Tuna Rice

When I feel lazy to cook or husband not at home, I will just cook one meal dish e.g fried rice, savory rice & etc . This tuna rice is just so simple to cook..check it out..


Simple recipe to share:-

1) Wash rice clean, add water and place in rice cooker.
2) Heat olive oil in a wok, saute garlic and ginger (finely chopped), add in chopped onion, cabbages and mixed vege, mix well. Then add in Tuna chunks (type-canned tuna in water ), season with pepper and salt, cook for 1-2 minutes.
3) Add item (2) into rice cooker, add salt, on the rice cooker and cook.
4) Top with Furikake and seaweed, serve hot.

Kreativ Blogger Award

Thank You !!

I would like to thanks 温馨小厨 and Cooking Crave for giving me this Kreativ Blogger Award. This is the first award I got since I started blogging..Thank you so much..

The Kreativ Blogger Award comes with some rules:

1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated

I would like to share my 7 facts about myself :

1. I love to eat Nasi Lemak and all spicy foods.
   
2. I love to eat good foods...so long is good food..
   
3. I start to love baking now..
   
4. I love to read and collect recipe books and food magazine.
   
5. I enjoy travel and love to try out good food when I travel..
6. I like home interiors, kitchenwares, fashion and beauty..
7. And I enjoy blogging..
   

The next seven 'Kreativ Blogger' holders would be..

1. Mia, touching by her love story and creative dishes..
   
2. Bakeling, a very informative and interesting blog, I learn a lot from her blog.
   
3. Nancy Mommy, when I run out of idea what to cook, I will first look recipe in her blog, her recipe is simple, easy to follow and delicious.
4. Colin, impressed with his awesome photos collection.
5. think:tank - she is a very talented young girl...
6. J.O- I enjoy reading her post as she speak loud and clear...she so called 老娘..
7. 星厨房- impressed with her baking skill...

Vietnamese Spring Roll meal

I prepared this Vietnamese spring roll meal for dinner recently, using the spring roll which I brought back from HCM, this was kind of healthy meal because it wrapped with a lot of fresh herbs and vegetables, Teriyaki grilled chicken & etc..

- Fresh basil from my garden, shredded carrot and cucumber, Star fruit slices and limes.

-Blanched Mee hoon (rice Vermicelli) and bean sprout

- Vietnamese Spring roll skin

-Teriyaki grilled chicken

- Vietnamese style of chili sauce (fish sauce, garlic, fresh red chili, sugar, lime juice)

-Fried Spring roll (minced pork marinted with soy sauce, sugar, fish sauce and Chinese wine)

My 1st Chiffon story

Story begins..
I have been looking for a cake recipe which without adding any chemical substance e.g baking powder, cream of tartat & etc, finally I found the Chiffon recipe in Cooking Crave (original recipe from Kitchen Corner). All this while, I don't bother to bake Chiffon cake, due to the bad experiences (dry, a kind of smell & etc) tasted for those Chiffon cakes that I bought from morning market. But, after seeing "Cooking Crave" bake Chiffon w/o adding cream of tartar, just flour, eggs, corn oil and sugar, furthermore it is something difference which you hardly buy from market, a chocolate marble chiffon. So I start to search for a Chiffon cake pan.

-At first, I found this nice cake pan in IKEA, attracted by the heart shape printing, and it seem suitable to bake my 1st Chiffon cake, immediately I bought one. I was so excited and immediately bake my 1st Chiffon cake, when the cake came out from oven, it looked so perfect, few minutes later, it started to shrink and turned out with bad shape, just like two layer of tummies.

- I was so disappointed with this result, so I keep think and think for the whole day to find out the reasons why my Chiffon cake collapsed. At first I thought it was due to I didn't put it up side down (the new cake pan doesn't come with metal legs), but later I found out up side down not the main root cause. Finally, I suspected I bought a wrong Chiffon pan, that one I bought is a non-stick type, so the cake could not stick and hold to the wall of the pan, that's why the Chiffon cake easily shrink.

- I did not give up, the next day, I ran to buy a normal Chiffon pan, and immediately baked chocolate marble Chiffon again, the result just like what I expected, it turn out perfectly, my 1st perfect Chiffon cake, the texture just moist and soft, furthermore it contain without any chemical substance.

Here is the recipe which I have simplified it, you may check out the detail instructions in Cooking Crave's blog.

(A)

95g egg yolks

25g caster sugar

½ tsp salt

1 tsp honey

(B)

80g corn oil

80g water

(C)

95g cake flour

(D)

10g cocoa powder

10g cake flour

(E)

240g egg whites

110g caster sugar

15g corn flour

Steps:-

1. Cream ingredient (A) till change pale yellow colour.

2. Add in ingredient (B), corn oil first then add in water, mix well.

3. Fold in ingredient (C) and mix till no lumps.

4. Divide the egg yolks mixture into two equal portions. Mix 10g flour in one portion, and 10g cocoa powder in another portion, mix well.

5. Beat egg whites in a clean large bowl until soft foam. Gradually add in sugar, one tablespoon at a time and finally add in corn flour. Mix well.

6. Gently fold in half of the egg whites mixture into the cocoa egg yolk mixture and plain mixture accordingly until well combined

7. Spoon both batters into the pan and design your own marble effect. Bake at preheated oven at 160c for 50 minutes (adjust when necessary, depend on what type of oven you use)

8. Up side down(Invert) the cooked cake immediately on a wire rack until it's completely cool before remove the cake from cake pan.

Last but not least, this was an expensive baking lesson but I enjoyed it and I would like to share my experience to whoever still struggling to find out why your cake shrink. Anyway I can still use the IKEA cake pan to bake butter cake (and best is with heart shape printing on the cake).

End of story..

** I would like to say Thank you very much to "Cooking Crave" and "Kitchen Corner" for sharing this really really good Chiffon recipe.

Enjoy Baking !!!

Lazy afternoon coffee in La Fenetre Soleil cafe, Ho Chi Minh

After the lunch at Pho24 and further shopping, I alone head to La Fenetre Soleil cafe to enjoy my afternoon coffee..


- I ordered Cappuccino

-You will be surprised when you see the entrance of this cafe and it is hard to be noticed

-dingy stairway entrance

-Once you entered, another surprise, but this time is good surprise, wooden floorboards, exposed brick walls, a super high ceiling and massive French glass doors, I feel like in Europe.

- Lazy afternoon sun is streaming through the wall-size French windows

- Beside Cappuccino, I ordered Passion fruit banana crepe, the taste was really good.

- I like this pouch very much, they use it when you make payment.

La Fenetre Soleil cafe is located at:-
2nd Floor, 135 Le Thanh Ton, D1, Saigon

Mixed Fruits Tart and Blueberries Cheese Tart

This was my 1st time baking tart, I adapted the recipes from Felvinc (refer to blueberries filling ) and Mia (refer to pastry) 's blog, but I made little changes on it.

"Mixed fruits tart"

"Blueberries cheese tart"

Recipe to share

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Pastry (can make 30 tarts-small size)

-Plain flour 150g

-Self Raising flour 50g

-Unsalted butter 95g (chilled, cut into small pieces)

-Caster sugar 2g

-Salt 1/2tsp

-Chilled water (1tbsp)

-Egg (half), beaten lightly with Chilled water

Steps:-

1. Mix both flours and salt in a mixing bowl. Add butter and rub into flour.
2. Add in sugar, then follow by egg chilled water, mix well to form dough (do not over mix).
3. Wrap in plastic wrap, and chill for 30-60mins.
4. Roll the pastry and press into tart’s mould.
5. Bake at pre-heat oven at 180c for 13-15mins.
6. Once done, cool the tart before put in the filling.

Blueberries Filling

-Cream cheese 125g

-Caster sugar 20g

-Egg yolk 1

-Lemon juice 1/2tsp

-Whipping cream 60g

-Blueberries jam

Steps:-

1. Beat cream cheese and sugar until mix well and smooth
2. Add in egg yolk and lemon juices, mix well
3. Last add in whipping cream and mix well

Blueberries tart steps:-

1. Spoon the cheese filling in the tart, and follow by blueberries jam
2. Bake at pre-heat oven for 10mins.

Mixed fruits tart steps:-

1. Mix instant custard powder and water to form paste
2. Mix instant Jelly powder and water to form paste
3. Spoon the custard paste in the tart
4. Then put the desired fruits (cut into small pieces)
5. Spoon the jelly paste on top of the fruits, and served (do not need to bake)

Other topic- recently I specially bought a rack (from Ikea) and just to keep all my bakery items and dry ingrediants, this rack is convenient and easy to be accessed.

Pho 24, Ho Chi Minh

I alone had this pho soup at restaurant Pho 24 during lunch time.
Restaurant Pho 24 is like KFC in Malaysia, it can be easily found in every corner of the street.
The taste of this pho soup is just ok for me, but Pho Hoa still the best...

-I ordered set lunch, the lunch set came with Pho soup, drink and caramel dessert, only cost me RM7

Watermelon pork ribs (with recipe)

This dish is one of dish that I must ordered when we take meals in one of the Chinese restaurant in Klang. Tried few times in this restaurant, as usual (the actually reason is when I run out of idea what to cook for dinner), I tried to cook the same dish at home, kids gave me thumbs up..

Actually there was no watermelon added in this dish, the watermelon just for decoration only. Anyway, after you have a bite of pork rib, and follow by a bite of watermelon, the taste is sweet and refreshing...




Recipe to share:-

Marinate pork ribs with:-

-Light soy sauce

-Pepper

-Egg

-Sugar

-Chinese wine

-Corn starch/Tapioca flour

-Dark soy sauce (for coloring purposes)

Special Sauce (mix together):-

- Japanese Mirin

- Teriyaki Marinate sauce

- Sour Plum sauce

- Water ( or replace with watermelon juices)

Steps:-

1. Coat marinated pork ribs with rice flour and deep fried till golden brown.
2. Heat oil in a wok, sauté chopped garlic, add in special sauce and followed by fried pork ribs.
3. Quick mix well and dish out.

Hue Cuisine, Restaurant Mitau Ho Chi Minh

My husband's friend brought us to this restaurant which serve Hue Cuisine ( click the link to learn more). This restaurant also can be reached within walking distance from where we stayed.



- King Rice, topped with prawn floss, chicken and pork meat inside the rice. They also have Queen Rice (something like rice with crab meat and prawn). The taste just ok.



-This was the best, shrimp paste on sugarcane skewers, to eat together by wrapping spring roll skin with fresh herbs.


-Beef noodle


- Shrimp pancake, this is also nice..



- Vietnamese Spring roll, very refreshing due to a lot fresh herbs added in..


- Vermicelli and beef, this can be easily found in Vietnamese restaurant in MY.


-Sweet end with Ginger tea and dried ginger, surprisingly good..


-This restaurant is located at:-


p/s stay tuned for more food posts in up coming post...

Various kind of buns

All these various kind of buns were done 2 days in a row, if I will buy all these buns from outside bakery shops, it will cost me much much more. It is nice to enjoy homemade buns, cheap and healthy. Recently I just got a food processor, so making bread dough is so much easy now, this is one of the reason why I so hardworking making breads...

-Hot from the oven (Day1)

-Hot from the oven (Day 2)

-Type 1( topped with cheddar cheese and roll with hot dog)

-Type 2 (put bread dough in tart cup, top with fresh parsley and cheddar cheese)

- Type 3 ( roll dough around the hot dog, cut the roll and twist it)

-Type 4 ( topped with Chicken floss)

-Type 5 ( normal hot dog roll )

-Type 6 (mini hot dog roll, specially made for Desmond who always can't finished normal hot dog roll)

-Type 7 ( roll dough around the hot dog, cut both sides and bring to center)

-Type 8 (topped with hot dog, mayo, mix vege)

-Anyone want some buns?

** I use basic sweet bread dough to make above buns...