Mini Matcha Cupcakes with Adzuki Cream Cheese Frosting

Today, I decided to try making some mini matcha cuppies with the matcha powder and adzuki bean paste that I bought from Osaka last week.


Makes 5 dozen

170g butter
2 eggs
2 egg yolks
1 1/2 cups sugar
3 cups all-purpose flour, sifted
1 tbsp distilled white vinegar
1 tsp bicarbonate of soda
1 cup buttermilk ( or 1cup milk+1 tbsp distilled white vinegar and leave for 10mins)
2 tbsp matcha tea powder
1 tsp vanilla extract
1 cup adzuki bean paste
a pinch of salt 

1. Preheat the oven to 180C. Line cupcake pans with paper liner.
2. Cream the butter and sugar with a mixer on high speed until light and fluffy.
3. Add eggs and eggs yolks, one at a time. Mix well each time, at medium speed.
4. In another mixing bowl, sift the matcha tea powder, salt, bicarbonate of soda and flour. Mix well with a spoon.
5. Add the sifted ingredients to the batter. Beat at medium speed till even.
6. Add buttermilk, vanilla and vinegar. Beat for another min at high speed.
7. Scoop 1 tsp of the batter into paper liners. Put in a small piece of adzuki bean paste.
8. Add more batter to cover the bean paste, up to 2/3 full.

Adzuki Bean Cream Cheese Frosting

80g unsalted butter, sit for an hour at room temperature
160g Philadelphia Cream Cheese, sit for an hour at room temperature
1/2 cup icing sugar
250g adzuki bean paste
1/2 teaspoon vanilla extract

1. Beat butter and cream cheese with a mixer on high speed till light and fluffy.
2. Add the icing sugar and mix well at medium speed.
3. Add the vanilla extract and adzuki bean paste. Mix well.
4. Pipe the icing on top of the cooled cupcakes.


Posted by on June 17, 2012 in Uncategorized


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Dry Noodles (“Kon Lou Mee”) // 幹撈麵

I really miss the breakfast dishes in Malaysia. One of them is Dry Noodles (“Kon Lou Mee”). In HK, by default, they serve soup noodles and if you request for dry ones, they normally serve with oyster sauce. After trying to make my own “kon lou mee”, I realised it’s simple but lots of work needs to be done just to have a bowl of noodles.

Serves 2-3 ppl

2-3 servings of noodles of your choice
1 tbsp cooking oil

Ingredients A
100g minced pork
1 tsp of cornflour
1/2 tsp of sesame oil
a pinch of sugar and salt
dash of pepper
1 tsp of dark soya sauce
2 tsp of light soya sauce
2 cloves of garlic, chopped
cornflour water (1 tsp cornstarch with 2 tsp of water)
2 tbsp of cooking oil

Method – To prepare the minced pork
1. Mix the minced pork, cornflour, sesame oil, sugar, salt and pepper from Ingredients A in a bowl.
2. Heat a pan with cooking oil. Saute the garlic till light brown.
3. Add minced pork. Saute the minced pork for 2-3 mins. Add dark soya sauce and light soya sauce.
4. Saute for another min. Add cornflour water.

Ingredients B – to prepare the sauce (estimation)
2 tbsp of dark soya sauce
2 tsp light soya sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp sesame oil
2 star anise

1 stalk of spring onions, chopped
choy sum, blanched
char siu
fried scallions

1. Boil a pot of water. Place noodles in the water. Stir the noodles and cook for 30 seconds.
2. Pour the noodles into a strainer and rinse with cold water.
3. Put the noodles back into the hot water and cook for 10 seconds. Drain and place in a bowl.
4. Cook Ingredients B in a small pan till fragrant and thick. About 3-4mins.
5. Mix the sauce with the noodles. Serve with the garnishing.


Posted by on May 30, 2012 in Uncategorized


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Kung Pao Cuttlefish // 宫堡魷魚

Kung Pao is one of my favourite chinese dishes. In Malaysia, they are normally stuffed into the yam “basket”. The 2 common choices are either chicken or cuttlefish. So today, I decided to try the cuttlefish. I have often seen this cuttlefish sold at the market but I just noticed today that they are actually not sold at the fresh seafood area but the frozen food shops. Interesting! They are normally soaked in water.

Serves 2-3 ppl

1 cuttlefish, blanched with hot water and cut
15 dried chillies, cut into 2 inches long
1 inch of ginger, sliced
1 onion, cut into 8 wedges
1 stalk of spring onion, cut into 2 inches long
2 tbsp cooking oil
cornflour water (1 tsp cornstarch with 2 tsp of water)

Ingredients A
2 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp chilli sauce
1 tsp sugar
1 tsp black vinegar 

1. Heat up a wok or large pan. Saute the dried chillies at low heat till dark colour. Dish up.
2. Heat up the cooking oil. Saute the sliced ginger till fragrant.
3. Add the onions and dried chillies. Saute for 2-3 mins.
4. Add in the cuttlefish and Ingredients A. Stir-fry at high heat for 2-3 mins.
5. Add the corn flour water. Mix well and serve hot.


Posted by on May 13, 2012 in Uncategorized


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Kam Heong Clams // 金香蜆

I’ve been into cooking seafood lately. Since our church moved to Wanchai, I’ve the chance to pop by the Wanchai market every Sunday after church. They have amazing varieties of fresh seafood and I love going there! So today’s menu is Kam Heong Clams or I should call it Kam Heong La La. In Malaysia, we call clams “la la”. No idea why ;P Kam Heong is a popular style in Malaysia with the aroma of curry leaves, which is not common at all in Hong Kong.

Serves 2-3 ppl

500g clams, soaked in salt water for an hour and drained
10 shallots, chopped
2-3 cloves of garlic, chopped
1/2 inch ginger, chopped
5 chili padi, chopped
a handful of dried prawns, soaked, drained and chopped
2 stalks of curry leaves
2 tbsp cooking oil
cornflour water (1 tsp cornstarch with 2 tsp of water)

Ingredients A
1/2 tsp soya bean paste (min see)
1 tbsp oyster sauce
1 tsp soya sauce
1 tsp sugar
1/2 tsp dark soya sauce
1 tbsp curry powder 

1. Heat up wok or large pan with cooking oil over medium heat.
2. Saute the dried prawns for 2-3 mins.
3. Add the shallots, garlic, ginger, chili padi and curry leaves. Stir-fry till aromatic.
4. Add in the clams and Ingredients A. Turn up the fire and stir fry thoroughly.
5. Cover the lid and cook for 2-3 mins. Add the corn flour water, mix well and serve hot.

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Posted by on May 13, 2012 in Uncategorized


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Kimchi Fried Rice

 The 1st time I tried PY’s kimchi fried rice, it was so yummy and I wanted to try cooking it myself. I think that was more than a year ago. Finally, I decided to make it for cell group today and oh, how I love kimchi fried rice.

Serves 3-4ppl

3 cups of rice, cooked and kept overnight in the fridge
200g lean beef, sliced thinly
1 cup of kimchi, roughly chopped
2-3 tbsp korean hot pepper paste
1 onion, chopped
2-3 cloves of garlic, chopped
1 tbsp soya sauce
a pinch of sugar
2 tbsp cooking oil
1 tbsp of sesame oil

1. Heat up wok or large pan with cooking oil and sesame oil over medium heat.
2. Saute the onions and garlic till soft and lightly brown.
3. Add the kimchi and saute for another 3 mins.
4. Add the beef and cook for another 2 mins.
5. Add the rice, soya sauce, sugar and hot pepper paste. Mix thoroughly.
6. Serve hot with a sunny side up.

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Posted by on May 9, 2012 in Uncategorized


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Cinnamon Cookies

I woke up today and I felt like baking something Christmassy. Something which gives the “Christmas smell”… cinnamon? The thought of it, motivated me to head to the supermarket and get the ingredients. But as I was baking, I realised why I hardly bake. It took me so long to finish all the dough and it was just the same process over and over again. I think I still prefer to cook :)


Makes about 9 dozen

390g all-purpose flour
90g granulated sugar
120g unsalted butter, room temperature
1/3 cup golden syrup
1/3 cup honey
3/4 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 large egg

1. Sift the flour, salt, bicarbonate of soda and ground spices together.
2. In a large bowl, beat the butter and sugar until light and fluffy.
3. Add the egg, golden syrup and honey. Continue beating until well mixed.
4. Add the sifted flour mixture gradually into the batter.
5. Divide the dough into half and refrigerate for at least an hour.
6. To bake, preheat the oven to 180C. Line baking tray with baking sheet.
7. Roll out the chilled dough about 1/4 inch thickness, on a lightly floured surface.
8. Cut out your desired shapes and transfer to the baking sheet. Decorate with candy beads (optional).
9. Bake for 8-10 mins.
10. Removed from the oven and arranged the cookies on a wire rack. Dust with icing sugar immediately.
11. Cool the cookies before storing in an airtight container.

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Posted by on November 19, 2011 in Uncategorized


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Chicken Soup with Scallops and Mushrooms

One of my buddies was not well (neither was I) and I thought it’d be nice to bring her some home-cooked food as a surprise. My mum used to boil this soup when I was young. It’s one of my favourites. It goes well with vermicelli, rice, noodles or just by itself. Simple and easy yet full of nutrition and yummy!

Serves 6-8ppl

1 chicken, skin removed
6-8 bowls of water
a handful of dried shiitake mushrooms, rinsed
a handful of dried scallops, rinsed
2 bulbs of garlic, without peeling

1. Put all the ingredients in a slow cooker.
2. Cook for 2-3 hours. Serve hot.


Posted by on September 23, 2011 in Uncategorized


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