Following my mum’s footstep, I have been religiously drinking MILO since I was a little. In fact, I drink MILO almost every meal! Regardless of where we dine – coffee shop, restaurant, cafeteria, McDonald’s and even in the school canteen during recess – I would surely order herself a cup of MILO to go with my meals.
I also love having it for breakfast (which has been made compulsory by mum). Yes, no skipping of breakfast is allowed in the house, and I would be happy to have a cup of MILO to go along with whatever is having for breakfast.read more
Papa’s birthday, and he doesn’t like to celebrate elaborately. So, nothing huge, seriously, just a (western) home-baked, and (Chinese) home-cooked ‘Mee Sua’ dinner, yesterday. He might not like the sweet effort, but he would at least appreciate the mee sua (Chinese thin strands wheat flour vermicelli) soup with chicken drumstick and 2 red hard-boiled eggs, a traditional Chinese ritualized birthday meal.
Yields 9-inch cake Ingredients 2 ¼ cups (315 grams) of self raising flour, sieved 1 teaspoon of baking powder 1 ½ cups (300 grams) of granulated sugar ¾ cup (172.5 grams/ 1 ½ sticks) of butter, softened 200ml of full cream milk (coffee flavoured milk, if wished), room temperature 3 medium eggs, room temperature 3 teaspoons of coffee essence 1 tablespoon of vanilla essence 100 grams of semi-sweet baking chocolate, melted (into 3-4 tablespoons)read more
In case you are desperately looking for a suitable cake frosting for your bake, here you go. The frosting that suits all types of cake, cream cheese frosting. And, I have the chocolate flavored frosting for you, the chocolate lover.
Mine, not too sweet, yet, flavorful. I liked the lightness in it.
Good for a 9 to 10-inch Whole Cake Ingredients 1 cup (8oz) of cream cheese, softened ½ cup (115 grams/ 1 stick) of butter, softened 1 cup (160 grams) of powdered sugar 100 grams of semi-sweet baking chocolate, melted into 3-4 tablespoons 1 teaspoon of vanilla essenceread more
“Impress your loved ones with this homemade romantic heart-melting sweet savoury this season”
Merry Merry Christmas! Ho Ho Ho!
Remember I told you that I took up a baking lesson during my last Hong Kong trip back in Sep? I went there to learn an iconic & famous chocolate dessert which is very popular in Hong Kong, the Chocolate Lava Cake Pudding aka Melting Heart. In Chinese word: 心太軟. Pronounced in Mandarin as “Xin Tai Ruan“, and In Cantonese, “Sum Tai Yun“. It literally means heart too soft. Just like the flowy chocolate lava in the cake, it’s soft and… melting.. Try to imagine you bake this “Melting Heart” dessert for your loved one and he/ she feels so touching with his/ her heart melting to your love… Ahh…. (smile).read more
“I don’t call it the best muffin, but it’s what we called the homemade savoury!”
There isn’t any odd combination, make your very own muffin into savoury varities! I made a nutty one! Yes, chocolate chips muffin with Macadamia nuts added into it. In fact, you may add any kind of nuts you like, even peanuts.. and that was what my “Master”, Richard, joked about in his baking class (chuckling)!
250 grams of self-raising flour
2 medium eggs
125 grams of butter, soften
150 grams of milk
100 grams of sugar
100 grams of Macadamia nuts, coarsely crushed and roasted at 160°C for 5 – 10 minutes till golden brown
200 grams of chocolate chip
20 grams of cocoa powder/ or chocolate powder
1 teaspooon of cinnamon powderread more
“It’s a chocolate cake. It’s a fudge cake. It’s a super moist cake. It’s heavenly rich & moist chocolate fudge cake.”
I realized that I had plenty of milk chocolate bars in my kitchen pantry which were stored up for snacks over TV time, but they were just too plentiful that I had to find a way to reduce the inventory. I thought baking a chocolate cake, a milk chocolate cake, was a right idea.
Yes, this was my super moist chocolate fudge cake using confectionery milk chocolate bars to make. For the fact that milk chocolates (instead of baking dark chocolates) were used, it was ideally flavored. The richness of the chocolate was pleasant, not at all over-whelming. I wouldn’t feel repelled from having it in a big slice.read more
It’s about every food I’ve cooked with heart and loves