You Knead Me

06/06/2026

Lamb curry - recipe from (https://mysingaporefood.com/recipe/mutton-curry/). I used lamb necks as an experiment, a cheaper cut to try out this recipe. Omitted fennel powder, chilli powder, no potatoes, and skipped the mint leaves.
Curry is quite nice and thick. Since I am lone ranger for my dinner today, decide to have some lamb curry with my freshly made bun instead of eating out. I must say I enjoyed the duo immensely.
The rest of the sausage buns were stuffed with home-made hae bee hiam and i had the pleasure of having a bun to satisfy my hunger. Yummy!

05/06/2026

Pork balls- experimenting with a different cut of pork, hoping to get the QQ texture. Added some squid this time. Plenty of room for improvement.
Strangely I have been having difficulty posting on IG. Some of the posts don't appear, some appear twice...
Made 8 sourdough this morning - 3 sesame, 2 rustic, 2 herb and 1 cheese sourdough.

03/06/2026

Osmanthus Egg (Gui Hua Dan), a favourite of my mom. She would add in lots of crab meat and if possible sharksfin as well. It is usually a dish at CNY reunion table. She learnt it at the CC a long time ago when I encouraged her to take restaurant cooking. She was always very proud of this dish.
With many against sharksfin consumption nowadays, i did not wish to test waters, so I added in mung bean vermicelli instead. The omelette had shredded carrots, 2 crabs worth of meat, king oyster mushroom, spring onions, coriander.
The last I tried this dish was in Malacca last weekend at Baba Ang and it did not live up to my standard so the itchy fingers had to recreate the dish for self gratification.
Our Tues Dinner menu:
1. Organic white corn soup
2. Osmanthus Egg/crabmeat omelette
3. Ladies fingers with hae been hiam (done by helper)
4. Broccoli with assorted veggies
5. Kung bao chicken
6. Beh Kah Fish (mackerel) with and with special sauce from Dancing Chef
7. Jellyfish appetiser

30/05/2026

Home-made assam seafood paste, recipe from defunct GoodFood Magazine I used to subscribe and love. Cooked with pure groundnut oil.
Converted this recipe to Thermomix using Gemini AI but with AI, you know there is always this disclaimer you can't trust AI completely🤣🤣.

Its not possible to get pecah minyak ("oil splitting") with just 7 minutes/120deg/Speed 1 with the rempah frying.. need at least 20min for double the quantity. Anyhow I am happy that cooking it in 1 pot helped to save me time and less clean up. ✌️✌️✌️

29/05/2026

21/05/2026

Sourdough foccacia and sourdough kueh balu again😂😂. Had to do the fresh rosemary with pretty flowers some justice as it flew all way from UK. Courtesy of (thank you so much!). This is Papa's emergency stash as I would not be baking for the week.

19/05/2026

Hae Cho wrapped in caul fat. Today's family dinner was either fried or cooked in home-made sambal. 🤣🤣. One of those rare occasions that I deep-fry my food but knowing that most of us love deep-fried stuff; thought it would be nice to indulge the family.
Our Tues Dinner Menu:
1. Hae Cho (prawn roll) in caul fat
2. Prawn paste chicken wings
3. Sambal stingray
4. Si Ji Dou (long beans) with hae bee
hiam)
5. Kacang Botol (winged bean) with
Hae bee hiam [wanted to introduce
different varieties of veggies to
family]
6. steamed red garouper in seafood
sauce
7. Chawanmushi
8. Salted fish tofu soup

No trans-fat nor palm oil. Use groundnut oil. Again the 8 of us polished off 95% of the food.

18/05/2026

Gula Melaka Kaya - first time trying this. Used lesser gula melaka and sugar in this recipe.

16/05/2026

A busy day today - kept myself on my toes by making sambal (for seafood(, dried hae bee hiam for sandwiches and using the sambal to stir-fry my baby ladies fingers with ikan bilis for dinner. I also spent 45min cleaning my Unox oven. Fridge really broke down so I had to cook some of these rempah to reduce my chilled ingredients. Last night experimented with all purpose flour for my sourdough kueh balu.. the texture was sturdier than using J*p cake flour.
Last item last night was cooking cream tomato soup and freezing them this morning.

13/05/2026

Fan Choy - my version, wrapped in lotus leaf. Helper remarked that Ah Gong hasn't eaten fan choy for a while (true cos I stopped buying from the Hainanese KPT at Tai Seng). Since we had frozen char siew I made last week and charsiew sauce, I decided to put in effort to make this, after all I had to wait out the melting of ice from the freezer.
Lined my bowl with lotus leaf and placed several pieces of charsiew followed by half a hardboiled egg, drizzled abit of sauce and covered with J*panese rice that no one wanted to eat.. 😮‍💨. Drizzled more charsiew sauce and wrapped. Decided to wrap with alum foil for easier steaming. I discovered i forgot 1 ingredient - my lup cheong!!
Along the way, made black sesame cotton toast with left over coconut cream... just in case my fridge really KO. Continue to pray to Mdm Guang..