Family trips

Our little princess Abigail has been traveling with us since 4 months old. Stay tune for more of our family trips!

Honeymoon in Maldives

A place where romance begins... And there is never a blue as beautiful as the waters of Maldives!

Sinchow Vietnam!

Go to Vietnam. Indulge yourself in the peaceful Hmong villages in Sapa, or experience cruising at The New 7 Wonders of Nature - Halong Bay.

Go West to U.S.

Napa Valley! San Francisco! And Monterey!.

Bali oh Bali~

We've done it 3 times!! Couple trip 2009, friends trip 2010, and family trip 2014.

Hello Macau, the oriental Portugal

Walking the oriental Europe. Remember to taste the most authentic Portuguese tarts!.


I was just a touch-and-go tourist in a short 3 days...

Babymoon in Boracay

Sea, sand, sun. And a new family member in my tummy!

Marrakech, a hidden jewel

Of palm groves, fire dancing, and dromedaries.

Siem Reap - day and night

Back to the ancient kingdom and find the tomb raider in you.

Home Cooking

Just some recipes and home cuisine for my family and baby.

Welcome to my blog!! 欢迎到访!!

No matter how you get here, I wanna say a big THANK YOU for visiting my blog. Do come back often for more! Blessed because we're given the chance to share. Thank you for visiting! 无论你是刻意或者不刻意的来到这里,都进来坐坐、聊聊天吧。幸福不是必然的,而是懂得分享人生的喜悦。谢谢到访!

April 25, 2015

Matcha Mille Crêpes with Hazelnut Cream 抹茶榛子奶油千层蛋糕

Matcha Mille Crêpes with Hazelnut Cream

It's always expensive to buy Mille Crêpes so I decided to experiment on my own. Coincidentally I found the link shared by others and so here's my version. This was my first try but it was successful!! *hurray*
I added hazelnut flavor (hazelnut meal) to the whipping cream. You may even do a plain vanilla flavor crêpes to replace the Matcha flavor crêpes if you're not a fan of it.

Recipe serves 8
For the crêpes:
240g cup low protein flour
4 large eggs
650ml milk
50g unsalted butter, melted
2 tablespoons Matcha powder (10g)
90g caster sugar
A pinch of salt
Vegetable oil (for

For the cream:
600ml heavy cream, whipped
80g caster sugar
5 tablespoons Hazelnut meal (optional)
Few drops of vanilla essence

To garnish:
Matcha powder (to sieve onto the surface)

Method (For the crêpes):
1. Combine the low protein flour, caster sugar and salt until well mixed.
2. Add in the eggs, blend into the mixture.
3. While whisking the eggs into the mixture, add in the milk, 1/3 of the amount each time.
4. Melt the butter and add into the batter. Stir gently until smooth.
5. Filter again the batter with a sieve. Then cover with plastic wrap and refrigerate for an hour.
6. Place a nonstick or crepe pan over medium heat. Using a silicone brush, coat the pan with a little butter. I use my Happy Call Pan to ease the flipping over of the crepe.
7. Pour in some batter into the pan using a ladle. Lift, tilt and rotate the pan so that the batter forms an even, very thin layer.
8. Cook about 20 seconds, then turn the crêpe over and cook for another 8-10 seconds. Remove the crêpe to cool down.
9. Continue cooking the rest of the crêpes until batter finished. If you use a 26cm diameter pan, you may yield approximately 21 pcs of crêpes. Align and stack up the crêpes while they're warm, and cover with a piece of clean cloth and wait for them to cool down.

Method (For the cream):
1. Prepare the whipping cream. Add in caster sugar and vanilla essence.
2. Whisk until it thickens and almost stiff.
3. Add in the hazelnut meal, then stir until complete incorporated. (optional)
4. Cool and refrigerate.

Method (To assemble the crêpes):
*As I'm using the Happy Call Pan, the batter yielded about 18 pcs of crêpes.
1. Separate the crêpes one by one after completely cool down. Stack and align them, then trim the stack per your desired size.
2. Lay a piece of crêpes on a cake plate. Using an icing spatula, completely cover with a thin layer of the cream. Cover with another piece of crêpe and repeat to complete the stack. Mine is 18 layers in total.
3. Chill for at least 3 hours. Sieve the Matcha powder onto the surface, cut and serve cold.

Original recipe from 文字版菜谱(取自曼食曼语
*You may find the link to her tutorial in Youtube for better guidance*




1. 把低筋面粉,抹茶粉,细砂糖和盐混合均匀
2. 打入鸡蛋,用蛋抽把鸡蛋打散,同时和面粉混合
3. 一边搅拌一边分3次倒入牛奶拌匀
4. 把黄油融化后倒入,轻轻搅拌面糊至基本顺滑
5. 将面糊过筛,盖上保鲜膜放入冰箱冷藏至少一小时
6. 找一口平底不粘锅,开小火预热一会儿,准备一小碟油和一个刷子,在锅底薄薄地刷上一层油
7. 倒入适量面糊,并立即摇晃锅子使面糊摊成均匀的圆形薄饼
8. 小火煎约20秒,待面糊表面凝固后用手翻面,再煎8-10秒即可出锅
9. 一直重复直至面糊用完,用口径26cm的锅子,煎出21张可丽饼。煎好的饼趁热平铺整齐地叠放好,盖上一块干净的布,放凉待用
10. 往鲜奶油中倒入细砂糖和香草精,隔冰块打发,至奶油表面呈现纹路,但还有一点流动性时停止
11. 将冷却的可丽饼一张张分开,再取几张叠在一起,扣一个小盘子作为参照,切掉不整齐的边
12. 取一张饼,铺上打发奶油,用刮刀抹平,再叠上下一张,依次进行直至完成千层蛋糕
13. 放入冰箱冷藏至少3小时,取出筛上抹茶粉,用锋利的刀切块即可

1. 可丽饼基础面糊有个大概的体积配比,面粉:牛奶:鸡蛋:黄油约为2:3:1:0.5。记住液体是面粉的两倍多一点就行了,具体牛奶,鸡蛋,黄油的比例可以略有变化
2. 面糊冷藏后再煎会让煎饼更柔软,如有少许疙瘩也会在冷藏后消失
3. 前两张煎饼不会那么完美,注意保持小火,每次下锅面糊的量尽量一致
4. 注意翻面的时机,要等到表面完全干掉才不会翻破
5. 打发奶油时注意不要打过头,太稀可以用刮刀多抹一会儿,若不小心打过头可以混入适量未打发的奶油补救
6. 组装好的蛋糕要冷藏定型后才会切得整齐

**I removed the layer of Match powder before serving to my girl

April 16, 2015

Japanese Cheesecake with Philips AirFryer

This round I tried experimenting the Philips AirFryer with another of my favorite cheesecake. I followed exactly the ingredients and instructions in Christine's Recipe, except the baking temperature and baking time due to different oven used. They turned out to be fluffy and creamy as expected!!!

Before the first batch cooled down, 4 cupcakes already gone missing... I chilled and refrigerated all and today they taste even better!

Recipe makes around 28 mini cupcakes.
(I made 24 mini cupcakes + 1 small baking pan size block)

250 ml milk
250 gm cream cheese, cubed and softened at room temperature
60 gm butter, softened at room temperature
6 egg yolks
55 gm cake flour
20 gm corn flour
1 lemon zest
6 egg whites
1/4 tsp cream of tartar
130 gm caster sugar

Tips: Make sure all your ingredients are at room temperature before you start.

**Preheat the Philips AirFryer to 150deg C for about 5 minutes.
1. Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth (double boil method).
2. Stir in butter, till dissolved. Remove from heat. 
3. Let cool down a bit, then add the egg yolks and combine well. (Note: Make sure the mixture is not too hot to avoid cooking the egg yolks at this stage.)
4. Combine cake flour and corn flour. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.
5. Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form. Use highest speed.
6. Fold-in the egg whites into the cream cheese mixture gently with a rubber spatula.
7. For a better result, fold in egg whites with a small amount at a time, at least for 3 times.
8. Fold-in just until all ingredients are incorporated. Do not stir or beat.  

Bake with pan
Pour the mixture into a small baking pan. I use a baking pan which can fit into the Philips AirFryer. I add hot water in the lower tray up to the level near the mesh metal basket (water-bath method). Bake for 15-20 minutes. Test with a needle or skewer that comes out clean. Slide out the basket and leave it 5 minutes. Remove the cake from the pan. Let it cool completely on a wire rack, then chill in the fridge for hours. I chilled overnight.

Baking into cupcakes
For the remaining mixture, I baked into small cupcakes. Test with a needle or skewer that comes out clean. Slide out the basket and leave it 5 minutes for each batch (one batch yields about 7 cupcakes). Cool completely on a wire rack, then chill in the fridge.

Side note:
Some of the cakes shrink a little due to rapid cooling for certain batch.. But overall the surface didn't crack. :)

April 8, 2015

Hokkaido Chiffon Cupcakes with Philips AirFryer

*Scheduled post*

Hokkaido Chiffon Cupcakes 北海道戚风杯蛋糕

Obviously I've been missing in action from blogospheres for months due to my second pregnancy... And surprisingly my second girl in the tummy started triggering mommy to go back into kitchen for foodie experiments after the first trimester. She even 'urged' me to add some new tools and did I get this Philips HD9220/56 AirFryer with Rapid Air Technology during the special staff sales weeks ago at only RM699 (cheap right? =D)

So far I've experimented with chips, wedges and even dinner rolls (all succeeded but I was lazy to post). This round I am so eager to try baking the Hokkaido Chiffon Cupcakes. And I guess I'm the first one to do it with an airfryer, so it's solely trial and error haha~ I did a bit of adjustment on the temperature and baking time, basically lowering the temperature and also shortened the baking time (you can see from the pictures below to see the difference).

There are so many recipes available and shared around the blogospheres and on FB. You may Google it on your own as I didn't really follow exactly any one of them because I used Philips AirFryer instead of the conventional oven. Seriously I've never baked a cake using an oven before... but then at least I succeeded this first time baking mini chiffon cakes which can be considered soft and fluffy enough.

I didn't make the custard cream filling as well but just use some ready custard powder. No ready whipping cream available in my fridge so I just make use of whatever I can find in the kitchen. Indeed the taste was good after I chilled the cake overnight!

Recipe makes 12 mini cupcakes.

For the cupcakes:
3 eggs, separated
50g caster sugar (separate into 2 portions of 25g each)
35g vegetable oil - I used canola oil
60g milk
70g cake flour, sifted

For the filling:
2 tablespoon of custard powder + 2 tablespoon of milk (mixed)
1 cup of milk
25g caster sugar

For finishing:
Fresh fruits (I use plum)
Icing sugar to dust

Tips: Make sure all your ingredients are at room temperature before you start.

Method (For the cupcakes):
1. Use hand whisk to whisk the egg yolks and sugar till pale in color. Whisk in canola oil and milk, mix well. Add sifted cake flour and whisk till the egg yolk mixture is smooth and well combined.
* I heated up the canola oil and milk before adding in to the mixture. Got the tips from Awayofmind Bakery House.
2. Instead of using the electronic mixer, I use hand whisk to whisk the egg whites and the sugar (I just come to realize that I lent my electronic mixer and yet to get it back.. ouch my hand!!). Whisk the egg whites until stiff peak.
3. Take 1/3 of the egg white mixture and add it to the egg yolk mixture. Mix until combined. 
4. Fold in the remaining egg white mixture to the egg yolk mixture. I did it in 3 rounds.

Method (For baking):
1. Preheat the Philips AirFryer at 170degC for 5 mins.
2. Fill up 3/4 of the cupcake linear. Bake in preheat oven at 170degC for 20 mins (I see some of the original recipe bake in 170degC for 20 mins, so I just tried if it works but it turned out to be overbaked...taste like normal cupcake which is harder in texture.)
3. The second batch I switched the setting to 150degC for 15 mins.
4. At 10 mins I started to monitor the cupcakes by sliding out the basket and check the appearance. I poked a chopstick into the middle to check. It seemed to be almost done at 12 mins! Somehow I lowered the temperature to 120degC and left them baking for another 3 mins until the timer is up.
5. Leave cake to cool down completely before piping in the filling.

Method (For the filling):
1. I used ready custard powder and follow the instructions to make the mixture.
2. Heat 1 cup of milk and add 25g of caster sugar. Bring to boil.
3. Lower the heat to medium, then add in the custard mixture and stir till it thickens.
4. Set aside and let it cool down before fill up to the pipe.


Make a hole on the cupcake (I already poked a hole when checking them out in the oven) and pipe in the custard filling. Last but not least, dust them with icing sugar and garnish with fruit (I used plum).

Chill in the fridge (I chilled overnight) and ready to serve!!

Tadaaa~ My first attempt of chiffon cakes. Although I know that they're not the softest nor fluffiest but still they taste great!!

Chilled Hokkaido Chiffon Cupcakes ready to serve~

Happy trying if you have a Philips AirFryer too!

Boiling Steamboat & Dim Sum 滚一滚 (Penang Island Branch)

*Delayed post...Abigail is already 27 months old now*

Once in a while we would dine at places where it's not convenient to bring along our 20 months old little lady. So we can only do it after work before going home.

It was just by chance when we came to this new branch of Boiling Steamboat & Dim Sum restaurant located at Bayan Baru (Elite Height). Their concept is kanban belt steamboat, each a pot, and you get to choose either ala carte or buffet prior to start eating. After looking at the menu, we decided to choose buffet, which cost RM35.90 per pax.

The interior, seating around the kanban belt

Seating with friends or small groups

The staff will first serve you with a set platter for buffet. You may refill the ingredients afterwards, either through the order chit (which I think is redundant) or get them directly from the kanban belt. Meat slices for shabu-shabu you need to continue top up using the order chit.

Set platter for buffet

Kanban belt

Soup base that we tried: tomyam (东炎汤) and pepper pig stomach (胡椒豬肚汤). Personally I still prefer the pepper pig stomach soup as the tomyam soup is basically mixing the paste provided into the clear soup.

My Rank: 3/5
(Taste just average. Sometimes slow response on the repeated order using order chits.)

1-1-33, Jalan Mayang Pasir 3, Bayan Baru, Penang, Malaysia

Tel: 04-6119357, 016 4268070

Business Hour:
Lunch: 11:00am - 2:30pm
Dinenr: 5:30pm - 11:00pm

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