Taro Cake Recipe 

Taro Cake Recipe to make 4 loafs

Taro 5lb

Rice flour 1lb

Corn starch 2tbsp

Water 5-6 cups

Chinese sauce 1lb

Chinese preserved pork ½piece

Dried shrimp 2oz

Dried black mushroom 10 pieces

5 spice powder 1tbsp

Oyster sauce 2tbsp

Soya sauce 2tbsp

Chicken Bouillon powder 2tbsp

White pepper 1tpsp

Salt 2tpsp

Vegetable oil 2tbsp


1) Cut taro into dice

2) Steam taro dice for 20 minutes

3) Divide cooked dice taro into 2 halves

4) Crush or press ½ of taro into paste add 1 cup of water to soften the paste

5) Mix the dice and paste together

6) Soak the dried mushroom in 2 cups of water for ½ hr and cut into tiny pieces

7) Soak the dried shrimp with 1 cup of water for 5 minutes and cut into tiny pieces

8) Cut the preserved pork into small pieces

9) Cut the Chinese sausage into small dice

10) Cook Chinese sausage, pork, mushroom and shrimp with vegetable oil in medium heat

11) Add oyster sauce, soya sauce, chicken bouillon, 5 spice powder, salt and pepper to the cooked mixture

12) Save 1 cup cooked mixture to put on top of the taro cake for decoration

13) Add rice flour, corn starch and water to the cooked mixture

14) Add the cooked taro and taro paste to the flour and sausage mixture

15) Divide the mixture into four pans to make 4 cakes

16) Put the saved cooled sausage on top of the mixture

17) Steam the mixture for an hour

18) Cut the steamed cake and serve

19) One can also fry the taro cake if needed


Hotel Amenity Collection

I collected soap, lotion, shampoo, and conditioner from staying at different hotels. One idea of making good use of these amenities is to make toiletry kits for donation to homeless shelters.

Now they have become cluttered under the sink! So I decided to declutter my hotel collection and put them for personal use:

  •  get some empty bottles with pumps
  • fill them up with labels

Now I have moisturizer and hand lotion after each hand wash πŸ€—πŸ˜‚.

With the shampoo and conditioner, I feel like staying at a hotel while washing my hair πŸ‘ΆπŸ˜.



Taro Sago Soup θŠ‹ι ­θ₯Ώη±³ιœ²

Taro Sago Soup θŠ‹ι ­θ₯Ώη±³ιœ²

1000 g taro
You can buy the vacuum packed peeled taro at supermarket

150 g sugar
You may replace with rock sugar

400 g sago or 1 pack

1 can coconut milk

1 can of carnation evaporated milk
You may use lactose free milk or skip the milk

1) Clean the taro and cut into ½ inch cubes

2) Put the taro dice onto a big plate

3) Steam the taro for 20 minutes until fully cooked

4) While steaming the taro, you can prepare the sago.

5) In a separate pot, boil 5 cups of water (usually, the ratio is 1 cup of sago to 10 cups of water)

6) Add 1000 g of sago to the boiling water, cook for 5 minutes, and stir the mixture every minute

7) Turn off the heat and let sago set inside the boiling water for 20 minutes

8) Cooked sago will become transparent

9) Drain the water and set aside

10) Returning to the taro, put ½ of the taro in a bowl and set aside

11) Put the rest of the taro in a blender

12) Add one can of coconut milk and one can of carnation evaporated milk to the blender

13) Blend the mixture

14) Pour the taro mixture into a pot, add 150 g of sugar, and 1000 g of water and stir the mixture thoroughly to make taro milk solution

15) Bring the taro mixture to boiling

16) Add the cooked sago and the taro cubes to the taro mixture solution

17) Bring the entire mixture to boiling

18) The above ingredients will make a big pot with 8 to 10 servings

19) Taro sago sweet soup!

20) Dessert time!

You can eat it in cold too!

Bon Appétit πŸ˜‹


Char Siu (Chinese BBQ Pork) 叉燒 

Char Siu (Chinese BBQ Pork) 叉燒 

This video is close to what I did. 

材料 Ingredients:
撅頭肉 Pork Shoulder or ηŒͺ倹心肉 1.5lb
叉燒醬 Char Siu Sauce 3Tbsp
η΄Ήι…’ ShaoXing Wine 1Tbsp (I used 2 Tbsp)


θ ”ζ²Ή Oyster Sauce 1Tbsp
ζŸ±δΎ―ι†¬ Chu Hou Paste 1Tbsp
五香粉 Five Spice Powder 1tsp
紅辣怒粉 Paprika 1tsp

θœœη³– Honey 1Tbsp

1) Cut the pork into strips of 2 inches wide and 1 inch thick

2) Marinate the meat with three tablespoons of char sui sauce and two tablespoons of Shao Xing wine

3) May add oyster sauce, chu hou paste, five spice powder, and paprika (for coloring) as specified above

4) May put the marinated pork in a seal ziplock bag or a container with cover

5) Leave the marinated pork in the fridge overnight

6) Place a baking rack on top of a baking pan

7) Put the pork strips on the baking rack

8) Put a cup of water in the baking pan

9) Bake at 400 degrees Fahrenheit for 20 minutes

10) Turn over the strips and bake at 380 degrees Fahrenheit for 15 minutes

11) Prepare the honey water by adding one teaspoon of water to one tablespoon of honey

12) May add the excess marinated sauce instead of water to one tablespoon of honey

13) Mix well and spread the honey mixture on top of each strip

14) Bake for 5 minutes

15) Turn over each strip and spread the rest of the honey mixture on top

16) Bake for 5 minutes

17) Cut into small pieces and serve!

18) You may make a plate of the Sudden Ecstasy Rice!

Bon Appétit πŸ˜‹





Roast Pork η‡’肉

Roast Pork 燒肉 Recipe

Use the link with modification to prepare the pork belly skin

Marinate the pork belly
1) Boil the pork belly in water for about 10 minutes

2) Drain the water and clean the pork belly thoroughly with cold water

3) Use a bunch of toothpicks, fork, bamboo skewers, steel skewers, or tip of a small knife to punch holes on the skin

4) Slice and cut the pork meat side to about an inch deep and ¾ inch wide (Caution not to cut the skin)

5) In a bowl, mix two tablespoons Char Siu Sauce (Chinese Barbecue Sauce) and two tablespoons of Five Spice Powder

6) Add to the mixture one tablespoon of Light Soy Sauce and one tablespoon of Oyster Sauce

7) Mix well to make the sauce paste 

8) Brush the sauce paste all over the meat surfaces except the skin part

9) Put the pork belly on an aluminum foil with the skin side facing up and fold the foil up on the four sides

10) In a bowl, mix one tablespoon of baking powder, one teaspoon of salt, and two tablespoons of white vinegar

11) Brush the solution mixture all over the pork skin

12) Leave the marinated pork belly in the fridge overnight

Preparing the Pork Belly Skin
13) Put a baking rack on top of a baking pan

14) Put the marinated pork belly with the foil on top of the baking rack

15) Punch more holes on the pork skin

16) In a bowl, mix two tablespoons of coarse salt with enough water to make salt paste

17) Spread the salt paste evenly all over the pork belly skin

Baking the Pork Belly
18) Bake the pork belly at 400 degrees Fahrenheit for 40 minutes

19) Scrap all coarse salt off the skin

20) Switch to broil the pork belly for 10 to 15 minutes

21) Make sure the skin surface is not burnt

Bon Appétit πŸ˜‹