Friday, March 16, 2018

Marble Butter Cake (Mrs Ng SK's Butter Cake)

  As tested by alot of baker, Mrs Ng SK's Butter Cake is the most rich, moist and buttery cake.  Diana Gale also tried baking into marble cake using the original recipe.  Today, I tried the marble cake version and no regret.  It was so delicious.

Recipe and method adapted from:


250g salted butter, softened at room temperature (use Golden Churn tin type)

150g sugar

4 egg yolks

1 teaspoon vanilla extract

200g self raising flour, sifted

60ml milk

10g cocoa powder

4 egg whites

50g sugar


1. Cream the butter and sugar until the mixture turns light and fluffy.

2. Add the vanilla extract, and beat that into the batter.

3. Add the egg yolks, one at a time, and beat each one into the batter before adding the next.

4. Fold in half the flour. Then all the milk. And the rest of the flour. Mix just until all the flour has been incorporated into the batter.

5. Transfer 1/3 of the batter into a bowl, and add the cocoa powder. The remaining 2/3 of the batter can be set aside.

6. In a clean mixing bowl, whisk the egg whites until foamy.

7. Add the sugar gradually and whisk until stiff peaks form.

8. Add 1/3 of the meringue to the batter with the cocoa. Fold this in.

9. Fold the remaining meringue to the batter without the cocoa powder.

10. Pour the batter without the cocoa in a lined and lightly greased 8″round pan. Place spoonfuls of cocoa batter around the sides and middle of the cake.

11. Use a spatula to make circular motions to create swirls.

12. Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly.

13. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

Thursday, November 2, 2017

Airfried BBQ Honey Chicken Wings

Thank you Spice and Pan for sharing the recipe.  It was super delicious. My family gave thumb up for this chicken wings recipe.  So far, I have already cook twice for this recipe and sure will stock up some chicken wings and cook again.

1kg of chicken wings
1 tablespoon of honey
1 tablespoon of oyster sauce
1 tablespoon of fish sauce (replaced with light soya sauce)
2 teaspoons of dark soya sauce
2 tablespoons of light soya sauce
1 tablespoon of ginger juice ( i replaced with 1 tsp of ground ginger)
1/2 teaspoon of white pepper
1/2 teaspoon of salt

1. Marinate the chicken wings with all the ingredients and leave in fridge for minimum 6 hours or preferably overnight.
2. Warm up the airfryer. Apply oil on the wire mash.
3. Place the marinated chicken wings on the wire mash.
4. Airfried it at 180 deg for 15 mins.

Wednesday, October 4, 2017

Japanese Garlic Fried Rice

This is a must try fried rice.  My daughter keep saying this fried rice is very nice while she eating it.  It is my second time cooking it and have worked out the recipe after my first attempt.

1 cup of rice, cooked and cooled overnight
8 cloves garlic, minced
10 prawns, cut into small chunks
10 stalk of french bean, cut into small pieces
3 eggs, 1 mixed into rice before frying the rice
Japan Soy sauce 2.5 tsp
Mirin 2.5 tsp
Oyster 2 tsp
Cooking oil 2.5 tbsp

1. Heat oil in wok. Fry garlic till light brown. Dish up the garlic and set aside.
2. Using same oil in wok, fry 2 eggs and prawns separately. Dish up and set aside.
3. Add the french bean into wok and fry till half cooked.
4. Add in the rice and stir fry to separate the rice.
5. Then add in the fried egg and prawns. Stir fry to mix with the rice and french bean.
6. Add in japan soy sauce, mirin and oyster sauce.
7. Stir well to mix with the fried rice.
8. Add in the fried garlic and mix with the fried rice.
9. Dish up and serve.

Sunday, September 24, 2017

Stain on your kettle

It had been a long time since I uodated my blog.  I have been very busy with some personal matter but today I wanted to share with you how to clear away the brown stain on the base of the kettle we used to boil water for our daily use.

1 slice of lemon
Filled kettle with water. Add in 1 slice of lemon.
Bring water to boil.
Let it soak for awhile.
Till you see all the stain disappear, you can discard the water and lemon away. 
Rinse the kettle with water.
You will see a "as good as new" kettle

Wednesday, July 12, 2017

Cantonese Steamed Fish

It is a bingo!! The gravy is perfectly delicious.  Even my daughter commented that today the fish is so nice and the gravy too.  Thanks to The Wok of Life for your recipe.  I made some adjustment as I am using collagen bone broth to replace water and sugar.

Recipe adapted from
with adjustment made

1 pkt of Seabass Fillet from The Fish Market by Song Fish
3 slices of ginger, slice into strips
1 small bunch of cilantro, cut into small parts
1 stalk of spring onion, slice into strips
2tbsp of oil
1.5 tbsp Feng He Light Soya Sauce
1/8 tsp salt
3 tbsp of Collagen Bone Broth (you can use water but need to add some sugar if you do not have collagen bone broth)

1. Wash and pat dry the fish. Place fish on a steaming plate. Steam in a wok using high heat for about 8-10mins or till cook. (Use skewer to poke. If can poke into the meat easily and took out easily mean it is cooked).
2. Once done remove from wok. Drain away the liquid on the plate. (You can use kitchen paper to soak up the liquid)
3. Place some cutted cilantro on the fish. Left some for later use.
4. In a small bowl, mix light soya sauce, salt and collagen bone broth. Set aside.
5. In a wok, heat oil and add in the ginger strips and fry till lightly brown.
6. Add in the remainder cutted cilantro and spring onion strips in. Add in the light soya sauce, salt and collagen bone broth mixture in. Stir it till the spring onion strips look like wilted.  Off heat. Pour this gravy over the fish and serve.

Monday, July 10, 2017

Fish Fillet with Black Bean Sauce

This is my second attempt cooking this dish. Thank you Gabriela Tan for your sharing on the ingredients used.  I added black bean sauce this time round.  It is a wonderful yummy dish. Well like by my family.

1 packet of Batang Fillet from The Fish Market by Song Fish (consist of 2 pcs of fillet)
1 big green scallion, cut into few pieces
1 red chilli , remove seed and cut into few parts
2 pieces of ginger
1 tbsp of black soy bean
3 tbsp of collagen bone broth
Cooking oil

1 tbsp of cornflour
1tbsp of oyster sauce
1 tsp of light soy sauce

1. Slice the 2 pieces of batang into 12 pieces.
2. Marinate it with cornflour, oyster sauce and light soy sauce for minimum 2 hours in the fridge.
3. Heat wok with cooking oil. Pan sear the fish pieces till 3/4 cooked. Dish up and set aside.
4. With the remainding oil, fry ginger and scallion till fragrant. Add in fish, red chilli and black bean sauce. Stir to mix well. Add in the collagen bone broth. Stir well.
5. Once done, dish up and serve.

Tuesday, July 4, 2017

Steamed Chicken with Feng He Garden Black Bean Sauce

A simple yummy one dish meal serve with rice.  This dish I used black bean sauce, soy sauce and dark soya sauce from Feng He Garden.

2 chicken legs, chopped into few parts
1 tbsp feng he black bean sauce
1/2 tsp sugar
1.5 tbsp feng he soy sauce
1/4 tsp feng he dark soya sauce
1 tsp sesame oil
1 tsp corn flour
3 slices of ginger, cut into strip

Spring onion

1. Marinate all the above ingredients together for at least 2 hrs.
2. In a medium size steaming bowl, lay a big piece of cooking paper.
3. Pour all the ingredients in step 1 into the medium size steaming bowl with the cooking paper in it.
4. Wrap up the cooking paper and tied with a string. (I used the bamboo string used for wrapping bak chang.)
5. Steam under high heat in a wok for 25-30mins.
6. Garnish with chilli and spring onion. Serve hot with rice.