QQ Love In The Kitchen

Happy Dragon Year 龙年愉快 - Tang Yuen 汤圆

2012-01-18T18:48:00.003+01:00

祝大家，

龙年行大运 - 龙年乐融融- 龙马精神- 龙心大悦 - 龙体康泰 - 龙腾运来 - 龙年吉祥 - 龙飞凤舞- 龙腾虎跃- 龙耀凤鸣 - 生龙活虎 - 龙凤呈祥！！！！！！！！！

Egg Tarts 港式蛋塔

2012-01-18T18:47:00.003+01:00

Puff Pastry Snack 酥皮点心

2012-01-18T18:46:00.003+01:00

NianGao 传统椰汁年糕

2012-01-18T18:39:00.003+01:00

Pak Thong Koh 港式白糖糕

2012-01-18T18:37:00.001+01:00

Kuih Ketayap - Kuih Dadar - Kuih Gulung - 娘惹香椰丝薄饼

2012-01-18T17:02:00.001+01:00

Kuih Lapis 娘惹九层糕

2012-01-18T16:59:00.001+01:00

Beggar Chicken 叫化鸡 - 乞丐鸡

2011-10-04T14:29:00.023+02:00

Water Cheastnut Pudding 马蹄糕

2011-09-09T16:40:00.007+02:00

Wantan vs Wantan Noodle 云吞 - 馄饨

2011-09-09T16:38:00.006+02:00

Kuih Kosui & Kuih Lompang 马来哥瑞糕

2011-09-09T16:34:00.012+02:00

Kids Char Siew Pau 自制叉烧包

2011-09-09T16:32:00.010+02:00

Bak Chang & Kee Chang 肉粽和碱粽

2011-06-06T13:57:00.037+02:00

Happy DragonBoat Festival to everyone!!!!!!!!!!!! Again, we celebrate 端午节 again. Here you are my first time kee chang- alkaline dumpling and my 5th edition of bak chang. Today is DuanWu Festival ( DragonBoat Festival) according to 5th of fifth lunar calender. There is a lots of types rice dumpling which northen rice dumpling usually in longer shape and be steamed. Southern rice dumplings are usually wrapped in triangle shape or pillow-shaped in hong kong. There are sweetend rice dumpling, savoury rice dumpling, alkaline rice dumpling, nyonya rice dumpling, hakka dumpling (glutinous rice flour paste with preserved radish and meat filling) etc. I have been craving kee chang for more than 10 years, this year I finally made it. Eventhough I haven't use borax but I stuffed it tightly-not losely and it come out chewy and nice. Happy with the result and dipped with palm sugar syrup.Yummy.....

Source for kee chang (Alkaline Rice Dumpling) : Kuali, Eupho Cafe

Ingredients :

500g glutinous rice ( soak overnight and drained)
3 tsp alkaline water - lye water - kan sui
1 tbsp oil
1/2 tsp yellow colouring
water to boil
bamboo leaves, strings ( washed, soaked overnight)

Methods:

1. Mix drained soaked glutinous rice with alkaline water, clouring and oil. Leave for 1 hour.
2. Fold 2 bamboo leaves into cone shape and filled with marinated glutinous rice. Wrap tightly and bind it with sting.
3. Boiled for 2 hours and served! Bon Appetite!!!!!!

Notes:

1. I didn't used borax as it's harmful to our health. I recognise that without using borax but wrap kee chang tightly will bring you the same texture.
2. I did wrap tightly my alkaline dumpling beacause it taste likes traditionale one with chewy bite. If you prefer soft kee chang, please bind it loosely.
3. I served it with palm sugar syrup ( cook palm sugar + water + pandan leaves till thick )
4. Please wear hand cloves to mix you alkaline water with glutinous rice.
5. Good Luck !!!!!!!!!!

愛是不保留 Unreserved Love

2011-05-06T15:26:00.000+02:00

原來是耶穌

2011-05-06T15:24:00.000+02:00

我们爱让世界不一样 we will love (we will make a difference)

2011-05-06T15:13:00.000+02:00

Siew Yuk, Crispy Roast Pork Belly, 广式烧肉

2011-05-03T17:48:00.004+02:00

Peking Duck - 北京烤鸭

2011-05-03T17:33:00.004+02:00

Peking Duck is a world wide famous roasted duck which you can order it in chinese restaurant. It can be eaten by 3 ways --- First - Sliced thinly the crispy roasted duck and eaten with mandarin pancakes, hoisin sauce, juliened cucumber and scallions.
Second - The rest of the duck meat would be stir fry with some preserved vegetable. Third - the bones would be cooked for soup.

苍蝇头 Taiwanese style stir fry chive

2011-05-03T17:25:00.003+02:00

苍蝇头 - Stir fry "Flies Head" is a populair sichuan and taiwanese dish. It is stir fry chive in sichuan style. It named to be 'flies head'because it has been dice and seem likes flies head. HAhhahah... funny but tasty!

Kisir, Turkish Salad 土儿其沙拉

2011-05-03T16:53:00.004+02:00

Kısır is a popular, modern and traditional Turkish salad - side dish made from fine bulgur, parsley, and tomato paste. The main ingredient --- bulgur, is a cereal food generally made from parboiled finely grounded durum wheat (don't confuse with couscous). It is also includes parsley,mint, tomato paste, onion, garlic (in some regions), sour pomegranate juice (in southern regions of Turkey) or lemon, lettuce leaves, cucumber, and spices likes black pepper, cumin, paprika powder. It has a reddish color due to tomato paste and paprika puree or paprika powder. It can be eaten cold or as a side dish. We love kisir a lots and it is easy to prepare by yourself too!

Pandan Chiffon Cake 南洋班兰威风蛋糕

2010-12-07T12:17:00.004+01:00

My family loves chiffon cake especially pandan flavour. This time I experimented it with using milk and normal plain flour. It taste still very nice, just can't get the smooth surface. Conclusion is using cake flour- low protein flour for the best result. Using fresh milk in stead of coconut milk will lack of aroma of coconut milk but you will get lighter flavour.

Pandan Chiffon Cake - I inverted it immediately after removing from oven to prevent collapsing

Pandan Chiffon Cake after 1 hour.

Pandan Chiffon Cake

French Bread Feast 法式硬面包

2010-12-07T12:15:00.006+01:00

French Bread with garlic butter

Wholemeal french bread

French bread

Marrokanse Bread 摩勒哥面包

2010-12-07T12:13:00.001+01:00

Chinese Crispy Roasted Pork Belly 烧肉

2010-12-07T11:57:00.006+01:00

Chinese crispy roasted pork belly or known as 燒肉, siu yoke(cantonese) or siow bak (hokkien) is a famous dish among chinese food, it taste a bit salty, fulled of aromas, the chruncy crispy bite and moistened meat, the most important is you won't prove the fattiness belly but nice textures. In Holland , dutch called it babi pangang spek which a bit modereated flavour in surinames/chinese/indonesian snackbar.
Finally, I get a good recipes for chinese roasted pork belly. My husband and my kids loved it so much, we will order this whenever we go to chinese restaurant. This is absolutely a nice recipes which we enjoyed it so much.

Source : Rasa Malaysia

Mooncakes 月饼

2010-12-07T11:51:00.004+01:00

Sorry for so long didn't update my blog. Thanks to Sandra who is never stop encouraging me and also other bloggers. I appreciate it a lots. Here are my homemade mooncake during mooncake festival.

Golden Syrup + Alkaline water

Mooncakes and piglets

Snowskin mooncakes

Dearest Grandma - Until we meet again.....

2009-12-22T11:03:00.002+01:00

Dear bloggers,
I will be unable to be here for awhile as I am just lose my dearest grandma. It is painful and hurt which no words would describe the feeling. I have difficulty to accept this cruel fate as I love her very much. I knew I need to face this day but I can't. I wonder why?Cruel cruel cruel........

Baby French Bread 迷你法实硬面包

2009-11-12T19:32:00.001+01:00

Roasted Chicken and Rosti 西式烧鸡及土豆饼

2009-11-12T19:30:00.004+01:00

Kuih Bingka Ubi 南洋马来木署糕

2009-11-11T13:35:00.002+01:00

Love

2009-10-13T17:42:00.003+02:00

Love Is ...

Love is the greatest feeling,
Love is like a play,
Love is what I feel for you,
Each and every day,
Love is like a smile,
Love is like a song,
Love is a great emotion,
That keeps us going strong,
I love you with my heart,
My body and my soul,
I love the way I keep loving,
Like a love I can't control,
So remember when your eyes meet mine,
I love you with all my heart,
And I have poured my entire soul into you,
Right from the very start.

- Meghan -

I Will Love You Forever

I love you so deeply,
I love you so much,
I love the sound of your voice
And the way that we touch.
I love your warm smile
And your kind, thoughtful way,
The joy that you bring
To my life every day.
I love you today
As I have from the start,
And I'll love you forever
With all of my heart.

- Amanda Nicole Martinez -

When I'm with you,
eternity is a step away,
my love continues to grow,
with each passing day.

This treasure of love,
I cherish within my soul,
how much I love you...
you'll never really know.

You bring a joy to my heart,
I've never felt before,
with each touch of your hand,
I love you more and more.

Whenever we say goodbye,
whenever we part,
know I hold you dearly,
deep inside my heart.

So these seven words,
I pray you hold true,
"Forever And Always,
I Will Love You."

- Chris Engle

The Meaning

To love is to share life together
to build special plans just for two
to work side by side
and then smile with pride
as one by one, dreams all come true.

To love is to help and encourage
with smiles and sincere words of praise
to take time to share
to listen and care
in tender, affectionate ways.

To love is to have someone special
one who you can always depend
to be there through the years
sharing laughter and tears
as a partner, a lover, a friend.

To love is to make special memories
of moments you love to recall
of all the good things
that sharing life brings
love is the greatest of all.

I've learned the full meaning
of sharing and caring
and having my dreams all come true;
I've learned the full meaning
of being in love
by being and loving with you.

- Kellie Spehn -

Dear bloggers, I will be absence for awhile as my grandmother is ill now. I promise I will update my blog again as I feel better. Please love your family, friends..... before too late. Good Luck everyone.

My New House

2009-08-26T13:26:00.007+02:00

Hi,
I will not update my blog in this month as I'm just move to my new house. Still need lots of things to do, hahha.... and still not so good with my new digitale oven. See you next month.

Hainanese Chicken Rice 海南鸡饭

2009-07-03T14:27:00.006+02:00

If you are in Malaysia or Singapore, you might see a lots of stalls, shops or food courts will sell this common rice dish. It is not expensive and worth to try once if you haven't eat it before and trust me, you will never forget it again. Homesick.... making this dish for my family cause it is easy, tasty and simple to do. Besides, I want to introduce it to my kids - it is quite pity if a chinese don't know their culture, food and etc. Hope you will likes it too.

Source: Malaysianfood

Ingredients:
Chicken and chicken broth:
1 whole chicken ( I used drumsticks)
5-6 scallion/spring onions
6 ginger slices
2 tsp soy sauce
1 tsp sesame oil
1/2 white peppercorns
salt
Rice:
3 cups rice (wash and drained)
1 tsp garlic
2 tsp salt
21/2 tbsp oil
6 cups chicken broth from above chicken broth
6 pandan leaves
Hainanese Chili Sauce:
1 tbsp lemon juice/lime juice
2 tbsp chicken broth from above
2 tsp sugar
some red chilies (finely chopped)
4 garlics, finely chopped
1 inch ginger, finely chopped

Method:
1. Put all chicken broth ingredient and enough water into a pot, bring to boil, turn lower heat and simmer till the chicken is done. Don't overcook.
2. Remove chicken and immers in a basin of cold water. Save the chicken broth.
3. In a wok, heat oil, saute garlic till fragnant and put all the rice ingredients, transfer it into rice cooker to cook. Stir throughly before serving and remove pandan leaves.
4. Serve the rice and chicken with some cucumber slices and of course the chilies sauce too. Enjoy!

Notes:
1. The reaon to saok the cooked chicken in a basin of cold water is to create the skin and meat just nice but not overcook and you may find out the skin is crispier.
2. I still have some chicken broth, I served it with rice as soup.

Soy Bean Milk vs Palm sugar Soy Bean Milk 纯豆奶与椰糖豆浆

2009-07-03T14:26:00.004+02:00

Soya bean milk is always welcome in our family, weather is too hot. Kids wants some different taste in stead of milk, so I decided to make this soya bean milk by myself as I still have soya bea in my pantry. This time I add some palm sugar in one part of milk, It taste so great --- almost same likes my hometown palm sugar soya bean milk. Worth to try.

Source : Amy Beh

Ingredints:
400g soya beans
1.8 litres water
110g castor sugar
3–4 screwpine leaves (pandan leaves), knotted

Method:
1. Soak soya beans in water overnight. Clean and drain well in a colander. Put the beans with half the amount of water in a food processor. Blend into a watery paste then strain the mixture into a large saucepan. Pour in the remaining water and add the screwpine leaves.
2. Use a ladle to stir the soya bean milk continuously (this is to prevent burning). Cook the soya bean milk over medium heat until it comes to a boil. Remove the screwpine leaves and pour the soya bean milk through a fine strainer. Add in sugar and stir until it dissolves.

Notes:
1. I didn't use all sugar as I plan to make a part of palm sugar flavour.
2. Nice to serve cool or hot.

Malaysian Mah Lai Koh 马来糕

2009-07-03T14:25:00.003+02:00

Malaysian Mah Lai Koh is a bit darker than chinese style mah lai koh. I adapted this recipe from seadragon. It is really worth to try ----- easy, simple and tasty and most important is ------soft yet moist and fluffy. Thanks Seadragon.

Ingredients:
150g (1 cup) plain flour
40g (4 tbsp) custard powder
4 eggs
220g (1 cup) caster sugar
1/3 tsp vanilla extract
40ml (2 tbsp) evaporated milk
20ml (1 tbsp) treacle (molasses), or honey
1 1/3 tsp baking powder
1/3 tsp bicarbonate of soda (baking soda)
100ml canola oil

Methods:

1. Line the base of a deep 18cm steaming pan with holes (or 20cm bamboo steamer) with a double layer of muslin. Grease and line the sides with baking paper. Sift plain flour and custard powder twice and set aside.
2. Whisk eggs for 1 minute, then gradually add sugar and beat until pale and fluffy, and the mixture leaves a trail of ribbon when you lift the beater. Total beating time can be 6 to 10 minutes depending on the power of your beater.
3. Sift the flour mixture in a few batches onto the egg mixture and fold in after sifting in each batch. Mix in vanilla. Cover the bowl with cling film and set aside for 1 hour.
4. After the batter has rested for 1 hour, start boiling water in a steamer. Stir treacle into evaporated milk and mix well. Sift baking powder and soda then add to the milk mixture, mix evenly making sure there are no lumps of the raising agents. Pour the mixture into the batter with the oil. Fold in properly until evenly mixed.
5. Pour batter into prepared pan and steam over high heat for 45 to 50 minutes, or until cooked. Remember to replenish steamer with hot water whenever it starts to dry up.

Notes:
1. I use 5 medium eggs in stead of 4 large eggs.
2. I used 70g plain flour and 120g custard powder.

Cheese Sponge Cake 乳酪威风蛋糕

2009-07-03T14:23:00.005+02:00

I still have cream cheese in my fridge, kids want chiffon cake and I combinethese two ideas. Finely I found out and adapted this recipe from Baking Mum (she bake great!). It taste awesom, fluffy, soft and moist. I bake it in my new non-stick baking tray, so it didn't rice a lots but it is still nice. Next time will used my chiffon mould to bake it.

Source: Baking Mum

Ingredients
A:
60g milk
40g cream cheese
25g butter
B:
65g flour (sifted)
C:
4 egg yolks
D:
4 egg whites
90g sugar
pinch of salt
1/8 tsp cream of tartar

Method
1. Preheat oven 170˚C.
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined.
4. Fold in (B) and mix until smooth.
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add salt and sugar and beat till stiff peaks.
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Notes:
1. Have a look at here which baking mum bake so nice!!! http://bakingmum.blogspot.com/2008/10/cheese-chiffon-cake.html
2. Don't used non-stick pan.

Donut - Doughnut - 甜甜圈 - 唐纳滋 - 多拿滋

2009-07-03T14:22:00.002+02:00

Donuts, a piece sweet deep-fried dough (bread alike) or by baked batter (cake alike). Personally I prefer bread alike donut with just coating by sugar. Donuts may coated by chocolate, icing sugar or etc. Make these donuts for my kids as a treat as they behave very good in the week.

Source: Alan Ooi

Ingredients;
(A)300g high protein flour
200g plain flour
80g sugar
5g salt
20g milk powder
10g yeast
(B) 230ml water
1 medium egg
(C) shortening/oil/butter/margerine
Coating : sugar

Methods:
1. Combine (A), add in (B) and knead into dough. Add in (C) and continue knead until smooth, elastic and shiny dough.
2. Cover the dough and let it proo for 30 minutes (double bulk), Roll out the dough for 1cm thickness.
3. Use doughnut cutter to cut out doughnuts, let it on tray and proof for another 20 minutes (double bulk).
4. Use medium heat to deep-fry the doughnut till golden brown. Remove, place on absorbent paper and dredge with sugar whiles it is still hot.

Notes:
1. I didn't have high protein flour, I used 500g plain flour.

Grilled Char Siew 叉烧

2009-07-03T14:21:00.003+02:00

Char Siew, or known as barbequed pork, which famous in every corner of the world. Normally, peoples will used belly pork but we are so scared of fatty meat and we always use lean meat likes tenderloin or good quality back ham cause these parts of lean pork are the beast!

Source : Amy Beh

Ingredients:
Marinade:

1.2kg sugar
55g preserved soybean paste
55g hoisin sauce
20g fermented bean curd (nam yue)
500ml light soya sauce
250ml dark soya sauce
Red dye (optional)
1.5kg belly pork (remove skin)

Method:

1. Preheat the oven to 200ºC.
2. Mix the marinade ingredients.
3. Divide pork belly into five strips (about 300g each). Marinate pork belly strips for about 3 hours. Carefully pierce the marinated pork belly strips vertically with a skewer.
4. Roast pork belly in the oven for 30 minutes, basting the meat with the marinade every ten
minutes.

Notes:

1. I used lean meat, so I marinated it longer time.
2. I didn't use so much sugar as I don't likes too sweet.

Cajun Style Salmon 火烤法式三文鱼

2009-07-03T14:20:00.005+02:00

I bought some salmon strips from market, then only realise why it is cheaper than salmon filets (I always buy one). The reason is it contain a lots of fat on top of salmon strip. What to do? I hated wasting things, so I decided to grill it or pan fry it with using any oil. I won't cook it in japanese teriyaki sauce but I used Cajun mix from supermarket to marinated it for hours than pan fry it without using any oil. Cause as I fry it, it release all the fat, I throw away the fat and fry it till crispy. The result is good, will try it again.

Chinese Spring Onion Pancakes 葱油饼

2009-07-03T14:19:00.003+02:00

My mum will making this chinese sylt chapati during my childhood as served it as our snack. Finely, I adapted this recipe from Amy Beh. It is very nice, tasty and simple. Hope you will enjoy it. I will ask my taiwanese friend how to make it and compare the recipes.

Source : Amy Beh

Ingredients
250g plain flour
1 1/2 tsp salt
1 tbsp castor sugar
125ml hot water
30g melted margarine/oil
50ml cold water
1 tbsp lime juice
Green portion of 3 stalks spring onions
1/4 tsp salt
1/2 tsp sugar
Extra melted margarine
Flour for dusting

Method:

1. Chop spring onions. Combine with salt and sugar for one minute, lightly squeeze out excess liquid and set aside.
2. Sift flour with salt into a deep bowl. Stir in sugar. Make a well in the centre. Stir in hot water, followed by melted margarine, cold water and lime juice to form a soft dough. (If dough is too stiff, add a little cold water; if it is too soft, add a little flour.)
3. Knead dough for 10 to 15 minutes. Divide into six equal balls and rub each with extra melted margarine. Place balls in an airtight container. Cover and leave aside for two to three hours.
4. Flatten each piece with a rolling pin till paper-thin. Spread 1 tbsp spring onion on top of each. Fold in both sides. Pull up and roll into a rope, then oil dough downwards into a round bun. Flatten with a rolling pin to form a pancake.
5. Sprinkle melted margarine generously on an iron griddle and fry pancake on both sides till golden brown. Serve warm.

Notes:
1. You may deep-freeze it in freezer and pan fry it again before served.

Yam Rice - Taro Rice - 芋头饭

2009-07-03T14:17:00.003+02:00

Yam or better known as taro in US, Yam rice is a very common yet famous one bowl meal in chinese culture. I am craving for this meal since a long time. I bought a frozen yam in chinatown supermarket to try out the quality of yam. But, I am too lazy to cook or bake goodies, I used the frozen yam to cook this dish. Yummy, easy and nutritious!!!!!!!! It taste so nice till my kids begging me cook it again next weekend.

Source: Jo from saucing around, Amy Beh

Ingredients:
2 rice cups(300g) of rice, washed and drained
4 shallots, sliced
20g dried shrimps, soaked and chopped
6 mushrooms, soaked and diced
300g yam, diced
4 tbsp oil for frying
Seasoning:
2 tbsp oyster sauce
2 tsp light soy sauce
Few drops of sesame oil
Dash of pepper
1 tsp sugar
1 tsp concentrated chicken stock
4 rice cups water
1.5 tsp dark soy sauce, for color when necessary
Garnishing:
Chopped spring onions

Method:

1. Prepare all the ingredients as directed above.
2. Heat oil in a wok. Fry shallots till golden brown.
3. Add dried shrimps and fry till fragrant. Add in yam and mushrooms. Continue to fry till half-cooked.
4. Add rice and seasoning. Stir-fry to incorporate well.
5. Dish out to rice cooker, add water and boil rice as usual.
6. Serve rice hot with chopped spring onions spinkled on top.

Notes:
1. You may add some meat into this dish.
2. You can use pumkin in stead of yam.
3. My grandmom always fry some bacon, dish out and sprinkle on top the yam rice just before serve.

Couscous & Tomatoes Egg Drops Soup 古斯米与蛋花汤

2009-07-03T14:16:00.006+02:00

This turkish salad or known better as bulgur salad is my family's favourite. My turkish friend teach me how to make it as I love it so much..... being begging her to tech me for a long time. Will post up the recipe soon!!!

Asam Laksa 阿三拉沙

2009-07-03T14:15:00.002+02:00

Turkish Delight 土儿其糖

2009-07-03T14:13:00.002+02:00

Wake-up and Start to love yourself!!!!!!!!

2009-07-03T13:11:00.002+02:00

John Hopkins Update- Good article

AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY IS THE ONLY WAY TO TRY ('TRY', BEING THE KEY WORD) TO ELIMINATE CANCER, JOHNS HOPKINS IS FINALLY STARTING
TO TELL YOU THERE IS AN ALTERNATIVE WAY.

Cancer Update from Johns Hopkins:
1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.
2. Cancer cells occur between 6 to more than 10 times in a person's lifetime.
3 When the person's immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.

4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.
6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastrointestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc.
7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.
8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.
9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.
10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.
11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply.

CANCER CELLS FEED ON:

a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in color. Better alternative is Bragg's aminos or sea salt.
b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk cancer cells are being starved.
c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contain s livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.
d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of
104 degrees F (40 degrees C).
e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer fighting properties. Water-best to
drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.
12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup.
13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body's killer cells to destroy the cancer cells.
14. Some supplements build up the immune system (IP6, Florescence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the bodies own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body's normal method of disposing of damaged, unwanted, or unneeded cells.
15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger,
un-forgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.
16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.
1. No plastic containers in micro.
2. No water bottles in freezer.
3. No plastic wrap in microwave.
Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals cause cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr. Edward Fujimoto, Wellness Program Manager at Cast le Hospital, was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware , Pyrex or ceramic containers for heating food You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn't bad but you don't know what is in the paper. It's just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to pape r. The dioxin problem is one of the reasons. Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is. nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead.

This is an article that should be shared with anyone important in your life.

God has a positief answer!!!!!!!!!

2009-06-20T00:39:00.002+02:00

Dear bloggers,
I received this lovely text from my cousin brother, hope can share with all of you.

在一場船難中，唯一的生存者隨著潮水，
漂流到了一座無人島上。
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。
他還每天注視著海上有否可搭救他的人，
但卻是除了汪洋一片，什麼也沒有。
He prayed feverishly for God to rescue him,
and every day he scanned the horizon for help,
but none seemed forthcoming.

後來，他決定用那片帶他到小島的木頭造一個簡陋的小木屋
以保護他在這險惡的環境中生存，並且保存他所有剩下的東西。
Exhausted, he eventually managed to build a little hut
out of driftwood to protect him from the elements,
and to store his few possessions.

但有一天，在他捕完食物後，準備回小屋時，
突然發現他的小屋竟然陷在熊熊烈火之中，
大火引起的濃煙不斷向天上竄。
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.

最悲慘的是：他所有的一切東西，在這一瞬間，
通通化為烏有了。悲痛的他，氣憤的對天吶喊著：
「神啊！你怎么可以這樣對待我！」
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.

第二天一早，他被一艘正靠近小島的船隻的鳴笛聲所吵醒。
是的，有人來救他了。
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.

到了船上時，他問那些船員說：「你怎麼知道我在這裡？」
"How did you know I was here?"
asked the weary man of his rescuers.

「因為我們看到了信號般的濃煙。」他們回答說。
"We saw your smoke signal," they replied.

人在碰到困難時，很容易會沮喪。
不過，無論受到折磨或者痛苦，都不用因此失去信心，
因為神一直在我們心裡面做著奇妙的工作。
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.

記著：當下一次你的小木屋著火時，
那可能只是神美妙恩典的表徵而已。
Remember, next time your little hut is burning to the ground
it just may be a smoke signal that summons the grace of God.

在所有我們所認為負面的事情，神都是有正面答案的。
For all the negative things we have to say to ourselves,
God has a positive answer.

你說：「我累了。」
神說：「我讓你休息。」(太11:28-30)
You say: "I'm too tired"
God says: I will give you rest (Matthew 11:28-30)

你說：「沒有人愛我。」
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)

你說：「我做不下去了。」
神說：「我的恩典夠你支持下去。」
(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)

你說：「我想不通。」
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)

你說：「我做不到。」
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)

你說：「我不配。」
神說：「你配。」 (林後 9:8)
You say: "I'm not able"
God says: I am able (II Corinthians 9:8)

你說：「這麼做不值得。」
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)

你說：「我無法原諒自己。」
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)

你說：「我是窮苦的。」
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)

你說：「我害怕。」
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)

你說：「我常常在擔憂、受挫。」
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)

請轉寄出去，因你不會知道今天有誰需要以上的文章。
PASS THIS ON. YOU NEVER KNOW
WHO MAY BE IN NEED OF THIS TODAY.

Hokkien RIce Dumpling - Bak Chang & Brown Rice Savoury Dumpling 闽南肉粽与糙米棕

2009-06-02T11:35:00.005+02:00

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!!!!!!!!

Ingredients

1kg glutinous rice, soaked overnight then washed and drained well
Bamboo leaves and raffia string for wrapping

Filling:
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

Seasoning:
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

Method:
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.

Notes:
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.

Pancakes - Crepe

2009-06-02T11:33:00.002+02:00

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.

Source: About.com

Ingredients:
2 cups all-purpose flour
1 cup milk
6 tablespoons butter, melted
3 eggs
4 tablespoons granulated sugar
1/4 teaspoon salt

Methods:

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.

Notes:
1. For sweet crepes, may add some sugar into the batter and serve just likes that.

Mini Cinnamon Rolls

2009-06-02T11:32:00.003+02:00

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.

Ingredients:

1 package of danish dough
Filling:
50g butter
100g sugar
100g chopped walnuts
50g raisins
11/2tbsp cinnamon powder
Some apricot jam (I used my homemade plum jam)

Methods:

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.

Notes:
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.

Sweet Potato Angkoo

2009-06-02T11:28:00.002+02:00

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

Ingredients:

250g glutinous rice flour
100ml coconut milk
1 tbsp sugar
1 tbsp oil
100g yam, steamed and mashed
Filling:
150g splitted mung beans, soaked overnight and drained and steamed till soft
2tbsp oil
150g sugar
100g yam, steamed and mashed

Methods:

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.

Notes:
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!

Easy Mah Lai Koh

2009-06-02T11:27:00.001+02:00

Mocca Chiffon Cake

2009-06-02T11:26:00.003+02:00

Steamed White Sugar Sponge - Pak Thong Koh - Bai Tang Gao

2009-06-02T11:24:00.003+02:00

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

Ingredients:
(A)
230g Rice Flour
150 ml water
(B)
380 ml water
180 g castor sugar
(C)
1/2 tsp yeast*
2 tbsp water
(D)
1/8 tsp oil
1 drop alkaline water***

Method:
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.

Notes:
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.

Nian Gao

2009-06-02T11:23:00.002+02:00

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

Ingredients:
(A)
200g palm sugar
100g suagr
250ml water
4 pandan leaves
(B)
200g sifted glutinous flour
100g sifted wheat starch(tung ming fun)
300ml coconut milk
1tbsp oil

Preparation:
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.

Notes:
1. Remember cover the lid of steamer with a damp clothes to prevent water dripping.

Rosti - Potatoes Pancakes

2009-06-02T11:22:00.001+02:00

Steamed Xi Pan - Steamed Hakka Glutinous Rice Flur Pancakes

2009-06-02T11:18:00.003+02:00

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

Ingredients:

(A) Sponge
1 tsp yeast
150g flour
125ml water
(B)
150g flour
150g glutinous flour
125g sugar
150ml water
pink colouring

Methods:

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.

Notes:
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.

Melting Moment

2009-06-02T11:16:00.001+02:00

Wholemeal Buns

2009-06-02T11:15:00.001+02:00

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

Ingredients:
(A)300g high protein flour (I used plain flour)
200g wholemeal flour
40g brown sugar
1tsp salt
3 tsp yeast
(B) 300ml iced water
(C) 40g shortening/butter/margarine
Glazing: 1 beaten egg

Methods:
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.

Notes:
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.

Mui Choy Kao Yuk

2009-06-02T11:14:00.001+02:00

Char Siew & Char Siew Buns

2009-06-02T11:11:00.008+02:00

Char Siew & Char Siew Buns

2009-06-02T11:11:00.007+02:00

Yang Zhou Fried Rice & Penang Lobak

2009-06-02T11:09:00.001+02:00

Grilled Sweet Pork - Loempias - Veggies Mix

2009-06-02T11:04:00.002+02:00

Tau Eu Bak - Braised Pork

2009-06-02T11:02:00.001+02:00

Mini Hard Buns & French Toeast

2009-06-02T10:59:00.001+02:00

Tiramisu Torte & Peach Cheesecake

2009-06-02T10:57:00.002+02:00

Kaya Spread & Homemade Plum Jam

2009-06-02T10:55:00.002+02:00

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

Kaya:

Ingredients:

1 bowl of egg
1 bowl of coconut milk
1 bowl of sugar
pandan leaves
100g suagr for caramel

Methods:

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.

Notes:
1. You may use pandan paste and you will get green kaya and skip off the caramizing which for brown kaya.

Yoghurt Bread

2009-06-02T10:54:00.001+02:00

Kisir - Turkish Bulgur Salad

2009-06-02T10:49:00.003+02:00

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

Ingredients:

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
hot water

Methods:

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!!!!!!

Notes:

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.

Asam Gulai and Indian Dried Curry

2009-06-02T10:45:00.002+02:00

Nestum Cookies & CornFlakes Cookies

2009-05-04T08:46:00.002+02:00

I want to bake these cookies for quite a long time ago, but got no time as I have 3 lovely kids. Lastly, we made it together and it was so much fun to see how these young kids shaping the cookies. After baking, they were so proud and enjoying these cookies.

Source: Agnes Chang

Ingredients:
(A)
120g butter/ margarine
60g sugar
1 egg yolk
1tsp vanilla essence
(B) Sift Together
150g self raising flour
1 tbsp custard powder
(C)
Some crushed cornflakes for cornflakes cookies
Some nestum for nestum cookies

Methods:
1. Cream (A) till pale, light and fluffy. Fold in (B) and mix well.
2. Roll into small balls and coated with cornflakes or nestum. Place on greased tray or into small paper cups.
3. Bake in preheated oven 170 degree celcious until golden brown. Remove and cool completely before store in container.

Notes:
1. You may used chopped nuts likes almond, walnut, cashewnuts, peanuts or even desicated coconut in stead of cornflakes or nestum.
2. This cookies are so nice and you won't get enough.
3. For an experiment, I added some almond essence with vanilla essence into these cookies, taste heavenly.

Hup Toh Sou

2009-05-04T08:44:00.002+02:00

Hup Tou Soh is chinese walnut cookies which welcomed by almost everyone at anytime. I hate it when I was a girl but after I emigrated to Netherlands, homesick makes me loves local foods even what I hated before. HAhhhaha.... I found this recipe from kuali.com , taste quite good but next time I will omit the salt!

Source: Amy Beh

Ingredients:
!25g sugar
1 cup oil
50g chopped walnuts
(A)
300g flour
1.5 tsp baking soda
1 tsp baking powder
1/4 tsp ammonia
1 tsp salt ( I suggest use less)
Yolk - glazing

Methods:

1. Sift (A), add in sugar and walnuts. Combine well and add in oil, knead till smooth dough.
2. Divided 60g each, rounded and slightly flatten, put walnut on top, brush with some yolk.
3. Bake in preheated oven 170 degree celcious for about 25-30 minutes or until golden brown.

Notes:
1. It was too salty for me, I suggest use less salt.

Mini Egg Tarts 蛋撻

2009-05-04T08:43:00.002+02:00

Egg Tarts, a popular chinese dim sum which made by pastry skin with custard filling. There are 2 types - (1) shortcrust pastry (more for western cuisine), and (2) puff pastry (more popular among chinese cuisine). I tried it both and personally I prefer chinese version which not so sweet. I made these tarts for my girl's birthday party at her school. I need to bake it twice as the first batch were eaten by my kids in a time.

Source: Agnes Chang

Ingredients:
(A)
150g flour, sifted
20g custard powder, sifted
30g icing sugar, sifted
60g shortening
2-3 tbsp water
(B)
90g flour
60g shortening
Filling:
3 eggs, lightly beaten
120g sugar
250ml warm water
1tsp vanilla
1tsp vinegar

Methods:
1. Mix (A) and divide 15 portions. In another bowl mix (B) and divided 15 portions.
2. Wrap B with A, roll into long shape, roll up likes swiss roll. Roll into a round piece and line onto moulds.
3. Mix the fillings until sugar is dissolve and strain. Pour the filling into moulds until 3/4 full.
4. Bake in a preheated oven 180 degree celcious for 15-20 minutes.

Notes:
1. I divided the pastry into 30 portions as I make it mini ones.
2. Adding vinegar is to create soft and shiny egg tarts filling. Don't use too much or less.
3. I used 100g sugar in stead of 120g sugar.
4. Dont bake too long or the filling will puffing up.

Mini Dutch Apple Pie

2009-05-04T08:42:00.001+02:00

Crossaint

2009-05-04T08:39:00.002+02:00

Crossaint again for my kids! But this time I glaze it with koffie milk - condense milk - ideal milk. We make it together and enjou it together!

Ingredients:

300g flour
2tsp yeast
2tbsp sugar
1tsp salt
1 egg
140ml water (please adjust)
120g butter

Methods:

1. Mix all ingredient and knead till smooth. Prove for30 minutes.
2. On a floured table, roll the dough into long rectangular shape. Put the butter in the center, enclose the side carefully. Cover with clling paper and put in the refrigerator for 20 minutes.
3. Take the dough out and roll it to 15cm x 45cm, fold 3 times rectangular shape and cover with cling and put it in the refrigerator for 20 minutes again. Repeat 3 times.
4. Roll flat, cut into triangle shape, roll up. Let it rise till double bulk on the tray, brush with some beaten egg or milk. Bake in preheated oven at 210 degree celcious for 5 minutes and then reduce to 180 degree celcious for 10 minutes or till done.

Notes:

1. This is easiest way to make croissant at home, hope you will like it too.

Cornbread

2009-05-04T08:37:00.002+02:00

Cornbread is a sort of quick bread/ common stapel food in US. There are 2 types, Northern US is commonly made by yellow cornmeal/polenta and is sweeter. Southern US might be use white cornmeal/polenta and taste saltier. I still have a big pack of polenta at home - my husband bought wrong goodies. He thought cornflour/starch is same with cornmeal. Funny huh? Never ask a man to buy household. I found this recipe in a famous malaysian chef wan's book. The result is very soft likes muffin, not so sweet and very very fragnant!!!!! Worth to try. And super easy!

Source: Chef Wan

Ingredients:

3/4 cup flour
3/4 cup rye flour ( I didn't have rye flour, I used flour)
1/2 cup yellow cornmeal/polenta (fine)
3 tsp baking powder
a pinch of salt
2 eggs
1/2 cup sugar
1/2 cup melted butter/margarine
1 cup evaporated milk
1/2 cup cream corn

Method:

1. Combine all dry ingredients in a bowl and sieve.
2. In another bowl, combine eggs, sugar, melted butter, evaporated milk and cream corn.
3. Finally fold in the dry ingredients, don't overmix!!!!!!
4. Bake in preheated oven at 205 degree celcious for 20 minutes or until done.

Notes:

1. You may bake it in muffin tray, taste very nice.
2. Never overmix it or you will have tough one!

Tiramisu

2009-05-04T08:36:00.002+02:00

Victoria Sponge Cake

2009-05-04T08:34:00.003+02:00

Vanilla Chiffon Cake

2009-05-04T08:30:00.004+02:00

Pandan Chiffon Cake

2009-05-04T08:28:00.003+02:00

Butter Muffin

2009-05-04T08:26:00.002+02:00

Baozi & Siew Mai

2009-05-01T07:17:00.006+02:00

I found this method for making paus, easy and taste nice and doesn't need too much time at all. Siew mai, a famous chinese dim sum and I will made it too if I made pau's. My kids will having fun with me doing these together. What important is, homemade might be healthier and tastier!

Source: Agnes Chang, Lily, Amy Beh

Ingredients:
500g flour
1/2 tsp salt
1/2 tbsp yeast
100g sugar
240ml water
3 tbsp shortening/ oil/ butter/ margerine
1 tbsp double action baking powder

Methods:
1. Mix all ingredients except baking powder, knead into smooth and elactic dough.
2. Cover wthe dough with wet cloth and leave to prove till double bulk.
3. Sift double action baking powder on top of dough and knead till smooth again.
4. Cover with damp cloth and let it proof for 15 minutes before shaping.
5. After shaping or wraping, proof for another 15 minutes and steamed in high heat for 15 minutes.

Notes:
1. Knead the dough throughly , the more you knead the much better the paus taste.
2. I rolled up the dough likes swiss roll, and cut it into pieces to make mantou.

Siew Mai:
300g chopped pork
300g chopped prawn meat
10 chopped water chestnut
wantan wrappers
Seasoning:
1tsp salt
1/4tsp pepper
1/2 tsp sesame oil
1tsp sugar
1 tsp chicken granules
1 tsp cooking wine
2 tbsp tapioca flour/ cornflour

Methods:
1. Mix meats, prawn and seasoning together and stir it till very sticky. Add in water chestnut, mix well.
2. Keep in the fridge for 1-2 hours before using.
3. Trim wantan wrapper into round, wrap up some fillings, shape into siew mai.
4. Put some grren peas or chopped carrots or else for decorating. Steam over high heat for 10 minutes.

Notes:
1. I used tender loin pork in stead of half lean and fat pork.

Yam Angkoo

2009-04-16T21:23:00.002+02:00

Angkoo kueh is a sort of kueh in malaysia. This time, I used yam for the skin and also for the filling too. It taste nice, lighter and healthier. When ankoos just our from the steamer, my kids enjoy it so much and just left a few for me to take a photo. It is worth to try. It is still soft for the next day!

Source: Malaysia Cookbook

Ingredients:
Skin:
250g glutinous rice flour
100ml coconut milk
1 tbsp sugar
1 tbsp oil
100g yam, steamed and mashed
Filling:
150g splitted mung beans, soaked overnight and drained and steamed till soft
2tbsp oil
150g sugar
100g yam, steamed and mashed

Methods:

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.

Notes:
1. You may use sweet potatoes or pumpkin in stead of yam.
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!

Steamed Sweet Potatoes Cup Cakes

2009-04-16T21:22:00.002+02:00

This kueh is a bit likes kueh lompang but it does contain sweet potatoes. It is very easy, simple and quite nice for a dessert.

Source: Agnes Chang

Ingredients:
300g orange colour sweet potatoes
150g tapioca flour
100g sugar
300ml coconut milk
1/2 tsp salt
small cups
some grated coconut for coating

Methods:

1. Steam the sweet potatoes till soft. Blend the sweet potatoes into smooth puree , add in tapioca flour and sugar. Beat it till smooth, slowly pour in coconut milk and salt and mix it into a smooth thick batter.
2. Pour into small chinese tea cups and steamed high heat for 15 minutes or till cooked.
#. Leave to cool before removing them from tea cups. Served with gated coconut as snack.

Notes:

1. In steap of chinese tea cups, you may use other small cups too. Or you prefer steam it in a bigger pan (please adjust the steaming time.)

Bingka Suji Pandan - Baked Semolina Cake in Malays Style

2009-04-16T21:21:00.001+02:00

Kuih Dadar - Kuih Ketayap - Kuih Gulung

2009-04-16T21:20:00.003+02:00

Kuih Dadar or kuih gulung or kuih ketayap are same kuih with different names only. Miss it so much, decide to make it and introduce to my kids. Hopla.... they likes it. It is easy to make it, you may served it with kaya, jan or plain in stead of coconut filling. I used this recipe cause it used desicate coconut in stead of fresh which hardly find in Netherlands. Thanks Jo!

Source: Jo's Deli

Ingredients:
Pancake:
100g flour
1/4 tsp salt
2 eggs
100ml coconut milk
150ml pandan juice ( I used 150ml water plus a bit pandan paste)
1tbsp oil
Filling:
85g palm sugar or brown suagar
125ml water
50ml coconut milk
50g desicated coconut

Methods:

1. Pancakes: Mix all into smooth batter and leave it for 30 minutes.
2. Melt palm suagar with water, when it become thick, add in coconut milk and desicated coconut and stir well. Stir till it become sticky and drier. Set aside.
3.Heat a pan, lightly greased it with oil, pour a bit batter and cook till done.
4. Wrap the filling and served.

Notes:
1. I make the batter a night earlier because I served it as a breakfast. It is so soft and nice.

Char Siew Puff & BBQ Puff

2009-04-16T21:18:00.005+02:00

Char Siew puff is a popular dim sum os chinese snack which you can buy in chinatown or restaurant. I make this puffs with my kids together during sunday morning and served it as tea brunch. It is very delicious and I score a lots of compliment from my neighbours, friend, family or even from school.

Source: Agnes Chang

Ingredients:
Pastry:
180g self-raising flour, sifted
10g custard flour, sifted
90g butter
50g icing suagr, sifted
1 small egg, lighly beaten
Filling:
2 tbsp oil
4 shallots, diced
1tbsp flour
100ml stock
300g roasted meat, char siew
Seasoning:
1tbsp dark soy sauce
1tbsp oyster sauce
1 tsp sesame oil
50g sugar
1 egg, lightly beaten with salt for glazing

Methods:

1. Rub butter with flour mixture into crumbs, mix in icing sugar and egg mixture. Mix till pliable dough and rest 30 minutes.
2. Heat oil, sauted shallots till fragnant, slowly add in flour and stock and stir into smooth paste. Add in seasoning and cook untill sauce is thick. Dish up and cool. Chill in the fridge for 3 hours.
3. Roll pastry into 1/2 cm thick and cut into rectangular or sqare shape for about 12 portions.
4. Wrap filling, sealed and glaze.
5. Bake in a preheated oven 180 degree celcious for 25-30 minutes.

Notes:
1. I Am lazy to wait till the stock become thick sauce, I omit the stock and use chicken stock and some water to prevent burning.
2. You may use ready-use pastry in stead of making your self.
3. I add some white pepper for the filling.

Yokan & Agar-agar

2009-04-16T21:16:00.001+02:00

I want to try this dessert since years ago, and lately I made it for easter gathering. Honestly, I didn't likes it, I personally would prefer the original agar agar rather than this. Don't know why, may be the taste.. so, I will not post the recipe.

Mui Choy Kau Yuk

2009-04-16T21:15:00.001+02:00

Soya Bean Milk & Okara

2009-04-16T21:14:00.001+02:00

Kaya & Crossaint

2009-04-16T21:11:00.003+02:00

Plain French Bread, Wholemeal French Bread & Crossaint

2009-04-14T21:02:00.004+02:00

French bread or known as stokbrood in dutch and crossaint are our favourite weekend breakfast bread. I make it for my easter-breakfast using the same recipe. For french bread recipe ,please click her http://fcngoleong.blogspot.com/2008/06/french-loaf-french-bread-stokbrood.html and crossaint, please click here http://fcngoleong.blogspot.com/2008/05/croissant-crescent-roll-2.html

Mi Ku Pau

2009-04-14T20:59:00.005+02:00

Mi ku pau is a kind of hokkien mantou, you may stuffed it with some lotus paste, or kaya or red bean paste or even nice to eat plain. I always steam it more and for the leftover, I will sliced it, dipped into egg-milk batter and pan-fried it. Or deep-freezed it and steam it again before consume.

Ingredients:

500g flour
1/2 tsp salt
1/2 tsp instant yeast
100g suagr
240g water
3 tbsp shortening or oil
1tbsp double action baking powder

Methods:

1. Combine all ingredient except double baking powder, knead into smooth and strechty dough. Cover it with a damp cloth, let it proof until double bulk.
2. Punch down, sift in double action baking powder and knead into smooth and shiny dough. Cover with cloth and proof for 15 minutes.
3. Shape. Wrap filling if prefered.
4. Steam over high heat for 5-10 minutes. Served.

Notes:

1. I likes to make it plain, will eat it plain or with some kaya . For the leftover, I pan fry it with some milk-egg batter and enjoy. You may steam it again too.

Turkish Pizza - Lamachun

2009-04-14T20:56:00.004+02:00

Lamachun, or better known as turkish style pizza, finally I make it! After bake it in a hot oven, I put some julliened lettuce, sliced tomatoes and some garlic sauce as the turkish peoples served it.

Homemade Pizza

2009-04-14T20:51:00.001+02:00

Pizza again, this time we add more veggies on top and this is homemade by my kids!

Teriyaki Filet, Salmon with mushroom & Rainbow Dish

2009-04-14T20:39:00.003+02:00

Terriyaki Pangsius filet is an idea of my friend, she told me hoe easy to make it. Will ask her permission first before I publish the recipe. While, salmon is our favourite fish, this time no more terriyaki salmon but I pan-fried it and served it with some pan-fried mushroom. Vegetable is very important in our family, no meald without veggies and will not miss fruits after meals. Healthy eating is very important!!!

Borek - Turkish Style Pasta in the oven - Firinda Makarna

2009-04-14T20:37:00.002+02:00

Borek? Yes, a friend of mine is a turkish. She baked this for me, my oldest girl begged me for long time to make this for her. Finally, I bake it for her with the recipe of my friend. It is very easy and worth to try.

Ingredients:

1 package pasta (farfalla)
1 small borek cheese (from turkish supermarket)- break into small pieces
4 eggs
1 package baking powder (about 7g)
1 cup full yogurt
1/2 cup milk
1/2 cup oil
Some chopped parsley
Some chopped dille
some grated cheese for topping

Methods:

1. Cook the pasta just al dente. Drain and strain under cold running water. Set aside.
2. Combine eggs, yogurt, milk, oil, baking powder, chopped parsley and chopped dille into smooth batter, add in crumble borek cheese and combine well.
3. Pour the cooked pasta into a pyrex dish (glass), and then pour the mixed chesse batter ( step 2) on top and mix it with your hand till combined.
4. Finally sprinkle some grated cheese on top and bake in a preheated oven at 200 degree celcious until the top is golden brown. Serve en enjoy!

Notes:

1. You may use feta cheese if hardly to buy a borek cheese.
2. I used olive oil in this dish, I didn't mention the amount of parsley and dill because everyone taste is different, so according to yourself.
3. I packed it and deep freezed in my freezer and I warm it again in my microwave and it is still taste good.

Barbeque Pork - Char Siew

2009-04-14T20:36:00.003+02:00

Char siew again, yes, this time I used only Lee Kum Kee char siew sauce to marinade it oernight in my fridge, the second day I grill it and hopla....... enjoy it!

Salted Egg 2

2009-04-14T20:35:00.002+02:00

Salted eggs again? Well, I used 'dry-method' to preserved my duck eggs. It is very simple, just clean the eggs propertly, dry it. Then, roll the eggs in chinese rice wine (shao xing or whatever) and then cover the eggs with salt. Keep it in a zipbag or airtight box for a month. Then served.

Notes:
1. Remember to write down the date you preserved the eggs!

Turkish Meatballs - Kofte

2009-04-14T20:34:00.002+02:00

Kofte, or turkish meatballs. My friends teach me again a turkish dish as we have same hobby--- baking. Will post the recipes soon.

Ingredients:

500g grouned beef
1/4 cup breadcrumbs
1 egg
1 onion, diced small
2 tsp cumin
1 garlic, minced
1 tsp sugar
1 tsp paprika powder
some dried thyme
some chopped parsley
salt
pepper

Methods:

1. Mix all ingredients in a big bowl, knead it awhile. Shape it into balls and you may pan-fry it or grill it. May served with rice, bread(just likes hamburger) or even nice with fries.

Turkish Kebab & Flatbread

2009-04-14T20:30:00.003+02:00

I make some flatbreads and some chicken kebab for a lunch. Quick easy cause I used ready made marinade for kebab, I used chicken and just grill it and served with homemade flatbread with some veggies and sauce.

QQ Love In The Kitchen

Happy Dragon Year 龙年愉快 - Tang Yuen 汤圆

Egg Tarts 港式蛋塔

Puff Pastry Snack 酥皮点心

NianGao 传统椰汁年糕

Pak Thong Koh 港式白糖糕

Kuih Ketayap - Kuih Dadar - Kuih Gulung - 娘惹香椰丝薄饼

Kuih Lapis 娘惹九层糕

Beggar Chicken 叫化鸡 - 乞丐鸡

Water Cheastnut Pudding 马蹄糕

Wantan vs Wantan Noodle 云吞 - 馄饨

Kuih Kosui & Kuih Lompang 马来哥瑞糕

Kids Char Siew Pau 自制叉烧包

Bak Chang & Kee Chang 肉粽 和 碱粽

愛是不保留 Unreserved Love

原來是耶穌

我们爱让世界不一样 we will love (we will make a difference)

Siew Yuk, Crispy Roast Pork Belly, 广式烧肉

Peking Duck - 北京烤鸭

苍蝇头 Taiwanese style stir fry chive

Kisir, Turkish Salad 土儿其 沙拉

Pandan Chiffon Cake 南洋班兰威风蛋糕

French Bread Feast 法式硬面包

Marrokanse Bread 摩勒哥面包

Chinese Crispy Roasted Pork Belly 烧肉

Mooncakes 月饼

Dearest Grandma - Until we meet again.....

Baby French Bread 迷你法实硬面包

Roasted Chicken and Rosti 西式烧鸡及土豆饼

Kuih Bingka Ubi 南洋马来木署糕

Love

My New House

Hainanese Chicken Rice 海南鸡饭

Soy Bean Milk vs Palm sugar Soy Bean Milk 纯豆奶与椰糖豆浆

Malaysian Mah Lai Koh 马来糕

Cheese Sponge Cake 乳酪威风蛋糕

Donut - Doughnut - 甜甜圈 - 唐纳滋 - 多拿滋

Grilled Char Siew 叉烧

Cajun Style Salmon 火烤法式三文鱼

Chinese Spring Onion Pancakes 葱油饼

Yam Rice - Taro Rice - 芋头饭

Couscous & Tomatoes Egg Drops Soup 古斯米 与 蛋花汤

Asam Laksa 阿三拉沙

Turkish Delight 土儿其糖

Wake-up and Start to love yourself!!!!!!!!

God has a positief answer!!!!!!!!!

Hokkien RIce Dumpling - Bak Chang & Brown Rice Savoury Dumpling 闽南肉粽 与糙米棕

Pancakes - Crepe

Mini Cinnamon Rolls

Sweet Potato Angkoo

Easy Mah Lai Koh

Mocca Chiffon Cake

Steamed White Sugar Sponge - Pak Thong Koh - Bai Tang Gao

Nian Gao

Rosti - Potatoes Pancakes

Steamed Xi Pan - Steamed Hakka Glutinous Rice Flur Pancakes

Melting Moment

Wholemeal Buns

Mui Choy Kao Yuk

Char Siew & Char Siew Buns

Char Siew & Char Siew Buns

Yang Zhou Fried Rice & Penang Lobak

Grilled Sweet Pork - Loempias - Veggies Mix

Tau Eu Bak - Braised Pork

Mini Hard Buns & French Toeast

Tiramisu Torte & Peach Cheesecake

Kaya Spread & Homemade Plum Jam

Yoghurt Bread

Kisir - Turkish Bulgur Salad

Asam Gulai and Indian Dried Curry

Nestum Cookies & CornFlakes Cookies

Hup Toh Sou

Mini Egg Tarts 蛋撻

Mini Dutch Apple Pie

Crossaint

Cornbread

Tiramisu

Victoria Sponge Cake

Vanilla Chiffon Cake

Pandan Chiffon Cake

Bak Chang & Kee Chang 肉粽和碱粽

Kisir, Turkish Salad 土儿其沙拉

Couscous & Tomatoes Egg Drops Soup 古斯米与蛋花汤

Hokkien RIce Dumpling - Bak Chang & Brown Rice Savoury Dumpling 闽南肉粽与糙米棕