My Kitchen Story

~ Tau Suan (Mung Beans Dessert) -  绿豆爽  ~ Ingredients: (Serve 4) Ingredients 300g mung beans 1 1/2 piece cane sugar 1.1 litres water Pandan leaves 1 you tiao (fried dough fritters) - optional Thickener 40g sweet potato starch (not flour) 120g water (Mix it and set aside) Methods: 1. Soak the beans in hot water for 30 min 2. Drain off the water, add some pandan leaves on the mung beans and over high heat steam for 10 min or until they are soft (with a bit of bite and not mushy) 3. Heat the pot and add in 1.2 litres of water with the pandan leaves and sugar. Let it boil for about 10 minutes 4. Add in the mung beans and boil for another 5 minutes. 5. Remove the pandan leaves and add in the thickening mixture. Continue stirring until the tau suan slowly thickens. Serve with fried you tiao.

~ Pickled Green Mango (Sour Plum Powder Version) -  腌青芒果  ( 酸梅粉版 ) ~ Ingredients 600g green mango 2 tsp salt 6 tbsp sugar (I used unrefined brown sugar) 1 tbsp sour plum powder Methods: 1. Peel the green mango, remove the seeds, and cut into thick slices. Add salt and stir well. Marinate for 2 hours 2. Wash off the salt with clean water, then soak in ice water for half an hour, drain the water, and set aside 3. Add sugar and sour plum powder to the green mango slices and stir well 4. Store in the refrigerator overnight and enjoy

~ Tuna Tofu Egg Cakes -  罐头金枪鱼豆腐蛋  ~ Ingredients: (Serve 2) 1 can Ayam Brand Tuna Omega 3 3 eggs, lightly beaten 1 packet soft tofu, mashed 3 tbsp fresh coriander, chopped 1 red chilli, chopped 1 red onion, chopped Salt to taste Oil for frying Methods: 1. Mix all the ingredients in a bowl 2. Heat enough oil for pan frying in a non-stick pan and add a tablespoonful of the mixture to fry till golden brown on both sides 3. Serve hot with rice or on its own as a snack

This quick recipe is perfect for lunch and dinner, or even as fillings for some Chinese snacks. This can be cooked as vegetarian dish too, just discard the dried shrimps and replaced with vegetarian oyster sauce - a savory dish where all family members will love it! ... Happy Stir-Frying! ~ Stir-Fried Turnip & Carrots with Dried Shrimps -  沙葛红萝卜炒虾米 ~ Ingredients: 2 shallots (slice thinly) 1 stalk celery (shredded) - optional 3 shiitake mushrooms (soaked and slice thinly) 250 g turnips/mengkuang (shredded) 50 g carrots (shredded) 1 tbsp dried shrimps (chopped) Seasonings: 1 tbsp oyster sauce 1/2 tbsp light soy sauce 1/2 tbsp sugar Pepper Methods: 1. Fry shallots, mushrooms and dried shrimps for 3 minutes over MEDIUM heat. 2. Add in turnips, carrots & celery. Stir fry until all the vegetables are soft. 3. Pour the seasonings and continue to stir fry until fragrant over LOW heat. 4. Dish out and served while hot.

~ Soy Milk with Cendol & Grass Jelly -  煎蕊凉粉豆浆  ~ Ingredients: 1 packet soy bean milk (700ml less sugar) 1 packet ready made grass jelly (cut into small cubes) 1 packet ready made cendol 1 big size gula melaka (dissolve over heat) 100 ml evaporated milk Methods: 1. Place grass jelly & cendol in a bowl 2. Pour soy bean milk, gula melaka syrup & evaporated milk over grass jelly & cendol 3. Mix well and chill in the fridge or put ice cubes before consuming 4. Served chilled

In this recipe, a typical Cantonese-style preparation, the eggs are lightly scrambled till just almost cooked. The heat is then turned off so that the scrambled eggs stay a little moist and mushy! ... Happy Stir-Frying! ~ Cantonese Stir-Fry Bitter Gourd with Eggs -  广东苦瓜炒蛋  ~ Ingredients: 1 medium size bitter gourd (sliced & soak in salt water) 2 small eggs (lightly beaten) 2 gloves garlic (diced) Seasoning for eggs: (Mixed into the beaten eggs) 1 tsp sugar  1 tsp soy sauce 1 tsp chinese wine 1 tsp sesame oil 1/4 cube chicken stock (dissolved with 3 tbsp hot water) Pepper to taste Methods: 1. Fry the garlic until fragrance, add in bitter gourd and stir fry for 2 minutes over MEDIUM heat 2. Pour the fried bitter gourd into the seasoned beaten eggs and mixed well in a bowl 3. Take to the pan to continue stir fry until the eggs scrambled and still slightly wet over MEDIUM heat 4. Dish out and served while hot

All it takes is eggs, onions, lap cheong & seasoning to create this simple yet delicious dish - the onion not only enhances the fragrance of the omelette dish, but also make the eggs tasted pleasantly sweet. The overall taste of this omelette dish is so robust that goes so well with both steamed white rice and hot plain porridge. ... Happy frying! ~ Chinese Fried Onions Omelet -  洋葱炒蛋  ~ Ingredients: (Serve 3) 3 medium size eggs 1/2 carrots (thinly diced) 1/2 lap cheong (skinned and dice) 1/2 onions (sliced) 2 cloves garlic (diced) 1/4 red chili (sliced) 1/4 chicken cube (mix with 100ml of hot water) Pepper to taste Methods: 1. Beat the eggs in a bowl with the chicken cube stock, set aside. 2. Fry the garlic, chili, carrots, onions in a pan until fragrant, add in lap cheong then continue to fry for 3 minute over MEDIUM heat. 3. Dish out the fried ingredients and put into the beaten eggs, mixed well. 4. Use a ladle, scoops and pour onto the pan. Fried the eggs over MEDIUM heat until

This is a wonderful way to cook Japanese egg tofu, initially fried it then dump all ingredients into a pot! You will definitely love this dish, everyone will come back and want to have more! It’s a must try recipe, yummy! ... Happy frying! ~ Enoki Mushroom with Japanese Egg Tofu Pot -  金针菇日本豆腐煲  ~ Ingredients: (Serve 3) 4 gloves garlic (chopped) 1/2 chili (chopped) 1 packet enoki mushroom (cut away the roots) 3 tube japanese tofu (cut into 1.5cm thick) Cornflour Sauces: 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp oyster sauce Pepper 1/2 tbsp sugar 2 cup water (mixed all sauces ingredient in a bowl, set aside) Garnishing: red chili (chopped) Methods: 1. Dapped the tofu with cornflour, make sure it is fully covered with cornflour and fry in the oil until golden brown over MEDIUM heat. 2. Fry the garlic & chili in a pot until fragrant, add in the washed enoki continue to fry until soften over LOW heat. 3. Add in the fried tofu, pour over the sauces and cover it with lid. Simme

Drool over this stir-fried eggplant, can serve as side dish or one of the main course. This recipe is quick and easy to prepare. The combination of savory seasonings and eggplant delivers a delicate balance of flavor and texture. Try it out and you will not be disappointed! Yummy! ... Happy cooking! ~ Chinese Eggplants with Spicy Garlic Sauce -  红烧茄子  ~ Ingredients: Eggplants: 2 medium eggplants (cut into any choice is size) 1 tsp salt 2 tsp cornflour Methods: 1. Place the eggplants in a bowl with some water, put in the salt and mix it. Set aside for 10 minutes. 2. Drain out the salt water from the bowl, add in cornflour and mix it. Sauce: 3 cloves garlic (chopped) 1 red chili (chopped) 1/2 tbsp light soy sauce 1 tsp sugar 1 tbsp oyster sauce  40ml water Spring onions for garnishing (diced) Methods: 1. Place all ingredient in a bow and set aside. 2. Pour oil in a pan, add in the eggplants and sauce. 3. Fried and simmer for 15 min over LOW heat. 4. Garnish with diced spring onions, ser

Do you like mangoes? Have you tried mango agar agar pudding? This  simple mango agar agar pudding is perfect for summer treat - luscious & sweet dessert with fresh juicy ripe mangoes. You must try this foolproof recipe which gives a firmer and smooth texture ! Yummy! ... Happy stirring! ~ Mango Coconut Agar Agar Pudding ~ Ingredient (A): 100 g sugar / 糖 250 g water / 水 250 ml full cream milk / 全脂牛奶 400ml packet coconut milk / 包装椰奶 25 g agar agar / 菜燕粉 Ingredient (B): 2 pcs medium mangoes (sliced thinly) / 芒果 (切薄片备用) Methods: 1. Hand mix all ingredient (A) for about 1 minute  2. Over low heat, stir the mixture continuously 3. When it starts bubbling, quickly leave it out from the heat 4. 1st layer with sliced mangoes evenly arranged 5. Pour over mixture (A) on top of the arranged sliced mangoes, bring it to fridge and soft hardened it 6. Repeat until you get 3 layers from each ingredient 7. Leave to set in fridge and served chilled

This rice dish is amazingly easy and scrumptious - it is great for Chinese New Year or for anytime of year! Yes, I made it the traditional way with chunks of luscious Chinese sausage, chicken meat plus aromatic Shiitake mushrooms. This recipe is a fail-proof, super easy, and crowd-pleasing dish. All of the ingredients are found in any supermarkets or grocery stores. ... Happy Steaming! ~  Steamed Glutinous Rice with Chicken (Lo Mai Gai) 糯米鸡 ~ Ingredients: (Makes about 6 portions) Marinate for Chicken 1 pc Boneless & skinless Chicken Thigh - cut into 12 portions 6 pc Mushrooms – halved & soaked until soft 18 pc Chinese Sausage 1 tbsp Sesame Seed Oil 1 tbsp Huatiao Wine 1 1/2 tbsp Light Soy Sauce 1 1/2 tsp Corn Flour 2 tbsp Oyster Sauce 1 thumb size Ginger - juice Few dashes of Pepper Glutinous Rice 2 cups Glutinous Rice – wash & soak overnight 3 cloves Garlic – chopped 5 pc Shallots – chopped 2 tbsp Light Soy Sauce 1 tbsp Dark Soy S

If you have never tried making acar before, you have come to the right page. This is another type of simple yet refreshing chilled salad - it is appetizing, sour, sweet and spicy... it tastes better when left to steep for a few days to allow the flavors to develop. You will be amazed with this recipe, wait no more and quickly  give this a try when your mood strikes ! ... Happy salivating! ~ Nyonya Acar ~ Ingredients: 300 g japanese cucumber, cut lengthwise 1.5 inch 150 g cabbage, roughly cut into big pieces 50 g carrot, peeled and cut into 1.5 inch 4 slices pineapple, cut chuck 1.5 inch 1 packet peanut candy (kacang pipang) 4 tbsp white sesame seeds, stir-fry till fragrance 1 tsp salt 1 tbsp sugar 3 tbsp cooking oil 60 ml vinegar Spice Paste: 5 shallots 6 fresh red chilies 1 tsp turmeric powder 2 candlenuts 30 ml water Methods: 1. Mix all the vegetables with 1/2 tbsp of salt, leave aside in a colander to dry excess liquid for abou