Chicken Meatballs for Carbonara Pasta

 Chicken Meatballs for Carbonara Pasta 

Serves 3–4

Ingredients

412 g minced chicken breast

35 g plain crackers, finely crushed

65 ml milk

41 g egg (≈ ¾ large egg, beaten)

1½ cheddar sandwich cheese slices (≈ 30 g), finely chopped

10 g olive oil (≈ 2 tsp)

1 small garlic clove (≈ 3 g), very finely minced or grated

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried parsley / Italian herbs

Method

1. Soak crackers
2. Mix crushed crackers with milk until soft and paste-like.
3. Prepare meatball mixture
4. In a bowl, combine minced chicken, soaked crackers, egg, chopped cheddar, olive oil, minced garlic, salt, pepper, and dried parsley.
5. Mix gently until combined. Avoid overmixing.
6. Shape meatballs
7. Roll mixture into small meatballs, about 18–20 g each.
8. Cook meatballs
9. Pan-fry: Heat a little oil in a pan on medium-low. Cook meatballs 6–7 minutes, turning gently until golden and cooked through.
10. OR Bake: Preheat oven to 190°C. Bake meatballs 14–16 minutes until cooked through.
11. Rest
12. Let meatballs rest for 2 minutes to redistribute juices.
13. Serve with carbonara
14. Toss cooked pasta with carbonara sauce off heat.
15. Add meatballs gently and mix.
16. Finish with extra grated cheese and black pepper if desired.

Notes 

• I used Jacob cream crackers
• According to ChatGpt this can be frozen 

Orange Thai Butter Cake

ORANGE THAI BUTTER ROYAL CAKE 

Serving: 8-inch square tin.

This version uses ONLY natural ingredients—no artificial orange paste, no colouring, no syrup.

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🍊 Orange Thai Royal Butter Cake (Natural Strong Orange Version)

Ingredients

A. For the Cake

Unsalted butter – 150 g (room temp, soft)

Fine sugar – 150 g

Eggs – 3 large

Cake flour – 150 g

Baking powder – 1 tsp

Salt – ⅛ tsp

Freshly reduced orange juice – 80 ml

Orange zest – 2 tbsp (from 2–3 oranges)

Vanilla – ½ tsp

Optional (natural booster): Orange marmalade – 1 tbsp

🍊 How to Make Strong Natural Orange Juice Concentrate

(Do this first)

1. Squeeze 120 ml fresh orange juice (from 2–3 oranges).

2. Pour into a small pot.

3. Simmer on low heat until it reduces to 80 ml.

4. Let cool completely before adding to the cake.

💡 This step intensifies the flavour without artificial ingredients.

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🍊 How to Infuse the Butter With Orange Aroma

This boosts fragrance dramatically.

1. Take 150 g butter (soft).

2. Add 1 tbsp of the zest into the butter.

3. Mix roughly.

4. Let it sit 15–30 minutes.

The citrus oils infuse into the fat → richer aroma.

(You will add the remaining 1 tbsp zest later.)

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🧡 Instructions

1. Prepare

1. Preheat oven to 160°C (fan) or 170°C (no fan).

2. Line and grease your 8-inch square tin.

3. Sift cake flour + baking powder + salt together.

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2. Creaming Step

1. Beat zest-infused butter + sugar for 5–7 minutes until pale and fluffy.

2. Add eggs one at a time, mixing well after each.

3. Add vanilla + the remaining 1 tbsp orange zest.

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3. Add Dry & Wet Ingredients

1. Add the flour mixture in 3 portions.

2. Alternate with the 80 ml concentrated orange juice.

3. If using it, add 1 tbsp orange marmalade during the wet addition.

⚠️ Mix gently. Do not overbeat or the cake will be dense

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4. Bake

1. Pour batter into the pan, level the top.

2. Bake 45–55 minutes or until toothpick comes out clean.

3. Let cool completely.

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⭐ Why This Version Tastes Extra Orangey (Naturally)

✔ 2 tbsp fresh zest → strongest natural citrus aroma

✔ Butter infusion → oils from zest spread through the whole cake

✔ Reduced orange juice → concentrated, deeper flavour

✔ Optional marmalade → natural peel oils + moisture

✔ No artificial colour or paste

This cake will taste bright, floral, and intensely orange even without syrup.

Chicken Whole Leg Char Siew Pau

Chicken Whole Leg Char Siew Pau

Taken from ChatGPT 

SERVING 

19 pau (using my usual Pau Skin recipe) 

If you prefer thick skin pau, then this recipe actually can make 2 times my usual Pau Skin recipe (32 total) 

INGREDIENTS 

A. 鸡肉部分

去骨鸡腿肉 500g（整只鸡腿剁小丁，约 1 cm 大小）- 2 medium - big sized whole legs 

干冬菇 4–5 朵（泡软后切小丁）

洋葱 1/2 颗（切小粒，可不放，但会更香）

B. 调味酱汁

海鲜酱 2 tbsp

蚝油 1 tbsp

酱油（生抽） 1 tbsp

老抽 1/2 tsp（调色，不放也可以）

糖 1.5 tbsp（叉烧包要一点点甜味才像）

料酒（或绍兴酒）1 tbsp（没有可省略）

芝麻油 1 tsp

白胡椒 少许

C. 勾芡

玉米粉 1 tbsp

水 2 tbsp

> 🔥 勾芡非常重要！没有它馅会太湿，包子会破。

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🍳 做法步骤（非常重要，跟着做不会失败）

1️⃣ 爆香配料

1. 热锅下 1 tbsp 油

2. 加入洋葱炒软

3. 加入冬菇丁炒香

2️⃣ 煸炒鸡腿肉

1. 加入鸡腿肉丁，开中火炒至表面变白、略微出油

2. 不需要炒到全熟，7 成就可以

3️⃣ 加入调味酱汁

把所有调味料加进去：

海鲜酱

生抽

蚝油

老抽

糖

料酒

芝麻油

胡椒

开中小火 慢慢炒 2–3 分钟

让味道吸进鸡肉。

4️⃣ 勾芡收汁

倒入 玉米粉 + 水的芡汁

快速炒均匀。

馅料会开始变得：

✔ 稍微浓稠

✔ 黏稠但不流动

✔ 可以“包住”肉

如果感觉太干，可以加 1–2 tbsp 水。

5️⃣ 完全冷却后再包

馅料必须 100% 冷却（最好放冰箱 10 分钟）

这样包子不会破。

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🌟 味道特点

海鲜酱带甜香、不会死甜

鸡腿肉比猪肉叉烧更软更嫩

冬菇提升香气像茶楼味道

甜度、咸度、香气都平衡

冷却后很好包，不会漏汁

Crepe Layer Cake (Milk)

 Crepe Layer Cake (Milk)

 

SERVING 

8" round 

Approximately 20 layers

INGREDIENTS 

3 eggs 

60g sugar

105g flour

540g milk, warmed

38g unsalted butter

600g cream

75g sugar

1 tsp vanilla extract

STEPS 

1. Mix all ingredients. 
2. Sieve. 
3. Cook one layer after another. 
4. Cool. 
5. Apply cream.
6. Refrigerate.

Santan Gula Melaka Jelly

Santan Gula Melaka Jelly 

https://youtu.be/qBrvSVgg1CI?si=ws95Ay1uqfBRNxHz

INGREDIENTS 

100g Gula Melaka 

Few pandan leaves (knotted)

5g agar powder 

1/4 teaspoon salt 

450ml (+200ml) water 

100g Santan

STEPS 

1. Melt Gula Melaka in water and Pandan leaves. Remove Pandan leaves after that. 
2. Add in the remaining ingredients except santan. 
3. Stir until it boils.
4. Add in Santan and boil for 2 minutes.
5. Leave to cool and pour into mould. 
6. Refrigerate after leaving it at room temperature for 30 minutes. 

Pork Luncheon Meat 午餐肉

Pork Luncheon Meat 

午餐肉

https://www.facebook.com/share/r/1WCJCksAc5/

SERVING 

3 rectangle stainless steel small trays 

INGREDIENTS 

1kg minced back pork leg (后退）

10g salt (Consider 12g)

20g sugar 

3g chicken stock seasoning (Consider 5g)

30g soy sauce 

20g shaoxing wine (I didn't put)

20g oyster sauce

1g red yeast powder (half teaspoon)

Batter : 

160g corn starch/tapioca powder

2 eggs

160g water (I used cold water)

STEPS 

1. Mix the batter ingredients in a bowl. 
2. Mix the pork with all the seasonings + batter in a mixer bowl and mix with machine for 10 minutes. 
3. Oil the container and fill meat in. Press firm and flatten the surface. 
4. Cover surface with aluminum foil.
5. Steam over high flame for 30 minutes. 

Notes : 

• Use partially frozen minced meat 
• Use cold water 
• The original recipe isn't salty compared to commercial luncheon meat 
• Texture wise, this luncheon meat is really very close to commercial one 

Yam Cake 芋头糕

Yam Cake

芋头糕 

Original recipe taken from :  https://auntyyoung.blogspot.com/2012/06/blog-post_04.html?m=1

 

UTENSIL 

8" square tin

INGREDIENTS 

500g yam (diced)

150g shallot 

2 stalks of spring onion 

60g dried shrimp (pounced/chopped finely)

300g rice flour + 10g corn starch + 600g water 

SEASONING: 

3/4 teaspoon salt 

1 teaspoon sugar 

1/2 teaspoon 5 spice powder 

1/2 teaspoon white pepper powder 

STEPS 

1. Fry the shallot and then the diced yam. Put both aside. 
2. Fry the dried shrimp and add in the yam.
3. Mix all the other ingredients together and cook together with the yam.
4. The end mixture shouldn't be too runny or firm to obtain best texture.
5. Oil the tin and press the yam cake to flatten its surface.
6. Steam for 30 minutes. Sprinkle fried shallot + spring onion on surface. 
7. Let cool before slicing. 

500克芋头，切丁

150克小葱头，切片

60克 虾米，洗净，剁碎

300克粘米粉加400克水调匀成粉浆

500克水备用 

调味料：

3/4茶匙 盐

1茶匙 糖

1/2茶匙 五香粉

1/2茶匙胡椒粉

表层装饰 ：

适量的炸香小葱头，炒香芝麻，青葱粒和红辣椒粒

做法：

1。热锅，下4大匙油。把小葱头炸至芳香及带金黄色即可。

2。捞出一半炸香的葱头和油。另一半留在锅里。

3。继续用热锅和锅里的油炒香芋头至金黄色。放入虾米和芋头一起兜抄片刻(约2-3分钟）。倒入600克水，以中火煮至滚。下调味料，拌匀。

4。徐徐拌入粉浆。一面倒，一面炒至面糊呈浓状及不黏锅底即可熄火。

5。9寸圆烤盘涂上少许油，芋头面糊倒入，表面抹平。大火蒸45分钟。

6。取出,撒上炸香的小葱头，葱花，辣椒和芝麻,待

冷却后，切小块，配搭辣椒酱，更是美味可口。