Monday, December 28, 2009

Banana Swiss Roll

These days, I am indulged in making of Swiss roll and I made this banana Swiss roll on last Sunday . My intention was to make a strawberry Swiss roll, however I don't have any strawberry ready in hand ,so I just replaced with banana. Thus, it became "Banana Swiss roll" lol. In fact, this is my 3rd Swiss roll and my second one was match Swiss roll. As I don't really like the texture of the Matcha Swiss roll, I didn't post it on the blog.

Here is the recipe and method for banana Swiss roll.

Ingredients (for 8"x11" baking pan)
  • 3 eggs
  • 60g caster sugar
  • 30 ml of corn oil
  • 80g of all purpose flour
  • 1/8 tsp of cream of tar tar
  • 1 tsp of baking powder
  • 1 tsp of vanilla extract
  • 2 Tbs of milk
  • 2 drops of red coloring

  1. Sift the flour, cream of tar tar and baking powder in a bowl. Set aside.
  2. In a mixing bowl, beat the egg for about 2 minutes. Add in sugar, red coloring and beat the mixture till smooth and creamy (ribbon like texture).
  3. Add the flour mixture (I added them in 2 separations),milk and vanilla extract into number (2). Mix well till it comes to a thick paste.
  4. Add the corn oil in and mix well gently using spatula.
  5. Pour the batter into (8"x11") baking pan and bake in 170 degree C preheated oven for 14 mins.
  6. Leave the sponge layer to cool completely in the baking pan.
  7. Spread whipped cream and place some banana (diced) on top.
  8. Roll up gently using parchment paper.
  9. Ready to serve. Enjoy!

Saturday, December 26, 2009

Chinese Glutinous Rice (or) Lo Mai Kai

This is one of my favourite Chinese food. I've been looking for this recipe quite sometime ago and I couldn't manage to find one as I don't exactly know their Chinese name. That is bad huh, my favourite food but I don't know the name. :P One day,I found the recipe for these yummy glutinous rice in HBS' blog and they look very delicious. I am very glad that she shared it and realize that they are called Lo Mai Kai..Need some practise to pronounce the name correctly .lol.

I give it a try today and it is really really delicious. Thanks HBS for her wonderful recipe. You can check the detail recipe here. The taste is so great and it is much better than outside selling one. I feel that home cooked food are always the best.

OK here is the step by step preparation.

Soak glutinous rice and black mushrooms overnight. Drain the water in the morning and steam the rice for about 30 minutes. Prepare mixing sauce and chicken mushroom while steaming rice.

Fired chicken mushrooms and mixing sauce for rice Put the rice (after mixing with the sauce) in a disposable container and steam for another 20mins.

Dish out and ready to serve! Enjoy!

Friday, December 25, 2009


It is the time of the year and today is the day of Christmas 25 Dec .I would like wish you all " A wonderful Christmas and happy holiday." It has been quite a while that I didnt bake any cake. This week was a pretty stressful and busy week for me as my colleague went for holiday and I have to cover for him. Thank god it was a short week. Though I wanted to bake, I was just too tired and couldn't force myself to do any baking after work.

Lucky that I don't need to go for work today and my phone was surprisingly silent since morning. It was a good sign and I managed to do baking without any disturbance. I baked chocolate brownies today and I used back my previous
brownies recipe and just did a little bit of modification. Instead of butter, I used 1/2 cup of corn oil and sprinkled a little bit of icing sugar for decoration purpose. The color of the brownies is a little bit darker compare to previous time due to different brand of Cocoa powder. But the taste is alright, yumm. Ok here is the brownies and enjoy!

Thursday, December 17, 2009

Happy Birthday and Happy Anniversary

17 December …Today is a special day of my very special person who turns 34++ this year. I would like to wish him a happy birthday and here is my wish …
"A very happy birthday to you, my dear hubby. May you have blissful days ahead and enjoy the life together with me"
…. As both of us are working today, we will only be celebrating it on coming weekend.

There are a few special days for us in December and we’ve just celebrated our very special day not too long ago. To be exact, it was on last Monday. Yes, it was our 1st Anniversary which fell on 14 December. Since the two special days, birthday and anniversary, are quite near, I just baked only one cake for both days. And you know what, the cake is also my very first layer cake. It was a Durian layer cake. Yeah I knew it should be a chocolate cake for these occasions, as a representation of romance and love but I still decided to bake a Durian cake as I wanted to try it out as my first layer cake. I am a kinda stubborn person sometimes :D .

As you can see in the pictures, my decorating skill is quite poor. But, I think it is still acceptable as a very first trial. * convincing myself* lol. But, seriously, more practices are required. OK , well, enough of talking, here is the recipe and method.

Ingredients for Sponge (Cake recipe is adapted from HHB's birthday cake)

  • 3 Egg whites , 3 Egg yolks(at room temperature)
  • 20gms of melted butter
  • 80 gms of sugar
  • 100 gms of cake flour (sifted)
  • 2 Tbs of milk-
  • 1tsp of vanilla extract


  1. In a mixer,whisk egg yolks until smooth and creamy. After 1 minute, add 2 Tbs of sugar and continue to mix until thick mixture is formed. Transfer the mixture into a bowl and set aside.
  2. Whisk egg whites together with vanilla extract until white and frothy. Add remaining sugar and continue to mix until stiff.
  3. Fold in number (1)into egg white mixture gently.
  4. Add the cake flour (I separated it into 2 batches to add) followed by melted butter and
  5. milk into the batter .Mix well after each addition. Pls take care not to deflate the mixture.
  6. Pour the batter into 16cm baking pan (round) and bake in 180 degree C preheated oven for 30 mins.
  7. Remove from oven and leave it to cool.


  • 100grams of Durian flesh (blended)
  • 100ml of whipping cream

Assembling the cake

  1. Whip the cream for about 2 minutes. Mix well with blended Durian flesh.
  2. Slice the cake (horizontally) into 2 layers.
  3. Brush both surfaces of the cakes with sugar syrup
  4. Spread the cream-Durian mixture on the 1st layer and cover with 2nd layer.
  5. Brush the whole cake with sugar syrup again. Cover the whole cake with remaining cream-Durian mixture. Decorate as desired (For me, I sprinkle some Cocoa powder on top)
  6. Chill in the fridge for about 3 hours before serving.
  7. Slice the cake and serve. Enjoy!

Sunday, December 13, 2009

Chocolate Swiss Roll

I was almost giving up of making Swiss roll as my previous attempts encountered many problems like serious cracking while rolling, the sponge layer was so dense and etc, etc,. There were times that the base of the cake was so hard (like a slab of rubber) that whole cake need to be discarded. Spent a lot of time, efforts and ingredients ,nevertheless outcome was "zero" . How disappointing!

But today, I tried slightly different method and I managed to make it successfully. Thanks HBS for the Swiss roll recipe. Original recipe didn't call for "cream of tartar" however I just add 1/8 tsp in order to make the sponge layer lighter. For the filling , I used some whipped cream and choco chips instead strawberries.

Ingredients (for 9x11 baking pan)
  • 3 eggs ( separated)
  • 60g caster sugar
  • 30g unsalted butter (melted)
  • 20g cocoa powder
  • 10g of plain flour
  • 1/8 tsp of cream of tar tar

  1. In a mixing bowl, beat the egg yolks until smooth and creamy. Add in the flour and cocoa powder (sieved). Mix well till it comes to a thick paste.
  2. In a mixer, whisk egg whites until white and frothy. Add remaining sugar and continue to mix until stiff.
  3. Add 1/3 of the egg white to the egg yolk mixture and mix till the batter is less dense.
  4. Mix the balanced egg whites with number (4).
  5. Add the melted butter in and mix well gently using spatula.
  6. Pour the batter into (9"x11") baking pan and bake in 180 degree C preheated oven for 15 mins.
  7. After baked.
  8. Spread whipped cream (100ml) and sprinkle some choco chips on top.
  9. Roll up gently using parchment paper.
  10. Ready to serve. Enjoy!

Friday, December 11, 2009

Cornflake Cookies

It's time for me to bake again! As you can see in my previous posts, I didn't bake for a couple of weeks and I just concentrated on cooking. Well, it was just enough of cooking and now back to baking. I was thinking hard what should I bake and suddenly remember about the cornflake cookies which I saw in blessed homebaker's blog past a few days ago. I decided to give it a try as I didn't make any cookies for past 4 months at least. I adjusted the recipe a little bit as I wanted to use as little oil as possible and here it is.


  • 80ml of oil (original recipe - 120ml)
  • 1 large egg
  • 1/4 cup sugar
  • 1 1/4 cup all purpose flour
  • 1 1/2 cup cornflakes
  • 1/2 tsp of baking power


  1. Put oil/egg/sugar in a bowl and mix well.
  2. Add in flour, baking powder and cornflakes.Mix them well with a spatula.
  3. Scoop cookie dough and place them on a baking tray.
  4. Bake at preheated 180C oven for 12-15 minutes.
  5. Let cool in tray for 5 minutes before transferring it to cool completely on a wire rack.
  6. Ready to serve, Enjoy!

*My cookies are not as pretty as blessed homebaker's but the taste is not bad! I m going to make them again soon.

Tuesday, December 8, 2009


ဒါကေတာ႔ ၿပီးခဲ႔တဲ႔တနဂၤေႏြေန႔က လုပ္စားၿဖစ္တဲ႔ ငါးဟင္းပါ။


  • ငါးအသားလႊာ (နဲနဲခပ္ၾကီးၾကီးေလးတုံးၿပီးဆားနဲ႔နယ္ထား)
  • ၾကက္သြန္နီ ၂ ဥ
  • ခရမ္းခ်ဥ္သီး ၂လံုး
  • ငရုပ္သီး ၄၊ ၅ ေတာင္႔
  • ခ်င္း- အနည္းငယ္
  • ဆီ - စားပြဲဇြန္း ၁ ဇြန္း
  • ပဲငံပ်ာရည္ အၾကည္ - စားပြဲဇြန္း ၂ဇြန္း
  • ပဲငံပ်ာရည္ အေနာက္ - လက္ဖက္ရည္ဇြန္း ၂ဇြန္း
  • ေရ- ၁ ခြက္ ခြဲ
  • ဆားအနည္းငယ္


  1. ငါးမ်ားကို ၾကြပ္လာေအာင္ေက်ာ္ၿပီးဆယ္ထားပါ
  2. ခရမ္းခ်ဥ္သီး ၊ ၾကက္သြန္နီကို အကြင္းလုိက္လွီးထားပါ
  3. ဆီကိုပူေအာင္တည္ၿပီး ခ်င္း၊ခရမ္းခ်ဥ္၊ၾကက္သြန္၊ငရုပ္သီး ႏြမ္းေအာင္ ဆီသတ္ပါ။
  4. ၿပီးရင္ငါးထည္႔ ပဲငံပ်ာရည္ အၾကည္ အေနာက္၊ ဆား ၊ ေရ ထည္႔ၿပီး ေရခမ္းေအာင္တည္ပါ။
  5. မီးေပၚမွခ်ၿပီး သံုးေဆာင္ႏိုင္ပါၿပီ ၊

Sunday, December 6, 2009

Grilled Chicken

  1. 1 whole chicken
  2. 1 Tbs of Oyster sauce
  3. 1 Tbs of light Soy sauce
  4. 1 tsp of dark soy sauce
  5. 1 tsp of salt
  6. 1/2 tsp of black pepper (grounded)
  7. 1 onion
  8. 2 Tbs of all-purposed flour (for sauce)

  1. Mix ingredient 2 to 5 in a small bowl
  2. Chop the onion into small pieces and mix well with the sauce
  3. Rinse the chicken and dry it well by using kitchen towel. Use a fork to poke some wholes on the chicken.
  4. Marinade the chicken with above mixed sauce.
  5. Cover the chicken with cling wrap and leave it in the fridge overnight.
  6. Before grilling, rub the chicken with olive oil and sprinkle the black pepper on top.
  7. Grill in the oven ( I'm sorry that I am not able to advise the correct temperature as my oven has 2 grilling functions which doesn't mention the exact temperature. But I used low heat grilling) for about 55 minutes. (Turn the chicken to the other side after grilling for 25 minutes)
  8. Remove the chicken from oven and wrap it with Aluminium foil until ready to serve.
  9. Now we are going to make the sauce . Transfer the juices (from pan which was used to grill chicken) to sauce pan.
  10. Add 2 cups of water and leave it on the heat.
  11. Add 2 Tsp of flour (premix with water) and reduce it by half and the sauce is done.
  12. Ready to serve. Enjoy!

ဒီေန႔ တနဂ္ေႏြ ရံုးပိတ္ရက္ cousin ေတြဆံုၿဖစ္လို႔လုပ္စားၿဖစ္တဲ႔ ၾကက္ကင္အေၾကာင္းတင္လုိက္ပါတယ္။တၿခားဟင္းေတြပါေသးေပမယ္႔ ဒီေန႔ေတာ႔ ညနက္ေနၿပီမို႔လို႔ ေနာက္ေန႔မွဘဲ ဆက္ၿပီးတင္လုိက္ပါ႔မယ္။ ေစာင္႔ "စား" ၾကပါေနာ္။ :D

Friday, December 4, 2009

Stir-fried Veggie

This is a quick veggie dish for a lazy bump like me .lol. It is rather tiring (and lazy) to cook a complicated dish after coming back from office and thus I usually go for this type of veggie dish. It is easy and fast and the whole process takes about only 20 minutes.

I preserved some fried chicken flakes with chili (Burmese style) as well so that we can readily have it for our dinner. These fried chicken flakes can last up to a week if refrigerated. It is very delicious and you can serve it with rice/ parata or even with bread. Will share the recipe soon , however I do not think this is a new recipe to our Burmese friends.

OK, now, here is the recipe for Stir-fried veggie


  • 1/2 small broccoli
  • a few small pak choi (Chinese cabbage)
  • 2 crush garlic
  • 100 grams of Shiitakie mushroom (cut into 1cm thick slices)
  • 1/2 a packet of Enokitake mushroom
  • a pinch of salt
  • 1 Tbs of Oyster sauce
  • 1 Tbs of cooking oil
  • 1/4 tsp of bicarbonate of Soda (to keep the color of veggie green)


  1. Heat the cooking oil in a frying pan.
  2. Add garlic and fry till the edges are very light brown in color
  3. Add mushroom and fry for about 1-2 minutes.
  4. Then add broccoli & pak choi together with the salt/Oyster sauce/ soda and fry about 2 minutes
  5. Remove from heat, dish out and ready to serve. Enjoy!

Thursday, December 3, 2009

Peach Tart

Last weekend was a pretty long weekend in November as Hari Raya falls on Friday. Since I had an extra day off, I baked something new which I never tried before. Yes, it was a peach tart and the recipe source was from my favourite home baker HHB.

I tried cheese/chocolate/ blueberry tart before ( bought from bakery shop of course) but not any fruit tart. I don't know how will a fruit tart taste. I was so eager to try it out after looking at the photos of peach tart in HHB's blog. The color of the tart is so beautiful and it was nicely presented. I was so sure that the taste is going to be great as well. The taste of my own peach tart proof that I didn't guess wrongly. The taste of Almond in pastry and peach is a good match and it is just delicious. Thumb up!

My husband was telling me that the tart is quite big and it is going to take a few days for us to finish it. But you know what, we finished the tart within the same day as it was baked! LOL. I am sure that you are going to like it as well.

Here is the recipe ( adapted from
Peach tart by HBB)



  • 80g cake flour
  • 20g grounded almond powder
  • 30g caster sugar
  • 40g unsalted butter , soften at room temperature
  • 1 Tbs of lightly beaten egg


  • Lightly grease a 8" tart pan, set aside (The recipe is ideal for 18cm tart pan, but mine is slightly bigger)
  • Toast almond powder on high heat (in a pan) for 10 mins. Let it cool and set aside.
  • Mix sieved flour and ground almond.
  • With a manual whisk, cream butter and sugar till light and fluffy. Then add by 1 Tbs of lightly beaten egg.
  • Fold in the flour-almond mixture into the batter (I separately added 2 times).
  • Form and shape the pastry into a round ball. Wrap with cling wrap and chill in the fridge for about 20 mins.
  • Roll out the pastry in between 2 sheets of cling wrap (as shown in below pics).Remove one side of the cling wrap. Place it over the prepared tart pan. Mould the pastry into the tart pan ( It is obvious that my handling/moulding skill is lousy and you can see untidy pastry edges)
  • Use a fork to poke holes on the pastry. Bake in pre-heated oven at 180 deg C for 10 ~12mins until the edges are slightly browned. Let cool completely.


  • 10g cake flour
  • 80g grounded almond powder
  • 50g brown sugar
  • 50g unsalted butter, soften at room temperature
  • 1 egg, lightly beaten
  • 7 slices of peach (canned)
  • icing sugar for dusting


  • Well drained peach slices
    With an electric mixer, cream butter and brown sugar till fluffy. Add in the egg gradually.
  • Using a spatula fold in grounded almond. Sieve the flour into the mixture. Mix well with a spatula.
  • Spread the filling onto the cooled pastry base. Line with peach slices. Bake in pre-heated oven at 170 deg C for 30 ~ 35 mins. Let it cool, and dust with some icing sugar.
  • Ready to serve, enjoy!

    ကၽြန္မအပ်င္းထူၿပီးဗမာလုိမေရးၿဖစ္တာၾကာပါၿပီ။ အဲဒီအတြက္လည္းဘယ္လုိမွမထင္ၾကေစခ်င္ပါ။ အမွန္မွာေတာ႔ ၂ ခါထပ္ေရးမွာကို ပ်င္းေနတာ။ ဒီေန႔ေတာ႔ ၿပီးခဲ႔တဲ႔တစ္ပတ္ ပိတ္ရက္ကလုပ္စားၿဖစ္တဲ႔ သစ္ေတာ္သီးမုန္႔ အေၾကာင္းကိုတင္လိုက္ပါတယ္။ ကၽြန္မတစ္ခါမွ Tart မလုပ္ဖူးပါဘူး။ Blog ေလ်ာက္လည္ရင္းနဲ႔ဒီမုန္႔လုပ္နည္းကိုသြားေတြ႔ပါတယ္ (Link အေပၚမွာေပးထားပါတယ္)။သူ႔မုန္႔က အရမ္းလွၿပီး လက္ရာေသသပ္ပါတယ္ (ကၽြန္မရဲ႔ မုန္႔နဲ႔ေတာ႔ တၿခားစီပါ)။ ကၽြန္မသူ႔နည္းအတိုင္းလုိက္လုပ္တာ ၿဖစ္တယ္ ၊ အရသာလည္း အရမ္းေကာင္းပါတယ္။ စိတ္၀င္စားရင္စမ္းၾကည္႔ဖို႔ အေပၚမွာ လုပ္နည္းေလးပါတင္ေပးထားတယ္ေနာ္။