Monday, March 31, 2014

Thit Kho (Vietnamese Caramelized Braised Pork and Eggs) 越式卤肉


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.

Thursday, March 27, 2014

Easy Strawberry Mille-feuille a.k.a Napoleon 拿破仑千层草莓酥

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.

Friday, March 21, 2014

Micro butter buns (Wei Bo buns) 微波面包

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)

Wednesday, March 19, 2014

Foochow Red Rice Wine Mee Sua Soup 福州红糟酒面线

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.

Tuesday, March 18, 2014

Taiping, Perak 2013 (Part 1)_Cuti-Cuti Malaysia 太平自游行


We went to Taiping on last August 2013, can you imagine it took me so long to update this travel post ^_^..Anyway, from now onwards, I will update these travel posts from time to time. This picture was taken at Taping Lake Garden.

Monday, March 17, 2014

Puff Pastry with Homemade Blueberries jam 蓝莓果醬酥


I bought a pack of puff pastry few months back, but now I totally forgot what actually I was planning to make at that time. Before the pastry getting expired, I have to quickly use it. First I tried this puff pastry with homemade blueberries jam. And today I use it to make pork and fennel puff rolls (picture posted in my Instagram account).

Friday, March 14, 2014

Korean Kimchi 韩国辛奇泡菜


The other day, I saw my friend Bakeling made Korean Kimchi, sound easy to make. Since last two days napa cabbage was on sales, i quickly bought one and try this out.

Tuesday, March 11, 2014

Pumpkin Custard 金瓜粟米燕菜

In the recent missing MH370 flight, let me realized that we have to 活在當下  (appreciate every moments that we have now !! ). Lets us pray for all the passengers on board this flight and have a safe return..

The other day I got a small good looking pumpkin from wet market, the seller told me this pumpkin is planted here but the species is from Taiwan.

Friday, March 7, 2014

Golden Sponge Cake 黄金海绵蛋糕

When my daughter first tasted this sponge cake, she told me this cheesecake is so light and good. But I told her that this is not a cheesecake but just a normal sponge cake. She just couldn't believe it! I am regret that I didn't make this good sponge cake much earlier.

Wednesday, March 5, 2014

Canh Kho Qua ( Stuffed Bitter Melon / Bittergourd Soup ) 越式酿苦瓜

Before CNY, my husband shown me a recipe and requested me to cook for him as he missed this stuffed bitter melon which he took good one at Ho Chi Minh Vietnam last time.

Tuesday, March 4, 2014

Hakka Shui Ban (steamed savoury rice cake) 客家水粄

My mother bought me these old-fashioned bowls, I simply adore to them.  The other day, I use them to make this Hakka Shui Ban a.k.a steamed savoury rice cake, they are perfect to serve this way.

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