Every moment of icyelite’s life

Just for you, to be a wonderful lady

Archive for the ‘Recipes’ Category

Chicken Rice Chili

Posted by icyelite on February 14, 2010

Do you use chicken rice chili only when you are eating chicken rice? Or do you use it for all types of food? I vote for the 2nd. My favorite chili is the homemade chili by my mum. Its the best taste chili and I used this chili when eating steamboat, eating soup-based food and fried food.

I can’t really take spicy food, that goes for my mum’s chili too. But doesn’t care how spicy it is, I will always add in a little bit into my meal. U know the feeling, the more spicy it is, the more burning sensation in your mouth, the more you feel shiok. The more the tears I have in my eyes and the more the sweats I have rolling down my cheek, the more I felt its worthwhile.

Not sure how other chicken rice stall prepares their chili but I’m sharing my own recipe.

Recipe of Chicken Rice Chili


Chili Padi
Big Chili
Young Ginger
Ginger Flower
Small Limes


  1. Squeeze the limes.
  2. Pluck out the stem/head of the chili.
  3. Cut the ginger and young ginger into small pieces
  4. Pour all the ingredients into the blender.
  5. Once done, add sugar into the mixture.

Finishing: Chili is ready to be served. You may keep the chili into small containers and keep inside the freezer, so that it can last longer.

Enjoy your chili! 🙂


Posted in Chili, Chinese, Cuisine, Homemade Food, Recipes | Leave a Comment »

Steamed Yam Cake

Posted by icyelite on December 28, 2009

After such a long time of resting baking, cooking food cum recipe testing, I had a sudden urge to cook steamed yam cake. It has been a long time since I last ate steamed yam cake. Without any recipe for reference, I bought yam from NTUC, thinking that mum surely knows how to cook it. Lol. She guides me along the way.

Recipe of Steamed Yam Cake (Frying the mixture)


1 Yam (depends on how much you want)
1 packet of rice flour
2 tbsp of starch/ tapioca flour (to thicken the mixture)
1 tsp of salt
Mushroom seasoning
7 bowls of water
Sesame Oil
Sliced Mushroom


  1. Slice the mushroom and cut the yam into small cubes.
  2. Measure 7 bowls of water and pour into a mixing bowl.
  3. Add rice flour, pepper,  salt into the mixing bowl.
  4. Fry the mushroom and yam with sesame oil/vegetable oil.
  5. After frying the mushroom and yam, pour the mixture (mixing bowl) into the pan and fry.
  6. Stir the mixture continuously.
  7. Add in starch flour into the pan.
  8. Stir the mixture until it becomes sticky texture (looks like glue texture) and transfer it to a baking tin, ready to steam it.
  9. Steam for approximate 1 hour and use toothpick to test that nothing sticks on it.

Tips: While adding in the seasoning into the mixture, taste it making sure that its not too blend and have a wonderful taste.


  • Cut the yam cake into small pieces.
  • Garnish the steamed yam cake with parsley, sliced red chili and fried cabbage and you are ready to serve.
  • Serve the steamed yam cake together with sweet dark soy sauce and chili.

You can use the same recipe for cooking steamed pumpkin cake too.

Posted in Chinese, Cuisine, Homemade Food, Kueh, Mushroom, Recipes, Yam | 2 Comments »

Checkered Cookies

Posted by icyelite on December 28, 2009

During one of the company events, they served several types of cookies. One of the cookies caught my eyes and that is checkered cookies. Tasting the hard and delicious cookies, in my mind, it triggered me to bake this cookie. That night, I kept searching for the recipe of the cookie but couldn’t find the correct one until Sophia told me the name of the cookie.

Checkered cookies require to freeze it again and again every steps you make and you have to be very fast before the dough melts and becomes sticky.  The first time I baked checkered cookies, it actually took me 2 weeks to complete it. Haha, because I hadn’t had the time to complete it after freezing during the weekdays. So weekends is the best time for me to complete each step after freezing.  Oh yah, the longer you freeze the cookies, the better.

Checkered Cookies

Recipe of Checkered Cookies


2 2/3 cup of plain flour
½ tsp baking powder
a pinch of salt
225g of butter
½ tbsp vanilla essence
1 egg
¼ cup cocoa powder
¾ or ½ cup of sugar


  1. Sift the flour, baking powder and salt together.
  2. In a large mixing bowl, mix the butter, flour mixture, egg, vanilla essence and sugar.
    (Observation: the dough is sticky and needs to mix using wooden spoon instead of hand. Would be better if you have an electric blender)
  3. Once mixing, divide the dough into 2. Half the dough is vanilla flavor, the other half dough is cocoa flavor.
  4. Take half the dough in the mixing bowl, put the cocoa powder in.
  5. For the vanilla dough, put inside a plastic and spread the dough evenly into the plastic. Clearing away the air in between. Flatten it into the size of the plastic bag (flat rectangle shape – plastic bag like the plastic bag you can find in NTUC to contain the vegetables or fruits).
  6. Do the same for the cocoa dough.
  7. Put both into the freezer. Freeze it for at least 2 hours.
  8. Once the dough has frozen, cut it into a rectangle about 1/3-inch thick and measuring 12 x 6 inches.
  9. Stack the vanilla and cocoa properly and wrap into another plastic bag. Wrap it tight, so that an overall square shape of the cookies can be formed. Roll the finished log from side to side to form sharp corners.
    (Observation: When stacking the vanilla and cocoa, have to be fast because the dough are melting very fast.)
  10. Once wrapped, put into the freezer overnight.
  11. After that, thaw the “cookies” for 5 mins, cut into pieces and you are ready to bake.
    (Observation: If the shape formed is not the shape that you want, thaw it a little and squeeze hard to form a better shape. Beware of the little gaps in between each flavor)
  12. Before baking, remember to heat up the oven and place baking sheet onto the baking tin.
  13. Bake the cookies for 12 minutes – 180°C.

Bakes about 50 cookies.

Finishing: Pack the cookies in a air-tight bottle or tray. Or pack it in a beautiful plastic bag and present it to your friends.

Terrific, once again, I received good comments for my cookies. Even my brother is enjoying the cookies despite its ugly shape/appearance.  Hahaha. Christmas is coming, hoping I can get a perfect shape and give my friends and colleagues as Christmas presents.

Oh right, the success of my first checkered cookies, probably I should thank my cousin who bought Godiva Cocoa powder back from Shanghai for my mum. The cookies really taste well with the high class cocoa powder. Hehe.

Original recipe is from:

  1. http://www.bakingobsession.com/2008/10/21/checkerboard-cookies/#more-532
  2. http://www.angryasiancreations.com/2008/11/baking-for-amie-checkered-cookies.html

Posted in Cookies, Daily Happenings, Homemade Food, Recipes, Western | Leave a Comment »

Superb Creamy Mushroom Soup

Posted by icyelite on December 26, 2009

This mushroom soup is the authentic mushroom you can taste it at Roma Deli, Simple Food, etc that serves mushroom soup. This is a different recipe from my previous mushroom soup. Felt excited when I find the real ingredients used by these stores.  The main ingredient of the soup is cream and mushrooms.

Most of the websites will put sour cream but its not suitable for vegetarian. So I recommend vegetarians to use Nestle Cream.

Successful creamy mushroom soup with nice smelling oregano herbs

Recipe of Creamy Mushroom Soup


Fresh White Button Mushroom
Button Mushroom
Water (depends on how much you wanna cook)
Mushroom seasoning
Oregano herbs
Starch flour/ Tapioca flour/ corn flour
(Purpose of the flour is to thicken the soup)


  1. Slice the fresh white button mushroom and button mushroom.
  2. Fry the mushrooms with margarine.
  3. Put the mushrooms into the blender until its coarsely chopped.
  4. Boil the water in a pot.
  5. Add in the mushrooms.
  6. When the water has boiled, pour in the cream (depends on how creamy you want the soup to be).
  7. Add in all mushroom seasonings, a pinch of pepper and oregano herbs.
  8. Make sure it is well-mixed.
  9. Add in the starch flour.
  10. Continue stirring until the soup has thickened.

Finishing: Scoop out a bowl of the creamy mushroom soup. Garnish it with somemore herbs. Serve it together with toasted bread (optional).

Finally good try! Had cooked it several times for my family. They love it alot. I loved it too. Been quite sometime since I last heard good comments about my cookings. (Not becos my cookings had always been lousy but it has been a very long time since I’m enthusiastic about cooking.) =)

Posted in Cuisine, Homemade Food, Mushroom, Recipes, Soup, Western | 4 Comments »

Apple Pie – 1st Try

Posted by icyelite on October 19, 2008

This is my first time trying baking an Apple Pie. What’s the result? Haha, its an edible yet unpresentable apple pie. I guess is because my pie crust is too thick, both on top and below. In order to make it edible, you know what I did? I flipped the whole apple pie upside down and bake it again, resulting in the upper crust smash into pieces. Omg. Since its my first try, I rather make it edible than presentable.

The second time I gonna make it, I better learn my lesson. Lol. Thinner crust. Oh yah and smaller cubes of apples. My first try was thick slices of apples which I find it alright but my “testers” all recommend me to make it smaller.

I will put my recipe here since I will still follow the measurements given. You can twist a little bit after knowing my problems, like smaller cubes of apples, thick crust ==> either use a bigger pan size or reduce the amount of flour. By the way, the size of my pie pan is 6″, which explains the overloaded crust.

Recipe of Apple Pie



532g plain flour
3/4 teaspoon salt
150g unsalted butter
118g vegetable shortening
2 teaspoons apple cider vinegar

177g sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg powder
2 to 3 teaspoons tapioca flour or cornstarch
1/4 teaspoon salt
3 big apples (sliced)
1 tablespoon fresh lemon juice
30ml unsalted butter
1 tablespoon sugar


  1. Combine the flour and salt in a big mixing bowl.
  2. Cut the butter into smaller pieces and add it into the mixing bowl gradually.
  3. Following, add the vegetable shortening and apple cider vinegar.
  4. Keep mixing until the dough gathers into a ball.
  5. Divide the dough into half, separate it by putting into different bowl or wrap it separately.
  6. Put it into fridge for 30 minutes.
  7. Preheat the oven.
  8. While the dough is chilling in the fridge, we prepare the filling.
  9. Peel and sliced the apples.
  10. Add in all the ingredients for the filling into another mixing bowl.
  11. After 30 minutes, take out the dough.
  12. Spread the pie pan with oil.
  13. Spread one portion of the dough into the pie pan, well spread.
  14. Add in the ingredients.
  15. The other half of the dough, use a roller to make it round and flat first.
  16. Cover it above the apple mixtures.
  17. Do a nice closing for the apple pie.
  18. Bake the pie at 200 degrees for 50 minutes. Observe it while it is baking.


  • For the filling, make sure the tapioca flour is well mixed, otherwise you will be able to taste “glue” in your apple pie.

Finishing: Cut the apple pie into smaller pieces. Scoop one slice out and served.

When baking the apple pie, there are alot of small details to take note of. Continue reading my blog for my successful apple pie. =)

Posted in Apples, Homemade Food, Pies, Recipes, Western | Tagged: | Leave a Comment »