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When late MIL was around, she used to prepare this Hokkien Popiah dish whenever we go home. There will be so much to do to prepare the cooking ingredients because we need to shred and cut up everything finely.

Ingredients late MIL use would be:

• Sengkuang (Jicama), shredded
• Carrots, shredded
• Cucumber (for garnishing), shredded
• Tau fu pok, finely cut
• Fish cake, finely cut
• Minced meat, marinated with some oyster sauce
• Shallots, finely chopped/shredded
• Garlic., finely chopped
• Dried shrimp, pounded
• Soy sauce
• Salt, sugar and pepper to taste

Method:

Saute basic ingredients, then add on all the vegetables. Cook and leave to simmer (occasionally stirring) over the fire till soft.

And because this dish was usually prepared to replace our meal, and since there will be so many of us eating, late MIL had to make a BIG kuali. Of course SIL would help out because it is really tedious to prepare the ingredients.

My first attempt of Ju Hu Char

When Siew Pheng told me about this Ju Hu Char dish she makes, I suspect it was almost the same as MIL’s popiah.  Cooking this dish is not difficult for me because I am so used to cook late MIL’s popiah. The only difference is that Ju Hu Char has shredded dry cuttlefish added. Siew Pheng also suggested to add one finely cut soaked dried mushroom.

Ju Hu Char – my dinner tonight

The only difference is that we usually eat our Hokkien Popiah with the normal Popiah Skin from the wet market ( I still could not find any good one from here) or the frozen ones whereas Siew Pheng suggested eating this with fresh lettuce or ‘Sang-Choy’.

Ju Hu Char with some gravy for rice

Hubby love the crispiness of the lettuce going together with this dish. However I feel the taste a bit bland when this dish goes with lettuce. Still prefers to eat this like this or with the popiah skin (with some sweet black sauce or cili sauce)!

Ingredients

• 350g Mashed steamed yam ( I used one yam)
• 100g Sago pearls -soaked

Method

1. Boiled sago in water until they turn opaque
2. Removed and plunge into cold water
3. Drain and set aside

Syrup

• some rock sugar
• 1.5 Litre Water
• 2 Pandan leaves
• 1 Santan (extracted using the cool boiled water cooked with sugar and pandan leaves)
• 125ml UHT milk (I missed out this)

Method

1. Stir mashed yam into pandan syrup into cream
2. Remove from heat and add in milk or coconut milk
3. Add in sago

Short cut I used

I was rushing so I had no time to stir my mashed yam in the hot pandan syrup. Instead I cooked the syrup earlier, let them cool so I can squeeze my santan with it. Lastly I blended my mashed yam in!

Verdict

Everyone I served said this dessert is super delicious!

Not only I like to eat, I love to cook too. But since Kakak can cook fairly well now, I just give instruction and leave all our cooking to her. I rather spend my time experimenting and making new food. I just found my new love in juicing especially after reading the tips on how to lose stomach fat fast. Now I make fruits and vegetable juice twice a day.

Besides I also make my own yogurt at home now. I hope my yogurt will be sour enough for me tomorrow as I am going to learn making my own mushroom soup!

We did this sometime back. A very short cut way to make pizza where I used Pita Bread. Instead of doing so many things, I only got to prepare the toppings (tomato paste, minced garlic mix with olive oil, chicken, sausages, mushrooms and most important of all, grate mozarella cheese). In fact, any u can use any toppings to create different taste such as pineapple, seafood, red pepper chilli, anything…

Since there are some unconsumed Sustagen choc, so i cook some sustagen jelly and pandan jelly as well to distribute to some neighbours. Want some, stay nearer, don’t blame me for not warning you that you might need help from the phentermine without prescription if you eat too much of these!

Do you think the jelly is cute? Sorry for my lousy photography skill, how I wish to take nice pictures like what Jennifer Angeloro, the famous Naples photographer did on her wedding shots.

I finally got hold of the 3D Hello Kitty jelly Mould from Bento Market Corner (see how the mould I used look like). Once closed, the jelly liquid is suppose to be pushed and fill the whole body of the character, but it somehow the water does not sip evenly into all the characters. Although they still looks great, the deformed cannot stand on its own.

Will try taking picture when I make them again later.

Finally I got the recipe for coconut candy from Vichelle.

Ingredients

• 3 cups finely grated coconut
• 2 cups sugar
• 3/4 cup evaporated milk
• 1/8 tsp salt
• 1 tsp butter
• colouring
• vanilla essence

Method

1. In a wide saucepan put the grated coconut, sugar, milk and salt. Mix well with a wooden spoon.
2. Place pan on low heat and allow to cook without stirring. When the sugar has dissolved, add the butter, red colouring and vanilla essence. Stir gently, occasionally.
3. When the mixture thickens, increase heat a little and stir continuously to prevent burning. When the mixture forms a mass and the candy begins to crystalise on the sides of the pan, take the pan off the heat.
4. Transfer the candy into a greased plate/tray. Press the candy down gently and when it cools slightly, cut into diamond or any other shape, but do not separate until the candy has hardened properly.

Hope that this is not going to be too fattening for me after my great effort of loosing some weight from the malignant Mesothelioma treatment

Ingredients for Green layer

• combine A – 50g tapioca flour, 60g rice flour, 90ml water
• Combine B – 150 thin coconut milk, 2 pandan leaves, dash of salt, 90g sugar
• edible green coloring (I used the color from crushed pandan leaves instead)

Method

1. Cook B mixture at low heat to dissolve sugar. Add coloring
2. Mix A and B. Strain to remove impurities.
3. Spoon batter into mini cups, half full (I used Chinese tea cup)
4. Steam rapidly over boiling water on medium heat for 8-10minute

Ingredients for Top layer

• 25g tapioca flour, 30g rice flour, 50g sugar, salt, 300ml thick coconut milk

Method

• Combine all the ingredients and strain.
• Cook mixture over gentle low heat for less than 1 minute (just warming up)
• Pour over the green layer to fill up the cup
• Continue to steam the cups for about 15mins or until cooked
• Removed the kuih from cup after it is cooled

I only tried to make this once, and the process is quick as I checked the timing on my J12 Chanel. Although it taste really good (please excuse me for my lousy color as I did not use coloring), boy, there is so much to do and so much to wash! I rather buy them the next time as it is quite cheap being sold in the morning market.

This cream filling taste great when it goes with cream puffs.

Ingredients:

• 100g castor sugar
• 2Tbsp flour
• 2Tbsp corn flour
• 3 egg yolks
• 400ml milk (I used UHT milk)
• 1Tbsp butter
• 1 tspt vanilla essence

Method:

1. Combine sugar, flour and egg yolk with 2 Tbsp milk into a paste
2. Warm remaining milk and pour into the paste
3. Stir over low fire until it turns into a custard
4. Removed from fire
5. Add butter and vanilla essence
6. Once cool, keep in fridge

Points to remember

My cream filling becomes a little bit dry. Maybe I overcook the batter or I used too much flour. However it still taste fantastic. When it is ready and left to cool, it should be covered so that the exposed top layer of the custard would not harden. See how much I can do with my new oven that I got from the great sale.

This is my favourite dessert during the weekend. Unlike the beans, sweet potato only requires very short cooking time. To make it colorful, I usually add a variety of sweet potato and some other things into it.

Ingredients
Purple sweet potato (softer therefore require shorter cooking time)
Orange sweet potato
Sago
Tapioca flour (my favourite)
Pandan (screwpine) leaves
Sugar

Method
1. Boil water with Pandan leaves
2. Add in sweet potatoes (orange ones first, then followed by the purple potato later)
3. At the meantime, make a dough using tapioca flour with the boiling water. Roll them flat and cut them into diamond shapes.
4. Once soften, add sugar,sago and the diamond tapioca pieces. Let it boil a while and off the fire.
5. Ready to be served.

Really can’t eat this yummy dessert too often otherwise I’ll need to take the Fenphedra to help me loose weight.

Want to get a munch on something for tea? This is what you can do very easily at home.

Ingredients
Red bean paste (optional)
Raw sesame seeds
Glutinous rice flour
Sugar

Method
1. Add some sugar to the glutinous rice flour.
2. Add water and make into a dough.
3. Prepare some little balls with the dough.
4. Make a few balls with the red bean paste.
5. Wrap the red paste with the little dough.
6. Roll little balls onto a bowl of sesame seed to cover up the surface.
7. Deep fried the balls.