Archive for September 2nd, 2007


tiramisu, originally uploaded by pearlyn83.


My first Tiramisu was nearly 3 years ago. Then I still didn’t have much baking skills so it was challenging for me to make something of such “hard” level considering I couldn’t even make a chocolate cake properly! :p As most are aware, the Italian name Tiramisu literally means “pick-me-up”. Well, coffee lovers all over the world would have to agree that this dessert definitely earns its name. Nowadays, there are many different versions of this mouth watering dessert. Most of them using sponge fingers. However, I’m not a big fan of sponge fingers. I’ve tried it a couple of times but have come to the conclusion that when you make a sponge cake as the base, that’s still the best.


Sponge cake:

  • 6 eggs, split the whites and yolks
  • 200g sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla essence
  • 140g self-raising flour
  • 100ml thickened cream
  • 5 tbsp oil


  • Preheat oven to 180C.
  • Beat egg whites, cream of tartar and 100g sugar to stiff peaks.
  • Beat egg yolks, vanilla essence and 100g sugar till light and creamy.
  • Sift flour and baking powder together.
  • Add cream to egg yolk mixture. Gradually fold flour into mixture, alternating with oil.
  • Fold egg yolk mixture into egg white mixture lightly. Pour into ungreased pan. Bake till set.
  • Allow cake to cool. Divide cake into half.


  • 225 g mascarpone
  • 1/4 cup icing sugar
  • 2/3 cup strong coffee, chilled
  • 1 1/4cups double cream
  • Coffee liqueur, eg Tia Maria, Kahlua
  • Sponge fingers or sponge cake
  • Cocoa powder


  • Beat mascarpone and icing sugar for 1 min. Stir in 2tbsp of coffee.
  • Whip cream and liqueur till soft peaks. Add liqueur according to taste. Some people like theirs strong whereas some are not big fans of alcohol.
  • Stir a spoonful into mascarpone then fold in the rest. Make sure mixture is completely mixed.
  • Add some liqueur into remaining coffee. Place one half of the cake on serving plate or cake board. Brush cake with coffee mixture. Make sure cake is moist with the mixture. Do not overdo it till cake becomes too soggy.
  • Spoon 1/3 of mascarpone mixture onto cake. Even it out.
  • Place other half of cake on top of the first half. Repeat above steps to moist cake. Spread cake with remaining mascarpone mixture.
  • Decorate according to preference.


  • Most Tiramisus are decorated with cocoa powder sprinkled on top. I made my own chocolate curls for the side and sprinkled the top with cocoa powder and chocolate flakes


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steam garlic chk, originally uploaded by pearlyn83.

Krystal enjoys blog surfing in her free time and stumbled upon this blog where the lady made steamed chicken with ginger and chinese sausages (or more commonly known as lup cheong). She kept going on and on about how tasty it looked and in the end I decided to give it a go. However, all except for myself in this house are not fans of ginger hence I had to modify and replace it with garlic. To be honest, the taste was just like normal steamed chicken. I actually thought the lup cheong would give it some sorta extra “kick” but that was not the case. One good thing though, the steaming yielded a big bowl (about 2 1/2 cups ) of pure chicken stock, of which I stored for future use.


  • Chicken Maryland
  • Chicken wings
  • Bok Choy
  • Chinese sausages (lup cheong)
  • Soy sauce
  • Salt
  • Chinese cooking wine (Shaoxing jiu)
  • Pepper
  • Fried shallots, for garnishing


  • Wash and season chicken with seasoning. Set aside for at least 2 hours.
  • Fill a wok with hot boiling water. Place chicken into a deep dish. Slice lup cheong into thin slices and arrange on top.
  • Place dish into wok, cover and steam for 20-30 minutes. Open the wok cover occasionally to refill with water and to release steam.
  • After 20 or so minutes, remove dish from wok. Arrange bok choy on top and steam it again till cook.
  • Garnish with fried shallots and serve hot.

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Fish Paste

fish paste, originally uploaded by pearlyn83.

This is my first attempt at making fish paste. Since young, I’ve never been a fan of “asian-styled” fish, namely chinese style steamed fish or fried fish. I would kick up a big fuss everytime my parents tried to get me to eat it. The only kinda fish I would eat willingly was sashimi (japanese style raw fish slices) and canned fish (yes, yes I know…many people say I’m weird). The one other thing I ate was fish balls and yong tau foo, which means “stuffed bean curd”. My mum would make her own fish paste and use it to yong tau foo, or fry with eggs, or make fish cakes.

Since coming to Aus, I’ve not had yong tau foo or homemade fish cakes. Previously, I’ve attempted to make my own fish paste with Trevalla fish but it flopped really badly. This time, I did a bit more research. I know my mum uses “gao yu”, but seeing that I do not know what it’s called in English, I was unable to ge it. I read somewhere, the best fish to use is Mackeral fish. So, Krys and I paid a visit to Mako Seafood at the wharf to see if they stocked any. When we got there, I asked them if they had Mackeral fish and that I wanted it to make fish balls and fish paste. He said that Mackeral is indeed the fish to use due to its oily texture but that as far as he knows, Island Market should be the only place that stocks it.

Oh well, off to Island Market we went. Luckily, we were not disappointed and they do actually sell Mackeral. I bought about 600-800 gms to experiment with and home we went. I found a recipe online and decided to be good for once and follow the steps carefully (I’ve been known to modify my own rcipe and fail horribly in the process!). It turned out pretty good (in my opinion) for a second try. Nice and sticky paste just like mum’s!


  • 600-800gms Mackeral fish (deboned)
  • Salt and pepper, to taste
  • 1 1/2 tbsp corn flour
  • 6 tbsp ice cold water


  • Scrape the fish meat skin side up.
  • Mince the fish with a blender and mix in the rest of the other ingredients.
  • Stir fish paste with a wooden spoon in one direction to get the springy texture.
  • Store in container.

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