While browsing through some food blogs recently, I was inspired to try making Loh Mai Kai. Precious Pea and Food Made Simple shared their experiences making this popular dim sum item and since I had a packet of glutinuous rice in my kitchen, I decided to give this a try last weekend. I tweaked the recipe a bit, based on my limited culinary experience in making Loh Mai Kai, hehe! Translated loosely, Loh Mai Kai means “Glutinuous Rice Chicken”… and this was my version of it: … [Read more...]

The past couple of weeks, the weather here has been unbearably hot and humid. Imagine, even with the air-cond on, you can still perspire - haizz!So ... being too lazy to go out for lunch on a hot Sunday afternoon and it's really too tiresome to cook an elaborate meal, I turned to my trusted instant noodles. Having bought some of my favourite fishcake at the pasar pagi the previous day, I had those fried and sliced and they made a perfect accompaniment to my noodles!Since I had also bought some … [Read more...]

Personally, I find that muffins are one of the easiest things to bake. LL did a good job baking his first batch of muffins (under my guidance, of course, hehe!). Basically, you just beat/mix everything together and bake...The good thing about muffins is that you can be very flexible about the flavours you wish to add in... ranging from nuts, fruits, chocolate chips, fruit paste etc!Last night we decided to do a Blueberry version... here is the recipe... Ingredients:3 eggs125ml … [Read more...]

With 3 days off last weekend and no travelling in mind, there was ample time for some baking. LL wanted to learn an easy no-fuss cake so the Moist Carrot Cake came to mind.The recipe goes like this...Ingredients:200g shredded carrot (1 medium-sized carrot)50g walnuts - chopped70g raisins - chopped70g canned pineapple - sliced into small pieces225ml corn oil180g castor sugar200g flour + 1 tsp baking powder + 1 tsp soda bicarb - sieve together4 eggs1/8 tsp cinnamon powder1 tsp vanilla … [Read more...]

Prawn Noodles, or Hae Mee (in Hokkien) is a favourite Malaysian hawker item.The broth is made from boiling meat (chicken or pork) and prawns together with blended spices like shallots, garlic, chillies, belacan, kunyit and lemongrass.We had this last Sunday - LL loved it so much he practically ate it throughout the whole day!The blanched noodles - yellow noodles and beehoon, are topped with a variety of condiments before pouring over the prawn broth...The sambal is a "must"... and I made mine … [Read more...]

Still in the "cake making" mood, last weekend I succumbed to LL's pestering repeated requests and taught him how to make the Sicillian Cheesecake... one of his favourite cheesecakes.So we went to the nearest cake supplies shop and got the ingredients. This is a "no bake" cheesecake, so it's easy peasy. Here are the ingredients that go into the biscuit base:When you have mixed everything, you just press the biscuit-base dough onto the springform cake-tin, like this...... and chill it in the … [Read more...]

On weekends, we usually do not have rice meals at home, if we can help it! Weekends are meant to be relaxing and more laid back... so when it comes to food, I try to rustle up something different but equally delicious and fulfilling!Last Saturday I managed to get some very fresh fishballs, meatballs, fishcakes and fishpaste fuchook from the morning street market here. With those, I decided to cook simple Soup Noodles for lunch.For the soup, you can use chicken, ikan bilis or meat bones to make … [Read more...]

Last week, a blogger friend asked me how to bake the simplest cake as she has never ever baked anything before and she wanted to try it out. She warned me that I have to show the simplest most basic method and also asked what kinda "kah-changg" (equipment or utensils) she needed to invest in.Well, I wanted to do the Simple Butter Cake from scratch... but after rummaging through my larder, I found this packet of Pillsbury Cake Mix which I had bought a while ago. I figured this would be even … [Read more...]

Contrary to popular belief, cooking Bak Kut Teh is really a very simple thing. It is an easy one-pot-of-goodness which you can do at home with the minimum of fuss. Loosely translated, it means "Meat Ribs Tea"... a herbal soupy concoction of meats.All you need is packet of the Bak Kut Teh herbs - there are many brands available in the market. The taste may vary from brand to brand, from mild to the very pungent. There are instructions on the packet as to how much meat and water to use - … [Read more...]

Weekends are great for home-cooked Noodles because you can eat it the whole day long, as we Malaysians love our noodles. It's also good fun to choose the noodles and condiments you prefer and you can also vary the amount - yes, more of this and more of that, haha!Curry Laksa is a firm favourite with my family and one weekend not too long ago, I cooked this for our Sunday brunch.Let's start with the all-important curry...Ingredients:Blend all these together: 200g shallots 50g dried chillies (add … [Read more...]