A Time To Share

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

Tuesday, 23 August 2016


These little sweet buns
spongy to the touch
sweet to your taste buds
pleasing to your eyes
if you care to add some toppings

They can be shaped to your liking
whether round or oblong
or flower shaped

If you like variety
have them filled with red bean paste
shredded coconut
 lotus seed paste
blended peanuts

savoury buns
you can stuff them with
chicken floss
ham & cheese 
cheese alone

You will never stop in one only


50g bread flour
250ml water

1) mix flour & water and cook over medium heat, stirring
2) when you can see the bottom of pot while stirring, it is ready
3) leave to cool before using
4) can be kept in fridge for 2-3 days if not using yet

120g tangzhong
125ml milk 
1 tsp salt
1 large egg
30g butter
350g bread flour
7g milk powder
55g sugar
2 tsp yeast

1) Put all ingredients in bread machine, bread dough cycle 1:30min
2) shape, put buns on lined baking tray to rise until double
3) bake in preheated oven 175'C for 25min

Monday, 22 August 2016


Pastor Molly forwarded this message to me
I found it to be encouraging
So I am sharing with you
if you care to read on:

Heavy rains remind us of challenges in life
Never ask for a lighter rain
just pray to God 
for a better umbrella
Life is not about finding the right person
but creating the right relationship
It's not how we care in the beginning
but how much we care till the very end

Some people always throw stones in your path
It depends on what you make with them
A wall or a bridge?
Remember you are the architect of your life

Search for a good heart
but don't search for a beautiful face
coz beautiful things are not always good
but good things are always beautiful

It's not important to hold 
all the good cards in life
but it's important how well you play
with the cards you hold

Often when we lose all hope and 
think this is the end
remember God and pray
it's just a bend, not the end!

Have faith and have a successful life
One of the basic differences between God and human is
God gives, gives and forgives
But human gets, gets and forgets

If you think it is your alarm clock 
that woke you up this morning
try putting it beside a dead body and
you will realize that it is the Grace of God that woke you up 

It is the Grace of God that brought me this far
It is the Faith in God that guide me through life
Never give up as Grace of God is at your door steps
Trust and have Faith in God, He will take care of it all

Sunday, 21 August 2016


Cruellers or 'You Tiao'

dipped in a cup of hot coffee or soya bean milk
is a favorite breakfast
amongst the Chinese community in Asia

Other times
these cruellers are cut & served
with a bowl of plain porridge
porridge with minced pork, peanuts, oyster and century egg

When they are sliced lengthwise
filled with minced prawn paste
 deep fried to get the extra crunch
and served as a dish during meal times

A good you tiao should be crispy on the outside
and soft inside
with honeycomb-like texture
shown in the photo above

This recipe has been adapted from mykitch3n

Alum, ammonia and baking soda 
have been omitted 
but instead added baking powder

It is just like stall bought 
except not so salty


200ml water
220g bread flour
1/2 tsp instant yeast
1 tsp sugar
1/2 tsp baking powder
1 tsp salt (add more if you like stall bought taste)
1 Tbsp oil

More flour for dusting
Oil for deep frying

1) all ingredients into the bread machine, dough cycle to knead only
2) once completed kneading, work the sticky dough on a floured surface
3) shape dough into 2 length of 2" broad rod, cover  & let rest 45min
4) lightly flatten the dough to 1cm thick & 5cm wide
5) cut dough into strips of 2 cm & let stand for 10-15min
6) heat oil in a wok
7) wet a skewer & press lengthwise in the middle across a strip of dough
8) put another strip on top & do the same
9) hold both ends of the pair, pull lightly to fit the diameter of oil in your wok
10) carefully put it into the hot oil
11) turn and toss as soon as the dough is surfaced so that the you tiao can expand
12) fry until golden

Monday, 8 August 2016


Siu Mai Dumbling 
my grandson's favourite

It has intense flavour of pork
if you do not like pork
you can very well replace the filling with chicken

Siu Mai comes in different sizes
big or small
served in groups of 3 or 4
in Dimsum Restaurants

Recipe for Siu Mai is rather simple
according to Gui Shu Shu

I have adapted the recipe from his

400g pork belly, minced
100g prawns, chopped
1 Tbsp corn starch
2 tsp light soya sauce
1 tsp Chinese cooking wine
2 tsp sesame seed oil
1/2 tsp pepper
pinch if salt

wrappers: 30 wanton skin cut into rounds

Garnish: either green pea, salted egg yolk or wolfberries

1) combine all ingredients & stir well with chopsticks
2) marinate for 1 hour in the fridge
3) scoop 2 heaped Tbsp of filling & wrap with a wanton skin
4) bring in the sides & pat into position with some water
5) leave the top exposed, and let it stand on oiled surface
6) decorate with a wolfberry
7) steam for 8-10 min until skewer inserted comes out clean
8) serve hot!


can be bought from Bakery Shops
homemade type or the Branded Golden Syrup

I have used both in Mooncake making

If you like to try 
making some yourself
which I usually do if I have the time
This is the easy recipe:


300g sugar
200g water
4-5 slices lemon

1) all ingredients into a saucepan & simmer until golden colour
2) remove dried lemon slices
3) keep for 2 weeks before using

Sunday, 7 August 2016


The 15th day of the Eigth month
In the Chinese calendar
 the Lantern Festival
widely known as
Mid-Autumn Festival

In the olden days
when we were young
We liked to parade with colourful lanterns 
Which came In different shapes and combination of Colour
all of them had the shape of
birds, flowers, rabbits etc

The best part was
we could choose animal or shape what we like
because mummy always brought us to the shop to buy 

As time went by
battery operated lanterns had been introduced

It was more convenient
not like those days when the candle light
could easily been blown off with the slightest wind

We preferred candle lit ones
because we could buy new ones every year
while battery operated ones were made to last!

Mid-Autumn Festival
a time for family reunion

The family would gather after dinner
enjoy the different types of mooncakes 
and seeping their favorite Chinese tea

Children would have their own programe
Together with their cousins
they lighted their lanterns
paraded up and down the road
singing and playing

Making Mooncake can be a tedious job
 I am anxious to make
during this Festive Season
where the whole town is talking about it.

I learnt to make Mooncake quite sometime ago
in a local Community Centre
The method could be old
I have used the modern appliances
to speed up the job!


Ingredients for Skin:(12 pices)
213g Plain Flour 120g 
62g peanut or corn oil 30g
140g syrup 70g
3/4 tsp alkali water 1/2tsp

A) 12 salted egg yolk

B) 12 portion of 100g each of Lotus seed paste or red bean paste
     12 tsp of melon seed, roasted

C) egg wash: 1 egg yolk+1 tsp water, strain before using

1) mix ingredients for skin & leave aside for 3 hours or more
2) clean salted egg yolk with some chinese wine to remove the smell
3) drain and steam egg yolk for 20min until cooked, let cool
4) add 1 tsp melon seeds to a portion of the lotus seed paste & press in
5) wrap an egg yolk inside, make into a ball & put aside
6) after 3 hours, divide skin into 35g each (12 balls)
7) press a ball on your palm & put one filling ball in the centre
8) wrap round the filling by slowly pushing the pastry up & pressing in the filling
9) when completely covered, sieve some flour on the wooden mould 
10) sieve flour on the ball on your hand too, especially the sides
11) press the ball into the mould firmly
12) knock on the side of mould twice, front once & the mooncake will be out
13) leave on a piece of grease proof paper, on the baking tray
14) when all done, bake in preheated oven 180'C for 5-8min
15) remove & quickly spray water on the cakes, let cool for 10min
16) egg wash cakes & bake for another 20min until brown
17) leave to cool on wire rack

1) The skin will not break easily if you rest the dough at least 3 hours or more
2) mooncake needs to be cooled down immediately after 1st bake
3) how the mooncake look depends on your egg wash. Do not brush too much
4) mooncake taste best when eaten after 1 to 2 days


Traditional Moobcake
usually stuffed with either

Lotus Seed Paste
Red Bean Paste

Salted egg inside the cake represents the moon
you can either have it plain
with salted egg yolk, 1, 2, 3, or even 4

It involves long hours of work
in order to get this paste ready
so many choose to buy from the baking store
you can choose sweet or less sweet

This is a recipe that I learnt long time ago
have not posted

Finally I have the time 
to practice
pen down to share with you if you are interested

Lotus Seed Paste
600g dried lotus seed, no skin type
400g corn oil
450g sugar

1) wash lotus seeds & pour boiling water to soak for 20min 
2) open the seeds & remove shoots
3) add enough water & boil in pressure cooker (bean function)
4) when cooled, blend or pulse until fine, add water if necessary
5) with medium heat, heat up 100g oil & 100g sugar in a kuali, until brown
6) add blended lotus seed & fry, make sure it does not stick to the bottom of the kuali
7) add oil & sugar alternately (about 100g each time) until all absorbed 
8) when paste leaves side of the kuali & form a lump, it is time to remove & let cool
9) the frying takes about an hour or more 

1) leave the filling to cool down for a day before using
2) do not put in the fridge if you want it to remain smooth for mooncake
3) can pour a layer of oil on top if you want to keep it longer up to 2 weeks


So many people have tried baking 
Black Sesame Chifon Cake 
I decided to try 
I was attracted to the photo in 
Sonia aka Nasi Lemak Lover's blog

I do not have a tube pan
I tried her recipe below using 2 bread pan instead

Ingredients:(for 8" tube pan)
A) 4 egg yolk (A size)
    15g caster sugar
    60g corn oil
    60g milk
    70g cake flour
    20g pure black sesame powder

B) 4 egg white (A size)
     70g sugar
    1/4 tsp cream of tarter or
    1/2 tsp lemon juice

1) beat egg yolk with sugar & add in the rest of the A ingredients
2) stir to combine & leave aside
3) beat egg white with cream of tarter
4) add sugar in 3 additions & beat until stiff peak
5) bring 1/3 of the meringue to mix with egg yolk
6) after mixing, fold into the meringue. Do not overmix
7) pour cake into pan 80% full
8) bake in preheated oven 170'C for 35-40min
9) over-turn on cooling rack to cool
10) unmould when cooled

Friday, 5 August 2016


My grandson 
loves to write stories 

This is the first book
written and illustrated all by himself
at the tender age of six

He gathers information that he has learnt
put it down in his own words

This is his first work
I am sure you agree with me that
it is a good attempt

Realizing that he is
he has the patience
we encourage him to continue writing

Tuesday, 2 August 2016


No one is stronger than You, O God
Your right hand, O Lord, smashes the enemy. 
In the greatness of your Majesty,
You overthrow those who rise against You

Let all that I am praise the Lord. 
O Lord my God, how great You are 
You place the world on its foundation,
In wisdom you created everything on the earth.

I will exalt You my God and King, 
And praise your name forever and ever. 
You are worthy of all praise and honor. 
I will sing with joy about your righteousness

You made the heavens and the earth. 
O Sovereign Lord Nothing is too difficult for You. 
You are great and powerful. 
You perform miraculous signs and wonders,

You are  the same yesterday today and forever
Trust God, commit our ways to Him, 
Rest in Him, the struggles and trials may still be there
but He will give us peace in the midst of them, amen