Wednesday, 11 January 2017
This is my first post of the year 2017 and I'm sharing my latest experiment on Homemade Bak Kwa. I first shared my Homemade Cognac Bak Kwa in this blog 3 years ago and it has been very well received by many readers.
Friday, 4 November 2016
My son loves eating chocolate cake especially this light and cottony one! I have baked this cake for him to celebrate his admission to the Gifted Education Programme (GEP) next year. I am really proud of him as he got into the GEP without attending any GEP preparatory course nor have any tuitions too.
|Plug and Play Lightbox with Integrated LED |
Photo source from LightBox Singapore
As you all know, the photos in this food blog are all taken by myself. Being an amatuer photographer, I do not own any camera lights to lit up my food during photography and am fully dependant on natural day lighting. Thus, I dislike taking photos on gloomy or rainy days and even night time because without the natural bright daylight, my photos don't turn out nice.
Friday, 21 October 2016
If you like eating ondeh ondeh or kueh dadar, you will love this pandan cupcakes with gula melaka coconut fillings too! These delightful mini versions are so moreish and addictive! I have baked these cutie mini Ondeh Ondeh cupcakes about a month ago for a gathering with friends but yet to find time to do up a blog recipe post until this week.
Friday, 30 September 2016
Have you tried baking with my Easy Salted Egg Yolk Cookies recipes which I shared two weeks ago? Many have jumped on the bandwagon and baked the cookies successfully and given positive feedback about it! Those who have tried commented that the recipe is really easy and the cookies are so delicious and addictive! For those who have missed the 2 previous posts, here you are:
|Click 'HERE' for recipe using steam salted egg yolk|
|Click 'HERE' for recipe using salted egg yolk powder|
This week I am in an experimental mood and have used the Feng He Salted Egg Yolk Paste to bake the 4-ingredients Salted Egg Yolk cookies. The paste is really convenient to use as you need not prepare the salted egg yolk from scratch. The cookies turned out to be rather fragrant as the paste has tiny pieces of curry leaves in it. I did not remove the curry leaves from the paste when mixed with the other 3 ingredients as it is edible and packed with numerous nutrients which is good for us. It's health benefits include helping with digestion, protecting our liver from damage, maintaining blood sugar level, accelerating hair growth etc.
Friday, 16 September 2016
I have some leftover salted eggs from making mooncakes and decided to use it for making salted egg yolk cookies. I experimented and came up with this 4 ingredients cookie dough, an easy and fuss free recipe which does not require the use of any electric mixer or chilling of dough before use. My super critical hubby sang praises after eating it and commented that it's the nicest salted egg yolk cookies he has ever eaten! These cookies are so addictive that you can't stop eating at one!
This is a second salted egg yolk recipe which I tried shortly after experimenting with my own 4 ingredients salted egg yolk cookie recipe which is easy and fuss-free as there is no need to use electric mixer or chill the dough before use. The method here is slightly different, I have used pure salted egg yolk powder instead of cooked salted egg yolks. The pure salted egg yolk powder is really convenient to use as there is no need to wash away the thick layer of salted charcoal paste surrounding the egg shell, neither is egg separation, cooking/steaming and mashing of cooked egg yolks required.
In my humble opinion, this cookie tastes just as nice as the one using cooked salted egg yolks and it has a crunchier texture which my son likes. If you have the time to try both recipes, do let me know your preference. :)
Friday, 9 September 2016
|Book Cover Page - Marshall Cavendish Publication|
Good news! I am happy to announce that my new recipes will be featured in this new 'Tasted and Approved!' cookbook which will be available at Singapore major bookstores soon. It will also be available in Malaysia and countries around the region as well as Amazon online. An e-Book is also in the pipeline. :)
Friday, 26 August 2016
I have 2 boxes of Ferroro Rocher chocolates at home which I have kept aside to use for my baking. The chocolate itself, consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts.
I have modified this recipe from my 'Super Moist Low-Fat Butter Cake' which is super well received by my readers. Everyone who has baked the low-fat version butter cake gave two thumbs up as the cake texture is light, fragrant and moist. Best of all, it only uses half the amount of butter as compared to the usual butter cake!
I have baked this Ferrero Rocher low-fat butter cake for my church cellgroup gathering recently and it was well received! The feedback given was the cake texture is light, moist, fragrant and not greasy at all. You will surely crave for a second helping after you have tasted one. I simply like the hazel nutty taste in each mouthful, so yummy and special!
I highly recommend you to try this cake and hope you will love it as much as I do!
Friday, 12 August 2016
Durian is in season now and I have made these awfully delicious Mao Shan Wang (MSW) durian puddings. It is really quick and easy to make as preparation only takes 15 minutes! Highly and strongly recommend you to try it!
Friday, 22 July 2016
How time flies, tomorrow will be my blog's 3rd anniversary! Thank you all my wonderful readers and followers for your support and encouragement all these while to keep me sharing here despite my busy schedule.
I've baked this delicious, soft and cottony cake using the Thai tea mix which my dearest sister-in-law has bought for me during her recent holiday in Thailand. This cake is baked in my new push pan which is leak-proof and watertight, thanks to the patented advanced technology! This means that when I bake a cake in a water bath, I need not line the exterior with any aluminium foil at all as the cake batter in the pan will not leak out nor the water from the outer pan seep in! It is an amazing and perfect pan that I think every baker should have!
Friday, 8 July 2016
|My 8-year-old boy has arranged the pot of flowers in the background, isn't it nice?|
Matcha and Azuki red beans are great combinations. Marry the two ingredients and ta-da...I have the perfect roll cake for a great afternoon tea time treat!
Monday, 27 June 2016
Finally, the kids are back to school today after a month of school holidays! I've not been blogging for the past weeks as the June school holidays have kept me really busy. With the kids around, I hardly have time for myself and also I'm involved in a new project and am so EXCITED about it! (it's a secret now but I'll tell you when the time is right, ok? ;p)
Today I'm sharing one of my three recipes which was published in the 'Gourmet Living Magazine' April/May 2016 issue.
Wednesday, 1 June 2016
My hubby is a great fan of Chendol. Thus I have experimented and created this non-bake Chendol cheesecake to celebrate our 16th wedding anniversary last Friday. Glad it is well received!
I have done up this post for those who wish to try out my new creation - Non-bake Cendol Cheesecake but can't find cendol selling at their local supermarkets.
This is a homemade sweet red beans which you can use in many desserts as a fillings or toppings. Homemade sweet red beans as compared to canned ones are not so sweet and not so mushy.
Thursday, 12 May 2016
This rich and moist chocolate gateau is so deliciously good that even the weight watchers would not resist it!
Wednesday, 27 April 2016
Due to demand for this Nutella Ogura Cake class, I'm invited by Bakers Brew Studio as a guest blogger chef to conduct this class again next Saturday. This class has been very well received (10 April and 30 April classes all fully booked) as the Ogura cake has a light, moist and fluffy texture, great on it's own and does not require any frosting at all! It is a low sugar, low fat and low gluten cake but does not compromise on the taste at all. In fact, you will love it at first bite and 'pine' for it again and again after eating it!
Here are some photos which my students have taken during a private baking session two weeks ago and shared it with me as well as the feedbacks given by some of the participants:
Thursday, 21 April 2016
In a mood to make some bread and decided on foccacia, instead of the usual olive, tomato and rosemary, I have added minced garlic and parmesan cheese powder. I have also added wholemeal flour to make this Italian flat bread more wholesome and healthy. It turned out super fragrant and nice! 😋 In fact while it was baking, the roasted garlic aroma filled the whole house!
At the same time, I want to share my joy with you especially if you are new to my blog. In the latest bimonthly and bilingual "食尚品味 Gourmet Living Magazine" April/May 2016 issue, it features 8 pages of 'Baking Tatiai' where you can read about my interview as well as my three new healthy recipes. You can get a copy for $4.80 from major bookstores like Popular and Kinokuniya, selected newsstands, petrol kiosks and supermarkets like NTUC and Cold Storage from 18 April 2016 onwards. For my international readers, you may email: firstname.lastname@example.org to place your order and have it delivered to you.
Friday, 15 April 2016
I am happy to announce that Baking Taitai is featured in the latest bimonthly and bilingual "Gourmet Living Magazine". In this April/May 2016 issue, you will find a write up of my interview as well as three new healthy recipes.