Saturday, 29 January 2011

Kek Bahulu

I went for a run this morning ( to tell you the truth I haven't done any outdoor running for a very very long time). It was bitterly cold, so I had to run fast to heat up. Well for a start I managed 1.5miles run. Maybe one of my new year resolution..... keeping fit and healthy through healthy eating and excercise. :-)

After the run I had craving for my mum Chinese steam cake, it's easy to make and healthier than the butter cake options. The main ingredients of the cake is just eggs, sugar and self rising flour. So I whipped up the cake under 15minutes only but there is a little problem, I can't find my steamer. Well..... it can be baked too. Turn out well after all.

Kek Bahulu

  • 3 large eggs

  • 3-4 tbsp sugar

  • 100 gm self raising flour

  • 1 tsp vanilla essence
  1. Pre-heat oven to 180C.
  2. Beat the eggs and sugar till it's thick reaching ribbon consistency. Take roughly 8minutes.

  3. Then sift the flour into the mixture. Carefully fold in with spatula.
  4. Add the essence vanilla, mix well.

  5. Pour the mix into cake tin and bake for 20-25minutes till cook.

Verdict: I prefer the steam version as it's moist, the baked version is little bit on the dry side.

Sunday, 23 January 2011

Roast Duck with cranberry and sloe gin sauce

I made this dish over the Christmas period and forgotten to post the recipes here. I enjoy roast meat, be it chicken, pork, goose or duck. I chose duck as it's one of the more flavorful meat
A good roast duck should have that elusive, crispy skin while maintaining the moist and tenderness of the meat beneath. Total enjoyment to serve with slightly sweet sour fruity sauce, a perfect match made in heaven. Not forgetting a glass of Cabernet Sauvignon.

In order to create crispy skin remember the skin got to be dry(I mean really dry) and the need to prick the skin. Therefore, I normally prepare the duck a day before so that It has ample time to allow the skin to dry out.

Roast Duck with cranberry and sloe gin sauce

Ingredients (serves 4)

  • 2 kgs Gressingham duck

  • 1 lemon-cut into 1/4inch slices (*)

  • 3 tbsp honey(*)

  • 1 cup dry sherry/shaoxing wine(*)

  • 4 tbsp of soy sauce(*)

  • 800 ml of water (*)
  1. Pour the water in a pot, add lemon, honey, wine and soy sauce and bring to a boil. Once boiling turn the heat down and let it simmer for 20minutes.

  2. Hang your duck up on the neck with meat hook or string. Place a container below the duck before basting. Use the hot liquid from (1) and baste the duck all over. Once you've used up the liquid, pour back the collected liquid in the container and bring to boil again and repeat the basting process for another 2 time. Hang the duck and let it dry overnight. Keep the remaining liquid.

  3. Before you roast, use a skewer to prick all over the duck, this will allow duck fat to come out and not just bubbling beneath the skin. As duck is very fatty, remember to sit the duck on a roasting rack, and fill the roasting tray with water, so that the dripping fat will not splatter in your oven.
  4. Pre-heat the oven to 190C fan assisted. Once heated, place your duck breast up into the oven and roast for 40minutes. Then turn down to 180C, brush the duck with the liquid once and continue to roast for additional 20minutes. Then turn over the duck, baste and continue to roast for 25minutes. Turn over again and continue to roast for additional 15minutes. While duck is roasting you can prepare the sauce.


  • 200 ml sloe gin plus some soaked sloe

  • 2-3 tbsp cranberry sauce

  • 1 tbsp red wine vinegar

  • 2 tbsp chicken/veg stock.

  • 1 tbsp sugar (adjust depend on sweetness you desire)

  1. Put everything in sauce pan, gently bring to a boil and let it simmer, stir occasionally, until the liquid is reduce by half. This will roughly takes about 45minutes.

Carve the roast duck and serve with the reduced sauce and side vegetables and humble roast spud (potatoes).

All that is remaining- duck carcass

Sunday, 16 January 2011

Spicy Glass Noodle Salad

There is no perfect winter weather, it can be bright and sunny but stays cold or it can be mild but yet wet and windy. I'm so looking forward to early spring..........

To beat the winter blues, I try making some simple dish to replicate the taste of summer, to remind me sunny and warmer days are just around the corner. :-)

Rummaging through my pantry, fridge and my herby pot to see if I've any ingredients that needed to whip out something really quick and easy, let say spicy glass noodle salad.

Spicy Glass Noodle Salad

Ingredients (4 persons)

  • 150 gm dry glass noodle-cooked in boiling water for 2-3minutes till soft-drained

  • 1 medium carrot julienned

  • 2 shallots thinly sliced

  • handful of rocket salad

  • chopped spring onion/corriander

  • 2 tbsp of crushed roasted peanut


  • 2 tbsp of garlic oil

  • 1 tbsp of spicy chilli oil

  • 2 tbsp of light soya sauce

  • 1.5 tbsp honey

  • 2 tbsp fish sauce

  • juice of 1 lime/lemon

  1. Mixed well the sauce ingredients in a bowl.

  2. Then add in the glass noodle and toss well to coat the sauce.

  3. In a large plate, assembled the glass noodle and garnish with carrot, shallot, spring onion, peanut and rocket salad.

  4. Served and enjoy the simple salad.

One can also add cooked prawn, shredded chicken to add another dimension to the salad.

Monday, 3 January 2011

Happy 2011

Wishing all my readers a brand new 2011. Yes some of you already made new year resolution. As for me, I'm glad that I've 2 weeks break and shall resume work tommorow. Of course there were invitation to spend Christmas & NewYear in New York, but hey had to forego the idea as traveling during this period is kind of touch and go due to weather. It's nice during the end of year to slow down and relax before the hustle and bustle begins. Felt energize after this break.
I wish all of you a good year ahead and stay tuned for Apron's Delight recipes. Enjoy.

Seared scallop with garlic oil