A Time To Share

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

Sunday 30 December 2018


Just wonder why the Taiwanese call this Windsor Bread.

I like to call it Single Proof Soft Bread
as it is super easy 
fast to make.

In less than 2 hours
you will have 2 rolls of soft and fluffy bread on the table!

As the original name is Windsor,
I have decided to keep the name Windsor
to give credit to the owner of the recipe.

The ingredients are readily available in most of our pantry!

Single Proof Windsor Bread
450g bread flour
50g cake flour
8g milk powder (optional)
2 egg yolk (about 40g)
50g sugar
300g water or milk
1 tsp salt
1.5 tsp instant yeast
50g butter

1. all ingredients into the bread machine, bread dough cycle about 25min
2. allow the dough to relax for 10min
3. divide dough into 12 portions and form into balls
4. roll each ball into oblong, then roll up as a swissroll
5. knead to seal the joint
6. place on a parchment lined baking tray to proof for 40min
7. when ready to bake, shake some flour on top
7. bake in preheated oven 180'C for 15min until brown

Monday 22 October 2018



Many do not like salmon because of its fishy smell.

This is a way you may overcome its fishy smell
        with added flavour from YAKITORI Sauce.

I love my Salmon cooked
not over cooked!

To achieve this, remember to cover the fish while frying.

Here is the recipe if you are interested...

Yakitori Salmon

1 large piece of salmon fillet, cleaned and halved
Salt and pepper
Some corn flour to coat
Oil for pan frying

Sauce- mixed together
1 Tbsp Yakitori sauce 
3 Tbsp boiled water
1/4 tsp sugar 

1) marinate salmon with a little salt and pepper
2) heat up some oil in the frying pan 
3) coat the salmon fillet with corn flour
4) fry salmon skin side on the pan, cover and allow to cook
5) when brown, turn the salmon over and cook the other side. Cover too
6) when done, turn off heat and pour away the oil, leaving the fish in the pan
7) drizzle the sauce over the fish and dish up to serve.


Chinese Watercress Soup
Can be cooked in many ways.

You can cook it sweet and refreshing
With only 2 simple ingredients, watercress & honey dates.
It Can be served as a dessert

A more elaborate and thick soup
With pork ribs, dried cutle fish and red dates

Here, I am cooking a simple and light soup
With 3 ingredients.

Do not be discouraged when you see only 3 ingredients,
namely watercress, pork ribs and red dates.
They are sufficient for an appetising and refreshing soup.

Of course, old ginger may be added too
if you like its gingery taste.

As for the watercress
Some like to have the whole bunch inside the soup, thick stem and young shoots.

Whereas I like mine, tender and nice
So that I can finish eating the whole lot! Yummy

Chinese Watercress Soup
1/2 kg pork ribs
1/2 kg watercress
8 red dates, slit and pit removed
Salt to taste, optional (I do not add)
1" old ginger, smashed (optional)

1) heat up 1/2 pot of water
2) add everything in and bring it to a boil
3) Allow to simmer for an hour or two (best 2 hours)
4) serve hot

Thursday 11 October 2018


Double Boiled Foochow Rice Wine Chicken Soup
best served hot.

I love it because the soup is clear and flavourful
the chicken is tender.

Foochow Rice Wine is made from Glutinous rice,
so it may be cooling, 
as such ginger slices are added when cooking with Foochow Rice Wine.

With slices of ginger added
it helps to expel wind from the body too.

This is recommended 
for ladies during confinement.

Of course,
you can remove the skin from the chicken
so that it is not so oily.

If you are interested,
this is the recipe:

You will need:
1/4 kampong chicken cut into bite size
few slices of old ginger
1/4 cup rice wine
1.5 cup water

1) all ingredients into the double boiler and steam for 2 hours until chicken is tender
2) serve hot

Sunday 7 October 2018



I love its chewy and yet soft and spongy texture!

I have made it with Sourdough before,
this one I use instant yeast
following Sy Yong"s  recipe

Yeasted Bagels
250g bread flour
3/4 tsp instant yeast
12g sugar
140g water
1/2 tsp salt
1 tsp olive oil

1) all ingredients into the bread machine, bread dough cycle.
     The dough is quite dry, allow to proof for 40min
2) divide dough into 7 balls of 60g each
3) poke into the centre of the ball with your finger & swirl the dough round your finger.
    you may like to flour your fingers while doing so.
4) when the hole is big enough and the ring is even, place it on a parchment lined tray
5) allow to proof for 30min
6) heat up water in a pan with 2 Tbsp sugar added.
7) Do not boil, but wait until the bottom is covered with bubbles
8) drop bagel into the water.
9) at the count of 20, turn the bagel over, and count another 20
10) remove bagel quickly and place on a rack to drain
11) while it is still wet, turn the bagel onto a plate of seeds, nuts or flaky salt to coat the top
12) place on parchment lined tray before sending into the oven and bake at 220'C for 20min
13) when done, allow to cool on rack


Foochow Zhing Dong Piang

In Sitiawan
there are 2 types of common traditional Foochow Biscuits,
namely: Kompiang and Zhing Dong Piang

Kompiang is salty and chewy
Zhing Dong Piang is sweet and soft.

Both these biscuits
have a hole in the centre of the biscuits.

Those days in Fuzhou, China,
during the World War II
these biscuits were baked in a large earthen ware.

They were then strung together
for the soldiers to bring to the battle field,
by hanging on the neck.

Hence its name, Zhing Dong Piang (War of the East)

If you like to try, here is the recipe....

Zhing Dong Piang
150g water
250g bread flour
3/4 tsp instant yeast
20g sugar
1/2 tsp salt
1 tsp cooking oil

1) all ingredients into the bread machine, bread dough cycle
     and allow to proof until double, about 50min
2) the dough should be quite sticky. Divide dough into 4 balls
3) poke your finger into the centre of the ball and swirl with your finger inside the hole
4) place the dough on the parchment lined baking tray to proof for another 50min
5) bake in preheated oven 200'C for 20min
6) allow to cool on rack when done

Monday 1 October 2018


Roti Jala

actually means net bread, 
bread that looks like folded net!

The beautiful yellow colour is derived from Turmeric powder.

Do not have a roti jala dispenser?
No worries!
I used a 500ml mineral water bottle and punch 3-4 holes in the cap.
(learnt from you tube)
The net may not be as even,
but it does the work beautifully too.

These roti jala remain soft even on the next day.

It is best served with curry...

Roti Jala
1 cup plain flour
1 cup water (I replaced with some santan)
1 large egg
3/4 tsp salt
1/2 to 3/4 tsp turmeric powder

1) combine all ingredients in a bowl, mix well 
2) strain the batter to remove the lumps, if any
3) add more water if necessary to get a slow flowing consistency
4) pour batter into the dispenser or bottle & screw tight
5) heat up a non stick pan
6) squeeze out the batter gently onto the hot pan, creating the net effect
7) cook over medium low heat until cooked
8) when done, flip over to a plate & fold top side up
9) enjoy with curry chicken 

Sunday 30 September 2018



Recently when I was in Kuala Lumpur
my Brother in Law, Doa Ming
brought us to a Foochow Coffee Shop for breakfast.

It was there that I tasted 
a Foochow Bao 
made of angchow chicken.

I love it so much that I started experimenting,
trying to come out with a better version,
hence this
Foochow Angchow Jian Biang.

It is crispy on the outside,
flavourful on the inside.

I love it.

The filling is juicy and delicious.

Here is the recipe if you are keen.

I started by cooking the filling first.


(A) 1 Tbsp plain flour
       100ml water

(B) 300g chicken meat, cut into cubes
      100g mengkuang, sliced thinly
      1 Tbsp old ginger, minced
      1 plant Chinese Celery
      2-3 Tbsp cooking oil
      1/2 tsp sesame oil
      2 tsp sugar
      2 tsp angchow
      1 tsp salt
      pepper to taste

1) combine plain flour & water & cook to thicken.
     leave aside until required
2) heat up cooking oil, add ginger & fry until fragrant
3) add sesame oil and mengkuang, continue frying
4) add chicken
5) add angchow and the rest of the seasoning and continue cooking
6) some water may be added if it is too dry
7) when chicken is cooked, add the flour sauce to thicken
8) let cool until required

Bread Dough
150g bread flour
40g cake flour
1/2 tsp salt
30g sugar
1/2 tsp dry yeast
30g water
40g fresh milk
10g cream
40g egg
20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours
2) divide dough into 6-8 balls
3) press flat and wrap the filling
4) place on a parchment to proof until double, about an hour
5) heat up a pan at low heat, and place the buns into the pan, cover it
     Make sure the heat is low so that it will not burn. 
6) when the buns turn golden brown, flip over to cook the other side, cover again.
7) serve warm if you want it crispy



If you love sweet loaf with dried fruits,
you will love its
super soft,
mildly sweet shredded crumbs!

I love its colour too.

The original Panettone takes days to make.

This one takes 2 days.

I wish to express my thanks to
Ng Mee Teng 
for sharing this easy recipe.

(enough dough for 3 x 13cm mould
or 5 x 11cm mould)

(A) Sponge Dough
185g bread flour
1/2 tsp instant dry yeast
115g water

(B) Fruits
180g sultanas or raisins
40g rum or orange juice
100g mixed peel

(C) Main Dough
500g bread flour
1&1/2 tsp salt
115g sugar
1&1/4 tsp instant dry yeast
zest from 2 oranges
1&1/2 tsp orange juice
1&1/2 tsp pure vanilla extract
140g egg yolks (about 7 Nos)
120g water
115g butter, softened

1) To prepare sponge dough 
     - mix all ingredients to form a dough
     - place in a bowl, cover & leave at room temperature min. 8 hours or overnight
2) To prepare fruits
     - mix all and toss to coat
     - cover & leave overnight
3) Next day, into the bread maker 
     - add main dough ingredients and sponge dough
     - bread dough cycle 1.30 hours including proofing time
     - last 2 min, add soaked fruits 
     - remove dough and place in an oiled large bowl, cover & leave for 45min
     - after 45min, fold the dough onto itself from 4 corners (twice)
     - leave to proof a second time for 30min
4) transfer dough to a lightly floured surface and divide dough into 3 portions
5) shape into a boule and place into a panettone mould
6) cover & leave to proof for 2 hours
7) cut a cross on the top of the risen panettone 
8) bake in preheated oven 170'C for 50-60min. Tent bread if brown too quickly
9) remove panettone from oven and brush its top with melted butter.
10) leave to cool and enjoy

Monday 3 September 2018


Pan Fried Dimsum Bao
are crispy when served warm.

In Dimsum Restaurants,
these baos either have char siu or
shrimps and chicken as filling.

When my daughter, Serene sent me the link from You Tube, 'SWEET THE MI',
the next day I made it!

I halved the ingredients in her recipe
(I want to make 6 baos only)
I put all ingredients into the bread machine instead of using my hands to knead.

The result?
Crispy crust and soft crumbs!
Love them.

Pan Fried Dimsum Bao

150g roasted pork/char siu, cubed
1 big onions, chopped
2 tsp sesame seed

2-3 Tbsp gravy from char siu
if you do not have, mix your own:
1 Tbsp char siu or BBQ sauce
1 tsp sugar
1/2 tsp oyster sauce
1/2 tsp red yeast residue, optional
1/2 tsp corn flour
salt & pepper to taste

1) heat up 1 Tbsp oil and fry onions until fragrant
2) add char siu & seasoning
3) fry until dry, add sesame seed and dish up
4) leave to cool, divide into 6 portions

Bread Dough
150g bread flour
40g cake flour
1/2 tsp salt
30g sugar
1/2 tsp dry yeast
30g water
40g fresh milk
10g cream
40g egg
20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours
2) divide dough into 6 balls
3) press flat and wrap the filling
4) place on a parchment to proof until double
5) heat up a pan at low heat, and place the buns into the pan, cover it
     Make sure the heat is low so that it will not burn. 
6) when the buns turn golden brown, flip over to cook the other side, cover again.
7) serve warm if you want it crispy

Sunday 2 September 2018


Sea Cucumber
has long been used in Chinese Cooking,

Sea Cucumbers are expensive
it takes long time to prepare,
so they are mainly used in expensive dishes,
like braised sea cucumber,
sweet and sour sea cucumber
the famous Foochow Delicacy,
'Buddha Jump Over The Wall'

Recent discovery
is that Sea Cucumber is a good source of collagen.
so it has been introduced in many dishes.

Johanna Wong
recently introduced to us a tub of Sea Cucumber Tong Sui
which she bought from the local market!

It looks nice
and here I am with this simple recipe.

Sea Cucumber Tong Sui
1 small sea cucumber, soaked, softened and cleaned (cut into small pieces)
some wolfberries
some red dates
some dried longan
some white fungus (optional)

1) all ingredients into a double boiler, add enough water
2) double boil for 1-2 hours 
3) add rock sugar to taste
4) enjoy your collagen dessert

If you do not like the fishy smell of sea cucumber
you may like to add a few slices of old ginger 


is a good snack because it is in small portion.

You can have it with or without
icing sugar on it!

It looks so much better with 'snow flakes', haha!

Sister Ding Mee Ling,
I would like to thank you
for the various sharing and guidance
starting from the time I know you through Facebook.

I have never tasted,
not to mention baking the Madeleine.

This is a easy recipe shared by Sis Ding Mee Ling
(Author:Shiokman Eddie)
the beauty of it
 is that I can make the batter 2 days ahead!

I was so anxious to try out the recipe,
so I baked it anyhow,
without the proper pans
using my little cup cake pans!

3 eggs
100g sugar
10g orange zest
5g lemon zest
120g self-raising flour
1/4 tsp salt
62.5g butter, melted

1) beat eggs and sugar until it turns pale 
2) add grated zest and salt, mix well
3) mix in flour and melted butter, until well combined
4) refrigerate the batter for at least 1 hour (up to 2 days)
5) lightly oil pan, and scoop in the batter
6) bake in preheated oven 180'C for 10-15 min until golden brown
7) cool madeleine slightly before removing from the pan
8) once cooled down, dust with icing sugar

Wednesday 29 August 2018


Soft Soft Sweet Loaf
is made with
Unbleached Bread Flour and Unbleached Wholemeal Wheat Flour.

To make it soft and springy,
I have added 1 egg and fresh milk as liquid.

If you wish to try, this is the recipe:

Soft Soft Sweet Loaf
140g fresh milk
1 egg
40g butter
60g unbleached wholemeal wheat flour
240g unbleached bread flour
60g sugar
1 tsp yeast
3/4 tsp salt

1) all ingredients put into the bread machine, according to the list starting with liquid
2) bread dough cycle 1.5 hours 
3) divide and shape a preferred, and leave in the bread pan to proof until double 60min
4) bake in preheated oven 175'C for 35min

Tuesday 28 August 2018


Fried Rice Tea

is brewed in a flask 
by simply pouring boiling water
over the fried rice grains, 
and let steep in the flask for 10min before drinking. 

It is cheap and easy to prepare.

Many elderly, my mom is one of them, 
drank this Tea during Confinement after childbirth.

They believe that fried rice tea
does wonders to the body.  

It helps to keep the womb warm, 
improve the immune system, 
wash off body fats, 
quench thirst 
drain body fluid.

As drinking plain water is not advised during confinement, 
Rice tea is a good alternative
 to red dates drink
 which can be quite monotonous at times.

A good remedy to ward off chills in the body. 
For coughs having white bubbly saliva, 
try this rice tea.

Toasted Ginger slices may be added to enhance its effectiveness.

It is easy to prepare.

You need only
1 cup white rice or unpolished rice grains

  1. rinse rice grains under running water, shake off excess water.
  2. Fry at low heat in a hot pan or kuali until dry.
  3. After frying 10min or so, the grains turn golden and it is ready.
  4. Let cool before storing in a glass bottle until required.

If Ginger is preferred, fry the shredded old ginger until quite dry, 
add the strained rice and fry until the rice grains turn slightly brown


Crumbly Dimsum Bao

sold in Dimsum Restaurants
either has roasted meat (char siu) or
a mixture of fresh shrimps and chicken as filling.

I have used Curry filling instead, hope you like the change.

Crumbly DimSum Bao

1 egg, hard boiled & cut into 6 wedges
75g potato, cubed and Steamed until soft
50g pork or chicken, minced
1/2 Tbsp curry powder
3 shallots, sliced
some curry leaves
1/4 Tbsp sugar
1/4 tsp salt
chicken powder to taste, optional
1 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant
2. add curry leaves and minced meat, continue frying
3. add curry powder and the rest of the seasoning
4. lastly stir in the steamed potato, cook until dry
5. remove & allow to cool

100g self raising flour, sifted
50g chilled butter, cut into cubes
25g beaten egg
10g sugar
1/4 tsp salt

Egg Wash
remaining beaten egg

1) combine flour and sugar in a mixing bowl
2) add butter, using fingertips to rub butter into the flour until it resembles crumbs
3) add beaten eggs and mix to form a pliable dough, divide into 6 balls
4) lightly flatten each ball, wrap in 1 Tbsp of filling & 1 egg wedge
5) seal and place on parchment paper
6) egg wash and bake in preheated oven 175'C for 25-30min 

Monday 27 August 2018


Braised Pork Belly and Egg
is one of my favourite.

It is easy to prepare
and nice to eat with steamed rice.

The following are the ingredients required:
Pork belly, cut into chunks
few hard boiled eggs
garlic, whole
dried chillies
star anis
cinnamon stick

 IF in a hurry, I just dump everything & some water into the clay pot and stew.

It may be more fragrant if I heat up the pot,
add a little oil to fry the above,
follow by the pork belly.

Sufficient water is added to cover the pork
and bring to a boil.

Once boiled, turn down the heat and let it simmer until tender

Add hard boiled eggs and seasoning:
dark soya sauce, soy sauce, sugar and pepper to taste.

Cover and leave aside.

Heat up again when ready to serve.

Sunday 26 August 2018


Spiral Curry Puff
has a perfect crispy crust when deep fried!

I choose to bake them
so the colour is not golden brown.

I need to egg wash it to get the darker shade.
However, the egg wash tend to stick the layers together
 I cannot see the layers in the pastry clearly.

Oh dear!
If you want to get that golden brown
simply deep fry it.

1 egg, hard boiled & cut into 6 wedges
150g potato, cubes and Steamed until soft
100g pork or chicken, minced
1 Tbsp curry powder
5 shallots, sliced
some curry leaves
1/2 Tbsp sugar
1/2 tsp salt
chicken powder to taste, optional
2 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant
2. add curry leaves and minced meat, continue frying
3. add curry powder and the rest of the seasoning
4. lastly stir in the steamed potato, cook until dry
5. remove & allow to cool


Oil Dough
80g plain flour
40g shortening

1. combine all ingredients & knead to form a dough, allow to rest

Water Dough
120g plain flour
1/2 tsp salt
4 tsp  sugar
20g cooking oil
60g water

1. combine all ingredients & knead to form a dough, set aside to rest

1. divide both oil dough and water dough into 4 balls each
2. press water dough flat to wrap an oil dough inside, you will have 4 balls
3. roll a ball lengthwise as shown in the photo below
4. roll up like a swiss roll
5. then, roll out again lengthwise a 2nd time to create more layers

6. roll up again as a swiss roll, cut into half as shown in the photo below,
    you will have total 8 rolled rolls like this.

7. press down each roll half, and roll into rounds
8. wrap fillings and seal the edges
9. place a a parchment paper if you want to bake
10. egg wash and bake in preheated oven 175'C for 25-30min

If you prefer deep fried, go ahead


New York Cheesecake
is extremely rich!

I love Cheesecake.
I prefer a lighter one but it must
 maintain the flavourful cheese flavour!

This recipe from bakingmom80.blogspot.com
is just right for me,
not too heavy and sweet.

1) for 5" round cake tin with removable base
2) baked in water bath @ 160'C for 60min

(A) Base
100g digestive biscuits, crushed
50g melted butter

(B) Cake
250g cream cheese, soften to room temperature
75g sugar
2 eggs
15g corn flour, sifted
10ml lemon juice
80ml milk

1. mix (A) and press the mixture into 5" tin, set aside in fridge
2. beat cream cheese and sugar till pale and smooth
3. add eggs, one at a time, mix well after each addition
4. sift in corn flour and mix well
5. mix in lemon juice and milk gradually
6. tap on table top to remove trapped air bubbles
7. pour the cheese mixture into the prepared cake tin
8. bake in water bath for 60min in preheated oven @160'C
9. when done, leave the cake in the oven with oven door slightly ajar (for 30min)
10. cool at room temperature for another 30min before chilling in the fridge overnight.


Mooncake Festival
is just round the corner.

This time Kenneth Goh's
Teochew Spiral Yam Mooncake
has attracted me,
and I have made it with slight modifications.

Teochew Spiral Yam Mooncake
This recipe yields 6 mooncakes.

Filling Ingredients:
250g yam, peeled and sliced 
75g caster sugar
40g cooking oil, fried with sliced shallots for extra umph!
5-10g wheat starch 澄 粉 (optional, depend on the texture of yam after blending)
6 salted egg yolks, steam until cooked

1. steam yam until soft and tender
2. while yam is still hot, mash together with sugar & 1/2 of the oil 
    (Mash as fine as possible) can use a food processor to do the job.
3. if necessary, add wheat starch
4. in a wok, heat up the other 1/2 of the oil 
5. add yam paste to fry @ low to medium heat until it dries up and comes together in a ball
6. remove & set aside to cool 


Oil Dough
90g plain flour
50g  shortening

1) combine all ingredients and knead till well mixed, set aside to rest

Water Dough
100g plain flour
25g cooking oil
15g caster sugar
50g water
1/4 tsp vinegar

1) combine all ingredients and knead till well mixed, set aside to rest

1. divide yam paste into 6 portions, wrap the egg yolks and set aside
2. divide both the oil dough and water dough into 3 portions each
3. press flat the water dough, and wrap one portion of oil dough in each.
    You should have 3 balls of dough now.
4. take one ball and roll lengthwise as in the photo
5. then roll up as a swiss roll.
6. roll lengthwise a second time to create more layers, roll up again

7. use the spatula, cut the rolled dough in half, total you get 6 rolled dough 

8. press the roll dough down, and roll into a round
9. wrap a ball of filling into the rolled dough, seal the edges
10. place on a small pieces of parchment paper & continue with the rest
11. bake in preheated oven 170'C for 25min until slightly brown
12. leave to cool on wire rack

Originally, these spiral mooncakes were deep fried until golden brown 
to get that crispy outer skin. For health reasons, many have opt to baking them instead.

Thursday 23 August 2018


Orange for Flu and Cough?

Sounds incredible!

Well. that's what I heard ....

Once I attended a home party, whole oranges were served.
I was then told that oranges could come in handy 
when you were down with flu!

However, it tastes good when served warm as a dessert, haha!

1) wash the orange, whole
2) slice off the top 2cm of the orange, and keep as a cover
3) rest the orange on a small bowl to fit
4) use a chopstick to poke the flesh of the orange
5) sprinkle 1/4 - 1/2 tsp of salt, onto the opening of the orange
6) put back the cover of the orange and steam over medium heat for 15-20min
7) serve warm, eat the flesh and drink the juice
8) enjoy 

Wednesday 22 August 2018


Light Chocolate Egg Cake

Traditional Ji Dan Gao was steamed plain.

This recipe shared by Ann Low
is baked Ji Dan Gao
but it is very light.

It is chocolate flavoured
because part of the flour has been replaced with cocoa powder.

Light Chocolate Egg Cake
2 large eggs
1/2 tsp vanilla extract
3 Tbsp caster sugar
2 Tbsp cake flour sifted with
1/2 Tbsp Hershey's cocoa powder

1. beat eggs, vanilla extract and sugar at high speed until thick and fluffy
2. sift the flours a 2nd time into the egg mixture in 2 batches, fold in with a spatula
3. scoop batter into paper lined cupcake pan
4. before sending into the oven, knock the pans to release trapped air bubbles
5. bake in preheated oven 180'C for 30min
6. once out of the oven, drop the cupcake pan onto table top to prevent too much shrinking
7. leave to cool 


Steamed Glutinous Rice
is said to be well cooked
if the rice grains are nice and spongy, not soft and stick together!

I would like to express my thanks 
to Har Yean Cheng's mom
for this yummy and right texture recipe.

Steamed Glutinous Rice
300g glutinous rice, soaked overnight & drained
2 Tbsp oil
3 shallots, sliced
few slices old ginger
1 Chinese sausage, remove skin & sliced
3-4 dried mushroom, washed & soaked till soft, sliced
2-3 Tbsp dried shrimp, washed & soaked till soft
1/2 cup water gathered from soaking dried shrimps and mushroom

soya sauce
dark soya sauce
salt & pepper to taste
chicken powder (optional)

char siew or braised pork, sliced
fried egg, sliced
spring onions, chopped
fried shallots
fried peanuts (if you prefer some crunch)

1. fry shallots and ginger in oil until fragrant
2. add dried shrimps, mushroom and Chinese sausage
3. add glutinous rice and fry together
4. add seasoning to taste
5. transfer to a steaming pan, add 1/2 cup water
6. steam for 25-30min on high heat until cooked
7. garnish before serving

Monday 6 August 2018


Ikan Bilis 
is a good source of Calcium for Bones.

The normal pratice is to boil the Ikan Bilis,
discard them afterwards
and use the water to cook porridge for the little ones.

I prefer to grind them into powder
and add to the porridge.

The steps may be long
but you are feeding the baby the whole fish without bones and head!

If you are interested,
here is the recipe:

Ikan Bilis Powder
300g ikan bilis

1. remove the head of the ikan bilis, split open and discard the centre bones & stomach
2. rinse the ikan bilis in a sieve, under running water, drained
3. using the kitchen towel to soak up as much water as possible
4. spread out on the baking sheet
5. bake in preheated oven 80-100'C for 1 hour, until dry and crispy
    - turning the ikan bilis a few times while baking.
6. let cool & blend until VERY VERY fine!
7. keep in a bottle & refrigerate until required.

Friday 3 August 2018


Ginger Milk Pudding
is a Hong Kong Delicacies
fondly called 
Hong Kong Style Ginger Crush Milk Curd. 

If the porcelain spoon
can stay on top of the milk, you have succeeded.

Thank you Ah Chee
for your recipe and your detailed explanation.

It is indeed an easy and wonderful recipe.

Ginger Milk Pudding
1 cup full cream fresh milk (240g)
1.5-2 LARGE PORCELAIN SPOON old ginger juice (Bentong) 
1-2 tsp sugar

1. put ginger juice in a bowl
2. heat up milk and sugar in a small pot, until bubbles appear at the sides of pot,
    make sure that it must be hot enough but not to let the milk boil!
3. Then, pour the milk into the ginger juice bowls
4. Do not stir. Let sit for few minutes to set.
    Test with a spoon. If the spoon stays on top, you have succeeded!