Last Saturday, my sister brought me to a vegetarian food party which organized by Tzu Chi Malaysia 慈濟 (Tzu Chi Foundation is a non-profit organization founded in 1966 by Dharma Master Cheng Yen in the impoverished east coast of Taiwan. The Foundation has been contributing to better social and community services, medical care, education and humanism in Taiwan for nearly forty years). My sister is now one of the volunteer in this center. I was truly enjoyed all the yummy vegetarian foods prepared by their members. Also I learnt this vegetarian dumplings from them..
After i married and have kids, no more celebration of Valentine..On the recent Valentine's day, i still plan to cook as per normal Chinese meal. But my daughter requested me to cook Western meal after she came back from shool..She said we should also celebrate this day this time. I also sick of everyday Chinese meal, so i agreed with her, and i rushed to the nearby supermarket to make my last minutes marketing..
I feel myself still have long way to master in baking, like this an example of Castella cake, I only success on the 4th attempt (thought still not a perfect one!) even i have the recipe and resources for reference.
I have seen so many Chinese bloggers have tried this simple and yummy buns 粗糖牛油面包 . This time i made some changes by changing white sugar to dark and light brown sugar after i seen this type of bread selling in a bakery shop which was published in a newspaper.
The other day when i was flipping through 孟老师's cookbook and this chiffon was caught my attention as red yeast is used in the recipe. I got a bottle of this red yeast from Lena (Frozen Wings), so this recipe just perfect for me to try out red yeast which i have never cooking with it before..
Yesterday i was reading through the Bourke street bakery book-the ultimate baking companion ( Christmas gift from my two lovely blogger friends Jane and Helena) and try to understand the tedious steps on how to make my own bread starter, also admiring the beautiful croissant in the book. After i spent quite some time and i still don't quite understand how to make the starter ^_^, so i gave it up and continue flipping thru the book and this chicken and bacon rolls was caught my attention. So i decided to make this for today lunch.
I have never eaten the real Candy Haws(Tanhulu)冰糖葫芦 (A snack food popular in China that is made from sugar coated haws, yam or other fruit skewered on a bamboo stick; similar to candied apples, also 糖葫芦) in China before. Last week, i got a chance to try it at the "Beijing street Setia Alam" show organized by the house developer at my place.
The other day i saw a Malay makcik (auntie) bought this Pai Tee mould while i do some shopping at the usual bakery ingredients shop nearby my place. As usual, I kepoh (busy people) asked her how to make the Pai Tee case, and she told me is easy to make with just few ingredients. So i also bought one and with full confidence that i can make this but this was not the case ! FYI, Pai Tee is a popular Nyonya's snack, a cripsy case that made of flour and fill up with savoury vegetables.
Today i would like to share this sweet sambal tumis (improve version from here) that i prepared for a recent CNY potluck party held at my house..I always prefer sambal tumis (mean slow stirring in Malay) with slightly sweet taste.
Before CNY ends today as "Chap Goh Mei" celebration, let me share with you the steamboat (similar to Japanese shabu-shabu) that i prepared on Chinese New Year Eve..And I believe many of the Chinese family also like to serve steamboat as Reunion dinner 团圆饭on Chinese New Year Eve. Every family members get together, sit and surround the table, chit-chat and enjoy the steamboat, feel so good!
When i was trying to figure out what to present to Tin Kong (Pai Tin Kong is a big celebration for Hokkien peoples), then i saw Anncoo Journal's Koi Fish Jelly, immediate i decided to make Koi Fish Jelly since i have two moulds given by Ann last time. My mother was so happy to see this Koi Fish Jelly.