Tuesday, June 12, 2007

French Toast

A fun traditional breakfast entree , French Toast makes an easy and welcome dinner also, especially for kids. Top the toast with yogurt, jam and powdered sugar and serve along with big glass of orange juice will leave you smiling for the rest of the day.

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1/3 cup Whole milk
2 Large eggs
1 tbsp Sugar
1/2 tsp Vanilla
1/4 tsp Salt
3 slices White or egg bread
1 tbsp Butter


In a shallow bowl, whisk together milk, eggs, sugar, vanilla and salt.

Melt butter in large frying pan on medium heat.

Dip bread in egg mix, turning to coat each side.

Cook bread in frying pan until underside is golden, then turn and cook until reverse is golden.

Serve immediately.


Use the sandwich toaster then the butter can be omitted.


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Rice Crispies Dora and Spongebob

These were made for Renee's birthday party and these rice crispies were a real treat. I made Dora for the girls and Sponge Bob for the boys.

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3 tablespoons butter, melted
1 teaspoon vanilla
4 cups miniature marshmallows or 40 large
6 cups rice crispies


In a medium saucepan, combine butter, vanilla, and marshmallows.

Melt over medium heat while stirring with a wooden spoon.

Remove from heat, and mix in rice crispies


Put butter, vanilla and marshmallows and microwave on high for 2 minutes,

Spoon and press into Dora and Sponge Bob moulds.

Cool and remove from moulds and ice with melted chocolate and buttercream. M & Ms, sliced almond and tiny marshmellows were also used to decorate Sponge Bob

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Lotus Root Soup

Li Yü, Ch'ing dynasty poet and essayist, said this about soup:

"As long as there is rice, there should be soup. The relationship between soup and rice is like that between water and a boat. When a boat is stranded on a sandy bank only water can wash it back to the river; rice goes down better with soup. I would go so far as to say that it would be better to go without all main dishes that to have no soup." So very well said and this is my version of the soup.

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1 lb lean pork ribs
1 section of lotus root - peel and cut into slices
8-10 dried pitted red dates
1 cup raw peanuts - wash and drain
1 piece of dried squid - wash
6 cups water
Salt and pepper to taste.


Wash pork ribs and have enough of water to cover the ribs.

Bring to the boil for 5 minutes.

Remove from heat and pour away the water.

Wash the ribs with cold running water.

Put ribs back to pressure cooker and add 6 cups of water, sliced lotus root, drained raw peanuts, pitted red dates, washed dried squid and pressurise on high for 30 minutes.

Turn off heat and let the pressure go down before opening lid.

Remove lid and add salt and pepper to taste.

Serve hot.

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Sunday, June 03, 2007

Hum Cheem Paeng II

I thought i had found the keeper recipe in the first posting hum cheem paeng as the taste of saltiness and sweetness were present but the texture is not there - it was more close and the preference would be - to be more spiderweb like. So, had to put on my thinking cap and blamed it on the starter and longer proofing and resting for the dough. This dough is also very sticky and should be kneaded the same way as yau char kway. I have editted the ingredients by deleting the salt, the reason is at bottom of page. i must apologise to the earlier readers who might have copied the recipes. With the salt, the dough might need longer time to proof.

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360 g bread flour
130 g sugar
1 tsp bicarbonate of soda
1/2 tsp alkaline water/potassium carbonate & sodium bi-carbonate solution(see ban jian kuih for picture)
250 ml water
1/2 tsp instant yeast

90 g all purpose flour
90 ml water 2 tsp vinegar


1/2 tsp 5 spice powder
1/2 tsp Lam yue(red bean curd)
1/2 tsp oil
1/4 tsp salt


Mix all the ingredients for the starter. Leave covered for 2 days.

Mix all the ingredients in (A) with the starter which has been proved for 2 days. Use a wooden spoon or spatula to mix as the dough is very sticky.

Leave the dough covered with plastic wrap and let rest of 20 minutes.

After 20 minutes, bring the dough from the sides into the center and continue to do this until the dough is smooth. Rest 20 minutes again.

Repeat the folding and resting for another 3 more times.

Rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours.

Spread alot of bench flour before pouring dough on to board. Roll dough into a rectangle. Spread filling on and roll up like a swiss roll.

Cut dough into pieces and roll cut side dough into a very thin round(i find that the thinner the better the puffing).

Heat oil until 325 f and deep fry the dough. When dough floats to the top, use the chopsticks to turn dough as frequently as possible. Turning the dough allows even puffness. Fry until dough is golden brown. Sprinkle with salt while still hot (optional - if you like a saltier taste) cos certain brands of lam yue is not as salty.


The is no salt added to the dough that is why the yeast can go wild and happy)

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Saturday, June 02, 2007


Dear friends,

i would like very much to answer all your questions as soon as i can but i am not able to do it if i cannot find the comment especially in the older posts.

i would get a comment for moderation in my email during the old blogger but now it is not so and strangely enough my dear friend lee ping's comment is the only one that comes to my email for publishing.

HELP, anyone out there.

it would be of great help to me if the title of the recipe is mentioned in the comment, then i can answer the questions asap.

i have yet to answer MAY's question - auntie lily, you have not answer my question?

MAY - i am sorry, i have searched and still cannot locate the comment.

Anonymous - would like to know how to pack food to bring back from malaysia.

i hope i will locate your comment before you leave for malaysia.

thanks Read More......
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