Recipe: Chinese Vegetable Dumpling @ Chai Koay

Posted by vivien | Recipe | Saturday 14 September 2013 7:56 pm
23,179 Total Views

Recipe adapted from Foodeverywhere

Ingredients :

700 g Jicama (Chinese turnip) shredded to about 600g
25 g French beans
1 piece bean curd
Half carrot
4 mushrooms
1 ½ teaspoon salt
Pinch of pepper
1 teaspoon sugar
2 Tablespoon soy sauce
Some oil
dried shrimp (chopped till grounded)


250 g Glutinous rice flour
50 g purple sweet potato (steamed and mashed)
2 tablespoons cooking oil
2 tablespoons hot water at a time until it form dough

Secret of making Chai Koay: the dough must be mixed with hot water to make the dough elastic for easy handling when wrapping the fillings. Some recipe even require to cook part of the dough. I find all glutinous rice flour make the finished product quite sticky, it would be better to mix in perhaps some rice flour next time.


All the ingredients for filling, more dried shrimp next time for sweeter filling, and leave out the french bean next time, it is not the norm to add it.


fried the beancurd to make it keep its shape better


pre-fry items


finished product


mix glutinous flour, mashed purple sweet potato and oil


add hot water 2 tablespoonfuls at a time to form dough


My elementary way for folding the filling into dough


first tray


Purplish colour chai koay done after around 7 minutes


quite chewy and sticky, the filling is nice.


Recipe: New York Times Chocolate Chip Cookies

Posted by vivien | Recipe | Sunday 1 September 2013 9:36 pm
29,956 Total Views

New York Times Chocolate Chip Cookies (Yield: 32 – 36 cookies)

Recipe adapted from Two Peas and Their Pod

120g cake flour
120g bread flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons coarse salt
140g unsalted butter
70g dark brown sugar
90g granulated sugar
1 large eggs
1 teaspoons natural vanilla extract
190g bittersweet chocolate chips (i simply pour in desired amount of choc chips, didn’t measure)
Sea salt

This is the best choc chip recipe i had tried so far, out of 3 or 4 recipe i have tried.

Actually made this twice, the first time, i halved all ingredients of the original recipe except egg which means i used 2 eggs for the first try. On the bright side, it is probably better than doubling the sugar.


2 eggs on first try, should use only 1 🙁



add choc chip at the end


Put a cling wrap on top, and leave in fridge for 24 to 72 hours before baking


Half into freezer to be baked at later time


9 cookie on each tray


very cake like texture due to too much egg


2nd try, much better with cookie texture


For 2nd try, i used dark brown sugar unlike first try using light brown sugar.

This is now my go-to for choc chip cookie 🙂

Previous cookie making attempt (including this ‘New York Times’ Choc chip cookie recipe)


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