Category: Home and Family

Feb 15

Baby Weaning at 6 Months: Signs that baby is ready to take on solids

By Setty in Home and Family

Ewan with Mum's Blueberry and Apple Compot

We waited and waited. Ewan is finally 6 months old…it’s time to try him on solid food. We will be busy trying loads of baby food! Exciting times!

We watched for the classic signs of Ewan being ready for solids

1 ) Started demanding for more milk in the day and at night
2 ) Grabs our hands when we are eating, pulling it towards his mouth
3 ) Smacks his lips when watching us eat and drool
4 ) Could hold and control his head high up
5 ) Able to sit up straight when supported

Ewan’s first few meals we tried baby rice mixed with mummy’s milk in the evening for a few days and moved on to steamed and mashed carrots mixed with baby rice and milk. We also tried Ewan on steamed mashy peas, pumpkins, strawberry with banana, roasted sweet potatoes.

We noticed that Ewan’s a natural. He seems to have skip Stage 1 of eating smooth mushy food and knows how to chew. So moving on to slightly lumpy food within days, Hubs made some ‘baby’ lasagna today i.e. no added salt or sugar…all natural vege goodness. Yummy.

Ewan also loves my Silver Thread Man Tou (Chinese Steamed Buns with Old Dough)!

In the next few days I will be sharing my Baby Weaning Gadgets…the same gadgets which helped me through weaning Ethan years ago:

Review on Philip Avent Combined Steamer and Blender

Review on Moolie

Feb 15

Making Chinese-style Pizza, Cheesy Bread Sticks and Pork Belly Buns

By Setty in Home and Family

Fed the kids, baby food prepared, dinner prepared, boys asleep. Finally I have time for myself…until I check the bread tin. No more bread. So decided to make Chinese-style sausage pizza, cheesy bread sticks and pork belly bun.

For bread recipe, check out my previous post (Making Hong Kong Pai Bao). These soft buns are one of the many varitions made using the Pai Bao bread dough :).

Well, lunch for the next couple of days sorted!

Feb 14

True Love is Indestructable

By Setty in Home and Family

Something sweet from 9Gag ‘True Love is Indestructable‘. Hubs said the same, instead of flowers and Nokia, he gives me a full belly, a warm home and my lovely precious boys. Flowers are overated especially for Hay Fever sufferers, lol. To the lovelies out there, don’t sweat it if you dont get any flowers, lol.
Happy Valentines Day…

Feb 05

Making Chinese ‘BBQ’ Dried Meat (Bakkwa, Yok Gon, Rou Gan, 肉干)

By Setty in Cooking, Home and Family

It’s Sunday and it’s snowing today…so we stayed in and I did some’ heavy duty’ food prep…made Man Tou and duck with hoisin and spring onion Pao, bread for Hubs lunchs this week, braised mushrooms, fried rice, ABC soup and Bakkwa (thought I will try this ‘new’ recipe thanks Jane for sharing the recipe).

Bakkwa (means dried meat in Hokkien or Yok Gon in Cantonese or Rou Gan is Mandarin = 肉干) is my all time favourite. Alson known as ‘loong yok’ or dragon’s meat, I used to bring loads of Bakkwa from home with me when I went to Uni. Pity we can not bring meat products into most countries including UK anymore…oh well nevermind, I’ll just have to make my own and oh bygolywolk they are extremely addictive. It’s not only easy and cheap to make (a far cry of only 2.50 GBP for 500 g of mince meat compared to RM 40 (or 8 GBP) for 500 g of Bakkwa from Malaysia).

My first batch (pork Bakkwa) was so yummy, they were gone before lunchtime and I am making another batch for tomorrow (beef Bakkwa).

Comparing Jane’s recipe and the other recipes on the www, I made a few adjustments.

Ingredients
500 g mince meat
1 tbsp fish sauce
140 g sugar
1/8 tsp five spice powder (I have made Bakkwa without it still delicious)
1/8 tsp white pepper
½ tbsp cooking oil
1 tbsp sherry or port or plump wine (use sweet strong alcohol)
1 tbsp soya sauce
¼ tsp salt
¼ tsp paprika powder (for colour and some spice – note it’s not spicy ‘hot’ at all)

METHOD:
1) Place all the ingredients in a mixing bowl and mix IN ONE DIRECTION with a pair of chopsticks or a spoon (or take the easy option and mix using a food processor)

2) Cover and marinade in the fridge for at least 3 hours preferably overnight.

3) Cover a baking tray with oiled aluminium foil. Use slightly oiled hands flatten or press the meat onto the oiled foil. You may use a rolling-pin, but I find using hands much faster and easier most important, it works.
4) To cook you have 2 options.
You can bake the meat in a preheated oven at 170 degrees C for about 10 mins, cut them into squares and further grill the meat until they are cooked (for the charred effect) OR
Cook the meat entirely in the preheated oven without grilling it. For this option bake the meat in a preheated oven at 125 degrees C for 20 mins then at 170 degrees for a further 20 to 30 mins until the ends are slightly charred (keep a watchful eye as it burns easily at the later stage). Cut into pieces and enjoy.

Grilled Bakkwa

Feb 05

Snowing in Feb! Its Christmas Again Mum

By Setty in Home and Family

One week back from our extended holiday to Malaysia and Hong Kong, we are now back to the cold weather in UK. It snowed last night and Ethan was very excited, “yay, mum it’s snowing. It is Christmas again!”. So he dashed out to look for Santa because he missed Santa in December. Bless the little nugget.

Ethan is banned from playing in the snow today because he had a fever last night. He went with me to our neighbours’ yesterday evening (yes, it was snowing) to pass some goodies from Malaysia …and could not resist the snow and made A SNOWBALL (yes just one) and he fell ill that night.

Not able to play outside or build a snowman, Ethan asked daddy to make one for him under his watchful eyes…Hubs snowmEn for Ethan :). I know both snowmEn did not look anything like our round head and round body conventional snow person…but ita a snowman (or two snowmEn) for proud Ethan nonetheless, “Mum look! Dad is HARD and POWERFUL, he made me TWO snowmans without wearing gloves”.

Feb 01

We Are Back from our Excelent Trip to The Far East

By Setty in Home and Family

After a little more than 20 hours (door to door) we finally arrived at our destination. We are now back in Leeds United Kingdom after a long one month away to Malaysia and Hong Kong with 4 great celebrations whilst we were away.

First it was the new year welcoming 2012 in Malaysia
Then we celebrate mum and dad’s Ruby 40th Anniversary
Then it was little bro’s wedding
and finally but not least we celebrated Chinese New Year or the Lunar year welcoming the Water Dragon of 2012 with our extended family.

Excelent trip!

We came back to UK and was greated with 5 degrees C and some snow on the motorway and stacks of mail.

It was a great trip abeit exhausting. Still trying to unpack, clean the house and clear all the laundry with some jet lag.

Ethan said that he misses everyone in Malaysia, I am sure Ewan misses everyone too and all the attention and fuss he got as he seems to be looking around and smiles when he hears mum and dad’s voice on the phone. Bless them little nuggets!

Jan 26

A Family Affair: New Year Gathering to Welcome the Water Dragon 2012

By Setty in Home and Family

Last night, we had our annual family gathering where brothers, sisters, cousins, aunties, uncles, nephews, nieces, grandparents and grandchildren come together for a few hours for a little feast. There were nearly 90 people (yes, NINETY relatives and it’s only about 40% of our family) attended all related by blood or by marriage…and the number is still growing. Every year we have new members added to the ‘Ýong’ clan. This year we have Ewan (5 months old) and Royce (3 months old) and 3 more buns in the oven (Candee, Lai Kheng and Lai Fong are preggie)…and we have a newly wed (Yee Hong and Mei Yee).

My dad has 11 siblings, nearly all my aunties and uncles are grandparents now. The last I counted, there are about 250+ of the Yong clan as direct descendent of my Great Grandparents or by marriage . Massive family! We all remember the good old times when our late grandmother was around and we used to gather round at her place in Seremban, Malaysia.

Preparing for the gathering was no minor task. We started preparing and organising for the gathering months before the big day. As the gathering is normally hosted by mum and dad, they were up early yesterday doing all sorts. Dad, Hubs, elder and younger bro spent hours (a little over 4 hours!) putting up and testing the canopy with a hose making artificial rain to ensure that the canopy was rain-proof…I found it funny and a little OTT but had to eat my words, luckily they did what they had to do as all the fuss, testings and rain simulations with hours put in did not go in vain. It started to rain dogs and cats as dinner was served. Thanks to the lads, the canopy managed to keep us dry despite of the pouring rain.

This year we had pot luck. Having each family contributing a little something for the family get together not only helped to prolong or minimis the use of the ‘Family Party Fund’ also known as Ah-Gong (Grandfather) Fund, we could try yummy dishes or specialties cooked up by aunties/uncles/cousins. The dishes were all so yummy that I regret to admit…I was too busy eating and did not manage to take pictures of the food before it was all gone…only managed to take a picture of the suckling roast pig which was gone from the main table into our bellies within 30 mins!

Special thanks to
Ku Ma for the suckling pig
Tai Pak and Sam for Jar Yook (stew pork with black fungus)
3 Pak and Sam for Fried Mee Siam and braised mushroom (they were juicy gigantic mushrooms)
4 Pak and Sam for beer and Jar Yook (braised pork)
Dad and mum for unlimited and free flowing rice, for being the hosts and for the canopy to keep everyone dry and comfy
Ah Ku for the pork with yam and beef curry
Ngor J for the fruit platter which includes mangosteen
Mee J for the yam ‘cake’
Ting J for mix vege
Fun J for spring rolls
Elder bro for KFC and drinks
Younger bro for wine and loads of ice
Ah Gong Fund for the chair and tables (thanks to everyone who contributed to the fund)
Sorry if I have not mentioned your contribution, drop me an email and I will update 😀

I hope everyone enjoyed my contribution. I hired a professional photographer (with Perfect Shot) to help us record the precious moments and to take family potraits. I also took the oppurtinity to support Ti-Ratana Welfare Society and arranged dragon and lion dance with them (pictures of the dancers to follow in another post). I took this opportunity to make a donation to Ti-Ratana Welfare Society to help them with the brilliant job they are doing for our society and sincerely thank those who also donated money to Ti-Ratana. May the year of the water dragon brings us family unity, happiness, health, prosperity, youth and wealth.

P/s There were more than 200 pictures taken by Perfect Shot, if you like a copy, please contact my bros (YK or YH). I will try to upload more pictures and provide a link.

Hope to see you all next year…will start saving for air tickets now 🙂

Here are some selected shots. Hope you had a great time. For those who could not make it this year, hope that you will join us in the near future to keep the tradition alive.

2012, chinese new year, family gathering, Year of the dragon

Jan 14

Bro’s wedding day is finally here

By Setty in Home and Family

After a decade of being together, they finally decided that they are right for each other and tie the knot… Talk about ‘making sure’. Congratulations MY and YH.

Jan 07

Ruby Anniversary (40 years of marriage)

By Setty in Home and Family

Today is a big day, my ‘baby’ brother (YH) and my parents are currently on their way to Melaka to deliver/offer some gifts to YH’s bride to be and her family. On top of that, today is also my parents’ 40 years wedding anniversary.

Four decades together through good and bad times. I couldn’t help but chuckled when dad said to mum with a big cheesy grin last night “Ling, we have been quarreling for 40 years” . They have been true to each other upholding their most sacred vows to each other and have been (and still are) the world greatest parents. Happy Anniversary mum and dad, wishing you many many more anniversaries to come.

My best wishes to YH and my new sister-in law, may they have a very happy life together and celebrating many many more wedding anniversaries together in the future.

Jan 05

Making Steamed Chinese Buns with ‘Old Dough’ (Man Tou / Pao / Bao / Hanamaki)

By Setty in Cooking, Home and Family

Since my last post on how to make Chinese Buns, my cousin enlightened me giving me a recipe using ‘old dough’. The texture of these buns using ‘old dough’ as a starter is different compared to those made with the recipe from my last post. These buns are slightly softer with a tint of elastic texture. Quite enjoyable. Thank you Polly for sharing. As the recipe is to make Man Tou it makes smooth buns and not the ‘explosive top bao’. Very good for making ‘Silver Thread or Flower Rool Man Tous’.

Ingredients for Old Dough
50g plain flour (I find using normal plain flour gives better texture than superfine flour or Pao flour)
150g self raising flour
110 ml water
1/2 tsp instant yeast

Ingredients for Man Tou
160 ml fresh milk
100g plain flour (normal, not superfine flour will do)
200g self raising flour
30g sugar (for savory buns or 70g sugar for sweet buns)
1 tbsp oil
70g’old dough’ (1/4 of the portion made earlier)
5g yeast

Method
To make Old Dough: Add the dry ingredients in a big mixing bowl, make a well and pour the liquid slowly into the well in 2 portions. Mix with a spoon until a dough is form and knead with hands. Divide the Old Dough into 4 portions and freeze until required. Can be forzen for a couple of months.

To make Man Tou

Add the dry ingredients in a big mixing bowl, make a well andplace the old dough in the centre (make sure the old dough is fully defrosted if kept in the freezer). Press the old dough down.
Pour the milk slowly into the well in 4 portions.
Mix with a spoon until a dough is form and knead with hands.
Cover with a wet cloth and leave to proof for 30 min to 45 mins (until dough double in size).
Divide the dough and shape. Cover with wet cloth and proof again for 30 minutes and steam.
Steamed and cooled buns can be frozen.
To reheat, steam for about 20 minutes from frozen. Ensure buns are piping hot and enjoy!

Variations:
You can put fillings into the Man Tou (pork, beef, duck, Nutella, peanut butter, lemon curd, custard, aduki bean paste, kaya etc)
Substitute white sugar with brown or demerera sugar