Cantonese Braised Beef Brisket 

Ingredients :

  • 500g beef brisket chunks
  • 10g old ginger
  • 700g raddish chunks
  • 10 pieces of thick fried bean curd skin
  • 1 packet of fresh mushroom


  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon sea salt
  • Dash of five spice powder
  • 1 tablespoon oil


  • 3 rice bowl water
  • 1 beef cube
  • 3 tablespoon Yu Chu Sauce (瑤柱)
  • 1 small piece rock sugar
  • 2 tablespoon corn starch and 1/4 cup water to thicken the gravy at the end of cooking


  1. Marinate beef brisket and set aside for 30 minutes. Pan fry brisket on a hot pan to sear the surfaces. Remove from heat and set aside.
  2. Pour 3 bowls of water into a pressure cooker. Turn on the heat. Add in ginger, beef cube and Yu Chu sauce. Add in the seared brisket when the gravy boils. Cover with the lid and secure/lock. Heat till the second ring is visible and cook for 15 minutes. Turn off the heat and release the pressure as stated in your pressure cooker manual. Unlock and remove the lid of cooker to add in the raddish and bean curd skin. Cover with lid and lock. Heat up the cooker till the first ring is visible and cook for 5 minutes.  Turn off the heat and release the pressure as stated in your pressure cooker manual.
  3. Heat up the pressure cooker without the lid. Add in mushroom and thicken the gravy with the cornstarch solution.
  4. Ladle the content into a big bowl and serve with rice.

Flaxseed Sourdough

100g starter
100g milk
85g water
100g bread flour
100g all purpose flour
33g whole wheat bread flour
17g milled flaxseed
1g instant yeast
5g salt

Mix all the ingredients to form a soft dough. Stretch and fold 4 times at 20 minutes interval. Cover dough and let it proof for 1 hour at room temperature 27°C. Shape and proof for 50 minutes. Bake in Dutch Oven at 245°C, covered, for 20 minutes. Remove lid and bake at 220°C for another 16 minutes.



Pumpkin Sago Cream

2013-01-05 16.14.10

This is a light dessert cream soup with sweet orange colour. Though the amount of the ingredients is really up to individual preference as it does not cause the texture of the dessert to change much, too much sago will make the texture gooey.

Pumpkin Flesh from half of a pumpkin
Sago half a cup
Rock sugar 1 cup
Water 800ml

Coconut milk (optional)


1. Cut pumpkin into small pieces roughly 2 cm by 2 cm cubes. Rinse the sago with tap water and then soak it in a bowl of tap water.

2. Put pumpkin cubes together with water in a saucepan and bring it to boil.

3. Discard all the water from the saucepan and fill it up with tap water again and bring it to boil. Let it simmer till the pumpkin cubes soften.

4. Turn off the heat and use a hand-held blender to puree the pumpkin in the saucepan.

5. Add the rock sugar and stir till it dissolves. Drain the sago and pour it into the pumpkin puree. Cook till the sago become transparent. Lastly, add in half a cup of coconut milk and serve.

Pineapple Tarts 2012

I’ve made loads and loads of pineapple tarts this year for my own family’s consumption pleasure and addiction. Each time I made with different dough recipes and shaped the  tarts differently. But I used only the ready-made pineapple jam from AAA. The last batch which I made on 28 Jan was the best so far. It’s not that the rest were not good. But the last batch was the best as it’s easy to make, pastry was not crumbly and did not bring down the jam’s flavour. Nice, nice, very nice.

Dough Recipe adapted from Mary Gomes’ “The Eurasian Cookbook”:

500g plain flour

1 teaspoon baking powder

1 egg

1/2 teaspoon salt

3 tablespoon boiled cooled water

250g butter, soften at room temperature


1. Mix flour with baking powder in a bowl.

2. Break in egg.  Mix till mixture is crumbly.

3. Dissolve salt in water. Add salt water to the flour and egg mixture and mix well.

4. Add butter and knead until dough is well blended and leaves side of bowl. Leave it to stand for 5 hours or overnight in the fridge.

1 egg for egg wash.


Preheat oven to 200 degree Celsius.

1. Pinch off some dough (enough for one tart) and place between plastic sheets. Flatten it with a rolling pin to a thickness of 1 cm. Use a pineapple tart pastry cutter to cut out a tart. Repeat until you use up the dough.

2. Line a baking tray with baking paper or wax paper. Place tarts on the baking tray and prick the center of the pastry with dessert fork. Bake in preheated oven at a temperature of 200 degree Celsius for 8-10 minutes.

3. Remove tarts from oven and brush side of tarts with egg wash. Place balls of pineapple jam each weighs about 10g on the centre the tarts.

4. Turn baking tray around and place it in oven to bake at 170 degree Celsius for another 8-10 minutes till tarts turn light brown.

2011 X’mas Turkey 2011年圣诞节火鸡

在圣诞节的一周前,见到冰箱里有一杯酸乳酪,就上网搜寻有什么食谱可以把“它”用掉。参考了几个食谱后,用了酸乳酪来腌一整只鸡, 隔日把鸡烤熟做晚餐吃。鸡肉非常的多汁及香嫩。于是,我决定依样画葫芦,用酸乳酪来炮制5.422公斤的 Butterball  火鸡.

I found a cup of yogurt a week before Christmas and was wondering what I could do with it. So I did some searching on the Internet and decided to use the yogurt to marinate a chicken. I let the marinated chicken sit in the fridge overnight. I roasted it the following evening and the meat was succulent and tender. And this gave me an idea of what to do with the 5.422 kg Butterball for Christmas Eve  party.

This is what I did with the Butterball the day before the party:

1. I cut up the turkey in 4 pieces, breast, wings and back, 2 thighs. Leave the skin on.

2. Wash and pat dry the turkey parts. Season the turkey with salt and herbs.

3. After 30 minutes, mix curry powder, more herbs and spices, honey or syrup into 2 cups of yogurt. Rub the turkey parts with the yogurt mixture. Keep turkey parts into air-tight containers and leave in the fridge overnight.

4. About 4 hours before the party, take out the breast and the back (with the wings) and let it sit on the counter for about 1 hour or 2 to return to room temperature. Preheat oven to 230 degree Celsius. Reduce temperature to 160 degree Celsius and roast the turkey 18 minutes per pound or 450 g for unstuffed turkey or 22 minutes per pound for stuffed turkey. Baste the turkey with the pan juice every 20-30 minutes throughout the roasting. Turkey is done when internal temperature reaches 87 degree Celsius.

5. As mentioned in step 1, I had cut up the turkey into 4 parts to reduce the roasting time. I measured the weight of each parts to calculate the roasting time per piece.