Raspberry Panna Cotta [覆盆子意式奶冻]

Friday, 25 November 2016

Panna cotta, at its most basic, is just milk and cream jelly. The jelly may be served as it is, but that'd be quite boring.

How to liven up plain panna cotta?

Make it heart-shaped. Make it in bright colours.

Mango Mille Crepe Cake (芒果千层可丽饼蛋糕)

Tuesday, 3 May 2016

mango mille crepe cake photoCrepes may be tough and rubbery. Or they may be soft and delicate, that they fall apart in the pan when you flip them.

What makes good crepes good, and bad crepes bad?

Gluten.

Vanilla Swiss Roll (香草瑞士蛋糕卷)

Monday, 1 September 2014

There're a few common problems with making Swiss rolls: (1) The cake is hard and dry. (2) The crust sticks to the paper the cake is wrapped in. (3) The crust cracks when you roll the cake.

Good Swiss roll starts with, of course, a sheet cake that's fluffy. You know what's wrong with a lot of Swiss roll recipes? They have way too much flour.

A cake that's 1-2 cm tall should have very little flour because it doesn't need much structural support. If it has as much flour as a cake that's 5-7 cm tall, it would be dense and hard.

Banana Chiffon Cake (香蕉戚风蛋糕)

Friday, 9 May 2014


If you like your banana cake very fluffy and very "banana-y", you must try my version. Other recipes may be as fluffy but not as banana-y, or as banana-y but not as fluffy.

Orange Sponge Cupcakes (香橙海棉杯子蛋糕)

Thursday, 30 January 2014


Hark! Do you hear the sound of thundering hooves?

The Year of the Horse is coming!

Happy Chinese New Year! 祝大家大吉大利!

Japanese Strawberry Shortcake
(草莓奶油蛋糕; Strawberry Cream Cake)

Monday, 9 December 2013

Japanese strawberry shortcake is a layered sponge cake filled and topped with whipped cream and strawberries. It is what I call a ménage à trois made in heaven, because each party brings out the best in the other two.

The red and white cake is very popular in Japan, especially for Christmas. I guess having the same colour scheme as Santa Claus wins a lot of votes during the Yuletide season.

Orange Chiffon Cake (香橙戚风蛋糕)

Monday, 15 July 2013

.Knock knock!

Who's there?

Chiffon cake!

Chiffon cake who?

She's fond of cakes, especially light, fluffy cakes.
.

Pineapple Tarts

Sunday, 13 January 2013

Good pineapple tarts start with good pineapple jam. Where does good pineapple jam start? Readymade, in a plastic bag? Common sense tells you that jam stored without refrigeration for god knows how long, in a plastic bag which can't be sterilized and isn't vacuum sealed, must be stuffed full of preservatives. And yet, the ingredients listed don't include preservatives. I wouldn't eat that kind of jam even if you paid me.

There's no reason why readymade pineapple jam can't be good, in theory. In practice, however, all those I've seen are of extremely dubious quality.

Making good pineapple jam is quite straightforward. It's basically mashed pineapple cooked with sugar till thick, and flavoured with star anise, cinnamon and sometimes cloves.

Pickled Green Papaya

Monday, 24 October 2011

The world is divided into two parts: those who love pickles, and those who hate pickles.
....... . . . .. ... . . ... . . .... . .. . . . . . .

Buah Paya Masak Titek (Peppery Papaya Soup)

Thursday, 6 October 2011

Buah paya masak titek is a Nyonya soup. It has a spicy kick from white peppercorns. And it's sweetened with the umaminess of papayas, prawns, salted fish and dried prawns.

My recipe is inspired by The Best of Singapore Cooking and Cooking for the President.

The recipe from The Best of Singapore Cooking is too salty. It uses too much salted fish bones and dried prawns, in addition to salt and a chicken stock cube.

Kueh Bengka Ubi (I)

Monday, 15 August 2011

I was going to say it takes five minutes to put together a kueh bengka ubi (baked tapioca cake). But, thinking about it as I write, I'd say it takes only 90 seconds if, unlike me, you're not reading the instructions at the same time, and chasing cats out of the kitchen.

Yup, one and a half minutes is all kueh bengka ubi takes, or I'll eat my hat.

Baking time is not included, btw, so please don't say it takes you an hour, and then tell me to eat my hat with sambal. Neither is shopping time or washing up. And I reserve the right to change this agreement any time I like, in whatever way I like. I assume your arms and legs are fully functional and . . . .

Hey, I almost forgot I don't have any hats!

Pear Sweet Soup (银耳雪梨糖水)

Thursday, 14 October 2010

Cantonese sweet soups (糖水) are usually served as a dessert, but they're not like desserts in any other culture.

Everyone regards desserts as an evil temptation that they should avoid as much as possible, except the Cantonese. To them, desserts aren't indulgent or sinful but a necessary health tonic for the body.

Lemon Tarts

Sunday, 10 October 2010

When life gives you lemons, make lemon tarts. They're much better than lemonade.

If you don't have free lemons from life, go buy some. Lemon tarts are worth it.

My lemon tarts are very lemony and tart. There's about half a lemon in each small tart.

If you like lemon tarts that aren't tart, this isn't the recipe for you. My tarts aren't for lemon wimps.