The surgery day – Goodbye to Alien Jaws

The surgery day – Goodbye to Alien Jaws

Hi all, long await for all those who have been waiting for my post on the actual jaw surgery day!! Here I pen down all my thoughts, emotions, struggles and hope to get encourgements to push through each day🤘

The purpose of this jaw surgery: To make teeth meet, jaws aligned to give a proper bite. You’ll get ALOT of negativity from people, but you know what is good for you.

I’ve not been posting recently due that I’m feeling all so jittery from getting nearer and nearer to surgery date. I’ve researched so much, read so much blogs and took the courage to watch one YouTube video to know how it’s done (stupid me to scare myself) 😩😩

I think I’ll summery the days all in one post? You guys can come back to this post to read up more updates day by day as I do not want to flood my baking posts with surgery details. Here comes ALL ungalm photos!

22nd Nov 2017 – Wednesday

Day 1 : 4 pre-molar teeth were removed, upper jaw about 6mm backwards, lower jaws about 4mm backwards and chin 5mm forward to give me a proper profile. (I’ll confirm the details again after I’m getting better) It was really traumatic and horrible day out of the surgical theater, when they woke me up right after the surgery. The pain was intense, 8/10 I would say, I could feel the pain of the bones broken and my face is so hot and burning that I’m sweating so much because blood were gushing in my face, the cells are trying to heal…. I’m drifting in and out of conscious and they keep calling my name! I was transferred to the ICU, I couldn’t really breathe and they gave me oxygen (Lucky no bubble tea straw inside my nose luh).

I vomited 3 bags of blood, (the effects from general anesthesia, the smell of blood is so raw and disgusting! ) they then injected anti-vomiting medicine through my IV drips and that got me better immediately. Bear with it. The worst is always at day 1 (That’s what everyone says). The doctors came and told me everything went well without complications! Oh~ ice packs!! They are very good relieve, keep asking for them if you feel pain and hot in your face!

Day 2 : Today is the day where I should be out of ICU but they couldn’t get me a A class ward so I downgraded. I hate staying in the ICU where there’s no tv and I can’t use the phone, awakening by noises of the machines and nurses every now and then, starring into blank spaces 😡. I agreed to downgrade to a B class ward.

Seeing all messages of encouragements brightens my day and the will to move on. These are people from all over the world who needs or have a jaw surgery. Join their Facebook page, share experiences and ask questions.

When everyone doesn’t understands why I’m going through this and keeps relating to cosmetic surgery, there are so many who understands why we have to go through this. Of cos, and my husband who has been there for all my medicinal appointments and hospital stays 😄

Where everyone doesn't understands why I'm going through this and keeps relating to cosmetic surgery, there are so many who understands why we have to go through this. What's better is my dad who never encourages surgeries actually encouraged this time! Of cos, and my husband who has been there for all my medicinal appointments and hospital stay

Lots of drooling because my mouth is too swollen to close up… I tried drinking with a straw for the first time after transferring to the B ward. I can’t drink well because my face muscles are all so swollen that I couldn’t sip. So I used a tubing syringe. I was on drips and medications was injected in drips, it became so painful on the 2nd day that the nurses say they had to poke another vein otherwise it might cause infection in that vein. I told her to gave me oral medications instead, and the doctor approved! Now, introducing “food” into your stomach after 2 days without food is tough, i thought i could drink but my throat is just starting to “reopen” and my stomach trying to re-accept food into it. Just keeps practicing! You need food and plenty of rest to recover!

Looking like some freako with splint and a wired shut mouth

Day 3 : i couldn’t believe how well I slept (2 and 4 hours) in my B1 ward (luckily, reading the post of others experience, they could only sleep 2 hours each time on Week 1), there weren’t much disturbance and my breathing is getting ALOT better! Very much progress for a day 3 I guess? Pain has became very much non existence other than some throbbing/pressure headaches. I felt some soreness from the stitches and I drank more fluid today, hoping they’ll remove my drips today. If all is well, they will discharge me on Friday. I want to sleep and recover comfortably at home.

Day 4 : Back at home for recovery. Slept from 10.30pm to 4.30am. My face is super oily, keeps oozing out oil. Felt pins and needles on my lips on and off, and I could feel the soreness of the stitches in my mouth now. Recovery was painful.

Day 5: Felt some pain from the stitches in the middle of the night, and hungry as well. Woke up this morning, made myself a glass of milk and cook some cauliflower potato soup, hoping I’ll get more nutrients and better appetite. I looked so HORRIBLE with blood stains on my mouth that i can’t clean.


Day 6: Sleep deprived… 4.30am and this is my 3rd waking up since my sleep from 11pm. I dreamt that I was so hungry, walked passed cheers and went in to look for food. Grab a bag of super thin chips and started munching them, amazed at how I able to chew them, then I suddenly realized I have wired teeth and a splint (how the hell am I able to chew?) I woke up choking in real life and coughing on my saliva. Each time I wake up, I’m feeling stinging pain in my stitches and a super uncomfortable stomach from all those medications.

I cried really bad again today. I skipped the painkillers thinking I should be ok without them, now the pain is super intense that my tears just keeps dropping uncontrollably 😢 I’m back to painkillers…

Day 7 : Found an information site on jaw surgery, I recommend for all who plans to do this to read about it.

My first appointment back at the clinic, Dr Lye tried cleaning my teeth today, stretching my mouth little to clean the inner part off the teeth. The sides of my lips CRACKED! OMG~ that was painful…. When you thought the worst was over, there is more to come 😥 my worst fear are the braces and bands again.

Dr Tan says he love profile and that it’s a job beautifully done! He kept telling Dr Lye “Jin Sui hor?” Wells, at least he’s pouring all the positive sprinkles into my brains during this tough recovery period.

They took my X- trays today and I finally get to see what’s inside me. I think there’s 6 cuts on my bones with 8 sets of plates. Now I feel like I’m Ironman 🤣🤣


16 days post op

Visited the Dr Winston Tan today because Dr Lye is not around. He released more rubber bands from my mouth, but cannot release my wires yet. He says my surgery is more complicated than others as there are more broken bones compared to a normal jaw surgery (urgh~~ I hate the thought of how badly deformed my bones are.) One part of the bones which is held only with 1 plate is still shaky, and not healing yet, therefore he doesn’t want to risk removing the extra wires. The reason for one my 1 plate is that he didn’t want to damage my nerves over that area as there are much more nerves around there.

Removal of splint somewhere around after week 1


Here’s some detailed explanation of what they had done to me on one of the broken bones.

Im still not allowed to chew and still on liquid diet, maybe soft with I can try to open mny mouth a little… (Sigh…..)
He asked me to start practicing to open my mouth and practice my bite. I tried, but my mouth wouldn’t open! The muscles around my cheeks are so tight and yet I wouldn’t want to force it in case I damage part of my face muscle and get permant numbness. I tried warm towel massages and all, but nothing seems to work! Doctor Tan says it well take a while and that I have to be patience.


24 days post op

Time flies…. It’s nearly a month to my recovery process. Friends who saw me said I looked so different. I felt I looked the same other than losing that double chin and chubby cheeks. (I had 4 teeth removed lor)

My top wire band has been removed on week 3 (goodness! It’s eating into my gums all the time!)

As my rubbers get loosen, and cleared to eat soft food (that can be mashed with your tongue, no actual biting yet, just practice with soft food), my jaw joints and head hurts at night when I try to sleep. It was so bad that I had to constantly take painkillers but still it did not ease that headache. Doctor says my muscles are not ready to support yet therefore he added 2 more rubber bands to ease that jaw muscles.

I found that i’m constantly admiring my side profile pictures and starting to fall in love over it 😍😍, the symmetrical profile that I had always longed for.

Flipping back my old photos, I made some comparisions..

The clinic has taken photos of me before surgery (non edited and non angled). I realised after braces, my face muscles proportion has changed!) How bad are my slated jaws duh...!!

The clinic has taken photos of me before surgery (non edited and non angled). I realised after braces, my face muscles proportion has changed!) How bad are my slated jaws duh…!!

Before pic:

I looked more fierce and totally non approachable when I don’t smile (but I’m not!).

I looked like an auntie (even people says it’s not)

I looked tired no matter how much eyelash and make up I try to put. Duh!!

My lips just WOULDN’T close and thus causing crack and dry lips.

I’ve got a “double chin” because of the receding chin.

My side profile is not symmetrical.

Next moving on .. to recovery tips on my next post!

Black Sesame Paste

Black Sesame Paste

I’m enjoying my 2nd bowl of black sesame paste while sharing this recipe. Black sesame paste is a popular dessert among the chinese where you can buy a small bowl for about $3.50 or more for one scoop/one small bowl at most dessert stalls then realise you cannot have enough of it. Some stalls did not strain them properly resulting in a rough texture or they are too watery. If you ever had a home-made black sesame paste, probably you’ll never want to buy any pre-packed from grocery shops or dessert stalls anymore. Home-made gives you the most authentic, aromatic and flavor in every scoop that you’ll never forget =D

Related image

Sesame is one of the oldest seeds known to man. Thought to have originated in India or Africa, the first written record of sesame dates back to 3,000 BC. It’s unclear when sesame first found its way to China. Some sources claim the Chinese were using sesame oil in their lamps as far back as 5,000 years ago, while others state sesame seeds were introduced into China about 2,000 years ago. It’s probably true that the ancients first relied on the sesame plant to provide oil, and only later discovered its value as a food source.

Image result for sesame seeds history

Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. The addition of sesame seeds to baked goods can be traced back to ancient Egyptian times from an ancient tomb painting that depicts a baker adding the seeds to bread dough.

Image result for sesame seeds bread

Black sesame is well-known for remedy for grey hair , consisting a good source of hair nourishing vitamins and minerals such as copper, manganese, calcium, magnesium, iron, zinc, phosphorus, vitamin B1, amino acids, selenium, melanin, and dietary fiber. Sesame seeds rank highest in cholesterol-lowering phytosterols of nearly all nuts, seeds, legumes and grains, therefore protecting the heart by lowering the cholesterol and blood pressure levels. With the high amount of antioxidants and anti-aging benefits, you need not worry about getting old too soon.

It prevents cancer! Sesame seeds contain anti-cancer compounds including phytic acid, magnesium and phytosterols. And the phytosterol content of sesame (especially the black sesame seeds)  is the highest of any commonly consumed seeds and nuts.

Benefits of sesame seeds - Dr. Axe

There are just too many benefits of black sesame that it probably takes pages to list them all. So everybody says, eat more black sesame if you want black hair but obviously you need to turn these seeds into something delicious first right?

Previously i made a post on Black Sesame Chiffon recipe which makes use of black sesame powder to make this. The residue after straining can be used for baking cakes and cookies too, all you need to do is to dry them in the oven before keeping it in the fridge.

Image result for judy bakes black sesame chiffon

Let’s see how black sesame paste is made.

Black Sesame Paste


  • 60 gm white sesame seeds
  • 60 gm black sesame seeds
  • 60 gm glutinous rice flour
  • 800ml + 250ml of water
  • 120g rock sugar (preferably to reduce to 100gm)
  • 1 tbsp oil
  • 1/2 tsp salt


  1. Rinse sesame seeds over running water. Mix 250ml of water into the glutinous rice flour and set aside.
  2. Toast the sesame seeds in a pan till dry and fragrant. You will know it’s ready when it starts “popping”. Transfer to a bowl to cool.50579462-50ee-4cfe-99c1-a040dcbeaa7a
  3. Put the seeds into a blender and process till fine.
  4. Add water into the blender, only enough to make it into a paste. Continue to process at high speed until it becomes smooth. For my amazing blender it takes 30secs to 1 min.
  5. Next, sieve the sesame paste over your pot for a smoother texture. Remove the residue, blend with water again and repeat for the second time.
  6. Add the rest of water into the pot together with salt, oil and glutinous rice water.
  7. Cook till thicken and serve. The colour is a little light when cooked but it’ll darkens after a while. Store the rest in the fridge for a cool dessert or half the recipe if it’s too much portion.
    Share to your facebook page or whatsapp or any other social media to keep this recipe!
芋粿巧 (Orh Kueh Kiao)

芋粿巧 (Orh Kueh Kiao)

Orh Kueh Kiao is a taiwanese snack that is similar to our steam taro cake, the ingredient used are almost similar but however the method used to cook these two is very different.
The pre-cook state of our yam local cake is to steam them in a somewhat liquid form whereas for orh kueh kiao we shape them when in it’s dry form.  The steaming process can be a little troublesome but the end product can give u a sense of accomplishment.

Orh kueh kiao recipe uses glutinous rice flour which gives this snack a very Q and chewy texture. It can be eaten as a meal or as a snack which can be very nutritious and delicious. It can be eaten in 2 ways, to consume right after steaming or pan- fry in low fire after steaming to give the skin a little crisp and yet Q and chewy on the inside.

I’m always curious in exploring in different types of food recipes. When i first came upon this recipe i thought, how could i not eaten this in Taiwan before after so many trips to taiwan?! I’m so eager to find out how it taste like so let’s get to work!


  • 230g glutinous rice flour
  • 70g rice flour
  • 130g yam cubed
  • 80g minced meat (marinate with a little salt)
  • 10g dried shrimp soaked and minced
  • 3 pieces dried chinese mushroom (soaked and chopped)
  • 2 tbsp fried shallots
  • 200g water
  • Canola oil (Any oil works as well)
  • Dumpling leaves (cut into size)


  • 2 tbsp dark soya sauce (Can be adjusted according to own’s preference)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp five spice powder
  • 1/2 tsp white pepper

I never had thought to input this as a recipe this was done randomly and i did not expect the taste and flavor to wow me so i did not take much picture on it, however i will make it up again next time. So if you have any questions, feel free to drop a message here =)


(Stir-fry the ingredients – to give everything a boost of fragrant)

  1. Heat oil in pan with low medium heat. Fry mince meat until it turns white.
  2. Add in dried shrimps, fry till fragrant. Then add in mushrooms and yam pieces, give it a light fry. (Don’t worry about the yam not getting cooked, it will be during the steaming process later.)
  3. Now you can add in the all the seasonings, mix them well.
  4. Lastly, off the stove’s heat, add in the fried shallots and fry evenly.
  5. Take out to cool in a plate/bowl.

(The flour)

  1. Sift glutinous rice flour and rice flour in a bowl. Slowly add water and knead till dough comes together. There will still be some crumbly flour in your bowl.
  2. Add in the stir-fried ingredients into the flour mixture, knead until everything comes together into a shape-able state. The mixture will be dry, so do not worry about that.
  3. Randomly grab the dough according to your preferred size and shaped it in the shape of a cashew, then place it on the dumpling leaves. This portion shapes about 7-8 pieces depending on the size.
  4. Prepare your steamer with boiling water. Place the orh kuek kiao into the steamer and steam for 20 mins and you are done!

The darker version as I added a little more dark soya sauce to give it a little more colour.
Here’s a video made by Dine Inn~
Too troublesome to make? Order from
Remember your SEPT 2017 15% discount with code EATWITHJUDY

You can also try to pan fry lightly in this stage for a different texture.

When this was done, it smells so good, but i was hesitant to try because i couldn’t imagine the taste of it. So i let my hubs try the first bite and he says Mmmmm!!!! It’s good! He could describe the texture and how it taste in the mouth and so after i tried it the next day~ It was good and i love it! I prefer the pan fried version whereas hubs preferred the steamed version.

So it’s your turn now! Try it and tell me how you feel about this dish! =D

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1 gm Yeast (no-knead) Bread

1 gm Yeast (no-knead) Bread

Hello my friends!! I’ve been really busy recently with bakes for orders, reading recipes, my full time job, a side line online sales.. phew.. it’s tough being a Singaporean nowadays but nevertheless, keep positive mind and stay happy 😀

Bread making has been to toughest to me and took me the longest ever to get them right. I believe it has been like that for most people, but able to make your own fresh bread with no preservatives is so satisfactory to your heart, mind, soul and tummy!

I’m really excited to share this recipe of this bread that uses only 1g yeast! Yeasts are live organism which is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Most recipes we see uses probably average of 5g or more of yeasts which makes the bread has a very strong smell of it~ However this particular bread~ it’s perfect for those who doesn’t like that strong smell~ Due to the very little amount of yeast, proofing takes very much longer time too, therefore usually i would start this at night when i am back from work.

In the post, I’ll also share how to store this type of bread for a longer storage life. It works for almost all kinds of artisan bread that you bake! This very easy no knead bread that everyone can try!

1 gm yeast no-knead bread



  • 300 gm bread flour
  • 1 gm sea salt
  • 1 gm instant dry yeast
  • 18 gm caster sugar
  • 3 gm honey (you can use molasses/this gives colour to the bread)
  • 225 ml water (room temperature)
  • black and white sesame seeds (toasted, portion according to own preference or any other nuts you preferred)



  1. In a bowl, add water. Mix in the honey and yeast, using a chopstick, stir well.
  2. Next add in caster sugar, stir till dissolves, then add in salt.
  3. Add in bread flour first then sesame seeds, generally stir into a dough until all water is absorbed (add a little water if you need, different brands of flour have different absorption) Remember! There is no need to knead!
  4. Next, transfer into a bowl or container. I prefer to use a transparent container so i can see the proofing process. Cover with a wet towel or container lid. Personally, i feel a container with lid proof better. Leave it in the kitchen overnight.  (*Fun activity: Place a rubber band over the container to mark the level, you will see how much your dough has grown overnight!)
  5. Next morning, place the container in the fridge for 12-24 hours to let it continue to ferment.
  6. After 12-24 hours, remove from fridge. Dust the work space with flour and remove the dough. Dust the dough with flour and lightly flatten the dough. Fold into thirds, turn around and repeat the process again.
  7. Cover with towel and let it rest for about 15 mins. After 15 mins, with a rolling pin, roll out into rectangular then roll up like the picture below: (This picture is taken from The Goldilocks Kitchen as i forgotten to take pictures of the process)   Image result for roll bread dough up
  8. Line your baking tray with baking paper and place the dough on top, sealed side down. Cover with a wet towel and let it proof for about 1-2 hours. The dough should rise twice or thrice the size.
  9. Preheat oven at 180C. Bake for 40mins.
  10. Remove from oven, DO NOT CUT immediately! The dough inside will still be wet or sticky. Leave it to cool on a wire rack totally before cutting into slices.

How to keep your bread?

These bread are the softest and nicest after baked. Once it’s cooled and sliced, they only last for about 2 hours or less before the interior turns dry and hard.

What you should do is to keep part of the sliced bread that you will be consuming within the next day or two into a air tight container. Keep the rest into a zip-lock bag and freeze it! Take it out and defrost before you want to eat it again. What i do is i would defrost the night before, and get them ready for breakfast the next morning =D Try it and tell me if it works for u, it works for me!




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Easy Dinner Rolls

Easy Dinner Rolls

In every post in my blog, before a recipe, i would always share a little about my thoughts and lifestyle (and letting out little grumbles here and there) .

Recently i read an article on how baking relieve stress =) I’m pretty glad i founded a skill within me that brings so much benefits to myself and people around me. Baking helps to relieve stress and the feeling of inequality from work, and giving me a chance to practice and improve on my skills as well, best part is? you bake not to seek attention or to out-do others, but when you just want to share the food with people who you believe will appreciate it


Baking for others can increase a feeling of wellbeing, contribute to stress relief and make you feel like you’ve done something good for the world, which perhaps increases your meaning in life and connection with other people

Every weekend i would always be thinking of what to eat for breakfast for the coming work week. Buying a bread? Chwee Kuey? Bee hoon? Work week is tough because it’s hard to manage when you have to wake up early, preping lunch-box for my hubby, me and a colleague which ends up i would be late to get myself breakfast. Having breakfast at work is also a difficulty because my hands would usually be full of never ending work always thrown at me. Besides, thinking of all the preservatives that outside food gives.. ewwwww!!

My family loves bread, especially mum~ i’ve been trying to make good bread since 3 years ago but failed upteen no of times. It’s only because of her and her love for bread, i never gave up trying =) Now i make simple bread loaf, artisan bread, bread rolls so on and so forth.. However, making bread takes alot of time on proofing, sometimes it would take up to half a day. Hence, i came upon a simple recipe and found out a easier and faster way to do it if you have a typical built in oven and a light feature.

Making bread is the toughest among all bakes, therefore please bear with me on details and read carefully through them and i’m sure you can make a good bread too! Compared to so many bread recipes, this is the easiest of all.


Easy Dinner Rolls


  • 250 gm bread flour
  • 25 gm cake flour
  • 5 gm instant dry yeast
  • 40 gm caster sugar
  • 1/2 tsp salt
  • 100 ml water, warm
  • 80 ml milk, warm
  • 40 gm butter, cut into small cubes


  1. Mix all dry ingredients except butter into your bread-maker/mixer.  Add in your liquid ingredients as you mix, let the liquid incorporate into the flour. If you are using a bread maker, you can add in the liquid together with your dry ingredients. I am using low speed (speed 2-3) for my mixer for about 3-5minutes.
  2. Once everything is incorporated, add in the butter cubes and low speed, and continue mixing for another 3-5mintues.
  3. Once done, remove dough to do a window pane check (check for dough’s elasticity). If not satisfied, do a few more kneads.
  4. Roll your dough into a ball, tugging the ends at the bottom. Place it in a bowl and cover with a damp cloth.
  5. Speedy step:- If you oven has this light feature, turn it on before you start your dough process. After your dough is done, cover with a damp cloth and place it in the oven. (Do not on the temperature!) The light and warm in the oven is going to proof your dough alot faster and puffier! This should take about 30-40mins compared to a normal 2 hours proofing.used_oven-light-411882

    look at the proofed bread dough here, so pretty

  6. Once the dough is proofed, punch down and remove from bowl. Dust your tabletop with a little flour, giving it a few kneads before cutting them into equal parts. I have forgotten my actual weight of each ( i have 12 pieces of dinner rolls here). I would usually weight the whole dough and divide the weight into the number of pieces of bread rolls i want.
  7. Rolls them into individual round balls and place them on your baking pan, as close/as tight together as possible, so it would rise higher when it bakes.
  8. Cover your dough with the damp cloth and place it back in the over for about 10-15mins.
  9. Remove, and preheat your oven at 170C while your dough continues to rise. When your oven is ready, bake for 20-25mins.
  10. Remove from oven and cool.

Here, i did an extra step which you could omit if you want to bake just plan dinner rolls. I have made OTAH dinner rolls with garlic butter spread! This is just agar agar because it was a try out, so i do not have exact weightage of each ingredients.


Otah (frozen/chilled from supermarket)
Minced Garlic
Chopped Parsley
Pinch of salt


  1. Melt butter in a pan, add garlic, parsley and salt. Mix. Leave aside.OLYMPUS DIGITAL CAMERA
  2. Wrap otah into each of the bread dough, sealing it the the end and place the end downwards into the baking pan.
  3. Cover your dough with the damp cloth and place it back in the over for about 10-15mins.
  4. Remove, and preheat your oven at 170C while your dough continues to rise.
  5. Spread garlic butter on top of the bread and bake for 20-25mins.
  6. Remove from oven and cool.
TA DAAAH~~~ SOFT and Fluffy Bread Rolls

Mistake: I did not steam my otah before wrapping in the bun, which i think it’s not right because they turn out so soft and mushy which makes it very difficult in wrapping them into the buns.

Note: Home-made bread rolls do not last as long as commercial bought bread because we did not include preservatives. Keep them in a airtight container and consume within 2-3days.

Please feel free to #Judybakez or send me questions through my facebook. I may not be an expert but i’ll be glad to share my experience =D

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