My Version of RotiBoy

This is my new creation. The healthier version of RotiBoy. LOL! This is made using my trusted basic sweet bun recipe, I just substituted the bread flour with whole wheat flour and white sugar with brown sugar.

Since I have some leftover Mexican topping from making the cream cheese bun that I kept frozen, I used that to make the topping, just added some cocoa powder and coffee emulco.

I used the same cream cheese filling (for the cream cheese bun) for this Rotiboy. If not, you can used salted butter as filling, just made sure the butter was still cold solid when wrap inside the dough to proof.

Then, I added some sliced almonds on top of the Mexican topping. As you can see, my sliced almonds slide down while baking...Oops!




Here's the close up of my whole wheat RotiBoy with cream cheese filling. What can I say, another soft and yummy bun for my snack and breakfast!

I store it in the refrigerator because of the cream cheese filling and toast it in a toasted oven for 4-5 mins the next day and tada....like fresh baked again!!

Dried Shrimp Sambal (Sambal HaeBee)

I finally made my first sambal haebee. Both hubby and I love eating this sambal but I just never make it on my own, not sure why. Probably lazy...hahaha...

Well, decided to make it today using my short cut version. Viola, it's so yummy with white rice. Would be delicious spread in sandwich too. Okay, here's my recipe if you want to try it.

Cream Cheese Buns

I saw Yochana's cute little cream cheese buns and couldn't resist myself to ask her for the recipe. I made mine into a big buns because I don't have the cute flutted mould to use.


It's very delicious with the slightly sour cream cheese filling and crusty mexican topping. Definitely will make this buns again.


Oh, the topping will get soft and sticky the next day. But just pop it in the toasted oven and toast for 4-5 mins will bring back the crusty top and hot soft yummy buns.

Yong Tau Foo Dinner

I have been craving for yong tau foo recently and am glad that finally got this craving satisfied. :D

I bought the ready made Wei Chuan fish paste and made a pan-fried dried version using Gina's Hakka Yong Tau Foo method.



Put the fish paste in and sealed it with egg wash.



After pan-fried and ready to serve.

I pan-fried mine in shallot oil, added garlic and fish sauce in the end. Then, sprinkled with crispy fried shallots on top.

I also made the one below, just spread a thin layer of fish paste onto the beancurd sheet and sealed with egg wash. Then, deep-fry until golden brown. Cut and serve with Hoisin sauce and Sriracha chilli sauce.


Deep-fried crispy beancurd sheet with fish paste.

Tau Sar Buns (Red Bean Buns)

I bought a can of red bean paste the other day and thought of giving it a try. It's a fat free red bean paste from China, fat free because no oil was added, just water. Thus, I made red bean buns for breakfast.



This time I brushed the top with egg wash, that's why it has the golden shiny look.



Guess I'm still not very good at shaping filling inside the bun. But to my surprise, the fat free red bean paste actually tasted pretty good. Smooth and sweet, what's more, it's fat free!! So, feel a little guilt free while eating these buns. Now, I don't have to make my own red bean paste anymore. Hehe...can just buy it in Denver.

My daughter loves red bean too, she would stick her finger in to eat the red bean paste first before finish the rest of the bun. Quite messy if you ask me!

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.