A Time To Share

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

Sunday, 29 June 2014

TAU HUA LAO-BAN STYLE



Lao Ban, 
a brand name for soya beancurd, 
is a popular dessert in Singapore. 
Now, more brands have emerged
 to compete with the pricing and variation in colour & taste.  
Nevertheless,
I like it plain, how about you?


After making some adjustments to my liking,
I have come up with this recipe, 
Hope you like it.


Served chilled
overturned on a plate



Tuesday, 24 June 2014

POUND CAKE


Pound Cake 
is actually a cake having its 3 main ingredients 
in equal weight, i.e one pound each of  flour, sugar & butter

These days people are more health conscious 
and tend to consume less sugar and less fat

Nevertheless, pound cake is welcomed with slight reduction in sugar.



Notes:
1) To avoid cracking & hard crust, do not fill more than 1/2 the height of pan
2) Gluten is produced if batter is over-mix, this cause domed top
3) Do not use black pan as it cause over-browning of side & bottom of cake

PAU




Pau is no big deal?

Not so, when you actually do it hands-on.

The skin tends to wrinkle, and it will not rise as you want it to.

This recipe is printed on the box of Blue Key Pau Flour



I did it!
You can still see some wrinkle?
I think this is my best so far :)

Monday, 23 June 2014

ANGKU KUIH





Just bought a pink angku mould, can't wait to try it out!

I decided to try kimmy's recipe @http://kimmy-cookingpleasure.blogspot.com


Angku ready to steam



Filling rolled into balls











Instead of the red colouring, I used pandan leaf juice

Sweet smell but the colour not nice

The orange colour ones, I used sweet potato instead:


To conclude:
1) Traditional angku kuih is meant to be red, 
     so cannot avoid red colouring to make it attractive
2) orange or purple sweet potato give nice colour, 
3) with pandan leaf juice, colour may be dull
4) both the recipe give soft angku skin, but the one with sweet potato is softer
5) I have tried replacing the filling with 2 tsp peanut mixture as follows:
    mix 100g peanut, roasted & blended o small pieces
    with  60g sugar






Friday, 20 June 2014

CHOW LONN




Grandma's preparation.
This is just duck egg salted with the residue from red yeast rice wine.




My grandmother is a Hu Chew Noin
She came from Fuzhou,
China

She married and stayed in "San Tiaw Lu", today better known as Simpang Tiga,  Sitiawan. When my grandfather passed away, the youngest uncle was only a toddler.  She single handedly raised up her 7 children, 6 boys and a girl. Although she could not afford to send her children to university education, all of them were able to learn, and master a skill to earn a good living.

Her cooking is more of simple and with inexpensive ingredients.  Nevertheless, all of us grandchildren, including her own children missed the dishes she prepared for us during Chinese New Year celebration. Simple it might be, but it was prepared with much patience and abundance of her love for us.


400 ml water
200g salt
5 duck eggs, wiped clean
5-10 Tablespoon wine residue (CHOW)

1) Boil together salt & water
2) leave to cool
3) put eggs in a bottle
4) mix wine residue (Chow) into the cooled salt solution
5) pour into the bottle & cover
6) leave for 21 days and hard boil it to enjoy.


Monday, 16 June 2014

BAKED TERRIYAKI CHICKEN RICE


Hayley:" Mama, can you bake for me terriyaki chicken rice?"
Mama:" Ha? You just had it yesterday."
Hayley:"But I love it, it is so yummy!"
Mama:" OK, I will bake again tomorrow."
Hayley:" Mama, Can you cook more sauce? I like it with more sauce."
Mama:" fine."




2 drumsticks, partly de-boned
marinate with 
1 Tbsp terriyaki sauce
1 Tbsp soya sauce
1/4 tsp dark soya sauce
sugar, salt & pepper to taste

1 bowl cooked rice, in baking bowl
1& 1/2 slice cheese
1/2 Tbsp oil 

1) heat oil in a pan, lightly fry drumsticks until cooked
2) add marinate sauce and some water
3) when boil, remove from heat
4) arrange drumsticks on top of the rice, pour in some sauce
5) put pieces of cheese on the chicken
6) bake in toaster oven until golden
7) garnish with boiled vegetable, serve hot


Sunday, 15 June 2014

CRISPY ROAST PORK


Who does not like
Crispy Roast Pork Belly?

When we were young
we do not get to eat as much roast pork

Roast Pork 
is only served during occasions
such as
 Festivals or Celebrations


I love Roast Pork
especially those with crackling sound when I bite into it!


After numerous trials & errors
I have finally settled with this crispy roast pork
which I gladly share with you






CRISPY ROAST PORK
1 slice 2" width pork belly with skin intact
salt & vinegar for spreading on skin

Seasoning
1/4 tsp 5-spice powder mix with
3/4 tsp salt
1/2 tsp sugar

Method:
1) clean pork belly, scrap off any dirt or hair
2) blanch in boiling water for 15-20min, drain & wipe dry
3) With a fork, poke holes on the skin, taking care not to go into the fat layer
4) rub some salt on the skin.
5) turn the pork belly over & make some shallow slits into the meat
6) rub seasoning onto the meat side
7) leave in the fridge, skin side up, overnight
8) after 24 hours, rub a little vinegar on the skin, not too much to wet the skin!
9) rub another layer of salt on the skin & leave aside 30min
10) bake skin side up in preheated oven 200'C for 15-20min
11) take out & pat dry the skin with paper towel
12) increase heat to 250'C for another 20-30 min for the skin to crack!

Note:
1) shift the pork belly to higher shelf to grille if temperature is not hot enough!
2) always try to keep the skin dry 

Thursday, 12 June 2014

MUMMY'S FISHES (BOOK 2)

Are you ready for the Second Book?

Watch out -  there is a lesson learnt from the story!

Simply wonderful for such a tender age!

Page 1

Page 2

Page 3

Page 4

Page 5

Page 6

Page 7

Page 8

Page 9

Page 10

Page 11


Tuesday, 10 June 2014

MUMMY'S FISHES (BOOK 1)

May I introduce to you this little booklet:

Title: Mummy's Fishes
Writer: Master Ethan Lim (@ tender age of 6)
Illustrated & Drawn by: Master Ethan Lim 


Page 1

Page 2

Page 3

Page 4

Page 5

Page 6

Page 7

Page 8

Page 9

Page 10

Page 11

Page 12

Want to know more?

Look out for the 2nd Book -  to be out soon!