About Me

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I´m a foodie who lives to eat. A Singaporean living in the heart of Jakarta. My food blog started because I could never remember my recipes back when we travelled back and forth from here and Singapore...and I´m terrible at keeping folders! So this was my savior. I still rely on this blog to cook so just know that the recipes here are all tried and tested!

Thursday, August 04, 2016

Popiah Sambal

Finally I'm well enough to go into the kitchen after 3 days in bed. Sucks to be sick!

Anyway one of my must-have buka Puasa item is Popiah sambal.. Unfortunately unless you're in JB it's pretty hard to find in Singapore. Here's my version ..

1/2 a small turnip (julienned)
1 carrot (julienned)
1/4 cabbage (sliced)
3 black fungus (soaked and sliced)
A few stalks of kucai (sliced into 1inch lengths)
Prawns, chopped

2 shallots
1 garlic
1 teaspoon dried shrimp

1/4 cup water
1 tablespoon oyster sauce
1/2 teaspoon white pepper
Salt to taste

Blend the shallot, garlic and dried shrimps and sautée until fragrant.
Once fragrant add oyster sauce and water, add prawns and veggies and cook until softened. Season with salt & pepper. Drain the filling and set aside for use.

Fill the popiah skin with about 1 tablespoon filling and seal with starch water mixture.

Fry until crispy and set aside

Sambal Sauce

3 garlic, minced
1/4 cup blended dried Chilli
2 tablespoon sweet Chilli sauce (maggi)
1 tablespoon vinegar
1 teaspoon sugar
Salt to taste

Sautée garlic, then sautée the dried Chilli paste until fragrant. Then add sweet Chili sauce, sugar, salt & vinegar.

Roll the fried popiah in sambal. Serve and sprinkle crushed peanuts

Wednesday, July 27, 2016

Choux Au Craquelin

Cream puff / Choux paste recipe
Mix all the ingredients in a pot on low heat except the flour & eggs

1 cup water
90g butter (unsalted)
1/2 tsp salt
2 tsp sugar

1 cup flour

Once the butter is melted, add the flour and stir until well combined and the dough stops sticking to the pot and into a ball. Turn off heat only when the dough is cooked.

4 eggs

Cool the mixture slightly and stir in the eggs one by one. Pipe onto baking tray lined with greaseproof paper.

Craquelin recipe
1/4 cup butter
1/3 cup brown sugar (casonade)
1/2 cup flour

Mix in sugar with butter using a spatula and fold the flour in. Roll thinly in between
2 sheets of plastic and freeze for 10 minutes.

Cut into circles and place the Craquelin on top of the piped puffs.

Bake for 25-30 minutes on 200 degrees. Cool and serve with piped Chantilly cream

Chantilly cream recipe

1 cup whipping cream
6 Tbsp icing sugar
1 tsp vanilla essence

Whip the cream and add the sugar & vanilla Essence. Whip until firm.
Pipe into the cooled cream puffs

Thursday, March 31, 2016

Pulut Kuning & Rendang Daging

So it was Han's birthday and I decided
I should make him a traditional Malay cake instead of the usual dessert. 

For the Pulut. 

500g glutinous rice
Water to soak
1 piece Asam keping (optional)
1 inch tumeric blended with water

Soak Pulut about an hour (or longer if you have the time) in water and blended tumeric. Drain and steam for 20 minutes with pandan leaf .

Prepare the coconut milk to mix with the steamed Pulut.

1 cup coconut milk (santan Kara 200ml + water)
1.5 teaspoon salt 
1 tablespoon sugar
1 teaspoon tumeric powder 

Mix the above on a fairly large bowl and add the steamed Pulut. Once throughly mixed, steam again for 20 minutes 

For the rendang i realized its not the usual style of rendang.. My granny told me it's more like a thick curry of sorts .

700g of sliced beef 

Anyway just blend the following ingredients.

3 onions
1 cili padi
4 stalks red chilli (because the kids can't take too much spice but do add more of you'd like)
1 cube belacan (2cm)
1 inch lengkuas
1 inch ginger 
1 inch kunyit or fresh tumeric
2 stalks serai
3 cloves
Star anise 
1 cinnamon stick 
1 teaspoon coriander seeds
1 teaspoon cumin 

Blend everything and mix half of the rempah with the sliced beef. Marinate for 30 Minutes.

1 stalk lemongrass 
2 lime leaves 
3 tablespoon curry powder
2-3 tablespoons brown sugar or gula Melaka
1/2 Ikan Bilis cube

Sauté the balance rempah and once fragrant, add in the beef and all the above ingredients and wait for the mixture to boil.

1.5 tablespoon kerisik
Coconut milk  (200ml)
1 Asam keping 

Add the above item and simmer until  the gravy has thickened. Season to taste accordingly. 

Tuesday, March 08, 2016

Roti Canai

After many many years of procrastinating finally i decided to try The most dreaded recipe ever .. Roti Canai .. I hate to fail.. Not because I cannot accept failure but because I don't like to waste ingredients! Ha ha 
Just mix all the ingredients in a mixer with the dough hook and knead for about 10min. Cover & rest the dough for 1 hour and portion into small balls

500g flour 
250ml iced water
1 tablespoon sugar
1 tablespoon powdered milk
1 egg 
1/2 tablespoon Horlicks
1/2 tablespoon salt
1 tablespoon margarine / butter

I managed to get about 12 balls 
Slather lots of butter or margarine over each ball , cover and rest for 4 hours minimum. 6 to 8 hours is the most ideal.
Now time to stretch the dough. I tried the flip style but my wrist got twisted so I figured just be conservative and stretch and pull on my marble slap with lots of oil
After stretching you can fill it up with egg or fold it up plain. 
Fry until golden .. Serve with dhal & Sambal 

Monday, March 07, 2016


Who love these Japanese treat?? Weird enough Indonesians DO NOT have many desserts with red bean paste. Only green beans like bakpiah and Es Kacang Ijo. Looked for dried red beans over in Grandlucky and nothing labelled kacang merah but Kacang Es instead !????!

So made the paste by soaking the beans overnight and slow cooking it. Once softened, I popped it in the blender and cook it over slow fire with pandan leaf, and sugar until thickened.

For the Dorayaki batter it's also the lazy method for me. The blender method.

2 eggs
80g sugar
1 tbsp honey 

First blend the eggs and sugar & honey until light and foamy. Then add the rest of the ingredients and blend until smooth.

130g all purpose flour
70ml water 
1/2 tsp bicarbonate soda

Set aside for the batter to rest for 30 minutes. If the batter has thickened after resting add another 1-2 tablespoon of water and blend again. 

Use a non stick pan and use a ladle to get equal size pancakes. The tip
To get a nice even crust is to NOT use any oil while cooking the pancakes. Once brown, flip over and cook the other side.

Let the pancakes cool before adding the filling. And then sandwich them

My favourite filling is red bean mixed with whipped cream. The texture is light and creamy. You can also fill them up with cream cheese, Nutella, chocolate spread. Each batter makes 16 pancakes / 8 Dorayaki.

Friday, March 04, 2016

Kuih Putri Salat / Seri Muka

This is Mr Hubs favourite dessert! And this super easy recipe is a keeper! Because I use a blender to mix it all !

First we soak the glutinous rice for at least an hour. And then just add the rest of the ingredients and steam for about 30 minutes until the rice has fully absorbed all liquid. Transfer onto a greased container (6x6). Level the rice. 

200g glutinous rice
200ml santan (50ml santan cream +150ml of water) 
A pinch of salt
A knot of pandan leaf
1 tablespoon oil

If you prefer a creamier rice base, feel
free to add in more coconut cream 

Top layer

2 eggs
130g sugar
1.5 tablespoon flour
1.5 tablespoon rice flour
A pinch of salt 
1 cup coconut cream
Pandan paste 
Green colouring (optional)

Blend the above and the simmer until just  slightly thickened with a knot of pandan leaf. Remove the leaf and pour the mixture onto the rice. Steam for
30 minutes or until the top is firm.
Cool and chill in the fridge for 2 hours before serving. 

Wednesday, December 02, 2015

Chocolate Nutella Pudding

This is another very simple recipe for you chocolate lovers .. 

The method is to heat all the ingredients in a pot until almost boiling and add in the gelatine. Whatever it is, do not let the liquid boil.

300ml cream
600ml milk
50g sugar
20g chopped chocolate
5 tablespoon cocoa powder
3 tablespoons Nutella 

10g gelatin powder mixed with 1/4 cup cold water.

Stir until all the gelatine melts. Pour into 5-6 glasses or bowl evenly. Let cool and then let the pudding set in the fridge overnight. Top with whipped cream & grated chocolate before serving. 

Whipped cream

200ml cream
2 tablespoon sugar 

Because I'm lazy like that, I use the blender to whip the cream :-p

Saturday, November 07, 2015

Yorkshire Pudding Pie / Sos Makker / Kuih Sos

This is what happens when I crave for Yorkies and Kuih Sos .. Combine both and I'm a happy gal... 

Yorkshire Pudding Batter

2 eggs
100g flour 
100g milk
1 tsp salt 
A pinch of black pepper 

Blitz it all in the blender . The end 

Beef filling

1 onion, chopped
2 garlic, minced
1/2 carrot, chopped into tiny cubes
150g minced beef
1 tablespoon curry powder
1 teaspoon garlic powder
Salt / pepper to taste

Chopped parsley
Fried shallots

Sauté the onions, carrot and garlic in butter and once softened add the beef.
Sauté until the beef is cooked through and add the rest of the seasonings.

Heat oven to 220 degrees. Pour oil into the muffin tray and heat the oil for 5 minutes just like how you would do for Yorkies.

Pour batter into the muffin pan. Add a spoonful of beef filling and top with grated cheese.

Bake for 20 minutes or until the golden brown and puffed up.

Tuesday, October 20, 2015

Pav (bread rolls)

This is the same recipe you can make for Pav-Bhaji. 

Today I made these babies just because I'm too lazy to head out to buy bread .. Super easy especially if you have a mixer.

In a bowl, mix the milk, sugar and yeast and set aside until frothy.

1 cup warm milk
2 teaspoon instant yeast
1 tablespoon sugar

In a mixer, add the dry ingredients

2 cups flour
1 teaspoon salt
1 1/2 tablespoon milk powder

Add the yeast mixture and knead until combined. Add 4 tablespoons softened butter and continue kneading for 10 minutes. Once the dough is smooth, Cover and proof for an hour.

Punch the dough down and divide into 16 equal pieces.

Place in a buttered baking pan (4x4) and cover. Leave to proof for another 45 min.
Brush the pavs/ rolls with milk before popping it in the oven. Bake for 20-22 minutes at 200 degrees or until the top is golden brown. Brush with melted butter over the pavs / rolls for shine & buttery taste ..cover with aluminium foil so that the rolls can softly steam in its on heat for a couple of minutes..  Enjoy 

Saturday, September 12, 2015

Honey Bread Rolls

I can't sleep!!! Woke up at 4am & that's because I've been craving for honey rolls with honey glaze and extra honey glaze for dipping! Yuuummmmm

The recipe is really simple - 

1/2 sachet of instant yeast
1/4 cup warm water
1 teaspoon sugar 

Mix and let the yeast froth up for 5 min.
Add the rest of the ingredients and mix until well combined only. Do not knead for long! I dumped everything and let my mixer do the hard work for a minute :-)

1 egg
3/4 cup warm milk 
1/2 tsp salt
2 tablespoons butter
2 cups flour
Transfer to an oiled bowl, cover with cling wrap and let it rise for an hour or
Until doubled. Once doubled, flatten dough onto your work surface and roll about 1/4 inch thick.
Cut into equal triangle ..I did 16 cuts.
 Glaze with honey butter...
Honey Butter Recipe

4 tablespoons softened butter
3 tablespoons honey
3 tablespoons icing sugar 

Stir until well combined and spread using a brush over your dough. Keep the rest of the honey butter for glaze & dipping. 

Roll the triangles from thicker side to the edge. 

Place onto tray that's been lined with grease-proof paper. Cover and let the rolls rise for about 15 minutes. Bake for 20 Minutes at 180 degrees. Once it's nice and golden brown, remove from oven and glaze with more honey butter. Enjoy!

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