Monday, December 28, 2020


In fact, I have no plans to share this recipe, a plain mantou recipe.  That is the reason why I did not snap any step by step preparation pictures.  This mantous are soft, spongy, fluffy and chewy.  It is also not difficult to make.  The most crucial point is to make sure that the dough is well kneaded until pliable and window pane stage.  You can omit the coconut milk powder.  The mantous are not sweet and can be served with savoury dishes like braised meat or just taken plan.

Actually, it is quite similar to Mi Koo [Steamed Pink Buns], but this recipe uses less sugar and instant yeast.  Try using this recipe if you prefer a low sugar and low yeast recipe.  The mantous do turned out good.
[makes 8-9 Buns]
500 gm low protein flour or pau flour
2 tbsp coconut milk powder
6 gm instant yeast
50 gm castor sugar
1/4 tsp salt
290 ml lukewarm water
some extra water if dough is too dry
1 tsp shortening [optional]
some cornstarch flour for coating
  1. In a big bowl, put in all the dry ingredients [except cornstarch flour] and water.  Mix ingredients with a pair of chopstick.  Mix and knead with hand into soft, rough dough. Cover and rest for 5-10 minutes.
  2. Add in shortening if using.  Continue to mix and knead with hand using a combination of motion [knead, rub, pull and roll] until soft, smooth and elastic [about 20 minutes].  Shape into a ball, cover and leave to rest until double in size.  This takes about 10 minutes.
  3. The proof dough has lots of small air pockets. Punch down and knead for another 5-10 minutes until smooth and elastic.  Divide into 8 equal portions [depends on how big you wish to make the buns].  Roll each portion into balls.  Coat with some cornstarch flour. Place buns on a parchment paper. Arrange in a steaming tray, cover to proof until double in size about 20-30 minutes.
  4. Brush dough with some pink colouring water [mix pink colouring with some water] before steaming.
  5. Bring water to boil in a steamer.
  6. Steamed buns in steamer over high heat for 20 minutes.  Off heat, leave buns in steamer for 5 minutes before removing to cool on wire rack.

Monday, December 21, 2020


2021 Winter Solstice [Dongzhi Festival], I prepared these glutinous rice balls in sweet syrup. A little different from the past Kuih Ee [Tang Yuan 汤圆 ] that I have prepared. There are various versions to make them and unending recipes to follow. All turned out to be cute lovely round Tang Yuan, that are chewy and  edible.  Great to enjoy with the sweet, gingery flavour soup.  Ample choice of recipes that you can follow.

The difference here is mainly the syrup, which uses Brown Sugar In Pieces [冰片糖]. For those who are not familiar with this type of sugar, below is a description which I have obtained from Google: "Brown sugar in pieces is a traditional sugar used for desserts in Southern China. These delicious bars of Brown Sugar are made from sugar cane which enhances the colours and flavour of Chinese style desserts. The ingredients are Cane Sugar (85%) and Water.
For this recipe, I have used 2 pieces with about 800 ml water.   It is rather sweet but goes well with the kuih ee.  Just adjust the water portion to suit you preference for the sweetness that is acceptable to you.
This recipe is adapted from K L Liew Youtube Video with slight modifications.
Ingredients for Syrup
800 ml water or more according to preference
2 pieces of the brown sugar in pieces 
4-5 blades of screwpine [pandan] leaves
a few slices of ginger
  1. Bring water, pandan leaves and ginger to boil in a soup pot until aromatic.  Add in the sugar and continue to boil until sugar dissolves.  Taste to adjust the sweetness according to your preference [the sweetness should be able to flavour the glutinous rice balls].  Leave to cool before use, then remove the pandan leaves and ginger slices.  
Ingredients For 5-Colour Glutinous Rice Balls [Tang Yuan]
300 gm glutinous rice flour [+-]
10 gm rice flour + 100 gm water [to be cooked]
pink colouring
green colour - 5-6 pieces screwpine leaves + 100 ml water
yellow colour - 50 gm pumpkin puree
blue colour - 50 pieces blue pea flower [bunga telang] + 100 ml water
50 ml water or more to knead into a soft and pliable dough
  1. Blend screwpine leaves with water.  Squeezed and strained to obtain the pandan juice.  Set aside.
  2. Boil blue pea flowers with water until it is of dark blue colour [indigo colour].  Strain away the flowers to obtain the blue solution.  Set aside until required.
  3. Mix rice flour with water in a small saucepan.  Boil over low heat, stirring constantly into a thick paste of runny consistency.  Immediately, mix into  the glutinous flour.  Rub with your finger tips.  Divide into 5 equal portions [estimate amount].
  4. Take one portion of the flour, add the pandan water gradually.  Meanwhile, knead to incorporate into a soft and pliable dough.  You may not use up all the pandan juice.
  5. Take one portion of the flour, add the blue pea flower water gradually.  Meanwhile, knead to incorporate into a soft and pliable dough.  You may not use up all the blue colour water juice.
  6. Take one portion of the flour, add the pumpkin puree gradually.  Meanwhile, knead to incorporate into a soft and pliable dough.  You may need to add some water if it is too dry.
  7. Mix the remaining flour with about 50 ml water or more into a soft and pliable dough.  Divide into 2 portions.  Set aside one portion for white colour and add a drop of pink colouring to the remaining portion.  Knead until the dough is pink in colour.
  8. NOTE: you may have to add a little more glutinous flour if the dough is too wet, soft and sticky.
  9. Shaping of Kuih Ee [Tang Yuan] - take a portion and divide it into smaller portions and roll each one into a round ball.  Place in a tray or plate.  Do the same until all the dough are shaped into round balls.
  10. To Cook The Rice Balls - Bring a big pot of water to boil then drop in the shaped rice balls in batches to cook.  Once the rice balls floats up, they are cooked.  Use a serrated ladle to remove them and drop them into a pot of cooled boiled water before dropping them into the syrup.
  11. Scoop tang yuan into small bowls to serve.

Friday, December 18, 2020


A great idea to prepare this dish, Braised Soy Sauce Chicken.  I would suggest to make more of this and reserved it to serve with steamed rice, blanched noodles or even as a stuffing for steamed buns.   Serve in various ways, it would be good all through because the braised chicken and sauce are both delicious and tasty.  Just assembled it by serving it whole or in shreds with a spread of the sauce over rice, noodles and buns.  The sauce gravy is savoury sweet.  
This recipe is enough to braise about 300 gm  chicken wings [middle section] but I prefer to cook chicken whole legs or drumsticks.
[serves 2 with rice]
1 chicken whole leg [large size] - cleaned and pat dry
2 cloves garlic - sliced
5-6 pieces ginger sliced
1 piece rock sugar or several small ones
2 tbsp light soy sauce [good quality soy sauce]
1 tbsp oyster sauce
1-2 tbsp Shaoxing wine
  1. Heat a non stick wok, add some cooking oil, saute ginger and garlic until aromatic. 
  2. Add in chicken piece [meat side down] to fry until golden brown on both sides [you may not be able to brown every part of it]. 
  3. Add in all the seasoning, rock sugar and water.  Bring to a rolling boil for 5-10 minutes.  Lower heat and let it simmer until the chicken whole leg is cooked through.  Occasionally, remove cover to turn meat to coat with sauce, for even colour and cooking.
  4. Add more water if it dries up but the chicken is not cooked yet.  Braised a little longer until the gravy is of runny consistency.  Thicken sauce with cornstarch water.
  5. Dish up, garnish with spring onions.  OR
  6. Cool and shred the meat into shreds and serve with rice.

Thursday, December 17, 2020



It is not the first time that I cooked this rice dish using Embryo Rice.  I have not shared this rice dish earlier as I did not take some step-by step pictures of it to share with readers here. 
Just love this One Dish Meal recipe and would not mind preparing it often.  It is a simple, quick and easy to follow recipe, yet the result is more than satisfactory.  You would not stop at just eating a bowl of it as it is really delicious, tasty and fragrant. Smells really good and tastes awesome.
I believe children and the elderly would love this rice for its aroma and taste.  If you have the time to prepare a soup, feel free to do it or serve it with some sliced cucumber will suffice.
Here, I have used only 1 deboned chicken whole leg, but you can certainly used more up to 2 pieces of it.  You can also used any parts of the chicken. For the rice, I used Kurau Embryo Rice from Kuala Kurau Rice Mill.
[serves 3-4] 
250 gm Embryo rice or any white rice - washed and drained 
1-2 deboned whole chicken leg - cut bite size pieces
1-2 stalks of spring onions - cut long sections
some chopped spring onions and red chillies for garnishing
1 knob ginger - sliced [use more if you love ginger]
3-5 cloves garlic - peeled and sliced
40 ml sesame seed oil
250 ml hot water or according to your usual measurement to cook rice
2 tbsp oyster sauce
2 tbsp cooking wine
1.5 tbsp dark soy sauce
1/2 tsp chicken stock granules
a few dashes of white pepper 
1 tsp salt to taste
  1. Heat a non stick wok, add sesame oil [about 40-60 ml], fry ginger until aromatic over medium heat.  Then add in the chicken pieces.  Continue to stir until chicken pieces have firmed up and turns whitish.
  2. Add in the garlic, continue stirring as you add in the seasoning ingredient.  It smells really good with the combination of sesame oil with ginger and garlic. 
  3. Add in the uncooked rice, stir to combine.  If it is not to dark in colour, add in a bit more dark soy sauce for colour.
  4. Dish up the fried rice into a steaming tray.  Add 250 ml hot water and slightly more if necessary.  Stir to mix well.
  5. Bring water to boil in a steamer,  place fried rice mixture in the steamer and steam over high heat for about 35-40 minutes or until rice cooks through.  Stir rice after water is almost dry.  Sprinkle some more water if the rice is not cooked through.
  6. Cover to steam until rice is cooked.  Remove cover, stir in the spring onions for added aroma and fragrance.
  7. Put back cover, off heat and leave until serving time.  Serve with chopped spring onions and cut chillies or chilli sauce.