{Non-Recipe Post} Travelogue 2013 | 14 Days South Korea Itinerary

6 Jan

Well, hellooo everybody!

It sure has been a long time since I was here. Hope everyone ushered 2014 on a good note :)

Anyway, I do owe some of my readers and Facebook friends — my 14 Days South Korea itinerary ever since I came back in June 2013! Yes, it took me that long to sit down, be disciplined and update the itinerary. Sorry that I took so long… my bad :(

As this was our second time travelling to South Korea, we pretty much knew where we wanted to go. Prior to our two-week long vacation, we did some research on the places of interest. The key word here is GOOGLE.

You need to identify what you intend to see or even food that you want to eat. Because all these play a dominant role in your itinerary. You also need to confirm the place(s) where you will be staying so that you can map out your route(s) for the day.

Here was our itinerary for last year’s travelogue (please click on the link below the picture).

2013-05-31 00.37.00

Travelogue 2013 | 14 Days South Korea Itinerary

Please bear in mind that we veered from our original plan partly because of the bad weather we encountered while we were there.

For the places that I missed out last year, I will surely include them in the upcoming South Korea trip due end February 2014! Yup, I’m heading there again for the 3rd time. So, stay tuned folks ;)

2013-06-02 18.26.08






As always, I remain…

Devotedly yours,
Liza Hassan

Cheese Snow Cake

1 Oct IMG_0544

I remember the very first time I had the Cheese Snow Cake and I fell in love. Really! Sumpah… I tak bedek, youuuu…

I was confident that it was a vanilla sponge cake sandwiched with a chocolate sponge cake. And then, there was chocolate ganache and chocolate rice in between the cakes. Finally, there was the cream cheese topping with grated cheddar cheese. And that, ladies and gentlemen, was pure foodgasm ;)

Just take a look at the picture below.

IMG_6471 I had bought this from Reen when she had extra pieces and this was flown in from Brunei. Yes, you heard me right! B-R-U-N-E-I worrr… in fact, this reminds me of a similar dessert which I had in Manila years ago. My Filipino friends, am I right?

Ok, I digress.

My mom actually passed me a link to the recipe and I was darn sure that this could possibly be the same one. Decided to whip this up over the weekend and the verdict was OK! GOOD TO GO :)



  • 6 eggs (discard 2 whites, so it should be 6 egg yolks + 4 egg whites)
  • 100 grams fine sugar
  • 100 grams Hong Kong flour
  • 60 grams cornflour (cornstarch)
  • 50 grams cold water
  • 1 teaspoon baking powder
  • 2 tablespoons Ovalette
  • 75 grams butter (melted)

Cream Cheese Topping (Beat the first two ingredients until smooth and creamy with no lumps. Chill in refrigerator for awhile.)

  • 1 box Philadephia Cream Cheese
  • 1 cup condensed milk
  • 1/2 box Kraft cheddar cheese (finely grated)


Preheat oven to 150 degrees Celsius.

Mix all of the ingredients except for the melted butter. Beat over medium speed until the batter is smooth and creamy. Then, add the melted butter. Beat until well incorporated.

Pour batter into a lined and greased cake pan. Note: I actually used two cake pans as I did not want to slice the cake into half.

Bake for 45 minutes – 1 hour. Allow the cake to cool on a wired rack. Slice the cake into half.

Spread the cream cheese topping on one surface of the cake. Place the other half on top. Now, spread the cream all over the cake. Garnish with grated cheddar cheese.

IMG_0547Chill the cake for another 1 – 2 hours. Slice and enjoy!

{Non-Recipe Post} Where Do I Shop?

30 Sep

I’ve had friends and even strangers approaching me via Facebook or Instagram on where I buy my tableware, kitchenware and baking ingredients. Thought might as well I list down the places that I normally shop at, in one single post. I do not mind sharing these nuggets of information at all :)

I do have a penchant for Le Creuset and KitchenAid but I will save all those for later when I have my very own kitchen.

Just bear in mind your budget because you do have to pay premium to get good quality products. But I still do shop at IKEA or Tangs once in awhile to get their dessert stands. Cheap and presentable, why not?

Tableware (Drinkware / Dinnerware) | Kitchenware (Kitchen Utensils / Cookware) 

Sia Huat

No. 7, 9 & 11 Temple Street (Chinatown)

Singapore 058559

ToTT Store

896 Dunearn Road #01-01A

Singapore 589472

Laura Ashley

1 Kim Seng Promenade

Singapore 237994

Tatty Marsh

163 Tanglin Road

Tanglin Mall #02-07

Singapore 247933

Baking Ingredients

Phoon Huat & Co Pte Ltd

Blk 432 Clementi Ave 3


Singapore 120432

Note: I tend to buy mine from this outlet. There are other outlets island-wide and you can refer to their website for more details.

Well, I hope this has been useful to you in one way or another. Happy shopping folks :) As always, I remain…

Devotedly yours,
Liza Hassan

Dubu Salad (Korean Tofu Salad)

29 Sep IMG_0201

The family especially love the Korean Cold Tofu whenever we dined at Seoul Garden Hotpot, IMM. But this home made rendition which I chanced upon at my favourite Korean food blog, got me curious and I decided to give this a shot. The most common way that Koreans eat tofu is to boil or pan-fry the tofu and serve with a soy dipping sauce, called yangnyumjang.

In this particular recipe, I simply drizzled the sauce over the boiled tofu and added my favourite butterhead lettuce. You can actually use any type of salad mix, up to your preference.



  • 1 package soft or silken firm tofu
  • Butterhead lettuce or salad mix, up to your preference

Sauce (Yangnyumjang)

  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
  • 1/2 teaspoon red pepper flakes (gochugaru)
  • 1/2 teaspoon chopped garlic
  • 2 scallions chopped


Mix all the sauce ingredients in a small bowl. Wash the butterhead lettuce (or salad mix) and drain. In a medium size pot, bring about 4 cups of water to a boil and add the tofu. Cover and boil for 5 minutes over medium heat.

Carefully transfer the tofu to a colander to drain and cool. Cut the tofu into two blocks. Cut each block into about 1/2-inch thick slices. Arrange the butterhead lettuce (or salad mix) and tofu slices on a plate. Drizzle the sauce over the dish when ready to serve.

Dakdoritang (Korean Spicy Chicken Stew)

29 Sep IMG_0200

Nowadays, I like to cook Korean dishes whenever I have the time to do so. I actually have cooked this dish prior to my trip to Seoul, South Korea in May/June 2013. Dakdoritang (닭도리탕) is a chicken dish that’s cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions.

This spicy chicken stew is best served with piping hot rice and kimchi as the side dish. Trust me, this is such an easy recipe because you simply put everything in a pot and wait for it to cook. The result is succulent pieces of chicken packed with spicy and savoury flavours!


  • 1 whole chicken, cut into small pieces (excess fat removed)
  • 3 – 4 potatoes, cut into big chunks
  • 2 carrots, cut into big chunks
  • 1 large onion, cut into big chunks
  • 4 – 5 plump garlic cloves
  • 2 – 3 thinly sliced ginger pieces
  • 2 scallions, cut into 2-inch lengths
  • 2 tablespoons Korean red chili pepper flakes (gochugaru)
  • 1/2 tablespoon sugar
  • 4 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons Korean red chili pepper paste (gochujang)
  • A pinch of pepper
  • 1 tablespoon sesame seed oil
  • 1 teaspoon sesame seeds
Add 1 1/2 – 2 cups of water to a large pot along with the chicken and the sauce (except the sesame seed oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally. Stir in the vegetables (except the scallions). Cover, and cook for an additional 15 minutes, stirring occasionally. Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 10 minutes. Stir in the scallions, sesame oil and sesame seeds right before turning off the heat.

Spicy Tuna & Tomato Pasta

24 Feb

One of the new resolutions that I have this year is to prepare healthy dishes for myself and the family. I’ve been falling sick far too often and I blame myself for not paying much attention to my body and health. This has got to stop especially when I still want to spend more time and create fun loving moments with my family ❤

This is the one of the new recipes which I have tried and tested. The sister had second helping so that just means, this recipe is good to go! Basically, it’s just diced tomato which I allow to simmer for awhile and then, add spicy tuna and cooked pasta into it.

IngredientsSpicy Tuna & Tomato Pasta 1.jpg

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, chopped
  • 1/2 cup chopped parsley
  • 1 can (14.5 oz) diced tomatoes
  • Salt & pepper, to taste
  • 4 tablespoons butter
  • 1 can spicy tuna
  • 200 grams pasta, of your choice

In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/4 cup parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente for about 8 – 10 minutes; drain. Add the pasta to the tuna sauce and stir in the remaining parsley; season with salt and pepper.

Spicy Tuna & Tomato Pasta 2.jpg

Spicy Tuna & Tomato Pasta

Crabmeat & Portobello Mushroom Au Gratin

5 Feb

About a weekend ago, I was watching the Food Network Asia channel and one of the chefs was raving about a certain Crabmeat Au Gratin dish that he had. They did show how the dish was made and I thought, why not? All I needed to do was grab some crab meat and start cracking.

Ok, I ain’t gonna buy live crabs and fish out the meat myself. I took the easy way out and bought those frozen crab meat from NTUC. Each packet is about 250 grams. Grabbed some other fresh products and I was ready to cook this, with a little help from Chef Emeril Lagasse :)

This dish was very creamy because I was not accustomed to having zilch potatoes in au gratin. But if you wish to add potatoes or even prawns/oysters, I don’t see any reason why not. Now, go bake yourself some sinfully yummy au gratin ;)

Crabmeat & Portobello Mushroom Au GratinIngredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups whole milk
  • 1/2 cup mixture of Mozzarella / Parmesan / Cheddar cheese
  • 500 grams crab meat
  • 200 grams sliced portobello mushrooms
  • Salt & white pepper, to taste
  • Ground nutmeg

Preheat oven to 200 degrees Celsius.

In a saute pan over high heat, melt butter. Stir in flour and cook, stirring constantly for one minute. Then whisk in milk, a little at a time. Season with salt and white pepper. Add a few dashes of ground nutmeg. Bring liquid to boil and then reduce heat to medium-low. Add the mushrooms and crab meat and allow the liquid to simmer for four to six minutes. Remove from heat and stir in 1/4 cup of the cheese.

Lightly grease the ovenproof dish. Spoon mixture into the dish and sprinkle the top with remaining cheese. Place in oven and bake for about 10 minutes or until bubbly. Remove from oven and serve warm.


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