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.
Spend the last weekend making Egg Rolls using electric Love Letter Maker since we're unable to use a charcoal stove on a HDB setting. Despite the uneven colours, the taste is marvellous as this recipe uses a very high proportion of coconut milk and eggs to flours and you can truly taste that it's homemade. Ingredients (makes approx. 80pcs) :
160g rice flour
50g plain flour
30g corn flour
620ml thick fresh coconut milk
4 large fresh eggs
200g icing sugar Method:
1) Sift the 3 types of flour together in a mixing bowl. Add in thick coconut milk and mix well into a smooth flowing batter. 2) Beat eggs and sugar together till the sugar dissolves. Mix into the flour batter from the above step and strain well. 3) Pour approximately 1 tbsp of the batter onto the love letter mould maker. (If you are using the love letter maker for the first time, please spray some non-stick coating or apply some oil on the plates.) DO NOT eat the first batch of egg rolls that you have made. 4) Subsequently after adding the batter to the plates, close the lid and lock it and bake the egg roll for 1 minute. Open up the lid and cut off the excess batter around the circle using a small knife. Close the lid and continue baking for another 1 minute and 10 seconds. Roll up or fold up quickly while they are still hot.
Or if you have extra help :
Cook the egg rolls for 2 mins and 10 seconds in the maker, cut off the excess quickly and roll them up speedily before they harden. Note:
The colour of the egg rolls will turn darker by itself after they are rolled up and left aside to cool. Hence, do not over-bake the batter in the maker.
From @catercosg , another brainchild under Neo Group Catering today is a spread of delectable festive treats packed neatly in a Bloom Wealth Treasure Feasting Box that comes complete with fortune cookie, seafood, poultry and dishes to signify abundance for the Lunar New Year. Coming in 3 variations being the Oriental, Abundance and Opulence sets, some of their Signatures include the Peach Blossom ($29/set) with black pepper chicken udon, pan-fried gyoza, garlic soy bake salmon, spicy jelly fish salad and scallop on shell with chilli crab sauce as well as the Peony ($33/set) with scallop fried rice with crispy garlic, fish row fortune bag, dang gui roasted duck, golden cereal prawn and spinanch with 10-head abalone. We also had the Daffodil Feasting Set which includes Silver Fish Fried Rice, French Bean with Mushroom, Truffle Roasted Duck and Imperial Prawn Roll Steamed Prawn with Vermicelli. The entire menu and ordering details can be found on :
Had another round of Reunion feast with this Bountiful Treasures Pen Cai 贺年盆菜 from Crowne Plaza Changi Airport @cpchangiairport today. The various delicacies include baby abalone, dried oysters, sea cucumber, fish maw, dried scallops, braised pork belly, assorted mushrooms, fatt choy (black moss), fried yam, white radish and wolfberries slow-cooked in a collagen pumpkin gravy. We allow it to be continuously heated up on a portable stove whilst eating so that it can be enjoyed piping hot. Serves up to 6 pax at $258+ and can be ordered from https://crowne-plaza-changi-airport.myshopify.com/#2022 till 30 Jan 2022.
Our CNY reunion feast continues and this time it's none other than @souprestaurantsingapore to #supportlocal ! 🍲Whilst most of us maybe familiar with the Signature Samsui Ginger Chicken from #souprestaurantsg but what's worthy to mention today from the CNY menu is definitely the All-New Wellness Collagen Treasure Pot 养颜黄金鲍鱼盆菜, a spell-binding must try ! It is made up of an array of luxurious ingredients such as 10-head abalone, fresh tiger prawns, fish maw, premium sea cucumber, fresh scallops, shiitake mushrooms, roast pork and much more that are immersed in an absolutely delicious collagen-rich pumpkin broth. 👍And what's more, the tender cabbage which lies at the bottom of the Treasure Pot was extremely flavorful after being infused with the rich essence of the various ingredients, all of which are slow cooked for a good 4 hours in the broth and is lightly seasoned with herbs resulting in a good balance of nourishing flavours, body boosting constitution and savoury aftertaste. #madewithpassion 🧧We had the TAKE HOME REUNION SET at $388 for 5 pax which in addition to the Treasure Pot, also comes with :
🥢Baby Abalone Yu Sheng with homemade citrus sauce
🥢Traditional Steamed Rice with Chinese Sausage and Braised Mushroom which sits really well with everyone in the family.
🥢Samsui Ginger Chicken To add on, we had the limited-time & instagram-worthy FATT CHOI TOWER at $88 which is only available exclusively online. Made of some very exquisite handmade painted buns with :
💰8 Fortune Bags in oozing sweet red bean paste
💰12 Longevity Baos and
💰4 Fatt Choi Bao Baos in delightful sweet lotus paste 🌐All CNY offerings & sets will be available from now till 15 Feb 2022. Orders can be made online on https://order.souprestaurant.com.sg/en_SG/ for home deliveries or self collections. 🎉Promotions available :
1️⃣Citibank Cardmembers enjoy $10 off all CNY set menus using promo code "CitiCNY10" limited to first 1,000 customers.
2️⃣Self-collection orders will receive a complimentary handmade Fatt Choi Bao Bao, limited to first 1,000 sets.
3️⃣The FATT CHOI TOWER is available for self-collection or free delivery (to one location), limited to first 100 sets.
From @cedelesingapore today is a spread of bountiful cakes, festive platters, handmade cookies and savoury treats newly launched on their wholesome menu to usher in the Lunar New Year ! From the Cakes Selection :
🍊The Mandarin Cake, a light tender cake with mandarin slices, citrus cream and chopped pistachios. $62 for a 7-inch cake. 🍍Pineapple Almond Cake, moist and light almond cake with pineapple slices dotted with raspberries. $46 for a 7-inch cake. 🥥Pandan Ogura Cake, dairy-free cottony soft and light cake made with fresh pandan juice, organic refined sugar and pure olive oil. $33 for a 7-inch cake. From the Cookies Selection:
🍍Pineapple Pocket Pie, handmade pies made with lightly sweetened pineapple jam and buttery pastry. $28/tin 🥥Ondeh Ondeh Cookie, buttery pandan cookie encased with gula melaka coconut filling. $25/tin 🥞Min Jiang Kueh Cookie, crispy local peanut pancake in a cookie form. $25/tin 🥠Cornflakes Cookie, light and buttery cookies coated with crunchy cornflakes. $25/tin From the Savoury Treat Selection
🥢Hakka Kau Yoke, a traditional Hakka family favourite made up of pork belly sandwiched with yam slices that are tenderly steamed with fermented soy bean, spices, soya sauce and shaoxing wine. Served with steamed bok choy $38/set. From the Festive Platter Selection :
🌮Brioche Pau Platter, made up of Signature Huat Chai Chicken, Honey Char Siew, Fish Otak and Hoisin Pulled Duck. $56 for set of 15 pcs. 👏And if you manage to read until this, hoorayyyyy...... and here's an exclusive promo code for you ~ Use "JOYCE10" to enjoy 10% discount for all festive items from 10 to 24 January 2022 when you shop on cedele.com . Happy TGIF eve ! #cedelesingapore #cedelecny2022
Cooked a simple and delicious #oneplatemeal of Seafood and Broccoli Stewed Rice. 🤤
煮了简单美味的 海鲜西兰花烩饭。#easyrecipe Recipe :
100g broccoli, cut into florets
1/2 carrot, sliced
2 shitake mushrooms, sliced
3 pcs baby corns, cut into halves
6 pcs prawns
40g crab meat (I used minced frozen crabmeat)
1 egg white
5 pcs sliced ginger
1/4 onion, sliced
1 egg white
2 tbsp cooking oil
1 tsp minced garlic Seasoning:
2 tsp oyster sauce
1 tsp light soya
1/4 tsp pepper
3/4 tsp sugar
1/2 tsp salt
1/4 tsp sesame oil
1 tsp corn flour
90ml water Method:
1) Heat up some water till boiling and blanch the broccoli and carrots for 3 mins. Drain and set aside. 2) Using the residual heat of the water, add in mushrooms and baby corns and blanch for 1 min. Drain and set aside. 3) In another pan, heat up 2 tbsp cooking oil and saute garlics, ginger and onion briefly. Push them aside and cook the prawns till they turn red. Remove the prawns and set aside. 4) Add in blanched broccoli, carrots, mushrooms and baby corns. 5) Add in the seasoning and cook till it boils and stir in the egg white. 6) When the egg white sets, add in the crab meat. Once the sauce boils again, off heat and serve hot immediately with rice and enjoy !
Our first Lunar New Year reunion for 2022 starts today ! It's a spread of 5 dishes plus 1 Yu Sheng from the ala carte menu at @neogardencatering . Not only were the food securely packed and delivered timely, every single dish was flavourful and delicious ! So I tried to cater each of the dish to the favourite of everyone in the family with the Nonya Platter and Kueh for sharing.
🧧虎虎生威鱼生 Golden Tiger Yusheng
🧧海参焖鸭 Sea Cucumber Braised Duck
🧧辣椒螃蟹酱虾婆与炸馒头 Chilli Crab Sauce Crayfish with Fried Mantou
🧧娘惹富贵拼盘 Auspicious Nonya Platter
🧧客家三色算盘子 Trio Hakka Abacus Seeds
🧧招财娘惹糕 Rainbow Nonya Kueh 🍚The Sea Cucumber Braised Duck was the most awesome !! Not only is the duck braised till tenderness, the flavourful sauce alone enables everyone to easily polish away a huge bowl of rice. 🦀Anything with Chilli Crab Sauce never fails, especially when you have fried mantou to dip in. And since it's the festive, we had the Crayfish which is much easier to eat and highly recommended. 🥢The Trio Hakka Abacus seeds is made up of Yam, Purple Sweet Potato and Pumpkin, was topped with an abundance of hand chopped dried shrimps (the difference between hand and machine chopped is that the taste is fresher and more appetising) and the texture was soft and chewy which turns out to be very acceptable even to the folks who doesn't frequent this dish. 🐯All in all, we had a very very delightful first reunion with Neo Garden Catering and in celebration of their upcoming 30th Anniversary, they have came out with more than 5 variations of Yu Sheng for the festive, including the new Golden Tiger Yu Sheng which we had and the Opulence Teochew Yu Sheng with prices beginning from $38.80. 🛒Do check out their extensive brochure for CNY 2022 over at https://order.neogarden.com.sg/Menu/MenuListFestive/CHINESENEWYEAR for more ! Happy weekends !!
Felt liked I just went on a groceries spree for the Lunar New Year @fairpricesg with a basket load of stuffs to cover all the necessary for the festive. And here's how I segregate the shopping load.
1️⃣ Yusheng Necessities with fresh grated vegetables, sesame sauce, canned abalone and fish skin crisps
2️⃣ Various soup bases for steamboat
3️⃣ Variety of Vegetables, Mushrooms, Shrimp Paste and Korean fishcakes for the hotpot
4️⃣ Bird Nest as Gift for the old folks
5️⃣ Meats and Fish Slices for Shabu Shabu 🛒With 151 NTUC FairPrice stores across Singapore, you can always find the supermarket chain just around the corner to inspire all your Chinese New Year celebrations. And that's 2 outlets alone within my walking distance !
🌐The #FairPriceSg Chinese New Year 2022 catalogue can be viewed at :
https://www.fairprice.com.sg/cny/ 🧧That's also a #fairpricecnyhuat Lucky Draw with 8 Fully Electric Compact SUV Cars To Be Won simply by shopping in-stores or online with FairPrice from now to 16 February 2022 !
All you need to do is to spend a minimum of $30 in a single receipt for one (1) chance to win with multiple entries allowed. One winner will be selected each week from 30 December 2021 to 16 February 2022, while two winners will be selected between 27 January to 2 February 2022. Happy TGIF !
Cooked a simple and delicious Scrambled Egg with Minced Porridge. Recipe :
1/4 cup of rice
250g chicken stock
250nl water (or more to cook porridge till desired texture)
2 dried scallops
1 small thumb of ginger, finely grated
1 tsp shallot oil
Salt and few pinches of pepper
2 eggs, beaten
1 tbsp cooking oil
Some homemade meatballs
Some diced spring onion
Some fried shallots (to serve with) Method:
1) Combine rice, water, chicken stock, dried scallops and grated ginger and cook rice till desired porridge texture. 2) Add in shallot oil, salt and pepper to taste. 3) Add in meatballs and cook till done. 4) In another pan, add cooking oil and scramble the eggs till no longer runny. 5) Add scrambled eggs to porridge before topping with diced spring onion. 6) Remove from heat and serve hot immediately with fried shallots to enjoy !