Thursday, September 30, 2010


Butter cake is always the best dessert for tea-time or snack with some milk, tea and coffee. You can used this recipe with any flavor of your choice. Just replaced the orange juice to milk or any kind of juices of your favorites. Here's one of my new recipe for butter cake that I would like to share =)


360 g chilled butter ( I used 'Kerrygold' or any European butter )
220 g chilled fine granulated sugar ( chilled in the refrigerator for overnite )
11 large eggs, separated
300 g self rising flour, separated
1 tsp fine salt
60 ml fresh orange juice
zest of an orange
1 tsp of orange essence ( optional )
1/2 tsp cream of tartar


Preheat the oven to 350 degree Fahrenheit and greased a 10"x10" square pan with some butter and flour.

In a mixing bowl with a flat attachment, add the chilled butter and chilled sugar. Beat them until light and fluffy. Scrap the bowl frequently and make sure that the sugar dissolved before continue to another step.

Then add the yolks, one at a time, beating well after each addition and then add the orange juice with the zest. Add the sifted flour into the batter in 2 batches and beat until incorporated.

In another mixing bowl with a whisk attachment, whisk the egg whites with cream of tartar until a soft stiff peak appear.

Then fold in the egg whites mixture into the butter mixture until well-blended but don't over do it or the whites will deflate.

Pour the batter into prepared cake pan and bake for at least 1 hour 15 minutes or until wooden skewer plunged into the middle of the cake comes out clean.

Cooled the cake on a wire rack on cut it when it's completely cool. Enjoy !!!!

Tuesday, September 28, 2010


The best bet when choosing live crab, is to buy an alert, hard-shelled crab during winter that appears to be squirming around and feels heavier than it looks. Fresh crab that has recently been caught and is being stored in an aquarium appears more active, retaining a hard shell and sturdy legs, whereas a crab showing less movement and spunk, and a soft shell or mushy legs has been out of its natural habitat longer and is not likely to provide optimum meat. The harder the shell...the healthier the crab.

Today I'm going to share my hubby's easy recipe of Sweet & Spicy Dungeon Crabs. It's very easy to prepared and it's so delicious and the sauce is so yummy with some slices of breads =P


2 fresh big size of dungeon crabs
6 sliced fresh ginger, about 1/2" thick
7 cloves of fresh garlic, chopped
1/2 cup of ketchup / tomato sauce
1/2 cup of chili sauce ( I used ABC brand sweet chili sauce )
1/2 cup water
2 beaten eggs
some Thai chilies ( optional )


Wash the crabs shell with a brush. Then flip the crab over so that the underbelly is facing up and remove the triangular flap known as the apron of the crab. Next, pull of the carapace, which is the outer shell and then drain the juices and the guts that are attached in a small bowl to reserved. Now, remove the gills from both sides of the crab, as they are inedible. Turn the crab to the front and crack off the mouth-parts. Then cut the crab into two parts and cracked the legs and crawls. Finish off bu rinsing the crabs again.

Heat a wok in a high heat with some oil. Then add the Thai chilies, ginger and garlic and sauté until fragrant. Add the reserved juice from the crabs to a boiled. Then add the fresh crabs and sauté until incorporated. Then add the ketchup, chili sauce and water. Sauté for another minute and covered. Stir occasionally until the crabs are cooked.

Finally add the beaten eggs and sauté until incorporated. Served hot !!!

Friday, September 24, 2010


I was in my friend's house last month and spotted this delicious and healthy dish from Taiwan. I'm so happy that she shared her recipe with me and now is my turn to shared it with my loyal blogger friends. It is so easy to prepare and the taste is super yummy :P

Hope all of you will enjoy my new recipe =)


24 oz (680g) Extra soft tofu / Sukui Tofu ( I used House Foods Brand )
2 pcs Century eggs, shelled and cut into bite pieces
3 stalks of Green onions, chopped
2 small bags of Dried bonito flakes
2-3 tbsp of Vegetarian flavored oyster sauce
some sesame oil


In a platter, arranged two blocks of tofu and add the century eggs and dried bonita on top of the tofu.

Then sprinkled the vegetarian flavored oyster sauce, sesame oil and the chopped green onions.

Served immediately or keep it in the refrigerator until ready to serve.

Thursday, September 23, 2010


I received this Williams-Sonoma September catalog and found this recipe which look yummy in the picture. I went to the internet and print out the recipe and give it a try....guess wat.....this recipe is so delicious and yummy even my kids love it. The pork chops are so juicy and the sauce is sweet and sour.


  • 4 bone-in pork chops, each 1 inch thick
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 4 bacon slices, diced
  • 1 red onion, sliced 1/4 inch thick
  • 1 garlic clove, minced
  • 2 Tbs. firmly packed dark brown sugar
  • 1/2 cup balsamic vinegar
  • 1 tsp. minced fresh thyme
  • 1 cup low-sodium chicken broth
  • 2 tsp. chicken demi-glace from Williams-Sonoma / 1 tsp. of instant chicken granuales
  • Fresh rosemary leaves for garnish


Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.

In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.

Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.

Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.