Strawberry cheesecake


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(It’s the long-awaited birthday gift I promised my housemate J since end of July. 😛 I’m sorry J that it took me so long to fulfill this.).

So, amidst the flooding news here and there, I stayed home happily baking this away… I love the result as always and I used my killer recipe of course. Just one note though, before you start making this, spare minimum 3 hours to do this because there are a lot of preparations needed to be done before you could pop it into the oven (this is why, J!). See the recipe carefully and you’ll know what I mean.

For topping I went with classic strawberry and whipped cream. 🙂 I believe in making classic recipe to become great rather than exploring with god-knows-what flavour. My tips for whipped cream: whip it just until it reaches soft peak, don’t add cream of tartar but go for lemon juice and with only a bit of icing sugar. Et voila!


Christmas Logcake


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Digging up the archive of my creations, I found this picture of my very first log cake. It brought so much important memory to me, but most of all, it marks my first month moving to Bangkok, which was in December 2010. I’ll save the story of why I moved to Bangkok for later.

When we talk about log cake, all that comes to mind is Christmas, right? I looooove Christmas, that’s probably the most important day of the year that I must celebrate with my loved one (apart from my birthday heehee). I was never raised in the culture that believes in Santa Claus but I do believe Santa Claus is the ‘father’ of Christmas celebration around the world (and ‘Jesus’ for the Christians).

I’m certainly looking forward to Christmas again this year. Last year was quite a peaceful and joyful one for me. Couple of friends from Singapore did come to visit and we went out town to Khao Yai. I also decorated my very first Christmas tree with my beloved Canon, the Golden Retriever. He inspected through every bauble just to make sure I didn’t hide anything from him. So cute.

Alrighty, this may be too soon for Christmas but whatever. I’m totally in the Christmas mood now because of this picture. (P.S. Come to think of it it’s only 2 months away! Whee!). Recipe will follow! I need to dig for that.

Japanese cheesecake


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Turning 30 is a huge milestone for most people. I wouldn’t deny the fact that I’ll experience that same emotional journey too when I’m close to that number in x years to come. To celebrate one of my coworkers’ 30th birthday, I decided to whip up this Japanese cheesecake, ‘cos she’s a Japanese too 🙂 Decoration was made into a cheerful look with lots of hundreds and thousands just to make the ‘turning 30’ sounds less… stressful and more… playful.

This recipe has been a winner for a long time, I’ve baked it millions of times. Though some people find it too crumbly, others find this just perfect, moist, etc… Why don’t you bake it and tell me how it turns out?

Japanese cheesecake (9″ round pan)
  • 140gr granulated sugar
  • 6 eggs (separated)
  • 55gr butter
  • 90ml milk
  • 250gr cream cheese
  • 2tsp lemon juice
  • 60gr cake flour
  • 20gr corn flour
  • Pinch of salt
  1. Preheat oven at 150 Celcius
  2. Melt cream cheese, butter and milk bain marie and let it cool.
  3. Fold in the flour, cornflour, egg yolks, lemon juice and mix well
  4. Whisk the egg whites until foamy and slowly stream in the sugar and beat it until reaches stiff peak
  5. Add the cheese mixture into egg white mixture and lightly fold it.
  6. Pour the batter into the greased cake pan and bake in water bath for 1 hour, or until the toothpick comes out clean.
  7. Enjoy!

Chocolate chip bacon shortbread cookies


Before, I didn’t know what could make shortbread cookies so good and so addictive. And trust me, you don’t really want to know either. But if you insist, scrolling down right to the recipe will help you find the answer.

On a lighter note, I made my shortbread cookies even more sinful, by adding milk chocolate chips and bacon. Full of indulgence for sure. Yet to make it feel less sinful for me to eat it, I have it for breakfast instead of in-between snackies. Because we need sugar and more calories to burn for activities, yes?

Don’t trust me, don’t trust me…

Chocolate chip bacon shortbread cookies (for 9″ x 11″ x  1.5″ pan)

  • 1/2cup sugar
  • 1cup cornstarch (don’t second guess this. I adapted from the recipe here and all turned out well)
  • 2cup all-purpose flour
  • Pinch of salt
  • 1/2 lb butter in room temperature (this, my friend, is the key of the sin)
  • 1/2 cup of chocolate chips
  • 2tbsp of bacon bits
  1. Preheat oven at 170˚ Celcius
  2. Mix sugar, cornstarch, flour and salt
  3. Using hands, mix all the dry ingredients with the diced butter until it becomes sandy – and not doughlike.
  4. Pour all the sandy mixtures into the pan and press them into an even mass.
  5. Prick the top slightly with fork to let the steam come out
  6. Spread the chocolate chips & bacon
  7. Bake at 170˚ for 15 minutes and then 150˚ for 1 hour or until it becomes golden brown
  8. Cool it down before you cut it according to your choice of size.
  9. Et voila!

Chewy Oatmeal Raisin Cookies



I never tasted any oatmeal raisin cookies before in my entire life. There, I said it.

Western cookies isn’t something that’s familiar for us in Asia. I think the best cookies we’ve ever had is the ones from Subway the sandwich chain. Yes. Albeit the fact that it guarantees us diabetes. So yeah, I was rather skeptical about making this recipe at first. How good could it be, seriously? The only oatmeal cookies I’ve ever tasted in my life was the one my mom makes during Chinese New Year. Those were little pieces of goodness, very crunchy, buttery and of course, it’s good.

The best part of all about this cookie is, you can have it as your breakfast sans the guilt. Take 3 pieces and it grants you a full stomach till late morning. I kept having them like nobody’s business, thinking “but it’s oatmeal…”. It’s not, really. Cookies are still cookies. Sinful is the title. Anyhoo…

Chewy Oatmeal Raisin Cookies (yields about 16 medium size cookies)

  • 113gr unsalted butter
  • 2/3cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4cup all purpose flour
  • 1/2tsp baking soda
  • 3/4tsp cinnamon
  • 1/2tsp clove
  • 1/2tsp salt
  • 1 1/2cup oatmeal
  • 1 cup raisins – i like mine whole. some prefer them chopped.
  1. Beat the butter, brown sugar for half a minute till smooth.
  2. Slowly beat in the egg followed by vanilla extract.
  3. Whisk all the dry ingredients (flour, baking soda, cinnamon, clove, salt)
  4. Mix the dry ingredients into the butter mixture at low speed till they come together well
  5. Pour in the oatmeals and use your spatula to fold it
  6. Lastly throw in the raisins.
  7. Make them into dough balls and chill them for half an hour or so
  8. Flatten them with center part thicker than the sides, and quickly throw them into the oven at 175˚ Celcius for 15 minutes or until it becomes brown. I like the center part chewy. If you like them crispier, go for more than 15 mins.

Dark Chocolate Orange Muffin



Dark Chocolate + Orange is my all-time favorite flavour. I really wouldn’t mind having something with it for my breakfast every morning. Be it muffin, pancake, croissant, crepe, yum… yum…!

Being a single with no family in tow really gives me the freedom to do anything anytime, including baking a bloody muffin at late midnight. The problem only comes in after I finish baking. Who are gonna eat them? I’m not gonna feed myself fat with high count of diabetes! So usually my coworkers are my (happy) victims… and also the boyfriend!

If you’re looking for the warm, moist & crumbly muffin (it’s NOT a cupcake just yet, because the texture isn’t as soft), here’s the recipe:

Dark Chocolate Orange Muffin (yields 6 muffins)

  • 140gr All-purpose flour
  • 50gr sugar
  • 3gr Baking Powder
  • 1gr Baking Soda
  • 1/2gr salt
  • Zest of 1 big orange
  • 90gr dark chocolate chips (I used Callebaut)
  • 60gr butter
  • 70gr orange juice (fresh or packed)
  • 25ml vanilla essence
  • 1 egg
  • 2 tbsp or melted chocolate
  1. Preheat oven at 200˚ Celcius
  2. Grease the muffin pan
  3. Whisk together flour, sugar, baking powder, baking soda, salt and zest
  4. Beat butter + orange juice + vanilla essence until they mix well
  5. Slowly beat in the egg into butter mixture
  6. Fold dry ingredients into butter mixture and stir well, but don’t overfold
  7. Drizzle in some melted chocolate and sprinkle in the chocolate chips.
  8. Spoon them over onto your muffin pan, until they reach about 3/4 of each muffin hole.
  9. Bake for 15-20 minutes.
  10. Et voila!

Easy and Delicious Apple Pie



The fact that I was raised in a thick Asian background doesn’t stop me from striving to make the best apple pie. It’s the best comfort dessert, and if there’s ever any fruit (particularly in Asia) that I could nominate for the best major player for a pie, I’ll definitely pick Apple. It’s juicy, sweet with a little bit of tanginess.

During my gig as a junior chef (who doesn’t matter) in the Pastry line, I came to know why the Granny Smith is the best apple for a pie. Simply because it’s the least juicy one. You don’t want to have a super runny pie, do you?

I made this Apple Pie yesterday and brought it to a dinner that somebody invited us over to. The dinner was a wide selection of authentic Indonesian food. It’s fantastic! And then closed with this pie. Everybody loved it! Yay.

Picture was taken right after it’s out from the oven. 5 minutes forward, it’s already inside the cab cruising over to our host’s place.

Easy and Delicious Apple Pie (9″ round pan – serves about 6 people)

1 recipe of All butter, really flaky pie dough from smittenkitchen

For filling:

  • 2 Granny smith apples – sliced
  • 1 Red pear – sliced
  • 5 grams of ground cinnamon
  • 5 grams of ground clove
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • handful of all-purpose flour
  • 1 egg yolk
  • 1 tbsp milk
  1. Preheat oven at 200˚ Celcius.
  2. Roll out the pastry for the base of the pie and lay it over the pan. Chill it. If there’s any tips for a super flaky crust, always keep it at a chill-y temperature.
  3. Toss apples, pear, cinnamon, clove, sugar, lemon juice in a bowl. Chill them if you want. It will help the flavour to become more intense.
  4. Take out the pan from the fridge and put in all the fillings onto the base. Make sure that they are all stacked properly without leaving any big gap behind. This will help when you cut the pie so that they don’t fall apart.
  5. Put diced butter on top of the filling and spread out the flour.
  6. Roll the pastry in the size of approx. 11″ and lay it on top of the filling. Seal the top part to the pan and crimp it with your choice of design. You can pull them and tuck them in or use the fork to score it.
  7. Poke/score some hole on the top dough layer to let the steam come out. And then brush it with the egg yolk + milk mixture.
  8. Bake at 200˚ for 15 minutes, and then adjust it to 175˚ for 45-50 mins or until the dough looks golden brown.
  9. Et voila! Please tell me how you love this pie after you make it.