Tuesday, June 29, 2010

Peach Panna Cotta 桃子奶酪

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. (Click here to read more.)

I made a lighter version by replacing heavy cream with full cream milk. This is my first time making panna cotta since I have not tasted a "real" one before (I should have tried it out one day in an Italian restaurant), so I can't say whether mine is good or not.

Whatever it is, I like it a lot. Texture wise, it's creamy and silky smooth. Taste wise, very milky with a nice scent from the condensed milk that I have added. I served with the leftover canned peach and fresh blueberries from making Fruit Pastry Cake (yes, I made this cake again).

Unfortunately, my family members who dislike milk and almost all kind of dairy products don't seem to like it. They prefer something like this. I made 6 cups, what should I do with the rest? I seriously do not need extra calories!

2 tsp gelatin powder
3 tbsp water
2 cups (480ml) full cream milk
1 ½ tbsp condensed milk (see note)
1 tbsp sugar
Some canned peach and fresh fruits (berries are highly recommended)

1) Sprinkle gelatin in water, set aside to allow the gelatin to swell for about 10 mins.
2) Combine the remaining ingredients (except fruits) in a saucepan over medium low heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of the pan, remove from heat and add the gelatin, stir until it is thoroughly incorporated.
3) Pour the milk mixture into small ramekins/cups and add 1tbsp of peach cubes to each cup, leave to cool at room temperature and refrigerate for at least 6 hours or overnight.
4) Serve with canned peach slices and other fresh fruits. Top with 1tsp of syrup from the canned peach (optional).

I don't usually buy condensed milk, it happened that I have some leftover in the the fridge so I added in some for its nice scent. If you were to omit it, I suggest replacing by 1tbsp of sugar and 1tsp of vanilla extract.

Monday, June 28, 2010

【很香的】栗米布丁 Sweet Corn Pudding (Repost to Revise Recipe)








½ tsp agar-agar powder (see note)
550g water
250g coconut milk
30g custard powder (see note)
100g sugar
1 can whole kernel corn

½茶匙 燕菜精(看笔记)
550克 清水
250克 椰浆
30克 蛋黄粉(看笔记)
100克 糖
1 罐 罐装栗米粒


Mix all ingredients (except the corns) and bring to a boil over middle low heat,once bubbles appear continue to simmer till mixture becomes smooth and thick. Add in the corns and mix evenly. Remove from heat. Pour into cups, leave to cool at room temperature and refrigerate till set.



1) Custard powder can be replaced by cornflour but using custard powder will enhance the aroma of the pudding (custard powder is actually cornflour with added flavoring).
2) I find that the pudding is a bit soggy, so if I were to make this again I will try 1tsp of agar-agar powder.
3) Besides sweet corns, I think water chestnut is also suitable for this dessert.
4) The agar-agar powder I used was green colour, mixing with the yellow colour from the custard powder, that's why my pudding turned out to be this colour.


Friday, June 25, 2010

My Little Man Turns 4 Months Today!

25th June 2010

Happy 4 months Lucius!



他的hand-eye coordination越来越好,喜欢东摸摸,西摸摸。他开始慢慢发掘自己的身体,抓头发,拉耳朵,揉脸颊样样来。他已经能抓紧东西,几乎什么东西被他拿到他都会往嘴里塞。

他每天最喜欢的时光就是bathing time。水越踢越高,边玩边看着你微笑,似乎是在等待大人的鼓励和认同。

Tummy time时他已能用双手撑起上半身,头部左右转动。平躺时他会用双脚撑起小屁股挪动,没一下下他就能做90度旋转。除此以外,他一直在练习翻身,现在只差小屁股还没能翻过。爹地妈咪拭目以待看你表演翻几个圈。




Thursday, June 24, 2010

This is the One ~ Blueberry Yogurt Butter Cake 蓝莓优格牛油蛋糕

I have been looking for a butter cake recipe that suits my taste for the longest time. I have my usual butter cake recipe which I adapted and satisfied with in the past but I guess over time my taste bud just changes, now I prefer a lighter version. Light but moist and buttery.

And yes, this is the one.

The texture of this cake is somewhere between a heavy pound cake and sponge cake, exactly what I am looking for.

I like the fine crumbs as well (can you tell from the pictures?). It is as fine as this Fine Butter Cake but it's more fluffy and airy.

The blueberries are the bonus to this cake, I am quite sure even without the blueberries this cake tastes good too. This recipe is definitely a keeper for me, I think I will use it as my "ultimate" butter cake recipe, at least for the time being before I discover another great recipe.

One man's meat is another man's poison, though I keep raving about this cake, my mom still prefers the good old butter cake that I made whereas my dad prefers this one.

125g butter
1 cup sugar (80% filled)(about 160g-170g)
3 eggs
(C) – sift together
2 cups plain flour
2 tsp baking powder
¼ tsp salt
1 small tub yogurt (125g-150g) + milk = 1 cup OR 1 cup yogurt (either plain or flavoured is fine)
1 tsp lemon juice (optional)
1½ cups fresh blueberries

1) Beat (A) till creamy and fluffy.
2) Add (B), one at a time, mix well before each addition.
3) Fold in (C) alternate with (D) in 3 to 4 additions, beat till just incorporated. Do not over mix.
4) Pour the batter in a greased 9"x5" loaf pan.. Arrange (E) on top. Do not press.
5) Bake in preheated oven at 180C for 50-60 mins or until a skewer inserted and comes out clean (mine was cooked in 55 mins). Cool on wire rack.

1) If I were to make this cake again I will probably add more lemon juice because I like to have it to be a bit tangy. I didn't want to add lemon zest because I didn't want it to overwhelm the blueberries.
2) I used a non-stick black loaf pan. As heat will be absorbed more quickly with dark colour non-stick surface, I baked at 180C for the first 5 mins and reduced to 160C-155C thereafter. I usually reduce the oven temperature 20C to 25C lower when baking with this pan.

This cake tasted best the next day. Happy baking!

Tuesday, June 22, 2010

好学生坏学生 Good Boy Bad Boy





乳酸菌好喝! like the good boy or bad boy look? 你喜欢好学生还是坏学生的样子?

(Photo taken on 6th June 2010, Lucius, 3 months 1 week 5 days)

父亲节快乐 ~ 班兰咖椰蛋糕 Pandan Kaya Cake (Repost to Include English Recipe)

20th June 2010 今天是父亲节,我为我生命中最重要的两个男人 - 爸爸和Lucius他爸,做了这个不美但很好吃的班兰咖椰蛋糕。 不美是我自己说的,很不满意的外形,好吃是家人说的,尤其是爸爸赞不绝口,不知道是真的很好吃还是给我面子。:P

做这个蛋糕忙了一个下午,原因是第一次煮的kaya被我倒掉了。因为偷懒的原故我边煮边量材料等到下绿豆粉椰浆已经煮滚,结果不管我怎么搅拌都拌不均匀,绿豆粉已经结块了。 既然抢救不了,我只好放弃然后马上到住家楼下的杂货店买过材料重新再做。






Kaya 材料:
椰浆 500ml

清水 400ml

绿豆粉 9汤匙(约90g)

Instant Jelly Powder 1汤匙

糖 160g-180g(我开始用150g,边煮边试味再慢慢加)
盐 1/2 茶匙
Pandan Paste适量


2)把一片班兰蛋糕放入springform pan或cake ring里,倒入1/3热kaya,再加入一片蛋糕和kaya,加入第三片蛋糕重复这个步骤,最上面是kaya。


Pandan Kaya Cake

One 8" Coconut Pandan Cotton Cake (slice into 3pcs after cooling)
Recipe see
HERE (I increased 20g of flour to 120g and omitted the coconut cream powder)

Ingredients for Kaya:
500ml coconut milk
400ml water
9 tbsp (90g) green pea flour (Hoen Kwee flour)
1 tbsp instant jelly powder
160g-180g sugar (to taste)
½ tsp salt Some pandan paste

1) Put all ingredients into a pot and mix well before setting the pot over middle low heat to cook till thicken and smooth (stir while cooking).
2) Place a slice of cake into springform pan or cake ring, pour in 1/3 of the hot kaya and repeat the same till the last layer is cover with kaya.
3) Leave to cool in room temperature and refrigerate for at least 4 hours before removing from springform pan/cake ring and slicing.


Wednesday, June 16, 2010












端午节让我想起粽子,粽子让我想起婆婆。我怀念的何止是婆婆做的粽子?! 婆婆过世这么多年来我对她的思念不曾停过。即使婆婆无法看到我结婚生子,但我觉得在天之灵她是知道这一切的。我也能感觉到她在冥冥中保佑着我们。



Tuesday, June 15, 2010

Shenandoah Valley Blueberry Cake 蓝莓蛋糕

I bought a punnet of blueberries from the supermarket in my neighborhood when they were on sales. I paid SGD2.99 for 125g.

This is the first time I bought blueberries. I bought them specially for baking purpose. As I didn't have any recipe in mind, I browsed through a recipe book borrowed from the library and chanced upon this recipe.

The recipe uses a cup of blueberries, either fresh or frozen, and that means this cake is full of blueberries.

I was very excited as this was the first time I baked with blueberries, FRESH one.

With only basic ingredients used, not even vanilla was added, this cake tasted rather "plain" at first bite but I started to get addicted to it after second, third bites. I was able to taste the real taste of the cake, mild buttery and milky taste paired with slight tangy and very juicy blueberries, a perfect match.

Enjoy this simple, delicious cake for breakfast, a hi-tea or midnight snack.

The recipe is from The Best of the Bushel, a delicious volume of recipes from the Junior League of Charlotteville, Virginia.

1-2/3 cups plain flour
1-1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter (75g), softened (I used 90g)
3/4 cup + 2 tbsp sugar (I used ¾ cup only, 90% filled)
1 egg
1/3 cup milk (80ml)(I added extra 1 tbsp)
1 cup fresh or frozen blueberries (do not thaw)

1) Preheat the oven to 190C and generously grease a 9" square or round pan. Combine flour, baking powder and salt in a small bowl and stir to mix well.
2) Beat butter and sugar with a mixer at high speed until well combined.
3) Add egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.
4) Stir in half the flour mixture then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour mixture, then the rest of milk, mixing gently. Stir in blueberries.
5) Scrape the batter into the prepared pan and bake at 190C for 30 minutes or until the cake is golden, springs back when touched gently in the center and is pulling away from the site of the pan.
6) Serve a square cake right from the pan, warm at room temperature, cut into small squares. If it's round, let the cake cool in the pan on a wire rack or folded kitchen towel for 10 minutes, and then turn it out to cool on wire rack, top side down.

It's not necessary to flour the berries as the batter is rather thick, it would be able to hold the berries from sinking to the bottom.

(Recipe source: Southern Cakes by Nancie McDermott)

Monday, June 14, 2010

一大锅的罐头沙丁鱼咖哩 Canned Sardine Fish Curry





Recipe see HERE.

Friday, June 11, 2010

Thursday, June 10, 2010

小病一场/ 咸鱼炒花肉 Fried Pork Belly with Salted Fish

最近工作忙碌压力大,上菜也慢了。工作上有点小不开心,但是一看到宝贝Lucius什么不开心都抛在脑后。也有一件开心的事,就是看了Sex & The City 2,沉浸在两个小时的奢华梦里,暂时忘了现实的世界也挺不错。


前天开始觉得身体有点怪怪的,和同事说我很像要生病了。昨天喉咙开始觉得不舒服,浑身不自在,自己做医生买了lozenges + 喝果子盐,然后倒头大睡,以为一睡醒来会康复。



咸鱼炒花肉 Fried Pork Belly with Salted Fish

五花肉 400克 (切片,加入少许栗粉抓一下)
咸鱼 200克(切小小块)
蒜头 6瓣 (剁碎)
小辣椒 4条(切小段)




Monday, June 7, 2010


Lucius, 3 months, 7.1kg, 67cm.

Friday, June 4, 2010

比豆花还要好吃的“豆花” Soya Milk Pudding







Soya Milk Pudding 豆奶布丁(豆花)

Ingredients 材料:

1 litre soya milk (I used reduced sugar type)
250 ml fresh milk
1½ tsp agar-agar powder
Canned longan or other canned fruit, plain syrup, honey water, etc (optional)

豆奶 1公升(我用低糖的)
鲜奶 250毫升
燕菜精 1½ 茶匙

Method 做法:
1) Mix the first 3 ingredients in a pot, bring to a boil with medium heat. Keep stirring during the process. 首3样材料倒入锅里搅拌均匀,用中火煮至滚。过程要不停搅拌以免焦底。
2) Remove from heat, pour the pudding mixture into moulds/cups. Leave to cool at room temperature and refrigerate till set. 离火后倒入模型/杯子内,待凉后放入冰箱冷藏至凝结。
3) Serve with canned longan and longan syrup (optional). 享用前放上罐头龙眼和龙眼糖水(随意)。

Note 笔记:
1) I only stirred once in a while instead of keep stirring. The mixture didn't get burnt. 我只间中搅拌,没有焦底。
2) I refrigerated for about 10 hours. 我冷藏约10小时。

(Recipe reference: 星厨房)

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