Tag Archives: birthday

Birthday Brownie


The ‘H’ on the birthday cake says it all. Happy hwee yee! Happy birthday!

The jason pollock design was made by xiaoliang. Neeedless to say, she loved it. Both swinging chocolate ganache on the cake and eating the cake.

Brownie with peanut butter frosting and jackson pollock-ed chocolate ganache

For a 9 by 9 inch brownie
300g 70% dark chocolate, valrhona or callebaut
200g butter
160g raw sugar
4 cold eggs
170g self raising flour
1/4 tsp salt
1 tablespoon espresso powder (optional)

Melt butter, chocolate and sugar in a mixing bowl placed atop a saucepan of simmering water. Stir gently to mix and encourage even melting. When melted, set aside to cool while we prepare the rest of the ingredients.

Preheat the oven 170 deg C.

Add the eggs one by one, whisking (by hand is fine) to mix into the chocolate mixture. Add flour salt and espresso powder. Whisk to combine.

Pour into a parchment lined 9 by 9 cake tin and bake for 22-24 min. (That’s my oven, yours may be different!)

Peanut butter frosting
1cup creamy peanut butter
50g butter
1/4 cup icing sugar (or more to taste)
Beat all ingredients together to form a nice and smooth frosting

Allow the brownie to cool completely before frosting.

Chocolate ganache
100g dark chocolate
100ml whipping cream (30+% fat)
Put chocolate into a medium bowl and cream into a saucepan. Heat the cream to a gentle boil. Turn off heat, count to 10 and pour into the bowl containing the chocolate. Let it stand for a minute. Stir till smooth.

Allow ganache to cool for at least 15 mins. Use a spoon to form streaks of chocolate on the frosted brownies.
Optional: decorate further with random scattering of valrhona crunchy chocolate pearls.


Happy Birthday Z!

Since we are on the birthday theme (see previous post, I wrote these posts together), I might as well blog this up too. And yes, this happened quite awhile ago too.

The birthday boy being the cook of the house had to cook up his own birthday party food. Something I think he had rather enjoyed. The rest of us of course 有口福!

I particularly liked the paprika chicken. Paprika bough by zzz during his recent trip to Barcelona. Ingredients do make a huge difference. Like how the Kimchi we bought back from Seoul livens up all the dishes we made. Zzz also has this small stash of saffron hidden. Yum yum. Ok I digressed.

Happy birthday my dearest!

grilled spring onions, tomatoes, peppers and egg salad

grilled spring onions, tomatoes, peppers and egg salad

Paprika Chicken

Paprika Chicken (the tandoori way)

Roasted Salmon

Roasted Salmon

Saffron Rice

Saffron Rice


Recipe for Paprika Chicken (the tandoori way)

I like tandoori chicken, I have a lovely tin of paprika from Spain, thus…

4 chicken drumsticks and 4 chicken thighs

2 tablespoons paprika

1/3 cup yogurt

1 knob ginger (abt 2 inches), grated or very finely chopped

1/2 head garlic, broken into cloves and crushed

juice from 1/2 a lemon

salt, pepper and olive oil

mint leaves to garnish

Mix all ingredients together, rubbing the marinate well into the meat. Transfer to a large ziplog bag and marinate in the fridge at least half a day. Remove from fridge at least an hour before cooking.

Preheat the oven to 200 degree Celcius. Arrange the chicken in a large roasting tray, skin side up, in a single layer. Roast for 45-50 mins. Turn on the top grill/broiler and grill for 5 minutes or until skin turns slightly charred and crispy (keep an eye!!)

Garnish with lots of mint leaves.


Happy Birthday H!

My birthday birthday cake and my birthday was over long ago. So this is a long overdue post. Its been so long since we last blogged! But not for the busy-ness in the kitchen. The cooking and baking continues!

Zzz made some chocolates with a robot mould. So cute right. He bought it because the moulds look cute and i half suspect because he is that a nerd. Ahahha!

But the chocolates tasted really good. Ah. I love chocolates and sweets. Even more so when they are made so adorable. He actually made these and cleaned the kitchen up in the time I was making xiaoliang sleep (and falling asleep myself)! Very professional I must say.


Family of chocolate robots. Mummy Daddy Liangxi!


Birthday cake! Pandan sponge cake with gula melaka chantilly.


Homemade pandan extract.
A bunch of fresh pandan leaves (about 20 leaves)
Wash the leaves thoroughly.
Use a scissors to snip away the pointed tips and white base of the leaves and discard.
Cut the leaves into small and thin strips. This is to preserve the lifespan of your blender.
Put all the leaves into a blender with 1/2 cup of water. Blend.
Pour out over a fine strainer over a bowl. Squeeze out as much moisture from the leaves as possible to extract flavor.
Return the leaves to the blender. Pour in another 1/4-1/2 cups of fresh water and blend again.
Again pour out over the strainer and squeeze out the moisture.
Pour the pandan juice into a transparent glass. Cover with cling film and leave in the fridge for 3-5 DAYS for pandan extract to settle at the bottom. (a centrifuge will cut down the time to 3-5 mins! Haha)
Remove the clear liquid above the pandan extract (a syringe will be very useful here). Cover with double cling film until ready to use.
Fresh pandan extract will likely stay fresh for only a week in the fridge.

Pandan Sponge Cake
2 eggs
3/4 cup raw sugar
1tsp homemade pandan extract (recipe above) or more to taste
1/2 cup milk
1/2 tbs vinegar
30g butter
1 cup all purpose flour
1/8 tsp salt
1/3 tsp baking soda
Melt the butter and set aside to cool. Preheat the oven 160 deg C. Line a 9 by 13 inch baking tray with parchment.
Beat eggs on medium high for 4 minutes. Meanwhile, sift flour, salt and baking soda into a medium bowl. Add milk, vinegar and homemade pandan extract to the melted butter and stir to combine.
Add sugar to the eggs and continue beating for 4 minutes.
Reduce beating to low speed and while beating add the flour mixture.
Add the butter-milk mixture and beat till just combined.
Pour into prepared pan and bake for about 10 minutes. Cake is almost done when the smell of pandan starts filling the kitchen.

Gula Melaka chantilly
200 ml very cold whipping cream
1-2 tbs grated gula Melaka or to taste
Whip the cream until its almost whipped. Add gula Melaka. Whip, taste, add more gula Melaka if desired. Whip again until its done.

Chocolate robots
Very good chocolates such as Valrhona or Callebaut (75+25+200)g
200ml cream
Melt 75g of chocolate over a double boiler. When melted, remove from heat, wait for and add 25g chocolate. Stir well to combine. Keep it slightly above 32deg C. (I live in the tropics so I actually left it standing at ambient condition)
Pour a tsp of melted chocolate onto silicon (robot) moulds and paint a thick layer on the bottom and sides. Chill in fridge until set.
Meanwhile make a ganache by heating an 200 ml of cream to boil and pouring it over 200g of chopped chocolate (I actually used coconut cream in place of cream). Sit for a minute and stir till a smooth ganache forms.
Pour ganache over moulds to just 2mm from the brim. Return to fridge to set.
When ganache is set, pour 1/2 tsp of melted chocolate on each mould to form the base. Set in fridge and unmould when set.

Use a ring mould to cut out discs of cake. Chop the left over cakes into fine crumbs.
Alternate layers of cake and chantilly into the ring mould (2 layers each). Scatter top with cake crumbs. Place robot(s) on top.

Sumana’s Black Velvet Birthday Cake

Black Velvet cake with White Chocolate Buttercream Frosting and Chocolate-coated Strawberries

Dous and her fav Yiyi

Black velvet cake recipe here. (Cream cheese in frosting replaced with melted white chocolate.)

Time really flies.
Dearie dous is already 4!! We love her so so much 🙂
Doesn’t she look like me?? heheh :p

zzz made a yummy black velvet chocolate cake for her birthday.
obviously, she devoured it!

Home baked celebrations

Happy Birthday Mummy!!


happy ah-mas and dous

Celebrated mum’s birthday at home with a home baked pumpkin cake with cream cheese frosting, covered with walnuts all round. She originally wanted a cream-based cake (mum insisted no chocolate, claimed that it’s too rich for after dinner dessert!! – we think she actually like cream much better. And actually, the cake was a 2nd dessert after her papaya and white fungus sweet dessert), but zzz thought why not bake a cake (and we still have the nearby bakeries to save us if anything) since it was a public holiday and we were staying home?

Ah, well, good choice. Result was a yummy one, although the texture and look quite alike to cedele’s carrot cake, yes?

Made us all happy. Happy birthday mummy!!