Mickey Mouse Cake - Kiddy Cakes #3

I know that if I don't make a Mickey cake this year, I won't know when I'll get that chance again. Kids grow up pretty fast.

This Mickey shirt has gone thru all the phases with my kids, yes all three of them. This shirt, although intended for 3M, have lasted until each kid is over 2yo. I won't discard this shirt.. will be keeping it as long as I can. Sweet memories :) It is still in acceptable condition, considering it's been used for almost 6 years., and my kids wear this very very often, as in, weekly!

Strawberry Cake, literally - Kiddie Cakes #2

My dear niece Arianna turned 2 this year and her given theme for me this year is "STRAWBERRY"

Her mom said, she loves strawberries. So, I made her this. A strawberry cake literally.
I didn't want to use any food colouring and so I used fruits to 'colour' the cake and make it look like a strawberry.

Bunny Cake - Kiddy Cakes #1

I made this cake last year for my dear niece.
She has been changing her mind a few times, made me buy a few stuff.... and I'm glad she finally settled with a bunny cake, just a week before her day.

Here's how the decoration went on.. you can use any cake base you like. Since this is going to be a bunny cake, I made a carrot sponge (I forgot how I made it, just add some grated carrot to your favourite cake recipe). The frosting is Italian Meringue Buttercream, and you can use Swiss Meringue Buttercream if you like

Sekinchan Shark Porridge

Sekinchan is a small town on the northern coastal area in Selangor. It's major industry is fishing and rice planting.

This small town has a lot of seafood restaurants (compared to its size and population) and one of the popular treats in this town is shark porridge. Found cooked in two ways:- original and spicy. I chose to replicate the original version as I have kids at home.

Gobi 65 - Flowers #3

Gobi 65 is a popular fried cauliflower dish from India.

Actually I didn't know of this dish until I stumbled upon it while searching for other things. I read up a few recipe and found that all of them varied greatly from the type of spices and the type of liquid used to bind the rice flour together. Or some just used cornstarch. So, I guess, there are no fixed rules to it, as long as it's a crispy fried spiced caulifower. Kindly correct me if I am wrong.

I posted a recipe last 2 weeks making Gobi 65 with leftover marinade from the almost tandoori like, Yogurt Spiced Wings. But this is a from scratch recipe.

Tofu Stuffed Pumpkin Blossoms - Flowers #2

Squash blossoms recipes are common on the internet. And they are usually stuffed. To me, why not I eat pumpkin blossoms too and a quick search on the internet confirmed that it is eaten as well.

As some of you might know.. I am currently contributing to Nourish! Mag. Not sure how long this will last but just taking every moment of it with joy. This is one of the featured recipes.

Actually I made these before the magazine and I decided on a pumpkin series theme, but since the boss liked my pumpkin flower recipe, then the rest followed. I did a series on how to eat the whole pumpkin, from leaves, seeds, fruit and of course the blooms.

Fly Head Stir Fry 苍蝇头 - Flowers #1

Fly swatters, keep at bay. Don’t worry.

There aren’t any Drosophilas  used here. Nothing flies or has wings in this recipe. That is unless the pig can fly, LOL.

Mulberry Apple Loaf - Berry #3

Midway...... They look different with every slice, I love it

The recipe from BBC Good Food looked so nice, and been bookmarking this recipe for more than 2 years. So much so that I have lost the link as I have formatted my PC quite a few times, but I still remember this recipe existed on BBC, so a quick google won't take much time to retrieve.

Blackberries are not cheap here, one box can cost me a few lunch's worth of $$. Mulberry is the only berry that we can grow in our constant over 30-38C day time temperature. And nowadays it's easily available in the gardens of many households. Constant pruning will yield more fruits.

Blueberry Baby Cakes with Cheesecake Topping - Berries #2

I was pretty much attracted to how the cake looked with 2 layers of colours, but I don't know why mine came out looking pretty homogenous, the lower layer didn't look brown like the source.

The original was baked direct in the muffin pan, but I was a bit chickened out, scared I'll mar the cake's surface when I lift it up, so I better line it.

Mixed Berries Almond Cake - Berry #1

This cake is quick to do and easy to eat.

I am in love with cakes made with almond meal. It is moist and delicious with a beautiful tender crumb.
The recipe is adapted from Tartelette’s poached pear cake and I have previously tried it before and it was like she said, slightly pudding-like. I reduced the cream this time, it was more cake like and everybody loved it.

Amy Yip Steamed Buns - KL Sel MFF #5

These buns were not well known for the taste.
It's for the size.

Amy Yip was an infamous actress back in the 90's, she's famous not for her acting, but for her F sized asset with a 21 inch waist. As to why these buns were named so... you should be able to guess why :)

Bubur Lambuk Agong Kampung Baru - KL Selangor MFF #5

First of all, a blessed Ramadhan to all my Muslim friends and readers.

Each year during Ramadhan, Masjid Jamek in Kampung Baru will distribute a much loved porridge called Bubur Lambuk Agong to people in need of food to break fast with. So much so, that they cook around 100 pots each day for distribution. Each pot can provide 400 packs, so altogether 40000 packs each day! Volunteers come to help and donors chip in to make this tradition an annual event. It's a huge thing! They are not just known within Kampung Baru, or KL city, or Klang Valley, but so much so until people from Brunei will ask their friends and relatives to post the porridge over. Nowadays, the porridge is not only collected by people in need, but just anyone, anyone who queues up since 2pm can have some too. Read here to have a better understanding about Bubur Lambuk Kampung Baru

Sam Kan Chong Pork Ball Noodle 三间庄猪肉丸粉 - KL Sel MFF # 4

Sekinchan is a small town on the coast of Selangor and the major industry is paddy production.
Known for its idyllic paddy fields and seafood as well.
But this noodles is not related to this small town (Thanks to fellow blogger SKFong for letting me know)

Noodle stalls in Klang Valley mostly names it Sekinchan Pork Noodle and don't ask me why. I don't know why. But the real McCoy, Sam Kan Chong is actually from Jalan Silang , somewhere near to Petaling Street, the Chinatown of KL. The name Sam Kan Chong means, 3 shops. Thanks again SKFong.

Maybe due the similarity in sounds, it gets confused along the way.,. if you know of any stories, do share with me.

Petaling Street Lohanguo Longan Drink Copycat- KL Sel MFF #3

Those who frequent Petaling Street would've seen this busy stall at the junction with a lot of people standing all around waiting for a small stainless steel bow (how it looked like in the olden days). What is in that bowl that could make people stand and wait for their turn with no complains.... it's just a herbal drink. Read here

What's so special about this herbal drink? It seems common to have wintermelon, longan and lohanguo as a drink, so?

Getuk Ubi - KL Sel MFF #2

If it's not for a book Shannon showed me, I would've forgotten about this yummy snack I used to have back in those bus chasing days. I am not sure if they still exist around the Pudu and Kotaraya area as I haven't been there for 10 years.

This snack brings back nostalgic memories.

KL Hokkien Mee (video) - KL Sel MFF #1

This month's MFF features the food from the most populous area in Malaysia, Selangor and Kuala Lumpur. Visit Shannon's blog for the intro

This is my favourite late night supper food  when I was still staying in Klang Valley.

My then boyfriend, now  husband, is another big fan of this and whenever hunger pangs hit us at 11pm or 12 midnight, we'll head over to Nan King Coffeeshop, Taipan USJ and have our fix. Sometimes, we have this as dinner too!

Weirdly, with it originating from KL, it is not delicious out of Klang valley. Those in Perak  cannot  be compared to those in either KL or Selangor. I think those in Perak do not know the secret seasoning agent that makes it different, the dried sole powder