This will probably be one of my last few bakes for the next couple of months. As I am preparing for the first minor move and thereafter one major move, there will be no bakes, no cakes, no aspiring bakers for the next 3 months, at least. Sighhhh. The current house is sold, and while awaiting for the new house which is due for completion in another 2-3 months’ time, I have to “transit” at the parents’ place ! Baking and the kitchen is certainly “out of bounds” at the parents’ place, so I am storing all the baking stuffs and the oven in the warehouse for the time being.
On the other hand, I am also glad that the new house will be furnished with a more spacious kitchen, which I am desperately in need of, a larger worktop which I have always been lacking of, and definitely a built-in oven !
Durian season is in now ! The durian uncle say this season will last pretty long, probably until end of July or early August. Well, for sure, durians lovers will be excited. And so will durian bakers ! Haha ! Dad got some real nice natural, non-fertilizer grown durians from Pulau Ubin over the weekend and I quickly grabbed some to incorporate them into the bakes. Other than durian puffs, I made a Durian Chiffon Cake too. Originally meant for Mum’s birthday coz she doesn’t like any cream / cheese cakes, I had it make in a heart shaped chiffon tin. But before she could see the whole cake in the shape of the heart, it was already being sliced for one reason or the other !
On a side note again …. Did my first round of packing yesterday…. and realized baking items easily made up 8 cartons, being 3 cartons of books and 5 other cartons of baking tins and stuffs. And there’s just a preliminary pack, for goodness sake ! I really wonder how many there will be when all are being boxed up !
This is one of my favourite baking tins so far. Usually we always see chiffon in round shape, and making it into a heart shape really make it stand out. The only problem probably lies in cutting equal slices of it and that that this is really a big tin, almost 10 inches. So it’s a chiffon cake for a big family !
Recipe adapted from [Chiffon Cake is Done] by Kevin Chai , with modifications.
Egg Yolk Batter: 6 egg yolks 150ml coconut milk 4 tbsp oil 1/4 tsp salt 150 g durian puree (Using fresh durian meat, I blend it to a fine puree state in a mixer/blender.) 1/4 tsp durian essence (I omit this.) 50g caster sugar 140g plain flour (I replaced with 110g plain flour and 30g corn flour, both sifted.)
Egg White Foam: 6 egg whites 1/4 tsp cream of tartar 100g caster sugar
Method: 1. Mix the egg yolks, coconut milk, oil, salt, durian puree and sugar together using a mixer till smooth. Add in sifted flour and mix till it forms a batter.
2. Combine all the ingredients of the egg white foam and whisk at high speed until frothy and stiff peak form.
3.Gently fold beaten egg whites into egg yolk batter, taking care not to deflate too much of the volume in the batter.
4. Pour batter into a 22-cm chiffon cake pan. Bake at 175 degrees C for about 45 mins or until cooked.
5. Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.
Had some leftover fish stock from the other day, so just nice to use it up for a Fuzhou Fishballs Mee Tai Bak Soup today. Simply dilute the fish soup with a little water and season it with 天津冬菜, shallot oil, light soya sauce, pepper, Chinese cooking wine and a little seasoning powder. Simple and healthy #onepotmeal #comfortfood
Cooked Thai Red Curry today ! Had it prepped up in a more creamy way by reducing the water to coconut milk ratio, moderate the taste with fish sauce and sugar and it was really good ! Only used boneless chicken and potatoes for the curry before finishing off with extra herb flavours from Thai basil leaves at the end. 🤤
Scored a couple of Rice Dumplings from @beechenghiangsg as they contain the flamed gourmet #bakkwa that we liked along with well-seasoned glutinuous rice, chestnuts and shiitake mushrooms without any MSG, preservatives and meat tenderizer. On the list also includes :
⛰️Gourmet Bakkwa Rice Dumpling with Salted Yolk
⛰️Applewood Iberico Rice Dumpling 苹果木西班牙黑猪肉干粽
⛰️Multigrain Black Pepper Chicken Rice Dumpling 黑胡椒鸡肉干粽
⛰️Mala Bak Kwa with Peanut Rice Dumpling 麻辣肉干花生粽
⛰️Sweet Potato with Black Glutinuous Rice Dumpling 紫米番薯粽 #BeeChengHiang also has its own app now where you can place orders, collect vouchers and earn points for your purchase, very convenient and savvy. #预祝大家粽香愉快
Cooking fish soup base from scratch is tiring but rewarding and worthy. 🤤🤤
#简简单单清清淡淡就是一碗好汤 Recipe (serves 1-2):
For the Fish Soup Base :
4 pcs cod fish bones
1 1/2 tbsp cooking oil
3 sprigs of spring onion
15 slices of ginger
2 tsp dried sole powder
1 1/2 tbsp Chinese cooking wine
Water For the Fish Soup:
Batang fish slices (soak in salt and corn flour water for 10 mins before using)
Seasoning as light soya sauce, salt and pepper to taste
To serve with some fried shallots and diced chili padi Method:
1️⃣Heat up some cooking oil and pan fry the cod fish bones till lightly browned.
2️⃣Add water, spring onion and ginger slices. Cook till it boils before adding sole fish powder and cooking wine.
3️⃣Cover and allow to simmer for 2 hours or more till the fish bones dis-integrate.
4️⃣Drain away the residue and skim away the oils and impurities to get the clear milky soup.
5️⃣Season the soup to taste and add fish slices and lettuce. Once cooked, remove from heat and serve hot to enjoy !
🍔Tried out these “McDonalds” taste-alike chicken burger patties and nuggets from @newmultisg today. 🍗The Spicy Boneless Chicken Thigh is practically a replica of the “McSpicy” with the Chicken Nuggets trailing right behind. The Original Chicken Patty also has a close resemblance to the “McMuffin” sausage patty though I think the “McSpicy alike still wins all hands down. 🎉Feel free to use promo code “eatwhattonight5” to enjoy 5% discount off total bill on www.newmultifood.com (except promotional items) with a $8 delivery fee and free delivery for orders above $65, valid till 31st Dec 2023.
Cooked yummy Singapore style Char Kway Teow today ! Used the new Char Kway Teow sauce from Prima Taste and added shrimps, fish cakes and sausages. Used Taiwan sausages instead of Chinese sausage too because we don’t like the latter. Taste good and very much liked the real deal but comes with a fair bit of spice. 🤤 Ingredients:
140g kway teow
140g yellow noodles
1 pack Char Kway Teow Sauce from @primataste
6 prawns, from @9sseafood
5 mini Taiwan sausages, thinly sliced
120g fried fish cakes, sliced
5 tbsp cooking oil
3 tbsp minced garlic
Some green parts spring onion Method :
1) Heat up 1 tbsp cooking oil and cook prawns. Dish and set aside. 2) Add balance cooking oil and sauté minced garlics till fragrant. Add in sausages and stir fry briefly. 3) Add in kway teow, noodles and Char Kway Teow sauce. Stir fry on high heat to mix well. 4) Add in fish cakes and stir fry to combine. Lastly stir in beansprouts and spring onion and off heat. Allow residual heat to cook the vegetables briefly before serving hot to enjoy !
Swensen’s Rice Dumpling Ice Cream comes in an all-new Genmaicha flavour now ! A refreshing take on the traditional glutinous rice dumplings that are handcrafted to resemble the real deal complete with a wrapping of ‘bamboo leaves’ secured with ‘woven string’ and dusted with shimmery gold dust for a touch of luxe. Back by popular demand which is sold out within a week of its launch last year, the Pulut Hitam Rice Dumpling Ice Cream is also not to be missed. Swensen’s Rice Dumpling Ice Cream is priced at $8.80 per piece and is available for dine-in and takeaway (sold in a pair) at all @swensenssingapore and @earleswensens outlets from now to 22 June 2023, while stocks last. #SwensensSingapore
#又是粽子飘香的季节 Here’s to more rice dumplings, 5-spice sausage rolls and fried prawn rolls from renowned Hokkien Restaurant @benghiangrestaurant . Deliciously savoury, Beng Hiang’s Hokkien dumplings are brimmed with fresh premium ingredients including marinated pork belly, shiitake mushrooms, chestnuts, dried shrimp encased in aromatic glutinuous rice seasoned with 5-spice. The Festive Dumpling Combo Set at $48.80 comes with a
⛰️Hokkien Rice Dumpling 福建肉粽,
⛰️Hokkien Rice Dumpling with Salted Egg 福建咸蛋肉粽,
⛰️Nonya Dumpling 娘惹甜粽,
⛰️Beng Hiang Silver Fish Chilli Sauce茗香银鱼仔极品酱
⛰️5-Spiced Sausage (3 rolls) 特制五香 or Fried Prawn Balls (10 pcs) 香脆五香 🥳 Early bird discount of 15%* apply for combo sets orders placed from now till 11 June 2023 with collection till 22 June 2023. 📍Located at :
135 Jurong Gateway Road
#02-337 Singapore 600135
Tel: 6221 6695 or 6221 6684
<Recipe> Steamed Squids with Special Sauce. These small squids 流水东 from @9sseafood is pretty nice. It’s tender and has a good texture after steaming. Isn’t overly chewy and large but a pity it’s out of stock already since it is only available in limited quantities. But do keep a lookout for it on its next launch. Ingredients :
6-7 pcs of small squids , cleaned and sliced
1 1/2 tbsp cooking oil
1 chilli, diced
1 tbsp minced ginger
2 tsp minced garlic
2 stems of Chinese parsley
1 pc spring onion, diced Seasoning :
1 tbsp light soya sauce
2 tbsp Japanese cooking wine
2 tbsp water
1 tsp sugar Method :
1️⃣ Steamed squids on medium-high heat till cooked, approximately 7-8 mins. Drain away excess water. 2️⃣ Heat up cooking oil and stir fry garlics, gingers, chilli, parsley and white parts of spring onion till fragrant. 3️⃣ Add in all the seasoning and cook till it boils. 4️⃣ Once done, pour sauce over steamed squids and serve hot immediately to enjoy.
Yummy, I love durian chiffon cake and this looks so good to eat:) Will miss your post for another 3 months :(
Could you share where you get this unique heart shape baking tin?
Anncoo ~ I will miss baking too. Sad. :((((Annoymous ~ I bought this heart shape tin from a store called Kitchen Capers at Kallang Bahru sometime back. But I think they are not selling anymore.
look forward to see you baking in your new house with spacious and pretty kitchen! (:i have NEVER SUCCEED in baking durian chiffon. only the durian one. dont know why ): durian lover here! shall wait for your recipe and try it! (:
Missing it already!Would it be too rude to plug my cake contest here?Kindest regardsSophie
joyce, i tried this recipe four times! first i follow it to the T. second time i replace coconut milk with fresh milk. subsequently i thought maybe i wasnt careful enough so i tried it for two more times. still failed ):can i check with you why you substitute some of the flour for corn flour?
Jasmine ~ What's the problem with your durian chiffon ? That it doesn't raise up or… ? I learnt from a lesson that by substituting some flour with corn flour can make the cake softer. This applies to all chiffon too.
the chiffon rise so beatuifully! i was deceived. when i slice, is HOLLOW inside. huge holes here and there ): oh i see. thank you for sharing (:
Jasmine, I was thinking whether could it be due to too much air being trapped in the batter while you were pouring it into the tin ? You could try to bang the tin a few times on the table to get rid of the air before you popped it into the oven.
hey joyce, good luck for your shifting! the durian chiffon looks really good! can i ask if u weighed your eggs? i always have problems with kevin chai's recipes…it seems like my eggs are too big for his recipes?
Hi Jean, I don't usually weight the eggs. I always use 60g egg, so far ok for me. :)
It is kind of rare finding heart shaped chiffon pan. This durian chiffon is so perfectly baked. I'm admiring its shape and texture.
I will miss you too… :) But I am sure you are excited about your new kitchen… A built in oven is always my dream.
after the next 2-3 months, i think you are going to bake like crazy in your new kitchen!!
wow, the cake looks so soft…nice chiffon cake pan :)
Can't wait to see your new kitchen.