Category Archives: Breakfast

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. 🙂


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°C.

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°C 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. 🙂


Hong Kong: Mui Kee Congee (妹記生滾粥品)

Last December(2012), we went on a holiday trip with my mother-in-law to Hong Kong for an eating & shopping spree. It was a free & easy trip with my hubby as the tour guide. 🙂 Armed with a guide book and a map, there we go. One of our favorite eats is definitely at this congee store at the local market. Mui Kee Congee (妹記生滾粥品).


Being not a local, this little gem was truly difficult to find. We thought that this was a eating house so after an hour of walking around and asking around, we only realized that its on the third level of the local wet market. But the time was all totally WORTH it. We started off with a plate of fish skin.


My hubby totally adores fried fish skin so when it turned out to be fresh fish skin he was rather put off by it. I was initially quite skeptical too. However my motto in life, “if you don’t try it now, when will it be. ” and this definitely cannot be compared with what Andrew Zimmern from Bizzare Foods puts in his mouth right? And that was it. I picked up a piece with some ginger shreds and put it in my mouth. I was blown over by it. Nothing like what I had imagined it to be (slimy & fishy). It was WELL MARINATED!!! Slightly salty and fragrant from the soya sauce and sesame oil, crunchy (I believe they had submerged it in icy cold water) and the freshness from the shredded ginger and spring onion. When submerged into the pipping hot congee, it became soft and tender. Fish skin eating has definitely been brought to an entire new level for me. I have never eaten fish skin prepared this way in Singapore before. I just simply love it.


The highlight is definitely the congee. Thick and silky smooth, every mouthful is such a delight.


Each time the congee glides down effortlessly down your throat, you will just like to follow up with an oooh…. and arrrr…….. It just brings me so much joy and cravings recalling it. Not to mention the generous helpings of ingredients in the congee, it is definitely good value for $$ (if you’re traveling on a budget). This congee is my mum-in-law’s favourite that till today, she can’t stop talking about it and asking when we can go again.


See her smiling face. 🙂 We tried the Mix Pork Congee, Fish Belly Congee, Meatball Congee. They were all seriously GOOOOOOOD…………….

The rice flour rolls are a must try. Too bad I was busy eating so no photo of this was taken (Managed to retrieve from my mum-in-law’s mobile :)). Soft and springy, it’s again nothing like I had eaten in my life in Singapore. I love the sauce mixture of sweet and salty. Especially the dash of sesame sesame sauce put in it, giving it a really fragrant touch. Imagine with your eyes close. The fragrance of sesame running amok through your nose lingering in there, the sweet and salty sauce playing through your entire mouth tingling on the tip and sides of your tongue. Bite into the soft, smooth yet springy rice flour rolls. The experience is truly sensational. I have truly and really fallen in love with the unseemly simple rice flour rolls. 🙂

How to get there

Fa Yuen Street Market, 3 Level                                                                                       Mong Kok , Kowloon                                                                                                           Hong Kong, China                                                                                                                 Tel: 852-27890198                                                                                                           (Nearest Train Station: Mong Kok MTR. Exit at D2 and walk to Fa Yuen Street Mkt (花園街). Head towards the end of the road.)

I am not sure if I have managed to convince you on how good is that but during our 5 days 4 nights in Hong Kong, we went there for breakfast twice. 🙂

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 🙂

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. 🙂 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.