Shanghai Mooncakes

I actually had not really planned to make mooncakes this year but since I promised my dance class to treat them to mooncake – I decided to try out this Shanghai mooncake recipe as it has been something I had been thinking to do. I went to Kwong Cheong Thye to purchase the lotus paste as I heard that they carried more varieties and purchased a low sugar HK lotus paste which was not only not sweet but tasty as well. I also got the ready salted egg yolks.


Ingredients ( Makes 11 Pieces)

Pastry Skin

  • 300 gm plain flour
  • 40 gm custard powder
  • 1 tsp baking powder
  • 80 gm icing sugar
  • 1 egg, lightly beaten
  • 150 gm unsalted butter
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract / essence
  • Black and White Sesame seeds


  • 605 gm of lotus seed paste
  • 11 salted egg yolks
  • 1/4 tsp sesame oil

Egg Glaze

  • 1 egg yolk
  • 1 tsp milk


  1. Sift flour with baking powder, custard powder and salt into big mixing bowl
  2. Sift in icing sugar and mix well into flour
  3. Cut in unsalted butter and rub into flour – better to use pastry cutter as there is a lot of flour and butter.
  4. Make a well and add in the lightly beaten egg and vanilla, combine into a soft dough without kneading and rest for 30 mins.
  5. Meanwhile, add sesame oil to egg yolks and steam for 5 minutes. Set aside to cool.
  6. Divide lotus paste into 55 gm each and roll into balls. Flatten and wrap one salted egg yolk inside.
  7. Divide dough into 60 gm each and roll into balls. Flatten with rolling pin and wrap filling and shape.
  8. Decorate with sesame seeds and bake in preheated oven at 180 degrees for 10 mins.
  9. Take out from oven to rest 5 mins and apply egg glaze evenly and return to oven to bake for another 25-30 mins until golden brown

Recipe from







Air Fry Sausages and Potatoes

I love potatoes in almost any cooking style but sometimes, I dun cook fast or often enough and my potatoes start to sprout. So this is one quick and fast way to cook my potatoes before they spoil and I waste food to throw them away.  If you had potatoes that sprouted, simply cut way the sprouts and they should be safe to eat.



  • 2 -3 potatoes peeled and cut into cubes
  • 2-3 fresh sausages cut into pieces
  • Pepper and salt
  • Mixed herbs
  • Olive oil


  1. Spray olive oil on potatoes and sausages and mix in baking pan
  2. Salt, pepper and mixed herbs to season
  3. Put into air fryer and AF for 20-25 mins at 200
  4. Open and mix at 10 mins or so to mix to ensure even cooking
  5. If sausages are in smaller pieces than potatoes – then AF the potatoes first and add in the sausage later to prevent burning them while potatoes are under cooked

Baked Egg Toast Cups

Fast and simple recipe that has everything for a great brunch! Looks just like what a cafe would serve isn’t it?



  • 3 pieces of wholemeal bread
  • 3 eggs
  • 3 sausages sliced / ham
  • Cheddar & Mozzerella cheese
  • Pepper & salt
  • Mixed herbs


  1. Preheat toaster / oven at 180 degrees.
  2. Flatten bread with rolling pin and stuff into muffin tray or ramekins. Spread a thin layer of butter on the ramekin to prevent sticking.
  3. Put sliced sausage on top of bread and crack egg inside each bread cup.
  4. Put cheese on top of eggs and sprinkle some pepper and mixed herbs.
  5. Put into toaster / oven and bake for 15 mins.
  6. Serve in ramekin or remove to serve.


Recipe from





Homemade Garlic Bread Spread

Garlic bread at home used to be made with McCormick’s garlic bread powder and butter spread but somehow it never tasted as good as the ones outside which are so expensive. As I have some wholemeal bread left over and was craving for garlic bread – I googled for how to make garlic bread spread from scratch and found this most simple recipe.



  • 4-5 pieces of sliced bread
  • 30 gm of butter soften
  • 1 tbsp of minced garlic
  • Pinch of salt
  • Dash of mixed herbs (optional)
  • Sprinkle of Parmesan Cheese (optional)


  1. Mix soften butter with minced garlic and salt
  2. Add in mixed herbs
  3. Spread on bread and sprinkle on cheese
  4. Toast bread until crisp
  5. Serve hot

AF Broccoli and Sausage Baked Rice

I’ve been wanting to cook this for awhile ever since getting my Air Fryer and seeing some people sharing their baked rice recipe on the AF FB groups. Happened that I have some cheese left on hand so just went to get sausages. Friends have been telling me that Valley Chef brand is nice – I find the sausages a bit more salty compared to the cheaper brands.



  • 1 small head of broccoli
  • 1 cup of uncooked rice
  • 1 cup of water (adjust accordingly to rice cooker or steamer)
  • 4-5 sausages sliced
  • Dash of salt and pepper
  • Olive oil
  • 2-3 tbsp of Campbell’s mushroom soup straight from can
  • Cheddar and Mozzarella cheese


  1. Wash and rinse rice first then add some olive oil, pepper and salt and mix evenly
  2. Add sufficient water according to rice cooker
  3. Cut broccoli into florets, wash and drain
  4. Steam broccoli together with rice, remove earlier if want broccoli to less mushy
  5. Cut up broccoli and mix with cooked rice
  6. Put broccoli rice in baking pan and add in sausages.
  7. Pour in the mushroom soup and spread over rice, add more pepper and salt to taste if required.
  8. Add cheese on top of the rice
  9. Set AF at 200 and bake for 8-10 mins until cheese melts and browns.
  10. Serve hot


Recipe adapted from Noobcook


Sable Viennois Butter Cookies

Another favorite of mine and this cookie recipe is very adaptable for other favors by adding matcha powder or cocoa powder. This cookie is dependent on the butter used and I realized French butter is one of the best to use for the richness of taste.




  • 200 gm unsalted butter
  • 75 gm icing sugar
  • 30 gm egg white
  • 225 gm cake / plain flour
  • Flavorings:
    • Vanilla Extract / Essence 10 gm
    • Coffee Essense 10 gm
    • Vanilla Powder One pinch
    • Matcha Powder 15 gm
    • Cocoa Powder 15 gm
    • Orange / Lemon zest 1 tsp


  1. Preheat oven to 160 degrees
  2. Cream butter and icing sugar until light and fluffy
  3. Add in egg white and vanilla extract and mix well
  4. Sift flour into the mixture and combine with spatula be careful not to over mix
  5. Put mixture into piping bag with nozzle.
  6. Use dough scraper to push mixture and pipe on tray
  7. Bake for 15 mins and check at 10 mins until light golden brown.

No-Knead Cinnamon Rolls

Ingredients (12-15 Rolls – halved)


  • 125 ml milk
  • 25 gm brown sugar
  • 31 ml of vegetable oil
  • 1/2 tsp of instant yeast / 3/4 tsp of active dry yeast
  • 125 gm plain flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • Pinch of salt


  • 1/2 tbsp of cinnamon powder
  • 25 gm of brown sugar
  • 25 gm of melted unsalted butter



  1. Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour.
  2. Place 250g (2 cups) plain flour and Instant yeast in a mixing bowl. Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. (If using Active Dry Yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour.) Cover and let the batter sit for at least 1 hour.
  3. Add in the remaining 30g (1/4 cup) flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. (Note: dough will be more firm and easier to work with if left to chill in fridge).
  4. When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.
  5. Dust the work surface freely with flour. Dust the top and bottom of dough with flour. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.
  6. Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.
  7. Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
  8. Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
  9. Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.)
  10. Bake in preheated oven at 180degC for 20mins until golden brown.


Recipe from Foogo!


Breadmaker Pork Floss

Discovered there is a pork floss function from the new Donlim Breadmaker I ordered from Ezbuy and has been tempted to try. Used the pork collar meat used for my old cucumber soup to try out and wow I am impressed.. really Pork Floss!



  • 250 gm cooked pork, shredded with fork or use rolling pin to break up
  • 1.5 tbsp brown sugar
  • 1 tbsp oyster sauce, vegetarian (made from mushroom)
  • 1 tbsp toasted sesame oil
  • 1.5 tsp mushroom seasoning powder (I omitted this)
  • 1 tsp salt 盐
  • 1 tbsp dark soy sauce



  1. Shred the meat with fork or roll over with rolling pin to break up the meat
  2. Marinade with seasoning
  3. Put the shredded meat into the tin and select the Floss option on the breadmaker. For other models which might have the Floss mode, select the Jam option.


Recipe from Journal of a nutritionist mum



Chocolate Chip Cookies

Decided to make this today to use up my last egg and also to use up the chocolate chip I bought previously from Phoon Huat. This recipe  is pretty easy to do and the cookies taste pretty good.



  • 150 gm unsalted butter
  • 100 gm castor sugar
  • 40 gm brown sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 220 gm plain flour
  • 1/2 tsp baking soda
  • 150 gm chocolate chips / 100 gm of almonds chips


  1. Cream butter and sugar until fluffy
  2. Add egg and vanilla extract and combine well
  3. Add flour and fold into mixture
  4. Mix in chocolate chips / nuts
  5. Use 2 spoons / scoop dough onto baking tray
  6. Bake at 150C for about 25-30 mins (own oven)

Recipe from Baking Taitai

Butter Pound Cake

Butter pound cake is one of my favorite cakes – I always remember Sara Lee cakes which was a treat when I was young. Another way to add flavor to ordinary pound cake is to add tea leaves.



  • 200 gm cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 200 gm unsalted butter, room temperature
  • 170 gm caster sugar
  • 3 eggs
  • ½ tsp vanilla extract
  • 50 ml milk



  1. Prepare oven to 180C / 356F. Place the butter at room temperature until softened.
  2. Sift the cake flour together with baking powder and salt. Set aside. Line the pan with baking paper or spray the bottom and sides with oil. Beat the eggs and drain through a fine sieve to remove the foam.
  3. Beat the butter in a large bowl with an electric mixer at low speed until smooth. Add the sugar and beat at medium speed. Then increase to high speed and continue to beat until very pale and creamy. Scrape down the sides of the bowl occasionally.
  4. Add the beaten eggs, in 3 additions. Beat well after each addition. Beat in the vanilla extract.
  5. Sift in the flour mixture, in 3 batches, and gently fold to combine with a spatula, scraping down the sides of the bowl occasionally.
  6. Add milk and quickly combine into a smooth batter. Make sure not to over-mix because you don’t want your cake turns tough. Scrape the batter into the lined pan. Level the surface with a spatula. Immediately transfer into the preheated oven and bake for about 20 minutes. When the sides start to set, remove the cake from the oven. Use a sharp knife to draw a line in the middle. Put it back into the oven. Reduce the oven temperature to 170C / 335F. Bake for another 20 to 25 minutes, until the cake turns golden brown. Insert a needle in the center. If it comes out clean, it’s done. Remove the cake from the oven and let it cool on a wire rack for about 5 minutes. Remove the cake from the pan and let it cool completely on the wire rack.

Recipe from Christine’s Recipes


AF Easy Chicken Pies

This is one of the simplest pie recipes to make and it is quite fail proof. This chicken pie can be both bake in an AirFryer or oven depending on the quantity that you are preparing.


Ingredients (Serves 4-6) 

  • Frozen prata x 4 pieces
  • 1 yellow onion diced
  • 1/2 stalk of carrot diced (optional)
  • Mixed vegetables (peas, carrot, corn)
  • 1 piece of chicken breast / minced chicken / minced pork
  • Some cheese (optional)
  •  1/2 can of Campbell’s Mushroom Soup
  • Dashes of Salt and Pepper
  • Some olive oil
  • Crushed soda crackers or breadcrumbs (optional)
  • Egg wash (optional)


  1. Marinate the chicken with salt and pepper for at least 15-30 mins.
  2. Heat olive oil in a pan and stir fry the onions for about 2 mins until soften.
  3. Add in the chicken and stir fry for 2-3 minutes until cooked. If using cut vegetables i.e. carrot – add together with chicken to fry. If using mixed veggies, add it in a while after the chicken.
  4. Scoop in half a can of soup and add one tablespoon of water and stir well to mix the soup with the ingredients. Add cheese and let it melt. Ensure all ingredients are cooked.
  5. Prepare prata skin by cutting a circle slightly bigger than the pie foil pan. Use the remaining prata to line the bottom and side of the foil pan.
  6. Put some crushed soda crackers or breadcrumbs at the base to prevent soggy base. Alternatively, cook the prata base first. Fill the pie pan with the cooked filling to the brim.
  7. Cover the pan with the circular prata skin cut earlier and stick the sides in using a fork or spoon. Brush egg wash and slice a few slits on top of the pie crust.
  8. Bake in AF or oven for 20 mins  at 180 degrees.

Recipe from Daddy Can Cook

Chocolate Chip Muffins

Finally fired up my Rowenta oven after moving house – my first bake run.
Ingredients (8-9 portions)
  • 250g all-purpose flour
  • 3 teaspoons baking powder
  • 1 egg, medium-sized
  • 112g caster sugar
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 95ml vegetable oil
  • 190ml whole milk
  • 60g semi-sweet chocolate chips, or chocolate bar roughly chopped (60g)
  • Light brown sugar, optional

1. First, line muffin pan with liners.

2. In a large mixing bowl, sift flour and baking powder and whisk to combine; set aside.

3. In a medium mixing bowl, break in an egg. Add in sugar, salt, and vanilla extract and beat until white. Now add in vegetable oil and milk. And whisk until combined.

4. Make a well in the center of dry ingredients. Add in milk mixture and lightly stir just until combined. Finally add in chocolate chips and stir to combine. If it’s mixed too much, excess gluten will be formed and the muffins will turn out tough. The batter should be a little lumpy and quite liquidy.

5. Then distribute among muffin molds. Fill only ⅔ of each mold. Bake in the oven preheated to 400 degrees F (200C) for 20 to 25 minutes, or until puffed and golden brown.

6. Let cool on a wired rack for 5 minutes. Sprinkle with light brown sugar (optional) and serve.

Recipe from Eugenie’s Kitchen