White choc cranberry oatmeal cookies

I had 5 of these for diner despite my cough, flu and impending fever. They were delightfully sweet, but it came from the cranberries and white chocolate. I love the way white chocolate complements all berries, a balance which neither milk nor dark chocolate can match up to.

The cookies were a little soft, but not chewy in the way I wanted them to be. I’m always at the 2 extreme spectral ends; they’re either crunchy (I like crunchy!) or cake-like soft. If only I could make cookies like the ones sold at Subway. Somebody, teach me? 🙂

I wanted a hint of citrus, so I prepared some orange zest which I absent-mindedly left out while making the batter. The white chips from Phoon Huat were also too minuscule to be savoured. What a pity… BUT STILL, despite my little mistakes, they were awesome. Next time round, I’ll remember the zest and use Ghirardelli white chips. It’s so hard to find quality ingredients in Singapore. Some niche supermarkets carry the more interesting ingredients, but price wise… If I could go to Australia again, I’ll ship a truckload of chocolate and cream cheese back!

And when time and money permits, I’ll start investing in some food props.



The best king prawns ever.

King prawns with mayonnaise and shredded mozzarella cheese, de-freaking-licious! I’m a diehard seafood fan, and I’ve gotta eat my fill before I have to start worrying about cholesterol levels. Eileen’s mum ALWAYS makes them whenever we go over, love her mum!! Dad bought some huge prawns back today (not huge enough for me though) so we had the exact same thing for lunch. My mittens brushed against the heating coil of the toaster for a split second and good lord, there was a small spark and fire! If those were my bare fingers, I’d be in Changi hospital weeping away, swearing never to go near the oven or toaster again. Anyway, Mum said that the prawns were too fishy (they were very very fresh though) so the next time round, we’ll probably add some garlic or whatsoever, and definitely more cheese.  I’m turning into the weekend resident chef who cooks, bakes, eats and watch dramas on TV! At this rate, I’m never gonna get my school work done

A sunny side up toast!

This has to be my best breakfast treat so far! Fuss-free, quick and tasy. No need for oil, frying pan or cleaning up; all you need is foil.

Spread some tuna, lace it with mayo, crack an egg, drizzle some sauce and then sprinkle pepper. Pop it on the toaster, wait, and then gobble. Make sure the yolk doesn’t overcook, or there’ll be no oozy yellow goodness to flood the toast and make your day!

Cardinal sin: Durian buttercream cake

Instead of doing my evening run last night, I was in the kitchen licking durian buttercream.  If I hadn’t promised Dad a durian cake when he returned from his trip, I wouldn’t have attempted a layer cake that soon. True enough, the sponge layers were terribly uneven, but taste wise… divine. This cake may not cater to western palate, but if you love durians, you have to try this out!

I warned my Dad that it wasn’t anywhere near healthy, but he polished off the entire slice for breakfast this morning. The durian flavour was very intense, but I personally would have liked it to be very, very, very intense haha! And check out the durian fibers! Unless you blend the durian flesh into pulp, the fibers will get entangled in your whisk. It’s okay, you can always wrestle it out with a fork like I did.

It was virtually impossible to remove the entire chunk of flesh from the seed, so whatever that wouldn’t come off went straight into my mouth! Because of the durian, it’s even more expensive to bake this than a cheesecake.

The sponge itself tasted so good warm, I couldn’t help but pinch a little. God knows how many calories I consumed in the process of making the cake!!

This was after I covered the cake with durian cream last night. I didn’t have a lazy susan turntable or offset spatula, so I had to make do a normal spatula and uh… chopping board. My mum laughed and said it looked like shit At least it tasted good!

Terrible layering but the copious amount of durian made up for it! I halved the sponge recipe but used 2/3 of the buttercream, can’t be stingy when it comes to durian nom nom nom! The amount of butter the buttercream recipe called for scared the bejesus out of me, so I reduced it from 200g to 150g. Even then, I could still taste a hint of the butter when the cake was still warm I really, really hate buttercream, whipped cream or any cream that greases my mouth. Fortunately, I could barely taste the butter after chilling it overnight. Unfortunately, I know it’s still there. The next time I make this, which I definitely will if time permits, I’ll reduce the butter even further and chuck in even more flesh! It’s gonna be a close-to-pure durian cake, and not durian buttercream!


Eileen’s sugar cookie

People swear by their mothers’ or grandmothers’ recipes. For me, I swear by my best friend’s. Eileen first baked these for us in Secondary 3 – I fell in love with it immediately. The cookie was crisp, sweet and not too buttery. I still don’t know the difference between a butter and sugar cookie, but I like my plain cookies crunchy and grease-free.

Despite the countless photos we took together, there’s not a decent one of the 7 of us in school uniform 😦

The cookies looked a little pale, I don’t know why! Maybe I’ll add in brown sugar next time round.

Anyway, I went on a sugar cookie craze after that and my maid would make them all the time without even me asking. Some time and some how later, the sugar cookies disappeared and Eileen hardly brought them to school anymore. 2 weeks ago, they came right back into my life in a huge pack as a concert gift from her. I couldn’t stop munching and I knew I had to make them again!!

This is the 2nd year that we’ve all graduated, but I still miss AHS very much. As ugly as our uniform may have been (think long pleated white skirt, blouse with metal buttons, and the fugly school socks that cost $5 a pair!), I think we all looked happier back then.



I started this blog with the intention of jotting down all baking escapades, but onigiri will do as well! I’ve always had an aversion towards rice, until Graci fed me origini during our torturous 3 period math lecture last week. There were anchovies, seaweed and sesame seed; simple but very, very delicious. Because it was her lunch, I resisted stealing a few more.

When it comes to the long grains that the Chinese eat, I stay away from that. But Japanese rice is different; I remember polishing off a bowl every single meal when I was in Korea.

All you need is some vinegar and furikake , and it’s probably as good as fried rice. You can probably just eat it like that!

I added in wasabi salmon tuna as a filling, but thought that the tuna overpowered the rice. Maybe it would have been better if I mixed the tuna in. You can probably throw in anything you like, salmon, meat, anchovies, anything of your preference. When someone who hates rice says that onirigi is good, it has to be good!