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Sunday, December 30, 2012

Homemade Long Yuk (Yuk Kon)

Homemade Long Yuk

This is one recipe I have wanted to do long ago but I guess I  KIV it for too long and finally made it today.  Chinese New Year is coming soon and this is one of the favourite items to have in the house  and also  as a CNY gift to friends and family members.  It is very expensive now as it can cost RM80/= a kilo!   I more or less followed the recipe given by my sis-in-law Pat who has done it before and also increased the quantity of the meat.

It turned out alright but my husband said something is missing and I supposed the 'long yuk' has to be BBQed to get that special flavour  instead of doing it in the oven.  Not bad for the 1st time and I am pleased with the result.  Took some to the office for colleagues to sample and everybody agreed it was good!

I wish everyone a Very Happy New Year  and may 2013 bring you all happiness, good health and good fortune! 

                                    The meat will leave the sides of the tray on the 1st 20 mins .

600gm  minced meat (tender part)  with some fats
2  Tabsp fish sauce
1   tsp dark soya sauce
1  1/2 Tabsp soya sauce
2  Tabsp cooking oil
150 gm sugar
1  Tabsp cooking wine ( I use rose wine)

Option:    I  made another batch of  'yok kon'  by adding a pinch of 5-spice powder, 2 tsp of  red
                 bean curb solution (lam yue), replace one tabsp of the soya sauce with oyster sauce.
                 The result was better.

1)     Put minced pork and all seasonings into a big bowl and use chopsticks to stir in one
        direction untuk meat becomes gluey.
2)    Spread the mince meat onto a big tray. Use 2 trays if not enough.  Put a plastic sheet on top
       and use a rolling pin to flatten the meat to a thin layer (2mm).
3)    Bake in oven for 20 mins. at 125 deg. C on bottom rack.  There will be some liquid in the pan.
4)   Take out the meat and cut them into squares.  Place the 'long yuk' onto the wire rack and
      put back the tray to catch the drippings.  Bake on middle rack  for 20 mins or more at 180 deg. C.
      Flip over to the other side to bake for another 10 mins.
      Do watch the oven and not burn the meat.  Enjoy!

This photo shows the 2nd attempt on this recipe.  Notice that I have made this thinner but the texture is a bit tough probably due to baking the 'yuk kon' too long or not enough fat in the meat.   I prefer the thicker version.  600gm raw meat yields about 400 gm cooked meat.

Monday, December 24, 2012

No Fail Banana Muffins

Merry Christmas and a Happy New Year to everybody!  May you all be blessed
with happiness and good health for the coming year.

Made these muffins this Christmas morning.  I call this the No Fail Banana Muffins as it is so easy to make and indeed yummy too. Thanks to Jenny Chan who kindly shares this recipe.


2 cups plain flour                       )
1 1/2 tsp sodium bicarbonate     ) sieve 3 times
pinch of salt                               )

4  ripe bananas (Montel size)    )  mash and mix together.  Set aside
1 cup brown sugar                     )

6 oz melted butter                       )
2 eggs                                         )   mix and beat well

1 tsp vanilla essence                   )

Some walnuts.


1)     Mix all ingredients together well with a spatula. ( Add in chocolate chips/raisins if desired).
2)     Spoon into muffin cups - 2/3 full. Sprinkle walnuts on top and bake for 20 to 25 mins
        at 180 deg.C  depending on the size of your muffin case. Test with a skewer.

Note:   I added in 1/2 tsp of cinnamon powder.

Thursday, November 8, 2012

Water Lily

This is my little red fish pond with water lilies in bloom.  I hope I can take a photo of  the bee sucking the honey from the flowers.

Monday, October 29, 2012

Tangerine (Kaat Chai) Syrup

I found another new recipe to try today.   The original recipe calls for 5 kg of  kat chai fruits and that is a lot.  I reduce the quantity and this is what I can get from 1 kg of the tangerine.  Mix a tablespoon of it  with water and it becomes a soothing and refreshing drink on a hot day.  This syrup drink is especially good for the throat.  Recipe courtesy from a colleague's future mother-in-law.

I was at the baking shop to buy some flour and I chanced upon the packet of jelly powder.  Adding this to the syrup drink would make a nice dessert.

I purposely buy this lemon squeeze to make my job easier.  Costs only RM10/- at the wet market.

Tangerine Syrup

1  kg tangerine (kaat chai) - sqeeze out the juice
500gm  rock sugar  (2 packets)
1 orange - juice only
1 lemon  - juice only

1 packet jelly (optional) -  Follow instruction as stated in the packet.


1)        Wash all the fruits and let them dry completely.
2)        Extract the juices from the fruits separately.  Do not mix them together.
3)        Boil the tangerine juice and sugar in a pot on low heat for about 1 hour. To stir the mixture until
           the texture becomes gluey (texture is something like honey).
4)       When almost done, pour  in the orange and lemon juice and continue stirring it evenly. Off fire.
5)       Let cool and store in a clean dry jar.  Serve this syrup with water or add in ice cube with the jelly.

Saturday, September 29, 2012

Dragonfruit Agar-agar

1 packet dried agar2 strips (20 gm)
1 dragon fruit
sugar to taste
3 screwpine leaves (pandan leaves) - optional
1.2 litres  ml water or as per instructions printed in the packet.


1)     Wash the agar2 strips.  Put the agar2 strips and pandan leaves into the water and boil until it dissolves.
        Add sugar and off the fire.  Sieve the mixture.
2)     Cut the dragonfruit into small cubes and set aside.  Take 1/3 of it and run through a sieve to get the
        juice.  Pour the juice into the agar2 mixture to give it the red colour.
3)    Put the remaining dragonfruit cubes into desired moulds and pour in the agar2.  Let  cool before
       putting them into the fridge.  Enjoy!

Assam Flavoured Prawns

Another suggestion of cooking prawns from friend Jo. They are yummy too.


7 big prawns - washed and deveined
1 heapful of tamarind paste (assam ko) mix with 1/4 cup water  -   Mix together & add in
                                                                                                     2 tabsp of  sugar                                              

2 tabsp of tomato sauce
2 tabsp of chilli sauce
Lea & Perrin sauce - a few dash
1 tsp sugar (to taste)


1)      Marinate the prawns in the tamarind liquid  for at least a few hours.
2)      Take out the prawns and sieve the tamarind mixture. Set aside.
3)      Heat up the pan and put in some oil.  Pan fry the prawns until cooked on both sides.  Dish out.
4)      Using the same oil, put in the tomato sauce, chilli sauce and sugar and stir for a while on low fire.
          Pour in the tamarind mixture.  Add in the prawns and a few dash of  the Lea & Perrin sauce.
          Stir for a while and they are ready.

Shanghai Mooncake

Today is Mooncake Festival and here is my blog to celebrate this occassion.  I have not made  mooncakes for quite a number of years but this year I have decided to make these Shanghai mooncakes.  It is very easy to make these as  the lotus paste can be bought from the baking shop.  The salted egg yolks are the 2nd batch  of duck eggs  from the salt solution which I used in my earlier blog.  I am happy that  friends and colleagues like these moomcakes.

Friday, August 24, 2012

Salted Eggs

                                                        My Smiley face salted duck egg

Here is my smiley face salted duck egg.  It is my first attempt on making these salted duck eggs.  Shared the 1st egg with colleagues today and received  good comments from  them.  Nothing beats making your own since you know what you put into the recipe.  I have also tried with 2 chicken eggs and will show you the photo later.


15 duck eggs
1 kg. coarse salt
Enough water to cover all the eggs


1)      Cean the duck eggs and let dry.
2)      Boil the water and put in the salt until dissolve.  Let cool completely.
3)      Put the eggs into a clean dry glass container.   Pour in the salted water to cover the eggs.  The eggs
         will float.  I put in a samll glass sauce plate on top of the eggs so that they are submerged in the
         salted water completely.  Lable the date and wait for one month.  If you do not want the eggs to be
         too salty, 21 days would be perfect.

 This is the salted chicken egg which I preserved for 38 days.  Though it is not as nice looking as the salted duck egg, it does taste almost the same. 

 These duck egg yolks are the 2nd batch of  eggs from the same salt solution I used earlier.  I left them in the solution for 30 days.   I used these egg yoks to put in my Shanghai mooncakes.

Sunday, August 19, 2012

Char Siu Pork Ribs

Found another simple way of making Char Siu pork ribs, recipe given by my good friend Josephine.  Made them for dinner last night.  Very nice indeed.


1 kg pork ribs - cut into 2 in. length  (Ask the butcher for the soft bone ribs which is more tender)

2 heapful tabsp of  'char siu' sauce (I use Lee Kum Kee char siu sauce)  ]
2 tabsp of soya sauce                                                                            ]     Mix together  -  (A)        
2 level tabsp sugar                                                                                 ]

400 ml water (approx.)

5 pips garlic - slightly crushed & peel off skin
2 tabsp oil


1)       Wash the pork ribs and drain away excess water.
2)       Marinate the porks ribs with (A) for a few hours, preferably overnight.
3)       Heat up the oil in the wok/pan.  Put in the garlic.   Lay the pieces of pork ribs onto the wok.
          Turn the ribs to brown the other side.
4)       Mix the water with the remaining marinate.
          Pour liquid into the wok and cook covered on low fire for about 1/2 hour, turning the meat
          after 15 mins.
          The pork ribs are done when the liquid is almost dried up.     
5)      Enjoy! Finger licking good! 

 Same recipe but I used pork belly.  Cook the whole piece of pork belly.  When done cut it up and pour the sauce over it.

Sunday, August 12, 2012

Lor Hon Guo Herbal Drink

We have been having very hot weather and that calls for a cooling drink.   So  I made lor hon guo sweet soup as recommended by my friend Josephine. Taken  hot or put in some ice and you get a refreshing drink.  The lor hon guo cost about RM1.20 each for a small one whereas a big one would cost about RM3.00.  The lor hon guo is usually sweet (if you are unlucky you get a bitter one!).  All the ingredients can be purchased from the Chinese pharmacy shop.


2 small lor hon guo  -  wash and break into 2
a bunch of kum cho
5  candied dates (mud choe)
10 red dates
2.5  litres water

1)     Put all ingredients into the slow cooker and boil for 6 hours.  I did not have to add any extra sugar.
        ( Add sugar if you find it not sweet enough).
Note:   You can also add in dried longan to this soup.

Friday, August 3, 2012

Bistro Cheesecake

I would like to share this lovely cheesecake recipe. It was given to my husband when he was in Melbourne during his university days. It is a very solid cheesecake which is delicious and my children just love it.

Bistro Cheesecake

8 oz digestive biscuits - crushed   (shortbread is best)
4 oz butter
Add some crushed nuts if you wish.

500gm  Philadelphia cream cheese  (at room temperature)
2 eggs  (room temperature)
1 cup sugar
1 tsp. of vanilla essence


1.     Crush biscuits.
2.     Melt the butter on low heat.  Combine with crushed biscuits and spread evenly onto a 9" diameter  
        loose bottom pan. Put into the fridge.
3.     Cream the sugar and cream cheese over hot water in a double boiler until very smooth.
        Use a wooden spoon.
4.     When sugar and cream cheese have combined, remove the basin from the hot water and add in
        unbeaten eggs, one at a time.
5.     Stir in eggs in slowly and when combined with mixture, beat it gently until very smooth and creamy.
6.     Add in vanilla essence.
7.     Place the filling into the biscuit crust and spread evenly over the whole pan.
8.     Bake at  175 deg. C for 30 mins.  (Top should be firm and lightly browned).  Let cool in the oven.
        Put in the fridge for at least 3 hours or preferably overnight.

Sunday, July 22, 2012

Stewed Pork with squid strips

Another simple and easy to cook dish from a friend.  Tastes even better if eaten the next day.

1/2 kg  of pork belly (I used pork ribs which I found in my freezer)
some dried squid strips
1/2 knob of  garlic - chopped
1 small thumb size piece of ginger - give it a smash and cut into strips
1 tabsp sugar                               )
1 1/2 tabsp of oyster sauce          )
1 tabsp of soya sauce                  )     mix together  (A)
1 tabsp of dark soya sauce          )
enough water to cover the meat   )


1)       Put garlic, ginger and squid strips onto bottom of  pot (I used a clay pot) place the meat on top.
2)       Pour liquid (A) into the pot to cover the meat.   Stew the meat on low heat for 30 mins. 
          Turn the meat on the other side and continue for  another 30 mins. or a bit longer if necessary until
          done.   If you are using pork belly, cut up the meat before serving.

You can replace pork belly instead of ribs. Same way of cooking with the whole piece of pork belly.  Cut it up when done and pour the sauce over it.

Wednesday, June 27, 2012

Har Cheong Fried Chicken

Came across this 'har cheong' sauce in the supermarket and decided to try this recipe.  I added some cornflour but it didn't turn out crispy.  Needs some improvement on this.  If I make this recipe again, I will replace the garlic with shallots.


2 chicken thighs - cut into smaller pieces
1 tabsp of chopped garlic
1 1/2  tabsp of 'har cheong'
1  1/2 tabsp of sugar
some oil


1)      Heat the oil in the wok.  Put in the garlic and fry for a while followed by the 'har cheong' on
         low fire.
2)     Continue frying the sauce for awhile.  Dish out.
3)     Marinate the chicken pieces with the sauce and sugar for at least an hour.
4)     Deep fry the chicken until cooked.

Sunday, June 24, 2012

Egg Tea Soup Dessert

Made a pot of this dessert this morning and shared it with my colleagues.  I am sure a lot of people especially the youngsters have not tasted this Egg Tea Soup dessert before.  I too have not eaten this since when I was a teenager.  It is a sweet dessert.  One can find it in a those kind of eateries selling sweet dessert.  Do not be confused with those kind of tea eggs (with cracked egg shells in tact) which are commonly sold.  Those are savoury.


1 packet of Egg tea ingredients - get from Chinese Pharmacy shop. 
1.5 - 1.8  lit. of water
A few hard boiled eggs, shelled (set aside)
Sugar to taste


1)         Boil the packet of  tea ingredients in the water in a slow cooker for 6 hours.
2)         Put the in the eggs and sugar to taste.

Note:  If you are not using the slow cooker, boil for 2 hours and add a bit more water.

Monday, June 18, 2012

Red Bean Curd Chicken

Another simple way to cook this chicken wings.  All you have to do is to marinate the chicken wings
with a few cubes of red bean curd (lam yue) for a few hours or overnight.  Pan fry them on low fire until golden brown.  Cover the pan for 10 minutes so that the chicken wings won't be too dry.  Remove the cover and continue frying until done. 

They can be roasted in the oven too.  Put a piece of foil onto a baking tray and arrange the chicken wings on the tray.

5 chicken wings.  Cut into 2 and remove the tip.
3 pieces red bean curd (lam yue)

Saturday, June 16, 2012

White Fungus Dessert

Tasted this dessert long time ago at a pot luck gathering of my line dancing group.   Loved it instantly.    So here is the estimated recipe.


1  1/2 whole white fungus (suet yee) -  soak in water for a few hours.  Cut away the hard bottom part.
Gingko nuts (bak kor) - about 15 
1.5 - 2  litres of water
rock sugar or sugar to taste
pandan leaves (optional but they give the dessert a very fragrant smell)


1)        Put the white part of the white fungus into a blender.  Press the blender button just 
           to cut them into smaller pieces.
2)       Crack the gingko nuts and peel the skin.  The easy way to peel the skin is to soak the nuts in
          water and the skin will come off easily.  Cut the gingko nut to remove the centre filament which
          is bitter.
3)       Put the white fungus, gingko nuts, pandan leaves and the water into a pot and boil for at least
          1  hour.   Last add in rock sugar to taste.  Enjoy!

Tuesday, June 5, 2012

Boiled Chinese Pear dessert

Another boiled  fruit dessert and this time is the Chinese pear.  This recipe serves two portions.  You can
also use a big green  apple  instead but have to add in some rock sugar as the green apple is a bit sour.


One big Chinese pear -  peeled and cut into cubes.  Discard the centre.
3  small candy dates or 2 big ones (Mud choe) 
400 ml water

Optional -  You can also add in a little bit of dried white fungus (suet yee).  Soak it in water. 
                  It will expand.   Cut out the top part only and discard the hard stem.


1)      Put all ingredients into the slow cooker and boil for at least  4 hours.  Serve it hot .  It is so
         refreshing when served cold on a hot day.

Saturday, June 2, 2012

Boiled Apple with Aloevera dessert

A simple dessert which is easy to make.  To get the flesh of the aloevera, first cut away the thorny
sides of the leaf.  Then slice off the skin of  one side of the leaf.  Use a metal spoon to scoop out the transparent flesh.


One big green apple -  peel the skin and cut into cubes
1 or 2 pieces of Aloevera  -  flesh cut into smaller pieces
20 pieces dried red dates
some rock to taste

400 ml water


1)    Put all the ingredients into a slow cooker and boil for 4 hours.  The apple will
       disintegrate into the water.  Enjoy!

Saturday, May 26, 2012

Chinese Roast Pork (Siew Yoke)

We had this piece of  roasted 'siew yoke' for dinner today.  This is my 1st attempt at making this Chinese roast pork (siew yoke).  I saw it on a TV food programme and since it looks quite easy, I have decided to give it a try.  The taste was right though the skin is not  100% crispy and I would need to roast it a bit longer the next time. I added in one piece of  'lam yue' and 5-spice powder which are not in the original recipe.


1  piece of pork belly - 750gm (more or less up to you)
a piece of ginger and some spring onions

Shao Shing wine (Chinese wine)
a bit of salt
1 piece of red bean curd (lam yue)
1/2 tsp of 5 spice powder

Coarse salt  -  4 tabsp or more, enough to cover the whole skin


1)      Boil some water in the wok and add in the ginger and spring onion. This is to take away the
         'pork' smell in the meat.   Put in the piece of pork belly for  about 10 mins.  Take out and
         put it into a bowl of cold water.
2)     Take out the meat and pat it dry.  Puncture the skin with a fork or any sharp object.
         Rub a bit of salt, lam yue and 5 spice powder onto the meat.  Add in the Shao
        Shing wine.  Cover it with cling wrap and leave it in fridge overnight.
3)     Take out the meat and put it onto a piece of foil paper in the baking tray.
4)     With the skin facing up, cover the top of skin with the coarse salt.  Bake it in the oven at 150 deg. C
        for 1 hour.
5)    Take out the tray and remove the hardened piece of salt from the meat. Discard the salt.  Put back the
        meat into the oven and roast for another 45 mins. at 200 deg. C.
        Just make sure that the skin is all 'blistered up'  otherwise that part will be tough.
6)   Remove siew yoke from the oven and rest it for 15 mins. before cutting it.

Saturday, May 19, 2012

Peanut Porridge

This peanut porridge recipe is for my daughter.  No hard and fast rules about the ingredients.  It is up to you to add whatever you like.  The recipe can serve 5 portions. The basic ingredients are:- 

1 1/4 cup of  rice

1)      A cup of  raw peanuts 
2)      Some dried anchovies  (washed)
3)      A piece of  preserved 'tai tau choy' -  about 3" (washed and cut into strips or cut into 6 pieces)
4)     1/2 cup of dried shrimps  -   (soaked for 10 mins. and washed .. set aside)
5)     5 medium size dried Chinese mushrooms - (soaked until soft, wash and cut into strips)
6)     Optional :    cuttlefish strips,  small dried oysters


1)     Boil the peanuts in a pot of water for at least 1/2 hours.  Set aside.  Wash them after that.
2)     Wash the rice and put in a slow cooker.  Add in about 2 lit. of water.
3)     Put some soil in the pan/wok and fry the dried shrimps and anchovies.  Dish out.
4)     Put all ingredients into the slow cooker.   Turn on to high and cook for 5 hours.  Most of the time
        there is no need to add salt as the preserved salted 'tai tau choy' is enough to flavour the