Oatmeal+Raisin Cookies


I just came back from BKK last week. I think i am having post-overseas blues right now. I wish i was still there because all you do was to eat.shop.massage.sleep and the best thing about it was that you can absolutely indulge without much guilt because you’ll be walking for the entire day. There’s hardly any escalator at the LRT stations and my hotel was quite a distance from the nearest LRT station. I love their pad thai, Tom Yum Soup and Mango Sticky Rice. They are so delicious and i shall learn how to make them in future. Ok, so i just baked these oatmeal and Raisin cookies. The book stated shortbread but i thought they tasted more like cookies. Specially baked these for my dad because he’s a fan of raisins but i forgot he was having sorethroat. So, he cant hv any. They were pretty nice but they are not one of my favourites. I still prefer my previous Almond Shortbread. Comparing both cookies/shortbread, Oatmeal+Raisins cookies hv a milder milky and buttery taste. Do handle these cookies with care because they break easily especially those with huge  pulps of raisins.


250g butter
250g butter cup canola gold butter
1/2 tsp vanilla  essence
85g icing sugar

170g bread flour
85g Rice flour
40g instant Oats
20g full cream milk powder

C: 50g Chopped raisins/ sultana

1. Place A in a mixing bowl and mix until well blended
2. Add in B, mix until well bleended
Add in C and mixuntil well-incorporated.
3 Place the dough in the fridge until firm. ( I only pop them in the fridge for 15 mins)
5. Roll the dough into balls and place them on a pan lined with baking paper. Flatten each ball and mark the top with yr desired pattern.
6. Bake at 150-160 degrees celcius for 25-30 mins or until golden brown. Allow the shortbread to cool completely before removing them from the pan. Store in air tight containers.


Italian Tuna and Rice Salad


To be honest, I love rice a lot. In the past, i used to ask the school’s canteen aunty to add more rice for me whenever i order caifan from her. I can’t imagine my meals without rice seriously. But now, I am avoiding it as much as possible. Not because I don’t like them anymore, but the fact that they are…carbohydrates. If you cut down on carbo, you can rly slim down a lot. Trust me on this. Now you know why I avoid rice. Hee. I can rly go on and on about diet n exercise. But I shan’t bore you any further with that. Haha. So i turned to other alternatives, salad. I spammed salad for the past two years and it isn’t that bad after all. It was tough at the start when I switched to a no rice diet. As time passed, I got more used to it and kinda like it eventually. But I still love rice. To enjoy rice with lesser guilt, consider rice salad. I got this idea from Laura Vitale. Made some minor changes to her recipe with whatever ingredients i have on hand. This is definitely a healthier choice compared to your ordinary weekday chicken rice or Seafood horfun pack home dinner. I used canned food as it’s more convenient. To make the dish healthier, you could use fresh ingredients  from the market. Although this looks as if it contains a lot of rice, it doesn’t. They can be stored for a couple of days in the fridge. You cld prepare these for tmr’s lunch at work or dinner for your kids if you are working OT!!

Ingredients: (Servings: 2-3, Serve cold. )

3/4 cup of rice- cooked*
1 can Corn Kernels ( Can/fresh)
1 can Tuna chunks in light Olive Oil ( You cld substitute with other alternatives like Shredded Steamed Salmon etc…)
1 cup Cherry tomatoes
3-4 tbsp of extra virgin Olive Oil. ( ensure rice stays moist)


1. In a large bowl, Add corn and tuna to the rice. Mix well.
2. Toss in cherry tomatoes and cranberries.
3. Add olive oil.

Red Velvet Cupcake with Cream Cheese Frosting

I baked my favourite Red Velvet Cupcake again- using a different recipe. I love Red Velvet Cupcake but i can’t seem to get it right. My first few attempts ended up with a slightly dry texture and a hard top.Fortunately, the red velvet cupcake this time round is soft moist and fluffy. The chocolate ganache is baked right into the mix.  I really love this cake. It tastes good even without the cream cheese frosting.  Ever since my Chocolate Cupcake with Peanut Butter Filling , i’ve been hooked onto making filling cupcakes. Needless to say, i filled these red velvet cupcakes with cream cheese filling and top them with cream cheese frosting. If you aren’t a cream cheese lover, you probably want to forgo the cream cheese filling. That is because this cupcake is a really rich and heavy. Some may love it, some may find it too overwhelming. Again, it depends on individual preference. I have a problem with my cream cheese frosting. I have never succeeded making a good frosting that is able to hold it’s shape. Oh well, this time’s is better than the previous times but it certainly can be improved! I used a cherry red food colouring. The colour is too mild and it looked more brown rather than red. Get a deeper red food colouring.

Ingredients ( Makes 6 big cupcakes- Adapted from Basil kitchen )
Dry Batter Ingredients

106.6g sifted cake flour
133g sugar
2/3 TBSP unsweetened cocoa powder
2/3 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt

Wet Batter Ingredients

 1/3 cup buttermilk
1 large egg
1/3 cup sunflower seed oil
1/2 TBSP red food coloring
1/3 tsp pure vanilla extract
1/3 tsp distilled white vinegar

Chocolate Ganache

28.75g  bittersweet chocolate baking bar
20.8g heavy cream

Cream Cheese Frosting (makes 4 cups)
2oz Philadelphia cream cheese, softened
1/4 cup salted butter, softened
1/2 tsp pure vanilla extract •
2 cups sifted confectioners powdered sugar •
1/2 TBSP heavy whipping cream, very cold

  1. Make Red Velvet Cupcakes: Line cupcake pan(s) with cupcake liners. Adjust oven rack to middle position. Preheat oven to 180° C.
  2. Using a stand mixer or electric handheld mixer, mix all dry batter ingredients together in a large mixer bowl. In a separate large bowl, mix together all wet ingredients on low.
  3. To make chocolate ganache, coarsely chop Ghirardelli chocolate bar. Melt chocolate with heavy cream in a glass bowl in the microwave on the lowest setting, stirring thoroughly every 30 seconds until smooth. If there are just a few lumps left, don’t nuke it again, just keep stirring and they’ll melt right in. Add chocolate ganache to wet mix and blend with mixer.
  4. Add wet ingredients to dry ingredients 1/3 at a time, mixing in between on low setting. Mix until batter is smooth.
  5. Fill cupcake liners 3/4 full with batter, evenly distributing to all liners. Place pans in oven and bake for about 18-20 minutes, or until toothpick comes out clean from center of cupcake. Remove pans from oven and allow cupcakes to cool in pan for 15 minutes. Trying to pick them up out of the pans too early may leave dents in the still soft tops and cup liners. After which, it’s best to remove cupcakes and allow them to cool completely on a wire rack or counter before frosting.

Make Cream Cheese Frosting:

  1.  Meanwhile, make cream cheese frosting. Using a stand mixer or electric handheld mixer, combine softened cream cheese and butter. Beat until well blended and smooth.
  2. Add vanilla extract. Beat well.
  3. Using flat beater attachment, add powdered sugar 1 cup at a time, beating well in between to really incorporate the sugar. This process will ensure a smooth texture.
  4. Add 1 TBSP very cold heavy whipping cream. Using whisk attachment, whisk thoroughly for fluffiness.
  5. Using a spatula, scrape frosting into a pastry bag (fits perfectly into a 16″ pastry bag). Chill in refrigerator until cupcakes have cooled completely before frosting. Chilling the frosting also helps it gain more structure when piping since we softened the cream cheese and butter earlier.


Using a small knife to cut out a cone in the cupcake. The trick is to insert the knife about 3/4 into the cupcake – not straight down, but at an angle towards the centre of the cupcake. Hold the knife in place and turn the cupcake, so that you will cut out a cone.

Cut off 3/4 off the cone, keeping the small round disks and snacking on the extra cones. Scoop about a teaspoon (depending on your preferred amount of filling) the cream cheese filling into the middle of the cupcakes. Replace the chocolate cake disks and press it down gently.

Use a decorating tip that’s appropriate for your cupcake size. Start from the outside and pipe full swirls going into the middle, releasing pressure right before finishing off the peak. For a nice crust on the frosting, allow cupcakes and frosting to sit at room temperature uncovered for 30 minutes

Sprinkle with some Shaved chocolate or cocoa powder.

Friday or Monday

It’s Friday to everyone else. Yet, it feels like Monday to me. I had a super long break (to be exact:6days) from work. But it was far from a pleasant break. It was a torture. Everyday, I felt like a living corpse rotting helplessly on the bed, if not the sofa. I finally went to work today. Still feeling weak in my bones but I guess staying at home further would only make me feel worst. There’s so many things I m craving for: Roti prata; pizza; bertolli spaghetti made by sis; chicken wings; wanton mee… I was even craving for veg noodles from the hawker stall… Guess I was really deprived of food . I m gg home to eat dad’s century egg porridge with pork n caixin. Can’t wait for it. Best comfort food right now.

Lazy Sunday

Was anyone at Jurong Point 1 Centre Stage from 3pm-5pm today? Joining the other grandparents and housewives, i was among the crowd, watching a live tutorial of Putien chefs whipping 2 of their top 10 dishes, namely Braised Beancurd with Chinese Cabbage and Fried Heng Hwa Bee Hoon. I managed to try their sample for Fried Heng Hwa Bee Hoon. I am not a fan of bee hoon all along. But this dish really captures my attention. The bee hoon is translucent and chewy. The flavour of the beehoon comes from their own rich stock. The beehoon has absorbed all the fragrance of all the ingredients.Yumz. I bought their homemade Beehoon and dried seaweed for $10. Original price was $8, $12+ respectively. Good Bargain right?!! Hahaha i know, mothers are usually the ones doing these. How often do you see a 19 yr old doing these. Anyway, I am going to try to cook for my family on one of the weekends and i’ll update more on that! I am excited to try this recipe!



I finally headed to temple street on Monday. If you’re looking for cookware / bakeware for commercial or household purposes, temple street is the right place for you. Both Sia huat and lau choy seng are located along temple street. Both are bustling with customers and you could easily compare their prices since they are located v close to each other. I have so many things to buy.I wish I cld buy the entire shop back. The products are relatively cheaper than the other shops. I bought ramekins for $1.84 each!!! Of course, the more you buy, the cheaper it is. Eager to try my new silicon Madeleine baking tray from lau choy seng, I baked some madeleines that night. Do hop down to temple street and take a look!