Monday, December 4, 2017

Smoked Salted Black Tea Chicken

Typical menu for whole chicken will be either to do the Western style roast or Hainanese Chicken rice and I'm sort of bored with that. So when I open up the kitchen cabinet and saw the big basket of black tea there... well.. ok, I'm gonna try smoking the chicken.

Tools Required:

  • Oven
  • grill tray with the rack
  • aluminium foil


  • whole free range chicken (mine 1.2kg)
  • 1cup black tea
  • 1/4 water
  • 2tbsp coarse salt
  • 2tsp himalayan salt
  • 1/2tsp pepper
  1. Pat dry the chicken, rub it all over with the himalayan salt and pepper.
  2. Mix the black tea with water and salt.
  3. Place the tea mixture on the tray before placing the rack over it.
  4. Place the chicken on top of the rack. Cover loosely with the aluminium foil to create smoke effect in inside the tray, allowing some smoke to escape.
  5. Preheat oven at 100c for 10mins, then place the tray in. Reduce temp to 70c. Use the bottom heat function only
  6. Smoke the chicken for roughly an hour to 1.5hrs.
  7. Remove the aluminium foil and change to fan forced at 180c. Roast the chicken for another 25mins.
  8. Once done, remove to cool for bout 10-15mins before cutting it up.

Sunday, December 3, 2017

Condensed Milk Cheese Cake

It has been a while since I last updated the blog, time to start recording down all the recipes that I think is good and worth keeping.

To start with, today I just baked condensed milk cheese cake.

The big boss bought and open up the condensed milk, so got to make something with it before it spoil. And since Philly cheese is on sale, $2 per block from Woolies, hence google turn up with condensed milk cheese cake.


  • 5 yolks
  • 1 egg
  • 84g cake flour - sieved
  • 84g condensed milk
  • 200g cream cheese
  • 58g canola oil
  • Pinch of salt
  • 4tsp lemon juice

  • 5 egg whites
  • 75g castor sugar
  • 1tsp lemon juice

*Note: I had used the 24cm push up round cake pan.. lined inside with paper, bottom and side. Then wrapped the outer bottom with 3 layers of aluminium foil to prevent the water from the water bath from getting in.

  1. Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.
  2. Sieved flour, then add in salt, stir well and set. 
  3. Mix yolks, 1 egg and condensed milk until well combined and set aside.
  4. Heat oil over stove or microwave on high for 10seconds. Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.
  5. Pour the yolk mixture into the cream cheese, mix well. Then add into the flour mixture, mix well. Next add in 4tsp lemon juice, whisk until well combined.  Set aside.
  6. Pre-heat the oven at 170c. Prepare the outer tin for the water bath, boil roughly 1.5l water
  7. Beat egg whites until foamy, add in 1tsp lemon juice, then add sugar in 3 batches.  Continue beating until attain firm peak.
  8. Fold in meringue to the yolk mixture in 3 batches.  Be sure to fold till you don't see any streaks of meringue.
  9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
  10. Place the baking tin on the outer tin, fill up the outer tin with the boiling water.
  11. Send to bake by waterbath method. 170C for 20min, then 160C for another 45min (adjust according to your oven temperature. I had reduce temp to 140c for the last 10mins to avoid the top from over browning.
  12. Once done, invert to cool for 5min and remove mould.  Then revert back upright to cool completely.

Thursday, May 18, 2017

Pumpkin Donut

This is originally not my recipe, I made amendment to the recipe to fit whatever is in my pantry and here it is with the modification. Original recipe from Mandy in FB group.


  • 100g Plain flour 
  • 150g Bread flour (original asked for 200g bread flour, without plain flour)
  • 20g milk powder
  • 4g yeast
  • 80g pumpkin (microwaved with a tablespoon of water for 5mins high, then mashed. original recipe called for sweet potato without information on how to prep it)
  • 30g raw cane sugar 
  • 3g salt 
  • 95g of egg + water (1 egg + with water till it is 95g)
  • 20g butter (add in after mixture is well mix, the recipe indicate 15mins)
  • Oil to fry (I used peanut oil)

  1. I'm using my Kenwood mixer, with the bread attachment. Place in the wet then dry ingredients, set it to medium low speed and mix for about 3-5mins till all ingredients are well mix together
  2. Then add in the butter and mix for another roughly 20-25mins on high speed. I did not wait till it reaches window pane stage coz i was running out of time.
  3. Leave it to proof for bout 30mins (it was rather cold last night since winter started, so I proof it over a medium low heat water bath).
  4. After 1st prove, deflate air, roll flat and divide into 23 pcs (or up to ur preference), shape into round balls. The dough is rather fluffy and soft to handle. So by the time I'm done with the last, the first is sort of proof again.
  5. Pour oil in the pot that you using to fry the donuts and heat it up while working on the donuts.
  6. Make a hole in the centre of the ball with your finger, then give it a hoola hoop round in your finger so that the hole in the middle is even, big enough and the entire donut looks even. Make sure the table is well floured.  
  7. Proof another 15 mins. (U may prove longer to 30 mins)
  8. Be carefully when handling doughnuts. I used my long silicon chopstick that's wonderful for this.
  9. Drop in the donut one by one on the oil and fry on low heat till you see golden brown colour. If your oil is hot enough, the donut should float up within 5 seconds you put it in.
  10. When done, rest & cool the doughnuts, decorate it the way you like once done.

Sunday, December 11, 2016

Popiah Skin

This project has been put on hold for a long time and finally, I bought the Lodge raw cast iron pan and thought of giving it a test run with this recipe. And it is absolutely fantastic.. it works.

  • 100g sourdough discard
  • 100g flour
  • 105g water
  • a pinch of salt

  1. Mixed the ingredients well and stir it hard up and slam it down. Do this till you see the mixture begin to form "fibre". If too tired or lazy, just use the mixer with the dough hook, that should just take bout 1-2mins, but iIjust needed some hand exercise so i used the hand and the spoon. 
  2. Cover well and store in the fridge to rest over night. you may use the dough once warm to room temperature.
  3. Heat up the pan at medium heat and lower it once you can start to feel it out of it when u place your hand above it.
  4. Use the hand to grab the dough mixture and dollop it to the pan. for reference, you can youtube the instruction how to it. However I had done a shortcut/lazy job and used the ladle instead for this task. I drop bout half a dollop on top the pan and quickly spread it out to as thin as I can.
  5. Once done you may peel it off (I had timed mine at 2mins each) and let it warm up another 20seconds before doing the next sheet. Refer to the video below of me peeling it off and almost burnt my fingers... hehehe
Note: The skin will be rather crispy/tough when you peel it off. Place it on a plate and cover with a piece of cloth. It will soften once it cools down.

Sourdough Soft Bun

I love those cotton like texture from bread and buns and had hope to be able to make it without the use of commercial yeast. After some thought.. I tried substituting the yeast with the sourdough starter and see if it works. I had used the recipe that required poolish starter for the bread. And indeed, it works marvellously.


  • 310g sourdough starter that has been fed and is bubbly and ready to use
  • 100g plain flour
  • 15g milk powder
  • 45g raw sugar (you can substitute with caster sugar)
  • 5g salt
  • 1 egg lightly beaten
  • 70g water
  • 50g butter
  1. Place all the dry ingredients in the mixing bowl and stir it. 
  2. Then add in the rest of the ingredients except the butter.
  3. Use the dough hook and knead the ingredients with medium low speed till it forms a dough shape.
  4. Increase the speed and slowly add in the butter little by little in small cubes size.
  5. Knead till the dough reach window pane stage (it took bout 10mins with the Kenwoood at high speed).
  6. Set aside to rest for about 1hr to 1.5hr (it is ready when u poke a finger on it and the dough does not bounce back up).
  7. Punch and shape the dough according to your preference, you may even fill it with your favourite filling.
  8. Let it rest for another 20-40mins (it won't rise as much as those using commercial yeast) till almost double in size.
  9. Brush some egg wash on the surface of the bread.
  10. Bake at preheated oven at 180c for 28mins (for my oven, you may need to test and trial with your oven setting).

Saturday, September 17, 2016

Home Made Luncheon Meat

I had been rather lazy recently and have not been updating the blog as often as I used to. But I guess I can't miss this recipe out. Made this specially for a friend that is currently pregnant and craving for luncheon meat.


  • 500g pork minced (I used ready store minced and I have no idea the fat vs lean composition)
  • 100g pork belly (rind removed) - cut to small pieces
  • 30g chicken (coincidentally got left over)
  • 30g plain flour
  • 30g potato starch
  • 1tbsp sugar
  • 2tbsp soy sauce
  • 1tbsp sesame oil
  • 1tsp ginger juice (I can't squeeze that much so actually just shred some into the mixture)
  • 1tbsp chinese cooking wine
  • 1tsp paprika
  • 1tsp 5 spice powder (I think it is rather over powering, should reduce to max 3/4tsp should do)
  • 1tsp white pepper powder
  • 2 egg whites
  • 1/2tsp salt

  1. Place the cut pork belly in the food processor and blend till the meat are finely blended. 
  2. Add in the chicken and minced into the food processor and blitz it for roughly 10-15seconds. This is to further processed the meat till they are very fine so that the texture of the luncheon meat is not coarse.
  3. Add in the rest of the ingredients and blitz for another 20seconds to get all ingredients mixed properly and evenly.
  4. Prepare either a bowl or pan or whatever container that you will want to use to steam the meat. Oil the container and place the mixture into the container. Press the meat down and try to compact it as much as you can. It is rather hard to do this since the mixture is very bouncy and soft. I just used the back of the spoon to press it down. 
  5. Oil the top of the mixture and then cover the container with an aluminium foil. Then use your hand to further compact the meat down by pressing over the foil.
  6. Prepare a wok of water and set to steam the meat. I used the Philips electrical pressure cooker and just pour in cold water and put in the container. Use something heavy to place at the top of the aluminium foil. This is to prevent the meat from expanding during the steaming process and create air bubbles in the luncheon meat.
  7. If you are steaming it manually, steam over high heat for 45mins. With the pressure cooker, I used steam mode and steam for 20mins.
  8. Once done, removed the container and let it rest. Do not remove the aluminium foil. This is to ensure that all the moisture can be retained in the meat and not have juices flowing out when you cut it. Since the weather is  rather cold still tonight (I guess it is below 11c), I waited for bout 15mins before opening and removing the whole piece of meat to cut (rested another 10mins out of the container before cutting).
  9. Fry the meat the way you like or like me, place it in the air fryer at 180c and fry for 7mins on each side.

Monday, August 8, 2016

Sourdough Chocolate Brownies

As the sourdough starter is being fed, it gets more and more and I need to use it or discard it. As usual, I try to avoid wasting so I googled up for some usage and decided to make brownies with it instead.

Ms No 2 loves it so much coz it is all chocolate... yum


  • 170g dark chocolate chips
  • 113g unsalted butter, cut into small pieces
  • 80g sugar
  • a pinch of salt
  • 1tsp vanilla 
  • 1 egg
  • 20g cocoa powder (I used milo coz my girls love it)
  • 113g of matured sourdough starter (I used it on the 5th day)


  1. Place the chocolate and butter in a microwave safe bowl. Heat it up at high for about 1min.
  2. In a separate bowl, mix the cocoa powder and sugar. Then stir in the chocolate and butter mixture.
  3. Next stir in the egg followed by the sourdough starter and the rest of the other ingredients.
  4. Lightly greased the baking pan and pour the mixture into it.
  5. If baking in the air fryer, just bake for bout 20mins on 180c. If using normal oven, preheat the oven at 200c. Then bake for 30-40mins. The outer layer of the brownie should be set but still looks wobbly.
  6. Let it cool before removing to cut and serve.