Sunday, June 28, 2015


(recipe adapted from Carol) 

Pumpkin dough
90g pumpkin puree
150g bread flour
1/4 tsp instant yeast
15g sugar
30g milk
15g Liv salted butter   

Plain dough
150g bread flour
1/4 tsp instant yeast
15g sugar
100g milk
15g Liv salted butter

Wednesday, June 24, 2015

Rich Scones

Rich Scones
(Recipe adapted from dailydelicious)


250g plain flour
2 tsp baking powder
45g sugar
90g Liv salted butter, cool and cut into pieces.
90g Whipping cream

1 egg
chopped almond nuts

1. Put the flour, sugar & baking powder into a bowl.
2. Use your finger to mix the butter into the flour mixture until mixture resembles bread crumbs.
3. Whisk the egg & whipping cream together & pour into the bowl. 

4. Press & fold the dough until smooth. Cut out with a round cookie cutter.
5. Place on the  pan, brush with whipping cream & sprinkle nuts.
6. Bake in a preheated oven @ 160C for 20mins.

Saturday, June 20, 2015

Peanut Butter Chips Doughnuts

(recipe adapted & modify slightly from FB)

1 1/3 cup plain flour (remove 1 Tbsp)
1 Tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup sugar
3/4 cup full cream milk
3 Tbsp oil
1 tsp rum 
Reese's Peanut butter chips
1. Sift flour, baking powder & salt together in a bowl.
2. Whisk egg, sugar, soya milk, oil & rum in another bowl till combined.
3. Stir in flour mixture into (2).
4. Fill each hole with 1-2 Tbsp of batter & add in the chips.
5. Bake in a preheated oven @ 160C for 10mins. 

Tuesday, June 16, 2015

Easy Creamy Scrambled Eggs

Easy Creamy Scrambled Eggs 
(Recipe adapted from Awayofmind

2 large eggs 
40ml full cream milk 
20g Liv salted butter   
1 tsp dried parsley  
a pinch of salt 
a pinch of black pepper

1. Place eggs, milk & dried parsley in the medium bowl, beat lightly with a fork.
2. Melt butter in large frying pan over medium heat. Add egg mixture, wait for a few seconds, then use a spatula to gently scrape the set egg mixture along the base of the pan. Cook until creamy & barely set.  

Friday, June 12, 2015

My Melody Bento

My Melody bento with Japanese beef curry
Itatakemas *^_^*

Wednesday, June 10, 2015

北海道牛奶蛋糕 Hokkaido Chiffon Cupcakes

北海道牛奶蛋糕 Hokkaido Chiffon Cupcakes
(Recipe adapted & modify slightly from Min's Blog)

3 egg yolks 
20g sugar 
35g corn oil 
60g matcha soyamilk 
60g plain flour
1 Tbsp matcha powder

3 egg whites 
25g sugar

1. Whisk egg yolks & sugar till pale in colour. Add in corn oil & soyamilk, mix well.
2. Sift in flour & matcha powder, stir to combine.
3. Beat egg whites until foamy, gradually add sugar & continue beat till soft peak form.
4. Take 1/3 of egg white & use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg whites with a spatula till well combine.
6. Scoop batter into pre-arranged paper liners to about ¾ full.
Bake @ 160C for 20mins.

Monday, June 8, 2015

Mentaiko flower sushi roll

 My hubby bought this mentaiko during his recent business trip in japan. Expensive stuff but the taste is really good =) 

Flower sushi roll
1.5 piece of nori seaweed
1 cup of cooked rice 
1 Tbsp sushi vinegar
1 mentaiko

1. Add rice vinegar into cooked rice. Weight out 150g rice & add mentaiko. Mix well.
2. Divide a piece of nori seaweed into 6 equal smaller pieces. Wrap 25g of mentaiko rice mixture into each seaweed. 
3. Put the 6 mentaiko seaweed rolls together to form a flower & roll tightly with a sushi mat.
4. Take out another 1/2 piece of nori seaweed. Lay the remainder rice on top. Put the flower roll on top & roll up tightly using sushi mat again.
5. Slice the sushi with a sharp knife into 6 pieces.

Take a look at my mentaiko flower sushi roll. Aren't they cute?  Itatakemas *^_^*

Friday, June 5, 2015

Myeolchi-bokkeum 멸치볶음

Myeolchi-bokkeum 멸치볶음
(recipe adapted from Mangcchi)

60g anchovies 
1/2 tsp minced garlic
1 Tbsp gochujang
1 Tbsp brown sugar
2.5 Tbsp water
sesame oil

1. Stir dried anchovies in a heated pan till they turn slightly brown in colour. Set aside for later use.

2. Mix the sauce together.

3. Pour the sauce in a heated pan & simmer till sauce looks shiny. Return anchovies into the pan & mix well. Add a bit of sesame oil & toss.

4. Enjoy!
Served as side dish for my bento =)

Monday, June 1, 2015

Bungeoppang: 붕어빵

Bungeoppang 붕어빵  

(recipe adapted from Ochikeron)


150g plain flour
2/3 Tbsp baking powder
40g sugar
180g milk
1 beaten egg
pumpkin fillings


   1. Sieve plain flour & baking powder together in a large mixing bowl.

2. Add in sugar & mix well with a balloon whisk.

3. Add in egg & milk. Whisk till well mixed.

 4. Pour the batter into a jug for easy pouring.

5. Heat up the bunggeoppang pan & turn to low heat.

6. Open the pan & grease the bunggeoppang pan with a light coating of vegetable oil.

5. Pour the batter into one side of the fish mold until 1/3 full. Add some fillings to the center & then gently fill up the rest of the fish mold to totally cover the fillings.

6. Close the mold & cook over low heat for a total of 6mins (turn the pan over every min).
Chocolate Bungeoppang (chocolate chips fillings) served with a scoop of creme brulee ice cream