Monday, January 20, 2014
Moroccan Pea Soup
Sunday, January 19, 2014
Cayenne Chocolate Cookies
Indulging
in chocolatey delights became my next irresistible temptation after mastering
Nyonya Pineapple Tarts and Chinese Peanut Cookies. With my partner away on
travels, the kitchen was my playground, and time was on my side. So, why not
dive into the world of cookies again?
As someone who prefers a hint of spice over overwhelming sweetness, I decided to embark on crafting Cayenne Chocolate Cookies. Armed with cocoa powder and a mysteriously acquired bottle of cayenne pepper, I set out to create these eggless treats that promise to melt hearts and tantalize taste buds. The thought of their rich, chocolaty aroma filling my kitchen with warmth and comfort was simply irresistible.
Thursday, January 16, 2014
Nyonya Pineapple Tarts
After
crafting Chinese Peanut Cookies, I found myself drawn to another delightful
treat: Nyonya Pineapple Tarts. What led me to these delectable delights? Simply
put, it was my curiosity and desire to explore the sweetness of Nyonya cuisine (Nyonya Lam Mee) that beckoned me forth.
The journey to perfecting Nyonya Pineapple Tarts was fraught with setbacks. Despite consulting various recipes, I found myself grappling with failed attempts and wasted dough. Yet, from these failures emerged a recipe uniquely my own. What sets Nyonya Pineapple Tarts apart? It's all in the crumbly, buttery pastry and the distinctive open-face design, a departure from conventional tarts.
Wednesday, January 15, 2014
Chinese Peanut Cookies
In a world filled with hustle and bustle, sometimes
it's the simplest pleasures that bring the most joy. And for me, that joy comes
from the warmth of my kitchen and the aroma of freshly baked cookies wafting
through the air.
It all started with a moment of inspiration during my annual leave, where instead of succumbing to the monotony of idle time, I decided to embark on a culinary adventure. With travel plans on hold, I turned to the comforting art of cookie making.
Sunday, January 12, 2014
Milo Cake With Milo Glaze (Eggless)
Friday, January 10, 2014
Traditional Butter Cake
Tuesday, January 7, 2014
Malaysian Fish Head Curry
Thursday, January 2, 2014
Mongolian Prawns
Wednesday, January 1, 2014
Sri Lankan Carrot Salad
Tuesday, December 24, 2013
Malaysian Sago Pudding
Saturday, December 7, 2013
Malaysian Style Fried Mee Hoon (Rice Vermicelli)
Wednesday, December 4, 2013
Cambodian Sour Fish Soup
Thursday, November 14, 2013
Nyonya Hot and Sour Noodles in Fish Soup
Saturday, November 9, 2013
Chinese Vegetable Noodle Soup
Tuesday, November 5, 2013
Tom Yam Steamed Fish
Thursday, October 31, 2013
Peshawari Mutton Karahi
Tuesday, October 29, 2013
Rava Laddu
Tuesday, October 22, 2013
Sarawak Laksa
Sunday, October 20, 2013
Ayam Pongteh
Friday, October 18, 2013
Kuih Buah Melaka
Let
me take you on a journey into the world of Kuih Gula Melaka, a delightful
Malaysian treat that holds a special spot in my heart. Originating from Melaka,
it's also known as Ondeh-Ondeh in some parts of the country. Imagine this - small, sticky rice balls filled with palm sugar syrup, all coated in fragrant
grated coconut. It's a heavenly mix of sweetness and texture that always leaves
me craving for more.
Now, if you're thinking of trying your hand at making Kuih Gula Melaka, let me share some tips I've picked up along the way. It's been a while since I last whipped up a batch, but every time I do, it feels like reconnecting with an old friend. First things first, make sure your dough isn't too sticky - trust me, you don't want a gooey mess on your hands. Wetting your palms can make shaping the balls a breeze. And whatever you do, resist the temptation to stuff too much palm sugar inside. Overdoing it can lead to cracked balls, and nobody wants that. Oh, and don't forget to chop the palm sugar into tiny pieces for maximum sweetness in every bite.
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