Chicken Yakitori

Made these lovely chicken yakitori as wanted to make something from scratch that isnt too time consuming nor difficult and yet its something that the kids will love.

Serving it on a rainy evening with a bowl of hot homemade yong tau foo soup! Gotten the kids’s fav handmade fishballs from cold storage and some other ingredients. Soup was totally sweet and delicious! 

The chicken were nicely cooked and not dried up at all! Even the non-chicken leg eater also commented that it is nice! Even nicer than Tori Q in my sense and he agreed when I asked! 🙊🙊🙊

Try it! Its simple and easy to prepare! Only thing I hate is thar I fear poking the ingredients thru the skewers!! Phobia of poking my fingers. 😂😂

This is the yakitori sauce that I used! So flavourful as it enhance the taste of the skewers! Yummy ❤️

Chicken Yakitori (Makes 8)

2 Chicken leg, cut into cubes

Marinade: 

1Tbsp sesame oil

1Tbsp light soy sauce

1Tbsp oyster sauce

1Tbsp huatiao

Pepper

1 capsicum

2 eringyii mushroom

Brushing sauce: 

I use this yakitori sauce to brush during airfry

1) Marinate chicken for min a day for better flavor

2) Soak skewers before using

3) Poke chicken, capsicum and mushroom on skewer and place on tray

4) Brush with yakitori sauce and airfry/bake 10mins at 160deg

5) Turn and brush yakitori sauce and airfry/bake for another 10mins

6) Turn again and airfry another 5mins at 180deg. 

7) Brush sauce again, without flipping n airfry/bake another 3mins. Serve warm

BKK inspired Pork Satay

 

Saw a lot of groupbuys lately on these bkk moopings. Been craving to have some as missed those girly trips to BKK. 

Saw a video on how to skewer the meat on the sticks and decided to marinate my own flavours as I prefer the natural sweetness from the meat rather than from adding sugar. After skewer them, they are ready to be freeze! 

They need to be pan grill from frozen to keep the shape. Surprisingly, the meat slices really ‘sticks’ together well! Am so impressed!! I brushed honey when they are about 70% cooked, flipping them occassionally if not they will charred too fast. Important tips is to keep really low low hear and flip frequent enough. 

It is soft and juicy. But if I compared with the BKK version, theirs much sweeter and a bit more juicier. Perhaps I need to add some cornflour and also a bit of honey in the marinate too. Personally I may omit the dark & light soy sauce next round as I feel its slightly on the salty side. Other than that, the adults enjoyed it very much. Kids was 50-50 towards the mooping. I am planning to attempt again with the thai meat marinate that I got from BKK. 

300g Pork collar

300g Pork Loin

Marinate:

1Tbsp chopped garlic

1Tbsp sesame oil

1Tbsp huatiao

1Tbsp light soy sauce

1Tbsp dark soy sauce

2Tbsp oyster sauce

1Tbsp garlic powder

Dash of pepper

Honey to brush when baking/grilling

1) Cut both pork into slices and marinate with above

2) Soak satay sticks for 30mins

3) Slowly mix the different pork on the sticks

4) Put a plastic wrapper and press meat flat to resemblence satay and freeze overnight

5) Pan grill from frozen on low and brush honey once they are 70% cooked on both sides

6) Once slightly charred and cooked, serve them warm

Peanut butter cookies

Saw this recipe and was intrigued to try as it only require 3 ingredients - Peanut butter, brown sugar and 1 egg! I wanna a bit of crunch so I added 2Tbsp of plain flour. Thankfully it turns out well!

I use ice cream scoop for the first tray in. It is so cute and doesnt spread during baking. Great! 

I made some that was in the same pattern as the recipe owner. So cute! The checkers details reminds me of McVites and I dunno why. 🤷‍♀️🤷‍♀️ LOL! 

Overall, I would say its a simple and great recipe for Peanut butter lover. But on the sweetness level, I would need to drop a bit of the sugar! Peanut fragrance is so yums! Texture is chewy with a bit of crunch. Try them soon!!

Peanut Butter Cookie (adapted and slightly modified from RecipeTin)

240g Peanut butter

200g Brown sugar

1 egg

2Tbsp Plain flour

Added some choc chips

1) Mix all ingredients together. Using an ice cream scoop and drop them on baking paper.

2) Bake them at 180deg for 12mins. Cool fully before storing in airtight container.

Caramel Custard Pudding

 

Hub was looking for custard pudding that we used to eat almost every single chance we could when we went back to Ipoh. This custard pudding is homemade daily with limited quantity. Oh now he makes me want to eat all the other ipoh food like char kway teow, fried chicken and oh ya, their kopi-bing is the best!!

After looking around to see where I could get them for him, I told him I would make it for him, without even thinking if I could. The last I made them, I remember it wasnt perfect as I was just starting to learn baking. This time, I made sure to go to my no-fail source to see if I could find it in her recipe collections! 

Ta-daaahhh. This time round it sets nicely after baking! Yay! And the waiting to be chilled so I can unmould it, NERVOUS.... Thankfully it went well and Hub gave thumbs up! Shall make them again soon so I can finish up my whipping cream!!! 

Caramel custard pudding (recipe from Miki Food Archives)

Egg pudding: 

2 Whole eggs

2 Yolks

300ml Milk

100ml Whipping cream

1Tbsp vanilla extract

50g sugar

Caramel:

30g water

100g Sugar

1) Prepare caramel in a small pot and bring to boil til it caramelise. Be careful as it will splatter esp if you accidentally drip water into it.

2) Fill ramekin with caramel and leave it to cool and set

3) Prepare egg pudding by mixing all the ingredients well

4) Sieve them over the cooled caramel in the ramekin then cover with foil

5) Water bath bake for 30mins at 150deg, then another 10mins at 180deg

6) Cool them down before chilling in fridge. Use butter knife to loosen pudding to ease removing them from ramekin. Serve cold.

Tom Yum Clams

Been wanting to do a short recipe on my favourite dish - Clams!! Many ways I cooked them

before, spicy or no spicy, all i love! So long its clams is ❤️

Today shall a very simple recipe that anyone can cook at home! And frozen clams are so clean now! Only rinse 2-3x til water runs clear. Yes! That CONVENIENT! Always keep 1-2 packs in freezer for days I crave or when I crave spicy! Yums!!!

Video recipe: https://youtu.be/0iL4EE_bkxc
Tom Yum Clams
500g clams
2 tomatoes, chopped
3 coriander, chopped
2/3Tsp Tom yum paste
some chopped garlic
2 chilli padi, chopped

1) Sautee garlic n mix in tom yum paste
2) Stir in tomatoes, add enough water to cover tomatoes. Simmer slightly
3) Add in clams and stir well.
4) Stir in coriander and bring to boil
5) Taste before adding in chilli padu. Stir n serve warm

Stirfry Ginger & Onions Froglegs

Been always wanting to try cooking froglegs at home but always missed the chance to buy some froglegs. Finally managed to get some from my pork supplier and here comes my maiden attempt!

Stirfry some onions and ginger til fragrant, add in the marinated froglegs and then the sauce with some water to simmer and its done! Simple, yet so yummy dish! Try this dish, if you want you can add some chopped chilli padi to make it spicy.. 

Video recipe: https://youtu.be/jiV8KFufOJI

Stirfry Ginger & Onions Froglegs

450g frozen froglegs 

Marinate: 1Tbsp of Huatiao, Dark soy, Light soy 

Ginger, thin slices

Onion, thin slices

1Tbsp Oyster sauce

1Tbsp Dark soy 

1Tbsp Huatio

1/2 ricebowl water

1) Fry onions and ginger til fragrant

2) Add in froglegs and mix well

3) Add in oyster sauce, dark soy and huatiao once frogleg chg to whitish colour. Mix well

4) Add in 1/2 ricebowl water and simmer on low til cooked. Serve warm

Brown sugar boba II

Saw this new milk from Magnolia and finally got my hands on it. Decided to make some brown sugar boba to try it with the milk! 

I didnt roll them as feeling lazy, jus cut into small cubes and coat with tapioca flour. Shake off excess flour before boiling them. Then strain and put them in iced water. Quickly bring to boil brown sugar and water for the syrup and adding the boba back in to simmer til it turns thick.

Set aside to cool before using them. It taste soft, chewy with the hint of brown sugar fragrance! Yums! Goes so well with the brown sugar sea salt milk too!! Do give it a try!!

Brown sugar boba (adapted from Oven Fresh by Christine)
50g brown sugar
70ml water
100g tapioca flour

brown sugar syrup: 360ml water + 100g brown sugar

1) Bring brown sugar and water to boil
2) Add in 2-3tbsp of tapioca flour first and stir them til mixture is thick
3) Off fire and add in remaining flour and mix into a dough
4) Pour ontop baking sheet and slowly knead them together (be careful, its hot)
5) Roll out into a flat sheet and cut into strips and desired size and roll into balls (i didnt roll, cut into small cubes) Toss them in tapioca flour
6) Bring to boil a pot of water and shake off excess flour before adding in the boba
7) Boil til it changes colour, approx 10-15mins
8) Strain n put in ice water
9) Mix brown sugar syrup ingredients in pot and bring to boil, add in boba
10) Bring to boil then pour in boba, med heat and stir to prevent sticking
11) Simmer til it becomes thick. Cool before using

FAMOUS (amos) alike cookies

Been wanting to bake cookies especially when I see all the cookies posted in the cooking groups. Decided to shift my butt and baked some today since a neighbour was craving for some. Try out this recipe that was said to be very close in the taste of Famous amos. 

I cut back the sugar a bit, ended up not rolling the cookies as i prefer the uneven top.  Too smooth for my visual preference so i ended up jus dropping heaps of cookie dough to bake. Haha. I also replaced 20g of the cornflour with bread flour as i like the cookie crispier. 

Love it! I think the sugar can still cut back by another 30-50g depending on the type of chocolate chips you are using.  Have fun!

Famous amos alike cookies (adapted & adjusted slightly from Mothership)
250g butter
250g brown sugar
315g plain flour
20g bread flour
40g cornflour
1tsp baking powder
1tsp bicarbonate soda
1tsp vanilla
1 egg

Chocolate chips or any topping of preference

1) Put all in mixing bowl n mix them well
2) Add choc chips n mix it in and chill 30mins
3) Using spoon n drop heaps of teaspoonful onto baking tray
4) Bake at 180deg for 30mins, or til nicely brown
5) Cool thoroughly before storing in airtight container

Popiah & Kueh Pie Tee

Been craving for popiah since the Circuit breaker starts, ordered once frm Q10 but lots of hiccups and ends up with the storebought turnips turning sourish. End up had to discard and still have balance packets of popiah skin and pie tee cups. Motivate me to make my own fillings so I quickly ordered a turnip along with my vegetable order.

Quickly chop them up, along with carrots and prepare some small shrimps to add on. Kids love the small shrimps so I thought why not. Homemade is best as you use fresh ingredients and can customise it to what you like. 

Very simple and fast forward recipe as just need to simmer it soft and seasonings are some pepper, fish sauce and sugar. Water to be added bit by bit to simmer the turnip soft. Didnt had the cripsy bits that they added on top of the pie tee so I replaced them with crispy bacon bits used for salad! Its quite nice actually!! Here’s our lunch today served with century egg pork porridge! Yummy!!

Turnip fillings
1 turnip, approx palm size
1 carrot
1tbsp sugar
some fish sauce and pepper to taste

1) Cut turnips and carrots into strips
2) Sautee garlic then add in turnip and carrot strips and stir them well
3) Add water bit by bit to simmer the turnip n carrot soft
4) Once it is almost ready, season with fish sauce and pepper and taste
5) Serve warm

Sweet Vinegar Pork Ribs

Tried 2 new dish today! First was the sweet vinegar pork ribs, second is mayo shrimps! Both a success!! 👏🏻👏🏻

The ribs was slow braised with the marinate. Original recipe didnt marinate but i choose to marinate them with the seasoning for 2hrs before cooking, just adding enough water to cover the ribs and braising them. Adding more water bit by bit til the ribs are soft enough. I sub sugar with honey too. Kids totally thumbs up and loving it. Gonna try with chicken drumlets and midjoints the next round. 

Mayo shrimps was a hit too! I didnt even know it was so simple to do this! Jus marinate them lightly and coat with corn+tapioca flour before deepfrying them. Toss in mayonnaise mixed with lemon juice. Tadaa~~~ All done and Yummy!

Totally trying loads of recipes during this period! Love them! 

Sweet Vinegar Pork Ribs (adapted and slight modifications from Miki Food Archives)

500g ribs

Marinates: 

2Tbsp light soy sauce

1Tbsp black vinegar

1Tbsp huatiao

1Tbsp black soy sauce

Honey (adjust according to the sweetness you want)

some sesame seeds to toss them

1) Blanch the ribs and marinate them at least 2hours before

2) Put in pot with enough water to cover the ribs and braise

3) Add water bit by bit if it dries up and ribs is not soft yet

4) Once ribs is soft enough, let it braise over high heat to thicken

5) Sprinkle sesame seed and toss them before serving

小餐包 Dinner rolls

Been craving for butter kaya buns like those coffee place. Saw this simple straightforward recipe so decided to have a try. 

After proofing looks just nice, except for the bigger bun. Lazy to weigh them so portion and shape based on eye powder. I substitute bread flour instead of plain flour as am lazy to grab and open a new packet of plain flour. Interesting it gives a chewy texture to the bread itself. 

Couldnt wait and just had to try it! Kaya and butter spread. Yums! Only flaw is bread bun itself is not sweet enough, perhaps can increase another 10g next round. 

Soft, chewy and fluffy! Love it! Another Circuit breaker craving satisfied! Will attempt again and increase the sugar slightly. 

小餐包 Dinner roll (adapted from MyWokLife)

*halve recipe and made 9 buns

321g Plain flour (i used bread flour)

187.5g milk (i use cold milk instead of warm)

1tsp yeast

1egg

37g sugar

1/2tsp salt

1) Mix all together using my breadmaker til it comes together as a dough

2) Proof for 45mins, portion and shape into buns and proof another 30mins

3) Bake at 160deg for 30mins

Homemade Chicken Strips

Decided to make some crispy chicken strips for the kids. This CB really making me find joy in food. I cant see any much interesting things to do everyday EXCEPT to cook and go around the daily chores. Life is boring, cooping at home. Haha~ 

Basically everyday shopping for food or nice cutlery, utensils, pots etc. Back to chicken, this chicken strips is basically lightly marinate and then dip in panko and deepfried. Goes so well for tea break or as a main dish for meal time. Kids super love and best thing its homemade so its not heavily seasoned! Have fun making them! 

Crispy Chicken Strips

1pc boneless chicken breast, cut into strips

2tsp garlic powder

2tsp onion powder

1tsp huatiao

1tsp light soy sauce

1tsp sesame oil

1tbsp cornflour

dash of pepper

1egg

panko crumbs

1) Marinate the chicken strips with above seasonings for at least 2hrs

2) Crack an egg 10mins before frying and mix it well with the chicken 

3) Coat with panko n fry til both sides are nicely brown. Serve warm

Baked Donuts

Chanced upon this recipe few days back shared by Y3n_Kitchen, love to see her post in facebook as she has wonderful bakes and creations! It always look so yummy that I wished I could just reach out into my hp screen to take a piece and try it! 

Seeing how bouncy it is in the video she shared, I decided to bake and try it out. Saved the hassle of deep-frying and especially at this period, baked products seems better and less heaty! And since tml we dont have enough bread to go around, so I decided today is the day to try them! 

Never good at shaping bread dough, even if it means cutting them with a cutter. It always goes out of shape even though the ‘cut product’ looks good. Reason is that they always goes out of shape once they go for the 2nd proofing. Dont ask me why ok, I think its the way I roll the dough. Perhaps the thickness isnt evenly rolled out, or perhaps some other reason. I need to explore. Hee. So mandatory shot before they are ready from proofing. 🤞🏻🤞🏻

Oh thankful that most of them came out well, the hearts are still well formed! The texture is chewy and firm, definitely like a donut texture. Its soft, but heavier than breads, if you know what I mean. 

I couldnt wait and took a bite straight out of the oven. My picture definitely doesnt do justice to the donut. My kids had a few at 1 go! They want more and totally want more! A keeper! ❤️❤️

Baked Donut (adapted from Y3n Kitchen’s)

460g plain flour

2tsp salt

50g sugar

11g yeast

225ml cold milk

80ml cold water

58g butter

1) Pour all wet ingredients into breadmaker

2) Add in flour then put sugar, salt n yeast at different corners of the breadmaker

3) Once the mixture comes into a dough, add in butter and continue kneading

4) Dough is ready when it looks smooth. Leave to proof for 1hr or til it doubled in size

5) Punch out air and roll it into 1/2 inches thick, cut with donut cutter

6) Go for 2nd proof. Brush with milk and bake at 160deg for 15mins, or til it is browned nicely

7) Dust with icing sugar and serve

Burnt Basque Cheesecake

Finally did this burnt basque cheesecake after waiting so long! Hub’s bday happen during this Circuit Breaker period. And unfortunately, most of the places selling cakes were unable to operate and thus I think baking my own is safest. 

Worse if it is so hard to get all the ingredients or groceries lately online. Q-ing isnt an option as it is always packed with long Qs. Only go every 2-3 days when we need to buy bread. Even online and NTUC ran out of whipping. Thank goodness I alway stock the basic flours and sugar so I decided to take the chance and went with replacing whipping cream with milk. 🤞🏻🤞🏻

Thankfully the texture turns out well. Being a noob, and haven tried a burnt cheesecake before, I didnt know it was meant to be wobbly and creamy for the cake texture. After baking for 30mins, cake was so wobbly that I continue to bake for another 20-30mins and even had to top bake to burnt the crust. Only after baking and keeping the cake did I find out from a friend that its supposed to be creamy on the inside, instead of a firm texture. So glad mine wasnt too far off even with the lack of whipped cream as well as overbaking it! ❤️

Happy birthday my dear hubby! May we grow old together still loving each other very much for as long as we are together! Thank for all the love and tolerance along this long road. Today marks the 14th year of our ROM anniversary too! I love you and will always do. Hope you love the dinner spread tonight! ❤️

(Homemade tumeric honey wings, Homemade shrimp tofu, Stir fry Nai Bai, Tomyum Steam Fish)

Burnt Basque Cheesecake (adapted with slight modifications from MyMindPatch)

250g creamcheese

40g sugar

2 eggs

180g milk

15g corn flour

1tsp vanilla essence

1tsp lemon juice

1) Melt creamcheese and sugar til smooth over hot water

2) Add in eggs 1 at a time

3) Add milk and vanilla, mix well

4) Stir in cornflour until no more lumps

5) Mix in lemon juice

6) Bake at bottom rack for 20mins at 200deg then shift to middle rack and continue for another 30-40mins (You can change to top heat for the last 5mins to burnt the top, WATCH OVER CAREFULLY)

7) Leave to cool in oven fully then chill overnight before serving

Egg Tarts

Today woke up about an hour earlier so decided to put the egg tarts into plan! Heee! Have been wanting to bake them as craving for them! This CB really got me so much different craves. So expensive to grab some of the cravings and also too troublesome to get hub to travel out just to satisfy my tamjiak-ness. We are minimising from eating outside food for a while too!

The dough was easy to make but I think I may add 10g more of flour. The weather is too hot and kept on want to melt on me! I had a hard time putting them in the cupcake cases. Haha! Decided to make them in the cases so I can take them out easily. The egg filling was easy to make and I added some vanilla to enhance the flavour! 1 thing to note is I think I have enough filling for 2x dough recipe as I added in the balance egg from making the dough since I was using those smaller eggs from NTUC. 

Sieve them twice, didnt want to be lazy. Then pour them in the tart shell almost 90% filled. Gently tuck them into oven for 180deg x20 mins and another 150deg for 10mins til set! Yums!!

Tarts wasnt so pretty as I tried my best to fit them nicely in the cases. Also need to work fast to prevent melting dough. Some got stick on the cases but luckily still can be taken off! 😋

The inside filling is so soft n wobbly like! Oh gosh! The kind of filling I loved!!! My littlest had 1 immediately and said No Sharing! He gave double thumbs up!

Egg Tarts (adapted from dingoozatfood)

60g butter, room temp (i used unsalted)

30g icing sugar

15g beaten eggs

1tsp vanilla essence

100g plain flour

3 pandan leaves, chopped smaller

85g sugar

80g water

2 eggs (i added in bal egg from the dough)

1tsp vanilla

125ml milk

1) Mix icing sugar and butter til paste like

2) Mix in eggs, vanilla and plain flour. Chill before use

3) Put pandan leaves, sugar and water to boil. Cool

4) Whisk eggs, milk and vanilla together

5) Gently mix in cool sugar mixture. Sieve 2-3x

6) Roll dough and cut into 6 portion. Fit them in tart cases well

7) Prick holes with fork and pour in egg filling til 90% full

8) Bake at 180deg for 20mins then reduce to 150deg for 10mins

Fried Tofu Pillows

This Circuit breaker makes me find new things to try at home. Mainly cos I have been cooking 2 meals a day til I am going empty on ideas for what to cook. Cooking same thing over and over seems boring for me, not to mention if they gets tired from eating same thing over and over. But 1 thing they never gets bored of is Pasta and Wraps! 😂

I mashed Bobo fishpaste and 2 tubes of egg tofu, seasoned with just sesame oil, pepper and mix with cornflour. Steamed for 20mins, cool thoroughly before cutting them up, coat with tapioca flour and panfry in shallow oil. Very simple and straightforward. I didnt further add seasoning as the fishpaste is already with flavours. It would be just nice on its own or to dip in chilli or mayo. 

Served along with a plate of greens, meat and some leftover storebought chicken wings. That’s our dinner! ❤️

Fried Tofu Pillow
2 tube egg tofu
1 bobo fish paste (can be purchased from any supermarket)
1 tsp sesame oil
dash of pepper
1 tbsp cornflour

For frying: Some tapioca flour for coating

1) Mashed all above and mix well. Steam in an oiled plate for 20mins from boiling water
2) Cool completely and cut into desired sizes
3) Coat tapioca flour and panfry til crispy and brown

Banana Bread

Hub was requesting for me try baking banana bread. So i roughly googled and found this recipe. Decided to go with this recipe as I am sold by how delicious and soft the banana bread looks!

First time trying and I was a bit nervous. First my bananas was short, only managed to mash 200g of bananas. Top up with some milk to 250g and mash them up. Keeping fingers crossed it will dry up the bread. Heee..

Took a while to bake as it was a last min decision. Surprisingly looks good and smell so nice! Couldnt help it and cut a small piece once I took out from the oven and get hub to taste test! Hurray! Passed!! He says its yummy! 

Simple, easy and no mixer required! Do try it at home!!

Banana bread (adapted and modified from butternutbakeryblog)
380g banana
180g plain flour
1/2tsp baking soda
1/4tsp salt
130ml sour cream
2 eggs
1tsp vanilla essence
110g butter
150g brown sugar

1) Melt butter and whisk with sugar til paste like
2) Add in eggs, vanilla and sour cream and mix well
3) Mix in mashed bananas
4) Fold in flour til no streaks of flour can be seen
5) Bake at 170deg for 40-60mins or til skewer comes out clean

Creamcheese Sponge Cake

Lately exploring spongecake as it has been a norm for the youngest to ask for cake. Try my best to bake 1 as soon as he finished them. Remembering my creamcheese in the fridge, I decided to make use of it. Ordered a huge slab and need to find ways to finish them up before it spoils. 

Didnt take much pics as was rushing thru today with breakfast, lunch and dinner prep among all the chores that need to be done. Managed to squeeze in this bake just before I had my breakfast. Texturewise, its GOOD! Tastewise I think can be improved. I would consider adding some vanilla and lemon juice for some zest. Shall try that soon and update on the result.

Favourite way to keep is store them in airtight box, cut readily in bitesized! Youngest gave thumbs up and keep coming back to ‘queue’ for more! Even big kids too. Bet I need to explore my modifications soon! 

Creamcheese Spongecake (adapted from JeannieTay)

100g creamcheese

100g milk

40g butter

2 yolks

40g sugar (will increase to 50g next round)

80g plain flour

4 whites

30g sugar

**Will add 1tsp of lemon juice and homemade vanilla extract next bake*

1) Double boil butter, creamcheese and milk til smooth

2) Once mixture is cooled, add yolks then flour

3) Beat meringue into stiff soft peaks

4) Add meringue to batter in 3 additions

5) Steam bake 150deg for 80-90mins

Butter Sponge Cake

Today I decided to bake a butter sponge as past few days i always have a box of banana cake on the table for the littlest to snack on. Yesterday we finished and I didnt baked anything. He was asking for more cake. So I decided to bake something more original and not those heaty chocolatey pastries. Went back to my bookmarks, I decided to bake this Butter Sponge! 

Recipe calls for steam bake and also to melt butter over stove top and mix in flour. Reminds me of the cooked-flour method for chiffon. I felt that the cake is soft, moist and spongy. And the mild vanilla flavour is so yummy! 

Cut them into bitesize and store in airtight. Its gonna last for another 2 days maximum before its all gone! Should try baking this at home for tea break! It goes so well with a cup of coffee or tea! For now, I will keep this recipe and maybe explore changing the flavour soon! ❤️

Butter Sponge Cake (recipe from JeannieTay Blog)
60g Butter
80g Flour
1/2tsp Baking powder
4Yolks
60g Milk
1tsp Vanilla

4 Whites
75g sugar

1) Melt butter over stove and mix in 2/3 of flour til smooth
2) Add in milk and vanilla and stir them well
3) Mix in yolks til smooth and remaining flour
4) Beat whites n sugar til soft stiff peak
5) Fold in 1/3 meringue to butter mixture
6) Pour mixture into remaining meringue and fold in gently til no streaks of whites can be seen
7) Bake at 155deg for 70mins, in a pan of water
8) Leave in oven for 10mins once cake is done to further bake
9) Unmould and cool totally before slicing

Tom Yum Seabass

Lately my hub fell in love with seabass. I decided to trial and make something tangy and spicy. Came up with an idea of using tom yum paste to make a thick sauce. 

First, I panfry the seabass marinated with sesame oil, huatiao and some pepper. Panfry til skin cripsy and nice. Then fry the thick sauce to drizzle over! Oh my gosh! I regret not making more sauce! Its so tangy that it goes SUPER WELL with rice! Total ❤️❤️ Hub gave thumbs up too! So I definitely need to record down what I did so I can make it again!

This was my spread tonight! Kids love egg tofu so much that I make it into 1 dish with round spinach and minced meat. Favourite for them! 

Tom Yum Seabass

1 Seabass fillet, approx 300-400g

1 lemongrass, halve

2 ginger slice

1tsp chopped garlic

1Tbsp tom yum paste

1/3 cup water

4Tbsp milk

4 chilli padi, chopped

Marinate fillet with 1Tbsp sesame oil and huatiao with some pepper

1) Panfry fillet til crispy and brown. Set aside

2) Put some oil, saute lemongrass, ginger and garlic

3) Add jn tom yum paste and water and mix well. Lower fire and add in milk

4) Stir in chilli padi and off fire. Drizzle over fish, serve warm.