I never have green fingers. I killed almost every plant that I have (except cactus), so I would choose green leafy plants because they are more durable than flowering plants. I guess I did not really appreciate plants, they were there to beautify the space. Continue Reading →
Every now and then, I do crave for rich & creamy desserts like cheesecakes. When I do come across recipes I like, I try to make the recipes lighter & healthier. The baked cheesecake requires patience (which I don’t have when it comes to baking) and lots of spare time. This is a quick and simple no-bake dessert that is slightly healthier, that you would happily indulge. And doesn’t these No Bake Ricotta Cheescake Bites with Pecan Base and colourful toppings make a pretty dessert? Continue Reading →
Woohoo! I’m doing my 1st ever guest post! A gazillion thanks to Ping for asking to me guest post on her fabulous blog Ping’s Pickings. You might have remembered Ping’s guest post here a while back with her delicious Balsamic Onions Quinoa Patties & Quinoa Salad.
As this is my 1st guest post, I was pretty nervous when she asked. Ping’s Pickings is one of my favourite blogs and I’m very honoured to do so but I was undecided on which recipe to share because she’s such a fabulous cook & baker. And I can attest to that – I’m lucky to have tasted her delicious food. Hmm.. what recipe for Ping?
‘Fresh with Anna Olson’ is one of my favourite programme on Asian Food Channel. The show was filmed in her beautiful home in Canada’s Niagara region and I love how the show showcases the incredibly fresh, seasonal ingredients that Anna gets direct from the farms. I’m very fortunate to be part of Anna Olson’s live show during her Fresh Flavours tour. Thanks to Asian Food Channel and BERJAYA University College of Hospitality for bringing her to Malaysia.
I was on a crazy baking quest last month, I’ve never baked so frequently in a whole month. When Veronica of Quay Po Cooks invited me (a few times) to join the Nutriplus Pastry Competition, I hesitated because I’m no baker and I have sensitive reaction to wheat. To join the competition, we have to submit a pastry recipe with a photo and 12 person will be selected to compete in the semi-finals. I’ve mostly baked gluten free/wheat free but those recipes are certainly not competition material. I planned to make some flourless bakes but due to time constrain, I submitted my Spinach Mushroom Quiche recipe. Yes, the original recipe was a crustless quiche, I’ve never baked a proper short crust pastry and I never thought I’ll get selected into semi finals.. so sue me..
Quiche (English pronunciation: /ˈkiːʃ/; keesh) is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat and vegetables. The quiche is sometimes regarded as the savory equivalent of the sweet custard tart. (from wikipedia)
This is my first attempt at making quiche on a lazy morning – Spinach Mushroom Quiche. It’s also my first time using the pie tin that I bought a few months back. Lazy morning = fast & easy recipe. So it’s “naked” quiche for me (I usually don’t take the crust anyway). Try this pie crust recipe if you can’t live without the crust. Continue Reading →
It was the eve of Chinese New Year, it’s an important day where Chinese families members gather for their sumptuous annual reunion dinner feast. And there we were, 5 of us (mama, brother, 2 sisters and myself) walking into an Indian Restaurant at Little India. All heads turned as we were seated in the middle of the restaurant. That was the eventful day I had my first unforgettable taste of the rich, smooth, creamy Palak Paneer. Continue Reading →
Seeing plenty of blog posts lately on homemade cheese got me itching for weeks wanting to make my own cheese. Making cheese at home is probably far easier than you’d expect. I was surprised to learn that most cheeses begin with the same ingredients and a similar process. Knowing me to find the simplest method, the few options without needing liquid rennet (to order online) are fresh cheese like ricotta, farmer’s cheese and paneer (indian cottage cheese). All you need is a whole lotta milk and food acid (lemon juice, vinegar, or yogurt). Didn’t I say it’s super easy? Continue Reading →