my mummy's corn soup

cny @ koh
I'm eating my mum's style corn soup as I type this recipe. This corn soup brings back fond memories of my mummy and her superb home cooked food. * can't wait to hug you mummy! *
Many people love her corn soup and have asked her for the recipe. Of course her daughter has to know how to make it! LOL. It taste like the chinese restaurant's corn soup. Even better! ^___^
( 1 serving- i can eat it all myself..haha)
1 canned cream corn
3 shallots, minced
Soy sauce, mushroom seasoning or vegetarian osyter sauce and pepper to taste
a few drops of sesame oil
1 egg white
1/2 teaspoon cornstarch mixed with 2 teaspoons water
1/2 cup water or vegetable broth
water chestnut, 5, diced finely
dried shitake mushroom, 3 pieces, chopped finely
1.Soak mushrooms in hot water. Squeese out the water before mincing it finely.
2. Fry onions or shallots in oiled pan until golden brown. Add mushroom and continue frying for 1 minute. Add soy suace, pepper and mushroom seasoning.
3. Add diced water chestnuts and continue frying for several seconds.
4. Pour in the can cream corn. Add 1/2 cup of water or vegetable broth into the can and pour the liquid out.
5. Allow it to cook for 1-2 minutes before adding the corn starch mixture. Give the cornstarch slurry a quick re-stir and add to the soup, stirring quickly to thicken.
6. Pour the egg white into the soup before turning off the fire.
7. Drizzle in sesame oil. Top it with chopped green onions if you want.
~Serve immediately when its warm~~


CNY @ LLCC & Birthday celebration weekend

It was a BZ, busy weekend!!!
As you can tell from these pictures, I had an extremely fun time. *wheeeee*
(this chinese-style suit is tailor-made from Shanghai ;p)
In the evening, the Chinese New Year celebration included features like:

lion dance, martial arts stunts, qi gong shows, songs, dance...not forgetting 4 rows of food!

Several of us continued enjoying the night with Settlers Board game.
And ended the night by eating Tang yuan in hot ginger soup perfect for the cold night.
Have a wonderful (fire) Piggy New Year!
The NEXT DAY......
after a few hours of sleep, it was time to make Taro cake for...
wongs and lims b
wongs and lims b2
Rachel's cam has the option of taking 10 pictures continuously every 3 seconds.
With this awesome feature, we placed the camera on the chair while we practiced all kinds of looks:
seductive, angry,mysterious, innocent, happy,chirpy.....
Aren't these pictures spontaneous and cool?! ^____^
the crazy ladies (quoted from Rach)
the crazy ladies
heart friends ^___^
heart friends


Vegetarian Yu Sheng

Just came back from...
hawaiian night
I'm stuffed with Hawaiian food &
Asian potluck.
This is what I made for vespers:::
Yu Sheng "Lo Hei" = abundance + growth
This is a must-eat dish in the Singaporean or Malaysian house. Chinese New Year at home (in Singapore) would never be complete without eating this. Now that I'm here in the US, there's no choice but to DIY. I made this dish 2 years ago but I vaguely remembered what was done. Hence, I had togo back to my old sources to come up with this...
AND, not to boast, i LOVE it!!! It's my keeper recipe.
~YUM~ ;p
Yu sheng lo hei
So, what is Yu Sheng Lo Hei?
Just like turkey in the US, there is a central dish in the dinner festivities. Lo hei is basically a shredded veggie salad featuring yu sheng raw fish. Today, you can make it vegetarian by using agar strip or vegetarian coconut fish. Basically everyone grabs a pair of chopsticks and starts tossing the salad by lifting the ingredients up in the air and then dropping it down onto the plate (don't forget those chants in Chinese...or at least start yelling out some good wishes or something positive like that). The higher you're able to lift the ingredients, the wealthier (or is it luckier?) that you will be. This can create quite a bit of havoc on the table given you'll often miss the plate underneath, but it's all part of the experience. Actually, every ingredient in the salad is supposed to represent something, be it prosperity, fortune, or whatever
For example, these are some of the yusheng ingredients and symbolism......
Cooking oil:May all things happen according to your wishes :油水多多
Green Lime :Best of luck and best of prosperity :大吉大利
The Spices of Life' - A packet of pepper powder and a packet of 'five spice' powder ::May good luck be ahead of you :::一本万利
Savoury flour chips fried to golden brown :::May the ground you thread on be covered with yellow gold :::满地黄金
8 Steps to Present the Yu Sheng
Meanwhile, we must be particular about the way we present the dish. Whenever a waiter hold out a type of ingredient, he would say something auspicious. There are 8 steps to bring forth the meaning of getting wealthy.
1st step: Say Gong Xi Fa Cai 恭喜发财 (getting rich) and Wan Shi Ru Yi (to be smooth sailing) when putting down the Yu Sheng on the table.
2nd Step: Say Da Ji Da Li 大吉大利 (to be very auspicious) when adding limejuice to the ingredient.
3rd step: Say Nian Nian You Yu 年年有余 (to have a surplus every year) and Long Ma Jing Shen (to enjoy great health) or nian nian you yu ( abundance ) when placing fish onto the main plate.
4th step: Say Yi Ben Wan Li 一本万利 (business to be flourishing) or dao di man tang ( abundance everywhere) when putting pepper and five-spice powder to the Yu Sheng.
5th step: Say You Shui Duo Duo 油水多多 (business to be flourishing) or shun shun li li ( everything flows smoothly) when adding golden cooking oil and sauces to the Yu Sheng.
6th step: Say Jin Yin Man Wu 金银满屋 (to obtain abundant wealth) when sprinkling the golden peanut powder.
7th step: Say Sheng Yi Xing Long 生意兴隆 (business to be flourishing) when sprinkling the sesame powder.
8th step: Say Man Di Huang Jin 满地黄金 (to obtain abundant wealth) when adding the thin golden membrane. A waiter who follows the eight steps above will be managed to please the customers to a great extent. Before he leaves the table, he will say with a broad smile, May everyone here see their fortune rise higher with each toss.You won't be able to resist it when you are told to start mixing the dish by tossing it in the air - the higher the better!
ok, after talking so much about it, here's the recipe in brief terms::
1 white radish
5 carrots
3 cucumbers
1 packet of vegetarian gluten & red strands ( this is an essentail for my yusheng. that i bought from 99 Ranch Market at Roland heights) OR vegetarian mock fish seasoned with sesame oil and vegetarian oyster sauce. If don't have, use coconut agar strips. If non-vegetarian, use fresh raw salmon fish
4 stalks Chinese parsley, cut into 1/2 in lengths, remove stems
1/4 cup toasted sesame seeds
1/4 cup dried lemon or orange skins, chopped fine
kaffir lime leaves, 4, choped fine
0.2 in fresh ginger, chopped very fine
thin strips of fried yam/ taro
egg roll skin, 3, cut into squares and deep fried
pomelo pieces, 1/2
grinded peanut, 1 tablespoon
1 cup plum sauce, 1/2 cup lemon juice, 1 T sesame oil, pepper, five spice powder, 1/4 t sugar, 2T honey, 1/4 c vegetable oil
1. Prepare the radish, carrots and cucumber using the shredder. Remove the skin of radishes and carrots but leave the skin of the cucumber on. Wash the cucumber and start grading. Grating by hand is tedious. If you are making large quatities, there is a hand-operated machine called Benriner that can be purchased. It makes grading easier and saves time.
NOTE: It is important to squeese all the water from the vegetables. Alternatively, you can microwave it to dry up the moisture.
2. Place all the ingredients nicely in a circle.
3.Just before eating, use the 8 steps to present to guest and they will be delighted. If not, place the mock fish in the center and the rest of the vegetables radiating from it. Sprinkle sesame seeds, fried chips and parsley.
!kung hei fat choy!


Gong Xi Fa Chai!

We went to Roland Heights (chinatown) today!cny @ Happy veggie garden
yummy food & good company...

cny 2 veggie garden

ever eaten "chou" tofu???

cny eating smelly tofu

church happenings...

cny church2

cny church

who's going to wash all the dishes after potluck?

cny dishes

aren't they COOL "dishwashers"?

*wink* ^____^

cny @ koh

have been eating way TOO MUCH

& trying to remember to take pics...

cny sat night

Once again, have a great year ahead...

and cheers to a new beginning!

LOVE & HUGS *___*


kueh lapis beras

kueh lapis beraskueh lapis beras

I suddenly felt like making this, after steaming the Nian gao. I guess I'm in a "steaming" mood. lol. ^___^
50g sifted rice flour
120g sifted green bean flour
220g sifted tapioca flour
300ml thick coconut milk
150ml water
few drops of coloring (5 colors)
420 g sifted sugar
300ml thick coconut milk
150ml water
1. Mix seasoning together. Bring to a boil and stir until sugar dissolves. OR, microwave it for 90 seconds.
2. Combine all ingredients except food coloring. Stir until mixture is smooth. Stir in seasoning (from step 1)
3. Divide batter into 5 portions. Stir in a few drops of coloring to each portion to get 5 different colors of batter.
4. Grease baking tin. Place baking tin in steamer and steam for 5 mins. Pour in 1/3 cup of the first color batter and steam for 5 mins or until slightly firm. Repeat the layering and steaming with a different color of batter for each layer.
5. After pouring in the last layer, steam for 15 mins to cook through. Remove and cool. Cut into serving pieces.

"Nian Gao" New Year's cake (taiwanese)

Nian gao ( 'Sticky cake 'or 'Year cake' translated literally from mandarin) is traditionally eaten during Chinese New Year. There are numerous varieties of nian gao.Since this VERY simple recipe was taught by Jesse, a true-blue Taiwanese, it is a Taiwanese style nian gao.;p It is a sweet, stretchy, and sticky pudding made with glutinous rice flour and brown sugar, flavored with rosewater or red bean paste. The batter is steamed until it solidifies and served in thick slices. It can also be served fried. After niangao has been cooked, cooled and cut, coat it with flour and pan fry My mum likes to place two pieces of yam between nian goa before frying.
If you've never made Nian Gao before, you really have to try this! Only 3 ingredients!
nian gao taiwanese
1 cup Glutinous rice flour,
(Basically, the ratio of flour and sugar is 1:1. However, if red bean paste is used or sweetened red beans, decrease the sugar ratio )
1 cup soft brown sugar
(sieve it well to remove lumps/ brown sugar is used for the brown color effect)
red bean paste or red beans
(i used the instant red beans beans paste usually used in bingsu or korean shaved ice dessert. However, you can steam or boil the red beans)
If you want it softer and eaten on its own, add 1/2 cup of water. However, if you want to fry it, the nian gao has to be thicker. Hence, 1/3 c water is used.
Grease pan with oil
Sieve sugar. Mix flour, water and sugar together. Add in red beans.Stir until all the lumps disappear.
Steam for 1/2 hour.


heart shaped agar agar

Happy Valentine's Day!
Happy Friendship Day!
pandanpandan agar taro agar agar yam
PICT3507 PICT3425
Alright, it's not 14th Feb in the US but a friend in Australia just msn me; "Happy Valentine;s day!"
I was inspired by Yohana's yam and coconut agar agar and decided to try it out! It's my first attempt with fancy agar agar and learnt quite a few things 'on-the-job'.
When I brought this to potluck, someone mentioned, "Who'll be the first one to touch or cut Cherry's heart?" In the end, I cut it up because everyone were shy or scared or ? don't know.. lol.
Thanks, Yohana for this description!!
(cut-and-paste from her email: to make the strip-look heart with alternating layers of yam and coconut.)
"Cherry, you need two parts of agar agar. One part with coconut milk and the other with yam paste. Take some coconut jelly and pour into the heart shape mould and let it set. It will be a thin layer. Unmould the white jelly and cut into strips and then put back the strips into the heart pan , alternating with empty parts so that the yam portion can be poured in.First you pour a layer of white agar agar into your heart pan and let it set. Take out the set agar agar and cut into strips then lay back into the heart pan. Then you pour the balance agar agar e.g. 300 gm. each of white then alternating with the yam colour. Make sure each layer is more than half set before pouring in the next. If it's fully set, use a fork to scratch the surface so that the next layer will stick on. Continue till the agar agar layering is finished."
Actually, another way that can be done is to slice the white coconut agar into strip and remove the alternating layers before pouring in the yam agar. Cool it in the fridge until set before adding the next layer. Alternate with different flavors.
For the heart-shaped one above, the same method is used. First add yam agar into a heart mold and refrigerate it until set. Unmold and add it into a larger heartshaped tin and add the coconut agar around. Alternate with different flavors to get a cool look!

Tutti-Frutti Cookies

Today, baby Zoei Toh and I baked tutti frutti cookies! YUM! She couldn't stop eating them. lol. *_^

Isn't she cute!!!

( didn't have my Digital camera and had to use my cellphone to take these pics)

zoei 1

Okee, i chose this recipe because of the rave reviews on Little Corner of mine blog. It was Pusiva's recipe. I modified it because I'm not a fan of desiccated coconut and substituted with almond powder instead. In addition, i added vanilla and almond essence and decreased the sugar by half. It turned out just right because the mixed fruits were pretty sweet.

zoei 2

1 cup plain flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/4 cup sugar
1 egg
8 almonds, chopped very finely
1 cup mixed fruits to give its colorful look ( bought from Loma linda market)
vanilla essence, 1 tsp
almond essence, 1/4 tsp
Sift together flour, baking powder, and salt. Add almond powder. Set aside.
Beat together butter, vanilla and almond essence and sugar until light and fluffy.
Add the egg and beat again.
Stir in flour mixture and mixed fruits.
Mix until dough forms.
Shape into rolls and wrap them in wax paper or cling film.
Refrigerate for at least 4 hours or overnight.
Slice the dough logs into thin slices with a serrated knife. OR shape them any way you like...like the way we spelled "ZOEI"
Place on ungreased tray.
Bake them at 175° C (350F) for 10 to 12 minutes or until pale golden.Remove and let it cool on wire rack.


vegetarian wontons

A refreshing hike...
@ Mount Rubidoux
Hiking @ Mount Rubidoux
followed by delicious (vegetarian)WON TON noodle soup night!
wonton night
We made way too many wontons to stuff into our asian stomachs' *wink*
Brief recipe for 150 wontons...
Filling ingredents:
dried mushroom, soaked and diced
water chestnuts, 1 can
1 box of TOFU or vegetarian pork paste (we used both types)
green onions,minced
garlic, minced
shallots, diced
carrots, chopped
seasoning: soy sauce, black pepper, corn starch, sugar, sesame oil, salt, ginger powder, vegetarian oyster sauce
What we did: Fry garlic and onions until golden brown. Add chopped carrots, mushrooms followed by water chestnuts. Stir in green onions and seasonings. Divide into 2 portions. Add vegetarian pork paste into one and mashed tofu in the other. (mashed tofu does not need to be cooked). Allow it to cool before wrapping. Fold each wrapper in half to form triangle and use egg white or water to stick the edges. Press edges to seal and shape
Boil or deep fry them:)
Boiling the wontons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the wontons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
Deep-frying the wontons: Heat oil for deep-frying. Add wonton in small batches and fry, turning occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
~~Wontons can be prepared ahead of time up to the cooking stage and frozen. Thaw before cooking.~~
Other stuff to go along with the soup...
bok choy, egg noodles, vermicelli, bean sprouts, mushroom, sliced carrots, sliced baked tofu bean curd, chinese parsley,
Sauce: for dipping the wonton(Kar's recipe!)
Mix lemon juice, soy sauce, ginger powder, garlic powder


Yam puffs!!!

yam puffs

Here's the Yam Puffs recipe that I promised to post up earlier; along with the various pictures of Yams, sweet potatoes, etc. Everyone liked this recipe so much that there was a "guessing game" going on that night- to guess all the ingredients! LOL. *_* Thanks for the compliment, Andy and Han- that this is one of the best dishes I've made! & Danny for saying that its "restaurant-like!". *grin* ;) Anyways, anything "fried" and crispy is always nice, right!?

small taro

large taro
called "RED YAMS" in the US ( but in singapore, we call it sweet potatoes)
yam red
yams purple
ok, now that we're on the same page, check out the picture of LARGE TARO! that is what we'll be using for this recipe!*wink*

ingredients: (filling)

anything goes! mixed vegetable, turnip, veggie beef bits, mushroom, garlic

seasoning: pepper, sesame oil, soy sauce

thickening: corn flour, water

Method: Filling: Heat up the wok with oil and fry minced garlic till fragrant. Add in the rest of the ingredients and seasonings. Stir fry thoroughly before adding thickening. Dish up and keep aside.

yam puffs3

we made it into different shapes...and they didn't fall apart while frying! Variation: add the filling over the top of the empty taro ring or heart.


wheat starch, 40g + boiling water, 40g, Yam, steamed, 150g, sugar, 1 dsp, 5 spice powder, 1/2 tsp, lye water, 1 tsp, oil, 1 tsp, pepper, dash, baking powder


Skin: pour wheat starch in a bowl. Add boiling water to form a dough.Mash steamed yam in a bowl. Add in cooked wheat starch dough and knead evenly. Add in remaining ingredients and mix well. Divide dough into small portions and enclose each with filling. Deep fry yam puffs until golden brown.


yam puffs1

vegan breakfast banana muffins

Do not be fooled by the word 'vegan' OR its appearance!
These sugarless, healthy muffins make a delightful sweet breakfast treat!
vegan banana muffins
Combine in a mixing bowl:
2 cups mashed bananas
1/4 cup soy milk
3/4 cup chopped dates
2/3 cup chocolate chips
2 t vanilla
1/2 t salt
2 T almond butter
1/2 t cinnamon powder
Mix well and add:
2 cups quick oats
1/4 cup semolina flour ( or 1/2 C oat flour)
1/2 cup chopped walmuts
Shape into 12 muffins by rolling into mixture into balls. Spray PAM before adding the balls into the nonstick muffin pans. Bake @ 350F for 30 minutes or till bottoms are golden. .

Stir fry royal rice cake & seaweed salad (korean)

I've been searching for rice cake recipes to cook the rice ovalettes that i bought from the korean market. Jin (korean friend) told me how she would make it and just when I was about to use her recipe, I came across this Royal Rice Cake (Gungjung Ddeokbbokki in Korean) recipe from My Korean Kitchen blog. It seemed like chinese cooking. Hence, I used her recipe and modified it a little.
Result: nice! *_*
(verified by ...Candy, Alice, Jayce..*wink*)
korean rice cake
rice cake, 1 bag
carrots, 3, sliced thinly
green onions, 3 bunches, chopped
chilli, 1, sliced thinly
1 onion
5 cloves garlic
7 fresh shiitake mushroom
TVP beef chucnks: marinated overnight with seasonings like sesame oil, sugar, salt, vegetarian oyster sauce, soy sauce
(red or green bell peppers- did not use b/c i didn't have it then)
sesame oil
mushroom seasoning
chilli paste
1. slice all the vegetables
2. Since cake was hard, i poured hot water into it and allowed it to soak for 5 minutes.
3.preheat the wok and fry onions and garlic in oiled pan.
4. Add the carrots and cook until soften.
5.Add TVP beef, followed by mushrooms and seasonings.
6. Remove from pan.
7. Add rice ovalettes and green onions into oiled pan
8. Finally, add the rest of the cooked ingredients.
seaweed salad
~~simple ~~done in a jiffy ~~ marinated overnight~~in salads or soup~
After pouring hot water over the seaweed and washing it thoroughly,
...:::Mix everything together:::...
rice vinegar, sugar, soy sauce, pepper, ginger powder(dash), sesame oil, sesame seeds


OREO® Fruit "Tart"

We made fruit tarts for several members in church last sat. These tarts are "instant" and good. BUT I find it a little sweet.
My advice: omit the 1/4 cup sugar!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar(omit!)
2 cups thawed COOL WHIP Whipped Topping
1 OREO Pie Crust (6 oz.)
4 OREO Chocolate Sandwich Cookies, finely chopped
2 cups assorted fresh fruit pieces
Vanilla essence, 1 teaspoon
(aprioct jam) Preserves, glaze
BEAT cream cheese, vanilla and sugar in medium bowl with electric mixer on medium speed 1 min. or until well blended. Gently stir in whipped topping.
SPREAD into pie crust. Top with chopped cookies and fruits. (Have fun decorating!)
Glaze the top of fruits with preserves.
REFRIGERATE until ready to serve. Store the leftover tart in refrigerator.

peach icebox cake

peach icebox cake
I bought this recipe book called, "fabulous cakes and deserts" for Jayce and I. Hence, whenever she makes anything from it, I get very excited. *smiles* Her peach cake is impressively delicious but she kept saying that "its very easy to make." I didn't believe her but when i checked out the recipe, i realized that it's actually really easy! LOL ;)
It was supposed to be "mango icebox cake" but she substituted it with peach. Hence the name Peach icebox cake. ;p
a can of peaches ( 6lb)
75 finger biscuits
500ml, 2 cups canned peach juice
2, 225g (8oz) packs cream cheese
500ml (2cups) double cream
375 (3 cups) powdered sugar
1. Dip 25 of the finger biscuits one a time into the peach juice. Arrange in a 30x20x5 cm ( 12x8x2 in) cake tin, with the tops of the biscuits facing down.

2. Using an electric mixer, beat together cream cheese and double cream. Gradually add sugar and beat until mixture is smooth. Divide the cream cheese mixture into three equal portions.

3. Spread a layer of cream cheese mixture over the finger biscuits. Arrange 1/3 of the peach wedges over the cream cheese mixture. Dip 25 more finger biscuits, one at a time, in peach juice and layer over the mangoes. Spread another layers of cream cheese mixture on the finger biscuits and arrange another layer of peach on top.

4. Dip remaining finger biscuits in juice and arrange on top of peaches. Spread remaining cream cheese mixture on the finger biscuits. Arrange remaining peach wedges on top. Chill 4-5 hours, or until firm, before serving.

** finger biscuits are often used to add a crunchy texture to desserts. They are sold in packets in supermarkets. If finger biscuits are not available, substitute with pound cake or savioardi biscuits.

*peaches in this recipe can be interchangeable called mangoes

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.