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

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