Monday, October 25, 2010

Coconut Jam Slice

A simple yet tasty snack that is just perfect for an afternoon tea. A light butter taste on the base, layered with sweet jam and topped with crispy desiccated coconut… hmm, it’s yum! A great snack indeed. You must try this out!

Happy Baking!


250g plain flour
125g self raising flour
150g butter
125g icing sugar
1 egg yolk
125g strawberry jam
3 eggs
550g desiccated coconut

What to do
(1) Preheat oven to 180C. Line square tin with paper.
(2) Process flours, butter and icing sugar till it becomes fine and crumbly. Add egg yolk and process till it comes together. Press dough in tin and refrigerate for 10 mins.
(3) Bake dough for 15 mins till golden brown. Allow to cool and then spread jam evenly over pastry.
(4) Beat caster sugar and eggs together till creamy. Add coconut. Spread mixture onto slice. Gently pressing down with back of spoon. Bake for another 25 mins till it becomes slightly golden. Leave to cool and the lift the slice out. Slice into pieces.


Wednesday, October 13, 2010

Assam Fish Curry

I have a pack of Assam Fish paste sitting in my pantry for quite sometime and I’ve decided to finish it up. This paste doesn’t contain coconut milk but with the taste of assam (tamarind) which is very appetizing.


2 thick slices of fish fillet, sprinkled with salt and set aside
6-8 lady's finger
1 onion, peeled and diced
1 tomato, diced
1 pack assam curry paste
250ml water

What to do

1. Heat up the wok with enough oil. Stir fry the onion and curry paste for few minutes until fragrant.
2. Add water and bring to a boil. Add lady's finger, tomato and fish to simmering for about 5 minutes. Add salt and sugar to taste.
3. When everything is cooked, turn off the flame. Dish out and serve hot with rice.

Friday, October 8, 2010

Viennese Finger

I always wanted to have a try on this recipe but I’ve forgotten to get myself the piping bag when I did my grocery shopping. Eventually, I remembered to get one pack of piping bag last weekend.

I was so excited! It was fun to pipe the mixture out to create the shape that I wanted!
I was enjoying piping it, though my piping skill needs to be improved still, I guess. They seem like not even at all. Haha!


100g unsalted butter, soften
40g icing sugar
2 eggs yolk
125g plain flour
100g dark chocolate, chopped
30g unsalted butter

What to do

(1) Preheat the oven to 180 degree. Line 2 baking trays with baking paper.
(2) Using electric beaters, cream the butter and icing sugar in a small mixing bowl until light and fluffy. Gradually add the egg yolks and beat thoroughly.
(3) Transfer the mixture to large mixing bowl, and then sift in the flour. Using the flat-bladed knife, mix until just combined and the mixture is smooth.
(4) Spoon the mixture into a piping bag fitted with a fluted 1com piping nozzle and pipe the mixture into wavy lengths on the prepared trays.
(5) Bake the biscuits for 12 minutes, or until golden brown. Allow to cool slightly on the trays, and then transfer to a wire rack to cool.
(6) Place the chocolate and butter in a small heatproof bowl. Half-fill a saucepan with water and bring to boil, then remove from the heat. Sit the bowl over the oan, making sure the base of the bowl does not sit in the water.
(7) Stir occasionally until the chocolate and butter have melted and the mixture is smooth. Dip half of each biscuit into the melted chocolate mixture and leave to set on baking paper.

Wednesday, October 6, 2010

Baked Amorini Tuna Pasta

Tuna pasta is always my favourite. It had been awhile I had baked pasta so I decided to make myself tuna pasta for lunch.


200g Amorini pasta
Olive oilWhat to do
1 onion, sliced
1tbsp tomato paste
150ml cream
1/3 cup frozen peas and corns
1 can tuna in springwater
70g grated tasty cheese

What to do

(1) Preheat oven to 190°C.

(2) Cook the pasta in a large saucepan of salted boiling water following packet instructions or until al dente. Drain and return to pan.

(3) Meanwhile, heat a little oil in a deep non-stick frying pan over medium heat. Add the onion and cook for 4 minutes or until softened. Add the tomato paste and cream and stir until combined. Stir through the pasta and tuna and season with salt and cracked black pepper.

(4) Transfer the mixture to a ovenproof dish and sprinkle with cheese.

(5) Bake for 15 minutes or until golden on top. Set aside for 5 minutes and serve.

Monday, October 4, 2010

Chocolate Coconut Cake

I was in the mood to do some baking over the weekend. While I was flicking through my recipe book, I saw this interesting combination cake which is merged of chocolate and desiccated coconut.

Crunchy on the outside and moist and you can feel the coconut desiccated while you’re eating it… nice texture indeed.

Happy Baking!


200g dark chocolate, chopped
250g unsalted butter, chopped
250g brown sugar
155g self-raising flour
50g desiccated coconut
2 eggs
Icing sugar, to dust (optional)
Frozen mixed berries, to garnish (optional)

What to do

(1) Preheat the oven to 160 degree. Lightly grease round cake tin.

(2) Place the chocolate, butter and sugar in a heatproof bowl. Sit the bowl, making sure the base does not touch the water, over a saucepan of simmering water.

(3) Stir occasionally until the chocolate has melted and the mixture is smooth. Remove the saucepan from the heat and sit the bowl in a sink of cold water until cooled.

(4) Combine the flour, coconut and follow by the chocolate mixture in a bowl and beat until combined. Add the eggs and mix well.

(5) Pour the mixture into the prepared tin and bake for 30 minutes at 180 degree, or until a skewer comes out clean when inserted into the centre of the cake.

(6) Leave the cake in the tin for 15 minutes before carefully turning out onto a wire rack to cool completely.

(7) If desired, dust with icing sugar and decorate with fresh berries.


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