A Time To Share

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

Monday 23 January 2017


A simple Fruit Cake 
adapted from Lucinda Lau's recipe

Light Fruit Cake
A) 300g mixed fruits, soaked overnight in
     3 Tbsp orange juice or alcohol

B) 230g plain flour
     60g self raising flour
     230g butter
     100g light brown sugar
     70g caster sugar
     1 Tbsp dark jam
     4 eggs, beaten
     2 tsp vanilla extract
     zest from one orange or lemon

1) Line base of a 7" square pan
2) cream butter & sugars until light, add jam & vanilla
3) add beaten eggs, beat well
4) fold in sifted flours & mixed fruits
5) pour batter into prepared tin
6) bake in preheated oven 160'C for 50-60min


Sunday 22 January 2017



A) 100g salted butter, cold but softened
     30g icing sugar

B) sifted together dry ingredients:
     25g corn flour
     30g bread flour
     45g plain flour
C) 2 tsp instant coffee granules dissolved in 1/2 tsp boiling water

1) cream butter & icing sugar until pale
2) add coffee mixture
3) fold in dry ingredients until just combined
4) put mixture into a piping bag 
5) pipe out on lined baking sheet
6) bake in preheated oven 160'C for 15 min, rotating half way

1) For this Coffee Variant, I have replaced the rice flour with corn flour.
2) rice flour and corn flour are interchangeable & it does not affect the texture


Why is this called Ultimate Chocolate Chunk Cookies?

It is crispy when you first bite into it,
and as you chew,
you will feel the soft chocolate melting in your mouth.
This is what my children and grand children like!

The soft melting chocolate makes it special!

I have mostly adapted this recipe from Eileen

Ultimate Chocolate Chunk Cookies
 270g plain flour
30g cocoa powder
1/2 tsp baking soda
1/2 tsp salt
170g butter
110g brown sugar
60g caster sugar
1 egg
1 egg yolk
1 tsp vanilla
250g chopped chocolate

1) sift together flour, cocoa powder & baking soda. Add salt & mix well.
2) melt butter, remove from heat & add sugar
3) stir until sugar has dissolved. Leave aside to cool
4) add egg to butter mixture & whisk until combined
5) add vanilla, 
6) fold in sifted ingredients & mix in chocolate chunks
7) spoon onto lined baking sheet
8) bake in preheated oven @ 175'C for 15-20min
9) store in air tight containers

Tuesday 17 January 2017


Ngoh Heang
spoken in Hokkien is 5 spices
which is the flavour of this meat rolls

It is popular among the Hokkien community
so much so that it has become a famous dish among the Chinese
especially the meat lovers

is another name for these fragrant meat rolls
given by the people in Penang

I have the recipe taken from here

Ngoh Heang
1/2 sheet large dried beancurd skin, cut into 6"X9" size

500g minced pork
100g turnip, diced
60g onion, diced
2 tsp 5 spice powder
1/3 tsp pepper
2 tsp salt
2 tsp light soya sauce
5 tsp sugar
2 Tbsp corn starch
1 egg
5 sprigs spring onions, cut into 1/2" length
glue to seal, flour+water

1) mix all ingredients
2) spoon the mixture onto a piece of beancurd skin
3) roll the beancurd skin & seal the edges with glue to secure
4) deep fry rolls over low heat till golden brown
5) drain on paper towel & serve warm

Monday 16 January 2017


Nian Gao
A must for the Chinese New year celebration
especially the elderly

Nian Gao 
has the same sound as
'Every year growing'
for children, it means growing taller every year
for businesses, it means going to new heights every year

Such an auspicious word
how can one miss it!

Nian Gao
200g glutinous rice flour
180g caster sugar
150g water

To prepare tins for steaming:
1. line tins or ramkins with either scalded banana leaves or parchment paper
2. if you are using banana leaves, make it double layer & secure with strings
3. Parchment paper can be easily removed from Nian Gao after 2 or 3 days

To prepare batter:
1) put 100g sugar into a small saucepan, heat up slowly to caramel
2) stir if you need to, to get a nice golden colour evenly
3) when sugar has melted, add a few spoons of water (from the 150g water), 
     Do not stir, switch off heat & allow it to cool
4) when it is almost cooled, add the balance of water into this syrup. stir to combine
5) mix glutinous rice flour & remaining sugar, slowly pour in the diluted syrup
6) mix well until fully combined. 
6) leave aside for 10-15min, stirring occasionally to make sure the sugar is dissolved
    and the flour has fully incorporated
7) pour into prepared ramkins & steam in a slow cooker for 3-4 hours

the longer you steam the darker the colour of nian gao

When the Nian Gao has cooled down overnight
you can remove the gao from the container & trim the leaves

If you are eager to taste it,
1) buy some fresh grated coconut
2) mix in some salt, toss well
3) use a pair of chopsticks to twist out some gao
4) coat it with the grated coconut like this:


Sunday 15 January 2017


I like Copycat recipes

Thank you Diana Gale for this recipe
These cookies are crumbly,
smell and taste
like the Famous Amos Chocolate Cookies

Copycat Famous Amos Chocolate Cookies
A) 120g unsalted butter, at room temperature
     30g shortening
     50g caster sugar
     100g brown sugar
     1 egg
     1/2 tsp vanilla extract

B) 220g plain flour, sifted with
     1/2 tsp baking powder
     1/2 tsp baking soda
     1/2 tsp salt
C) 250g chocolate chips 

1. cream butter, shortening, sugars until light & fluffy
2. add egg & vanilla, mix until combined
3. add sifted dry ingredients in 2 batches, mix until just combined
4. fold in chocolate chips
5. scoop about 2 tsp dough onto a lined baking tray
6. bake in preheated oven 170'C for 8-10min until lightly brown
7. cool on tray for 5 min before transferring to wire rack to cool completely

Thursday 12 January 2017


These little Roselle Tarts
are quite similar to pineapple tarts in making.

We are all familiar with Pineapple Tarts
which is an all-time favourite
during Chinese New Year.

How about a change for this Chinese New Year?

I have adapted the pastry
from the the Pineapple Tarts recipe
shared by Fiona Lau of baking's corner.

This pastry is crumbly 
has a strong butter flavour

Roselle Tarts
A) 100g all purpose flour
     100g cake flour
     40g milk powder
     10g corn flour
     30g icing sugar
     1/2 tsp salt

B) 135g SCS butter, cold cubed
     1 egg yolk
     1/4 tsp vanilla extract

300g Roselle Filling, rolled into 5g balls
Glaze: 1 egg yolk+2 tsp water

1. sift plain flour, corn flour, icing sugar & milk powder into a bowl, mix in salt
2. cut butter into flour mixture, mix with finger tips to form coarse bread crumbs
3. make in well in the centre, add mixture of egg yolk & vanilla extract
4. bind the ingredients to a soft dough, do not over-knead. Leave dough in fridge for 30min
5. remove dough from fridge. Roll pastry between 2 plastic sheet to 5mm thickness
6. cut into shape with pineapple tart mould and fill centre with roselle jam
7. place on lines baking tray & bake for about 20-25min in preheated oven 175'C
8. cool tarts on wire rack & store in air tight container.

Roselle Filling: 375g fresh roselle flowers
                           70g sugar
                           250g water
                           1/2 lemon

1. remove & discard seeds from roselle, rinse
2. remove skin & chop flesh of lemon
3. bring roselle, lemon flesh, water to a boil
4. continue cooking @ low heat, stir from time to time
5. when water has reduced, add sugar & continue cooking, stirring
6. cook till mixture comes together into a lump, remove & let cool


Tuesday 10 January 2017


I like Pandan Coconut Chiffon Cake,
and I also like Wu Pao Chun's Champion Toast.
Since I like them both,
why not combine them into one? I asked myself.

So, here I am introducing to you this
light green toast 
which has the fragrant of Pandan Coconut Chiffon
the spongy soft texture of Wu Pao Chun's Champion Toast

Before baking
After baking

Pandan Coconut Toast
230g bread flour
25g butter
30g sugar
3g salt
3g yeast
25g egg (1/2 egg)
40g coconut milk
85g pandan juice

1. put all ingredients into bread machine, bread dough cycle 1.5Hrs
2. punch down & divide into 3 portions & shape into balls
3. arrange balls in an oiled loaf pan & allow to rise until double
4. bake in preheated oven 170'C for 40-45min until done.


We love melt-in-the-mouth cookies.
I have this little Roselle Bites 
to share with you.

When you bite into these mini cakes,
you will be surprised to taste the sweet and a little sour roselle filling.

However, roselle filling is bright red 
which is an auspicious colour for the Chinese New Year!

I have adapted this recipe from Sonia a.k.a. Nasi Lemak's recipe


Roselle Bites
175g butter
50g condensed milk
255g all purpose flour
1 egg yolk

egg wash: 1 egg yolk+1 tsp milk
Roselle Filling, roll into little balls

1. cream butter and condensed milk till light
2. add in egg yolk, beat until combined
3. fold in sifted flour, mix to a soft & not sticky dough
4. roll into 8g balls & wrap filling
5. arrange on parchment lined baking tray, apply egg wash
6. bake in preheated oven 165'C for 25min until golden
7. cool completely before storing

Roselle Filling: 375g fresh roselle flowers
                           70g sugar
                           250g water
                           1/2 lemon

1. remove & discard seeds from roselle, rinse
2. remove skin & chop flesh of lemon
3. bring roselle, lemon flesh, water to a boil
4. continue cooking @ low heat, stir from time to time
5. when water has reduced, add sugar & continue cooking, stirring
6. cook till mixture comes together into a lump, remove & let cool

Monday 9 January 2017


It is the time of the year
when Chinese are preparing for the coming Chinese New Year

Among the many goodies
Sticky Kuih
is a popular one

It is made with 2 simple ingredients glutinous rice flour & sugar
Simply steam for long hours
to get the shinning brown colour

It is not so popular among the younger generations
as these are only carbohydrates
to the older generations
it is a must have for such an auspicious occasion

It signifies every year getting better
going to new heights

You can either steam the Nian Gao &
coat it with freshly shredded coconut
deep fried plain
with sweet potato or yam
combination of both yam & sweet potato

There is a saying in Foochow dialect:

My late mother-in-law used to say that,
"siak huan-nu, huan-nu gong
siak oor-lonn, oor lonn-mon"

Fried Nian Gao
1 nian gao, sliced into 1/4" thick
slices of sweet potato & yam (optional)
200g self raising flour
1/2 tsp double action baking powder, optional
2 eggs
1/4 cup water, if necessary, to adjust consistency

1) slice nian gao 1/4" thick
2) prepare batter with self raising flour & beaten egg. Add water if necessary
3) mix until moderate consistency, whereby the batter will coat the nian gao
4) deep fry until golden, serve warm

1. if using sweet potato or yam, put nian gao in the middle,
    sweet potato & yam on each site. dip into the batter to coat & drop into oil.
2. to make sure that the yam & sweet potato is cooked,
    prick the gao (through 3 layers) with a chopstick. If can go through, it is done.

Sunday 8 January 2017


These Almond Crisps are so crispy and nice
that no one can resist.
It is so addictive that you can finish the whole jar without you realizing it!

It is a must bake for me every Chinese New Year

If you prefer seeds
you can very well add or replace some of the almond slices as shown below:

Almond Thins

200g Florenta or Bienatta sugar
400g almond flakes

1) preheat oven to 160'C & line a baking tray with parchment
2) mix together bienatta sugar & almond flakes
3) scoop mixture onto lined baking tray, spread evenly (make sure 
4) bake for 10-12min until golden brown
5) remove from oven
6) use a pizza cutter or knife to cut into squares
7) when slightly cooled, transfer from baking paper to cool on wire rack.
8) store in air tight container

Friday 6 January 2017


Black Ginger Gems
a name I give 
to these little black Candies that are so precious
as remedies to cold, 
to expel wind from body 
 & general health of ladies especially 

This is not meant to be eaten as candies or sweets
as sugar content is quite high!

although it is good, how many will chew it, fibre and all?
To boil it, takes time & effort to prepare.

The idea of having it always in the pocket
leads me to explore and prepare these little candies
which I fondly call 
Black Ginger Gems

One time cooking
can provide one month supply
does that sound acceptable?

If your answer is 'yes'
try this recipe and you will have no regrets.

Black Ginger Gems
250g fresh old ginger, I use Bentong Ginger
275g granulated sugar
115g black sugar
60-80g water, help in blending of ginger

1) wash ginger thoroughly & scrape away ginger skin. cut into small pieces
2) blend until fine & leave aside
3) heat granulated sugar until golden, stir caramel evenly taking care not to burn
4) add blended ginger & black sugar, stir regularly until thick
5) when mixture comes together & leaves the sides of pan, it is ready
6) remove from heat & spread on parchment paper to cool
7) roll into balls or cut into cubes, leave to cool until hard
8) store when hardened

Ginger Gems cut in cubes
 Ginger Gems roll into balls

Wednesday 4 January 2017


Champion Toast
looks like it?

A 5 star soft white bread
popular among the bloggers for quite sometime

I have taken the recipe from Jeannietay's blog

Wu Pao Chun Champion Toast
230g bread flour
25g butter
25g sugar
3g salt
3g yeast
25g egg, beaten
125g cold water

1. all ingredients into the bread machine, bread dough cycle 1.5hrs
2. punch down and shape into 3 balls, put them closely in a small bread pan
3. let proof a second time until double in size
4. bake in preheated oven 170'C for 35-40min until done
5. remove from oven, let cool in pan for 5min, then remove and cool on wire  rack.
    slice only when bread is completely cooled

Monday 2 January 2017


Shallot Buns
is fragrant and nice

This recipe is given to me by my nephew Kenneth Foong

Shallot Buns
1 cup sourdough
240g bread flour
80g milk
1 tsp salt
2 Tbsp sugar
1/2 tsp yeast
15g oil or butter
20g sliced onions/shallots, pan fried with oil until fragrant

1. all ingredients into bread machine, bread dough cycle 1.5 hours
2. cover & leave in fridge overnight
3. next day, take out & leave on counter for 30min
4. divide dough into 50g balls, press fried onions into the bun as you shape
5. place on greased pan to rise until double
6. mist buns before sending into the oven
7. bake in preheated oven 190'C for 20-25min


Salted Egg Yolk Cookies
an addictive melt-in-the-mouth cookie.

It is crumbly 
and melts in your mouth before you can bite into it!

Its unique taste,
a combination of both savoury and sweet,
is further enhanced with a hint of the aroma of salted egg

This recipe is adapted from Ann Low's

Salted Egg Yolk Cookies
85g butter, softened to room temperature
40g icing sugar
2 cooked salted egg yolk, mashed finely
125g plain flour
10g corn flour
1/8 tsp baking powder

Glazing: 1 egg yolk, lightly beaten
Topping: black sesame seed

1. cream butter & sugar till light & fluffy
2. mix in mashed salted egg yolk, mix well
3. fold in sifted flours & baking powder, briefly knead to form a soft dough
4. cover & leave in fridge for 30min for easy handling
5. roll dough between 2 plastic sheets, to 3mm thick
6. use cookie cutter to cut into required shapes & place on lined baking sheet
7. brush with egg wash & decorate with a few sesame seed
8. bake in preheated oven 170'C for 15min until golden brown
9. cool completely before storing


Salted Mustard

Salted Mustard Green
locally known as Ham Choy in Cantonese.

Various dishes that use ham choy are:
braised: duck, pig's trotter,
steamed: fish, tofu

stir fried: stingray, pork, chili etc
cooking 'choy giok' is another alternative

Fresh Mustard from the market

Green Mustard in brine

By chance I found this recipe in YouTube
and made it 

Salted Green Mustard
1/2 cup rice
5 cup water
500g mustard green
35g salt

1. bring to boil 10min, rice & water
2. remove rice for cooking, reserve water (let cool) to make ham choy
3. wash and pat dry the vegetable, leave to air
4. when water is cooled completely, put dried vegetable into a glass bottle
5. sprinkle salt onto the vegetable, then pour cooled water into the bottle
6. make sure the vegetable is submerged completely, top up with bottled water 
7. leave in a cool place for 4-7 days. If leave in fridge takes more days.
8. remove vegetable from brine & store in fridge up to 1 week, for later use.


Kuih Kapit
fondly called Love Letter
is traditionally made and enjoyed 
during Chinese New Year Celebration

Nice to eat
not easy to make
as it takes a lot of effort and patience

For so many years,
my mother has been getting us children together
to make these Kuih Kapit
every year without fail

Kuih Kapit making is time consuming
It may take the whole day sitting in front of the hot charcoal stove!

Like most of the elderly
my mother does not have a recipe for Kuih kapit.
It is based on her memory, 
the look and the feel of the consistency of the batter.

The beauty of it 
is it works every time!

With my new toy
the electric Kuih kapit Toaster,
I have consulted her
through several trials and error
I have finally come out with this recipe

A word of caution:
This recipe works with the electric toaster
but may not work with the traditional tong method.

Kuih Kapit
50g rice flour
20g plain flour
10g tapioca flour
200g thick coconut milk, adjust consistency
1 AA egg
50g sugar
180g water, to adjust consistency of batter if necessary

1. beat egg & sugar
2. add coconut milk & mix well
3. stir in sifted flours, mix well & strain batter, allow to sit for an hour
4. heat up the electric toaster, oil the surface
5. pour 1.5 -2 teaspoon batter onto the centre of each mould, cover & toast
6. when colour turns brown, fold the biscuits into 1/2, then 1/4 while it is hot
7. leave to cool before storing
8. continue with the rest of the batter until finished

Electric toaster does not work as the traditional tongs,
so the following precautions need to be taken:
1. control the amount of batter pouring onto the mould 
    so that it does not overflow
2. not possible to make sure that it is a perfect round, 
    so need to use your artistic mind to fold it to look like one!
3. edges may not be smooth as you can see from the photo,
    if you are particular about it, trim it while it is still hot.


Sugar Bun
is popular among young children
because of its sweetness

The glittering sugar crystals
on top of the buns
plays its part in attracting the children

This recipe is adapted from

Twisty Sugar Bun
120g fresh milk
15g condensed milk
30g butter
20g egg, beaten
30g sugar
1/4 tsp salt
180g bread flour
20g cake flour
1/2 tsp yeast

Topping: beaten egg & coarse sugar 

1. all ingredients into the bread machine, bread dough cycle. 
    Allow to rise for 1 hour
2. divide dough into 6 portions, roll into balls, rest 15min 
3. roll each ball into a rope
4. hold one end of 3 ropes & plait by bringing in the outside ropes
    over the centre rope. repeat until the end & pinch to seal ends
5. place dough on parchment lined baking pan, spray lightly with water
    & allow to rest until double, about 50 min
6. brush with egg wash & sprinkle sugar onto the buns
7. bake in preheated oven 170'C for 20-25min until golden