Jicama Omelette Spare Ribs Soup

Steamboats & hotpots require good soup bases to bring out the flavours of whatever ingredients you toss in. The one ingredient that Mom always tosses into her steamboat soup base is what we call here bangkuang or jicama. It gives the soup a tremendous savoury sweetness. Based on that same idea, I thought it would be nice to add some into my soup.

That aside, I made some tang hoon (glass noodles) omelette to add bulk to this soup. Totally a one-pot meal, if you really want it to be.

In this very simple soup, I used Spare Ribs, Jicama, Carrot, Ginger, Dried Oysters, Red Dates, Eggs, Glass Noodles, Water & Salt. 
Jicama Spare Ribs Soup 1

This was quite a big fella. 
Jicama Spare Ribs Soup 2

When I was young, we used to have these fresh in rojak or Asian-style fruit salads. With the meat blanched and jicama peeled, everything except the eggs & glass noodles are simmered in a pot.
Jicama Spare Ribs Soup 3

Just before the soup is ready to be served, I prepared Mom’s Glass Noodles Omelette.
Jicama Spare Ribs Soup 4

Raw glass noodles are pressed into the beaten eggs.
Jicama Spare Ribs Soup 5

And in due time set in. You’ll be wondering why I didn’t pre-cook the noodles and wouldn’t it still be hard and tough. You’ll see. :-)
Jicama Spare Ribs Soup 6

When the nicely browned is all ready…
Jicama Spare Ribs Soup 7

… they are cut into squares.
Jicama Spare Ribs Soup 8

After a little simmer in the soup, the noodles become nicely al dente within the omelette.
Jicama Spare Ribs Soup 9

Kinda amazing texture, right?
Jicama Spare Ribs Soup 10

But that aside, the soup is clear, sweet & refreshing.
Jicama Spare Ribs Soup 11

Not quite a soup reserved for cold weathers.
Jicama Spare Ribs Soup 12

I’d say this pot of soup is good for both warm and cold weather.
Jicama Spare Ribs Soup 13

Warms & refreshes all at the same time!

Do you make any dishes that are perfect for both hot and cold days?


“To the end that my glory may sing praise to Thee, and not be silent. O LORD my God, I will give thanks unto Thee for ever.” (Psalm 30:12)

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Jicama Omelette Spare Ribs Soup
Prep time
Cook time
Total time
Serves: 10-12
  • 12 oz (350 gm) Spare Ribs, blanched with boiling water
  • 22 oz (650 gm) Jicama (Bangkuang or Sengkuang), peeled & cut into large chunks
  • 1 tbsp Dried Oysters, rinsed
  • 7-8 Red Dates
  • ½ Carrot, peeled & cut into wedges
  • 1 inch knob of Young Ginger, peeled & sliced
  • 6-7 cups Water
  • 1 tsp Salt
  • ¼ tsp freshly ground Black Pepper
  • 4 Eggs, beaten -prepare just before serving
  • 1 oz (25 gm) Glass Noodles uncooked (Mung Bean Noodles or Cellophane Noodles)
  1. In a pot, put all ingredients excluding eggs & glass noodles. Bring to a boil the reduce to a simmer for 1.5-2 hours. If using thermal pot like I did, once water has boiled in the inner metal pot, place it into the outer thermal pot & leave for 2 hours.
  2. Just before serving, stir glass noodles into beaten eggs.
  3. Heat up a frying pan with 1 tsp oil. Pour egg mixture in and fry until both sides are golden.
  4. Cut up omelette into inch squares.
  5. Toss omelette into the soup & being the soup to a simmer for another 2-3 minutes. Noodles within the omelette will plump up. Adjust seasoning.
  6. Serve hot!

Sago Gula Melaka Kueh (Tapioca Balls Palm Sugar Snacks)

After the past 2 Malaysian kueh recipes, have they whet your appetite for yet another one? I’m on a roll, people! In fact, as I am typing this, I’m in the middle of making yet another recipe. But we’ll save that for another day ya.

Today’s recipe is, as the title implies, a sweet one. I daresay that palm sugar (gula melaka) can elevate any regular ol’ dessert. This sweet sweet bronze nectar is perfect just drizzled over ice cream, cakes, pastries… much like caramel (but better… if that is even possible!). Better still, it lends its nutty warm sweetness to desserts when it’s used as a crucial flavouring.

As such, I’m using palm sugar as an integral ingredient for this dessert. We don’t want to merely use it as a forgettable topping. We want to have it immersed into every pore and fibre of this delectably simple kueh. Or rather, every sago ball of this kueh. I’m waxing lyrical… that doesn’t feel like me. Let’s get down to the recipe!

Naturally, we need sago balls! Soaked and drained.
Sago Kueh 1

Sorry for the bad picture of gula melaka. It’s brown, usually tubular and smells like coconut. You get it.
Sago Kueh 2

There really isn’t much to this other than melting the sugar then mixing sago in.
Sago Kueh 3

Some people like to steam this but the klutz in me feels it’s better to cook it off on the stove just so I can control the amount of water that goes in. Mushy sago kueh is NOT what I am going for.
Sago Kueh 4

I found that 2:1 ratio for water:sago balls is just about right. It takes a bit of elbow grease to stir this until it thickens but I feel it’s worth having control over the texture.
Sago Kueh 5

Always a good idea to wet the platter a bit to prevent severe sticking. This is one sticky mixture and will further set when cool. Some of the sago balls won’t turn fully translucent and that’s okay. As long as most are, it’s fine.
Sago Kueh 6

The exciting part comes!
Sago Kueh 7

Freshly grated coconut flesh and gula melaka sago pudding! My mom stole a bite by the way. Pretend you didn’t see that.
Sago Kueh 8

Spoonfuls of sago pudding tossed into grated coconut = fresh bliss.
Sago Kueh 9

This is a kueh of delicious textures. Soft sweet sago pearls, some very soft, some al dente, covered with fresh sweet shreds of chewy coconut.
Sago Kueh 10

Super easy dessert that takes very little brain work.
Sago Kueh 11

It may look pretty weird or plain but it’s anything but.
Sago Kueh 12

Super tropical, no?
Sago Kueh 13

This is going to be my future party trick. 
Sago Kueh 14

If I ever get invited to one. ;-)

Have you ever cooked with sago? If so, how?

I’ve used it in my Sweet Potato Soup.


And to know the love of Christ, which passeth knowledge, that ye might be filled with all the fulness of God.” (Ephesians 3:19).

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Sago Gula Melaka Kueh (Tapioca Balls Palm Sugar Snacks)
Prep time
Cook time
Total time
I made a double batch of this which resulted to that large platter of sago pudding. The recipe below will yield half of what I had in the above pictures.
Recipe type: Dessert
Cuisine: Malaysian
Serves: 20
  • ½ cup Sago Balls, rinsed & soaked in clear water for about 20 minutes then drained
  • 1 cup Water (extra if needed)
  • ¾ block (6oz or 180gm) Palm Sugar / Gula Melaka (more if prefer sweeter)
  • 1 cup fresh desiccated Coconut Flesh
  • pinch of Salt
  1. In a large deep sauce pan, place palm sugar into water & simmer until sugar has melted.
  2. Pour in soaked sago balls. Bring to a boil then turn down to medium low heat, scrapping bottom of pan to prevent sticking or burning.
  3. Simmer mixture until it starts to thicken substantially. Turn heat to low and stir constantly. Once mixture has become gluey and most of the sago balls have turned translucent, turn off heat. The pudding should be firm enough to hold up when scooped with a spoon but not so hard that it seems dry. Add tablespoons of water if necessary to loosen mixture until cooked.
  4. Prepare a 8x8 inch pan by wetting the base and sides. Pour sago pudding into pan and leave to fully cool and set. If keeping overnight like I did, cover with cling wrap & store in fridge.
  5. To serve, spread out desiccated coconut flesh on a flat platter. Drop spoonfuls of sago pudding into the coconut and roll to cover.
  6. Best enjoyed chilled!

Steamed Yam Cake (Taro) 芋粿

It’s a sad day today. I don’t talk much about current affairs or personal things here much as this is obviously a foodblog. But I feel an affinity to the events that took place to MH17. My in laws were due to arrive back Europe today and thankfully they weren’t on that fateful flight (they arrived this afternoon, thanks be to God!). Hubs and I flew home from Switzerland via Amsterdam on the exact same route just 3 months ago. It’s heartbreaking, it’s sad, it’s tragic. It could have been my in laws, it could have been us but it was MH17. “Life at best is very brief, like the falling of a leaf, like the binding of a sheaf, be in time.” Our lives are in God’s hands. My heart goes out to all affected by this tragedy.

Just as the Honeycomb Cake I shared a couple of days ago, Yam Cake is one of those night market treats that I hadn’t considered making until very recently. For some reason, there are always those unattainable, unreachable foods that seem impossible to make at home. Or so it seemed.

After having tried making Radish & Pumpkin Kueh a couple of months ago, I really wanted to try my hands on a different recipe. One that is less sticky. And then on Instagram, I came across Bee’s picture & recipe. Of course I had to make it. In fact, that evry same afternoon, I went out and got everything I need. By the same evening, it was already cooking on the counter. :-) Talk about efficiency! (ehem… more like greed).

In fact, in the past week, I’d already made this recipe twice and both times it turned out perfect!

This isn’t the first time I’ve cooked with yam and in case there is a confusion on the difference between yam (taro) and sweet potato, do check out the little explanation I offered in my Yam Rice recipe.

The ingredients for this recipe is not too different from my Radish version – Yam, Dried Shrimp, Chinese Sausage, Garlic, Shallots, Oil, Rice Flour, Tapioca Flour, Water, Garlic, Chinese 5-Spice, Chicken Bouillon (optional), White Pepper, Salt, Spring Onions, Red Chillies (optional).
Steamed Yam Cake 1

Peel the yam. It’s quite slippery so be careful!
Steamed Yam Cake 2

My trusty food processor took all the work out of grating. Very necessary kitchen tool, I say.
Steamed Yam Cake 3

This kitchen scale has been around since I could remember. 
Steamed Yam Cake 4

Flour slurry!
Steamed Yam Cake 5

This is where the flavouring comes in. I like my yam cakes a little peppery. 
Steamed Yam Cake 6

Fry off a good amount of dried shrimp and Chinese sausage to bring out as much umami as possible. Without dried shrimp, this cake would be tasteless, flavourless and totally bland.
Steamed Yam Cake 7

Garlic is added in much later as it burns easily.
Steamed Yam Cake 8

I like to give the shredded yam a little fry through to dry out a bit as well as soften very slightly. It’s a good enough headstart.
Steamed Yam Cake 9

And then the slurry is poured in. Keep stirring as the bottom can stick and burn.
Steamed Yam Cake 10

Once it has thickened into a paste, much like starchy glue, it’s ready for the steamer!
Steamed Yam Cake 11

I left this steaming until it solidified.
Steamed Yam Cake 12

When it’s done, don’t be surprised to see that the surface is a little glossy and damp. This will dry up nicely and everything in the world will be good again. ;-)
Steamed Yam Cake 13

When all is done & cool, it needs a massive dose of garnish.
Steamed Yam Cake 14

I like this with loads and loads of extra fried shallots, fried dried shrimp and spring onions.
Steamed Yam Cake 15

This yam came is soft, chewy and full of pure yam flavour.
Steamed Yam Cake 16

I brought this to my church’s brunch and it was gone in a second.
Steamed Yam Cake 17

If you like yam cakes, I assure you, this is one reliable recipe that’s so simple you won’t believe you made it yourself.
Steamed Yam Cake 18

Do you have other Malaysian/local recipes for me to try?


“Stand fast therefore in the liberty wherewith Christ hath made us free, and be not entangled again with the yoke of bondage.” (Galatians 5:1)

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Steamed Yam Cake (Taro) 芋粿
Prep time
Cook time
Total time
Serves: 15-20
  • 550g Yam, peeled & shredded
  • 6 tbsp Dried Shrimp, rinsed & roughly chopped
  • 1 Chinese Sausage, skinned & cubed
  • 3 cloves Garlic, minced
  • 6 Shallots, sliced
  • 5 tbsp Oil, for frying shallots
  • 280g Rice Flour
  • 70g Tapioca Flour
  • 1100ml Water
  • ¼ tsp 5-Spice Powder
  • 1 Chicken Seasoning Cube
  • 1 tsp White Pepper
  • 1 tsp Salt, or to taste
  • 2 stalks Spring Onions, sliced
  • 1 Red Chili, sliced
  1. In a large bowl, mix water, flours, chicken seasoning, 5-spice powder, salt & pepper. Set aside.
  2. Grease a 10 inch round pan, or pans that fit into your steamer. Can be done in batches.
  3. Heat up oil & fry the shallots till light golden brown. Scoop out from oil & over some paper towel to let cool for later use.
  4. Add minced dried shrimp cook at low heat till fragrant. Reserve 2 tbsp for topping.
  5. Toss in Chinese sausage & garlic. Stirfry for another minute.
  6. Add shredded yam and stir fry for a couple minutes.
  7. Pour in flour batter and cook at low heat.
  8. Keep stirring and scrapping bottom until mixture is gluey and thick.
  9. Bring water in the steamer to a rolling boil.
  10. Scoop the mixture into prepared container & steamed for 40 to 50 minutes, or until mixture is firm and cooked through.
  11. Remove pan from steamer and leave to cool completely before turning out onto a place.
  12. Top with spring onions, reserved fried golden shallots & dried shrimp as well as red chili and cut into cubes to serve alongside hoisin sauce.

Recipe adapted from: Honey Bee Sweets