Bonjour everyone!! I just returned from a free and easy to Paris and London. This was my second time to Paris after 8 years ago. This time, I brought my family and mother along. At the same time, my Paris blogger friend Nadji @ Saveurs et Gourmandises (Flavours and Delicacies) took this opportunity to invite me to join a Paris bloggers culinary event (Salon Du Blog Culinaire) which coincidently held on our first day of arrival to Paris.
Earlier I made the old-fashioned of kuih Bahulu ( egg sponge cake) by adding Soda drink method. This time I tried with difference method, adding some raising agent (use self-raising flour) and add more sugar. As I know more sugar resulted more crispy and hard crust of kuih bahulu. Even I have increased sugar, but the sweetness still acceptable, perfect to enjoy over a cup of black coffee.
If compare to earlier spiral curry puff, this simple method of curry puff (it is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried pastry shell) not tasted flaky but it still tasted slight crunchy after cool down. Anyway, this curry puff is much easy to make if compare to spiral type.
I have quite long did not make a Birthday cake,. Sometime I just feel lazy to make one ^_^. Like my Birthday, I just bought one from outside. I made this cake for my son Lucas' Birthday, also last minute decided to make this simple chocolate mousse cake. I did not frost the whole cake, sometime I feel naked cake look pure and sexy, an excuse for a lazy mom like me,LOL.
Recently I just upgraded the private TV channels (Astro) to include few new channels. And i found one interesting channel mainly use Hokkien dialect (HHD). I am not interest on those drama but I love to watch their food show that more sharing on Hokkien cuisines. I learnt this sweet and sour pork ribs from a show that shared by a owner of a restaurant mainly serve Foochow cuisines. I know how to cook sweet and sour pork, but this recipe I tried has very nice and crispy deep fried pork ribs. Even the dish has cooled down, the deep fried pork ribs still taste a bit crispy.
I have quite a while did not bake an orange chiffon cake. Since I have some oranges that bought from Cameron highlands trip the other day, quickly use it to make this " no artificial substances" chiffon cake.
Vietnamese braised pork is slightly difference from the usual Chinese braised pork. The nice golden and brown colour is not provided from the usual soy sauce but caramel sauce (Nuoc mau). There is no soy sauce is added in this recipe but still given nice colour. Anyway, I didn't prepare Nuoc mau ahead, instead I followed the way that my mother taught me when braise pork, also similar like Nuoc mau, cook sugar and oil till caramelized.
We just came back from a short trip to Cameron Highlands. I bought some very fresh and large strawberries. I immediate thought of this French pastry Mille-feuille or Napoleon which made up using three layers of puff pastry, and alternating with two layers of pastry cream. I made an easy version, using store-bought puff pastry sheet, sandwich with whipping cream that flavoured with strawberry flavours and fresh strawberry from Cameron highlands.
This is a popular bread recipe especially among Chinese bloggers since last year. It was first published by Siew Hwei .I am not really sure why this bread in Chinese called 微波 (microwave), I guess due to this bread roll into layer and layer, look like wave. Initially, I was not sure how to name this bread in English. After tasted it, then I decided to name this bread as butter buns, because this bread recipe use more butter than normal bread recipe, and it taste a bit buttery. Anyway, this bun is soft and nice even kept for two days, definitely a keeper. ( as updated by reader Lynn, this bun called as Micro buns)
Special Thanks to my blogger friend May who brought me this Foochow red rice wine and Mee Sua (thin and salted rice noodles), so we have a chance to try this authentic Foochow Ang Jiu Mee Sua at home. Foochow peoples especially like to cook this Ang Jiu Mee Sua during confinement time (after delivered baby) . And every Foochow grandmother also know how to make this red rice wine at home.