One of the things I love doing in the kitchen is experiment and have tons of fun. Being somewhat a typical resourceful (a nicer term for stingy) Asian, I’m always making use of whatever gadgets, equipments or kitchen ware I have instead of buying additional stuff that I might only use once or twice. Friends could not believe that I have been baking with mama’s 30-year-old portable oven (have konked out recently) and mixer. If any of you dare not start cooking because you don’t have a proper kitchen, the good news is you don’t need them to start. Anyone that can cook with the bare essentials. Continue Reading →
I’m a big “fruit-head”. I go crazy when I see gorgeous fruits at the market, even when I’m travelling. So many varieties, so many choices, they all look so gorgeous, all so tempting. I always end up buying too much and there’s not enough space in my fridge.. sigh. Sometimes the fruits turn old and wrinkled before I’m able to finish them, so I turn the fruits into jam. Continue Reading →
I’m a very simple girl with simple taste buds. It is the simple recipes that makes me happy and savour with a sweet smile. I have savored some of the best fine-dining food – caviar, cheese, terrine, exquisite pastry. However, it’s too heavy and luxurious for my taste. No offense to the brilliant chefs, I wanted something without cream or excessive details; I wanted something simple and straightforward like Malaysian food. And one of them is Muar Chee. Continue Reading →
Recently, I was on NTV7 Breakfast Show to share some of the ways to mix & match your own favourite flavours with plain yogurt. If you hardly eat plain yogurt, you are missing out on the various delicious ways to enjoy yogurt. I always have a tub of homemade yogurt in my fridge.. Yogurt is so versatile, can be used as a snack, breakfast, dessert or even in dishes.
Sago Gula Melaka (Sago Pudding with Palm Sugar) is a typical Malaysian dessert. Simplicity best describes this dessert because you just need 3 simple ingredients and it can be prepared in 15 minutes. The insipid sago pearls when drenched with creamy coconut milk and rich sweet flavour of palm sugar syrup becomes a wonderfully rich dessert you want to tuck into over and over again. Continue Reading →
To me, the greatest birthday gift is another year of life… the gift of being alive and surrounded by wonderful people – family, friends and supporters. I could not have asked for anything more.
34 years of learning, fun, mistakes, and some accidents. Some of these lessons it took me 5 minutes to learn, others… a lifetime.. Here’s some of my life lessons. Continue Reading →
With all the unnecessary worry and stress the past weeks, I took some time off to be with the nature – frolicking in the river, lazing around doing nothing and finally managed to finish a book after many years! After a relaxing weekend, this girl still need her snacking habit fixed and came up with an inspiration of Homemade Peanut Butter Cups.
Jamie Oliver claimed this Baked Chocolate Pudding is chocolate heaven is his cookbook Jamie’s Kitchen. And I couldn’t agree more! I’ve been eyeing this Baked Chocolate Pudding recipe for months now but time was never right until last week. My chocolate cravings had shot through the roof!
Peanut cookies are my favorite traditional Chinese New Year cookies, it’s also my papa’s favourite. I definitely must have these addictive melt in the mouth peanut cookies for every Chinese New Year. Once you pop one into your mouth, you will definitely won’t stop at just one. What’s your favourite Chinese New Year cookie?
Have you ever had these Sesame Snack – sticky, gooey, crunchy, sesame snack? This is a common Asian snack that many people love. The ones sold in Malaysia are usually added with whole or ground peanuts. I always thought that this snack is complicated to make with the gooey stick ingredient until I saw Sesame Seed Snap recipe on Delishhh.com. Oh boy was I wrong, who knew it only takes 10 minutes of active time! And I was surprised to find out these snacks are also popular in other parts of the world. Seems the global food nation have more things in common that I thought. Continue Reading →