The flu bug has invaded our house and taken its turn to attack me and my daughter. I got tired of having chicken soup to soothe our throat and runny nose. So I decided to make some homemade Mushroom soup for us. It was late afternoon and the rain poured down heavily, so it was the perfect time to have hot Mushroom Soup and just stayed in 
It’s really quick to prepare. Here are the ingredients that you need…
• 2 punnets of white button mushrooms, cleaned and quartered.
• 1 tablespoon of lemon juice
• 2 tablespoon of diced shallots
• 1 tablespoon butter
• 1 – 2 stalks of fresh Thyme leaves (you may use 1 teaspoon dried Thymes)
• 1 cup of heavy cream (more if you want it more creamy)
• 1 cup water
In a food processor, coarsely chop the quartered mushroom and add in 1 tablespoon lemon juice. I like to have some chunky bits of mushroom in the soup
Then, melt the butter in a deep sauce pan and lightly sauté the shallots on medium heat. Add the chopped mushrooms and thyme. Sauté over medium to high heat for about 10 – 15 minutes.
Then add the water and heavy cream. Reduce the heat and let it simmer for about 20 minutes. Lastly, season your mushroom soup with some salt and pepper.
Enjoy while it’s hot
Did you know that some simple yummy dessert can be created without an oven? I’ve been thinking and digging back into my old notes of dessert recipes that don’t require an oven. Well here’s one I would like to share with you~
It’s a twist from the normal spring rolls that my mom and grandma use to make. Instead of rolling the beansprouts and other veges, I decided to roll in some cheese with mint leaves 
Step 1:
Mix all these ingredients together with a hand mixer -125g Philadelphia cream cheese, 3 teaspoons caster sugar, 1 egg yolk, 1 lemon rind.
Add some chopped mint leaves to the mixture.
Step 2:
Scoop the mixture onto the spring roll pastry sheets and roll it like you would with the normal popiah.
Step 3:
Time to fry your cheese rolls! Make sure the oil is not too hot for you to deep fry the cheese rolls. You’ll know it’s too hot when the cheese rolls have blisters after you fry it.
You can eat it right away or you can dip it into a readymade honey for extra kick
I, however, made my own dip – Lemon Syrup~
Step 1:
Simmer 100g caster sugar and ½ cup water for 5 minutes or until it turned thick; like a syrup.
Step 2:
Add 1 teaspoon of lemon juice and a little bit of lemon rind (to look nice). Set aside to cool.
And that’s all!~
I had the chance to drop by at the new Isetan Supermarket early this week. To my surprise, they’ve added lots of fresh herbs in the vege corner! The herbs that I didn’t knew I could find it fresh here. There were Coriander, Dill, Rosemary, Chives, Tarragon, Thyme, Basil… and Sage! For a minute there I found myself spinning trying to choose one to cook with for dinner. I felt like I was in Prahran Market again: p
I decided to go with Sage. I had Butter Sage Prawn in my mind… but when I walked passed Lemon, this idea came into picture…
I promise this recipe only requires 20 minutes of your time to prepare. Before you start, pre-heat your oven to 180 degree C. Lined your baking pan with aluminium foil.
The measurement I use in this recipe is for 4 large chicken drumsticks. Wash the drumsticks and get rid of any fats and trim the skin nicely. Put the chicken drumsticks into a lemon bath (squeeze 1 whole lemon in a bowl that can fit all the drumsticks and some water to the bowl). While waiting for the chicken to absorb the lemony taste, slice half of a yellow onion and 1 lemon, chop about 2 stems of Sage leaves and 50g of butter. Put these aside.
Next, place the chicken drumsticks in the baking pan. Spread the sliced onion and lemon, the chopped Sage and butter all over the chicken drumsticks. Add salt and pepper and lastly top it with 1 tablespoon of honey all over the pan.
Pop it in the oven for about 45 minutes or until it turned golden brown.
Do try this easy recipe and enjoy the look of your loved ones when they take a bite. Priceless!
I had a bad day at work yesterday…and this is what I did to find peace again. PavLOVa~
I think it’s the simplest, sexiest dessert that anyone can do (if you have an oven and a mixer. Unless you are so muscular that you can beat the white eggs with your arms, fast). All you need is a 150ml white eggs, 220g caster sugar, 2 tablespoon cornflour and 2 teaspoons white vinegar.
When you have all the ingredients ready, preheat your oven to 150 degree C. Then place the eggwhites in the bowl and start beating it with electric mixer until stiff peaks form. Gradually add the sugar and whisk well until the mixture is stiff and glossy. You’ll know when the mixture has reached the right form when you turn your bowl upside down it didn’t drop. (This is a very cool test).
Shape your mixture into a cake-like round on a parchment paper on top of a baking tray. Then reduce the oven temperature to 120 degree C and bake for approximately 1 hour 20 minutes. You may leave your Pavlova to bake and don’t have to open the oven to peak at it every 15 minutes. Try to contain your excitement. I went to a Mamak Stall nearby with hubby and daughter to have Tosai Garing while it was in the oven.
In the mean time, you can whisk some single pouring cream until soft peaks form. Cut some beautiful fruits to top your Pavlova. I chose strawberries, kiwis and peaches.
When the time is up, turn the oven off and allow the Pavlova to cool completely. Assemble the cream and fruits as in the picture below
I realised I have abandoned this site for almost 4 months now. The office work has taken so much time out of me. However, never have I left my passion drifted away. Though not as much, I still take orders when I can fulfill the requests. Believe me, I hope I can bake macarons everyday and satisfy everyone’s craving. I tried to bake macarons at least every 2 weeks to keep the skills refreshed. I’m always afraid I might lose the magic touch if I abandoned to spatula for long. Teehehe~
One of my dear friends got married in December. Although it was at the peak of my work schedule, I was determined to do something for her. We organized a mini Bridal Shower luncheon for this beautiful friend of ours on Friday. So some time in the mid-week, I began to whip some macarons for her.
I made it in Red and Blue to represent Love and Paradise. The Red macarons were Raspberry in flavor and the Blue one was PinaColada. I created the PinaColada recipe the very night before the bridal shower took place.
My daughter turned 23 months yesterday and I said to myself, “I think she’s ready for her first baking lesson” so after we had lots of fun in the park, I prepared the ingredients for us to bake Pita bread Pizza together for dinner.
You’ll need:
- 2 Pita breads
- 150g mince meat (Please use the freshly grind mince meat~)
- 1/2 of a small yellow onion, chopped
- Some Tomato Puree
- Some sliced Button Mushrooms
- Some Green and Yellow Bell Peppers
- A bowl of Parmesan Cheese
- 1 teaspoon dried Oregano herbs, salt & pepper to season the mince meat.
Before you begin, preheat the oven to 240 C. Then sautee the onion & mince meat, and seasoned it with Oregano, Salt & Pepper. Spread the Tomato Puree on top of the Pita bread. Start topping the pizza with mince meat first, the bell peppers and button mushrooms. Help your little todd with it… tell her the Tomato Puree is red in color, the Bell Peppers are yellow and green. Let her have a go with it
Make sure to top the Parmesan Cheese the last. This will make the cheese to turn out golden when its baked, and looks really Yummeh~
the best part of doing a home made pizza is, you can put lotsaaaa cheese!~
Now it’s ready to go into the oven. Bake it for about 10 minutes or until the cheese is golden enough. It doesn’t need to be in the oven for so long because the mince meat is cooked, and the rest are just veges.
Here it is. The Pita bread Pizza my little toddler made (of course with mommy’s help ) Make some with your little boys/girls and have fun!~
I am into delicious scrumptious beautiful desserts and Macarons are THE perfect dessert that fits into my description. I worked hard on perfecting the recipe for about 3 months, till I get the right balance of sweetness and yummy-ness~ I shall say no more… but do read some of the testimonials from my lovely customers
Tin!!! Ur macs r so much better than Harrod’s !!! I’m totally in love with the sexy chocolate n raspberry… Ur pistachio r amazing too!!!
Whoopeeeee! Finally I get to taste these delicious macarons – Fatin SugarWhips, thank you for these amaaaazing flavours. I am delighted just after devouring the special VanillaSky – now how am I going to resist eating up the rest? Must try to bring some back for Deepavali! But temptation is so strong… Lovely texture and flavour and just the right light sweetness as I love it. You are awesome!
lovely packaging too, I like the box packaging, nanti if you can, do attach Sugarwhips label/card so others will know where to order theirs too if they get it as a present k! Great job dear
One of the best macaroons I have ever had!
Loooove Le Macaron by Sugarwhips! So delicious and pretty, with yummy flavours – I absolutely had to doodle it and share this scrumptious discovery. Fatin, thank you for creating these beautiful delights! A-DORE themyumyumyumyumyum!
This just makes my day
This macs r to die for!! Better than Harrod’s. The taste is exquisite. Tq Fatin Liyana
My heartfelt thanks goes out to you for wanting to try my Macarons. I’m really happy that you loved it! And because of this, I will keep on baking delicious Macarons with lots more flavors to come!~
Lotsa Sugar Love, SW~
I have to apologize for not updating any recipes as soon as I wanted to. Work has been quite hectic for me lately. It’s the end of the year, so everything seems to find its way on my desk and deadlines are lining up infront of me like I’m selling hot pies. Now now, let’s get to the fun part~
I’ve been wanting to share this recipe since day 1 I had SugarWhips page, simply because this is a must try! It’s easy, yummy, and it’s up to you to alter the ‘healthiness’ of this dish (I mean, if it’s me, I’ll shave those parmesan cheese on top of this salad like nobody’s business :p)
There are 3 parts of this Caesar Salad; The homemade (giant) croutons, the dressing and the runny-yolk-boiled eggs.
The croutons~
I usually get this done first because while you’re baking it, you can go on to the next step of the recipe What you need is a french baguette that you can get from any supermarket or bakery here. Slice ‘em according to your preffered thickness and brush both sides of the slice with Olive Oil. Line it on the baking tray and pop them in the oven at 160 degree C. I usually bake them for about 10 – 15 mins until its golden and cruncy If you want it to have garlicky taste, rub a clove of garlic after its baked.
The dressing~
Now, if you’re a working mommy like I am, there are two ways to get around this. You can either prepare the dressing up front and store it, so you can just take it out from the fridge whenever you wanna have the salad. Or, just get it off the shelf from Cold Storage :p To make your own, you’ll need these ingredients:
1 egg
2 anchovies
1/2 tsp Wostershire sauce
1 tsp of lemon juice
1/2 cup vege oil
salt & pepper to season
Mix the first four ingredients together in a blender. Then slowly add the vege oil, while you mix the ingredients in the blender. Starts with few drops at a time. You should be able to get a thick runny dressing in the end. Whisk some water to thin it and last but not least season it with salt and pepper.
The soft boiled eggs~ [Caution: Prepare to jump with joy if you manage to get the runny yolk at first try :p]
If you want to get a runny yolk in the middle of the boiled eggs, you must follow the steps carefully. Fill your pot with water to boil and make a whirlpool by stirring the water around. Place the egg in the centre and keep the whirlpool going for about 20 seconds. Then boil the eggs for about 6 minutes. Get a stopwatch if you must :p
Serving the Caesar Salad~
I like to have my salad with Baby Cos Lettuce, which you can find them at Carrefour or Cold Storage sometimes. They’re not here all the time. You can just get the mix salad bowl instead. Break the soft boiled eggs with your fingers to make it look like in the picture above. Arrange the croutons as you like and drizzle the dressings on top. Now the best, grate some parmesan cheese on your salad and Voila! It’s ready for you to eat
Enjoy your home made salad!
Hello Sweethearts!
Welcome to SugarWhips! It has been a wonderful journey for me thus far (it has only been 3 weeks!). I have so many people to thank here. These people were always rooting for me to make my dream come true. Most importantly, they’ve been enjoying my meals and desserts…and the latest obsession of mine, Le Macaron.
I’ve always like being in the kitchen and try out new recipes when I have the time, since I’m still a full time executive working in a billion dollar company. It wasn’t until I took 10 months off of work to follow my husband for work assignment in Melbourne that I found out, I LOVE cooking. I used the 10 months to really maximize my time in the kitchen. I tried out recipes with ingredients that I’ve never even knew before. Like, what the heck is Saffron? And it costs like gold too (ok, I exaggerated a bit but it is expensive!) But yeah, I had the chance to make Saffron and Cheese Risotto back then
When I was there, the Masterchef Australia season 2 just started. You guessed it, I was glued to the TV every time it was on air. It was from there that I learnt a lot of cooking techniques and my husband is really proud of me when his steak turned out ‘blushing pink’ in the middle when I cooked for dinner *wink* It was there, in Melbourne, that I updated my Facebook profile to this:
Besides Arissa, Amir, and my fam, I know what I love now. I LOVE to cook. Like really LOVE it. One day, I hope to have my own tiny, comfy, chic cafe. Amin.
I didn’t realize how true I wanted to achieve that dream of having my own tiny, comfy, chic café, until just recently when I started SugarWhips. Hence, my biggest thank you goes to my husband. If it wasn’t for him, I wouldn’t be taking time off from work and have the opportunity to explore the ‘kitchen’. I may be poor for that 10 months (I was on UNPAID leave, ok? :p) but the experience has enriched me in many ways. I found my passion – to cook lovely yummilicious cuisine and share it with all the people around me, all of YOU.
I’d like to also thank my dear girlfriends, who dream this dream with me until it finally came true. You girls have been awesome. You allow me to be excited for this and always encouraged me to start this sooner than later. Raihan, you’re the kindest person I’ve ever known and I’m so glad to have you with me throughout this journey. You’ll be my backbone *wink* Juita, you are the sweetest girl I’ve ever met and most importantly, you are genuinely excited for SugarWhips (I think you were more excited about it than I am in the beginning!) that it gave me a powerful boost of confidence to do this! Thank you for the doodle! Love it so much~
Last but not least, see this beautiful layout of SugarWhips page? It’s all Zamani’s work. I just told him what I want the page to look like… and Voilà! Thank you Zamani for the awesome beautiful layout!
I hope you’ll love SugarWhips page too. I will definitely share the recipes (except for my Macarons J )for you to try out and enjoy with your family. Bon appétit!
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