Foodie

Thursday, May 07, 2015

HAPPY 10TH ANNIVERSARY

“Only a small percentage of blogs survive their first year and 
Today I am proud to say that  I survived for 10 years”

HAPPY ANNIVERSARY 
Exactly TEN years ago, MAY 10TH. 2005, an enthusiastic grandma hit the button “Publish” for the first time! At the time I did not really know what I was doing. A  member from a food forum, told me that i could document all my tested recipes.  I am not computer savvy and she told me that she will teach me how.  Taught me she did patiently answering all my silly questions.  I can't thank her enough for her kind gesture, JANNY RUTT , thank you and thank you.  I started this blog as a legacy of hand-me down tested recipes for my family but eventually i realised that i am fulfilling MY desire to teach people but at the same time i am learning more than i teach.  To me it is people helping people  to rediscover their culture and tradition through food.and i have become committed to keeping these food traditions alive. I cherish special dishes - especially festival/holiday dishes - that have been passed down through generations as a tribute to their heritage and ancestors. The internet and blogging has expanded my circle of influence that i  have and others that I can join, it helps people connect.  I would like to thank all you fantastic people who decided to join me to carry on this quest and helped me a great deal in shaping this blog.  Thank you again.



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Tuesday, April 14, 2015

Kaya - Rich Egg Custard Improved







Kaya is a food spread/curd  or custard made from coconut milk,eggs,and sugar. It is wildly popular in Malaysia and in the malay language the word kaya means rich, hence represents the texture. To acquire perfect texture, requires patience and slow cooking under low heat
 is the way to go.  Knowing me, the most impatient side of me, must find ways and means to achieve with the least amount of effort.............

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Wednesday, February 18, 2015

GONG XI FA CAI/HAPPY CHINESE NEW YEAR

GONG XI FA CAI/HAPPY CHINESE NEW



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