Peanut Butter Cookies  

Posted by: Julia in

Ingredients :
  • 1 1/4 cups flour sift
  • 1/2-teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup shortening
  • 1/2-cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2-cup light brown sugar
  • 1/2-teaspoon vanilla
  • 1 egg
Directions :
  1. Sift flour, salt and baking powder set aside. Cream shortening, peanut butter and sugars beat in vanilla and egg.
  2. Stir in flour mixture, blending well.
  3. Shape into 3/4-inch balls, place on greased baking sheets. Flatten each cookie with the tines of a fork, flour fork periodically.
  4. Bake at 375° for about 10 to 12 minutes.

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愛很簡單 - 陶喆  

Posted by: Julia in

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Stir Fried Long Bean Medley  

Posted by: Julia in

Ingredients :
  • 1/3 bowl of long beans (cut just like in the picture above)
  • 1/4 bowl of preserved turnips / chai poh (use the sweet type and chopped)
  • 1/3 bowl of prawns (shelled and cut into small pieces)
  • A handful of toasted cashewnuts
  • 3 cloves garlic (finely chopped)
  • Warm water
  • 1 tablespoon of palm oil
Seasoning :


  • A sprinkle of salt
  • A dash of white pepper powder
Directions :
  1. Heat oil in wok and saute garlic together with prawns till prawns begin to turn colour. Add chai poh and continue to stir fry very quickly for about 15 seconds.
  2. Add long beans and seasoning and continue to stir fry till long beans are cooked to your desired softness (minimum cooking time 1 minute). Sprinkle warm water during cooking to prevent burning.
  3. Dish out and sprinkle cashew nuts over the dish prior to serving. (I took the picture above before cashew nuts were sprinkled.

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Bubur Cha Cha  

Posted by: Julia in

Ingredients :
  • 300g yam, diced
  • 300g sweet potatoes (choose the yellow and orange variety), diced
  • 75g black-eyed beans, soaked for 2–3 hours
  • 75g pearl sago
  • A few drops pink colouring
  • 450g grated coconut
  • 1.2 litres water
  • 1/2 tsp salt
Syrup :
  • 125g sugar
  • 3–4 pandan leaves, shredded and knotted
  • 1 cup water
Directions :
  1. Steam sweet potatoes and yam separately for 10–15 minutes or until soft. Set aside. Boil soaked black-eyed beans until soft. Drain and set aside.
  2. Put sago in a sieve then place sieve in a large bowl. Rinse sago under running tap water then cook the sago in a pot of hot water until transparent. Remove and rinse under cold water and drain. Add colouring to sago and coat with 2 tablespoons tapioca flour.
  3. Squeeze and strain grated coconut to obtain thick coconut milk. Add salt to the thick coconut milk and keep refrigerated. Add 1.2l water to the coconut residue and squeeze to obtain thin coconut milk.
  4. Boil sugar, water and pandan leaves until sugar dissolves. Add thin coconut milk and continue to boil for 5–6 minutes. Add yam, sweet potatoes, black-eyed beans and sago. Stir evenly. Add thick coconut milk and at the first sign of boiling, immediately remove the pot from the heat. Remove the pandan leaves and serve either hot or cold.

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Long Bean And Peanuts Medley  

Posted by: Julia in

Ingredients :
  • 1/3 bowl of long beans (cut just like in the picture above)
  • 1/4 bowl of preserved turnips / chai poh (use the sweet type and chopped)
  • 1/3 bowl of sliced fishcake or shelled prawns (cut into small pieces)
  • A handful of toasted peanuts
  • 3 cloves garlic (finely chopped)
  • Warm water
  • 1 tablespoon of palm oil
Seasoning :
  • A sprinkle of salt
  • A dash of white pepper powder
Directions :
  1. Heat oil in wok and saute garlic together with fishcakes / prawns till they begin to turn colour / brownish. Add chai poh and continue to stir fry very quickly for about 15 seconds.
  2. Add long beans and seasoning and continue to stir fry till long beans are cooked to your desired softness (minimum cooking time 1 minute). Sprinkle warm water during cooking to prevent burning.
  3. Dish out and sprinkle peanuts over the dish prior to serving.

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