Wednesday, September 25, 2013

Crispy oven baked Prawn paste wings

This yummy recipe is shared by my baking group Ms Yvonne Mah. I am so curious to try out this oven baked prawn paste wings shared by her. The results are so crispy and most importantly is baked in the oven. Thus no oily pot and oily kitchen to clean up after cooking. You can always change the flavor of the wings as the critical part is the coating of flour and olive oil before baking to get the crispness of the wings.

I had modified this recipe to suit my family taste as we like less salty but we did not compromise on the crispness of the wings. Yummy .

Recipe :

18-20 chicken wings or drumettes
Prawn paste powder by Chef ( 1/2 pack - 50g)
1 tbsp. of oyster sauce
1 tbsp. of shaoxing wine

Flour mixture for coating before baking:

1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda

Mix all together and set aside.


~ Wash clean the wings and pat dry
~ Put all the marinate and leave in fridge for few hours or overnight
~ An hour before baking, coat the marinated chicken wings with the flour mixture on both sides of the wings.
~ Leave to air dry on the baking sheet about 10 mins
~ Brush some olive oil on the wings before baking. ( one side will do)
~ Bake at 200 degree for 20-25 mins on grill mode.
~ Please turn over in between the baking time when one side turn golden brown and crispy to bake the other side till golden brown too.
~ Enjoy when warm.


~ If you are not able to get hold of this prawn paste powder as I bought from a friend whom she got it from Malaysia, you can also use Lee Kum Kee Shrimp sauce available in any supermarkets.
~ Add about 1 to  1.5 tbsp of sauce to the wings as this sauce is quite salty.
~ Add 1 tbsp of sugar or more to even out the saltiness.
~ Chicken wings can be substituted to fish like black pomfret or spring chicken.

Prawn paste powder

Wednesday, September 18, 2013

Home made Avocado chicken with cheesy crust pizza

Everyone knows the benefits of avocado and the uses of avocado. I am personally a fan of avocado. I used a lot of avocado as a spread, eating it whole, as guacamole or dip with veggie sticks or chips, in salad , sushi and sandwiches. There are endless ways to eat this yummy nutty fruit. Today I decided to try out on pizza. This is a healthy and yummy snacks. Most importantly , my kids love it.
I added a additional touch of cheese along the crust as my kids are cheese lovers. Plus the pizza dough is whole meal. A taste of indulgence.


1 Avocado- peeled, pitted and diced
Juice half a lemon
20g of pine nuts
1 tablespoon of olive oil
2 chicken breast meat- chopped and cooked
10 cherry tomatoes
1 cup of mozzarella grated cheese
5  Kraft cheese sticks for the crust ( slice into half) 
A dash of salt and pepper ( for taste)

Avocado spread:

Mix the avocado, lemon juice, pine nuts, olive oil into a blender.
Blend till a smooth paste is formed.

Pizza whole meal dough ( Modify from this recipe )

1/2 cup water
1 Tablespoon of olive oil
1/4 tsp of salt
1 cup of plain flour
1 cup of whole meal flour
1 tsp of yeast.                                                  

Add the ingredients into the bread maker.
Knead for 20 minutes and proof for 1 hour.
Set aside.

Pizza Method:

Oil the pizza pan with little olive oil
Roll out the dough as thinly as possible.
Line the cheese sticks on the side of the dough and wrap up tightly
Spread the avocado sauce on top of the dough
Add chicken meats and tomatoes
Finally top the pizza with cheese
Bake in oven at 220 degrees for 15 minutes or till the crust turn crispy and cheese had melted and slightly brown.
Serve warm and enjoy.

Sunday, September 8, 2013

Multigrain cranberry pumpkin loaf


This is a super yummy bread with healthy goodness in it. I love the pumpkin colors which looks so golden. This loaf still stay soft even after the second day. This is shared by my wonderful baking buddy Ms Yen Li. We are fans of pumpkin.


300g bread flour
100g pumpkin puree ( can steam or boil then mash up the pumpkin)
40g sugar
1 egg mixed ( leave a bit for brushing later)
4g yeast
4g salt
50g warm water
18g rice bran oil
Some cranberries
Some multigrain for toppings


~ Place all the ingredients into a bread maker. Knead and proof the dough for about 1 hr and 30mins.
~ Then flatten the dough to remove any air .
~ Then roll the dough into a flat rectangle shape
~ Then place the cranberries on top of the dough. Remember to press in the cranberries.
~ Then start to roll up the dough tightly
~ Place the dough into a greased Pull man bread tin and cover it.
~ Leave to proof for another 1 hour
~ Egg wash with the remaining egg and sprinkle the multi grains on top of the loaf
~ Baked in oven at 170 degrees for 30 min- 45 mins or till the loaf turn golden brown in colour
~ Leave to cool for a few minutes before unmolding it from the bread tin.
~ Cool the loaf completely before slicing and storing them in an airtight container.

Special Note:

Australia pumpkin is recommended as it give a beautiful color and yummy taste.

Original recipe modified and edited from:


  I remember I used to eat waffles at A&W with ice-cream when I was young. I would eat the ice-cream version and savored the waffles slowly. I also tried the ready mix ones and even frozen ones but it is just different. Then there is this one particular waffle recipe shared by my Michele Soon from my baking group. This is the best ever and my kids love them. We had it with fruits, ice-cream and as a sandwich. This recipe sounds intriguing as yeast is added and batter is left overnight . This recipe is a winner because it  crispy on the outside yet moist and soft on the inside. It is not very sweet and I added maple syrup and fruits. It was super delicious.  

Original recipe from :

  • ½ cup warm water
  • 1 package of instant yeast.  (2 ¼ tsp.)
  • 2 cups whole milk, warmed
  • 70g of  unsalted butter, melted and cooled slightly
  • 1 tsp. table salt
  • 1 tsp. sugar
  • 2 cups all-purpose flour
  • 2 large eggs, lightly beaten
  • ¼ tsp baking soda
  • Pour the water into a large mixing bowl and sprinkle the yeast over the water, and let stand to dissolve for 5 minutes. 
  • Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. Cover the bowl with plastic wrap, and let it stand overnight at room temperature.
  • Before cooking the waffles, preheat a waffle maker.
  • Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker.The amount will vary from machine to machine and you should try out your first waffle .
  • Cook until golden and crispy.
  • Serve warm with your favorite toppings.
~ I have tried with a waffle pan over the stove but the results was not as good.
~ This waffle has a slightly salty taste.

Egg omelette waffles sandwich