Friday, October 24, 2014

Braised Egg Tofu with Prawns & Assorted Vegetables

▪ Braised Egg Tofu with Prawns & Assorted Vegetables ▪


2 packs of egg tofu, cut into 2-cm thick
8 sweet peas
some mushrooms
some carrots, cut into thin slices
some cauliflower, cut into small pieces
10 prawns, shelled

Oil for frying egg tofu

some minced garlic


1 tbsp light soy sauce
1 tbsp oyster sauce
pinch of salt & pepper to taste
75ml water

1 tbsp corn flour, mixed with some water, for thickening


1. Deep fry the egg tofu until golden brown. Dish and drain. Set aside.

2. Heat up 1 tbsp of oil in the pan, saute the minced garlic until aromatic. Add in the mushrooms, carrot, cauliflower and stir fry until fragrant.
3. Add in the seasoning and bring it to boil. Simmer over low heat for about 5 minutes.
4. Add in the sweet peas, prawns and egg tofu until well cooked.
5. Add in the corn flour water to thicken up the suace. Dish up and serve.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Thursday, October 23, 2014

☆Sugee Cookies 苏芝奶酥饼☆

When I was young, I used to buy a Sugee cookie whenever I passed by a "mama" stall. These sugee cookies were delicious. I loved the crunchiness and the taste of them.

This was my first time baking these cookies and I had baked them in 3 different ways and duration to see which cookie fitted well in my taste bud.

The big round one were rolled into a ball and flatten. The cookies came out very crispy but somehow lack of the Sugee cookies from the "mama" stall.

The small ones were rolled into a ball and place onto the baking tray without flattening. 2 different colors as one was baked slightly longer than the other. This time round, these small cookies did had the similar ones from the "mama" stall. Except that my cookies were probably 1 or 2 times smaller in sizes.

Regardless of any shapes and sizes, these Sugee Cookies were absolutely delicious, and I was glad that the girls liked them as well.

Perhaps next time I will try to make them bigger like the ones that were sold in the "mama" stall. :P

Instead of using ghee, I had used salted butter to bake these cookies.

☆Sugee Cookies 苏芝奶酥饼
(Recipe as adapted from 巧思妙点 )

Ingredients 材料

200g salted butter 
120g icing sugar, sifted 
200g plain flour 
1/2 tsp baking soda 
150g sugee flour 

1/2 茶匙苏打粉


1. Beat the butter & sugar until light and fluffy.
2. Add in the sieved flour, baking soda and sugee flour and mix into a dough.
3. Scoop a full teaspoon of the dough and roll into a round ball. Place on the lined baking tray.
4. Bake in a preheated oven of 160 for about 12-15 minutes. Remove and allow the cookies to cool completely before storing.

4,放入预热烤箱, 以160℃烤约12-15分钟。既可取出待冷收入罐中。

Do link back to MiMi Bakery House if you have used any information as published in this blog.


Tuesday, October 21, 2014

Creamy Green Bean Soup

How about having a bowl of creamy green bean soup instead of the usual soupy ones?

Well, I'm kinda in between the soupy and the creamy ones, but either one goes well for me.

So how about yourself?

Hubby commented that these creamy ones tasted better than the usual soupy ones. Perhaps he preferred more "beans" in his dessert.

Nevertheless, both hubby and Nic enjoyed this creamy green bean soup, and I was glad it hadn't been gone a waste.

Join me in a bowl of Creamy Green Bean Soup Porridge?

Creamy Green Bean Soup


150g green bean, washed & drained
1 bunch of pandan leaves, knotted
100g light brown sugar (more if you prefer sweeter)
1/4 tsp salt
40g sago pearls (soak in water for 30 mins, drained and set aside)
2000ml water (more if needed)


1. Fry your washed green beans in a frying pan, using low-medium heat, until light brown and fragrant. Set aside.
2. Put a pot of water to boil (2000ml). Add in the green beans and pandan leaves, let it boil. Lower the heat and simmer until the green beans have soften.
2. Add in the sugar & salt, stir until sugar has dissolved.
3. Add in the sago, mix well. Let it boil and remove from the heat. Serve warm.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Monday, October 20, 2014

Rum Sugee Cupcakes

I have always wanted t bake a Sugee Cake but I always failed to do so... Reason being that my sugee flour would be expired by the time I decided to bake one, or not, if I wanted to bake one, I do not have any sugee flour...

To my surprise, this Sugee Cupcakes were a delish and they were so soft and fluffy!!!

The texture was utterly cottony soft, the girls and myself loved it very much. But you might find a little coarse bit texture of the sugee (semolina), otherwise, everything about this Sugee Cupcakes were fantastic!

So next one will be Sugee Cookies, love the crunchiness of the Sugee Cookies I used to buy from the Indian shops..... 

Keep track if you are keen :)

Rum Sugee Cupcakes
(Recipe as adapted from 巧思妙点 )

(Yields about 6 regular-sized cupcakes)

90g butter, soften
65g caster sugar
1/2 tbsp rum (1 tbsp if you liked more, or you can omit)
2 eggs
60g sugee flour
46g plain flour
1/2 tsp baking powder


1. Cream the butter and sugar until light & fluffy. Add in the rum and mix well.
2. Add in 1 egg at a time, and beat well in each addition.
3. Add in the sieved flour, baking powder and sugee flour and mix well.
4. Pour the batter equally into 6 paper cupcake cases.
5. Bake in a preheated oven of 175C for about 20 minutes. Remove and leave to cool.

Do link back to MiMi Bakery House if you have used any information as published in this blog.