Saturday, November 17, 2012

Durian Mousse Crepe

what do you do if you feel like eating crepe? Yet do not want to make your own pancakes?. The answer is - ready to eat crepe, by "Master Chef" . What I did was to prepare my own durian mousse and just spread on each layer of crepe and place one on top of the other to make layers. Later, I set them in the  fridge.  Simple and quick way to satisfy my craving.  Trust me, the durian mousse crepe tastes as good as the ones you get from the confectionery.


You need: 2 packets Master Chef Crepe and use sharp knife to cut 8" round
                 8" round loose bottom or spring-form baking pan


120 g  fresh durian puree
50 g sugar
4 sheets gelatin leaf or 40 g gelatine powder
4 tablespoon hot water
500 g fresh cream

1) In a small pot, cook the durian puree, keep stirring until just boiled.
2) Dissolve gelatine and sugar in hot water.
3) Add (1) into (2), mix well.
4) Whisk fresh cream till thick and fluffy, and add into durian mixture, mix till smooth.
5) Place one piece of crepe onto the cake pan  base, spread 3 to 4 tablespoons of durian mousse on top of the layer. Repeat the same till all done.
6) Chill in the fridge till well set.


Available at NTUC, Shop-n-Save, Sheng Shiong supermarket. 

Tuesday, November 13, 2012

Fig Butter Cake- 无花果奶油蛋糕


A) 220g salted butter
     20g sugar
     6 egg yolks

B)   * 50g dried fig )  *use electric blender to blend till fine
       * 50 ml water  )

C)  6 egg whites
      120g sugar

D) 260g flour
     1 teaspoon baking powder
     50g fig, chopped.

1)  Cream butter and sugar till light. Beat eggs one at a time.Beating well after each addition.
2)  Add B ingredients into  the above mixture and mix till well blended.
3)  In another big and clean mixing bowl, beat C ingredients till stiff.  Add to the above batter and mix well combined.
4)  Fold in sifted flour and baking powder and mix well incorporated.
5)  Add D, mix well.
6)  Pour batter into an 8" x 8" lined and greased baking pan.  Bake at 180 degree C for 50-60 minutes or skewer inserts into the cake comes our clean.
7) Cut and serve.

I bought this packet of dried figs in Turkey on my recent trip to Greece and Turkey.

Aromatic Chicken Masala

Hi there!
Today is Deepavali. I would like to wish all who celebrate the festival of Lights a very Happy Deepavali Day.

In my older post , I mentioned my family and I like Northern Indian food. The other day I chanced upon this link (, I saw this recipe and it inspired me to cook this dish for a special festive - Deepavali day.


~1 whole chicken
~ 3 tablespoon ginger - garlic paste
~ 2 large onions - slliced
~ 3 green chilies - sliced
~ 2 - 3 tablespoon chili powder
~ 1 teaspoon  turmeric powder
~1/2 teaspoon coriander powder
~ 1/2 teaspoon garam masala
~ 1/4 teaspoon cumin seeds (jintan putih)
~ 1/4 teaspoon fennel seeds  ( biji Adas)
~  1/4 teaspoon fenugreek seeds (halba)
~  some coriander leaves for garnishing
~ 2 tablespoons coconout paste (kerisik)
~ salt to taste
~  cooking oil
~ little water (I used 1/2 cup of water)

1) Clean and pat dry the chicken. Cut into medium  size.  Marinate the chicken with chili powder, turmeric powder, corriander powder, gram masala powder and salt for 15 minutes.
2) Heat up oil in wok, saute cumin seeds, fennel seeds and fenugreek seeds until fragrant.  Add  in sliced onions and green chilies, stir -fry for 1 minute.  Add in the ginger-garlic paste, stir-fry for for another 1 minute.
3) Pour marinated chicken , stir and cook covered for 15 minutes. Stir occasionally until the chicken is cooked.. Add some water if it is too dry.
4)  Add salt to taste.  Keep stirring for another 5 minutes or so, to make it drier.
5)  Finally add in the kerisik. Mix well.
6)  Garnish with corriander leaves and serve.

Wednesday, November 7, 2012

Light Carrot Cake Wtih Cheese Frosting


180g       caster sugar
185g       extra light olive oil
3 large    eggs
225g      plain flour
1 teaspoon  baking powder
1 teaspoon  bicarbonate of soda
250g      carrots, grated
50g        chopped almonds
50g        sultanas/raisins, chopped
50g        cranberries, chopped

Cream Cheese frosting:
280g cream cheese (room temperature)
3 tablespoon icing sugar

1)  Preheate oven to 180 degree C.  Meanwhile place sugar and olive oil in a mixing bowl.  Beat with electric beater until well mixed, about 3 minutes.

2)  Add eggs one at a time, beating well each addition.

3)  Sift flour, baking powder and  bicarbonate of soda together. Gradually fold the dry mixture into the sugar and egg mixture.

4)  Fold carrots, almonds, sultanas and cranberries into the mixture.. Do this in batches so that everything is well folded.. Pour batter into an 8" x 8" greased and lined baking pan.

5)  Bake in the oven for 40 - 50 minutes and until cooked.

6) Meanwhile, prepare frosting.
    Beat cream cheese with an electric mixer until smooth, about 4 - 5 minutes. Add icing sugar and beat well.

7) Once the cake is cooled, about 20 minutes.  Spread the cream cheese frosting over and leave in the fridge to set.


Poppy Seeds And Pandan Butter cake - 罂栗班兰牛油蛋糕

Recipe: Adapted from I love Butter Cake too (2) by Kelvin Chai

250g          butter
200g          caster sugar
4                eggs
250g          plain flour
5g              baking powder
100ml        fresh milk
50g            poppy seeds
1/4 tsp       pandan essence

1) Preheat oven to 160 degree C, grease and line a 18cm or 7 inches baking pan (I used 8 inches ).
2) Beat butter and sugar until creamy.  Add in eggs, one at a time, beating well after each addition.
3) Fold in sifted flour and baking powder, then stir in fresh milk,  mix well.
4) Divide batter into 2 equal portions, add in poppy seeds and pandan essence respectively, mix well.
5).Spread poppy seeds batter into the prepared pan, follow with pandan batter.  Bake in oven for 50 -60 minutes or until cooked.