Pecel (印尼语) 或 Pecal (马来语)是一款淋上花生酱汁的印尼/马来沙拉,非常美味营养。加上水煮蛋、炸酥的丹贝和豆腐干,就是一款高蛋白,高纤维的美食了。


Pecel or Pecal in Malaysia is a traditional Javanese food, a type of vegetable salad with peanut gravy, it is very nutritious and ideal for snacks and breakfast.

You can toss in some Tofu,boiled egg and Tempeh to make it high in protein, a good way to incorporate more greens into your diet.

材料:( 3-5 份)
2 根 茄子
8-10 根 豇豆
200 克 蕹菜/空心菜
2-3 只水煮蛋Hard boiled eggs
2 片 豆腐干
100 克 的丹贝/Tempeh   Optional
1 杯 滚水

Ingredients:( Serves 3-5)
2 medium size Chinese eggplant/brinjal
8-10 Strands of Long bean/Yardlong bean
200 g Kangkung/Water Spinach/Water Morning Glory
2-3 Hard boiled eggs
2 pieces of Hard Tofu
100 g of Tempeh   Optional
1 Cup hot water

Pecal Powder/花生酱粉: (可做两次酱料)
500 克 花生
4-5 片 疯柑叶/Keffir Lime leaves
15 只 辣椒干
30 克/4-5 只 红葱头,切片
5-8 克/2-3 瓣 蒜瓣,切片
1/2 寸 的 虾酱/Belachan/Shrimp paste
2 大勺  酸子酱 tamarind paste
2 小块/35克 或 3 大勺 的 椰糖 Palm sugar/Gula Melaka  或 用红糖代替
适量的盐 (大约 2/3 小勺)

Pecal Powder: (Makes 2 batches of sauce)
500g Peanuts,roaster
4-5 pcs of Keffir Lime leaves
15 pcs of Dried chillies
30 g/4-5 pcs of shallots, sliced
5-8 g/2-3 cloves of garlics, sliced
1/2-inch square belacan (shrimp paste)
2 tbsp tamarind paste
2 pcs or 3 tbsp of Palm sugar/Gula Melaka  Or substitute with dark brown sugar
Salt to taste (around 2/3 tsp)
1 Cup hot water

Pecal酱粉/Homemade Pecal Powder

1. 把椰糖捣碎,把烤/炒好的花生辗碎。

2. 锅里热上1勺的油,把蒜和红葱入锅炒至红葱片变软。加入辣椒干,虾酱/Belachan和疯柑叶,继续中小火煸炒至葱蒜辣椒变酥。冷却10分钟。

3. 把冷却的材料放到食物料理机里搅拌几下至材料变粗颗粒。加入椰糖,盐和酸子/罗望子酱, 再搅拌几下混匀后加入磨/辗碎的花生,再搅拌几次混匀。

4. 做好的酱粉装到密封的罐子里,一两个星期内使用。

1. Crush the palm sugar/Gula melaka using a mortar and pestle. You can also crush roasted peanuts in the mortar and pestle.

2. Heat 1 tsp of oil in a small cooking pot/pan, stir fry shallot and garlic until shallots become translucent, add dry chilies, shrimp paste/Belachan and keffir lime leaves, continue frying at medium heat until shallot/garlic become golden brown in color and chilies become crispy. Let it cool for 10 minutes.

3. Place the roasted ingredients in a food processor, give a few pulses until the content are crushed coarsely. Add palm sugar, salt and tamarind paste, blend to incorporate all. Add crushed roasted peanuts and run a few pulses until it is fully incorporated again.

4. Store the powder in airtight container and use within 1-2 weeks.

5. 把豇豆切成2寸左右的长段,茄子切半之后再改刀切成5-6毫米厚。把蔬菜都烫/蒸熟备用。

6. 准备2-3只水煮蛋,一分为四。 把豆腐和丹贝炸酥切块,把所有的材料放到一个盘子里。

7. 取5-6大勺的酱料粉放到一口深碗里,注入滚水后让它泡10分钟,酱汁会逐渐变浓稠。把酱汁淋到蔬菜上,拌匀即可食用。

5. Cut long bean into 2-inch strips, halved and sliced eggplant into 5-6 mm thick. Blanch/steam these vegetables until cooked.

6. Make 2-3 hard boiled eggs, cut into 4 pieces, fry tofu and tempeh, cut into small cubes. Place all ingredients on a plate.

7. Take 5-6 tbsp of Pecel powder and place in a deep bowl, pour in boiling water and let it steep for 10 minutes. Spoon the pecel sauce over the vegetables, mix well and serve.


儿童零食 — 果干卷[原创]

My son A loves fruits. His favourite snacks is fruit leather or Fruit snacks. I used to buy organic fruit snacks from the store. He goes through them so fast that it got me worried that he will be fructose overdose sometimes.
Some friends came home yesterday with their kids yesterday, I made a big fruit bowl for the kids and was left with about 1/3 of it. Since it was close to bedtime and none of us want more fruit. I blended them into a thick paste and place it into the oven to bake at low temperature.
We have got ourselves fruit leather in the morning!
2 大杯 苹果丁
3 大杯 西瓜丁
1 大杯 梨子丁
1 大杯 桃子丁
1 大杯 蓝莓
1 大勺 枫糖浆/蜜糖
1 大勺 青柠/柠檬汁
2 cups of apple
3 cups of watermelon
1 cup of pear
1 cup of peach
1 cup of blueberries
1 tbsp of maple syrup/honey
2 tbsp of Tart cherry juice     or   1 tbsp of Lime/Lemon Juice
注: 材料里列出来的是我昨晚用的水果,其实什么水果都可以用来做这个果干卷,家里有啥就用啥啦!
Note: These are the fruits I used to make mine because that is what I have at home, you can really use any fruits of your choice, anything you have at home.
1. 把水果洗净削皮切块。如果你用的是有机水果,如苹果,梨子等可以不削皮增加食物纤维。

2. 把切好的水果和青柠/柠檬汁,枫糖浆/蜜糖一起放到搅拌机里搅拌成糊状。搅拌好的果糊应该是浓稠不流动状的,如果你的果糊含水量高,比较稀的话,可以加1大勺的奇亚籽粉增稠,搅拌时记得不要加水。

3. 把果糊倒入铺有硅胶垫的烤盘。把烤盘在桌上轻轻敲敲让果糊摊匀。你也可以拿个抹刀把果糊抹平,果糊的厚度应该在大约2毫米左右。食谱里的水果可以做出三盘15×10寸烤盘的果干。

4. 把烤盘放到烤箱里,烤箱开最低温。我的烤箱最低温是170华氏度 (75摄氏度),把果糊低温烘焙6-6.5个小时至烘干为止。我睡前把烤箱设置好,睡醒时果干就已经烘干冷却了。


5. 轻轻地把烘干的果干从硅胶垫上剥下,铺在烘焙纸上,剪成一寸宽的长条,卷起即可。

注: 其实不垫烘焙纸也可以啦,直接卷起来就好了。我只是觉得卷了烘焙纸比较好看,也比较好剥开吃。

1. Cut all the fruits into big chunk, I preferred mine peel off the skin, if you are using organic fruits and like to incorporate more fibre, you can keep the skin on.
2. Place all the fruits in blender/food processor with maple syrup and tart cherry juice/lime/lemon juice. Blend into a thick paste, it should be thick and not runny, if your fruit paste is too runny, you can add some pectin or chia seed powder to it to thickened it. DO NOT add water to blend the fruits.
Note: I added tart cherry juice in mine as it has natural melatonin and encourages better sleeps at night, which A will need, he is still waking up multiple times some nights. You don’t have to add that to yours, it is not mandatory.
3. Place a silicon mat over a baking tray and pour the fruit paste over it, give it a good shake or knock the tray lightly over the counter to even the paste out, you can also spread it using a spatula. Your paste should be around 2mm in thickness. The quantity above gave me 3 trays of 15L x 10W baking pans.
4. Place the trays in the oven and turn the oven on to the lowest temperature your oven setting allows (Mine is 170 F). Bake/dehydrate it for 6-6.5 hours. I put mine in before bed and woke up to completely dry and cooled sheets.
Note:If you have a dehydrator, you can also use it to dry the leather.
5.Peel the leathers off the silicon mats, it should be very easy. Place the leathers onto parchment papers, cut into 1 inch strips and roll it up.
Note: You don’t really need to place parchment paper underneath the leathers.


The leathers should be able to be stored at room temperature for 3-4 days and about 1 week in the fridge.


桃子青柠汁 Peach Limeade

My son A is a big fan of Peaches, he will ask for it every so often, even when peaches are out of season. It goes without saying that peaches are always in sight at home during its season!
I brought home some sweet juicy peaches from the market and decided to make this delicious limeade, a perfect drink for summer afternoon!
1 只 熟透的大黄桃 去核切块
1000 克 饮用水
1 只 青柠
2 大勺 蜂蜜/枫糖浆   (我没用)
1 large fully ripe yellow peach Pitted and cut into big chunks
1000 ml drinking water
1 lime
2 tbsp of honey/maple syrup  (I didn’t use any)
1. 桃子加水搅拌好后把皮渣子过滤掉,加入蜂蜜和青柠汁搅拌匀。冷藏风味更佳。
1. Blend peach with drinking water and sieve one time. Add lime juice and honey/maple syrup. Chill before serving.

马来油饭 Nasi Minyak

马来西亚的乡村(Kampung)有个很特别的文化叫“Gotong royong"。 就是村子里的人集合在一起同心协力地去做一件事的意思。村里的婚宴一般都是村民们集合一起共同完成的,每个村子都有自己的婚宴团队,专门负责婚宴煮食和安排。换句话说,每个村子的婚宴美食都是很独特的哦!
周末我们请朋友一家和他们来探亲的父母吃饭,我做了马来羊肉咖喱马来香料炸鸡 和 凉拌黄瓜,大家都很喜欢,连小孩都很喜欢颜色好看的这道米饭哦!
Nasi minyak is synonymous with wedding for most Malay back home, it is one of the main dishes served at the wedding reception. I used to look forward to a Malay wedding to enjoy the feast when I was young.
Malay wedding reception is a true spirit of “Gotong royong" (Communal work), most people in the village (Kampung) gathered together to share the tasks of cooking/preparing for a reception.
Every village/kampung has its own team of cooks for such occasion, in other word, every village has their own specialty that passes down generation after generation.
I made Nasi minyak last weekend for a gathering to go with my Malaysian mutton curryAyam Goreng Berempah and Achar Timun, everyone enjoys it very much, it was a perfect meal!
2 杯/ 320 克 印度香米 Basmati Rice
1.5 杯 全脂牛奶
1.5 杯 水
60 克 红葱头 或  2 大勺 的 红葱酥
4-5 瓣 蒜瓣 (切碎)
1 根 桂皮
2-3 只 八角/大料
1-2 片 桂叶
5-6 只 丁香
3-4 只 豆蔻籽 (敲开)
3-4 叶斑斓叶/香兰叶
1 1/2 小勺 或 适量的 食盐
2-3 滴 红色素   可无
2-3 滴 黄色素  可无
2 cups/ 320 g of Basmati Rice
1.5 cups of whole milk
1.5 cups of water
60 g of Shallots  or 2 tbsp of Fried shallot
4-5 cloves of garlic (minced)
1 stick of Cinnamon stick
1-2 Bay leaves
1-2 Star Anise
5-6 Cloves
3-4 Cardamon pods (lightly crushed)
3-4 Leaves of pandan/Screwpine leaves
1 1/2 tsp of Salt  Or to taste
2-3 Drops of red food coloring
2-3 Drops of yellow food coloring
Handful of raisins
1. 把印度香米洗净泡水20-25分钟,沥干备用. 红葱头切片炸酥备用.
2. 锅里热上3大勺的无水奶油,加入桂皮,桂叶,豆蔻籽,八角和丁香,煸炒一下后加入蒜蓉,炒至蒜蓉变金黄色。
3. 加入淘好的米煸炒至米粒开始变透明。加入香兰叶/斑斓叶,食盐,牛奶和水,把炒好的米饭放到电饭锅里煮熟。或 把锅子加盖在炉子上中火煮10分钟,转小火焖15分钟至米饭变熟。
4. 取一根筷子或木勺的把柄在煮好的米饭上捅几个洞洞,把红黄色素滴到洞洞里,加盖再继续虚焖5分钟左右。
1. Wash and soak basmati rice for 20-25 minutes, drained. Slice shallot and fry until golden in color.
2. Heat up 3 tbsp of ghee in a pot, add cinnamon stick, bay leaves, cardamom seeds, Star anise and cloves, stir for few a seconds and add minced garlic, stir fry the garlic until golden brown in color.
3. Add rice and cook until the rice turn translucent. Add pandan/screwpine leaves, salt, milk and water. Cook the rice in a rice cooker as per manufacturer’s instruction. OR cook the rice on the stove with lid on at medium high for 10 minutes, reduce the heat to low and continue cooking for another 15 minutes.
4. Use the handle of a wooden spatula to poke a few holes into the cooked rice, drop red and yellow coloring into the holes, cover the lid and wait for 5 more minutes without heating.
Fluff the rice using a fork and sprinkle some raisins and fried shallots before serving.

玉米汁 Corn Milk

夏天是甜玉米盛产的季节, 非常甜美多汁。上周我家附近的农夫市场促销玉米,我买了一大包,回来用几根做了这款玉米汁,冰箱里冰起来喝。俊宝很爱吃玉米,对这款玉米汁也赞不绝口哦!
Sweet,juicy local grown corn is one of the benefits of living in NJ, we loved it grilled, buttered or steamed. Last week the local farmers market had a promotion on sweet corn, I brought a big bag of it and make this very refreshing corn milk.
My son A is a corn lover. He fell for this corn milk instantly, he said : " I like it mommy!"
2-3 根 甜玉米
1500 ml 饮用水
适量 冰糖
2-3 Sweet corn
1500 ml water
Rock sugar to taste
1. 把玉米去壳去须,洗净蒸十分钟。
2. 取利刀把玉米肉剃下来, 加水搅拌后过滤到锅里,煮滚加冰糖调味即可。
1. Remove husks and silks of the corn, then clean and steam the corn for 10 minutes.
2. Use a knife and cut the kernels off the cob.
3. Blend the kernels with water until smooth, sieve the milk and boil the milk with rock sugar.
Serve hot or cold

南洋风味–菠菜板面/Spinach Pan Mee

去年夏天的时候我种了一批红/绿苋菜但长得都不好,后来我就没收成,让它自生自灭了。今年播种期家里一堆事情,所以就休耕了。谁知不久前苋菜自己钻了出来,长得还特别好,叶子都成巴掌大了。 摘一盆煮一锅菠菜汁做的板面,吃得营养又满足,真是老天送我的礼物呢!

I planted some Amaranthus last year during the summer, but the yield was low, I did not uproot the plants and let it die on its own. Little did I know that Amaranthus is so hardy that it survived the winter and came out on its own again this year, only stronger. It gave me palm size leaves that look amazing, though I have not planted much this year, my Amaranthus did give me a chance to enjoy home grown vegetable! I harvest some to make this Pan Mee today, which I made the dough using spinach, I liked that the red Amaranth makes the soup a little pinkish in color, beautiful and full of nutrients!


2 杯 中筋面粉
1/4 小勺 食盐
3/4 杯 菠菜泥 (一大把菠菜加点水磨成泥)

200 克 苋菜/绿色蔬菜
1 大碗的 肉臊
2-3 只 朝天椒
1 杯 江鱼仔 (去头,内脏,洗净)
1/2 杯 红葱酥&葱油
For dough:
2 cups of all purpose flour
1/4 tsp of salt
3/4 cup of ground spinach paste (made from a bunch of spinach with little water)

Other ingredients:
200 gm of Red or green amaranthus/Green Leaves vegetable
1 bowl of Gon Loh Minced meat
2-3 Thai Chili
1 cup of dried anchovies (head and innards removed, cleaned)
1/2 cup of Fried Shallot & Shallot oil

1. 把面粉,菠菜泥和食盐和成一个比较硬的面团,饧面15分钟。与此同时,把江鱼仔炸香备用.

2. 煮滚大半锅水加半颗的江鱼仔精块,煮滚。(或用1.5公升的鸡/猪骨高汤. 再不然,取小半杯的江鱼仔,炸酥,加1.5公升水煮20分钟,捞出江鱼仔,成高汤)。

3. 把高汤再煮滚,取一小块面团。双手把面团扯开撑薄,再掰成小块放到汤里煮。

4. 间中取汤勺搅拌一下,不让面片粘底。继续把剩下的面团扯完为止,动作要快,也可以取个小锅,一碗一碗地准备,这样面片就不会发胀了。

5. 加盐调味后,加入苋菜/青菜。蔬菜煮熟即可。

1. Knead together flour, spinach paste and salt to form a stiff dough, you can do it with hand, bread machine or stand mixer, it doesn’t really matter. Just make sure you let the dough rest for about 15 minutes before peeling.

2. Meanwhile, fry anchovies until golden in color and crunchy.

3. Add half cube of Ikan bilis stock with 1.5 litre of water, bring to boil. (Alternatively, use 1.5 litre of any stock you have, chicken, or pork bone stocks. Or make simple broth by frying a handful of dried Anchovies until crispy, then add 2 litres of water and bring to boil, turn the heat down and simmer for 30 minutes, discard the anchovies and use only the broth.)

4. When the broth is boiling, turn it to medium heat and start pulling and stretching the dough to form thin layer, peel the layer off into small pieces and into the broth to cook.

5. Stir the pieces in between using a spatula to prevent sticking to bottom. Continue working on the dough if you are working alone, if you have a partner in the kitchen like how we used to back home (mom and I will work in tandem to peel, add the minced meat and peel to speed up the process.) You don’t want the pan mee to be overcooked, overcooked pan mee is soggy and loses its chewiness pretty fast. You do want to work fast or you could make it in small batches like 1 bowl at a time so that it always stays fresh when it is prepared.

6. When you are done working on the dough, crank the heat up to high and bring the broth to boil, season with some salt and add the green vegetables. The noodle is done when the vegetables are cooked.


南洋风味–蓝花茶 Blue Pea Flower Tea

前阵子做娘惹粽 的时候好些朋友问我娘惹粽漂亮的蓝色是怎么来的。它是用天然色素蝶豆花染的,出来的效果非常好。蝶豆花是个健康保健的好东西、有抗氧化、提升脑力、护发、提高抵抗力的效果。


When I made Nyonya dumplings not long ago, many friends asked me about the blue coloring I used to dye the rice. It is from blue pea flower/butterfly pea flower, it is a natural food coloring with a lot of health benefits.
According to Wikipedia:

Clitoria ternatea, common names including butterfly pea, blue pea, Aprajita, Cordofan pea and Asian pigeonwings, is a plant species belonging to the Fabaceae family.

……Names in other languages include bunga telang (Malay), ?????? `anchan (Thai), ??u bi?c (Vietnamese), ???????? Aparajita in Hindi and 蝶豆 dié dòu (Mandarin Chinese), ‘Sankhu Poolu/Sankham Poolu’ in Telugu, “Shankupushpam" in Malayalam language and ???????? (Aparajita) in Bengali.

In Thailand, a syrupy blue drink is made called nam dok anchan (????????????), it is sometimes consumed with a drop of sweet lime juice to increase acidity and turn the juice into pink-purple.

10-12 朵 新鲜或干的蝶豆花
1 + 4 杯 饮用水
2-3 大勺 蜂蜜
1/2 小勺 青柠/柠檬汁

10-12 dried or fresh blue pea flowers
1 + 4 cups of drinking water
2-3 tbsp of honey
1/2 tsp lime/lemon juice

1. 在一口小锅里煮滚一杯水,把蝶豆花加入加盖泡12-15分钟。过滤后把蝶豆花取出丢弃。

2. 加入蜂蜜和剩下的饮用水,搅拌匀即可。

1. Bring 1 cup water to boil and steep the dried blue pea flowers for 12-15 minutes. Strain the liquid and discard the flowers.

2. Add honey and remaining water, stir well and serve.

3. 也可以加入几滴的柠檬/青柠汁饮用,不仅能增加风味,还可以调整饮料的酸碱度,让原来好看的蓝色马上变成紫色哦!

3. You can also add a few drops of lime/lemon juice into the drink, it will change the PH level and turn the drink into purple color instantly.

Healthy and beautiful in color, good to serve and surprise your guests!

泰式打抛鸡丁(Pad kra pao gai)


I had previously made Pad Ka Prao using minced Chicken, Turkey and Pork, all turned out very nice and tasty.

This time I have used diced chicken and added some long bean, it allows us to have more vegetables and hubby loved it so much, he had 2 plateful!

1 大块/ 200 克 的鸡腿肉切丁
1 杯 豇豆 切丁
3-5 瓣 蒜瓣
2-3 只 泰国朝天椒 (可根据自己的喜好增减)
2 杯 九层塔叶/金不换

1 小勺 酱油/生抽
1 小勺 鱼露/ nam pla
1 小勺 泰式甜酱油/晒油
1 小勺 蚝油

1 piece/ 200 gm of Chicken thigh/breast
1 cup of chopped long bean
3-5 cloves of garlic
2-3 red or green Thai Chilies (Adjust the quantity for the level of heat you like)
2 cups of Holy basil/Tulsi leaves  OR Thai Basil leaves

For seasoning:
1 tsp of light soy sauce
1 tsp Fish sauce / nam pla
1 tsp Sweet soy sauce
1 tsp Oyster sauce

1. 把鸡肉切丁加点料酒,盐和胡椒粉腌上十分钟。(不腌制其实也可以啦!我只是觉得腌过的肉比较好吃)。

2. 把蒜剥好,和辣椒一起摆到鼓捣臼里捣烂。


3. 锅里热上2-3大勺的油,把捣烂的蒜和辣椒入锅炒香。

4. 加入豇豆和鸡丁,翻炒至变色后加入鱼露,酱油,蚝油和甜酱油调味。继续翻炒两三分钟至鸡肉完全熟透。

5. 加入九层塔,翻炒至九层塔断生即可。

1. Diced and marinate chicken pieces with some cooking wine, salt and pepper powder.

2. Peeled garlic and remove stem from Thai chilies, pound both in a mortar and pestle until it is crushed.

Note: You can also mince the garlic and chilies on a chopping board, many swear by the difference in taste by pounding the ingredients, which I had come to appreciate very recently.

3. Heat up 2-3 tbsp of oil in a wok/cooking pan, cook the pounded Chilies and garlic until fragrant.

4. Add the diced chicken and long bean, stir until chicken changes color. Season with fish sauce, soy sauce, oyster sauce and sweet soy sauce. Continue cooking for few more minutes until chicken is fully cooked.

5. Add holy basil leaves before turning off the stove, stir until the meat and leaves are well mixed and leaves started wilting.

Serve well with fried egg and steamed rice

香蕉巧克力蛋糕 Banana Chocolate Chips Cake



My husband have this obsession of bananas that it’s almost absurd, he has to bring a bunch of banana back whenever he goes to the grocery store. Needless to say, he goes to the store a little too many times this month, and I was left with a bunch of overripe bananas again.

So I made this cake with the help of my son A yesterday night and had it for breakfast today, the chocolate chips really kick the taste up a notch!

4 根 熟透的香蕉  或 1 1/2 杯 香蕉糊
1 杯 中筋面粉
1 杯 杂粮粉
1/4 杯 燕麦麸
1 杯 红糖/白糖
3 只鸡蛋 (室温)
1 杯  黑巧克力豆
1/4 杯 全脂牛奶
1/2 杯  或 115 克 黄油
1 小勺 香草精
2 小勺 泡打粉
1 小勺 小苏打
1/2 小勺 食盐 (如果用的黄油是带盐黄油的话,就免去食盐

4 ripe large banana  or  1 1/2 cups of mashed banana
1 cup of All-purpose flour
1 cup of Multigrain Atta
1/4 cup of Oat bran
1 cup of Brown sugar
3 eggs (Room temperature)
1 cup of dark chocolate chips
1/4 cup organic whole milk
1/2 cup  or 1 stick of Butter
1 tsp Vanilla Essence
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp salt (if using salted butter, omit this or reduced to half)

1. 把香蕉去皮压成泥后加入香草精备用。把面粉,杂粮粉和燕麦麸混合后加入食盐,小苏打和泡打粉混合匀。

2. 把黄油和糖用厨师机或手动搅拌机打至顺滑,有点像冰激凌的质感。

3. 加入一只鸡蛋,继续中速打直蓬发,重复地把三只鸡蛋全加完为止。鸡蛋记得要一只只地分开加入哦!

4. 把粉类分成三次和香蕉糊交替加入拌匀,间中把牛奶也加入。加入3/4杯的巧克力豆,混合。

5. 烤箱预热至360F (180C).

6. 在一个八寸的烤盘里铺上烘焙纸,倒入面糊后轻轻在案头敲敲让面糊摊平。用剩下的巧克力豆和香蕉片点缀。

7. 入烤箱烤制45-50分钟,冷却后切块食用。

1. Mashed banana and mix with vanilla essence. Sift flour and blend well with salt, baking soda and baking powder.

2. Use a stand mixer/hand mixer to beat butter and sugar until smooth, the texture should look like ice cream.

3. Add one egg at a time, continue beating until fluffy, repeat for all 3 eggs.

4. Fold 1/3 of the flour mix in, add milk and 1/3 of the mashed banana, alternate flour mix and milk until all ingredients are used.

5. Add 3/4 cup of chocolate chips into batter.

6. Preheat oven to 360F (180C).

7. Line an 8 inches baking pan with parchment paper. Transfer batter into the pan, give it a shake to even the surface of the batter. Decorate it with sliced banana and remaining 1/4 cup of chocolate chips.

8. Bake cake for 45-50 minutes, test with a bamboo stick, if the stick come out clean, it is done. Cool completely before serving.


这些华人新村在20世纪中叶出现。华人新村的村民只可以根据政府规定时间内出入橡胶园和郊区或其它森林里,时间在早上7 a.m 至傍晚6 p.m。 这些华人村民大部分都是以割胶为生。
Long/summer holidays were mostly spent playing with cousins at grandpa and grandma’s house when I was young. Having meals with my beloved cousins was one of the fondest memories I have.
This Seared sliced pork is one of our favourite dishes made by grandma, I could eat so much rice with it, it has been years, so I am making it for lunch today!
200 克 瘦肉/腿肉/五花肉(切片)
1 tbsp 料酒
2 tsp 生抽/酱油
1 tsp 蚝油
2 瓣 蒜瓣 (切片)
1 大勺 油
1 小勺 玉米淀粉
200 g pork loin/pork butt/pork belly (thinly sliced)
1 tbsp Cooking wine
2 tsp Soy sauce
1 tsp Oyster Sauce
a pinch white pepper powder
2 cloves of garlic (sliced)
1 tbsp oil
1 tsp cornstarch

1. 把肉切片,加入料酒,酱油,甜酱油,蚝油,玉米淀粉和胡椒粉抓匀腌上20分钟。

2. 热上一口锅,加入1大勺油和蒜片,加入肉片中火煎熟至有点焦香即可。

1. Sliced pork thinly and marinate pork with cooking wine, soy sauce, caramelized soy sauce, oyster sauce, cornstarch and pepper powder for 20 minutes.

2. Heat up a cooking pan/wok with 1 tbsp oil and sliced garlic, place the marinated pork in the pan, and pan fry/sear at medium heat until cooked.

Serve warm with steamed white rice.