Box of Chocolate
Friday, November 14th, 2008Box of Chocolate with 32 pieces bite size seashell semi-sweet chocolates filled with almonds.
Price RM30 per box.
Treat your loved one a chocolate bliss. These home made seashell chocolates are intricately made for your indulgence. One bite is not enough! How about 32 heavenly bites? It’s at its best when chilled.
Go ahead, Don’t be shy.. Book your orders before Christmas! It’s also great for
Kitchen fixtures
Thursday, November 13th, 2008Been shopping something for my kitchen. I was looking for a multipurpose working table and found out this collection of enclume pot racks which look cheek and multi functional. I really need this one to have the things I need within my reach when I’m cooking or baking. This would perfectly fit in our outdoor kitchen in the barbeque area. All I need is to gather all my things and put them above
Welcome Cake
Thursday, October 30th, 2008Basket weaved designed cake for my friend’s hubby who is coming home.
Birthday Cake
Wednesday, October 29th, 2008I guess this blog will get sweeter for the days to come. I’m really into cakes… I have mastered the cakes before but now that I have the time for decorations, I’m getting hooked in cake decorating.
here’s another birthday cake last week’s order
Doll Cakes
Thursday, October 23rd, 2008Here are samples of doll cakes I’ve made, inspired by my friend Joan who makes gorgeous cakes. I really enjoyed decorating this cake. In fact I have dressed the doll twice! It’s a detailed work, it can not be rushed but when you order this ahead of time, I can make it for you too!
chilli chicken with stir-fried noodles
Saturday, October 11th, 2008I always see dark stir-fried noodles in food courts and fast food restaurants. It is often served in a sizzling plate with the noodles swimming in dark sticky sauce obviously loaded with cornstarch. It looks so good but I’m often disappointed with the blank taste of the sauce. the advantage of making it at home is you can modify it the way you like it. I just discovered the sauce to use, it
Roasted Pork Belly with crispy crackling
Monday, September 22nd, 2008This one pot dish is heavenly delish.. Love the crispy crackling skin! Nope it wasn’t me who made it, it was my dear hubby. This can not be done quickly as it will take two hours of roasting in the oven. But it was worth waiting and the house smelled like there was a big feast whilst it was just the two of us feasting on this for lunch with a bottle of red wine. Tell you what, it wasn’t really
Grilled Pork with Caper Sauce
Tuesday, September 16th, 2008This is my favorite easy-to-do recipe. I have tried it in one of the restaurants before but it was with white fish and figured out it would be nice to try it with pork, hence since I tried it at home, it became a regular on our dinner table.
Here’s how to do it.
prepare the pork:
Sear the pork in very hot pan until slightly brown, grill in the oven for 20 minutes just cook the pork completely
Chiffon Custard Cake
Friday, August 29th, 2008The other day, I remembered the chiffon cake recipe I once knew by heart way back when I was in High School. It has been a while I haven’t made it and somehow my taste buds are itching for it then I came to realize that it is not in my journal. My sister used to make chiffon custard but I haven’t made it myself. Usually I ice the cake with royal icing for birthdays and other occasions which I
Wake Up And Smell the Mug
Thursday, August 21st, 2008There’s no question about it, it is a lovely piece of art. I had got hold of it while having coffee in the hotel and was pleased with the presentation of a simple coffee. The coffee mug itself is a statement. They are modern and sleek mugs are so comfortable to hold with. If you are left-handed there is certainly a mug made just for you.
Now, if you are a coffee addict like me, then its time to
Curried Seafood Pasta
Wednesday, August 20th, 2008Curried Seafood Pasta Once in a while me and hubby crave for spicy and aromatic foods that reminds us of our days in India. Yes, we had lived there for 6 months. Before we had our apartment we lived in a hotel for a month with inclusive of dinner buffet. We were both not new to Indian food since we had also both lived in U.A.E. where Indian restaurants are just everywhere, but to some point
MINI CUPCAKES
Monday, August 18th, 2008Mini Cupcakes Warning! These mini cupcakes are addictive! This is my version of Paz’s Yellow Cupcakes. She had this lovely YELLOW CUPCAKES decorated with yellow roses which looked so great that I can’t resist from doing it. I didn’t have the right size of fluted paper cups, but I have a smaller one, slightly bigger than the paper cups I usually use with COCONUT MACAROONS, I think it is the
Beef Steamed dumpling
Tuesday, July 8th, 2008Beef Dumpling My dumpling fascination has come to a new level, I like freshly made dumpling wrapper or dumpling skin. It tastes so much better than the ready-made ones. I have the almost transparent dumpling skin recipe from a magazine, but it is not working!! The dough was way too gooey and there is no way I can knead it. Either the food writer is not the cook himself/herself or there might
Grilled Fish with Garlic Fried rice
Monday, July 7th, 2008Simple food is the best. Fresh fish grilled to perfection; juicy in the inside, that’s how I like my fish to be. Tender and Juicy. I’m not a big fan of overcooked fish but my cousin is. He likes fish fried or grilled until almost crispy, I find it overcooked and dry and all the goodness had gone.
This is really quick, simple and straight forward dish. Preheat the pan (don’t put oil in it)
Chocolate Cappuccino Cake
Thursday, July 3rd, 2008This post is long way overdue. I made this for hubby’s birthday last week, along with the PORK TERRINE. But, I count on the saying “better late than never”. I just don’t have the time to compose this post until now. Well, this cake may seem complicated when you look at the recipe but if you had been making cakes before, things become simpler. I love the flavor, its mild and creamy with the
Apple Pie
Thursday, July 3rd, 2008What’s the difference between a pie and a tart? These two pastry dishes always confused me. I didn’t know until just recently that I have to be specific what to call my dish, tart or pie? For the benefit of those who are still confused until now, the difference between these two pastry dishes is that the other is covered with pastry or “pastry crust” and the other is uncovered. As
Lessons of the Square Water Melon
Wednesday, July 2nd, 2008This is such a great read that I stumbled upon on the net and I can’t just let it pass without passing it on. I’ve read it from Hard Knox Life on his post Lessons of the Square Water Melon . Quoted his post below. Hope you enjoy this as much as I did.
“One of my best friends passed along a story that is a great reminder of the power of creativity and innovation. The story revolves around the
Pork Terrine
Saturday, June 28th, 2008Pork Terrine This pork terrine goes well with salad. It can be made ahead of time, at least a day before you are planning to serve it. It can be served as an appetizer or as a main course, depends on what you serve with it. I think potatoes would go well with this as well. It is my first time trying to make terrine and without any recipe to follow. I just imagined how things would
Yet Another Chocolate Cake
Wednesday, June 25th, 2008I have learned another technique of decorating a cake, it’s called stenciling; its basically using a pattern of design laid on top of the cake and sprinkle icing sugar on it and remove the pattern to reveal the design. I used paper doily for this design. The cake is the same as the French Chocolate Cake I have posted last Father’s Day. A friend have tasted it and came back with her
Croissant
Wednesday, June 25th, 2008I’ve been itching to make croissant since a very long time and I finally made a dip to commit myself to make it and eventually dedicated to succeed in making one which was quite a challenge for me. I didn’t make it perfect, but its edible so-to-speak, anyway, hubby and I were the only judge and we evaluated the result. It wasn’t flaky enough and the layers of dough are a little bit thick as
Knives
Friday, June 20th, 2008knives
Knives are very important in performing tasks in the kitchen and the most important thing to remember is “use the right knife for the right job”
The first two knives from the left are chef’s knife, next is bread knife, next is filleting knife, and the paring knife. Sharpen knife with the sharpening rod.
Bamboo Mat
Friday, June 20th, 2008bamboo mat
Useful to make sushi or anything that needs to be rolled in a log shape
bamboo steamer
Friday, June 20th, 2008Bamboo steamer and wooden mortar and pestle
Bamboo steamer - used to make steamed dumplings. The bamboo steamer adds a subtle wooden aroma to your dish. I prefer to used bamboo steamer than steamers made of metal.
To use a bamboo steamer, it should be placed over a simmering water where the steam is just bellow the bottom of the steamer so that the steam won’t escape.
cookie cutters
Friday, June 20th, 2008Cookie cutters
Egg Molder
Friday, June 20th, 2008Want a perfect circle fried egg? Use the round non-stick molder or a heart shaped fried egg on valentines day! The choice is yours!
ice cream scooper
Friday, June 20th, 2008For scooping ice cream and sorbet. I also use this for serving mashed potatoes in scoops. I find it easier and more attractive than serving with a spoon. I am using this more often; you can see it in most of my posts.
Potato Masher
Friday, June 20th, 2008As the name suggests, it mashes potatoes! It is a lot better than mashing potatoes with fork, hence, saves a lot of your energy and time.
Rolling Pin
Friday, June 20th, 2008For flattening dough. Alternatively, a round shaped long bottle could be used, but its easier to maneuver a rolling pin than a bottle.
Chef’s Ring
Friday, June 20th, 2008Chef’s Ring
I am not a professional chef and it’s not my ring! Well, this one makes wonders. I use this for molding rice, mashed potatoes, cakes, dough, anything that needs a round mold. It is great for molding layers of different textures, colors and flavor.
Chicken Siew Mai
Thursday, June 19th, 2008We love dimsum! I can repeat that a hundred times in this blog. Because we love it so much, I am perfecting my wrapper for these lovely dimsum recipes. Siew Mai is a frequent menu on the table for us and not as snacks as dimsum supposedly, but for us it is as good as a meal. I can eat as plenty as I can as long as there is still space in my tummy! I’ve been buying dumpling wrapper in
French Chocolate Cake - A father’s day special
Sunday, June 15th, 2008 When baby was still a week old.
Taken today on Father’s Day. Leila is 3 months
French Chocolate Cake I’ve been marking this recipe from my one of the cake recipe books I had, waiting for an occasion. I think father’s day is just perfect for it. French Father of my baby and a French Cake,
Sweet and Sour Fish
Sunday, June 15th, 2008This is nice with pineapple chunks, but I don’t have stock in my pantry, hence I just settle with what I had. Pureed carrot is added to thicken the sauce instead of cornstarch. It has that mild sweetness that balances sharpness of the vinegar and tomatoes. Ingredients: 2 Fish Fillets (cut in cubes) any fish with flesh 2 cloves garlic (finely chopped) 1 large white onion (cut in cubes
Egg Tart
Friday, June 13th, 2008My first attempt of making egg tart. It wasn’t too bad, except that we both consumed 18 tarts for just hubby and me. Thinking of all the butter, eggs in it is not healthy. It was a trial and error for me coz I don’t have recipe to follow but I was sure of the pastry would work coz I have tried it many times on a larger tart. Lately I used the same with APPLE TARTE. The only thing I
risotto
Tuesday, June 10th, 2008Risotto This one scrumptious risotto I’ve ever made… Been perfecting my risotto and it took me awhile to finally made a perfect one. A little bit of practice and it will be one of the frequent menu on the table. Finding the right ingredient is the key. I finally found Arborio rice in one of the supermarkets. It’s a delight to have the sight of it at last. I have tried instant risotto in
Steamed Salmon with Broccoli Puree and Baby Potatoes
Tuesday, June 10th, 2008Steamed Salmon with broccoli puree and baby potatoes This is one healthy meal. I don’t like broccoli very much when its whole but the puree was a trick! I incredibly love it! It was all mild flavors that needs some contrast to cut the mildness but a few freshly ground black pepper would do for me, but for hubby he added Tabasco sauce which was also great. The baby potatoes were quite a
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