nuff nuff nufff nang

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

Saturday, July 26, 2014

Egg Benedict Recipe adapted from masterchef au

This recipe serves 4 pax. Ingredients 250g of Smoked Salmon 8 Eggs for poaching 1 Loaf white bread/4 english muffins 300grams of Chinese baby spinach, only leaf part is needed 1 Packet of Button mushrooms, sliced/cubed1 Tbspoon of sliced shallot 2 Teaspoons of minced garlic1 Tbspoon of Mirin 1 Tbspoon of Shaoxing Wine1 Tbspoon of Oyster Sauce1 Tbspoon of Thyme Salt & Pepper to taste
Ingredients of Hollandaise Sauce 150grams of unsalted clarified butter 2 Shallots, finely chopped 1 1/2 cups of white wine (I omitted this and it tastes fine to me.) 1 cup of white wine vinegar 1 Bay leaf 4 Black Peppercorns 3 Egg Yolks 2 tbspoons of finely chopped dill Salt & Pepper to taste 2 teaspoons of Worcestershire sauce 
Hollandaise Sauce (1) Melt butter in a small bowel by using microwave for around 5 minutes. Allow the whey and solids to settle, then ladle off the clear melted, clarified butter. Discard whey, and allow clarified butter to cool.(2) Place shallots, wine(optional, or 1/2 wine 1/2 chicken stock would be a good substitution), vinegar, bay leaf and peppercorns in a saucepan set over high heat, and reduce by two thirds. Remove pan from heat and allow to cool, then transfer mixture to a heatproof bowl.(3) Add yolks and 1 tablespoon of water to bowl, and whisk until foamy and paler in colour. (4) Meanwhile, place a saucepan of water over medium-low heat and bring to a simmer. Set bowl into pan, and continue whisking until the mixture forms a thick ribbon when you lift the whisk from the bowl, taking care not to scramble the sauce.(5) Slowly pour in butter in a thin, steady stream, whisking constantly. Strain through a fine sieve into a serving dish. Stir in dill and season to taste. Set aside and keep warm. 
To serve, (1) Bring a saucepan of water up to a rolling boil. Add vinegar and a pinch of salt. Poach eggs for about 3 minutes until whites are set and yolks are soft.(2) Coat the bread/muffins with olive oil/butter and toast until its crispy on the outside. (3) Pour 1 tbspoon of olive oil in a frying pan over medium heat. Add spinach and oyster sauce, mix well and put the lid on for about 2 minutes until wilted, stir in minced garlic and shallots. Season with salt and pepper. (4) Put cubed mushrooms into a frying pan without oil and cook for about 3-4 minutes or until it slightly reduced in size. Add in 1 teaspoon of oil, thyme and minced garlic mix well. Add mirin and shaoxing wine and allow it to reduced. (5) To assemble just put toasted bread on a plate followed by sauteed spinach, mushrooms, smoked salmon last but not least the sinful hollandaise sauce. 
Voila you are done! Btw I chose to use chinese baby spinach cause it's so much cheaper than imported baby spinach and it tastes the same! I guarantee you would be able to tell the difference ;)Besides, if you are into cooking at the moment i would recommend you to get a bottle of mirin and shao xing wine each. For me, mirin is absolutely essential for mushrooms and seafood. It absolutely elevates the flavor to the next level. Alrighty! I would share my tips on how to get your kids to eat carrots on my next post! Stay tuned. Till then xoxo 

Sunday, July 20, 2014

Chocolate Chip Cookie Recipe 🍪

150 gram of unsalted butter 
80 gram of brown sugar 
80 gram of castor sugar 

1 whole egg 
1 teaspoon of vanilla extract 

225 gram of all purpose flour 
1 teaspoon of baking powder 
1/4 teaspoon of salt 

200 gram of good quality chocolate chips 

(1) Beat ingredient A untold it's fluffy and paler. 
(2) Add ingredient B beat until mix. 
(3) Sift ingredient C and add ingredient C into the mixture, beat until all combined. 
(4) Add D mix until all combined. 
(5) Use ice cream scoop for even distribution. 
(6) Slightly press down the batter. 
(7) Bake at 150c for 10-15 minutes. 

Tadaah, you are done! Now you can have chocolate chip cookie with a cup of milk ☺️

I hope you enjoy this recipe.  Bake away xoxo 

Friday, July 18, 2014

LaLa Fried BiHun

LaLa Fried BiHun


1 Red onion, thinly sliced
1 Handful of Thai Basil
1 Red Chili cut into half/sliced
3 Cloves of garlic, chopped
150g of Sliced pork belly marinated with shao xing wine, soy sauce, pepper, and corn flour
100g of Fu Zhok Fish Cake
200g of Steamed LaLa
1 packet of Bihun, soaked until it's soften takes around 15-20 minutes
3 tb spoons of Cooking oil
2-3 tbspoons of Soy sauce
2-3 tbspoons of Dark soy sauce
2-3 tbspoons of  Oyster sauce
1-2 cups of chicken stock/water

4-5 tbspoons of chopped scallions
1 Red chili, sliced
1 Lime, cut into wedges

(1) Pan fried the sliced pork and fish cake until it's crispy! Set aside.
(2) Heat up the wok until it's sizzling hot before pouring 3 tb spoons of oil.
(3) Put sliced onions into the wok and fried until it's half translucent, add in chopped dry shrimp, fry until you smell it's aroma.
(4) Add in garlic, chili and Thai basil fry until you could smell it's fantastic aroma, add in steamed lala.
(5) Continue frying for  around 5 minutes before adding in the Bihun.
(6) Toss the Bihun for 2-3 minutes to allow the merging of flavours.
(7) Add in the sauces, tb spoon by tb spoon and tastes as you go!
(8) Add some chicken stock if you think the Bihun it's too dry for your liking. I used about 150g of it.
(9) Now just topped it up with crispy pork belly and fish cakes and you are done 👍 Om nom nom

Always remember to pour soy sauce at the side of the wok, heat helps in enhancing the flavor.

I hope you enjoy this recipe! ☺️ I would definitely post up more recipes soon cause now I could update directly from my phone WOHOOO

Follow me on Instagram or dayre for daily updates @elengislove


Saturday, April 19, 2014

My signature brownies recipe

My Signature Brownies 

250g of melted unsalted butter
2 cups of caster sugar
90g of good quality cocoa powder
1 cup of plain flour, sifted
1 teaspoon of baking powder
5 eggs (room temperature)
1 cup of chopped dark chocolate

Optional: 1 cup of nuts

(1) Preheat oven to 165 degree celcius.
(2) Line a square baking tin (20cm x 20cm) with baking paper
(3)Add the melted butter and sugar into an electric mixer and mix on medium speed until combined.
(4)Sprinkle in cocoa powder and mix until combined and has a gooey consistency.
(5)Add 1 egg at a time.
(6)Rain in the flour and baking powder and mix.
(7)Stir through chopped chocolate and nuts.
(8)Bake for around 20 minutes or until the sides are firm but soft in the middle.
(9) Serve with chocolate sauce and vanilla ice cream. Woila :)

Chocolate sauce

150ml of water
2 tablespoons of caster sugar
200g of 70% dark chocolate chopped

(1)Place sugar and water in sauce pan over medium heat and cook until sugar dissolves.
(2)Add in chocolate, leave for 10-20seconds then stir until everything melts.

Have fun baking everyone :)