My website is about each countries' foods.

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Chinese Green Bean Soup


This is an easy Chinese soup dessert that is cooling and sweet, which is suitable for the perpetual hot weather in Singapore. Green beans (or some call ‘mung beans’) are considered by Chinese as a ‘cooling’ food, and some believe it is a good natural alternative home remedy for acne.

  • 5 ounces green beans (mung beans)
  • 4 cups water
  • 1.5 – 2 ounces sugar or more, (preferably rock sugar) according to your taste
  1. Fill water in container, add green beans, and wash by rubbing beans with palms of hand. Discard water. Repeat two or three times until water is clear.
  2. Drain green beans, put in pot and fill with 4 cups of water. Cook on medium high heat with lid on until it boils.
  3. Turn heat to medium and let it cook about 20 minutes. You will see that the beans start to plump and split. At this time keep lid partially open, as the boiling water will produce foam which will spill over the pot.
  4. When all the beans have opened and you see the yellow part, time to add sugar. If you do not have rock sugar, use brown sugar. (White sugar gives the soup a sour taste)

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Japanese Cheesecake


Japanese Cheesecake

Recipe from The Cookbook Chronicles

  • 300g cream cheese
  • 45g unsalted butter
  • 57g egg yolk (this equals to 3 yolks)
  • 20g sugar
  • 11g cornstarch
  • 150g milk
  • 95g egg white (3 egg whites)
  • 55g sugar
  • Use an 18 cm (7 in) cake pan with a fixed bottom

Cut a strip of parchment that is 3 cm higher than the height of the cake pan. Fold 1.5 cm along the long edge and cut a notch to the fold line every 2 cm to allow the strip to line the side of the cake pan. Slits should point into the center of the cake pan. You want the strip to be at least 1 cm taller than the cake pan. (Basically, the notches are just so you can build a perfectly round collar around the base of the pan.) Cut a parchment paper round to line the bottom of the cake pan.

Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.

Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I did this in about 15 second intervals.)

In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.

In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.

Mixing and yolks with the cream cheese
Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.Add a small amount of the 55g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.

Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.

Pouring the mixture into the dish

All ready for the oven!
Put the cake pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up the cake pan. Bake for 15 minutes and then lower the temperature to 160°C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.

So beautifully plump!
Note: The cake will continue to bake with the heat off so do not over bake. Depending on the oven, the cake may not turn golden but should avoid cooking much longer than the suggested time.

Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day

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2 egg whites
1/2 cup sugar
Pinch cream of tartar
1/2 teaspoon vanilla
Pinch salt
1 pound strawberries, rinsed and dried



    1. Add egg whites and sugar to the stainless steel mixing bowl of a stand mixer. Using whisk attachment, whisk on medium-high speed until sugar is incorporated and whites form soft peaks, about 3 to 4 minutes.
    2. Add in cream of tartar, vanilla and salt. Whisk on high speed for about a minute or so. Crème is done when it’s glossy and holding stiff peaks.
    3. Dip and swirl a strawberry into crème. Using a blowtorch (or gas burner, if you are using skewers), brown crème as desired. Place on serving plate (or in mouth!) and serve immediately.

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American Corn Dog



1 cup yellow corn meal
2/3 cup corn flour
1/3 cup cornstarch
1 tsp. salt
3/4 tsp. baking powder
2 tbsp. sugar
1 egg
1 cup buttermilk
1 package of good quality hot dogs (such as Sabrett Skinless Beef Franks)
2 quarts of vegetable oil (for frying)
8 wooden popsicle sticks


      1. Line a rimmed sheet tray with paper towels and a wire rack. Remove hot dogs from their package and dry completely with paper towels. Place a wooden popsicle stick into the length of each hot dog, leaving enough length at the end to use as a handle. Heat oil in a 10″-12″ heavy pot over medium heat until temperature reaches 350°.

      2. Whisk dry ingredients together in a medium bowl and make a well in the center. Whisk together egg and buttermilk in the well and combine with dry ingredients, mixing until smooth. Pour batter into a pint glass or other tall, skinny container, leaving a 1-inch space between the top of the batter and the rim of the glass.

      3. Dip prepared hot dogs into batter, coating completely, and fry in batches of two for 2–3 minutes, turning halfway through fry time, until deep golden brown on all sides. Drain corn dogs on prepared tray. Repeat with remaining hot dogs.

 Note: You can use up any leftover corndog mixture by frying up some corn fritters. Just drop tablespoons of remaining batter into the oil and fry 2-3 minutes, turning halfway, until puffed and golden. For an added kick, add 1 tbsp. chopped jalapeño plus 3 tbsp. grated cheddar to the leftover batter before frying.