Mini Mango Pie + Flaky Pie Crust

Mini pies with super flaky crust and sweet Mango filling. So deliciously irresistible. 

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So, I was gone again for some time. Unexpected things happened for the last two months, but they were all good things. One of them was me taking a break from my work. I’ve thought of not getting a break for the year due to the flooding paper works , but I told myself “Hell, no!”. I took a break and now I can relate with the saying “I need a vacation after my vacation.” Hmm…

During my break time and even before that, I haven’t done much cooking and baking. If you count cooking instant noodles and the like as cooking, hmm, okay, I did cook.😀 But I am talking about cooking and baking “real” food in which you can smell the goodness when you open the lid of your pot or when you open your oven. Sounds heaven, isn’t it?

“Heaven” is also that one word which will come to your mind when you get a bite of these Mini Mango Pies. I know it’s not mango season anymore, but when it comes to mangoes, I really don’t care. But when it comes to the size of the pie, I do care. I love them in smaller sizes so I can get more of the flaky crust and small-sized pie is easier to eat. Each pie is filled with cubed sweet mangoes with a hint of cinnamon. Each bite is absolutely heaven!

I hope you will all enjoy my comeback treat and you will all join Fiesta Friday #148 . Me and the very talented and super amazing Linda @ La Petite Paniere will be your co-hosts. Of course, Angie will be there, too. See you at the most amazing virtual party!

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Mini Mango Pie + Flaky Pie Crust

Mango Pie Filling


  • 2 cups mangoes, cut into small cubes
  • 3 tbsp sugar
  • pinch of cinnamon
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice


  1. In a bowl, combine all mango filling. Microwave about 1-2 minutes. Let cool.
  2. Use as filling to the below flaky pie crust recipe.

Flaky Pie Crust Recipe


  • 1 ¼ cup all-purpose flour
  • ½ tbsp sugar
  • ½ tsp salt
  • 113 grams unsalted butter, very cold and cut into cubes
  • 2-4 tbsp ice cold water


  1. In a bowl, mix flour, sugar and salt. Add the very cold cubed butter and toss to coat.
  2. In a clean surface, place the mixture and using a rolling pin, press the butter into the flour. Using your clean hands or dough scraper, remove any sticking mixture from the rolling pin and bring back to the mixture. Keep working until butter is very well incorporated into the flour.
  3. Return back the mixture into the bowl and chill inside the freezer for 10 minutes.
  4. When the butter is properly chilled, remove the bowl from the freezer and add 2 tbsp of water. Use your clean hands until the mixture can be shaped into a ball. Add more ice cold water (little by little) if necessary.
  5. Flatten the dough into disk and wrap using a cling wrap. Place in the fridge for an hour or more to chill.
  6. Remove the chilled dough from the fridge and let sit at room temperature for 5 minutes.
  7. On a clean floured surface, roll out your dough using a rolling pin.
  8. Using a round cutter, cut about 4 inch circles. Fit into your muffin pan.
  9. Fill your dough with the mango filling and cover with another dough making sure to cut few vents with a knife.
  10. Seal the edges by pressing them using your fingers.
  11. Brush the top with egg wash.
  12. Bake for 20 minutes or until the crust turns very lovely golden brown at 375 F.

Crust Source Recipe: Foolproof Flaky Pie Crust

Wishing you all a superb weekend!

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{From Selma’s Table} Garlicky Tahini Chicken


I’ve been in-love with tahini sauce for quite a while now. It’s like I can put the sauce in everything I eat. My colleague even calls tahini sauce “my milk” because I usually drink the remaining sauce whenever she brings one with falafel. Lately, I’ve been making tahini sauce like crazy. I always bring it at my workplace and put in my sandwiches. The last time I made one, I also added harissa and it was amazing.

From the time I laid eyes on tahini sauce, I never stopped dreaming on making Selma’s Garlicky Tahini Chicken. I imagined how good it could be. It took me too long to make it as I want to make my own tortillas to go with the chicken. Then my bonding with the kitchen was taken away by the boss, so I did not have enough time to cook something that will take too much of my energy (e.g. kneading). So I delayed the whole thing only to find out that I really can’t make tortillas… instead, I made Pan De Sal.


I cannot believe that Selma has been gone for over a year now, but how amazing that she left something for us… like her recipes and optimism.

Selma used slow cooker to make this, but I used the oven… and it came out perfectly delicious! Imagine a tahini sauce with fall-off-the-bone chicken thighs. This can be enjoyed with tortillas or any kind of unfilled bread. I bet this will also be great with sour cream.


I wanna tell you a secret… I finished the whole thing all by myself.😀

But be happy, my friends at Fiesta Friday #139 as I have made a new batch especially for you.😀 Thanks to our ladies, Angie, Antonia and Sandhya.🙂

Garlicky Tahini Chicken


  • 6 chicken thighs, on the bone and skins removed
  • 12 cloves of garlic, unpeeled
  • 4 tbsp tahini mixed with 6 tbsp water
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp sumac
  • 1 tsp paprika
  • salt and pepper, to taste
  • Fresh coriander leaves, roughly chopped, for garnish


  1. In a small pan, add water. When the water boils, add in unpeeled garlic and simmer for 15 minutes. Drain and remove skins when enough to handle.
  2. Score the chicken meat. Place chicken in a baking pan or oven bags. Set aside.
  3. In a small food processor or blender, combine peeled (soft) garlic, tahini-water mixture, lemon juice, sumac, paprika, salt and pepper. Do a taste test and adjust accordingly.
  4. Pour in the marinade over the chicken pieces, making sure to coat every piece of chicken very well.
  5. Place in the fridge overnight to absorb the flavors.
  6. Next day: preheat the oven to 325 F. Cover the baking pan with aluminum foil and bake the chicken for 45 minutes.


To serve: This can be served with tortillas along with sour cream (or tzatziki), lettuce and condiment like harissa. I just polished off my plate with my homemade Pan De Sal and it was absolutely perfect! I did not share!😀

To cook in slow cooker: click the link below

Source recipe: Garlicky Tahini Chicken by Selma’s Table

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Throwback Thursday| Saucy Saturdays | What’s for Dinner? | Foodie Friends Friday |

{No-Bake} Cookie Butter Marshmallow Chocolate Bars

These chocolate bars will make your sweet tooth very much happy – every slice is heavenly packed with marshmallows, Biscoff cookies, chocolate and cookie butter. And bonus, it’s no-bake!

Speculoos Marshmallow Bars

As I said, I love cookie butter! I would be very much happy to scoop it out straight from the jar to my mouth. Cookie butter + chocolate = so much better. Cookie butter + chocolate + marshmallows = you can leave me and don’t talk to me until I finish eating.😀 If you are like me who loves the combination, these bars are perfect for you. And yay, it’s no-bake!

I know the weather is getting colder somewhere. Others – raining. Some others – it’s insanely hot. So, if you don’t like baking because you can’t stand the heat and you’d like something easy to munch on, this is for you. Or if you are just too lazy to make something that complicated or time-consuming than this, then this ‘recipe’ is fabulously good!

Speculoos Marshmallow Bars 3

You can put your headphones on, listen to 2 or 3 of your favorite song – you’ll never know how quick is this. The excruciating part is waiting… but it’s worth it. Imagine after that part, you will have a snack to be placed on your favorite air-tight jar, ready to eat whenever you want. And that in every bite, you’ll get a taste of chocolate, marshmallow, cookie butter and Biscoff cookies. Hmmm, does it sound good?😉

I am taking these at Fiesta Friday #137, hosted by Angie. Our co-hosts this week are Loretta and Natalie. Thanks, ladies!

{No-Bake} Cookie Butter Marshmallow Chocolate Bars


  • 1 1/2 cups dark chocolate chips
  • 1/3 cup cookie butter spread (I used creamy Speculoos)
  • 2 ½ cup mini marshmallows (white or colored ones will do)
  • 1 cup Biscoff cookies, roughly chopped (Speculaas or gingersnap cookies would be perfect, too)
  • 1/4 cup dark chocolate chips, for sprinkling


  1. Line an 8×8 pan with aluminum foil and spray with cooking spray or brush butter. Set aside.
  2. In a heatproof bowl, add in 1 ½ cups dark chocolate and melt in a microwave on medium-low setting for 1 minute or so, checking every 15 seconds interval, stirring and scraping the bottom of the bowl to avoid from burning. (You can also do this in the double broiler or in a heatproof bowl over a pot with simmering water.)
  3. When the chocolate is melted, add in cookie butter and stir to combine.
  4. Add marshmallows, cookies and mix to coat.
  5. Pour into the aluminum foil lined pan, distributing with a spatula.
  6. Sprinkle ¼ cup dark chocolate chips on top.
  7. Cover with cling wrap and keep in the fridge to set (about 2 hours or so)


Semi-sweet chocolate chips can be used instead of dark for the melting chocolate

For the sprinkling chocolate, mixture of chocolates (white, toffee, semi-sweet…) would be fantastic

Source recipe: Biscoff Marshmallow Chocolate Bars by Averie Cooks

Speculoos Marshmallow Bars 2

Wishing you all a blessed weekend and always smile!😀

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Korean Fried Chicken

For those who knows me very well, they know how I love eggs so much. They also know that I can eat up to five three eggs in a day. At my work, my colleague’s daughter often calls me ‘mother of all chickens’ because whenever she asks me what I want to eat, it’s either chicken or egg is the answer. Mostly egg. She often tells me that I treat eggs as my babies.

I admit I get fed up of cooking chicken most of the times, but I don’t know much beef recipes or veggies. So when I want to cook something, I always jump to chicken. And today, I am sharing another chicken recipe that you will surely love – KFC or Korean Fried Chicken.


Korean Fried Chicken, apart from Bibimbap, is also one of the popular Korean recipes around the web. The crunchy deep fried chicken wings goes very well with it’s sauce. It’s tangy, sweet and spicy. A perfect appetizer or this can be served with hot white rice just like I did. It was so good, I am telling you.

I hope my friends at Fiesta Friday #136 will love these yummy-licious chicken wings. Thanks to our solo co-host Aunt Juju and to our Angie.❤ Happy Fiesta Friday!

Korean Fried Chicken


For the wings:

  • 16 chicken wings
  • 125g flour
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • ¼ salt
  • ½ cup very cold water
  • 1 tbsp sesame seeds, toasted
  • Sliced green onions, to garnish (optional)
  • Cooking oil, for frying

For the sauce:

  • 8 cloves of garlic, finely grated
  • 1 large thumb-sized piece of ginger, finely grated
  • 4 tbsp soy sauce
  • 10 tbsp gochujang (Korean chili paste)
  • 4 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 6 tbsp brown sugar


  1. In a sauce pan, mix all sauce ingredients. Over low heat, bring the sauce to a simmer until the sugar is dissolved. Set aside until ready to use.
  2. In a deep pan over medium heat, add in cooking oil of about 3 inches deep. Wait to reach the right temperature. (If using thermometer, until it reaches 350 F.)
  3. In another bowl, mix flour, cornflour, baking powder, salt and ½ cup very cold water. Coat each chicken wings with this batter and while working batches, deep fry until golden brown. Take out the cooked chicken using a slotted spoon and drain the excess oil by placing them on a stack of paper towels.
  4. When all the chicken wings are cooked, place them in a bowl. Pour in the sauce and coat each chicken. Garnish with toasted sesame seeds and sliced green onions if desired.

Source recipe: KFC: Korean Fried Chicken by Donal Skehan



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Mocha Cupcakes with Speculoos Cream Cheese Frosting

Mocha cupcakes with dreamy, creamy Speculoos and cream cheese frosting

Mocha Cupcakes with Speculoos Cream Cheese Frosting - TNSCC 1

So you all know when you have a scene like…

You are Googling recipes and you see a good one. You add them to your list and the next thing you know – you have a list of 5 km long.😀 A never-ending list, I must admit.

Not only I have a long list of recipes to try, but also tried recipes ready to be shared. Goodies are long gone. Photos are about to “fade”. Draft post needs to be started. And my stories have faded away with time due to my laziness! But let me defend myself – I am not lazy! I just don’t have story to tell because I delayed my sharing of recipes. Why? Because I am lazy! Well, I guess it all comes down to me being lazy, eh? Okay, I admit. But not all the time. Believe me!

Going back to the the tried recipes –  you know how I love Speculoos, yeah? It’s like I will do everything in my power to finish a jar in a day, but hellooo… how do I survive the next day if I finish them all in a day? Save some, Jhuls. Save some. For your own sake, please.

So instead of going all the way in one day, I did search recipes in which I could use a jar in about 2 or 3 recipes and could save the remaining all by myself – straight from the jar to my tummy.😛

Hmm, what do you think of mocha cupcakes topped with a Speculoos cream cheese frosting? Not only cream cheese, people. It’s Speculoos cream cheese. Did you hear me??

Mocha Cupcakes with Speculoos Cream Cheese Frosting - TNSCC 3

The cookie butter and the cream cheese don’t overpower each other – you will get the best of both worlds. That creaminess and that mocha flavor in every bite – yum! But I must admit that I polished off some of the frosting before I ate the cupcake itself.😀

For you, my friends at Fiesta Friday # 135, I made a batch especially for this event. As Angie, Suzanne and I are you hosts and co-hosts, please be assured that you will enjoy the party. Come and join us if you haven’t already.😉

Mocha Speculoos Cupcakes with Speculoos Cream Cheese Frosting


For the Speculoos Cream Cheese Frosting:

  • ½ cup cream cheese, softened
  • ¼ cup Speculoos

For the cupcakes:

  • Half a box of chocolate cake mix
  • 1 ½ tbsp instant coffee dissolved in 2 tbsp hot water
  • 1 large egg
  • ½ cup vegetable (or canola) oil
  • ¼ cup + 2 tbsp buttermilk
  • ¼ cup sour cream
  • ½ tsp vanilla extract


For the Speculoos Cream Cheese Frosting:

  1. In a bowl, cream together cream cheese and Speculoos until well combined.
  2. Keep in the fridge until ready to use.

For the cupcakes:

  1. Preheat oven to 350 F. Line a muffin pan with cupcake liners.
  2. In a bowl, sift cake mix and set aside.
  3. In a jug, combine egg, buttermilk, sour cream, vanilla extract and coffee mixture. Pour this mixture over the sifted cake mix while mixing, but do not overmix.
  4. Fill cupcake liners until ¾ full.
  5. Bake for 16-20 minutes or until toothpick inserted in the middle of the cupcakes comes out clean.
  6. Cool completely before frosting.

Source recipe: Mocha Speculoos Cupcakes by Your Cup of Cake


  • You can adjust the amount of frosting, depending on how frosting lover you are.😉
  • This recipe will make 12-14 cupcakes


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Weekends are great when you open your fridge and you find some amazing cupcakes.😀 I hope you try and enjoy this as much as I did!

Wishing you all a fabulous weekend and happy Fiesta Friday!


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Sambal Minced Beef with Fried Egg

It’s that time again that my friends inside the kitchen cupboards are begging to get my attention. When I opened the cupboard, I was in shock when I see some of the ingredients on strike. I calmed them down and talked to them saying that I could not use all of them in one time. After a not so long time discussing with them, there was a small voice from a small bottle saying to get it first. That voice is from sambal oelek.

I wanted to make the sweet chili sauce again, but I also want to try something else. So I called a friend named Google and it helped me find a very easy recipe. And I believe my friend knows me so well that it led me to a recipe that is very lovely with egg.😀

Sambal Minced Beef with Spinach - TNSCC 1

Sambal minced beef is very easy as you just have to prepare the sauce, stir fry the beef, fry up some crisp sunny side up egg, get your white rice and you’re ready to dig in! The beef is a little spicy, juicy and of course, delicious! It has also this ‘Thai kick’ because of the fish sauce, but be free to omit it of you dislike fish sauce. It will still be good. The source recipe calls for bok choy, but all I had was spinach so I used it instead.

This recipe is very good when you want a very easy meal. And that fried egg is everything to me!😀

I’ve missed FF last week and I am very much happy to be partying with you again here at Fiesta Friday #134. No co-hosts for this week, so it will be lovely to come back at Angie’s place on Tuesday for voting time.🙂

Sambal Minced Beef with Fried Egg


For the sauce:

  • 3 tsp honey or brown sugar
  • 3 tsp sambal oelek
  • 3 tsp fish sauce
  • 3 tsp soy sauce


  • 3 tsp cooking oil, divided
  • 3 garlic cloves, minced
  • 12 oz ground beef
  • 3/4 tsp dried chili flakes
  • Spinach
  • Sunny side up egg, to serve
  • Cooked white rice


  1. Wash the spinach and place in a colander to drain the water.
  2. In a bowl, place all sauce ingredients. Mix to combine. Set aside.
  3. In a skillet over high heat, add in 2 tsp of cooking oil. Add in garlic and cook until fragrant.
  4. Add in minced beef. Using a wooden spoon, break the beef into smaller pieces.
  5. Add in the sauce and lower the heat to medium. Stir for about 2 minutes and transfer the cooked beef into a separate dish/container.
  6. In the same pan with medium heat, add in 1 tsp of cooking oil and crushed chili flakes.
  7. Add in spinach and cook just until soft.
  8. By this time, you can fry an egg.
  9. In a plate, add in you cooked rice. Top with beef and sunny side up egg. Place the cooked spinach on the side. Sprinkle with green onions, toasted sesame seeds or crushed chili flakes if desired.

Source recipe: Sambal Minced Beef with Fried Egg and Bok Choy by MISSBISH

Sambal Minced Beef with Spinach - TNSCC 2

Happy Fiesta Friday!


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Mango Upside Down Cake

The cake has beautifully absorbed the syrup which made it tastier. You will surely taste mangoes in every bite. 

Mango Upside Down Cake - TNSCC 1

When you are baking for a long time, you think that baking a simple upside down cake will not harm your few minutes relaxation. I was wrong…

It was one fine day when I finally decided to make upside down cake and of course, it’s a mango upside down cake.

While reading the recipe, I told myself “Okay, it is very easy. Nothing will go wrong.” So I prepared everything and when done, I placed the baking pan in the oven and turn on the timer. (Take note, I have the right oven temperature.) I sat down and went to my phone (Instagram-ing, of course!) then I smelled something:

Me: Hmmm, that smell! So sweet.

Cousin: Uh, more like burning.

Me: No,*sniffing* it’s sweet.

Cousin: Er, no! It’s burning!

Me: *left my phone and went to the kitchen* Oh my gosh! Open all the window!!! The oven is smoking!!

Mango Upside Down Cake - TNSCC 2

So I took out the baking pan – the caramel overflowed that caused the burning and smoke. I was just about to throw the unbaked cake:

Me: Ugh! So bad! I am going to throw this!

Cousin: Are you sure?

Me: *took a fork and took a small piece from the edges of the cake* Oh, it’s delicious! It’s a little sweet. Must be the sugar. But gosh, it is really good! But still, I cannot put this back inside.

Cousin: Why don’t you try baking them again on a lower heat?

So I put it back inside the oven and I was glad that I did. The cake was amazing – the cake has absorbed the syrup that gave the cake a sweeter taste and you will really taste the mangoes in every bite. I don’t think I can serve this with another sweet stuff like ice cream. For me, it is best with a cup of tea or black coffee.

Mango Upside Down Cake


For the topping:

  • 3 firm & ripe mangoes, peeled & sliced
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup unsalted butter
  • 1/3 cup packed light brown sugar**

For the batter:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1/2 cup unsalted butter, softened
  • ¾ cup white sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup yogurt
  • 1/2 mango puree*
For the topping:
  1. Peel the mangoes. Cut off each side and slice them lengthwise. For how many, it depends on you, but do not slice it too thick or thin. Place them in a bowl and drizzle lemon on top. Set aside.
  2. In a sauce pan over low heat, and butter until melted. Add in brown sugar. Without stirring, cook sugar and butter until it begins to caramelize.
  3. Spread the mixture on a 9 inch round baking pan, making sure to swirl it around to coat bottom of the pan. Add/arrange the sliced mangoes as per the design you like. Set aside while you prepare the batter.

For the batter:

  1. Preheat oven to 350 F.
  2. In a bowl, combine flour, baking powder and salt.
  3. In another bowl, add in softened butter and sugar. Using an electric mixer, beat for 5 minutes or until light and fluffy.
  4. While still beating, add in eggs and egg yolk one at a time. Then add in vanilla and yogurt.
  5. Switching to spatula, add in half of the dry ingredients. Carefully, mix.
  6. Add in mango puree* and mix.
  7. Add in remaining dry ingredients and mix until combined. Do not overmix.
  8. Carefully transfer the batter into the prepared pan, over the mango slices, making sure not to spoil your pattern.
  9. Bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
  10. Remove from the oven and let cool on a wire rack for 10 minutes.
  11. Unmold the cake by running a knife along the edges of the pan and invert into a larger plate to continue cooling.
  12. Serve warm or at room temperature.


* You can use concentrated mango juice instead of mango puree.

** It is better to use light brown sugar as stated in the source recipe. I used the regular one, or maybe the dark one, I cannot remember.😦

Source recipe: Sunshiny Mango Upside Down Cake by From Brazil to You

Mango Upside Down Cake - TNSCC 3

I am taking this over at Fiesta Friday #132. Thanks to AngieSandy and Nancy.

Happy Fiesta Friday!

Wishing you all a lovely weekend! 


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Custard Cake

Layers of caramel, custard and vanilla sponge cake – so deliciously sweet!

Custard Cake - TNSCC 3

It is very nice how things bring back childhood memories.

I don’t have much childhood memories when it comes to playing under the rain or with my playmates/school mates. One thing I can tell you – I can still remember my favorite foods when I was a kid… and believe me, even how they tasted.

I remember one time I sent a message to my kindergarten best friend (and was also my neighbor) and asked her if she remembered the brand of the biscuit I always had as my snack along with chocolate drink. She said it was decades ago and can’t remember the name, even how it looked back then.

One of my favorites when I was a child is custard cake. It is a cake with layers of vanilla sponge cake, flan and caramel. Back then, since we were just getting it from a bakery, the custard was very thin. I remember that I used to take all custard and left the cake all behind. I think my Mom always suspected it was all me, every single time.😀

Custard Cake - TNSCC 2

When I started baking, custard cake was in the list. Since I was a hesitant to tweak a recipe with thin custard, I did not proceed. I waited for the right time until I saw this recipe. I think I turned off the oven earlier that I did not get that 100% firm custard, but my gosh, I really loved it.

Every bite brought back those childhood memories I had when I was with my Mom enjoying the store-bought custard cake. I am sure she is very proud of me (from up there) now that I can make one of the cakes we used to enjoy together.

Custard Cake - TNSCC 1

I hope you can try the recipe and let me know.🙂

Custard Cake


For the caramel:

  • 1 cup sugar
  • ¾ cup water

For the custard:

  • 6 eggs
  • 1 cup condensed milk
  • 1 cup whole milk
  • ¼ cup white sugar
  • ¼ tsp vanilla extract

For the cake:

  • 3 egg yolks
  • 2 tbsp white sugar
  • ¾ cake flour
  • ½ tsp baking powder
  • ¼ cup whole milk
  • For the meringue: 3 egg whites + 2 tbsp white sugar


Prepare ramekins (or 8×8 baking pan). Also needed: larger baking pan that can hold your ramekins (or 8×8 baking pan)

For the caramel:

  1. In a small sauce pan with medium heat, add sugar and water. Do not stir.
  2. Cook until it caramelizes or turns amber. Immediately pour and divide to the ramekins (or baking pan). Let it cool down.

For the custard:

  1. In a bowl, place all ingredients for the custard. Add sugar until completely dissolved. Gently mix all ingredients.
  2. Using a strainer, pour this mixture over the baking pan with caramel. Set aside.

For the cake:

  1. In a bowl, sift together cake flour and baking powder.
  2. In another bowl, add in 2 tbsp white sugar and egg yolk. Beat for 2-3 minutes or until the beater creates a ribbon when lifted.
  3. Alternately add the flour mixture and milk, mixing after each addition. Mix until well combined.
  4. For the meringue: In another bowl, place egg whites and beat until foamy. Gradually add 2 tbsp of white sugar while beating. Beat until stiff peaks form.
  5. Carefully mix the egg yolk mixture and meringue (egg white mixture) by doing the cut and fold technique. You can do this by dividing both mixture into two and mix them alternately, scraping the bottom of the bowl.
  6. Now you mix the egg yolk and egg white mixtures together. Remember that the reason you beat the egg white to stiff peaks is to create all those tiny air bubbles. It is these bubbles that will give volume and the light texture to your cake. Work carefully so as not to break them.
  7. Add half of the egg white mixture to the egg yolk mixture and, using a rubber scraper and the cut and fold technique, blend the two mixtures together. Remember to scrape the sides and bottom of the bowl.
  8. Place this mixture over the top of the custard, making sure to seal all the edges so the custard won’t spill out from the baking pan while baking.
  9. Place the ramekins or the cake pan in a larger pan half-filled with hot water. Bake for 50 minutes or until the toothpick inserted at the center of the cake comes out clean.
  10. Remove the pan from the oven and transfer the ramekins (or baking pan) to a cooling rack. Cool completely. When cooled completely, place in the fridge.
  11. To serve, invert the ramekins to a serving plate. Be careful, the caramel might spill.

Source recipe: Perfect Custard Cake by Casa Veneracion

I hope that doesn’t sound complicated and I hope my friends at Fiesta Friday #131 will love this. Thanks to our ladies – Angie, Laura and Su.

Happy Fiesta Friday! 


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Spicy Tomato Eggs

A healthy comfort food that’s delicious, spicy and filling. It’s very easy and quick to make, too. 

Spicy Tomato Eggs - TNSCC 2

Last week, my boss asked me to do my most hated thing at work- FILING! I dislike filing stuffs more than I dislike cinnamon (does it have to be all food-related?). I didn’t have any choice, but to comply. I was started doing my thing when my colleague arrived with her kids. The 13-year old girl told me filing is very easy:

The 13-year old girl: Hey, what are you doing? Why all these folders on the floor?

Me: The boss asked me to file all these stuffs and your Mom knows I hate filing.

The 13-year old girl: Really? Filing is really easy. See, in my room, I have so many papers like you. They are filed according to subjects. 

Me: See, I also know how to file. I take the papers and stuff them inside the office cupboard.

And everybody laughed.

After our conversation, I started thinking “What if I just imagine my office files as subjects? Maybe I’d be better at it.” I still haven’t finished what I started, but I am getting there.😉

Filing those loads of papers was not an easy task for me that it slowly drained my battery. During such times, all I can do after a tiring day at work is to prepare something comforting, easy and quick. Well, not a “5-minute quick”… it’s longer than that, but not too long.

Comfort food doesn’t have to be sweets all the time (Is this me talking?), pasta and all those big burgers and cups of rice… sometimes, it can just be as simple and this Spicy Tomato Eggs. Of course, egg should be one of my comfort foods.😛

Spicy Tomato Eggs - TNSCC 1

I love dish that’s tomato-base, so I loved this dish a lot. I love how the chickpeas give texture to the dish, which I am sure dried (and soaked) chickpeas is better than the canned one. This is best served warm and with toasted bread. I hope you will love it.

Spicy Tomato Eggs


  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 3 tbsp harissa
  • 2 x 400g canned plum tomatoes
  • Handful of coriander, roughly chopped
  • 2-4 eggs
  • 400g canned chickpeas
  • Salt and pepper, to taste
  • Toasted bread, to serve


  1. In a deep skillet with medium heat, add in olive oil.
  2. Sauté onion and garlic until fragrant.
  3. Add in smoked paprika.
  4. Add in canned tomatoes. Mash plum tomatoes with fork.
  5. Add in harissa paste.
  6. Add in chickpeas.
  7. Simmer on low for 10 minutes.
  8. Add in some of the coriander leaves, reserve some for garnish.
  9. Using the back of the ladle, create wells for the eggs. Crack one egg over the ladle and carefully, remove the ladle, leaving the egg on the well. You can create until 4 wells.
  10. Season each egg with salt and pepper.
  11. Put the lid on and cook the eggs for 2 minutes or until the white is cooked, but the yolk is still soft.
  12. Garnish with the remaining coriander leaves.
  13. Serve with toasted bread.

Source recipe: Spicy Tomato Eggs by Donal Skehan

I am late at this week’s Fiesta Friday # 130, but I am bringing something I know you will all love.😀 Thanks to our co-hosts this week, Aunt Juju and Petra. Thanks also to our lovely lady, Angie.

Have a fun weekend to all. Happy Fiesta Friday!


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