Tuesday, 29 March 2016

Black Sesame Sweet Soup

Black sesame seeds sweet soup is one of my favourite chinese dessert. Made of fried black sesame and soaked rice, it's grind into a paste and cooked till thickens. We can also made peanut sweet soup using this recipe but substitute with peanuts.


30gms rice , soaked for 1 hour or overnight
4 tbsps fried black sesame
60 - 80 gms sugar
2 cups water


Blend black sesame seeds and soaked rice till fine.
You can either strain it or just cooked the mixture as it is.
Cooked mixture over medium fire and stirring constantly until it thickens. 
Serve hot or cold.

Sunday, 27 March 2016

Strawberry jelly cheesecake

This cheesecake recipe is one of my to do list and it's taken me too long to try making it. I have try making this recipe with mango but failed. So today I thought I do it or I will keep postponing doing it. Very excited about the outcome but looks pretty good to me. Awesome.

Strawberry jelly cheesecake


160 gms digestive biscuit
60 gms melted butter


Crush the digestive biscuits with a rolling pin. Transfer to a bowl and add in melted butter. Mix well and press into moulds or a tray.  Put into fridge to set.

Strawberry jelly topping

85 gms Strawberry Jello, half a packet
125 ml boiling water
125 ml cold water


Pour boiling water on the jello and stir to dissolve.
Add in cold water and stir well. Let it cool down before adding to the set cheesecake.


250 gms cream cheese
2tsp gelatine
140 ml boiling water
80 gms caster sugar
100gms strawberry , cubed
12 strawberries, half


Add boiling water to the gelatine and mix well till dissolved.
Let it cool.
Beat cream cheese together with sugar till creamy.
Add in gelatine and cubed strawberries.
Combine well.
Pour mixture 3/4 full into moulds and cool in fridge till mixture sets.
About 20 mins into setting placed the half strawberry into each cheesecake and press down lightly.
Will take about an hour to sets completely.
After it sets cook the jelly and slowly pour on the cheesecake.
Jello must be cold or else the cheesecakes will melt.
Let the cheesecake sets for 2 hours before serving.

Friday, 25 March 2016

Hokkien black noodles

This black sauce noodles dish is different from KL black Hokkien noodles dish. Singaporean noodles is not so black and use less black soya sauce. Nevertheless it 's just as tasty as the KL version. But this is my own version of Black Hokkien noodles.

Hokkien Black Noodles

500 gms yellow noodles
300gms Wong bok or Baby kailan
10 medium prawns
200gms Fish fillets
1 tsp minced garlic


Marinade prawns and fish fillets with some salt and pepper.
Leave aside for later use.
Heat up 1 tsp of oil and fry garlic then pour in 1tbsp light soya sauce, 1 tbsp oyster sauce and 1/2 tsp dark soya sauce.
Then add in 750 ml water and bring to a boil.
Add in noodles, Wong bok and braised for 5 mins.
Remove cover, add in prawns and fish fillets.
Cook until prawns turn pink and fish fillets are cooked.
Seve hot with pickled green chillies or sliced red chillies.

Tuesday, 15 March 2016

Queen Cakes

I learnt how to bake queen cakes in Home Economics class back in my Secondary school days. This recipe is a creaming method recipe and yields a very soft and moist cupcake. Added red cherries for colour for a plain queen cake.

Queen Cakes


200 gms self raising flour
1/4 tsp salt
200gms butter
180 gms sugar
4 eggs
4 tbsps milk
1/2 tsp vanilla essence


Preheat oven at 180°. Sift the flour and salt.
Cream together the butter and sugar until white and fluffy.
Add in eggs one at a time and beat till cooperated.
Fold in the flour and add in the vanilla and milk.
Mix well. Place cake cases into patty tins or silicon baking cups.
Filled with 3/4 full and baked for 30 minutes or till golden brown.
If you wants to add cherries, add half a cherry when the top is dry, 15 minutes into baking.
Remove from tin once out of oven.

Thursday, 10 March 2016

Egg Tarts

Egg tart or egg custard tart is a Chinese traditional snack found at Tim sum joints and bakery. The pastry is filled with a egg custard mixture and bake till sets. It's a favourite in Hong Kong, Singapore and Malaysia.

Egg Tart

Ingredients for pastry:

225 gms plain flour
115 gms butter
45 gms icing sugar
2 egg yolks


Sift flour and icing sugar together.
Cut butter into cubes and add into flour mixture.
Use rubbing method to combine flour mixture into breadcrumbs.
Add in egg yolks and lightly knead into a dough.
Press into tarts moulds and bake at 180° for 10 mins.
Take out from oven and pour in egg custard.
Bake for 15 - 20 mins until custard sets.

Ingredients for filling:

3 eggs and 2 yolks
150 ml syrup
100 ml evaporated milk
50 ml water
1 tsp honey


Beat eggs, add in syrup, milk, water and honey.
Stir well and strain into a measuring cup.
Stir well before pouring into half baked tarts.

Note: To cook syrup. Boil 70 gms sugar and 60 ml water, with a slice of lemon or lime to boil till sugar dissolved.

Tuesday, 1 March 2016

老 火 Pumpkin Soup

Many Cantonese soups are cooked for a few hours over slow fire to get a rich and flavourful soup. This particular soup we had at Paradise Inn for lunch and i had it replicated at home.  Very flavourful soup with all the dried seafood added. This soup will always be on our dining table as one of our favourite soups.

Pumpkin soup

500 gms - 1 kg pork ribs
Pumpkin 800gms , skinned and cut into 1 inch cubed
50gms dried oysters , wash
50gms small dried scallops, wash
1 small dried octopus
4 litres water or 2 litres chicken soup + 2 litres water


Blanch pork ribs and wash. Set aside.
Boil the 4 litres water in a heavy bottom stainless steel pot and add in the pork ribs, scallops, dried octopus and dried oysters.
Let it come to a boil and lower the fire to cook for 1- 2 hours.
After 1- 2 hours if water evaporated too much add in more water, depending on how much soup you want.
Add in the pumpkin and cook for 5 mins.
Add salt and pepper to taste. Serve while the soup is hot.