp oyster sauce
1 tsp rose wine
1 tsp sugar
1 Tbsp sesame oil 

1. Add oil & fry ginger slices till fragrant. Add in garlic & rice. Fry for 2mins. Pour in water till it bubbles. Turn heat to medium, cover lid to cook for about 8mins. 
2. Open the lid, placed marinated chicken pieces on top of the rice & continue to cook for another 8mins on low heat.
3. Open lid again & add in carrot, broccoli & prawns. let it steam for 2mins on warm mode.  

Friday, February 14, 2020

Happy Valentine's Day

Korean Fried Rice

Tuesday, February 11, 2020

Tau Kwa Pizza


Tau Kwa Pizza 

3 small pieces tau kwa, sliced into halves
1 small tomato, sliced
Broccoli, cut into small florets
canned corn
¼ cup corn flour
Salt & pepper
2 Tbsp pasta sauce
Mozzarella cheese

1. Wrap tau kwa with paper towels. Place a plate & a heavy object (canned food) on top of the tofu. Set aside for 15mins to drain excess water.
2. Mix cornflour, salt & pepper together. Lightly coat on all sides of tofu & pan fry till crispy.
3. Spread some pasta sauce on top of the tofu. Topped with tomato, broccoli, corn & cheese.
4. Cover with lid & let it cook until cheese melted & sprinkle parsley on top.


Thursday, February 6, 2020

Chicken Biryani with heart shaped Naan

Reminiscing the Biryani that I had in Dubai, I decided to replicate my own version. Since the season of love is approaching, I handmade some heart shaped❤️ naan to go along with the chicken🐔, together with a rose🌹shaped avocado🥑 in yogurt with cranberries. All these creations are made with my trusted @brunohotplatesg


40g greek yogurt
100g water
1 tsp sugar
¼ tsp salt
6g vegetable oil
½ tsp yeast
200g plain flour


4 cloves minced garlic
Some cilantro leaves
2 Tbsp melted butter

Method1. Naan: Mix all ingredients (except flour) together in a medium bowl till combined
2. Sift in flour & knead till combined. Cover & set aside to rest the dough
3. Knead the dough after 20mins. Then let the dough proof for total 1hr (knead 1x after 30mins)
4. Oil table & hands. Degas the dough & roll out into rectangle. Use a heart shaped cutter to cut out the dough. Add minced garlic & cilantro leaves on the surface of each dough. Gently pressed over with a rolling pin to let the toppings stick to the dough
5. Preheat Bruno hotplate & placed 2 doughs at a time. Wait for the doughs to puff up with bubbles. Then flip over to cook the other side. Brush naan with melted butter b4 serve

Chicken Biryani🐔 

2 Tbsp butter
1 onion, sliced
1 whole chicken, chopped to smaller pcs
½ Tbsp garlic, minced
½ Tbsp ginger, minced
1 packet biryani masala powder
2 big tomatoes
160g Tomato puree
¼ cup greek yogurt
1 tsp salt
½ tsp sugar


1. Preheat hotplate. Add butter & fry onion till translucent. Add in chicken to stir fry 2mins. Add in garlic, ginger, salt, sugar & masala powder. Stir till combined
2. Add in tomatoes, puree, yogurt & cilantro. Stir fry till combined. Cover the lid over medium heat till cooked


Monday, February 3, 2020


(recipe adapted & modify slightly from here)
1 egg, beaten
340ml Dashi stock
1/2 tsp soy sauce
1/8 tsp salt
100g Blue Jacket Cake Flour

Spring onions
Bonito powder
Okonomiyaki sauce
Bonito flakes (I am using Kamaboko flakes)
Mentaiko mayonnaise

1. Takoyaki batterAdd salt & cake flour in a bowl. Mix together with a balloon whisk. Then pour in dashi stock & soya sauce & whisk till combined. Add in egg & whisk again til combined. Then, pour the batter into a pitcher.

2. Preheat the Bruno Takoyaki pan & brush some vegetable oil into the holes.

3. Pour the batter into the holes. Then add prawns, corn, spring onions, bonito powder & cheese & topped with more batter.

4. When the batter around the edges of the holes begins to cook, separate each takoyaki from the pan with bamboo sticks & turn them a little at a time to shape them into balls.

5. Once done, transfer takoyaki balls onto a plate. Pour Okonomiyaki sauce, mentaiko mayonnaise & sprinkle Kamaboko flakes.