Shoonyin Home cooking

Mango mousse cake

2012-03-12T16:12:00.005-07:00

My close friend Mary from Miri visited us this week. She is an expert in cake caking. We saw some cheap Bananas and Mangos on sale in the local oriental shop. We decided to make one banana lemon cake and one Mango mousse cake. The banana lemon was eaten up even before I could take a picture of it; simply delicious.
Below is the mango cake just taken out from the fridge.

Ingredients for sponge cake:
(A)
5 egg yolks
100 gm. sugar
1/4 tsp. salt
1/2 cup water
1/2 cup corn oil
1 tsp. vanilla essence
170 gm. flour
2 tsp. baking powder

(B)
5 egg white
1/2 tsp. cream of tartar
100 gm. sugar

Filling:
100 gm. sugar
18 gm. gelatine powder dissolved in 1/4 cup water
300 gm. Dairy whipped cream
1 cup mangoes - cut into cubes

1 packet of Agar Agarpowder

Method:
1. For cake: Mix ingredients (A) and stir till smooth.
2. Whisk (B) till stiff , then fold in (A) , pour into a 9" round tin and bake for about 45 mins. or more or till cooked. Remove from oven and leave to cool completely on a cooling rack. Slice into 3 layers.
3. For filling: Microwave gelatine mixture till gelatine dissolves.
Mix together sugar, gelatine mixture and mango cubes. Fold in whipped cream.
4. Place a layer of cake into a cake ring. Spread 1/2 of the filling on top then top up with another layer of cake. Pour balance 1/2 of the filling on top of sponge cake and cover it with the 3rd layer of cake. Cover the whole cake with whipped non-dairy whipping cream and decorate with slice mangoes.
5. Prepared one packet of Agar agar with 2 cups of water in a sauce pan ( slight less water than the instructions in the packets). Once cool then pour the agar agar on top pf the cake and set it set. .
6. Put the cake into the fridge overnight and let it set.

Yam cake

2012-03-10T00:34:00.010-08:00

I read this delicious recipe from Aunty Yochana blog quite some time back. I wanted to try it but because the recipe called for 5 eggs put me off. I decided that I could substitute the sponge cake base with a cake mix which was readily available here in Perth. The Coles supermarket vanilla favoured cake mix cost only AUD0.85 cents and only required one egg and 3/4 cup of milk (180ml).
The cake turned out just as good.

Cake Base
1 packet of Coles supermarket smart buy vanilla favored cake mix. cost AUD.85 cents and required only 1 egg, 3/4 cup milk or you can used butter cake favoured cake mix.
OR
For a more richer cake base you can use the basic Butter cake recipe which require only 2eggs

For Fillings:
500 gm. Yam - steam and mashed into puree
100 gm. sugar
300 gm. fresh milk
50 gm. butter
50 gm. santan powder (coconut powder)
300 gm. whipped cream ( how to make)

Method:
1.Prepared the base cake as required using either coles smart buy cake mix or basic butter cake recipe.
2.Slice cake into 3 layers.

To make the filling:
1. Melt butter and sugar over medium heat till sugar is dissolved. Add in yam puree, coconut powder and milk. Stir till almost dry. Leave to cool.
2. Place 1 layer of sponge cake onto a cake board.
3. Spread 300 gm. yam mixture on top and spread till evenly distributed.
4. Cover the yam mixture with a layer of sponge cake.
5. Spread cake with 100 gm. of whipped cream.
6. Cover with the 3rd layer of sponge cake. Spread some whipped cream on top.
7. Stir the balance 100 gm of whipped cream with the balance yam mixture. Spoon into piping bag fitted with a plain nozzle and pipe on top of cake.
8. Chill in fridge. You can decorate the cake with some sieved cocoa powder if you like.

For a more Softer Bao

2012-03-07T14:51:00.027-08:00

Since my last post in 2008 on making Chinese steam Bao, much have changed in the technique to create a more softer Bao. I remember in the old days there were many "pan tang" like you cannot speak cantonese else the dough would not rise.LOL. Perhaps we were not doing it scientifically and we did not understand the mechanics of it.

As with bread making, Asian preferred a softer bao that can stay soft and remained so even after many days. In the shops we still find that the bao(s) were sold "hot" inside a streamer so as it could stay soft all the time.

Since my discovery on the Gelatinized and Tangzhong method in bread making technique that could create a softer bread or buns even after cool down and still stayed soft for many days, I realised I could apply the same technique to our Chinese Bao making. This mean that the Bao that we made could now stayed and remained soft for many days even without the steamer.

Yesterday, I applied the Gelatinized method to making Bao. This was my 2nd time using this method and it was so easy. The yeast dough doubled in size very very fast.
Now Everyone can make Bao .

INGREDIENTS

(A) Gelatinised dough
1/3 cup (40g) plain flour)
30ml hot boiling water
1. Place Bread flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour

(B) Starter dough
1 tablespoon active dry yeast * ( I used instant yeast see below)
1 teaspoon white sugar*
¼ cup all-purpose flour
¼ cup warm water

* If instant yeast is used, reduced the yeast by 20% and add extra tsp of sugar to avoid the yeast smell of over fermentation. (change to 2 tsp instant yeast Plus 2 tsp sugar)

(C) Main Dough
1 1/3 cup (140g) all-purpose flour
¼ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
½ cup warm water

DIRECTIONS

1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

2. Mix in starter yeast preparation in step1 in a mixing bowl. Add in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Tear the gelatinized dough into pieces and add to the bowl . Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.

3. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes.

4. Divide into 5-6 parts. Shape dough into balls. Put each ball on a wax paper square.

5. Roll each ball out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes

6. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.

Tips:
REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked

Crispy potatoes pufff

2012-03-06T18:59:00.000-08:00

I think this is my fourth attempt that I try to make potatoes or yam puff. Each time I failed miserably to get the lattice like crust on the skin. My 3rd attempt was quite okay but not perfect. This time I think I just got it right. The trick is to use Tang flour and a little bit of ammonia. When you deep fry , the oil must be boiling hot.

This recipe makes about 20 pieces of pototoes puff

Ingredients
110g Mashed potatoes powder (packet)
200g Hot Water.
1/4 tsp egg yolk coloring plus a pinch of salt
140gm shortening
3/4 tsp Ammonia
200g Tang Ming fen (wheat starch)
320ml Hot water

Fillings: make fillings as you preferred or desired

Method.
1. Stir well hot water with Mashed potatoes powder. knead with egg yolk coloring
- you can prepare or make you own mashed potatoes, Boil potatoes in their jackets and then peel. Mash potatoes while it is still hot. Measure out 300g.

2.Stir hot water in " tang ming fen" to form a dough. Then mix dough with preparation 1 to make a potatoes dough and knead well
3. Add in butter, Ammonia and knead well ( Not only mix) Use one or both hands to knead the dough until smooth. This step is crucial else you will not get a puffy skin or lattice like crust when you deep fry later.
4. Divide approximately 30g of dough to make each puff pastry.
5. Prepared your fillings
8. Place fillings mixture onto prepared coating and mould to desired shape
9. Deep fry until golden brown.

you can use the same recipe to make Yam puff. Just replace the mashed potatoes with yam

Tangzhong butter milk Buns

2012-03-05T14:35:00.006-08:00

Yesterday I tried again using the Tangzhong method to make Butter milk Bun. I wanted to see whether it was any better than the gelatinized method which I posted earlier. I prepared the Tangzhong dough one night before and kept in the fridge. The weather was very hot about 36 degrees Celsius. The dough rise and double in size very quickly. This recipe adapted from Nasi lemak blog was originally with coconut bun fillings but I preferred our Malaysian butter milk. I have learned from my previous experience to ensured to sealed up my buns carefully so as the butter milk would not leak out. This time none of the fillings leaked out.
The butter milk fillings recipe was adapted from a Brunei food blog. This is the only kind and only one I can find in the internet. I have tried many milk fillings before but all was no good.
The bun came out very soft except the texture was a bit more moist and dense than the gelatinized method. Overall it was a success. After it was completely cooled down, it was not as soft the gelantinized bread but it was still okay. Pop it into the microwave for thirty seconds and it came out as good as fresh from the oven.

Butter milk fillings
70g butter
30g icing sugar
1/8 tsp salt
30g whole egg (about half egg) *
1 tbsp corn flour
80g skimmed milk powder

*you can use the other ½ egg for egg wash.
Method:
1. Cream butter, sugar and salt until creamy.
2. Add in egg in batches mixing well each time.
3. Put in corn flour and skimmed milk powder, mix well with rubber spatula. Add more corn flour if dough is still too soft or watery depending on your egg size.

Starter dough (Tangzhong dough)
45g bread flour
225ml water

Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens .(about 2-3 mins). If you are continually stirring, the mixture will start to have “lines ” gluey and starchy and then it is done.
Transfer to a bowl and after completely cool down you can start using it. Store the remaining starter in the refrigerator for up to 48hours, cover loosely with plastic wrap to prevent from drying

Main Dough
1 Tangzhong dough
400g bread flour
100g all purpose flour
1 large egg
80g caster sugar
2tsp instant active yeast + 2tbsp lukewarm water
60ml fresh milk
60g unsalted butter, room temperature

Method
1. Knead everything together except for the butter. Knead till the dough is not sticky. Add in the butter and continue to knead till it passes the window test. Takes about 15 to 20 minutes on stand mixer.
2. Let the dough proof covered for 1.5hrs or till double in volume. Punch out the air and let divide into 20 equal portions (50g each). Roll round and let rest for 10 minutes before shaping.
3. Grease the baking tin / pan and preheat the oven to 180C.
4. Flatten the dough and fill it with butter milk filling (30g). Place all finished buns on a greased baking sheet, and let rise for 30mins.
5. Brush the top with egg wash . Then bake in the oven for 25-30mins or until golden brown.
6. Once baked, remove from oven and immediately brush with some butter for a more shinning look before letting cool down completely.

*If you want the buns to look more attractive and appetizing, you can glaze them while they are still hot with butter, margarine, apricot gel, egg white or sugar syrup.
( Cook 1part of sugar with 2 parts of water till boiling).

Coffee Banana Muffin

2012-02-27T23:22:00.005-08:00

I still have have some overripe bananas and some butter. Instead of throwing them away, I decided I could make Banana muffins. I have made banana cake before and this was my first time using this recipe with I adapted from somewhere, don't remember where, with some modifications.
Original recipe called for mocha powder which I didn't have and I substituted it with 3 in 1 instant coffee instead .
The result muffin texture was not as moist as I expected but still was a success. The picture taken was about 1 hr after baked from the oven. The muffins surface was a bit more moist after it really cool down.

Coffee Banana Muffins -Make 6 muffins
25g unsalted butter
100g castor sugar
2 eggs
1 packet of 3 in 1 instant coffee mix (25gm)
3 tbsp milk
3 tbsp water
250g all purpose flour
2½ tsp baking powder
40g chopped walnuts
150g bananas, peeled and mashed

Method
Line 6 small ceramic small bowls with greased greaseproof paper and preheat oven to 200°C. Mix coffee mocha coffee powder, cocoa powder, milk and water into a paste. Sift flour and baking powder together.

Beat butter and sugar until creamy then add eggs one at a time. Add mashed bananas and beat in combined coffee and cocoa paste. Mix until well blended.

Stir in sifted flour and whole meal flour to mix. Add chopped walnuts.

Spoon mixture into prepared bowls until three-quarters full. Top with a slice of banana and half a walnut. Bake for 25-30 minutes or until muffins are well risen. Leave in the bowls for 5-6 minutes, then remove the muffins onto a wire rack to cool.

Tangzhong Bread

2012-02-25T23:53:00.016-08:00

I read of the famous Tangzhong Bread that could stay soft and fluffy even after cool down for many days. I decided to try making one myself. After search through the internet and the technique used by the many bloggers, I think I have enough knowledge and confidence to make one as well.
I chose one very simple recipe adapted from u try it with modifications.

TangZhong 湯種
Ingredients:
1/2 Cup (120ml) Boiling Water
1/4 Cup (24g) Bread Flour

Bread Dough Ingredients:
1/2 Cup Warm Milk
1/2 Teaspoon Salt
3 1/3 Tablespoon Sugar
3 Tablespoon Melted Butter
1 1/2 Cup Bread Flour*
1 teaspoon Instant Yeast

Egg Wash Ingredients (optional):
1 Beaten Egg
1 Teaspoon water

To Make The TangZhong 湯種:
Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens .(about 2-3 mins). If you are continually stirring, the mixture will start to have “lines ” gluey and starchy and then it is done.

Transfer to a bowl and cover loosely with plastic wrap to prevent from drying and after completely cool down you can start using it. Store the remaining starter in the refrigerator for other uses, covered with cling film.

To Make The Bread:

1. Take out the TangZhong 湯種 from the fridge at least an hour before use

2. In a bread machine, pour in ingredient in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Set bread machine to dough setting according to its user menu.

3. When dough is ready, take it out from bread machine and punch it a few times to deflate it. Divide dough into 3 equal portions and shape them into balls. Add color to each ball and knead each dough ball to even out the color. Roll out each portion of the dough by hand, one by one, into a long tube shape. Leave them in a warm place to rest 15-20 mins.

4. Use 3 portions to braid as follows: Take the left dough to cross over the middle piece. Cross the right piece over to the middle Repeat these steps until you reach the end. Pinch ends and tuck both ends underneath. Repeat the same process with the other 3 portions. Just like you are braiding a woman hair.

5. . Let dough proof the 2nd round for 45 mins in a warm and moist place.

6. Preheat oven 355°F. Brush egg wash on top (optional) and bake for 23-25 mins

Tips: When proofing the dough, make sure it's in a warm place and covered with wet towel or plastic wrap so it won't dry out. You can place it in the oven with a bowl of hot water.

Note: If you don’t have a bread machine and knead your dough by hand, make sure you knead the dough for 15 to 20 minutes (depends on your strength and speed) and proof it for a hour until the dough double in size before you move on to step 3 from above.)

*If you want the buns to look more attractive and appetizing, you can glaze them while they are still hot with butter, margarine, apricot gel, egg white or sugar syrup.
( Cook 1part of sugar with 2 parts of water till boiling).

Pak Tong Koh

2012-02-25T14:25:00.011-08:00

Made some Pak Koh the other day. I forgot to post it. I have tried using many recipes, some work and some don't. This recipe that I used seem to work well. The recipe is very much similar to the fail proof Glutinous flour gelatinised method used in Bread Making technique which produced bigger air pockets . The end result was not so shinny in the inside, may be next time , I need to add 2 table spoon of oil to the mixture before put it to steam.

Ingredients
(A)
125ml lukewarm water
1 tbsp sugar
1tsp instant yeast

(B)
300g rice flour
250ml water

Syrup:
275g sugar
375ml water
1 pandan leaf knotted.

Method
1. For the syrup, bring sugar, water and pandan leaf to a boil to dissolve the sugar. Allow to cool completely.

2. Combine (B) together to form a dough. Remove a piece of dough the size of a fist from the main dough. Put it in a saucepan and add about 125ml water. Cook over low flame until it turns gluey and starchy; keep stirring as it is being cooked. Leave aside to cool completely, then mix well with the main dough to form a flour paste.

3. Put lukewarm water in a bowl; add sugar and sprinkle with instant yeast. leave aside for it to forth, then add this to the flour paste. Blend well and set aside for 1½ hours.

4. Combine sugar syrup with the flour paste and mix well. leave aside to rest for 10-15mins.

5. Pour into a heated 22cm well greased square tray.

6. Steam cake over rapid boiling water over a moderate heat for 15 to 20 minutes.

Note
Wrap the steamer cover with a tea towel to prevent vapor dropping over the cake.
Lightly rub a little oil on the surface to give it a glossy appearance.

Butter Milk Buns- 奶油包

2012-02-23T03:20:00.015-08:00

Butter Milk Buns are very popular in Malaysia and Brunei. When I tried to look for it in Perth, I could find any. I guessed this must be another Malaysian creation.

This is my 2nd attempt with the fillings. The first filling recipes which I copied from a US website was totally useless and a failure. This time I used the recipe from a Brunei friend. It was a success.

The Bun dough recipe was from Kuala Terengganu, a specialty over there. The Bun was very soft even after it cooled down. The butter milk was very nice as well. Two of the fillings in my buns burst during baking but that was because I did not cover up the dough well and it leaked out. Rest of the Buns were perfect.

*makes 11pcs of medium size Buns

Gelatinised dough
50g bread flour
35ml hot boiling water
1. Place Bread flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour or up to 48 hours ( I did not put it in the fridge this time, just it straight away after it cooled down)

To prepare Basic sweet bread dough
150g bread flour
50g plain flour
40g sugar
1/2 tbsp instant yeast
1/4tsp salt
88ml cold milk
1 small egg
30g cold butter, cubed

1. Combine flours, sugar, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold milk gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth. Leave stand to prove for 1 hour or until double in size.
6. Shape dough into a ball, leave to proof for another 30mins.

Butter milk fillings
70g butter
30g icing sugar *
1/8 tsp salt
30g whole egg (about half egg)*
1 tbsp cornflour (can add more)
80g skimmed milk powder

*you can use the other ½ egg for egg wash.

Method:
1. Cream butter, sugar and salt until creamy.
2. Add in egg in batches mixing well each time.
3. Put in corn flour and skimmed milk powder, mix well with rubber spatula. Add more corn flour if dough is still too soft or watery depending on your egg size.

I ran out of icing sugar and I did not want to buy a big whole packet. Icing sugar are expensive and I did not need so much. I decided to make my own.
Icing sugar
1/2 cup of fine sugar
1/2 tsp of corn starch
the corn flour is to prevent the sugar to crumble together.

To assemble the Buns
1. Divide and shape bread dough into a small ball weighted 30g each.
2. Spoon 1tsp of butter filling and wrap inside the small dough ball.
3. Place dough ball in a greased 9” round cake tin (removable base).
4. Once completed, set aside to rest for 15mins.
5. Apply egg wash on top of the dough balls.
6. Bake at preheated oven at 180c for 20-25 mins.

Butter cake traditional

2012-02-21T22:12:00.004-08:00

Today I try to bake a butter cake again using the one bowl mixing method. This is my 2nd attempt. My 1st attempt I failed miserably. The cake refuse to rise, maybe because I used coconut milk instead of fresh milk which the recipes called for or maybe the recipe was wrong.
This time I used another recipe and followed the instructions to the Letter. It was a success. The cake was very dense and moist than a normal cake using the separate eggs creaming method. This is expected.

Ingredients:
125 g (4 oz) butter, very well softened
1 teaspoon vanilla extract
1 cup caster (superfine) sugar
3 eggs
1 1/2 cups plain (all-purpose) flour, sifted
1/2 teaspoon baking powder, sifted
1/4 teaspoon bicarbonate of soda (baking soda), sifted
1/2 cup (4 fl oz) milk

Method:
* I used the one bowl, quick, or blending method to make and produces this melt-in-your-mouth texture. This cake is denser with less volume and extremely moist than a normal cake made with creaming method.

1. Preheat oven to 150° C (300° F). Grease a 20 cm (8 in) round cake tin and line with non-stick baking paper (sides and bottom).
2. Place the butter, vanilla, sugar, eggs, flour, baking powder, bicarbonate of soda and milk in the bowl of an electric mixer (fitted with the paddle attachment). Beat on low speed until combined.
3. Increase the speed to high and beat the mixture until it is just smooth.
Spoon mixture into baking tin and bake for 1 hour 5 minutes or until a cake tester inserted in centre comes out clean.
4. Allow to cool in cake tin on a wire rack for 5 minutes. Turn out onto the wire rack and cool completely.
Serve plain or spread with basic icing.

Croissant

2012-02-18T21:11:00.002-08:00

I try to make some croissant today. I have never made any croissant before and this my first attempt. It came out very nice and soft but it did not have the layers and was not oily. I think the recipe was wrong. I search and compare the recipe with other recipes in the internet, they used a lot of butter and the butter must be very cold. This recipe which I used only required ordinary butter to spread the croissant between the folds. This is definitely wrong. The method of fold and putting it in the fridge was correct. I will try the other recipe from next attempt and re post.

Potatoes Puff

2012-02-18T12:19:00.005-08:00

Today I try again to make yam puff but using mashed potatoes as a based because yam is very expensive in our area; almost RM30.00 a kilo. This is my don't know how attempt to make yam puff, maybe 4th or 5th time. Each time I failed miserably until I give up and dare not try again for a long time. My last attempt was maybe about 2 or 3years ago.

Today, I saw a new recipe which I think was worth trying using potatoes which is similar as the yam puff. I went around the various places to buy the necessary ingredients; potatoes at the supermarket, tang flour at grocery store and baking ingredients at bakery shop. When I was at the grocery, I told the daughter of the store that I wanted to make yam puff and each time I failed before and wanted to buy some tang flour. She ever learned cooking in K.L. I told her I could never get the the lattice like crust in the yam puff.
Immediately she gave me one tip as use "Ammonia". I asked her whether can substitute for double action powder, she said yes but the result is not as good. It must be "Ammonia", just add one teaspoon will do and you will get the lattice like crust. In fact all deep fry recipes like deep fry banana fritters uses a bit of it to get the crispy texture.

I went home very happy with this tip. I read the instruction of the recipe carefully and wanted to follow the instruction to the letter. The first yam puff I put into the wok to deep fry, the puff was not so puffy with only a little lattice. I wonder what went wrong and read the recipe again. My husband said maybe you need to rest the dough or you need more ammonia. I rested the dough for about 10 mins and re fry and true enough the result is better but when we eat the puff there is a hint of Ammonia. I re read the instruction, there is a English and Chinese version of it, the English version said knead the dough and mix well after you mixed in the ingredients. The Chinese version only said mixed well. My husband said maybe you need to knead as well to mix the ingredient properly. I used the Chinese version. Knead means open your hands like a craw and press the dough and mix well.

After kneading for about 5 minutes and resting the dough , re -fry and this time Eurika!, the lattice like crust appeared. Tough it was not perfect yet but archive at least some success.
I would rate myself about 70 percent passed this time. The color is still not as beautiful as in the picture of the recipe but I think that was because I didn't use egg yolks as mention in another recipe. I think I will add in the egg yolks or substitute it with yellow coloring next time.

Now I know the secret, the rest is easy. I think I just need one or two more practice to perfect it. Thanks to the lady in the shop to give the tip of using " Ammonia" and to know the difference of mixing well and kneading

The Pastry Skin
550g Potatoes, peeled and cubed
250gm Teng Flour ( wheat starch)
250ml Boiling water
300gm Shortening
4 salted egg yolk (steam and mashed )(optional for coloring)
1½ tsp Ammonia
1 tsp Salt
2½ tsp Sugar
2 tsp Sesame Oil
5gm Pepper powder.

Banana Cake

2012-02-10T14:06:00.002-08:00

Ingredients:

180 gm. Butter
180 gm. Fine sugar
2 Extra large Eggs - beaten lightly
250 gm. Cake flour
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
220 gm. Bananas - mashed
50 gm. Dairy whip cream (can substitute with evaporated milk)
1/2 tsp. Banana essence
2 bananas - slice

Method:

(1) Cream butter and sugar till light and creamy.
(2) Pour in eggs gradually and beat till creamy.
(3) Add in whip cream, mashed bananas and banana essence and mix well.
(4) Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.
(5) Pour into an 8" round tray, and arrange sliced bananas on top.
(6) Bake at 175C for about 50 to 60 mins. or until cooked.

2012-01-17T02:22:00.001-08:00

Kek lapis Butter (Sarawak) / Butter layer cake

* This cake consist of 2 parts. The internal design layer and the external outer layer top and bottom layer. It is actually two cakes merged into one cake using Kek lapis sarawak technique to merge them together.

The internal design layer
Ingredients
250gm butter
4 large eggs
250 plain flour (sheaved together with baking powder)
2 tsp baking powder
6 tbsp UHT milk

* you can use self raising flour if so then the baking powder is not required.

Method
1 Heat oven to 180 deg C. Line cake tin with wax paper. In a mixer, beat butter and sugar till white and fluffy. Add in eggs one at a time. Once the eggs have been combined and you have a smooth batter, flavorings extracts may now be added if required.
Finally the flour mixture and room temperature liquid (milk, water, etc.) are added alternately, beginning and ending with the flour mixture to ensure a smooth and light batter. It is very important not to over mix the batter at this point. Over mixing will develop too much gluten in the flour and the result will be a tough cake. Mix only to incorporate the ingredients. Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk.
2. Divide into 3 parts. Add green color for the first part, then red color for 2nd part and add yellow color the 3rd part.

* Divide the 1st layer (green) slightly more than the 2nd and 3rd layers as the 1st layer bottom will be burned during baking (a thin 2mm crust)

3. Bake the first part about 10mins or half cooked, add Part 2 on top and baked again for 15mins ,add then Part 3 on top to make three layers and continue to bake about 30 mins
till cooked.

The external top and bottom layer
*(similar to internal layer except add brown coloring)

Ingredients
250gm butter
4 large eggs
250 gm flour (sheaved together with baking powder)
2 teaspoon baking powder
6 tbsp UHT milk

Method
1 Heat oven to 180 deg C. Line cake tin with wax paper. In a mixer, beat butter and sugar till white and fluffy. Add in eggs one at a time.Once the eggs have been combined and you have a smooth batter, flavorings extracts may now be added
Finally the flour mixture and room temperature liquid (milk, water, etc.) are added alternately, beginning and ending with the flour mixture to ensure a smooth and light batter. It is very important not to over mix the batter at this point. Over mixing will develop too much gluten in the flour and the result will be a tough cake. Mix only to incorporate the ingredients.
Add in Brown Coloring
Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk. Then add brown coloring.
2. Divide into 2 portions.
3. Bake the 1st portion for about 10mins. then arrange the cut triangle strips on top.
you can use condensed milk or jam to hold the strips design together.
4. Pour in the balance 2nd part batter on top of the strips and bake till cooked about 30-45minutes.

2012-01-05T20:54:00.001-08:00

Have some left over grinded coconut after make Kueh Mangit so decided to make some Kuih Dadar instead of throwing away the coconut

Kuih Momo/Kueh Momo

2012-01-04T22:55:00.001-08:00

Make some Kuih Momo today...the recipe I used since I was young is still good.

I used the ingredients as on my website http://www.recipies.50webs.com

Fresh Lemon Grass - Works wonder !

2011-12-10T19:05:00.000-08:00

Fresh Lemon Grass Serai Fragrant Lalang (Siang Miao)

Drink Causes Apoptosis to Cancer Cells
(Apoptosis) noun: a type of cell death in which the cell uses specialized cellular machinery to kill itself;
a cell suicide mechanism that enables metazoans
to control cell number and eliminate cells that threaten the animal's survival.

Lemon grass or Serai
or Heong Mao

A drink with as little as one gram of lemon grass contains enough citral t o prompt cancer cells to commit suicide in the test tube.

At first, Benny Zabidov, who grows greenhouses full of lush spices on a pastoral farm in Kfar Yedidya in the Sharon region, couldn't understand why so many cancer patients from around the country were showing up on his doorstep asking for fresh lemon grass (Malay name: serai,

Cantonese called it heong mao).

It turned out that their doctors had sent them. 'They had been told to drink eight glasses of hot water with fresh lemon grass steeped in it on the days that they went for their radiation and chemotherapy treatments,'

It all began when researchers at Ben Gurion University of the Negev discovered last year that the lemon aroma in herbs like lemon grass kills cancer cells in vitro, while leaving healthy cells unharmed.

Citral is the key component that gives the lemony aroma and taste in several herbal plants such as lemon grass (Cymbopogon citratus). The study found that citral causes cancer cells to 'commit suicide: using apoptosis, a mechanism called programmed cell death.' A drink with as little as one gram of lemon grass contains enough citral to prompt the cancer cells to commit suicide in the test tube. While the citral killed the cancerous cells, the normal cells remained unharmed.

Put the loose grass in hot water, and drink about eight glasses each day
Wonderful news, isn't it? Most beneficial to us here because the lemon grass is such a common cultivated or even garden plant. We consume quite a lot of it in cooking our curry, tomyam soup, etc. But now we can actually make drinks out of it. Put a stick of it in a glass of hot water. Presto! You have a glass of anti-cancer drink! Aren't we darn lucky!!

Sweet Potato Leaves

2011-09-09T03:25:00.000-07:00

It is quite rare to find an edible phyto food-on-the-table which is of high food value, edible from its tubers, stems, buds and leaves needs comparatively little care while growing, matures quickly, high food productivity per square feet space, easy to store, and have a quite palatable taste. This description fits the sweet potato. Do not underestimate the 'cheapy' sweet potato leaves (after all many farmers discard them after harvesting the tubers). Modernization and the convenience of city life have nearly pushed the sweet potato leaves (SPL) into the attic to collect dust while many medical practitioners collect monies from disease sufferers who could be better off just putting SPL into their regular diet. SPL can generate a nice smoothie or greens juice for your alkalization needs. without you having to sacrifice spending on other things because it is very affordable and yet does not compromise your health. Hey, where else can you get such a deal. It is a humble but rich food which should deserve the respect from those who understand and require the need for raw phyto greens to complement their daily health.

HOW TO INGEST SPL? For therapeutic purposes, it is recommended that you take the raw green juice of SPL. The best way to ingest the goodness of SPL is to take the juice/smoothie of the raw phyto green so that you get the action of the chlorophyll and all the other goodness of the phyto green on your body. Just use any blender which can turn the leaves into pulp. 1) If you use only the SPL leaves, blending will turn them into a smoothie. You will find that blended SPL leaves have a gummy texture, somewhat like blended bananas. This smoothie is not too hard to drink. For a savory taste, just add lemon or lime before blending; you can also top it up with blackstrap molasses. 2) If you use the leaves and stalks of SPL, the smoothie is not as smooth as in (1) and not as palatable too; because your tongue can feel the fiber and your throat does not feel okay. However, if you need only the fiiltered juice, just put everything in, leaves + leaf stalks. Filter the blended pulp and drink immediately. Raw phyto-greens are especially potent in its therapeutic effect if you used them within 1-2 days after purchase from the market. Later than 1-2 days (even with cool storage in the fridge), the potency can drastically be reduced. If you have a garden, organically grown SPL is the best. However, don’t bother with ‘organic’ SPL if you are on a therapy diet, because the popular notion that inorganically grown SPL is a cause for diseases is not as as urgent as your immediate need: To alkalize your body against pathogenic and toxigenic fungi.

Relevant links for further reading: Highly Ignored Power Veg
(http://theslowcook.blogspot.com)

The sweet potato leaves are rich in Vitamin A (ideal for skin care!), fiber, and micro nutrients. They’re healthy for the blood. If your

blood lacks redness, or if you have low-blood pressure, make sweet potato leaves a regular salad side dish. If you often lack sleep, eat them often. They’re also so good for remedying constipation.
You wanna loose weight? The leaves of sweet potato are ideal. And it’s cheap. Overall, people in Asia with weak bodies and ill health are encouraged to often eat this herbal veggie. It improves health in many ways

Eating Fruit - this opened my eyes.

2011-08-25T03:30:00.000-07:00

Dr Stephen Mak treats terminal ill cancer patients by "un-orthodox"
way and many patients recovered.

Before he used solar energy to clear the illnesses of his patients.
He believes on natural healing in the body against illnesses. See his
article below. It is one of the strategies to heal cancer.
As of late, my success rate in curing cancer is about 80%.

Cancer patients shouldn't die. The cure for cancer is already found.
It is whether you believe it or not.
I am sorry for the hundreds of cancer patients who die under the
conventional treatments.

Thanks and God bless. - Dr Stephen Mak EATING
FRUIT... Error! Filename not specified. We all think eating fruits
means just buying fruits, cutting it and just popping it into our
mouths.

It's not as easy as you think. It's important to know how and when to
eat. What is the correct way of eating fruits? IT MEANS NOT EATING
FRUITS AFTER YOUR MEALS! FRUITS SHOULD BE EATEN ON AN EMPTY STOMACH.
If you eat fruit like that, it will play a major role to detoxify your
system, supplying you with a great deal of energy for weight loss and
other life activities. FRUIT IS THE MOST IMPORTANT FOOD. Let's say
you eat two slices of bread and then a slice of fruit.

The slice of fruit is ready to go straight through the stomach into
the intestines,
but it is prevented from doing so. In the meantime the whole meal rots
and ferments and turns to acid.
The minute the fruit comes into contact with the food in the stomach
and digestive juices,the entire mass of food begins to spoil....
So please eat your fruits
on an empty stomach or before your meals!
You have heard people complaining — every time I eat watermelon I burp,
when I eat durian my stomach bloats up,

when I eat a banana I feel like running to the toilet, etc —
actually all this will not arise if you eat the fruit
on an empty stomach.
The fruit mixes with the putrefying other food and produces gas and
hence you will bloat! Greying hair, balding, nervous outburst and
dark circles under the eyes

All these will NOT happen if you take fruits on an empty stomach.There
is no such thing as some fruits, like orange and lemon are acidic,
because all fruits become alkaline in our body, according to Dr.
Herbert Shelton who did research on this matter. If you have mastered
the correct way of eating fruits, you have the Secret of beauty,
longevity, health, energy, happiness and normal weight.

When you need to drink fruit juice - drink only fresh fruit juice, NOT
from the cans. Don't even drink juice that has been heated up.
Don't eat cooked fruits because you don't get the nutrients at all.

You only get to taste. Cooking destroys all the vitamins.

But eating a whole fruit is better than drinking the juice.
If you should drink the juice, drink it mouthful by mouthful slowly,
because you must let it mix with your saliva before swallowing it.
You can go on a 3-day fruit fast to cleanse your body.

Just eat fruits and drink fruit juice throughout the 3 days and you
will be surprised when your friends tell you how radiant you
look!KIWI:Tiny but mighty.

This is a good source of potassium, magnesium, vitamin E & fiber.
Its vitamin C content is twice that of an orange. APPLE: An apple a
day keeps the doctor away?

Although an apple has a low vitamin C content,
it has antioxidants & flavonoids which enhances the activity of vitamin C
thereby helping to lower the risks of colon cancer, heart attack &
stroke. STRAWBERRY: Protective Fruit.

Strawberries have the highest total antioxidant power
among major fruits & protect the body from
cancer-causing, blood vessel-clogging free radicals. ORANGE :Sweetest medicine.

Taking 2-4 oranges a day may help keep colds away, lower cholesterol,
prevent & dissolve kidney stones as well as lessens the risk of colon
cancer. WATERMELON:Coolest thirst quencher.
Composed of 92% water, it is also packed with a giant dose of glutathione,
which helps boost our immune system.
They are also a key source of lycopene — the cancer fighting oxidant.
Other nutrients found in watermelon are vitamin C & Potassium.GUAVA &
PAPAYA:Top awards for vitamin C.

They are the clear winners for their high vitamin C content.
Guava is also rich in fiber, which helps prevent constipation.
Papaya is rich in carotene; this is good for your eyes. *Drinking
Cold water after a meal = Cancer! Can u believe this??

For those who like to drink cold water,
this article is applicable to you.
It is nice to have a cup of cold drink after a meal.
However, the cold water will solidify the oily stuff that you have
just consumed.
It will slow down the digestion.
Once this 'sludge' reacts with the acid,it will break down and be absorbed by the intestine faster than the solid food.
It will line the intestine. Very soon, this will turn into fats and lead to cancer.
It is best to drink hot soup or warm water after a meal.
A serious note about heart attacks HEART ATTACK PROCEDURE': (THIS IS NOT A
JOKE!) Women should know that not every heart attack symptom is going to be the left arm hurting.

Be aware of intense pain in the jaw line.
You may never have the first chest pain during the course of a heart attack.
Nausea and intense sweating are also common symptoms.
Sixty percent of people who have a heart attack while they are asleep
do not wake up.
Pain in the jaw can wake you from a sound sleep.
Let's be careful and be aware.
The more we know the better chance we could survive.
A cardiologistsays if everyone who gets this mail sends it to 10 people,

you can be sure that we'll save at least one life.

Jiaozi 饺子

2011-08-09T15:00:00.001-07:00

3 cups all-purpose flour
up to 1 1/4 cups cold water
1/4 teaspoon salt or baking power
Filling:
1 cup ground pork or beef
1 TB soy sauce
1 teaspoon salt
1 TB Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 TB sesame oil
1/2 green onion, finely minced
1 1/2 cups finely shredded Napa cabbage
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced

Preparation:

Stir the salt into the flour or baking powder can be used in place of salt to give the dough a softer and smoother consistency. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

Vegetarian cuisuine - Tapioca and fruit cocktai in coconut cream

2011-02-28T17:58:00.003-08:00

Ingredients
1 cup longan in syrup
1/2 cup rambutan stuffed with pineapple in syrup
2 cups cocount cream
1/2 cup cantaloupe
1/2 cup melon
2 cups Tapioca (cooked)
1/2 tsp salt
4 tbsp sugar

Preparation
1. Pour cocount cream in a pot , bring to boil.
Add sakt and sugar, chill in the refrigerator for 30 minutes
2. Put coked tapioca and the fruits in a bowl, then pour chilled cocount cream. Mix all together and serve.

Vegetarian cuisinePappadelle Massaman Sauce

2011-02-28T17:52:00.001-08:00

Ingredients
2 tbsp thai massaman curry paste
1 1/2 cups cocunt milk
2 cups papardelle pasta (cooked)
1/2 cup tofu
1/2 cup potato
1/4 cup small tomato
1/4 cup straw mushroom
1/4 cup pearl onion
1/4 cup chick pea
1/2 tsp slat
2 tbsp palm sugar

Preparations
1. Stir fry massaman curry paste in oil until aromatic.
Add coconut milk, bring to boil.
2. Add potato and pearl onion, seasoning with salt and sugar
3. Add tofu, chickpea, straw mushroom and tomatoes.
Pour over the cooked pappadelle, serve hot.

Vegetarian Cuisine - Tom Yam gyoza with 5 mushroom

2011-02-28T17:46:00.000-08:00

Ingredients
4 tbsp tom yam paste
1/2 cup coconut milk
1/2 pcs gyoya sheet
2 cups water
1 1/2 cups 5kinds of fresh mushrooms (diced)
1/2 tsp salt
1 tbsp sugar
3 tbsp lime juice
1/4 cups lemong frass (diced)
2 tbsp kaffir lime leave
1-2 tbsp coriander leave

Preparations
1. Mix 5 mushrooms with tom yam paste and srape with gyoza sheet.
2. Boil in hot water until gyoza look clear
3. In boiling water, put in the rest of tom yam paste in, add coconut milk, lemon grass. mushroom, seasoning with sugar, salt, lime juice and crushed chillies.
4. Add boiled gyoza and kaffie lime leave, bring to boil again., garnished with coriander leaves.

Vegetarian Cuisine - Coconut Cream Custard

2011-02-28T17:43:00.000-08:00

Ingredients
1 1/2 coconut cream
1/2 cup cup roasted chips
5 eggs
1 cup palm sugar
1 tbsp salt

Preparation
1. Beat eggs, add salkt and sugar, mixe well
2. Add coconut cream and steam until cook
3. Garnsih with roasted coconut chips

Vegetarian Cuisine - Thai green curry with Tofu

2011-02-28T17:32:00.000-08:00

Ingredients
2 tbsp thai green curry paste
1 1/2 cups coconut milk
1/2 cup tofu (diced)
1/2 cup green bell pepper ( cut into cubes)
1/2 cup pumpkins (cut in cubes)
1/4 cup green pea
1/2 cup basil
2 tbsp yellow chilli
1/2 salt
2 tbsp palm sugar
3 tbsp oil for frying
4 pcs bread

Preparation
1.Stir fry thai green curry paste with oil until aromatic.
Add cocount milk then put tofu, pumpkins, green bell pepper and green peas in and seasonings.
2. Garnish with basil and yellow chillies, serve hot with toasted bread.

Vegetarian Cuisine - Fried sweet corn cake

2011-02-28T17:16:00.000-08:00

Ingredients
1/2 cup sweet chilli sauce
1cup sweet corn
1 cup masjed potatoes
1/2 tsp salt
1/2 tsp black pepper
1 egg
1/2 cup all purpose flour
2 cups oil for frying

Preparations
1. Mixed the mashed potatoes with the sweet corn, seasoning with salt and black pepper. mixed well. coat with flour.
2. Deep fry in hot oil until golden brown. drain and serve with thai sweet chilli sauce.

Vegetarian Cuisine - Thai red curry with egg and yam

2011-02-28T17:10:00.000-08:00

Ingredients
2 tbsp thai red curry paste
1 cups eggs in Brine
1 1/2 cups coconut milk
1/2 cups yam ( cut into leave shaped)
1/2 cup red chilli
2 cups basil
1/2 tsp salt
2 tbsp palm sugar
Rice flour vermicelli

Preparations
1. stir fry thai curry paste with oil until aromatic.
add cocount milk and egg in Brine, carrot, yam and bring to boil
3.Seasoning with salt and sugar, garnish with red chillies.
Serve with rice-flour vermicelli.

Vegetarian Cuisine - Crunchay salad with fried noodle and tofu

2011-02-28T17:04:00.002-08:00

Ingredients
1/2 cup thai Salad dressing
2 tbsp Thai Red curry paste
1 cup tofu (diced 2 x 2 cm)
1 cup fried rice noode
1cup lettuce
1/2 cup romaine
1/2 cup japanese cucumbut
1/2 cup bean sprouts
1/2 cup carrots (shredded)
2 cups oil ( for frying)

Preparations
1. mix tofu with thai red curry paste together and stay for 2-3 hours
2. Deep fry in hot oil until golden, drain.
3. Prepared all vegetable on the plate, topping with friend rice noodles and fried tofu. dress with thai salad dressing

Vegetarian Cuisine - Fancy fried tofu with Panang curry sauce

2011-02-28T16:51:00.000-08:00

Ingredient
1 1/2 curry paste
1 cup coconut cream
1/4 tsp salt
2 tbsp palm sugar
6 pcs tofu (triangle shape)
1 tbsp kaffir lime leave Shredded
1 cup tempura flour
1/2 cup toasted almond ( crushed)
1/2 cup driend seaweed
1/2 cup cornflakes
2 cups oil for frying

Preparations
1. Dip the tofu into flour mixture and coat with crushed almonds, seaween and cornflakes
2. Deep- fry in hot oil until golden brown
3. Stir fry panang curry paste in oil until aromatic , add coconut cream and seasoning.
Serve fried tofu with panagn sauce whtile hot

Vegetarian Cuisine - Steamed Mushroom Curry

2011-02-28T16:44:00.000-08:00

Ingredients
2 tbsp red curry paste
coconut milk
6 eggs
1 cup mushroom chopped
1/2 cup cabbage (shreded)
1/2 basil
1/2 tsp salt
2 tbsp red chilli
1 tbsp kaffir lime leave

Preparations
1. mix the red curry paste into coconut milk. put eggs in, stir until well blened. Add mushroom , seasoning with salt and palm sugar.
2.Line the bottom of thw bowl with cabbage and basil , pour the curry mixture on top and steam for 10 minutes.
3. Remove from heat add cocount milk topping, garnishwh with red chillies and shredded kaffir lime leaves.

Healthy Vegetarian Cuisine - Yellow Curry Fried Rice

2011-02-28T16:34:00.000-08:00

Yellow Curry Fried Rice with Nuts and Rasiins

Ingredients
1/1/2 thsp Yellow Curry paste
1/4 cup coconut milk
4 cups cooked rice with saffron and bay leave
1 potatoe(diced)
1/4 cup Raisins
1/4 cupChestnuts
1tsp salt
1tbsp sugar
1 cup golden needle mushroom (fried)
2 tbsp tempura flour
2cups oil for frying

method
1.Stir fry yellow curry paste in oil until aromatic and then pour cocount milk
2. Add potatoes, nuts and raisins. Seasonings with salt and sugar
3. Add the cooked rice, still well. Garnish with fried golden needles mushroom and friend shallots.

Home made Preserved Mandarin peels

2011-02-03T17:36:00.001-08:00

After eating the oranges or mandarins. Dont throw away the skins. you can preserved them as medicine or eat them as snacks

First marinade in salt then stream for about 10mins and dry in the Sun.

How to make Keropok Lekor ( Fish Crackers)

2011-01-01T12:46:00.000-08:00

Ingredients for Dough:
(A) 2 clean mackerel fish (request the seller to clean the gills),then de-bone about 800 gm400 Sago flour seive, plus some for dusting1 tbsp baking powder150 ml cold water1 tbsp fine salt

(b) enough water for boilingenough oil for frying

Method:
1) Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.

2) Make slits along both sides of the fish, then scrape off the meat; discard the bones. Pound, chop or mince the meat finely, adding salt to taste.

3) Add some ice cubes and continue mincing the fish meat. Add sago flour and water. Stir the mixture until it becomes a soft dough.

4) Dip your hand in the sago flour and roll the dough into a cylindrical shape.

5) Boil a potful of water. Drop the keropok lekor into the boiling water.

6) Wait for it to float and remove with a slotted spoon. Set aside to cool.

7) Cut the pieces diagonally into thin slices. Dry in the sun thoroughly, then deep-fry in hot oil.

Satay Sauce

2010-11-06T16:31:00.000-07:00

Malaysian Satay Peanut Sauce

Ingredients:
1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:
6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic3 shallots2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)

Method:
Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.
Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.

Cook’s Notes:
For the peanuts, I used Planters brand Dry Roasted Peanuts. They are easily found at any food stores.
For sweet soy sauce / Kecap Manis, I always buy ABC brand because it’s widely available in Asian stores. However, my Indonesia reader recommends Bango Band Another reader of mine Graham suggests Conimex. So feel free to experiment and find your preferred brand.

2010-10-31T14:00:00.000-07:00

Thai Tom Yam Paste

Prep Time: 12 minutes
Total Time: 12 minutes

Ingredients:
· Makes approx. 3/4 cup Tom Yum paste (enough to marinate up to 6 pieces fish or chicken)
· 4 Tbsp. finely minced lemongrass, fresh or ready-prepared frozen (available at Asian food stores)
· 5 cloves garlic
· 1 thumb-size piece ginger or galangal, sliced
· 1 fresh red chili, sliced, OR 1/2 to 1 tsp. dried crushed chili (or substitute cayenne pepper)
· 1/2 cup fresh chopped coriander leaves & stems
· 2 Tbsp. fish sauce (available at Asian food stores)
· 1 Tbsp. vegetable oil
· 2-3 Tbsp. coconut milk
· 1 Tbsp. soy sauce
· 1/2 tsp. shrimp paste (available at Asian food stores)
· 1/4 cup fresh-squeezed lime juice
· 3 heaping tsp. palm sugar OR brown sugar
· 2-3 spring onions, sliced

Preparation:
· Place all ingredients in a mini food chopper or food processor. Blitz to create a fragrant Tom Yum spice paste.
Tips for Using this Spice Paste:
· This paste is excellent over fish fillets or steaks, shrimp and other shellfish, or chicken or pork pieces before grilling/cooking. With fish and seafood, there is no need to marinate (the lime juice will cause you to lose some of the juices) - just slather the paste over and cook right away .
· If cooking for 2, use only half the paste as a marinade and save the rest to make a delicious side sauce. Place 1/2 the paste in a small sauce pan. Add 3-4 Tbsp. coconut milk OR fresh cream. Stir as you bring the sauce to a light simmer (avoid boiling, or you will lose the fresh flavor of this sauce). Drizzle over your entree, or serve on the side. Equally delicious over rice or new potatoes.
· To use this paste for soup, bring a pot of good-tasting chicken stock to a boil. Add spice paste a few Tbsp. at a time, taste-testing as you go, until you're happy with the flavor/spice level. Add more fish sauce instead of salt as needed. Add shrimp or tofu, plus desired vegetables. Coconut milk should be added for a creamier soup.

Thai Lime leaf Green Curry

2010-10-17T19:42:00.000-07:00

Ingredients:
SERVES 2-3
1 to 1.5 lbs. chicken thighs or breast, chopped into small pieces
1 red bell pepper, chopped into bite-size pieces
1 green or yellow bell pepper, chopped into bite-size pieces
2 shallots OR 1/4 cup purple onion, finely chopped
1/2 can good-quality coconut milk
1/2 cup fresh basil
oil, + a little sherry (or cooking sherry) for stir-frying

CURRY PASTE:
10 to 12 kaffir lime leaves (purchased fresh or frozen at an Asian store)
6 cloves garlic
4 green (spring) onions, sliced
3 Tbsp. fish sauce (available in tall bottles at Asian stores)
4 Tbsp. freshly-squeezed lime juice
3 Tbsp. soy sauce
1 tsp. dark soy sauce
2 tsp. brown sugar
3 Tbsp. coconut milk
1/2 cup fresh basil
1 fresh red chili, OR 1/2 to 1 tsp. cayenne pepper (to taste)
1/2 tsp. shrimp paste (available by the jar at Asian stores)
Preparation:
Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins. (Note that there are no substitutions for lime leaves in this recipe). Place these strips plus all paste ingredients together in a mini food chopper (or a food processor which can mince finely). Process very well to create an aromatic dark green Thai curry paste.
Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil plus the shallots and stir-fry 1 minute.
Add the chicken, plus 2-3 Tbsp. sherry. Stir-fry 2-3 minutes, or until chicken is nearly cooked.
Add the peppers plus 3 Tbsp. of the curry paste. Stir-fry 2-3 more minutes, or until peppers have softened (but are still crisp).
Reduce heat to medium. Add all the remaining paste plus 1/3 can coconut milk, stirring well to mix.
Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting OR if you'd prefer more sauce, add another few Tbsp. coconut milk (or up to 1/4 can more). If it's too salty, add more fresh lime juice. If too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.
Scoop the curry into a serving bowl, or portion out onto individual plates. Top with generous amounts of fresh basil (either whole leaves, if small, or chopped up if the leaves are large). Serve with Thai jasmine-scented rice, and ENJOY!

Thai Shrimp Coconut Curry

2010-10-17T19:40:00.000-07:00

Ingredients:
SERVES 4 as an entree
12-14 medium to large fresh shrimp, shells removed (tails can be left on)
1 14 fl. oz can pineapple chunks (or 1 1/2 to 2 cups fresh pineapple chunks)
1 1/2 to 2 cups cherry tomatoes
1/3 cup dry toasted coconut (see toasting instructions below)
handful of fresh coriander (to garnish)

CURRY SAUCE:
1 can good-quality coconut milk (regular or lite)
1 stalk lemongrass, finely sliced and minced - see instructions below (OR 2-3 Tbsp. frozen prepared lemongrass)
1-2 fresh red chilies, minced (OR substitute 1/2 to 3/4 tsp. dried crushed chili)
1/4 cup purple onion, minced
3-4 cloves garlic, minced OR 1/2 Tbsp. bottled pureed garlic
1 thumb-size piece galangal or ginger, grated or minced
1/2 tsp. shrimp paste (available by the bottle at Asian/Chinese food stores), OR substitute 1 Tbsp. fish sauce
3/4 tsp. turmeric
1/2 tsp. ground coriander
3 kaffir lime leaves (frozen or fresh)
1-2 Tbsp. brown sugar (to taste)
1 Tbsp. ketchup OR 3/4 Tbsp. tomato paste (if using tomato paste, sweeten it with 1 more tsp. sugar)
2 Tbsp. fish sauce + more to taste (available in tall bottles at Asian/Chinese food stores)
squeeze of lime juice
Preparation:
Place all curry sauce ingredients - except the lime leaves - together in a food processor, blender, or large chopper and process well. OR, simply whisk the ingredients together, stirring well to combine.
Pour sauce into a wok or deep pot on the stove. Add the kaffir lime leaves, and turn heat up to medium-high.
Stir occasionally. When the sauce reaches a boil, turn down the heat to medium. Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump.
Remove from heat and cover with a lid to keep warm while you toast the coconut.
Place dry shredded coconut (sweetened or unsweetened, as desired) in a dry frying pan over medium-high. "Dry fry" the coconut, stirring continually until it turns golden-brown and is fragrant. Transfer to a small bowl.Tip: Coconut will burn easily, so be sure to stay with it while it toasts. Remove immediately from the pan when toasted, or the heat from the pan will continue to toast it.
Add 1/2 the toasted coconut to the curry, stirring to incorporate.
Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you'd like it sweeter. Also, you can add more fresh chili or chili sauce if you'd like it spicier.
To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut overtop, plus a little fresh coriander. Serve with plenty of Thai jasmine-scented rice,

Thai Green Coconut Chicken Curry

2010-10-17T19:34:00.000-07:00

Ingredients:
1 lb. (.460 kg.) skinless chicken breast/thigh, chopped into bite-size pieces
1 green bell pepper, chopped
1 cup chopped asparagus OR green beans
handful cherry tomatoes
Optional: 2-3 whole kaffir lime leaves (available fresh or frozen at Asian food stores)
3/4 can coconut milk
1/2 can evaporated milk OR 2/3 cup coconut milk
1/2 cup fresh Thai basil OR sweet basil

GREEN CURRY PASTE:
1 stalk lemongrass, thinly sliced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian food stores)
1/4 can coconut milk
1-3 green chilies (if you can't find Thai green chilies, jalapeno work well)
1 cup chopped coriander/cilantro, leaves & stems
1 shallot, chopped
4-5 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
3 Tbsp. fish sauce
2 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground white pepper (available in most supermarket spice aisles OR Asian food stores)
1 tsp. brown sugar
1 tsp. shrimp paste (available by the jar in Asian food stores)
Preparation
Place green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste/sauce (you may need to add more coconut milk if using a blender). To make sauce by hand: Mince and stir all sauce ingredients together in a bowl, OR use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside.
Place a wok or large frying pan over medium-high heat. Add a little oil and swirl around, then add your green curry paste. Stir-fry 1 minute to release the fragrance.
Add the chicken. Stir-fry until well saturated with sauce.
Add 1/2 can evaporated milk, plus the lime leaves (if using). Stir and reduce heat to medium-low. Simmer chicken 5-6 minutes.
Add 1/3 to 1/2 can coconut milk, plus the green vegetables (except basil) and continue simmering another 3-4 minutes.
Add the cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking - you want the tomatoes to keep their shape and the green vegetables to retain some of their crispness.
Remove curry from heat and taste-test it for salt and spice. If not salty or flavorful enough, add 1 more Tbsp. fish sauce. If too salty for your taste, add another squeeze of lime juice. If too spicy, OR if you'd like more sauce, add what is remaining of your can of coconut milk. If you'd like it sweeter, add a little more sugar.
Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice (as shown). Serve with plenty of Thai jasmine rice, and ENJOY!

For a lighter green curry: Simply substitute chicken stock for the evaporated milk. Add a little more lime juice when taste-testing (to balance out the saltiness), as needed

Thai Green Curry

2010-10-17T19:28:00.000-07:00

Ingredients:
SERVES 2-3
1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
4 kaffir lime leaves (can be purchased frozen at most Asian food stores)
a generous handful of fresh basil
1 can coconut milk
1 red bell pepper, de-seeded and cut into chunks
1 zucchini, sliced lengthwise several times, then cut into chunks
2 Tbsp. oil for stir-frying

GREEN CURRY PASTE:
4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
1/4 cup shallot OR purple onion, diced
4 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
1 stalk lemongrass, sliced thinly OR 3 Tbsp. frozen prepared lemongrass
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. shrimp paste
1 cup fresh coriander/cilantro leaves and stems, chopped
1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
3 Tbsp. fish sauce
1 tsp. brown sugar
2 Tbsp. lime juice
Preparation:
Prepare the chicken and chop the bell pepper and zucchini.
Place all the "green curry paste" ingredients together in a food processor. Blitz to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
Add the red bell pepper and zucchini, plus the strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!

Thai Red Curry Paste

2010-10-17T19:23:00.000-07:00

Ingredients:
· 1 shallot OR 1/4 cup purple onion, chopped
· 1 stalk lemongrass, minced (see instructions below) OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
· 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce
· 4 cloves garlic
· 1 thumb-size piece galangal OR ginger, sliced
· 2 Tbsp. tomato ketchup
· 1/2 Tbsp. ground cumin
· 1 tsp. ground coriander
· 1/4 tsp. ground white pepper (available in the spice aisle)
· 3 Tbsp. fish sauce, OR for vegetarian: 2 Tbsp. soy sauce, plus salt to taste
· 1 tsp. shrimp paste, OR for vegetarians: 1 Tbsp. Golden Mountain Sauce, both available at Asian stores
· 1 tsp. sugar
· 1+1/2 to 2 Tbsp. chili powder
· 1/4 can thick coconut milk (or just enough to keep the blades turning) - reserve remaining for cooking the curry
· 2 Tbsp. fresh-squeezed lime juice
· Optional: 1/2 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

Preparation:
1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. Note that it will taste very strong at this point, but will mellow when you add your ingredients plus remaining coconut milk.
3. To use immediately, fry the paste in a little oil to release the fragrance before adding your choice of meat, tofu, wheat gluten, or vegetables.
4. Add remaining can of coconut milk to create the curry sauce. If more sauce is desired, add some good-tasting chicken/vegetable stock.
5. Include leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it - this will add more flavor. You can also add a cinnamon stick and 2-3 whole kaffir lime leaves if desired (available fresh or frozen at Asian stores). For even more flavor, add 1/2 tsp. more shrimp paste or a little more Golden Mountain Sauce if vegetarian.
6. Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce or salt. If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk.
7. When serving your curry, sprinkle over a handful of fresh coriander/cilantro and/or basil, and ENJOY!

About Chili Powder: Since I can't get Thai chili powder where I live, I always use the chili powder from my local supermarket. Although Mexican in origin, I find it works wonderfully well for this and other Thai recipes, as the chilies are roasted first before being blended into powder. If using Thai or Asian chili powder, be sure to reduce the amount to a teaspoon or two rather than tablespoons, or it will be far too spicy.To Store Paste: Place in an airtight jar or other container in the refrigerator for up to 1.5 weeks; freeze thereafter.

Vietnamese Beef Noodles Soup - Pho Bo

2010-10-17T19:17:00.000-07:00

Ingredients:
• ____
• Stock
• -------
• 2 lb beef bones
• 1 lb beef brisket or rump
• 1 old ginger root, 6 inch long
• 1 peeled large onion
• 4 star anise
• 6 cloves
• 1 cinnamon stick, 4 inch long
• 2 Tbsp fish sauce
• 1 tsp salt
• 1 rock sugar, 1 inch or 1 tsp sugar
• 1 Tbsp ground peppercorn
• 10 cups water
• ______________
• Other Ingredients
• ----------------------
• ½ lb thinly sliced raw beef sirloin
• 8 oz dried banh pho noodles
• 1 thinly sliced medium onion, soaked in water for 20 minutes
Preparation:
Preparing the Beef Stock
Boil the beef bones together with the beef brisket or rump in a pot of water. After the water comes to the boil, allow it to continue boiling for 3 minutes, then pour away the water and flush the beef bones and the brisket or rump under water, making sure that all the impurities are washed away.
Pour 10 cups of water in over the beef bones and beef brisket or rump, and bring it to the boil again. When the water starts to boil, turn the heat down to the smallest possible flame and allow it to simmer. Remove any scum that rises to the top of the soup.

Ginger and Onion for the Beef Stock
Crush the ginger with a pestle and mortar, leaving it in one piece. The back of a big knife will do the job just as well. Grill the ginger and onion until they turn slightly brown and smell fragrant.

Cooking the rest of the Stock
Add the ginger and onion into the simmering pot of beef stock. Make sure all the scum from the beef has been removed from the stock before you do so. Add the star anise, cloves, cinnamon and peppercorn into the stock. Keep simmering the stock on very low heat.

Preparing the noodles
In a separate pot, boil the noodles for about 5 minutes, until al dante. Remove and rinse with cold water. Be careful not to overcook the noodles because when you ladle in the hot soup the noodles will cook a little bit more.

Simmer and Serve
1. Continue simmering the soup for about 1 hour. Remove the beef brisket or rump from the stock. Soak them in cold water for 15 minutes, so that they remain moist and retain their color after they cool.
2. Allow the soup to keep simmering for another 2 hours.
3. Strain the soup through a fine sieve.
4. Bring the soup back to a boil, then turn the heat down to low.
5. Add the fish sauce, salt and sugar into the stock. Adjust the taste to your liking by varying the amounts of these ingredients. Bear in mind that the noodles will reduce the saltiness of the soup.
6. Slice the beef brisket or rump into thin slices.
7. In a bowl, put some noodles, slices of the cooked beef brisket or rump, the raw beef sirloin and raw onions on top. Pour the boiling soup into the bowl, making sure that the raw pieces of beef are cooked to a medium rare state.
8. Serve with the Vietnamese Side Salad and enjoy!

Making Enzyme at Home

2010-08-09T18:49:00.000-07:00

Ingredients

10 little water (distilled\filtered) not boiled
3 kg lemon or any other fruits
1 kg Raw Sugar or honey if for consumption

Stir clock wise every 2-3 days for 3 months
Leave aside for another 3 months
Ready in 6 months

KFC BBQ Baked Beans

2010-06-21T23:14:00.000-07:00

Ingredients

2 15−ounce cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Method
Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans into a covered casserole dish. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish.
Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.

KFC Extra Crispy

2009-01-07T17:15:00.001-08:00

Ingredients

1 whole frying chicken, cut up
6−8 cups shortening
Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Method

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in
a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl.
In another medium bowl, combine the remaining coating ingredients (flour, salt,
pepper and MSG). When the chicken has marinated, transfer each piece to paper
towels so that excess liquid can drain off. Working with one piece at a time, first
dip in egg and milk then coat the chicken with the dry flour mixture, then the egg
and milk mixture again, and then back into the flour. Be sure that each piece is
coated very generously. Stack the chicken on a plate or cookie sheet until each piece
has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry
half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown.
You should be sure to stir the chicken around halfway through the cooking time so
that each piece cooks evenly. Remove the chicken to a rack or towels to drain for
about 5 minutes before eating.

Harm Choy - prickled Mustard cabbage made easy

2008-09-04T04:11:00.001-07:00

Harm Choy -Prickled Mustard cabbage made easy

1 kg of Kai Choy ( Mustard Cabbage)
2 tablespoon of salt
2 table spoon of vinegar
Boiling water

Method

1. Dry the Kai Choy under the sun for about an hour.
2. Put all the Kai Choy in a big bowl.
3. Add in Salt and Vinegar
4. Pour enough boiling water into the bowl to cover the vegetable. Set aside for 24 hours or the next day.
.

Chipa - Glutinous Rice Balls

2008-09-01T17:27:00.000-07:00

Chipa ( Glutinous Rice Balls)

Ingredients

Wrapper:
250g rice flour
200g glutinous rice flour
60g sugar
400ml water

Filling:
300g peanuts (roasted and milled)
100g sugar

Method:
1. Stir fry rice flour over low heat for 45 minutes till cooked thoroughly.Keep on stir-frying the rice flour. If it is cooked, it feels smooth to the touch. Do not fry over high heat, otherwise the flour will turn yellow. Set aside.
2. Add water and sugar into glutinous flour. Mix well.
3. Rub some soil onto steaming tray.
4. Pour the batter into the tray.
5. Steam over high heat for ½ hour till cooked. Set aside to coll.
6. Remove the glutinous dough. Pour onto cooked rice flour.
7. Cut out a small portion of glutinous dough.
8. With lightly floured hands, spread out the dough into a thin piece.
9. Stuff in filling and wrap it.
10. Coat with cooked rice flour and serve.

Popiah Make Easy

2008-08-23T20:19:00.000-07:00

Popiah Make Easy

Ingredients:

Combine:
150g plain flour
1 tbsp sago flour
¼ tsp salt

300ml water
1 egg lightly beaten

Filling:
250g yam bean (shredded)
1piece dried bean curd (diced)
250g bean sprout (blanched
Roasted peanuts (grounded)
Some chili and sweet sauce

To prepare the fillings:
Heat 1 tbsp oil. Add in yam bean, bean curd and bean sprout. Fry till cooked.
Dish up and keep aside.

To make the crepe:
Shift the combined flour and salt ingredients into a mixing bowl. Add the egg and mix in water. Use a hand whisk to mix well to form a batter. Add a little more water if the batter is too thick.
Heat a non-stick pan over medium flame. Pour in enough batter to make a thin crepe. Cook until crepe is slightly light brown then flip over and cook the other side.
Remove crepe to a plate, add a spoonful of filling. Add grounded peanuts and some chili sauce. Fold in the sides and roll up the popiah neatly.

Mang Kwang (Yam bean)

2008-08-22T15:21:00.001-07:00

Mang Kwang - ( Yam Bean or Manioc )

Sold under cold storage as Manioc in Oriental shops.

Chinese: Di Gwa Filipino: Sinkamas Japanese: Kuzuimo Malay: Mang Kuang Spanish: Jicama Vietnamese: Cû Dâu

The edible roots of a climbing vine that is otherwise toxic, one of the few leguminous roots that can be eaten. The plant is native to Central America and was probably introduced to south-east Asia via the Philippines. The edible tubers are usually round and 10–15 cm in diameter, with a light brown skin and a white flesh. Can be eaten raw as a salad or cooked in stir-frys etc.
Growing conditions: Frost free—Queensland and northern New South Wales.

Making Chinese Rice Noodles (kuay Tiaw) from scratch

2008-08-22T14:43:00.000-07:00

Making Fresh Rice Noodles (kuay Tiaw) From scratch

Makes 1 Lb.
1 1/4 cups uncooked white rice*
1 1/4 cups water

Equipment:
A blender
A large 9-inch in diameter cake pan
A brush for spreading the oil
A cutting board and sharp, skinny knife
Vegetable oil

1. Soak the rice overnight in the water. After soaking, grind the rice and water for 5 or 10 minutes in a blender to form a very smooth thin batter, (A food processor won't work for this.) When done grinding, you should be able to feel no more than the slightest hint of solid particles if you rub the batter between your fingers. Better too smooth than not smooth enough!

2. Lightly coat an 8" x 8" x 2" baking pan with oil and spread it out on the bottom and sides with the brush. Heat it for about 3 minutes in a steamer. Pour in 1/2 cup batter in an even layer and replace the steamer lid. Steam for 3~5 minutes. From this point on, check to make sure there's water in the steamer. Add boiling water as necessary if it's low.

3. After 5 minutes, coat the top of the first layer lightly but thoroughly with vegetable oil and pour 1/2 cup of batter in an even layer on top of it. Again, steam for 3~5 minutes. Repeat with the remaining batter. After adding the last layer, steam for 8 minutes.

4. Remove immediately (carefully; it’s hot) from the steamer and invert onto a cutting board. Separate out the layers while it is still hot.
5. Cool and cut each sheet to strip about 1 inch wide.

6. Use immediately in any recipe calling for fresh rice noodles or wrap them tightly in plastic wrap and store in the 'fridge for up to 2 days. They can be frozen for up to 6 months, but will be grainy when thawed.

· Commercial packet rice flour may be used as a substitute if you don’t have a blender or grinder. The more fine the flour, the smoother and softer the result.
· You may also stream each layer separately using two baking pan alternately. Remove the tray from the steamer and leave to cool slightly (I leave it on a tray of ice cold water to quicken the process) before using a scrapper to fold the kway teow. While waiting for the kway teow to cool, put in the next tray to steam

Making Chinese Wheat noodles from Scratch.

2008-08-21T18:38:00.000-07:00

How to make noodles from scratch?

Basic noodles
2 cups flour
½ cup water

Method:
A stiff dough is prepared from flour and water. Knead the dough thoroughly, cover with a cloth
or plastic and allow it to rest for 20 minutes. The resting time allows the flour to absorb water uniformly and make the dough more pliable and easier to handle. Flatten the dough with a rolling pin and make a sheet 1mm thick. Dust with tapioca starch flour to prevent sticking, as necessary. Roll the sheet into a log and cut slice of the width desired for the noodles. A pasta machine can be used to roll and cut the dough evenly.

When using the pasta machine, the dough must not be too wet, otherwise it will stick in the machine. Once you have rolled the sheets, it may be necessary to let them air dry for about 10 minutes to be able to cut them properly. After cutting up the noodles, dust them with tapioca STARCH FLOUR to prevent them from sticking together. The noodles may be cooked right away.

*Dusting with tapioca STARCH FLOUR (not wheat flour) will also give them better taste and prevent them from sticking together Noodles are soft to touch and may be covered with a wet towel.

For long term storage, the noodles may be air dried by draping them on plastic coat hangers for several hours, or they may be refrigerated for use at a later time. The drying time will vary depending on the humidity of the air and the amount of moisture in the dough. If the dough is too moist, the noodles will tend to clump together. Once dried, the noodles become crispy as dried noodles like the ones ( instant noodles) sold in packets in supermarket.

Basic Egg noodles

2 cups flours
1egg
1tsp salt
75ml water

MethodBeat eggs until light. Add salt and water. Work in flour to make a very stiff dough. Knead,
then form into a ball. Cover with a cloth or plastic and allow it to rest for 20 minutes.
The resting time allows the flour to absorb water uniformly and make the dough more pliable
and easier to handle. Roll out on floured board until very thin about 1mm . Dust top with additional
flour and roll up like jelly roll. Cut in desired widths. Dust with STARCH flour to prevent sticking as necessary.
A pasta machine can be used to roll and cut the dough evenly.

The dough may now be air dried for 10 minutes or so and put through a noodle cutter on the roller machine or rolled up jelly-roll fashion and sliced through with a knife at the desired width. Or use the flat sheet of pasta to make ravioli or lasagne.

Dust with Tapioca STARCH FLOUR to prevent the noodles from sticking together. Noodles are soft to touch.

Noodles may be covered loosely with a towel for several hours, but we use them right away. Freeze the excess,but best be consumed within one or two days.

For long term storage, hang to dry over a broomstick or pasta dryer or dry in a food dehydrator on racks and store in an air-tight jar Noodles becomes crispy and hard like instant dried noodles (be very sure they are thoroughly dried before storing this way).

Basic Lamain Noodles

2 cups flour
1 cup water

2g of Kansui powder* (to be added to the water optional)

*Kansui or alkaline water weakens the flour proteins. Improves moisture retention by hydrating
the starches and produce a more pliable dough that facilitates pulling the noodles but it also
gives a harder noodles.

Method:
A stiff dough is prepared from flour and water. Knead the dough thoroughly, cover with a cloth, and allow it to rest for 60 minutes to relax the gluten and allows the flour to absorb water uniformly and make the dough more pliable and easier to handle. The dough is placed on a countertop with plenty of TAPIOCA STARCH FLOUR TO PREVENT IT FROM STICKING TOGETHER and stretched until it looks like a long thick rope. The rope is folded in half, twisted and stretched back to its original length approximately ten times This process is repeated until noodles are of the appropriate thickness

Make Chinese Steam Bun ( Pau)

2008-08-21T18:37:00.000-07:00

Chinese steam Bun.

INGREDIENTS
1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon double action baking powder *

* Hartshorn (Ammonia Bi-carbonate) may be used as a substitute for double acting baking powder. Double action baking powder or Hartshorn readily breaks down into a gas when heated (during steaming) causing extra leavening, but unless it escape completely it also leaves a hint or more of the smell of ammonia.

DIRECTIONS

1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

2. Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.

3. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes.

4. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 5-6 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square.

5. Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes

6. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.

REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Making Lao Shu Fen from scratch

2008-08-20T14:40:00.000-07:00

Making Lao Shu Fen (Yin Zhen Fen ,老鼠粉)

Ingredients
250g rice flour
100g tapioca flour
100 ml boiling water150 ml water
4 tbsp oil

Method
1. Mix rice flour and tapioca flour together into a big bowl.
2. Add in boiling water a little at a time. Keep on stirring till it becomes a paste.
3. Add in normal water to cool down the paste.
4. Add in oil and knead to a smooth paste.
5. Boil water in a pot. Place a grater on top.
6. Pour the rice paste on to the grater and grate. When the paste falls through the holes, it becomes rice noodles
7. Scope up immediately when the rice noodles float. Set aside to cool.

Lao Shu Fen II (alternative)

Ingredients
Sago flour 6tbsp
Teng Fen (wheat Flour) 1 tbsp
Rice Flour 500g
2¼ cup hot water
cooking oil 4tbsp

Method : same as above.

A Traditional Birthday Party

2008-07-18T19:31:00.000-07:00

Papa’s Traditional Birthday Party.

Boon Huat had come home to attend Papa’s seventieth birthday celebration. As an offspring from an old fashioned family he had to conform to traditions. He had to wake up early though he had arrived late the previous night. Anyway he could not really sleep with all the noise – adults speaking loudly, children shouting to one another and servants chattering in the kitchen while preparing food.

The night before had been a busy night for the household, especially the servants. They dusted the walls, washed the floor and wiped the doors and glass windows. After that, the door and window curtains were changed for the colourful curtains reserved for festive occasions; fine transparent lace material of pink for cream richly embroidered with peonies or roses. Finally a red banner was hung over the threshold of the ancestral hall.
The womenfolk and servants led by Mama had laboured for the past three days and on that particular morning they had awakened at four to prepare the food for the birthday celebration.

In addition to the birthday noodles, there were steamed chickens, roast ducks, sliced turnips cooked with dried cuttlefish from China, pig’s stomach and trotters, baked prawns and crabs, abalone with mushroom stewed with pork ribs, ducks stewed with salted vegetables, sweet and sour pork as well as steamed and fried mee.

Papa himself had awakened early to receive the felicitations from the family. Each in turn from senior to most junior would kneel in front of him in his best clothes and offer him Chinese tea sweetened longan and red dates. Each would wish papa longevity, good luck and prosperity. Papa would then take a sip of the tea, give the person offering him an angpows which he would draw out endlessly from one of those big pockets beneath his Chinese robes and then request him or her to arise from the kneeling position.

On this auspicious occasion papa had worn a long Chinese gown make of fine silk with an insignia of the double dragon. He had also donned a skull cap with a jade piece presented to him by one of grandfather’s close friends in Amoy.

After the tea ceremony, everyone joined papa in a breakfast of mee suah (very thin rice noodles). The mee suah signified a long life for Papa. They were prepared without cutting. Usually the partakers of these special longevity noodles could be seen struggling during the transfer of the endless strings of noodles from the main dish into their small eating bowls with their pairs of chopsticks.

Since Papa was well advanced in years, already having great grandchildren, he was entitled to a birthday celebration on a grand scale. He himself lighted the pair of three foot tall red candles and the three giant joss sticks, each four feet tall entwined with beautifully carved dragons, in front of the ancestral shrine and asked for blessing from the ancestors.

The Chinese almanac had indicated that eleven a.m. was a propitious time to offer the food to the ancestors. There were tow roast pigs, half a dozen chickens and roast ducks, numerous dished of cooked food, vegetables, fruits, nonya cakes, red candy sugar in the form of temples and pagodas, and rows and rows of Chinese tea and wind in small little ceremonial cups.

After Papa had performed the ancestral rites by lighting the three joss sticks and kowtowing nine times, Boon Cheng (Boon Huat’s elder brother) prayed, followed by Boon Huat and second uncle until the most junior male member of the family, each taking his respective turn. Then it was the women’s turn, again following the seniority observance. A suitable period of time would be given for the ancestors to partake of the offerings. They were the dearly departed who were officially invited home the previous evening by the ceremonial lighting of three joss sticks and the invitation through the spoken word by Boon Huat in front of the ancestral altar. One of the children was allowed to disturb the obeisance.

After a couple of hours, Boon Huat confirmed that the ancestors had finished the meal. He did so by tossing two kidney shaped pieces of wood ( seng pui ) onto the floor; one piece had appeared face up and the other faced downwards, an affirmation that the meals was indeed over. The wine and tea were then poured on the ground. Gold and silver paper ingots, paper treasure chests, wad of underworld banknotes and stacks of paper garments were placed in a pile outside the house and burnt in offering.

When the fire had almost consumed everything, Boon Huat sprinkled a bowl of water with the help of the long leaves of the onion plant in a circular motion around the ashes of the burnt offerings. This gesture signified the family’s exclusive mark so that no other passing spirit would lay claim to the offering which were meant only for their ancestors.

The whole family form the oldest to the youngest then sat down at three round tables in the great hall of the mansion for the grand meal. It was not often that Boon Huat and Boon Cheng came home to celebrate papa’s birthday, they were made to sit on either side of him. Papa asked them about their work.

Papa then turned to Uncle Paul and second uncle and discussed the changes that had come over the last thirty to forty years. They were no longer in China. They were in foreign land. Papa remember, during the Manchu Dynasty Grandfather and he had both worn pigtails in China, yet before they fled form china they had had to cut their hair short. He remarked that just as it was important to preserve traditional values in accordance with one’s culture and religion it was just as important to discard outmoded practices as pressure of modern lifestyles were more keen felt.

When the meals ended the family followed papa into the ancestral hall where he sipped his various blend of Chinese tea. A hired band of musician played the Pipa and ku chern while a songstress in attendance entertained the family with Chinese songs.

After the musician had left, papa entertained the family with stories of ancient china, He regaled them with vignettes from the days when grandfather was scholar studying for the imperial examination; his duties afterwards as a local magistrate, how he detested ordering the seven executions during the 1910 uprising; the flight from china and early days of their settlement in Malaya. Papa spoke about his task of journeying for miles in Amoy province to collect rent owed to the family by the tenants and nights spent in isolated road side temples after burying the silver collected in the big joss urns.

The end.

A Traditional Wedding

2008-02-10T22:53:00.000-08:00

A Chinese Traditional Wedding
of Boon Huat and Shoon Yin
The Wedding between Boon Huat and Shoon Yin was an affair to remember. The Pre-nuptial ceremony was performed in one of the big mansions belong to Boon Huat’s granduncle.

The bride and groom were not of see each other on the night before. At five o’clock in the morning, the propitious hour being decided by the Chinese almanac ( toong su). Shoon Yin was awakened and asked to take a hot bath and change into a white cotton blouse and pants.

Mui Cheh, the chaperon was waiting outside the bathroom for Shoon Yin. After the lavender bath she was led to the ancestral hall and made to sit on a low red stool in the centre of a big round bamboo sieve facing the ancestral altar.
Mui Cheh proceeded to pluck out some of the hair on Shoon Yin’s face by twirling a fine thread between her fingers. It was painful but she bore it without protest. Mui Cheh plucked out what she considered was excess eyebrows.
Her face was then sponged with scented lukewarm water. Next Mui Cheh combed her long black hair into a bun on top of her head. Her finger nails were carefully manicured. Powder and rouge were applied on her face. And she was decked in the traditional Chinese wedding costume.
The costume has been order all the way from china through one of mama’s cousins. It consisted of a red satin skirt and pants lavishly embroidered with peonies and a red satin jacket equally well embroidered. The final piece was a black jacket without sleeves studded from colourful sequins, pearls and beads.
After Mui Cheh had smoothed the attire to her satisfaction, a crown decorated with pearls and tassels was put over her head while a pair of socks and finely embroidered beaded slippers was fitted to her feet.

By the time the adornment was over Shoon Yin understood why many other young Chinese ladies had declined the traditional marriage ceremonies. Most preferred the simple church wedding or the ceremony at the registry of marriages.
Shoon Yin paid her respects at the ancestral altar which was decorated with red bunting and then bowed to her parents, granduncle, and grandaunt. She was led to the dining-hall where the relatives had gathered to admire her beauty and offer her their felicitations.

After what seemed a long wait, the bridegroom arrived with his retinue of friends and stood at the threshold of the door. The spokesman for the bridegroom as decreed by custom, bargained with some of the bride’s attendants regarding the sum of money required for the groom to “buy” his entrance into the bride’s house.
Having paid the specified sum the bridegroom made his way under a brightly decorated archway. His entry followed by the beating of drums and cymbals. There was a ceremonial presentation of a roast pig, a wallet stuffed with angpows and a pair of trousers, these being the bride’s dowry. She was escorted by the page boys and girls.

Shoon Yin tried hard to suppress a giggle on seeing Boon Huat dressed in a mandarin attire complete with a skull cap and jade piece over the brow. In his right band he carried a ivory studded folding fan.
Preceded by the burning of joss-sticks and lighting of red candles and the music from the Pipa, cymbals and drums the bride and groom boarded the decorated Mercedes, a reminder of Papa’s social status to the bridegroom home.

On reaching the ancestral home, the bridal couple first paid their respects at the ancestral altar. Next, the bride and groom kow-towed to papa and mama. The chaperon recited the appropriate propitious wishes on behalf of papa and mama and the bridal couple, as papa and mama sipped the ceremonial longan tea.

Then followed the offering of tea to Boon Huat’s uncles and aunties. Following each cup of tea, the couple would receive red packets containing jewellery and cash gifts.

After they had served tea to the elders, it was now their turn to served by those who were their juniors. Following the mouthing of good wishes the bride and groom had to distribute angpows for each cup of tea drunk.

Next was the wedding reception at Loong Foong restaurant. Fortunately that was only a short reception, lasting a couple of hours. The bride and groom then had a short rest in the afternoon.

When evening came, they freshened up and Shoon Yin donned a long wedding grown. Boon Huat changed into a blue suit. The wedding dinner was a long drawn out affair. In the middle of the dinner there were the unavoidable speeches and after that the bride and groom were toasted by the congregation. But they were not spared the rounds of yam sengs as they went from table to greet the guests.

By the time they returned home, they were both exhausted. The knowledge that they were now man and wife made them the happiest couple. Boon Huat was reminded of his intimacy with Shoon Yin before their marriage as he gently stroked her long tresses. It did not take them long before they became intimate.

After that Boon Huat told Shoon Yin that in the old days, proof of her virginity was required. She was supposed to wear the white cotton pyjamas which she wore during the nuptial ceremony. In the morning it was Mui Cheh’s duty to collect the pyjamas to show his parents as proof of her virginity.

Shoon that in the old days, proof of her virginity was required. She was supposed to wear the white cotton pyjamas which she wore during the nuptial ceremony. In the morning it was Mui Cheh’s duty to collect the pyjamas to show his parents as proof of her virginity.

Shoon Yin was filled with consternation. Her face took on a rapid flush. She excused herself and went to the bathroom.
“Boon Huat” she called him.
“What is it Shoon Yin?” he asked her.
“Good news,” she said.
“What good news?” he asked her.
“I‘ve got proof of my virginity,” she told him. “My menses has just arrived.”

useful links:http://www.mywedding.com/main/wedding_websites.html
(create your own sitesite for your wedding , all in one place)

Web of Traditions

2008-01-13T03:19:00.000-08:00

The Malaysian Chinese are very much webbed by traditions. As such it not very easy for them to be converted to Christian teachings. From a very early part of their lives, they have been exposed to traditional beliefs. Even after conversion, this line of thinking still lingers on.During the migrations from china, traditional beliefs such as ancestor worship, or worshipping of various gods and deities have been a part of their culture. Such practice as asking for wealth, prosperity, health from the ancestors and deity are not uncommon. The relationship between God and Man is such that, Man on this earth will go about this own plans and business and may request aids from the gods in heaven. As such they offer varies form of sacrifices to the ancestor or deities, hoping their request for aids from them will be granted.
The general beliefs is as long as you do good and does no harm, the gods will protect you and grant you of what you asked. Hence, the saying “ all religion are the same, they teaches all to be good.”

One day, a man came to me and said "I have been a Christian for three years and no good have come out of it. When I went to Taiwan, I joined another religion, I became very prosperous and enjoy good wealth."It seems he is worshiping the wrong god. He needs to worship the god of wealth.

On another incident, Susan, a friend of mine said "If God is so good, why did he allow my husband to leave me. I don’t' believe God is good ."It seems she is worshipping the wrong god as well. She needs to worship the god of marriage.
Some people approach this from a different view. They say man can make plans but it is up to god to dispose. Every plans man make will only be successful if god is willing. Example, you can plan for a beautiful outing tomorrow, but if only the weather permits which is controlled by God.
Christian differs slightly form the above thinking. They go one step further. The emphasis is on the world after death. Jesus promises a place in heaven but on this world, Man must do the will of God in order to qualify for a place in heaven. God will make all the necessary plans on this earth as well and in heaven, and Man will just carry it out according to God’s plan. He will provide the opportunities and necessary tools. This is termed as “Doing God’s will “This can been seen when some of the happenings in our life seem as coincidence or as some will believe as fated. Example, God may guide you to visit a friend or relative, who is dying and he will provide the necessary arrangements. Sometimes you may be at a dilemma whether to go or not to go.
Your friend may consider this as coincident or fated that you visited him at the last hour.

Christian says that though we must obey and carry out God’s plans for him on this earth, the choice is still us whether to accept or not accept. God has given us the free choice whether we want to help him carry out his plans.
Jesus has set an example when he came to this world to carry the plans and will of God the father so must all Christians do likewise.
Ps.40: 7-8 "Here I am Lord, I come to do your will"

The Internal Customer

2008-01-12T20:20:00.000-08:00

During my working life, I have attended number of courses like “The Customer is always right”, “Handling difficult customers” and many others. Here is another interesting one “The Internal Customer”.
Many emphases have been given to handling of the external customer at large. External customers are those who come in contact with you everyday and mostly are stranger or not known to you, notably the general public as a whole.

Very little has been said or mentioned about the internal customers. Who are the internal customers?
In the office “Internal customers” are our colleagues at the work place, our bosses, our subordinates and peers. These groups of people are equally important to the company and us as individuals. In big organization, we have the Personnel Department or Human Resources Department to cater for the needs of the internal customer. By and large, every one of us still needs to serve our fellow colleagues and others as customers. Very often they are taken for granted or ignored.
In the home, internal customers are our spouse, children, brothers and sisters and love ones. In the home, our internal customers are often again taken for granted and their needs ignored. Very often we heard of a particular person who became very successful in outside world but yet failed to acknowledge the presence of the internal customers at home. This eventually ends up in broken marriages and many other problems. The general excuse is “no time”.
Generally human beings needs are very simple.
Take away greed, the famous hierarchy “Maslow’s Theory of Needs” holds true.
For those who are not familiar with it, here it is again and it consists of five levels.

Maslow’s Theory of Needs
Lever 1 - Physiological needs. (Food and water etc)
Lever 2 – Safety needs (shelter etc)
Level 3 - Belongingness and love needs
Level 4 – Esteems needs
Level 5 - Self actualization

Of course, different individuals set their own standards for each level of meeting the needs or satisfaction before moving on to the next level.
Which level are you currently in at the moment? But do not forget your
“Internal customers” faces the same needs as well.

The customer is always right

2008-01-10T20:35:00.001-08:00

The customer is always right.
Is it true that the customer is always right?
Many a times, we face irate customers in our life, we complaint that the customer is unreasonable and many more things.

Our perception of life and people varies from person to person and very much based on our limited knowledge.
Take an example:
A man about thirty five years of age boarded a bus in London with two kids. The kids were about five and six years old. Being kids, upon boarding the bus, they started running around shouting, playing disturbing the peace in the bus. There were a few more passengers inside the bus. Obliviously, with the children running about and laughing loudly, the other passengers were upset. Inside each and every one of their heart, they would say to themselves, “why can’t the parent control the kids”. Some would even think, these kids were spoilt or the parents never teach them how to behave. Looking at the parent, he seemed to be far away dreaming, very much unaware of the noise the kids were making. He was just too preoccupied with his own thoughts.
After sometime, one passenger could not stand it anymore, got up and gently tap the shoulder of the parent and said “excuse me, can you please control your children”.
The parent suddenly jolted out of his dream or whatever his is thinking said “ooh, I am so sorry, I just came out of the hospital, the mother of the children has just passed away.”
All at once, everyone in the bus began to fill sorry for the man and his two children. They did not mind the kids running around anymore. They would rather have the kids still have whatever joy and fun before they learned that their mother is gone…
The question now is why all the passengers now can tolerate the kids. It is the same bus, same people, same kids.
Take another example:
The airline gives out discount tickets for those who travel three in a group together. (SGV3). Very often, after purchasing these discounted tickets, one of them in the group of three cannot make it for one reason or another.
One irate customer would approached the airline staff and argued “why can’t you let the remaining two of us travel, after all we have already paid for all the three tickets.”
It is just like you buy cooking oil in the supermarket, you buy two and get one free. If you give away the free extra third oil, it is of no concerned to the supermarket.
Again things is not what is seems.
From the airline point of view, the contract is not ended, the customer has bleach his part of the contract of not having three passengers.
For any fare published, the airline has to apply to the government for approval. Again in this particular case, the government can sue the airline for abusing this discounted fare.
The last customer who cannot make it, will later ask for a refund on his ticket. What value is the airline going to refund the ticket to the customer? It is the discount value? If so, the precedential first and second customer would get away with discounted tickets creating a loop hole in the system.

Can we say that the customer is wrong and unreasonable?
The customer is right because he does not have the full knowledge of the picture.
He based his judgment on his perception and experience with the supermarket cooking oil.
Again in the first example of the man whose wife passed away, we judge because we do not have the full picture. Our perception has deceived us and put us on the wrong track.
The customer is always right because they usually do not have the privilege of learning the whole picture until it is explained to them.
Things are not always what it seemed, our perception of things can be very wrong!!

Words have power.

2008-01-09T19:37:00.000-08:00

Words have power. Words can build. Words can also destory.
when you have a dog, you can say to the dog "sit" and the dog sit. You dont have to do anything, you use only words.
When you are a person in command, you say to your soldier "go" and he goes.
When you insult, scold or curse another person, your words are like a double edge sword and hurts ...
So my friend, use your words carefully. It can built or destory.
Whatever you sow is what you will harvest!!
I had a friend, who like to use negative words to teach his children.
Example. when his son got good marks during exams.
He will comment " What is so great, look at Ah Choong, he got better marks than you etc"
Though I think he meant stimulate the son to work even harder, but he uses negative words. Sad to say after many years, his son became very negative in thinking and completely fail all his exams.
He confided to his friend, " what is the use? even if I score, my father still says I am no good enough."
What you sow is what you get. If you sow negative seeds, you will get negative results. This is the Law of nature. You sow an apple, you get apple tree...
Dont play around with the mind...If you inplant negative thought to a person all the time. That person will gradually become depressed .
If you want to build, it is better to use postive words of encouragements.
Remember always...Words have Power!!

Signs

2008-01-07T20:01:00.000-08:00

How do you know what is God will for you?
Well, many people have different answers. Some says you read the Bible, others says you meditate, or some say just go to church.
I think they are all correct. But I must add one more thing, You have to looks for the "signs".
This is the natural laws and this is the pattern of God speaking to us.
You can find this pattern in the Bible all the time. Example. when Joseph wanted to divorce Mary and he was at a dilemma of just what to do,then he had a dream ( sign) from the angel of God to take Mary as his wife.
Nowadays if you tell people you had dreams or " signs" , people will tell you that you are supertitious. I think not so, if this can apply 2000 years ago , why question it now.
For non christian , we can say this is the law of nature. When your body is sick, it gives you pain (signs) .
Again when we pray, many people says their prayers are not answers..this is because they failed look for the signs... When you see dark clouds , you say it is going to rains...is this supertitious ?
In the Bible, there are many many instances, whereby God uses " Signs "to confirm his will or instruction for men.

Doing God Will

2007-02-15T20:32:00.000-08:00

God Divine Will
Before you were born. God planned this moment in your life. It is no accident that youe here. God longs for you to discover the life he created you to live here on earth and forever in eternity.
Why are you on this earth?
Is it to make a lot of money, to be successful in your job or carrier ?
Is it to be rich and powerful?
and to be always in control?
The world teaches you to get the most out your life and there are many books written on how to be a leader, self movitation, successful etc….
Pagans or non christians when they go to the temple to pray, they always ask for favors from their gods. They wanted the gods to fulfill their earthly human wants and needs.
Example. 1. asking the gods for peace and their lives to be free of suffering and sorrows
2. asking the gods for success in their bussiness or work
3. asking the gods to heals their love ones
There was once a man came to me and said. “ I have been a christian for three years but it never does me any good, cos I am still remain very poor. But now I turned to worship another god in Taiwan and he make me very rich.”
Basically, he wanted a god who can help and help him to satisfied his earthly wants and needs.

Christ never promises you a rose garden on this earth. He himself is not rich and powerful but even died as a criminal on the cross and so how can you expect to get rich and powerful by following christ !

The teaching of christ is opposite to what the world teaches. Christ teaches you to be humble and to do the will of God the father. Not your own personal will.

What is a WILL - A will is basically the wishes or plan of a person.
Christ teaches that we are on this world to carry out the will or plans and wishes of God the father. He himself is a living example even to the point of death.
Christ said “ if you want to follow me , you must died to yourself and be born again “
What this means is that you must give up all your earthly desires and plans and works only for the plans of God the father for this is what you are created for.

In the lord prayer, he said “ let your will be done on earth as it is in heaven “ But who will carry out his will or plans on this earth if not you.
In the garden, before christ was arrested and given up to the soldiers he prayed to God the father that if it is possible to change his plans so that he does not have to died on the cross. Christ being human is equally afraid of death and the suffering he is to undergo, but since it is God the Father wishes and plans that he must suffer and died on the cross, he obeyed and carried out the Father wishes till the end when he shouted on the cross “ it is accomplished and finished.”

So what are the qualifications necessary to do the will of God. Each of us are created for a specfic purpose or role to play in his plans but basically there are only two requirements the rest he will take care.
1. God the father wants you love him and be willing to let him uses you to carry out his work for him and be obedient to him.
2. He wants you be willing to serve others. All human being are his creation and you must not harm them but serve them.

The world today teaches you to be in control, powerful and how to be a leader inoder to be successful.
God the father says otherwise, he says you must be like a servant an be humble. A Servant must be always be obedient to his master . Likewise we must be obedient to God the Father and do what he tells us to do. We are just like little ants , each one of them has a little role to play in their society. Imagine what will happen if each ants have their own plans and ideas and wanted to do their own things, it will ended up in choas. Let God the Father be your Boss and you only do his work for him and he will reward you and pay you even without your asking.

Many people treated the church like a club or institution, whereby they just follows the rules and abide by they they will be okay. Similarly , the thinking if I do not break any of the ten commands I am okay. This again is a misconception. The church is not a club or institution . A club or institution is a dead body and has no feeling, whereas God the father is a living God and he wants to have a personal relationship with you. He loves you and he wants you to love him as well .If you carry out his plans for him , he will surely reward you.

If you refuse to let God to use you to carry out his works and at the end of your earthly life , God says you are useless to him and will discard you. Worst , if you refuse to carry out his works and yet destory his creations he will definitely cast you into hell. For this is the main reason he so created you so that he can used you carry out his will.

The world hates christians and even persecute the followers because christ teaches a opposite and different doctrine.
The world teaches you how to be a leader, Christ teaches you how to be a servant.
The world teaches you to take revenge , Christ teaches you to forgive..
The world teaches you how to be in control, christ teaches you to give up control and let God the father to be your Boss.

Devorah