A Time To Share

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

Sunday 28 October 2012


Acar Hu

Nonya dishes are known for the tedious preparation
of cutting, pounding & slow frying.
It is indeed time consuming
but the end result is satisfying in both, presentation and taste!
I love Nonya dishes.
This is the one that I tasted once, and asked for more.
It is not easy to come by so I decided to learn to cook it,
and now happily sharing the recipe with you. 

Hope you like it as much as I do. 


A) 500g ki-ya fish-cleaned,
                            marinate with 1 Tbsp tumeric powder
                                                  1 tsp salt & left for 60min
     3 cup oil

B) 4 Tbsp oil
    100g fresh tumeric-shredded
    50g ginger-shredded

C) 300ml vinegar
    100ml water
     6 Tbsp sugar

D) 10 pips garlic-finely sliced 
     3 red chillies-finely sliced
     3 green chillies-finely sliced
E) 2 Tbsp sesame seed-roasted


1) heat oil in A & deep fry fish until crispy, drain
2) leave 4 Tbsp oil in wok and saute shredded tumeric & ginger
3) when fragrant, remove & leave to cool
4) Cook ingredients in C in a saucepan until boiling, let cool
5) blanch garlic & chillies in D, in boiling water for 1/2min & drain
6) mix A, B, C, D & leave overnight
7) to serve, sprinkle with toasted sesame seeds

Tips: prepare B & C one day ahead so that they are totally cooled
        before adding in fish & D (The dish will keep longer this way!)

Saturday 27 October 2012



Some like it plain

Some like it stuffed

But all like it fresh from the oven, crispy and nice!

A century old shop in Fuzhou,
still selling Kompiang strung together

originates from Fuzhou,
 the capital city
 of Fujian Province 
of the People's Republic of China. 

It is a biscuit
 popular among the Chinese Community
 of Foochow (Fuzhou) ancestry.

It was invented for the soldiers
 to eat in the battle fields. 

So it is also called


With the hole in the centre,
 the biscuits are strung together
 and easily carried along! 

Some grandmothers said
 that these biscuits were hung around the neck,
 so that they can have access to food
 anytime anywhere without much fuss. 

No cooking is required 
so will not attract the attention
 of the enemies of their whereabouts.

Kompiang is simply a ball of flour, water & salt. 
It is flattened
 & slapped onto the sides of a traditional home-made Chinese oven. 
may be plain
 or stuffed with fillings of meat, or fats and onions.
Both taste good when fresh from the oven.

If you like kompiang, you may like to try making some for yourself. After much trial and error I have come out with this recipe:

Fuzhou Kompiang

also kown as Foochow Kompyang or Gongpiang 

177g High Protein Flour
227g water
1/8 tsp yeast

All of the above Biga
361g High Protein Flour
2 tsp salt
2 tsp sugar
1/8 tsp alkali water
1 Tbsp double action baking powder
120g water-adjust consistency

1) mix Biga and let rest at room temperature 12-15 hours.
2) put all ingredients in bread machine-dough cycle 15min kneading
3) leave dough to rise 30min
4) preheat to 250'C, put a heavy baking tray inside the oven.
5) divide dough into 20 pieces of 45g each
6) flatten the balls of dough into disks, punch a hole in the centre
7) when you have made enough for a tray, quickly take out the hot tray from the oven & arrange the biscuits on it.
8) spritz with warm water on the biscuits before putting back the tray into the oven @ lowest rack!
9) after 5 min baking, turn off the bottom heat.
10) continue baking for another 10min until brown.

1) You can eat them plain-they are crispy when still warm.
    You may toast it the next day to get back the crunch. 

2) If you like it with filling, just lie the biscuit down & slice it across,
    fill it with pieces of roast pork or stew pork.

3) You can even bake them with fillings as below:

Stir fry with some cooking oil: minced pork, chopped big onions, roasted sesame seeds, salt, sugar & pepper to taste. Some dark soya sauce to add to the colour.
To wrap:
@6) before flatten, wrap one tablespoon of filling into the dough   
 7) flatten the ball into a disk
 8) prick some holes on the surface with a fork.
 9) Mist the biscuits & sprinkle some sesame seeds on top to decorate

Stuffed with meat

Sunday 21 October 2012


Ethan Lim

Kung kung mama love you

Everything around me is beautiful

The sun shines brightly, I feel wonderful

Have you seen my favourite striped singlet of blue and purple?

And I tell you a secret, "I am a BIG boy now"

N "I am not afraid because God is with me."

Monday 15 October 2012


This is my second visit to this city of banyan trees.
It is the capital of Fujian province in China.

A scenic city surrounded by 3 mountains: Yu San, Gu san & Qingyun San


and a beautiful Minjiang River

Right within the city is a well protected ancient district, 

the "Three-lane Seven-alley" which gives an insight into the architecture
& culture of ancient Fuzhou.

Here we can also find the authentic Fuzhou snacks like:

 Meat Yan
                                              Fuzhou Fishball

Nearby is the century old restaurant, Juchunyuan, offers a wide
variety of Fujian and Fuzhou cuisine, especially the world famous

More Fuzhou Delicacies:

Modern urban developments include large complexes which provide for

commerce, finance and shopping.

We climbed this mountain:

Taimu San

Fuzhou is indeed a city blessed with abundance of fresh seafood
Not forgetting the natural hot springs the city is built on!