Thursday, April 24, 2014

Orange Sauce and mini fluffy Pancake 柳橙醬和鬆餅

I just bought some oranges to support LTU event, at the same time I can try out this recipe which I have bookmarked in a cookbook long ago. This is perfect to serve during breakfast, full of vitamins and a healthy breakfast.

Wednesday, April 23, 2014

Eiffel Tower, Salon Du Blog Culinaire , Paris Apr 2014 巴黎自由行

Bonjour everyone!! I just returned from a free and easy to Paris and London. This was my second time to Paris after 8 years ago. This time, I brought my family and mother along. At the same time, my Paris blogger friend Nadji @ Saveurs et Gourmandises  (Flavours and Delicacies) took this opportunity to invite me to join a Paris bloggers culinary event (Salon Du Blog Culinaire) which coincidently held on our first day of arrival to Paris.

Friday, April 11, 2014

Kuih Bahulu / Ji Dan Gao 烘鸡蛋糕

Earlier I made the old-fashioned of kuih Bahulu ( egg sponge cake) by adding Soda drink method. This time I tried with difference method, adding some raising agent (use self-raising flour) and add more sugar. As I know more sugar resulted more crispy and hard crust of kuih bahulu. Even I have increased sugar, but the sweetness still acceptable, perfect to enjoy over a cup of black coffee.

Thursday, April 10, 2014

Curry Puff (Karipap) 咖哩角

If compare to earlier spiral curry puff, this simple method of curry puff (it is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried pastry shell) not tasted flaky but it still tasted slight crunchy after cool down. Anyway, this curry puff is much easy to make if compare to spiral type.

Monday, April 7, 2014

Chocolate Mousse Cake 巧克力慕思蛋糕

I have quite long did not make a Birthday cake,. Sometime I just feel lazy to make one ^_^. Like my Birthday, I just bought one from outside. I made this cake for my son Lucas' Birthday, also last minute decided to make this simple chocolate mousse cake. I did not frost the whole cake, sometime I feel naked cake look pure and sexy, an excuse for a lazy mom like me,LOL.

Friday, April 4, 2014

Sweet and Sour Pork Ribs 紅燒排骨

Recently I just upgraded the private TV channels (Astro) to include few new channels. And i found one interesting channel mainly use Hokkien dialect (HHD). I am not interest on those drama but I love to watch their food show that more sharing on Hokkien cuisines. I learnt this sweet and sour pork ribs from a show that shared by a owner of a restaurant mainly serve Foochow cuisines. I know how to cook sweet and sour pork, but this recipe I tried has very nice and crispy deep fried pork ribs. Even the dish has cooled down, the deep fried pork ribs still taste a bit crispy.

Wednesday, April 2, 2014

Orange Chiffon Cake 香橙戚风蛋糕

I have quite a while did not bake an orange chiffon cake. Since I have some oranges that bought from Cameron highlands trip the other day, quickly use it to make this " no artificial substances" chiffon cake.

Monday, March 31, 2014

Thit Kho (Vietnamese Caramelized Braised Pork and Eggs) 越式卤肉

Vietnamese braised pork is slightly difference from the usual Chinese braised pork. The nice golden and brown colour is not provided from the usual soy sauce but caramel sauce (Nuoc mau). There is no soy sauce is added in this recipe but still given nice colour. Anyway, I didn't prepare Nuoc mau ahead, instead I followed the way that my mother taught me when braise pork, also similar like Nuoc mau, cook sugar and oil till caramelized.

Thursday, March 27, 2014

Easy Strawberry Mille-feuille a.k.a Napoleon 拿破仑千层草莓酥

We just came back from a short trip to Cameron Highlands. I bought some very fresh and large strawberries. I immediate thought of this French pastry Mille-feuille or Napoleon which made up using three layers of puff pastry, and alternating with two layers of pastry cream. I made an easy version, using store-bought puff pastry sheet, sandwich with whipping cream that flavoured with strawberry flavours and fresh strawberry from Cameron highlands.

Friday, March 21, 2014

Micro butter buns (Wei Bo buns) 微波面包

This is a popular bread recipe especially among Chinese bloggers since last year. It was first published by Siew Hwei .I am not really sure why this bread in Chinese called 微波 (microwave), I guess due to this bread roll into layer and layer, look like wave. Initially, I was not sure how to name this bread in English. After tasted it, then I decided to name this bread as butter buns, because this bread recipe use more butter than normal bread recipe, and it taste a bit buttery. Anyway, this bun is soft and nice even kept for two days, definitely a keeper. ( as updated by reader Lynn, this bun called as Micro buns)
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