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Passionfruit Drizzle Yogurt Cake

Tuesday, May 10, 2016


I had some passionfruit, harvested from my garden, frozen for a year.
They still looked and tasted fine after being mummified in my freezer for that long.
It became a cake that was well loved by my family.

I had been keeping this post drafted for very long, and since this month's Bake Along's theme is Bundt Cake, I think I better dig it out and make myself be less lazy and blog. Sadly, this will be their last theme too. I rarely participate because I can't quite keep up, not even with a month's notice. This cake was baked in a Savarin pan, not quite a bundt, as a bundt cake needs to have fluted sides.

I adapted my Orange Yogurt Muffin Cake recipe into a passionfruit one, and I used one extra egg... of which was not a good decision. My cake's side curved in a bit, but the cake was really tender.



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Princess Belle Doll Cake with Mango

Friday, April 29, 2016


*All photos are taken with my phone Iphone 4s

My 2nd girl, Lyanne was once crazy about all things yellow... and that makes Belle her favourite Disney Princess.

Back in 2013, I made her this cake to celebrate her 5th Birthday.

I do try my best to make cakes without food colouring and the best way to make a yellow princess cake, is to use mango. And the mango slices made a nice frilly dress..... I love the outcome of this cake.


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Waterchestnut and Lotus Root Drink 马蹄莲藕水

Tuesday, March 22, 2016



The current El Nino heat wave in Malaysia is making many children sick.

2 of my 3 kids are down with on and off fever, with the highest temperature recorded at 39.5C. Many of their friends are down with fever too. Schools in the states of Perlis and Kedah are closed to keep children indoors, as public schools do not have air conditioning.

In my school, ice water is available for the students and all outdoor activities are postponed until further notice. This heat is not our usual hot days.

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Homemade Chicken Nuggets

Wednesday, March 16, 2016




My 2nd daughter was going to have a bithday party and she asked for a Mermaid themed party.

As I planned out the menu, I thought of making a finger food menu, food that can be eaten without cutlery. And I will try to incorporate as many homemade food as possible. And most importantly, food that can be prepared in advance and reheated on that day.

One of which I planned was chicken nuggets as dear daughter doesn't eat Chicken, as in chicken, but she eats chicken nuggets. Cooking for her is always a headache as she can happily say no to everything and eat plain rice happily. So, to make things better, I decided to make them myself, in the shape of fish to suit her theme.

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Guangxi Taro Kourou 广西芋头扣肉

Wednesday, January 27, 2016


Kourou is a dish that consist of thrice cooked pork belly that has been boiled, fried, and steamed.
There are many versions of kourou, and famous two is the MeiCai Kourou 梅菜扣肉 and Yutou Kourou 芋头扣肉.

Now, it seems that everyone seems to associate kourou with Hakka cuisine. Not really.
According to Chinese Wikipedia or you can just do a google search about kourou on Mainland China's websites, you will find that

"客家梅菜扣肉。
广西芋头扣肉。
广东中山沙溪粉葛扣肉。"

Translation:
Hakka Preserved Vegetable Kourou
Guangxi Taro Kourou
Cantonese Arrowroot Kourou

So you see, kourou is a dish that is cooked by the other dialects and other provinces as well.


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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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