Tuesday, 17 November 2009

第十一届国际中文书展11th WORLD BOOK FAIR

Free Medical consultation by Y3K and Dr. Chong Fee Lan at World Of Chinese Book Fair, MIECC (The Mines) today(24-11-2009), 3.30pm - 5.00 pm (Stage 2).

Location: MIECC, Mines Resort City Seri Kembangan, Selangor.

日期 Date: 20/11 ~ 29/11/2009
时间 Time: 10am-10pm daily

Meet "Y3K" at booth no. L22

Tuesday, 3 November 2009

Little Cookies Earn Big $ 做小饼 赚大钱

Little Cookies Earn Big $ (Available now!)

In a run-up to CNY, every family spring cleans the house. This is in line with the renewal process as it makes the world go round. Prayers often centre around blessings for a blissful marriage, elevated position in one's career, brilliant off springs with good study marks or another year of good health.

Traditional practices are still observed. The halls are decked with blooming plants, new clothes are sewn, festive dishes are planned or hampers sent to the elders. It may be a season of goodwill for the affluent but for a cash-strapped family, it can be a tight season as it coincides with a new semester as money is needed for school books, uniform, shoes and transport.

Wise housewives may resort to earning some festive money like baking cookies for sale. Perhaps, mini goals would be a good way to start. If opportunity does not present itself, she will create the opportunity. Readers can look up our other festive cookies books like "New Year Cookies" and "Cookies". With another new volume created by Coco, it may continue to impact the lives of many industrious people. baking cookies can be both sustainable and rewarding in a home business opportunity.

做小饼 赚大钱





Mmm... Cartoon Ideas

(Makes 36 pieces, cost approx. cost RM4.00)

A: 180g butter
30g egg whites
80g icing sugar
B: 180g plain flour
80g rice flour
80g cornflour (butterly brand)
Utensil needed:
Some cartoon moulds

1. Preheat oven to 150 degrees Celsius.

2. Cream ingredient (A) till combined. Fold in ingredient (B). Use a rubber spatula to fold
ingredients into a soft dough. Keep in-between a plastic sheet, roll flat. Keep dough sheet in the refrigerator, chill dough till semi-hard.

3. Remove no.(2) from the refrigerator. Stamp out cookies using different cartoon moulds.
Arrange on lined baking trays. Bake in a preheated oven for 20 to 25 minutes. Cool well and store properly.


(可做 36块, 成本RM4.00)

A: 牛油180克
B: 面粉180克

1. 以150℃预热烘炉。

2. 将(A)料搅拌均匀,加入(B)料用刮刀拌成软团后,放在塑胶纸中间擀扁,放入冰箱冷藏至稍微硬。

3. 将(2)取出印出卡通形状,排在铺了纸的烘盘烘20至25分钟,取出待凉后,收在不透风罐子。

一套售价RM8 per set

RM8 + RM5 (西马快邮 - 市区范围 West M'sia by courier service - Urban area) = RM13

RM8 + RM10 (东马快邮 - 市区范围 East M'sia by courier service - Urban area) = RM18


RM20 (Little Cookies Earn Big $) + RM8 (One set of 6 animal moulds) = RM28(一套售价).

RM28 + RM5 (西马快邮 - 市区范围 West M'sia by courier service - Urban area) = RM33

RM28 + RM10 (东马快邮 - 市区范围 East M'sia by courier service - Urban area) = RM38

Enquiries: y3krecipes@gmail.com or call 03-89453000 Fax: 03-8945 0888

Available at most Baking ingredient shops.

Singapore: selling at CK Tang Basement 1 Electrical Department - Ponza (company selling water filter).

Thursday, 29 October 2009

Assam Roast Pork Nyonya Cuisine

600g roast pork (cut into pieces)
300g sam chan pork or belly pork (cut into pieces)
1.2kg green mustard or kai choy (cut into big pieces)
150g kiam chye or ham choy (cut into big pieces)
4 dried chillies (soaked)
2 fresh red chillies (split)
45g assam pulp or tamarind paste (mixed with 100ml water, discard seeds)
3 stalks lemon grass or serai (smashed)
45g belacan (toasted in an oiless wok, mixed with a litter water into a paste)
5 pips garlic (pounded)
4 pieces assam skins or assam keping
1.7 litres water
4 tbsps oil


3-4 tbsps brown sugar
1½ tbsps sugar
½ tbsp salt or to taste

  1. Heat oil in the wok to sauté lemon grass, both types of chillies, garlic and belacan paste.
    Add in roast pork, sam chan pork, assam skins and kiam chye. Fry well, add in assam water, plain water and bring to a boil.
  2. Add in kai choy and cook. Add in seasoning, taste and adjust.

Thursday, 22 October 2009

A Beautiful Bloom Of Cake

Y3K Issue no.40: Tasty Steamed Food (Jan/ Feb 2008) SOLD OUT
60 Recipes For The Lunar New Year.

Ingredient A:
8 chilled eggs (grade A)
250g caster sugar
1 tbsp cake improver
Ingredient B: sieved together
350g superfine flour
1 tsp double action baking powder
Ingredient C:
70ml Seven-Up aerated water
Ingredient D:
Some caster sugar
Material & utensil needed:
A big sheet of greaseproof paper
An 8" mould (see photo)
Stamps design with words
Dash of red colouring
  1. Fill a wok with a lot of water. Add in knotted pandan leaves. Place in the steamer utensil and cover wok. Turn on medium heat and bring water to a boil.
  2. Beat ingredient (A) in a mixer until it has reached a white and thick consistency.
  3. Pour no.(2) into a big mixing bowl. Sieve in ingredient (B) in small batches and fold. Stir in ingredient (C) and mix to a thick batter.
  4. Line the eight inches mould with greaseproof paper (leave extra paper surrounding mould). Pour in no.(3), use a spoon to dust in some sugar of ingredient (D) to form the word of "Y". Wipe wok cover dry. Place in batter to steam. Cover wok once more. Turn to high heat, steam for 30-35 minutes. Insert a skewer in to check for doneness. There should be no batter bits clinging to the skewer.
  5. Drip some red colouring into a bowl. Brush colouring onto stamp designs and print words on no.(4). Cool cake.
Tips: The pandan leaves give out a nice aroma in the wok and helps to drive away the eggs' fishy smell. Chilled eggs work well with cake improver and shortens the beating time. Use a mould with a bigger diameter on top and tapers to a smaller base. This helps the cake to blossom.

Monday, 12 October 2009

Muar Otak-otak 麻坡鱼肉乌挞

300g Spanish mackerel or ikan tenggiri
150ml concentrated coconut milk

2 tbsps cornflour
2 tbsps curry powder
2 tbsps blended chilli paste
1 1/2 tsps salt
1 tsp white granulated sugar
Dash of turmeric powder or serbuk kunyit
Dash of chilli powder
1 tsp minced garlic
1 tsp minced shallot

For wrapping:
40 fronds of coconut leaves (8" in length)
Some staples

1. Debone fish, take out the flesh and place into a food processor or blender.
2. Add in seasoning into no.(1), blend a while. Add in coconut milk, blend further and set aside.
3. Spoon a tablespoon of no.(2) and spread it in-between the coconut frond. Cover with another piece of frond. Staple both ends together. Bake at 200 degrees Celsius for 10 minutes.




1. 将马鲛鱼取出鱼肉,放入搅拌机搅烂。
2. 将调味料和(1),搅拌均匀。再加入椰浆,拌匀待用。
3. 将1汤匙的馅料(2),放入椰叶内,用另一片椰叶夹在一起,用书钉钉妥,放入预热烘炉内,以200℃烘烤约10分钟即可。

Wednesday, 7 October 2009
















Friday, 2 October 2009

月饼秘诀 2 Evergreen Mooncake Recipes Tips II






Unfolding Yarns & Yards of Mid-autumn Festival Delights

The Mid-Autumn Festival or known as the Mooncakes Festival is a time for jollity as the highlight concerns the mooncakes. In the bygone era, families would purchase these sweet stuffed pastries from restaurants or biscuit manufacturers. But today, certain changes have crept into the taste, ingredients and production of mooncake making. Times have changed and readers can swing along with the trend to try innovative recipes of making mooncakes.

In Malaysia, the meaning of the festival associated with a long yarn of history and a yard of folklore may have dimmed but the symbolism remains. Try moulding different but delicious
mooncakes in the comfort of your own home.

Enjoy the mooncakes.




Golden Syrup
600g white granulated sugar
450g water
4 slices lemon (with seeds)

Place ingredients in a pot. Cook till sugar is well dissolved. Turn to low heat and simmer for 50 minutes. Do not stir (read tips). To test ,drop a little syrup into cold water, it should form a lump. If syrup is too thick, add in extra water and cook a while.
It keeps well and can be made one year in advance. For a deep coloured mooncake, mix this syrup with a little alkaline water, oil and two tablespoons of flour. Mix well and keep it for 1-2 days before the day of baking mooncakes.




1. 预先将材料A混匀,搁置一个晚上。
2. 将材料B的面粉放在桌上,中间开穴,倒入(1),轻轻将面粉掺匀至软而粘手为止。
3. 用湿布盖约30分钟,分成18个重约40克的粉团,再以湿布盖着待用。

Mooncake's Skin
Ingredient A:
300g golden syrup(canned)
7 tbsps peanut oil
1 tsp alkaline water/air abu
2 tbsps flour

Ingredient B:
500g flour

1. Combine ingredient (A) and leave it overnight. This is the resting period.
2. Spread some flour on a clean tabletop. Place no.(1) on it. Knead lightly till it does not stick but has a soft effect.
3. Cover dough with a damp cloth for 30 minutes. Divide into 18 equal portions of 40 grams each. Cover with a damp cloth. Set aside for later use.


麦芽糖2 汤匙

1. 红豆洗净浸水1小时,煮烂后取出,用果汁机打成蓉,再以布袋沥出水份。
2. 热镬,倒入红豆蓉及糖,炒至干水,慢慢加入油,不停的搅拌以免黏镬,最后加入麦芽糖及青矾,炒至豆沙离镬即可。
3. 待冷后,分成每份100克,共16份。

Sweeten Bean Paste
600g red beans (from Tientsin, China)
400g white granulated sugar
200g groundnut oil
2 tbsps maltose/mak ngah tong
A little qing-fan/ching fan (optional) (available from herbal shops)

1. Wash red beans and soak for one hour. Boil till beans are softened. Place beans in a blender. Blend well and leave contents in a cloth bag to drain off water.
2. Heat a wok, pour in no.(1) and sugar. Stir-fry till dry. Add in oil gradually and keep on stirring to prevent paste from sticking onto wok. Add in maltose and qing- fan. Stir-fry till contents leave wok.
3. Divide into 16 portions weighing at 100 grams each when it has cooled down.

Saturday, 26 September 2009

月饼秘诀 Evergreen Mooncake Recipes Tips





☆ 制做糖浆时不可搅动,以免已经溶解的糖浆重新结晶。

★ 制做糖浆加入数片柠檬(连籽),可避免糖浆重新结晶。

☆ 糖浆可以提早一年制做,盖好存放在室温处,翌年才采用颜色会更加均匀。


★ 自己炒莲蓉馅料最好选择湘莲,胶质较多,烘烤时不会膨胀而挤坏饼皮。

☆ 炒馅料时将油分数次加入,比较容易吸收。

★ 炒馅料最好采用好的不锈钢镬,热度较均匀。

☆ 将馅料炒至离镬及起泡,但注意不可让油溢出(万一出油的补救方法是加入少许水再炒)。



☆ 月饼皮的重量一般上介于40克左右,馅料百多克(视月饼模的大小而定)。

★ 如果放咸蛋黄,将馅料的重量减去蛋黄的重量。

☆ 将新买的木制月饼模浸在油内过夜,以防敲打时爆裂。

★ 在按入月饼之前,将月饼模撒上少许面粉,以免粘着月饼模。

☆ 由于月饼一年只做一次,每个模型的份量有所差异,记得将你的模型背后写上馅料及皮料的重量。

★ 刚烘好的月饼饼皮较脆及干,必需置最少24小时吸收馅料的油,饼皮才会变软。

☆ 多余的月饼皮可以做成猪仔饼,让小孩将来有个美好回忆。


★ 炸潮州月饼的油必须够滚,否则炸不脆及饼皮吸太多油,炸的时间一久馅料会膨胀。

☆ 炸潮州月饼每次只炸少量以免油温突然间降低。

Custom-Made For Success Evergreen Mooncake Recipes

The Mid Autumn Festival is no longer as exciting as it used to be, before men landed on the moon but somehow lanterns and mooncakes have survived to this day because of their historical
significance. Thus mooncakes retain an important place in the Chinese culture and most households prefer to buy them as gifts to relatives, to renew friendship or as a token of appreciation from students to teachers.

It is also that time of the year again, when restaurants, hotels and bakery shops advertise their goodies and the many varieties available. These Chinese delicacies do not come cheap anymore. In fact, mooncakes can be quite exorbitant in price, depending on what is used as a filling. Many homemakers bake their own mooncakes as in general, it is not too difficult to handle if you follow the recommended recipes as precisely as possible. The more adventurous can try and accept baking orders from home as mooncakes can be eaten for all seasons.

Every year around this time, we receive many requests for mooncake recipes. Though it sounds easy, making good mooncakes demand patience and a lot of time. Although it has been featured in Y3K Issue 2 before, we are reprinting it for the benefit of readers who do not possess the past issue. Please read through the following on syrup, pastry and filling before you get started as these are all golden rules of making mooncakes. Have a fun time trying the recipes.

Syrup: (Tips)

* Do not stir syrup to prevent the dissolved syrup from crystallization.

* Adding in a few slices of lemon (with seeds) will prevent syrup from forming crystals.

* Syrup can be made a year in advance. Cover it properly.

* Store at room temperature. This storage period will even out the colour nicely.

Frying filling: (Tips)

* Make your own lotus seed paste by using good quality lotus seeds (seong lin with skins). It has a better starch content and during the baking process, it would not burst open the mooncakes' skin.

* Do not add all the cooking oil in at once. Do it gradually in small amount. This is better for absorption.

* Use a stainless steel wok as temperature is even.

* Fry filling on low heat till it leaves the wok and has started to foam. Please note that oil should not seep out (if it does, the only remedy is to add a little water and stir-fry again)

* At present, it is a craze to use low sugar contents but this actually makes the mooncakes not so nice in texture and does not keep well. Check on mooncakes as it can turn mouldy rather quickly.

Making Of Mooncakes: (Tips)

* Divide skin dough into 40 grams and filling at a hundred plus grams (depending on the size of the mould).

* If using salted egg yolks in each filling, the weight of each yolk must be considered. Thus the filling's weight should be smaller as you minus the weight of yolk.

* New wooden mooncakes moulds must be soaked in oil overnight to prevent breakage as you knock the mould against the table to dislodge the mooncakes.

* Dust mould with a little flour before imprinting mooncakes to prevent it from sticking onto the base.

* As you normally make mooncakes once a year (for homemakers), it is wise to mark out the weight needed for skin dough and filling at the back of each different mould.

* Freshly baked mooncakes are dry as they need time to release the oil's content. Eat them 24 hours later for better flavour and texture.

* Excess skin dough can be used to churn out fanciful piggy biscuits and kids simply adore them,

To Deep-fry Teochew Mooncakes: (Tips)

* Oil must be at a rolling boil or else skin does not crisp and soaks in excess oil. Do not prolong frying time as filling can overflow.

* Do not fry too many pieces at the same time as oil's temperature can be lowered.

Thursday, 24 September 2009

Banana Coffee Jelly Mooncakes 香蕉咖啡燕菜月饼

A: To make mock egg yolk
170ml carrot juice
2g agar-agar powder
50g caster sugar
1/4 tsp salt

Utensil needed:
1 round ice-cube tray mould

B: For filling
90g ripen bananas (mashed)
2g agar-agar powder
200ml water
40g caster sugar
3g jelly powder (instant)
1/4 tsp salt
50g fresh milk

Utensil needed:
Few tart moulds

C: Coffee crystal jelly skin
450ml water
80g rock sugar
5g agar-agar powder
5g jelly powder (instant)
2g coffee granules (instant)
Few drops of coffee essence

Utensil needed:
Few jelly moulds

1. Cook ingredient (A) in a pot over low heat till well-dissolved. Once it has reached a boiling point, turn off heat. Pour into mould, cool and keep chilled till well-set. Unmould for usage.
2. Bring ingredient (B) to a boil over low heat. Once it has reached a boiling point, turn off heat. Pour into tart moulds. Place a piece of no.(1) mock egg yolk into the centre. Cool, keep chilled till well-set. Remove for usage.
3. Place ingredient (C) into a pot. Use low heat to cook. Bring it to a boil, pour a little into moulds. Place in one piece of no.(2). Fill up with boiled ingredient (C). Cool, keep chilled.








1. 将材料(A)放入锅里以小火煮至溶解及滚,熄火倒入模里待凉,冷藏至凝固后取出,待用。
2. 将(B)料放入锅里以小火煮至滚,熄火倒入塔模里,中间放入1粒(1),待凉,冷藏至凝固,取出待用。
3. 将材料(C)放入锅里,以小火煮至滚后倒少许在模里,放入(2)再淋满(C)料,待凉冷藏至凝固,即可享用。

Monday, 14 September 2009

Fookchow Kong Paeng 福州光饼

福 州 光 饼










Fookchow Kong Paeng

This is another famous biscuit of the Fookchows - the Kong Paeng. Another name for it is 'Ching Tung Biscuit' derived from the translation of 'Overpowering The Japanese'. It is in reference to the war won over a Japanese invasion during the Ming dynasty.

Ingredients used are simply flour, water and yeast before the addition of salt and sugar. Savoury Kong Paeng has a crispy exterior but it is firm, not flaky textured. The sweet Kong Paeng has a softer finishing quite in resemblance to the French loaf's texture.

How did the biscuit become synonymous with a Chinese general's name of Kong?

According to a tale related, this general was asked to lead his solders in a battle against foreign forces. For food rations, he was smart to have come up with the idea of churning out biscuits from the rice encased in bamboo leaves. In the centre of the baked biscuit, is a hole, in order for the biscuits to be strung together and worn around the neck. It was simply a good idea and when the battle was won, the biscuits acquired his name 'Kong' as an honour to him.

Mr. Teng Song Ho runs a famous bakery in the Sungai Pelek area. He learnt the art from his paternal uncle and believes the clay oven plays a very important role in the making of such biscuits. It bears a strong similarity to the tandoor oven used to bake the North Indian leavened bread - naan. The main difference lies in the interior of the oven which is fashioned slightly different from the tandoor.

Mr. Teng heated up some coals before placing into the oven's pit. An electric fan was switched on to help blow some air in, to fan up a better flame from afar, screened by a piece of thin plank. It takes 40 minutes for the heat to warm up the clay oven. Next, he wipes the interior of the oven's wall with a piece of cloth previously soaked in salt solution. A hissing sound jets out from the furnace and hisses its way up the oven's chimney. This step is necessary to prevent the next fresh batch of biscuits from picking up remnants of the last batch baked.

With a correct temperature, the biscuits will adhere itself to the oven's wall. He gives them the finishing touch by glazing them with brine using a pastry brush. A piece of wet cloth is stuffed into the oven to seal the opening. It keeps moisture in and biscuits baked tend to have a nice golden hue.

Finally, the cloth is removed and biscuits are arranged on a tray. His son, a young lad sprays water on the biscuits' surfaces to stop the heat and moisten it as well.

More efforts should be done to promote traditional specialties as lip-smacking good lineage of a certain heritage should not be forgotten and left in the lurch.