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Wednesday, September 20, 2017


This recipe is adapted from Yum Yum Magazine Issue No. 102.  I used the pastry mooncake skin recipe from their Three Coloured Sweet Potato Mooncake recipe.  The pastry dough is similar to cookie dough and is easy to handle.

The pastry is crispy and can be used to bake any kind of pastry mooncakes with various fillings of your choice.
This pastry mooncake recipe is a keeper.  I will use it in future with other types of mooncake fillings.
[makes 16 medium size pastry mooncakes]
150 gm butter
100 gm icing sugar
A pinch of salt
2 eggs
300 gm plain flour
60 gm milk powder
20 gm custard powder
1 tsp baking powder
Fillings – mungbean paste [store bought]
Some crispy meat floss
Some egg glaze and melon seeds
  1. Skin: Beat butter and icing sugar until soft in a mixing bowl. Add in eggs one at a time and beat until well mixed.  Fold in the flour ingredients and mix into a dough.  Set aside in the fridge.
  2. Meanwhile, divide filling into 16 equal portions [about 20 gm].  Roll into rounds and wrap meat floss with paste.
  3. Divide pastry dough into 16 equal portions [about 40 gm each] and wrap up filling.   Arrange onto a baking tray lined with parchment paper.  Brush egg glaze over pastry and decorate with some melon seeds.
  4. Bake in preheated oven at 180 degrees C for 25 minutes or until golden brown.
  5. Remove to cool on wire rack before storing or cut into pieces to serve.

Tuesday, September 19, 2017


We should all be grateful when our grannies and mothers are great cooks.  Over the years, they have come up with numerous, homey, tasty and delicious dishes which all of us can get to enjoy today.   Most of the dishes are simple yet they  still bring back memories of their efforts to serve their children with good, tasty food.
This braised meat is an example of a yummy braised meat dish that is easy to prepare and yet so good and appetizing.
The meat and sauce  are fragrant and tasty.
250 gm pork belly with skin – cut bite size pieces
3 dried mushrooms – soaked and halved
5-6 cloves garlic – keep whole
Some chopped red chillies and spring onions
Some toasted sesame seeds
½ tbsp oil + 1 tbsp sugar
2 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp sugar
  1. Melt oil and sugar to caramelize until bubbly.
  2. Add in the pork belly pieces, garlic and mushrooms.  Stir fry to coat and mix well with the caramel.
  3. Add in the seasoning ingredients.  Fry to mix well before adding enough water to cover the ingredients.
  4. Bring to boil, cover with lid, lower heat to simmer until water is reduced and meat is tender.
  5. Dish up to serve.  Sprinkle chopped chillies, spring onions and toasted sesame seeds.

Monday, September 18, 2017


According to the Chef, you can cook this chicken even if you are too ‘chicken’ to smother a live chicken!.  Smothering here does not refer to the chicken but to the cooking method.  The chicken is cooked by covering the pan and the lid is not removed or opened once the simmering starts.  There is no water added to simmer the chicken, only the marinade.
I recommend to  use free range chicken for this dish if simmering it for 20 minutes.

The chicken pieces are simply fragrant and tasty just with the marinade.  The sauce is good which is the juices from the chicken and soy sauce.
Again, this kind of dish can be prepared ahead of meal time and kept warm or refrigerated or frozen.  Just reheat and garnish with extra spring onions to serve hot.

Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications

3 large deboned chicken thighs [about 600 gm] – cut bite size pieces
3 cloves garlic – crushed
3 slices ginger
2 stalks spring onions – cut sections
Some chopped spring onions - garnishing
1 tsp sugar
3-4 tbsp light soy sauce
1 tbsp wine

  1. Marinate chicken pieces for at least 30 minutes.  Drain and reserve the marinade.
  2. Heat up 1 tbsp oil in a non stick pan/wok, brown garlic, ginger and spring onion first, then add in chicken pieces.  Fry until brown.
  3. Pour in reserved marinade, give it a good stir.  Lower heat, cover pan/wok and simmer for about 10-15 minutes until chicken is cooked through [try not to open the lid, but shake it occasionally to prevent from sticking].
  4. Dish up to serve [you can discard the aromatics], garnish with spring onions.
I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Friday, September 15, 2017


I have no idea what is the English name of this fish.  Looks like eel fish [muar hoo] with a flat sliver colour body.  I used to hear my mum calling it ‘pek tua hoo’ in Hokkien dialect.  [Feedback from reader - this fish is known as Silver Belt Fish].
This fish used to be a low priced fish that is fried until crispy and served with plain porridge for lunch.  It has been years,  we didn’t have this kind of fish for lunch and I now realized that the price has gone up substantially.    The current price is about RM20.00 per kilogram.

Anyway, you can prepare this dish with any kind of fishes.  Just fry them until cooked and crispy at the edges and pour the garnishing sauce over them.  It is this lovely sauce that makes the fragrant fried fish tastes specially good.
The original recipe uses this sauce for crispy fried chicken which I will be preparing soon.

1 ‘pek tua hoo’ – head removed and cut into 2-3 inch pieces
¼ tsp salt
½ tbsp light soy sauce
1 tsp wine
Garnishing Sauce [mixed]
1 tbsp sugar
1 tbsp black vinegar
3 tbsp light soy sauce
1 tsp sesame oil
1 tbsp each chopped spring onions, red chilli, ginger and garlic

  1. Pan fry or deep fry fish slices until crispy and cooked through.
  2. Dish up on serving platter.
  3. Spread garnishing sauce over fried fish. Serve immediately.

Wednesday, September 13, 2017


This is an easy and lovely classic dish which would be perfect with double frying method but for home-cooking, I skipped this so long as it is cooked and served right away.  However,  I would recommend to prepare the sauce earlier, then reheat before pouring over the just fried chicken pieces.   It is alright if you  wish  to slice it into small bite size pieces or keep whole.
The original recipe uses sugar but I have substituted it with honey.  You can fine tune the taste while mixing before boiling the sauce until a thick runny consistency so that it can coat the fried chicken fillets otherwise the sauce maybe watery.
Overall, this contemporary dish is delicious and should be a hit with children and adults.  The chicken slices are tender and the meat is succulent.  The sweetness of the lemon sauce is acceptable to me and I love the aroma of the lemon in it.  An appetizing dish that would be perfect with fresh salad or sliced cucumbers and tomatoes.
Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications

[serves 3]
1 chicken breast – skinned and sliced laterally into 6 thin slices
¼ cup cornstarch
3 tbsp flour
½ tbsp light soy sauce
1 tsp wine
½ tsp sesame oil
Dash of salt and pepper to taste
½ tbsp cornstarch
Sauce Ingredients [combined]
50 ml lemon juice
50 ml water
¼ tsp salt
½ tbsp cornstarch

3-4 tbsp honey to taste
  1. Combine sliced chicken breasts with marinade for 30 minutes.  Set aside. Mix cornstarch and flour in a plate.
  2. Pour sauce ingredients [except honey] into a small saucepan, bring to boil over low heat and stirring continuously until sauce thickened and looks translucent.  Add in the honey, taste to adjust the sweetness.  Bring to boil again.  Off heat and set aside.
  3. Roll each piece of marinated chicken slices in cornstarch/flour mixture.
  4. Deep fry or pan fry chicken pieces until golden brown.  Dish up, cut into ½ inch strips and arrange on platter. 
  5. Bring prepared sauce to boil and pour over fried chicken.  Add garnish of your choice.
  6. Serve immediately. 
I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

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