Tuesday, April 20, 2021

Snowflake Crisp cookies



40g Butter

155g marshmallow 

40g milk powder 

50g Dry cranberries

30g Almond or walnut 

180g crackers 

1.Melt butter in a large non stick pan over medium low heat.

2.Add marshmallows and stir until they melt and become smooth. Off the fire.

3.Stir in dry milk powder.

4.Stir in cranberries, nuts, crackers & mix until they are evenly coated with the marshmallow 

5.Transfer everything to the big plastic bag and press down until it's firm. 

6.Let it cool completely before cutting into bite size, dust with more milk powder and enjoy!

Friday, March 26, 2021

Butter cookies ( soft)



250 g butter 

65 g icing sugar sifted 

65g plain flour

 125g wheat flour or top flour 

65g corn flour 


1.Preheat oven to 180 degree celsius.

 2.Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy. High speed for 5-6 minutes 

3. Sift plain flour, wheat flour and corn flour twice. 

4.Fold the ingredients together with a spatula until it is well incorporated. (Divided 3 portions to mix well at one time)

Tips- Do not beat or over mix as you will not achieve the airy texture. 

5.Put the dough into a piping bag with star dip nozzle. Pipe the cookies onto the baking tray lined with baking paper. 

Tips Leave 1 cm in between cookies as they will expand a little during baking. 

6.Bake for 15-20 minutes or until the cookies turn light golden brown. 

7.Leave it to cool on a cooling rack before storing them in air-tight container.

Recipe Credit to Miss Tam Chiak: https://www.misstamchiak.com/recipe-ultimate-butter-

Monday, March 22, 2021

Cranberry Shortbread


Compliment Recipe from Miko Tan


225g salted butter

1/2 cup caster sugar

2 cups all purpose flour

60g minced/chopped dried cranberries.


1. Cream butter and caster sugar until light and fluffy.

2. Sift in flour by 3 batches. Mix well with each addition.

3. Stir in dried cranberries.

4. At this stage, u will get quite wet dough. Its normal cause its rich with butter. Transfer dough to plastic or clingwrap and shape in shortbread mould.

5. Keep in freezer for min 30 mins. U wil get a hardened block of dough.

7. Run a sharp knife to slice the block. Each slice approx 1cm thickness and arrange on baking tray lined with parchment paper.

8. Bake in a preheated oven at 160C for 15 to 20 mins or until golden brown.

Friday, February 26, 2021

Butter Cookies


227g butter 

50g icing sugar sifted 

low protein flour or cake/pau flour 

90g wheat flour or high protein flour 

50 g corn flour 


1.Preheat oven to 150 degree celsius. 

2.Cream butter and gradually add icing sugar and beat till pale and fluffy on low speed.

3. Sift all flours (twice)

4. Fold the ingredients together with a spatula until it is well incorporated. 

Tip -Do not beat or over mix the dough. 

5.Put the dough into a piping bag with any nozzle you like. Pipe the cookies onto the baking tray lined with baking paper.

6. Bake for 25 -30 minutes or until the cookies turn light golden brown.

7.  Leave it to cool on a cooling tray before keep in container. 

Thursday, February 25, 2021

Pineapple Balls


600gm butter ( softened)

100gm icing sugar

4 egg yolks

800gm plain flour

60gm corn flour

100gm milk powder

1.5kg pineapple jam filling, shape into 6gm balls (homemade pineapple jam)

Egg yolks only, for egg-wash


1. Sift icing sugar, set aside. 

2. Sift plain flour, corn flour and milk powder together, set aside.

3. Cream butter and icing sugar, whisk until fluffy and light. Then slowly add in egg yolks one at a time, whisk until just combined. 

4. Add in sifted flour mixture and whisk using lower speed 1 until just combined. (Adjust with some flour if too soft). Place dough cling-wrapped and let it chill for 20-30 minutes.

5. Remove dough from fridge, weigh into 10g each. Shape into round shape and add in pineapple jam filling and roll into a ball. Place on baking pan.

6. Bake in preheated oven at 180d C for 20 minutes, then remove from oven, egg-wash the balls . Continue to bake for another 10 minutes or until your desired golden brown. 

7. Cool pineapple tart balls completely before storing in airtight containers.

Thursday, February 4, 2021

Taiwanese style braised pork meat rice (Lu Rou Fan)



  • 1kg pork shoulder with 20% - 30% fat)
  • 6 tbsp light  soy sauce, 
  • 3 tbsps dark soy sauce,
  • large piece rock sugar,
  • 2 tbsp oyster sauce
  • 2 big onion or 6-8 small onion ( fried till golden brown)
  • 1 tsp five spice powder 
  • 1 tbsp mince ginger 
  • 1 tbsp mince garlic 
  • 6+6 tbsp Chinese cooking  wine,
  • 8-10 small eggs ( as you like, can add more or less)
  • serve with rice, some boiled Taiwan cabbage.

The method

  1. Clean & slice the pork into small pieces  
  2. Prepared to cook the eggs to hard boiled egg. peel the skin & set aside.
  3. In a wok, add in oil to fry the onion till fragrant & golden brown. Drain the oil & set aside the onion.
  4. Use the wok with bit access oil -dry fry the pork for 3 minutes before add in half bowl of water & all add all the rest of the ingredients except the hard boiled eggs and 6 tbsps of your wine. Simmer for 5 minutes in medium heat. 
  5. add more hot water until cover over the food and eggs in . Cover & simmer for another 40-60 min on low heat, ( or after 20 minutes, you may take out the eggs and use pressure cooker cook the pork for 15 minutes) 
  6. Turn the eggs occasionally so that can absorb the flavours. 
  7. When the pork soft enough add in the other 6 tbsp of  wine  and cook for 1-2 minutes before served.,
  8. Cook rice & oiled some vegetables (Taiwan cabbage), served with the ready cooked meat. ENJOY

Wednesday, January 27, 2021

Steamed Chicken with Angelica Sinensis (Dong Qui)


6 pcs Chicken thighs ( debone)

12 pieces Angelica sinensis 

2 tbsp salt 

4 + 4 tbsp Chinese Cooking wine ( can substitute any wine will do)

8-10 pieces goji berries  (soak in water)

String to tie 6 pieces chicken ( 1 feet x6)

Wash the chicken tights and debone. Dry and marinated with 2 tbsp salt & 4 tbsp wine. 

This is how Angelica sinensis look like.(buy the sweet type from Chinese medicine hall)

After marinated, add in 2 pieces Angelica sinensis (sweet Dong Qui) on the tight as shown above. Roll up & use a string to tighten the tight. 

 Once all done, keep in the fridge for few hours 
Ready to cook. Transfer the tights to a steamed plate, add in another 4 tbsp wine and goji berries (drain the water out) . 
Prepared a wok with boiling water and put on a rack and ready to steam for 25 minutes. 
After steamed, let it cool for few minutes before sliced and served hot with white rice.