Recently, I was at Bayan Indah - again - for another delightful culinary session. Read about my earlier escapades in Bayan Indah here, here and here! Truth be told, I have been to Bayan Indah more than those 3 blogged sessions - there were several that I did not blog about ... so you can call me an almost-veteran as far as Bayan Indah is concerned. Anyway, after a lapse of almost a year, I found myself at Bayan Indah a few weeks ago. This time, I had in tow a good friend - someone whom I've … [Read more...]
My Pineapple Tarts
What do you do when your BFF asks you to bake and send over some pineapple tarts...way over to the USA? Well, what I did was ... went to buy 5 huge pineapples from the market, peeled and chopped them and cooked them into a thick sticky jam. When my BFF, Xara asked me "how do you cook pineapple jam"... that was exactly what I told her and she exclaimed "Really, that's all??". Yep...it's as easy as that. Just add some sugar to balance out the tartness and sourness and cook it over a slow fire. Of … [Read more...]
Home-cooked Bak Kut Teh, Klang-style
Bak Kut Teh - literally translates to "meat bone tea" (in Hokkien) is a perennial favourite with my family. History has it that Bak Kut Teh was introduced to Malaya back in the 19th century by Chinese workers from the Fuchien (Hokkien) province. Back then, most of these immigrants worked mainly in the docks and Bak Kut Teh was usually their main meal. So it isn't surprising to note that Klang and Port Klang are where the Bak Kut Teh action is! Bak Kut Teh is essentially meat (usually pork) … [Read more...]
Cremonini, Don Pomodoro, Idahoan: Great Food Delights for you!
Euro-Atlantic Sdn Bhd recently launched Cremonini Olive Oil, Don Pomodoro Pasta sauce from Italy and Idahoan Dehydrated Potato from the USA at a dinner in Social@KL, GTower, Kuala Lumpur. Bottom right corner: Adrian Ung demonstrated how easy it was to reconstitute the Idahoan Dehydrated Potato! Cremonini Olive Oil is produced in Italy in a time-honoured tradition that dates back more than 50 years. Casa Cremonini was started in Oliveti near Bologna in Italy, by Guiseppe Cremonini , who … [Read more...]
My home-made Nyonya Chung
This year the Bakchang Festival falls on 6 June. Usually a few weeks before the festival, the Chinese will be making and enjoying the bamboo leaves-wrapped dumplings. My favourite has always been the Cantonese-style "ham yook chung" which I make almost every year (see my post on that here). A couple of weeks back I had the chance of trying Debbie Teoh's Nyonya Chung and after that, I was so inspired to give this a try. So, I sent out an SOS for some "bunga telang" and my kind kahcheh went and … [Read more...]
Baking Pies @ The Food Studio is great fun!
The first thing that struck me about The Food Studio is that...man, that's my Dream Kitchen! I love those overhanging steel shelves - I want my pots and pans to hang above the island in my kitchen too. Looking at this very professional kitchen at The Food Studio just reinforces that I need to get cracking on those ceiling-hanging shelves. Tucked away in the quiet hilly enclave of Amarin Kiara, The Food Studio offers a variety of culinary events, ranging from demos, gourmet cooking … [Read more...]
Pandan Chiffon Cake
The other day someone came up to me and asked "is chiffon cake very hard to make ahh?" Hmmm... now how do I answer that? Well, if you asked me, I would say "No, it's not really hard to bake chiffon cake... but if you want to bake a good one, the secret lies in having a great workable recipe and knowing the right methods"! My friend - GFAD, gave me her recipe as she's been baking chiffon cakes for ages & is quite a pro at it! I started experimenting on her recipe a couple of months … [Read more...]
Banana Cake – life’s simple pleasure!
Do you have cravings? Occasionally I do. And sometimes for the oddest stuff. Last Sunday while I was at the wet market, I saw this bunch of lovely "pisang rasthali" at my regular fruit stall. I found out that pisang rasthali is known as "manzano banana" in English. I didn't take a photo of the bunch I had but here's a photo I found on Google, just to let you have an idea of how they looked: Well, coming back to my cravings... it was for Banana Cake! This is actually readily … [Read more...]
Chinese New Year Preparations
The Year of the Rabbit is exactly 10 days' away!For those of you who will be celebrating the Chinese New Year, how are your preparations coming along? Bought your new (red) clothes? Cleaned the house? Changed the curtains? Bought the CNY deco items? Baked the cookies, or ordered them?Well, I have done some of the above... still some baking to do this coming weekend. Not that I'm baking a whole lot of stuff - just that a couple of friends have asked me to bake some cookies … [Read more...]
Tau Yew Bak
When someone mentions "comfort food", an immediate image that would come to my mind is "Tau Yew Bak" - Pork braised in Dark Soya Sauce. When I run out of ideas on what to cook for dinner or when I have one of those insane urges to have something porky to go with rice, invariably this dish would be my choice.So what makes a good Tau Yew Bak? There are various versions to this popular dish. My version would require a good cut of Belly Pork. Some would prefer other cuts of … [Read more...]
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