My Version of Ponyo Ham Ramen

“It’s Ham!” “Careful! It’s hot!”



Screwdriver and Blue Curaçao

Can’t wait to try these two drinks with KFC fried chicken and put on a movie.

The Screwdriver consisted of two shots of vodka and Florida OJ with pulp and the Blue Curaçao/ Blue Tail Fly like the song consisted of a shot of Creme de Menthe, two shots of Creme de Cocoa and Heavy Creme on the rocks.

Cheers!!! 🙂


Lunch Boxes

This is the first time I am packing lunch for the kids. For my daughter who had more teeth than her brother, I put together a snack bag full of edamame rice crackers from Trader Joes, sesame seed fried anchovies and unsalted almonds. The mini sandwiches are fish floss sandwich and ham sandwich with butter. They each get a jar of Gerber’s banana and berries baby food since we had so many of them that I used them as dessert for the kids. I also put a mango jelly in my daughter’s lunch box. Can’t wait to see the look on their faces tomorrow.





Lau Lau in Taro Leaves and Banana Leaves

I spent the whole morning making Lau Lau a second time in my life. It was a lot of work but a good work out.

The red chard is seasoned with salted black beans, Chilli bean paste, LKK oyster sauce, LKK hoisin sauce and the sauce that cooked out from it was used to marinate the meat.

I seasoned the buttery fresh black cod with Mediterranean Sea salt.

Now to eat them with some brown rice. Rubbing my tummy as the car still smells good after I brought some to friends.



Vodka Lime Chicken with Stir-fry Chinese Spinach

Tonight’s dinner is East Meets West, stir-fry Chinese Spinach with garlic and LKK oyster sauce; and vodka lime chicken strips cooked on a griddle.

I was initially thinking of Margarita Chicken but since the hubs doesn’t drink tequila I used vodka instead.

The sweet aroma of lime in the chicken that was seasoned with garlic powder, onion powder, black ground pepper, white ground pepper, lime juice and Mediterranean Sea salt coupled with vodka and the stir fry Chinese spinach made a great dinner with Thai Jasmine rice. Couldn’t ask for more or rather hope someone says “more please”!


Strawberry banana sponge cake

Modified from Better Homes Cookbook’s sponge cake.

I swear I always make mistakes following a baking recipe for the first time. Hubby is nice to say “a true chef never follows a recipe.”

Here are the pictures. The mistake was adding the strawberry banana smoothie into the egg whites instead of the egg yolk. Doh!

The cake also failed to rise properly as a result.

It’s ok, they say they all end up in the same place don’t they.

The cake taste yummy anyway. I will post the modified recipe using Splenda when I have a chance.



Here is the modified recipe adapted from Better Homes Cookbook’s Sponge-Cake Recipe:

6 Egg Yolks
1/2 Cup Strawberries and Bananas Blend together, set aside more for the swirl or marble effect
1/4 Cup Splenda
1 1/4 cups All-Purpose Flour
6 Egg Whites
1/2 tsp Cream of Tartar
!/2 Cup of Strawberry and Banana Smoothie to replace sugar

1. In mixing bowl, beat egg yolks on high for 5 minutes till thick and lemon colored. Add 1/2 cup of smoothie, beat on low until combined. Gradually beat in Splenda on low speed. Increase to medium speed till mixture thicken.

2. Fold in 1/4 cups of flour at a time into the above mixture. Blend on low speed till mixed evenly.

3. Wash beaters. Beat Egg Whites and Cream of Tartar on high for 5 minutes and/or until fluffy but not foamy. Add in 1/2 Cup of smoothie, beat on low to mix well. Fold in egg yolk mixture.

4. Pour into ungreased chiffon cake tin. Swirl some remaining smoothie into the batter to make the marbling effect. A chopstick would work well for this.

5. Bake in oven for 325 degrees for 1 hour or till skewer comes out clean. Immediately invert cake from pan to cool.

If cake don’t rise, don’t worry. You will still like the yummy goodness of the strawberry banana in this very moist cake.

Bean curd Skin with Corn, Barley, Ginko Nuts and Egg Dessert Soup/ Fu Zhu Yu Mi Tang


I had a bag of dried bean curd skin lying around for ages and this soup just needed to be done on my plan A this morning.

I soaked the dried bean curd sticks uncut in cold water then hot water until they were soft enough to be cut with a pair of kitchen shears.


I threw the tougher end pieces into the pot of boiling water with the corn on cob and barley first.

After the barley had softened in the cooking process, I added a can of unsalted cream corn for more flavor, Ginko nuts and sugar to taste. Lastly, I drizzled a couple of beaten eggs, pouring down a pair of chopsticks as they were being stirred in much like how you make egg flower soup.

I turned off the heat as the soup started bubbling so I didn’t overcook the egg flower.

Enjoy a soup that is chalked full of protein!