Saturday, 3 October 2015

For I Am Sure

Kaya Butter Toast is our local people ultimate comfort food. Kaya is a traditional jam made from coconut milk, eggs and sugar. Some like to eat Kaya butter Toast for breakfast, others prefer it for tea. This toast set is usually accompanied by two soft cooked eggs eaten with a dash of dark soy sauce and white pepper.  The eggs are a perfect complement to the sweet toast. The thick kopi (coffee) or teh(tea) completes the meal.

White bread is usually toast on a hot grill and spread with a generous dollop of salted butter and thick kaya.
You can eat this toast by dipping into the soft boiled eggs, and slurp the rest down.  This kaya toast set is easily available everywhere in local kopitiams(coffee shops),food courts and shopping malls. But if you have sudden cravings of sweet kaya like me, you can make it at home too! This recipe doesn't require you to slave over the stove and stir the kaya for hours. Try! and you be amazed by how easy and quick you can prepare it!


45g white sugar
45g palm sugar, chopped
4-6 pandan leaves, cut about 3 inches long
5 big yolks
200ml freshly squeezed coconut milk


  • Separate egg yolks from the whites
  • In a non stick pot or pan, heat coconut milk with pandan leaves. When coconut milk is simmering, add the two sugars.
  • Stir and cook for about 10 minutes until all sugars are dissolved. Remove the pandan leaves and set the coconut mixture aside.
  • Lightly whisk the yolk until smooth and well mixed. Add a little coconut milk and whisk until blended.
  • Using a double boiler, continue to stir yolk mixture and slowly add in coconut milk. 
  • Stir until desired thickness and colour.

Recipe adapted from themeatmen

Nothing can separate us from God's love! God's love is steadfast, sturdy and inseparable! Paul is utterly convinced of God's love for us that he says.....

For I am sure that neither death nor life, nor angels nor ruler, nor things present nor things to come, nor powers, nor height nor depth, nor anything else in all creation, will be able to separate us from the love of God in Christ Jesus our Lord. Romans 8;38-39

Monday, 21 September 2015

I Will Ascend Above

Move over, Egg Benedict! Make way for Cloud Egg or Soufflé Egg. I have never seen this or heard of cloud egg until my friend who was on holiday in Croatia sent me a photo of what she had for breakfast.

After watching a YouTube video on how to make cloud egg, I quickly made a portion for dinner. Yes, Dinner! I wanted something quick and light with minimal washing up. I'm not sure if my cloud egg tastes like hers but it sure looks the same. The meringue is slightly crisp and fluffy. The yolk is done just right. This dish is exactly like what it is called. Cloud Egg!

Cloud Egg with Ham and Chives
serves 1

1 large egg
1 piece of ham, chopped
Small handful of chives, chopped
Pepper and salt to taste
Chili powder and chopped parsley to garnish(Optional)

1 toast or burger bun

  • Preheat oven to 160C
  • Separate egg yolk and white.
  • Whisk egg white, add seasonings to taste. Whisk egg white till stiff peak.
  • Fold in ham and chives.
  • Place half a buttered bun or toast on a lined baking tray. Spoon meringue onto the toast. Make a small dent in the center for the yolk. Bake for 15 mins until slightly browned, remove from oven and gently pour yolk in the center.
  • Bake for another 5 minutes or until yolk is done to your liking.

Note: I used home made garlic buttered bun.

I will ascend above the tops of the clouds; I will make myself like the most high. Isaiah 14:14

Monday, 7 September 2015

We Live By Faith, Not By Sight

These Almost Famous Amos Crunchy Chocolate Chip Cookies are almost there! That is quite close to Famous Amos, and because there's no shortening added, the textures will never be quite like Famous Amos. They're are very crunchy and very addictive.

The recipe is shared by a member of a cooking/baking group on Facebook. It receives many likes and comments and many have baked and shared photos too.

This recipe makes a huge batch of cookies and like most cookies, it can be prepared in advance and kept in freezer. The ingredients used are like most chocolate chip cookies except of one secret ingredient, Chocolate Emulco which must be added to taste like Famous Amos. Chocolate emulco is an ingredient to add flavouring and colour to your baking. It is thick and concentrated.

Almost Famous Crunchy Chocolate Chip Cookies


500g self raising flour (sift with bicarbonate soda)
320g unsalted butter (I use salted)
240g brown sugar
20g caster sugar
1/4 teaspoon chocolate emulco
2 eggs
200g chocolate chips
5g bicarbonate soda
Pinch of salt (omit)


  • Preheat oven at 160C. Put butter, brown sugar, caster sugar and salt in mixing bowl and cream till blended.
  • Add in eggs, one at a time and mix till well blended (eggs are incorporated into mixture) then mix in chocolate emulco.
  • Pour in self raising flour (sifted with baking soda) mix till incorporated. Lastly mix in chocolate chips.
  • Bake at 160C for 15 minutes.

Wednesday, 2 September 2015

Those Who Hope In The Lord

This is the only picture I have of this home cooked dish.  Kam Heong Clams or Golden Fragrant Clams is the family's favourite at seafood restaurants. This is my first time replicating it and I hope you can try this too if you had not cooked it at home.

A very quick stir fry dish which is best to be eaten while it is still hot and fresh from the wok. Hence, the only picture I quickly took seconds before the family tucks in. This is also one of the dishes which I observed my DH ate heartily with his rice and even complimented me. A very rare occurrence indeed!

Kam Heong Clams (Golden Fragrant Clams)

800g - 1kg venus clams
2 -3 sprigs curry leaves
10 red chillies or a mix of bird's eyes and red, finely chopped
1 tablespoon of dried shrimp, soaked in water, drain and minced
8 shallots, chopped
2 tablespoons oil
salt to taste

Seasoning sauce
2 soybean paste
1 tablespoon oyster sauce
1 1/4 tablespoon curry powder
1 1/2 tablespoons shaoxing wine
1 teaspoon sugar


  • Clean and soak clams in salt water for 30 minutes. 
  • Mix all the seasoning ingredients, stir well and set aside.
  • Stir fry curry leaves in a hot wok with oil. Add chillies and dried shrimp until fragrant. Add in chopped shallots.
  • Toss in clams and seasoning sauce. Continue to stir fry until clams are coated with the sauce. Cover the wok and let the clams open up. Do not over cooked clams.
  • Give a quick stir and serve immediately.

Above measurements are an estimation cooked to suit the family.

The eagle is the king of the birds. Have you seen an eagle soaring above? Do you notice its speed, strength and power? Do you wish you can soar like the eagle?

An eagle knows when a storm is approaching. It will fly to some high spot and wait for the winds to come. It will then spread its wings so that the wind will pick it up and lift it above the storm. The eagle does not escape the storm but uses the storm to lift it higher.

We can be like the eagle soaring above storms.  Isaiah 40:31 reads those who place hope in the Lord shall soar on wings like eagles.

Let us rise above all challenges and difficulties that come our way and hope in the Lord to strengthen us. Let us fix our eyes on Jesus and focus on God's unfailing love for us.

Saturday, 1 August 2015

I have seen these Devil's Food Cupcakes around but never get to bake them. Yes! they're devilishly good and rich!  This is a classic American chocolate cake, and I guess it get it's name because it is very dark and decadent?

I have been very busy lately, and would have missed this week Bake Along if not for reading Ann's post. I like she adapted the recipe and used yoghurt in the cake and frosting. These cuppies are definitely healthier than most other chocolate cupcakes.

Devil's Food Cupcakes with Chocolate Frosting

makes 8-10 cupcakes


25g unsweetened cocoa powder
30g semi sweet chocolate(4 oz)
1/4 cup boiling water
1/4 cup natural yoghurt
1/2 cup plain flour(cake flour)
1/2 tsp baking soda
1/3 cup brown sugar
1/4 cup canola oil (sunflower)
1/4 cup castor sugar
1 large egg
1/2 tsp vanilla extract


  • Preheat oven to 170C and line muffin cup with paper liners.
  • Combine cocoa powder and chopped chocolate together and pour boiling water over it and whisk till smooth. Whisk in the yoghurt.
  • In a separate bowl, mix flour, baking soda, salt together. Set aside.
  • Using electric mixer, beat brown sugar, oil,sugar, egg and vanilla until light and creamy. Beat in the flour mixture, alternating with chocolate mixture in additions.
  • Scoop batter evenly among paper liners. Bake for about 18 minutes (20 minutes) or until tester inserted comes out clean.
  • Let cupcakes cool in the pan and cool completely before frosting it.


90g semi sweet chocolate (3 oz)
1 tbsp whipping cream
15g butter
1/4 cup natural yoghurt
1/2 tsp vanilla extract
1/8 cup icing sugar (15g)

  • Stir chocolate and butter in a medium bowl over simmering water until melted and smooth. Remove from water and whisk in yoghurt and vanilla, then icing sugar.
  • Let stand until thick to spread or put in the fridge to fasten the process. Fill a pipingbag with Wilton nozzle star tip 1M and the chocolate cream. Pipe a circular swirl design on the cuppies.

This post is linked to Bake Along 83 Devil's Food Cupcakes hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.

Submit yourselves therefore to God. Resist the devil, and he will flee from you. James 4:7
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