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Preview: Welcome to jthorge's Kitchen

Welcome to jthorge's Kitchen

Home cooked meals, cakes, cookies and desserts

Updated: 2017-12-13T22:31:11.448+08:00





500g flour

2 tsp baking powder 
1 tsp yeast
300 ml water
6 pcs gula melaka (palm sugar, about 300g)
250-300 ml coconut milk. 

1) Boil the water and sugar and let it cool. 
2) Sift in dry ingredients and mix the rest of the ingredients until smooth. 
3) Rest for about 30 mins.
4) Steam at very high heat for about 18-20mins for small huat kueh(s).

Kek Hong 吉红


700g glutinous rice flour
600g Sugar
800ml Water
1/2 tbsp banana essence
100g cooked rice flour

Mix glutinous rice flour, sugar, banana essence and water till the sugar dissolves. Pour the mixture into greased baking tins and steam at medium heat for about 20 minutes or till it's cooked through. Leave to cool. Toss in the cooked rice flour and cut into small pieces.

Steamed Tapioca Kueh with shredded coconut


Ingredients :
1 kg grated Tapioca/cassava

80g Tapioca flour
200 g Cane sugar
400 ml Water

1 pandan leaf
3 pandan leaves
Pinch Of Salt
250 g shredded coconut


1. Steam shredded coconut, pandan leaves and salt for about 10 minutes, leave aside to cool.
2. Heat the water, cane sugar and pandan leaf till the sugar dissolved, leave aside to cool.

3. In the mixing bowl, mix the grated tapioca, tapioca flour, sugar syrup. Mix well.
3.Transfer into a lightly greased 18 cm round baking tin and steam for about 40 minutes over medium heat or until it's done.
4. Remove the steamed tapioca Kueh from the steamer and leave aside to cool completely before cutting into bite-sized pieces.
5. Cut to desire shape, toss the shredded coconut before serving.

Traditional Butter Cake


Traditional Butter Cake8-inch baking tin)250g Salted Butter 80g Margarine 200g Caster sugar 5 Eggs 260g Plain flour 1 tsp baking powder 2 tbsp Fresh Milk 1/2 tsp Vanilla Essence Method:Preheat the oven at 170 deg C for about 15 minutes. Grease the baking tin and line the bottom with a round baking paper. Using an wooden spatula, cream butter, margarine, caster sugar and vanilla in a medium bowl until light and fluffy. Add eggs, 1 at a time,to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. [...]

Otah Sushi





(image) This recipe is so simple and delicious!
Thanks Alix for sharing this wonderful recipe with us. ^-^
Here's the recipe:
300g Fresh Salmon
3 Fresh Tomatoes (sliced)
Mixed together:
3 tablespoon Mayonaise
1 tablespoon Light Soya Sauce
1 teaspoon Sugar
Brush the Salmon with Mayonaise mixture.
Placed half of the sliced tomatoes on the baking tray (I wrap it with Aluminium foil) and put the Salmon over it and place the rest of the sliced tomatoes over the Salmon.
Bake in a preheated oven at 200 deg C for about 20 minutes or till the salmon is cooked through.

Oats and Wheat Cereal with Triple Berry Muffins




Oats and Wheat Cereal with Triple Berry Muffins

110g Butter
110g Castor sugar

3 eggs 60ml Fresh Milk
150g Cake Flour

6g baking powder

70g aLive Low Fat Oats and Wheat Cereal with Triple Berry

Preheat the oven at 180 deg C.
Mix the butter and sugar till creamy and fluffy.
Add eggs and milk and stir gently.
Add cake flour, baking powder and Triple Berry Cereal and mix gently
Fill the mixture into muffin tray or line with papercups
Bake at 180 deg C for 20 minutes or till the skewer inserted comes out clean.
Serve warm or cold.

Stir-fry Sweet Potato Leaves


(image) Hi, Sorry for not logging in for a while as I was busy with other things.

My mom's "hae bee hiam" is very hot, the ingredients are very basic, ie. dried chillies, chilli padi, dried shrimps and shallots. The "ikan bilis" shown above is added later after I fried the "hae bee hiam" with cooking oil till fragrant. Now ready to use it to fry with any vegetables. For example, long beans, brinjal, cabbage, lady fingers, wing beans, sweet potato leaves and so on..

All time favourite dish. Yummy!

Blueberry and mandarin orange muffin


(image) We bought a carton of Mandarin Orange for celebrating Chinese New Year. With so many oranges still lying around in the kitchen, I went to look for recipes with orange in it. This is what we had for breakfast. My son likes it very much.



Blueberry Mandarin Orange Muffin
(makes 12)
Dry ingredients:
185g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
170g castor sugar
1/4 tsp salt
Wet ingredients:
1 egg
125g butter, softened
1/2 cup mandarin orange juice
1 tin (425g) Blueberries in light syrup (drained) or use 125g fresh/frozen blueberries
Preheat oven to 200 deg C. Mix all the dry ingredients and add in all the wet ingredients and mix lightly. The batter should be lumpy.
Fold in the blueberries. Scoop the batter into a greased muffin tin or line with paper cups in the muffin tray. Filling 2/3 full and bake for 18-20 minutes until cooked and golden. Serve warm or cool on wire rack.

Happy Lunar New Year


After a long break, finally I'm back in the kitchen and ready to bake more cookies for Chinese New Year which is just a few days ahead.

Last night I pan-fried a packet of Tapioca Flour and 8 pandan leaves (cut and shreded). After about 10 minutes of frying, the flour was left to cool.

Today I made 4 trays of kuih bangkit, my son has eaten about half a tray.

The recipe can be found here.

MILO Chocolate Chips Cookie


(image) This morning my kitchen was filled with MILO and chocolate aroma... my son quickly went to the kitchen and ate a piece of it and wanted to eat more...

MILO Chocolate Chips Cookie
(makes about 80 cookies)
Adapted from Jam's recipe

225g butter
150g sugar
1 tsp vanilla essence
1 tsp of cream of tartar
1/2 tsp bicarbonate of soda
1 cup MILO powder
1 egg yolk
165g Hershey's semi-sweet mini chocolate chips

300g self-raising flour

Mix butter, sugar, vanilla essence, cream of tartar and bicarbonade soda in a mixer till fluffy, add in milo, egg and chocolate chips. Lastly add in the flour. Shape the dough using a teaspoon and bake in preheated oven at 160 deg C for about 15 minutes .

Butter Crunch Cookie


Firstly, my apology. Please don't be angry with me as I was busy playing games in my facebook. Really! It's so addictive and I have totally forgotten about my food blog and also not replying to some comments posted here. Today my daughter asked me if I can bake some cookies for her friends. First thing came to my mind was a Cookie shared by Sri (Thanks for sharing, Sri!), the recipe looks easy. As I bake quite often, I have most of the ingredients, just need to buy one more ingredient, that is "Pecan" nuts.So this morning I headed to NTUC supermarket, I was very disappointed to find that "Pecan" was missing on the selves. Sigh! No choice! Try another supermarket near my place, that is "Shop n Save", couldn't find "Pecan" nuts, and saw plenty of "Almond" nuts, chopped, sliced, powdered, whole and washed. No choice lor! Decided to replace the "Pecan" with "Almond" nuts."Nice! It's so crunchy and taste good." My daughter commented.This recipe is a keeper. I shall post it here for easy reference.Butter Crunch CookieRecipe taken from Tastes of Home magazine.Yields : 4 dozenRecipe shared by SriIngredients:1 cup butter (2 sticks = 250g), softened1 cup sugar1 1/2 cups all purpose flour1 teaspoon cream of tartar1 teaspoon baking soda1/4 teaspoon salt2 cups cornflakes, lightly crushed1/2 cup chopped pecans (I replaced it with chopped almonds)Method:In a large bowl, cream the butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans.Roll into 1 inch balls.Place 1 inch apart on ungreased baking sheets.Bake at 350F for 10-12 minutes or until lightly browned.Cool for 2 minutes before removing to wire racks.[...]

Cheesy Salmon Potato Patties





Cheesy Salmon Potato Patties
200g fresh salmon, cooked and mashed
pinch of salt
2 potatoes (about 420g) ~ boiled and mashed
80g grated parmesan cheese
1 small onion, chopped finely
1 tbsp chives, chopped
1 tbsp plain flour
1 egg, lighly beaten
some breadcrumbs for coating
cooking oil for frying

Mash cooked salmon to paste. Add mashed potato, cheese, chopped onion, chives, flour and mix well, then add an egg to bind. Divide mixture evenly into 10-12 portions and form each into a patty. Coat each patty with breadcrumbs until evenly covered.

Heat the cooking oil in a large frying pan. Put the patties, pressing them down with a spoon to flatten slightly. Cook for 2 minutes on each side until golden. Serve.

Quick and Easy Chicken Curry


(image) My daughter likes to eat spicy food, especially Curry Chicken. She said this curry is yummy!
So I'm posting the recipe here and hope she can learn to cook her favourite curry when she is older.
Quick & Easy Curry Chicken

1kg Chicken pieces (I use chicken legs also known as drumsticks)
2 tbsp BABA's brand curry powder (to marinate the chicken and set aside)

1 large red onion (chopped)
2 fresh chillies (chopped)
1 packet Instant Chicken Curry Sauce (240g)
2 large potatoes (peeled, cut into big chunks)
500ml water
200ml Thick Coconut Milk (any brand)
Salt to taste

Heat the frying pan with 2 tbsp cooking and saute the chopped onions and red chillies till fragrant.
Stir in the instant curry sauce and cook for about 2 minutes.
Transfer it to a large pot together with marinated chicken pieces.
Add 500ml of water and bring to a boil and cook for about 10 minutes.
Add potatoes and coconut milk. Simmer over low heat until the chicken is tender.
(Approx. 20 minutes)
Serve hot with rice.

Carrot cupcakes


These carrot cupcakes are very moist, soft and yummy. The recipe was adapted from Brenda's Carrot Cake recipe. Thanks Brenda! *wink*

Carrot Cupcake

250ml vegetable oil (I use 200ml Sunflower oil)
150g brown sugar
3 eggs
500g coarsely grated carrot (I use 300g)
120g coarsely chopped walnuts (I use 50g)
375g self raising flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice (I use 1 tsp cinnamon powder)

(Please take note: I would prefer to follow the original recipe, due to not enough ingredients available, I adjust a bit here and there.)

1. Preheat oven to 180 degrees C.
2. Sift the flour, bicarbonate of soda and mixed spice together in a bowl.
3. Whisk eggs and sugar till thick and creamy.
4. Fold in the oil lightly. Don't worry if the oil doesn't bind into the mixture at this stage - because it won't. Therefore, you don't need to stir the mixture too long.
5. Fold in the carrot and the walnuts. Again, don't worry if the carrot and walnuts don't get mixed evenly; the mixture still won't bind well until you...
6. Add in the dry ingredients. In this case, add in a few spoonfuls at a time, until the batter is more or less even.
7. Spoon the batter into the paper cups about 2/3 full.
8. Bake in the preheated oven for about 20-25 minutes or till skewer inserted comes out clean.
9. Let the cupcakes cool on the wire rack.

French Toast


(image) I had this French Toast for breakfast yesterday. It's quite healthy as I don't use butter or cooking oil to cook it.
Here's the recipe.

French Toast

60ml milk
1/2 tsp vanilla essence
1 egg (55-60g)
1 tsp sugar
2 slices wholemeal bread
cinnamon powder to sprinkle on
fresh fruits for serving

Place the egg, milk, sugar and vanilla essence into a flat dish, whisk with a fork.
Place the bread into egg mixture and leave 1 -2 minutes.
Heat non-stick pan, place the bread into the pan and allow to brown before turning to brown other side. Sprinkle with cinnamon powder and serve with fresh fruits.

Tea Time


(image) I have a few recipes of this snack ~ 金堆. I love this yummy snack and will try to make that one of these days. If the recipe is good, I will post it here.

Biskut sarang semut


(image) Thanks Jam for sharing this delicious recipe.
Biskut sarang semut

200 g castard flour
100 g plain flour
120 g butter
100 gm sugar
1 egg yolk
1/2 tsp of vanilla essence
chocolate rice for sprinkling on the cookies
paper cups

1) In a mixer, cream the butter, sugar, egg yolk and vanilla essence till fluffy.

2) Add in the mixture of custard and plain flour which has been sifted first.

3) Chill the dough in the fridge for about 1/2 hour or more, and grate the dough.

4) Spoon the grated dough into paper cup and sprinkle some chocolate rice on top.

5) Bake in preheated oven of 175degrees C for about 15-20 minutes.

Peanut Chocolate Chips Brownies


I always like to read the "ST" ~ "Mind Your Body" Kitchen section every Thursday. For this issue, there are two Brownies Recipes by CYNTHIA LOW, she suggests making snacks like Brownies. Oh, I always like sweet cakes and brownies. Very sinful snack! I've the ingredients for this recipe, so trying this one today and for the other recipe - "Gooey Chocolate and Walnut Brownies", wait till I have next family or friends gathering. The texture of these "brownies" is crispy on the outside, soft in the inside. Quite fragrant, very nutty, not too sweet.
Click on the image to enlarge.

Here's the recipe, makes about 50 brownies.

Peanut and Chocolate Chips Brownies

130g butter
160g caster sugar
2 eggs
200g plain flour
1 heaped tsp baking powder
150g roasted unsalted peanuts
100g chocolate chips

Preheat oven to 180 deg C. Cream the butter and sugar together then add the eggs one at a time beating well after each addition.
Sift the flour and baking powder together then stir into the creamed mixture. Stir in the peanuts and chocolate chips. The mixture will be quite stiff.
Line an oven baking tray with baking paper. Roll tablespoonfuls of the mixture into balls and place on the tray. Slightly flatten the top of each with a fork.
Bake for around 15 to 20 minutes then cool on a wire rack.

Baked Sausage Prata Pastry Rolls


I bake these mini sausage rolls this morning for breakfast.
The flaky pastry, "Chinatown brand Prata pastry" can be found at most supermarkets.
I use half a packet, 3 pcs of prata (halves), 6 cocktail chicken sausages, an egg for glazing and some vegetable oil for greasing the baking tray. Bake in a preheated oven at 190 deg C, for about 25 minutes or till it turns golden. Serve warm.

Mid Autumn Festival



I like this Hokkien Mooncake bought from Gin Thye Cake Maker located at 423 Sembawang Road. When I was a kid (in the 70s), my mom used to bring us (me and siblings) to the shop and chit chat with the owner ~ 锦泰 (Gin Thye), sadly he has passed on years ago.

For more than 15 years (not sure the exact figure), I have been buying cakes, 寿桃 (bun made for birthdays), mooncakes, new years goodies from the shop. It brought back many sweet memories. Though the taste is slightly different, we still enjoy eating it.

The Hokkien mooncake above actually filled with crystallised pork fat (now being replaced by 冬瓜糖 ~ winter melon candy).

Last night, we bought a total of $157 mooncakes from the shop. My mom's favourite Ngo Lin (五仁月饼) - five seed Cantonese mooncakes filled with assorted seeds and nuts such as melon and sesame seeds, hazel or cashew nuts, almonds and olive kernels. White lotus paste Mooncakes, Cantonese Mooncake with Tau Sar a pastry filled with a deep maroon, almost black, paste made from mashed red azuki beans. Pek Kor, a complementary sweet made only for mid-autumn festival. Made of glutinous rice flour, it's chewy, slightly floury and sweet, melt to your mouth. 客家米糕 Round Hakka Mooncake -made from glutinous rice flour and sugar pasked tightly into a mould. The floury cake is chewy and quite bland, taste mostly sugar. Also bought two big Durian Snow Skin Mooncakes, a box of 4 medium size salted Tau Sar Mooncakes for my Parents-in-law (my mother-in-law can't take sweet food), one Giant and 20 small Tau Sar Mooncakes and some piggy mooncakes.

Very Yummy Brownies


(image) Thanks Brenda for sharing her favourite brownie recipe with us. I bake this for a "house-warming" party tonight.

Here's the recipe.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 1/4 cups white sugar
1/2 cup chopped pecans
3/4 cup melted butter
4 eggs

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13inch baking pan.
3. Mix together flour, baking powder, sugar, cocoa powder and salt. Stir to blend.
4. Mix in 3/4 cup melted butter and 4 eggs.
5. Mix thoroughly. Spread batter evenly into prepared baking pan.
6. Bake for 25 to 30 minutes in preheated oven.
Cool completely in pan before cutting into 2 inch squares.

Horlicks Doggie Cookies


Today I made fifty-four Horlicks Cookies for my children to eat. The recipe was featured in The Sunday Times, creation of Ms Irene Yip, a trainer at the Chef's Secrets cooking school.This is so fun! All the cookies look so different. The expression and the shape of the doggies. My daughter said some of them are "fat" and "round". My son ate about 6 cookies and my daughter ate about 8 cookies. They like it very much and so do I.Horlicks Doggie CookiesSource: Recipe from Ms Irene Yip, trainer at the Chef's Secrets cooking school.Ingredients:180g butter 80g Horlicks (original flavour)200g top flour 25g cornflour25g milk powderDecoration:100g chocolate chipsKoko KrunchNote:I add 1 tablespoon of castor sugar to the recipe and make into a dough.I use Chocolate rice for the eyes.Method:1) Sift the flour, cornflour and milk powder.2) Cream the butter and Horlicks for 3 minutes at low speed. Do not overbeat.3) Add the sifted flour and beat for about one minute to form a dough.4) Divide dough into 10g each. Embed 3 chocolate chips into each piece of dough and roll into a ball.5) Insert 2 pieces of Koko Krunch to form the ears and 1 chocolate chip as the nose.6) Bake at 140 degC for about 25 minutes. (I bake at 155 degC for about 15-17 minutes)7) Cool before storing.[...]

Cupcakes for Teacher's Day


Just bake these vanilla cupcakes for my daughter's School Form Teacher, Miss Seet. They are going to celebrate Teacher's Day tomorrow morning. The cupcake is soft and yummy! This is a very good recipe and hope you will give it a try.Billy's Vanilla, Vanilla Cupcakes(Makes about 30 cupcakes)Ingredients:1 3/4 cups cake flour, not self-rising1 1/4 cups unbleached all-purpose flour (I use Top Flour)2 cups sugar (I add 1 2/3 cup)1 tablespoon baking powder3/4 teaspoon salt1 cup (2 sticks = 250g) unsalted butter, cut into 1-inch cubes4 large eggs1 cup whole milk1 teaspoon pure vanilla extractMethod:1. Preheat oven to 165°C. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.Billy's Vanilla ButtercreamColored sprinkles, for decorating (optional)(Makes enough for 30 cupcakes)Ingredients:1 cup (2 sticks = 250g) unsalted butter, room temperature6 to 8 cups confectioners' sugar (icing sugar)1/2 cup milk1 teaspoon pure vanilla extractMethod:1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. [...]