A Time To Share

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

Thursday 29 January 2015


Do you like these traditional Groundnut Cookies?

They are delicate to handle
they melt in the mouth in no time!

 Groundnut Biscuits
decorated with roasted peanuts

If you like it plain

Groundnuts are well loved
by my family

This biscuit
is a must when it comes to 
Chinese New Year baking

Without fail, every Chinese New Year
our eldest daughter, Chin
will ask for a tin of this
crumbly biscuits

It is easy to make
fool proof too

Making small balls and pressing down lightly
on the baking sheet may sound easy

but I find using a cookie cutter
is faster and consistent in size too

400g groundnuts, toasted & ground till fine
330g plain flour
200g icing sugar
1 tsp salt
200ml oil (adjust consistency)
egg for glazing

1) mix all ingredients (should be lumpy) may not use up the oil
2) shape & bake @ 170'C for 12-15min


This Arrow Head Chips
is found in almost every home
during Chinese New Year

Arrow Head are easily obtainable 
as this is the season

it is very easy to prepare too

Let's have a look

1 kg arrow heads (choose evenly sized, no breakage at base)
oil for frying

1) peel arrow heads leaving the stem to hold, soak in salt water
2) holding on to the stem, thinly slice the root and place on muslin cloth
3) heat oil & deep fry until golden, remove
4) store in air tight container when cooled

Wednesday 28 January 2015


My mom is diabetic
She loves everything sweet
and more so Fruit Cakes

As such,
she has sacrificed so much sweet stuff
because of her health condition

I will try to accommodate her concern
into my baking

I have come out with this recipe

300g mixed fruits, soaked in water for 24 hours, drained and add
1 lemon rind

132g plain flour sifted with
1 tsp cinnamon powder &
1&1/4 tsp double action baking powder

70g fresh milk
1&1/2 Tbsp lemon juice

96g butter 
1 Tbsp brown sugar
2 AA eggs

1) cream butter with sugar until light
2) beat in eggs, one at a time
3) fold in flours, alternate with milk mixture
4) add drained fruits
5) pour into 2 lined small loaf pan
6) bake in preheated oven 175'C for 50min

Wednesday 21 January 2015


These are very delicate cookies
crunchy and buttery
one can never have enough of it

190g plain flour &
1 tsp cream of tartar &
1/2 tsp bicarbonate of soda, sifted together & mix in
1/2 tsp salt

225g butter 
100g castor sugar
1 AA egg, beaten
sun flower seeds for rolling

1) cream butter & sugar until light, beat in egg
2) combine dry & wet ingredients to form a smooth paste
3) refrigerate 30min
4) shape into small balls of 6g each
5) roll balls in sunflower seeds
6) place balls on lined tray, 2" apart to allow spreading
7) flatten balls
8) bake in preheated oven 200'C for 10-12min


Tuesday 13 January 2015


When I was younger coconut biscuits
were my favorite

Those days
coconut biscuits
were little round disc of golden colour

When you bit into it
shreds of coconut fell from your mouth
that is when 
you would get scolding for the mess!

I found it in Vietnam
the same old shape and colour
Guess that was the best way they could make it

I have tried this recipe
and found it to crispy and nice too

125g butter creamed with
100g icing sugar until white

1 egg, beaten

220g all purpose flour sifted with
1.5 tsp double action baking powder

120g desiccated coconut

1) combine all 4 and roll into little balls
2) place in lined baking tray & flatten with a fork
3) bake in preheated oven 170'C for 20min until golden

Monday 12 January 2015


If white bread is what you like
you do not want to stress to knead your bread
this is what you can have
in less than 3 hours
stress free!

200g water, can replace 50g with milk
28g butter
1.25g salt
300g all purpose flour
2 Tbsp sugar
1 tsp instant yeast

1) everything goes into the bread machine
2) loaf cycle, about 2 hour 45min
3) next thing you know is the nice smell from the kitchen
    and you know your bread will be done soon!


Skinny Biscotti in a box

Skinny Biscotti in a Jar

Thinly sliced Biscotti
in a jar 
or better still, in a box,
as a gift 
for those who love almonds and crunch

Special thanks to my sister-in-law, Kim Hong
for this recipe

She gave me one box of biscotti
when she came back from Melbourne for holidays

Skinny Biscotti
300g almond whole, toasted @150'C for 15-20min

6 egg white, whisked with
190g castor sugar until soft peak

300g self raising flour, sifted

1) fold flour into whisked egg white
2) mix in nuts
3) pour mixture into 2 small loaf pans, level & knock pan to firm the batter
4) bake in preheated oven 170'C for 45min
5) allow bread to cool down, then left overnight in the fridge
6) slice loaf thinly with a sharp and heavy knife
7) bake for 5-7min each side, until slightly brown

Roasted Almonds

From the oven
This is what it looks like in the small loaf pans

When cooled or left overnight, 
slice thinly

Ready to go into the oven

Thursday 1 January 2015


We had an enjoyable overnight stay with 
brother in law, Doa Ming's family in Kuala Lumpur

I could not refuse the kind offer of a portion of Rye Sourdough Starter
from Kenneth Foong 
I immediately fed the sourdough when I reached home
After 2 days' feeding
it was ready to go into the bread machine

and here is the Loaf!

6.5 oz water
3/4 tsp yeast
5 oz ripe sourdough starter (reduced)
11.5 oz all purpose flour
1.5 tsp kosher salt

Combine all ingredients in bread machine
and the loaf is done after 3 hours!

With less sourdough, the loaf is just nice for everyone including my hubby

Thanks to Kenneth Foong for the Sourdough starter
and Emma Christensen from the kitchn for the recipe


Chinese New Year 
is just around the corner

Having plans of what to bake for the coming celebration?
Crispy Rice Pop 
is one that you can consider

170g plain flour sifted with
1/2 tsp baking soda & add
pinch of salt

130g butter creamed with
60g sugar until light, add
1 large egg

80g rice bubble
70g chocolate chips

1) fold in flour to butter cream
2) mix in rice bubble and chocolate chips
3) spoon onto lined baking tray
4) bake in preheated oven 150'C for 25min

Thanks to Ann for sharing