Chocolate Mud Cake

300g plain choc chips
300g unsalted butter
5 eggs
50g caster sugar
115g self-raising flour
2 teaspoon cocoa powder for dusting

Preheat oven to 185C. Place 12 paper case in muffin tray.

1. In a medium bowl set melt choc and butter together, stirring well.

2. In a different bowl, beat eggs and sugar in a large bowl until pale and thick.

3. Then fold the flour into the egg mixture. Stir in melted choc and butter.

4. Spoon batter into paper cases and bake for 20 mins (this depends on oven).

The cupcakes will be soft and gooey in texture and appearance. I placed the batter on the paper and then placed it on the tin which is wrong. Just placed the cup cakes on the tin and bake or just bake with the paper on.

Remove tin from oven and cool for 5 mins, then remove cupcakes and serve swiftly, dusted with cocoa powder.

These is how they look like. I add in some chocolate chips. Hands ithcy! Check your chocolate chips and adjust the sugar accordingly to the chocolate sweetness.

I bought strawberries last night... Korean strawberries... sweet! yummies... i wanted to add in fruits over gelatin but no need la... lazy de....

So here it goes... just some random pictures....

cheese cake

Ingredients A
400g digestive biscuit - grinded
200g butter

Pressed on tray firmly to ensure when sliced out it does not break.

Ingredients B
2 tsp lemon rind(optional)
1/2 cup lemond juice(optional)
2 cups evaporated milk(i used heavy whipped cream in this case)
500gm philadephia cream cheese
40gm gelatin(melt with 4tbsp hot water)
3 cup icing sugar(300g)
1.Beat whipped cream until it is thick
2. Beat cream cheese until smooth.
3. Blend in 3/4 cup of sugar vanilla, gelatin, milk, lemnon juice and rind
4. When it is smooth add in gelatin and pour immediately to the biscuit base.
5. Put in fridge to set till firm.

Ingredients( 4 person)

2 pieces of Bird's nest( 1 piece for 2 person)
80gm Sugar cane rock sugar
12 pieces of Ginseng sliced thinly
half Pear(optional but recommended - Nashi apple would be a good choice or alternatively chinse white pear)


1. Placed all the ingredients except for the pear and soak in warm water for approximately 3 hours.
2. Double boiled for approximately 3 hours.
3. Served immediately while it is hot.


1. Placed everyting in a double boiler(water in the boiler must be hot boiling water-else may take longer time) in a slow cooker and cook for approximately 8 hours depending on you slow cooker. Mine is good for 8-9 hours.

**Recipe is based on cave nest from Eu Yan Sang. Different type of nest may required longer boiling time like the golden nest and blood nest... some house nest may require shorter double boil duration.


1. For dried sea cucumber(for easier method you can get those that are ready soaked)Preparation:

soak and boiled for 30 minutes for 3-4 days till they are fully developed into size2. Japanese

2. Mushrooms - Soak overnight in water
3. Button mushrooms
4. Aparagus
5. Abalone - sliced thickly(not sure how to prepare the dried one so we just use the canned one)

6. Dried Scallops
7. Oysters
8. Clams


1. Braised mushrooms with oysters until mushroom got soften.
2. Add in sea cucumber, dried scallop and continue to braised for about 45-1 hour.

3. Add in abalone, aparagus, button mushroom and clams and braised for about 30 minutes.


Copyright 2006| Blogger Templates by GeckoandFly modified and converted to Blogger Beta by Blogcrowds.
No part of the content or the blog may be reproduced without prior written permission.