Tuesday, January 10, 2012

Kimchi Fried Rice

Ingredients: (serves 1)

1/2 cup cooked rice
1 cup kimchi, chopped to bite-sized pieces
4 fresh button mushrooms, sliced
1 large red capsicum
1/4 cup frozen green peas
1 tsp sesame oil
1 clove garlic, minced
2 tsps light soy sauce (or fish sauce) to taste
pepper to taste
sugar to taste
coriander leaves (to garnish)

  • Heat cooking oil in a wok.  Saute garlic until fragrant.
  • Add in mushroom and kimchi.  Stir fry for about a minute or two or until aromatic.  Add in sesame oil.
  •  Toss in the rice and turn up the heat.  Add in capsicum and green peas.  Season with soy sauce, sugar and pepper.
  • Add in coriander leaves and serve hot.

Sunday, January 8, 2012

Coconut-Pineapple Cake

Thank you very much Florence dear who baked me this beautiful cake and then shared her wonderful recipe with me .... 


180g butter, softened
180g caster sugar
250g self-raising flour
pinch of salt
4 eggs
1 tsp vanilla extract
1/2 cup grated coconut (fresh or frozen)  **
50ml sour cream **
50 ml fresh milk
3 tbsp crushed pineapple

Since I don't have any fresh or frozen grated coconut and sour cream, I tweaked the recipe a little -

1/2 cup dessicated coconut **
100ml natural yoghurt  **

  • Preheat oven to moderate (about 160 degrees C).  Grease a 19cm round pan; line base with baking paper.
  • Sift flour together with salt.  Set aside.
  • Beat butter with an electric mixer for about a minute and gradually add in sugar.  Beat until light and fluffy.
  • Add in eggs, one at a time, beating until just combined between additions. Then add in vanilla extract.
  • Fold in flour and dessicated coconut, alternately with the yoghurt and milk,  beginning and ending with flour.  Stir in pineapple.
  • Pour batter into the prepared pan.
  • Bake for about 55 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
  • Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.
  • Once cake is cool, spread frosting over the cake and sprinkle with toasted dessicated coconut on top.


1 cup thickened cream
5 tbsp icing sugar
2 tbsp lemon juice 
red food colouring (optional)
2 tbsp dessicated coconut (lightly toasted)

  • Beat cream and sugar until stiff peak forms.  Then add in lemon juice.  Beat to combine.
  • Spread whipped cream onto cake and sprinkle toasted dessicated coconut over the top.


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