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Hi! Thanks for visiting my humble blog :) My name is Alice. I'm a mother of two, a girl and a boy, married to just one man LOL! I love food, I love cooking, I love baking, and it has been growing even stronger with my ultimate love for my family - they're my best customers :) This blog is my e-recipe book, a means of sharing and learning one another. To connect, I'm just an email away: ilove.icook.ibake@gmail.com... Have a great day!


Sunday, November 30, 2014

Easy Avocado Banana Coffee Pudding

A month hiatus after a couple of weeks rough thunderstorm in my life, I guess it's time for me to live
It's gonna be different from now on, and nobody say it's going to be easy
There are still more days of sorrow than joy and more nights of tears than peaceful sleep
But I have to gather my strength and learn to live with it, one day at a time
Okay, let's start with this
Still not in the mood for something complicated so here's one easy delicious dessert, not to forget considerably healthy

What you need:
1 ripe avocado, pitted and peeled and cut into chunks
2 medium (or 1 extra large) over ripe banana, peeled and cut into chunks
25g packed light brown sugar
60ml fresh milk
1 tbsp instant espresso powder
1 tsp vanilla extract
a pinch of salt
1 tbsp agar agar powder
  1. Mix milk, espresso powder, brown sugar, vanilla extract, salt and agar agar powder in a mug and stir well til all dissolved
  2. Using Bosch MaxoMixx Hand Blender's blender attachment add in avocado, banana, and coffee mixture and blend til smooth (I used speed 2)
  3. Transfer to a small pot and bring to boil, stir continuously
  4. Transfer to ramekins and chill in the fridge

I kept them in the fridge overnight for maximum result which a good decision
I enjoyed this soft pudding so much. Try it and hope you enjoy it as much as I do :) 

Friday, October 31, 2014

Indonesian Basic White Condiment Paste

Indonesian dishes are well known for the usage of rich herbs and spices which contribute to the distinctive fragrance and taste. Mostly, they're grinded together into paste form and cooked with any kind of meat of your choice, fish or others such as egg, tempeh or vegetables
One thing is, it can be quite a hassle to prepare. We're talking about lots of chopping here, that is a hassle to me :)
Preparing the basic paste in advance is proven to be really helpful in cutting short the tedious process. Just take it out from the freezer, thaw and cook accordingly
Many Indonesians do that. Including me. We all have our own version of recipes, adjusted to our liking. And here's my version :)
For 4 servings (each serving can be used for cooking 1 whole chicken or 2 large fish)
What you need: 
300g shallots
120g garlic
120g candlenut
30g coriander seeds
2 1/4 tsp salt
1 1/4 tsp sugar
1 1/4 tsp ground white pepper
240ml water
120ml canola oil
6 pcs Indonesian bay leaves
6 pcs kaffir lime leaves
3 stalks of lemongrass
1 thumb size of old ginger root
1 thumbs size of blue ginger
  1. Peel and cut shallots and garlic (shed the tears away, ladies! I cried so much during this step LOL). Grind together using Bosch MaxoMixx Hand Blender’s XL chopper attachment
  2. Chop candlenut into small piece. Peel both ginger and pound lightly. Also lightly pound lemongrass
  3. Heat wok and dry fry candlenut, remove from heat. Dry fry coriander seeds, remove from heat. Grind them together using Bosch MaxoMixx Hand Blender’s XL chopper attachment
  4. In a blender, grind together shallots mixture and candlenut mixture, salt, sugar, pepper, water til forms smooth paste. I used Bosch MaxoMixx Hand Blender's blender attachment speed 4
  5. Transfer to a wok and cook for a few mins til hot
  6. Add in oil, both leaves, lemongrass, both ginger
  7. Let cook over medium low fire until fragrant and well cooked, stir occasionally
  8. Let cool, discard leaves and roots, and divide into 4 airtight containers or glass jars
  9. Keep in the fridge for a week or two or in the freezer for a few months

Dry fry coriander seeds
Chop and dry fry candlenuts
Cut garlic and shallots
Bosch MaxoMixx Hand Blender’s XL chopper attachment
Grind mixture of candlenuts and coriander seeds
Now is the garlic and shallots' turn
Using blender attachment, blend both candlenut mixture and garlic mixture with water
Smooth paste is formed
Cooking the paste with other ingredients
Now that the paste is ready, time to cook a dish :)
This time I cooked turmeric grilled chicken using the paste
I grinded a thumb size of turmeric (or you may use 1 tsp of ground turmeric) and mix in to the paste, and I got a yellow paste

And this is how I prepared the grilled chicken:

1. Rinse well a whole free range chicken and into 8 parts. Rub all over with salt and juice of a large lime. Set aside for a few minutes, do not rinse. In a wok, mix in chicken parts with yellow paste and water (I used about 1 1/2 cup)
I included the leaves and roots used beforehand to make the paste


2. Let boil and then cover, simmer over low fire til the water reduced in quantity and thickened

3. Grill until browned. Brush the chicken all over with the remaining yellow paste during grilling

Here it is :)

The yellow paste

 Yummy yummy succulent chicken. You may deep fry too, but I prefer grilling them. I find it's more flavourful

You may use the white paste as it is, or turn it into yellow paste like I did, or adding chilli to turn into red paste. Very versatile, I must say :)

Thursday, October 30, 2014

Halloween Snacks

So not in the mood for cooking, baking, blogging or even anything at all
I am actually having a very stressful time right now
But promised my kids to make something for Halloween, so here they are

Bread with 'mud' and 'worms' done solely by Abby

Hotdog bun with 'bloody finger'

Chocolate cake topped with 'soil' and 'worms'  decorated by both Abby and Ian

Sorry for the pictures quality, all taken using my mobile phone only with slight editing

Monday, October 27, 2014

Pumpkin Steamed Muffin

Such a right timing to make these muffins. I have been craving for it :)
Soft and fluffy, not too sweet yet yummy, I didn't get the typical yellow colour because I replaced half of the caster sugar with brown sugar. And I used local pumpkin which the colour is not so distinctive. I usually always prefer Japanese or Australian, but my luck only met with local one at the right timing when I had plan to make this LOL

Recipe is from Food for Tots
What you need:
125g pumpkin, steamed and mashed
1 large egg (64g with shell)
120g caster sugar (I used half brown sugar)
1/2 tsp salt
100g coconut milk
30g extra virgin olive oil
200g cake flour
1 1/2 tsp double acting baking powder
  1. Mix cake flour and double acting baking powder in a bowl, set aside
  2. Preheat steamer, wrap the cover with clean cloth to prevent condensation during steaming
  3. Hand whisk egg til foamy. Add in sugar and salt and continue whisk til sugar and salt dissolved
  4. Add in coconut milk, oil and pumpkin in sequence, mix after each addition
  5. Make a well in the centre of the flour mixture and pour in wet mixture in 3 batches. Fold with spatula til blended and no trace of flour
  6. Spoon batter til 80% full. Steam over high heat for 15 mins - do not peep
  7. Check with skewer if the muffins are done, it should comes out clean
  8. Remove from steamer to the cooling rack
  9. Best served warm

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Wednesday, October 22, 2014

Fluffy Whole Wheat Pumpkin Pancakes

Every time I make pancakes, I always use the recipe from Nigella Lawson, my favorite. Light, fluffy and yummy
Now I have another keeper recipe. Adding pumpkin puree makes the pancakes more moist, which is good. Another plus point, it's healthier version, too with only about 130 calorie per pancake using 1/4 cup batter. Additional calorie will be when maple syrup is added - which of course can't be missed :)

Recipe is from Better Homes and Gardens with slight modification

What you need: 
(below is half from the original recipe)

1 cup whole wheat pastry flour 
1 1/2 tbsp packed brown sugar
1/2 tbsp baking powder
1/4 tsp salt
210ml 1% low fat milk
2 medium eggs, lightly beaten
90g pumpkin puree
30ml canola oil


  1. Mix flour, sugar, baking powder and salt in a bowl
  2. In another bowl, mix milk, eggs, pumpkin and oil
  3. Stir in milk mixture into flour mixture til slightly lumpy (do not overmix)
  4. Heat a nonstick pan and oil slightly. Pour 1/4 cup of the batter and cook til bubbly. Flip and cook the other side til browned
  5. Serve warm with maple syrup

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Monday, October 20, 2014

Pumpkin Kaya Jam

I love kaya jam. The only reservation is the high calorie LOL
This is a healthier version of kaya jam using pumpkin as the main ingredient
Love it! So delicious eaten with toast :)

There are a few recipes I'd like to try. I chose the recipe from HERE as this is the easiest and fastest among all
Somehow mine was not brown enough, it's more to yellowish - which I do not mind, as the taste conquers all :)

What you need:

500g pumpkin, steamed and mashed
300g coconut milk
180g brown sugar
2 tbsp custard powder
1/2 tsp salt
4 pcs of pandan leaves


  1. Mix coconut milk, sugar, custard powder, salt and then add in to the mashed pumpkin. Stir well and sieve (I used my blender to do the job)
  2. In a non stick pot, pour the pumpkin mixture and cook over low heat. Add in pandan leaves. Cook and stir constantly until the mixture thickened, about 15mins
  3. Remove pandan leaves and let the mixture to cool. Keep in the sterilized jar and chill in the fridge

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Saturday, October 18, 2014

Prawn Paste Chicken (Har Cheong Gai)

A dish commonly found  in many cze char stalls in Singapore, yummy delicious sinful deep fried chicken marinated in shrimp sauce

My drumlettes were too well coated with thick batter they turned out so crispy, yum!

Crispy on the outside, juicy on the inside. Finger licking good! :)

Recipe adapted from DreamersLoft

What you need:

Marinate together:
20 pcs drumlettes (original recipe: 10 wings)
2 tbsp shrimp sauce
2 tbsp chinese cooking wine
1 tbsp sesame oil
1/2 tsp pepper

For the batter:
50g plain flour
50g tapioca starch
1 small egg
1/8 tsp baking powder
1/8 tsp baking soda
60ml water


  1. Mix all marinade ingredients, make sure chicken are thoroughly coated
  2. Mix all batter ingredients til form smooth paste and add in to the chicken mixture
  3. Mix everything well, store in an airtight container and leave in the fridge for up to 2 days (mine was overnight)
  4. Heat oil over medium heat and deep fry chicken til golden brown and crisp. Drain and serve


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