Author: Candice Cheong

Candice Cheong heads Marketing at Spoonful. She stems from an Advertising and Marketing Communications background having graduated from the University of Canberra, Australia and has been working in the media industry for more than 15 years. Her passion for food led her to Spoonful and she’s inspired by teammates here, further fueling her hobby in baking. As a mom of two young kids, Candice works in the day and bakes at night, earning her the nickname The Midnight Baker. Besides baking, she has an innate passion for all things Japanese, travel, and a keen interest in photography. Follow Candice on Instagram @dice97

Bunnies & Bears Madeleines

These lovely Bunnies & Bears Madeleines are just too adorable to ignore! They’re easy to make and oh so yummy to eat! Bake it as a gift or simply for yourself as a tea-time snack! This recipe uses the Rabbit & Bear Silicone Mould Makes 3 bears & 3 bunnies madeleines* INGREDIENTS 30g Confectioner’s Sugar 30g…

Hainanese Chicken Rice Recipe

Hainanese  Chicken Rice Recipe by Chef Michael Lau     Cooking Chicken Whole chicken             1.8 kg, wash and cleaned Garlic                           30 gm Chinese rice wine         15 gm Ginger                          10 gm Sesame oil                    5 gm Spring onion                 5 gm Salt                               1gm Chicken stock   5 liters   Cooking Rice Chicken…

Shabu Shabu

  Serving for 2 Ingredients 720ml Water 10g Kombu 10 leaves Napa cabbage 2 stalks Spring onions 5 pieces      Shiitake mushroom 150 gm Kikuna 300 gm         Miyazaki striploin sliced 1.5mm Shabu Shabu dipping sauce Ebara OISHII Goma Dare (sesame sauce)   Instructions Soak Kombu with water overnight with 720 ml water. (Soaking overnight…

Sukiyaki

  Serving for 2 Ingredients 300 gm Miyazakigyu  Striploin Sukiyaki, sliced 2.2mm 8 leaves        Napa cabbage, cut into 5 cm length 2 cm width 100 gm Enoki mushroom, 5 pcs Shiitake mushroom 100 gm         Negi (leek), sliced ½ pcs            Yaki tofu 200gm Shirataki(konjac) noodles, rinsed & drained 1 Tbsp Cooking oil  …

Japanese Steak

  Ingredients 300 gm Washugyu Tenderloin Steak ¼ tsp Sea Salt ¼ tsp  Coarse Black pepper   Instructions Thaw Washugyu Tenderloin steak for 8-12 hours in the chiller. Take out the meat from the packaging and wipe off the juice from the meat. Rest the steak at room temperature for 30 mins or until it…

Gyu Don (Japanese Beef Bowl) for Bento

Gyūdon consists of beef and onions served over a bowl of rice and is considered one of Japan’s most popular and inexpensive fast-food meals.   Ingredients Short Plate / Shabu Shabu sliced (1.5mm) / US / Corn-fed                        200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce    6 table spoon Water 50ml Ginger                1 piece     Method Slice…

Shogayaki (Ginger Pork) for Bento

Shogayaki, or pork with ginger, is one of the most popular Japanese dishes. It is very heartwarming to eat and popularly served as a lunch box or bento.   Ingredients Anzu meat factory pork/ Mugifuji Pork Loin / Yakiniku sliced (3.0mm) / CANADA                      200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce     2 tablespoon Ginger (Grated)     8g Onion…

Lamb Kebab Koobideh

by Chef Javad   Ingredients: Lamb meat (Ideal: Shoulder meat -70%, leg meat-30%) 1.6kg Onion (peeled) 260g Salt 20g Cumin Powder 2.4g Black Pepper Powder 4.8g White pepper powder 11g Saffron Water* 40ml *Iranian saffron is of good quality, so a small amount (2 to 3 teaspoons for 40 ml of water is a good…

Lari Chicken Kebab

by Chef Javad   Ingredients: Chicken Thigh (Boneless & skinless) 1.2kg Onion (peeled) 120g Salt 12g Natural Greek Yogurt 120g Black Pepper (crushed) 5g White pepper powder 11g Pomace Olive Oil 100ml   Method: 1. Cut onion into wedges. 2. Cut chicken into chunks. 3. In a large bowl, put all ingredients together and mix…

Salad Shirazi

Enjoy this refreshing traditional Iranian salad that originated from Shiraz in South Iran. The Shirazi Salad is also commonly known as  Persian Cucumber and Tomato Salad. Whichever name it takes, it is crunchy, refreshing and a joy to savour. By Chef Javad Serves 1   Ingredients: Japanese cucumber          20g Tomato (large)           …