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Bonjour....croissant pour le petit déjeuner n'importe qui? haha..... I wonder if the translator working or not ! Can anyone tells me? haha.... I can't even pronounce those words correctly...it sounds like my tongue is fighting between my lips. Gosh ! haha..... My younger brother speaks really well. He took French subject during his college time in Singapore. Anyway, I'm gl
I'm sure many Malaysians already tried this sweet version preserved calamansi with salted sour plum drinks before. It's a very delicious drink. Or you may easily find the concentrated juices selling at some supermarket with reasonable price. However, I wish to make my own though. This preserved calamansi with salted sour plum drinks is best to take when heat wave hits. It helps to cure sore th
Lontong is a dish made of compressed rice cake with coconut based soup which is widely sold almost everywhere. Honestly, I only had them once but it was a long time ago. Can't even remember how it was taste like! haha..... Since I have a batch of homemade Korean rice cake stored up in my freezer. Why not using them on this ! Yeap...yeap...yeap... Sounds like a perfect idea
I'm sure you guys know what I'm trying to say here, my 'not so perfect' homemade garaetteok, the Korean rice cake! haha.... The rice cake isn't look as smooth as what I'm expecting. Maybe because of the local fragrant rice that I used. The texture isn't as white as the imported ones and the surface isn't look as smooth either. :o( Hopefully, someday I'll be able to find the perfect
Yumm..yummm..yummm.... more danish pastry coming up! I made another batch of danish buns the other day. It was dark when the buns are ready...so not much photos are taken. And by next morning, only half of them left on the table. I quickly took a few snaps before they all gone. The buttery aroma of danish pastry simply a killer and that's what make danish pastry so addictive. I remember when I
More bread coming up this week. I made this danish pastry two days after the sausage bread. I'm not sure about my family but I am definitely craving for more luxury breads.:o) Though more works needed, still worth it ! Actually, this recipe is best to keep the dough refrigerated overnight before throwing them into the oven.but I can't wait any longer. So bake them on the same day. hehe....
Yeap...it has been ages since I last made some bread. Bread making always my favourite activity during my free time. And my family simply enjoy savoury bread the most. I remember the first time when I started baking with pesto was my homemade pesto & cottage cheese pizza. My kids became addicted to pesto eversince then. My boy even using the pesto on his toasted bread. ;o) So, tho
The weather has been really hot for the past few weeks, even if its rain some times. I hardly take any heavy meal these days. Sometimes, I even ended up a day by only taking a few slices of bread & crackers but drinking loads of water & Chinese tea & green tea. However, thought of making myself some salsa with ricotta cheese today. It's been ages since I last had them. I
Guess what ! A couple of weeks back I received an email from Amy @ uTry.it telling me that I'm one of the lucky winner of the Singing Dog products giveaway. I am totally thrilled to receive such good news early on that morning. This is the second time I've won something from a giveaway so far. :o) And finally received the package two weeks later. I was told to
I was introduced to this special home cooked dish about a week ago. Some calling this as Indon version sambal. I often take spicy food but never had I tried it this way. I mean cooking with beaten eggs !!! I immediately falling in love with it. I was so surprise with the outcome and quickly spoon some over to hubby's plate. He likes it too but not totally crazy about it. (cheeky guy!) hah
It's once a year 'Qing ming' festival again. This year it is fall on the 4th of April. Like every year we usually visit our ancestors grave yard a few days earlier, which most likely to be a weekend and the best is we are not working. Every year I will prepare loads of food to pay respect to our ancestors without failed. And this year I made this jaggery sugar kuih & also nasi lem
This is the leftover store bought preserved kamquet from Chinese New Year. Kids not fond of it at all but they like it on cakes. So then I clean them all up for other purposes. I baked a butter cake with half of them and now I'm going to use the other half on my buns. And this hot cross bun just came right on time. :o) This is actually my 2nd attempt. My first attempt on hot cross b
NOPE...I can't finish off the bananas the other day and used half of them to make this cake. My boy doesn't like plain banana cake. He said it's BORING ! So, something need to be done....... This is a simple & quick and yet addictive cake. I simply top it with white chocolate ganache and toasted coconut for a quick spread. Right, my boy didn't make a single sound. It's rather a good sign.
My leftover bananas has been sitting on the dinning table for some time already. No one seems interested. Probably because of the weather ! It has been so warm for the past couple of days. Hmmm.....something need to be done before they all ended into the dustbin. And this kuih bom idea came just right on time. I've been wanting to make this long ago. Since it can be easily found here and it's
I made this cake a couple of weeks back. It's hubby 2nd birthday cake. The first one was a common blueberry cream cake. I am craving for the one with palm sugar or jaggery sugar jelly cake since long ago which I can't find it elsewhere. The only jelly cake available at the shop was pandan coconut, corn and yam/taro flavour jelly cake. So what else can I do! Just go ahead and give it a go
I fell in love with this tri-colour tea eversince hubby ordered for me at one of our local kopitiam (coffee shop) a few months back. Honestly, I'm not a tea person. But lately I'm really addicted to this tri-colour tea. Why it is called a tri-colour tea? Well, please scroll downwards and take a look at the below pictures then you'll see. Oh yeah....this tea is made of three different ing
I made this tang yuan during Chinese New Year but after came back from the trip. I really enjoy spending every moment in my own kitchen. During the whole trip, I have to cook at my parents in law kitchen & also my parents' kitchen. Honestly, they have such huge kitchen spacing but it wasn't as comfortable as my own little kitchen. haha...... Perhaps, all housewives felt the same way too !
If you're a Malaysian, you should have heard and seen this kind of fried tofu very often at the supermarket frozen department, even wet market or serving steamy hot from the kitchen of a local restaurant which most of them claimed that it's their signature dish. Ok Ok signature dish or not, whereas, it is now mine signature dish as well. haha..... Are you dare to try it ? Here's what I did.
Does it sound weird to you when I mentioned gyoza in kimchi mixed???? haha.... It doesn't make sense at all cause gyoza is Japanese style dumpling and kimchi is Korean food. Can you imagine the combination between the two? Honestly, it actually turned out pretty good. I'll have to say eating dumpling with hot tasty sourish kimchi mixed is another new experience to me. I suggest to add
Have anyone heard of Beard Papa's cream puff before? Mm..mm..NOT ME ! I've only seen it on the web site. And found out there's actually a few Beard Papa's outlets at some of the biggest shopping mall in Malaysia. I have yet tried anything from any of the shops but already drooling after went through the menu, click to see. Are you salivating too???? haha.... So many varieties to cho
After my little creaming project, I can finally test out the cream on some of the bake goods and one of it was the delicious Hokkaido sponge cake. Hokkaido cake recipe already in my list to do for too long and I felt guilty for not getting it done any sooner. So finally made this 2 days before Chop Goh Meh, the final day of the Chinese New Year celebration and also the Chinese Valentine's
During the Chinese New Year, I've taken 2 weeks time off work and have started my own little project since after the Chinese New Year trip. I'm glad I've finally made it. On this little project, I've learned the differences between the Italian cream, French cream and Swiss meringue cream. I am actually having some problem dueling with the store bought whipping cream, non-dairy or dairy esp
Seafood & chicken meat are mostly used in my daily cooking cause there's NO PIG in the house. haha... Oh well, not because we can't take pork or anything.......just that my family doesn't like it and also most red meat. So, it gives me no choice. As always, I need to come out with something yummy during this time of the year with just limited ingredients. And also something my ki
Wow...hooo... are you still in the Chinese New Year mood ? Yeah, I am and I'm feeling pretty good cause last weekend I could finally spent time in my own kitchen. After came back from a long Chinese New Year trip, I managed to get a nice & fresh spotted mackerel at the local wet market to make myself some fish paste. I made it every Chinese New Year and also on special occasion. I often us
You know what? Since my boss is always delaying her post and too busy to write something and even hardly post anything these days. Guess, I have to take over the computer today. E~hemmmm... here, this is ME ! WHERE ? Here...right here in the picture ! Can you imagine when life without ME ? It's a total disaster, of coz.....especially during this special...... Valentine's Day ! SOoooo....lo
Hi everyone..... I can't believe I finally managed to post this up a day just before Chinese New Year. Gosh, you have no idea how much I missed you all. Life has been extremely hectic as I mentioned again and again. I wish I could blog more often. However, this year I didn't managed to send out Chinese New Year cards and I apologize for that. Honestly, the only task I managed to finish til
Here's another famous local fruit I wanted to introduce to you today, cempedak ! The scientific name called as artocarpus integer where there's another fruit which looks quick the same called as artocarpus heterophyllus or 'Buah Nangka' in Malay. And most of us would called them as Jackfruit. They look quite alike but they actually taste so much different. Cempedak ha
Hi Everyone ! Gosh...life has been keeping me extremely busy and just got my computer back from the shop. Thank goodness it's still in good shape and no need to change any part. Hopefully, I still manage to make out a few more posting before end of January. Well, for the past couple of days....I was kind of free after sending out my computer to repair and started housekeeping. No fu
HeLLo HeLLo everyone! My first post on 2013 and again I wanted to start with a healthy way. Before end of 2012, I was lucky enough to be invited to sample this healthy product from NuNaturals. I received the package just two days after Christmas. Its such a joy to be able to try something good and healthy during this special season. I am extremely excited about it cause I have hear
HOhoHo..... Santa.... is coming to town....lalala... MERRY CHRISTMAS to all my dearest readers! I'm sure you're all having a wonderful time right at this moment. Oh wow, Christmas is here already! Do you believe it? The weather is getting chilled over here immediately after the celebration of 'dongzhi' or winter solstice a few days ago and quite windy too. I know I have to bake something.
Did you realize that X'mas is just a couple of days away? And then here comes 2013. Phewwww...... Guess, everyone already in the holiday mood and some even started planning their menu for the coming celebration weeks ago or even months ago. I'm not celebrating it but I can feel the joy like everyone else. So much fun, just like a little kid ! :o) However, the Chinese is too looking forward
After two Armenian recipes, I'm still in the mood of making more middle east baking. haha... Honestly, their bake goods are simply amazing. Mostly loaded of nuts & dates....special spices (mahlab) & blossom water! Emmmm...... I wonder where can I get those blossom water. I have rose water but not blossom water. Sounds like a mission impossible here ! :o) Don't worry. I am not goi
Without wasting any time, I have too tried the Armenian cake which is another beautiful dessert other than the Nazook pastry. The Armenian cake often called for freshly grated nutmeg and brown sugar. And the cake is normally surrounded by a layer of sweet crust which produced such extraordinary crunchiness that I like about. So, here another piece of work I did. Ingredients : (A) 250
As I seldom have time to scroll around the site lately, I started checking out my list to do and suddenly reminded me this awesome piece of pastry. It was actually inspired by Barbara @ Barbara Bakes. She did quite a number of them with different fillings and I just couldn't resist without copying down the recipe. Nazook is one of many famous goodies of Lebanese or Armenian. It is a layered ye
It's durian season again! I remember back to 20+ years ago when my god-sister came back from New Zealand with her kiwi boyfriend for vacation, it was durian season too. And my god-sister is an absolute durian lover, she visited those durian stalls with her boyfriend and started introducing this indulgence local fruit to him. Guess....what is his respond????? "Gosh, it smell like sh**!"
I've been a great fan of eggless, gluten-free and even vegan recipes lately. It's definitely challenging and even exciting being apart of this. And finally, tried my homemade dried apples on this special yeasted gluten-free & vegan muffins. So, here's what I did. Ingredients : 1-1/2 cup buckwheat flour 1/2 cup rice flour 1/2 cup corn flour 1/
Never had I thought of making my own dried apples. I was actually tempted by Angie @ Angie's Recipes after saw her using her homemade dried apples on some of her beautiful baked goods.And this is also another good way to finish off the leftover apples other than cooking them juicy fresh. It's too another best way for storage. Here let me show you how I did it. Slice apples into a spiral
First of all, I would like to wish all my readers Happy Diwali. Yeah, it's once a year time celebration for all the local Indians and it's also another grand celebration for one of our family member. It's my mother-in-law birthday. Time has been tough for me to handle more baking or cooking these days, however, I still want to spend time to make her a cake. I've decided to make a simple one fo
Sorry guys.....there will be no food recipe today. Guess What??? Kristy is out of her mind again.....she's trying to make her own shower cream. LOL. Can you believe it ! haha..... Yeah, that's ME ! It happened when I accidentally bump into a few sites that trying to make their own shower gel. I immediately inspired by the idea. Besides, I have everything in hand....so for what re
Lui Cha is actually meaning ground tea in Mandarin and it is normally served to the Hakka family on the 7th day of Chinese New Year,. While the Cantonese serving Yu Shang the same day. The only difference is it is served with 7 different type of vegetables as side dishes including preserved radish, da chai @ chinese chard, mani chai @ star gooseberry, tofu, peanuts, long beans & leek
You know? I just found out I have missed out this year World Bread Day event. I thought it was on November. Errr.....so frustrating. I've been waiting for one whole year for this special event and I forgot about it...... huh....totally speechless. What the heck! I really need to bake myself some breads....loads of them to release my frustration. LOL. So, you probably will be seeing me posting
What is the best food to go along with my previous homemade kampung sambal ? What else ? Of coz, it's the Malaysian most popular breakfast......nasi lemak. Nasi lemak is widely sold almost every corner of Malaysia. It is even served at most of our local 5 star hotels. Nasi lemak is an aromatic rice dish cooked in coconut milk which served with some side dishes including fried anchovies, roaste
Making our own sambal is quite a common task at home over here in Malaysia but making a good and traditional sambal yet isn't an easy job for everyone. Hubby said nowadays it's too difficult to find a good old days sambal ikan bilis for nasi lemak and most food stall owner even tried to skip the fried anchovies (to cut down the cost) from their nasi lemak which makes it even worst. However, I'
Sometimes it was pretty frustrating when you suddenly found some leftover food sitting on the pantry for a very long time and yet to discover till the very last minute. ha.... Yeap, I just found myself some toffee candies a couple days ago somewhere around my kitchen and they don't look very nice anymore. I don't think my kids will want to have it. But I'm having a hard time throwing the
Bread making is such an irresistible thing to do especially during my free time. It's like bringing my own imagination into reality.....and of coz, the result moment even much more exciting than I can imagine. Just like this bread ! It's a double surprise....GUESS, what's hidden behind this bread ??? Please go straight down to the bottom of my post to check out the result if you're as exci
Guess what ! We are going to celebrate Mid-Autumn Festival on this coming Sunday. Can you imagine how time flies? Phewwww..... I'm really glad that I still manage to make some mooncakes for my family this year. By the way, we are going to attend hubby's niece wedding dinner this weekend so not much celebration to be made. For this year mooncake surprises, I came up s
Lebanese cuisine is another challenging work. Honestly, I have yet had time to really go into it but one major ingredient that already stuck into my brain since long ago. The famous tahini paste ! Tahini is often used in making dipping sauce and also many other middle east cooking. It is made mainly by ground sesame seeds blend together with olive oil. I love sesame seeds a lot cause it has su
Now, here's the inspiration of my recent Margarita & Bloody Martini snow skin mooncakes.....homemade peanut butter fudge. This is my first attempt and it has given me such a wonderful experience. Bravo ! To make it short, here's what I did. Ingredients : 250gm butter, chopped 250gm creamy peanut butter 1 tspn vanilla essence a pinch of salt 4 cups &nbs
Recently, I always looking forward to the weekend so that I can spend some time making myself some really delicious bake smoky hot from my oven. Gosh, you have no idea how much I missed my oven. haha.... I wanna to hug & give it a real big kiss every weekend. After the preparation of dinner on last Saturday, I still have time to make myself a batch of quickie baked. Yeap, I made thes
Life has been pretty hectic and lately I seldom have time to go to the wet market to get fresh seafood. Luckily that my children has no complaint about the frozen fish ha.... They certainly enjoy steamed fresh fishes a lot but when there isn't any to choose from......mmm....frozen white fish fillet still working good. And here's what I've made for them on last Saturday.
