Monday, 26 September 2011

1st Birthday cake

1st Birthday Cake

Another colleague requested me to make a 1 year old birthday cake as she wanted to share it with the other toddlers at her daughter's nursery.

As I had always wanted to make a pull apart cake and never had the chance to do it, I thought, hey, here's my chance to make one now! So here it is, tada!

Pull apart cakes are just cupcakes held together by frosting.

A very simple but yummy vanilla cupcake cake!

Sunday, 25 September 2011

Singaporean lunch for friends

Lunch request

When I invited my SG friends over to lunch and asked them what they would like to have. Their answer was:

Soon Kueh
Chwee Kueh
Kuih Kosui and I added
Glutinous Rice

But in as much as Pat loves his Oriental food, he does not really like our snacks and desserts, so I had to cater for him as well, so I added a Curry Chicken to the lot!

Normally when I invite friends over, it is easier to do casserole dishes as I can prepare them ahead of time, and then just warm them up when it is time to dish them out. But for today's lunch, it was not possible!

My gf made this dessert - melon with sago and coconut milk

Lastly, teh halia tarik!

Tuesday, 6 September 2011

Oyako Don

Oyako Don (Halal)

This is another easy one pot Japanese rice dish. Oyako means mother and child, so it is chicken and egg and a donburi dish is where the food is piled onto rice.

Note: For the halal version, please omit the mirin which is sweet rice wine.
Ingredients: (for 2 persons)
2 Chicken thigh - cut into cubes
1/2 small leek - cut on the diagonal
1 onion - sliced
2 dried shitake mushrooms - soaked and sliced
1 tsp dashi
2 tbsp soya sauce )
2 tbsp mirin ) A
1/2 tsp sugar )
2 eggs - beaten

1. Heat oil, fry onions and leek for a couple of mins till translucent.

2. Add chicken, dried mushrooms and dashi and stir till mixed.

3. Add water from soaked mushroom and A. Simmer for about 10 mins till chicken is cooked.
4. Pour beaten eggs on top of chicken mixture. Cover pan till egg is set.

5. Top chicken mixture over rice.

Sunday, 4 September 2011

Spagetti Napolitan aka Japanese mee goreng

Spagetti Napolitan

Liana is now trying to learn to cook, so whenever she wants to cook her favourite foods and although the receipes are here, she will still message me to get more detailed instructions.

So far, she has made her 3 favourite Japanese dishes and her bf is saying that they taste good!

So Liana, here is another of your favourite recipes.

According to Wikipedia, Naporitan or Napolitan (ナポリタン) is the name of a pasta dish, which is popular in Japan. The dish consists of spaghetti, tomato ketchup or a tomato-based sauce, onion, button mushrooms, green peppers, sausage, bacon and Tabasco sauce. Naporitan is claimed to be from Yokohama.

It was created by Shigetada Irie (入江茂忠),[1], the general chef of the New Grand Hotel in Yokohama, when he was inspired by one of the military rationing of GHQ, which was spaghetti mixed with tomato ketchup.

The chef named the dish after Naples, Italy (hence "napoli"). However, no dish similar to the Japanese Naporitan is known to originate from Naples. Phonetically, the Japanese language does not contain the western "L" sound. Spellings in the Roman alphabet can vary. The spelling Naporitan is derived from the usual romanization of Japanese, while the spelling Napolitan takes the origin of the name into account

I learnt to make this dish from a friend who used to own a coffee shop in Hakodate and this was one of the dishes on her menu!

Spaghetti - boiled till al dente
Onions (cut into wedges)
Mushrooms (sliced)
Sausages (cut on the slant)
Tomato ketchup
worchester sauce
Some white wine or sake or water
Bell peppers (I left out because I didn't have any)


1. Heat a little oil in the pan and when hot, add onions and stir fry for a couple of minutes. Then add the sausages, mushrooms and what ever else you intend to add.
2. Add in your cooked spaghetti and tomato ketchup, wine or water and worchester sauce and stir till well mixed.
3. Add in the prawns and season.

Saturday, 3 September 2011

Ondeh ondeh

Ondeh Ondeh

Made this ondeh ondeh some time back and have not posted it and when S asked me for the recipe, thought it was time that I did so now.

Approx. 200 gm sweet potato
100 gm glutinous rice flour
50 - 60 ml hot water
green colouring (if using)

75 gm gula melaka (chopped)
1 tbsp castor sugar

1. Steam sweet potatoes till soft, then peel skin and mash.
2. Mix in the glutinous rice flour and colouring and add water gradually until you get a fairly stiff dough.
3. Flour hands well and knead dough until smooth.
4. Divide dough into equal small portions.
5. Press with fingers to flatten the balls and fill with gula melaka mixture. Shape it back into a ball.
6. Drop a few at a time into boiling water and when the balls float to the surface, take them out and leave to cool.
7. Lastly, roll in grated coconut.

I left them uncoloured!

Bought this from ebay and it grates coconut nicely, so no need to use dessicated coconut and putting it in the food processor does not work too well either!