Authentic Hong Kong Milk Tea 香港奶茶


Hong Kong Milk Tea is my husband’s “must drink” tea whenever he goes to Hong Kong. This milk tea is creamy, silky, smooth and light in texture; In Hong Kong, most of the shops uses the brand Black & White evaporated milk, which is a product from Holland. So far I have not seen this brand in any of the supermarket in Singapore or in Perth beside the supermarket in Hong Kong, and they are not cheap! If you can get hold of this brand of evaporated milk, you can make authentic milk tea, just like those in Hong Kong.

I have been searching for the Ceylon tea leaves in Perth for months without success. When I went to Hong Kong for holiday last week, I decided to go to the supermarket and take a look. The first 2 time when I went to the supermarket, I got no idea which brand to buy. On my 3rd trip, there was an old lady standing beside me, I decided to ask her with my broken cantonese, after a few mins, she finally understood my question and she pointed to me this brand of tea leaves. I came back and make for my husband and he he said: “got standard”, and even my 2 boys which have never try the milk tea before love it, and my husband ask memto make this milk tea for 3 day straight! Another successful recipe!

Make 3 cups

500g water
20g black tea leaves (I use Rickshaw Black Tea)

160ml Full cream evaporated milk (I use Black & White Full Cream Evaporated Milk)

3 tablespoon Condensed milk (or to taste)

Put the tea leaves together with the water in a heat proof jug and bring to a rapid boil over the stove

Turn of the heat, cover, and let it steep for 10 mins.
pour some boiling hot water into the tea pot and serving cup and give a little swirl, discard the water, this is to warm up the pot and cups
Place a strainer over the tea pot and pour the tea in

Pour in the evaporated milk and condensed milk into the teapot, stir well and serve immediately


Chicken Braised With Red Pepper – Thermomix Method

“Mum, why do we always have to eat rice? Can we have something else?”. Ok then, let’s have Spanish food tonight! This is another thermomix meal that can easily prepare using thermomix, winout using my arm to stir and there is no need to clean up the stove. The sauce is yummy and goes very well with the bread!

Total time: 50min

Preparation time: 15min

Serve 4

Difficulty: easy

40g extra Virgin olive oil

3 clove garlic

150g onion, cut into halves

300g red peppers (capsicum), cut into pieces

50g white wine

1kg chicken pieces

50g water

200g tomatoes sauce

1 chicken cube stock

1 teaspoon salt

1/2 teaspoon pepper

250g mushroom, sliced

1/8 teaspoon nutmeg or to taste

Place olive oil and garlic clove into the TM bowl, chop 6 sec / speed 5, then sauté 3 min / Varoma / speed 1

Add onion, red pepper and wine, shop 4 sec / speed 5 then sauté 10 min / Varoma / speed 1

Add chicken pieces, water, tomatoes sauce, cube stock, salt and pepper and cook 20min / Varoma / reverse / spoon
Add mushroom and nutmeg and cook 10min / Varoma / reverse / spoon
Place in a serving bowl and serve with bread.
Recipe adapted from Thermomix Cook book – My Way Of Cooking

Gong Bo Chicken 宫宝鸡 – Thermomix And Stove Method (Chicken With Dried Chili And Cashews)


I’m in the midst of nursing an inflammation on my shoulder, and was lookin for simple and yet yummy meal to prepare as I was told not to lift heavy thing and do too much repetive action with my arm.  The hardest for me is cutting the chicken (I did try to use left hand to cut but without success 😖 ) and washing the pot, all the arm work of stir frying are done by the Thermomix.  The tip for this dish is, if you are cooking with the thermomix, cut the chicken into slightly bigger cubes, and I find using thigh is better as breast tends to breaks at the end of the cooking.  Hope you enjoy this dish as much as my family!


500g chicken thigh / breast filets, cubed

1/8 teaspoon Salt

1 teaspoon Chinese cooking wine / shaoxing wine

20g ginger

6 cloves garlic

8g dried chili (or to taste), soak in water till soft then squeeze dry, remove the seeds and roughly chopped

2 tablespoon oil< b>Gravy:

2 tablespoon sugar

1/2 teaspoon vinegar (I use apple cider)

3 tablespoon light soy sauce

1 tablespoon Chinese black vinegar

2 tablespoon water

1 teaspoon cornflour

Pepper to taste<

100g roasted cashews

30g spring onion, sliced< b>Thermomix Method:

Marinate chicken with salt and Chinese cooking wine for 30mins

Place ginger and garlic into TM bowl and chop for 5 sec / speed 7<<
d chili and oil and sauté for 3 min / 100°C / spoon / reverse<<
d chicken and cook for 5 min / 100°C / spoon / reverse

Add in gravy ingredient and cook for 10 min / varoma / spoon / reverse

Add nuts and spring onion and stir for 30 sec / spoon / reverse<<
rve with steamed rice.< b>Stove Method:

Marinate chicken with salt and Chinese cooking wine for 30mins<<
ice the ginger and garlic and set aside<
at oil in wok and fry the ginger, garlic and chili till fragrant.<<
d chicken and cook till chicken is cooked<<
d in gravy ingredient and bring to boil, reduce heat and simmer till chicken is tender and sauce is reduced<<
d nuts and spring onion and mix well.<<
rve with steamed rice.<<
cipe adapted from A Taste Of Asia Thermomix cook book page 53<<

Red Bean And Yam Dessert 芋香红豆汤 – Stove And Thermomix Method



200g yam, peeled and cubed, steamed until soft

150g red bean, overnight

2 pandan leaves

80g rock sugar or to taste

700g water (or more)
Stove Method:

1. Put red bean, pandan leaves, sugar and water into a pot and cook at medium heat until red bean are soft

2. Steam yam separately till soft

3. Discard the pandan leaves, transfer to a food process (or use a hand held mixer) and blend till smooth.

4. Add in the yam and serve immediately.

Thermomix Method:

1. Place red bean, water and pandan leaves into TM bowl. Place the yam on the steamer and cook for 30 mins / Varoma temperature / speed spoon.

2. Discard pandan leaves and blend 40 sec / speed 7

3. Add sugar and cook for 5 min / 90°C / speed 3

4. Add in the yam and serve immediately

Beer Jelly🍻🍻🍻


When I first saw this on YouTube, I was like, Oh this is so cute!! I want to make this! So I went to the shop and grab a bottle of apple juice and play with it, when I leave it in the fridge to chill, my husband and my son ask me “why there is beer in the fridge?” Guess it was so real that they have been fooled! Happy Easter everyone, cheers!!

500ml clear Apple juice ( I use golden circle) 

10g gelatin powder 

 2 wine glass 

A basin of ice cold water


1. Take 3 tbsp of apple Juice and gelatin put in a microwave oven proof jug or deep bowl and use a hand whisk and mix well. 

 2. Cover with a cling wrap and microwave for 30 sec 

 3. Add in the remaining apple juice and whisk well 

 4. Transfer to the basin of ice cold and whisk slowly for about 6 mins


5. Remove the bowl from the ice water, whisk quickly for 15 sec to make the foam


6. Pour into the wine glass, chill in the fridge for at least one hour to set.


Fresh Almond Milk


Went to the gluten free expo recently and Rawsome had a demonstration on how to make almond milk.  I tried it today and it was much creamier then those store bought almond milk, is super easy also. I also use my fitness pal Apps to workout the calories for this recipe, the portion is easy to remember too: (1:1:1:) 1 cup of  almond, 1 liters of water and blend for 1 minute.  Remember to keep the pulp in the fridge as I will be posting how to make the Lamingotn Bliss Bombs over the next few days, which also was demonstrated during the expo by Rawsome.

Serve 4

250ml per serve

194 calories per serve:

Total fats: 14.2g

Saturated fat: 1g

Polyunsaturated fat: 4.6g

Monounsaturated fat: 9.4g

Trans fat: 0.1g

Sodium: 6.2g

Carbohydrates: 9.8g

Fiber: 6.9g

Sugar: 1.4g

Protein: 10.5g


150g raw almond

2 liters of filtered water


Soak the almond with 1 liters of filtered overnight in the fridge

Drain and rinse almonds

Blend the almond with 1 liters of filtered water in a blender for 1 min

Strain through a nut bag or cloth, save the almond pulp for later use.

Chill in the fridge, milk will keep well for 3 to 4 days in fridge 

Pumpkin And Yam Paste – Cooking on Stove Or With Thermoix

Serve immediately


This is a super easy and yummy dessert. It tastes like Au Nee in liquid form! If you like Au Nee, you should give this a try, is yum!

Recipe from Thermomix A Taste Of Asia Cook Book.

Serve 4-6
Cooking time: 20 min

200g pumpkin, peeled and cubed
250g Yam, peeled and cubed
500g water
2 pandan leaves, tied into a knot
60g sugar
120g coconut milk

Stove Method:
In a pot, bring water to a boil, add in pumpkin, yam, water and pandan leaves and cook till pumpkin and yam are soft.

Discard the pandan leaves, transfer to a food process (or use a hand held mixer) and blend till smooth.

Add in the coconut milk and sugar and cook for another few mins till sugar is dissolve.

Serve immediately.

Thermomix Method:
Place pumpkin, yam, water and pandan leaves into TM bowl. Cook for 15 mins / Varoma temperature / speed spoon.

Discard pandan leaves and blend 40 sec / speed 7

Add sugar and coconut milk and cook for 5 min / 90°C / speed 3