The weather is hot till I felt under the weather.  Cook one pot of no season congee,  added minced meat for taste and extra cai por omelette for the adults.






Bought these Taiwan 苋菜 – locally grown but used seeds from taiwan
It caught my attention at the veg stall bcoz it’s lighter green towards yellowish so I checked with the seller n was told these taste more tender den the local ones.. so I bought 2 bundle to try $1.80 for 2.



Steam minced with egg tou foo for the kiddos.




Minced meat
1 small egg
Ginger juice
Some salt
Some sesame oil
Some light soya sauce
1 tube egg you Foo

Steam ard 15min.

Stew daikon with soft bones..




One big daikon aka radish – cut

500g soft bones marinate with 4 tablespoons oyster sauce, some pepper, 2 tablespoon dark soya sauce
Leave it aside for at least 30min.

1 big red/yellow onions

Spring onion for garnishing

Corn starch + water for thicken.

Hot Water


Stir Fry the onions till brown and fragrant. Add in marinated soft bones to stir Fry till it’s cooked. Add in daikon and water enough to cover all the ingredients.
Bring it to a boil. Then covered and lower the flame for it to simmer.

If you are using a normal pot, it will takes at least 3hrs for the daikon and meats to be well flavour.
It takes abt an hour in a pressure cooker.
Make sure you check there’s enough water to stew it. Adjust the saltiness according to your liking if it’s not salty enough for you.
Once the texture teacher your expectation. Thicken it with corn starch and serve with some spring onions.


Chinese radish cake / pan fried radish cake

I been looking around for a recipe that will make me goes
I wanna make this!!!!  Now!
But going through many recipes shared
Many used more flour den radish Which I wasn’t very well in eating flour.
Until one day…..  I saw
chinese steam radish cake from domestic godess wannabe post.. reading through the recipe..
I felt this might be what am looking for.

My First attempt on making radish cake..
Using the domestic goddess wannabe recipe, Which I made some changes…
  it’s so yummy..
with loaded ingredients in it with every bites. I purposely cut the radish to thicker strips so that after steaming, there still be eatable radish fibre in it…
Bye bye to expensive radish cake.





Note in bold are what I used for 1/2 portion to make 1 loaf pan of radish cake.


1 kg Chinese white radish (daikon), shredded
I used 500g shredded daikon

170 g rice flour
85g rice flour

4 Tablespoons wheat starch
2 tablespoons wheat starch

40 gm Chinese sausage (臘腸)
I used 40g sausage as I didn’t used the Chinese bacon

45 gm Chinese bacon (臘肉) – I replace with the same quantity of Chinese sausage
I omitted

55 gm Chinese dried shrimps
I omitted

60 gm salted radish
2 tablespoons of salted radish – soaked for 10min.

2 shallots, thinly sliced
3 shallots, chopped

3/4 cup (180ml) unsalted chicken broth
I used 90ml chicken stock from prepack.

pinch of white pepper

Instructions –

Steam the Chinese sausage (and Chinese bacon, if using) for about 5 minutes. Once steamed, let them cool before finely dicing them.

I skipped this steaming method.

If you are using dried radish, soak them in warm water for about 10-15 minutes before chopping them into small pieces.

I used ready chopped dry radish. So soak in water for 10min.

Similarly, soak the dried shrimps in warm water also for 10-15 minutes. If the shrimps are big, chop them into smaller pieces. I used smaller shrimps so I left them whole.

In a large bowl, mix together rice flour and wheat starch. Set this aside.

Add a little oil into a heated wok. Fry the Chinese sausage (and Chinese bacon) for a minute or so.

I didn’t add oil. I used the oil from the sausage instead.

Add dried shrimps and fry until fragrant.

Add dried radish and fry a further one to two minutes. Transfer this into a bowl and set aside.

In the same wok, add a little more oil. Fry the shallots until they are soft

Add radish and stir-fry for a couple of minutes.Season with white pepper. Add chicken (or vegetable) stock.

I added chicken stock.

Cover the wok and cook over medium heat until the radish has turned tender and translucent. This will take about 4-5 minutes. Once cooked, transfer this (carefully) into a large bowl. Add the flours and stir to mix.

Add the cooked ingredients and stir until well-distributed. You should be able to stir the mixture without needing much force. If you find that you need to put in quite a bit of effort to stir, add a little water.

Transfer the mixture into a lightly greased 7×7-inch pan, or 8-inch round pan, or 2 9×5-inch loaf pans.

I used a disposable loaf pan.

Smooth the tops and steam over high heat for 45 minutes to 1 hour. To test if the cake is done. insert a chopstick into the cake. If it emerges cleanly, then it is ready.

I used electric steamer and steam for 45min.

Cool the cake, wrap with cling film and refrigerate for 4 hours before cutting into pieces and pan-frying them with a little oil. Alternatively, you can also eat the cake as is, garnished with chopped spring onion, fried shallots and sliced chili.



C the fibre of the radish… 


Served with xo sauce Since I didn’t add dry shrimps in it. Yummy yummy yummy!!!!  I made extra portion to frozen so I can have it any time when I need to satisfy my craving.








Sales item – cake box

I bought extra for my own usage. Suitable for tall agar agar cake or tier cakes.
Only 1 size available . 3 Available
White with transparent window panel as seen in the picture.

Self collection only. Not suitable for postage. 
Collection @ jurong point / boonlay mrt / pioneer mrt only.

SGD $10 each


12 inch : 36*36*35cm

Pandan chiffon cake 2

Finally after and After failing countless of times..  i made a decent looking pandan chiffon cake with natural pandan juice Which had a  spongy texture…and Browning crust.

Used back this
pandan chiffon cake recipe
Which I tried few days ago. But I made some amendment again.

Ingredients for egg yolk mixture:

3 egg yolks

2 tbsp pandan extract homemade (blend 6-8 Pandan leaves with some water to aid blending den Sieve aways the fibres.  Leave in a container at least 1-2 days.  Used the extract tat sunked at the bottom.

75g coconut milk – I used 65g coconut cream mixed with water to get 75g coconut milk

1/8 tsp salt

2 tbsp corn oil

15g caster sugar ( I reduced sugar)

70g cake flour

Egg White Mixture:

3 egg whites

1/8 tsp cream of tartar

50g caster sugar

(1) Mix all the egg yolk ingredients together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.
(3) Gently fold egg yolk mixture with egg white mixture until blended.
(4) Pour into a 7″ bake at 170c for 10min lower to 150c for 35min or till cake is baked.
(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
(6) Slice and serve.

– Please adjust temp n timing according to how your oven works.
– The eggs I used weighs 65g including shells.






Hand knead Champion assorted bread

When I saw this post from
bakeforhappykids – champion garlic bread
My eyes brighten up bcoz I been wanna to try this recipe Wu Pao Chun Champion Toast (吴宝春金牌土司)
that been highly raves by many bloggers but they did it into long Which I had never done before and dun dare to take up the challenge…
Seeing this gave me courage to give it a try Since it’s so highly raves.. it must be good…
And what I like is no milk powder needed… no egg used in it..

I very stubborn.. wanna to use hand knead and now my arms are aching like mad… but
It’s so worth it..
It’s so pillow soft…
So it’s do-able with hand knead

On the 2nd day
The bread is still very soft. Texture still very good fluffy.

For the champion bread dough:

I made some changes in bold

300g bread flour
25g sugar
1 tsp salt ( I used 1/2tsp)
15g unsalted butter, soften at room temperature ( I used salted butter )
3/4 tsp instant dry yeast ( I used 1/2 tsp + 1/4 tsp to get 3/4 tsp yeast )
200ml milk, lukewarm*

*The milk in this recipe doesn’t require scalding but need to be lukewarm or at least room temperature for efficient proving.

Using your hand ,mix all dough ingredients (except butter) to form a dough. knead the dough until it is smooth in its texture. If you are kneading by hand, you need good muscle and endurance to keep kneading until the dough is smooth.

Mix in the salted butter and keep kneading at by hand (about 15 – 20mins) until dough is elastic and can stretch to form thin and translucent membrane. Allow the dough to rise for about 60 mins or until doubled in size. At this point, you can either store the dough in the fridge to use it on the next day or use it now.

Divide dough into 6 equal portions,
(I weighed, 80g each)
then allow to rest for another 10 mins. Flatten each portion of dough, And use the ingredients you prepared. Repeat the same shaping method with the rest of the dough. Place them on a baking tray lined with baking paper and allow them to rise for another 1 hr or until doubled in size.
Egg wash for baking:
1 egg yolk
1 tbsp milk

Preheat oven to 180°C or 160°C fan forced.

Beat both egg yolk and milk roughly with a fork until combined.
Apply egg wash on the surfaces of the dough.
Bake at 180°C (or 160°C fan forced) for 17 mins or until golden brown. Transfer the breads immediately onto a wire rack to cool. Serve when they are slightly warm or at room temperature.
I baked with
– Sliced mozerella cheese slice
– sausage
– honey Baked Ham + cheese slice