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Jump To Recipe Jump To Video Whenever the sniffles start or a cough looms, I reach for a remedy steeped in both history and personal significance: my grandma’s Chrysanthemum Mulberry Tea. This isn’t just any brew; it’s a recipe that’s been passed down through generations, a familial hug in a mug that’s comforted me since childhood. Recently, when COVID-19 knocked on my door for a second time, this tea was my solace, providing a gentle boost to my days of recovery. Each sip felt like a step closer to health, a testament to my grandma’s wisdom. Diving into the heart of this cherished concoction, it’s about more than just its soothing flavors. The chrysanthemums and mulberry leaves form a powerhouse duo, known for their health-giving properties that are especially welcome during illness. Toss in a scattering of wolfberries for an antioxidant lift, and you have a tea that’s a balm for both body and spirit. Whether you’re battling a cold or simply in need of a calming pause, brewing this tea is like wrapping yourself in a warm embrace, reminding us that sometimes, the simplest remedies are our greatest allies. Ingredients: (Serve 2) Water, 1L Chrysanthemums, 6g Mulberry Leaves, 6g Wolfberries / Goji Berries, 3g Equipment: Sauce Pot Directions: In a sauce pot over medium heat, add water, chrysanthemums and mulberry leaves. Bring it up to simmer. Continue cooking for 5 to 10 mins. Add in the wolfberries, cover and steep for 5 to 10 mins. Strain into serving cups. Serve immediately or chilled. Cheers! Refreshing... Recipe Video:

Jump To Recipe Jump To Video When you think of traditional Mexican desserts, Pay de Queso, or Mexican Cheese Pie, might not be the first thing that springs to mind. Yet, this delectable treat deserves its moment in the limelight. Imagine the creaminess of cheesecake, but with a light and fluffy texture that dances on your tongue. That’s the magic of Pay de Queso. Hydrox is the OG! Now, here’s my twist for the Halloween season: I've incorporated Hydrox cookies and cream into the recipe. Yes, you heard that right! Before Oreos became a household name, Hydrox reigned supreme. It gives our pie a nostalgic touch and perfectly complements the Halloween vibe. Ready to dive into a fusion of flavors? Let this Mexican Cheese Pie with a dash of classic Hydrox take you on a delicious journey. And trust me, this dessert will have everyone coming back for seconds! Ingredients: (Make one 9" cheesecake) Hydrox Cookies, 200g Separated From The Cream Unsalted Butter, 127g Sea Salt, Pinch Evaporated Milk, 170g Sweetened Condensed Milk + Cream From The Hydrox Cookies = 200g Eggs, 2 Cream Cheese, 115g Queso Fresco / Feta, 60g Equipment: Blender Oven 9" Baking Dish Cast Iron Skillet / Pan Directions: Blitz the cookies in a blender until crumbs form. Transfer to a large mixing bowl. Melt butter in a skillet and transfer to the cookie crumbs. Mix to combine well and until it reassembles wet sand. Transfer this mixture to a baking dish. Use a mug to even it out while pushing to the sides of the baking dish to create a crater. Do not worry, it doesn't have to be perfect. Chill in the fridge for at least 30 mins. Preheat oven to 190 degree celsius or 375 fahrenheit. Add evaporated milk, condensed milk, cream from the cookies, eggs, cream cheese and queso fresco or feta to the blender. *The combined weight of condensed milk and the cream from the cookies is 200g.* Blitz until smooth. Transfer to the prepared crust. Gently tap on the countertop to remove any air bubbles. Wack to the oven and bake for 35 to 40 mins or until the edges are lightly browned and the center is still soft and jiggly. Remove from the oven and set aside to cool for about 1 hr. Chill in the fridge overnight. Slice and serve the next day. No word is needed... This is better than any cheesecake I'd ever tasted... Recipe Video:

Jump To Recipe Jump To Video As Halloween approaches and the scent of autumn fills the air, my kitchen has been buzzing with activity. And, I've got to admit, I've been indulging in a bit of a historical baking journey. Enter the Parkin Cake - a treat that always takes me back to the tales of old England, where this cake began its journey. Just out of the oven... You know, Parkin isn’t just your average cake; it's a delightful blend of ginger warmth, oatmeal heartiness, and the sweet allure of treacle. Rooted deeply in the North of England, particularly Yorkshire and Lancashire, this cake whispers stories of ancient Pagan celebrations, possibly the Celtic festival of Samhain marking the end of the harvest. As times changed, so did the Parkin, merging with Christian traditions and becoming an iconic Halloween and Bonfire Night staple. For today's recipe, I've tried to capture the essence of those age-old traditions, and add my own little twist. Each bite of this Parkin isn’t just about savouring its rich flavours, but it's also a journey through time. As you cozy up with a slice and perhaps a hot cup of tea, let the layers of history and warmth envelop you. And hey, don’t forget to share your Parkin tales with me! Ingredients: (Make one 8" square cake) Unsalted Butter, 200g + More For Greasing Golden Syrup, 200g Treacle, 85g Light Muscovado Sugar, 85g Rolled Oats Preferably Amazin' Graze, 100g Unbleached All Purpose Flour, 250g Baking Powder, 1 TBSP Sea Salt, 1/2 TSP Ginger Powder, 1 TBSP Cookie Spice Blend Homemade, 1 TBSP Whole Milk, 1/4 Cup Egg, 1 Equipment: 8" Square Cake Pans Oven Sauce Pot Directions: Please visit my "Cookie Spice Blend" for the recipe. Preheat oven to 160 degree celsius or 320 fahrenheit. Lightly grease cake pan with some butter and line with parchment paper, bottom and sides. Set it aside until ready to use. In a sauce pot over medium heat, add butter, golden syrup, treacle and brown sugar. Stir until the butter has completely melted and sugar has completely dissolved. Remove from heat and set it aside until ready to use. In a large bowl, combine oats, flour, baking powder, salt, ginger powder and cookie spice blend. Add that dry mixture into the wet mixture. Mix until everything is fully incorporated. Next, fold in milk and egg until well combined. Transfer the batter to the prepared cake pan. Give it a shake to even the top. Wack into the oven and bake for 50 mins to 60 mins or until the top is glossy golden browned. Remove from the oven and set aside to cool down completely. Unmold and wrap with parchment paper or aluminium foil. Set aside in a cool and dry place for up to 3 days. It will taste better the longer you keep it. You have to give this a try... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I've recently caught the matcha bug, and trust me, it's contagious! After dabbling in matcha tiramisu and an iced latte, I wanted to dive deeper. The result? This dreamy Matcha Zenzai. There's something otherworldly about adzuki paired with matcha. It's a blend of robust, earthy sweetness that just wraps around your taste buds, feeling both comforting and exciting. The handmade mochi is like that unexpected text from an old friend—wonderfully surprising and oh-so-welcome. It adds a chewy contrast, making each spoonful a journey of textures. And when you hit that little drizzle of adzuki on top? Pure bliss. Dear fellow matcha enthusiasts, this one's for you. If you've got a soft spot for tradition, flavor, and a bit of foodie experimentation, then grab your apron. Let's dive into this recipe and let our culinary creativity shine! Ingredients: (Serve 2) Red or Adzuki Beans, 50g Light Muscovado Sugar, 20g Adjust To Preference Sea Salt, Pinch Glutinous Rice Flour, 34g Granulated Sugar, Pinch Hot Water, 30g High Quality Culinary Grade Matcha Powder, 2 TSP / 4g Water, 150g Equipment: Chawan / Frother / Milk Frother Stick / Stand Blender Sauce Pot Directions: Please visit my "Matcha & Matcha Latte" page for more information about matcha. Transfer adzuki beans to a sauce pot. Add just enough water to submerge. Turn the heat up to high and bring it up to a boil. Continue cooking for about 3 to 5 mins. Remove from heat and drain. Return the adzuki beans back to the sauce pot. Add water to about 2" above the beans, Turn the heat up to medium. Bring it up to a simmer and cook for about 15 to 20 mins or until the beans are soft and easily mashed by fingers. *Stir occasionally to prevent burning and add more hot water if necessary.* Add in sugar and salt. Stir to combine well and until the sugar has dissolved. Continue cooking until reduced to a thick sauce. You can transfer this to a blender, I am using a stick blender to blitz until smooth. Return back to the pot and continue cooking until thickened further. It should coat the back of a spoon. Remove from heat and transfer to a container. Chill in the fridge until ready to use. In a large bowl, combine glutinous rice flour, sugar and hot water. Mix until it comes together into a dough. Divide the dough into 6 equal pieces. Form each piece into a tight dough ball. Using your thumb, gently press in the center to create a thumbprint. Bring a pot of water to a gentle simmer over medium-low heat. Add in the dough and cook until they float to the top. Continue cooking for another 2 mins or until they are soft and chewy. Remove from heat and set aside. You can use a chawan or a frother to brew your matcha. Add matcha powder and water to a chawan or a frother and brew until frothy. To serve, spoon the adzuki sauce into serving glasses or bowls. Place the mochi in the center. Gently pour in the brewed matcha. Lastly, spoon a bit of that adzuki sauce over the top. Serve immediately. A perfect harmony of flavors... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I have never heard of this type of brewing method until I read and research more about tea. This is actually a Japanese Ice Brewing technique. It allows the tea leaves to slowly bloom on the cold ice and eventually infuse the melted ice. Refreshing... The end result is an excellent cup of tea. It has a layer of complex robust umami bomb and a very fruity sweet floral aftertaste that lingers at the back of the mouth for quite some time. You have to give this a try to find out yourself. Ingredients: (Serve 1) Water, 320g High Quality Green Tea Leaves, 2 TBSP or 6g Equipment: Ice Cube Tray Preferably Silicon Chawan Directions: Bring water to a boil. Carefully transfer to an ice cube tray. Freeze overnight. The next day, transfer the ice cubes to a Chawan. Sprinkle the green tea leaves over the ice cubes. Be patient and allow the ice cubes to melt completely. I waited for 2.5 hrs while I was going about my morning routine. Once the ice cubes have melted, strain them into a serving glass. Enjoy immediately. You can rebrew with cold water for 2 more times. Although the flavors will be as robust compared to the 1st brew, it is still an excellent cup of green tea. Cheers! Waiting for the ice to melt... I can say that this is the perfect brew... Recipe Video:

Jump To Recipe Jump To Video Ah, the allure of a good iced matcha latte! My twist begins with a luscious layer of adzuki bean sauce. It's a sweet nod to Japanese delights, setting the stage for what's next. Above that, a froth of white chocolate milk awaits. But here's the secret – I've added a splash of white chocolate liqueur, because why not add a cheeky kick? Then, instead of the usual ice cubes that water things down, I opted for matcha ice cubes. It's a game-changer! They ensure that every sip stays rich and undiluted. Topping it all is the freshly brewed matcha, bringing its signature earthy flavor. The end result? A multi-layered drink where tradition meets a bit of mischief. So, if you're game for an iced matcha latte that dances between classic and playful, this one's for you. Let's get to the recipe! Ingredients: (Serve 2) Matcha Freshly Brewed, 1 Serving Red or Adzuki Beans, 50g Light Muscovado Sugar, 20g Adjust To Preference Sea Salt, Pinch Whole Milk, 160g High Quality White Chocolate Preferably Valrhona or Callebaut, 15g White Chocolate Liqueur, 2 TBSP High Quality Culinary Grade Matcha Powder, 2 TSP / 4g Water, 150g Equipment: Chawan / Frother / Milk Frother Stick / Stand Blender Sauce Pot Ice Cube Tray Directions: Please visit my "Matcha & Matcha Latte" page for more information about matcha. Make matcha ice cubes outta freshly brewed matcha. Freeze overnight. The next day, transfer adzuki beans to a sauce pot. Add just enough water to submerge. Turn the heat up to high and bring it up to a boil. Continue cooking for about 3 to 5 mins. Remove from heat and drain. Return the adzuki beans back to the sauce pot. Add water to about 2" above the beans, Turn the heat up to medium. Bring it up to a simmer and cook for about 15 to 20 mins or until the beans are soft and easily mashed by fingers. *Stir occasionally to prevent burning and add more hot water if necessary.* Add in sugar and salt. Stir to combine well and until the sugar has dissolved. Continue cooking until reduced to a slightly thick sauce. You can transfer this to a blender, I am using a stick blender to blitz until smooth. Transfer to a container and chill in the fridge until ready to use. In a sauce pot over medium heat, add milk, white chocolate and white chocolate liqueur. Stir to combine well and until the chocolate has melted. Transfer to a frother and froth until foamy. You can use a chawan or a frother to brew your matcha. Add matcha powder and water to a chawan or a frother and brew until frothy. Spoon the adzuki sauce into serving glasses. Add in the matcha ice cubes. Followed by the frothed milk. Lastly, the brewed matcha. Serve immediately. Cheers! Recipe Video:

Jump To Recipe Jump To Video Oh, the magic of Kopi-C Peng! It's a drink that truly hits the spot on those hot and humid days. The "C" in Kopi-C stands for Carnation, a popular brand of evaporated milk that has sort of become synonymous with this type of coffee in Singapore. Isn't it funny how a brand can work its way into a culture like that? Sabana's Signature Blend... When you sip on a Kopi-C Peng, you're not just cooling off; you're also taking a gulp of local culture and history. It's an unspoken nod to the influence of brand names in our everyday lingo, and it's one of those uniquely Singaporean quirks that make our food and drink scene so interesting. Let's dive into the recipe. Ingredients: (Serve 1) Coffee Freshly Brewed, 1 Serving Singapore Blend Ground Coffee Preferably Sabana, 20g + More For Dusting Boiling Water, 200g + More Evaporated Milk, To Froth Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Ice Cube Tray Directions: Fill the ice cube tray with freshly brewed coffee. Freeze overnight to make coffee ice cubes. I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Pour the brewed coffee into a cup and chill in the fridge for at least 2 hrs. Place the coffee ice cubes in a serving glass. Froth evaporated milk with a milk frother until foamy. Pour the evaporated milk into the glass to about 1/2 way full. Next, pour in the chilled coffee. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Teh-C Peng is a delightful twist on the classic Teh Peng. While the latter quenches your thirst, Teh-C Peng promises a richer, more indulgent experience. The incorporation of gula melaka, with its deep, caramel-like undertones, alongside the creamy notes of evaporated milk, takes this drink to a whole new level of satisfaction. It’s a harmonious blend of sweetness and robust tea flavors, making it an instant favorite for many. What's truly magical about Teh-C Peng is its ability to provide a comforting sweetness while still offering that much-needed relief from the sun's unforgiving rays. Whether you're winding down after a long day or just need a midday pick-me-up, this beverage is your perfect companion. So, why not give it a try and let it whisk you away on a journey of flavors? Ingredients: (Serve 1) Freshly Brewed Tea, 1 Serving Black Tea Leaves, 5g Boiling Water, 500g Evaporated Milk, To Froth Gula Melaka Syrup Homemade, For Serving Equipment: Teapot Ice Cube Tray Milk Frother Directions: Please visit my "How To Make Gula Melaka Syrup" for the recipe. Fill the ice cube tray with the freshly brewed tea. Freeze overnight to make tea ice cubes. I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves to the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. You can pour the brewed tea into a pitcher, I just removed the filter and chilled the entire teapot. Chill in the fridge for at least 2 hrs. Froth evaporated milk with a milk frother. Pour the gula melaka into a serving glass. Followed by the tea ice cubes and the frothed evaporated milk. Lastly, pour over the chilled tea. Give it a stir before drinking. Serve immediately. Cheers! Refreshing! Cheers! Recipe Video:

Jump To Recipe Jump To Video I've delved into yet another mooncake mystery. I fondly recall my mum buying this particular treat during the Mid-Autumn festival, yet its presence has diminished over the years. Its elusive nature even extends to its name: I only know it as "La Bia" or "潮州撈并月餅" in Chinese, hailing from the Chaoshan region of China. To recreate this nostalgic delight, I turned to a classic pastry and oil dough recipe. While I usually steer clear of pork, past attempts with alternatives like ghee, butter, vegetable shortening, and duck fat all came up short. Only pork lard delivered the desired flaky layers. Crafting this mooncake demands patience—particularly when encasing the filling without tearing the delicate dough. But, with a bit of care and time, you'll find it's a straightforward venture. Wishing you all a joyous Mid-Autumn Festival! Ingredients: (Make two 9 to 10" mooncakes) Pastry Dough: Unbleached All Purpose Flour, 250g Sea Salt, Pinch Pork Lard, 100g Water, 100g Oil Dough: Cake Flour, 120g Sea Salt, Pinch Pork Lard, 100g Fillings: Maltose, 200g Citrus Peels, 100g Slivered Almonds, 100g Or Any Nuts Finely Chopped Chinese 5 Spice Homemade, 2 TSP Sea Salt, Pinch Mooncake: Egg Lightly Beaten, 1 For Egg Wash White Sesame Seeds, Pinch Black Sesame Seeds, Pinch Equipment: Oven Non Stick Pan Directions: Prepare the pastry dough. In a large mixing bowl, combine flour, salt, lard and water. Mix until it comes together into a dough. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. The dough should be smooth and not sticky. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Shape it into a ball. Cover and set aside to rest for 30 mins. Prepare the oil dough. In another large mixing bowl, combine cake flour, salt and lard. Mix until it comes together into a dough. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. The dough should be smooth and not sticky. If the dough is too dry, add in lard, 1 TBSP at a time. If the dough is too sticky, add in cake flour, 1 TBSP at a time. Shape it into a ball. Cover and set aside to rest for 30 mins. Shaping the dough. Flatten the pastry dough to a disc. You can do this by hands or a rolling pin. Place the oil dough in the middle of the pastry dough. Wrap the oil dough and shape into a ball. Flatten to a rectangle. Fold the top 1/3 way down. Fold the bottom to meet the top. Flip, turn 90 degrees and repeat the folding process. Do this for 2 more times to a total of 3 times. Shape into a rectangle and divide the dough into 2. Cover and set aside until ready to use. Prepare the fillings. In a non stick pan over medium heat, add in all the ingredients. Cook until the maltose liquified and everything is well combined. Remove from heat and set aside until ready to use. Back to the dough. Preheat oven to 200 degrees celsius or 400 fahrenheit. Working with 1 dough at a time, flatten the dough into a disc. Again, you can do this with your hands or with a rolling pin. The trick is to flatten the edges thinner than the middle. I am using a pastry ring as a guide for a rounder shape. Spoon half of the fillings to the middle of the dough. *If the fillings hardened, heat it up to liquify again.* Fold in the edges to wrap the fillings, making sure they are completely concealed. Flip and gently press to stretch as thinly as you can. *If you press too hard, the dough will be torn, exposing the fillings.* Brush with egg wash and sprinkle sesame seeds generously over the top. Wack to the oven and bake for 25 to 30 mins or until golden brown. Remove from the oven and set aside to cool down completely. Repeat the steps for the remaining mooncake. The mooncakes will taste better the next day. Enjoy! Nostalgia... Heavenly... Recipe Video:

Jump To Recipe Jump To Video Delving into the world of classic dishes, I've whipped up what might be considered a traditional memil-guksu, though I've added my own twist by crafting the sauce from scratch. Perfect for combating the sweltering heat, these cold noodles offer a refreshment I hadn't expected. Perhaps it's time to explore more chilled noodle delights. The secret sauce (pun intended) lies in a cold brewing technique shared with me by a Japanese friend. Described as a quick, cheat method akin to cold brewing coffee, it lets the cold draw out the richness from the ingredients, creating an incredibly authentic dashi. The results? Simply magical. Once you've tried this method, store-bought alternatives will pale in comparison. So, without further ado, let's dive right in! I am using this gorgeous handmade dinnerware from KRA Sanctuary. Ingredients: (Serve 1) Cold Brewed Dashi: Kombu, 10g Dried Shiitake Mushrooms, 2 Water, 1 L Noodles: Demerara Sugar, 1 TBSP Mirin, 1 TBSP Soy Sauce, 1.5 TBSP Soba, 100g Sea Salt, Pinch Wasabi, 1 TBSP or Wasabi Powder 1 TSP + Water 1 TBSP Scallions Coarsely Sliced, For Garnishing Roasted Seaweed, For Garnishing Soy Eggs Homemade, For Serving (Optional) Equipment: Pot Container with Lid Directions: Please visit, "Soy Eggs" for the recipe. Prepare the cold brewed dashi. Add everything to a sterilized container. Cover and chill in the fridge for at least overnight. The next day, pour into a pot over low heat. The dashi should be barely simmering. Remove any scum that floats onto the surface. Continue cooking for about 5 to 8 mins. Remove from heat and drain. Discard the residue. Now you have a superb dashi. Prepare the noodles. Reserve half of the dashi chilled in the fridge. Return the remaining half back to the sauce pot. Add in sugar, mirin and soy. Stir until the sugar has completely dissolved. Chill in the fridge for at least 4 hrs. Next, cook soba as per packaging instructions with salt. Just when the soba is al dente, remove from heat. Immediately drain and rinse under running water to stop it from cooking further. Transfer to a mixing bowl and toss with the wasabi, making sure it is well coated. Transfer onto a plate lined with a sushi mat. Garnish with some scallions and roasted seaweed. Transfer the chilled sauce to a serving bowl and garnish with some scallions. Serve immediately with some soy eggs if desired. I'll be slurping away... Recipe Video: