Midweek Fun Episode 5


Dry Ingredients

200 gr sugar
175 gr all purpose flour
60 gr cocoa powder
3⁄4 tsp baking soda
1⁄2 tsp salt

Wet Ingredients

115ml vegetable oil (I use coconut oil )
1 tsp vanilla extract
240ml hot water
2 tsp lemon


  1. Preheat oven to 180 degrees Celcius
  2. Shift dry ingredients in a bowl. Set aside.
  3. Mix wet ingredients. Set aside.
  4. Add dry ingredients to the wet ingredients. Whisk well.
  5. Pour the batter into the prepared tin. I use cupcake cup because 
the batter is quite liquidy.
  6. Bake for 25-30 minutes until risen, firm and a cake tester comes out clean.
  7. Take the cupcakes out and transfer to a wire rack to cool completely.



200 gr chicken fillet, cut into small pieces 1cm x 1cm
120 gr spam, cut into small pieces 1cm x 1cm
200 gr carrots, cut into small pieces 1cm x 1cm
75gr green Peas
35 gr cloud Ear Fungus, chopped into thin slices
50 gr vermicelli, soaked in water, drained, cut into shorter length 
2 eggs, boiled and cut into 4 pieces each
250ml chicken broth
15 gr spring Onion, chopped
10 gr celery leaves, chopped
50 gr onion, chopped
3 cloves garlic, chopped
175ml fresh Milk
50ml sweetened Condensed Milk
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon chicken powder seasoning
25 gr butter


600 gr Tess Potatoes, cut, steamed and mashed
50 ml cooking cream
50 ml fresh milk
1⁄4 teaspoon garlic salt
1⁄4 teaspoon onion powder
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 egg yolk
25 gr butter, melted

The Process

Preparing The Fillings

  1. Heat up the pan. Put in the butter. When it melts, put in the chopped onion and garlic, followed by the cut 
chicken, carrots, fungus, and peas.
  2. Add the salt, pepper, ground nutmeg, chicken powder seasoning into the pan, followed by 
the chicken broth, fresh milk and condensed milk.
  3. Add the chopped spring onion and celery leaves. Add the vermicelli the last since it absorbs water.
  4. Let it shimmer for a while until the carrot is soft.
  5. Heat up a frying pan. Put in chopped spam. No oil is needed. Grill the spam until golden brown. 
Mix it into the fillings in the pan.
  6. Get the aluminum bowl ready. Array the cut egg in the bowl before pouring in the fillings into it.

Preparing The Topping

    1. Prepare the mashed potato into a mixing bowl. Add the garlic salt, onion powder, ground 
nutmeg, and pepper. Mix thoroughly.
    2. Add the melted butter and egg yolk, still mixing. Add the cooking cream and fresh milk. Continue mixing.
    3. Place the topping into a 20cm x 30cm plastic triangle with its tip cut, press the plastic to let the potato 
toppings out and spread it onto the top of the fillings.
    4. Brush the surface of the potato toppings with egg yolk. Heat up the oven at 200’C. Bake the pie for 30 mins.


700 gr ground pork (choose neck or arm part)/ 700 gr minced chicken (brown meat)
250 gr peeled and minced shrimp
125 gr tapioca flour
1 egg
3 tbsp sesame oil
6 tbsp sugar
1 tbsp salt
1 tsp ground white pepper
1 tbsp knorr/ oyster sauce to taste (optional)
3-5 bunches small scallions, trimmed and minced
Wonton/ dumpling wrappers
Shredded carrot (to garnish)

The Process

  1. In a large bowl, combine the pork and shrimp meat together with egg and all the filing ingredients.
  2. Mix until incorporated.
  3. For each siomay, scoop 1 tablespoon of the filling into the center of the dumpling 
wrapper, pinch one edge toward the center, continue this around 
the circumference of the wrapper.
  4. Add shredded carrot on top of the siomay for garnish.
  5. Set over a pot of boiling water, steam for 15 minutes.
  6. Transfer to a platter and serve.


500 g cream cheese (room temperature)
160 g sugar
4 eggs
250 ml whipping cream
15 gr plain flour
1⁄4 tsp salt
1 tsp vanilla
1 tbsp lemon juice


    1. Pre-heat the oven to 230 degrees Celcius.
    2. Line 18 cm diameter cake pan with 2 sheets of baking paper.
    3. Place all the softened cream cheese in a mixing bowl, mix at low speed.
    4. Add one egg at a time and continue mixing until all eggs are incorporated. Add lemon juice, vanilla, 
salt and continue mixing.
    5. Add whipping cream, 1/3 at a time, and continue mixing. Scrape down the sides of the bowl to prevent lumps, 
ensure all cream cheese is well incorporated.
    6. Sift in the flour and continue mixing until a smooth batter is formed.
    7. Pour the batter into the prepared pan.
    8. Bake the cream cheese batter in the pre-heated oven for 30 minutes.
    9. The cream cheese cake will rise as it bakes. At the end of the 30 minutes, the top surface would have turned 
dark brown. (Optional: turn on the top heat the last 5 minutes to increase the browning if needed)
    10. Remove the cake at the end of the 30 minutes. The cake will feel wobbly and looks uncooked.
    11. Let it cool at room temperature for 2 hours.
    12. Chill in the refrigerator for at least 4 hours, before attempting to remove from the cake pan. 
Best if chilled overnight. The cake is still soft at room temperature and it is easier to remove from pan when it has stiffen in the refrigerator.