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Happy Easter 2013!

Sunday, March 31, 2013

Just sharing a video.... Happy Easter!





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Fricassée de Poulet~ Chicken Fricassee - Chicken #3

Friday, March 22, 2013


My first time cooking French…. Or was my Ratatouille my first? Well, ok, my first French main course. I never knew of this dish until I went googling for chicken with tarragon, and voila, out came this recipe and I am soooooooo caught by it. And it was just nice that I also have some mushrooms, although not the exact type, but oh well, it might work well.


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Braised Balsamic Chicken with Mash - Chicken #2

Wednesday, March 20, 2013


I lurrrrrrve this chicken. It’s very easy to make and it’s very delicious. In my personal opinion, very very delicious.

Like what NEL said, if you have that bottle of Balsamic vinegar and don’t know what to do with it, try this. I served this with mash and it was perfect! I only needed to add some green pea shoots by the side and it’s a complete meal.


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Old Fashioned Chinese Fried Chicken - Chicken #1

Monday, March 18, 2013


When I was 4, when I woke up one morning.. I remember grandaunt holding a can of Brown and Polson cornstarch, that she fondly calls as butterfly powder. She looked at me and said, today I'll make something delicious for you with this butterfly powder.

I saw her chopping up a chicken, marinate a big plate of it for a few hours. Then I saw her frying them. When it was my dinner time (Yes, I am always the first to eat at 5pm), grandaunt gave me my favourite part, the middle wing. Then she told me, it's my birthday. That's why we have fried chicken today.

Being so young, I hardly knew what are birthdays, let alone my own birthday. In those days, children's birthdays were usually not celebrated, only birthday of old people are celebrated.


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Apple Almond Buns - Fruity Buns #3

Friday, March 15, 2013


Remember I made apple butter some time ago?
The only person who enjoyed this spread was Lydia and I, the rest all went uuurrghhhh because of the cinnamon.

I still had some apple butter left and when I saw this recipe, I just gave it a go since some Aussie relatives will be here. They are used to eating cinnamony stuff since they have been there for decades. It'll be a good chance to make these since the others didn't like this spread. The relatives enjoyed the buns and I'm happy!


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Chocolate Banana Boomerang Buns - Fruity Buns #2

Wednesday, March 13, 2013


Cathy! I really made this, hehehehe.

Last year (I made these buns last year, LOL), I saw Cathy posting some boomerang coffee buns and I thought she wrapped them with a banana. She said I was being imaginative and I thought it would work out.
And after I made the chocolate cream cheese buns, I fell in love with the dough and my mom gave me a bunch of 'velvet' bananas. They're perfect since these bananas are slim and curvy!

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Strawberry Custard Cream Buns - Fruity Buns #1

Monday, March 11, 2013


The blueberry buns that Pook made were soooo pretty. Can't take my eyes off them. And so, I wanted to make them too. I chose to use strawberries because of the price factor and personally I love strawberries.

My girls thought these were cupcakes due to the form it takes in. And they were in for a surprise when they tried eating it.


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Mee Racun @ Poisonous Noodles of Batu Pahat - MFF Johor #4

Friday, March 8, 2013



What a name!
Dare to eat?

It's named as such because it is said to be addictive. It won't cause fatalities. LOL
This noodle is a spin-off from the famous Muar Bandung Noodle, but it uses lamb shank instead of chicken and seafood.

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Telur Pindang ~ Leaf Braised Eggs - MFF Johor #3

Wednesday, March 6, 2013


Telur pindang is a traditional delicacy of those of Javanese descent in Johor. The eggs are simmered for 3 days 3 nights in a concoction of leaves and spices, sometimes up to 7 days 7 nights. It is said to be the food of the olden day traders who travel for days because this egg could keep for 2 weeks. It is a common door gift used in Malay Weddings especially for the Johoreans, but it is used in other states too, because it is more special than regular hard boiled eggs used in Bunga Telur

I'm am used to eating braised eggs, but usually the Chinese style. Tea eggs is one of my favourites. This is something similar but not the same. 

During my year in Johor, I have seen it before, but never eaten any there, because I didn't know what it was. That brown shiny egg sitting at my favourite soto stall. (wonder why mine is dull)

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Kacang Phool - MFF Johor # 2

Monday, March 4, 2013


Foul Beans.... That's what stated on the can. No joke, they are foul beans.

Ok ok.. they are commonly known as fava beans or broad beans. I bought this can of fava beans from Jusco for less than RM3. I can't get them in Tesco. Not sure about other places. Initially I wanted to be ambitious and wanted to use raw beans. I used to think that these beans are common in Malaysia, but it seems that even Indian grocery shops don't carry this bean even though it's a common fare at Indian snack stalls. We fondly call those stalls as kacang putih stalls and the Indian uncle selling the snacks as kacang putih man. It's those large crispy fried beans that has a dark skin, that we usually remove before eating... that one! Yes, those beans.

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Sting Ray Asam Pedas - MFF Johor #1

Friday, March 1, 2013



Oh Johor!

I've spent 3 years in this state. 1 year right in the state capital Johor Bahru (JB) and 2 more years in a bordering area, Selancar of which I'll step into Segamat at least 3 times during the weekdays.

I remembered my year in Johor and that was the best Ramadan experience ever. Usually, the food sold at Ramadan bazaars are a gamble, with 60% 'not delicious' risk, and a very high 'yuck' risk for kuihs. But in JB, I have never bought a kuih that is not delicious. Well, it may not be to my liking, but generally, the taste is good because they don't skimp on the ingredients. Coconut milk is used generously. But to be fair, the price is also higher in JB, but that is worth it. I'd pay for quality kuihs that won't end up in the bin. I don't want to waste my money.

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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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