Bread Pudding for the first time!

A few weeks ago, I made some brioche bread! The bread was rather disappointing as it was dense and no so fluffy. Therefore I decided to use the leftover bread to make bread pudding! I think it was the wisest decision I ever made as the results were pretty flavourful. If you do not have leftover bread, use any kind of bread you have on hand. I used leftover bread was because my family could not finish the loaf of bread and the bread would absorb the liquid for the pudding well, therefore my wisest decision! ūüėÄ

I was pretty nervous to try this recipe as it was my very first making bread pudding, so I was a newbie and inexperience, but nonetheless, I gave it a shot.

The ingredients required were available at home so it made things fairly simple. This is practically a fuss-free recipe! It is easy, delicious and simple.

I made the liquid mixture first as it would make minimum mess. The mixture consists of eggs, cinnamon, milk, vanilla and salt. IMG_0996Then, here comes the messy part! I need to grease the baking dish, butter the bread and sprinkle sugar on the bread.

IMG_0999 IMG_1001 IMG_1005After I poured the mixture into the baking dish, I used a plate to press the bread down, deeper into the baking dish to soak up. Then I left it aside for about 30 to 40 minutes. IMG_1008


Time’s up and I placed the baking dish on a baking tray as I was afraid the liquid mixture would spill when baked. And true enough, it spilled. So to all doing bread pudding, place your baking dish on a baking tray before baking.

And the results…¬†IMG_1034


I was pretty satisfied with the results of the pudding, considering it was my first time making them. The inside of pudding was soft and wobbly, which is really cute. One issues from my pudding was that it was not sweet enough, therefore while eating, I poured honey on the pudding and then I indulged!

Traditional British Bread and Butter Pudding Recipe


8 slices white bread
3 ounces sultanas (85g)
4 ounces brown sugar (113g)
3 cups whole milk
3 large eggs, beaten
1 teaspoon vanilla extract
¬ĺ teaspoon cinnamon
¬Ĺ teaspoon salt
butter (for buttering the bread and greasing the baking dish)


1. Preaheat oven to 325 degrees F (170 degrees C)

2. Grease an oven proof baking dish.

3. Evenly butter each of the slices of bread on both sides, then cut each slice into 4 triangles.

4. Place a layer of the buttered bread on the bottom of the dish, slightly overlapping each triangle.

5. Sprinkle sultanas and brown sugar evenly across the bread for the second layer.

6. Continue layering bread then sultanas and brown sugar until all the bread is used.

7. Sprinkle the top of the pudding with sultanas and sugar.

8. Beat together the milk, eggs, cinnamon, vanilla and salt. Pour this mixture on top of everything.Allow to stand for 30 minutes so the liquid is fully absorbed.

9. Place baking dish in the oven and bake for 30 to 40 minutes, or until top is golden brown.

Overall, making bread pudding was great fun and thankfully, the results was pretty good. This is a recipe that people of all ages would enjoy and I enjoyed the pudding with my family and I hope you too! I hope you have enjoyed this recipe and till the next time, Ciao~

Recipe for the bread pudding was from Moms Who Think:



My whipped cream SPLITTED!!

I am the most comfortable at baking cakes or muffins, making meringues¬†and crafting tarts, however, I am absolutely the MOST uncomfortable at whipping cream. ¬†Why you must ask. The answer¬†is very straightforward. I could not get the stiff peaks! I could not whisk the cream to the perfect consistency and they would end up, splitting. It’s just like I am having a relationship with the cream. When it all started, everything was smooth and simple. When the tide comes in(when the cream is about to go stiff, they would form crests) , everything starts¬†heating up and then, it is too late. We splitted.

Every time I whip cream, I would either stop the hand-mixer too soon, resulting in a runny and unwhipped cream or the fats and the liquid would form and that is when I know, I have failed again. At some miraculous times, I could whip the cream to the consistency I wanted, but most of the time, I failed. I am constantly asking myself if it was the problem with the cream or with my horrible timings. I would wrong myself rather than the cream as it is innocent.

Intrigued by the fact that I have failed countless times, I am most determined to perfect my whipping skills. All I have to do is practice. Till I get my perfect cream next time, stay tune to find out about my splitted situation! Ciao~

New Adventure!

As I am going to be embarking on a short adventure soon, this blog would be a little quiet for the next few days as the area I am heading to might be a little tough to connect to you. Therefore the absence.

Through this new adventure, I would be searching for new inspirations in my cooking as the destination is known to be a foodies paradise. They have lots of fresh greens, food that excites our taste-buds and a wide variety of delicious eats. I am very excited to be heading there to explore and brighten my horizons.

Do look forward for the upcoming post as I might be blogging about my new discoveries and interesting eats I have eaten. Till the next time, Ciao~

I made sushi!

Recently, I had a craving for sushi! So I thought what better way to satisfy that craving other than making my very own sushi..?! So I got down to racking my brain on what to have inside my sushi!

Firstly, I want my sushi healthy! HAHA! Of course, Pei Gee wants a healthy roll of sushi! Immediately, I thought of canned tuna and cucumber. I did not do marketing before I made the sushi, so therefore I had to resort to canned tuna, instead of fresh. I dug out other ingredients in my kitchen suitable for sushi, and I found capsicums, sausages, celery, yogurt and onion. All this ingredients does not seem like it can be cooperated in a sushi but, magically, they do! IMG_0881

Second, there are 3 vital ingredients I must have when eating sushi! They are soy sauce, wasabi and preserved ginger. I know some dislike having preserved ginger while having sushi, but these ginger cleanse my palate and refresh my senses when consuming them.

Thirdly, just have a good time making them and make sure you enjoy what you are putting into your mouth! You may have wacky ingredients but it may come together beautifully, so trust your instincts and be joyous!

Oh! And the rice is pretty important as well! My rice was cooked in the rice cooker, you could steam your rice, boil them, do whatever it takes to cook them! Then you have to add sushi seasoning to bind the rice together. The sushi seasoning could be bought at my local supermarket, if not a japanese supermarket! IMG_0882

Firstly, you have to set your seaweed on your wooden mat. My mum purchased the wooden mat a while ago, so I am not sure where you could purchase it but I am pretty sure supermarkets would be your place to go!


Next, lay out your rice evenly. I did not want to load mine up with too much rice, as I am not a huge fan of rice, but ironically I was craving for sushi…


I made 2 rolls. One was tuna roll and the other was miscellaneous roll!

For the tuna roll, I made use of the canned tuna, yogurt, red onion, a squeeze of lemon juice, cucumber and celery. The yogurt was to replace mayonnaise to bind the tuna and red onion. The lemon juice and red onion are to get rid of the fishy taste and smell of the tuna. Omit the red onion if you dislike the pungent taste and smell.


  • 1 can of tuna
  • half red onion, diced into small cubes
  • 2 tablespoon plain yogurt
  • juice of half a lemon
  • celery and cucumber (for the crunch)
The red onions are diced into small cubes, as I did not want it to overpower the tuna. 2 tablespoon of yogurt was added.
I had no particular order of how the ingredients should be placed, so I just went ahead with it!
This was how it turned out...
This was how it turned out…



For the miscellaneous roll, I had various random ingredients in it. I had sausages, red,yellow and green capsicum, japanese pickles and a wasabi yogurt sauce. I enjoy eating all the ingredients I put into this roll, therefore it explains the pickles and wasabi yogurt. I remembered eating wasabi mayo at a japanese restaurant, hence I decided to experiment it on the yogurt, and it turned all good! ¬†Unfortunately I was too caught up with wrapping the sushi that I forgot to take a picture of the process for this one… My bad..


  • 1/4 red, yellow and green capsicum (For the crunch in the sushi)
  • Sausages
  • Japanese pickles
  • Wasabi yogurt. (I used natural plain yogurt, not greek. And I tasted the sauce as I add wasabi, to suit my taste.)
The end results!
The end results!

Overall, both rolls were pretty satisfying. I had a good meal and it sure satisfied my craving!



I had an amazing time making sushi, though it was very nerve-wrecking when I was rolling them as I was afraid they might spill out the content. And I have to admit that I have an amature knife-skills…. Well, it was a good attempt! I hope you have enjoy this as much as I did and till the next time, Ciao~


A Great Man.

In ones life, there would always be a someone whom is the greatest, for me, he is my Grandpa.

My Grandpa is strong, active and lively at the age of about 80. But thats not all, he is knowledgeable, he naturally shoots words of wisdom out when he speaks  and he put a lot of things into perspective. He truly is one amazing man.

He would find 101 reasons to educate me in history, and I do not mean Singapore history, international history. He would tell me stories of wars over the decades, express his words on human rights like it is his duty and constantly nags at me to read or watch the news to gain exposure of the world. Normally, I would listen intently to his history stories, however I am not very obedient on either reading or watching the news. But, I would make a change now. I would have various news platform on my bookmark mark to remind myself to check the world out.

In the 21st century, many of the people I know, including myself, are rather heavily influenced by the western cultures. My Grandpa is aware of that, and he would do his very best to improve my mandarin as he knows it is very important as a Chinese and for my well-being. He would quiz me and that would put me into a panic mood immediately as my mother-tongue is not strong. To think about it now, it is hilarious. He will make me read the headlines of the Chinese newspaper and question me if I understood or not. Most of time, I would stumbled on the words but I would get what the news meant. He does everything for my well-being and I gladly appreciate it.

I probably do not express my appreciation much to my parents or grandparents, but I hope that deep down in their hearts, they know that I try my hardest to appreciate all efforts and time that they took to nag, or lecture and talk to me about life.

Little me with my grandpa..
Little me with my grandpa..

Of course, not only my grandpa is the greatest man, my dad as well! The funny times where he would comment on the post on the blog or Facebook, and little things he does that humiliate my sister and I in public, tells me that he is one in a million.

To all great mans out there, Thank you for making the world a better place. But I have to especially thank the 2 greatest guys in my live, My Grandad and My Dad.

Till the next time, Ciao~

Have Courage, Be Kind.

Cinderella_2015_official_posterI recently caught the film ‘Cinderella’, and this particular quote constantly appears throughout the movie. “Have Courage, Be Kind”. I cannot truly grasped the meaning of this quote. Here I am, pondering what does courage have to do with kindness… I think it would take me a while to truly understand what it really meant but meanwhile, this new Disney film, is amazing!

While enjoying the movie, I felt like I was in Disneyworld! The soundtrack was magical, so was the places in the film. The cast really played their characters beautifully. I might be a little too old for a Disney film, but I guess no one is ever too old for a Disney film!

The film has taught me that life can give you hell sometimes, but if you the power to overcome it or the strength to move on, you can be your very own fairy godmother. Nothing in life is ever easy, you have to work hard to get where you want to be. However, you have to know where you want to be, then, ready, set, GO!

As you can see, I do not really do much movie reviews but, this, I have to recommend! Cinderella is a film suitable for all! There are cute little features such as interactive mouses and a majestic gold carriage transformed from a pumpkin. If I have a chance to rest my bum on that gold carriage, I would gladly do so! The sights in the movie were gorgeous, a field of wild flowers, a land of greens with the ocean beside it. It might be all graphics but it was really good graphics!

This film also treasures family a lot and I believe it is very important to be brought across to children and teens who are watching the film as family is unexplainable important in life. Cinderella and the Prince treasured their family very much and in reality, family must be treasured as well. They are your blood and flesh, no matter how much Mum nags or Dad yells, they will be there for you.

In conclusion, I highly recommend you to watch Cinderella! Till the next time, Ciao!

The picture above was taken from Wikipedia, Cinderella (2015 film): 


Naked Pandan Chiffon Cake…?

Hi all! Since St.Patricks Day is approaching, I thought I share with you a GREEN recipe! Okay, Disclaimer! I thought it be really fun for me to share this recipe before St. Patricks Day because the product is green and it is no tradition for people to eat pandan chiffon cake on St. Patricks days, I just merely think it is cool and interesting to share a green cake! I am not Irish nor have Irish blood in me, but I am intrigued by the festival!

Right! So let’s get down to business! Let me do a little explaining on the title first. For a pandan cake, the crust of the cake should have a noticeable brown crust, not burnt but light brown crust on the outside. I was afraid that my cake would be burnt by the time the light brown crust formed, therefore I took the cake out before a crust was formed. So you could say that my cake was a little naked… Therefore the title…¬†IMG_9891


However, it was only the crust that failed me, the taste and texture was rather normal. It was an easy cake to bake, however time and effort is needed. Patience and perseverance are key for Pandan Chiffon cake! My family enjoyed this cake, especially my grandma! It is a pretty sinful and decadent but light cake, so enjoy the process and of course, the end results!

The most important ingredient in this recipe is the pandan! I struggled a little to extract the juices out of the blended pandan leaves as I squeezed it out by hand without a cheesecloth. I regretted not purchasing cheesecloth. I did add pandan extract as well.

Chopped and ready to be blended!
Chopped and ready to be blended!


The juices that I squeezed out so 'effortlessly' from my hands!
The juices that I squeezed out so ‘effortlessly’ from my hands!

Next most important component of this cake is the egg whites! As this cake does not have much raising agent, egg whites are used to give the cake a very spongy and airy texture! They are whisked to stiff peaks and gently folded in. For this part, you have to be patience to achieve the glossy and stiff peaks.

I was overly excited when I achieved my glossy and smooth peaks!
I was overly excited when I achieved my glossy and smooth peaks!

I had a good time making this cake and I hope you would too! So without further ado, here’s the recipe!

Pandan Chiffon Cake

Ingredients for batter

  • 5 egg yolks
  • 20 gm caster sugar
  • 100 gm cake flour
  • 1 tsp baking powder
  • 100 ml coconut milk
  • 2 Tbsp pandan juice (see below for making pandan juice)
  • a few drops pandan essence/pandan paste, optional
  • 3 Tbsp olive oil

Ingredients for pandan juice

  • 10 pandan leaves, fresh or frozen
  • 1 1/2 Tbsp water

Ingredients for Meringue (I got my egg white recipe from another source, which is from )

  • 100 g Sugar
  • 12 g Corn Flour/Starch
  • 7 Large Egg Whites


  • Preheat oven to 170C (338F).
  • Chop pandan leaves into chunks, pop in a food processor and add about 1 1/2 tablespoons of water. Process to small pieces.
  • Place pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tablespoons of it to make this cake. If you do not have a muslin bag, just use your clean hand to squeeze out the juice.
  • Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Combine well.
  • Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.
  • Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
  • Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

    Love how the batter is so fluffy and green in colour!
    Love how the batter is so fluffy and green in colour!
  • Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150CÔľą302FÔľČ, continue to bake until cooked through. A needle comes out clean when inserted in the middle.¬†IMG_9884
  • Remove cake from the oven. invert the pan immediately. Allow it to cool completely.
    Apparently it is necessary for the cake to be turned upside down to cool.
    Apparently it is necessary for the cake to be turned upside down to cool.




It was a not-bad attempt I have to say! I am certainly trying this recipe again, just that I would need to find time but I am up for another light Pandan chiffon cake! Till the next time, Ciao~

I got this Pandan chiffon cake from Christine’s Recipes- Pandan Chiffon Cake. ¬†{}