Animal-Milk-Protein Free, Dairy-free, Food, Recipe

Orh nee (Teochew yam paste dessert)

Mrs Eio’s first attempt to make Teochew Orh Nee  (Yam paste dessert) since her father-in-law can eat something watery & soft now. 

Many online recipes call for lard & coconut milk. Mrs Eio wanna make something healthier for her in laws so she uses sunflower oil & soy milk. Brown sugar instead of white sugar. 



  • 1kg of yam
  • 2-3 cups of water (depending on your rice cooker)
  • 1 sweet potato
  • 3/4 cup of brown sugar
  • Half cup of sunflower oil
  • 3/4 cups of Nutrisoy soy milk (reduced sugar)
  • 1-2 cups of soy milk (for adding to the finished product just before serving)
  • Gingko nuts (some brown sugar & water for boiling the gingko nuts) 


  1. Peel off the skin of the yam & sweet potatoes. 
  2. Diced them. 
  3. Put them into the rice cooker & add water. Mrs Eio used the “expert cooking” function of her Tefal rice cooker. (Some people prefer to steam them but you may need to add more milk later on or some water to the yam if you prefer steaming. )


4. The yam & sweet potato is done after about 15-20 minutes. Mrs Eio off the rice cooker & let it cool for about 5 min. She prefers to blend the yam & sweet potatoes with her handheld blender so the texture is smoother (instead of mashing them). 

6. Switch on the rice cooker to cook & stir in the oil, sugar & soy milk. Add a bit more soy milk if the yam texture becomes dry. Some rice cooker’s heat is higher than others so the yam will dry up faster. The mixture will become smooth & pasty after stirring & mixing everything together. 

7. Mrs Eio used canned gingko nuts. She boiled them in the brown sugar water & soaked them for awhile so they taste better. 

8. Serve the yam paste in a bowl while it’s still warm. Add in the gingko nuts & additional soy milk. (Some people prefer to drizzle coconut cream instead before serving.)

Heart-warming dessert. ❤️done!

Food, Recipe

Roast herbal chicken (stuffed with lemon & garlic) & vegetables

Mr Eio has been working late for past 2-3 weeks. There’s a high chance that he’ll be home on time for dinner today. Eios are all excited. Eio kids can see their daddy before going to bed. So, Mrs Eio tried to whip up something special for her ❤️. 

One of her friend showed her what she cooked for dinner few days ago. It’s roast chicken with vegetable. This is timely. Good idea for dinner tonight. 


  • 1 Sakura whole chicken (lower cholesterol & fed with lactobacillus) Mrs Eio washed, marinated the chicken with herbs (dried rosemary, thyme, lemon,  salt & fish sauce) & refrigerated it overnight. 
  • 1 lemon (poke all over using a fork)
  • 1 clove of garlic (cut into half- cross section) 
  • 2 sweet potatoes (cut into 6-8 pcs)
  • 6-8 small potatoes
  • 2 stalks of celery (cut into shorter pcs)
  • 1-2 carrots (chopped into smaller pcs)
  • 8-10 cherry tomatoes 


  1. Preheat oven to 180 degree celcius. 
  2. Thaw the marinated chicken to room temperature. 
  3. Stuff the lemon & garlic into the chicken. 
  4. Mrs Eio doesn’t have a string to tie the chicken thigh so she decided to pluck a pandan leave from her balcony plant to tie the chicken thigh. 
  5. Lay the vegetables in the baking tray. 
  6. Add some salt & olive oil
  7. Place the chicken into the tray on top of the vegetables. Add some olive oil onto the chicken. 
  8. Place the chicken & vegetable into the oven. 
  9. Roast them for 1.5 hours at 180 degree celcius. 
  10. Sprinkle some water on the vegetables & chicken every half & hour (Twice for the entire 1.5 hour) – to prevent overheating & drying up. 

While waiting for the chicken & vegetable to be roasted in the oven,  you may prepare some pasta or spaghetti.


Once the roasted chicken & vegetables are out of the oven, remove the chicken & placed it on a plate. After cutting the chicken, you may squeeze some of the lemon juice on the chicken & vegetables. 


Toss the spaghetti with the roasted vegetables, together with the rich & flavourful gravy in the baking tray. 

Done! Mr Eio commented that this is one of the best roast chicken he ever had. 


Worth the time. Yummy. Try it! 

Food, Recipe

Spinach side dish(Sigeumchi-namul )

El & Mrs Eio were unwell for the past 2 weeks. One of the things they enjoyed doing together was watching Maangchi’s video. 

Mrs Eio’s thankful that El has already recovered & Mrs Eio can’t wait to try out Maangchi’s recipe to make Spinach side dish (Sigeumchi-namul ). You can refer to Maangchi’s blog below for her video & original recipe.​


Mrs Eio altered the recipe to her liking. She added fish sauce to this dish to enhance its flavour. Here’s Mrs Eio’s ingredients. 

  • 8 ounces spinach (Mrs Eio washed the spinach clean before blanching & rinsing.) 
  • 2 garlic clove, minced
  • 3/4 tsp of soy sauce
  • 3/4 tsp of fish sauce
  • 1½ tsp of sesame oil
  • 2-3 tsp of sesame seeds

Mrs Eio omitted the Korean dried shredded red pepper & green onion. 

Firstly, Mrs Eio roasted the roasted white sesame seed.    

She only used 2 tsp of sesame seeds so she kept the rest in an airtight container & store in fridge after it cools down. 


Wash the spinach to remove dirt & soil.    
Blanch the spinach for 1min.  
Rinse & cool the spinach with cool water. Squeeze out the excess water.    
Mrs Eio preferred to use a scissors to cut the spinach. She sterilized the scissors before cutting.  
Add minced garlic, sesame seeds, fish sauce, sesame oil & soya sauce.    

Instead of mixing the spinach with hands, Mrs Eio prefers to use chopsticks. 🙂 it’s really up to you.  

Yummy! Here’s the spinach side dish. Mr Eio loves it!   


Food, Kids/Children, Little Kitchen Helper, Recipe

Dumpling making 

Mrs Eio finally gets down to make dumplings. 

 Ingredients for the dumpling skin:

  • 3 cups of plain flour
  • 1/3 tsp of salt
  • 1 cup of hot water

Mix the salt & flour together. Gradually add the hot water into the flour & mix them tog. It’ll be lumpy in the beginning but make sure not to add too much water. Knead the dough till its smooth & ready to be used. 

Let the dough rest for at least 1 hour. Cover it when it’s resting so the dough don’t dry up. 


This dough yields about 25-30 dumplings. 

Divide the dough into 30 pieces . Have a cup of flour beside you to coat the small pieces of dough. Roll them into small balls & press them flat like a pancake so that it’s easier to roll them into skin. Once you have rolled them into skin, coat the skin with some flour to prevent them from sticking with one another. 

Add 2 tsp of meat fillings into the dumpling skin. Fold the skin into half.  Press it down to close the opening or make a side gathers. 

Eio kids trying out with Mrs Eio. 

For the fillings, Mrs Eio uses the following: 

  • 400g of minced pork
  • 1 cup of chopped celery 
  • Half a cup of chopped carrots
  • 2 tsp of grated ginger
  • Seasoning: 1/2 tsp of salt, 2 tsp of fish sauce, 1 tsp of sesame oil, some pepper, 2 tsp of oyster sauce. 

Mixed well. 

 To make her preparation worthwhile, Mrs Eio also add the carrot & celery (bigger cut) into her pot of corn soup for dinner. There’s another container of marinated pork with chopped carrots to be frozen for another meal. Probably to cook with mushrooms or beancurd. Here’s the dumpling fillings. Mrs Eio will freeze the dumplings for another meal. 🙂 
Mrs Eio has her own preference on the sauce to dip her cooked dumplings. 

Dumpling sauce for dipping: 

  • 3tbsp of vinegar
  • 1 tbsp of sesame oil
  • 1 tbsp of soya sauce
  • 2 tsp of grated ginger

Mix all the above together. Wallah! Enjoy…

Baking, Food, Kids/Children, Little Kitchen Helper, Recipe

Walnut chocolate chip muffins

Little kitchen helpers are in action again. This time round, they are helping Mrs Eio bake walnut chocolate chips muffins. Mrs Eio needs to use up the left over nuts from a gathering.  


1) Mixture A

  • 1/3 cup sugar
  • 2 cups self raising flour 
  • 1 teaspoons baking powder
  • 1/3 teaspoon salt

2) Mixture B

  • 2/3 cup nutrisoy milk (reduced sugar) 
  • 1/2 cup canola oil 
  • 2 eggs (beaten)
  •  1/2 teaspoons vanilla extract 

3) 1/2 cup chocolate chips

4) 3/4 cup crushed walnut 

5) Some almond & cranberries for toppings 

El’s a good helper! 

First, add & mix all ingredients together for mixture A.  Add & mix all ingredients together for mixture B. Add mixture B to mixture A. Put walnuts & chocolate chip into mixture A& B. Mix them together. 

Em helped to crush the walnuts.    

This recipe can yield 12 muffins. Scoop the mixture into the muffin cups. 

El added the cranberries & almond toppings to the muffins. 

Preheat oven at 180 degree C. Bake the muffins for 20 mins. 

Done. Let them cool down before serving. 

Eio kids love the muffins. 🙂

Good way to get the kids to eat walnuts (brain food). Try baking it! 

Animal-Milk-Protein Free, Dairy-free, Food, Recipe

Dairy-free cream of mushroom

Em loves cream of mushroom but El can’t eat due to the presence of animal milk protein. Mrs Eio has been thinking how to make this soup tastes good & both kids can enjoy. The cream of mushroom didn’t taste as good with Soy milk. Mrs Eio finally got it when she used coconut cream to make the soup. Yummy! 


  • 500g of shitake mushroom (before removing stalks) 
  • 200 g of brown mushroom (before removing stalks) 
  • 1 packet of cream of coconut 
  • 3 yellow onions & 2 cloves of garlic 
  • Salt & pepper to taste. 
  • Olive oil to stir fry the ingredients. 
  • 1-2 cups of water. 
  • Pinch of oregano (optional. Some people use thyme) 

Comparing the nutrition information before deciding to use coconut cream. To obtain the creamy texture, coconut cream is the way to go! 

Chopped the garlic, mushrooms & onions. Just anyhow chop! 😁😁since she’s going to blend it anyway… Shall get the Eio kids to help the next time round.  

Add some olive oil into the pot. Stir fry the onion & garlic before adding mushrooms. Add oregano, salt & pepper to taste. 

Mrs Eio must make her effort worthwhile so she will stir fry more ingredients & freeze part of it for use on another day. 

Her handheld blender comes to good use again. Blend all the ingredients in the pot. 

After blending, Mrs Eio put part of the blended ingredients into a container. Freeze it upon cooling.

Note: Try to freeze the ingredients before adding coconut cream. You may add the coconut cream or milk to the thawed mushrooms mixture the next time round. 

For the other half of the ingredients in the pot, Mrs Eio added coconut cream & 1-2 cups of water (depending on your preference on the thickness of the soup). Bring to boil. 

Wallah!! Coconut cream of mushroom !    

Em finished that big bowl of soup! He simply loves it!!

Try it!!😊

Animal-Milk-Protein Free, Baking, Dairy-free, Food, Recipe

Dairy-free chocolate chocolate cake

Mrs Eio tried out a dairy-free chocolate cake recipe from Tip Hero (please refer to the link below for original recipe & directions) :

Truly fuss-free, minimal washing & most importantly El can eat as it does not contain animal milk protein. 

These are the ingredients Mrs Eio uses.    
Mrs Eio amended the amount of  ingredients slightly. 

– 1.5 cup plain flour (sieved)

– 3 tablespoons cocoa powder

– 180ml  granulated sugar (reduced) 

– 1 teaspoon baking soda

– 1/3 teaspoon kosher salt (reduced)

– 1 teaspoon white vinegar

– 1 teaspoon vanilla extract

– 4.5 tablespoons vegetable oil (reduced)

– 1 cup water

Preheat the oven to 170 degree c. 

Add all the dry ingredients directly to the pan and mix well. 

Make 3 depressions in the mixed dry ingredients. Add vinegar, oil & vanilla extract into the 3 depressions separately. Lastly, pour water into the mixture. Use a fork & mix till smooth. 
Mrs Eio used a wooden spatula to mix instead as the metal fork will scratch her pan. 

Put the mixture into the preheated oven for about 35 min. 

Test if the cake is ready using a satay stick. 

Nice & yummy!! 😄 El ate 2 slices & asked for more. 


The cake tastes even better with chocolate fudge & blueberries! 

Wait not. Try it out! 👍