Most Important Meal of the Day — French Toast for Breakfast!

After a long hiatus, I have decided to blog once again! Thank you for visiting nonetheless! I hope to bring you more in the future, so do support!

On some weekends, I will prepare this simple and yet, delicious french toast for breakfast. It is really easy to make– simply cut the bread into half to get the triangle shape. Next, dip the bread with egg mixture and fry it till we see a nice golden brown.

Beat 4 eggs with 2 tablespoons of sugar, and add 200ml of fresh milk.

Cut the bread into half to get the triangle shape.

Dip the bread into the egg mixture. Do not soak; just make sure the bread has absorbed the mixture.

Use a frying pan to fry till golden brown. Serve while it’s hot and top it with jam or honey. You can simply follow me– my family likes to eat it just like that. It is still very delicious!

I hope this has helped, and it is really easy to make to serve your family of four of five depending on how many you wish to make. Have fun! 🙂


Pineapple Tart treat!

Hello! I apologise for the late update. This blog has always been on my mind but throughout last year, I was busy and had a few things to settle. I am back now with a new update!

I took these pictures during baking for CNY orders. Pineapple tart is one of my family’s favourite snack. Due to the overwhelming response, I only managed to bake for my friends.

Pre-made pineapple filling rolled into little round blobs.

Rub the dough till breadcrumb-like texture.

Getting the pastry ready to be shaped!

Laying the shaped pastry…

All ready to set – with the little star! Off it goes into the oven..

All the hard work are worth it when the outcome looks and tastes so good!

These pictures were taken using my Samsung mobile phone; while waiting for the bus or on the way to work. I would often look at it. Especially those pictures with the dough filled with pineapple fillings and a little star to top it off. What a great combination!

Here’s the recipe.
250g flour
125g butter
2 egg yolks, lightly beaten
1 tablespoon water with a pinch of salt

Pre-made filling can be found in supermarkets.

1. Sift flour into a mixing bowl. Rub in butter till mixture resembles bread crumbs.
2. Add egg yolks, cold water and salt.
3. Knead to form a firm dough.
4. Roll out pastry on a board to about 0.5cm thick. Cut out with a pineapple tart cutter.
5. Fill the tart case with 2 teaspoons of pineapple filling and pat gently into a slight mound.
6. Place tartlets on a baking sheet and bake for 15 minutes in 140C.


Classic Banana Cake!

Back in my teenage years, I remembered that this was the first cake I ever baked and it turned out nice. From that day onwards I always bake this banana cake and it tastes so good even though it is so easy to bake.

However, I did not use sour cream as an ingredient until my Japanese friend advised me to. It gives the cake an additional fragrance which I don’t know how to describe too. But I personally feel that even without the sour cream it has the original flavour which tastes just as good. Here’s the recipe.

240g butter
4 medium eggs
180g sugar
3/4 cup sour cream
3/4 cup mashed bananas
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon vanilla essence
330g flour
50g chopped walnuts (optional)
1 teaspoon cinnamon powder
2 teaspoons lemon juice

1. Preheat oven to 170°C for 35 to 45 minutes.
2. Sift the flour together with the baking powder and baking soda.
3. Cream butter and sugar till creamy.
4. Add the eggs at intervals and beat well.
5. Add the mashed bananas, sour cream and vanilla essence; stir until everything is fully mixed.
6. Fold in the flour mixture.

Pour the mixture into well greased 10″ x 2½” pan. The center of the cake must raise slightly when it cools down.
Isn’t it simple? Give it a try!

Almond Cookies!

First things first, happy new year!! And one year anniversary to my blog.. Thank you for reading my blog thus far.

As a child, I always loved Chinese New Year. It is because I always get to wear new clothes, new shoes and collect red packets! Of course I also get to eat a lot of chinese new year goodies.

Till today, I still like the atmosphere of Chinese New Year. I would decorate my home with lanterns made from red packets, “春联” couplets and other traditional things. When the word goodies is mentioned, we would always be reminded of pineapple tarts, almond cookies and many others.

This is one of my favourite cookies which I have never missed eating during CNY every year. This is soft yet crispy and it has some chopped almonds in it. I am happy to present my almond cookies to everyone!

Irish Stew

You know I can be quite crazy over recipes from the various websites I visited or even magazines found in salons and clinics. I got this recipe from the magazine I read that belongs to the clinic a few years ago.

As a considerate reader, I do not wish to tear the page without permission. Even if I asked, it will be impossible for me to have that page so I copied down instead.

When it comes to cooking, I will always choose a delicious and less tedious dish.. This is the recipe I recommend if you are a person who saves time and prefers cleaning. You just have to stir fry and combine all ingredients in the slow cooker for 7-8 hours while you get busy with other things. Here’s the recipe.

Irish Stew
Ingredients (Serves 6)

1kg lamb, cubed (neck chops or boneless lamb leg)
2 tbsp olive oil
25g butter
2 large onions, quartered
4 cloves of garlic, crushed
2 carrots (cut into 5cm pieces)
2 stick of celery (cut into 5cm long)
350g new potatoes
225g mashed potatoes
1 tsp salt
1 tsp pepper
500ml chicken stock

1. Season lamb cubes with salt and pepper. Leave for at least 30 minutes.
2. In a heavy casserole dish brown meat in olive oil then remove from pot.
3. Scrape all meat from the bottom with a wooden spoon, add butter and sauté onions and garlic until soft.
4. Add carrots, celery, browned lamb and chicken stock and bring to a boil.
5. Simmer for an hour before adding new potatoes.
6. Simmer for another 45 minutes until lamb is tender and potatoes cooked.
7. To thicken stew, add mashed potatoes and stir until well combine. Simmer for another 15minutes. Serves hot with crusty bread.

Brown the lamb, saute the onions and garlic and then combine all the ingredients in a slow cooker. Leave to cook for about 8hours while you get on with other things.

Eat with rice, bread and with a cup of tea will do.

I’m feeling hungry already..

If you have turbo cooking pot like I do, that’ll be even better! It is energy saving. You just have to boil the stew and transfer it to the thermal pot. It’ll continue to cook for 4-5 hours and it will still be piping hot!


My son, Gavyn’s birthday!

My son’s 15th birthday was on the 29th of september. I have never baked any birthday cake for my family. My son will be the first one to receive the cake baked by his mother for his special day.

So far I made durian cakes, baked cheese cakes and sponge cakes, but none of it seems to attract my son as he did not ask for second helping after eating the cakes. If it were cookies, he will definitely ask for more.

I know chocolate has always been his favourite among the other flavours. After searching for a suitable recipe and tweaking the recipe a little from my experience, I managed to bake this delicious cake.

I’ll be sharing the recipe with you. This is the recipe.

Chocolate Cake

230g unsalted butter
100g castor sugar
2 tsp vanilla essence
3 eggs
60g unsweetened cocoa powder
1 cup hot water
230g cake flour
2 tsp baking powder
3/4 tsp salt

1. Line the bottom and sides of 8″ cake pan. Preheat oven.
2. Place unsalted butter, castor sugar and vanilla essence in a mixing bowl and cream till light and fluffy.
3. Add in eggs a little at a time followed by the unsweetened cocoa powder and hot water. Make sure the cocoa powder is mixed with hot water before adding to the mixture.
4. Add in cake flour and baking powder respectively.
5. Bake at 170C for 35-45 minutes.

Chocolate Ganache
200g dark chocolate, chopped
1/2 cup thickened cream

1. Combine chocolate and cream in a heatproof, microwave-safe bowl.
2. Microwave, uncovered, on medium high (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until its melted.
3. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

in the box, we are bringing it to my mom’s place.

Lighted chocolate cake, ready to sing birthday song for my son!

Gavyn and his cake.

Overall, we had a great birthday celebration and I was happy how everything worked out well.

Durian Cake!

I had never expected that I made another birthday cake after baking for my nephew’s birthday.

This was supposed to be a surprise for my sister-in-law’s birthday which was on the 6th of June. Last year she asked me twice whether do i know how to how to make durian muffins or cake. I somehow got the hint that my sister-in-law likes durian, so I wanted to make for her a durian sponge cake. It was indeed a big challenge for me as I did not make any durian cake before. I was very busy at that point of time to prepare and experiment before making one on her actual birthday. Furthermore, her birthday was approaching…

I have to do it well and good at the first try! So I browsed through the internet for some good durian cake recipes.. The basics of baking a cake is just baking the sponge cake and covering it with frosting cream with decoration, that’s all. That is the simplest version of a cake. I used the recipe that I used to bake my nephew’s birthday cake as a guide. However, I did not follow the recipe entirely because I find the result of the sponge cake was not puffy and soft enough.

This is the recipe I used that I found on the internet.

Sponge Cake
4 eggs
1/2 cup sugar, divided into 2 portions
1/2 tsp baking powder
1/2 teaspoon cream of tartar
1/2 cup superfine flour
3 tbsp vegetable oil
1/4 tsp lemon juice
50 ml milk

1. Preheat oven to 160C.
2. Sift the flour together with the baking powder twice to airate the flour.
3. Separate the egg yolk from the white.
4. In the bowl with the egg white, add the cream of tartar and lemon juice and beat until it thickens. Add 1/4 cup of sugar and beat further until the mixture shines.
5. In another bowl, beat the egg yolk with the remainder 1/4 cup of sugar until the sugar dissolve.
6. Add milk and vegetable oil into the egg yolk mixture and stir to mix well.
7. Fold in the flour mixture into the egg yolk mixture.
8. Gently fold in 1/3 of the egg yolk flour mixture into the egg white until well mixed. Repeat with the remainder of the egg yolk in 1/3 portions.

Pour the mixture into 8″ cake pan. Preheat the oven for 30 minutes until its baked. It will be cooked fully when you check by using a stick and it comes out clean. Cut the cake into 3 layers when it is cooled.

Creamy Durian Filling
350gm of fresh durian pulp
100gm of non-dairy whip cream
1/2 tbsp gelatin, dissolved in 50ml warm water

Whip the non-dairy cream until it can hold its form. Do not over whip.
Gently add the durian pulp to the cream till evenly mixed.
Chill in the fridge till ready for use.

Creating the layers of the cake and applying durian cream in between..

Did the layering! It’s time for decoration and covering the cake with whipped cream 🙂

This is the overall result of the cake! 🙂 I’m so happy with it!

This cake was meant to be a surprise for her, thus I did not inform her about the cake or celebrating for her. On her birthday, we got her daughter to help us to surprise her. We asked her daughter to tell us when they are at home so we can surprise her at her house. We are so excited to light up the candles and present the cake to her. This is out first time doing this.

When she opened the door, she was surprised and delighted to see us. Another main purpose of baking this cake for her is to thank for the past support she gave me when I first started out baking. I was satisfied with the cake.

I was happy with the cream, it is much better than the previous times I baked sponge cake.

A close up.

The most important thing I forgot is actually taking photos of my sister-in-law with her family and the cake.. But at least I’m glad she liked the cake! 🙂