New Product Testing

I decided to give this ChanHong Penang Assam Laksa Instant Sauce a test run when I couldn't find Hup Loong brand assam laksa in the Denver Asian store that used to sell it. So, desperate need calls for desperate measure and I was glad that I saw this at mytasteofasia.com.



I was quite skeptical at first because looked at the picture at the packet, it looked more like a curry laksa instead of assam laksa. And there was no review written on it. But my love for Penang assam laksa prompted me to buy one packet and try it. Desperate need mah!



I am so glad that I gave this a try. This is simply delicious and way better than the Hup Loong brand spices. For the Hup Loong brand, we need to add a lot of extra ingredients to make it good. Whereas, with this brand, the flavor and taste are there, all we need just some lime juice and lots of shrimp paste. So good! I strongly recommended this! :)



What I add, yields 3 bowls:

900ml water
1 packet of the paste
1 999 brand 15oz (425 gm) tomato sardine with half canned of tomato sauce
lime juice to taste
shrimp paste to taste (Hae Kor)

You don't have to add chili padi for this because it's spicy enough. As for the garnishes, it's the norm, shredded cucumber, red onion and pineapple. If you grow your own mint leaves in the house, use that as well. As for me, see no mint leaves because I was unwilling to pay $2.95 for a small packet of mint!!

If you can find this in the store where you live, grab it! If not, you can also order from Ray like me. Hehe...

Edda Update

I asked her to smiles for the camera and this is the best she came out with.


Snacking on her fingers food. No pincer grab yet!

Look at her two teeth at the bottom! Finally smiling for mama.

She is still not crawling yet, but it will be soon. She can sit up by herself from a laying position. I just found her sitting at the end of her crib playing with her toys this morning. And I thought she fell back to sleep because she was so quiet, later I learned that she was actually eating on toilet paper that I put in a basket! Adoi....she loves chewing and eating paper. Yeah, I forgot to look at the end of the crib and totally missed her sitting there happily chewing on the toilet paper. *Duh Mommy!*

She can also scoop from one place to the other. Mostly going backward because she still hasn't move forward yet. She will be on all four, even hands moving forward, but her legs just stay there, and then she just scoop back to a sitting position again. And somehow by doing that, she can shift herself from one place to another.

Update: She crawls today! (June 16th, 2007)

Fish Paste Roll

This is my version of fish paste roll in beancurd sheet. I marinated the fish paste (ready-made) with chopped scallion, carrot and sesame oil. Then, spread it on a square beancurd sheet, roll it up swiss roll style and deep-fry until golden brown and crispy.


Cut and serve with Thai sweet chilli sauce. Delicious!

Whole Wheat Hokkaido Milk Loaf

Just out from the Breadmaker. I set it to medium dark crust color. Should have set it to light.


Soft and fluffy!


Spread with my brown sugar kaya.

Yum!

I wanted to try this Hokkaido milk loaf because everyone who tried it gave it a thumb up. Little did I know I didn't have bread flour in my pantry when I set everything out on the counter. Thus, the whole wheat flour was used and this whole wheat Hokkaido milk loaf was created.

I baked mine in a breadmaker using Sweet function just like Peony. I also brought it out during proving to punch it, knead a little and shape it before putting it back to the breadmaker and let it did the rest. I really satisfied with this whole wheat version and will definitely make it again. What's great about this recipe is it doesn't require bread improver and butter and can bake with a breadmaker.

Almond Cream Scones

Cream scones has been a buzz in the forums and blogs for quite some time and today I finally did my own version of it. This version is without butter, all it needed is heavy cream. The result, it's pretty good if you asked me. Even Evy grabbed two pieces and said it's delicious. Edda enjoyed one piece without the raisins. It's so easy to make too, just dump everything together and bake and you get cream scones in 12 minutes.

Yong Tau Foo Soup

Yong Tau Foo in Ikan Bilis Soup. For the filling, it's the frozen tub fish meat emulsion, thaw it overnight in the refrigerator and marinate it with chopped scallion, carrot and sesame oil. Mix well and stuff your veggie and taufu pok.

My short-cut ikan bilis broth recipe:

1/4 cup of ikan bilis (dried anchovies)

4 cups of water

1 or 2 tsp. of chicken stock granules

Dash of fish sauce, to taste

Crispy fried shallots

Method:

1. Add a little oil in a saucepan. Pan-fry the ikan bilis until brown and crispy. Add in water. Let it boil.

2. When boiled, add in the yong tau foo, seasonings and crispy shallots. Turn the heat to low and let it simmer until the yong tau foo are cooked.

3. Serve in a bowl and sprinkle more fried shallots on top. Serve warm.

Also the repeat, Yong Tau Foo with Sweet Bean Paste Sauce. The bean paste sauce recipe is courtesy of Rasa Malaysia. I simply love it!