Archive for October, 2007

vanilla ice cream, originally uploaded by pearlyn83.

Woohoo! I finally made vanilla ice cream – all natural and pure in taste. My first attempt at making Cookies ‘n’ Cream ice cream was a disappointment thanks to the vanilla ice cream. Ah Koh said it tasted slightly better than Homebrand ice cream (this is the cheap brand of products in Woolworths) but nothing in comparison to other commercially made ice cream. That was a big slap on my face! Ouch!

Hence, began my journey in discovering the best way to produce vanilla ice cream. This round, I used vanilla beans and not vanilla essence to make the ice cream. And voila, vanilla ice cream like you’ve never tasted before! The fragrance and the sweetness of vanilla beans was so strong – you can’t help but want more of it!


  • 1 1/4 cups skimmed milk
  • 4 medium egg yolks
  • 6tbsp caster sugar
  • 1tsp corn flour
  • 1 vanilla bean pod
  • 1 1/4 cups double cream


  • Bring milk to boil in a saucepan. Scrape vanilla beans from the pod and throw in the vanilla pod which has been scraped into the milk as well.
  • Set aside to cool completely.
  • In the meantime, whisk egg yolk, sugar and cornflour until thick and foamy. Bring milk to boil again and then whisk gradually into the yolk mixture. Pour the combined mixture back into the saucepan.
  • Cook the mixture over low heat until thicken, stirring continuously. Mixture should be able to coat the back of a wooden spoon. Do not allow mixture to boil or it will curdle. Remove from heat and continue to stir for about 5 minutes.
  • Pour mixture into a bowl, leave the vanilla pod in it and cover with clingwrap. Allow it to cool completely before refrigerating. Chill custard for at least 12 hours. Remember to chill ice cream maker bowl for at least 18 hours before using (unless yours is the maker which does not require pre-chilling).
  • Pour custard and cream into ice cream maker. Churn till mixture thickens and resembles the soft cone serves you get from McDonald’s. Pour into container and chill for 4 hours before serving.

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supreme pork chop, originally uploaded by pearlyn83.When I was a kid, my parents used to bring me to Esquire Kitchen for dinner. I loved their pork chop noodles there. This recipe, once again, is from my Hawkers’ Fair Simplified book. Sweet and sour in taste, it was perfect with rice.Ingredients:

  • Pork fillets
  • Oyster sauce
  • Sugar
  • Salt
  • Sesame oil
  • 1 egg
  • 2 tbsp plain flour
  • 1 tbsp custard powder
  • 1 tsp bicarbonate of soda
  • 200 ml water
  • Corn flour


  • Tomato sauce
  • Chilli sauce
  • Worcestershire sauce
  • Curry powder
  • Sugar
  • Salt
  • Soy sauce
  • Water


  • Use the blunt edged side of the cleaver and pound the pork chops till tender and approximately 5-10 mm thick. Add in all the marinade except for the corn flour and season for a few hours or overnight.
  • Take the pork fillets out from the fridge and mix well with corn flour.
  • Heat oil for deep frying. Deep fry till golden brown. Dish and drain on paper towel.
  • Mix sauce ingredients together in a bowl. Bring to slight simmer in a wok. Add in pork fillets and mix well. Dish up and serve.

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tau foo fa (soy bean custard), originally uploaded by pearlyn83.

I absolutely LOVE tau foo fa! I used to be able to eat it for 3 meals a day! 🙂 For those of you who don’t know, tau foo fa is an asian dessert made from soy beans. It’s a very versatile dessert – can be served hot or cold, sweet or savoury. Different asian countries serve it differently – in Malaysia it’s served with white sugar/palm sugar syrup; a friend of mine from China said in her hometown, it’s served with spicy chilli bean sauce; Ryan said he had one in Sydney done Yin and Yang style with black sesame paste; my mum used to take the leftovers and serve with garlic and onion sauce for dinner – see..it’s really versatile and can be served however you want.


  • 300g soy beans
  • 2400ml water
  • 3 tbsp corn flour
  • 1 tsp gypsum powder
  • 3/4 bowl water
  • Sugar and Palm sugar (gula melaka)
  • Pandan leaves


  • Soak soy beans 5-8 hours.
  • Blend with water and strain. Bring to boil in  a large pot.
  • While the soy bean milk is boiling, mix the corn flour, gypsum powder and 3/4 bowl water together.
    Pour the mixture into a large pot/slow cooker. Wrap the lid with a tea towel.
  • When the soy bean milk comes to a boil, pour it into the pot with the gypsum mixture. Cover the lid and leave it to set for 30 minutes.
  • In the meantime, prepare the sugar syrup. Bring the white sugar and palm sugar to boil with water and pandan respectively in 2 saucepan till it thickens.
  • Uncover the lid and ladle into bowls. Serve with sugar syrup.


  • Try to use a big pot that’s heat proof or that retains as much heat as possible when setting the tau foo fa. I use a slow cooker. If you don’t have one, wrap a big pot with a tea towel and place in a box or something to retain the heat.
  • Use a flat ladle when scooping the tau foo fa. My mum got me this special ladle from Malaysia but if you don’t have one try using a turner.

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