Oreo Cookie Chiffon Cake

Seems like the season for cake baking recently. This was kind of an impromptu one and I had it shared with some lovely peeps. Share the calories. I can then have more excuses to bake more often keke!

This is my first time baking an oreo chiffon cake. I did not get to eat it though but had feedbacks that it was soft and yummy, while some said the cake had not much flavour except for the crushed oreo bites. Okay.... not too bad, apart from the cake being quite flavourless, other feedbacks werr positive. Let's try choco oreo chiffon the next round!! Gotta bring this cake flavour a level up :)

I am still gonna share this recipe because of the soft and pillowy feel it has.

Oreo Cookie Chiffon Cake
Recipe adapted from Cherry Potato

(A).
5 Egg yolks
4 tbsp Corn oil
60 ml Milk

(B).
100 gm Cake flour, sifted (I used Hong Kong Flour)
50 gm Sugar (I used 40g)

(C).
60 gm Oreo biscuit, crushed (I removed Oreo cookie cream)

(D).
5 Egg whites
1/2 tsp Cream of Tartar
50 gm Sugar

1. Mix (A) together into a bowl until well.
2. Add in (B) and mix until well combined & smooth.
3. Whisk (D) into a mixing bowl until stiff.
4. Fold egg yolks mixture into Step (3) & mix well.

5. Slowly add in (C), mix well.
6. Pour mixture into a 9' ungreased chiffon tube pan.
7. Bake in preheat oven at 160'C for about 1 hour.

8. Invert the cake to cool after take out from the oven.

Cod Fish with Ginger-Garlic Sauce

A simple and delish cod fish dish that requires no effort at all.  Steam the fish, prep the sauce, drizzle the sauce onto the fish and voila! a dish is cooked and done!

The big box sale by Marshall Cavendish some 2 months back or so got me crazy and I lugged back a huge amount of recipe books, and I have got no reasons to not try out recipes from the stack of books lying in my study room. So yeah, start of the recipe book cooking from now.

Cod Fish with Ginger-Garlic Sauce
Recipe adapted from the asian oven book by Jo Marion Seow

*Original recipe snapper fillet but I replaced it with cod fish

1 thumb-size knob ginger
2 large garlic cloves, peeled
1, spring onion (scallion), diced
2 tbsp cooking oil (I used 1.5 tbsp)
2 tbsp light soy sauce (I used 1.5 tbsp)
4 Snapper fillets, about 150g each (I used 1 cod fish fillet, roughly 300g)


1. Scrape the skin off the ginger using a spoon. The rounded edge of the spoon is able to navigate the curved surfaces of the ginger and remove just the skin.
2. Finely grate the ginger and the garlic.  Put the grated ingredients and spring onion into a small bowl. 

3. Heat oil in a small saucepan until it is smoking hot.  Pour the oil onto the ingredients in the bowl and give everything a stir.  Now add light soy sauce and stir to combine.  The sauce is done.
4. Preheat the oven to 200deg C.  (I put the cod fish to steam instead of baking it)
5. Place fish in a casserole dish.  Cover tightly with foil and bake for 6-8min.  (Put a steamer to boil, place cod fish on a steam plate and put to steam for about 8min, or till done.)
6.. Remove the cooked fish from the oven.  Discard the foil.   

7. Spoon the ginger-garlic sauce over the steamed cod fish and serve immediately.

Note:
I did not add the diced spring onions with the ginger-garlic.
I sliced the spring onions sideways, thinly and about 2-inches long and placed them into a bowl of iced water.  Let it stay in for about 45min and the spring onions will curl.
Remove spring onions and drip off remaining water.  Spring onion garnish is ready for use!

Thin Crust Hawaiian Pizza (Encore!)

I guess this pizza recipe needs no introduction again because this is my 2nd attempt. Had no idea what to cook for dinner last weekend Saturday, and I had Hubby to propose. And yes, pizza was his choice of dinner for that night. So... I got together all the ready ingredients I have at home and got the pizza baking away in the oven in no time.

No proofing needed and so it was just a mix, knead and go pizza recipe. I know I should go hunting for another thin crust recipe to try but well, this recipe is currently my fave so let's leaving the thin crust recipe research till another time keke!

Crispy Thin Crust Pizza dough

Recipe by Jacqueline Liu

(Makes 2 12-inch pizza dough)

1 pkg (.25 oz) Active Dry Yeast (7g)
¼ tsp Sugar
¾ Cup Warm Water (170g)
1 ¾ Cups All Purpose Flour (224g)
½ tsp Salt
2 tbsp Extra Virgin Olive Oil

*tomato pasta sauce or tomato puree

**3 pcs ham, cut to small pcs
**5 slices of canned pineapples, cut to small pcs
**8 to 10 pcs of button mushrooms, sliced thinly
(Squeeze out the excess pineapple water and mix all ingredients together.)

***Shredded Mozzarella cheese and Parmesan cheese

1. Dissolve yeast and sugar in warm water. Let stand until creamy, about 8 minutes.
2. In a large bowl, combine all purpose flour, salt, olive oil.
3. Add the yeast mixture.
4. Add well.
5. Turn dough onto a floured surface. Knead for 2 minutes.
6. Let the dough rest for 5 minutes.
7. Using a rolling pin, roll dough into a 12” circle.
8. Slice ham, shredded cheese or any ingredients you like. (Spread a layer of pasta sauce over bread dough, leaving about 1.5cm of sides plain, spread cheese followed by ingredients, and final toppings with cheese again)

9. Place dough on pizza pan. Cover with your pizza sauce and toppings.

10. Bake at 500 Degree F (I baked at 230deg C for 25min) for 10 - 15 minutes.

Espresso Roll Cake

I have kept away from 3-in-1 instant coffee for a long time. Somehow those coffee taste too artificial for me. I prefer coffee from my Nespresso machine.

Being quite a coffee addict, I decided it is time to settle with a roll cake, since I have not been baking much coffee stuff for a long time. And so, I used my Nespresso machine brewed espresso coffee in my roll cake. Made espresso buttercream too. Everything coffee!  Hubby's No. 1 choice too when I asked if he prefers a chocolate or coffee roll cake.

If you are a coffee lover like us, this roll cake should be your cup of tea.

Espresso Roll Cake

Makes one 31cm x 21cm cake

80g egg yolks (about 4 eggs)
20g castor Sugar
30g olive oil
3 tbsp Espresso coffee, cooled (I used a Nespresso Coffee Machine Espresso (Kazaar) capsule, mixed with 1/2 tsp sugar, balance for buttercream)
65gm plain flour

150g egg whites (about 4 eggs)
70gm castor sugar


Espresso Buttercream

80gm softened Butter
40gm Icing Sugar 
40gm Espresso coffee, cooled

(I normally prepare cake fillings before doing the sponge cake.  Leave the cream into fridge for later use till cake is baked & cooled for use.)

1. Sift in icing sugar into softened butter and mix well with a spatula first before beating under high speed till fluffy and creamy.

2. Pour Espresso coffee into butter mixture over 4 additions, making sure to beat well before adding more coffee, to prevent curdling. Beating of this stage has to be on high speed, with room temperature coffee (applies to other liquid as well).
3. Beat to combine well and it is ready for use.


Espresso Roll Cake Recipe

1. Preheat oven to 170 deg C. Line baking tray with baking paper, leaving about an inch of extra baking paper up the sides of the baking tray.

2. Beat egg yolks and sugar till well mixed and sugar has dissolved. Add in oil, cooled Espresso coffee and mix well.

3. Sift in flour and mix well. Set aside.

4. Beat egg whites using an electric mixer under low speed till whites turn foamy. Add in sugar gradually in 3 additions and beat till slightly stiff peaks are formed.

5. Beat whites under low speed for one minute to get a smooth and fine egg white mixture.

6. Fold in the 1/3 of whites into the yolks mixture. Mix well with a hand whisk. - this is done to allow easier incorporation of the remaining egg whites when you fold in later.

7. Pour the mixture into the remaining whites and fold well using a spatula.

8. Pour into the lined baking tray and even out batter top.

9. Bake at 170 deg C for 15 minutes. (For my Rowenta oven, I baked it at 180 deg C for 22min, no preheating needs to be done.) Cake is done when the surface turn brown and springs back when pressed lightly with finger.

10. Remove lined baked cake from baking tray to cool on cooling rack with a sheet of baking paper on top.  After about 5 minutes, invert cake over and carefully peel off baking paper from cake bottom.

11.  Place a new piece of baking paper over cake and invert.  Peel off top piece of baking paper, make about 3 slits 1/3 down start of cake to allow easier rolling.  

12.  Spread Espresso coffee buttercream evenly over cake with a spatula and roll up cake tightly.  Twist both ends of baking paper to secure roll cake, leave in fridge for an hour before cutting.

Here I leave you with a last photo of my Espresso roll cake I snapped.  I am glad i got the outer roll cake skin all nicely baked and no cracks from the rolling.

Dragonfruit & Vanilla Greek Yoghurt Popsicles

Addicted to making popsicles and eating them, so I am making these yummy treats quite frequently.

These popsicles are definitely wat healthier than ice creams. No whipped cream and sugar. Are you in for popsicles??

Dragonfruit Vanilla Greek Yoghurt Popsicles

1 red dragonfruit, de-skin and cut into smaller pcs
3 tbsp Vanilla Greek yoghurt, for blending
Desired amount of Vanilla Greek yoghurt for swirling (optional)

1. Slice and place dragonfruit pcs and yoghurt into blender. Blend!

2. Spoon half tsp of yoghurt into empty popsicle mould. Spoon dragonfruit puree halfway into popsicle moulds. 

3. Add 1/2 tsp yoghurt and then top with puree. Do not fill to brim of mould as popsicle will "pop up" slightly when frozen.

4. Finally using a chopstick, dip into mould mixture and stir about slightly to create a swirl pattern.
5. Place into freezer.

6. When removing, wrap mould with a hot dish cloth / run mould (bottom part) under running water and carefully dislodge popsicles. Enjoy!

Chocolate Chip Muffins

Another nice bake from my new (and lovely!) oven. Hehe! Cannot help but rave about this new toy. 

It's been some time since I last baked muffins and I was craving for some. 

Freshly out from the oven

Want some?

And so I made a batch of yummy choc chip muffins, credit to Ellena Guan of Cuisine Paradise!! It was great when paired with a cup of good coffee, and I thought tea would do well too!

Simple, fuss free and short baking time. Muffins are just so easy :)

Chocolate Chip Muffins
Recipe by Ellena Guan of Cuisine Paradise
Makes 6 Regular Muffins 

Dry Ingredients - (A) 
• 165g All-purpose Plain Flour
• 2 Teaspoon Baking Powder
• 1/2 Teaspoon Sea Salt

Wet Ingredients - (B)
• 1 Large Egg (60g)
• 80g Caster Sugar
• 120ml Fresh Milk
• 60ml Vegetable Oil
• 1/2 Teaspoon Vanilla Extract


• 80g Mini Chocolate chips
• Some Walnuts (whole), optional
• 20g Mini Chocolate Chips (extra), optional

1. Preheat oven to 200°C (392°F) and line muffin tins with muffin liners or alternatively grease muffin tin. 

2. Stir Ingredients (A) together in a bowl till well-mixed and set aside. 

3. Whisk Ingredients (B) together using a hand whisk starting with egg and sugar till combined then followed by the rest (I replace vanilla extract with 1/2 vanilla bean pod). 

4. Pour mixture (B) into (A), using a spatula gently fold mixture to combine until no trace of flour is found (the batter will be thick and lumpy so do not over mixed it). 

5. Lastly fold in chocolate chips and spoon batter into prepared muffin tin all the way to the brim (do not 't worry the batter will not overflow). Top with optional chocolate chips or walnut on top before baking. 

6. Bake at 200°C for the first 5 minutes and then reduce temperature to 180°C for another 25 - 30 minutes until surface is browned and a skewer inserted in the center and comes out clean. 

7. Remove muffin tin from the oven and allow the muffins to cool in the tin for at least 10 minutes before removing it on a wire rack. 

巧克力豆松饼
数量：６个松饼   

材料（A）
165克面粉
2茶匙发粉
1/2茶匙海盐

材料（B）
1个鸡蛋（60克）
80克砂糖
120毫升鲜牛奶
60毫升植物油
1/2茶匙香草精

80 - 100克迷你巧克力豆

做法:
1.预热烤箱至200度。把小纸杯放在松饼盘里备用。
2.材料 (A）筛匀在碗中，备用。
3.材料 (B）从鸡蛋和砂糖开时顺序搅拌均匀。
4.把混合液体（B）倒入（A）然后轻轻用橡皮刮刀把它们拌匀。（切记不要过度混合以免松饼变硬） 
5.之后加入巧克力豆再拌2－3次，然后将面糊分别倒入小纸杯 (你可以在上面撒些巧克力豆或核桃) 再放进预热200度烤箱烤5分钟让松饼因热度膨胀。
6.接着把温度挑低到180度再烤25－30分钟直到松饼表面呈现金黄色即可。

Avocado Gula Melaka Popsicles

Now how can one tolerate with such a hot and humid weather??? Aircon has been my best friend these days. All I want to do when at home is stay in my room with the air con and TV nowadays. Super no life!

To curb the heat, I cannot stop making popsicles. Eating icecreams make me fat (and guilty).  Popsicles are the new icecream (at least for me and hubby!).

So easy and fun to make, kids can join in the fun too!

Go make and eat them!! Yummy!

Avocado Gula Melaka Popsicles
2 ripe avocados
230ml milk
1.5 tbsp gula melaka syrup (for blending)
1 tbsp (for swirl patterns)

Gula Melaka syrup
100g gula melaka
40ml water
4 pcs of pandan leaves, knotted

Place gula melaka, water and knotted pandan leaves into saucepan and let gula melaka melt. Stir well. You may use a spatula to gentle press down pandan leaves and stir about so that gula melaka syrup will be infused with pandan fragrance.

Pour gula melaka syrup through sieve to rid bits of residue. Ready to use.

Popsicles
1. Half avocados and scoop out fruit flesh using a spoon and place into blender.
2. Add in milk and gula melaka syrup. Place on blender cover and blend into smoothie. If smoothie is too thick, add in a little more water. You may do a taste test, if smoothie is not sweet to your liking, add in more gula melaka syrup accordingly. Blend well.
3. Spoon into popsicle moulds. For swirl patterns, spoon in blended smoothie halfway up mould, spoon in some gula melaka syrup, top with smoothie to almost top of mould and then use a chopstick to stir and make swirl patterns.
4. Stick in popsicle mould cover and place in freezer.

5. When frozen and ready to eat, place popsicle mould under tap water, taking care not to let water sip into frozen popsicles. Twist and remove. Enjoy!

Stir Fried Luffa Gourd with Egg

Love this vege dish from young. Haven't eaten it for a long time so I bought 1 luffa gourd and cook it! Simple, yet heartwarming. I am glad I have a hubby that is not a fussy eater and let me cook whatever I want and eat with me.

The one thing I hate about this dish is the peeling!!! 

Weather is so hot and humid these days that all I want is whip a quick dish or 2 and dig in.  Do remember to drink more water ya?  Be back soon :)

Stir Fried Luffa Gourd with Egg
Serves 2

1 luffa gourd, skin peeled, rinsed and cut into smaller pcs
1 egg, beaten
2 to 3 garlic, minced
1 tbsp dried shrimps (I used minced dried shrimps but you can use them whole)
1/2 tbsp abalone or oyster sauce
1 tbsp oil

1. Heat oil in pan.
2. Add in garlic and dried shrimps and fry till fragrant garlic slightly brown.
3. Place in luffa gourd pcs and abalone sauce. Stir fry till well mixed. Cover and let luffa gourd soften and absorb gravy.
4. Add in beaten egg and stir fry to break up egg into scramble form. Dish out and serve with rice or porridge.