A Time To Share

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

Thursday, 27 July 2017


Gluten-free Brownies
made from home-blend rice flour

recipe adapted from King Arthur Flour.com

Gluten-free Brownie
A) 150g sugar 
     75g butter
     1/2 tsp salt

B) 1/2 tsp vanilla extract
     35g cocoa powder
     2 eggs

C) 75g rice flour blend*
     1 tsp baking powder

1. heat (A) and stir until sugar dissolves. 
    The melted sugar gives brownies a shiny crust.
2. stir in vanilla, cocoa powder & finally the eggs. Mix until shiny
3. blend in flour blend & baking powder
4. pour batter into a 6" square pan
5. bake in preheated oven 175'C for 30-35min, until top is set.
    Insert a tester in the centre, if it comes out clean or nearly so, 
    or a few wet crumbs or tiny bits of chocolate at the tip of the tester.
6. remove & cool completely before cutting (I cut mine too early)

* Make your own blend
Whisk together:
3.5 oz brown rice/white rice flour
1.4 oz potato starch
0.5 oz tapioca starch


This Sourdough Brownies
recipe is shared by 
Teresa L Greenway from northwestsourdough.com

It is quick and easy to whip up
taste superb too!

113g unsweetened baking chocolate, chopped
200g sugar
113g melted butter
1 tsp vanilla extract
2 large eggs
1/4 tsp salt
1/2 tsp baking soda
160g sourdough starter, can use discard

1. melt chocolate, stir well & remove from heat
2. whip in sugar, melted butter, vanilla, eggs & soda
3. mix in sourdough starter, until just combined
4. pour batter into a lined baking pan
5. bake in preheated oven 175'C for 25-30min

These brownies are quite tender, so must wait until cool to firm up!

Wednesday, 26 July 2017


is a friendship starter
It is given free
is meant to pass down from generations to generations

It has been introduced to us by 
Xiuli Zhang from Singapore.
She has an exceptional passion for Herman Starter.

She cultures Herman 
 distributes to ALL those who show interest in it.

Besides distributing in Singapore
driving Herman to their new homes,
She even posted the Herman to various states in Malaysia, 
paid for the Postage!

All for the love of Herman

History of Herman

 being a friendship Starter
is given free to start a friendship
This is Day 2 Herman

If you are interested, can refer to this link created by Xiuli Zhang
request for Herman starter

Herman is easy to maintain and 
it requires feeding every 5 days
This is how it goes:

Day 1
1/4 cup herman starter
fed with 1/4 cup sugar, 1/4 cup milk and 1/4 cup all purpose flour

Day 2 - 4
stir every day

Day 5
1. take out 1/4 cup to start feeding cycle for the next batch 
    i.e. cycle starts from Day 1-4 again
2. to the remaining herman, add 1/4 cup milk, 1/4 cup all purpose flour
    This is ready to use the next day or 2

Monday, 24 July 2017


There is nothing to shout about 
when we bake a cheese cake
made with kefir cheese is something that we may feel accomplish

I forgot to take a shot before cutting
and here it is
Kefir Cheese Cake

Kefir Cheese Cake
(A) 75g Kefir cheese
      20g fresh milk
      50g butter

(B) 3 eggs, separated
      1/4 tsp cream of tartar
      50g sugar

(C) 50g superfine flour, sifted

1. double boil to melt (A) and leave to cool
2. when cooled, beat in egg yolk & leave aside
3. whip egg white, add cream of tartar & sugar until stiff peaks
4. mix 1/2 meringue to cheese mixture until combine
5. then transfer the lot and mix gently into the meringue, fold in sifted flour
6. pour into lined pan, knock pan on counter to release trapped air bubbles
7. steam bake 160"C for 50min



is Kefir grains cultured in Fresh Milk.

Its taste comes from the milk you use.
So, you will get what you feed the Milk Kefir grains.

Fruit juices
or freshly cut fruits
can be added for varieties in flavour

These probiotic drinks are similar
if not better than Yogurt Drink sold in the Supermarkets

If left to ferment further, you will get a thicker version, yogurt

If longer still, the milk will separate from whey
you will get cheese instead, if given time to drip....

Milk separates from Whey

Dripped 1 day in fridge, you get cheese!
Whey is the green colour water on the right.

I am yet to find out the uses of Whey

Haha, looks interesting?

To culture Milk Kefir
1 tsp milk kefir grains 
500ml fresh milk

1) add milk kefir grains to fresh milk
2) cover with a cloth secured with rubber band
3) leave at room temperature for 1 night
4) next day, chuck in fridge for another day or two
5) strain the grains & transfer the grains to freshly prepared milk
6) the remaining milk is chilled as drink. Fruit can be added here.

1) if milk kefir is left in an aircond room with constant temperature
     you will get a smooth texture of tau huey

To make Kefir Cheese
1) leave the milk kefir in fridge until it separates into milk & whey as shown above
2) strain & remove the grains, pour the milk kefir into a muslin cloth lined container
     to drip. Leave overnight in the fridge.
3) the thick mass is Kefir cheese which you can use to make spread or baking


Sunday, 23 July 2017


A friend asked me for a Gluten Free Bread Recipe...

I like challenges,
so immediately I embark on this mission

After many trials & failures
most importantly
a tinker from Nelson Mansfield, 
I have come up with this
Gluten Free Cranberry Bread

Of course, not forgetting
Dean Brettschneider's 
Gluten free Poppy Seed Bread Recipe
which gave me handles to put together this
Gluten Free Bread Recipe

If you are not into Gluten Free
you may not like the texture except the flavour
because it is not the normal spongy type that you are familiar

If you are, then this is a good loaf to bake.
The crumbs is not crumbly.
It stays well for you to butter it, haha!

Gluten Free Cranberry Bread
A) 120g white rice flour
      30g brown rice flour
      1/2 Tbsp psyllium husks
      2 tsp brown sugar
      1/2 tsp salt
      35g dried cranberry (can double the amount)
      1 tsp active dried yeast

B) 30g soya bean powder dissolved in (I used black bean powder)
     120g hot water & let cool 
      1 Tbsp olive oil
      1 egg
      1/2 tsp cider vinegar

1) In a large bowl combine evenly dry ingredients (A)  
2) In another bowl beat together all wet ingredients (B)
3) mix gently (B) into (A), to form a firm & a little elastic consistency
4) pour dough into a greased loaf tin, cover & leave to proof 60min until almost double
5) bake covered in preheated oven 220'C for 10min
6) remove cover & bake another 10-15min, until the loaf sounds hollow when knocked
7) leave to cool on wire rack

Can use soya bean milk instead of soya bean powder & water



Shared by Joyce Ng (Facebook) from Singapore

Just for sharring! 
Benefits of drinking water kefir and using it on your skin

Drinking Water Kefir can help you achieve your optimal health, strengthen your immune system, and help to prevent diseases of all kinds. Most importantly, it restores good digestion - the key to health and longevity. When your body is out of balance, unfriendly opportunistic bacteria and yeasts can take over - producing irritable and bad digestion, food allergies, headaches, flu, skin rashes, and other more serious disorders. 

Water kefir is something you and your family can drink and use on your skin every day.

Inhibits the growth of unfriendly bacteria and yeasts, and helps beneficial probiotic microorganisms to colonise and thrive in your digestive tract, and throughout the test of the body (skin, eyes, bladder, vagina, nose, throat, etc).Contributes to a healthy immune system.Reduces inflammation.Helps with the digestion of food and micronutrients. 

The KEY for health and longevity is good digestion, and a balance of good bacteria are the essential starting point.Heals, or reduces the symptoms of irritable bowel syndrome IBS)including bloating, indigestion, flatulence, diarrhoea/constipation, nausea, low energy, muscle aches and pains.Heals intestinal dysbiosis and SIBO (small intestine bacterial overgrowth).Increased energy and overall feeling of good health.Can stop unhealthy food cravings, especially for sugars and sweet foods.

Skin complexion and overall condition improves. Brown liver spots / age spots can fade, as can skin tags, moles, warts etc. It can ease or cure many skin conditions, such as psoriasis,eczema and acne.Hair and nails look healthier, and are strengthened and improved.

Liver cleansing, as in traditional Chinese medicine, thus easing aches and joint pains, and benefiting the eyes.Glandular ( endocrine) system (adrenals, thyroid, pituitary, ovaries) benefits. Women have healthier periods, some women have periods start again after early menopause.

A tranquillising effect on the nervous system has helped many who suffer from sleep disorders and insomnia, depression, ADHD and autism

(1) How To Culture?

First of all, we need to know that Kefir grains love mineral
and do not like chlorine

As such, you will need to get : 
a) raw sugar (which is rich in mineral)
b) bottled mineral water (no chlorine)

No specific brand

To Start

This is 1F 
First Fermentation, sugar water & grains

2F here,
Second Fermentation with added fruits

1) 2F can be done in fridge, but need longer hours
2) If you want fizzi drink. do 2F in long neck bottle & leave at room temperature 
    Be careful though, the gas may burst the bottle if you do not open the cover 
    to let out the gas at least once a day!
3) Short term storage:
    Water Kefir Grains wii hibernate in 1F in the fridge, so the grains will stay at the bottom.
    Do not throw away your grains. It is not dead!
4) long term storage 2-4 weeks in fridge, 2F with more sugar 

Monday, 3 July 2017


Cooking for toddlers?
No problem

If you are looking for a gluten free pancake recipe,
this is for you too.

It is easy to make
using only 2 simple ingredients,
1 banana and 1 egg

#TheBigAppleMama.com has this recipe to share with us.

2 Ingredient Pancake
1) take 1 ripe banana, peel the skin & mash with a fork
2) beat in 1 egg & mix well. It is fine if the mixture is lumpy
3) heat up a non-stick pan, lightly grease to avoid sticking to the pan
4) pour a ladle of the mixture onto the hot pan, 4" in diameter
5) cook each side until done

1. If the banana is ripe, these pancakes are sweet enough.
    So, it is not necessary to add maple syrup.
2. Spread with butter if you like.


Herman Loaf
shared by Ann Tan

This is a sweet bread
It has a soft texture.
Many who tasted it,
say it smells good and flavourful

Herman Loaf
180g Japanese bread flour
122 herman
78g hydration
1/4 tsp salt
10g butter

1) mix together flour, herman & water in a BM for 10min, autolyse 30min
2) add salt & butter, knead another 10min, let rest 1 hr
3) snf, repeat another snf after 45min
4) shape & FP 2hrs
5) bake covered @250'C for 20min, opened 220'C for 15min

Sunday, 2 July 2017


Cheese made from Milk Kefir, anyone?

To culture Milk Kefir
1 tsp milk kefir grains
250ml fresh milk

1) combine the 2 & leave on the counter for 24 hours
2) when the milk solids separate from the whey, it is ready to strain
3) strain to remove the kefir grains
4) pour milk kefir into a perforated container lined with muslin cloth
5) keep in fridge to allow whey to drip through slowly
6) cheese is then collected on the muslin cloth.


Have you tried making Pancakes with Sourdough?

Most of us like the thick & fluffy Pancakes.

This one is soft and spongy
with added goodness 
Sourdough, Water Kefir, Chia Seeds & Oats

It is healthy and delicious.

Sourdough Pancakes
(A) 1/3 cup rolled oats, blended
       110g water kefir (either flavoured or plain)
       1 tsp chia seed

(B) 1 egg, beaten
      100g sourdough
      2 tsp honey/syrup
      2 tsp oil/melted butter
      1/8 tsp salt

1) combine (A) blended oats, chia seeds & kefir, set aside
2) beat egg, mix to combine (B)
3) add (A) to (B) & heat up a non-stick frying pan
4) scoop 1/3 cup batter & pour into the pan
5) cook 3-5 min until top of pancake is bubbly
6) flip over & cook the other side
7) serve with your choice of topping


A combination of Sourdough and Yeast Water
produces soft and fragrant bread

Special thanks to Adelinealy Lim
for the recipe and guidance

This recipe produces 2 loaves as shown in the photos above

There was hydration problem during my 1st bake
but it still gave me 2 wonderful loaves in 2 loaf pans
as shown here

Still good isn't it?

If you like to try your hands on it, here is the recipe shared by Adelinealy Lim

Adelinealy Wholemeal SD Loaf
A) 50g grape yeast water/water
     100g HP flour
     50g SD starter

B) 200g stiff starter from (A)
     250g HP flour
     70g wholemeal flour
     250g water/yeast water
     40g sugar
1) mix (A) and rest in RT until double/overnight
2) mix (A) & (B) in BM for 10min, autolyse 1 hour
3) after 1 hr add 1&1/4 tsp salt 
4) add 64g active SD (optional, as a booster)
5) knead in BM for 30min, transfer to a square container
6) after 45min, snf 2X @ 45min interval
7) cold retard in fridge for 20 hours
8) pre-shape - rest 30min
9) shape - final proof 3.5hrs 
10) preheat oven 30min & bake covered @ 250'C for 20min
11) open cover & bake another 20min @ 200'C

1. temp. & timing can be adjusted according to your oven performance
2. tent bread if necessary


Wednesday, 28 June 2017


De-hydrated Sourdough

To activate:
1/4 cup water
1/4 cup bread flour

Day 1
1. mix together water & bread flour
2. mix in the de-hydrated sourdough, stir well
3. cover loosely with the cap of the bottle. Do not screw tight!
4. leave aside for 12-18 hours

5. after 12-18 hours
    give it a good stir, add above ingredients again-1/4 cup water & 1/4 cup BF
6. stir well & leave aside for 12-18 hours

Day 2
1. take out 50g of the sourdough to feed & keep the rest in the fridge, covered
2. feed the sourdough with equal amount of water and bread flour as follows:
3. leave aside for 8-12 hours
4. take out 50g sourdough from the batch & feed as follows:
5. keep on discarding & feeding until you see an active sourdough, i.e. a lot of bubbles

To feed:
with equal weight of sourdough, water and flour i.e.
50g sourdough starter
50g water
50g bread flour

1) sourdough is ready for baking 
     a. when it rises to more than double its original volume within 3 hours
     b. if you scoop some sourdough to put in a cup of water, it will float (float test)

2) if you receive wet sourdough starter, just start with the feeding regime.


An easy Sourdough Loaf
with the help of a Bread machine

Of course, you can omit the Roll Oats Topping 
if you prefer it plain

Sourdough Rolled Oats Soft Loaf
100g Sourdough
230g bread flour
20g raw rolled oats
30g brown sugar
160g (1 egg+fresh milk)
20g butter
1 tsp salt

Day 1
1. knead all ingredients to form a dough, cover & leave aside 60min
2. knead to de-gas, cover & leave in fridge 15-24 hours
Day 2
3. thaw dough @ RT for 40min
4. shape & put into a loaf pan, proof 3 hours until 2.5 in size
5. egg wash loaf & sprinkle roll oats on top, press in oats
6. bake in pre heated oven 175.C for 40min


This is a familiar comfort food 
for many of us

With simple ingredients
which are always available in the kitchen
it is easy to whip up too

Discarded sourdough produces soft and nice crepes.
If you are interested, do try this recipe

Sourdough Crepes
150g sourdough 
2 eggs, beaten
2 Tbsp oil or melted butter
1 Tbsp sugar or syrup
fresh milk to adjust batter to a thin consistency 

1. whip together all ingredients & fry 
2. enjoy

These crepes can be eaten:
1. on its own 
2. spread with peanut butter
3. drizzle with maple syrup
4. wrap with fruits & cream

Sunday, 4 June 2017


Fruit yeast starter 
an alternative natural leavening for bread
other than Sourdough.

With the guidance of members 
Fermenting And Baking With Wild Yeast Water
I have successfully produced an active apple yeast water
which I gladly share here.

Apple Yeast Water
2 apples, chopped or grated (better with skin on)
500ml water
4 tsp raw cane sugar
 Active Apple Yeast water on the 3rd day

1st fermentation with Bread flour

1. mix all ingredients & give it a good shake
2. cover & leave aside to ferment
3. next day, open the cover to let gas out, shake the bottle at least twice a day
4. repeat (3) for 2nd, 3rd & 4th day until you see a lot of bubbles
5. take out 100ml apple yeast water, mix with 100g bread flour, stir vigorously
    and leave aside until double in volume
6. once double, remove 1/2 & feed the remaining with 100ml apple yeast water
    & 100g bread flour. Leave aside to ferment until double before using as 
    leavening for bread

I used this natural leavening for a soft loaf, 
referring to Adelinealy's Grape Yeast starter soft Milk Loaf

Apple Yeast Starter Soft Milk Loaf
a) 250g HP flour
    50g AP flour
    40g thickened cream/yoghurt/whipping cream
    40g milk 
    1 egg
    6 Tbsp apple yeast water
    100g active apple yeast starter from above
    2 Tbsp milk powder

B) 1/4 tsp salt
     35g butter

Day 1
1. mix (A) in a bread machine, dough cycle 30min
2. 1/2 way, add salt & butter
3. transfer to a greased container to proof at RT 60min, snf 2 times
    @ 30min interval
4. retard in fridge for 12 hours

Day 2
5. thaw at RT 2 hrs, snf 2X @ 30min interval
6. preshape & rest 15min
7. Shape & FP 2 hrs @ RT
8. do a finger test, score loaf & bake covered for 25min @ 200'C
9. remove lid & bake @ 175'C for another 25min
10. Tent loaf if it turns too dark

for same day bake, I jump from No.3 to 6


Sunday, 28 May 2017


This recipe is shared by Heng C Chuan

Sourdough Kefir Loaf
250g bread flour
125g sourdough starter fed with kefir water
6g salt
35g sugar
20g milk powder
35g butter
120g kefir water, adjust accordingly

Day 1
1. mix in bread machine until a smooth dough is formed
2. leave at room temperature to proof until double
3. cold retard in fridge overnight 24 hours

Day 2
4. shape into a loaf, let rise 3-4 hours until double
5. bake @180'C for 45-50min


There are times 
when you suddenly remember you need a bread 
but you are too busy to be 
waiting around to do the slap and fold

Teresa L Greenway
from Northwestsourdough.com
has this super easy recipe to share
which she fondly calls
Walking Sourdough Bread

It may not be as holey
it is well risen 

Walking Sourdough Bread
55g Sourdough
125g water
175g bread flour
25g whole wheat flour  
4g salt

Day 1
1. mix all ingredients, cover & chuck into fridge for 24 hours

2. shape into a boule & put into a banneton to proof 3.5 hrs
3. bake @250'C, covered, for 25min
4. open the cover, remove parchment 
5. continue baking @220'C for another 15min            

Friday, 26 May 2017


many will shy away 
because it is a tedious long hour cooking dish

Yet, it is loved by many.

I have this recipe shared by my Malay colleague, Mai
It is her mom's no fuss recipe

Mai's Easy Rendang Ayam
A) 1/4 chicken, chopped into bite size

B) 2 slices ginger
     2 slices galangal
     5 shallots
     10 dried chili, remove seed & soak in hot water
C) 1/8 tsp turmeric powder
     1 pc dried tamarind slice (assam keping)
     1 lemon grass, smashed
     50ml coconut milk
     1-2 Tbsp grated coconut
     1/2 daun kunyit (turmeric leaf), shredded
      salt & sugar to taste

1. blend ingredients (B), no need to be very fine
2. marinate chicken pieces with blended (B) in a stewing pot
3. add turmeric powder, tamarind, lemon grass, grated coconut, mix well
4. add coconut milk & cook in Low fire, stirring often (add more water if necessary)
5. when chicken is soft, add turmeric leaves, salt & sugar to taste.
6. Enjoy

Important Note:
She says if you use packet coconut milk, you need to fry (B) with 2 Tbsp oil
in a wok before adding the rest of the ingredients. This is because oil has been
removed from packet santan! 


Jesus is our Healer
He is the great Physician
Nothing He cannot do
Call on His name and He will hear you from Heaven

God never slumber
He is never too far away
He is waiting with outstretched arms
Call out to Him and He will be right there for you. 

Trust Him, 
Our father in Heaven
His great love for us never ceases
His mercy endures forever

My friend, Melissa Ho has this testimony to share
looking back the route that she has gone through
cannot help but giving Thanks and Praises to 
The Almighty God of Heaven and Earth

Putting her whole trust in God has brought her Peace, Love and Hope
God's unfailing love has restored for her
A life that is meant for her
Knowing God is so wonderful

Good evening all,

My name is Melissa. 11th June, 2016 was an important and memorable date as this was the day that I got baptized in the church.  On that day I became a daughter of God and a disciple of Jesus Christ.  And this was witnessed by all my brothers & sisters in Christ.  As the Pastor was praying over me in the Name of the Father, Son & the Holy Spirit, I was overcome by the love of God.  I feel the presence of the spirit from my head to toe. And I felt such joy that I have never felt before and deep in my heart I felt a sense of liberty.  I quietly told the Lord this ‘O, Lord I am thankful for your saviour and setting me free from sin, suffering and bondages, and for making me a brand new person.  I am willing to follow you, to serve you and to glorify your name with my life.

I remember being in church for the first time back in 1995.  It was when I first went to America to visit my brother.  I followed him to church one Sunday.  I felt peace and calmness the moment I stepped into the church.  And the church members were very friendly which made me feel loved.  At that time, listening to the sermon was like listening to a story; very interesting.  That was my first encounter with Jesus.  After that, my brother keeps sharing the word of God with me.  Very quickly, 3 weeks of holidays had ended.  After I came back home, due to my family and work commitment, I stopped attending church.  It was until the year 2000 that I visited my brother again in USA together with my parents to attend his wedding that I stepped into a church again.

In 2003, my brother came back for a visit.  As he came to my house and saw idols, he asked me why I was still worshipping those.  I kept quiet but in my heart I was wondering how come my brother was condemning other people’s religion?  After that incident, it had caused me to dislike Christianity and I had no interest in Christianity or getting to know God.

I had a failed marriage which caused me a lot of suffering and torment.  I had many emotional breakdowns. I cried every day.  I couldn’t concentrate on my job, couldn’t sleep at night.  I even thought of ending my life.  As a result, I suffered from various illnesses.  I needed to get my life back and so I asked for a divorce.  It was a rough journey but eventually me and my unfaithful husband separated.  I was devastated and fell into depression and developed auto-immune disease.  All these health issue caused me even more anxiety and heartache.

After giving birth to my daughter in 1997, I was terribly anemic and was suspected of having thalassemia.  I had to go through some blood tests.  But, since I have very low hemoglobin and also having jaundice, thus unable to proceed with the blood tests. I was on medication for 6 months but only barely managed to sustain to go for blood tests.  The medical report showed that it wasn’t thalassemia but I had a severe iron deficiency.  Only 0.2mcg of iron left in my body which means I could die anytime.  The doctor recommended blood transfusion but I refused, not wanting other people’s blood in me.  I was really unaware that my life was at risk.  After many years of treatment, that wasn’t much improvement.  Until 2006, the doctor found some suitable medications for me.  After consuming it for few months, my hemoglobin shot up.  Oh! I was so happy! At that time although I was still a Buddhist but my thought was that it was God that saved me and he used the doctors to heal me.  Praise God.

So in 2006, I underwent a few operations.  And one of them was to remove an ovarian fibroid.  After that, I bought a health insurance policy but it excluded the coverage for my uterus.  Now, it has been 10 years since the operation and my gynecologist said I am doing well.  Then I did an extensive medical check-up in April 2016 and showed and submitted the result to my insurer.  I requested that they waive the exclusion in the coverage of my uterus.  In August that same year, my insurer informed me that the company has approved my application.  Now, I have full coverage on my healthcare.  I am thankful that God heard and answered my prayers.  One by one God has granted answers to my prayers.  This is my first gift from God after my water baptism.  I am grateful to God for His protection and care.

Before coming to God, I was a pessimist, full of fear and guilt, feeling hopeless and restless.  I would suddenly burst into tears and overcame by my anxiety.  This was the work of the enemy.  One week before my water baptism, I removed all idols from my home and I felt the peace of God fill my heart.  I was free from worries and pain.

The difference before and after my baptism is this:-
Now in my everyday life, I have peace, joy and hope for my future.  Even my colleagues see the change in me.  Now I know that God holds everything in his hands.  Even when there is trouble, I can surrender it to God as I know we have limits to what we can do.  I also understand that God has different ways and means for each one of us to come to know Him.  I can feel God’s love for me eventhough I am a sinner.  I can feel the faith and strength that God has given me.

Thank you all for allowing me to share my testimony with you.


我叫丽琴。你们也可以叫我Melissa.  2016611日这重要的日子里,我就在我一直想到的桂和园卫理教会受洗;成为上帝的儿女,主耶稣的门徒。我亲爱的女儿以及众多的主内弟兄姐妹一起见证了这时刻。当牧师奉圣父,圣子,圣灵的名为我施洗时,主的爱、神的灵立刻充满了我。从未有过的喜乐和释放从我内心涌流。我轻轻地对主说:主啊!我感谢你救我脱离罪恶,脱离苦难和捆绑而成为一个新造的人。我愿一生一世跟随你、侍奉你、荣耀你!








Wednesday, 24 May 2017


Curry Chicken 
is a versatile one bowl dish

You can either serve with rice,
soft bread, crusty bread or flat bread.

If cannot finish the same day
you can serve as a sauce for boiled noodles, beehoon or spaghetti
and still taste yummy!

My mom does not like spicy food.
She only likes the curry chicken that she cooks
because it is less spicy
with the minimum spices
and to top it all, 
easy to cook!

If you are interested
this is her version of curry chicken which I fondly call
Easy Mummy's Curry Chicken.

It is really easy!

Easy Mummy's Curry Chicken
(A) 1/2 chicken, chop into bite size
       2 potatoes, cut in wedges

(B) 5 garlic
      10 shallots
      20 dried chili, remove seeds & soak in hot water to soften

(C) add some water to make a paste
      3-4 Tbsp curry powder
      1/2 tsp turmeric powder
(D) 4-5 Tbsp cooking oil
      2 lemon grass, smashed
      1-2 cup water
      some curry leaves
     100g coconut milk
      salt & sugar to taste

1) blend (B) garlic, shallots & chili until fine
2) heat oil in a kuali, turn heat down to low and add (B) to fry until fragrant
3) add curry powder paste & lemon grass, fry until red oil has surfaced
4) add chicken, potato & curry leaves, and continue frying
5) add water to cook until chicken is tender
6) add coconut milk, salt & sugar to taste
7) serve

Mom's Notes to me:
1. Do not be stingy with oil, curry gets its colour from oil
2. always use LOW heat to fry chili paste until fragrant
2. must fry until the oil separates from the paste, no short cut!