Peng's Kitchen
485 FOLLOWERS
Welcome to Peng's Kitchen! I'm not a professional baker/chef. Just a simple Stay-at-Home-Mum enjoying baking & cooking for my 2 children and hubby. All recipes are tried and tested in my little kitchen.
Peng's Kitchen
4y ago
This dish is 'screaming' sedap! Sweet creamy coconut broth with touch of spiciness from the Thai red curry paste and hint of sourness from the lime juice. Be prepared to dig in a few bowls of steaming hot rice!
Ingredient
1 kg clams
12 cherry tomatoes, halved
2 tbsp oil
3 shallots, sliced
3 garlic, minced
1 stalk lemongrass, minced
1 tbsp chopped ginger
4 tbsp Thai red curry paste
250ml chicken stock
250ml Ayam brand coconut milk
1/4 cup lime juice
3 kaffir lime leaves
1 tsp sugar
salt & pepper to taste
handful of chopped coriander
Method
Submerge the clams in a pot of salt water ..read more
Peng's Kitchen
4y ago
Soft fluffy steamed Chinese cupcake infused with light coconut milk. I like this lightly infused coconut flavour '发糕' Huat Kueh, something different from the usual ones. Oh yes they all split up beautifully too!
Ingredient
100gm mashed sweet potato
1 egg
50gm Ayam brand coconut oil
250gm Ayam brand trim coconut milk
120gm fine sugar
250gm self-raising flour, sifted
Method
Steam sweet potato until soft and mash till smooth. Add in egg and coconut oil and mix well.
Place coconut milk and sugar in a saucepan, stir over low heat till sugar is well dissolved. Do not let it boil. Pour t ..read more
Peng's Kitchen
4y ago
Tea time! Wanting to clear the jar of cookie butter, so decided to bake some simple cupcakes. My elder son saw my preparation work and requested to join in the baking. Love this non fussy cupcake which has a very buttery crumbs along with the yummy biscoff swirls. Yummylicious!
Ingredient
125gm unsalted butter
120gm fine sugar
3 eggs
1 tsp vanilla extract
200gm cake flour
1/4 tsp salt
2 tsp baking powder
Biscoff spread
Method
Using a electric whisk, cream butter and sugar until creamy and light. Beat in eggs, one at a time, until well combined. Beat in vanilla.
Sift in flo ..read more
Peng's Kitchen
4y ago
The first time I baked this pineapple upside down cake was in 2011....hahahaha see how my elder boy grown in this 7 years!
Thank you Floral Garage Singapore for this beautiful daisy bouquet to match with my sunshine cake! Hop on over their online shop @ www.FloralGarageSG.com to view their affordable range of bouquets and other gifts services if you plan to surprise your loves on any special occasions!
Ingredients
2 tbsp sugar
4 slices pineapple rings
7 pcs glace cherries
100gm butter
70gm sugar
2 eggs
100gm cake flour
1 tsp baking powder
1/4 tsp baking soda
45 ..read more
Peng's Kitchen
4y ago
This is healthy wholesome Chinese style salad consisted for beancurd stripes, fresh kelp, carrots, beansprout, black fungus, bean vermicelli, bell pepper and celery. The salad dressing is a typical Chinese blend like dark vinegar, sesame oil, soy sauce, chilli oil etc. I've added tbsp of Borges extra virgin olive oil which blends well into this salad dressing and adding extra nutritional value into this tofu salad.
A great tasty tofu salad which can be served as a main dish! I had a huge serving as lunch but I serve it as a light afternoon snack for ..read more
Peng's Kitchen
4y ago
Revisiting my fusion pasta I made few years ago ... Linguine Aglio Olio! hahaha I've made a few changes to the existing recipe so I changed the dish name too at the same time.
Ingredient (2 servings)
250gm spaghetti
4 tbsp olive oil
1 Chinese preserved sausage, diced
4 cloves garlic, minced
2 tsp dried chilli flakes
100gm fresh sliced mushrooms
handful of freshly chopped Chinese parsley
salt & pepper to taste
Method
Cook pasta accordingly to package. Reserved 1/2 cup pasta water and drained the rest.
Heat olive oil in a pan. Add Chinese sausage and fry for 1 min ..read more
Peng's Kitchen
4y ago
Ingredient
1 black chicken, 乌鸡
20gm dang shen,党参
20gm yu zhu,玉竹
5gm huang qi,黄芪
5gm dang gui,当归
5gm gan cao,甘草
2 large red dates,红枣
20gm wolfberries,枸杞子
salt to taste
Method
Prepare a large pot of water and bring it to boil. Meanwhile prepare the chicken and herbs.
Cut off the head of the chicken and trim away claws. Rinse thoroughly inside out.
Rinse all the herbs except wolfberries.
Place the chicken into a porcelain pot with cover. Put all the herbs, except red dates and wolfberries, into the pot with the chicken.
Add in 5 cups hot water into the chicken mixture. Cover.
Pla ..read more
Peng's Kitchen
4y ago
Ingredient
Peanut Sauce
250gm ground peanut
500ml water
250gm homemade spice paste
1 cup canned pineapple, finely chopped
1 tbsp salt, or to taste
6 tbsp sugar, or to taste
2 tbsp tamarind paste
Salad
beansprout
cabbage
long beans
carrots
potatoes
firm beancurd
fried prawn crackers
cucumber
hard boiled egg
Method
Boil ground peanut with water over low heat. Stir frequently for 10 mins until thickens. Set aside.
Heat homemade rempah in a non stick pan. Add minced pineapple and fry for 5 mins. Add in salt, sugar and tamarind to taste.
Add in thickened pea ..read more
Peng's Kitchen
4y ago
After some hiccups, I'm getting it right for this rainbow hurricane cake roll! Though there's lots of air pockets in the cake roll, it still pretty to look at! After baking so much swiss roll, think I'm finally overcome my fear of the rolling up process. ^0^
Ingredient (10"x10" pan)
Rainbow Batter
3 egg yolks
1 tsp vanilla paste
40gm rice bran oil
45gm fresh milk
55gm cake flour
wilton food colourings
Blue Batter* (for cocoa layer, omit blue colouring, use cake flour 15gm, cocoa powder 10gm)
1 egg yolk
1/2 tsp vanilla paste
15gm rice bran oil
20gm fresh milk
25gm cake ..read more
Peng's Kitchen
4y ago
I love savoury muffins which can be served as a healthy breakfast or light snack for kids whenever they feeling hungry. It is definitely healthier compare to the usual sweet muffins. But if you are sweet tooth, you may find savoury muffins are not your kind of food. Luckily my kids not complaining and happily chomp down these healthy and hearty zucchini and ham muffins. ^0^
Ingredient (12 qty)
250gm self rising flour
1/2 tsp baking powder
1 tsp dried oregano (or any of your preference herbs)
100gm grated cheese (I've used mozzarella and emmental)
125gm honey baked ham, diced fine ..read more