Wednesday, November 21, 2007

Luncheon meat

Lift, bend and pull!


Do you still store this in your pantry?

Well, I don't. Saw it at Lidl and wanted to remind myself of mom-cooked meals :)

Ahh....sinful! Later I found out that a can contained 29% of fat!!

Heat oil, add in sliced onions, stir fry til fragrant, throw in sliced chilli, stir in luncheon meat..again stir fry for a bit. Finally, season with pinch of sugar and if you like, a dash of light soy sauce. Ready!

Saturday, November 10, 2007

Chocolate Walnut Biscotti


It was nearly 10pm when I'm finally free to bake ...

First "oops!" - accidentally used baking powder instead of baking soda.
I didn't know what the effect would be ..what's the difference anyway? Luckily it didnt show any side effect . Now that I have read the difference, let me link here for you ;)

Second "oops!" - when I tried to cut it after 20 mins of baking. Some small bits crumbled and the shape was all wrong !

Despite the mess, it tasted pretty good!! I'll be making it again for sure. Thought of a trick to avoid the crumbling next time. We will see how'd that turn out.

Oh, get recipe here.

Wednesday, October 31, 2007

Howdy!

Say hi! to my bangkit bears :)

Yes, those cuties are kuih bangkit ; a type of chinese cookies made from tapioca flour. Auchan was having a chinese kitchen promotion and brought in lots of ingredients which normally not available on their shelves. We made a trip there last weekend so that I could finally stock sesame oil and hoisin sauce...woohoo! Then I was ecstatic when I saw tapioca flour!!! Got to have 'em , don't know what to do with them (never used it before *blush*) , but got to have it!

Next, of course the drill is to search for a recipe. Found quite a number of interesting use for the flour; however, I think the one from Little Corner Of Mine was the easiest, plus she had included useful tips to obtain the right texture for the cookies.

The tips work superbly! The slightly browned base gives a smokey (not burnt!) taste first when popped into the mouth and it just melts in the mouth ...mmmm . How fun to see the initially skinny bears gained weight (raised) after coming out of the oven :D


Sunday, October 28, 2007

Eggs & Ribs in Soy



Yeah, that's the best name that I can come up with :p which makes me realised that I do not know most of the home made chinese dish's names! Hmmm..
Anyway, this dish is popular on my mom's dinner's table. Everybody loves it, from children to adults! Am sure most of you are familiar with this dish :)

Here's what have gone to the wok :-

Eggs, hard boiled
Ginger, Sliced
Garlic, crushed
Spare ribs
Dark soy sauce
Light soy sauce
salt, to taste (not too much though since light soy sauce is already salty)
sugar, to taste
water


1) Heat oil in wok. Put in the crushed garlic and sliced ginger, sauté til fragrant.
2) Next add in spare ribs and stir fry until half cooked.
3) Poke hard boiled eggs with fork before adding to the wok. Followed by dashes of dark & light soy sauce, salt, sugar and water - stir to mix all the ingredients well.
4) Let it simmer til spare ribs are tender.

Like most chinese dishes, it is best eaten with steamed rice.

Easy, right?

Monday, October 15, 2007

Red Velvet Cake


Red velvet cake, what a romantic name!

Ever since Christina of Grey's Anatomy chose the red velvet cake as their wedding cake, I've been wondering how it'd taste. The white icing in contrast with red-brown color cake does fit the wedding theme very much. Despite the luxurious name, the ingredient were actually basic, well at least the version I made was pretty strict forward. I whipped it up in less than 20 mins. (not incl. baking time)

Recipe from Fűszer és lélek ..check out her beautiful presentation!

The translated recipe as follows :-

Red Velvet Cake
Ingredients:Dry (a)
2 1/2 cups flour, sifted
1 cup sugar
2 teaspoon baking soda
1 teaspoon salt
2 tablespoon cocoa powder

Wet (b)
1 cup kefir or yoghurt
1/2 cup butter or margarine
1/2 cup oil
1 tablespoon white vinegar
1 tablespoon vanilla extract
2 eggs
2 tablespoon red food colouring

Frosting (c)
3 tubs cream cheese
powdered sugar, to taste
100ml sour cream
1/2 a lemon, juice and zest

Method :-
1) Preheat oven at 180°c
2) Combine dry(a) and wet (b) ingredients well in separate mixing bowls.
3) Add wet ingredients to dry ingredients and mix well.
3) Pour mixture to spring form and bake for 30-40 mins. or until the skewer comes out clean.
4) Let cake cool.
5) Meanwhile, prepare frosting by combining the ingredient ( c).
6) Cut cake into 3 layers and spread each layer with frosting.
7) Finally decorate as desired. Chill cake before serving.

Verdict :Appearance : The red didnt turn out as dramatic comparing to images found on the web. It's more dark chocolate in colour. Perhaps changing another brand of red food colouring would help.

Taste : Light and moist but forgettable. For me , the cake tasted better chilled overnight in fridge.

will definitely bake this again for its simplicity. Will also try out other variations available on the net ;)




Since I halved the ingredients, my cake had only 2 layers. Oh, excuse for the uninspiring shot. didn't have time to compose a nicer shot..too many eyes on me!
For a inspiration on how to decorate and info. on this cake, go to Joy of Baking.

Thursday, October 11, 2007

Happy birthday, B!

Geez, I don't remember the last time I blew birthday candles (probably my 16th birthday?)..its not a habit back home. At my age (ahem!) I tell myself , it's just another day..kind of in denial since hitting the big 30 :p But of course I'm thankful for a lot of things and happy that I'm blessed :)

Anyway, it's my fiancé's birthday today! Funnily, he requested for candles on his cake ... -_- .... He gets it of course :D

The cake was Moist chocolate cake with basic cream cheese icing. IMHO, a good combination. Pardon for the amatuerish decoration ;) I played around piping the cream and as always I lost interest pretty fast..heheh.. hence, the inconsistency in appearance

Tuesday, October 09, 2007

Borsófőzelék , a dish of peas


A dish of peas, that's the result I got from the translator. This dish can be served as a starter or eaten as main meal together with meat fillets. I've always love anything-peas, so it's no surprise that this dish is one of my fave. Hungarian dishes. It's great especially on cold autumn and winter days...I simply eat them with bread, delicious :)

The translated recipe is as follows :-

Ingredients

300gm green peas (fresh or frozen)

Oil , for sauté

Salt, to taste

Marjoram , a pinch

2 - 3 Tbsp of Sugar or sweetener (you may adjust to taste)

Milk , enough to cover peas

3 Tbsp flour, as thickener (you may adjust to taste, although I find the result thicker than the ones I usually have)

Parseley, finely chopped


Method

1) Heat a little oil on a sauce pan, add green peas and cook for 5-6 mins.

2) Next add salt, marjoram and sugar to the green peas, and stir a little. Pour in the milk enough to cover peas.

3) Mix flour with a little milk and put aside. When peas are soft, stir in the flour mixture. Stir it for a few minutes and remove from heat.

4) Finally add finely chopped parsley before serving.

Friday, September 21, 2007

Moist chocolate Cake


M M mmmmm..the taste does live up to the name - moist! The recipe made me 3 small alum. foil trays and I alone finisehd 3/4 of a tray..help, someone please hide it
.
My normal practice whenever baking a cake is reduce the qty. of sugar stated, but somehow for this one I followed to the T and the sweetness was balanced with the after taste of cocoa / coffee...simply perfect!!
.
Head over to Pusiva's for the recipe.

Wednesday, September 19, 2007

To cook list

Ah...just got my daily dosage of food blogs surfing...mmmm, seriously making me hungry - torture! At the same time I printed recipes that I have bookmarked over the past few weeks. Boy, a big stack of recipes infront of me now...

Steamed caramel cupcakes by Pusiva
Tagine of chicken and Lemon by Vanilla Garlic
Sweetened condensed milk custard by Tecnicolor Kitchen
Dutch baby pancake by ChickyEgg
Sour Cream Chocolate Chip cookies by Gilly
Hungarian Chicken Paprikash version by Simply Recipe
Chicken with Basil sauce by world wide school
Rosemary Apricot Pork Tenderloin by Milky Way Diner
Buttermilk Fried Chicken by Simply Recipe
Mama Rita's Peach Cobbler by Delicious Days
Churros by A daily obession
Bail chicken in Coconut curry sauce by Simply Recipe
Mashed potatoes, Oriya Style byy One Hot Stove
Oven Roasted Tomatoes by Exclusively Food
Devil's food cup cakes by Baking bites
Hungarian Goulash by June Meyer

The above hasn't even include some Kosher recipes which need to be translated..Phew!
Oh, can you figure by now that I love all-things baked, fried, spicy and with basil ? ;)

Too lazy to put up the links, will do so when and if the results are posted here.

Friday, September 14, 2007

Recipe : Coconut Cardamom Burfi


Currently I'm hooked on the Food Safari. Have you watch any?
That was where I learned about this yummy Indian (or is it Sikh?) sweets. Only 4 ingredients are needed. Since I do not have cardamon in storage, I've substitute with equal parts of ground cinnamon and grated nutmeg. As Maeve commented they're very addictive!!
You can watch step by step video here.
I'd better jot down the ingredients here, in case they remove the video later on.
Burfi
Ingredients :-
250gm Desiccated coconut (50gm for rolling in the end)
375gm Sweetened condensed milk
Dash of ground cardamon (sub. with equal parts of cinnamon & grated nutmeg)
Handful of pistachios (roughly grounded)
Method
1) In a bowl, mix 200gm of desiccated coconut, sweetened condensed milk, dash of cardomon and handful of roughly grounded pistachio well.
2) In a non-stick pan, heat the mixture gentally for about 10 mins.
3) Roll the heated mixture into balls and roll on remaining desiccated coconuts.
4) Chill in fridge for about 30 mins. before serving.

Friday, August 31, 2007

Steamed Banana Cake

Or it's known as Apam Pisang in Malay.

Have been baking for the past few Saturdays namely carrot, marble cake, and peach muffins , although the cakes/muffins turned out to be fine, they were forgettable; that's why I ain't too excited to post them up.

Anyway, this week I decided on something simpler and of course, it impressed me the most :) ..I can't get enough of it!

Please do try out this wonderful recipe from Zu's Kitchen.


Saturday, July 14, 2007

Roti Canai (prata)



Reading WokandSpoon's review on the roti canai recipe ignite my crave for this popular Malaysian breakfast (or lunch or dinner - you can find it 24/7 at any Indian muslim stalls).
.
The outcome this time round is definitely encouraging than my first (recipe from Amy Beh; which was tough and flourry). Tastewise, it's near to the original. Texture wise, I should certainly practice and improve the kneading technique on the remaining 3 dough in the fridge. Compare mine with this, not bad right?

Best eaten with your favourite curries or dhal.

Monday, July 09, 2007

Fish head noodles 魚頭米


I hardly ordered this at hawker stall back home. - not more than 10 occasions in my entire life! Though I like the taste, I rarely crave for it. The strangest tins was that I requested my sis to source for the recipe the first thing I arrived here. In fact this was the second malaysian recipe that I tried out in my kitchen. Right now it's one of our fave. soup recipes, wholesome and comforting.. just reminding me of home.
Verdict : Even with some ingredients substituted, I dare say the taste is quite near to the original.



Fish head Noodles
(Serves 3-4person)

Ingredients:
1kg fish head (cut into pieces and seasoned with salt & pepper) *used frozen fish meat instead
100g young ginger slice thinly
150g rice vermicelli (soak in water till soft before blanching) *used angel hair pasta or spaghetti

(A)
3-4 tomatoes(sliced)
150g salted cabbage (Ham choi) shredded and soak in water for 20 minutes *sub. with Hungarian pickled cabbaged added (soaked) with salt

(B)
1/2tsp pepper
1 sachet ikan bilis granules *sub. with Hungarian fish stock granules or plain chicken stock
1 litre hot water
salt to taste
100ml evaporated milk *sub. with UHT milk / full cream

A few stalk chinese parsely & spring onion for garnishing

Method
Blanch rice vermicelli in hot water until soft.
Deep fried fish head pieces until golden brown and crispy.
In a clean wok, add 2 tbsp oil fry young ginger until it's fragrant ;add (A)&(B) allow to simmer. Add fish head and cook rice vermicelli for 5 minutes when boiling, pour in evaporated milk. Garnish and serve immediately.

Monday, July 02, 2007

Hungarian Vegetable Stew (Lecsó)


Lunch today - the Lecsó. After nearly 3 years residing in Hungary, this is only my 3rd time round cooking this refreshing dish *blush* Truth is I get nervous when preparing Hungarian dishes 'cos of the expectation and comparison. So, this is the only Hungarian dish that I "mastered" (without the need to refer to the recipe). In my opinion, this stew definitely outshines the internationally famous gulyás (goulash)
.
The base or basic ingredients for Lecsó are tomatoes, onions and sweet paprika. Today I've included hard boiled eggs in the stew which tasted well together and finally, they're great with crusty bread :)
.
The following recipe was extracted from the internet loooong time ago (sorry, i've lost the link) .


LECSÓ (pronounced - Lecho)
with sausage
serves 6

INGREDIENTS:
5 large onions (cut them into half and slice them)
6 large cubanell or european style of green peppers (sliced into rings)(Do not use green bell peppers they have a bitter flavor.)
4 large very ripe tomatoes peeled and diced. If the skin is hard to peel put them into hot water for a minutes, then try it again.
150g. of bacon (cut into cubes)
250g. of smoked sausage (cut into rings)
1 Tbs. of tomatoe puree
1.1/2 tsp. salt
1/4 tsp. grated black pepper
1.1/2 Tbs. of sugar
1.1/2 Tbs. of paprika

METHOD
Fry the bacon cubes medium brown in a large frying pan. If you didn't get enough fat add a few Tbs. of oil. Sprinkle with the paprika and add the sliced onions. Cook it for 2 minutes and throw all the ingrediens and spices into the pan. Cook it for 1/2 hour with occasional stiring.Taste to see if more salt or sugar is needed.

Chinese Laughing Dumplings (笑口棗)




Don't they look mouth-watering? Thanks Do what I like for sharing this wonderful recipe. Taste wise is as good as the ones I usually get during dim sum breakfast or sunday market..light, crunchy on the outside, soft inside with a hint of sweetness!

Only thing to be aware of is the temprature of the oil when frying the dumplings. Do ensure oil is not too hot or dumplings and sesame seeds would burnt rather quickly.
.

Chinese Laughing Dumplings (笑口棗) click here for recipe

Sunday, July 01, 2007

Peanut cookies




Lately, all I could think about is food!! It doesnt help that there're so many food blogs offering easy recipes. Like this peanut cookies, preparation took me about 30 mins. only.
The first batch was burnt but guess what? I ate the not-too-burnt ones and I'm hooked! So, I baked it again the next day since it's doesnt require too many ingredients and its ready in a jiffy.

.
Verdict : One by one they melt in the mouth..oh, very addictive! You should really try it :)
.
Note : First trial the cookies weren't sweet enough. So, i've increased to 1/3 cup of sugar following the recipe of the link below
.
Peanuts cookies click here for recipe
source : Little corner of mine


(A)
1 1/3 cup unbleached all-purpose flour/ plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
(B)
1/4 cup sugar (or icing sugar for more melt in the mouth texture)
80g ground coarsed roasted/toasted peanuts
(C)
1/3 cup + 2 Tbp. canola oil

1 egg, beaten for egg wash

Method:

1. Sift (A) into a bowl.
2. Add (B), mix well.
3. Add (C), stir with a fork, the mixture will be crumbly.
4. Use your hands, scoop up the mixture and press it into balls. Place on parchment paper lined cookie sheet.
5. Glaze the peanut cookies with egg wash.
6. Bake at preheated 350'F oven for 20 minutes. 

Wednesday, June 27, 2007

Banana Lollies










Banana Lollies - the summer must-eat! Normally I don't fancy those colourful candy confetti, its all just to achieve a nicer photograph. But in this case, everything blended so well..will be making again soon.

Banana Lollies
recipe by foodnetwork (i think)

Ingredients :-
Banana
Bittersweet chocolate, choped
Butter, cubed
toasted walnuts, sprinkling
candy confetti, sprinkling

Method :-
1) melt bittersweet chocolate and butter in double boiler.
2) Dip banana into melted chocolate
3) Sprinkle toasted walnuts or any kind of nuts or sweets for extra flavouring
4) Freeze the lollies in the freezer for 15 mins. and its ready

Monday, June 25, 2007

Pasta with Tuna and hot pepper

One of my best discoveries recently is this recipe from SimplyRecipes. It's so simple that I've been cooking it for the past few Mondays..in fact just ate it for lunch again today ...ah very satisfying!

You can check out the original recipe here which uses arugula. Nowadays since preparing it for few occasions, I didn't bother with the quantity as stated and been doing it my own style.

Ingredients
Pasta (any type)
Canned tuna in oil, drained from oil
Chilli flakes, to taste
a clove of garlic, mince
salt and pepper, to taste
olive or canola oil

Mehtod :
1) cook pasta, al dente
2) heat oil in pan on medium heat. Add garlic and chilli flakes, fry til fragrant. Next, add tuna and shred tuna with a fork, continue to cook for a min. or 2.
3) Pour in the pasta, add salt and pepper to taste. Stir-fry a little more and ready to serve.

Saturday, June 16, 2007

Roasted Pork Belly (Chinese style)

The recipe is adapted from Lily's Wai Sek Hong. where the pork should be prepared and marinated overnight, which I didn't have time for. To add to my anxiety was the absence of five spice powder , not available at the stores near me. But am not giving up! So, I home-made the 5-spice powder ( DIY recipe) ;) or rather my version of 2-spice powder as I have omitted szechuan peppercorn, fennel seeds, star anise ..hehe

Verdict : Wow! am sure proud of the result despite the skin being a bit rubbery. I think if I have adhered to Lily's recipe 100% the the rubbery skin would not have occured.

Roasted Pork Belly (Chinese style)
adapted from Lily's Wai Sek Hong


Ingredients
600gm Pork belly
1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder (just used pinch of clove and cinnamon powder)
1 tsp black pepper

Preparation
1) Preheat oven at gas mark 4 (about 180 degrees celcius)
2) Score the skin of pork belly to get a nice crackling effect
3) Dry fry salt, garlic powder, five spice powder and black pepper for few minutes. Add in sugar into mixture.
4) Rub dry ingredients onto meat and marinade overnight or at least 2 hours (i did it in 30 mins :p
5) Place meat on rack of roasting tray with skin side facing up.
6) Roast for about 40 mins.

Note:-
the crackling effect wasn't to my satisfaction, rectify by dry-frying only the skin in a non-stick pan until achieved the desired effect.

Serving :-
Steaming hot rice with chili dipping sauce

Monday, May 07, 2007

Mother's day


Over here mother's day is celebrated on first Sunday of May, meaning last Sunday. I decided on tiramisu for my partner's mom. Added stawberries syrup in between the layers for a little diff. flavour and colour. It is THE easiest and no-fail recipe..and of course everyone loved it :)

Sunday, March 11, 2007

Stuffed chilli peppers

That's the recipe I tried for yesterday's lunch. The usual stuffings that I'm familiar with are mince pork+rice or fish paste. I think meat or fish stuffing + pepper helps to balance the spiciness of the pepper. While this vegetarian version that I tested was packed with spices, take a bite and it'll woken up all your senses! This dish is great with a plate of steamed rice... Ooh la la. This is certainly a keeper!

Stuffed chilli peppers
Recipe from Spice Hut

Ingredients:
8 chilli peppers
2 large potatoes
1 small onion
1 tbsp coriander seeds
2 tsp MDH Pav Bhaaji Masala (omitted, since not available)
1 tsp red chilli powder
1 tsp cumin seeds
salt to taste, oil for saute

Method:
Peel the potatoes, wrap them in paper towels and cook in the microwave for 8-9 min. Remove, crumble them. Keep aside. Place coriander seeds in a ziploc bag& pound roughly with a rolling pin. Finely chop the onion.

Hold the chilli pepper in the palm of your hand and make a long slit along one side, using a small knife. Remove the seeds & white part inside the pepper with your fingers or spoon. Repeat with all the peppers. When done make sure to clean your hands with soap. Preferrably wear gloves.

Heat oil in a non-stick pan. Add the onion, saute till translucent. Add the Pav Bhaaji Masala, red chilli powder, cumin seeds, crushed coriander seeds, salt to taste. Saute for 2 min. Add the crumbled potatoes & adjust salt. Mix well till potatoes are coated well with the masalas. Turn off stove. Cool this stuffing for a bit.

Pack the stuffing in the prepared chilli peppers. In the same non-stick pan, heat more oil. Once oil is hot, reduce heat to medium low &carefully (use tongs) place the stuffed peppers into the oil, slit side up. Let it cook like this for 5 min.

Turn off stove, remove stuffed chillies and place them in a baking dish. Bake for 15-20 min in a preheated 325 degrees oven. Serve hot.

Saturday, March 03, 2007

Changing theme again / Being lazy

Can't made up my mind which one I prefer..hopefully this theme will stick around longer. At least a month!

Yeah, I still owe food-cookies a meme (apologies ^-^) Ah, too lazy to compose anything these days :p By next week , for sure!

Ciao

Monday, February 19, 2007

A peanut sauce review

If you're a SE asian in Hungary craving for peanut sauce, I highly recommend you grab a packet of Asian Home Gourmet's peanut sauce. As advertised, it is seriously authentic in taste!You see how creamy it turned out? that was made using regular milk instead of coconut's. Although I would love some Satays (Saté) to go with this sauce but it works fine with carrot sticks & cabbage. ..oh, it is available at tesco near you :)

Friday, February 16, 2007

Don't throw away old bread 2

while sorting out my recipes folder, I was reminded of this yummy sounding recipe - Toasted bread with honey, butter and sesame seeds, bookmarked from food site - Pinoy cook. The name itself guranttees the snack will be a hit! Also, this easy recipe helps to take care of the days-old bread which otherwise would be binned today. We had it for breakfast a while ago. I could still feel the buttery, sweet and crunch in my taste bud ..I highly recommend this :))



You'll need
day-old bread
butter
honey
sesame seeds

rest of recipe, check out

Pinoy Cook

Wednesday, February 14, 2007

Pumpkin in the air


Did I bake on valentine's day? you bet! I had wanted to make something fancy but decided on something simpler, something not at all romantic! Anyways, the motivation came from a can of pumpkin purée and I haven't baked pumpkin bread before.. further the recipe sub. butter with olive oil..hmmm another first for me. The exact experience needed for a novice like me!

At the time of typing this post, the pumpkin bread is still in the oven. The baking time needs 50-60 mins. In the meantime, fingers crossed . Because I have used extra virgin olive oil..wonder it would turn out too rich?

50 mins. 're up! The bread risen nicely (although sunken a little after cooling) ,the colour an appetising golden orange, moist and not too sweet, overall thumbs up from me.


Pumpkin Bread
1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup (1 dL) chopped walnuts
(metric measurements in parentheses)

Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack

source :

http://www.elise.com/recipes/archives/000842pumpkin_bread.php#comments

Thursday, February 01, 2007

Review : Dr. Oetker Muffin mix

This box of muffin mix kept staring at me in the kitchen since Christmas (got it in a set of gifts). I counldn't resist anymore, I have to give it a go!

Due to my first bad experience (once only) with muffin mix (another brand), which turned out dry, hard, powdery and the taste ....artificial ; I didn't have too high of expection this time round.

Dr. Oetker chocolate chips muffin mix changed my perception of pre-mixes. The muffins were fluffy, wholesome, and didn't taste artificial at all. If you want to spice it up, try twirling in some peanut butter (which i did) or any other jams before baking. It was great for tea time...yum ..satisfying ;)


Note : Included in the box was 1 pkt. of choc. chips, flour mix, 12 muffin cups. Additional fresh ingredients - eggs, milks and oil


Monday, January 29, 2007

What kind of food are you?

Haven't been baking as much as I want to. *sigh* I need to reduce my calorie intake. However, I do have a few more recipes that I will blog later. Meanwhile, let's find out what kind of food are you?

You Are Thai Food

Trendy yet complex.
People seek you out - though they're not sure why.

Wednesday, November 21, 2007

Luncheon meat

Lift, bend and pull!


Do you still store this in your pantry?

Well, I don't. Saw it at Lidl and wanted to remind myself of mom-cooked meals :)

Ahh....sinful! Later I found out that a can contained 29% of fat!!

Heat oil, add in sliced onions, stir fry til fragrant, throw in sliced chilli, stir in luncheon meat..again stir fry for a bit. Finally, season with pinch of sugar and if you like, a dash of light soy sauce. Ready!

Saturday, November 10, 2007

Chocolate Walnut Biscotti


It was nearly 10pm when I'm finally free to bake ...

First "oops!" - accidentally used baking powder instead of baking soda.
I didn't know what the effect would be ..what's the difference anyway? Luckily it didnt show any side effect . Now that I have read the difference, let me link here for you ;)

Second "oops!" - when I tried to cut it after 20 mins of baking. Some small bits crumbled and the shape was all wrong !

Despite the mess, it tasted pretty good!! I'll be making it again for sure. Thought of a trick to avoid the crumbling next time. We will see how'd that turn out.

Oh, get recipe here.

Wednesday, October 31, 2007

Howdy!

Say hi! to my bangkit bears :)

Yes, those cuties are kuih bangkit ; a type of chinese cookies made from tapioca flour. Auchan was having a chinese kitchen promotion and brought in lots of ingredients which normally not available on their shelves. We made a trip there last weekend so that I could finally stock sesame oil and hoisin sauce...woohoo! Then I was ecstatic when I saw tapioca flour!!! Got to have 'em , don't know what to do with them (never used it before *blush*) , but got to have it!

Next, of course the drill is to search for a recipe. Found quite a number of interesting use for the flour; however, I think the one from Little Corner Of Mine was the easiest, plus she had included useful tips to obtain the right texture for the cookies.

The tips work superbly! The slightly browned base gives a smokey (not burnt!) taste first when popped into the mouth and it just melts in the mouth ...mmmm . How fun to see the initially skinny bears gained weight (raised) after coming out of the oven :D


Sunday, October 28, 2007

Eggs & Ribs in Soy



Yeah, that's the best name that I can come up with :p which makes me realised that I do not know most of the home made chinese dish's names! Hmmm..
Anyway, this dish is popular on my mom's dinner's table. Everybody loves it, from children to adults! Am sure most of you are familiar with this dish :)

Here's what have gone to the wok :-

Eggs, hard boiled
Ginger, Sliced
Garlic, crushed
Spare ribs
Dark soy sauce
Light soy sauce
salt, to taste (not too much though since light soy sauce is already salty)
sugar, to taste
water


1) Heat oil in wok. Put in the crushed garlic and sliced ginger, sauté til fragrant.
2) Next add in spare ribs and stir fry until half cooked.
3) Poke hard boiled eggs with fork before adding to the wok. Followed by dashes of dark & light soy sauce, salt, sugar and water - stir to mix all the ingredients well.
4) Let it simmer til spare ribs are tender.

Like most chinese dishes, it is best eaten with steamed rice.

Easy, right?

Monday, October 15, 2007

Red Velvet Cake


Red velvet cake, what a romantic name!

Ever since Christina of Grey's Anatomy chose the red velvet cake as their wedding cake, I've been wondering how it'd taste. The white icing in contrast with red-brown color cake does fit the wedding theme very much. Despite the luxurious name, the ingredient were actually basic, well at least the version I made was pretty strict forward. I whipped it up in less than 20 mins. (not incl. baking time)

Recipe from Fűszer és lélek ..check out her beautiful presentation!

The translated recipe as follows :-

Red Velvet Cake
Ingredients:Dry (a)
2 1/2 cups flour, sifted
1 cup sugar
2 teaspoon baking soda
1 teaspoon salt
2 tablespoon cocoa powder

Wet (b)
1 cup kefir or yoghurt
1/2 cup butter or margarine
1/2 cup oil
1 tablespoon white vinegar
1 tablespoon vanilla extract
2 eggs
2 tablespoon red food colouring

Frosting (c)
3 tubs cream cheese
powdered sugar, to taste
100ml sour cream
1/2 a lemon, juice and zest

Method :-
1) Preheat oven at 180°c
2) Combine dry(a) and wet (b) ingredients well in separate mixing bowls.
3) Add wet ingredients to dry ingredients and mix well.
3) Pour mixture to spring form and bake for 30-40 mins. or until the skewer comes out clean.
4) Let cake cool.
5) Meanwhile, prepare frosting by combining the ingredient ( c).
6) Cut cake into 3 layers and spread each layer with frosting.
7) Finally decorate as desired. Chill cake before serving.

Verdict :Appearance : The red didnt turn out as dramatic comparing to images found on the web. It's more dark chocolate in colour. Perhaps changing another brand of red food colouring would help.

Taste : Light and moist but forgettable. For me , the cake tasted better chilled overnight in fridge.

will definitely bake this again for its simplicity. Will also try out other variations available on the net ;)




Since I halved the ingredients, my cake had only 2 layers. Oh, excuse for the uninspiring shot. didn't have time to compose a nicer shot..too many eyes on me!
For a inspiration on how to decorate and info. on this cake, go to Joy of Baking.

Thursday, October 11, 2007

Happy birthday, B!

Geez, I don't remember the last time I blew birthday candles (probably my 16th birthday?)..its not a habit back home. At my age (ahem!) I tell myself , it's just another day..kind of in denial since hitting the big 30 :p But of course I'm thankful for a lot of things and happy that I'm blessed :)

Anyway, it's my fiancé's birthday today! Funnily, he requested for candles on his cake ... -_- .... He gets it of course :D

The cake was Moist chocolate cake with basic cream cheese icing. IMHO, a good combination. Pardon for the amatuerish decoration ;) I played around piping the cream and as always I lost interest pretty fast..heheh.. hence, the inconsistency in appearance

Tuesday, October 09, 2007

Borsófőzelék , a dish of peas


A dish of peas, that's the result I got from the translator. This dish can be served as a starter or eaten as main meal together with meat fillets. I've always love anything-peas, so it's no surprise that this dish is one of my fave. Hungarian dishes. It's great especially on cold autumn and winter days...I simply eat them with bread, delicious :)

The translated recipe is as follows :-

Ingredients

300gm green peas (fresh or frozen)

Oil , for sauté

Salt, to taste

Marjoram , a pinch

2 - 3 Tbsp of Sugar or sweetener (you may adjust to taste)

Milk , enough to cover peas

3 Tbsp flour, as thickener (you may adjust to taste, although I find the result thicker than the ones I usually have)

Parseley, finely chopped


Method

1) Heat a little oil on a sauce pan, add green peas and cook for 5-6 mins.

2) Next add salt, marjoram and sugar to the green peas, and stir a little. Pour in the milk enough to cover peas.

3) Mix flour with a little milk and put aside. When peas are soft, stir in the flour mixture. Stir it for a few minutes and remove from heat.

4) Finally add finely chopped parsley before serving.

Friday, September 21, 2007

Moist chocolate Cake


M M mmmmm..the taste does live up to the name - moist! The recipe made me 3 small alum. foil trays and I alone finisehd 3/4 of a tray..help, someone please hide it
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My normal practice whenever baking a cake is reduce the qty. of sugar stated, but somehow for this one I followed to the T and the sweetness was balanced with the after taste of cocoa / coffee...simply perfect!!
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Head over to Pusiva's for the recipe.

Wednesday, September 19, 2007

To cook list

Ah...just got my daily dosage of food blogs surfing...mmmm, seriously making me hungry - torture! At the same time I printed recipes that I have bookmarked over the past few weeks. Boy, a big stack of recipes infront of me now...

Steamed caramel cupcakes by Pusiva
Tagine of chicken and Lemon by Vanilla Garlic
Sweetened condensed milk custard by Tecnicolor Kitchen
Dutch baby pancake by ChickyEgg
Sour Cream Chocolate Chip cookies by Gilly
Hungarian Chicken Paprikash version by Simply Recipe
Chicken with Basil sauce by world wide school
Rosemary Apricot Pork Tenderloin by Milky Way Diner
Buttermilk Fried Chicken by Simply Recipe
Mama Rita's Peach Cobbler by Delicious Days
Churros by A daily obession
Bail chicken in Coconut curry sauce by Simply Recipe
Mashed potatoes, Oriya Style byy One Hot Stove
Oven Roasted Tomatoes by Exclusively Food
Devil's food cup cakes by Baking bites
Hungarian Goulash by June Meyer

The above hasn't even include some Kosher recipes which need to be translated..Phew!
Oh, can you figure by now that I love all-things baked, fried, spicy and with basil ? ;)

Too lazy to put up the links, will do so when and if the results are posted here.

Friday, September 14, 2007

Recipe : Coconut Cardamom Burfi


Currently I'm hooked on the Food Safari. Have you watch any?
That was where I learned about this yummy Indian (or is it Sikh?) sweets. Only 4 ingredients are needed. Since I do not have cardamon in storage, I've substitute with equal parts of ground cinnamon and grated nutmeg. As Maeve commented they're very addictive!!
You can watch step by step video here.
I'd better jot down the ingredients here, in case they remove the video later on.
Burfi
Ingredients :-
250gm Desiccated coconut (50gm for rolling in the end)
375gm Sweetened condensed milk
Dash of ground cardamon (sub. with equal parts of cinnamon & grated nutmeg)
Handful of pistachios (roughly grounded)
Method
1) In a bowl, mix 200gm of desiccated coconut, sweetened condensed milk, dash of cardomon and handful of roughly grounded pistachio well.
2) In a non-stick pan, heat the mixture gentally for about 10 mins.
3) Roll the heated mixture into balls and roll on remaining desiccated coconuts.
4) Chill in fridge for about 30 mins. before serving.

Friday, August 31, 2007

Steamed Banana Cake

Or it's known as Apam Pisang in Malay.

Have been baking for the past few Saturdays namely carrot, marble cake, and peach muffins , although the cakes/muffins turned out to be fine, they were forgettable; that's why I ain't too excited to post them up.

Anyway, this week I decided on something simpler and of course, it impressed me the most :) ..I can't get enough of it!

Please do try out this wonderful recipe from Zu's Kitchen.


Saturday, July 14, 2007

Roti Canai (prata)



Reading WokandSpoon's review on the roti canai recipe ignite my crave for this popular Malaysian breakfast (or lunch or dinner - you can find it 24/7 at any Indian muslim stalls).
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The outcome this time round is definitely encouraging than my first (recipe from Amy Beh; which was tough and flourry). Tastewise, it's near to the original. Texture wise, I should certainly practice and improve the kneading technique on the remaining 3 dough in the fridge. Compare mine with this, not bad right?

Best eaten with your favourite curries or dhal.

Monday, July 09, 2007

Fish head noodles 魚頭米


I hardly ordered this at hawker stall back home. - not more than 10 occasions in my entire life! Though I like the taste, I rarely crave for it. The strangest tins was that I requested my sis to source for the recipe the first thing I arrived here. In fact this was the second malaysian recipe that I tried out in my kitchen. Right now it's one of our fave. soup recipes, wholesome and comforting.. just reminding me of home.
Verdict : Even with some ingredients substituted, I dare say the taste is quite near to the original.



Fish head Noodles
(Serves 3-4person)

Ingredients:
1kg fish head (cut into pieces and seasoned with salt & pepper) *used frozen fish meat instead
100g young ginger slice thinly
150g rice vermicelli (soak in water till soft before blanching) *used angel hair pasta or spaghetti

(A)
3-4 tomatoes(sliced)
150g salted cabbage (Ham choi) shredded and soak in water for 20 minutes *sub. with Hungarian pickled cabbaged added (soaked) with salt

(B)
1/2tsp pepper
1 sachet ikan bilis granules *sub. with Hungarian fish stock granules or plain chicken stock
1 litre hot water
salt to taste
100ml evaporated milk *sub. with UHT milk / full cream

A few stalk chinese parsely & spring onion for garnishing

Method
Blanch rice vermicelli in hot water until soft.
Deep fried fish head pieces until golden brown and crispy.
In a clean wok, add 2 tbsp oil fry young ginger until it's fragrant ;add (A)&(B) allow to simmer. Add fish head and cook rice vermicelli for 5 minutes when boiling, pour in evaporated milk. Garnish and serve immediately.

Monday, July 02, 2007

Hungarian Vegetable Stew (Lecsó)


Lunch today - the Lecsó. After nearly 3 years residing in Hungary, this is only my 3rd time round cooking this refreshing dish *blush* Truth is I get nervous when preparing Hungarian dishes 'cos of the expectation and comparison. So, this is the only Hungarian dish that I "mastered" (without the need to refer to the recipe). In my opinion, this stew definitely outshines the internationally famous gulyás (goulash)
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The base or basic ingredients for Lecsó are tomatoes, onions and sweet paprika. Today I've included hard boiled eggs in the stew which tasted well together and finally, they're great with crusty bread :)
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The following recipe was extracted from the internet loooong time ago (sorry, i've lost the link) .


LECSÓ (pronounced - Lecho)
with sausage
serves 6

INGREDIENTS:
5 large onions (cut them into half and slice them)
6 large cubanell or european style of green peppers (sliced into rings)(Do not use green bell peppers they have a bitter flavor.)
4 large very ripe tomatoes peeled and diced. If the skin is hard to peel put them into hot water for a minutes, then try it again.
150g. of bacon (cut into cubes)
250g. of smoked sausage (cut into rings)
1 Tbs. of tomatoe puree
1.1/2 tsp. salt
1/4 tsp. grated black pepper
1.1/2 Tbs. of sugar
1.1/2 Tbs. of paprika

METHOD
Fry the bacon cubes medium brown in a large frying pan. If you didn't get enough fat add a few Tbs. of oil. Sprinkle with the paprika and add the sliced onions. Cook it for 2 minutes and throw all the ingrediens and spices into the pan. Cook it for 1/2 hour with occasional stiring.Taste to see if more salt or sugar is needed.

Chinese Laughing Dumplings (笑口棗)




Don't they look mouth-watering? Thanks Do what I like for sharing this wonderful recipe. Taste wise is as good as the ones I usually get during dim sum breakfast or sunday market..light, crunchy on the outside, soft inside with a hint of sweetness!

Only thing to be aware of is the temprature of the oil when frying the dumplings. Do ensure oil is not too hot or dumplings and sesame seeds would burnt rather quickly.
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Chinese Laughing Dumplings (笑口棗) click here for recipe

Sunday, July 01, 2007

Peanut cookies




Lately, all I could think about is food!! It doesnt help that there're so many food blogs offering easy recipes. Like this peanut cookies, preparation took me about 30 mins. only.
The first batch was burnt but guess what? I ate the not-too-burnt ones and I'm hooked! So, I baked it again the next day since it's doesnt require too many ingredients and its ready in a jiffy.

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Verdict : One by one they melt in the mouth..oh, very addictive! You should really try it :)
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Note : First trial the cookies weren't sweet enough. So, i've increased to 1/3 cup of sugar following the recipe of the link below
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Peanuts cookies click here for recipe
source : Little corner of mine


(A)
1 1/3 cup unbleached all-purpose flour/ plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
(B)
1/4 cup sugar (or icing sugar for more melt in the mouth texture)
80g ground coarsed roasted/toasted peanuts
(C)
1/3 cup + 2 Tbp. canola oil

1 egg, beaten for egg wash

Method:

1. Sift (A) into a bowl.
2. Add (B), mix well.
3. Add (C), stir with a fork, the mixture will be crumbly.
4. Use your hands, scoop up the mixture and press it into balls. Place on parchment paper lined cookie sheet.
5. Glaze the peanut cookies with egg wash.
6. Bake at preheated 350'F oven for 20 minutes. 

Wednesday, June 27, 2007

Banana Lollies










Banana Lollies - the summer must-eat! Normally I don't fancy those colourful candy confetti, its all just to achieve a nicer photograph. But in this case, everything blended so well..will be making again soon.

Banana Lollies
recipe by foodnetwork (i think)

Ingredients :-
Banana
Bittersweet chocolate, choped
Butter, cubed
toasted walnuts, sprinkling
candy confetti, sprinkling

Method :-
1) melt bittersweet chocolate and butter in double boiler.
2) Dip banana into melted chocolate
3) Sprinkle toasted walnuts or any kind of nuts or sweets for extra flavouring
4) Freeze the lollies in the freezer for 15 mins. and its ready

Monday, June 25, 2007

Pasta with Tuna and hot pepper

One of my best discoveries recently is this recipe from SimplyRecipes. It's so simple that I've been cooking it for the past few Mondays..in fact just ate it for lunch again today ...ah very satisfying!

You can check out the original recipe here which uses arugula. Nowadays since preparing it for few occasions, I didn't bother with the quantity as stated and been doing it my own style.

Ingredients
Pasta (any type)
Canned tuna in oil, drained from oil
Chilli flakes, to taste
a clove of garlic, mince
salt and pepper, to taste
olive or canola oil

Mehtod :
1) cook pasta, al dente
2) heat oil in pan on medium heat. Add garlic and chilli flakes, fry til fragrant. Next, add tuna and shred tuna with a fork, continue to cook for a min. or 2.
3) Pour in the pasta, add salt and pepper to taste. Stir-fry a little more and ready to serve.

Saturday, June 16, 2007

Roasted Pork Belly (Chinese style)

The recipe is adapted from Lily's Wai Sek Hong. where the pork should be prepared and marinated overnight, which I didn't have time for. To add to my anxiety was the absence of five spice powder , not available at the stores near me. But am not giving up! So, I home-made the 5-spice powder ( DIY recipe) ;) or rather my version of 2-spice powder as I have omitted szechuan peppercorn, fennel seeds, star anise ..hehe

Verdict : Wow! am sure proud of the result despite the skin being a bit rubbery. I think if I have adhered to Lily's recipe 100% the the rubbery skin would not have occured.

Roasted Pork Belly (Chinese style)
adapted from Lily's Wai Sek Hong


Ingredients
600gm Pork belly
1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder (just used pinch of clove and cinnamon powder)
1 tsp black pepper

Preparation
1) Preheat oven at gas mark 4 (about 180 degrees celcius)
2) Score the skin of pork belly to get a nice crackling effect
3) Dry fry salt, garlic powder, five spice powder and black pepper for few minutes. Add in sugar into mixture.
4) Rub dry ingredients onto meat and marinade overnight or at least 2 hours (i did it in 30 mins :p
5) Place meat on rack of roasting tray with skin side facing up.
6) Roast for about 40 mins.

Note:-
the crackling effect wasn't to my satisfaction, rectify by dry-frying only the skin in a non-stick pan until achieved the desired effect.

Serving :-
Steaming hot rice with chili dipping sauce

Monday, May 07, 2007

Mother's day


Over here mother's day is celebrated on first Sunday of May, meaning last Sunday. I decided on tiramisu for my partner's mom. Added stawberries syrup in between the layers for a little diff. flavour and colour. It is THE easiest and no-fail recipe..and of course everyone loved it :)

Sunday, March 11, 2007

Stuffed chilli peppers

That's the recipe I tried for yesterday's lunch. The usual stuffings that I'm familiar with are mince pork+rice or fish paste. I think meat or fish stuffing + pepper helps to balance the spiciness of the pepper. While this vegetarian version that I tested was packed with spices, take a bite and it'll woken up all your senses! This dish is great with a plate of steamed rice... Ooh la la. This is certainly a keeper!

Stuffed chilli peppers
Recipe from Spice Hut

Ingredients:
8 chilli peppers
2 large potatoes
1 small onion
1 tbsp coriander seeds
2 tsp MDH Pav Bhaaji Masala (omitted, since not available)
1 tsp red chilli powder
1 tsp cumin seeds
salt to taste, oil for saute

Method:
Peel the potatoes, wrap them in paper towels and cook in the microwave for 8-9 min. Remove, crumble them. Keep aside. Place coriander seeds in a ziploc bag& pound roughly with a rolling pin. Finely chop the onion.

Hold the chilli pepper in the palm of your hand and make a long slit along one side, using a small knife. Remove the seeds & white part inside the pepper with your fingers or spoon. Repeat with all the peppers. When done make sure to clean your hands with soap. Preferrably wear gloves.

Heat oil in a non-stick pan. Add the onion, saute till translucent. Add the Pav Bhaaji Masala, red chilli powder, cumin seeds, crushed coriander seeds, salt to taste. Saute for 2 min. Add the crumbled potatoes & adjust salt. Mix well till potatoes are coated well with the masalas. Turn off stove. Cool this stuffing for a bit.

Pack the stuffing in the prepared chilli peppers. In the same non-stick pan, heat more oil. Once oil is hot, reduce heat to medium low &carefully (use tongs) place the stuffed peppers into the oil, slit side up. Let it cook like this for 5 min.

Turn off stove, remove stuffed chillies and place them in a baking dish. Bake for 15-20 min in a preheated 325 degrees oven. Serve hot.

Saturday, March 03, 2007

Changing theme again / Being lazy

Can't made up my mind which one I prefer..hopefully this theme will stick around longer. At least a month!

Yeah, I still owe food-cookies a meme (apologies ^-^) Ah, too lazy to compose anything these days :p By next week , for sure!

Ciao

Monday, February 19, 2007

A peanut sauce review

If you're a SE asian in Hungary craving for peanut sauce, I highly recommend you grab a packet of Asian Home Gourmet's peanut sauce. As advertised, it is seriously authentic in taste!You see how creamy it turned out? that was made using regular milk instead of coconut's. Although I would love some Satays (Saté) to go with this sauce but it works fine with carrot sticks & cabbage. ..oh, it is available at tesco near you :)

Friday, February 16, 2007

Don't throw away old bread 2

while sorting out my recipes folder, I was reminded of this yummy sounding recipe - Toasted bread with honey, butter and sesame seeds, bookmarked from food site - Pinoy cook. The name itself guranttees the snack will be a hit! Also, this easy recipe helps to take care of the days-old bread which otherwise would be binned today. We had it for breakfast a while ago. I could still feel the buttery, sweet and crunch in my taste bud ..I highly recommend this :))



You'll need
day-old bread
butter
honey
sesame seeds

rest of recipe, check out

Pinoy Cook

Wednesday, February 14, 2007

Pumpkin in the air


Did I bake on valentine's day? you bet! I had wanted to make something fancy but decided on something simpler, something not at all romantic! Anyways, the motivation came from a can of pumpkin purée and I haven't baked pumpkin bread before.. further the recipe sub. butter with olive oil..hmmm another first for me. The exact experience needed for a novice like me!

At the time of typing this post, the pumpkin bread is still in the oven. The baking time needs 50-60 mins. In the meantime, fingers crossed . Because I have used extra virgin olive oil..wonder it would turn out too rich?

50 mins. 're up! The bread risen nicely (although sunken a little after cooling) ,the colour an appetising golden orange, moist and not too sweet, overall thumbs up from me.


Pumpkin Bread
1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup (1 dL) chopped walnuts
(metric measurements in parentheses)

Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack

source :

http://www.elise.com/recipes/archives/000842pumpkin_bread.php#comments

Thursday, February 01, 2007

Review : Dr. Oetker Muffin mix

This box of muffin mix kept staring at me in the kitchen since Christmas (got it in a set of gifts). I counldn't resist anymore, I have to give it a go!

Due to my first bad experience (once only) with muffin mix (another brand), which turned out dry, hard, powdery and the taste ....artificial ; I didn't have too high of expection this time round.

Dr. Oetker chocolate chips muffin mix changed my perception of pre-mixes. The muffins were fluffy, wholesome, and didn't taste artificial at all. If you want to spice it up, try twirling in some peanut butter (which i did) or any other jams before baking. It was great for tea time...yum ..satisfying ;)


Note : Included in the box was 1 pkt. of choc. chips, flour mix, 12 muffin cups. Additional fresh ingredients - eggs, milks and oil


Monday, January 29, 2007

What kind of food are you?

Haven't been baking as much as I want to. *sigh* I need to reduce my calorie intake. However, I do have a few more recipes that I will blog later. Meanwhile, let's find out what kind of food are you?

You Are Thai Food

Trendy yet complex.
People seek you out - though they're not sure why.