Recipe – Zebra Cake

A coworker made one using cake mix and let me try. I thought it’s fun to try and am sure my kids will love it, so I googled and found a recipe that I like (no butter). Here’s my version:


Here’s the recipe I used: http://yummymummyrecipes.blogspot.ca/2008/12/zebra-cake.html (I used 300F and baked for 45 min instead of 40)


Recipe – Blueberry Oatmeal Breakfast Cake

It’s been a while that I am so into needle work, and it’s time to get back on baking 🙂  It’s blueberry season and I just got 10lbs fresh ones from the farm, so I decided to make some breakfast with my yummy big sweet fresh blueberries.  Here’s my version (not sure why it cracked :():

This recipe is from the BC Blueberries website (I prefer recipes without using butter):


Recipe – Black Sugar and Ginger Tea (to fight cold)

I felt like catching a cold over the weekend and as always the first sympthom is headache for me. Most of the time, instead of drugging myself, I prefer a natural remedy. So I made myself a black sugar and ginger tea (a recipe that I got a while ago but never got to try) and it worked. I came across black sugar in quite a few recipes before but never know where to get it, until one day I found it from Price Smart Food in Richmond. It’s a bit pricy but I still bought a pack to give it a try. So here’s the recipe which is super easy:

4-5 slices ginger (or 1 tbsp freshly squeezed ginger juice)
1 block black sugar (or to taste)


Put both ingredients in a cup and then pour hot water in. Cover the cup for a couple minutes then mix till sugar completely dissolved…Done!

【Facts】Black sugar is healthier and more tasty than white processed sugar; brown sugar has a few of the benefits of black sugar, but really isn’t as good. It can look quite similar to brown sugar, but black sugar is even darker – almost black. Black sugar is popular in Taiwan. Compared to processed sugar, which has a very flat, characterless taste, black sugar is ’round’, with a lot more flavor. Unlike processed sugar, black sugar contains molasses, plus potassium, iron, calcium and other minerals.Many Western women like to eat chocolate for comfort during their period, but Japanese women like to eat black sugar. For Taiwanese women, eating black sugar during their period is also a very common custom, probably because Taiwan is a former colony of Japan. They really eat pieces of sugar like it’s candy. Actually, the minerals like iron and calcium do help ease the tension and discomfort of a woman’s period. Of course the calories of the black sugar do produce a lot of energy for this difficult time too. Similar to sea salt or rock salt, black sugar is also a relatively alkaline ingredient. Instead of using processed salt or sugar, it will give our health more nutritional benefits.


Recipe – New Trial

I tried a few recipes over the weekend, not so satisfied but I believe it can be better next time.

1. Dilly Baby Red Potato Salad from Prevention Magazine.  I find the “avocado dressing” a little bit too thick to mix, but other than that, it tastes pretty good and my family liked it.

2. Veal Roast Italiano from IGA Market Place flyer (the veal was $6.99/lb, but I think I’d rather have T-bone steak for that price).  I was a bit disappointed, but my family said it’s not bad.

3. Cilantro Rice from Prevention Magazine.  It could’ve been good but I screwed it up by soaking the basmati rice.  So it turned out not fluffy but mushy which my 13-month old boy loved it though.  I will definitely try this recipe again to see how it turns out without the soaking.


Recipe – BBQ Pork (Char Siu)


  • 2 lb pork collar butt (梅頭肉)


  • 2 tbsp Char Siu Sauce
  • 2 tbsp Ground Bean Sauce
  • 1 tbsp honey and maltose mixture (or to your taste)
  • 1 tbsp Rose Wine
  • 1 tsp minced garlic


  • Rinse and cut pork collar butt into strip(s) about 2 and half inch in width each. Make several slashes across the top of the strips to avoid curling up when cooked.
  • Heat the maltose a little bit so that it can be mixed into the seasoning better.  Marinate the pork with the seasoning and put in a fridge. For a better result, marinate for overnight.
  • Preheat countertop toaster oven to 180C/350F. Put seasoned pork strip(s) in a tray lined with foil. Do not put all the marinade in because it will burn easily.  Only keep a thin layer on the pork strips.  Bake for about 30 minutes.
  • Adjusst the heat to 210C/400F.  Take the pork out, brush pork strip(s) with honey and maltose mixture and bake for 5 minutes.
  • Repeat step 4 once.
  • Let the BBQ pork stand for 10 minutes after taking out from oven.  When the pork cool down a bit, cut and arrange it as desired. Don’t forget to go with the gravy inn oven tray. Excellent taste!


  1. You can use the conventional oven but the cooking time will need to be adjusted accordingly.  I found that it takes longer to cook the pork while the meat cooked in the toaster oven is more juicy and tender.
  2. Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.

Recipe – Sticky Rice Cake (Nin Go)

I don’t usually have a sweet tooth, but somehow this year I craved for the “nin go” so badly.  After getting one from my mother in law, I decided to give it a try and make myself some for the first time.  I found a recipe from one of my favorite recipe site and modified it a little bit when I made it.  Here’s the recipe:

Prepare cake mould (removable base preferred): I used two 9″ cake pans


  • 1 pack (400 g) glutinous rice flour (糯米粉)
  • 1 cup wheat starch (澄麵粉)
  • 1 pack (400 g) brown sugar in pieces (片糖)
  • 1 cup water
  • 80 ml coconut milk
  • 30 ml oil + a dash to brush cake mould
  • 1 egg, whisked


  1. Use a saucepan to bring 1 cup of water to boil. Add brown sugar and cook until completely dissolved. Stir in coconut milk and oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.
  2. Sift glutinous rice flour and wheat starch twice. Add flour bit by bit into syrup, stir constantly and combine well. If you’d like your batter really smooth, drain through a fine sieve once more.
  3. Transfer batter to 2 greased cake pans. Place in a wok and steam over high heat, covered, for about 60 to 75 minutes. As the cake is very sticky, even if it’s cooked through, it still sticks to your needle/chopstick if you test it. But if you can’t taste any raw flour, it’s done. Make sure to steam the cake for enough time. (Note: Steaming time depends on how big and thick the cake is.)
  4. Let cool. Refrigerate for at least 3 hours. When the cake is cold, it’s much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve hot.