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"He so love the WORLD ... He gave His one and only son..."

Sunday, 10 December 2017


Sourdough Bread making can be tedious,
especially you need to wait long hours for the dough to proof.

This is a single proof recipe,
baked on the same day, if you have sufficient time to work on it.

If you do not have a bread machine,
lazy to knead with your palms,
use the stand mixer with the dough hook.
I assure you, it can do the job beautifully.

The procedure can be done in one or two days, 
depending on the flexibility of your time.
It involves 2 stages of preparation of
1. sourdough
2. main dough

Nutri Sourdough Soft Toast

Day 1
Preparation of sourdough, night before
mix together & leave to rise at room temperature until double or up to 24 hours
25g cold sourdough from fridge
25g water
25g bread flour

Day 2
anytime from morning to the afternoon,
stir in 50g water & 
          50g bread flour,
and leave to rise at room temperature, until 2 times its original volume.
It will take about 2 hours. Can do a float test to see if it is ready.

Main dough
150g sourdough starter from the above, use at its peak
165g bread flour
30g spelt flour
3/4 tsp salt
40g sugar
1 egg
55g milk
20g butter/oil

1. knead together all ingredients for 10-15min. depending on the power of your mixer,
    until window panes is reached.
2. shape into a loaf & leave to proof at room temperature until 3X its size (about 3 hours)
3. bake in preheated oven 190'C for 30min
4. tent bread with aluminium foil if it gets too dark on the top.

If you suddenly remember you need a loaf of bread for tomorrow
1) Prepare starter
Take out 60g cold sourdough starter from the fridge, stir in 50g water & 50g bread flour and leave aside at room temperature to rise until 2X its original volume. This will take about 3 hours (1 hours longer than the above recipe).
2) Main dough
Follow Steps 1-4. When shaping is done, leave the bread dough on counter top to proof until 2X its original size (takes about 5-6 hours). Cover & leave in the fridge overnight. Next day, remove from fridge & leave on counter top to continue proof another hour until 3x in size. Bake as recipe.

Monday, 27 November 2017


Crispy fried chicken
in thick teriyaki sauce

Easy to cook and nice to eat.

Teriyaki Chicken
2 chicken thigh, de-boned
corn flour for dusting

Seasoning: mix together in a small bowl
1-2 Tbsp teriyaki sauce
1/2 tsp sugar
1 tsp soya sauce
1/2 cup water

Thickener: 1 tsp corn flour + 2 tsp water

1. heat enough oil to cover the base of a frying pan.
2. coat chicken in a plate of corn flour, shake away the excess
3. when oil is hot, put in one piece of chicken thigh, fry until golden & cooked through
4. remove & drain on a piece of kitchen towel. Fry the next piece
5. when done, pour away the oil & cook seasoning in low heat 
6. when the seasoning starts to boil, add thickener. dish out into a bowl
7. to serve, cut chicken into bite size & pour sauce over the chicken

Sunday, 26 November 2017


Chunks of Pork Belly
cooked in oyster or dark soya sauce
is Hayley & Ethan's favourite

The gravy is thick and the pork belly is juicy. 

To achieve the glossy look
the juicy pork,
fry it in the pan until fragrant before adding water

Oyster Sauce Pork Belly
1 long strip of pork belly, cut into chunks
1" old ginger
3 pips of garlic, whole

1. heat up frying pan, and put pork belly, garlic & ginger into a pan, turning often. 
2. fry until fragrant and the pork shrinks
3. drizzle some water around the sides of pan
4. add oyster sauce, dark soya sauce, salt, pepper & sugar to taste
5. cook until done. Run a chopstick into the meat, if it goes through easily, it is done.
6. dish out & serve

a dash of sugar added will do wonders to this dish.


My grandchildren love lasagna
but often times the herbs and other ingredients are far too much for them to enjoy.

I have this simple and easy to cook lasagna
using their favourite spaghetti sauce:

As for the pasta
I get these dried pasta sheets

Easy Lasagna
200g ground lean beef
1 bottle spaghetti sauce, any of your choice
1 cup milk, divided
1 large onions, chopped
mozzarella cheese
6 pasta sheets 3.5"x7", dry type
4 slices cheddar cheese for topping

1. fry onions with some olive oil in the pan, until fragrant
2. add minced beef & fry
3. add spaghetti sauce & cook until beef is almost done, add 1/2 the milk
4. remove from heat
5. spoon 1/4 of the sauce into a 7" square pan
6. sprinkle mozzarella cheese on the sauce
7. cover the sauce with a layer of pasta sheet, spread 1/4 of the sauce on top
8. sprinkle cheese & repeat No.7
9. on top of the last spread of sauce, arrange the cheddar cheese
10. drizzle the remaining 1/2 cup of milk around the sides of pan
11. bake covered with aluminium foil in preheated oven 190'C for 20min
12. remove foil & bake another 25min
13. allow lasagna to cool for 15min before serving


Cheesecake made with Oreo biscuits
this is what I am referring to.

Yes, my grandchildren love cheesecake
they like Oreo biscuits
I combine them both and they say

Thanks to Adeline Song Jun Ling
who advised me to retain the cream from the biscuits
cream together with the cheese.

The cake comes out great!

Oreo Cheesecake

Base: 170g oreo biscuits, cream removed
          70g butter, melted

1 Tbsp gelatin
80g hot water
250g cream cheese, room temperature
90g Oreo cream + sugar
200ml whipping cream
80g milk
1 tsp lemon juice (optional)

Topping: 8 pieces oreo biscuits, broken into 3s or 1/4s

1. crush oreo biscuits until fine, mix in melted butter
2. press firmly into the base of a 7"pan
3. leave to chill in fridge for 2 hours
4. dissolve gelatin in hot water, and allow to cool. Heat up if necessary.
5. whip cream & leave aside
6. cream cheese with sugar mixture until blended
7. add whipped cream, gelatin mixture and milk
8. pour filling on to the oreo biscuit base
9. break oreo biscuits & arrange on top of the cheese filling
10. chill for 4 hours before serving 

Sunday, 12 November 2017


Thank you Sherry Peris
for sharing this recipe.

Never realised that it could be done so easily!

Oven Baked Crunchy Chickpea

200g chickpea -
1. soak overnight
2. boil until soft
3. dry with kitchen towels & leave to air dry
4. season with garlic salt, salt or any of your favourite herbs 
5. bake in preheated oven 230'C for 30-45 min until browned & crunchy


This is Orange flavoured Mini bun
is naturally yeasted,
combining both orange yeast water and sourdough

It has a strong Orange flavour
with added orange peel to enhance its flavour.

No milk and no egg is required.

Just orange yeast water

Sourdough Orange Mini Loaf
200g stiff starter, 50% hydration
250g bread flour
70g wholemeal flour
250g orange yeast water
40g sugar
1 tsp salt
70g orange peel & raisins

1. starter, flours, yeast water and sugar into the bread machine, bread dough cycle 30min
2. 3 min before the programme ends, add salt & fruits
3. remove, shape & place in mini loaf pans
4. allow to proof at room temperature until about 75% more of its original size
5. cold retard 12 hours
6. remove loaves from fridge & thaw for 1.5 hours
7. bake in preheated oven 200'C 1st 15min. another 20min at 175'C (total 35min)

Thursday, 9 November 2017


I like pineapples
I like sweet pineapples
Just discovered that I love pineapple pie

The pineapple filling is juicy and sweet with a tint of sour, 
the crust is crispy and fragrant

I have adapted this recipe from 

The preparation in 2 stages
1st the filling, then follow by the pie crust

Pineapple Filling (chunky type)
300g pineapple, diced
60g sugar
1/16 tsp cinnamon powder
2 cloves
1/2 Tbsp cornstarch

1. combine pineapple pieces, sugar, cinnamon powder & cloves in a pot
2. leave aside for 10min for the pineapple to release the juice
3. cook on medium heat until the pineapple turns translucent & soft
4. remove cloves, stir in cornstarch & return to heat
5. continue cooking until slightly thicken
6. allow filling to cool down before using

Pie Skin
150g all purpose flour
80g cold salted butter
1/2 Tbsp icing sugar
25g whipping cream
1 Tbsp water (if needed to bind the dough)
egg yolk for eggwash

1. rub butter into flour & icing sugar
2. add whipping cream when mixture resembles fine bread crumbs
3. gently press dough to form a lump, add water if necessary
4. cover the dough & chill for 1 hour
5. remove dough from fridge & roll 3/4 of the dough between 2 sheets of plastic
6. fit the rolled dough into a 6" pie dish, gently press down the bottom & sides
7. roll out flat the balance dough between 2 plastic also
8. put both the pie base & rolled dough to chill while preheating the oven to 180'C
9. place filling into pie base & level it
10. form lattice top with the rolled dough cut into strips
11. to have a neat sides, go round it with strip of dough
12. egg wash the pie before sending into the oven
13. bake for 40min until done.


Candied orange peels 
are good as a snack
as ingredients for some fruity bakes like cakes and bread

Homemade ones are fresh and the taste is marvelous.

Candied Orange Peel
3 large Sunkist oranges
280g sugar
180g water

1. rinse the oranges & cut the top & bottom off the orange
2. cut the fruit into quarters & remove the skin
3. cut the skin into strips & scrape away part of the white pith
4. bring to a boil the orange strips with enough water to cover it
5. once boiled, drain & repeat (4)
6. stir together sugar & water in a pot, bring it to simmer
7. add the peel and continue to simmer until the peels appear translucent.
    Do not stir to avoid crystalization, but can swirl the pot or press in the peels
8. remove peels & spread to dry, may take a day or 2
9. store in air tight containers or fridge

Wednesday, 8 November 2017


Long Bean one pot rice
sounds easy

 Not so, if you want to add colour to your meal.

The ingredients are:

1) rinse rice & add sufficient water for working, leave aside
2) fry beaten egg as if a pancake. Then roll up & cut into strips
3) fry long beans until slightly soft, remove
4) add 1 Tbsp oil into the pan & fry garlic until fragrant
5) add soaked dried prawns & continue stir frying
6) transfer the fried dried prawns into the rice pot or steamer to cook together
7) when done, add fried long beans & egg strips & chili (if using)
8) serve