This blog is dedicated to my children, siblings , close relatives, close friends and to everyone who appreciate and enjoy the beauty of sharing. All have been tested @ my kitchen , which suits my family taste. Hope it suits yours too and thanks for stopping by.


Blog ini dipersembahkan untuk anak2 ku, saudara2 ku , sepupu2, temen2 dekat , semua orang yang menghargai dan menikmati indahnya "Berbagi". Semua resep2 ini telah di coba di dapur saya, cocok dengan selera keluarga saya, harapan besar saya, semoga sesuai juga dengan anda .Terima kasih untuk mampir ke blog saya.

Saturday, August 25, 2012

Tau Huay ( Almond tofu dessert)豆腐花

Tau huay is one of my daughters favourite dessert. It can be easily found in Singapore.Traditionally  Gypsum powder or shi gao is added into it.  Gypsum has been having some bad rep for being the cause of kidney stones.
By making it yourself, you can decided what ingredients you wanna put it. I use agar-agar as a setting agent.
Yield 8 small cups

Ingredients :
100 g dry soyabean, soak overnight, take out the thin skin.
50 g almond
1 litre of water
120 g sugar, if you like sweeter you may add up to 150 g
2 g  agar2 powder, white colour. I use 'swallow globe' brand

1. pour into a blender soaked soyabean, almond and water. Puree over high speed for 3-5 minutes.

2. Using a muslin cloth ,strain the puree  into a pan.
3. add sugar and agar-agar, bring to the boil, stir occasionally.

4. let it cool for 10 minutes, in the meantime, spoon out any bubble or skin that might appeal.
5. slowly lower to the serving bowl. Leave it for 10 minutes. Put into the refrigerator for 1 hour. Ready to serve cold

Friday, August 24, 2012


Lontong is another type of rice to be eaten with satay, gado2, soto etc.  it's not difficult to prepare  actually.

200 g rice
430 ml water
banana leaves for wrapping
Tooth pick for sealing  

Method :
1. wash the rice once only, I use Royal Umbrella Thai jasmine rice
2. add in 430 ml water and cook it at medium heat until all the water evapourated, set aside let it cool.

3.  using a pestle,  mash the half cooked rice

4. scoop one big spoon and arrange it on top of banana leaf.

5. roll it

6. keep rolling

7. keep rolling

8. sealed both ends with a toothpick, and put inside a cover pan full of water, boil for 90 minutes. take it out , and sit it vertical to allowed all the water drain out. Let it overnight.  The lontong is best to be consume the next day

Wednesday, August 15, 2012

Full moon egg

Prepare :
5 eggs at room temperature

200 g prawn meat, minced
20 g spring onion, chopped
5 g lemongrass, chopped
1 tbsp tapioca flour
1 tsp sesame oil
white pepper
2 tbsp light soya sauce

1. prepare a pan in which the 5 eggs can sit snugly in a single layer, add in water and 1 tsp of salt, then boil it for 10 minutes, turn off the stove .When the eggs have cooled, tap them gently with the back of a teaspoon to crack the shells. Peel them carefully.

Cut lengthwise. Gently remove yolks with a spoon, set the egg white aside to be use later.

2. Heat a wok, add in 1 tbsp of oil, stir fry the chopped spring onion and chopped lemongrass until fragrant, turn the heat off, let it cool

3. Skinned  the prawn , add in 1 tbsp of salt, mix well and rinse with water for 3 times, to wash away the salty taste.

4.Take kitchen towel, pat the prawn meat dry.

5. Using the meat tenderizer, minced the prawn meat.
6.Blend well minced prawn meat, lemongrass, spring onion, sesame oil, white pepper and tapioca flour. divided into 10 equal portions. put into the cut egg white, top with caviar, put inside a porcelain plate, pour light soya sauce on the plate and steam for 8 minutes. serve  hot.

Saturday, July 14, 2012


Born in Sumatra, YES this one of my favourite  childhood delicacy
Bahasa Indonesia klik SINI

You need :
1 pack of Chi Chong fun, cut into 1.5 cm thickness, steam for 5 minutes.

The coconut gravy:
into a chopper, finely chopped:
50 g shallots
20 g garlic
30 g candle nuts
1/2 tsp prawn paste (balacan)
1/2 tsp salt
1/2 tsp sugar
2 tbsp water

3 pcs Indonesia bay leaves (daun salam)
1 pcs of lemongrass
1 cm of galangal/ blue ginger
3 cups (720 ml) water

200 g mackerel fish, steam , deskinned, deboned, by using a spoon press the cooked fish meat until it become very fine.

200 ml/1 box of kara coconut cream
salt to taste

fried onion for garnishing

Method :
1. bring to boil the finely chopped ingredients with  bay leaves, lemongrass, galangal and 750 ml water.
2. add in fine cooked mackerel fish
3. add in  Kara coconut cream, lower the heat to medium, stir constantly until it simmering, add salt to taste.
4.put the cut chi chong fun in the bowl, pour in the coconut gravy, garnish with fried onion, serve hot.

Mango sticky rice

Thai delicacy, a must have dessert if you are visiting Thailand
Bahasa Indonesia Klik SINI

200 g glutinous rice
240 ml water
30 g sugar
20 ml coconut milk
3 pandan leaves
80 ml coconut milk
1 tsp granulated sugar
2 Thai honey mango
Method :
1. soak the glutinous rice for at least 4 hours

2. boil  the soaked glutinous rice with, 30 g sugar, 240 ml water, 20 ml coconut cream, 3 pandan leaves, stir it until all the water absorbed. let it cool
3. in another pan with lid, boil the water,  place a bowl with half cooked sticky rice and steam it for another 20 minutes, or until  the rice is translucent.
4. using medium heat, simmer  80 ml of coconut milk wirh 1 tsp of sugar, stir constantly.
5. cut the honey mango, serve with sticky rice and spoon some coconut milk on top of it.

Friday, July 13, 2012

GARI - Pickled ginger

GARI is pinky pickled young ginger and a traditional accompaniment to Sushi and sashimi, add a little bit of red food colouring or a slice of uncooked beet to create the lovely pink colour.


- 2 jars, pour in hot water to sterilized
- 60 g fine salt
- 220 g granulated sugar
- 125 ml water
- 240 ml rice vinegar
- 500 g fresh young ginger, thinly sliced, sprinkle with salt, stand for 1 hour, rinse under cold water to remove salt
- 1 or 2 drop red food colouring ( a slice of uncooked beet)

1. Bring to boil salt, sugar and water. removed from the stove, add in rice vinegar. add food colouring , set aside, let it cool

2. divided sliced young ginger equally into two jars , pour in cooled vinegar, sugar mixture, seal jar and keep in the refrigerated for one week and enjoy own prepared GARI.

Monday, April 23, 2012

Brownies cupcakes

If you are looking for not that moist brownies, try this one yield 10 cupcakes (44 X 35 mm souffle cup) Ingredients:
2 eggs (55 g each including shell)
150 g coarse sugar
70 g butter
30 g Hershey semisweet chocolate chips
1/4 tsp pure vanilla
70 g all purpose flour
50 g cocoa powder
method :
1. add the chocolate chips and butter to the bowl and set it over a pan of steaming water. Keep stirring until the chocolate chips melted. Set aside the bowl, and let cooled.
Preheat the oven at 170 C

2.combine all purpose flour with cocoa powder,sift twice.

3. Break the eggs into bowl of electric mixer, under medium speed, beat for 3 minutes ,add in the sugar and pure vanilla, continue beating with high speed for another 10 minutes, or until it reaches the ribbon stage.

4. fold in 1/2 part of the combined flour into the egg mixture

5. spread about 1/3 part of the #4 into the melted chocolate chip mixture

6. fold the #5 mixture back into the remaining 2/3 part batter

7. stir in the remaining 1/2 part of flour mixture

8. pour into 10 pcs of prepared souffle cup, bake for 12 minutes, or until a skewer inserted comes out just clean. Remove from oven. leave to cool and

Sunday, March 18, 2012

Backpacking Hong Kong - Macao

Just back from 5 days 4 night backpacking to Hong kong Macao on budget.

The three of us took Jetstar and stayed @ Nan Shan Hong Guest house, Causeway bay Hong Kong. The owners , Mr & Mrs Budi santoso are two Indonesian Born Chinese, very helpful couple. for booking you may contact them @ +(852)2576 6023, free wi-fi are provided. for 3 persons with the toilet inside cost HK$600/night. Near MTR, tramways , shopping centers dinning, very strategic location.

after immigration check point, go and buy octopus card from the MTR service counter, I found it cheaper n flexible to use this card compare to 3 days tourist MTR card, which cost you HK$300, and only can be used for train(MTR) , Octopus card cost  HK$150 , (50 HK$ retain in the card,  can be refund on departure day at the MTR service counter ,Hong Kong airport). This octopus card can be use for paying bus, tram, MTR or even grocery, balance can be top up at any MTR station. It's really suit the name 'octopus'
From the airport you may choose to hop on a cab, MTR or express bus, we took airport express bus, which cost  HK$40 /person / journey

Hong Kong
Free wi-fi is provided in Hong Kong, on Bus, MTR, or shopping centre.
For ladies like us, going to Hong Kong = shopping, dinning, shopping n dinning ^ ^

Dim Sum/Yum cha/点心 is a must have in Hong Kong, It's so yummy n cheap, tried  Cheers , Windsor Building, Causeway Bay Hong kong,  enter the windsor building, take the escalator, n turn  right, don't take the lift at the left but walk further  and take the lift at the left side to 5th fl (This lift only go as far as 9th floor) do have your brunch @ cheaper price start @ 11 am, they have coupon for (一盅兩件, meaning a cup of tea with two dim sums) @ HK$20/person

Another food that I personally craving is the beef noodle, wanton noodle, oh so yummy.

Go to Ladies market/ 女人街@ Mongkok, It's a kind of pasar malam, or night market。 It's open from 4 pm till midnight . alight at Mongkok MTR station, Take the E2 exit and walk along Nathan Road towards Shan Tung Street. You can find bags, clothes, super sexy lingerie ^ ^ , scarfs, shoes, cosmetics etc.Don't forget to bargain.

but  if you prefer a higher end go to lai Chi kok MTR Station ,take exit C, when coming onto the street turn around and walk back the opposite way about 10 metres and you will see the sign. You go down the alley and turn right to enter the building to Hongkong industrial centre. It's a wholesales market, but certain store willing to do retail, do ask the store owner for details.

Along Sham Shui Po St also have lots of wholesales (alight at sham shui po MTR station)

At Wan Chai , (please not confuse with Chai wan) you can find cheap bargain local market at day time.

For FO go to Citygate outlet, take  MTR tung chung line , alight at tung chung (last stop), the out let is just outside the MTR station.

Sight seeing
Disneyland, take Tung chung line MTR from Hongkong station . alight at Sunny Bay, transfer to Disneyland

The Peak , take tram or MTR toward Central, walk to Garden garden Rd, you can choose tram, cab or bus #15 to go to the Peak, where the  madame Tussuad's wax museum located. Stunning view of Hong Kong city day n night, It is reachable by  tram Cab and Bus #15.

The Avenue of Stars ( 星光大道), modelled on the  Hollywood walk of fame  is located along the  Victoria Harbour waterfront , alight at Tsim Sha Tsui MTR Station, Exit F, walk toward Salisbury  Rd, slight left.  If you take a cab , tell the driver that you are heading to  the new World (新世界),  other attractions at there are, Museum of Art, Space  Museum, Cultural Centre and Clock Tower .The promenade commands a stunning panoramic view across  Victoria Harbour. At night it is a popular viewing place for the Symphony of Light display. It is a good place to go to see the glamorous stars of HK.

If you bring young kids go to ocean park. How to go there? board The Citybus Route 629 runs daily from Admiralty MTR Station

Take the tram, get the excellent view and lively street live of Hong kong from one point to another(HK$2.30) . pay the fare only when you alight the tram.  Octopus card can be used.

It is said that when the Portuguese sailors landed at the coast just outside the temple and asked the name of the place, the natives replied "媽閣" (Mandarin Pinyin: Māgé). The Portuguese then named the peninsula "Macau". in Chinese 澳門(Mandarin Pinyin :Au men) means "Inlet Gates".

How to get there from Hong kong?
Take  MTR towards sheung wan 上環, last stop, exit "D"  take the lift to 3rd floor, buy return tickets at Beng sheng /明星, it's said that belong to late Indonesian Chinese Nyo Beng Seng, It's cost between HK$280-290 on weekdays,  weekends ticket will be cost more. The on sales tickets is very close to  the departure time, do go directly to the westbond ferry terminal. It takes about 1 hour to reach Macao.

You can enjoy Macao without gambling at the Casino, make used of all the free ride to and fro Casino.
after the immigration check point, turn right with the sign, bus n taxi, if you want a free ride,  across through under pass, you will greet by all kind of free Casino Bus, hop on to Venetian, grand Lisboa, the sand etc. Cab also available paid by meter , or you may hop in a bus, fare start from MOP$3.2, they accept HK$ (1 HK$ = 1.03 MOP$),  the local is very helpful to guide you to the tourist destination.

The Venetian® Macao-Resort-Hotel , take a free shuttle bus towards the hotel, and back to ferry terminal, if you wish to change to other destination.

From Ferry terminal take the free shuttle bus to Hotel Lisboa, from there walk toward Senado square, the local said 新马路(xin ma lu),  is a paved area in the centre of the former Portuguese colony of Macau, China, enclosed by the buildings of the Leal Senado,  Do try Portuguese egg tarts @pastelaria Koi kei and buy some local foods.

the General Post Office, the public toilet below the stairs is very clean., if you wish to go back to Ferry terminal from here, take bus #10A

St Dominic Church.

Walk further up from the Senado square, passing lots of shop , you will reach St. Paul's Ruins - the local said Tai Sam Pá (大三巴), the main attraction of Macao, refers to the ruins of a 16th century complex in Macau including of what was originally St. Paul's college and the Cathedral of St. Paul .
nowsadays, It's an altar to the city.
Beside the church is a small Na tcha temple.
There are many more place to visit at Macao, as I only stayed for 1/2 day and was rushing back ke Hong Kong island for a last day shopping at Citygate outlet, so that's the places that I visited.
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