A Journey with Joy

  Lobster Pumpkin Soup (photo by JenniferW) As the seasons shift and the days grow cooler, there is something so comforting about a warm bowl of soup. This Lobster Pumpkin Soup is a blend of sweet roasted pumpkin, creamy broth, and the delicate richness of lobster, perfect for a special meal or a quiet evening at home. It is a little bit luxurious, a little bit rustic, and full of heart. I hope it brings warmth and joy to your table, just as it has to mine. Ingredients 1–1.3 kg pumpkin 1–2 tsp olive oil (for marinating) 1 tbsp olive oil or butter 2 tsp kosher salt A dash of black pepper 1 large white or brown onion 500 ml chicken broth or stock 1 large cooked blue lobster 1–2 tbsp whipping cream (depends on your preferences) Garnish : Chopped parsley Roasted pumpkin seeds (optional) Method Preheat the oven Preheat the oven to 200°C. Wash the pumpkin, then bake it for 3 minutes to soften the skin, making it easier to cut. Bake Bake the lobster for 5–7 minutes. Cut it in half and rem...

Manna Olive Roll before proofing (photo by JenniferW) I learned to bake this bread because of my daughter, who always looked forward to it whenever it was served before the main course at the restaurant. Her love for this simple roll gave me the passion to try baking it at home. I’m not a professional baker, and I only know how to bake this one simple bread, but I treasure it. This Manna Olive Roll is soft, lightly golden, and filled with the comforting aroma of olive oil. It is humble, but it brings joy to my kitchen and heart. I hope it blesses yours too. Ingredients 300 g bread flour (sifted) 5 g instant dry yeast 5 g sugar 5 g salt 190 ml warm water 2 teaspoons olive oil Method Using a mixer, combine half of the sifted bread flour and the instant dry yeast. Mix on low speed for 1 minute. Add sugar, salt, and warm water. Mix on low speed for 2 minutes, until the mixture is smooth and well combined. Add the olive oil and mix for about 1 minute. Switch to a dough hook and mix on mediu...

Chicken Vegetable Soup (photo by JenniferW) Ingredients 1 whole organic chicken 6 pieces of Wongbok (Napa cabbage) 1–2 carrots (peeled and cut rangiri style – rotate and chop into chunks) 3–4 potatoes (peeled and halved or quartered, depending on size of pot) 1–2 cloves garlic 3–4 red dates (washed and deseeded) Salt (for rubbing the chicken and to season the soup) Method Prepare the chicken Rub the chicken all over with salt and let it sit for a few minutes. This helps to season evenly. Rinse lightly if desired. If your pot is large enough, you can cook the whole chicken as it is. Otherwise, cut it in half to fit. The key is to make sure the chicken is fully submerged in water. 💡 Kitchen Tip: Crispy Chicken Skin Don’t waste the chicken skin! You can turn it into a crispy, flavourful snack, or crush it like furikake to sprinkle over rice, porridge, or even soup. Wash and pat the skin dry, then cut it into small pieces. Place the pieces in a dry pan (no oil needed) and fry over medium ...

Homemade Ratatouille (photo by JenniferW) Recently, I noticed how popular vegetarian recipes are, and it brought back a sweet memory from over ten years ago. Back then, I helped my son prepared a Ratatouille dish for his school home economics class. It was such a precious time, cooking side by side, and watching him take pride in what he created. The recipe became a family favourite, and I’m happy to share our version with you today. It was colourful, comforting, and full of flavour, perfect for a wholesome vegetarian meal. Ingredients Vegetable Base: 1 small white onion, chopped 1 small carrot, chopped 1 small celery stalk, chopped ½ tsp butter 1 tsp olive oil ½ tsp garlic, minced 1 small yellow bell pepper 1 small red bell pepper 1 small green bell pepper 1 can (210g) Cirio cherry tomatoes (or crushed tomatoes) ¼ tsp Herbes de Provence (dried herb blend) Salt and pepper to taste 2 small fresh basil leaves (to blend with the sauce) Sliced Vegetables for Topping: ½ yellow squash or yel...

  Kueh Bangkit (photo by JenniferW ) Bangkit Butterfly shapes (photo by JenniferW) Ingredients 350g  tapioca flour 350g  sago flour 3 egg yolks 250g thick coconut milk (chilled overnight if possible) 220g icing sugar 8 pandan leaves (for fragrance) Extra tapioca flour, for dusting and kneading Method Toast the flours Dry-fry tapioca and sago flour with pandan leaves in a large pan or wok over low heat until light and dry. Remove the pandan leaves. Let flour cool completely. Sift Once cooled, sift the flour mixture to remove lumps and improve smoothness. Preheat the oven 150°C for a classic pale finish 160°C if you like a slightly toasty aroma (watch carefully to avoid burning) Whisk the egg yolks and sugar Beat until pale and thick. Mix in coconut milk Add thick coconut milk to the egg mixture and combine well. Make the dough Add sifted flour gradually and knead until the dough is soft, smooth, and not sticky (You can use a mixer with a dough hook if you prefer). Shape th...

  Houjicha Tea Leaves (photo by JenniferW) Houjicha Latte Powder (photo by JenniferW) Houjicha has a way of slowing time. Its roasted aroma fills the air like quiet comfort. It’s simple, steady, and warm. Whether steeped as loose leaves or whisked into a creamy latte, it reminds me that gentleness has strength of its own. The leaf brew carries clarity, light, soothing, and clean. The latte in contrast, adds softness, like a familiar blanket on a calm evening. Two forms of the same tea, yet both speak of stillness and rest. My favourite is the iced leaf brew version, it’s gentle, refreshing, and quietly comforting especially on a warm afternoons. Unlike some green teas, Houjicha can usually be steeped only once. A second brew turns noticeably lighter, almost bland, as if its warmth has already been fully shared in that first pour. Because of this, I feel it can be a little costly to prepare for large gatherings, yet its simple character reminds me that true enjoyment isn’t about qua...