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Pandan Chiffon Cake

Pandan Chiffon Cake


Pandan Batter

  • 8egg yolks
  • 2ounces fine sugar
  • 2ounces pandan extract
  • 3ounces corn oil
  • 5ounces self raising flour
  1. Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
  2. Stir in pandan extract and corn oil.
  3. Fold self raising flour into egg mixture.
  4. Set aside.

Egg Whites


  • 8egg whites
  • 5ounces fine sugar
  • pinchof salt


  1. Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
  2. Beat until the egg white is stiff and shining but not dry. (About 3 minutes)
  3. FINAL STEP: Preheat oven at 175 degrees Celsius. Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue). Pour into an ungreased 25cm tube pan. Bake for 40-45 minutes.
  4. Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan. Serve with a side of cool whip or vanilla ice cream! Enjoy.
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