Leftover Easter Eggs Makeover

Now you have all these leftover Easter eggs at your house and it’s more than what you wanted to eat for the next couple of days. So, here’s a few tips to style up the hard boiled eggs and bring it to work.  I find it that is the easiest way to clear out the food in your house without having to host a party.


You don’t even have to make devils eggs which take extra few steps to do. Just cut the hard boiled eggs in half and add whatever toppings you desire or have in your fridge.

I layered some cheese cut into triangle shape and sprinkle with some chili powder & curry powder. Second was the leftover shredded carrots and peas from the snack for kid and top off with a few drops of sriracha sauce. Third egg was just olives ring and a slice of grape.

This recipe is super easy and everyone can do it!  You can add bacon toppings, smoked salmon, chunky tomato salsa, or steak if you want it to be a fancier hors d’oeuvres at your next house party.

Fun Snack for Kids with Leftover Easter Eggs


Children are very much a visual eater. If the food looks pretty and fun, plus if they get to play and help creating it, more than likely they will be enjoying their creations as well.

Hard boiled eggs are plain but if you dress it up and turn into a mice, now thats something that would catch their attention. Even the selective eaters might give it a taste.

Hope you all enjoy it !

1-2 hard boiled eggs
3 small peas split in half for eyes
3 shredded carrots pieces for the tail
1 red grape slice into coins and cut in half for ears
Half slice of Colby Jack cheese (crumble)

1. Simply arrange the ingredients as shown in picture above.

Pork Ribs with Green Papaya and Peanuts Soup (排骨木瓜花生汤)


This soup is one of the favorite among breastfeeding mothers’ in Southeast Asia during their confinement month. Green papaya is thought to help with promoting milk supply. There’s some science behind it as it is rich in Vitamin A, high in oxytocin which helps the let down reflex.

Peanuts also viewed as a galactogue in Asia culture. It is rich in plant based protein, rich in fats (both mono and polyunsaturated fats), high in Vitamin B complex (which boost energy level) and it is believed to enhance milk production as well.

Scientifically speaking, I’m not sure how much the foods or herbs help with breastfeeding mothers. But all I can say is this soup is delicious even if you are not breastfeeding. Plus it can be enjoyed by the entire family.


1 medium size green papaya (peeled the skin and cut into large cubes)
1 1/2 cups Spanish peanuts (soaked overnight)
1 pound pork ribs
3 red dates
1-2 slices of ginger
10 cups of water
Dash of salt to taste


1. Use a large soup pot, fill water up to half of the pot, add in the ribs while the water is cold and bring up to a boil. (This is an important step to remove the blood from pork and bones)

2. When the content comes to a boil, leave it for 5 minutes and you’ll start seeing the impurities started to float to the top. Remove the pot from heat, rinse the ribs under running water and set aside.

3. Add in 10 cups water in the stock pot and bring to a boil. Add in pork ribs, dates, peanuts and ginger. Use medium heat and simmer for 2 hours.

Savory Yam Cake(芋头糕)


I’m a fan of savory snacks instead of sweets. If you were like me, this delicious yam cake ( Orr Kuih as the local Malaysians called it) might be your new favorite.

I’ve always wanted to make this dish but never had a chance to do so until this trip home to learn it from my mom. It’s quite labor intensive but well worth the time to get a taste of it after all the hard work.

* If you buy a whole Yam or Taro root make sure to handle it with gloves while peeling and cleaning it because if you didn’t your hand will get really itchy. In America most taro has been peeled and packaged nicely, which is a plus.

This recipes will serve about 10 -12 servings.

Ingredients for cake

250g (2 1/8 cups) rice flour
50g (1/2 cup) corn flour
1100ml water
300g (2 1/2 cups)Yam or Taro root (cut into one inch thick and 3 inches long)
1 shallots (sliced thin)
4 cups frying oil
1 teaspoon salt as desired
Pinch of sugar

Ingredients for Toppings

1 cup roasted peanuts (ground into small chunks)
2 cups dried shrimp (pan fried till fragrant and ground into fine textures)
1/2 cup shallots sliced thin (deep fried till golden brown)
1/2 cup spring onions (chopped small)
1/2 cup of red chillies (chopped small)


1. Combine both rice and corn flour in one big mixing bowl. Add water to the dry ingredients, whisk until no clumps to be seen. Add some salt and sugar to the mixture, taste according to own preferences.

2. Deep fry the taro in small batches with a work or ceramic pot until slightly brown on the edges. About 5-7 minutes remove and let it rest in a pan. When frying the last batch of taro, add in the sliced shallots at the end and continue frying for about one minutes. *Remember to constantly stir the content for even heat distribution.

3. Reserve about 1/4 cup of the frying oil, set aside. Discard the rest of the oil in a glass jar.

4. Using the same frying wok or ceramic pot add in the wet flour mixture and the reserved frying oil , heat it up using medium heat. Constantly stirring the bottom of the pan, when the mixture starting thickened into nectar to honey consistency add in the fried taro roots and shallots. (This process can take between 7-10 minutes)

5. Continue to stir content until it slowly turn into a paste. Transfer the paste into an oiled 10 inches cake pan.

6. Steam the content for 45 minutes. Serve yam cake with toppings and chili sauce.

*For children you can omit the chillies and serve the cake with ketchup. Some even add crisp bacon bits for additional crunch and flavor. I hope you’ll enjoy it as much as my family do.

Roasted Chicken with Honey Lemon Glaze (蜜糖柠檬汁烤鸡)

This honey lemon glazed roasted chicken is my latest experiment in using the oven for roasting meat besides vegetables. Where I grew up, oven pretty much is used for storage instead of cooking.  Since I’ve been in America for so long, I figured I would use the oven once in awhile to create some dishes that combined Eastern and Western flare.


2 Leg Quarters Serve 4 servings, Each serving : 245 kcal, 19 g protein.

2 medium size chicken leg quarter (trim off excess visible fat)
1 cup teriyaki chicken marinade
1 teaspoon of white pepper
1 teaspoon garlic powder
1 tablespoon of turmeric powder

Glaze Ingredients:
1 lemon (grate the zest, squeeze the juice from a half lemon and set aside)
1 tablespoon honey


  1. Combine all the chicken marinade, white pepper, garlic powder and tumeric powder in a large zip lock bag.
  2. Poke 5-6 holes on the chicken (skin side up), then add the chicken quarter into the bag and shake well until both quarters are evenly coated. Let it marinade for 1 hour in the refrigerator (lay both quarter flat and flip the bag after 30 minutes to ensure even marination on both side).
  3. Preheat oven to 350°F (175°C), arrange the marinated chicken skin side up on a baking pan and bake it for 45-60 minutes.
  4. Remove the roasted chicken from the oven, let it sit for 5-10 minutes.  Combine honey and lemon juice and heat it up on low heat for 1-2 minute or until you see the honey started to bubble.
  5. Pour the glaze over the roasted chicken and garnish with lemon zest or lemon slices.



Garlic & Ginger Clams (上汤蛤俐)

This clam dish is one of my favorite as a child growing up in Malaysia.  I was a little homesick, so decided to make this to curb my homesickness plus it’s perfect for a cold winter day to slurp up the clams and its delicious broth. The original recipes would called for some Thai chilies to give it a kick, but I modified it so that my young tot can enjoy it as well.

This is the first time my baby tried clams, she wasn’t a fan but did eat a few and was more fascinated by the shells than its flesh. She does however, enjoy the broth very much when it is mixed in with her rice. Hope you all enjoy it !


Serves : 2 servings,   Each Serving : 108 calories  11 gm protein.


2/3 pounds Manilla Clams
One 2 inches thick ginger – thinly sliced (you can used more or less depending on your taste)
6 cloves of garlic – chopped
1/4 cup White Wine or Rice Wine
2 cups Water
1 stalk green onion – chopped small
1 tablespoon of red peppers – diced small for garnish
1 tablespoon cooking oil
1/2 teaspoon of sugar
Dash of white pepper powder

Salt or soy sauce to taste (Optional – I didn’t use it at all)


  1. Wash and brush clams slightly and then soak them in salt water solutions ( 4 cups water  + 1 teaspoon of salt ) for 20 minutes. Drain clams using a strainer and set aside.
  2. Heat up cooking oil in a wok or large skillet (12 inches), add in garlic and ginger, stir fry until smell the fragrant (about 15-20 seconds).
  3. Add in all the clams and stir fry for about 30 seconds, add in the white wine/rice wine, continue to stir the content for about one minute. Add in all the water and cover the wok or skillet and let the content come to a boil (about 3 minutes).
  4. Open the lid and check the status of the clams, it should have open slightly. Stir the content couple times so that the heat is evenly distributed.  Cover the pot again and let it simmer for about 5-8 minutes.
  5. Make sure all the clams are open. Tossed the one that didn’t. Finally add in a dash of white pepper powder, diced red peppers and chopped onions. Dish up and serve immediately.


Fruited Oatmeal Square ( for Baby & Toddler)

My daughter loves to snack and I’ve been buying the packaged mighty bar or nibbly fingers from Plum’s Organic and Ella’s Kitchen. They really come in handy during hungry meltdown when I picked her up from work, or when we were going on trips/outings. There’s some draw back though,  1) price — can be expensive if buying it all the time, 2) crumbs — quite annoying to clean up the mess in the car.

So, this week I’ve decided to try making a homemade bar that is nutrients dense, softer in texture and doesn’t leave tiny crumbs for the little tots to munch on.

I’m not much of a baker and I really hate measuring things. I would much prefer cooking when I can just throw a bunch of ingredients together and enjoying the flow of creativity as I go. But, as a mother and wanting my kid to have variety of healthy snacks, I ventured into the baking world. The first batch was a failure as I thought cooking the oatmeal probably will cut the baking time in half…emmm, that turned out to be quite the opposite. And the product reminds my husband of a bowl of cold oatmeal glob.

Second time, I changed out some ingredients and modify several steps and the bar turns out better but still not quite to my satisfaction. Though my little one thinks is delicious and chow down three squares right away. So, my guess is this bar probably will be a hit among 12+ months to 2 year-old. It’s soft, easy to chew (with or without teeth) and doesn’t stick inside the mouth.


Serves : 10-11 servings
Calories : 55 calories, 1g protein, 1g fiber, 2% iron, 8% Vitamin C.

1 cup old-fashioned rolled oats
1/2 cup unsweetened applesauce
1/2 cup frozen blueberries
1/4 cup dried cranberries
1/4 cup milk
1 teaspoon honey


  1. Pre-heat oven to 350ºF  or 175 ºC.
  2. Mix rolled oats with applesauce and milk, fold in blueberries and dried cranberries. Add in the honey and stir content until well mixed.
  3. Transfer content into a small baking pan (8×6). Spread out evenly and pressed it down.
  4. Place into oven and bake for 30-35 minutes. Then cut into 2×2 square.

Hand Shredded Poached Chicken (手斯鸡)


My 18-month old is very particular about meat texture and I found out poached chicken is one of a few types of meat she will actually eat. I learned the poached chicken recipe from my mother and have just recently mastered the technique to where it tastes just like hers. With this dish, you get to taste the delicious chicken, but you also get a lot of leftover chicken stock to use as a soup base. Bon appetit!

Serves: 4 (~4 ounces per serving )

Calories per serving: ~255 calories , 28 grams of protein (without skin)

2 chicken quarters
2 green onion stalks, tied into a knot
4 slices of ginger, each one-inch thick
4 garlic cloves, each sliced in half

(Seasoning & garnish)
1/2 teaspoon sesame oil
1/4 teaspoon white pepper powder
1 tablespoon soy sauce
1 teaspoon garlic oil (chopped garlic fried in canola oil)
1 cup cilantro, chopped
2 green onion stalks, cut into two-inch lengths then thinly sliced


  1. Fill a large stock pot with four quarts of water. Bring to a boil.
  2. With a paring knife, cut two small openings along the side of the chicken thigh and stuff two garlic cloves and two ginger sticks into each quarter.
  3. Submerge the chicken quarters into the boiling water. Add the green onion knot and the rest of the ginger. Wait until the water comes back to a boil, then reduce the heat to medium low. Poach for one hour.
  4. After an hour, remove the chicken quarters from the pot and submerge them into a pan of ice-cold water for about 8-10 minutes.
  5. Remove the chicken from the cold water and place onto a plate. Rub the white pepper, sesame oil, and one teaspoon of soy sauce all over the chicken and let it rest for another 10 minutes.
  6. Tear the meat off from the bone, discard the skin, and garnish with chopped cilantro and sliced onions. Top off with a teaspoon of garlic oil and drizzle the remaining two teaspoons of soy sauce over the chicken.

*If you like to eat hot/spicy foods, try squeezing a few drops of lime juice in Sriracha and use it as a dipping sauce.

Braised Kale with Pork Shoulder


This hearty stew is perfect for cold winter days. I came up with this recipe when my husband said there’s nothing to eat in the house. I went to the fridge, and carrots, kale, pork, and tomatoes were the things we had available. I just threw everything together in the pot and to our surprise, it tasted pretty good! I hope you enjoy it as much as we (including my 18-month old) do!

Serves: 4
Calories: ~380 calories, 23 gm protein per serving

1 bunch of kale
1 pound pork shoulder (remove excess outer fat layer and cut into 1-2 inch cubes)
2 carrots (cut into big cubes)
2 medium tomatoes (cut into big cubes)
3/4 cup low-sodium chicken stock
1/4 cup of water
3 garlic cloves (peeled and left whole)
1 tablespoon cooking oil (canola or safflower)

Pork Marinade:
1/2 teaspoon regular sesame oil
2 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1/8 teaspoon white or black pepper



  1. Combine the pork marinade ingredients and pour over the pork shoulder cubes. Mix well and let sit for 10-15 minutes.
  2. Tear the leaves off the kale stems and wash thoroughly.
  3. Heat a 12-inch skillet or a larger sauce pan and add the cooking oil. When the oil starts to glisten, add the garlic cloves and saute for 10 seconds. Then slowly add in the marinated pork (discard marinade liquid). Keep the whole garlic cloves in while searing the pork.
  4. Sear the pork, about 15-20 seconds per side under medium heat.  Add the carrots and tomatoes and continue stirring for another 20-30 seconds. If the garlic starting to burn in this step, remove and set aside.
  5. Pour in the chicken stock and water and bring to a boil. Add in the garlic that was removed earlier. Turn the heat down to a simmer and add in two-thirds of the kale. Cover and let simmer for 25 minutes.
  6. Add the remaining kale and simmer for another 10 minutes. (This gives the dish a brighter green color, but you can skip this step if you prefer. Just add all the kale in Step 5 and simmer for 35 minutes.)