Tuesday, November 24, 2015

Online shopping with ShopBack and Cashback

Sokehah Cheah | 12:03 PM | | Be the first to comment!

Online shopping with ShopBack and Cashback

We were having our regular get together recently and among the topics discussed was the subject of online shopping.   Online shopping is continuously becoming more popular and improving day by day with so many platforms to choose from.   Then one of us was asking whether she can find any nice qipao which are reasonably priced, online.   Of course, echoed another friend and she mentioned Qoo10.my and a whole string of other platforms like Taobao, Lazada, Zalora, Aliexpress.   On top of that these platforms are having a ShopBack and Cashback campaign, meaning that when you shop online at any of these platforms, you’ll get back a certain amount in cash.  In other words 'Shopback gives cashback on your online shopping'!

As the year end festive season is just round the corner, now is the best time to hunt for great deals and Enjoy Groupon promo codes or  get the best Lazada discount codes   for big fantastic bargains.  Not forgetting to get your gifts ready with our Christmas sale.

How  to use ShopBack?  Just click on the store that you want, pick your purchase and once payment is made you will get cash back into your ShopBack account within 48 hours.  The wonderful thing is that you can cash out from ShopBack once you have accumulated Rm10 in your account.

To have a better grasp of Shopback and Cashback do spend a few minutes to watch their introductory/tutorial video  at  https://youtu.be/J6OuRVAxPVg

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Monday, November 23, 2015

Steamed fish with radish and dried shrimps ~ 甜菜脯蝦米蒸鱼

Sokehah Cheah | 12:13 PM | | 3 Comments so far

Very rarely do I steam black pomfret as I normally like to fry it.  But I was assured by the fish monger that this black pomfret tastes just as good, steamed.  Steaming a whole fish is also a great and quick way to cook and with a vegetable dish on the side, dinner is served in a jiffy.

Recipe for Steamed fish with preserved radish and dried shrimps ~  甜菜脯蝦米蒸鱼


  • 300 gm black pomfret
  • 1.1/2 Tbsp preserved sweet radish
  • 1 Tbsp dried shrimps
  • 4 pips garlic, chopped
  • 1 heaped oyster sauce
  • Oil for frying
  • Sesame oil
  • Spring Onions
  1. Wash the fish, pat dry and make 2 slits on the fish.  Season with a bit of salt.  Set aside.
  2. Heat up a pan with some oil, saute the chopped garlic with dried shrimps, toss in the radish, stir fry.
  3. Add in the oyster sauce and fine tune to taste.  Set aside.
  4. Heat up a steamer, place the fish on a plate and steam the fish over rapidly boiling water, for 8 mins.
  5. Pour the radish mixture onto the fish, turn off heat.
  6. Drizzle on some sesame oil and garnish with spring onions.
  7. Serve immediately with white rice.

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Monday, November 16, 2015

Mulberry Chrysanthemum Tea ~ 桑叶菊花茶

Sokehah Cheah | 4:10 PM | | | | | 7 Comments so far

To combat the haze I made this Mulberry Chrysanthemum tea as it's caffeine free and Chrysanthemum is a natural coolant which helps to lower the temperature in our body, lower cholesterol, brings relief to sore throats, redness, itichiness and dryness in the eyes.  Chrysanthemum flowers come in many colours, white, yellow, purple and while the disc florets are yellow, the main types used are those with white or yellow petals.  Mulberry leaves on the other hand contain more  calcium than green tea thus help in strengthening bone mass.  Mulberry leaves are also caffeine free and are also a great source of vitamins A,B and C, minerals and amino acids.  Wolfberries, native to China helps in improving eyesight, general well-being and strengthening the immune system.

Recipe for Mulberry Chrysanthemum Tea  ~  桑叶菊花茶


  • 2.1/2 litre water
  • 25 gm dried chrysanthemum flowers
  • 20 mulberry leaves
  • 6 honey dates (mut choe)
  • 10 gm wolfberries

  1. Boil the water with the Mulberry leaves and honey dates for about 1.1/2 hours on medium flame.  Smash the dates to bring out the flavour.
  2. Rinse and add in the dried chrysanthemum flowers.  Bring to a light boil for about 10 mins. Turn off heat.
  3. Toss in some wolfberries before serving.

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Monday, November 9, 2015

Mango Ice Cream ~ 芒果冰淇淋

Sokehah Cheah | 3:03 PM | | | | | 3 Comments so far

This is a very easy and quick ice cream recipe without the need for cooking the custard and the end product is just as smooth.  I reduced the amount of sugar for the ripe mangoes were already very sweet and the sweetness was just to my family's liking!

Recipe for Mango Ice Cream   ~  芒果冰淇淋  (adapted from 'here')


  • 1 cup milk
  • 1 cup cream
  • 90 to 100 gm sugar
  • 2 ripe mangoes, mash up the meat or grate the mango
  1. Blend the cream and sugar on low speed to let the sugar mix well with the cream, for about 15 to 30 secs.
  2. Add milk, blend till everything mixes well together.
  3. Add in the mango pulp, blend again, till creamy.
  4. Cover this mango mixture and chill in the fridge, overnight.
  5. Churn this mixture according to the manufacturer's instructions, about 30 mins.
  6. Pour this into a container and freeze before serving.

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango)

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Monday, November 2, 2015

Japanese Peach Tea Chiffon Cake ~ 日式桃抹茶戚风蛋糕

Sokehah Cheah | 12:33 PM | | | | 5 Comments so far

This Peach Tea chiffon cake is slightly different from the  Matcha Green tea chiffon both in taste and appearance.  This Peach tea is sweetened with sugar and the colour is not as green as the normal Matcha powder.   The taste of tea is not so distinct as Green tea but overall the cake is soft, moist and light ..... just yummy!

I always seem to have a problem unmoulding a chiffon cake.  Just look at the patches!   Have googled to see how to unmould a chiffon cake by hand, must give it a try when I next bake a chiffon.

Recipe for Japanese Peach Tea Chiffon Cake  日式桃抹茶戚风蛋糕  (adapted from 'here')  

Ingredients (A)

  • 6 egg yolks
  • 60 gm caster sugar
  • 6 Tbsp canola oil
  • 8 Tbsp water
  • 150 gm superfine flour
  • 20 gm Japanese Peach Tea powder
  • 2 tsp baking powder
(B)     6 egg whites
          110 gm caster sugar

  1. With a hand whisk, whisk the egg yolks, add the sugar, mix well.  Then add in oil and water and whisk altogether till well combined.
  2. Sift the superfine flour, and baking powder together.  Mix in the tea powder till well combined.
  3. Add the flour mixture into the egg mixture in three batches.  Whisk till totally incorporated and free of lumps.
  4. In a clean mixing bowl, whisk egg whites till bubbly, add in the sugar gradually, increase the speed and whisk till stiff peaks form.
  5. Add 1/3 of the beaten egg whites into the batter and gradually fold in the remaining egg whites.
  6. Pour the batter into a clean, ungreased chiffon pan, run a chopstick round the pan and lightly tap the pan on the work top to release any air bubbles.
  7. Bake in a preheated oven @ 180 deg.C for  about 50 mins., test with a skewer till it comes out clean.
  8. Immediately invert the cake and let it cool completely before unmoulding by running a knife round the side and bottom of the pan.

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Tuesday, October 27, 2015

Jackfruit Mung Bean Sweet Soup ~ 绿豆糖水

Sokehah Cheah | 12:24 PM | | | | | | 4 Comments so far

I've frequently made this mung bean sweet soup or 'tong sui' during this crazy, hazy weather but this is the first time that I'm serving it with freshly shredded jackfruit or  大樹菠蘿 .     
An Indonesian friend gave me the idea for she said that it was the normal practice in her kampong.  I was a bit skeptical at first but I believe that there's no harm in trying some thing new.   The jackfruit did add some fragrance to the sweet soup and made it more delicious!

Recipe for Jackfruit Mung Bean Sweet Soup ~  绿豆糖水


  • 300 gm mung beans
  • Jaggery powder to taste
  • 2.1/2 litre water
  • 5 pieces screwpine/pandan leaves, slit and tied like a bunch
  • Jackfruit, shredded

  1. Wash the mung beans and boil in a pot of water.   Add in the pandan leaves and boil till the beans have softened.
  2. Add in the jaggery powder, mix well to taste.
  3. Before serving, top the sweet soup with some shredded jackfruit.

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