Powered by Blogger.

Zinio Giveaway Winners!

Monday, December 31, 2012

Congrats congrats to all 10 of you.

The 10 Winning Numbers are...................


I am away and using someone else's computer with no photo editor. I had to use my phone to snap shots of the generated number, upload to FB, then print screen to get all of these in one shot, LOL!

Because Blogger's comments don't have numbering included, I have to assign numbers myself. Ahh.. talk about being lazy to count, LOL. And the numbering sequence is......








Winners, please email me at wendyinkk[@]yahoo.com

Information needed
1. Email address
2. First name
3. Last Name
4. Selection of Mag


Contact me by 2 Jan 2013 11.00am, Malaysian Time.
If not, the winning will go to me, hehehehehe.


Happy New Year and be back tomorrow for Pahang's round up!

Read more...

Online Magazine Giveaway for 10 winners!

Thursday, December 27, 2012

Hehehe, I have to take a cut in my break for this. Will be back to my break after this is done. I have a Yellow Party coming up for Lyanne's 4th birthday bash. Busy busy busy!

Ok. Back to the biggggg matter.

I recieved an Email from Zinio about this giveaway. At first, I brushed it aside, cos you know, sometimes there are so much spam in the emails. Frankly I didn't know about Zinio, hehe, ignorant. Until I saw Elin of Elinluv Tidbits blogging about it, then only I realised I almost missed this good offer.

So, who's Zinio?

Zinio is an online digital magazine and book portal. They have thousands of top magazines from around the world and you can browse and purchase subscriptions or single issues instantly from your computer or mobile device to read wherever and whenever you like. Their Explore section lets you read - even without a subscription - thousands of articles from your favorite magazines and share them with friends.



Read more...

When A Child is Born

Monday, December 24, 2012



Merrry Christmas
and 
 Happy New Year :)




A ray of hope flitters in the sky
A shiny star lights up way up high
All across the land dawns a brand new morn
This comes to pass when a child is born

A silent wish sails the seven seas
The winds have changed whisper in the trees
And the walls of doubt crumble tossed and torn
This comes to pass when a child is born

A rosy hue settles all around
You've got the feel you're on solid ground
For a spell or two no-one seems forlorn
This comes to pass when a child is born

(Spoken)
And all of this happened
Because whe world is waiting
Waiting for one child
Black, white, yellow, no one knows
But a child that would grow up and turn tears to
laughter
Hate to love, war to peace
And everyone to everyone's neighbour
Misery and suffering would be forgotten forever

It's all a dream and illusion now
It must come true, sometimes soon somehow
All across the land dawns a brand new morn
This comes to pass when a child is born

All across the land dawns a brand new morn
This comes to pass when a child is born

Read more...

Feta Cheese Bread - Cheezy Bread #3

Friday, December 14, 2012



This is a savoury bread. Not the type of airy cottony Asian breads, and neither is this flavourful like Artisan breads.

The only sugar here is used for activating the yeast. Although I used instant yeast, it's good to go through the activating process once a while to check whether it's still viable. I keep my jar of yeast in the fridge, but still it's better to be safe than sorry.

Read more...

Honey Butter


actual amount


I made this to eat with Feta Cheese Bread. I really loved it so much so that I felt like licking it of the spoon.

I used manuka honey to make this because of the strong flavour and thick consistency.
If you used other honey, it could be more runny and flavour less pronounced.
I also chose to use salted butter, because like caramel, I believe it will enhance the taste and flavour.

Read more...

Almond Cheese Buns- Cheezy Bread #2

Wednesday, December 12, 2012



Where’s the cheese? Can’t see it oozing right?

It’s in the dough. Kneaded in the dough. But frankly, I can’t smell or taste the cheese.
The buns are quite good, but not sweet enough for me. Well, it is not bland. But when the buns are filled with almonds, I would expect it to be sticky and sweet, rather than just ‘not bland’. It has to have that stick that I always expect with almond fillings. The next time around, I’ll double the filling’s sugar.
 

Read more...

Chocolate Cream Cheese Buns - Cheezy Breads #1

Monday, December 10, 2012



It's been so long since I've posted about breads!
I think I should not be keeping these in my drafts any longer.



I saw this recipe in Veronica's blog and it loooooks soooo tempting.
But my cream cheese filling isn't as smooth as Veronica's. Maybe it's my itchy butt decided to chop up the cheddar slices and mix it in, LOL.

The recipe is egg free (if you skip the glaze) and with only that tablespoon of milk yields a pretty soft bun. I am impressed. Absolutely!



Chocolate Cream Cheese Bun
Shared by: Veronica's Kitchen
Original recipe source: Chef Alan Ooi

Dough
300gm bread flour
30gm cocoa powder
5gm instant yeast
65gm sugar
5gm salt
1 Tbsp full cream milk powder
190gm water
40gm butter

Filling
250gm cream cheese, room temperature
50gm icing sugar
2 slices of cheddar cheese, chopped

Topping
1 egg, beaten
Almond nibs

1.Combine dough ingredients and knead until window pane stage. (KA speed 4, 15 minutes)
2. Cover and let it proof til double.
3. Meanwhile, mix cream cheese with icing sugar and cheddar cheese, form into 10 blobs and keep chilled until time of use.
4. Divide dough into 10 pcs and wrap with filling.
5. Place wrapped dough onto a lined tray, and let it proof for 45 minutes, until puffy and big.
6. Preheat oven at 160(fan)/180C.
7. Brush the top of dough with beaten egg and sprinkle almond nibs over.
8. Bake for 15 minutes or until done.


Read more...

Fried Daylily Buds 炸鲜金针-MFF Pahang #7

Sunday, December 9, 2012



The last of MFF Pahang entries, I think.

Fried daylily buds is a street food that you can find at Brinchang Night Market in Cameron Highlands.

Local produce are being fried in batter like tempura and eaten as snacks. Oyster mushrooms and daylilies and sometimes I see strips of sweet potato too. There might be new varieties of fried vegetables now as it's been years since I last went. Before I had Lyanne, we do go there very often, few times in a year. Sometimes we just drive up for tea and then drive down hill.

Read more...

Durian Egg Tart - MFF Pahang #6

Saturday, December 8, 2012



I had my first durian egg tart or durian custard tart  bought from Karak in 1999.. long ago.
It was a treat from my housemate from Kuantan. She always passes by Karak whenever she drives back to KL. She told me, whenever she passes by and if they are available, she must buy. Back in those days, the amount they make is not as much.

Durian bakes are extremely popular in Karak. I used to buy it from Yik Kee, I'm not sure if there are other shops doing it as well. It's situated on the main road. I do hear they have branches in Klang Valley and in Genting Highlands too.

Read more...

Guangxi Style Steamed Chicken 广西白切鸡 - MFF Pahang #5

Friday, December 7, 2012



The Kwong Sai(guangxi) Chinese are mostly located in 2 places in Malaysia. First of all, North East Perak on the upper banks of Perak River and the biggest population of Kwong Sais are located in Pahang. In areas like Bentong and Raub, Kwong Sai Chinese is the main dialect group.

Kwong Sai cuisine is not much known out of these areas. Kwong Sai recipes from the internet are not the same as what is consumed by the local Kwong Sais. The local Kwongsais of which are mostly descendants of immigrants from the Rongxian county and that’s the type of Kwongsai cuisine found here.

My mom is one of them and this recipe is verbally taught to me by her.

Read more...

Black Sambal ~Sambal Hitam Pahang - MFF Pahang #4

Thursday, December 6, 2012



I love this! A special sambal from the state of Pahang.

It doesn't look appetizing being black, but for those of you who like having a sprinkling of spicy crispiness, you will enjoy this a lot on your rice and noodles!
I made this as a condiment with noodles and we piled it on. My MIL who was intending to fly back to US asked me to make a big portion for her to bring along.

Read more...

Turmeric Roasted Beef~Daging Pacak - MFF Pahang #3

Wednesday, December 5, 2012




Unbelievably easy.

I think the traditional method to cook this is to skewer it with bamboo, hence the name 'daging pacak' which literally means, skewered beef.

But the recipe where I took this from just did it this way, I followed suit. I am just following the Pahang Sultanah's method.

Read more...

Kebuli Rice~ Nasi Kebuli - MFF Pahang #2

Tuesday, December 4, 2012



Nasi Kebuli is considered as the heritage dish of Kuala Lipis district, some even call it as Pahang's Royal Rice.
It was said to be created in 1944 for a Sultan who reigned from 1914-1917.
I can't explain this, but maybe you can read about it here, but it's in Malay.

I actually cooked this twice, once for family consumption and another time for Reuben's birthday party. I got good comments from all who ate this saying it's very delicious.
The rice has a unique fragrance, not strong, but subtle enough to add highlights to the flavour of the rice. The use of kaffir leaves, mint and lemongrass makes it special.
This rice is absolutely yummylicious!

The rice is good enough on its own. Accompanying dishes are bonuses.

Read more...

Pekan's Roasted Chicken~ Ayam Golek Pekan - MFF Pahang #1

Monday, December 3, 2012



Ayam Golek literally means, rolled around chicken. Something like rotisserie chicken. Pekan is the royal town of Pahang, of which is the current Prime Minister’s hometown. So, this is Pekan’s Rotisserie Chicken.

I got this recipe from Pekan Municipal’s website. It’s a recipe from Pahang’s Palace, from the Sultanah’s cookbook. There are lots of recipes there, do visit it and see if there's anything you like.


Read more...

Introduction to Pahang Food

Saturday, December 1, 2012

Last month was  Kedah Perlis, please visit this page to view the round up.

*************************************************
I'm hosting Pahang this month. Abbygail couldn't make it due to some unforseen circumstances and being the organizer, it's my responsibility to take over. Luckily few months back before she offered to host Pahang, I had already prepared myself for this by doing quite an amount of reading. Since this introduction was done in a rush, please bear with me with the lack of information.

I'll complete the list of recipe links before the 3rd. But before that, you can browse through the Sultanah's recipes available at Pekan Municipal Portal, there's more than 30 recipes available there.

*************************************************

Pahang is the largest state in Peninsula Malaysia, and the third in Malaysia after Sabah and Sarawak. Having the top 4 hill top holiday destinations in Malaysia, of which could have been visited by most of us Malaysians, more than once. But even so, how much do we know of its food.



Pahang has 11 districts and each of them have their own specialties. But then again.... being the state blessed with the longest river in Peninsula Malaysia , Sungai Pahang and having lots of smaller rivers, fresh water fish is a common sight on the dining tables. Patin is very popular in Pahang and the locals love cooking it with tempoyak, of which is fermented durian. Another popular way of cooking the Patin fish is Masak Lemak Cili Api of which is coconut milk with lots of bird's eye chilli. During  my 2 year stay in this state, I have eaten quite a good amount of Patin masak Tempoyak, of which I will try not to take the gravy, but just the fish. And it's when I have learnt to eat Patin fish.

 Left is black patin fish from STD cold storage and right is Tasha's Patin Masak Tempoyak
Pahang is also famous for its durian and petai. The locals make use of the excess durian and prepares tempoyak. It is said that when one makes tempoyak, no hands should be used and the durian flesh can only be removed using cutlery. If not, the tempoyak will not ferment properly. Tempoyak is an acquired taste, of which needs more 'training' compared to fresh durian. Personally, I can't stand tempoyak. LOL. But I'm a durian lover. They use tempoyak to cook fish, cook petai, or just eat it with rice as a condiment. My friend used to teach me to eat tempoyak with jering (a cousin of petai) and it tasted good, but the end result wasn't pleasant. I hugged the toilet the whole night because my stomach was growling and growling due to flatulence. This is just a personal experience, there are many who have eaten and had no problems with it.


Top: Durians on tree branch from Aku Anak Pahang
Bottom: Tempoyak / Fermented durian from My Colourful Life

Besides fermenting durian, one shop in Karak have found new ways to use this king of fruits. Yik Kee is famous for durian pastries. From durian tarts, to durian bomb and durian cake, it's one of the reasons that people stop by this small town while being on their way along Karak Highway. Although durian pastries are in a lot of places, Yik Kee has been doing this for a long long time as I have tasted their durian egg tarts more than 15 years ago. Nowadays they have come up with more durian products like durian pancakes and durian soft serve ice cream.


Source: Bernsy

There are also a lot of rubber estates in Pahang. And rubber trees is not only for producing latex. It is also used as a food source. The seeds of the rubber tree is used to make asam rong. The fallen seeds of the the rubber tree is collected, shelled and dried in the sun. Then they are pounded and lastly fermented to make Asam Rong. Asam rong is used like a seasoning. It can be used to cook fish, Gulai Asam Rong, or it can be used to cook vegetables. A note of caution for overindulgence, it can cause bloody stools. (Source: Wikipedia) Visit this blog to see how it's done with another seed, buah perah.


Rubber seeds from Jerantut Daily
Durian, tempoyak, petai, rubber seeds, might not be acceptable to some, but there are also the palate friendly food. Foods that doesn't need an acquired taste.

Cameron Highlands is a district accessible via the state of Perak. I've been to Cameron Highlands countless times because my hometown is quite near this place. sometimes not many even realise the Camerons belongs to Pahang, LOL. Even the phone code is 05, and that belongs to Perak. Camerons is the prime food production area, producing most of Malaysia's vegetables. With a cool climate all year round, it is also suitable for flower production as well as temperate fruits such as strawberries. If you were to visit Camerons, you'd see strawberry farms everywhere, inviting you in for self picking session. Lots of snack and desserts are made with strawberries and sold there. If one were to walk at the Brinchang night market, you will see lots of stalls selling strawberries and strawberry products.

From the farms of Mr Kumai

Besides strawberries, most cafes in Cameron Highlands do have scones on their menu. I wonder why. Is it because it's cold that one will want a cup of hot tea with scones, and oh yes with locally produced strawberry jam too! British cuisine is also offered at some hotels like The Smokehouse and Cameron Highland Resort. While typing this, I do miss the mushroom pie and scones from Cameron Highlands Resort, LOL.



Scones at a Bharat Tea Plantation.
Source: World Windows

For this month, I am accepting entries for these few Cameron specialties that are really popular at the Brinchang night market
1. Scones with Strawberry Jam  (this combination)
2. Strawberry Ice Lollies (Pureed strawberry with sugar and some lemon juice)
3. Sweet Potato Balls (recipe available at Lena's blog)
4. Fried Lily Buds or other deep fried vegetables found at Cameron Highlands

Although steam boat is extremely popular in Camerons, I'm sorry but I can't accept that.



I wonder if you remember this dish? This is a Guangxi dish and Bentong and Raub has a huge population of Guangxi Chinese there. One of the largest in Malaysia, probably? The Guangxis love their taro pork belly (芋头扣肉) and Steamed Chicken with Nham (pronounced with a heavy nasal tone). And for this month, come try and cook some Guangxi classics.

Sultanah of Pahang's Cookbook- Air Tangan Tengku Puan Pahang
Source: Teratak Impian
 
Pahang is also blessed with a Tengku Puan who loves to cook and she has a cookbook to her name. She is the wife of the prince next in line.
Pekan Portal has included a few of her recipes for public use. You can visit this site and retrieve quite a good sum of Pahang recipes. Here's the link to the Tengku Puan's recipes (more links on the left panel of the site) to get more of Pekan's recipe, you can hover over to the link bar and click on info Pekan, the last item 'Resepi Makanan Daerah Pekan" will provide you with more  district recipes, all from the Tengku Puan's cookbook.

For a summary of the dishes according to district, please visit here.

To have a view of some of Pahang's dishes, go here

Recipe links
Sweet recipes you can try making:
Durian Egg Tart, short crust pastry with durian custard as filling
Durian Bomb, a fried pastry with durian pulp as filling, almost like yam puff
Durian butter cake, durian sherbert (the old fashioned ice cream with evaporated milk)
Scones with Strawberry Jam -this is the way it is eaten in Camerons, with real fruit jam
Pineapple Puff -Chinese flaky pastry encasing pineapple jam, found in Bentong
Kuih General Mahbob - almost like a solid kaya, like a steamed coconut custard and topped with coconut milk remnants.
Kuih Telipok - rice dumplings steamed over coconut milk



Savoury recipes:
Patin Masak Tempoyak - fresh water Patin(fish) with fermented durian
Laksa Pahang, kuah putih - Rice noodles in fish gravy
Singgang Ikan Aya - Tuna in Broth, different from Terengganu and Kelantan because Pahang's version is white
Opor Daging (English)- Beef stew with spices, almost like a rendang
Sambal Tempoyak Petai Ikan Bilis - Fermented durian sambal with Stink Beans and Anchovies
Guangxi Stuffed Tofu
Taro Pork Belly - Recipe in Chinese from a Guangxi source, you can use an online translator. I've eaten this before because it's a festive dish at my maternal grand's.
and don't forget Pekan's Municipal Portal with more than 30 recipes available!


***********************************************
Remember, the aim of this event is that you try cooking food from the state. Just any. You need not cook something that no one else has done.

********************************************************

TO JOIN
1. Who can join? Anyone can join. Come let's replicate some Pahang food at home!
2. Prepare a dish ( sweet or savoury ) that is from Pahang state, be it old time favourite, modern goodies or dishes that has been localized. Take a picture of the food or many pictures. If possible, tell us the story about the dish, share with everybody so that others will learn. Please read FAQ on what make the dish a localized dish.
3. Provide a recipe that is credited ( from books, internet, friends or family or maybe it's your own, be specific). Submissions without stating recipe sources will not be accepted for all forms of submission.
4.Submit your entry latest by 31 December 2012 except for Facebook submissions.


TO SUBMIT

1.Bloggers
a. Prepare a dish ( sweet or savoury ) that is from Pahang
b. Blog about it from 1st December- 31st December 2012
c. Include this caption below your blogpost
" I am submitting this post to Malaysian Food Fest (link to MFF page), Pahang Month hosted by WendyinKK of Table for 2..... or More (Link to this post) "

Send the following information to this email address ( wendyinkk@yahoo.com ) with the email subject as
" MFF Pahang"

Name/Nickname :
Blog name :
Name of dish :
Url of post :
Picture : ( URL or attachment that is lesser than 500k)

2. Facebook user
a. Like this Facebook Page
b. Prepare a dish ( sweet or savoury ) from the state of Pahang. Take a picture and upload it into Facebook ( this month's FB page link )
d. Provide recipe with picture

Bloggers can submit old recipes to Facebook. Anyone that has once cooked a Pahang dish and have a picture and recipe can submit to Facebook. Not necessarily a recently done dish.
For a pictorial guide on how to submit via facebook, pls click here

3. Non Facebook users and Non Bloggers
Email a picture of the dish together with the recipe to (wendyinkk@yahoo.com) latest by 31th December, 2012 by 11.59pm ( Malaysian time )


A Round Up will be done for all blog entries and emailed in entries on January 01, 2013. Facebook entries are not included in the round up.


Sorry, I'll complete this post by 3rd Dec as I am currently away

Read more...

Round-Up for MFF Kedah Perlis

This month has been quiet, compared to other months.

There could be a few reasons, and the biggest of all is because it's holiday season :)
I do see many going away for holidays, far or near and being very busy with the kids now that they are home all the time.

Nevertheless, it was still great with 42entries. Even when Perlis and Kedah are not easy states to cook with.
I'm very happy!
Next month will be Pahang and I'll be hosting it again. See you all again and let's masak!

Come drool at our Kedah Perlis Food Fest now, just scroll down :)

Sweet Entries

Kuih


WendyinKK of Table for 2..... or More
Kuih Lepat Liat (Chewy Parcels)


WendyinKK of Table for 2..... or More



WendyinKK of Table for 2..... or More



Queenie of semalam berlalu esok menanti


Angeline of Angeline's Side of Story


Annie Mok of Annielicious Food

Gertrude of My Kitchen Snippets



Peng of pengskitchen.blogspot.com

Dessert

MARY CHEY of  A Pepper's Love
Mango Sticky Rice - Sushi Style (Perlis Dessert)





Savoury Entries

Vegetables/Salads

 
Phong Hong of Phong Hong Bakes



WendyinKK of Table for 2..... or More


Doreen (mui mui) of My little favourite DIY

Alice of I Love. I Cook. I Bake


Vivian Pangof  Vivian Pang Kitchen



Seafood


Hody Loh of Cook 4 you & me


WendyinKK of Table for 2..... or More

WendyinKK of Table for 2..... or More



WendyinKK of Table for 2..... or More


Hazila of My Small Kitchen


Queenie of semalam berlalu esok menanti

Gertrude of  My Kitchen Snippets
Lempiang Ikan/Fried Fish Cake



K.Nor of SecubitGaramNor67



Lena of Frozen wings


Gertrude of My Kitchen Snippets


Alice of I Love. I Cook. I Bake


Peng of  pengskitchen.blogspot.com
 Lempiang Ikan / Fried Fish Cake


Peng of pengskitchen.blogspot.com
 Pindang Ikan




Meat


 
Annie Mok of Annielicious Food



Mich of Piece of Cake



Phong Hong of Phong Hong Bakes




Phong Hong of Phong Hong Bakes




Rice/Noodles


WendyinKK of Table for 2..... or More


WendyinKK of Table for 2..... or More



Hody Loh of Cook 4 you & me


Phong Hong of Phong Hong Bakes


Mich of Piece of Cake



 Kelly Siew of Kelly Siew Cooks


 Queenie of semalam berlalu esok menanti



Gertrude of My Kitchen Snippets



Lena of Frozen Wings

Shannon of Just As Delish

Alan (travellingfoodies)
Laksa Belut Perlis/ Eel Laksa




Thank you everybody!
MFF Pahang Starts Today!
I'm hosting again

Read more...
Related Posts with Thumbnails

CopyRight

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".

ALL TIME PAGEVIEWS (internal counter)

Today's Stats (installed 1/3/12)

Analytics

Share

  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP