EMMANUEL GOD WITH US

Emmanuel

God with us 

Today is 30th November 2022, I am sharing with you what happened on last Friday 25th November.

I dropped my spectacles one day ago. Early in the morning I decided to walk the same route in search of my lost spectacles alone. It was a usual route that I go for morning walk.

Full of hope and expectation, I walked and my eyes were looking left & right hoping to catch a glimpse of the orange colour spectacle box.  

All of a sudden, ‘Bong’ I found myself down on my knees & my right shoulder on the floor, supporting the half fallen upper torso, on the five foot way ! 

All I could remember was calling on the name of the Lord Jesus. I could not remember how many times I called Him, and I also heard myself kept thanking the Lord for being there for me. 

I was able to stand up with bruises on my knees, hands, arms & shoulder. I applied antiseptic on both of my palms & my knees, and I was able to complete the journey & came home. 

(These photos taken today, 5 days later)

I cleaned the bruises & applied some oil, and my husband and I were on our way to meet my sister Veron in Tampines Mall, by bus. Veron came to Singapore with her friends since 22nd Nov. We could only meet on this day because of her tight schedule. We had a great time talking, and sharing over a simple lunch. The time was well spent, with lots of catching up. Thank God for the wonderful time together. 

(the bruise on my knees) 

As we parted, we came home by bus too. There was no pain in the bruises, in fact all this while I was having arthritis pain in the thumb & the trigger fingers. 

Today is the fifth day after the fall, and the bruises had not given me pain or problem. I just realised that God has given me a sign that  He was with me when I fell - a cross on my right shoulder! 

This is our God. He will never leave us nor forsake us. He is always there for us as we call on His name. Praise Him. All glory and honour unto our God the Mighty God of heaven and earth, amen 

KOMBUCHA BREW

To make 2 Litres Kombucha: 

(A) 

1.5L pre-boiled water, left to cool overnight

(B)

3 tea bags @2g each of black tea 

100g sugar

500ml (2cups) water

(C)

From previous brew:

1 Scoby 

250ml starter tea 

Method:

1) boil 500ml water 

2) once the water boils, turn off heat & add tea bags. Let to steep for 10min

3) remove teabags, and add 100g sugar 

4) stir the tea until sugar dissolves. 

5) allow the tea to cool to room temperature, 1/2 day 

6) to assemble: 

    Into a large bottle add:

     1.5L overnight boiled water

      500ml sweetened cooled tea

      250ml  starter tea

      Scoby

7) stir, and cover the bottle with cloth as Scoby needs to breathe

8) wrap the bottle with cloth or newspaper to cut off the light

9) F1 - allow the tea to sit for 1 - 2 weeks (depends on the taste that you prefer) 

10) F2 - drain the tea into bottles to ferment at room temperature for 2 days

11) store bottles in fridge after F2

Notes:

1) cut fruits or juices may be added during F2 to add flavour & colour to the drink

2) never fill bottle to the brim as pressure is created during F2 fermentation. The tea may shoot up or even burst the bottle ! 

3) if you prefer fizzy drink, screw the cap tight during F2, but be careful when opening.

Happy Brewing! 

You will love its colour as you  enjoy a glass of cold fizzy kombucha.

    

When God Opens Doors

 When God Opens Doors

COVID has brought much fear and anxiety into our lives, especially when my husband and I were in Ipoh, Malaysia, while all our 4 daughters are here in Singapore. The Restrictions in movements; the fear of contacting COVID; the worry for our girls and their families; affected us so badly that our weight have gone down by the 10s of kilogram. With the number of COVID cases multiplying, the anxiety made us weak and soon affected our health. We were sickly and weak. The thought of coming to Singapore has been shattered with the close of the borders; restrictions in flights; and the tedious application and preparation to exit Malaysia and entry into Singapore.

Nothing could be done except to fall on our knees and seek God. During my quiet times, and in tears, I asked God why He has brought our 4 daughters to Singapore by providing for them; giving each of them an ASEAN scholarship to study here; and lovingly watching over them all these years from teenagers to adulthood; and having their own families? Why He has forgotten about us? Doesn’t He want to unite us with these 4 lovable girls? I kept asking God. Though there was no immediate reply from God, I could feel some peace within me after talking to Him.

Soon everything came as a surprise when God opens the door. Airline started selling tickets, flights resumed, borders opened with restrictions, and with COVID test requirements. Application to exit and entry procedure have been made possible online. So our daughters helped in the online applications and the bookings and payment of Arrival Covid tests. 

One marvellous thing that God did was to alert my brother in law Doa Ming. By His divine appointment, he dropped by to visit us. Realizing our urgent need he took us to KL to do the ART tests before sending us to take the flight to Singapore. 

Our God works in a miraculous way that we are not aware or comprehend. He knows our needs and works in ways to provide for us. In March last year, our youngest daughter was impressed by God to buy a 2 bedroom apartment. Both she and her husband, on seeing the convenience of the location, they bought it without hesitation. When we reached Singapore in January this year 2022,  the apartment was already  renovated, furnished and ready for occupation. Praise God for a his provision. 

This is our God. He knows our needs, trust Him and He will soon make all things beautiful in His Time, amen

Cempedak Pound Cake

 

Chempedak Pound Cake

250g salted butter

120g sugar

4 large eggs

250g self raising flour

1 tsp double action baking powder

50g fresh milk (may not use up all depending on the size of egg)

120g cempedak purée

120g cempedak cut into small pieces

Method

1) cream butter and sugar until light and fluffy

2) add eggs, one at a time until well mixed

3) mix in chempedak purée

4) fold in sifted dry ingredients

5) add fresh milk 

6) scoop into 2 small bread pan

7) arrange the top with the cut cempedak

8) bake in preheated oven 160’C for 60min until cooked

    

Dorayaki

Is a traditional Japanese Pancake

It is fluffy, golden brown in colour 

And without spots.

The classic Japanese Dorayaki is filled with sweet red bean paste.

Perhaps you may like to try this recipe:

Makes 5 pieces

2 eggs

40g sugar

1 Tbsp honey

1/2 tsp vanilla

80g cake flour or all purpose flour

1 tsp baking powder

2 Tbsp water

200g red bean paste

Method:

1) beat together eggs, sugar, honey and vanilla

2) fold in sifted flour and baking powder

3) cover & leave in fridge for 10min

4) remove from fridge, stir in 2 Tbsp water

5) heat up a non stick pan

6) scoop 1 Tbsp of batter and pour into the pan

7) when bubbles appear, turn the pancake over and cook the other side

8) when done, put filling & seal the side by pressing

9) serve warm

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.

Enjoy...

Ipoh Famous Meat Floss Biscuit

makes 12

Filling:

       100g mung beans, soaked overnight

       40g sugar

       1/2 tsp salt 

       22g oil

Pastry:

 (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

Method:

Filling:

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

Pastry:

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 

                            

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

Method:

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

CRISPY CAKE RUSK

 

Crispy Cake Rusk

You can’t stop at one!

Sharing the recipe from Tiffin Box

 Ingredients:

1 cup all purpose flour

1.5 tsp baking powder

1/2 cup sugar

100g butter, melted

3 eggs

1 tsp vanilla essence

Method:

1. Beat eggs with sugar until light

2. Beat in melted butter & vanilla

3. Fold in sifted ( flour & baking powder)

4. Pour batter into a lined 6 or 7” square pan

5. Bake in preheated oven 175’C for 35 min until cooked

6. Allow to cool, then slice to required size

7. Arrange on lined baking tray & bake in preheated oven 175’C for 15min

8. Turn the pieces over & bake the other side for another 10 min or so

9. Let cool, and keep in air tight containers.

TAMAGO BORO or LITTLE MANTOU

TAMAGO BORO 

Or 

LITTLE MANTOU 

Is good as a snack for the little ones

Can ask the little ones to join in the fun of making these little balls 

Sharing the recipe by Kenneth Goh

Ingredients:

120g potato starch

10 g corn starch

55g milk powder

25g icing sugar

1 egg

1/2 tsp baking powder

1. Beat egg together with icing sugar until sugar dissolved

2. Sift in the dry ingredients in 3 additions

3. Mix well with a spatula, the dough should be pliable

4. Form Into little balls and place on parchment lined baking tray

5. Bake in preheated oven 170’C for 15min

6. Let cool, and store in air tight containers.

Notes:

1. If the dough gets dry after awhile, sprinkle a little milk to bind

2. Wet your fingers if the dough starts to stick to your fingers

3. Perhaps the best size is a little bigger than soya beans if you want it crispy 

INDIAN BORANGE BALM

Indian Borage Balm

 Specially made for insect bites and itch. 

It is suitable for babies too

Because I used all organic ingredients.

 Indian Borage Balm

Ingredients A

150g dry weight of Indian borage leaves

150g coconut oil 

Ingredients B

100g Indian Borage oil

25g organic beeswax

25g Shea butter (optional)

Method:

Step No. 1

1) wash Indian borage leaves and air to dry for 2 to 3 days

2) weigh 150g dried leaves

3) put 150g coconut oil into a sauce pan

4) put on medium to low heat, add the leaves slowly, reduce the heat if too hot

5) stir occasionally as you fry the leaves

6) when less bubbles appear in the oil it will soon be ready

7) the leaves will turn dark and crispy, off the heat 

8) let cool & strain the oil for later use

Step No.2

1) Weigh 100g the cooled oil and put into a cup (able to withstand heat)

2) add 25g beeswax 

3) add 25g Shea butter if used

4) put this cup into a small basin of boiling water to heat up the oil

5) stir until the beeswax has dissolved

6) remove from the hot water & pour into the balm containers

7) if thicken, can bring it back to the basin of hot water.

8) let the balm cool down, and cover until required.