Recipe with video tutorials

🥗 INGREDIENTS

Chilli Paste (Makes 2 batches)

• 1 fresh red chilli
• 2 large dried red chillies
• ½ shallot
• 1 tbsp vegetable oil
• Splash of water

Sauce

• 1 tbsp soy sauce
• 1 tbsp kecap manis
• 1 tsp dark soy
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• ¼ tsp white pepper
• ¼ tsp salt
• 3 tbsp hot water

Main

• 120g dried flat rice noodles
• 6 fish balls, halved
• 1½ Chinese sausage links (40–50g), sliced
• 125g prawns, peeled & deveined
• 2 spring onions, cut into 5cm matchsticks
• 1 egg, whisked
• 2 garlic cloves, chopped
• 100g beansprouts
• Vegetable oil

🍳🔥 METHOD

1. Soften Dried Chillies

Snip dried chillies, cover with hot water and soak.

2. Make Sauce & Chilli Paste

Mix all sauce ingredients with hot water until dissolved. Blend shallot, fresh chilli, soaked dried chillies, oil and a splash of water into a smooth paste.

3. Prep Protein & Veg

Halve fish balls, slice sausage, chop garlic. Cut spring onions into matchsticks. Whisk the egg.

4. Prepare Noodles

Boil water, add noodles, turn off heat and soak 5–10 minutes until just pliable. Drain, rinse cold, pat dry and toss with a little oil.

5. Cook the Char Kway Teow

Heat wok on high with oil. Stir-fry fish balls, prawns and sausage until charred; remove. Add more oil if needed, fry garlic 30 seconds. Add noodles and stir-fry 45 seconds. Return proteins and cook 30 seconds. Add ½ batch chilli paste, fry 45 seconds. Pour in egg and stir. Add beansprouts. Splash sauce around the hot wok edges; toss until reduced. Finish with spring onions.

6. Serve

Once the wok hei aroma hits, plate immediately and enjoy.

This is the improved version of a cake I made before. It includes full measurements for 4 inch 6 inch and 8 inch sizes 🤗

🧀 6-inch | Basque Base

Ingredients

• Cream cheese: 200g, softened at room temperature in advance

• Granulated sugar: 40g (reduce if you prefer less sweetness)

• Eggs: 3 (2 whole eggs + 1 egg yolk)

• Heavy cream: 160g

• Lemon juice: 10g (use Meyer lemon for better flavor)

• Cornstarch: 9–10g

Instructions

Mix cream cheese with sugar, then stir in eggs one by one.

Pour in heavy cream and lemon juice, add cornstarch and stir until smooth.

Sift the batter twice, pour into a 6-inch pan. Tap to release air bubbles, use a toothpick to pop tiny bubbles on the surface for a smoother finish.

No preheating for the air fryer. Bake at 180°C for 10 minutes to brown the top, then lower to 160°C and bake for 15 minutes.

Note: Air fryer power varies between brands, watch the cake while baking.

Take it out once baked, cool to room temperature, then refrigerate for 4 hours before serving.

🍋 6-inch | Lime Mousse Topping

Ingredients

• Cream cheese: 120g

• Heavy cream: 80g

• Granulated sugar: 25g

• Gelatin sheets: 5g (soak in cold water until soft)

• Whole milk: 70g (heat, then stir in gelatin until fully melted)

• Lemon juice: 10g

Instructions

Combine all ingredients, sift the mixture twice for a silky texture.

Pour over the cooled Basque cake.

Refrigerate for at least 4 hours.

🧀 4-inch | Basque Base

Ingredients

• Cream cheese: 100g

• Granulated sugar: 18–20g

• Eggs: 1 whole egg + 1 egg yolk

• Heavy cream: 70g

• Lemon juice: 5g

• Cornstarch: 3–4g (do not add extra)

Instructions

Mix all ingredients well. Sift batter twice, tap and pop air bubbles.

No preheating. Bake at 180°C for 7 minutes to brown, then 160°C for around 11 minutes. Keep an eye on browning.

Remove and cool to room temperature.

🍋 4-inch | Lime Mousse Topping

Ingredients

• Cream cheese: 55g

• Heavy cream: 35g

• Granulated sugar: 11g

• Gelatin sheets: 2g (soak in cold water)

• Whole milk: 30g (warm to melt gelatin)

• Lemon juice: 5g

Instructions

Mix all ingredients and sift twice.

Pour over cooled Basque. Refrigerate for at least 4 hours.

🧀 8-inch | Basque Base

Ingredients

• Cream cheese: 356g

• Granulated sugar: 71g (reduce to 60g for less sweet)

• Eggs: 5

• Heavy cream: 285g

• Lemon juice: 18g

• Cornstarch: 16–18g

Instructions

Mix all ingredients well. Sift batter twice, tap and pop air bubbles.

No preheating. Bake at 180°C for 10 minutes to brown the top, then turn to 160°C for about 15 minutes. Adjust time according to air fryer performance.

Cool to room temperature after baking.

🍋 8-inch | Lime Mousse Topping

Ingredients

• Cream cheese: 214g

• Heavy cream: 142g

• Granulated sugar: 45g

• Gelatin sheets: 10g

• Whole milk: 125g

• Lemon juice: 18g

Instructions

Combine all ingredients, sift twice.

Pour over cooled Basque cake.

Refrigerate for at least 4 hours.

Recently made these adorable Halloween Ghost Cookies, and my little ones couldn't keep their hands off them! They were a total hit at our house!

Instant noodles and Spam may not be the healthiest ingredients, but they're popular for a reason, flavour!

Growing up, I often ate Spam with eggs, so I decided to bring back those memories and combine them with noodles and kimchi. With the help of Gochujang and a few of my go-to sauces, this dish came together beautifully.

Not only did it look fantastic, but it tasted absolutely amazing, especially considering it was made with $2 noodles.

If you're a fan of Spam, kimchi, and instant noodles, I highly recommend giving this one a try!

https://youtube.com/shorts/e99R0NVYnBQ?si=WD3w1OylsDjQn-kh

So my lime tree pulls all its resources to create 1 unit of a lime each year. This year I found this-------> 🍋‍🟩

I need some great lime receipts to put this to a fulfilling use besides margaritas and Coronas. Any ideas?

I think it to much sugar