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.

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

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

There are so many variations to the banana fritters recipe and I must say my favorite are those fritters that are packed with banana, not overly sweet with a rich texture.  Commonly known as Jemput Jemput Pisang /  Kodok Pisang  is a deep fried snack prepare from an easy to make batter. These delicious tasty treats make a great teatime snack and will satisfy any craving you may have, though it is quite greasy. The preparation can be as simple as you want it to be, just bananas and flour. However, there are many other ingredients that can be added to enhance the taste and texture such as grated coconuts and brown sugar. Also with added rice flour which can allow it to stay crisper for a longer period of time. Try this out! It's really special and I'm sure you will love it! ... Happy deep frying! ~ Jemput-Jemput Pisang ~ Ingredients: 6 medium size ripe bananas, mashed 70 g self-raising flour 30 g rice flour 20 g glutinous rice flour 3 tbsp sugar A pinch of salt Oil for frying * m

2015 CNY SPECIAL - Yes, I am excited on the coming CNY, the most important festival in Chinese calendar! My kitchen suddenly is piled high with many ingredients to prepare for its coming - home making some of the laboring bite size festive snacks are simultaneously fulfilling, a fun way to welcoming this day! ... Happy CNY! ~ Crispy Seaweed Crackers ~ Ingredients: 1 pkt popiah skin Seaweed Sesame seeds Egg Methods: 1.  Place one piece of popiah skin on the board, spread with egg and lay over the seaweed. 2. Spread another layer of egg, sprinkle with sesame seeds and lastly place one more piece of popiah skin over. Make  sure it is properly stick. 3. Use a scissor to cut into rectangle shape. 4. Deep fry over low heat until golden brown.

2015 CNY SPECIAL - Yes, I am excited on the coming CNY, the most important festival in Chinese calendar! My kitchen suddenly is piled high with many ingredients to prepare for its coming - home making some of the laboring bite size festive snacks are simultaneously fulfilling, a fun way to welcoming this day! ... Happy CNY! ~ Sesame Egg Twists ~ Ingredients: 300 g flour 1 tsp baking powder 50 g sesame 75 g sugar 50 g planta margarine 2 eggs Water Methods: 1. Sift flour with baking powder. 2. Add sesame, margarine, sugar to the sifted flour in a big mixing bowl and make it to a dough. 3. Set aside for 30 minutes. 4. Flatten the dough with a rolling pin to 1mm thick, cut into rectangular shape of 5cm x 1.5cm strip. 5. In the center of the strip, cut a line and fold in the strip at one end through the cut line. 6. Deep fry over low heat till golden brown.

2015 CNY SPECIAL - Yes, I am excited on the coming CNY, the most important festival in Chinese calendar! My kitchen suddenly is piled high with many ingredients to prepare for its coming - home making some of the laboring bite size festive snacks are simultaneously fulfilling, a fun way to welcoming this day! ... Happy CNY! ~ Kuih Loyang (Beehives Biscuits) ~ Ingredients: Without Coconut Milk: 200 g glutinous rice flour 200 g rice flour 200 g corn flour 200 g sugar 10 eggs 200 g water 20 g sesame seeds With Coconut Milk: 200 g glutinous rice flour 200 g rice flour 200 g corn flour 200 g sugar 10 eggs 500 ml coconut milk 20 g sesame seeds Methods: 1. Lightly beat the eggs with sugar, do not over beat the eggs until bubbles risen. 2. Combine sesame seeds and all the flour gradually, add in water / coconut milk in between, make sure the batter is not over beat. This is to avoid bubbles to develop on the biscuits during frying. 3. If there are lumps in the batter, sieved it through to a sm

2015 CNY SPECIAL - Yes, I am excited on the coming CNY, the most important festival in Chinese calendar! My kitchen suddenly is piled high with many ingredients to prepare for its coming - home making some of the laboring bite size festive snacks are simultaneously fulfilling, a fun way to welcoming this day! ... Happy CNY! ~ Crispy Cornflakes Strips ~ Ingredients: 1 pkt popiah skin 1 egg Cornflakes, blend into powder Corn oil Icing sugar Methods: 1. Place one piece of popiah skin on the board, spread with corn oil and use a chopstick to loosely roll up into strip. 2. Seal the edges with egg, make sure it is properly stick. 3. Take out the chopstick slowly from the strip, use a scissors to cut into pieces in syncline angle. 4. Deep fry over low heat until golden brown. 5. Lightly shake the powdered cornflakes evenly on the strips using your fingers, make sure it stick to the strips. 6. Sprinkle with powdered icing sugar. 

2015 CNY SPECIAL - Yes, I am excited on the coming CNY, the most important festival in Chinese calendar! My kitchen suddenly is piled high with many ingredients to prepare for its coming - home making some of the laboring bite size festive snacks are simultaneously fulfilling, a fun way to welcoming this day! ... Happy CNY! ~ Kok Chai (Mini Peanut Puffs) ~ Ingredients: Puffs dough: 300 g flour, sifted 125 g corn oil 50 g water Peanut fillings: 300 g roasted peanuts, finely pounded 100 g sugar 30 g toasted sesame seeds Methods: 1. Prepare the peanut fillings and set aside. 2. Put flour in a mixing bowl, make a well and add the oil to form a dough. 3. Slowly add in the water and knead to a more smoother and softer dough.  4. Do not add in all the water at once. Add in half, knead and add a little water when needed. 5. Flatten the dough with a rolling pin and mould it with a round ring.  6. Place it over a puff cutter, put in the peanut fillings in the middle then press the cutter and slo