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 December 2019



This herbal drink can be prepared easily.
It is beneficial in strengthening the immune system,
helps in digestive system and
improve vision.

Do not drink if you have flu, fever or sore throat
as the astragalus slices can be heaty too.

Huang Qi Drink 
5g Huang Qi (Astragalus)
10g wolfberry
10g red dates, seeds removed
500ml boiling water

Rinse all ingredients & put into 500ml of boiling water
and allow to simmer for 1/2 an hour


Old cucumber soup 
is a popular home remedy to cooling the body in general.

It helps to soothe throat irritation and coughs,
and some even believe in its anti-aging benefits.

Old cucumber soup 
is generally acceptable in its taste
for children and adults alike.

The method of preparing this soup is quite simple too.
Simply get all the ingredients above,
cleaned and cut accordingly.
Then, put all into a pot of boiling water
and simmer for an hour or two,
a pot of steaming old cucumber soup is ready to be served!

Wednesday 13 November 2019


French Fries are popular among both young and old.
Knowing that they are unhealthy, being fried with processed oil,
many of us still cannot resist taking a few bites.

In recent years, sweet potato fries have become popular,
more so if they are baked.

This baked sweet potato fries can be prepared very quickly
and is sure to be a hit with children and adults alike.

Sweet Potato Fries
2 large sweet potatoes
sea salt to taste
a little garlic oil to grease the baking pan

1. pre-heat oven 200'C and lightly coat base of baking tray with some garlic oil
2. cut sweet potatoes into fries after peeling off the skin, and toss in a little salt
3. place them in the prepared baking tray
4. bake for 15min or until just browning on one side.
5. flip over and bake for another 15min to complete the browning.

Cooking time depends on the oven

Monday 11 November 2019


These German Hard Rolls
 are crusty outside but with soft tender crumbs.
The overnight poolish starter lends a nutty flavour 
making them 'classic'

Thanks to Angie for sharing this recipe.

You can always freeze the remainder
and re-crisp in 150'C for 10 min

100g water
100g bread flour
0.1g fresh yeast or 1/8 tsp instant dry yeast

Main Dough
150g bread flour
55g water
5g fresh yeast or 3/4 tsp instant yeast.
5g salt
10g sugar
3g live oil

1. mix poolish ingredients, leave aside (covered) at room temperature for 16-20 hours
2. combine poolish & main dough ingredients in bread machine, bread dough cycle (1/2 hour)
3. transfer to a bigger container, cover & leave aside for 60min, half time do a stretch & fold
4. divide dough into 8 portions, shape & leave on parchment lined baking tray to proof
5. preheat oven 230'C, put a bowl of boiling water at the bottom of the oven (for steam)
6. when ready to go into the hot oven, score the bread and mist the buns
7. bake 20-25min until golden brown & crisp.

Friday 1 November 2019



In the morning when I was suppose to take a flight back to Ipoh, I
accidentally hurt my back. It was very painful. I dread to think that
when I reach Ipoh, I need to carry my cabin bag to walk down the
flight of iron steps from the plane!

I was contemplating whether to get a wheel chair, but when we
reached Changi Airport, it was too early. We can only checkin at
the Qiosk machine, so cannot request.

After that we sat down to have an early lunch. The pain got worse
that I could not sit down for long! So I walked towards the boarding
gate, hopping onto the travelator whenever I saw one, so it took
away much of the walking.

During boarding, "Ma'am, would you like to check in your cabin bag?"
I was shocked. "Now? Is it free?" He nodded & without hesitation, he
slipped a band through the handle of my luggage and told me to leave
the bag at the gate.

Praise God! This is our God. He cares for us. He knows what we need.
He gives without us asking for it.

Father God, I am sorry I have not passed my burden to you, worrying
unnecessarily. You have healed my back ache within 2 days by your
Healing Words, no doctor, no medication, no therapy. Teach me O God
to be more aware of your ever presence with me. In Jesus blessed name,
I pray and ask, amen.

Thursday 31 October 2019



Jesus knows you well
Enough for Him to be aware of your every needs
Surely He cares, because He loves you abundantly
Unless you reject and deny Him
Swift is He to receive you with open arms

Come as you are
Answer His call, and open your hearts to Him
Rest in His arms and He will see you through
Ever so loving and kind is He
So, why are you still waiting?

Monday 28 October 2019


are single serving biscuits or quick bread.

Guai Shu Shu introduced his Scones as
"Basic but presentable, 
Basic but irresistible raisin scones."

I like to call the scones he shared,
"Eggless Scones"

No 2 scones look the same, not to mention being beautifully shaped!
The rugged look tells you that the scones are well risen.

Notes to successful Scones baking:-
1) all ingredients need to be cold
2) the dough needs the minimum handling
3) if you add raisins or dried fruits, omit the sugar from the recipe

Eggless Scones
500g self raising flour, sifted with
2 tsp baking powder
50g sugar
1/4 tsp salt
100g cold butter, cubed & kept in fridge until required
300-350g cold milk

1) preheat oven to 210C
2) mix together all dry ingredients
3) rub the cold butter into the flour swiftly with your finger tips
4) add milk to combine the flour, do not pour in the milk all at once, but slowly.
5) when mostly combined, place dough on the table top & press to 1/2" height
6) cut into required shape (either smaller circle or a large circle & divide into wedges)
7) place on a lined baking sheet, brush the top with beaten egg or milk
8) bake for 20-min until golden brown

Monday 14 October 2019


Coconut Cake

Coconut Cake 
is a simple but flavourful cake.

I have made it too thin 
so I cut it in half and stacked them up to get the height for photography.

After that, I cut it into small pieces to serve.
Those who tasted agreed with me that
it is the right way to serve, just a mouthful!

If you are curious of the taste, try it

Coconut Cake
60g butter
60g coconut milk
60g sugar
1 large egg
2 Tbsp shredded coconut
1/4 tsp salt
75g plain flour sifted with
1/2 tsp (scant) baking powder

1) cream butter & sugar until light & fluffy
2) beat in the egg & salt
3) add shredded coconut, mix well
4) fold in sifted flour 
5) pour into lined tin and bake @175'C for 35min 

Monday 7 October 2019


Pulut Panggang
is a favourite among both the 
Chinese Community and our Malay friends.

These are either made with sambal (spicy) or kunyit.

My late mom liked these non-spicy type
but they may be hard to come by
because the spicy ones are more popular.

My brother Richard started to plant bananas recently
I managed to get some banana leaves from his farm.
And, I was told that I must not use the leaves from pisang emas 
because it makes the kuih bitter!
Try, if you want to prove my friend wrong!

Pulut Panggang
(A) 1 cup glutinous rice, soaked for 4 hours)
       100 ml water
       50ml coconut milk
       3/4 tsp salt

(B) 3/4 cup shredded coconut
       1/2 tsp kunyit powder
       3 shallots
       1/2 old ginger
       1 lemongrass
       2 Tbsp dried shrimp, washed, soaked & keep the soaking water
       2-3 Tbsp cooking oil
       salt & sugar to taste

(C) 1-2 banana leaves for wrapping
             a) soften by heating over the griddle
             b) cut into 5" or 6" squares
       few tooth picks for securing

1) steam (A) until glutinous rice is cooked
2) slice shallots, ginger and lemongrass thinly
3) blend them together until fine, add kunyit powder
4) blend the soaked dried shrimp
5) Heat up the oil & add the blended ingredients and fry
6) add dried shrimp & continue frying until fragrant
7) add shredded coconut, soaking water and salt & sugar to taste.
8) remove from heat when the ingredients bind together. Let cool
9) wrap as shown in the photo below & secure the ends with tooth picks
10) heat the griddle with a little oil & arrange the kuih on it to 'char'
11) serve warm is nicer

Tuesday 10 September 2019


is a 'soft version' of the jackfruit.

It has a distinct smell you either like it or hate it
just like the King of Fruits, durians!

I bought the kampong type 
where there are many seeds covered with a thin layer of flesh.
If you come across a 'kahwin' type you may get less seeds but the flesh is thick!

A word of caution:
The fibre of the chempedak is quite difficult to bite and break,
so it is usually swallowed after chewing for sometime!

If you deep fry it, then it is easier to eat!
Like to try?
Here is the batter for deep frying:

Crispy Deep Fried Chempedak
batter enough for 20 pieces:

60g self raising flour
10g rice flour
1/8 tsp salt
1/8 tsp baking powder
90g water

1) mix all ingredients until smooth
2) heat up oil for deep frying
3) coat chempedak with the batter
4) lower the heat & drop the fruits individually into the hot oil
5) when it starts to brown, increase temperature & let it brown
6) remove & drain
7) serve warm

1) too high heat will not cook the seeds! Normally the seeds are eaten together!

Sunday 1 September 2019


Yellow Rice Wine Chicken
is a well loved dish among the Chinese
especially the ladies!

It is a dish fit for new mothers.
It helps to expel 'wind' from the body and keeps it warm.

The ingredients are simple but the taste is really good.

Yellow Wine Chicken

1 chicken thigh, chopped into pieces
10 slices old ginger
some black fungus, soaked & cut into strips
1/2 Tbsp sesame seed oil
150ml rice wine, can be less
200ml water

1) fry ginger in sesame seed oil until fragrant
2) add chicken pieces and black fungus to fry
3) add rice wine when the chicken pieces start to shrink
4) add water, cover and bring to a boil
5) when chicken is soft, add salt to taste.
6) serve hot!

Monday 19 August 2019


Shanghai Pancake
was once very popular. 

It was usually served together with a sweet cold dessert 
at the end of a heavy 8 course dinner in a Chinese restaurant.

This recipe is adapted from dingoozatfood.blogspot.com 

(A) sift together 
90g All Purpose Flour
30g Rice Flour
1/2 tsp Baking Powder
2 tsp Sugar 
1/4 tsp Salt

(B) Combine
1 large Egg
230g Water


250g red bean paste or lotus bean paste.
Cooking Oil

  1. Add B to A, mix well and strain through a sieve
  2. Lightly oil a non stick frying pan
  3. Heat up the pan. 
  4. Pour 1 ladle batter into the pan, swirl to form a thin pancake 
  5. Once set, remove from pan and spread filling onto the pancake (do not press in the filling)
  6. Fold into rectangle by folding in the 4 sides, Brush some batter on the sides to secure the edges
  7. Heat some oil in the pan, pan fry the pancake until golden brown on both sides. Dish out and drain the excess oil. Cut into pieces and serve 

Thursday 8 August 2019


Basque Burnt Cheesecake 
is easy to make,
from scratch to out of the oven within an hour!
No special skill required,
only beating, mixing & beating!

When warm, it tastes like custard
and when chilled, it tastes like normal cheesecake with burnt top!
It is simply delicious!

This recipe is adapted from here

Basque Burnt Cheesecake
6" round cake

250g cream cheese
80g sugar
3 eggs
125ml whipping cream
15g cake flour

1. Line 6" loose bottom cake tin with baking paper
2. beat cream cheese & sugar until light
3. add eggs, one by one & beat in after each one
4. add whipping cream, mix well
5. add sifted flour & beat well again
6. pour into prepared tin, & put the tin into a bigger cake tin
7. bake in preheated oven 220'C for 30min at the LOWEST rack 
8. cake will rise high
9. serve warm or chilled

Wednesday 7 August 2019


Mom on her 90th birthday
8th July 2019

Miraculous Saving Grace of God

My mom had been a fervent ancestor and idol worshiper for all the days of her life until the last few miraculous days. All family members and friends who came to her wake service were surprised to see a Cross and Bible Verses accompanying my mom as she laid there in the living room, in the house that she spent decades worshiping idols!

On 30th July morning, a day after being admitted to the hospital for fluid retention in her body, my mom shocked us by suddenly singing ‘天堂是我家‘ in Chinese, loud and clear! She did not just sang it once but repeated the same song with enthusiasm to everyone who came to see her that day.

As she was singing this song, the Holy Spirit prompted me to take action, ‘This is the moment’! I asked my mom for permission to contact Pastor Grace, a family friend. My mom had earlier rejected her several times when she wanted to visit her, saying that she did not want to leave her faith at this old age. Praise God that she finally said ‘yes’! The sudden change of mind was a miracle!

When the Pastor came, my mom sang the same song for her too and told the Pastor that Heaven is beautiful because her late husband told her about it. Without hesitation she said the sinners' prayer and accepted Jesus Christ as her Lord and Savior. As everything happened so suddenly, some family members thought that she would probably change her mind the next day, thinking she could have agreed to it at the spur of the moment.

Glory to God! The next day she was firm about her decision when asked by the Pastor and she was baptized and took Holy Communion in the hospital. I was in awe as I witnessed her faith , trusting God in her last days and her complete surrender to God which brought her peace.

She told me Heaven is beautiful and she wanted to go there. She also wished that she could breathe her last with no struggle, best if she could go peacefully in her sleep. I explained to her that now she is a child of God, the Holy Spirit is in her. Jesus loves her and He will surely hear if she asks. We talked about Jesus’ saving grace and His abundant love for her. I explained to my mom how she could pray to Jesus to tell Him her wishes. 

My mom had gone back to the Lord on Sunday 4th August 2019 @ 7am, breathing her last breath in her sleep in a peaceful manner just as she had wished it would be. Praise God for her wish granted.

God is merciful and faithful. The song which my mother had suddenly sang that day was a song she learnt in church near her house, when she was a little girl of 6 or 8 years old. My mom was on a detour for 82 long years. But God is in control. He never give up on my mother.  He patiently waited for her to come back, with His arms opening wide, waiting to receive her, not willing anyone to perish but everyone to come to repentance. This is our God!  Hallelujah! 

This is God’s love and His miraculous saving grace. All glory be our God Almighty, amen.

Friday 26 July 2019



Stacking up of Open Burger,
recipe inspired by Ding Mee Ling's Bunless Burger.

These are the ingredients used-

Open Burger
180g minced pork or chicken or beef
1/2 big onions, chopped
1/8 tsp garlic powder
1 tsp minced ginger
2 pcs cream crackers, crushed
1/2 egg, beaten
to taste: mix herbs
             black pepper
             mustard powder

1. combine all ingredients & leave aside until required
2. shape into 3 patties & fry in cooking oil until done
     - melt some butter in the pan for added flavour

For sauce:
3. combine ketchup, honey and Maggi or A1 sauce
4. add some water & cook over medium heat

To Serve
1) as Ding Mee Ling has done or

2) simply tuck into a burger bun,
    with sauce,  a slice of cheese, fried egg & some vegetable

Thursday 25 July 2019


Luffa Sponge Gourd

Are you familiar with this Sponge Gourd?
Those days many of us have a plant at the fence in the backyard.
The endless supply of the gourd
provides a soupy egg dish regularly on the dining table.

So much so that many of us got tired of it!
My hubby is one of those who does not like it anymore!

I still like it, haha!
So whenever I stumble on it, I will buy one for myself.
I can only cook 1/2

Last time, we had a plant at the backyard.
When it bloomed, it was such a beautiful sight-
blooming bright yellow flowers with so many gourds hanging down!
So much fruits that we had to give away.
Those that were left hanging on the plant just withered and dried up.

When we removed the dried skin and the seeds
we have a supply of sponge for use.

Tuesday 23 July 2019


Fuzhou Braised Tofu
is one of the popular delicacies among the Fuzhous in Sitiawan.

These are only available in the morning in the local markets.

If you are late, get from some of the 'ju chou' restaurants.

It may be served plain after slicing
cook Fuzhou Popiah
braised with pork or chicken or duck.

These are made with firm tofu,
braising until tender and flavorful!

Fuzhou Braised Tofu
10 cubes of firm tofu, cut half
2 plants scallion (green onions)
80g superior light soya sauce
25g sugar
1/4 tsp maggi seasoning
1/8 tsp salt, to taste
2 Tbsp dark soya sauce
500ml water (more to cover the tofu)

1. combine all seasoning & bring to a boil
2. in a slow cooker, put the whole plant of scallion at the base of the pot
3. arrange the tofu closely together in the pot, layer by layer
4. pour the hot seasoning sauce over the tofu, add more boiling water if necessary
5. simmer but do not boil, for 3 hours
6. let cool when done.

1. Can leave the tofu to soak in the hot slow cooker overnight.
    Remove them the next day.


Fuzhou Popiah

Those days we only have it once a year
i.e. during Spring time 春季
Chinese New Year

Nowadays the popiah skin is easily available
(can get from the local market)
so we tend to have it more often.

Fuzhou Popiah is somewhat like the Nonya Yiu Hu Char
because the basic ingredients & preparation are quite similar
except that Roasted Cuttle fish strips is omitted.

This is the Fuzhou Popiah filling

Fuzhou Popiah
1/2 mengkuang, cut in thin strips
1" carrots, cut in thin strips
1 Fuzhou Tofu, cut in strips
some shrimps, shelled
1-2 Tbsp minced pork
1/2 handful bean sprouts
some garlic, smashed & coarsely chopped

1 tsp oyster sauce
salt & pepper to taste

10 popiah skin
10 lettuce, leaves, optional
fried shallots, must have!
spring onions, chopped
chilli sauce, optional

1. heat up kuali, add 1 Tbsp cooking oil
2. fry garlic until fragrant, add minced pork & shrimps to fry
3. add carrots & mengkuang to fry
4. add enough water to cook, until mengkuang is soft & tender
5. when the water is almost dry, add tofu, bean sprouts & seasoning
6. dish up & ready to serve
7. place a sheet of the popiah wrapper on a plate
8. smear some chilli sauce, if used, on the popiah skin
9. line it with lettuce & place some filling to side of the skin & wrap up
10. serve hot or deep fried for crunch.

Friday 5 July 2019


Easy Steamed Egg Cake

Traditionally,  steamed egg cake
requires much muscle work of beating the eggs until white!

The texture is soft and spongy.
Its ingredients are simple and easily available in the pantry,
a bowl each of sugar, egg and flour!

It is popular among families with many children,
because mom just bake a big tray and the children can eat the whole day!

My husband's family has 6 children.
His eldest sister was usually given the instructions to bake for the family.
So, when she took out the tub and mixer,
all the siblings would conveniently 'disappear'!
You know why!

If you want a recipe of steamed egg cake that is easy,
simply mix and pour,
and can have the little ones to participate in the making,
this is the right recipe for you!

If you are thinking about the soft texture,
this cake is not as soft as the traditional steam egg cake.
It is more for the fun of working together with your kids
and for them to enjoy afterwards!

You can have it plain as I have done
added chocolate for marble effect.

I have adapted this recipe from

Easy Steamed Egg Cake
1 egg
1 Tbsp sugar
1 Tbsp condense milk
1 Tbsp fresh milk
1/2 Tbsp oil
30g self raising flour, sifted

1) beat/mix together all ingredients except flour
2) when well combined, sift in self raising flour
3) mix well
4) pour into 2 lined muffin cups
5) steam on HIGH heat for 15min

I steamed it in a small electric steamer 



Papaya has been quite popular recently, especially for aches & pain.
The green papayas are boiled in water,
either drink plain or added to fresh coconut water.

When eaten fresh, papaya helps in digestion
and improves constipation.

During confinement, many use it to boil soup with fish.
It is said that it helps to increase milk flow for bread-feeding moms.

Sharing with you a recipe that helps to improve your complexion:

Papaya Fungus Dessert
1 or 2 Snow Fungus, soaked & break into small pieces
1/2 small papaya, remove skin & seeds, cut into small pieces
6 red dates, cut 1/2
2 pandan leaves, knotted
8 dried longan
some rock sugar 

1) put red dates, pandan leaves & snow fungus into 1/2 pot of boiling water
    allow to simmer 20-30min
2) add papaya and longan, continue simmering another 15min
3) remove pandan leaves & add rock sugar to taste.
4) when sugar dissolved, remove from heat, let cool

either serve warm or chilled

Monday 1 July 2019


This Killer Loaf is made with Sourdough.

It may not be as soft as the original Killer Loaf
but the long hours of proofing has developed its distinct tangy flavour.

Sourdough bread is made with live cultures,
making it easily digested and more nutritious.
It is fermented by the lactobacillus cultures, a probiotic that benefits the guts.
It is definitely worth the long wait afterall.

If you like to have the recipe...

Sourdough Killer Loaf
310g bread flour
160g active sourdough
160g liquid (1 egg + fresh milk)
45g sugar
45g butter
1 tsp salt

1) all ingredients into the bread machine, bread dough cycle 30-35min
2) when done, remove & shape into 2 small bread loaves
3) cover and allow to proof until triple its original size
    Note: a) for warm days, it may take 6 hours on counter top
              b) can put in fridge overnight for slow fermentation
                  after 3 hours on counter top. 
                  Need to bring to room temperature before baking.
4) when ready to go into the oven, mist with water
5) bake in preheated oven 220'C for 5min, mist again
6) turn the temperature down to 175'C after 15min 
7) total baking time is 35-40min

Sunday 30 June 2019


Black Hair Herbal Tonic
is nice to drink as a soup, nice & sweet!

It is good if you want a thicker, black and shiny hair!
To me, it doesn't really matters whether it helps or not, 
the soup is nice to drink!

It is boiled with the following
'BLACK' ingredients:

Black Hair Herbal Tonic

20g Heshouwu
50g black beans, soaked
3 black date or red dates, halved
1-2 dried mushrooms, soaked & cleaned
15g black fungus, soaked & cut smaller
3 longan
20g wolfberry

Either: 1/4 kampong chicken or
            1 black chicken or
            300g spare ribs
1 litre or more boiling water

1) All herbs, except wolfberry, into the slow cooker
2) pour in 1 litre (or more) boiling water
3) slow cook on 'HIGH'
4) when boiling, add meat & wolfberry, continue to cook on 'HIGH'
5) After 2 hours of boiling, set on 'LOW' to simmer until ready to serve.

Note: can be served with or without 'salt'

Friday 28 June 2019


Fried Cucumber Egg
is a simple dish
having different textures in one dish!

These are the ingredients:

Fried Cucumber Egg
1 small cucumber
1 egg, beatened
some dried cloud ears, soaked, cleaned & cut smaller
2 garlic, mashed with chopper
1" carrot, sliced thinly
1 Tbsp cooking oil
oyster sauce
salt & sugar to taste

1) wash cucumber, slice off part of the skin
2) cut lengthwise into 1/4, slice away the seeds & cut diagonally
3) heat up a little oil & fry the egg, remove from heat & cut into smaller pieces
4) heat up remaining oil & fry garlic until fragrant
5) add cucumber, cloud ear, egg and carrots to fry
6) add some water & allow to simmer little while
7) add seasoning & dish up.

Do not cook the vegetable too long as it will be soften!

Thursday 27 June 2019


Single Proof Killer Toast

It has gone viral among the Chinese baking sites 
after the $5000 bread!

It is so soft and fluffy,
yet it is very easy to make,
simply dump all ingredients into the bread machine to knead.

You can also knead in a mixer,
or by hand.
 If you do so, please make sure you get the window panes!!!

Do not like loaves?
Make into buns or rolls.
Children will love its irresistible texture.

Single Proof Killer Toast
390g bread flour (I replace 40g with wholemeal flour)
1.25 tsp instant yeast
250g - 280g  (2 eggs + fresh milk) 
45g sugar
1/2 tsp salt
45g butter

1) all ingredients into the bread machine, bread dough cycle, knead only
2) when done, divide and shape into 2 small loaves
3) allow to proof 60min until double
4) brush with milk before sending into the oven
5) bake in preheated oven 170'C for 45min

 Add more milk if the dough is dry 

Monday 24 June 2019


Braise chicken feet noodle looks yummy and complicated.

No worry,
braising chicken feet is not too difficult afterall if you know the way.

The beauty of it, is you can braise it and keep it for the next day.
In fact it tastes better after sitting in the fridge.

This is the braise chicken feet prepared ahead

Do you like a no fuss recipe?

Easy Braised Chicken Feet
7 pairs chicken feet, cleaned & chopped 1/2
3 mushrooms soaked overnight & 1/2ed or 1/4ed
2 sea cucumber, soaked and cleaned & softened
2" cinnamon sticks
3 star anise
5 dried chillies
1 large clove galic, whole wedges
few slices ginger
some pepper seed
soya sauce, salt & sugar to taste
dark soya sauce for colour

1) heat up a little oil in a pot, fry the ginger until fragrant
2) add mushroom and sea cucumber & briefly fry
3) add enough water, allow to simmer until mushroom & sea cucumber are softened
4) add chicken feet and the spices and continue braising
5) when done, add soya sauce, both light & dark, salt and sugar to taste

Ideas to serve
1) I have opened a can of abalone to serve with it.
    Just slice the abalone & warm the pieces in the hot gravy.
    cooking it will toughen the abalone!
2) pour the braised chicken feet over the plate of cooked noodle.
    Remember to sprinkle some fried shallots and spring onions for added flavour


Peach Gum Dessert
is sweet and flavourful because of the abundance in ingredients.

Love it especially when chilled!

This is made with the following dried peach gum
bought from the Chinese Medical Shops.

Other ingredients include red dates, dried longan and goji berries.
I have added 3 pandan leaves for the pandan fragrance.

Peach Gum Dessert
1/2 handful of peach gum, soaked overnight, remove the impurities
3 pandan leaves, knotted
red date, slit open
dried longan
goji berries
rock sugar to taste

1) bring 1/2 pot of water to a boil
2) add pandan leaves & red dates & peach gum, allow to simmer for 10min
3) add dried longan, continue to simmer
4) remove pandan leaves, add goji berries and sugar to taste
5) when sugar has dissolved, remove from heat and allow to cool
6) best served when chilled

Tuesday 28 May 2019


Tamarind Chicken
has a sweet and sour taste
with aroma of turmeric and not spicy!

Do not forget to cook more rice as it is very appetizing.

I have adapted this recipe from
Shirley Ong Geok Mooi's Assam/Tamarind Chicken.

Tamarind Chicken
2 chicken drumstick, chopped into bite size
2 Tbsp oil
1 big lemongrass, smashed
1/2 tsp tamarind paste
sugar & salt to taste

blend together
1-2 dried chilli, soaked in boiling water to soften
8 shallots
4 pips garlic
3/4" fresh fresh turmeric

1. heat up oil in a kuali, add the rempah & fry until fragrant
2. add lemongrass & chicken pieces, fry until chicken pieces shrink
3. add some water and allow to simmer until cooked
4. add tamarind paste, salt & sugar to taste

I have replaced the fresh turmeric with turmeric powder
so the colour is not so bright.