Monday 30 December 2013

Joyful 2014!

The Lord has done great things for us and we are filled with joy.Psalm 126:3.
This is my New Year wish, A Joyful New Year. I do not want it to be happy, for happy is only a fleeting moment, a temporal moment depending on circumstances and other people.

The word Joy comes from the Greek root word chara which means to be exceedingly glad. The bible says in James 1:2,"Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds," Everyone of us, rich and poor, has trials in our lives. There are  much sadness,bitterness,betrayal and anger in our encountered trials, but why God wants us to consider it all  joy?
James 1:3-4 gives us a clue,"Let perseverance finish its work so that you may be mature and complete, not lacking anything."This deep abiding joy comes when we persevere trials with God's help and our faith matures and is strengthened.

Joy is true contentment that comes from internal factor like our faith. So even in the midst of our lives of many ups and downs, joy is still present, giving you peace and contentment.

       A Joyful New Year to One And All!

When in Rome, do as the Romans do. This seems like a rude thing to do in a restaurant. Almost everyone was doing this in this famous roast goose restaurant. I don't think it helps to disinfect the cutlery but we did it for some fun while waiting for the food.

Sham Tseng Chan Kee Roast Goose (深井陈记烧鹅)

One Dim Sum(一点心)

Teochew style soon kueh

Mango and coconut roll

Mak's Noodle(麦奀雲吞麵世家) 

Hing Kee Claypot Rice (興記煲仔飯)

Oyster Pancake

Chicken and Sausage claypot

Australian Dairy

Scrambled Egg and Toast

Cold Egg White Pudding

Kam Wah Cafe

Chicken Wings

Flaky Egg Tart

Bo Lo Yau



 Garlic Prawns

Tai Cheong Bakery

Buttery Egg Tart

Eating good food is Happiness. Eating with our loved ones is Joy.  The joy of having eaten good food with our loved ones is cherished in our hearts forever.

Wednesday 18 December 2013

No Room For A Saviour

Gravlax is a Nordic dish of cured salmon and can be easily prepared at home. Many people will be so super impressed with you if you serve them a platter of this pretty and sophisticated hors d'oeuvres.  The steps are easy and quick to prepare, with minimal equipment and inexpensive ingredients.

Get a piece of freshest salmon you can find, rub equal parts of salt and sugar, any spices you like and add plenty of chopped dills. Wrapped in cling wrap and leave it for two to three days in the fridge.
Rinse the salt and dill off. Slice thinly and serve with a dressing, eat with rye bread or crackers. That simple, but so amazingly delicious. Good as sides with scrambled eggs or on salad too.

Do check out my other gravlax recipes here and here

Adapted from Bill Granger redon.line


3 tsp coriander seeds
2 tsp white peppercorns
2 tsp black peppercorns
3 tbsp sea salt
800g side of salmon, with skin, trimmed
large bunch of dill, roughly chopped

Mustard dill dressing

1 tbsp Dijon mustard
1 tbsp caster sugar
1 tsp sea salt
2 tbsp white wine vinegar
125ml light flavoured oil, such as sunflower (canola oil)
2 tbsp dill, chopped


  • Dry-toast the coriander and peppercorns in a frying pan over a medium heat, until fragrant.
  • Transfer to a mortar and pestle, and grind to a powder. Stir in the salt and sugar

  • Put the salmon, skin-side up, in a wide, shallow dish. Scatter with a third of the spice mix. 

  • Press a third of the dill on to the skin.

  • Turn the fish over and scatter with the rest of spice mix and the remaining dill.
  • Cover fish tightly with clingfilm and weigh down with a baking tray and some heavy tins.

  • Put in the fridge for 2 to 3 days, turning every 12 hours.
  • Unwrap the dish and brush the dill off the fish. Place salmon, skin-down, on a chopping board and carefully cave very thin, diagonal silvers of pink flesh.(rinsed)
  • For the dressing, whisk the mustard,sugar,salt and vinegar until the sugar has dissolved.
  • Whisk in oil, pouring it in a thin stream. Stir in the dill.
  • Drizzle the dressing over the salmon and serve with rye bread(crackers) 

Linking this post to Cook Like A Star 'Bill Granger' hosted by Zoe, Mich and Yen

No Room For A Saviour (Luke 2:1-8) (Expository File)

Luke records an important historical event that took place during the days of Caesar Augusta. Joseph and Mary travelled to Bethlehem because it was time for enrollment. There was someone else that went with them that day. Mar was carrying the world's Saviour inside her. The city was crowded because many had come to be enrolled and there was no room in the inn for Joseph, Mary and our Savior.
today, the hearts of many are like that little inn of Bethlehem; crowded with sin; crowded with worldly cares,pleasures,prizes and pursuits; and crowded with human wisdom; so much so that they have no room for the Saviour in their lives. Jesus said,"Behold I stand at the door and knock, if any may hear my voice and open the door, I will come in to him, and will sup with him, and he with me" (Revelation 3:20).
Will you open the door of your heart and give the Saviour room in your life?

Thursday 12 December 2013

The Heavens Declare

I thought I am so over Bill Granger but no I am not. He is too good to be forgotten. Here is another one for you, Sticky Five Spice Pork Ribs.
This was shared by Yen and Amy too in Cook for A Star Nov/Dec.

These ribs were seasoned three days ago meant as dinner for three but never make it on the dining table. Now, I am roasting it as I am writing this post. The house is filled with a wonderful roasting aroma and I can't wait for it to be done. This is going to be a late lunch, not proper lunch per se. Just ribs and no sides. 

The ribs are done, they look good with nice colour and charred  bits, Ok, maybe slightly burnt colour, possibly from longer seasoning? Oh, they fall off the bone too! I kicked myself for not cooking some rice. These ribs are Asian flavoured, nice to go with rice.
I had 3 of these ribs above, kept the rest for dinner. I would rate this as good, consider the little effort done . Another keeper for tray bakes, Thumbs Up!

Sticky Five Spice Pork Ribs
Bill Granger

2 kg rack of pork ribs(1.2kg)
4 garlic cloves, crushed
2 tablspoons freshly grated root ginger
125ml soy sauce
125mlhoisin sauce
60ml honey
1 tsp five spice powde
2 tablespoons mild-flavoured oil, such as sunflower oil (didn't use)


  • Put the pork ribs in a baking dish then place all the rest of the ingredients in a food processor and pulse until smooth, or simply stir together in a bowl to combine.(stir)
  • Pour all but a few tablespoons of this marinade over the ribs and rub well in then turn ribs meat-side down ready cooking. Put ribs and marinade in a bag and refrigerate in fridge.
  • Preheat the oven to 200C, and bake the pork ribs for 40 minutes, then turn them over. 
  • Brush with the reserved marinade before increasing the oven setting to 220C and cook for a further 10 minutes, or place on the bbq for the final 10 minutes to finish.

Linking this post to Cook Like A Star 'Bill Granger' hosted by Zoe of Bake for happy Kids,
Mich, Piece of Cake and Yen, Eat Your Heart Out.

I had an enjoyable holiday in China last week. Love the rustic villages, stunning mountains, beautiful valleys, magnificent gorges and, last but not least, skilful traditional folk arts.

The heavens declare the glory of God;the skies proclaim the work of his hands. Psalm 19:1

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