Cook, Bake N Share

20/08/2026

Chiffon Cake - ATK

Chiffon cake recipe simplified by removing unnecessary steps and perfecting egg beating method.

TIME
1½ hours, plus 3 hours cooling
YIELD
Serves 10 to 12

Ingredients
5 large eggs, separated (see note)
1 teaspoon cream of tartar
1 ½ cups (10½ ounces/298 grams) sugar
1 ⅓ cups (5⅓ ounces/151 grams) cake flour
2 teaspoon baking powder
½ teaspoon salt
¾ cup water
½ cup vegetable oil
1 tablespoon vanilla extract

14/08/2026

Char Siu Bolo Bao - ATK

Yield
Makes 20 buns

Bolo bao, a benchmark for Chinatown bakeries, features a moist, fluffy interior achieved through tangzhong, a cooked flour and water paste. This version, inspired by Tim Ho Wan, is filled with Chinese Barbecue Pork.

Ingredients

Dough

½ cup water
2 tablespoons plus 2⅔ cups (13⅓ ounces/378 grams) all-purpose flour, divided
½ cup cold whole milk
1 large egg
⅓ cup plus 4 teaspoons (3 ounces/85 grams) sugar
3½ teaspoons nonfat dry milk powder
2¼ teaspoons instant or rapid-rise yeast
1 teaspoon salt
4 tablespoons unsalted butter, cut into 2 pieces and softened

Topping

⅔ cup plus 2 teaspoons (3½ ounces/99 grams) all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, softened
⅔ cup confectioners' sugar
2 large eggs, beaten
2 teaspoons vanilla extract

Filling

1¼ pounds (567 grams) Chinese Barbecue Pork (Char Siu)
3 tbsp mayonnaise

12/08/2026

Muffin Tin Frittatas with Potato, Bell Pepper, and Cheddar Filling

Time
1 hour, plus 25 minutes cooling
Yield
Makes 12 muffins

Ingredients

Filling

2 tablespoons olive oil
8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
1 large onion, chopped fine
1 large red bell pepper, stemmed, seeded, and chopped
½ teaspoon salt
2 garlic cloves, minced
6 ounces sharp cheddar cheese, shredded (1½ cups)
3 tablespoons minced fresh basil

Frittatas

Vegetable oil spray
8 large eggs
¼ cup half-and-half
½ teaspoon pepper
¼ teaspoon salt

11/08/2026

Churros - ATK

Piping while the dough was still warm helped us get the stiff dough through the small opening in our piping bag without a fight.

Ingredients

Dough

2 cups water
2 tablespoons unsalted butter
2 tablespoons sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 cups (10 ounces/283 grams) all-purpose flour
2 large eggs
2 quarts vegetable oil

Coating

½ cup (3 ½ ounces/99 grams) sugar
¾ teaspoon ground cinnamon

10/08/2026

Chinese Barbecue Pork (Char Siu) - ATK

Ingredients

4 pounds boneless pork butt
1 cup soy sauce
1 cup (7 ounces) sugar
¾ cup hoisin sauce
½ cup Shaoxing wine
¼ cup grated fresh ginger
2 tablespoons toasted sesame oil
4 garlic cloves, minced
1 tablespoon red food coloring
2 teaspoons five-spice powder
½ teaspoon ground white pepper
¾ cup honey

09/08/2026

KUEH SARLAT

MAKE ONE 20 CM KUEH TRAY

A popular, two-layered traditional Nyonya (Peranakan) steamed dessert common in Singapore, Malaysia, and Indonesia. It is known for its distinct contrast of a savory bottom layer and a sweet top layer.

Bottom layer

330g glutinous rice
50 dried or fresh bunga telang (blue flower) or food colouring (1 or 2 drop) with 40g of coconut milk
* 40 g boiling water
240 g coconut milk
15 g caster sugar
5g salt

Top layer

100 g pandan juice made with
20 g cornstarch
15 g wheat starch
½ tsp salt
250 g very fresh eggs
50 g egg yolks
170 g caster sugar
330 g thick coconut milk

Steps

1. Wash an soak glutinous rice for 3 hours at room temperature.
2. Combine Bunga telang and boiling water until it cool, squeeze out the juice and set aside/Food colouring
3. Lay a banana leave (optional) on the base of a 20cm square cake pan.
4. Bottom layer - drain and steam the rice for 12 min over high heat, meanwhile, stir coconut milk with sugar and salt until sugar dissolves.
5. Top layer - whisk pandan juice with cornstarch, wheat starch and salt until smooth and set aside.
6. Remove rice for steamer and gently fold 1/2 of the mix coconut milk and steam for another 12 min, medium heat.
7. Continue Top layer - combine eggs, egg yolk, sugar and coconut milk in a bowl, stir until sugar dissolves.
8. Remove rice from steamer, fold thru remaining 1/2 of the mix coconut and steam for 8 to 10 min over medium-high heat until tender but not mushy.
9. Finished Bottom layer - remove rice from steamer (discard pandan), then fold in 30 g of the Bunga telang juice.
10. Finished top layer - stir eggs and pandan mixtures together, then strain to a fine sieve into a heatproof bowl. Set bowl over simmering water and stir with a spatula until custard coat a spoon like a light cream soup, about 20 to 25 min.
11. Uncover rice and lightly prick surface all over with a fork to help the top layer adhere to it. Strain the custard and gently ladle it over the rice. Cover with foil and steam for 1 hour at a very low heat to set the top layer slowly and smoothly.
12. Remove pan from steamer, and test the donees (a toothpick should emerge damp but clean)
13. Place pan on a rack, cover loosely and let its cool to room temperature.

06/08/2026

Stir-Fried Beef and Bok Choy - ATK

Time
30 minutes
Yield
Serves 4

1 (1½-pound) flank steak, trimmed

¼ cup oyster sauce

2 tablespoons cornstarch

2 tablespoons soy sauce

½ teaspoon baking soda

¼ cup water

2 tablespoons packed brown sugar

2 tablespoons toasted sesame oil

4 scallions, white and green parts separated and sliced thin

2 garlic cloves, minced

Instructions

1. Cut steak lengthwise with grain into thirds, then slice each third against grain ¼ inch thick. Whisk 1 tablespoon oyster sauce, cornstarch, 1 tablespoon soy sauce, and baking soda together in large bowl. Add steak and toss to thoroughly coat. Whisk water, sugar, remaining 3 tablespoons oyster sauce, and remaining 1 tablespoon soy sauce together in small bowl; set aside.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add beef to skillet, breaking up clumps with tongs, and cook, without stirring, until beginning to brown, about 4 minutes. Stir and continue to cook until beef is spotty brown and no longer pink, about 4 minutes longer.

3. Stir in scallion whites, garlic, and oyster sauce mixture. Top with bok choy; cover and cook until bok choy is tender, about 4 minutes, shaking skillet occasionally. Sprinkle with scallion greens and drizzle with remaining 1 tablespoon oil. Serve.

05/08/2026

Cook, Bake n Sharing Cooking Tips 烹饪小贴士 - 18

How to Chop an Onion - ATK

1. Trim the top, or stem, of the onion to create a flat surface. Then halve the onion through the root end. Peel the onion halves

2. Make several horizontal cuts from one end of the onion half to the other, but don't cut all the way through the root end. The number of cuts will depend on the size of the onion and the desired size of the chop or dice. For minced onion (smaller pieces), make cuts that are close together; for chopped onion (larger pieces), space the cuts farther apart.

3. Make several vertical cuts, pole to pole, being careful not to cut all the way through the root end.

4. Rotate the onion so the root end is in the back, behind your hand. Slice the onion across your previous cuts, using your knuckles as a guide for the knife while holding the onion with your fingertips. Pull your fingertips in towards your palm, extending the knuckles outward when cutting for more control. As you slice, the onion will fall apart into chopped pieces.

05/08/2026

Cook, Bake n Sharing Cooking Tips 烹饪小贴士 - 17

Hard and Soft-Cooked Eggs Technique - ATK

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04/08/2026

Simple Lunch

1. Pork ribs soup with potatoes, carrots and white onion
2. McCormick "Soy Garlic" marinade mix - Air fly or oven
3. Garlic fried rice with eggs