Thursday 31 October 2013

We Are Afflicted In Every Way

I never know baking tuiles can be such nerve wrecking.  There is no time to lose, Speed is the word..

Bake - 7-8 minutes in 180C oven

Assembly - roll or shape while still hot

Serve -  immediately

A successfully baked tuile breaks easily but rest assured nothing is wasted here because every crumbs is swiftly disposed of into this baker's tummy. These tuile crumbs are so delicious and additive.. 

This recipe is from The Chocolate Book. I cut a 6 inch circle drawn on a clear file as template. This half recipe makes  two 6 inch circle, and 3 scrolls, of which only 1 circle and 1 scroll survived the rolling and shaping.   It was quite a feat to roll and shape these delicate tuiles into scrolls and bowls!

Chocolate Tuile
Adapted from The Chocolate Book, Angelique Schmeink


2 tablespoon softened butter (30gm)
1/4 cup sifted icing sugar
a dash of vanilla extract
1 large egg white, lightly whisked with a fork
1/4 cup all purpose flour + 1/2 tablespoon cocoa powder,sifted


  • Using a hand mixer, cream butter,sugar and vanilla to a paste.

  • Keep stirring while you gradually add the egg whites.

  • Continue to add the flour and cocoa in small batches and mix till batter is smooth.

  • wrap and chill in the fridge for at least 30 minutes.

  • Line a baking sheet and place a stencil on the baking sheet. Spread batter with an offset spatula.
  • Remove template and bake for 8 minutes.

  • Remove tuile from baking sheet, roll or shape immediately.

This post is linked to Bake-Along theme "Tuile" organised by Zoe, Lena and Joyce

We are afflicted in every way, but not crushed;perplexed,but not driven to despair;persecuted, but not forsaken;struck down, but not destroyed; 2 Corinthians 4:8-9

Wednesday 30 October 2013

Seek The Lord

Miso glazed eggplant is a late discovery for me.  It has never occurred to me it would taste just as good as miso glazed cod. In the past, I have eaten eggplants cooked in several ways and styles, Peranakan, Italian,Malay Middle Eastern and Chinese. The Japanese style, a new found love is my favourite. This dish is a regular feature in many Japanese menus but I have never ordered it. Now, that I can cook this easily and cheaply in my home, I don't think I will order it in the restaurants.

If you are cooking this dish, try to get the Japanese eggplants which is smaller in size. The eggplant is first scored and baked in the oven till soft and tender. It is then glazed with miso sauce and grilled under a hot grill to caramelize the paste. What you get is creamy flesh with a salty-sweet and sticky topping, and a crispy skin below. It is really delicious with rice.

Nasu Dengaku


4 eggplants, cut in half lengthwise
1 tablespoon mirin
1 tablespoon sake
1 tablespoon shiro miso paste
1/4 cup dashi stock (1 tsp dashi powder mixed with 1/4 cup water)
2 teaspoons sugar
oilive oil
white sesame seeds, toasted for garnish
green onions, sliced for garnish


  • Preheat oven to 180C.

  • Cut eggplants in half lengthwise, score crisscross and brush generously with olive oil all over. Bake uncovered in hot oven for 35 mins or till flesh is soft and tender.
  • While eggplant is cooking, prepare the sauce. Combine mirin,sake,miso,dashi stock and sugar in a small saucepan. Cook and stir over medium heat. Remove from heat when sauce is boiled.

  • Brush eggplant with miso sauce generously and grill under hot grill for a minute or two.

  • Sprinkle with toasted sesame seeds and green onions.

Linking this post to Little Thumbs Up "Tofu" hosted by Mich, organised by Zoe and Doreen

Seek the LORD and his strength, seek his face continually. Remember his marvellous works that he hath done, his wonders, and the judgments of his mouth; 1 Chronicles 16:11-12

Monday 21 October 2013

Do Not Conform To The Pattern Of This World

I have always like tofu but have only posted twice, here and here for this month's Little Thumbs Up 'Tofu" hosted by Mich from Piece of Cake. The reasons being that I don't have many tofu dishes and most of my tofu dishes are just simple common fare which most of you would probably have cooked at home before. This Salmon Belly Miso Soup is no exception.

The recipe is adapted from Ms Tan Hsueh Yun of Hunger Management, The Sunday Times. I have always enjoyed reading her posts and have cooked some of her recipes. This recipe is great for first time cook who wants to cook Japanese food at home.

Note: I did not follow the recipe accordingly. Below picture shows the ingredients I used. All this are cooked with 1L of water and 2 tablespoons of miso paste.

Salmon Belly Miso Soup
The Sunday Times
serves 4-6


300g salmon bones
1.5 L water
60ml sake (optional)
300g salmon belly strips
250 daikon
400g napa cabbage, about half a head
200g shimeji mushrooms
100g enoki mushrooms
100g miso
300g block silken tofu
3 to 4 stalks scallions, chopped


  • Rinse the salmon bones under running water. Place in a medium saucepan. Add the water and sake, bring to a boil, then turn the heat down. Simmer for 30 minutes.
  • Rinse the salmon belly strips under running water. Scrape the scales off the skin with a sharp knife, rinse again and pat dry. Using a pair of sharp kitchen shears, cut off the fins attached to some of the strips(did not do this step). Throw the fins into the pot with the salmon bones. Cut the belly strips into 3 to 4cm lengths, set aside.
  • Peel the daikon. Cut in half lengthwise and then slice thinly into semi-circles crosswise. Set aside.
  • Remove and discard the outer leaves of cabbage, cut out the core and cut the cabbage in half lengthwise. Slice thinly crosswise and set aside.
  • Slice the roots off the shimeji and enoki mushrooms, separate the caps, rinse under water, drain and set aside.
  • After 30 minutes, strain the fish stock into another medium saucepan. If you like, scrape the salmon off the bones and add it to the stock. discard the bones.
  • Bring the stock to a boil. Add the miso and stir to mix thoroughly. Add the daikon, lower heat to medium and cook until the radish is soft.
  • Bring the heat back up to high, add the cabbage, mushrooms and salmon belly.
  • Slice the tofu into cubes and add to the pot. Bring to a boil.
  • Ladle the soup into individual bowls, top with chopped scallions if using. Serve immediately.

 I took this as a meal for lunch. I give this healthy soup a big thumbs up for myself! 

Linking this post to Little Thumbs Up "Tofu" hosted by Mich, organised by Zoe and Doreen.

Totally Transformed!

Totally  Transformed! is the theme for our church Sunday School children's Camp. 

Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Romans 12:2a

Below is the theme song by Jana Alayra

Tuesday 15 October 2013

Give, And It Will Be Given To You

Have you tried any recipes from Jamie Oliver's new cookbook, Save With Jamie? Well, this is my first recipe from the book. It was no surprise I chose this tray bake as the first recipe because I have always love Jamie Oliver's tray bakes. They are so effortless to prepare, and when cook with everyday common ingredients you can get superb flavours too. Besides that, tray bakes are great to feed a large crowd.

What I like about this book is that it is categorised into vegetarian, chicken,beef, lamb, pork and seafood, making it easier for one to find a recipe with a single main ingredient.  It also contains lots of money saving tips. The meat section has each a "Mothership" recipe of a large roast from an affordable cut of meat meant to cook to give you leftovers, and there are recipes using these leftovers. The recipes range are also wide. There are stir fries, curries, pastas, pizzas and burgers.

This tray bake may be Italian influenced but you don't have to eat it with bread, polenta or potatoes. It goes very well with rice too.  When you have balsamic vinegar with garlic,peppers and red onions combined, you get this incredibly sweet roasted flavour which I love very much. The recipe calls for skinless and boneless thighs but I find it a tad dry after roasting for an hour without skin. Next time, I shall roast it whole. I also used balsamic glaze which I prefer,  for a sharper and  more intense flavour. I have done an estimated cost of this meal and it was slightly above my daily budget family meal..

Hit 'N' Run Chicken
Save With Jamie, Page 100
serves 4(5)
Total time: 1 hour 10 minutes

4 large ripe tomatoes
2 red onions
1 red pepper
1 yellow pepper
6 skinless, boneless chicken thighs, chop into 2s
4 cloves of garlic
1/2 a bunch of fresh thyme, 15g
1 tsp smoked paprika
2 tablespoon olive oil
2 tablespoons balsamic vinegar
I fresh red chilli sliced


  • P{reheat the oven to 180C. Quarter the tomatoes and place them in a large baking dish or roasting tray. Peel the onions and cut into large wedges, then deseed and chop the peppers. Add all these to the tray along with the chicken thighs.
  • Squashed the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika. Add the oil,balsamic and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn't covered by the vegetables. Roast for around 1 hour, or until chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
  • Serve the tray bakes with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Estimated cost: 6 thighs $10, red pepper $2.10, yellow pepper $1.70, Thyme $1.90, onions and garlic 50cents, tomatoes $1.
Total Cost: $17.20(Singapore dollars). 

Linking this post to Cook-Your-Books hosted by Joyce of Kitchen Flavours.

I have just started volunteering to bring the home residents out on outings and I really enjoyed doing it. It gives me a good feeling and changes my perspective on what is important in life.
Last Wednesday, the residents visited the Singapore Flyer. Many of these residents are wheelchair bound and have been staying in the home for many years. The elderly and disabled love to go out and savour the sights and sounds beyond the four walls of their nursing home. Outings give them the chance to experience a change of scenery and to exercise. The outing has to be fairly short too and always ends with a local lunch which they always look forward to. Most of them miss the food from outside and they get to choose to eat their favourite food. This  is something which we always take for granted.
Although I am not the one who organised this outing, I know many special considerations and detailed planning are needed.  The elderly and disabled persons have specific needs and requirements, and one needs to make sure there are facilities catered to them, like wheelchair ramps and sheltered walkways.

"There is no better exercise for your heart, than reaching down and helping to lift someone up." Bernard Miltzer.

Give, and it will be given to you. A good measure, pressed down, shaken together and running over, will be poured into your lap. For with the measure you use, it will be measured to you. Luke 6:38

Thursday 10 October 2013

The Virgin Will Conceive

Love, love this recipe. I was tempted to use my recently bought bread machine to knead the dough but decided to go with the recipe and used the mixer instead.

I baked this into two loaves with one 8" x 3.5" x 3" loaf tin and another in a smaller 7" x 3" x 2.5" using half of the recipe.
The cinnamon sugar is just nice, not too sweet and I like the texture too. It is not overly dense and not too cottony soft. Surprisingly, the bread remains fresh and soft the next day. I gave away the bigger loaf to a filipino friend and was glad to know her family enjoyed it. This is her text message to me

If you like the aroma of freshly baked cinnamon rolls, you will like this bread too.  This recipe is definitely a keeper. Thanks to the host who chose this recipe.

Brown Sugar Raisin Bread
Williams -Sonoma
Adapted from shopmaria
makes 1 loaf


1/2 tbsp active dry yeast
1 1/2 tbs granulated sugar
1/2 cup warm water + 2 tbsp
1/2 cup warm milk
25g salted butter, melted
1 tsp salt
1 egg
3 cups all purpose flour
3/4 cup raisins

1/3 cup packed light brown sugar
2 1/2 tsp ground cinnamon


  • In a small bowl, combine the yeast, a little bit of sugar and a 1/4 cup of warm water. Cover and let stand for five minutes, until the mixture gets frothy. Set aside.
  • In your electric mixer bowl, combine the rest of the water, the warm milk, the rest of the sugar, salt, and egg and a cup of flour. Mix for a couple of minutes, then add in the raisins and continue mixing.
  • Add the rest of the flour and beat on medium speed until a soft dough forms (if the dough is tooo sticky add a little more flour) 
  • Using the dough hook attachment, knead for five minutes. Then, form the dough into a ball, place it in a greased bowl, cover and let rise in a warm place for an hour.
  • Line a standard size loaf pan with parchment paper.(greased pan) Turn your dough out onto a floured surface and roll it into an 8 x 12 rectangle. In a little bowl, combine the brown sugar and cinnamon, then evenly sprinkle it over the rectangle.
  • Tightly roll up the dough jelly-roll style beginning at the narrow end until you get a log. Pinch the ends and transfer the log into your prepared pan (make sure you place it in the pan seam side down). Cover it loosely and let rise for another hour and a half.
  • Preheat your oven to 350F. Bake the bread for 35-40 minutes, until the top is beautifully golden brown. Let cool for 10 minutes before slicing and eating.

Linking this post to Bake-Along hosted by Zoe of Bake for Happy Kids, Joyce for Kitchen Flavours and

I love this belated birthday gift from an old friend H. She did the engraving herself and I am very touched by her warm and sincere friendship. I believe in Miracles because I believe in Jesus! Do you believe in miracles?

The virgin will conceive and give birth to a son, and they will call him Immanuel (which means "God with us"). Matthew 1:23

Monday 7 October 2013

Impress Them On Your Children

Here's a barbecue tofu pizza I created with leftovers. Made from Pioneer Woman pizza dough, homemade barbecue sauce( recipe coming up), mozzarella, firm tofu and arugula.  This is a meatless pizza with tofu as a substitute for chicken.

This pizza not only looks so awesome but hearty and tasty as well.  I had two pieces of these for my dinner and younger son finished the rest within seconds while I was cooking his pasta.  I love the tangy taste of this pizza and it was delicious with the melting mozzarella. The tofu do taste a little like chunky chicken breast to any unsuspecting carnivores.  It could have been nicer if I had left the pizza longer in the oven to brown the crust longer but I was too hungry and impatient.

 Tofu Pizza


I pizza dough
3 tablespoons barbecue sauce
1 cup mozzarella or more
1 firm tofu
1 tsp cajun seasoning
salt to taste
ground pepper to taste
2 tablespoon flour
olive oil
half a bag of arugula


  • Cut tofu into small cubes and season with cajun seasoning, salt and ground pepper. Dredge tofu in flour and pan fried in hot oil. Set aside.

  • Preheat oven to 200C. Roll and pull  pizza dough thinly, Brush olive oil on a pan and lay pizza dough. Spread the barbecue sauce and toss tofu with the remaining sauce. Sprinkle mozzarella and add tofu pieces. Sprinkle more mozzarella and bake in lower rack of hot oven. Bake till crust is golden brown and cheese is completely melted, about 10-15 minutes. Serve with arugula leaves.

Linking this post to Little Thumbs Up 'Tofu' hosted by Mich of Piece of Cake, organized by Zoe of
Bake for Happy Kids and Doreen of My little favourite DIY.

Sunday School

Sunday School celebrated Children's Day last week with the theme Let's Go Japan. The speaker was the church missionary to Japan. She spoke to the children about the geographical background and climate of Japan.
 She also shared about the culture and custom of the Japanese children and their spiritual beliefs. The children later learnt to sing in Japanese and played games at various games stations. They were also given goody bag with Japanese snacks. The children enjoyed the day and there was even a request to "go" China next year. Praise God!

Impress them on your children. Talk about them when you sit at home and when you walk along the road, when you lie down and when you get up.
Deuteronomy 6:7

Wednesday 2 October 2013

See What Great Love The Father Has Lavished On Us

When my late mum was bedridden from illness, my dad cooked for the family. Although I was often away from home, I remember well some of the dishes he cooked for us, and this Steamed Tofu with Century Eggs is one of my favourite. I like this dish simply because I love any food that is made from soy beans.

This tofu dish is incredibly economical, easy and fast to prepare. Every ingredients in this dish can be estimated and you do not need to follow accordingly.

 To prepare for 2-3 persons serving, You need about 70gm of fish paste and 70gm of minced pork.

Mix the pork and fish paste. Add in tofu and mash together with the pork and fish paste. Season with ground white pepper.

Add in 1 chopped century eggs and 1 finely sliced fresh chilli (deseeded). Steam for 5-8 minutes.

Garnish with roughly chopped coriander and fried shallots.

Linking this post to Little Thumbs Up 'Tofu' hosted by Mich of Piece of Cake, organized by Zoe of
Bake for Happy Kids and Doreen of My Little favourite DIY.

See what great love the Father has lavished on us, that we should be called children of God! And that is what we are! The reason the world does not know us is that it did not know Him.
1 John 3:1

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