nuff nuff nufff nang

Monday, January 25, 2016

Fluffy Pancake Tower

Serves: 8
  • 2 Cups (10oz/280g) all - purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 3 Tbsp white sugar
  • 1 tsp kosher salt
  • 2 Whole Eggs
  • 2 Cups (454floz/ ½ litre)Buttermilk
  • 1 tsp vanilla extract
  • 4 Tbsp Melted butter
  1. First, melt the butter and set aside to cool.
  2. Mix together the dry ingredients in a large bowl.
  3. In a jug, whisk together the buttermilk, egg and vanilla essence
  4. Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
  5. Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more
  6. Put in the fridge for 10 minutes. This helps the butter to chill and bubbles to form in your batter.
  7. Put a heavy bottom frying pan or griddle on medium heat-low heat.
  8. Spoon one big spoon of the batter per pancake.
  9. Cook for 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, i call them pancake pillars :))
  10. Flip and cook for another on the other side a little longer, until brown. Enjoy with butter and maple syrup.

Recipe credits to Bigger Bolder Baking! 

Saturday, November 15, 2014

Salted egg yolk spaghetti

For 2 pax

2 salted egg, steamed
1/2 of  spaghetti/linguine
1/2 onions, sliced thinly
3 cloves of garlic, minced
2 teaspoons of Chinese style dry. sambal
1/2 cup of full cream milk
4 tbspoons of butter
1 handful of Thai basil
1 chilli padi, sliced

1 deboned chicken thigh, marinate with shaoxing wine with a bit of salt.  Coats with AP flour right before frying with butter + peanut oil.

Cook spaghetti according to the instructions on packaging. Only add salt in the water! And move spaghetti around to prevent it sticking together. At the same time, starts frying the chicken thigh. Skin side down first.

By using the same frying pan, sautéed the onions until slightly translucent. Add in minced garlic. Then add steamed crumbled salted egg yolk.

Sautéed it until it bubbles.

Pour in the milk and Chinese sambal and let it bubbles.

Throw in the spaghetti and allow  liquid to cook down a little. If it's too thick, add some pasta water to dilute it.

Sliced up the chicken thigh , crumble up the egg white and  you are already to serve! 

Wednesday, August 20, 2014

Churros Coated With Cinnamon Sugar


2/3 cups + 2 tbspoons of all purpose flour
1 teaspoon of baking powder
1 tbspoon of olive oil
1 cup of just boiled water

1/4 cup of white sugar
2 teaspoons or more of cinnamon powder

1) Mix the flour and baking powder.
2) Add in olive oil.
3) Add in water and mix at the same time until you get a warm and sticky dough.
4) Let it rest for about 10minutes and heat up 2-3 cups of vegetable oil for deep frying purpose.
5) Mix ingredient B well and set aside
6) Heat the oil in a smallish saucepan. It should come up about a third up the sides of the pan.
7) When you think it's hot enough, get a small piece of dough and drop it in.
8) It should take about 1 minute to be golden brown.
(9) Fill the dough in a pipping pan with a large star shaped nozzle.
(10) Squeeze approximate 3 inches of dough into the hot oil snipping them off by using a pair of scissors.
11)  Let them out once they turn in a rich golden brown colour put it on a bowl lined with paper towel to absorb extra oil and allow them to sit for 5-10 minutes to allow them to set inside.
12) Toss them in cinnamon sugar and you are ready to serve!

I just melt some chocolate truffle I have at home for the chocolate dip! You could just serve it with Nutella, which it's more delicious in my opinion. Hehe One can never have enough of Nutella. Am I right?

Have fun cooking everyone x 

Monday, August 4, 2014

How To Get Your Kids To Eat Their Carrots Part 1

Sorry for the late post! I hope you guys would enjoy this simple recipe  :)

So first up, my Mirin Glazed Carrots which only calls for 5 ingredients! 


2 Carrot, sliced longitudinally 
2-3 Tb spoons of Water 
3-4 Tb spoons of Mirin 
1 Teaspoon of Minced Garlic 
1 Teaspoon of Oil

(1) Heat up the pan and add in 1 teaspoon of oil. 
(2) Toss in the carrot and cook for about 1-2 minutes with medium heat until it slightly soften 
(3) Pour in Mirin and toss the carrots around on high heat for a minute, then put the lid on to cook for 2-3 minutes or until it's soften. 
You may add on a few tb spoons of water if it seems to be dry and carrots still remained uncooked.
(4) Remove the lid and switch to high heat to reduce the liquid. 
(5) Turn off the heat when carrots are all glazed. 
(6) Toss in the minced garlic and mix well. 
Voila,you are ready to serve! 

This serves as a good side for steaks or roast chicken. You can also double up the portion and keep the extras for salad or sandwiches. It keeps well in fridge for a week.

I would try to upload part II soon! Stay tuned. Have fun cooking. Till then, xoxo 

Wednesday, July 30, 2014

Tuna Wrap

This recipe serves 4 pax.


Tuna Salad
1 can of tuna
1/2 red onion, cubed
1 small handful of dill, chopped
1 hard boiled egg, boiled (optional)
2-3 tbspoons of mayonnaise
1-2 teaspoon of lemon zest
2-3 teaspoon of lemon juice

1 fresh corn /100grams of frozen corn
1 tbspoon of butter
1 teaspoon of thyme
Salt & Pepper to taste

1/2 box of mushrooms,cubed
2 teaspoons of mirin
2 teaspoons of shao xing wine
1 teaspoon of thyme

Salt & Pepper to taste

1 Avocado, sliced and squeeze some lemon juice on top to keep it green.

4 Pieces of wraps

1 tomato, cubed
1 teaspoon of garlic, minced
1 teaspoon of shallot/onion, chopped
1 handful of cilantro, chopped
1 lemon, for its juice
Salt & Pepper to taste

For tuna salad,
(1) Mix (B) together and microwave for 2-3 minutes. If you are using fresh corn it would take a longer time to get cook through.
(2) Heat up a pan on medium heat, put the mushrooms in and sauté for 3-4 minutes until it slightly reduced in size. Add in the remaining (C)  ingredients and mix well.
(3) Take a big bowl, add (A) (B) and (C) mix well and aside for at an hour for the flavours to merge.

For salsa,
Just mix everything together and set aside for at least 15 minutes.

To assemble,
Just heat up the wraps on a frying pan and wrap it with tuna salad, salsa and sliced avocado! And you may serve it with a simple salad dress with vinaigrette on the side.

Voila you are done :)

You can always substitute tuna with cooked chicken breast, cubed and I would recommend to top it with a drizzle of maple syrup.

Till then xoxo