Easy, Vegan Chocolate Cake

We made an Easy, Low-fat Chocolate Cake in the South Arm Community Kitchen for dessert.

The flavour of orange complements the chocolate cake well.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla
  • 1 cup brewed coffee or cold water
  • zest from 1 orange

Source: South Arm Community Kitchen


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Fettuccine with Roasted Red Pepper & Sun-dried Tomato Sauce

We made a pasta for the main course in the South Arm Community Kitchen.

This is a vegetarian pasta with roasted red pepper and sun-dried tomato sauce .


  • 4 large red bell peppers
  • 1/2 cup sun-dried tomatoes ( we used the oil packed one)
  • 1/2 bunch of parsley, chopped
  • 1 pound fettuccine pasta
  • 2 tablespoons butter
  • 3/4 cup half & half
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Source: South Arm Community Kitchen

Serves 4


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Carrot Cumin Slaw

I returned to the South Arm Community Kitchen after a long break. As usual, we whipped up three recipes for this meeting.

The first recipe is a Carrot Cumin Slaw. It is crunchy with a refreshing dressing with a spicy kick.


  • 2 cups shredded cored green cabbage
  • 1 cup shredded cored purple cabbage
  • 3 carrots, peeled and coarsely grated (about 1 3/4 cups)
  • 1/2 red onion, finely chopped
  • 1 jalapeno, seeded and minced
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon or lime juice
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon ground cumin
  • salt and ground black pepper to taste
  • a large pinch of sugar

Source: this recipe is adapted from Martha Stewart


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KL 2017 Beecher’s Handmade Cheese

On my second layover in Seattle, my flight to YVR was cancelled due to snow in Vancouver. My flight was rebooked on a flight 3 hours later.


Since I had plenty of time to kill, I took Ben’s advice to have lunch at Beecher’s Handmade Cheese.


I had their “World’s Best” Mac & Cheese. It was very rich.


I also had their flagship, basil & tomato grilled cheese sandwich. (more…)

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KL 2017 Airline Food

After a long seven weeks holiday in Kuala Lumpur, it’s finally time to go home.


My sister sent me to the airport early in the morning as my flight was 8:00AM. After check-in my luggage, we went for a light breakfast as we already had coffee at home before we came out.


We had a couple of pastry to share.


Then, it’s goodbye time. (more…)

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KL 2017 Mr. Dak-galbi

On my last dinner in Kuala Lumpur, my sister and family and my youngest brother went to Setia Walk for a Korean dinner.


We went to Mr. Dak-galbi. I had tried this type of of Korean dish when I visited Seoul last spring.


We started off with some complementary soup.


Some banchan appetizers.


The raw food arrived on the table in a large pan with a ring to prevent splatter. We had the stir fried chicken marinated in their secret traditional Korean chili sauce. It comes with rice cake, cabbage, potato slices, sliced onion and leek. (more…)

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KL 2017 Restoran Jin Xuan Hong Kong

It was a special day for my niece. I am glad that I can attend this special day of hers and may the Lord blesses her with a lifetime of love.


After the ceremony, we went to Puchong Jaya for dim sum.


We went to this Hong Kong dim sum restaurant called Jin Xuan.


This restaurant offers two styles of serving dim sum. The deep fried and baked items will be brought out in a large tray to your table for you to select.  (more…)

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KL 2017 Heong Kee Seafood Restaurant

On the last Sunday of the weekend on my stay in Kuala Lumpur, my sister, youngest brother, my niece came from Puchong to my father’s place to bring us out for dinner. My sister in law and her twin sons also joined us.


We went to Heong Kee Seafood Restaurant in Selayang which is one of the family favourite.

We had “Yin Choy Seong Tong” which is a vegetable dish served in soup. This dish kills two birds with one stone, i.e. we can have vegetables and soup in one dish.


One of the signature item in this restaurant is “la la”, a kind of clams Apparently, they did not have the thin shell clam which is more flavourful  when we were there. Nevertheless, we just had whatever they had on that day. We opted the “kum heong” style cooking which is cooked with dried shrimp and some spices. It was a little spicy.


Another signature dish of this restaurant is the curry fish head. We had a mixture of fish head and meat. My twin nephews love this dish. (more…)

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