BeautyMe Love Recipes

BeautyMe Love Recipes

Monday, June 26, 2017

Curry Puffs-Baked/Fried

Have been wanting to make curry puff for sometime and finally attempted the baked and fried version. I guess fried curry puff still taste the best as the dough will be more crusty and crunchy. Glad that I did this experiment from Bake with Paws.

Recipe with modification


Potato Filling:
5 medium potatoes, around 430g (cut into small cubes)
1 large onion (roughly chopped)
2 cloves garlic (chopped finely)
3 to 4 tablespoons vegetable oil
3 tablespoons meat/chicken curry paste (mixed with some water to become a paste)
Salt to taste
¼ cube chicken stock (optional)
3 sprigs curry leaves

Water dough (A):
200g all purpose flour
60g vegetable oil
1 tablespoon sugar
100ml water

Oil dough (B):
160g all purpose flour
100g butter (room temperature)

1 egg + 1 teaspoon water (for egg wash)


Potato Filling:
1. Heat oil in a wok and saute garlic, onion and curry leaves.
2. Add in curry paste and stir for a while then add in potatoes.
3. Add some water and season with salt and chicken stock. Turn down the fire and let it simmer till potatoes are soft and curry is dried. Keep aside to let it cool before using.

Pastry and shape the curry puff:
1. Knead ingredients (A) and ingredients (B) separately into a dough by hand. Let them rest for 10 to 30 minutes.
2. Divide and shape the dough into 20 balls for each dough, around 19g for water dough and 13g for oil dough.
3. Wrap dough (B) into dough (A). Flatten into a thin sheet using a rolling pin and roll up like a swiss roll (do it twice). Flatten the dough and cut with “dough cutting ring”. As I do not have this size of cutting ring at home, I used plastic container cover (10cm or 4 inch diameter).
4. Place the potatoes filling, pinch the edges and crimp.
5. Preheat oven to 190C.
6. Brush the pastries with eggwash and bake for about 20 to 25 minutes or until golden brown. Remove from oven. You may serve it hot or enjoy it cooled.

Sunday, June 25, 2017

Fudgy Oreo Brownies

When I saw this recipe, I knew this is going to be my kids' favourite. These brownies are fudgy and chocolaty, and goes so well with Ice cream. Loaded with a lot of Oreo Cookies made it even more yumilicious! Thumbs up to Marsha for this recipe.

Recipe with modification


140g unsalted butter
300g sugar 300g
375g cocoa powder
1/4 tsp salt
2 tsp vanilla extract
2 large eggs cold
60g plain flour
90g chocolate chips
16 Oreos whole
Oreos chopped


1. Preheat the oven to 180Deg C. Line an 8x8-inch square baking pan with parchment paper, and set aside.
2. Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and microwave in 30 second intervals, stirring after each one, until the butter is melted and the mixture feels very warm to the touch.
3. Mix in the eggs, one at a time. Fold in the flour until fully combined. Fold in the chocolate chips (they will melt into the batter, but it's fine! It helps produce a shiny top). Stir in the vanilla extract.
4. Pour half of the batter into the prepared pan, and spread out evenly. Place the whole Oreos evenly over the batter, and top with the remaining batter. Top with the broken Oreos.
5. Bake for 30 - 35 minutes, or until a toothpick inserted into the centre comes out almost clean with a few moist crumbs. Allow to cool completely in the pan on a wire rack before cutting into squares.

Note: Brownies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Saturday, June 24, 2017


More bread making using the recipe "Softest Bread Ever".

Sunday, June 11, 2017

Chocolate Chips & Raisins Muffins

I am glad that I found this recipe as it does not require the use of an electric mixer, just hand whisk will do. The amazing thing was the soft texture which I guess came from the addition of yogurt and the sweetness from the raisins and chocolate chips made it a perfect combination. 

Definitely a must keep recipe!

Recipe with modifcation


250g plain flour
150g caster sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg (room temperature)
2 tsp vanilla extract
80g vegetable oil
240g yogurt (I used apple yogurt)
Chocolate chips


1. Preheat the oven to 200 Deg C.
2. Hand whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Hand whisk together the egg, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined. Gently fold in the raisins and chocolate chips.
4. Fill 3/4 batter into muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

Note: Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Sunday, June 4, 2017

Water Chestnut Sweet Soup

I came across this dessert from Anncoo which is so easy to make and a cooling dessert as well. It's nice to consume either hot or cold. The crunchiness from the water chestnut and natural sweetness makes this a perfect dessert to cook anytime.

Recipe with modification


12 fresh water chestnut (peeled & crushed to small pcs)
1200ml water
100g rock sugar or to taste
3 pandan leaves, knotted
1 tbsp goji berries
2 tbsp fresh water chestnut flour + 2 tbsp water to mix as thickening
1 egg white, lightly beaten (or use whole egg)


1. In a pot, boil water, rock sugar and pandan leaves till sugar dissolved.
2. Add in the chopped water chestnuts and goji berries, simmer at medium heat for 5 minutes.
3. Mix in the water chestnut flour liquid and keep stirring to boil.
4. Lastly drizzle in the beaten egg white and keep stirring with a fork and off heat.Can be served hot or chilled.