Scrambled Egg and Potato Wrap

Saturday, May 31, 2008

There is nothing nicer than to start the day with a hearty breakfast. This hearty breakfast wrap is an easy meal to prepare for those who is always on the go. Once prepared, you can easily packed it to your office as your heart breakfast or even as your light lunch. This is exactly what my hubby and I did when we prepared our tortilla wraps. You can basically put any ingredients that you love into the wraps. So for our breakfast today, I had used the leftover of the potatoes that I had and some eggs as the main ingredients in our wraps.


2 tortillas
2 large lettuce leaf
2 potatoes, peeled and diced
2 eggs
salt and pepper
Italian seasoning


  1. Peeled and diced the potatoes and placed in a pan over medium-high heat with cooking oil.
  2. Put in salt and pepper to taste. Sprinkle some Italian herbs seasoning on the potatoes.
  3. Cooked the potatoes until fork tender about 10-15minutes and removed from the pan. Put the potatoes aside.
  4. Beat 2 eggs in a bowl. Salt and pepper to taste.
  5. Return the pan to heat, scrambled the eggs until well done and removed from the pan.
  6. Warm the tortillas.
  7. Put the potatoes and eggs in the tortilla. Add in some thousand island dressing and roll.
  8. Serve immediately or keep tortillas in an airtight container, or store individually in plastic wrap.


Emperor Chicken Herbs & Spice Mix

Tuesday, May 27, 2008

Okay folks, I cheated for this dish. I just got myself a packet of Spice Mix and 1 whole chicken and WA LAH, the dish is almost done. This type of Spice Mix is widely available over the shelves in hypermarkets and supermarkets and suitable for people who do not have enough time to prepare everything from a scratch.


1 packet of Emperor Chicken Mix (plastic wrapper and aluminium foil incl)
1 whole kampung chicken

  1. Apply the spice mix onto the skin and inside the chicken.
  2. Wrap chicken in plastic wrapper, followed by aluminium foil.
  3. Steam for 1-1 1/2 hours over low flame.


Fried Radish Cake (Char Chai Tau Kueh)

Basically there are many version of names for this dish. When I was small, I used to call it Char Chai Tau Kueh. When I was studying in KL, I heard people calling this dish Char Lou Bak Kou or Char Kuay Kak. So, whichever u prefer to call it, it is still the same dish. I used to think that Char Chai Tau Kueh consist of radish, but I guess that it used to be one of the main ingredients in this dish in the past but nowadays, due to the economical reasons, radish it is rarely or no longer found as part of the ingredients in this dish. Even the one I made today is without radish. I got this recipe from Pigpigcorner and made some modifications myself by adding in dried shrimps in my Kueh and gave the spring onions a miss since I am never a lover of spring onions.


Chai Tau Kueh
1 cup rice flour
2/3 cup cold water
1 1/3 cup hot water
100 dried shrimps, soaked and chopped coarsely, sauteed till fragrant

Sesame oil

For frying a plate
1 plate of cubed Chai Tau Kueh
1 handful taugeh
2 stalks spring onions / chives (optional)
1 egg
1 tbs garlic, chopped
1 tbs chai poh
Chilli sauce/ chilli oil (optional)
Light soya sauce
Dark soya sauce


  1. To make Chai Tau Kueh : Mixed well all the ingredients and pour into a pan. Steam at high heat for 30 -45 minutes.
  2. To fry one serving: Using a non-stick pan, heat 1 tsp of oil and fry Chai Tau Kueh till fragrant and charred.
  3. Heat 1 tsp of oil, add chopped garlic and fry until fragrant before adding the chilli.
  4. Add the chai poh and saute all ingredients till well mixed.
  5. Add in pan fried Chai Tau Kueh and dark soya sauce.
  6. Once well mixed, break an egg into it and scramble the egg.
  7. Add in taugeh and stir fry (do not over cook), light soya sauce and pepper to taste.
  8. Dish out and sprinkle with some fried dried shrimps and spring onions.
  9. Serve will its piping hot.

Comments: Its better to prepare the Chai Tau Kueh overnight before frying the dish. I made mine all at one time, I felt that my Chai Tau Kueh is still a bit damp and not well formed enough. Therefore, I couldn't maintain the cube form when frying the dish.


Sweet and Sour Pork (Ku Lou Yuk)

Saturday, May 24, 2008

Oh, today is the day! Hubby finally realised his promise to cook Sweet and Sour Pork. Its been a very long time ago since he made that promise. (Believe me, its been a long long time ago) You must be wondering why must it be Sweet and Sour Pork and not any other dishes. Well, the reason is very simple. Sweet and Sour Pork (Ku Lou Yok) has always been my favourite dish since I was small. My mom always cook this dish whenever I return home. Okay folks, I got a confession here, I am more a carnivore person, I just love meat and don't get me wrong, I do take veges as well since I know the goodness of a balance and healthy diet. Hubby been busy preparing for D-Day. Last night, we went shopping for the ingredients to make this dish. Its kinda funny to explain to Hubby what is the ingredients written in the cookbook and the location of the ingredients placed in the hypermarket when we were doing our shopping. To a certain extend, he is kinda confused with what is stated in the cookbook but after some brief explanation, he understands it completely and today he completed his task with FLYING COLOURS. It tasted so delicious.
So ladies and gentlemen,


500 ml oil for deep-frying
300-500g pork (with fat)
corn flour for coating pork
1 green capsicum, sliced
1 tomato, cut into wedges
1 onion, sliced
1 cucumber, cut into wedges
1 can of pineapple

1/2 tsp salt
1/2 tsp sugar
1 tsp oyster sauce
1/2 tsp sesame oil
1 egg
1 tbsp shaoxing wine
1 tsp bicarbonate of soda
3 tbsp water

1 tbsp plum sauce
3 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp sugar
1 tsp salt
1/2 tbsp vinegar
100ml water

  1. Cut pork into 1/2 inch thick and pound with the back of the knife until tender. Then cut into cubes.
  2. Add in marinade and marinate for 30 minutes.
  3. Coat pork cubes with corn flour and deep-fry in hot oil until golden brown. Dish and drain.
  4. Leave 1 tbsp oil in work, stir-fry capsicum, tomato, onion and pineapple until fragrant.
  5. Pour in sauce and bring to cook till its thick.
  6. Add deep-fry pork and mix well.
  7. Dish up and serve.


ABC Soup

ABC soup has always been a favourite of dearie Hubby. It appear countless time on the dining table everytime we went back to his parents' house. He loved to slurped his soup while its piping hot. Since today he decided to realise a promise that he made quite a long time ago, I decided to boil his favourite soup. This soup is as easy as ABC to prepare. Hey, is it because of this reason, we call it ABC soup. Left me wondering for a while for the name of this soup.


1 chicken carcass (you may used any type of meat, e.g spare ribs, chicken meat)
5 potatoes, cut into chunks
2 carrots, cut into chunks
3 onions, peeled and sliced
white pepper to taste
salt to taste
1500 ml boiling water


  1. Place all ingredients into a double-boiler.
  2. Double-boil at high heat for about 3 hours.
  3. Add salt and pepper to taste.
  4. Serve hot.


Vanilla Cupcakes

Everytime I logged into the internet, one of the must see blogs will be those about Cuppies. They are simply cute and adorable. I had always wished I had the skills to made those cute and lovely cuppies. And today, I had finally managed to make some though not as lovely as those in the blogs that I've seen, I am still happy for my effort. Will definitely try more cuppies recipes and hoping to get the correct piping skills.. Oh God! I am so tempted to sign up for the decorating courses in Wilton after making these. Do wish my dreams comes true when my budget allows ya.. ^Keeps fingers crossed^.


Vanilla Cupcakes
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups (210 grams) all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup (60 ml) milk

Buttercream Frosting
2 cups (230 grams) icing sugar, sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 tsp vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

  1. Cream the butter and sugar until light and fluffy.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Beat in the vanilla extract.
  4. In a separate bowl whisk together the flour, baking powder, and salt.
  5. Add to the butter and egg mixture, along with the milk, and beat until combined.
  6. Evenly fill the cupcakes liners with the batter and bake for about 18-20 minutes or until nicely browned and cake tester inserted into a cupcake comes out clean.
  7. Remove from oven and place on a wire rack to cool.
  8. Once the cupcakes have completely cooled, frost with icing.
  9. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.
  10. For the frosting, cream the butter until smooth and well blended.
  11. Add the vanilla extract.
  12. With the mixer on low speed, gradually beat in the sugar.
  13. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.
  14. Tint the frosting with desired food color (optional).


Yam Cake (Wu Tau Koh)

Thursday, May 22, 2008

Yam Cake or better known as Wu Tau Koh in Cantonese was a popular savoury cake for the Chinese community. My Grandma (Ah Ma) used to steamed this delicacies for me and my sister when we were staying in her house during weekend and school holidays. Since she left us, nobody can make the same taste of the Yam Cake she make. Today, I have decided to make Yam Cake myself using Lily's Wai Sek Hong recipe. Taking a bite of this Yam Cake that I made certainly do bring back fond memories of my Ah Ma though her Wu Tau Koh is still the best I ever tried, mine Yam Cake is nothing compare to yours. This post is to pay a tribute to you, Ah Ma. I'll always keep you close in my heart. I miss you Ah Ma!


A) 250g yam, diced and coat with 1 tsp 5 spice powder
1 cup water

B) Mix together and sieve:
125g rice flour
20g tapioca flour
1 cup water
1/4 tsp potassium carbonate & sodium bi-carbonate solution(optional)
150 g yam, sliced thin, steam then mashed

1 tbsp chicken stock granules
1 tsp soya sauce1 tsp salt
1 tsp sesame oil
1 tsp sugar
Dash of pepper

100 dried prawns, soaked and chopped coarsely - use the food processor
4 shallots, sliced and mix with 1 tsp oil, microwave on high until crispy
2 stalks spring onions, chopped
2 red chillies, chopped


  1. Heat 4 tbsp oil and saute dried prawns till fragrant. Remove 3/4 and set aside for garnishing.
  2. Add 2 tbsp oil to the remaining oil in the wok, add (A) and stir fry well. Mix in water and bring to a boil.
  3. Add in (B) and seasoning and cook till batter is fairly thick.
  4. Pour thick batter into a well-greased 22cm round tray.
  5. Steam till kuih is set and cooked through. Spread the garnishing on top and press lightly. Leave aside to cool.
  6. Serve yam cake with chilli sauce.

Comments: Yam Cake is best serve with sweet sauce or chilli sauce. I had mine with the famous Kampung Koh Chilli Sauce. Yummy!


Sardine Rolls

Wednesday, May 21, 2008

I have been craving for sardine roll after seeing its recipe on the Internet. The rolls definitely brings back memories during my schooling days where I used to buy the rolls from my school's canteen. So, I decided to give it a try on the recipe. Hmm, though the outcome of the outlook of the rolls are not that impressive, but the taste definitely was GOOD! Yummy! ^Drools^........


250g butter
500g flour
a pinch of salt
cold water
1 egg, beaten (used for glazing the rolls)

1 can of sardine in tomato sauce
1 onion, chopped
2 red chillies, chopped
a squeeze of lime
salt and pepper to taste


  1. Mix flour and butter using rubbing in method till they become like breadcrumbs consistency. Add in salt and pour in cold water and knead into dough. Wrap in plastic bag & put inside the fridge while you’re working on the filling.
  2. Mash sardine. Add in the rest of the ingredients.
  3. Roll out the dough thinly. Cut into rectangles. Put in the filling and roll. Do little cuts on the rolls before glazing them with beaten eggs. Bake for 40 mins, 175C.


Oreo Cheesecake

Monday, May 19, 2008

19th May is my birthday. Instead of going out, I had chosen to stay at home to bake myself a cake this year since me and hubby had my birthday dinner last nite. Out of so many kind of cakes, I had chosen Oreo Cheesecake since cheesecakes is always my favourite cake. Me and hubby went out to a nearby hypermarket to buy all the ingredients needed to bake the cake after having our breakfast.


18 oreo cookies, crushed ( I had increased to 25 oreo cookies to have a thicker crust)
80g of melted butter
24 ounces cream cheese, softened
1 can sweetened condensed milk (I had reduced it to 410g to make it less sweet)
3 eggs
2 teaspoons vanilla

  1. Mix Oreos and butter.
  2. Press them down in a greased 9inch spring form pan .
  3. In a large bowl, cream together remaining ingredients until well blended.
  4. Pour into spring-form pan.
  5. Sprinkle a bit of the crushed Oreos cookies on top of the batter.
  6. Bake for 45-60 minutes at 150ºC.
  7. Don't bake till it cracks.
  8. Cool to room temperature and chill in the refrigerator before removing pan.

Comments: I had placed some Oreos cookies on top of the cheesecake as decorations since I have some leftover of Oreos.


Apple Crumble with Vanilla Ice-Cream

Saturday, May 17, 2008

Today, I had baked apple crumble pie to surprise hubby for our breakfast the following day. The recipes are simple and easy to follow.

5 apples
250g white sugar
200g plain white flour
120g butter
1 cinnamon stick

Tip: You can reduce the amount of sugar if you wanted a less sweeter version. I will reduce the amount of sugar the next round for this recipe coz hubby and I felt that it's a bit too sweet too our liking.


  1. Firstly, peel and core the apples and roughly dice them into chunks.

  2. Put the apple chunks into a pan, add three quarters of the sugar, the cinnamon stick and cover.

  3. Allow to stew gently for half an hour or lesser, stirring occasionally with a wooden spoon. Keep checking as they can easily burn at the beginning.

  4. Check that the fruit is cooked by mashing it a bit with the wooden spoon. The apples should be soft but not puréed.

  5. Put the apples into the serving dish and allow to cool.

  6. Mix the white flour, remaining sugar and the butter with your fingers in a bowl until it becomes like a breadcrumb consistency.

  7. Set the temperature of the oven to 150ºC.

  8. Cover the stewed apples with the crumble topping, without pressing down.

  9. Bake for approximately 30 minutes or until the crumble is golden brown and crunchy.

  10. Spoon a helping of apple crumble into a dish and serve with vanilla ice-cream.

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