Monday, June 27, 2011

Bacon Wrap - Fusion Dish

I have been encountering many problems on blogging lately, the font, the color the sizes of my wordings all gone hair wired. Seems it was due to some error on the html, and not able to rectified the problem. And I am having a long lists of postings waiting in line. Its really get frustrated at times. Since I am quite new in blogging, the ball of fire still burning in me, and eagerly would like to share my recipes with you who appreciate.

I came across this Bacon Wrap dish in one of the restaurant that we patroned.
Back to my kitchen and with my own imagination, my version of bacon wrap is born. The recipe is pretty simple and easy. That is the reason this recipe of jumping the queue to post on the blog! hehe...
Ingredients 材料
10 or more pieces of bacon 熏肉10片或以上
some asparagus (blanch in hot water, cut into strips slightly longer that the bacon) 芦笋 (放入沸水灼, 切成几段)
some baby corns (blanch in hot water) 少许玉米 (放入沸水
1 packets of enoki mushroom金針菇 - cut off the roots and rinsed and dried 1包金针菇- 把根切掉,用水洗, 然后弄干)
1 carrot ( cut into long strips and blanched in hot water) 1条红萝卜(切成长形条状,放入沸水
some kuchai (blanch in hot water) 少许韭菜 (放入沸水
  1. Wrap the bacon with all the other ingredients except kuchai and fastened with tooth picks.
  2. Put some butter in the frying pan and pan fry the bacon till slightly crispy.
  3. Or you may deep fry the bacon wrap to make it more crispy.
  4. Take out the tooth picks and tie the bacon with kuchai
  5. Arrange bacon wrap on serving plate and pour over sauce of your choice.
  6. A delicious and elegant Fusion dish, bacon wrap is ready to be served
4。把牙签拔除。 用韭菜把熏肉包绑好。

Happy Cooking!

Thursday, June 23, 2011

Cheddar Cheese Cake

This is my second attempt to bake the cake. Its a success!

This is my second attempt to bake the cake. Its a success!
I got this lovely recipe on cheddar cheese cake from my FB friend Winnie Tan, she has a blog of her own in Chinese; and she it from another FB friend! A big thank you to both of them! This is the wonder of Facebook! Kudos to facebook!

This is my second attempt to bake the cake. Its a success!

Beat the egg whites till soft peak is formed

This is my second attempt to bake the cake. Its a success!

The quantity that I got from the recipe is half of what I am sharing with you her. That explain my 1st attempt of the cake was just half the size of this cake. That prompt me to double the ingredients here. The original recipe is in Chinese.


6 eggs (separate the yolk and the whites
100gms caster sugar
1/2 tsp cream of tatar
120 gms cheddar cheese (approximately 120gms)
100 gms butter
100 ml fresh milk
100 gms plain flour (I used cake flour)

  1. Heat oven 170 degree C
  2. Melt butter, cheese and milk using double boiled method over medium heat. Set aside to cool.
  3. Beat egg white with cream of tartar till bubbles formed, add in sugar in 2 batches, continue beating till soft peak is formed as shown in the photo.
  4. Add in egg yolk into the cheese mixture and mix well.
  5. Blend in half the egg white into the cheese mixture and mix weel, Mix in the flour slowly.
  6. Pour all the cheese mixture into the remaining egg white blend and mix well.
  7. Pour the batter in a greased baking pan.
  8. Heat up a bigger try with water in the over for 5 mins.
  9. Bake the cake using water bath method for about 40 minutes or when insert a tester in the cake and came out clean.

egg 3 (蛋白&蛋黃分開))
caster sugar 50g )
tatar powder 1/4tsp ) Double the amount on the ingredients
cheddar cheese 3pcs )
fresh milk 50ml )
butter 50g )
plain flour 50g )

1cheese & butter and milk 一起隔水煮溶,待涼!
2)蛋白& tatar powder 一起打至起泡,加入糖(分2次加入)打至硬。

Tuesday, June 21, 2011

Apom, Penang (Hawker delights)

2 slices of banana and a few pieces of corns

In Penang, the food paradise, almost at every turn of corner, along main road, side lane are where special and unique food can easily be found.
This old man has been doing business for many years along Burma road in Penang. Somewhere opposite the 'Him Hiang" shop.
You will get a piece of Apom Balik at RM0.40. But you will never get enough for 1piece! Next time when you are in Penang do try out this Penang Hawker delight!

As we can't find a parking lot on this busy road, we just stop at the road side and packed 20 pieces of Apom for our afternoon snacks, Don't have to time to chat with this old man!

Monday, June 20, 2011

Thai Mango Glutinous Rice Desserts ( Khao Niaow Mamuang) 泰式芒果糯米甜点

Mangoes season is here again. you can see lots of mangoes selling at wet markets and hypermarkets. It is time to prepare dishes with mangoes. Mango desserts, pudding, ice cream cakes, pies and so on and on....

Every holiday trip to Hatyai, Thailand, my family will never miss this Thai delights at the stall in the market place. I was told by my friend who takes the trouble to 'ta pau (pack) 20 packets back to Malaysia. This is really crazy leh.

Very Tempting leh! Don't be shy! Please help yourself!


6 mangoes 0r more (peeled and sliced)
600 gm glutinous rice (washed and soaked overnight, drained)
200 ml coconut milk from 1/2 coconut
120gm sugar (or brown sugar)
1/2 tsp salt
4 -5 pcs screw pine leaves (pandan leaves) - knotted

coconut cream (Mixed)
1 coconut squeezed 250 ml thick coconut milk
1/2 tsp salt
1/2 tsp cornflour mix with little bit of water for thickening


  1. Put all ingredients A into a steaming tray and steam over high heat till cooked and dry about 30 to 40 minutes. Fluff up with a fork or a pair of chopsticks
  2. Coconut Cream - put the mix ingredients into a small pot and heat up the cream over low heat. Stirring all the time. Pour into a sauce boat.
  3. Press glutinous rice into a jelly mould and knock out. Put into dessert bowl or plate
  4. Arrange mango slices on top. sprinkle coconut cream all over and garnish with toasted sesame seeds or mug nuts. Serve.

Happy Trying Again!

Friday, June 17, 2011

Mango and Cheese Desserts 芒果芝司凍


This is another desserts where you can get your children involve to make their own desserts. You as a supervisor guide them along to make it another fun filled family affairs. This is an experiment for your children to see the reaction when milk and lemon juice are mix together.
This desserts is prepared by my youngest daughter, Tammie, I did not taste it, but the expression on her face tell all!

(Adapted from 快乐厨房杂志 Issue No. 49)

1 cup fresh milk
2 tbsp lemon juice
fresh mangoes cubes to your likings
1 tsp condensed milk


  1. Heat up the milk in double boiled method in low fire, double boil till just slightly hot, add in the lemon juice to mix, set aside to cool completely.
  2. When the white milk begin to develop into foam, use a plastic spatula to fold in the foam from the side to the center.
  3. Using a strainer strain the mixture into a clean bowl.
  4. Cover the bowl together with the strainer with polyethylene cling wrap to seal it. Chilled in the fridge for about 20 minutes. strain the access liquid.
  5. Mix mango cubes with milk, add the milk cheese in and mix.
  6. Decorate and serve.
Gather your children. Get, Set and Go for the desserts making!

Wednesday, June 15, 2011

Hometown Tong Poh Rou (Stew Porkbelly) 家乡东坡肉

You  may refer here for a new photo on the dish to tempt you!

The dish is best serve with rice and moutou (steamed buns) to mop up the gravy!

Toasted garlic, cinnamon stick and star anise

(adapted from Y3K recipes Issue 42) 

1 kg pork belly (cut into square)
2 big bulbs of toasted garlic (dark brown color
1 stick cinnamon bark or kayu manis
few star anise or bunga lawang

1 litre water


4 tbsps dark soy sauce or to adjust (I used 2 tsp only)

2 tbsps rock sugar

1 tbsp chicken stock granules ( I omitted this)
salt to taste
2 tbsps soy sauce

2 tabsps chinese cooking wine

For thickening

Mix 1/2 tbsp tapioca flour with 1 tbsp water ( I used cornflour)

For garnishing
some mantou (plain steamed buns)


  1. Heat water, blanch pork for a while. Remove meat.
  2. Place No. (1), garlic, cinnamon bark, star anise, water and seasoning into a big pot. Bring it to a boil over high heat. Turn to medium heat, simmer for another 45 minutes to 1 hour or till meat has softened.
  3. Dish up meat onto a platter. Snip meat, thicken gravy of no. (2) and pour over meat. Garnish and spring onion or Chinese coriander leaves and serve with mantou to mop up the sauce.
Have a great meal!

Monday, June 13, 2011

Water Chestnut and Lemon Dessert 马蹄柠檬甜品

This yummy desserts is prepared by my eldest daughter Pearly. My comments are the lemon slices are too thick but the taste is nice.

I have made some amendment on the original recipe.


(Adapted from 100 Chinese Desserts)

250 gm skinned water chestnuts

3 cups water
80gm rock sugar or adjust to taste
1 tbsp cornflour - mixed with 2 tbsps of water 

 1/2 lemon
1 egg slightly beaten (this is extra that I added on)


  1. Diced water chestnuts into small pieces
  2. Cut lemon into 4 thin slices and juice the remaining lemon
  3. Bring water to the boil. Add dices water chestnut and rock sugar
  4. Add water chestnut flour solution and lemon slices.
  5. Mix well and cook for a while.
  6. Pour in the beaten egg, off the fire wait a while  then stir the broth for a smooth texture add in the lemon juice.
  7. Serve.

Make sure not to over cook the beaten egg, once the egg is pour in, off the fire wait a while then stir to create  a smoother broth.   蛋花

Happy Cooking

Home Made 'Pizza" Bread

Updated 29th June 2015 done some shortcut quick and easy pizza bread to fill the hungry stomach.  If you like to Pizza Bread,  I am sure you will like the Easy puff pizza Patry as well. 

 A more colourful and appealing pizza bread with fillings of  yr choice.

I used to buy pita bread from Mediya for my home made pizza, this because I found their pita bread very soft in texture compare to other brand, but was told Mediya no more produce pita bread as the machine for making it was down and beyond repair. Mediya decided to stop producing pita bread since. Here we are using just white bread or whole meal bread to spread whatever topping we desire and make our own, and much healthy 'pizza' bread.

Hmmm.......Tammie (my youngest daughter can't wait to taste the 'pizza'

These DIY 'pizza bread' is prepared by Tammie from A to Z. I just gave her the idea.

This is an as easy as ABC to prepare snacks/breakfast/lunch for the whole family! So make it a joint family effort, get your children to involve to create their own topping of their choice. Children not only enjoy doing it, they will love and enjoyed yummy 'pizza' prepared by themselves. This is great, don't you think so? This will further strengthen family bond. Can imagine the fun you and children enjoyed!


White bread (how many you decide) I used whole meal bread
some butter to spread on the bread
Tomato sauce to spread on the bread (Optional)- We omitted this because of my children preference.
Mozzarella shredded cheese

Toppings - Unlimited choice to your family liking)

To name some of the topping -

ham chips, sausages, bacon button mushroom, chopped big onion, bell pepper of different color, crab stick and all other you can think of...........
You may refer my earlier tuna fish sandwiches as toppings to make it more adventurous!


  1. Spread butter over the bread
  2. spread another layer of tomato sauce
  3. Top with the topping of your choice
  4. Lastly spread mozzarella shredded cheese onto the topping
  5. Bake in a preheat oven till you can see the cheese oozing out, or some prefer to brown the cheese for more crispy and crunchy bites.My advice is try for cheese oozing out then the crispy, and determine which one your family prefer.
  6. The time really depend on what you prefer Baking duration . ...err....says.... 10 mins or so plus and minus.
  7. Tada....... The hot 'pizza' breads are ready for the whole family to enjoy!


Chinese Dumplings with Soba 日本面条与饺子

Many people including foreigners love chinese dumplings, it can be in soups, deep fired, pan fried or even steam. I will never get bored with dumpling which ever way is prepared. You may make your own dumpling skin or just buy from hypermarkets.

Follow the instruction of the package of the soba to cook the noodles, drain and put into serving bowls add in cooked veges of your choice. Pour in the anchovies soup.

Don't you agree this is real mouth watery and drooling?

Dipping sauce is very important in dumpling dishes.

Recipe for the filling

Choice on ingredients for the fillings are up to yr liking. The list can go on and on; minced chicken or pork meat, shrimp, chinese cabbages, leek, 'kuchai' celery, carrot, chinese mushroom, wood fugus, water chestnut and etc etc.
For this time around the ingredients I used are minced pork, chinese mushroom (soak and diced), chopped carrot, chopped 'kuchai, chopped celery and some minced ginger. Mix all together with pepper, 1 tsp of sesame oil, 1 tsp onion/garlic oil, salt and fish sauce to taste.
combine and mix till the fillings is sticking. Chilled in the fridge for 1/2 hr. Use the dumpbling skin and wrap the filling as shown the video.

You may boil the dumplings in soups with anchovies base or chicken broth or you may pan-fry the dumplings, all is up to your preference.

As for the dumplings skin I bought them at Tesco hypermarkets, save me work for preparing the skin. hehe....
Or you prefer to make your own, here is the recipe

1 3/4 cups flour
1/2 cup water
some cooking oil


  1. Combine and knead the ingredients into a dough. Put dough onto a floured surface and knead for few minutes.
  2. Knead into nice consistency, wrap and rest with plastic loosely for at least 10 minutes or more.
  3. Roll the dough into strips and cut the strips the size of 20 cents coin and roll and flatten into round shape. It's ready to use.
I never make my own dumplings skin, so i really don't know how is the texture, may be you can advice me, thank you in advice.

Dipping sauce

Put some thinly sliced young ginger with black vinegar, soya sauce and chilli oil.

Friday, June 10, 2011

Home made Shanghai Pancake 上海窝饼

Place and spread the red bean paste evenly onto half of the pancake.

Fold the pancake and put with little batter on the edge to seal it. Important tips : Poke some holes with a fork to release air bubbles.

This DIY home made shanghai pancake is merely for home consumption, it is no way to compare with the restaurant type of Shanghai Pancake, which is a more tedious process, making 2 type of doughs. Mine is much simple and easy for those home maker as lazy as me, sorry! no offend arh! hehe.........



3/4 cup flour
1 tbsp rice flour
1 egg
1 tbsp oil


some ready to use red bean paste ( which can easily obtain from bakery shop.)


Put both flour into a bowl. Add egg and mix Pour in water little by little. Mix into batter. Set aside for 20 minutes.
Heat a non stick frying pan with little oil. Pour a ladle of the batter and swirl the pan to spread evenly. Fry into a thin pancake. Dish up.
Spread some red bean paste onto half the pancake as shown in the photo.
Fold the pancake and seal the seam with some leftover batten.
Use fork to poke a few holes to release air bubbles.
Heat oil in frying pan. Shallow-fry the pancake until golden brown and crispy. Dish up and cut into pieces. Serve.


Nowadays red been paste can be easily obtain from shops, saved us a lot of trouble to prepare paste which is quite a tedious task.

Will make this pancake again to improve further as my family love this snacks, so stay tune for my next venture!



面粉 3/4杯
粘米粉 1汤匙
鸡蛋 1粒
生油 1汤匙

现成红豆沙 (烘焙店可找到)

把面粉和粘米粉放入碗中, 加入鸡蛋搅拌。逐少加入水,拌匀成粉浆,静置20分钟。

Thursday, June 9, 2011

Healthy Pineapple and Celery Juice 菠萝西芹汁

After days of heavy foods, it times to detox, have a glass of cool Healthy Pineapple and Celery!
Feel so refreshing. This simple and easy is a joint effort with hubby; he cut the pineapple and blend the juice, I do the cutting of ingredients, 1, 2, 3 done. The Juice is ready to be served.

Nutrition Tips

Celery contains a variety of rich- nutrients. It also contains celery oil which helps lower blood pressure, sedate, strengthens the stomach and it diuretic. it is a health vegetable. The sour taste from pineapples helps in digestion and maintains gastrointestinal health.

Recipe source from Active Vegetable and fruit Enzymes 2 by Anna Phua and I made slight amendment on the recipe)


1/2 celery
100 g pineapple
1 slice ginger
100 gm filtered water
4g Japanese acid citric powder (Can be replaced with fresh oranges)

Ingredients that is not in the original recipe

Honey to taste
Lemon juice to taste


Cut celery into pieces. Peel pineapple and cut into pieces
Place all ingrdients in blender add in water and blend for a minute or 2.
Ready to serve or you prefer to chill in the fridge before serving


I doubled the amount for extra serving, you may add on amount according to yr needs.
I added the honey and lemon juice to enhance the drink to give that extra Ohmmp!


1/2条 西芹
100克 菠萝/凤梨/黄梨
1片 姜

100毫升 过滤水
4克 日本粉状柠檬酸 (可以改用鲜橙取代)


蜜糖 适量
柠檬汁 适量





Tuesday, June 7, 2011

Terubong Sea Food, Penang

Discovered that there are lots of food lovers willing to go an extra mile to look for good food, be it in a posh and cozy restaurant or a back lane hawker delights. I would like to share with you my food hunting adventure, and this is solely my family's view. Its a kind of one man food another man poison. If you have better idea, comments and places for the food I have posted, please feel free to do so.

Here would like to recommend and share with you a restaurant that we must visit at least twice whenever we were in Penang for leisure and 'makan package'.

Stir-fried shark skin with spring onions. According to the restaurant owner that the Shark skin is rich in collagen so good for joint and excellent for ladies' beauty woh! I really dont know is this true!

When this Fish paste herbal soup reached our table is still piping hot leh! You will notice every table sure to have to soup. What more to say??!!

1st time tasted this vegetable! Nice! FB friend Wendy said this veg is call ' sayurumi' woh!

Fresh and juicy lala! Yummy!!

This fish is cut half - Half to steam. Fresh and sweet!

The other half - Grilled, taste even better

Sambal chilis to go with the grilled fish!

Grilled Stingray for another day's dinner

Local delight, Balitong

By 7.00pm is crowded with diner liao! patrons standing around to pick their favorite sea food. The chef is willing to recommend you the good foods

GPS direction : 5.387474 N,100.27496 E