A Time To Share

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

Friday 31 October 2014


'Yu Tau Loong' in Foochow
hot and sour Fish Head Soup

In Sitiawan
you can order this soup in many of the restaurants
that serve local Foochow dishes

It has to be taken hot 
so that you do not get that fishy smell

6 pieces chopped fish head (depend on size) 
1/2 plant salted vegetable (kiam chai)
2 Tbsp cooking oil
2 chilli, cut
3 spring onions, cut
1 large piece ginger, sliced thinly
1 tomato, quartered
1 bowl fish stock
salt & pepper to taste
1/2 Tbsp chili sauce (optional)

1) heat oil in kuali & fry ginger until fragrant
2) sear fish head in the hot oil
3) add tomato, pour in hot fish stock & let cook until fish is cooked
4) add seasoning & dish out
5) sprinkle cut chilli & spring onions on top before serving
6) serve hot!

This bowl has big onions 
1/2 Tbsp chili sauce added

Tuesday 28 October 2014


If you like milk
you love soft and fluffy bun,

try biting into one of these

you will like it

 Hokkaido Milk Loaf
160g milk
100g whipping cream
1 large egg
1 tsp salt
3.5 tsp sugar
2 tsp milk powder
360g bread flour
40g cake flour
2 tsp yeast

1) all ingredients into the bread machine, dough cycle
2) let rise 1 hour
3) punch down & divide into 8 portions 
4) roll into balls and rest in bread paper cups to rise 20min or until double
5) brush top of bun with milk
6) bake in preheated oven 180'C for 20min

Monday 27 October 2014



is nice to look at, soft to the touch
and definitely wanting to bite into it 

I have tried many times making these mi koo
most of them come out wrinkled face

This is the first time 
with smooth and puffy face

Guess why?
I did not use my steamer
instead I steamed in my kuali

300g plain flour - sifted with baking powder
2 tsp double action baking powder
1/2 Tbsp shortening
125g warm water
75g castor sugar
1/8 tsp salt
2 Tbsp coconut milk/milk
2 tsp instant yeast
1/16 tsp alkali water

1) all ingredients in bread machine, dough cycle
2) let rest 30min
3) shape into 6 balls & place on parchment paper
     inside the steamer
4) let to rise 20-30min or until double in size
5) steam on high until water boils, turn to medium
6) total steaming time 15min
7) leave buns in steamer for 3-5min before opening 

1) brush top of bun with slightly diluted red colour to give red colour

With special thanks to kimmy for the recipe


Guess it is time to switch
 from baking soft buns
to rustic loaf

A) Sponge dough
      knead together 300g bread flour, 170g water, 10g brown sugar, 1/2 tsp salt,
      4g instant yeast & 1/2 tsp lemon juice, and let rest 3 hours

B) Dough
      Add 40g raw oats, 60g bread flour, 10g brown sugar, 60g water, 15g  olive oil         to A and knead until smooth, divide into 2 balls & leave to rest in 2 bowls for       50min          

C) Topping
       Flour/oat flakes

1) remove dough from bowls, wet top of loaf & sprinkle toppings 
2) let to proof another40min on baking tray
3) slit loaf and let rest 20min, preheat oven to 200'C
4) before sending into the oven, mist loaf
5) bake for 30min, until brown

This recipe is enough to make 2 loaves

An oblong one

 and a round loaf



Another Nonya Kuih


with simple ingredients but needs lots of patience
It takes 3 days to prepare

A) 75g cooked rice                     )
      1/2 pc ragi yeast,crushed )
      1/2 Tbsp sugar                      )combine all in a bowl, cover with cling wrap & 
      1/2 Tbsp water                      )prick holes on surface, leave aside for 2 days

B) 75g sugar            )
      150g rice flour  ) after 2 days, blend A until smooth
      250g water         ) add B & mix well, leave aside for 8 hours

C) 1 tsp double action baking powder
      3/4 tsp Eno fruit salt
1) after 8 hours, mix C to mixture
2) leave aside until half of the bubble disappear
3) pour into separate cups & steam at high heat for 15min

1) if prefer coffee flavour, add coffee granules and more sugar

Friday 24 October 2014

A Hot Day in the Garden

Little Ethan's Project:

It is a hot day in the park
I enjoy running on the green green grass
Who cares if there is any shade under the tree
I just love to cycle round the flower beds

Watching the 2 lovely birds
they too are flying freely 
under the sun on this very hot day  

O I just love outdoors

Mom worries about me sweating too much
Daddy worries about me falling off the bicycle
Hayley loves competing with me
We only go home when our water bottles run dry
and we are exhausted

Wednesday 22 October 2014


This is another story 


written by our little 

6 year old grandson, Ethan Lim

The story is short but full of action
I am really impressed
how he is able to put his imagination aptly into words 

Ethan wrote it,
his mom typed it and added the illustrations

Monday 20 October 2014


My new toy
A Waffle Stick Maker

and this is the product:

105g plain flour
30g corn flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp vegetable oil
1 cup milk
1 large egg
1 Tbsp sugar
vanilla extract (optional)

1) sift together dry ingredients & leave aside
2) whisk egg and sugar until pale, beat in cooking oil
3) add milk & vanilla
4) combine wet & dry ingredients
5) pour waffle batter into preheated waffle iron


Some like it plain
Many like it sweet
and yet many like it deep fried

But everyone likes it soft and fine

Man Tou
120g water
3/4 tsp instant yeast
250g plain flour or pau flour
30g castor sugar
10g vegetable oil
1) combine water and yeast and leave aside
2) combine sugar and flour in another bowl
3) pour oil into yeast water
4) pour the liquid into flour and knead well
5) cover dough and leave aside for 15min
6) roll dough into 13"x6" rectangle
7) brush top with water & roll up like a swiss roll
8) cut into 8-10 pieces & put on pieces of wax paper
9) leave man tou in steamer for 20min 
10) turn fire to HIGH to bring water to the boil
11) reduce fire to medium (steam total 15min)
12) off fire, and let sit in steamer for 5min before opening cover to remove the man tou


To make the prawn straight when fried,
cut a few slashes on the inside of the prawns

Who doesn't like these crispy prawns?
If not for health reasons
who can resist?

10 Large prawns
2 Tbsp (heap) Self raising flour (+some for dipping)
1/2 Tbsp (heap) corn flour
pinch of baking soda (optional)
oil for deep frying
1/2 tsp sugar
salt & pepper to taste

1) remove shell from prawns but keep the tail, cleaned & deveined
2) marinate prawns with sugar, salt & pepper for 30min
3) combine dry ingredients 
4) slowly add water  to make a batter - slightly thicker than pancake batter
5) heat oil in kuali
6) lightly dust prawns in flour
7) dip into batter one at a time, then into the hot oil
8) deep fry until golden, drain
9) serve hot with chili sauce

Note: serve hot 

Thursday 9 October 2014


Fish is my favourite
and I do not bother much about the fishy smell
My favourite way of cooking fish
is steaming

4-5 pieces fish head
1/2" ginger, sliced & shredded
1/2 chilli, shredded
2 stalks spring onion
1/4 tsp salt

(mix together all ingredients & leave aside)
1 Tbsp soya sauce
2 Tbsp hot water
1 tsp garlic oil
1 tsp fried garlic
1/2 tsp sugar
salt & pepper to taste
rice wine (optional)

1) marinate fish head with salt
2) place spring onion stalks at bottom of steaming plate
3) add pieces of fish head
4) arrange ginger & chilli slices on the fish
5) steam while cooking rice
6) when cooked, pour away the water from the fish
7) season with the prepared sauce 

1) Can replace fish head pieces with sliced fish or whole fish. In this case, care must taken not to overcook the fish. So, better to steam it separately rather than cooking together with the rice in the rice pot.
2) must pour away the water from the dish after steaming to get rid of the fishy smell.


If you seem to run out of yoghurt
everytime you need it
why not make your own
& replenish it every 4 or 5 days

To start with
just buy a small tub of plain Greek Yoghurt
feeding it whenver the supply runs low

You need:
120g warm water
30g milk powder
1 heap Tbsp plain Greek Yoghurt


1) pour 120g warm water to a thick ceramic container with cover
2) dissolve 30g milk powder in the warm water
3) stir in 1 heap Tbsp yoghurt
4) cover & leave aside @ room temperature overnight
5) next day, the yoghurt is formed, keep refrigerated


If the weather is cool, rest the ceramic bowl
in a small pot of warm water over night

Tuesday 7 October 2014


When we were little boys and girls
our grandmother
would come visit us from Sitiawan
with a big bag of 
deep fried yam cakes

All of us were so excited
   Each one of us would grab a piece
and soon our little fingers were covered with oil

I tried to make some
to bring back the sweet memory

First I need to bring the ingredients together
and steam 1/2 an hour until cooked
Let it cool down before
cutting into 1/2" thick rectangles
and finally deep fried

6 oz rice flour
2.5 oz green pea flour
44 oz water 
1 tsp salt
5 oz yam, diced
2 Tbsp dried shrimps, soaked & chopped
2 Tbsp oil
2 Tbsp shallots
1 tsp 5 spice powder
1/2 chicken cube
salt & pepper to taste

1) soak flours in water & salt for 1-2 hours
2) heat oil and fry shallots until fragrant
3) add dried shrimp & yam, continue frying
4) add the rest of the ingredients & flavouring
5) pour in the soaked flours with liquid
6) continue stirring while cooking
7) when batter thickens, pour into a steaming tray
8) steam for 1/2 hour, let cool
9) cut into 1/2" thick 2"x3"rectangles
10) deep fried
11) serve with chilli sauce


Another steaming dish
to cook together with the rice

6-8 pieces of chopped chicken
2 mushroom, soaked & sliced (optional)
1/2" ginger, sliced
2 green onion, cut 1/2
1 Tbsp wolfberry, rinsed
soya sauce
some water
salt, pepper & sugar to taste

1) put green onions & ginger slices @ base of steaming plate
2) arrange chicken pieces on top
3) put the rest of the ingredients on the chicken
4) flavour with sauce, pepper, sugar and salt
5) steaming together while cooking rice 


85g milk
1 egg AA
30g castor sugar
1/8 tsp salt
200g bread flour
1/3 tsp instant yeast
1 slice cheese, cut up
30g butter

1) everything goes into the bread machine, 
     bread dough cycle
2) let rise until double, roll flat into a square tray
3) cut into squares & leave to rise until double
4) spray with water before putting into oven
5) bake in preheated oven 180'C for 20 min, cool

1) Next time, I will arrange  the squares on the baking tray so that I can get all the 4 sides brown
2) Mini cheese squares should attract little boys and girls, so I will try again

Mini Cheese Squares
baked 30 Oct 2015


Buddha Jump over the wall
better known as
'Foh Tiaw Chiang' 

This is a Signature Dish
Foo Chow
takes pride in its expensive ingredients
long hours of preparation

Many Restaurants in Fu Zhou, China
 offer this dish 

The price varies
it depends on what is inside the soup

These are the basic ingredients:

And the herbs, optional

After days of hard work
and long hours of double boiling
this is what you get
(with herbs)

Besides preparing the dried ingredients, 
the next thing to do is to prepare a clear broth or base soup

Once you have all these
it is just a matter of putting them together to double boil 2 hours

Monday 6 October 2014


Heard that it is not easy to roll up
A Swiss Roll

I confirm so
 especially when I am handling it
for the first time

See the end result?
I need to roll it upside down
The top is spoilt

Thanks to kitchentigress for the recipe

15g cake flour
10g cocoa powder
pinch of salt
15g corn oil
10g water
30g egg yolk
15g castor sugar

70g egg white
30g castor sugar

75g whipping cream, whipped

1) sift together cake flour & cocoa powder, add salt
2) beat together oil, water, sugar & egg yolk 
3) when sugar dissolved, fold in sifted flour
4) whisk egg white & sugar until stiff
5) fold egg white into egg yolk in 2 batches
6) pour mixture into 10X14" lined pan, level
7) bake in preheated oven @200'C for 10min
8) remove from oven & tap pan on table top
9) peel off parchment & cool on wire rack
10) when cooled, spread a layer of cream 
11) roll up & chill before serving