Bingka Beras Improved

Bingka Beras Improved

This kuih has been one of my favorites and i have to tweak for an improvement to the previous recipe Kuih Bengka Beras.  The tinge of fragrance from the pandan leaves obtained ...............

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Orange and Lemon Chiffon Cake

I am sharing this more diabetic friendly recipe as it calls for less flour and sugar.  Baking too is different as this recipe is steamed baked with a lower oven temperature too.  To obtain a very fine texture, this cake has to rise above the cake pan and then .............

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Kuih Talam Revisited

Although my previous recipe Kuih Talam is ok but my need to tweak more for a better texture has been on my mind for the longest ever.  I think i have found what i tweaked is to my satisfaction and i have to post it, not for my own reference but for everyone or anyone who will be interested to make a perfect kuih talam...........

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Orange Chiffon Cake Revisited

I would like to share this new method of heating up the liquid and mixing it to the dry ingredients while it is hot.  Also the sugar is sieved with the flour, salt and baking powder. It does give a finer crumb and improved the texture.  i too find that there is no need to add the sugar slowly while whisking the egg whites.  It makes no difference,..........

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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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Cream Cheese Pineapple Tarts For Chinese New Year

Is it coincidence or what?  When my daughter, Sharon asked me to have a look at the pineapple tarts she just made, i could not believe my eyes, the both of us used the same pineapple tart mold!!!!  We had a good laugh. 

When i was asked what i am grateful for, i will not hesitate and mentioned that the internet is what i am most grateful for............


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Orange Chiffon Cake

I am always happy to find people who, like myself, share the same passion for food,  or are passionate about cooking and baking with the same intensity but am happiest................

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Square Pork Balls, Siew Cheong a.k.a. Roasted Sausages Sar Hor Fun

What i really missed eating is a bowl of silky soft kway teow/sar hor fun with Square Pork Balls and Siew Cheong a.k.a. Roasted Sausages.  For all the years that i have been here, i have not been able to get hold of these silky, soft kway teow/sar hor fun, fresh or dried....................................

Continue to read and for recipe on how to make Ground Pork Sauce and Pork Bone Soup click HERE Read More......

Square Pork Balls

If you are older or as old as i am, it is better not to make promises, either you forget to keep it or multi-tasking is harder and chores are taking too much time to complete.  Anyway, i did try posting it sometime back and somehow it was so frustrating as the whole post just vanished without a trace, all my effort for nothing but frustration.  This is not an excuse, a promise is a promise and it has to be kept however or whatever and here is how to make these Square Pork Balls............


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Siew Cheong a.k.a. Roasted Sausages

 

Ah posting!!!!!, I am sure that you all realsied that my postings are crawling, I know, you know.  I need to feel passionate about what I post but i am in a bit of a slump.   It is easy to post a slumpy one but who wants to read it.  Well slumpy or not, this posting might not be worth the reading but the recipes that follow have been in my mind to share for the longest ever. ..................

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Nasi Lemak With Apricot Sambal Ikan Bilis

The weather is much cooler nowadays especially in the mornings, I don't have to go out for my walks at 6.00 am , could do it at 7.30 am and still feel comfortable.  Then you know that summer is over and autumn is upon us soon.  This summer has been a busy and fruitful...............

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Mini Shanghai Mooncakes

The Mid-Autumn Festival is held on the 15th day of the eighth month in the Chinese calendar,  and it falls on September 30th this year (2012).  Although it is still about 1 1/2 months away, preparation for the making the mooncakes has to begin now .................... Continue to read and for recipe and how to, click HERE

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Fruit Rojak

It is not so much fun eating this fruit rojak without the CRISPY.  I have been searching for this CRISPY recipe for a long long time but no one is sharing.  So have to put on my thinking cap and try to cook some CRISPIES that go so well with this fruit rojak, they are a perfect match.  

This is one of the favorite snack of all snacks, especially to Sandra and if it is so to you too  please 'like' it on my facebook page, if not, do tell me what is your favorite snack??????.........

Continue to read for the recipe on how to make the
Crispies is HERE

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Breakfast Chee Cheong Fun

I love this type and style of chee cheong fun for breakfast and have been trying to get the texture right but have not been able to get it right until now. Now, my quest is over, i can have this type of chee cheong fun for breakfast with no fuss no muss............

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Yan Yat Yee Sang

Yan Yat Yee Sang - this must sound like a tongue twister, that's how chinese sounds when you do not speak or know how to, Alexander will ask - What did you say? and mumble whatever came out of his mouth. The Chinese Lunar New year is celebrated for 15 days, read about how these 15 days are celebrated. The chinese has their humour in a funny way - 12th day is The Diarrhea Day - ha ha. Today is the seventh day and It is known as "人日" Rénrì in mandarin or Yan Yat in cantonese or Everyone's Birthday, the day when everyone grows one year older. In West Malaysia and Singapore, Yu Sheng/Yee Sang, raw slivers of fish are tossed together with various pickles and vegeatble into a Salad. As they toss the salad, they raise the salad high with their chopsticks and say auspicious words...........

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Seaweed Crispies

GONG XI FA CAI

This is a spin-off from Nori Crisps. These seaweed /nori crispies are so addictive and flavorful that they have to be fried and served for The Chinese New Year. They are so easy, just 3 ingredients and oil for deep frying. This year, instead of rolling them up or plain flat, i have twisted them into ribbons following Sesame Ribbon Crisp but do not double up the prepared pastry. For this recipe i have tweaked and used egg whites instead of the whole egg and found that the crispies remained crispier.

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Kuih Bangkit Gula Melaka Flavored

Gula melaka a.k.a. Palm Sugar or 'Malacca Sugar'. Why Melaka/Malacca,? I have no idea and hope that you readers can enlighten me. Gula melaka is made by first extracting the sap from the flower bud of a coconut tree. Several slits are cut into the bud and a pot is tied underneath the bud to collect the sap. Then, the sap is boiled until it thickens after which, in the traditional way, it is poured into bamboo tubes between 3-5 inches in length, and left to solidify to form cylindrical cake blocks.....


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Sesame Ribbon Crisp

When i was making the Crispy Crackers for Yee Sang, i decided to make this Sesame Ribbon Crisp as it is the same recipe only it is formed into ribbons. These ribbons do not need any introduction, one bit into one and before you can chew on it, your hand will be reaching out for another. That's how good they are.

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