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

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

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

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

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

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

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

French Bread with garlic butter

Wholemeal french bread

French bread

Marrokanse Bread 摩勒哥面包

Chinese Crispy Roasted Pork Belly 烧肉

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

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.....

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

Roasted Chicken and Rosti 西式烧鸡及土豆饼

Kuih Bingka Ubi 南洋马来木署糕

Love

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

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

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

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

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

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

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

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

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.