I made Nian Gao/Traditional Chinese New Year Cake the way my grandmother has done years back during Chinese New Year this year. It took me a good 15 hours to make the Nian Gao the traditional way. It was tedious and hard work, but it paid off eventually.
Nian Gao made the traditional way will not become moulded fast and could be stored in cold dry place for years. It also tasted so much better and the texture much Chewier.
We normally eat Nian Gao deep frying with coated batter, I am trying a new way today using a spring roll wrapper, I have to say that I actually like this one better!
1/2只/400 克 的年糕
1/4只/300 克 荔浦芋头  削皮
1只/300 克 红薯 削皮
25 – 30 张 春卷皮(中型)
适量 食油 炸春卷用
一点蛋白 粘合用
1/2/400 g of Nian Gao
1/4/300 g Yam
1/300 g Sweet potato
25 – 30 sheets of popiah skin (Medium size)
Oil for deep frying
Some egg white to brush on edges

1. 把红薯,芋头和年糕分别切成 1×1 公分宽,8公分长的长条,尽量切得大小一致。

2. 取一张春卷皮,把芋头,年糕和红薯条排列好,记得把年糕摆中间,这样炸的时候比较不会漏出来。

3. 把春卷皮四周轻轻刷上一点蛋白,折起卷好成春卷装。把所有材料用一样的方式准备好。

4. 中小火把年糕卷炸至金黄色即可。趁热食用。


1. Cut Sweet potato, yam and Nian Gao into 1×1 cm in width and around  8 cm in length, try to cut it as identical as possible.

2. Place a piece of spring roll wrapper over the counter, line the yam, sweet potato and Nian Gao sticks in such a way that Nian Gao is in the middle.

3. Brush egg white over all four sides of the wrapper, fold and roll it up like a spring roll. Repeat for the remaining ingredients.

4. Fry at medium-medium low heat until golden in color. Serve warm.


南洋美食–南瓜九层糕 Pumpkin Kuih Lapis

我一直以为九层糕是马来西亚专有的娘惹糕点, 出国后才发现其实很多国家都有类似的糕点,用的材料也都近似,不外是米粉和淀粉以不同的比例蒸制而成。

【佛山、南海一带民间喜庆节日,尤其春节,家家必做九层糕,取其“长长久久,步步高升”之意。九层糕是 一种甜米糕,做工讲究。民间用白米浸透,用石磨磨成水粉,搅拌成浆,加入糖水,用铜盘放一层薄水粉,加热蒸熟,然后逐层加粉至九层。蒸熟的九层糕层次分明,软滑可口。

有些人还用食用色素掺入,每层红白相间,十分好看。[1] 节日期间,人们将蒸好的九层糕切成菱形小块,每四块叠成一盘(三块在下,一块在上),先敬神、后敬祖先,然后是全家吃糕。取其吉祥之意。春节时,人们往往以松糕、年糕、煎堆、油角互赠亲友,但九层糕则不赠与别人,据说分给别人会把吉祥分薄,于己不利。[1] 层匀美观,软滑可口,乳香甜润。】资料来源:http://baike.baidu.com/view/121245.htm

我自从做了纯米肠粉之后,对自磨米浆有了新的认知和喜好, 自磨米浆做的糕点带有清新的米香,口感更柔滑,放置至第二天还是软软QQ的,简直让人欲罢不能。


I have always thought Kuih Lapis a local Malaysian snack, it was known to me as 9-layered kuih (九层糕 in Chinese)for a long time. I later learnt that not only the Malaysian, the Singaporean, Indonesian, Thai and Vietnamese all have similar versions of this cake, the difference are mostly on the ratio of rice flour and starches.

I have also learned that 9-layered cake is a specialty made in Hainan and Canton province in China during festive seasons. Its name implies “longevity and growing upwards" It is also something that is made only for prayers and serves only to family members. It is not to be shared with outsiders as luck and prosperity should be preserved within the family.

As its name suggested, there should be nine layers in this kuih, hence I designed my recipe based on that. It is normally made with food coloring (red being the most common choice) in my country. I made mine with pumpkin for its sweetness and bright color, I am really pleased with the color!

For those who has been following my blog, you would have noticed that I had been experimenting with ground rice instead of rice flour in recipes lately. My Chee Cheong Fun (steamed rice rolls) project got me obsessed to ground rice, the texture and taste a freshly ground rice provides is simply out of the world. It is truly worth the while and it is hard to go back to the ordinary rice flour now.


220 克 印度长米(或任何一种籼米)
80 克 木薯粉/菱粉
120 克 南瓜 (去皮切丁)
120 克 糖
一小撮 盐
320 毫升 水
400 毫升/1 听 椰奶/椰浆
4-5 片 3-4 寸 的香兰/斑兰叶


220 g Aged Basmati Rice (or any type of long grain rice)
80 g tapioca flour
100 g pumpkin cubes
120 g sugar
A pinch of salt
320 ml water
400 ml/1 can of coconut milk
4-5 pandan leaves/screwpine leaves

1. 把大米洗净后泡水至少五个小时(我泡了一个晚上)。

2. 把320毫升/克水,120克糖,一点盐和香兰叶放到一口小锅里煮5-6分钟,取出香兰叶丢弃,糖水冷却备用。

3. 把南瓜丁蒸熟备用。

4. 把泡好沥干的米、椰奶和香兰糖水用搅拌机搅拌顺滑后加入木薯粉再拌匀。

5. 把一半(550 毫升)的米浆过滤到一个深碗里就是九层糕的白色米浆。

6. 剩下的米浆里加入蒸熟的南瓜再搅拌一分钟至顺滑,即为黄色米浆。

1. Washed and soaked rice submerged in water for at least 5 hours, drained the rice well.

2. Place 320 ml water, 120 g of sugar, salt and pandan leaves in a saucepan/pot, bring to boil and cook for 5-6 minutes. Remove pandan leaves and let cool.

3. Steamed pumpkin cubes for 10 minutes or until cooked.

4. Grind rice, coconut milk and pandan syrup together for a few minutes until smooth. Add tapioca flour and run the mixer for a minute until the flour well incorporated.

5. Strain half of the mixture (550 ml) through a sieve into a mixing bowl, this will be our batter for white layers.

6. Add cooked pumpkin into the remaining batter, run the mixer until smooth again, this will be our yellow layers.

7. 在一个八寸的烤盘里薄薄地抹上一层油后放到蒸笼里大火加热几分钟。

8. 取1/2杯 (125 毫升)的黄色/南瓜米浆倒入烤盘里加盖高火蒸3分钟或至定型。打开盖子把1/2杯 (125毫升)的白色米浆倒到刚刚蒸熟的南瓜层上,再蒸3分钟。

9. 重复相同的步骤交叉蒸制黄白两种米浆至所有米浆用完为止,记得每次倒入米浆前都要把米浆搅拌均匀。

10. 最后一层米浆倒入之后大火蒸13-15分钟。

11. 取出蒸好的九层糕,完全冷却(大约两个小时)后倒扣到案板上用抹上油的刀切块食用。

7. Grease an 8-inch baking tray and place it in steaming pot over high heat for few minutes.

8. Pour in 1/2 cup (125 ml) of yellow/pumpkin mixture, cover with lid and steam for 3 minutes or until the batter is cooked. Then add 1/2 cup (125ml) of white mixture onto yellow layer and steam for another 3 minutes.

9. Repeat the steps alternating white and yellow mixture until all the batter is used. Remember to stir the batter every time before pouring for steaming.

10. Steamed the last layer at 13-15 minutes to set the layers and to ensure the cake is fully cooked.

11. Leave the steamed Kuih Lapis to cool completely (around 2 hours), invert the pan to knock out the kuih. Grease knife before cutting.

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Lou Shu Fun/老鼠粉 (“rat noodles”) also known as Ngan zham fun/银针粉(“silver needle noodles”) is a kind of noodle made of rice flour and some starches, it is short, springy and somewhat translucent in color.
One popular way to serve this noodle in Malaysia to make it a clay pot dish, clay pot retains heat well and makes the dish more appealing.
400 克 老鼠粉/银针粉
100 克肉末 (鸡肉或猪肉)
1 大勺 猪油 (加点猪油渣)
2 大勺 红葱酥
3 大勺 绍兴花雕酒
1 大勺 葱花
1 小勺 芡粉  (加三勺水混匀)
1 只 蛋调味:
2 小勺 鱼露
2 小勺 生抽/酱油
2 小勺 蚝油
1/2 小勺 甜酱油 (我用了 ABC 牌子的酱油)或  一点糖加一点晒油/黑酱油代替
1 大勺 黑酱油/晒油

4 大勺的 秘制干捞面酱料

400 g Lou Shu Fun
100 g ground meat (Chicken or pork)
1 tbsp Pork Lard  (Plus some cracklings if you have)
2 tbsp Fried Shallot
3 tbsp Chinese cooking wine
1 tbsp chopped Scallion/Spring Onion for garnishing
1 tsp of cornstarch  (mixed with 3 tbsp of water)
1 egg

2 tsp fish sauce
2 tsp Soy sauce
2 tsp oyster sauce
1/2 tsp ABC medium sweet soy sauce
1 tbsp Malaysia made Caramel dark soy sauce


4 tbsp of Echo’s special Gon Loh Sauce

1. 在一口锅里热上一大勺的猪油,加入肉末和3 大勺的绍兴花雕酒,煸炒至肉末变色后加入1大勺的葱酥拌匀,再炒至香气溢出。

2. 把所有的调味料加入后,加1/2杯的水煮滚。

3. 加入老鼠粉/银针粉拌匀,加盖继续煮3-4分钟。

4.  另外起个炉子把瓦煲加热,把老鼠粉和酱汁倒入瓦煲里继续加热,加入芡粉水拌匀后再煮1-2分钟。

5. 熄火前磕入一只蛋,撒上葱花和剩下的葱酥。趁热拌开了吃。

1. Heat the pork lard in a cooking pan, add ground meat with 3 tbsp of cooking wine and cook until the meat changes color, break the ground pork using a spatula. Add 1 tbsp of fried shallots into the meat and continue cooking until fragrant.

2. Season minced meat with all the seasoning ingredients listed, add 1/2 cup of water and bring to boil.

3. Add Loh Shu Fun and cover with lid, cook for 3-4 minutes.

4.  Heat up a clay pot and transfer cooked Loh Shu Fun into Clay Pot, drizzle cornstarch with water and continue cooking for 1-2 minutes.

5. Crack an egg over the noodle and turn off the heat, sprinkle some chopped scallions and fried Shallots. Serve hot.

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Years back in my hometown, there was this lady riding a motorcycle with a big metal box selling her homemade Chee Cheong Fun every morning. Her Chee Cheong Fun was soft, smooth and full of rice fragrance (米香)with a slight touch of sourness. Her sauce was a good balance of sweet and salty, together with fried shallots and roasted sesame, her chee cheong fun performances an orchestra of flavors in the mouth, it was very addictive.

My parents normally purchased her Chee Cheong Fun only over the weekends. I get real excited waking in the morning to see packets of Chee Cheong Fun sitting in the cupboard ready for breakfast.

Unfortunately, she stopped selling Chee Cheong Fun due to her health condition. I can no longer enjoy a packet of her Chee Cheong Fun now when I visit my hometown.

I did, though, encountered good Chee Cheong Funs at different places over the years. But none, came close to what this lady has made. There is something about her Chee Cheong Fun that I can’t forget. A sense of pureness and simplicity that machine made Cheong Fun can’t replicate. It comes only through years of day-to-day hard work, melding with patience and care, an art and heritage.

With that in mine, I wanted to recreate the kind of Chee Cheong Fun I missed. I tried many recipes online and was disappointed most of the times. But I learnt something new every time. I did, finally came to a formula that my palate agrees. It is made with only rice, water, oil and salt. No cornstarch, wheat starch and tapioca flour added.

I present you : A simple tale of steamed rice rolls. Just like how it should be, long long time ago.

材料: (能做 12 条 8 寸的肠粉)
75 克 印度香米/Basmati Rice  或 籼米/长米代替
75 克 泰国香米(或任何一种籼米/长米)
50 克 日本米 (或任何一款粳米/圆米)
2 大勺 葱油/食油  另 加 3 大勺的 葱油/食油抹盘子/肠粉用
1/2 小勺 食盐
500 毫升/克 食用水

Ingredients: (Makes 12 rolls)
75 g Basmati Rice (The older, the better) Can be substitute with Jasmine Rice
75 g of Thai Jasmine Rice (or any type of old long grain rice)
50 g of Japanese rice (or any type of round grain rice)
2 tbsp of shallot oil/cooking oil  plus 3 tbsp more for brushing and coating
1/2 tsp of salt
500 ml of drinking water

1. 把三种米混合洗净后泡水至少五个小时,或过夜。

2. 沥干水后和200毫升的食用水一起用破壁机/搅拌机搅拌顺滑。取50克放到一口耐热的碗里。

3. 把100毫升的水煮滚后冲入刚刚放有50克米浆的碗里制作熟浆。

4. 剩下的米浆里加入2大勺的葱油和1/2小勺的食盐,加入剩下的200毫升水混合备用。

5. 把生熟浆混合均匀,静置10分钟。

1. Washed and soaked all 3 types of rice submerge in water for at least 5 hours, I did mine overnight.2. Drained well, place the rice in blender with 200 ml of drinking water, grind until smooth. Take out 50 g of batter and place in a bowl.
3. Bring 100 ml of water to rolling boil, pour it into the 50 g of batter that we set aside just now to make Roux.4. Add 2 tbsp of shallot oil ,1/2 tsp of salt and the remainning 200 ml of water into the batter, mix well.

5. Combine Roux with batter and whisk together to form a mixture of the consistency of heavy cream, let it sit for 10 minutes before steaming.

6. 把蒸炉里的水煮滚,取一个八寸的烤盘/蒸盘。刷上一层薄薄的葱油/食油。7. 倒入1/3 杯(80克/毫升)的米浆,让米浆平铺在盘底,米浆的厚度应该只有2毫米左右。8. 大火蒸2分钟左右,肠粉底部起大泡泡即是熟了。

9. 取出蒸盘,冷却一分钟后用个刮刀由上而下地把肠粉卷起成条状。卷好的肠粉摆到抹油的盘子里,肠粉上也可以抹/刷一层薄薄的油。10. 把剩下的米浆用相同的方法蒸熟,我用两个烤盘交替蒸,这样速度会快很多。

6. Bring water in a steamer to boil. Brush a layer of shallot oil/cooking oil over an 8 inches baking tray.7. Ladle 1/3 cup of batter/mixture into the tray and tilt around to create even coating on the bottom. The rice sheet should be very thin, roughly around 2 mm in thickness.

8. Steam the sheet for 2 minutes at high until large air bubbles form from underneath the sheet.

9. Take the tray out and let cool for a minute, use a scraper to scrape from top to bottom to help roll the sheet into a roll. Place it onto a tray that is brushed with a layer of oil/shallot oil.

10. Repeat the same process for remaining batter. Use two trays to speed up the process.

Note:Try serving the cheong fun 1-2 hours after steaming, it taste better and is crunchier in texture.


Let cool before serving, serve with fried shallot, roasted sesame, sweet sauce/chili sauce.
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我第一次吃这款番茄沙司意大利面是中学时到日本做交换生时,当时一直觉得自己吃的就是正宗的意大利面。很多年以后才发现这其实是日式意大利面的做法。这款意大利面是用番茄沙司/ketchup 调味而不是传统的番茄肉酱。配料一般加的是切片的香肠,洋葱,青椒丝等等。


我上周末在costco买了Teton Waters Ranch的Cooked uncured beef polish sausage,是草饲牛肉做而且不含有荷尔蒙,抗生素,硝酸盐等等的添加剂。味道口感也很好,也比一般的香肠低盐。我给拿来做了番茄沙司意大利面,俊宝很爱吃,连吃两个晚上都没意见哦!


I had Spaghetti Naporitan the first time as an exchange student in Japan 20 years ago. So I thought what I had was Italian food for the longest time, not until I went to Europe that I realized that it is actually Japanese food in disguise!

Spaghetti Neaporitan is pan-fried spaghetti seasoned with ketchup, which makes it a very easy and quick dish to make since there is no preparation of meat sauce.

My son A is a big fan of ketchup and often asked for fries/nuggets for dinner so that he could have them with ketchup.

I made this spaghetti for him one day with the Teton Waters Ranch cooked uncured beef polish sausage that I bought from costco. (It’s made with 100% grass-fed beef (no hormones, no antibiotics, no feedlot) , there’s NO added nitrates and it is less salty than other sausages in the market.)

It was an instant hit, A had it two nights in a roll and was loving it!


100 克 有机意大利面

1/2 条的 Teton Waters Ranch cooked uncured beef polish sausage (香肠)

1/4 只 洋葱 切丝

1/4 只 胡萝卜 切丝

1/4 只 西葫芦

1 大勺 有机 黄油 Organic butter

2-2.5 大勺的 有机 沙司酱 Organic ketchup


一些磨碎的 帕尔玛奶酪



100 gm organic spaghetti

1/2 link of Teton Waters Ranch cooked uncured beef polish sausage

1/4 small onion

1/4 Carrot shredded

1/4 Zucchini

1 Tbsp Organic butter

2-2.5 Tbsp Organic ketchup

Some Parmesan cheese, grated

1. 把意大利面根据包装指示煮软沥干备用。


2. 把香肠和西葫芦切片,洋葱和胡萝卜切丝。


3. 把黄油在一口锅里加热之后加入香肠片,洋葱和胡萝卜丝加入煸炒两分钟。


4. 加入煮好的意大利面和西葫芦,继续煸炒一分钟后加入沙司酱调味。吃的时候撒上帕尔玛奶酪即可。


1. Cook spaghetti in boiling water with salt according to the package instruction.

2. Cut sausage and zucchini into pieces, slice onion thinly and shred carrot accordingly.

3. Heat butter in a pan at medium high heat. Add sausage pieces, onion and carrot, cook for a minute or two.

4. Add cooked spaghetti and zucchini, stir-fry for a minute, season with ketchup.

top with parmesan cheese before serving.


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