Saturday, September 26, 2009

Butter Cake Recipe

Butter Cake1

I have several recipes of Butter Cake and I found this one is the BEST among all. Moist, very buttery taste and soft. This butter cake recipe is definitely a keeper. Try it out and let me know the result ok? Each time when I get to know that there will be guest coming to visit me. Butter Cake will always be my first choice as I know it'll be well accepted by most of us. Kids love it so much, adults and elderly too.

It's perfect for tea-time while chit-chating with group of friends ~ yum...yum!

golden churn

My favourite butter brand for baking...!


Separate the egg whites and egg yolks into 2 different bowls


250 gm Butter (I prefer SCS or Golden Churn Brand) - softened
85 gm Castor Sugar
1 tsp Vanilla Essense
A pinch of Salt
4 Egg Yolks
1 tbsp Milk
200 gm Cake Flour (if self-raising flour are used, just omit the 5 gm baking powder)
5 gm/ 1 tsp Baking Powder

4 Egg Whites
85 gm Castor Sugar


  • Preheat oven at 175'c. Grease or line the 8" baking pan.
  • Sifted together flour and baking powder. Set aside.
  • Beat together butter, sugar, salt and vanilla essense until creamy and light with mixer.
  • Add in egg yolks, one at a time and beat until creamy. Add in milk and mix well.
  • Fold in the sifted flour slowly spoon by spoon into mixture till well mixed.
  • In a separate clean bowl, whisk eggs whites till foamy then add in sugar gradually. Beat to a soft peak and fold 1/4 into butter mixture. Mix well and fold in the rest.
  • Pour batter into baking pan and bake at 175'c for about 40-45 mins or until cooked (insert a skewer in the middle of the cake and it come out clean)

p/s: I bake bigger cake using 25" x 30" retangular cake pan and use 1 1/2 recipe stated above. I bake my cake at 160'c as my oven temperature tend to get too warm and will burn top of my cake.



Tuesday, September 22, 2009

Stir-Fried Jicama/Yam Bean


Do you believe it??? I just learn a new word, I just got to know this "sengkuang" is known as Jicama or Yam Bean in English. Each time when there is any big family gathering like Chinese New Year Eve & etc.., my mother will cook this stir-fried jicama/yam bean dish for us. This is one of her signature dishes and we all love it so... much! This yummy Jicama dish can be eaten with rice or eaten wrapped in fresh lettuce. We can use it as the fillings for popiah but I will mix in the shredded eggs before we deep fried it. You can try this, it's yummy!! It taste even better overnight, yum...yum... !! There is many ways to stir-fried this Jicama and I just follow my mother's way. However, my mother in-law she have the different way cooking it.


Stir-Fried Jicama/Yam Bean Recipe

Ingredients needed:

600g -1 medium size Jicama/Yam Bean (shredded)
1 Carrot (shredded)
300g cabbage (shredded)
5 chinese black mushroom (soaked until soft and shredded)
300g medium size prawn (shelled) /dried shirmp (chopped) &
pork belly (slice thinly)
50g shredded dried cuttlefish (soak till soft & drained)
5 cloves garlic (chopped finely)
4 tbsp cooking oil
some spring onion & fried shallot - garnishing

1 1/2 tbsp minced fermented bean paste
*(this is well depend to the brand used, just adjust the amount to your preference taste)
2 tbsp light soya sauce
1 1/2 tbsp oyster sauce
1/2 tbsp sesame oil
1 tsp pepper

some salt and sugar to taste - optional*


  • Heat up oil, saute garlic until fragrant. Add in shredded pork belly, prawns/dried shrimp, mushrooms and stir-fry until aromatic.
  • Add in the remaining ingredients (*except dried cuttlefish) and stir-fry until well mixed
  • Add seasoning and continue to fry until well mixed. Cover and simmer till jicama turn soft and water starts to dish out *add in some water, 100ml and cont' cook if the jicama didn't dish out much water. Continue to cook till it is dry. Add some salt or sugar to taste *( I omit the sugar in this dish as I found it's already sweet to my taste)
  • Stir in shredded dried cuttlefish and mixed well.
  • Lastly, add in the spring onion and stir to mix.
  • Dish up, sprinkle fried shallot on top and serve warm.

p/s: *Due to no stock in hand and I was lazy out to market, I cook this dish with prawns and without the dried cuttlefish. For the better flavour, use pork belly and dried shrimp, don't forget the dried cuttlefish ya!!*

Jicama/Yam Bean is a must in this dish. Other ingredients like cabbage and mushrooms are optional.



Monday, September 21, 2009

Ham Chim Peng

Ham Chim Peng1

Ya, these are one of my favourite kuih and I can ate 3 -4 at one GO!! and skipped my lunch or dinner after that. From the picture here, you can see the very yummy looking "Ham Chim Peng" right??? But, I'm gonna to tell you the truth. I follow the recipe given by a friend of mine. Knead the dough by hand but, the dough turn out a little bit sticky and I was having real hard time to shape them one by one.

However, when I fried them the dough expand nicely in the wok. I was so happy and thought this time I'm going to successfully make this "Ham Chim Peng". The "Ham Chim Peng" taste good when eaten warm but once it's cold, the texture turns hard and chewy. "WHY"???...

In this post, I'm not going to share the recipe here. I FAILED...!!! * HELP!!! anyone can share with me the tips of making this kuih????
Anyway, I just want to share with all of you my first "Ham Chim Peng" pictures. Look YUMMY right??? lol~

Ham Chim Peng2

p/s: I will try it again until I success. Wish me LUCK!! ~ hehehe...



Sunday, September 20, 2009

Scrambled Egg with Sausages & Tomatoes

Scramble Egg1

For those who have been follow my blog I would like to apologise for keep you all waiting for my updates. I have been busy for the pass few weeks. My son finally finished his UPSR - phew!!!, now I will have more time to try out some recipes and sharing my cooking with all of you.

My internet connection have been slow and sometimes I can't be connected at all which cause me a lot of patient when I tried to upload the pictures or updating my BLOG! I don't know what happen to Wimax? When I first sign up, the connection are fast but now, they always have the connection problems.

I've never stopped cooking and baking but just no time to update my BLOG. I will slowly update it. When the lazy bugs attacked me, I will just prepare simple dishes for my kids. One of it is this simple and easy egg dishes - Scrambled Egg with Chinese Sausages & Tomatoes.

Scramble Egg1


4 Eggs
1 Chinese Sausage (skinned and slice)
1 Tomatoes (cut into wedges)
2-3 Garlic (skinned and slice)
some green onion (wash and cut into 1/2cm)
some light soy sauce to taste

Beat eggs with:
2 tbsp milk
some pepper
some salt to taste
some sugar (optional)



  • Heat the pan with some oil, add in garlic and stir-fry till fragrant and golden in colour.
  • Scope out the garlic slices *my kids don't take this. Add in sausage slices and stir-fry it till fragrant and its oil dish out from the sausage. Lower the fire, add in sliced tomatoes and cook till the tomatoes turn soft. Add some light soy sauce to taste (*this is well depended to our own taste preference)
  • Add a little more oil if you found it's too dry, higher the heat and pour in beaten egg. Let the eggs cook for a while before using the spatula to flip it and cut the egg into smaller pieces till the egg are dry and wholly cooked. Lastly, stir in the green onion.
  • Dish up and serve warm as breakfast or side dishes.




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