Flavourful Golden Quail Egg

WARNING: these flavourful golden quail eggs can be addictive ‼️‼️ Once you start to take one, you can’t stop at one 😋😋

This simple to prepare dish is done using cold ingredients. Best serve as an appetiser to your guests while they are patiently waiting for the main dishes to be served 🍲🍛🍤🥗

Serve the flavourful quail eggs with a long slice of Japanese cucumber added a crunchy texture to the creamy texture of the eggs. The cucumber-quail egg stick also symbolised the appearance of 2025 zodiac sign - the snake 🐍

Y2025 zodiac decoration at Chinatown 

Working video:

𝐅𝐥𝐚𝐯𝐨𝐮𝐫𝐟𝐮𝐥 𝐆𝐨𝐥𝐝𝐞𝐧 𝐐𝐮𝐚𝐢𝐥 𝐄𝐠𝐠
金玉满堂黄金蛋

Ingredients

135g cooked quail eggs

You can use cooked quail eggs or cook from raw ones.

Marinade
20g light soya sauce, low-salt
15g Woh Hup Oyster Sauce Extra Flavour
12g raw sugar
10g freshly roasted sesame seeds
120g drinking water

14g onion , chopped finely
20g garlic, chopped finely
15g red chilli, chopped finely 
12g green chilli, chopped finely 
3g coriander stem, chopped finely
1 pc red chilli padi, give a few slits *
1g low-sodium salt, optional

* increase the quantity of the chilli padi if you prefer to spicier taste.

Directions

1. Combine all the ingredients in the marinade together in a big bowl. Add salt as needed.

2. Add cooked quail eggs to the marinade and mix well. 

3. Transfer to a mason jar with lid.

Let the quail eggs marinate for at least 2 hours in the fridge. A longer marinating period will help to infuse a more intense flavourful to the quail eggs.

4. Serve it cold or in room temperature 😋

If you would like to have a snake-like cocktail, you can "pin" a long slice of Japanese cucumber to the broader base of the quail egg.

One-Egg COR Mini Butter Cupcake

Happy Y2025 New Year to everyone 😀😀😀🎈🎶🎉

I began baking my first cake for Year 2025 with nine mini butter cupcakes flavoured by vanilla, dried flowers of chrysanthemum , osmanthus, and French rose. The osmanthus flowers seemed to dominate the fragrance, while the tiny rose petals were just for visual pleasure.

Working video:

Yield: nine petite cupcakes

Paper cup size: 3 cm base, bought from Daiso 

Baking temperature: Preheated small oven toaster at 160℃ for 3 minutes. Bake at 160℃ for 20 to 25 minutes, or till golden brown and cooked through.

Ingredients

All ingredients in room temperature

A

38g unsalted butter, softened

2g rice bran oil/mild flavour vegetable oil 

15g raw sugar

15g fine sugar

B

1 egg, 55g

Pinch of low-sodium salt

5g raw sugar

5g fine sugar

C

30g top/cake flour

10g plain flour

5g milk powder

1g baking powder

Pinch of vanillin powder, optional

D

10g chrysanthemum tea, sweetened 

5g honey

a small amount of dried osmanthus flowers

E

1 tsp dried osmanthus flower

A few dried French rose petals, chopped 

𝓓𝓲𝓻𝓮𝓬𝓽𝓲𝓸𝓷𝓼

1.Beat Ingredient B till light and frothy. 

2.Cream Ingredient A using a hand whisk till light and pale.

3. Blend Ingredient B to A till well combined.

4. Mix and fold in Ingredient C, mix well.

5. Blend Ingredient D to batter till smooth and glossy.

6. Scatter E over the top of the batter, and mix well.

7. Pour batter to paper cake cup, about 22~23g batter each cup.  Lightly rap against work top to level batter and get rid of trapped air bubbles. 

8..Transfer the filled paper cups to a small pan.

9. Preheated a small oven toaster to 160℃ for 3 minutes. Bake at 160℃ for 20 to 25 minutes, or till golden brown and cooked through.

10. Remove  the hot cup cakes from oven toaster, and cool down over wire rack for 5 minutes. Cover the cupcakes with food wrap while cooling down to lock the moisture in, optional. 

11. Serve after cooling down 😋