Sunday, April 29, 2012

Chocolate Lava Cake

Our love for chocolate was driven us in search of the dessert around the island since schooldays.

Warm Molten Lava Cake served with Haagen Dazs Macademia Nut ice cream

Eversince i took up baking, i have always been wanting to give a shot at this. Invited my friends over to my kitchen for this sweet project ~ warm, oozing lava chocolate cake served with ice cream!


Here's the recipe adapted from aplacewecancallourown & noobcook

(makes three 6-oz ramekin cakes)
100g baking chocolate (purchased from phoon huat)
100g unsalted butter (cubed at room temperature)
Melt these 2 items together using a bain marie or in microwave oven)

2 eggs
50g caster sugar

Beat these together till the mixture turns pale and frothy using an electric whisk.
20g self raising flour

1. Preheat oven to about 180 deg C. Butter the ramekins
2. Pour melted chocolate / butter (A) into the egg mixture (B). Using a spatula, stir to mix well. Then stir in flour (C). Stir till well-mixed.
3. Pour mixture into ramekins and bake for 10 minutes, till the outside's done and the inside is still runny.

4. Remove ramekin from oven and let cool for 1-2 minutes before using a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
5. Serve with dusted icing sugar over the cake/ vanilla ice cream and some berries (optional)

You may use a muffin cup as an alternative to ramekins but bear in mind to butter them well so that the cake can comes off easily when done.
If you are using muffin cups, reduce the bake time to about 8 minutes or even lesser. But if you over bake, you will just get a super moist chocolate cake which is equally yummy as well.

Tuesday, April 24, 2012

Stir Fry Pumpkin

This is one of my favourite recipe from mommy's kitchen.

1/2 Medium Pumpkin - sliced
2 - 3 tbsp of cooking oil
3 Garlic - minced
3 tbsp dried shrimps - rinsed and soaked for 5 minutes
Oyster sauce - to taste
Soya sauce - to taste (optional)
1 - 2 tsp of sugar (optional)
2 - 3 tbsp of  water

1) Heat wok with oil over medium fire. Add garlic and dried shrimps, stir fry till fragrant.
2) Add in pumpkin slices and fry. Drizzle water along the side of the wok. Lower heat when wok sizzles, and simmer pumpkin with lid on, for about 2 minutes or until pumpkin cubes are semi-softened. Stir fry occasionally to avoid sticking.
3) Remove lid from wok, add in oyster sauce and/or (soya sauce/sugar). Stir fry to combine. Add a little bit more water if you find it too dry.
4) Continue simmering for 2-3 minutes till pumpkin is completely softened. Stir fry a little to combine well.
5) Serve best with rice

*note: i did not add in any sugar as i prefer the natural sweet taste from the pumpkin

Sunday, April 22, 2012

Simple Pan Fry Luncheon Meat

  1. Slice can of luncheon meat into thin slices (2mm)
  2. Heat up a pan (prefer non-stick coated pan) and add in cooking oil to fill the base of the pan.
  3. When oil is hot, lay the luncheon meat slices on the pan slice by slice.
  4. Flip over when it darkens.
  5. This simple step gives the meat a little more texture than soggy, and added fragrance from heating.
  6. Served hot with rice, porridge or create a sandwich for an easy meal.

Alternatively, you may coat the luncheon meat with egg mixture before frying.

Saturday, April 21, 2012

Baking Supply Stores List

For the convenience of new bakers like myself, i have created a list of baking supplies stores that we have in Singapore. The below are purely compiled while shopping for my tools and ingredients and does not serve any advertisement purpose.

List of baking supplies in Singapore (list is not in order)

Phoon Huat
List of store locations can be found here

Kitchen Capers


Bake King
10 Haig Rd 6742 8388

Sun Lik Trading
33 Seah Street,Singapore 188389

Cake Dresser
Ailin Bakery House
845 Geylang Road #01-48, Tanjong Katong Complex

Pantry Pursuits

Lau Choy Seng
No. 23 & 25 Temple Street
Singapore 058568


Honest Flvrs

-Updated 05/02/2017-

Sunday, April 15, 2012

We love Macaroon

While i love macaroons, it is not easy to find the right one with the perfect touch of sweetness to suit my picky tastebud. The ones sold outside is usually overly sweet. Thus, my baking pals and i decided to sign up for macaroon baking class hoping to solve this problem.

the instructor demostating piping onto baking sheets.

pink plain macaroon

Earl Grey Macaroon

Into the oven they go!



Tadah! the end product!!!


I will not be posting the recipe for the above but feel free to email me if you are interested to find out where i attended the course.

Thursday, April 12, 2012

Perfect Scrambled Eggs

Scrambled Eggs to go with freshly baked croissant, baked beans and mini sausages never failes to be my favourite start of the day.

Here is my recipe adapted from noobcook
(serves 2)
- 4 eggs
- 1/2 tbsp fresh cream
- small knob of butter (roughly 20g)
- salt and pepper (to taste)

1. Heat pan and add in butter. break eggs into the saucepan. Do not whisk the eggs at this point.
2. Turn on to small flame and whisk the eggs in the pan using the spatula.
3. Keep stirring the egg mixture, and as soon as it starts to thicken a little, get it off the heat and continue stirring.
4. Alternate between stirring the eggs while they are on and off the heat, repeat a few times (about 3-4) until the scrambled eggs are of the right consistency (creamy and fluffy).
5. Take the eggs off the heat, mix in fresh cream to cool it down, season with salt and pepper 

Cooking Tips:- you may substitute fresh cream with crème fraîche, thickened cream, heavy cream or sour cream.