BabySumoKids Featured in The Sun UK Website

Earlier this month, I shared a tutorial on how to make a Origami Dog for Chinese New Year which can be used as a decoration around your house during the festive period.

The video tutorial on YouTube have been featured on The Sun's website (Britain's most popular newspaper) - well done BabySumoKids! You can check out the article on TheSun.co.uk  here.

Well done BabySumoKids for getting 48K views on YouTube so far for this video! Please subscribe to our YouTube channel to show your support :)

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Baby Sumo x Filippo Berio Food Lovers

Last year, I was invited by Filippo Berio Italy (yup, the olive oil folks) to contribute to their Food Lovers Campaign.

I created a dish, the "Hakka Mee Pasta" which brings together flavours of Malaysia and Italy. You may have seen this recipe on my blog last year.

Click here to read the feature post on Filippo Berio website: http://foodlovers.filippoberio.com/yen-simpson/

Scroll down the feature post for the Hakka Mee Pasta recipe, otherwise you can also find it on my blog on this link: http://goodyfoodies.blogspot.my/2017/05/recipe-hakka-mee-pasta.html

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Recipe: Hakka Mee Pasta

A few months ago, I received an email from Filippo Berio asking if I would be interested to join their Food Lovers Campaign. Filippo Berio is the Number 1 olive oil brand in UK and US, and is a brand I have used in my kitchen, to cook pasta, steaks or prepare salad dressings.

For the campaign, we were tasked with creating a recipe, with Filippo Berio Olive Oil as an ingredient. Hence, I decided to create a dish which brings together local flavours of Malaysia as well as Italy - The “Hakka Mee Pasta”.  This dish is inspired by Hakka Mee, which originates from my hometown of Seremban, consisting of noodles with minced pork, spring onions and pickled green chilli. I have substituted our local flat noodles (mee) with Italian pasta. 

For this dish, you can use either spaghetti or tagliatelle. I chose spaghetti as it's BabySumoKids favorite type of pasta. Filippo Berio olive oil is an excellent olive oil with a mild taste and golden colour, suitable for cooking and pasta. The minced pork is sauteed with garlic and olive oil, and simmered in chicken stock to create a flavorful sauce for this dish. Toss the pasta in the sauce, and serve with fresh basil and pickled green chilli. Everyone in my family loved this, so I'll definitely be making it again :)

Hakka Mee Pasta

Recipe by Baby Sumo

Preparation time: 1 minute

Cooking time: 12 minutes

Serves 4

Ingredients
350g spaghetti
200g minced pork
4-5 tbsp Filippo Berio olive oil
4 cloves garlic, finely chopped
1/4 cup chicken stock
1/2 tbsp light soy sauce
Freshly ground black pepper

To serve
Fresh basil, thinly sliced
Pickled green chilli or jalapeno



1. Bring a large pot of salted water to the boil over medium high heat. Once boiling, add pasta and cook for 8-10 minutes, until al dente.

2. In a large frying pan or wok, heat the olive oil over medium high heat. Add the garlic and saute for about 1 - 1/2 minutes, until lightly golden.

3. Add the minced pork and saute for about 3-4 minutes until cooked through, then add the chicken stock and simmer over medium heat for another 3-4 minutes. Taste and season with light soy sauce and black pepper, as necessary.

4. Add the cooked spaghetti from Step 1 into the minced pork sauce and toss until well-coated.

5. Serve immediately, and garnish with thinly sliced fresh basil and pickled green chilli.

Note: You may substitute pickled green chilli with pickled jalapeno. For kids, you may omit the pickled green chilli and serve with grated Parmesan cheese instead.

Check out my feature on Filippo Berio page here. (published Dec 2017)



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Red Bean Soup for Global Pulse Day and the Chinese New Year

Pulses can easily be incorporated into your daily diet, all year round. Soups are a family-favourite, be it an Asian or Western-style soup. Over Christmas, we made a warming pot of Scotch Broth, to which we add barley and lentils. Using organic chickpeas, I would often make hummus for my husband - he loves it so much that he eats it often with toast in lieu of fruit jams. Speaking of breakfast, we sometimes have dhal with roti canai, a Malaysian-type flatbread at the local mamak.

In conjunction with the upcoming Chinese New Year (CNY) celebrations, I am sharing a recipe for red bean soup. This is a type of Asian dessert (tong sui 糖水), eaten at the end of the meal or just as a snack for supper. During CNY, the Chinese are fond of eating dishes with auspicious meanings as they believe it will bring them luck for the new year. Red bean soup signifies strength and tang yuan is often eaten as its round shape symbolises togetherness and reunion.

This is an easy recipe you can try at home. All you need are 4 ingredients for a delicious, warming dessert. The dried red bean (also known as adzuki bean) is first soaked in water for 2-3 hours, and then boiled for another 2 hours. Adzuki beans are regarded as the king of beans in Japan and are prized for their health properties, which is purportedly good for the liver and kidneys. For this dessert, you may either add dried tangerine peel or pandan leaves for extra fragrance; I personally prefer the latter, of which I have used in this recipe. After 2 hours, I mash the red beans roughly with a masher - I find that this gives the dessert soup a nicer, creamier texture. Finally, you can sweeten the dessert with rock sugar.

January 18, 2017 will be the second ever Global Pulse Day, a global event to celebrate pulses and continue the momentum of the International Year of Pulses - I hope that you can join me on this day and cook a pulse recipe, or even eat a pulse dish at your favorite restaurant, and share it using the hashtag #GlobalPulseDay and #LovePulses on your social media platforms. You can read more about Global Pulse Day at this link. Please also do visit Pulses.org, which has over 400 pulse recipes, including recipes by 27 Gourmet Gurus from around the world (find me there!).

Enjoy this short recipe video that I made for Global Pulse Day - my red bean soup with tang yuan.

Red bean soup with tang yuan
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 2 1/4 hours
Serves 4-6

Ingredients
250g red bean
1.5l water
80 - 100g rock sugar
2-3 pandan leaves, knotted


50g glutinous rice flour
60-75ml water


1. Soak the red bean in water for 2-3 hours.

2. Wash, drain and pour into a pot. Add 1.5l of water to the red bean and bring to the boil. Add the pandan leaves. Once boiling, reduce to low heat and simmer for 2 hours, stirring occasionally.

3. After 2 hours, remove the pandan leaves. Add the rock sugar gradually, and stir to dissolve. Taste, and sweeten with more rock sugar if necessary.

4. Make the tang yuan dough. Sift the glutinous rice flour into a bowl. Gradually add water to form a stiff dough. Place dough on board and knead well for 3-4 minutes. Roll firmly into the size of a marble ball.

5. Drop the balls into the red bean syrup, and cook until they float to the surface. Serve each bowl of hot red bean soup with 3 tang yuans.

*This recipe has been featured on Pulses.Org website - link and link.

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Featured on Pulses.org - International Year of Pulses 2016

The United Nations has declared 2016 to be the year of pulses, to encourage people to eat more pulses (beans, peas, chickpeas and lentils) for their health and that of the planet. I was honored to be invited to be a Gourmet Guru and to be featured on the pulses.org website which will showcase the diversity of pulses, alongside other well-known chefs .

You can view Yen Simpson Gourmet Guru page here. 

"Why eat pulses?"

Pulses provide important nutrients and are recommended as part of a healthy diet. 

The recipe I have chosen to contribute is the Chinese black bean soup, which I have grown up eating. The original recipe can be found here.

Thank you for the opportunity! :)

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Baby Sumo Featured on CNN Travel

Thanks to CNN Travel for featuring my nasi lemak photo in their #CNNFood Challenge article.

The theme this time was "Your favorite rice dishes". You can see the article here.

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Featured on Better Homes and Gardens

This week, my photo of the asparagus and scallop risotto with poached egg and bacon bits (with a link to my recipe) was featured in Better Homes and Gardens website, BHG.com. Better Homes and Gardens is one of America's most trusted magazines and its online magazine/website has over 13.5million page views per month, so it's an honour to be featured.

Thank you :)

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GoodyFoodies in Time Out Malaysia Kids

I was recently alerted to the fact that my blog, GoodyFoodies was mentioned in Time Out Malaysia Kids Issue #2 (August-October 2015) under "Blogs We're Following".

Thank you very much to Time Out Malaysia Kids for the mention! ;)

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Bella NTV7 - Kids in The Kitchen

Last week, we had the opportunity to appear on NTV7 for the Bella Weekend show :) What a great experience it was for both Baby C and I. On the show, I spoke to host, Belinda Chee about cooking and baking with kids and Baby C also showed how to make our sugar-free banana loaf from scratch. Despite being a little shy, she did so well - I am immensely proud of her.

The show was aired on 18 September 2015 at 11am. For those who did not manage to catch it on TV, you can also watch it on Tonton website by clicking on this link here. You will first need to login (or register if it's your first time), then scroll to 24th minute to catch us.

Here are some photos which Hubby captured backstage on the set of Bella Weekend.

The star of the show ;)

Before the recording, Baby C measured out all the ingredients 

Mummy and daughter team

With host, Belinda Chee

We also had the pleasure of meeting Hi-5, as they appeared on the same show as us! Baby C used to watch them every morning on TV

Our turn now - our whole recording was done in this kitchen

While I spoke to Belinda, Baby C did all the tasks on her own. Usually I supervise the kids at home and give them verbal instructions on what to do next, but as I couldn't do that here, I printed out a piece of paper with the tasks for Baby C to follow.

Our finished banana loaf at the front 

Watching ourselves on the TV last Friday

Thank you to Bella NTV7 and Nuffnang Malaysia for making this happen! :)

For those interested to cook/bake with their kids, here are my top tips to get you started. Here are a collection of kids-friendly recipes you can try out.


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We're in the New Straits Times - "Kids in the Kitchen"

On Saturday 5th September 2015, we were featured in New Straits Times (Malaysia's longest running newspaper) in the Life &Times Pulse section. 

Front cover of Life & Times Pulse Section

Photo credit: Hubby (love how happy and natural the kids look)

Here is a digital copy of the article; I shared with Zuliante Dzul of NST about the benefits of having your kids in the kitchen and tips on how to involve your kids. Click on the photo to view/ read the article (best viewed on mobile devices). :)

You can find the recipe for my sugar-free banana loaf here.

Thank you Nuffnang for making this happen! ;)



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Sunway Pyramid #PixSomethingNice Campaign

Earlier this week, we took the kids to Sunway Lagoon as Baby D wanted to spend his birthday there. After that, we strolled around Sunway Pyramid and we came across two familiar faces....

Yup, it's BabySumoKids being featured at the Water Feature Area (Ground Floor near the ice skating rink) for Sunway Pyramid's "Pix Something Nice" Campaign. Thanks Nuffnang for this opportunity! ;)

Kids were super happy to see their photo being displayed in the mall :)

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Come Fly With Me

Happy to share some good news with you all! This month I'll be flying daily on all Firefly routes, both domestic and international.  How is that possible I hear you ask?

Simple - I am featured in this month's Firefly Official In-flight Magazine, FireFlyz - Malaysia's Mistress of Makan (page 42-43). You can also visit the E-Magazine (March 2015 issue) to view the article.

One of my recipes - the apricot, cranberry and nut loaf is also featured on page 71 of the March 2015 issue.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :).

Recipe: Mee Goreng (Malay-style fried yellow noodles)

Today, I am sharing the recipe which I wrote for my guest post on The Beesley Buzz last month as part of the WORLDFOODS International Fusion Recipe Swap Challenge.The dish I chose to showcase was mee goreng, a much-loved Malay-style fried noodle dish which can be eaten anytime of the day.

For the challenge, we were required to incorporate WORLDFOODS sauces into a favorite or typical dish from our country and I have chosen the "WORLDFOODS Indonesian Fried Rice 'Nasi Goreng' Paste". Having used this sauce before to make fried rice, I was confident that it would taste good in the mee goreng recipe too.

For mee goreng, we usually use thin yellow noodles, however a good substitute if you cannot find yellow noodles where you are is spaghetti. Other ingredients that we can find in mee goreng is chicken strips, prawns, fish cake as well as vegetables such as choy sum and cabbage. The WORLDFOODS paste includes garlic, dried chillies, shallots, onions, turmeric and tomato paste hence the noodles is fragrant with a slight spicy kick. If you prefer it spicier, then add in more chilli paste.

Mee goreng is commonly served with a fried egg, or you can also have it with a spicy egg sambal. Enjoy the recipe!

Mee goreng (Malay-style fried yellow noodles)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12 minutes
Serves 2-3

Ingredients
300g yellow noodles
2 heaped tbsp WORLDFOODS Indonesian Fried Rice 'Nasi Goreng' Paste
2 cloves garlic, finely chopped
2 tbsp cooking oil
2 fish cakes
80g chicken breast, sliced
3 stalks choy sum
1 cabbage leaf
10-12 prawns
1 tsp dark soy sauce
1 tsp light soy sauce
1 tsp cili giling (chilli paste) (optional)


1. In a large saucepan or wok over medium high heat, add the oil and garlic, and cook for 1 1/2 minutes, until fragrant and lightly browned.

2. Add chicken and cook for 2-3 minutes, then add the WORLDFOODS paste and fry for a further 1 minute, until fragrant. If adding chilli paste, you can add it at the same time as the WORLDFOODS paste. Add the fish cakes and cook for another minute.

3. Add the noodles, and toss until evenly coated with the sauce. Add the choy sum greens, cabbage and prawns, and season with dark and light soy sauce. Cook for another 2-3 minutes, until greens, prawns and noodles and cooked through.

4. Serve immediately with some sambal at the side.

Note: You can substitute the yellow noodles with spaghetti. Cook the spaghetti until 80% cooked, then add in as you would if using yellow noodles.

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*This recipe was featured on Asian Food Channel's Facebook page on 10 December 2014.