Monthly Archives: December 2020

Cheesy Soft Pretzels

The cheesy and gooey goodness in the pretzel is simply irresistible, that I have to make it twice in a week because my family loves it. It has the right saltiness that is perfect for a cheese lover. I was cutting on carbs but can’t help but take one whole piece. Who wouldn’t right? =)


  • 300g bread flour
  • 15g sugar
  • 3g yeast
  • 200g water
  • 6g salt
  • 15g oil


  • 2L water
  • 35g baking soda
  • 15g sugar


  • half a block of mozzarella

Egg wash ad Topping

  • 1 egg (beaten + 1 tbs water)
  • finely grated parmesan


  • Preheat the oven at 230 degree celsius
  • Add all bread flour, yeast, and sugar into the mixer followed by the water.
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until the dough is somewhat stretchy. See photo below.
  • Put the dough in an oiled bowl, cover and set aside for about an hour and half or until the dough has risen to double
  • Punch out all the air and divide the dough into 6 portions.
  • Roll each dough into long strips where the middle part is thicker than the two end parts. Length should be about 46cm long (See photo below) Note: When the dough shrinks back as you roll, rest the dough for a minute or two, then start rolling again until you reach to your desired length
  • Flatten the middle part and place two mozzarella strips in the middle portion and seal the seam. Roll a little bit to seal the seam better. As your mozzarella is cold, your dough would turn slightly sticky. Don’t worry, just lightly sprinkle some flour and roll it gently. Remember just lightly sprinkle. Do not put too much flour. Refer to photo below
  • Twist the two ends together and bring it down to form a pretzel knots. See photo below. Note, sprinkle some flour on your baking sheet before you put your pretzel.
  • Cover all the dough as you work on. Do the same for the rest of the dough. Set aside for the 20 minutes
  • Prepare another tray with kitchen towel, lightly sprinkle some flour on the kitchen towel and spread it on the sheet. This is where you will place your boiled pretzels to absorb the water.
  • Boil 2L of water, add in 35g baking soda and 15g water. Once the water boils, use your hand to get the pretzel and gently drop it into the water mixture. Let it pretzel boil for 30 seconds. (not more than that or your pretzel will taste off). Use a strainer to dish out the pretzel, let the water drips on a bowl before transferring it on the kitchen towel. Do the same for the rest of the pretzel.
  • Transfer all the pretzels back to the baking sheet. Apply egg wash to the top and sprinkle with some parmesan
  • Bake for 13-15 minutes. Some of the mozzarella might ooze out during baking ( as shown on some of my photos). Don’t worry, it still be awesomely good =)
  • Pretzels are best eaten when warm. Enjoy!

Seafood Oats Porridge with Lobster

This savoury dish is surprisingly addictive. The way that the fresh seafood flavours intermingle with each other creates such a pleasant taste. Furthermore the peppery kick of this dish makes it such a great breakfast dish. Using oats instead of rice to make this porridge also means that another serving of this delectable dish doesn’t hit too hard on the waistline, perfect for those who want to still treat themselves while on a diet.


  • 3 tbs oil
  • 15 pcs medium size prawn ( washed, pat dry, deveined, deshelled but leave the tail intact, set aside the shell and prawn head for making the broth)
  • 1 thumb size ginger (sliced thinly)
  • 500g clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly )
  • 1 lobster tail (washed and pat dry, chopped, shell intact)
  • 2.5 tsp chicken powder
  • salt and white pepper (to taste)
  • 160g instant Quaker Oats
  • 1.5 liter water


  • Chinese parsley
  • Fried Garlic


  • In a heated pot at medium high heat, drizzle 3 tbs oil. Add the ginger and stir-fry until fragrant
  • Add in all the prawn shell and head . Stir- fry for 2-3 minutes.
  • Add all the water in and let it come to boil. Turn down the heat and let it simmer for about 20 mins.
  • Strain away all the prawn shells and head.
  • Add in the lobster and let it simmer until the shell turns orange or the lobster is cooked through. Remove from the pot and set aside.
  • Add in the clam and let it simmer until the clam shells are open. This will only take a few minutes. Remove from the pot and set aside. Discard any unopened shell
  • Add in the oats, stir constantly to prevent lumps. Cook until the mixture slightly thickens
  • Add in the prawn and stir until the prawn are cooked. Add the chicken powder, salt and pepper. Stir well and turn off the heat.
  • Add in the lobster and clams into the porridge. Stir well.
  • Garnish with Chinese parsley and fried garlic. Serve immediately.