Cook, Bake N Share

24/10/2026

Enjoyed 🥰

24/10/2026

Enjoyed ! 🥰

23/10/2026

TECC monthly demo class for October, I have demonstrated two recipes as follow:-

Thank to the 22 participants for supporting me and TECC.

Nyonya Laksa
Rice Noodles in Spicy Coconut Milk Gravy
The spice paste can make ahead and freez it for up to 1 month.

Serves 12

SPICE PASTE
Candlenuts 110g
Coriander seeds 15g
Galangal, peeled & julienned. 340g
Turmeric , peeled & thinly sliced 60g
Lemongrass , thinly sliced 6
Red chilli 140g
Shallots, diced 340g
Dry chilli (soaked) 60g
Belachan, toasted 90g

GRAVY

Medium size prawn 680g
Coconut oil 250ml
Water 2L
Dried shrimp 230g
Coconut milk 1L
Coconut cream 750ml
Salt to taste
Sugar to taste

NOODLES & GARNISH

Laksa noodles 3kg
Beans sprouts 600g
Cucumber 1
Fish cake 230g
Eggs 3
Laksa leaves

Prepare the PASTE

Blend the spice paste according to the sequence of ingredients. Add a little of water if necessary to form a fine paste.

Prepare the GRAVY

1. Peel and devine the prawns, set aside. Reserved the heads and shells
2. Add 3 Tbsp of coconut oil and fly the heads and shells until turn yellow. Add water and bring to boil. Turn down the heat and let the prawn stock simmer.
3. Drain and pat dry dried shrimp and pulse-grind the dried shrimp until fine.
4. In another pot, add the remainder of the coconut oil, add the spice paste and ground dried shrimp. Fry until the mixture is fragrant and slightly crispy.
5. Pour in the coconut milk. Stir over medium heat and bring to gentle boil for 20 minutes. Then add in the prawn stock and coconut cream. Continue to boil gently for about 10 min, taste and dilute by adding water if necessary. Stirring now and then, simmer, uncovered until a layer of red oil surfaces. Turn off the heat, add salt and sugar to taste.

Onde-Onde
Makes 35 to 40

Glutinous rice flour 180g
Tapioca starch 10g
Pandan juice 130g
(45g Pandan leave + 135g water)
Alkaline water (optional) 1/8 tsp
Salt 1/8 tsp
Sweet potatoes (yellow) 200g
Oil 1 tsp
Gula Melaka (shaved) 200g
Steamed grated coconut 300g

Steps

1. Combined rice flour, tapioca starch, and pandan juice. Alkaline water + salt, mixed well, cover and set aside.
2. Steam sweet potatoes until tender, press/mash while still hot.
3. Measure out 110g of sweet potato mash and add to the rice flour crumbs with the oil. Knead into a smooth dough, cover and rest for 20 min.
4. Shave the gula Melaka very finely, making sure no chip or chunks.
5. Steam the grated coconut, add some salt.
6. Divide the dough into 8 t0 10g and keep them cover with a moist cloth.
7. With some tapioca starch dusted on your finger, press the dough ball into tiny cup. Compact about 5g gula Melaka into the cup. Bring up the dough to enclose the gula. Do not trap and gula in the seam. As you made the onde, drop them into the steaming water.
8. When onde rise to the surface, simmer them for another several seconds, for a total of 3 to 4 minutes. Transfer onde to the salted grated coconut and rolled gently to coat. Serve hot.

26/09/2026

Did you know that about 70% of our planet is covered in ocean? Dive in and discover the wonders of the deep! 🥰

Watch, follow, and discover more trending content.

25/09/2026

Kueh Talam Ubi Kayu
MAKES ONE 20 CM SQUARE
TRAY OF KUEH

BOTTOM LAYER
200g water
190g gula melaka, finely shaved
25 g pandan leaves, cut into 1cm shreds
490g grated tapioca
10g cornstarch
1/3 tsp salt top layer

TOP LAYER
530g coconut milk
25g tapioca starch
20g rice flour
15g cornstarch
1-1/2 tsp sugar
½ tsp salt
oil for greasing pan

INSTRUCTIONS
1. Get your steamer ready. Line a 20 cm square cake pan, at least 5 cm deep, with foil, and lightly grease the foil with oil.
2. Start top layer: Stir all ingredients together in a bowl until smooth, cover tightly and set aside at cool room temperature while you make the bottom layer.
3. Make bottom layer. Combine water, gula melaka and pandan in a pot and stir over medium heat just until sugar dissolves. Strain into a clean pot, then mix in grated tapioca, cornstarch and salt. Stir mixture over medium heat just until its pooled juices thicken and get reabsorbed. Scrape mixture into pan and spread into an even layer. Steam for 22 to 25 minutes over medium-low heat, until set and evenly translucent.
4. Finish top layer while bottom layer steams. Pour batter into a pot and stir constantly but slowly with a spatula over medium-low heat, until it thickens into a smooth, creamy, just pourable custard.
5. Prick shallow holes all over bottom layer with a fork to help top layer adhere, then pour top layer batter over. Steam over medium-low heat for 25 to 35 minutes, until a toothpick inserted into the kueh's centre comes out damp but clean, with no uncooked batter on it.

Pai Ti (Kueh Pie Tee)
(Crispy Cups with Popiah Filling)

PAI TI CUPS

450g plain flour
1/4 tsp kapur
Pinch of salt
1 large eggs
700 to 850ml water
Peanut oil for flying

FILLINGS

200g prawn
125ml peanut oil
600g bamboo shoots
250g extra-firm tofu
600g jicama
110g garlic, minced
1 - 2 Tbsp dark soy sauce
Salt to taste

GARNISH

3 large eggs, fried into omelette and cut into fine strips
110g garlic, minced and fried until golden brown
100g crab meat
Cilantro
Chilli sauce

Prepare the filling

1. Porch and devein the prawn, set aside.
2. Sear the tofu on all side until golden brown, set aside.
3. Slice bamboo shoots, tofu and jicama into fine strips of about 4cm long and about 2 to 3mm wide.
4. Heat the wok over medium heat, fry the minced chicken meat until light golden brown. Add in the garlic, continue frying until garlic is slightly brown.
5. Add the bamboo slots, tofu and jicama, and followed by just enough Vegetable stock to moisten the filling. Bring the saucepan to a gentle boil.
6. Drizzle enough dark soy sauce to produce a brown colour to the filling.
7. Simmer on a low heat until the stock is absorbed and the jicama soften, add a little more stock if needed. Season with salt according to taste. Lets the filling cool.
8. When ready to serve, fill the crispy pie tee shells with the filling.
9. Garnish with eggs strips, fried garlic, crab meat and coriander leaves. Drizzle some chilli sauce or serve on the side.

14/09/2026

Brown Sugar Cookies - ATK

Ingredients

14 tablespoons unsalted butter (1 ¾ sticks) - Divided
¼ cup granulated sugar (about 1 ¾ ounces/50 grams)
2 cups packed dark brown sugar (14 ounces/397 grams) - Divided
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 ½ ounces/298 grams)
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Instructions

1. Melt butter (10 Tbsp) in skillet, cook until dark golden brown, and transfer to a bowl.
2. Preheat oven to 175 degrees C and prepare baking sheets. Mix granulated and brown sugar in a shallow dish. (60g Brown + 50g White)
3. Mix brown sugar, salt, egg, yolk, and vanilla into cooled butter (browned butter + 4 Tbsp of cold butter). Add flour mixture and stir until combined.
4.Divide dough into 24 portions (apt 40g ea), roll into balls, coat in sugar, and place on baking sheet.
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set about 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake, centers are still soft.
6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

31/08/2026

Chocolate Chip Cookies - ATK

Ingredients

1 ¾ cups unbleached all-purpose flour (8 ¾ ounces/248 grams)
½ teaspoon baking soda
14 tablespoons unsalted butter (1 ¾ sticks)
½ cup granulated sugar (3 ½ ounces/99 grams)
¾ cups packed dark brown sugar (5 ¼ ounces/149 grams) (see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 ¼ cups semisweet chocolate chips or chunks