Sunday, April 24, 2011


Another new theme Mahjong. I like this project so much. It's a very challenge work to me because i'm from a Malay school. But luckily i still can read & write alot of chinese words. Besides i like to play mahjong too with my grandma & sister. Hehehe :P

I wrote every words free hand without tracing. So happy that i can write out exactly the same as real mahjong tiles.

Love the “飞”so much. How about you?

Nicely tied :D


Good evening friends & Happy Easter Day. Last friday was Good Friday, i cooked a new dish for my family ( Simmered Meat Balls with Mushroom ). This 2 weeks i'm crazy with mushroom??? hahaha... no, it's just a coincidence. I'm thinking not to put mushroom, but i would like to taste it as the original recipe from a recipe book i bought in February ( Hawker Secret Recipes ). Mushroom will give a very strong taste to a dish, so it's better not to change the ingredient.

My husband keeps shaking his head while eating, & i asked him what happen to you? He said it's very nice. Hahaa.. My kids also love it so much.

Here's the recipe :


  • 200g minced pork,

  • 60g sweet turnips ( chopped )

  • 1/2 noz egg

  • 1 tbsp corn flour

  • 1/2 tsp salt

  • 1/2 tsp sugar

  • 1/2 tsp pepper

  • 1/2 tsp sesame oil


  • 10 Chinese mushrooms ( soaked )

  • 1 stalk spring onion ( sectioned )

  • 10g carrot ( sliced )

  • 4 slices ginger

  • 1/2 tsp chopped garlic

  • 1/2 tbsp oyster sauce

  • 1/2 tbsp light soy sauce

  • 1 tsp sugar

  • 1/2 tsp pepper

  • 1/2 tsp sesame oil

  • 1 tbsp Shaoxing wine

  1. Mix ingredients A, then form the mixture into meat balls. Deep-fry in a hot oil at high heat until golden in colour & cooked. Remove, drain well & keep aside.

  2. Leave 2 tbsp oil in the wok, fragrant ginger, chopped garlic. Add in mushrooms & seasoning, stir-fry until aromatic.

  3. Pour in water & bring to boil. Cover, simmer at low heat for 5 minutes. Then add in fried meat balls, continue simmer for further 5 minutes.

  4. Lastly, add in carrot & spring onion, toss well. Thicken with a little cornstarch solutions, remove & serve.

Wednesday, April 20, 2011


Another new dish, Taiwanese Stewed Pork Belly And Black Mushrooms that i want to share with you all. It was from my new recipe book i bought last week ( Yum Yum - 71 )
My kids & hubby loves it so much. My son asked for extra rice too. Hahahaa....
Fingers Lick'ng Good !!!

Do give it a try for those who loves meat & mushrooms. Here'd the recipe :

  • 600g pork belly

  • 2 tbsps oil

  • 10 black mushrooms ( soaked )

  • 6 slices ginger

  • 12 pips garlic

  • 2 tbsps sugar

  • 6cm cinnamon stick

  • 800ml water

  • 3 tbsps light soy sauce

  • 1 tsp dark soy sauce

  1. Cook pork belly in boiling water for 15 minutes. Dish & drain.

  2. Heat up oil in a frying pan, place pork belly into the pan, with skin facing down & pan-fry until golden brown. Dish up & set aside.

  3. Stir-fry garlic, sliced ginger & cinnamon stick until aromatic. Add sugar & stir-fry over low heat until dissolved & golden brown.

  4. Add pork belly, black mushroom, water, light & dark soy sauce. Bring to boil & lower the heat, simmer for 30 minutes or until the meat is tender.

  5. Dish up & cut into pieces.

Have A Nice Day !


Last Saturday, i received an order " Hello Kitty Theme ". She wanted in edible images ( sugarpaste ). This was my 1st sugarpaste work. Hahaaa... so much easier than fondant work.

Simple work :D Cute?

Friday, April 15, 2011


Hi friends, when was my last post? hmm..... was last month. Hahaha :D But, not posting doesn't mean that i'm not baking. I did cheesecake & swissroll. All are from my old recipes. Today i would like to share a traditional dish ( Stewed Lotus Root With Pork Belly ) that my mum used to cook when i were young. It is a simple dish.

  • 500g pork belly ( marinate with 2 tbsps of oyster sauce

  • 5 pips garlic with skin

  • 300-400g lotus root ( cut into 1cm thick slice )

  • 2-3 bean sauce ( 腐乳)

  • 2 tbsps sugar

  • 1 tbsp oyster sauce

  • 1 1/2 water

  • salt to taste

  1. Heat up 1 tbsp oil. Panfry garlic until fragnant.

  2. Add in pork & stir-fry for 10 mins or until the pork alittle golden brown.

  3. Add in lotus root, bean sauce, sugar & oyster sauce. Stir-fry & cover with lid for 5 mins.

  4. Add in water & stew for 1 hr or until the meat tender.

  5. Add salt to taste & thicken the gravy with a mixture of water & tapioca flour.

Have A Nice Day !