Soft & Spongy Banana Cake

Published March 19, 2013 by rainbow28

# Recipe from Small Small Baker.

It’s been quite awhile since my last bake for Banana cake.  Bought a bunch of banana on Sunday.  Finally, the mood of baking is back.  Went out to NTUC to buy some ingredients as a few items expired and got to replenish some stocks.


Ingredients (make one 8″):

150g eggs

130g sugar

200g banana (very ripe, cut into small pieces)

150g cake flour

1/2 tsp baking powder

1/4 tsp baking soda

100g corn oil


1. Sieve flour,baking powder, baking soda together twice and set aside.

2. Whisk eggs, sugar & banana at max speed till stiff/ribbon stage.

3. Fold in sieved flur and mix well.

4. Add in oil and mix well till batter is shining and flowing.

5. Bake in preheated oven for 40-45 mins over 160 degree heat.



Aspiring Bakers #28: Salted Egg Yolks Chicken

Published March 6, 2013 by rainbow28

# Recipe extracted from Table for 2…. or More.

Hubby & I have always love dishes with salted eggs.  Even our favourite seafood, crab, we tried in salted eggs style too.  It’s really yummy.

This round, I’m using Chicken Breast Meat.  The next round, I might try with prawns.  It’s not difficult to get the ingredients.  I bought all from NTUC. 

I must remind myself to get everything ready before I on the fire.  I fried the garlic till too long and it’s burnt. 




350gm Chicken Breast – Diced

1/3 tsp salt


1 egg white

1 cup potato flour 

oil for deep frying 

Dry chicken properly. Mix chicken with salt and pepper. Then put in egg white. Marinate for half an hour, at least. Coat whole pieces of chicken with tapioca starch. Dust off extra starch.

Deep fry chicken pieces until golden and crispy.


2 Tbsp butter

2 sprigs curry leaves, remove from stem, leaves only

1 or 2 bird’s eye chilli, sliced

3 salted egg yolks, steamed and mashed

2 Tbsp evaporated milk

1 tsp oil

1/3 tsp salt

½ tsp sugar

In wok, on medium heat , put in oil, garlic and butter. When butter has melted, put in sliced chilli and curry leaves. When they are fragrant, put in mashed egg yolks, with spatula, try to flatten the yolks into the oil and cook until it look bubbly and fragrant (won’t take long). Turn heat to low and put in milk, salt and sugar. Turn heat to high and and cook until very bubbly. Put in chicken and toss until well coated.

* I am submitting this dish to Aspring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.

Strawberry Jellyheart Cheesecake

Published March 5, 2013 by rainbow28

My nieces been asking me to make Jelly Heart Cake.  Was wondering what is that.  Finally, found a recipe that looks yummy from Happy Home Baking.

It’s really easy, just that after every steps, must wait for some time.  First step, 30 mins, second step, at least 4 hours and last but not least…  I cut my cake the next day.  🙂

My niece came to my house after school.  She had 2 pcs and said it’s yummy.  And she packed 2 pcs home too.  hee….  Glad she likes it. 





110g digestive biscuits(about 8 pieces), chopped into fine crumbs

40g melted butter


250g cream cheese, soften at room temperature

50g icing sugar 1 tablespoon gelatin powder

40ml boiling water

1 teaspoon vanilla essence

1 box Jelly crystal (strawberry flavour)

1 cup boiling water 1 cup cold water

Some strawberries, cut into heart shapes


1. Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 18cm cake tin. Chill for 30 minutes.
2. Place gelatin powder and boiling water in a bowl. Heat a pot filled with some water until just simmering and place the bowl inside the pot. Dissolve gelatin and boiling water in the bowl. Keep warm.
3. With an electric mixer, beat cream cheese , icing sugar and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.
4. Pour the cheese mixture into the cake tin. Layer the strawberries on the cheese mixture. Chill for at least 3 to 4 hours.
5. Dissolve the jelly crystal in the cup of boiling water, followed by the cold water. Pour the jelly on the cheese mixture. Let it set before removing from the cake tin.

Aspiring Bakers #28: Double-Boiled D.O.M Chicken

Published March 4, 2013 by rainbow28

# Recipe extracted from Cooking Crave.

I found 2 bottles of D.O.M in my kitchen’s cabinet. One is unopen, another is a small bottle and is opened. So, I decided to google and see is there any expiry date for D.O.M. And I chanced upon a recipe that is simple and looks yummy.

Went marketing and bought ingredients for this recipe. I bought thigh instead of drums.

20130318-232534.jpgdouble boiled chicken


1 chicken thigh

3 tbsp D.O.M

1 tbsp ginger juice (grated and squeeze the juice out)

5 tbsp water


10 red dates

1/2 tsp sesame oil

Pinch of salt (I did not add and it taste sweet due to red dates)


Remove all the fat you can see on drumsticks and raise it to clean with water. Place the chicken drumsticks into the double-boil pot. Add in ginger juice, D.O.M, water, sesame oil. Rinse the wolfberries and red dates before add into the pot. Cover the pot and cook the chicken on high heat until the water at the lower layer of the double boiler are boiling. Lower down the heat and continue to cook for about 40 minutes. Switch off the fire and place the chicken drumsticks on a bowl. Stir in some salt into the chicken soup and pour the soup onto the drumsticks. Serve hot with or without rice.

* I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.