Wednesday, April 27, 2011

Steamed chocolate cake with Topping

My first ever cake with topping, I take it as a challenge to myself. This cake is specially make for one of Tammie's best friend - Chi Jun for her father's birthday cake. Pretty nervous on decorating the cake, as I hardly have any experience. Its turned out quite satisfactory as Chi Jun msg that the cake is pretty and most of all delicious! Hmmm...... What a relieve!

After Chi Jun's request for a birthday for her dad. Here is another request from Tammie's friend for a birthday again.
I have never learn how to decorate a cake, these are my maiden attempts, of course can't compare with those experts, but quite satisfied with my own creation.

Feel so good today (1st May 2011) when Tammie's friend msg that she had never tasted such a yummy home bake chocolate cake and she ate 1/2 of the cake on her own! Hehehe..... Hulala!
Christine Boleh!

Monday, April 11, 2011

Kampung Fried Rice with Belachan 家乡銀鱼馬来盞炒饭

The aroma of the shrimp paste (belancan) ; anchovies make this an irresistible meal

Kampung Fried rice with belacan is a typical Malaysia cuisine Nyonya style  enjoyed by all races in Malaysia. An simple and easy to cook meal, for those lazy mamas like me when you don't feel like cooking a big meal.  Try this  1 dish meal for  lunch or dinner.

Here goes the recipe


2 tbsp of dried anchovies ( small Ikan Bilis) - washed and drained
200 gms small prawns - clean and shelled ( I used diced ham chips)
2 eggs - pepper and fish sauce mix well
1/2 tbsp toasted shrimp paste (belacan) mashed
1 red chilli - diced
5-6 longs beans - diced
2 bowls of cold cooked rice (I used brown rice)

salt and pepper to taste
1 lime


Deep-fry anchovies in hot oil on medium heat until crispy. Dish and drain
Leave1 tbsp oil in work, add in the beaten egg and stir to scramble. Dish out.
Add 3 tbsp oil in wok, add in belacan fry till aromatic, add in prawns (ham chips), chilli, long beans and continue stir-fry till aromatic
Add in salt, pepper, fish sauce to taste, cold rice and fried scramble egg, stir and mix well.
Before dishing out mix in anchovies, leave some for garnishing.

Sprinkle the remaining fried anchovies on top and squeeze in the lime juice

Tuesday, April 5, 2011

Steamed Chicken with Red Wine Paste (Fuchew) 红糟蒸鸡

This Steamed Chicken with red wine paste had been posted on facebook since 28th March 2011.
Until now only start to prepare the recipe for my blog. My apology for the delay for those who are looking forward for the recipe. This a simple and easy to prepare dish and specially for those who just begin to learn how to cook. When I posted this photo, people thought that I am a Fuchow, but I am not, I am a typical Cantonese who love to eat red wine mee suah.

My brother from Singapore bought me 2 bottles of red wine paste. Thank you brother.

This recipe is my easy and lazy version, there are many fuchow expects which you can refer, I believe they can give you better recipe than mine.
But nevertheless, before I ca ask my daughter to comment on the dish, she just ' hmmm...hmm...hmmm while chewing the chicken, that said it all. Hehehe.....

This is the red wine paste (lees of rice wine)

Here is the simple and easy to follow recipe


1/2 chicken ( I used Kampung Chicken) - chopped into bite sizes
2 tbsp of red wine lees
6 slices ginger
1 tbsp of chopped garlic
1 tbsp of kei chi - I missed out this


1 tsp cornflour
1 1/2 tbsp soy sauce
4 tbsp of red wine
sugar and salt to taste


  1. Marinate the chicken pieces with the red wine lees, salt, sugar and soy sauce for at least 4 hours or best overnight.
  2. Mix in and combine well the rest of the ingredients.
  3. Heat up a steamer with boiling water
  4. Place the red wine chicken into the steamer and steam on high heat for 20 minutes. ( I steamed for 18 mins, and found the meat texture just tender as I wanted it to be)