A Time To Share

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Friday 30 September 2016


This is a popular dish among the Chinese Community

It is cooked
for special occasions
celebrations of 
12th day of the birth of a baby
and Birthdays

Although this is a dish loved by many
it is seldom prepared
because it can be quite fattening 

Black Vinegar Pig's Trotter
is known for its collagen content in the pig's skin
it is for this reason that it is prepared for new mothers

Some like it hot or spicy
with plenty of ginger
others prefer it to be mild
but sweet and sour

Basically there are 4 ingredients:
pig's trotter, black vinegar, ginger and black beans
brought to simmer until soften

Sounds easy
but it will take quite awhile for the beans to be softened
and pig's trotter to be cooked

If you are interested, here is the recipe which I gladly share with you

This is the brand of black vinegar I use
of course there are other brands
but you need to adjust the degree of sweetness & sour
according to your liking

Black Vinegar Pig's Trotter
450g pig's trotter, cleaned
65g black beans, soaked overnight
1 & 1/2 cup black vinegar
3 cup water
sugar & salt to taste, if needed

1) bring black beans, ginger, black vinegar and water to a boil
2) simmer until beans are softened
3) at this stage, some prefer to leave it for 4 hours or overnight
4) if not, just add the pig's trotter pieces & simmer until tender
5) add salt & sugar to taste, if required

Thursday 29 September 2016


 Chicken Rice

is popular in both Malaysia & Singapore
is often referred to as

Hainan Chicken Rice

It is simply
steamed rice with boiled chicken
nowadays it comes with roasted chicken too

Chicken Rice
 is served with a special chilli sauce & ginger sauce
that makes it so different

In Singapore
it comes with an additional sweet sauce - the Black sauce!

The chicken needs to be juicy 
to qualify for the name

Hainan Chicken Rice

so it must not be overcooked or dry

Steamed Chicken Rice

A. 1 chicken Thigh, free range chicken

B. 1 cup rice, rinsed & drained
     2 pandan leaves, knotted
     2 slice ginger
     1 lemon grass, lightly smashed
      pinch of turmeric powder
      salt to taste. if required

C. Sauce: 2 Tbsp garlic oil (oil fried with minced garlic)
                 1.5 Tbsp soya sauce
                 1 tsp sugar
                 3 Tbsp hot water 

D. Garnish: spring onions, cut
                     cucumber, peeled & sliced 

1. add rice, knotted pandan leaves, ginger & lemongrass in the rice cooker
2. add enough water for cooking rice
3. add turmeric powder little by little to the water, the colour of water should be very       pale yellow (if too dark, the rice will be very yellow)
4. place the chicken thigh on top the rice (can lightly colour the chicken skin with        turmeric too)
5. switch on power of the rice cooker & cook 
6. when rice is cooked, allow to keep warm for at least 30 min
7. use a chopstick to poke the thigh, if the chopstick can go through easily, the chicken is cooked
8. take out the chicken & chop to bite size, arrange on a serving plate.
9. mix ingredients for sauce & pour onto the chicken
10. garnish dish with sliced cucumber & spring onions.
11. serve with rice, chilli sauce & ginger sauce


Before cooking


Hainanese chicken rice is not complete without the following sauces:

Chiili sauce

4 red chilli, partly de-seeded
3 chilli padi, optional
12 cloves garlic, peeled
1.5 tsp sugar, to taste
1/8 tsp salt, to taste
juice from 1 lemon

1) combine chilli & garlic in a blender
2) add enough boiled water to blend until smooth
3) add lemon juice
4) season to taste with sugar & salt

Ginger Sauce

2 large pieces of ginger, peeled & cut
1/2 tsp sesame oil
1 Tbsp shallot oil (oil fried with shallots)
1/2 tsp LKK mushroom sauce
1/4 tsp salt, to taste
2 tsp sugar, to taste

1) put ginger in a blender, add enough water to blend until fine
2) heat up blended ginger
3) add sesame oil, shallot oil & mushroom sauce
4) add salt & sugar to taste
5) remove from heat when boils

I have tried cooking the chicken rice 
in this Electric Lunch Box
or Steamer

Wednesday 28 September 2016



I have been preparing 
simple Green Pea Dessert
for a long long time

Never did I realise that I could make it so delicious
my son-in-law's mom, Ivy
gave me one bowl to try

She has changed the simple dessert
to one that is flavorful and colorful
by adding
red dates & dried longan

Thank you Ivy for the recipe 

A. 100g green pea, rinsed
     2 pandan leaves, knotted
     4 bowls of water

B. 1 Tbsp sago pearls
     4-5 red dates, snipped half
     10 dried longan
     rock sugar to taste

1. combine A and bring to a boil, continue to simmer
2. when green pea starts to open, remove pandan leaves.
3. add rinsed sago pearls, red dates and longan, continue simmering
4. when the liquid thickens, add rock sugar to taste
5. serve warm

Sunday 25 September 2016



a rich bun 
 yet spongy and soft

so flavourful that you cannot stop at one piece

Thank you Mandy Ng for the recipe here:


I have adjusted the sugar content to 80g
while all other ingredients remain the same

1) mix milk dough ingredients & let rest 1 hour
2) when time is up, mix the main dough separately
3) combine the 2 doughs and knead in bread machine, bread dough cycle 1.5hrs
4) when ready, transfer to a big container. Cover, and leave in fridge overnight
5) next day remove from fridge & shape the dough
6) it will be sticky, so use flour on working table
7) the dough is enough for 2 small loaves & 8 brioche
8) bake in preheated oven 175'C, brioche 20 min but loaves need 35 min

2 small loaves


Original Nonya Kueh
is difficult to get nowadays

As such
I like to try my hands on these traditional kueh

Nonya 9 Layer Kueh

is my childhood favourite
because of its attractive colour:
layers of multi-colour with RED top

instead of holding the kueh and biting into it
I like to eat layer by layer
this way I can have more bites

Kelly Yip has this recipe to share with us

Nonya 9 Layer Kueh

A. 350g Tapioca flour
     100g rice flour

B. 500 ml water
     260g sugar
     1 pandan leaf
     500 ml coconut milk with a pinch of salt

C. colouring

1. mix together A & leave aside
2. In a pot boil water, sugar & pandan leaves until sugar dissolved. 
3. Turn off heat, remove pandan leaf & stir in coconut milk & leave aside to cool
4. when cooled, blend in dry ingredients A with a whisk, strain the mixture
5. divide batter into 3 portions & add desired colouring, leaving 1 portion white
6. grease a 7" square pan and heat in steamer for few minutes on HIGH heat
7. pour about 100 ml colour batter into heated pan, make sure the batter fully cover the base. Cover & steam for 4 min or until cooked
8. repeat procedure, alternating the colour until completed 9 layers
9. after pour in the last layer, steam for 8-12 min 
10. leave kueh to cool completely before cutting with greased knife.

1. always add boiling water to steamer while adding a new layer. Do not add water           when the layer is half way cooking
2. set 4 min timing with a timer. Each layer must be cooked or set before adding the         next.
3. I find that the kuih can be removed from its pan more easily when I line the pan           with parchment & oil the parchment paper.

Instead of the colourful
 9 layer kueh
I have used pandan juice as colouring
alternating green & white
making some adjustments to the recipe as follows

I divided the recipe in half
& prepare separately 2 colours
white: same method
green: pandan juice to replace water

Wednesday 21 September 2016


Ma Lai Koh
is a common dish 
served in a Dim Sum restaurant

Many people like its spongy texture
Others like its unique colour and fragrant from Gula Melaka

It is the Gula Melaka 
that makes it different from the traditional steamed cakes

Special thanks 
to Miss Jess Ooi 
who gladly shared this recipe with us

so fluffy the texture inside


A. 150g Gula Melaka, chopped
     100g hot water
     3 eggs, whisk until light
     65g cooking oil

B. sifted together
     150g self raising flour
     1/2 tsp baking powder
     1/2 tsp baking soda

C.Topping: toasted kuaci

1) pour hot water over chopped Gula Melaka, stir until sugar is dissolved. 
    Sieve & leave aside to cool
2) when cooled, add whisked egg & oil, mix well
3) add flour & mix until combined
4) strain the batter, cover & leave aside for 30-40 min
5) line muffin cups with paper & pour in batter to 90% full
6) decorate top with some toasted kuaci
7) steam for 15min on high flame

Tuesday 20 September 2016


This is 
a soup prepared with the basic nourishing ingredient:


with either
pork ribs
pig's trotter
for taste & protein & collagen

300g pork ribs or pig leg
50g black bean, soaked overnight
10g wolf berry
8 dried longan
8 red dates, snipped
few slices old ginger

Add if available (Optional)
10g Huai San
10g dang Shen

1) rinse herbs & put all ingredients into a slow cooker
2) add enough hot water & slow boil for 3 hours
3) add salt if necessary 



known to be effective
in restoring strengthening
the immune system

It is particularly used
those who are weak 
those who have recovered from illness
after child-birth

As such it is an excellent rejuvenator

Cordyceps is an expensive herbs
it is normally used on its own

Ginseng can be added
to enhance its performance

Other times
lean pork or chicken breasts
are added to overcome the fishy smell

to avoid wastage & loss of nutrients 
everything must to eaten
meat & herbs!

I have double boiled it for 4 hours:

1. Cordyceps alone

2. Cordyceps with lean pork
double boiled for 4 hours


Du Zhong & Black Beans

a good combination
for the new mother

Du Zhong 
has a bitter taste
Black beans is neutral

To make this soup palatable
Chicken or pork ribs are usually added

Black chicken 

is said to be more nutricious
 it is used in this recipe 

1/2 black chicken
2 Tbsp black bean, soaked 4 hours or overnight
1 slice DU Zhong
8 red dates
2 tsp wolfberry
6 dried longan 
salt to taste, optional 

1) Blanch chicken in boiling water, drained
2) put all ingredients into a double boiler
3) cover, bring to a boil & simmer for 3 hours
4) serve hot