Sunday, 21 May 2017

Juicy Oven Baked Black Pepper Chicken

When I was on my 2.5 week vacation in Hawaii/ Japan, I had a severe craving for chicken. It wasn’t just anything meaty.. It was specifically chicken. Don’t ask me why. I never wanted to sink my teeth into a juicy chicken leg or thigh so badly before. I remembered the only thing they had so readily available was fish , seafood, poke, pork, pork and more pork. Don’t get me wrong.. the food there is fantastic but I can’t do without good ol chicken.

No prize for guessing what was on the menu the first thing we came home. Me and S made black pepper roast chicken. The chicken was seared for a good 1-2 mins on each side to get that crispy brown crust.

I turned the chicken every 15mins or so to ensure that both sides of the chicken was equally brown. That way the chicken will look aesthetically more appealing to eat. Hahaaa the sauce was quite the disaster at first when we tried to follow a recipe on one of the blogs. It was clumpy and gooey ( Like how marshmallow sticks to the scissors when you attempt to cut it)

We had to improvise on the spot and make do with whatever ingredients we had. Came out great though! haha The chicken leg was juicy and succulent. The sauce was the right consistency. Only thing was the sauce wasn't enough to go around. Double the sauce recipe below if you like a more saucey dish.

Black Pepper Chicken (Serves 2Pax) 

Marinade for the chicken

2 chicken legs, skin on
1 tbsp corn flour
2 tbsp black pepper sauce ( I use Lee Kum Kee)
1 tbsp sesame oil
1 tbsp olive oil

1) Mix all the ingredients above with the chicken leg and leave it to marinade overnight
2) When ready to cook the chicken, preheat oven to 200 deg celcius.
3) Preheat a frying pan till hot
4) Seat chicken leg 1.5 mins on each side until golden brown
5) Transfer chicken leg skin side up onto a baking paper lined tray and drizzle remaining marinade over
6) Bake for 15 mins. Turn chicken and return to oven to bake for another 15-20mins until golden brown and skin is crispy.

Sauce for the chicken

Black Pepper
¼ cup chicken stock ( Or more)
50g white button mushrooms
1 tbsp olive oil
1 tsp cornflour mixed with a little water

1) Pour remaining marinade or juice that is collected on the baking paper of the chicken into frying pan.
2) Add a little bit more oil if juice collected is little and heat up till hot
3) Fry mushrooms till soft
4) Add chicken stock and black pepper
5) Add salt to taste. If you want the sauce to be more peppery, you can add more black pepper till desired.
6) Lastly when mushrooms are cooked, mix in cornflour with water mixture a tsp at a time
7) The sauce will thicken up. If you like the sauce thicker, mix in more of the cornflour mixture.
8) Pour on top of chicken and serve hot.

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Friday, 19 May 2017

Rich & Moist Dark Chocolate Banana Bread

NTUC has random sale on their Haagen Daas ice cream by the pint. So when we saw that they were selling 2 pints for $19.80, we bought the usual cookies n creme. The other flavor caught our attention- CHOCOLATE BANANA. 

Combination of chocolate + banana i would say is a match made in heaven. Some people agree, some people don't. It's an "either you hate it" or "either you love it" kinda thing. 

I much prefer the latter statement. Combining these two ingredients in one cake has always been at the back of my mind recently. Not sure why. So when the internet displayed me a tempting photo by Maria from twopeasandapod , that was it. Decision was final. 

This cake or bread (which most people call it) is SO SO SO rich, moist and tender (It pretty much melts in your mouth at one point). There are chocolate chips folded throughout the batter and sprinkled on the top so when the cake comes out fresh from the oven and you slice through the cake, you get those melted chips coating your lips, tongue. 

Talk about decadent chocolate cake that is rich and fudgey. This one definitely takes the cake. Any huge chocolate lover will instantly fall in love with this. I had a layer of chocolate coating the back of my throat after gobbling down a few slices. Go slow guys... (Maybe) 

Chocolate Banana Bread ( Adapted from Twopeasandapod

Ingredients (Makes 4 mini loaves) 

1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3 large ripe bananas  (1 1/2 cups mashed)
56g (1/4 cup) unsalted butter, melted and slightly cooled
1/4 cup canola oil
110g mixture of dark molasses and light brown sugar ( OR the original recipe calls for just light brown sugar)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/8 tsp banana essence ( Optional) 
1 cup semisweet chocolate chips, divided 


1) Spray loaf pan with nonstick cooking spray and set aside. Line base with baking paper

2) Preheat oven to 175 deg celcius (350F)

3) In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. Set aside

4) In another bowl, mash the bananas with a fork. 

5) Add the melted butter and oil and mix until just combined.

6) Add in brown sugar, egg, vanilla extract and banana essence and mix until smooth.

7) Add in flour and 3/4 cup chocolate chips. Mix until just combined. Don't overmix!

8) Pour batter into prepared pan and sprinkle remaining chocolate chips on top of the batter.

9) Bake for 30-35 mins until a toothpick inserted in the middle of the bread comes out clean. 

10 Leave bread to cool in pan for 15 mins before removing. 

 * Bread is yummy when eaten warm.!! 

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Vanilla Blueberry Greek Yogurt Pancakes

I always look forward to breakfast because that is when I truly enjoy all my favourite food! Greek yogurt, fruits, pancakes, nuts, oats, cereals and milk! Haha Some will probably roll their eyes but nevertheless I just got to share with you this amazing fluffy Blueberry greek yogurt pancakes.

The addition of greek yogurt gives the pancakes an added tanginess to it as well as fluffiness. You get pretty thick pancakes too. Love love love. Best eaten immediately.

Makes 8 pancakes (3.5”)


1 cup all purpose flour
½ tsp baking powder
½ tsp baking soda
2tbsp castor sugar
150g greek yogurt
8 tbsp milk
1 egg
1 cup fresh blueberries or more
1tsp vanilla bean paste ( I like to put for flavor)


1)      Combine  flour, baking powder, baking soda and sugar in a bowl.

2)      In a large bowl, whisk together greek yogurt, vanilla paste and milk until smooth.

3)       Add egg and mix until smooth. Don’t overmix. A few lumps in mixture is ok.

4)      Combine wet and dry ingredients.

5)      Fold in blueberries

6)      Heat a frying pan over medium heat with a little oil. I like to use a brush to oil my pan before cooking each pancake.

7)       Use a ladle to scoop pancake batter onto the pan and cook pancakes for 2 minutes on one side and then flip and cook on other side for 1 min or until golden brown.

8)      Serve with a generous drizzle of maple syrup or honey!!! Or toss more blueberries. ENJOY!

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Wednesday, 17 May 2017

Fluffy and Chewy Pandan Waffles

Holy Waffles. Is anyone a sucker for Prima Deli Waffles or those waffles sold at old traditional cake shops? I’m pretty sure they added in something ( Hmmmm…, just kidding) to get us all hooked on it.

The smell oh the smell of Pandan diffusing through the air.  It triggers my happy hormones and makes me do a happy dance.

So here back at the kitchen, we did Pandan Coconut waffles. We made enough for breakfast the next day. Smoother some crunchy peanut butter, honey and butter or kaya spread on top and enjoy it warm! It goes really well with melted gula melaka as well!!

This recipe is adapted from Zoe. It’s nice and crisp when you just make it and chewy the next day. If you like a chewy waffles, you’ll definitely like this one. Personally, this satisfies my “Prima Deli” cravings.

Pandan Waffles ( Makes 3 round ones) 

125g all purpose flour
50g castor sugar
2 tsp baking powder
1/8 tsp salt
1 egg
1/2 tsp green pandan paste
200ml coconut milk ( I use the fresh ones in the fridge section of the supermarket)
60g unsalted butter, melted and cooled for abit

1) Combine flour, castor sugar, baking powder and salt in a bowl.
2) Using a whisk, mix eggs, pandan paste, coconut milk and melted butter in another bowl.
3) Sift flour mixture into egg mixture and mix until just combined and batter is smooth. Do not overmix.
4) Preheat waffle machine.
5) Grease waffle machine with non stick cooking spray.
6) Using a ladle, scoop waffle batter ( just enough to fill the gaps). Cook until both sides are lightly golden brown
7) Let cool slightly before eating!!

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Sunday, 14 May 2017

Orange Chiffon Cake with Orange Curd and Yuzu Glaze

Mothers Day is just round the corner. Every year, we will appreciate our Mummy by bring her out for a nice meal.  Not forgetting the tradition of baking her a cake. Alot of care and thought went into this as it is for a special someone.

Most of the time, the cake revolves around roughly the same flavors- Orange, Banana, Pandan or Lemon. Because that’s what Mummy loves best.

This year, I decided to make her an orange chiffon cake but present it in a different way. The technique of making the cake is the same just that instead of baking the cake in a chiffon pan ( The one with a hole in the middle), I baked it in a 6” round pan ( 3 pans to make 3 separate layers). The cake is then frosted with tangy orange curd alternate with a layer of sweet cream cheese.

Happy Mothers’ Day to all the mummies out there. Your love and sacrifice for the family is definitely worth mentioning.

Orange Chiffon Cake with Orange Curd and Cream Cheese Filling ( Makes 6" Cake)

To make cake: 

3/4 cups castor sugar 
1/2 tbsp baking powder
1/4 tsp salt
1 1/4 cups cake flour 
1/2 cup oil 
2 large eggs ( Separate egg yolks from egg white) 
1 tbsp orange zest
2/3 cup orange juice, freshly squeezed
1/2 tsp cream of tar tar

1) Preheat oven to 175 deg cel ( 370 F). Grease and line 3 6" Round baking tins with baking paper. 
2)Sift cake flour, salt and baking powder. Set a side
3) Place egg yolks in one medium bowl and egg whites in another bowl 
4) Add 1/2 cup castor sugar, oil, orange zest and orange juice to the egg yolk bowl and beat until combined. 
5) Add in cake flour mixture and mix until just combined ( Dont overmix).
6) In a separate bowl, whip egg whites till foamy then add cream of tar tar.
7) Continue to whip egg whites until soft peaks then gradually add in the remaining 1/4 cup castor sugar in 3 additions.
8) Whip until stiff peaks 
9) Fold 1/3 of the egg white mixture into egg yolk mixture to loosen up the batter
10) Fold remaining egg white mixture until the batter has been well mixed.
11) Pour batter equally into the baking tins and bake for 20-25mins until toothpick inserted in the middle of the cake comes out clean. 

To make orange curd ( Makes enough to fill 2 layers of cake):

1/8 cup freshly squeezed orange juice
1 tsp grated orange zest
21g butter
2 egg yolks
1/6 cup castor sugar

1) Heat saucepan of water till simmering 
2) Place a waterproof bowl on top of the saucepan to create a double boiler
3) Add all the ingredients above and whisk until thicken ( Coats the back of a spoon) 
4) Remove from heat and cool till thicken. ( I usually refrigerate mine overnight) 

Cream Cheese Filling

125g cream cheese
60g unsalted butter
1/4 cup milk
1/4 cup icing sugar, sifted

1) Whip everything together until smooth and fluffy 

Assembly of Cake: 

1) Slice of dome of cakes to create 3 even layers
2) Spread orange curd on one layer of cake followed by a layer of creamcheese
3) Repeat steps until you end up with the last layer of cake on top
4) Frost down the sides and top of the cake
5) Refrigerate until set! 

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Tuesday, 9 May 2017

Creamy Chicken Pot Pie

Sweet pies are my absolute favourite! Cherry pie, Apple pie, Fruit pie, Strawberry pie, Cheesecake pie! Loves loves loves. Savory pies – they fit into the pie bill as well. This chicken pot pie is a quick fix if you’re craving something savory or something simple to make. The best part is, you can use prepackaged pastry to make your pie ( Not a fan of frozen products but sometimes when time is REALLY a factor, it can be a real Godsend. On lazy days, I cave in as well.

This pie was made using puff pastry. The ones that rise up high upon baking. I couldn’t find the normal pie crusts so I just went with that. As much as I love puff pastry, the pie this time round was soggy. Can’t blame the pie. The filling was abit too runny. Thus the end product turned out soggy. We left half the pie for the next day and the sauce got soaked up by the crust. It tasted better the second day.

That’s when you get too carried away in making “ more than “ enough filling. Less is sometimes more. Oh anyway, the remainder filling was used to make Pasta for dinner. Infact, the filling was the Lifesaver of the soggy pie.

Pie aside, the filling is a good sauce for pasta or even great for dipping bread into. Sharing the recipe here on the blog because I know I can always refer back here if I want a good creamy chicken pie pasta sauce.

Chicken Pot Pie Filling/ Chicken Pasta Gravy


1/3 cup (75g) unsalted butter, softened
1/3 cup all-purpose flour
1 Tbsp cornstarch
2/3 cup milk
A medium onion, finely chopped
300g frozen peas and carrots
1 and 3/4 cups chicken broth
454g boneless chicken breast/ thigh ( Cube)
1 tbsp cornstarch
Salt (to taste)
Ground black pepper (to taste)


1) Marinade chicken cubes with 1 tbsp cornstarch and put in fridge for 30mins
2) In a large saucepan, add chicken cubes and frozen peas/carrots
3) Add chicken broth, cover and boil for 10-15mins until chicken is cooked
4) Drain chicken mixture ( Reserve the stock)
5) In a separate pan, Melt butter and add onions.
6) Stir till onion is almost translucent then add flour and stir until boil.
7) Add the chicken stock slowly.
8) Add milk to the chicken chicken stock mixture and stir till thicken (Simmering takes about 10-15mins)
9) Add black pepper and salt to taste.
10) Stir in carrots and chicken cubes. ( Add more chicken stock if you like a more saucy filling).

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Saturday, 6 May 2017

Molten Chocolate Lava Cake

You can’t go wrong with recipes from Sallybakingaddiction. I have tried a lot of her recipes and most of them received ooohhhs, yummss and thumbs up.

Have you ever seen molten lava cakes that come with such hefty prices? But you caved in and bought them anyway. To tell you the truth, I did. I paid $30 for one before and after that I told myself, I will never resort to doing so again. Especially when I can make them to order in the comfort of my own home.

The technique in getting that lava flow is to underbake the cake. The flowy portion is basically cake that is not baked enough to fully solidify. Now you must be wondering… Omg it’s that simple. Actually yes it is. When people say making lava cakes is difficult, they are probably trying to fool you.

I would say it’s more about understanding your oven to know the exact time to take the cake out from your oven than difficulty. Once you get the timing right, just stick to that and all will be fine.

Molten Chocolate Lava Cake ( Makes 3 Ramekins of 2.5" each)- Adapted from Sally


85g semi sweet chocolate
57g unsalted butter
16g all purpose flour
30g icing/ confectioner sugar
Pinch of salt
1 large egg
1 large egg yolk


1) Preheat oven to 210 deg celcius

2) Spray each ramekin with non stick cooking spray and dust the base and up the sides with flour. This is to prevent the cake from sticking to the ramekin when you unmould them. ( Overturn the ramekin and tap off the excess flour.)

3) Place the chocolate and butter in a microwavable bowl and microwave in short pulses until melted. Stir to combine and set aside.

4) Whisk Flour, salt and icing sugar in another bowl.

5) Add egg yolks and egg and flour mixture into the choc butter mixture. Mix well to combine. Mixture will be sticky and thick

6) Pour equally into 3 of the prepared ramekins

7) Bake for 8-9 mins.

8) Let sit for 30s before unmoulding onto plate.

9) Serve immediately with a scoop of ice cream or your favourite fruits.

* If you do not intend to bake the cake immediately, you can refrigerate the batter. Just let the mixture come to Room temperature before baking.

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