You Tiao (You Za Kueh/ Chinese donut)

This is a really simple recipe with short ingredient list and simple steps. I used both yeast and baking powder to avoid using large amounts of baking powder like other recipes which may lead to an aftertaste. Also double insurance in case one of them isn’t working 😅. You may also notice that my youtiaos…

Danish Loaf

A delicious loaf, with 36 layers of flaky, buttery goodness created from 3 folds (3 * 4 * 3 layers). I consider this a rather advanced recipe which requires some experience in bread making. Best if you can operate in air conditioned room or at least on a cool day or at night. You also…

Quiche Lorraine

Lovely delicious quiche you won’t regret making. I’ve made this twice over the past week and it’s so much better than all the outside ones I’ve ever had. From the all butter crust, to the filling chocked full of natural cheeses, bacons etc, it’s just lip-smacking good. Recipe (for 9.5 inch round fluted tart pan…

Minced Beef Pies

These are individual portions, very satisfying as a one dish meal or served with salad on the side. I made the crust with a combination of butter and olive cooking oil for better flavour, easier handling and crumbly mouth feel. The filling is a bit of agaration (add as I cook) recipe and you should…

Butter Cake (Genoise or Whole Egg Method)

I love to try all sorts of methods to make butter cakes, always in search of the best one to satisfy my never-ending butter cravings. Have tried creaming method, whole eggs, egg-separated, adding flour directly to butter (like cookies!), cooked dough, using melted butter etc. Many were enjoyable episodes and some had to be binned…

Choux Au Craquelin (脆皮泡芙)

Am so happy to have tried making this Choux Au Craquelin. Choux pastry is a nemesis of mine. Basically this is a puff with cookie dough topping (craquelin) and chocolate custard cream filling. Warm pastry with cold filling. We all loved it! There are 3 parts to the recipe, the cookie dough topping, the choux…

Tomato Multigrain Bread

Pretty, aromatic and very very soft bread. Remains soft the next day and gobbled up by the family thereafter. It’s a very sticky dough, so dusting flour on hands and surfaces is a must. Recipe 150g tomato puree 1 egg (50g without shell) 20g sugar 1 tsp yeast 120g bread flour 140g multigrain or wholemeal…

Mexican Roti Boy

This smells absolutely gorgeous when baking, best eaten when freshly baked. I’m glad I tried and it’s not that difficult at all. The topping may turn soft in half a day, just toast lightly and it will crisp up again. Method (makes 10 buns) 1 Dough from Tearing Toast (Sponge dough) (流泪吐士/中种法) Topping 60g salted…

Drip Frosting for Cakes

Sharing this easy and rustic way of frosting cake that’s been quite popular for some time now. It’s really easy if you don’t seek perfection on how the drips flow. Also makes for a much lighter cake as it is partially frosted and uses whipping cream. Mine is flavoured with kaya, butter and coconut cream,…

Bak Kwa / Barbecued Meat / 肉干

Been trying a few recipes to make this CNY favourite. Most are pretty nice and rich in flavours, but I get this feedback  from tasters that it’s “not like those outside”. After some tweaks, I had a revelation – keep it simple. No need for fermented beancurd, five spice powder, oyster sauce, not even colouring,…