Korean inspired caramelised Sweet Potato

>> Sunday, March 3, 2013

Found 2 sweet potatoes sitting on the kitchen bench and decided to do something with it.

I am normally not a big fan of sweet potatoes, but I couldn't stand seeing them sitting on the bench rotting their life away..

It's full house now and... I can experiment and make all these snacks hoping to have them gone in no time... Provided they are edible as how I imagined they would be.

So, inspired by a Korean side dish from a farewell dinner that I had with a friend that was leaving :(

The korean caramelised fried sweet potato!!!

It was a pretty simple dish involving minimal ingredients.

I couldn't find a satisfying recipe so I decided to make up one as I went along. Firstly I boiled the potatoes for 5 mins just to soften them up. Thinking that it will lessen the time for deep frying.

It was then peeling the skin off and chopping them into bite size pieces. Marinate it with sligh soya sauce and sesame oil. My impression was of it was sweet, but I like my sweets a little savoury and hence the soya sauce for some colour and taste.

While marinating, set up your wok or in my case.. my deep fryer to deep fry them :) Deep fry the sweet potatoes for 8-10 mins, until it is golden brown.

When the potatoes are deep-frying, heat up a pan with some sugar. This process is to caramelise them. Put a layer of sugar so they can caramelise evenly.

Once the sugar are browned and "liquidy", quickly toss the fried potatoes in to coat them with the sugar.

Plate them once down. Enjoy it best with a cuppa tea!


all time favourite : Banana Chiffon Cake

>> Monday, January 3, 2011

It has always been my childhood favourite; Chiffon cake

finally picked up the guts to try on a chiffon cake recipe after hearing the toughness in making one. Found a very mushy, ripe banana, so decided on banana chiffon cake.

my first attempt in making it and am very happy with it; though there is room of improvement for perfection. next time, I will be cutting some sugar and have it smoother.

recipe adapted from CookingCrave .

Banana Chiffon Cake


Egg yolk batter

6 egg yolks
1/4 tsp salt
60ml corn oil
170g banana puree (I just mashed up a very ripe banana)
1/2 tsp banana essence ( substituted it with vanilla essence instead )
30g caster sugar ( deducted 20g from the original recipe )
110g plain flour
3/4tsp baking powder ( alternately, can use 1/4 bicarbonate soda)

Egg White Foam

6 egg whites
1/2 tsp cream of tartar
100g caster sugar


  1. Combine egg yolk, salt and sugar and beat at high speed until lighter and fluffy. Then add in the banana puree and essence, continue to beat till well mixed. While beating, slowly add in the corn oil.
  2. Sieve in flour and baking powder into the mixture, do not over beat it.
  3. Add in the cream of tartar into the egg whites and sugar; beat it in high speed until soft peaks are formed. You will know that it is done when you turn over the bowl and the peaks will not topple over.
  4. Fold in 1/3 of the egg whites into the egg yolk mixture, and then the next 1/3 and finally the last 1/3 of eggwhites until well blended.
  5. Pour the batter into an ungreased chiffon cake pan and bake it in a preheated oven at 170c for 30-40 minutes or until cooked.
  6. Once done, remove it from the oven and invert it on a bottle top to let it cool. Only remove the cake when it is completely cooled.

the top of cake after cooling
Cool the cake inverted, so the cake doesn't sink to a flat piece of cake.

cake of the day!!


The ultimate and best: Pizza recipe

>> Wednesday, December 29, 2010

we never fail to love pizza...

First of all, sorry for not blogging for a long, long time.... I haven't had a proper place to bake or cook for the past year and hopefully, now that I'm done with studies, i can get back into baking and bake for all my loved ones :)

Have never tried making pizza and this time is my first time making it. It turned out preetty good and I'll definite recommend this recipe to everyone. Credits to Momelo .

Pizza is so easy, such that once it's rised... you can use your creativity to put on any of your favourite topping!!

I chose the most simple and my most loved, ham and pineapple pizza~

I shall restate the recipe here for your convenience :)

kneading and shaping the dough to desired size to fit the pan/tray

add in tomato paste on the pizza, it should be totally covering the dough and then topping and more cheessseeeee!!

Out fresh from the oven!

Base dough


3 cups of all purpose flour
1 cup warm water
1 tsp salt
1 tsp sugar
2 tsp active dry yeast
2 tbsp olive oil

First, we have to dissolve the yeast in the warm water until the water bubbles (takes around 5-10 mins depending on room temperature). Let it set for a while and while waiting, you can mix the flour, sugar and salt in a big bowl.

After a few minutes, add the yeast mixture into the bowl of flour mixture. You have to mix the mixture very well. Add the olive oil in when the mixture is mixed.

Then, this is where the kneading comes in. You can choose to mix and knead it with your hand or alternately with a mixing machine. It will be sticky at first but as you knead it, it will get smoother and easier; nearing to the next step. It takes around 10 minutes.

Let the dough (covered in the bowl, I used cling wrap on top of the bowl) set for 10 minutes or until the size of the dough doubles. While waiting you can prepare your toppings.

When the size of the dough has rised to desired, take it out and knead for about 4-5 minutes on top of a flour bench top, then flattened the dough and shape it however you want.

It is your choice to leave your shaped pizza on a tray and let it rise further more for a few minutes to further rise. After that, just add tomato paste and your favourite topping, topped with CHEESSSSEEE... In my opinion, from experience, I think it would have been better to mix tasty cheese and mozarella together.

Bake it for about 15 mins or until desired crispiness at 180 degrees.

Served while it's hot.. Viola!!~



Strawberry Cheesecake

>> Sunday, January 31, 2010

strawberry cheesecake.

It is this time in
summer where we can get lots of strawberries and at a really cheap price.

who can ever get sick of
strawbeerrrriiieeeeeeeesssssss, creammmmm and chhheeeeeeeeeeeessssseeee!!



Butter 110g, diced
Chocolate Rippled Cookies 200g, finely crushed


Cream cheese 500g, diced
Castor sugar 140g
Lemon juice 2 Tbsp, strained
Powered gelatine 1.5 Tbsp + 1 tsp. dissolved in 100ml water
Strawberry puree 300g
Thickened cream 400ml


Strawberry Jelly powder (one packet)
Strawberries 8, halved


First line the base of the cake with cling wrap


  • Melt butter in pan over low heat. Pour melted butter onto crushed biscuit, mix it evenly and press it onto the tin with a metal spoon (or hands with gloves) till compact.
  • Fridge the base for 30 mins
  • Beat cream cheese, sugar and lemon juice until smooth. Pour in combined gelatine and strawberry puree and mix well. Blend in cream.
  • Carefully spoon filling into pan.
  • Cover cake pan and refridgerate for at least 6 hours.
  • Prepare the strawberry as instructions. Put halved strawberries on top of cake and pour jelly mixture. Fridge and serve chilled.
  • I personally prefer the biscuit base to bit not as thick, so becarefull as to not making the base too thick. You can also add crushed wafers or cornflakes for a crispier base.
  • Remember to not leave the cake out too long before serving as the jelly on top will melt.
  • For the gelatine, I would first soak it with the water, then microwave it for about 40 seconds to ensure no lumps in it. You can choose to double boil the gelatine if wanted.
  • Choose to make individual cheesecake or on a 23cm cake base
  • Size of individual cheesecake is made from a muffin pan, makes around 12.


Parmesan Lamb Cutlets

>> Monday, January 4, 2010

Parmesan lamb cutlets.

Made early in the morning.

Surprisingly, it doesn't taste or feels like rubber when eaten in the afternoon, without heating up. Tender and juicyness, RETAINED.

So, I would think that this will be a perfect dish for picnics and outings on a breeze summer day.


Makes:12 Preparation: 25mins +30mins chilling

Cooking: 6-8mins per batch

4 thick slices white bread, crusts removed (I used breadcrumb instead)

1/2cup Shredded Parmesan

1/2cup Plain flour

2 eggs, lightly beaten

12 Frenched lamb cutlets

vegetable oil, to shallow fry

1. Tear bread into pieces, place into a food processor. Process until coarse crumbs form. Combine with Parmesan and spread onto a plate. Spread flour onto another plate, and lightly beat the eggs in a shallow bowl.

2. Dip all the cutlets in the flour and shake off excess. Working one at a time, dip into egg, then coat in breadcrumb mixture, pressing on gently. Arrange cutlets in a single layer on a plate, cover and refrigerate for 30mins.

3. Heat about 2cm of vegetable oil in frying pan. Cook the cutlets in batches for 3-4mins each side, until golden brown. Drain on paper towels.

Source: Spring Coles Magazine

Enjoy some lamb not only in chilling winter but also in the fire-y summer!


Blueberry Cupcakes with Cream Cheese frosting

>> Tuesday, December 22, 2009

Blueberries Cupcakes with Cream Cheese Frosting.

i LOVE cupcakes... especially the pretty ones that you can get in shops.

I made these cupcakes for an event and arranged them nicely on a cupcake holder that I got from my birthday.

Sadly, I forgot to take a picture of it on the holder and this picture is of courtesy to a friend of mine.

Ingredients (makes ard 20):


250 grams butter
250 grams castor sugar
200 grams eggs (approx 4 eggs)

250 grams cake flour (or plain flour)
1 1/2 tsp baking powder

80ml milk



  1. Beat the butter and sugar until light and fluffy.
  2. One at a time beat in the eggs, then beat in the vanilla essence
  3. Alternately add the sifted flour mixture and the milk, starting and finishing with the flour mixture
  4. Scoop batter in baking cups until 2/3 full
  5. Place two to three or as desired blueberries into each cupcake.
  6. Bake at 180C for 20-25 minutes

Cream Cheese frosting

125 grams butter
250 grams cream cheese
120 grams icing sugar

  1. Cream butter and cheese until light and fluffy.
  2. Put in icing sugar and cream again until smooth.
Some tips:
  • Do not cream the butter and cheese too much or the frosting will end up runny
  • It is essential to cool the cupcakes before decorating
  • Decorate it with a pipe or just swirl it with a knife!
  • Remember to bake it on the muffin pans as it will come out in a nicer shape, DO NOT BE LAZY, or your cupcake will come out flat. (previous experience has thought me so)
Simply add a touch of yourself on the cupcake


Strawberry Yogurt Pudding

>> Monday, December 21, 2009

strawberry yogurt pudding.

A very good friend of mine made this yogurt pudding for an outing. The texture was perfect,
not too soft, not too hard.

texture 98%
presentation 100%

was made to please....

what more, it was made of my most favourite,

refreshing, perfect for summer!

I managed to get hold of her recipe and am sharing it out.
courtesy to my dear friend.


450 ml strawberry flavoured yogurt / plain yogurt
500 ml milk
2 punnets of strawberries
150g castor sugar
100ml water
30g gelatine powder

1 box of strawberry flavoured jello


  1. Follow the instructions on the box of the jelly and set it on the bottom of the mould. This can be done on the night before.
  2. Soak gelatine powder in 3 tbsp of water for 3 minutes and microwave it for 20 seconds until powder dissolves. Set aside and let it cool.
  3. Cut the strawberries into cubes.
  4. Combine strawberries and yogurt, mixing it in a blender.
  5. Heat up milk and sugar, till the sugar completely dissolves.
  6. Combine yogurt mixture,milk, gelatine and mix well.
  7. Pour it into the mould, (on top of the jelly, done beforehand) and place it in the freezer till set.
  8. Remove from mould and serve.


  • Can be replaced with other fruits
  • Using the same flavoured yogurt according to the fruit used can contribute to a better flavour
  • Can substitute yogurt with low fat and less sugar yogurt for a healthier option


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