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 in 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 saucepan over low heat, melt butter. Add in brown sugar. Without stirring, cook sugar and butter until it begins to caramelize.
  3. Spread the mixture in a 9 inch round baking pan, making sure to swirl it around to coat the 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 a spatula, add in half of the dry ingredients. Carefully, mix.
  6. Add 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 a 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 onto a larger plate to continue cooling.
  12. Serve warm or at room temperature.


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

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 saucepan 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. Gently mix all ingredients until sugar is completely dissolved.
  2. Using a strainer, pour this mixture over the ramekins (or 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 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 mixtures into two and mix them alternately, scraping the bottom of the bowl.
  6. Place this mixture over the top of the custard.
  7. Place the ramekins (or baking 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.
  8. 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.
  9. To serve, invert the ramekins onto 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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