Tuesday, March 31, 2009
I asked Evy what cake she wants for her birthday, a store-bought cake or a cake mommy made for her, at first she said she wanted a store-bought cake but later changed her mind to a marshmallow cake. So I said okay and since the strawberry was in season again, large and sweet, why not make a strawberry chiffon cake again and decorated it with whipped cream. Just like a cake I made for her last year except this time will have some marshmallow on the cake. When I started to decorate the cake, she said she wanted a smiley face marshmallow cake, so here's her smiley face marshmallow cake for her 5th year old birthday.
Another look of my tall chiffon cake. Can you see the smiley face?
This time I made it three layers with two layers of whipped cream with strawberry bits.
I definitely added too much red coloring as this cake is redder compared to my previous one. This time I also used 2 cups of fresh whipped cream plus 1/3 cup of confectioner sugar to ice the cake. Remember to place the bowl and beaters in the refrigerator before you whip the cream. The whipped cream beats best when the bowl and beaters are cold.
Note: The marshmallow turned soft the next day but nevertheless still delicious.
I realized I haven't shared the pictures of my girls for quite some time, so here are the most updated pictures of them saying Hi.
Evy with her birthday cake saying cheese.
Edda saying cheese without looking at the camera.
Sunday, March 29, 2009
Baby Bok Choy has been a regular vegetable in my household. All Asian grocery stores have it, even WalMart and the grocery stores here have it. It is one of the common Asian vegetable and most people know what it is. I buy my Baby Bok Choy at the Asian market here because it is cheaper. Sometimes the Asian grocery store here doesn't carry much vegetable choices, but they always have the Baby Boy Choy and regular Boy Choy (darker green) available and looking fresh. That's why this vegetable is a staple in my house. Sharing with you an easy and delicious recipe.
Friday, March 27, 2009
Assorted steamed buns or Mantau with filling. I used the breadmaker mantau recipe I posted earlier. The ones at the back with pleats were with mung bean paste filling. And the round ones were red bean paste filling. I made these and freeze individually in the freezer before putting them all in a Ziploc bag in the freezer. Each time I just take out whatever I needed for breakfast or afternoon snack and reheat it in the microwave. Those were the store-bought pastes that I brought back from Malaysia, need to use it before it expired.
Steamed mantau (饅頭) with mung bean paste.
Steamed mantau (饅頭) with red bean paste.
Since this is made using the mantau recipe instead of the bao recipe, the texture is soft and slightly chewy. We can use this recipe to stuff filling but for best result mantau recipe is still a mantau recipe, leave it plain, or brush it with sesame oil and add green onion, or make flavor mantau like yam, black sesame seeds, green tea, chocolate, etc. I saw some duo colors mantau before.
Wednesday, March 25, 2009
I had some ground pork at home and was wondering what to make of it because I just used some to stir-fry tofu the previous night. Was thinking of making deep-fry wontan but my girl was having sore throat so that was a bad idea. Then, probably baked meat balls but was too lazy to make a sauce for it. Then, why not pan-fry some pork patties as this would be easier. So, I started seasoning my meat and let it marinated. Wow, this turned out to be so delicious! It's slightly crispy on the edges, moist inside and so flavorful. It will be suitable as a hamburger patties too. Next time try this Asian fusion pork patties for your Summer grilling party ya. It was really good that I quickly pen down my marinade ingredients. I will give an estimate recipe so that you would know which one to put more or less. I will certainly make this again.
Monday, March 23, 2009
The version of the peanut dipping sauce here are thick and non-spicy. I think they made it non-spicy to suit the American taste buds. Also you can always add the Vietnamese chili sauce if you like it spicy. Because of this peanut sauce, Evy had two summer rolls in one setting for her afternoon snack. Frankly I was surprised because she never had one before and she didn't really like the skin texture of the summer roll. But she said she loved my peanut sauce and thus the summer rolls. My version of the peanut sauce was a hit and both my girls had lots of summer rolls and my hubby didn't touch the "Nuoc Cham" at all. Another surprise because he used to like this sauce with his summer rolls. I guess from now on, I only need to make the peanut hoisin dipping sauce.
Saturday, March 21, 2009
I always liked Lee brand, I have been using the Tom Yam paste from this brand. So, when aunty Lily said this paste is good and bought me a bottle to try, I was glad. Want to know my verdict? I loved this paste, it's better than the chilli paste with holy basil leaves that I tried earlier. Recently while shopping at the new Asian market here, I actually spotted this paste, but more expensive, so will see if I can get it at PO or VH Asian markets at Denver. Anyone knows?
This is how the paste looks like, I strongly recommend it.
Wednesday, March 18, 2009
I will share his recipe here with you.
Tuesday, March 17, 2009
One of the basic cookware items to have around your kitchen is a bamboo steamer that is perfect for steaming vegetables or making the traditional Yum Cha dish. In addition, a wok set of varying sizes serve as a great tool to use when cooking all of your meal’s ingredients together. The bowl-shaped pan distributes heat evenly throughout the depth of the pan and will allow you to toss both vegetables and meat together to create the stir fry dish you’re looking for. Clay pot cooking for Malaysian dishes is a reliable cookware piece to use for putting together soups and stews or steaming a side of vegetables. They are also versatile in design as they can be used in the oven or on a stovetop surface for slow-cooking meats or creating a delicious casserole.
In addition to the main cookware items used for traditional Malaysian cooking, it’s a great idea to consider adding smaller cooking utensils to your collection in order to make the cooking process easier. Such items include ladles, copper wire strainers, and steam racks that can be used while you’re cooking various meat and vegetable meals. Wok turners and ladles will allow you to handle the ingredients cooking in the wok more easily while wire strainers and skimmers will help separate any components of the meal you need to put more attention on.
The above article was written by a guest writter, Suzanne, an expert at cookware.com.
Sunday, March 15, 2009
Friday, March 13, 2009
That one time seem to be embedded deep in my memory as I couldn't forget this delectable dessert. I remembered I used to have this dessert at the wedding banquet in Malaysia ages ago. Not sure whether they still serve this as one of the wedding banquet desserts today or the more fancy kind? Anyway, because I wanted to eat it again so I have to make it. I just made a batch of toasted ground peanuts for my Vietnamese sauces earlier and kept it ready in the freezer. So, I thought I can used that to make my peanut soup. Thus, I made it my short cut way and it was really good, not too sweet, just nice. Of course if you like it sweeter just add more sugar to taste.
Monday, March 09, 2009
Getting the table ready for the steamboat of three adults and two kids. Yeah my non-traditional steamboat pot, whatever works right? ;-)
I just prepared some basic such as marinated chicken breasts, marinated pork slices, shrimps, fish fillets, napa cabbage and baby bok choy.
This side we have canned enoki mushrooms, canned button mushrooms, baby corns, cut regular tofu, tofu fish cake, fried fish balls, fish balls and bee hoon (noodle).
The “Mala Hot Pot” (麻辣火鍋) in action. When the "Mala" soup is boiling, just add the ingredients to cook. Let it boiled for few minutes before dishing it out to individual bowls to enjoy. Normally people eat a few rounds of this and chit-chat until late at night. My hubby and guest had Bailey and cold beer with their steamboat. I had lots of water because it was real spicy for me. Imagine whatever you took out from the pot coated with a layer of the numbing and extremely hot chili oil. You would probably scream for milk to cool it down instead of water. Haha... Oh, my kids had the chicken soup version if you are wondering.
The "Mala" (麻辣) soup base. The soup is really oily with a layer of chili oil and very hot/spicy! I prepared a big pot and we ended up having hot pot for two days in a row, with the leftover soup and leftover ingredients.
The Chili sauce that I made, but was too spicy to eat with the already spicy "Mala" soup. We only used the soup base to cook the ingredients, according to our Chinese friend, the soup is not supposed to be consumed, they only used it to cook the ingredients. First I heard of it because we Malaysian Chinese drink the soup, but not sure people drink the "Mala" soup or not because it's really hot. My hubby ate it anyway, but it was too spicy and oily for me.
The vinegar soy sauce that I liked. I added some thinly sliced gingers and it went well as dipping sauce.
Free flow of crispy fried shallots to add in the broth while cooking or in your own bowl.
Saturday, March 07, 2009
Once I discovered a veggie, I went crazy with it. If you are my avid reader, you should have noticed that a new veggie in my blog has surfaced. That's right, that's Asian mustard green or gai choy. I have been in love with this veggie and have been buying it and thus have been cooking it and thus the sprout of gai choy recipes in my blog. A dear reader of mine provided me with this great idea. She left in my comment that her mom used it to fry rice and the thought of fried rice with gai choy hasn't left my mind ever since. I could have tasted it in my mind how delicious it is going to be and determine to make my own.
Wednesday, March 04, 2009
Monday, March 02, 2009
As I prefer crispy and crunchy cookies, I played around with the recipe again. This time I added the crushed candy cane into the cookie dough and baked it together. I liked this version better, it's hard and crunchy with the burst of mint each time you bite into it. Me and my girls loved it. Of course if you don't have any candy cane on hand, you can omit it. It is optional since pure peppermint extract is added. If you are brave enough to try this, feedback to me ya. :-)