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Saturday, July 31, 2010

hehe... Me Again

heheee... sorry, it's me again. Mommy asked me to do special posing today for Auntie Norjanah who gave me this beautiful pink dress.... but as usual mommy complained that it is so challenging to get nice still picture - see the above pictures then you know what she meant.

To Auntie Norjanah, sorry to keep you waiting but I love this dress. Thanks so much .... mmmmuah2 & hug2 for you from me & mommy.

To all aunties out there, mommy said I can take over the food posting for a while and play with all of you.... jangan boring dah ya...hehe.

Thursday, July 29, 2010

Long Time No Hear No See

No appearance since the last two months.... now I'm backed! Mommy is just too bz and Liana is not an easy catch nowadays but tonight  mommy managed to snap her while she was playing with daddy's handphone. Another photo was snapped by her brother few days ago.

She just had her first hair cut today (just the fringe)...

Liana rindu dgn auntie2 semua.... mmmuah2... & hug2... Thank-you auntie2 yg selalu tanya pasal Liana.

Kuih Bakar Pisang & Mangga (Banana & Mango Kuih)

Sorry friends, another experiment with banana & mango again... This time I was toying the idea of adding banana & mango to Kuih Bakar (the plain recipe is from Joayee (who now no longer active in blogging, miss you Jo).

The same recipe I made before here but change to pandan version and added cubed mangoes & bananas.... the outcome is very good with nice fragrant & taste....

(Makes 8" square)
1 cup Sugar
2 cup Flour
1 cup Pandan Juice
2¼ cup Coconut Milk
2 tbsp Butter
3 Eggs
½ tsp Salt

1½ cup cubed Bananas
1 cup cubed Mango (from 1 Mango)
Sesame seeds for sprinkle
Yellow coloring

1. Combine all ingredients & 1/2 cup banana in a food processor & blend until well mixed.

Stir in cubed bananas & mango.

2. Pour 1 tbsp oil into a baking tin & heat in oven for 2-3 minutes.
Pour mixture into tin.

Sprinkle with sesame seeds.
Bake 180C for an hour or until cooked.

3. Cool completely before slicing.

Wednesday, July 28, 2010

Hawaiian Fruit & Nut Quick Bread

This is called bread but the texture is more like cakes - soft & moist. It may looked ugly from the photo but I just love the taste. Uniquely the cake adds cubed mangoes which the reason why I tried this recipe. The recipe is from one of my imported book collections but have modified slightly with local ingredients and reduced sugar amount. The natural sweetness from the mango compliment the overall taste very well.

Source: HomeKreation's book collection
My Rating: 5*
(Makes one 9" x 5" loaf)
2c Flour*
2 tsp Baking Soda* (*sifted together) 
1/2c Castor Sugar**
3/4c Brown Sugar**
3/4c Macadamia Nuts** - chopped 
1/2c Shredded Coconut** (see photo below) 
1 tbsp Orange paste***
3/4c Veg Oil***
2 Eggs*** (*** combined) 
2c Chopped Fresh Mango (about 2 mangoes)

1. Place ingredient* in a big bowl.
2. Add in ingredients marked **, mix well each addition.
3. Mix in ingredients*** until combine.
4. Add mango last.
5. Pour into greased loaf tin.
6. Bake at 180C for 60-70 mn.
7. Cool 10 min in tin,then unmould.
8. Cake taste much better & moist after a day.

Tuesday, July 27, 2010

Bubur Pedas (Again)

This is commonly served during Ramadhan in Sarawak. Although Ramadhan is just round the corner, I just can't wait till then to enjoy this popular dish. Had this & KFC for dinner tonite.

Here is the recipe posted earlier but I replaced beef with chicken.

My Posto has Arrived

Finally my little wok has arrived from Penang....! Yuhuuuu.... I'm excited but not sure yet what I'll do with it....  Thanks ChikMi for the trouble. The quality is very good despite so cheap! I'm glad I bought it.

Egg Tofu in Oyster Sauce

This is a continuation from yesterday post on Homemade Fried Tofu. The story did not end there. I made this dish from the fried egg tofu.... nyummmmmmy!

Source: HomeKreation
1 portion Fried Egg Tofu (see here for homemade tofu) 
3 cloves Garlic - chopped 
1 each Red/Green Chili - sliced 
1/2 Capsicum - sliced 
2 tbsp Oyster Sauce*
1 tsp Cornflour* (* mix with water) 
Salt & Pepper

1. Heat up few tbsp oil & fry garlic.
Add in oyster sauce mixture.
Add in chilies & capcicum, salt & pepper.

2. Dish up & serve hot with white rice.

Monday, July 26, 2010

Homemade Egg Tofu

I made a lot of soya bean juice yesterday and hence also made the above homemade tofu for the very first time. I am very pleased with the outcome and my family like it too. It tastes much better than the Japanese egg tofu sold in supermarket. My compliments go to Wendy for her inspiration that causing me to take out my idle soya maker from the cupboard. What I like most about this is preservative free....!

Here how it looks like after been deep fried.

Source with compliments: Wendy
(Makes 8" round)
6 Egg
1/3 tsp salt
500ml Unsweetened Thick Soy Milk
1 tsp Corn Starch + 1 Tbsp Water

1. Break eggs and lightly beat with salt. 
Leave aside. Let the salt further break down the egg whites.
2. Put corn starch and water into a big bowl. Stir.
3. Bring thick soy milk to a boil and pour over cornstarch mixture. Stir. Let it cool down to warm.
4. When soy milk has become warm, combine with eggs. Lightly beat.
Place a piece of cling wrap into your steaming tin.
For easier handling, wet the tin before putting in the cling wrap.
7. Pour into prepared steaming dish over a strainer/sieve. 
Discard egg white bits that are left in strainer.
8. Steam over low heat for 30 minutes.

Sunday, July 25, 2010

Homemade Soya Bean Juice

I cannot recall when was the last time I made my own soya bean juice and eversince (at least 3 years ago) the soya bean juice maker has been sitting in my cupboard untouched. It is time to put it backed to work for some good reasons.

  • Soak soya beans for about 5 hours.
  • Rub the skin off.
  • Place beans in the soya bean juice maker. Place water until the indicated level. Press start.
  • It will be ready after 18 minutes (the machine boils, grinds & strains).
  • Pour the juice into a jug and add sugar to taste.
  • Serve warm or cold.
  • Notes: I used 500g dry beans & it produced about 6liters of thick juice.

Banana Chips (Again)

Hahaha.... banana chips again and again and again..... will not stop as long as there is fruits from the trees and there is demand in the house. I made this countless times already as my bananas trees have not stop fruiting. My hubby chopped another tree with a big bunch of bananas and there are two more trees fruiting waiting to be chopped too. See below another tree with a big bunch yet to be chopped, gotta wait for another weekend.
 This time hubby volunteered to help me peel the bananas, what a lovely hubby. Such a hectic morning after cooking Prawn Mee and then stucked in the kitchen frying the chips until noon. Psssst.... he doesn't know I publish this.... hehe.

This time the banana bunch produces two big Tupperware containers and one half smaller container. Banana chips anyone....hehe!

Prawn Mee ( Mee Udang )

This is our sumptuous breakfast today. Although prawns are not for me, I went ahead & make this for the rest of family. Everybody enjoyed it with compliments. Compliments are then shared with KZai herewith for tempting me into this.

Source (copied): KZai (she took it from Hana)
Note: I striked out the ones I did not use / edit
If anyone needs in English, please shout in the comment below.

Bahan-bahan (6 orang )

  • 400g 1 kg mee kuning - celur n toskan
  • tauhu goreng - goreng n hiris
  • sawi celur dan taugeh
  • lada merah - hiris
  • daun sup/daun bawang - hiris
  • telur rebus
  • limau nipis@ limau kasturi
  • jeruk lada@ cili
  • 5 10 btg atau lebih cili kering
  • segenggam udang geragau udang kering
  • 1/2 biji bawang besar @ 3-5 biji bwg merah
  • 2 biji bawang putih
  • 1 inci halia
  • 1 inci lengkuas
  • 2 sudu makan sos tomato - leh ganti ngan air asam jawa
  • 2 biji keledek sederhana - rebus dan blend ngan air rebusan daging@udang.
  • 300g daging - rebus hingga empuk n hiris nipis. air rebusan ketepikan.
  • 5++ 500g ekor udang segar - rebus separuh masak. air udang ketepikan.
  • gula melaka
  • garam n perasa (jika suka)
  • air secukupnyer - jika kuah terlalu pekat


  1. bwg besar@bwg merah,bwg putih dan lada kering potong2 kemudian goreng sekejap dengan minyak yg sedikit.angkat.
  2. blend bwg n lada kering td masukkan juga halia dan lengkuas hingga hancur.
  3. panaskan minyak. tumis bhn blend hingga pecah minyak. masukkan sos tomato n udang geragau. tumis lagik.
  4. masukkan air rebusan daging,rebusan udang, daging n keledek.perasakan ngan garam n gula. didihkan hingga kuah agak pekat baru kaww! jika terlalu pekat sgt tmbhkan air yer..last sekali baru masukkan udang. tutup api.
  5. hidangkan mee ngan telur rebus, tauhu goreng, taugeh, sawi,limau kasturi/nipis, daun bwg, bwg goreng, lada merah, jeruk chili/jeruk lada dan curahkan kuah tadi. siap!

Saturday, July 24, 2010

Fried Mee Hoon

A simple breakfast for today. Made this numerous times but just realised I haven't posted it yet. Just an ordinary recipe....

Serves 6-8 persons
Source: HomeKreation
1 packet (300g) Mee Hoon - blanched in hot water 
1/2 Chicken Breast - chopped 
Some Shrimps - shelled 
1 bunch Mustard Leaves
3-4 tbsp Chili Paste
5 Shallots*
3 cloves Garlic* (* pounded) 
5 tbsp Soy sauce
2 tbsp Tomato Sauce

1. Heat up some oil & fry pounded ingredients until golden.
Add in chili paste & stir until fragrant.
Add in chicken & shrimps & stir until chicken is cooked.
Add in tomato sauce, mustard leaves & salt  stir well.
Add in Mee Hoon & soy sauce & stir until well mixed.
Stir frequently until well blended with sauce.

2. Serve & garnish with fried onions & sliced chilies.

Thursday, July 22, 2010

Seafood Cake

Made this as one of dishes for tonite's dinner. Also officiating my new camera that my hubby bought for me only just now after I returned from office....hehe. Do you see any difference to earlier photos? By the way, the third photo is blur... still mastering on close-up snap... but that's the only photo I had of the inside part of the cake... at least you can see the color of it... hehe.

I used the same recipe for squid stuffing the other day.

100g Mackerel flesh
50g Shrimps - minced 
1 tbsp Cumin Powder
1 tbsp Chili Powder
1 tsp Fennel Powder
1 tsp Curry Powder
1 tsp Turmeric Powder

1. Mix all ingredients until combined.
Divide & form small balls.

2. Beat one egg.
Dip into the egg & coat with bread crumbs.
Deep fry until done.

3. Enjoy with favourite chili sauce or rice.

Wednesday, July 21, 2010

Mango Tart

My mango trees are fruiting again and they are very sweet. We've been enjoying the fruits raw and sharing them with relatives. I thought mango tart will be something interesting to try for the last batch before they are all gone.

I went to sleep after preparing the tart case & filling but woke up when my hubby returned from dinner. The moment I woke up I straight away remembered that I have not yet assemble the tart. So the above is a midnight job - assembling and photo taking/editing. My second son was still doing his homework so he had a piece and gave a thumb up although  I think the cream filling  is a bit too sweet. If you are going to use sweet mango, reduce the sugar in the cream a bit.

I'll update the recipe later since it is almost one o'clock in the morning. Night-night everyone!

ok, here comes the update on the recipe....

Source: The original recipe is from here with slight modification and retyping to simplify the write-up.
My Rating: 5*
Makes 9" round
1 1/4 cup Flour
1/4 cup Castor Sugar
1/4 tsp Salt
(skipped coz using salted butter) 
120g cold Butter - cut up 
3 tbs/more Ice Water

1.Place all ingredients, except water, in a food processor & pulse until blended.
Add water, 1 tbsp at a time with machine running until a dough is formed.
Wrap in plastic & fridge 30 min - 1 hour.

2. Roll dough & line greased 9" tart pan.
Fridge 10-15min before baking.
Blind bake using beans/rice for 20 mins @ 190C & then without beans 15mins longer.
Cool before used.

1 cup Fresh Milk
3 large Egg Yolks
1/3 cup Sugar
2 tbsp Cornstarch
2 tbp Butter

1. Heat milk to simmering.

2. Whisk Egg Yolk & sugar until blended.
Mix in cornstarch until smooth.
Gradually pour about half of simmering milk while whisking.

3. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute.  Remove from heat & stir in butter.
Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.

1. Peel & slice thinly 2 mangoes.

2. Spoon cream filling into the tart case.
Arrange slice mangoes on top.

3.Serve right away or chill in air tight container.

Monday, July 19, 2010

Gift from AlongRiz

AlongRiz arrived from KL today's afternoon for his mid year term break. After finished cooking his favourite dish (Chicken Rendang), I came upstairs and surprised to find a pretty candle, a card and a bar of chocolate placed on a porcelain plate laid next to my laptop. It is belated gift for my birthday last June. Such a sweet and lovely son of mine.... thanks so much love, mama love you very much too!

Friday, July 16, 2010

Assorted Sarawak Vegetables & Fruits

This fern shoots or Fiddlehead Ferns is specialty in Sarawak and not the same with the one typically I had in Perak (It is called Paku Lendir in BM). The typical one in Peninsular was shown here as a comparison. It has a coil head and not much leaves. Boil for 5 minutes with a pinch of salt and enjoy it with Sambal Belacan.

These two fruits are another specialty of Sarawak. Buah Engkala (or pronounced Engkalak) is seasonal fruits like Dabai. I love Dabai but not Enkalak because of its distinct taste & when bite it feels like mashed food.... hard for me to swallow Engkalak. Anyway, to prepare Engkalak, pull off its top support & soak in tap water for 10-15min to get rid of its bitter taste. Sprinkle salt when serve.

To prepare Dabai, soak them in warm water until soft. Sprinkle salt when serve.

Steamed Fish in Sour Brinjal Sauce

Another recipe that I've created myself.... self-impressed....haha LOL! I have more photos to post... recipe to come later if any demand.

Wednesday, July 14, 2010

Ca-Ca Jelly

This is another jelly creation of mine.... I started making jelly since I was in primary school & I still remember how I made jelly from trial & error despite my mum discouraging me messing up her kitchen. As a kid I enjoyed eating jellies & puddings and that's how I started the interest in making them myself (unlike nowadays there was no ready made jellies in the supermarket in the old days). Until now, I still love making jellies but I like to create something new every time - see my previous jelly creations. I promised a friend that I made jelly for lunch at her house and created this since I still have some Ca Ca bits in my pantry. This one tastes just like Bubur Ca Ca except that it is in jelly form.

Anyway, this is a late entry - I've been working until late hours the last few days and too tired to do many postings in one night.

Source: Roz@HomeKreation
1 packet (13g) Agar-Agar / Jelly Powder
1 liter Water
250g Sugar
200ml Coconut Cream
250ml Fresh Milk
1 cup Ca-Ca bits
1 Pandan Leaf
1/4 tsp Salt

1. Boil Ca Ca bits until soften. Strain.

2. Boil jelly powder with water & sugar until dissolved.
Add in coconut cream, milk, pandan leaf & salt.

3. Discard pandan leaf.
Pour into a mould & cool.
Chill until fully set.