Sunday, September 26, 2010

Pineapple Upside Down Cake

I’ve baked this simple yet delicious cake for mum when she visited me a month ago.

It's pretty easy to prepare! Here you go...


20g unsalted butter, melted
Some soft brown sugar
1 canned of pineapples
90g unsalted butter, softened
125g caster sugar

2 eggs lightly beaten
1 tsp vanilla essence/extract

125g self raising flour, sifted

What to do

(1) Preheat oven to 180 degree.
(2) Pour melted butter into a 20cm pan (brush both the base and sides of pan with butter) and sprinkle with brown sugar evenly.
(3) Cut pineapples into smaller pieces and place them nicely on the base of the tin.
(4) Beat the extra butter and sugar with electric beaters till light and creamy then add eggs gradually, beating well after each addition.
(5) Add the vanilla extract and beat until well combined.
(6) Fold in the flour alternatively with 70g of pineapple juice.
(7) Spoon the mixture evenly over the pineapple and bake for 40 min.
(8) Leave cake in tin for 10 min before turning out to a wire rack to cool.

Saturday, September 11, 2010

Stir Fry KangKong with Shrimp Chili Paste

A vegetable is a must for me for my everyday meal. I prefer my vegetable dish to be simple by just stir fry with garlic and some oyster sauce.

Well, hubby doesn’t really fancy vegetables. Only a few type of vegetables he will go for such as broccoli, bok choi and kangkong. I reckon kangkong will be his all time favorite. =)

I’ve prepared this easy peasy stir fried kangkong this afternoon. It was a simple yet delectable vegetables dish to be served with hot rice!


100g of Kangkong leaves, separate the leaves from stems and cut the stems into 2-3 pieces
4 gloves of garlic, peeled and chopped
2 fresh red chilies, sliced
1 tsp of shrimp chili paste
Salt to taste

What to do

(1) Heat up the oil in a saucepan. Sauté garlic till fragrant.
(2) Add the chili paste and stir fry for a minute follow by the red chilies.
(3) Add the kangkong. Stir fry for 1 minute and pour in a little of water. Leave it simmering for 2 minutes.
(4) Add some salt then stir fry for few seconds and dish out

Saturday, September 4, 2010

Yogurt Cake

Craving for some light cake... something soft, fluffy, not buttery is what I am looking for!

Here I present you my healthier version of cake with no butter but only a small amount of olive oil.



260g of yogurt
120 g of Caster sugar
4 eggs, at room temperature
50g of olive oil
200g of self-raising flour

What to do

(1) Beat the eggs and Caster sugar under high speed until fluffy.
(2) Pour in the yogurt and mix well.
(3) Gently fold in the sifted flour with plastic spatula.
(4) Lastly, add the olive oil and mix well with spatula.
(5) Transfer batter to the cake tin and bake for 45 minutes or until a skewer inserted into the cake comes out clean.


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