Thursday, 10 June 2021

#55 - Stir Fried Miso Udon Recipe | Toddlers Meals Ideas | Easy One-Pot Recipe


After such a long time, I am finally back in action. 

It has been almost 4.5 years since my last blog post. Amazing, isn't it? All these time went by us just like that. A lot has happened for me in the last 4 years. The best thing ever is that I have a new found motivation to want to cook more, bake more. This motivation comes from my greatest love of all time, my lovely baby boy who is soon turning 28 months old. 

If you are still here after all these years, supporting my little corner of passion in baking & cooking, I thank you from the bottom of my heart. Thank you for allowing me this space to pursue my little happy passion in food & to spread the love by sharing more tested & proven recipes with you.

To welcome myself back into action, please show me some love for me by subscribing to my new channel on Youtube. First video up, we have recipe #55 - Stir Fried Miso Udon Recipe! This is a simple go-to recipe which is very well loved by our little family of three. The portion in this recipe is just right for 2 adults & 1 toddler in my family but please feel free to up it to 3 packets of udon if you would prefer a more hearty portion! You will not regret it, I promise! 

Do try out this recipe and be sure to tag me on Instagram ( with your lovely creations! 👅 💋

Wednesday, 11 January 2017

#54 - Fruity Swiss Roll


Start of a new year, 2017!

I know I was not baking much for last year and this year, I hope to set things right! I really hope to keep to my resolution of uploading one recipe a week. Baking and sharing recipes are things I do to keep myself sane amidst my work and other chores. It is like a personal me-time. Since I enjoy these times so much, I promised myself that I shall work much harder to keep to this resolution of mine this year. I hope, I really hope so.

This is the second week of the year and I am starting my year with a Fruity Swiss Roll bake. I bought some really fresh good eggs from the wet market the other day and I was excited to use them in my bakes. Considering the fact that most of the eggs I used in my baking/cooking were bought from supermarket, this batch from the wet market was indeed different. They were much larger in size and the yolks were of a much fresher and brighter colour. It also gives the cake a really fragrant eggy smell when it is done. Love it! Nothing beats fresh and premium ingredients.

Will be trying out more versions of the Swiss Roll next. I think they make pretty good breakfast items as well as after-dinner dessert.


Recipe: Adapted & modified from Ochikeron.
Free printable version of recipe - Click here 


Sponge Cake
Eggs (separate the yolks from the whites) - 4 nos
Milk - 40g
Corn Oil - 40g
Vanilla Bean Paste - 1/4 tsp
Flour (sifted) - 60g
Castor Sugar - 80g

Whipping Cream - 200ml
Castor Sugar - 1 tbsp
Assorted fruits of your choice (diced)
* I used kiwi, strawberries, raspberries and mangoes


Sponge Cake

1. Preheat oven to 180C. Line baking tray with baking paper.

2. In a large bowl, beat egg yolks together with milk, oil and vanilla. Mix well.

3. Add in flour and fold it into the yolk mixture using a spatula. Ensure mixture is well combined and smooth. Once combined yolk mixture is done, set aside for later use.

4. In a separate mixer bowl, beat the egg whites until foamy using an electric mixer.

5. Then gradually add in sugar and continue mixing until thick and stiff peak.

6. Once it is done, fold in egg white mixture, one-third portion at a time, into yolk mixture until a well-combined batter is obtained.

7. Pour combined batter into baking tray and ensures that it is evenly spread out.

8. Tap baking tray against tabletop to remove air bubbles from batter.

9. Bake in oven at 180C for about 12 mins or until cake is lightly browned.

10. When cake is done, remove from oven and tap baking tap against tabletop to prevent shrinkage.

11. Remove sponge cake from tray and allow it to cool on cooling rack. Ensure cake is completely cooled before adding filling on the browned side of the cake.


12. To prepare the filling, combine whipped cream with sugar using electric mixer. Beat until soft peak.

13. Spread cream filling over the browned surface of the cake.

14. Top with diced fruits over the creamed surface. Leave a one-inch gap around the border.

15. Roll the cake in baking paper and cover with a layer of cling wrap. Rest the cake in fridge for at least 2 hours before slicing and serving. Best served chilled.

Thursday, 8 September 2016

#53 - Baileys Biscuit Brownies


Have you ever had that moment in the middle of the night when you are having a serious craving for something rich and chocolatey? Like a slice of decadent brownie for instance? 

Yes I just had that moment! 

And the result of me having this super duper strong craving, was me rushing to the kitchen and whipping up these basic and easy brownies bars with whatever limited ingredients I can find in my pantry. I was lucky that I happened to have all the basics that I need. And of course, how can i forget my secret ingredient! Baileys Irish Cream! Almost everything taste better with a couple tablespoon of this, don't you agree?

And the end product was... nothing short of being RICH! How I regretted not having some homemade Bailey Ice Cream to go with the brownies! I am sure that will elevate the taste to a whole new level. 

Please be warned that this brownie is really thick and rich and packed with all chocolate goodness. If you are not a MEGA chocolate fan, please stay away. Otherwise, do enjoy a little midnight indulgence. Enjoy :)


Recipe: Adapted & modified from Brownies & Slices
Free printable version of recipe - Click here (Updated!)

Chocolate, chopped into pieces – 350g
Butter, softened – 110g
Cocoa Powder – 25g
Instant Coffee Powder – 10g
Caster Sugar – 125g
Egg – 3nos (approximately 140g)
All Purpose Flour, sifted – 50g
Chocolate Biscuit, crushed into pieces – 80g
Baileys Irish Cream – 3 Tbsp
Walnut – 70g

1. Preheat oven to 180C and line baking pan (I used 9” square pan) with baking paper. Set aside for later use.

2. Using double boiler over low heat, melt the chocolate with the butter. Stir constantly until all the chocolate is melted.

3. Stir in cocoa powder, coffee powder and sugar. Make sure the mixture is well mixed. Remove the mixture from heat and allows it to cool for at least 10 minutes.

4. Beat in the eggs to the mixture until it is well blended.

5. Fold in flour to the mixture and add in the crushed biscuit. Combined well. Make sure the combined mixture is well mixed, with no trace of flour.

6. Add in Baileys Irish Cream to the final mixture. Mix well.

7. Pour the combined mixture into the prepared baking pan. Sprinkle walnuts on top.

8. Bake in the oven for 25-30 minutes or until your tester come out clean when inserted in the center of the brownie.

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