A Time To Share

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

Monday, 9 October 2017


Chocolate Sponge Cake 
is nothing new to us

What attracted me in this cake is its appearance.
It is topped with so much chocolate chips!

"The cake texture is light and moist"
This is the findings of the owner of the recipe,

Chocolate Chip Sponge Cake
A) 65g cake flour      ) sifted with
     25g cocoa powder) and leave aside
     5 egg yolks
     50g oil
     90g fresh milk

B) 5 egg whilte
     1/8 tsp vinegar
     70g sugar

C) 100g chocolate chips

1. preheat oven 150'C & prepare bain-marie baking. Line a 8X8" square pan
2. heat oil to warm, add sifted flour mixture. Mix until incorporated & free of lumps
3. add fresh milk & egg yolks. Mix until batter is smooth & leave aside
4. In another clean bowl, whisk egg white & vinegar until foamy
5. add sugar in 3 additions. Whisk until stiff peaks
6. fold meringue into yolk batter in 3 additions also
7. pour 1/3 batter into baking tin, scatter some chocolate chips on top.
8. repeat the next 1/3 and the next. Sprinkle all remaining chips over the cake
9. steam bake 30 min. Dry bake another 10 min until cooked, test with a skewer


God created the earth and everything that is in it. When he created mankind, He gave dominion of all His creation, the birds in the air, the fish in the seas and all the animals on earth to them. He wanted them to enjoy His creation.

When man sinned because of disobedience, was expelled from the garden of Eden. Suffering, disease and death crept in as a result of sins.

God has not left us on this earth to suffer the consequence of our sins. He 'became flesh and made His dwelling among us' as the person Jesus Christ. (John 1:14). He lived His earthly life as a human, experiencing difficulty, uncertainty, threats and betrayal. He has been through it all and He understands the problems we face today.

Having said that, if we read through the 4 Gospels in the New testament: Mathew, Mark, Luke and John, we get to see all that Jesus has done on earth. He is full of compassion and LOVE for all those around Him. He heals the sick and the broken hearted. He raised the dead.

His life-giving love continues even after Jesus was crucified and gone back to be with the Father, and seated at the right hand of God. He has not left us orphaned. God send us His Holy Spirit to live in us, continue to guide us and to teach us. He promise to never leave us nor forsake us.

God's powerful restoration is still available to all of us if we trust His unfailing love and call upon Him. God knows what we want before we pray. As we open our mouth to pray, the Holy Spirit will lead us and guide us. Jesus, who sits at the right hand of God intercedes for us too.

God the Father has provided the way for us to go. All we need to do is simply believe and trust in His promises and claim our inheritance as children of God. God did not give up on us when we sinned. As a loving Father, He provided the way that we can still be in His great plan.

By now, I am sure you are able to answer this question:
How much does God care for you and me?

Praise God, for He is good. His plans for us are good, amen.

Sunday, 8 October 2017


I like simple meals,
more so if it is one pot.
It saves a lot of time cleaning up.

Sometimes when you are busy with chores,
too troublesome to get dressed and go out and eat,
this is an easy way out, 
One Pot Meal

Just these 3 easy steps: cutting, marinating & steaming
it is stress free bacause
you will probably have all the ingredients in your pantry!

Like it?
Here is the straight forward recipe.
You need to adjust the seasoning according to your liking.

Steamed One Pot Chicken Rice
chicken, cut into bite size
ginger, shredded
Chinese sausage, sliced

Marinate: amount of seasoning is not fixed but to your liking:
soya sauce, dark soya sauce, oyster sauce,
Chinese cooking wine, sesame seed oil, pepper
and a little sugar

Garnishing: spring onions, red chili & fried shallots

1. marinate chicken & leave aside for an hour or so
2. cook rice in a steamer, reduce the water 
    (how much to reduce depends on the amount of marinate sauce you have)
3. keep an eye on the rice when cooking. 
4. when water in the rice starts to dry up, add the marinated chicken, sauce & all
5. also, add the shredded ginger & sausage slices on top
6. continue steaming until rice & chicken is cooked.
7. serve with cut spring onions, red chili & fried shallots.

you can cook this in the rice cooker too.

Steamed Chicken Rice
you can actually cook it inside this small steamer

Tuesday, 3 October 2017


Many of us love soft sandwich bread.

This is a soft sandwich bread recipe
adapted from Xiuli Zhang's
Soft Herman Bread.

 Sourdough baking
requires long hours of proofing.

With this single proofing method
the bread can be done within the same day
 the bread remains soft.

Single Proof Sourdough Sandwich Loaf
130g Sourdough
210g bread flour
50g whole meal flour
1 egg
50-60g milk (to adjust consistency)
1/2 tsp salt
30g butter

1. all ingredients except butter into a bread machine, bread dough cycle
2. 1/2 way add butter & continue kneading 
3. when machine stops kneading, remove dough & divide & shape into a loaf
4. Allow loaf to proof on greased loaf pan until double in size
5. bake in preheated oven 175'C for 35 min

Sunday, 1 October 2017


Pancakes for breakfast
many of us love it
especially if you can have a splash of maple syrup to go with it!

This pancake is spongy, soft & tall
hence its name
Souffle Pancake

This pancake is naturally yeasted with herman or sourdough
and is shared by
 Melissa Ho Lee cheen

Herman Souffle Pancake
2 egg yolk
10g corn oil
10g milk
20g herman
38g cake flour, sifted

2 egg white
few drops of lemon juice
16g sugar, can be more if you have sweet tooth

1. Beat yolk & oil, add milk & starter. whisk until combined
2. fold in sifted flour until all ingredients incorporated, leave aside
3. use electric mixer, whisk egg white, lemon juice & sugar until stiff peak
4. fold 1/2 meringue into egg yolk mixture until all blended, fold in the remaining
5. preheat a non-stick pan, apply a little oil
6. scoop the batter into the hot pan, cover during cooking
7. flip the pancake over to brown the other side
8. serve plain or with maple syrup & fruits 


Sweet Red Bean Buns
are my hubby's favourite

So long as it is stuffed with red bean paste,
the buns or bread can be of any texture,
he will finish all for me.

I started making bread because he loves to eat.
Happiness is able to see him enjoying my bakes!
Honestly, I am not a fan of bread.

He can never get tired of eating bread.
He has never stopped eating bread ever since he started during schooling time.

He says it is convenient to have bread for breakfast.
Sometimes, he even chooses to have bread for dinner too.

He does not eat his bread plain, even if it is a sweet bun.
He likes with a spread of peanut butter.
This is a simple machine knead sourdough red bean bun.

Sourdough Red bean bun
120g sourdough
190g bread flour
30g cake flour
1 egg
50g whipping cream
50g fresh milk
30g sugar
30g butter
1 tsp salt

Filling: 360g red bean paste 

1. all ingredients into bread machine, knead for 30min, allow to proof 1 hour
2. divide dough and shape into balls, wrap with fillings
3. arrange on parchment lined baking sheet to proof until double, about 3-4 hours
4. bake in preheated oven 170'C for 35-40min
5. unmould to cool on wire rack.


Cinnamon Rolls 
are known for its sweet & a little gooey texture
with cinnamon sugar taste
a bright glossy finish

Thank you Mandy Ng for your advice and sharing

Sourdough Cinnamon Swirls
120g sourdough
190g bread flour
30g cake flour
1 egg
50g whipping cream
50g fresh milk
30g sugar
1 tsp salt
30g butter

Filling: melted butter, cinnamon powder. brown sugar

Topping: melted butter, caster sugar & almond meal (optional)

1. all ingredients into bread machine, knead for 30min, leave to proof 1 hour
2. roll dough out into rectangle shape
3. spread a thin layer melted butter, sprinkle some cinnamon powder & brown sugar generously
4. roll dough up into a log
5. divide into 9 or 18 equal pieces & arrange cut side up on a square baking tin
6. leave to proof until double, about 3-4 hours
7. apply topping if used & bake in preheated oven 170'C for 35-40min
8. unmould & leave to cool on a wire rack when done

Topping will give a nice glossy look. Mine is without the topping

Friday, 29 September 2017


I love bagels
I love its soft but chewy texture

I like it plain
while most people like it with seeded toppings
and yet others prefer the fruity interior

All of us like it with a spread
of either cheese, butter or marmalade

I wish to express my special thanks to Nelson Mansfield's invitation
to join the Event
Sourdough Bagels for 
on 1 Oct 2017

I am submitting this for the Event.

If you are interested, this is the recipe he provided:

Same Day Bake Sourdough Bagels
350g Bread flour
120g cold milk
16g soft brown sugar/malt
10g (1 2/3 tsp) salt
300g active 100%-hydration sourdough starter

1 Tbsp baking soda
1 Tbsp malt

1. combine starter, milk, flour, sugar and salt in a bowl of a stand mixer
2. mix on medium speed until dough is smooth & strong
3. tip dough onto unfloured counter & work a few turns by hand
4. form dough into a smooth ball, cover & leave aside for 30min
5. divide dough into 8 balls of 100g each, allow to rest for 10min
6. shape balls in bagels & leave on semolina dusted parchment lined tray
7. slip the tray into a plastic bag & allow to rise for 2-4 hours at room temperature
8. when the bagels feel a bit puffy, chuck into fridge for easy handling later
9. preheat oven to 190'C & bring water with baking soda & malt added, to a rolling boil
10. remove bagels from fridge & dust off semolina from its bottom
11. drop bagels (one or 2 at a time) into boiling water for 20 sec, flip over 1/2 way
12. remove bagels with a slotted spatula & drain on rack for 30sec
13. place on semolina dusted, parchment lined baking tray
14. bake for 16min, half way through open oven door to let out steam

Tuesday, 26 September 2017


Bak Kwa
in Hockien is dried meat
is popular during Festive Seasons.

It is a must-have for Chinese New Year

These are sold in bags of 1/2 kg 
boxes of one kilogram each

Nowadays, because of its rising cost,
it is also sold in pieces.

You can see them roasting the slices of meat in front of you
and you tend to believe they are fresh,
never realise that 
many of these were processed weeks ago or even months

Well, these meat slices are really tasty
and you will not stop at one slice!

You can eat it on its own,
with bread,
or as fillings for buns

You can actually make your own
at a fraction of the cost

I have adapted this recipe from
Malaysian Chinese Kitchen, Linda Ooi's recipe

Bak Kwa
900g minced pork
2 Tbsp cooking wine
145g sugar
3/4 Tbsp dark soya sauce
1 Tbsp fish sauce
1/2 tsp 5 spice powder
1/2 tsp pepper
1 tsp sesame oil

2 Tbsp maltose dissolved in some hot water (optional)

1) combine minced meat with all ingredients
2) stir with a spoon until the mixture turns gooey, takes about 2 min
3) leave to marinate in the fridge overnight, no need to cover
4) spread meat on parchment paper, cover with cling wrap & roll to 2mm thick
5) peel off cling wrap & bake in preheated oven 120'C for 15min
6) cut the partially cooked meat to size, glaze pork on both sides
7) grill meat @220'C for 5 min on each side, take care not to burn the meat!
8) when the desired colour is reached, cool on wire rack

If meat layer is too thick, juice may ooze out.
Blot with paper towels if necessary

Sunday, 24 September 2017


 a traditional Scottish Cookies
 loved by many 
especially those who love the strong aroma of butter
(use a good butter)
its crunchy texture.

I am one of them
and have been searching for a recipe for these lovely cookies.

This recipe is shared by
'3 Ingredient Shortbread Cookies'

Only 3 ingredients,
available in most pantry.
How about rolling up your sleeves now, and taking out a mixing bowl?

No need to use a mixer, only hand mixed!
Minimum utensils to wash, only 1 mixing bowl!
Haha! like it?

I love it
because the steps are simple
the cookies are yummy!

Copycat Walkers Shortbread

1 cup salted butter (225g), if use unsalted butter, add 1 tsp salt
1 cup confectioners' sugar (125g)
2&3/4 cups all purpose flour (340g)

1. cream soften butter in a large mixing bowl, add salt if butter is unsalted
2. add sugar & cream until light & fluffy
3. sift in flour all at once, mix to combine. Do not overmix!!!
4. cover & chill dough in fridge for 1 hour
5. roll dough out (1/2" thick) on a piece of parchment paper
6. cut dough with a pastry cutter in rectangle, square or triangle, the choice is yours
7. poke top of cookies with a fork to prevent cookies from bubbling
8. bake in preheated oven 150'C for about 45min until light golden brown
9. cut the cookies again when it comes out of the oven, let cool completely

2nd batch done by Facebook friend
Ding Mee Ling

Facebook friend, Agnes Tan:
"Butter Cookie, recipe from Katie Foong... not sure the same taste.. 
cos the oven stop halfway twice..."