Thursday, February 26, 2009



400 g pork chops
50 g cake flour ( low-gluten flour )
1 egg, beaten
100 g breadcrumbs

Marinate :
2 tbsp light soy sauce
some paprika
salt & pepper to taste


1. Rinse pork chops and pound, using either a meat mallet or the back of a knife. Add marinate and rub gently.

2. Coat marinated pork chops with flour. Dust away excess flour before coating with beaten egg. Lastly, coat with breadcrumbs.

3. Heat 500 ml of oil and deep-fry pork chops over low heat for 3 minutes. Then fry over medium-high heat for about 2 minutes. Drain oil.

4. Serve with salad cream, ketchup or chili sauce.

Monday, February 23, 2009


This cheesecake is so soft and light like cotton. I have this recipe from Diana's Dessert.

Remember to cover the pan with aluminum foil wrap to prevent water to goes in the cheesecake.

That's how I do water bath for baking the cheesecake.

Yummy, yummy....I really love this cheesecake!!!


140 g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50 g butter
250 g cream cheese
100 ml fresh milk
1 tbsp lemon juice
60 g cake flour
20 g cornflour/cornstarch
1/4 tsp salt
1 1/2 tsp baking powder


1. Melt cream cheese, butter and milk over a double-boiler. Cool the mixture.

2. In a mixing bowl cream the egg yolks, lemon juice, salt, cornflour, the cheese mixture from Step 1 and cake flour with a mixer. Then set aside.

3. In another mixing bowl, whisk the egg whites and cream of tartar in high speed until foamy. Then add in the sugar and whisk again in high speed until soft peaks form.

4. Fold in the egg whites mixture into the cheese mixture gradually. Remember to fold in and not stir.

5. Pour the mixture into greased 9" spring-form pan and wrapped around the pan with foil aluminum wraps to prevent water to goes in the cake. Bake the cheesecake with hot water bath at 350F for 60 minutes.

6. Once it's done, use a knife and go around the cake edges. Then unlock the spring-form pan and let it cool completely before cutting.

7. Served.


This kuih more I like it because it's has the taste of pandan. I got this idea from Yochana's blog.


150 g rice flour
50 g green bean starch
40 g tapioca flour
400 ml water
1 tsp lye water

(B) - to be boiled
200 g sugar
600 ml water
1/4 tsp salt
1 tsp pandan paste

1/2 pound frozen grated coconut, thawed
1/2 tsp salt


1. Combine all ingredients (A) together and mix well. Then mix in all ingredients (B) together and strain.

2. Meanwhile, use a low heat to cook the batter mixture until slightly thick. Then pour the mixture into 8" square pan and steam in high heat for 40-45 minutes.

3. Let the kuih to be cool completely before cutting.

4. Steam the ingredients in (C) for 8 minutes and set aside.

5. Cut the kuih in your favorite shape and coat with the steam coconut and served.

Friday, February 20, 2009


This is one of my family favorite dish...The Beef Rendang.

I always store my pantry with some of the Munik's brand seasoning and one of my favorite is Bumbu Rendang. You could find this at any Asian grocery stores. Just follow the steps stated on the back of the pack but I always loved to add some toasted young grated coconut into it.

In a wok, dry fry the young grated coconut in a very low heat.

After a few minutes the grated coconut will becomes golden brown and set aside.

In a medium heat, add the Bumbu Rendang and 500g of small pieces of steak. Stir fry for at least 10 minutes.

Then add in the 500ml of cream coconut and let it boil. Then turn the fire to medium low and stri occassionally.

Slowly the gravy will becomes thick.

Then add in the toasted young grated coconut and mix it well for about 5 minutes. Dish up and serve warm with some coconut rice or white rice.

Thursday, February 19, 2009


When I was at my hometown in Klang, Selangor....this dish used to be my favorite during the weekend. The place where I love to have this 'loh shi fun' is at Emporium Makan.

This dish is so good with a bowl of fish balls soup.

This dish is a very simple to prepared and it's also simply delicious even kids love it too.

Condiments to go with it, I will recommend Sriracha hot sauce.

These are the fish balls from Malaysia which I found at Hong Kong Market.

This is the 'loh shi fun/rat tail' noodles look like.

Green onion for garnishing.

Stir-fry minced pork with oyster sauce, hoisin sauce, garlic, shallots, dark soy sauce, light soy sauce, sesame oil and some salt and pepper to taste.

Tuesday, February 17, 2009


After CNY I have some nian gao left in my refrigerator. This afternoon I cut the nian gao to small pieces and also some taro yams and sweet potatoes into small pieces too.

I assembled each nian gao with a piece of taro yam and a sweet potato.

With my prepared flour ( just add self rising flour, salt and cold water), I dipped the assembled nian gao to the flour mixture.

Prepared a pot of vegetable oil and deep fried until golden brown.

Served with a pot of chinese tea.

Monday, February 16, 2009


This recipe was inspired by Daphne from The Duck Quacking's blogspot. Although the taste of the pastry is different from the original one, but it is really healthy to have it this way (baking instead of frying).

I followed her recipe and add more ingredients in the filings. I had add a can of Ayam Brands sardine with tomato sauce and some chili and cummin powder.

I am not good in pleating the curry puff so I did it with a fork instead. Let the puffs to be cool and served.

Saturday, February 14, 2009


Today is Valentine's Day and I decided to cook a romantic dinner instead of going out and eat. I had all this ideas from my favorite channel The Food Network.

My hubby and the kids really enjoyed what I had prepared for them tonight.

Strawberries dipped with dark chocolate with white chocolate drizzle

Shrimps Scampi

Roasted Asparagus

Caramelized Pancetta and Fennel Salad

Cranberries Walnut Loaf and Honey-Butter

Tuesday, February 10, 2009


I should said that this is my kids and hubby's favorite. Everyone just want to have more rice in their bowls. This is a very famous dish in Malaysia when you go to the restaurants.


400 g pork belly, cut into thin sliced
1 small onion, quarter
6 thinly sliced salted fish
6 dried chilies
6 cloves of garlic, thinly sliced
4 pcs thick sliced ginger
6 tbsp hua tiau cooking wine
1/2 cup water

1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
salt & pepper to taste


1. Marinate the pork with the marinate ingredients for 1 hour.

2. In the heated claypot, add garlic and salted fish till fragrant in a over high flames. Then add the marinated pork belly and cooked until well blend.

3. Add in the onion, dried chilies and cooking wine until fragrant.

4. Then add in the water and bring to boil. Turn the fire to medium low for simmer about 45 minutes or until the pork is tender.

5. Serve hot with white rice.

Monday, February 9, 2009


I went to the asian market today and I found a Mochiko Sweet Rice Flour at the counter. I grabbed two of them and when back home searching in the internet for recipe. Then I found this delicious recipe from Ono Kine Grindz website. The recipe just tastes like Kuih Bingka Ubi....give it a try and I promise you will like it!!!


1 stick unsalted butter
1 cup superfine sugar
1 box (16 ounce) Mochiko sweet rice flour
1 can (12 ounce) evaporated milk
1 can (13.5 ounce) coconut milk
1/2 cup water
4 extra-large eggs
2 tsp baking powder
1 tsp pure vanilla extract


1. Add butter to a microwave safe bowl and melt in the microwave for 30 seconds.

2. In a mixing bowl, add in the melted butter and sugar. With a hand mixer, mix it until creamy and well combined. Then add in the vanilla and the eggs, one at a time. Mix until well incorporated.

3. Then add in the flour and baking powder, and continue to mix until well incorporated.

4. Combine the evaporated milk and water in a separate bowl. Whisk it till blend.

5. Add the mixed milk to the mochiko mixture in 2 parts and mixed it well between the addition of liquid.

6. Lastly, add in the coconut milk and mixed it till well blended.

7. Pour mixture into a 9"x13" baking pan and bake for 1 hour at 350F.

8. Promptly remove from the oven and let it cool completely before cutting.

9. Topped with shredded coconut if desired.