My Recipe

Steamed Sponge Cake


2½ oz (2 cup + 1 tsp) – All purpose flour
1½ oz (1/3 cup) – Bread flour
1 oz (3 cup) – Custard powder
0.3 oz (1½ Tbsp) – Milk powder or all purpose flour
1/4 tsp – Baking soda
1 tsp + 1/8 tsp – Baking powder
2 drops – Vanilla essence
5 oz (1 cup tightly packed) – Brown sugar
2 – Large egg
100 ml – Evaporated milk
2 oz (4½ Tbsp) – Lard
1/8 tsp – Potassium carbonate and sodium bi-carbonate solution


  1. Sift flours, custard powder, baking soda and milk powder. Set aside.
  2. Beat egg, half portion (50 ml) evaporated milk, vanilla essence with sugar. Fold in flour mixture. Cover and rest the batter for 30 minutes.
  3. Melt lard and set aside.
  4. After 30 minutes, mix baking powder with 1 Tbsp of remaining evaporated milk (50 ml) and 1 Tbsp of batter. Set aside.
  5. Add potassium carbonate and sodium bi-carbonate solution to the batter. Mix well.
  6. Add remaining evaporated milk (35 ml) and mix again.
  7. Add baking powder and milk mixture prepared in Step 4. Stir to combine.
  8. Add melted lard and mix thoroughly.
  9. Pour batter into a parchment paper lined bottomless cake tin placed inside a bamboo steamer. (or make a square parchment paper cake tin that fits into the bamboo steamer.) Cover and steam on high heat for 30 minutes.

Dinner Idea for Those with Big Appetite

Korean imperial cooking set dinner offered by a restaurant in Gyeonggi, Korea

Food for Thought

Quotable Quote

Childhood Healthy Diet May Lower Risk For Chronic Disease In Adulthood

A recent study has found that a childhood behavioral intervention to lower dietary intake of total fat and saturated fat and increase consumption of foods that are good sources of dietary fiber resulted in significantly lower fasting plasma glucose levels and lower systolic blood pressure when study participants were re-evaluated in young adulthood. The study was accepted for publication in The Endocrine Society’s Journal of Clinical Endocrinology and Metabolism (JCEM).

A Western dietary pattern high in total fat and saturated fatty acids and refined grains is associated with an increased risk of the metabolic syndrome, a cluster of metabolic abnormalities that include abdominal obesity, low levels of high-density lipoprotein cholesterol (sometimes considered “good cholesterol”), higher levels of triglycerides and blood glucose, and elevated blood pressure. This study evaluated the long-term effects of a dietary intervention to reduce fat and increase fiber intake during childhood on components of the metabolic syndrome in young adult women.


Grilled Vegetables in Pasta Nest


Capellini Nests

5 oz capellini noodles salt, to taste
1 tbsp olive oil
I small clove garlic, minced
1 tsp chopped fresh basil
cracked black pepper
grated Parmesan cheese


2 tbsp chopped fresh basil
1 tbsp fresh thyme leaves
1 clove garlic, minced
3 tbsp olive oil
salt and pepper, to taste
1 medium leek, white part only
1 large portobello mushroom
3 oz sugar snap peas, cut in thirds
1 baby eggplant, thinly sliced and salted
1 red pepper, diced
2 small yellow tomatoes, diced


Capellini Nest

  1. In small bowl, mix together olive oil, garlic and basil. Brush 8 cups of a large 12 cup, non-stick muffin tin generously with oil mixture.
  2. oven to 375°F.
  3. Meanwhile, cook noodles in boiling salted water 2 to 3 minutes. Drain, but do not rinse. Noodles should be sticky.
  4. Divide noodles into eight even bundles. Fill muffin tin to create eight nests. Arrange with hands to form nests with sides higher than middle. Noodles will be sticky so work with oil on hands. Brush nests with remaining oil mixture and sprinkle with Parmesan cheese and pepper.
  5. Bake on bottom rack about 10 minutes or until golden on bottom when removed from tin. Move to top rack and broil about 5 minutes or until golden and crispy around edges.
  6. Remove from oven and set aside to cool.


  1. In medium bowl, mix 1 tbsp chopped basil, thyme leaves, garlic, 2 tbsp olive oil and pepper.
  2. Meanwhile, cut through leek keeping root in tact so leek does not fall apart. Rinse thoroughly under water using your hands to leaf through layers and remove sand.
  3. Remove stem from mushroom and discard.
  4. Blanch peas in boiling salted water about 3 minutes. Remove and immerse into cold water and drain.
  5. Toss vegetables, except red pepper and peas, in oil mixture until well coated. Heat barbecue on high until very hot. Reduce heat to medium and grill all vegetables about 3 minutes on each side or until evenly browned. Remove vegetables and set aside to cool slightly. Dice all vegetables and return to bowl with oil mixture. Set aside.
  6. In small saucepan, heat remaining oil and sauté red pepper about 3 minutes or until just soft. Add grilled vegetables and toss well. Season to taste. Add snap peas and toss several times, until mixture is warmed through.
  7. Meanwhile, reheat nests in warm oven. Remove from oven and spoon vegetable mixture into each nest. Top with diced yellow tomatoes and remaining basil.

Source: Gusto!