Baked Chicken Drumsticks with BBQ Sauce

Hello there! How are you doing recently? It has been so hot here in Malaysia and it makes me feel so uncomfortable and not in a mood to make anything especially when you need to spend most of the time in front of the hot stove. *LOL* The sun is killing but it is a good time to spend some quality time at the beach and do some summer activities! I would desperately dip myself in the pool if there is one nearby, I could cool down myself and make few rounds to burn some calories! *LOL*. Thus, I admired those staying in the condominium or apartment with swimming pool facility. *LOL*

Well, I guess cooking with oven is the most essential for me at the moment. It has lessen a lot of preparation time and I don't have to face the hot burning fire from the stove. You get what I mean? I just have to prepare the marinade, dump it into the oven and turn the button on. The dish is ready when the bell rings! Easy peasy, right?


This time I used only chicken drumsticks which are the best part of the chicken I liked the most. Marinade it with BBQ sauce and baked it together with fresh white button mushroom. You may add any other vegetables which are suitable accordingly to your liking. The drumsticks are tender, juicy and flavourful. You may serve the drumsticks together with some raw salads or baked potatoes. Beside of serving those drumsticks for meals, you may also pack it for picnic or party. Have fun and stay well....

Ingredients: 10 pcs of chicken drumsticks 4 pcs fresh white button mushrooms, sliced 5 tbsp of Lee Kum Kee BBQ sauce (spare ribs sauce) 3 tbsp of sunflower oil Lime rinds for garnishing Method: 1. Rinse chicken drumsticks, pat dry and put them in an ovenproof dish. 2. Add Lee Kum Kee BBQ marinade sauce and mix well with a spatula. 3. Cover the ovenproof dish with cling film. Marinade it in the fridge for 30 mins. 4. Remove it from the fridge and rest at room temperature for 10 mins. 5. Meanwhile, rinse button mushrooms and pat dry, cut away the stem. Cut them into slices. 6. Sprinkle oil and button mushrooms all over the drumsticks and mix well with a spatula. 7. Pour some of the marinade over the drumsticks and mushroom to coat them evenly. 8. Preheat oven at 200ºC for 10 mins. Bake the drumsticks for 45-50 mins or until drumsticks turn golden brown and cooked through. 9. Turn the drumsticks over the other side with a pair of tongs after 20-25 mins. 10. Remove ovenproof dish and rest it on a rack. Serve while warm. Note: • You may also cut button mushrooms into quartered. • You may use your preferred BBQ Marinade Sauce. • The marinade sauce amount varies depending on the amount and size of the drumsticks. • The baking time varies depending on the size of your chicken drumsticks. • Prick the drumsticks with skewer to test if it is cooked through.

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Mushipan - Steamed Cup bread/cake

We had a gathering with my good friend and her family while they were holidaying here. It was such a fruitful gathering, we spent few hours running to the bookstores, chit chatting and savouring food. She sincerely brought me some good cookbooks which I appreciated it a lot. One of them is the Akemi Komatsuzaki "Steamed Cup bread － 杯子蒸面包" recipe book which I was amazed with those beautiful steamed cup bread and how simple to make them. This recipe book was translated from Japanese to mandarin with step-by-step pictures and instructions. Beside steamed cup bread, there is also steamed bun － sausage roll - rolled bun, steamed cup bread in donut shape, steamed chinese bun/pao (中式包子), fried chinese bun and also tiramisu. Isn't it great? Thus, I wait no more and was thrilled to give it a try. This recipe book starts with the basic steamed cup bread recipe and it applies too more savoury and favourful recipes.


Steamed cup bread is widely enjoy by the Japanese. They called it "Mushipan" in Japanese which means steamed bread, but it is more cake-like than bread-like. It's closely related to English steamed puddings. I love the way they do it which is more healthy and easy to make especially for working mum like me. Once you have master the basic recipe, you can add more fillings or ingredients such as green tea flavour, pumpkin, nuts, seeds, cocoa, meat or vegetables to this recipe. Moreover, it is also suitable for snack, picnic or pack to school. This will definitely be your choice if you too like something healthy, quick and easy to make recipe. Article about Mushipan for sharing.

Basic Mushipan recipe: Yields 4 large mushipans Ingredients: 100g Low protein flour (I used cake flour) (About Flour) 40g Castor sugar 60ml Milk 1 Egg 1 tsp Baking powder 1 tbsp Salad oil (I used sunflower oil)(About salad oil) 4 pudding moulds Method: 1. Sift flour and baking powder in a mixing bowl. 2. Beat egg in another mixing bowl, add in castor sugar. Beat until combined. 3. Add in milk and mix well. 4. Add in flour mixture and mix well. Make sure the batter is well combined. 5. Add in salad oil / sunflower oil. Mix well. 6. Scoop batter into 4 large pudding moulds line with paper cases. Cover about 70 - 80% full. 7. Wrap the pot lid with a piece of cloth to prevent (condensation) water from dripping to the cup bread. 8. Bring water to a boil in a large pot. Once boiled, put pudding moulds on a steaming tray. 9. Steam at medium heat for about 12 - 15 minutes. 10. Once complete, test with a skewer. If the skewer comes out clean, the cup bread is done. 11. Remove from the pot and rest cup bread on the rack to cool. Note: • I wrapped the pot lid with a piece of cloth to avoid (condensation) water from dripping on the cup bread. • The size of the pudding moulds may vary from each markets, you may need to find one that is suitable.

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