Archive for the ‘Recipe’ Category

Apple Foldovers


I saw how easy it is to make Apple Foldovers on Asian Food Channel, so I decided to give it a try! And indeed it is easy!

The secret to the apple stuffing is to add a dollop of butter when you’re cooking the apples over the stove!


How to Make:

  • 5 small Royal Gala Apples (chopped)
  • 1/2 cup brown sugar
  • 2 tsp of cinnamon (I like a stronger taste)
  • 1 TBSP of water
  • 1/2 cup raisins
  • 1/2 a lemon (juiced)

Simmer the above ingredients for about 20 min till apples are soft & brown & thick.


  • 1TBSP of flour
  • 1 dollop of butter (around 1 TBSP)
  • 1 tsp of vanilla essence

Stir until mixture thickens.

Cut 25cmx25cm pre-made puff pastry sheets into quaters.

Fill each quater with 1TBSP of apple stuffing.

Seal edges of puff pastry with egg wash. Press down & use back of the knife to “cut” in semi circular patterns on the edges.

Bake in oven at 175 degree celsius for 25 minutes.

This is a very easy to make desert for any occasion!




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Miso Glazed Salmon

Cooked dinner at home today and on the menu is Miso Glazed Salmon!

Simple and delicious meal to cook at home!

Ingredients (for 4 pax)

2 TB of miso paste – can easily obtain this in most supermarkets
2 TB of light soya sauce
2 TB of hot water
1/4 cup of brown sugar

Mix these together in a cup/bowl until all is throughly mixed and dissolved. Set aside.

Place salmon fillets in a lightly oiled rectangular baking tin/dish.

Spoon miso mixture over the salmon and ensure it’s evenly spread.

Grill it in the oven at 220 degrees Celsius for about 10 minutes or until salmon is slightly flaky.

Wah lah!!!

Dinner is served!

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Tiramisu Recipe


I’ve been getting numerous requests for this recipe by friends and family. So I decided to share this with the rest of the world! Happy cooking!

Recipe for Tiramisu


500g of Mascarpone Cheese

4 eggs (yolks & whites separated)

4 tablespoons of sugar

4 tablespoons of Rum/Cognac

4 tablespoons of milk

1 cup black coffee

Cocoa powder (to sprinkle when finished)


milk, coffee, 2 tablespoons of sugar & 2 tablespoons of rum/cognac in a
large bowl

24 lady fingers or sponge cake in the above mixture

a rectangular glass/aluminum foil pan with 12 of the soaked lady fingers

egg yolks & 4 tablespoons of sugar. Add mascarpone cheese & 2 tablespoons
of rum/cognac. Mix together well.

egg whites until stiff peaks form, and then fold into the mascarpone cheese

half the mixture on the soaked lady fingers. Layer the other 12 lady fingers
and cover with the remaining mascarpone cheese mixture. Be sure the mixture is
spread evenly in each layer.

for at least 2 hours (But I recommend
chilling it overnight)
. Just before serving, sprinkle generously with cocoa


I do my own little improvisations from this recipe, so see how creative you can do it yourself! 🙂

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Dijon Mustard Chicken Breast

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Since I’ve not cooked for the longest time, I’ve been yearning to find some time to cook & some willing friends aka guinea pigs to dare to try my cooking! (dunno why somehow I give people the impression I’m hopeless in the kitchen)

I remember I saw this recipe on Ready Steady Cook when it was aired in Manchester and really wanted to try it out at home! Finally I can! haha…. BUT, when I went online to search for the recipe they didn’t have it! 😦 So adventurous lil me went to innovate my very own Dijon Mustard Chicken Breast recipe! (Bet if my friends knew they would’ve backed out immediately)

Luckily, it turned out wonderful! the chicken breasts were nice and juicy with lotsa flavour, not to say extremely unique!

Heehee…. served it with a side of my famous creamed mushrooms, sauteed onions and japanese salad. And of course I ended off the sumptuous dinner with my speciality – Tiramisu!!!! Yummm…

Here’s my recipe:

Mustard Stuffing:

  • 4 TB of Dijon mustard
  • 3 teaspoons whole mustard seeds in cider vinegar
  • 2 TB of Mayonnaise
  • 2 TB of butter (softened)
  • 1 teaspoon of chopped garlic

4 whole chicken breasts with skin

How to prepare:

  1. Cream all the ingredients of the mustard stuffing together until well mixed
  2. Use your finger and make a little pocket under the chicken skin
  3. Put a spoonful of stuffing into the pocket until it filled and bulges out like a pillow
  4. Coat a large rectangular Pyrex dish with olive oil
  5. Place chicken breasts onto a large rectangular pyrex dish with skin facing upwards
  6. Sprinkle salt, ground black pepper and some mixed herbs over the chicken
  7. Cook in a pre-heated oven at 200 degrees celsius for 30min.

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