No-Frills Recipes ... cooking, baking & excerpts on travel

Korean Honey Citron Tea (柚子茶 ) Muffins

2026-04-10T15:04:00.000+08:00

I added a few tablespoonfuls of Korean Honey Citron Tea or Yuzu marmalade to a basic muffin recipe and the muffins were delicious. They were soft, nice, not crumbly with a bit of tangy taste of the Yuzu, well accompanied with a cup of piping hot coffee or tea. These muffins taste best when eaten warm. A few teaspoonfuls of the marmalade mixed with water can be turned into a hot or cold drink to soothe the throat especially if there's a first sign of a cough.

Korean Honey Citron Tea (柚子茶 ) Muffins

Ingredients

220 gm plain flour
70 gm caster sugar
2 tsp baking powder
5 Tbsp honey citron tea (Yuzu tea) marmalade
1 'L'egg
160 gm plain yoghurt
80 gm vegetable oil
1/4 tsp vanilla
a pinch of salt

Method

Sift flour, baking powder and salt, set aside.
Beat egg with oil, add in sugar, beat well. Then add in the yoghurt followed by the Yuzu marmalade. Beat till well incorporated.
Pour the wet ingredients into the dry ingredients. Mix till just combined, a bit of lumps is fine.
For my rectangular muffin pan, I grease the pan and dust with some flour.
Fill up the pan till 3/4 full.
Bake in a preheated oven @ 200 deg.C for about 20 mins. till golden brown. Test with a skewer till it comes out clean, a bit of crumbs is fine.
Remove from the oven and cool on a wire rack.
Yield : 7 rectangular muffins.

Steam chicken with Black bean sauce ~ 豆鼓蒸鸡

2026-03-07T13:17:00.000+08:00

This is a very easy dish to prepare and it's tasty and delicious to go with plain white rice. It's somewhat like how we steamed black bean sauce with pork ribs, just that this time it's with chicken. The chicken does taste good, tender and flavourful.

Ingredients

250 gm whole leg of chicken, cut into bite size
1/2 Tbsp black bean sauce
1/2 Tbsp oyster sauce
1/2 Tbsp light soy sauce
1 Tbsp Chinese Shaoxing wine
1 Tbsp sesame oil
2 tsp cornflour
2 cloves garlic, chopped
a small knob of ginger, chopped
a pinch of sugar
a dash of pepper

Method

Wash and pat dry the chicken pieces.
Marinate with all the sauces, mix well till fully incorporated. Leave to season for about 2 hours.
Boil some water in a steamer, place the chicken to steam for about 15 mins.
Check to see whether chicken is cooked through. Remove from steamer and garnish with some spring onions.
Serve with plain white hot rice.

Steam egg with Scallops ~ 干贝蒸水蛋

2026-02-12T17:39:00.000+08:00

Smooth and soft steamed egg is easy to prepare with a few ingredients yet it delivers an appetising look and delightful flavour. But it does require a bit of attention and tips to ensure good result. The ratio is 1 egg to 1.5 boiled and cooled water. This dish has long become a hit with children as well as the young and old.

Steam egg with Scallops ~ 干贝蒸水蛋

Ingredients

2 eggs around 100 gm
10 gm dried scallops, dehydrated and shredded
150 ml boiled and cooled water
1/8 tsp sea salt
Garlic oil
Spring onions to garnish

Method

Wash and soak the dried scallops with 50 ml boiled and cooled water.
Beat the eggs with a fork in a measuring cup, add in 100 ml boiled and cooled water, mix well.
Add in the 50 ml water from the dried scallops.
Add in 1/8 tsp seasalt, mix well.
Strain the egg mixture onto a plate, mix in the shredded scallops.
Pour onto a dish and scoop out the foam.
Prepare a steamer with boiling water, once water is boiling rapidly, put in the dish, cover and lower the heat to the minimum.
Steam for 14 to 15 mins. and occasionally lift up the lid to peep at the progress after 5 mins, then every 3 mins.
Lightly jiggle the plate and if the centre is wobbly, then it is done.
Turn off heat and remove the plate. Garnish with some garlic oil, a dash of pepper and chopped spring onions.
Serve.

Airfried Garlic Chicken ~ 氣炸蒜蓉雞

2026-01-27T09:15:00.000+08:00

This Airfried Garlic Chicken is aromatic and crispy on the outside and juicy on the inside. There's a health benefit to air frying versus deep oil frying as we do not submerge the meat entirely in the oil, thus the meat will ultimately absorb less oil in the cooking process. Also it saves time and less cleaning up as opposed to having to deal with the aftermath of hot oil

Airfried Garlic Chicken ~ 氣炸蒜蓉雞

Ingredients

2 whole chicken leg, deboned
2 tsp garlic powder
2 tsp chicken seasoning
3/4 tsp garam masala
1 tsp pepper
1/2 tsp salt
a dash of garlic oil
10 or more cloves of garlic, finely chopped
Spring onions and parsley for garnishing

Method

Finely chop up the garlic, shallow fry with some oil till lightly golden, dish up the fried garlic. Set aside
Wash the whole legs of chicken, pat dry on both sides.
Lace with the garlic oil.
Meanwhile mix the garlic powder, seasoning, garam masala, pepper, salt evenly.
Marinate the chicken with the seasoning, set aside for a few hours or overnight in the fridge.
Place some parchment paper onto the airfryer basket and place the seasoned chicken skin side down.
Airfry at 200 deg.C for 10 mins., then flip over the chicken and airfry for another 8 mins. skin side up. Sprinkle on the fried garlic and airfry for another 2 mins. Make sure the garlic spread is not burnt.
Dish up and serve with garnishings and a vegetable on the side.

Braised pork tendons with pork belly ~ 红烧猪筋

2025-12-18T17:11:00.000+08:00

Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol. Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour.

Braised pork tendons with pork belly ~ 红烧猪筋

Ingredients

240 gm rehydraed pork tendons (from 150 gm dried tendons)
450 gm pork belly
10 shitake mushrooms rehydrated
4 bulbs of garlic
10 slices of young ginger
5 bay leaves
4 star anise
2 cinnamon sticks
1 to 2 pcs of rock sugar (according to taste)
2 to 3 Tbsp Shaoxing wine
2 Tbsp oyster sauce
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1/2 tsp pepper
Cornstarch and water to thicken the gravy

Method

Heat up the wok with some oil, saute the garlic, star anise, ginger and bay leaves till fragrant.
Add in the shitake mushrooms and fry a while. Then add in the pork belly. Shallow fry for a while and add in some water to let it simmer. Add in the pork tendons.
Add in the sauces and rock sugar, let the dish cook. Once it's boiling, lower the heat and let it cook on medium heat for about 20 to 30 mins. covered with lid. Check to see whether the mushrooms and pork are cooked well and tender.
Add in cornstarch mixed with water to thicken the gravy. Fine tune to taste.
Dish out to serve with rice.

Note : If you prefer the pork tendons to be a bit chewy, you can add them later.

How to rehydrate the dried pork tendons

Wash the dried pork tendons
Put them in a pot and pour hot water over it, making sure the tendons are totally submerged.
Change the hot water every 4 hours. I let them soak overnight.
The next day discard the water and prepare fresh water in a wok. Add in 8 slices of young ginger, 1 whole bulb of garlic, 5 bay leaves, corainder and spring onions. Add in the tendons and bring to a boil for about 20 mins., then remove the tendons.
Rinse in tap water and trim out the hard parts of the tendons and cut into shorter lengths.
Prepare the wok with young ginger, garlic, bay leaves, corainder and spring onions, fresh water and boil the tendons again. Add in 2 Tbsp of Shaoxing wine. Once boiling for about 10 mins., cover with lid and let it simmer on low heat for about 45 mins. Check whether the tendons are softened.
Rinse in tap water, keep in the fridge, ready for cooking.
Freeze them if you do not wish to cook them soon. This rehydration process takes 2 days.

Matcha or Green Tea Chiffon Cake ~ 綠茶戚風蛋糕

2025-11-28T16:51:00.000+08:00

This is a light and spongy chiffon cake with lovely green hues. Not too sweet but full of green tea flavour. You can serve it with some whipped cream, fruits or just indulge with a piping hot cup of green tea or black tea or just have it on its own.

Matcha or Green Tea Chiffon Cake ~ 綠茶戚風蛋糕

Ingredients (A)

5 'L'' egg yolks
100 ml milk
50 gm oil
30 gm caster sugar
120 gm plain flour
1.1/2 Tbsp Green Tea powder ) Mix this into a paste
1.1/2 Tbsp hot water )

(B)

5 'L' egg whites
1 tsp lemon juice or vinegar
70 gm caster sugar

Method

In a mixing bowl mix the Green Tea powder and hot water into a paste.
Add in the egg yolks, mix with a ball whisk. Then add in sugar, oil and milk. Mix till fully incorporated.
Sift in the plain flour and mix well.
In another clean mixing bowl, beat the egg whites till slightly foamy, add in the lemon juice, and gradually add in the sugar in 3 batches and beat till stiff peaks form, but not dry.
Fold in 1/3 of the egg whites into the Green Tea mixture with a ball whisk. Then pour this into the balance egg whites, gently fold in making sure not to deflate the egg whites.
Pour this mixture into a 23 cm ungreased chiffon cake pan, lightly tap the pan and use a skewer to go through the mixture to expel any air bubbles.
Place the pan on the lower rack of a preheated oven and bake @ 170 deg.C for 55 to 60 mins. till golden brown. Test with a skewer till it comes out clean. Remove the cake from the oven and immediately invert the cake to cool completely before unmoulding the cake by hand.

Fish Bone Mushroom Collagen Soup ~ 鱼骨补胶汤

2025-11-10T15:16:00.001+08:00

Fish bones and cartilage are often believed to provide important nutrients such as calcium and phosphorus essential for bone and joint health including the knees. Fish cartilage contains potential collagen boosting properties which are much needed to improve the immune system, anti-ageing and help to support joints and osteoarthritis. This is a simple soup to prepare and it's suitable for adults and children alike. It can be served with rice or noodles or just enjoy it as a refreshing soup on its own.

Ingredients

300 gm chicken, preferably whole leg of chicken
20 gm yu zhu
20 gm fish bones
10 gm dang shen
10 gm goji berries (to be added about 15 mins. before serving)
6 red dates, deseeded
6 shitake mushrooms, dehyrated and stemmed
2 litres of water

Method

Boil 2 litres of water and once boiling, add in all the ingredients.
Let it boil for about 15 mins. on high, then reduce to low for about 1.5 hours.
Add in the goji berries about 15 mins. before serving.
Serve hot with rice, noodles or on its own.
Yield - 2 to 3 servings.

Ginger Nut Biscuit Muffin ~ 姜坚果玛芬

2025-10-14T10:53:00.000+08:00

Muffins taste as good as they smell. Sprinkling of rapadura sugar right before baking gives the muffins some texture and crunch in every bite. Baked with crushed ginger nut biscuits inside.

Ginger Nut Biscuit Muffin ~ 姜坚果玛芬

Ingredients

240 gm plain flour
2 'L' eggs
120 gm caster sugar
1/2 cup oil
1/2 cup milk
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla
80 gm (7 ginger nut biscuits, crushed)
Rapadura sugar or granulated sugar (optional)

Method

Sift the flour with cinnamon, baking powder and salt, set aside.
Whisk the eggs, sugar, oil, vanill and milk till creamy.
Pour the wet ingredients into the flour mixture, followed by the crushed ginger nut biscuits, just mix to combine. Do not overmix.
Scoop mixture till full. Sprinkle on some Rapadura sugar.
Bake @ 200 deg. C for 5 mins. then for about 10 to 15 mins, @ 180 deg.C . The initial high oven temperature helps to lift up the muffin top quickly to create a tall crusty top. Test with a skewer if it comes out clean, with a little crumbs is alright as overbaking makes the muffins dense and dry.
Yield : 10 tall muffins.

Seafood Porridge ~ 海鲜粥

2025-09-28T08:11:00.000+08:00

Porridge or congee is a refreshing light meal and can taken for breakfast as well. You can cook simple plain white porridge to go with small side dishes or even with leftovers from dinner. There are various types of porridge, like fish fillet porridge, pork ribs porridge, beef porridge, chicken white mushroom porridge while the century egg, dried oyster with minced pork porridge is widely served in dim sum restaurants. For today I am posting Seafood Porridge and with aromatics like chopped spring onions, ginger, pepper, sesame oil and cooking wine will certainly make this a gratifying and comforting meal.

Seafood Porridge ~ 海鲜粥

Ingredients

160 gm fish fillet
160 gm prawns
20 gm dried scallops (dehydrated)
70 gm uncooked rice
3.5 cups water
1 Tbsp instant oats + 1/4 cup hot water

Seasoning

1.5 tsp salt
1/4 tsp sugar
1.5 tsp sesame oil
1.5 tsp cooking wine
a dash of pepper

Garnishing

Ginger strips
Spring onions, chopped
a dash of pepper

Method

Boil the 3.5 cups of water. Wash the rice and once the water is boiling, add in the rice, give it a good stir. Continue to simmer until the rice is softened, add more water if deem necessary.
Slice up the fish fillet and season with salt, sugar, sesame oil and cooking wine. Likewise, clean the prawns, devein and mix this into the seasoned fish fillet.
Dehydrate the dried scallops for a while and add into the simmering porridge.
Cook the instant oats with hot water, give it a good stir and pour into the simmering porridge.
Once the rice is fully softened add in all the ingredients, stir till they are cooked but don't overcooked.
Serve in bowls and garnish with ginger strips, chopped spring onions and a dash of pepper.

Victoria Sandwich Cake ~ 維多利亞蛋糕

2025-09-08T08:20:00.002+08:00

The classic 'Victoria Sandwhich' .... an 'oldie' but certainly a goodie and have you ever wondered how it got its name? There's a history behind this Victoria sponge cake. It was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. A traditional Victoria sponge consists of jam sandwiched between 2 layers of sponge cakes, the top of the cake is not iced or decorated. If you wish to know more of this history, then read it from here.

I've never had any formal lessons on dressing up a cake, so I just 'plaster' up the sides since there's extra chocolate mixture and I see no reason to waste! Sprinkle on some nibbed almonds, and there you are, a plain Jane no more!

I would prefer to round this piece of yummy cake with a cup of hot tea, sit down, relax and enjoy!

Victoria Sandwich Cake ~ 維多利亞蛋糕

Ingredients

4 eggs
8 oz butter/margarine
8 oz self-raising flour
5 oz caster sugar
A pinch of salt
1 tsp vanilla essence
Some nibbed almonds lightly toasted
Jam of your choice

Chocolate topping

4 oz cooking chocolate, broken up into pieces
3 Tbsp water
1 tsp salad oil

Method for the cake

Lightly grease and dust two, 8 inch round cake pan. Keep aside.
Sift the self-raising flour with salt and set aside.
Cream the butter with sugar till light, fluffy and creamy.
Add in the eggs one @ at a time and mix till well incorporated.
Add in the vanilla essence.
Lightly fold in the sifted flour, mix well scraping from the bottom and sides of the mixing bowl.
Scoop equal amount of mixture into the two cake pans.
Bake in preheated oven @ 180 deg C for about 30 mins. Test with a skewer till it comes out clean.
Remove from oven and let cool in pans.
Once cooled, sandwhich the 2 cakes with jam.
Slowly pour the chocolate mixture onto the cake and decorate as desired.
Serve the cake when the topping has set.

Method for the topping

Melt the chocolate in a double boiler, add in the water, stir and once melted mix in the oil.

Chocolate Chip Orange Loaf Cake ~ 橙子巧克力片蛋糕

2025-08-14T16:17:00.000+08:00

Made with oil and yoghurt, this Chocolate Chip Orange Loaf Cake is fragrant, moist with tender crumbs, bursting with orange flavour and slightly melted chocolate chips. It is effortless to make this loaf cake, no need to bring out the mixer, just gather all the ingredients and with a few bowls, you're ready to whip up this delicious cake.

Chocolate Chip Orange Loaf Cake ~ 橙子巧克力片蛋糕

Ingredients

240 gm plain flour
100 gm caster sugar
1 Tbsp zest
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 'L' eggs
1/2 cup plain yoghurt
1/2 cup orange juice
1/3 cup oil
1 tsp vanilla
30 gm chocolate chips
Extra orange juice for drizzling (optional)

Method

Prepare and line a 4.5 x 8.5 inch loaf pan
Sift flour, baking powder, baking soda, salt. Set aside.
Mix the sugar with the zest and pour into the flour mixture.
In another mixing bowl, beat the eggs, add in oil, juice, yoghurt and vanilla. Mix till well incorporated with a ball whisk.
Pour the wet ingredients into the flour mixture. Add in the chocolate chips. Mix till combined. But do not overmix.
Scoop the batter into the prepared loaf pan.
Bake in a preheated oven @ 180 deg.C for 40 mins. till golden brown. Test with a skewer till it comes out clean.
Remove the cake from the oven. Poke some holes on the cake and drizzle on some orange juice while cake is still warm.
Let the cake cool for about 10 mins. before removing it onto a wire rack to cool completely.

Airfried whole leg of chicken ~ 空氣炸全雞腿

2025-07-16T07:27:00.000+08:00

The Air Fryer does a great job of cooking chicken with a crispy top and juicy tender meat. They take only minutes to prepare and are very versatile. If you want to take them to the next level, marinate and keep them in a ziplock bag, pop them into the fridge overnight. I like the golden crisped exterior and you can switch up the spices to change the flavours, whether you want them to be slightly spicy or sweetish with a bit of honey. Serve this with some salad and dinner is done!.

Airfried whole leg of chicken ~ 空氣炸全雞腿

Ingredients

2 whole leg of chicken about 600 gm
2 tsp oil
1.5 tsp salt
2 tsp pepper
2 tsp garlic powder
2 tsp smoke paprika
2 tsp chicken seasoning (McCormick)
2 tsp brown sugar

Method

Wash and pat dry the chicken.
Rub some oil on the chicken. Meanwhile, mix all the seasonings in a bowl.
Rub the seasoning into the chicken. Transfer the seasoned chicken into a ziplock bag and refridgerate overnight.
Let the chicken sit at room temperature.
Place the chicken into the parchment lined basket of your airfryer, skin side up. Airfry at 200 deg. C for 15 mins. Flip over and airfry the other side for another 15 mins.
Check for doneness, serve with a salad or a dip on the side.

Orange Walnut Muffin ~ 橙子核桃玛芬

2025-06-17T08:06:00.000+08:00

These muffins are soft and light filled with fresh citrus flavour from the juice and zest. Added yoghurt makes these muffins healthier and the walnuts give an added crunch. Not much fuss to make these delicious muffins to enjoy for morning tea, or a snack.

Orange Walnut Muffin ~ 橙子核桃玛芬

Ingredients

240 gm plain flour
100 gm caster sugar
1 Tbsp orange zest
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 'L'eggs
1/2 cup or 113 gm plain yoghurt
1/2 cup orange juice
1/3 cup vegetable oil
50 gm lightly roasted walnut, chopped
Vanilla
Extra orange juice to drizzle (optional)

Method

In a mixing bowl, sift plain flour, baking powder, baking soda and salt. Mix in sugar and zest. Set aside.
In another mixing bowl, beat the eggs, oil, juice and yoghurt till well incorporated.
Pour the wet ingredients into the dry ingredients. Mix in the chopped walnuts. Mix till mixture is just combined. Do not overmix.
With an ice cream scoop, scoop the mixture into paper lined muffin pan. Fill to the top.
Bake in a preheated oven @ 200 deg.C for 5 mins., then lower the temperature to 180 deg.C and continue baking for about 10 to 12 mins. Test with a skewer till it comes out clean, it's also alright to have a bit of crumbs.
Remove from the oven and while muffins are still warm, poke holes on the surface and drizzle with some orange juice.
Serve warm or cooled.
Yield : 11 muffins

Galangal Braised Chicken ~ 藍姜燜雞

2025-05-27T08:27:00.000+08:00

This chicken dish has a unique flavour from the galangal root. The tender and juicy chicken meat is fried with a mixture of chopped galangal root, young ginger and shallots with soy sauce to taste. Lengkuas or Galangal is a tuberous root with a tough skin, slightly pinkish in colour and can be used with skin intact. If galangal is difficult to find, ginger can be a substitute.

Galangal Braised Chicken ~ 藍姜燜雞

Ingredients

300 gm whole chicken leg cut into bite size
50 gm young ginger, chopped
10 gm galangal finely chopped
8 to 10 shallots, finely chopped
1 Tbsp light soy sauce
1/4 tsp salt to season the chicken
2 tsp Shaoxing wine to drizzle

Method

Wash the chicken, pat dry and season with salt. Set aside.
In a wok saute the shallots, galangal and young ginger with some oil till fragrant.
Add in the chicken and shallow fry. Cover the wok and let it simmer for about 15 mins.
Test for doneness and fine tune to taste. Drizzle on the Shaoxing wine, turn off the heat.
Dish out and serve with plain white rice.

Dark Chocolate Chip Cake ~ 黑巧克力蛋糕

2025-05-05T07:17:00.000+08:00

This dark chocolate chip pound cake is soft and spongy with a tender texture. As I used 70% cocoa Lindt dark chocolate, the cake is not too sweet and the slight bitterness of the dark chocolate complements well with the sweetness of the cake. This cake has a combination of butter, oil and buttermilk hence it gives a better crumb and not heavy. The oil keeps it moist and fluffy. Enjoy it with a cup of hot coffee or tea.

Dark Chocolate Chip Cake 黑巧克力蛋糕

Ingredients

210 gm plain flour
1.1/2 tsp baking powder
55 gm unsalted butter
1/4 cup or 60 ml vegetable oil
130 gm caster sugar
2 'L' eggs
1 tsp vanilla
180 ml buttermilk
100 gm dark chocolate or semi-sweet chocolate buttons
1/4 Tbsp vinegar to make buttermilk
Pinch of salt

Method

Prepare and line a 8.5 x 4.5 inch loaf pan, set aside.
Pour milk and vinegar into a measuring cup to get 180 ml buttermilk, give it a stir and keep refrigerated.
Sift the plain flour, baking powder and salt, set aside.
Break up the dark chocolate into bits.
In a mixing bowl, cream the butter, oil and sugar on medium speed till light and creamy. Scrape down the sides of the bowl, occasionally.
Add in the eggs one @ a time, mix well.
Sift in the flour again, alternating with the buttermilk. Start with flour and end with flour. Add in the vanilla.
Fold in the dark chocolate bits, but do not overmix.
Pour the batter into the prepared loaf pan. Smooth the top.
Bake in a preheated oven @ 180 deg.C for about 40 to 45 mins. till golden brown. Test with a skewer till it comes out clean. Remove from the oven and let cool in the pan for about 10 mins. before umoulding and letting it cool completely on a wire rack.
Add in the eggs, one @ a time, beat well. Add in the vanilla.

Steamed Chicken with Shrimp or Prawn Paste ~ 虾酱蒸鸡

2025-04-18T08:24:00.001+08:00

I have airfried shrimp paste chicken before but this time I tried steaming it as the weather is so hot and humid, so steaming is another alternative. The chicken was delicious and tasty and it did go well with white rice or even plain white porridge. A homey and comfort dish which can be easily prepared, fuss free.

Steamed Chicken with Shrimp or Prawn Paste ~ 虾酱蒸鸡

Ingredients

300 gm whole leg of chicken cut into bite size
1.1/2 tsp Lee Kum Kee shrimp paste
1 tsp sesame oil
1 tsp Shaoxing wine
1 tsp ginger strips
1/2 tsp oyster sauce
1/2 tsp light soy sauce
1/4 tsp salt
1/4 tsp sugar
1.1/2 tsp cornflour
a dash of pepper
Chopped bird eye chillies to garnish

Method

Wash and pat dry the chicken, season with salt.
Add in shrimp paste, sesame oil, oyster sauce, light soy sauce, sugar, cornflour and pepper. Marinate well into the chicken and preferably leave it overnight in the fridge.
Remove from the fridge, let rest in room temperature. Sprinkle on the ginger strips.
Steam on medium heat for about 15 mins. Test whether chicken is tender and cooked through.
Drizzle on the Shaoxing wine, turn off heat.
Garnish with some chopped chillies before serving.

Matcha Choc Chip Muffins ~ 抹茶巧克力玛芬

2025-03-27T09:06:00.000+08:00

This is the first time that I am using self-raising flour to make muffins. Normally I would use plain flour with baking powder or baking soda but as I ran out of plain flour and only had self-raising flour at hand, I resorted to use this instead. The result was just as good. This muffin is moist and soft and the chocolate buttons paired well with the green tea flavour. I dusted them with some icing sugar to give them a more appealing look.

Matcha Choc Chip Muffins ~抹茶巧克力玛芬

Ingredients

280 gm self-raising flour
2 'L'eggs
140 gm caster sugar
140 gm oil
1 cup milk
2 Tbsp Matcha/Green Tea powder
60 gm chocolate buttons (extra chocolate buttons to sprinkle on top)
1/8 tsp salt

Method

Sift flour, green tea powder and salt, set aside.
In a mixing bowl, break in 2 eggs, add sugar and using a ball whisk, whisk till light and creamy
Add in oil, mix well. Add in milk and whisk till fully incorporated.
Stir in the sifted flour and green tea powder. Fold in the chocolate buttons, till moistened. Do not overmix.
Using an ice cream scoop, scoop the mixture into a lined muffin pan till 3/4 full.
Bake in a preheated oven @ 210 deg.C for 5 mins., then switch to 180 deg.C for 15 to 20 mins. Test with a skewer till it comes out clean or with a bit of crumbs. Overbaking will result dense and tough muffins.
Remove the muffins from the oven, let cool for about 5 mins. before letting them cool completely on a wire rack.
Yield : 12 muffins

Cordycep Flowers and shredded Chicken Porridge ~ 虫草花鸡丝粥

2025-03-06T13:29:00.000+08:00

This Cordycep flower and shredded chicken porridge is smooth, rich in flavour and comforting. To me, this is the ultimate one-pot meal which is most welcoming for lunch or dinner especially in this hot and humid weather. The crunchy Cordycep flowers lend a hand into bringing this porridge up to the next level.

Cordycep Flowers and shredded Chicken Porridge ~ 虫草花鸡丝粥

Ingredients

360 gm free range chicken (or a quarter chicken)
125 gm Jasmine rice
8 gm dried cordycep flowers
8 dried scallops, rinsed
a handful of goji berries
2 tsp Shaoxing wine
1/2 cube of chicken bouillon
8 cups of water or more according to your desired consistency
3 slices of ginger
Salt to taste
A dash of sesame oil

Method

To poach the cordycep flowers - soak the dried cordycep flowers to expand for about 10 mins. Drain. Then boil them with just enough water to cover, once cooked, add some salt and 2 tsp Shaoxing wine. Set aside.
Boil the jasmine rice and slices of ginger with 8 cups of water in a rice cooker, in ''Congee" mode. Once boiling, put in the chicken. Once the porridge is cooked, take out the chicken, let cool and shred it.
Put the shredded chicken back into the rice cooker, add in the rinsed dried scallops and cook in "Congee" mode again. Halfway, add in the goji berries and chicken bouillon. Once "Congee" mode is off, add salt to fine tune to taste.
Dish up and add the poached cordycep flowers on top, a dash of sesame oil and some scallions.
Serve.

Note : You can also add in the soaked cordycep flowers to boil with the congee, the second time under 'Congee' mode but the congee will turn yellow in colour.

Sunflower and Pumpkin Seeds Muffin ~ 向日葵和南瓜籽玛芬

2025-02-13T08:38:00.000+08:00

These Sunflower and Pumpkin Seeds muffins, soft and light are so easy to whip up to enjoy with a hot cup of coffee or tea. They are very versatile as you can have them as a light breakfast or snack as and when you feel like it. I topped them with more seeds and with a sprinkling of Rapadura sugar to give the extra crunch and coupled with the frgrance of the latter, they certainly brought the muffin to a new level.

Sunflower and Pumpkin Seeds Muffin ~ 向日葵和南瓜籽玛芬

Ingredients

150 gm plain flour
70 gm light brown sugar
130 gm pupkin puree (from fresh pumpkin)
1 'L' egg
1/4 cup milk
60 ml oil
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
45 gm lightly roasted sunflower seeds
45 gm lightly roasted pumpkin seeds
Rapadura or Turbinado sugar to sprinkle on top (optional)

Method

Sift the plain flour with the baking powder and baking soda, salt and cinnamon. Set aside
In a mixing bowl, whisk sugar, oil, egg and milk till smooth. Add in the pumpkin puree, vanilla and whisk till well incorporated.
Add the flour mixture into the wet ingredients. Mix till moistened.
Mix in the sunflower and pumpkin seeds, but do not overmix.
Using an ice cream scoop, divide the mixture into lined muffin pan, about 3/4 full.
Sprinkle a mixture of sunflower and pumpkin seeds and Rapadura sugar on top of the muffin.
Bake in a preheated oven @ 180 deg.C for about 15 mins. till golden brown. Test with a skewer till it comes out clean or with a little bit of crumb. Overbaking will result in dense and tough muffins. Remove from the oven and let cool.
Yield : 8 Muffins

Stir-fry Fish Bladder ~ 翻炒魚鰾

2025-01-22T08:43:00.000+08:00

A simple stir-fry dish of Fish Bladder (魚鰾) with carrot, celery, shitake mushrooms and not forgetting my favourite soy bean chip/dao bao (豆包). The dao bao tends to be very absorbent and hence I had to add in more water to the dish after I added them in, and I added them in last. This dish goes very well with white rice and is quite popular during Chinese New Year.

Stir-fry Fish Bladder ~ 翻炒魚鰾

Ingredients

20 gm fish bladder
100 gm celery
50 gm carrot
4 Shitake mushrooms
3 pieces soy bean chip/Dao Bao
2 pips of garlic, sliced
3 slices of ginger
Spring onions
2 Tbsp oyster sauce
1 Tbsp light soya sauce
1 Tbsp cornstarch and 1.5 Tbsp water to mix
1 Tbsp Shaoxing wine
Salt to taste

Method

Soak the fish bladder till soft, then blanch in hot boiling water. Remove, rinse and squeeze dry. Cut up.
Soak the Shitake mushrooms till soft, stem and cut.
Shallow fry the dao bao and cut into smaller pieces.
Saute the sliced garlic, ginger and mushrooms till fragrant. Add in the fish bladder and continue to stir-fry. Add in some water to soften the fish bladder.
Add in the oyster sauce, light soy sauce, continue to stir-fry. Add in the carrot, celery and some water.
Once cooked, add in the dao bao. Mix well. Add in the cornstarch mixture to thicken the gravy and more water may be needed. Toss in the spring onion. Add salt to taste.
Drizzle in the Shaoxing wine, turn off heat.
Dish up and serve.