It’s been a long while since my last real blog post, but I think this REALLY deserves an immediate post. I don’t even have REAL pictures, but Instagram pics will have to do for now. 😛

We were talking about eggettes with our family friend earlier today, and decided that maybe we can make some tonight. I saw a youtube video with a tip of adding BEER (yes, beer) to the eggette batter to make it crispier and fluffier. However, the tip was to use 1/2 a can of beer for a 30-egg batter recipe. My homemade batter only used two eggs, how am I to measure that beer?!?! So, I decided to use sparkling mineral water in it’s place, hoping that it’s more the carbonation.

As it turns out, the carbonation DID make it crispier (not too sure about fluffier…I think the beer comes into play there because of the yeast(?)).

I think this recipe works for the most part. My only complaint is that it’s not eggy enough, gotta figure out how I can make it more eggy.

When I figure out a better recipe, I will post it. But for now, this will be it! 🙂

Eggettes (adapted from Christine’s Recipe)
2 eggs
140g sugar
140g all-purpose flour
2 tsp baking powder
1 tbsp custard powder
28g tapioca/potato starch
28g milk
140g sparkling mineral water
28g corn oil
1 tsp vanilla extract
1. In a medium bowl, whisk eggs and sugar together until combined.
2. In a separate bowl, sift together flour, baking powder, custard powder, and potato starch.
3. Slowly add flour mixture into the egg mixture, stirring after each addition.
4. Stir in milk, and sparkling water, until well-combined.
5. Next, add corn oil and vanilla extract, stirring until combined.
6. Heat an eggettes (Williams-Sonoma calls it “egg waffle”) pan over high heat until HOT!
7. Reduce heat to medium low and oil both sides of pan with corn oil.
8. Add two small scoops (about 1/2 cup) of batter into the center of one side of the pan, close, flip over, and cook for 1 minute.
9. Cook the other side for 1 more minute and remove eggettes from pan and cool on cooling rack until crispy.
10. Serve crispy!!
Enjoy!! 🙂

Even put some into pretty bags to be delivered to dear friends.  🙂

Happy Anniversary Cafe Chibita!! – HK Style Egg Tarts

Today, I celebrate my 1-year anniversary with my food blog!! It’s been interesting, Cafe Chibita. Although I haven’t been a loyal mate to you, but I came back, and that’s what matters, right?

In celebration of my 1-year anniversary, I made (it was actually a coincidence) HK Style Egg Tarts again. One of the recipes in my first food-related post is HK Style Egg Tarts. Upon Steven’s request tonight, I whipped some up! Instead of going with my old recipe, I decided to try something new. For the tart, I used the cookie dough of Jam-Filled Butter Cookies, and for the filling, I used the filling of Anjelikuh’s egg tart (with some changes). These turned out really good, except it was hard to remove the tart (unbroken) from the mold. Maybe the cookie dough needs more liquid? Hopefully, they’ll be easier to remove when cool!

HK Style Egg Tarts (Adapted from AllRecipes & Anjelikuh)
Tart – Yields 18
3/4 cup Butter, Softened
1/2 cup White Sugar
2 Egg Yolks (I might increase this to 3 or 4…or I might add milk/evaporated milk to the dough)
1 3/4 cups All-Purpose Flour
Filling – Yields ~24 (I spilled 1/8-1/4 of the filling and still had more than enough for 18 tarts)
400g Milk (1 3/4 cups)…Anjelikuh listed it as 3.3 cups/825 mL…not too sure how that was calculated or maybe it was VERY THICK milk?
350g Eggs (6 large eggs + 2 egg whites…egg whites were left over from the tart)
200g Powdered Sugar
1 pinch of Salt
1. In a medium bowl, cream together the butter, white sugar and egg yolks.
2. Roll dough into 1 inch balls and press into tart mold, using your thumb to press and shape the walls.
1. Combine all ingredients in a large bowl using a whisk (or a fork).
2. Sieve the custard through a strainer to get rid of any gooey substances. Use a skimmer to get rid of anything remaining.
Egg Tart
1. Pour the filling into the tart shells (90% -100% full).
2. Bake at 450F for 10 minutes, reduce baking temperature to 250F for another 10 minutes.
3. Turn off heat, and cool in oven with door ajar for 20 minutes. Remove from oven and EAT!

Oven Roasted Chestnuts

Oven Roasted Chestnuts

Chestnuts are always easier to shell and peel when cooked. When going to 99 Ranch last weekend, Auntie saw some fresh chestnuts on sale and asked me what we can make with it. She would usually cook shelledd and peeled chestnuts in a Chinese dish, but we can buy frozen already shelled and peeled ones for that. I suggested that we roast them. Just the thought of roasted chestnuts brought me to happy-land.

I searched for a recipe when we got home and I came across this. The recipe seemed pretty easy…so I decided to go with it!

DISASTER!! I’m not sure if it was the chestnuts…the oven…the recipe…or me…

The shell came off easily, but the chestnut “skin” was STUCK!! It can be peeled off…but it’ll take you about an hour to eat 3 chestnuts.

Anyhow, I’ve provided the English version of the recipe below. Hopefully, you guys can let me know if it was me…:/

Oven Roasted Chestnuts


600g Chestnuts
1 Tbsp Vegetable Oil
15g Sugar
10g Water


1. Clean chestnut shells with warm water. Set aside to dry. Once dry, cut a slit in the shell of each chestnut (see picture – the slits open up when roasted).
2. Place chestnuts in a large bowl and add oil. Mix the chestnuts around until each one is coated with a layer of oil.
3. Place chestnuts on a cookie sheet in a single layer. Bake in a 180C/355F oven for 20-25 minutes. (Mine wasn’t quite done at 20-25 minutes, I think I baked it for a total of 45-50 minutes…and they still weren’t done).
4. Meanwhile, dissolve the sugar in the water. Remove chestnuts from oven and brush each chestnut with sugar water mixture. (I also didn’t have enough of this so i made more…and my sugar to water ratio wasn’t really 15g/10g either).
5. Place chestnuts back in the oven and bake for 5 minutes.

I found a MICROWAVE recipe for roasted chestnuts. I think I’m gonna try that out next time…;)

咖喱角 (Curry Beef Empanadas)

I was getting my spongecake recipe from the Maria Lee website and came across this recipe for 咖喱角 (Curry Beef Empanadas). I made the filling and it tasted ok…but after it was baked in the pastry…it became REALLY salty…not sure why…but we’ll hafta add less salt next time…and I might add potatoes next time…:)

Overall…trial one was ok…steven didn’t like it…and will not eat another one…the dad didn’t comment on it…and the mom thought the filling was dry…:(