Archive for December, 2009

Ground Pork Omelet– a very simple homemade dish. It is one of my default dishes as we always have ground pork in the freezer, and one of Richard’s favorite dish too. I learn this recipe from my mom, but I add a lot more garlic as it adds more flavor to the dish.

Ground Pork Omelet

Ground Pork Omelet

Ground Pork Omelet Recipe

1/3 lb ground pork
ground pork seasoning (eye balling/agak-agak):
salt, ground white pepper, sesame oil, cornstarch water
3 eggs– beated
3 cloves garlic– finely chopped
salt, pepper and chicken bouillon powder (optional) to taste
green onion and cilantro for garnish


  1. Season ground pork with the seasoning, or use your daily meat seasoning.
  2. Heat up wok and add some oil, saute garlic until aromatic then add in pork. Continue stirring to loose up the meat. Add seasoning to taste. Continue stirring until the meat is cooked. Pour beaten eggs over pork, pan fry until the bottom are golden brown. Turn omelet over to fry the top side. Dish out and garnish with green onion and/or cilantro. Served with steamed rice or plain porridge.

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The first time I had gluten rice rolls was when Richard and I visited Taiwan 8-9 years ago. Back then we didn’t eat the rolls fresh hot (we were busy eating many other local snacks!) and saved it later when we boarded the plane back home… Even it was cold but it was still very delicious.

This is the second time I made sticky rice rolls at home. Unlike the first time, I used half sushi rice and half gluten rice, so that it is easier to digest for my stomach. The fillings is very versatile, but typically includes eggs, pork floss, fried Chinese donuts, saute preserved turnips, saute preserved mustard green etc… I prepared the fillings ingredients while the rice was cooking so everything was ready to be wrapped when the rice is cooked. The rolls are individually plastic wrapped thus making it very convenient to eat during a road trip, just keep the rolls in a thermos to keep warm. Oh, these rolls are very fulfilling as well.

Taiwanese Gluten Rice Rolls

Taiwanese Gluten Rice Rolls

Taiwanese Gluten Rice Rolls Recipe (makes 6 rolls)
1 1/2 cup uncooked glutinous rice
1 1/2 cup uncooked sushi rice
pork floss–available in Asian grocery stores
1 Fried Chinese donuts– see note below.
3 stewed eggs– see note below.
1 cup saute sweet preserved turnip (chye por)– recipe follows
1 cup spicy preserved mustard green– recipe follows

  1. Combine glutinous rice and sushi rice in a bowl, wash and rinse 2-3 times. Cook the rices in the rice cooker (follow rice cooker instructions for gluten rice).
  2. Pull Chinese donuts apart into 2 sticks, cut each stick into 3 portions and then cut in half lengthwise for each portion. Toast in oven to make them crispy. Set aside.
  3. Slice the stewed eggs into small wedges– 1 eggs into 6 wedges.
  4. Stir the rice to loose up when it is cooked. Divide into 6 portions. Scoop 1 portion of rice and spread it on a piece of plastic wrap. Arrange the fillings (3 egg wedges, 2 donuts sticks, 1 heap tbsp each of saute turnip and spicy mustard green, sprinkle of pork floss) in the middle of the rice and roll it up tight like a sushi roll and wrap with the plastic wrap. Serve hot.


  • Chinese donuts– fresh donuts are available in certain Chinese restaurants serving breakfast. Frozen packaged ones can be found in Chinese grocery stores in frozen food section.
  • I happen to have stewed egg leftovers. If you don’t have stewed eggs, you can substitute with 3 thin egg omelet then cut into strips.

Saute Sweet Preserved Turnip ‘Chye Por’:
1 cup sweet preserved turnip ‘chye por’ 甜菜脯/箩卜干 — coarsely chopped
1 clove garlic– finely chopped
salt and sugar to taste

Method: Saute garlic until aromatic, add turnip, salt and sugar and saute until the flavor of turnip comes out. Dish out.

Spicy Preserved Mustard Green:
1 cup preserved mustard green– julienne
6 Thai hot peppers
1 clove garlic– finely chopped

Method: squeeze wash and rinse julienne mustard green in a bowl 2 times then squeeze dry. Saute garlic and peppers until aromatic, add mustard green and saute for a few more times. If it tastes a little bland add just a little of salt. Dish out.

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My first diaper cake attempt… looks pretty good huh?! It’s very fun to make and takes so much less time than making a traditional cake. The cake toppings can be any thing you want depending on your budget, the deco theme etc. I do take orders so let me know if you are interested.

Diaper Cake for Manni

Diaper Cake for Manni

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This past Sunday I was in the kitchen the whole day baking 3 Tart Tatin’s and 3 Banana Chiffon Cakes, to give them to my friends and neighbors as a holiday treat. Thank you very much for all your help when I needed– Auntie Wang, Amy, Angela, Mrs. Kang, Lily, Nancy Wong, Romero family, and Andy & Nancy. You all are very nice people and I’m blessed to have you as my friends and neighbors!

Tart Tatin

Tart Tatin-- I wanted to wrap them up nicely like banana chiffon cake but wasn't able to do it as it was already delivery time and the pies were still very warm.

Banana Chiffon Cakes

Banana Chiffon Cakes in Christmas gift packaging.

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Holiday laughs from our family to yours!


Alexander: Daddy, how old is Santa?

Daddy: very old, very very old….

Alexander: 70..? Older than yeh-yeh and poh-poh and grandma…? 90..? 100…?

Daddy(busy washing dishes): I don’t know. Why don’t you ask him…write him a letter…

Alexander: I can’t. Brian Williams said we can’t send him letters anymore…

(Note: before this conversation, while we all were watching NBC Nightly News one day, the anchor Brian Williams said that Letters to Santa Program had been cancelled due to some unpleasant replies from Santa…)


(This conversation took place while we were eating our dinner)

Alexander: Does Santa come to California?

Daddy: Yes.

Alexander:… to United States?

Mama: Of course…. Santa goes wherever there’s children to give them presents.

Daddy: Santa goes everywhere in the world… except North Korea.

Alexander: Why?

Daddy (glanced at Mama across the table): … because they don’t open the door for Santa!


Besides other toys, Alexander and Ethan both got 2 leapster cartridges each this year for Christmas. When he saw all the cartridges on the floor he said,” Santa stole all the cartridges in the store!“…

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I love Asiago cheese so I always like to add it to my bread making. This time I made Asiago dinner rolls. Look how nicely they baked up! Nicely browned and same even size/shape… I’m happy:)

Asiago Dinner Rolls

Asiago Dinner Rolls

Asiago Dinner Rolls Recipe (makes 12 rolls)

2 1/4 cups bread flour
1/2 tsp salt
1 1/2 tbsp milk powder
3 tbsp sugar
1 tsp dry yeast
2 cloves minced garlic– optional
5 tbsp grated asiago cheese
1 egg
125 -150 ml warm water
2 tbsp butter

Methods (using a stand mixer):

  1. In the mixing bowl mix well the first 7 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test.
  2. Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size.  (To speed up the resting time a little I let the bowl sit on a moist hot towel)
  3. Lightly knead the dough a few times to punch out big air pockets trapped inside. Divide into 3 equal portions. (If you’re not using optional stuff listed on the top, divide the dough into 9 equal small rolls and rest them in a greased square pan for 45 minutes before baking).
  4. Take 1 portion and roll it out, sprinkle some green onions, ground black pepper and salt on top. Roll the dough up like a swiss roll. Pinch to seal the edge. Then cut into 3 equal small rolls, with cut side facing up and put on a square baking pan. Repeat this step with the other 2 portions. Leave a little space among the rolls as they will expand during 2nd proofing and baking.
  5. Cover the rolls and proof again for 45 minutes (again, I used moist hot towels underneath the pan to speed up proofing time).  Sprinkle some cheese on the top and baked in preheated 350°F oven for 20-25 minutes, turning half way until golden brown. Brush top with melted butter and serve hot.

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This is my 1st attempt to make ‘Chye Por Ku’ (Hokkien pronunciation) but I didn’t use the ‘Ku’ mold this time to save time. I am not quite satisfied with the kueh this time as I accidentally made the filling a bit salty, and I find the skin a bit too soft (and not chewy enough) to my taste. This recipe definitely needs improvement– anyone who has a good recipe for the skin would you mind sharing the secret recipe with me 🙂

Shredded Daikon Kueh 'Chye Por Ku'

Shredded Daikon Steamed Kueh 'Chye Por Ku'

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