Friday, October 28, 2011
I first saw onde onde kosong on Shirley’s blog. Kosong? Empty? Well, my favourite thing about onde onde is the palm sugar filling that oozes out when I bite into it. But then again, it very tedious to make. If you want the filling to ooze, you have to chop the sugar really fine and the wrapping process is so so difficult. If you chop it coarsely, chances are it won’t finish melting by the end of the cooking process. So I guess incorporating sugar directly in the dough could be a good idea.
Wednesday, October 26, 2011
Recipe prepared in Dec 2010
During my 2nd trimester pregnant with Reuben, I wanted to drink sweet soups quite often. One early evening, I just wanted to have some, and I wanted black glutinous rice porridge. My hubby drove me to get some pandan leaf from an aunt's house and we went to buy the ingredients. I got home and prepared everything and by supper, it was ready.
I loved it soooooooooo much. Foetus Reuben must have been jumping for joy in my tummy to get what he wanted. Well, I can't feel him yet that time, he was only 4 months big.
Monday, October 24, 2011
Recipe tried out Nov 2010
Last year, when I went to Homekreation to ogle at her onde-onde pulut hitam made from black glutinous rice (BGR) flour, I mentioned I am looking for this BGR flour and she was so so so so kind that she offered to mailed me some. I was so so surprised at the offer, and of course, a bit shy to accept it. In the end, I still gave her my address and it arrived just before last year's Eid ul-Fitr. I was so so happy that I could finally try out this recipe that I saw on DG's blog loooooooooooooong ago. Thanks Roz for your generosity. She also mailed me a bottle of browning essence.
Friday, October 21, 2011
One of my favourites. If you have an big bush of pandan and don't know how to use it up, make this. This kuih needs a lot of pandan leaves. I made this because I was given a lot of it by Mike's aunt. Well, besides that you can also cut up the pandan and use as cabinet deodorizers, it prevents pesky cockcroaches. Not a must to make edible things with pandan.
Thursday, October 20, 2011
Recipe prepared in September 2010
It’s weird, I can’t find this version online.
I tried to recreate this from a kuih vendor in Kampar. This version of a lower cassava layer and a upper sago layer is common in Kampar, Ipoh and Taiping.
Wednesday, October 19, 2011
Recipe tried out in October 2010
My first encounter making xiban wasn't as good as I hoped, the colour's off and maybe my kungfu is not enough to make it stay soft for long. But this recipe is a totally different story. This is DELICIOUS, but that is if you like chewy chewy things.
As always long fermentation always wins compared to short time fermented rice cakes. It's nice and chewy, soft even to the next day. The previous recipe was crumbly in less than 12 hours but not this one. Stays delicious even for up to 36 hours without reheating (no idea after that as it was already finished)
Tuesday, October 18, 2011
First and foremost, I want to thank one person.
It was Swee San who messaged me one morning, telling me to join this contest.
Before this I sort of knew there's one Masterchef thingy of which is not the real thing going on with Nuffnangers..but I never take note of it. I didn't bother about it. Swee San urged me to join, saying that.. I've got a huge chance to win it. I was like.... ok. But both of us were clear that the prize was indeed attractive, but it's something other than the prize that is what we are looking for.
Swee San helped gather lots of info for me, from other contestants entries for submission, to screening the first round of semi's information. She helped me forcast and find recipes. She was my utmost support for this whole event. She even ferried me to the Semis and was there through out the Semis and Finals, taking pics for me, video cameraing me.. and she even compiled a video in Youtube for me.
What else can I say, but THANK YOU. Thank you so much Swee San.
Monday, October 17, 2011
I won it??? Seriously, I'm still trying to suck it in.
Swee San and I forcasted so many things.... and when I arrived early at site, I saw, so many dessert prone ingredients. It wasn't a pressure test, it's an invention test again, but with limited ingredients to choose from.
The "black box" was small, as small like a sliced cake box. I quickly called Swee San, "Eh, looks like fritatta ingredients la, with mushrooms, eggs, cilantro, tomato and maybe another soup, cos got bauguette and canapes. could be pancakes too, as there are honey, chocolate chips and flour. Cupcake liners are provided too! Swee San quickly guessed, in the box could be a fruit, since it's so small, and there are dessert ingredients provided!
Wednesday, October 12, 2011
Ever eaten Prawns on sugarcane? It's a popular Vietnamese snack.
This dish is a twist from the original version changing the sugarcane to lemongrass.
So, if you ever had lots of sugarcane from Chinese New Year, you can try making these with sugarcane instead.
Friday, October 7, 2011
Wednesday, October 5, 2011
I've eaten this once at a Thai food stall, not in Thailand but in Summit Subang Jaya. Sometimes there are Thai fairs and I love to go there for their food.
I made them in sushi form. Cute? LOL.
Monday, October 3, 2011
Then I saw this on Masterchef Australia. Marion was doing her celebrity chef challenge and she was making a dessert served in an egg shell. I was busy with my kids, but I saw how she cut the egg shells and how she assembled her dessert. But I have no idea what dessert it was as I wasn’t listening to the show, just catching a glimpse whenever possible.