Tuesday, March 24, 2009


Kind of like the Waffle's texture and taste from Prima Delfi. So much that I would like to try my hand on making some.

Together with "Art of Eating", we headed down to buy the Waffles Maker from Carrefour. The new toy that she has endorse over at her blog in making those delicious waffles successfully.

I will explore into Belgian Waffle (good with ice-cream topping) another day. For now is the spotlight on Classic Waffle (you can choose to spread with peanut butter, kaya, margarine, cheese, red bean paste or Nutella). Mr Chef even suggest to dip it with the Durian Green Bean soup that I have cooked yesterday or to go with mini hotdog/cocktail.

Ingredient :- (9 pcs serving)

Dry Ingredient

280 gm flour
60 gm sugar
1 1/2 tsp baking powder
1 tsp baking soda (Bicarbonate of Soda)
1/4 tsp salt

Wet Ingredient

3 eggs, separated yolk and white
100 gm butter, melted
500 ml of milk or buttermilk


  1. Dry Ingredient - Add the flour, sugar, baking powder, baking soda and the salt into a bowl and mix it all together.

  2. Wet Ingredient - Into the milk add the egg yolks and the melted butter, making sure that you leave a little behind for later on for waffle maker brushing and stir well. Pour it over to the dry mix. Using the whisk, combine slightly.

  3. Mix the egg - Place the egg whites into the mixing bowl. Whip them using the hand whisk until they are stiff in consistency, but still wet. Do not over-whip them! Pour them into the batter and use your whisk to carefully fold the mix together.

  4. Preheat the waffle maker.

  5. Brush the waffle maker with butter on both sides (for first piece of waffle only). Place one ladle's (depending on the size of your ladle. To be exact, fill up the mould of the waffle maker) worth of batter onto the waffle maker. Spread it out to the sides with the back of your ladle, close it and let it cook for approximately 3 minutes. Remove and repeat until all the batter is used. For this waffle maker, cooked waffle is indicate when the green light go off. You can heat for a further 1 - 2 minutes to get a slightly thin crispy top texture.

  6. Spread with your own favourite topping (peanut butter, kaya, margarine, cheese, red bean paste or Nutella).

Sunday, March 22, 2009

Grill Stingray


600 gm Stingray

1 sheet of banana leaf (optional)

Grill Fish Chili Sauce (Grind separately)
100gm of fried chili paste
6 cloves of garlic
6 nos of onion
100gm of dried Shrimps
4 nos of candlenut (Buah Keras)

Method :-
  1. Heat oil in wok and fry dried shrimps until fragrant and leave aside.
  2. Heat oil in wok and stir fry garlic, onion & buah keras together.
  3. Add in fried chili paste and continue to stir fry at low fire until fragrant.
  4. Add in fry dried shrimps and continue to stir fry until fragrant.

(need about 4 tbsp of dried shrimps chili paste for the above fish portion, rest can keep in freezer for next use).

1 tsp salt
1 tbsp sugar
Juice of 1 stalk serai (lemon grass)
1/4 tsp turmeric powder
1 tbsp of oil

  1. Rub seasoning all over fish and marinate for 1 hour.
  2. Preheat oven and grill fish at 160 c temp for five minutes and turn over for another five minutes.
  3. Remove from oven, place on banana leaf.
  4. Spread premix chili sauce with 2 tbsp of water all over stingray.
  5. Grill for another 5 minutes and serve with lime juice.

Cooking tips

Do not marinate fish for too long, otherwise fish meat will become soft and tasteless.

Onde Onde


Skin Ingredients (Portion is for 40 balls)
300 gm sweet potato paste (choose orange fresh for naturally colouring)
100 gm glutinous rice flour
80 gm topioca flour
50 gm sugar
28 ml water

150 gm gula melaka (chopped)
50 gm sugar

Coating (mix and stream for 5 minutes)
1/2 young shredded coconut
Pinch of salt

  1. Mix skin ingredients and knead into a smooth dough.
  2. Divide into small balls and wrap in filling.
  3. Put balls into boiling water to boil until float up. remove and coat with shredded coconut.

Cooking Tips **Onde Onde will be elastic if glutinous rice flour and sweet potato paste are added

Saturday, March 14, 2009


One day, 小宝贝 approached me to teach her to knit the "Sackboy".
I did some research from internet to study how this little creature look like. In fact I have no idea how it look like and never heard of it. Generation gap!

After much research and study, I finally complete this version of "Sackboy".

Monday, March 9, 2009

Mango Egg Custard Rolls

Ingredients :-

Glutinous Rice Dough :-
300gm glutinous rice flour
1 tbsp Tang Flour
2 tbsps condensed milk
3 tbsps sugar
1 tbsp oil
1 and half cups water

Filling :-
2 tbsps custard powder
3 tbsps cornflour
60gm sugar
2 egg yolks
1/2 cup coconut milk
1/3 cup evaporated milk
1/2 cup water
1 tbsp butter

Condiments :-

1 mango (cored and cut into strips)
1/2 cup coconut shreds

Method :-

Egg Custard :
Put all ingredients into a pot and mix well. Stir over low heat until it thickens. This is the egg custard filling. Wrap with cling wrap.

Glutinous Rice Dough :
  1. Mix all ingredients in a bowl and sieve well.
  2. Spread the mixture thinly on a grease streaming tray. Steam for 5 minutes. Set aside to let cool.


Spread the egg custard filling onto the steamed glutinous rice dough. Put mango strips on top. Roll up the dough and sprinkle coconut shreds on top. Cut into pieces and serve.

Sunday, March 8, 2009

Stewed Frog Jelly with Red Dates and Lotus Seeds


Ingredients :-

10gm frog jelly (雪蛤)
8 pitted red dates
2 tbsps lotus seeds
100gm rock sugar
2 slices ginger
3 cups boiling water

Method :-
  1. Remove the veins and dirt on the frog jelly. Rinse and soak it in water for several hours. Cook in water with ginger slices for 10 minutes. Drain.
  2. Rinse and core the lotus seeds. Soak in water for 2 hours.
  3. Put frog jelly, red dates, lotus seeds and rock sugar into a stewing pot. Add boiling water. Stew over low heat for 2 hours. Serve.

Sang Ji Sheng Sweet Soup with Lotus Seeds and Eggs



Ingredients :-
80gm Sang Ji Sheng
4 eggs
60gm lotus seeds
100gm brown sugar (片糖)
8 cups water
Method :
  1. Poach the eggs in water with their shells on until hard-boiled. Shell them.
  2. Soak lotus seeds in water for a while. Rinse Sang Ji Sheng and put into a cloth bag.
  3. Bring water to the boil. Add lotus seeds and cook for about 30 minutes. Add Sang Ji Sheng and cook for about 30 minutes. Put in the hard-boiled eggs and cook for 10 minutes. Add brown sugar and cook until it dissolves. Serve.
This sweet soup retards aging, expels Wind in the body, strengthens tendons and bones, reduces blood pressure, calms the nerves and help alleviate the conditions of coronary diastolic.

Saturday, March 7, 2009

Egg Custard Puff Tarts

Ingredient (10 - 12 egg tarts)

Oil Dough

75gm flour
100gm pastry margarine/butter
Water Dough
75gm flour
20gm egg yolk
30gm cold water

Egg Tart Filing

3 eggs (whisked with 1 tsps of custard powder)
90gm sugar
210 ml boiling water
45 ml evaporated milk

Oil Dough
  1. Pour flour on desktop, add in pastry margarine
  2. Use hand to short crust pastry
  3. Knead into dough
  4. Use plastic bag or cling wrap to wrap
  5. Put in fridge for 10 mins

Water Dough

  1. Pour flour in mixing bowl
  2. Put a well in the centre
  3. Pour in egg yolk, cold water to mix
  4. Knead into dough for use
  5. Put in fridge for 10 Min's
  1. Put the water dough on a counter top. Roll thin into square (the centre needs to be thick). Put the oil dough on top at the centre. Wrap it up.

2. Sprinkle a bit of flour on it. overturn sprinkle a bit of flour

3. Over turn again. Roll the pastry out into a rectangle.

4. Roll into 1/2 inch thick and fold the left and right sides towards the centre (3 fold) and put into plastic bag. Into fridge for 20 - 3o mins (repeat step 3 to 4 for 2 more times)

5. Take out from fridge. Sprinkle flour and rolled over

6. Turn over and continue to roll

7. Roll into 1/2 inch thick and fold the left to centre and right sides to the centre (4 fold) and put into plastic bag. Into fridge for 15 - 20 mins (repeat 6 to 7 for another time)

8. Roll out the pastry. Shape into circles with moulds. Press into tart moulds. Press with your thumb while turning the tart mould at the same time until the pastry fits snugly on the mould.

9. Remain an edge of about 1/4 inch above the mould. Refrigerate until firm.

10. Put sugar in the filling into boiling water and mix until it dissolves completely. Add egg mixture and mix well. Put in evaporated milk and essence. Mix well and skim off the bubbles.

11. Pour the filling into tart moulds until 90% filled. Bake in a pre-heated oven at 200c for about 15 to 20 minutes. Serve.