Uncle’s Fried Noodles?–Mee Goreng Mamak (印度炒面)



Mee Goreng Mamak or literally translated as Uncle’s Fried Noodles” is an Indian Muslim type of noodle dish commonly found in hawker centre in Singapore and Malaysia.  Mamak means uncle in the Tamil language. Indian being the third largest racial group in Singapore and Malaysia do have an important influence in the local cuisines. 


For the benefits of readers, Per Wikipedia:

“The Malaysian Mamak are Tamil Muslims of Malaysian nationality, whose forefathers mostly migrated from South India to the Malay Peninsula and various locations in Southeast Asia centuries ago. They are regarded as part of the Malaysian Indian community. Indian Muslims are believed to have first arrived at Samudera (now Aceh in Sumatra, Indonesia) in the early 10th century.  The word ‘Mamak’ is from the Tamil term for maternal uncle, or ‘maa-ma’. In the context of Singapore and Malaysia, it is used by children as an honorific to respectfully address adults such as shopkeepers.  Mamak stalls and Hindu stalls are alike except the Mamaks, who are Muslims, do not serve pork but serve beef, whereas Hindus serve neither beef nor pork. There are also similar stalls run by local Malays, also not to be confused with the Mamak.’ (Source: http://en.wikipedia.org/wiki/Mamak_stall)


There are many Mee Goreng Mamak recipes in the internet but I found that this recipe is one of the easiest recipe but the taste is rather closed to what I have tasted in the outside stalls. But if you asked me if there is a standard taste of Mee Goreng Mamak, in my humble opinion, there is none as most stores will have some uniqueness in the condiments and side ingredients. This is understandable as this is a noodle dish that are full of flexibilities and is consistent with other stir fried noodles dish for Malay or Chinese. Every stall will have its uniqueness. 


I have get this recipe from one of my Google Plus friends, Ms Azlin Bloor who is a Singaporean now residing in United Kingdom and is a rather high profile cookery teacher. I always have trust on her recipe consider her huge exposure in worldwide cuisines and being born and raised in Singapore. Family members like this noodle dish very much, possibly I have slightly tailored to suit my family’s taste buds by not putting too much chilli and use less of spices. You can do the same too. But if you want a more authentic one, follow the recipe closely and you will be able to tell if it is the same to the dish that you have tasted before.




Servings: 4-6 adults


  • 500 grams of yellow noodles (黄面)
  • Handfuls of beansprouts (depend on liking) (豆芽)
  • 2 small tomatoes (quartered) (番茄)
  • 2 small onions (chopped) (大葱)
  • Handful of chicken breast meat (thinly sliced) or minced beef (鸡胸肉 或牛肉碎)
  • 2 eggs (lightly beaten) (蛋)
  • 1 potato (boiled and cut into cubes) (马铃薯)
  • 1 small size dry bean curd (cut into small pieces) (豆干)
  • 3 tablespoons of cooking oil (食用油)
  • 1 tablespoons of minced shallots and garlics (蒜蓉)
  • 2 fish cakes (sliced) – optional (鱼饼)
  • Handful of prawns (de-shelled and de-veined) – optional (虾)
  • 1 green chilli or some bird eye chilli or red cut chilli – optional and not in picture (青辣椒/红辣椒/指天椒)


  • 3 tablespoons of tomato ketchup (茄汁)
  • 3 tablespoons of chilli sauce or chilli paste (if you prefer spicier) (辣椒酱)
  • 1 tablespoon of dark soya sauce (酱油)
  • 1 tablespoon of light soya sauce (酱清)
  • 1 teaspoon of garam masala/curry/turmeric powder (optional) – not in picture (黄姜粉)

For garnishing (optional not in picture)

  • Some cucumber slices (黄瓜片)
  • Some fresh coriander leaves or spring onion (芫茜或青葱)
  • Some lime or Calamansi  (cut into half) (酸柑)
  • Some deep fried shallots (油葱)
  • Some grounded peanut + sugar mixture (花生粉加糖)





  • Assemble all the ingredients that need to chopped or sliced. In a big frying pan, sauté the onion and minced garlic until fragrant. Add in turmeric or Garam Masala (if preferred). Add the chicken breast/minced beef, stir fry for 1-2 minutes. Add the dry bean curd, fish cakes and potato cubes.

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  • Add in the yellow noodles and stir fry until well mixed. If the yellow noodles is too dry, add about 1/4 cup of water. Add the tomatoes, prawns, tomato ketchup, chilli sauce or paste, freshly cut green/red chilli (if any). Stir fry until well combined (about 2-3 minutes)


  • Add in the beaten egg, sugar and salt to taste, followed by the beans sprout. Stir fry until the beaten eggs dries up. Off the heat and transfer to the serving plate.


  • Garnish with lime or calamansi cut into halve,  sliced cucumber, sliced tomatoes, additional tomato ketchup or chilli sauce. Dust sparingly with deep fried onion, some coriander leaves or spring onion. Grounded peanut can be sprinkle on top of the noodled dish if desired.




Hope you like the post today. Not a difficult recipe but feel free to tailor to suit your family’s taste buds. This served as a reference and as mentioned before, every stall will have its uniqueness. Lastly, I have to thank Mos. Azlin Bloor for sharing this simple recipe with awesome taste.


Have a nice day. Cheers.



  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM for more personal sharing/


Rich Man’s Butter Cake?–Ferrero Rocher Butter Cake or Hazelnut Butter Cake or Oreo Butter Cake (金莎牛油蛋糕)

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I have not doing justice to this recipe because of the picture. Today, i have decided to prepare a cake and took a new set of pictures. Minor changes in the recipe and I have blended the chocolate until very fine . The recipe has already been tested by many readers and most are happy with it. 

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This is a simple butter pound cake to “get rid” of the idle chocolate sitting in my kitchen shelf. I have decided to prepare this because I have one box of almost expired Ferrero Roche. It is a nice cake resembling the texture of walnut cake and if you analyse the content of Ferrero Roche, you will know that it is basically made up of chocolate, waffle and a hazelnut. Blending and incorporate into a butter cake has transformed it into a hazelnut butter cake.

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There is no reason for reader to buy Ferrero Rocher just to prepare this cake. If you don’t have any leftover Ferrero Rocher. you can always substitute it with hazelnut of the same quantity or Oreo biscuit and come out with an Oreo butter cake or hazelnut butte cake.

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Trust me, the recipe is ultra simple using very easy to remember traditional pound cake recipe without odd numbers for the ingredients. It uses the simplest creaming approach and hence yields a rather rugged traditional type of butter cake. When you take a bite, you have a mouthful of hazelnut bits and melted chocolate for you to enjoy it. It is moister than most butter cake because melted chocolate smoothen the texture of the cake. It definitely goes well with a cup of coffee or tea.


It is rather difficult to take picture for this nice cake due to its dark chocolate colour, rugged texture and delicious crumbs dropping here and there.. Therefore, pardon me if I am unable to convince you the recipe via pictures but trust me, it is definitely worth a try.

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Servings: Prepare an 8” square baking tin


  • 250 grams of Ferrero Rocher or hazelnut or Oreo biscuits
  • 200 grams of castor sugar
  • 275 grams of self raising flour
  • 250 grams of butter
  • 20 grams of condensed milk (not in picture)
  • 5 eggs
  • 50 grams of fresh milk

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  • Lightly grease or line an 8” square baking tin with parchment paper and pre-heat the oven to 170  degree Celsius.


  • Place the Ferrero Rocher/hazelnut/Oreo biscuits in a food processor. Blend it until fine. Set aside for later use.


  • Cream the butter and sugar in a big whisking bowl until light, pale and fluffy. Add eggs one at a time. Beat until well mixed, Scrap the bottom of the mixing bowl to ensure that there are no unmixed eggs settled at the bottom of the mixing bowl. Add about 200 grams of the Ferrero Rocher crumbs and use the slowest speed to stir until well mixed. The remaining 50 grams of the crumbs will be used as cake toppings but that is optional depend on individual likings.


  • Sift in 1/3 of the flour and add 1/3 of the milk, use a spatula to fold in the flour and milk as quickly as possible. Repeat the same for the remaining 2/3 of the flour and milk.  Transfer the batter to the baking tin. Level and sprinkle with the remaining Ferrero Rocher crumbs.


  • Bake in the oven for 170 degree Celsius for for the first 20 minutes and reduce to 160 degree Celsius for another 30 minutes. At the 4o minutes mark, test if the cake is done by performing a skewer test (meaning inserting a skewer in a few positions of the cake and come out clean). Note that since the topping is chocolate crumbs, it can get burn rather easily. If there are signs of burnt, off the top heat. If at the end of the suggested timing, the cake is still uncooked, extend the timing until it passed the skewer test. This is very common as every oven have some unevenness in its temperature .
  • Cool completely (best to rest overnight) at room temperature before cutting. Don’t throw away any debris from the cutting as it is actually the Ferrero Rocher crumbs that are delicious.

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A simple recipe with a great taste. The incorporation of Ferrero Rocher make it an extremely moist cake compare to other butter cake. The hazelnut bits is fun to bite. But I do not encourage readers to specifically go and buy a Ferrero Rocher just to prepare this cake. Remember that the next best alternatives will be plain hazelnut or Oreo biscuits. For these two options, you can consider to add another 50 additional grams of milk to the batter.(100 grams of milk in total and all other ingredients citerus paribus or remain unchanged)

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

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Special Compilation On Breakfast Muffins And Cupcakes

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This is a special compilation of my cupcakes or muffins. Note that I have used cupcakes and muffins interchangeably because there is only a thin line between these two. Muffin preparation are usually fast, mix and bake with much lower fats contents. On the other hand, cupcakes generally have a much higher fat contents, with more complicated method (like creaming method, egg separation method) of preparation. Since most of my recipes fall into a mixture of these two broad categorizations, I have therefore decided to use it interchangeably in this post.

Most of these muffin and cup cakes are easy to prepare and suitable for breakfast. As far as I am concerned, frosting is totally optional for Asian taste, what we need is more of some type of bakes that are easy, fast and practical.

For individual recipes just click on the title or individual recipes to go the respective posts.

Basic Muffin Recipes  (Mix and bake)

Of course, I shall start with this basic muffin recipe. This recipe, as far as I am concerned, is the fundamental of most of my bakes. I can be rather fast in preparing these muffins because I can remember this simple recipe. I will then tailor to the ingredients that I have at home. Even more basic recipe will be one portion of sugar, eggs, self raising flour, butters or other types of fats, plus 0.5-1 portion of milk will provide you a moist cake/muffin. Don’t doubt this, it works well as this falls back to the traditional pound cake recipe. Just memorize this and you will be able to design your own recipe for cupcakes or muffins.


Peanut Butter Muffins (Mix and Bake) – Peanut butter, being a type of fat can also be used to prepare your muffins. My kids help me to prepare it and from here you will know how simple is the muffin.


Carrot Raisin Muffins (红萝卜葡萄干小松饼)(Mix and bake) 


Carrot Muffins (Mix and Bake) – Another simple carrot muffin recipe that you have to try, it can be easily transformed to carrot cake if you want .


Sweet Potatoes Cranberry Muffins (蔓梅地瓜小松饼)Star


Blueberry Yoghurt Muffins (炼乳酸奶蓝梅小松饼)Star


Simple Moist Chocolate Muffin (简易巧克力小松糕) Star


Ondeh Ondeh Muffins (椰子小松饼)


Coconut Muffins (Mix and Bake) – A moist muffin that I liked very much, should give it a try as a change if you like  coconut flavour bakes.


Banana Cream Cheese Muffins (香蕉奶酪小松饼)Star


Banana Cream Cheese Cupcake (Mix and Bake)  – The old recipe (2) the banana render the muffins very moist and make the cream cheese goes well with it.


Baby Cereal Muffins (小孩麦片小松饼)


Instant Cereal Chocolate Cupcake (Mix and Bake) – Lack of type of  ingredients at home and what what to bake, try this instant cereal muffins. You can always substitute instant cereal or instant breakfast beverages of your choice.



Luncheon Meat Cheddar Cheese Muffin (午餐肉芝士小松饼)Star


Healthy Vegetable Muffins (Mix and Bake)This vegetable healthy muffin is prepared using olive oil. Kids don’t want to eat vegetable, why not try this?


Red Velvet Cupcake with White Chocolate Frosting  (Mix and Bake) – Going to party? Try this .. not really for breakfast but it will impress your guest with this special white chocolate frostings.


Yoghurt Marble Cupcake  (Creaming) – The use of yoghurt have enhance the texture of the cupcake  and it is a moist and finer cupcake as compared to other muffins.


Traditional Butterfly Cupcake  (Mixing) – A traditional cake using mixing method meaning put all ingredients together, mix well and bake. Creaming is optional but taste is awesome. This should be one of the faster but you must wash your mixer.


Coffee and Chocolate Cupcake with Mascarpone Chocolate Frosting (咖啡巧克力杯子蛋糕) (Mixing) – Another traditional mixing cake. The mascarpone frosting is definitely different from those normal frosting. If you do not want frosting, just transform it into normal cake.


Cupcake Sponge Cake/Kueh Bahulu (烤杯子鸡蛋糕)(Whisking) – You like kueh bahulu or baked sponge cake? You should try this. If you want full egg aroma, use cooking oil. If you want it taste like French madeleine, add butter instead. A very suitable breakfast item


English Muffins (Proofing) – A totally different type of muffins, English muffin. It is just like a bread and can be either be oven baked or pan fried.


Vegetarian Matcha Almond Muffins (绿茶杏仁小松饼)Star


Eggless, Butter less and Milk less Chocolate Cupcake (Mix and Bake) – If you want a pure vegetarian cupcake, try this cupcake which is milk less, butter less and eggless cupcake. Taste is equally good but slightly denser than most other type of cupcake.


Microwave Mug Cake (Mixing) – If you are game enough, do try this less than 5 minutes microwave mug cake. It is a quick and delicious cake. As contrast to a baked cake, it is moister as not much water vapour is lost.



  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


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Four Seasons Blog Hop #43 (March 27 2014)

Four Seasons Blog Hop - Easy Life Meal & Party PlanningWelcome to the Four Seasons Blog Hop

A party where we can celebrate the greatness that each season brings to our lives.
Thank you to everyone who shared their wonderful creations last week and to all of you who are joining us new this week!
Meet Our Hosts:

So Let’s Get This Party Started!!Let's Get this Party Started Share your  food creations, gardening, clever projects, tablescapes, decorations, party themes, and inspirational knowledge … Ok, you get the point.  Join us every Thursday (opens Wednesday evening at 6:00 pm CST). Please stay for awhile and show some love to the guests, join us in the fun and grab a button. Four Seasons Blog Button

We share your posts on a variety of social media and have features of the week! Be sure to follow our Four Seasons Board on Pinterest!  By participating in this linky party, you agree to have your posts shared on social media and Pinterest and to receive email and Google notifications for reminders about the party. If you don’t want to receive notifications, please let us know.



More Linky Parties To Enjoy 
Link Posts Above – Parties Below

Easy Peasy Muah Chee(花生芝麻糍粑)




Muah Chee is basically a type of cooked sticky rice dough coated with sugar, grounded peanuts and sesame seeds. It is  believed to be originated from Southern China and  can be easily found in Singapore and Malaysia stores selling snacks. Traditionally, the sticky rice are steamed for 20-30 minutes (depending on the size of the dough) and become a white coloured sticky dough. This dough is then cut into bite size pieces and generously coated with a mixture of sugar, peanuts and sesame seeds served using a toothpick.


As it is a vegetarian food, it is therefore commonly serve during Chinese religious activities in the temple.


This is a simple recipe  of my own and all this while, I know that microwave can be used in the preparation of this traditional snack. This short cut method have saved lots of time of preparation rather than steaming the glutinous rice cake or muah chee (花生芝麻糍粑)。 I have been using microwave in the preparation of some peanut mochi and have shared my recipe in my Facebook Page here.


Since I am going to dispose half a package of the glutinous rice flour sitting ideally in my kitchen shelf, I have decided to prepare some muah chee as the snack for the family members.




Servings: 3-4 adults


  • 1 cup of glutinous rice flour (糯米粉)
  • 1 cup of water (清水)
  • 1 tablespoon of tapioca flour (optional) (木薯粉)
  • 1 packet of grounded peanut sugar mix (花生糖粉)
  • 3 tablespoons of roasted white sesame seeds (白芝麻)




  • Mix the water, tapioca flour and glutinous rice flour in a microwavable bowl. Stir until well mix. Heat in the microwave for 3 minutes. It will form a stick dough.



  • In a bowl, put the grounded peanut and sesame seeds together. Stir until well mix. Place the glutinous rice dough on top of the grounded peanut. Use a scissors to cut the dough into your desired size. Dust or coat sparingly the cut muah chee with the ground peanuts and sesame seeds. Usually served as a tea time snack.


Nothing to shout about, nothing much to write about and I hope you can give this simple snack a try.

Hope you like the post today, cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.


Homemade Filo Pastry–Curry Pie With Filo Pastry and Sausage Puff Snack (家居酥皮)



It is such a challenge to prepare some homemade puff or filo (phyllo) pastry and Per Wikipedia:

“Filo or filo pastry is a dough of paper-thin sheets of unleavened flour dough separated by a thin film of butter. It is used for making pastries inn Middle Eastern and Balkan cuisine. The name derives from Greek: φύλλο filo, “leaf”,and may also be spelt phyllo or fillo. Filo dough is made with flour, water, and a small amount of oil and rakı or white vinegar, though some dessert recipes also call for egg yolks. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table and a long roller are used, with continual flouring between layers to prevent tearing.” (Source: http://en.wikipedia.org/wiki/Filo)


This is a Greek recipe provided by my friend, Sis Lianlian Loh Gliptis who is now residing in Greece. I saw her prepared some homemade puff pastry and asked her to share with me the recipe. She gladly did so and PM me with a simple recipe. Yes, the recipe is simple with only 3 ingredients.


I am rather inexperience in the rolling of the pastry and when I told her,  she said she will bring me a long wooden stick for rolling the pastry during her next trip back to Singapore. I immediately declined as I may not have that big a space to roll my pastry using a long stick like what they did in Greece. In Singapore, kitchen space is limited, and therefore, what I am illustrating today is only making the puff pastry of a size of my rolling pin… Warn you, it is hard work but rewarding. It is definitely an achievement to try making filo pastry at least once. Whether or not you will decide to prepare another time is up to readers since it can be sourced rather easily at the supermarket. But readers will not be able to control the fat content of the filo pastry purchased outside…


Sis Lillian Gliptis in her PM to me written as follow:

“Phyllo is very simple n cheap to make. u don’t use butter or ghee etc. when u make yrself. Flour, veg oil, little salt n warm water that is all. Some add little vinegar to make it crispy but I don’t. I dust the table with corn flour when rolling. Old Greek village ah ma taught me to use corn flour not vinegar. Phyllo needs a very long rolling stick 1mtr diameter 1cm to open the phyllo as thin as possible also as big as possible to cover baking tin. I think there’s a YouTube on phyllo making n need many practices. When u get it right its actually very simple. Greek grandma phyllo use lots of oil coz the sheets will be crispy after baked. I don’t use that much. 1kg of flour, 1 coffee mug of corn oil but I use 3/4. Water 1 mug but u may not need so much. Flour + oil in a bowl then slowly add water till hands not sticky. Those frozen phyllo not good cos very dry n u hv to brush it with tons of oil to make it crispy. My homemade one no need to brush with oil.


I have decided to take the challenge and prepared it after she gave me the recipe. I have to thank Sis Lillian Gliptis for her guidance and her sharing on the recipe. I think it is not a bad idea to watch a Youtube video on how professionals prepared homemade filo pastry.






  • 1/2 kg of plain flour
  • 1 cup of vegetable oil
  • 1 cup of water
  • Adequate corn flour for dusting the surface
  • Some sausages




  • Mix all the ingredients together. Either use hand or machine to knead the dough until smooth. Transfer to a flat surface dust with corn flour. If the batter is too wet, add flour tablespoon by tablespoon. If too dry, add plain water teaspoon by teaspoon.

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  • Divide the dough into about 30 grams dough portion (note that this is estimated and very much depend on the size of of your puff pastry you required). In a flat surface dusted with corn flour, use a rolling pin to roll the dough as thin as possible (almost transparent). Dust with some corn flour and put a sausage on top the dough.


  • Roll the pastry with the dough. Cut into desired sizes.


  • Egg wash the filo pastry (egg wash – 1 egg yolk slightly beaten plus few drops of oil and 1 teaspoon of water) and dust with sesame seeds. Baked in the oven at 175 degree for 15-20 minutes or until the pastry is crispy.



Servings : A 6 inches diameter curry pie


This recipe is the simplest recipe and full of variations and feel free to increase or decrease the quantity stated here.

  • 2 onions – diced into small pieces
  • 2 potatoes – diced into small pieces
  • Some curry leaves (optional)
  • 2 tablespoons of curry powder or Garam Masala
  • 1 small cane of tuna (not in picture – optional)
  • 2 tablespoons of cooking oil (not in picture)
  • 1/2 cup of water (not in picture)
  • Seasonings to taste
  • 6 inches round casserole


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  • In a sauce pan under medium heat, put some cooking oil and stir fry the diced onion, curry leaves and curry powder until fragrant and onion are soft. Add in diced potatoes, stir fry until well combined. Add 1/2 cup of water.


  • Let it simmer until the potatoes are soft and water dries up , add canned tuna (you can add earlier if you want) and seasonings to taste (e.g sugar, pinches of salt, pepper). Set aside for later use.


  • Preheat the oven to 175 degree Celsius.

  • Take a piece a dough and roll it as thin as possible almost the size of your casserole. Place one sheet on top of the casserole. Press down until it touch the bottom and side of the casserole. Prepare the second sheet and place on top of the first sheet. Repeat the same until there are 5 sheets on the casserole. In between the sheets, you can dust with some corn flour. Transfer the curry potatoes fillings to the casserole. Press as compact as possible.  Prepare another 5 more sheets of filo pastry and place on top of the curry potatoes fillings.

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  • Seal the edges by folding in the sides. Egg wash (as above) and bake in the oven at 175 degree Celsius for 25-30 minutes until the pastry is crispy and turn golden brown.



While it may not be necessary cheaper to have homemade filo pastry, but it is definitely an experience and achievement after preparing some filo pastry for yourself. It may not be as thin as machine prepared but it is healthier as much less fats were used in the preparation. If you have ever prepared filo pastry for baklava, you will understand the amount of butter or ghee used in the preparation and how messy it will be in this type of hot weather.


Why not have a day of family activity by requesting your spouse and kids to “play” and participate in the preparation. Lastly, I would like to take this opportunity to thank Sis Lianlian Loh Gliptis again for her guidance and recipe. Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.


Grilled Glutinous Rice Package–Pulut Panggang ( 糯米虾米卷)



Pulut panggang is a Malay or Nonya cuisine literally translated as “grilled glutinous rice”. It can be commonly found in the night market of Singapore and Malaysia. In Sarawak, the Pulut panggang is “kosong” meaning “no filling” whereas depending on which part of Malaysia that you are visiting, the fillings can range from dried desiccated coconuts to beef floss to shrimp floss. Traditionally, the glutinous rice was wrapped in banana leaves and grilled over the charcoal stove.


Per Wikipedia on Malaysian Cuisines, it was written:

“Pulut panggang – char grilled rice parcels with a spiced filling of pulverized dried prawns or desiccated coconut wrapped in banana leaves. The Kelantanese variant includes serundeng daging as a filling, whereas pulut panggang in Sarawak contain no fillings and are wrapped in pandan leaves instead. “(Source: http://en.wikipedia.org/wiki/Malaysian_cuisine


I always loved to buy this kuih when I frequented our Malay brother’s store. Since I have some glutinous rice left and I am trying to dispose half a bottle of shrimp floss (“hae bee hiam” in Hokkien) left from making the shrimp floss cookies during the Chinese New Year, I have decided to prepare this for snack yesterday.


As usual, I have used the short cut method in the preparation. Is it not time is precious nowadays? It took me about 2 hour to get ready the Kuih. Family loved it and I regretted of preparing only 1 cup of rice..


I will not be sharing the preparation of the sambal udang or shrimp floss in this recipe. There are a lot of recipe in the net and if you google it, you should be able to get hold of the a recipe easily. I have used ready made shrimp floss. It save lots of my time. In Singapore, you can easily get it in bigger supermarkets such as Giant, Fair Price or Sheng Shiong. Price are reasonable and if I do not remember wrongly, it cost about SGD4.00.



Servings: make about 8 pulut panggang


  • 1 cup of glutinous rice
  • 1 cup of diluted coconut milk
  • 1 cup of shrimp floss
  • 4-5 Pandan leaves – cleaned and bundled
  • Pinches of salt
  • 8 pieces of banana leaves with the size of about 15 cm x 8 cm – cleaned and blanched in hot water for 2 minutes to soften the leaves
  • One stapler or some toothpick to fasten the leaves.




  • Clean the glutinous rice, throw in the bundled pandan leaves, add in the coconut milk and pinches of salt. Select sticky rice function and cook the rice as per rice cooker instruction. If your rice cooker do not have the sticky rice function, select the normal rice cooking function and cook for 2 cycles. Alternatively, you can steam the rice until it is cooked, soft and transparent. If at the end of the cooking, you find that the glutinous rice is still a bit too hard, add in water tablespoon by tablespoon. Let it rest in the rice cooker for another 15 minutes. Once done, cool and set aside.


  • In a piece of banana leave, put some cooked glutinous rice, flatten it. Put about a tablespoon of shrimp floss in the centre or (or your desired quantity) on top of the cooked glutinous rice. Roll the glutinous rice like the way sushi is rolled. Seal both ends by stapling using a stapler or toothpick.


  • Baked in an oven at 100 degree Celsius for about 10-15 minutes until the leaves are slightly burnt. For this illustration, I have bake in a simple oven toaster for about 15 minutes. Alternatively, you can also pan fry the rice package on top of a frying pan in the gas stove. Note that whichever method you used, the main purpose of this step is to let the glutinous rice and shrimp floss have a better binding and to infuse the fragrance of banana leaves to the rice cake. Since both glutinous rice and shrimp floss are cooked, therefore, the grilling can be as simple as possible and in fact, optional. Best serve hot as a snack with a cup of tea or coffee.



With the available of new kitchen technology and ready made products, it is easy to prepare traditional cuisines. One thing good about homemade these cakes is we are able to easily tailor to our taste buds. For this illustration, since I have a sweet tooth, I have added castor sugar to the shrimp floss and make it tastier. In addition, instead of 1 tablespoon of shrimp floss, my wife requested me to put 1.5 tablespoons.. Ha-ha, same for all of you, do feel free to adjust to your family’s likings and what I am sharing is more of a method rather than a recipe..


Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.


Let’s Have Some Flavoured Butter Cake– Orange Butter Cake (香橙牛油蛋糕)





I have prepared some simple butter cakes for kid’s Malaysian cousin to munch when they are shopping in Singapore. As kids don’t really like butter cake, therefore, I have used the mini-donut moulds to bake the butter cake.  I baked only 2 eggs and it yielded about 20 small crispy orange butter cake. Recipe have been adjusted for only using 2 eggs and are indicated in red. If preferred, kuih bahulu mould can also be used.


It is not the first time I used small moulds to bake butter cake, be it baking in kuih bahulu mould or mini donut mould. due to its small volume of batter, it took about 10-15 minutes to get bake and have a tendency to get crispy exterior. The texture is exactly like kuih bahulu texture. Readers who want to play some trick and serve your little one, you can try this method. I did not take any pictures for this but just sharing some of the photo.



I am preparing this simple orange cake for my mother in law to bring back to her home town.


This is a modified yet classic type of orange cake without much to right about. Orange cakes are basically cakes with orange zest and orange juices. and I can’t go far different from this either. There is nothing much to shout about and this is prepared based on my modified pound cake recipe.


The cake is definitely moist, no doubt about it.. Egg separation method have made the cake fluffier and finer. The orange zest quantities that were stated here were just nice for my taste bud, but if you prefer a stronger flavour, you can use 1-2 tablespoon more. If you have orange liquor, you can substitute part of the orange juice with the orange liquor. And if you have orange essence, you can used it too.


The quantities stated in this illustration was adequate to prepare an 8” square tin an a cake loaf, you can always reduce accordingly or if you have extra, you can transfer to the cupcakes cups and bake it. For an 8’ square tin of cake, the butter used shall be 250 gram instead of 400 gram used, egg used shall be 5 eggs instead of 8 eggs as stated below. 


Note that the recipe is also a good cupcake recipe and you can easily bake in cupcake and top with orange frosting or your desired types of frosting.



Servings: 8” square cake and One standard Loaf cake


Egg yolk portion

  • 250 grams of butter (62.5 grams)
  • 150 grams of ghee (clarified butter) – optional and substitutable with butter (37.5 grams)
  • 8 egg yolks – at room temperature  (2 egg yolks)
  • 400 grams of self raising flour (100 grams)
  • 200 grams of castor sugar (50 grams)
  • 1/4 cups of orange zests (1 tablespoon)
  • 100 grams of orange juices (25 grams)
  • 100 grams of fresh cream for whipping (substitutable with milk) – not in picture (25 grams)

Egg white portion

  • 8 egg whites – at room temperature (2 egg whites)
  • 1 teaspoon of cream of tartar (optional) – not in picture (nil)
  • 200 grams of castor sugar (50 grams)

** Measurement in red is for a 2 eggs recipe which fits into a 6 inches square baking tin or normal loaf tin or yields about 20 small mini donut sized cake or 40 bahulu sized small cake.



  • Lightly grease the desired baking tins or lined with parchment paper.

  • Preheat the oven to 180 degree Celsius.


  • In a big mixing bowl, place your egg whites and beat using the machine whisk to whisk the egg whites until foamy (about 1 minutes). Gradually add the cream of tartar and beat until soft peak (about 1-2 minutes).    When the volume expands, add in the sugar (200g) gradually, beat until thick and glossy and until all the sugars dissolved. Spoon the filling into a clean bowl and set aside for later use. Please ensure that before whisking, the whisking bowl have to be extremely clean, dry and free of any oils and egg whites shall not be stained with egg whites.


  • Place your remaining 200 g sugar,ghee and butter in another whisking bowl, beat until light and creamy. Add in the  eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl. Sift 1/3 of the flour into the mixing bowl, add the orange zest, use the machine lowest speed to stir until well mixed. Add in 1/3 cream and 1/3 orange juice gradually. Repeat the same for the remaining 2/3 of flour, cream and orange juice until all were added. Take out the mixing bowl. 

  • Note that you are using the machine to mix the batter, hence you will have to use the slowest speed. If desired, you can fold in flour and other liquids manually,


  • Fold in the egg whites as swiftly and lightly possible until all the ingredients are well mixed.


  • Transfer the batter into the baking tin and baked at 180 degree Celsius for 45-50 minutes. After the first 30 minutes. Reduce the temperature to 165 degree Celsius and bake for another 15-20 minutes or until the top turn yellowish brown and until a skewer inserted comes out clean.  If it is not cooked at the end of the suggested timing, just extend the cooking time by another 10 minutes,  reduce the temperature by 10 degrees and switching off the top heat. In any case, skewer taste is still the final test. Timing is very much depends on the baking tin used and oven temperature may differs from oven to oven.

     Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.




If you want some flavoured butter cake,why not try this simple orange butter cake..


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  




I Don’t Want My Youtiao To Have Ammonia “Aroma”– (无臭粉油条)



Sorry that the pictures all used alum free instead of ammonia bicarbonate free.. It is a misunderstanding that alum is the same as ammonia bicarbonate. Therefore, please disregard the picture wordings.


I have always love Youtiao (油条) or some translated it as Chinese crullers or Chinese  bread sticks and I doubt if any Chinese do not like this comfort snack. It can be eaten with soya bean milk, with porridge, with desserts or as a dip with breakfast beverages. It is supposed to be puffy, crispy in the outside but soft in the inside. According to Wikipedia,

“Youtiao, also known as the Chinese cruller,Chinese oil stick, Chinese doughnut, and fried bread stick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee or soy milk.” (Source: http://en.wikipedia.org/wiki/Youtiao)


This is ammonia bicarbonate (无臭粉/无嘛尿) free youtiao recipe. Because  there is no ammonia bicarbonate,  the youtiao that is prepared may not be as crispy and as puffy as they should be. Ammonia bicarbonate are usually used to improve the texture of the certain cookies and cakes, resulting the dough to be airy and hence crispy. When dough with ammonia bicarbonate is deep fried, ammonia gas will be expelled causing the dough to expand, creating airy structures in the bread stick. However, If not properly deep fried, there will be ammonia gas trapped in the youtiao and therefore occasionally, some youtiao  that were purchased will have some foul smell.


“Ammonium bicarbonate is used in the food industry as a raising agent for flat baked goods, such as cookies and crackers, and in China in steamed buns and Chinese almond cookies. It was commonly used in the home before modern day baking powder was made available. In China it is called edible or food-grade “smelly powder”. Many baking cookbooks (especially from Scandinavian countries) may still refer to it as hartshorn or hornsalt (e.g., NO: “hjortetakksalt”, SE: “hjorthornssalt”, “salt of hart’s horn”) In many cases it may be substituted with baking soda or baking powder or a combination of both, depending on the recipe composition and leavening requirements. Compared to baking soda or potash, hartshorn has the advantage of producing more gas for the same amount of agent, and of not leaving any salty or soapy taste in the finished product, as it completely decomposes into water and gaseous products that evaporate during baking. It cannot be used for moist, bulky baked goods however, such as normal bread or cakes, since some ammonia will be trapped inside and will cause an unpleasant taste.” (Source: http://en.wikipedia.org/wiki/Ammonium_bicarbonate)


As some overseas members are telling me that they have difficulty to get ammonia bicarbonate in their country of residence, I have decided to try preparing youtiao without the use of this chemical. I have been looking for ammonia bicarbonate free youtiao recipe but it is hard to find. Then I came across this recipe from Victoria Bakes on  yau cha guai (tips to THE chinese crullers) 自制放心油条, I have decided to give it a try.


Though from her recipe, I have amended rather significantly the recipe. I have added yeast to the recipe with the hope that it will improve the puffiness of the you tiao. I have opted to use double acting baking powder instead of the normal baking powder. About 80% of the youtiao is hollow in the centre but some are not. I am unsure the reasons as to why the other 20% refused to become puffy. I believed this may not be the recipe’s fault but my imperfections in handing the dough since both Victoria Bakes and another blog My Kitchen Blogspot are able to have their you tiao puffy enough without the use of ammonia bicarbonate. Therefore, there is a great chance that if you follow this recipe, Victoria Bakes’s recipe or My Kitchen Blogspot’s recipe, you will get a hollow and puffy youtiao without the use of ammonium bicarbonate.



Recipe adapted from: Victoria Bakes on  yau cha guai (tips to THE chinese crullers) 自制放心油条

Servings: Prepare 8-10 standard size you tiao


  • 500 grams bread flour (高筋面粉)
  • 1 packet of instant yeast (about 11g) (即用酵母)
  • 4 grams of baking soda (苏打粉)
  • 4 grams of double acting baking powder (双作用发粉)
  • 16 grams of salt (食用盐)
  • 15 grams of cooking oil (食用油)
  • 1 egg (鸡蛋)
  • 250 grams of warm water (温水)





  • In a big whisking bowl, put all dry ingredients together. Make a well in the centre, add the eggs and water. Use a spoon to roughly stir until it form a sticky dough. Transfer the whisking bowl to the standing mixer. Use a dough hook and beat the dough at medium to high speed for about 15 minutes until smooth. Add oil and beat for another 10 minutes until all the oil are incorporated.


  • Transfer the dough to a flat surface. Use a rolling pin to roll it in a square.shape of about 0.5 cm thickness. Cut the dough into 1 cm x 6 cm rectangular pieces. Put one piece of dough on top of the other piece of dough. Place the two pieces of dough on top of a chopstick. Place another chopstick on the top of the dough. Press the two chopstick together . Set aside and let it proof until almost double in size (depending on the day’s temperature, it will take about 30-45 minutes).


  • Once the proofing is done, heat a pan of oil suitable for frying. Use a chopstick to insert into the oil, if bubbles start to emit from the chopstick, the oil temperature is considered as hot enough for deep frying. Drop a piece of the proofed dough and deep fry until golden colour. Take out the youtiao and place on a piece of oil absorbing paper. Best served hot with porridges, a cup of breakfast beverages or desserts like tau suan (split mung bean sweet soup).



I can’t say this is a fool proof recipe as some of the youtiao are not as puffy as I wanted it to be… However, since two other bloggers (Victoria Bakes and My Kitchen Blogspot ) have successfully done it without the use of  ammonia bicarbonate, therefore, there is possibility that the fault is mine..But I do hope that this post will benefit my readers who do not have a chance to get hold of ammonia bicarbonate in their country of residence and this, I believed this will the next best alternative for them to try out.


If you can get hold of the ammonium bicarbonate, based on the above recipe:

  • add 1/4 teaspoon of ammonia bicarbonate;
  • don’t use the instant yeast,
  • let it rest for 20 minutes after the dough is kneaded, thereafter shape and deep fry.

This modified recipe will be able to provide you the crispy and puffy youtiao like the youtiao that you purchased in the stores.

Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to myRECIPE INDEX (updated as at 3 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers:FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.


A Nonya/Malay Kuih That I Loved Very Much–Kuih Ketayap, Kuih Dadar (香兰椰丝卷)



Kuih dadar or Kuih dadar gulung or kuih ketayap is one the Nonya or Malay delicacies that I liked very much. I loved the juicy palm sugar flavoured shredded coconut fillings that is wrapped in a piece of screwpine flavoured green crepe.  It is one of the must buy items when I frequented the pasar malam or night market.


Preparation is straight forward with simple ingredients and preparation methods.


Per Wikipedia’s Malay Kuih category, it was written that:

“Kuih ketayap is a pancake mix filled with coconut filling. Traditionally,the juice of pandan leaves is added to the pancake batter to get the green colour. Today green colouring is added and the flavour of the pandan leaves is obtained by artificial essence or by using pandan leaves to flavour the filling. The coconut filling is made by adding grated coconut (dried grated coconut can be used if you cannot get fresh grated coconut) to brown sugar syrup. The syrup is made by heating brown sugar in a small quantity of water. The resulting jam like consistency is wrapped in the pancake skin. This is done first by rolling the pancakes around the coconut filling, then folding the sides and finally rolling it again to form cylindrical parcels.’(Source:  http://en.wikipedia.org/wiki/Kuih)





Servings : About 8 Kuih Dadar or Ketayap


  • 200 ml of coconut milk
  • 150 ml of plain water
  • 1 egg (not in picture)
  • 150 gram of plain flour
  • Pinches of salt
  • 2 tablespoon of cooking oil (not in picture)
  • Few drops of green food colouring or pandan extract. (You can substitute with 5-6 leaves of pandan leaves blend with 150 grams of plain water above and sifted)


  • 250 grams of grated coconuts (fresh or package)
  • 150 grams of grated/shredded coconut palm sugar (Gula Melaka) – or white sugar
  • 2 pandan leaves (optional) – not in picture
  • 75 grams of water
  • Pinches of salt




  • In a big whisking bowl, place all the liquid together, add in the Pandan extract, whisked until well mixed. Sift in the flour, whisk until well combined.


  • In a flat frying pan under medium heat, lightly grease the pan with some cooking oil or melted butter. Put a ladle of the batter into the pan and swirl around the pan as evenly, quickly and thinly as possible. Let the wet batter dries up and colour will start to darken which took about 2-3 minutes depending on your heat. Use your hand to take out crepe quickly, put the other side of the batter in the pan and let it cooked for another one minute.  If you find the batter slightly thick, add in water tablespoon by tablespoon until it is watery and easy swirl around the pan. Let it cool and set aside.


  • In a pot, put knotted pandan leaves (optional), water and the coconut palm sugar. Bring to boil and until all sugar dissolved. Put the shredded coconut, stir until well mixed. Let it simmer until the shredded coconut is moist and the water almost dry. Transfer to a bowl and let it cool.


  • For assembly, put a crepe in a flat surface. Put 2 tablespoons of coconut fillings on the centre of the crepe. Fold the bottom, follow by left and right sides, then roll the crepe from bottom to the top.



Frankly speaking, I am not very satisfied with this batch of crepe as it is slightly thick as far as I am concerned. This is due to the thicker batter resulted from the entire package of thick coconut milk that I have used. However, though thick the crepe is soft and fragrant. If you wish to have a thinner batter for the pancake, you can adjust the 350 ml of liquid (200 ml coconut milk and 150 ml of water as in the recipe) to the proportion of each ingredients that you want. (for example: 100 ml coconut milk and 250 ml of water). Feel free to change and it wouldn’t ruin you pandan crepe.


Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  



If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.