Yau Kok Zai 油角仔

Wednesday, January 31, 2018

Chinese Lunar New Year.  A festival celebrated by Chinese all over the world.
I remember making this when I was a child at Grandma's house. My mother and all my aunties  gathered together and make this auspicious cantonese new year goodie.
These mini puffs' are filled with sugar and crushed peanuts. It is not difficult to make but it is time consuming. A laborious chore but rewarded by it's taste that brings me back to childhood.

I used my mixer to make the dough and it turned out to be better than I expected. One important factor is the amount of water. Make sure to add in all the oil first then control the amount of water. Moisture of the flour varies,suggest to add in 3/4 portion of water first. If the dough form. That should be enough.

Ingredients :

Filling (all mixed into a bowl)
300g of crushed peanuts
100g of castor sugar (sweetness depends on your own liking)
50g of sesame seeds (optional)

600g of plain flour
350ml of peanut oil
200ml of water
1 teaspoon of salt

Attached the dough hook to your mixer.
Mix in the flour and salt together into the bowl then gradually add in the oil. Make sure to add in all the oil first then control the amount of water. Moisture of the flour varies,suggest to add in 3/4 portion of water first. If the dough form. That should be enough.

Split the dough into 4 portion. Take a portion and roll it out. Used a cookie cutter (diameter around 10cm) and cut out the dough The thickness of the dough should be around 2 to 3 mm.

Put in 1/2 tsp of filling into the center of cut pastry and wrap up filling. Pinch edges neatly then fold in to create the pattern.

Heat up oil for deep-frying peanut puffs and fry till golden brown using medium heat. It takes about 6 to 8 minutes.Remove and leave them on cooling rack. Bottled up when cool.


Sweet Corn Pork Rice

Thursday, October 22, 2015

Sweet corn pork rice is a common dish in Hong Kong. The first time I tried this dish was at one of those small alley in Peng Chou Island, HongKong, I must said I really enjoyed it. My children loves corn so this is a perfect dish after a busy day chauffeuring my boys around for extra curriculum activities. By the time I came home, I needed a quick fix to satisfy the tummies of two hungry boys. 
Cream corn is not available in regular Dutch supermarket so I used normal crispy corn instead, just thicken it with corn starch. Verdict, just as yummy. 


Sunday, October 11, 2015

Green Beans Omelette

A vegetarian dish that requires only 3 ingredients, eggs, green beans and shallots. When I have muslim friends over for a meal, this will definitely be one of the dish on my rice table.

It is very versatile, it can be served with rice or even with any crusty bread. 


Stir-fried chicken with tofu

Saturday, October 3, 2015

Stir-fried chicken with tofu

Dear All, it's been a while since my last post, nevertheless I have made a video for a simple and healthy dish and it's ideal for young and old.
You can also catch a glimpse of my new helper in the kitchen. ;-) Hope you will enjoy the video as well as the recipe!

4pcs       chicken thigh
50g       shitake mushroom
200g      tofu (firm)
4cloves  garlic
2 stalks  spring onions

for chicken
2 tbs      soya sauce
1 tbs      sesame oil 
1/2 tbs   corn starch 

2 tbs      cooking wine (I prefer to use medium sherry) 
1 tsp      bean sauce
2 tbs      oyster sauce 


Sushi Workshop

Thursday, September 5, 2013

Sushi workshop

Ever went to a Japanese restaurant and thought  "Wish I knew how to make this great looking and tasty sushi !" It is actually easy and fun to make. My workshop will show you how to make it from scratch.
Many other available workshops prepare the rice ahead of time but I will show you how to prepare it. Rice is the most important ingredient of sushi, if you don't know how to cook the rice for sushi, you DO NOT know how to make sushi.

You will not only taste your own handmade sushi during the workshop, you will also bring a plate of sushi home for your loved ones.

Rather than go for a high tea with your friends, why not gather your friends for a morning of fun with sushi-making! 

Feel free to contact Emily at 04 4663 2938 or email at cookwithemily@yahoo.com.sg  

The workshop runs for 2.5 hours, mornings from 9am or evenings from 7.30pm. The workshop can either be conducted at my location in Uithoorn or even at your home.

Cost per person: Eur 25 includes all ingredients 
& sushi to bring home.(minimum 2 persons to start a workshop) 

Sushi start up kit: additional Eur15

Sushi Start up kit




Salted eggs 咸蛋

Thursday, December 16, 2010

Salted eggs (咸蛋)

I caught a cold a few weeks ago and have no appetite. All I wanted was just plain porridge with salted eggs. Unfortunately, salted eggs were inaccessible so I have decided to make it myself. It is really simple but you have to brine it for at least 4 to 5 weeks before consumption. I did not manage to find duck eggs so I use chicken eggs instead. Duck eggs tend to have a larger yolk but the end result is the same.


10 large eggs

1 cup of coarse sea salt

4 cups of water

1 tablespoon of Chinese cooking wine (shaoxing wine)

2 teaspoons of peppercorn

1 teaspoon of cloves/anise


Rinse the eggs and pat dry. Set aside.

Bring water to a boil in a saucepan and add in the sea salt. Stir in the sea salt until it dissolves completely. Let it cool down completely.

Add in Chinese cooking wine , peppercorns and cloves.

Place all the eggs into a large glass container. Slowly pour in salted solution and make sure that the eggs are fully submerged to the solution. You may use a small saucer to push and cover the eggs as some may float.

Label the start and end dates and leave the container in a cool place. The brining process takes about 4-5 weeks. Take one egg to try the saltiness, if it is not to your satisfaction, leave it for another 1 to 2 weeks.


芋头糕 Yam cake

Wednesday, September 1, 2010

芋头糕 Yam cake
This is my mother’s recipe and it is also her signature dish. My mom prepared this dish when she was in the Netherlands last year and my friends simply love it.


400g rice flour + 900ml water, mixed in a large bowl
1 medium size yam, cut into cubes
100g dried shrimps, chopped
100g shallots, sliced
3 sticks Chinese sausage
100ml Oil
Sesame seeds & chopped chilies as garnish
Salt and pepper


Fry the shallots in a wok until golden brown. Drain and set aside.

Use the oil from the wok and sauté the dried shrimps, yam, mushroom and Chinese sausage till fragrant.

Stir in the rice flour solution keeping in mind to save a little for later use. Keep stirring till the whole mixture is gluey and thick.

Scoop into desired portions and flatten the surface. Drizzle the balance of the rice flour solution so that the surface will be smooth after 30-40 mins of steaming.

Serve with fried shallots, chilies and sesame seeds.


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