Watermelon and Green Mango Salad

Thanks to my friend Shilah for sharing her yummy watermelon recipe. It inspired me to come up with a different version for the hot sunny days.

Ingredients (no particular portions):


Green Mangoes that are not too ripe

Kikkoman Light Soy Sauce

Fish Sauce

Lemon Juice

Lime Juice

Ginger Powder

Parsley Flakes

Hot Chilli Flakes

Black Sesame Seeds

Sesame Seed oil (Optional)

Copyright 2012 From the Kitchen of Eloise


Red Velvet Cake

I made this simply divine Red Velvet Cake for my husband’s birthday recently. I find that the cake tastes better after it sat in room temperature for an hour after removing from the fridge.

Red Velvet Cake Ingredients:

2 ½ cups sifted Cake Flour

2 tablespoons unsweetened Cocoa Powder

½  cup Unsalted Butter at room temperature

1 ½ cups granulated White Sugar

2 Large Eggs

1 teaspoon Vanilla Extract

1 cup Buttermilk

2 tablespoons liquid Red Food Coloring

1 teaspoon White Distilled Vinegar

1 teaspoon Baking Soda

Cream Cheese Frosting Ingredients:

One 8 oz Philadelphia Cream Cheese, room temperature

One 8 oz tub of Mascarpone Cheese or another 8 oz of regular Cream Cheese, room temperature

1 teaspoon Vanilla Extract

1 cup confectioners’ Powdered Sugar, sifted

1 ½ cups cold Heavy Whipping Cream

Method for making the Red Velvet Cake:

Preheat oven to 350 degrees Fahrenheit.

You need two 9 inch baking pans, spray with butter and lined with parchment paper.

Step 1: Add

2 ½ cups of sifted flour

2 tablespoon of unsweetened cocoa powder

Sift and whisk together

Step 2: Add

1 cup of buttermilk

2 tablespoons of red food coloring

Lightly whisk together

Step 3: Add

½ cup of unsalted butter

Beat that until creamy

Add 1 ½ cups of granulated sugar

Beat 2 to 3 minutes on medium until creamy and smooth

Add 1 teaspoon of pure vanilla extract

Add 2 eggs, one at a time

Beat together and scrape down sides

Transfer to a large bowl.

Mix 1 teaspoon of baking soda with 1 teaspoon of distilled vinegar. It will bubble immediately, pour into cake mix quickly.

Mix it up and divide between the 2 pans.

Spread evenly.

Bake 25 to 30 minutes or until a skewer comes out clean.

It should be firm and have pulled away from the sides.

Cool like this for ten minutes.

Put a rack on top, flip it over, take the pan off and peel the parchment paper off.

Cool to room temperature.

Wrap in plastic wrap and put in the fridge for four hours or until firm.

Method for making the Cream Cheese Frosting:

Cut each layer cross-sectional into half.

Step 1: Add

8 oz of cream cheese at room temperature.

8 oz or 227 grams of Marscarpone cheese ,an Italian cheese

Or another 8 oz of regular cream cheese.

Beat until smooth.

Step 2: Add

Add 1 teaspoon of pure vanilla extract and 1 cup of sifted confectioner’s powdered sugar

Beat until smooth starting from low speed

Step 3:  Gradually add

1 ½ cups of cold heavy whipping cream and beat in starting from low speed then gradually increase the speed.

Frost ½ cup of frosting on one layer of cake on a cake stand, spread evenly.

Do one layer, continue on then do the top and side of cake.

Chill in the fridge.

Copyright 2012 From the Kitchen of Eloise

Cold Vegetarian Noodles

The best cold vegetarian noodles I had were made by my friend Peishan a few years ago. I try to replicate Peishan’s cold vegetarian noodles as best as I can remember from what she told me.


1 tablespoon of Olive Oil

1/2 Red Onion, sliced thin

1 Red Bell Pepper, sliced thin

1 Green Bell Pepper, sliced thin

1 bag of Edamame Peas, without the pods

1 Carrot, cut into strips

1 bunch of Organic Asparagus, trimmed off 2 inches from the bottom and cut into 2 inch long pieces

2 tablespoons of Sesame seed oil

Yakisoba Noodles, thawed (I got the Evergreen brand yakisoba noodles from the frozen section in Asian stores)

Ground Black Pepper

Garlic Powder

Onion Powder

Black Vinegar

Kikkoman Light Soy Sauce


In a frying pan, lightly sautee the vegetables with olive oil. Set aside.

Lightly stir fry the yakisoba noodles in sesame seed oil. Next, add the seasoning including black vinegar and Kikkoman light soy sauce to taste.

Mix the noodles with the vegetables well.

Place noodles in a big bowl or pot, cover and refrigerate for at least 2 hours before serving.

Copyright 2012 From the Kitchen of Eloise

Hawaiian Macaroni Salad

We loved the macaroni salad at Ron’s Island Grill. This is the first time I made macaroni salad for my Hawaiian dinner party.


1 packet of Macaroni

1 tablespoon of Olive Oil

1/4 teaspoon of Mediterranean Sea Salt

1/2 a Carrot, chopped finely

1/2 a Red Onion, chopped finely

Miracle Whip


Ground Black Pepper

Dried or Fresh Parsley

Garlic Salt

Garlic Powder

Onion Powder


Boil macaroni in a pot of boiling water. Add 1 tablespoon of olive oil and 1/4 teaspoon of Mediterranean sea salt to the water. Turn of the heat when macaroni has softened. Drain the macaroni in a colander.

Mix macaroni, carrot and red onion well in a large mixing bowl. Add in 2 parts of miracle whip and 1 part of mayonnaise. Mix well into the macaroni, then add the rest of the seasoning including garlic salt to taste.

Transfer macaroni salad to a pretty salad bowl.

Copyright 2012 From the Kitchen of Eloise

Pineapple, Cucumber and Carrot Salad

This salad is very similar to a Singaporean Indian pickles dish called Achar, but it is not spicy. It includes the same ingredients, i.e. pineapples, cucumbers, carrots and peanuts but I added black sesame seeds, white sesame seeds and poppy seeds to it. I made this salad for my recent Hawaiian dinner with friends and it was a very popular dish. This is a great dish for hot summer days.


2 Organic Pineapples, cut into small wedges

1 English Cucumber, sliced thinly diagonally

1 Carrot, cut into strips

1/4 cup of Rice Vinegar

1/8 cup of Brown Sugar

1 tablespoon of Sesame Seed Oil

4 tablespoons of Roasted Crushed Peanuts (Optional: Omit peanuts if anyone eating it has a peanut allergy)

4 shakes of Poppy Seeds

1 tablespoon of Black Sesame Seeds

1 tablespoon of White Sesame Seeds

1 teaspoon of Hot Chilli Flakes (Optional: if you don’t like it spicy)


Mix everything well in a large mixing bowl and transfer into a pretty salad bowl.

Copyright 2012 From the Kitchen of Eloise

One Lovely Blog Award

Thank you very much lucysfriendlyfoods for nominating me for the one lovely blog award. Please check out Lucy’s awesome blog that is full of wonderful, healthy recipes!!!

The rules are as follows:

  • Link back to the blogger who nominated you.
  • Paste the award image on your blog, anywhere.
  • Tell them 7 facts about yourself.
  • Nominate 15 other blogs you like for this award.
  • Contact the bloggers that you have chosen to let them know that they have been nominated.
  • Resume blogging your regular posts.

The 7 facts about myself are:

  1. I love all types of fruits.
  2. I need to start eating more raw vegetables because they are better.
  3. I have a reputation for cooking for a village or a small army.
  4. I am from Singapore, a food paradise.
  5. My favorite flowers are roses.
  6. I enjoy Sci-fi movies.
  7. I like to do gardening when it is sunny

My 15 fabulous nominated bloggers not in any order are:

  1. http://lucysfriendlyfoods.wordpress.com/
  2. http://hodgepodgeofstyles.blogspot.com/
  3. http://pepperbento.wordpress.com/2012/06/14/peps-stromboli-carnivore-surprise/
  4. http://maggiesonebuttkitchen.wordpress.com/
  5. http://l2ee2l.wordpress.com/
  6. http://themodernhomeeconomist.wordpress.com/
  7. http://russianmomcooks.com/
  8. http://lezoemusings.wordpress.com/
  9. http://theshelledpea.wordpress.com/
  10. http://tsqueenenterprise.blogspot.com/
  11. http://unclephilipsg.blogspot.com.au/
  12. http://astrographer.wordpress.com/
  13. http://pureandsimplebakes.com/
  14. http://bakingmehungry.com/
  15. http://veghotpot.wordpress.com/

Potato Salad

Thanks to my friend Julie for sharing her amazing potato salad recipe a few years ago, I incorporated some of her ingredients with my original potato salad recipe to include chopped red onions and fresh dill.


1 small bag of small Red Potatoes, wash off dirt and keep the skin on

1 small bag of small Yukon Potatoes, wash off dirt and keep the skin on

2 stalks of Celery, chopped

1/2 a Red Onion, chopped

3 small bunches or 1 packet of Fresh Dill, rinsed under cold water and chopped finely

16 Organic Brown Eggs, wash off any dirt


2 tablespoons of Honey Mustard


Garlic Powder

Onion Powder

Black Ground Pepper

Garlic Salt


In a large pot, cover the red potatoes and Yukon potatoes with boiling water and boil for 20 to 25 minutes or until a fork can prick through them or the skin starts cracking apart.

Pour out the hot water carefully and pour cold tap water over the potatoes to cool them down. Throw out the water and strain the potatoes. Cut each potato into quarters.

In the same pot, put in the eggs and cover them with boiling water. Boil eggs for 20 minutes. Pour out the hot water carefully and add cold tap water to the hard boiled eggs. Let the eggs soak in cold water for 20 minutes. Then peel off the shells and cut each egg into six pieces. Don’t cut them too small.

In a large mixing bowl, put potatoes and hard boiled eggs together. Mix in the celery, red onion and dill. Add a small dollop of mayonnaise at a time, just enough to cover all the potatoes and egg when mixed in. Add the honey mustard and the rest of the seasonings. Be careful not to add too much garlic salt because the mayonnaise is already salty.

Serve potato salad in a pretty bowl.

Copyright 2012 From the Kitchen of Eloise

Huli Huli Roast Chicken

The best Huli Huli chicken we had in town was at Ron’s Island Grill. Mine didn’t turn out quite the same. They are more like roast chicken but the meat was falling off the bones. They are tender and juicy.


7 pieces of Chicken Thighs

7 pieces of Chicken Drumsticks

1/2 cup of Huli Huli Sauce or Aloha Barbeque Sauce

1/2 cup of Lee Kum Kee Dark Soy Sauce

1 teaspoon of White Ground Pepper


Marinate the meat with the above seasonings and let it sit in the fridge for 4 hours. Spray a rectangular Pyrex dish with PAM. Lay chicken thighs and drumsticks in the Pyrex. Pour in additional sauce that is left and fill the Pyrex dish with water up to about 2/3 of an inch deep.

Cover the dish tightly with aluminum foil.

Preheat oven to 350 degrees Fahrenheit. Bake chicken in oven for 2 hours. Remove foil and continue baking the chicken for 35 to 40 minutes to brown them.

Copyright 2012 From the Kitchen of Eloise

Pulled Pork/Kalua Pork

My husband and I love Hawaiian food, particularly Kalua pork. The best Kalua pork we had in town is at Ron’s Island grill. This is the first time I made pulled pork/Kalua pork. Thanks to fellow blogger Pepper Bento for the inspiration and her tip on wrapping the pork with foil! I tried cooking the pork initially on Low in the oven but I wasn’t able to smell anything after several hours so I turned up the heat to 350 degrees Fahrenheit and used the convection convert button to change it to convection oven setting.

You will need a turkey roasting pan to catch the juices and big sheets of aluminum foil.

Here is the recipe, hope you will enjoy it!


7.5 pounds of Pork Shoulder Roast that come with twines, keep the twines intact

Hot Paprika

1 teaspoon of Cumin (optional)

Garlic Salt

Garlic Powder

Onion Powder

White Ground Pepper

1 cup of Cider Vinegar


Give the pork a quick rinse with cold water under the tap. Shake off excess water and transfer to a big bowl or dish. Rub the seasoning evenly all over the pork. Pour cider vinegar over the pork last. Lay three big pieces of foil on the turkey roaster pan, i.e. lay one long foil vertically and two long pieces of foil horizontally side by side. Transfer pork onto the foil and wrap the foil around the pork tightly.

Preheat oven to Low and bake on low for 5 hours, then turn up the temperature to 350 degrees Fahrenheit, convert that to convection oven setting if you have a convection oven. Continue to bake for the next 3 1/2 hours.

Open foil carefully and test meat with a meat thermometer. It should be 160 degrees.

Transfer meat to a serving dish and pour the juices collected at the bottom of the pan over the pork to keep it moist. Pry pork apart with two large forks.

Copyright 2012 From the Kitchen of Eloise

A Hawaiian Dinner

Yesterday I prepared a Hawaiian dinner including cold noodles; pineapple, cucumber and carrot salad; potato salad; macaroni salad; pulled pork; Huli Huli chicken, spam and a red velvet cake to celebrate my husband’s birthday. It’s all worthwhile preparing good food to celebrate one’s milestone with good company.

Copyright 2012 From the Kitchen of Eloise