Sunday, June 30, 2013

Apple, Apricot Kernels & Snow Fungus Tea

Let's have some homemade cooling tea to beat this warm weather! Serve this to kids rather than unhealthy packed fruit juice, which I rarely give my kids :) Homemade fruit juice? I rarely made this too as all the fibre are being separated after processed, basically drinking 'sugar' >0< So plain water is the best! hahaha 

Recipe source :  Food & Travel Sept 2005

  • 2 large red apples
  • 2 large green apples
  • 30gm dried snow fungus
  • 6 seedless red dates
  • 100gm sweet apricot kernels 南杏
  • 50gm bitter apricot kernels 北杏
  • rock sugar to taste

  1. Wash and core the apples, cut into chunks.
  2. Rinse the snow fungus and cut off the hard base. Tear the fungus into pieces.
  3. Place all ingredients, except sugar, in a large pot filled with 3L water.
  4. Bring to boil. Lower heat and simmer for 1 hour until the snow fungus is almost jelly like.
  5. Add sugar to taste. Serve warm or chilled.

Thursday, June 27, 2013

Coffee Cream Cheese Ogura Cake - Bake-Along #46 - Theme : Cotton Soft Cheesecake

This is another lovely light cheesecake infused with coffee flavour with an extremely delicate texture too! Light does not equivalent to low fat! This 7" cake uses 125gm cheese with 6-7 eggs! Luckily most of it is eaten up by my kids hahaha...

This is the 2nd flavour ogura cake I've attempted. After previous trial & errors, I've known how my oven works and this time round the cake turns out beautifully...tall & evenly browned :) 


Recipe source : Min's Blog
  • 25gm corn oil
  • 125gm cream cheese
  • 80ml milk
  • 1/4 tsp salt
  • 100gm egg yolk
  • 1 whole egg
  • 65gm cake flour
  • 200gm egg white
  • 65gm sugar
  • 1/2 tsp cream of tartar
  • 3/4 tsp coffee emulco

  1. Combine oil, cream cheese and milk in a bowl. Double-boil till mixture is creamy and smooth. Cool down slightly.
  2. Beat in egg yolk, 1 whole ege, salt and sugar.
  3. Sift in flour and mix well. Set aside.
  4. Using a electric mixer, beat egg whites with cream of tartar until foamy.
  5. Beat in sugar gradually till soft peak formed.
  6. Mix 1/3 of the meringue into cream cheese mixture and mix well.
  7. Pour the batter into balanced meringue and fold till combine.
  8. Remove half of the mixed batter and stir in coffee emulco.
  9. Pour the both plain and coffee batter alternately into a lined 7" cake pan. Steam bake in preheated oven at 180 deg cel for 70mins until golden brown.
  10. Invert the cake immediately onto wire rack to cool down. Best serve chill.

I am submitting this post to Bake-Along event hosted by JoyceLena and Zoe

Tuesday, June 25, 2013

Featherlight Cheesecake - Bake-Along #46 - Theme : Cotton Soft Cheesecake

Do you prefer creamy firm cheesecake or melts-in-the mouth version? I prefer those cotton soft cheesecake which I can savour more than 2 at one go! Yah is so light and yet so sinful that my waistline started to expand after a few rounds of baking cheesecake >.< Within a day me and my kids completely wiped out the 8" featherlight cheesecake and my boy exclaimed when can I bake another one of this cake....and his wish is fulfilled! hahaha

The cake cracks badly though but the marbling actually helps to camouflage this flaw! 

Shrinks and pull away from the pan after cooling down!

Below is the 2nd cake I've attempted using a lined 7" cake pan and bake at 160 deg cel for 60 mins. The surface is not as brown as the first one which I've  baked it at 180 deg cel. Moreover the texture is also too delicate!! Maybe I've should have prolonged the baking time further. I could not even get a clean nice slice of the cake. Though the cake cracks more at a higher temperature, I still prefer the very first one which has a nicer golden hue :D

Recipe reference from WendyinKK
with slight modifications
  • 200gm milk
  • 20gm unsalted butter
  • 125gm cream cheese
  • 50gm plain flour
  • 3 egg yolks
  • 1 tsp vanilla paste
  • 3 egg whites
  • 1/8 tsp cream of tartar
  • pinch of salt
  • 90gm sugar
  • 1/2 tbsp cocoa powder 
  • 1 tbsp boiling water

  1. Prepare a 7" or 8" square removable cake pan. Line the base with baking paper.
  2. Combine milk, butter & cheese into a bowl. Double-boil over simmering water till mixture is smooth. Cool slightly.
  3. Sift over flour and mix till well blended. 
  4. Stir in egg yolks and vanilla.
  5. Whisk egg whites, salt & cream of tartar until foamy. Gradually beat in sugar till stiff peak formed.
  6. Combine 1/3 of the meringue into cheese mixture and fold gently.
  7. Pour the cheese mixture into the balanced meringue and fold evenly till combined.
  8. Mix cocoa powder with boiling water till paste formed. Spoon in some cheese batter and mix till smooth.
  9. Pour cheese batter into cake pan. Drizzle chocolate paste mixture over and use a knife to cut through the mixture to create marble effect.
  10. Bake in water bath at 160 deg cel (I use 180 deg cel) for 60mins or until the centre is set and golden brown.
  11. Remove the cake from oven and release the sides from the pan immediately by running a knife between the sides of the cake and the pan.
  12. Cool completely and chill until cold before slicing to serve.

I am submitting this post to Bake-Along event hosted by JoyceLena and Zoe

Monday, June 24, 2013


Quick brew this soup for your family to beat this hazy weather!! Watercress soup is well known for its beneficial for nourishing our lungs and reduce phlegm!


  • 400gm watercress
  • 1 LuoHanGuo, 罗汉果 lightly crushed
  • 2 heap tbsp sweet almond, 南杏
  • 400gm pork bones
  • salt to taste

  1. Soak and rinse watercress thoroughly till water runs clear.
  2. Blanch pork bones in boiling water for 2 mins. Drain away water.
  3. Fill a pot with 3L water. Bring to boil.
  4. Add in all ingredients, except salt, bring to boil again. Lower heat and simmer for 2 hours. Add salt to taste.

Penang Otak Otak

Spicy spicy! That's what my sister commented >.< hehehe am lazy to remove the seeds of the chillies thus these otah are slightly over heated. Having too much spicy food in one row has its consequences....sore throat hahaha...wait till my throat is fully recovered then I will spice up in the kitchen again! 

Daun Kaduk (Wild Betal Leaves)

For wrapping
  • 10 pieces of banana leaves, each about 18 x 20 cm
  • 10 toothpicks with pointed ends 
  • 20-30 daun kaduk (daon kadok). choose the younger leaves which are more pungent

For the custard paste
  • 500gm of fresh fish meat, ikan kurau or other white fish varieties, cut into small chunks
  • 250ml thick coconut milk
  • 2 eggs, lightly beaten
  • 2 heaped tbsp of rice flour
  • 6-8 daun limau purut, finely julienned (I find it easier to use scissors to snip)
  • 1 tbsp sugar
  • 1 tsp salt
For the rempah
  • 15 shallots, peeled and sliced
  • 5 cloves garlic, peeled and sliced
  • 5-6 fresh red chilies, deseeded and sliced 
  • 10-12 dried red chilies, soaked in hot water until soften and drained
  • thumb-length knob of lengkwas (galangal), peeled and sliced finely
  • thumb-length knob of kunyit (tumeric), peeled and sliced finely
  • 3 batons seray (lemongrass), lower white portion only, sliced finely
  • 2 tsp of toasted belacan, crushed coarsely into powder

  1. To prepare rempah, pound or blend all the ingredients into a fine paste.
  2. To prepare otak filling, place all custard paste ingredients and rempah in a large bowl and mix well.
  3. Cover the mixing bowl with clingfilm and leave to marinate in the fridge for at least 4 hours, preferably overnight.
  4. To prepare banana leaves, carefully wilt the cut out pieces of banana leaves over a gentle flame or in a wok of boiling water to soften them. Pat dry and set aside.
  5. To wrap, first place a piece of banana leaf over a flat surface.
  6. Place 2-3 pieces of daon kadok as the base and scoop generously 2-3 tbsp of marinated otak filling over the leaves.
  7. Bring up the two longer sides of the banana leaf and with the other hand, fold over the shorter end of the piece to meet in the centre and repeat for the other side. Fasten parcel with a toothpick.
  8. Repeat procedure until all the ingredients and banana leaves are used up.
  9. Steam the otak parcels over rapidly boiling water and high heat for 10-15 min.
  10. Serve immediately with rice, bread or on its own as a snack.

 I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Easy Penang Assam Laksa

I'm so excited to try out this Penang assam laksa which I never done before :) When my sister and parents planned to pop over my place for dinner, I can't wait for them to test out this dish hahaha my guinea pigs....As the recipe title Easy Penang Assam is really easy! As I do not have tamarind paste, I've use tamarind pulp dissolved in water to replace with it. Verdict : Not too bad for 1st attempt, can be better though hehehe but is spicy & SOUR enough as commented by my father :D

Recipe ref : WendyinKK
with some modifications
  • 2 cans (425gm) canned sardines discard the gravy 
  • 2 torch ginger buds (bunga kantan)
  • 2 thick lemon grass, 3 if they’re thin  (use 4 inches from the base, discard the rest)
  • 1 large onion, peeled
  • 2 cloves garlic, peeled 
  • Few sprigs of daun kesum, laksa leaves
  • 25-30gm chilli powder 
  • 15gm belcacan powder
  • 200gm Tamarind paste (I used tamarind pulp* dissolved in 1 cup water)
  • 2 Ikan bilis cubes
  • 1 heaped tbsp salt
  • ¼ cup sugar 
  • water : 2L + 2 cups + 1 cup 
  • 1 cup tamarind liquid*, adjust amount +/- according to taste
Garnish : julienned cucumbers, sliced onion, mint & red chilli

  1. Place 2L water in a medium pot(5L capacity) and bring to a boil.
  2. Meanwhile, slice torch ginger, lemon grass , onion and garlic. Place these in a blender. Put in 2 cups of water and puree till fine. Pour into the pot.
  3. Remove 1 can sardines from tomato sauce and place in blender (no need to wash after ‘2’) and put in 1 cup of water and pulse few times. Pour into pot.
  4. Throw in whole sprigs of daun kesum (remove bases of course), tamarind liquid, chilli powder, belacan powder and ikan bilis cubes into the pot. Bring to a simmer for 15 minutes. 
  5. Add in the other canned sardines, roughly chopped. Put in salt, and sugar. Taste. It should be slightly oversalted, mildly sweet and have a prominent sour taste. Adjust to ur own preference.
Serve :
  1. Prepare 200gm noodles for each person. Lightly blanch in boiling water. Strain noodles well and place in bowl. Ladle soup over noodles. Top with julienned cucumbers, onions, mint and red chilli. 

 I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Baked Cauliflower in Soymilk

Do you know that soymilk can be incorporated in your daily cooking like soup, egg custard etc? Sometimes when I do not have milk available for my baking, I will substitute it with soymilk, unsweetened one of course :) My boy actually finished up 1.5 portion of the small ramekin. Great that my kids loves this dish as am afraid they will detest it 'cos of the cauliflower :p 

  • 200ml fresh soymilk, unsweetened
  • 150gm cauliflower florets
  • 5 fresh shitake mushroom, diced
  • 20gm carrots, diced
  • 1/2 onion, finely sliced
  • 2 cloves garlic, minced
  • 25gm butter
  • 20gm plain flour
  • 4 slices cheddar cheese
  • 1 tsp chicken stock powder
  • 1/4 tsp pepper

  1. Bring a pot of water to boil, blanch cauliflower, carrots & mushroom. Drain away water.
  2. Melt butter in a pan, saute onion and garlic until fragrant.
  3. Add in flour and stir fry till fragrant.
  4. Add in #1 and mix evenly.
  5. Stir in soymilk and seasoning and bring to boil.
  6. Add in 2 slices cheddar cheese and mix evenly till dissolved. Turn off heat.
  7. Ladle cauliflower mixture into individual ramekins. Top with balanced cheddar cheese.
  8. Bake in preheated oven at 180 deg cel for 10mins.
  9. Serve warm.

Recipe source : 健康生活豆主张

Okara Hamburger

Hmmm been so laxed for the past one week!! Who to blame? The haze! hahaha...have been sick for the past one week since the haze started!! No energy to sit in front of the screen to do any updates at all >0<....Finally the sky starting to clear up and my blocked nose is getting better this 2 days, hopefully the beautiful blue sky will remain as it is for the coming days!!

Back to my recipe today :) With some of the balanced okara after making the pancakes, I've made some  lovely okara hamburger which served as a main meal for my kids. The okara acts like a filler for the burger and adds a nutty flavour to it. If you do not have any ogura on hand, firm tofu is another choice! 

Ingredient (8 patties)
  • 150gm okara, soybean pulp
  • 150gm minced pork
  • 1/2 onion, finely diced
  • 30gm carrots, shredded
  • 1 small egg
  • 1/2 tbsp light soy sauce
  • dash of pepper
  • 1 tsp chicken stock powder

  1. Combine all ingredients and mix evenly.
  2. Divide mixture into 8 equal portions and flatten into rounds.
  3. Heat some oil in a pan, pan fry on medium low heat for 3mins on each side until golden brown.
  4. Serve with sliced tomato and lettuce.
Recipe source : 健康生活豆主张

Tuesday, June 18, 2013

Okara Pancakes by HCP

I used to make soybean milk without the machine and I actually discard the soybean pulp without knowing it can be used in cooking! so wasted! >.< After reading and exploring over the website, I realised it is so versatile to incorporate the soybean pulp in our daily food :D

  • 1 egg
  • 50gm plain flour
  • 50gm okara
  • 100ml soymilk, unsweetened
  • 50gm chopped spring onions
  • 1/4 tsp salt
  • 1/2 tsp light soy sauce
  • 1/2 tsp sesame oil
  • dash of pepper

  1. Combine egg, okara and spring onion together.
  2. Stir in flour alternate with soy milk.
  3. Stir in seasoning.
  4. Grease HCP with 1 tsp oil. Pour in pancake batter and spread evenly to cover the base of the pan. Lock pan. Cook on medium heat for 5 mins.
  5. Flip the pan over and cook the other side for another 5 mins.
  6. Turn off heat. Slice pancake with a silicon spatula and serve immediately.

Recipe source : 健康生活豆主张

Sunday, June 16, 2013

Homemade Soy Bean Milk

This is my latest gadget, Joyoung Soymaker, in my kitchen ^.^ no I did not buy it, is passed down from my father whom lazy to use it after a few times. But I like the soymaker as is very convenient! It takes about 25mins for the milk to be ready and my kids get to enjoy freshly made soymilk :)

  • 90gm organic soybeans, soaked 6-8 hours (I soaked it overnight)
  • 1L hot water
  • 2 blades panda leave, cut into short strips
  • sugar to taste

  1. Place soaked beans into the machine, add in water.
  2. Press "good soy milk (soaked beans)" button.
  3. The machine will beep when the milk is ready after 25mins. 
  4. Place cut pandan leaves in a clean jug. Strain the milk into the jug and steep for a while. Stir in sugar to taste. 
  5. Reserve the okara for further use!! Stay tune for my posting on using okara! ^.*
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