Tuesday, 17 May 2016

Spicy tuna pasta

Canned tuna and pasta can be turn into a yummy lunch. Recently I won a carton of Ayam brand spicy tuna in a contest and was looking for ways to used up the remainder after giving away some to my siblings. So this morning I decided to use cook spicy tuna with pasta for lunch today. It's a really easy pasta recipe.


1 can Ayam brand chilli tuna
200 gms spaghetti
1/2 onion, diced
1/4 green capsicum, diced
1 tbsp olive oil


Cook pasta in a saucepan with a pinch of salt as directed on packet.
Drain and leave aside.
Heat up 1 tsp of olive oil over medium fire and fry onions and capsicum for a minute.
Dish up into a bowl. Add in the spaghetti, oil, salt and chilli  tuna.
Toss to combine and serve with chilli flakes or parmesan cheese.

Sunday, 15 May 2016

Durian Mousse Cake

Haven't done piping in a long time but glad I haven't lost my touch. Presenting to you my Durianlicious Durian Mousse Cake. A lovely cake to bake when durian is in season. Cake recipe is adapted from Goh Ngai Leng.

Durian Mousse Cake

Ingredients for sponge cake

A) 3 egg yolks
     10 gms sugar
      20 ml corn oil
      55ml water

B) 3egg whites
     40 gms sugar

C) 55gms cake flour, sieve twice


Whisk egg yolks with sugar until sugar dissolves.
Add in oil and water. Stir till combine.
Then slowly add in cake flour in 3 batches using a hand whisk.
Leave aside.
Beat ( B ) till stiff and using a hand whisk, fold ( A ) slowly in 3 batches into ( B )
Preheat oven at 140°. Pour mixture into a 7 inch removable round tray.
Drop tray onto a cloth 3 times, to remove air bubbles.
Bake for 25 - 30 mins until brown.
Then inrease temperature to 170° and bake for 10 - 15 mins.
Remove from oven and drop cake 3 times onto a cloth.
Cool for 25 mins or completely cool before frosting.
Cut cake into 3 slices. Place the top slice at the bottom of the removable cake tin.
Divide the mousse into 2 parts and pour in one part onto the cake slice.
Smooth with a spoon.
Then place second slice on top and pour in second part of the mousse.
Smooth out the mousse and place the 3rd slice on top.
Cover with a clingwrap and let it sets for 4 hours.
After 4 hours, remove from tray and cover cake with whipped cream and decorate as you please.
Keep cake refrigerated.

Durian Mousse


250 gms durian
50 ml water
400 ml whipping cream
2 tsp gelatine
50ml water


Dissolves gelatine in hot water or in microwave. Leave to cool.
Cook the durian with the water and set aside to cool down.
Beat the whipping cream till stiff and add in the cool gelatine.
Beat till combine and add in the cool durian.
Beat until ingredients are cooperated and mousse is ready for use.

Hor Fun 河 粉

Hor Fun is stirfry flat rice noodles with a thick sticky gravy. Seafood will be added to this dush to make it more appetizing. Most Zhi Char stall will have this dish on their menu. It's easy to cook and also a good dish to have if we are tired of eating rice all the time. Homecooked Hor Fun is as good as Zhi Char ones.

Hor fun 河 粉


500 gms Hor fun or thick rice noodles

Sauce for frying hor fun

1 tbsp light soya sauce
1/4 tsp dark soya sauce

Gravy or Sauce

1 litre chicken stock
1/2 tsp pepper
1 tbsp light soya sauce
1/2 tsp dark soya sauce

300 gms prawns, blanched and shell
200 gms slice pork, marinade with 1/4 tsp salt, pepper, 1/2 tsp tapioca flour, 1 tbsp water and 1/2 tsp light soya sauce
3 stalks chye sim, section and blanched
2 tbsp tapioca flour mixed with 2 tbsp water, for thickening the sauce/ gravy
1 tsp mince garlic
Half of a egg, beaten

Heat up 1 tsp oil in a wok till hot.
Add in the hor fun and give a quick stir.
Pour in the soya sauce and dark soya sauce and tossed till combined.
Continue frying till hor fun are evenly coated with the sauce.
Dish up on a serving plate.
Heat up 1 tsp oil and fry mince garlic till brown.
Pour in the chicken stock or water and bring to a boil.
When sauce starts to boil, add in light soya sauce, pepper,  dark soya sauce and the marinade pork.
Let it cook for a minute and add in tapioca flour solution.
Remember to keep stirring to prevent lumps. Let sauce simmer for a minute and add in half of beaten egg.
Turn off fire.
Place prawns and chye sim on the hor fun and pour sauce over the hor fun. Serve hot and with pickled green chilli.

Saturday, 14 May 2016

Pork Ribs and Bittergourd with Black beans sauce

This is a really simple Chinese dish using bittergourd. Bittergourd is not everyone's favourite vegetable. I have always like eating bittergourd even in my younger days. My Mak always cook this dish and I cook it the same way even till today. The black bean I used is mashed and not used whole. This dish is really good with rice or porridge.


400gms bittergourd
300 gms soft bone pork ribs, blanched and cooked till soft
1 tsp black beans, mashed
1 tbsp light soya sauce
1/2 tsp sugar
250 ml water
2 garlics, sliced
Spring onion and chilli for garnishing


Cut bittergourd into sections and rubbed with 1/2 tsp salt.
Leave aside for 20 mins. After 20 mins wash the bittergourds and drain away water.
Heat up 1 tsp oil in a pan and fry garlics till brown.
Add in bittergourd and fry for a second.
Stir in the mash black beans and light soya sauce. Stirfry till combine.
Pour in the water and give a stir.
Cover and let the bittergourd cook for 10 - 15 mins till soft.
Add in more water if water evaporates.
Add in pork ribs, spring onion, chilli and combine together with the bittergourd.
Add sugar and salt to taste.
Dish up and serve with porridge or steaming hot white rice.

Note: Can use Slice pork instead of pork ribs. Add Slice pork after bittergourd softens.

Thursday, 12 May 2016

Chill Mango Cheesecake

Another cheesecake recipe that we love. Since it's mango season, it's the right time to have some chill cheesecake. This recipe, some parts of it I adapted from The Baking Biatch.

Chill Mango Cheesecake

Ingredients for base:

15 pcs digestive biscuits
90gms melted butter


Crush the digestive biscuits with a rolling pin.
Transfer to a mixing bowl and add in melted butter.
Mix well and and press into a 7 inch removable base cake tin.
Put in fridge to set.

Ingredients for cheesecake

250 gms creamcheese
2 tsp gelatine
140 ml boiling water
80 gms caster sugar
2 mangoes, skin and cubed


Dissolve Gelatine in boiling water and let it cool.
Beat creamcheese with sugar till light and creamy.
Add in cooled gelatine and combine well.
Drop in the cubed mangoes and stir to combined.
Take the chilled base out from the fridge and pour in the creamcheese mixture.
Let it sets in the fridge for 2 hours.
Cook the mango topping and let it cool down before pouring on the cheesecake.
Garnish with fruits or mango roses and serve cold from the fridge.

Mango topping

I25 gms mango cut into cubes
125 ml water
1 tsp gelatine
30 gms sugar

Blend the mango together with the water till fine.
Sieve the mixture to get rid of lumps.
Transfer ingredients into a pot and cook till it boils.
Let mixture cool down before pouring on cheesecake.

Sunday, 8 May 2016

Fried Hokkien Prawn Noodles

Famous Singaporean hawker dish. Yellow noodles and rice vermicelli are fried in a rich prawns and pork stock. It's serve with a sambal and a squeeze of lime juice.


500gms yellow noodles
250gms rice noodles or beehoon
2 sotong or cuttlefish, blanched and cut into rings
100gms pork belly, cook and cut into strips
2 eggs beaten
1 tbsp mince garlic
100gms beansprouts, wash
300gms prawns, cook
1 litres of prawn broth


Heat up 2 tbsp oil and fry eggs. Scramble with a ladle.
Add noodles and rice noodles, follow by beansprouts.
Stirfry all ingredients till combined. Spoon 1 tbsp oil down side of pan and continue to fry.
Ladle in 1 ladle of broth and continue to fry.
Add in another ladle of broth and mix well.
Dish up noodles into a pot.
Fry mince garlic with 1 tsp oil and add in 1 tbsp of light soya sauce.
Pour in remaining broth and add in noodles.
Mix well with the cuttlefish, prawns and pork belly.
Dish up and serve hot.

How to cook broth.

Heat up 1 tsp of oil in pot and add in 500gms of prawn shells.
Fry till prawns change colour and add in 2 litre of water.
Bring to a boil and add in 200gms pork bones or pork ribs.
Lower the fire and let soup simmers for 2 hours.
Add in seasonings to taste.

Thursday, 5 May 2016

Teochew Spicy Stingray

My late Pa is a Teochew and he loves this dish. I learn to cook this dish from him. He will have his Spicy stingray with Teochew muay (porridge) He will add a lot of Chinese celery to his dish. Since no ones eats celery, I omitted it. Best to be eaten with rice and porridge.

Teochew Spicy Stingray


400 gms stingray steak, skinned and cut into 1 inch piece
200 gms salted vegetables, kiam chye, cut into strips and soaked for 10 mins and drain
1 tbsp sambal chilli
1tbsp hiam see, Teochew black beans
1 inch ginger, cut into strips
1 red chilli, sliced
I cup water


Heat 1 tbsp oil in a pan and fry ginger for a minute.
Add in hiam see and fry another second.
Add in sambal chilli, kiam chye and slice chilli and fry till combine.
Pour in the water and let it boil. Add in stingray and let it cook for 5 - 10 mins or until the flesh turns white.
Turn off fire and if you are adding in celery, add in now.
Give a stir and dish up. Serve with hot rice or porridge.