Friday, 5 February 2016

Cat Marshmallow

Happy Chinese New Year! It's still two days away, but thanks to the long weekend, I feel that it's already here, lol. I'm trying to get two recipes updated during these few days, the first one is going to be updated today and it's the recipe for cat marshmallows.

Do these cat marshmallows look familiar to you? They were inspired by the ones from Cafe Cat & Paw. I've shared about those before, you can see them in my post here.

I first shared about these marshmallows last December on my Instagram, and I've been receiving requests for the recipe.

The delay in sharing was mainly due to two factors. I needed to test the recipe another time to confirm the measurements of the ingredients. I have no idea where you can buy the cat mould, which is essential to create these. I have no idea where to get it in Japan or online. I happened to chance upon the mould in Japan, I am not even sure of the shop I bought it. -_- If you have any idea on where to purchase the mould, kindly leave me a comment or email, so I can update this post for the benefit of anyone who might be interested.

If you can't get the cat mould, you might want to try out this recipe using other moulds. I tried it out on a Hello Kitty mould and a cat paw mould and it works too.

I've experimented with both food markers and melted chocolate to draw the features, they both work, so I'll leave you to choose which one you prefer to use.


94g icing sugar
54g egg white
100g corn flour
42g water
94g corn syrup
4 gelatine sheets
1 tsp lemon juice
Non-stick spray
Melted chocolate/food marker
Brown food colouring

  1. Coat the silicon mould with non-stick spray, make sure you coat the small corners and edges well, else you will have difficulty removing the marshmallow from the mould later.
  2. IMG_9851
  3. Soak gelatine sheets in water. Once soft, drain water away and set aside.
  4. IMG_9852
  5. Add 20g icing sugar to egg white, beat till peaks are formed. Add in lemon juice and set aside. Don't remove from mixer.
  6. IMG_9855
  7. Add 74g icing sugar, 94g corn syrup and 54g water to a pot. Cook and keep stirring till the temperature reaches 118C. This step is important, make sure you measure using a thermometer.
  8. IMG_9853
  9. Remove from stove and add in gelatine. Mix well till there are no lumps.
  10. IMG_9856
  11. Add the mixture from step 5 to the egg white at step 3. Turn on the mixer and stop once everything is well mixed.
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  13. Scoop out a small portion and add in brown colouring.
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  15. Fill the mixture into pipping bags.
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  17. Snip off ends of pipping bags, pipe out one of the cat's ears and paws using brown mixture.
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  19. Use white mixture to fill up. Leave in the fridge for 2 hours.
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  21. While the mould is in the fridge, pan-fry cornflour over a small fire. When it's done, spread it out on a tray. Remove marshmallow from mould after 2 hours, and dust on cornflour.
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  23. Add on details using food marker or melted chocolate.
  24. IMG_9033

Monday, 1 February 2016

Teddy Bear Ice-Cream & Affogato

I've been hoping to get some one more Chinese New Year bento done and start on Valentine's Day creations soon, but I've not had time to do so. Crossing my fingers I'll get some done before I take a break for Chinese New Year. Meanwhile, you might want to check out my previous years' Valentine's Day bentos over here. I've also have a tutorial on how to make piggy, panda and rabbit pineapple tarts here.
Just updating a fast post for today. Teddy bear matcha affogato I made last week. Affogato is vanilla ice-cream topped with a shot of hot espresso. I don't drink coffee, so I substitute the espresso with hot matcha instead.

I'm out of matcha powder though, so this was matcha latte instead, using instant pre-mix packets in my pantry. I have to make this again using matcha powder, I've another character idea for ice-cream I want to try.

The teddy bear was made using vanilla ice-cream, white and dark chocolate. I felt like I was racing against time when I made this, because the ice-cream melts very fast and I had to work at super speed, lol. I should turn on the air-con the next time I attempt anything with ice-cream.

I also found this old creation in my archive, I think I shared it on Instagram before, but not on my blog.

This ice-cream bear is quite easy to assemble, you just need cookies and chocolate chips.

Wednesday, 27 January 2016

Chinese New Year Three Wise Monkeys

Chinese New Year is coming very soon. One important celebration for Chinese New Year is the reunion dinner held on New Year's Eve. It's getting more and more common for people to eat out in order to save the hassle of cooking. It's also not easy to come up with a variety of dishes. Are you also racking your head on what to cook? For today, I'll be sharing two easy recipes for you to add to your reunion dinner feast.

Before I move on to the dishes, I also have a Chinese New Year food art to share. Since 2016 is the year of the monkey, I made the 3 wise monkeys, who embody the principle "see no evil, hear no evil and speak no evil".

The two dishes I'm sharing today are Oyster Sauce Baked Chicken and Scallop and Asparagus in XO sauce. I'm using Lee Kum Kee Oyster sauce and soy sauce for the chicken and Lee Kum Kee XO sauce for the asparagus.

They are both easy and fast to whip up, thanks to the help of Lee Kum Kee's oyster sauce, soy sauce and XO sauce. These 3 Lee Kum Kee's sauces are a staple in my kitchen and I'm sure it is in many of yours too. All three products are available in all leading supermarkets with limited-time Chinese New Year promotions.

Before I share the recipes, I would like to share about a food photo contest where Lee Kum Kee will be giving away weekly prizes and cash angpow. To enter:
  1. Snap a photo related to the theme of "Reunion" with any Lee Kum Kee product;
  2. Write a caption for the photo;
  3. Hashtag #LKKReunionSG
  4. Upload through Instagram or LKK webstite -
  5. And you stand a chance to win these prizes! Good Luck!




10 medium sized chicken wings/drumlets
3 tbsp Lee Kum Kee Oyster sauce
1 tbsp Lee Kum Kee soy sauce
1 tbsp Shaoxing Huatiao wine
dash of five spice powder
1 tsp sesame oil
1 tsp sesame seeds

  1. Marinade chicken with oyster sauce, soy sauce, wine, five spice powder and sesame oil. Cover with cling wrap and leave in fridge for at least 2 hours or overnight.
  2. Remove chicken from marinade, place them on a baking tray, lined with baking paper. Reserve the marinade for use later.
  3. Bake in the oven at 200C for around 20 minutes. In between baking, flip wings and baste them with reserve marinade. They are ready when both sides are nicely browned.
  4. Sprinkle sesame seeds before serving.




1 clove garlic, minced
3 slices old ginger
10 fresh scallops
1 pack of asparagus, sliced
1 tsp sesame oil
1 tsp cornflour
2 tbsp XO sauce
2 tbsp water
dash of pepper

  1. Marinate scallops with sesame oil, salt and cornflour for 15 minutes.
  2. Heat wok on high heat, add in a little oil. Add in minced garlic and sliced ginger and fry till fragrant.
  3. Add in XO sauce and asparagus, fry for a minute and add in 2 tbsp of water.
  4. Add in scallops and fry for another 4 minutes or until scallops are cooked. 

Sunday, 24 January 2016

Tsum Tsum Deco Sushi

Hello! I'm back to update my blog today with more recent creations. I got a copy of Tsum Tsum deco sushi book in Japan, and tried my hands on making some using the recipes in the book. The book is in Japanese, but there are pictures, and it's not difficult to guess how to make the sushi from there. I will probably be exploring more creations in the book again.

The first set I made was Pooh, Tigger, Eeyore and Piglet. You might have noticed that the sides aren't neat, it was due to the fact that the knife I'm using is not sharp enough. I actually don't have any sharp knifes at home, I've a phobia of them, I'm so accident prone, I think I'll easily slice off my fingers with a sharp knife.

The colors were done using mashed egg yolks, deco furi and sushi mix. It's not that difficult making these as the recipes in the book was very precise, I just need to work harder on the neatness part.

The second set I made was Mickey, Minnie, Donald, Daisy and Pluto. I accidentally mixed in a little too much grounded black sesame with the rice, the rice turned out too dry and not sticky, so the grey portions were tough to roll, lol. Never mind, I'll learn from my mistake, so hopefully next time will be better.

Ingredients used to get the different colours were ketchup, deco furi, mashed egg yolk and grounded black sesame. The pink portion of Kamaboko was used for Daisy's bow and Donald and Daisy's cheeks.

And here's a shot of the different characters from the two sets I made together. Which one do you like?

I don't think I'll be making so many different designs at one go the next time, probably at most just two or three different ones next round.

Saturday, 16 January 2016

Pooh bear & Friends Donuts

It has been a long time since I last shared about donuts on my blog. I started experimenting with various designs last school holidays. The ones I'm sharing today belongs to one of my earlier batch. I recently made an updated glazed version of this, I like the look of that one better but that recipe will be shared another time instead.

Pooh, Piglet, Tigger and Eeyore donuts, which one do you like? These donuts are baked, not fried, so the texture is similar to cakes. You would need a donut mould for this recipe, I'm using a silicon one but the metal ones are fine too.

I used Morinaga pancake mix to make this, but if you can't get hold of it, you should be able to substitute with other pancake mix.

I'm only sharing the recipe on how to make Pooh, since he's the easiest. However, you can use the same basic recipe to make the Eeyore, Tigger and Piglet.

I used soya milk and cold pressed coconut oil for this recipe and the donuts turned out really fragrant, I recommend these two combi, but I've also provided alternatives you can use in the recipe.


150g Monrinaga pancake mix
100ml soya milk/milk
1 egg
3 tbsp honey
10g cold pressed coconut oil/vegetable oil/melted butter
A little Wilton yellow icing colours
A little black charcoal powder

  1. Put pancake mix, soya milk, egg, honey and coconut oil in a bowl and mix until all the ingredients are evenly distributed. Scoop out 2 tbsp of batter, add in black charcoal powder and mix well, fill in a pipping bag (A) and set aside. 
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  3. Add in some yellow icing colours and mix well. Scoop out 4 tbsp of batter and fill in a piping bag (B) and set aside. 
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  5. Lightly grease donut pan with vegetable oil. Spoon mixture into donut mould till around 80% full. Bake in preheated oven at 180C for 15 minutes.
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  7. Use pipping bag (B) to draw out circles on a tray lined with baking paper. Bake in preheated oven at 180C for 2 minutes. This will be for Pooh's ears.
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  9. Using pipping bag (A), draw out Pooh's features on the baked donut, return the donut to the oven and bake for 1 minute. Stick on Pooh's ears using melted chocolate.
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  11. The same basic dough can be used to make Piglet, Eeyore and Tigger.
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Thursday, 14 January 2016

Teenage Mutant Turtles & Jack Sparrow

Cowabunga dude! How has your week been? If it's not going too well, hang on a little more, it's almost the weekends. :) Today I'm going to share two creations inspired by shows I watched when I was much younger, lol.

The first one is Teenage Mutant Ninja Turtles (sorry, I shortened that in the title so it'll fit) , I used to watch this on television when I was a kid. I can't really recall much details on what the show is about now, I can only remember that the Turtles names are Leonardo, Michelangelo, Donatello and Raphael, Michelangelo loves to eat pizza and their catchphrase is "Cowabunga!". I think that's about all that I can recall, lol, my memory is terrible these days. -_-

And so, I made Michelangelo with his favourite pizza, had to google for the colour of his scarf, as I could not remember what colour it should be. Michelangelo was made from rice wrapped in blanched lettuce, other ingredients used were cheese, nori and tomato. The pizza was actually a fish cake, I added sausages, bell peppers and cheese and baked it for a while.

My boys have not seen the television series before though, they did however watched parts of the movie version on television before, so they are able to recognise this character.

The other movie I took inspiration from was Pirates of the Caribbean, could only remember bits and pieces of the movie, but the one character that left a lasting impression was of course Jack Sparrow, played by Johnny Depp.

I made a cartoonfied Jack Sparrow, using rice and squid ink pasta as the main ingredient. The rice was coloured using some ketchup, the rest of the ingredients used were red cabbage, different coloured bell peppers and hanpan ( Japanese fish cake). I served this with some salad and creamy garlic chicken.

This also reminds me of the Pirates of the Caribbean ride at Disneyland that LT used to be so afraid of, he used to find it scary when he was younger, lol.