Monday, December 22, 2008


This is the Swiss butter cream.....has to be fluffy.

This is my recent post of Marble Butter Cake. Today I decided to make some cupcakes and top with some butter cream. And's turn out to be better than store brought. The Swiss butter cream is so creamy and it just melt in your mouth.

Follow the butter cakes recipe and just bake at 350 F for 25 to 30 minutes.

For the Swiss Butter Cream Recipe as follow;


1/4 cup sugar
1 large egg white
6 tbsp butter, softened
1/4 tsp vanilla


1. Whisk egg white and sugar together in a big metal/glass bowl over a pot of simmering water. Whisk occasionally until you can't feel the sugar granules when you rub the mixture between your fingers.

2. Transfer mixture into the mixer and whip until it turns white and about doubles in size.

3. Then add in vanilla.

4. Finally, add the butter and whip for about 10 minutes.



1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp fine salt
3/4 cup unsalted butter ( 1 1/2 sticks ), softened
1/2 cup sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam


1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.

2. Whisk the flour, baking powder and salt together in a bowl.

3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

4. Scoop the dough into 1-inch balls with a cookie or ice-cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 tsp jam.

5. Bake cookies until the edges are golden, about 15 minutes.

6. Cool cookies on the baking sheets. Serve.

Thursday, December 18, 2008


This is the recipe I make with Onion Soup with Fontina and Thyme.


Lemon Brodetto

2 tbsp olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tbsp chopped fresh mint leaves

Pea Puree

2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese


1/4 cup olive oil
4 (4 to 6 ounces) pieces salmon
Kosher salt
Freshly ground black pepper


1. To make the Lemon Brodetto, warm the oilve in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

2. To make the Pea Puree, combine the peas, mint, garlic, salt and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

3. To make Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

4. To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree.

5. Serve immediately.


I was preparing this meal yesterday with Salmon in Lemon Brodetto with Pea Puree for dinner. I adopted this recipe from Everday Italian at Food Network TV. I really love this show because every meal that she makes really turn out good and delicious.

I really love Italian foods as well and I also like to try different foods at all kind of restaurants. Anyway....below are the ingredients and method of making this delicious soup.


3 tbsp olive oil
2 large Vidalia/sweet onions, sliced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese

Special equipment : 4 (1 1/2 cup) ovenproof ramekins


1. In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt and pepper. Cook stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.

2. Divide the soup between the 4 ovenproof ramekins on a baking sheet.

3. Divide the cubed bread among the ramekins.

4. Top each with slices of fontina cheese.

5. Place the ramekins under the boiler, until the cheese is golden and bubbly, about 4 minutes.

6. Serve immediately.

Tuesday, December 16, 2008


This is one of the recipe my mom only cook on festive days. She is from Taiwan and this is her best recipe. It is very good with man-tau / plain pau or white rice. Actually, this recipe have to add boiled eggs to braised with it but I was actually out of it. It will be quite oily but do discard away the oil before serving.


2 1/2 cups water
1 tbsp brown sugar / rock sugar
2 star anise
1 whole garlic, washed and cut the top away
5 thick slices of ginger
5 scallions, cut into 4" segments
2 lb pork belly, preferably with bones and cut into 2" cube
salt & pepper to taste


4 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp Shaoxing cooking wine
1 tbsp sesame oil


1. In a wok, add 1 tbsp oil and seared pork belly on each side. Drain and set aside.

2. With the remaining oil in the wok, add in garlic, ginger and star anise. Stir fry until aromatic.

3. Then add in the pork, water and scallions. Bring to boil and lower the heat to medium low. Simmer for about 40-55 minutes or until the pork is soft and done.

4. Serve while it's hot.


I baked this cookies my son's Class Christmas Party tomorrow. I had this recipe from Kraft and it's very simple and easy to make.


1 pkg (8oz) cream cheese, softened
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
2 1/2 cups flour
1/2 tsp baking soda
2 tsp pure vanilla extract
4 oz semi-sweet chocolate, melted
6 oz white chocolate, melted
12 hard peppermint candies, crushed


1. Heat oven to 350 F. Beat cream cheese, butter, sugar and vanilla in a large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.

2. Roll 1 tbsp of dough into 52 balls. Close it tight and refrigerator for 20 minutes.

3. Roll each ball into 3 inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.

4. Bake 10 to 12 minutes, or until puffed and set; cool 5 minutes on baking sheet. Transfer to wire rack; cool completely.

5. Melt white chocolate and drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Sunday, December 14, 2008


I have a pint of yogurt in my refrigerator and don't what to do with it. Then I went to the internet and stroll at Google and found this recipe by Little Corner of Mine.


1 1/2 cup all purpose flour
2 tsp baking powder
1 cup plain yogurt
3 large eggs

1/4 tsp salt
1/2 cup granulated sugar
1/2 cup canola oil
1/2 tsp pandan paste (Koepoe-Koepoe brand)


1. Preheat oven to 350 F. Place paper cups in the 12 muffin pan.

2. In a mixing bowl, sift flour and baking powder. Add in salt and sugar. Stir to mix it well and set aside.

3. In another mixing bowl, add in eggs and pandan paste, and beat in high speed for 2 minutes.

4. Add in the flour mixture, yogurt and oil. Beat in high speed until all the ingredients incorporated.

5. Lastly, add 3/4 full of the cake batter in the muffin pan.

6. Bake for 35-40 minutes. Let it cool on the wire rack.

7. Served with a cup of tea.



3 qt low-sodium chicken broth
1 cup dried oysters, soaked till soft
1 lb minced chicken meat
1 tbsp tong chai (salted vegetable)
6 scallions, finely chopped
1 3/4 cup Jasmine rice, washed and drain
2 1/2 cup shredded pumpkin
some fried shallots for garnishing


2 tbsp sesame oil
4 tbsp light soy sauce
salt and pepper to taste


1 tsp light soy sauce
1 tsp sesame oil
1 tbsp Shoaxing cooking wine
a pinch of salt and pepper


1. Marinate the minced chicken for 30 minutes.

2. In a 6 qt pot add in the rice, chicken broth and ginger to a boil.

3. Then add in the meat a tsp by a time and add in the dried oysters and shredded pumpkin. Stir occasionally to prevent burn from the bottom part.

4. Cook for about 30-45 minutes. Lastly add in the seasoning ingredients and dried shallots. Adjust the taste accordingly.

5. Serve hot with chopped scallions.

Saturday, December 13, 2008


When I saw this recipe at internet, I was so trill with it. I made this cookies with my boys and we really have a lot of fun in baking these cookies.

Cookie Ingredients:

cup LAND O LAKES® Butter, softened
cup sugar
tablespoons orange juice
tablespoon vanilla
2 1/2
cups all-purpose flour
teaspoon baking powder

Coating Ingredients:

ounces vanilla-flavored candy coating (almond bark)

Decorations Ingredients:

Sanding sugars, coconut, decorator sparkle gels, decorator

candies such as (starlight mint candy, candy buttons, mini

pastel chips, red and green swirled chips,

jumbo confetti), as desired


Combine butter, sugar, egg, orange juice and vanilla in large bowl. Beat at medium speed, until creamy. Reduce speed to low; add flour and baking powder. Beat, scraping bowl often, until well mixed.

Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (at least 2 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4 inch thickness. Cut with 3-inch round ornament cookie cutter. Place 1-inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges just begin to turn lightly browned. Cool completely.

Place candy coating in deep 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until melted (5 to 8 minutes). Remove from heat.

Working with a few cookies at a time, dip top one-third of cookie into melted coating; shake off excess. Place onto waxed paper. Immediately, before coating hardens, decorate dipped portions to create hats. Repeat with remaining cookies.

Decorate as desired using candies to create eyes, nose, cheeks and mouth. Attach candies to cookies with a dab of melted candy coating. Let set 15 minutes to allow candy coating to harden.

Store in single layers in loosely covered container.

Friday, December 12, 2008



375 g dried egg noodles
200 g fish balls
200 g fish tofu
150 g sliced beef (marinate with 1 tsp light soy sauce, sesame oil and corn starch for 30 minutes)
5 sliced ginger
4 cloves garlic, minced
1 sliced bell pepper
4 scallions, cut in 2" length
2 tbsp vegetable oil
2 tbsp deep fried shallots

4 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
2 tbsp Shaoxing cooking wine
salt and pepper to taste


1. Bring the water to a boil in a large pot, add the noodles. Cook for approximately 3-5 minutes stirring occasionally. Drain immediately and rinse it under the running cold water, and set it aside.

2. Place oil in the wok and cooked over medium-high heat. Stir fry the marinated beef for 2 minutes, dish up, drain and set aside.

3. With the oil in the wok, stir fry the garlic and ginger until aromatic. Add in the beef, bell pepper, scallions and the seasoning.

4. Add in the cool noodles and stir it well. Mix it well so that all the ingredients will be evenly distributed.

5. Dish up and place the fried noodles on a platter. Sprinkle the top with deep fried shallots.

6. Serve hot or at room temperature.


Yesterday when I cooked up this entree, my husband and kids was trilled and all of them had an extra bowl of rice.


300 g beef (prefer ribeye), sliced thinly
150 g young ginger, sliced
150 g spring onion/scallion, cut into 3 cm length
1 tsp chopped garlic


1 tsp bicarbonate of soda/kan sui (optional)
1 tbsp oyster sauce
1/2 egg, beaten
1 tbsp corn starch
a pinch of sugar
a little of sesame oil


1 tbsp oyster sauce
1/2 tbsp light soy sauce
a little of sesame oil
a pinch of pepper
a little corn starch water for thickening


1. Combine beef with marinade and season for 1 hour. Deep fry the marinated beef in hot oil for a short while, dish and drain.

2. Leave 1 tbsp oil in wok, saute chopped garlic and ginger until fragrant. Add in beef, white part spring onion and stir fry until aromatic. Add in seasoning, green part spring onion and stir well.

3. Thicken with corn starch water, mix well and dish up.

4. Serve while it's hot with steamed white rice.


Last week I brought 2 bags of frozen tapiaco/casava at the Indonesian Store and I baked this kuih bingka ubi yesterday night. I don't like the local tapiaco/casava because they don't taste the same. So usually I love to get it from oriental store and always make sure it comes from Thailand. This recipe it's so easy and simple to make.


1 lb grated tapiaco/casava
1/2 cup granulated sugar
1 cup coconut cream and 1tbsp for glazing
4 oz / 1 stick salted butter
2 large eggs


1. Grease 8"x8" square pan.

2. Preheat oven at 375 F

3. Mix all the ingredients in a large glass bowl and microwave on high 1 minutes at a time until the mixture becomes thick.

4. Pour the mixture into the greased pan and bake for 30-40 minutes.

5. Glazed the top of the kuih with 1 tbsp of coconut cream and broil/grill the top until brown but not burn.

6. Let it cool completely before cutting.

Wednesday, December 10, 2008


I had a pumpkin since last month....and don't what to do with it until I found in the website about steaming pumpkin cakes. So I give it a tried and it comes out really good and deliciouso!!!


300 g pumpkin (remove seeds and hard skin, then shredded it)
4 shallots (thinly sliced)
1 cup dried shrimp, soaked, drained and diced
8 shitake dried mushroom, soaked, drained and diced
3 chinese sausage (lap cheung), diced
1/3 cup vegetable oil
3 scallion, diced

Seasoning Ingredients :
1 tsp white pepper
1 tbsp Shoaxing cooking wine
1 1/2 tsp salt

Batter (Combined)
500 g rice flour
140 g wheat starch
1500 ml water
1 tsp salt
1 tsp five-spice powder

1. Mix the batter ingredients in a big mixing bowl.

2. Heat the oil in a wok and sautee the shallots until golden brown. Reserved 1/2 for garnishing. Add in the dried shrimps, chinese sausages and mushrooms, stir fry until aromatic for about 5 minutes. Season with the seasoning ingredients.

3. Then add the shreded pumpkin and continue to cook until the pumpkin become soft.

4. Pour in the flour solution into the wok and continue to cook the mixture until it turns into a sticky paste. Pour the paste into a greased 9 inch round pan and steam at high for 1 hour.

5. While waiting for the cake, mix the fried shallot, scallion and reserved 1/2 garnishing.

5. Remove the cake from the steamer and firmly pressed on the garnishing mixture on top of the cake while it's hot. Cut the cake when it's completely cool and served with chili sauce.

Monday, December 8, 2008


This is the best entree that my kids and hubby love the most with a bowl of steamed rice.


1-1 1/2 lbs pork spareribs (rib tips)
2 tbsp black bean sauce
1 tbsp Shao Xin cooking rice wine
2 tsp cornstarch
1/2 tsp grated ginger (on microplane grater)
2 cloves garlic, minced
1/4 tsp ground black pepper
1 tsp cooking oil
1 tsp sesame oil
1 tsp sugar
2 tbsp scallion, chopped for garnish


1. Cut the spareribs crosswise into 1"-2" sections. Combine the rest of the ingredients and mix it well.

2. Transfer spareribs and sauce into a shallow, heatproof pan that will fit your wok. Let it marinate at room temperature for 30 minutes.

3. Set steaming rack inside of wok and fill with water almost up to height of the rack. Turn heat to high and when water boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink.

4. Serve immediately with steamed white rice.

Sunday, December 7, 2008


This cake is so good that most of my family loved it. It's really good with a cup of tea or coffee.


25o gm unsalted butter ( best brand Kerrygold Irish Butter )
150 gm granulated sugar
250 gm cake flour
2 tsp pure vanilla extract
1 tsp salt
1 1/2 tsp baking powder
6 tbsp milk
6 extra-large eggs
5 tbsp cocoa / milo powder


1. Preheat the oven to 350F. Butter the bundt pan and dust with flour. In a medium bowl, add in the cake flour, baking powder, and salt. Mix it well.

2. Beat butter with the paddle attachment of a standing mixer until smooth, about 5 minutes. Gradually add sugar while mixing, then beat at high speed until mixture is light and fluffy, about 10 minutes. Add eggs one at time, making sure each is fully incorporated before adding another. At low speed, gradually add flour mixture to butter mixture. Mix briefly at medium speed until batter is smooth. Add cocoa/milo powder with 1 cup of cake batter and set aside.

3. Add half of the cake batter to the bundt pan and gradually add the cocoa cake batter. Finally add in the rest of the cake mixture and smooth the top. Bake until toothpick inserted the cake comes out clean, about 60 minutes.

4. Cool in the pan on a rack 10-15 minutes, then invert pan to release cake onto a rack to cool.

Monday, November 24, 2008


From China to Peru, from Hungary to France, at any given time, anywhere in the world, you can smell the aroma of a chicken roasting in the oven.
This recepi is courtesy from Food Network Kitchen Cookbook.



1 3-to-4 pound chicken, excess fat trimmed and giblets removed
3 scallions (white and green parts), cut in 4 pieces
6 coin-sized slices fresh ginger
1 1x3-inch strip orange zest
2 tsp peanut oil
2 tsp dark sesame oil
2 tsp honey
1 tsp lite soy sauce
2 tsp five-spice-powder


1/2 cup lite soy sauce
1/4 cup rice vinegar
2 tsp dark sesame oil
1 tsp finely grated orange zest
1/2 tsp peeled, grated fresh ginger
1 small clove garlic, minced
1 scallion (white and green parts), thinly sliced


1. For the chicken: Preheat the oven to 425F. Stuff the chicken cavity with the scallions, ginger coins, and orange zest. Set a v-or regular rack in a roasting pan and brush with 1 tsp of the peanut oil. Whisk the remaining 1 tsp peanut oil with the sesame oil, honey, and soy sauce. Brush the soy mixture over all of the chicken and sprinkle with five-spice powder.

2. Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place the chicken breast side down on the rack and roast until the back is golden brown, 35 to 40 minutes. Remove chicken from the oven and turn it breast side up. Cut the string where it holds the legs together and gently open the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the tight registers 170F, 20 to 25 minutes more. Transfer to a carving board and let it rest for 10 minutes before carving.

3. For the sauce : Whisk the soy sauce with the rice vinegar, sesame oil, orange zest, ginger, garlic, and scallion in a small bowl. Carve the chicken into 8 pieces, serve with rice, and pass the dipping sauce at the table.


This is one of my favourite kuih and I love to make it for my family and friends. I got this recepi from Lily Ng (

Ingredients :

Rice Layer

300g Glutinous rice, wash and soak in water for 4 hours, drain
180ml Coconut cream
1 tsp Salt
1 tbsp Sugar

Egg Custard Layer

3 Large eggs
4 tbsp Flour
4 tbsp Rice Flour
350ml Coconut Cream
150g Castor sugar
1/2 tsp Pandan paste
1/4 tsp Salt
Green coloring


1. Drain rice and steam on 22cm tray for 20 minutes.

2. Remove from heat, fluff up the rice and pour in the coconut cream, sugar and salt. Mix well. Steam for another 20-25 minutes or till cooked.

3. Using a spoon or spatula, press cooked glutinous rice firmly and use another tray to level pressed rice.

4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut cream, pandan paste, green color, salt and sugar.

5. Cook on high in the microwave, 1 minutes at a time until mixture is slightly thicken.

6. Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10-15 minutes until cooked. Use a fork and scratch surface, then pour in the balance egg custard and steam for another 10-15 minutes until cooked. Steaming this kuih for a nice smooth surface, the fire have to be low. Steaming time may vary depending on the heat of the steamer.

7. Cut the kuih in serving size when it's completely cooled.

Saturday, June 7, 2008



10 extra large eggs, at room temperature
350 g fine granulated sugar
1 tsp vanilla essence
100 g gula melaka
2 cans ( 800 ml ) coconut cream
6 pandan leaves
a pinch of salt


1. In a pan add coconut cream, gula melaka, sugar and salt to dissolve in a medium heat. Strain and let it cool completely.

2. In a bowl, add the eggs and whisk until well mixed. Then add the cooled coconut mixture to the eggs and stir well to mix. Strain to a medium pan bowl. Add in washed and dried pandan leaves.

3. Fill the pot which you are using to steam the kaya with enough water to reach halfway up the bowl, after you have put a metal stand on the base of the pot. Bring the water to the boil. Lower the heat and keep the water just below boiling point.

4. Put the bowl pan in the pot of water and stir the kaya mixture continuously for about 60 minutes. Take the bowl pan up and bring the water in the pot to boil over high heat. This time the water can be boiling vigorously. Put in the bowl pan, make sure the water is not higher than halfway up its side.

5. Keep stirring for half to three quarters of an hour till the mixture is a thick, creamy paste. The more constantly you stir, the smoother the kaya will be.

6. Let in cool completely and store in a container.

7. Kaya is eaten like jam with bread and butter or with crackers.


This is my family favorite dish...especially the kids!!


50g water chestnuts
50g onion
400g minced chicken
3 tbsp potato starch
5 1/2 tbsp corn flour / starch
1 egg white
some all purpose flour
some breadcrumbs


2 1/2 tbsp light soy sauce
1/2 tsp pepper
a pinch of salt


Peel and dice water chestnuts and onion.

In a bowl, mix minced chicken with light soy sauce, salt and pepper. Then add water chestnuts, onion, potato starch and corn flour. Mix well. Using a cleaver, chop the mixture until it becomes sticky. Mould into meatballs.

Coat meatballs with flour, egg white and breadcrumbs respectively.

Heat up half pot of oil and deep-fry the meatballs over low heat for 2 minutes before switching to medium heat. Continue to fry for another minute. When the meatballs turn golden brown, remove and drain.

Serve with chili sauce.

Sunday, June 1, 2008


This recipe courtesy Giada De Laurentlis

I make this for my eldest son, Clinton's 11th birthday and it really taste very good

1 cup silvered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tbsp sugar
1 tbsp unsalted butter, melted

2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 cup sugar
2 tsp fresh lemon juice
1 tsp vanilla extract
4 large eggs, room temperature

1/2 cup chocolate-halzenut spread (recommended: Nutella)
1/4 cup whipping cream

For the crust :

Preheat oven to 350 degree F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the side of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decease the oven temperature to 325 degrees F.

For the filing :

Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake move slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping :
Combine the chocolate-halzenut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20seconds to blend, about 1 minute.

Drizzle the chocolate sauce over the cheesecake and decorate the side with whipped cream and candy.


1 cup sugar
1 cup butter, softened
1 egg
3 tbsp molasses
1 tsp vannila extract
3 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 teaspoon salt

3 cups powdered sugar
1/3 cup butter, softened
1 tsp vanilla extract
1 to 2 tbsp milk


Combine sugar, butter, egg, molasses and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookies ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm ( 1 to 2 hours ).

Heat oven to 375 degree F.

Roll out dough on lightly floured surface, one-half at a time ( keeping remaining dough refrigerated ), to 1/8-inch thickness. Cut with 4-inch cookie cutter. Place cookies 1 inch apart onto ungreased cookies sheets. Bake for 6-9 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely on a rack.

Combine powdered sugar, butter and vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting as desired.


Ingredients :
2 lbs chicken wings ( sectioned )
6 pcs ginger sliced
6 cloves garlics
1 bag Spice for Spice Food
4 pcs Shitake dried mushrooms ( soaked till soft )
3 cups chicken broth
1/4 cup Hua Tiau wine
2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp vegetable oil ( for cooking )
salt & pepper to taste

Method :

1. Heat vegetable oil in a sauce pan and stir in ginger and garlic till fragrant.
Then add mushrooms and chicken wings.

2. Add oyster sauce, dark soy sauce, light soy sauce, hua tiau wine and stir fry for
15 minutes. Meanwhile, preheat the claypot in medium fire.

3. Then add chicken broth and a bag of Spice for spiced food and season with salt
and pepper to taste.

4. Transfer the chicken wings to the pre-heated claypot to boil and turn the fire to
low. Simmer for about 1 to 1 1/2 hour or until the meat is tender.