Killer Sugee Cake

Thursday, 28 March 2013


Wanna make a sugee cake that's light and fluffy? That's right, the Eurasian classic doesn't have to be dense and heavy. Let me, a half-Eurasian, show you how. What? You didn't know I'm half-Eurasian? Hey, half of Eurasian is Asian and I'm 100% Asian. That makes me 50% Eurasian, right?

Ang Ku Kueh (紅龟粿; Kuih Angkoo)

Friday, 15 March 2013

I've just made some 紅龟粿. Is it good? Heheheh . . . heh . . . . Is your mother a woman?

It's my virgin attempt but the results are as good as the best store-bought ang ku kueh in town. The mung bean filling is uber smooth, has a very strong "beany" fragrance and isn't too sweet. The "skin" is very chewy and yet very soft. I tell ya, this 紅龟粿 is really to die for.

Peanut Cookies

Wednesday, 30 January 2013

You don't need much special equipment to make peanut cookies.

If you don't have a food processor, you can pound the peanuts with a mortar and pestle.

The ingredients are mixed together in a bowl. It's done by the time you drag your electric mixer out and set it up.

Cashew Nut Cookies

Monday, 21 January 2013


Cashew nut cookies are pretty easy going. These bite-size morsels don't mind if you put in more of this or less of that.

Pineapple Tarts

Sunday, 13 January 2013

Good pineapple tarts start with good pineapple jam. Where does good pineapple jam start? Readymade, in a plastic bag? Common sense tells you that jam stored without refrigeration for god knows how long, in a plastic bag which can't be sterilized and isn't vacuum sealed, must be stuffed full of preservatives. And yet, the ingredients listed don't include preservatives. I wouldn't eat that kind of jam even if you paid me.

There's no reason why readymade pineapple jam can't be good, in theory. In practice, however, all those I've seen are of extremely dubious quality.

Making good pineapple jam is quite straightforward. It's basically mashed pineapple cooked with sugar till thick, and flavoured with star anise, cinnamon and sometimes cloves.

Kueh Bangkit

Friday, 28 December 2012

Bangkit isn't a kit for banging. "Bang" is "香" in Teochew and Hokkien; "kit" is "cake" mangled; "kueh" is . . . (just about) anything edible any local delicacy served kinda snack size. In short, "kueh bangkit" means fragrant cookies.

Butterscotch Popcorn

Monday, 17 December 2012

To make corn pop, the moisture in the kernel must be heated and turned into steam. When the steam builds up enough pressure, it bursts through the wall of the kernel, creating popcorn. The heat mustn't be too strong or the outside of the kernel would harden and stop the corn from exploding. It mustn't be too gentle either or the steam would leak out of the kernel and not explode.