If you have any question, please drop me an email (sonia9423@gmail.com) or Instagram @ sonianll

Thursday, August 26, 2010

a saddest night in my life.....

Yesterday night was a saddest night in my life….
My eldest sister’s husband pass away at the age of 46 at home yesterday night, left with 3 kids, he was suddenly unconscious in front of my sister and heart beat stopped.
When I see my sister crying beside of her husband dead body, my heart was so pain with tear cover my whole face., very very sad to see this happen…
He is such a kind and humble person…..why God take away a kind person like him so early…...
Sorry, I will not make any posting for a while, you all take good care….

Tuesday, August 24, 2010

Yorkshire Puddings, Merderka Meal 3

I’m planning to cook Tunku’s (Father of Malaysia) favourite dishes in conjunction to this Merderka (Independence) month. The 1st Merderka meal “ Ayam Golek” was dedicated to Rebecca a.k.a Chow and Chatter. The 2nd Merderka meal was Daging Bakar (roast turmeric beef) and Air Asam (red chili and lime dipping sauce).
This is the 3rd Merderka meal, Tunku would eat his roast beef with Yorkshire pudding. I'm new to Yorkshire pudding, and there is no detail of this Yorkshire puddings recipe written in Flavours food magazine, but luckily i found this recipe in xxx (this blog was removed).

Yorkshire Puddings
Recipe was adapted from XXX (this blog was removed) as she followed to Mary Berry's Complete Cookbook. I changed a bit on the method as I just too lazy and simply mix all ingredients together and added little lemon juice, but the result was good, I like the buttery and milky taste.

Yorkshire Puddings
*makes 11-12 pcs

125 g plain flour
2 eggs
250 ml milk
A pinch of salt
1tbsp lemon juice (not in original recipe)

Shortening (i changed to butter)

1. Put all ingredients in a mixing bowl, stir and whisk till a smooth batter.
2. Sift the batter into a clean water jar, cover and stand for at least 30mins.
3. Put some butter into each cup of a 12-hole muffin tin and heat in a preheated oven at 200C for 2mins or until very hot.
4. Remove the tin from the oven. Whisk the batter and pour into the cups in the tin(about 80-90% full)
5. Bake the Yorkshire puddings in the oven for 20 minutes at 200C or until well risen, golden, and crisp.
6. Serve immediately with Daging Bakar / roasted turmeric beef.

Put some butter/shortening into each cup of a 12-hole muffin tin

Sift the batter into a clean water jar

Remove the tin from the oven. Whisk the batter and pour into the cups in the tin(about 80-90% full)

Hot from the overn, well risen, golden, and crisp.But it shrunk once cooled.

Yorkshire Puddings

Happy Baking!!

Monday, August 23, 2010

Pink steamed bun (Ki Ka Ku) 喜板

The other day, my son Desmond tasted a small piece of pink kuih (bun) given by his friend in the Kindi..Soon he arrived home from Kindi, he wanted me to immediate make for him, he said this bun is very nice, at first I don’t know what he means, after he described more, then I know what he wants, he want a steamed bun called Ki Ka Ku in Hokkein which earlier I made in pandan flavours.

Pink steamed buns (Ki Ka Ku) 喜米反

I use KA mixer to knead the dough, it was so easy and quick!

Pink steamed buns (Ki Ka Ku) 喜米反

I learnt this bun's Chinese name from Jane, she also has a good recipe for this Ki Ka Ku bun.
Pink steamed buns (Ki Ka Ku) 喜板
** makes about 30pcs
Glutinous rice flour 250g
All purpose flour 300g
Caster sugar 150g (you may increase, if you want sweeter)
Cooking oil 100g (1/2 cup)
Yeast 1 ½ tsp
Water 240g
A drop of red colouring

Banana leaves (soften in hot water, cut into round shape)

1. Mix all ingredients in a mixing bowl, knead until soft and smooth.
2. Divide dough to equal portion (about 40g), shape into small round ball. Grease your hand with some cooking oil, place small round ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
3. Cover with cling film and rest for 1hour
4. Steam over hot boiling water for 15mins or until cooked.

Happy Cooking !!

Saturday, August 21, 2010

Mizi Shabu Shabu @ Bandar Puteri Puchong

Last year my daughter Jeslyn had her Birthday dinner in Fullhouse and this year my daughter choosed to go her favourite steamboat (shabu shabu) restaurant in Puchong for her Birthday dinner.

This is not like any ordinary steamboat buffet place. You have to order in set meal and side dishes and they will charge you accordingly.

My kids like to eat here because they have the opportunity to cook by themselves with their own pot of soup. It's more hygenic too.

they have very nice chili and soy dipping sauce(mixture sesame, peanut chunks, spring onions and soy sauce is really nice)

boil the soup with high heat, then change to low heat and continue enjoy..

this is the standard ingredients for every person.

I can't show you other set meals (they have beef, chicken, pork lamb, fish&etc), because we only like to order beef set. Take a piece of this thin slice of beef and dip in hot soup for few seconds, fresh and good, yummy.

This was a yummy bowl prepared by my kid Lucas..

Desmond very satified with this meal, even without two teeth, hahaha!!

Her birthday ended by cutting Birthday cake at home..

Mizi Shabu Shabu
No 17, Jln Puteri 2/5
Bdr Puteri, 47100 Puchong.

Thursday, August 19, 2010

Mamak chicken curry with yellow glutinous rice

I have bookmarked this Mamak chicken curry (Mamak is a term used in Malaysia to describe the Indian Tamil Muslim community and culture) long time ago, finally I got a chance to try it out yesterday. I also cooked yellow glutinous rice to serve with this chicken curry, very similar like those in baby full-month package.

Mamak chicken curry with yellow glutinous rice
No wonder Suhaina@ My Singapore kitchen said this is a best Mamak chicken, she adapted recipe from Pete. My kids love this curry very much especially Desmond who doesn't take too spicy curry, this mild curry just perfect for him. He make this order to me a least once in a week.

Mamak chicken curry with yellow glutinous rice

To serve with Yellow glutinous rice (steamed rice with turmeric), also a good choice!

Mamak chicken curry with yellow glutinous rice

Thanks to Pete for kind sharing this yummy recipe, this Mamak chicken curry can anytime compete with those selling in outside Mamak stalls. Simply delicious !! Yellow glutinous rice adapted from Flavours Food Magazine.
Mamak chicken curry with yellow glutinous rice(printable recipe)*serve 6

Yellow glutinous rice

500g glutinous rice
100g rice
1tbsp turmeric powder
1 pc tamarind peel (asam keping)
1tsp salt or to taste
250ml coconut milk

1. Soak rice in just enough water to cover, along with turmeric powder and tamarind peel for 4hours.
2. Drain and rinse once.
3. Steam the rice over high heat for about 30mins (without adding water).
4. Stir salt till dissolved in coconut water, and add to the just cooked rice, mix and stir well.
5. Steam the rice again over high heat for another 10mins.

Mamak Chicken Curry

½ bird of chicken, cut into bite size
1 and ½ cup coconut milk
2 and ½ tbsp curry powder (meat type)
1tbsp coriander powder (serbuk ketumbar)
1tsp red chili powder
4pcs Cloves
1/2pc Cinnamon
1pc Star anise
5pcs Cardamom (buah pelage)
2 large onions
2 lemongrass
3 cloves garlic
1/2'” ginger
3 sprigs curry leaves
2 potatoes, cut into bite size
1 and ½ tsp salt or to taste
1tsp sugar
3tbsp of cooking oil
1 cup water

1. Combine curry powder,chili powder and coriander powder with little water to form a paste, set aside.
2. Blend onion, lemongrass, garlic and ginger with little water to form a paste, set aside.
3. Heat oil in a wok, add blended onion paste, stir fry till nice aroma.
4. Add in star anise, cardamom, cinnamon, clove and curry leaves, continue stir fry till fragrant.
5. Add in curry and coriander paste, pour in coconut water and water, bring to boil.
6. Put in chicken pieces and potato, stir to mix well, cook about 30mins or till chicken is cooked.
7. Seasoning with salt and sugar.
8. Dish out, serve with yellow glutinous rice, or steamed rice, or chapatti.

I going to submit this post to 3hungrytummies "Muhibbah Malaysia Monday"..
Happy Cooking !!

Wednesday, August 18, 2010

Banana cake

There is nothing better to enjoy a slice of banana cake (maybe more) in a lazy afternoon tea.

banana cake

I was try to use my new toy (KA mixer) to make this banana cake, but i realized that a simple hand mixer is more convenience when you prepare a small cake like this, hehehe..

Banana Cake
*makes 1 loaf tin 21.5cm x 11.5cm
(printable recipe)

125g butter
70g sugar
2 eggs (large)
125g cake flour
1/2tsp vanilla essence
1tsp of double action baking powder
150g mashed banana

1. Sift cake flour and baking powder in a bowl.
2. Beat butter with the sugar until pale and fluffy.
3. Add in egg one at a time, add in vanilla, mixing well.
4. Fold in flour and mashed banana, combine well.
5. Pour cake mixture into cake tin.
6. Bake in pre-heated oven at 180C for 30mins or skewer come out clean.

banana cake

Happy Baking !!

Monday, August 16, 2010

Daging Bakar (Roasted turmeric beef) and Air Asam, 2nd Merderka meal

I’m planning to cook Tunku’s (Father of Malaysia) favourite dishes in conjunction to this Merderka (Independence) month. The 1st Merderka meal “ Ayam Golek” was dedicated to Rebecca a.k.a Chow and Chatter. This is the 2nd Merderka meal, Daging Bakar (roasted turmeric beef) and Air Asam (red chili and lime dipping sauce), these are Tunku’s favourite dish too.

Daging Bakar (Roasted turmeric beef) and Air Asam
He likes to enjoy this Daging bakar with Yorkshire pudding, I have found a recipe, will try out and share with your later.

Daging Bakar (Roasted turmeric beef) and Air Asam

Enjoy this roasted beef with Air Asam (red chili and lime dipping sauce), simply delicious!
Daging Bakar (Roasted turmeric beef) and Air Asam
Recipe was adapted from Flavours Food Magazine Aug 2003.

Daging Bakar (roasted turmeric beef)
(printable recipe)

600g beef tenderloin

Marinade ingredients:-
100ml thick coconut milk
1tsp turmeric powder
1tbsp brown sugar
1tsp salt or to taste

1. Prick meat all over with a fork or skewer and season with marinade ingredients for 30mins.
2. Roast in a preheated oven at 180c until cooked to desired doneness.
3. Serve, sliced, with Air Asam (red chili and lime dipping sauce) on the side

Air Asam (red chili and lime dipping sauce)
2 red chillies, slit and sliced
1 big onion, skinned, halved and sliced
1-2 tsp roasted and ground belacan (dried shrimp paste)
2 limes, strained juice only
1-2 tsp sugar
1/2tsp salt

1. Put all ingredients in a mixing bowl and “knead” with the fingers until well incorporated.
2. Serve with Daging Bakar or Ayam Golek or Fried chicken.

Happy Cooking !!

Saturday, August 14, 2010

She turns sweet 13 today, and my new toy !!

My daughter Jeslyn turns 13 today, I baked her a Birthday cake, her favourite chocolate cake..
fest chocolate cake

Since I'm poor in cake decoration, I just use her favourite chocolate "Ferrero Rocher" to decorate her birthday cake

fest chocolate cake
I was adapted recipe from aunty Yochana with minor changes. My daughter love this chocolate cake very much.

Fest Chocolate cake(7” round cake tin)
(printable recipe)

100 gm. Butter or Margarine
125 gm. sugar
3 egg yolks
2 egg white
30 gm. sugar
125 gm. evaporated milk
40 gm. fresh cream (unwhipped)
100 gm. cake flour
1/2 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
20 gm. cocoa powder
90 gm. sponge mix / optima flour

Frosting250 gm. chopped chocolate
200 gm. fresh cream
1 tsp. butter
10 gm. Milo or cocoa powder
• Microwave all these ingredients together and stir till smooth

1. Sift cake flour, baking powder, soda and cocoa powder together, set aside.
2. Beat butter and sugar (125g) till creamy, add egg yolk one at a time.
3. Add in milk and fresh cream, mix till well combined.
4. Whisk egg white with sugar (30gm) till fluffy.
5. Mix flour mixture (1) and butter mixture(3) together, add in sponge mix flour.
6. Take 1/3 of egg white mixture, use a hand whisk to stir with flour mixture (5) till combine.
7. Fold in the balance egg white mixture till well combined.
8. Pour into cake tin, bake at pre-heated oven at 180c for about 50mins or till cake is cooked.

To assemble:
Slice cake into 3 layers and sandwich them together with the chocolate frosting, decorate as per desired (Do not chill in the fridge,because it will turned hard)
Happy Birthday to my sweet girl !!

fest chocolate cake
My New Toy !!
Yesterday my husband brought back a new toy all the way from Singapore for me, a red Kitchenaid mixer KSM150, Thank you so much my dear...
I also like to Thanks to Huey Bing ( a reader from SG ) so kind informed me where to get a resonable price of KA mixer in SG.
my new toy

my new toy
I can't wait to try out my new toy... Happy Baking !!
Wish all of you have a nice weekend !!

Friday, August 13, 2010

Stir-fried butter sauce prawns

This is my kid's favourite prawn dish especially Lucas.

Stir-fried butter sauce prawns

He likes to lick the prawn shells before removing the shells, then dip the peeled prawns with the butter sauce, YUMMY!!

Stir-fried butter sauce prawns

Stir-fried butter sauce prawns
(printable recipe)

500g medium prawns
Enough oil for deep-frying

2tbsp butter
150ml Evaporated milk
5 sprigs curry leaves
3 small chilies, cut into small pieces
5 cloves garlic, chopped

1/2tsp sugar
1/2tsp salt

1. Wash prawns well and drain. Keep shells intact. Season prawns with light soy sauce and pepper and marinate for 30mins.
2. Heat enough oil until hot. Deep-fry prawns until cooked. Remove and drain from oil.
3. Melt butter in a heated wok/pan, add in chopped garlic, curry leaves and chili, stir fry till fragrant.
4. Add in deep-fried prawns and milk, seasoning with salt and sugar, quickly stir to mix with the sauce, turn off the heat (Do not over cooked, not more than 1min).
5. Dish out, serve with rice or Mantou (Chinese bread).

Stir-fried butter sauce prawns

Happy Cooking !!

Wednesday, August 11, 2010

Homemade chicken burger

I just enjoyed this yummy homemade chicken burger this morning.

Homemade chicken burger

I baked these burger buns yesterday, it still maintain the softness till this morning.
Homemade chicken burger

Homemade chicken burger
I even made my own chicken patties
Homemade chicken burger
Here is the recipe, this time I made the burger bun using two method-au Lait and water roux after I saw Moon made this way. The buns still soft even I kept till the next day.

Homemade Chicken Burger
(printable recipe)
Chicken patty
500g minced chicken
1 onion, finely chopped
3tbsp fresh breadcrumbs
3tbsp fresh milk
1/4tsp white pepper powder
1/4tsp black pepper powder
1/4tsp chicken stock powder
1tsp salt or to taste

plain flour - enough for coating
1 egg - lightly beaten
Fresh breadcrumbs - enough for coating

1. Mix fresh breadcrumbs and milk in a mixing bowl, set aside for few minutes.
2. Fry the onions till soft, and mix into minced chicken.
3. Add the rest of ingredients and seasoning, mix till well combine, form into patties.
4. One by one, dip patties in plain flour, next coat in beaten eggs, then transfer to breadcrumbs and coat thoroughly.
5. Pan frying with little oil until golden brown on both sides. Drain on paper towels.

Burger buns (combine au Lait and water roux method)

"Water roux starter" method:-

50g High protein flour/bread flour
250g water

1. Combine water and flour in a saucepan, cook over low flame and keep stirring till become thicken and no lumps left, the texture is something like baby porridge.
2. Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after completely cooling down for later use.

Burger dough (combine au Lait and water roux method):-

450g High protein flour/bread flour
55g sugar
1/2tsp salt
170g fresh milk (cold)
40g egg white (from 1 large egg)
1 and ½ tsp yeast
50g butter (soften in room temp)
100 water roux starter

Some poppy seeds
1 egg (egg wash)

1. Put all the ingredients except butter in a mixing bowl, knead until become a smooth dough.
2. Add in butter, and knead till smooth and elastic, takes about 10mins.
3. Let it proof for 60mins in a clean bowl cover with cling wrap.
4. Remove dough from the bowl, punch out the air, equally divide into smooth round shape, rest for another 20mins.
5. Apply egg wash and sprinkle some poppy seeds.
6. Bake at a pre-heated oven at 180c for 25mins.

Happy Baking !!

Monday, August 9, 2010

Ayam Golek (Spiced chicken with coconut milk) , 1st guest post, Merderka meal 1

I’m actually planning to cook Bapa Malaysia (Father of Malaysia) Tunku Abdul Rahman’s favourite dishes in this month since we are celebrating Merderka (Independence Day). I was invited by Rebecca (Chow and Chatter) to write a guest post, I just couldn’t believe and so excited. I would like to dedicate my 1st Merderka meal and 1st guest post to Chow and Chatter (Rebecca), please check out this recipe in her lovely blog. Thanks again to Rebecca for allowing me to guest post on her wonderful blog.

Ayam Golek (Spiced chicken with coconut milk)

Happy blogging !!

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