Mrs. Chan

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Spaghetti in Italian Basil Pesto Sauce

In Uncategorized on June 3, 2011 at 9:08 am


Mitch Gelber cooks the best pasta among us family members.

If we needed a pasta dish, we just needed to appoint him and he gladly cooks them out for us. I remember him labouring a long time in his kitchen, just to cook a tomato and sausage sauce. It was worth the wait but the aroma set us drooling impatiently. It was torturous.

For his party, the Gelbers decided to do Spaghetti in Italian Sauce. A no short cut to food processor, Coco and Mitch insisted on the mortar and pestle. It make sense to spend on this step as the paste was textured with taste. You get bites of the basil and the bouquet is lingering with herbal sweetness in your palate right to your nostril. A great way to enjoy pasta.

Besides the pesto sauce as a basic important ingredient, the pine nuts and cheese really add up to bite and taste.

Do try as the pesto sauce is really easy to dish out and within less than an hour, the Glebers dished out 2 pounds of pasta to serve us hungry guests and family.



  • Italian Basil Pesto Sauce
  • 2 pounds of spaghetti
  • salt
  • olive oil
  • pepper
  • grated Parmesan
  • toasted pine nuts
  • cherry tomatoes
  • basil leaves for garnishing (optional)
  1. Fill a large pot, with water. Depending on the size of the pot, fill it from 1/2 to 3/4 full with water
  2. Cover the pot with a lid and place over high heat.
  3. Leave the lid on the pot until the water comes to a rolling boil. The lid will allow the water to heat up more quickly.
  4. Remove the lid and add salt to the water when it reaches a boil.
  5. Add the spaghetti to the boiling water.
  6. Allow the spaghetti to cook for approximately 10 minutes, occasionally stirring it to keep it from sticking to the bottom of the pot. Occasionally check the spaghetti to see if it’s done. When the pasta reaches al dente, it will be firm in the middle but chewy.
  7. Empty the contents of the pot into the colander to drain the liquid.
  8. Add a small amount of olive oil and pesto sauce to the pasta and toss
  9. Add salt and pepper to taste.
  10. Toss pine nuts and cherry tomatoes, sprinkle grated cheese and it’s ready to be serve.


Red Bean Paste Buns 豆沙包

In Uncategorized on April 4, 2011 at 10:32 pm

INGREDIENTS:- makes 24 fairly large buns

1 kg      pau flour
1 tbs     instant yeast
60g      caster sugar
water, vegetable shortening, softener

1 kg      red bean paste

  1. Put some warm water into the tablespoonful of yeast.
  2. Sieve pau flour and add yeast, caster sugar and mix well.
  3. Make a well in the centre of the flour mixture, add in water and mix to form a dough.
  4. Knead dough until it becomes smooth (about 5 mins).Knead in the vegetable shortening and continue to knead for another 10-15 mins or until the dough becomes smooth and elastic. The dough must be smooth on the overall surface.
  5. Cover with cling wrap or cloth and let it proof for about 1 hr or until it doubles in bulk.
  6. Transfer dough onto a gently floured table. Punch down the dough and give a few light kneading to release the trapped air bubbles.
  7. Take a big piece of dough and roll into a long log. Cut into smaller serving sizes. Momsie is random here and she suggested that we should divide the dough into 24 portions. We decided it was okay to have fun and forgo the weighing.
  8. Roll each portion into a smooth round. Flatten each dough into a small disc with your palm or a small rolling pin, make the edges thinner and the centre portion thicker.
  9. Wrap each dough with some of red bean paste.
  10. Pinch and seal the seams. Place dough seam side down on a square piece of parchment paper. Leave buns to proof for 20-25 mins.
  11. Place buns in a steamer* and space them apart so that they do not touch one another.
  12. Remember to steam those made earlier first.
  13. Steam at medium to high heat for 12mins (make sure the water is already boiling before steaming). When ready, remove the lid carefully to prevent water from dripping over the buns.
  14. Make decorative red chop and always serve them warm.

Momsie prepared this a day ahead. Will come back and get her recipe. She makes it effortlessly. She didn’t even sieved them, so unfair. It tasted so smooth and yummy.

Scope generous amounts of red beans and let it sit in the middle of the round dough on your palm.

Remember to place those buns in order so that you know which are to be steamed first.

Momsie uses 4 chopsticks tied together as a decorative chop for these buns. Creative.

I love a good red bean paste bun, you rarely get a good one with fresh, clean and yummy fillings anymore.