Wednesday 16 September 2015

Soy Bean Curd ( Tau Foo Fah ) 豆腐花

Soy Bean Curd ( Tau Foo Fah ) 豆腐花

Recipe source :  Adapted from Rasa Malaysia

"Tau foo fah" or soy bean curd is an all-time favourite in my family. We used to buy this sweet dessert from a hawker who goes around our housing estate in a tricycle. 

Made from soya bean, it is rich in protein. It is soft and silky smooth which is suitable for the old and the young as well. I like to eat this warm while the children like it cold. 

It is such a refreshing dessert to have on a hot day. 

Ingredients for Soy Bean Curd

500ml fresh soy milk
2 tsp gypsum powder (Available from Chinese medical shops, just tell them you want to buy 'sek koe fun' for making 'tau foo fah')
2 tsp cornflour
1/3 cup water

Note : You may refer to my post on how to make soy milk

Ginger Syrup

2-inch piece ginger - pounded
250g cane rock sugar
300ml water

Method to make ginger syrup

1.  Place cane rock sugar into a small pot. 
2.  Add in water and the pounded ginger.
3.  Boil until the mixture has thicken and look syrupy.   

 Ginger syrup

Method to make the bean curd

1.  In a bowl mix gypsum powder, corn flour and water until well combined. Ensure mixture is well blended.
2.  Bring fresh soy milk to a boil. Skim off the foam and bubbles.
3.. Turn off heat.
4.  Stir the gypsum mixture and pour it into a large pot with a fitting lid.
5.  Pour boiling soy milk into the gypsum mixture from a height of at least 1 foot from above. This is to ensure even distribution of the gypsum mixture. DO NOT STIR.
6. Cover the opening of the pot with a towel and place lid over it.
7.  Allow to set for at least 1 hour. 
8.  When it has set, remove the top layer which is foamy. 
9.  The layer below is firm and silky smooth bean curd.

Remove the topmost layer which is foamy. 
The layer beneath is firm and silky smooth tau foo fah

To serve

1.  Scoop a few spoonful of the bean curd into a bowl. 
2.  Add 1 to 2 tbsp ginger syrup, according to taste.

Mmmm...silky smooth soy bean curd

Sunday 30 August 2015

Soy Milk 豆浆水

Soy Milk 豆浆水

Recipe source :  Adapted from Puri Selera ( booklet distributed by Lever Brothers )

This is a familiar favourite among the local people. It is rich in protein and natural goodness. This drink is easily available in restaurants and food courts around town. However, it feels good to be able to prepare this nutritious drink at home from raw soya beans. And of course the taste is so different because it is so fresh and unadulterated when it is home-made. 

The taste is just fantastic !


300g soya beans - soaked overnight
3 litres water
2 pieces pandan leaves (screw-pine)

Soaked soya beans

For the syrup

150g cane rock  sugar
300ml water
2 pieces pandan leaves

Boil all ingredients together until it thickens and turn syrupy.

 Syrup from cane rock sugar


1.  Drain dry the soaked soya beans. 
2.  Place one quarter of the soaked soya beans into a blender and add in about 750ml of the water. Blend until fine.
3.  Use a sieve to drain the resulting mixture into another large container. Then transfer the pulp onto a piece of muslin cloth and squeeze out the soy milk. Repeat the process until all soya beans and water is used up.
4.  Use the muslin cloth to sieve the soy milk again.
5.  Boil the soy milk with 2 pieces of pandan leaves. Keep stirring until it boils.
6.  Sweeten with the syrup. 
7.  Can be served hot or chill. 

* Important note- While boiling please use slow fire and keep stirring otherwise once it is burnt, it will carry the burnt taste.

Hot soy milk

Home-made goodness. 
Tastes so good!


Friday 14 August 2015

Savoury Vegetarian Rice 斋饭

  Savoury Vegetarian Rice 斋饭

Recipe source :  Doris @ Sumptuous Flavours

I adapted my recipe for long bean rice to make a vegetarian version of it.  

I cooked this to share with my fellow practitioners in a meditation group who are mostly vegetarians. We meet at least once a week and after group practice we share the different varieties of  food others have brought along as well. We enjoy the pot-luck and the camaraderie among friends.

My friends enjoyed this vegetarian rice and said it is very fragrant. I thought I would post it here to share as well.


500g rice
4 stalks of snake beans or long beans, cut into small pieces
100g mushrooms, soaked until soft and cut into small cubes
1 carrot, cut into small cubes
2 tsp salt
4 tsp vegetarian oyster sauce 
4 tbsp cooking oil
900ml water

 Carrots and snake beans

Marinated mushrooms cubes


1.  Marinate mushrooms with 2 tsp sugar, 2 tsp soy sauce and 1 tbsp cooking oil. Set aside for later use.
2.  Wash rice and drain dry.
3.  Heat wok with 4 tbsp cooking oil until very hot.
4.  Add in the marinated mushrooms and stir-fry over high heat for 1 to 2 minutes. 
5.  Add in snake beans and carrot. Stir-fry well.
6.  Add in rice and fry briskly for 1 minute to mix everything evenly.
7.  Scoop out all ingredients and transfer them into the inner pot of an electrical  rice cooker.
8.  Add in salt, oyster sauce and water. 
9.  Auto -cook until done. 
10.  Use a pair of wooden chopsticks to fluff out the rice grains.

Thursday 9 July 2015

Bamboo Leaf Vegetarian Dumpling 素粽子

Bamboo Leaf Vegetarian Dumpling 素粽子

Recipe source :  Doris Choo @ Sumptuous Flavours

We had just celebrated the Dragon Boat Festival few weeks back. As usual,  I made Bak Chang or savoury bamboo leaf dumplings with meat and an assortment of ingredients.  Sometimes I make alkaline dumplings with red bean paste  fillings. My family likes the spicy dumplings with dried shrimps sambal. I still have some bamboo leaves left over and I thought of trying to make some vegetarian dumplings which I have never attempted before. 

The ingredients used and the method of making these vegetarian dumplings is the same as making my previous batches of savoury dumplings except that I omitted using meat and salted egg yolks. I used gingko nuts instead. I love to eat gingko nuts and the yellowish color of the gingko nuts make the dumplings look more colourful.

Ingredients for Glutinous Rice

500g glutinous rice
2 tsp salt
1 Chinese soup spoon cooking oil
1/2 tsp five-spice powder
1/2 tsp salt

1.  Wash glutinous rice and soaked in water overnight. 
2.  Next morning, drain away the water using a colander
3.  Then mix in the rest of the ingredients. Set aside.


100g, dried shitake mushrooms
3 tsp sugar
1/4 Chinese soup spoon soy sauce
1 Chinese soup spoon shao shing wine (optional )
1 1/2 Chinese soup spoon cooking oil

1.  Soak mushrooms in water until soft. 
2.  Slice the mushrooms and mix in all the ingredients to marinate for 5 hours or preferably overnight in the refrigerator.
3.  Pan-fry the marinated mushrooms over high heat for 1 to 2 minutes. 
4.  Remove and leave to cool. Set aside.


75g dried chestnuts

1.  Soak chestnuts overnight. 
2.  Then boil chestnuts in water with 1/4 tsp lye water until soft. Take one between your fore finger and thumb and squeeze. If it breaks then it is ready.
3.  Remove the brownish membranes from the ridges of the chestnuts with a toothpick.

Black-eyed beans

75g black-eyed beans

1.  Soak in water overnight.
2.  Then boil in water with 1 tsp salt until soft.

Split mung beans

100g split mung beans

1.  Soak in water overnight.
2.  Drain away the water.  Boil the mung beans with 1 1/2 tsp salt and 2 tsp sugar till soft.
3.  Drain dry. Set aside.

 Fresh gingko nuts

2 pre-packed packets, about 200g

1.  Cut into halves and remove the embryo as it is very bitter.
2.  Wash and drain. Then add in 1 tsp sugar.

Wrapping the dumpling

Please refer to my previous post Savoury Bamboo Leaf Dumpling for a step-by-step guide on wrapping the bamboo leaf dumplings. 

Makes 11 dumplings

Boiling the dumplings

1.  Bring 5 litres of water to a boil. Add in 3 tbsp salt to the boiling water.
2.  Put all the wrapped dumplings into the boiling water.
3.  Boil for 2 to 2 1/2 hours.
4.  Drain away the water.


Saturday 4 July 2015

Grilled Honey Chicken

Grilled Honey Chicken

Recipe source :  The Star Newspaper :  Cook's Nook ( Amy Beh )

Given a choice, I would not choose chicken white meat as I had been "conditioned" to think white meat is tough and coarse, even though the health conscious would most certainly opt for white meat rather than drumsticks which are considered "fatty". However, during one of our office lunches, I asked my friends to order on my behalf as I would be joining them later. When my order arrived, I was served a plate of grilled white meat with an assortment of vegetables and fries. That platter looked very appetising and very soon I forgot all about my misconception about white meat because the chicken was not tough at all and very tasty.

Well, that platter of white meat certainly changed my view! So, when I browsed through my scrap book of recipes and came across this lovely recipe on grilled honey chicken, I wanted to try it out. 

This is great! Everything tastes wonderful!


350g chicken fillet
1 can pineapple rings
2 tomatoes, cut into halves


1 1/2 tbsp honey
1/2 tbsp oyster sauce
1 tbsp Worcestershire sauce
2 cloves garlic, finely chopped
1/4 tsp pepper
1/4 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/2 tsp French mustard
1 tbsp olive oil


1.  Combine all the marinade ingredients in a mixing bowl. Add chicken fillet in the marinade and set aside for several hours in the refrigerator.
2.  Brush a grill pan lightly with oil and grill the marinated chicken for 8 to 9 minutes on each side or until the meat is cooked. ( Alternatively, grill in a preheated oven at 220 degree C for about 10 minutes on each side or until the meat is cooked ).
3.  Grill the pineapple rings and tomatoes halves until just soft. ( I used the left-over marinade to brush the pineapples and tomatoes before grilling ).
4.  Serve the grilled chicken meat with grilled pineapple rings and tomatoes halves. 

Wednesday 10 June 2015

Mixed Vegetables Tofu

  Mixed Vegetables Tofu

Recipe source : Adapted from Maggi's advertisement from Pearl Magazine

The original recipe uses Maggi's 5-spice chicken-mix. I did not have have that spice mix handy at home so I just substituted the 5-spice mix with my own seasoning ingredients. It turned out fine. 

The hot chilli padi spiced up the sauce and lent a fiery flavour to the bland tofu. I like the crunchy bite of the french beans. It was very appetising to eat this with hot steaming rice. 

This is wholesome home-cooked vegetarian fare. Tasty and nutritious.


1 block soft tofu, cut into pieces
100g french beans, diced
2 dried mushrooms, soaked and diced
1 tsp garlic, chopped
1 tbsp cooking oil
3 chilli padi, sliced                      ( original recipe used capsicum )


1 tsp Worcestershire sauce
2 tsp oyster sauce
1/2 tsp salt
1 tsp sugar
a dash of pepper

Mix the seasoning with 1 cup of water.

Cornflour Solution

1 tbsp cornflour mixed with 2 tbsp water


1.  Heat wok until hot and fry the chopped garlic in hot oil.
2.  Add in mushrooms and french beans. Fry for about 1 minute.
3.  Add in seasoning together with the water. Add in the tofu pieces. Allow to simmer for about 2 to 3 minutes.
4.  Thicken with cornflour solution. 

I am linking this post to Cook-Your-Book #24
Hosted by Joyce of Kitchen Flavours


Sunday 22 March 2015

Kuih Kodok ( Mashed Banana Fritters )

Kuih Kodok ( Mashed Banana Fritters )

Recipe source :  Amy Beh

Kuih kodok is among the favourite choices during tea-breaks at my office. For RM1-00 we can get eight pieces of kuih kodok. They are literally "hot" favourites as people queue up to wait as the vendor keeps stirring and frying the kuih kodok in her big wok.

They are cheap and tasty. However, it gives me a pure sense of satisfaction and accomplishment each time I am able to make some tasty tidbits on my own, with reasonable success. 


150g (net weight) ripe bananas
1/2 tsp salt
1 tsp sugar
5 tbsp self-raising flour
1 tbsp rice flour
1 tbsp Quaker oats
A pinch of bicarbonate of soda

Enough oil to fry the banana fritters



1.  Mash banana with a fork.
2.  Mix in all the ingredients to combine into a batter.
3.  Heat wok with enough oil on medium heat.
4.  Spoon 1 tsp of batter into hot oil and fry until golden.
5.  Remove and drain on several layers of kitchen towels.

I am linking this post to Little Thumbs Up ( March 2015 - Banana )

This event is hosted by Faeez  ( BitterSweet Spicy )
Organised by Zoe ( Bake For Happy Kids )

Monday 9 March 2015

Banana Platter

Banana Platter

Recipe source :  Y3K Magazine, Issue 56 9/10 - 2010


I was thumbing through my cookbooks and magazines when I came across this recipe. This was just perfect for me today since I happened to have the required ingredients in my refrigerator and I was alone at home this afternoon.

I made this lovely fruit platter for a light lunch since both my hubby and son were out and I do not have to cook for them. I am fully aware that there is an advertisement advising us to steer clear of bananas because they are fattening. Well, to my way of thinking, the banana belongs to the fruit family, so it is okay by my own standards! Furthermore, since I am not actually watching my calories, I am free to eat bananas.

On the contrary, bananas are rich in potassium and they contain pyridoxine (vitamin B6) which helps to fight stress.

So whenever you feel the blues, make yourself a banana platter!


1 banana , peeled and cut into pieces
4 segments of an orange, remove membrane and cut into pieces
1 red apple, cut into pieces
10g raisins


1. Place all the cut fruits and raisins into a dessert bowl or cups.
2. Enjoy!

I am linking this post to Little Thumbs Up


The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

I am linking this post to Cook-Your-Book #21


Hosted by Joyce of Kitchen Flavours

Wednesday 4 March 2015

Banana Pancakes

Banana Pancakes

Recipe source :  The Malaysian Cookbook

Bananas grow abundantly in Malaysia. We have a wide selection of bananas to choose from. Almost all varieties are tasty. 

My favourite is "pisang mas" and I shall use them to make banana pancakes for breakfast today.


2 eggs, beat until light
20g sugar
120g self-raising flour
1/ tsp salt
2/3 cup coconut milk
5 bananas, mashed
margarine or cooking oil, optional


1.  Mix together beaten egg, sugar, self-raising flour, salt and coconut milk to form a batter. Mix well.
2.  Heat a non-stick frying pan until hot.
3.  Add margarine or cooking oil to non-stick frying pan (optional).
4.  Pour in 2 tbsp of batter and turn frying pan so that the batter is spread out evenly.
5.  Fry until brown on both sides.
6.  Dish up and serve with banana slices. 

I am linking this post to Little Thumbs Up


The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

Sunday 1 March 2015

Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

Recipe source :  Adapted from Amy Beh

We love to order stir-fried lotus root when we eat out at a particular "tai-pai tong". That's because this dish is that particular outlet's specialty. 

Amy Beh's version is slightly different as this recipe uses nam-yee, a fermented red bean curd with a distinct flavour, whereas the "tai-pai tong's flavour was very light.

Both are lip-smacking good!


15g dried cuttlefish shreds
100g lotus root, cut into thin slices (use local lotus roots which are smaller in size and more succulent, whereas the China variety which is larger is not suitable for stir-frying)
75g snow peas
80g gingko nuts ( original recipe used carrot slices )
5g dried snow fungus, soaked until soft and shredded into small pieces  ( my own addition )
3 tbsp cooking oil
1 tsp chopped garlic

Sauce Ingredients

1 tbsp abalone sauce
1/2 cube nam yee, mashed with 1 tsp shao hsing wine
1 tsp sugar
1 tsp sesame oil
1/2 tsp pepper
2 tbsp water


1.  Bring a pot of water with 1/2 tsp salt, sugar and a pinch of bicarbonate of soda and 1 tsp oil to a boil. Put in snow peas. Boil 30 seconds. Remove and immerse in cold water for 3 to 4 minutes. Drain and set aside.
2.  Blanch lotus roots separately in another pot of boiling water with 1/2 tsp vinegar added to it for 1 minute. Remove and immerse in cold water for 4 to 5 minutes. Drain and set aside.
3.  Heat oil in a wok and lightly brown cuttlefish shreds until crispy. Drain and set aside.
4.  Remove oil, leaving 1 tbsp oil in wok. Saute chopped garlic until slightly brown. Add in blanched vegetables, gingko nuts and snow fungus. Stir-fry for 1 minute, then add in sauce ingredients.
5.  Return the pre-fried cuttlefish shreds to the wok. Toss briefly until sauce is well combined.
6.  Dish out and serve immediately.

Friday 20 February 2015

Wong Tai Mee (King's Noodles) 皇帝面

Wong Tai Mee (King's Noodles) 皇帝面

Recipe source :  Doris Choo @ Sumptuous Flavours

Wong Tai Mee literally translates into King's noodles. They are dried egg noodles folded conveniently into a ball. I said it is very convenient because I  always estimate each ball of this wong tai mee for one person. 

 Dried wong tai mee

I stocked up on a fair amount of dried foodstuff including this dried wong tai mee in advance for the festive season knowing most eateries are closed during the first few days of the Chinese New Year.

I cooked this for brunch since everybody woke up late.


4 dried wong tai mee
2 shallots, sliced
20g dried shrimps
100g fresh shrimps, remove shells and tails
150g minced pork ( add 1 tsp soy sauce, a dash of sesame oil and a dash of pepper to marinate )
100g mustard green, or choy sam ( cut into lengths of 3 cm )
150g bean sprouts
5 tbsp cooking oil

Seasoning ingredients

1 1/2 tbsp soy sauce
1 1/2 tbsp oyster sauce
1 tsp sugar
3/4 tsp salt
1 1/2 Chinese rice bowls water


1.  Bring half a pot of water to the boil. When boiling add in the egg noodles and boil for 3 minutes or according to instructions on the package. Drain away the boiling water and rinse noodles with running water. Drain well and set aside.
2.  Heat wok until very hot. Add in 1 tbsp of the cooking oil and stir fry the bean sprouts for 1 minute. Dish up and set aside.
3.  In the same wok, add the remaining 4 tbsp cooking oil. Saute sliced shallots until lightly brown. Add in minced pork and stir-fry until the minced pork is broken into smaller pieces. Push this aside and add in dried shrimps and fresh shrimps. Continue to fry and add in mustard greens. Mix everything together and add sauce ingredients. Allow this to simmer for 2 to 3 minutes.
4.  Add in the par-boiled egg noodles. Use a pair of wooden chopsticks to toss the noodles to ensure they are well coated with sauce. Continue to toss and mix until noodles are dry.
5.  Dish up and serve with cut chilli padi in soy sauce.

Serve this with cut chilli padi in soy sauce. Yummy !!

Thursday 19 February 2015

Mung Bean Soup 绿豆汤

  Mung Bean Soup 绿豆汤

Recipe source :  Doris Choo @ Sumptuous Flavours

Mung bean soup or mung bean porridge is a dessert most of us grew up with. A popular Malaysian fare which bring sweet comfort to warm our tummies during breakfast, supper and even popularly served at buffet in local hotels.

It is easy to boil but there are so many variations to its preparations, which usually is according to ethnic or community preference. Some like adding coconut milk or santan to enhance and enrich the flavour. I added sago pearls to thicken and smoothen its consistency.

I prepared this soup for breakfast on the first day of the Chinese New Year to go with Supreme Soy Sauce Fried Noodles because we need to observe a vegetarian diet on the first half day of the Lunar Chinese New Year.


100g mung beans
3 pandan (screw-pine) leaves
1/2 cup sago pearls
1300 ml water, or use more water if you prefer the consistency to be watery
100g to 150g sugar,  or according to taste preference


1.  Wash mung beans thoroughly.
2.  Add in water and pandan leaves and bring to a boil. Once it comes to a boil, lower heat and continue to simmer until the beans start to break down. Then add in sago pearls and continue to simmer until the consistency is porridge-like. 
3.  Add sugar last. Stir to mix well.

Sweet dessert which is popular and brings comfort to many of us

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