If you are a cookie lover, I bet you have heard about Jenny Bakery. With their first branch in Singapore opened in Ang Mo Kio this October, many queued for hours under the heat and haze even before the shop opened, just to have a taste of their cookies.

When I learnt the price, I almost screamed! $45 per tin? No way I am buying that. So I bought almost 20 blocks of Golden Churn butter, and I believe that with many trials and errors, I can produce something similar too!

So I started my Jenny Bakery copycat journey. I have tried many different recipes, and tweaked them to my liking countless time. Can you imagine I ate butter cookies everyday for weeks! Oh my poor waistline... So I treated my guest butter cookies and get them fat too... Oops I mean to get their opinions.

Have you ever wondered why did your cookies went flat while you have followed the recipes to words and grams? Well from my weeks of experimenting, I learnt that brand of ingredients does matter too!

Finally, my efforts paid off. Everyone likes it! Among them two who had tried Jenny bakery cookies before thought that these cookies taste even better!

Copycat Jenny Bakery Butter Cookies

  • 147g Prima plain flour (or any flour with 11% protein content)
  • 3g cornstarch
  • 150g Golden Churn Butter (salted block type)
  • 23g icing sugar
Cooking Directions
  1. Mix all the ingredients together and pipe to desired shape ( I just use my hand to mix them. There is no need to cream butter and sugar)
  2. Bake at preheated oven at 160C for 15-20 minutes.
* If you substitute to different brand of flour or butter, you may get different result.

  • 147克Prima普通面粉(或任何11%蛋白质含量的面粉)
  • 3克玉米淀粉
  • 150克金桶牛油
  • 23克糖粉
  1. 把所有成分混合一起,放入裱花袋挤出所爱的形状。
  2. 在已预热烤箱中以160℃烘烤15-20分钟。

Despite being highly touted as the world's healthiest vegetable, and I have seen it many times in the supermarket, I have never bought it before. Kale is not cheap in this region, a bunch of it can easily cost $10, and a typical locally produced vegetable cost only $1. Now you understand why it always elude my shopping cart.

Imagine my surprise! Last week, while having a play date with my sister-in-law, she shared with me a packet of kale. They look so fresh, sturdy stem with dark green crinkly leaves... I wasn't quite sure how to cook but I sure knew I gotta make the best out of it! 

Due to its sturdy texture and a slight bitter flavor, I know it would not be a hit to the kids. So guess what, just make it crispy, a simple solution to great tasting kale!

Kale Chips

  • 1 leaves kale, torn into bite size pieces
  • 1 tsp olive oil
  • 1/10 tsp salt
  • 1/4 tsp garlic powder
Cooking Directions
  1. Toss together all the ingredients.
  2. Bake at preheated oven at 200C for 7 minutes. Remove the pieces that has crisp up and continue to bake pieces that still soft.

I doubt that I will ever get tired of this dish. This is my all-time-favorite, and also one of the very first few dishes that I cooked during my early days of kitchen adventure. 

Once I made this during a family dinner, and I remember my Brother-in-law happily tucked in to the dish and couldn't stop complimenting' very nice! very nice!'. 

Normally, I should be proud except that the meat was over-fried to the point of hard and dry. The dinner was especially quiet because it took a lot of effort to chew down those meat, ha! So I concluded, it is either he was very kind to me or that the sauce shall take the full credit.

So what do you think then? Try it out and let me know!

Sweet Sour Chicken


  • 300g boneless chicken thigh, cut into cubes
  • 50g corn flour
  • 44g egg white
  • 1/2 yellow onion (small size), cubed
  • 1 slice of pineapple (around 100g), cubed
  • 1/2 red bell pepper (small size), cubed
  • 1/2 green bell pepper (small size), cubed
  • 6 tbsp ketchup
  • 2 tbsp worcestershire sauce
  • 1 tbsp oyster sauce
  • 10 tbsp vinegar
  • 1.5 tbsp sugar
Cooking Directions
  1. In a bowl mix together corn flour and egg white.
  2. Coat chicken with corn flour mixture and deep fry till golden brown.
  3. In a frying pan heat 2 tbsp of oil and stir fry onion till fragrant.
  4. Add pineapple and ingredients C.
  5. Add the bell pepper and toss to coat (add in earlier if you like it soft).
  6. Add fried chicken, toss to coat and serve immediately.
酸甜鸡 / 糖醋鸡

  • 300克去骨鸡腿肉,切成块
  • 50克玉米粉
  • 44克蛋清
  • 1/2黄皮洋葱(小粒),切成块
  • 1片菠萝(约100克),切成块
  • 1/2红灯笼椒(小粒),切成块
  • 1/2青灯笼椒(小粒),切成块
  • 6汤匙番茄酱
  • 2汤匙隐汁
  • 1汤匙蚝油
  • 10汤匙白醋
  • 1.5汤匙糖

  1. 在一个碗把玉米粉和蛋清混合在一起。
  2. 鸡裹上玉米粉糊后,炸至金黄色。
  3. 在一个煎锅烧热2汤匙油,煸炒洋葱至香。
  4. 加入菠萝和材料C.
  5. 加入灯笼椒均匀裹上浆汁(如果你喜欢软的可以早点加入)。
  6. 加入炸鸡,均匀裹上浆汁,即可食用。

One day, I suggested to DG, 'why not make our Friday 'meatless Friday'?' I thought substantial amount of effort is required to convince him but to my surprise, he happily agreed 'ok!'.

So I flipped through my recipe books for inspiration and I found this - a mushroom dish which is supposed to replace our meat dish. I got the recipe (with slight adaptations) from The China Study, an American best selling book of nutrition. The China Study, written by Colin Campbell, Ph.D. and Thomas M. Campbell II, M.D., examines the relationship between eating animal products and chronic illnesses. The study concluded that counties with high consumption of animal-based food are more likely to have had higher death rates from 'western diseases'.

Based on their findings, they developed a series of recipes which adhere to their nutrition recommendations. Basically, no animal-based products, including dairy. You will be surprised, how even al-fungi can be made without cream!

Recipe adapted from The China Study Quick & Easy Cookbook
Mushroom with Herbs


  • 1 garlic
  • 1/4 onion
  • 1 1/4 tsp lemon juice
  • 1" x 2" strip of capsicum
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin
  • 3/4 tsp oregano
  • 225g portobello mushroom
  • 1 tbsp oil
Cooking Directions
  1. Blend together ingredients A.
  2. In a frying pan, heat up 1 tbsp of oil, stir fry portobello mushroom for a minute.
  3. Add in A and continue to cook until the mushroom turn soft, around 15 minutes, add water if needed.


  • 1大蒜
  • 1/4洋葱
  • 1 1/4茶匙柠檬汁
  • 1块1"×2"大小灯笼椒
  • 1/4茶匙熏灯笼椒粉
  • 1/4茶匙孜然
  • 3/4茶匙牛至
  • 225克波托贝洛蘑菇
  • 1大匙油
  1. 成分A用搅拌器搅碎.
  2. 在锅里,加热1汤匙油,炒香蘑菇一分钟。
  3. 添加A,继续煮,直到蘑菇转软,约15分钟,如果有需要就加水。

It was a busy weekend, we got a booth at a roadshow and decided to let the kids have some fun at a indoor playground nearby, in this case, Happy Willow. We went to the branch located at Fusionopolis, right outside the One North mrt station. Convenient, isn't it? The playground is of decent size, and is suitable for children of all ages, particularly from 9 months to 9 years old.

Surveying around the playground, I mentally went through a checklist I have. Soft edges - checked, padded pole and floor - checked, young toddler play area - checked, friendly staff - checked, lounge - checked, coffee - checked. What a cool place it is!

Now let's check it up!

Look at this giant red ball! Can you believe that a boy actually rode on top of this giant ball while the rest of the kids trying to 'shake' him down? I salute him, but too bad I didn't manage to capture that scene in my photo.

The perfect place to train up your next spiderboy / spidergirl.

Balls at the end of the slide!

Climbing up, up, and up, the best way to exhaust kiddos' energy.

Who wants a ride on the cow?

Tired? Have a seat!

They sell snacks and drinks for you to replenish your energy too.

Then you can continue jumping up and down, up and down...

A smaller slide for young kids.

This area is just right for the young toddler.

Changing room, the only drawback is that there is no basin provided.

Someone is celebrating birthday today, happy birthday!

Happy Willow One-north
1 Fusionopolis Way
Fusionopolis, Connexis Tower
#B1-06, Singapore 138632

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