Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Monday, May 28, 2012

Green Bean Soup with Sago

My all time favourite dessert.I am using organic green beans as they taste nicer and bloom nicer too.
I added sago for better texture,you can omit if you don't like sago or find it tedious to prepare.

  • 6-8 pax (depends on how many bowls each pax took also.)

You will need:
  • 3/4 cup green beans
  • 120g rock sugar or to taste
  • 30g sago pearls (small)
  • 1.5L water
  • Water for boiling and rinsing sago

The Preparation:
  1. Boil sago till they appear to be translucent with some parts still white.(about 10 minutes.)
  2. Off the heat and set aside for 10 minutes.(sago will cook throughly during this time.)
  3. Rinse sago under running water and soak in water till ready to use.
  4. Rinse green beans.
The Cooking:
  1. Boil water with green beans.
  2. When green beans start to bloom,add in rock sugar.
  3. Simmer for about 10 minutes.
  4. Add sago and simmer for another 5 minutes.
  5. Serve warm or cold as desired.
~Indulge in what we make at DeQueenKitchen~

Red Bean Chinese Bun (Bao)

I love Baos!Thanks to Eunice for sharing with us this book-包好吃.I managed to borrow it from the library and then bought one from the Popular Expo fair.I tried the red bean bun recipe last week and my verdict for it:Excellent!

  • About 9 pieces (small fist size)

You will need:
  • 300g hongkong flour/superfine flour
  • 5g instant yeast
  • 5g baking powder
  • 70g sugar
  • 3g shortening (i used butter.)
  • 120ml water
  • red bean paste (amount as desired.)

The Preparation & Cooking:
  1. Mix all ingredients except red bean paste and knead into a smooth dough.
  2. Cut dough into even sizes and roll them flat.
  3. Wrap with red bean paste.
  4. Shape as desired.
  5. Place on parchment paper and set aside to rise for 30 minutes.
  6. Steam over high heat for 5 minutes.
  7. Serve hot.

Original recipe from:Red Bean Bun-Chinese Buns by Lee Kian Seng

~Indulge in what we make at DeQueenKitchen~

Steamed Lipton Tea Cake

Few days after making a failed steamed cake,i managed to muster enough courage to steam another cake.This time a Lipton Tea Cake.Wasn't sure what went wrong for the first but i am glad this one came out perfect.I changed the type of tea used and used margarine instead as i ran out of butter.

  • 20cm cake tin

You will need:

330g sponge mix flour/optima flour
4 eggs

2 sachets of lipton tea bag(or any other tea as desired.)
60g hot water

80g melted margarine/butter

The Preparation:
  1. Grease and line the tin.
  2. Cut open the sachets and mix with water,set aside to cool.
  3. Whisk (A) till pale and thick.
  4. Add 2. till well combined.
  5. Add (C) till well combined.

The Baking:
  1. Pour batter into tin.
  2. Steam for 40 minutes.
  3. Remove from steamer,unmould from tin and place on cooling rack.
  4. Served when cooled.

  1. Wrap the steamer cover with a cloth before steaming to prevent water droplets from falling onto the cake when steaming.
  2. Do not oversteam.(i tried placing a piece back to the steamer and steam for another 5 minutes,it turned kueh like on top.)

Original recipe from: Earl Grey Tea Cake-Magic Steamed Cakes by Alex Goh

~Indulge in what we make at DeQueenKitchen~ 

Sunday, May 20, 2012

Making Food With Love Group reached 100 members!

The 100th member is Puay Puay! And to celebrate this little achievement,DeQueenKitchen is giving her a small gift!Hope she likes the gift! Thank you all for joining! Those who are keen to join,please check out the link at the side of the page.

Fried Crispy Chicken Wings

I love chicken wings,be it fried,braised or grilled!! :D

  • 2-3 pax

You will need:

(A)For the marinating the chicken
  • 1 packet of mid wings(roughly 8-9 pieces)
  • 1.5 teaspoon of sesame oil
  • 1.5 teaspoon light soya sauce
  • 1/2 teaspoon sugar
  • 1 pinch of salt
  • 1 pinch of pepper
  • Add or lessen the above to suit your own preferences.
  • Rice flour for coating
  • Oil for deep frying

The Preparation:
  1. Mix (A) in a big bowl until well combined.
  2. Cover with cling wrap and set aside for 1/2 to 1 hour.

The Cooking:
  1. Coat the wings with rice flour.
  2. Heat oil.
  3. Deep fry till golden brown.
  4. Serve hot.
~Indulge in what we make at DeQueenKitchen~

No-Bake Marble Cheesecake

Oh i know why cheesecake are expensive.Its because it needs a lot of work and washing!You can choose to line the tin or grease it or not at all,i lined the tin as i felt its better to be safe than sorry.Ha!You won't want to waste your effort!

Anyway,just line the bottom or grease the whole tin.Do not line the sides if you want smooth edges.I line the whole tin. =(

  • 8 inch round cake tin.(i am using spring form pan.)

You will need:

(A)Cake Base
  • 150g digestive biscuits(crushed)
  • 1 tablespoon cocoa powder
  • 60g melted butter
  • 1 tablespoon drinking water

  • 180ml whipping cream
  • 4 teaspoons gelatine(powder form)
  • 4 tablespoons cold water
  • 250g cream cheese,softened
  • 4 tablespoons sugar
  • 6 tablespoons milk
  • 60g cooking chocolate

 The Preparation:

 Making the cake base:
  1. Mix all ingredients in (A) and press firmly onto the bottom of the tin.
  2. Leave in fridge till ready to use.
Making the filling:
  1. Beat cream cheese till smooth and add in sugar and continue to beat till well combined,set aside.
  2. Mix gelatine with cold water and heat the mixture till gelatine melts.
  3. Add gelatine solution and milk into cream cheese mixture till well combined,set aside.
  4. Melt the cooking chocolate over a pot of boiling water,set aside.
  5. Whisk whipping cream till soft peaks.
  6. Combine 2/3 of whipped cream and 2/3 cream cheese mixture till well mixed,set aside.
  7. Add melted chocolate to the remaining mixtures.
Making the cake:
  1. Remove pan from fridge.
  2. Pour half of the white mixture into the tin and leave in freezer for 5 minutes.
  3. Remove tin from freezer,pour half of the chocolate mixture over and leave in freezer for 5 minutes.
  4. Remove tin from freezer,pour remaining white mixture over and pipe remaining chocolate mixture in spiral pattern.
  5. Use a toothpick to create swirls.
  6. Refrigerate the cake for at least 4 hours or till set.
  7. Remove from tin and serve cold.
  • You can pour both the mixtures in the order as you wish.For me,i like to have a layer of chocolate filling in the middle.
  • Add more gelatine or lessen the amount depending on how firm or soft you like the cake to be.The above recipe yields a soft and melt in the mouth texture.

Original recipe from:100 Desserts by Winnie.(I amended the steps~)

~Indulge in what we make at DeQueenKitchen~

Nasi Lemak-My style

Tried a few times making the rice but failed.Then someone from fb(i am sorry i forgot who~)advised me to stir the rice occasionally while it is still cooking.And it works! Thanks!!

For the rice,i used the following and cook as per normal stirring occassionally till rice is cooked:

  • 1 cup of rice
  • 100ml coconut milk (add more if u like stronger taste.)
  • 1/2 teaspoon pandan paste (you can replace with pandan leaves.)
  • 6 slices of ginger
  • Water to meet the "line" at the water level indicator

Serve with your favourite sides!

~Indulge in what we make at DeQueenKitchen~

Kitsune Udon

I always use the ready made udon soup base.Today i tried making from scratch as i ran out of the soup base.After tasting it,i told myself,no more ready made next time,i can make better soup base! ;D

I am using uncooked udon as i find them softer and nicer.The ready cooked,just need to boil udon has a strong flour taste which i don't really like.

  • 2-3 pax

You will need:
  • 2 bundles of udon
  • 6 pieces of narutomaki(add more if desired.)
  • 4 pieces of inariage(add more if desired.)
  • Seaweed(cut into thin strips.)
  • 2 sachets of dashi
  • 5 cups of water
  • 1 tablespoon light soya sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 2 pinch salt
  • You can increase or decrease the above according to your personal preference.

The Preparation & The Cooking:
  1. Boil water.
  2. Add dashi,soya sauce,mirin,salt and sugar.
  3. When the water reboils,add in udon.
  4. Blanch the narutomaki with boiling water.
  5. When udon is cooked,off the fire,add the inariage and simmer for 2 minutes.
  6. Serve udon in a bowl and top with inariage,narutomaki and seaweed.
Recipe adapted from:Kitsune Udon by justonecookbook.

~Indulge in what we make at DeQueenKitchen~

Chicken Cutlet-Japanese Style

I am using HappyCall Pan to fry the cutlet,thus the meat is really soft and tender.

  • 2 pax

U will need:
  • 2 pieces of chicken breast meat("Hit" the meat with the back of a knife to make it more tender.)
  • Pepper,according to preference(i used 2 pinch.)
  • Soy sauce,according to preference(i used 1/2 teaspoon.)
  • Some breadcrumbs(Enough to coat meat.)
  • Some rice flour(Enough to coat meat.)
  • 1/2 egg
  • Oil for deep frying

The Preparation:
  1. Season the meat with soysauce and pepper for 1 hour.
  2. Coat with rice flour,followed by egg and lastly breadcrumbs.
  3. Leave in freezer for 1/2 to 1 hour.

The Cooking:
  1. Heat oil.
  2. Deep fry the meat till golden brown.
  3. Slice cutlet into strips.
  4. Serve with tonkatsu sauce.
~Indulge in what we make at DeQueenKitchen~

Kueh Lapis Beras-Pastel Colour

I haven't been in the kitchen much these two weeks as my husband is taking his exams soon.To let him concentrate studying,in the day i have to bring my toddler to my mum's place.My mum has no oven so no baking for me. :/

I managed to make this yesterday.When i posted at fb,many people commented that the colour is very nice.The tip to achieve this pastel colour--->I used wilton gel colouring and dipped(abt 1cm or less) the tip of a toothpick into it.The basic recipe can be found here.I think this time the look is much better than the 1st.Ha!

~Indulge in what we make at DeQueenKitchen~

Wednesday, May 9, 2012

Nine Layers Kueh

Okay,mine has only 6 layers.I realised only after i cut them up and took pictures.Ha!This recipe is shared by Pamela.I love it to bits.The texture and the taste is just nice for my liking.
Must try!

  • 7" square tin

You will need:
210g sugar
150g water
6 pieces pandan leaves,tied into a knot
50g rice flour
180g tapioca flour
480g coconut milk
1/2 teaspoon salt
1/4 teaspoon vanilla oil (i used canola oil)

The Preparation & The Cooking:
  1. Put dry ingredients in B in a mixing bowl and mix well. Slowly add coconut milk and oil, stirring at the same time to mix well,set aside.
  2. Put ingredients in A in a saucepan and bring to a boil over moderate heat. 
  3. Pour 200ml of the hot sugar syrup into (1) and stir well to mix into a thin batter.
  4. Start boiling water in a steamer and place the prepared tin inside the steamer to heat up (remember to grease lightly with cooking oil.)
  5. Measure out 3 equal portions. Colour them with green,yellow and red.
  6. When the steamer is at boiling point, turn down to moderately low.
  7. Pour the green batter into the hot pan just enough to cover the pan and steam for 5 minutes, or until set. Repeat with yellow and red batter respectively. Repeat the whole process until the last layer,steam for 10 minutes.
  8. Turn off heat and wait 5 minutes before removing lid of the steamer.(This is to let water droplets have time to slide off along down the inside of the lid and prevent water droplets falling onto the kuih when lid is removed.)
  9. Remove tin from steamer and let cool completely before removing from the tin.
  10. Cut into desired size and serve.
  • If you wan a really smooth top,u can use the base as the top.Just pour the batter in the other sequence.

Original recipe from:Nine Layers Kueh by Pamela Loh.

~Indulge in what we make at DeQueenKitchen~

Kueh Tutu

It wasn't easy just by finding the mould.Many places were out of stock.Asked my bestie mum if she knows anywhere will sell it,she said Ailin Bakery House might have.Mum and i went there the very next day,its a small shop with lot of moulds(from xxs to xxl,ha!) and baking ingredients.,price wise a little steep but what they have,most other baking shops doesn't have,so well.

I tried making the kueh the next day i bought the mould.And oh boy! The flour part itself is tedious enough.The sifting part,i almost gave up!Guess i need to start search for premix flour for kueh tutu!

I can't seem to find the recipe link but i will be posting a recipe shared by Evelyn.Its the same recipe that i am using.

  • 12 pieces

You will need:

2 cups rice flour
3/4 teaspoon salt
1 teaspoon sugar
150ml hot water
Pandan leaves, cut into squares

Sweet coconut filling:
1/2 cup grated, skinless coconut
1/2 cup brown sugar

The Preparation & The Cooking:

  1. Prepare the coconut filling by heating a pan over medium heat and melt the brown sugar.Stir in the grated coconut and cook until the mixture is fairly dry,set aside.
  2. Dry roast rice flour with some pandan leaves for 1 minute. Remove from heat and leave to cool.
  3. Mix salt and sugar in the hot water and sprinkle over the roasted rice flour while using a fork to combine the liquid and flour until the mixture resembles breadcrumbs.
  4. Sift the mixture to get fine, sandy texture.
  5. Lightly grease a kueh tutu mould.
  6. Fill half the mould with flour.Top with 1 teaspoon of filling and cover with more flour. Place a clean muslin cloth over it.
  7. Place mould downwards on steamer tray,knock lightly to release the kueh from the mould.Repeat this step until the remaining flour and coconut filling have been used up.
  8. Steam for about 10 mintues.
  9. Remove from the steamer,place kueh on pandan leaves and serve hot.
Below is a video on how to make a Kueh Tutu.

Original recipe from:Kueh Tu Tu by Evelyn Poh.

~Indulge in what we make in DeQueenKitchen~

Sunday, May 6, 2012

Pandan Chiffon Cake (II) - "O" Milk

Wanted to make a pandan chiffon using Eunice's recipe but ran out of coconut milk.Search online for "milkless" pandan chiffon and found this.(i halved the recipe and done a little adjustment.)The overall texture is soft and moist but i would prefer it to be less sweet(maybe omit sugar at (A) and perhaps a bit drier(maybe reduce oil by 10ml).Will try again another day.

  • 1 x 17cm tube tin

You will need:

50g cake flour
12.5g sugar
35ml oil
35ml pandan juice
1 teaspoon pandan paste (can use 1/2 or omit)
3 medium egg yolks

3 medium egg whites
6g corn flour (can use 1/4 teaspoon cream of tartar)
60g sugar

The Preparation:
  1. Mix sugar and corn flour from (B).
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 2. with a hand whisk till well mixed.
  4. Beat egg whites till foamy and add 1. gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 3. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tins (1/2 to 3/4).

The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and 160°C for another 20 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • The cake tastes better the next day as the fragrance infused the cake overnight.
  • For more info,click here and here.

Original recipe from:Pandan Chiffon Cake by Seasaltwithfood.

~Indulge in what we make at DeQueenKitchen~

Thursday, May 3, 2012

All Natural Mango Chiffon Cake

I am using my osmanthus chiffon recipe for this.Replace the liquid with mango puree,rock sugar with normal sugar and omitting the flowers.

Comparing the texture using the banana chiffon recipe(replace banana puree with mango puree and omitting the essence),I felt that both have about the same taste(banana chiffon recipe has a slightly stronger taste) and the texture using the banana recipe is more moist.So well,it depends on your personal preference.

Wednesday, May 2, 2012

Honey Wheatgrass Chiffon Cake

I just love trying out new flavours! This time i used honey wheat grass syrup to make one.I am using my osmanthus chiffon recipe but i substituded the rock sugar,water and osmanthus flowers with 2.5 tablespoon of syrup(add more if you prefer strong taste) plus water to make 75ml.

This is the syrup i am using.I bought it from ZTP.

~Indulge in what we make at DeQueenKitchen~

All Natural Kiwi Chiffon Cake

I am using the same recipe as my banana chiffon but i substituted the banana puree with kiwi puree(use the flesh only) and omitted the essence.The kiwis that i am using are the golden colour ones,if you wish to use the green ones,do taste if they are sour,if so,add a little bit more sugar in the egg yolk mixture.

If you wish to have a less fleshy(for those fruits with juice) chiffon then use this recipe.U just need to replace the liquid with the juice and a little bit of flesh,replace rock sugar with sugar and omit the flowers.My recipes are quite versatile.So do enjoy experimenting different flavours yourself!

~Indulge in what we make at DeQueenKitchen~

Hainanese Chicken Chop

Everytime,okay..almost everytime we dine at Hans,my husband will order this dish.He don't seem to get sick of it.Me,on the other hand has never tried this dish before.So after making the sauce,i asked him to taste and tell me what it tasted like.He guessed it! So i am near to the taste i guess~ ;)

For someone who never tasted a dish before to make the dish is quite difficult.But well,i am lucky to meet Jamie who shared her recipe and also another blogger sharing her recipe.I did not have some of the required ingredients,so i make do with my own feeling. ;)

  • 3-4 pax

You will need:

(A) For the chicken
1 packet of chicken fillet/breast meat
1 egg
1/2 teaspoon light soya sauce
1/2 teaspoon sesame oil
A dash of pepper
Breadcrumbs (enough for coating meat)
Rice Flour (enough for coating meat)

(B) For the sauce
2 purple onions,sliced
1 tomato,cut into wedges
A handful of edamame
2 cloves of garlic
6 tablespoons ketchup
2 tablespoons tonkatsu/worchestire sauce
2 tablespoons oyster sauce
2 tablespoons sugar
A dash of pepper
1/2 cup of water

(C) For thickening the sauce
1/2 bowl water
2 teaspoon corn flour

The Preparation:
  1. Mix well all ingredients in (A) except breadcrumbs and leave aside for 15 minutes.
  2. Mix well all liquid ingredients and pepper in (B) and leave aside.
  3. Mix well all ingredients in (C) and leave aside.

The Cooking:
  1. Coat marinated chicken with rice flour followed by egg then breadcrumbs and fry till golden brown.
  2. Cut into small pieces and place on plate.
  3. Heat 1/2 tablespoon of oil in a saucepan and fry garlic till fragrant.
  4. Add onions and edamame and fry till onions are slightly softened.
  5. Add sauce.
  6. When sauce starts to boil,add (C) slowly till desired texture.
  7. Add tomato and let sauce boil for another 2 minutes.
  8. Pour sauce over the chicken chop.
  9. Serve hot.

  • You can half the sauce amount if you prefer a drier version.
  • After coating the meat with breadcrumbs,put in freezer for about 1 hour so that the breadcrumbs will not break easily when frying.
  • You can add wedges or other ingredients as desired.

Recipe adapted from:threeslurps and 3hungrytummies.

~Indulge in what we make at DeQueenKitchen~

All Natural Strawberry Chiffon Cake

This is my 3rd time attempting to bake a strawberry chiffon.The 1st two failed as they both sunk lopsided.You know why? Its because i did not pureed them enough.(i was too lazy to bring out the blend,so i just mashed them.)

Today,i told myself to be a little more hardworking.And it works! I am using the same recipe as my banana chiffon just that i substituted the bananas with strawberries and omitted the essence.(And the tip is just use the flesh,don't take the juice,else your cake will be too moist.)There is no coloring,essence or paste used for this recipe which i like,all natural.

Click here for the recipe!

If you wish to have a less fleshy(for those fruits with juice) chiffon then use this recipe.U just need to replace the liquid with the juice and a little bit of flesh ,replace rock sugar with sugar and omit the flowers.My recipes are quite versatile.So do enjoy experimenting different flavours yourself!

~Indulge in what we make at DeQueenKitchen~

Tuesday, May 1, 2012

Chocolate Bun with Nutella Filling

This might look okay,so-so to you but let me tell you,its really nice!! Must try for choco lovers!

  • 12 small fist size buns.

You will need:
  • 200g bread flour
  • 70g cake flour
  • 10g cocoa powder
  • 1/2 teaspoon chocolate emulco
  • 50g sugar
  • 4g salt
  • 4.5g milk powder
  • 5.5g instant dried yeast
  • 43g whisked egg
  • 55ml milk
  • 92g tangzhong (i used flour+milk)
  • 24.5g unsalted butter,softened
  • About 12 teaspoons nutella

The Preparation:
  1. Prepare tangzhong.
  2. Mix all ingredients except milk and butter at low speed for 2 minutes or till well mixed.
  3. Change to higher speed.
  4. Add in milk bit by bit till dough is formed.
  5. Let the mixer knead for another 8 minutes.
  6. Add softened butter and knead for 10 minutes or till dough is not sticky and forms a membrane when stretch.
  7. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  8. Remove and divide them into small doughs(around 30g) and let them rest for 15 minutes.
  9. Roll into a the shape of a pancake,add nutella and seal tightly and roll into a bun shape.Repeat with the rest of the dough.
  10. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  11. Brush the top with milk.

The Baking:
  1. Bake in a pre heated oven for 12-15 minutes at 160°C.
  2. Remove from baking tin immediately and cool on rack.

  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • You do not have to add all the milk.Add bit by bit when necessary.Trust me you won't want a dry or sticky dough.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.

~Indulge in what we make at DeQueenKitchen~

Quiz of the Month

I started a Quiz of the Month at my group in FB yesterday.

"Starting from this month,DeQueenKitchen will be holding a "guess what" quiz on the 1st of every month.Those who answered correctly will get into a draw to be the ultimate winner.Winner will be given a small prize from DeQueenKitchen.

Quiz will start at 12pm and end at 12 midnight on the same day.Only exact answers will be deemed as correct.

One guess per pax,to be fair to all ;)) If there is no correct answer for the month.The prize will be added on to the next month,which means the next month winner will get two prizes.Something like our Toto ;))"

Its so fun that i might consider holding it weekly. =)

This month quiz is:"Guess what animals are these?" and the winner of the Month-May is Eunice.The only person who gave the correct exact answer and she will be walking away with a slim sushi roll mold.

~Indulge in what we make at DeQueenKitchen~