Sunday, 23 August 2015

Dairy-free & Egg-free Chocolate Cake


I have to share this. Why? Because I think this recipe is super easy and even a dummy baker like me can have it right. I get the recipe from Milk Allergy Mom website and co-incidentally I don't have egg and milk to make cake on that day. So, here we go. A very delicious chocolate cake by me. 

Heat oven to 350F

Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with most Pam sprays and or dairy-free margarine also works.  

1.5 c flour
1 c sugar
1/4 cup cocoa powder / Chocolate powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla
1/3 cup oil
1 c cold water

Combine ingredients by hand or with a mixer. Pour batter into greased pan or muffin cups. 

Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use, 15 to 30 minutes possibly.

Chocolate Chip Cookies

Hello everyone,

I'm experimenting new Chocolate Chip Cookies recipe today from Epicurious. My housemate suggested to sell our cookies for International Deaf Week in Limkokwing University on September, so we try out this recipe as if it suitable with our international students taste bud. So, here is the recipe.

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 ounces)

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1 teaspoon batter for each cookie, arranging mounds 2 inches apart, on 2 baking sheets. Flatten mounds into 1.5-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Monday, 10 August 2015

Ginger Chicken Jook by Christine Gallary

6 cups water
4 cups low-sodium chicken broth
1 1/2 pounds bone-in chicken legs or thights, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1inch) piece fresh ginger, skin on and sliced into 4 pieces
2 tsp kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish
  1. Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.

  2. Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.

Original Source of Recipe:

Tuesday, 28 July 2015

My Easy Clear Chicken Soup Recipe

Hi everyone,

Recently I am more conscious about having a healthier meal especially for my dinner time. I don't know why. Perhaps it is just a feeling that I want to eat something with clean taste but yet still delicious. 

Last night, I made this Clear Chicken Soup and enjoy it with my homemade Black Sesame Noodle. I'm not going to share the noodle recipe in this posting. But lets start with the Clear Chicken Soup recipe first okay.

Below is the recipe, I do appreciate if you could FOLLOW me on below channels to know more about what I cook daily:

Lifestyle Website:

200g chicken cubes
1 large onion, finely sliced
3 inch ginger, finely julienne
1 tsp salt
2 tbsp rice vinegar
2 tbsp white sugar 
10 cups of water
1 stalk of scallion, for garnishing

  1. In a large pot, bring in the chicken cube, large onion and ginger. 
  2. Turn on the fire to medium high and bring until the soup is boiling
  3. Then, add the rice vinegar, sugar & salt. 
  4. Then simmer until the chicken is well cook. 
  5. Remove the chicken from the pot. Let is cool for awhile and use fork to shred it. Oh! You may use your hand too if it is not too hot. 
  6. Once everything is ready, prepare you noodle, pour the soup into your noodle bowl, garnish with the chopped scallion and enjoy while it still hot. 

Monday, 27 July 2015

My Triangular Scone with Pumpkin Seed for Teatime.

Hello everyone,

It has been awhile since the last time I post a recipe here. I cooked daily and snapped most of the food photos, but never happen to write any entries due to my high level of business. So, lets start with this one, the SCONE. This is my first try to make scone and I love the texture and the taste. Since, I made this based on what I have in my kitchen, you will find this scone come with pumpkin seed instead of raisin. So, it taste a bit nutty and milky.

1 large egg
1 cup of milk
3/4 cup of butter
5 tspn of baking powder
2 1/2 cup of floor
1 tsp of salt

  1. Preheat your oven at 190C 
  2. In a big bowl, combine the butter, sugar, baking powder, salt and flour
  3. On separate bowl, combine the egg and milk. Then, pour it into the big bowl little by little until its slightly moist. 
  4. I add 200g of pumpkin seed to the dough and mix it well. 
  5. Sprinkle some flour on your kneading surface and then knead your dough nicely. It should be not sticky to your hand.
  6. Get a rolling pin, then roll the dough for about 1/2 inch thick. 
  7. Get a scone cutter, cut the dough and place in on your baking tray.
  8. Bake it in oven for 10 to 15 minutes until its slightly brown. 
I don't have scone cutter at home, so I made this one in triangular shape. It is all about flexibility. This scone is very nice to enjoy it while it still warm. It should be very smooth when you bite it. I love to enjoy it with strawberry jam and compliment it with a good quality of highland tea (Yes... I am overly expressing my feeling here). 

Saturday, 27 June 2015

My Simply Taiwanese Style Spicy Deep Fried Chicken

Maybe you guys are familiar with brands like Amle Ayam Gunting, Uncle Bob or Shihlin Taiwan Snack. This kind spicy deep fried chicken is one of their hot selling item. A serving of this may cost you MYR7 a serving outside and today I saved MYR7 when making 2 serving of this at home.

  1. Prepare your egg mixture with pinch of salt, black pepper and 1 tbsp of paprika powder. You can add more paprika powder if you want it more spicy.
  2. Then marited the chicken in the egg mixture for at least an hour. Good to have it overnight by keeping it in the fridge.
  3. After the chicken marinated, you need to coat it with flour, then coat dip it into the egg mixture again and finally, re-coat it with the flour and remove the excess. Repeat this process for another chicken too.
  4. Heat your deep fryer and then add the oil. 
  5. Next, you may deep fry the chicken with medium heat fire. If you deep fry the chicken with high heat, There is a high possibility your chicken will get burn outside and under-cooked inside.
  6. I can say the chicken will be cooked in about 15 minutes for both side. 
  7. When the chicken is ready, you can sprinkle it with paprika powder. You can sprinkle more if you like it very spicy. 
  8. This is really easy and tasty snack food, or perhaps can be a nice main dishes too. Lets have a good try at home okay. 
Anyway, for more updates or sharing, please add my Facebook Fanpage at for more weekly recipe. I also do have my lifestyle blog for you to browse about South East Asia travelling too. 

My 2 in 1: Spicy White Radish & Carrot Meal and Easy Chicken Soup

Well, I'm created this recipe because I have a lot of white radish at home and I need to finish it before it ruined. So, I create this 2 in 1 recipe which is a Spicy White Radish & Carrot meal and Easy Chicken Soup. 

1 large white radish, julienne
1 large carrot, julienne
2 tbsp minced garlic
1 tbsp chili flakes
2 tbsp fish sauce
2 tbsp vegetable oil
4 cups of water
Salt & Pepper for taste
A handful of chopped Chinese celery
  1. Heat your cooking pan, and add the oil.
  2. Then saute the garlic, for few sec.
  3. Add the carrot, and the white radish. Mix it well.
  4. You may add some water if its too dry.
  5. Then add the chili flakes. You can reduce it if you don't want it too spicy.
  6. Next, add 4 cups of water and let the white radish and carrot cook.
  7. Add salt and pepper and taste it. Then turn off the fire.
  8. Since we only need the white radish and carrot for this meal, use a colander to pour the soup into a soup pot. 
  9. Now u can roughly mix the white radish and carrot in the colander with the chopped Chinese celery and serve it. 

As for the chicken soup, we will use the remain soup. Add 200g of chicken cube into the cooking pot and boil until the chicken cook.  You can add more water, salt, pepper and fish sauce if the taste is a bit bland. 

When everything is ready, serve the chicken soup into your soup bowl. As for me, I prefer to shred my chicken into the soup and sprinkle some fresh Chinese celery into the soup. 

With this idea, you can simple get 2 meal at once. 

Tuesday, 23 June 2015

My Dr. Ben Kim's Healthy Kimchi Recipe

Of the countless varieties of kim chi that are made in Korea, by far the most common and celebrated version is made with Napa cabbage.
Kim chi that's made with cabbage is loaded with indole-3-carbinol (I3C), a compound that is well recognized as a powerful cancer-fighting compound. Numerous studies indicate that I3C can offer protection against many different types of cancer and may even stop the growth of existing tumors.
You could hop on over to a local Korean market to buy a bottle of kim chi, but it may not be as healthy as you'd like, since most commercially prepared varieties are made with white sugar and shrimp.
  1. To make healthy kim chi that still has lots of flavor and health-promoting compounds, start with a whole head of fresh Napa cabbage.
  2. Separate the leaves and chop them up into bite-size pieces. These shreds of cabbage will shrink about 25% during processing, so no need to make them too small. And no need to clean them yet, as we'll be giving them a good rinse in a bit.
  3. Measure out a quarter cup of sea salt and add it to a small bowl of warm water. Give it a gentle stir until the salt is dissolved.
  4. Now add the salt water to the cabbage and give the cabbage a light toss to distribute the salt water.
  5. Now a bit of waiting time. The salted cabbage needs to sit at room temperature for about four hours. The salt will help draw moisture out of the cabbage, and will also act as a natural preservative.

For the next step, please click on Dr. Ben Kim's link below:

Thursday, 18 June 2015

Black Sesame Cookies with Peanut Butter Filling

Well, I just improved this cookie recipe from the previous one. In my earlier posting, the cookies was flat, but now, I roll the cookies dough into small size and use fork to make lines on top of the cookies. I think you can figure it out from the photo below.

Here is the link for the cookies recipe. After it cooling off, I spread the one side of the cookies with peanut butter and pair it with another cookies to make it like a sandwich.

Optionally, you can use other jams such as pineapple jam and strawberry jam which I believe will make this tasty too. 

Hairy Marrow Soup with Glass Noodle

1 big hairy marrow
3 garlics, finely chopped
1 litre, chicken broth
1 pack dried glass noodle, about 300gm
3 tbsp fish sauce
1 tbsp vegetable oil
Water for the extra soup base
Salt & pepper for taste

A handful of Chinese celery, chopped

  1. First, prepare the hairy marrow. Remove the skin and slice it evenly (about 0.5cm each pcs) and dip it into water.
  2. Dip the dried glass noodle into water until it smooth and use scissor to cut the glass noodle (roughly about 5cm each... well, you just need to simply cut it. Or else, it will be too long for you to eat it).
  3. Get your cooking pot and heat it. Add cooking oil and saute the chopped garlic until slightly brownish.
  4. Add the hairry marrow and saute it. Then add the chicken broth and more water if you like to have more soup.
  5. When the water start to boil, you need to slow down the fire and add the fish sauce and the glass noodle.
  6. Cover the cooking pot with the lid and let the soup simmered. 
  7. The hairy marrow will ready when it soft to touch and a slight transparent.
  8. When its ready, sprinkle some salt and pepper. 
  9. You can add more fish sauce and adjust the saltiness of the soup accordingly.
  10. Serve it in large bowl or individual serving bowl and garnish with the chopped Chinese celery. 

My Special Asian Marinated Chicken

For marinating:
400g chicken breast, cut into big strip
2 tbsp of peanut butter
3 tbsp fish sauce
2 tbsp brown sugar
2 tbsp hoisin sauce
1 tbsp cooking caramel / thick soy sauce
1 tbsp chili sauce

For cooking:
3 tbsp vegetable oil
1 large onion, chopped
1/2 cup of water

A handful of chopped scallion

  1. Marinate the chicken with all marinating ingredients and let is sit for at least 45 minutes. 
  2. Then, heat your non stick cooking pan and add the oil.
  3. Place the each pieces of the chicken big strip into the oil and cook for each side (2 - 3 minutes for each side maybe).
  4. Then add the chopped onion and mix it well with the chicken.
  5. Add some water and the balance juice from the marinated chicken.
  6. Mix it well until the sauce is a bit dry and well coated the chicken.
  7. Then move the chicken into plating and garnish with chopped scallion.

Tuesday, 16 June 2015

Healthy Korean Pickled Radish Recipe

1 white radish (sometimes called daikon or Chinese white radish)
1 cup water
1/8 cup vinegar
1 tablespoon honey
1 teaspoon turmeric
Sea salt
1. Start by peeling your radish, cutting in half lengthwise, then chopping into 1/2 cm half-moon slices. Put radish slices into a large bowl, sprinkle one flat tablespoon of sea salt over the radish slices, give them a gentle toss to distribute the salt, and let sit for about 20 minutes or until the radish slices soften to a point where you are able to gently fold a slice without breaking it.
Here's a look at a peeled and an unpeeled radish. We didn't have our best peeler available on this particular day, so we had a bit of a hack job on our hands.
2. Once your radish slices are bendable, don't be shy in using your hands to squeeze off the liquid that has come out of the radish and transferring your slices to a glass bottle - this is the bottle that you'll be allowing your radish to ferment in for a couple of days before eating, so be sure that it's clean and that you have a lid for it.
3. To make your turmeric brine, bring one cup of water to a boil, then add your vinegar, turmeric, and one flat teaspoon of sea salt. Reduce heat and stir gently for a minute to evenly distribute everything. Then take your pot off the heat and add one tablespoon of honey or any other sweetener on hand. Be careful not to burn yourself and give your brine a taste test; you can add a little more salt or sweetener to suit your tastes.
We use brown rice vinegar, but any vinegar will do.
4. Cover the radish slices with your turmeric brine. You want to do this while your brine is still relatively hot, as this improves the final crunch factor of your radish slices. If you wait until your brine has cooled down to add it to your radish, you'll end up with relatively soft radish with little crunch.
Allow things to sit, uncovered, until your brine cools down to room temperature, then cover and allow the bottle sit out at room temperature for two days.
After two days of fermenting, your radish slices are ready to eat. Store leftovers in the refrigerator and take out small portions as needed. While refrigerated, pickled radish slices are fine to keep around for at least a couple of months.

Sunday, 14 June 2015

My 'Still learning' Version of Date Bread

2 cups of flour
1 cup of date
2 tsp of salt
1 tsp instant yeast
3 tbsp olive oil
300ml water

  1. Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the date, oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
  2. Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.
  3. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Monday, 18 May 2015

Chicken Meatball with Polygonum Leaves (Daun Kesum)

250g minced chicken
3tbsp corn flour
5tbsp breadcrumbs
1/2 tsp salt
A handful of Polygonum Leaves, finely chopped
1tbsp cajun powder
1 large egg
Oil for deep frying
1tsp Chili Powder

  1. Mix all ingredient together.
  2. You can add some additional flour if its hard to combine.
  3. Make a small ball, about 4cm diameter
  4. Deep fry for about 3 to 5 minutes with medium heat fire
All the best!

Saturday, 16 May 2015

Black Sesame Noodle with Fishcake Dumpling & Onion Broth

Black Sesame Noodle

1 cup wheat flour
2/3 cup water
4 tbsp black sesame powder
1 large egg
Pinch of salt

For cooking the noodle:
1/2 tsp salt
1 tbsp vegetable oil
  1. Mix all the ingredient until a soft dough formed and rest it for 30 minutes. 
  2. Use a rolling pin and flatten the dough until really thin. 
  3. Loosely fold it and use a very sharp knife to thinly cut the flatten dough into noodle strips. 
  4. Boil water in sauce pan, add  salt and oil.
  5. Bring the the noodle strips into boiling water.
  6. It shall ready between 6 to 10 minutes. Depends on the thickness of your noodle. 
  7. Once it ready, drain it and pour cold water onto the noodle. 
  8. Ready to be served. 
Fish Cake Dumpling

Dumpling Skin
1 cup flour
Pinch of salt
2/3 cups water
  1. Mix all ingredient until a soft dough formed and rest it for 30 minutes.
  2. Use a rolling pin to flatten the dough, about 4 inch diameter. 
  3. Then it is ready to be assembled with the filling.
Dumpling Filling
2 big fishcakes, chopped
1 handful scallion, chopped
2 cm ginger, chopped
6 dash of sesame oil
Salt & pepper
1 tbsp vegetable oil
1 medium potato, boiled and mashed
1 large red chili, chop
  1. Heat your cooking pan.
  2. Add the vegetable oil, and saute the ginger, garlic and chili.
  3. Then add chopped fishcake, scallion and dash the sesame oil.
  4. Add salt and pepper. Taste it. 
  5. If your filling is too dry, splash some water to the mixture. 
  6. Then its ready to be assemble with the dumpling skin. 
Assembling the Dumpling Skin and the Filling
  1. Get the dumpling skin.
  2. A tablespoon on filling at centre.
  3. Fold the skin into half.
  4. Flip the edge of the left and right of the skin to middle top of the skin and make it like a pouch. 
  5. You can steam it for 10 minutes or boil it with water. 
Onion Broth (for the soup)

1 jar of water for the soup
1 Knorr Chicken  Cube/stock
200g Kailan, roughly chopped the leave and thinly strip the stem
1 large onion, cut into 4
Salt & pepper to taste
  1. Very easy. Bring all ingredient to boil together (Except the Kailan).
  2. Add the Kailan into the soup before you want to assemble the noodle and dumpling. 
  3. I add slices of fishcake for my additional garnishing.

Friday, 15 May 2015

My Sickmeal: Rice Porridge with Black Sesame Powder

1 cup rice
4 cups water
4 cm young ginger, finely chopped
1 Knorr Chicken Cube/Stock
4 tbsp black sesame powder
Salt & Pepper

A handful of cilantro leave
1 hard boiled egg

  1. Wash your rice grain and add 4 cups of water, ginger and Chicken  stock/cube into your porridge pot. Bring it to boil. 
  2. You can add the black sesame powder and stir it well with the porridge
  3. You can add water if you want it more watery.
  4. Add salt and pepper for taste.
  5. Serve it in a bowl, and garnish with chopper cilantro leave and halves of hard boiled egg. 

High Calsium Black Sesame Loaf

2 cups of flour
1 tsp instant yeast
1 tsp salt
1 tbsp sugar
2 tbsp butter
6 tbsp black sesame powder
1.5 cups of water
1.5 tbsp vinegar
1 cup blended instant oat

  1. Mix all the above ingredient one by one.
  2. The dough should be a bit sticky.
  3. Cover the dough with kitchen  towel and rest if for 40 minutes.
  4. Then, punch the dough to remove the air.
  5. Rest the dough again for another 40 minutes or until its rice 2 times from current size. 
  6. Make a loaf form and place it on sprayed baking tray & rest it for awhile
  7. Heat your oven at 220c for at least 20 minutes
  8. Then bake your bread loaf for 20 to 25 minutes
  9. You can turn off the upper fire if its too brownish

Black Sesame Powder Cookies

I was sick and can't just lay down on my bed. So I made this cookies and I think it is just nice to have it with hot cappuccino or hot chocolate. So, you guys should try this roll and press kind of easy cookies at home. 

1 cup brown sugar
1/2 cup butter
1 tsp vanilla essence
1 large egg
1/2 tsp baking powder
2 tbsp black sesame powder
1/2 tsp salt
2 cups of wheat flour

  1. Heat your oven at 180c
  2. Mix the brown sugar, butter, vanilla essence and the egg until fluffy
  3. Add baking powder, black sesame powder and salt. Mix it well.
  4. Gradually add flour into the mixture until you can form a smooth non-sticky dough.
  5. You may add some extra flour if its too sticky. 
  6. Then make a small dough ball with diameter about 2 cm and place it on your sprayed baking tray.
  7. Then slowly press the dough ball on the tray to make it flatten. Each cookies should be flat with diameter size about 3cm to 4cm. 
  8. Bake in oven with for 8 to 10 minutes.
  9. Cooling it off before keeping it into a air tight container.
Good luck!

Sunday, 10 May 2015

How to make Red bean Filling by using rice cooker?

1 cup white sugar
1 cup brown sugar
1 large palm sugar
500g red bean, boiled till it ready
6 tbsp corn flour
2 tbsp coconut oil
Pinch of salt
Some pandan leaves
Some water
1. Use blender to blend the red bean, smoothly.
2. Mix all ingredient into your rice cooker.
3. Add some water and press the cook button.
4. When it turn to 'warm', stir it well and press cook again.
5. I normally do this overnight and the water will get dry when I wake up in the morning. It won't get burn. No worries.
6. I think to leave it for 5 hours warm in your rice cooker can turn the filling awesome for your pau or bread.
Lets have a good try okay

My Dummy Version of Red Bean Flower Bun

I get inspired by below recipe to make this Red Bean Flower Bun. But since I don't have bread flour and fresh milk at home, I use my regular whole wheat bread recipe for this batch. Its a bit hard but still nice for me. But for next time, I will use the below shared recipe by Sugar & Everything Nice

143g fresh milk (I used HL low-fat fresh milk)
35g egg (about 1/2 an egg)
25g caster sugar
1/4 tsp salt
250g bread flour
4g instant yeast
38g butter (unsalted)

For the Filing: 
  1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into a large mixing bowl. Using a dough hook knead the mixture for about 12 to 15 minutes on number 2 of your KA. If the dough is still moist, sprinkle with a little bit more bread flour. The dough should be kneaded until it forms a ball and is no longer sticking to the side of the mixing bowl.
  2. Lightly oil a separate bowl. Remove dough from the mixing bowl and place in th oiled dough. Coat the dough with the oil and then cover the bowl with cling wrap. Let proof for 60 mins.
  3. Remove dough and punch out the gas.
  4. Divide dough into 60g pieces and shape into balls. Let the doughs rest and relax for 20 mins. (this ‘relaxing’ time is needed so that the dough will be easier to roll out and shaped). Lightly cover with cling wrap.
  5. On a lightly floured surface, flatten one dough into a round disk. Place 35g of red bean paste (rolled into a ball) in the middle of the disk and wrap the filing with the dough. Pinch the joints to ensure that each dough ball is sealed completed.
  6. Again, flatten the ball down using a rolling pin. Using a very sharp knife, make deep cuts all the way down around the dough. This will give the bread the flower shape.
  7. Brush the top of the bread with a little egg wash and then sprinkle with sesame seeds. Bake in a pre-heated oven of 190C for about 18 - 25 minutes.

Wednesday, 6 May 2015

Chicken Patties in Tomato Sauce and Herbs

Last night I made Chick Pea and Chicken Patties and this morning I make this tomato sauce to eat with the patties. As much as I can, I would like to avoid from having process foods and have everything fresh. So, here we go, my tomato sauce from scratch.

3 large tomato, roughly chopped
3 large garlic, minced
Salt and pepper for taste
A handful chopped rosemary
A handful chopped thyme
Half cup of water
2 tbsp oil

  1. Heat your sauce pan and at the oil
  2. Add the garlic until a slight brown and add the tomato
  3. Add water and use wood spatula to stir the tomato
  4. Add the rosemarry and thyme, you may substitute this with other dried herbs too
  5. Once the sauce has already form, add the patties and mix it well
  6. Add salt, pepper and taste it

Chick Pea & Chicken Patties

200g minced chicken
200g chopped chick pea, boiled it to cook first
1 handful of chopped scallion
3 tbsp flour
1 large egg
1 tsp blackpepper
1 tsp salt

  1. Add all ingredient together
  2. Divide the mixture into 6 portions and form your patties.
  3. Spray you baking tray and arrange the patties
  4. Pre-heat your oven at 190c
  5. Bake your patties for 20 minutes
  6. Optionally, you can grill it or cook it with oil.

Cucumber Sambal with Chicken

200g chicken breast, roughly sliced/chopped
1 large cucumber, cut into 4, deseeded and thinly slice.
6 tbsp dried chili paste
1 cup of water
4 tbsp tamarind juice
4 tbsp sugar
1 large onion, chopped
3 garlic, chopped
2 tbsp oil

  1. Heat your non stick pan and add the oil.
  2. Add the garlic and onion until golden brown.
  3. Add the chili paste, stir and add water.
  4. Stir until the chili cooked and add the chicken.
  5. Once the chicken ready cooked, add sugar and tamarind juice.
  6. Add the cucumber and stir it well.
  7. Add pinch of salt and taste.
  8. You may add sugar if its too spicy and add more water if its too thick.
  9. You may decide on the sweetness, thickness and saltiness of this sambal cooking.

Thursday, 9 April 2015

I'm substituting my Burger Bun to Rice and it turn out 'Tastemazing'

1 cup of brown rice, cooked a per pack instruction
1 small bowl of breadcrumbs
2 large egg, lightly beaten
2 tbsp cooking oil

  1. When the rice still steamy, mix all the ingredient together.
  2. Separate the rice into 4 balls and slowly form it into burger bread shape.
  3. Then keep in the fridge for at least an hour to make it firm.
  4. Next, you can cook it on fire (by using flat pan) or with oven until it turn a bit yellowish but not burn.
  5. This is my try and error recipe. Shall you have a better idea to improve it, please comment in the box below. 
  6. Happy trying okay. 

100% Whole Wheat Bread Recipe

  • 3 cups 100% whole wheat flour/atta
  • 1 to 1.25 cups water - i used 1.25 cups water
  • 1 tsp instant yeast or ½ tbsp dry active yeast
  • 1 tsp rock salt
  • 1 tbsp unrefined cane sugar or regular sugar
  • 2 tbsp ghee or butter or oil
  • 2 tbsp yogurt/curd (dairy or vegan) or 1.5 tbsp vinegar
  • some milk (dairy or vegan) for brushing the top of the bread

Preparing the dough with instant yeast:
  1. sieve the flour with salt or just mix the flour with the salt.
  2. add the 1 tsp instant yeast and just lightly mix.
  3. then add sugar, ghee, curd and instant yeast.
  4. first just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
  5. add more water if required. the dough should be slightly sticky.
  6. brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
  7. remove and then lightly punch & knead the dough again.
  8. make a log of the dough and seam the edges.
  9. place it in a greased loaf pan for 40-45 minutes.
  10. cover and let it rise.
  11. preheat the oven at 220 degrees C for atleast 20 minutes.
  12. once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.
  13. if the bread begins to brown from the top, then cover with butter paper or aluminium foil.
  14. when the bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.

Preparing the dough with dry active yeast:
  1. warm 1 or 1.25 cups of water.
  2. add 1 tbsp sugar and dry active yeast.
  3. stir and let the yeast activate.
  4. this usually takes about 10-12 minutes.
  5. sieve both the flour with salt.
  6. add the proofed yeast mixture, ghee/butter/oil and yogurt.
  7. mix all the ingredients first.
  8. then begin to knead the dough.
  9. add more water if required. the dough should be slightly sticky.
  10. continue to knead, till you get a smooth dough which when stretched doesn't tear.
  11. rub or brush water all over the dough and keep in a covered bowl to leaven for 1.5 to 2 hours.
  12. after 1.5 to 2 hours, remove the dough and punch and deflate it lightly.
  13. roll a single log of the dough.
  14. tuck the edges down on both sides of the bread loaf.
  15. place the bread in a greased loaf pan (9×5 inches) with the tucked edges facing downwards.
  16. cover the loaf pan and let the dough leaven for 40 minutes to 1 hour.
  17. preheat the oven at 220 degrees C for at least 20 minutes.
  18. once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.

Original recipe was from this website:

Thursday, 2 April 2015

My Simply Fried White Radish Cake

1 large white radish
1 medium size carrot
2 large eggs
6 tbsp wheat flour
6 tbsp breadcrumbs
1/2 tsp turmeric powder
1 tsp salt
1/2 tsp blackpepper
A bit of water
A handful of Chinese Parsley
1 large onion, thinly slice
1 tsp soda bikarbonate

  1. Mix all ingredients together, just to bind it all together.
  2. Heat a flat non stick pan and add 2 tbsp oil
  3. Cook it just like making pancake, but this should be thicker and rounder as in the photo. 
  4. I use a medium size spatula to standardize the end result. 
  5. It can be very fast to get burn, so I use a small fire to to ensure its perfectly cooked.