Baking CNY Goodies

Friday, January 16, 2009



Chinese New Year Cookies - Beary Cute Doggies Cookies


After sitting there for almost 7 hours, I can't feel my back, my arms, my fingers and my vision is blur! Sooooo tiring and it was only half way thru... tomorrow I need to bake more and after that, I shall rest...


Sunday, January 04, 2009

Yup I am cooking simple dinner tonight. Okay, obviously I do not have any claypot at home and parents are away again. It gives me reason to cook and to mess up the kitchen. Have I ever mention I do not have to clean up after I bake/cook? :) Ben is the world most lovable doting hubby!

Haha...that's the reason why I have not been baking RICH BUTTER CAKE, it was a simple request from Ben and granted!

By the way, these are some of the steps to prepare my very own 腊味香鸡碗仔饭my-pictures6

Preparation :
- cut the onion and marinates the chicken (I use boneless chicken thigh) with some seasoning.
- wash the rice and place them into a bowl with water, the ratio 1 (rice): 1.5 (water)
- wash the vegetable and boil it with some oil and salt, put aside
- cut the chinese saugages and put aside

Start cooking :
- steam the rice until it is half cooked (about 10 minutes)
- after that, put the marinated chicken and chinese sausages together with the rice and cook it at high fire for about 20 minutes, please check if the chicken is cooked
- add an egg if you want to
- serve it with the vegetables

Ben : WONDERFUL DINNER! Thanks baby.

Singapore Fried Carrot Cake

Saturday, January 03, 2009


4 radish flour cakes
4 tbs vegetable oil or lard
1 tbs chopped garlic
1 tbs red chilli paste ------ forgot to buy
1 tbs chopped chye poh (salted radish)
2 eggs
1 tbs fish sauce --------- forgot
to add
1 stalk fresh spring onion, chopped
5 tbs oil

Heat two tablespoons of oil or lard in a wok. When smoking hot, brown the radish flour cakes, cutting it into small pieces with the spatula as you fry. Push aside the pieces. Heat another table spoon of oil in the wok. Sauté garlic and chye poh till browned. Toss with the radish cake pieces. Make a space in the middle, add the last of the oil and break eggs into the space. Leave to set for a few minutes and then push the radish cake on top. Drizzle with fish sauce, add chilli paste and toss some more to ensure an even mix. Serve hot garnished with spring onion.

Taken from cookbook titled “Singapore Heritage Food” by Sylvia Tan