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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.