Wednesday, October 31, 2018


As the name implies, it is really a simple butter cake.  It has been quite a while that I have not been baking butter cakes.  The thought that it is buttery and sweet does put me off baking butter cakes as I am 'afraid' my hubby will eat too much of it.  He can't stop with a few slices in one go but will continuing eating them for days until all are finished.  That goes the same when I baked buns.  One option is to share some with neighbours or relatives, hehehe!.

This butter cake is buttery, has a lovely aroma of butter but not overly sweet as you would probably noticed the amount of sugar used.  Perhaps, it can be reduced.  It is soft and moist.  In the original recipe, it is baked in a 7 inch square tray for 25 minutes at 175 degrees Celsius, then for 25 minutes at 160 degrees Celsius or until golden brown.
Here, I simply baked them in a non stick cake tray with 3 different designs.  The baking time is shorter.
Recipe adapted from  MiMi Bakery House [modified]
250 gm good quality butter
140 gm caster sugar
4 eggs [60 gm each]
2 tsp vanilla essence
200 gm all purpose flour
1 tsp baking powder

1. Cream the butter in a mixing bowl for 1-2 minutes before adding sugar.  Continue to beat till creamy and light.
2. Add in the eggs, one at a time.  Beating well after each addition.  Add in vanilla, continue to beat until well combined.
3. Add in sifted flour in a few additions, mix well over low speed until well blended.
4. Scoop batter into a greased baking tray until 80% full.
5. Baked in preheated oven at 175 degrees C for 25 minutes, then continue to bake at 160 degrees C for 25-30 minutes or until golden brown and cooked through.
6. Remove from oven to cool on wire rack before unmoulding.
7.  Sliced to serve.

Note: If baking in 7 inch tray, please follow original recipe "Pour the batter into a 7 inch lined square cake pan and bake in a preheated oven of 175°C for about 25 minutes and lower to 160°C for another 25~30 minutes. 
Remove the cake pan from the oven and let the cake cool in the pan for about 20 minutes before removing it to cool completely on a wire rack. Slice and serve".

Monday, October 29, 2018


Weekend light meals.  A simple stir fry rice vermicelli [meehoon] that is easy to prepare and if you feel a fried meehoon is insufficient for your family or yourself, feel free to  pre-cooked a sweet potato soup, red bean soup or green beans soup etc in a slow cooker.  
Red Beans Soup [recipe here]
A savoury meehoon and a sweet dessert is just perfect to enjoy in the comfort of our cozy home, instead of bringing the whole family out for a light meal.  Don't forget the weather is unpredictable these days [rainy or humid weather].

This fried meehoon tastes good just with these seasoning.  You can marinate the pork shreds with a pinch of salt, pepper and 1/2 teaspoon of cornflour for added flavour.
[serves 2-3]
120 dried meehoon-soaked for 10 minutes, drained in colander
3-4 dried mushrooms-soaked and cut shreds
50 gm shredded lean pork or pork belly
1 egg - lightly beaten with a pinch of salt 
1/2 capsicum - seeded and sliced
2-3 shallots and 2 pips garlic - peeled and chopped
200 ml water
some cut red chillies and spring onions for garnishing
2 tbsp light soy sauce
1/4 tsp msg
dash of pepper

  1. Heat a non stick wok with 1/2 tbsp oil, pour in beaten egg to make an omelette like a flat pancake. Remove, cool and cut shreds. Set aside.
  2. Using the same wok, add in 1/2 tbsp oil to fry mushrooms and meat shreds until oil oozes out.  Add in chopped shallots and garlic to fry until aromatic.
  3. Add in carrots and seasoning, mix well before adding water.  Bring to boil, tastes to adjust seasoning before adding meehoon.  Toss well,  spread capsicum on top.  Cover to cook for 1-2 minutes.
  4. Remove cover, toss noodles well and fry until water is almost dry.
  5. Mix in omelette.

  6. Dish up to serve.  Garnish with chillies and spring onions.
    Green beans Sweet Potato Soup [here] 

Friday, October 26, 2018


Another simple One Dish prepared with an assortment of ingredients that is good to serve with rice for a complete meal.
There are mushrooms, carrots, capsicum, black fungus, white cabbage and chicken.  The seasoning is very basic with light soy sauce, cooking wine and chicken stock granules [can substitute with msg or sugar] and sesame seed oil. You can substitute white cabbage leaves with celery or snow peas.
[serves 2]
6 dried mushrooms - soaked, keep whole
3 pieces Ernygii mushrooms - cut wedges
1 piece black fungus - break into pieces
30 gm carrots - sliced
100 gm white cabbage - cut
3-4 pips garlic - peeled and keep whole
4 pieces chicken tender - cut bite size pieces
100 ml water
2-3 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp sesame seed oil
1 tsp chicken stock granules or sugar

  1. Marinate chicken pieces with some salt, pepper, oil and cornstarch.  Set aside.
  2. Stir fry mushrooms without oil in a non stick wok until aromatic.  Add in a tablespoon of oil and garlic.  Stir until fragrant before adding black fungus and carrots.
  3. Add in chicken pieces, fry until lightly brown, then add in seasoning.
  4. Stir to fry until chicken pieces are firm.  Add in cabbage, then water, bring to boil until chicken is cooked through.
  5. Lastly stir in capsicum.  Dish up to serve or scoop over a plate of rice.  Enjoy with some sambal belacan or cut chillies.

Thursday, October 25, 2018


This is a vegetarian mushroom dish that can be pre-cooked and stored, refrigerated for later use.  It can be served as it is or use to stir fry with some green vegetables like broccoli, celery, bok choy etc.
It is savoury with a gingery flavour and aroma of sesame seed oil.  If you prefer a savoury, sourish and sweet taste, add a little vinegar and sugar.
1 packet Ernygii mushrooms - cut rounds and make slits
some chopped ginger
1 tbsp sesame oil
150 ml water or enough to cover mushrooms
2 tbsp light soy sauce
1/2 tsp dark soy sauce for colour
dash of pepper
1 tbsp vinegar [optional]
1/2 tsp sugar [optional]

  1. Saute chopped ginger until aromatic with some oil,  add in mushrooms.  Stir fry both ingredients until aromatic.
  2. Add in seasoning, stir to mix before adding water to braise.
  3. Bring to boil until mushrooms are cooked and sauce reduced.
  4. Dish up into a container.  If not using, refrigerate [freezed] until required.  

Monday, October 22, 2018


To Make Vegetarian Char Siew from the homemade gluten [recipe here], please refer to my post on Mock Char Siew