Seafood tofu has always been one of my favorite order at tze char place. Crunchy thin layer of skin encasing silky smooth tofu mix with fish paste, added with the fragrant from coriander leaves and some other chopped vegetable, making this dish irresistibly good! Just dip them in mayonnaise, chilli sauce or ketchup to suit your taste.

Not quite sure which type of tofu to use, so I went through many recipes and found that some using egg tofu while others tau kwa. We were curious so we tried both! Personally, I prefer the one using egg tofu as it is more flavourful, but it is harder to handle as it is quite soft. The one made with tau kwa has a firmer texture, hence it is able to maintain the shape pretty well. Perhaps next time I should try using silken tofu too!

Seafood Tofu

  • 300g (around 2 pieces) egg tofu / small size tau kwa, mashed
  • 100g fish paste
  • 1 small bunch coriander leaves, chopped
  • 1 tbsp spring onion (around 1/2 stalk), chopped
  • 1/4 carrot, chopped
  • 1 tbsp tapioca starch
  • 1 tbsp soy sauce
  • 1/4 tsp salt
  • 1/2 tbsp sesame oil
  • 1 tsp oyster sauce
  • few dashes pepper
For coating before frying
  • some corn starch
Cooking Directions
  1. Mix ingredients A together and mix until well combined.
  2. Oil a 5 inch square mold, put in the mixture.
  3. Steam for 15 minutes, or bake at 180C for 30 minutes 
  4. Let cool in the fridge for 1 hour.
  5. Cut the tofu into square / rectangular shape, coat each of them with corn flour.
  6. Pan fry or deep fry the tofu cubes.

What do you do when you are craving for chiffon cake but have no chiffon mold? Aha! Make them into cupcake size (or just buy them, of course)!

Since I still have some strawberries that I ordered from Lazyfruits, I decided to purée them and add them into the cake. Thank goodness that they all turned up well, as I have no recipe to follow and just added them based on my agak-agak method!

Those strawberries were really good, plump and fresh. You may click here to read my experience engaging Lazyfruits service. In short, Lazyfruits is an online fruit shopping and delivery, which make buying fruits a much simpler chores. Aside from saving time and strength, the convenience that it brings - next day delivery, option for cash-on-delivery as well as credit card payment, able to order the fruits anytime/anywhere, replacing of damaged fruits at no cost etc., are the aspects that appeal to me most. In fact, all my fruits including fragile fruits arrived in a condition exceeding my expectation!

Now back to those little gems. I was really delighted to see them coming out of the oven with nice dome - no crack, no shrinkage! To prevent shrinkage, I actually tried a method which I learnt online - drop them carefully (try not to topple them over) from around 5-10cm height against the table for a couple of times. In order to make comparison, I dropped some while leaving others alone. Turned out, those that being dropped does seem to maintain the shape better, although the effect was not too obvious. Another trick that I learnt is to fill up the muffin cup until almost 90% full, in that way the cake seems less likely to shrink too. 

Strawberry Chiffon Cupcake

  • 2 egg yolks
  • 14g caster sugar
  • 25g corn oil
  • 30g strawberry, pureed
  • 42g cake flour
  • pinch of salt
  • 2 egg white
  • 30g caster sugar
  • 30g cream cheese
  • 30g butter
  • 24g icing sugar
Cooking Directions
  1. Beat A until bubbly.
  2. Add in B.
  3. Sift in C. Mix until just combined
  4. Beat egg whites while adding sugar in 3 stages. Beat until stiff.
  5. Take 1/3 of the meringue and mix with egg yolks mixture. Then fold in all the meringue until just combined.
  6. Pour batter into 6 muffin cup.
  7. Bake at 130C for 20 minutes, thereafter 150C for another 20 minutes.
  8. For the topping, mix all ingredients together and pipe on top of the cake.
  9. Decorate with more strawberries.

I saw some beautiful puff pastry fruit tarts at Four Leaves bakery few weeks ago and have been tempted to make it since. However, I don't usually buy much variety of fruits at a time so my fruit tarts usually ended up with single type of fruit. Needless to say, they looked rather boring and plain.

This time round, I ordered 2 boxes of fruits in variety from Lazyfruits, now I can finally start making my 'art piece'! You may click here to read my experience engaging their service. In short, Lazyfruits is an online fruit shopping and delivery, which make buying fruits a much simpler chores. Aside from saving time and strength, the convenience that it brings - next day delivery, option for cash-on-delivery as well as credit card payment, able to order the fruits anytime/anywhere, replacing of damaged fruits at no cost etc., are the aspects that appeal to me most. In fact, all my fruits including fragile fruits arrived in a condition exceeding my expectation. 

Now let's move on to the fruit tarts! I used frozen puff pastry with butter as the tart shell, top it with silky smooth homemade custard and then arrange the fruits on top. Crunchiness from the pastry, smoothness from the custard paired with those refreshing fruits... these fruit tarts are simply awesome, can't wait to make them again!

Puff Pastry Fruit Tart

Custard (prepare the night before)
  • 200g milk
  • egg yolks
  • 32g sugar
  • 32g butter
  • 13g corn starch
  • 13g plain flour
Puff Pastry Skin
  • 1 sheet puff pastry
  • egg for egg wash
  • cut fruits of your choice
Cooking Directions
  1. Heat up milk until bubbly.
  2. In a separate bowl mix B together.
  3. Add B into milk and cook over medium heat, keep stirring and cook until thicken.
  4. Keep in the fridge overnight.
Puff pastry skin
  1. Cut the puff pastry sheet into 4 square pieces that fit nicely into your muffin tin. Trim off the side if necessary (I trimmed off around 2 cm from 2 sides of the pastry).
  2. Lay puff pastry on the muffin tin as shown in picture below.
  3. Egg wash the side of the puff pastry.
  4. Poke holes on puff pastry at the bottom with fork to prevent it from puffing up.
  5. Bake at 200C for 15 minutes.
  6. Put a spoonful of custard into the puff pastry and arrange cut fruits on top.

With two toddlers at home, and one more baby to come, time (and strength especially) is really precious to me. I have long started ordering my groceries online. It is so convenient, with just a few clicks on my handphone, the groceries get delivered to me the next day. Searching for an item would simply means typing out the word and click 'search'. I can do it while lying on the bed, soothing my toddlers to sleep, instead of roaming around physically looking for the items. And of course, no more lugging the items back home after the purchase.

Now, buying fruits online is a new venture for me. Unlike groceries, I like to visually examine my fruits, touch them, and sometimes even smell them before I buy.

When I learnt about Lazyfruits- online fresh fruits shopping & delivery, I was skeptical at first but at the same time tempted to try it out. After all, despite my love for giant-sized fruits like watermelon and honeydew, I seldom buy them due to their size and weight. Now they can all be delivered to my doorstep, so why not?


I find ordering fruits from Lazyfruits really simple, although there is no apps available, I have no problem placing my order using simply a mobile phone. In fact, I placed my order during a bus ride to a farmer's market. Payment-wise, I can choose to pay by cash or by credit card, really flexible. 

The fruits selection are great, with vast varieties ranging from seasonal/premium fruits like French melon, muskmelon, pomegranate, soursop and custard apple, to common fruits like apples, pears, oranges and bananas. There are also bundle deals and promotion available for selected fruits. Although not in wide selection, they do sell cut fruits for fruits like guava, pineapple and rose apple.

Now, look at all my loots! The fruits are packed neatly in a box with protection sleeves when delivered.

I purposely chose a few fragile fruits like blueberries, strawberries and Kiwiberies to see how it goes. Those are the fruits easily get moldy and squashed which I pay extra attention even when buying from high end supermarket. Now I must say I am impressed, because all of them are plump, fresh and really sweet. Those are one of the best blueberries that I have bought in fact. Turned out that they actually double checked the condition of the fruits before delivery to ensure that the customers receive their fruits at its best.

Although they might be relatively new in the online shopping platform, but do not mistaken them for a new player in fruits industry. Lazyfruits is in fact, a sister company of the more-than-30-years-old family-run fruit supply and retail businesses Chop Chin Yong and Lim Tean Lye.         

The minimum purchase is $40 and if you wish to get your fruits delivered for free, a minimum order of $68 is required. While it sounds like a lot of fruits, there are many creative ways to eat your fruits, e.g. juice them or make them into other delicacies like fruit tarts and Hokkaido cupcakes!

Some more photos of my loots. I was hoping to get soursop but too bad it was out of stock during the time of order. Bought custard apple instead. Sweet!

It has been a while since I last tasted a melon this sweet. The French melon (the honey dew look-alike fruit that has green stripes on it) tasted simply awesome, almost like the honeydew I had in Japan which I missed so much. And look, there is a giant heart shape watermelon!

Really love the yellowish-orange hue on the watermelon!

Gula Melaka (Palm Sugar) Agar-Agar 椰糖燕菜

I thought this look really interesting, single  mixture that separates into 2 layers after left standing, and that artistic looking pattern that appear naturally in the coconut (white) layer. So, I assume the kids will surely jump up and down in excitement when they see this. Well, too bad, could it be the brownish color? They doesn't seem to be excited at all!

Anyway, less for them means more agar-agar for me. It may not look appealing to young toddlers but it sure taste great, especially these were made using palm sugar bought all the way from Melaka. I find the palm sugar produced there has an irresistible fragrant. So far I haven't find a better source for palm sugar yet.

The agar-agar is refreshingly good, with two distinct flavours from the two layers. White layers tasted more 'milky', which I love, and the other one had more 'crunch' in it. The pandan leaves surely add a nice fragrant to the agar-agar!


  • 1 litre water
  • 200g gula Melaka (palm sugar)
  • 2 pandan leaves, tied into knots
  • 1 packet 10g agar-agar powder
  • 200ml thick coconut milk
  • 1 egg
  • pinch of salt
Cooking Directions

  1. In a pot, bring A to boil and cook for 15 minutes.
  2. Remove pandan leaves and sieve the mixture.
  3. Add B and stir until dissolve.
  4. In a bowl, gently mix together ingredients C with a fork.
  5. Pour in C to the pot, stir while pouring, let it simmer for another 5 minutes.
  6. Pour into 7" mould (or any jelly mould) and let it cool in the fridge until firmly set.

  • 1公升水
  • 200克椰糖
  • 2叶香兰叶,扎成结
  • 1包10克燕菜粉
  • 200毫升浓椰浆
  • 1个鸡蛋
  • 盐少许
  1. 在一个锅里,烧开A,煮15分钟。
  2. 取出香兰叶,过筛混合物。
  3. 添加B,和搅拌至溶解。
  4. 在一个碗里,用叉子把材料C搅拌在一起。
  5. 把C倒入锅,一边倒一边搅拌,再煮5分钟。
  6. 倒入7“模(或果冻模),让它在冰箱冷却,直到凝固。
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