3 HERBAL DRINKS

 3 HERBAL DRINKS

黃耆、杞子、紅枣湯

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

Note:
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

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!

Enjoy!

BAKED SWEET POTATO

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.

Note:

Cooking time depends on the oven

GERMAN HARD ROLLS

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

Poolish

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.

GOD KNOWS OUR NEED

GOD KNOWS OUR NEED

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.

JESUS CARES FOR YOU

JESUS CARES

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?

EGGLESS SCONES

Scones

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

COCONUT CAKE

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

Method:

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 

PULUT PANGGANG

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

and 

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
                         

Method:
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

CRISPY DEEP FRIED CHEMPEDAK

Chempedak 

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

Note:

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

YELLOW WINE CHICKEN

黄酒雞

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!

SHANGHAI PANCAKE

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

Method

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 

BASQUE BURNT CHEESECAKE

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

MIRACULOUS SAVING GRACE OF GOD

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.

OPEN BURGER

OPEN BURGER

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

             salt 

             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

LUFFA SPONGE GOURD

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.

FUZHOU BRAISED TOFU 香乾

香乾
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
or
cook Fuzhou Popiah
or
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.

Note: 

1. Can leave the tofu to soak in the hot slow cooker overnight.

    Remove them the next day.

FUZHOU POPIAH 春餅

福州春餅

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
Filling:
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

Seasoning:
1 tsp oyster sauce
salt & pepper to taste

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

Method:
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.

EASY STEAMED EGG CAKE

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
or
added chocolate for marble effect.

I have adapted this recipe from
here

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

Note:

I steamed it in a small electric steamer 

PAPAYA SNOW FUNGUS DESSERT

PAPAYA SNOW FUNGUS DESSERT

木瓜雪耳糖水

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

Note:

either serve warm or chilled

SOURDOUGH KILLER LOAF

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

               

BLACK HAIR HERBAL TONIC

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

Herbs:

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

Method:

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'

FRIED CUCUMBER EGG

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.

Note:

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

SINGLE PROOF KILLER TOAST

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

Note:
 Add more milk if the dough is dry 

EASY BRAISED CHICKEN FEET NOODLE

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

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

TAMARIND CHICKEN

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

Rempah:

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

Note:

I have replaced the fresh turmeric with turmeric powder

so the colour is not so bright.