Special Need & Disability Card (DDR Card) Vs Orang Kurung Upaya Kad (OKU Kad)

Government encourage people with special need & disability to step out of their house. They offer travel concession for people with special need. They offer Singapore citizen only discount for entry to certain places of interest. However, they offer free entry to Singapore Zoo, Bird Park, River Safari & Night Safari for DDR card holder below 12 yrs old. And not all staff are aware of this, the first time we show them the pass at the zoo. The staff was lost and do not know how to respond. Senior Citizen price also only accorded to Singapore Citizen only.


OKU Kad - They offered special price for these group of special people. Whether is government operated or private operated, they just accord the special price so long you can provide the proof of identification.  Senior Citizen are all accorded with senior citizen price - all you need is the proof of identification.


Are the support and awareness for the special need & disability are sufficient? The people around are looking at this group of people with a negative view. Our mayor Ms Phua had done a lot for this group of people but people are not really bothered about it.


How to change the view of these people to be more acceptable toward the special group of people.

Strawberry cupcakes with strawberry buttercream frosting

Strawberry Cake
Recipe by: Leelabean (Yield: 12 cupcakes or 2  8″ round cakes)

http://leelabeanbakes.com/blog/cake/berry-licious-strawberry-cake/


Cake

135g cake flour (135g)
1 1/2 tsp baking powder
1/2 tsp salt
150g granulated sugar (170g)
1 1/2 tsp strawberry essence
57g unsalted butter, room temperature
5 tbsp Canola oil (or other neutral-flavored oil)
2 lg eggs, room temperature
2 tbsp fresh strawberry puree
118 ml milk 


Frosting

1 stick salted butter (110g)
60g icing sugar (sifted)
2-3 tbsp strawberry puree

Preheat your oven to 350°F. In a measuring cup, mix milk (or substitution) and vanilla extract and set aside. In a medium bowl, combine the cake flour, baking powder and salt and set this aside, as well. To puree your strawberries, place a few (around 4 or 5) hulled berries in a mini-food processor and blitz until it looks smooth, like the picture below.

In the bowl of your stand mixer, combine the butter, oil, sugar, and gelatin and mix using your paddle attachment for about 1 1/2 minutes until it is light pink in color.

Add the eggs one at a time and blend well, scraping the sides of the bowl as necessary. Then add the strawberry puree and mix to combine.

Add the 1/3 of the dry ingredients and mix for a few seconds. Then add 1/2 the milk and vanilla mixture and mix for a few more seconds. Repeat this process ending with the final third of the dry ingredients. Take care to not over-mix this batter. You may have to fold in the last bit of dry ingredients.

Pour the batter into your cake pans or cupcake liners and bake for:

 cupcakes: 20 minutes    8″ round cake: 26-30 minutes 

or until an inserted toothpick comes out clean. Let the cakes cool on your counter, then un-mold and frost as desired.

This cake lasts, unfrosted, for about 3 days in an airtight container at room temperature and about 5 days in an airtight container in the fridge. You may also freeze this cake, wrapped in plastic and placed in an airtight plastic bag, for up to 3 months.

Prepare the frosting by beating the butters in a stand mixer on low-medium speed. Slowly beat in the powdered sugar and strawberry puree (1 spoonful at a time). 

My Life, my business

I don't think I treasure life. At the beginning of a 10 years, I will set a goal of only 10 years. During these 10 years, I will do my best to destroy my health.

I deliberately put on weight so that my husband can have excuses to look for another woman elsewhere. To my dismay, till now he still refuse to.

So I added pressure into my daily life that leads to depression. I rejected doctors plan for recovery. I either missed my daily dose or deliberately overdose. Now I have liver due to overweight & overdosing. (3 more years to the next 10 years, hope I be able to fulfill my wish)

I refuse to love my ASD child. She is the cause of my unable to divorce marriage. I taught her not to love mummy, to use despicable word on me. (eg. Mummy go and die, Mummy when will you be killing yourself)

No one can understand why am I like that. I am just too tired to continue to pretend to be a nice lady. I just wanted to be myself and reached my goal of dying young.

Mother & daughter relationship

Never in my life I had a close relationship with my mum. And I also had no interest in bridging the gap between us.

I was taught from young that mother don't deserve any respect and it shall be continue this way. I also pass the same theory to my daughter - not to love & respect mummy.

My mum never did anything to make me love her but to dislike her as the days progresses.

I remember clearly, how she expected me to perform the duty of a son instead of a daughter - just because she does not have a son.

I remember clearly how she and my younger sister go all the way out to avoid going to the mortuary to process the paperwork when my dad passed away. They push all responsibility to me by giving rubbish excuses. Only till many years later, my sister accidentally told me that she did it to escape going to the mortuary as it is not a "lucky" place to go. Of course must push this awful job to the eldest child in the family.

Is it worthwhile?

It had been in my mind for a long time. Did I married the right man? We are not well off, we are just 2 average working adult when we decided to get married 12 years ago.

I go to the extreme to help him save money - I reject the use of maid in honor and bride maids so that we don't need to spend extra money on the outfit & ang paos for door opening and no need to rent extra car for them, I reject kind gesture from my nephew to open the car door - again to save money on ang pao.

I accept his family decision for wedding dinner in JB - his hometown cause it is cheaper. I reject my mum request for a simple wedding dinner for my relative in Singapore (the cost of the simple dinner will cost the same as the one in JB).

I reduced the amount for the bridal gift - again to help him cut cost.

My explanation to others were, I dislike all these Chinese traditions.

What did I get in return? He hit me if I never reach his expectation over the children issue.

Colourful Cupcakes

I am really bad at cupcakes and frosting. But I ran out of ideas to what to bake for my girl's class party. Came across this easy cupcake recipe at Rasa Malaysia. I make same changes to it.

Coloueful Cupcakes

Serves 12 | Prep Time: 25 Mins | Cook Time: 20 Mins
Adapted from: Food Network

Cupcake Ingredients:

1 1/2 cups (180 g) all-purpose flour
1 1/2 teaspoons (7.5 mL) baking powder
1/4 teaspoon (1.25 mL) salt
2 large eggs, room temperature
2/3 cup (130 g) sugar
12 tablespoons (180 g) salted butter, melted
2 teaspoons (10 mL) cempadak essence
1/2 cup (120 mL) milk

Frosting Ingredients:

110g salted butter
60g powdered sugar
1/2 tsp vanilla extract
1/2 tsp milk
red food gel
blue food gel

Method:

Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners; set aside.
Make the cake by whisking together the flour, baking powder and salt in a bowl. Set aside. In a stand mixer, beat the eggs and sugar for 2 minutes. Add the butter and vanilla extract. Then beat in the dry ingredients and milk. Scrape down the sides of the bowl and mix until combined. Divide the batter evenly into the muffin tin, and bake for 18 to 20 minutes. Allow the cupcakes to cool for 10 minutes before transferring them to a rack to cool completely.

Prepare the frosting by beating the butters and shortening together in a stand mixer on low-medium speed. Slowly beat in the powdered sugar, vanilla extract and milk. Divide the frosting into three bowls. Mix red food gel in one bowl and blue food gel in another until the desired color is achieved. Fill a piping bag with all three colors, ensuring each frosting stays on its own side. Attach an icing tip and frost the cupcakes.

Cook’s Note:

If you want to avoid colors mixing, you can place each frosting in plastic wrap and create long tubes to insert into the piping bag. Snip off the end and pipe as usual.


http://rasamalaysia.com/red-white-and-blue-cupcakes/2/

I hate CNY

I used to like Chinese New Year but expectation of other for me increases. It upset me so much that I begin to dislike it.


Situation 1

If the host invite another family over for reunion dinner, well I take it as this host is very hospitable and all will enjoy the dinner.

Second year, the same family came again and it continue for the next few years to go. How would you feel? I felt that this visiting family is not "Auto". People invite for a year or two, you can't turn down the invitation, well acceptable. But if it continue for the third year onward, then this family is not that nice after all.

Since I cannot stop the host for inviting, I excuse myself from the family reunion dinner from this year onward.



Situation 2

When I offer to help out during the CNY cooking, I was sneer by the host's siblings and chase out of the kitchen. Behind my back, they said "She know how to cook our family dishes meh?"

So, I decided not to help out but sit at one corner for further CNY dinner. However, those people refuse to let go and started saying I refuse to help out.

To stop all these, I refuse to go back during CNY.



Situation 3

Neighbours like to knock on my door to give me CNY goodies, I politely told them we don't celebrate and please take it back. But each year they just come knocking at my door.

To put a stop to it, I paste a 不得好死 notice on my gate

Teochew Siew Mai (潮州烧卖)

Mother-in-law loves siew mai, especially Teochew style siew mai. Whenever we patronized a particular Teochew restaurant this is a must order dish. Here is my replication.


Teochew siew mai

Ingredients 
1kg Minced pork
700g Diced prawns
Diced water chestnut 
1 pc ti por 
1 tsp five spice powder (五香粉)
2 tbsp Osyter sauce
2 tbsp Light soya sauce
1 tsp salt
1 tbsp sesame oil
2 tbsp Cornstarch
Square wanton skin
1 pc carrot (grated)

Methods

1. Pan fried the ti por till golden brown.
2. Pound the ti por into tiny bits.
3. Mix the ti por together with all other ingredients.
4. Keep in freezer  for 1-2 hours
5. Removed from freezer and start to wrap the siew mai.
6. Topped with grated carrot.
7. Steam for 15 mins using high flame.

* Tips: By freezing the meat will allow the person who wrap or to have a better control on the shape.

Anti-Confinement

I had been 9 years and I still cannot get over the agony of performing confinement. Although mine is not a proper confinement and we almost pack mixed rice from coffeeshop but I am still upset over it.

Why should I suffer after giving birth? Why should I eat the so call healthy food? Don't anyone know that breastfeeding mothers cannot take ginger or wine as they need to feed the baby? And whatever they eat will be pass through to the baby via the breast milk?

If the mother take wine, the alcohol will be pass to the baby. That is why some babies sleep soundly after meals if the mum had taken wine before feeding the baby. The answer is = the baby is drunk.

I ban ginger, sesame oil from my kitchen because I was force to consumed it during the confinement.

I will continue to promote the bad of confinement.

Gluten-free Citrus shortbread by Jamie Oliver

I had a packet of Gluten-free flour in the cupboard and I had no idea of what to do with it, till my Bible-study group had a gathering recently and my special need had created a small mayhem during the study time .The host had acted quickly to spare us of any further embarrassment.

To thank the host, I decided to use the Gluten-free flour to make a snack for them cause the host required to be on gluten-free diet.

Recipe by by Jennifer McLaughlin
Ingredients

Serves   20

200 g butter, softened

125 g icing sugar

the grated zest of 1/2 orange

the grated zest of 1 lemon

the grated zest of 1 lime

350 g gluten-free flour

1 tsp gluten-free baking powder

sugar, to serve


Method


Preheat the oven to 190C/gas 5. Grease a flat baking tray, then line with a sheet of baking paper. 

Beat the butter, then cream it with the icing sugar and all the zests until light and fluffy. Fold in the flour and baking powder, then use your hands to form a dough – do not overmix. 

For rectangular shortbread, roll out to about 1cm thick and cut into fingers. For round biscuits, roll into 20 even-sized balls. Prick the surface of each. Reroll any scraps and repeat. 

Put your shortbread onto the tray, then chill in the fridge for 10–15 minutes, before baking in the oven for 12–15 minutes until pale and crisp. 

Remove from the oven and allow to cool for 5 minutes, then transfer to a cooling rack and sprinkle with sugar. This shortbread will keep for up to a week in an airtight container.


Read more at http://www.jamieoliver.com/recipes/recipe/gluten-free-citrus-shortbread/#Dby8de1XApO4lZgc.99O4lZgc.99

Teochew Braised Duck （潮州卤鸭）

Teochew Braised Duck （潮州卤鸭）

My mother in-law taught me how to cook the Teochew Braised Duck. However it is my long term partner at work helped me to fully mastered this dish. We both happened to a Cantonese and married a Teochew man. I was a new bride back then and she is a mother of three for 30 over years.

Each time I failed, she will point out my fault and I learn from there. Thank you to mother in-law for the basic and thanks to my dear old friend for the improvement.



Ingredients 

Duck 
Chinese five spices powder
Dark soya paste 
3 tbsp mascavdo* (This will produces a thicker sauce.)
3 tbsp sugar
1 tsp salt
2 pcs cinnamon 
1-2 whole anistar
1 small red onion
Water

* If you prefer a more watery sauce, use 6 tbsp of white sugar instead.

Method 

Preparation for duck

1. Clean duck with coarse salt. Pluck all feathers.
2. Pour a flask of boiling water over the duck and into the stomach.
3. Wash and pat dry
4. Rub salt & five spices powder around the duck & some into the stomach.
5. Put the duck into the refrigerator overnight.



Cooking of duck

Step 1 to 4

1. Preheat the wok.
2. Add in mascavdo & white sugar.
3. Stir gently till the sugar melt
4. Add in the whole onion, cinnamon & anistar.
5. Put in the duck
6. Pour dark soya paste over the duck.
7. Pour water over the duck. Water must cover 70% of the duck.
8. Switch to high flame, cook the duck for 15 mins. 

Step 5 to 8

9. Turn the duck over, add water & pour dark soya paste over the duck . Each time you  add water, you need to add soya paste

Step 9

10. Cook for another 15 mins. 
11. Repeat steps 9 & 
10. Turn to medium - low flame.
12. After about 3-4 turns. Use a chopstick to poke into the thighs & drumlet area. If it pierce through, it means it is done. 
13. Remove the duck, cool for 1-2 hrs chop & serve with the braising sauce.

* If you have an additional duck to braised, Just prep the duck as usual. After removing the cooked duck from the wok, put the second duck inside. Continue from Step 5 onward.

Strawberry Milk Chiffon

Strawberry Milk Chiffon Cake
(Without using baking powder and cream of tartar) - recipe give to me by Eugenia Teo 

Ingredients:

5 egg yolks
50g castor sugar
1/4 tsp salt
50ml oil
80-90g strawberry milk (I use Meiji brand)
100g cake flour


5 egg whites
50g castor sugar
3/4 tsp lemon juice


Methods:
1) Mix egg yolks, sugar, salt till light and fluffy, pour in strawberry milk and oil mix till well combine.

2) Sieve in flour and mix well.

3) Whisk egg whites till foamy, add in lemon juice continue to beat, slowly add in sugar, whisk until firm peak.

4) Fold in 1/3 of the meringue into the batter, continue another 1/3, lastly fold in balance meringue and fold till well combine.

5) Transfer batter into 21cm tube pan, gently bang the pan on table top few times to release air.

6) Bake at 150°C for 60mins. (My oven temperature, every oven temperature differ)

7) Once bake, immediately remove from oven, give a few bangs and invert to cool down completely and unmould using bare hands.

Lemon Butter Cookies with Chia Seed

Lemon Butter Cookies 


Ingredients 

1/2 cup butter, softened  (115g)
1/2 cup white sugar  
1 egg  
1 1/2 cups all-purpose flour  
2 tablespoons fresh lemon juice  
1 teaspoon lemon zest  
1/2 teaspoon baking powder  
1/8 teaspoon salt  
1/3 cup granulated sugar for decoration

Directions  

1  Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg unti light and fluffy. Mix in flour, lemon juice and peel, baking powder and salt. Cover refrigerate about 2 hours or until firm.  

2  Preheat oven to 175 degrees C.

3  Roll out dough, a small amount at a time, to 1/4-inch thickness on well-floured surface with floured rolling pin. (Keep remaining dough in refrigerator.) Cut with 3-inch round cookie cutter. Transfer to ungreased cookie sheets. Sprinkle with sugar.  

4  Bake 8 to 10 minutes until lightly browned on edges. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container.  

Balsamic & funnel chicken.

Wanted to bake har jiong chicken but realised that I had no more hat jiong. Thus I decided to use whatever I had in the fridge.

Ingredient

500g chicken mid joint
1 small fresh funnel (roughly chopped)
2 tbsp balsamic vinegar
1 tbsp LP sauce
1 lemon zest
Juice of 1 lemon
Pinch of salt
1 pc portobello  (optional)


Method

1. Mix all ingredients and keep in the fridge for at least 3 hrs.
2. Preheat oven to 200 deg.
3. Lay the mid joints on the baking tray. Pour the residue on top of the mid joints.
* if you like roughly chopped the portobello & lay on top of the mid joints
4. Bake for 25 minutes.

The Gate in Waiting (A Poem by Terry Gibson)

The Gate in Waiting (A Poem by Terry Gibson)   

There is a gate in waiting, in the city of the King.

It waits above the valley, and adorns a tranquil scene.

Jerusalem is churning, on the north, south and west.

Yet the Eastern Gate waits quietly, above multitudes at rest.

On Olive Mount, I stood one day, and view this Golden Gate.

Amid singing saints and setting sun in the spirit was my state.

Looking o’er this glorious Gate, from atop that blessed mount.

Two scenes of great events, I saw, and now recount.

One scene took place in ages past, the other is soon to be.

In both there was the Son of God, and the Gate of Destiny.

The first scene was triumphant, they hailed Him as a King.

There was thousands in the valley, and “Hosannas” loud did ring.

Many miracles of greatness, had He done before their eyes.

Giving sight to the blind, calling forth the dead to rise.

His disciples were elated, as they joined this happy throng.

But little did they know, that their hopes would soon be gone.

So long ago the prophet told, that lowly He would come.

Riding on a donkey’s colt, unbefitting the Righteous One.

Yet thousands upon thousands, stood in the valley on that day.

And up the path to the Eastern Gate, with Palm branches did array.

“Save us Son of David,” the multitudes did cry.

When suddenly, the crowd did change, hey shouted “Crucify!”

Oh! What price out God did pay, while sinners yet we were.

The mocking ones – the crown of thorns, pierced hands – what agony!

And so the only Son of God, was hung upon a cross.

He’d come to earth in godly love, to save those that were lost.

Then the scene did fade away, and another scene took its place.

For Jesus had said He would return, to redeem mankind’s disgrace.

On Olive Mount I stood again, and viewed the Eastern Gate.

Yet, it was closed, sealed with stone, awaiting a King to coronate.

Ezekiel long ago had said, the gate would thus be so.

Until the Prince returned to earth, then all the world would know.

Around the city armies stood, from nations of the world.

As smoke and fire were everywhere, the armaments were hurled!

Yet the Golden Gate still quietly stood, while looking upward it seemed.

Suddenly the trump did sound, it was the coming of the King!

And then I saw the Lord of Lords, descending from on high.

With multitudes of Heavenly Hosts, behind Him in the sky.

He came and stood on Olive Mount, and then the earth did shake.

He spoke and all armies fell, and the evil power did break.

Upon a white and valiant steed, down Olive Mount did ride.

Through Kidron Valley up to the Gate, while the Jewish remnant cried.

They looked upon Him, Whom they had pierced, and grieved as for a son,

So bitterly they wept in shame, yet with grace He did respond.

And all the while the number grew of Angels and the Saints.

Millions upon millions, joined Him in the ranks.

They sang “Hosanna to the Son of David,” “Hosanna to the King.”

Throughout all heaven and the earth, the loud Hosannas ring.

The Gate in waiting trembled, and the stones then blew apart.

And the Holy One did enter, His eternal reign to start.

Oh! What sweetness in that Day, the redeemed of God shall know.

From Mount Zion in Jerusalem, the living waters flow.

Are you yearning for that day, when the Lord of Host shall come?

Or do you flee in fear, before the Holy One?

Call upon His name, before that coming day.

Flee into His loving arms, He will wipe all tears away.

My Hospitalization trips

I had persistent fever of more than 38°C for 1 week. Eventually it leads me to KKH and finally landed in TTSH.

My memories of TTSH was how it look like two decades ago when I came for neurology appointment. You need to walk around 8 to 10 mins between block A and block C. And a few years ago when hubby's grandmother passing.

It had gone through a very massive changes, all faculty under one building. The lobby looks very spacious and bright. The wards are under going renovation thus I was placed in an overflow ward. I am ok with this arrangement as the pain that I am having was quite intense.

The operation was arranged rather quick. It was done on the next morning, Thank God for the arrangement and I do not suffer too much pain after the operation. Nevertheless, the healing is a long process and l pray that God continue to be with me throughout the entire healing process.

A backalley food street(巴刹仔)

This food street originated on the bridge of the canal beside the Indian Temple adjacent to Jalan Wong Ah Fook. Then it got shifted to the vacant plot opposite Hong Leong Bank. Now finally it got it's permanent home at the back alley of Meldrum Walk. 

It reflect the lifestyle of a typical Johorian. Some of the stalls are there even before we were born. These stall witness some of our birth and growing up.

When hubby and I was still in the courtship days, we love to go there for dinner. Now we will go with our child. It is a way to teach her some of her heritage in Johor. 

I will usually patronized a few of the hot favourite stall. Charcoal BBQ chicken wing and oyster omelette are some of them.

The oyster omelette stall owner had a special customizer order for older generation pure Johorians and unless you are a pure Johorian who were born and bred there else no chance of tasting it.

Sotong Bakar

Ikan Bakar

Ikan bakar with petai and four sided bean is another favourite of mine. This stall is must visit stall for me. The stingray & squids are usually cooked to perfection by the lady stall owner. They are just 2 stalls away from the chicken wings stall (on the right side). If I never remember wrongly the stall name is 国城。

The charcoal BBQ chicken wings is my all time favourite. Their chicken wings are very juicy and not dry. A little costly selling at RM 2.00 per wing. But it is well worth the price and the long waiting time of 30-40 mins.

The Hokkien mee beside the chicken wing stall is nice too. They are new, only there for about 2 years plus but they skills are quite ok.

The Char Kuey Tiao stall is a little further down about 2 stalls away from the oyster omelette stall. Remember to order Kuay Tiao Mee else they only give you Kuay Tiao.  Stall name 巴剎仔See Hum Kuay Tiao.

Bread of Life - Pav with Chia Seed

My popo insisted that must add Chia seed into bread. So mummy just add in lor. This Pav is really very springy.

Ingredients

2 cup Plain Flour/ Maida Flour

3/4 cup Warm Milk

1 tsp Salt

4 tsp Butter

1 1/2 tbsp Milk Powder

2 tsp Yeast

1 tbsp Sugar


Method

1. Mix warm milk, yeast and sugar. Keep aside for 10 mins till frothy.

2. Place all into bread machine and set to dough mode

4. Cut into 16 portion  (36g each)

5. Shape into ball and placed into a greased the baking tray.

6. Placed it in a warm oven and proof for 1 hour.

7. Glazed with milk wash

8. Bake at 160°C for 20 mins.

忆子粄(Add Pan)

My mum is a hakka but I never really fancy hakka dishes. Although she do teach me but ... sorry not my cup of tea. Except for "Add Pan".

"Add Pan" is a savoury kueh with tau kwa, lean pork strips, dried shrimp etc.

This is my 1st attempt wrapping thus not very nice.

Dough ingredients
1 pkt Glutinous rice flour
1/2 tsp Salt
1/2 tbsp Oil
Water

Fillings ingredients
Dried shrimps
Dried Mushrooms
Dried cuttlefish

Garlic
Tau kwa strips
Water from

Banana leaves soak in hot water and cut into strips

Method

Fillings
1. Pan fried tau kwa till slightly golden brown. Removed.

2. Pan fried soaked dried shrimp, add garlic, soaked dried cuttlefish and soaked dried mushrooms.
3. Continue to fried and add water. Add the tau kwa back into the mixture and simmer for another 5 mins.
4. Remove and keep aside to cool.

Dough
1. In a mixing bowl, add glutinous rice flour, salt and water to form a dough that is not sticky to hand.
2. Grease palm with oil, take a lump of dough and flaten on palm.
3. Scope a spoonful of fillings to place on the dough.
4. Wrap and shape it.
5. Grease the banana leave with oil and wrap the Add Pan.
6. Place the finish Add Pan onto a steamer and steam for 10-15 mins.
7. Remove when cool.

Baked Salmon Wrap

I learnt this dish from a cook book that I got more than a decade ago when I just got married. It look simple to prepared and best of all just place it in the oven to bake. Healthy and you can play around with the type of vegetables to be added (capsicum, asparagus, carrots).


Ingredient

Salmon Fillet
L& P sauce
Balsamic Vinegar
Salt & pepper
Onions cut into thin strips
Mushroom cut into thin strips
Lemon


Methods

1. Slice fillet into 3 slices

2. Lay them on the clip wrap, slightly overlapping at the edges

3. Season with olive oil, L&P sauce, balsamic vinegar, salt & pepper and herbs

4. Lay sliced onions, mushrooms and drizzle with olive oil

5. Fold over the salmon.

6. Transfer to aluminum foil

7. Drizzle with olive oil and herbs

8. Seal and bake at 220°C for 20 mins

9. Cut open foil, squeeze lemon juice over the fish and serve.

草菇汤 (Dried Mushrooms Soup)

I am not sure this soup belong to which dialect. It was a heirloom recipe from my late Father In-laws. All children in the family love this soup.

Ingredients

Dried Mushrooms
Water
Salt
Chicken fillets

Methods

1. Soak the dried Straw Mushrooms in water for 2 hours

2. Drained the dried straw mushrooms (keep the water)

3. Trim of the end tip of the straw mushrooms.

4. In a soup pot, add the straw mushrooms, the soaking water and additional water  (3/4 full)

5. Bring to boil, then lower flame to simmer for 30 mins. Add salt to taste

6. Thinly sliced the chicken fillet, marinated with salt and cornstarch.

7. Bring to soup to boil, add the chicken fillet. Off the fire.  Serve.

JEMS Playground

Went to JEM playground last Saturday evening. When compared with the Tree House playground in Westgate, this JEM playground is really disappointing. 

I have some safety concern to the playground. 

Lack of lighting. In the evening the playground does not provide enough lighting to it. the light source are from the food court and the JEM Park above it. As this playground cater to young children thus it does raise a concern over the lighting issue.

Photo taken with flash

Safety of the "Rides". The shape of the animals are with triangular spikes with water rivers running within it. This is a potential bodily hazard to young children as they might slip and knock against it. 

The only "Rides" with sufficient lighting

The carousel's hand grip is a design failure. Child had to turn side way in order to grip the handle. If it spin too fast, the child seating on it might fall off.

The rope obstacle are interlocked with metal hooks. This again is another potential bodily hazard to young children. The protruding hinge may cause head injuries to children. Lack of signage to inform user of minimum age to play this rides. I seen a toddler in it and got his leg trap between the gaps 

Strawberry & Blueberry Jam

My popo & ah mah had diabetes thus can't take too much sugar. Mummy replaced sugar with Stevia instead.

1 punnet Strawberry  (425g)

1 punnet Blueberry  (125g)
40g Stevia
3 1/2 tbsp water

1. Cut strawberries into small cubes

2. Mix the Stevia into Strawberries & Blueberry 

3. Keep in the refrigerate for 1-2 hrs

4. Set the bread machine to jam mode

5. Pour the mixture into the machine

6. Add in water.

Kaya Labu - bread machine

Pumpkin Kaya

500g pumpkin (mashed)
300g coconut cream  (I used Kara brand)
120g mascavdo
1/2 tsp rock salt (my kitchen only have rock salt)
6 strips Pandan leave

Methods

1. Steam the pumpkin & mashed it up when cooked.

2. Put all ingredients into the bread machine. Set to jam mode.

3. Pour into sterilised glass jar.  (I did not blend it as I am too lazy to do it & I also like the texture of it.)

Bread of Life - Nutella Roll

Not that my mummy is lazy to knead but her elbows are injured thus can't use too much force. So all kneading can only be done by machine.

Nutella Roll

INGREDIENTS:

DOUGH Ingredients 
1 cup milk 
60g Butter
370g All-purpose flour
1/4 cup Mascavdo 
1/2 tsp. salt
2 1/2 tsp Active Dry Yeast
Nutella 
Dental Floss 

Milk wash
1/2 tbsp fresh milk
1/2 tbsp water

Icing glaze 
2 tbsp icing sugar
1 tbsp water


Methods

1. All into bread machine. Set to dough mode.

2. Roll out dough to 14 inch rectangle.

3. Spread Nutella evenly on the dought. At top 14-inch edge (the edge with the Nutella spread clear to the border), tightly roll up the dough. Then give the final seam a little pinch so that it seals.

4. Use a piece of dental floss to "cut" off the two ends of the roll (an inch on each end - discard that dough) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular tray.

5. Sprinkle with water, place in a pre heated (power off) oven to rest for 1 hour or double in size.

6. Apply milk wash.

7. Baked at 160°C for 20 mins.

8. Apply icing glaze, immediately after removal from oven. OR dust with icing sugar if you not wish to apply icing glaze.

Bread of Life - Multigrain & Mixed Peel Rosette

Mummy said "God give us food, so must give thank. " thus we must not waste food if possible. So she use the left over mixed peel to make bread.

(Yield 16 pieces)

380g High Protein Flour or Bread flour
1/2 tbsp wholemeal 
280g Milk (I use cold milk from fridge)
50g Mascavdo 
7g Active dry yeast (1 tsp+1/2 tsp)
1/4 tsp Rock salt
70g Butter, room temperature 
1 tsp Chia Seed
1/2 cup Multigrain mix (I got it from Phoon Huat)
2 tbsp Mix Peel


Method 

1. Place all ingredients into the bread maker. Set to dough mode. 

2. Cut into portions. Rest for 10 mins.

3. Roll into a long strip

4. Tie a knot in the center and start looping around 

5. Rest in the oven for 2 hours

6. Bake at 160°C for 20 mins (Fan assisted)

红脚菜汤 or shan choy tong (Red Vegetable Soup)

Red vegetable soup or Shan Choy Tong is a favourite of mummy since her childhood days. It is a remedy for children who dislike vegetables just like mummy. It does not have the vegetable "taste" of most leafy vegetables. The greatest of all is it is good for hazy days. Whenever the haze PSI go up, the vegetable will be selling like hot cakes in the wet market. It help to clear the smoke in our body so smokers you better drink more.

Shan Choy (Red Vegetables)

1-2 pcs Salted egg
Minced/sliced pork (marinated)
Fishball (optional)
Water
Salt to taste

Method

1. Bring the water to boil.
2. Separate the salted egg. Add the yolk into the water.
3. Continue to boil till the salted eggs are half cook.
4. Take out the yolk and add the vegetables.
5. Break the yolk into smaller pieces and add into the soup.
6. Add salt to taste (not too much)
7. Add fishball and salted egg white. Served

Hot Cross Bun

Last Sunday is Palm Sunday, yesterday was Maundy Thursday,today is Good Friday and Sunday is Easter.

Join us to enjoy the hot cross bun


200ml warm milk
1 tbsp active dry yeast
500g plain flour
80g butter 
pinch of salt
60g caster sugar
2 teaspoons mixed spice
1 teaspoon cinnamon
4 tablespoons candied mixed peel
70g dark chocolate chips

For the crosses
75g plain flour
75ml water
few drops of almond extract

For the sugar glaze
80g caster sugar
3 tablespoons water

Method

1. All ingredients into the bread machine under the dough mode
2. Cut into 16 portions
3. Rest for 2-3 hrs
4. Prepare the flour mixtures for cross
5. Pour into piping bag. Pipe a cross on the bun.
6. Bake at 200°C for 25 mins
7. Prepare the sugar glaze and brush it on the bun once it out from oven.

Bread of Life - Chia seed & Sunflower Seed bread

Mummy had been making different combination of bread lately.
So far this is what the entire family said is palatable

(Yield 4 pieces)

200g High Protein Flour or Bread flour

130g milk (I use cold milk from fridge)

35g sugar

3g active dry yeast (1/2tsp+1/4tsp)

1/4 tsp rock salt (reduce salt if adding Cranberries or other type of dried fruits)

30g butter, room temperature 

1 tsp Chia Seed
1/4 cup sunflower seed

Method 

1. Place all ingredients into the bread maker. Set to dough mode. 

2. Cut into 4 portions. Rest for 10 mins.

3.  Cut each portion into 3 smaller portion, roll into strips

4. Plait loosely together

5. Rest in the oven for 2 hours

6. Bake at 160°C for 20 mins (Fan assisted)

Homemade Chia Seed Mee Hoon Kuey Soup

We love Mee Hoon Kuey. My mum asked "Can we add Chia seed into making MHK?" I replied "Why not!" 
So this is the end product.

Dough
2 cups of plain flour
1 tbsp olive oil/cooking oil
1 tsp salt
1 tbsp Chia Seed
Water (estimated about 1 cup)

Soup
White baits
Garlic
Fishcake - sliced
Minced pork - marinated
Prawns or seafood
Leafy vegetables
Murshrooms
Salt to taste


Methods
1. Mix all ingredients in a large mixing bowl

2. Add water slowly and knead till it form a dough (Not sticky when touch)

3. On a floured surface, roll out the dough thinly.

4a. Use a cookie cutter to cut out the kuey OR
4b. Use a knife to cut into desire slices OR
4c . Skip No. 3. Roll the dough into small balls then use a rolling pin to flatten it.

5. Boil a small pot of water, add oil. Add the kuey piece by piece into the boiling water. When it is cooked it will float on the surface.
6. Transfer to the pre prepared soup.

RIP Mickey baby

Mummy came home with a sad news. My cousin Mickey the chihuahua had passed away.  Passed away? Just like ah gong? Where did he go? I hope there is really A Doggie Heaven whereby we can meet again.

Just 2 weeks ago, Mickey came over to celebrate Sarah's birthday. Mummy forgot to cook for us but we still enjoyed ourselves very much. Never did I expect that, this is the last time I see him. I will missed him dearly.

We used to play together, eat together, sleep together & live together.  We even celebrate our birthday together.

I knew you had heart murmur but you are a little chili padi - so hot & fierce. You never alert us of your unwell, popo felt so bad about it. She kept saying that if she was there, she could have carry and hug you to comfort you just like what she did on Sunday then maybe you might be able to pull through.

I will miss you forever, Mickey. Till death do us brothers part.

Apple slices

It was taught to us by an old church friends who in turn learn it from a Pastor wife who is also a mother of five. Good for mothers who have no time and have too many young children to look after. Thank you God for this lovely lady who hand down such lovely recipe.

Apple sliced
2 red apples (sliced /diced)
2 eggs
1 1/2 cups self raising flour
125g butter (melted)
1/2 cups sugar
1 cup Sultanas/cranberries
icing sugar for dusting

if using green apples, use 3/4 cups sugar

1. Melt butter & sugar together

2. Mix apples, sultanas/ Cranberries, eggs & flour together

3. Add in the butter & sugar mixture

4. Mix well, pour mixture into a 20 x 20 cm tray.  

5. Bake at 180°C for 15- 20 mins

6. Dust with icing sugar