Red Bean Puff

I made this simple Red Bean Puff with ready made ingredients which can be found in most groceries stores. It’s kind of those dessert we normally get at the end of wedding banquets in Malaysia. I’m glad that I can make something similar with ingredients which are so easily available and easy to to make.



  • Store bought puff pastry at the frozen section
  • Sweetened red bean paste
  • Egg for egg wash


Click on the link below for the instructions.


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Summer Vacation 2007: McDonalds Breakfast in Bellingham

Here it is everyone … our new series of our summer vacation this year. For the next few weeks, we will be blogging about our travel, and food adventures in our journey around Nevada and North California.


We started off very early in the morning. It was 5AM when we started off from Vancouver and headed to the Bellingham, WA International Airport to catch a flight to Las Vegas — our first destination.


There were just six cars ahead of us at the border crossing at Peace Arch. On our last crossing a few weeks ago, it took us 45 minutes to cross the border. This is kind of spooky … immediately after we passed our passports to the immigration officer, he actually knew the name of the hotel that we are staying in and the number of days we have bookings for! The only way he would have know it is that they have access to Expedia’s records … or maybe it was a lucky guess.

I asked how he knew … and he told us that he works for the US government and the US government knows everything. He gave us a wink and sent us our way. What do you think? Was that a lucky guess or he actually have records like that.


We couldn’t think of anywhere else other than the McDonalds nearby the airport that is opened before 6AM. We had decided to skip lunch and then hit the Las Vegas buffet for Lunch-Dinner.

Now, for Breakfast-Lunch you call it Brunch. What do you call Lunch-Dinner? Lunchner? Dunch? Dinch? LOL!


It was just standard fare we had … Suanne and I shared a Big Breakfast … or at least I think it was the Big Breakfast. It consists of some scrambled eggs, pancakes, sausage and biscuits. I’ve never knew why they call the patty like thingy a sausage. Shouldn’t sausages be long?


Arkensen and Nazaro had theier McMuffins and McGriddles. (more…)

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Lemon Coconut Bars

I made Lemon Coconut Bars for the Richmond Community Kitchen Open House. These Lemon Coconut Bars are ultra sweet and you should enjoy it only once in a blue moon. I thought it should be perfect for potluck where each person will only try a small piece.


The Lemon Coconut Bar is rich with coconut aroma and lemon flavour. The base of the bar is crispy while the top is chewy. It is a bit too sweet even for my sweet tooth. I would recommend to reduce the sugar by half a cup each for the crust and filing.




  • 1 cup margarine, softened
  • 2 cups powdered sugar (I would recommend to reduce by 1/2 cup)
  • 2 cups flour


  • 4 teaspoons lemon juice
  • grated lemon rinds from two lemons
  • 4 eggs
  • 2 cups sugar (I would recommend to reduce by 1/2 cup)
  • 4 tablespoons flour
  • 1 cup shredded coconut
  • 1 teaspoon baking powder


Click on the link below for the instructions.


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Go Cha Dried Thin Noodle

I picked up this pack of Go Cha Dried Thin Noodle from Smart and Save in Lansdowne Mall. The noodle, Min Sin (in Cantonese) reminds me of my childhood days. Whenever I’m sick, my late grandma or my late mom will make me “Min Sin”. It is a very soft noodle and I believe its gentle to your digestive system. That’s why it’s given to sick people.


I cant recall exactly how much this pack of noodle cost but its around $3. This pack of noodle is enough to serve my family of four.

Inside the package, you’ll find a pack of dried thin noodle, a pack of tapioca starch, a spice pack and a hot chili pack.

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Tim Tam

I had heard a long time about this snack which is very popular in Australia. I came across this at the Real Canadian Superstore some weeks ago. I would have…

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Chicken Flavoured Pho Soup Base

We blogged about making Pho at home last year. I made a Beef flavored Pho last time. This time, I made the Chicken Flavored Pho for a change.


Similar with the Beef Flavored Pho, this seasoning will make 20 bowls of soup. This will last me for a few meals. I do not mind the volume as Arkensen and Nanzaro love Pho.

The ingredients are very simple. One or two chickens, one onion, two pieces of ginger and I also added a bunch of cilantro.


I used only one chicken because our family is small. I intend to freeze the remaining soup for other meals and I can add more chicken or use other ingredients like meatballs, fish cakes or artificial crab sticks which my kids love to eat with Pho noodles.

I normally cook the whole chicken in the pot as I find its too bulky. I normally cut the chicken in two halves which makes it easier to clean and I do not need a pot which is too deep to submerge the chicken in water.


The instruction is pretty simple. After cleaning the chicken and removed any excess fat, put the chicken, onion, ginger and cilantro into a big pot. Cover the chicken with cold water and bring to boil.

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Coincidentally, I have some Guillinggao Powder which my father gave me during Ben’s trip back to Malaysia. My sister recommended it to me as this is her daughters’ favourite dessert.

Guilinggao is a Chinese medicine that is made with three-lined box turtles and China roots. It is often served as a dessert, made in the form of a jelly.

Guilinggao has a hint of bitterness (in Cantonese, ‘kum’) and its usually sweetened with rock sugar.


I had tried to make the Guilingao according to the instruction on the box but it turned out to be very watery. So, I consulted my sister for her recipe as she is the one who recommended it to me.


Inside the big package of Guilinggao Powder is 10 small sachets of Guilinggao Powder. My sister’s recipe is to use 5 sachets of the Guilinggao powder with 6 cups of water and 250g of rock sugar. My sister emphasized on the usage of rock sugar as she had tried and failed with granulated sugar.

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