Today's RECIPE is Bunga Telang Huat Kuih/Bluepea Flower Steamed Cupcakes. This is the shortcut method so it's simple and fast to cook.
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These Hot Cross Buns are best eaten straight out of the oven but even if left for one or two days, they still maintain the softness. Tanzhong method was used in the making of these buns. Here's the RECIPE.
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This is the the RECIPE for Kuih Apam Pandan Sarawak or Pandan/Screwpine Leaf Mini Cupcakes. It is a favorite breakfast item in Sarawak. Goes well with coffee or tea.
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Here's the RECIPE for another addictive snack for spice lovers, Spicy Cornflakes Snack (Sambal Cornflakes). You can use the same spice paste (sambal) to make spicy tapioca chips.
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Here’s the RECIPE for Homemade Tapioca (Cassava) Chips. If you can find fresh tapioca (cassava), make these at home for your family snacking time. Season with salt or sugar. You can even add cheese powder or salted egg powder or spice them up with sambal seasoning or curry powder. We sprinkle ours with fine salt and paprika powder.
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Today's RECIPE is Mixed Seeds Florentine. They are easy to prepare yet because they are so addictive, they disappear so quickly. There are two ways to prepare them; one using florentine powder and the other using egg whites. Both methods are included in this post. The first method is using florentine powder that you can purchase from bakery ingredients shops. The second method is described in the Notes section.
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Pisang Goreng or Banana Fritters is a favorite snack for Southeast Asians. Typically eaten for teatime or breakfast, you can find stalls selling this deep-fried delight at street corners or hawker centers. You can fry your own at home. Here’s the RECIPE.
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Cheers! We will be toasting in the new year with this non-alcoholic Bluepea Surprise. Use your favorite fruits and make it your own signature drink. It’s pretty easy to whip this up.
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Today’s RECIPE is a popular hawker dish in Malaysia. Sotong Kangkung/Jiu Hu Eng Chai consists of 2 main ingredients ~ sotong (cuttlefish) and kangkung (water spinach). You can prepare the sauce in advance and store in an airtight container in the refrigerator.
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Steamed Meat Dumplings/Siew Mai is a staple item in Dim Sum Restaurants. It's fairly easy to make from scratch. However, we’re using packaged wonton wrappers to save time. If you wish to make your own wrappers, the recipe is included in the Notes section. The base of Siew Mai is meat. Use any meat of your choice (pork, chicken, beef, lamb) as long as it's minced. Recommended meat to use is chicken/pork. It’s a must to add the prawn meat for texture and taste.
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This log cake is basically 2 pandan swiss roll assembled as a log cake. It’s easy to make and simple to assemble. Try this Pandan Christmas Log Cake and enjoy it with your family and friends!
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No BBQ, picnic or party is complete without a bowl of this. Today's RECIPE, Classic Potato Salad, is a basic recipe you can use as it is or use as a base for a more fancy potato salad (add kalamata olives, sundried tomatoes, crispy bacon bits or other favorite ingredients). Swap out the mayo with Greek yogurt for a healthier version.
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Today's COOKIE RECIPE is becoming a favorite in our family. Green Pea Cookies is quite a recent creation, not to be confused with the traditional Green Bean Cookie/Mung Bean Cookie/Lek Tau Peah. Green Pea Cookies are made from ground deep-fried green peas (normally the flour is a brighter green) not mung bean flour (normally whitish in color). Try the recipe...they are quite similar to Peanut Cookies.
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Today's COOKIE RECIPE is fragrant, buttery and crisp. Try making these Pandan Butter Cookies for the coming festivities. They are flavored and colored using the screwpine leaves. Use a stand mixer to speed up the process.
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We have made these fluffy and tasty buns so many times that the recipe is already memorized. Here is the RECIPE we used for Soft Milk Buns using Tangzhong method. This bun dough is also a good base for buns with fillings. Divide the dough into 14 pieces and fill them with 1 tbsp of your desired filling ~ coconut, bean paste, sesame paste, crushed peanuts and sugar, sardines, tuna, chicken and potatoes or chicken floss and mayonnaise.
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This simple Peranakan salad, Kerabu Suai Ya/Young Mango Salad, is appetizing on its own. It goes well with rice as well, as a side dish or accompaniment. Spicy, sour, sweet and tangy...it's good to the last mouthful~!
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Here is our Blue Pea Flower Snowskin Mooncake with Purple Sweet Potato Filling. We made these using our Homemade Kao Fun/Cooked Glutinous Rice Flour. This is a less sweet recipe but you can adjust the sweetness to your preference. The picture shows (on the right, from top to bottom) the wrapped filling with dough skin, the filling ball, the dough ball, the wrapping of the filling with the dough. On the left of the pic are the finished products.
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This is the RECIPE for Homemade Purple Sweet Potato Paste. You can easily cook it at home without added preservatives or additives. This homemade paste is suitable as a filling for buns/baos/mooncakes.
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Kao Fun/Gao Fen/Cooked Glutinous Rice Flour is an essential ingredient for making Ping Pei Mooncakes/Snowskin Mooncakes and some other Chinese pastries. Usually the prepared Kao Fun is purchased from bakery ingredients stores, especially just before the Mooncake Festival. If you find it hard to source for this ingredient, here is how you make it at home.
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Jeruk Betik Muda/Pickled Young Papaya is a delicious and addictive treat. It's pretty easy to make, here's the RECIPE.
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