SuperMoist Homemade Banana Cake

“Bake your own supermoist banana cake at home, sprinkle some icing sugar and devour this savoury sweet treat, anytime, anywhere!”

The first banana cake I baked was cinnamon flavour banana cake. It turned out quite successfully, but some of my colleagues said this pure banana flavour (without cinnamon) tasted even better. And, it was a hit when served.

My banana cake recipe (*see previous post for detailed recipe) is quick and easy. The aromatic banana flavour was pretty intense even without adding any extra banana essence in it. Yes, it’s the natural banana taste!

The texture of this banana cake was moist with smooth mouthfeel. Do not forget the 50ml of milk in the recipe, it is the key for a moist and soft cake, and avoid denseness in it. More

Homamade Hawaiian Pizza

“Easy recipe for pizza making from scratch”

Pizza making is fun and easy. Perhaps, we have much influence by Pizza Hut, I love pan pizza (thicker crust) than original Italian thin crust pizza. So, the first pizza I made here was also pan pizza. Pizza-making may look deceptively comlicated, but it’s not so, in fact. I had this thick crust pan pizza made from scratch, and it was pretty successful in term of its appearance and taste, even by a first timer, like me.

The toppings used in Hawaiian pizza pretty much presenting the tropical flavour as this tropical fruit, pineapple, is used in it (to make it more convenient, canned pineapple is good). Hence, Hawaiian is named for this pizza (even though it’s not a Hawaiian invention), to denote the warmness and hospitality of Hawaiian, I believed. It’s named after the tropical characteristic rather than referring to the taste of any locally flavoured topping of Hawaii, neither the ingredients that typically produced in Hawaii. If you are a buff of Pizza Hut (or other pizza restaurants), you’ll understand how does Hawaiian pizza like (smile). Yes, this is the popular Hawaiian Pizza! More

Black Chicken Soup Recipe (滋补乌鸡汤)

“How about having a bowl of steamy hot nutritious Silkie (black chicken) tonic soup for tonight’s dinner?”

Silkie, or another name which is more commonly known as, black chicken. Black chicken is often used to cook in soup with Chinese herbs as it claims to be more nutritious (higer in dietary minerals) and less fat content. Silkie is whole black from its skin to even the bones. The meat is more greyish colour. Basically, beside the colour and invisible high values of nutrients, the taste and texture of meat has no much difference, to me. However, some say that the meat is not just leaner, but also softer.

Taste of this tonic soup was pleasant. It was fragrant, flavoursome with natural sweetness in the palate. Adding some Hua Diao wine is important to enhance the taste of the soup. This soup is healthy and beneficial for all in the family. More

Simple Homemade Pizza Sauce Recipe


“This pizza sauce is good not only for pizza, it’s a simple tomato flavoured pasta sauce, too!”

If you think it’s a waste to make a bowl of pizza sauce, for just a tablespoon or two as pizza spreading, you can be rest assured that this sauce will not gone waste. It’s a bread spreading, and even as pasta sauce!

Make access and keep it in the freezer. Just scope the required amount of frozen sauce using a metal spoon, the rest may be remained in the freezer for future use, anytime, storage up to 2 months time! More

Conversion of Cooking Temperature

Accurate temperature is needed in cooking and baking, especially with an oven. Some of us may be more familiar with temperature in degree Celsius while others prefer Fahrenheit. There are many using gas mark on their baking oven, too.

Just a short list on three common types of temperature unit, for your quick reference:

Cooking Temperatures:
Celsius / Fahrenheit / Gas Mark
Very slow:
120°C / 250°F / ½ More

Children Season’s Holiday Programmes by Singapore National Museum

June (school) holiday is approaching!

If you are still racking your brain on which good places to bring your children to, for some fun and valuable visits throughout the 1-month break from school, I have some ideas here.

Go pay a visit at the Singapore National Museum, not so much on touring the museum, but to attend some children themed holiday programmes organised by the authority. And, there were free seminars on parenting, while the children could have some drawing sessions just located outside the seminar hall. More

Braised Seafood Mee Sua (焖海鲜面线)

“Get hooked on my seafood treats with crisped Mee Sua.”

Mee Sua, or you call it vermicelli, a Chinese noodle dish which you eat it especially during birthday to symbolise longevity. Mee sua simply means long noodle thread (面线). Usually, mee sua is made into very thin strand, and it’s brittle when cooked. The apperance of Mee Sua is normally in whitish colour, and to be sold in to a box of 5 – 6 bundles. This type of Mee Sua is good to make into soup noodle.

I did not use the usual whitish bundles in this recipe, in fact. I used the crisped (pre-fried) type. Never heard of it? I have first spotted this crisped version in the wet market, last Sunday when a lady was buying 2 packets of it at the same store. She recommended it to me over my hesitation with the noodle choices, and commented that this crisped Mee Sua gets softened quicker than crisped Ee-fu noodle, to shorten the braising time. It’s also easier to chew, especially for younger children. More

Homemade Pot Stickers (锅贴)

“Homemade Chinese Pot Stickers, from scratch! Even if these Chinese Pan-fried Dumplings do not look extensively appealing to you, never ever doubt the fabulous taste of its exquisite homemade meat & chives fillings!”

I made Chinese potstickers at home. Potsticker has been my favourite as I love starchy food since I was in my teens. When my reader, Tony, first mentioned about potsticker, I was forthrightly asking if this is a new food as the image of “potsticker” did not came into my mind so quickly (laughing). Yes, it is the Chinese pan-fried dumpling, in Chinese, we called it “Jiaozi” (饺子), or call it “Guo Tie” (锅贴), to be more exact and as direct translation of potsticker. They are called Gyoza, in Japanese, too.

The mention of potstickers fetched me with the idea of making my own “guo tie” from scratch, where I saw the making only once in my teenage when my grandma made it for the big family on occasion. More