Shui Jiao (Dumplings)

Hi gals, the ingredients and steps for shui jiao soup (dumpling soup). I don’t measure the ingredients nor the seasoning…all “argahration” 🙂

1. Minced pork
2. Diced prawns (some people prefer to put a full prawn or half sliced prawn in the shui jiao)
3. Diced mushrooms (if your kids like black fungus, you can use that instead as it will have a crunchier taste)
4. Finely chopped garlic (not too much as you do not want your shui jiao to taste too “garlicky”; unless if you intend to deep fry your shui jiao, then more garlic will enhance the taste)
5. Diced water chestnut (this gives the crunchy taste)
6. Shui jiao skin
7. 1 egg (if making many dumplings, then need to increase no. of eggs)
8. Soup base (e.g. chicken stock or ikan bilis soup base)
9. Onion shavings
10. Spring onions or cai xin

1. Soya sauce
2. Pepper
3. Sesame seed oil
4. Corn flour
5. Water

1. Put ingredients 1-5 into a mixing bowl.
2. Mix in seasoning 1-4.
3. Mix the ingredients and seasoning thoroughly.
4. Mix in the egg. Egg makes the filling smoother and more fragrant.
5. Mix in some cornflour – not too much as it may make the shui jiao too hard. Some cornflour will make the pork more tender.
6. Put the mixture into the fridge for a few hours (if no time, then just whack step 7…hah)
7. Put some filling onto the shui jiao skin and wrap it up.
8. To make a more secure seal, dab some water onto the edge of the skin and then fold in the edges…ehhh like those “curry pok” edges.
9. Put shui jiao into boiling water to cook (to get rid of the ghee taste from the shui jiao skin).
10. Put a few shui jiao into serving bowl and put in the soup base. If you are using cai xin, you would have boiled the cai xin in the soup base. If using spring onions, then garnish during serving.
11. Garnish with onion shavings.

Happy shui jiao wrapping!

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All about Pizzas

Okay.. Hope this helps

Traditional Pizza Dough
1 Cup – Water
1 Tbsp – Olive oil
2 1/2 Cups – bread flour
1 Tbsp – Sugar
1 tsp – Salt
1 tsp – active dry yeast

Cos I use the BM to prepare the dough, this is a 1:45H cycle, include knead and 2 rises.
For those experts using hand / mixer, pls adjust as appropriate when your dough rises.
After dough is done, it should be nice and soft to touch.

This dough amount is sufficient for 2 portions of pizza.. each measuring about a 30cm pizza pan.

Prepare the pizza
1) Oil the pizza pan lightly with olive oil
2) Heat oven at 180 degrees or 200 degrees (depending on your heat intensity)
3) Taking the ball of dough, pound with base of your hand slowly and flatten the dough evenly on the pan till the pizza base is formed. If you want a crust, leave a higher dough circumference at the edge of pan . Dough when flattened should pass the window pane test & not break . Try to ensure evenness of your dough over the pan.
4) Spread your base layer sauce (can use Gee’s home-made sauce below, or any tomato basil pizza sauce)
5) Sprinkle some cheese (either Moz or Parmesan is fine) over the base to enable the toppings to stay well
6) Prepare your toppings on pizza as desired (** suggestions below**)
7) Sprinkle generously your grated moz cheese over the entire pizza
8) Ta-Da.. pop into oven
9) Set timer for about 15 mins, you can then adjust accordingly depending on how crispy you want / browned.

** Some suggestions of Pizza topppings **

1) Magherita (plain)
– tomatoes, mozarella, fresh basil , mozarella bufalo

2) Spicy pepperoni
– Tomatoes,Mozearella, Spicy pepperoni slices (from FMP) , chili flakes, oregano (dried is ok)

3) Prosciutto Funghi with rocket salad
– Tomatoes, prosciutto (parma ham- bought from FMP), thinly sliced portobello mushrooms, oregano, sliced onions
– Top off with rocket leaves after it is baked

4) Ham & Mushroom
– tomatoes, cooked ham (I used shaved honey baked), thinly sliced portobello mushrooms, fresh basil.
– Pineapple is omitted as my kids do not like them 🙂

5) Hawaiian BBQ Chicken
– BBQ sauce, sliced chicken fillet (marinated with herbs), sliced onions, scallions
– I omitted fresh pineapples & chilli flakes

6) Porky
– tomatoes, pork sausages (can use johnsonville), smoked bacon, I added grated pecorino cheese for this dish (to hide the stronger pork taste)

That’s all I have tried gals 🙂 Hope this helps !

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Preparing Rice for Fried Rice

1.  Best way to do it, as the pros do, is to cook rice the day before and keep in fridge for use the next day.

2.  Well, but we dont always have the luxury of such advance planning so here are some innovative ways to prepare the rice if you should decide to have fried rice impromptu!!

a.  remove rice from rice cooker soon as it is cooked; transfer to a large plate to cool and air.

b.  bring the rice with you into the air-conditioned room as you take a nap.

c.  blow the rice with the fan on full blast!


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Soft Wholemeal Bread (Tangzhong method)

Tried and tested recipe from Christine’s blog

Read more:

Tangzhong Wholemeal Toast (Printable recipe)
By Christine’s Recipes
Prep time: 10 mins
Cook time: 170 mins
Yield: 1 loaf(one loaf tin sized 20.5cmx10.5cmx9.5cm)


  • 110 gm milk
  • 45 gm whisked egg
  • 100 gm Tangzhong (refer to this recipe)  (G:  to get this amount you can mix 20g bread flour with 100g of water to make the tangzhong)
  • 40 gm sugar
  • 5 gm salt
  • 200 gm bread flour
  • 150 gm wholemeal / whole wheat flour
  • 6 gm instant dry yeast
  • 40 gm unsalted butter, softened at room temperature

  1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast). (Note: I used to make a small well in the flour, then add the yeast into it.)
  2. Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter (see picture 1). Knead until the dough becomes elastic.
  3. Let the dough complete the 1st round of proofing, until doubled in size, about 40 minutes.
  4. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Knead into ball shapes (see picture 2). Cover with plastic wrap, let rest for 15 minutes at room temperature.
  5. Roll out each dough ball with a rolling pin into an oval shape. Roll up the dough and seal tightly (see picture 3 & 4). Seal faces downward. Roll out each portion to 30cm in length with your rolling pin (picture 5). Seal faces upward and roll into a cylinder shape (see picture 6 & 7). The seal faces down (see picture 8). Arrange the rolled-up dough in a greased or non-stick loaf tin. Repeat this step for the other two portions. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 4/5 of the height of the tin inside (see picture 9). Close the loaf lid. (Remark: If your tin doesn’t have a lid, just brush a bit of whisked egg on surface.)
  6. Bake in a pre-heated 170C / 335F oven for 30 to 35 minutes. Remove the loaf from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it’s thoroughly cooled.



yields really soft bread.  Lighter than the Wholemeal Rolls recipe as this is only 40% wholemeal.

This ratio is far more WM than you can get from commercial bakeries!

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Homemade Tomato Sauce (Cheap & Good!)

I found this on and it is amazing.  Much much easier than what I used to use with onions, garlic and all.

They adapted the recipe from Jaime Oliver.

Homemade Tomato Sauce
Adapted from a Jamie Oliver recipe.

Makes about 600ml of sauce

1-2 cloves garlic, peeled and finely chopped
2 tbs olive oil
1 fresh red chilli, deseeded and finely chopped (I like using a chilli padi) or small dried chilli, crumbled (adjust to taste)
1 tbs fresh oregano, chopped or 2 tsp dried oregano
2 X 400g tins of Italian plum tomatoes (cherry tomatoes are also nice)
1 tbs red wine vinegar (I like the one from Hediard)
1 handful fresh basil leaves, roughly chopped
salt and freshly ground pepper to taste
2-3 tbs extra virgin olive oil

Fry the garlic with the olive oil in a heavy-bottomed pan placed over medium-high heat. (A cast iron lined with enamel is ideal; aluminum will react with the tomatoes, leading to bitter flavours developing.) Once the garlic starts to release its aroma, add the chilli, oregano and tomatoes. Stir gently without breaking up the tomatoes. According to Jamie Oliver, this prevents the pips from causing the sauce to taste slightly bitter. Bring to the boil and simmer for about an hour. Add the vinegar, then stir and chop up the tomatoes in the sauce. I continue to simmer the sauce until it achieves the thick consistency that covers the back of a wooden spoon, which I prefer. Add the fresh basil, season to taste and add extra virgin olive oil. Keeps refrigerated for up to 1 week. Stores in the freezer for a couple of months.

G:  I keep the sauce in small portions so that I just thaw what I need from the freezer.  I find the glass birds nest bottles very good for this purpose.

$$ saving tip:  Buy the Cirio canned tomatoes (plum, not chopped) from NTUC.   CS sells for a lot more!

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Wholemeal Rolls

Recipe n pictures taken from: http://www.breadmantalking.blogspot

(Except the 1st pic)



Here’s What You’ll Need:
 for the Tangzhong (relax, I’ll explain)
1/2 cup water
1/6 cup (2 1/2 Tbs) whole wheat flour

Mix the flour and water together into a paste, then heat it slowly in a pot until it starts to thicken, like a roux.  Like vanilla pudding.



2 1/2 cups whole wheat flour
3 tbsp+2 tsp sugar (I reduced to 3)
1/2 tsp salt
1 large egg
1/2 cup milk
All of the tangzhong*
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature) (I replaced w olive oil)

*Tangzhong – a Chinese method of cooking the flour and water before adding it to recipes for baked goods. 

Mix this until combined, then, in a mixer, mix vigorously with a dough hook, for a long time until the dough will pass the window-pane test. My dough took 20 minutes! Finally, place the dough in an oiled bowl, turn to coat, then cover and let it rise for at least 2 hours. It may not double, but will be puffy.

Divide the dough into 10 equal-sized pieces and tighten them into rolls. Cover and let rise a second time, about an hour.

About 20 minutes before baking time, preheat the oven to 375F (190C). Bake for 17 minutes or until a deep brown. Cool on a rack. I guarantee these are the best rolls you will ever make. I have already added them to my list of special breads!

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Raisin Cranberry Bread

Raisin Cranberry Bread

Finally!! Soft n Fluffy Homemade bread!!

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