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


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.  
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 
is baked with 3 main ingredients in equal weight,
i.e one pound each of  flour, sugar & butter

These days people are more health conscious,
I have reduced the amount of sugar used
in the recipe below:

Pound Cake
125g salted butter
90g caster sugar
1/2 tsp vanilla extract
2 large eggs,AA
125g Self raising flour or (cake flour+1 tsp baking powder)
2-4 Tbsp fresh milk

1) cream butter and sugar until fluffy
2) add vanilla extract
3) add eggs, one at a time until well mixed
4) fold in flour, adjust batter to dropping consistency with fresh milk
5) pour into a lined bread pan
5) bake in preheated oven 175'C for 40-50min until skewer inserted comes out clean

1. Chocolate Pound Cake:
    - replace 18g self raising flour with cocoa powder
2. Chocolate rice can be added to batter

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 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


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

How about trying it with purple colour sweet potato?

Dough with Sweet Potato
150g glutinous rice flour
100g sweet potato, steamed & mashed
100-120g hot water ( boiled with pandan leaves)
2 Tbsp sugar
1 Tbsp oil

1. blend together all ingredients, adjust consistency with water
2. leave aside 1-2 hrs or refrigerate overnight
3. divide filling & dough according to size of mould (25g, 25g my mould)
4. wrap & leave on oiled banana leaves or parchment paper
5. steam in hot steamer 4 min
6. open the cover & wipe dry the cover. Cover & steam another 5min
7. brush top of kuih with oil when cooked to give a glossy top

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

Monday 16 June 2014


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


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

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

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

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!

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


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


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!