Cheeseburger with caramelised onions recipe

Decided to make burgers last weekend just before I start my night shifts. Sudden craving for good burger patties so decided to try a recipe by marcus wareing on I adapted a tiny part of the recipe and I have to say it is one of the most yummiest burger patty I have eaten so far. 


Caramelised onions

  • 25g of unsalted butter
  • onions, peeled and sliced
  • 1 tbsp of thyme, just the leaves
  • 1/2 tsp of salt

To plate

  • 4 slices of Emmental
  • 2 burger buns
  • tomatoes
  • mushrooms


1. For the burger patties: Mix together the burger ingredients. Fry a little of the mixture to check the seasoning and adjust as necessary. Shape into 4 patties and refrigerate.

2. For the caramelised onions, melt the butter in a medium-sized frying pan. Add in sliced onions, thyme and salt. Cook for approximately 20-25 minutes until golden and sticky.

3. Heat 1 tablespoon of oil in a large frying pan and brown the burgers until cooked through, about 6-7 minutes each side. Remove them from the heat and place a slice of cheese on top of each one to melt gently.

4. Brush some butter on the burger buns and toast lightly on a frying pan. Add caramelised onions (tomatoes, mushrooms etc as you like) and sandwich together.


Chocolate brownies recipe

I love brownies. But recently have been craving to bake good brownies. Found this recipe which does yield very moist yummy chocolatey bites brownies. I love how the white chocolate and milk chocolate adds to the texture of the brownies.

Chocolate Brownies recipe from

185g unsalted butter

185g best dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate

50g milk chocolate

3 large eggs

275g golden caster sugar


1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl the pan.

2. While waiting for the chocolate to cool, turn the oven to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.

3. With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate, Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.

4. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake. This can take 3-8 minutes, depending on how powerful your mixer is. The mixture is ready when the mixture becomes really pale and double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you are there.

5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Fold until mixture are a colour is a mottled dark brown.

6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side to cover the top evenly. Gently fold in this powder. Mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gunny and fudge. Don’t overdo this mixing. Finally, stir in the white and milk chocolate chunks into the mixture.

7. Pour the mixture into the prepared tin. Paddle the spatula from side to side across the top to level it. Bake for 25 minutes. When done, gently shake the tin. If the brownie wobbles in the middle, it’s not quite done. If not quite done, put it back and bake for another 5 minutes until the top has a shiny, papery crust.

8. leave to cool. You can keep it in an airtight container for 2 weeks.

Tagliatelle with seafood veloute recipe

I am extremely sorry for the long hiatus once again…almost a month!

A valid reason I guess..

I just entered a relationship! *dances around* and it’s not just some random guy on the street heh…

Well…I met him at a church retreat in the beginning of November and we really connected so well that we got together pretty quickly. Call it ‘love at first sight’ that words cannot explain…We got together because we had been so incredibly attracted by each other’s personality, maturity… much that age is only just a number and everything else doesn’t matter anymore. 

I really thank God for I am so blessed to be with him. Although he may not be one of the best cooks in the world, but he is definitely the best human ‘dishwasher’ I can ever have and I really don’t mind this at all because it means I can cook him whatever he wants to eat. Best thing I can ever ask for is that he eats almost anything and supersize portions as well! So I can cook super huge portions and he can wipe the dish clean yet not put on any weight. But starting december after his exams, he is going to get me to start training for a half marathon, while he goes on his weight training. So we can both keep fit together. I love how he appreciates the food I cook and how he openly expresses how much he love them….and most importantly, how much he really likes me for who I am.

I thank God for he is unique, open, sensitive, caring, loving, thoughtful….the list goes on. He shares similar interest especially photography. It has just been an amazing journey even though it has only been 3 weeks since we got together. There is just too much to tell about the amazing story on how both of us got together, and the journey doesn’t just stop there, but I will share this another time perhaps.

One thing for sure is that I have been all motivated again to cook whatever he wants to eat, and I found out that our favourite food is the same i.e. steak! But he loves whatever I cook all the same, and so I have started with my cooking experiments once again…

One of the dish I cooked recently for him is a spaghetti recipe by Gordon ramsay. I think I have put in way too much butter as I didn’t measure the quantity of butter I was going to put in. Was whitish creamy until I added in the extra butter so be careful when you try out this recipe to not put in too much butter as it is a brilliant delicious dish!


Tagliatelle with seafood veloute, adapted from Gordon Ramsay

For 2:

300g piece skinned salmon fillet

3 large scallop/ 6 smaller scallops

6 large raw tiger prawns

500ml fresh fish stock

50g butter

1 large shallot, chopped as finely as possible

200ml white wine or dry vermouth, or half of each

150ml whipping cream

large handful mixed soft herbs including parsley and chives, finely chopped

1 tbsp lemon juice

150g fresh tagliatelle

drizzle olive oil

chevril or parsley sprigs, to serve


Prepare all the seafood. Trim and slice the salmon into 6 equal size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.

Place fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and poach for 1 min more. Add the scallops and poach for 1 min more and simmer everything for a final min until just cooked.

Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.

Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 minutes. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.

Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.

Meanwhile, cook the tagliatelle in plenty of boiling water until just done, about 5 minutes, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.

Use a roasting fork to twirl a neat bundle of tagliatelle. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

Kuih momo/ kuih makmur recipe

Since young, I have always love kuih momo. It was the kuih I really look forward to eat when I visit relatives/friends’ houses during chinese new year or Hari Raya. 

The recipe may seem easy, but it is actually quite technical. I think the difficulty lies in not overworking the dough and ensuring that it has a ‘melt-in-the-mouth’ texture. 

Now that I am in the UK, there is no way I can get my hands on them unless I bake them myself! Ingredients are pretty cheap, makes you wonder how come it is sold at an expensive price in Malaysia.

You can view the step by step pictures on the weblink below.

Kuih Momo/ kuih makmur recipe by


250g plain flour or all purpose flour

40g icing sugar (if you like a sweeter taste, add up to 75g icing sugar)

75g full cream milk powder*

150g ghee (clarified butter)

1/4 tsp salt

1 egg yolk

about 1/2 cup sifted icing sugar (confectioner sugar)


  • Add flour to wok or frying pan. Dry fry at medium low heat for about 5 – 6 minutes. Keep stirring the flour to avoid burning till flour becomes very hot and smells lightly nutty. Remove from heat and leave to cool.
  • Ground salt with 1 tsp of the dry roasted flour using pestle and mortar to a fine powder. Add this to flour.
  • Add milk powder and icing sugar.
  • Mix dry ingredients together then sieve, break up any large lumps with fingers, remove any remaining gritty grains.
  • Melt ghee in microwave for about 20 – 30 sec. Beat in the egg yolk.
  • Pour ghee and yolk mixture into the dry mixture. Mix with a folk or spoon then finish by rubbing with fingers till dough is evenly mixed.
  • The dough is crumbly but should form a lump when squeeze together.
  • Take a handful of dough, squeeze with hand to form a lump then break it up into smaller pieces. Squeeze each small piece again into a rough lump. Continue forming these little lumps.
  • Lightly roll each lump between palms into a ball without pressure or it will crumble. Size of the momo balls is up to you. I like them quite small about 1.5 – 2cm diameter.
  • Place balls on baking tray (pan) lined with parchment paper, arrange balls with some space for expansion.
  • Preheat oven to 160deg C. Put the tray of cookies in the oven, lower heat to 140 deg C fan oven (or 150 deg non fan oven), bake for about 12 – 15 minutes till light golden. Momo balls will expand slightly after baking.
  • Leave to cool for few minutes till cool enough to pick up by fingers. Then coat generously with icing powder. They are very fragile, be gentle and don’t crowd the bowl.

Ultimate chocolate chip cookies recipe

One of my favourites. My colleagues’s favourite too.

Introducing my ultimate chocolate chip cookies!

Ultimate chocolate chip cookies recipe by Linda collister ‘Divine heavenly chocolate recipes with a heart’.

Makes 18 large cookies.

1x 100g dark chocolate

100g walnut or pecan pieces

125g unsalted butter, soft

100g caster sugar

100g light muscovado sugar

1 large free range egg

220g plain flour

3 tablespoons cocoa powder

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

non-stick baking trays, ungreased


Heat the oven to 180 celcius/Gas 4

Break up the chocolate into squares and mix with the nuts. Set aside until needed.

Put the soft butter and the sugars into the bowl of a food mixer and beat with the whisk attachment until soft and fluffy. Scrape down the sides then beat in the egg.

Remove the bowl from the mixer and sift the flour, cocoa, baking powder and bicarbonate of soda into the bowl. Mix well then stir in the chocolate squares and nuts.

Using a heaped tablespoon of mixture for each cookie, roll the mixture into balls then arrange them on the baking trays, flatten slightly with your fingers, spacing the cookies well apart to allow for spreading. Bake in the heated oven for about 12-15 minutes or until just firm, and then remove the trays from the oven and leave to cool for 5 minutes before transferring the cookies to a wire rack to cool completely.

Store in an airtight container and eat within 5 days or freeze for up to a month.

Tiramisu cheesecake recipe

I have a little story to tell..

A distant memory…

Happened when I was a year 2 medical student.

When the real baking first started…

It was because of somebody’s birthday, and through the massive encouragement from one of my housemates, I decided to bravely accept the challenge of baking my first ever cake which turned out to be successful. I only tried baking twice prior to this and both attempts were nothing but complete failure. The defeated me actually made a promise to myself that I will never ever bake again. I was baking only for the sake of baking. Why bake when cakes fail, ingredients wasted, and everything goes into the bin just because nobody wanted to eat the cakes.

I was extremely defeated..


It was his birthday. One of my housemate, who is an excellent cook himself, told me that the best way to touch a person’s heart is to bake from the heart.

Hence, I baked my first ever cake – Tiramisu cheesecake.

Decided on this cheesecake because it wasn’t too technical.

and seem to be achievable.

and so I continued since, to bake and cook from the heart…before I realised that I was starting to get pretty good at it and enjoy it thoroughly!

The only thing I can say now to the person is, thank you very much for being there one chapter of my life, or I would never have gone this far and realise that I can achieve what I once thought was the impossible.

People come into your life, for a reason, a season.. to share, to grow, to learn. They give you an unbelievable amount of joy, but only for a season. The people you meet, help create who you are, teaching you how to love, opened your eyes to things, discover things that you never once knew. They guide you, support you emotionally, spiritually and physically. When they walked away, their work is done. We move on.

That’s my little story.

I will now share the recipe of the first cake I ever made, which to me, was delicious although simple.

Tiramisu cheesecake without the alcohol version:

Serves 6,

For the base:

85g butter, plus more for the pan

175g ginger biscuits, crushed

50g pecans, finely chopped

For the filling:

175g plain chocolate

150ml double cream

225g mascarpone cheese

1 tbsp cold strong black coffee

50g caster sugar

To decorate:

25g plain chocolate

225g mascarpone cheese

100g thick Greek yoghurt

25g pecans, roughly chopped

cocoa, for sprinkling


1. Make the base: Melt the butter in a pan and stir in the crushed biscuits and pecans. Press into the base of a lightly greased 17.5cm/7 inch round fluted flan pan. Chill.

2. Make the filling: Melt the chocolate in a bowl set over a pan of simmering water; allow to cool slightly. Whip the cream until stiff. Beat the mascarpone in a bowl with the coffee, sugar and chocolate. Gently fold in the cream. Pour into the flan pan and smooth the top. Chill until firm.

3. Meanwhile, melt the chocolate for decoration in a  bowl over a pan of simmering water; allow to cool.

4. Transfer the cheesecake onto a serving plate. Mix together the mascarpone and yoghurt and swirl over the top of the cheesecake. Drizzle over the chocolate and sprinkle liberally with the pecans and cocoa.

Marbled cheesecake recipe

Good times will always be remembered…..

The days in Leeds….

Just looking at the pictures makes me miss my beautiful apartment….the familiarity of Leeds….the people who made Leeds so memorable…and most importantly, where the cooking and baking first started…

I am missing my apartment sorely now…and of course my best friend too who has gone back to Malaysia.

Anyway, introducing my favourite cheesecake!

Marbled cheesecake recipe by Y3K cookbook on ‘delicious cakes’:


For base:

200g digestive biscuits (milled)

50g ground almond (toasted)

120g butter (melted)


750g cream cheese

120g caster sugar

1 tsp vanilla essence

120g white cooking chocolate (melted by double-boiling)

30g cornflour

300ml UHT whipping cream

3 eggs (beaten)


50g dark cooking chocolate (melted by double-boiling)

Utensil needed:

9 inch loose-base cake tin


Base: Preheat oven at 140 celcius. Mix melted butter with dry ingredients until well-combined. Press onto a 9 inch loose-base cake tin. Refrigerate until set.

Filling: Beat cheese and sugar until creamy. Add in melted white chocolate. Add in cream, vanilla essence and cornflour. Lastly, add in eggs. Pour batter onto set base, drizzle with melted dark chocolate on top. Steam bake for 1 hour 15 minutes. Leave cake in oven with door closed for 30 minutes but temperature turned off.

Remove cake from oven and let cake cool at room temperature. Refrigerate for 6 hours before serving.