Thursday, November 29, 2012

Fluffy Chocolate Chips Pancake | 蓬松巧克力片煎饼

Since I have tried out the basic pancake, both my kids like it very much. This is my 2nd attempt of the other type of pancake and I found out it’s fluffy and it’s best serve while still hot.
I have adopted the recipe from Kitchen Trails and made some modifications and surprisingly the result is very welcoming from my kids! Yeah :p

1 cup all-purpose flour
2½ tbsp sugar
½ tsp baking soda ( I skipped this)
½ tsp salt
1 tsp baking powder
1 egg
2 tbsp butter, melted
¾ cup milk
¼ whipping cream
3 tbsp chocolate chips

Just mix evenly flour, sugar, baking powder and salt in a medium bowl.
In a large bowl, whisk together milk and egg, then pour in melted butter and mixed.
Gradually add in the flour mixture into the milk mixture; just simply stir until no large lumps remain.
Add in chocolate chips and stir evenly, do not over mix.
Heat the non-stick pan or griddle over medium-low, pour in 2-3 tbsp of batter at the center.
Cook until bubble appear on the surface and the side of the pancake is dry up
Flip over to the other side and let it cook until golden brown.
Serve while still hot.

Wednesday, November 28, 2012

Lemon mayonnaise | 柠檬蛋黄酱

Oh no….i cannot believe it’s so tasty! ( if you like lemon). It’s simple and easy homemade jam plus cheap and no preservative.
It is jam, filling….etc. Yes, depends on how you would like to consume it.
I have spread in on bread…hmm….a bit sour. I still rather eat it with my basic pancake. It’s the best matching ever!

Thank you Carol for this great recipe, you always give me surprise.
However, my version is a bit sour as my lemon is big LOL. I should exactly follow the recipe which is 80ml instead of 110ml.However, my version is a bit sour as my lemon is big LOL. I should exactly follow the recipe which is 80ml instead of 110ml.

2 lemons (80ml lemon juice)
90g sugar
2 egg yolks
60g butter


1. Whisk egg yolks in a small bowl.
2. Gradually add in lemon juice and stir evenly.

3. Sieve the lemon mixture and add in butter and sugar.

4. Whisk the mixture evenly.
5. Cook the mixture on top of simmer hot water, stirring all the while.

6. Cook until the liquid turn thickens but still able to pour out.
7. Store in tight jar while it’s cold.
8. Keep for 1 month.

Tuesday, November 27, 2012

Spinach Wolfberries Porridge | 菠菜枸杞瘦肉粥

We always used to steam and puree the vege then mix with porridge for baby, this is the most easy method. However, the taste would not as good as the result if we work harder a bit.

2-3 bunch Spinach
10g wolf berries 
1 bulb garlic
1 tbsp olive oil

1. Wash and rinse spinach, cut in around 5cm long.
2. Soak wolf berries until soft and rinse 2-3 times.
3. Pound the garlic
4. Heat the olive oil at medium heat n sauté garlic until fragrance
5. Add in wolf berries and stir for few second and pour in spinach
6. Continue sauté until the spinach just cooked. Do not overcooked.
7. Dip up and blend to mash when it’s not very hot.

To serve
Spoon up 1 tablespoon of spinach and mix evenly into the cooked porridge at the moment you would like to feed your baby.
*Do not mix the spinach in the cooking porridge else the vege will overcooked and turn “yellow”.

The balance of the mashed vege can store in freezer as food cubes and serve for next meal.

Creamy Mushroom Soup | 奶油蘑菇汤

This is my 1st attempt to try out this so called “western soup”. Apparently, it’s much different than Chinese traditional mushroom soup which is sweet and light.
This soup is delicious and packed full of mush roomy goodness. Once you have tasted this soup, you will no longer want to buy the can’s soup at grocery store!

Serves: 2-3 person

30g butter
200g fresh mushroom, sliced ( I used white button mushrooms )
2-3 tbsp plain flour (adjustable to your desired thickness)
500ml chicken stock or plain water
80ml double cream ( I used cooking cream)
3 tbsp fresh milk
50ml sherry ( I d’t put as my kids will drink the soup too)

1. In a saucepan, melt butter in medium heat.
2. Sauté onion for 1-2 minutes. Add in mushrooms and stir until tender.
3. Sprinkle flour over mushrooms.
4. Pour in stock/water, a little at a time, stirring constantly. Can stir in sherry at this time.
5. Gradually adjust the stock/water and flour to your desired thickness. Bring to boil.
6. Reduce the heat, stir in cream and milk. Heat through, without boiling.

I serve with Bruschetta

Bruschetta | 烤面包片

Bruschetta is an antipasto from Italy. It’s toasted bread rubbed with any topping as you desired. Variation topping may include tomato, garlic, vegetables, red pepper, and cheese.
Bruschetta usually serve as snack or appetizer. I like to serve with creamy mushroom soup!

1 stick French loaf
2 bulb Garlic
Olive oil
3 tbsp curry powder
3 tbsp whipping cream
Cheddar cheese/ pizza cheese

1 tsp corn flour
1 tbsp soya sauce
1 tsp chicken stock powder


The filling
1. Clean and chop chicken into small cubes and marinate with season. Set aside.
2. Peel and clean potato and chop in small cubes.
3. Pound or mill the garlic
4. Heat olive oil in the medium heat; add in garlic and sauté until fragrance.
5. Add in chicken cubes and potato cubes; keep on sauté until almost done.
6. Add in whipping cream and sprinkle curry powder.
7. Dip up and set aside.

1. Cut the French loaf around 5cm thick.
2. Use a small knife or bread spread knife cut a round shape at the center. But do not cut through.
3. Press the center into the underneath of the loaf. ( you will make a small hole)
4. Fill up with the filling and sprinkle with cheese as topping.
5. Bake in oven until cheese turn color at 180c (approximately 5-10 minutes)

Wednesday, November 21, 2012

Black Sesame and Spring Onion Porridge | 黑芝麻蔥花瘦肉粥

⅔ spring onion
Lean pork ( I used 梅肉) – cut in 4cm cube size
Rice + millet (according to you baby portion)
Water or anchovies’ soup
1 tsp Olive oil
1 tbsp black sesame powder

1. Wash and rinse the rice until clean.
2. Pour in water or anchovies’ soup and cook for porridge.
3. Once the water is boiled, put in the lean pork.
4. Chop spring onion until very fine set aside
5. Once the porridge is almost done, put in the onions, sesame powder and olive oil.
6. Stir evenly and ready to serve.

Tuesday, November 20, 2012

Potato and Onion Porridge | 马铃薯洋葱粥

Nutrition Facts:
Vitamin A, Vitamin C, Potassium, Carbohydrates, Vitamin B1…etc.
Can cope with the disease that often affects infants such as coughs, colds, and intestinal worms.


1 onion
1 potato
2 cloves garlic
2 tsp Olive oil
Some water

1. Peel and clean all the ingredients. Cut in small cubes.

2. In a non-stick pan, heat up with olive oil.
3. Put in the garlic and potato, toss until half cooked.
4. Can add some water if it’s too dry.
5. Add in onion cubes and toss until onions just soften and potato is just cooked.
6. Dish up and blend to puree.

7. Mix with porridge and serve.

My little Iris likes is so much! yum yum....mummy love u so much :3



Monday, November 19, 2012

CHUNg's Pan Mee | 钟家版面


pm me if you would like recipe.

Sunday, November 18, 2012

Learning Alphabets - Stage 2

Starting to teach Austin to learn more words from alphabets A - Z as he already can pronounce and identify all the 26 alphabets.

Here's my own DIY learning sheets.
Just a sharing if you are interested. Just pm me or leave a comment if you would like a copy.

Tuesday, November 13, 2012

Anchovies Powder | 江鱼仔粉

Other than using anchovies's soup for cooking porridge; here's another simple and easy way which also giving better taste to the porridge.

Anchovies with any amount, i used without head and deboned anchovies.

1. Clean and wash the anchovies in clean water at least 3 times to reduce the salty.
2. Drain up the anchovies, wait for a while or until no more leaking water flow down.
3. Put under then sun for 30mins-1 hr (optional)
4. Arrange the anchovies on a baking tray and bake for 10-15mins at 180C.

                       Baked anchovies and ready to blend

5. Blend the anchovies until powder form.
6. Sieve out the anchovies powder and store in tight jar.

                             Sieve the anchovies powder

Tuesday, November 6, 2012

日式炸鸡 | Japanese Chicken Karaage

I only notice this fried chicken also sold in Jxsco’s food court in 1U. I get attracted by a local blogger about this bento and I know I will cook it very soon as someone in my house is carving for Japanese food.

I love fried chicken definitely. My mum who always keep complaining after we had lunch/dinner at local Japanese restaurant also said this bento “can eat”….wakaka

3 bone/debone chicken thighs (with skin on)
2 sheets nori
Cabbage thinly shredded

1.5 tbsp Japanese soy sauce ( any other brand is up to u)
2 tsp Mirin ( or 绍兴酒)
Pinch of salt
1 tbsp grated ginger
1 tbsp grated shallot


5tbsp potato flour
3tbsp self raising flour
3tbsp iced cold water
Oil for deep frying


1. Marinate chicken with all seasonings, keep inside the fridge for 1 hour or longer.
2. Mix potato flour and self raising flour together.
3. Pour in marinated chicken and add in iced cold water then mix well.
4. Deep fry the chicken in hot oil and drain on a wire rack.
5. Soak the shredded cabbage in iced cold water; dip up for serving.
6. Once all chicken finished fry;  return the fried chicken into the hot oil and deep fry again for a while.
7. Use the same hot oil, fry the nori for few second and dip up. Cut in small pieces.
8. Serve the fried chicken with shredded cabbage, nori, and drizzle with Japanese mayonnaise.

不能抗拒的basic pancake


Here's the simple and easy + yum yum pancake for breakfast if you have run out of idea what to eat for breakfast.

1 cup all-purpose cake flour (no need to sieve)
2 tbsp sugar
1 tsp backing powder
pinch of salt
1 cup milk ( i just use low fat milk)
2 tbsp melted butter
1 large egg

1. Combine flour, backing powder and sugar. Put aside.
2. In a medium bowl, whisk together egg, milk and butter evenly.
3. Add in the flour mixture; whisk until just moistened (do not over mix).
    You will get few small lumps....are fine.
4. Heat a nonstick pan, moisten will oil ( i just use the remaining melted butter).
    Do not put much oil/butter,just very very very little.
5. Spoon 2-3 tablespoons of the batter in the center of the nonstick pan.
    Cook until the surface of pancake have some bubbles and a few burst; around 1-2 mins.

6. Flip carefully with a thin spatula and cook until browned on the underside.
7. Serve warm, with desired topping (honey,cheese cream and this is optional)

* I use hand whisk

Black Sesame and Spinach Porride

This a healthy and delicious porridge not even for baby, but also for you and me.

10 scope rice ( white rice mix with millet) - for my both kid's portion
small slice of lean pork

Anchovies soup
1 tbsp wolf berries
small punch of spinach
1 tbsp black sesame powder

1. Soak the rice in clean water for over night if you wanted to shorten the cooking time.
2. Cook the rice in slow cooker with anchovies soup
3. Blanch the lean pork in boiling water for 1 min. Drain and discard water. Put the lean pork in the cooking rice.

4. Small bunch of spinach, water will clean water and add small pinch of salt. Rinse and drain to remove water and set aside.
5. Soak the wolf berries in water until soft and rinse it out.
6. While the rice cook become porridge, put in the spinach and take out the spinach once it's cooked.
7. Smash the wolf berries and put into the porridge.

8. Blend the lean pork and spinach and put into porridge and mix.
9. Add in black sesame powder and stir evenly