Tuesday, February 4, 2014

Chinese New Year "Lap Mei Fun" Waxed Meat Rice

'Lap Mei Fun' is our favourite  dish during CNY.   Without fail on every CNY we will rush to buy all this waxed meats near Pudu Market. We will cooked 2 rice pot of this dishes and have them for lunch and dinner.  A must to have for my family which all of us enjoyed and we can have bowls after bowls of Lap Mei Fun

Ingredients (fr left to right)

2pcs waxed pork (Lup Yoke)
2pcs waxed duck sweet
2pcs waxed duck thigh (Lup Ngap Pei)
2pcs Pork Liver sausage (Yun Cheong)
3pcs Chinese sausage (Lup Cheong)


1.  Blanch all the waxed stuff in a shallow sauce pan to remove the oil


 2.  Slice all the waxed meats into slices
 3.  Mix 3tbs of light soya sauce, 1tbs dark soya sauce, 1tbs sugar and 2tbs shaoxing wine

4.  Cook 5 cups of rice in a rice pot with minimum 5 cups of water
5.  Once rice is cooked, open lid and place the sliced waxed meat on top

 6.  Pour the sauce 5 mins later and mix well before serving

Have fun and be happy! ♥♥♥

Friday, January 31, 2014

Chinese New Year Eight Treasure "Tong Sui"

Would like to share this recipe for those who like to have them for the first dessert serve first thing on the first day of Chinese New Year. We have this dessert since we were young, maybe the Chinese believe first day first thing "tian tian" means sweet sweet and it will bring us all sweet and joyous comings...

1. Gingko nuts
2. Lotus seeds
3. Dried Longans
4. White Fungus
5. Barley
6. Lily bulbs
7. Red Dates
8. Candied Winter Melon (thinly sliced)
9. Rock sugar
10. Pandan leaves


 1. Boil barley and pandan leaves in a big pot over high heat for 30 mins.
 2. Add in gingko, lotus seeds, lily bulbs, white fungus and red dates, continue to boil till lotus seeds and lily bulbs turn softened and add in rock sugar
3.  Lastly add in candied winter melon and boil for 5 minutes and before turn off heat, add in the dried longans.


Have fun and be happy! ♥♥♥

Wednesday, September 12, 2012

Sea Bird Nest 海底燕窩

Visited Semporna, Sabah for a photography trip with a group of well known 'SIFU' from Ipoh and Penang.  Sea Bird Nest is very well known product and a must to buy home. Almost everyone in our group bought sea bird nest and it is also known with its name "Eucheuma", in Chinese 'San Hu Cao' or 海底 燕窩.  
I was told that sea bird nest are very easy to prepare and it is also known for many benefits.  

This is my recipe for sea bird nest/sea coral grass.


Wash 100g seaweed to rid the salt, rinse thoroughly and soak in clean water for 4 - 8 hours until it turns transparent.  Soak in filter water and keep in refrigerator to maintain it freshness.

Boil 2000ml of water with 30 to 40 pieces of Chinese Red Dates and 2 to 3 pieces of Sweet Honey Dates in a Crock Pot or slower electric stoneware cooker for 3 hours.

Place coral grass into the crock pot to simmer for another 1 hour, when the sea bird nest turned soft or
almost dissolve, add in some rock sugar if necessary.

Keep in the refrigerator to chill it as jelly dessert.

Have fun and be happy! ♥

Monday, September 19, 2011

Traditional Chinese Steamed Egg Cake

I have wanted to make this traditional steamed cake for a long time, someone told me it was very easy, just 1 cup egg, 1 cup sugar, 1 cup flour and using a coil spring whisk, whisk till one joss stick finish burning and of course it was not successful. Not until this friend of mine from Sg. Pelek showed me how it was done and got to taste the final product too. By the way her mother demonstrated to me how she make the Hokkien Alkaline Rice Cake "tei yar ker".

450g Eggs nett weight without shells
350g Flour
400g Castor Sugar
1 Tbsp cooking oil

1. Line a rattan basket with baking paper and set aside
2. Sieve the flour and set aside
3. Whisk eggs and sugar in a large mixing bowl until thick for about 30mins
4. Transfer the egg mixture into a larger mixing bowl and gently fold in the flour.
5. Lastly add in the 1 tbsp of cooking oil and mix well.
6. Pour mixture into the prepared rattan basket and steam over rapid boiling water for 30mins

Have fun and be happy!♥

Friday, August 26, 2011

Hokkien Alkaline Rice Cake "ti yar ker"

This "ti yar ker" is a must for Hokkien during their festive season. When my Sg. Pelek 's friend heard that I am interested to learn this traditional steamed cake, she arranged his 80 years old mother to show us how she prepared them. No measuring needed cos she using estimation method to make all her kuih.

1500ml water
1 packet of rice flour (500g)
½ tsp salt
¼ tsp "pang sar"
3/4 tbsp soda

1. Mix the flour with 750ml water
2. Mix the salt, "pang sar" and soda in a small bowl
3. Bring to boil the balance of 750ml in another pot
4. Pour the batter into the boiling water and keep stirring till almost cook
5. Add in the soda mixture into the half cooked batter and turn off heat
6. Using a wooded ladle keep stirring the mixture till thicken and smooth

7. Greased a 9" round tray with some cooking oil and pour in the mixture
8. Steam on high heat for 1½ hours and remove cover and steam another 10 mins so the surface will turn dry.
9. Leave it to cool completely and it will be tougher and chewy
10. Best served with "lor bak", stewed pork

Friday, April 22, 2011

Cheese Tartlets

This is my children favorite and each of them can easily consume 5 cheese tarts at one go. This recipe is for 42 to 47 pieces cheese tarts depending on the thickness of the pastry press onto the tart mould


375g Red Rose Flour
100g Corn Flour
125g Icing Sugar
½ tsp salt
250g Butter
5 Egg Yolks
½ tsp Vanilla Essence

1. Sieve the red rose flour, corn flour and icing sugar onto the butter in a mixing bowl.
2. Using a pastry cutter to mix the dried ingredients with the butter by cutting them till you have created a uniform mixture that is crumbly and about the size of frozen peas.
3. Lastly add in the egg yolks and vanilla essence to make into pastry

4. Press the pastry onto the tart mould. Prick using fork on the pastry shell.
5. Chill for 10 - 15 mins and bake at 190°c for 15 mins or until light golden brown. Leave to cool.

500g Cream Cheese
250g Home made yogurt
150g Castor sugar
40g Gelatine
115ml Hot water

1. Beat together the cream cheese, yogurt and castor sugar until soft and creamy
2. Mix the gelatine with hot water till totally dissolved
3. Gradually add the gelatine into the cream cheese mixture
4. Using an ice cream scooper to fill ready tart casing with the cream cheese mixture and chill them before serving

Have Fun and be happy! ♥

Saturday, April 2, 2011

Agar-agar (Jelly)

This recipe was given by Junaidah, our Shaklee member who always bring this refreshing agar-agar or jelly during Shaklee potluck.

2 packets Agar-agar strips
2400ml water
4 eggs
400g Gula Melaka (palm sugar)
1 cup of castor sugar
400ml coconut milk

1. Cook the agar-agar strips with 2000ml of water till dissolve completely

2. Cook the 400g of gula Melaka and 1 cup of castor sugar with 400ml water and sieve them

3. Mix the 4 eggs with the coconut milk and sieve them and set aside.

4. Mix the sieved sugar syrup into the cooked agar-agar and off the flame and let cool for 5 mins

5. Pour the coconut and eggs mixture into the agar-agar mixture and stir constantly and bring to boil

6. Pour the mixture into 2 trays and set aside to cool then put in the fridge for 1hr or ovenight

7. Remove jelly from tray and using the "zig-zag" jelly knife to cut before serving

Wednesday, December 22, 2010

Red bean kuih

This red bean paste kuih is very easy to prepare.

500g red bean paste
250g castor sugar
250g "Rabbit" tapioca flour

Mix all the ingredient in a mixing bowl and pour the batter into a lightly greased square tin. Steam over rapid boiling water for 20 minutes till cook.

Remove kuih from the steamer. Leave aside to cool completely in the tin. Turn out kuih and cut into bite-sized pieces.

Have fun and be happy! ♥

Tuesday, November 16, 2010

Thai Salad

We were treated to this dish at China Press Canteen. The cook told me how to prepare this simple salad to go with any fritter or fried rice.

Slice cucumber, mango and carrot. Cut onion into thin slices. Mix them with Thai chili sauce and lemon powder. Bravo..there you are the Thai salad to go with fried fish balls.

Tuesday, August 24, 2010

Cuttlefish Groundnuts Porridge "Yau Yee Fah Sang Chook"

We volunteered to cook "Yau Yee Fah Sang Chook" (cuttlefish groundnuts porridge) for Nalanda Food Fair on 22 August 2010. The last food fair we cooked "Tong Sui" such as red bean, green pea with barley and the popular demand "bobo chacha". During the Bazaar Sale Fund Raising Campaign at "Ah Pak San" we cooked this porridge for fund raising for the Sze Chuan Earthquate (China) and Myanmar Cyclone Nargis . This portion is for 100 bowls and above.

■ 2 kg rice, washed and soaked overnight
■ 1½kg "tai tau choy" (preserved salted radish), wash and soaked for 10 minutes. Cut into thin
■ 200g "yau yee see" (cuttlefish slices), washed
■ 250g "mak yee" (squid), washed.
■ 2kg groundnuts, boiled groundnuts with just enough of water for 25 minutes over slow fire.
wash groundnuts thoroughly and drained. Cooked them in pressure cooker till soft.

Bring water to boil in a large pot, add in rice, "tai tau choy" and "mak yee" and cook over a gentle flame for 1½ hours until rice turn into congee. If congee is too thick, add in more water. Keep stirring the congee to prevent it from being burnt on the bottom of the pot. Lastly add in the cooked groundnuts, "yau yee see" and enough of salt to taste. Dash some pepper just before serving.

Have fun and be happy! ♥

Saturday, July 17, 2010

Chicken Salads

Went to Cameron Highland to deliver Shaklee products to Soo Yin's cousin. We had breakfast at the Sg. Palas Boh Teh Plantation. We had scones, sandwiches, strawberry tarts, nasi lemak and the famous Cameronian Tea. The scones are really good especially taken in that enviroment overlooking the tea plantation. Mama J♥ shared with us this chicken salad recipe which can be made into sandwiches too.

2 Tbsp Olive oil
2 Tbsp Lemon juice
4-6 Tbsp Mayonnaise
Shredded Chicken meat
Mango slices
Mini Tomato (slice)
Lettuce (cut into pieces)

Mix the olive oil, lemon juice and mayonnaise in a salad bowl. Add in the shredded chicken meat, mango slice, mini tomato slices and the coral lettuce.