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

Tuesday, December 24, 2013

Raspberries Clafoutis 覆盆子布丁蛋糕

Clafoutis, is a baked French dessert of fruit, traditionally using black cherries, arranged in a buttered dish and covered with a thick flan (like batter), and once baked, dusted with powdered sugar. I baked this few weeks ago but i used some very fresh raspberries.

Monday, December 23, 2013

Pink steamed glutinous rice buns, soda method (Ki Ka Ku) 喜粄 (苏打汽水), Dongzhi giveaway result

Before I used 福  "Fu" stamp to stamping on the smiling old fashioned steamed sponge cake, actually I used Xi 喜 to stamping on this pink steamed glutinous rice buns. This is not my first time made this pink KiKaKu (this is how Hokkien called this kueh) but this version is with additional of soda drink.

Friday, December 20, 2013

Peach Tangyuan 仙桃汤圆 Glutinous rice balls (steamed method)

I just like to make something difference from the usual Tang yuan (glutinous rice balls) , this Tang Yuan shape it to look like a peach, filling is red bean paste, and using steaming method instead of cooking in the sweet soup. Anyway, it still tasted like normal Tang Yuan or I would say it close to muachi..Chinese people like Peach or 仙桃 as it means Longevity长寿 and Prosperity幸福.

Thursday, December 19, 2013

Chinese Style Prawn Fritters 炸虾饼

This is one of the snack that I like to buy from those Chinese auntie who selling deep fried stuffs like fried banana, fried sweet potato & etc. It is similar to Malay's cucur udang. A thin batter swirl on a Chinese ladle, place few fresh prawns on top then deep fry it. It is best to enjoy by dipping into chili sauce.

Tuesday, December 17, 2013

Braised Stewed Pork Ribs Meehoon (rice vermicelli) 红焼排骨米粉

My mom used to cook this version of traditional Hokkien braised stewed pork ribs meehoon (rice vermicelli)  when we were young. I love this simple and great taste of braised meehoon, by simply pour a canned of stewed pork ribs 红焼排骨 or pork belly (much oily than use pork ribs) into meehoon, don't need to add much seasonings.

Monday, December 16, 2013

Fraisier Eclairs (Eclairs with Pistachio White Chocolate Ganache and Strawberry) 闪电泡芙

An éclair is an oblong French's pastry made with choux dough filled with cream.The word comes from French éclair 'flash of lightning', that's why Chinese also named as 闪电泡芙. And a traditional Fraisier is crème mousseline (pastry cream with extra butter) and strawberries sandwiched between two sheets of heavily imbibed sponge (genoise) cake, you can read more here. When Fraisier and Éclair combine together, it became an awesome pastry !!
When I read this post talking about Christophe Adam (a French patissier who specialises in eclairs) creation of Fraisier Eclairs, I immediately decided to create this pastry at home.

Sunday, December 15, 2013

Asahiyama Zoo 旭山動物園, Hokkaido 北海道 2013

My son Desmond has been chasing me to update this post, his favourite place of Asahiyama Zoo at Hokkaido. This zoo is beautiful and fun, even my mother also really impressed with this zoo. We purchased the JR Asahiyama Zoo Pass which included return train tickets from Sapporo to Asahikawa, bus ticket transfer from Asahikawa to Asahiyama Zoo and also tickets enter to Zoo, valid for 4days, it was a kind of good deal. You may refer to more details here.

Friday, December 13, 2013

Dongzhi festival giveaway 冬至送礼, Tang Yuan 湯圓 (Glutinous rice balls)

Chinese always say 冬至大过年 (Dongzhi festival is more important than Lunar New Year) and after celebrated Dongzhi, soon we will be celebrating Lunar New Year. One of food must have during Dongzhi festival is making Tang Yuan 湯圓 or glutinous rice balls, which symbolize reunion. Last year I celebrated Dongzhi festival together with few blogger friends at my house. This year I have no plan for any big celebration, will just make some sweet and salty Tang Yuan on 22nd Dec 2013 of Dongzhi day. Last year I had giveaway on CNY celebration, but this year I would like to giveaway few small gifts during this prosperity of Dongzhi festival.

Thursday, December 12, 2013

Hong Kong Style Swiss Chicken Wings 瑞士汁雞翼

Hong Kong Style Swiss chicken wings 瑞士汁雞翼 is a popular dish in Hong Kong but I missed to try out this dish during my visit to Hong Kong last time. Anyway, I tried out this dish the other day, it was succulent and delicious (enjoy it while hot, when turned cooled, it tasted hard ). This dish name called  瑞士汁雞翼 not because it came from Switzerland (瑞士 in Chinese). According to here, In 1860, there’s a HK style Western restaurant called Tai Ping Koon Restaurant (太平館餐廳).  The founder invented a sweet soy type of wings.  A tourist tried it and adored it.  He asked the waiter about the name of the dish.  The waiter’s reply was “Sweet Wings…”.  Due to confusion of Chinglish, the tourist mistaken it as “Swiss Wings”.  Therefore, the funny name has since lasted until the modern days.

Monday, December 9, 2013

Florentine Cookies 佛罗伦萨饼干

The other day my friend mentioned to me that she is going to make Florentine cookies for the coming CNY. I have never heard of this cookie before, after googled then I only know Florentine biscuit is an Italian pastry made from setting nuts and candied cherries into a caramel disc, which is then often coated on the bottom with chocolate. Other types of candied fruit are used as well.
Since I still have some leftover nuts and dried cranberries, so I quickly use it to make this cookie.

Friday, December 6, 2013

Matcha Tiramisu 抹茶提拉米苏

We bought many matcha flavour of KitKat from Hokkaido, so far we have yet to find this matcha KitKat at the supermarket here, the usual one only chocolate flavour. I hide few boxes of this matcha KitKat in the refrigerator as I wanting to use it to decorate this matcha Tiramisu. After kept for almost 2 months, I can't kept it any longer because my kids already found the kitkat, so I have to quickly put into action before they steal it ^_^.

Thursday, December 5, 2013

Tafu Berontak (Deep fried Stuffed Tofu Puff with Cabbage) 包菜酿豆卜

I am almost forgotten to share with you this recipe which I learnt from a pakcik (uncle) during Bali trip. This deep fried stuffed tofu puff is one of the item from "gorengang"- it means fried things in Indonesia which cover wide range of crispy goodies, e.g pisang goring (fried banana), ubi goring (fried sweet potato), and etc...

Tuesday, December 3, 2013

Klang Claypot Bak Kut Teh (Pork Ribs Tea) 吧生瓦煲肉骨茶

On the past few days, no sunlight and almost raining everyday. I was busy with running in and out with wet laundry. I even have to sent our daily clothes to outside laundry. I was thinking to buy a dryer but after knew the electricity bill going to increase by Jan 2014, i think I have to drop this idea. So I have no mood to bake or cook any new foods in this kind of weather, Xian!
Anyway, I try to dig out some old photos and recipes, one of the recipe is this Bak Kut Teh (pork ribs simmered in mixed herbs and spices broth ) which I had cooked it few months ago. Also this time i cooked Bak Kut Teh from the scratch..

Sunday, December 1, 2013

Revisit to Ho Chi Minh Vietnam, Nov 2013 (Part 2)

War Remnants museum, is a place to understand how Vietnamese peoples went through during Vietnam war.

Friday, November 29, 2013

Fresh Vietnamese Spring Rolls (Goi Guon) 越南春卷

We like deep fried Vietnamese spring rolls but sometime I also prepare fresh type like this, it is refreshing and healthy!

Thursday, November 28, 2013

Cranachan (traditional Scottish dessert) 传统苏格兰甜点

Cranachan, is a traditional Scottish dessert, made from a mixture of whipped cream, whisky, honey, and fresh raspberries, with toasted oatmeal. I have never been to Scotland and never try this dessert before. I found this dessert when I try to find a recipe to use up some oats that have keeping for too long. My family don't consume much oats, I will buy when there is a need arise..

Monday, November 25, 2013

Crème Caramel 原味布丁

The first time I tasted crème caramel not in anywhere else but in Ho Chi Minh at Pho 24 shop. Vietnam's food is very much influenced by French, you even able to find this crème caramel selling at market. Anyway, it took me long enough to make this yummy dessert at home.

Sunday, November 24, 2013

Revisit to Ho Chi Minh Vietnam, Nov 2013 (Part 1)

I was thinking to make this trip into one post, after working for 2 days for several hours to sort out the photos and collage the pictures, I still couldn't squeeze into one post, so I have to break into two parts.

Friday, November 22, 2013

Xia Long Bao / Soup Dumplings 小笼包

The other day I watched a TV food show talked about the famous Taiwan Ding Tai Fung soup dumpling or Xia Long Bao, interesting to know that one dumpling's weight must be exact 21g (skin 5g and filling 16g), and requires 18pleats, because it is supposed to look like a chrysanthemum flower.  So I took this challenge and try to make this dumplings at home and followed to Ding Tai Fung standard, but it was a failed attempted. I can't achieved the 18 pleats (got about 12-13pleats) and no soup from the dumplings. Then I checked with my friend Jane (she also made this dumplings before), she told me that I have to add the stock jelly then only can have soup. I tried to googled for a recipe that closer to Ding Tai Fung, luckily I manage to found one.

Wednesday, November 20, 2013

Vietnamese Pumpkin flowers stuffed with prawn (bong bi don thit) 越式酿南瓜花

I tried to order this stuffed pumpkin flowers with prawn when we were taking dinner at one of the restaurant at Ho Chi Minh but it was out of stock. Before return home, I was happy to find this edible pumpkin flowers at a wet market nearby hotel, so I brought back some to try out.

Tuesday, November 19, 2013

Ji Dan Gao / Old fashioned steamed egg sponge cake (开口笑@传统鸡蛋糕)

Last week I just re-visit to Ho Chi Minh Vietnam, this time I brought my kids and mother along. It was a short trip, our main purpose was to cari makan (explore their nice foods) and walk around this French influence's city (I will update a post about this trip later). Earlier I saw few bloggers having this type of old fashioned stamps ( a small wood piece crafted with Chinese prosperity word like 福 (Fu- blessing) and 喜 (Xi - happiness). I am glad that I managed to found these stamps from Ben Than market at Ho Chi Minh.  So I quickly made few traditional cakes so I can use this stamp to chop here and there ^_^.. One of them was this old fashioned steamed egg sponge cake, I was so glad to see this smiling cake, so perfect to chop with 福 (Fu- blessing) stamp.

Friday, November 8, 2013

Banh Xeo (Vietnamese Crepes) 越南煎饼

After I made the Vietnamese Bo La Lot, I used the leftover bean sprouts and herbs to make another Vietnamese cuisine Banh Xeo. Banh Xeo is a Vietnamese savoury crepes that stuffed with meat, bean sprouts and herbs. A lot of peoples thought the crepes is a egg crepe, actually the crepes is made with rice flour and colour with turmeric powder but no egg is added. The first time I had this was at Quan An Ngon, Ho Chi Minh Vietnam.

Wednesday, November 6, 2013

Chocolate Banana Pound Cake 巧克力香蕉磅蛋糕

When I was reading a cookbook, I saw this  chocolate pound cake recipe that contains of banana, chocolate chips and walnuts, I know this must be a nice cake. And this cake really not disappointed me..

Monday, November 4, 2013

Kai Loog Keuy / Thai Son-in-law eggs

I had this dish at a Thai restaurant on the other day. I was curious the funny name then I asked the waiter why this dish has such funny name called Son-in-law eggs, but he couldn't tell me an answer.
After I google, according to here, this little deep-fried, savoury egg dish is traditionally cooked by Thai mothers for their soon-to-be son-in-laws as a grave warning that if they decide to get a little promiscuous with their beloved daughters, their precious gems will end up boiled, deep-fried and served with sweet sauce. Thai's mothers are cute and creative right ^_^
This is a great way to get rid of leftover boiled eggs, the sweet and sour pour over fried eggs, kids especially love them.

Sunday, November 3, 2013

Santouka Ramen 山頭火拉麵, Hokkaido 北海道 2013

Finally I have found a bowl of my favourite ramen at Santouka Ramen located at Asahikawa. A bowl of rich but not greasy (I think Chinese best describe my feeling 濃而不腻 ) (but in their website they said the soup is mild, maybe for Japanese standard their type of soup is considered mild), pearl-colored Tonkotsu soup (soup derived from pork bones) . I didn't appreciate very rich and sticky soup base until both lips can stick together, example a bowl of ramen we had in JR Kyoto station.

Friday, November 1, 2013

Lookchoop (Thai Mung Bean Marzipan) 泰国王室小甜点

After last visit to Bangkok, I have been wanting to make this Thai dessert- Look Choop..Finally I spent about 4hrs to make it happened ! According to here, Look Choop was a Thai dessert that originated in the royal palaces of ancient Siam. Each of Look Choop shaped into mini size of fruits or vegetables and painted colourfully, as it was important that foods look attractive and draw the attention from royal members. I had this Thai dessert when I was a kid, can't remember who went to Hat Yai and brought back this for us.

Wednesday, October 30, 2013

Chinese Spareribs with shallots 紅葱烤排

When I flipping through a new cookbook that I bought recently, the chopped shallots sprinkle on top a braised spareribs photo was attracted me. I have no regret to try out this recipe, it was very flavourful with melted shallots (braised with a lot of shallots) mix with the soy sauce mixture, juicy , tender, and we especially love the chopped shallots on top, it gave extra spiciness and aroma to the ribs, yum yum !

Monday, October 28, 2013

Japanese Taco rice (タコライス, takoraisu)

My son requested me to make Taco, while I searching for a recipe, and I found this special Japanese Taco rice (according to Wikipedia, Taco rice is a popular meal in Okinawa Japan, read more here).
And my son was enjoyed this rice very much, and temporary he has forgotten the real Taco ^_^

Friday, October 25, 2013

No Knead Artisan Bread 免捏乡村面包

When I saw this title with No Knead bread, I feel excited to try it out.

Thursday, October 24, 2013

Pad Thai (Thai style fried rice noodles)

Finally I took out a packet of dried rice noodles that have been sitting for too long in the pantry. It was brought back from last Bangkok trip. Since it still looks good (can't see the expiry date), so no think twice, I quickly cook this popular Thai style fried rice noodles- Pad Thai.

Wednesday, October 23, 2013

Fall Foliage at Sounkyo 層雲峡 (Daisetsuzan National Park), chair lift , Hokkaido 北海道 2013 (Part 2)

Ok, now come to 2nd part of Fall Foliage at Sounkyo. After took the ropeway, we continue to take chair lift which brought us to summit of mount Kurodake (1984 metres). The chair lift itself look quite scary right ? actually don't need to scare the height, it was very close to the ground. And we have very nice view of the difference colour of leaves through out the journey to the summit.

Tuesday, October 22, 2013

Japanese rice burger 日本米饭汉堡

We have never try a rice burger before, until recently we tried a nice rice burger at the Asahiyama Zoo Hokkaido. It was quite a late lunch, we bought some hotdog and ice-cream from a small shop located inside the zoo. My son Desmond didn't want the hotdog, so he ordered a rice burger. After he tasted, he told me the rice burger was very nice. Even we all had finished the hotdog, we still rushed to buy few rice burger to try out, and agreed it was yummy !

Monday, October 21, 2013

Hainanese Chicken Chop 海南雞扒

From what I know, Hainanese chicken chop was invented by Hainanese people who worked for the English people during the British colonisation era. Hainanese people put Eastern touch to this Western cuisine, like example marinate chicken meat with soy sauce & etc. My version of Hainanese chicken chop was inspired by a very old restaurant located at Port Klang where they served good Hainanese chicken chop, roti bakar, Hailam mee and etc.

Friday, October 18, 2013

Bo La Lot ( Vietnamese Grilled Lemongrass Beef wrapped in Wild Betel Leaf)

Sometime i feel my kitchen is like International café, I cook Chinese, Japanese, Malay, India, Thai, Vietnam, Italian & etc..I am especially like to cook those dishes that I have tasted in a restaurant or foods that I tasted while travelling. I have been cooking few Thai dishes and Vietnamese dishes, hopefully I can post it up soonest since my memory still fresh. I first tasted Bo La Lot was at the Ben Tahn market . The other day when I tried to clean up some of the wild betel leaves wildly spread at the backyard, perfect timing to try this Bo La Lot (Vietnamese Grilled Lemongrass Beef wrapped in Betel Leaf)).

Thursday, October 17, 2013

Fall Foliage at Sounkyo 層雲峡 (Daisetsuzan National Park), ropeway , Hokkaido 北海道 2013 (Part 1)

The main aim of the trip to Sapporo was to bring my mother to see autumn colours. When we were at Sapporo, there was not much colours to see since it was still at early stage of autumn, you may check here for the autumn colour report. We have to go northern part at Sounkyo to see the colours. When we saw the beautiful colours, the long hours (90mins by train, 120mins by bus) spent to travel here, it was too worth it!!

Wednesday, October 16, 2013

Kinpiragobo (Crispy burdock root) 曰式炒牛蒡

My mother and I love this Kinpiragobo (Crispy burdock root 牛蒡) , this side dish was serving at the breakfast buffet counter at the hotel at Sapporo. The burdock tasted crispy, sweet and salty, perfect to go with plain steamed white rice or porridge. Next time I can cook this simple dish for my mother to try out.

Tuesday, October 15, 2013

Simple Home-style tofu, and how to remove tofu from the box

Earlier I have problem to remove a perfect tofu from the box. After I learnt a new way, I am glad to see the tofu perfectly removed from the box for every attempted.

Monday, October 14, 2013

Easy Castella Cake (cold eggs method) 蜂蜜长崎蛋糕 (冷全蛋打发)

I was accidently broken four eggs when I tried to close the fridge door on last weekend. Then I asked to Jane what to do with these four eggs, then Jane suggested me to make a castella cake since she just done one. I recalled a castella recipe that shared by Helena earlier, so I immediately make it. But i can't use her method which using separation of eggs since four eggs were mixed up together. So i use back the cold eggs method (you can refer to orange sponge cupcake) . To my surprise, this easy castella recipe yield very nice cake, light, moist, little QQ texture (texture like cross between sponge cake and bread), very nice honey aroma, no oil and no SP or ovalette is added.

Friday, October 11, 2013

Japanese Curry Buns 日式咖喱面包

Curry bun is a very popular bun in Japan, you can get them in any supermarket or 7 eleven. We bought some to try during the trip, and it was good. I realized that Japanese like to coat bread crumbs in many of their foods ^_^

Thursday, October 10, 2013

Clock Tower 時計台, Former Hokkaido Government Office Building, Bento & Meal, Hokkaido 北海道 2013

Since my memory still fresh, I have to quickly update about the Japan trip, we went to Tokyo then Hokkaido. The whole trip it was planned by me, total 6 family members, from the ticket booking, trip itinerary, hotels, transport & foods. I think I can apply for a travel agent job ^_^ . I was tried to cover all individual's requirement, like my mother wanted to see autumn colour, my son wanted to go zoo, my daughter wanted to try macarons, and I want to try all good foods from Kobe beef, kaiseki dinner, ramen, and crab meal..All requirements were fulfilled without failed. Lets check my first post here!

Wednesday, October 9, 2013

Mapo Tofu (Spicy Chili Tofu with minced meat) 麻婆豆腐

Mapo Tofu is a famous Chinese traditional tofu dish. A famous Szechuan dish, roughly translated as "pockmarked grandmother beancurd", named for the old woman who supposedly invented the dish.

Monday, October 7, 2013

Japanese Salt Grilled Eryngii Mushrooms (Kinoko no shioyaki) 日式盐烧杏鲍菇

Just back from Japan trip (Tokyo & Hokkaido), and we had a wonderful trip with good foods and enjoyed the fall foliage at Sounkyo Gorge. While I still sorting out the thousand of photos taken, today I cooked this mushroom as one of the dish widely served during autumn in Japan, I refer to the information provided here.

Saturday, October 5, 2013

Campo de' Fiori market 菜市場, Rome Italy 2013 羅馬意大利自由行

On the last day at Roma / Rome, since we still have time in the morning, we visit another market - Campo de Fiori . I remembered Terri mentioned about this market in her Italy travel post but she missed to make a trip here. So I went there on behalf of her ^_^. Anyway, this market is smaller than Mercato Centrale at Firenze/Florence, and it is located at a open space

Friday, October 4, 2013

Mercato Centrale 中央菜市場, Firenze / Florence Italy 2013 佛羅倫斯 意大利自由行

I like to walk through pasar "market " whenever I visit a country, a best place to get the fresh local ingredients. Mercato Centrale is a old market since 1874..

Wednesday, October 2, 2013

Piazzale Michelangelo 廣場, Firenze / Florence Italy 2013 佛羅倫斯 意大利自由行

Oh, if you have a chance to visit Firenze / Florence, don't forgot to visit Piazzale Michelangelo, they have the most beautiful panorama view of Firenze city ! furthermore, you don't need to pay a single cent to view this awesome view..And remind me of the popular Hong Kong drama " 衝上雲霄1 ".

Monday, September 30, 2013

Cinque Terre 五漁村 (Vernazza, Manarola) , Italy 2013 意大利自由行

After Riomaggiore, we have to somehow skip Corniglia (due to train schedule & availability) , but proceed to 3rd train stop at Vernazza.

Saturday, September 28, 2013

Cinque Terre 五漁村 (Monterosso, Riomaggiore) , Italy 2013 意大利自由行

I didn't know Cinque Terre (CT) until I read Terri (A Daily Obsession) 's Italy travel post. And I know I must visit this beautiful fishing villages along the rugged coast of north-west Italy. What I planned was staying at Florence but make a day trip to CT. At the same time, we also can stop at Pisa since train to La Spezia Centrale also pass by Pisa.

Friday, September 27, 2013

Pisa 比薩斜塔, Italy 2013 意大利自由行

At first I was thinking to skip Pisa but last minutes we decided to stop by this small city while we heading to CT.  I afraid later I will regret not visit this world's famous leaning tower ^_^. It took less than an hour train ride from Firenze.

Tuesday, September 24, 2013

Japanese Salted Salmon Croquettes 塩鮭可乐饼, and more home cooked Japanese dishes

Beside Nasi Lemak and Chinese dishes, another cuisine I cooked the most is Japanese dishes because my family members are also Japanese food lover..I cooked this Japanese Salted Salmon Croquette (mashed potato and other ingredients roll in breadcrumbs and fried) few months back, after I learnt how to prepare Japanese salted salmon..And also check below for many Japanese dishes that I have been prepared at home..
*after this post, I will be away again, this time I bring my mother to fullfill her dream to see Autumn leaves in Japan..I have prepared few scheduled posts about the Italy trip, feel free to check later ya..See you soon and take good care..

Monday, September 23, 2013

Mooncake Cookies 香化饼 (公仔饼)

When you have leftover mooncake's pastry ingredients, what to do with them? Try to use them to make this old fashioned of mooncake cookies. When I was young, I ate this cookie more than the mooncake with filling as this cookie was cheaper..
Blog Widget by LinkWithin