Sunflower Cupcakes

This sunflower cupcakes I made for myself as Mother's Day Cake

You can use any cupcake recipe you like. As for piping sunflower design, I am using the leaf nozzle. For more detail on piping, you can goggle youtube video piping sunflower cupcakes

Princess in Formal Dress Cupcakes

Inspired by my friend, Adeline Ang, I also attempted this beautiful cupcakes. I am glad it turned out great

Easter Cupcakes

This year I made an attempt trying to make Easter Cupcake for the first time. Bought some chocolate egg candy and long stripe candy and icing flower to decorate on the cupcakes

Simply baked some cupcakes, frost the cupcakes with grass piping tip and decorate with chocolate egg candy, icing flower and long stripe candy as the handle. Overall, it look like Easter Basket Cupcake

21th Birthday Cupcakes with Green and Blue Theme

  Thanks Elizabeth for your support. A great colour theme you have come up with to your liking.
  Here is the cupcakes I baked for my niece's 21th birthday. Her theme for her birthday party is green and blue so make the same colour frosting to match the party theme.
  For a change, she want lemon flavour cupcakes rather than the usual chocolate cupcake flavour.
  From grating lemons zest, squeezing the juice from the lemons, baking and mixing the colour for frosting into rosette design

Lemon cupcakes with two tones of green rosette

and two tones of blue rosette frosting design

 The final product

Two tones of pastel green

Two tones of pastel blue

Recipe for lemon cupcakes, can refer to lemon cupcakes

For frosting, I used Frosty whip powder

Pandan Cupcakes with Gula Melaka SMB

I saw alot of members in a facebook grp baked the pandan cupcakes with gula melaka smb when I am still on holiday. I quickly bookmark it and tell myself to bake this when I am back from holiday.
Really thanks Karen Yee for sharing the link with the edited version

Original recipe from: Pandan Cupcakes with Gula Melaka SMB

Edited version:

(Amendment on the ingredients but method remain the same as original recipe)

Pandan cake:

200g cake flour

1/2 tsp baking powder (double acting)

125g unsalted butter, softened

1/2 tsp salt

1/2 vanilla paste / essence

115g granulated / castor sugar

2 large eggs, at room temperature

75g coconut milk (from a box) + 25g water

2 tbsps pandan juice (refer below)

green colouring

Method:

Preheat oven to 180°C. Line muffin pan with cupcake liner or, if using cupcake paper cups, place cups onto a baking pan.

Combine flour & baking power. Sift & set aside. 

In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt. 

Cream until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. 

Add in eggs, one at a time, beating well after each addition. 

Add the dry ingredients in three parts, alternating with the coconut milk and pandan juice. With each addition, beat until the ingredients are incorporated, taking care not to over beat.

Fill paper cups or muffin pan with batter, 3/4 full.

Place baking or muffin pan on the middle rack of the oven & bake for about 25 minutes.

Cool cakes completely on a wire rack before icing. 

Gula Melaka Swiss meringue buttercream frosting:

67g gula Melaka, crushed 

2 pandan leaves, torn lengthwise & tied a knot

2 tbsp water

3 large egg whites

30g granulated sugar

150g unsalted butter, at room temperature

1tsp pure vanilla paste

pinch of salt

Method:

To prepare gula Melaka caramel, combine water, gula Melaka & daun pandan in a heavy-based saucepan over medium low heat. 

Stir until all the sugar has melted. 

Then continue heating up the syrup & let it reduce slightly, about 3-4 minutes. 

Remove from heat, strain & leave aside to cool completely to room temperature. The caramel will thicken  as it cools. If it becomes too thick, thin out with a little bit of water before using.

Combine egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 70°C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved). 

Transfer the mixture to a mixer with a whisk attached and beat on medium-high for about 5 minutes, until stiff peaks have formed and the mixture has cooled to room temperature. Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. 

Keep beating until the mixture comes together, this will take about 5 minutes. With the mixer running, add in the gula Melaka caramel, one teaspoon at a time, beating until well combined between each addition.  I added 5 tsps.

Butter Cookies

I like to make butter cookies because my daughter loves it and it is one of the easy recipe I have been using for few years.  This time round I made some slight adjustment to the original recipe from happyhomebaking.com
Today I made a few design include cartoons designs too.

Original recipe from http://happyhomebaking.blogspot.sg and I made slight adjustment to my preferred taste.

Ingredients:

100g butter ( I used unsalted)

80g caster sugar ( I used 75g)

1 egg yolk

180g cake flour/ top flour ( I used cake flour)

20g corn flour

I added pinch of salt

Method:

1. Sift cake flour and corn flour, salt together and set aside.

2. Line baking paper on baking tray.

3. With electric mixer, add in sugar to the butter in 2-3 additions and cream till mixture turn pale and fluffy.

4. Add in egg yolk and mix well.

5. Add sifted flour mixture in 2-3 addition and stir with a spatula to form soft dough

6. Place dough in cling wrap and put in fridge for 30mins.

7. Remove dough and roll out dough on slightly floured work surface and cut out the shape using cookie cutters and place on baking tray.

8. Bake the cookies at 170deg for 15mins.

Danish Butter Cookies

Thank you Alan from travellingfoodies.com for sharing this recipe.  I purposely use the same cookie cutter that is of same shape as other brands of danish cookies selling outside.

Recipe adapted from: travellingfoodies.com

Ingredients

1 egg (60g)

200g butter (I use Lurpak brand)

130g icing sugar

320g flour

2 tbsp of vanilla paste

Method:

Method

Place the above ingredients in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.

Place dough into plastic bag and chill in fridge for 2-2.5 hrs then i use the cookie cutter to cut out the shape on a floured work surface.

Bake in a preheated oven at 200C for 7-8 min. Temperature and time depend on individual oven.

Leave to cool slightly before removing from cookie sheet.

Transfer cookies into airtight container after cookies are at room temperature.

Viennese Whirls Cookies

A melts in mouth, crumbly butter cookie coated with melted chocolate. Yum Yum!!  Great recipe from Mandy's blogspot.  My kids eat two cookies at one go.

Recipe adapted from http://mandysbakingjourney.blogspot.co.uk

Ingredients:

125g soft unsalted butter

125g plain flour

25g corn starch

25g icing sugar

1/2 tsp vanilla bean paste

1tbsp milk

Method:

1. Put soft butter and icing sugar in mixer and whisk until light and fluffy.

2. Sift in plain flour and corn starch and whisk at low speed. Then add in vanilla bean paste while whisking.

3. Add in milk and whisk till mixture come together in thick and sticky batter.

4. Fill piping bag with the thick batter with star nozzle.

5. Line baking tray with parchment paper and pipe swirls on the tray.

6. Bake in preheated oven 160deg for 15-20 mins.  Once done leave to cool on the baking tray as the cookies are still very soft.

7. Then transfer to wire rack.

8. Melt chocolate for coating.  Dip the cookies half way and let it drip dry on a wire rack with foil under it.

9. To faster the drying time, you can put in fridge to let it dry faster.

Gula Melaka Agar Agar

I have been wanted to make gula melaka agar agar since long ago.  Saw this recipe in one group that made me want to try it out.  It is very fragrant and nice. This recipe really a keeper!  Thank Ada for sharing.

Recipe adapted from Ada Resepi Jom Kongsi

Ingredients:
500 ml (2 Cups) Water
150 g Palm Sugar, roughly chopped
3 tsp Agar-Agar Powder
1 Pandan Leaf, tied into a knot
300 ml (1 ¼ Cups) Coconut Milk
Pinch of salt

Method:
1. Place water, sugar, agar-agar powder and pandan leaf in a roomy pan and bring to the boil. Lower the heat and simmer until agar-agar powder completely dissolves, about 8 minutes
2. Remove pandan leaf. Stir in the salt into the coconut milk and pour this into the jelly mixture. Return the mixture to the heat and bring it up to a boil and turn off the heat immediately. 
3. Pour the jelly into a glass dish or jelly mould and leave undisturbed until set. When cool, chill the jelly in the refrigerator. The jelly should separate nicely into 2 layers-a clear palm sugar layers and a coconut layer. Remove from mould, cut and serve cold. 

Strawberry Shortcake

This year I made a Strawberry Shortcake birthday cake for my hubby.  As usual he is contented with any cake I made.  This cake I am using SMB frosting as he prefer buttercream.

                       

Recipe for sponge cake is not allowed to share due to copyright infringement.  You can refer to Alex Goh Cake Business Recipe Book for reference.

As for the frosting, I am using Swiss Meringue Buttercream.  You can refer to smb-swiss-meringue-buttercream

SMB Swiss Meringue Buttercream

This SMB recipe adapted from a lady in a baking group.

Ingredients: ( for frosting a 6" cake)

135g butter

85g sugar

2 egg whites

1/8 tsp vanilla essence

Method:

1. Place sugar and egg whites in a stainless steel bowl then place bowl over a pot of simmering water. Whisk until the sugar has dissolved and egg whites are hot to touch, about 3 mins or you can measure the temperature using the thermometer for food.  Temperature must reach 160F.

2. Transfer the mixture to your mixing bowl and whisk it on mixer with high speed until mixture has cooled completely and formed stiff and glossy peaks.

3. Add in butter, one piece at a time and beat until incorporated after each addition. Do not worry if the buttercream look curdled. It will become smooth again with continuous whisking.  Add in vanilla essence and whisk until combined.

4. The SMB is ready for frosting cake.

Pure Durian Puff

Yippee!!! Made some durian puff for snack today.  My forever favourite snack with pure mashed durian flesh.

Recipe for Choux Pastry, please refer to my previous post choux-pastry

For filling:

Mash durian flesh and scoop into choux pastry puff. (Do cut up an opening on the puff)

Choux Pastry

I put this post up as some of you might want to directly have the recipe for Choux Pastry.

Recipe from: http://m.joyofbaking.com

Ingredients:

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Method:

1. In a bowl sift or whisk together the flour, sugar and salt.

2. Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) 

3. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.

4. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). 

5. Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). 

6. Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

7. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. 

(Note: I bake at 150deg for 20 mins at middle rack, top and bottom heat, no fan function)

8. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).

Korean Sweet and Spicy Chicken Drumlets

Inspired by Sharron Wee and Diana Gale by their post of korean sweet and spicy drumlets, I tell myself I must really try it. Wow, it is really Superb!!! It is so delicious and really do not need to go to korean restaurant for this dish anymore.

Recipe adapted from http://www.thedomesticgoddesswannabe.com

(Note: Instead of deep fry the drumlets, I use airfryer)

Ingredients: (A)

500g chicken drumlets

1 pack of easy crispy chicken powder

1 tbsp of potato starch

1/2 tsp Salt, for marinate the drumlets

Ingredients:(B)

1tbsp brown sugar

1/2 tsp minced garlic

1tbsp gochujang (korean hot pepper paste)

1/2 tbsp honey

4 tsp water

1 tsp sesame oil

some roasted sesame seeds for garnish

Method:

1. Wash and pat dry drumlets. Marinate the chicken with salt. Pour the easy crispy chicken powder and potato starch on the drumlets and thoroughly coat the drumlets.

2. Spray some oil on the coated drumlets and airfry at 180 deg for 15 mins

3. Combined the rest of the ingreds (B) in a bowl except sesame seeds.

4. Cook the sauce in a saucepan for 2 mins or until it has thickened.

5. Pour the sauce on the airfried drumlets and stir to coat thoroughly.

6. Sprinkle sesame seeds on the drumlets and serve.

Fish with Oyster Sauce

My whole family love Dua Pan Fish.  This fish is more difficult available than batang fish.  Batang fish if cooked too long, the meat is abit hard but Dua Pan will not have such problem.

Ingredients:

1 Dua Pan Fish

1.5 tbsp oyster sauce

100ml water

2 cloves garlic, minced

Cooking oil

Spring onion for garnish

Method:

1. Wash and pat dry fish. Sprinkle with some salt and coat with corn flour.

2. Heat pan with cooking oil and fry garlic till light brown. Dish up the garlic and set aside.

3. Place fish in pan and fry till light brown and cooked.

4. Add oyster sauce on fish and try coat both side with it by flipping over the fish.

5. Add water in and let it simmer till you see bubbling and the gravy is slightly thicken.

6. Dish up fish on serving plate. Pour gravy over the fish. Garnish with the garlic and spring onion

Apple Almond Drink

Apple almond drink is a good relieve for people with heaty cough.  I boiled this for my girl who keep coughing during daytime.  After drinking this, she is so much better.

Ingredients:
4 red apples ( I use royal gala apple), remove stem and seeds
1tsp 南杏
1tsp 北杏
3 dried fig 无花果
1 honey date 蜜枣
1 桔餅
7 to 8 cups water
Rock sugar to taste ( I used about 1/3 cup)

Method:
1. Put all ingredients in a pot except rock sugar.
2. Bring to boil at medium heat.
3. Once boiling, switch to low heat and let it continue to cook for at least 4 hours.
4. Let it cool before serve.

Soya Sauce Chicken Noodle

Today I asked my girl what does she want to eat for dinner and her answer is noodle. So I decided to try the soya sauce chicken recipe and cook the noodle I bought from KCT.  Thank you, Sally Amudhan for sharing the soya sauce chicken recipe.

Noodle bought from Kwong Cheong Thye

Ingredients for blanching chicken:

Water (level sufficient enough to cover the chicken)

Ginger (amount to your taste preference), I used 3 slices

Spring onion (amt to your taste preference)

Ingredients for gravy:

Lee Kum Kee Chicken Marinate

Water

Ginger, I used 3-4 slices

1 star anise

1 cinnamon stick

1 tbsp dark soya sauce ( add more if want darker colour for chicken)

Rock sugar ( amount to your preference)

Preparation & Cooking Methods:

1. Prepare a pot of boiling water with ginger and spring onion, then blanch the chicken for 1-2 mins

2. Take out and dip into icing cold water, then drain dry the chicken.

3. Prepare gravy.  In a pot, big enough for chicken to dip inside, add a part of chicken marinate, 4 parts of water( depend on how dilute or salty you want, adjust to your likings, make sure the mixed liquid is enough to cover the whole of chicken so that you can get a nice coating.

4. Add in star anise, cinnamon stick, dark soya sauce and ginger.

5. Bring to boil and add in rock sugar to your preference.  Then add in chicken to the pot and boil till chicken cooked.  

6. Off fire and let chicken sit inside the pot for awhile for the coating colour to be even.  Take out and rest in a plate to cool down before chop up and serve.

For cooking noodle bought from KCT:

1. Boil a pot of water and blanch some vegetables.

2. With noodle in a drainer, cook the noodle in the pot of boiling water till cooked.

3. In a serving plate, put some black sesame oil, light soya sauce and the cooked chicken gravy.

4.  Put the cooked noodle, chopped chicken and vegetable on the serving plate. Serve with some chilli or hae bee hiam if you want.

Minced Pork with Egg Tofu

Today I cooked this dish for my kids and so happy that they loved this dish as well as the gravy.  The gravy is so yummy and goes well with rice.

Ingredients:

1 pack of egg tofu

120g of minced pork

1tbsp of oyster sauce

1/2 tsp of maggi chicken concentrate

2 cloves garlic, minced

3/4 cup water

some cooking oil

some cornflour for coating tofu

Dash of dark soya sauce for colour

Marinates for pork:

1/2 tsp oyster sauce

1tsp cornflour

dash of sesame oil

dash of huatiao wine

Method:

1. Heat pan with some cooking oil.

2. Slice egg tofu into few piece. Coat with cornflour and pan fry it till light brown. Dish up and set aside.

3. Add garlic in the same pan and fry till fragrant.

4. Add marinated pork in and quickly stir fry to separate the minced pork.

5. Add in oyster sauce and chicken concentrate and stir fry for few second.

6. Add in water and let it cook till it is bubbling.

7. Add in dash of dark soya sauce and return the egg tofu into pan. Mix well.

8. Dish up and serve

Sweet Potato Leaves with Dried Shrimp Sambal Belacan Chilli

After making my own Hae Bee Hiam, next is to use it to stir fry vegetables.  Sweet potato leaves is the best to stir fry hae bee hiam so definately I will use sweet potato leaves as it is one of my favourite vegetables.

Ingredients:

1 pack of baby sweet potato leaves from NTUC

2 cloves garlic, minced

1/2 tsp salt

1/2 cup water

2 tbsp homemade hae bee hiam

Cooking oil

Method:

1. Cut and remove the skin of the stem of sweet potato leaves. Wash the vegetable and set aside.

2. Heat pan with cooking and fry garlic till fragrant.

3. Add hae bee hiam in and stir fry. 

4. Add vegetable in and follow by salt and stir fry.

5. Add water in and let it cook till water almost absorbed.

Hae Bee Hiam ( Dried Shrimp Sambal Belacan Chilli)

I have goggle for a few recipe and made a comparison before I made the adjustment to the ingredients proportion to suit my level of spicy.  Most of the ingredients I use Diana Gale's recipe as reference. Her recipe is stated on her website http://www.thedomesticgoddesswannabe.com

Here is my Hae Bee Hiam with adjusted proportion of the ingredients made.

My amended ingredients proportion:
125g dried shrimp
50g shallot
6 cloves garlic
7 red chilli, deseed
4 bird's eye chilli
1 tbsp brown sugar
1/2 tsp salt
1/2 cup vegetable oil
10g belacan

Method: (I follow same method as Diana Gale)
1. Soak shrimps in water for 20mins.  Drain and set aside.
2. Cut garlic, shallots and chillis into pieces.  Blend it in blender. Add about 1/2 cup of water if needed.
3. Add dried shrimps in small batches and continue blending.
4. Add sugar and salt.  Stir to mix.
5. Heat pan and toast belacan till fragrant. Pour oil in and fry awhile with the belacan.  Pour the blended ingredients in and fry until mixture is dry and dark brown.

Chashu Ramen

Oh this is as good as some japanese restuarant chashu ramen.  When I am cooking the chashu, I am hoping this recipe I used will turn out good.  The final outcome of this chashu's recipe is really thumb up!

Konbucha

Packaging of Ramen

Cooking of Ramen refer to package instruction.  Cooking time is 3 mins

Recipe for Chashu adapted from: http://www.justonecookbook.com

Ingredients

¾ lb pork belly block

1 tsp Konbucha

½ Tbsp oil

1-2 inch ginger, sliced

1 Tokyo negi (or leaks/green onions), cut into 2 inch pieces of green part, and cut white part forShiraga Negi, which you can use for Ramen Topping.

Seasonings

⅔ cup water

⅓ cup sake

⅓ cup soy sauce

3 Tbsp. sugar

Instructions adapted from http://www.justonecookbook.com

Cut the meat into 2 inch pieces and sprinkle Konbucha over the meat.

In a large non-stick frying pan, heat oil over high heat and brown all sides of meat. It will take some time to brown nicely.

While browning, put Seasonings, ginger, and Tokyo negi in a small/medium pot (Dutch oven if you have one).

After the meat is browned, transfer it to the pot and place otoshibuta (drop lid) on top of the meat. You cannot use regular lid for this cooking. The sauce doesn't have to cover the meat because otoshibuta ensures that the heat is evenly distributed so the ingredients cook quickly and evenly. The cooking liquid circulars towards the lid and coats the top of the ingredients without having to stir or spoon. Also, the otoshibuta holds ingredients in place so they dont’ move around and don’t break apart.

Start cooking over medium high heat. Once it starts to simmer, lower the heat to medium low. Cook the meat, occasionally turning the meat, until liquid is ¼ inch left in the pot.Once the liquid starts to get low, stay around in the kitchen as the meat can easily get burnt if there is no liquid left. After 15-20 minutes or so, bubbles start to appear. You are getting close to the end. Turn off the heat when you see the bottom of the pot when you slide the meat. The sauce is now thickened and meat is shiny.

Take out the meat and cut into thin slices. Transfer them in an air-tight container and pour the leftover sauce in the container until you are ready to serve.

Minced Pork with Bitter Gourd in Soy Bean Paste

Yes.....I learn this dish from my friend, Joey Lee again.  Actually I wanted to cook a small portion just for my hubby and myself but still quite alot.  Think my portion is for 3 person but we still able to clear it all as it is nice.

Using same ingredients as Joey but the proportion is on my own judgement:

120g minced pork

1/2 of one bittergourd, sliced and soak with salt water

3/4 tsp soy bean paste

1 chilli

1tsp corn flour

Dash of sesame oil

2 cloves garlic, minced

Dash of dark soy sauce for colour

Cooking oil

1/2 tsp maggi chicken concentrate

1/2 cup water

Method:

1. Marinate pork with soy bean paste, corn flour, sesame oil for 30 mins.

2. Heat pan with some cooking oil and fry garlic till fragrant.

3. Add bitter gourd, chilli and stir fry for 5mins or so.

4. Add marinated pork and stir fry quickly to separate the minced pork.

5. Add in maggi chicken concentrate and water.

6. Add in dash of dark soya sauce for colour.

7. Serve

Chicken with Bell Pepper

Simple comfy food is always nice that is why I want to cook this dish for dinner tonight.  I loves cooked bell pepper so most of the bell pepper in this dish is cleared by me.

Ingredients:

2 chicken thigh, deboned and remove skin and cut into chunk

1/2 green bell pepper, wash and cut into chunk

1/2 red bell pepper, wash and cut into chunk

4 chinese mushroom, soak till soft and cut into quarter

2 slice ginger

2 cloves garlic, minced

2 small onion, cut into half

1.5 tbsp oyster sauce

1tbsp chinese wine

5 tbsp water

Marinate for chicken thigh:

1 tbsp oyster sauce

1tsp corn flour

dash of pepper

1/2 tsp sesame oil

Method:

1. Marinate the chicken for 30 mins

2. Heat pan and fry ginger, garlic and onion till fragrant.

3. Add bell peppers and mushroom and stir fry for abt 5 mins

4. Add the marinated chicken and stir fry almost cooked.

5. Add in the seasoning (oyster sauce, water and chinese wine)

6. Stir fry till you see the sauce is slightly thicken and off heat.

Yam Basket

I rarely order this dish outside as I do not like some of the ingredients they used.  Last year my friend told me Kwong Cheong Thye have ready made yam basket so this time I bought it from there. The yam basket is small so it is enough to serve 3-4 pax.

Ingredients:
Yam ring (from Kwong Cheong Thye. Shop is near Aljunied mrt station)

1 deboned chicken thigh meat without skin

4 chinese mushroom, (soak till soft, remove stem and cut into quarter)

4 prawns, removed shell and devined, cut into half

1 onion, cubed

1/4 portion of green bell pepper

1/4 portion of red bell pepper

Some brocolli

2 garlic, minced

2 slice ginger

Cooking oil

Vermicelli (glass noodle)

Seasoning:

1 tbsp chinese wine

1.5 tsp oyster sauce

1.5 tbsp water

Marinate for chicken:

1 tsp oyster sauce

Some sesame oil

Dash of pepper

1/2 tsp of corn flour

Method:

1. Wash and cut chicken into chunk. Marinate for 20mins.

2. Heat pot and deep fry yam ring till brown. Drain and put on a plate.

3. Deep fry vermicelli till it expand. Drain and set aside.

4. Heat pan and fry garlic, ginger and onion till fragrant. Stir fry bell peppers, brocolli, mushroom for about 5 mins.

5. Throw in the marinated chicken and stir fry till 3/4 cooked.

6. Add in the seasoning and water. Add in prawns and stir fry till it turn pink.

7. Dish into the yam ring.

8. Decorate the side of yam ring with the crispy vermicelli.

Spider Man Cake

I made this Spider Man Cake for a online contest.  Hope that this cake can help me get into the next round although only 25 people will be selected in whole of Singapore.
I am using chocolate sponge cake as base.

Recipe adapted from Alex Goh Baking Book so due to copy right infringement I cannot type out the recipe.

You can use any sponge cake recipe of your choice.

Note: My cake is 6" size and I used frosty whip powder for frosting this cake. For colour, I used Wilton red colouring and charcoal powder for black colour.