Saturday, 29 June 2013


Last night I viewed a online tutorial Mille Crepe Tutorial which made making crepes so easy.  So I thought I would share with everyone my experience making the crepes. 

Ingredients you will need :
2 eggs room temperature
100 g cake flour (I used Top Flour)
2 tbsp. granulated sugar (I used caster sugar)
2 tbsp. melted butter

250 ml milk room temperature
a few drops vanilla extract

Method :
Sift the top flour into a bowl
Add Sugar and Eggs.  Mix well with your wire whisk.

Add half milk (125ml) . Add melted butter. Mix well.

Strain batter to remove lumps. Add remaining milk and vanilla.  Mix till smooth.  Cover with cling wrap and leave it to stand at room temperature for 30 minutes.

Wipe your non stick pan with cooking oil. Use medium heat. Pour 1 ladle of batter onto pan. Swirl it to cover the pan. If your ladle is small, you may need 1.5 ladles of batter. Cook till crepe almost dry and flip over and cook about 10 seconds.

I flipped it by using one spatula and also my fingers.  Another video showed a person flipping the crepe in the air and catching it.

First piece of crepe done.
Do the rest of the batter the same way. 
 I find it better if you off the fire before you oil the pan and put the batter in.  Then turn on the fire.

I made 7 and a half pieces of crepes.

This is one style of serving. Fold one crepe into quarters.  Put a scoop of ice cream.  Dust with cocoa powder and dribble chocolate sauce on it.
You can also serve the crepe with sliced bananas with coconut sugar and toasted almonds.  Please refer to my posting in January.


Friday, 28 June 2013

Sweet Buns with Luncheon Meat

This is the first time I made successful sweet buns.  The last time I did it my fillings popped out of the buns. So glad that Ann Low has shared her recipe of sweet dough bun. 
The original link is here :

The buns she made were with curry potato but as I have low threshold for spicy food, I changed my filling to luncheon meat or you can use Spam with mixed frozen vegetables.

Ingredients for the Sweet Dough Bun
320g Bread Flour
80 g Plain Flour
20 g Sugar (I used caster sugar)
1 tsp Salt
2 tablespoon Instant Yeast
220 ml Cold Milk
1 cold Egg (55g)
30 g Butter (soften at room temp)

1 beaten egg


Mix all the dry ingredients and egg together into the mixing bowl and add milk. Use the dough hook to mix for 5 minutes.

Then place dough on the table and add soft butter and knead to become smooth and elastic.  Flour the surface and knead.  You may occasionally add a little more flour. I kneaded for about 18 minutes.

After 18 minutes of kneading.

Place the dough into a big bowl, cover with cling wrap and let it proof for about 50-60 minutes till double in size. (At this time, please prepare your luncheon meat filling.)

Before proofing

After proofing
Knock down the dough, let it rest for 10 minutes . Divide the dough into 60g portions and rest for another 10 minutes.
Flatten the dough with rolling pin and wrap with luncheon meat filling.  Seal the opening tightly, roll into balls and place on baking tray with parchment paper for second proofing 45 minutes.

Glaze with egg wash, decorate with some black sesame seeds and bake at 180 degree celcius preheated oven for about 15 minutes till golden brown.
Luncheon Meat Mixed Vegetables Fillings

3/4 can of Large Round Can of Luncheon Meat, diced. Ma Ling Brand.
180 g Frozen Mixed Vegetables (Fairprice Brand)
40-50 gm of diced Large Onion
A Little Oil
Some Butter
Some Kikkoman Soy Sauce


Fry the luncheon meat till browned with a little oil

Keep aside the browned luncheon meat.
Heat up some butter and fry onions till browned. Then add in the mixed vegetables.  Remember to pat dry the vegetables after washing.

Add a little soy sauce and stir fry.
Add in the luncheon meat and fry together.  Add a little water if too dry.

Buns after baking. Try to use a bigger tray as the buns will expand during baking.

Please cool on rack before storing.

Just right for breakfast or tea time!  Happy Baking!








Wednesday, 26 June 2013


Two choices - Kiwi or Nutella frosting?

This Kiwi glaze recipe comes from Benjamin Wong's cook Cupcake with Attitude.  Available at Popular and Prologue bookstores.

Assorted chocolate cupcake with Nutella Frosting

Personally I prefer the Kiwi Glaza - I used golden kiwis instead of green kiwi.  The Nutella frosting was a bit too sweet for me.  Will adjust again next time I bake.
So which would you choose?



Tuesday, 25 June 2013

Bread - Herbed Cheese Bread with Onion Rings and Buttermilk Cornbread

Made 2 types of bread for the past few days.  Different texture and different ingredients. Which do you like?

This is a Herbed Cheese Bread with Onion Rings adapted from Italian Herb Bread
I made only one portion and changed the Romanian Cheese to Mozarella Cheese and add Onion Rings on top of loaf.
Served with some Kraft Philadephia cream cheese is absolutely fantastic!

This bread is about 620gm after baking.

This is using a recipe by Panlasang Pinoy - Buttermilk Cornbread

As you can see, it has a cakelike texture.  It is so easy to make but used quite a number of ingredients.

Original recipe says Corn meal but I used Fine Corn Polenta which is the same I think.
I also increased my flour portion.
So which would you like to eat?



Friday, 21 June 2013

Stir Fried Beef Cubes with Caramalized Onions

This is a lovely plate of stir fried beef cubes with caramelized onions.

I used 166gm of flank steak beef  -
1/2 a yellow onion
1/2 lemon juice
Some white pepper
3/4 tsp of salt
3 tablespoon of Kikkoman Japanese Grill Teriyaki Sauce.
Some unsalted butter.

Cut beef lengthwise into two. Then cut the two strips into cubes.
Cut 1/2 onion into rings
Marinate the beef with juice from half a lemon and some pepper, 3/4 tsp of salt and 2 tablespoon of Kikkoman Japanese Grill Teriyaki Sauce.

Heat up your pan and melt the butter. Add in your onion and fry till brownish and translucent.

Onions browned.
Push onions aside and add beef cubes and stir fry till outside is brownish about 3 minutes.

At this time, add in one more tablespoon of the Kikkoman Japanese Grill Teriyaki Sauce to the beef cubes and fry a few more seconds.
Plate your beef first and then heap the onions on top.  Pour the juice from the pan onto the onions.

There you go, easy and tasty Stir Fried Beef Cubes with Caramelized Onions!