Zi Heng's Kitchen

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Zi Heng's Kitchen

Home cooking and baking experiments. Not a pro so take my recipes with a pinch of salt!

21/12/2025

**Homecooked Christmas Lunch with Family**

For starters, I made a warm and comforting seafood chowder with Argentinian red shrimp, blue swimmer crab, chile mussels, and white corn, paired with homemade overnight thyme focaccia. The chowder was prepared using clam stock and grouper fish head/bones.

The main course featured pan-seared grouper with a lemon butter dill sauce, served alongside brown butter Brussels sprouts topped with Parmigiano Reggiano and a refreshing green mango salad dressed with lime juice, fish sauce, palm sugar.

Dessert was a classic sticky date pecan tart.

06/12/2025

Pulut Hitam (black glutinous rice) chiffon cake layer, complemented by chewy bits of glutinous rice and sweet pandan coconut whipped cream. It is light and fluffy, infused with the aromatic fragrance of pandan - one of my fav dessert.

Pulut hitam:
Rinse and soak 300g black glutinous rice overnight.
Simmer rice with clean water, 150g rock sugar and pandan leaves for about an hour m until porridge consistency.
Stir in 1 block of gula melaka and salt.

Chiffon cake recipe (33cm x 23cm pan):
6 egg yolk
30g coconut oil
100g coconut cream with pandan
200g pulut hitam purée
130g cake flour
Beat until stiff peaks: 8 egg whites, 90g castor sugar. Fold into batter in thirds. Bake in preheated oven at 165C for 60 mins. Invert and let cool.

23/11/2025

Early Christmas Bake: Pistachio cake topped with pistachio whipped cream and layered with crunchy dark chocolate feuilletine. I used Pisti 100% pure Sicilian pistachio paste, which is worth the splurge, especially for the whipped cream. The rich nuttiness, paired with the cream and a hint of icing sugar, truly elevates the cake.

13/07/2025

Ispahan Cake (Rose, Lychee, Raspberry) - With lychees in season, I was inspired to make this delicate floral and fruity dessert. The cake features a light raspberry chiffon layer, brushed with fragrant rose water. It’s complemented by lychee whipped cream and a vibrant raspberry jelly layer, adorned with sweet and juicy Loh Mai Chee lychees on top.

Raspberry chiffon cake sheet
8 eggs
80g canola oil
80g rose tea
10g freeze dried raspberry powder
1 tsp vanilla extract
120g sugar
100g cake flour

Bake in a (42x35cm) sheet pan at 175C for 20 mins.

Raspberry layer
Cook raspberry (and strain seeds away), add lemon juice, and whisk in konnyaku powder. Pour while hot to cake (it will set immediately).

Lychee whipped cream
Heat 1/2 cup lychee fruit + juice (added a little konnyaku powder and sugar) and blend. Cool and add at soft peaks stage of whipped cream (500ml).

Shot on Fujifilm XT5, XF 16-55mm F2.8 R LM WR II

13/02/2025

Australian Wagyu Beef Cheeks Panang Curry – I was inspired to recreate this dish after trying it at in Bangkok, and I’m very happy with how it turned out. The meat was so tender it practically melted in my mouth - pressure cooking truly works wonders.

This dish was just one highlight of my Thai-inspired feast, which also included green curry sous vide chicken, pork jowl larb green mango salad, and a succulent roasted lamb rack with Thai herbs. For starters, I served a seafood saffron bisque featuring halibut, tiger prawns, and green mussels.

I also put my loot from .lan_essentially_thai to good use; their shrimp paste, fish sauce, and palm sugar are truly superior.

Check out my Reels for the cooking process!

24/11/2024

Early Thanksgiving celebration, always fun to cook up a feast!

Lamb shoulder red wine stew with root vegetables - fennel bulb, parsnip, rainbow carrots - with tarragon as the main herb. Pressure cooked it 45 mins for fork-tender results.
Recipe from

Rolled turkey breast with a chestnut, mushroom duxelles, sage filling. Sous vide 63C for 3 hours.

Pumpkin and red shrimp bisque with monkfish and black cod. Used the heads to make prawn oil which amps up the brininess and complements the saffron and sweetness of the pumpkin (used mix of local pumpkin, Kabocha and butternut squash).
Recipe from

Chocolate gateau with Guanaja Dark Chocolate - reduced the sugar and it was perfect with plain vanilla ice cream.
Recipe from

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