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Monday 15 March 2021

Ipoh Famous Meat Floss Biscuit

Ipoh Famous Meat Floss Biscuit

This is yet another copycat recipe
using the traditional Chinese Pastry recipe

The bean paste that I cook is slightly brown
whereas those sold in the shop is green (pandan flavour)

As for the floss
you can either use pork or chicken or even salmon floss!

Salted egg yolk can be left out if you do not fancy.


Ipoh Famous Meat Floss Biscuit
makes 12

       100g mung beans, soaked overnight
       40g sugar
       1/2 tsp salt 
       22g oil

 (A) 100g all purpose flour
        25g oil
        15g sugar
        50g water
         1/4 tsp vinegar

(B) 90g all purpose flour
      50g shortening

Other ingredients:
3 salted egg yolk, steamed & cut each into 1/4 
75g meat floss
Egg wash: 1 egg yolk+ 1 tsp water


1. Steam the mung beans until soft (about 30min)
2. While the beans are still warm, blend with some oil
3. Heat the sugar and the remaining oil in a non stick pan, to caramel 
4. Add the blended beans and fry until the mixture comes together,
5. Remove and let cool.
6. When cooled divide into 16g each ball

1. Separately blend ingredients in A and B
2. Divide A into 18g each
3. Divide B into 8g each
4. Wrap B into A, leave aside and continue doing for all the 12
5. Take 1 ball, press down & roll lengthwise into a strip
6. Roll the strip up, like a Swiss roll, leave aside & do the same for the remaining balls
7. Take 1 cylindrical dough, press down and roll lengthwise & roll up like a Swiss roll again.

To assemble:
1. Wrap egg yolk in a ball of bean paste
2. Drop into the meat floss, until required
3. Take 1 pc dough, press down and roll flat into a round
4. Put the ball of bean paste in the centre of the dough, add 1-2 tsp of floss 
5. Gather the sides to wrap the filling securely
6. Place the ball, smooth side up, on the parchment lined pan
7. Egg wash before sending into the oven
8. Bake 25min in 180’C 


Sunday 14 March 2021

Aglio olio Scallops

Scallop Aglio olio
a simple but satisfying meal

Scallop Aglio olio
meal for 1 person

4 scallops, defrost, wipe dry & sprinkle with salt & pepper
1 small piece of butter
some olive oil

60g angel hair
2 Tbsp chopped garlic
1-2 Tbsp olive oil
some herbs, optional
salt & pepper to taste

1. bring 1/2 pot of water to the boil
2. add some salt & oil
3. put in the angel hair to cook until softened, drained
4. heat up a non stick pan, add butter and olive oil
5. place the scallop, one by one into the melting butter, pressing in with your finger
6. leave it to sear for 1 min or 2, turn over and sear the other side
7. when done, remove from pan
8. to the same pan, fry the garlic with the olive oil until slightly brown
9. add the soften angel hair, stir fry, and add herbs, salt & pepper to taste
10. dish up when done, serve with pan seared scallop