Mango Avocado Salsa 芒果鄂梨莎莎酱


I love Mango Salsa as it is very healthy and refreshing. You can eat it on its own as a salad with greens, dips or serve as a side dish to complement with grilled food. Hope you'll try this no fuss free recipe at home too.  I'm sure everyone will love this appetizing salsa to bits.

Mango Avocado Salsa 

      1 mango, peeled, pitted and diced to cubes
      1 avocado, peeled, pitted and diced to cubes
      1-2 small shallot, slice thinly
      1-2 red chillies, cut finely
      lime juice from 2 green limes
      2 tbsp chopped coriander leaves

  • Mix all the cut ingredients together in a bowl and squeeze lime juice over it and mix well. Chill for 1-2 hours before serving.

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      1粒 芒果,去皮,去核,切丁
      1粒 鄂粒,去皮,去核,切丁
      1-2粒 小红葱,切细
      1-2条 红辣椒,切细
      2粒 青柠汁
      2汤匙 芫荽碎

  • 将所有切好的材料放入一个碗里,挤入青柠汁,搅拌均匀。收入冰箱冷藏数1-2个小时便可享用。

Mango Tomato Salsa 芒果番茄莎莎酱

This post is linked to the event, Little Thumbs Up (November 2015 Event : Mango)

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Mango Coconut Jelly 芒果椰香果冻


This Mango Jelly is yummy and refreshing with the combination of coconut milk and mango fragrance. Not only that, it can be easily prepared too. The jelly looks pretty like a flower as I used the same mould that I'd used for Sakura Jelly.  You can use any other cute moulds or cups to make this jelly, if you don't have the flower shape mould. Definitely a simple and pretty dessert to bowl over your friends and family at home or for any other occasions.

Mango Coconut Jelly

      Bottom layer
      200ml coconut milk
      4tbsp  caster sugar or to taste
      1 tsp agar agar powder
      150ml fresh milk

      Top layer

      350g mangoes flesh (about 3 mangoes), chopped

      50ml water
      1 tsp agar agar power
      3.5 tbsp sugar or to taste

      2 tsp lemon juice

  • Bottom layer
  • Place all the ingredients in a pot and stir to boil at medium low heat for 2 mins. Turn off heat. and stir for another minute. Pour liquid mixture into the mould. Leave to cool and place in the fridge to chill for 15 minutes.
  • Top layer
  • Puree mangoes and water to smooth.
  • Then place all the ingredients and mango puree (except lemon juice) in a pot and stir to boil at medium low heat for 2 mins. Turn off heat, add lemon juice and stir for another minute with a hand whisk.
  • Take the set jelly mould out from the fridge, and gently scratch the jelly with a sharp knife. This will make the jellies stick together. Then pour the hot mango liquid on top. 
  • Leave jelly to cool in room temperature and chill it in the fridge for 2 hours before serving.
      the method of making this jelly is similar to here and get the mould from here
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      200毫升 椰乃
      4汤匙 细砂糖或适量
      1茶匙 菜燕粉
      150毫升 牛奶

      350克 芒果肉 (约3粒),切碎
      50毫升 水
      1茶匙 菜燕粉
      3.5汤匙 细砂糖 或适量
      2茶匙 柠檬汁

  • 下层 
  •  将所有的材料放进锅里,以中小火煮致滚,要不停的搅拌约2分钟,熄火。再搅拌1分钟即可。倒入模子。待凉,收进冰箱冷藏15分钟。
  • 上层
  •  将芒果肉和水搅打成泥致滑。
  • 然后把全部材料和芒果泥(除了柠檬汁之外)放进锅里,以中小火煮致滚,要不停的搅拌2分钟,熄火。加入柠檬汁再搅拌1分钟即可。
  • 把凝固好的下层果冻从冰箱拿出来,用刀子轻刮几下,这样两者才会互相粘在起。然后把煮好的芒果液体倒上去。
  • 待凉后再入冰箱冷藏2小时便可享用。
     ** 果冻自作过程跟这里差不多一样。模子这里买得到。


This post is linked to the event, Little Thumbs Up (November 2015 Event : Mango)

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Nutella Banana Bread Nutella 香蕉面包


This Nutella Banana Bread recipe is almost the same as the Nutella Banana Muffins that I posted 2 years ago. I didn't hesitate to bake this bread when I saw Phong Hong shared her recipe on her blog last month. In fact this is the second time that I baked this bread in the same week. This bread was really yummy, moist and soft, everyone in my family just loved it even though I didn't make a nice swirl on the bread.

Nutella Banana Bread

     250g self-raising flour
     1 tsp ground cinnamon
     60g brown sugar
     3 overly ripe banana (about 250g without skin ), mashed
     130g butter, melted and cooled
     125g natural yogurt
     2 large eggs, lightly beaten
     1 tsp vanilla extract
     10 tsp Nutella
      one loaf pan 9 x 5.5 inches (greased and lined pan)

  1. Sift flour and ground cinnamon into a large mixing bowl. Add sugar and use a hand whisk to mix everything together. Make a well in the centre.
  2. In another mixing bowl, combine mashed banana, melted butter, eggs, vanilla extract and yogurt. Pour into flour mixture. Gently fold to combine until batter is evenly mixed.
  3. Pour half of the batter into a greased loaf pan. Dollop 5 heapful teaspoons of Nutella onto the batter and using a skewer or butter knife, swirl the Nutella.
  4. Pour the remaining batter on top and dollop with another 5 heapful teaspoons of Nutella and swirl as above (4).
  5. Bake at preheated oven 180 deg C for about 60 minus or until skewer inserted into the cake comes out clean.
  6. Cool the cake in the pan for 10 minutes before turning out onto a cooling rack to cool completely.

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Nutella 香蕉面包

     250克 自发面粉
     1茶匙 玉桂粉
     60克 赤砂糖
     3条 熟透香蕉,(约250克)
     130克 融化牛油,待凉
     125克 天然优酷或酸奶
     2个 大全蛋,打散
     1茶匙 香草香精
     10茶匙 Nutella 酱

     1 个 9.5 x 5.5寸烤盘,抹油底部铺纸

  1. 将自发面粉和玉桂粉过筛入大碗里。加入赤砂糖,用手动打蛋器混合均匀。中间挖个洞。
  2. 把香蕉(250克)压烂在另一个碗里,跟融化牛油,香草香精和优酷搅拌均匀后,倒入粉类。轻轻用橡皮刮刀拌匀即可。
  3. 将一半的面糊倒入烤盘内,然后加入5茶匙满满的Nutella酱在面糊上,用叉或牛油刀随意搅拌。
  4. 然后把剩下的面糊倒在上面,在放上5茶匙满满的Nutella酱,跟上面(4)同样的步骤使得面糊呈现大理石花纹。
  5. 送人预热烤箱以摄氏180度烤约60分钟或牙签插入面包内部,拔出没有粘糊,就表示熟了。
  6. 让面包连烤盘待凉10分钟,才取出放在凉架上待凉便可切片享用。

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Chocolate Cornflake Slice 巧克力玉米片


This Chocolate Cornflake slice is yummy with a crispy and crunchy base. It combines well with the chocolate topping which can be quite addictive. You'll realize how quick and easy it is to make this great treat as no baking is required and all can be done within an hour. Due to our hot weather here, it is better to store the slices in the fridge after cutting to avoid the chocolate from melting.

Chocolate Cornflake Slice

      125g butter, chopped coarsely
      50g caster sugar
      80ml golden syrup or corn syrup
      95g crunchy peanut butter
      160g cornflakes
      300g milk chocolate, melted

  • Line a 11 x 7.5 inches rectangular pan, all sides up.
  • Stir butter, sugar, golden syrup and peanut butter in a pot over low heat until sugar dissolves. Bring to a boil. Reduce heat, simmer, uncovered with stirring, 5 minutes. Gently stir in cornflakes. Spread mixture into pan, press firmly to ensure the base doesn't crumbly. Refrigerate about 30 minutes or until set.
  • Spread melted chocolate over slice; chill for 10-15 before slicing.
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  **recipe adapted from the cookbook The Afternoon Tea Collection with some adjustments.

      125克 牛油,切块
      50克 细砂糖
      80克 金黄糖浆
      95克 花生粒酱
      300克 巧克力,融化

  • 准备一个11 x 7.5寸烤盘,铺上烘焙纸,备用。
  • 将牛油,砂糖,金黄糖浆和花生酱放入锅里,用小火煮致糖融化。煮滚,转入小火煮致5分钟,不用盖上锅盖,也不用搅拌。 然后拌入玉米片。拌匀后倒入烤盘里,铺平压实,切的时候才不容易撒开。置冰箱冷藏30分钟或致凝固。
  • 最后将融化巧克力倒在玉米片上 ,抹平。再放入冰箱15分钟便可切片享用。

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Blueberry Oat Muffins 蓝莓燕麦玛芬


These Blueberry Oat Muffins are very easy to make as you do not require an electric mixer. All you need to do is just stir and mix the ingredients together. It is also a healthy recipe using egg whites and oats. Since the school holidays are drawing near, you can let your kids help out in the kitchen and have fun mixing the ingredients. Definitely a great snack for tea time break or anytime of the day!

Blueberry Oat Muffins

      Ingredients: makes 5
      60g plain flour, sifted
      45g oats (old fashioned or quick), I used organic rolled oats
      1.5tsp baking powder
      1/4tsp cinnamon powder
      50g brown sugar
      60g egg whites
      45g vegetable oil (canola oil)
      35g fresh milk
      1tsp vanilla extract
      70g fresh blueberries

  • Preheat oven to 200 deg C. In a bowl, combine sifted flour, oats, baking powder, cinnamon and brown sugar together, mix well. Stir in all the remaining ingredients except blueberries just until moistened (do not overmix). Gently stir in blueberries.
  • Divide mixture into 5 paper cases to 3/4 full batter. Bake 18 to 20 minutes or until lightly golden brown and toothpick inserted in center comes out clean.
      ** Recipe adapted from here with adjustments

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      60克 普通面粉,过筛
      1.5茶匙 发粉
      1/4茶匙 玉桂粉
      45克 燕麦
      50克 赤砂糖
      60克 蛋白
      45克 菜油
      35克 牛奶
      1茶匙 香草香精
      70克 鲜蓝莓

  • 预热烤箱摄氏200度。在一个大碗里,将面粉,燕麦,发粉,玉桂粉和赤砂糖混合均匀。除了蓝莓之外拌入剩余的材料(不要过度的搅拌),最后才拌入蓝梅。
  • 把面糊平均分配到纸杯里。放进入预热烤箱烘烤18-20分钟致金黄色或牙签插入蛋糕中间,取出牙签干净就表示熟了。

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Almond Biscotti 意大利杏仁脆饼


Biscotti is a traditional Italian cookies that are baked twice and made crunchy and dry without adding butter. It is super easy to make Biscotti and you can add any nuts or dried fruits that are at hand. Compared to ordinary baked cookies, these can be stored for weeks in a bottle or airtight container.

Almond Biscotti

      2 eggs
      100g caster sugar
      1 tsp vanilla extract
      230g plain flour
      2 tbsp ground almond/almond meal
      1 tsp baking powder
      1/4 tsp salt
      60g almonds, whole
      70g black currants or raisins

  • Sieve flour, baking powder and salt together in a bowl, set aside.
  • Beat eggs and sugar on high speed till thick, pale and fluffy. Add in vanilla extract, mix well.
  • Add flour mixture and ground almond to the egg mixture and beat till well combined. Fold in almonds and black currants.
  • Sprinkle flour onto lined baking tray. Then pour sticky dough onto it and (flour your hand as the dough is quite sticky) shape into a log, about 12 inches long.
  • Bake at preheated oven at 180 deg C for 25 mins.
  • Remove from oven and let cool on a wire rack for about 15 mins.
  • Transfer log to a cutting board and cut into 1/2 inch diagonal slices with a serrated knife. Place Biscotti cut side down on the baking sheet. Bake at 165 deg C for about 10 mins, turn slices over and bake for another 10 mins.
  • Remove from oven and let cool. Store in an airtight container.
      recipe adapted from No-Frills Recipes with slight adjustments

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      2个 全鸡蛋
      100克 细砂糖
      1茶匙 香草香精
      230克 普通面粉
      2汤匙 杏仁粉
      1茶匙 发粉
      1/4茶匙 盐
      60克 杏仁
      70克 葡萄干

  • 面粉,发粉及盐一起过上到一个碗里,备用。
  • 用高速度打发鸡蛋和细砂糖致白。加入香草香精。
  • 将粉类和杏仁粉倒入蛋糊里,混合均匀。然后加入形容和葡萄干,拌匀成软面团。
  • 在烤盘上铺放上烤盘纸,撒上面粉才放上面团(面团开始很粘,手板上一定要沾上面粉),捏成长条,约12寸长。
  • 放入预热烤箱以摄氏180度,烘烤约25分钟。
  • 烤好以后取出放在网架上待凉约15分钟。
  • 斜着角度切成半寸厚(用据齿刀)。将饼干放入以165度预热烤箱内,再次烘烤约10分钟,然后取出,翻面,再次入烤香烤10分钟即可。
  • 取出待凉收进密封罐保存。
      **Biscotti, 意大利脆饼做法不同之处,就是在于饼干需要烤2次,第一次是定型,第二次是把饼干里的水分烤干,所以特别酥脆坚硬,耐于存放。

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Sago Pudding with Gula Melaka Syrup 椰香西米布丁


This Sago Pudding with Gula Melaka Syrup is a popular dessert in Asia. It is best to serve this pudding, chilled, as an after meal dessert. After baking the Coconut Cotton Cake, I used the remaining coconut milk to make 4 small cups of this sago pudding,   This is a fast and simple dessert and that I'm sure everyone at home will enjoy this pudding with the creamy coconut milk and fragrant sweet gula Melaka syrup.

 Sago Pudding with Gula Melaka Syrup

     Ingredients: makes 4 cups
     150g sago pearls
     1.5 litre water (6 cups)
     125ml coconut milk with a pinch of salt

      Gula Melaka Syrup
      60g gula melaka (palm sugar) chop to pieces
      40g water
      1 pandan leaf, tie into a knot

  • Rinse sago pearls under running water in a sieve till water runs clear, drain and pour into boiling water. Stirring constantly until sago pearls become translucent (about 10 mins). Then drain and rinse away excess starch under running water.
  • Spoon sago pearls into serving cups or moulds and place in refrigerator chill to set.
  • Boil gula melaka, water and pandan leaf in a small pot over low heat under sugar melted completely (simmer about 2 mins). Then strain and reserve the syrup.
  • To serve, drizzle the coconut milk and syrup over chilled sago pearls. Best to serve this dessert within a day.
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      150克 西米 (沙谷米)
      1500毫升 清水
      125毫升 椰浆,加入少许盐

      60克 椰糖,切碎
      40克 请水
      1片 香兰叶,打结  

  • 先把西米放入过滤网用水冲洗干净,滤干,将西米倒入滚水中,煮至呈透明状 (约10分钟),烹煮中要不停搅拌至西米透明状 (约10分钟)。放在过滤网,在流动的水冲洗去除多余的淀粉,滤干。
  • 舀入小模子或杯子中,放入冰箱冷冻。
  • 将椰糖,水和香兰叶一起以小火煮致糖溶化 (煮约2分钟),过滤,待凉备用。
  • 享用前,在冷冻的布丁上淋上适量的椰浆和椰糖浆即可。这甜品最好一天之内食用。

Also to the event Little Thumbs Up ~ October 2015 Event Theme : Coconut
and hosted by Jess of Bakericious

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