Friday, November 19, 2010

Cashew and Chocolate Chip Cake

3 eggs
100g sugar
125g butter at room temperature
100g plain flour
Baking powder 2 generous teaspoons 
100g semi sweet chocolates (Ritzbury Caters)
2tbsp of milk
50g cashew nuts chopped

Pre heat a oven to 180C.
Beat butter and sugar till creamy and add eggs one by one beating well with an electric hand  beater
Heat half of the chocolates with milk in a microwave for 1minute and stir well until dissolved.
Add the chocolate sauce in to the wet cake mixture and beat to mix well.
Sift flour and baking powder in the wet mixture and combine well with a spatula. 
Pour the cake mixture in to a 8'' cake tin lined with grease proof paper. 
Lightly pat the cake tin in to the table so the cake mixture evenly spread. Top the cake with remaining chocolate cut in to desired cubes and cashew nuts.
Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean.
Let the cake cool in the tin for 15 minutes before taking it out.

Tuesday, November 16, 2010


Dear friends,

I will not be able to update my site with new recipes for few weeks. I hope to get back as soon as I can. For now, please enjoy and try my recipes and leave your thoughts and comments. Thank you.


Deep Fried Mushrooms

Mushrooms 200g
1-2  eggs
1/4tsp soya sauce
Corn flour and plain flour in 1:1
salt to taste
pepper to taste
little chillie powder
Oil for deep frying

Wash the mushrooms under running water and pat dry with kitchen towel to absorb water.
Tear the mushrooms in to desired pieces.
Beat the eggs with soya sauce and keep aside in a bowl.
Mix the corn flour, plain flour, salt, pepper and chillie powder in a flat plate and keep aside.
Dip mushroom pieces in eggs mixture with one hand and transfer to the flour mixture and coat well using the other hand.
Transfer the coated mushrooms in to a large plate until ready to deep fry.
Heat oil well and slowly drop the mushroom pieces 4-5 pieces at a time and deep fry till golden brown.
Transfer to paper towels to absorb excess oil.
Best eaten hot and fresh while its crispy 'coz they will soften when cooled.

Tip: I sprinkled some grated cheddar cheese on top of fried mushrooms.

Sunday, November 7, 2010

Chicken Spring Rolls

500g boneless chicken breast cut in to small cubes
green cabbage (to make 1-1/2 cup thin strips)
2 medium carrots (to make 1 cup thin strips)
5 green onions, (to make 1/2 cup thin strips)
3-4  mushrooms (to make 1/2 cup strips)
3 slices fresh ginger root
3 garlic peeled cloves
1/2 tbs oyster/soya sauce
ground black pepper
1 chicken stock cube
1 packet, TYJ brand (or equivalent), 6 inch/50 sheets thin, frozen flour spring roll sheets
1 tbs vegetable oil for sauteing
2 cups vegetable oil for deep-frying


Filling -

Prepare the vegetables -
Green Cabbage - Quarter & thinly slice - Slice as thin as possible into 1-1/2" long strips.
Carrots - Peel and cut into 1-1/2" lengths. Slice as thin as possible and then julienne into thin strips.
Green Onions - Cut into 1-1/2" lengths. Slice and julienne into thin strips.
Mushrooms - Cut the mushroom caps as you would a hamburger bun. Julienne into thin strips.
Garlic - Peel & finely chop the cloves.
Ginger - Thinly slice into 3-4 slices. Julienne into thin strips and then chop.

Filling - Marinate Chicken with vinegar, salt and pepper.
Heat a saute pan on medium heat. Add vegetable oil. Add the ginger & garlic. Saute for a couple of seconds.
Add the chicken and saute till cooked.
Add all the remaining vegetables except for the mushrooms. Saute for about 2 minutes till the cabbage has blanched.
Add the mushrooms and saute for 1 minutes till soft. Add the oyster sauce, sugar, salt & pepper. Stir. Taste and adjust seasonings. Set aside to cool.

 Preparing the spring rolls -

Remove the spring roll pastry from the wrapping. Peel off the top sheet. Cover the remaining with a damp cotton cloth so they do not dry out.
Spread a spring roll sheet out with the corner pointing towards you. Keep a bowl of water handy. Dip a pastry brush in water & wash the sheet all over with water, but especially at the edges.
Place 1 tbs of filling in the lower corner of the sheet, just below the center line. Spread the filling into a sausage shape. Roll over the corner of the sheet over the filling.
Dip your finger in the water and apply water to the sheet on each side of filling. Fold the right and left sides of the pastry sheet over the filling.
Roll as tight as possible and when you get to the last triangular flap, dip your finger in water and apply water over the flap. Fold the flap over and press to seal the spring roll well.
Cook's Note - The water in the entire process acts as a 'glue' and seals the spring roll.
Continue the process till all the spring rolls are formed. Refrigerate for use later in the day, separating with parchment paper or continue deep frying.
In a deep frying pan, heat the oil for about 3-4 minutes on medium heat till very hot. Drop about 4 spring rolls at a time and fry for less than a minute till a light golden brown.
Flip the rolls throughout the frying process for uniform browning. Once the spring rolls are a light golden brown, remove with a slotted spoon onto a kitchen paper lined plate.
You can also re-heat the spring rolls once you have fried the entire lot by dropping them into hot oil for approx 30 seconds, just before serving.

Saturday, November 6, 2010

Fancy Butter Cake

'' I made my cake with half the ingredients from the recipe thus my baking time was much less. So make sure you keep an eye on the cake while its baking!! I also added one grated rind of an orange to give it a tangy flavor and topped the cake with raisins and cashew nuts''

250g  butter, at room temperature
200g plain flour/ all purpose flour
2 full tsp double action baking powder
200g caster sugar
4 eggs (large)
4 tbsp fresh milk
1 tsp vanilla essence
grated orange rind from 1 orange (optional)
Cashew nuts and raisins to top the cake (optional)


1. Preheat oven to 180°C. (Best to preheat for 15 mins)
2. Lightly grease a 22cm square baking tin with melted butter or oil and line it with grease-proof paper.
3. Mix plain flour and baking powder together and sieve.  Set aside.
4. Use low speed to mix butter and sugar until well combined. Change to medium speed and beat until light and pale in yellow. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well. Add orange at this stage if desired.
8. Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing.
9. Finally, add milk bit by bit.
10. Pour the mixture into the greased baking tin. Shake it lightly to distribute cake mixture evenly. Top with raisins and cashew nuts if desired.
11. Bake for 40 minutes or until golden brown and cooked. If a toothpick/skewer comes out clean, it is done.
12. Remove it from the oven and leave the cake in the tin to cool on the wire rack for another 5 minutes.
13. Best to serve warm.


1. When adding egg, use low speed to mix until well combined and then change to medium speed.
2. If the eggs are added to the sugar-fat mixture too quickly, it will cause the mixture to curdle (or separate). If this happens, add 1-2 tbsp of plain flour and mix well.
3. Break egg into a bowl before adding into the cake mixture. This is to prevent any spoil egg from ruining the whole cake mixture.
4. If the cake turns brown too quickly, cover it loosely with a piece of aluminum foil towards the last 15 minutes.

Stuffed Eggs

''I only made these out of fun and made them simple..but anyone can be more creative with the ingredients.''

Hard boiled eggs 5
Mayonnaise 1/4 cup
Mustard paste to taste
Fresh ground black pepper powder to taste
Salt to taste.
Mashed fish flakes/crab meat (optional)
Scallion/ Parsely cut finely for garnish.

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise,  mustard, pepper, salt and fish flakes.Mix well in to a smooth paste.
Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. .

Aurbegine Rice

An Indian rice recipe from the part of Maharashtra.

4 medium size aubergine, halved and then sliced,
1 cup uncooked rice, washed and drained of water
2onion; halved and sliced,
2 capsicums sliced and de-seeded.
1 green chilli; finely chopped,
2 tbsp ginger-garlic paste,
2 tomato; finely chopped or pureed,
10 Curry leaves ,
2  cardamom
4 cloves
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/4 tsp ground black pepper,
1 tsp ground coriander powder
1/2 tsp ground cumin powder
Salt to taste,
1 Chicken stock cube
Oil for frying and tempering,

Heat oil for frying in a deep pan and fry the Aubergine slices in batches on medium flame, till golden. Drain on paper towels. 

Heat the Rice cooker on '' rice cook mode'' add 1tbsp of oil to heat. To it add curry  leaves, cloves, cardamom and sliced onion and saute on low-medium flame till onion turns soft. Then add ginger-garlic paste, green chillies and roast for few minutes. Then add tomatoes, capsicum cover and cook till they soften. Uncover and add all the spices, stir and cook for 2 minutes. Then add washed rice, mix, add enough water to cook rice, salt,chicken stock cube and stir and cover with lid. Let the rice cook until its almost done. Then add the fried Aurbegine, cover and cook till the rice is ready. Transfer to serving bowl and serve.

Sri Lankan Pancakes

Makes 12-15 pancakes

For Pancakes
2 cups all-purpose flour
3 eggs
Pinch of turmeric (optional)
Pinch salt
1 cup milk, or as needed
For Filling: 
1 1/2 cups freshly grated coconut.
2/3 cup of brown sugar, dissolved in 1/4 cup water
3 cloves crushed.
Pinch salt.
Pinch pepper.

Combine flour and  salt. Beat the eggs lightly and mix with milk. Add milk to the dry ingredients to make a fluid batter. Whisk well with a hand beater but taking care not to make lumps of flour when mixing. Cover and refrigerated the batter for about 30 minutes.
Now make the filling.

Making the filling:
Bring the the sugar and water mixture to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly. Set aside to cool.

Making Pan cakes:
Heat an 8-inch non stick pan or skillet over medium heat for about 1 minute. Coat the surface of the pan with piece of cloth soaked in vegetable oil. After it gets sizzling hot, ladle some batter onto the middle of the pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate.
Spread about 2 tbsp of the filling over a diameter of the pancake evenly and roll. Repeat with the remaining batter. Serve warm. Enjoy!!!