A Time To Share

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

Tuesday, 20 March 2018


Salted Egg Powder

I love salted eggs.
I make my own salted eggs with duck eggs.

In my eagerness to try making some salted egg powder,
I referred to Guaishushu1.com for this recipe.

When it was finally done, 
while recording the recipe,
I realized that I have wrongly read his recipe,
'20 salted egg yolk & 20g milk powder'.

Instead, I have used:
50g salted egg yolk (3 yolks)
50g milk powder

1. clean salted egg yolks, make sure no whites is attched to the yolk
2. bake the salted egg yolk in a preheated oven 150'C for 10min
3. mash the yolks & continue baking another 5 min until cooked
4. blend together the baked salted egg yolk with milk powder, until fine
5. bake again @100'C for at least 30min, with oven door slightly ajar to air dry 
6. spread out the egg yolk powder & leave in the fridge for 1 night
7. sift and store in the fridge in air tight container.
    If you prefer it drier, leave in fridge with caps open to draw out remaining moisture

The final product looks good as you can see in the photo. 
It is also aromatic. I may get a different taste when cooking
some savoury Chinese dishes with it. Other than that, I think
it should be fine. Will update you if I encounter any problem
using it. In the mean time, keep my fingers crossed.

Sunday, 18 March 2018


Hokkaido Snow Bread
shared by Madeline Yeo on Facebook

Hokkaido Snow Bread
is a rich bread,
combining whipping cream, butter and milk.

It is wonderfully spongy and soft.

Hokkaido Snow Bread
70g whipping cream
120g fresh milk
1 large egg
1/2 tsp salt
20g sugar (I added extra 20g)
320g bread flour
1 tsp yeast
50g unsalted butter 

1. all ingredients into the bread machine, bread dough cycle 1.5hrs
2. divide dough into buns or loaves
3. shape, and leave aside for 2nd proofing, 1 hour
4. brush top of bun with fresh milk
5. bake in preheated oven 175'C for 25min for buns, but 35min for loaves


Introducing to you 2 herbal Water Kefir Drink
for both your guts and your eyes!

These are very refreshing! 

(1) Wolfberries/Gojiberries & Osmanthus buds

(2) Wolfberries/Gojiberries & Chrysanthemum buds

Wolfberries or Gojiberries
has long been used to improve eyesight,
strengthen vision and moisten dry eyes.

Osmanthus Buds 
besides complementing Gojiberries with the same function,
it also helps to improve skin complexion!
One stone kills 2 birds!

Chrysanthemum Buds 
is good for treating blurred vision, dry and sore eyes,
especially for those working in front of computers.

How about incorporating some of these Chinese herbs into Water kefir
instead of boiling and steeping them in hot water?

Simply add some into Water Kefir during 2F,
and you will have a health drink
for your guts and your eyes
improved complexion!



is a popular breakfast treat in Singapore.

It is easily available in markets and food courts.
It was there that I first tasted it...

Chwee Kueh
40g rice flour
1/2 Tbsp corn flour
1/4 tsp salt
1/2 tsp cooking oil
60g water
60g boiling water

1) oil 6 pieces tart moulds, and steam in a hot steamer
2) combine rice flour, corn flour & salt with water
3) add boiling water & oil, mix well
4) pour into heated moulds & steam for 20min
5) allow to cool before removing from moulds

Chwee Kueh is served with a preserved radish topping.
It can be easily prepared as follows:

1/2 pkt preserved radish, chopped
2 garlic, minced
1/2 Tbsp dried shrimps, soaked & chopped
1/2 Tbsp cooking oil
soya sauce, sugar and pepper to taste
some dark soya sauce, optional

1. heat oil in wok, fry garlic & dried shrimp until fragrant
2. add preserved radish & fry until quite dry
3. add a little water and allow to simmer
4. add seasoning, and a pinch of wheat flour
5. dish up & scoop onto chwee kueh and serve.


Yam Kau Yuk
is a popular dish in the coffee shop, or joo chou shop.

These Yam Kau Yuk bowls take long time to steam to perfection. 
The meat should be soft and tender,
whereas, the yam must remain in pieces!

They are usually prepared days ahead and frozen until required.

I love kau yuk.
So whenever I cook this dish,
I will cook an extra bowl to freeze.

Yam Kau Yuk
Spread out to see the pork belly and soften skin attached

Yam Kau Yuk
 can either be done in a slow cooker,
as the first photo, steamed in an electric lunch box.

Yam Kau Yuk

1 pc Pork Belly (2"x 4")
         - lightly fried whole in oil & sliced 1/2" thick
            (can use roast pork belly, no need to fry)

Yam - peeled & sliced 1/2" thick & fried in oil

Other ingredients
1 Tbsp oil
2 shallots - sliced
3 pips garlic - minced

mix together in a small bowl
1 cube red fermented curd, tau joo- mashed
1.5 cup water
1 Tbsp oyster sauce
1/2 Tbsp sugar
2 Tbsp soya sauce
1/2 Tbsp dark soya sauce, optional

1) Arrange (alternating) yam & pork slices in a steaming bowl
2) heat oil, fry shallots & garlic until fragrant
3) add the bowl of sauce, simmer awhile
4) pour sauce over the pork 
5) steam or double boil in an electric lunch box 
     or slow cooker for 1.5 hours, until done.

Sunday, 4 March 2018


While the bloggers were excited over Indonesian layer cake
Barry Apek has come up with 


This is a layer cake 
baked with less egg & butter,
as such it is not as rich as the Indonesian Layer Cake.

As Barry Apek puts it,
the taste is absolutely heavenly, even without the chocolate ganache.

This is only a 7" cake.
It was finished before I could cook the ganache.

Perhaps you may like to try your hands on it:


(A) Almond Paste (100g)
55g almond meal
26g caster sugar
8g honey
11g hot water

(B) Cake
125g butter
2 yolks, 4 whites
50g caster sugar
60g icing sugar
75g corn flour
55g cake flour
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp cream of tartar

(C) Chocolate Ganache
80g chocolate
120g whipping cream
1 Tbsp golden syrup


1) combine all ingredients of almond paste (A) 
2) and give it a blitz in the blender until fine, leave aside
3) beat butter together with icing sugar, vanilla extract & salt until light & creamy
4) add yolks & continue beating until fluffy
5) add almond paste & beat until incorporated, set aside
7) Beat egg white, cream of tartar & sugar until stiff and glossy
8) fold into egg batter
9) gently fold in sifted flours in 3 additions
10) scoop some batter into a lined 7" square tin, spread evenly
11) bake using grille mode 200-225'C until brown (about 3min)
12) scoop the next layer, continue until the batter is finished.
13) when done, leave on rack to cool before unmoulding
14) trim off the edges of the cake & set aside in fridge to cool

1) gently heat cream to just boiling
2) pour into chocolate, and leave for a minute before stirring until even
3) add syrup & stir until smooth
4) place cake on a cooling rack
5) gently pour the ganache over the cake, let it run over the side 
6) use a spoon to gently guide the flow of chocolate
7) leave it to set


I like hawkers' food

Apom Manis is one that I like most.
I still remember so many years back for RM 1 I can get 4 pieces
Now, I can only get 1 piece!

In fact I have been trying to make some but failed many times.
I want it to be as thin as the hawkers selling.
I want it to be crispy on the outside and soft on the inside.

I used uncooked rice, cooked rice, fermenting it overnight,
the procedure was long and tedious!

After many failed trials, I opt for rice flour
short hours of fermenting.

If you are a fan of Apom Manis, you may like to try your hands on it.

Apom Manis
7 Tbsp rice flour
2 Tbsp plain flour
1 egg
1 Tbsp sugar (can add more if you have a sweet tooth)
1/8 tsp salt
150g coconut milk (no need thick, can be diluted)
1/4 tsp instant yeast

1. mix all ingredients and leave aside to proof for 2 hours
2. strain the mixture, and you are ready to fry
3. heat up a small wok and oil it for the 1st or 2nd piece so that it will not stick
4. pour a small ladle of batter into the wok & swirl the wok, like the hawkers do
5. cover & let cook until the sides starts to brown.
6. you may remove once cooked
7.  if you like it brown on the other side, just turn and cook the other side
8.  enjoy


Nonya Kaya Potong

We are familiar with Kaya spread on toast. 

All heads turned when Rosalind Chiew posted this 
Nonya Kaya Potong.  

This nostalgic Kaya Potong is steamed
in Jacobs cream crackers rectangular biscuit box 
which many of us are familiar with. 

Many of those who know about this seri Kaya, 
gave thumbs up for it, 
while others like me were eager to try steaming one! 

Thank you Rosalind Chiew for this recipe. 
Curiosity has made me rolled up my sleeves 
stand by the stove stirring. ....

 1:1:1 ratio 
of eggs : white sugar : santan.

1 pandan leaf, cut

1. I used only 2/3 of the amount of sugar
2. Duck eggs are recommended for better taste

  1. Stir the eggs & sugar till combine.The mixture will be smooth & slightly shiny.
  2. Sieve into a bowl. 
  3. Add 1/2 of the santan & continue to stir over stove using double boiler (baine maire).

4. Add the remaining santan slowly & pandan leaves, continue to stir till all sugar dissolve.
5. Continue stirring till the mixture is slightly thicken (abt 1hr ) 
6. Remove from baine maire & pour into a parchment lined steaming tray 


7. Cover with parchment paper & aluminium foil.
8. steam in a slow cooker @ low temp for 8 hrs 
9. Let it cool before cutting.

Wednesday, 28 February 2018


Sze Sen Tang

A commonly used herbal remedy

helps to restore health condition, 
eradicate tiredness 
and improve appetite. 

It will also remove body heat 
and improve digestive system.

It consists of 4 herbs, 
(as shown in the photo above)
namely Fook Leng 茯苓, Huai San 淮山, LIAN tze 蓮子and sze suck 芡实
@20g each. 

This is a mild herbal soup.
It suits everybody, 
whether healthy, feeble, young or old.

As such, it is a good soup to prepare for the whole family.

Just add some lean meat (pork)
and boil for two hours or more.

Salt can be added to taste.

You may like to add some dried longan 
to make it more palatable to little children. 

Monday, 26 February 2018


The first stuffed toy I made 5 years ago,
for my grandson, Ethan,
was a little Dachshund
which he still keeps with him in his bed.

Little children do love stuffed toys.

I made this second one (bigger than Ethan's one),
 for little Hannah who is 18 months old.

She loves cats, dogs and birds.

When our 4 daughters were young,
we had pets like tortoise, rabbits and dogs at home.

Dachshund, one of our pet dog, is light brown in colour.
It was given by my brother-in-law, Doa Ming when he and his family were residing in Ipoh.
Dachshund is a very smart dog so we gave him the name - 


It was a playful dog which my children loved to play with.
He barked loudly 
and chased away cats and birds from the compound.

He would catch and bite snakes and bring it to the door to show us!
but then, 
my girls would be screaming away!