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  Before my son turned one, I excluded salt, sugar and oil from his diet. For this reason, I put off the idea of using dried anchovies (or ikan bilis) to make stock for his porridge. Only when he grew older, I began to use anchovies to prepare fish soup for him.   Actually, I had bookmarked one very simple and easy anchovy recipe from a Japanese cookbook that I would like to share with you for a long...

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  Being a curious person, I always love asking questions. Since becoming a mom, a home chef and a food blogger, I have even more questions to ask – more than ever before! Unfortunately, most are still unanswered.   But I believe if I keep asking questions, it will surely lead me to some pleasant discoveries.   “FROZEN TOFU” – I found this “mysterious” ingredient in Wendy’s...

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  Mushi-pan ( 蒸しパン ), literally translated as steamed cupbread. But if you ask Uncle Google, you will also find it being associated with buns, cakes or muffins. Personally, I like to call it a “cake” as its texture is closer to a light version of mini cupcake, but not as dense and chewy as the tradition Chinese prosperity cakes (“fatt gou/ huat kueh” 发糕). I must say that mushipan is...

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  My family had a wonderful time during our recent holidays. We went to Kuala Lumpur first, then to Cameron Highlands and lastly ended in Penang. The only regret was that our duration in Penang was too short to cover our usual to-eat (no, must-eat) list. Just thinking of this food heaven, my stomach has already started rumblimg….oh my! I will share with you some photos I had taken during our Cameron...

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  Whether you are looking for a simple breakfast, a grab-n-go lunch or a light dinner, sandwich is a quick and easy solution. However, not all sandwiches are equally nutritious. Some are healthy but unappealing while some can be sinfully lip-smacking. Given the versatility in making sandwiches, parents can easily jazz them up with creative presentation and nutritious filings for their child. Here are...

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Sesame seeds are my favourite kitchen condiment, be it white or black. I love to use them in both my cooking and baking for their flavourful aroma. Besides, their tiny size and contrasting colours give an elegant touch to any simple dish. So, for sure, any recipe with sesame seeds as an ingredient would catch my attention, just like this popular Japanese home-style dish that I learnt from Ju of Little...

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  Have you heard of Konnyaku?   Konnyaku (蒟蒻) is also known as “konjac, konjaku, devil’s tongue, voodoo lily, snake palm, or elephant yam”. (Can anyone tell why so many eerie nicknames? ). It is a natural food made from a type of mountain potato mixed with calcium hydroxide or calcium oxide extracted from eggshells.   It is a traditional Japanese health food and has been consumed for...

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My son doesn’t like rice so much. What upsets me is that he always quick to finish eating his dishes but takes his time to labour over his rice even though I only gave him six to seven spoonfuls.  His usual excuse is he is already full. To circumvent such an unhealthy habit, I only allow him to have two third of his allocated dishes to be finished with the rice. If he finishes, he gets the rest. He usually...

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  You probably heard a lot about Omega-3, the polyunsaturated fat that is essential in life. It protects against heart disease, promotes healthy skin and joints and is essential for proper neurological development in unborn babies and young children. The American Heart Association’s (AHA) dietary guidelines recommend that adults eat at least two servings of fish high in Omega-3 per week.  If you want...

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I have a few must-have ingredients in my weekly grocery shopping list. They are mushrooms, tomatoes, eggs and tofu. Given that they are highly versatile and can be cooked in a variety of ways, I regard them as my “last minute savers” when circumstances called for whipping up a 30-minutes meal. For mushrooms, I prefer to use the fresh ones in my cooking. Unlike the dried ones, they need no soaking...