Since I started cooking for the family, I used a lot of tomatoes in our meals because they are my little “big” boy’s favourite. He can eat any types of tomatoes be it raw or cooked, with or without skin, with or without seeds. In short, he is a TOMATO lover! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Generally most of us know that tomato contains lycopene (the red pigment in...

One afternoon, my son and I were having our tea break in the kitchen. I was busy reading a cookbook.Son: “Mommy, what are you looking at?”Me: “I am reading a recipe called “Braised Buddha’s hand gourd with mushroom”. I will cook it tonight for our dinner. Do you like it?”I pointed out a photo of the gourd to my son.Son: “What is this?”Me: “This is Amitābha (Buddha)’s hand and we are going...

As a Penangite (born and raised in Penang), this dish is my all-time favourite. My mother used to make this dish whenever there was a special occasion like Chinese New Year or family gathering. Because of my personal craving, I had tried out this dish based on the recipe from Special Quick & Delicious Vegetable Cookbook with some slight modifications. Ingredients: 500g yambean/ sengkuang 沙葛 (peeled...

(Have you ever wondered how does my “Emperor” look like? Take a look at those fingers holding the zucchini cake. Can you guess?) When I was browsing through some food blogs, I came across another interesting recipe using zucchini. The cooking method is totally different from my previous posting. As it only required some simple ingredients and demonstrated all the steps with illustrations, I was so impressed...

“What is zucchini?” “How do I cook it?” I have been asked myself these 2 questions since I started cooking western food. Coming from a typical Chinese family, I have never tried zucchini before. After going through my cookbooks and browsing all online recipes, I just realized that there are so many ways to cook zucchini ie baked, grilled, stir-fry and stew. Below is a recipe adapted and modified from...

This egg roll is not a pre-planned dish. The idea came to me when I was cooking lunch for both my son and myself on one Saturday afternoon when my hubby was away for his overseas trip. Basically, I just combined some ingredients from my cooked dishes and followed the method in this post. (If you can read chinese, refer to this site). Thus, I didn’t have the exact measurement. You may need to use your own...

This afternoon, I had created a very “fusion” combo for my son and myself.=> Cabbage omelettes + sesame seeds rice balls + stir-fried mushrooms.(However, my son who is a fan of soup, after finishing his meals, said “Mummy, where is today’s soup?” :-[ ) This lunch combo is also great to use as a bento set. Recipes for cabbage omelette rolls and sesame seeds rice ball are adapted and modified from...

This is a VERY VERY simple dish and it is my first attempt for finger food (“tapas”). Ingredients: Eggplants Grated cheese (I used mozellara) Method: 1) Sliced eggplants thinly. Soak them into the salted water to get rid of the bitterness. 2) Pat dry the eggplants with kitchen towels. 3) Cover the baking tray with aluminium foil. 4) Arrange the eggplants on the tray and sprinkle with grated cheese. 5)...

Lentil is a good source of protein but I had never seen it in the Chinese cuisine. Thus, I had decided to cook a non-spicy version of dhal for my family especially my son to try it out. With much help from an Indian friend, recipes from the internet and many personal attempts, I had finally derived at the following recipe. Ingredients:200g pumpkin (cut into chunks)50g yellow lentils (moong dal)- washed and...

Ingredients: 135g long beans (small cubes) 50g red capsicum (small cubes) (it can be substituted with 1 red chilly) ½ red onion (approx 30g) 150g tau gua/ dried beancurd (cut into small cubes and pat dry) 70g minced meat (marinated with light soya sauce, sugar and cornflour) 38g pickled lettuce (chopped) Seasonings: 1 tbsp oyster sauce 1 tbsp soya sauce Pinch of sugar Dash of pepper and sesame oil Half rice...