New Recipe Index
New Recipe Index is published.
The old one doesn't function anymore.
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Wednesday, May 17, 2017
First of all, I know it sounds weird. Very weird to use Torch Ginger in a chiffon cake.
Few weeks back, I was in Taiwan, and I had my taste of ginger flower in a chiffon cake in Neiwan, Hsinchu. The flower I tasted was Hedychium coronarium known as 野姜花, and it's a type of ginger not found here. Maybe not that I know of, maybe some people do plant them in Malaysia, but I've just never seen it myself.
Monday, May 15, 2017
Thursday, May 11, 2017
Cake baked in 2014
To us Malaysians, sponge cake will be soft, cottony and airy with not much oil in the cake..but this cake will resemble to us.. a pound cake, where all measurements are equal, and it's sweet and buttery, not a bit like the sponge cakes we are used to.
Victoria Sponge is a classic English cake, is also known as Victoria Sandwich. It was named after Queen Victoria. Two layers of buttery cake sandwiching a layer of cream and jam.
Wednesday, May 3, 2017
The Chinese community in Malaysia has a kuih called WooTauGou 芋头糕 or some call it as Yam Cake or Taro Cake. Usually sold at old fashioned breakfast joints, or tea break stalls, or some even sell it as supper fare. It's a flavourful savoury kuih loved by many.
This talam keladi berlauk, translated as 'Taro Tray with Savoury Toppings' is not the same as the Chinese version. The flavour is richer, much richer, although it looks similar.
Tuesday, April 25, 2017
*All pictures and video taken with my Iphone 7 because my camera was in repair*
Last year, I went to Hokkaido for a road trip. I had a wonderful time driving 1200km around the island together with my husband. We ate a lot of local delicacies and one of it is Soup Curry.
Frankly, when I read about this dish, I was skeptical about it. I thought it's a sweet spiced broth with no punch. I was wrong, so wrong!!
We went to Samurai Soup Curry, it was one of the nearer ones to our hotel in Sapporo. Out of 10 levels of heat, I ordered heat level 7 and my husband ordered one at level 4. I thought... oh what... it's just Japanese standards, how hot can it be for a Malaysian?
Monday, April 17, 2017
Light and refreshing. Everybody loved this cake.
I like to make flavoured buttercreams by using the cooked buttercream method because I can incorporate flavours without worrying about making the buttercream way too runny.
Cooked buttercream is also lighter in taste but it is not as stable as meringue based buttercream.
Just keep this cake well chilled, and it will be alright.
Wednesday, April 12, 2017
Two years back, my 4yo niece Arianna requested for a Castle Cake.
A castle cake!! Woohoo!! I've been wanting to make one for the longest of time, but both my girls never agreed to have one. I just don't understand why they won't want a castle cake. And my other nieces too, they didn't want one too.
It was quite a big project for me. I had to plan the execution properly. I didn't want to use fondant, or use plastic parts on it, and tried my best not to use food colouring to make this cake. The colouring on sprinkles were inevitable.
Friday, March 3, 2017
Tuesday, February 21, 2017
This is an easy kuih and it's nice to eat. I can finish the whole lot of it myself! LOL.
Previously, I have eaten the pumpkin version of this, and having it in sweet potato form is an interesting change.
Friday, January 13, 2017
Murukku in Malaysia is widely known as the mosquito-coil-looking savoury spiced fried treat during Deepavali. It is loved by all races here. It is not uncommon to see Murukku served during Chinese New Year and Eid in Malaysia, we are after all a multiracial country and food enhances this bond that we have.
In India, there are many types of murukku, but here in Malaysia, once Murukku is mentioned, the coil shaped one comes to mind.
Thursday, January 5, 2017
When I was a kid, I didn't know how to pronounce this properly... Koi Kapek, Koi Kapiat or even Gugapek, hahahahaha!
Each year, I will look forward to the precious two cans my maternal aunts will pass to us when we visit them on Chinese New Year day 1. And when I was 9 (I think), my siblings and I pestered my mom to make our own. Two cans each year just wasn't enough!