Strawberry Chiffon Cake 草莓戚风蛋糕

* makes a 6” heart shape chiffon pan 

3 egg yolks (A size)

12g caster sugar

60g cake flour

55g strawberry puree

30g corn oil

10g milk or water

3 egg white (A size)

45g caster sugar

1tsp lemon juices 

Method

 1.Immediately separate cold eggs after taken them out from the refrigerator (cold eggs separate more easily) into two mixing bowls (No oil and no water in these bowls, clean and dry bowls). Set aside and allow them return to room temperature.

 2.Add in sugar into egg yolks, immediately lightly whisk the egg yolks and sugar till light (Try to whisk immediately once sugar is added into egg yolks, egg will cover the sugar and turned hard if sit there for too long).

 3.Add in corn oil, mix well. Then add in strawberry puree and milk, stir well to combine. Add in flour, stir to well combine.

 4.Beat egg whites and lemon juices till foamy , gradually add in sugar in there batches and continue beat until soft peak formed (takes about 4-5mins using speed 3 at a hand mixer)

 5.Take 1/3 of meringue and use a hand whisk to mix well and lighten the egg yolk batter (Do not worry you will deflate the batter at this stage )

 6.Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.

 7.Pour cake batter into chiffon pan, wipe off those excess batter stick on the tube or insert area. Fill batter about 80% full but not fill too full as cake has no space to rise while baking and resulted cake shrinkage. Tap pan on the counter top to remove air trapped inside the batter.

 8.Bake at pre-heated oven at 170c for 35mins-40mins at middle rack or until cooked.

 9.Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

 10.Chiffon cake is ready to unmould. You can use a plastic thin spatula to run the pan and unmould the chiffon or you can unmould using bare hands method if you have master this skill.

Recipe by Sonia aka Nasi Lemak Lover

 

Chicken Cottage Pie 鸡肉农舍派 

400g chicken breast, cubed

100g canned button mushrooms, rinsed, cubed

100g cauliflower, cut into small florets

80g broccoli, cut into small florets

½ yellow onion (80g), chopped

40g carrot, cubes

1 canned cream of chicken

2tbsp Olive oil

A dash of pepper

salt to taste 

4 US Russet potatoes (~1.2kg)

5tbsp milk

a dash of black pepper

salt to taste 

dried parsley flakes, for garnishing 

Method

1.      Boil potatoes in boiling water until fork tender.

2.      Mash the potatoes with a fork, add in milk and season with salt and black pepper. Set aside.

3.      Heat up 2tbsp of Olive oil in a frying pan, sauté chopped onions till aroma. Add in chicken, stir and cook till chicken change color. Add in cream of chicken, mix well.

4.      Add in the cauliflower, broccoli, carrot and button mushrooms, cook for 1-2mins. Season with salt and pepper.

5.      Spoon cooked chicken in a baking dish.

6.      Spoon mashed potatoes over the chicken and rough the top with a fork. Sprinkle over dried parsley flakes.

7.      Bake in a pre-heated oven at 200C for 20mins, change to grill (top heat only), continue to bake for 10mins or until golden. 

Recipe by, Sonia aka Nasi Lemak Lover

Blueberry Betty with Walnuts and Coconut 蓝莓酥碎粒

*makes a 4” baking dish 

To make crumbs

40g white bread crumbs (I use Champion toast)

20g walnut, chopped

1tbsp desiccated coconut

1tbsp melted butter

A pinch of nutmeg powder 

Method

1. Pre-heat oven at 180C. Prepare a baking dish.
2. Mix all ingredients together, set aside

To make fruits

100g fresh blueberries

2tbsp light brown sugar (I use organic sugar)

2tsp lemon juices

Method

1. In a bowl, combine the blueberries, brown sugars and lemon juices. Sprinkle one-half cup of the crumb mixture in the bottom of the dish. Spoon half the blueberry mixture on top. Sprinkle with one-half cup of the crumbs. Top with the remaining blueberries and crumbs. With the back of a large spoon, press down lightly.
2. Cover loosely with foil. Bake for 20 minutes. Uncover and continue baking for 20 minutes or until the crumbs are golden brown. Serve warm with ice cream

Recipe source: refer to here, with modification, by Sonia a.k.a. Nasi Lemak Lover

Gnocchi with Tomato sauce and Chicken 番茄鸡肉義式麵疙瘩 

*serve 3-4 pax

To make Gnocchi

500g US Russet potatoes, peeled and cut in half

1 egg (kampong egg or free range egg)

1/2tsp salt

120g plain flour

More flour for dusting 

Method

1. Boil the potatoes until soft. Drain them and pass through a potato ricer or food mill, and then through a very fine sieve.
2. Mound the potato on a work surface and add egg and salt.
3. Add a little flour at a time and lightly mix it with your hands to form a soft, smooth dough (still a bit sticky).
4. Lightly dust the dough with flour, cut into thin logs and cut into small pieces. Roll them into classic gnocchi shape with the special board otherwise you can use fork to roll them. Place them on a large sheet which dust with flour.

To cook Gnocchi with Tomato sauce and Chicken

1 chicken breast, chopped

½ yellow onion, chopped

½ garlic, chopped

Sweet basil leaves

1 small can of Italian tomato paste

Parmesan cheese powder

Salt to taste

 

Method (To cook according to per person basis)

1. Bring a large pot water to a boil; add 1tsp salt. Add in the gnocchi; when they rise to the top (about 1min), continue to cook until tender for few more seconds. Drain the gnocchi and set aside.
2. Heat some olive oil in a frying pan, sauté garlic and onion till aroma. Add in chicken, stir till colour changed.
3. Add in 1tbsp tomato paste, then scoop water from the boiled gnocchi water, stir well.
4. Add in cheese powder and basil leaves, combine well. Add in cooked gnocchi, mix it well, adjust seasonings ccordingly.
5. Serve hot.

Recipe reference: Gnocchi from cookbook Italian Food Safari, recipe by Sonia aka Nasi Lemak Lover

Bandit Chicken Wings 土匪雞翼 

14 chicken wings (mid wings)

1 and ½ tsp cumin powder 孜然粉(can be increased to 2tsp)

1tsp light soy sauce

3/4tsp salt

1/2tsp chili powder

1tsp black sesame seeds 

Method

1. Marinate chicken wings with all seasonings except black sesame seeds for four hours in the refrigerator.
2. Remove from the refrigerator, mix well with black sesame seeds and set aside to return to room temperature.
3. Grill in a pre-heated oven at 200C for 15mins (skin side), then turn the chicken wings and continue to bake for another 10mins. Then turn the skin side up, bake till golden brown about 10mins.

Recipe by Sonia aka Nasi Lemak Lover

Cherry Cream Cheese Cupcakes 樱桃芝士纸杯蛋糕

*makes 12 cupcakes 

250g cream cheese, room temperature

30g caster sugar

2 egg yolks (large or A size)

30g low protein flour or cake flour

100g whipping cream, cold from fridge

1tsp Kirsch (cherry wine), optional

2 egg whites (large or A size)

45g caster sugar 

100g Oreo cookies

45g melted salted butter

80g fresh cherries, pitted

20g sugar 

Method

1. Line a 12 holes muffin pan with cupcake liners.
2. Process Oreo cookies in a food processor till finely. Add in melted butter and mix well.
3. Add 2tsp of Oreo cookies into each cupcake liners, press it firmly.
4. To prepare cherry filling, blend the fresh cherries with sugar in a blender till puree.
5. Cook the cherry puree in a small saucepan till slight thicken. Set aside to cool.
6. Remove whipping cream from fridge, immediate beat till soft peak, set aside.
7. Beat cream cheese, Kirsch and sugar till smooth (I use electric hand mixer).
8. Add in egg yolks and mix well. Add in flour and combine well.
9. Mix in whipped cream, mix till well combine.
10. Beat egg white till foamy (I use electric hand mixer), gradually add in sugar and continue to beat till soft peak formed.
11. Use a hand whisk, mix in 1/3 meringue with cream cheese batter till combine.
12. Use a spatula, fold in the balance meringue, fold gently till combine.
13. Pour batter into muffin pan, and make marble effect with Cherry filling.
14. Bake at a pre-heated oven at 150C for 40mins at lower rack using steaming bake method (place a roasting tin underneath and add in hot water before putting in the cake tin). Store in fridge before consume.

Recipe reference: refer to old recipe, recipe by Sonia aka Nasi Lemak Lover

 

Blue Ginger Chicken Curry 蓝姜咖喱鸡

*serve 8 

1.4kg chicken, cut into bite-size pieces

 5 potatoes, cut into wedges, slightly fry in hot oil

 8 sprig curry leaves

 2tbsp curry powder

 2 and 1/2tsp salt or to taste

 1tbsp sugar or to taste

 1tbsp fish sauce

 10tbsp cooking oil

  800ml water 

 Blend these ingredients

 13g dried chili, soak into hot water for 10mins

 70g blue ginger / galangal

 10g fresh turmeric

 100g shallots

  5 cloves garlic

  4 stalks lemongrass

  8tbsp water 

Method

 1. Heat oil in a wok, sauté the pound ingredients and chilli paste until fragrant (appx 10mins) over medium to low heat.

 2. Add in chicken pieces and curry leaves, stir fry to mix well.

 3. Add in curry powder, stir fry for 2-3mins till colour changed.

 4. Pour in water and bring to boil over high heat. Change to medium low heat, add in salt, fish sauce and sugar, cover with lid, continue to cook for 10mins, stir the curry from time to time.

 5. Add in fried potatoes, continue to cook for another 15mins until chicken is cooked and potato turned tendered.

 6. Adjust the taste accordingly, dish out, serve hot or warm. 

Recipe by Sonia aka Nasi Lemak Lover

Chocolate Chip Cookies 巧克力曲奇 

175g All-purpose flour or plain flour

1 tbsp Corn flour

1/4 tsp of baking soda

15g cocoa powder

125g unsalted butter, room temp

75g brown sugar

A pinch of salt

1tbsp milk

1 egg (large)

200g chocolate chips 

Method

1. Mix flour, corn flour, baking soda and cocoa powder in a mixing bowl, mix well.
2. Beat butter, salt and brown sugar till lighty.
3. Add in egg and mix well.
4. Mix in flour mixture and milk, combine well (the dough is dry).
5. Add in chocolate chips, mix well.
6. Scope a small teaspoon on a tray that lined with parchment paper, lightly flatten it.
7. Bake at a pre-heated oven at 180C for 15mins.

Recipe by Sonia aka Nasi Lemak Lover

 



 

Chinese stir-fried potato strips 洋芋叉叉 

2 pototoes

2tbsp plain flour 

50g green pepper, cut into thin strips

1 red chili, cut into thin strips

1/4 onion, cut into thin strips

50g cabbage, cut into strips 

1tsp light soy sauce

1/4tsp salt or to taste 

Method

1. Peel the potatoes, cut into thin sized strips (not too thin was it easily break while stir fry), soak in cold water for 20 minutes before use.
2. Lightly coat the potatoes with flour and place on a steaming tray, steam for 15mins or half-cooked.
3. Heat oil in a wok, add in onion, green pepper, cabbage and chili, sauté for a while.
4. Add in cooked potato strips, stir fry and toss well.
5. Add in seasonings, mix well. Dish out.

Recipe reference: refer to here, by Sonia aka Nasi Lemak Lover

Walnut Butter Cake 核桃奶油蛋糕

*makes a 6” round cake 

125g butter (salted), room temp.

80g caster sugar

2 eggs (A size)

1tsp vanilla extract

2tbsp milk

110g cake flour

1tsp baking powder

60g walnut, process in a food processor till fine 

30g walnut, for topping 

Method

1. Line paper on the bottom of the cake pan. Sift cake flour and baking powder, set aside
2. Cream butter, vanilla extract and sugar till fluffy and pale (take about 4mins using hand electric mixer at speed 2).
3. Add in egg one at a time, mix well with each addition.
4. Add in flour, walnut and milk, combine well. Sprinkle walnuts on top.
5. Bake at a pre-heated oven at 170C for 40-45mins or 180C for 30-35mins.

Recipe by Sonia a.k.a Nasi Lemak Lover

Chinese Fried Dumplings with Sweet and Sour dipping sauce 炸饺子和酸甜酱 

For the dumplings

150g minced pork

50g shrimps, chopped

2tsp chopped carrot

2tsp chopped water chestnut

1tsp light soy sauce

1/2tsp salt

1/2tsp sesame oil

1/2tsp sugar

1tsp tapioca flour or cornstarch

2tsp water

Pepper 

15pcs of round dumpling wrappers

For the sweet and sour dipping sauce

40g green pepper, cubed

40g red pepper, cubed

¼ onion, cubed

2tbsp tomato ketchup

6tbsp water

1tsp sweet chili sauce

1tsp clear vinegar

1/2tsp oyster sauce

1/4tsp salt 

Method

1. Mix all dumpling ingredients and marinate for an hour.
2. Place 1 heaping teaspoonful of the meat mixture in the centre of the wrapper. Using a brush or your fingers, coat the edges of the wrapper with a little water. Fold the circle in half to form a half moon, pressing out any air bubbles. Set aside the completed dumplings while you make the rest.
3. Deep fry in medium heat cooking oil till golden brown.
4. For the sweet and sour dipping sauce, mix all seasonings in a small mixing bowl.
5. Heat little cooking oil, add in onion, green pepper and red pepper, stir fry for a while.
6. Add in the seasonings mixture, cook till boil.
7. To serve, dip fried dumpling into sweet and sour dipping sauce, and enjoy!

Recipe  by Sonia aka Nasi Lemak Lover

 

Siew Bao / Crispy BBQ roasted chicken buns 鸡肉烧包

*makes 14 buns, leftover 6 empty dough 

Filling

300g chicken meat (I use chicken thigh), cubed

80g onion, chopped

40g frozen green peas, thawed 

Seasonings

1tsp salt

2tbsp sugar or to taste as per your preference

1tbsp oyster sauce

1/2tbsp sesame oil

1tbsp light soy sauce

1tsp dark soy sauce

1tsp dark caramel soy sauce, optional

A pinch of Chinese five-spices powder 

1/2tbsp corn flour + 1tbsp water, to thicken 

Method

1. Mix all seasonings in a mixing bowl, set aside.
2. Heat 3tbsp cooking oil in a non-stick frying pan, add in onion, sauté till aroma.
3. Add in chicken meat, stir till color changed, add in green peas, mix well.
4. Add in seasonings, continue stir fry for few minutes till thicken (add water if you feel the mixture is dry).
5. Add in corn flour water, to thicken the mixture, set aside to cool

Dough A (Water dough)

200g plain flour

60g butter (salted), room temp

2tbsp caster sugar

100g water 

Dough B (oil dough)

160g plain flour

100g shortening 

Egg wash (egg yolk +water), white sesame seeds 

Method

1. Dough A, rub butter with flour and sugar, slowly add in water, combine till form dough, set aside 10mins.
2. Dough B, rub shortening with flour, combine till form dough, set aside for 10mins.
3. Equally divide dough A and B into 20 portions and roll into ball (dough A ~19g, dough B ~12g ).
4. Wrap dough A with dough B. Roll it out into long rectangle shape. Then roll up the dough like swiss roll. Repeat this step one more time. Then take the swiss roll and pinch two ends together and roll into ball shape. Set aside to rest and repeat the rest of dough till finished.
5. Roll it out into a circle and place the filling (25g) at the center. Bring all edges together and pinch to seal.
6. Egg wash and bake in preheated oven at 200C for 15 minutes, bring out the baking tray, egg wash again and sprinkle some sesame seeds on top (do it one by one), and return to oven at 200C for another 15mins or till golden brown.

Recipe source: inspired by Karen’skitchen, recipe by Kathrine Kwa, with minor changes

Madeleine 马德琳蛋糕

*makes 10 mini madeleine mould and 4 Daiso mould 

50g cake flour

1/4tsp + 1/8tsp baking powder

1 egg (55g), A size

35g caster sugar

1tsp honey (8g)

2/3 lemon zest

50g butter (melted) 

Method

1. Pre-heat oven to 200C
2. Whisk egg and sugar with a hand whisk till sugar dissolved.
3. Add in lemon zest, mix well.
4. Sift in cake flour and baking powder, combine well.
5. Add in melted butter ( you can either melt over microwave oven or over simmering water), mix well with the batter. Wrap with cling film, refrigerate for 1 hour.
6. Grease the baking pan with butter, fill the batter into a piping bag, pipe the batter into the mould.
7. Reduce oven to 180C, put in the baking pan, bake for 12-15mins.

Recipe reference: meishilife cookbook

 

Kluang Mooncake 居鑾月餅

*makes 4 

175g butter, room temp

50g condensed milk or sweetened creamer

255g plain flour ( I use Hong Kong flour )

1 egg yolk

400g white lotus paste or your choice of paste

8 salted egg yolks (brush with rice wine, steam for 5-10mins)

Egg wash- 1 egg yolk +1tsp milk or water 

Method

1. Cream butter and condensed milk till light

2. Add in egg yolk, and beat until combine.

3. Mix in flour, mix till become a soft and not sticky dough.

4. Fill two egg yolks with lotus paste (100g each) and shape like a rugby ball.

5. Then wrap the lotus paste with pastry (110g each) and also shape like a rugby ball. Place on a lined baking tray.

6. Use a fork to draw few lines on the top of mooncake. Egg wash the mooncake.

7. Bake at a pre-heated oven at 170C( fan forced) for 25-30mins.

Recipe by Sonia a.k.a Nasi Lemak Lover

Nasi Goreng Kampung (Malay fried rice) 马来炒饭 

*serve 5

2 and 1/2cups rice, cook in rice cooker 

250g chicken breast, cubed

A small bunch of Kangkung (water spinach), take the leaves only

70g petai (stink beans) or you may replaced with kacan panjang (long beans)

1 small cube carrot, chopped

4 garlic, chopped

4 shallots, chopped

Chili padi (green small chili) 

1tbsp belacan (shrimp paste)

1tbsp kicap manis or adjust accordingly

1tsp salt or to taste

White pepper 

40g ikan bilis (anchovies)

1tbsp sugar

Kicap manis to taste 

Sunny side up eggs  

Method

1. Deep fry ikan bilis till golden brown, dish out. In the same frying pan, put back deep fried ikan bilis, add sugar and kicap manis, stir to coat well, set aside
2. Using the same deep fried oil from ikan bilis, sauté garlic and shallots till aroma. Add in chicken cubes, stir to colour changed. Add in carrot and chili padi, mix well. Add in belacan, combine well.
3. Add in cooked rice and kangkung, then add in kicap manis, salt and pepper, keep stirring till well combined.
4. Add in petai, keep stirring till well combined. Once rice is mix well with all ingredients and turned dry, dish out.
5. Serve with sunny side up egg and caramel ikan bilis. If you prefer more spicy, serve with cut chili padi and light soy sauce.

Recipe by Sonia a.k.a Nasi Lemak Lover

Chocolate Mooncake 巧克力烤皮月饼 

230g plain flour ( I use Hong Kong flour)

30g cocoa powder ( I use Valrhona cocoa powder)

170g special mooncake syrup

50g cooking oil or corn oil

1tsp coffee oil ( I use expresso coffee paste)

1tsp alkaline water 

720g white lotus paste filling or your choice of filling

Roasted hazelnuts or other nuts, optional 

Method

1. Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
2. Add in flour and cocoa powder, mix and combine to a soft dough. Set aside to rest for 30mins or more.
3. Scale chocolate dough at 20g each and lotus paste filling at 30g each, and roll into ball. (based on mini plastic mooncake mould). If you prefer to add some nuts, add the roasted nuts with lotus paste before weight it.
4. Flatten the chocolate dough ball, put a lotus paste filling at the centre, cover with chocolate dough and roll into ball. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
5. Bake at a pre-heated oven at 160c for 10mins, remove mooncakes from oven and set aside to cool for at least 15mins.
6. Return mooncakes into oven and bake at preheated oven at 160c for 15mins.
7. Store in air-tight container and room temperature. Best to enjoy wait till the next day when mooncake "return oil".

Recipe source : adapted from Cass 揾到食, Butter, Flour and Me, original recipe by Mooncake Sonata （Alan Ooi）, with minor changes

 

Blueberry and White chocolate Mousse cake 蓝莓白巧克力慕斯蛋糕

*makes a 6” round cake 

Chocolate Sponge cake

2 egg yolks (A size)

10g caster sugar

30g corn oil

30g milk

10g cocoa powder ( I use Valrhona cocoa powder)

33g cake flour

2 egg white (A size)

30g caster sugar

50g fresh blueberries 

Method

1. Lightly whisk egg yolk with sugar. Add in corn oil, stir to combine.
2. Add in milk, stir to combine, then add in cocoa powder, mix well.
3. Add in cake flour, mix well, set aside. The batter is thick paste form.
4. Beat egg white until foamy, gradually add in sugar, beat till stiff peaks.
5. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
6. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well. Add in fresh blueberries.
7. Pour batter into the 6 ½” round pan (do not need to line with baking paper and do not use a non-stick pan), bake at pre-heated oven at 140c for 20mins (at lower rack), then increase to 170C and continue to bake for 15mins.
8. Remove cake from oven and cool on a wire rack (prefer to invert the cake pan). Once cake is slightly cool down (10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack.
9. Once cake has cooled down, slice the cake and fill in to 6” cake ring or removable bottom cake pan. Set aside while preparing the mousse. 

Blueberry mousse

100g fresh blueberries

15g caster sugar  

150g natural yogurt

150g dairy whipping cream

15g caster sugar

1tsp gelatine powder

1tbsp water 

Method

1. Beat whipping cream and sugar over high speed in a mixing bowl that place over a larger bowl filled with ice cubes and water, beat until soft peaks form. Keep in the refrigerator while doing the next step.
2. Cook blueberries with sugar in a saucepan, till thick paste, set aside to slightly cool.
3. Add blueberries compote into yogurt, use a hand blender, process till fine.
4. Sprinkle gelatine powder and water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
5. Once gelatine slightly cooling down, then add into blueberry yogurt mixture, mix well.
6. Remove whipped cream from the refrigerator, add with blueberry yogurt mixture, mix well. Pour blueberries mousse into a cake ring or cake pan, smooth the top. Keep in the refrigerator while preparing white chocolate mousse. 

White chocolate mousse

100g dairy whipping cream

50g white chocolate

25g dairy whipping cream

1tsp gelatine powder

1tbsp water 

Method

1. Beat 100g dairy whipping cream over a bowl of iced cold water till soft peak, keep in the refrigerator.
2. Microwave white chocolate with 25g dairy whipping cream for 30sec, stir to mix well.
3. While microwave the white chocolate, melt gelatine powder with water over a bowl of simmering water.
4. Immediately add into white chocolate mixture, stir to well combine.
5. Soon the white chocolate mixture has cooled down (don’t need to wait completely cool down), bring whipped cream out from refrigerator, immediately add in white chocolate mixture and stir to combine well.
6. Pour white chocolate mousse into the cake ring or cake pan, smooth the top. Keep in the refrigerator for overnight. Decorate as desired.

Recipe by Sonia a.k.a Nasi Lemak Lover

Red Wine Beef Stew 红酒炖牛肉 

 2tbsp olive oil 

 All-purpose flour, for dredging 

 500g boneless beef chuck, cut into 1inch pieces  ( I use Ribeye)

 Salt and freshly ground pepper   

 2tbsp unsalted butter 

 1 onion, cut into 1/2-inch dice 

 1 large carrot, cut into 1/2-inch dice 

 2 celery ribs, cut into 1/2-inch dice 

 Few potatoes (I use small white potatoes, halved)

 1tbsp tomato paste

 2 and 1/2cup beef stock or low-sodium broth ( I use store-bought organic vegetable stock) 

 1 cup red wine 

  4 thyme sprigs 

 ½ whole clove, smashed  

 2 bay leaf 

 Salt and sugar to taste 

Method

1. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess flour. Add half of the meat to the casserole and cook over moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes longer. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining 1 tablespoon of oil and floured meat, browning the meat over moderate heat. 

2. In the same pot, melt the butter and sauté the onion till aroma and browned. Add carrots, celery and potatoes and stir for a while.

3. Add the red wine and bring to a boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole. Add the beef stock and bring to a boil. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf and bring to a simmer. Cover and simmer over low heat until the meat is fork tender, about 1 1/2 hours, and stirring from time to time.

4. Season with salt and pepper. Discard the thyme sprig and bay leaf. Serve the stew warm. 

Recipe reference: refer to here, by Sonia aka Nasi Lemak Lover

Fan Choy a.k.a steamed rice 饭菜

*makes 6 bowls (4" diameter)

400g glutinous rice, soak for 4hrs or you can use normal white rice

150g Char Siew (BBQ meat), sliced

½ cup Char Siew sauce, obtain from the stall where you buy the char siew

3 hard-boiled eggs, shelled and halved

2 Shiitake Mushroom (soaked in water till soften), slice into 3 pcs each

Water 

Seasonings for rice

1tbsp light soy sauce

1/2tbsp dark soy sauce

1/2tbsp dark caramel soy sauce ( to get darker colour)

1/2tbsp oyster sauce

1tsp and 1/4tsp salt or to taste 

Method

1. Mix all seasonings with soaked glutinuous rice evenly, set aside.
2. Distribute Char Siew slices, hard-boiled eggs and mushroom evenly in each of the bowls.
3. Spoon about 1 and 1/2tbsp Char Siew sauce over the ingredients.
4. Fill the soaked glutinuous rice over the bowl about 90% full, then add 4tbsp water to cover the rice.
5. Steam over high heat for 45mins.

Reference: refer to Cuisine Paradise , recipe by Sonia aka Nasi Lemak Lover

Wacky cheese cupcakes 巧克力芝士小蛋糕

*makes 9 muffin cases (55mm diameter) 

Chocolate Cupcakes

100g all purpose flour

70g granulated white sugar

15g unsweetened cocoa powder ( I use Valrhona cocoa powder)

1/2tsp baking soda

1/4tsp fine salt

120g water

40g corn oil

1tsp white vinegar 

Cream Cheese Filling

125g cream cheese at room temperature

30g granulated white sugar

1tbsp lemon juice 

Method 

1. For cream cheese filling, with a hand mixer, beat the cream cheese until smooth.

2. Add the sugar n lemon juice and beat until creamy and smooth. Set aside.

3. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.

4. in a separate bowl mix in water, oil, vinegar.

5. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.

6. Divide the batter evenly among the 9 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

7. Bake in the preheated oven 170C for about 25 minutes, or when a toothpick inserted into the chocolate part of the cupcake will come out clean. 

Recipe adapted from Jane’s corner, with minor changes