Simple & DE-LI-CI-OUS!

Hello again!

Today I'd like to share this very simple recipe Ive made last night for dinner. Hope u'll like it as much as I do!


1 large onion (chopped)
1 clove garlic (chopped)
400g ground beef
1 can spaghetti sauce (I used Prego traditional)
1tsp brown sugar
salt & pepper - to taste
1/2 tbs dried oregano
1tsp dried parsley
1 bay leaf
250g spaghetti ( cook spaghetti according to package instructions)
200g mozzarella cheese (grated)
200g cheddar cheese (grated) (i used kraft sharp cheddar)

1. In a heavy saucepan, add choped onion and garlic and cook until softened.
2. add in ground beef and stir occasionally until cooked, but not dry.
3. add all the herbs and stir to combine, then add the spaghetti sauce, stir well and barely bring to boil. (add 1/4cup of water if u want to loosen up the gravy).
4. pour the spaghetti sauce over drained spaghetti noodles and stir to combined.
5. In a pie dish / casserole spoon half of the spaghetti and sprinkle the cheese, then spoon another half on top  and sprinkle the residual cheese.
6. Bake at 190c for 20mins.

7. ENJOY without guilty! hehehe...

Note: You may also add more cheese or mix with other types of cheese.

Happy New Year!


Its been a while since my last post. Been a lil busy with orders and school. i hope its not too late to wish all of u a very happy new year! Today as promised, I'd like to share this bread recipe with all readers. This recipe was originally called dinner roll buns. But i made a little changes by adding some flavor into the recipe. Lets check it out! #happybaking #goodluck

Dinner roll Buns

2 1/2 tsp dry active yeast
1 cup whole milk / fresh milk
1/4 warm water - make sure its not too hot or u'll kill the yeast to develop.
2 tbs butter / margerine - i used planta.
2 tbs sugar
1 tsp salt
1 egg - lightly beaten
3 cups all purpose flour

1. In a large bowl, mix together the yeast and warm water. give a small stir until dissolves.
2. In a microwave proof bowl, melt the butter in milk. set aside.
3. mix all the wet ingredients into the yeast mixture. mix well with whisk.
4. add the sugars and 1 cup of flour into the mixture and gently fold with silicone spatula, until well combined. (at this stage, u can also use ur hand or wooden spoon to fold)
5. add the 2nd and 3rd cup of flour and repeat the same process as above until it formed into a sticky dough.
6. Knead the dough on the lightly floured work surface until u feel the dough is no longer sticking on ur hands and elastic. approx 6-7mins. ( add more flour on the surface if the dough is to sticky)
7. shape the dough into round and place back in a bowl covered with cling film / clean towel for 1hour, or until it has doubled the size. (depending on ur kitchen temperature. sometimes it may takes 2hours to set).
8. after the dough is ready, cut the dough into half and make a round shape for each dough and put into a greased bread pan. let it rest for 10 more minutes.
9. bake the dough into the pre heated oven at 200c for 20mins.
10. let it slightly cooled before removing from the pan.

To make the strawberry flavored bread:
I only added 1/4 cup of strawberry milk shake powder. the process is just like making cinnamon rolls. u may refer to pic #11 and  #12.

                                                                    #2 - 1st cup of flour
                                                                    #3 - 2nd cup of flour
                                                                   #4 - 3rd cup of flour
                                                         #5 - ready to knead the dough
                                                                    #6 - almost done
                                                                           #7 - done!
                                    #8 - resting after 1 hour. the dough should be smooth and soft.
                                                                 #9 - divide into half
             #10 - ready to shape the dough (for plain bread) / roll the dough into square (strawberry bread)
                #11 - brush the melted butter and sprinkle the milkshake powder onto the rolled dough.
                        #12 - roll the dough like making cinnamon buns and place it in a bread pan.
                                    #13 - after rested for 10mins. and ready to pop into the oven!
                                                                        #14 - enjoy!

Pizza Rolls

Salam.. today i would like to share a new recipe for you to try during the weekends. This pizza recipe is my favorite. I bet u dont wanna go to pizzahut or any pizza restaurant anymore, if u follow this recipe accordingly . U can get 2 of 10" pizza. but I made one 10" pizza and half a dozen of pizza rolls..So here's the recipe with step by step photos for rolling the pizza. good luck!

Homemade Pizza


Pizza Dough: Makes enough dough for two 10-12 inch pizzas
  • 1 1/2 cups warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
  • 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
Pizza Ingredients
  • Olive oil
  • Cornmeal (to slide the pizza onto the pizza stone)
  • Tomato sauce (purée)
  • Mozzarella or Parmesan cheese, shredded
  • Feta cheese
  • Mushrooms, thinly sliced
  • Bell peppers, stems and seeds removed, thinly sliced
  • Italian sausage, cooked ahead
  • Chopped fresh basil
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced
  • Sliced ham
Special equipment needed
  • pizza stone, highly recommended if you want your pizza dough to be crusty
  • pizza peel or a flat baking sheet
  • pizza wheel for cutting the pizza, not required, but easier to deal with than a knife


Making the Pizza Dough

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.
3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.
6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Yield: Makes 2 10-12-inch pizzas.
Simply Recipes

Belebat Ubi Stelo

Salam everyone! as promised, today im gonna share our traditional kuih melayu recipe, originated from kelantan (if im not mistaken); Belebat ubi Stelo also known as 'Lepat Ubi'. This recipe was adapted from FZ Menu .. This is pretty simple to make and perfect for breakfast and teatime! here's the recipe.. good luck! =)

Belebat Ubi Stelo:

3/4 cup rice flour
200g sweet potatoes, diced ( add more if u like! =D)
1/2 cup or 3/4 cup coconut milk
1 cup or 2 cups water
1/2 cup fine sugar
pinch of salt
Banana leaf; for wrapping

1) cook at a full boil until the sweet potatoes are tender and drained. Set aside.
2) In a medium saucepan, mix all the ingredients except the sweet potatoes and cook at a low heat until the mixture has thickened. *stir occasionally to avoid from burning*
3) Turn off the heat and mix in the sweet potatoes. Fold the mixture gently until just combined.

4) Prepare the banana leaf (cut into rectangle shaped) and spoon the mixture onto the banana leaf. fold the leaf nicely and set aside for steaming.
5) Steam the 'kuih' for 10mins and its ready to serve warm or cold.

salam aidilfitri

hello everyone! I would like to take this opportunity to wish all of you selamat hari raya aidilfitri maaf zahir batin.. well this year I didnt make any preparations except fulfilling all the orders from my lovely customers. Alhamdulillah, everything went very well and I hope they enjoy the desserts. Thank you sooo muchhh for all ur support!

#MY FAVORITE RECIPES for today is, Karipap pusing. Ive tried many versions of the recipes, but i find this one is the best! I cant barely remember where i got the recipe as i was randomly copy & paste while i was goole-ing. sorryyy...sorryyy! =( anyway, this is the recipe and some step by step photos for ur guidance.. good luck!

Karipap Pusing


1. oil dough:
300g plain flour
1/4 cup carnola oil
1/2 cup water
pinch of salt

- combine flour & salt. set aside
- make a well and pour in the oil. stir the mixture until combined.
- slowly add in the water and knead the dough until soft and elastic. set aside.

2. Butter dough:
150g plain flour
100g butter ( i used 50g unsalted butter & 50g Ghee)

- combine both ingredients and mix to form a dough. set a side.

3. Making the karipap / curry puff pastry:
- divide the oil dough into 50 - 60g each. set a side. ( make a ball shape)
- divide the butter dough into 30 - 40g each. set a side (make a ball shape)
- Flatten a bit one of the ball from oil dough and place the butter dough onto the oil dough.
- Nicely wrap the butter dough in the oil dough and make a ball shape.

- flatten the dough a bit and roll them with rolling pin as seen in the photo below.


Salam Ramadhan

As in this holy islamic month of Ramadhan, I would like to seek forgiveness to all muslims. To those who have ordered and tried my desserts, Im sorry if it wasnt up to ur satisfaction, in terms of decoration, taste, texture..etc. I will try to improve the quality from time. =)

Moving on to MY FAVORITE RECIPES, I would like to share this Cinnamon bun/rolls recipe. My boyfriend said: " I dont have to go to cinnabon anymore!" & I also receive some +ve feedback from customers whove tried this. So, today I decided to share this recipe and hope you'll like it. And..and this bun   also can be nicely eaten on its own i.e without frosting. 

Cinnabon-Style Gourmet Cinnamon Buns

Yield: 12 large buns
1 (1/4 ounce) package dry yeast
1 cup warm whole milk 
1/2 cup granulated sugar
1/3 cup margarine (or 80% margarine 20% butter spread) 
- i used planta. it worked best for me =)
1 teaspoon salt
2 large eggs
3 1/4 cups all-purpose flour
3/4 cup bread flour

1 cup light brown sugar
3 tablespoons ground cinnamon
1/3 cup margarine (or 80% margarine 20% butter spread) 


  • For the rolls, dissolve the yeast in the warm milk in a large bowl.
  • Add sugar, margarine salt, eggs, and flour, mix well.
  • Knead the dough into a large ball, using your hands dusted lightly with flour.
  • Put in a bowl, cover and let rise in a warm place about 1 hour
  •  or until the dough has doubled in size.
  • Roll the dough out on a lightly floured surface, 
  • until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
  • To make filling, combine the brown sugar and cinnamon in a bowl.
  • Spread the softened margarine over the surface of the dough,
  •  then sprinkle the brown sugar and cinnamon evenly over the surface, 
  • leaving about 1" untouched around edges.
  • Gently roll into a fairly tight roll, trying to keep the filling inside.
  • With a sharp knife, slice into 12 pieces.
  • Place on parchment lined cookie sheet about 2" apart, cover with lint-free cloth, 
  • and let rise for another hour.
  • Bake in 400 degree on rack just above centre, 
  • for about 10 minutes, or until light golden brown.

  • Cinnamon rolls with butterscotch sauce & walnuts 

    Cinammon rolls with Marshmallow Fluff

    Some of the orders from my sweet tooth friends.. thank youuuuuuu!

    Rainbow cake

    Ombre cake


    ....and lastly barney rainbow cake. =p

    Dark Chocolate Chunk Cookies

    Salam everyone! today I would like to share one of my favorite and simple cookies recipe. It is called, Double chocolate chunk cookies. If youre a serious chocolate lover, try this recipe. Seriously sedap, slightly bitter, and have a chewy texture. But I made a few changes from the recipe. I replaced white chocolate chips & peanut butter chips instead of chocolate chunks. So here's the recipe;

    Double Chocolate Chunk Cookies - Martha Stewart

    1 cup all purpose flour
    1/2 cup unsweetened dutch process cocoa powder ( I used Valrhona cocoa powder..yums!)
    1/2 tsp baking soda
    1/2 tsp salt
    8oz milk chocolate - 4oz coarsely chopped, 4oz chopped into 1/4inches chunks ( I used 4oz 70% cocoa callebaut (melted) & 2oz Ghirardhelli white choc chips, 2oz Ressee peanut butter chips)
    8tbs unsalted butter
    1 1/2 cup sugar
    2 large eggs
    1 tsp vanilla extract

    1. Preheat oven to 325 degrees. Whisk together flour, cocoa, baking soda & salt in medium bowl.
    2. melt coarsely chopped chocolate with the butter in a small heat proof bowl set over a pan of simmering water.
    3. transfer chocolate mixture to the bowl of eclectic mixer. Add sugar, egg & vanilla. mix until combined. reduce speed to low & gradually mix in flour mixture. fold in choc chunks. ( at this stage, your batter will become slightly runny and thick. But dont worry as it will thickened in few mins)
    4. scoop batter & place 1/2inch apart. bake until cookies are flat & surface begin to crack about 15mins. ( mine was done roughly around 12mins. And DO NOT OVER BAKE the cookies as you'll lose the chewy texture.)

    Happy Baking everyone!