Friday, July 27, 2012

Carrot Cake Muffin


It's been a while since I baked, and this was made a while back for a gathering with some friends who brought their toddlers along. I know there's a few camps about giving kids sugary stuff beyond or before a certain age. I haven't decide which camp we will be but this cup cakes has the natural sweetness of carrots and raisins, so if you decide to scale back the sugar amount in the recipe, I'm sure it will still be delicious :). Most of the 'sinful' stuff can be blamed on the icing, but this is made from cream cheese which you can lightly sweeten to 'convince it is a dessert', using the words of Jamie Oliver. This recipe is adapted from Alex Goh's Carrot Muffin recipe.

140g margarine
180g sugar
1/2 teaspoon salt
40g honey
2 eggs
400g milk
400g plain flour
3 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder
220g grated carrots
100g raisins
115g cream cheese
50g soft butter
150g icing sugar
grated zest of one orange

  1. Cream the margarine, sugar, salt and honey until light and then add in one egg at a time, ensuring it is smooth and light.
  2. Mix the flour, baking powder, baking soda and cinnamon powder well in a bowl first, then add in to the egg mixture alternating with the milk until well-blended.
  3. Add in the carrots and raisins towards the end and scoop into individual muffin cups (80%) full. Bake at 190°C for 20-30 minutes.
  4. Prepare the icing by beating the cream cheese, butter, icing sugar and orange zest together until well mix and smooth. Ice the cup cakes when they have cooled.


Saturday, July 14, 2012

Mee Sua Soup - Longevity noodles in soup


I am trying to start posting from my iPad so if any alignments looks strange, please pardon me while I make adjustments. With taking care of our 5 month old son, I have gotton really lazy at switching on my mac, but I would still want to keep updating the blog and especially since there has been quite a few likes even though I have not been able to update so regularly.

Living in Lund, one of the highlights is gathering with friends over a home-cooked meal. That's where I learn new dishes, new flavors and this is one of them. Chef Anlai, who has just become a restaurant owner ( Mui Kong at
Kyrkogatan 21, Lund 22222, Sweden) cooked this for their son's first year birthday earlier this year. I love it so much that I asked him how it was prepared and this is my take on it and hope it do justice. One thing you should be aware that these longevity noodles are quite salty in nature, so if you cooking a large amount, I suggest you soak the noodles otherwise the soup stock would be too salty to be enjoyable. The toppings can be varied, this is just a suggestion of what you can use.

Ingredients (3-5 servings)
1 packet of longevity noodles
200g lean pork, sliced into thin stripes and marinade with soy sauce and pepper
A handful of dried lily bulbs, wood ear mushroom, dried chinese mushroom, all soaked till hydrated.
A large handful of bean sprouts, soaked in hot boiling water
Quails eggs or normal eggs hardboiled
Fish balls and meatballs of your preference
300g pork ribs to make the stock,6-7 slices of ginger
3 spring onions, sliced finely
Sesame seed oil for drizzling over

1. Prepare the stock by boiling 1.5 litres of water with the pork ribs and sliced ginger. Remove the ginger and pork ribs when done.


2. Stir fry the lean pork, dried mushrooms and wood ear mushroom until done, set aside as topping for the noodles.

3. Prepare the dried lily bulbs by snipping away any hard ends, tie a knot(optional) and blanched it for a few minutes in boiling water, drain and set aside.

4. Wash the noodles once and bring the stock to boil. Add the noodles and cook until al dente. Add in the sliced spring onions and sesame seed oil.

5. Serve hot in individual bowls and top with the toppings and the best part is, you get to decide which and how much topping you want!


Wednesday, July 4, 2012

Strawberries and Cream Cheesecake from Martha Stewart


Sweden is quite famous for its summer strawberries because they are incredibly sweet (and cheap too during the season). So this is a nice recipe to make dessert with, I especially like the technique of roasting the strawberries because it does intensify the flavor very much unlike any other methods.  This is taken from Martha Stewart's website, but I have adapted the recipe to make a smaller cake and put this out in metrics system instead.

250g fresh strawberries, hulled, you can save a few for decoration
1.5 tablespoons light syrup
1/2 pack digestive biscuits, crushed finely
115g sugar
1.5 tablespoons butter melted
400g cream cheese room temperature
1/8 teaspoon salt
1 large egg
1/2 vanilla bean, scrapped
115g mascarpone cheese, room temperature

  1. Preheat the oven to 150°C, toss the strawberries in the light syrup and line them in a single row on baking paper and bake for 1.5 hours. It will shrink slightly, mash it up with a fork together with the liquid produced and set aside to cool.


  2. Increase the temperature to 180°C while you mix the melted butter, 1 tablespoon of sugar and crushed digestive biscuit together and press it tightly to the bottom of the cake pan (I use a 20cm one). Bake it for about 10 minutes and let it cool.
  3. Reduce the temperature to 160°C, beat the cream cheese with a electric mixer until smooth, then add in the sugar, salt, egg, vanilla bean seeds, mascarpone cheese one at a time ensuring there are no lumps.

  4. Reserve a third of the cheese mixture and set aside. Use the remaining cheese mixture and combine with the mashed strawberries and mix well, pour into the cake form.

  5. Dollop the remaining plain cheese mixture over the top and wrap the cake form in tin foil and bake in a large pan filled half way with water for about 1h 10 minutes. Let it cool and set in the fridge for at least 4 hours before serving.