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Potato Curry Puffs 马铃薯咖喱角


Today's post is a quick and easy family snack .... Potato Curry Puffs. Since I've still had potatoes on my pantry and some leftover frozen puff pastry, I quickly made this flaky Potato Curry Puff as an afternoon snack. Just boil the potatoes till soft, then fry it together with curry powder and onion with little milk. After wrapping the potato filling with the pastry, about 20 pieces, I stored half of them into the freezer. These can be baked as and when I feel like it or when I have unexpected guests for tea. 

Potato Curry Puffs

    Ingredients: makes 20 
     1 packet Frozen puff pastry, (only need large 5 pieces) thaw pastry in chiller for few hour before use
     450g Potato
     3 tbsp Curry powder
     4-5 tbsp Milk
     1 large Onion, chopped
     1 tsp Sugar
     3/4tsp Salt or to taste
     1tsp Chicken powder
     1 beaten egg

  • Wash potatoes and peel skin.  Boil potatoes with a pinch of salt until soft and tender for about 15-20 minutes Mash cooked potatoes with a fork, leaving some chunks behind.
  • Add enough oil in wok, use medium heat fry onion and curry powder till fragrant.
  • Add cooked potatoes together with the seasoning and milk, stir fry well. Dish up potato filling and leave to cool.
  • Place puff pastry sheet on a lightly floured table top and use a pizza cutter to cut pastry sheet into 4 equal square sheets.
  • Put potato filling (about 1 to 1.5 tablespoon)  on pastry sheet (refer picture) leaving enough border so that it can be folded over and sealed.
  • Egg wash the border and fold the edges together. Then use fork press down the edges to seal the border. Place the potato puffs on a lined baking tray and egg wash the tops of each puff..
  • Bake at preheated oven at 200C for about 25-30 minutes or until golden brown.


     1包 冷冻酥皮,(只用5大片)放冷藏室解冻数小时
     450克 马铃薯
     4-5汤匙 牛奶
     1粒 大洋葱,切碎
     1茶匙 白糖
     3/4茶匙 盐或适量
     1茶匙 鸡精粉
     1个 鸡蛋,打散

  • 马铃薯洗净去皮。放入沸水中(加入少许盐)煮约15-20分钟这熟。用叉把马铃薯稍微压烂。
  • 热锅加入适量的油,用中火将洋葱和咖哩粉炒香。
  • 倒入马铃薯和调味料和牛奶,拌匀即可。冷却后备用。
  • 台面撒些面粉,放上酥皮,用pizza刀切出四个小方格。
  • 放入1 到 1.5 汤匙马铃薯馅在皮上(请看图),用蛋液涂边。将酥皮对折成三角形,用叉压实边缘。
  • 烤盘放上牛油纸,将咖喱角放上。皮面扫上蛋液,放入预热烤箱200度烤约25-30分钟或烤至皮面金黄色即可。
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This post is linked to the event, Little Thumbs up organised by
 Doreen from my little favourite DIY and Bake for Happy Kids,
 hosted by Jasline from Foodie Baker  

Congratulation NewsLoop turns 2 today!
Just received this huge chocolate cookie from NewsLoop ~ Thank you!

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Blueberry Yoghurt Chiffon Cupcakes 蓝莓酸奶戚风蛋糕


I've bought quite a lot of blueberries lately as they are not only cheap, around S$7 plus for 3 punnets but the berries are firm, sweet and juicy. So after making the Yoghurt Blueberry Cake, I immediately made this Blueberry Yoghurt chiffon cupcakes with the blueberries inside the small cakes. Hope you're not getting tired of seeing 2 consequent posts with blueberries and yoghurt :D Frankly, I'm very pleased with the end result. The cake was light and soft with the sweetness of the blueberries that just burst in my mouth! I even chilled the remaining cakes in the fridge and they were still fresh and soft even for the next 2 days. Hmm .... gonna bake more :D

Blueberry Yoghurt Chiffon Cupcakes

     3 Egg yolks (70g egg)
     25g Sugar
     40g Corn oil
     1tsp Lemon juice
     1tsp Vanilla extract
     100g Natural yoghurt
     80g Plain flour (sifted)
     Lemon zest from one lemon
     4 Egg whites
     55g Sugar
     1 punnet/125g  Fresh blueberries, sprinkle some flour on it.

  • Preheat oven to 160C.
  • In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add lemon juice, lemon zest and yoghurt into it, mix well and till smooth. Sift in the plain flour and mix well.
  • In a mixing bowl, whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
  • Fold 1/3 of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
  • Spoon batter into 9 cupcake liners to half. Place blueberries over it and spoon remaining batter to 3/4 full and bake for about 25 minutes.
  • Bang the baking tray together with the small cakes on the counter top 2-3 times once they are straight out from the oven, as this will prevent the cakes from shrinking. Leave cakes to cool before consuming.

     3个 蛋黄 (全蛋一个约70克)
     25克 细糖
     40克 栗米油
     1茶匙 柠檬汁
     1茶匙 Vanilla香精
     100克 原味酸奶
     80克 面粉,过筛
     1粒 柠檬皮屑
     4个 蛋白
     55克 细糖
     125克 新鲜蓝莓,撒点面粉

  • 预热烤箱至摄氏160度。准备9个满分纸杯。
  • 蛋黄加入糖和油拌匀,倒入柠檬汁,柠檬皮屑及酸奶,混合均匀至滑。筛入面粉搅拌均匀。
  • 蛋白搅拌至起粗泡沫,分次加入细糖,打至硬性发泡。
  • 取出1/3蛋白霜与面糊翻拌均匀,再倒入剩余的蛋白,用橡胶刮刀轻轻翻均匀。
  • 将面糊倒入纸杯半满,铺上蓝莓。再倒入剩余的面糊至3/4满。
  • 放进预热烤箱烤约25分钟即可。
  • 烤好后的蛋糕连烤盘在桌面敲打几下,敲出气泡。
  • 蛋糕待凉后即可享用。
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Hope you have a great day ahead!

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Yoghurt Blueberry Cake 酸奶蓝莓蛋糕


Look at this petite cake. Doesn't it look pretty with those little blueberries on the surface? As this cake is only 6 inches (15cm) in diameter, we finished it off very quickly.  The texture is just like a cheesecake, moist, soft and light. No wonder May said she had baked this cake many times already. Thanks May for sharing this yummy recipe. You'll be surprised that this is actually an ordinary cake but the egg yolks and egg whites are separation method and the cake is steam baked. I've added some blueberries in the batter and purposely dropped few more fresh blueberries on the top before baking. I'm so happy that my cake came out perfect with those blueberries were still intact on the surface. Best to chill the cake before serve and to go with a cup of coffee.

Yoghurt Blueberry Cake

     3 Egg yolk  (70g each)
     120g Natural yoghurt, room temperature
     20g Whipping cream
     35g Butter, melted
     1/2 tbsp Lemon juice
     30g Plain flour
     15g Corn flour
     3 Egg white
     50g Caster sugar
     adequate fresh blueberries

  • Combine natural yoghurt and melted butter together, stir till smooth with a hand whisk.
  • Add in whipping cream and egg yolks, blend well. Sieve in plain flour and corn flour, mix till smooth.
  • In a cake mixer, whisk egg whites till foamy and add sugar in 3 batches. Whisk till peak form.
  • Fold egg white in 3 batches to the yoghurt mixture until well incorporated.
  • Pour half of the batter into a 6 inch round (lined base) cake pan and place some blueberries on it and pour the remaining batter over it. Then drop a few more blueberries on top.
  • Place the cake pan into bain-marie, a pan with water half way up the sides in pre-heated oven 150C for 70 minutes (I baked 60 minutes). *Place the cake pan at the lowest level in the oven.
  • Leave cake in pan to cool down completely before removing. Best to chill for few hour before serving.


     3个 蛋黄 (全蛋约70克)
     120克 酸奶
     20毫升 动物性奶油
     35克 牛油 (加热融化)
     1/2汤匙 柠檬汁
     30克 普通面粉
     15克 栗米粉

     3个 蛋白
     50克 细糖

  • 将酸奶从冰箱出去放置到常温和融化的牛油混合搅拌均匀至滑。
  • 加入动物性奶油和蛋黄拌匀后,加入过筛的面粉和栗粉搅拌至细腻光滑,即成酸奶糊。
  • 将蛋白打至起粗泡,分3次的加入细糖,打至拿起来蛋器上部呈略弯弧度而盆中的蛋白糊中有弯钩状即可。
  • 将1/3蛋白糊加入酸奶糊中,以刮刀从边缘刮下后的切半方法搅拌。(切记不可画圈搅拌,这样蛋白容易消泡) 将剩余的蛋白糊全部倒入,拌匀。
  • 将一半的蛋糕糊倒入6寸里烤盘 (底部铺上一张不粘纸) 放上蓝莓,并将剩余的蛋糕糊倒入。最后多加几粒蓝莓在表层上即可。
  • 用水浴法以150度烘烤70分钟。(我烤了60十分钟)。*将烤盘放在烤箱的最低那层。
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Enjoy and Have a Wonderful Weekend Ahead!

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Osmanthus Chia Seed Chiffon Cake 桂花奇异籽戚风蛋糕


I love osmanthus and the scent is so soothing. I'm sure you can tell that I love osmanthus very much as I've shared my osmanthus recipes with you before. So today, I'm sharing this Osmanthus Chia Seed Chiffon Cake with you. This recipe is similar to my Earl Grey Tea Chiffon cake but with a little adjustment on the flour and I changed the sugar to osmanthus sugar syrup (store bought).  I've also added 2 tablespoons black chia seeds for some crunch. Overall this chiffon cake is perfect with a hint of osmanthus fragrance, and soft, cottony texture. I even baked a second one the next day.

You may like to check on my osmanthus recipes by clicking on the pictures to my posts.
 photo tangyuan029_zps2e8d66ed.jpg  photo osmanthuseggtarts052_zpsff0f8739.jpg  photo osmanthusOolongSnowskinMooncake053a_zpsd80a8237.jpg osmanthus-cropped photo d01bedca-e57c-4e58-b803-df4ca6792208_zps858da8a0.jpg

Osmanthus Chia Seed Chiffon Cake

      60g Plain flour
      2 tbsp Black chia seeds
      3 Egg yolks (large egg - 70g each)
      1 1/2tbsp Osmanthus sugar syrup
      50g Corn oil
      80ml Hot water
      2 heapful tbsp Dried osmanthus flower
       60g Sugar
       3/4 tbsp Corn flour (7g)
       3 Egg whites

  • Boil 100ml water together with 2 tbsp dried osmanthus flower, off heat. Cover and leave to cool. Strain dried osmanthus flower through a fine sieve and measure osmanthus liquid to 80ml.
  • Sieve flour twice and mix well with chia seeds. Combine egg yolks and osmanthus sugar syrup in a bowl and mix well with a hand whisk. Combine osmanthus liquid and oil together. Blend well with the egg mixture. Add flour mixture and mix well.
  • Make meringue - Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
  • Fold meringue to the egg yolk mixture in 3 batches with a rubber spatula. Pour batter evenly into 20cm ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles. (My cake was little too flat as my pan was 21cm)
  • Place cake pan in the pre-heated oven 170C and bake for about 40-45 minutes.
  • When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.


     60克 面粉
     2汤匙 黑奇异籽 (可不放)
     3个 蛋黄 (全蛋一个约70克)
     1.5汤匙 糖桂花
     50克 玉米油
     80毫升 热水
     2大汤匙 干桂花

     60克 细砂糖
     3/4汤匙 玉米粉 (7克)
     3个 蛋白

  • 用100克清水和2汤匙干桂花煮沸,熄火。盖上盖待凉后过滤,量出80毫升桂花水,备用。
  • 面粉过筛两次后和黑奇异籽混匀。用打蛋器把蛋黄及糖桂花拌匀。将桂花水和玉米油混合均匀,倒入蛋糊里,搅匀。跟着把粉类加入,拌匀至滑。
  • 将细砂糖与玉米粉混合均匀。用搅拌机把蛋白打至大起泡,糖类分3次加入,打至硬性泡。
  • 取出1/3的蛋白霜与面糊翻拌均匀,再倒入剩余的蛋白霜,用橡胶刮刀轻轻翻拌均匀即可。倒入一个20cm戚风烤盘。轻轻把气泡敲出。(我用的是21cm,所以我的蛋糕有点矮)
  • 把烤盘放入预热烤箱倒数第二层,烤约45分钟。
  • 烤好后的蛋糕从烤箱里取出,立即倒扣直到冷却后脱模即可享用。
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**蛋糕带有淡淡的桂花气香,感觉很舒服。蛋糕很松软, 加了黑奇异籽有点咬劲。口感真的很不错!

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Tuna Potato Salad with Wasabi Dressing 金枪鱼马铃薯沙拉


I love the versatile potatoes that can be cooked in many ways. I made this refreshing Tuna Potato salad and added wasabi dressing to give an extra kick. It is very easy to combine the few ingredients together with the cooked potatoes and I just tossed them with the wasabi dressing.  Serve as a perfect side dish or a satisfying stand-alone dish.

Tuna Potato Salad with Wasabi Dressing

       500g Mini potatoes
       1 can Tuna (chunk in mineral water),drained and flaked
       10-15 pcs Cherry tomatoes, halved
       100 - 200g Baby spinach or lettuce, rinse and drain

       Wasabi dressing
       150g Mayo
       1/2 tbsp Wasabi paste, or to your taste
       2-3 tsp Lemon juice
       1 tbsp Olive oil or a little more if you find the dressing is still too thick

  • Mix the wasabi dressing ingredients together in a bowl and chill in the fridge until ready to serve.

  • Wash potatoes and peel skin. Boil potatoes (with a pinch of salt) until just tender for about 15-20 minutes. Drain and cool immediately under cold water.
  • Cut potato into quarters and place in a large bowl. Add tuna and tomatoes with a dash of pepper and salt to taste. Pour in wasabi dressing over potato and tuna mixture and toss well. Serve over field greens.

金枪鱼马铃薯沙拉 (山葵酱)

     500克 迷你马铃薯
     1罐 金枪鱼,滤干 水份,插散
     10-15粒 小番茄,切半
     100-200克 沙拉菜,洗净

     山葵酱 (日本青芥茉)
     150克 美奶丝
     1/2 汤匙 山葵或适量
     2-3茶匙 柠檬汁
     1汤匙 橄榄油,可多加如酱料太稠

  • 把山葵酱料混合均匀。放进冰箱冷藏,备用。

  • 马铃薯洗净去皮。放入沸水中(加入少许盐)煮熟约10-15分钟。用冷水冲洗后切块。
  • 将马铃薯,金枪鱼及番茄拌入一个大碗里,撒上适量的盐,胡椒粉和山葵酱,拌均匀即可。盘底铺些沙拉菜,然后放上马铃薯料即可享用。
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This post is linked to the event, Little Thumbs up organised by
 Doreen from my little favourite DIY and Bake for Happy Kids,
 hosted by Jasline from Foodie Baker  

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Lemongrass Cream Brulee 香茅焦糖布丁


Tired of eating the traditional French Cream Brulee?  Why not tweak it with lemongrass and some ginger? You may like this dessert with a crunchy of caramel sugar on top while the combination of lemongrass and ginger gave it a distinctive yet delicious taste. 

Lemongrass Cream Brulee 

    Ingredients: makes 6 small ramekins
      1 large Egg
      3 Egg yolks
      40g Caster sugar
      120g Fresh milk
      250g Whipping cream
      3 slices Ginger
      2 stalks Lemon grass, white part only, sliced

  • Preheat oven to 150C.
  • Pour fresh milk and whipping cream into a sauce pot with lemon grass and sliced ginger. Bring the cream mixture to boiling point, then lower the heat and simmer gently for 3 minutes. Strain cream and discard ginger and lemon grass,set aside. 
  • Lightly beat the sugar and eggs together in a large bowl until pale and smooth. Strain the egg mixture through a fine sieve.
  • Gradually add the cream to the egg mixture while whisking vigorously. This will temper the eggs so that they do not curdle. Once all of the cream has been added into the eggs, strain again and pour the mixture into ramekins.
  • Put the ramekins in a large cake pan or roasting pan and pour in enough hot water to come halfway up the sides of the ramekins.
  • Cook on the centre shelf for about 30-40 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove the ramekins from the water and allow to cool to room temperature and refrigerate for at least 3-4 hours or till next day.
  • Before ready to serve, sprinkle some caster sugar evenly over the custard, then caramelize with a blowtorch in a circular motion 2 to 3 inches above the surface. Allow a minute to harden.


      1个 全蛋
      3个 蛋黄
      40克 细糖
      12克 牛奶
      250克 动物性奶油
      3片 嫩姜
      2 香茅, 只要白部位。切片

  • 预热烤箱150度。
  • 将牛奶,动物性奶油,香茅和姜片混合在锅里煮至滚,用小火焖煮3分钟,过滤备用(把姜及香茅拿掉)。
  • 在另一个碗中,把糖和鸡蛋搅打至白与滑, 用筛网过滤蛋液.
  • 将奶汁慢慢的倒入蛋液里。以免让蛋液结块,必须一边加入一边不断的搅拌。搅拌后的鸡蛋牛奶液,再过滤一次才倒入皿中。放入深烤盘中,烤盘倒入热水。
  • 放入预热烤箱(中间格)烘烤约30-40分钟或至蛋液表面凝固而轻力摇晃下会微盪,馀温会将蛋液煮熟。从烤箱拿出布丁待凉后冷藏三至4个小时或到隔天。
  • 取出布丁,表面平均撒上白糖,用喷枪距离2至3寸,将白糖烧成脆皮糖衣即可享用。
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    Hope you have a wonderful week ahead!

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    Fish Stew With Salmon and Vegetables 蔬菜闷三文鱼

    Due to the hot and humid weather, I've been trying to stay away from the kitchen. To make thing easy and life comfortable, I cooked this Fish Stew with Salmon and Vegetable soup which paired well with bread for our lunch.   The meal was quite a filling with the addition of potatoes and you needn't to boil the salmon at all. All you have to do is to just let the salmon soak in the hot soup for a good few minutes till it is done and you'll be able to enjoy a delicious comfortable and healthy meal. You can also prepare the vegetable soup first and boil it up before adding the salmon into it. 

    Fish Stew with Salmon and Vegetables

      Ingredients: serves 4
           1 tbsp Margarine or butter
           1 tbsp Garlic, chop finely
           4 Potatoes,  peel and chop into cubes (about 700g)
           3 Carrots, peel and chop into cubes (about 500g)
           2 Onions, shredded (about 250g)
           150g Broccoli, cut into florets
           800ml Vegetable stock or chicken stock + 400ml Water
           1-2 Bay leaves (optional)
           200ml Whipping cream
           2 tsp Cornstarch + 2 tbsp water (optional)
           salt and pepper to taste
           300-400g Salmon fillets, without skin and bones, cut into 3cm pieces, season with little salt and pepper
           some fresh parsely or dills, as garnishing
           Bread, to serve

    • Heat margarine in a large pan over medium fire. Stir fry onion and garlic until fragrant.
    • Add potato and carrot. Mix well. Add bay leaves, stock and water, bring to boil. Lower heat and simmer for about 20-30 minutes until the vegetables are tender. Add in broccoli and cook for a few minutes.
    • Stir in whipping whipping and cornstarch water to make soup thicker; bring to boil. Season with salt and pepper to taste.
    • Turn off heat, and add salmon pieces into soup. Cover with lid and leave to soak in the flavours for 5 minutes until they are completely cooked.
    • Serve hot with a sprinkle of parsley or dill and bread on the side.
       Recipe adapted from Women's Weekly with some adjustments


         1汤匙 植物黄油或牛油
         1汤匙 蒜蓉
         4粒 马铃薯,切块 (约700克)
         3条 胡萝卜,切块 (约500克)
         2粒 洋葱,切丝
         150克 西兰花,切小
         800毫升 菜汤或鸡汤 (买盒装的)+ 400毫升 清水
         1-2片 月桂叶 (可不加)
         200毫升 动物性奶油
         2茶匙 玉米粉 + 2 汤匙清水,搅匀备用(可不加)
          300-400克 三文鱼,去皮去骨,切成约3cm大,撒少许盐和胡椒粉腌制
          香菜或罗适量, ~点缀

    • 以中火融化黄油,把洋葱及蒜蓉炒香。
    • 加入马铃薯和胡萝卜拌匀。倒入汤和清水煮至汤滚。调低火候将马铃薯和胡萝卜煮约20-30分钟或至软。然后把西兰花加入,煮约几分钟。
    • 接着拌入动物性奶油和玉米粉水,搅匀,以中火煮至汤有点溶稠,撒些适量的盐和胡椒粉。
    • 熄火,把三文鱼倒入拌匀。加上锅盖把三文鱼闷约5分至熟。
    • 然后撒些香菜或罗即可享用。
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    This post is linked to the event, Little Thumbs up organised by
     Doreen from my little favourite DIY and Bake for Happy Kids,
     hosted by Jasline from Foodie Baker  

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    Banana and Rolled Oat Muffins 香蕉燕麦满分


    These Banana & Rolled Oat Muffins are perfect for morning breakfast or afternoon snack. Great texture with rolled oats, light and flavourful.  You'll be surprised only one egg was used which is a good healthy option with no butter but only a little oil needed. The only problem was that the muffins got stuck to the muffin cases. Probably, I'll need to grease or spray the liners. Overall I like these healthy muffins and they tasted better the next day. I keep the muffins in room temperature for a day and finished them off the next morning.   

    Banana & Rolled Oat Muffins

      Ingredients: makes 7-8
         130g Self raising flour
         1/2 tsp Cinnamon powder
         1/4 tsp Baking soda
         50g Rolled oats
         50g Brown sugar
         1 tbsp Honey
         1 tsp Vanilla extract
         1 Eggs (70g)
         100g Natural yoghurt
         30ml Canola oil
         125g Ripe banana, mashed

    • Preheat oven to 200C. Line a muffin pan with paper cases.
    • Sift (twice) flour, cinnamon and baking soda into a bowl. Add oats and brown sugar, stir to combine.
    • Whisk egg, yoghurt and oil together. Add mashed banana and stir to combine. Pour into dry ingredients and mix together using a rubber spatula until just combined. Mixture may be lumpy and does not have to be evenly mixed.
    • Spoon mixture into paper cases and top with a slice of banana. Bake for 25-30 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.

         Recipe adapted from Taste.com with some adjustments

         130克 自发面粉
         1/2茶匙 肉桂粉
         1/4茶匙 苏打粉
         50克 燕麦
          50克 赤糖
          1汤匙 蜜糖
          1茶匙 Vanilla香精
          1个 全蛋 (约70克)
          100克 酸奶油
          30毫升 菜油
          125克 熟透香蕉,压烂

    • 预热烤箱200度。准备7-8个满分纸杯。
    • 将自发面粉和苏打粉过筛两次到碗里,加入燕麦及赤糖,拌匀。
    • 把鸡蛋,酸奶油和菜油一起搅匀,加入香蕉搅拌均匀。 倒入粉类,用橡胶刮刀轻拌面糊,不须要搅拌至完全均匀(面糊还带有点粒状)。
    • 把面糊倒入7-8个满分纸杯,铺一片香蕉在面上。烤约25-30分钟至熟。从烤箱取出后,蛋糕先留在烤模中,待5分钟后才放到网架待凉。
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    香蕉燕麦满分 ~ 虽然蛋糕会粘在纸杯上,但蛋糕很香,很松软,加了燕麦更加健康。我觉得蛋糕留到隔天会更好吃。


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