Pandan Kaya Jelly Roll

I always want to make some sort of a roll, but just never really got my hands on it. Don't know what happen today, out of the blue I just thought of making pandan kaya roll after I saw a swiss roll picture on the net. Perhaps because I have Pandan kaya ready in the refrigerator and what better way to match it but to make a pandan roll. So, here's my first Pandan Jelly Roll. :)




Verdict: Soft and Spongy! This is actually easier than making a cake, guess will make it often from now on.

Bubur Pulut Hitam

I bought a bag of black glutinous rice months ago thinking of making it but just never got to it. Then, Lily came to visit and taught and showed me how it was done. The below was made by me since hers was finished without taking a picture.



I made mine with a little white glutinous rice (Lily's method) to cook the bubur. Then, added dried longans and Gula Melaka (like Amy Beh's recipe). Lastly, top with salted coconut cream to serve.



When stirred and ready to makan. If you want the recipe, just go to kuali.com and do a search. Amy Beh got a good recipe there.

Click here to read my latest bubur pulut hitam using a slow cooker (with recipe).

Nutella Buns

Experiment with Nutella as filling for my chocolate-coffee dough. The top was sprinkled with desiccated coconut.



What's the inside look like. Excuse the burr picture, hard to take close up.

Verdict: Not bad at all! Just like eating bun spreading with Nutella jam. Most important, my daughter who doesn't fancy bread/buns can finish the whole bread by herself, even two at one go. I asked her, "Hao zhi ma?" and she replied, "Hao zhi". Hehe...

Malay-Indian Night

Chicken Kapitan using Hup Loong premix.
Verdict: Good!


Indian Stir-fry Green Beans, my version.


Nasi Minyak (oily rice with spices).


Ready to serve!

What a good dinner! Even my hubby got a second serving of everything. :) It was my first time making all of the above, not bad for a first timer huh? :P

Click below for Stir-fry Green Beans Recipe:

Japanese Cottony Cheese Cake

I just bought a 3 sets springform pan the other day that come with 8", 9" and 10". So, I can finally make some cheese cake from now on. The first thing I want to make is Edith's Jap. Cottony cheese cake. I did make it before (2-3 years ago) using the shallow 9" pie pan, thus my cake won't be able to rise. I remembered that cake was only 1" in height and very flat.




Not too bad huh? However, I did manage to cook some of the egg yolks while pouring in the still warm cream cheese mixture (no patient to wait til it cool), thus I have pieces of cooked egg yolks at the bottom of the cheese cake. So, for those that haven't tried this recipe and wanted to try, remember to cool your cream cheese mixture first and don't end out like me. :P




Therefore, I have to cut off the bottom layer. The bottom layer was cut from the above picture. Still look pretty high hor? Like the name said, this cheese cake is cottony soft and not very sweet.

Prawn Mee

I have a bag of prawn shells reserved in the freezer to try out cwl's (a KC member) prawn mee recipe. But I ended out with my version of prawn mee instead (lack of ingredients, using my ready-made chilli paste, etc).

I think I put too much fried shallots in my stock that it over power the smell of prawn in the stock. Not really happy with my version and the ingredients I put in. Next time have to make it real authentic with just kangkong, shrimps and thin pork slices instead of spinach and added fish balls. I think too much stuff spoiled this delicate soup base.

My hubby seem to like it though since he finished the whole bowl including all the soup!! *Shocking*