Summary

Give me cake or give me death cookies.

Friday, 16 June 2017

Banana Salted Egg Yolk Lava Cake – Recipe

I've been addicted to salted egg yolk buns recently (also known as liu sha bao), ever since a restaurant specialising in small baozi opened up in London. I've always liked them, but this new place lets you stop by and take one bun away, rather than having to sit down to a whole dimsum session with lots of people. When it came to making my own salted egg yolk creation, however, I decided to do something a little different. What better way to pair salted egg yolk with a dessert that also has a gooey centre?



Saturday, 3 June 2017

Salted Caramel-Stuffed Chocolate Cupcakes – Recipe

I was planning on making a salted caramel chocolate cake for my friend's birthday get-together tomorrow, but I was short on time today because I helped my dad paint the kitchen. I did the ceiling to save my dad's back – let me tell you painting ceilings is no joke. I did so once before when I was helping Lady Dinah's Cat Emporium, but it hasn't got any easier. Still, we have a bright white kitchen now. And I compromised and whipped up some cupcakes for my friend.



Monday, 29 May 2017

Vegetarian Zongzi – Recipe

The dragon boat festival us tomorrow, so it's time to eat zongzi. This year I decided to make a veggie-friendly recipe that still has a lot of 'bite' to it.



Saturday, 27 May 2017

Matcha Brownies – Recipe

I'm back after a little break! I was ill one week, busy another and in Germany the following, so here I am. In fact, I'm also busy this weekend, but I'll take the opportunity to post a recipe for something I'm taking to a party tomorrow: matcha brownies.



Saturday, 6 May 2017

Loquat Upside-Down Cake – Recipe

It's loquat season and suddenly I'm seeing these things everywhere. So of course I decided to make a cake out of them.



Sunday, 30 April 2017

Chengdu Guo Kui – Recipe

One of the things I ate in Chengdu that I've never eaten before was 锅盔 guo kui, a crispy fried multi-layered flatbread / pastry thing filled with spicy and numbing beef. I'm going back to Chengdu in September, but you know what? I can't wait to eat guo kui again. So I decided to have a go at making it.



Sunday, 23 April 2017

Strawberry Sakura Roll Cake – Recipe

I'm back from my solo travels in Asia! OK so technically I've been back for a week, but I came down with a cold from hell, so I've been out of action until now. I was thinking since it's spring and the trees are in full bloom, I ought to make something with cherry blossoms. I happen to have some sakura tea, sakura bean paste and pickled sakura blossoms in my cupboard (as you do). Perfect.



Sunday, 19 March 2017

Matcha Lava Cake – Recipe

Of course my last recipe before I go on holiday next week has to be a matcha cake. I've made matcha lava cake before on this blog a long time ago, but I decided to update the recipe to be less sweet (because white chocolate is already pretty sweet).


Friday, 17 March 2017

A Sake Evening at Sakagura

Since the first Gekkeikan Sake Cooking Competition, I've been trying to keep my knowledge of sake fresh, and still often experiment with it in the kitchen. Yesterday evening London sake bar Sakagura held a talk presented by the Museum of Sake's Natsuki Kikuya, with five different types of sake to taste and some small eats to pair with them.



Sunday, 12 March 2017

Coconut Pudding with Rum-Caramlised Pineapple – Recipe

Coconut pudding, rum and pineapples. Sounds like summer, right? I made this to celebrate longer days, the arrival of spring and the promise of summer. Ironically it's pouring with rain as I write.


Saturday, 4 March 2017

Steamed Sponge with Mascarpone – Recipe

I'm going on a mini solo Asia trip soon to see family in Malaysia, a friend in Singapore and another friend in China. It also happens to be my friend's birthday when I go to China, which means of course I want to make a cake. One slight spanner in the works: he doesn't have an oven. So I've been working on my cake-steaming technique to prepare.


Sunday, 19 February 2017

Raspberry Matcha Cotton Cheesecake – Recipe

Cotton cheesecake: soft, fluffy and bouncy. Also a pain in the arse to make if your oven's temperature fluctuates. Every time I've made this it's come out of the oven differently. At least every time it's delicious.



Saturday, 11 February 2017

Cod Miso Kasuzuke with Root Veggies – Recipe

I was feeling in a fusion food mood recently. Also I had some purple potatoes (just potatoes, not sweet potatoes) left over from a previous project that I wanted to use up. I decided to put a new spin on my salmon kasuzuke recipe, this time using cod and serving it with more Western sides.



Thursday, 9 February 2017

No-Bake Oreo Matcha Cheesecake – Recipe

I can’t believe I’ve never made a matcha cheesecake until now. Opportunity struck when I asked a friend what kind of cake he liked best for his birthday, and he said something cheesecake-related. Good thing he’s also a matcha fan.

(Yep, those are Aldi 'faux-reos' on there, not real Oreos. Eh, same thing.)


Saturday, 28 January 2017

Orange Mousse Brownies on Pandan Shortbread – Recipe

恭喜發財! Happy Chinese New Year everyone, the year of the rooster begins today. Today were supposed to eat oranges because the Chinese word for 'orange' (橙 chéng) sounds like 'success' (成 chéng). We're also supposed to eat the sticky rice cake nian gao because the word for 'cake' (糕 gāo) sounds like 'high' (高 gāo). I decided to go one better and make a cake that looks like an orange.




Saturday, 21 January 2017

Kosher-Friendly Lo Bak Go – Recipe

I've mentioned before that being half Chinese and being part of a Jewish family can have some interesting culinary blockers, as Chinese food often features pork and seafood so often. I challenged myself to make a typical Chinese New Year dimsum dish that both sides of the family could enjoy.



Saturday, 7 January 2017

Pistachio Mousse on Raspberry Sponge

I found some green cocoa butter velvet spray in my ingredients cupboard the other day. The most obvious thing to do with it would be to make something with matcha, right? Because I always make matcha everything. Instead I decided to go down the pistachio mousse route instead.