Thai Candid Tapioca dessert (Montad Chuame มันสำปะหลังเชื่อม 泰式椰奶木薯甜品 )

INTRODUCTION

Today is Saturday and the family is going out for dinner later, i therefore choose a simple recipe to share with all.. I still have lots of recipe in the my photo bank and some are rather long winded.

I can’t recall when this dessert is becoming common in Singapore and Malaysia. Possibly due to the insurgence of Thai restaurants in the region and it becomes a very common sweet treat even sold in shopping centre.

Tapioca or cassava is a common root in Malaysia and Singapore. We planted our own tapioca at our back yard  when I was young. My mum used to boil tapioca and we eat it with some sprinkled sugar crystals.. As simple as that..

Well this preparation method is more like candied tapioca with thick sugar syrup sipped into the tasteless tapioca flesh.. It is tastier and just like most Thai desserts, coconut milk was drizzle on top of the cooked tapioca to smoothen the texture of the tapioca.

Preparation is definitely not difficult.  Just need a bit of time and close supervision. Ingredients are extremely simple too..

 

WHAT IS REQUIRED

Servings: 4-6 adults

• 500 grams of tapioca or cassava
• 250 grams of castor sugar
• 500 ml of water
• Few leaves of pandan

Coconut milk drizzle

• 200 ml or grams of coconut milk
• Pinches of salt
• 1 tablespoons of rice flour mixed with 3 tablespoons of water

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STEPS OF PREPARATION

 

• Cut the skinned tapioca into big chunks and ensure that any fibre attached to the centre shall be removed.

• In a pot, put the tapioca and the suggested amount of water, add the sugar and pandan leaves.  Bring to boil, reduce the heat to medium and let it simmer until the tapioca is soft. and the syrup have become thick.  Off the heat and let it rest in the pot for another 30 minutes to cooling and to let more syrup sipped into the tapioca flesh.

• Put the coconut milk, pinches of salt and rice flour solution in a pan. Bring to boil under medium heat and cook until the coconut milk starts to thicken.

• For servings, place the candid tapioca in the serving plate, add additional syrup if desired and drizzle with the coconut milk. Sprinkle with sesame seeds plus ground peanuts if desired.

Note:

• The water required very much depends on your pot. You can gradually add water during the process.

• The timing will depend on your water and tapioca size. In my case, it took about 1/2 hour. However, the larger size tapioca will need much longer to get cooked.

• Once in a while you have to monitor the boiling. Some tapioca are easier to get cooked than the others. In the event that the tapioca are cooked through yet the syrup is very watery, drain the tapioca and continue to cook the syrup under high heat until it thickens. Add back the tapioca. In the even that the tapioca is not cooked through but the water dries up very fast, add more water.

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CONCLUSION

This is not a difficult recipe,  Variations are many as you can use gula melaka if you wish though Thai do not used this. If you do not like Tapioca, there is a very similar dessert called candid sweet potatoes that basically used the same method and is very common in Taiwan. However, you will have to monitor the sugar used and the timing. Do give it a try and let me know if this recipe suits your taste buds.

Hope you like the post today. Cheers and have a nice day.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Eight Treasure Glutinous Rice Dessert (八宝饭）

INTRODUCTION

This is a recipe that you can keep for Chinese New Year.. It is a famous Chinese traditional dessert called eight treasure glutinous rice dessert or 八宝饭。

Of course you can also prepare it to satisfy your craving now like what I did for myself.

I have wanted to blog this dessert but it was on hold because of the ugly first set of pictures. I prepared that almost a year ago and because I am not satisfied with the decolourization of the red and green cherries, I have decided to hold on the post.. When my blog reached its 5 millionth readership, I have firmed up my decision to prepare it again for my self celebration.

This is a dessert that I truly liked.. About 15 years ago when I stationed in Shanghai, whenever I went to Nanjing street, I will sneak into Sofitel’s Shanghainese restaurant to have a bowl. It never failed me whenever I passed by there. It is sweet, gooey and come with assorted ingredients. I loved  it especially the red bean paste or lotus paste enveloped by the sticky rice..

Of course what is sold in hotel for individual servings will not be as complete as what the original authentic recipe called for.. Theoretically, 8 ingredients shall be used and each ingredients have a meaning attached to it..

• Lotus seeds （莲子） – signify harmonious marriage (和谐婚姻）
• Dried longan （桂圆） – signify reunion （团圆）
• Dried tangerine peels （金橘脯） – signify auspicious and luck (吉利）
• Red dates （红枣） – birth to healthy kids (早生贵子）
• Candied Melons or Candied cherries （蜜樱桃 或 蜜冬瓜）– Close rapport relationship (甜甜蜜蜜）
• Barley （薏米）– signify longevity (长寿）
• Melon seeds （瓜子仁）– signify discipline in life (生活有规律）
• Shredded red plums  （红梅丝）– signify progressing smoothly (鼓励进取、祝福顺利)
• Shredded green plums （绿梅丝）– signify longevity (长寿）

I do not get all the ingredients in Singapore like shredded red plums and shredded green plums, therefore I have resorted to substitute with orange peel and pomelo peel. However, as far as the ingredients are concerned, as long as there are 8 ingredients, it can be considered as 8 treasure glutinous rice dessert. I have also eaten many  variations being sold in restaurant.

“八宝饭是汉族传统名点，腊八节节日食俗。流行于全国各地，江南尤盛。各地的配方大同小异，基本上是把糯米蒸熟，拌以糖、油、桂花、倒入装有红枣、薏米、莲子、桂圆、等果料的器具内，蒸熟后再浇上糖卤汁即成。味道甜美，是节日和待客佳品。民间认为八宝饭来源于古代的八宝图，各百科全书也是采用了这种说法。早期的八宝饭是将蒸熟的糯米饭拌上糖和猪油，放点莲子、红枣、金橘脯、桂圆肉、蜜樱桃、蜜冬瓜、薏仁米、瓜子 仁等果料，撒上红、绿梅丝做成。色香味美，还有涵义：莲子是八宝图中的和合转化而来，象征婚姻和谐和好；桂圆象征团圆；金橘象征吉利；红枣象征早生贵子；蜜樱桃、蜜冬瓜象征甜甜蜜蜜；薏米仁系仙鹤转化而成，象征长寿、高雅、纯洁；瓜子仁是鼓板的变体，象征生活有规律，平安无灾祸；红梅丝与龙门同色，含有鼓励进取、祝福顺利的意思；绿梅丝象征长寿。后来八宝饭的用料日趋简化，用各色果脯代替了金橘脯、蜜樱桃、蜜冬瓜和红、绿梅丝。后来又增添了桂花等香料，寓意“金（所用桂花必须是金桂）玉（糯米呈玉脂白色）满堂”。 （Source： http://baike.baidu.com/subview/95344/8137503.htm）

Just like the recipe in the Buddha’s delight, I will not share the exact quantity of the ingredients but will share only what I have included because variations are many. I have used osmanthus syrup but if you do not have, you can also used other type of clear syrup too.

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WHAT IS REQUIRED

Servings: 5-6 adult servings

• 250 grams of glutinous rice – soaked for at least 3-4 hours
• 50-80 grams of castor sugar
• 100 grams of red bean paste or black sesame paste or lotus paste or other paste
• 50 grams of lard or cooking oil

Eight treasures

• 15 grams of walnuts
• 15 grams of barley – soaked
• 15 grams of red dates – soaked
• 15 grams of lotus seeds- soaked
• 15 grams of raisins – soaked
• 15 grams of dried longan – soaked
• 15 grams of candied red cherries (replaced by orange zest)
• 15 grams of candied green cherries (replaced by pomelo zest)

• 50 grams of sugar
• 3 tablespoons of water
• 2 tablespoons of dried osmanthus

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STEPS OF PREPARATION

• Soaked the glutinous rice for at least 2-3 hours. Drained and steamed until cooked. At in the sugar and lard, stir until well combined.  Set aside.

• Steamed the red dates, barley and lotus seeds for 10-15 minutes until cooked and soft. Set aside.

• Depending on the size of the steaming bowl, divide the red bean paste (or other paste) and cooked glutinous rice into the number of bowls (if there are 3 bowls, divide into 3 portions. If there are only one bowl, there is no need to divide.). Wrap a ball of red bean paste with a ball of glutinous rice.

• Lightly greased the steaming bowl. Put all the ingredients inside the bowls ensuring all the bowls have every ingredients. If you wish, you can design pattern of your eight treasure items in the bowl before the next step.

• Press the glutinous rice into the bowl firmly and steam under high heat for at least 30 minutes for the flavour to be incorporated. If your glutinous rice is too dry, you can add 1-2 tablespoons of water to the glutinous rice.

• To make the syrup, put the water, sugar and osmanthus flower in a pot. Bring to boil and let it simmer for a few minutes. This osmanthus sugar syrup is best to be prepared on the day before so that the flavours can develop.

• Drizzle the syrup on top of the eight treasure glutinous rice before serving.

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CONCLUSION

The attractiveness of this dish will very much depends on your creativity skills. The fruits and nuts can be pre-arranged for beautiful plating. This is a presentable dessert that can be served for Chinese big festivals such as Chinese New Year or even elder’s birthday.    Lastly, while I understand osmanthus flower is not common here, you can always used pandan to substitute or totally omit if you find the dessert is already sweet to your taste bud.

Hope you like the post today. Cheers and have a nice day.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Chinese Steamed Milk Puddings in Coconut Shell (椰皇炖蛋白鲜奶)

INTRODUCTION

This is a rather common Cantonese dessert in Hong Kong though it was not as popular in Singapore and Malaysia. The picture and the description captured my attention and I have the urge to prepare one to try out myself.  Why I was doing some marketing in supermarket, I saw some coconut being sold, I bought one and decide to give it a try.

This dessert is believed to improve the body complexion. It is flavoured by milk and coconut milk. It is very soothing and especially nice when chilled for serving.

Preparation is not difficult but the only more difficult part is break the coconut shell Well everybody have a first time and I have not done so for donkey years. You may want to ask  the male members in the family to assist you to break the husk. Otherwise, you can just forget about the coconut and steamed using a bowl.

As to whether old coconut or young coconut shall be used, it is up to individual. While the flesh of the coconut can easily be scrap out, however, there is a lack of coconut fragrance. As contrast to old coconut, it flesh is hard but the milk pudding are much more aromatic. After cooking this dish, you can  also use the old coconut flesh to boil some nutritional soup. Since it is a traditional dessert, in my humble opinion, the original version of this dessert shall be old coconut since young coconut is common in recent years.

According to Traditional Chinese Medicine, coconut has the following properties:

• Provide nutrition – Coconut has coconut sugar fats, proteins, Vitamin B, C and other minerals and hence enhance immunity system
• Have diuretic properties to reduce swelling
• Properties of killing tapeworms and other intestinal parasites
• Improve body completion and moisture retention

椰子：【食疗作用】

• 补充营养  椰子含有糖类、脂肪、蛋白质、维生素B族、维生素C及微量元素钾、镁等，能够有效地补充人体的营养成分，提高机体的抗病能力。
• 利尿消肿  椰汁含有丰富的钾、镁等矿物质，其成分与细胞内液相似，可纠正脱水和电解质紊乱，达到利尿消肿之效。
• 杀虫消疳  椰肉及椰汁均有杀灭肠道寄生虫的作用，饮其汁或食其肉均可驱除姜片虫和绦虫，用之于临床，不仅疗效可靠，且无毒副作用，是理想的杀虫消疳食品。
• 驻颜美容  椰汁含糖类、脂肪、蛋白质、生长激素、维生素和大量的人体必需的微量元素，经常饮用，能益人气力，补充细胞内液，扩充血容量，滋润皮肤，具有驻颜美容作用。” （Source: http://www.21nx.com/jkw/ywsc/zcy1/zcy/9-3-18222.htm)

According to Traditional Chinese Medicine, milk has the following properties

• Thirst quencher
• Lubricate intestinal systems and aids in improving constipation
• Moisture retention for skin
• Improve energy

“中医学认为，牛奶味甘性微寒，具有生津止渴、滋润肠道、清热通便、补虚健脾等功效。把牛奶进行适当的加工，或和其他食物一起进行调配，可制成各种“食疗牛奶” (Source: http://www.cn939.com/zysl/yaoshitongyuan/77554.html)

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WHAT IS REQUIRED

Servings: About 2 Adults

• One coconut
• 2 egg whites
• 15 grams of castor sugar
• 200 ml or grams of full cream milk

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STEPS OF PREPARATION

• Use a big knife to cut open the coconut shell. Drain the coconut water and you can use this as a drink. Put the coconut on top of bowl. You may want to ask the male member to assist in the opening. Young coconut are much easier to open.

• Put sugar and full cream milk in a pot, heat under medium heat until hot. Off the heat before it starts to boil.

• Beat the egg white until slightly frothy.

• Pour the warm milk into the egg white. Whisk until well combined. Sift the milk into the coconut . Use a clingy wrap to wrap the opening. Steam under high heat for 30-45 minutes. The timing of the steaming will very much depend on the thickness of the coconut flesh and the size of the coconut . The bigger it is the longer it will take. Once the pudding has set (meaning when you push the coconut, there is no wavy pattern), off the heat and let it sit inside the steamer for another 15 minutes before transferring out for cooling. Serving can either be warm or chilled.

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CONCLUSON

This is the traditional Chinese dessert series, I hope to introduce more of such desserts to our readers. Do not doubt the combination as I will not issue creative recipes for the time being. It has been consumed for many many years for the Cantonese. It is not here does not it is not in existence. Remember that if you do not have the confidence to break a coconut, you can always steam the milk puddings in a bowl.

Hope you like the post today. Cheers and have a nice day.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

 

 

Adzuki beans Lotus Seeds Soup (莲子百合红豆沙)

INTRODUCTION

I have to be frank that I do not like to issue this type of dessert sweet soup recipes.. The main reason is that I have to do a lot of researches before I can issue my post..

I do think I will issue a simple recipe without providing readers any information.. I believed readers should always understand what they are consuming or at least, in Chinese dessert sweet soup, why ingredients A is paired with B and etc. or benefits of having such desserts. All these traditional recipes have been prepared for many years and there must be reason of its benefits and  behind such pairing.. 

What I am sharing to day is a very common dessert prepared be it in restaurants or households. Again, it is a Cantonese cuisine and I presumed most household will now how to prepare. Depending on your dialects, Cantonese  believed that for a good bowl of this dessert, the red beans must be cooked until very soft and resembling  the paste form..For other dialects, soft but still grainy is considered as acceptable.

The recipe basically involved boiling the red beans in water until the red beans are very soft and mushy. Add sugar and it can be served. The challenge is to achieve this effect as fast as possible. There are many ways of cooking but I believed using pressure cooker is the fastest among all. Other cooking methods that can be considered are:

• boiling over the stove with a porcelain spoon ;
• Slow cooker over night boiling
• Rice cooker soup function
• Thermal flask cooking by bring the red bean to boil and keep in the thermal flask overnight

The main ingredients in this recipes are dried lily bulbs (百合）, red or adzuki beans (红豆）, lotus seeds (莲子） and dried tangerine peel.（橘皮） 。 At times when the ingredients are a lot, I will only share the benefits of the two most important ingredients. Per http://chinese.herbs.webs-sg.com/articles_9.html, the main functions of lily bulbs as per Chinese medicine are:

• For treating of ulcer of the stomach.
• For treatment of pain in solar plexus because of spleen deficient.
• For treatment of Dengue Fever during frequent urination period.
• For treatment of neurasthenia.
• For treatment of boils.

As per http://www.pingminghealth.com/article/259/red-bean/, red beans have the following benefits :

• Reduce Fluid Retention as in oedema cases
• Aids in weight loss due to excess fluid retention
• Avoid effects of external pathogenic dampness
• Reduce heat and toxin in the blood that causes rashes, pimples and boils

“莲子百合红豆沙 – 红豆有清心养神、健脾益肾功效，加入莲子、百合更有固精益气、止血、强健筋骨等作用，能治肺燥、干咳，提升内脏活力，增强体力。莲子有养心安祥的功效，中老年人特别是脑力劳动者经常食用，可以健脑，增强记忆力，提高工作效率。百合具有养心安神，润肺止咳的功效，是著名的保健食品，也是老少皆宜的食物。莲子百合红豆沙具有补脾、和胃、清肺功效，老少皆宜。养生也是护肤的重要的一部分，外调加上内养，才能造就一个水灵灵的女人。” (http://www.baike.com/wiki/%E8%8E%B2%E5%AD%90%E7%99%BE%E5%90%88%E7%BA%A2%E8%B1%86%E6%B2%99)

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WHAT IS REQUIRED

Servings： 4-6 adult servings

• 300 grams of adzuki red beans (红豆），soaked for 1-2 hours
• 250 grams of rock sugar (冰糖）
• 25 grams of dried lily bulbs （百合） , soaked until soft
• 50 grams of lotus seeds （莲子）, soaked until soft
• Some tangerine peels （陈皮）
• Few pandan leaves (香兰叶）

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STEPS OF PREPARATION

• Wash the red beans, add sugar and pandan leaves. Add water until it is about 2 cm above the red beans. Pressure cook the beans for 30 minutes.

• Add the soaked lily bulbs, lotus seeds, rock sugar and tangerine peel. Add additional water such that it about 2cm all the ingredients. Pressure cook again the beans for another 30 minutes. Use the ladle and move in a circular motion and grind the the red beans for a few minutes. While doing this action, avoid breaking the lily bulbs and lotus seeds which should be rather soft now. Best served warm with additional tangerine peel.

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CONCLUSION

To conclude, this dessert aids to improve the spleen function (and hence blood production and transportation 补脾 leads to less easy to become tired）， strengthen  the stomach (and hence better intestinal digestion system  和胃  leads to better appetite） and lungs clearing (reduce chronic cloth and etc. 清肺）。It is also beneficial to ladies as it contained lots of iron in adzuki beans and good in blood replenishment。Lastly, it is good for skin conditions resulted from damp heat as per Chinese Tradition Medicine.  I hoped I am clear and I know I am not as I am as new as you are.. lol . I hope to learn together with all of you.. Whatever it is, this is bowl of delicious traditional dessert that is believed to benefit our bodies.

Hope you like the post today. Cheers and have a nice day.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at 

PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  and FOOD PARADISE 美食天堂 to see more recipes.  I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Snow Fungus Papaya Sweet Soup (木瓜银耳炖冰糖）

INTRODUCTION

This is quite a classic Cantonese dessert commonly served in Cantonese restaurants and believed to “clear” lungs, improved complexion, improved intestinal conditions and breast enhancement. It can be as simple as the three ingredients as in this recipe or there are many things that you can add to the sweet soup..

I accidentally double boiled the dessert for a solid 16 hours.. It become gelatine like dessert, gooey and yummy.. Such type of texture is the same as those concentrated bird nests desserts and that is the reason that people are preparing this costly bird nest sweet soup with the belief that it will enhance moisture retention in the skin.. I cannot vouch that it is true but it did convinced me with such texture. In fact, white fungus or snow fungus is long considered as an excellent ingredients to improve skin complexion and as an alternative for bird nests. A good grade snow fungus can be rather costly too.

Most recipes called for braising or double boiling of 3-4 hours, I did that and i took my images immediately after 4 hours since I am rushing out. You can see that in some picture, the white fungus has not disintegrated yet and looks rather crunchy. After the photo shooting session, I put the dessert back to the slow cooker and I totally forget about it until I woke up in the next morning. It really transformed into gelatine or collagen type of gooey liquid. It is extremely yummy that my kids did not complain at all.

The main ingredients in this sweet soup are snow fungus and papaya. As shared before in my previous post: Snow Fungus Pear Sweet Soup （冰糖银耳炖雪梨）Snow fungus is a type of mushroom and has long been famous to have the following properties by Traditional Chinese Medicine:

• Improve the skin completion
• Nourishes and moistures the lungs
• Probable  lowering of blood sugar and inhibit increase in cholesterol level
• Reduce symptoms of constipation, dry cough, dry skins and respiratory discomfort.
• improve immune systems
• Improve retention of bodily fluids

As for papaya, Chinese medicine believes that papaya is warm in nature (性温）， it is neither too heaty nor cooling. According Chinese Medicine, papaya is believed to: have the following properties  (Source: http://www.askdrmao.com/natural-health-dictionary/papaya/)

• Lung lubrication
• Kill intestinal worms
• Increase milk production in lactating women
• Heal skin lesions
• Sooth Indigestions and stomach aches
• Alleviate irritability brought by warm weather

Putting these two together apparently is a very good dessert for lung lubrication that is suitable for this hazy weather. 

” 木瓜银耳糖水是一道美味可口的汉族名点，属于粤菜系。制作简单，口感良好。滋补美容丰胸的佳品。补充营养，提高抗病能力。将银耳用温水浸透泡发，洗净撕成小朵，削皮去籽，切成小块；银耳、木瓜和冰糖一起放入锅里，加适量水煮开，然后转小火炖煮30分钟-1个小时，即可食用。木瓜含有丰富的维他命a及c和纤维，当中的水溶性纤维更加有助平衡血脂水平，还能消食健胃，对消化不良具有食疗的作用。有丰胸作用! 银耳性平、味甘淡，有滋阴、润肺、养胃、生津、益气、补脑、强心之功效。不但适宜于一切妇孺、病后体虚者，且对女性具有很好的嫩肤美容功效。银耳和燕窝的功效差不多~~所以我真的超级爱银耳的~~这道银耳木瓜糖水是一道滋养糖水。常食用能养阴润肺，滋润皮肤，防止皱纹过早出现，保持皮肤幼嫩，延缓衰老。可治疗燥热咳嗽、干咳无痰等等。“ （Source: http://baike.baidu.com/view/4702571.htm)

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WHAT IS REQUIRED

Servings: 4-6 adult servings

Main Ingredients

• Some papaya （木瓜）
• Some snow fungus （雪耳）
• Rock sugar to taste (冰糖）

Optional Ingredients

• Some apricot kernels (南北杏）
• Pandan leaves (香兰叶）
• Lotus seeds (莲子）
• Goji berries (枸杞）

* Quantity is intentionally omitted as this is a flexible recipe. A bit more or less of each ingredients are acceptable, If you are unsure, use the equal volumes of papaya and snow fungus.

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STEPS OF PREPARATION

• Cut the papaya into small pieces , You can also chopped the papaya, if preferred. Set aside.

• Soaked the snow fungus until full expandable. Cut away the yellow stem at the bottom. For the white colour portion, cut into small pieces. Transfer the snow fungus to a small porcelain pot that can fit into a slow cooker. Add the chopped papaya and rock sugar. Add enough water to cover the snow fungus. Double boil using slow cooker for at 3-4 hours or until your desired texture.

Note:

• In this illustration, I have double boiled the snow fungus for about 18 hours. if you have time, let it continue boiling and snow fungus boiled for 4 hours will have very different texture with those snow fungus who have been stewed for long hours. As it boils, the snow fungus will secrete gelatine like of substances which is very soothing to the throat.

• If you do not have slow cooker, you can try boiling over the stove, pressure cooker, thermal flask or even rice cooker soup function. The final ultimate desired outcome is a thick and concentrated dessert. Timing will differs between different gadgets.

• If your volume is a lot, you do not need double boiling. You can just put everything in the slow cooker and add enough water to cover it.

• Feel free to add things that you liked such as apricot kernel, pandan leaves etc. Even red dates can be added.

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CONCLUSION

Once again, a bowl of dessert will not create a difference but it will make a difference if it was factored into your dessert menu. I hope readers will give it a try on this simple, delicious and cheap Chinese traditional dessert commonly served it is restaurant.It is extremely timely for this hazy weathers. If you never try, just imagine you are enjoying a cheaper bowl of bird nests sweet soup.

Hope you like the post today. Cheers and have a nice day.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at 

PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  and FOOD PARADISE 美食天堂 to see more recipes.  I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Pumpkin Pie (南瓜派)

INTRODUCTION

Every time around October, I will see a lot of recipe on pumpkin by Western bloggers.. One of the most common recipe will be pumpkin pie.. I have never tried this pie before but it has always in my to-do list. I can imagine the taste of the pie.. It should be creamy and yummy..

When I was shopping in a supermarket a few days ago, I saw 3 kg pumpkin was sold at a very reasonable price. Unknowingly, I bought a big pumpkin home. I remembered that it was less than S$3 and i know it is very heavy, probably about 2 kgs ..Ha-ha.. Therefore I must churn out recipes using pumpkins.

First thing that come to my mind is this pumpkin pie.. It is time to try out a recipe and if successful, I shall share with the readers. I searched for recipes but most are Western recipes that uses ready made canned pumpkin puree. After digesting a few recipes, I have decided to design my own recipe to suit Asian taste..

Bingo, the pumpkin pie is so delicious and make me wonder why such delicious pie is not common in this part of the world. I posted this western dessert in 3 Chinese food groups – One each in Taiwan, Hong Kong and Malaysia. The response is overwhelming. The likes are escalating and members are requesting for recipes. That is also the reason why I rush out to issue the recipe today.

Preparation is not difficult at all.. I have simplify the version of using food processor. Don’t worry, if you do not have food processor, you can easily do it manually or using a stand mixer or use hand rubbing method.

As per Wikipedia,

“Pumpkin pie is a traditional sweet dessert, often eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween. The pie consists of a pumpkin-based custard, ranging in colour from orange to brown, baked in a single pie shell, rarely with a top crust. The pie is generally flavoured with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used, and can replace the clove and nutmeg as its flavour is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices.” (Source: https://en.wikipedia.org/wiki/Pumpkin_pie)

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WHAT IS REQUIRED

Servings: About two 6 inches diameter pies

Short crust pastry

• 160 grams of plain flour
• 100 grams of butter, chilled
• 2 teaspoons of castor sugar
• 1 egg yolk
• 3 teaspoon of milk

Fillings

• 500 grams of pumpkin flesh
• 80 grams of condensed milk
• 30 grams of castor sugar – optional
• 2 eggs + 1 egg white
• 1 teaspoon of mixed spice (cinnamon+nutmeg+ginger) – optional

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STEPS OF PREPARATION

• Pre-heat the oven to 180 degree Celsius.

• Put all the butter, sugar and plain flour in a food processor. Use pulse mode to blend until the flour become crumble. Add eggs and milk, blend for 1/2 minute until it forms a liable dough. Divide the dough into two portions. Put one dough on top of a piece of clingy wrap. Put another clingy wrap on top of the dough. Use a rolling pin to roll the pastry to about 2mm thick . Transfer the pastry to your baking dish, press down follow the shape of the dish. Bake in the oven for about 15 minutes. If you have baking beads, you can place on top of the pastry and take it out once the baking is done.. Set aside for cooling.

Note

• If you do not have a food processor, you can rub the butter and sugar using finger tips, add eggs and milk, LIGHTLY knead until if forms a pliable dough.

• Steam the pumpkin until soft.

• Transfer the pumpkin to the blender. Add eggs, sugar, condensed milk and mixed spice. Blend until fine. Fill  the baked pastry shell with the puree to about 95% full. Bake in the pre-heated oven of 180 degree Celsius for about 25 –30 minutes or until the puree is set. Cooled completely before cutting and serve at room temperature.

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CONCLUSION

I love this pie and my kids love them too. I hoped more readers in this region will try this recipe and let me know if it suits your taste buds. If you do not want to prepare the pastry, store bought pie cups can also be used.

Hope you like the post today. Cheers and have a nice day.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at 

PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  and FOOD PARADISE 美食天堂 to see more recipes.  I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Chawan Muah Piah or Sesame Cake (诏安麻饼）

INTRODUCTION

I am contemplating whether or not I should issued this recipe… This is one of the childhood mooncakes that I can only find in Kuching. After due consideration and requests from members of my Facebook Group, I have decided to issue this recipe and keep a record in my blog.

However, I am unsure about the name this simple moon cake with no filling.. I remember my late parents called it as generic as mid autumn mooncake (tiong qiu gue pia) .. But at least 3 members in the Facebook Group called it muah pia aka sesame cake.. Since i have no better name for this cake, I shall called it sesame cake or muah pia.

This is a mooncake that is hard to trace the origins. I suspect that it is a dialect related mooncake belong to the Chawan (Zhao An 诏安）。 It is definitely not a common mooncake, even thus elders who lives in Kuching but do not belong to this dialect may not know this mooncake at all.. It is slightly fudgy and can turn hard if it is put in the dining table for too long. When i was young, we used to “barbecue” this biscuit over the charcoal stove to make is softer before we consumed it.

After I posted my picture, one of my Facebook friends – Mr. Edgar Ong from Kuching, managed to get hold of some being sold in the shop. i wish to take this opportunity to thank him for letting use his pictures to show all of you.

This is a cake that I have not eaten for a long time and I have forgotten how it looks like. When I saw the picture that was sold in the stores, I realized that only one side was coated with sesame seeds as opposed to my illustration here. I remembered very clearly that in the olden days, the bottom side was written with red Chinese characters but I was told that such practises was abandoned because foodies nowadays do not like to have cakes that has food colouring in it. Well, is it not the traditional practise has lost in the battle to the current health trend? To me, it is a very sad fact if the reason is true.

I have posted in one Chinese Food Group  and written what I knew  and felt about this biscuit: “这是很小时候贫穷人家的月饼。简单朴实耐放，符合以前辛苦的年代。人穷，中秋还要过，莲蓉不必妄想，那是大户人家的专利。一般穷苦人家就一个无馅圆饼写个红字就可以当月饼拜拜。 现在呢，有钱要买还要也不一定能够买得到，还有碰运气。现在吃起来回味无穷。 再回想起来，这些月饼很耐饿，适合工人，农夫，虽然简单，比起现在甜甜的月饼的确健康许多。”

Before you tried this recipe, you must be somebody who like simple food .. The cake is slightly sweet, floury and yeast flavoured. It is addictive and I really love this biscuit for its simplicity.

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WHAT IS REQUIRED

Servings: About 25 biscuits depending on size

Starter Dough

• 300 grams plain flour
• 300 grams of sugar
• 260 grams of lukewarm water
• 10 grams of instant yeast
• 50 grams of cooking oil

Second portion

• 300 grams of plain flour
• Adequate sesame seeds for coating

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STEPS OF PREPARATION

• Put all the ingredients of starter dough in a mixing bowl, stir until well combined. Let it proof for at least 1.5 hours. Ensure that you saw some bubbles. It will be better if you have the time to proof for 2-3 hours until the dough turns a bit sour.

• Once the starter dough is ready, pre-heat the oven to 170 degree Celsius.

• Add in the remaining plain flour, use the machine to knead until it forms a pliable smooth dough. If the dough is too wet, add flour tablespoon by tablespoon and knead until it leaves the side of the mixing bowl.

• Transfer the dough to a lightly floured surface. Lightly knead and divide the dough to about 50-60 grams. Shape round and coat with sesame seeds , use a rolling pin to roll flat the dough with about 0.5-1 mm thick.  Bake in the pre-heated oven for 12-15 minutes. It is ok if the centre remain slightly soft .

Note:

• It is up to you if you want to coat the biscuit double or single side. 

• You are advised to test bake one biscuit and see if it fluff up , if no, let it proof for 10-15 minutes before baking.

• The biscuits are supposed to be slightly under baked. It is softer in the centre. It can keep for a long period of time in a container.

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CONCLUSION

This recipe is doable and whether or not you like it will very much depends if you have ever tasted it before. It is supposing to be simple, rather soft, not extremely fluffy and yeast flavoured simple cake.  In my next attempt, I would have to brush up with the shaping of the biscuits  .  To me, it is very addictive and I usually ended up eating 3-4 pieces per session.. What surprised me is my boy liked this biscuits too. If you are game enough, do give it a try.

Hope you like the post today. Cheers and have a nice day.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  and FOOD PARADISE 美食天堂 to see more recipes.  I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Snow Fungus Pear Sweet Soup （冰糖银耳炖雪梨）

INTRODUCTION

Autumn in Northern Hemisphere has arrived and those who has lived in the countries with 4 seasons will know that Autumn season is very “heaty” and “dry” making some people prone  to have nose bleed and irritation in the throats..The “heat” and “dryness” in the body will produce the following symptoms

• Nose bleeding
• Dry skin
• Dry cough
• Sore throat
• Constipation

A bowl of this snow fungus pear sweet soup will be just the right remedy if you have one of the above symptoms. For families in Singapore and Malaysia, this sweet soup is equally good for our body whole year round. I am contemplating to start a series on common Chinese medicinal sweet soups that have nutritional and possibly healing properties.

The main ingredients in this sweet soup is snow fungus and pear. It was stewed or slow cooked with rock sugar. Snow fungus is a type of mushroom and has long been famous to have the following properties by Traditional Chinese Medicine:

• Improve the skin completion
• Nourishes and moisturization of the lungs
• Probable  lowering of blood sugar and inhibit increase in cholesterol level
• Reduce symptoms of constipation, dry cough, dry skins and respiratory discomfort.
• improve immune systems
• Improve retention of bodily fluids

On the other hand, pear according to the Chinese medicine

• Improve immune systems
• Moisturize the lungs and prevent dry couth
• Clear lung heat
• Prevent constipation and improve bowel movements

For those readers who understand Chinese:

“冰糖银耳炖雪梨是一道汉族药膳，属于粤菜系。冰糖有生津润肺、清热解毒、止咳化痰、利咽降浊之功效；冰糖加雪梨则具有清热润肺，清凉止咳的效果，加热过的梨汁含有更大量的抗癌物质—多酚 “梨和加热过的梨汁，都有加速排出体内致癌物质的功能。”银耳有清肺、润肺的功效，富有天然植物性胶质，外加其具有滋阴的作用，是可以长期服用的良好润肤食品。冰糖银耳炖雪梨能清火止咳，此汤也适合孕妇饮用。” (Source:http://baike.baidu.com/view/1219133.htm)

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WHAT IS REQUIRED

Servings: 6-8 adult servings

• 1 white fungus about palm size (雪耳，银耳）
• 2 medium size pears （雪梨）
• 1 tablespoons of apricot kernel (南杏）- optional
• 50 grams of rock sugar （冰糖）
• 4-6 red dates （红枣）
• About 2000 ml of water

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STEPS OF PREPARATION

• Soak the snow fungus for at least 15 minutes in cold water and ensure that it expands fully. Turn and cut away the yellowish hard part. Cut the white part into small pieces. Set aside.

• Skinned the pear and cut away the kernel. Cut into big pieces and set aside.

• Put all the ingredients into the pressure cooker pot, add the water and ensure that the water at least cover 1 inches above the ingredients. Pressure cook for at least 30 minutes or your desired texture. Best served warm as a dessert.

Note:

• The quantities stated here are all estimated quantities and feel free to adjust the quantities that suit you taste buds.

• If you do not have pressure cooker, alternatives are slow cooker or over the stoves (about 1 hour) .

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CONCLUSION

For Chinese traditional medicine, none will believe a bowl of sweet soup will work magic. However, if this was factored into your dietary menu, the benefits will accumulate over time.. I hope this recipe new house chefs who are looking for Chinese traditional sweet soup.

Hope you like the post today. Cheers and have a nice day.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  and FOOD PARADISE 美食天堂 to see more recipes.  I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Pecan Brownies (胡桃布朗尼）

INTRODUCTION

I bought a bar of chocolate from a bakery shop and by hook and by crook, I must finish this bar of chocolate as soon as possible..One of the reasons is that I myself do not really like chocolate and I also do not want kids to indulge in chocolate overloaded cuisines…

I have always wanted to blog brownie but it was being hold back because I do not have baking chocolate at home.. Since i have this bar of chocolate, the first recipe that come to my mind is brownie.. a type of desserts that is pretty common in this region especially during High Tea..  It is a dessert slice, slightly crispy on the outside, gooey and dense on the inside. In addition, it is chocolaty and a rather addictive dessert. For me, brownie must be sweet and goes well with plain tea or coffee such that a piece or two is enough to satisfy one’s craving.

There are many many recipes of brownies in the website. All major website and western bloggers will have a recipe of brownies.. For this type of common recipe, I usually do not search further but goes back to my favourite baking cookbook. This cookbook captures recipes of all common sweets and desserts and so far, the book has never failed me in any of the recipes..I have full trust and confidence on the book.

Yes, I was not disappointed with this adventure. This is the type of brownie that I am looking for, slightly gooey and chewy on the inside and crispy on the external.  Pecan was added to provide some bit pieces in the piece of chocolate overloaded desserts.. It will goes well with ice cream but I would prefer to have it with my plain earl grey tea.

The original recipe yields quite a big piece of brownie. Therefore I have decided to half the recipes and made necessary adjustment to the cooking time.  Preparation is easy peasy, no complicated equipment, no strange ingredients, just mix and bake and it yields delicious brownies..

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WHAT IS REQUIRED

Recipe adapted from: Page 136, Chocolate Brownies “The Essential Baking Cook Book” published by Murdoch Books in 2000

Servings: Prepare a  tray of 6” x 6” of Pecan Brownies

• 20 grams of plain flour
• 30 grams of cocoa powder
• 200 grams of castor sugar
• 100 grams of chopped pecans or walnuts
• 125 grams of good quality dark chocolate
• 125 grams of butter, melted
• 2 eggs

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STEPS OF PREPARATION

• Pre-heat the oven to 180 degree Celsius.

• Lightly grease a 6”x6” baking tin and line with grease proof baking paper leaving the paper hanging over on the two long sides.

• Chopped the pecan or walnuts coarsely. Set aside.

• In a microwavable bowl , put the chocolate and butter and microwave for about 1 – 1.5 minutes. Stir until well combined. Add the beaten eggs and stir again until well mixed. If there is not microwave, you can always melt the chocolate using Bain-Marie method using water bath. This involves put a bowl over a pot of hot boiling water, stir until the chocolate and butter melts.

• In another bowl, sift the cocoa powder and plain flour. Add the sugar and the nuts. Stir until well mixed.  Pour the batter into the dry ingredients and stir until well mixed. Transfer the batter to the lined baking tin and baked in the oven for 25-30 minutes. Cool completely before lifting out using the paper and handles. Cut into relevant sizes before servings.

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CONCLUSION

Brownies are tasty yet they are so easy to prepare. There is no need to pay a price premium to have it in hotels or buy from bakeries. There are many types of brownies. Some are fudgier cake like structure and some and denser and gooier as in this recipe. While I cannot guarantee this is the best brownie available but it really suit my taste buds.

Hope you like the post today. Cheers and have a nice day.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  and FOOD PARADISE 美食天堂 to see more recipes.  I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Cocoa Milky Layered Agar Agar (可可牛奶千层燕菜)

SPECIAL ANNOUCEMENT

Prior to sharing about this recipe, I wish to take this opportunity to announce that Guaishushu’s second E-book will be due to be released this few day and I seek your kind support. I will further advise the link to purchase the E-book.. As this is an E-book, readers are paying a rather low price and if you need a hard copy, you can use the soft copy to print it yourself using PDF software..

The second E-book will have 25 noodles recipes commonly found in Singapore and Malaysia hawker centre. It includes mee soto ayam, Hokkien prawn noodles, Assam Laksa, fish head beehoon and etc..

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INTRODUCTION

Agar agar is a common Asian dessert and there is nothing to shout about.. I have a long post on Agar agar background and some basic preparation techniques in this post: Agar Agar is not the same as Agak Agak… Agar Agar is Red Algae !!  and if you are interested, you can read about what is agar agar..

I do not actually intend to share this simple agar agar recipe but when I posted my agar agar pictures, members of Facebook Group are requesting for a recipe..

Hmmmm, is there a recipe for agar agar? In my humble opinion, i always think that the most reliable recipe of agar agar are those printed in the packaging.. Every brand of agar agar is different and hence, one should always take into consideration what is printed in the package.. Otherwise, your agar agar may be too soft or too hard..

What I am sharing today is a concept on how I did this layered agar agar. Layered agar agar is not uncommon even when I was young.. The most classical agar agar combination is milo and condensed milk.. Some have coconut milk and gula melaka.. There are even those with yam cubes or water chestnut cubes. Of course the recent development is the rainbow agar agar.

I am not rejecting food colouring and I am never be a fan either.. The colour I have chosen this time is a big contrast layering using dark cocoa powder and milk.. A striking black and white layer.. I have to be frank that any agar agar that uses white layer may have a possibility of stained by colour..  Your colour design with have to take into consideration this factor.

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WHAT IS REQUIRED

Servings: One 4”x4”x8’ tray of Agar agar

Milk Layer

• 2 tablespoons of milk powder
• 12 grams of agar agar powder
• 200 grams of white sugar
• 800 grams or ml of plain water
• 3 pieces of pandan leaves

Cocoa Layer

• 2 tablespoons of dark cocoa powder or milo
• 12 grams of agar agar powder
• 200 grams of white sugar
• 800 grams or ml of plain water
• 3 pieces of pandan leaves

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STEPS OF PREPARATION

• Put about 4 tablespoons of hot water each to the milk and cocoa powder separately. Stir until the powder dissolves and form a paste.

• Get ready 2 pots. Put in the agar agar powder, water, sugar and pandan leaves for each pot. Bring to boil. Once it boils, add the cocoa paste and milk paste to the relevant pots. Stir until well combined and turn the heat the the lowest.

• Get ready the agar agar mould. The mould will need to be surrounded by another bigger mould filled with icy water.

• Pour one cup of milky agar agar into the smaller mould and let it set. As it is surrounded by the icy water, the setting can be quite fast about 5 minutes. Once it sets, use a fork to lightly scratch the surface of the milk layer. Pour one cup of the cocoa agar agar LIGHTLY on top of the milky agar agar. Ensure that it is at water level . Once the cocoa agar agar have set, pour another layer of milk agar agar. Perform the same procedures until all the agar agar was used. Once all the agar agar have been used up, chilled in refrigerator for at least one hour before cutting into desired shape.

Note:

• The process will not be very wrong if icing water was used. When ice melt, add more ice to expedite the process.

• You can temporary off the heat for the agar while doing the layering. If they start to harden in the pot, open the heat and heat until it melts.

• Scratching prevent sliding between layers. Otherwise, layer will slip if not properly set.

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CONCLUSION

This is a simple recipe that yields an elegant dessert. May be you want to give it a try. Feel free to alter to your preferred flavour, may be santan and coffee. If gula melaka was used, remember to adjust the sugar downwards. Once again, I hope reader will support me for my second E-book.

Hope you like the post today. Cheers and have a nice day.

 

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.