Miso Pumpkin Salad 味噌南瓜莎拉


Saw a savoury and appetizing pumpkin salad recipe in Epicure magazine sometime ago. I didn't take down the exact ingredients but remember it was mixed with miso paste, ginger and sesame oil. So here is the  Miso Pumpkin Salad that I made for myself as a salad snack. Very easy to prepare in less than 30 minutes and best to serve it warm with a hint  fragrance of toasted sesame seeds and coriander leaves.

Miso Pumpkin Salad

      1 tbsp Olive oil/vegetable oil
      250g Pumpkin, skin removed and cut into small chunks
      3-5 Cherry tomatoes
      3/4 cup Water
      1 tsp Miso paste
      1 tsp Ginger, minced
      2 tsp Sesame oil
      black and white toasted sesame seeds for garnishing
      some chopped coriander leaves
  • Heat olive oil over medium heat and stir fry pumpkin for a while. Add water and bring to a boil until pumpkin is half cooked and slightly soft.
  • Combine miso paste, minced ginger and sesame oil in a separate bowl and whisk well to smooth paste. Add to the pumpkin, stir well.
  • Add cherry tomatoes and cook for an additional 2-3 minutes over low heat until the pumpkin chunks are just tender.
  • Garnish with toasted black and white toasted sesame seeds, and chopped coriander to serve.


      1汤匙 橄榄油/植物油
      250克 南瓜,去掉皮和籽,切块状
      3-5粒 小番茄
      3/4杯 水
      1茶匙 姜末
      2茶匙 麻油
  • 加油在锅里,以中火翻炒南瓜。加入水煮致南瓜半熟即有点软。
  • 噌,姜末和麻油拌均匀致滑后,倒入半熟的南瓜里,拌匀。
  • 跟着放入番茄,以小火继续煮约2-3分钟致南瓜刚刚变软即可上碟。
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***近来吃多了南瓜甜食,今天就上一碟咸口感的味南瓜莎拉,做法简单又特别,而且还带有芝麻和芫荽的香气味。 ~ 赞!

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Chocolate & Yogurt Zucchini Bread 巧克力优格夏南瓜面包


I happened to buy 3 pieces zucchini for only three dollars at the market the other day. Don't know what to do with them, I google searched for a recipe and came across my friend Zerrin of Give Recipe shared this quick bread recipe, Chocolate Yogurt Zucchini Bread.  Zucchini doesn't have a lot of flavour but it gives a nice moist texture and I love that this recipe little oil is used. With the yogurt and chocolate chips added also made this bread taste so delicious. Thanks to Zerrin for sharing this great recipe.

Chocolate & Yogurt Zucchini Bread

      2 large Eggs (70g each)
      1/2 cup Vegetable oil (65g)
      1 cup Sugar (I used 3/4 cup - 135g)
      1/2 cup Yogurt (100g)
      1.5 cup Flour (170g)
      1/3 cup Valrhona cocoa powder (25g)
      1.5 tsp Baking powder
      1/4 tsp Salt
      1 tsp Vanilla extract
      3 cups grated and lightly squeezed Zucchini (about 200g)
      1 cup Chocolate chips (100g)

  • Preheat oven to 350F (180C). Grease 2 small loaf pan (I used one long loaf pan) and set aside.
  • In a large bowl, beat eggs and sugar with a hand whisk. Add in oil, yogurt and vanilla extract, mix well.Add in sifted cocoa powder and mix with a spatula.
  • Mix flour, salt and baking powder together and sift it into egg wet mixture. Stir until smooth, but don't overdo it.
  • Add in grated zucchini and stir just until it is coasted with the batter.
  • Mix in 3/4 of chocolate chips into batter and fold to just combined. Don't overmix it.
  • Pour batter into prepared pan and top with the remaining chocolate chips and bake for about 50 minutes or skewer inserted into the center of the cake comes out clean.
  • Let it cool completely before slicing and serving.

     2个 全蛋 (约70克一个)
     65克 植物油
     135克 细糖
     100克 优格
     170克 面粉
     25克 可可粉
     1.5茶匙 发粉
     1/4茶匙 盐
     1 茶匙 Vanilla香精
     200克 夏南瓜,洗净,刨成细丝,挤干
     100克 巧克力粒

  • 预热烤箱至180度。准备两个小长方形烤盘,抹油。(我是用一个长方形烤盘),备用。
  • 将鸡蛋和糖放入一个大碗中,搅匀。加入油,优格和香精,搅匀。筛入可可粉,用朔胶刮刀拌均。
  • 将面粉,盐和发粉一起筛入蛋糊里,翻拌至顺滑但不要过度搅拌。
  • 然后加入夏南瓜丝到面糊里,拌匀。
  • 加入3/4的巧克力粒,拌匀即可。
  • 倒入烤盘,把剩余的巧克力粒铺在表层上。放进预热烤箱烘烤约50分钟或牙签插入蛋糕内部,拔出后没有粘糊,就表示熟了
  • 让蛋糕完全冷却了才脱模切片享用。
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Roasted Pumpkin and Apples 香烤南瓜与苹果


Here is another healthy recipe adapted from Taste.com that I told myself I would love to try. Simple and delicious Roasted Pumpkin and Apples with maple syrup coated. You can serve it as a side dish with roasted meat or stand alone snack. Also a lovely way for those who don't usually eat pumpkin.

Roasted Pumpkin and Apples

    Ingredients: serves 1
      250g Pumpkin
      15g Butter, melted
      1 Red apple
      maple syrup

  • Preheat oven to 180C. Cut the pumpkin into pieces (remove skin and deseed). Transfer to a large bowl. Add half of the melted butter and toss to combine. Place on a large baking try. Bake in oven for 10 minutes.
  • Meanwhile, cut apple into wedges and core. Transfer to a large bowl. Add remaining butter and toss to combine.
  • Place the apple on tray with the pumpkin. Bake for a further 30 minutes.
  • Reduce oven to 170C. Drizzle some maple syrup (about 1 tbsp) over the pumpkin and apple. Toss to coat. Bake, tossing once halfway through, for a further 10 minutes or until golden and tender.
  • Garnish with some pumpkin seeds before serving.



      250克 南瓜
      15克 融化牛油
      1粒 红苹果

  • 预热烤箱至180度。将南瓜切块 (去掉皮和籽),放入一个大碗中。倒入一半的牛油,拌匀。铺在烤盘上底部铺纸,放进烤箱烤约10分钟。
  • 期间将苹果削皮,去核切成片放入碗中,把剩余的牛油倒入拌匀。 
  • 将拌匀牛油的苹果片放在同南瓜的烤盘上,继续烤30分钟。 
  • 然后调低烤箱温度至170度, 滴入适量风糖酱(约1汤匙)在南瓜和苹果上,翻拌均匀再继续烤10分钟至金黄色即可取出。
  • 撒些南瓜子做点缀即可享用。
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Pumpkin Chiffon Cake 南瓜戚风蛋糕


After making the Pumpkin Yakult Jam, I used it to make this chiffon cake. I've over baked the cake slightly and you can see that the sides of the cake are a little bit dry. The cake also had a a wasitline after I removed it from the pan. Hope you can bear with me about this ugly looking cake ..... but I was quite happy that the cake turned out very soft and cottonly although there wasn't much of a pumpkin taste. Definitely going to bake this again soon.

Pumpkin Chiffon Cake

     60g Plain flour
     1/4tsp Baking powder
     1/4tsp Baking soda
     3 Egg yolks (large egg 70g each)
      50g Pumpkin jam
      3tbsp Fresh milk
      55g Corn oil

      60g Sugar
      3 Egg whites
      1/2tsp Lemon juice

  • Blend well pumpkin jam and fresh milk together in a small bowl.
  • Sieve flour, baking powder and baking soda twice, set aside. Combine egg yolks, pumpkin jam and corn oil in a large bowl and mix well with a hand whisk. Sieve in flour, baking powder and baking soda (2nd time) into it and mix well till smooth.
  • Make meringue - Beat egg whites and lemon juices until foamy. Gradually add in sugar and beat until egg whites are glossy.
  • Fold meringue to the egg yolk mixture in 3 batches with a rubber spatula. Pour batter evenly into a 17cm ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles.
  • Place cake pan in the pre-heated oven 165C and bake for about 40 minutes.
  • When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.

      60克 面粉
      1/4茶匙 发粉
      1/4茶匙 苏打粉
      3个 蛋黄 (全蛋约70克一个)
      50克 南瓜果酱
      3汤匙 牛奶
      55克 粟米油

      60克 细砂糖
      1/2茶匙 柠檬汁

  • 在一个小碗里把南瓜果酱和牛奶混合均匀,备用。将面粉,发粉和苏打粉过筛两次。
  • 用打蛋器把蛋黄,南瓜酱和粟米油混合均匀,然后倒入粉类,拌匀至滑。
  • 用搅拌机把蛋白和柠檬汁打至大起泡, 慢慢的把细糖倒入,打至硬性泡。
  • 将蛋白霜分3次与面糊翻打均匀。用橡胶刮刀轻轻翻拌均匀即可。倒入一个17cm戚风烤盘。轻轻把气泡敲出。
  • 把烤盘放入预热烤箱以165度烤约40分钟。
  • 烤好后的蛋糕从烤箱取出,立即到扣直到冷却后脱模即可享用。 
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Rolled Oats Biscuits 燕麦饼干


Have not made biscuits or cookies for a while and suddenly I have a craving for some crunchy biscuits. Just remember I saw this Oatmeal Biscuits recipe in this cookbook 烘焙新手 that I bought recently. As I always have organic rolled oats in my pantry, I immediately tried this recipe. These biscuits are very fragrant and crunchy,  Even the kids can't stop grabbing for more while playing.

Rolled Oats Biscuits

     100g Plain flour
     80g Light muscovado or light brown sugar
     1/2 tsp Baking soda
     1/2 tsp Vanilla powder or vanilla extract
     1/8 tsp Salt
     100g Soft butter
     50g Egg (small size egg, lightly beaten)
     200g Rolled oats (I used organic rolled oats)

  • Sift flour, baking soda and vanilla powder into a large bowl. Add in rolled oats and mix well, set aside.
  • Cream butter at medium till light and add light muscovado into it and beat till butter becomes white. Add by beaten egg, mix well.
  • Pour in the flour and rolled oats mixture, fold well with a rubber spatula to form a soft dough.
  • Roll dough into small balls, about 15g each and place on a lined baking tray. Lightly press down dough ball with your finger and bake for about 20 minutes till crisp.
  • Store biscuits in an airtight container after cooling.



     100克 低筋面粉
     80克 原蔗黑糖或赤糖
     1/2茶匙 苏打粉
     1/2茶匙 香精粉
     100克 软牛油
     1/8茶匙 盐
     50克 全蛋,打散 
     200克 燕麦 

  • 过筛面粉和苏打粉在大碗里。加入燕麦,一起搅匀,备用。
  • 在另一个碗里放入软牛油 ,搅拌松软牛油后,放入黑糖和盐搅拌至牛油变白。倒入蛋液,拌匀。
  • 将分类全部倒入和牛油一起拌匀成软面团。
  • 在烤盘上铺上烤盘纸,将面团搓圆,大约15克一粒。然后有手指轻轻的压平。以180度预热的烤箱烤约20分钟即可。
  • 饼干待凉后,封密收藏。
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I'm submitting this post to Cook Your Books Event #17 
hosted by Joyce of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

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Pumpkin Mantou 南瓜馒头


I seldom make Chinese steamed bun or pao as I don't have the patience and always find it is very time consuming to wait for the buns to proof.  So happens that Joceline told me to check an easy mantou (Chinese steamed bun) recipe from Jane's blog.  After reading the recipe, I find that the steps are easy to follow and pretty quick to make,  Really happy with the outcome. This healthy Pumpkin Mantou is quite soft and a little springy and is best to serve warm for morning breakfast.

Pumpkin Mantou

      60g Pumpkin without skin
      90g Water
      3/4tsp Instant yeast
      250g Plain flour/Hong Kong flour
      25g Caster sugar
      10g Vegetable oil or olive oil
      1 tbsp Black sesame seeds (toasted)
  • Steam pumpkin till soft and blend to smooth while still hot. Set aside till cool.
  • In a small bowl, mix instant yeast and water together.
  • In another bowl sift in flour, add sugar, pumkin puree and oil. Add the instant yeast and water into it. Mix well, and use hand to knead mixture to a smooth dough, add toasted black sesame seed, knead well again. Cover dough and rest for 15 minutes at room temperature.
  • Dust table top with some flour. Roll out the dough into a rectangle shape (about 13 x 6 inch). Brush some water on top of the surface.
  • Roll up the dough like a Swiss roll. Cut into small pieces (8-10pieces)  and put the small mantou on a small piece of wax paper.
  • Put the mantou in the steamer and proof for 20 minutes or about double in volume.
  • Turn the fire to high and bring water to boil and turn fire to medium, steam mantou for 15 minutes.

      60克 南瓜 (去了皮)
      90克 水
      3/4茶匙 即溶酵母
      250克 面粉/水仙面粉
      25克 幼糖
      10克 植物油/橄榄油
      1汤匙 黑芝麻 (烤香)

  • 将南瓜切小块蒸熟,趁热把南瓜打成泥.
  • 先将水,酵母混合。
  • 在另一个大碗,筛人面粉,糖,南瓜泥和油。倒入酵母水,用手搓柔成光滑面团。参入黑芝麻,搓均匀。将面团放在温室下松弛15分钟。
  • 撒些面粉在桌面上,将面团擀成长方形 (约13 x 6寸)。将表面多余的粉刷掉,再均匀的刷上水。
  • 将面团卷成圆柱体后,将面团分割 (8-10个左右),放在蜡纸上。
  • 将面团放入蒸炉内,进行最后一次发酵约20分钟至面团发成双倍大。
  • 以中火蒸约15分钟即可取出。
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 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by
 and hosted by Eileen (Eileen's Diary)

also link to Best Recipes for Everyone October 2014
Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.


 & co-hosted by Charmaine of Mimi Bakery House

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Pumpkin Yakult Jam 南瓜养乐多果酱


Have you ever thought that pumpkin goes well with yakult drink? Neither do I. But after an experiment with this special jam, I've to admit it was perfect . The sweetness came from the pumpkin and yakult as I only added 2 tbsp of sugar in the mixture. This is definitely healthier than making kaya (jam made of egg yolks, coconut milk and sugar) and the cooking time only takes about 20-25 minutes. I love the end result, a little citrusy and fragrant. Great to spread on bread for morning breakfast.

Pumpkin Yakult Jam

     350g Pumpkin
     2 bottles (200ml)  Yakult (orange flavour)
     1/2 tbsp Lemon juice or to taste
     2 tbsp Sugar or to taste

  • Clean pumpkin and deseed. Cut to wedges and steam pumpkin with skin on for about 15 minutes or till pumpkin becomes soft.
  • Remove pumpkin flesh from skin with a spoon. Blend pumpkin (net weight about 250g) to smooth.
  • Combine blended pumpkin, yakult, lemon juice and sugar together in a pot. Stir well and bring to boil. Lower heat and keep stirring the pumpkin mixture for about 20-25 minutes until thickened.
  • Pour jam into clean jar and allow to cool completely before putting it in the fridge.

      350克 南瓜
      2瓶 (200毫升) 养了多 (橙味)
      1/2汤匙  柠檬汁 或适量
      2汤匙 糖 或适量

  • 将南瓜外皮洗净,去籽切块。南瓜连带皮一起蒸约15分钟至软。
  •  用汤匙把蒸熟的南瓜肉刮下(约剩250克),打成南瓜泥。
  •  把南瓜泥,养了多,柠檬汁和糖放入锅里。搅匀煮滚。然后转入小火将南瓜料不停的搅拌约20-25分钟至浓稠即可。
  •  将煮好的南瓜果酱装入干净的瓶子里,待完全冷却才加盖,冷藏。 
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Pumpkin Soup 南瓜汤


Loved this Pumpkin Soup. The taste was delicious with a silky smooth texture and I only used a few ingredients that I had in my pantry. It could be fixed within 30 minutes and it was great to serve with crusty bread. What's more, it's economical, comforting and a satisfying soup to make at home.

Pumpkin Soup
      2 tbsp Olive oil
      1 Potato, peeled and chopped into chunks
      1 Onion, finely chopped
      550g Pumpkin, peeled, deseeded and chopped into chunks
      550ml Chicken stock (used Swanon brand)
      pepper to taste

  • Heat olive oil in a pot and fry chopped onions till a little translucent. Add chopped potato and pumpkin to the pot, then carry on cooking for about 5 minutes at medium heat.
  • Pour in chicken stock and bring to a boil, then simmer for 15-20 minutes until the potato and pumpkin are very soft. Cool down the pumpkin soup a little and puree with a hand blender till smooth.
  • Return the pumpkin soup to a boil and serve immediately with a dash of pepper.


     2汤匙 橄榄油
     1个 马铃薯,去皮切状块
     1粒 洋葱,切碎
     550个 南瓜,去皮和籽,切状块
     550毫升 鸡汤 (Swason牌)

  • 放橄榄油在锅里,用中火把洋葱碎炒至透明。加入马铃薯和南瓜,再炒越5分钟。
  • 倒入鸡汤煮滚后,以中火焖煮15-20分钟至马铃薯和南瓜变软。让汤料稍微凉一下,用搅拌机把马铃薯和南瓜打成泥至顺滑即可。
  • 然后再把南瓜汤加热,撒些胡椒粉即可享用。
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