A Time To Share

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

Thursday 28 May 2020


Apple Cobbler
made from fresh apples.
I have added some cranberries both for colour and taste.

This is a simple recipe.
It does not require many ingredients 
only those available in the pantry.

Apple Cobbler 
served with a scoop of Vanilla Ice Cream

If you are interested:

Apple cobbler

5 cups apples, peeled & chopped
80g castor sugar
1 tsp cinnamon powder
1/2 tsp nutmeg powder
 2 Tablespoon plain flour

60g castor sugar
60g cold butter, cut into flour
60g plain flour (I added 30g more)

1) combine all ingredients in the Filling and leave aside 
2) preheat oven to 180’C
3) combine sugar and flour in a small basin
4) cut the butter into flour mixture
5) crumbs with lumps is fine
6) pour the fruits into a baking tray, spread evenly
7) add the toppings to cover the fruits
8) bake for 40min until brown
9) serve warm with a scoop of vanilla ice cream

Sunday 17 May 2020


Creamy Mushroom Soup
minus the cream!

Thanks Loke Peng for sharing your recipe

Mushroom Soup
(A) 25g Chinese dried mushroom
      1/2 big onion, cubed
      300 ml chicken stock + mushroom soaking water

(B) 2 tsp plain flour
      1 Tbsp milk powder
      1 tsp butter
      1/4 tsp garlic oil
      1/8 tsp oregano
      salt (1/2 tsp) & pepper to taste

1. can replace part of the liquid with cream if you like
2. add more liquid if you find it too thick

1. wash mushroom & soak for at least 2 hours
2. remove the centre core & cut into pieces
3. bring to a boil, mushroom, onions & some soaking water
4. allow to simmer until soft
5. alternatively you can double boil to soften
6. scoop only the mushroom & onions into the blender
7. measure the water + top up with chicken stock to 300ml
8. blend mushroom with some of the 300ml liquid
9. empty all into a saucepan, stir in ingredients (B), mix well
10. cook over medium heat until thicken
11. serve hot with sourdough bread or toast

Wednesday 13 May 2020


Peanut Butter Sponge

with inspiration from

It is spongy and light
with a hint of peanut butter!

Peanut Butter Sponge Cake
baked in 18cm tube pan
3 egg, separated 
1/8 tsp salt 
35g oil 
60-80g milk
60g peanut butter
80g cake flour, sifted
1/4 tsp cream of tartar
50g sugar, divided 10g & 40g 

1. Mix together Egg yolk, salt, And 10g sugar, 
2. Mix in oil. 
3. Add peanut butter and milk, mix until combined
4. Add sifted flour & mix well 
5. Separately, whisk egg white, add cream of tartar
6. add sugar in 3 additions, whisk until stiff peaks
7. mix 1/3 meringue into egg yolk mixture, mix to combine
8. gently fold the remaining meringue in 2 additions into the mixture
9. pour into ungreased tube pan, gently tap on the counter to remove large air bubbles
10. baked in preheated oven 175'C for 35min
11. once baked, invert pan to cool


Soft boiled Egg 溏心蛋

The egg yolk flows out like cream, so yummy!

Many of us like soft boiled eggs like this,
but often times we left it too long in the boiling water
And it becomes hard boiled egg instead.

I found this chart when I googled for soft boiled eggs
It is helpful if you are a first timer!

1. bring water to a boil
2. add eggs & let boil for 6min
3. remove & put into ice cold water
4. do not de-shell until required

4 Dates Health Drink

Red Dates or jujuba fruits, 
commonly known as Chinese dates, 
is a popular traditional herb 
used in China long ago, 
both for food and health. 

TCM believe that it helps to prevent anemia 
 improve the complexion because of it’s iron content.
 As it is high in fibre it helps in overall health, 
improve bowel movement and strengthen the immunity and liver function. 

Both black dates and blue dates are good for the skin and hair.  
Blue dates are more expensive and they are longer 
whereas the black dates are rounded as shown in the photo.

The candies or honey dates is used to sweeten the drink.

To make 2 to 3 cups of this nutritious drink
You will need:

4 red dates
2 black dates
2 blue (nan) dates
2 honey dates
4 cups water

1) cut the dates in half. Some will advise to remove the seeds before boiling. 
2) Put everything into a slow cooker to boil for 2 hours. 
3) When done, Use the back of the spoon to press the dates to squeeze out the nutrients if you are not eating the pulp. 
4) Strain and drink either warm or chilled. 
5) You will be surprised how nice is the taste of the drink! You will love it.



Do you like beansprouts?
I do, especially those cruncy ones!

Some say Ipoh produces the best beansprout!
How far is this true?

Well, if you are not from Ipoh,
try this recipe to confirm otherwise. 

I have 75g of green beans in my pantry.

Let's start...

How to grow beansprouts?

Carolyn Chan advised to grow it in a kettle because:
1) can rinse the beans easily
2) the spout of the kettle prevents the beans from coming out when rinsing
3) no need & should never try to open the cover to peep inside


1st Day: soaking
wash the beans & soak them in the kettle overnight

2nd Day: Rinsing 2-3 times
1. rinse beans by pouring out the water through the spout
2. fill water through the spout also,
3. shake GENTLY to make sure all the beans are rinsed, drain the water

3rd Day: repeat the rinsing process 2-3 times

4th Day: Harvesting
Open the kettle cover
you see this!
Fat fat tau geh, haha!

1. in the morning, prepare a basin 1/2 filled with water
2. pour the beansprout into the water
3. use your hand to shake the water, some husk will rise to the top, remove them
4. take a handful & clean it & put into another basin of water
5. look at these, perfect for eating - white & crunchy

1. do not add salt to beansprout when you fry because it will lose its crunchiness.
2. best method is to run it into a pot of boiling water, then season with prepared sauce.

Sauce: mix together
2 tsp garlic oil
2 tsp light soya sauce
1/2 tsp sugar
2 tsp boiling water
dash of pepper
with 75g green beans
I made 2 plates like this!


Braised Seafood

This is an elaborate seafood dish,
not to be missed, especially during celebrations and festive seasons.
It was my late mom's favourite.

There is a variety of seafood used.
Many of these need tedious preparation.
Luckily all these can be prepared well ahead of time.

Sea Cucumber - takes 3-4 days to prepare
1. pour boiling water over the sea cucumber and soak overnight
2. next day, change the water & bring it to a boil, leave to cool
3. need to repeat (2) until the sea cucumber is soft enough to slit open
4. slit open the sea cucumber & clean the inside
5. boil in clean water again, cover & leave to cool
6. repeat (5) until the texture is right for cooking
7. once done, freeze the sea cucumber until required

Chinese Mushroom - 1 day ahead
1. soak the mushroom overnight
2. next day, drain and cut away the stems
3. add clean water to boil or steam until soft

Dried Scallop - 1 day
1. clean & steam the scallop with water until soft
2. freeze in its water

Fish Maw (I used fried ones) - prepare the same day
1. soak in hot water to soften
2. cut into bite size

Roast Pork
used for added flavour & fats (makes the mushroom soft & smooth)

Chicken Broth

Canned Abalone
1. open when ready to serve
2. keep the water & slice the abalone, or cut into cubes
3. no cooking required as cooking will toughen it

To bring together:
1. in a claypot, heat up a little oil
2. fry some whole cloves of garlic & few slices of ginger
3. add a few pieces of roast pork to fry
4. add the rest of the ingredients
5. pour in chicken broth, and bring to a boil
6. add abalone water from the can
7. taste & adjust the flavour with oyster sauce & dark soya sauce
8. if your prefer thick soup, add some corn flour mix with water to thicken
9. mix in the sliced or cut abalone to serve


Freshly made Cranberry Jam
Sweet but with a tint sour and fragrance of Lemon

Cranberry Jam
can be used as a spread on bread and filling in cakes.
When diluted, can be used as a sauce for roast meat, yummy!

I have some dried cranberries left over from the Chinese New Year baking.
So, I decided to make some jam with it.
If you like the sourish taste of cranberry,
you will like this jam.

Here is the recipe of you are interested:

Cranberry Jam
250g dried cranberry
150g boiling water
125g sugar
30g fresh lemon slices

1) pour boiling water over the cranberry, cover & soak for 30min
2) blend the cranberry in its soaking water
3) combine the blended cranberry, sugar & lemon slices
4) boil over medium heat & stir often, until it reaches jam consistency
5) leave to cool, remove the lemon slices
6) store in bottles, in the fridge

Saturday 9 May 2020


Taiwan Castella Cake 
Is a very soft and fluffy cake.

Recipe is from Cynthia’s Kitchen Adventures
Yields a 10” square cake

100g cake flour, sifted
100g unsalted butter
100g fresh milk
6 eggs, separated
100g castor sugar
Vanilla essence

1) warm milk & butter on low heat until butter is melted
2) add sifted flour, mix well
3) add egg yolks & vanilla essence, mix well
4) prepare a very hot water bath for baking & preheat oven to 150’C
5) whisk egg whites till frothy, add sugar & beat until stiff peaks
6) fold in 1/3 of the meringue into yolk batter to loosen the batter
7) gently fold in the remaining meringue into the batter
8) pour the batter into a lined cake pan, smooth top with a spatula
9) put the cake pan onto the hot water bath 
10) bake for 60min @ 150’C

Bentong Ginger Drink Paste

Bentong Ginger Drink Paste

This is a ready to mix and drink Tea Paste.  The herbal ingredients can be obtained from the local Chinese Medical Shop. Genuine Bentong Ginger may not be easily available though it is known for its potency. 

If you are interested, here is the recipe:

125g bentong ginger, cleaned & cut
20 pieces red dates, clean & seeds removed
50g dried longan
50g wolfberry, washed
1 cup water
200g organic brown sugar

  1. Blend together Ginger, red dates, longan & water
  2. Pour into a pot and cook over low to medium heat 
  3. Stir often and cook until quite dry
  4. Add sugar and continue cooking until it thickens
  5. Add wolfberry & allow to cook awhile
  6. Let cool before storing 

To drink:

Just add 1 or 2 heaped tea spoon into hot water, stir and drink.

Thursday 7 May 2020


Basic Vanilla Cupcakes

adapted from kitchen cookbook.net

I don’t usually bake cupcakes because I find it to be time consuming. However, this recipe is so simple following the steps of making muffins. As such, I expected the texture to be like muffins too. Well, with the melted butter, it makes the cupcakes more flavourful though the texture remains as expected. 

As recommended, I used a spring released ice-cream scoop to fill my cupcakes so that I could get all evenly sized cupcakes.

Dry ingredients, sifted together
  • 250g all purpose flour
  • 130g granulated sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt

Wet ingredients, beat together
  • 2 egg, room temperature
  • 110g fresh milk
  • 1 tsp vanilla extract
  • 113g butter, melted

  1. Preheat the oven to 200 C. Line a muffin tin with muffin liners or spray with nonstick spray.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well.
  3. Any spices you might be adding would be added into the dry ingredients.
  4. In a separate bowl, stir together the egg, milk, vanilla, and oil until well combined. If using any extracts they would be added into the wet ingredients.
  5. Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined.
  6. Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
  7. Divide the batter evenly between the 12 muffin cups.
  8. Bake at 400 F (205 C) for about 13-15 minutes, or until a toothpick inserted in the center comes out with moist crumbs.n