Taro Balls ( 芋圆 )

Taro Balls ( 芋圆 ) 

Original recipe taken from https://youtube.com/shorts/VOQKXeCtkTI?si=bUXY-R5ipO7cWDd5

INGREDIENTS & STEPS

1）100克番薯（蒸熟）+ 35克 木薯粉 

【搅拌絮状】

2）25克木薯粉+30克滚烫烧水【一个碗内】

3）【混合1&2】

4）整形，剪大小，撒木薯粉防粘

5）冷冻/即煮

我做大份量拿来冷冻。

做好了芋圆，+冷牛奶 +龙眼和一点糖水（不要也可以）+无糖仙草cincau 

家庭版的blackball

Homemade Jam

 Homemade Jam 

Original recipe taken from https://preppykitchen.com/strawberry-jam/

INGREDIENTS 

900g mixed berries 

250g brown sugar 

2 tbspn (30ml) lemon juice 

STEPS

1. Boil all the ingredients above in a stainless steel pot on medium fire. Cook and stir from time to time till thickens. Takes about 40 minutes.
2. Once cooled, store in a steriled glass containers and refrigerate. 

NOTES

• I used frozen berries. It's quite sour with only 250g sugar used. Luckily, children still love it. 

Masala Vada

Masala Vada 

Original recipe taken from : https://www.indianhealthyrecipes.com/masala-vada-recipe-chana-dal-vada/

INGREDIENTS: 

1/2 cup yellow mung bean 

1 medium onion (finely chopped) 

1/2 inch piece of ginger (finely chopped) 

4-5 curry leaves (finely chopped) 

2-3 tablespoons coriander leaves (finely chopped) 

salt 

oil (deep frying) 

STEPS: 

1. Soak the yellow mung bean. 
2. Discard the water and blend the mung bean finely. 
3. Mix all the ingredients together. 
4. Shape the vada. 
5. Deep fry. 
6. Serve. 

Rojak Buah Crispy Keropok

Rojak Buah Crispy Keropok 

Recipe taken from: https://lilysbest.blogspot.com/2012/05/fruit-rojak.html?m=1&fbclid=IwAR2jJFFW273U7Gfgss_Kx4k-JysCkq6B37PSQ3l2rZ4fHQ0nJMpD9uFcBPM 

SERVING

7-8 pieces standard sized keropok 

INGREDIENTS 

1/2 cup wheat flour (all purpose flour) 

1/2 cup rice flour 

1/2 teaspoon sugar 

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon fish seasoning powder (I sub with fish sauce)

3 tablespoon cooking oil 

1 egg yolk 

200ml water 

STEPS

1. Mix all ingredients together to form a watery batter. 
2. Spread a ladle full of batter on a chapati pan (or non stick pan). Meanwhile, heat up a kuali with oil to deep fry. 
3. When it has formed shape, then transfer the "pancake" to the kuali to deep fry. 
4. Fry till crispy. Make sure center is also crispy.

ROJAK SAUCE RATIO 

2 tablespoons petis udang 

1 1/2 tablespoon homemade lime asamboi juice 

1/3 tablespoon sambal 

Suitable for 3-4 servings. 

Yam (Taro) Filling

Yam (Taro) Filling 

Original recipe taken from https://www.youtube.com/watch?v=Dh7Z0kgAZKU 

INGREDIENTS 

1.1 kg yam (after peeled) 

100g purple sweet potato

350g sugar (I reduced to 200g sugar) 

180g cooking oil 

STEPS

1. Remove yam and sweet potato skin. Cut into slices. Steam till soften. 
2. Mash with food masher while warm. 
3. Transfer to wok, cook sugar and oil together. 
4. When it gets non-sticky, cool and store. 

Dodol (Bread Maker)

Dodol (Bread Maker)

Original recipe taken from: TingTing

SERVING

2 medium tupperwares of dodol (as shown in picture)

INGREDIENTS

540g Gula Melaka 

170g water

500g concentrated coconut milk (santan) 

358g glutinous rice flour 

4 long Pandan leaves

STEPS

1. Melt water and Gula Melaka using a wok until dissolved over stove. 
2. When it cools down, add in coconut milk.
3. Sieve glutinous rice flour in a big container. Slowly pour in liquid mixture. 
4. Sieve the mixture and pour back into the wok.
5. USING STOVE: Add in Pandan leaves. Stir fry with medium fire until it thickens. Switch to low fire until it gets really sticky. Cook for 1-2 hours, depending on how hard you want the dodol to be. Store in plastic/plastic container when cool. 
6. USING BREAD MAKER: Pour everything including Pandan leaves into the bread maker. Set setting for jam and let it cook by itself for 1 hour and 20 minutes. When it is cooked, let it cool before storing in plastic/plastic container. 

Kuih Dodol
材料：
- 椰糖 540g
- 水 170g
- 浓椰浆 500g
- 糯米粉 358g
- 斑斓叶 4条

做法：
- 椰糖和水以小火煮至糖融化，待微凉后加入浓椰浆混合
- 糯米粉倒在大盆里，慢慢加入椰糖水拌均匀，过筛倒入炒锅里，加入斑斓叶，以中火边搅煮至开始糊化，调至中小火慢慢搅煮至非常有粘性，约1小时半至2小时（依个人喜欢的软硬度制作），待凉后，把Kuih Dodol倒在塑料纸袋/塑料盒里

* 来自Tingting的分享
* 我的做法是把面糊用炒锅搅煮至开始糊化后，倒入面包桶里以面包机果酱功能炒1小时20分。

* 个人觉得把放凉后的Dodol密封起来，隔天才享用，味道和口感会更好。

Purple Sweet Potato Filling

Purple Sweet Potato Filling 

Original recipe: Taken online; couldn't find the source 

INGREDIENTS

400g purple sweet potato 

30g brown sugar 

2 tablespoons maltose sugar ; mai ya tang (I used honey)

50g corn oil (cooking oil)

STEPS

1. Steam sweet potato. Mash it. Use a hand blender to get smoother texture (I didn't do this on my first attempt and I think the result is a little coarse. So, I recommend doing this).
2. Place all ingredients into a wok and use low fire to cook the paste until thickens to your liking.
3. Store in fridge for a few days (meat tray) OR freeze it in freezer for longer storage time. 

NOTES

• This filling is multipurpose ranging from pau, tang yuan and bread filling.
• It's not too sweet for me. So if you want sweeter taste, you can add more sugar. 
• Definitely blend the sweet potato prior cooking next time. I blended after I finished everything.. It's better than not blending at all. 

Baking products

I think this blog is turning into a food blog soon. I'm only interested to blog about food. The making of it. Haha - It looks pretty to me - to review the process while enjoying the food in your mouth.

Here's a few things that I made recently. Some are repeated products with other recipe.

Do they look delicious? 

This bun is crazily soft and fluffy when I bite it. 

Too bad, I didn't have proper topping for the pizza. 

It would be wonderful seriously if I have.. sausage (the unhealthy food)

To obtain recipe, go to this POST

I did make some alternation to the recipe. Instead of putting everything together like in the recipe called for - I took the sugar, yeast,  1/3 of the milk, additional 1 teaspoon of hot water and additional 1/2 teaspoon of salt into a cup. Then, I double simmer it in a hot water bath for approximately 20-25 minutes until the yeast gets activated and rise. The smell is pretty bad but it makes the dough really good. 

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The focus is the flower piping cream. 

I'm so happy with the cream. 

The blue matches the colour of my cupcake very well. 

If only the cake didn't crack that much, otherwise they should look perfect.

The interior has dragon fruit cream - yummy.

I just can't help it but to snap a photo of my newly bought toy - piping nozzle product.

It looks beautiful - - - ! 

I used another recipe to make this Hokkaido cupcake. It's from Hs Hs Vi. 

90g full cream milk 

30g Canola cooking oil 

20g sugar 

90g cake flour

5 egg yolks 

5 egg whites 

40g sugar

1/4 teaspoon of cream of tartar 

topping cream 

Way of doing is similar to the one described in this blog post - HERE 

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It looks pretty good. Pandan layer cake. However, I think I used the wrong agar powder. Instead of agar powder, I used the Konyaku jelly pwoder. Something is not quite right. Also, I think I put in too much of green pea powder. Everything is pretty good, except for the kaya around it. I'm still very happy to see how the cake gets out from the mold perfectly after it is chilled. =) I might try to do this again - using other flavour next time when I get the agar powder.

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My double flavours chiffon cake didn't turn out quite good as I've expected it to be. It didn't rise that high. Probably because I over mixed the batter for too long. However, you can still see the double colours there. =) 

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I was excited when this cake is frosted. I finally know how to use my DIY rotating table. Hahahaha - How dumb - I should have actually placed something heavy at the bottom whereby it allows the wheel to turn easier. Anyway, everything is working alright now. I guess this is the best frosting I've ever made so far. Still need to be improved further - I'm so excited looking at the lines formed. 

Ta-daaaaa

The English Lemon Gateu that gives me lots of compliments from many people - 

Hahahaha - 

Totally natural colouring using the Lemon and egg yolk 

It is beautiful!! 

I've done this before - however I used another cake base recipe from Hs Hs Vi. 

It's a 7 inches cake by the way.

Cake base recipe :
4 egg yolks
20g sugar
50g Canola cooking oil
60g milk
90g cake flour
4 egg whites
50g sugar
little bit of cream of tartar

Way of making is basic chiffon method.

To obtain the recipe of how to make the ganache - go to HERE 

Fried Rice Variations

As I've mentioned earlier, I'm joining the Staccato band to perform on one festival. I will be playing a few songs. It's really challenging for me because I'm not too familiar with chords playing. Not only that, my timing is always bad. =( However, it's okay.. I am glad that they don't mind about it.. I'll do my best. =) I'm sure it's gonna be a splendid experience for me.

My roommate and housemate went to KL today. I'm expecting my squash racket to be home tonight. *excited*

I walked to church this morning because I was late for 5 minutes. =( Luckily, there was a very nice senior who offered me a ride after the service has ended. It took me about 20-25 minutes to walk from Pintu Timur to the church. lol. It's a.. great experience after all. Haha.. If I am not a person who sweat so easily, I think it's fine to walk. Treat it as exercise, no harm.

Here's some sharing of my recent cooking photos. Hehe.

My smiley face seaweed wrap fried rice. 

Hehe.. 

Smile - be happy always. 

I made the spring rolls myself. 

The filing contains of a mixture of chicken and pork meat. 

I also put in mushroom. 

To make myself eat things I don't eat normally, this is the way - 

stuff everything inside: carrot and ginger. 

Haha.. 

It tastes good. 

I'm getting better as it goes.

I am not boasting. 

It really tastes awesome! 

Tomyam noodle 

DIY chicken burger meat that I seasoned myself too. 

Oil-less fried egg. 

Healthy delicious meal. 

Initially, it looked like this. 

Then, I found that there's still a lot of rice left. 

So, it became like this.

Lastly, it ended up looking like this. 

Hehehe.. 

Little Minnie fried rice deco. 

My Little Rice Cooker

. . . . S T A T U S

Mood : hmph... 

I know I have repeat myself again and again about this but I just want to say it again -- I'm very happy that I bought myself a rice cooker. XD

The first dish that I cooked using the rice cooker. 

Mushroom with Spinach (Bayam) Dou Qian Noodle

The days.. When I haven't bought eggs. T.T 

Mushroom and potatoes. Very weird combination but that's the only stuff I have.

Curry Dou Qian with egg. Here comes the egg. XD

Tomyam noodle. 

Dry noodle with my specially cooked egg. 

Too much soup. 

My noodle sank at the bottom.

Black ketchup noodle with specially cooked round egg.

Not much of ingredients. 

Cashew nut tastes not bad in soup actually. 

It has some salty taste. 

Ahhh-- my epic failure spirali 

The puree tomato tastes like shitttt

Sardine paste spirali 

Better than tomato puree. 

Seaweed soup + egg. Yummy.

Eat with this. The leftover chicken from my lunch. x.x 

I cooked the rice! ;)

Life turns better now. 

I bought sawi. 

Cooked it in noodle soup. 

Tomyam noodle with vegey.

The vegey tastes better in tomyam soup.

Bought the long beans and fishball from Deli Cafe. 

Then, cooked the rice myself. 

This is the most successful pasta among all. 

Used the Maggiee powder form bolognese spaghetti sauce. 

It's cheap. I can eat 7 servings from a packet. You can store it after opening, unlike the pegro's sauce.

Noodle soup.

Fishball + mushroom + sawi soup

Not cooked by me. 

Terrible lunch. 

Paid RM 30 for this packet of rice. 

Big box but small portion of food inside. 

Not worth at all. 

I threw the vegey away because it has an odd taste/smell.

The chicken breast looks big but it actually contains fat and skin only.

Simmer vegey and add ketchup.

The healthy way of eating vegey besides frying it.

My aunt taught me this. 

Prickled jambu batu/guava.

I bought 1 guava at RM 2. 

Kind of cheap if you compare to buying it at RM 1 per slice. 

1 guava can make a lot of this. 

If you're a jeruk lover, I believe you're gonna like this. 

It's just so easy to make! 

All you need is guava and mandarin orange skin (the one you can buy at RM 1 per packet)

Slice the guava and the mandarin orange skin. 

Mix them well. 

They are ready to be served in 5 minutes time. 

Don't let it soak together for too long because I notice that guava will "keluar air" 

That's all for now. 

Gonna cook green bean soup when I'm home. 

And tang yuen! XD