# Beautiful Voyager > Food is love, and Pauline is here to share that love through wholesome Asian and baking recipes. All the recipes on Beautiful Voyager are tried-and-tested in Pauline's kitchen—mostly dairy-free, refined sugar-free, using healthier choices of ingredients. > To get started, search a recipe or connect with Beautiful Voyager on social. ## Posts - [Sweet Potato Kue Lapis 番薯九层糕](https://www.beautifulvoyager.com/sweet-potato-kue-lapis/): Sweet potato kue lapis earns its place on the table before you even taste it — the layers stack up... - [Sweet Potato Ginger Dessert Soup 番薯糖水](https://www.beautifulvoyager.com/sweet-potato-ginger-dessert-soup/): Sweet potato ginger dessert soup is a simple comforting Chinese sweet soup that is not only nourishing but very easy... - [Sweet Potato Ang Ku Kueh Mooncake with Red Bean Filling 紫薯红豆馅 红龟粿月饼](https://www.beautifulvoyager.com/sweet-potato-ang-ku-kueh-mooncake-with-red-bean-filling-refined-sugar-free-gluten-free/): Sweet potato ang ku kueh, but make it mooncake-sized. Beautiful rich purple coloured skin, wrapped with homemade red bean paste... - [Singkong Thailand (Candied Cassava with Coconut Sauce) 泰式椰奶木薯 มันสำปะหลังเชื่อม](https://www.beautifulvoyager.com/singkong-thailand-candied-cassava-coconut-cream-thai-dessert/): Singkong Thailand, also known as Thai-style candied cassava, is a comforting dessert made with cassava simmered slowly in a fragrant... - [Getuk Ubi (Pressed Cassava/Tapoica Kuih with Coconut) 木薯椰丝糕](https://www.beautifulvoyager.com/getuk-ubi-pressed-cassava-tapoica-kuih-with-coconut/): Grated cassava / tapioca, steamed, pressed into a tin, and topped with pandan flavoured, gula melaka sweetened coconut. That's it,... - [Pandan Coconut Kuih Bingka Ubi Kayu (Baked Tapioca Cake/ Cassava) 斑斓香耶烤木薯糕](https://www.beautifulvoyager.com/kuih-bingka-ubi-kayu-pandan-coconut-tapioca-cassava/): Golden crisp, caramelised on the edges and soft-dense in the middle — this pandan coconut kuih bingka ubi kayu gets... - [Kuih Bingka Ubi Kayu (Baked Tapioca / Cassava Cake) 烤木薯糕](https://www.beautifulvoyager.com/kuih-bingka-ubi-kayu-baked-tapioca-cassava-cake/): Kuih Bingka Ubi Kayu is a gluten-free traditional snack in Southeast Asia, made from grated cassava / tapioca and coconut... - [Coconut Sambal Chilli (Vegan) 香椰参巴辣椒酱](https://www.beautifulvoyager.com/coconut-sambal-chilli-vegan/): Coconut sambal chilli is a fragrant, spicy condiment made with freshly grated coconut and a simple homemade chilli rempah paste.... - [Osmanthus Red Bean Zongzi 桂花红豆粽子 (Sweet Sticky Rice Dumpling)](https://www.beautifulvoyager.com/osmanthus-red-bean-zong-zi-sweet-sticky-rice-dumpling/): Gluten-free osmanthus red bean zongzi 桂花红豆粽子 features light floral aroma of the osmanthus flower, wrapped with candied chestnuts and homemade... - [Gluten-Free Chocolate Cake | Moist, Soft, Super Easy](https://www.beautifulvoyager.com/gluten-free-chocolate-cake-moist-soft-super-easy/): Soft, fluffy, moist, chocolatey, and not-too-sweet. This super easy to make gluten-free chocolate cake comes together in one bowl with... - [Nasi Lemak (Coconut Pandan Rice) 斑斓椰浆饭](https://www.beautifulvoyager.com/nasi-lemak-coconut-rice-with-sambal-chilli/): Nasi lemak is the ultimate icon staple in Southeast Asia — aromatic coconut rice cooked with pandan leaves, paired with... - [Stir Fry Lettuce with Black Bean Dace Fish 豆豉鲮鱼炒油麦菜 (Ready in 15 Minutes)](https://www.beautifulvoyager.com/stir-fry-lettuce-with-black-bean-dace-fish-ready-in-15-minutes/): Ready in less than 15 minutes with just 4 ingredients — Indian lettuce, canned black bean dace fish, cooking oil,... - [Pressure Cooker Taiwanese Beef Noodle Soup 红烧牛肉面](https://www.beautifulvoyager.com/taiwanese-beef-noodle-soup-pressure-cooker/): Taiwanese beef noodle soup made in a fraction of the time — minimum effort, maximum flavour. I'm amazed how a... - [Air Fryer Apple Chips](https://www.beautifulvoyager.com/air-fryer-apple-chips/): Crispy, naturally sweet, and guilt-free—air fryer apple chips are the perfect snack for any time of day. Made with just... - [Air Fryer BBQ Chicken Wings with Homemade Marinade](https://www.beautifulvoyager.com/air-fryer-bbq-chicken-wings-with-homemade-marinade/): Crisp and charred at the edges — these air fryer BBQ chicken wings bring hawker centre flavour to your own... - [Salted Caramel (Refined Sugar-Free)](https://www.beautifulvoyager.com/salted-caramel-refined-sugar-free/): This is salted caramel, the way it should be — no added refined sugar, no shortcuts. It's rich and buttery,... - [Yuzu Honey Kuih Bahulu 柚子蜜鸡蛋糕](https://www.beautifulvoyager.com/yuzu-honey-kuih-bahulu/): This yuzu honey huih bahulu is a modern twist on a beloved classic Southeast Asian local snack. These delicate, golden... - [All-Purpose Homemade Chinese Seasoning Sauce (Vegan)](https://www.beautifulvoyager.com/all-purpose-homemade-chinese-seasoning-sauce-vegan/): All-purpose homemade Chinese seasoning sauce (vegan) - The secret weapon every plant-based kitchen needs. You can easily make this with... - [Pandan Coconut Kuih Bahulu (Refined Sugar-Free) 斑斓椰香鸡蛋糕](https://www.beautifulvoyager.com/pandan-coconut-kuih-bahulu-refined-sugar-free/): Soft, fluffy and fragrant pandan coconut kuih bahulu with a delicate green hue and rich coconut aroma—each bite brings nostalgic... - [Kueh Bahulu 鸡蛋糕 (Refined Sugar-Free)](https://www.beautifulvoyager.com/kueh-bahulu-refined-sugar-free/): Kueh bahulu is a traditional sponge cake, light and eggy with a delicate sweetness. Baked in small moulds, it comes... - [Snow Fungus Peach Gum Dessert 银耳桃胶糖水](https://www.beautifulvoyager.com/snow-fungus-peach-gum-dessert-tong-shui/): Snow fungus peach gum dessert 银耳桃胶糖水 is a silky, nourishing Cantonese sweet soup made with tremella and peach gum, known... - [Peanut Butter Cookie 花生饼](https://www.beautifulvoyager.com/peanut-butter-cookie/): Few things beat a batch of peanut butter cookies — soft, nutty, and just nostalgic enough. They’re simple to make,... - [Ginger Pork Stir Fry 姜丝炒肉](https://www.beautifulvoyager.com/ginger-pork-stir-fry/): Ginger pork is a comforting and flavourful stir fry dish, simply cooked with just sliced pork and fresh ginger, with... - [Turmeric Fried Kampong Chicken (Free Range Chicken)](https://www.beautifulvoyager.com/turmeric-fried-kampong-chicken-free-range-chicken/): This Tumeric Kampong Fried Chicken is my mummy's recipe. No need to coat with egg and flour. This Malaysian style... - [Baked Crispy Shallots](https://www.beautifulvoyager.com/baked-crispy-shallots/): Baked crispy shallots add aroma and crunch to Asian dishes without the heaviness of frying. Sprinkle onto rice, noodles, porridge,... - [Homemade Lotus Seed Paste in 30 Minutes (Refined Sugar-Free) 白莲蓉馅](https://www.beautifulvoyager.com/refined-sugar-free-homemade-lotus-seed-paste-in-30-minutes/): Refined sugar-free lotus seed paste made in just 30 minutes — naturally sweet, smooth, and fragrant. A lighter, healthier filling... - [Osmanthus Snow Skin Mooncake with Lotus Seed Paste and Yuzu Filling](https://www.beautifulvoyager.com/osmanthus-snow-skin-mooncake-with-lotus-seed-paste-and-yuzu-filling/): Celebrate Mid-Autumn Festival with refreshing flavours of osmanthus tea and yuzu in this osmanthus snow skin mooncake filled with homemade... - [Nyonya Rice Dumpling 娘惹粽 (Peranakan Kueh Chang)](https://www.beautifulvoyager.com/nyonya-rice-dumpling-peranakan-bak-chang/): These Nyonya rice dumplings are really special—glutinous rice stained deep blue from butterfly blue pea flowers, wrapped up with candied... - [Homemade Pesto Sauce](https://www.beautifulvoyager.com/italian-homemade-pesto-sauce/): Making your own pesto sauce is quick, easy, and far tastier than store bought options. Traditional pesto combines fresh basil... - [Ferrero Rocher Chocolate Snow Skin Mooncake 金沙巧克力冰皮月饼](https://www.beautifulvoyager.com/ferrero-rocher-chocolate-snow-skin-mooncake/): A mooncake like no other! With its soft, chewy snow skin exterior and a rich, gooey chocolatey filling, it's definitely... - [Air Fryer Roast Pork with Crispy Crackling](https://www.beautifulvoyager.com/air-fryer-roast-pork-with-crispy-crackling/): Roast pork with crispy crackling, made with the air fryer, is the kind of dish that makes you feel like... - [White Bean Paste (ShiroAn) 15-Minute Recipe](https://www.beautifulvoyager.com/white-bean-paste-shiroan-in-15-minute/): White bean paste or ShiroAn is a delicate sweet paste that is used for Japanese desserts such as wagashi or... - [15-minute Crab Fried Rice | 15分钟蟹肉炒饭](https://www.beautifulvoyager.com/15-minute-crab-fried-rice/): How can a dish so simple and quick to cook taste soooo good? ! This crab fried rice dish takes... - [Hershey's Dark Chocolate Thumbprint Cookies](https://www.beautifulvoyager.com/hersheys-dark-chocolate-thumbprint-cookies/): Decadent tempting dark chocolate thumbprint cookies are to die for. Made with Hershey's special dark chocolate chips, these cookies are... - [Hershey's Kisses Blossom Cookies](https://www.beautifulvoyager.com/hersheys-kisses-blossom-cookies/): This Hershey's Kisses Blossom Cookies recipe is my adaptation of the famous peanut butter blossom cookies, aka kiss cookies. The... - [Yuzu Honey Butter Cookies](https://www.beautifulvoyager.com/yuzu-honey-butter-cookies/): To me, citrus is the flavour of summer, it reminds me of the salty breeze, holding a chilled citrusy cocktail... - [Lavender Butter Cookies](https://www.beautifulvoyager.com/lavender-butter-cookies/): These melt-in-your-mouth lavender butter cookies with perfect sweetness and subtle herbal notes are ideal for tea and spring gatherings. The... - [Tiramisù al limone](https://www.beautifulvoyager.com/tiramisu-al-limone/): Quando la Sicilia ti regala un cesto di limone, tu fai il tiramisù al limoni! In questa ricetta ho usato... - [Salted Egg Yolk Butter Cookies with Laksa Leaves (Refined sugar-free)](https://www.beautifulvoyager.com/salted-egg-yolk-butter-cookies-with-laksa-leaves/): Golden, crumbly, and kissed with savoury-sweet flavours, these butter cookies melt into a velvety salted egg yolk richness. You are... - [Thai Milk Tea Butter Cookies](https://www.beautifulvoyager.com/thai-milk-tea-butter-cookies/): Imagine the fragrant aroma from Thai tea, combined with soft buttery melt-in-your-mouth cookies, you get these beautifully flavoured Thai milk... - [Chocolate Butter Cookies](https://www.beautifulvoyager.com/chocolate-butter-cookies/): Calling all chocoholics! These chocolate butter cookies are dangerously delicious. Imagine rich, buttery goodness melting in your mouth with intense... - [Butter Cookies (Classic Vanilla) 牛油曲奇](https://www.beautifulvoyager.com/butter-cookies-classic-vanilla/): These butter cookies are heavenly buttery, melt-in-your-mouth goodness! They are simple to make, endlessly adaptable, and guaranteed to disappear in... - [Sweet Red Bean Paste in 30 minutes 红豆沙](https://www.beautifulvoyager.com/sweet-red-bean-paste-in-30-minutes/): Red bean paste, or 红豆沙 or anko, is a sweet paste made of red beans, used in many Asian cuisines.... - [Homemade Laksa Paste 叻沙醬](https://www.beautifulvoyager.com/homemade-laksa-paste/): This aromatic homemade laksa paste is the heart of Singapore's beloved laksa dish, combining the warmth of spices, the depth... - [Laksa Shrimp Pasta Using Homemade Paste](https://www.beautifulvoyager.com/laksa-shrimp-pasta-using-homemade-paste/): If you are a pasta fan like me, you will like that this Laksa Shrimp Pasta is sort of a... - [Valentine's Strawberry Tarts (Refined Sugar-Free)](https://www.beautifulvoyager.com/valentines-strawberry-tarts-refined-sugar-free/): What better way to say I love you than making something sweet yourself for your beloved? Express your love on... - [Homemade Shallot Oil (葱头油)](https://www.beautifulvoyager.com/homemade-shallot-oil/): Shallot oil is the ultimate condiment for almost everything! Use it to enhance the flavour in noodles, fried rice, soups,... - [Lotus Leaf Glutinous Rice with Abalone 鲍鱼荷叶飯](https://www.beautifulvoyager.com/lotus-leaf-glutinous-rice-with-abalone/): Lotus leaf glutinous rice is an iconic Chinese Cantonese rice dish usually enjoyed in dim sum restaurants, wedding dinners or... - [Homemade Chili Crisp Oil 辣椒油](https://www.beautifulvoyager.com/homemade-chili-crisp-oil/): This is my homemade version of the ever popular Chinese Lao Gan Ma Chili Crisp Oil. The Sichuan peppercorn gives... - [Hae Bee Hiam 虾米香 (Spicy Dried Shrimps Sambal)](https://www.beautifulvoyager.com/hae-bee-hiam-spicy-dried-shrimps-sambal/): Hae Bee Hiam or Spicy Dried Shrimps Sambal is a yummilicious spicy condiment full of umami flavours. Savour it with... - [Kuih Seri Muka (Kueh Salat) 香兰糯米糕](https://www.beautifulvoyager.com/kuih-seri-muka-kueh-salat/): Kuih Seri Muka or Kueh Salat is a delicious two-layered custard and rice cake from Southeast Asia made of glutinous... - [Mango Sticky Rice | Kao Niew Mamuang | ข้าวเหนียวมะม่วง](https://www.beautifulvoyager.com/thai-mango-sticky-rice-kao-niew-mamuang/): Mango Sticky Rice, the humbly famous Thai dessert that is absolutely delicious and yet incredibly easy to make with glutinous... - [Fried Glass Noodles (Vermicelli) 炒冬粉](https://www.beautifulvoyager.com/fried-glass-noodles-vermicelli/): Fried Glass Noodles, or Fried Bean Vermicelli, stir fried with vegetables and proteins, is a yummy and easy to make... - [Chilli Crab Fried Rice 辣椒螃蟹炒饭](https://www.beautifulvoyager.com/chilli-crab-fried-rice/): What’s the one dish that Singaporeans always rave about? This Chilli Crab Fried Rice recipe only needs 30 minutes to... - [Kue Lapis (Steamed Layer Cake 九层糕)](https://www.beautifulvoyager.com/kue-lapis-steamed-layer-cake/): Growing up, I often had Kue Lapis for my afternoon snack. I love its soft chewy texture and the fun... - [Easiest Way to Cook the Perfect Steak by Cold Sear Method](https://www.beautifulvoyager.com/easiest-way-to-cook-the-perfect-steak/): This is my go-to recipe whenever I feel like a restaurant quality perfectly cooked juicy steak, paired with my favourite... - [Kuih Sago Lapis (Steamed Layered Sago Cake)](https://www.beautifulvoyager.com/kuih-sago-lapis-steamed-layered-sago-cake/): Three of my favourite flavours in one snack, this Kuih Sago Lapis is not just bursting with aromatic flavours of... - [Sweet Potato Onde Onde 红薯椰丝球](https://www.beautifulvoyager.com/sweet-potato-onde-onde-klepon/): These chewy sweet potato onde onde are filled with a luscious surprise of melted gula melaka, creating a sweet explosion... - [Puteri Ayu (Steamed Coconut Cupcake)](https://www.beautifulvoyager.com/puteri-ayu-steamed-coconut-cupcake/): Soft steamed sponge cake topped with fresh coconut, Puteri Ayu literally means pretty princess and they do look like pretty... - [Yuzu Honey Cookies (Sweetened by Honey)](https://www.beautifulvoyager.com/yuzu-honey-cookies-sweetened-by-honey/): Indulge in the delightful taste of yuzu honey cookies. Discover a unique twist on traditional cookies with the tangy flavour... - [Kuih Kosui - Pandan & Gula Melaka Flavours](https://www.beautifulvoyager.com/kuih-kosui-pandan-gula-melaka-flavours/): Kuih kosui or kueh ko swee is a soft and delicious rice cake made with tapioca flour and rice flour,... - [Marry Me Chicken (Asian Edition)](https://www.beautifulvoyager.com/marry-me-chicken-asian-edition/): The much raved about Marry Me Chicken, in Asian style. Tender sautéed chicken breasts cooked in a delicious creamy aromatic... - [Eight Treasures Pen Cai 八宝盆菜 (Special Chinese New Year Dish)](https://www.beautifulvoyager.com/eight-treasures-pen-cai-chinese-new-year/): A seemingly complex yet deceptively easy dish to make. Pen Cai will be the quintessential Chinese New Year dish you... - [Onde Onde (Klepon)](https://www.beautifulvoyager.com/onde-onde-klepon/): Onde Onde or Klepon (in Indonesia) is a delicious and aromatic local asian snack made with glutinous rice flour, filled... - [Steamed Garlic Prawns with Tofu and Vermicelli (蒜蓉粉丝豆腐蒸虾)](https://www.beautifulvoyager.com/steamed-garlic-prawns-with-tofu-and-vermicelli/): Fresh succulent tiger prawns steamed with egg tofu, vermicelli and crispy aromatics. This is a typical Chinese dish but I... - [Tomato Egg 15-Minute Stir-Fry Recipe (番茄炒蛋)](https://www.beautifulvoyager.com/tomato-egg-15-minute-stir-fry-recipe/): This 15-minute stir-fry tomato egg dish is all you need to make a protein-rich, quick and easy meal that can... - [Fruit Cake, Super Moist and Super Easy](https://www.beautifulvoyager.com/fruit-cake-easy-and-moist-recipe/): This Fruit Cake recipe is tops! Make it for Christmas or any festive season. I heat-soaked the dried fruits on... - [Classic Marinara Seafood Spaghetti (Spaghetti alla Pescatora)](https://www.beautifulvoyager.com/classic-marinara-seafood-spaghetti-spaghetti-alla-pescatora/): This Marinara Seafood Spaghetti is an Italian classic that can only taste better with plenty of fresh seafood and a... - [Muah Chee / Mochi / 麻糍 (Steamed or Fried)](https://www.beautifulvoyager.com/muah-chee-mochi-steamed-or-pan-fried/): Muah Chee or 麻糍 can be easily made at home. I love this pillowy soft, chewy and bouncy snack coated... - [Egg Tart 蛋挞 (Refined Sugar-Free)](https://www.beautifulvoyager.com/egg-tart-refined-sugar-free-recipe/): Creamy custardy and mildly sweet egg custard in a buttery flaky melt-in-your-mouth pastry tart, handmade from scratch and baked fresh... - [Aiyu Jelly 爱玉冰 Taiwanese Summer Dessert](https://www.beautifulvoyager.com/aiyu-jelly-taiwanese-summer-dessert/): Aiyu Jelly Dessert aka 爱玉冰 or 文頭郎 or 文头雪 is a refreshing and healthy Taiwanese popular summer dessert made of... - [Pulut Tai Tai 蓝花咖椰糯米糕](https://www.beautifulvoyager.com/pulut-tai-tai/): Pulut Tai Tai is very simple and easy to make–basically just cook the glutinous rice with coconut and pandan leaves,... - [Low GI Mooncake with White Bean Paste](https://www.beautifulvoyager.com/low-gi-mooncake-with-white-bean-paste-gluten-dairy-sugar-free/): These gluten-free, dairy-free, grain-free, refined sugar-free Low GI Mooncakes not only taste yummilicious, it’s also a much healthier version than... - [Classic Cantonese Mooncake with Double Yolk Lotus Seed Paste 双黄莲蓉广式月饼](https://www.beautifulvoyager.com/classic-traditional-cantonese-mooncake-double-yolk-lotus-paste/): The traditional classic Cantonese Mooncake is one of the most commonly known mooncake, characterised by its glossy golden crust, and... - [Piña Colada Popsicle](https://www.beautifulvoyager.com/pina-colada-popsicle/): These Piña Colada popsicles are the ultimate summer treat that's not only naturally vegan and gluten-free, it's super easy to... - [Fruit Tarts (Refined Sugar-Free) 水果挞](https://www.beautifulvoyager.com/refined-sugar-free-fruit-tarts/): Create a platter of fruit tarts with all your favourite fruits in bite-size, it's incredibly easy to make, yet refreshingly... - [Orange Chicken 鲜橙鸡柳 (Air Fryer)](https://www.beautifulvoyager.com/chinese-orange-chicken-air-fryer/): This Air Fryer 🍊 Orange Chicken 🐔is my ultimate go-to dish for meal prep. It’s tangy and savoury and a... - [Hokkien Bak Chang (Chinese Rice Dumplings Zong Zi) 福建咸肉粽](https://www.beautifulvoyager.com/hokkien-bak-chang-chinese-rice-dumplings/): Here's a detailed guide to making delicious Hokkien Bak Chang aka Chinese Rice Dumplings that's chock-full of savoury goodness and... - [Turnip Cake / Lo Bak Go / 萝卜糕 (Steamed or Pan Fried)](https://www.beautifulvoyager.com/chinese-turnip-cake-lo-bak-go-steamed-pan-fried/): Chinese Turnip Cake or Lo Bak Go in Cantonese is a well-loved dim sum dish that is served steamed or... - [15-minute Tomato Tofu Egg Drop Soup 番茄豆腐蛋花汤](https://www.beautifulvoyager.com/15-minute-tomato-tofu-egg-drop-soup/): Full of nutrition and so so homely, you can make this delicious tomato tofu egg drop soup in just 15... - [Superfood Collagen Yoghurt Bowl](https://www.beautifulvoyager.com/superfood-collagen-yoghurt-bowl/): Here's a nutrient-rich superfood collagen yoghurt bowl that is quick and easy to put together. Just add your favourite fruits... - [Classic Pad Thai 泰式炒河粉](https://www.beautifulvoyager.com/classic-pad-thai/): Here's a quick and easy recipe on how to cook classic Pad Thai, a popular Thai street food stir fry... - [Air Fryer Prawn Paste Chicken (Har Cheong Gai 虾酱鸡)](https://www.beautifulvoyager.com/air-fryer-prawn-paste-chicken-har-cheong-gai/): Crispy on the outside, juice on the inside, this Air Fryer Prawn Paste Chicken (Har Cheong Gai 虾酱鸡) is a... - [10-minute Egg Drop Soup 蛋花汤](https://www.beautifulvoyager.com/10-minute-egg-drop-soup/): 10 minutes are all you need to get this delicious, nutritious Egg Drop Soup ready for dinner. Only 6 ingredients... - [Red Glutinous Rice Wine Chicken Mee Sua 红糟鸡面线](https://www.beautifulvoyager.com/red-glutinous-rice-wine-chicken-mee-sua/): The red glutinous rice wine chicken mee sua (红糟鸡面线) is a traditional Foo Chow (福州) dish that is typically served... - [Lo Mai Gai 糯米鸡 Chinese Glutinous Rice Chicken](https://www.beautifulvoyager.com/lo-mai-gai-chinese-glutinous-rice-chicken/): Lo Mai Gai (糯米鸡) or glutinous rice chicken is a well-loved classic dim sum dish served in Cantonese dim sum... - [How to Wrap Dumplings in 12 Easy Ways | 饺子包法12种，一看就会](https://www.beautifulvoyager.com/how-to-wrap-dumplings-in-12-easy-ways/): Learn the 12 super easy failproof methods on how to wrap Chinese dumplings using store bought dumpling wrappers. - [Chinese Potsticker Dumplings 锅贴](https://www.beautifulvoyager.com/chinese-potsticker-dumplings-guo-tie/): These Chinese Potsticker Dumplings are the ultimate comfort food! They are easy and fun to make, quick to cook and... - [Tang Yuan, Chinese Glutinous Rice Balls with peanut and black sesame filling 汤圆](https://www.beautifulvoyager.com/tang-yuan-chinese-glutinous-rice-balls-with-peanut-and-black-sesame-filling/): Tang yuan or Chinese Sweet Glutinous Rice Balls 汤圆 is an auspicious food served during the major Chinese festivals. In... - [Din Tai Fung Cucumber Salad 鼎泰丰辣味黄瓜](https://www.beautifulvoyager.com/din-tai-fung-cucumber-salad/): Replicating the popular Din Tai Fung spicy cucumber salad, it's simple yet full of that sweet spicy tangy flavours that's... - [Chestnut Paste 甘栗馅](https://www.beautifulvoyager.com/chestnut-paste-filling/): This chestnut paste has an unassumingly mild and earthy sweetness, makes a fantastic paste filling for kuehs, breads and cakes. - [Pumpkin Ang Ku Kueh with Chestnut Paste Filling 甘栗馅金瓜红龟粿](https://www.beautifulvoyager.com/pumpkin-ang-ku-kueh-with-chestnut-paste-filling/): These pumpkin ang ku kueh filled with chestnut paste has a mild earthy sweet aroma and makes a perfect gluten-free,... - [Sweet Potato Kueh <strong>甜番薯椰丝糕</strong>](https://www.beautifulvoyager.com/sweet-potato-nyonya-kueh/): This sweet potato kueh is made with tapioca flour, rice flour, fresh coconut and monk fruit sweetener, making it a... - [Kueh Ubi Kayu 蒸木薯糕 (Steamed Tapioca Kueh / Steamed Cassava Cake)](https://www.beautifulvoyager.com/kueh-ubi-kayu-steamed-tapioca-kueh-steamed-cassava-cake/): The Kueh Ubi Kayu or Steamed Tapioca Kueh is mildly sweet local snack full of the aromatic coconut milk flavours,... - [Be My Valentine Vegan Jelly Bunny Bear](https://www.beautifulvoyager.com/be-my-valentine-vegan-jelly-bunny-bear/): Happy St Valentine's Day! This Be My Valentine Vegan Jelly Bunny Bear uses 3 key ingredients, very easy to make,... - [Strawberry Chia Seed Jam without Pectin](https://www.beautifulvoyager.com/strawberry-chia-seed-jam-without-pectin/): This strawberry jam made with chia seed is absolutely delicious and wholesome, it's also really quick and easy to make. - [Taiwanese Pineapple Cake (Pineapple Winter Melon Paste) 鳳梨酥](https://www.beautifulvoyager.com/taiwanese-pineapple-cake-pineapple-winter-melon-paste/): These buttery and delicious Taiwanese pineapple cakes are made with homemade pineapple and winter melon paste filling. - [Koi Fish Jelly with Coconut Milk 鲤鱼香椰果冻](https://www.beautifulvoyager.com/koi-fish-jelly-with-coconut-milk/): This koi fish jelly dessert with coconut milk is the perfect dessert served during Lunar New Year as well as... - [Abalone Yusheng For Chinese New Year Lou Hei 富贵花开 鱼生鲍鱼](https://www.beautifulvoyager.com/abalone-yusheng-lou-hei-for-chinese-new-year/): Let's Lau Yusheng 捞鱼生 together! Here's a guide on how to prepare for the Abalone Yusheng for Chinese New Year... - [How To Lou Hei Yu Sheng For Chinese New Year 捞鱼生](https://www.beautifulvoyager.com/how-to-lou-hei-yu-sheng-for-chinese-new-year/): The Yu Sheng dish typically comprise of a colourful palette of yam, carrot and radish, with the raw fish being... - [Buttery Cheesy Pineapple Tarts 芝士凤梨酥 (Kue Nastar)](https://www.beautifulvoyager.com/buttery-cheesy-pineapple-tarts-kue-nastar/): Imagine pineapple tarts that are ultra buttery that it melts in your mouth, comes the aroma of the cheesy saltiness,... ## Pages - [Ciao Ciao!](https://www.beautifulvoyager.com/latest-recipes/): Food is love, and I’m here to share that love through wholesome, made-from-scratch Asian and baking recipes. All my recipes... - [Collaborating With Beautiful Voyager](https://www.beautifulvoyager.com/collaborating-with-beautiful-voyager/): I enjoy working with brands that I love and trust. 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I started this blog as a chronicle of my travel stories and... ## Feed Items # # Detailed Content ## Posts - Published: 2026-08-19 - Modified: 2026-08-19 - URL: https://www.beautifulvoyager.com/sweet-potato-kue-lapis/ - Categories: Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia, Vegan, Vegetarian - Tags: coconut, rice flour, sweet potato - Formats: Image Sweet potato kue lapis earns its place on the table before you even taste it — the layers stack up in that soft ombré, each layer of colour represents the three different sweet potatoes used in this recipe. Every layer is distinct enough to peel apart to eat, exactly how I ate the kue lapis since young. It's really time-consuming to make this dessert kue but looking at the final result, I would say it's totally worth it. This sweet potato kue lapis recipe post may contain affiliate links. Please read my disclaimer.   This must be one of the most instagrammable kue I've ever made! This sweet potato kue lapis earns its place on the table before you even taste it. The layers stack up in that soft ombré, the beautiful shades of purple, orange, yellow came from the natural colourings of the sweet potatoes used in this recipe. Every layer is distinct enough to peel apart to eat, exactly how I ate the kue lapis since young. It's really time-consuming to make this dessert kue but looking at the final result, I would say it's totally worth it. In this version of the kue lapis, the layers turn out denser due to the sweet potatoes. The flavours infused by the earthy sweet potatoes were perfected with the pandan leaves and coconut milk. While I was mixing the kue batter, the kitchen was already filled with the aroma. My family kept asking for it, I knew they can't wait to taste it when it's done. To achieve the different coloured layers, three types of sweet potatoes were used, namly purple, orange and yellow sweet potatoes. Unlike the green kue lapis I made before, though equally time-consuming, this version requires more steps. Such as the steaming of each type of sweet potatoes, mixing each with the sweet syrup, and then added to three separate portions of the rice flour, before dividing the kue batter further into nine portions. Making kue lapis with nine different layers each steamed separately requires a lot of patience and precise measurement. To ensure the layers do not turn out too thick or too thin, I made sure I used the right size cake pan which can then fit nicely into my large bamboo steamer. Dividing out the layers in precise measuring cups help to smoothen the process. Tips on making sweet potato kueh lapies I used three different colours of the sweet potatoes in this recipe. You can of course only use one or two types of sweet potatoes, according to your liking. Grease the cake pan before pouring in batter, this ensures the cake can be easily removed from the cake pan later. The flour in the batter tends to settle at the bottom, so before pouring the batter to steam, give it a good stir first. Divide the batter into nine separate... - Published: 2026-08-13 - Modified: 2026-08-13 - URL: https://www.beautifulvoyager.com/sweet-potato-ginger-dessert-soup/ - Categories: Chinese, Dessert, Gluten-Free Recipes, Recipes, Tong Sui (Sweet Soups), Vegan, Vegetarian - Tags: ginger, pandan leaves, sweet potato - Formats: Image Sweet potato ginger dessert soup is a simple comforting Chinese sweet soup that is not only nourishing but very easy to cook. My mum used to cook it very frequently when we were young as she believed drinking tong shui regularly helps replenish the moisture and hydration to our body. This Sweet Potato Ginger Dessert Soup recipe post may contain affiliate links. Please read my disclaimer.   Sweet potato ginger dessert soup, known in Chinese cuisine as 番薯糖水 (fan su tong sui), is a regular dish in my household when I was young. My mom worked at home most times, and she also had to cook and take care of me and my siblings, yet she'll always make sure we have enough nutrition in our daily meals. One thing I learnt from her is always to use the shortest time to cook the most delicious and healthiest dishes. This dessert soup is one of them. It's extremely easy, quick and simple to make, not to mention, the ingredients cost very little too. What is tong sui 糖水 Tong sui (literally translated to sugar water in Cantonese) is a typical Cantonese after-dinner or nourishing dessert that families enjoyed together. More than just desserts and sweetness, tong sui is also about wellness, balance, and nourishment, particularly for the woman's body. To me it's extremely easy to make, mostly getting the ingredients ready and rehydrating some of the dried ingredients. That said, some tong sui might need hours to brew so a bit of patience is much needed. Check out some of the tong sui on this website, such as Snow Fungus Peach Gum Dessert, Aiyu Jelly, Tang Yuan (glutinous rice balls), Bird’s Nest with Sweet Potato and Taro Balls, Tau Suan and many more. Benefits of sweet potatoes Fun fact: did you know there are around 4000 to 5000 different varieties of potatoes out there in this world? There are also over 7,000 distinct named sweet potato types, and hundreds of sweet potato varieties that can be divided into five basic types, according to the US Sweet Potato Council. Namly, orange skin with orange flesh, red skin with orange flesh, yellow skin with white flesh, purple skin with white flesh, purple skin with purple flesh. Each variety has its unique flavour and texture. Sweet potatoes should always be stored in a cool, dry and well ventilated place away from heat sources, and definitely not in the fridge. Purple sweet potatoes are firmer, drier and starchier and gives a slightly more nutty and gentle earthy flavour, as well as a pretty rich purple colour. Orange sweet potatoes are soft, moist and gives a sweet honey test with a beautiful natural orange shade. Yellow sweet... - Published: 2026-08-08 - Modified: 2026-08-08 - URL: https://www.beautifulvoyager.com/sweet-potato-ang-ku-kueh-mooncake-with-red-bean-filling-refined-sugar-free-gluten-free/ - Categories: Chinese, Dessert, Gluten-Free Recipes, Kueh, Mid-Autumn Festival, Mooncakes, Peranakan Nonya, Recipes, Refined Sugar-Free, Vegan, Vegetarian - Tags: kuih, mooncake, red bean, sweet potato - Formats: Image Sweet potato ang ku kueh, but make it mooncake-sized. Beautiful rich purple coloured skin, wrapped with homemade red bean paste filling made in 30 minutes. This Nyonya Chinese fusion snack turns the classic ang ku kueh and mooncake into a novelty that tastes like home and love. It's refined sugar-free, dairy-free and gluten-free. This sweet potato ang ku kueh mooncake post may contain affiliate links. Please read my disclaimer. Happy Mid-Autumn Festival! This time of the year, the social media and the internet, as well as shopping malls and bakeries will be flooded with all types of mooncakes - classic baked mooncakes, snowskin mooncakes, pastry mooncakes, in all sorts of fillings, colours and shapes. I have not yet seen a Nyonya kueh mooncake so here's my take. A sweet potato ang ku kueh mooncake filled with homemade red bean filling. I honestly liked it a lot, it's chewy and soft, the purple colour of the skin is so rich and beautiful, and my homemade red bean filling just complements the sweet potato and glutinous rice flavour perfectly! What is ang ku kueh and what is mooncake So this recipe is really a combination of the classic Nyonya kueh in a mooncake form factor. The glutinous rice skin is coloured and flavoured with the purple sweet potato, steamed and mashed and added to the flour mixture. I have these cute jade ornament and lion face moulds to shape the mooncakes. The skin with purple sweet potato was a little dry but the glutinous rice is very forgiving, and the homemade red bean paste holds its shape well. The result was a very instagrammable looking, delicious rich purple ang ku kueh mooncake that still holds its shape well while it lasts. The bite, texture and taste of this sweet potato ang ku kueh mooncake will be closer to the ang ku kueh but making it in a mooncake shape does make it a novelty! In the previous years, I have made these different variations of mooncakes. Mostly refined sugar free and dairy-free. Classic Cantonese-styled baked mooncake filled with lotus seed paste and salted egg yolks Ferrero Rocher chocolate snow skin mooncake in a cute Japanese cat shape A pretty osmanthus snow skin mooncake with homemade refined sugar-free lotus seed paste and yuzu filling An osmanthus goji jelly mooncake, made with healthy TCM ingredients Mango coconut jelly mooncake, a popular choice with my family, young and old Low GI mooncake with white bean paste which is gluten-free, dairy-free and refined sugar-free Snow skin mooncake with taro & purple sweet potato which has a very pretty lilac colour and aromatic taro flavour I have also made all sorts of ang ku kueh in different colours, flavours, shapes... - Published: 2026-08-08 - Modified: 2026-08-08 - URL: https://www.beautifulvoyager.com/singkong-thailand-candied-cassava-coconut-cream-thai-dessert/ - Categories: Dessert, Gluten-Free Recipes, Kueh, Recipes, Refined Sugar-Free, Thai, Vegan, Vegetarian - Tags: cassava, coconut - Formats: Image Singkong Thailand, also known as Thai-style candied cassava, is a comforting dessert made with cassava simmered slowly in a fragrant syrup, served drizzled with a smooth coconut sauce that adds a rich, mildly salty contrast. Often infused with fresh pandan leaves, this simple dessert beautifully balances sweetness, creaminess, and aroma in every bite. This Singkong Thailand (Candied Cassava with Coconut Cream) recipe post may contain affiliate links. Please read my disclaimer.   Singkong Thailand, also known as Thai-style candied cassava, is a comforting dessert made with cassava simmered slowly in a fragrant syrup. As it cooks, the cassava becomes soft, glossy, and almost translucent, absorbing the sweetness while retaining its pleasantly chewy earthy texture. It is served warm or chilled, generously drizzled with a smooth coconut sauce that adds a rich, mildly salty contrast. Often infused with fresh pandan leaves, this simple dessert beautifully balances sweetness, creaminess, and aroma in every bite. This beautiful dessert can be bought from some Nyonya kueh food stalls and in most Thai restaurants. But nothing beats making it at home as I can control the type of ingredients used, especially substituting refined sugar with unrefined ones, as well as reducing the amount of sugar used. What is the difference between tapioca and cassava? Tapioca, cassava, and ubi kayu (the Malay term) are often used interchangeably, though they refer to different things. Cassava is a starchy root vegetable with a mildly nutty flavour. It is native to South America and is also known as yuca. Tapioca, on the other hand, is the starch extracted from cassava. Tapioca starch and tapioca flour are two names for the same ingredient. However, tapioca flour and cassava flour are not the same, although they may sometimes be used interchangeably. Both come from the cassava root, but they are produced using different processes. Cassava flour is made from the whole cassava root. The root is peeled, blanched or dried, and then ground into a fine flour. Because it includes more of the root, cassava flour has a slightly denser texture and retains more fibre. Tapioca flour, or tapioca starch, is made by grating the cassava root and mixing it with water to separate the starch from the fibrous pulp. The starchy liquid is then filtered, dried, and ground into a fine white powder. What desserts can be made with cassava / tapioca This humbly-looking root vegetable is incredibly versatile. It can be used to make snacks and desserts such as the Kuih Bingka Ubi Kayu (baked cassava cake), Kueh Ubi Kayu (steamed cassava cake), Pandan Coconut Kuih Bingka Ubi Kayu (baked pandan coconut cassava cake), and getuk ubi (pressed cassava cake). The cutting method is the same, peel off the outer hard layer of... - Published: 2026-08-03 - Modified: 2026-08-03 - URL: https://www.beautifulvoyager.com/getuk-ubi-pressed-cassava-tapoica-kuih-with-coconut/ - Categories: Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Refined Sugar-Free, Vegan, Vegetarian - Tags: cassava, coconut, gula melaka - Formats: Image Grated cassava / tapioca, steamed, pressed into a tin, and topped with pandan flavoured, gula melaka sweetened coconut. That's it, that's the whole recipe. My mum said they used to grow cassava in their backyard and frequently have it for breakfast and snacks. This simple getuk ubi reminded her of that time of her life. This getuk ubi post may contain affiliate links. Please read my disclaimer. I don't think anyone in my family ever planned to make getuk ubi. It just sort of happened — I have some leftover cassava after making kueh bingka ubi kayu, grated coconut and pandan leaves. Getuk ubi is really easy to make and it doesn't need a long process to make it, compared to making other Nyonya kueh, this requires one of the least time and effort. You don't need any special skills nor fancy tools to make this kuih, no kneading or making of any dough as well. The texture is honestly the whole game. You want the cassava soft but not fall apart when you eat it. Like making any delicious Nyonya or Indonesian kuih, all you need is a bit of patience and love for the people you cook for. What is Getuk Ubi Getuk Ubi is a very simple Nyonya or Indonesian kuih, made with main ingredients cassava and grated fresh coconut. The cassava is steamed and seasoned with a bit of unrefined brown sugar. The main flavour comes from the top layer of pandan coconut cooked with gula melaka, it complements the mild earthy taste of the cassava perfectly. You might not always find getuk ubi where vendors sell kuih. It's not as popular as the ang ku kue, kueh kosui, kue lapis, kueh salat, or ondeh ondeh, but this humble looking kuih tastes just as good. Some vendors might use a type of orange coloured sugar to fry the coconut so instead of the brown top, you get an orange coconut top. I have modified this recipe slightly to use unrefined brown sugar instead. Ingredients for making getuk ubi As this is not a complex recipe, the ingredients are: Cassava or tapioca - a starchy root vegetable with rough brown skin and white flesh. Its flavour is rather mild and earthy. This forms the base of the kuih. Fresh grated coconut - added to the top part of the kuih. If you are not able to find fresh coconut, you can try using desiccated coconut. Gula melaka - the soul of most Nyonya kuihs, it's a type of unrefined palm sugar made from the sap of coconut palm flower buds. This kind of sweetener has a very unique rich smoked caramel flavour. You can't substitute this with anything else. Pandan leaves - used... - Published: 2026-07-28 - Modified: 2026-07-28 - URL: https://www.beautifulvoyager.com/kuih-bingka-ubi-kayu-pandan-coconut-tapioca-cassava/ - Categories: Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia - Tags: coconut, pandan leaves, tapioca - Formats: Image Golden crisp, caramelised on the edges and soft-dense in the middle — this pandan coconut kuih bingka ubi kayu gets its fragrance from pandan leaves and its richness from coconut milk. Grated cassava/tapioca gives it that signature chewy-yet-tender bite. Best eaten slightly warm, with kopi (coffee) or teh (tea). This Pandan Coconut Kuih Bingka Ubi Kayu post may contain affiliate links. Please read my disclaimer.   Pandan leaves and coconut milk are the undeniable power duo in Nyonya or Peranakan food, prevalently used in the kuihs, small bite-sized snacks that are often eaten as breakfast, snack or dessert. I just made the kuih bingka ubi kayu last week and have another cassava (tapioca) left, and I thought why not try a different flavour? That is, my usual favourite and a regular item in my kitchen - the aromatic pandan leaves and tropical coconut cream. What is pandan coconut kuih bingka ubi kayu Simply kuih bingka ubi kayu, but with the added pandan to the coconut cream, the pandan flavour intensifies the taste and aroma of the kuih. This is a one-bowl mixing recipe that's extremely easy to make, and a very forgiving recipe too. You don't have to worry about over-mixing or over-baking the kuih, though you do have to be careful not to over-burn the surface of the kuih surface. I think mine (in the pictures) turned out a bit too brown, though the kuih still tastes good. This pandan coconut kuih bingka ubi kayu is one of my favourite Nyonya kuih. You can literally taste the cassava bits in the kuih. It's very soft and chewy and the flavour just bursts in every bite. This is perfect for coffee or tea break, along with other Nyonya kuehs like kueh dadar, ang ku kueh, ondeh ondeh, kueh salat and pulut tai tai. Ingredients to make pandan coconut kuih bingka ubi kayu The key ingredient, the cassava, or more commonly known by locals in Singapore, the tapioca or 木薯 (in Chinese) or ubi kayu (in Bahasa Malayu) is a type of starchy root vegetable, native from South America. The root is called cassava but the starch that came from it is called tapioca flour or tapioca starch. It's extracted from juice squeezed from the grated cassava, left a while to separate from the cassava juice, a white starch residue at the bottom. Not to be confused with cassava flour which is made from another method, by blanching the cassava root, then dried and grinded to a fine flour. The other two star ingredients that gives the beautiful aroma are the pandan leaves and coconut cream. It's readily available in Southeast Asia so if you are from other parts of the... - Published: 2026-07-25 - Modified: 2026-07-26 - URL: https://www.beautifulvoyager.com/kuih-bingka-ubi-kayu-baked-tapioca-cassava-cake/ - Categories: Dessert, Gluten-Free Recipes, Glutinous Rice, Kueh, Peranakan Nonya, Recipes, Refined Sugar-Free, Vegan, Vegetarian - Tags: cassava, coconut, tapioca - Formats: Image Kuih Bingka Ubi Kayu is a gluten-free traditional snack in Southeast Asia, made from grated cassava / tapioca and coconut milk and baked to perfection. It's soft, chewy, and not-too-sweet, and perfect with tea or coffee. This refined sugar-free recipe is super forgiving and extremely easy to make. This Kuih Bingka Ubi Kayu post may contain affiliate links. Please read my disclaimer. Kuih bingka ubi kayu or baked tapioca / cassava cake is a popular traditional Southeast Asian snack made from grated cassava, coconut milk, sugar, and egg. The snack is soft and chewy, and has a very fragrant aroma from the coconut combined with cassava. When baked well, the top turns into a beautiful golden colour and is a little crisp on the top while the inside stays moist. Tapioca versus cassava The tapioca or cassava or ubi kayu (in Bahasa Malayu) are names used interchangeably. Cassava is a type of nutty-flavored, starchy root vegetable, in the same root family of potatoes and yams, native of South America. While tapioca is the starch extracted from the root of cassava. Tapioca starch and tapioca flour are the same thing. However, tapioca flour and cassava flour are not the same, though they can be used interchangeably. Both are extracted from the cassava root, but the extraction process of tapioca flour and cassava flour are different. Cassava flour comes from blanching the cassava root, then dried and grinded to a fine flour. While the tapioca flour or starch is extrated by grating the root, thereby leaving behind starchy water. When the water is removed, the white residue is tapioca starch. What goes well with kuih bingka ubi kayu? The kuih bingka ubi kayu pairs very well with hot tea or coffee, with or without milk, especially as a mid-afternoon snack. I usually love a variety of kuihs for tea or coffee break, such as the pulut tai tai, ang ku kueh, kuih kosui, kueh dadar, kueh salat, kueh lapis, kue sago, and the all-time favourite ondeh ondeh. What else can you make with tapioca There are a few ways to cook tapioca. I previously made a similar kuih with tapioca but using the steaming method. The steamed kuih turns out to be very fragrant and chewy too, but much much softer than the baked version. Do check the steamed kueh ubi kayu. I have also tried making a pandan coconut version of this kuih bingka ubi kayu, as well as an unrefined brown sugar version. Ingredients for kuih bingka ubi kayu The ingredients used to make this kuih are quite similar to making other nyonya kuihs. The usualy suspects are coconut, glutinous rice flour, rice flour and gula melaka. Freshly grated... - Published: 2026-07-19 - Modified: 2026-07-21 - URL: https://www.beautifulvoyager.com/coconut-sambal-chilli-vegan/ - Categories: Condiment, Recipes, Singapore & Malaysia, Vegan, Vegetarian - Tags: chilli, coconut Coconut sambal chilli is a fragrant, spicy condiment made with freshly grated coconut and a simple homemade chilli rempah paste. It adds a bright aromatic heat to rice, tofu, curries or toast, turning simple meals into something bold, tropical and addictive, perfect for breakfast spreads or shared family dinners. This coconut sambal chilli post may contain affiliate links. Please read my disclaimer. I made this coconut sambal chilli by chance, as I had some homemade chilli rempah and fresh coconut in the fridge. As you know you can't keep fresh coconut for long. So I thought why not make coconut sambal chilli. Two main ingredients with some seasoning and this became one of my family's favourite condiment for noodles, rice, and snacks. It's quite similar to the Sri Lankan coconut sambol, except for the absence of lime and the cooking method. It's totally vegan and vegetarian-friendly, unless you are the kind of vegetarian who strictly can't take garlic and shallots. How to make coconut sambal chilli Making this condiment is extremely simple and easy. Only two main ingredients with seasonings. First, the homemade chilli rempah adds depth, aroma and a very Southeast Asian kind of flavour. It's a mix of fresh red chillies, dried red chillies, shallots and garlic, blended into a fine paste. Then cooked with coconut oil with that extra nutty aroma and gentle sweetness. Second, the star ingredient, freshly grated coconut adds crunch and texture to the sambal chilli. The coconut flavour burst with every bite. Salt and unrefined brown sugar season the condiment. How to enjoy it Coconut sambal chilli is very versatile. You can: Spoon it over warm rice, nasi lemak-style. Serve it on toast or crackers, perfect with ice cold beer! Top it on grilled fish, chicken, tofu or even tempeh. Use it as a bold side with simple vegetable dishes or curries Whenever I make this, I'll distribute one or two bottles to my mum, brother and sister's family. It's really heartwarming to see them enjoying it. Just like the basic sambal chilli, it's the kind of condiment that my family instinctively reaches for. How to store coconut sambal chilli As coconut doesn't keep well for too long, store in an airtight container in the fridge for up to 2 weeks. I won't recommend keeping it for any longer. Pin now, cook later Coconut Sambal Chilli (Vegan) 香椰参巴辣椒酱 Coconut sambal chilli is a fragrant, spicy condiment made with freshly grated coconut and a simple homemade chilli rempah paste. It adds a bright aromatic heat to rice, tofu, curries or toast, turning simple meals into something bold, tropical and addictive, perfect for breakfast spreads or shared family dinners. 250 g grated fresh coconut5... - Published: 2026-07-16 - Modified: 2026-07-16 - URL: https://www.beautifulvoyager.com/osmanthus-red-bean-zong-zi-sweet-sticky-rice-dumpling/ - Categories: Chinese, Dragon Boat Festival, Gluten-Free Recipes, Glutinous Rice, Recipes, Vegan, Vegetarian - Tags: chinese, glutinous rice, red bean - Formats: Image Gluten-free osmanthus red bean zongzi 桂花红豆粽子 features light floral aroma of the osmanthus flower, wrapped with candied chestnuts and homemade red bean paste. The taste exceeded my expectations as I didn't think I'd like it as much as the savoury rice dumplings. Though the recipe is not as complicated as making savoury rice dumplings, making it is definitely a labour of love. This Osmanthus Sweet Red Bean Zongzi post may contain affiliate links. Please read my disclaimer. It's very common to find savoury versions of the zongzi (rice dumplings or 粽子) in Southeast Asia, such as the classic Hokkien Bak Chang 福建咸肉粽 and the ever-so-popular Nyonya Rice Dumpling 娘惹粽. The only type of sweet rice dumplings I ever found is the kee chang aka alkaline dumpling, which is made of plain glutinous rice and lye water and served with honey. In this gluten-free osmanthus red bean zongzi 桂花红豆粽子 recipe, the rice dumpling features a light floral aroma of the osmanthus flower, sweet candied chestnuts and homemade sweet red bean paste 红豆沙 (my favourite! ). The taste exceeded my expectations as I didn't think I'd like it as much as the savoury rice dumplings. Though the recipe is not as complicated as making savoury rice dumplings, making it still requires some time and effort, definitely a labour of love. Compared with savoury zongzi, this sweet version feels lighter and more delicate. The first bite reminds me of eating a sweet red bean Nyonya kueh. What is zongzi? Zongzi or rice dumpling is basically glutinous rice stuffed with savoury or sweet fillings and wrapped in bamboo leaves, then boiled over a long period of time. The Chinese name is 'zongzi' (粽子), the Hokkiens call it 'Chang' in their local dialect, while the Cantonese calls it ‘joong’ in native language. The origin of zongzi, the Dragon Boat Festival It's a yearly tradition since the ancient times, the Chinese will make this during the Dragon Boat Festival to commemorate Qu Yuan (屈原), an ancient Chinese poet and aristocrat during the Warring States period. According to the legend, Qu Yuan committed suicide in the Miluo River in todya's Hunan Province, said in extreme despair of the political situation in Chu. To prevent fishes and evil spirits from consuming his body, the villagers beat drums and splashed the water with their paddles. They also threw rice into the river as a food offering to Qu Yuan's spirit and also to distract the fish away from his body. This became the cultural tradition of dragon boat racing, signifying a race to search for his body in boats and rice dumplings became the signature food of the Dragon Boat Festival 端午节· Beyond the legend, zongzi has come to represent family togetherness. Families often prepare or share it as a gesture... - Published: 2026-06-18 - Modified: 2026-07-20 - URL: https://www.beautifulvoyager.com/gluten-free-chocolate-cake-moist-soft-super-easy/ - Categories: Cakes, Dessert, Gluten-Free Recipes, Recipes - Tags: chocolate, dessert - Formats: Image Soft, fluffy, moist, chocolatey, and not-too-sweet. This super easy to make gluten-free chocolate cake comes together in one bowl with zero fuss. This Gluten-Free Chocolate Cake post may contain affiliate links. Please read my disclaimer. I didn't expect that substituting all-purpose flour with rice flour makes such a perfect gluten-free chocolate cake. It's chocolatey rich, fluffy and moist, and soft enough to pull apart with a fork, yet crucially not-too-sweet. The best part is it comes together with almost no fuss, just a mixing bowl, a whisk, a cake pan, some measuring cups and spoons. Lazy me sometimes just don't feel like carrying out the mixers and washing a sink-ful of bowls and pans. This gluten-free chocolate cake is best enjoyed with a cup of warm milo or coffee, for breakfast, after meal or coffee breaks. I originally referred to this baker on Instagram, thefairywhobakes, and swapped out some of the ingredients in the recipe along the way. Watch how to make chocolate cake on YouTube https://www. youtube. com/watch? v=Ld-QpcSaWeg How to make this cake gluten-free Gluten is a protein found in wheat, barley, and rye. It's what gives traditional bread and cake its stretch and structure, that's why the dough feels elastic when you knead it. For people with celiac disease or gluten sensitivity, like me who's always suffering from bloatedness, eating food that contains gluten such as bread, cakes, noodles, can easily cause real digestive issues. I love bread but cutting bread from my diet makes me really sad, however necessarily. As much as and whenever possible, I'll try to replace the usual bread flour and plain flour with other alternative flours such as almond flour, oat flour or rice flour. A bit of trial and test is necessary to make sure the alternative and quantity works for the recipes. Tips on making this gluten-free chocolate cake Here're a few tips I observed while making the cake and adapted from the original recipe: Yogurt or buttermilk keeps the cake moist and adds a gentle tang that balances the chocolate. Buttermilk is not common in Singapore so I used Greek yoghurt. I have also tried adding fresh full cream milk but the cake didn't turn out as moist. Add a tiny bit of salt to the cake. I tested with and without salt. Just a bit of salt helps to bring out the richness of the ingredients and elevate the taste. Rice flour is being used in this recipe to replace all-purpose flour. I have tried sifting the flour and cocoa powder... - Published: 2026-05-31 - Modified: 2026-05-31 - URL: https://www.beautifulvoyager.com/nasi-lemak-coconut-rice-with-sambal-chilli/ - Categories: By Cuisine, Recipes, Rice, Singapore & Malaysia - Tags: nasi, rice, sambal, sambal chilli - Formats: Image Nasi lemak is the ultimate icon staple in Southeast Asia — aromatic coconut rice cooked with pandan leaves, paired with spicy sambal chilli, crispy fried chicken, eggs, and achar. It's super easy and quick to cook, an absolute low on effort, high on flavour dish. This Nasi Lemak post may contain affiliate links. Please read my disclaimer. Nasi lemak is an aromatic Southeast Asian staple dish featuring rice cooked in fragrant coconut milk and fresh pandan leaves. Widely considered as the national dish of Malaysia and very popular in Singapore, Brunei and Indonesia, nasi lemak is typically eaten for breakfast or lunch. What makes nasi lemak special Traditionally, nasi lemak is wrapped in a banana leaf, which imparts a subtle, earthy aroma to the rice and acts as a convenient yet eco-friendly wrapper. Sambal chilli, peanuts, ikan bilis (deep fried anchovies) and cucumber slices are added to the rice which makes the whole combination really delicious. I remembered the best version I had before was when I was little, visiting my grandma in Batu Pahat. My uncle bought from a local vendor some banana leaf wrapped nasi lemak in very small portions. I can literally taste the fresh coconut aroma coated around each grain of rice. Unfortunately, it's very difficult to find such taste in most food courts and hawker centres today. I find most nasi lemak rice pale, dry, and faintly scented — a far cry from what it should be. The coconut aroma, which is the soul of the dish, is often too diluted. What to eat nasi lemak with The version today is paired with many different side dishes such as the achar which is tangy, spiced pickled vegetables, crispy fried chicken which is a crowd favourite, or rendang chicken or beef or mutton or deep fried fish, and a soft-boiled or fried sunny side up egg. Cool cucumber slices are a great fresh contrast that balance out the spicy sambal chilli. Sambal chilli Nonya achar Air fryer fried chicken Tips on making nasi lemak If you're making nasi lemak at home, a few tips go a long way. Use freshly squeezed coconut milk preferably, not the carton or canned type. It's difficult to buy freshly grated coconut these days though, so use the carton or canned ones as the last resort. Wash the rice a couple of times until the water runs clear. Once the rice is cooked, let it continue to steam in the pot (but turn off the heat) for 15 minutes, then fluff the rice after 15 minutes. Don't skimp on the fresh pandan leaves (screwpine leaves), the leaves provide a very aromatic fragrance to the rice. Cook the... - Published: 2026-05-08 - Modified: 2026-07-02 - URL: https://www.beautifulvoyager.com/stir-fry-lettuce-with-black-bean-dace-fish-ready-in-15-minutes/ - Categories: 15-minute Recipes, Chinese, Recipes, Stir Fry, Vegetables - Tags: chinese, fish, lettuce, stir fry - Formats: Image Ready in less than 15 minutes with just 4 ingredients — Indian lettuce, canned black bean dace fish, cooking oil, and garlic. The right wok hei (wok heat), a quick toss, and the black beans do all the seasoning. No salt needed. An oldtime favourite which my mum made quite frequently when I was little, back for very good reason. This Stir Fry Lettuce with Black Bean Dace Fish post may contain affiliate links. Please read my disclaimer. This stir fry lettuce with dace fish dish is a regular on our dinner table when I was young. Both my parents work very hard to raise us and as foreigners working in Singapore, they were very thrifty but yet want the best for their family. Many of our meals are made quick and fuss-free, like this lettuce with dace fish that can be ready to serve in less than 15 minutes, or Tomato Egg 15-Minute Stir-Fry Recipe (番茄炒蛋) or Ginger Pork Stir Fry 姜丝炒肉. This is also a relatively cheap dish to make. The funny thing is that my mum told me this type of lettuce called 'You Mai Cai' (油麦菜) in Chinese is a very cheap type of vegetables, so cheap that when she's young in the countryside of Batu Pahat, they used to feed the ducks with these vegetables. But today it's a very popular vegetable that's fairly priced. Watch how to cook Stir Fry Lettuce with Black Bean Dace Fish on YouTube https://www. youtube. com/watch? v=O62PiKxFMLM Dace fish is the star ingredient A can of black bean dace fish was just part of the dinner rotation, sometimes stir fried with vegetables, sometimes over tofu, or even without any fanfare — cracked open, spooned over rice, dinner done. It was the kind of thing you took completely for granted. Which is why it's genuinely strange — and quietly delightful — to see canned black bean dace fish having a moment on social media. Food creators are rediscovering it, younger generations are cooking with it for the first time, and restaurants started serving this. The canned black bean dace fish is literally dace fish (鲮鱼) braised in aromatic oil infused with fermented salted black bean. Salty, savoury, deeply umami, and zero prep required. Ingredients to cook Lettuce with Black Bean Dace Fish Recently I saw a comeback of the canned dace fish in some restaurants' menus. I actually really enjoyed eating it as it brought back many of my childhood memories. And it's really not difficult to cook. Just 4 basic ingredients: Lettuce - There are many types of lettuce and so many different names. And this one type of lettuce called 'You Mai Cai' (油麦菜) in Chinese or 'Yau Mak Chye', but there isn't any official English name to this... - Published: 2026-04-22 - Modified: 2026-05-03 - URL: https://www.beautifulvoyager.com/taiwanese-beef-noodle-soup-pressure-cooker/ - Categories: Chinese, Curry and Stew, Noodles, Recipes - Formats: Image Taiwanese beef noodle soup made in a fraction of the time — minimum effort, maximum flavour. I'm amazed how a pressure cooker can transform the humble beef shank into a rich, aromatic broth in under an hour. Egg noodles, fresh greens, and melt-in-the-mouth beef, dinner is ready! This Taiwanese beef noodle soup post may contain affiliate links. Please read my disclaimer. The last time I went to Tai Chung 台中 in Taiwan, I had this delicious bowl of Taiwanese beef noodle soup 牛肉面 that taste sooooo gooooo I can't help but get a second portion. I love how flavourful the soup broth is, laden with fall-apart beef and springy noodles. That's the kind food that spells home and love. It takes hours and hours of brewing that broth. Big flavour always requires long hours of hard work. But to me, time is a luxury. And I'm always looking for ways to save time so I can do more things, the typical urbanite right? Not unless you have a pressure cooker. Traditional Taiwanese beef noodle soup simmers for many hours to coax collagen out of the beef shank and depth from the aromatics. A pressure cooker collapses that into about 40 minutes, while actually intensifying the flavours — the sealed environment drives the aromatics deep into the meat. The result is tender, gelatinous beef with a broth that tastes like it's been on the stove all day. In this recipe, I used the Ninja Foodie 11-in-1 Multi-cooker and I am absolutely blown away by how easy and user friendly this kitchen equipment is, plus the results you get. I'm totally sold! Maybe I can try making this rice wine chicken or this pig's trotter vinegar using the pressure cooker. Ingredients to make Taiwanese beef noodle soup Making Taiwanese beef noodle soup might sound daunting due to the number of ingredients used and the long hours needed. But if you break it down, it's actually not complicated at all. Beef shank - the main protein. With a bit of fats in between, I find this cut of meat relatively affordable and very fork-tender after cooking. Some recipes call for browning the meat before cooking, if you would like to do that, it's fine, just add some cooking oil to brown it. I also tried using other cuts of beef to cook this, such as beef flank which is lean but turns out not as 'moist' as the beef shank. Vegetables - only big tomatoes are used in this recipe. Aromatics and spices - I used only onions, garlic, ginger, bay leaf, cinnamon stick, star anise. Seasonings - using a mix of different Chinese sauces including soy sauce, dark soy sauce,... - Published: 2026-04-12 - Modified: 2026-04-12 - URL: https://www.beautifulvoyager.com/air-fryer-apple-chips/ - Categories: Air Fryer, Recipes, Sides and Snacks, Western - Tags: air fryer, apple - Formats: Image Crispy, naturally sweet, and guilt-free—air fryer apple chips are the perfect snack for any time of day. Made with just fresh apples, they deliver that satisfying crunch without the extra oil. Ready in under 20 minutes, they’re simple and irresistibly wholesome. This Air Fryer Apple Chips post may contain affiliate links. Please read my disclaimer. I'm sure if you have tried apple chips and if you love it, this recipe is for you! Using an air fryer to make apple chips is so simple and easy. This is one of the easiest snacks you can make when you’re craving something crunchy but don’t want anything too heavy. All you really need are apples, sliced thin, and a bit of patience while they crisp up. Only one ingredient is needed Once the apples are cooked in the air fryer, the apples slowly dry out and turn into light, crispy chips with a natural sweetness. I didn't add any sugar or oil. But if you like a little extra flavour, you can sprinkle on some cinnamon powder before cooking—but that’s completely optional. These apple chips are just as good on their own. You can make these apple chips with any types of apples, though I found those Fuji apples to be the best for air fryer. I love how quick and low-effort the whole thing is. I can easily make a batch in less than 20 minutes, with barely any prep and almost no cleanup. And it's also a good way to use up apples that have been sitting around a bit too long, which happens in my household very often. How to store air fryer apple chips As for storing them, honestly, these apple chips are so addictive, I never have leftovers but if you do need to store them, then keep them in air tight containers and consume within the next 3 days. Since you might not add any additives nor preservatives, these chips might go bad if you leave it there for too long. Hope you enjoy! Pin now, cook later Air Fryer Apple Chips Crispy, naturally sweet, and guilt-free—air fryer apple chips are the perfect snack for any time of day. Made with just fresh apples, they deliver that satisfying crunch without the extra oil. Ready in under 20 minutes, they’re simple and irresistibly wholesome. 2-3 fresh red apples Wash 2-3 fresh red apples with salt. Slice the apples into thin slices, about 3mm to 5mm thick each. Remove the core from the apples. Pre-heat the air fryer at 160C / 320F for 3 minutes. Place the sliced apples into the air fryer, try not to overlap the apple slices.... - Published: 2026-04-04 - Modified: 2026-05-25 - URL: https://www.beautifulvoyager.com/air-fryer-bbq-chicken-wings-with-homemade-marinade/ - Categories: Air Fryer, Chinese, Meat, Recipes, Western - Tags: air fryer, chicken - Formats: Image Crisp and charred at the edges — these air fryer BBQ chicken wings bring hawker centre flavour to your own kitchen, with a homemade seasoning marinade that does all the heavy lifting. This can really get quite addictive. This Air Fryer BBQ Chicken Wings post may contain affiliate links. Please read my disclaimer. You know that terrific bbq aroma. Charcoal smoke drifting through the night air, chicken wings on a hot grill, and the hawker uncle (or auntie) rotating the skewers of chicken wings, brushing the marinade onto the wings. That's your neighbourhood hawker centre BBQ stall — the one with the handwritten price list and a queue that tells you just how popular this street food is. The good thing is an air fryer can give you 95% similar taste and texture, with that little smokey char, but slightly healthier without all the grease and unhealthy sauces. The Marinade Is Everything The ingredients are very simple. Just fresh chicken wings, homemade seasoning sauce and fresh limes. I used my all-purpose seasoning sauce as the main marinade for these bbq grilled chicken wings. It's a mix of sesame oil, soy sauce, white pepper powder, mushroom oyster sauce and Chinese wine. It's my go-to seasoning sauce for noodles, vegetable dishes, tofu dishes and meat dishes. Watch how to air fry BBQ chicken wings on YouTube https://www. youtube. com/watch? v=ldXz9Uf5Yko How to serve these air fryer bbq chicken wings Plate these delicious chicken wings on a serving dish, squeeze some fresh lime juice over the chicken wings, dip them in spicy chilli sauce, and eat them while they're still too hot. It's the perfect finger food with beer and alcohol, or just nice cold sparkling juice. And because it's air fried, it's really quick and easy to prepare and cook. Just take note to use parchment paper in the air fryer when cooking it, as the natural fats and juices will be released. It's much easier to clean the air fryer this way. How to store bbq chicken wings If you cook more and need to store them, it's best to keep it in an airtight container and chill it in the fridge. Heat it up in a microwave or oven before serving it. Best not to keep it for more than one day. Pin now, cook later Air Fryer BBQ Chicken Wings Crisp and charred at the edges — these air fryer BBQ chicken wings bring hawker centre flavour to your own kitchen, with a homemade seasoning marinade that does all the heavy lifting. This can really get quite addictive. 12 fresh chicken wings2-3 tbsp seasoning sauceFresh limeChilli sauce Add... - Published: 2026-03-21 - Modified: 2026-03-21 - URL: https://www.beautifulvoyager.com/salted-caramel-refined-sugar-free/ - Categories: 15-minute Recipes, Recipes, Refined Sugar-Free, Sauce and Dip, Western - Tags: refined sugar-free, salted caramel - Formats: Image This is salted caramel, the way it should be — no added refined sugar, no shortcuts. It's rich and buttery, creamy with that deep, golden richness. I love that it tastes a little bitter, a little sweet, a perfect sauce for cookies, cakes or even coffee. This refined sugar-free salted caramel post may contain affiliate links. Please read my disclaimer. This is salted caramel, the way it should be — no added refined sugar, no shortcuts. It's rich and buttery, creamy with that deep, golden richness. I love that it tastes a little bitter, a little sweet, a perfect sauce for cookies, cakes or even coffee. You might have seen many different versions of making caramel going on social media, including cooking a whole can of condensed milk (gosh, that's a whole lot of sugar! ). I thought why not experiment with unrefined sugar and see how that turns out. The results were a pleasant surprise! How to make salted caramel refined sugar-free? Who doesn't love caramel? I love caramel sweets, caramel sauce on cakes, caramel glazed chocolate and cookies. This sauce is perfect as a dripping sauce for apple cakes, thumbprint cookies or even over plain vanilla ice cream. It's not overly sweet and it has a rich caramelised bitter salty taste profile. Ever since I decided to eat more healthily, I tried to cut sugar from my diet as much as possible. These days I use more alternative sweeteners and unrefined sugar such as demerara unrefined cane sugar, stevia sweetener, monk fruit sweetener in most of my recipes. This salted caramel sauce is made of demerara unrefined cane sugar, it's brown based and it does make the caramel taste a little more smokey and richer. Ingredients to make salted caramel There are only 4 ingredients in this recipe: Demerara unrefined cane sugar - use it as a substitute to normal white sugar. Whipping cream - take it out from the fridge and keep it at room temperature before you start to cook. It gives richness to the caramel sauce. Butter - Cut the chilled butter into cubes and keep it chilled until ready to use. Salt - Salt brings out the flavour in almost anything and everything. How to store salted caramel? After cooking, let it cool down completely, then transfer to an airtight container and chill in the fridge. I kept it for 3 months and it's still good. Take note that it does solidify when chilled. You just have to warm it up a little in a microwave or oven to make it flowy again. Pin now, cook later Salted Caramel (Refined Sugar-Free) This is salted caramel, the way it should be —... - Published: 2026-02-28 - Modified: 2026-06-24 - URL: https://www.beautifulvoyager.com/yuzu-honey-kuih-bahulu/ - Categories: Cakes, Chinese, Dessert, Kueh, Lunar New Year Sweets, Peranakan Nonya, Recipes, Singapore & Malaysia - Tags: egg cake, yuzu honey - Formats: Image This yuzu honey huih bahulu is a modern twist on a beloved classic Southeast Asian local snack. These delicate, golden sponge cakes — baked in intricately carved moulds and enjoyed during festive seasons like Hari Raya and Chinese New Year — carry the warmth of tradition in every bite. And yuzu honey just upped the game for these cakes. This yuzu honey kuih bahulu post may contain affiliate links. Please read my disclaimer. This yuzu honey huih bahulu is a modern twist on a beloved classic Southeast Asian local snack. These delicate, golden sponge cakes — baked in intricately carved moulds and enjoyed during festive seasons like Hari Raya and Chinese New Year — carry the warmth of tradition in every bite. And yuzu honey just upped the game for these cakes. What is yuzu honey kuih bahulu Yuzu is a citrus fruit grown mainly in East Asia. Taste somewhat like between a lemon, mandarin, and grapefruit, yuzu has a refreshing aroma. Yuzu honey originated from Korea and is commonly added to water to make cold or hot tea. I love the taste of yuzu honey so much that it's always a staple in my fridge and I have used it for fillings in mooncakes, yuzu honey butter cookies, thumbprint cookies, salad dressing such as abalone carpaccio with yuzu honey dressing. In this recipe, the yuzu honey is added as a filling in the cake batter. Once baked, the honey might be diffused into the cake batter. To enjoy more of this yuzu honey, you can add on more to the cake to enjoy with a cup of tea or coffee. Watch how to make kuih bahulu on YouTube https://www. youtube. com/watch? v=Xhqm3VS4KoU Tips on making kuih bahulu This recipe is adapted from the plain kueh bahulu recipe. The cake mould needs to be greased and heated before pouring in the cake batter. It's important not to wipe off any excess oil that might appear in the cake mould. There needs to have enough grease in the mould cavity so the cake will have a crispy crust and it also prevents the cake from sticking to the mould. You can use the same mould to bake again, just make sure you grease and heat the mould again before pouring in the cake batter. Flavours can be added to the plain kueh bahulu recipe, such as pandan coconut. Kuih bahulu tend to be drier in texture, so I added vegetable oil and whipping cream for a more moist cake. If you do not have whipping cream, you can use more vegetable oil. Ingredients should be at room temperature, such as eggs and the whipping cream. I usually use cake flour for cookies and cakes as I find that it produces more tender... - Published: 2026-02-22 - Modified: 2026-04-04 - URL: https://www.beautifulvoyager.com/all-purpose-homemade-chinese-seasoning-sauce-vegan/ - Categories: 15-minute Recipes, Chinese, Condiment, Recipes, Sauce and Dip, Vegan, Vegetarian - Tags: chinese, sauce, vegan, vegetarian - Formats: Image All-purpose homemade Chinese seasoning sauce (vegan) - The secret weapon every plant-based kitchen needs. You can easily make this with 5 basic staple ingredients from your kitchen in just less than 5 minutes. This All-Purpose Homemade Chinese Seasoning Sauce post may contain affiliate links. Please read my disclaimer. There are many types of seasoning in Chinese cooking. The basic consists of light soy sauce, dark soy sauce, fish sauce, oyster sauce or the vegan version of mushroom oyster sauce, sesame oil and so on. Each type of seasoning has its own flavour profile and texture. When some of these ingredients combined, you get the most delicious and umami flavour that's perfect for stir-fries, marinades or just plain seasoning for the dish. This vegan version of the all-purpose homemade Chinese seasoning sauce is all these, very easy to prepare in less than five minutes, made entire from pantry staples you likely already have in your kitchen and so versatile you can use it for almost anything. Why make your own all-purpose Chinese sauce? This sauce strikes the perfect balance of savoury, sweet, umami-rich, and slightly peppery (from the aromatic white pepper powder). It's the kind of versatile base that works across dozens of dishes, from quick weeknight stir-fries to slow-braised tofu and everything in between. And instead of having to mix the different sauces while cooking every dish, I find making the seasoning sauce more time-efficient. I made it in a larger batch and whenever I need it, just take it out from the pantry and add one or two spoonful into the dish. Just like my homemade shallot oil (葱头油) and homemade chili crisp oil 辣椒油, I always have a batch of them in my kitchen. The core ingredients for the all-purpose homemade Chinese seasoning sauce The foundation of this sauce rests on a handful of classic Chinese pantry staples: Soy sauce is the primary source of saltiness and depth. Low-sodium soy sauce works great if you're watching your salt intake. Some brands in the market offers a gluten-free version. Sesame oil brings a toasty, nutty finish that rounds out the whole sauce. It's a great flavour enhancer to the dish and considered a healthier type of oil that is rich in antioxidants. White pepper powder has a mild, earthy, with a subtle heat. It's typically used for fish dishes and Asian dishes. My mummy would always buy white pepper powder from Sarawak, she said it's the most fragrant and I followed suit. Mushroom oyster sauce is a savoury, thick and earthy flavoured condiment made from mushroom extracts instead of oysters. A plant-based, umami-rich... - Published: 2026-02-15 - Modified: 2026-05-08 - URL: https://www.beautifulvoyager.com/pandan-coconut-kuih-bahulu-refined-sugar-free/ - Categories: Cakes, Dessert, Kueh, Lunar New Year, Lunar New Year Sweets, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia - Tags: cake, coconut, egg, pandan - Formats: Image Soft, fluffy and fragrant pandan coconut kuih bahulu with a delicate green hue and rich coconut aroma—each bite brings nostalgic sweetness and a hint of the earthy pandan, perfect with tea or coffee. This Pandan Coconut Kuih Bahulu post may contain affiliate links. Please read my disclaimer. Kuih bahulu, the beloved Southeast Asian mini egg sponge cake, is usually known for its light, eggy texture and subtle sweetness. Adapted from this Kueh Bahulu recipe, this pandan coconut version takes this nostalgic treat up a notch by infusing the batter with fresh pandan coconut milk. The result is a beautifully green‑tinged, aromatic kuih that smells like pandan and tastes like coconut, yet still bakes up soft and springy in the traditional moulds. Watch how to make pandan coconut kuih bahulu on YouTube https://www. youtube. com/watch? v=tZkkqf09Ev4 Tips on making the perfect pandan coconut kuih bahulu Keep all ingredients at room temperature — eggs and coconut cream especially — as this makes mixing smoother and more even. For the flour, I used cake flour, which gives a finer, more tender crumb thanks to its lower protein content, though plain flour works just as well. Kuih bahulu can sometimes turn out a little dry in texture. I deviated from the original recipe which only uses eggs, sugar and flour. So the cake is not so dry, since there's some coconut cream added to the cake. You can also get creative with flavours such as yuzu, rose jam (I used some that I bought from Yunnan, China! ), or a hint of vanilla extract all work beautifully. That said, the original version has its own charm — simple and delicate. Use fresh pandan leaves instead of pandan extract. The fresh pandan leaves when blended together with coconut milk, fills the whole kitchen with this wonderful fresh aroma. Before baking, make sure the moulds are well-greased and preheated. They may look overly oily at first, but don’t wipe off the excess — this is key. The oil not only helps form a crisp, golden crust but also ensures the cakes release easily without tearing. If the mould isn’t greased or heated properly, the cake surface can turn out rough or “hairy” as bits stick to the sides. After each batch of baking, you can reuse the same moulds, but be sure to re-grease and reheat them before refilling with the cake batter. Due to inadequate greasing and heating of the mould before pouring in the cake batter, the cake tend to stick to the mould, making cleaning tedious. How to store the pandan coconut kuih bahulu You can store... - Published: 2026-02-08 - Modified: 2026-05-01 - URL: https://www.beautifulvoyager.com/kueh-bahulu-refined-sugar-free/ - Categories: By Cuisine, Cakes, Dessert, Kueh, Lunar New Year, Lunar New Year Sweets, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia - Tags: cake, egg - Formats: Image Kueh bahulu is a traditional sponge cake, light and eggy with a delicate sweetness. Baked in small moulds, it comes in shapes like flowers, seashells, stars or fish. This cake is often enjoyed during festive seasons such as Lunar New Year and Hari Raya, and cherished as a nostalgic snack across Malaysia and Singapore. This Kueh Bahulu post may contain affiliate links. Please read my disclaimer. Kueh bahulu or 鸡蛋糕, literally means egg cake, is this tiny golden sponge cakes popular in Malaysia and Singapore. Kueh bahulu is typically made with eggs, flour, and sugar. In this recipe, I have swapped sugar with stevia sweetener instead and added vanilla extract for some flavour and vegetable oil and whipping cream for some moist in the cake. I also experimented with pandan coconut flavour and yuzu honey, which got thumbs up from my family! Where did kueh bahulu come from? The name “bahulu” is thought to be a local Malayan adaptation of the Portuguese word bolo, meaning cake, reflecting the influence of Portuguese‑Eurasian communities in Malacca, and the wider regions during the old days. I have seen my aunties and mum baked this cake in small metal moulds over charcoal, which is the traditional way of making the cake. These little sponge cakes are often made during festive seasons such as during Hari Raya and Lunar New Year. But these days, you can easily buy it over the counter in some of the local and traditional bakeries. How to adapt the recipe for refined sugar-free? Traditional Southeast Asian snacks often pack a surprising amount of refined sugar and calories, especially when enjoyed in large quantities during festive seasons. I am not a big fan of refined sugar and tend to cut it out of my recipes and cooking most times. In fact, I have not had white refined sugar in my kitchen for a long time, instead I have been used unrefined sugar such as demerara unrefined brown sugar, monk fruit sweetener or stevia sweetener. Of course baking is a huge challenge without white sugar and a lot of trial-and-error involved in experimenting with these alternative sweeteners. The benefits for substituting refined sugar are tremendous considering sugar is the cause of many chronic diseases out there. A refined sugar–free version still satisfies the sweet tooth but does so with fewer “empty” calories and a gentler impact on energy levels. A basic kueh bahulu batter starts with eggs, flour, and sugar, beaten until light and fluffy before being poured into hot moulds. To make it refined sugar–free, you can replace granulated sugar with monk fruit sweetener, or stevia sweeteners, which behave similarly in volume‑based recipes and do not spike blood sugar. Watch how to make kueh bahulu on... - Published: 2026-02-01 - Modified: 2026-06-21 - URL: https://www.beautifulvoyager.com/snow-fungus-peach-gum-dessert-tong-shui/ - Categories: Chinese, Dessert, Healthy Recipes, Recipes, Tong Sui (Sweet Soups) - Tags: chinese, peach gum, snow fungus, sweet soup - Formats: Image Snow fungus peach gum dessert 银耳桃胶糖水 is a silky, nourishing Cantonese sweet soup made with tremella and peach gum, known for its gentle sweetness, jelly‑like texture, and reputation as a “beauty soup” that soothes the body and pleases the palate. This Snow Fungus Peach Gum Dessert post may contain affiliate links. Please read my disclaimer. Snow fungus peach gum dessert or 银耳桃胶糖水 is a regular in my home, I make this at least once a month. Ever since my teen years, my mummy has been making all kinds of 'beauty soup' or 'tong shui' (糖水 in Chinese), such as Bird’s Nest with Sweet Potato and Taro Balls, Tang Yuan aka Chinese Glutinous Rice Balls soup, sweet potato soup, green bean soup, red bean soup. These sweet soup tong shui desserts are widely popular, in almost every foodcourt in Singapore, you can find a stall selling only these sweet soup desserts, warm and cold types. Why is Cantonese dessert so popular? Tong shui is a Cantonese name which literally means 'sweet water'. Originated from Cantonese cuisine, from Canton, Hong Kong and Macau, many of these sweet tong shui soups have elements of Traditional Chinese Medicine. Common ingredients such as goji berries, red dates, snow fungus, black sesame, etc are commonly added to these tong shui desserts for health purpose. These ingredients are not expensive and are readily available in most supermarkets and groceries stores in Asia. These sweet soups are believed to have medicinal or nourishing benefits, that helps balance the heatiness or dampness in the body, and promotes better skin while boost longevity. The taste is also quite balanced, neither too sweet nor too salty nor anything too extreme, just like the typical Cantonese cuisine. When do you serve tong shui? Tong shui is usually served at the end of the Chinese meal. Some of these tong shui shops in Singapore are extremely crowded at night, especially after dinner and during supper time. It's also a good social practice, enjoying a nutritious bowl of tong shui and chatting around families and friend. People also enjoy it in-between meals. Such as this snow fungus peach gum dessert, I like to warm it up for breakfast or as a night indulgence while I watch Netflix. What is snow fungus peach gum dessert? The snow fungus peach gum dessert is a traditional Chinese sweet soup that typically combines snow fungus, peach gum, dried longan, red dates, goji berries, lotus seeds, dried lily bulbs, simmered in water with rock sugar or honey. The snow fungus breaks down into a soft, gelatinous base, while the peach gum turns into little translucent pearls that add a gentle... - Published: 2026-02-01 - Modified: 2026-02-22 - URL: https://www.beautifulvoyager.com/peanut-butter-cookie/ - Categories: Chinese, Cookies, Dessert, Lunar New Year, Lunar New Year Sweets, Recipes, Refined Sugar-Free - Tags: butter cookies, peanut - Formats: Image Few things beat a batch of peanut butter cookies — soft, nutty, and just nostalgic enough. They’re simple to make, smell incredible in the oven, and somehow taste like Lunar New Year in every bite. This peanut butter cookie post may contain affiliate links. Please read my disclaimer. Whenever I bake these peanut butter cookies, my kitchen will be filled with this enchanting nutty peanut aroma. It's all about the nostalgia. Peanut cookies remind me of home comfort, and Lunar New Year. Though I always advocate made-from-scratch recipes, I didn't use raw peanuts in this case and try to roast it and remove the skins. Instead since roast peanuts are so easily available in the supermarkets, I'll just buy one of those pre-packed roast peanuts, grind it for baking. There are many different types of peanut cookies out there, for this recipe, I adapted the cookie dough based on this butter cookie recipe. The mixing method starts with whipping the butter and sweetener until it turns pale and fluffy. I also used cake flour instead of plain flour as the former makes the cookies tender. Tips on making peanut butter cookies Whip the butter until it turns fluffy and pale in colour. The butter got to be really soft, but not melting texture. I use stevia sweetener instead of sugar in this peanut butter cookie recipe. This type of sweetener has zero calories and carbs, making it a healthier choice. In fact, for most of my recipes on this blog, I rarely use sugar, but mostly unrefined brown sugar, monk fruit sweetener or stevia sweetener. After rolling the dough into equal smaller sizes on the baking tray, chill it in the fridge for at least 30 minutes. It helps to keep the shape and control spreading during baking. Bake for about 9 to 10 minutes, keep an eye to make sure the cookies do not brown too much. Overbaking peanut cookies might 'burn' the peanuts, giving it a bitter taste. Ingredients for making peanut butter cookies The ingredients are simple. Wet ingredients include butter, egg yolks, whipping cream. While dry ingredients include cake flour, corn starch, milk powder, stevia sweetener. Unsalted butter - make sure you use a good brand, it is essential in making butter cookies, especially since this is a butter cookie based recipe. Egg yolks - for binding the ingredients together, also giving the cookies a rich and dense texture. Whipping cream elevates the buttery-ness of the cookies, and helps keep them soft and rich. Cake flour - or you can also use plain flour. Cake flour is extra-fine and has lower gluten... - Published: 2025-11-08 - Modified: 2025-11-08 - URL: https://www.beautifulvoyager.com/ginger-pork-stir-fry/ - Categories: Chinese, Recipes, Stir Fry - Tags: chinese, ginger, pork, stir fry - Formats: Image Ginger pork is a comforting and flavourful stir fry dish, simply cooked with just sliced pork and fresh ginger, with some basic Chinese seasoning. It’s easy to prepare, full of home cooked goodness, and makes a satisfying meal with steamed white rice for any night of the week. This Ginger Pork Stir Fry post may contain affiliate links. Please read my disclaimer. Sometimes simplicity is the best in life. Such as this home cooked ginger pork stir fry dish that not only goes well with steamed white rice, you don't really need any other dish to complement it, it can be the standalone main dish for a comforting meal for the family. Very similar to the Japanese version called 'Shogayaki' which uses pork loin and a savoury sweet gingery sauce, except the kind of meat used in this dish is a simple pork lean meat sliced thinly. I used mirin in this recipe as it's readily available in my fridge but honestly the Chinese Huadiao or Shaoxing wine is much more fragrant for this dish. I have seen different versions of this dish cooked by my aunties, sometimes yellow onion is added, sometimes leek or scallions. But the dish tastes great, with or without these additions. Which pork is good for stir fry Stir frying pork is a short cooking process using high heat to cook the meat while stirring briskly. The kind of pork should be slightly marbled, so it does not require long cooking process to tenderise it. Pork shoulder or pork collar, pork butt, pork loin or tenderloin, or even pork belly (五花瘦肉) are all good choices. Slicing the meat thinly does help in the process of cooking as it cooks quickly and makes it less tough and chewy. If in doubt, always ask the butcher uncle. Ingredients for ginger pork stir fry You can easily find these basic ingredients from the supermarkets or grocers. In fact the seasonings are a regular in my kitchen pantry, I mean, kitchens in Chinese families will always have sesame oil, soy sauce, ginger, garlic and a Chinese wine (though in this case I used mirin in replacement of Chinese wine). Meat - I used lean pork loin in this recipe, and sometimes I will also use pork collar which has some fats. Be sure to slice it thinly so it makes cooking easier. It's also not too tough and chewy when eating. Aromatics - Garlic is for the aroma while ginger is the real star here. Use an 'old' ginger, if you like the 'heat' from the ginger. Simple seasonings are used, that includes soy sauce and sesame oil Cooking oil, but of course, we need this for cooking... - Published: 2025-11-02 - Modified: 2025-11-02 - URL: https://www.beautifulvoyager.com/turmeric-fried-kampong-chicken-free-range-chicken/ - Categories: Chinese, Meat, Recipes - Tags: fried chicken, turmeric - Formats: Image This Tumeric Kampong Fried Chicken is my mummy's recipe. No need to coat with egg and flour. This Malaysian style fried chicken recipe is my go-to comfort food. Forget about KFC, my mum makes the tastiest and healthiest fried chicken, using kampong or free range chicken and marinate with simple ingredients such as turmeric and salt. This Turmeric Fried Kampong Chicken or Free Range Chicken recipe post may contain affiliate links. Please read my disclaimer. There are two types of fried chicken. One with crispy crust where the chicken is coated with egg and flour before it's deep fried, the crispy exterior makes the chicken addictive but this is not always the healthiest choice (unless it's cooked in an air fryer that uses less oil, such as this crispy prawn paste chicken). Another one is marinated with seasoning and deep fried as is, the chicken skin is crispy and light to the bite. The latter is frequently cooked in my household, due to its simplificity. Whichever the cooking method, we always use kampong chicken, or free-range chicken. And this turmeric fried kampong chicken recipe is exactly that. What is kampong chicken or free range chicken Kampong chicken isn’t your everyday supermarket bird, it’s leaner, firmer, and smaller than the normal chickens you'll find in supermarkets. The term "kampong" means village in Bahasa Malayu. The name “kampong chicken” actually refers to chickens traditionally raised in villages where they roam freely in natural surroundings, instead of being cooped up in the cage. How to make turmeric fried kampong chicken Making turmeric fried kampong chicken is really straightforward. Just rub on salt and turmeric powder on the kampong chicken, then deep fry it. Sometimes I sneak in a bit of lemongrass if I have it on hand. The chicken soaks up all these flavours, the skin crisps up golden and crisp, while the meat stays juicy and tender inside. This dish reminds me of comfort home cooked food. Nothing fancy but full of flavours. Ingredients to make turmeric fried kampong chicken Simple ingredients, that's what makes this turmeric fried kampong chicken taste so good. There are only 4 ingredients in this recipe: Turmeric for the flavour. I used turmeric powder here but it's perfectly alright to use fresh turmeric. But be careful, turmeric stains easily. My friend's white counter top got stained by fresh turmeric before. Turmeric is a golden-orange spice that looks like ginger. It has also been used in ayurvedic and other forms of traditional medicine in China and India. The active ingredient in turmeric is a natural compound called curcumin, which has both antioxidant and anti-inflammatory properties. Salt for the seasoning. I used fine salt in this recipe. Cooking oil using a neutral flavoured vegetable oil. Kampong... - Published: 2025-10-28 - Modified: 2025-10-29 - URL: https://www.beautifulvoyager.com/baked-crispy-shallots/ - Categories: Chinese, Condiment, Recipes - Tags: shallots - Formats: Image Baked crispy shallots add aroma and crunch to Asian dishes without the heaviness of frying. Sprinkle onto rice, noodles, porridge, stir fries and even dim sum! I always make sure I keep a jar on hand for a quick flavour enhancer in everyday meals. This Baked Crispy Shallots recipe post may contain affiliate links. Please read my disclaimer. If there is one condiment that is so basic and simple, and yet can easily elevate any dish, it has to be the humble crispy shallots. It deserves a spot in every Asian kitchen. You can easily buy this in any groceries stores, even in Ikea food section (in Singapore). But I prefer to make them myself, only because I use fresh oil instead of recycled oil commonly and repeatedly used in commercial kitchens. Is baked crispy shallots better than fried shallots? In this baked crispy shallots recipe, I find that baking has a lot more control over deep fried shallots. When it's deep fried, it's not so easy to see if they have turned really crispy, and if you missed a second, the shallots might actually overcooked as the hot oil will continue to fry it even after you turn off the heat. It happened to me once, I cooked it until it turn really golden brown, turned off the heat and leave it in the oil for a while, only to return and see if turned black and burnt. When deep frying it over the stove, be very careful and keep a close lookout and be ready to remove it from the oil as soon as it's ready. Whereas for baking, not so much oil is used, and you can see from a glance, from the baking tray if the shallots have turned golden brown and crispy. Tips for making perfectly baked crispy shallots Choose the right shallots. Look for small to medium shallots with firm skins and no sprouting. You don't need to wash the shallots before cutting. Just trim off the top and bottom, and peel off the layers of skin. Slice the shallots evenly and thinly if possible. I know that can be a challenge trying not to tear up while cutting. Consistent thin slices mean even browning. Uneven slices can result in burnt bits and soggy pieces for some parts. Toss in a neutral flavoured oil lightly, making sure it's just enough to coat. If coated too much, the shallots won’t crisp up, and if too little, they’ll dry out before turning golden brown. Spread the oil coated shallots evenly in a single layer on a non-stick baking tray. Or add a layer of baking paper on the baking tray.... - Published: 2025-10-24 - Modified: 2026-06-14 - URL: https://www.beautifulvoyager.com/refined-sugar-free-homemade-lotus-seed-paste-in-30-minutes/ - Categories: Chinese, Paste filling, Recipes, Refined Sugar-Free, Vegan, Vegetarian - Tags: lotus seed, paste - Formats: Image Refined sugar-free lotus seed paste made in just 30 minutes — naturally sweet, smooth, and fragrant. A lighter, healthier filling perfect for mooncakes, pastries, and bread. This lotus seed paste post may contain affiliate links. Please read my disclaimer. I always thought making lotus seed paste 莲蓉 means hours of preparation, that means soaking the lotus bulbs for hours, removing the green stems one by one, then stirring over the stove, and adding lots of maltose or sugar to make it sticky and rich. This verison of lotus seed paste is a little different. It does not contain refined sugar, I used unrefined demerara brown sugar instead. So the texture is not as sticky as the usual paste, it's natural sweet and aromatic. And instead of using raw lotus bulbs, I found these packs of fresh lotus bulbs pre-soaked, with the green stems already removed, from the NTUC Fair Price supermarket. It’s the same traditional taste you love, made lighter and a little more guilt-free for everyday treats. This refined sugar-free version comes together in just 30 minutes — smooth, fragrant, and naturally sweetened for a lighter indulgence. What is Lotus Bulb The lotus bulb, also known as the lotus seed, comes from the lotus flower — a plant deeply rooted in Asian culture. These seeds have a mild, nutty flavor and a delicate aroma once cooked. Rich in protein, antioxidants and anti-inflammatory properties, lotus seeds are often used in both sweet Asian dishes. When blended and cooked, you get this smooth delicious paste that is used to fill mooncakes, dumplings, and steamed buns. How to Store Lotus Seed Paste To keep lotus seed paste fresh, let it cool completely after cooking. Transfer the paste into an airtight container and store it in the fridge for up to one week. For longer storage, freeze it for up to three months. When ready to use, simply thaw it in the fridge overnight. As the paste is not sticky like those storebought ones, the texture is not sticky, so you might notice that the paste will not stick together especially after freezing. You just need to give it a gentle stir or if it's too dry, briefly stir fry it in a non-stick pan with some vegetable oil to restore its smooth texture. What Can You Make with Lotus Seed Paste Lotus seed paste is commonly used as a filling for snow skin or traditional mooncakes, bao (Chinese buns), or pastries. Also check out these other easy to make paste fillings, I mean, who doesn't love variety! White Bean... - Published: 2025-10-14 - Modified: 2025-10-31 - URL: https://www.beautifulvoyager.com/osmanthus-snow-skin-mooncake-with-lotus-seed-paste-and-yuzu-filling/ - Categories: Chinese, Dessert, Mooncakes, Recipes, Vegetarian - Tags: lotus paste, mooncake, osmanthus, snowskin, yuzu - Formats: Image Celebrate Mid-Autumn Festival with refreshing flavours of osmanthus tea and yuzu in this osmanthus snow skin mooncake filled with homemade lotus seed paste and yuzu jam. This osmanthus snow skin mooncake with lotus seed paste and yuzu filling post may contain affiliate links. Please read my disclaimer. Mooncakes always bring a special kind of joy and nostalgia, particularly during the Mid-Autumn Festival. During this season, shopping malls will be decorated with ornaments and displays inspired by the Chinese enchanting legends of the Chang'e, the moon goddess, and her loyal companion, the jade rabbit. According to folklore, Chang’e lives on the moon after drinking an elixir of immortality. Mooncakes, as the name implies, are made and enjoyed during this season. What is snow skin mooncake Unlike the traditional baked mooncakes, snow skin mooncakes feature a soft and chewy mochi-like skin made primarily from glutinous rice flour. It is best enjoyed chilled rather than warm. This lighter texture type of mooncakes are my favourite as it's less dense than the usual mooncakes, and you can be creative in the flavours. Ingredients to make snow skin mooncake This Osmanthus Snow Skin Mooncake with homemade Lotus Seed Paste and Yuzu Filling has a refreshing flavour intensified by the yuzu honey filling. A sharp contrast from the subtle floral aroma of osmanthus in the snow skin, and blends beautifully with the mild sweetness of my homemade lotus seed paste. If you love a variety of different flavours of snow skin mooncakes, be sure to check out my Ferrero Rocher Chocolate Snow Skin Mooncake or Snow Skin Mooncake made of Taro & Purple Sweet Potato filling. Or the healthier version, this Low GI Mooncake with White Bean Paste. Fillings for mooncakes Filling for mooncakes are a plenty of varieties these days. Apart from the traditional lotus seed paste, which I find is very sticky and choke full of sugar, fillings like red bean paste (check out my 30-minute recipe), homemade lotus seed paste (made in 30 minutes), taro and purple sweet potato paste, White Bean Paste (ShiroAn) which can be made in 15 minutes, matcha green tea flavoured paste are all popular versions. Making pastes from scratch might need a bit of time but it's worth it, in my opinion, as you get to control the sugar alternative and the sweetness level. Different types of mooncakes Chinese people from different provinces in China as well as overseas Chineses have traditionally made their own versions of mooncakes, be it the traditional classic Cantonese mooncakes, Teochew yam-filled mooncakes, the modern snow skin mooncakes that might... - Published: 2025-05-29 - Modified: 2026-07-16 - URL: https://www.beautifulvoyager.com/nyonya-rice-dumpling-peranakan-bak-chang/ - Categories: Dragon Boat Festival, Featured, Glutinous Rice, Peranakan Nonya, Recipes - Tags: glutinous rice, nyonya, rice dumplings - Formats: Image These Nyonya rice dumplings are really special—glutinous rice stained deep blue from butterfly blue pea flowers, wrapped up with candied winter melon, warm spices, and tender pork belly. The pandan leaves give off this amazing fragrance while they cook. Sweet, savoury, and totally different from your usual bak chang. This Nyonya Rice Dumpling post may contain affiliate links. Please read my disclaimer. There’s something truly magical about Nyonya rice dumplings—comforting blue rice wrapped around a sweet-savoury meat filling that reminds me of home and family gatherings. Nyonya rice dumplings, also known as 娘惹粽 or Nyonya chang or kueh chang, are a beloved Peranakan delicacy that beautifully blend Chinese and Malay culinary traditions. These pyramid-shaped parcels of glutinous rice, often tinted a striking blue with butterfly pea flowers, encase a rich filling of sweet, savoury, and aromatic ingredients. Every bite tells a story of heritage, family, and festive celebration. Making rice dumplings is more than food preparation; it’s a ritual that connects families and generations. From soaking the rice and preparing the fillings a day ahead to the meticulous wrapping and slow cooking, each step is an act of love and cultural preservation. My family rarely makes this ourselves, since living in Singapore, you can easily buy rice dumplings anytime from the food stalls. But when we do get together to make it, we really had a great time bonding together as a family. When do you eat Nyonya rice dumplings? Nyonya rice dumplings are traditionally enjoyed during the Dragon Boat Festival, also called 端午节 Duanwu Festival, which falls on the fifth day of the fifth lunar month (usually in June in the western calendar). This Chinese festival commemorates the ancient poet Qu Yuan, whose story inspired the ritual of throwing rice dumplings into rivers to protect his body from being eaten by fish. For the Peranakan community, making and sharing kueh chang is a cherished annual event symbolising family unity and cultural pride. The dumplings are often given to relatives and friends, enjoyed at breakfast or tea, and evoke warm memories of past celebrations and loved ones These dumplings are wrapped and ready to cook. What are the different types of rice dumplings While the traditional Hokkien rice dumplings or 'ba zhang' are well-known, the Peranakan Nyonya rice dumpling stands out with its unique flavours and ingredients. The Cantonese rice dumplings typically feature savoury fillings such as salted egg yolk, braised pork belly, and mushrooms. While the Teo Chew version is savoury-sweet and contains similar ingredients as the Hokkien and Cantonese versions, the sweet part refers to the red bean paste added to the filling. There is also the sweet version of rice dumplings called 'kee zhang' and it's typically... - Published: 2025-04-03 - Modified: 2025-04-03 - URL: https://www.beautifulvoyager.com/italian-homemade-pesto-sauce/ - Categories: 15-minute Recipes, Healthy Recipes, Italian, Recipes, Sauce and Dip - Tags: italian, pesto - Formats: Image Making your own pesto sauce is quick, easy, and far tastier than store bought options. Traditional pesto combines fresh basil leaves, fresh garlic, pine nuts, Parmigiano Reggiano aka Parmesan cheese, extra virgin olive oil, and salt and pepper for seasoning. Fresh homemade pesto tastes like you are eating straight out of the herb garden. It pairs beautifully with pasta, and can be used as an aromatic sauce to sandwiches, on pizzas, or just a dip for bread and carrot sticks. This homemade pesto sauce post may contain affiliate links. Please read my disclaimer. Making your own pesto sauce is quick, easy, and far tastier than store bought options. Traditional pesto combines fresh basil leaves, fresh garlic, pine nuts, Parmigiano Reggiano aka Parmesan cheese, extra virgin olive oil, and salt and pepper for seasoning. Fresh homemade pesto tastes like you are eating straight out of the herb garden. It pairs beautifully with pasta, and can be used as an aromatic sauce to sandwiches, on pizzas, or just a dip for bread and carrot sticks. Pesto can be made while you boil and cook the pasta. It's quite an instantaneous sauce and doesn't require any cooking. Cook the pasta till al dente, and add the hot pasta to the sauce and mix well, then top with some grated cheese and you have a wonderful meal ready. Basil leaves are the default herb used, and I've also tried using the superfood kale in this kale pesto pasta dish. Tastes amazing too! As we usually made a batch for 2 persons' pasta, we don't usually have a lot more leftover pesto to store. Whatever is left on the plate, we will do a scarpetta. In Italian culinary culture, scarpetta means "little shoe", and it refers to using bread to wipe up the reminding sauce on the plate, a tradition that embodies the Italian passion for food and the aversion to waste, which to me is a great way to savour this aromatic sauce. Tips on making pesto Use good quality extra virgin olive oil, it makes a lot of difference to the pesto sauce. Likewise, use good quality cheese and pine nuts, you will taste the difference. Good quality ingredient possess robust flavours and aromas that can transform a bland dish into a culinary masterpiece, not to mention the nutritional values it add to the dish. Even though I harvested themselves at home, I always wash the basil leaves. You know, dust can accumulate on the leaves and etc. After washing the basil leaves, pat them very dry with a paper towel. Then leave them in the fridge to cool the leaves. This way the pesto will turn out bright green like you see in the pasta picture below. This is a tip from my Italian BF. How to store homemade pesto sauce If you have to store, keep the sauce in an airtight container... - Published: 2025-04-02 - Modified: 2026-02-22 - URL: https://www.beautifulvoyager.com/ferrero-rocher-chocolate-snow-skin-mooncake/ - Categories: Chinese, Dessert, Mid-Autumn Festival, Mooncakes, Recipes - Tags: chocolate, ferrero rocher, mooncake, snowskin - Formats: Image A mooncake like no other! With its soft, chewy snow skin exterior and a rich, gooey chocolatey filling, it's definitely teasing you in every bite. A surprise Ferrero Rocher in the centre, waiting to be savoured! This Ferrero Rocher chocolate snow skin mooncake is the best mooncake flavour I've ever made. This Ferrero Rocher chocolate snow skin mooncake post may contain affiliate links. Please read my disclaimer. A mooncake like no other! With its soft, chewy snow skin exterior and a rich, gooey chocolatey filling, it's definitely teasing you in every bite. A surprise Ferrero Rocher in the centre, waiting to be savoured! This Ferrero Rocher chocolate snow skin mooncake is the best mooncake flavour I've ever made. When do you eat mooncake Mooncakes are Chinese pastries that are traditionally eaten during the Mid-Autumn Festival. Mid-Autumn Festival happens on the 15th day of the 8th lunar month in the Chinese calendar. During this festival, families and loved ones will gather together for a family meal and then enjoy the mooncakes with Chinese tea. Kids will carry paper lanterns with a small lit-up candle, while the adults will solve lantern riddles, also known as Deng Mi 灯谜, that are written on lanterns. These riddles are often poetic and can be easy or challenging, but most of all, it's an ancient way of celebrating the festival and engaging in each other's company. In this modern day, families might still gather together to enjoy mooncakes that might come in all shapes, sizes and format. The kids will carry battery operated plastic lanterns, while the lantern riddles may or may not be part of the activities. What is snow skin mooncake Snow skin mooncake is made of glutinous rice, with the texture similar to mochi or daifuku. It's typically made white though you can easily add colours to make them pretty. They are served cold, thus the name 'snow skin' is really apt. These mooncakes can't be kept for long. Like any food made with glutinous rice, the shelf life is limited to a few days before it turns hard. Snow skin mooncakes can be pressed into any shape and size. It's very flexible and once shaped, it does retain the pattern very well. I used the Japanese cat mould to make these Ferrero Rocher chocolate snow skin mooncakes, love how cute they turned out! What are the different types of mooncakes The typical traditional mooncake are round and baked with a dense filling such as lotus seed paste, taro paste, red bean paste or mung bean paste and come might add in a salted egg yolk or two. Mooncakes are often given as gifts to families and friends, as well as business associates. These days... - Published: 2025-04-01 - Modified: 2026-03-01 - URL: https://www.beautifulvoyager.com/air-fryer-roast-pork-with-crispy-crackling/ - Categories: Air Fryer, Christmas, Lunar New Year Classics, Recipes, Roasts, Thanksgiving, Western - Tags: air fryer, pork belly, pork crackling, roast - Formats: Image Roast pork with crispy crackling, made with the air fryer, is the kind of dish that makes you feel like a kitchen hero with minimal effort. Juicy, tender pork with a golden, crunchy skin that shatters with every bite. The secret? A simple dry spice rub—salt, black pepper, curry powder, paprika powder—massaged into the meat. Score the skin, pop it into the air fryer, and let the magic happen. The aroma alone will have everyone hovering in the kitchen. It’s the ultimate comfort food with a wow factor. This air fryer roast pork with crispy crackling post may contain affiliate links. Please read my disclaimer. Since I made the Chinese style roast pork belly in my air fryer, I thought why not make the ang moh (local Singapore slang for Caucasian) version with dry spice rub. The Chinese version is marinated with Asian sauces. This version of the roast pork with crispy crackling will be using a dry spice rub instead but still cooked in an air fryer. This time round I made line cuts onto the skin with an 1cm gap, as that will make cutting the cooked meat easier without breaking the crispy skin, which was what happened to the Chinese version. Crispy pork crackling is all about the pork skin and fats. So of course I have to use the pork belly as the safest choice, though you can use pork loin or pork shoulder with the skin on. The pork belly has about 50% fat, so it not only will taste great (though not good for the waistline), the fats under the skin will melt and create air pockets that puffs and crisp up the skin. It's essential to keep the skin as dry as possible, thus after marinating, you need to put that piece of meat in the fridge for 24-36 hours to air dry the skin. Many of the roast pork with crispy crackling recipes are traditionally made with the oven. Even since I got the air fryer, it has been miraculously fast to cook this dish and with very nice crispy skins. Using the air fryer, I have also made the air fryer lamb rack, air fryer soy chicken with potatoes, air fryer prawn paste chicken, do check them out. Who invented pork crackling There are several theories on who invented this delicious snack. There are several names, pork cracklings, pork scratchings, pork rinds. Pork scratchings are literally pork cracklings. Some said it was made in the 1500s in Spain and eaten by the aristocracy. While others said it's a very British humble snack, eaten by the working class during the 1800s. Yet for the Chinese, in particularly the Cantonese speaking part of Southern China, roast pork belly with crispy skin is one of those ceremonial dishes prepared and consumed during the big festivals, business openings, spiritual rituals and special family parties. It is not uncommon to find the whole pig being... - Published: 2025-03-31 - Modified: 2025-10-24 - URL: https://www.beautifulvoyager.com/white-bean-paste-shiroan-in-15-minute/ - Categories: 15-minute Recipes, Japanese, Paste filling, Recipes - Tags: paste, shiroan, white bean - Formats: Image White bean paste or ShiroAn is a delicate sweet paste that is used for Japanese desserts such as wagashi or Chinese pastries such as mooncake. Making it from scratch is a lengthy and tedious process. In this recipe, I 'short-cut' it into a 15-minute process, it only requires two main ingredients. And it tastes just as good! This White Bean Paste (ShiroAn) post may contain affiliate links. Please read my disclaimer. White bean paste or ShiroAn is a delicate sweet paste that is used for Japanese desserts such as wagashi or Chinese pastries such as mooncake. Making it from scratch is a lengthy and tedious process. In this recipe, I 'short-cut' it into a 15-minute process, it only requires two main ingredients. And it tastes just as good! White beans are known to be high in nutrition and comes with a low glycemic index, which is good especially for people who are concerned about blood sugar levels. They also contain high protein and fibre content, and are a rich source of essential minerals. In this low GI mooncake, I have used this paste to make these gluten-free, dairy-free, grain-free, refined sugar-free low GI Mooncakes, that not only taste great, but also a much healthier version than the traditional mooncake. What is white bean paste or ShiroAn Traditionally used in Japanese confections like wagashi, its Japanese name is 白あん or shiroan. Made from white beans such as lima beans, butter beans or cannellini beans, the flavour is light, subtle, and mild, subtle. The preparation involves soaking the beans for at least 8 hours or overnight, skinning the beans, and cooking the beans over a period of 3 hours, then processing them to create a smooth paste, and finally sweetened and cooked into a thick paste. What are the differences between white bean paste (ShiroAn) and red bean paste (Anko) The main differences between the two types of paste are: The key ingredient: one is made out of red beans or azuki beans, while the other is made out of white beans such as lima beans, cannellini beans or butter beans. Thus the colours are reflective of the ingredients used. One is off-white while the other is dark maroon. Flavour: shiroan has a mild and subtle taste, while red bean paste is much strong and earthy. Watch how to make white bean paste (ShiroAn) on YouTube https://www. youtube. com/watch? v=shsvAvugB60 Pin now, cook later White Bean Paste (ShiroAn) 15-Minute Recipe White bean paste or ShiroAn is a delicate sweet paste that is used for Japanese desserts such as wagashi or Chinese pastries such as mooncake. Making it from scratch is a lengthy and tedious process. In this recipe, I 'short-cut' it into a 15-minute process, it only requires two main... - Published: 2025-03-29 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/15-minute-crab-fried-rice/ - Categories: 15-minute Recipes, Chinese, Recipes, Rice, Thai - Tags: crab, egg, fried rice - Formats: Image How can a dish so simple and quick to cook taste soooo good?! This crab fried rice dish takes only 15 minutes to prepare and cook. Using fresh crab meat makes all the difference. The taste of the sea gives that delicate sweetness which pairs harmoniously with the savoury aromatics and egg. Truly comforting and luxurious! This Crab Fried Rice recipe post may contain affiliate links. Please read my disclaimer. How can a dish so simple and quick to cook taste soooo good? ! This crab fried rice dish takes only 15 minutes to prepare and cook. Using fresh crab meat makes all the difference. The taste of the sea gives that delicate sweetness which pairs harmoniously with the savoury aromatics and egg. This is a truly comforting and luxurious dish that is so underrated, blending simplicity with indulgent flavours and textures. How to cook crab fried rice The base of any fried rice dish is to sauté the aromatics. Garlic and shallots are the base aromatics in most Asian stir fries and that's all we need to aromatise the dish. Then add the fresh crab meat and stir fry until it's cooked before adding the rice and seasoning. It's really just a few simple steps and you are ready to serve dinner! The same steps are also used in recipes such as this chilli crab fried rice, egg fried rice and this vegan cauliflower fried rice. You can then garnish the dish with spring onion, or cilantro or parsley. In my family, we like to eat fried rice with some preserved green chillies, or red chillies with soy sauce, or our all-time favourite sambal chilli. Simple tips to cooking crab fried rice Crab fried rice is easy to master, and here are a few tips to up your game: Use leftover cooked rice that is a day old. The best texture will be the long-grain Jasmine rice. The rice tends to stick to each other after being chilled in the fridge, so do loosen them up when you are frying. Do not use those mock artificial crab sticks, which are mainly made from flour. Instead use fresh crab meat or even the frozen type if you can't find fresh crab meat. Trust me, it makes a whole lot of difference. Adding the egg is optional and I have added it in this recipe for that extra protein. Add the egg as part of the last few steps, scramble the eggs and briefly coat the rice with the eggs. Seasoning is very simple, just salt and white pepper. For the white pepper, I love to use the Sarawak white pepper, it has a strong peppery aroma that really stands out in the dish. How to store crab... - Published: 2025-03-21 - Modified: 2025-04-29 - URL: https://www.beautifulvoyager.com/hersheys-dark-chocolate-thumbprint-cookies/ - Categories: Cookies, Dessert, Recipes, Western - Tags: butter cookies, dark chocolate - Formats: Image Decadent tempting dark chocolate thumbprint cookies are to die for. Made with Hershey's special dark chocolate chips, these cookies are best enjoyed with a tall glass of chilled milk, or a warm cup of cappuccino, or (don't yell at me, just try it first) a glass of full-bodied red wine. This Hershey's Dark Chocolate Thumbprint Cookies post may contain affiliate links. Please read my disclaimer. Decadent tempting dark chocolate thumbprint cookies are to die for. Made with Hershey's Special Dark Chocolate Chips, these cookies are best enjoyed with a tall glass of chilled milk, or a warm cup of cappuccino, or (don't yell at me, just try it first) a glass of full-bodied red wine. The base of the cookies is from this chocolate butter cookies base, featuring a luscious buttery melt-in-your-mouth cookie crust. The dark chocolate topping is made of Hershey's Special Dark Chocolate Chips melted with some whipping cream. They are the perfect combination! Even though I am not a super huge chocolate fan, I can't stop reaching out to the cookie jar and each batch of cookies couldn't last more than two days. If you like butter cookies, you can easily adapt the flavours from this classic vanilla butter cookies recipe. I have so far made the lavender butter cookies, yuzu honey butter cookies, salted egg yolk butter cookies, Thai milk tea butter cookies and the ultimate favourite, Hershey's kisses blossom cookies. Tips on making dark chocolate cookies Use the best quality ingredients, such as French butter with a higher fat ratio value, good quality cacao powder and chocolate chips. You can taste the difference in the cookies. If you are conscious about calories and carbohydrates, use a sugar substitute such as stevia sweetener. It's zero in calories, carbohydrates, and glycemic index. One of the factors that produces buttery melt-in-your-mouth texture in the cookies is to whisk the butter until it's fluffy and almost white in colour. Of course the butter needs to be softened in room temperature, otherwise there's no way to whisk the butter effectively. Cookies contains butter and so most times tend to spread when they are in the hot oven. The trick is to chill the dough in the fridge before baking. Makes all the difference! For a lighter and more tender texture, use cake flour, which is ground extra-fine and has low gluten content. But of course you can always use plain flour too. Bakers always say don’t overbake. But with the chocolate cookie dough so dark, it can be hard to see when it browns. The only way is to keep a close lookout. Bake the cookies in a smaller batch at first, so that in subsequent batches you will know roughly how long to bake the cookies. Ingredients... - Published: 2025-03-20 - Modified: 2025-05-29 - URL: https://www.beautifulvoyager.com/hersheys-kisses-blossom-cookies/ - Categories: Cookies, Dessert, Recipes, Western - Tags: butter, chocolate, cookies, hershey's - Formats: Image This Hershey's Kisses Blossom Cookies recipe is my adaptation of the famous peanut butter blossom cookies, aka kiss cookies. The original intention was that the Kisses chocolates will kinda melt a little with a roasted chocolate colour. Ah! I was so wrong, the chocolates did melt a little and got roasted, but they also have this roasted bit at the tip that looked like a nipple. I couldn't stop laughing when they finished baking. They were funny looking but absolutely big on taste! This Hershey's Kisses Blossom Cookies post may contain affiliate links. Please read my disclaimer. This Hershey's Kisses Blossom Cookies recipe is my adaptation of the famous peanut butter blossom cookies, aka kiss cookies. I didn't use a peanut butter based cookie dough, instead I used my chocolate butter cookie dough as a base, and pressed in the Hershey's Kisses chocolates (love love love! ) into the dough and baked it. The original intention was that the Kisses chocolates will kinda melt a little with a roasted chocolate colour. Ah! I was so wrong, the chocolates did melt a little and got roasted, but they also have this roasted bit at the tip that looked like a nipple. LOL! I couldn't stop laughing when they finished baking. They were funny looking but absolutely big on taste! Traditionally, blossom cookies are made with a peanut butter cookie base, and you press in a Hershey kiss milk chocolate right in the middle right after it's baked in the oven. But I like to do things slightly differently, experimenting with different methods and process. And I'm liking the results, despite how funny they look. Butter cookies and chocolate are a winning combo. The sweet milk chocolate is a stark contrast to the buttery melt-in-your-mouth cookie texture. These cookies are soft, and chewy as well. I served this with coffee when my family and friends visited, and I got all their thumbs up! So I made a batch of butter cookie based cookies and when served together during home parties, I really enjoyed finding out what my family and friends preferred. Most of them love the chocolate based cookies, such as the chocolate butter cookies, and the dark chocolate thumbprint cookies. While they find the different flavours interesting, such as lavender butter cookies, yuzu honey butter cookies, salted egg yolk butter cookies, Thai milk tea butter cookies and the classic vanilla butter cookies, they still gravitate towards chocolate. Well I guess chocolates really do have their mass appeal. Watch how to make Hershey's Kisses blossom cookies on YouTube https://www. youtube. com/watch? v=glOZ_YwG-2M Ingredients to make Hershey's Kisses Blossom Cookies How to store Hershey's Kisses Blossom Cookies These Hershey's Kisses Blossom Cookies store well for one to two weeks, if kept in an airtight container at room temperature after they completely cool down. If you need to store for a longer period, you can either chill it... - Published: 2025-03-20 - Modified: 2026-02-22 - URL: https://www.beautifulvoyager.com/yuzu-honey-butter-cookies/ - Categories: Cookies, Dessert, Recipes, Western - Tags: butter, cookies, yuzu honey - Formats: Image To me, citrus is the flavour of summer, it reminds me of the salty breeze, holding a chilled citrusy cocktail while I lay by the beach, sunkissed by the hot welcoming sun. So imagine the summery vibes that hit you with the floral, citrusy, and buttery flavour of these yuzu honey butter cookies. This Yuzu Honey Butter Cookies post may contain affiliate links. Please read my disclaimer. To me, citrus is the flavour of summer, it reminds me of the salty breeze, holding a chilled citrusy cocktail while I lay by the beach, sunkissed by the hot welcoming sun. The bright, sunshiny, refreshing juice of citrus fruits simply screams, “Summer! ” This despite the fact that citrus fruits generally reach their peak season during the winter months, and that's when we harvested our lemons and mandarins from the trees when we visited Sicily during winter. So imagine the summery vibes that hit you with the citrusy buttery flavour of these yuzu honey butter cookies. Mandarin tree in Sicily Mandarins we harvested during winter Every bite is a harmony of textures: crumbly edges giving way to chewy centers, the subtle tang of Korea's golden citrus and floral undertones linger. Perfect with a pot of floral tea, while you enjoy a nice leisurely afternoon chat in the garden with birds chirping away. I have piped these cookies into a cute heart shape, as I made this just before St Valentine's Day. The cookie dough is rather soft, expectedly with the addition of the yuzu honey. Making these cookies is really very easy. I adapted this from my classic vanilla butter cookies, and added yuzu honey and preserved yuzu. The yuzu honey gives the cookie its citrusy floral flavour, while the preserved honey add the bite to the cookies. I have also used the same vanilla butter cookies recipe and added tea leaves, pastes, salted egg yolks (yes! you read correctly) and spices. Check out my lavender butter cookies, chocolate butter cookies, salted egg yolk butter cookies with laksa leaves, Thai milk tea butter cookies, peanut butter cookies. I have actually also used yuzu honey slightly differently from this recipe in this version of the Yuzu Honey thumbprint cookies, which I made for my Lunar New Year goodies. And my colleagues said are better than the pineapple tarts I made during Lunar New Year. Check them out! Tips on making yuzu honey butter cookies I used stevia sweetener in this recipe as for its zero carbohydrates, calories, and zero glycemic index. Of course if you prefer to use normal sugar, you can use fine castor sugar. As the yuzu honey makes the cookie dough rather wet and soft, chill in the fridge for at least 30 to 60... - Published: 2025-03-19 - Modified: 2025-06-18 - URL: https://www.beautifulvoyager.com/lavender-butter-cookies/ - Categories: Cookies, Dessert, Recipes, Western - Tags: butter, cookies, lavender - Formats: Image These melt-in-your-mouth lavender butter cookies with perfect sweetness and subtle herbal notes are ideal for tea and spring gatherings. The lavender’s floral notes complement the rich butter, creating a sophisticated contrast between delicate and decadent. This Lavender Butter Cookies post may contain affiliate links. Please read my disclaimer. These melt-in-your-mouth lavender butter cookies with perfectly balanced sweetness and subtle herbal notes are the ideal snacks for tea parties and spring gatherings. The lavender’s floral notes complement very well with the rich butter, creating a sophisticated contrast between delicate and decadent. What are the different flavours of butter cookies Making these cookies are pretty easy. Basically I used my classic butter cookies recipe as the base recipe, and added the lavender tea leaves for the aroma. In fact, there can be many ways to add flavour to butter cookies, such as with the classic chocolate, tea, herbs, spices and pastes. Check out the Thai milk tea cookies, chocolate cookies, salted egg yolk laksa leaves cookies, and yuzu honey cookies. Tell me what other flavours you might have in mind so I can try them out too. Ingredients for lavender butter cookies Watch how to make Lavender Butter Cookies on YouTube https://www. youtube. com/watch? v=7opmPsCnM7E Tips on making lavender butter cookies Cookie doughs typically require chilling in the fridge for at least 30 to 60 minutes. This is so that it's easier to shape and holds its shape in the oven. Using a high-quality butter makes all the difference. Don’t skimp, use French butter for its higher fat ratio value. And whisking the butter until it's almost white in colour and turns fluffy in texture. This helps create the buttery melt-in-your-mouth cookie texture. I substituted the sugar with stevia sweetener in this recipe as it’s zero carbohydrates and calories, and a zero glycemic index. Using cake flour instead of plain flour. Cake flour is ground extra-fine and is lower in gluten. It also gives a lighter and softer texture for cookies. Pin now, bake later How to store these butter cookies Simply cool the cookies completely on a cooling rack. Then store these cookies in an airtight container. The cookies should be good for one to two weeks if stored at room temperature. We usually finish these cookies within a week, but if you need to store it for a longer period, just chill it in the fridge for up to three weeks. Or store the cookies in the freezer for maximum two months. You just need to thaw the cookies in room temperature. Lavender Butter Cookies These melt-in-your-mouth lavender butter cookies with perfect sweetness and subtle herbal notes are ideal for tea... - Published: 2025-03-18 - Modified: 2025-03-19 - URL: https://www.beautifulvoyager.com/tiramisu-al-limone/ - Categories: Cakes, Dessert, Italian, Recipes - Formats: Image Quando la Sicilia ti regala un cesto di limone, tu fai il tiramisù al limoni! In questa ricetta ho usato il dolcificante alla stevia per sostituire lo zucchero. È un perfetto equilibrio tra dolce cremoso e rinfrescante. Questo post su Tiramisù al limone può contenere link di affiliazione. Si prega di leggere la mia dichiarazione di non responsabilità. Quando la Sicilia ti regala un cesto di limoni, tu fai il tiramisù al limone! In questa ricetta ho usato il dolcificante alla stevia per sostituire lo zucchero. È un perfetto equilibrio tra dolce cremoso e rinfrescante. Limoni di Sicilia L'albero di limoni fiorisce di limoni gialli brillanti quando abbiamo visitato la Sicilia. Quindi ovviamente dobbiamo raccoglierli e goderci i limoni più freschi finché possiamo. Ma erano così tanti che li abbiamo portati nel nostro bagaglio da stiva e li abbiamo portati a casa nelle Marche. E mentre sei in Italia, quale uso migliore dei limoni se non quello di preparare il tiramisù al limone. Ho preparato molte volte il tiramisù classico e questa versione al limone, ma non con i limoni freschi che abbiamo raccolto noi stessi. Potete quindi immaginare quanta soddisfazione abbiamo gustato il tiramisù. Questo tiramisù al limone è il dessert perfetto che puoi preparare in anticipo se stai organizzando una cena. È un vero piacere per le feste. Il ripieno ha lemon curd, è semplicissimo da preparare ed è ricco del delizioso sapore piccante del limone. È una svolta rinfrescante su un classico tiramisù. Io non ho aggiunto il limoncello al lemon curd, ma puoi ovviamente farlo se preferisci. Il mio ragazzo ha preferito utilizzare i pavesini al posto dei savoiardi. Ha detto che gli piaceva che il tiramisù avesse più crema al mascarpone rispetto al biscotto, quindi i pavesini sono un'ottima scelta perché sono molto sottili. Per quanto mi riguarda, preferisco i savoiardi più spessi perché non solo sembrano una torta, ma in foto stanno benissimo. Ahahah. E tu? Mi piacerebbe sentire la tua preferenza. Come conservare il tiramisù al limone Questo tiramisù va conservato in frigorifero, coperto. Durerà fino a 4 giorni. Tiramisù al limone Quando la Sicilia ti regala un cesto di limoni, tu fai il tiramisù al limone! In questa ricetta ho usato il dolcificante alla stevia per sostituire lo zucchero. È un perfetto equilibrio tra dolce cremoso e rinfrescante. Crema al limone5 cucchiai succo di limone1 scorza di limone1 uova medie (temperatura ambiente)2 tuorlo d'uova medie (a temperatura ambiente)7 cucchiai stevia1/4 cucchiaino sale50 g burro (freddo, non salato)sciroppo di limone250 ml acqua4 cucchiai stevia3 succo di limoni ((3 limoni))1 scorza di limoneTiramisù al limone5 uova medie (a temperatura ambiente)1 cucchiaio... - Published: 2025-03-18 - Modified: 2026-02-07 - URL: https://www.beautifulvoyager.com/salted-egg-yolk-butter-cookies-with-laksa-leaves/ - Categories: Cookies, Dessert, Lunar New Year Sweets, Recipes, Singapore & Malaysia - Tags: butter, cookies, laksa, salted egg yolk - Formats: Image Golden, crumbly, and kissed with savoury-sweet flavours, these butter cookies melt into a velvety salted egg yolk richness. You are not gonna be able to stop at one. This Salted Egg Yolk Butter Cookies with Laksa leaves post may contain affiliate links. Please read my disclaimer. In today's culinary world, trends rise and fall like tides, yet few ingredients have captured hearts and taste buds, such as the unsuspecting salted egg yolk. These basic unassuming egg yolks that are cured only with salt, have transcended their humble origins to become a global phenomenon, adorning everything from potato chips, crispy shrimps, fried chicken to even ice cream (OMG! ). The world of salted egg yolks is golden, and it’s definitely here to stay. In this cookie recipe, I simply added the salted egg yolks and the aromatic laksa leaves to the sweet butter cookie dough. The result is an revolution of complex yet complementing flavours! Different flavours of butter cookies I used my classic butter cookies recipe as the base, and added the much coveted salted egg yolk and laksa leaves as contrasting flavours. So you get this unique and aromatic savoury sweet combination. You can customise the flavour of the butter cookies with tea leaves, herbs, spices and pastes, such as Thai milk tea cookies, yuzu honey cookies, chocolate cookies, and lavender cookies. The combination and possibilities are endless! Watch how to make salted egg yolks butter cookies on YouTube https://www. youtube. com/watch? v=MTouk_7jAeI Ingredients for salted egg yolk butter cookies with laksa leaves How to store these butter cookies Right after baking, transfer the cookies onto a cooling rack and make sure they cool completely. Then store the cookies in an airtight container at room temperature. The cookies should be good for one to two weeks. To store it for a longer time period, you can chill it in the fridge for up to three weeks. Or you can also store the cookies in the freezer for up to two months. Just thaw the cookies in room temperature before consuming. Pin now, bake later Salted Egg Yolk Butter Cookies with Laksa Leaves Golden, crumbly, and kissed with savoury-sweet flavours, these butter cookies melt into a velvety salted egg yolk richness. You are not gonna be able to stop at one. 100 g cake flour (I used Blue Jacket brand, can substitute with plain flour)25 g corn starch8 g milk powder5 salted egg yolks1 bunch fresh laksa leaves (washed and pat dry)40 g stevia sweetener100 g unsalted butter (softened)1 large egg yolk (room temperature)0. 5 tbsp whipping cream Steam 5 salted egg yolks for 10 minutes... - Published: 2025-03-14 - Modified: 2025-03-20 - URL: https://www.beautifulvoyager.com/thai-milk-tea-butter-cookies/ - Categories: Cookies, Dessert, Recipes, Thai - Tags: butter, cookies, thai milk tea - Formats: Image Imagine the fragrant aroma from Thai tea, combined with soft buttery melt-in-your-mouth cookies, you get these beautifully flavoured Thai milk tea butter cookies. Every bite is a flavour burst of the famous spiced tea, perfect indulgence for an afternoon tea snack. This Thai Milk Tea Cookies post may contain affiliate links. Please read my disclaimer. Imagine the fragrant aroma from Thai tea, combined with soft buttery melt-in-your-mouth cookies, you get these beautifully flavoured Thai milk tea butter cookies. Every bite is a flavour burst of the famous spiced tea, perfect indulgence for an afternoon tea snack. What is Thai milk tea Thai milk tea is a signature non-alcoholic beverage from Thailand. If you visit the major souvenir stores in Thailand, you will find these pretty little golden brown or red tins of the Thai tea for sale. The ready-to-drink milk tea can be found at the regular drink stalls along the streets, food centres, and shopping malls. In Singapore, we can easily buy this tea from supermarkets such as Cold Storage. Thai milk tea is absolutely delicious and fragrant. The tea is a mixture of spiced black tea (most commonly assam or ceylon tea leaves), sweetened condensed milk, evaporated milk, vanilla extract and possibly some orangey colouring that gives it a bright orange tint. Some variations may also contain other spices and flavourings to enhance the taste. So bear in mind, you might not need to add sugar or sweetener when making the tea as it's already mildly sweetened. How to make Thai milk tea butter cookies I have previously posted the classic vanilla butter cookies and the chocolate butter cookies. Using the vanilla version, you just have to make some minor tweaks to make this Thai tea version. Just by adding a few tablespoons of the brewed tea and the fine tea leaves into the cookie dough, the whole kitchen will be filled with the beautiful aroma of the tea. However as heat does reduce most of the fragrance, there's no harm adding more of the tea and tea leaves into the dough. In fact you can use the vanilla version as the base, and add any flavours you like. Some other flavours I made include the laksa leaves salted egg yolk cookies, yuzu honey cookies, and lavender cookies. The small variation in the herbs, spices, jams or pastes you add can make a big difference in the flavour. Ingredients to make Thai milk tea cookies How to store Thai tea butter cookies Once baked, cool the cookies completely on a cooling rack. Then store the cookies in an airtight container in room temperature. The cookies will be fresh and delicious... - Published: 2025-03-13 - Modified: 2026-02-22 - URL: https://www.beautifulvoyager.com/chocolate-butter-cookies/ - Categories: Cookies, Dessert, Recipes, Refined Sugar-Free, Western - Tags: butter, chocolate, cookies - Formats: Image Calling all chocoholics! These chocolate butter cookies are dangerously delicious. Imagine rich, buttery goodness melting in your mouth with intense cocoa flavour. Easy to make, impossible to resist. Bake a batch and prepare to swoon – these won't last long! This Chocolate Butter Cookies post may contain affiliate links. Please read my disclaimer. This chocolate butter cookies is an adaptation from my previous post on the classic vanilla butter cookies. I made only one small variation from the previous recipe, that is adding the cacao powder with the cake flour, all else stays the same. In fact using the vanilla version as the base, you can customise the flavour of the butter cookies with herbs, pastes, jam, or even tea leaves, such as laksa leaves salted egg yolk cookies, yuzu honey cookies, Thai milk tea cookies, and lavender cookies. Then, using this chocolate cookies recipe, I've also adapted and made these ridiculously cute Hershey's Kisses Blossom Cookies and Dark Chocolate Thumbprint cookies, do check them out! I grew up eating butter cookies out of those blue tins of Danish butter cookies. They were good but quality deteriorated over time. Then brands like Jenny's started to be popular, if you have tried their butter, coffee and chocolate flavours, you will know, they literally melt the minute you put them in your mouth. And you can't just stop at one, it's so rich and addictive. To make that soft buttery, melt-in-your-mouth cookies, you need to first whip the butter until it turns sort of whitish and fluffy. Adding whipping cream and milk powder adds to the richness of the cookies. And of course, use the better-than-good quality butter. I like to use French butter with a higher fat ratio value. Not forgetting the cacao powder. Splurge on the good quality, dark cocoa powder. It makes ALL the difference, giving these cookies that deep, rich chocolate kick that'll make you close your eyes and sigh. Tips on making Chocolate Butter Cookies Use the best quality ingredients. Seriously, don't skimp. Use French butter with a higher fat ratio value, good quality cacao powder. I used stevia sweetener in this bake as it's zero calories and carbohydrates, and has a zero glycemic index. You can easily switch it out with normal sugar if you prefer. Using cake flour makes it easier to achieve the lighter and more tender texture for cookies. Cake flour is ground extra-fine and has low gluten content. If you don't have it, you can of course use plain flour. Chill the dough in the fridge before baking is essential. Trust me on this one. Prevents spreading! Don't overbake. As the dough is... - Published: 2025-03-12 - Modified: 2025-11-02 - URL: https://www.beautifulvoyager.com/butter-cookies-classic-vanilla/ - Categories: Cookies, Dessert, Recipes, Refined Sugar-Free, Western - Tags: butter, cookies, vanilla - Formats: Image These butter cookies are heavenly buttery, melt-in-your-mouth goodness! They are simple to make, endlessly adaptable, and guaranteed to disappear in minutes. Get baking! This Butter Cookies post may contain affiliate links. Please read my disclaimer. My childhood memory of butter cookies always comes in a blue Danish butter cookie tin with 5 signature shapes. I'll dip it in milk, or tea and have it for breakfast and sometimes tea break with my mummy at home. I remembered loving the buttery melt-in-your-mouth softness of the cookie. And growing up without much money, a tin of these butter cookies is considered a special treat that comes once in a while. And now as we all grown up, buying a tin of these cookies is not an issue, we can buy it anything we want. Though good butter cookies cost a lot and they should. I am not talking about those blue danish cookies tins anymore, those are too commercialised and quality has deteriorated a lot. I am referring to small batch bakers who typically use good quality butter and ingredients in their baking, such as Jenny cookies from Hong Kong. So nothing beats baking your own cookies. I can choose to use a good quality well-churned butter and control the amount of sweetness. Plus I can customise the flavours I like. What are the other flavors of butter cookies Using this recipe as the base, you can customise the flavour of the butter cookies with tea leaves, herbs, spices and pastes, such as Thai milk tea cookies, yuzu honey cookies, chocolate cookies, lavender cookies, and laksa leaves salted egg yolk cookies. You can be as creative as you want! How to make butter cookies The mixing method in this recipe calls for whipping the butter and sweetener (I used stevia in this recipe) until it's fluffy and turns whitish in colour. Then add in the luscious whipping cream and milk powder to enhance the butter flavour. It's really quite different from the shortbread cookie version that I have always been making, which is also buttery, such as the Buttery Cheesy Pineapple Tarts or Yuzu Honey Cookies. The mixing method is different, the butter has to be cold, and grated or mixed into the dry flour mixture, then adding an egg to gel the dough together, creating flaky layers in the cookies. Ingredients for butter cookies Unsalted butter is key in making butter cookies, as the name implies. Use a good quality one and it really makes a big difference. Cake flour is ground extra-fine and has... - Published: 2025-03-10 - Modified: 2026-06-23 - URL: https://www.beautifulvoyager.com/sweet-red-bean-paste-in-30-minutes/ - Categories: Chinese, Japanese, Paste filling, Recipes, Vegan, Vegetarian - Tags: azuki, coconut, paste, red bean - Formats: Image Red bean paste, or 红豆沙 or anko, is a sweet paste made of red beans, used in many Asian cuisines. Making it from scratch takes multiple steps and hours. So here's the hack to whip up a rich luscious sweet red bean paste in just 30 minutes. This Sweet Red Bean Paste post may contain affiliate links. Please read my disclaimer. I have already love eating buns, bread and pastry with sweet red bean paste filling. When I was little, my mummy will always buy those hot red bean bao bun or those brioche bread filled with red bean paste for my breakfast or after-school snacks. It's only when I started living alone and learning how to make all the different Asian snacks kuehs such as ang ku kueh, mooncakes, sesame balls, sweet glutinous rice balls (tang yuan), then I realised the amount of time and effort needed to make these paste fillings. Making paste fillings from scratch takes multiple steps and hours. So here's the hack to whip up a rich luscious sweet red bean paste in just 30 minutes.   Watch how to make sweet red bean paste on YouTube https://www. youtube. com/watch? v=3kvs0PXxzmI How to make sweet red bean paste Red bean paste, or 红豆沙 or anko, is a sweet paste made of red beans, used in many Asian cuisines.  The paste is prepared by soaking the beans for a couple of hours, boiling the beans for an hour, then puree the beans and fry with oil and sweeteners or sugars until it thickens in texture. You see, the most time consuming steps are the soaking and the boiling of the red beans. I found these canned cooked red bean which is already sweetened in the can. It looks like a thickened gravy with red beans. All you have to do is to blend into puree form, then fry it into a thick paste. No additional sweetener or sugar is needed but you can always taste it first before deciding if you want to further sweeten it. When frying the paste, you can use a neutral flavoured vegetable oil. In this recipe, I used virgin coconut oil which adds to the coconut-y aroma of the paste. How to store sweet red bean paste Once the paste is cooked, let it cool completely. Then transfer the paste into an airtight container and keep it in the chiller part of the fridge. It should be good to week for two to three weeks. If you intend to keep it longer, store it in the freezer for up to three months. Once you are ready to use it, remove from the freezer and thaw it completely. If it appears... - Published: 2025-03-05 - Modified: 2025-03-05 - URL: https://www.beautifulvoyager.com/homemade-laksa-paste/ - Categories: Gluten-Free Recipes, Paste filling, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia - Tags: chilli, laksa, spicy - Formats: Image This aromatic homemade laksa paste is the heart of Singapore's beloved laksa dish, combining the warmth of spices, the depth of dried shrimp, with herbs such as lemongrass and galangal. Creating your own laksa paste from scratch allows you to tailor the flavours to your taste, ensuring a truly authentic and satisfying dish. All you need are a few simple ingredients and a little work, but I tell you, it's totally worthwhile! This Homemade Laksa Paste post may contain affiliate links. Please read my disclaimer. Who doesn't like a hot spicy bowl of coconut-y aromatic laksa noodles? It's my topmost favourite local dish, and whenever I travel home from overseas, it’s the first dish that I’ll eat. And of course, it must be one of the recipes I have on my blog, be it the more traditional laksa soup commonly found in Singapore with thick rice noodles or the ang mo version Laksa Shrimp Pasta. For both versions, you just need to make this one version of the laksa paste. Creating homemade laksa paste is very easy actually, just prepare all the aromatics and ingredients, put them into a food processor with some liquid and blend into a paste. That simple. And I always make a batch and keep it in the fridge and freezer so I can use it whenever I want. And since it's homemade, you can use better and fresher ingredients, making it a cleaner healthier version than store bought pastes. What is Laksa Laksa is a complexly (and I meant it in a great way) flavourful spicy noodle soup that is deeply rooted in Southeast Asian cuisine, particularly in Malaysia, Singapore, and Indonesia. This local dish is a testament to the region's rich cultural diversity, blending culinary influences from local Chinese, Malay, and Indonesian communities. How to make laksa paste Laksa is typically made with a variety of ingredients, including thick (or sometimes thin) rice noodles, fresh coconut milk, spicy curry paste, lemongrass, ginger or galangal, chillies and a range of proteins such as prawns. The soup is usually garnished with fresh herbs such as laksa leaves or cilantro, elevating it with a fresh and aromatic flavour. The ingredients are quite simple. Fresh chillies - I used the normal big fresh red chillies in this recipe. Optional to remove the seeds if you want it less spicy. If you want it more spicy, you can use the smaller super spicy chilli padi. Galangal (or blue ginger) - Typically used in Thai and Peranakan cuisines, galangal looks similarly to ginger but features a unique earthy, pungent, citrusy, drier, spicy flavour profile. Just try to smell it and you will notice the flavour difference from ginger. Lemongrass features a beautiful aroma that can be used in savoury and sweet dishes. Lemongrass is also known as citronella, its extracted oil can be... - Published: 2025-02-19 - Modified: 2025-03-05 - URL: https://www.beautifulvoyager.com/laksa-shrimp-pasta-using-homemade-paste/ - Categories: Pasta, Recipes, Singapore & Malaysia - Tags: laksa, pasta, shrimp, spaghetti - Formats: Image If you are a pasta fan like me, you will like that this Laksa Shrimp Pasta is sort of a fusion kind of pasta that has combined some local Southeast Asian flavours with the classic way of cooking the al dente pasta. It's made with this umami rich laksa paste which I made myself, cooked with the Italian pasta with shrimps, and garnished with the aromatic laksa leaves. Imagine a combination of savoury, sweet, citrusy, herby, spicy, with distinctive flavours from the lemongrass, blue ginger (galangal), kaffir lime leaves, and red hot chillies. This Laksa Shrimp Pasta post may contain affiliate links. Please read my disclaimer. If you are a pasta fan like me, you will like that this Laksa Shrimp Pasta is sort of a fusion kind of pasta that has combined some local Southeast Asian flavours with the classic way of cooking the al dente pasta. It's made with this aromatic rich laksa paste which I made myself, cooked with the Italian pasta with shrimps, and garnished with the aromatic laksa leaves. Imagine a combination of savoury, sweet, citrusy, herby, spicy, with distinctive flavours from the lemongrass, blue ginger (galangal), kaffir lime leaves, and red hot chillies. Some examples of such fusion flavours are this quick and easy superfood Kale Pesto Spaghetti, or this Cold Truffle Capellini with Abalone and Black Roe that I made for my atas (local slang for exquisite) dinner parties and lunar new year special dish. But if you are into the classic type of pasta, be sure to check out the Classic Marinara Seafood Spaghetti, Spaghetti Carbonara, Spaghetti with Pumpkin Cream, Pecorino & Crispy Guanciale, and Spaghetti all’Amatriciana. What is Laksa Laksa is my favourite comfort food of all times. I can eat it everyday and never get tired of it. Laksa typically uses rice noodles as the main carbs, served in an aromatic spicy coconut hot broth and served with fish cake, shrimps (or prawns), hard boiled eggs, tofu puffs, bean sprouts and a side of sambal chilli, then finished off with some cut laksa leaves. I'm actually salivating while typing this. This laksa shrimp pasta is the western version of the local dish. The laksa taste remains true to the taste but I changed the carbs to pasta. The original laksa Watch how to make Laksa Shrimp Pasta on YouTube https://www. youtube. com/watch? v=zoRf84lWKPQ How to make Laksa Paste I made the laksa paste in advance in a large batch. It will last a long time if you freeze it in an airtight container. Making it is extremely easy. Simply blend together fresh red chillies, dehydrated dried shrimps, garlic, shallots, fresh blue ginger (or galangal), turmeric (freshly grated or powder form), fresh lemongrass, and fresh kaffir lime leaves. And if you make the laksa paste in advance, cooking this dish will be really easy and you can serve a delicious hot plate of pasta within 30 minutes. Tips on making this Laksa Shrimp Pasta recipe... - Published: 2025-02-11 - Modified: 2025-03-24 - URL: https://www.beautifulvoyager.com/valentines-strawberry-tarts-refined-sugar-free/ - Categories: Dessert, Recipes, Refined Sugar-Free, Tarts, Vegetarian, Western - Tags: dessert, strawberry, tart - Formats: Image What better way to say I love you than making something sweet yourself for your beloved? Express your love on St Valentine's Day with these easy to make, not-so-sweet strawberry tarts. Yes they require some effort but these amazingly delicious tarts are totally worth it. This Valentine's Strawberry Tarts post may contain affiliate links. Please read my disclaimer. What better way to say I love you than making something sweet yourself for your beloved? Express your love on St Valentine's Day with these easy to make, not-so-sweet strawberry tarts. Yes they require some effort but these amazingly delicious tarts are totally worth it. Of course, other than Valentine's day, you can easily swap out the strawberries with other fresh fruits and make it refined sugar free at the same time. Using the same pastry base, you can also make egg tarts. You see, the possibilities are endless. Put together a 3-course meal for St Valentine's Day with strawberry tarts And if you are putting together a feast at home, check out these easy recipes which you can easily put together a 3-course meal: Sides: Crispy Potato Roses or Air Fryer Carrot Fries Salad: Summer salad with orange, avocado & pomegranate or Fresh Vegetable Salad Main course: Perfect steak using cold sear method or Air fried lamb rack How to hull strawberries and cut it into heart shape The hull of the strawberry is the green leafy on top of the fruit. It's tasteless and is usually removed before consuming. The easiest way is to pluck out the leafy part and use the sharp end of the knife to trim out the white portion as much as possible. To make the heart shape of the strawberry, cut it into a vertical half, make a V shape cut at the top of the white portion. Then cut the sides at the bottom of the strawberry into a V shape. Here you go, a simple heart shaped strawberry. Ingredients for making Strawberry Tarts The ingredients for making strawberry tarts can be segregated into 4 main groups. Tart shell - I made the pastry tart shell a day before and chill it in the fridge, then bake it the next day. The ingredients and the steps to make this are the same I used to make pineapple tarts and egg tarts. The ingredients are simple, just plain flour, stevia sweetener, salt, cold butter and an egg. I used a food processor to make the dough but you can also use a kitchen mixer with paddle attachment or mix it by hand. Pastry cream - The pastry cream is made a day before and chilled in a piping bag. It's basically... - Published: 2025-01-29 - Modified: 2026-02-22 - URL: https://www.beautifulvoyager.com/homemade-shallot-oil/ - Categories: Chinese, Condiment, Recipes, Sauce and Dip, Vegan - Tags: oil, shallot - Formats: Image Shallot oil is the ultimate condiment for almost everything! Use it to enhance the flavour in noodles, fried rice, soups, stir fries, radish cake, and even muah chee. The recipe is so easy and simple and you can definitely make it yourself at home. This Shallot Oil post may contain affiliate links. Please read my disclaimer. Shallot oil is the ultimate condiment for almost everything! It's one of the most versatile, flavour-enhancing condiment that simply elevates any dish, such as fried glass noodles, fried bee hoon, tomato egg stir fry, fried rice, soups, turnip cake, muah chee, or just munch them as a snack. You can easily make your own shallot oil at home with just two ingredients, within 20 minutes. Temperature is key when frying the shallots in hot boiling oil. The first time I made it, I fried it until it's golden brown before turning off the heat. Then I went to wash some plates and then I turned back to the shallots, they became burnt black. It was such an educational moment, shallots contain much more moisture than garlic and thus takes longer to fry in oil. However you really just need to fry it in lower heat for better control and once half of it turns golden brown, that's the time to turn off the heat as the shallots will continue to fry. And once it's fried to the perfect golden brown shade, it's up to you whether you want to drain off some of the shallots and keep the crispy bits for the munchy crunch you can add to noodles, rice, porridge or stir fries. Or just leave it in the shallot infused oil and use is as a flavour booster for the same type of dishes. I even use it to fry eggs or use the oil to fry meat and vegetables, that way, I don't have to fry any aromatics before cooking the ingredients. Then add this made-in-advance all-purpose homemade Chinese seasoning sauce to add flavour to the dish. And just so you know, you can also make it in the oven. Watch this YouTube video, it's really simple. https://www. youtube. com/watch? v=GBAKBLh-MhA Ingredients for making shallot oil It's just 2 ingredients, really. Shallots and a neutral flavoured vegetable oil. I would not recommend using flavoured oil such as avocado oil or olive oil (which has a lower smoking point, by the way). Make sure to slice the shallots in consistent thickness so they can be cooked evenly. Pin now, cook later Homemade Shallot Oil (葱头油) Shallot oil is the ultimate condiment for almost everything! It's one of the most versatile, flavour-enhancing condiment that simply elevates any dish,... - Published: 2025-01-16 - Modified: 2026-01-23 - URL: https://www.beautifulvoyager.com/lotus-leaf-glutinous-rice-with-abalone/ - Categories: Chinese, Dim Sum, Gluten-Free Recipes, Glutinous Rice, Lunar New Year, Lunar New Year Specials, Recipes, Seafood - Tags: abalone, chinese, glutinous rice, lotus leaf - Formats: Image Lotus leaf glutinous rice is an iconic Chinese Cantonese rice dish usually enjoyed in dim sum restaurants, wedding dinners or festivities. It's versatile in the way you can make it a simple dim sum dish, or add in some treasured ingredients and you have an exquisite version. This Lotus Leaf Glutinous Rice post may contain affiliate links. Please read my disclaimer. Lotus leaf glutinous rice or 荷叶飯 (literally translated as lotus leaf rice) or Hor Yip Fan (in Cantonese) is an iconic Chinese Cantonese rice dish eaten commonly in dim sum restaurants and Chinese restaurants, and even during wedding dinners or festivities. It's a savoury dish made of the sticky rice with glue-like texture and topped with different types of proteins, mushrooms and other vegetables. You can be creative in what kind of toppings you want to add, although typically chicken, pork, prawns, Chinese cured sausages are used in restaurants. It's versatile in the way you can make it a simple dim sum dish, or add in some treasured ingredients and you will have an exquisite version. For our family's reunion dinner for Lunar New Year every year, I'll always make this dish as I can prepare the ingredients in advance and just leave it to steam while I prepare other freshly cooked dishes. And to make it unique and celebratory, of course I'll be using the prized abalones. What is Glutinous Rice Glutinous rice, is commonly known as sticky rice or sweet rice. Like all other types of rice, glutinous rice is gluten-free, I know, the name kind of implies it's with gluten. But the name glutinous actually means sticky. This type of rice needs to be soaked before cooking so it will turn out soft and nice. There are many health benefits associated with glutinous rice, such as anti-cancer properties, anti-inflammatory properties. However that does not mean you should overload on it. Glutinous rice is hard to digest so eat it in moderation. This rice can be used to make savoury dishes such as Hokkien rice dumpling, lo mai gai, and sweet dishes such as mango stick rice, kue tai tai, and kueh salat. Glutinous rice, when milled, becomes flour and is used to make into snacks or desserts commonly found in Southeast Asia. This includes sweet dumplings (tang yuan), onde onde, muah chee (mochi), ang ku kueh, just to name a few. What are the ingredients for Lotus Leaf Glutinous Rice Glutinous rice is one of the key feature in this dish. It cannot be substituted with any other rice as no other rice has the sticky texture like glutinous rice after cooked. Rinse it a couple of times until the water turns clearer, then... - Published: 2024-12-30 - Modified: 2025-03-11 - URL: https://www.beautifulvoyager.com/homemade-chili-crisp-oil/ - Categories: Chinese, Condiment, Recipes, Vegan - Tags: chili, chilli, mala, spicy - Formats: Image This is my homemade version of the ever popular Chinese Lao Gan Ma Chili Crisp Oil. The Sichuan peppercorn gives a subtle mala kick. This condiment is versatile, add it to eggs, vegetables, stews, noodles, rice, and it instantly elevates the taste. Not to mention how easy it is to make a batch which I can use for a long time. This Homemade Chili Crisp Oil post may contain affiliate links. Please read my disclaimer. This is my homemade version of the ever popular Chinese Lao Gan Ma Chili Crisp Oil. The Sichuan peppercorn gives a subtle mala kick, I didn't add too much of it, but enough to experience its unique tongue numbing flavour. This condiment is versatile, add it to eggs, vegetables, stews, noodles, rice, and it instantly elevates the taste. Not to mention how easy it is to make a batch which I can use for a long time. The ingredients used are the regular kitchen staples, and you can use similar ingredients to make Sambal Chilli, Thai Red Curry Paste, or even Hae Bee Hiam. Ingredients for chili crisp oil There are many versions of chilli crisp oil out there, some adds a lot more herb and spices such as cinnamon, scallions, sesame seeds, or even soy sauce. My chilli oil recipe is rather simple, here are the key components of it: Base oil - I used canola cooking oil in this recipe, you can also use soybean oil, sunflower oil, peanut oil or even sesame oil. I wouldn't use flavoured oil such as olive oil or avocado oil, so as not to overpower the chillies and aromatic. Chilli peppers - I used whole dried chillies and blitz them into smaller pieces. However using already crushed or cut dried chilli flakes will help speed up the process of making this. Aromatics - I used garlic and onion to flavour the oil by frying both in the oil before adding to the chilli mix. You can also add scallions into the oil but I don't find a big difference in the flavour. For the chilli mix, I toasted bay leaf, star anise, Sichuan peppercorn and add them to the dried chillies with the seasoning. Of course there are other aromatics that can be added, such as cinnamon, dried shrimps, lemongrass or curry leaves. These will vary the taste and aroma for sure. Seasoning - For a touch of savoury and sweetness, I added black fermented soya bean, salt and unrefined brown sugar. It's a balanced flavour of salty, sweet, and numbing hotness when everything comes together. What type of oil to use for chili crisp oil The type of oil you should use for this recipe should be neutral in flavour and have a high smoking point as we... - Published: 2024-12-21 - Modified: 2025-04-01 - URL: https://www.beautifulvoyager.com/hae-bee-hiam-spicy-dried-shrimps-sambal/ - Categories: Condiment, Peranakan Nonya, Recipes, Singapore & Malaysia - Tags: chilli, shrimps, spicy - Formats: Image Hae Bee Hiam or Spicy Dried Shrimps Sambal is a yummilicious spicy condiment full of umami flavours. Savour it with rice, noodles or toast. Or add it to stir fry vegetables or eggs. The possibilities are endless. This Hae Bee Hiam post may contain affiliate links. Please read my disclaimer. Hae Bee Hiam or Spicy Dried Shrimps Sambal is a yummilicious spicy condiment full of umami flavours. It's made with a simply blended chilli paste, stir fried with shredded dried shrimps. I've loved it since young, adding it to rice, noodles, and even toast. It's such a versatile dish that sometimes I even add it to stir fry dishes with vegetables, eggs, and even meat. The possibilities are endless. What is hae bee hiam As the name implies, hae bee literally means dried shrimp and hiam means spicy in Hokkien. Hae Bee Hiam can be a condiment as well as an ingredient. It is a traditional yet humble dish that can be paired with almost any dishes. It is commonly found in Southeast Asian cuisines and no one quite know the original recipe and the exact list of ingredients. Different people might make it differently, but there is no wrong or right on how it should be made or how it should taste. You may find recipes will sometimes include desiccated coconut, tamarind (assam), turmeric, galangal and many other spices in the chilli paste. In this recipe, I used the very basic garlic, shallots, fresh chillies and dried chillies and it taste fabulous. Of course, if you add on any other aromatics, it'll elevate the chilli paste, such as this Thai Red Curry Paste. One of the key ingredients, the dried shrimps, is air dried shrimps, reduced tremendously in size. To some people, the smell might be too pungent, like 'smelly feet', but to me, it smells of the ocean and has a unique savoury sweet flavour profile that will brighten up any spicy dish. You can find dried shrimps mainly in Asian grocers or supermarkets. I used salt and unrefined demerara brown sugar to flavour the dish. I also used coconut oil to stir fry the chilli paste which adds an aromatic profile to the already flavourful dish. How to store hei bee hiam Right after cooking it, let it cool completely then store it in air tight containers and chill it in the fridge. It will last up to 2 weeks. Watch how to make Hae Bee Hiam on YouTube https://youtu. be/qLkuv8mJNd8 Pin now, cook later Hae Bee Hiam 虾米香 (Spicy Dried Shrimps Sambal) Hae Bee Hiam or Spicy Dried Shrimps Sambal is a yummilicious spicy... - Published: 2024-12-08 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/kuih-seri-muka-kueh-salat/ - Categories: Dessert, Glutinous Rice, Kueh, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia, Vegetarian - Tags: coconut, dessert, glutinous rice, kueh, pandan - Formats: Image Kuih Seri Muka or Kueh Salat is a delicious two-layered custard and rice cake from Southeast Asia made of glutinous rice, coconut milk, pandan leaves and eggs. The steps are simple, but tedious, it's really a cake made out of labour of love. This Kuih Seri Muka or Kueh Salat post may contain affiliate links. Please read my disclaimer. Kuih Seri Muka (known in Indonesia or Malaysia) or Kueh Salat (as known in Singapore) is a two-layer local snack made of steamed glutinous rice and pandan coconut egg custard. In this recipe, I made it in a round cake shape, slightly different from the usually rectangular cut shapes found in food stalls. What is Kuih Seri Muka or Kueh Salat? The composition of this two-layered local snack Kuih Seri Muka is simple. The glutinous rice forms the base while the custard will be cooked and thickened before pouring over the rice base and steam until it is set. It's a juxtaposition of a sticky chewy and savoury rice layer with an aromatic and sweet pandan flavoured coconut custard layer. Sometimes you might find the rice with a beautiful shade of blue, which is naturally coloured with the butterfly blue pea flower. It's very soft to the bite. A perfect balance of texture and flavours, as well as a real visual treat. What is Kuih or Kue? Kuih Seri Muka or Kueh Salat is categorised as a 'kueh' or 'kuih' or 'kue', depending on the country or region, which means bite-sized snacks or desserts, usually found in Southeast Asian and Chinese cuisines. In fact, this word came from 糕 in Hokkien. I know, it's confusing why a Hokkien word is so commonly used as a name for local snacks. I believe it dates back to the time when many Chinese immigrants came from the southern part of China, many of them from the coastal Hokkien province, starting from the 10th century during the Tang dynasty. These immigrants integrated with the local, influencing the cuisines we enjoy today. How do you enjoy Kuih Seri Muka or Kueh Salat? This snack can be consumed as a breakfast with tea or coffee, as a snack in midday, or as an after-meal dessert. It's a very popular and common snack, usually alongside other kuehs such as kue kosui, kue lapis, kue sago lapis, onde onde, pulut tai tai, kueh ubi kayu, ang ku kueh, kueh dadar and etc. My favourite way is to enjoy it with my mummy dearest, usually after lunch on weekends, to sit in a local coffeeshop, with a hot cup of kopi (name for locally brewed coffee with milk). Tips on making Kuih Seri Muka... - Published: 2024-11-27 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/thai-mango-sticky-rice-kao-niew-mamuang/ - Categories: Dessert, Gluten-Free Recipes, Glutinous Rice, Kueh, Recipes, Refined Sugar-Free, Thai, Vegan, Vegetarian - Tags: coconut, glutinous rice, mango - Formats: Image Mango Sticky Rice, the humbly famous Thai dessert that is absolutely delicious and yet incredibly easy to make with glutinous rice, coconut cream and mangoes. This Mango Sticky Rice post may contain affiliate links. Please read my disclaimer. Mango sticky rice, or Kao Niew Mamuang (ข้าวเหนียวมะม่วง) in Thai language, is one of the most well-loved desserts around the world, just like the Italian Tiramisu, the Spanish Basque Burnt Cheesecake and the Southeast Asian Onde Onde. Whenever I visit Thailand, whether in a restaurant or food court, I'd always order this delicious dessert. The rich sweetness of the mango, both a stark contrast and perfect complement to the salty-sweetness of the glutinous rice and coconut sauce. What is Glutinous Rice? Seriously! Who would have thought rice will go so well with fresh fruit? Desserts in Southeast Asia such as Singapore, Malaysia, Indonesia, Vietnam and Thailand, mostly uses rice flour or glutinous rice flour, which produce a sticky texture. Glutinous rice flour is made from glutinous rice, also known as sticky rice or sweet rice or mochi rice. This rice is sometimes steamed with coconut milk and pandan leaves, and coloured with the beautiful natural butterfly blue pea flower to make local desserts such as kueh salat or pulut tai tai. This same rice can be made into savoury snacks such as the lo mai gai, or Chinese rice dumplings. Ingredients for Thai Mango Sticky Rice Thai mango sticky rice is basically made of steamed glutinous rice, fresh ripe mangoes and sweet coconut milk. The classic version uses Thai mangoes and is topped with a delicious salted coconut drizzling sauce and crispy mung beans. Though, I didn't think the crispy mung beans add much elevation to the dish and so I did without it in this recipe. Here is the list of ingredients: Glutinous rice - I used the Thai white glutinous rice, which is naturally gluten-free and low in fat. Be sure the rinse the rice a couple of times, then soak it for a few hours before steaming it. I usually soak it overnight before I cook it the next day. Fresh ripe mango - The emphasis here is fresh and ripe. If the mango is not fresh or even a bit raw, it's not going to be good for this dessert. In Thailand, they use the local Thai mangoes, but it's not always available where I live (in Singapore). We sometimes have mangoes from the Philippines and Australia. I usually buy the mangoes and let it sit at room temperature for a few days for... - Published: 2024-11-08 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/fried-glass-noodles-vermicelli/ - Categories: Chinese, Gluten-Free Recipes, Healthy Recipes, Noodles, Recipes - Tags: chicken, chinese, noodles, vermicelli - Formats: Image Fried Glass Noodles, or Fried Bean Vermicelli, stir fried with vegetables and proteins, is a yummy and easy to make dish known for its unique chewy texture and flavour. Made from mung bean starch, these translucent noodles absorb flavours beautifully. This Fried Glass Noodles (Vermicelli) 炒冬粉 post may contain affiliate links. Please read my disclaimer. For some of you dear readers who come from Asia, you might be familiar with the Asian version of vermicelli, which usually refers to those white thin rice noodles that can be stir fried or added to laksa gravy or soups. The vermicelli I used to make this fried glass noodles or fried tung hoon recipe is a lighter version of the rice noodle. It has many different names, such as glass noodles (because when cooked, it turns translucent, and looks like thin threads of glass), 冬粉 ('tung hoon' in Hokkien or 'dong fen' in Chinese which literally translates to winter noodles), or mung bean noodles. What are the different types of vermicelli Vermicelli refers to a type of thin pasta in the western part of the world. Somewhat similar to capellini or angel hair pasta. They are all made of durum wheat. The difference is in the thickness, with capellini being the thinnest type. I have a cold pasta dish made of abalone and capellini that you might want to try out, it's extremely easy to made and such a crowd pleaser. While the rice noodle (or 米粉 in Chinese), as the Chinese name implies, is made of rice, the mung bean version is made of green beans. The look of both noodles are quite similar and the manufacturer will usually state on the packaging if it is rice (or bee hoon or bi hun) or bean vermicelli (see below picture). And if it doesn't, do make sure you check the ingredients, as I mentioned earlier, the former is made of rice while the latter is made of beans. That said, glass noodles are much healthier than rice noodles as they are lower in calories and glycemic index, and thus make a diet-friendly choice for a low carb meal. There are many creative ways to cook these mung bean noodles, such as this Steamed Garlic Prawns with Tofu and Vermicelli (蒜蓉粉丝豆腐蒸虾). As these noodles are very neutral in flavour, it easily absorbs the flavour of the key ingredients of the dish, complementing the dish with its unique chewy texture. The ingredients are extremely simple and version for this recipe: Vermicelli - always make sure you soak these noodles until softened in room temperature water for about 30 minutes. Protein - I used chicken breast in... - Published: 2024-10-14 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/chilli-crab-fried-rice/ - Categories: Chinese, Gluten-Free Recipes, Recipes, Rice, Seafood - Tags: chilli crab, chinese, fried rice - Formats: Image What’s the one dish that Singaporeans always rave about? This Chilli Crab Fried Rice recipe only needs 30 minutes to put together and sooooo delicious! The taste of the sea from the crab complements the heat of the chili, while the fragrant rice absorbs all those delicious juices. Every bite is a burst of umami! This Chilli Crab Fried Rice recipe post may contain affiliate links. Please read my disclaimer. What’s the one dish that Singaporeans always rave about? I know I know, there are so many, like chicken rice, laksa, nasi lemak, but the king of all is chilli crab. This Chilli Crab Fried Rice recipe only needs 30 minutes to put together and sooooo delicious! The fresh crab meat and the chilli rempah complements each other so well, making fried rice with this perfectly balances flavour, texture and comfort! The taste of the sea from the crab complements the heat of the chili, while the fragrant rice absorbs all those delicious juices. Every bite is a burst of umami! Anyone who visits Singapore will be told to try chilli crab. It is a local beloved dish, known for its rich, spicy sauce and succulent crab meat. Of course, sharing similar culinary cultures are our neighbouring countries such as Malaysia, where visitors can find similar chilli crab dishes served in restaurants. Equally popular versions of crab dishes are black pepper crab and salted egg yolk crab, a local favourite version that has gain popularity in recent years. If you can't take the heat, of course there is an option to omit the chilli paste. Check out this non-spicy crab fried rice recipe that can be made in 15 minutes. Use fresh crab meat The secret to making this dish a success is really simple. Use fresh crab meat. If you can't handle fresh crabs or if they are not available where you live, you can use those frozen types that the supermarkets sell in the frozen seafood area. Just don't use the mock crab meat, it won't taste the same and really there is no crab meat in those pink and white crab sticks. Simple tips to making chilli crab fried rice One of the best things about chilli crab fried rice is how easy it is to whip up at home. Here are some tips: Use overnight cooked rice, preferably long-grain Jasmine rice that is particularly fragrant after cooked. Be sure to loosen the rice before cooking as the rice tends to stick to each other after chilled in the fridge. Use fresh crab meat (or frozen type if you can't find fresh ones). Those fake pink and white crab sticks are a no-no. Make a simple rempah using aromatics such as garlic, shallots,... - Published: 2024-09-24 - Modified: 2026-08-14 - URL: https://www.beautifulvoyager.com/kue-lapis-steamed-layer-cake/ - Categories: Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia, Vegan, Vegetarian - Tags: coconut, kueh - Formats: Image Growing up, I often had Kue Lapis for my afternoon snack. I love its soft chewy texture and the fun peeling and eating it layer by layer. Kue Lapis also known as kuih lapis or 九层糕 (literally means 9 layer cake) is a traditional Southeast Asian dessert that is easy yet tedious to make. This Kue Lapis recipe post may contain affiliate links. Please read my disclaimer. Growing up, I often had Kue Lapis for my afternoon snack. I love its soft chewy texture and the fun peeling and eating it layer by layer. Kue Lapis also known as kuih lapis, is a traditional Southeast Asian dessert that is easy yet tedious to make. It comes in many different colours, the most popular and iconic ones are the rainbow version, which has red, yellow, orange, blue, green, purple and white. You can also find green and white or pink and white ones very often in food stalls selling different types of kue. Kue Lapis means layered cake, in Chinese language, the Chinese name 九层糕 literally means 9 layer cake. The texture of this delightful snack is sticky, chewy, bouncy and soft. There is a very light hint of pandan and coconut in the flavour. I usually eat this with coffee or tea. And it can be eaten anytime, be it for breakfast, for afternoon break, or even after dinner as a dessert. Ingredients of Kue Lapis If you grow up in Southeast Asia, you will be familiar with snacks such as ang ku kueh, Kuih Seri Muka (Kueh Salat), kueh dadar, pulut tai tai, onde onde, kueh sago, puteri ayu, kueh kosui, muah chee, and many more. They all share more or less the same type of ingredients, such as rice flour, tapioca flour, glutinous rice flour, coconut milk, gula melaka and pandan leaves. In fact, I always keep these ingredients in my pantry as I can easily whip up any of these snacks when I feel like homemade ones. As they said, homemade is the best, and to me, also the healthiest as I can control the type of sugar used and the amount of sweetness to add. The ingredients used in this recipe are: Rice flour - Flour made from finely milled rice, it is gluten-free, and gives a slightly chewy, stretchy texture to the finished dish. Tapioca flour - A gluten-free flour made from the cassava plant, it thickens the kue batter, helping it bind together and gives the light and spongy texture. Coconut milk & water - Semi diluted coconut milk is used for its beautiful aromatic flavours. A must in this recipe. Stevia sweetener - As I do not like to add sugar into my food, stevia sweetener is the... - Published: 2024-09-07 - Modified: 2025-04-01 - URL: https://www.beautifulvoyager.com/easiest-way-to-cook-the-perfect-steak/ - Categories: Recipes, Roasts, Western - Tags: bean, steak, wine - Formats: Image This is my go-to recipe whenever I feel like a restaurant quality perfectly cooked juicy steak, paired with my favourite red wine, and served with sides of with asparagus and miso garlic beans. Using the cold sear method yields a gorgeous crust and tender steak. Dinner can be served in 30 minutes. This Perfect Steak recipe post may contain affiliate links. Please read my disclaimer. I love a good date night at a fancy restaurant, eating perfectly cooked steak and pairing it with a glass of full-bodied Italian Amarone. This is usually how I like to end the work week on Fridays. Somehow after the Covid pandemic, restaurants in Singapore close quite early, with the last order usually at 9. 30pm. And the price of dining in a nice restaurant skyrocketed. It is not uncommon to be spending a couple of hundreds dining and drinking out, and then hiring a grab car to go home. So sometimes I just buy a good cut of meat, such as a well marbled ribeye steak and a bottle of good Amarone and make my fancy restaurant style dinner at home. It's actually easier than you think, and quick too, this recipe takes 30 minutes. Choose the Right Cut of Meat for your Steak The most important element of a great steak dinner is the meat itself. For the most tender and flavourful steak, opt for high-quality cuts such as the ribeye, New York strip, or filet mignon. Ideally the meat should be at least 1-inch thick, as thinner cuts can overcook more easily. Let the meat come to room temperature. This helps it cook more evenly. Rub a generous amount of black pepper all over the meat before cooking it. I only season with salt after it's cooked. There are various theories that salt will draw out the moisture and make it dry and tough, called the osmosis process. Some also believe that, salt will dissolve the meat's protein strands, so it retains water as it's been cook, making it tender and juicy. I have tried both seasoning it before and after, it makes very little difference to be honest. How to Cook a Beef Steak by Cold Sear Method In this recipe, I used the cold sear method to cook the steak to medium well, my preferred doneness of the beef. Simply use a non-stick pan, place the steak into the pan, then turn on high heat. Cook each side for about 1. 5 minutes to 2 minutes, depending on the preferred doneness of the meat. Flip 3 times. Halfway through the searing, reduce the meat to medium. The fats in the meat will melt in the heat, and that fat is used to cook... - Published: 2024-09-01 - Modified: 2026-01-18 - URL: https://www.beautifulvoyager.com/kuih-sago-lapis-steamed-layered-sago-cake/ - Categories: Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Vegan, Vegetarian - Tags: coconut, gula melaka, kueh, sago - Formats: Image Three of my favourite flavours in one snack, this Kuih Sago Lapis is not just bursting with aromatic flavours of pandan, gula melaka, rose and coconut, it is a very pretty and bright. Perfect for afternoon break with a cup of hot coffee or tea. This Kuih Sago Lapis post may contain affiliate links. Please read my disclaimer. Kuih Sago Lapis, which literally means layered sago cake, is one of the popular local kuih (or kueh or cake) in Singapore and Malaysia. It is made of sago pearls or tapioca pearls which has a neutral taste. As such the sago pearls are able to absorb any flavour you add to it, be it gula melaka, pandan, rose, the three flavours I am making in this recipe. It is not uncommon to sometimes find it in singular flavour such as Kuih Sago Ros, which is primarily flavoured with rose extract. I am a big lover of kuihs (or kuehs). I grew up eating them for breakfast, snack time or sometimes even as dessert, that was during the time the fancy cheesecakes and cream cakes are not so readily available, so now you can guess roughly how old I am. Some of my favourite kuihs include Kuih Seri Muka (Kueh Salat), onde onde, puteri ayu, kuih kosui, pulut tai tai, ang ku kueh, and many more. What is Kuih Sago Lapis? Kuih Sago, originated from the Malay and Peranakan community in Southeast Asia. Sometimes you can find them sold as Nyonya kuehs, which is a type of snack made by the Peranakan people. The texture of Kuih Sago Lapis is soft, bouncy and pudding-like (we called it "QQ" in local slang). The main ingredient is sago pearls, commonly used in Malay and Peranakan desserts. Sago is derived from the sago palm tree which is native to Southeast Asia. Is sago pearl and tapioca pearl the same? Sago pearl is made from the pith of the sago palm trees, tapioca pearl is made form the tuber of the cassava plant. Sago pearls are typically used in making kuihs and desserts such as mango sago. Tapioca Pearls is most famous for the boba used in bubble tea. While both have the chewy, bouncy and pudding-like texture, and they look identical, they are not exactly the same thing, but they are being used interchangeably in many recipes out on the internet. How to store Kuih Sago Lapis Kuih Sago is best served the same day it is made when it's soft and fresh. If you need to keep it for longer, store it in an airtight container and chill in the fridge up to three days. It can be served cold,... - Published: 2024-08-18 - Modified: 2026-06-25 - URL: https://www.beautifulvoyager.com/sweet-potato-onde-onde-klepon/ - Categories: Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Vegan, Vegetarian - Tags: coconut, dessert, gula melaka, kueh, peranakan - Formats: Image These chewy sweet potato onde onde are filled with a luscious surprise of melted gula melaka, creating a sweet explosion with every bite! Coated in a sprinkle of grated coconut, this snack is not just a feast for the taste buds but also a visual delight. Perfect for sharing at gatherings or enjoying as a sweet treat any time of day, these little gems are sure to win your heart! This Sweet Potato Onde Onde post may contain affiliate links. Please read my disclaimer. Have you tried Sweet Potato Onde Onde yet? If not, you’re in for a treat! I have made ondeh ondeh from fresh pandan juice, pumpkin and purple sweet potato food powder before, but this version is another level. This version of the delightful Nyonya Peranakan or Indonesian snack is a twist on the traditional ondeh ondeh, featuring sweet potato as the star ingredient, which gives its super soft texture and a beautiful natural orangey yellow colour. These chewy Sweet Potato Onde Onde are filled with a luscious surprise of melted gula melaka, creating a sweet explosion with every bite! Coated in a sprinkle of grated coconut, this snack is not just a feast for the taste buds but also a visual delight. What is Sweet Potato Onde Onde The sweet Potato Ondeh Ondeh is a traditional snack that combines the sweetness of gula melaka (a type of coconut sugar with a beautiful aromatic flavour) with the soft, chewy texture of glutinous rice flour and the earthy flavour of sweet potatoes. These bite-sized balls are typically coated in freshly grated coconut, creating a delightful contrast of flavours and textures. The name "onde onde" or "ondeh ondeh" is derived from the Malay language, with "ondeh" referring to the gentle bouncing motion used to shape the dough balls. What is the origin of Sweet Potato Onde Onde? Ondeh Ondeh has its roots in the Malay and Peranakan (Nyonya) cuisines of Southeast Asia. This snack is very popular in Malaysia and Singapore, and it is often enjoyed as a snack during coffee or tea time or breakfast, or anytime you want an explosion of the aromatic coconut sweetness in your mouth. The use of sweet potatoes in this recipe is believed to have been influenced by the availability and abundance of this ingredient in the region. Over time, the recipe of the snack has evolved, with different variations using various types of sweet potatoes, such as the purple varieties, and food powders. How to Store Ondeh Ondeh These Sweet Potato Ondeh Ondeh is best enjoyed fresh on the day it's made, but you can store them for three days if kept in an airtight container and chilled in the fridge. When ready to serve, simply steam them for a few minutes to restore their soft, chewy texture. As the snack is... - Published: 2024-08-04 - Modified: 2025-01-27 - URL: https://www.beautifulvoyager.com/puteri-ayu-steamed-coconut-cupcake/ - Categories: By Cuisine, Cakes, Dessert, Peranakan Nonya, Recipes, Refined Sugar-Free, Vegetarian - Tags: cake, coconut, dessert, steamed - Formats: Image Soft steamed sponge cake topped with fresh coconut, Puteri Ayu literally means pretty princess and they do look like pretty little princess cake. Savour these cakes with a cup of tea or coffee. This Puteri Ayu post may contain affiliate links. Please read my disclaimer. Puteri Ayu, also known as Ayu Puteri, is a traditional dessert from Southeast Asia that embodies the rich culinary heritage of local and Peranakan cuisines. This soft and spongey steamed cake is typically flavoured from pandan leaves which gives it a vibrant green colour and a unique aroma, or gula melaka which gives it a rich brown taste and aromatic coconut flavour. The cake is then topped with fresh grated coconut, then steamed to perfection in mini bundt cake moulds. The name "Ayu Puteri" translates to "Beautiful Princess," which I think is really apt, I mean, look at the pretty little shapes of the cakes. In this recipe, I made a little twist to the traditional pandan and gula melaka versions, adding purple sweet potato powder and beetroot powder that gives its beautiful purple and orangey colours. What is the Origin of Puteri Ayu? The origins of these steamed mini bundt shaped cakes can be traced back to the Malay and Indonesian cultures, where it has been enjoyed for generations. This dessert is often associated with festive occasions and gatherings, making it a staple in celebrations such as Hari Raya and weddings, among other local snacks such as kuih kosui, onde onde (klepon), pulut tai tai, or kueh dadar (dadar gulung). I love savouring Puteri Ayu with a cup of tea or coffee. And especially when I have guests over in the afternoon, I enjoyed serving these cakes and have my guests rave about how pretty and delicious these cakes are. How to Store To keep Puteri Ayu fresh, you can store it in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to a month. When ready to enjoy, simply thaw in the refrigerator and steam the cakes for 3-5 minutes until soft. Watch how to make Ayu Puteri on YouTube https://www. youtube. com/watch? v=pT1FwRdy3pQ Pin now, cook later Puteri Ayu (Steamed Coconut Cupcake) Soft steamed sponge cake topped with fresh coconut, Puteri Ayu literally means pretty princess and they do look like pretty little princess cake. Savour these cakes with a cup of tea or coffee. Bamboo steamer (10-inch) Coconut mixture120 g grated fresh coconut1/2 tsp fine salt1 tsp corn starchCake batter3 medium sized eggs... - Published: 2024-07-02 - Modified: 2025-03-20 - URL: https://www.beautifulvoyager.com/yuzu-honey-cookies-sweetened-by-honey/ - Categories: By Cuisine, Cookies, Dessert, Lunar New Year Sweets, Recipes, Refined Sugar-Free, Vegetarian, Western - Tags: cookies, honey, yuzu - Formats: Image Indulge in the delightful taste of yuzu honey cookies. Discover a unique twist on traditional cookies with the tangy flavour of yuzu. To make it even healthier, I substituted sugar with pure honey for the cookie. This Yuzu Honey Cookies post may contain affiliate links. Please read my disclaimer. "These taste better than pineapple tarts! " my colleagues said this after I brought a box of these delicious yuzu honey cookies I made to the office. These cookies are super easy to make! I love that sweet tangy citrusy jammy filling, which complements the soft buttery crust really well. No sugar was added in this recipe. I used the Jewon premium Korean natural acacia honey to sweeten the cookie crust. Say no more but this is going to be on my list of favourite lunar new year cookies. What is Yuzu Honey Yuzu is a citrusy fruit often referred as a type of Japanese citron, or 'yuja' in Korean. It has an exotic tangy sourish sweet unique profile, that taste somewhat between a lemon and an orange. Yuzu is said to contain vitamin C, three times more than that of lemons and oranges. It is believed to be really effective for poor circulation and rough skin. Yuzu honey is made by infusing yuzu into honey, imaging that floral zestiness, together with the herbal notes of pure honey, a perfect combination that is not only tantalising, it can be used to make very refreshing cold drinks or nourishing hot drink. Yuzu honey drink can help alleviates sore throat, coughs, prevents cold & helps in fatigue recovery. This yuzu cookie recipe is so easy to make, the cookie recipe can be used to make Taiwanese Pineapple cakes, and these melt-in-your-mouth pineapple tarts. I simply replaced the sugar with pure honey in the cookie recipe, making it a much healthier recipe. Different ways to use yuzu honey There are many ways to use yuzu honey, such as: Flavouring in these delicious yuzu honey butter cookies Dressing in Abalone Carpaccio with Yuzu Honey Dressing and Abalone Yusheng For Chinese New Year Lou Hei Glaze in Valentine’s Strawberry Tarts and fruit tarts Recipes for making Yuzu Honey Cookies With this recipe, it's really easy to impress with your baking prowess. The steps are very simple and the jam filling can be versatile. Here are the ingredients I used to create my yuzu cookies: Unsalted butter - Keep the butter chilled until ready to use. I usually cut into small cubes, then chill it in the fridge, until I'm ready to add it to the mixer. Pure honey - Using pure honey to... - Published: 2024-06-11 - Modified: 2026-06-10 - URL: https://www.beautifulvoyager.com/kuih-kosui-pandan-gula-melaka-flavours/ - Categories: Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia, Vegan, Vegetarian - Tags: coconut, gula melaka, kueh, pandan - Formats: Image Kuih kosui or kueh ko swee is a soft and delicious rice cake made with tapioca flour and rice flour, and flavoured with pandan leaves or gula melaka (an aromatic coconut sugar). It's typically served with grated fresh coconut. There are several variety of it across Southeast Asia, such as kuih lompang in Indonesia, mont kywe the in Myanmar, and kutsinta in the Philippines. This Kuih Kosui post may contain affiliate links. Please read my disclaimer. Kuih kosui or kueh ko swee is a soft and delicious rice cake made with tapioca flour and rice flour, and flavoured with pandan leaves or gula melaka (an aromatic coconut sugar). It's typically served with grated fresh coconut. There are several variety of it across Southeast Asia, such as kuih lompang in Indonesia, mont kywe the in Myanmar, and kutsinta in the Philippines. In this recipe, I made two flavours, the pandan flavoured one and the gula melaka one. Both are distinctively in tastes and equally easy to make. Kuih kosui might come in different forms, some are made in a large sheet pan, cut into regular shapes and coated with grated coconut. I made mine in little tart moulds with a cut flowery shape and top it with grated coconut. Depending on the size of the mould, it takes 12-15 minutes to steam the cake. My tart moulds are 2-inches in diameter, it took me about 12 minutes. Once steamed, the little "dimple" in the middle of the kueh is the indication that I made the kueh right. The resulting snack is one that's mildly sweet, bouncy, soft and slightly wobbly. Do I add lye water to kuih kosui Many recipes out there add lye water or alkaline water to make it chewy. I didn't use it in this recipe, or rather I forgot to add them. I thought the texture was what I expected. How to store kueh ko swee The kuih kosui I made, my family finished it within a day. But since the ingredients contain freshly grated coconut, kuih kosui should only be stored until the next day chilled in the fridge, and kept in an airtight container. Due to the type of flours used, the kueh might not be as soft as the day it's made. You can re-steam it or heat it in a microwave in a few minutes to soften it. Ingredients for kueh ko swee The list of ingredients is as simple as the steps to make it. You only need these ingredients which are readily available in any Asian grocery stores or supermarkets: Rice flour - Not to be confused with glutinous rice flour, rice flour is made from finely milled rice and is commonly used to substitute wheat flour. It is naturally gluten-free and makes the kueh soft.... - Published: 2024-04-23 - Modified: 2025-03-20 - URL: https://www.beautifulvoyager.com/marry-me-chicken-asian-edition/ - Categories: By Cuisine, Curry and Stew, Gluten-Free Recipes, One Pot, Recipes, Western - Tags: chicken, stew - Formats: Image The much raved about Marry Me Chicken, in Asian style. Tender sautéed chicken breasts cooked in a delicious creamy aromatic sauce. It was said that your significant other will love this chicken dish so much that you will get a marriage proposal once he savours it. This Marry Me Chicken post may contain affiliate links. Please read my disclaimer. Since there are already so many marry me chicken recipes out on the internet and each of them are more or less the same way of cooking with the same types of ingredients, I decided to make this Asian edition. My version of this popular chicken dishes uses roughly similar ingredients, except for the addition of Asian aromatics such as the galangal, kaffir lime leaves, lemongrass and coconut milk. The galangal is a really fragrant ginger-lookalike spice that has a earthy peppery aroma. The kaffir lime leaves and lemongrass have refreshing citrusy profiles and are usually added to curry dishes and Asian stir fries. The coconut milk just adds a special tropical flavour to the sauce. Coupled with the rather western ingredients such as fresh basil leaves and sun-dried tomatoes, the end result is just mind blowing. What is Marry Me Chicken The much raved about Marry Me Chicken, in Asian style. Tender sautéed chicken breasts cooked in a delicious creamy aromatic sauce. It was said that your significant other will love this chicken dish so much that you will get a marriage proposal once he savours it. Well, also the saying, the way to a man's heart is through his stomach. Although the truth is, I have yet to get a marriage proposal yet from my SO, but he sure enjoyed the dish so much that it's frequently requested. How long does it take to cook Marry Me Chicken My version of this dish only takes about 30 minutes. 10 minutes to prepare the ingredients, no marinating required for the meat. Then about 10-12 minutes to sear the meat, another about 10 minutes to cook the sauce and assemble the dish. How do I store Marry Me Chicken Leftovers can be stored in an air tight container and in the fridge chiller for up to 2 days. If kept in the freezer, it's good for up to a week. Remember there's coconut milk in the sauce, and coconut milk is best enjoyed as soon as it's cooked. Ingredients for Marry Me Chicken Here is the list of simple ingredients in this recipe. The Asian aromatics can be bought from Asian supermarkets and groceries stores. Olive oil and butter - Grease for searing the chicken and sautéing the aromatics. You can also use vegetable oil for healthier option... - Published: 2024-04-13 - Modified: 2026-01-23 - URL: https://www.beautifulvoyager.com/eight-treasures-pen-cai-chinese-new-year/ - Categories: Chinese, Curry and Stew, Gluten-Free Recipes, Lunar New Year, Lunar New Year Specials, Recipes, Seafood - Tags: abalone, chinese, lunar new year, sea cucumber, seafood - Formats: Image A seemingly complex yet deceptively easy dish to make. Pen Cai will be the quintessential Chinese New Year dish you can easily prepare and impress your loved families and friends during the auspicious reunion dinner. This Pen Cai post may contain affiliate links. Please read my disclaimer. A seemingly complex yet deceptively easy dish to make. Pen Cai or Poon Choi will be the quintessential Chinese New Year dish you can easily prepare and impress your loved families and friends during the auspicious reunion dinner. What is Pen Cai The word 'Pen' (Chinese: 盆) means basin or pot and 'Cai' (Chinese: 菜) means vegetable. In cantonese, it's pronounced as Poon Choi. Its origin dates back to the Song Dynasty of China around the Guangdong Province. The dish literally means a pot of vegetables but really, the value of the dish nowadays is rarely just a humble pot of vegetables. In the ancient times in China, the dish was served in a large wooden, metal or porcelain basin, with all the best possible ingredients added in. People will gather around on a large table and dip their chopsticks into the dish and enjoy it in a communal style. Even though the literal translation means a pot of vegetables, in Chinese terms, 'cai' (Chinese for vegetables) do not really mean vegetables but it's a term used to describe a 'dish'. So it's right to say Pen Cai actually means a dish served in a basin or pot. The ingredients are mainly meat, such as poultry, pork, lamb, beef, and seafood such as fish, sea cucumber, prawns, crab, abalone, scallops. Other ingredients may include mushrooms, radish, pig skin, chicken feet, bean curd and etc. Why is Pen Cai popular This dish is popularly served during Chinese New Year in Chinese restaurants, in a family sharing style. A such Pen Cai symbolises prosperity, harmony, fortune and unity. Today, this Chinese New Year dish features the best, auspicious and expensive ingredients presented in a luxurious plating, such as tiger prawns, abalone, scallops, sea cucumber, and etc. It's labourious to make this dish as each ingredient is individually cooked to retain its unique and original flavour and then put together in a delicate plating. Ingredients for Poon Choi The ingredients are mainly divided into 4 groups: Vegetables - I choose to use long cabbage as the base. The broccoli is used for its beautiful green colour and it adds a flowery texture to the other meat. Meat - Roast pork and smoked duck is used in this recipe, you can also add in roast chicken, roast beef or braised lamb too. Seafood... - Published: 2024-03-29 - Modified: 2025-01-27 - URL: https://www.beautifulvoyager.com/onde-onde-klepon/ - Categories: By Cuisine, Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Singapore & Malaysia, Vegan, Vegetarian - Tags: dessert, glutinous rice, gula melaka, klepon, nyonya - Formats: Image Onde Onde or Klepon (in Indonesia) is a delicious and aromatic local asian snack made with glutinous rice flour, filled with melted coconut palm sugar and coated with freshly grated coconut. This post may contain affiliate links. Please read my disclaimer. A popular local snack in Singapore and Malaysia, I really think it's difficult to find someone who doesn't like this delicious South East Asian snack. What is Onde Onde or Klepon Onde Onde or Klepon (in Indonesia) is a delicious and aromatic local asian snack made with glutinous rice flour, filled with melted gula melaka (coconut palm sugar) and coated with freshly grated coconut. The skin is also basically a boiled rice cake. If this is cooked otherwise, for example, deep fried or air fried, it becomes Jian Dui, a Chinese pastry that's coated in sesame seeds and typically filled with mung bean paste or peanut paste. If it's steamed, then it becomes Ang Ku Kueh, another South East Asian snack filled with mung bean paste, coconut and gula melaka, peanut paste, chestnut paste or even purple sweet potato paste. And the fact it's using glutinous rice flour means it's gluten-free! There are various versions of klepon recipes available out there. Some are made with fresh pandan leave extract, some are made with sweet potatoes which give its natural yellow or purple shade to the skin and the softest version compared to the rest. Whichever version it is, I love the melted gula melaka flowing out like a lava that kind of explode in my mouth. That's pure bliss! What is the meaning of Onde Onde or Klepon? I tried using Google translate to see what the name means. I used Klepon, ondeh, onde, nada. So whatever it's called is really just a name for the snack. Ingredients for making Klepon Glutinous rice flour, hot water, vegetable oil - Glutinous rice flour is key to making the pliable sticky stretchable skin. Using hot water when kneading the dough kinda cooks the dough making it less likely to crack when sealing the gula melaka. Vegetable oil make the dough more pliable. Gula melaka - This is one of the key ingredients in this recipe. There is probably no other sugar that tastes like gula melaka, it's basically coconut palm sugar and tastes really unique and aromatic. Chop it as fine as possible so that it melts within. The wonderful flavours really just explode and flow out like lava when you bit it. Fresh grated coconut, pandan leaves, salt - In Asia, it's probably much easier to get fresh grated coconut. Steam it... - Published: 2024-03-03 - Modified: 2026-01-23 - URL: https://www.beautifulvoyager.com/steamed-garlic-prawns-with-tofu-and-vermicelli/ - Categories: By Cuisine, Chinese, Lunar New Year Specials, Recipes, Seafood - Tags: garlic, steamed prawns, tofu, vermicelli - Formats: Image Fresh succulent tiger prawns steamed with egg tofu, vermicelli and crispy aromatics. This is a typical Chinese dish but I make it yearly for our Chinese New Year reunion dinner. This Steamed garlic prawns post may contain affiliate links. Please read my disclaimer. Super easy, relatively quick and really yummy, I make this dish whenever I host family dinners and especially during Chinese New Year, you will definitely find this dish on the reunion dinner table. Steamed Prawns with egg tofu and mung bean vermicelli topped with aromatic crispy garlic and shallots is that dish. I like to use fresh large succulent tiger prawns, they stay juicy and absorb all the seasoning juices and the aromatics. Firstly, fry the garlic and shallots until aromatic and crispy. Then make the seasoning sauce by combining fish sauce, oyster sauce, white pepper powder, Chinese wine (can be Shao Xing or Hua Diao wine) and some water or stock. Then assemble the dish by layering egg tofu, mung bean vermicelli, the crispy aromatics, and prawns. Steam the dish, then add on the seasoning sauce and garnishing spring onion and woof! The dish is ready for the table! As the prawns and crispy aromatics are steamed, the umami flavours flow down into the vermicelli glass noodles and the egg tofu. I used some mung bean vermicelli or commonly known as glass noodles in this dish. These noodles can be bought in Asian supermarkets or grocery stores and is typically in a dry and hard form. These glass noodles will have to be soaked for about 15 minutes before using it in cooking. As they are literally tasteless, they will take on whatever flavours or juices they are cooked in. The cooking steps are so simple. Steaming food has always been one of my favourite ways of cooking as it's so quick and healthy and makes food taste so food. Check out this 15-minute Steamed Cod Fish with Essence of Chicken, and Thai Steamed Fish (Pla Kapong Neung Manao). Watch how to make Steamed Garlic Prawns with Tofu and Vermicelli on YouTube https://www. youtube. com/watch? v=0BtGas8-Mt8 Pin now, cook later Steamed garlic prawns with tofu and vermicelli (蒜蓉粉丝豆腐蒸虾) Fresh succulent tiger prawns steamed with egg tofu, vermicelli and crispy aromatics. This is a typical Chinese dish but I make it yearly for our Chinese New Year reunion dinner. 8 big tiger prawns (or grey prawns)5 cloves garlic5 shallots3 tbsp vegetable oil40 g Mung Bean Vermicelli (or glass noodles)150 g egg tofu1 sprig spring onion3 tbsp water or stock1 tbsp fish sauce1 tbsp oyster sauce2 tbsp Chinese wine... - Published: 2024-01-15 - Modified: 2025-11-08 - URL: https://www.beautifulvoyager.com/tomato-egg-15-minute-stir-fry-recipe/ - Categories: 15-minute Recipes, Chinese, Healthy Recipes, Mains, Recipes, Stir Fry - Tags: egg, stir fry, tomato - Formats: Image This 15-minute stir-fry tomato egg dish is all you need to make a protein-rich, quick and easy meal that can be served over rice, noodles, toast or on its own. I particularly like it with steamed plain rice with a little drizzle of chilli oil. This Tomato Egg post may contain affiliate links. Please read my disclaimer. In the hustle and bustle of my daily life, I always ask myself, how do I make more time so I can focus on getting my work done before the deadline, do some exercises to keep fit and cook some meals to avoid eating out. I work from home and skip the 2-hour commute back and fro, and the 1 hour each time I need to get ready before going to office. That's 3 hours in total and man! I can do a lot of things with that time! Spending less time cooking meals is another one and it's really not difficult cook quick, easy and nutritious dishes that can be put together within 15 minutes. This 15-Minute Tomato Egg Stir-Fry is a regular staple in many Asian households. It's protein-rich, simple, cheap, full of vibrant flavours and really convenient - it can be whipped up in just 15 minutes. This Chinese style dish is basically a tangy, flavourful, slighly spicy (if you add more white pepper powder and chilli oil) stir fry of ripe tomatoes and eggs (just as the name described), spring onion and basic seasonings. I love eating it with just steamed plain white rice. But you can eat it with noodles, over toasts or even on its own. It is a testament to the fact that delicious healthy meals don't have to be time-consuming. With minimal effort, you can easily cook up a delicious, nutrient-packed dish that satisfies your taste buds and fits into your busy schedule. Ingredients to make tomato egg stir-fry Eggs - use as many eggs as you like, I am trying to consume more protein as part of my fitness routine so I used 3 eggs in this recipe. You can also opt to use egg white instead of egg yolks. Tomato - I used 1 big ripe tomato but you can also opt to use cherry tomatoes, it will not compromise on taste. Spring onion - the white part is used as aromatics that I sauté with the oil, while the green part is used as garnish. Seasonings such as salt, white pepper powder and mirin. For the white pepper powder, I find the one from Sarawak (East Malaysia) really unique and aromatic. Shallot oil - is optional. You can use vegetable cooking oil or olive oil. Using shallot... - Published: 2023-12-23 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/fruit-cake-easy-and-moist-recipe/ - Categories: Cakes, Christmas, Dessert, Recipes, Vegetarian, Western - Tags: baking, christmas, fruit cake - Formats: Image This Fruit Cake recipe is tops! Make it for Christmas or any festive season. I heat-soaked the dried fruits on the same day I baked the cake. And no need for special baking equipment, just a mixing bowl and whisk to mix all ingredients together. Super moist and flavourful, super easy to make. This Fruit Cake post may contain affiliate links. Please read my disclaimer. To be honest, fruit cakes with dried fruit mix can sometimes be too dry and too sweet. I am talking about those commercially sold in supermarkets and some bakeries. Thus for the longest time, I am not a big fan of fruit cake. When I started learning baking, one of the first few things I made was a fruit cake, which is traditionally made using a long-drawn, multiple-step, laborious recipe, then preserved it over a couple of weeks before serving. Baking is an impulse thing for me, thus I didn't make the alcoholic dried fruit mix in advance. In this fruit cake recipe, I heat-soaked the dried fruit mix -- simmering the dried fruit mix with juice and added alcohol, then let it soak and cool completely before adding to my cake batter. I used cognac, an exquisite french liquor as that's the only opened bottle I have in my alcohol cabinet. If you have brandy, or rum or even whiskey, feel free to use them. Or if you prefer a non-alcoholic version, use orange juice, apple juice or even mango juice. Yes! I tried using mango juice and it tasted great! This fruit cake recipe is after several rounds of trial-and-error. It is super moist, and of course, with alcoholic soaked dried fruits, honey, butter, oil added. I substituted sugar with the demerara unrefined cane sugar which has a slightly roasted bitter taste to it. All these contributed to the moist and not-so-sweet flavour profile of the cake. I do not want to wait for weeks before I can eat it. This cake is made all on the same day, a shorter wait of 2 full days to let the flavour develop before savouring it. It's really quick and easy. When is fruit cake eaten? Fruit cakes remind me of Christmas and breakfast! During Christmas season, supermarkets will start selling boxed up Christmas fruit cakes, and some brands I found are quite moist and very very sweet! When I was little, my mummy will sometimes buy slices of fruit cakes from the local bakery store and I will eat it for breakfast with a cup of warm Milo. In Singapore where I live, fruit cakes can be bought quite cheaply from local bakeries, and as expected they are not made of quality dried fruits nor butter nor flour.... - Published: 2023-12-04 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/classic-marinara-seafood-spaghetti-spaghetti-alla-pescatora/ - Categories: Italian, Pasta, Recipes - Tags: italian, pasta, seafood, spaghetti - Formats: Image This Marinara Seafood Spaghetti is an Italian classic that can only taste better with plenty of fresh seafood and a gorgeous rich marinara sauce. This Marinara Seafood Spaghetti post may contain affiliate links. Please read my disclaimer. This Marinara Seafood Spaghetti is an Italian classic that can only taste better with plenty of fresh seafood and a gorgeous rich marinara tomato sauce. In Italy, with my Italian partner and his family where we spent some of our summer days, we used to visit the fresh seafood market in big town Catania or small little fishing village Brucoli and buy kilogrammes of mussels, sole fishes and calamari to cook pasta for lunch. The marinara seafood spaghetti is quick to make. I cooked the seafood tomato sauce separately while boiling the pasta, then combine both together in a pot, garnish with some fresh parsley and then serve it immediately. The pasta dish can be ready in about 30 minutes. Seafood pasta in marinara sauce is made with a tomato based sauce. Cooking it with the seafood gives it a unique umami flavour of the sea and that's what make this dish so yummilicious. In this recipe, I used mussles, tiger prawns and squid, all fresh seafood. It might sound very daunting to handle fresh seafood, but it's actually very easy to clean and handle them. The taste of the sea is so prominently delicious in this dish you will come asking for more, like my mummy and nephew did when I served this dish for dinner. What kind of pasta should I use for Marinara Seafood Pasta? The type of pasta you can use in this classic marinara seafood spaghetti can range from spaghetti, fettuccine (a flat, long pasta), quadrato spaghetti (a square shaped, long pasta), or bucatini (a thick spaghetti-like pasta with a hole running through the centre). These types of pasta are thick enough to hold the pasta sauces well. What are the other classic Italian pasta dishes? Pasta Recipe | Spaghetti with Pumpkin Cream, Pecorino & Crispy Guanciale Spaghetti all’Amatriciana Spaghetti Carbonara, or Pasta alla Carbonara Or the not so Italian version here: Sardines pasta with a little spicy kick Cold Truffle Capellini with Abalone and Black Roe Kale Pesto Spaghetti Watch how to cook Marinara Seafood Spaghetti on YouTube https://www. youtube. com/watch? v=ffyealS2CHY Pin now, cook later Classic Marinara Seafood Spaghetti (Spaghetti alla Pescatora) This Marinara Seafood Spaghetti is an Italian classic that can only taste better with plenty of fresh seafood and a gorgeous rich marinara sauce. 250-350 g spaghetti25-30 fresh mussels... - Published: 2023-11-12 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/muah-chee-mochi-steamed-or-pan-fried/ - Categories: Chinese, Gluten-Free Recipes, Kueh, Recipes, Refined Sugar-Free, Sides and Snacks, Vegan - Tags: black sesame, chinese, glutinous rice flour, mochi, peanut - Formats: Image Muah Chee or 麻糍 can be easily made at home. I love this pillowy soft, chewy and bouncy snack coated with peanuts and black sesame powder, especially when it's freshly made. This Muah Chee / Mochi post may contain affiliate links. Please read my disclaimer. Muah Chee or 麻糍 in Chinese is a popular local snack in Singapore that can be found commonly in many food centres. Vendors will often provide a toothpick with the snack, which you will use to poke and pop into your mouth. It is a sticky dough made of glutinous rice flour, typically coated with sugar and fine roasted peanuts. In recent years, vendors are getting more creative by offering toppings such as black sesame and pistachio nuts. It has a similar sticky chewy texture like the Japanese mochi, in fact the mochiko flour used in making mochi is also made of glutinous rice and can be used interchangeable when making muah chee. Muah Chee originate from the southern part of China, Fujian or Hokkien (福建). The recipe was brought to Southeast Asia by the Hokkien community during the good old days. The snack is eaten for breakfast or tea break during the day. In this recipe, I am sharing two ways to cook the snack - pan frying on the stove, and steaming. You can also microwave but I am not a big fan of using the microwave and thus have not tried it before. Plus, I don't have a microwave at home. Between pan frying and steaming, I prefer the latter as the resulting muah chee is softer. Since the snack is made of glutinous rice flour, it gets very sticky and chewy when cooked. Thus eat it in smaller portions and in moderation, I have heard of young kids having the snack stuck in the throat and old people had their dentures stuck with it too. The ingredients used to make muah chee are really simple. The same ingredients can be used to make tang yuan (汤圆, Chinese sweet glutinous rice balls eaten during the Winter Solstice) or jian dui (煎堆, peanut paste wrapped with glutinous rice dough and coated with sesame seeds). Glutinous rice flour - Not to be mistaken as rice flour, they are two different types of flour. You can use the Japanese mochiko flour. Glutinous rice flour is naturally gluten free and is made from glutinous rice. The end result is a very sticky dough. Water - In this recipe, I used 100g glutinous rice flour to 150g water. I find this is the perfect texture. If you add more... - Published: 2023-10-15 - Modified: 2025-02-20 - URL: https://www.beautifulvoyager.com/egg-tart-refined-sugar-free-recipe/ - Categories: Chinese, Dim Sum, Recipes, Refined Sugar-Free, Tarts, Vegetarian - Tags: baking, chinese, egg, tart - Formats: Image Creamy custardy and mildly sweet egg custard in a buttery flaky melt-in-your-mouth pastry tart, handmade from scratch and baked fresh from the oven. I love to enjoy these warm egg tarts with a cup of teh-c-kosong, Singapore's version of milk tea with no sugar. This is the perfect afternoon tea break for me. This Egg Tart post may contain affiliate links. Please read my disclaimer. Creamy custardy and mildly sweet egg custard in a buttery flaky melt-in-your-mouth pastry tart, handmade from scratch and baked fresh from the oven. I love to enjoy these warm egg tarts with a cup of teh-c-kosong, Singapore's version of milk tea with no sugar. This is the perfect afternoon tea break for me. In Singapore, egg tarts can be found commonly in traditional bakeries, dim sum restaurants and and food stalls that sell snacks. These Hong Kong-style egg tarts, aka 蛋撻, or 'daan tat' in Cantonese, can be quite addictive! And you can enjoy it for breakfast, afternoon tea or coffee break or after-dinner snacks. In this recipe, the pastry tart is made with a shortbread crust or pâte sucrée, which is my favourite way of making pastry crust or cookies. It's extremely easy to make, with very simple steps and quick to put together. The egg custard requires a few simple ingredients to put together. And of course, like the majority of all my recipes on this website, I used a sugar substitute as a sweetener, either monkfruit sweetener or stevia sweetener. The replacement of these sweeteners to sugar is 1:1 ratio. What is the difference between Chinese egg tart and Portuguese egg tart ICYDK, there is another version of egg tart called the Portuguese egg tart, or pastel de nata in Portuguese. I've had the original Portuguese egg tart in the bakery that first made it in Lisbon, Portugal and it is really to-die-for. Nowhere else in this world is able to replicate that soft tender puff pastry tart with lava-like egg custard filling! Each has its beautiful characteristics. The Portuguese egg tart has a caramelized top over the egg custard, typically made out of egg yolks and cream, and a thin layered crispy puff pastry shell. While the Hong Kong version of the egg tart has an evenly baked jiggly egg custard, made out of whole eggs, with a denser and crumbly pastry crust. Tips on making the egg tart To make the tart shell, it's essential to use very cold unsalted butter cubes. I'd suggest to cut the butter into cubes and keep it chilled in the fridge until ready to use. The size of each butter cubes can be about 2cm. The tart shell can also be made into fruit tarts, similarly the... - Published: 2023-10-11 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/aiyu-jelly-taiwanese-summer-dessert/ - Categories: Chinese, Dessert, Gluten-Free Recipes, Jelly, Recipes, Tong Sui (Sweet Soups), Vegetarian - Tags: dessert, healthy, jelly, summer - Formats: Image Aiyu Jelly Dessert aka 爱玉冰 or 文頭郎 or 文头雪 is a refreshing and healthy Taiwanese popular summer dessert made of natural fig seeds. No sugar is added to the dessert and I love to enjoy it with longan, honey, and a little lime juice. This Aiyu Jelly post may contain affiliate links. Please read my disclaimer. Aiyu jelly, known as 愛玉冰 commonly, or 文头雪 in Singapore or 文頭郎 in Hong Kong, is a popular summer dessert from Taiwan. The jelly itself has a very light sweet taste and is served with a variety of different toppings, ranging from honey, freshly squeezed lime juice, fruits (I especially love longan), or even sweet potato balls or taro balls. This jelly dessert is made from the natural pectin from the seeds of the awkeotsang creeping fig, typically found in Taiwan and other East Asian countries of the same climates and latitudes. You might find aiyu powder available in some stores, you can definitely use the powder to prepare the dessert, however it may contain some other additives or preservatives. What is the key ingredient in Aiyu Jelly Aiyu jelly looks like very watery jelly or agar agar and it can easily be mistaken as these. In actual fact, aiyu jelly is made by rubbing the dried seeds of awkeotsang creeping fig (a variation of ficus pumila) in mineral or tap water. During this process, which is called 'washing the aiyu' or 洗愛玉, the natural pectin from the dried seeds are released into the water and quickly forms a gel. The pectin is found on the outer layer of the seeds, not the inside, thus the washing of the seeds instead of grinding and crushing them to extract the pectin. There is no need to add any sugar or sweetener as the aiyu is naturally sweet. Distilled water must not be used as the gelling process needs the minerals in the water to take place. Once it turns into jelly, the jello texture will only last for one to two days before water slowly separates out of the jelly and turns the aiyu back to liquid state. Apparently, this type of plant is uniquely grown in Taiwan only, the fig bees that pollinate the flowers for reproduction are only found and reproduce in Taiwan. According to traditional Chinese medicine, pure pectin from aiyu can help to resist the aging process, improves skin conditions and nurtures the throat and even helps in reducing cholesterol levels. But why the name 'Aiyu'? It's actually a really lovely Chinese name which literally means love jade. It's been said that this is named after the daughter of a Taiwanese tea businessman in the 1800s.... - Published: 2023-10-03 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/pulut-tai-tai/ - Categories: Dessert, Gluten-Free Recipes, Glutinous Rice, Kueh, Peranakan Nonya, Recipes, Singapore & Malaysia, Vegetarian - Tags: coconut, dessert, glutinous rice, kaya, pandan - Formats: Image Pulut Tai Tai is very simple and easy to make–basically just cook the glutinous rice with coconut and pandan leaves, give it a beautiful shade of blue using the natural butterfly pea flowers, then serve with pandan kaya or Hainanese kaya, an aromatic coconut jam. This Pulut Tai Tai post may contain affiliate links. Please read my disclaimer. This lovely Pulut Tai Tai kueh is one of my family’s favourite local snack. It’s very simple and easy to make–basically just cook the glutinous rice with coconut and pandan leaves, give it a beautiful shade of blue using the natural butterfly pea flowers, then serve with pandan kaya or Hainanese kaya, an aromatic coconut jam. Whenever my family gathers together to enjoy my cooking, it gives me tremendous joy and satisfaction. I’m sure many of you would agree!   What is Pulut Tai Tai Pulut means glutinous rice or sticky rice in Bahasa Malayu language. Pulut Tai Tai, which means rice of the rice housewife, is also called Pulut Tekan, which means pressed rice. It is said that in the earlier times, this snack was typically served to the rich housewives, or tai tai (太太), thus the name. I love the combination of the mildly salted rich and gluey glutinous rice served with the sweet aromatic coconut flavoured jam. It's perfect with our local teh-si (hot tea with evaporated milk) or kopi-si (hot coffee with evaporate milk). Many of these Nyonya snacks or Nyonya kuehs have their origins from Malacca in Malaysia. Nyonya kueh is a bite-sized sweet or savoury snack which is a distinctive part of the Peranakan cuisine. The Peranakans are descendants of the Chinese immigrants who went to the Malay Peninsula, particularly Malacca, and married the locals. Their culinary approach was greatly influenced not only by the local Malay cuisines but also by the Portuguese when they conquered Malacca in the 16th century. I particularly love Nyonya desserts. These beautiful desserts are naturally coloured. Its distinctive tastes come from local aromatic ingredients such as pandan leaves, coconut palm sugar, coconut, banana leaves, glutinous rice flour and rice flour. Tips on making the pulut tai tai I soaked the glutinous rice for an hour only. I find there is no difference if I soak it overnight or only for just an hour. The butterfly blue pea flower tea does not add any distinctive flavours to the rice, it's mainly for decorative and colouring purpose. The coconut milk should be slightly thin and running. If it's too thick, add some water to dilute it. The amount of coconut milk should just cover the rice nicely. Wash and soak the banana leaves in hot water for about... - Published: 2023-09-30 - Modified: 2025-09-07 - URL: https://www.beautifulvoyager.com/low-gi-mooncake-with-white-bean-paste-gluten-dairy-sugar-free/ - Categories: Chinese, Gluten-Free Recipes, Healthy Recipes, Mid-Autumn Festival, Mooncakes, Recipes, Refined Sugar-Free, Vegetarian - Tags: chinese, dairy free, gluten free, mooncake, sugar free - Formats: Image These gluten-free, dairy-free, grain-free, refined sugar-free Low GI Mooncakes not only taste yummilicious, it’s also a much healthier version than the traditional mooncake. It's filled with low GI white bean paste which I made very quickly within 30 minutes. This is the healthiest and fastest mooncake I've ever made! This Low GI Mooncake post may contain affiliate links. Please read my disclaimer. Happy Mid-Autumn Festival, my dear friends! It's the time of the year when we usually gather with beloved families and friends to enjoy mooncakes, tea and appreciate the bright round moon. Kids will play with lanterns in the good old days, these days, the kids in my family will glare into their phones or iPads and play online games together. Mooncakes are typically made with ingredients that are not exactly healthy -- the golden syrup, the amount of sugar added to the thick paste fillings, and etc. In this recipe, I made Low GI Mooncake completely with only low GI ingredients -- both the inside paste filling and the outside crust. I've made a few mooncake alternatives that are gluten-free, dairy-free, refined sugar-free, such as my Osmanthus Goji Jelly Mooncake and my Mango Coconut Jelly Mooncake. This low GI mooncake is gluten-free, dairy-free, refined sugar-free and grain-free. It's also yummilicious, and a much healthier version than the traditional mooncake. I find it amazingly easy and quick to make. The white bean paste is made within 30 minutes, using canned cannellini beans (a great life hack! ), AND it tastes sooooo gooooood! The crust using almond flour, stevia sweetener, salt, coconut oil and egg, is very easy to work with. Since the crust is made with gluten-free almond flour, it’s a lot more flaky and not flexible, but man! The natural flavours of almond shines in this healthy mooncake. Tips on making Low GI Mooncake The white bean paste is actually shiro-an in Japanese. It's a very common bean paste filling used in Japanese cakes such as the beautiful wagashi. Many recipes recommend using the butter beans, and if it's not available, substitute with lima beans or cannellini beans. I can't find the former two in the supermarkets in Singapore. Note: I eventually found canned butter beans in Marks & Spencer. Make the white bean paste in advance (up to 10 days) and chill it in the fridge. Unlike pastes such as sweet potato paste or mung bean paste, the white bean paste actually stay moist and non-flaky after 1 week in the fridge. Since the almond flour does not contain any gluten, it cannot be rolled and shaped like how you would a traditional pastry made of plain flour. That said, when I pressed the almond dough into... - Published: 2023-09-29 - Modified: 2025-10-14 - URL: https://www.beautifulvoyager.com/classic-traditional-cantonese-mooncake-double-yolk-lotus-paste/ - Categories: Chinese, Mid-Autumn Festival, Mooncakes, Recipes, Vegetarian - Tags: baking, chinese, egg, mooncake - Formats: Image The traditional classic Cantonese Mooncake is one of the most commonly known mooncake, characterised by its glossy golden crust, and imprinted with beautiful delicate patterns. In this recipe, I used white lotus seed paste with double yolk, giving it an aromatic contrasting flavour of sweet and savoury in one pastry. This Classic Cantonese Mooncake post may contain affiliate links. Please read my disclaimer. Happy Mid-Autumn Festival to you! This is the time of the year when many bakeries, hotels, and restaurants will be promoting their own signature mooncake flavours. From traditional styled baked classic Cantonese mooncakes with lotus seed paste and salted egg yolks, to the soft and chewy ever-popular snow skin mooncakes with creative fillings such as Ferrero Rocher chocolate, homemade lotus seed paste with yuzu filling, even to the healthy and light version of jelly mooncakes, and my low GI mooncake, businesses and bakers are getting more and more creative with their mooncake creations. In this recipe, I'm making the traditional classic Cantonese mooncakes with white lotus seed paste and double salted egg yolks. The flavours I'm accustomed to since I was little! When is Mid-Autumn Festival The Mid-Autumn festival or 中秋节 is an important Chinese festival that happens on every 15th day of the eighth Lunar month, and this day usually falls within September of the western calendar. On this day, the moon will be the brightest and fullest size, coinciding with harvest time in the middle of Autumn. Families and friends will take this opportunity to gather together and celebrate the festival by eating mooncakes, drinking tea and appreciating the bright round moon. Kids will carry lanterns of different shapes and colours, during the older days, our lanterns are all filled with candles so we have to be careful carrying it so as not to burn the lanterns. The Mid-Autumn Festival was a time for people to enjoy the successful harvest of crops such as wheat and rice. Food offerings were made and offered to honour the moon. The myth of the mooncake festival The story of Chang'e flying to the moon is the most popular and a beautiful ancient myth about the Mid-Autumn festival. Chang'e is also known to many Chinese as the Moon Goddess of Immortality. The story goes this way: Chang'e is the wife of a hero named Hou Yi who was an expert in archery. One year, a big disaster happened to the people causing great harm, there were ten suns rising up to the sky together. To save the people, Hou Yi shot down nine suns, leaving one to provide sunlight to the crops. In appreciation of Hou Yi's bravery, an immortal gave him the elixir of immortality. Chang'e got to know... - Published: 2023-09-06 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/pina-colada-popsicle/ - Categories: Dessert, Gluten-Free Recipes, Ice Cream, Recipes, Refined Sugar-Free, Vegan, Vegetarian, Western - Tags: coconut, dessert, ice cream, pineapple, rum - Formats: Image These Piña Colada popsicles are the ultimate summer treat that's not only naturally vegan and gluten-free, it's super easy to make with just 4 simple ingredients. Or you can also make it non-alcoholic by just omitting the rum. This Piña Colada Popsicle post may contain affiliate links. Please read my disclaimer. If you enjoy sipping tropical cocktails, you will love these easy to make, super yummilicious Piña Colada popsicles. It simply brings you back to memories of lying by the beach, enjoying the warm seabreeze, while slowly savouring glasses of chilled boozy Piña Coladas. Now that's paradise! These popsicles are adapted from the famous cocktail, similar ingredients and process of making it, just pour it into a popsicle mould and enjoy it four hours later, or if you can wait, the next day. If you enjoy making cold treats, do check out my Pumpkin Spice Ice Cream and Green Tea Matcha Ice Cream 抹茶雪糕. To make Piña Colada popsicles, you will only need 4 key ingredients. Fresh pineapples - I like making into a smoothie so the texture is rich and creamy. I also chop some up into smaller bits and add to the popsicle so when I bite into it, there're pineapple chunks I can enjoy. Rum - This alcohol has a lightly sweet aroma. The recipe here uses the Bacari white rum. Coconut milk - You can use the packaged ones which is a convenient choice. Limes - Grate some zest from the limes add a beautiful citrusy tangy flavour to the tropical cold treat. What alcohol do I use in Piña Colada There are many types of rum you can use. This recipe uses the Bacari white rum, I have seen recipes using the brownish type of rums. I'd say get the rum that's affordable for you and easily available. These are some of the rum brands you can try out: BACARDÍ Gold Rum Mount Gay Rum Bumbu Original Rum Ron Zacapa 23 Year Centenario Havana Club Anejo Blanco Malibu Rum Can I make it a non-alcoholic Piña Colada Yes of course you can. Simply by just omitting the rum and just mix the coconut milk and pineapple smoothie, you can a virgin Piña Colada easily! Kids can now enjoy it together with the adults. Watch how to make Piña Colada Popsicle on YouTube https://www. youtube. com/watch? v=mY1pEYzoIuM Pin now, make later Piña Colada Popsicle These Piña Colada popsicles are the ultimate summer treat that's not only naturally vegan and gluten-free, it's super easy to make with just 4 simple ingredients. Or you can also make it non-alcoholic by just omitting the rum. Watermelon popsicle... - Published: 2023-09-01 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/refined-sugar-free-fruit-tarts/ - Categories: Dessert, Recipes, Refined Sugar-Free, Tarts, Vegetarian, Western - Tags: dessert, fruit, sugar free, tart - Formats: Image Create a platter of fruit tarts with all your favourite fruits in bite-size, it's incredibly easy to make, yet refreshingly delectable. I made these lovely tarts with refined sugar alternative, thus making it a healthier version. Which is your favourite fruit on the tart? This Fruit Tarts post may contain affiliate links. Please read my disclaimer. The thing about making pastries, especially those pretty ones, it always seems like the most difficult task that can only be accomplished by professional pastry chefs. Not until I tried making these fruit tarts, that I realised it's really very easy to put together a platter of beautifully glazed fresh fruit tarts that's not only pretty to look at, but also taste super delicious. In fact I had so much fun making them and decorating with the fruits, I made numerous batches in a go. My family, especially my mum who is very careful about sugar intake, and my SO who loves desserts, all gave me a thumbs up. Well that's the best motivation to make them more yummy treats right? How to make fruit tarts The process of making these fruit tarts is really quite simple, as I break it down: Make the pastry cream - I made the vanilla pastry cream and placed it into a piping bag a day before so there's enough time to chill the cream and let the flavour develop fully. This cream is also known as crème pâtissière, which is a thick, rich, and creamy custard. It's made of egg yolk, sugar, and full cream milk. Commonly flavoured with vanilla, thickened by the neutral flavoured corn starch, put to a low heat while whisking it constantly helps deactivate the egg yolk's starch-dissolving amylase. Butter is added at the end to add gloss and flavour. Some recipes use vanilla beans which you need to infuse with the milk by boiling it and steeping it long enough for the vanilla flavour to develop. In this recipe, I used the vanilla extract, thus skipping the step of boiling the milk. I have also used stevia sweetener in place of the sugar which makes it a healthier version. Make the tart shell - I made the tart shell the same day as the pastry cream. The dough can be chilled in the fridge and bake either on the day itself or the next day. It's made of a few simple ingredients - plain flour, stevia sweetener, salt, cold butter and egg. You can mix the ingredients by hand, or using the blitz function of a food processor or a kitchen mixer with paddle attachment. Make the glaze - The glaze is the easiest of all steps.... - Published: 2023-08-22 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/chinese-orange-chicken-air-fryer/ - Categories: Air Fryer, Chinese, Recipes - Tags: air fryer, chicken, chinese, orange - Formats: Image This Air Fryer 🍊 Orange Chicken 🐔is my ultimate go-to dish for meal prep. It’s tangy and savoury and a little bit spicy. The zesty 🍊orange sauce is made with fresh orange juice, honey, rice vinegar, soy sauce, ginger, garlic and chilli flakes. The 🐔chicken breast is tenderised, then air fried to a beautiful golden crispiness. It’s perfect with fragrant 🍚rice! This Air Fryer Orange Chicken post may contain affiliate links. Please read my disclaimer. Orange chicken is never really popular in Southeast Asia. Some restaurants in Singapore may offer it but I do not recall my family or friends ever ordering it whenever we dine out. The Chinese orange chicken is made by deep frying chicken pieces and coating the meat with a tangy orange sauce made from fresh orange juice. The original Chinese version actually uses dried orange peel, thus called 橙皮鸡 or orange skin chicken, it is also not as sweet as the modern version. To make this dish slightly healthier, I made a few modifications. Firstly, using the air fryer to fry the chicken instead of deep frying it, it saves me a lot of oil too. Secondly, I used lean chicken breast meat. As breast meat can be tough, I tenderised it with baking soda for 30 minutes, rinse it off, then coat with salt and corn starch before brushing it with a thin layer of vegetable oil before air frying. The orange sauce is made from freshly squeezed orange juice, full of vitamin C. And even though it's cooked with soy sauce, I added Manuka honey, another good stuff, so the natural sweetness of the fresh orange and honey really makes the dish shine. The harmonious fusion of crispy textures and vibrant zesty flavours is what makes this orange chicken dish so incredibly delicious. In fact, I made a batch in advance and pack into individual lunch boxes with jasmine rice and some tomatoes, making it a meal prep option. We had it for lunch and sometimes dinner during the week, simply by reheating it in the microwave for 3-4 minutes, or transfer it into a pan and warm it over the stove on medium heat. Orange chicken is in fact one of the classic Chinese-American dishes that evolved to accommodate the ingredients available to the Chinese in the United States in the older days, as well as Chinese restaurants adapting the dish to the American palates. And it was precisely in the United States that I realised how popular and commonly available this dish is in Chinese restaurants in Chinatown and the franchising Panda Express. Now, talking about Panda Express, when I was in the US for more than a month at one point of time, I was really craving for Chinese food and was jumping... - Published: 2023-06-24 - Modified: 2026-07-16 - URL: https://www.beautifulvoyager.com/hokkien-bak-chang-chinese-rice-dumplings/ - Categories: Chinese, Dragon Boat Festival, Featured, Glutinous Rice, Recipes - Tags: bak chang, chinese, glutinous rice, rice dumplings - Formats: Video Here's a detailed guide to making delicious Hokkien Bak Chang aka Chinese Rice Dumplings that's chock-full of savoury goodness and infused with the signature five-spice powder. Happy Dragon Boat Festival, y'all! This Bak Chang / Rice Dumpling / Zong Zi post may contain affiliate links. Please read my disclaimer. Happy Dragon Boat Festival, my dear readers! It's the time of the lunar year, when families make glutinous rice dumpling, aka bak chang (in Hokkien) or joong (in Cantonese) or zongzi (in Chinese 粽子), and retailers and restaurants start selling beautifully packaged ones that you can gift families and friends. The Hokkien bak chang is quite commonly found in many food stalls, even outside of the Dragon Boat Festival season. I have below a detailed step-by-step recipe of how to make this delicious, meaningful Chinese rice snack. It's chock-full of savoury goodness, albeit also quite fattening, but hey it's once a year season to eat rice dumplings, so why not? What is zong zi? The zong zi (in Chinese) or commonly called bak chang (in Hokkien) in Singapore is a traditional Chinese rice dish made by wrapping flavourful glutinous rice with bamboo leaves. The rice is stuffed with savoury ingredients such as pork belly, chestnuts, salted egg yolks, mung beans, black eye peas, mushrooms, spicy dried shrimps (hae bee hiam), or even candied winter melon strips, depending on which type of rice dumplings you got. It is then boiled for hours until cooked. The fillings can be savoury or sweet or a combination of both. What are the different types of bak chang? I created an infographic below, so you can see in pictorial form the main differences between each. Each dialect group has their own way of making the rice dumpling and each has a signature flavour. Nevertheless, they are all delicious. Hokkien and Nonya kueh chang are the most popular and easy to buy, even outside of the Dragon Boat Festival season, in Singapore. Check out my Osmanthus Red Bean Zongzi 桂花红豆粽子 recipe, which surprises me as I didn't think I'd like sweet dumplings as much as the savoury ones. Share this Image On Your SitePlease include attribution to https://www. beautifulvoyager. com/ with this graphic. Origin of Rice Dumplings: It all started with a Chinese poet and government advisor Rice dumplings were said to be made during the Dragon Boat Festival as a food offering to honour the late poet and patriot Qu Yuan (屈原) during the ancient Chinese Zhou dynasty. Also known as 端午节 in Chinese, it falls on the fifth day of the fifth month of the lunar calendar.... - Published: 2023-06-02 - Modified: 2026-01-23 - URL: https://www.beautifulvoyager.com/chinese-turnip-cake-lo-bak-go-steamed-pan-fried/ - Categories: Chinese, Dim Sum, Lunar New Year, Lunar New Year Classics, Recipes - Tags: chinese, dim sum, lo bak go, radish cake, turnip cake - Formats: Image Chinese Turnip Cake or Lo Bak Go in Cantonese is a well-loved dim sum dish that is served steamed or pan fried. Either way, both are super delicious. While it can be laborious to make, it's really worth the effort as homemade turnip cake is loaded with lots of radish, lap cheong and all the yummy goodness. This Turnip Cake / Lo Bak Go post may contain affiliate links. Please read my disclaimer. The Chinese turnip cake, we sometimes called radish cake, or lo bak go (萝卜糕) in Cantonese is a typical dim sum dish served in Chinese dim sum restaurants. This delicious savoury cake can be served steamed or pan fried and crrispy. This recipe makes both versions. First you steam the turnip cake which can be served as is and it tastes perfect with sweet soy sauce or chilli sauce. Then cut it to an inch thickness and pan fried it till crispy and served with chilli sauce. Either way, both versions are super delicious. I love making my own turnip cake at home, I can add as many of my favourite ingredients as I like it, that means more turnip, more Chinese sausage. The commercial ones you get from restaurants are usually full of flour and you get very little of the key ingredients, especially turnip. While it can be laborious to make, it's really worth the effort and time as you get the real deal out of this homemade turnip cake. What are the ingredients for Chinese Turnip Cake Chinese turnip (萝卜) or sometimes termed as daikon in supermarkets is the key ingredient in this recipe. It's a whitish long root vegetable with a green leafy top, as you can see from the picture below. It's quite solid heavy, an indication of high water content and its freshness. I used about 700g in this recipe and you can use a slightly bigger or smaller one. Chinese sausage or lap cheong (腊肠) in Cantonese lends some smokiness, and sweet savoury bites to the turnip cake. I used two in this recipe and my mummy thinks it's too sweet and a tad too much. But feel free to reduce it to using only one or one half. I do enjoy the tiny bites embedded in the lo bak go though. Dried shiitake mushrooms and dried shrimps are typical Asian dried goods you can easily get from supermarkets or Asian grocery stores. Be sure to hydrate them in water for 15-30 minutes until they softened. Shallots are the only aromatics in this recipe that's sauted together with the dried mushrooms and shrimps. Rice flour and corn starch are the 'glue' that gels the turnip and other ingredients together. Do not confuse this with glutinous rice flour. Rice flour... - Published: 2023-05-20 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/15-minute-tomato-tofu-egg-drop-soup/ - Categories: 15-minute Recipes, Chinese, Recipes, Soup - Tags: chinese, egg, healthy, soup, tofu, tomato - Formats: Image Full of nutrition and so so homely, you can make this delicious tomato tofu egg drop soup in just 15 minutes. This Tomato Tofu Egg Drop Soup post may contain affiliate links. Please read my disclaimer. This tomato tofu egg drop soup 番茄豆腐蛋花汤 is one of the easiest and quickest soup anyone can make in less than 15 minutes. It's also packed with nutrition and flavours and only requires a few simple ingredients. This is a variation of the very simple 10-minute egg drop soup I have posted earlier, just additional steps of sautéing the tomatoes in aromatics, and adding silken tofu to the soup. The same ingredients using tomatoes and eggs can also be cooked into this simple quick dish, Tomato Egg 15-Minute Stir-Fry. I love making this and eat it with steamed rice, as I will always have tomatoes and eggs in my fridge. Ingredients to make Tomato Tofu Egg Drop Soup Using quality ingredients is vital for cooking. Here's a simple list of ingredients used in this recipe: Tomatoes - I tend to prefer using red juicy ripened heavy tomatoes in my cooking. The tomatoes should be rather firm to touch yet tender enough to bounce back when pressed. Eggs - Since eggs are one of the main ingredients in this recipe, be sure to use fresh high quality eggs. To create the beautiful thin threads of the 'egg flower' pattern, beat the eggs with a bit of water, and while the broth is boiling, slowly pour the beaten eggs in, in a slow stream, while gently stirring the broth in a singular direction. This way the 'egg flower' pattern will turn out nicely. Silken tofu - Use the softest, silkiest tofu you can find. Drain off the water from the packaging as much as possible. Cut it into cubes and add it to the soup at the very end. Aromatics - Use a mixture of grated garlic and garlic, sauté them in cooking oil until aromatic. Then add chopped tomatoes. This combination brings out the best of the aromatics and the tomatoes. Stock - I used chicken stock in this recipe. Other types of stocks are also alright, such as fish stock, vegetable stock, pork stock or just water will do too. Seasonings - Just simple salt and white pepper powder are good enough to give the soup enough flavours. Watch how to make Tomato Tofu Egg Drop Soup on YouTube https://www. youtube. com/watch? v=oGB7sHGL0zc Pin now, cook later 15-minute Tomato Tofu Egg Drop Soup 番茄豆腐蛋花汤 Full of nutrition... - Published: 2023-05-03 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/superfood-collagen-yoghurt-bowl/ - Categories: 15-minute Recipes, Collaborations, Gluten-Free Recipes, Healthy Recipes, Recipes, Vegetarian, Western - Tags: collagen, fiestafriday, superfood, yoghurt bowl - Formats: Image Here's a nutrient-rich superfood collagen yoghurt bowl that is quick and easy to put together. Just add your favourite fruits and toppings. This Yoghurt Bowl post may contain affiliate links. Please read my disclaimer. Here's a nutrient-rich superfood collagen yoghurt bowl that is quick and easy to put together. All you need is less than 10 minutes before you can enjoy a nutritious bowl of yumminess. This recipe post is a collaboration with New Moon, using their newly launched New Moon Daily Collagen powder. How to make yoghurt bowl The steps are really simple and requires no cooking. Just put together a bowl of chilled Greek yoghurt, add on your favourite fruits and toppings, in this recipe, I added two tablespoon of collagen powder, one banana, a cup of raspberries and two beautiful red kiwis. Then add on peanut butter, chia seeds and rolled oats. The yoghurt bowl is not only healthy and delicious, it's also a really pretty bowl of goodness packed with protein, healthy fats, fibre, vitamins and carbs. What can I add to the yoghurt bowl The toppings you can add are very versatile. I would say add ingredients that you like for a start. Berries are great sources of antioxidants, vitamin C, fibre and yet are low in calories. Chocolate can also be added to replace or complement the peanut butter. I'd choose dark chocolate over milk chocolate as I prefer the chocolate to be less sweet. I see many recipes adding granola and nuts so these are definitely great options. Sometimes I add strawberry or banana flavoured protein powder to the yoghurt and chill it, so it taste like creamy melted ice cream. The tip here is to use Greek yoghurt as the tartness is a great contrast to the sweet flavoured protein powder. Of course, if you prefer using plain vanilla yoghurt or fruit flavoured yoghurt, that works too but I'll avoid using toppings that are too sweet. Watch how to make Yoghurt Bowl on YouTube https://www. youtube. com/watch? v=t0ailQEDSN4 Pin now, make later Superfood Collagen Yoghurt Bowl Here's a nutrient-rich superfood collagen yoghurt bowl that is quick and easy to put together. Just add your favourite fruits and toppings. 1 cup Greek yoghurt1 cup fresh raspberries (washed)2 kiwis1 banana1-2 tbsp chia seeds1-2 tbsp oats2 tbsp peanut butterFresh mint (for garnish)1-2 tbsp collagen powder Peel the 2 kiwis and 1 banana. Cut into thin slices. Add 1-2 tbsp collagen powder to 1 cup Greek yoghurt. Place the 1 cup fresh raspberries, kiwis and banana on one side. Top... - Published: 2023-04-23 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/classic-pad-thai/ - Categories: Noodles, Recipes, Seafood, Thai - Tags: pad thai, rice noodles, thai food - Formats: Image Here's a quick and easy recipe on how to cook classic Pad Thai, a popular Thai street food stir fry rice noodles. This Pad Thai post may contain affiliate links. Please read my disclaimer. Pad Thai (or Phat Thai or Phad Thai) is a popular typical Thai stir fry rice noodles that can be found in Thai restaurants and in street food stalls, alike. The cooking process is quick and easy, though preparing the ingredients take a bit of time in advance. I find many Thai restaurants have their way of making Pad Thai, some make it sweet and soggy, some make it dry and clammy. I love Pad Thai cooked with loads of bean sprouts, chives, firm tofu, prawns, with a bit of wok-smokiness (we called that 'wok hey' in Cantonese). The taste should not be overly sweet, or sour or salty, it should be a balance of sweet-savoury-sourish flavours. Key ingredients to make Pad Thai Dried rice noodles are the main carbohydrates in this dish. This is perhaps the most time consuming part of the recipe as it takes a long time to hydrate the rice noodles in room temperature water. Unlike rice vermicelli which takes about 15-30 minutes to soften from soaking, medium sized rice noodles take about an hour. Some brands might suggest that you boil the rice noodles to soften it, but I find it makes the noodles more vulnerable to breaking when stir frying, so you need to mindful of that during cooking. The 'softness' of the hydrated rice noodles should be opaque white, not overly soft and still a little firm. If you are in a rush to cook the rice noodles, you can soak them in hot water for a shorter period of time, but be careful not to oversoak it for the same reason the rice noodles might turn too soft and breaks easily when cooked. When cooking Pad Thai, the rice noodles will soak up the sauce and soften even more. Aromatics in this recipe include garlic, shallots, dried shrimps and preserved turnip (we called it cai po 菜脯). The preserved turnip might be quite salty, even thou the packaging says sweet preserved turnip. The seasoning sauce in this recipe is adjusted to accommodate the saltiness of the preserved turnips. If this ingredient is not available, it can be omitted. Pad Thai typically contains firm tofu (we called it tau kwa in Southeast Asia) and another meat protein. For the tofu, either firm tofu or extra firm tofu are fine. Simply put into cubes... - Published: 2023-04-01 - Modified: 2024-10-30 - URL: https://www.beautifulvoyager.com/air-fryer-prawn-paste-chicken-har-cheong-gai/ - Categories: Air Fryer, Chinese, Recipes, Singapore & Malaysia - Tags: air fryer, chicken, chinese, prawn paste - Formats: Image Crispy on the outside, juice on the inside, this Air Fryer Prawn Paste Chicken (Har Cheong Gai 虾酱鸡) is a delicious and uniquely flavoured popular fried chicken dish in Singapore. This Air Fryer Prawn Paste Chicken post may contain affiliate links. Please read my disclaimer. Har cheong gai (虾酱鸡) or literally translated as prawn paste chicken is a very popular fried chicken dish in Singapore and you can easily find this dish on the menu of most zi char stalls (煮炒, literally translated as cook and fry). Zi char stalls are local eateries that serve a wide range of Chinese or local starters, mains, seafood, meat, vegetables, soups, rice and noodles, as well as the cheaper versions of some restaurant specialties. In this recipe, I'm using the air fryer to make prawn paste chicken instead of deep frying it in a pot of oil, making it a healthy version of the dish. Har cheong gai is made mainly with fermented prawn paste (虾酱), or shrimp sauce. This prawn paste is different from the one used for making rojak, another delicious local salad dish. This Chinese style type of paste can be bought from the supermarkets and Asian grocery stores. It has a rather pungent smell and a greyish pink colour. Use this smooth paste to marinate the chicken overnight and the result is a delicious and uniquely flavoured dish of fried chicken. Tips on cooking Air Fryer Prawn Paste Chicken (Har Cheong Gai) The fermented prawn paste (虾酱) is quite salty so there is no need to add additional salt to the marinade. And also refrain from adding too much of the paste to marinate the chicken. The corn starch is meant to coat the chicken for the crispiest skin. You can use a combination of plain flour with corn starch or you can use only corn starch, like in this recipe. Take note that corn starch is a fine white powdery looking flour and is different from corn flour which is yellowish in colour. However in Asia or in Singapore, it’s not uncommon that corn starch is sometimes referred to as corn flour. Coat the marinated chicken with a thin layer of corn starch, then a thin layer of cooking oil. This is so that the corn starch will form a nice layer of crispy crust around the chicken, otherwise the corn starch will taste 'flour-ish' when cooked. You will commonly find zi char stalls using chicken wings to make this dish. In this recipe, I used chicken thighs as I like the meatiness of this part. I marinated the chicken... - Published: 2023-03-28 - Modified: 2024-01-15 - URL: https://www.beautifulvoyager.com/10-minute-egg-drop-soup/ - Categories: 15-minute Recipes, Chinese, Recipes, Soup - Tags: chinese, egg, soup - Formats: Image 10 minutes are all you need to get this delicious, nutritious Egg Drop Soup ready for dinner. Only 6 ingredients are required. This Egg Drop Soup post may contain affiliate links. Please read my disclaimer. This 10-minute egg drop soup is the ultimate quick and easy comfort food soup. It's rich, smooth, full of flavour and nutrients, and so easy to put together. This is one soup that I'll never order when I go to a Chinese restaurant, because it's too simple to be paying restaurant price. With just a few main ingredients, you can also get dinner ready and complete with a warm bowl of soup on the table. How to make egg drop soup The steps are easy. It will help to get all the ingredients ready around the stove. Stock - I used chicken stock in this recipe but you can always replace it with vegetable stock, fish stock, beef stock, pork rib stock or use bouillon cubes added to water to make stock. Another two of my favourite ways of making stock is using miso paste, or dried kelp, they are not only nutritious but full of umami flavours. Corn starch slurry - This is meant to thicken the soup, but it's completely optional. My mummy would usually opt not to use it and just thicken it with more eggs. Take note that corn starch is a fine white powdery looking flour and is different from corn flour which is yellowish in colour. However in Asia or in Singapore, it's not uncommon that corn starch is sometimes referred to as corn flour. Seasoning - Just basic salt and white pepper powder will do the work. However if the stock is tasty enough, you can omit the salt, I'd say do a test taste before adding the seasoning. Spring onion - This is used mainly for garnishing, it's nice to have some green in the all egg soup. There are many different variations that you can make from egg drop soup, such as adding tomato and tofu, adding minced pork (one of my mummy's regular soup), adding seaweed. If you look soup, do check out my other soup recipes: Dairy-free Ginger Roasted Pumpkin Soup or Miso Beetroot Soup. Watch how to make egg drop soup on YouTube https://www. youtube. com/watch? v=KkT2jybIBcY Pin now, cook later 10-minute Egg Drop Soup 蛋花汤 10 minutes are all you need to get this delicious, nutritious Egg Drop Soup ready for dinner. Only 6 ingredients are required. 2 large eggs (room temperature)2 cups chicken stock... - Published: 2023-03-24 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/red-glutinous-rice-wine-chicken-mee-sua/ - Categories: Chinese, Noodles, Recipes - Tags: chinese, glutinous rice wine, red wine, vermicellli - Formats: Image The red glutinous rice wine chicken mee sua (红糟鸡面线) is a traditional Foo Chow (福州) dish that is typically served during Chinese New Year or birthdays. It's made with red glutinous rice wine, chicken, ginger, sesame oil and served with mee sua. This Red Glutinous Rice Wine Chicken Mee Sua post may contain affiliate links. Please read my disclaimer. The red glutinous rice wine chicken mee sua (红糟鸡面线) is a Foo Chow (福州) traditional dish that is typically served during Chinese New Year or birthdays. Thou I am not a Foo Chow, my family is not new to this rich flavourful dish. So when Jessie, my good friend from long time ago gifted me with her homemade red glutinous rice wine and lees, I have to make this dish. The steps to making the red glutinous rice wine chicken dish mee sua is similar to that of making the chicken dish (without mee sua). You basically add a bit more broth to the gravy and serve it with mee sua. It's ultra delicious, even though I am not a big fan of mee sua but the taste is fantastic and I find myself scooping for more. What is red glutinous rice wine? You can make red glutinous rice wine by fermenting cooked white glutinous rice mixed with red yeast rice, and Chinese red yeast for about 30 days. Gas bubbles will be released during the fermentation process and then, the wine will be produced over time. Housewives of yesteryears used to make glutinous rice wine in the secrecy of their home. They need to make sure they make it in a good mood and only say things that are auspicious and positive, as it's believed that any negative vibes will spoil the wine they make. And secrecy because making alcohol at home is not a very legal thing to do in those days. Are there health benefits to red glutinous rice wine mee sua? One of the most common health benefits goes to recovery for women who are undergoing confinement, the important one-month period right after giving birth to a child. The confinement diet focused on supporting the new mummy's recovery while protecting both mummy and baby from falling ill. This red glutinous rice wine chicken mee sua recipe is made with sesame oil, chicken, and ginger, when combined in cooking delivers 'heaty' properties that a confinement mummy will need. Even people who didn't give birth and men (the guys in our family) love this dish. We have cooked it many times and my family guys and girls all enjoyed it. Speaking of confinement food, do check out my mummy’s recipe on Pig’s Trotter... - Published: 2023-03-16 - Modified: 2025-06-02 - URL: https://www.beautifulvoyager.com/lo-mai-gai-chinese-glutinous-rice-chicken/ - Categories: Chinese, Dim Sum, Glutinous Rice, Recipes - Tags: chinese, glutinous rice, lo mai gai - Formats: Image Lo Mai Gai (糯米鸡) or glutinous rice chicken is a well-loved classic dim sum dish served in Cantonese dim sum restaurants during yum cha. It's a delicious savoury bowl of tender sticky rice steamed with chicken, mushrooms, Chinese sausage, and sometimes salted egg yolk. This Lo Mai Gai post may contain affiliate links. Please read my disclaimer. What is Lo Mai Gai Lo Mai Gai (in Cantonese), literally translated as "glutinous rice chicken" or 糯米鸡 in Chinese is a classic dim sum dish served in Cantonese dim sum restaurants during yum cha (in Cantonese and literally means "drink tea" / 饮茶). It's a delicious savoury bowl of tender and sticky glutinous rice steamed with chicken, mushrooms, pork belly, Chinese sausage, and sometimes salted egg yolk. It's common presented in a single-bowl portion or wrapped in dried lotus leaf. Lo mai gai is also sometimes called the zan zyu gai, which means "pearl chicken" in Cantonese or 珍珠鸡, or lotus leaf rice (荷叶饭). How to make Lo Mai Gai Making the lo mai gai requires a few steps which may be quite time-consuming, in Singapore and Malaysia, it's very convenient and easy to buy these little bowl of rice snacks in food courts, supermarkets or restaurants. But making it is a whole new different level, especially if you would like to add more ingredients to it. You will need glutinous rice, or otherwise known as sweet rice or sticky rice. Glutinous rice is quite a common staple ingredient used in many Chinese dishes, such as Hokkien Bak Chang (Chinese Rice Dumplings) 福建咸肉粽, this Lunar New Year Abalone Lotus Leaf Rice, and even a sweet dessert like the Thai Mango Glutinous Rice. Any other rice such as basmati rice, short grain rice (Japanese rice used for sushi), jasmine rice will not yield the same sticky texture. Glutinous rice requires more time to prepare as it requires at least 6 hours of soaking to make it soft after steaming. I usually soak the rice overnight. Dried mushrooms are usually used and it's a great source of the umami flavour. In this recipe, I opted to use fresh Shiitake mushrooms as I love fresh mushrooms. For the chicken, skinless and boneless thigh meat will be ideal due to its tender texture. If you prefer to leave the skin on, you can do that too. The chicken is marinated with Chinese wine, oyster sauce, fish sauce, sesame oil, white pepper, grated ginger and corn flour, as you can see, these are great sauces to marinate meat for Chinese cuisine. Most lo mai gai you find in commercial outlets will not have salted eggs. In this recipe, I used the salted... - Published: 2023-03-15 - Modified: 2026-01-23 - URL: https://www.beautifulvoyager.com/how-to-wrap-dumplings-in-12-easy-ways/ - Categories: Chinese, Dim Sum, Lunar New Year, Lunar New Year Dumplings, Mid-Autumn Festival, Recipes, Winter Solstice - Tags: chinese, dumplings - Formats: Image Learn the 12 super easy failproof methods on how to wrap Chinese dumplings using store bought dumpling wrappers. Here is an easy-to-follow pictorial and video guide on how to wrap dumplings in 12 simple ways. How to wrap dumplings in 12 ways: 1. Half-moon shape This is the easiest shape of all. Many of the other shapes are derived from this shape. 2. Half-moon shape with fan-folds This shape is a variation of the half-moon shape, we play with making random pleats on the edge. 3. Half-moon ruffles shape This shape is a variation of the half-moon shape, we use a wet fork to seal the edges and randomly fold the edge into ruffles. 4. Ingot shape This shape is another variation of the half-moon shape, just need to fold in the bottom and stick the two sides together. 5. Two-pleats shape This is a simple pattern by making inward pleats on both sides of the dumpling. 6. Four-pleats shape This four-pleats shape is made by making 2 in-let folds on both sides of the dumplings. 7. S-pleat shape This is a deviation of the four-pleats shape. The 2 in-let folds are made on the front and back sides of the dumplings. 8. Six-pleats shape Check out my potsticker dumpling post using this shape. 9. One-way pleats shape This is one of my favourite shape as it's easier to fold and works well for pan-fried or steamed dumplings. 10. Rectangular shape One of the easiest dumpling shape to fold, just by sealing the edges together. 11. Square shape Another easy dumpling shape to make, a variation from the rectangular shape. 12. Triangular shape Another easy dumpling folding shape, just by pressing and sealing 3 sides together. Watch the 12 super easy failproof methods to wrap Chinese dumplings on YouTube https://www. youtube. com/watch? v=mLSzkGMFO7w Tips on how to wrap dumplings using store bought wrappers I used gyoza wrappers in this recipe. You can also use wonton wrappers, just bear in mind the wrappers are is squarish in shape and much thinner than the other dumpling wrappers. You can cut the square wonton wrappers into circles using a large cookie cutter. Store bought wrappers are more rigid, drier, and overly floured as compared to homemade wrappers. Try to use the less floured side as the inside of the dumpling. If you are wrapping dumplings for the first time, place lesser filling on the wrapper. However as the wrappers are rigid, avoid over stuffing with filling. Dab some water on the... - Published: 2023-03-03 - Modified: 2026-01-23 - URL: https://www.beautifulvoyager.com/chinese-potsticker-dumplings-guo-tie/ - Categories: Chinese, Dim Sum, Lunar New Year, Lunar New Year Dumplings, Mid-Autumn Festival, Recipes, Winter Solstice - Tags: chinese, dumpling, momo, pork, potsticker - Formats: Image These Chinese Potsticker Dumplings are the ultimate comfort food! They are easy and fun to make, quick to cook and delicious as the main or side snack. This Potsticker Dumpling post may contain affiliate links. Please read my disclaimer. The first time I made Chinese potsticker dumplings was with my mother. We made a batch and froze part of it, and cooked up the rest for our family reunion dinner. I remembered it was so delicious we finished all up, each of us eating more than 10 dumplings. A friend from China I met years ago once invited me to her home and we handmade the dumpling wrappers from scratch, the dumplings we made were steamed and we had a great time hanging out just making and eating dumplings. Dumplings to me are really great comfort food you can bond with your family and friends over, having fun conversations while making it and then savouring it together warm and wholesome. There are many types of dumplings (饺子), it's basically an umbrella term for a piece of dough, either filled with meat or vegetables, or comes with no fillings (not so common). Dumplings are cooked by steaming (蒸饺), or pan-frying (煎饺), or boiling (水饺), and then served with dipping sauce. It's a huge part of the Chinese culture, and it comes in different names and form factors: Huntun (馄饨) or wanton (云吞) or chaoshou (抄手) - dumplings filled with meat, vegetables or seafood. People from Northern China named this huntun (馄饨) and typically boil and serve it in a savoury hot broth. It is believed that all other varieties of dumplings are derived from the huntun. People from the Sichuan province in China call these chaoshou (抄手), they are boiled and then served in chilli oil. The Cantonese calls this wanton (云吞), which is either boiled and served in soup, or deep-fried and served with condiments. Comparably, the wanton features the thinnest skin and smallest size, and is eaten more like a snack added to a main noodle dish while the other varieties may come in bigger sizes and be eaten as a meal. Shuijiao (水饺) - dumplings filled with meat or vegetables that are boiled and served either with condiments or in a savoury broth. This type of dumpling usually comes in a crescent moon shaped. Soup dumplings (xiao long bao 小笼包) - round dumplings filled with meat or vegetables and steamed. These are eaten by scooping it onto a Chinese spoon, biting off the top of the dumpling and slurping the soup within the dumping before eating... - Published: 2023-03-01 - Modified: 2026-01-23 - URL: https://www.beautifulvoyager.com/tang-yuan-chinese-glutinous-rice-balls-with-peanut-and-black-sesame-filling/ - Categories: Chinese, Dessert, Dim Sum, Gluten-Free Recipes, Lunar New Year, Lunar New Year Dumplings, Lunar New Year Sweets, Mid-Autumn Festival, Recipes, Tong Sui (Sweet Soups), Vegetarian, Winter Solstice - Tags: black sesame, chinese, dessert, fiestafriday, glutinous rice, peanut, vegan - Formats: Image Tang yuan or Chinese Sweet Glutinous Rice Balls 汤圆 is an auspicious food served during the major Chinese festivals. In this recipe, learn how to make the peanut and black sesame filling, the multi-coloured tang yuan, and the osmanthus goji tea broth. This Tang Yuan post may contain affiliate links. Please read my disclaimer. Tang Yuan 汤圆 is a Chinese sweet treat typically served in ginger sweet syrup during major Chinese festivals. The eating of tang yuan symbolises harmony, togetherness and reunion. In Chinese, the pronounciation 团团圆圆 (tuan tuan yuan yuan which literally means grouping or gathering and roundness) also signifies happy reunion with family and loved ones. Tang yuan originates from southern China with over 2,000 years of history. It's called yuan xiao 元宵 in northern China. They are very similar, both made of glutinous rice, shaped like a ball and stuffed with fillings. The size varies from that of a marble (usually without filling) to the size of a ping pong ball. Tang yuan can be filled with sweet or savoury fillings and are served in thin broths or soups, while yuan xiao is usually stuffed with sweet fillings and served in a thick soup. Tang yuan with peanut and black sesame mixed filling When is tang yuan eaten? Tang yuan is typically eaten with family and loved ones during the Chinese Lantern Festival, Winter Solstice, Lunar New Year and other important festivals and family gatherings. The Chinese Lantern Festival falls on the 15th day of the Lunar New Year, which is also the last day of the Lunar New Year 15-day celebration, and marks the first full moon after the Spring Festival and of the Lunar New Year. The Chinese named this day as 元宵节 (yuan xiao jie), which means the "first night of the full moon". In Singapore, this day is commonly called the 'chap goh mei', meaning the night of the 15th day in Hokkien. And Singaporean Chinese will have their last round of family reunion dinner together on this night, serving tang yuan as desserts after dinner. Tang yuan is also served during the Winter Solstice festival, a time for families to get together. Winter Solstice (冬至 dong zhi which literally means the arrival of winter) happens just before Christmas, when the night is the longest and day shortest in the northern hemisphere. Families not only come together to make and eat tang yuan, popular activities include worshipping the heaven and ancestors, making rice wine (during the ancient times), making and eating dumplings. Because of its auspicious symbolisation, this dish is sometimes also served during weddings and dinners whenever the family or loved ones are reunited. What is... - Published: 2023-02-27 - Modified: 2025-03-21 - URL: https://www.beautifulvoyager.com/din-tai-fung-cucumber-salad/ - Categories: Chinese, Dim Sum, Recipes, Salad, Vegan - Tags: chinese, cucumber, salad, spicy - Formats: Image Replicating the popular Din Tai Fung spicy cucumber salad, it's simple yet full of that sweet spicy tangy flavours that's perfect as a starter or pairing with beer. This Din Tai Fung Cucumber Salad post may contain affiliate links. Please read my disclaimer. Whenever Din Tai Fung is mentioned, it'll always remind me of their signature soup dumplings (xiao long bao 小笼包), Steamed Shrimp and Pork Shao-Mai (烧卖), beef noodle soup (牛肉面), and their refreshingly crunchy spicy cucumber salad (辣味黄瓜). So here I am replicating the delicious crunchy Din Tai Fung Cucumber salad. This Asian cucumber salad dish is very simple, yet flavourful. It's the perfect summer starter and immediately opens your appetite for bigger meals. It's also great for pairing with beer over friends' gatherings. Think about perfectly crisp cucumbers marinated in spicy sweet and tangy vinegar seasoning. It's quick and easy to make, I usually make a batch a day in advance and let the flavours develop fully before savouring it the next day. Not to mention, this cucumber salad is low in calories and full of natural goodness, not only from the cucumber but also from the immune-boosting garlic. What is Din Tai Fung? Din Tai Fung is a world-renowned Taiwanese restaurant chain with outlets in most countries and cities, I actually first heard of them in Shanghai, China and we would go out in the cold near midnight after rounds and rounds of work meetings, and treat ourselves to their soup dumplings (小笼包) and their crab meat soup dumplings (蟹肉小笼包). That was when I took notice of this restaurant brand and the delicious soup dumplings they served. And when they first opened in Singapore, there were long queues of people waiting to try their famous dishes. Even after opening several outlets in Singapore, and after so many years, their restaurants are always fully-packed with long queues of people waiting to be seated, especially during the weekends. Sometime in 2010, their Hong Kong Branch was awarded one Michelin Star. This is a highly respected culinary honour and it further propelled their popularity in the culinary world. Tips on making the Din Tai Fung cucumber salad There are a lot of recipes out there using Persian cucumbers. You might not be able to find this specific type of cucumbers in your grocery stores. Crunchy cucumbers such as mini cucumbers or Japanese cucumbers all work in this recipe. As you can see from the pictures, I kept the skin on. I do know some friends who would prefer to peel off the skin but if you wash it... - Published: 2023-02-24 - Modified: 2025-01-27 - URL: https://www.beautifulvoyager.com/chestnut-paste-filling/ - Categories: Chinese, Gluten-Free Recipes, Paste filling, Recipes, Refined Sugar-Free, Vegan, Vegetarian - Tags: chestnut, kueh, paste filling - Formats: Image This chestnut paste has an unassumingly mild and earthy sweetness, makes a fantastic paste filling for kuehs, breads and cakes. This chestnut paste filling is one of my favourite paste filling, surprisingly. I said it because even though I love eating roasted chestnut, but it's hard to imagine the taste of it as a paste filling in ang ku kuehs or bread or cakes. I used it recently to make pumpkin ang ku kueh and fell in love with this paste filling. It has an unassumingly mild and earthy sweetness, complementing the chewy pumpkin ang ku kueh skin perfectly. Ingredients used are really simple, here's the checklist: Chestnuts - I didn't buy raw chestnuts to roast, it's really too much work. I used store bought ready-to-eat type which is already coated with a little sugar. Monk fruit golden sweetener - this is a healthier alternative to brown sugar, it's natural and unrefined. Vegetable oil - to grease the paste, making it smoother. Water - added to the chestnut during blending so it's easier to blend. Salt - to elevate the taste of the paste. How to make chestnut paste Chop the chestnuts into smaller pieces Blend in a blender with some water Fry with vegetable oil in a non-stick pan over low heat, adding monk fruit sweetener. Fry until the paste turns smooth and thick. The whole process takes about 15-20 minutes. Make sure you use a good non-stick pan so it makes the frying process much easier and manageable. How to store chestnut paste I made this in advance and store it in my freezer for a few months. It will keep well in the chiller for about 2 weeks and freezer for up to 3 months. Be sure to thaw it well before using it. If the chestnut paste looks dry or watery, just add a bit of oil and fry it over low heat in a non-stick pan to make it the right texture again. Check out other paste filling recipes Check out my other paste filling recipes, many of these are made with Monk fruit or Stevia sweetener, making them a healthier snack version from the original recipe: Mung Bean Paste Filling (Sugar-Free) 无糖绿豆蓉 2-Ingredient Peanut Paste Filling for Ang Ku Kueh 自制花生馅 Pandan Coconut Filling for Nonya Kueh and Breads 香兰炒椰丝 Watch how to make chestnut paste on YouTube https://www. youtube. com/watch? v=2bXPQfq7b-g Chestnut Paste 甘栗馅 This chestnut paste has an unassumingly mild and earthy sweetness, makes a fantastic paste filling for kuehs, breads and... - Published: 2023-02-24 - Modified: 2026-07-21 - URL: https://www.beautifulvoyager.com/pumpkin-ang-ku-kueh-with-chestnut-paste-filling/ - Categories: Chinese, Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia, Vegan, Vegetarian - Tags: ang ku kueh, chestnut, pumpkin, steam - Formats: Image These pumpkin ang ku kueh filled with chestnut paste has a mild earthy sweet aroma and makes a perfect gluten-free, refined sugar-free, vegan-friendly snack. This Pumpkin Ang Ku Kueh post may contain affiliate links. Please read my disclaimer. If you have been following my kueh recipe series, you will see many ang ku kueh recipes. I love eating ang ku kuehs, it's chewy, mildly sweet and the filling complements with the mochi-like skin very well. Ang ku kueh is a very popular local sweet snack. It's commonly found in local bakery, snack shops and food courts. In this variation of any ku kueh, I'm making the pumpkin ang ku kueh with chestnut paste. I'm really surprised how delicious the chestnut paste tastes with the pumpkin flavoured skin. On its own, it taste like just rough chestnuts, but after wrapping and steaming it, the earthy sweet fragrance really pleases the tastebuds. It's difficult to describe accurately, you have to give it a try yourself. As like my other ang ku kueh recipes, the use of Monk fruit sweetener in this pumpkin ang ku kueh recipe makes it refined sugar-free. And of course the use of glutinous rice flour makes it gluten-free as well. This recipe is perfect for vegetarians and vegans too. I happened to have a wooden mould I bought long time ago at a discounted rate, it's in the shape of a cute round maize. I guess it's limited edition so I can't find it anywhere else now. You can use similar wooden moulds like this cute tortoise design or this traditional longevity peach design. Learn how to make Pumpkin Ang Ku Kueh with Chestnut Paste Filling on YouTube https://www. youtube. com/watch? v=QMQrPDUSHa4 Check out other kueh recipes If you love Nyonya snacks and kuehs like me, do check out these recipes, many of these recipes are gluten-free, eggs-free and made with Monk fruit or Stevia sweetener, making them a healthier snack version from the original recipe: Pumpkin Ang Ku Kueh with Purple Sweet Potato Filling 紫薯馅金瓜红龟粿 Ang Ku Kueh (Red Tortoise Cake 红龟粿) Ang Ku Kueh with Mung Bean Paste Filling (Red Tortoise Cake 绿豆蓉红龟粿) Pandan Coconut Ang Ku Kueh (Red Tortoise Cake 香兰椰丝红龟粿) Dadar Gulung (Kueh Dadar 香兰椰丝卷) Ondeh Ondeh Kueh Ubi Kayu 蒸木薯糕 (Steamed Tapioca / Cassava Kueh) Sweet Potato Kueh 甜番薯椰丝糕 Kaya Puff Pastry (Kaya Kok / 咖椰角) Sesame Ball (Air Fryer Chinese Jian Dui 气炸锅煎堆) Soon Kueh 笋粿 (Bamboo Shoots Dumplings) Pulut Tai Tai Pin now, make later Pumpkin Ang Ku Kueh with Chestnut Paste Filling 甘栗馅金瓜红龟粿 These pumpkin ang... - Published: 2023-02-23 - Modified: 2025-01-27 - URL: https://www.beautifulvoyager.com/sweet-potato-nyonya-kueh/ - Categories: By Cuisine, Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia, Vegan, Vegetarian - Tags: coconut, kueh, nonya kueh, steam, sweet potato - Formats: Image This sweet potato kueh is made with tapioca flour, rice flour, fresh coconut and monk fruit sweetener, making it a great gluten-free and healthy afternoon tea snack. This Sweet Potato Kueh post may contain affiliate links. Please read my disclaimer. In this Nyonya kueh series of recipes, I am making the Sweet Potato Kueh. As the name implies, it's made primarily of the nutritious sweet potatoes and 'kueh' derived from the Chinese word 粿 or 糕 means sweets or cakes or snacks. I am a big fan of Nyonya kuehs. They are bite size snacks or cakes, either sweet or savoury and forms a significant part of the Peranakan cuisine and culture. They are many many different types of Nyonya kuehs, the popular and common ones include the steamed tapioca kueh, aka Kueh Ubi Kayu, Ang Ku Kueh (Red Tortoise Cake 无糖红龟粿), Dadar Gulung – Nonya Kueh Dadar (香兰椰丝卷), Ondeh Ondeh, just to name a few. Many of these Nyonya kuehs are made with the steaming method, they are not only delicious but also healthy. Frying and baking use heat to penetrate and cook foods completely, however such cooking methods also deplete the food of its natural nutrition. Steaming helps retain food's natural goodness in a much better way. Ingredients to this sweet potato kueh are very simple: Sweet potatoes - packs a good amount of vitamin A, C, and manganese and also comes with anti-cancer properties and may promote immune function, gut health, brain function, and eye health. you can also use purple sweet potatoes and it will yield a beautiful shade of purple. Take note purple sweet potatoes might be drier than the orange ones so you might need to adjust the amount of flours and coconut milk. Tapioca flour - is made from the starchy root vegetable, tapioca or cassava root. The flour does not contain any gluten and is tasteless and odourless. The tapioca flour makes a great alternative to traditional wheat flours. Rice flour - is made from finely milled rice and does not contain any gluten. Coconut milk and fresh grated coconut - adds a unique aroma to the kueh. Fresh pandan leaves - has a really special sweet fragrance which is added to the grated coconut and helps elevate the taste of the sweet potato kueh. Monk fruit sweetener - substitutes the conventional castor sugar. You can also use the Stevia sweetener. Monk fruit sweetener is a healthier and natural alternative to sugar. Salt - when added to the grated coconut, helps brings out the natural aroma of the coconut even... - Published: 2023-02-22 - Modified: 2026-07-25 - URL: https://www.beautifulvoyager.com/kueh-ubi-kayu-steamed-tapioca-kueh-steamed-cassava-cake/ - Categories: By Cuisine, Dessert, Gluten-Free Recipes, Kueh, Peranakan Nonya, Recipes, Refined Sugar-Free, Singapore & Malaysia, Vegan, Vegetarian - Tags: cassava, coconut, kueh, nonya kueh, steam, tapioca - Formats: Image The Kueh Ubi Kayu or Steamed Tapioca Kueh is mildly sweet local snack full of the aromatic coconut milk flavours, steamed very soft and springy, coated with fresh grated coconut and makes a delicious afternoon snack with tea or coffee. This Kueh Kayu Ubi (Steamed Tapioca Kueh) post may contain affiliate links. Please read my disclaimer. If you live in Southeast Asia, you probably grew up eating local cakes like this Kueh Ubi Kayu, a type of steamed tapioca kueh or cassava cake. This mildly sweet local snack is full of the aromatic coconut milk flavours, steamed very soft and springy, coated with fresh grated coconut and makes a delicious afternoon snack with tea or coffee. This delicious kueh is naturally beige or light yellowish in colour, add pandan juice to make it green, beetroot juice to make it red, boiled purple sweet potato water to make it purplish. The kueh ubi kayu or steamed tapioca kueh is made without any diary or egg, and since it's made from freshly grated tapioca, there is no gluten, making it the perfect snack for health-conscious folks, as well as vegans too! I usually make a small batch and my family will finish it in one go with Chinese Jasmine tea. This is the best way to enjoy it, while it's soft and fresh. Fresh grated coconut doesn't keep well for more than a day or two, you will have to store it in the fridge which will then make the kueh stiffer the next day. You might also have heard of a name that is very similar to kueh ubi kayu. And that is the kueh bingka ubi kayu, a baked tapioca cake instead of the steamed version. The texture is denser and is typically not coated with fresh grated coconut. If you are into local kuehs, do check out these recipes, many of these are gluten-free, eggs-free and made with Monk fruit or Stevia sweetener, making them a healthier snack version from the original recipe: Pumpkin Ang Ku Kueh with Purple Sweet Potato Filling 紫薯馅金瓜红龟粿 Ang Ku Kueh (Red Tortoise Cake 红龟粿) Ang Ku Kueh with Mung Bean Paste Filling (Red Tortoise Cake 绿豆蓉红龟粿) Pandan Coconut Ang Ku Kueh (Red Tortoise Cake 香兰椰丝红龟粿) Pumpkin Ang Ku Kueh with Chestnut Paste Filling 甘栗馅金瓜红龟粿 Dadar Gulung (Kueh Dadar 香兰椰丝卷) Ondeh Ondeh Sweet Potato Kueh 甜番薯椰丝糕 Kaya Puff Pastry (Kaya Kok / 咖椰角) Sesame Ball (Air Fryer Chinese Jian Dui 气炸锅煎堆) Soon Kueh 笋粿 (Bamboo Shoots Dumplings) How to store the Kueh Ubi Kayu Store the steamed kueh in an airtight container and chill in the fridge, best to consume within the next 1-2 days.... - Published: 2023-02-13 - Modified: 2025-01-27 - URL: https://www.beautifulvoyager.com/be-my-valentine-vegan-jelly-bunny-bear/ - Categories: By Cuisine, Dessert, Gluten-Free Recipes, Healthy Recipes, Jelly, Recipes, Refined Sugar-Free, Vegan, Vegetarian, Western - Tags: agar agar, coconut, dessert, jelly, vegan - Formats: Image Happy St Valentine's Day! This Be My Valentine Vegan Jelly Bunny Bear uses 3 key ingredients, very easy to make, and is super cute! This Be My Valentine Vegan Jelly Bunny Bear post may contain affiliate links. Please read my disclaimer. Happy Valentine's Day! Whether you have a Valentine or not, or if you are celebrating with beloved family or friends, here's something that's fun and healthy, and also delicious you can easily make at home. This Be My Valentine Vegan Jelly Bunny Bear uses 3 key ingredients (same ingredients can also be used to make Koi Fish Jelly with Coconut Milk), and is supercute! I always loved handmade gifts, as it's not about the monetary value but that it comes from the heart and shows how much I meant to the gifter. Some fun facts about St Valentine's Day: There are many sayings of where St Valentine's Day originated from, but it's believed that people used to celebrate it as a Christian feast day in the 5th century. Saint Valentine, which the day was named after, was a Catholic priest who was imprisoned and executed for performing marriages for Christian couples in ancient Rome during a time when marriage was forbidden. There was also another saying, that Saint Valentine was imprisoned and fell in love with a lady who visited him in jail. Then before he was executed, he sent her a letter and signed off "From your Valentine. " In the 1300s, Valentine's Day official became a day associated with romance and love, during the coincidental time in England and France when people believed birds start their mating season on 14 February. Only in the mid 1800s, the first Valentine's Day cards were mass-produced in the US. Then comes the colour of the flower, each colour is supposed to mean something, for example, a red rose symbolises love. For singles, do you feel lonely and unbalanced on this day? I know how you feel as I felt that way before. But wait! Today we have International Quirkyalone Day, the same day as V's Day, you can celebrate yourself whether you are in a relationship or not. If you have someone in mind to spend the day with, what would you gift that person? Well, recently I'm really into Chat GPT, I asked 'it', what would make a great St Valentine's Day gift, and here is what I got. I thought it's pretty good responses I got, even though it's kind of run-of-the-mill suggestions. It depends on the person you're giving the gift to... - Published: 2023-02-07 - Modified: 2025-01-27 - URL: https://www.beautifulvoyager.com/strawberry-chia-seed-jam-without-pectin/ - Categories: By Cuisine, Gluten-Free Recipes, Healthy Recipes, Jams, Recipes, Refined Sugar-Free, Vegan, Vegetarian, Western - Tags: fruit, no pectin, strawberry - Formats: Image This strawberry jam made with chia seed is absolutely delicious and wholesome, it's also really quick and easy to make. This Strawberry Chia Seed Jam recipe post may contain affiliate links. Please read my disclaimer. I love a good healthy jam that I can spread on toasts or add into yoghurt for breakfast. I have not been taking jams for many years, due to the high amount of sugar in it, until I discovered using chia seeds to thicken jam and stevia sweetener to sweeten it. This strawberry jam made with chia seed is absolutely delicious and wholesome, it's also really quick and easy to make. I took about 15 minutes to cook down this strawberry jam to the thickened jam consistency. I also added fresh lemon juice so that the jam can last longer, and the lemon juice adds some tartness to the strawberry flavour. This is a great way to preserve strawberries during harvest time or when the fruit is going on massive sale in the supermarket. Storebought jams usually contain a large amount of sugar but since I'm making it myself, I can control and amount and type of sweetener. The jam really does not have to be too sweet as the fruit itself is already very sweet, and I prefer the natural sweetness of the fruit. That said, the same cooking method can be used to make any type of fruit jams, such as peaches, apricots, grapes, raspberries, kiwi, blackberries, cherries. You can either use fresh or frozen fruits. Check out my recipes on leftover mandarin orange jam (leftover from Chinese New Year), cranberry chia seed jam, and blueberry chia seed jam. I love spreading my homemade jams on breakfast toasts, add it to my muesli and yoghurt for a quick snack or breakfast, use it on thumbprint cookies, pair it with cheese on my chachuterie cheese board, I have even added it to soda to make a nice sparkling strawberry soda. Watch how to make Strawberry Jam with Chia Seeds on YouTube https://www. youtube. com/watch? v=qdvLR8wcQtM Pin now, cook later Strawberry Chia Seed Jam without Pectin This strawberry jam made with chia seed is absolutely delicious and wholesome, it's also really quick and easy to make. 350 g strawberries2 tbsp fresh lemon juice1 tsp chia seeds30 g Stevia sweetener Remove the hulls and stems from 350 g strawberries and slice thinly. Note: The hull is the green leafy top and a small bit of the interior of the strawberry. Add strawberries, 30 g Stevia sweetener,... - Published: 2023-02-01 - Modified: 2026-02-06 - URL: https://www.beautifulvoyager.com/taiwanese-pineapple-cake-pineapple-winter-melon-paste/ - Categories: By Cuisine, Chinese, Cookies, Dessert, Lunar New Year, Lunar New Year Sweets, Recipes, Vegetarian - Tags: chinese, dessert, pastry, pineapple, winter melon - Formats: Image These buttery and delicious Taiwanese pineapple cakes are made with homemade pineapple and winter melon paste filling. This Taiwanese Pineapple Cake post may contain affiliate links. Please read my disclaimer. This Taiwanese Pineapple Cake recipe is my rendition of the famous 'feng li shu' (鳳梨酥) from Taiwan. They are traditionally eaten during major celebrations such as engagement ceremonies or wedding parties. The hokkien pronounciation of pineapple ('ong lai') has a very auspicious meaning of 'prosperity is coming'. Thus in Singapore and Malaysia, many Chinese celebrate the Lunar New Year with pineapples or ornaments of pineapples displayed at home, the pineapple tarts are also a typical cookie snack eaten during this festive period. What is the difference between Taiwanese Pineapple Cake and the Pineapple Tarts from Southeast Asia? Taiwanese pineapple cake differs slightly from the Singapore and Malaysia version. It's shaped with a squarish or rectangular mould versus our open faced version or golden ball version. I usually make the Singapore / Malaysia version with spices such as cinnamon, cloves and star anise. Whereas the Taiwanese version is made with winter melon and pineapple, and thickened with maltose (in this recipe, I'm using honey as a substitute). It is also not uncommon for visitors in Taiwan to buy pretty boxes of their pineapple cakes as souvenirs for friends and families. There are also different flavours available, such as with salted egg yolk, and other added ingredients. What is Chia Te 佳德 Taiwan Bakery Pineapple Pastry? You can easily find Taiwanese pineapple cakes all over Taiwan but the most famous one is in Taiwan, Taipei's Song Shan district. Chia Te is a famous bakery that sells the best Taiwanese pineapple cakes around. They bake their pineapple cakes fresh daily, and they also sell other pastries such as the sun cakes (太陽餅) and wife cakes (老婆餅). The bakery was established in 1975 and on Google Maps, the shop has over 10 thousand reviews with many tourists and locals writing great reviews of their pineapple cakes. Tips on making the Taiwanese Pineapple Cake Many recipes out there use maltose in the pineapple jam, I substituted with pure honey instead as the GI is lower comparably and contains more vitamins, minerals, and antioxidants. Make the jam a few days before making the pineapple cake. However since there is no preservatives added to the jam, the pineapple cakes should be consumed within 10 days. I once made the jam 2 weeks in advance and stored in the fridge, before I make the pineapple tarts,... - Published: 2023-02-01 - Modified: 2026-01-23 - URL: https://www.beautifulvoyager.com/koi-fish-jelly-with-coconut-milk/ - Categories: By Cuisine, Chinese, Dessert, Gluten-Free Recipes, Healthy Recipes, Jelly, Lunar New Year, Lunar New Year Sweets, Recipes, Refined Sugar-Free, Vegan, Vegetarian - Tags: chinese, dessert, healthy, vegan - Formats: Image This koi fish jelly dessert with coconut milk is the perfect dessert served during Lunar New Year as well as major Chinese festivals as it not only means abundance of wealth, luck, fortune and prosperity, it's also really cooling and delicious. This koi fish jelly with coconut milk post may contain affiliate links. Please read my disclaimer. This koi fish jelly dessert with coconut milk is the perfect dessert served during Lunar New Year as well as major Chinese festivals such as the Mid-Autumn Festival or even the Winter Solstice. Fish in Chinese implies abundance and is synonymous with having abundant wealth, luck, fortune and prosperity, so much so that one has more than what he or she can enjoy. The same recipe can also be used to make jelly mooncakes, check out my mango coconut jelly mooncake. You just need the mould. Here I am using baby koi fish mould but you can also use a bigger koi fish mould. The red top portion of the koi fish comes from beetroot juice and I love how vibrant the colour turns out to be. Using the same coconut jelly but a different mould. Isn't this little piggy cute? And here is one for Valentine's Day Vegan Jelly Bunny Bear. Some tips in making this koi fish jelly dessert Whether you are using the baby koi fish mould or the bigger koi fish mould, the base of the mould needs to be stablised with bowls or small cups. Once you pour the agar agar mixture in, the mould becomes a little unstable and will spill. It helps to stablise the mould with a base made up of bowls or small cups and place it on a tray, so you can easily transport the filled mould into the fridge to chill. Stick the black sesame seeds on the eyes after you de-mould the jelly. I tried 'sticking' the sesame seed in the mould before pouring in the agar agar mixture and it was quite disastrous, even though I 'glued' the sesame seeds with some liquid agar agar. The eyes just wouldn't stay and you will have better results sticking them on after the koi fish jelly has set. This dessert is best served chilled so keep it in the fridge until ready to serve. The agar agar powder I used is the Swallow Globe brand. It comes in different colours, including white and clear. Do check out the colours when you buy the pack. The agar agar powder I used indicated 1 litre of liquid to 10g of the powder. It is best to stick to this proportion should you want to add more... - Published: 2023-01-23 - Modified: 2026-02-12 - URL: https://www.beautifulvoyager.com/abalone-yusheng-lou-hei-for-chinese-new-year/ - Categories: By Cuisine, Chinese, Collaborations, Lunar New Year, Lunar New Year Classics, Recipes - Tags: abalone, chinese, chinese new year, lunar new year, yu sheng, yusheng - Formats: Image Let's Lau Yusheng 捞鱼生 together! Here's a guide on how to prepare for the Abalone Yusheng for Chinese New Year and the auspicious phrases to recite. This lou hei yusheng post may contain affiliate links. Please read my disclaimer. Happy Lunar New Year, my dear readers. This is the time of the year where Chinese people around the world will be busy spring cleaning their houses and rid of useless objects, grocery shopping for supplies and the essential reunion dinner before or on the eve of first day of the Lunar New Year. One quintessential Lunar New Year dish served during the reunion dinner is the Yusheng (鱼生). I have previously made a vegetarian yusheng, while this recipe is a widely popular Abalone Yusheng. New Moon has kindly gifted me with their Royale Braised Abalone which has the perfect size and taste for this Abalone Yusheng recipe. These South African abalones and braised and bouble-boiled infused with scallop. You can see the scallop strips in the braised sauce. I used the sauce to book bee hoon and got thumbs up from my family at our New Year dinner! These abalones are hand-harvested sustainably, it comes with a firm texture and are ready to eat. You can even cook abalone porridge, check out my 15-minute abalone congee recipe. What is Lou Hei Yusheng 捞鱼生? According to Chinese traditions, Yusheng is traditionally served on the 7th day of the Lunar New Year. These days, due to commercial reasons, many Chinese restaurants serve this festive dish throughout the entire 15 days of the Chinese New Year and even up to a week before. During this time of the year, it's hard to book a table in a good restaurant unless you make the booking way in advance. This festive Chinese dish is a typical Chinese New Year dish that is more popular outside of China, and the first dish that is served during family reunion dinners, company luncheons and dinners and friends' gatherings. It is a beautiful and usually colourful palette of fresh vegetables (many people added fruits these days) with abalone pieces as the centrepiece. The abalone yusheng is then drizzled with seasoning sauces, and added some savoury crackers. While doing so, diners will recite meaningful auspicious words, before all the diners start tossing the yusheng with their chopsticks as high as possible while shouting 'huat ah' (发啊！meaning we will prosper). After the lou hei, we will continue to enjoy a feast of dishes that might consist of some premium seafood such as Abalone Carpaccio with Yuzu Honey... - Published: 2023-01-11 - Modified: 2026-01-23 - URL: https://www.beautifulvoyager.com/how-to-lou-hei-yu-sheng-for-chinese-new-year/ - Categories: Chinese, Lunar New Year, Lunar New Year Classics, Recipes, Vegetables, Vegetarian - Tags: chinese new year, cny, healthy, lo hei, lou hei, new year dish, salad, yu sheng, yusheng The Yu Sheng dish typically comprise of a colourful palette of yam, carrot and radish, with the raw fish being the centrepiece, drizzled with plum sauce and some spices, and lastly sprinkled with some savoury crackers. Here's a guide on what to prepare for Lou Hei Yu Sheng 捞起鱼生 for the Chinese Lunar New Year and the auspicious phrases to recite. This post may contain affiliate links. Please read my disclaimer. Happy Chinese New Year, my dear readers. The Chinese Lunar New Year is an exciting time of the year, even thou it doesn't start on the first day of the calendar year as it follows the lunar calendar, there is a lot of hype within the Chinese households and the malls where people fuss about making Chinese New Year goodies, spring cleaning the house, making preparations to welcome the new year, gather with family and friends, as well as looking forward to good fortune and beginnings to come. Things that are iconic of the Chinese New Year in Singapore are Lou Hei Yu Sheng, pineapple tarts, reunion dinner on the eve of Lunar New Year, steamboat hotpot, new red clothes to wear on the first day of the Lunar New Year, visiting family and friends, exchanging of oranges, giving and receiving red packets containing money, happy Chinese New Year songs that play loudly in most malls, and many more! My Lou Hei Yu Sheng for 2023 What is Lou Hei Yu Sheng 捞起鱼生? To me, one important part of celebrating the Chinese Lunar New Year is the tossing of Yu Sheng or Lou Hei. According to traditions, the tossing of Yu Sheng is traditionally done on the 7th day of the Lunar New Year, however many Chinese restaurants offer this joyous dish throughout the entire 15 days. And these days, even before the Chinese New Year starts, we start doing the Lou Hei, just because we are in the mood for it. The Yu Sheng dish typically comprise of a colourful palette of yam, carrot and radish, with the raw fish being the centrepiece, drizzled with plum sauce and some spices, and lastly sprinkled with some savoury crackers. It's served as an appetizer before other foods are being served on the table. When serving the Yu Sheng, the server will usually recite auspicious phrases while adding each key ingredient onto the plate. This is a vegetarian version, do check out my recipe for Abalone Yusheng too. It's a dish that is a must-serve during family gatherings as well as business lunches or dinners. During this time of the year, many restaurants are usually fully booked. In my business, we bring clients out for Lou Hei lunches every year as a token of appreciation. Why do we Lou Hei Yu Sheng 捞起鱼生... - Published: 2023-01-10 - Modified: 2026-02-06 - URL: https://www.beautifulvoyager.com/buttery-cheesy-pineapple-tarts-kue-nastar/ - Categories: Chinese, Cookies, Dessert, Lunar New Year, Lunar New Year Sweets, Peranakan Nonya, Recipes, Singapore & Malaysia, Tarts, Vegetarian - Tags: baking, cheese, chinese new year, nastar, pineapple tart - Formats: Image Imagine pineapple tarts that are ultra buttery that it melts in your mouth, comes the aroma of the cheesy saltiness, then the sweet tartness of the spiced pineapple jam. These buttery cheesy pineapple tarts are to die-for! This Cheesy Pineapple Tarts post may contain affiliate links. Please read my disclaimer. I love making pineapple tarts during Chinese New Year, seeing my family members enjoying the buttery tarts over tea and bonding together brings me tremendous joy. So I have made the traditional type of pineapple tarts in open faced shape, pineapple shape, heart shape, flower shape, and also bunny shape. Here is something different from the usual--the addition of parmesan cheese. Imagine pineapple tarts that are ultra buttery that it melts in your mouth, comes the aroma of the cheesy saltiness, then the sweet tartness of the spiced pineapple jam. These buttery cheesy pineapple tarts are to die-for, quoted by my sister's family and my Italian BF. They just can't stop munching and one bake is not enough to satisfy them LOL. What are pineapple tarts? Before I go on, for my dear readers who are new to this Chinese New Year cookie, pineapple tart is a cookie filled or topped with pineapple jam. This is commonly available in Southeast Asia and different countries have different names for this — Peranakan pineapple tarts or Kuih Tart in Singapore; Kueh Tae, Kuih Tair, or Kuih Tat Nanas in Malaysia; 鳳梨酥 (fèng lí sū) in Taiwan; and Kue Nastar in Indonesia. The origin of the pineapple tart dates back to the 16th century from the Peranakans, descendants of the Chinese immigrants who arrived at the Malay Peninsula (Malacca(, and tied the knots with the locals. Their culinary was highly influenced by the local Malay communities as well as the Portuguese when these Europeans conquered Malacca in the 16th century. The making of these buttery cheesy pineapple tarts are actually not difficult. The recipe follows that of my usual pineapple tarts, the only change is to add grated parmesan cheese into the dough and sprinkling these cheese over the tarts before baking for that extra cheesiness. How long can I keep the buttery cheesy pineapple tarts? These cheesy pineapple tarts rarely last more than a week. You can store it at room temperature for up to 3 days in a sealed airtight container, but because it contains cheese, it's best kept in the fridge. Once in the fridge, you can keep up to a month if stored in an airtight container. Watch how to make Cheesy Pineapple Tarts 芝士凤梨酥 on YouTube https://www. youtube. com/watch? v=pR9Vn39ThfM Pin now, bake later Buttery Cheesy Pineapple... ## Pages - Published: 2024-09-02 - Modified: 2025-07-28 - URL: https://www.beautifulvoyager.com/latest-recipes/ Food is love, and I’m here to share that love through wholesome, made-from-scratch Asian and baking recipes. All my recipes on this blog are tried-and-tested in my kitchen—mostly dairy-free, refined sugar-free, using healthier choices of ingredients. Get inspired on what to cook with me. Nyonya Rice Dumpling 娘惹粽 Hokkien Bak Chang (Chinese Rice Dumplings) 福建咸肉粽 Onde Onde (Klepon) 15-minute Abalone Congee 鲍鱼粥 Taiwanese Pineapple Cake (Pineapple Winter Melon Paste) Kuih Seri Muka (Kueh Salat) Homemade Chili Crisp Oil 辣椒油 Hae Bee Hiam 虾米香 (Spicy Dried Shrimps Sambal) Mango Stick Rice Kue Lapis 九层糕 Kuih Kosui (Pandan & Gula Melaka) Kuih Lapis Sago Sweet Potato Onde Onde Ayu Puteri - Published: 2023-01-30 - Modified: 2026-08-06 - URL: https://www.beautifulvoyager.com/collaborating-with-beautiful-voyager/ I enjoy working with brands that I love and trust. I am mainly based in Singapore (though I may spend quite some time in Europe). If you would like to collaborate with me, please drop me a message at contact@beautifulvoyager. com. Here are some ways you can partner with Beautiful Voyager, and I'm always open to new ideas: Recipe development Brand ambassadorship Sponsored posts Review on food, appliance, restaurants, destinations Judging of competition Livestreaming of cooking / baking a recipe Creation of digital assets such as photographs, videos, blog articles Media product drop Guest blogging Judging at YoRipe Teen Chef 2022 competition. Livestream session with YoRipe on baking Taiwanese Pineapple Cakes using Panasonic Oven. 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Cookies Cookies are files with small amount of data, which include an anonymous unique identifier. Cookies are sent to your browser from a web site and stored on your computer’s hard drive. Like many sites, this Website uses “cookies” to collect information. You can instruct your browser to refuse all cookies or to indicate when a cookie is being sent. Your Rights To Your Personal Information You have the right to request for a copy of your Personal Information. You may write in to correct or remove or request not to use, or... - Published: 2015-03-23 - Modified: 2025-08-07 - URL: https://www.beautifulvoyager.com/contact-me/ Thank you for visiting Beautiful Voyager! I hope you enjoyed my travelogue. Should you have any questions about any destinations that I've been to, I'll be happy to share more. Welcome to my blog! My name is Pauline and I hope you enjoyed my stories on food recipes and travel stories. I'd love to connect with you on my social channels: If you would like to collaborate with me on development of recipe, competition judging, cooking livestream, product endorsement, product review, or destination review, please drop me a message. If your email is not anything offensive or spammy, you'll likely hear from me within a day or two. Should you have any questions about any recipes on my blog or destinations that I've been to, I'll also be happy to share more. - Published: 2013-09-21 - Modified: 2026-04-04 - URL: https://www.beautifulvoyager.com/about-beautiful-voyager/ Hello! I am Pauline. Welcome to my blog! I started this blog as a chronicle of my travel stories and culinary experiences. As I spent more time at home during the pandemic, I found myself cooking a lot more and recording my recipes so that I can remind myself how I made the dish the way I wanted, and had a whole of fun along the way. You will find my tried-and-tested recipes with detailed steps and video instructions on how I made the dish. You will also find my travel guides on this blog as I try to catch up on telling my travel stories. Stay tuned with me! Hello! Welcome to Beautiful Voyager, my name is Pauline, born in Malaysia and now living in Singapore with an awesome career in Digital Marketing. I love doing yoga, rollerblading, ballroom dance, painting, cycling, golfing, cooking for family and friends, traveling and most of all, spend time with my lovely family. I started this blog as a chronicle of my travel stories and culinary experiences. As I spent more time at home during the pandemic in 2020, I found myself cooking a lot more and recording my recipes so that I can remind myself how I made the dish the way I wanted, and had a whole of fun along the way testing recipes and playing with my iphone, cameras and equipment. I started with just an iphone and a ring light with a short tripod. It then became a passionate hobby when I strived to take better photos and videos and I started to expand my equipment list which now comprise of 2 Sony semi-DSLR cameras, a couple of tripods, studio lights, etc. You will also find my tried-and-tested recipes with detailed steps and video instructions on how I made the dish, check out my recipes videos on YouTube. I love all cuisines, specially Peranakan (Nonya), Thai, Indonesian, French, Italian, Greek, in no order of preference. You will find mainly recipes on Singapore local delicacies and street food, Chinese and Asian recipes, as well as cuisines around the world. I try to maintain a healthy moderate diet and I cook with the health of my mummy and family in mind. My recipes typically use reduced or replaced sweeteners and seasonings, non-dairy substitutes, as well as fresh ingredients and whole foods as much as possible. Sugar-free Gluten-Free Ang Ku Kueh with Mung Bean Paste Sugar-free Carrot Cake with Cream Cheese Frosting Sugar-free Banana Chocolate Cake Sugar-free Gluten-free Tau Suan Thai Fish Cake Sugar-free Butter Cake Dark Chocolate Ganache Cupcakes Fish Taco with Pineapple Corn Salsa Lychee Rose Basque Burnt Cheesecake Easter Chick Cakes Low Sugar Cranberry Chia Seed Jam Babi Pongteh Pineapple Cookies You will also find my travel guides on this blog, and I am still trying to catch up on telling my travel stories here. I had my first virgin solo trip to Seoul and experience of couchsurfing in a stranger's place (everyone thought I was crazy), which makes me relish the freedom of being able to do anything I wanted and go... ## Feed Items