Friday, 26 June 2015

Tri colour Carrot Soup 三色萝卜汤

It's been a long time since I last made this, Tri Colour Carrot Soup 三色萝卜汤.  This soup reminded me so much of my late friend, LL.  She was the one that told me that this soup is good for detoxing.  

Looking at my girl, LL had already left us for 13 long years.  To date, I still miss her especially when I cook a dish or bake something that I had done with her before.

That is why when I saw a 16 years old killed himself, I feel really sad.  Sad for the deceased and also sad for his family, for the pain will always be there, no matter long time ago.

With the weather, I am pumping my family with more soup.  

What you need:

400g spare ribs
2 carrots
1 med sized green radish
1 med sized white radish
dried oyster (optional)


Blanched spare ribs.  Set aside.

Peeled carrots, green radish and white radish.  Cut into chunks.

All all ingredients into the pot.  

Add sufficient water to cover the ingredients and bring to a brisk boil for half hour.

Lower down to a simmer and let it simmer for 3 hours.  

Season with salt



Thursday, 25 June 2015

Toll House Chocolate Chip Cookie

Last week, when J approached me to organize a bake cookie session with her 6 yrs old, I agreed immediately.  I always wanted to do cut out cookies with kids.   It was a fun activity to do when my kids were young.

Then, I didn't expect it to be so hot and humid back home.  So my original plan was dashed and I have to settle for a drop cookie recipe.

Friends had a few suggestions and I was contemplating which one to try.  I remembered Toll House Chocolate Chip Cookie was quite popular many years ago.  Done a search in my old and new blog and I wonder why I never attempt on this one before.

Findings: This dough is extremely forgiving.  It is a very good recipe to work with kids.  Even in this humid weather, the dough didn't create a mess at all.  It is also easy to shape into ball.  

The cookie dough doesn't spread too much so it is good that you shape it into smaller bit size.  My first batch was way too big so I scaled down on the subsequent two trays.  

Half the recipe if you are baking just for the family and if you like crunchy cookies, these are for you.

Adapted: Nestle

What you need:

2 1/4 cup plain flour
1 tsp baking soda
1 tsp salt
225g butter, softened
105g castor sugar
160g brown sugar
1 tsp vanilla extract
2 large eggs
300g semisweet chocolate morsels


Preheat oven to 180°C.

Sift flour, baking soda and salt together. 

Cream butter, sugars until light and creamy.

Add eggs one at a time, beat until incorporated in each addition.

Beat in flour mixture.

Add in chocolate chip.  Fold to combine.

Using a rounded tablespoon, scoop it onto a lined baking sheet.

Bake for 9 – 11 mins or until golden brown. 

Cool on baking sheets for 2 mins and then transfer to wire rack to cool completely. 

Wednesday, 24 June 2015

Attap Chee with Grass Jelly

Whenever I have ice kachang, one of my favourite ingredient will be Attap Chee 亞答子.  I love mine hard but I do know friends that prefer softer version.  Attap Chee came from Nypa palm and it is basically tasteless if not treated.

During my recent trip, I spotted huge attap chee 亞答子 and bought home some.  These are not like those available here.  Thus I need to prepare it and cook it before eating.

This Attap Chee with Grass Jelly is usually my quick fix to counter the heatiness especially it is so humid of late.

How to treat fresh attap chee

Fresh Attap Chee
Rice water
a few lime leaves (shred)
sugar (adjust to your liking)
water enough to cover attap chee


Wash attap chee with rice water.

Rinse and repeat one more time.  


Add in lime leaves, sugar and water to attap chee and bring to boil.

Simmer for 10 mins.

Remove from heat and let it cool.

Store inside fridge.