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I discovered moong dal (mung bean, 绿豆) through my Indian friend who introduced me to Indian cuisine some time ago. The husk of moong dal is green in colour, but the bean itself is yellow after de-husking.  It is commonly used by Chinese in making dessert (such as green bean soup and sweetened green bean paste). Amongst all the beans and lentils, split moong dal is the easiest to cook as it do not need pre-soaking...

  I would like to thank my friend EC and Kwong Wah Yit Poh (KWYP) (光华日报) for inviting me to be one of their food panelists in the daily recipe column. Founded in Penang, KWYP is the oldest Chinese newspaper in Malaysia with the largest readership in the northern region. I feel so honoured to receive this invitation as it was my favourite childhood newspaper. From 13 June onwards until end of August...

I still remember the first time I made this soup. It was a total FAILURE! I felt so discouraged because nobody liked it including myself. But I couldn’t figure out what went wrong because I had followed exactly the recipe from the newspaper cut-out. Then after searching for sometimes, I managed to find another simple recipe from Kuali Online. It turned out to be my son’s favourite now (partly because...

Ingredients:140g pumpkin200g cauliflower140g minced meat (marinated with 2 tbsp light soya sauce, 1tsp sugar and cornflour)1 red onion Seasonings:1½ tbsp oyster sauce½ tbsp concentrated chicken stocks½ tbsp sesame oilDash of pepperCornflour Methods:1. Heat up wok with oil. Sautee onion until transparent.2. Add in cauliflower and stir fry for a while. Add a bit of water and cover with lid to simmer for a...

Ingredients: 120g rice (2 persons) – (rinsed and soaked for 15 mins) 160g pumpkin (cut into cubes) 1 chicken thigh (de-boned, removed skin and cut into small cubes) 4-5 fresh medium size shiitake mushroom (washed with running water, cut into small chunks) 25g dried prawns (pre-soaked for 15 mins, retained water for cooking later) 5 shallots (sliced thinly) 3 tbsp oil Water for cooking (depending on the...

Pumpkin is always my son’s favourite regardless of my cooking methods (stir-frying, making soup, making porridge etc). Ingredients:Pumpkin (cut into cube)Black sesame seedsWhite sesame seeds Seasonings:Light soya sauceFried garlic oil/ salad oil Methods:Steam the pumpkin until cooked. Toss with seasonings and both types of sesame seeds. Serve.

Ingredients:¼ cup uncooked rice¼ cup millet (u can replace with uncooked rice)10 sunflower seeds10 pumpkin seeds10g fresh lily bulbs50g pumpkin (cut into cubes)2 baby sweetcorns20g fish (cut into slides)Broccoli stem (cut into cubes)Handful of frozen green peasSpring onion (chopped)Water for boiling Seasonings:Salt and pepper to tasteDash of sesame oil Methods:1. Wash rice and millet. Add in enough water...

Ingredients:180g pumpkin (shredded)1 large Japanese cucumber (shredded) – 150g125g vegetarian duck (shredded) 黄金素鸭肉Small handful of white sesame seeds Seasonings:3 tbsp plum sauce1 tsp oyster sauce1 tsp light soya sauce½ tsp sesame oil5 tbsp water Methods:1. Heat up wok with oil.2. Stir-fry pumpkin with little bit of water until it starts to become soft. Then add in the veg duck and seasonings...