It's the eve of New Year's Eve. In another 2 days, a new year will be upon us.I always get a bit nostalgic during this time of the year. It's like I'm trying to grab the last few hours before the year ends to think and reflect on what has happened, or didn't happen, this whole year. As I looked through my Flickr folders, the nostalgia dipped one notch further when I looked at my food photos taken at New Formosa Restaurant.Wayyyy before I started food-blogging, this restaurant … [Read more...]
Archives for 2010
Time flies
It's the final week for the year. Where did my 2010 go?? I honestly can't believe the year has just flown by and 2011 will be dawning in a few days' time.It's good to be on leave during this time. And half the week is gone already. It's nice not having to be up and out of bed when my alarm goes off at 6am. I get to lie in for a bit, just a bit. I'm out of the bedroom by 9'ish, latest.Somehow the days get by very quickly. I go to the wet market, take my … [Read more...]
Magnolia Sherbet – Lift Your Senses
With all the heavy hardcore eating during this festive season, what would be a most refreshing and light dessert? After a heavy meal, the last thing I'd want is another rich and heavy sweet. What comes to mind (and desire) is the brand new Magnolia Sherbet.Magnolia Sherbet: Think "refreshing", think "nutritious fruity", think "tantalising", think "healthily yummy" - Yes, all those are perfect descriptions of the new Magnolia Sherbets! *Photo courtesy of Magnolia … [Read more...]
Food Porn: Home-made Siu Yook
Siu Yook (regardless how it's spelled) = Roast Pork.Feeling kinda "hypoporkinaemic" whole of last week - thanks to GFAD who spammed Facebook and Twitter with her home-made Siu Yook, I got 2 slabs of pork belly and made these yesterday. Just to satisfy some cravings, hah!(Read about my 1st attempt and 2nd attempt at Siu Yook!)Another angle...Slice 'em up...Then chop 'em up!They tasted good with some instant noodles! … [Read more...]
D Legends Bar @ TTDI
If you are in the Taman Tun Dr Ismail neighbourhood and would like to have a drink, chill out with friends in a friendly casual bar/restaurant, give D Legends Bar a try. Newly set up some months ago by a group of buddies, the outlet is run with Hans at the helm - a cheerful down-to-earth personable young man. When you speak to him, you get a deep sense of passion and commitment from someone who's very much into the F& B business. The pricing in D' Legends, ranging from beer to food, is … [Read more...]
Can we have MORE cake?
Can we have some more cake, please?Yes, that was what my colleagues asked me this morning, after they have tasted this Crazy Nuts Cake which I made last night...A simple soft moist chocolate cake, coated with more chocolate and sprinkled with caramelized hazelnuts and almonds...The texture looked a bit dense here because the cake was just removed from the fridge and you know how chilled chocolate cake would be. Leave it a bit longer at room temperature for the cake to "fluff out" and the … [Read more...]
Academy of Pastry Arts Malaysia
The spate of baking I've been doing lately... (like the cakes featured in my 2nd last post here) and last Saturday, a chocolate cake, 2 fruit cakes and 35 muffins emerged from my oven ... this could be inspired by a recent visit I made to the Academy of Pastry Arts Malaysia.Thanks to Jade Wong of Mustard Tree Communications, (through the kind recommendation of FBB) I spent a delightful afternoon at the Academy. The moment I walked through the glass door, I was bowled over by the … [Read more...]
Old Fuzhou Restaurant
Since we are on the RED trail, I just had some lovely RED Wine Meesuah last week. Cooking with red wine - the very red home-made wine prepared from red rice and glutinuous rice, not the typical western red wine from grapes, is typical of Foochow or Fuzhou cuisine.The Fuzhou aka Hockchew people originate from the Fujian province of China. In Malaysia, they are located predominantly in Sibu (Sarawak), Yong Peng (Johor) and Sitiawan (Perak). There are many special … [Read more...]
Red Eggs
We all know that the Chinese celebrate the one-month "birthday" of a baby by serving red eggs (and pickled ginger and yellow glutinuous rice with curry and red angkoo kuihs! - but that's another story, hehe!). We Chinese love the color RED as it embodies happiness, good fortune and EGGS have always been a symbol of Life. It isn't surprising at all to note that the traditional red-dyed eggs are not only featured in babies' one-month celebrations, they are also served during … [Read more...]
Let us eat Cake!
Should there be a reason for eating cake?No, not really. Not when you get one of those baking bugs biting you! I can go for months without turning on my oven... but when the bug bites, I can be baking more than one cake a day. That's what happened today. First of all, I have a slab of cream cheese sitting in my fridge, fast approaching its shelf life and I had to do something about it. Having bought some couverture chocolate recently, I whipped up a chocolate sponge and cut it … [Read more...]
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