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.

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Posted by on September 23, 2011 in Uncategorized


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Lamb Chop with Swedish Sauce

I had some leftover swedish sauce that I made few days ago and I thought why not try them on the lamb chops. Lamb chops are real easy, similar to beef steak, if you get the good quality ones, plus they’re real juicy and tender.

3 lamb chops
sea salt & coarsely grounded pepper to taste
2 sprigs of rosemary
1/2 portion of Swedish Sauce
1/2 tbsp of cooking oil

1. Marinate the lamb chops with rosemary, salt & pepper for 10mins.
2. Heat up the pan with oil on medium heat.
3. Grill the lamb chops over the pan for 4mins on each side.
4. Pour the Swedish Sauce over the lamb chops and serve.

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Posted by on August 29, 2011 in Uncategorized


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Swedish Turkey Meatballs

When I think of meatballs, Ikea comes to mind. I really miss the Ikea Swedish meatballs in Malaysia. They sell it in HK too but I remember the last time I tried them, they tasted different and from then we never tried again. I bought some ground turkey last week and I wanted to cook some caserole dish for cell group but as I had backache, I didn’t cook. Today, I felt better so I thought it’ll be great use the turkey for meatballs!

Making the Meatballs

2 lbs ground turkey
50g of pancetta, finely chopped (optional)
2-3 strips of streaky bacon, finely chopped
2-3 cloves of garlic, finely chopped
1/2 onion, finely chopped
1/3 cup breadcrumbs
1/3 cup milk
2-3 pcs of sundried tomatoes, finely chopped
1 egg
2 tsp sea salt
1 tsp coarsely grounded black pepper
a handful of parsley
1/2 tbsp cooking oil


1. Preheat oven to 220C.
2. Heat a pan with oil over medium heat.
3. Stir-fry the bacon, onion and garlic for 2-3mins. Set aside and allow to cool.
4. Mix all the ingredients in a large bowl including the bacon, onion and garlic.
5. Form the mixture into 1-1.5 inches sized balls.
6. Place the meatballs on a tray lined with a baking sheet.
7. Put them in the oven for 25mins.

The Swedish Sauce

2 tbsp butter
1/2 onion, finely chopped
4 cloves of garlic, finely chopped
1/4 cup flour
4 cups beef broth
1/2 tsp worcestershire sauce
1 tsp dark soya sauce, for colouring
1/2 cup whipping cream
sea salt & coarse grounded pepper to taste

1) Heat pan with oil over medium heat.
2) Saute the onions and garlic for 2-3mins.
3) Create a well in the middle and melt the butter.
4) Add the flour and stir vigorously for 1-2mins. Then, stir with the onions and garlic till brown.
5) Add the beef broth cup by cup, constantly stirring to avoid clumps of flour.
6) Add the whipping cream, salt & pepper and bring to boil.
7) Simmer for 4-5mins. Pour over the meatballs and serve.


Posted by on August 27, 2011 in Uncategorized


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Black White Sesame Tuna

I remember viewing some websites and saw a recipe which is similar. I love the taste of tuna and salmon, half raw and half cook and thought this will be a rather interesting style of cooking. I also like the smell and taste of sesame. Depending how cook you want your tuna to be, pan-fry according to your liking.


200g tuna steak
1 tbsp white sesame
1 tbsp black sesame
1 tsp sea salt
1 tbsp cooking oil

1. Wash the tuna and wipe it dry with paper towel.
2. Rub the tuna with sea salt and put aside for 5mins.
3. Mix the white and black sesame on a medium sized plate.
4. Coat the tune with the sesame.
5. Heat up the pan with cooking oil over medium heat.
6. Pan-fried each sides of the tuna for 1 min. Serve immediately.

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Posted by on August 20, 2011 in Uncategorized


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Stir-fried Beef with Green Peppers and Onions

I may have tried a similar dish in some restaurants before so this image came to my mind when trying to think how to stir-fry sirloin beef. The taste of the green peppers and onion go very well with the beef. Do not overcook the beef as it will become tough. This is a dish you can prepare in less than 15mins 🙂

Ingredients A
200g sirloin beef, thinly sliced
1/2 green pepper, deseeded and thinly sliced
1/2 onion, thinly sliced
2 cloves of garlic, finely chopped
a handful of oyster mushrooms, roughly sliced
1 tbsp cooking oil
1 tbsp soy sauce
1 tsp sugar

Ingredients B
1/2 tbsp soy sauce
1/2 tbsp corn starch
1 tsp of sesame oil
freshly ground black pepper

1. Mix the beef with Ingredients B in a bowl and leave aside for at least 10mins.
2. Heat pan with oil over high heat.
3. Stir-fry garlic, onion and green peppers for 2-3mins.
4. Add the mushrooms and stir-fry for 1-2mins.
5. Add the beef, sugar and soy sauce.
6. Stir fry for 1-2 mins and serve hot.

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Posted by on August 20, 2011 in Uncategorized


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Fried Meehoon with Vietnamese Sausage

My colleague from Vietnam brought some Vietnamese sausage for us. Just eating it without cooking is certainly yummy but I thought I wanted to try something new so I decided to cook it with vermicelli 🙂


Serves 2-3

2pcs of dried meehoon (vermicelli), soaked in warm water for 5mins
50g dried prawns, soaked in hot water for 10mins and finely chopped
1 red chili, finely sliced
a handful of mushrooms (your favourite)
150g Vietnamese sausage, sliced (or luncheon meat)
1-2 cloves of garlic, finely chopped
2 tbsp cooking oil
1/2 tbsp sesame oil
salt & pepper to taste

1. Heat a wok with cooking oil over medium heat.
2. Stir fry the dried prawns, chili and garlic for 2-3 mins.
3. Add the Vietnamese sausage and mushrooms. Stir fry for 1-2mins.
4. Add the meehoon, sesame oil, salt & pepper.
5. Stir fry for about 5mins until everything is mixed well.

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Posted by on August 15, 2011 in Uncategorized


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