A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Wednesday, 22 March 2017

LEMON CHEESE CHIFFON



Cheese Cakes?
Some like to firm, others like it spongy.
Which ever you like,
you still like it with strong cheesy flavour!

I have adapted this recipe from
Melissa Ho Lee Cheen's Cream Cheese Chiffon Cake

Lemon Cheese Chiffon
(A) 100g cream cheese
       80g milk
       5 egg yolks
       50g sugar 
       75g oil
       2 tsp lemon juice
       1/4 tsp salt
       90g cake flour +10g corn flour, sifted
       lemon zest from 1 lemon

(B) 6 egg white
      60g sugar
      1/4 tsp cream of tartar

1. double boil cream cheese with milk until dissolved, remove from heat
2. whisk egg yolks and sugar until sugar dissolves
3. mix (1) & (2)
4. add oil & lemon juice to (3)
5. fold in sifted flour & lemon zest, leave aside
6. in a clean bowl, whisk egg white until foamy, add cream of tartar
7. whisk to soft peak before adding sugar in 3 batches, whisk to stiff peak
8. fold 1/3 meringue to egg yolk mixture, gently fold in the remaining 2 batches
9. ladle to either 22cm tube pan or 2 loaf pans. Lift & drip pan gently on counter to release air
10. bake in preheated oven 150'C for 55-60 min
11) once baked, invert pan immediately to cool before unmoulding.

Monday, 20 March 2017

BARLEY GINGKO NUT DESSERT



Barley Gingko Nut Tong Sui

Much has been said about this tong sui
Good because of the effects of barley that cleanses the body,
gingko nuts that improve memory
soya bean rich in vitamin

However, not too much of gingko, according to some people.

Barley Gingko Nut Tong Sui
1/2 cup barley
1 cup gingko nut, cracked & peeled
1 soya bean sheet, the dissolve completely type
3-4 pandan leaves
rock sugar to taste

1. all ingredients except sugar into the pressure cooker, slow cooker or over the gas
2. add sufficient water & cook until soft
3. remove pandan leaves
4. add sugar & serve warm or cold




SOURDOUGH MILK LOAF



Soft & fluffy bread
not like those airy type



I have adapted the recipe from Jeannietay's 

Sourdough Milk Loaf
(A) 250g Japanese Bread flour
      200g refreshed leaven
      20g castor sugar
      1/2 tsp salt
      10g milk powder
      100g milk

(B) 30g corn oil

1. remove sourdough from fridge & feed with 1:1 ratio of water & bread flour.  Leave at room temperature until double. Drop some sourdough into a glass of water, if it floats it is ready for use.
2. all ingredients except oil, into the bread machine, Knead for 5 min before adding oil & continue kneading for another 10min
3. shape it into a ball & leave to proof until double in size. Because no commercial yeast is used, it requires long proofing time of 2 hours. Can leave the dough in fridge at this stage & remove it the next evening to thaw & proof in room temperature.
4. once it is doubled, divide into 3 parts & roll each part like you would a swiss roll & place into a greased loaf pan 8X4X4"
5. cover,  allow to proof until 95% full before baking in preheated oven 170'C for 40-45 min. Tent top once it has turned golden brown to avoid burning.
6. unmould immediately & allow to cool completely on a wire rack before slicing.

Sunday, 19 March 2017

LEMON SWISS ROLL







I like Swiss Roll
both healthy & light

I adapted this recipe from
Jeannietay's Basic Swissroll 
from jeannietay.wordpress.com

Swiss Rolls 
if you master the skill of rolling
it is a breeze to make it 

You can have any filling
ranging from simple jams
to luxurious cream and fruits

However you fill it
it is still soft & fluffy as you have always like it to be

Lemon Swiss Roll
(A) 5 egg yolks
      30g oil
      50g milk
      20g sugar
      1 tsp vanilla
      lemon zest from 1 lemon

(B) 5 egg white
      60g castor sugar
      1 tsp lemon juice

(C) 80g cake flour sifted with
      1/8 tsp salt  

1. mix (A) & whisk until combined, set aside
2. beat egg white until foamy, add lemon juice.
3. add sugar gradually & beat to stiff peak
4. add sifted flour into egg yolk mixture
5. fold in 1/3 meringue, mix until smooth
6. add another 1/3 meringue, then final 1/3, gently mix after each addition, until blended
7. pour into a 9" X 11" lined pan, smooth out the top by shaking the pan
8. bake in preheated oven 175'C, on higher rack, for 25-30min until brown
9. remove cake immediately & invert on a piece of clean parchment paper
10. peel off bottom paper lining & gently roll the cake up together with the clean parchment paper
11. leave it to cool before unrolling & applying filling, then re-roll back again.

Filling:
Lemon curd from here

LEMON CURD



Lemon Curd
is both sweet and sour
and has the fragrant of lemon

It can be used as filling
or
pour over any dessert
or even eat it on its own

Yummy!


I have adapted this recipe from thedomesticgoddesswannabe.com

Lemon Curd
(A) 150g freshly squeezed lemon juice (from 3 lemons)
       225g sugar
       2 eggs
       2 egg yolks

(B) 60g butter 
      grated lemon zest from 2 lemons

1. put all ingredients (A) into a metal bowl over a pot of simmering water
2. whisk the mixture
3. once the mixture begins to thicken, continue stirring with a spatula
4. when the mixture has thickened (it should leave a path after each stir),
    remove from heat.
5. stir in butter, in 2 additions, until butter has completely dissolved
6. add zest of lemon, and leave to cool

Friday, 17 March 2017

HUCHIEW HOON NGAN


Soupy Huchiew Hoon Ngan
is a common staple food
to the Foochows

Hoon Ngan or Beehoon
comes in 2 sizes
Thick one is used here in this traditional dish,
whereas the thin ones are commonly used by other dialects

To the non Foochows
it may not be as popular as the Foochow Mian Sian
but 
it is surely welcomed in most Foochow homes

Its pinkish colour
comes from the little Foochow Rice Wine residue
which is added while cooking this traditional dish


My mother is very particular of the type of beehoon used.
She insists that this beehoon from Fijian, China
is good
because it does not break easily
and
able to remain in shape when soaked in the soup for long hours!

During Festive occasions,
My late mother-in-law usually cooked a big pot
and left on the counter
for us to dish out as much as we want!

As the family members came home at different hours
for the Celebration,
the last group was still able to get its share of
delicious hoon ngan!

Indeed,
this is particularly popular
for gathering of large group of people
who come in different timing
and
yet able to enjoy a bowl of warm hoon ngan.
(although not steaming hot, still tastes nice)

Cooking this Hoon Ngan is no fuss at all.
Just cook it as you will when cooking any type of noodles
with added
Foochow Rice Wine Residue
to give its pinkish colour





Thursday, 16 March 2017

HOMEMADE LUNCHEON MEAT




Luncheon Meat 
is 
ready, cooked meat
can be eaten on its own 
or 
fried with eggs, fried rice or
added to vegetable dishes

I have referred to Evelyn Low's Recipe
shared by the many bloggers in Happy Home Meals hosted by Mandy

Homemade Luncheon Meat
350g minced pork,with some pork fats
2 Tbsp plain flour
2 Tbsp corn flour
2 eggs, lightly beaten
3 Tbsp light soy sauce, make sure it is really light
1/2 Tbsp cooking wine
1/2 tsp 5 spice powder
1/2 tsp ginger powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 Tbsp brown sugar
1/2 tsp red rice yeast powder

1. mix all ingredients in a food processor
2. line a steaming tray with parchment paper
3. pour mixture into the tray 
4. using a wet palm to compact the mixture & smooth the top
5. cover tray with aluminium foil
6. steam for 45min.



Wednesday, 15 March 2017

CORN SOUP


A nice clear soup
with
4 ingredients

Double boiling produce clear soups
This is how I get this soup clear and nice




1/4 kampong chicken or thigh, cut into bite size
1 pc ginger, smashed
few pieces carrots
1/2 corn, cut into smaller pieces
salt & pepper to taste if necessary

1) all ingredients into a double boiler bowl, add enough water
2) double boil for 2 hours & you will get a nice, sweet soup
3) I always omit salt & pepper 

GOD IS IN CONTROL

Let God be in control

Life is not without its ups and downs. Trials and tribulations come and go. As imperfect beings, we often struggle in relationships, with pride as the main culprit. Lack of humility, thinking that we are the gifted lot, eventually leads us to disappointments and regrets.

As human beings we are weak, but God is strong! We are not able to control every situation. No, but God can! God is the only all-powerful one! Compare to the one who laid the foundations of the Earth, we are like the pebbles along the beach!

Then, you may ask,: Are we not at the mercy of God?

Always remember that our God is a good God. He loves us so much that He gave His one and only Son to die for our sins, to reconcile us back to Him! So that whoever believes in Him shall have eternal life! Can anyone fathom the depth and width of His great love? He has all the good and best gifts laid out for us. He even calls us His sons. How can we still doubt Him, and not trust Him, after seeing the anguish and pain that He has gone through to redeem us?

God's favour is always upon us! Run to Him as you would to your Father. Surrender your problems, your fear and difficult situations to God. He will gladly hear you and take control of the situation if you let Him. Remember our God is big, bigger than all your problems! To Him nothing is impossible!  He is able to cause good to come out of every situations, for His love always protects and never fails, amen.

Tuesday, 14 March 2017

SOYA SAUCE PRAWNS


Prawns are served during Festive Celebrations
be it poached, stir fried or deep fried
all are welcomed

There are sea prawns like the photo above
or 
life river/fresh water prawns

This is one simple dish can be done quite easily


7-8 big prawns
1 Tbsp minced ginger
1.5 Tbsp garlic, minced
few stalks of spring onions, cut into 1" 
oil for frying & cooking

Sauce: mix together
            1 Tbsp soya sauce
            1 tsp sugar
            2-3 Tbsp water
            pepper to taste

1. heat up 3 Tbsp oil, fry prawns until change colour, dish out prawns
2. add ginger & garlic to the oil in the wok, fry until fragrant
3. pour the prawns back into the wok & add the sauce & spring onions
4. Toss & turn, remove