Monday, June 15, 2015

Egg Benedict


Whenever we go for Western style breakfast, egg Benedict is always among one of my top picks. Poached egg on top of a slice of crunchy thick toast, drizzled with tangy creamy Hollandaise sauce- a nutritious and filling breakfast indeed. 

Poached egg is usually cooked just right with the yolk still runny. Once cut, golden yellow yolk flows out to mingle with the Hollandaise sauce, create a perfect harmony taste. As for us, we will be busy scooping up the sauce and yolk, and then gulp down the egg in no time. 

I was told that it is not easy to make poached egg, glad that I tried it anyway. In my opinion, it is a matter of getting the right timing, there is no special equipment needed, just a scoop, water, vinegar and a timer!

Egg Benedict

Poached egg
  • 2 eggs
  • vinegar
Hollandaise Sauce
  • 28g butter
  • 2 egg yolks
  • 1/2 tbsp lemon juice
  • 1 tbsp milk
Cooking Directions
Poached Egg
  1. In a pot, fill in 1.5 inches of water, bring to boil and reduce heat to gentle simmer.
  2. Add some vinegar (I added around 1-2 tbsp).
  3. Crack egg into small dish / sauce plate, gently pour egg into water.
  4. Cook for 3 minutes (medium heat, water not boiling)
  5. Remove egg with slotted spoon, let the water drip out.
Hollandaise Sauce
  1. Melt butter,  let it cool to warm (not hot).
  2. Beat egg yolk until frothy, add to the butter while whisking.
  3. Add lemon juice and milk
  4. Using gentle heat, heat up the sauce while whisking. Remove from stove top once the sauce started to thicken.
  5. Drizzle over the poached egg and sprinkle some black pepper for garnish.
1. Do not crack egg directly into the water, or else it might break or couldn't hold up the shape well.
2. If the sauce get overheat and curdle, you can try to add some milk, tablespoon by tablespoon while whisking to salvage the sauce.


  • 鸡蛋2个
  • 28克牛油
  • 2个蛋黄
  • 1/2汤匙柠檬汁
  • 1汤匙牛奶

  1. 在一个锅里, 放入1.5英寸高的水,煮沸,然后转成中火(水不要沸腾)。
  2. 加些醋(我加了1-2左右汤匙)。
  3. 把蛋打入小碟/酱碟,然后轻轻倒入水里。
  4. 煮3分钟(中火)
  5. 用漏勺取出鸡蛋,让水淌出来。
  1. 融化牛油,然后让它稍微降温。
  2. 达蛋黄直到出泡沫,加入牛油,一边加入一边搅打。
  3. 加入柠檬汁和牛奶
  4. 用文火,把酱汁加热,要不停搅拌,直到酱油开始变稠。
  5. 把酱汁淋在蛋上,撒些黑胡椒。

Friday, June 5, 2015

Sausage Patties


Mc Donald used to sell Sausage McMuffin at $2, with a coffee/tea inclusive during the breakfast hours. Although it does not really have a super-delicious kind of appearance to be admired at, it was actually one of my favourite! It is not so easy to find muffin bread in Singapore, some premium Cold Storage carry it so every time I hit that supermarket I would simply buy a few packets of them and freeze them! Of course, until... I made my own. 

Homemade sausage patties free of preservative, paired with homemade muffin bread. No more Sausage McMuffin for me!

Sausage Patties

  • 500g minced beef
  • 2 garlic, chopped
  • 40g onion, chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp fennel
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp salt
Cooking Directions
  1. Mix together all the ingredients.
  2. Divide into 8 and shape into round.
  3. Flatten the patties and lightly dimple the middle so that the patties will remain flat (and not puff up in the middle) when being pan-fried.
  4. Pan fry patties for around 7 minutes ( depend on the thickness) each side.
  • 500克牛肉碎
  • 2粒蒜头, 剁碎
  • 40克洋葱, 剁碎
  • 1/2茶匙干百里香
  • 1/2茶匙茴香
  • 1/2茶匙干罗勒
  • 1/2茶匙干牛至
  • 1茶匙盐

  1. 混合所有材料。
  2. 分为8份,撮圆,压扁
  3. 肉饼中间,轻轻压下,这样肉饼在煎的时候会保持平面,中间不会凸起。
  4. 取锅煎肉饼,每一边大约煎7分钟(时间长短取决于肉饼厚度)。

Thursday, May 28, 2015

Pumpkin Hee Pan 金瓜喜板


Pumpkin is such a gem! It is a nutrient dense food, full of vitamins and minerals yet low in calories. Having rich in beta-carotene, fiber, potassium, and vitamin C, it offers protection against heart disease, cancer, promote fertility, boost immunity, and even protects our eyes!

Given the extensive list of nutritional benefits, pumpkin should be made a regular part of our diet. However, does it bother you that everytime after a pumpkin is cut, there comes the recipe hunting activity - gather as many recipes as possible so that you could finish it off before those fuzzy mold find their way into it? Well here is just another addition to your recipe list.

If you had not tried a hee pan before, let me describe to you the texture of this treat. It is a little bread-like, but soft and chewy with the addition of glutinous rice flour. It stays chewy and soft after cool, perfect for a afternoon snack or even as a picnic dish! A store-bought one is usually tinted with food coloring. I bet this naturally-tinted-with-beta-carotene hee pan will surely be much more appetizing and nutritious, agree?

Pumpkin Hee Pan
makes 8

  • 100g plain flour
  • 100g glutinous rice flour
  • 60g sugar
  • 60g water
  • 2.5g yeast
  • 100g pumpkin, steamed and mashed
  • 12g Oil
Cooking Directions
  1. Mix all the ingredients together and knead until smooth.
  2. Divide the dough into 8, shaped round and lightly flatten with palm.
  3. Leave the dough to proof for one hour or almost double in size.
  4. Steam over medium heat for 12 minutes.
  • 100克面粉
  • 100克糯米粉
  • 60克糖
  • 60克水
  • 2.5克酵母
  • 100克南瓜,蒸熟压成泥
  • 12克油

  1. 把所有的材料一起,揉成团。
  2. 将面团分成8份,磋圆后稍微压扁。
  3. 让面团发酵一小时。
  4. 用中火蒸煮12分钟。

Wednesday, May 27, 2015

Potato Bun with Hokkaido Dome


Having a terrible craving for chocolate, I decided to make my favorite donut - Choc Pudding filled donut. The chocolate was overflowing, and every bite guarantees a mouthful of chocolate. It was so good... Well, as much as I adore it, have all food in moderation is my motto. So, instead of frying all 8 donuts, I saved some dough and top them with Hokkaido Dome topping.

These toppings are delightful. It is so simple to prepare yet they gave the leftover dough a 'new life' again. I love to put toppings on bread because it helps to retain moisture in the bread during the baking process, and of course, it add flavours and we love them too!

Potato Bun with Hokkaido Dome
Makes 8

  • 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
  • 62g cake flour
  • 56g butter
  • 62g icing sugar
  • 74g egg
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. Mix together the ingredients for topping, set aside.
  4. Divide the dough into 8 and shape round.
  5. Let the dough proof for another 1 hour or until double in size.
  6. Pipe the topping on top of the bread 15 minutes before baking.
  7. Bake in preheated oven at 190C for 15 minutes.

  • 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
  • 62克低粉
  • 56克牛油
  • 62克糖粉
  • 74克蛋
  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. 混合外陷材料,备用。
  4. 将面团分成8份。
  5. 让面团发酵1小时,或者直到两倍大小。
  6. 在烘烤15分钟前,在面包上挤上外陷。
  7. 在预热烘箱中烤以190℃烤15分钟。

Monday, May 25, 2015

Hokkaido Cupcake With Cream Cheese Frosting

Hokkaido Cupcake With Cream Cheese Frosting

If you had ever tried the Hokkaido cupcake, I am sure you will be impressed by its soft, delicate and springy texture. Unlike muffin, this cupcake, made using the chiffon method, produce very light textured cake that won't fill up your tummy so easily. You might unknowingly eaten too much of it even before you realise it!

Usually, Hokkaido cupcake is paired with custard cream, injected right into the middle of cupcake until it overflowed slightly to the top, and then top with fresh fruit of vibrant color rendering a pleasant appearance. Combining Hokkaido cupcake with cream cheese is rather new. In fact, I had a slight concern that the weight of cream cheese may crush the soft cake but it turned up amazingly beautiful and delicious!

Hokkaido Cupcake with Cream Cheese Frosting
Makes 8 cupcakes


  • 2 egg white 
  • 30g sugar
  • 2 egg yolks
  • 13g sugar
  • 17g fresh milk
  • 25g cake flour
  • 17g vegetable oil
  • 100g butter
  • 100g cream cheese
  • 80g icing sugar
Cooking Directions
  1. Beat egg white until frothy, add in 30g sugar in 3 stages and beat until stiff.
  2. In another bowl, lightly beat egg yolks with 13g sugar until bubbly. Add in fresh milk, sift in cake flour and add in vegetable oil. Mix well.
  3. Take some meringue and mix into the egg yolk mixture until well combined, then pour all the egg yolk mixture into the meringue and fold well.
  4. Bake in preheated oven at 130C for 20 minutes, thereafter increase the heat to 150C and bake for another 20 minutes.
  5. Mix together the ingredients for frosting.
  6. Decorate the cake with cream cheese frosting.


  • 2个蛋清
  • 30克糖


  • 2个蛋黄
  • 13克糖


  • 17克牛奶
  • 25克蛋糕粉
  • 17克植物油


  • 100克牛油
  • 100克奶油奶酪
  • 80克糖粉


  1. 打蛋清,直到粗泡,30克糖分3个阶段加入,并打到硬性。
  2. 在另一个碗里,搅打蛋黄和13克糖,直到起泡。加入鲜奶,过筛的蛋糕粉,并添加植物油。拌匀。
  3. 取一些蛋白霜倒入蛋黄混合,直到拌匀,再把所有的蛋黄倒入 蛋白霜,以切拌方式拌匀。
  4. 在已预热烘箱中以130℃烘烤行20分钟,然后加热至150℃烤20分钟。
  5. 将奶油芝士糖霜的材料混合在一起,装饰蛋糕。

Friday, May 22, 2015

Super Fudge Brownie 布朗尼


There are a few types of brownies - chewy, fudgy, cakey, and some with added nuts for the extra crunch. We all have our favorite type of brownie, don't we? Brownie can be served warm with ice-cream, or serve cold to bring out the extra fudgy texture. I love crunch, but not the texture of nuts in my brownie. Solution? Extra chocolate chips!

Super fudge brownie
make one 7x7inch brownie

  • 6 oz unsweetened baking chocolate
  • 226g butter
  • 4 eggs
  • 300g sugar
  • 1.5 tsp vanilla essence
  • 75g all purpose flour
  • 165g semi-sweet chocolate chips, plus more to sprinkle on top
Cooking Directions
  1. Over gentle heat, melt baking chocolate and butter.
  2. In another bowl, beat eggs for 5 minutes, add in sugar and mix well.
  3. Add vanilla essence and melted chocolate with butter into egg.
  4. Sift in flour, mix until just combined.
  5. Add in semisweet chocolate chips.
  6. Pour batter into cake pan, sprinkle some chocolate chips on top.
  7. Bake in preheated oven at 150C for 45 minutes.
Tips: Chill the brownie and only cut it the next day for the super fudge texture!


  • 6盎司无糖烘焙巧克力
  • 226克牛油
  • 4个鸡蛋
  • 300克糖
  • 1.5茶匙香草精
  • 75克面粉
  • 165克半甜巧克力豆,再加多一些洒在上面

  1. 以小火,融化烘烤巧克力和牛油。
  2. 在另一个碗里,打鸡蛋5分钟,加入白糖拌匀。
  3. 把香草精,融化的巧克力与牛油放入鸡蛋。
  4. 筛入面粉,拌匀。
  5. 加入半甜巧克力豆。
  6. 把面糊倒入烤盘,在上面撒些巧克力豆。
  7. 在预热好的烤箱以150℃烤45分钟。

Wednesday, May 6, 2015

Collagen Soup / Bijin Nabe Soup Copycat 胶原蛋白汤

Collagen soup / bijin nabe copycat

Collagen is an essential building material to renew cells, it contributes to firm and elastic skin texture, hydrate skin, and improves the joint and ligament flexibility. This important protein is naturally produced by our body, but the production decrease as we age, hence the occurrence of wrinkled, saggy skin. Many people resolve to taking collagen supplement while other believes that just like any other protein, collagen breaks down in our digestive system and will not serve the purpose as we thought.

So, which theory do you subscribe to? 

Well, when it comes to the collagen soup, the theory doesn't really matter. This soup is delicious, thick in consistency and absolutely lip smacking. And maybe, just maybe, it could help you look young too!

Collagen Soup

  • 300g chicken wing sticks
  • 1 kg chicken carcass
  • 8 cups water
Cooking Directions
  1. Clean chicken thoroughly (get rid of any blood or else your soup will not be white in color).
  2. Bring some water to boil, put the chicken bones in and cook for 5 minutes. Discard water.
  3. Using a pressure cooker, bring 8 cups of water to boil, put in chicken bones.
  4. Cook for 25 minutes (using WMF pressure cooker) or around 5 hours equivalent of using normal cooker.
  5. Using a whisk (just hand powered, no need electricity), whisk the chicken bones vigorously to break the bones (skip this if not using pressure cooker).
  6. Bring the soup to boil without pressure for another 35 minutes  (skip this if not using pressure cooker).
  7. Run the soup through a sieve to get rid of any bones.
  8. Keep the soup in fridge or freezer. It will turn into a jelly-like texture.
  • 300克鸡翅棒
  • 1公斤鸡骨头
  • 8杯水

  1. 彻底把鸡洗干净(洗掉任何的血液,否则汤不会是白色的)。
  2. 把一些水烧开,把鸡骨头和鸡翅放入水里,煮5分钟。弃水。
  3. 用高压锅,把8杯的水烧开,放入鸡骨头。
  4. 煮25分钟(使用WMF高压锅)或相当于使用普通煮法5个小时左右。
  5. 用打蛋器(不须电动),把鸡骨头大力搅拌(如果没有用高压锅请跳过这个步骤)。
  6. 再把汤大火煮滚35分钟(如果没有用高压锅请跳过这个步骤)。
  7. 通过筛,去掉骨头。
  8. 把汤收入冰箱。它会变成果冻般的质感。