Hotplate Beancurd

Everyday I have to find something new to do. I get bored very easily.

Today is surprise the husband day 😬.


Hotplate Beancurd

  • Soft tofu
  • Mushroom
  • Prawn
  • Squid
  • Minced garlic
  • Minced ginger
  • Diced onion
  • Blended chili
  • Pepper
  • Tomato Sauce
  • Salt to taste

1.  Cut Egg Tofu to 1 inch thick pieces.  Deep fry in oil and set aside.

2. Heat wok till it smokes, turn off heat and add oil.  Turn up the heat again and fry the onion, ginger and garlic till fragrant.  Add blended chili cook till you can see oil on the surface.  Add in the mushroom, prawn and sotong. Cook well. Add in tofu and mix well. Adjust to taste with tomato sauce, pepper and salt.  

3.  Heat hot plate till very hot.  Brush on some oil and add the egg.  Arrange the tofu onto the hotplate and add the sauce.  Off the heat once the egg is fully cook.


That surprised Trip

It started off with a walk. 21st May, I shamelessly registered my family members to the NTUC Walk so they can spend their morning with me. Shameless? Yes. As I grow older the skin got thicker. (My 2 brothers and ibu, they were not keen to sacrifice their sleep πŸ˜’)

So after all that walking … 5km to be exact, we went Swensen’s for brunch. 

… oh yeah the 2 brothers and ibu joined for brunch… this was the 1st surprise 😐. 

​​She sang partial of the birthday song for mak yong (me).

This was that 2nd surprise!!!! We’re going Krabi! Woot woot … with my smelly butt on the plane … to Krabi!!!! 

My whole body was shaking!!! Surprised and Excited…

​​It rained when we reached Krabi. Ouh yes there were some miscommunication so there’s no airport transfer 😳. We took the bus. Yes. Bus. 150B per person.

We had to walk to get dinner too dangerous to ride in the rain. Cold night. Very romantic hahhaha.

We had dinner at Bangboo (Bamboo Restaurant, Ao Nang, Mueang Krabi District, Krabi, Thailand). Nice food. A little bit pricey.

See … very nice. We finished our food. We ordered Pad Thai, Tom Yum, Som Tam, Beef with Ginger, Stir-fry Kale with Salted fish and Fried Rice with Chicken.

On the way back to the resort… we saw fried chicken!!! Must buy!

We bought Fried Chicken Skins and drummets. YUM!

The next day we rented a bike and drove to Krabi Town… Here are some photos from  Maharaj Market.

Fruits… it’s a must. Rose apple and Guava apple with salty spicy powder.

We bought a packet of “chicken rice”. 30B per pack. It was yummy. The rice has that hint of coconut.

This reminded me of my aunt so I took some flower photos and sent to her 😜.

Vegetables here looked extra fresh.

Everything looks good.

We came back to Ao Nang for lunch.

We had Beef Green Curry, Som Tum, Fried Rice and Pad Thai. Ok these was nice too.

That evening we went back to Krabi Town. By then the night market slowly opening their shops.

The weather was nice … not too hot not too cold.

Freshly Fried Chicken. YUM!

​Som Tum and some other salad …

… eggy snacks …

β€‹πŸ˜±πŸ˜±πŸ˜±… cannot resist … MUST RESIST…..

Boxers for the boys.

A bucket of teh-O and some street food while waiting for the rest of the stalls to open.

Madness with all that sugar…

I love these…

The next day we went back to Krabi Town yet again to have our lunch in one of the small warong.

It’s a small stall but the food are all power leh

I had rice, chicken and 2 veggies for 40B

We went to check out the Outlet Village. Nothing to my liking. So we left.

On the way to Tesco Lotus, it rained heavily.  So we had to seek shelter in one of the shop houses.

Telephone booths. We can no longer find these in πŸ‡ΈπŸ‡¬. 

Kedongdong and guavas.

Dairy Queen. I’m looking for that signature twirl on top.
We went back to Ao Nang for some “fillers” we bought a generous amount of Pad Thai for 50B.

I’m not so into sweet pancakes so we ordered savory ones instead. Tuna, Cheese and egg. Nice but abit salty. Still yummeh.

Chicken satay. 10 sticks for 60B. Fat and juicy. 
We skipped hotel breakfast.we went to the Muslim St and bought some local streets breakfast. We’ve been eating fried chicken and fried chicken skin for 5 days straight but all from different stalls.

… and we had breakfast by the beach. He brought his helinox 😳…

It was bright, sunny and windy.

Chicken and rice. 20B.

He had the yellow rice. I don’t think it’s briyani.

Nice breakfast view.

After that we went back to the resort for a loooooong nap and went out for super late lunch.​We went back to the side road stall for our late lunch.

Generous amount of Wanton Noodles. 40B. We slowly ate our food while waiting for the night market to open 😬.

Cute-cute local desserts ​

​this was my 2nd ice-cream of the day.

 Looks yummeh and it’s only 100B.

… and that’s all for this trip. Bye Krabi. See you again…

Chicken Fajitas

We were home during the holidays. Surprise … Surprise … it’s been raining in the evening so we decided to just stay in.

So I googled to try something new to cook. Let’s go Tex-mex 😬. Something simple and fast to whip up.

Sunny dinner in and movie.

Chicken Fajitas

  •     4 tablespoons canola oil, divided
  •     2 tablespoons lemon juice
  •     1-1/2 teaspoons seasoned salt
  •     1-1/2 teaspoons dried oregano
  •     1-1/2 teaspoons ground cumin
  •     1 teaspoon garlic powder
  •     1/2 teaspoon chili powder
  •     1/2 teaspoon paprika
  •     1/2 teaspoon crushed red pepper flakes, optional
  •     1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  •     1/2 medium sweet red pepper, julienned
  •     1/2 medium green pepper, julienned
  •     4 green onions, thinly sliced
  •     1/2 cup chopped onion
  •     6 flour tortillas (8 inches), warmed
  •     Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. 

2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. 

3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. 

4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

I decided to repeat the recipe for today’s lunch for the husband and the brother.

Briyani and Ayam masak Merah (Chicken cook Red)

Weekends are the only time you take your time to cook and not rush like any other day. So I have decided to cook something advance (to me at least). Briyani. Hubby love it. I have attached the link that I followed the recipe from. I tweaked the recipe abit.

I used canola oil. I don’t have any saffron left at home so I just used coloring. As for chicken stock, I put in 2.5 cups and the balance 1 cup I put in evaporated milk.

Biryani rice (Nasi Briyani)
Makes 4-6 servings

  • 2 cups Basmati rice
  • 2-1/2 Tbs Ghee or Oil
  • 1 large Onion, finely chopped
  • 1 pinch saffron powder
  • 1 tsp Turmeric powder
  • 5 Cardamom pods
  • 5 Cloves
  • 2 cm or 1 inch Cinnamon stick
  • 1 Star Anise
  • 1/2 tsp Ginger powder
  • 2 tablespoons Rose water or 1 tsp Rose essence
  • 1-1/2 tsp Salt
  • 3-1/2 Cups Chicken stock


  • Toasted cashews or slice almonds
  • Sultanas
  1. Wash rice well and soak for at least 30 minutes, drain and set aside. 
  2. Heat ghee or oil and fry onion until light brown. Add saffron, turmeric powder, cardamom, cloves, cinnamon stick, star anise, ginger powder and rice. Fry stirring continuously until rice is totally coated with the ghee and spice mixture.
  3. Heat the chicken stock, add rose water or essence and salt. Pour the hot stock over rice mixture and stir well. Bring to a boil.
  4. Cover saucepan tightly, turn heat to very low and steam for 20 minutes. DO NOT lift the lid or stir while cooking.
  5. Dish out the Biryani onto a serving dish. Garnish with cashews or slice almonds and sultanas and serve immediately.

Briyani has a few side dishes. You can have it with curry, dhal, prawn black pepper. I decided to pair it with chicken with chili gravy call Ayam masak Merah.

Ayam Masak Merah (This is my mom’s recipe)

  • Chicken (any parts you like. clean add salt and tumeric powder and fry)
  • 1 cup dried chilies
  • 1 thumb ginger
  • 3 cloves garlic 
  • 1 red onion
  • 1 red onion (sliced)
  • Lime leaves
  • 1/2 cup tomato sauce
  • season with salt and sugar
  • Oil for frying
  1. Heat oil, pan fry chicken (half cook) and put aside
  2. Saute sliced onions once soft add in the blended ingredients (constant stirring, until you can see oil come out from the sides)
  3. Add in salt, sugar, tomato sauce and lime leaf (i used lime zest)
  4. Mix well and add the half cook chicken in.
  5. Mix well cook until the gravy is slightly reduced

Chicken Asam Pedas

It’s been awhile since I update this blog. I’ve been cooking the same thing again and again.

Today I decided to try a new recipe. Fish Asam Pedas in normal but chicken Asam Pedas you don’t normally find in food courts. And I have never try it before so I decided to try this recipe.

Asam Pedas. Asam means sour and Pedas means spicy. So the gravy is sour and spicy 😜. Sour from the tamarind juice and spicy from the dried chilies and black pepper.

The recipe that I took from the net was quite simple and easy to follow. I did not use the ginger bud cos I can’t get it from the NTUC. It will taste better with it, not to put it in it’s ok too.

Since I do not use a lot of oil of frying, I did not remove the chicken skin from the drumsticks. I put in a few mid-wings and skinless breast meat. And I add in a few tablespoons of black pepper to the gravy not for the faint hearted 😬.

First attempt πŸ‘πŸ» not bad. This is my first time cooking Asam Pedas ever. Next I will try the fish. Insya Allah.

Chicken Asam Pedas

  • 1 Whole chicken (cut into 8 or 12 pieces)
  • 1 Bashed lemongrass
  • A handful of laksa leaves
  • 1 ginger bud (cut into 5 vertically – optional)
  • Tamarind juice (50g tamarind + 1 cup  of water)
  • 3 cups of water 
  • Coarse black pepper
  • Salt
  • Oil 

Things to blend

  • Dried chilies (about 35 cut and soak till soft and drain the water)
  • 7 red onions
  • 5 cloves of garlic
  • 1 inch fresh turmeric 
  • 1 inch ginger
  • Belacan (shrimp paste)
  1. Heat oil. Fry the blended ingredients and lemongrass for about 15-20 mins on medium heat
  2. Add chicken, ginger bud and laksa leave. Cover the pot until the chicken it’s almost cook
  3. Pour in the tamarind juice and mix well. Add salt and black pepper to taste. Stir and mix well.
  4. Add water just enough (not too thick not too watery)
  5. Cover the pot till the chicken is cook and the gravy is slightly thicken. **i cooked longer until the chicken fell of the bone clean. 
  6. Off heat. Serve it with rice or bread on the side


The gravy for chicken Asam Pedas normally is thicker than fish Asam Pedas

Chicken Asam Pedas normally more oily due to the oil from the chicken. ** I personally used lesser oil and constantly stir the gravy so it doesn’t get burnt and for the chicken I used a mix of meat and skin on.

For those who enjoy heat can add more blackpepper to increase the level of spiciness to the gravy.

Snow Skin Mooncake

Opportunity came knocking without you realizing it. I made these mooncakes fun. Honestly for FUN. I started getting orders from 3 trays to 7 trays to 36 pieces it was an overwhelming experience. 

All in all I made about 140 trays of mooncakes. All monie I pass to mom for her pilgrimage expenses. I’m glad that I am able to help. Alhamdulillah.

So initially the fillings were only chocolate, coffee and lotus and there’s more request for green tea and red bean too. So I included it in the order. My worst nightmare, people ordered durian mooncake. I want to faint. I turn down the orders. My mom told be that I just turned down rezki Allah gave me. 😩😩😩.  So I decided to take all the durian orders at the expense of my nose. My poor nose.  Aiyah it’s not that bad. Compared to the real durian. 

Recipe source: Noobcook

kaofen aka fried/cooked glutinous flour (糕粉) for dusting work surface, rolling pin, hands and dough

Mooncake Filling

500 grams ready-made mooncake filling paste (such as lotus paste, red bean paste etc)

Mooncake Dough

  • 100 grams kaofen sifted
  • 80 grams icing sugar sifted
  • 30 grams shortening
  • 150ml iced water with 1/2 tsp vanilla extract
  • food colouring optional
  • Tools
  • mini mooncake mould (50 grams mold)

Dough (Mooncake Skin)

  1. In a large bowl, add flour and icing sugar. Rub shortening into the flour mixture with your fingertips.
  2. Add iced water and combine with a spatula until a soft dough is formed.
  3. Divide the dough depending on the number of different colours you intend to make. Add food colouring, a few drops at a time, to each portion and knead until the colour is well distributed. Add a few drops of ice water to help the colour to distribute evenly, if required.
  4. Divide dough into 15 grams pieces.
  5. If there are leftover odd coloured dough left, combine and weigh them into 15 grams pieces to make multi-colour snowskin mooncakes.

Filling paste

  1. Divide the filling paste into 25 grams pieces. If desired, add melon seeds to each serving of filling paste. Shape each dough into a ball.
  2. Make the same number of filling balls accordingly to the number of 15 grams mooncake skin dough you have.
  3. Making the snowskin mooncakes
  4. Add appropriate amount of kaofen to each portion of dough, a little at a time, and knead until it is no longer sticky. Do not over-knead.
  5. Dust hand or rolling pin with flour and flatten each dough into a small disc. Wrap the mooncake skin around the filling and shape it into a ball.
  6. Lightly dust the mooncake ball with additional kaofen. Place it in the mooncake mould and press firmly. Invert the mould and tap a few taps to push the mooncake out. Repeat until all the dough is used up.
  7. Store mooncakes in airtight containers and chill in fridge for up to a week. 

Credit: Mooncake dough recipe adapted from ZaTaYaYummy


I have not been feeling too well physically and emotionally. I try to do something nice for people around me occasionally. 

I hope this tiramisu is good enough for you. 


  • 15 Ladyfingers 
  • 1 Cup Espresso
  • 4 Egg Yolks
  • Β½ Cup Sugar
  • 1 Cup + 2 tablespoons Heavy Whipping Cream
  • 1 Cup(8 oz.) Mascarpone
  • Cocoa Powder, for dusting

Optional item

  • Melted chocolate
  • Chocolate rasp | Coffee candy | Chocolate flakes and etc.
  1. Place the egg yolks, sugar, and 2 tablespoons of the heavy cream in a small saucepan and whisk together well. Place over medium heat and whisk constantly, until the sugar is dissolved and the custard thickens(enough to coat the back of a spoon). Remove from heat, scrape into a large mixing bowl and let cool completely.
  2. In another bowl, beat the remaining heavy cream to stiff peaks. Set aside.
  3. Add the mascarpone to the cooled custard and whisk together until smooth. Gently fold in the whipped cream until well combined. And we are ready to assemble

To assemble:

  1. Get ready a deep dish or small serving cups (your preference)
  2. Scoop some or a tablespoon (for single serving) of the mascarpone mix into the dish or cups 
  3. Dip the lady finger in espresso and it on the mascarpone mix
  4. Drizzle some melted chocolate 
  5. Scoop some or a tablespoon (for single serving) of the mascarpone mix to cover the lady finger
  6. Repeat steps 2 to 5 until it reach to the bream of the dish 
  7. Dust the top with cocoa powder and sprinkle your preference chocolate or candy on top (be creative)
  8. Refrigerate for several hours or overnight.