Friday, 1 September 2017

Dual flavour Golden Sponge Cake 双色黄金蛋糕

I have bookmarked this recipe for a long time as I have not experiment with cooked dough method aka tang mian 烫面.  Since I need to do my weekly Thurs bake for my mom, this will be a good time to try out this recipe.

To entice my kids to eat, I have turned this into a Dual Coloured Golden Sponge Cake 双色黄金蛋糕 so that my son will know that there is "chocolate" in it.

Finding: The texture is soft soft and moist.  Totally love the texture.  I shall explore more on this recipe.  

Unfortunately the top of the cake cracked halfway through baking despite the low temperature.  Now I wonder why can't I get that smooth sexy top.

Nevertheless, this recipe is definitely a keeper!

Sorry that I cannot credit as I can't recall who I took it from.  Please let me know if it is yours.


What you need:

50g butter, salted
50g cake flour
3 egg yolks (A size)
55g milk

3 egg whites (A size)
50g castor sugar
6g corn starch

1 tbsp chocolate paste


Preheat oven to 140°C. Prepare a unlined, ungreased 5” square or 6" round pan. 

Melt butter until small bubbles appear at the side of the pot.  Remove.

Immediately add in flour and stir until smooth.  Transfer to mixing bowl.

Whisk in milk well.

Add one egg yolk at a time, whisk well in each addition. 

In another bowl, mix sugar and corn starch. 

In a clean mixing bowl, whisk egg white until foamy and slowly drizzling in the sugar mixture.  Whisk until stiff peaks.

Fold in ⅓ of the meringue into the egg yolk batter. 

Fold another ⅓ of the meringue and then the remaining until all well combined.

Divide batter into two portions.

Mix one portion with cocoa powder.

Pour batter into cake pan, alternating the flavours.

Bang onto counter top to release air bubbles.

Bake for 25 mins at the lowest rack.

Increase to 170°C for another 25 mins.

Turn cake tin upside down once it is done and cool compleley

Thursday, 31 August 2017


When my kids were young, weekends are usually spent boilings pots of beef stock, chicken stock and fish stock.  I will then packed them into portions and freeze it.  This broth will then be used to make porridge for them throughout the week.  

Now that they are strong, healthy and all grown up, this time consuming job is reduced.  I will still make a batch just to jazz up our veggie dishes.

Anyway, I am now happy that Eats Matters is in the market.  It actually save me the time to make it at home.  I also love the packaging, as it is resealable and that I can freeze it and use it anytime I wanted.  The serving packet is also ideal for a family of 4.

Since I attempted on my Japanese Charshu, it comes naturally that I paired it with ramen.  

With Eats Matters broth, I am able to cut down the time and get my feet rested.  

Overall, my family is very happy with the results.

What you need:

500ml Bone Broth
250ml water
1 tsp sesame oil
1 tbsp Japanese soya sauce
white miso to taste

Blanch ramen


Heat up bone broth and water to a boil.

Season with sesame oil, Japanese soya sauce and lastly add the white miso.  

Serve with ramen, shredded leek, pickle and charshu. 

I have forgotten to add seaweed though.

Wednesday, 30 August 2017

Japanese Charshu チャーシュー

Years ago, I learnt from a Japanese friend that she uses vegetable scraps that she saved daily to make the sauce base for Japanese Charshu チャーシュー and I thought this is so clever, zero waste management.  

Though I did not use vegetable scraps as I do have a compost bin thus nothing is wasted.

So this time round, I just use lots of leeks to replace the vegetable scraps.

Findings: I should have left the twine on for the whole cooking process because somehow the meat "open up".  Overall, I am quite happy how it turned out.

What you need:

1 kg pork belly
½ tbsp grapeseed oil
4” ginger (skin removed and sliced)
5 stalks leek

500ml water
200g mirin
200g soya sauce
3 tbsp sugar
1 tsp salt
1 tsp pepper


Cut off the white part of the leek for further use.  For the remaining green part, cut into 3” long.  Set aside.

Finely cut the white portion of the leek.  Keep it in the airtight container as garnish.

Roll up the pork belly with twine.  Blanch pork in a pot of boiling water.

Heat the oil in a frying pan over high heat and brown the pork belly.

In a heavy bottom pot, put water, mirin, soya sauce, sugar, salt and pepper together.

Add the pork belly, ginger and leek and bring it to a boil.

Lower to medium low heat and simmer for 1 hour or until pork is tender. (turn occasionally).

Turn up the heat to reduce the sauce, the sauce should thickened and meat is shiny.  Turn meat repeatedly to soak up the glaze.

Take the meat out and cut into thin slices.

Serve with ramen.

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