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Taaadaaaaaaaaa finally i get to make my own Apam Balik aka Apam Pulau Pinang... whenever i go to night market in Malaysia, I always make a point to buy this Apam... u can either do it thin and crispy or a thick one like pancake.. recipe fm Ms Oreo

2 cups flour
½ cup sugar
1 tsp soda bicarbonate
1 tsp baking powder
1/2 tsp yellow colour
1 large egg
1½ cups water ( i use milk)
A little of planta or butter

Peanuts, sugar and cream corn

1. In a blender.. blend egg and sugar till fluffy
2. Add soda bicarbonate, baking soda, water and yellow colouring (remember to sieve ur soda) and continue to blend
3. Add flour... blend till well blended
4. On a medium low fire heat up non stick pan
5. Apply a little butter and pour a scoop of batter.. once u see little bubble foaming add sugar, peanuts and cream corn before folding it into two...


Sorry guys.. TGIF... weekend mood... time for my oven to take a breather hehehe...but knowing me.. i still need to do something quick and easy.. so here u are... chocolate milk pudding.. honestly even ur kids do it!... recipe fm lovetocook at MR

10gm jelly powder
350ml water
650ml UHT chocolate milk
100gm sugar
pinch of salt
3/4 tsp chocolate emulco
Evaporated milk

1. Bring to boil water, jelly powder and sugar..
2. Add chocolate milk and let it simmer before adding salt and chocolate emulco
3. Pour into desire mold... Refrigerate for a few hours before serving with evaporated milk

NOTE: I know there are ppl out there who doesnt like the taste of chocolate milk... well the good news is.. u can also use strawberry milk instead but dont forget to change chocolate to strawberry emulco ok


Yesterday while in Johor Bharu, i managed to buy a few bunches of ripe bananas for only M$1... thats like 30 cents here... u cant even get anything below $1 here anymore let alone a few bunches of bananas! thats why i love to do groceries shopping in Malaysia! am a happy bunny hehhe... and since tomorrow mom and dad is going to Trengganu for the weekend i baked banana muffin for their road trip...

Anyway today is the last day of are going to hv 5wks of school hols... which means Singaporean will start to take their kids across the border for a short hols... so as fm tmrw onwards or perhaps tonight, the traffic is going to be bad at the causeway! And since my sis, Wati and co, will be driving to Kuala Lumpur for the weekend.. i baked extra muffin for them too! errrr sista, u sure u wanna go tmrw? hehehheee

To my mom and dad... hv a good trip... u guys do know that theres not much to see there right? we took u guys there last december remember?? err err borriiinngggggg... hahahhaaa ok ok maybe boring to me cos there was not a single cafe for me to hv my proper coffee.. not even a big shopping mall in sight for me to do my window shopping hahhahaaa

So ok... here are some of the photos we took on our december 2wks road trip to Malaysia.. we did S'pore-Kuantan-Trengganu-Penang-Kuala Lumpur and back to S'pore.. was an enjoyable trip.. well except the route fm Trengganu to Penang! hb took the old route to Penang... was horrible lol... a never ending 300km windy road... we even saw a few wild elephant!! hahhaha ... i asked hb.. "do u know that the old route u took is gonna be a 300km windy road?" he looked at me and said.. "of cos i knew!!" grrrrrrrrrr lucky none of us vomitted in the car hahahhahaaaa

Our last stop.. KL... celebrated my ??? birthday there :op

Dad with Sonia at Starbucks - Penang

In Kuantan..



Love left over bread... u can do just abt anything using leftover... my all time fav is bread and butter pudding... i've baked cookies out of bread and also use bread as the base of my apple pie before and they taste great!

Anyway today i decided to try out Hana's recipe... although she lives in Japan she always somehow managed to cook Malaysian dishes without any probs... love her blog cos not only she can take good photo... she has good recipe too plus shes funny!

4 slices of bread
2 eggs
1/2 cup condense milk
170ml evaporated milk
8g jelly powder
1/2 cup sugar
2 tbsp butter
3 1/2 cup water
2 tbsp cocoa powder (mix with a little water) or u can use chocolate emulco

1. Boil 3 cups of water, sugar and jelly powder
2. In a blender, blend bread, eggs, condense milk, evaporated milk and 1/2 a cup of water.
3. Add bread mixture into jelly mixture n stir till well combine
4. Add butter and continue to stir till it boil a little.
5. Divide batter into two and add cocoa mixture into one... stir it quickly!
6. Pour mixture into desire molds alternating plain and cocoa mixture. With a toothpick do a swirl effect... marbling effect.
7. Refrigerate it for at least 2hrs.


This is what i've baked for breakfast... Delicious and very easy to make in the Bread Machine.... Nice crust and perfectly fluffy inside.. perfect for making sandwiches... and oh since today we are gng to JB for groceries... i'll probably fix sandwiches for dinner... quick and easy!

And another thing...I think I'll be increasing the salt just a tad next time i bake this bread though.. recipe fm All recipe

4 cups unbleached all-purpose flour (i used 2 cups of bread and 2 cups of AP flour)
1 tbsp light brown sugar
1 1/3 cups warm water
1 1/2 tsp salt (maybe add 1/2tsp more)
1 1/2 tsp olive oil
1 (.25 ounce) package active dry yeast or 2 1/4 tsp

1 egg
1 tbsp water
2 tbsp cornmeal ( didnt use)

1. Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

3. In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.

4. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

NOTE: I didnt use cornmeal cos i didnt hv any in my pantry... also i let it rise on the baking sheet... oh yes i did place the bottom tray with ice cubes in the oven to gv that crust and flaky texture on the bread ALTERNATIVELY u can preheat oven with baking stone or spray water on bread

Pretty isnt it? Madeleines are made in scallop shaped molds fm which they emerge ridged on one side, plump and full bellied on the other and golden. I simply love the lightness, the tiny bubbled crumb and its flavor of a delicate mix of lemon and butter...

It isnt the first time that i've bake madeleines... i love to try out different madeleines recipe for the sake of trying different method... there are those that u need to cook ur sugar till it turn brownish in colour bef adding to ur batter... there are recipe that require u to refrigerate ur batter for 2 days before u can bake it... and of cos there are recipe that doesnt require u to refrigerate for long... between 20mins to 2hrs... to me different recipe gives out different taste and texture... the next time i bake madeleines again i am gonna try out Dorie's recipe...

Will post 2 different recipe taken fm my resipi which i've tried before... i like the taste/texture of the first recipe tho..

125g eggs
90g sugar
125g flour
125g unsalted butter (melted)
4 g baking powder (1tsp)
25g honey (1tbsp)
zest of 1 lemon or orange
pinch of salt

1. Sieve together flour, baking powder and salt
2. Whisk eggs and sugar on medium high speed until pale, thick and light... abt 5 mins.
3. With a rubber spatula, very gently fold in the dry ingredients, followed by lemon zest and honey.
4. Add in melted butter and mix well.
5. Let batter rest for 20mins... i rest mine in fridge for 3hrs
6. Spoon batter into the molds, filling each one almost to the top. Dont worry abt spreading the batter evenly, the oven's heat will take care of that!
7. Bake in a preheated oven of 180C for 14mins

Hairi prefers the texture and taste of 2nd recipe... he said it taste like delifrance madeleines err hehehe

7 tbsp unsalted butter
5 eggs (A size)
1/2 cup + 3tbsp sugar
1 1/4 cup flour (sieve)
1tsp baking powder
pinch of salt
zest of 1 lemon

1. In a small pan cook butter on low heat till it turn golden in colour.. cool it and sieve.
2. Beat egg and sugar till thick... Add in melted butter and mix till well blended
3. Add in flour, baking powder and salt... do it gently in one direction
4. Add lemon zest
5. Refrigerate it overnight before baking it on a greased shell mold on preheated oven of 190C for 12 mins or till it turn golden

NOTE: I usually will pour my batter into zip lock before refrigerating it. When i am ready all i hv to do is to snip one side and pour it into molds... alternatively u can also use piping bag...

We called it Putri Salad... the Malaysian called it Talam Serimuka... dont ask me why singaporean called it Putri Salad lol... maybe cos its pretty and look like putri (princess) and salad... hmmm probably cos its green like salad? hehee.. taste wise of this kuih is alright... not as rich as my best friend's recipe... tks Tiara and dont worry i wont gv away ur secret recipe ok... a promise is a promise...

Anyway i got this recipe fm My Resipi... thought i gv this one a try cos for a change u can steam it using small molds and not in a 10 - 12" round pan which i usually wud hv use...

5 tbsp flour
1 tbsp corn flour
2 eggs (whisk lightly)
2 1/2 cup thick coconut milk
5 tbsp sugar
salt, vanilla essence and green colouring

1 cup glutinous rice wash and soak with 1 cup of thin coconut milk and a little salt and let it soak for 30mins
Small molds (i use silicon muffin tray... bad choice! u are better of using tin or plastic molds)

Heat steamer..
Prepare bottom layer first.
Add 1/2 tbsp of glutinous rice making sure thin coconut milk cover the top of ur glutinous rice. Steam it for approximately 10 mins

Prepare top layer..
Mix flour, corn flour, coconut milk and eggs making sure theres no lumps... u can sieve it first before adding sugar, salt, essence and green colour

Cook mixture over low fire till mixture half thickened.. abt 10mins or so making sure u stir all the time to prevent mixture fm becoming lumpy.

Add mixture onto bottom layer and steam it for another 30 mins...

I must hv love this heart shape molds that i didnt even realised i've been using it constantly! hahahaaa

So so lazy... so so warm... so so tiring...not in a mood to do anything... i didnt even feel like cooking anything spicy for dinner... maybe will just fix something soupy and of cos a cooling kind of desert is a must for a weather like this! recipe taken fm tiffinbiru blog

8gm Jelly powder
600 ml water
300 ml evaporated milk
120 gm sugar
1 tbsp custard powder (or maybe you can add another 1/2 tsb if you like)
1 tsp Vanilla essence
1 cup sugar - for caramel
3 - 4 tbsp water - for caramel

Prepare caramel - heat sugar till it caramelize and browned and disolved. Slowly add water. Stir till it set and put aside.

1. Mix custard powder with evaporated milk and set aside.

2. Boil water and jelly powder till disolved. Add sugar, keep stiring till sugar disolved.

3. Slow down the stove temperature to medium, add custard mixture and vanilla essence. Keep stiring till they become little bit thicken.

4. Pour into any molds prepared with caramel. Let it cool and keep it in the fridge until set.

Sorry guys... it didnt go as planned... i was so so busy wondering around bkk that i didnt even get the chance to take lots of pics and also pics of all the cakes that i've tasted! bummer! oh well... if ur in bkk u know what i meant by wondering aka shopping aka hair extension aka eye lashes extension aka night market aka weekend market aka aka aka hahahhahaaaa

Anyway we got home safely last night.. now recuperating :p

Oh one other reason why i simply love tagging along to bkk is because i get to meet up/ catch up with my best buddies, Justin and Ping for coffee... our all time fav cafe is Mr Bean... they make good coffee!

Want to hear a story? Whenever we go to bkk, come rain or shine i make sure i get to go to chatuchak market to buy my green, red curry paste and most important of all tom yam paste... we always get it fm the same guy cos all his paste are freshly made and of cos we usually will get it in kilos... anyway to cut the story short since we only bought all our paste bef our flight home, i didnt packed it into my suitcase and guess what happened at the airport? we were told by the airport officer that we cannot take it to the plane cos our "liquid" item is over 100ml... we were like... what the..??!! we argue that a paste cannot be consider liquid but obviously thats not the case so u know what my dear hb did,... he said to them .. "well since i am allowed to take up 100ml... i will take out 100ml fm all my paste!".. hahahaha... she wasnt pleased but hack... hb was just being himself at that moment... stubborn but at the same time smart... he did that to get back at them more than to save all my precious thai paste :op

Lesson learnt... never ever hand carry my precious curry, tom yam paste to the plane... boo hooo... photo abv was taken infront of the shop that we normally get all our fresh paste fm...


Guess what? we're in the land of smiles... its been a year since the last time i get to fly to Bangkok... we used to fly here like 4 times a year... we once drove fm Singapore to Bangkok with 15 other cars when i was 7 months preggie.. was a gd experience and we love it!.. hmmm come to think of it... maybe thats why Sonia is great when it comes to road trips...

Anyway i will be blogging fm bkk so no baking till next wk but i will definitely try out different cakes fm different bakeries and cafes around here... for a start... look at this marble chocolate cake that i bought fm one of the bakery shop here in MBK... oh gosh... when will i ever get to bake something like this... err dont get me wrong... i think i can bake pretty well... its just that when u eat a slice of cake that taste like Sara Lee cakes u just cant help but to wonder... what on earth did they use to get that rich, super moist, buttery flavour that is so so yummy! and oh their butter cake... wowweee.. the best part it only cost me like 10 baht a slice!! heheh I LIKEEEE... cake fm Simply Delicious, S&P Restaurant & Bakery

She slept thru on our way to Bkk... good girl!! hehhe

Nice?? i hv lots of reason to "test" these cupcakes tmrw... muuuaahhhhaaahaha eh eh i am on hols so its ok to gain a few kg... eh nooo... gramssssss:op

Today i decided to bake Linzer Sablés... so far I've enjoyed the European style recipes more than the American... maybe because i know hb will eat more?? OR maybe my tastebuds are more used to those kind of treats? hahhahaha... sure Rima!! hehehhe.. the bottom line is u cant go wrong with thin, very crunchy, slightly browned and most significantly have some image or figure and uses spices..

Anyway.. I love the way they look with the jam peeking out of the little cutout on the top...I made mine with raspberry and blueberry jam which I passed through a sieve, after heating it up, to get rid of the seeds. They were very easy to make and the taste of the cookies comes close to "speculaas"... hmm must be the cloves... recipe adapted fm Dorie Greenspan Baking fm my home to yours

1 1/2 cups finely ground almonds, hazelnuts or walnuts
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Scant 1/4 teaspoon ground cloves
1 large egg
2 teaspoons water
1 stick (8 tablespoons) unsalted butter, at room temperature (113g)
1/2 cup sugar
1/2 cup raspberry jam or strained apricot jam plus 1 teaspoon water (optional)
Confectioners' sugar, for dusting

Whisk together the ground nuts, flour, cinnamon, salt and cloves. Using a fork, stir the egg and water together in a small bowl.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed until smooth, about 3 minutes, scraping down the bowl as needed.

Add the egg mixture and beat for 1 minute more.

Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don't work the dough much once the flour is incorporated. If the dough comes together but some dry crumbs remain in the bottom of the bowl, stop the mixer and finish blending the ingredients with a rubber spatula or your hands.

Divide the dough in half. Working with one half at a time, put the dough between two large sheets of wax paper or plastic wrap. Using your hands, flatten the dough into a disk, then grab a rolling pin and roll out the dough, turning it over frequently so that the paper doesn't cut into it, until it is about 1/4 inch thick.

Leave the dough in the paper and repeat with the second piece of dough. Transfer the wrapped dough to a baking sheet or cutting board (to keep it flat) and refrigerate or freeze it until it is very firm, about 2 hours in the refrigerator or about 45 minutes in the freezer.

The rolled-out dough can be wrapped airtight and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Just thaw the dough enough to cut out the cookies and go on from there.

Getting ready to bake
Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.Peel off the top sheet of wax paper from one piece of dough and, using a 2-inch round cookie cutter-a scalloped cutter is nice for these-cut out as many cookies as you can.

If you want to have a peekaboo cutout, use the end of a piping tip to cut out a very small circle from the centers of half the cookies. Transfer the rounds to the baking sheets, leaving a little space between the cookies. Set the scraps aside-you can combine them with the scraps from the second disk and roll and cut more cookies.Bake the cookies one sheet at a time for 11 to 13 minutes, or until the cookies are lightly golden, dry and just firm to the touch. Transfer the cookies to a rack to cool to room temperature.

Repeat with the second disk of dough, making sure to cool the baking sheets between batches. Gather the scraps of dough together, press them into a disk, roll them between sheets of wax paper or plastic wrap and refrigerate until firm, then cut and bake.

If you'd like to make sandwich cookies, place the jam in a small saucepan or in a microwaveable bowl and stir in the 1 teaspoon water. Bring to a boil over low heat or in the microwave. Let the jam cool slightly, then turn half of the cookies flat side up and place about '/2 teaspoon of the jam in the center of each cookie; sandwich with the remaining cookies.

Just before serving, dust the cookies lightly with confectioners' sugar.

NOTE: Cookie cutter i got it fm Melbourne... dont know if u can find it here in singapore tho.. otherwise u can always follow dorie's recommendation

About Me

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Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..