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"He so love the WORLD ... He gave His one and only son..."

Sunday 30 July 2017


I have no idea why this is called 
American Chocolate Chips cookies.

To me, it is simply Chocolate chip cookies.
Why American?
Anybody out there can tell me?

I am not a fan of cookies
I made these for my daughters & grandchildren.

After baking, I couldn't help but taken 4 pieces!
Is it because these were crunchy?
Yes, very crunchy!
I think it must have been fresh from the oven!

This recipe originated from Quay Po Cooks,
modified by Sonia a.k.a Nasi Lemak Lover
and now
I simplified the method.

Haha, lazy me!

American Chocolate Chips Cookies
(A) 300g all purpose flour
       2 Tbsp corn flour
       40g roll oats, blended fine
       1 tsp baking soda
       1 tsp salt

(B) 230g butter
      70g caster sugar
      150g soft brown sugar
      1 tsp vanilla
      2 eggs
      160g semi sweet chocolate chips 

1. mix well ingredients (A) & set aside
2. cream butter & 2 sugars until creamy, add vanilla essence
3. add eggs, one at a time
4. fold in dry ingredients & chocolate chips
5. cover & leave in fridge for 1-2 hrs to firm up the dough
6. preheat oven to 170'C & prepare line baking tray
7. use a small ice cream scoop (if you have one) to scoop the dough onto the tray
8. bake one pan at a time in oven centre rack for 20min 
9. cool cookies on wire rack

1. can use spoon if you do not have an ice cream scoop
2. if you want a chewy cookie. scoop a bigger portion


Herman Soft Bun

These buns are soft and fragrant
they taste good
even plain

Herman Soft Bun
I have stuffed the buns with 'Bak Kwa' while shaping

130g Herman 
260g bread flour
1 egg
50-60g milk (to adjust consistency)
1/2 tsp salt
30g butter

1. all ingredients except butter into a bread machine, bread dough cycle
2. 1/2 way add butter & continue kneading 
3. when machine stops kneading, remove dough & divide & shape buns
4. Allow buns to proof on greased pan until almost triple in size
5. bake in preheated oven 175'C for 25-30 min

If make loaf, extend total baking time to 35-40min 
may need to tent loaf if top browns too quickly


Herman Pancake
Adapted from pengskitchen

100g plain flour
20g sugar
50g Herman starter
15g melted butter
115ml fresh milk

1. Sift flour into a mixing bowl, add sugar & mix well
2. Add all the rest of the ingredients,  whisk to combine into a smooth thick batter
3. Cover with a damp cloth & allow to proof 2-3 hours until double in bulk
4. Lightly grease a non stick pan. Drop 1/4 cup batter into the hot pan
5. Fry over low heat until golden brown, flip over & cook the other side
6. Serve warm with maple syrup & butter


Do you like its colour?
This loaf is soft & fluffy....

Pumpkin is well known for its nutritional value.
As such it has been widely used 
for making bread, cakes & desserts

This Sourdough Pumpkin Soft Loaf
is super soft. 
It has a bright orange colour 

I have adapted this recipe from BakeWithPaws

Sourdough Pumpkin Soft Loaf
150g bread flour
100g sourdough, fed
125g pumpkin, peeled, steamed & mashed
20g caster sugar
1/2 egg, beaten
1/2 tsp salt
60g fresh milk (to adjust consistency)
30g butter

1. Knead all ingredients in a stand mixer, until achieve window pane stage, about 15min
2. Let dough rise until double in size
3. Divide dough into 3 balls 
4. Roll out each ball, & roll up like a Swiss roll, place in a loaf pan
5. Allow to rise at room temperature until dough is double in size
6. Bake in preheated oven 175'C for 35min, tent loaf if necessary


I have always loved Brioche
because it is soft, sweet & flavourful

Excuse me for the shaping...

The yellow bun
having a soft & fluffy texture
who can resist?

Indeed Brioche is loved by many

Special thanks to Pilar M. Torres
For the recipe 

I have adapted the recipe from Pilar M.Torres's
Braided cranberry Brioche

Sourdough Brioche
200g Plain flour
40g sugar
1/2 tsp salt
100g sourdough
50g milk, adjust consistency
75g butter
2 eggs

1. Beat eggs with sugar & set aside
2. In another bowl, mix all remaining ingredients
3. Add egg mixture & stir until incorporated. (I use machine)
4. Leave dough to stand 30min
5. Fold dough 3 times at 20min intervals
6. After the last fold, leave dough to stand 2-3 hours @ RT
7. Refrigerate 8-12 hours
8. Shape when remove from fridge
9. Proof for 2 hour & bake @200'C for 30min


This is an easy sourdough bread
No stretch & fold

Suddenly you remember you need a loaf  of bread for the next day
 today you do not have time to work in the kitchen
you can still do it with this recipe!

Special thanks to Nelson Mansfield for sharing this recipe

Easy Sourdough Boule
200g white flour
75g sourdough starter
5g salt
140g water

1. Combine all ingredients except salt, allow to autolyse 30min
2. Fold in salt & chuck into fridge for 20 hrs cold retard.
3. Remove from fridge, shape & place in a banetton to rise at RT
4. Do a finger test to confirm before baking
5. Bake in preheated oven 250'C for 20min, covered
    Next 20min @ 225'C uncovered.


when used to make steam mantou,
as in other bakes,
 it gives a sweet smell to the buns.

The texture may be fluffy as shown in the picture
but it is quite heavy.

The buns cracked because of over fermentation.
I left it left too long on the counter.

This recipe is the courtesy of Xiuli Zhang

Herman Steam Mantou
130g Herman
120g fresh milk
1/2 Tbsp oil
1/4 tsp salt
2 Tbsp sugar
180g superfine flour

1. Mix all ingredients except flour, into a paste
2. Add flour & knead to a smooth dough
3. Let proof 6-7 hours (or over night)  until double in size
4. Divide & shape dough
5. Leave to proof 30-45 min until slightly bigger, if left too long, bun will crack like mine!
6. Steam for 5-10 min according to size of mantou

Friday 28 July 2017


Gluten Free Bread
made with Gluten Free Sourdough
takes much patience 

I made Gluten Free Sourdough from scratch
and thereby adapted this recipe
(I reduced the recipe to 1/3)
of Laurie Smith from Baking Magique

The list of ingredients may be long
it gives me much excitement in shopping for the ingredients

The colour and fragrant comes from 
buckwheat & brown rice

The texture is on the dense side
crumbs is soft and does not break away when cut

Sharing with you..

Gluten Free Sourdough Bread
(A) 27g brown rice flour
      37g water

(B) 116g water 
      6g psyllium husk
      3g ground golden flax seeds

(C) 20g each of 
      - sorghum flour (cannot get in my place, I replace with gluten free flour blend)
      - oat flour
      - buckwheat flour
      - corn starch
      - potato starch
      8g sugar
      1/3 tsp salt

1. In the morning, mix (A), cover & leave aside for 8-12 hrs
2. In the late afternoon, mix (B) to gel form
3. In separate bowl combine (C)
4. In a mixer with dough hook, mix (A) and (B)
5. blend in dry ingredients until flour is fully incorporated
6. transfer to floured work surface & shape into a loaf
7. get ready a proofing basket lined with a tea towel, sprinkle bucket wheat flour on towel
8. put dough into the proofing basket, fold the towel over & place basket in a plastic bag
9. allow to rise for 4-6 hours until almost double
10. preheat oven 200'C with baking pan & a small bowl of water inside
11. score bread and bake covered for 30min
12. open cover & bake for another 20min 
13. cool for at least 1 hr before cutting

I like this scoring


In my eagerness to look up for a healthy natural leavening
for gluten free bakes
I come across bakingmagique.com

Gluten Free Sourdough Starter
shared by Laurie Smith

After 1 week!

Both pictures do not show much activities -
some big bubbles that easily burst when bottle is moved
a reasonable amount of bubbles seen at the side of the bottle.

I kept it in the fridge until my next baking day
then only I will remove it from fridge
and leave on counter for 12 hours before use

Gluten Free Sourdough Starter 

I cut down the volume in her recipe

20g buckwheat flour
20g brown rice flour
40g apple yeast water
2 Tbsp Kefir water 

1) mix all ingredients in a glass jar, cover with muslin cloth & secure with a rubber band
2) let sit on counter top
3) feed everyday with 10g buckwheat flour
                                    10g brown rice flour
                                    20g water 
4) transfer to a bigger jar if necessary, feed for 7 days
5) after 1 week store sourdough in fridge with lid on. 

Feeding a matured Gluten Free Sourdough
a) feed once a week
b) if liquid starts to form at the top of the starter, pour away the liquid & some starter
    continue feeding
c) feed whenever you have used for baking

To Use for baking
a) take out starter from fridge & leave at room temperature for 12 hours 

Thursday 27 July 2017


This Artisan Style Herman Bread
is kneaded in a bread machine
without 'snf'

I will try another loaf with snf done 
 to see what happens

Special thanks 
to Felicia Khaw for the recipe

Machine Knead Herman Loaf
200g Bread flour
125g water
100g Herman (use 24hrs after feeding)
5g salt

1. knead all ingredients except salt in bread machine for 5min
2. add salt & continue kneading until dough is smooth & elastic
3. leave to proof for 30min
4. shape & put into banetton, wrap banetton with plastic bag
5. leave to proof overnight or 12 hours
6. score bread & bake in preheated oven 250'C for 20min, covered
    & another 20min, open the cover @225'C


Gluten-free Brownies
made from home-blend rice flour

recipe adapted from King Arthur Flour.com

Gluten-free Brownie
A) 150g sugar 
     75g butter
     1/2 tsp salt

B) 1/2 tsp vanilla extract
     35g cocoa powder
     2 eggs

C) 75g rice flour blend*
     1 tsp baking powder

1. heat (A) and stir until sugar dissolves. 
    The melted sugar gives brownies a shiny crust.
2. stir in vanilla, cocoa powder & finally the eggs. Mix until shiny
3. blend in flour blend & baking powder
4. pour batter into a 6" square pan
5. bake in preheated oven 175'C for 30-35min, until top is set.
    Insert a tester in the centre, if it comes out clean or nearly so, 
    or a few wet crumbs or tiny bits of chocolate at the tip of the tester.
6. remove & cool completely before cutting (I cut mine too early)

* Make your own blend
Whisk together:
3.5 oz brown rice/white rice flour
1.4 oz potato starch
0.5 oz tapioca starch


This Sourdough Brownies
recipe is shared by 
Teresa L Greenway from northwestsourdough.com

It is quick and easy to whip up
taste superb too!

113g unsweetened baking chocolate, chopped
200g sugar
113g melted butter
1 tsp vanilla extract
2 large eggs
1/4 tsp salt
1/2 tsp baking soda
160g sourdough starter, can use discard

1. melt chocolate, stir well & remove from heat
2. whip in sugar, melted butter, vanilla, eggs & soda
3. mix in sourdough starter, until just combined
4. pour batter into a lined baking pan
5. bake in preheated oven 175'C for 25-30min

These brownies are quite tender, so must wait until cool to firm up!

Wednesday 26 July 2017


is a friendship starter
It is given free
is meant to pass down from generations to generations

It has been introduced to us by 
Xiuli Zhang from Singapore.
She has an exceptional passion for Herman Starter.

She cultures Herman 
 distributes to ALL those who show interest in it.

Besides distributing in Singapore
driving Herman to their new homes,
She even posted the Herman to various states in Malaysia, 
paid for the Postage!

All for the love of Herman

History of Herman

 being a friendship Starter
is given free to start a friendship
This is Day 2 Herman

If you are interested, can refer to this link created by Xiuli Zhang
request for Herman starter

Herman is easy to maintain and 
it requires feeding every 5 days
This is how it goes:

Conventional Method
Day 1
1/4 cup herman starter
fed with 1/4 cup sugar, 1/4 cup milk and 1/4 cup all purpose flour

Day 2 - 4
stir every day

Day 5
1. take out 1/4 cup to start feeding cycle for the next batch 
    i.e. cycle starts from Day 1-4 again
2. to the remaining herman, add 1/4 cup milk, 1/4 cup all purpose flour
    This is ready to use the next day or 2

The current hot weather speeds up fermentation,
so Herman turns sour easily.
This method can help to control over fermentation:

Method Adapted to Asian Weather

Day 1
1/4 cup herman
fed with 1/8 cup sugar, 1/4 cup plain flour & 1/4 cup milk

Day 2

Day 3 
fed the batch with 1/8 cup sugar, 1/4 cup flour & 1/4 cup milk

Day 4

1) You can share the herman on any of the days above
2) once you receive the herman, start feeding from Day 1
3) if you need more herman for baking, just increase the feeding amount accordingly.
4) use the herman to bake when it has risen double in height

Improved Feeding, Storage & Reviving Method:

Shared by Xiuli Zhang 
Combating Sour Herman with Easy Maintenance
For Herman that turns sour easily due to faster fermentation/too much yeast in starter.
Here is an easy way to maintain Herman & refresh the starter on every use.
Use a 700-800ml glass bottle, feed 1/4 cup HERMAN with the following ingredients:
1/2 cup Fresh milk
1/2 cup All Purpose Flour/Plain Flour
1/4 cup sugar
Mix the 3 ingredients into paste before stir well into Herman bottle.
Cover loosely & Leave at room temperature overnight. Put into chiller when u see it starts bubbling.
2-3 days before bake, refresh the Herman with the following feeding method. Fermentation all should be at room temperature.
Day 1
Take out 1 tablespoon of Herman from chiller, feed with ingredients below:
1/4 cup Fresh Milk
1/4 cup All purpose flour/Plain Flour
1/8 cup Sugar
Day 2 
Stir only
(U can use for bake too IF it rises up actively double the height)
Day 3 
Refeed Herman in morning to make more
1/4 cup Fresh Milk
1/4 cup All purpose flour/Plain Flour
1/8 cup Sugar
Stiring helps to give more oxygen to yeast. After Day 3 Herman will rise fall, rise fall a few times when u stir it, which show its readiness to be used. Best time to use Herman is on Day 3-4.
❤️You can use the Herman on Day 2 too if yours turn out very bubbly rise up, and the amount enough for your recipe. If not give another feed.
❤️If u need more u may feed double the ingredients on Day 3 OR use 2 tablespoon Herman to feed in Day 1.
Any balance starter may be added back to the Herman in chiller. When the Herman in the fridge is about 2 tablespoon left, feed & repeat the cycle above. 😄
Short-term Storage - up to 2 month
Keep in chiller up to 1 month when want to take a short break. Feed Herman before send into chiller. When want to use it, take out from chiller, thaw it and feed. It will bubble in 1-2 days time.
❤️❤️❤️IMPORTANT - Do it in 1st batch of fermenting when u get your Herman.
Storage for Emergency (advisable keep 2 portions into ziplog bags with labeling)
Long-term Storage - up to 6-8 months
Keep 2 portions (1/4 cup) of Herman in freezer for Emergency up to 8 months. Advisable to keep Day 3-4 well fermented Herman. No feeding needed when Herman in freezer. When want to use it, take out from chiller, thaw it and feed Day 1 ingredients, stir twice daily to let more oxygen in, wait for sign of bubbles appear. Herman from freezer will take 4-5 days to start bubbling because it's from freezer, a place which totally stop its fermentation activity. After seeing bubbles, then u start 2nd feeding.
Happy Hermaning,
Xiuli Zhang

Monday 24 July 2017


There is nothing to shout about 
when we bake a cheese cake
made with kefir cheese is something that we may feel accomplish

I forgot to take a shot before cutting
and here it is
Kefir Cheese Cake

Kefir Cheese Cake
(A) 75g Kefir cheese
      20g fresh milk
      50g butter

(B) 3 eggs, separated
      1/4 tsp cream of tartar
      50g sugar

(C) 50g superfine flour, sifted

1. double boil to melt (A) and leave to cool
2. when cooled, beat in egg yolk & leave aside
3. whip egg white, add cream of tartar & sugar until stiff peaks
4. mix 1/2 meringue to cheese mixture until combine
5. then transfer the lot and mix gently into the meringue, fold in sifted flour
6. pour into lined pan, knock pan on counter to release trapped air bubbles
7. steam bake 160"C for 50min



is Kefir grains cultured in Fresh Milk.

Its taste comes from the milk you use.
So, you will get what you feed the Milk Kefir grains.

Fruit juices
or freshly cut fruits
can be added for varieties in flavour

These probiotic drinks are similar
if not better than Yogurt Drink sold in the Supermarkets

If left to ferment further, you will get a thicker version, yogurt

If longer still, the milk will separate from whey
you will get cheese instead, if given time to drip....

Milk separates from Whey

Dripped 1 day in fridge, you get cheese!
Whey is the green colour water on the right.

I am yet to find out the uses of Whey

Haha, looks interesting?

To culture Milk Kefir
1 tsp milk kefir grains 
500ml fresh milk

1) add milk kefir grains to fresh milk
2) cover with a cloth secured with rubber band
3) leave at room temperature for 1 night
4) next day, chuck in fridge for another day or two
5) strain the grains & transfer the grains to freshly prepared milk
6) the remaining milk is chilled as drink. Fruit can be added here.

1) if milk kefir is left in an aircond room with constant temperature
     you will get a smooth texture of tau huey

To make Kefir Cheese
1) leave the milk kefir in fridge until it separates into milk & whey as shown above
2) strain & remove the grains, pour the milk kefir into a muslin cloth lined container
     to drip. Leave overnight in the fridge.
3) the thick mass is Kefir cheese which you can use to make spread or baking


Sunday 23 July 2017


A friend asked me for a Gluten Free Bread Recipe...

I like challenges,
so immediately I embark on this mission

After many trials & failures
most importantly
a tinker from Nelson Mansfield, 
I have come up with this
Gluten Free Cranberry Bread

Of course, not forgetting
Dean Brettschneider's 
Gluten free Poppy Seed Bread Recipe
which gave me handles to put together this
Gluten Free Bread Recipe

If you are not into Gluten Free
you may not like the texture except the flavour
because it is not the normal spongy type that you are familiar

If you are, then this is a good loaf to bake.
The crumbs is not crumbly.
It stays well for you to butter it, haha!

Gluten Free Cranberry Bread
A) 120g white rice flour
      30g brown rice flour
      1/2 Tbsp psyllium husks
      2 tsp brown sugar
      1/2 tsp salt
      35g dried cranberry (can double the amount)
      1 tsp active dried yeast

B) 30g soya bean powder dissolved in (I used black bean powder)
     120g hot water & let cool 
      1 Tbsp olive oil
      1 egg
      1/2 tsp cider vinegar

1) In a large bowl combine evenly dry ingredients (A)  
2) In another bowl beat together all wet ingredients (B)
3) mix gently (B) into (A), to form a firm & a little elastic consistency
4) pour dough into a greased loaf tin, cover & leave to proof 60min until almost double
5) bake covered in preheated oven 220'C for 10min
6) remove cover & bake another 10-15min, until the loaf sounds hollow when knocked
7) leave to cool on wire rack

Can use soya bean milk instead of soya bean powder & water



Shared by Joyce Ng (Facebook) from Singapore

Just for sharring! 
Benefits of drinking water kefir and using it on your skin

Drinking Water Kefir can help you achieve your optimal health, strengthen your immune system, and help to prevent diseases of all kinds. Most importantly, it restores good digestion - the key to health and longevity. When your body is out of balance, unfriendly opportunistic bacteria and yeasts can take over - producing irritable and bad digestion, food allergies, headaches, flu, skin rashes, and other more serious disorders. 

Water kefir is something you and your family can drink and use on your skin every day.

Inhibits the growth of unfriendly bacteria and yeasts, and helps beneficial probiotic microorganisms to colonise and thrive in your digestive tract, and throughout the test of the body (skin, eyes, bladder, vagina, nose, throat, etc).Contributes to a healthy immune system.Reduces inflammation.Helps with the digestion of food and micronutrients. 

The KEY for health and longevity is good digestion, and a balance of good bacteria are the essential starting point.Heals, or reduces the symptoms of irritable bowel syndrome IBS)including bloating, indigestion, flatulence, diarrhoea/constipation, nausea, low energy, muscle aches and pains.Heals intestinal dysbiosis and SIBO (small intestine bacterial overgrowth).Increased energy and overall feeling of good health.Can stop unhealthy food cravings, especially for sugars and sweet foods.

Skin complexion and overall condition improves. Brown liver spots / age spots can fade, as can skin tags, moles, warts etc. It can ease or cure many skin conditions, such as psoriasis,eczema and acne.Hair and nails look healthier, and are strengthened and improved.

Liver cleansing, as in traditional Chinese medicine, thus easing aches and joint pains, and benefiting the eyes.Glandular ( endocrine) system (adrenals, thyroid, pituitary, ovaries) benefits. Women have healthier periods, some women have periods start again after early menopause.

A tranquillising effect on the nervous system has helped many who suffer from sleep disorders and insomnia, depression, ADHD and autism

(1) How To Culture?

First of all, we need to know that Kefir grains love mineral
and do not like chlorine

As such, you will need to get : 
a) raw sugar (which is rich in mineral)
b) bottled mineral water (no chlorine)

No specific brand

To Start

This is 1F 
First Fermentation, sugar water & grains

2F here,
Second Fermentation with added fruits

1) 2F can be done in fridge, but need longer hours
2) If you want fizzi drink. do 2F in long neck bottle & leave at room temperature 
    Be careful though, the gas may burst the bottle if you do not open the cover 
    to let out the gas at least once a day!
3) Short term storage:
    Water Kefir Grains wii hibernate in 1F in the fridge, so the grains will stay at the bottom.
    Do not throw away your grains. It is not dead!
4) long term storage 2-4 weeks in fridge, 2F with more sugar 

Monday 3 July 2017


Cooking for toddlers?
No problem

If you are looking for a gluten free pancake recipe,
this is for you too.

It is easy to make
using only 2 simple ingredients,
1 banana and 1 egg

#TheBigAppleMama.com has this recipe to share with us.

2 Ingredient Pancake
1) take 1 ripe banana, peel the skin & mash with a fork
2) beat in 1 egg & mix well. It is fine if the mixture is lumpy
3) heat up a non-stick pan, lightly grease to avoid sticking to the pan
4) pour a ladle of the mixture onto the hot pan, 4" in diameter
5) cook each side until done

1. If the banana is ripe, these pancakes are sweet enough.
    So, it is not necessary to add maple syrup.
2. Spread with butter if you like.


Herman Loaf
shared by Ann Tan

This is a sweet bread
It has a soft texture.
Many who tasted it,
say it smells good and flavourful

Herman Loaf
180g Japanese bread flour
122 herman
78g hydration
1/4 tsp salt
10g butter

1) mix together flour, herman & water in a BM for 10min, autolyse 30min
2) add salt & butter, knead another 10min, let rest 1 hr
3) snf, repeat another snf after 45min
4) shape & FP 2hrs
5) bake covered @250'C for 20min, opened 220'C for 15min

Sunday 2 July 2017


Cheese made from Milk Kefir, anyone?

To culture Milk Kefir
1 tsp milk kefir grains
250ml fresh milk

1) combine the 2 & leave on the counter for 24 hours
2) when the milk solids separate from the whey, it is ready to strain
3) strain to remove the kefir grains
4) pour milk kefir into a perforated container lined with muslin cloth
5) keep in fridge to allow whey to drip through slowly
6) cheese is then collected on the muslin cloth.


Have you tried making Pancakes with Sourdough?

Most of us like the thick & fluffy Pancakes.

This one is soft and spongy
with added goodness 
Sourdough, Water Kefir, Chia Seeds & Oats

It is healthy and delicious.

Sourdough Pancakes
(A) 1/3 cup rolled oats, blended
       110g water kefir (either flavoured or plain)
       1 tsp chia seed

(B) 1 egg, beaten
      100g sourdough
      2 tsp honey/syrup
      2 tsp oil/melted butter
      1/8 tsp salt

1) combine (A) blended oats, chia seeds & kefir, set aside
2) beat egg, mix to combine (B)
3) add (A) to (B) & heat up a non-stick frying pan
4) scoop 1/3 cup batter & pour into the pan
5) cook 3-5 min until top of pancake is bubbly
6) flip over & cook the other side
7) serve with your choice of topping