I received this lovely text from my cousin brother, hope can share with all of you.
The only survivor of a shipwreck
was washed up on a small, uninhabited island.
他天天激動地祈禱神救他 能夠早日離開此處，回到 家鄉。
He prayed feverishly for God to rescue him,
and every day he scanned the horizon for help,
but none seemed forthcoming.
Exhausted, he eventually managed to build a little hut
out of driftwood to protect him from the elements,
and to store his few possessions.
But then one day, after scavenging for food,
he arrived home to find his little hut in flames,
the smoke rolling up to the sky.
頓時，眼 淚 從他的眼角中流出。
The worst had happened; everything was lost.
He was stunned with grief and anger.
"God, how could you do this to me!" he cried.
Early the next day, however, he was awakened
by the sound of a ship that was approaching the island.
It had come to rescue him.
"How did you know I was here?"
asked the weary man of his rescuers.
"We saw your smoke signal," they replied.
It is easy to get discouraged when things are going bad.
But we shouldn't lose heart, because God is at work in our lives,
even in the midst of pain and suffering.
Remember, next time your little hut is burning to the ground
it just may be a smoke signal that summons the grace of God.
For all the negative things we have to say to ourselves,
God has a positive answer.
You say: "I'm too tired"
God says: I will give you rest (Matthew 11:28-30)
神 說：「我愛你。」 (約 3:16 & 約 3:34)
You say: "Nobody really loves me"
God says: I love you (John 3:16 & John 3:34)
(林後 12:9 & 詩 91:15)
You say: "I can't go on"
God says: My grace is sufficient (II Corinthians 12:9 & Psalm 91:15)
神說：「我引領你前行。 」(箴 3:5-6)
You say: "I can't figure things out"
God says: I will direct your steps (Proverbs 3:5-6)
神說：「你什麼都做得到 。」(腓 4:13)
You say: "I can't do it"
God says: You can do all things (Philippians 4:13)
神說：「你配。」 (林後 9:8)
You say: "I'm not able"
God says: I am able (II Corinthians 9:8)
神說：「做了，你馬上就會覺得 值得了。」 (羅 8:28)
You say: "It's not worth it"
God says: It will be worth it (Roman 8:28)
神說：「我原諒你。」 (約壹 1:9 & 羅 8:1)
You say: "I can't forgive myself"
God says: I Forgive you (I John 1:9 & Romans 8:1)
神說：「我供應你一切所需。」 ( 腓 4:19)
You say: "I'm poor"
God says: I will supply all your needs (Philippians 4:19)
神說：「我所賜給你的不是膽怯的心。」 (提後 1:7)
You say: "I'm afraid"
God says: I have not given you a spirit of fear (II Timothy 1:7)
神說：「放下你的重擔，我為你承擔。」 ( 彼後 5:7)
You say: "I'm always worried and frustrated"
God says: Cast all your cares on ME (I Peter 5:7)
PASS THIS ON. YOU NEVER KNOW
WHO MAY BE IN NEED OF THIS TODAY.
Saturday, 20 June 2009
Tuesday, 2 June 2009
Bak Chang, Rou Zong, Zhong, Savoury Rice Dumpling is a must for chinese during DragonBoat Festival. I'm in Netherlands, hard to buy this kind of rice dumpling. What I can buy at chinese stores is Cantonese rice dumpling which 'pillow' shaped rice dumpling season with five spice powder, wrapped with some meat, salted egg and nuts. I prefer this type Hokkien rice dumpling as all of my family likes it. The purpose that I wrap it is to let my children know chinese cultures and their food. Luckily they love it and begging me to make another batch again. I used this recipe since 3 years ago from Jo's Deli. Thanks Jo!!!!!!!!
1kg glutinous rice, soaked overnight then washed and drained well
Bamboo leaves and raffia string for wrapping
400g belly pork (remove skin) or deboned chicken meat ( I used lean meat)
150g dried mushrooms (soak till soft)
200g dried chestnuts ( soak overnight)
10 salted egg yolks
100g dried prawns (soak till soft)
100g split green peas (soak till soft)
2 tsp chicken stock granules
2 tbsp Chinese Five Spice powder
3 tsp salt
2 tsp sugar
1/2 tsp pepper
1 tbsp rice wine
3 tsp dark soya sauce
2-3 tbsp oil
3 cloves garlic - chopped finely
6 shallots - sliced thinly
1. Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
2. Saute shallots and garlic until fragrant add in meat, dried prawns, chestnuts, mushrooms and seasoning. Stir well. Add 1/2 cup water and 2 tsp chicken stock granules. When pork is cooked, switch off fire and dish out filling ingredients.
3. Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soya sauce and 1 tsp salt. Stir thoroughly. Heat kuali and stir-fry seasoned glutinous rice till heated through. Remove to a big basin and stir in split green peas. Mix well.
4. Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
5. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.
1. You may subtituted blak eye peas in stead of splitted mung beans.
2. My dumpling just need 1 hour to cook, it is depend on how big your dumpling is.
Crepes, or a thin pancake is always welcomed byt everyone. I made these simple pancake/crepes for my kids during morning for their breakfast. Simple yet tasty.
2 cups all-purpose flour
1 cup milk
6 tablespoons butter, melted
4 tablespoons granulated sugar
1/4 teaspoon salt
1. Mix all in a bowl till smooth batter. Leave aside for 20 minutes.
2. Heat pan, grease the pan with some melted butter, pour some batter and pan-fry it. Serve with some jam, maple syrup or anyelse you likes.
1. For sweet crepes, may add some sugar into the batter and serve just likes that.
I still have a lots of homemade plum jam in my fridge and also half package of raisin. Thinking how to use them, finally I got an idea. I used it to make a simple version of danish cinnamon rolls.
Source: Alex Goh, some idea of mine.
1 package of danish dough
100g chopped walnuts
11/2tbsp cinnamon powder
Some apricot jam (I used my homemade plum jam)
1. Mix all the filling ingredients, spread on the danish roll. You may wrap it or just roll it and cut for small size if you prefer minis version.
2. Brush with some egg on top for shiny surface, may omit. Put on a baking paper and bake in preheated oven 190 degree celcious for 20 minutes or until golden brown.
1. During baking the butter will melted, dont be afraid. After it is done, all the juices become hard-chewy.
2. My neighbours ate all of them within 15 minutes.
Angkoo, my little girl's favourites. Kids were in school holiday, no planning and finally, we make angkoo together. It was so funny to see them enjoying to make their own angkoo.
Source: Malaysia Streetfood
250g glutinous rice flour
100ml coconut milk
1 tbsp sugar
1 tbsp oil
100g yam, steamed and mashed
150g splitted mung beans, soaked overnight and drained and steamed till soft
100g yam, steamed and mashed
1. Filling: Blend cooked splitted mung bean when it is still hot with oil, add the remaining ingredients and mix well. Divided the filling into ball shape. Set aside.
2. Skin: Mix all ingredients into soft dough. Divided into small balls.
3. Flatten the skin and wrap in the filling, sealed it and shape it with angkoo mould.
4. Put onto greased banana leaves and steam high heat for about 8 minutes.
5. Remove and brush a bit of oil when it is still hot.
1. You may use yam or pumpkin in stead of sweet potatoes.
2. I divided 26g skin for each and 19g for fillings.
3. I floured the angkoo mould before I shape the angkoo to prevent it sticking into mould.
4. I didn't brush oil after it's done cause it might be healthier.
5. Angkoo are still soft for the next day, you may steam it again or pan-fry it on a pan for crispy chewy kueh!
Pak thong Koh is our favourite dim sum and will order it when we are in chinatown restaurant. I tried for a lots of recipe, but this time, it is just the right kuih that I want. Likes to share with you too....
Source: Sashimi, Florence
230g Rice Flour
150 ml water
380 ml water
180 g castor sugar
1/2 tsp yeast*
2 tbsp water
1/8 tsp oil
1 drop alkaline water***
1. Bring (B) to boil then add into (A) mixture. Mix well. Once cool, add (C) in. Let mixture proof for 8 hours**.
2. After 8 hours, add (D), mix well and steam over high heat for 25 mins.
1. The key for a succes pak thong koh is the proving time. Please adjust the time. If you see a lots of tiny bubbles and sweety smell on the surface, it is done and can be steam. If it smell sour, it is mean overproof and steam immediately.
A must have dessert during chinese new year. This is a malaysian version, cause we add coconut milk and palm sugar into batter while a real chinese will add only water and slap sugar or sugar into their nian gao. One more different is we use banana leaves to make this glutinous cake look prettier and taste better. For a softer, moister and chewy texture, I used some wheat starch.
Source: Jo's Deli And Bakery
200g palm sugar
4 pandan leaves
200g sifted glutinous flour
100g sifted wheat starch(tung ming fun)
300ml coconut milk
1. Cook banana leaves till soft, dry it and grease with some oil. Lined on the mould. Set aside.
2. Cook palm sugar,sugar,water and pandan leaves till dissolved. Remove off heat let it cool completely.
3. Combine all ingredients and blend it till smooth batter.
4. Pour into banana leaves lined moulds and steam over rapid boiling water about 2 hours. Cool Completely before serve.
1. Remember cover the lid of steamer with a damp clothes to prevent water dripping.
Xi Pan in mandarin or hee pan in hakka is 喜粄, a old-fashion kuih which will be made to celebrate wedding. This kuih is pinkish colour, soft and a bit chewy steamed rice bun. You need to taste it once and will know what I mean. Quite interesting, but need to eat on that day, second day might not taste so good as it will be a bit harder and drier. I made these xi pan with my kids and enjoyed it, we are celebrating our new house is finally done, we get the keys!!!
Source: Aunty Yochana, Momster Cuppie Corner
1 tsp yeast
150g glutinous flour
1. Mix (A) and cover. Keep it overnight.
2. Mix (A) and (B), prove for another 4 hours or till double bulks.
3. Divided 50g each, rub with some oil and put on a piece greased banana leaf or greased paper. Let it proof for 15 minutes.
4. Steam medium heat for 15 minutes.
1. The kuih is a bit sweet to me, please adjust the amount if you don't like sweet.
2. The second proof in the recipe is 15 minutes, but I let it proof for 30 minutes before steam them.
Wholemeal buns/bread is our favourite choice for our breakfast or lunch because it is so healthy and tasty. I have teach my kids to eat healthy since they are starting eat solid foods. It is very important to have a good beginning, likes to bake own bread but my skill is not so good, still need lots of practicing. I used this recipe and the result turn out good and my house smelled nice with fresh bread!!!!!!
Source: Alan OOi
(A)300g high protein flour (I used plain flour)
200g wholemeal flour
40g brown sugar
3 tsp yeast
(B) 300ml iced water
(C) 40g shortening/butter/margarine
Glazing: 1 beaten egg
1. Combine (A) add in (B), knead into dough and add in (C) and knead the dough till smooth, shiny and elastic to touch.
2. Leave the dough in a big bowl covered with damp cloth. Proof in warm place for about 30 minutes or more till it turn double bulk.
3. Divide the dough into 14 portion, each for about 60g. shape into balls. Leave the shaped dough on a baking tray, proof for 45 minutes till double bulk.
4. Glace with egg wash, proof for another 45 minutes.
5. Bake in preheated oven for 25-35 minutes at 190 degree celcious.
1. I didn't have high protein flour, I used plain flour. I increased the time of proofing as wholemeal flour has less gluten and it takes longer time to proof.
My husband bought a box of yellow plums, it was sale. It cost only 1 euro for wholebox - about 5 kilos or more. We can't finish it and I cook it into jam and hopla, taste nice. I will not post the recipes as I cook it with sugar till thick and store it in a pot. While kaya spread, you may have a look at here http://fcngoleong.blogspot.com/2008/07/kaya-egg-jam.html
1 bowl of egg
1 bowl of coconut milk
1 bowl of sugar
100g suagr for caramel
1. Combine eggs, sugar and coconut milk and whisk gently till sugar is dissolved. Pour it into slow cooker, add in pandan leave and cook over slow temperature. It might be done in 4-6 hour depend of the amount. After it is done, caramize the sugar in a pan and pou into the kaya and stir quickly till well mixed. Blend till smooth.
1. You may use pandan paste and you will get green kaya and skip off the caramizing which for brown kaya.
Kisir, a famous turkish bulgur wheat salad. It is so delicious, simple, nutritous and light. The first time I ate kisir was 4 years ago during a celebration at my girl's school. A turkish mother did it so nice until I can't forget it. Years later, I have a nice turkish friend, she taught me how to cook it. What surprisly is ---- it is so simple, easy and yet tasty and nutritious! It is worth to share. She is so kind and would likes to share it with everyone. Please adjust the seasoning, she cook it without measurement.
Source : a friend of me
250g fine bulgur wheat
a hand of parsley, chopped
1/2 cucumber, cubed
1-2 tomatoes, cubed
1 onion, diced
2 garlics, diced
1 lemon juice
2 tbsp tomato puree
1 tbsp paprika puree (optional, may omit)
1/3 cup olive oil
a hand of mint, chopped
1/2 tsp cumin
salt and pepper to taste
1. Put the bulgur wheat into a deep bowl, pour hot water till same level with bulgur, cover with plate and leave it for 15 minutes. It will turn to double size.
2. Heat pan, sauted the garlic and onion with olive oil till fragnant over medium heat. Pour in tomato puree (also paprika puree if likes hot dish), season with cumin, salt and pepper; saute for another 2 minutes.
3. Pour step (2) into the bulgur wheat and mix throughly. Add in lemon juice and leave cool. Nice to serve with lettuce. Enjoy!!!!!!
1. Make sure the bulgur is not wet! or may not taste so nice.
2. Paprika puree is hot, may omit it and replace with tomato puree.
3. The key to get nice kisir is saute the onion and garlic till very fragnant.