Monthly Archives: August 2019

Chili Con Carne With Beans

Topping for my nachos!

This is my favourite topping for nachos. It is also perfect to be paired with bread or even with long grain rice. The variety of spices and ingredients create an interesting blend of flavours and textures that truly make this dish absolutely scrumptious!


  • 300g minced beef
  • 175g beef broth
  • 1/2 can red kidney beans (drained)
  • 1/2 yellow onion (chopped)
  • 1 long red chili (seeds removed, chopped)
  • 2 tbs oil


  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne
  • 1 1/4 tsp cumin
  • 2 tsp sugar
  • 1/4 tsp marjoram
  • 1 1/2 tsp tomato paste
  • Salt (to taste)


  • Mix all the spices together and give a gentle whisk until well combined set aside
  • In a medium fire heated pan, add 2 tablespoons oil. Add the yellow onion, cook until tender, about 2 minutes
  • Add in the minced beef. Sauté until all brown.
  • Add all the spices, sauté for a minute or two
  • Add the broth, and let it come to boil
  • Turn down the heat and let it simmer for 2 more minutes.
  • Serve it as a topping for nachos or rice

Butternut Squash Steamed Cake

Huat! Huat Huat!

The other day, my eldest son told me he likes Steamed cakes, so with butternut squash sitting at my counter, I am granting his request. I am going to surprise him when he comes back home from school!


  • 100g steamed and mashed butternut squash
  • 100g sugar
  • 110g hot water (you may use coconut milk for a richer taste, see note below)
  • 250g self raising flour
  • 3g baking powder
  • 40g coconut oil + some for brushing

Note: if you use coconut milk, you have to add more than 110g, this is because coconut milk is thicker than water, add gradually until you reach the thick batter consistency like the picture below.


  • Add in the sugar into the hot water, mix until all the sugar melted
  • Add in the mashed butternut squash into the sugar and water mixture, mix until well combined
  • Sift the flour and baking powder together, use the whisk to gently mix the two ingredients together, then add all of it into the butternut squash mixture. Mix until well combined
  • Add in the oil. Mix until well combined
  • Scoop the batter into a tin cup, brushed with coconut oil. Fill the cup with about 90 percent full
  • Using medium high heat, steam for about 15-18 minutes.