Monthly Archives: April 2016

Century egg sauce recipe


I had this at a Japanese restaurant and was intrigued. Did a search and found many recipes! Tried out this one from ieatishootipost.

To make the pidan sauce, blend 2 century eggs with 3 Tbsp mirin, 1 Tbsp soy sauce (I like kikkoman special fragrance) and 1 tsp sugar till smooth. Cut one block of silken tofu, top with sauce and pork floss and serve!


Easy banana cake


Loving this banana cake recipe from allrecipes UK!

125g butter
150g caster sugar
1 teaspoon vanilla extract
1 egg, beaten
2 very ripe bananas, mashed
190g self raising flour
60ml milk

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

Grease and line a 2lb loaf tin.

Melt butter, sugar and vanilla in a saucepan over a medium heat.

Remove from heat and add the mashed bananas, mix well.

Add the egg, mix well.

Stir in the flour and the milk.

Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.

Bake at 170 C / Fan 150 C / Gas 3 for 35 minutes, or until a skewer comes out clean. Leave to cool and enjoy!

Pandan Chiffon Cake 


I am a noob baker. This recipe from Cuisine Paradise is fail-proof. Had great success with it!

5 Eggs Yolks
80g Cake Flour
1/4 Teaspoon Baking Powder
20g  Caster Sugar
40ml Corn Oil
80ml Coconut Cream / Fresh Milk
3 Bunch Pandan Leave (about 40 leaves)
1/4 Teaspoon of Salt

5 Egg Whites
80g Caster Sugar
10g Cornstarch

1. Rinse and cut pandan leave into 2cm pieces turn blend it together with coconut milk to obtain 80ml of pandan coconut juice. 

2. Using a hand whisk, beat egg yolks and sugar till creamy then stir in corn oil, pandan coconut juice and sieved cake flour in sequence until it forms a thick batter. 

3. Whisk egg white using a hand held beater till foamy before adding in the sugar mixture (sugar + cornflour) and beat till stiff peak form. 

4. Divide meringue into 3 portions and fold gently into yolk batter without deflating the air in it. 

5. Pour batter into 20cm chiffon tin, give it a bang on the table to release air bubbles in the batter. 

6. Baked in preheated 160°c / 320°F oven for 43-45 minutes. 

7. When out of oven, immediately invert the pan over a mug and let it cool completely before removing the cake from the tin and slice and serve. 

Mentaiko pasta


I’ve loved this gourmet looking but deceptively easy to make pasta dish for the longest time. Wonder why I’ve never posted it here. Here are a few links I got my base recipe from.


Sometimes if it’s just me, I just mix the mentaiko with Japanese mayonnaise and some pasta water to loosen it up. Top it with some seaweed and dinner is served!

Japanese Pumpkin Chicken and Mushroom Rice


I love rice cooker recipes such as these. They’re life savers for when I have no time to cook. This is a mash up from what I would normally prepare. It’s a great idea with somewhat different ingredients.

This recipe popped up on my email from!

1/4 Japanese pumpkin
100g Rice
100g Chicken meat
30g Assorted mushroom
2 tbsp Japanese soy sauce
2 tbsp Mirin
1 tbsp Hondashi
Chopped green onion

1.    Rinse the rice under water and transfer to the rice cooker.
2.    Cut the chicken into small pieces.
3.    Add the water, soy sauce, mirin and hondashi in the rice cooker. (1:1 ratio water and rice)
4.    Add the chicken, pumpkin and mushroom over the rice and turn on the rice cooker until the rice is cooked.
5.    Sprinkle with some chopped green onion and ready to serve.

Chocolate Lava Cake


I’ve recently gathered up courage to try baking again and have had success with this first recipe I’ve tried. It happens to be one of my favourite desert too. I took this recipe from noobcook!

Serves: three 6-oz ramekin cakes
Prep Time: 20 mins
Cook Time: 10 minutes

100g dark chocolate (example, Cadbury Old Gold 70% cocoa), cut to small cubes
100g unsalted butter, cut to small cubes
2 eggs
50g caster sugar
20g self-raising flour
To decorate (optional)
icing sugar and small sieve
vanilla ice cream
Additional tools needed
electric whisk (hand-held)
oven safe ramekins (6-8 oz)

1. Melt dark chocolate and butter using either the microwave, a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy.
2. This will take a few minutes.Pour melted chocolate and butter (step 1) into the egg mixture prepared in step 2.
3. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked).
5. Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180°C (356°F) for about 10 minutes. Mine took exactly 11 minutes.
6. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
7. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
8. Serving suggestion: Use a sieve to dust icing sugar over the cake.
9. Serve a scoop of vanilla ice cream and some berries at the side.

Beef Lasagna


This is a recipe I tried once and simply adored the cheese sauce. It’s simple to make and easy to follow. Found on

500 g beef mince
1 onion chopped
1 garlic clove crushed
125 g mushrooms sliced
1 tsp mixed herbs *to taste
850 g canned chopped tomato
1 tsp sugar
3 tbs tomato paste
1 tsp salt
5 sheets lasagne sheets

Cheese sauce
1 tbs butter
3 tbs plain flour
2 cup milk
125 g cheese grated
1 pinch nutmeg

STEP 1: Fry the chopped onion and crushed garlic in a little oil for 5 minutes.
STEP 2: Add the minced beef, mushrooms and herbs.
STEP 3: When meat is brown add 850g chopped tomatoes, sugar, tomato paste and salt to taste, and simmer for 30 minutes.
STEP 4: Cheese sauce: Melt some butter in a pan and stir in flour, milk, grated cheese and a pinch of nutmeg. Stir mixture constantly until thick.
STEP 5: Pour half the meat sauce into a baking dish, then add alternate layers of dry lasagna, meat mixture and cheese sauce, finishing with the cheese sauce.
STEP 6: Sprinkle with grated parmesan cheese and bake at 200C for 35 minutes.