Fruit Tarts🍓🍌🍇🍍🍑

Serves about 6-8 people

Frozen Pampas Sweet Pie Base:
Cook the Pampas Sweet Pie Base according to instruction.

Ingredients for Pastry Cream:
1 1/4 cups milk
1 tsp vanilla extract
3 large egg yolks
1/4 cup white sugar
2 tbsp plain flour
2 tbsp corn flour
1/2 tbsp liqueur (Grand Marnier, Brandy, Kirsch) (optional)

Ingredients for Apricot Glaze: (optional)
1/4 cup apricot jam or preserves
1/2 tablespoon water

Ingredients for Topping:
fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.) OR
A small canned sliced peach, drain well

Method for Pastry Cream:
In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.)
Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.)
Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Then pour the egg mixture back to the saucepan and cook over medium heat until slightly thicken (like mayo) whisking constantly. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.

Method for Apricot Glaze:
Heat the apricot jam or preserves and water in Can microwave for 20 sec. strain the jam through a fine strainer to remove any fruit lumps.

To Assemble Tart: To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.


Brown Sugar Roast Pork 红糖烧肉 – Stove Or Buffalo Smart Cooker Method

I must admit I have a love hate relationship with Pork Belly.  I love to eat it and yet terrified to eat at the same time as I’m suppose to be on a clean and healthy diet, but I still couldn’t resist the temptation to pinch some from the bowl, the meat is so tender and sweet, and it really goes very well with a bowl of hot fluffy rice! Feeling guilty now! LOL.


450g pork belly

1 stalk spring onion (cut into section)

5 slices ginger

1 cinnamon stick

1 piece star anise

1/4 teaspoon Sichuan peppercorn

4 bay leaves

About 800ml Water (must cover the the pork about 2cm higher)

3 tablespoon brown sugar

100ml shaoxing wine

1/2 Dark soy sauce

1/2 teaspoon salt



Stove Method:

Clean the pork belly and cut into pieces

Pack the cinnamon, star anise, peppercorn and bay leaves into a soup or tea bag, set aside

Heat up a non stick pan, put in the pork belly, skin side down and fry till it sizzled, turn over and fry till color changed
Add in the ginger and spring onion and fry till fragrant
Add in the water, seasoning and spice pack and bring to a boil
When boiled, reduce to low heat and simmer till pork is tender and sauce is thicken
Remove to a deep serving dish and garnish with coriander leaves and serve with rice.

Buffalo Smart Cooker Method:

Clean the pork belly and cut into pieces

Pack the cinnamon, star anise, peppercorn and bay leaves into a soup or tea bag, set aside

Select “QUICK COOK” function follow by “START” button, place the pork in, skin face downward, close the lid and let it heat up for 3 min, open the lid and you should hear a sizzling sound, turn the pork over and cook for another 3 min

 When the time is up, open the lid, add in the spring onion and ginger and stir fry (using a wooden ladle) till fragrant

Add in the seasoning, water and the spice pack, mix well

Close the lid, change to “STEAM” function, adjust the cooking time to 1 hour 30 min, press “START” to cook

Open the lid 1 hour later, add in salt and close the lid, cook till water becomes till thicken

Spicy Ma Po Tofu 四川麻婆豆腐

This is one of my youngest son favorite dish, so much so that he can eat at least half of it all by himself in one sitting! Another winner!


500g (2 packet) Egg tofu

200g minced pork

1 tsp minced ginger

100g Water

3 tbsp / or to taste Lee Kum Kee brand Chili Bean Sauce (Toban Djan)

1 tbsp oil

2 tbsp cooking wine

1/2 tsp / or to taste light soya sauce
For thickening:

1 tablespoon Tapioca flour mix with 1 tablespoon water

Chopped spring onion

1. In a non stick pot, heat oil, fry ginger till fragrant

2. Add in minced pork and fry till color change

3. Add in the chili bean sauce and fry till well mix

4. Add in water and bring it to boil

5. Add in the tofu then break it up to small pieces using your ladle

6. Add in the cooking wine, soy sauce and let it simmer till cooked. Thicken with corn flour mixture

7. Add in spring onion mix well, dish up. Serve with hot rice

阿嬷肉卷 Grandma Minced Pork Beancurd Roll This

This is my Mother-in-law’s signature dish, which is the most sort after by her children, grandchildren and relatives alike. Usually, my Mother-in-law will only prepare this dish during Chinese New Year, but today, the family get together to celebrate my Father-in-law’s 75 years old birthday celebration, so she decided to cook this dish as it is also my father-in-law’s favourite dish. When my Father in law smiles and gives a thumbs up, it is worth all the effort!

My Mother-in-law often get requests for the recipe, but being an experienced Chef, she doesn’t have measurements on the ingredients. In order to be able to pass down this family traditional dish to the next generation, with the help of my Mother-in-law, here is the recipe. Hope you enjoy this dish as much as our families.

Make 16 rolls

Ingredients A:

500g minced pork

250g water chestnut, diced

300g prawn, diced

60g shredded carrots

1 eggs, beaten

1 big onions – diced

6 pieces cream crackers ( 苏打饼 ), crushed (put in last)


1 packet of dried bean curd skin (less salt), cut into 20cm x 11cm


2 to 2 1/2 tablespoon light soy sauce, or to taste

1 tablespoon sugar

1 teaspoon salt

1 teaspoon corn flour

1/2 teaspoon pepper


1. Put ingredient A and seasoning in a large mixing bowl and mix well and marinade for 30mins

2. Follow the shape of the sheet and cut into pieces OR cut into 20cm x 11cm

3. Use a damp cloth to lightly wipe the bean curd skin (to soften the skin)

4. Take 80g of meat mixture and place it onto the skin

5. Fold the two side of the skin then roll up, remove to a plate and set aside. Repeat step 3 to 5 till all mixture is finished.

6. Heat oil in wok till smoke arise. Reduced heat then put in the meat roll

7. Deep fry till golden brown

8. Dish up and drain well and leave to cool slightly before cutting into bite size and serve warm or cold

NOTE: If you prefer a less oily option:

9. Deep fry till half cooked (light brown) and leave to cool completely.

10. Cut into bite size, line a baking paper on the basket and air fry at 180°C for 8 to 10min or till cooked and golden brown

11. Serve warm or cold.

NOTE For advance cooking or freezing:

1.Deep fry till half cook (See step 9), dish up and drain dry

2. Put into a container and put in the fridge for next day use or can be put in freezer and freezer for up to 1 month

3. Thaw the frozen roll in the fridge overnight (if is from the freezer)

4. Cut into bite size, air fry or deep fry till cooked and golden brown. Serve

NOTE: It is advisable to just cook 1 roll to try is the seasoning to your liking before you proceed to make all the meat rolls.

阿嬷 Potato 炒鸡肉 Potato Stir Fry With Chicken👵👵👵

As I am the youngest in my family, I grew up without having to do any house work at all, let alone cooking, don’t be mistaken, I don’t come from a rich family, on the contrary, my family is very poor. I grew up in a HDB flat that has got no bedroom at room, I guess I was a spoiled little poor princess! I pick up cooking from my mother-in-law in 1996, just before I was about to leave for Perth, so this is another dish that my Mother-in-law cooks often and is also one of my youngest son’s favorite dish.

500g Chicken breast / thigh, cut into bite size
350g Potato, peel and cut into thin slices
4 cloves of garlic, minced
150-200 ml Water

1 teaspoon Dark soy sauce
1 teaspoon Light soy sauce
1/2 teaspoon Salt
1/2 teaspoon oyster sauce
2 teaspoon Tapioca flour mix with 2 teaspoon water

1. Marinade chicken with 1 teaspoon each of salt, sesame oil and corn flour and 1/8 teaspoon of pepper
2. Soak the potato in water for 10 mins then drain well
3. Heat oil in the wok on medium heat and fry the potato till half cooked, dish up and set aside
4. Add 1 tablespoon of oil and fry the garlic till fragrant then put in the chicken and fry till it become white in color
5. Add in the water, potato and seasoning and bring to boil, when boiled reduce the heat and simmer till potato is soft and chicken is cooked.
6. Lastly thicken with tapioca flour mixture
7. Serve hot with rice.

阿嬷肉煎蛋 Minced Pork Fried Eggs (Grandma Recipe) 👵👵👵

My Mother-in-law cook this dish very often as this is one of the dish that all the grandchildren loves. It is so simple and easy to make, it goes well with rice or porridge, sometimes we all do love some simple dish for a change isn’t it? And who says simple cannot be yummy?

150g Minced pork
2 large eggs
11/2 teaspoon light soy sauce
1/2 teaspoon salt
1/8 teaspoon pepper

1. Put the eggs in a bowl and beat well

2. Add the remaining ingredients into the eggs and mix well, leave it to marinade for 15 mins

3. Heat oil and pan fry the omelette, using medium heat and fry till golden brown on both side

4. Remove to a serving plate. Serve with rice or porridge

Chicken Wings in Plum Paste🐓🐓🐓

This is a recipe given by a Neighbour of mine when I live in Singapore, I had cooked this dish countless time because it is simple and delicious, we had this again last night and everybody at the party loves it! You can grill it in the oven or throw in the BBQ. Last night I air fried some and grill some in the oven, and the winner is – air fried! Somehow, the air fried chicken wings not only looks better but also taste better!

2 kg chicken wings
Woh Hup Plum Paste

2 tbsp minced garlic
4 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp salt
1/2 tsp sugar
1 1/2 tsp dark soy sauce
Dash of pepper

1. Marinate chicken wings in seasoning overnight

2. Preheat oven at 200°C (Grill function – top heat only) .

3. Line a baking tray with rack and place the chicken wings on top of the rack.

4. Bake the chicken till both side lightly brown.

5. Remove from oven, apply plum paste on both side of the chicken wings and grill for another 5 mins.

6. Remove and serve hot.

OR you can air fry it at 180°C