Saturday, March 21, 2015

Humming Bird Slices and Coconut & Almond Slices

I could not decide which slices I like the best between these two slices. I love the fruity flavour of the Humming Bird Slices but I also love the buttery, almond topping of the coconut slices. I always has the problem to choose, I could end up buying two paris of the same design shoes in different colours. So I decide to put a twin post again and let you to choose! They are both great recipes to bake on Sunday!

Humming Bird Slices


100g butter, melted
1/2 cup brown sugar
1 cup self raising flour
1/3 cup desiccated coconut
2 eggs
1 cup fresh pineapple
1 banana, meshed
1/2 teaspoon ground cinnamon
1/2 cup roasted pecan, chopped, leave some for sprinkling

Philly lemon cream cheese frosting


  1. Put all the dry ingredients into a mixing bowl, mix well.  Then stir in butter, fruit and nuts. 
  2. Stir till well combined and spread over a paper lined slice pan. Bake for 30-35 minutes at 180c.
  3. When the slice is cooled, spread the frosting evenly over and sprinkle some pecan nuts over the top.
  4. Keep in the fridge.

Coconut and Almond Slices


For the base:
125g butter
1/4 cup caster sugar
1 cup plain flour
1/4 cup desiccated coconut
1 teaspoon vanilla essence

For the filling:
90g butter
1/3 cup castor sugar
2 eggs
1 cup desiccated coconut
1 cup almond meal
1/2 teaspoon orange rind

For the topping:
flaked almonds
warm apricot jam, for brushing


  1. Beat butter and sugar till creamy and add the flour, coconut and essence for the base.  Spread the base over a paper lined baking pan. Bake for 15 minutes at 180c.
  2. Meanwhile, prepare the filling. Beat butter and sugar till creamy.  Add in eggs one at a time.  Stir in the coconut, almond meal and orange rind till combined.
  3. Spread the filling over the hot base and sprinkle almond flakes over.  Bake for a further 15-18 minutes until the almond flakes turns golden. Brush the slice with hot apricot jam.
  4. Leave cool in pan before cutting into squares. Enjoy!

Saturday, March 7, 2015

Chinese BBQ Pork in Steamed Bun

After Cyclone Marcia hitting us making a big mess, Autumn is here! My little niece and nephew from Malaysia were overjoyed looking at the flood water and brown ocean as one of the highlight of their Aussie trip after staying at home for two days due to the bad weather. Our home became instantly so quiet after the visitors gone home. I am sure my little niece and nephew would have grown so much when I see them next time!

People were crowding at the street stall selling this bun at one of the night market I went to recently. Most of the people were enquiring rather than purchasing it. Maybe this is something new for them, a bit like a hamburger but not quite. The Chinese bun is steamed rather than baked. I actually like it more than the BBQ pork buns you get at Yum Cha. There is more pork and extra sauce and the vegetable making it a healthier option. You can substitute Chinese BBQ pork with Chinese roast duck for this recipe.

Chinese BBQ Pork in Steamed Bun

Chinese BBQ pork, store bought or make your own
Chinese Steamed Buns, available at Chinese grocery store, I got them from Sunnybank Plaza
Hoisin sauce
Lettuce and Cucumber

Cut BBQ pork into thin slices, fill bun with layers of salad, top with BBQ pork then drizzle good amount of Hoisin sauce over. Enjoy!

Tuesday, February 17, 2015

Agar Agar Jelly Cake with Coconut and Pandan

Chinese New Year is coming up on 19 February. This year my in-laws from Malaysia is coming to spend CNY with us making it extra special. As usual for any Chinese celebration, there will be lots of cooking and eating. Agar Agar jelly is a popular sweet you would see in any Malaysian party. It is made from sea vegetable which is a good substitute for gelatine for vegetarian.  It also helps to create many colourful and healthy dessert. It is a great last minute dessert that is very simple to prepare.

I finally find the frozen pandan leaves from Yuen's Market at Sunnybank in Brisbane. I usually use the pandan essence which is very bright green in colour and taste not as good as the real one. I normally make this dessert using coconut milk, evaporated milk and mung bean.  As I don't want to over power the taste of the pandan, I have omitted the evaporate milk here. After discovering this Asian vanilla essence, surely there will be more pandan recipes to come. If mung bean is not your thing, you can omit it as well.

Have a great Chinese New Year!

Agar Agar Jelly Cake with Coconut and Panda


1/4 cup split mung beans or yellow split peas
1 cup water

3 pandan leaves
1 cup boiled water at room temperature

20g agar agar leaves
2 litres water
1 3/4 cup sugar or more to taste
1 1/2 cup coconut cream


  1. A: Cook mung beans with water till boil, turn down heat and simmer for 10 minutes or until the beans are cooked. Strain and put the bean aside.
  2. B: Cut the pandan leaves into pieces. Add into the blender with water and blend till the juice is green. Strain and preserve the water and discard the leaves.
  3. Place agar agar into boiling water and let it dissolves. Add sugar and stir till sugar dissolves.
  4. Pour about 1/3 of the agar agar sugar mixture into a large baking tray (25cmx30cm). Keep in fridge for about 15 minutes.
  5. Add coconut cream and pandan juice to the remaining agar agar sugar mixture. ( If not using pandan juice, you can add 1/4 cup evaporated milk here) Spread mung bean over the 1st layer of the cake. Then use a ladle to pour the coconut mixture into the tray.  Keep in fridge for at least 1 hour before cutting into slices. It is best to consume the jelly slices within one or two days.

Tuesday, February 10, 2015

Nutella Strawberry Shortcake

This is another great idea to celebrate Valentine's Day. As my family doesn't like cake decorated with whipped cream a lot. I choose to ice the cake with nutella and serve it with ice-cream. It could be one of the last minute dessert that looks like a lot of work has been done!

Nutella Strawberry Shortcake

60g butter
2 tablespoons caster sugar
2 egg yolks
3/4 cup Lighthouse low-protein self-raising flour
1/3 cup milk
1 punnet strawberry
icing sugar for dusting


  1. Cream butter and sugar until light and fluffy, add egg yolks and beat well.  Add in sifted raising flour and milk until well mixed.
  2. Press dough into a lightly greased 20cm sandwich tin, bake in 180c for 15-20 minutes.
  3. Remove cake from tin and cool slightly. Spread with nutella and decorate with strawberries. Serve with cream or ice-cream.

Sunday, February 1, 2015

Oreo Cream Cheese Slices for Valentine's Day

There was a plan before making these yummy slices as Oreo usually doesn't last long in my pantry.  I bought two packets and hid them in a special corner until they were really to be used.  As you may know, none of my family like cheesecake and I am taking the risk of eating them all by myself.  But I have found my lovely son to be my Valentine to share them with me. What a joy!

Happy Valentine's Day! XO

Oreo Cream Cheese Slices


For the base:
200g oreo cream biscuits
50g-60g butter, melted

For the filling:
150g oreo cream biscuits
250g cream cheese
65g sugar
300ml thickened cream, whipped
1 teaspoon vanilla essence
2 teaspoons gelatine
2 tablespoons of boiling water

For the decoration:
12 mini oreo cream biscuits

  1. Prepare a slice pan and lined with baking paper.
  2. Put the biscuits into the blender and blend till crumble. Add in butter and mix till moist. Press and spread the biscuits crumb into the pan and put into the fridge for at least half an hour.
  3. Dissolve gelatine with boiling water. Beat cream cheese with sugar, then add the vanilla essence, gelatine solution and whipped cream. Fold till all ingredients mixed well. Finally add the coarsely blended biscuits.
  4. Spread the filling over the base and chill for 3 hours before cutting into slices and decorated with mini oreo.

Thursday, January 22, 2015

Homemade Fruity Ice Blocks

Although summer is not my favourite season, I do love summer fruit the most. We had lots of cherries, berries and mango during Christmas. Followed by lychees and stone fruit over the rest of the  summer holidays. Not to mention the watermelon and the all year rounded banana and strawberries making you living in the paradise of fruit. My Malaysian hubby would probably say it's not good enough without Durian, the King of the Fruit. LOL!

The best way to keep seasoned fruit is to freeze them for later use. These homemade ice blocks are  truly healthy for a summer treat. The summer holiday is finishing soon and I hope everyone has a good break and ready for the fresh start of the school.

Have a great Australian Day!

Homemade Fruity Ice Blockes


Apricot Nectars
Strawberries, sliced
Peaches or mango, cubed

Place the cut up fruit at the bottom of the ice block moulds. Fill with the apricot nectars then keep into the freezer till ready to eat.

Place the ready to eat ice blocks within the mould under running warm water will make it easier to remove the ice blocks from the mould.

Tuesday, December 23, 2014

Merry Christmas - Tomato & Sweet Chilli Relish

Merry Christmas, my friend!

We have just come back from a holiday in Melbourne.  It was only a four days trip but we had a good look around of the CBD and tried many Melbourne specialities food including Malaysian, Vietnamese, Japanese, American, French, chocolates and the most highlight was visiting the Queen Victoria Markets twice for the fresh fruit and gourmet food. We also did a lot of shopping from European department store to discounted outlet centres and I would have to say we hadn't done such a good shopping for a long time. It really is a gastronomic trip and we just love everywhere we go in Melbourne!

Gourmet burger has been a big hit in Melbourne, there are many burger eateries in the cities. As BBQ is one of the tradition way to celebrate Christmas and New Year in Australia, this recipe of tomato relish could give your burger another level of satisfaction than the good old tomato sauce.

Enjoy a great time with your family and friends and will see you next year!

Tomato & Sweet Chilli Relish

1 teaspoon olive oil
1/2 onion, finely chopped
400g ripe tomato, chopped
1/4 cup Thai sweet chilli sauce
1/4 cup raw sugar
3 tablespoons red wine vinegar
1 teaspoon salt

Put oil into pan and saute onion till brown, add remaining ingredients. Boil, turn down heat and simmer for 30 minutes.