Sunday, April 5, 2015

Pita Bread


I had always wondered how does a hole magically appeared in a bun. I thought of applying some butter inside, or playing cheat by cutting a hole inside, ends up, those were all wrong. With the oven temperature high enough, and you will be able to watch that pita bread puff up inside the oven like a puffer fish!

With its signature 'pocket', you can stuff whatever you like inside and that is a delicious pocket meal you will have! Amongst all, my favourite is to eat it with Shakshuka, a dish originated from Tunisia and Israel that is packed with the goodness from tomatoes, lightly spiced just enough to deepen its flavor, and with few eggs cracked on top cooked to its perfection rendering the yolk still partially runny!

Pita Bread
Makes 6


Sponge Dough
  • 60g bread flour
  • 1/4 tsp instant yeast
  • 35g water
Main Dough
  • 200g bread flour
  • 10g sugar
  • 4g salt
  • 10g oil
  • 120g water
  • 1/2 tsp instant yeast
Cooking Directions
  1. Mix the ingredients for sponge dough until form a ball.
  2. Let it proof for 2 hours.
  3. Mix all ingredients for main dough into the sponge dough, knead well.
  4. Let it proof for 1 hour.
  5. Divide the dough to 6 equal portions, roll flat to around 3mm thickness.
  6. Let the dough rise for another 30 minutes.
  7. Preheat oven to 220C (it will take around 15 minutes)/
  8. Bake the dough in preheated oven for 6-8 minutes until puff up.
Tips: Heat up the oven in between bake to make sure that the oven is hot enough.


  • 60克高筋面粉
  • 1/4小匙即食酵母粉
  • 35克水

  • 200克高筋面粉
  • 10克糖
  • 4克盐
  • 10克油
  • 120克水
  • 1/2茶匙即食酵母粉

  1. 混合海绵面团材料,直到形成面团。
  2. 让它发酵2小时。
  3. 将主面团材料混合入海绵面团,揉成面团。
  4. 让它发酵1小时。
  5. 将面团分至6等分,扁平滚至3mm左右的厚度。
  6. 让面团发酵30分钟。
  7. 烤箱预热到220℃(这将需要大约15分钟)
  8. 在预热烤箱烤6-8分钟,直到面包膨胀。


Shakshuka With Feta Cheese


Shakshuka- a simple one pan dish; quick and easy to whip up, yet so delicious that at the end of our meal, the pan was mopped sparkling clean with our homemade pita bread! You can eat this for breakfast, lunch, or dinner, it is a perfect anytime meal. 

From the Hebrew word leshakshek, which means 'to shake', this dish is believed to be originated from Tunisia and Israel. I had tried it in once in Marina Bay Sands and ever since then, I couldn't get that delicious taste out of my head. I am a fan of tomatoes and this dish could easily satisfy my tomato craving. And those feta cheese? It just made the dish whole lot more interesting! 

Poached eggs cooked in zesty tomato sauce, lightly spiced just enough to deepen its flavor, ultimately addictive and once tried, it will surely become one of your frequent dish on the table.

Serves 4

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic, sliced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 700g tomato puree
  • 1 tomato, chopped
  • 200g feta, crumbled
  • 4-5 eggs
  • 1 sprig coriander, for dressing
Cooking Directions
  1. In a pan, heat oil and stir fry onion and bell pepper for around 20 minutes or until soft.
  2. Add in garlic, ground cumin and paprika.
  3. Pour in tomato puree and chopped tomato.
  4. Simmer until the sauce turn slightly thick.
  5. Gently stir in feta cheese.
  6. Crack egg in and let it simmer for another 10 minutes.
  7. Garnish with coriander leaves.
  • 3汤匙橄榄油
  • 1个洋葱,切碎
  • 1个红甜椒,切碎
  • 3瓣大蒜,切片
  • 1茶匙孜然粉
  • 1茶匙辣椒粉
  • 700克番茄泥
  • 1个番茄,切碎
  • 200克羊奶酪,切碎
  • 4-5粒蛋
  • 1棵香菜

  1. 取锅,热油煸炒洋葱和红甜椒约20分钟至软。
  2. 添加大蒜,孜然粉和辣椒粉。
  3. 倒入番茄酱和切碎的番茄。
  4. 煨至稍微收汁。
  5. 轻轻拌入羊奶酪。
  6. 打入蛋,让它焖10分钟。
  7. 洒上香菜叶。

Wednesday, April 1, 2015

Hot Cross Bun 十字包


'Hot cross buns! Hot cross buns! One a penny, two a penny, hot cross buns!' 

This familiar nursery rhyme is about a kind of spicy fruity sweet bun, baked to deep brown color and marked with symbolic white cross on top. These buns are traditionally served at breakfast on Good Friday morning, with the cross signifies the crucifixion and the resurrection of Christ.  

In the past, the English believe that hanging hot cross bun in the house could offer protection from bad luck, and some said that hot cross bun made on Good Friday itself never get moldy. Well, I never get a chance to test that theory as those buns vanished within a day or two.

Even if you are not celebrating Good Friday, these are delicious buns and easy to make. So what are you waiting for? Let's bake some bread together!

Hot Cross Bun
Makes 8

Main Dough
  • 80ml milk
  • 20g butter
  • 1/3 tsp vanilla essence
  • 3/4 tsp instant yeast
  • 30g sugar
  • 200g bread flour
  • 1/3 tsp salt
  • 1/4 tsp mixed spice
  • 60g mixed dried fruit
  • 25g egg
  • 8 tsp plain flour
  • 4 tsp caster sugar
  • enough water to form a roux

Cooking Directions
  1. Mix all ingredients together (except mixed fruit) and form a dough.
  2. Add in mixed fruit and mix well.
  3. Let it proof for 1.5 hours.
  4. Divide into 8 equal portions, roll round.
  5. Let it proof for another 1 hour.
  6. Mix the ingredients for toppings together and pipe onto the dough.
  7. Bake at preheated oven at 190C for 17mins.


  • 80毫升牛奶
  • 20克牛油
  • 1/3茶匙香草精
  • 3/4小匙即食酵母粉
  • 30克糖
  • 200克面包粉
  • 1/3茶匙盐
  • 1/4茶匙五香粉
  • 60克混合果干
  • 25克蛋


  • 8茶匙面粉
  • 4茶匙砂糖
  • 足够的水以形成糊


  1. 所有材料混合在一起(除了混合果干),形成一个面团。
  2. 添加混合果干拌匀。
  3. 让它发酵1.5小时。
  4. 分成8等份,滚圆。
  5. 让它发酵1小时。
  6. 混合外陷材料, 放入裱花袋挤在面团上形成十字型。
  7. 在预热烤箱以190℃烤17分钟。

Tuesday, March 3, 2015

Copycat Dunkin Donut Choc Pudding Donut 浓情巧克力甜甜圈

I was a fan of Dunkin Donut, my favorite was a type of filled donut called choc pudding. The donut was coated with icing sugar and filled with overflowing chocolate. Once biten down, chocolate oozes out from the inside. I always ended up messy but I didn't care. It was almost like a chocolate lava cake disguising itself as a donut, so much chocolate and ultimately satisfying. I was always amazed at how much chocolate that get stuffed inside. However, not anymore during these recent years! They had probably changed their recipe, now I need to finish half of the donut to find the chocolate inside. So what to do when the craving strikes? Make it yourself!

The addition of potato in the bun makes it incredibly soft, just take a look at the texture of the donut, how fluffy it is! All right, forget the bun, I know your eyes are all set on the chocolate lava.

There can be many other variations too!

Have fun decorating your donut, and enjoy!

Copycat Dunkin Donut Chocolate Pudding Donut
Makes 8

  • 160g semi-sweet chocolate chips
  • 200g bread flour
  • 15g milk powder
  • 3/4 tsp instant yeast
  • 25g sugar
  • 90g potato, thinly sliced , steamed for 15 minutes and mashed
  • 41g water
  • 24g egg
  • 35g butter
  • a pinch salt
Cooking Directions
  1. Mix all the dough ingredients and knead until smooth.
  2. Let the dough proof for 1.5 hours or until double in size.
  3. Roll out the dough and cut the dough with a round cutter.
  4. Let the dough proof for another 15 -30 minutes.
  5. In a pot, heat up enough oil and deep fry the donut until golden brown.
  6. In a shallow pan or a double boiler, melt the semi-sweet chocolate chips.
  7. Using a long thin stick or a straw, poke a hole from one end. Move the straw left and right to create a hole inside the donut.
  8. Using a pointed piping tip, pipe in the chocolate.

  9. Dust icing sugar on top of the donut (or you can dust it earlier before piping in the chocolate).
Tips: I used Hershey semi-sweet chocolate chips. Once melted the chocolate doesn't get harden as long as it is left at room temperature of around 29C

  • 160克半甜巧克力豆
  • 适量糖粉
  • 200克面粉
  • 15克奶粉
  • 3/4小匙即食酵母粉
  • 25克糖
  • 90克马铃薯,切成薄片,蒸15分钟,捣碎
  • 41克水
  • 24克蛋,打散
  • 35克黄油(牛油)
  • 少许盐
  1. 混合所有面团成分和揉至光滑。
  2. 让面团发酵1.5小时或直到两倍大。
  3. 用圆型模型切出面团。
  4. 让面团发酵15-30分钟。
  5. 在一个锅里,加热足够的油,油炸甜甜圈至金黄色。
  6. 用浅盘,煮融半甜巧克力片。
  7. 使用长吸管,从一端戳一个洞。向左右移动,在甜甜圈里面创建一个洞。
  8. 使用尖头的裱花头,挤入巧克力。
  9. 在甜甜圈的顶部撒上糖霜(也可以在挤入巧克力之前撒上)。
温馨提示:我用Hershey 半甜巧克力豆。一旦融化,只要巧克力是保存在29C左右的室温下,不会变硬

Wednesday, February 11, 2015

Open Face Flower Pineapple Tart 花形黄梨塔

Open Face Flower Pineapple Tart 花形黄梨塔

There are a few types of pineapple tarts. From the appearance, there are those enclosed type, rolled up type and opened type; texture-wise, there are those melt in the mouth type, milky type, and those with slight crunch. Which type do you love most? 

For me, the enclosed melt in the mouth type. However, for variety and also aesthetic purpose (I love those flower shapes!), I have made these open faced flower shape pineapple tart. The texture of these cookies are rather crumbly. There are only 3 ingredients used for the base cookies, i.e. flour , butter and egg, rendering the quality of the butter into the limelight. If you think your butter is not fragrant enough, you may add a few drops of vanilla essence to bring the taste up a notch.

Open Face Pineapple Tarts
Make around 37 tarts

  • 160g flour
  • 96g butter
  • 1 egg
  • 150g pineapple filling
Cooking Directions
  1. Divide the pineapple filling to 37 portions, 4g each and roll round. Set aside.
  2. Rub butter and flour until sandy.
  3. Add in egg and mix well.
  4. Roll the dough into 5mm thickness. Use a fluted cookie cutter to cut out the dough.
  5. Place the pineapple ball on top.
  6. Bake at preheated oven at 180C for 15-20 minutes.
  • 160克面粉
  • 96克黄油
  • 鸡蛋1个
  • 150克菠萝馅
  1. 将菠萝馅分成37份,每份4克,撮圆。
  2. 黄油和面粉用手撮至沙粒状。
  3. 加入鸡蛋,拌均。
  4. 面团擀成厚度5mm。使用模型印出喜爱形状。
  5. 将菠萝球放在洞口上面,轻轻压下。
  6. 在已预热烤箱中180℃烤15-20分钟。

Tuesday, February 10, 2015

Cashew Nut Cookies 腰果曲奇

Cashew Nut Cookies 腰果曲奇

When I was small, my mom used to make cashew nut cookies during Chinese New Year. I helped out once in a while and I remember myself being the 'fast-handed' one (fast-handed in both making and eating the cookies). Topping the cookies with cashew nut was both the most fun and the easiest part. Crowning those 'bald' cookies kind of gives you a sense of achievement, well, at least to a child. Now? I think popping in those cookies in the mouth is the most fun part!

Those cookies are nutty, fragrant and baked to a nice golden hue. In contrast with my melt in the mouth pineapple cookies, these are for people who are looking for tasty crunch!

Cashew Nut Cookies

  • 100g butter
  • 60g icing sugar
  • 1 egg yolk
  • 1/3 tsp vanilla essence
  • 180g flour
  • 1/8 tsp baking powder
  • 100g cashew nut, blended and toasted
  • 70g cashew nut, halved
  • 1 egg yolk for egg wash
Cooking Directions
  1. Cream butter and sugar together
  2. Add yolk and vanilla essence, mix well.
  3. Add flour, baking powder, cashew nut (blended) and mix well.
  4. Roll the dough into 3mm thickness.
  5. Cut the dough using your choice of cookie cutter, egg wash the cookie, then top with a halved cashew nut (gently press down) and egg wash again on the cashew nut.
  6. Bake in preheated oven at 150C for 15-20 minutes.
  • 100克黄油(牛油)
  • 60克糖粉
  • 1粒蛋黄
  • 1/3茶匙香草精
  • 180克面粉
  • 1/8茶匙发粉
  • 100克腰果,搅碎和烤香
  • 70克腰果,每粒掰开成两半
  • 1粒蛋黄(用来刷蛋液在饼干上)
  1. 黄油和糖打发
  2. 加入蛋黄和香草精拌匀。
  3. 加入面粉,发粉,腰果(搅碎和烤香)拌匀。
  4. 面团擀成厚度3mm。
  5. 用饼干模型印出饼干,刷蛋液,放半颗腰果(轻轻按下)在上面,然后再刷一层蛋液。
  6. 在已经预热烤箱中以150℃烤15-20分钟。

Saturday, February 7, 2015

Japanese Char Siew 日式叉烧

Japanese Char Siew 日式叉烧

Does a bowl of Japanese ramen without Char Siew sounds incomplete to you? Pork belly, rolled up and tied with cooking twine to preserve the juiciness of meat, cooked for many hours in the boozy gravy so that it can absorb the taste right into every inch of the meat, thinly sliced and laid on top of a bowl of piping hot ramen. Great! Now we are talking...

The delicious char siew and the soft boiled ramen egg brings a package of instant ramen to a totally different level, just like a restaurant-bought one (of course, you gotta choose a good quality instant ramen too). Although the preparation time is short, it took many hours for the char siew to be cooked, so please make more, freeze them, and stock up more instant ramen at home. 

Recipe adapted from Seriouseat

Japanese Char Siew

  • 1kg pork belly
  • 1/2 cup soy sauce
  • 1 cup sake (substitute: sherry)
  • 1 cup mirin
  • 1/2 cup brown sugar
  • 6 stalks spring onions, cut into 1 inch length
  • 6 cloves garlic
  • 2 inch ginger, sliced
  • 1 shallot cut half
Cooking Directions
  1. Lay pork belly flat with skin facing down, roll up and secure with cooking twines. Tie cooking twine at a 2cm length interval.
  2. Combine ingredients (A) in a pot and heat up until boiling, add in pork belly.
  3. Cover the pot with a lid left slightly ajar, heat with gentle heat and cook for 4 hours. If you have a thermometer, test that the temperature of the sauce should be around 80C - 90C (the sauce shouldn't be boiling, or else the meat can get dry and tough).
  4. Turn the pork occasionally.
  5. To serve, slice the pork thinly.
1)I find it easier to slice the pork if it had been refrigerated for 1-2 hours.
2) As the cooking time is long, you can make more and keep the rest in the freezer. There is no need to thinly slice those that you plan to keep in freezer, just divide to 2-3 portions and keep together with the sauce. To reheat, defrost the char siew, reheat with gentle heat together with the sauce before slicing. Otherwise, you can also slice the meat and reheat in the noodle soup.

  • 1公斤三层肉
  • 1/2杯酱油
  • 1杯清酒(代替:雪利酒)
  • 1杯日本料酒 mirin (米琳)
  • 1/2杯黄糖 (白糖也可以)
  • 6条青葱,切成1寸长
  • 6瓣大蒜
  • 2英寸的生姜,切成片
  • 1粒葱头切半

  1. 五花肉持平皮肤朝下,卷起,用烹饪绳缠绕固定。每间隔2公分长绑条绳。
  2. 在一个锅里结合材料(A),加热至沸腾,再加入五花肉。
  3. 锅盖上盖子,盖子微开,用文火煮,煮4小时。如果你有一个温度计,测试酱汁的温度应保持在80℃ - 90℃(酱汁不应沸腾,不然肉会变得干燥)。
  4. 不时翻转猪肉。
  5. 要吃的时候,将猪肉切薄片。
2)因为要煮很久,可以一次做多些放入冰冻。冰冻的不须切薄片, 只要把叉烧分成两三份,连同一些浆汁一起冰冻就可以了。要吃时早前解冻,连同浆汁以低温加热。否则,也可以将叉烧切薄片放入面汤里加热。