Saturday, 30 June 2012

Sweet Potatoes & Glutinous Rice Balls served with Coconut Milk

26 June 2012 marked the day of my new beginning of life.  Is my marriage registration day with Simon and from here we begin our new chapter of life. 

To begin this sweet moment and sweet memory, I am inspired to make do with the Chinese traditional way of dessert – Glutinous Rice Ball or “Tang Yuan” in Chinese. 

“Tang Yuan” is a kind of Chinese dessert made from glutinous rice flour that mixed with a small amount of water to form balls and is then normally cooked and served in boiling sweetened syrup.  “Tang Yuan” also well-known with its traditionally eaten together with the family by the Chinese families.  The round shape of the glutinous balls symbolizes togetherness.  It won’t be left out during the major Chinese Festivals, for example the Chinese New Year eve, Winter Solstice, etc and of course it will also serve on the wedding days.

To make it out of the ordinary, I have added sweet potatoes and also the some different colors on the rice balls to make it brighter and tastier.  This is my first experience to serve it with coconut milk instead of the traditional way with sugary syrup.  To my surprise its churn out great!

This is my first dessert recipe which I shared on my blog and I hope this dessert will bring you back to the “sweetest” moment of life too!


(A) The Dough
200gm glutinous rice flour
Some water
Food Coloring (I chosen red & yellow) – optional

(B) The Syrup
4 cups of water
2 tbsp of sugar (you may add in more or less, is up to your taste)
300gm of sweet potatoes, cut in cubes
300gm coconut milk
1 slice of ginger
A pinch of salt

  • Pour the glutinous rice flour in a bowl and slowly add in water bit by bit until the mixture becomes a texture of dough.
  • Knead the dough with a little of warm water till it smooth.
  • You may divide the dough into few portions according to how many types of colors you wish to make.
  • Add in the coloring to every portion and rub again till it well-blended and smooth.
  • Pinch off pieces from the dough and roll it into small balls.
  • After all done, prepare a pot of boiled water.
  • Pour in all the balls into the boiling water and boil for until they are floated or cooked, this step took about 5 minutes. 
  • Once done remove from pot and let it drained.
  • On the other hand, prepare another pot of water to boil.
  • Add in ginger slice, sugar and add in sweet potato cubes and let it simmer in low heat until the sweet potatoes soften.
  • Then add in the cooked glutinous balls
  • Off the fire and add in coconut milk and a pinch of salt to taste.

You may serve in hot or leave it to cold and chilled in the fridge for cold serving.

Sunday, 17 June 2012

Curry Fish with Mix Vegetables #SundaySupper

Happy Father’s Day to all macho Daddies!
I feel extremely excited as this is my first posting for the #SundaySupper with a Special theme – Perfect #Sunday Supper Father’s Day Menu!
Origin from a country that rich of varieties of cultures from the mix races of Malays, Chinese, Indians, etc - we are always explored to other races signature dishes or menus especially spicy food.  Curry is one of them and become one of my dad’s favorites too!  As the chef at home, my mom always explores her cooking skill with different type of curry.  Curry fish is one of it and remember my Dad used to mix the curry gravy with his white rice.  Even though he has left us when I was 18 but is still fresh in my mind how delicious it when Dad feed me with a spoon of rice mixed with curry gravy when I was as young as 5-years old, my first attempt on spicy curry.   From there onwards, I also have a special “attractions” on curry too!  Thanks to my Dad for discovering me to such a wonderful dish.  I Love You, Pa!
In Malaysia, Fish Head Curry is one of the popular dishes but I prefer to cook with the fish body instead of the head onlyJ.  Red snapper or Malaysian literally name it as “Red Fish” is my choice for this recipe.  To enhance the taste of the fish, I marinate and fry it before I add it into the curry.  Of course, I won’t forget to add in with some assorted vegetables.  I hope you will like it too!

(A)   Seasoning for the fish

600g fish, washed and cleaned
2 tsp salt
2 tsp of squeezed ginger juice
1 tbsp of sesame oil
1 tbsp of corn flour
(Marinate for 15 minutes)

Oil to deep fry fish

(B)       The Curry

2 tbsp of cooking oil
5 onions, chopped finely
5 cloves garlic, chopped finely
2 slices ginger, chopped finely
2 stalks lemon grass, flattened
1 packet of fish curry paste, mixed with 2 bowls of water
20g curry powder (this can be substituted with tumeric powder)
200ml coconut milk
2 medium size brinjal, cut into chunks
6 ladies finger
1 quarter size of cabbage
4 tomatoes – 1 cut into 4 pieces
Some salt to taste

Some of  the ingredients 
Brinjal & Ladies Finger
  • Deep fry the fish, drain and keep aside.
  • Heat oil, sauté onions, ginger and lemon grass
  • Add in curry powder and toss
  • Add in curry paste mixed with water and coconut milk, let it boil for 1-2 minutes
  • Add in all vegetables and let it simmer in a low heat
  • Lastly, add in the fried fist and cook for another 10 -15 minutes.
  • Once done, add in some salt to your taste.
  • Remove from wok or pot and serve while it’s hot.

Vegetables were added into the curry

                              Curry Fish with Mix Vegetables are ready

Curry fish goes perfectly with plain white rice. For those who want some transform, you can try it with plain rice noodle, noodle or even spaghetti.

Here is the list of the rest of members from #SundaySupper 
on their menus for Father Day’s

Father’s Day Brunch:

Dad’s Omelette Bar Small Wallet Big Appetite
Peanut Butter and Honey for Father’s Day Breakfast Yummy Smells
Healthy French Toast In the Kitchen with Audrey

Dad’s Favorite Soup, Salads and Bread:
Phil’s Pasta Tuna Salad The Watering Mouth
Simple German Potato Salad and Wiener Wursts German Foodie
Roasted Beet Soup Vintage Kitchen Notes
Dad’s Cornbread Magnolia Days

Father’s Day Favorite Main Dishes:
Dad’s Favorite Roast Beef Mrs. Mama Hen
Sonoran Hot Dogs Damn Delicious
Bacon Stuffed Jucy Lucy Burger Are you Hungry?
Spicy Roasted Salmon in Coconut Sue’s Nutrition Buzz
Dad’s Pride-of-Mobile Fried Oysters Pescetarian Journal
Smoked Baby Back Ribs Girl in the Little Red Kitchen
Grilled Pork Chops with Tarragon Butter Tora’s Real Food
Beef Tongue in Tomato Sauce Basic and Delicious
Bibim naeng myun Kimchi Mom
Chicken Biryani Soni’s Food for Thought
Brown Rice and Black Beans Mama’s Blissful Bites
Bacon Recipes for Dad Momma Cuisine
Roast Beef Roll Ups Daily Dish Recipes

Dad’s Sweet Tooth:
Bread and Butter Pudding Cositas Bonitas
Tin Roof Sundae Ice Cream famfriendsfood
Coconut Cream Pudding Chocolate Moosey
Rich & Fluffy Banana Pudding Parfait The Meltaways
Black Forest Cheesecake Cravings of a Lunatic
Macadamia Nut Cookies Pippi’s in the Kitchen Again
Peach Cobbler Bars Juanita’s Cocina
Iced Cookie Bars That Skinny Girl Can Bake
Pudim Molotoff, Portuguese Meringue Pudding Family Foodie

Saturday, 9 June 2012

Crunchy Mixed Nuts Cake

This recipe is special meant for those who do not like creamy type of cakes and I am one of them J !  Munching nuts could be an additive but how would it taste if we added in a cake? 

I have chosen walnuts, almonds and pistachios to blend in with butter base cake. 
Why these 3 types of nuts?  Walnuts – one of the best plant sources of protein, rich in fiber too.  It bring together with almonds that are lower in saturated fat and contain many other protective nutrients.  How can we miss out pistachios for its delicious and its color to brighten up your cake?

You will love the combination – the crunchy nuts with the butter base that comes along with some coffee essence and chocolate milk.  It’s definitely a best choice for tea time.  Trust me, when you have done with the first piece, you certainly will look for the second piece.

It is a rather simple recipe and an easy home-made cake.  I am sure you will like it.  I have to go for my tea break now! 


150g butter
150g brown sugar
3 eggs

150g high protein flour
50g self-raising flour
100g chocolate milk
1 tsp coffee essence

50g walnut
50g almond
50g pistachio
(Toast and chop)

  • Preheat oven
  • Beat butter and sugar till whitened.
  • Add eggs – one after another, combine the mixture with first egg before adding the second and the third egg. Beat well.
  • Pour in Ingredients (B) and continue to beat until well-blended.
  • Lastly, add in Ingredients (C) or mixed nuts.
  • Pour the batter into a greased tray.
  • Bake at 170◦C for 40 minutes or till it cooked.

Sunday, 3 June 2012

Steam Dark Soy Sauce Sesame Chicken Mushroom Rice

Even though I have missed this weekend #SundaySupper with the theme of “Celebrating Family Heritage”, but it has brought me to those day’s sweet memories, where all family members used to enjoy the cook from the ‘chef’ of the house – our beloved late mother.

Suddenly, I have this thought of dish that she used to cook for us and she described it as “easy & simple making” recipe that save time and steps.  I really missed it so much as I didn’t have a chance to taste the same after she had left us.

This is a simple recipe which is suitable for all those busy mommies out there.  I have changed the recipe from normal white rice to brown rice, where I am a regular for brown rice.  Surprisingly, it turns out great with dark soy sauce and sesame oil chicken that stir-fried with the mixture of dried mushrooms and button mushrooms.  You may add-in a splash of Chinese wine (Shao-Xing wine) to enhance the taste.

This dish is so high on taste and low on effort that it has become a favorite to me and my husband now.


2 cups of brown rice, washed & soaked for half-an-hour
½ of a chicken, chopped into small pieces
8-10 slices of ginger
8 medium size of dried mushrooms, soaked until soft, then cut 1 to 4 pieces
1 can of button mushrooms (350gm), cut into half size
2 tbsp of cooking oil

Seasoning (chicken):
4 tbsp of dark soy sauce
2 tbsp of normal soy sauce
1 tbsp of oyster sauce
3 tbsp of sesame oil
2 tsp of sugar
(Marinate chicken for at least 20 minutes)

A splash of Chinese wine (Shao-Xing wine) - optional

  • Heat oil in a wok until it turns hot
  • Add in ginger until its turn brownish
  • Add in the marinated chicken and start to toss
  • Add in the 2 types of mushrooms and splash in the Chinese wine (Shao-Xing Wine) then continue to toss for another 10 minutes.
  • Remove from wok.
  • Prepare rice with water in a tray to be placed in the wok or steamer to start steaming.
  • After about 10-15 minutes of steaming or it’s has half-cooked, used a fork to loosen-up the rice.
  • Pour in the chicken with mushrooms together with all gravy on top of the rice and continue to steam about 20 minutes or until it is cooked.

Sliced ginger
Seasoned Chicken
Soaked & cut dried mushrooms
Button mushrooms - cut into half size

Add in seasoned chickens and toss
Half-cooked dark soy sauce chicken with mushrooms
To prepare rice in a tray to steam
Steam Chicken Rice is ready