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.

Wednesday, January 29, 2020


(recipe adapted from Joyofbaking)

150g semisweet chocolate, chopped
113g unsalted butter, cut into pieces
15g cocoa powder, sifted
120g brown sugar
1 tsp vanilla extract
3 large eggs
95g Blue Jacket Plain Flour, sifted
1/4 tsp salt
Biscuits (optional) 

1. Melt the chocolate & butter in a large bowl using microwave. Stir in sugar.
2. Whisk in vanilla extract & eggs one at a time, beating well after each addition. 
3. Stir in the flour, cocoa powder & salt.
4. Pour into the prepared 8" pan & topped with biscuits.
5. Bake in a preheated oven @160C for 25mins.

Wednesday, January 22, 2020

Squid Ink Baguette

Squid Ink Baguette

320g Blue Jacket Baguette Flour
1/2 tsp instant yeast 
12g squid ink paste
200g water
1/4 tsp salt

1. Mix all ingredients into a mixer fitted with a hook dough & knead till the dough is smoth & elastic. Check for window pane & proof for 1hr.
2. De-gas dough. Divide into 3 equal portions. Shaped the doughs & put on baguette tray to proof for another 1hr.
3. Score the doughs. Bake in a preheated oven @240C for 10mins, then lower to 200C for 6mins. 

Baguette with curry

Wednesday, January 15, 2020

Siu Mai (燒賣)

Using my new love Bruno Hotplate to make some simple & yummy Siu Mai. This multifunctional & practical hotplate is available in many pretty colours with an extensive range of attachments which make cooking easy & convenient on all occasions

Siu Mai (燒賣)

350g minced pork
½ onion, diced
4 dried mushrooms, soaked & diced
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 tsp grated ginger
1 Tbsp cornflour
1 Tbsp sake
1 Tbsp sesame oil
½ tsp pepper
Wanton wrappers

1. Add minced meat, onion, mushrooms & all the seasonings into a large bowl. Mix till well combined & resembles a paste. Set aside in fridge for 1hr or overnight
2. Preheat & oil the Takoyaki Plate slightly
3. Place wanton wrapper skin into each hole. Then use a cookie scoop to drop some meat mixture in & top with carrot/corn/edamame
4. Cook abt 2mins over medium heat. Then pour ¼ cup water over the siu mai & steam for abt 3mins with the lid on

Visit for more product details or any of these offline retailers for purchase,
*TANGS (Plaza, Vivocity)
*Tokyu Hands (Jurong East, PLQ, Suntec City, JEWEL, Orchard Central)
*Robinsons Heeren
*Metro Paragon
*ToTT Store (Century Square, Suntec City)
*Crate & Barrel (Ion Orchard)