Zi Heng's Kitchen

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Zi Heng's Kitchen

Home cooking and baking experiments. Not a pro so take my recipes with a pinch of salt!

09/08/2026

Trying out the viral Dubai chocolate brownie - fudgy brownie base with a crispy pistachio kataifi filling and a smooth dark chocolate ganache topping.

Heat 200g salted butter until it starts browning, add 120g muscovado sugar and 120g granulated sugar, and 100g dutched cocoa powder (Callebaut Zestina Plein Arôme) to bloom. Whisk in 4 large room temp eggs with 1 tsp vanilla extract, and fold in sifted 215g cake flour. Fold in 160g Callebaut 811 54.5% dark chocolate chips, pour into a lined baking pan (15x30cm), and bake at 175°C for 25 minutes.

Mix 300g toasted kataifi with 150g pure pistachio cream and 150g white chocolate (optional few drops of green colouring) for the filling.

Heat 130g cream until simmering, pour into 340g dark chocolate chips, spread on top then drizzle with pistachio cream.

Shot on Fujifilm X-T5, XC50-230mm

05/07/2026

Mango season calls for mango sticky rice… but put in a cake. Coconut Genoise layer, coconut pandan whipped cream with chewy glutinous rice bits and sweet Thai King mango - topped with crispy yellow mung beans for that nutty crunch.

Genoise recipe adapted from Celia | Foodelicacy

For 42 x 35cm pan
345g cake flour double sifted
9 large egg (60g each)
45g honey
160g castor sugar
90g extra virgin coconut oil
135g milk
1 tbsp vanilla extract

Mix egg, honey and sugar over Bain Marie until 40C, stirring constantly. Whip with highest speed until ribbon stage. Sift flour and fold in slowly in batches. Heat oil, milk and extract mixture and mix in half cup of the batter. Fold into the remaining batter. Bake 170C for 45 mins.

Steam 150g glutinous rice (soaked overnight) for 20 minutes. Bring to simmer 250g coconut milk, pandan leave, salt, sugar (50g) . Pour 100g hot coconut milk into freshly cooked rice Portion remainder for cream, let cool overnight to separate fat and water.

For coconut whipped cream, whip cream up till soft peak and add in reserved fat separated coconut milk. Use separated coconut water to drizzle on cake during assembly.

21/12/2025

**Homecooked Christmas Lunch with Family**

For starters, I made a warm and comforting seafood chowder with Argentinian red shrimp, blue swimmer crab, chile mussels, and white corn, paired with homemade overnight thyme focaccia. The chowder was prepared using clam stock and grouper fish head/bones.

The main course featured pan-seared grouper with a lemon butter dill sauce, served alongside brown butter Brussels sprouts topped with Parmigiano Reggiano and a refreshing green mango salad dressed with lime juice, fish sauce, palm sugar.

Dessert was a classic sticky date pecan tart.

06/12/2025

Pulut Hitam (black glutinous rice) chiffon cake layer, complemented by chewy bits of glutinous rice and sweet pandan coconut whipped cream. It is light and fluffy, infused with the aromatic fragrance of pandan - one of my fav dessert.

Pulut hitam:
Rinse and soak 300g black glutinous rice overnight.
Simmer rice with clean water, 150g rock sugar and pandan leaves for about an hour m until porridge consistency.
Stir in 1 block of gula melaka and salt.

Chiffon cake recipe (33cm x 23cm pan):
6 egg yolk
30g coconut oil
100g coconut cream with pandan
200g pulut hitam purée
130g cake flour
Beat until stiff peaks: 8 egg whites, 90g castor sugar. Fold into batter in thirds. Bake in preheated oven at 165C for 60 mins. Invert and let cool.

23/11/2025

Early Christmas Bake: Pistachio cake topped with pistachio whipped cream and layered with crunchy dark chocolate feuilletine. I used Pisti 100% pure Sicilian pistachio paste, which is worth the splurge, especially for the whipped cream. The rich nuttiness, paired with the cream and a hint of icing sugar, truly elevates the cake.

13/07/2025

Ispahan Cake (Rose, Lychee, Raspberry) - With lychees in season, I was inspired to make this delicate floral and fruity dessert. The cake features a light raspberry chiffon layer, brushed with fragrant rose water. It’s complemented by lychee whipped cream and a vibrant raspberry jelly layer, adorned with sweet and juicy Loh Mai Chee lychees on top.

Raspberry chiffon cake sheet
8 eggs
80g canola oil
80g rose tea
10g freeze dried raspberry powder
1 tsp vanilla extract
120g sugar
100g cake flour

Bake in a (42x35cm) sheet pan at 175C for 20 mins.

Raspberry layer
Cook raspberry (and strain seeds away), add lemon juice, and whisk in konnyaku powder. Pour while hot to cake (it will set immediately).

Lychee whipped cream
Heat 1/2 cup lychee fruit + juice (added a little konnyaku powder and sugar) and blend. Cool and add at soft peaks stage of whipped cream (500ml).

Shot on Fujifilm XT5, XF 16-55mm F2.8 R LM WR II

13/02/2025

Australian Wagyu Beef Cheeks Panang Curry – I was inspired to recreate this dish after trying it at in Bangkok, and I’m very happy with how it turned out. The meat was so tender it practically melted in my mouth - pressure cooking truly works wonders.

This dish was just one highlight of my Thai-inspired feast, which also included green curry sous vide chicken, pork jowl larb green mango salad, and a succulent roasted lamb rack with Thai herbs. For starters, I served a seafood saffron bisque featuring halibut, tiger prawns, and green mussels.

I also put my loot from .lan_essentially_thai to good use; their shrimp paste, fish sauce, and palm sugar are truly superior.

Check out my Reels for the cooking process!

24/11/2024

Early Thanksgiving celebration, always fun to cook up a feast!

Lamb shoulder red w**e stew with root vegetables - fennel bulb, parsnip, rainbow carrots - with tarragon as the main herb. Pressure cooked it 45 mins for fork-tender results.
Recipe from **e

Rolled turkey breast with a chestnut, mushroom duxelles, sage filling. Sous vide 63C for 3 hours.

Pumpkin and red shrimp bisque with monkfish and black cod. Used the heads to make prawn oil which amps up the brininess and complements the saffron and sweetness of the pumpkin (used mix of local pumpkin, Kabocha and butternut squash).
Recipe from

Chocolate gateau with Guanaja Dark Chocolate - reduced the sugar and it was perfect with plain vanilla ice cream.
Recipe from

28/09/2024

One of my fav dessert to make for the holidays - Sticky date pecan tart.

Recipe:
Cream together softened brown butter and sugar lightly. Add ground pecan and slowly incorporate egg. Mix sifted flour until well combined. Roll out into 24cm tart pan and freeze. Mix the filling and bake in tart for 30 mins at 180C.

Filling:
250g pitted Medjool dates soaked in 1 cup hot water
100g salted brown butter
2 tbsp maple syrup
2 tbsp cake flour
2 eggs
Splash of rum and vanilla (optional)
200g chopped pecans

Tart crust:
170g cake flour
30g ground pecan
120g salted brown butter
50g sugar
1 egg

Shot on XT5, XF50mmF2 R WR

26/11/2023

Thanksgiving meal with Turkey Wellington, seafood paella and pecan frangipane tart.
Experimenting with a twist on the traditional roast turkey: brined and sous-vided turkey breast wrapped in parma ham, mushroom duxelles, dashi crepe and puff pastry.
Added a touch of Spain to the meal by using goodies that I received: La Mancha saffron and La Vera paprika in the paella, and Cantabrico tuna in the salad.

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