Homemade Chinese Pork Jerkey - Bak Kwa 肉干

>> Saturday, November 26, 2011

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In just a few more days I will be heading home. Besides busy packing my stuff, I am also busy practising the necessary skills that I need to perform when I go home. Even before I reach home, I am already loaded with a long to-do list. Yes, it is a to- do baking/ cooking list. On the top of the list is Homemade Bak Kwa. I had attempted to make this tasty treat a few months ago, but the picture that I had taken was blur and off focus, so the perfectionist me will not allow this delicious snack to be mistaken as a piece of black, dried piece of blunder in the kitchen. Haha.

Please feast with your eyes for the time being!


Are you drooling yet?

I will be back with the recipe very soon !


Moist Banana Muffins

>> Wednesday, November 16, 2011

I apologize for the lack of posts lately. I have been struggling with exams. This is my final semester. Yes, you heard it right. Final semester in my degree. Praying that I pass! Finally I decided to take a break yesterday after my third paper as I have only one last exam to go next week.

These muffins are so wonderfully moist. With the almost rotting bananas which have been sitting in the fridge for ages, they are so fragrant and rich in flavour. I had just enough bananas to make half the recipe. When I have a chance to buy some bananas again, I am definitely going to double the recipe!

Moist Banana Muffins


140 gm butter - melted
150 gm castor sugar
230 gm plain flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 eggs
454 gm mashed banana


1. Combine plain flour, baking powder and baking soda together. Sift and set aside.
2. Add in half the sugar into the flour mixture.
3. In another bowl, combine melted butter, eggs, mashed banana and remaining half of the sugar. Mix well.
4. Fold the wet ingredients into the flour mixture carefully.
5. Careful not to over-stir the mixture or the muffins will become tough and rubbery.
6. Scoop the batter into muffin molds or paper cups.
7. Bake at 180 C (or 170C for fan forced oven) for 25 minutes.
8. When the skewer comes out clean the muffins are ready.

A little trick from me: After your muffins have rested for 15 minutes on the wire rack, transfer them into a plastic container with the lid on. In this way, the remaining heat from the warm muffins will act as a steam to make your muffins more moist and tender. I usually do this to all butter cakes, cupcakes and muffins as well. Hope you will find it useful.


Lemon Curd Cupcake with silky meringue

>> Friday, August 26, 2011

It's Friday! And we need some good desserts to give sweet endings to our week, don't we?

Taa- da !

Recipe for Lemon curd
adapted from Joy of Baking

80 ml lemon juice
3 large eggs
120 gm sugar
50 gm butter

Mix lemon juice, eggs and sugar in a heat proof bowl over a pot of simmering water. Whisk constantly for about 10 minutes to get a silky creamy texture. Remove from heat and whisk in butter. Allow to thicken and cool in a glass jar.

Recipe for Cupcakes
adapted from Exclusively Food

120g butter, softened (the softened butter should be easy to cut through)
150g (2/3 cup) caster sugar
1 teaspoon (5ml) vanilla extract
2 large eggs (we use eggs with a minimum weight of 59g)
188g (1 1/4 cups) self-raising flour
125ml (1/2 cup) milk

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle of the oven.

Line twelve 1/3-cup capacity muffin pan holes with cases that are about 3cm high and measure about 5cm across the base and 8cm across the top. We use paper-lined foil cases.

Using an electric mixer or electric hand-held beaters, beat the butter, sugar and vanilla together in a large bowl, starting on low speed and increasing to high once the sugar is incorporated. Beat until the mixture is pale and creamy, stopping the machine once or twice during beating to scrape down the side and base of the bowl with a spatula.

Sift about half the flour (about 2/3 cup) over the butter mixture. Stir with a spoon or beat with the electric mixer/beaters on very low speed until the flour is just incorporated.

Add about half the milk (about 1/4 cup) and stir or beat on very low speed until just combined. The mixture will probably look curdled at this stage. Repeat the process with the remaining flour and milk. Do not overmix the batter.

Divide the mixture evenly among the cases (about 1/4 cup batter per case).

Recipe for silky meringue

3 egg whites
150 gm sugar

Place egg whites and sugar on a heat proof bowl over a pot of simmering water. Whisk constantly until the mixture is not grainy when you rub between your fingers. Remove from the heat. Whisk at high speed until stiff peak forms.

Have an awesome,


and great weekend!


Dot Dot Roll

>> Friday, August 19, 2011

A very well-delayed post! But I am finally able to upload it. I have been busy with work and uni assignments since uni started. And I really can't wait to go home when the semester holiday comes in December! *jumping in joy*

Look at the fine texture!

Recipe for Dot Dot Swiss Roll

3 egg yolks
15 gm sugar
60 ml water
oil 40 ml
flour 80 gm

3 egg whites
50 gm sugar


*Typical chiffon cake method*

My favourite shot! Hehe!

Have a great weekend !


Kkakdugi 깍두기 - Korean Cubed Radish Kimchi

>> Saturday, August 6, 2011

My recent obsession with Korean food not only includes Shin Ramen, but also making my own Kimchi. Since Korean hot pepper powder is easily obtained in Australia, in leading Asian supermarket, I begin with radish kimchi.

Seriously I really have not tried any radish kimchi in my life, so I am not really sure how it is supposed to taste like. But I am quite happy with the way it came out. Not too spicy to my own liking.

Recipe for Kkakdugi 깍두기 - Korean Cubed Radish Kimchi
adapted from Maangchi


500 gm radish
1 tbs minced garlic
1 tsp minced ginger
2 stalks of chopped green onions
2 tbsp fish sauce
1/3 cup hot pepper flakes (adjusted according to personal preferences)


1. Peel 4 pounds of Korean radish (or daikon).
2. Rinse in cold water and pat dry.
3. Cut it into ¾ to 1 inch cubes. Put into a large bowl.
4. Add 1 tbs salt, 2 tbs sugar, and mix well.
5. Set aside for 30 minutes
6. Drain the juice from the radish into a small bowl.
7. Add minced garlic, minced ginger, chopped green onions, fish sauce, hot pepper flakes, and ⅓ cup of the juice from the radish.
8. Mix it up well until the seasonings coat the radish cubes evenly.
9. Put the radish kimchi into a glass jar and seal tightly.
10. You can choose to eat it immediately or to allow it to ferment for 2-3 days and then keep in the refrigerator.
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Indonesian Walnut Cake

>> Monday, July 4, 2011

Hi all, I hope everyone is fine. Firstly I apologize for disappearing for quite some time. It had been me against the exams for the past month. Exam moments had been crazy. Working by the day and studying by the night. Thankfully the break has finally arrived and I think I deserve a good break from all the work-study juggle.

I have just moved in to a new place and I am really happy about it. It is so much better than my old house and the best part of it - the kitchen. It is so huge with heaps of working space and of course, a brand new oven. I was worried about not getting use to the new oven when I first tried baking with it. But the result of this cake shows that there is no need for worry.

The nice golden brown colour of the cake is so even, and the loaf rose beautifully in the oven. The crumb of the cake is so fine, although from the looks of the cake in the picture is looks a little crumbly. The cake is very moist too, even without the addition of milk. This is a sure keeper in my recipe book!

Recipe for Indonesian Walnut Cake
adapted from My Baking Cottage


250g Butter
200g sugar (I reduced to 150g)
4 eggs, separated
200g Plain/cake flour
4g baking powder
30g chocolate chips (I omitted it)
150g walnuts
vanilla essence

  1. Prepare and line a 9-inch cake pan (I used 7-inch square pan).
  2. Chop walnuts and lightly toast in an oven for about 5 minutes. Be careful not to over toast it.
  3. Sift flour and baking powder. Set aside.
  4. In a large mixing bowl, cream slightly softened butter with half of the sugar (in my case 75g) using an electric beater until light and fluffy.
  5. Add egg yolks, one by one and cream and cream till well mixed.
  6. Add in flour mixture slowly (You may use a wooden spoon manually or if you are using an electric beater, to use low speed). Set aside.
  7. In another mixing bowl, beat egg whites using an electric beater. Add the other half of the sugar slowly and continue beating until the egg white reaches stiff peaks (When you lift the beater, the tip droop slightly, and beaten egg whites becomes stiff and shiny).
  8. Add toasted nuts and chocolate chips into the cake batter.
  9. Fold in beaten egg whites into the cake batter, in two to three additona, until egg whites is well-incorporated into the batter.
  10. Pour batter into prepared pan. Bake in preheated oven at 160C for about 50 minutes to one hour.


Sugar Donut Mufins

>> Monday, May 23, 2011

I have been missing from my kitchen for some time. No because I don't bake anymore, but firstly, winter is here which means the chance of having good sunshine is really rare. With my novel skills in photography, taking a perfect shot on a gloomy cloudy day is highly unlikely, and that also makes me highly reluctant to upload bad pictures onto my blog. Perfectionist. Nuff said.

Yesterday morning was such a perfect day. The Sun finally woke up after constant pouring this week. I am making breakfast for the girls and this is it. Sugar Donut Muffins. I am not sure about you, but to me Donut makes me think of buckets of oil, yummy, but sinful piece of dough. But this is different. Donut is now a yummy piece of dough, without the oil and sinfulness.

This recipe is definitely a keeper and I will make my BB try this when I reach home

Recipe for Sugar Donut Muffins
adapted from Baking Bites with slight modifications

2 eggs
3/4 cup sugar

1 1/2 cup of flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg

1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

Sugar and Cinnamon powder for rolling

1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture 4. and stir to combine. Pour in vegetable oil, milk and vanilla extract.
5. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
6. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
7. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Exam is around the corner, so I am going to take a hiatus from blogging for quite some time. Till then, take care!! Align Center

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About This Blog

I'm a Malaysian girl, from Ipoh who is currently in Perth, Western Australia pursuing her studies in Psychology. I find great comfort in baking and cooking, and enjoy sharing them with my family and friends. Started my baking passion when I was 14, and continuing to love every bit of it! Welcome to my world of flour, eggs and butter !

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