Banana and Chocolate Chips Scones

These scones are nice to eat … my youngest daughter definitely love them! In fact, I had to do a re-run just to satisfy her 😀

Thanks to Bittersweetspicy for the recipe 🙂

The scones before going into the oven

Banana and Chocolate Chips Scones

1 cup self-raising flour
1 1⁄2 tbsp brown sugar
1⁄4 tsp salt
1⁄4 tsp cinnamon powder
3 tbsp or 45g butter, cold
4 tbsp low-fat milk
1⁄2 tsp vanilla essence
1⁄3 cup banana, diced (about half a medium banana)
1/4 cup semi-sweet mini chocolate chips

Preheat oven to 200°C .
Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, sugar, salt and cinnamon powder.
Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
Mix milk and vanilla in a small glass.
Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together.
Add the banana chunks and chocolate chips.
Continue to stir, adding more milk if necessary, just until dough comes together. Do not over mix.
Pat dough into a disk about 1inch thick.
Cut using a cookie cutter and place each piece on baking sheet.
Brush the top with some milk (optional).
Bake for 17-20 minutes, until light gold.
Cool on wire rack or eat warm.


Minced Beef Stew

Today, the R mood (rajin) overshot a bit …. hahaha…
For brunch, I baked homemade Artisan Bread and ate it with minced beef stew which I cooked early this morning.

The bread I made last night, after proofing for 2 hours, I put it into the fridge and before I began to cook the stew, I took out the dough and knead them, and then proof them again … after which they went into the oven. The recipe for the bread can be found here.

So today, fresh homemade bread and stew awaits us 🙂

The beef stew with the bread

I love the stew, easy to cook and tasty too! Would have made it more spicy but if I did so then my youngest daughter will not be able to eat it and so… “shrug” … more important it still tasted good 🙂

Minced Beef Stew

600 g minced beef
3 big potatoes – cut into small pieces
1 carrot – cut into small pieces
2 stalks of celery – chopped thinly
1 stalk coriander leaves – chopped
3 green chillies – sliced (add more if you want it more spicy)
4 onions – diced
4 garlics – chopped finely
1 tsp of Oregano leaves
2 tbsp of chili powder
1 can of diced tomatoes
1 big fresh tomato – diced
2-3 tsp cumin powder
1 cup of tomato sauce
salt, pepper and sugar to taste
2 cups of water
2 tbsp of cornflour (add a bit of water to mix)
a little bit of oil

– In a medium pot, add a little bit of oil.
– Add in the minced beef, stir fry for about 5 mins.
– Add in the onions and garlics. Keep stirring for another 5-8 mins.
– Add in all the other ingredients except for cornflour.
– Let the stew simmer till potatoes and carrots are cooked.
– Once the carrots and potatoes are soft, add the cornflour. Stir well.
– Taste the stew and do any adjustment to the taste as required. At this point, sometimes I would add either more tomato sauce or salt and pepper etc.
– Off fire and serve hot with either bread or rice.

Korean Egg Bread

Despite being sick today with runny nose and slight cough, I still had the desire to try making this egg bread known in Korea as Gyeran-Bbang.

Thanks to a cousin from my husband’s side who had recently ventured to know and learn how to cook Korean foods. We had fun chatting about which ingredients to use and where to get them locally, and she shared so many wonderful points on how to make Korean stew taste best using what we ingredients we have at home 🙂

I am one happy person to know and added another person on board who shared the same interest in Korean foods 😉

So back to this Korean Egg Bread … it’s a simple recipe and yet I like the taste of it … so do my youngest daughter. I believe kids would simply love it cos it does have the taste of pancake minus the syrup of cos 😉

For more visual details, you can go to this link

Korean Egg bread (Gyeran-Bbang)

Preheat oven to 200 degree C.

Ingredients & Method:
3/4 cup of milk
2 tbsp of vinegar or lemon juice
* Mix both together and stir well or you can just buy ready-made buttermilk from any supermarket.

1 cup of flour
1/2 tsp of baking soda
1 tsp baking powder
1/2 tsp of salt
3 tbsp of sugar
* In a big mixing bowl add all these together with a whisk

Then add 2 tbsp of melted butter or oil.
Add 1 egg.
Finally add the milk mixture (butter milk)
* Whisk them all together till there’s no lumps.

Use a large size 6 cup muffin pan
Grease the muffin pan with a bit of melted butter

Pour 2 tbsp of batter into each of the muffin cup
Then cracked an egg each into it.
After that top the egg with 1 tbsp of the rest of the batter.
Sprinkle some salt on top and also sprinkle some chinese parsley.
Finally grate some parmesan cheese over it (optional)

Note : You can either used chicken’s eggs or quail’s eggs. For me, I had used quail’s eggs and since the quail’s eggs are small, I added two into each muffin pan.

Bake about 20 to 25 mins.

Can eat it on its own or with prawn sambal or any sambal that you have a home.

Pau Sambal – Revisited

i have not made these ‘pau’ (spicy anchovies buns) for over a year. The other day my eldest mentioned her cravings for it and I made them yesterday. Within less than 15 mins…. All gone! 🙂

Alhamdulillah … during the iftar (breaking fast) time, the family members simply love them as do I cos this is also my favourite snack and this recipe has been with me for a long time 😉

Recipe can be found here.

Pandan Choc Chips Bread Pudding

I miss tinkering in my kitchen and so just now went about making this simple but delicious and fragrant bread pudding using screwpine paste (Pandan) and chocolate chips.


8 pcs of bread
Butter (use to spread on the breads)
2 cups of milk
3/4 cup of sugar
2 eggs
A pinch of salt
1 tbsp of pandan paste or you can grind a few pieces of screwpine with a bit of water and use the juice
Enough chocolate chips


– Whisk together the milk, sugar, salt, eggs and pandan paste.

– cut the breads into quarters and arrange into a baking pan.

– pour the liquid mixture over the bread.

– sprinkle enough chocolate chips all over it. Leave it aside for 15 mins.

– after 15 mins, bake it in the oven at 170 degree C., for about 20 mins or until it becomes golden brown on top.

– cool it and can serve with ice-cream at the sides


Bread Pudding with Almonds and Choc Chips

Bread Pudding wif Almonds and Chocolate Chips

This recipe, is not only good but simple to make. A keeper indeed! Thanks to Sis M for sharing the recipe sometime back ago 🙂

You can serve the pudding with a side of ice-cream or just eat it as it is … really yummylicious! I like it!

Ingredients :
6 pieces of bread
3 tbsp sugar
2 eggs
600 ml of fresh milk
1/2 tsp of vanilla essence
1/2 tsp of cinnamon powder (i opt out using this cos I do not like it)
sufficient sliced almonds, raisins and chococlate chips

Method :
– spread butter on both sides of the breads and then cut into 4 triangles, arrange half the bread pieces into a small baking dish. I used a round aluminium tray.

– Beat eggs, sugar, milk, vanilla essence and cinnamon powder togther in a mixing bowl. After which, add the raisins and stir.

– Pour half of the milk mixture into the baking tray with the bread pieces, then add the rest of the bread pieces before pouring the rest of the milk mixture over it.

– Leave it aside for about 10-15 mins.

– Next, sprinkle generously the sliced almonds and chocolate chips on top.

– Put into the oven. Baked in a preheat oven at 180 degree C., for about 25 mins or till its golden brown.

– Cool and serve it with ice-cream or just as it is.


Bread Rolls


I made these rolls last week. This recipe is a keeper. In fact, using the same recipe, I can make bread with fillings in it.

Ingredients :

1 1/2 cup milk
1 tbsp butter
1 tbsp dry yeast
3 tbsp sugar
1 egg – room temperature and beaten
4 cups of bread flour or plain flour
2 tsp salt

Method :

– Heat the milk and butter till warm and butter has melt. Stir a bit.

– Add the sugar and yeast, stir and set aside for a few minutes. Then add the room temperature beaten egg. Stir again.

– Mix the flour and salt in a bowl. Add the yeast mixture just now and stir till thoroughly combined. Put a lid on the bow (leave a gap). Let the dough rise until double its size

– Punch the dough to release the gas on a floured board. Knead the dough for a few minutes. Then shape into 12 rolls and place them in a greased pan. Let the rolls rise (about 1 hour or more).


– Preheat the oven to 170 degree C. Place the rolls in the oven and bake for about 20 mins or till the tops of the rolls are golden brown.

– Remove from oven and immediately brush the tops of the rolls with melted butter. Lift the rolls out of the pan and leave it to cool on a rack.




Artisan 5 minute bread

A big Thank You to Sis L and B, for sharing their stories on bread making recently. Upon hearing and seeing the effort they made, I was motivated to start making bread again. This time it’s trying out this Artisan 5 minute bread. This is the recipe shared by L. A simple and easy to follow recipe. Anyone can try it and I can guarantee there will be success and no failures as long as they do it as told.


Artisan 5 Minute Bread

See the video on how to make this bread here.

I made this today, woke up at 4.30 am just to bake it 😉


I made the dough last night and after the first proofing, I placed it in the fridge. At 4.30 am, I cut the required amount I need for my bread, and leave it to proof again for another 90 mins before baking it in the oven. By then, it was 6 am. Half an hour later, I had a freshly baked bread and even better, I was able to have it for my breakfast 🙂

Artisan 5 minutes bread

Ingredients :

3 cups of lukewarm water
1 ½ tbsp. of salt
1 ½ tbsp. of yeast
6 ½ cups of bread flour


In a tub, pour the water, salt and yeast. Stir a bit. Then add the flour. Mix well using a spatula or mixer.

Close the tub with an opening (just a small one to let the gas out). Leave it in the room temperature for 2 hours for the dough to rise.

After the 2 hours, keep the dough in the fridge to use anytime within 2 weeks.

To bake :

Cut the portion you need from the dough, cover your hands with flour and begin to fold in the flour from top to bottom and mould the shape of the dough to your preference. Place in the baking tray or loaf pan. Leave it to proof (rise) for about 90 mins before baking it in the oven at 180 degree C for half an hour.

Note : I did not use hot water in the oven cos not sure how it will affect my oven. Still the results is good, so can do without that method if you want.




Raspberry Jam Donuts

Made these today.


Raspberry Jam Donuts, a recipe by Gary @ MasterChef Australia. To view the original recipe and the video on how to make these, click here.

I did not have Lavender so I skipped it.  It is indeed easy to make and turns out good. Within minutes, two big plates of the donut was gone … consumed by my kids 🙂

Here’s how to make them … and for one batch, you can actually get more than 3 dozens of donuts 😉

Raspberry Jam Donuts


440 ml milk
100 g unsalted butter
75 g caster sugar
4 eggs
20 g fresh yeast (I used 10 g of dried yeast)
600 g of plain flour
Vegetable oil for deep frying
200 g of raspberry jam
100 g caster sugar


Heat milk in a saucepan until tepid (37°C on a thermometer).
Whisk in the butter, caster sugar and eggs.
Add the yeast and whisk thoroughly.
Combine flour and ½ teaspoon of salt in a large bowl and make a well in the centre.
Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for 45 minutes – 1 hour.


After allowing the soft batter to proof for about 1 hr

Pour oil into a saucepan until one-third full. Heat over medium heat. Spoon donut mixture into round balls into the hot oil.
Cook for 3-4 minutes or until golden and cooked through. Remove and drain on paper towel, then toss in the casterr sugar.

Spoon jam in a small piping bag with a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill.

Ready to serve.



Raspberry Jam Donuts


Kuih Janeket

Kuih Janeket or otherwise known as Kuih Kundas, is an old school tradisional Malay snack.  More known with the name Janeket rather than Kundas, this snack is good for either breakfast or afternoon tea. It’s simple to make.

Janeket :

225 g of plain flour
150 g sugar
2 tbsp bicarbonate soda or potas
110 ml water (sometimes I would add coconut water just a bit cos it can help make the dough soft even when it’s cold)
Oil for deep frying

MIx everything and knead to become soft dough that does not stick to the bowl.  Let the dough rest for about 10-15 mins. Then take a bit of the dough, roll it till about 1 cm in thickness and deep fry it.  Keep turning the dough so that it will puff out nicely. Fry till it is golden brown. Serve hot.