Thursday, April 28, 2011


竹碳抹茶奶冻卷~Charcoal Matcha milk Jelly Swiss Roll
(Recipe adapted & modify from

Matcha milk Jelly:
1.5Tbsp Gelatine dissolved in 2 Tbsp water
125g milk
15g castor sugar
10g corn flour
1.5tsp matcha powder
1 tsp Osmanthus
75g whipping cream

1) Put all ingredients except gelatine in a saucepan. Whisk them over low heat on the stove & add in gelatine.
2) Pour it into a rectangular mould & fridge for later use.

Swiss roll:


80g egg yolks
20g castor sugar
40g vegetable oil
40g whipping cream
80g plain flour
2 tsp charcoal powder

160g egg whites
80g castor sugar

1. In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & whipping cream until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.
Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 12mins.

Tuesday, April 26, 2011

Onigiri & Japanese Curry

My 'new toys' from HK

Japanese Curry~ Chicken thigh meat, Carrots, Potatoes & Onion

That's my dinner tonight, what's yours? :)

Monday, April 25, 2011

Grand Marnier Pound cake

Pound cake (Recipe adapted & modify from J3ss kitchen)


90g sugar
1 orange zest & juice
2 tsp grand marnier
85g butter, softened
1 egg
240g plain flour
1/4 tsp baking powder
40g whipping cream

1. Preheat oven to 180°C. Lightly coat a baking pan with butter & dust with some flour.

2. Cream the butter & sugar until it is light & fluffy.

3. On low speed, add the egg to the butter mixture. Mix in Grand Marnier & orange zest.

4. Sift plain flour & baking powder in a medium bowl. With the mixture on the lowest speed, add the flour mixture & whipping cream & orange juice alternately, beginning with one-third of the flour mixture & half of the whipping cream & orange juice; repeat, then finish with the flour mixture.

5. Pour the batter into prepared pan & smooth the top. Bake for 45mins, until firm to the touch & passed the skewer test. Transfer to a rack to cool completely before serving.

I guess I had overmix the batter ;P
The pound cake looks slightly dry but it is very soft when eaten

Opps, I must confessed.... I had forgotten to tap my baking pan after pouring my batter, resulting in big ugly bubbles ;P

Thursday, April 21, 2011

Cheesecake Pops

I wanna join in the cake pops craze~

Hehehe, these are simply to cute to resist.. so I bought a set of these sticks from HK. I love Doraemon! ;)

Cake Pops (modified from Anncoo Journal)


Cheesecake (recipe here)
some chopped peanuts
1 Tbsp vanilla essence
1 Tbsp melted semi sweet chocolate

Extra chopped nuts & melted chocolate

1. Put cheesecake into mixing bowl, beat until cake pieces crumbled.
2. Add in chopped peanuts, vanilla essence & melted chocolate, mix well using a spatula.
3. Use your hand to knead the cake crumbs into small balls & place on a silpat mat.
4. Dip the tip of doraemon stick in a little of the melted chocolate & insert into the cake balls.
5. Place them in the freezer for 15mins.
6. Coat the cake balls with melted chocolate & sprinkle chopped peanuts or decorate as desired.

I'm submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from 'Noms I Must'.

Tuesday, April 19, 2011


I received this luggage from SIA this afternoon as compensation. It is my favourite pink! Even though it is slightly bigger & lighter compared to my damaged luggage, the hard casing is actually quite thin. :( My damaged luggage was bought at USD90, but I supposed this luggage is cheaper & quality is not as good also. What is your opinion on this compensation?

I came across this cheesecake recipe from a book in giant. However, I did not take note of the title & author of this book ;P

P/S: I modified the recipe slightly.

250g cream cheese
150ml milk
55g butter

20g plain flour
20g corn flour

5 egg yolks

5 egg whites
90g sugar

1 Tbsp Kahlua
1 Tbsp Cocoa powder

1) Double boil cream cheese & milk until it combined. Add in butter & leave it to cool.
2) Using a balloon whisk, add in (B) & whisk until combined. Add in (C) slowly.
3) Whisk (D) till stiff peak. Combine with cream cheese mixture & add in Kahlua.
4) Remove 1/3 of the batter & add in cocoa powder.
5) Pour the batter (alternating the plain & chocolate batter) into a 8" square pan
6) Bake @ 160 degrees for 1hr in water bath.

Verdict: My cheesecake is definitely not as pretty compared to other bloggers' featherlike cheesecake, but it is extremely soft!

I'm submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from 'Noms I Must'.

Monday, April 18, 2011

Black Beauty Charcoal macarons

Charcoal Macarons with orange curd fillings

Orange Curd (Recipe adapted & modified from Quay Po Cooks)

3 egg yolks
80g castor sugar
50ml Orange juice
1 grated orange zest
100g cold salted butter

1. Whisk egg yolks & sugar in a metal bowl placed on top of a saucepan over simmering water. Add in orange juice & zest until combined & smooth.

2. Stir the mixture constantly with a spatula until it thickens. Remove from heat. Whisk in butter slowly. Spoon mixture into clean glass container & allow it to col with a piece of plastic wrap laid on the surface to prevent a skin from forming.

These orange curd macarons taste extremely great! My hubby came into the kitchen (I was busy washing up after baking) & showed me with both his thumbs up right after he ate one of my black beauties ;)

Give this a try.. you will fall in love with it ;)

Sunday, April 17, 2011

Green Tea Cheesecake

I am using my new 20cm tart pan with removable base & green tea powder which I had bought in HK for this bake. This tart pan is really a best buy! Why? Because PH is selling this exact 20cm tart pan for $18+! But I got this in HK for just $5! ;)

Green Tea Cheesecake (Recipe adapted & modified from Anncoo Journal)

An 20cm tart base

250g Cream cheese
80g castor sugar
50g Whipping cream
4g Green Tea powder
2Tbsp Gelatine powder dissolved in 150g water
200g Whipped fresh cream
1 satchel Jasmine tea powder

1. Cut open the satchel & put the tea powder into the whipping cream. Add in green tea powder & warm for a few minutes. Set aside to infuse for around 10 mins & strained the mixture.

2.Beat cream cheese & sugar together. Slowly add in whipping mixture until smooth, then add in melted gelatine, mix well.

3. Lastly fold in whipped fresh cream with a spatula, fold well and pour onto tart.

4.Let it set in refrigerator for at least 4 hours.

5.Remove cheesecake from tart case, mix 1/2 Tbsp green tea powder with 1/2 Tbsp of icing sugar & dust on cake.

I'm submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from 'Noms I Must'.

Friday, April 15, 2011

Are you Hungry???

Tim Ho Wan 添好運點心專門店

Shop 8, Taui Yuen Mansion Phase 2, 2-20 Kwong Wa Street, Mong Kok
Wondering why this shop is so empty?

The shop is officially open @ 10am. Alan (from travellingfoodies) reminded me to arrive at least 1hr in advance to queue up. Hahaha, being Kiasu Singaporeans... guess what? Yeah, we were 1st in the queue! ;P

MSN with Alan & Jess while waiting for our dim sum to be served ;)

Need to say more? Baked bun with barbecued pork! Best seller!

This is another nice dish from the shop. The other dim sum that we tried were not as good, so I skipped their photos ;P

Look at the crowd... still a long queue after we left the place



Fuk Kee 富记粥
104-106 Fa Yuen Street, Mong Kok

Japanese restaurant
Along ladies market

Sweet Dynasty 糖朝
G/F, 100 Canton Rd

Yuen Kee Restaurant 源记茶餐厅
27-33 Kimberley Road, TST

There is another same restaurant somewhere nearby as well

Mak Man Kee Noodle Shop 麥文記麵家
51 Parkes Street, Jordan

Yung Kee Restaurant
32-40 Wellington street, central

Lok Yuen Beef Ball King (樂園牛丸大王)
G/F, 138-144 Sai Yeung Choi St. South, Mong Kok