I have a problem naming this dessert. You see, I have no problems with yam. But I have a problem with the other ingredient namely nian gao. Nian Gao is mandarin for the word Year Cake. Nian is Year and Gao is Cake. In Hokkien dialect, it is known as Tee Kueh (sweet cake) and in the Cantonese dialect, it is known as Nin Kou (Year Cake). Nian Gao is sweet. Very sweet. It is made of rice flour, very sticky and traditionally thought to be a form of sweetener offered to the Kitchen God just before the Chinese New Year so that the Kitchen God will say good things about the household. Anyway, after much thought, I decided that I will call this the Fried Yam and Nian Gao Sandwich. Read the rest of this entry »

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It was truly a Yam and Sago Delight over the weekend. I bought a yam on Sunday and decided to make dessert out of it. It is my very first yam purchase in my entire life! And it is all because of this blog. You see, having this blog motivates me to try new recipes now and then so as to keep things going. So, anyway, after discussing some potential ingredients with my wife, we decided to have a dessert consisting yam, sago, pandan leaves (screwpine leaves), gula melaka and evaporated milk. Read the rest of this entry »

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This is a relatively simple dish to cook involving the use of brinjals (some call them aubergines), garlic and dried prawns. You can add in some cut chillies as well. The blend of garlic, dried prawns and dark soya sauce makes this dish very appetising and suited for white rice. I usually add the cut chillies to make this dish spicy but considering that I had to feed my 4 year old daughter as well, I decided to forgo it.

There are essentially 2 parts to cooking this dish. The first is to pan fry the brinjals till it is browned on the flesh side and the second part is to cook it together with the rest of the ingredients. Try to cook the 2 parts in succession as the brinjals can turn into a less appealing colour after cooking. But then again, since we are using dark soya sauce, we can’t really see much of the purplish colour, can we? Read the rest of this entry »

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Homemade tofu is pretty simple to make if you have soyabean milk (unsweetened), egg white, salt and full cream evaporated milk (Ideal Milk). Just mix the ingredients together (according to the recipe, of course) and you will get silken tofu after steaming the same. In fact, the silken tofu can be as smooth and silky as those sold commercially.

Once you have made the tofu, the topping is pretty much up to your creativity. My wife stirred up four ingredients together and I decided to name them Mini Treasures just to add a little glamour to an otherwise simple home cooked meal.

This is my wife’s recipe for Homemade Tofu with Mini Treasures Read the rest of this entry »

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