Category Archives: Baked Goodies

We’re eating… Blueberry (Cheddar) Cheese Bread Bites

IMG_6778The above is the rare result of a beautiful experiment in the kitchen – No recipe, no measurements, just pure instinct (that turned out right, phew) and a strong will to use up all the random leftovers in my too full fridge and freezer. With a small block of mature cheddar and a handful of frozen blueberries, I wanted to make something actually edible, so I guess throwing them together with flour, baking powder, milk and eggs can’t go very wrong can it? Continue reading

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Step-By-Step Recipe: Honey Beer Bread with Cheddar Cheese


Here’s a millionaire’s question: What do honey, beer and cheese have in common?

a. Common household ingredients
b. Low-cost and affordable
c. They all have distinct tastes and scents
d. They make people happy (okay well at least me)

All of the above! Throw all three in with some flour and butter, and voilaaa you get this ingenious Honey Beer Bread with Cheddar Cheese bursting with an incredible fragrance from the yeast of the beer, a sweetness derived from the honey, and a savoury contrast from the soft chewy cheese. The best thing about this recipe adapted from Rebecca‘s is that it only comprises a few simple ingredients easily available in your kitchen cupboards, and the preparation is easy, quick and fool-proof. So delicious and hassle-free, I’m already thinking of when I will make this the next time round! :)

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We’re trying… Pineapple Tarts (黄梨酥 / 黄梨挞)

So, as you might recall… We made a successful Pineapple Jam for pineapple tarts, commonly deemed to be the most tedious and difficult step in the process. What next? Being the half-ambitious, half-greedy souls we were… We set aside an evening’s time to make the dough for the tarts.

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Short Recipe: Pineapple Jam for Pineapple Tarts (黄梨酥 / 黄梨挞)

66118_532908936742403_733011070_n (1)When it comes to Chinese New Year snacks, the undisputed popularity champion must go to Pineapple Tarts. Almost every ethnic Chinese person I know likes pineapple tarts –  I’d hardly found anyone who dislikes or hates it. And I can understand why – With buttery soft tart bases and moist sweet-sour pineapple jam, pineapple tarts just scream delicious!

Does your family purchase pineapple tarts from suppliers or supermarkets outside, or do your grandmothers, aunts, mothers (and grandfathers, uncles, fathers by all means) make them all at home? I belong to the former and grew up listening to my mother chant “Pineapple tarts are one of the hardest snacks to make”. My mother’s words are definitely not an exaggeration… My greatest respect goes to all who make their own pineapple tarts. Just imagine stirring pineapple jam over the stove over low heat for hours standing, then making a buttery dough so sensitive to touch (butter melts easily when it comes into contact with our human hands), and then finally making enough tubs of them to give away to your relatives (oh those babies, how could you bear to part with them!)

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Step-By-Step Recipe: Nutella stuffed peanut butter cookies


If I had to write a simple recipe for happiness, it would consist of two main ingredients: Nutella and peanut butter (heaped spoonfuls of it straight out of the jar). But I’m writing a recipe on a food blog so I probably have to make it a little less abstract – so here’s your shot at happiness: a recipe for nutella stuffed peanut butter cookies!

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Short Recipe: Best Baked Brownies

@phangchewfat calls this the best brownies – I call them the foolproof brownies because it’s so simple, yet the texture and taste will not fall below your expectations! The recipe makes a dense brownie because of the use of the Muscovado/brown sugar. Also, the brownie is perfect for chocolate lovers. Instead of using cocoa powder, it uses 200g of chocolate- oh the goodness (and the sinfulness) of it all!

The ingredients are easily accessible, and you don’t need any special equipment – you are well equipped to mix the ingredients with a simple whisk or fork. Also, you can tweak the measurements to suit your taste. This is a good basic brownie recipe as well – you can add in nuts, chocolate chips, oreo bits… anything you can easily imagine! :)

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We’re eating… World’s Ugliest Portuguese Egg Tarts

The title of this post says it all… Ugly. Grotesque. Eye-cancer. It’s a little harsh to label my own food this way, but these tarts sure aren’t too pretty. I seriously need to take lessons in making decent looking tarts. It was still fun making these eggy-custard delights though. They’re one of my favourite tarts/egg-based foods. The ones I tried in Hong Kong were out of the world – If only I could get my hands on some from the world’s best in Macau!

Does anyone else find it ironic that the supposed best Portuguese egg tarts come from Macau but not Portugal? …. Nevertheless, enjoy the brief guide to making these golden-boy tarts below! No recipe this time, I’d really got to work on making these flaky tart shells aesthetically appealing before I have any guts to post them here. *angst*

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Step-By-Step: Pineapple Crumble Pots

Mention “crumble dessert” and most people would think of apple crumble at the top of their heads! Not surprising, because apple crumble is a traditional favourite popular with the young and old. However, not everyone is aware that pineapple can also be eaten with crumble for a delightful dessert. The natural sourness of the pineapple plays down the cloying sweetness of normal apple crumbles, so this is suitable for someone who isn’t that much of a sweet-tooth or is looking for healthier alternatives!

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CHEAT! / Step-By-Step: Kaya Puffs / Kaya Kok (加央角)

Kaya – Something we so often take for granted back home, but also the kind of food that drives you wild with anxiety when you don’t have it. As the old saying goes… You don’t know how to appreciate something until it’s gone (or in this case, until you’re a few thousand miles away from it)! For the non-Singaporean/Malaysian readers, Kaya is the pride and joy of Singapore and Malaysia, a unique dessert jam primarily made from coconut milk, pandan leaves and eggs. Great on its own, better on hot toast with butter, best in a Kaya Puff! :)

So I was craving for Kaya Puffs so bad… And I made these like a determined desperado. Not from scratch, because I cheated (once again) and used store-bought pastry and ready-made kaya. As a result, it doesn’t quite taste the same as the Kaya Puffs from my childhood, but I was pretty satisfied nonetheless… Special apology to our readers from Malaysia (Ipoh in particular), please don’t slam us for the less than satisfactory Kaya Puffs here!

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