Bak Kwa (Pork Jerky) Egg Muffins 肉干鸡蛋满芬


The Lunar Chinese New Year which lasts for 15 days will come to an end on 5th March.  I'm sure that there are lots of leftover goodies, like bak kwa (pork jerky) is one of them. In order to finish off the bak kwa that I still have, I blended them into bits and made into egg muffins with shredded cheese and onion. These easy and yummy egg muffins can be baked one or two days ahead and reheat in the toaster oven or microwave for breakfast and even a quick grab to go!

Bak Kwa (Pork Jerky) Egg Muffins

     Ingredients: makes 6
     3 large Eggs
     1 Onion, shredded, pan fry to soft
     300ml Fresh milk
     1 tbsp Corn flour or plain flour
     55g Mozzarella shredded cheese (1 cup)
     60g Bak kwa, coarsely chopped to bits (1/2 cup)
     1/2 tsp Salt or to taste
     dash of pepper, some finely chopped coriander leaves as garnishing

  • Preheat oven to 200 deg C. Grease a 6 holes muffin pan with cooking spray or butter.
  • Mix eggs and milk in a bowl until well blended with a hand whisk. Add corn flour, stir well, onion and shredded cheese, mix well again.
  • Lastly throw in 3/4 of the bak kwa bits, salt and dash of pepper.
  • Gently pour egg mixture into muffin pan.
  • Bake for 5 minutes in the preheated oven 200 deg C until the egg muffins top are slightly set. Take out muffin pan from oven and scatter remaining bak kwa bits over it. Lower oven temperature to 180C and bake the bak kwa egg muffins for another 25-30 minutes. Sprinkle with some coriander leaves and serve.

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      3个 全蛋(约70克一个)
      1粒 洋葱,切系,用少许油炒软
      300毫升 牛奶
      1汤匙 栗米粉或普通面粉
      55克 Mozzerella芝丝,买现成的
      60克 肉干,搅成粗粒
      1/2茶匙 盐或适量

  • 预热烤箱摄氏200度。准备一个6个洞的满芬烤盘,抹油。
  • 在一个大碗里,将鸡蛋和牛奶混合均匀。倒入栗米粉,拌匀。加入洋葱丝和芝丝,拌匀。
  • 最后放入3/4的肉感碎,适量的盐和胡椒粉,拌匀即可。
  • 将蛋料平均倒入满芬盘里。
  • 放入预热烤箱以摄氏200度烤5分钟至满芬表层有点凝固,拿出满芬盘洒上剩余的肉干碎。将烤箱温度调致摄氏180度,再把肉干鸡蛋满芬烘烤25-30分钟即成。撒上少许芫荽在鸡蛋满芬上即可享用。  

How about using bak kwa bits to make into an appetizing fruit salad?

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Red Yeast Cookies 红鞠饼干 CNY 2015


Tomorrow is Valentine's Day and I think this is the first time Valentine's Day comes before Chinese Lunar New Year. So for today's post, I used red yeast powder to make these crispy cookies, as it gives the natural red colour which represents sweet love for Valentine's Day as well good luck for Chinese New Year. It is very easy to make these cookies. All that is required is to mix and knead all the ingredients by hand and it's all done within a couple of minutes. Use your favourite cookie cutter shapes and have fun baking for your loved ones.

Red Yeast Cookies

      200g Plain flour
      80g Icing sugar
      20g Toasted white sesame seeds
      10g Red yeast powder
      1/4tsp Salt
      1/2 tsp Vanilla extract
      60g Crisco shortening
      60g Egg white     

  • Sieve flour and icing sugar into a mixing bowl. Add in sesame seeds, red yeast powder and salt, mix well.
  • Lastly add shortening, vanilla extract and egg white into flour mixture.  Knead to combine well until become a dough. Roll out the dough on floured table to thickness of 3mm.
  • Cut into heart or round shape with cookie cutter and place onto a baking tray.
  • Bake cookies in preheated oven at 180 deg C for about 12 - 15 minutes. Leave to cool and store in an airtight container.

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      80克 糖粉
      20克 白芝麻,烤香
      10克 红鞠粉
      1/4茶匙 盐
      1/2茶匙 香草香精
      60克 白奶油
      60克 蛋白
  • 将面粉与糖粉一起过筛到大碗中。加入白芝麻,红鞠粉及盐,混合均匀。
  • 倒入白奶油,香草香精和蛋白,轻轻揉搓成面团。擀成薄片约0.3公分。
  • 用饼干刀具切出饼干,圆形或心形。将饼干按序排在烤盘上。
  • 把饼干盛入预热烤箱以180度烘约12-15分钟。待冷却后存入容器内,随时使用。

I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 

This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out,
 Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


You've 2 more days to win this AngPow USD160 Paypal cash giveaway (here).

Happy Valentine's Day to all my readers and friends and also Happy Chinese Lunar Year to those who celebrates.
  May the year of Ram will brings you Good Luck, Prosperity and Happiness.
This will be my last post here as I'm taking a break from blogging for the CNY holidays and will return in Mar 2015.

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Butter Chocolate Cheesecake 巧克力牛油奶酪蛋糕


This Butter Chocolate Cheesecake was very yummy. The combination of cream cheese and chocolate butter cake was indeed perfect. The cake was very moist and even tasted better the next day. I did have some fun making this cake with a marble effect and enjoyed it. Thanks to Victoria for sharing this easy recipe and its a proven dessert in my family.  

Butter Chocolate Cheesecake

250g Butter, softened
160g Caster sugar
4 large Eggs (about 70g each)
1tsp Vanilla extract
170g Self-raising flour plus 4tbsp cocoa powder, sift together into a bowl 
5tbsp Milk (I used whipping cream)

250g Cream cheese, room temperature
60g Caster sugar
3 tbsp Whipping cream (optional)
1 large Egg, about 70g
1tbsp Self-raising flour

  • Grease and line a 8 inch square cake pan. Preheat oven to 160 deg C.
  • Beat ingredients (B) till fluffy and set aside.
  • From ingredients (A), beat butter and sugar till pale and fluffy, add in eggs one at a time and mix well, add in vanilla extract and whipping cream, mix well.
  • Fold in sifted flour and cocoa powder with a rubber spatula in 2 portions into butter mixture, mix well.
  • Spread half portion of batter into pan, then spoon in cheese mixture (B), cover cheese mixture with the remaining portion of cake batter (total of 3 layers). Then use a chopstick to swirl through the batter to create the marbling effect.
  • Bake for 60-70 minutes or skewer inserted in the cake comes out clean.

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    **recipe adapted from here with slight adjustments

250克 牛油,温室软化
160克 细糖
4个 全蛋 (约70克一个)
1茶匙 香草香精
170克 自发面粉 + 4 汤匙 可可粉,一起过筛到碗里
5汤匙 牛奶 (我用了动物性奶油)

250克 奶油奶酪,温室软化
60克 细糖
1个 全蛋 (70克)
3汤匙 动物性奶油 (可不加)
1汤匙 自发面粉

  • 准备一个8寸方形烤盘抹油,底部铺纸。烤箱预热致160摄氏度
  • 将食材(B)混合打发,待用。
  • 食材(A)的牛油和糖打致松发。鸡蛋一个一个加入,拌匀。拌入香草香精和动物性奶油,混合均匀。
  • 用橡皮刮刀将粉类分两次翻拌入以打发好的牛油里,拌匀。
  • 将一半的巧克力面糊勺入烤盘中,然后将打发过的(B)奶酪糊铺到巧克力面糊上。铺平后,把剩余的巧克力面糊铺盖在(B)上方。(蛋糕共3层). 用一只筷子,插到面糊中,轻轻搅拌几下呈现大理石纹路即可。
  • 送入预热烤箱烘烤越60-70分或牙签插入蛋糕内部,拔出后没有粘糊,就表示熟了

You've 5 more days to win this AngPow USD160 Paypal cash giveaway (here).

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Almond Florentines 杏仁脆饼片CNY 2015


I was very happy to receive a bag of florentine premix from my Malaysian friend. No doubt this is readily availabe from Phoon Huat or Sunlik packed as Bienetta but I was thankful for for her kind thoughts :)
It is very easy to make these Almond Florentines. All you need to do is just to mix the almond flakes with premix powder and then to bake straight away  in the oven. This is crispy and fragrant but extremely addictive. Believe me, I just can't stop grabbing one after another!

Almond Florentines

        1.25kg Almond flakes
        500g Florentine premix 

  • Preheat oven at 170 deg C. Line two 14 inch baking tray with non grease paper. 
  • Combine 250g almond flakes and 100g florentine premix together, mix well.
  • Spread evenly on baking tray and bake for 20 - 25 minutes (rotate pan half way through baking time) till golden brown. **bake only one tray at a time
  • Remove tray from oven and immediately use a pizza cutter to cut biscuits. Then leave biscuits to cool and store in an airtight container. 

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      1.25公斤  杏仁片
      500克  脆饼预拌粉 (Florentine 粉)

  • 预热烤箱致170度。准备2个14寸方烤盘,铺上不沾油纸。
  • 将250克杏仁片与100克预拌粉混合均匀。
  • 平均铺放在烤盘上,放入烤箱烤约20-25分钟或呈金黄色即可(烘焙中途将烤盘转一个方向再放回去)。**一次只能烘一盘饼干
  • 取出,趁热,用轮刀快速割成小片。待凉后,扯开再收入密封罐子里。

I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 

This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out,
 Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


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Lemon Crispy Biscuits 柠檬香脆饼 CNY 2015


These bite sized Lemon Biscuits are very crispy and full of lemony fragrance and what's more, it is eggless. You can also replace lemon zest with orange zest if you prefer. Another easy recipe not to be missed that go great with coffee or tea. Also a great gift for Chinese New Year too.
I adapted this from Eileen's Jam Sandwich Cookies with some adjustments. The lovely pictures of her sandwich cookies made me very eager to try this recipe very much. I've in fact made a few pieces of the sandwich cookies with blueberry filling the other day. The sandwich cookies are yummy but quite time consuming making them. So why not try the quick and easy way, right? :D

Please click here for Jam Sandwich Cookies recipe.

Lemon Crispy Biscuits 

     180g Butter, softened
     120g Light brown sugar
     250g Plain flour (sift together with baking powder)
     1.5 tsp Baking powder
     30g Almond meal (ground)
     3 tsp Lemon zest
     1 tsp Vanilla extract

  • Beat brown sugar and butter together till light and fluffy. Add in lemon zest and vanilla extract, mix well.
  • Lower speed, add in almond meal, mix well.  Gradually add in flour, mix well to form to a soft dough.
  • Scoop dough into cookie press and press out dough on to baking tray (lined with baking paper).
  • Bake at preheated oven at 160C for 15-20 minutes or golden brown.
  • Allow cookies to cool before storing in an airtight container.

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      180克 牛油,温室软化
      120克 赤糖
      250克 普通面粉 (和发粉一起过筛)
      1.5茶匙 发粉
      30克 杏仁粉
      3茶匙 柠檬皮屑
      1茶匙 香草香精

  • 将赤糖及盐加入牛油里打发致松发,再加入柠檬皮屑及香精搅拌均匀。
  • 把杏仁粉加入,混拌,再将分类倒入,搅拌成团。
  • 将面团装入cookie press里,烤盘底部铺纸,将cookie press贴主烤盘挤出小花状。
  • 放入预热烤箱,以170度烤约15-20分钟致金黄色。
  • 饼干待凉后,密封收藏。

I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 

Please don't forget to join the giveaway (here) to have a chance of winning CNY Ang Pow USD160.

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