Wednesday, June 3, 2020

Soft Fluffy Yogurt Pancakes

My kids love pancakes. All sorts of them

I was using my good old trusty buttermilk pancake recipe for years, most of the time substituting the buttermilk with natural yogurt. But my eldest have developed some ‘dislikes’ to my pancakes over the years. And she can’t explain why, but the other kids are still enjoying them as usual. She told me she has been forcing her self to eat , because she doesn’t want to upset me. Well.....  it’s ok. I’m glad to know the truth

Wednesday, May 27, 2020

Chocolate Buns with Coffee Buttercream

Inspiration came to make something chocolatey and laced with coffee for tea time, and my kids now are big enough to have some coffee, well... not all my kids though. The second one still refuses anything with coffee. 

Friday, May 22, 2020

Nasi Kerabu

Nasi Kerabu is from the state of Kelantan. Famous Famous!

Usually when it's sold not in the state itself... it always comes in blue. But if one were to eat it in Kelantan, it can come in yellow or even dark green, depending on what is used to tint the rice. It's like a salad rice, tossed together to be eaten, healthy, depending on which side dishes you take.

Wednesday, April 22, 2020

French Apple Cake

Cake is fresh and warm as I’m writing this, again with the phone.
I’m excited to share this recipe with you all.

During MCO, I prepare tea time daily, because we have early lunch. And whatever that’s left from tea, the kids will eat as supper. They are growing up now and they eat a lot :-)
My kids don’t eat the same cakes. And this cake pleases my eldest, but my Second kid won’t touch it.
So, I will bake things they like on rotation. Very few of my bakes pleases every kid in the house. They just don’t have the same taste buds.

Friday, April 17, 2020

Tosei or Dosa

I’m writing this post with my phone.
Malaysia is currently under  Movement Control Order for Covid19. Stuck at home, can’t dine out, we yearn for food that we love eating out. My kids have Tosei once every fortnight and they love it.

So I plucked up my courage and tried making this at home.
Many recipes online require raw rice , like idli rice. It’s not something I can get easily in Malaysia and most recipes don’t provide exact water amount. Vague instructions like ‘just enough’, ‘not too thick not too thin’ doesn’t help the noob like me who has never ever seen it made from scratch. Eyeballing takes experience, like real life experience seeing and feeling the batter.

I messaged one of my readers , Thenmathy on Facebook, and she guided me from purchasing to fermenting... I’m grateful for her help.

So here is my version of Tosei, that will remove the guessing game.

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