Category Archives: BIY/CIY

Christmas Bake: Cherry Vanilla Pound

I know in Singapore it’s already Boxing Day today. Hope everyone had a fun time. Anyway it’s still Christmas here in Idaho. A tad boring for us since we have some travel restrictions and are still in the midst of settling down (so we’re kind of stuck in here at home).

Cherry Vanilla Pound Cake

Cherry Vanilla Pound Cake

This is my FIRST bake since I’ve arrived. I can no longer wait for my boxes. I have to start using the Kitchenaid that my hubby got for me as an early Christmas present. I just need to bake something………….

Early Christmas Pressie from Hubby :)

Early Christmas Pressie from Hubby ūüôā

So I bought some disposable aluminium loaf-pan foil. Can’t imagine that I got so excited about it and was already wide awake at 5.30am.


Servings: 8 slices


  • 150g Cake Flour (Sifted twice)
  • 150g Unsalted Butter (Room Temperature)
  • 100g Caster Sugar
  • 3 Egg Yolks
  • 1/8 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 120g Frozen Dark Sweet Cherries
  • French Meringue: 3 Egg Whites & 30g Caster Sugar


  • Sift the flour and baking powder.
  • Prepare 8″ x 3 3/4″ x 2 1/2″ Aluminium Loaf-Pan
  • Preheat oven to¬†170¬įC/335¬įF

Method (with step-by-step photo) 

  1. Cream the butter to incorporate air till pale yellow.
  2. Add sugar and salt, whisk till light and fluffy(mayo-like texture).
  3. Whisk in egg yolk one at a time.
  4. Mix in the vanilla extract.
  5. Prepare french meringue in a clean mixing bowl (To read up on how to whisked up meringue, click here).
  6. Fold in 1/3 meringue into butter mixture.
  7. Fold in the sifted flour & baking powder quickly till it just disappear into the butter mixture. DO NOT OVERMIX as you will end up with a tough & dense sponge.
  8. Fold in remaining meringue quickly.
  9. Mix in the frozen dark sweet cherries.
  10. Fill up the loaf-pan 3/4 full.
  11. Bake at 170¬įC/335¬įF¬†for 60mins¬†or when skewer comes out clean.
  12. Cool down before serving.


Oh and did I mention that I love baking in this winter because cakes and cookies can get so quickly cooled down just by opening a slight bit of the window. ūüôā A total natural cooler!!

Getting a blast of Cold Air

Verdict: Strong hint of vanilla (which I totally love) and the tanginess of the dark cherries balances out the sweetness of the cake. As usual the body of the cake moist and tender. 


Chocolate Chip Cookie-Top JUMBO Muffins

I always always have a soft spot for for huge top muffins or what my hubby calls it as ‘mushroom-top’ muffins because of its overflowing crown which resembles a mushroom.

Look @ the arrows pointing to the muffin caps. Don't they look like mushroom top?

Look @ the arrows pointing to the muffin caps. Don’t they look like mushroom top?

I mean seriously who can resist these delicious looking things, calling for us to bite into them.You must be wondering why I name it cookie top muffins. This is because the bird’s eye view of these muffins really do look like chocolate chip cookies. Also with those crusted crown, it does indeed really taste like a soft cookie, crispy at the edge. With the egg-separation method the body of the muffin is tenderly moist and soft (even till the next day).

Doesn't the top look just like chocolate chip cookies?

Doesn’t the top look just like chocolate chip cookies?

These cookie-top muffins were so seriously good that my boys actually made me bake them for 3 consecutive days. So…. I have decided to place this under our Family’s Signature.

Here is how to make these lovely munchies. Totally AWESOME with a glass of cold milk or a cup of hot flora white tea. ūüôā


Servings: 6 Jumbo Muffins


  • 150g Top Flour
  • 150g Unsalted Butter (Room Temperature)
  • 100g Caster Sugar
  • 3 Egg Yolks
  • 1/8 tsp Baking Powder
  • 1/4 tsp Salt ( I use my favourite pink salt)
  • 1 tsp Vanilla Extract
  • 120g Chocolate Chip (put aside 3 tsp for the muffin topping)
  • French Meringue: 3 Egg Whites & 30g Caster Sugar


  • Line the muffin tin.
  • Preheat oven to¬†170¬įC.

Method (with step-by-step photo) 

  1. Cream the butter to incorporate air till pale yellow.
  2. Add sugar and salt, whisk till light and fluffy(mayo-like texture).
  3. Whisk in egg yolk one at a time.
  4. Mix in the vanilla extract.
  5. Prepare french meringue in a clean mixing bowl (To read up on how to whisked up meringue, click here).
  6. Sift in flour and baking powder.
  7. Fold in the flour quickly till it just disappear into the butter mixture. DO NOT OVERMIX as you will end up with a tough & dense sponge.
  8. Add in chocolate chips.
  9. Fold in 1/3 of the meringue. Fold in the remaining meringue quickly.
  10. Fill lined muffin tin with batter to the brim. This will give you a beautifully crusted crown.
  11. Top off the batter with 1/2 tsp of chocolate chips on each muffin.
  12. Bake at 170¬įC¬†for 35mins or when skewer comes out clean.
  13. Cool on cooling rack.


Verdict by Clemens (my eldest boy with a picky tongue):

  • Best eaten after it has cooled off from the oven immediately because that’s when the crown is the crustiest and the body- warm, soft and moist. Totally deliciously.
  • Great on the day itself because the top still feels like eating cookie with a moist and soft body.
  • Second day- Still good but abit¬†nah……… because the crown is no longer as crusty as the 1st day. but the body is till moist and yummy.

If there is anything I love to bake these muffins, it’s also the baking process. Watching the batter rise to have a glory crown is indeed truly fascinating. Watch the magic unfold:


The box of muffins Clemens had requested me to make for a special lady and a little girl. ūüôā

Making French Meringue

I know and understand that I am suppose to write about the Chocolate Chips Cookie-Top Jumbo Muffins. However I decided to write on whipping the egg whites to make a French meringue (aka Common Meringue)  first because quite a number of my recipes uses the yolk and white separation method. Therefore it is really good to know.

Meringues are whipped egg whites sweetened with sugar. Frequently used for pie toppings and cake icings, they are also used to give volume and lightness to buttercream icings, mousses and dessert souffles.

French meringue (aka Common Meringue) is made from egg whites at room temperature, beaten with sugar. It is the easiest to make and rather stable due to the high percentage of sugar.


Egg Whites Whisked to Stiff Peak

I also particularly like to use them in my pound cakes recipes, muffins recipes and of course chiffon (it is needed in chiffon anyway) because of the light tenderness it gives my cakes, the moist and I love how it doesn’t dry out when I keep my cakes out in room temperature even for a couple of days.

When I first started to self-discover the route to making meringue, I never knew that there was so much knowledge, details  to it and so much care that is needed to do it. I am by no means a professional to this topic but I believe what I know is self-sufficient as a home-baker.

Guidelines For Making Meringue

  • Fats prevent whites from foaming properly! Always use squeaky clean bowls.¬†Any traces of grease/fat will prevent the whites from foaming well. I recommend using stainless steel or glass bowl as plastic bowl can harbour traces of grease. Also make sure there are no traces of yolk in the whites as yolk contains fat.
  • Egg whites foam better at room temperature!¬†Always remove eggs from cooler 1 hour before whipping.
  • Sugar makes egg whites foams more stable.¬†Meringues are thicker and heavier than unsweetened egg white foams. But egg whites can only hold a limited amount of sugar without sacrificing volume, so always follow the recipes.
  • Mild acids helps foaming.¬†Therefore some recipes like the angel food cakes/ chiffon will call for a small amount of cream of tartar or lemon to be added to give the meringues more volume and stability.

Whisking French Meringue (with step-by-step photos)

  1. Crack the egg whites into a clean bowl. Make sure there are no traces of yolk. Yolk contains fat & it’ll prevent the egg whites from foaming well. Also put aside the precisely measured sugar in another bowl.
  2. Whisk the egg whites on medium speed. Pour 1/3 of your sugar from the side of the bowl when the liquid has turned to foam like a cappucino froth, . Turn the speed to High.
  3. Add the second 1/3 of sugar when the foam becomes finer and fluffy peaks start foaming.
  4. Add in the last 1/3 of sugar when the peaks are starting to get define, you can feel the resistance and the foam is shiny.


Now that the meringue is done, it should have defining peaks, shiny to look and even when you overturn the bowl upside down, the meringue will not fall out. Just like this:

An overturned bowl of French Meringue.

An overturned bowl of French Meringue.

This stunt never fails to fascinate my kids. This gravity defying act is totally MAGIC to them. ūüôā

Things To Note:

  1. Sugar substitutes are not useful in meringue.
  2. Always add the sugar 1/3 at a a time from the side of the bowl (not in the middle to prevent deflating the meringue) in the 3 stages peak formation: Soft, Firm and Stiff Peaks.
  3. Always use the meringue IMMEDIATELY as we do not want it to deflate. 

The Ever Versatile Dashi Stock

In my previous post on Mock Frog-Leg Congee, I have mentioned that I used the Dashi Stock to cook both the chicken and congee. Therefore I am sharing with you my Dashi stock recipe.

Dashi stock is a clear cooking stock, considered fundamental to Japanese cooking and all you need is 2 main ingredients- the konbu seaweed and the bonito flakes (I used the slices ones) to prepare it, although I also used the 3rd ingredient-the niboshi (dried baby sardines) all the time too.


Niboshi (S$21 per 100g) is a few times more expansive than our chinese dried ikan bilis and it has a more distinct sweetness to it as well, where else  the chinese dried ikan bilis has a more plain saltish taste to it. However, I am always very careful when buying the niboshi. I never ever buy the off-shelves ones for the fear of it staying already too long the shelves thus causing it to turn slightly rancid with a strong smell of old musty oil (not sure if you get what I mean though?)- These will give you a nasty stock. I will usually wait for the Japanese Food Fare at Isetan Scotts. They will usually have aplenty of it, selling it by the weight, freshly packing it up and sealing it up in front of you. Most of all, I will always get to taste a couple of these dried fishes to make sure that they do not taste or smell rancid, and then I will stock it up and store them in my freezer. They stay for up to a good 1 yr in the freezer.

Anyway let’s come back to dashi stock. This is¬†the stock that makes your miso soup, shoyu noodle broth,¬†cold soba dipping sauce¬†and I even use it as a soup base to cook our¬†slice fish/ meat ball congee.¬†And because it is so simple, so easy, so fuss free and most importantly OIL-FREE(also low-calorie)¬†plus loaded with the calcium, minerals and iodine¬†from the niboshi and konbu and the smoky aroma from the bonitos, this stock is a hell load of goodness for the women and growing children.

Below is my recipie that I am sharing.


Servings: 2 pax

Ingredients Needed:

  • 500ml Water
  • 10g Niboshi, rinsed (optional to have)
  • 10g Konbu Seaweed, wiped with a damp cloth
  • 10g Bonito Flakes

Method (with step-by-step photos)

  1. Bring the niboshi and water to a boil.
  2. Place in the konbu and bonito flakes.
  3. Cover and let it seeped / soaked for 30mins-60mins.
  4. Strain and the stock is ready to use.


See that’s how easy it is and usually by 30mins, the stock is already very flavourful. I have been making it so very often that the dashi stock is already an instant fix to cook noodles for supper when all my boys are calling out in hunger. Oh yes, do not be surprise that my boys do make me cook at 11pm at night, when I have already bathe, done my facial mask and all the nighlty routines. ūüė¶ Spolit aren’t they? And because its that easy, I no longer feed my family with instant noodles (unless my hubby and I have a craving for it)

Now what I have shared with you is the ichiban dashi. This is known as the 1st stock where you use the stocks for miso soup or noodle broth. And because the ingredients are rather expansive here in Singapore, After straining out the 1st stock, I will usually add somemore hot water to re-extract more goodness out of the niboshi, kombu and bonito flakes already used for ichiban-dashi. This is known as the niban-dashi. This is good for stews and sauces. I sometimes even boil my broccoli and other greens in it to give it that smoky aroma.

I know you will ask me why so troublesome when there are instant packages of dashi granules around. I am seriously not sure how nice it taste as I have never used them before. But I know that some are also packed with MSG though you can try to look around for those MSG-free dashi powder. And also once you have made your dashi from scratch, it is so addictive that you might perhaps not look back again.

My World of Dashi Stock

My hubby’s favourite wagyu beef bowl with miso soup


¬†My boys’ favourite¬†lava egg¬†with somen in dashi stock with a dash of soya¬†sauce.
Wagyu congee cook in dashi stock to give that distinctive smoky favour.
Totally YUMMY!!! I just LOVE Dashi.

Mock Frog-Leg Congee

My family loves the frog porridge at Lion City Frog Porridge especially my boys. However for $8.00 a frog and with such little meat, it can rather expensive when we bring our little troops out for supper.

Anyway one of the most similar meat to frog leg is actually the chicken thigh, so when the cravings kick in and our wallet is feeling not too generous, what do we do? Well, it is to CIY (Cook-It-Yourself). ūüôā

It is not difficult to do this dish but a little tedious as we need to marinate and cook the chicken,  cook the congee separately and assemble them together.

Servings: 4 pax

A: Cooking The Chicken


  • 4 pcs Chicken Thighs (skinned & cut to bite size pcs)
  • ¬†2tsp Fish Saucec
  • 2tbs Oyster Sauce
  • 2tsp Sesame Oil
  • 1tsp Dark Soya Sauce
  • a dash Pepper
  • 1tsp corn flour (only to be added before cooking)
  • 2 slices ginger
  • 4 segments of garlic clove (chopped finely)
  • 2 sprigs spring onion
  • 100ml Stock (chicken or dashi)
  • a splash of Chinese Cooking Wine

Method (with step-by step photos)

  1. Cut the chicken thigh meat into bite size pieces
  2. Marinate the chicken with fish sauce, oyster sauce, sesame oil, dark soya sauce and pepper  for at least 30 mins.
  3. Before cooking, mix in the corn flour.
  4. Heat oil and fry the ginger till fragrant.
  5. Add in garlic and fry till fragrant.
  6. Add in marinated chicken and fry till nearly cook.
  7. Add the splash of chinese  cooking wine to deglaze.
  8. Add in stock. Bring to a boil, then simmer till sauce thickens.  (water will do fine too if you do not have stock)
  9. Add in sprigs of spring onions for flavour and garnish.
  10. Plate and put aside.


B: Cooking the Congee


  • 2.5 cups of Short Grains (approx 375g)- washed & rinsed
  • 1.5L of Water
  • 1L of Chicken/Dashi Stock
  • 1/2 ladle Sesame Oil

 Method (with step-by step photos)

  1. Rinse short grains rice till water runs clear (abt 3-4 washes)
  2. Bring to a boil and lower fire to medium. Give it a stir occasionally to prevent bottom from burning.
  3. When the liquid is starting to run low, add in the stock gradually(300 ml at a time), stirring it at the same time, till you get a smooth, thick consistency. Takes about 45 mins to 1hr.
  4. Add in the sesame oil and give it a good stir. (This makes the congee smooth.)



Spoon the congee into a bowl and top it off with the chicken and the sauce.

Things to Note:

  1. Its is very important to use stock to cook the congee as it is what it gives the grains the flavourful burst each time you put it in your mouth.
  2. No seasoning is needed in the congee as the sauce from the chicken already acts as a seasoning for the congee.
  3. The chicken dish does not necessarily needs to be eaten with the congee. it is really good with steam rice too.

Zesty Double Chocolate Chewy Cookies

Teacher’s Day is just round the corner falling on the 1st Friday. As usual the boys asked me to make their favourite chocolate chip cookies for their teachers as gifts. I thought chocolate chips…. how boring??? So I started pouring through my newly bought “GU Chocolate Cookbook“. For those who have liked me on Facebook-Ange’s Kitchen (Like me¬†NOW if you have not) will know that I have purchased another 2 cookbooks to add to my collection recently.

Anyway I chance upon the Chewy Double Chocolate Cookies and as I read on, it got me excited that I can add the zest of an orange for that little subtle citrus flavour. So this was it.

ODCCCookies-1(adapted from Gu Chocolate Cookbook: The trick to making delicious chewy cookie is to make the dough the day before as the longer you leave it, the chewier the end result. If the dough is used straight away, you’ll have a crunchier cookie.)

Servings: 75 cookies


  • 150g unsalted butter, softened
  • 220g light brown sugar
  • 1 egg, lightly beaten
  • 1tsp vanilla extract
  • 220g flour, I used Top Flour
  • 4tbs cocoa powder, I used Valhorna
  • 1/2tsp baking soda
  • 3/4tsp baking powder
  • 1/8tsp salt (or a pinch), I used Himalayan Pink Salt
  • 270g chocolate chips
  • 1.5tbs orange zest, approx zest of 1 orange

Method (with step-by step photos)

  1. Cream the butter to incorporate air.
  2. Add sugar and salt, whisk till light and fluffy.
  3. Whisk in egg and vanilla extract.
  4. Sift in the flour, cocoa powder, baking powder and bicarbonate of soda.
  5. Fold in flour quickly till the mixture is well incorporated. Take care not to overmix.
  6. Mix in the chocolate chips and orange zest.
  7. Scoop them into 1tsp heap of dough balls.
  8. Place them on a bake tray and chill for at least 24 hours before baking.
  9. To store the dough,  freeze the raw ball dough in a single layer in an air tight container. This way you can keep the dough for up to 3 months.
  10. To bake, place the dough balls o the baking tray evenly space allowing the cookies to expand.
  11. Preheat oven to 170¬įC for at least 15mins. Bake the cookies for 14mins till crisp on top but still soft in the middle. Remove from oven.
  12. Transfer cookies to cool on wire rack.


There you have it. Beautiful, chewy double chocolate cookies with a lingering zest.



Verdict: My mum who usually don’t fancy chocolate, totally loves this cookie because of the¬†gooey chocolate each time she takes a bit into it. And the lingering fragrance of the orange zest. (See the pink little arrow).

My Kitchen Experiments

For the 1st batch of test bakes, I was a little light handed with the orange zest (3/4 orange zest)for the fear of the citrus bring too over powering. It ended up not bringing out the orange in the cookie unless you savour it really leisurely and slowly

For the 2nd batch of cookies, I decided I will add the zest of the entire orange. That made the smell of orange stronger but not overpowering.

Bake straight from freezer (12 mins @170¬įC): soft, creamy & dreamy with not much crispy edge

**Bake straight from freezer (14 mins @ 170¬įC): Texture was the BEST. Cripsy at the edge, soft & chewy in the middle even after the next day.

Bake straight from freezer (16 mins @¬†170¬įC): slightly hard with a crunch. A bit dry. The least preferred of all.

Final Product ūüôā (with the boys’ hand-made cards)ODCCCookies-7ODCCCookies-8


Linking to:
Daily Dish Magazine

BEST Fluffy Pancake Recipe Ever

As I am writing out this entry, I am really having a really hard time deciding if I will tag it under breakfast, brunch or dessert. But heck with it I will just tag it under all 3. For a recipe this heavenly good and simple to make, you really can just  have it at any time of the day and occasion. Sweet, savory and all, hot, warm or cold, the texture and taste is just simply divine that you will NEVER EVER buy frozen pancakes or pancake premix any more. Most importantly, the ingredients are mostly available at home or if not at the local supermarkets.

Pancakes-1Servings: 20 7.5cm in diameter pancakes


  • 200g Flour (sieved)- I use Top Flour
  • 31/2 tsp Baking Powder
  • 1 tbs Sugar
  • 1/4 tsp Salt – I use the Pink Himalayan Salt
  • 300ml Fresh Milk (slightly warmed)
  • 50g Unsalted Butter (melted)
  • 1 Egg (beaten; room temperature)
  • 1tsp Vanilla Extract (optional)

Method (with step-by step photos)

  1. Sieved the flour together with the baking powder. Mix well with the salt and sugar.
  2. Make a well in the center of the flour mixture, pour in the melted butter and egg. Mix.
  3. Gradually add in the milk and mixing the batter at the same time. You will be able to draw a ribbon figure ‘8’ on the batter.
  4. Add in a teaspoon of vanilla if you like.
  5. Grease and heat the pan on medium-low fire.
  6. Scoop a ladle full of batter and pour it into the pan.
  7. Cook till you can see tiny bubbles & the edges firming up.
  8. Flip it over to reveal the beautiful golden hue & cook it for  a couple more mins. Repeat the process till you finish using up the batter.



Chocolate Chips Pancake


  • Follow above instructions till point 4.
  • Mix in 200g of chocolate chips.
  • Cooked in greased pan on medium-low fire (as in above point 5-9).


Pancakes-10Verdict of chocolate chip vs original ūüôā

Now that you are done, you can eat it any way you want.

Pancakes-5Breakfast or Brunch

Pancakes-7Dessert or just simply plain with a glass of cold milk.

Storing & Reheating Instructions

  1. To store, wrap the remaining pancakes in a cling-wrap and store it in the fridge. I do not recommend keeping it for more than 3 days.
  2. Reheat greased pan on medium-low fire. Place the cold pancakes on the pan and reheat till quite warm to touch.

Things To Note:

  1. You can use plain flour which is perfectly fine. However I like the use of top flour as it has a finer texture. 
  2. Sieving the flour is very important as it loosens the lumps of flour and helps with the lighter texture in your pancakes.
  3. Notice that the milk is slightly warmed and the egg is at room temperature rather than cold straight out from the fridge. This is to prevent the hardening of the melted butter which will form lumps in your batter.
  4. Baking powder is used to increase the volume and to lighten the texture of the pancake making it fluffier and lighter. And as with all flour, do not over mix the batter as this will produce gluten thus leaving you with a heavier and harder pancake. Just briskly incorporate the wet mixture well.

This is also an activity Great 4 Kids because, there is no need for them to get their hands all dirty with dough. Sieve, whisk and mix is all they need to do. ūüôā while mummy/daddy just needs to cook the pancake.

Damir in Action all Just Like a PRO.

Damir in Action all Just Like a PRO.

P.S: If you really want to know how good this is, my boys had actually asked me to make these for 3 days in a row already. My mum totally loves them and even my mother-in-law who doesn’t usually eats these things,even brought back some leftovers and nodded her head in approval.