When i was trekking in Nepal on the last two weeks, at first I didn't know there was such a simple and yummy bread served at the tea house. After i knew this bread, I ordered this gurung bread on every morning at each tea house ( we trekked difference village on each day, so we stayed difference tea house on each night).
My friends said this cake is seriously good, and requested me to take order. I told them i have no time to make, let me share the recipe here then they can try out. But they still want me to make, Lolz ^_^ The fresh grated coconut decorated on this swiss roll, look like snow on a Christmas log cake, nice!
My best 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.
This is a very nice fish recipe that i learnt from my mother. The method of cooking this fish is using poaching method. Simmer the fish in hot water instead of the usual way of steaming it. This method resulted moist fish texture if compare to steaming method ( the flesh tasted dry if over steamed or not enjoy it immediately).
A basic wholemeal loaf that using natural yeast _sourdough starter , wholesome and healthy home baked bread for my family. Even it has to wait long hours to complete a loaf. But with better planning, you can still doing many tasks while waiting.....furthermore it didn't taste sour at all.
My SIL's friend shared this recipe with her. A good homemade ginger candy use good Bentong ginger to make. Always nice to have warm or hot ginger drink especially when we are travelling in the cool weather's countries. What you need to do is just drop a cube inside the hot water, it will melt in hot water then you could enjoyed and warm your body quickly.
My bread baking journey has begun with natural yeast, i guess it is quite hard for me to use back instant yeast to bake bread. There is nothing wrong baking bread with instant yeast, at least still homebaked bread. Since i have natural yeast, and i need to keep it active and alive, so i have to bake more often with it. Furthermore it has more nutritious than normal bread.
When I travelling in Europe, i like to enjoy their sourdough bread especially in Germany where they have good sourdough breads. And also admiring on those bread and promise to myself that i have to bake this type of real bread in one day. Finally with my 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.
Once my new batch of 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.
By the way, baking with natural yeast, you need to have two P (Passion and Patience) ^_^.
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
This is not my first time dealing with natural yeast. The first time i made natural yeast with apple. I didn't continue to bake with the first natural yeast as that time i was a busy working mom (it was 4 years back) and also has limited information of maintaining a natural yeast (the first natural yeast cookbook i bought was in Japanese, Lolz). Until few months back, i met two new friends and now became lost sisters ^_^, Jennifer and Elvina. Jennifer has been baking with natural yeast whereas Elvina love to eat sourdough bread (she is expert in eating very rusty sourdough bread which taste sour , hard and thick crust ^_^). Slowly i was influenced by them and start back to make my own natural yeast with the consultation by Jennifer and few of my Instagram's friends. This time i made Sourdough starter just using flour and water. There are many ways to get natural yeast, Asian way usually used dried fruits or fresh fruits to make yeast water then add flour to make the starter. This time i prefer simple way of natural yeast using sourdough method, just need flour and water, which are easily obtain in my kitchen. Some of you might already know the benefits of baking with natural yeast, if you not, please google for the answers as i am not the expert to tell you the benefits. Some of you may ask me will the bread using sourdough starter tasted sour? If you are making a rustic country bread, yes, it taste sour because of long fermentation. If you using it to make Asian sweet buns,even you can make into bao or kuih-muih, you will not taste sour because the short fermentation and the way of keeping the starter (will share later).
This was one of the mooncake recipe that i didn't expect to be nice, so i made a small batch. But it turned out nice and less sweet. The pastry turned soft very fast, only took overnight to become soft. Anyway it was quite difficult to handle the soft custard filling while shaping. Hopefully i can improve this recipe if i make again next year ^_^.
I am happy to find out this snowskin recipe that didn't using Gao flour (cooked flour ) and shortening . After my friend 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 ^_^.
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.
After the last attempted of Pie Tee, i didn't attempt again until now. When my friend said she wants to make Curry Kapitan for the potluck gathering at her house. Immediately i think of to make this Pie Tee since both are also Nyonya foods.
The other day I saw this interesting recipe in Comfort Food Recipe Astro show. Look at the ingredients used, I know this will be a nice dessert as it has coconut and palm sugar aka Gula Melaka . Why is it called as Nangka Ji, i guess the shape look like Jackfruit's seed , Nangka (Jackfruit in Hokkien) and Ji (seed in Hokkien). Actually this dessert is made of glutinous rice ball that wrapped with coconut gula Melaka filling, then served with coconut thick paste.
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.
Liu Sha Bao is one of my daughter's favorite dim sum, so i try my hand to make it at home. Liu Sha Bao is a one of the popular bao in dim sum restaurant. For a good Liu Sha Bao, the salted egg yolk custard must flowing out like lava when you first bite it. Anyway, my first Liu Sha Bao's didn't achieve the flowing out filling, but the custard filling tasted was so yummy, exactly like that one served in dim sum restaurant. Even i couldn't achieve like the real Liu Sha Bao, i still sharing this recipe here, as i know some of you might not like the flowing lava filling ,feel it a bit messy when eating it , then you can try this recipe.
I couldn't resist any nasi lemak since i am Nasi Lemak Lover, LOL ^_^. When i saw this recipe in the Astro Comfort food recipe show, immediately thinking to try it out. And it turned out so yummy ! Nyonya Nasi Lemak served with sambal belacan which is one of the accompaniment that not found in the usual nasi lemak.
Nowadays it is quite hard to get coconut buns at the bakery shop. After made the Hokkaido soft milk buns, immediately think of to bake some coconut buns, old schooled buns but taste nice! This bun smell so good as i wrapped it with pandan leaves!
Just knowing a new friend in my neighborhood, great that she also like to do baking especially baking bread with her homemade natural yeast. The other day, she gave me to try this bread, immediately i asked her to share recipe with me as these buns were so soft, light and fluffy.
Sandwich 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.
I also followed the latest trend to make a popular Korean buttercream flowers cake for my elder sister's 50th Birthday. I didn't attend any buttercream flower class but instead i learnt by myself through many videos shared in Youtube.
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.
After made my elder sister's Birthday cake, i have left with many egg yolks as i made a buttercream flowers cake using Swiss Meringue buttercream which use many egg white. So it was a perfect time to bake a cake Lapis ( layers cake) which i hardly bake one since it requires many egg yolks.
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.
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.
To make my favourite's croissant is a challenging bread making in our hot weather here. But make normal bread rolls to look like croissant is not that difficult, furthermore it still taste buttery and the bread texture is soft and good, perfect to serve for breakfast.
I always see my friend Jane made Huat Kueh (steamed rice cake) using Tapai (fermented rice) , was thinking to make but every time also can't make it happen because the Tapai need few days to fermented. So to make this Huat Kueh using tapai, you need to plan at least 1 week ahead. And this Huat Kueh also has QQ texture and winery aroma like that one i made with Toddy version, so nice !! Furthermore you don't need to add yeast or baking powder to make it rise and create crack effect.
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..
This was a vegetarian dish that I cooked during CNY. Usually we practise full day vegetarian meal on CNY day 1. And i always just cook 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.
Japanese cotton cheesecake by Diana's desserts recipe is very popular in online community. Earlier i don't bother the look of this cheesecake, you can see my old post 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.
This was one of the dish that i cooked during CNY, even brought to a family gathering. I just simply twisted from the French cuisine orange duck breast to this Chinese version. I am glad that it turned out good especially the gravy has a bit of tangy flavor from the oranges used.
Gu Lao Rou a.k.a Sweet and sour Pork a classic Chinese dish. Every Chinese mother have their own version. This is my version of sweet and sour pork. Personally i prefer to use pork belly for this dish, more tender and nice taste of fat after deep fried, yum yum. Also try not to omit pineapple in this recipe too, it give fruity sweet and add colour to this dish.
My first ever traditional Kuih Kapit a.k.a Love Letters. I am not sure how many of you willing to try out this traditional Kuih Kapit which bake over charcoal grill, as it was really not easy task. Anyway, I still want to keep this traditional recipe on my blog here as to pass down this traditional recipe to younger generation.
When i first see this cookie, immediately bookmark to make them because they are so adorable. It was shared by a Japanese 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.