Friday, December 16, 2016
Wednesday, November 23, 2016
melt-in-mouth pineapple tarts is one my family top choice of CNY cookies especially my younger sister who is super love my pineapple tarts. But I always have to make this cookies very last minutes as the tarts will get bad less than 2 weeks. Partly due to low sugar and no preservatives are added. Recently i learnt two tips on how to make the jam preserved longer with natural ingredients.
Monday, November 21, 2016
Sunday, November 20, 2016
Saturday, November 19, 2016
Wednesday, November 9, 2016
Monday, November 7, 2016
natural yeast, now i could enjoying homebaked sourdough bread at home which is healthy as no sugar and oil are added, simply use flour, water and salt (good to consume by diabetes patient). After made quite a number of sourdough breads, now i start to understand how to control the sourness of this bread, so my family also started to accept this type of healthy bread.
Saturday, October 29, 2016
natural yeast ready, first i removed some to make this Pita bread. I am so glad that the bread nicely puffed and has big pocket that we can fill up with anything, roast meat, pulled pork, vegetables, pickled vegetables and etc. My chidlren also like to spread with Nutella and banana.
Here are the benefits of Sourdough bread:-
Easier to Digest
Blood Glucose Regulation
Better Absorbtion of Vitamins
Better Absorbtion of Minerals
*extracted from a piece of information that my friend forwarded to me
Monday, October 24, 2016
Thursday, October 20, 2016
Thursday, October 13, 2016
Wednesday, September 21, 2016
Thursday, September 15, 2016
Wednesday, September 14, 2016
Jane tried out this recipe and she said the taste is nice and dough also easy to handle, I also immediately try out after her good comment ^_^.
Tuesday, September 13, 2016
Thanks to Marshall Cavendish giving me an opportunity to share my humble recipes in a new cookbook titled " Tasted and Approved" together with few other bloggers. Few of my tasted recipes that some of you requested earlier (via my Instagram @sonianll ) are included in this cookbook that will be published soon. Prior to official cookbook that will be available at the bookstores in Singapore, Malaysia and countries around the region, now you can get special pre-order copy with 20% discount . To place the order, please email to email@example.com. This pre-order offer ends on 10 Oct 2016.
Saturday, September 10, 2016
Friday, August 19, 2016
Tuesday, August 16, 2016
Friday, August 5, 2016
Wednesday, August 3, 2016
Tuesday, August 2, 2016
I am just an ordinary Hokkien gal who grew up in Selangor in the 70s. Back then, our home kitchen is the soul of the family and is a more popular hangout place than kopitiams. I love to help mum prepare her favourite dishes and I usually get the simple chores like chopping garlic and shallots.
As a little girl, I love to play 'masak masak' using empty cans and pretend to cook while my other girlfriends played dress up with paper dolls. I have always been a curious girl and like to ask all sorts of questions about a particular dish especially the ones I like.
Cooking and baking has always been my hobby but I never really got the time to hone this passion as I was busy working and building my own small family, like most working mothers. Despite not having time to cook I still collect recipes from my mother, the vegetable seller, the meat seller, my friends’ mothers, grandmothers, watch TV cooking shows and from recipe books and anyone willing to share. For those where I cannot get the recipes I would be thinking about it day and night and would try to replicate the dish in my mind and add to my recipe collection. I am always fascinated with different taste and texture of food.
My passion was revived when I lost my job some few years ago. As I was spring cleaning my house one day, I came across the little recipe book with all my collection of recipes from many years. My heart skipped as if I have just bumped into my first love after many years.
I've never attended any cooking or baking classes nor learned from any cooking sifu. I like to experiment with recipes on my own and self teach. I am happiest when I see friends and relatives enjoying my cooking. So I started cooking, baking and blogging to inspire the younger generations to eat healthily and live well.
My followers are my best teachers. I love to hear from my followers, be it positive or negative comments. This way, I can be better. Whenever they have any problem I will try to help them solve it despite my limited experience especially in baking. I share their disappointment whenever their cake or bread turns out below expectations but I never stopped improving.
Besides, baking and cooking, hiking is my other love. Whenever I hike at a new place, I always check out the specialities of that area with my hiking friends. As there are a few of us, we can taste more varieties of food.
I hope that by sharing all my simple tried and tested recipes, anyone can cook. And yes, Nasi Lemak has always maintained its top spot on my favourite food list. This is my humble story – Nasi Lemak Lover.
有一天，当我在大扫除时，我看到那些我收集了很多年的食谱，我对烹饪和烘焙的热情复活了 ！我的心，好像在很多年以后和初恋情人重逢般的跳动 ！
任何人都可以开始动手烹饪。 我希望和你们分享我全部简易而且试煮过的食谱。还有啊，我的椰浆饭就时常是我好吃食物排行榜的第一名哦 ！这就是我谦逊的故事 --- 一个爱吃椰浆饭的人。
Sunday, July 10, 2016
Tuesday, June 28, 2016
Saturday, June 25, 2016
Tuesday, June 21, 2016
Thursday, June 16, 2016
Thursday, May 19, 2016
Nian gao or Chinese steamed sticky rice cake with sweet potato and yam then deep dry is one of the most popular snack during or after CNY in old days. When i was young, my mother always prepared this snack for us. My mother only used the simple plain flour batter. But this time i am sharing this recipe using many type of flours to create a crispy crust of Nian Gao. I tried this recipe as it just happened that i have all these flours on hand.
Wednesday, April 27, 2016
What is Korean buttercream flowers? according to this Chinese website, Korean buttercream flowers are derived from the basic Wilton buttercream flower and re-created by Korean housewives. As most of them have no time to take the time consuming Wilton buttercream courses, hence they just used the basic buttercream flowers technique and improved the colour variations and made changes on the nozzles, and created their own version of buttercream flowers.
Thursday, April 21, 2016
Wednesday, April 20, 2016
Thursday, April 14, 2016
Tuesday, April 12, 2016
The challenge of making a chiffon cake using a normal bread loaf pan is how to minimize the shrinkage as there is no tube at the centre like normal chiffon cake pan, to support the cake batter to climb and rise. With my knowledge of baking chiffon cake and sponge cake, i used few methods to minimize the shrinkage of my new creation of baking chiffon cake in a bread loaf pan.
Sunday, April 3, 2016
After baked the very buttery and soft butter bread rolls, immediately i was thinking to use the same recipe to bake into this type of cute olive shape of Japanese sandwich bread buns. And this plain sandwich bun is versatile, you can just fill it with any of your preference filling. You can enjoy this bun during breakfast or serve during lunch.
Saturday, April 2, 2016
Wednesday, March 30, 2016
Monday, March 28, 2016
Toddy version, so nice !! Furthermore you don't need to add yeast or baking powder to make it rise and create crack effect.
Friday, March 25, 2016
Just to record here for my trip to Germany last year...(but sorry, i have no time to write the details..)
All photos posted here are original photo, not edit using any software, so this was the true awesome colours of Germany.
Wednesday, March 23, 2016
I have very long did not bake a Castella cake, since i still have some leftover matcha powder, so use it to make a Castella cake. I still prefer the easy recipe which using cold eggs method and no SP (Ovalette) is added . It turned out nice, moist, not greasy as no oil is added, QQ texture and less sweet.
** These pictures were taken using iphone..
Friday, March 18, 2016
Saturday, March 12, 2016
Loh Hon Chai to enjoy through out the day. But this year, i cook an extra new dish, a Teochew traditional snack called Kwang Chian after i saw a recipe in Chinese newspaper. I have never had this snack before, after tasted it, i just simply like this snack, taro and Chinese five spices nice fragrance, crispy beancurd skin after deep fried, nice aroma of peanuts, yum yum.
Thursday, March 10, 2016
here, shrunk and cracked top. After Dr. Leslie Tay shared his modification version, his beautiful bake is attracting more bakers to try out his recipe.
Friday, March 4, 2016
Wednesday, March 2, 2016
Thursday, February 25, 2016
Thursday, February 18, 2016
Thursday, January 28, 2016
Wednesday, January 27, 2016
Monday, January 25, 2016
Friday, January 22, 2016
chef Maa . Before i can make them, i have to get the cutter first.Later i realized that not just any bear cookie cutter is suitable to make them, some are too short and some are tall.