Tuesday, October 30, 2007

Double Joy or Double Trouble?

Well, need to balance the equation, so one for joy, and another for work, hahha...I meant the tags lah. One to greet the day, and another for closure before going to bed, you really take good care of me lah, Deb, you know that? Hahah...to return you the "favour", here are the chinese character words you wanted: 有福同享,有难同挡. Can I voice my choice, remember me for the former would do for I am not greedy? Hehehehh...I can hear you say "fat hope", rite? Neway, it's all for the good fun, I will accept what comes my way, no complaints.

1. Name one person who made you laugh last night?
Aiyoh, 1st question already got stuck, how to go through the next 37??

2. What were you doing at 0800?

Checking my blog with a cuppa.

3. What were you doing 30 minutes ago?
Cracking my head to digest this long list of questions and composing the answers :(

4. What happened to you in 2006?
Freedom at last!!!

5. What was the last thing you said out loud?
~Sorry, mind drawing a blank now it's past bed time for me~

6. How many beverages did you have today?
Countless, but I sure had variety.

7. What color is your hairbrush?
Purple lah, what else *wink*

8. What was the last thing you paid for?
Hot steamy take-away dinner.

9. Where were you last night?

At home catching Prison Break.

10. What color is your front door?

Clear, coz it's a glass sliding door mah.

11. Where do you keep your change?

In a coin purse, and needless to say, it's a purple one at that as well.

12. What’s the weather like today?

Cold, wet, cloudy, stormy, chilly and unpredictable.

13. What’s the best ice-cream flavor?

Err...don't really take much of an ice-cream, can I change the question to brand instead? If so, it would be Haagen Daaz.

14. What excites you?

Baking new recipe and it turned out fine, else I would have trouble disposing of them.

15. Do you want to cut your hair?

Ya, why not?

16. Are you over the age of 25?

Why need to know? hahhah...sorry for answering a question with a question, that's my style yea.

17. Do you talk a lot?

Finger talking counts? If then I would say my fingers do more yakking than my mouth, thru msn/yahoo chats, no, not sign language.

18. Do you watch the O.C.?

Nope, coz in the first place I didn't know what that is until I googled it NOW.

19. Do you know anyone named Steven?

Yes, in fact, a couple of that.

20. Do you make up your own words?

At times, when the creative juice flows.

21. Are you a jealous person?

Err..can I pass? Hahah...with such an answer, it sure is easy to know which side I'm prone to, rite? But well, I shall leave this as it is, an ambigious reply, but as with any and all situation, it all depends.

22. Name a friend whose name starts with the letter ‘A’.
Alibaba (you don't think I'm serious, do you?)

23. Name a friend whose name starts with the letter ‘K’.

Wah lau eh, so late d, still so many questions to go...when would this end? Skip to the next.

24. Who’s the first person on your received call list?
When, today? Still to early to tell as it's freaking early now, just past 1am, dh I guess.

25. What does the last text message you received say?

- Censored -

26. Do you chew on your straw?

Very vague question would warrant an extremely vague answer, what type of straw, drinking straw or those that animals feed on? Either way, I'm not that hungry to be consuming them, don't think the fibers are soluble in our body, heheh...gotcha.

27. Do you have curly hair?


28. Where’s the next place you’re going to?

Bed, my beloved bed and of course, my dh's embrace.

29. Who’s the rudest person in your life?

Don't give a damn, for I don't waste my crowded memory bank with such minute details, haha..more like I'm lazy to recall such unpleasantry.

30. What was the last thing you ate?

Pillow biscuits.

31. Will you get married in the future?

Not an applicable question, coz I'm married already.

32. What’s the best movie you’ve seen in the past 2 weeks?

I Now Pronounce You Chuck & Larry.

33. Is there anyone you like right now?


34. When was the last time you did the dishes?

After dinner @ supper time.

35. Are you currently depressed?


36. Did you cry today?

What for? So much fun in life to need those tears.

37. Why did you answer and post this?

"Social obligation" an acceptable answer? My mama taught me that every 'assignment' need to be duly completed and handed it, so I'm just following her words, hahah...
Best answer is I enjoy doing it, and I'm happy that SIG thought of me and put me on her "wanted" list (with justification), heheh...Without further adue, the following folks in Q38 would sure love to join in the fun as well, don't you all agree?

38. Tag 5 people who would do this survey.
一) Karlsfoodie (you treat me so well, surely I would reflect that onto you, betul?)

三) Mellisa Chee (I give you permission to post this instead of the photos on this Friday, hahh..)
五) Judy (take your time to destress with this, wokie?)

Monday, October 29, 2007

Deb ~ per your request

The recipe for Jemput-jemput Pisang as follows:

250g bananas
1/8 tsp salt
2 tbsp sugar (I used 1 tbsp brown sugar + 1 tbsp castor sugar)
90g plain flour

Put the peeled bananas into a plastic bag, add in salt and sugar, then use your hands to press them, but don't overmash.
Mix it with the sieved flour (do not overmix, lest gluten is formed making it chewy) and it's ready to be fried. Scoop into hot oil to deep-fry till golden brown, and consume it while it's hot, yummy!

Make: 24 balls of longan size

p/s: because of the presence of fructose in the banana and the addition of sugar, this kuih will turn a darker shade of brown once it has been removed, so do NOT wait till it gets too dark to remove it from the oil.

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"Mashed" Banana Fritters

What a pleasant surprise..

to the start of a wet wet week on this cloudy gloomy Monday morning with the incessant rain, with this:
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All thanks to this lovely lady. As the saying goes, all good things must be shared and they are best when shared, surely what I received I must germinate it in the cyberworld to the following half a dozen of netizen's flogs (in alphabetical order):

Hugbear Lee Lee
Joanna Seah

More about this 'muscular biceps' award (extract from my giver's blog):
"The POWER OF SCHMOOZE AWARD is the award for bloggers who effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don't limit their visits only to the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engages other in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship."

Saturday, October 27, 2007

Going bananas shanana....

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Banana is something that I will always have @ home on weekdays, for the purpose of dh's oats Monday to Friday. When it comes to Friday, if I still have some of them leftover, I somehow have to find a way to finish them for they cannot keep well. The few usual ways I have made us of them are: banana pancakes or pancakes with banana-caramel sauce, jemput-jemput pisang (a type of banana kuih also known as kuih kodok), banana muffin - both baked and steamed version, and the one with the highest statistics, banana cake.

I chanced upon this Banana Shortbread in Alex Goh's {The World of Bread} *again*, pg 122 that interests me because of it's short list of ingredients. Sure, I was happy with the outcome and it sure is a keeper. Here's sharing with those of you game to do the banana dance, hahah...no lah, I mean to try this banana recipe.

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Banana Shortbread

200g sugar
130g butter
1 tsp sodium bicarbonate
1/2 tsp salt

2 nos. eggs

300g plain flour
1/2 tsp baking powder
80ml milk

100g walnuts (roasted and chopped)

1] Cream butter, sugar, sodium bicarbonate and salt till light and fluffy.
2] Add the eggs and beat till smooth, then mix in the bananas.
3] Fold in the sifted dry ingredients alternatively with the milk before adding in the walnuts last.

Oven temperature: 180° Celcius
Duration: 60 minutes
Make: 7" square
Weight: 1.2 kg

Verdict: Good, aroma develops the next day so it tastes nicer eaten the day after it's baked. No oily feel as well.

Filipina dish: Meat Adobo

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Pork Adobo

500g boneless pork cubes/chicken wings (lightly season with some light soya sauce and sugar for awhile)

2 tbsp oil
1 pip garlic (minced)
1 bulb bombay onion (quartered and halved horizontally)
a few bay leaves
some peppercorns

250ml water
125ml vinegar *I used apple cider vinegar*
125ml light soy sauce

a handful of rock sugar (or any type of sugar) - to taste

some oil
some brown sugar granules or castor sugar

2 tbsp cornflour
2 tbsp water

1} Heat up a pot, add the oil and sautee garlic till fragrant. Add the rest of the herbs and sautee till onion is limp.
2} Add the meat and when it is thoroughly cooked (changed colour), add all the liquid and let it boil till meat is tender with medium fire, about 20 minutes or more.
3} When meat is tender, add in the rock sugar and season to your own taste. Drain the pork cubes from the broth.
4} Heat up a pan with abit of oil, put in the meat and top with some sugar to let them camarelise and brown evenly.
5} Return the meat to the pot, thicken with the cornflour solution and it's ready to be served with steaming hot bowl of white rice.

* I recommend using a pot to do step {1} coz can save on washing another utensil since need to pour in the 500ml of liquid to simmer later.
** Use stainless steel pots to avoid metal leeching, causing metal poisoning.
*** Different brands of vinegar will have different levels of sourness, so adjust according.

Concocted with the tutelege of Ju, thanks ya.

p/s: I'm in the midst of asking my BIL for his family's version, will share soon when he reverts.

Flat Bread

The bread craze has sorta catch up with me, but I simply don't have the patience to go through the fermentation process...not that it takes up a lot of my time, since I can go do my stuff while the bread is resting, but I just can't help but keep checking on the bread's progress. Silly me ya?

Neway, since I have got some beef rendang in the fridge (store bought from nasi kandar stall, I don't cook much curries, if ever)...I got down to doing Tortilla to go with it. Who knows, dh has a better idea, he wants it to be wraps for burritos...suits me either way.

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Tortilla Wrapz with Coleslaw on the side

So here's the kosong one for anyone interested in the recipe...adapted from Alex Goh's {The World of Bread}, pg 120. Very simple ingredients with amazing results, though I find it on the salty side, so will cut down the salt portion the next round.

What you need:
250g Plain Flour
1 tsp Baking Powder
1 tsp Salt (to cut down to 1/2 tsp coz it's too salty)
55g Shortening
175ml Warm Water

What to do:
1. Sift the dry ingredients together, then rub in the shortening t0 resemble bread crumbs.
2. Add the warm water and mix to form a smooth dough, then let it rest covered for 15 minutes.
3. Divide dough into 10 equal portions and mould them into balls, and let rest for a further 10 minutes.
4. Roll out the dough into 20cm round, then place tortilla onto a heated non-stick pan to cook at medium heat for 1.5 minutes on each side.

Mixed Dough: 450g of dough
Yield: 10 pieces
Duration: 60 minutes end-to-end
Notes: * Dough can be rolled thinly easily, but keeping it in a round shape needs skill.

This is for you ~ Jennifer

Just wanted to show the 2 bottles of Kiwi and Red Pittaya fruit enzyme that I made for you to get a rough idea of the bottle size I used, Jennifer. Hope it's of assistance..sorry there's no label of the volume for each of the bottles, but if need be, I can try to measure if for you. Just lemme know :) I would say the smallest that is of use is this red cover bottle, hope this helps.

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5 green kiwis + 2 lemons + 100g rock sugar
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2 red pittayas, 3 lemons + 200g brown candy (pien4 tang2)

Remember the layering from the bottom is fruit, lemon and sugar, then repeat with sugar ending at the top.

Friday, October 26, 2007

MEME: Lima Barang

Deb passed the baton to me, so here you go, though the list is definitely not conclusive, for I am a Jane of all trades, hahah...more like being greedy and like to dabble here, there and everywhere, but nowhere in the end.

5 Things of sorts :
A. Found in my Room
Laptop - kenot live without it
Books & magazines
Stash - stationery, arts & crafts related materials, manik stuff, x-stitch stuff
Junk (read: yet to be tidied stuff)
"Collection" of gift wrapper

B. I have always wanted to
Backpack to all the countries in the world
Eat without worries about calories or putting on weight
Have enough resources for whatever I set my mind to
Churn out more cross-stitch masterpieces (but far from it, I have problem of focusing on one)
Do my part of social responsibility ~ still finding my calling or a cause close to my heart

C. Found in my Bag
Mobile phone
Digital camera
Small diary
Reading material
Coin pouch

D. Found in my Wallet
Cards - ID cards, credit card, loyalty cards
Papers - receipts
Mini family photo

E. I am currently into
Collecting pledge for
RFL2007 , need to raise RM500 by mid-Nov
Cataloging my cookery books
Organising my kitchen toys
Picking up a new skill each year
Archiving photos - both softcopy and hardcopy

5 Candidates to Tag :
any volunteers?

Here's the answer: Vegetarian Pork Leg

A round of applause for those who submitted their guesses...thanks to Jo, Deb, Peony, Ju, Sharon, LittlegUrl and anonymous (whoever you are, mind if you leave your name so that we can get to know each other better? thanks!)

Once the string is loosen, the white cloth unravelled, you get this:

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Ring any bell or not? Prolly our kungfu is not that skillful, so the shape might be distorted abit.

Made using foo-chok, the ingredients used to season it are commonly found in the kitchen. It's the preparation and cooking part that can take up a fair bit of time. Each needs to be carefully wrapped so that it won't burst open the cloth casing, then tightly secured with string to compact it, with the lines acting like muscle lines. Thereafter, it is boiled in water for 4 hours before being hung dry. It has to be cooled down completed before its 'clothes' can be taken off, hahhah...else it will crumble and not hold its shape.

It is served by heating it up through steaming, then sliced into rings to be eaten together with chilli sauce as dipping. It's quite filling, and one can actually feel full just by consuming it.

Here you go on the recipe,
Peony specifically asked for it as it's her favourite. I didn't think anyone would be interested in making it initially, thus the delay in revealing the answer together with the recipe. Thanks peeps for your patience!

1 kg foo chok ( a.k.a. beancurd sticks)
3 tsp alkaline water ( a.k.a. kan-shui in cantonese)

125 ml oil

1 tbsp 5-spice powder
2 tbsp sesame oil
4 tbsp sugar
2 tbsp salt
4 tbsp light soya sauce
1 tbsp dark soya sauce
2 tsp white pepper
2 tsp MSG

1] Soak the foo chok in room temperature water till soften, then drain the water away.
2] Add the alkaline water into the drained dry foo chok and mix well, leaving it for 15 minutes before washing it away and drain dry once again.
3] Mix all the seasoning together in a bowl and stir well.
4] Heat the oil in a wok, add the foo chok to fry awhile, followed by the seasonings. Fry till they are evenly coloured, then leave to cool.
5] Drain the foo chok from the gravy (keep the gravy aside, it will be used later on).
6] Using a piece of cloth, scoop 250g of the ready-fried foo chook onto it, then wrap it up into a cylinder.
7] Tie both ends of the cylinder with rafia string, then twist the rafia round the cylinder to shape it per the pix.
8] Put the shaped cylinders into a big pot, pour the gravy from step [5] over it and top with water to cover them. Cook over medium fire for 4 hours, rotating them once in awhile, and also remember to top up with water when the liquid level drops.
9] Remove the cooked Vegetarian Pork Legs from the hot broth once it's done cooking and leave it to cool before removing the string and cloth to enjoy the fruits of your labour.
Happy Trying!

Yield: 12 pieces weighing 250g each {Can vary the weight, just that we find this size our preference}

p/s: it did occur to me that it resembles 'garlic on a string' when i took the photo...so much for thinking alike, LittlegUrl :)

Wednesday, October 24, 2007

hApPy YaPpY

With some birthday vouchers for members from SSF, I went to the browse the triple storey building to see what I can use it on. I simply enjoy shopping at this place, there is so much to see and inevitably I will not leave empty-handed each time. I have got a 50% discount coupon to be used on one item, and 20% discount voucher for another 7 items or less.

So here is my biggest loot, of course using the most discount. The rest are small nitty-gritty craft items :)

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"Plastic" Woven Basket

Tuesday, October 23, 2007


Saw this Popcorn Trivia printed on the box of GSC's (Golden Screen Cinema), which I wasn't aware at all after buying them for quite some time now (not all the time though) whenever we catch premiers there. Either they just change their packaging to include such nuggets of info, or I was too blinded? I would think it's more of the former, hahah... But well, I can justify myself on the latter, usually by the time we get into the cinema, it's lights out by then, so how to read those small fonts, rite?

Neway, just for some interesting knowledge when you next pop a corn in your mouth, here you go: Do you know....?
  • That popcorn kernels contain a small amount of water in its center.
  • That the water in the center of the popcorn kernels expand when heated, causing it to pop and explode.
  • That the popping of the popcorn kernels turns it inside out.
  • That one ounce of popcorn provides 4 grams of dietary fiber.
  • That a popcorn kernel expands 30 to 40 times as it pops.
  • That popcorn kernels that do not pop are known as "old maids".

Now that you know, hahhah..it sure makes me more aware of the presence of "old maids" in my popcorn bucket next time, and probably I can start counting them if the movie ever gets that boring?

Frankly speaking, I find the popcorn way too sweet as it's labelled "Premium Caramel", so can imagine the sugar-high effect. We usually would not be able to finish them, but at times, I need something to munch to keep me awake throughout the session, so that does the trick. :)

Monday, October 22, 2007

Alcoholic Anonymous :)

The cyberworld is so wonderful, can I have a show of hands for those who are in agreement with me? There are so many folks that inspire us to do better, to try our hands at something new which we won't have the courage to give it a shot otherwise, to give us ideas on what to cook, to expose us to different cultures in different countries with just some light finger movements, to introduce to us new a whole new world of experience without stepping out of our country...the list goes on.

May I bring to you "Stout Beef Pie", courtesy to an extremely kind soul by the name of Jo (thanks megatonnes for sharing).

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The cup in the middle shows the filling within the pie

No exact recipe for this, I used all the ingredients that Jo listed except for the mushrooms. Some notes for my future reference:

Ingredients for fillings:
300g lean beef (sliced into small bite size, this is to cut down the cooking time)
a few cloves garlic (whole, with skin removed)
1 bombay onion (cut into chunks)
some mixed herbs
300ml Guinness Stout ©
sugar and salt to taste

I simmered the above for about 45 minutes only, initially with quite a fair bit of the Stout to cover the beef. When beef is tender, I top up with some more Stout at the end of the cooking time before taking it away from the stove.
p/s: at this stage, the fillings will taste bitter, but after it has cooled down, the flavour has been absorbed and there won't be any trace of bitterness. Just the pleasant aroma of the malt lingers.

Recipe for pastry crust:
350g plain flour
1 tsp sugar
a pinch of salt
180g butter
1 nos. egg yolk
1 small tub of plain yoghurt (150g)

1) Sift the plain flour into a big mixing bowl, mix the sugar and salt in, then rub in butter to resemble breadcrumbs.
2) Mix the egg yolk and plain yoghurt together before adding them to the above.
3) Keep refrigerated for at least 30 minutes before using.
4) I took the shortcut, take a ball of dough and press into the mould rather than roll it with rolling pin.
5) Brush the top with egg-white wash for shine, then bake for 30minutes or more @ 180° Celcius till brown.

Yield: 700g of pastry dough
Make: 5 big sized pie, or 10 medium sized pie.

Hubby had thums up for this pie, even his toes were also up, muahahha...This sure is a keeper.

All time favourite...

This post reminded me of the humble one-dish-meal that I lurve to whip up, as it's so convenient, can be done in a jiffy without much fuss, complete with protein and carbs. Just in case you're wondering why the buzz about protein, well, dh is an ex-bodybuilder, thus the protein-fanatic in him still lingers. Else he will get hungry pretty fast if it's only carbohydrates.

Back to the topic, what was it I was blabbering about...oh ya, it's the Nasi Goreng lah. I usually like to add in "silver fish" (for added calcium), salted fish (for extra fragrance), and an egg is surely a must. As for the rest of the ingredients, it basically depends on what's available in the fridge...be it minced meat, prawns, crabstick, sausage..the more the merrier. At times I do toss in a cili padi or two for added spicyness, and each time, it's a new style, hahah... So versatile a dish, don't you agree? Not to forget, the all important garnishings, the likes of fried shallots, spring onions and red chillies (for colour contrast). If got sambal, lagi shiok!

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Wash it down with a chilled coconut, wah, heavenly!!!

p/s: Deb, I hope you don't mind that "curi" your topic for this post...actually I had the pix above taken sometime back d, all the while it has been in archive and you just reminded me of it.

Weekend's dinner

The reward for controlling the food intake on weekdays is non-other than to feast on weekends, hahah....somehow need to balance the equation, for too much of either one will be sianz.

What started off as a 'free' weekend as in we got nothing much planned (which by the way, is very rare..usually our schedule is pretty packed with stuff to do) end up brimming with activities. Just 2 phone calls were what it took to fill in the slots, or rather, to be more accurate, one phone call and a sms. Dad said to met the family for dinner at their usual zhi-char joint on Saturday...this place has simple awesome food at a really good bargain, very great value for money. What's more, it's just a stone's throw away from the house, so very conV as well. It came to a point that I was bored with going to that very same place each time when my family dine out that I let it pass. And my family is not an adventurous one, so can imagine almost the same dishes being ordered at 99% of the time by my mum. Safe bet, one would say, but if I was present during the ordering process, I would try out something new, which will inevitably end up being the dish featured in subsequent visits, hahah...

Well, what am I to complain, it's the company that is more important, rite? Family bonding time, that is. Sorry, no pix for that coz everyone was too hungry, thus chomping down the dishes pretty fast...but then again, we have been frequenting this place for a few years do, so to me, it's nothing fanciful, thus no pix loh. Either way, I have my back covered so to speak, hahha.

Dh and myself were there to "show face", for we have to attend a BBQ outing for the gym's 14th anniversary celebrations next. It sure was a wet wet evening, but the turnout was good, about +/- 40pax. Again, it's more of a social obligation we won't complain about fulfilling, what's more, it was a great evening catching up with gym-mates whom we haven't met for quite some time now. More like a touch-base session, with loads of booze to go around. Lots of jokes, laughter despite some feline 'friends' roaming around.... It was a pity the weather was kinda lousy, else, the setting was perfect, as it's beside a fishing village. All was pitched dark when we arrived despite the rain. My first time at the venue, will surely check out the place again, which I am sure will be beautiful with the sun, sea and sand.

Next day's dinner was this:

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"Or Chien" with Cilantro, plus garlic chilly sauce

One of the few good places for "Oyster Omelette" at night. There's a famous stall for it in the afternoon in town, but we hardly frequent it coz it's quite out of the way. And though famed, that particular stall does it with loads of oil, can practically see the eggs "swimming" in oil...honestly, not a pleasant sight, if you ask me.

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p/s: check out the size of the oysters...

Saturday, October 20, 2007

A lesson a day..

This idea was picked up in one of the food forums I frequented, though I am not able to pinpoint which one for sure, coz it was shared in a few forums, if my memory serves me right.

Neway, it's all up to one's imagination to come up with whatever fillings one fancies to create a dish. I've seen folks using the Roti Pratha (a.k.a. Roti Canai) as pastry base for their egg-tarts, but well, I didn't go as far as that...I mainly used it like bread, to wrap either tuna, egg mayo or seafood to make into sandwich. The best thus far that works best I feel is sausage..yummy!

A few ways to go round it, some would opt to wrap the sausie up with the frozen pratha, then pop them into oven to bake till crispy perfection. A faster alternative (read: impatient me) would be to heat up the roti over a hot griddle, pay-fry the sausage with a dash of Maggi soy-sauce to get the aroma going, then wrap the sausage in the roti. Easy-peasy, that's my liking...choice is yours.

Oh ya, a buddy of mine even used it as pizza base...I guess there's no hard and fast rule, just let your imagination take the lead.

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(L) to (R): Coleslaw, potato chips, Pratha Sausage Roll

Thursday, October 18, 2007

Enter with care: Non-halal post

Made this some time back, in fact, photo was dated August, so this post is 2 months late! Pardon me, will you :)

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Not-made-in-"Seremban" Siew Pau

Another home favourite, it is a tedious process as it is pastry base. Since this is Chinese pastry, so the steps involved are somewhat similar to the Thousand Layer Mooncake, or the Spiral Karipap making. That said, it means I will only make it once in an extremely blue moon..when my parents hint (not-so-subtly) at me. I am only involved in the pastry skin, thus mum will prepare the meaty filling for me, so it's a 2-in-1 kinda partnership, haha..

Anyone interested in the recipe, just let me know. But I would need some time to get round to posting as this recipe is under my mum's collection, I have yet to get a copy of my own. Blame the big procrastinator in me *big grin*

Tuesday, October 16, 2007

Bloody RED?

No, I'm not swearing here...but take a peep at this photo, and you will understand where I'm coming from.

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800ml of Red Pittaya Fruit Enzyme

Just love the deep hue that is so rich a magenta colour...

For the record: 2 red pittayas (red dragon fruits), 3 nos. lemons & 1.5 packet of cane sugar bar, layered in the jar in that sequence. Keep in a cool dark place away from the sun, give it a gentle shake everyday to see the bubbles form each day, it sure is an amazing sight. Place the harvest in clean glass bottles in the fridge to stop the fermentation process.

5 + 2 = 400?

Of course the mathematical equation above is erraneous...but if I put in the few missing words, you will understand what I mean.

5 kiwis + 2 lemons = 400ml of kiwi fruit enzyme

Now does it make more sense? Well, it won't work without sugar, so the missing link is this: 100g of square rock sugar. Plus a fortnight of fermentation and you get yourself a beneficial drink for good health. I am still very new in this, as it's only my 2nd trial.

The harvest is sweet with a slight tinge of sourness, but kiwi being kiwi, there's not much of a whiff of that fruit since it's kiwi on it's own don't give out much of an aroma.

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(L) Kiwi chunks (taste like jeruk), (R) 2 weeks of 'patience'

In the spirit of vegetarianism

Anyone would like to take a guess what's this pix all about with the clue in the title?

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The first nine days in the 9th lunar month mark the Nine Emperor God's Festival...some staunch taoists folks will opt to go vegetarian for the whole nine days, last 6 days, last 3 days or the last day. It's strict 9 days of vegetarian diet for my granny whereby she will bring out her "clean" set of cooking tools, utensils year after year. As for myself, I will tag along my in-laws for a meal during this period for the fun of it...also a time of bonding. And mind you, the price tag is high for the items, some even double that of the non-vegetarian equivalent. I would say, once a year is sufficient for me to go thru the cut-throat price.

In the spirit of this, mom and I made the item for consumption. We kenot offer this to those on vegetarian diet though it is a vegetarian dish for the fact that we didn't use brand new or "clean" utensils. Well, less man more share, hahah...

The guessing game will end this Thursday, 18-October-2007 @ 2000hours malaysian time. So come quick, submit your guess(es).

Nenas Fried Rice

Fried lice..oh no, it's friend rice lah...that's the joke we had among our friends for the lousy pronunciation a friend encountered from his travel to Thailand, and ever since we have fried nasi, we will surely be reminded of this funny annecdote.

Nothing fanciful, though it's my first time preparing the pineapple "shell" casing. It surely was hardwork...had to pull in dh for a helping hand on this. Thanks dear :)

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Fried Pineapple Rice

No recipe needed for this, just fry as you fancy and throw in whatever available in the fridge...but must remember the tumeric powder for colour. A bit woud do, else the kunyit might be too overpowering. Can sprinkle abit of chilli powder as well, no harm other than the fiery sting. Tuck in while it's hot..and savour every morsel.

All Doggies file in..

Finally I have joined the ranks of this...which had been in 'fashion' some time back when it was featured in a Singapore newspapers.. I had been hesitating for the longest time because the original recipe called for Horlicks, and seriously, the overly sweet malt drink is not my cuppa. Little did it occur to me to substitute with Milo (thanks the doting granny for the inspiration and example), and here you go, from Horlicks to Milo, from Koko Krunch to Koko Krunch "Duo". Shall I name it the 3rd generation then, since it has undergone facelift twice in my hands? Not counting that I added in castor sugar as well coz I tried tasting the raw dough {don't be surprised, this is done by instructors where I attended their classes and safe to do, since it's just a tiny wee bit}, it was tasteless. And oh ya, the lazy me didn't embed the 3 jewels (chocolate chips) within each doggie, thus the flatter look. Taste good non-the-less.

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Assorted Colourful MILO Doggie Cookies

180 g Butter
50 g Castor sugar
50 g Icing sugar (coz I omit the 100g of choc chips to be embedded within the cookie)
80 g Milo
200 g Plain flour
25 g Cornflour
25 g Milk powder

Koko Krunch (for ears)
Shaped quins (for eyes)
Chocolate Chips (for nose)

1/ Cream the butter, sugar and Milo for 3 minutes at low speed. Do not overbeat.
2/ Add the sifted flour and beat for about one minute to form a dough.
3/ Using smallest ice-cream scoop (3cm diameter), measure out each ball of dough. Embed 3 chocolate chips into each mound of dough and roll into a ball.
4) Decorate the cookies as desired - 2 pieces of Koko Krunch for the ears, 2 starry-starry quins for the eyes and 1 chocolate chip as the nose. (On hindsight, I find that the white chocolate chips I used for the nose end up looking more like pacifier, hhaha...must be the positioning. What do you think?)

Temperature: 170°C
Time: 20 minutes
Yield: 60 pieces

Original recipe's baking specifics: 140°C for about 25 minutes.

p/s: I bought Koko Krunch's newly introduced "Duo" which includes White Chocolate Koko Krunch and tot to myself that it would provide a nice colour contrast to the dark-coloured cookie with the addition of Milo. It was a double-edged sword, surely the outcome was a twist from the norm, but I had to spend time to pick and choose the colours when decorating the doggie's ears. Most importantly, I had load of funs...hhahah, shows that there's always a child within each one of us.

Date tried: 06-October-2007 (Saturday)

Update on bbq B-A-C-O-N

The long overdue post to update this, surprisingly I managed to let the bacon marinate for 48 hours, no thanks to my busy schedule. Hubby likes it as it's very lean and clean, with a hint of bacon aroma, yummy.

However, if I were to attempt this again, I would opt for Streaky Bacon. Reason being that the end product would be curly and not that chewy (akin to savoury tree bark per my my msn buddies creative usage of words *i know you are reading this and you know who you are - wink*)...I had a good jaw exercise for this BBQ Back Bacon. Looking at the photo, the slices of bacon was as flat as can be.

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Angmoh's Bak Kwa

Friday, October 12, 2007


This snack item didn't reach our shores until lately, or rather, I wasn't aware of its existence until a couple of months ago, thanks to my cousin who dropped by for a visit and we had a whale of a girly time catching up yakking non-stop, not to mention the endless (window) shopping.

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"Tao Kae Noi" Crispy Seaweed

Her fav was wasabi, so that was my first taste of this yummy seaweed snack though that flavour was not my cup of tea. We finished my virgin packet in no time. Subsequently, I bought all the flavours available, namely Tomyam, Sweet & Sour, Hot & Spicy and Tomato. And what did I do with them? I mixed them all up in a bowl and finished all 4 packs in one sitting. It's fun for I can never tell what flavour I will get next (as they all look the same, flat blackish sheets), hahah....that's so much for adding spice to life for me. Another reason why I finished that much at one go is to capture the Theory of Marginal Utility in economics terms, as in I wanted to stuff myself silly so much so that I had too much of it, and thereafter won't be craving for it with the diminishing satisfaction derived with each passing piece. This "practice" had been working for me thus far, so if you want to put a stop to any craving, can give this method a shot. :) No guarantee though my last consumption was 6 weeks ago, and still counting..

p/s: my favourite is Tomyam for hot&spicy is too fiery on my tongue, and tomato tastes weird to my liking, same goes for sweet&sour.
But be warned, this is loaded with msg/ flavourings...so consume with "care".

Glittery, cuddly, cute...

Wasn't aware that it has been a week since my last update on this blog, oh boy, it sure didn't feel that long though..

Sorry for the mini-break, but here, please receive this virtual bear hug as an 'apology' gift (if ever there's such a thing, but well, if there's none, I shall be the pioneer)

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This also double up as a 10Q gesture to my buddies who had been patient with my delayed updates at times. I hope to buckle up per the nursery rhyme - One Two, Buckle my shoes, hahah..

Thursday, October 4, 2007

A pocket full of rye?

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Wholemeal Pita Pocket

It's so easy to make this, from now on, no more store bought ones...Anyway, one recipe yields 5 pieces, which means 10 pockets when cut half, that's more than enough for our consumption. Lelong, lelong, any takers?

Made "Honey BBQ Bacon" to go with it, but bacon is still in the marination process :(
This recipe was shared in a forum, but as usual, I substitute/omit with whateva I can find in my sauce station. Other than baking cakes which need precision, I normally will modify the recipe coz I can't be buying everything single ingredient called for in the recipe just to use say, 1 tbsp, rite? The practical side of me will sure kick in, for afterall, 1 tbsp won't make much of a different in a dish, hardly noticeable mah...to me at least.

300g bacon (choice of streaky *fatty* bacon or back bacon)
3 cloves garlic (bruised, skin removed)

1 tbsp honey
70g soft brown sugar (I normally opt for this for extra fragrance, compared to just castor sugar)
1 tbsp light soy sauce
1/2 tbsp sesame oil
1/2 tbsp fish sauce (a.k.a. nampla)
1/3 tsp fine salt
1/2 tbsp oyster sauce
80ml water
*can add some chinese cooking wine for extra fragrance, such as shaoxing or meiguilu(rose wine)*

Mix all the marination ingredients together, then dip each strip of bacon in it to coat it well. Put all the bacon in a container, pour the marination in making sure the bacon is submerged in the sauce, and keep refrigerated for 2 days before grilling it in the oven.
*Doubt I would be able to wait that long, that's a whole 48 hours? The most I will give it is half that time, hahah...*
Shall post the pix when I grill the bacon to perfection, mamamia!

Cin-Na-Bon BUNS

I'm kinda into bread making these days, hahha...wonder how long this craze would me :) I mean I bought 1kg of bread flour (a.k.a. high-protein flour) that is high in gluten which is necessary for bread making, so I need to use it up. The recipe I tried so far uses a mixture of bread flour plus all purpose flour (known as medium-protein flour), so 1000g can last me a few trials.

As I did only half portion of the recipe, I make use of only 250g of flour which yields 500g of sweet bun dough. This serving size is just nice for my family, in fact, it's more than enough that I need to find ways to consume if fast. Just cannot bear to see my hardwork going stale, and to live up to the true meaning of FRESH, hahha..

by Agnes Chang's {I Can Bake} pg 115
*with modifications done by me*

200g high protein flour (sifted) [for wholemeal version, substitute with 50g of wholemeal flour]
50g all-purpose flour (sifted)
1 tbsp milk powder
1/2 tsp salt
1/2 tbsp instant yeast
50g castor sugar
1nos. egg [about 60g without shell]
100ml water [I used 50ml milk + 50ml water to up the nutritional value]

40g butter (softened)

a) Put everything into a bowl (except butter) and mix into a smooth dough using a dough hook.
b) Add in the butter and continue to knead till gluten has developed and passes the "stretch pane" test.
c) Leave to rise covered (Pyrex bowl is useful here) until double in size, takes about 45-60 minutes.
(I hasten the process by heating my oven at it's lowest temperature for 5 minutes, then open the oven door awhile before putting in my dough to create a warm atmosphere for the yeast to activate faster.)
d) Punch down and knead till smooth again.
e) Leave to rest for 15 minutes before dividing and shaping.
(I normally make into 9 buns of about 60g each)
f) Leave the shaped dough to proof till double in size, glaze with beaten egg before baking at 180 degree Celcius for about 20 minutes or so till cooked and golden brown.

Take a whiff when the bread is freshly out from the oven for it's something that you can only get so close to when you "dirty" your hands in the dough. Heavenly, as they say..

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Honey Wholemeal Cinnamon Buns with Raisins

A cuppa a day, keeps us sane...

These days, I will request dh to make me a cuppa when he make his every night. Nay, caffeine hardly has any effect on us, so we consume it any time of the day. Our way of unwinding for the day, hahah..with a book/mag before lights out.

Presenting to you, a "Rosetta" as we call it...made using a french press to froth the milk, not those fanciful expensive coffee machine. Though we are looking into getting one, still kenot decide on a good reputable brand with a decent price-tag. The range available at home ground is rather limited, that's why still thinking long and hard.

Well, shall see how it goes..so in the mean time, care to join me for a cuppa?

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"Rosetta" in a cup of cappucino
p/s: A slice or two of biscotti would make it a good company *wink*

Wednesday, October 3, 2007

Roti oh Roti..

With the success of my 1st attempt in bun making, I proceeded with these:

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Sausage Floret Bun

I followed Peony's pointers (thanks Peony), but since I do not have the same casing as her, I resorted to these silver liners instead...so the shape was abit sprawled. I sprinkled a bit of shredded cheddar cheese on top to up the flavour, and it was finger licking good.

Hubby was impressed. That means it was well-worth the time I 'invested' in making it. *grinning from ear to ear*

Jalur (stripes)

Addition to the family of placemats, hahah...just like its simplicity, and came in two colours. With this pair, now I've got like 4 placemats with stripes..

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Hey, what's that-Pampas?

Err, you mean Pampers isit? I had a good laugh at that, well, Pampas is a well-known brand for ready-to-use pastry from Australia.
So when I chanced upon this in the frozen food isle, I put it into my shopping cart, since it makes life so much easier. This Puff Pastry is rolled, meaning it's ready to be used, unlike it's previous predecessor where I have to do the hard work (abit only, but still) to thaw the packet, then roll it out before using.

With this convenient food, I just need to wrap whatever filling I fancy, be it sweet or savoury, then egg-wash it a tad to give it some shine, and off it goes to the hot (200 degree Celcius). Wholesome freshly-baked goods ready within minutes. Simply love it.. Shall post up what I had been doing with it, check back here, will ya?

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Serving suggestions at the back of the pack
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Tuesday, October 2, 2007

In love with G.R.E.E.N

Bought this over the weekend, immediately upon paying for it, I couldn't wait to use it so I kept my handphone in it. No prize for guessing what caught my fancy, it's just so sweet, isn't it? Just like the combi :)

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