Saturday, 15 August 2015

Strawberry Vanilla Sponge Cake

My 'secret' ingredients..haha!
Not too bad, right? ;)

It was my hubby's birthday yesterday and he requested his all-time favourite cake. I bought 2 boxes of fresh strawberries (abt 500g each) and set to work. My munchkins savoured quite a fair bit of the cake and took all the big juicy red beauties. Even my MIL said super yummms! ;) 


1 pack of store-bought vanilla sponge cake 
2 boxes of fresh strawberries - sliced thinly and halves and leave some as they are
1 box of whipped cream (about 300 ml)
2 medium-sized bananas -sliced thinly
1/2 jar of ecological strawberry jam (about 200 grams)


  1. Prepare this cake one day in advance as the cake needs to absorb all the moist/juice from the strawberries and cream.
  2. Beat the whipped cream till thick and spreadable. Start with gentle strokes then at higher speed when the cream has started to thicken. (You can refrigerate the mixing bowl and whisk for 30 minutes before beating - you want the cream to be cold)
  3. Mash the strawberry jam well and spread 1 good thick layer on the bottom piece of the vanilla sponge cake.
  4. Spread an abundance layer of cut strawberries. See the 1st picture.
  5. Next, put a layer of cut bananas on top of the strawberries and put a layer of fresh whipped cream.
  6. Top it up with the 2nd layer of vanilla sponge cake and repeat the same procedure of 3-5.
  7. Finally, put the top layer of cake and spread some whipped cream on top and sides. Make sure the whipped cream covers the whole cake evenly. Remove excess cream from the cake.
  8. Refrigerate the cake overnight.
  9. Decorate the cake as how you like and please at 1 hour before serving and put it back into the fridge till serving time.
  10. Serve the cake directly from the fridge and enjoy! 

p.s. You can sprinkle some icing sugar or chocolate flakes on the strawberries if you like or tie a nice ribbon around the cake for a nicer presentation. :)

Thursday, 6 August 2015

Stir-fried Glass Noodles

Apologies for not writing. I have been rather laidback lately, doing nothing but chilling out most of the time. This was cooked for one of my lunches and I grabbed everything I could find from my fridge. Enjoy!

1 small pack of glass noodles -soaked and drained
1 egg - lightly beaten
2 cloves of minced garlic
a handful of vegetables of your choice - I have used spinach in this dish
1 tbsp of chilli powder 
1 tbsp of chilli flakes
2 tbsps of soya sauce
2 tbsps of oil


  1. Heat up oil in a frying pan.
  2. Fry garlic till fragrant.
  3. Add in beaten egg and fry till cooked.
  4. Add in noodles and vegetables.
  5. Add in chilli powder, chilli flakes and soya sauce.
  6. Fry till everything is mixed and cooked. 
  7. Serve warm. :)

Sunday, 26 July 2015

Salted fish and minced pork patties

The word salted fish would put a cringe in my hubby's face, so imagine the smell in the house when I fried these patties. I was lucky that my neighbour didn't knock on my door and asked if there was a corpse lying around. Hahaha! These patties were really good. Thanks to my sister who gave me this recipe. :)

So yummy and smelly! 

500g of minced pork
1 small piece of salted fish - about 3 X 3 cm
2 cloves of minced garlic
2 minced shallots
3 tsps of corn flour
20 ml of water
1 tbsp of soya sauce

  1. Mince the salted fish into very small pieces.
  2. Mix all the ingredients with your hands throughly.
  3. Scoop them with a spoon and roll them like a ball before you flatten them.
  4. Heat up 2 tbsps of oil in a wok and fry them till thoroughly cooked.
  5. Enjoy with a bowl of rice! You need 2 bowls. ;)

Wednesday, 22 July 2015

Summer Break Trip

Apologies for the long absence. I was away for summer break with my family. Here are some pictures that I have taken in Helsinki, Finland. Hope some of you like these places and perhaps, would be enticed to visit this part of the world. :) 

National Museum
A view of the jetty, on the way to Sibelius Park
Sibelius Monument
Jean Sibelius - Finnish composer (1865-1957)
Temppeliaukio Church
Also known as Church of the Rock or Rock Church
Natural History Museum
Exhibits in NHM
Exhibits in NHM
Esplanade-right in the main street of Helsinki
Scenery along the highway in Sweden
A glimpse of Lentuankoski Camping in Kuhmo (about 600 km from Helsinki), surrounded by beautiful lakes

Monday, 29 June 2015

Curry Puffs

We were going to a Midsummer party at my BIL's place and we couldn't go empty-handed, could we? So, I brought some curry puffs for their indulgence. They weren't that nice in shapes as there was something wrong with my dough. A tad too soft. I didn't know what was the cause, really. That was the first flop I had in making curry puffs. Hmmmmm.........But luckily, they were still edible. ;)

Spicy potatoes
Roll out the dough
Fill each piece with potatoes and shape them as you want
Egg glaze before putting them into the oven
Ready to go!


400g plain flour- sifted
1/2 tsp salt
175g butter
180ml cold water

1 onion - diced into small cubes
200g potatoes - diced into small cubes
2 tbsp meat curry powder - mixed with enough water to form a paste
1 stalk curry leaves - use leaves only
2cm cinnamon stick
1 star anise
100ml water
Salt and sugar to taste
1 cube of chicken stock

  1. Heat up a little oil and fry onions till soft.
  2. Add curry leaves, cinnamon stick, star anise and curry powder and fry for 1-2 minutes.
  3. Add potatoes and fry for 2-3 minutes.
  4. Pour in water and mix in salt, sugar and chicken cube.
  5. Cover and cook until potatoes turn soft and filling is dry. 
  6. Dish out and cool the filling thoroughly.
  1. Put sifted flour and salt into a mixing bowl. 
  2. Rub butter into flour with your fingertips, until it resembles fine breadcrumbs.
  3. Make a well in the centre and add in cold water to bind and form into a dough.
  4. Turn the pastry onto a floured tabletop and roll out to 1/4cm thickness. 
  5. Cut into a round with a 5cm round pastry cutter. 
  6. Put a dessertspoon of filling in the centre of each pastry round. 
  7. Fold pastry into half to enclose the filling. 
  8. Seal by pinching the edges and you can use a fork to make the patterns or fold it with your fingers. 
  9. Preheat your oven to 200 degrees.
  10. Glaze the curry puffs with egg wash and bake for 15-20 minutes or till golden brown.
  11. Serve warm and let them cool slightly before serving.
  12. Enjoy!