A Time To Share

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Monday 29 April 2019


4 Herbs Tonic Soup
(Si Shen Tang)

was originally known as 
4 Ministers Soup
(Si Chen Tang)

The herbs used in this soup is neutral in nature.
It is ideal as food remedies
to support digestive system, increase appetite
and help to improve immune system.


This Si Sheng Tang is suitable for all ages,
Children, adults and seniors.

You can eat the herbs in this 4 herbs tonic soup.
 I normally finish most of it.
Sometimes it is taken as a meal by diabetic patients too.

This classic formula consists of 4 herbs in equal parts as follows:

4 Herbs Tonic Soup
25g Poria (Fu Ling) 茯苓
25g Chinese wild yam (Huai San) 淮山
25g White lotus seeds (Lian Chi) 蓮子
25g Euryale Seeds (Qian Shi) 芡实
8 longan for sweetness, optional

1. Pork ribs or lean meat can be added for flavour 
2. Rinse the herbs, blanch the pork ribs & put in a slow cooker
3. Add hot boiling water & allow to boil for 2-3 hours.

Monday 15 April 2019


Sports Herbal Rub
shared by Mei Su @meisuskitchen.

According to its owner,
this recipe is more than 40 years old!

It is used for 
muscles fatique and blood circulation.

This rub aids in recovery after hurt in sports
and soothes pain.

As Mei Su is an extreme sports women herself
she says this herbal rub is
"Perfect for extreme sports preparation and daily training"

Herbal Rub Infusion

Soak for 3 months
and draw out some to use, let the remaining continue to soak.

Sunday 14 April 2019


My 2 little grand-daughters Hannah and Joyanne
love sweet corn.

This Banana Sweet Corn Muffin
is good for them.
It is packed with the goodness of bananas,
less sugar and high fibre!

Banana Sweet Corn Muffin
makes 4 muffins

Ingredients A
100g banana, mashed
1 egg, lightly beaten
35g milk
60g butter, melted
5g corn oil
30g brown sugar
1/4 tsp vanilla essence
1/4 tsp salt
35g sweet corn kernels

Ingredients B 
110g self-raising flour
3/4 tsp baking powder

1) preheat oven to 180'C 
2) combine A and mix well
3) sift & fold B into the mixture (Do not overmix!) lumps is ok
4) scoop into muffin cups about 80% full
5) bake for 30min

Sunday 7 April 2019


Ham Chim Peng
is a deep fried savoury bread stick,
popular among the hawker stalls throughout Malaysia & Singapore.

I have halved Lucinda Lau's recipe
and adjusted the salt content to my liking.
I used the lesser amount in (bracket)

This recipe makes 6-8 pieces.

Ham Chim Peng

Starter Dough
mix together, cover & leave aside for 2 hours to proof
50g plain flour
75g water
1/2 tsp sugar
1/2 tsp instant yeast

according to your liking,
mix together
(1/4) - 1/2 tsp salt
1/2 tsp 5 spice powder
(1) - 1.5 tsp water

Main Dough:
all of the starter dough
150g plain flour
(40) - 60g sugar
70g water (may not use all, adjust consistency)
1/8 tsp alkali (optional)
(1/4) - 1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 Tbsp oil

1. combine all the main dough ingredients, except water, in a bowl
2. using a spatula to mix the dough, slowly add in the water
    Do not pour in the water all at once else you will get a very wet dough!
    Note: the dough will be sticky 
3. knead into a smooth dough & leave aside for 15min
4. after 15 min, roll out the dough into 1cm thick
5. brush the top with 5 spice seasoning, & roll up like a swiss roll
6. cut into 2 cm slices and use a roller to flatten
7. rest for 15min to allow the dough to rise
8. heat up enough oil to deep fry the ham chim peng over medium fire until golden brown
9. dish up onto kitchen towel to drain away oil

to make red bean ham chim peng
1. divide dough into portions
2. wrap red bean filling, flatten dough
3. pat some water on the dough & sprinkle with sesame seed


Nonya Otak-Otak

This Traditional Peranakan Otak-otak
(Fish Cake)
is shared by Molly Leong @Bishan

This otak-otak is cooked over a stove,
with a simple wok or pan at home.

Although the method of cooking has been simplified,
its flavour has not been compromised.
If you doubt, make some to proof it!

1 kg mackerel / ikan tengerri / ikan Ba-Tang
6 pcs banana leaves
2 eggs
1 thick coconut milk extracted from 1 coconut

2 Tbsp sugar
2 Tbsp cornflour
2 tsp salt

Chilli Paste:
10 red chillies
10 dried red chillies
10 slices galangal (I used 1/2 tsp galangal powder)
2 stalk lemongrass, sliced thinly
50g belachan (I used 35g belachan powder)
8 candlenut
2 big onions
10 shallots
2" turmeric (I used 2 tsp turmeric powder)

1. Prepare the banana leaves
    -Run banana leaves over medium-low fire on the stove to soften it.
    -cut into 6"x6" squares. wash & set aside

2. Fillet the fish
    -using a spoon to scrape the fish meat from the skin. 
    -divide the portion into 1/2

3. Prepare the chilli paste
    -Into a food processor, all ingredients for chilli paste and seasoning, chop finely
    -add 1/2 portion of fish, slowly drizzle in the coconut milk. 
      DO NOT POUR in the coconut milk all at once!
      You should get a smooth paste, not watery!
      You may not use up all the coconut milk.

4. Using a spatula mix in the eggs & the remaining fish.
    if the mixture is too dry, can add coconut milk by the Tablespoon at a time.

5. wrap & grill the otak
  -scoop 50-100g otah into each banana leaf
   -secure with a toothpick on both ends

6. heat up a flat frying pan. 
    - grill the otak for about 10-14min, 
    - flip over occasionally until the leaves have browned.
    - the meat is cooked when the otak is firm to the touch

Loke Peng, Jo Lim and Carolyn Chan suggested to use
Daun Kaduk or Kah Lau Yip to
1) line the banana leaf before putting on the otak paste
2) if steaming in a tray, line the tray & cover the paste with daun kaduk
Thank you my friends, I appreciate your feedback.

Wednesday 3 April 2019


Yellow Glutinous Rice Wine
commonly used in Chinese Cooking
especially for ladies during confinement.

It is said to strengthen the body immune system
and help to expel wind in the body.

My late mom-in-law said that it is cooling
so need to add ginger to take effect!

I wish to express my special thanks to
Loke Peng
for sharing her mom's secret recipe
which is in gantang, measured with condense milk tin.

I omitted
the little red yeast (for slight pinkish colour) in the recipe.

I have adapted as follows:

Yellow Glutinous Rice Wine

550g glutinous rice
3 wine yeast biscuits (1 hot & 2 sweet)

1. cook glutinous rice in a rice cooker and leave to cool completely overnight
2. crush the wine biscuits until fine
3. sprinkle some yeast biscuits at the base of the bottle
4. mix the rice with the yeast, leave some for later use
5. fill the bottle with the rice mixture, press down
6. use bottled water to clean off rice from container and pour into the bottle too
7. sprinkle the remaining yeast on top
8. cover the bottle with a piece of cloth and secure with a string
9. place the cover on top of the bottle, no need to screw on
10. leave in a cool corner, for 30 days

11. strain the wine through a muslin cloth or bag
12. collect the wine to fill into bottles.

1. utensils and bottles need to be thoroughly cleaned and dry
    to avoid contamination. 
2. discard the residue

Tuesday 2 April 2019


Mustard Green has a bitter taste
so many people do not like it.

I love to eat mustard green
whether preserved of fresh
I love them all.

This is one way of cooking mustard green
which I learnt from my sister in law, Yvonne Ang

If you like mustard green like me
you can try this recipe:

Green Green Mustard
1 small plant mustard green, washed & cut into bite size
1 handful of shrimps, shelled
few slices of ginger
1" carrot, cut into little cubes
1/2 egg, beaten
2 Tbsp cooking oil
1/2 chicken cube, for flavour
salt & pepper to taste
Thickener: 1.5 Tbsp corn flour + 2 Tbsp water

1. bring 1/2 pot water to a boil
2. add a little oil & salt to the boiling water, then add the mustard pieces
3. allow to boil until the mustard is cooked, strained
4. heat up the remaining oil in a pan
5. add ginger slices and fry until fragrant
6. add shrimps & carrots
7. add 3/4 cup water and bring to a boil
8. add cooked mustard green, chicken cube, salt & pepper to taste
9. stir in thickener, adjust the consistency
10. stir in beaten egg
11. dish up and serve hot