Delimas Assam Seafood Paste (Assam Fish)

I wanted to try this Delimas Assam Seafood Paste for awhile but just never really gotten a chance to do so. Perhaps I was thinking of getting the similar fish like those shown in the picture of the packet before I cooked it. But, months went by and I just didn't see it (or I never walked on the fish aisle when I was in the Asian Market). Anyway, long story short, I decided not to wait anymore and took out my frozen Tilapia fillets and started cooking.

I coated my fish fillets with rice flour and pan-fried until golden brown, set aside. Then, I followed the instruction at the back of the packet, mixed 350ml of water with the paste and let boiled, then added in the frozen okras (fresh ones are best of course) and let it simmered for 10 minutes. Pour the sauce and okras on a plate and placed the fried fish fillets on top and top with more Assam sauce before serving. (Sorrylah, no tomato!)

This is how the packet looks like. For those who lives in the U.S., you can buy it online at mytasteofasia.com. If you like Assam Fish, you will like this! If you have tried this paste, how you cooked yours and what fish did you use?

Surprise!

I received a surprise package today. YAY, a package for me! Flip over and it was from France. So I know it's my gift from Cooking Ninja from answering the correct answer. I tried to find the direct link on that post but I just couldn't recall which post already so I gave up. What is it huh? Couldn't understand a word from the box!

Let's open and see! Hmmm...what is it huh? Still no clue!

What is it huh? Hahaha... Look at the ingredients list at the back, can't understand a word also, but managed to see a word Melon in it. So, I'm guessing it's a Melon Candy? But what kind of melon I don't know. It's my first of seeing and eating this kind of candy.

Look who else is enjoying this candy! Got a thumb up from her as well and she totally loved it! Okay, assuming this is how we eat it and what I assumed it is to be, if not "teruk lah"! LOL!

Thanks Cooking Ninja for my surprise gift from France! Please do let me know what it is okay? :)

Chocolate Chips Raisins Oats Cookies

Once I start, I couldn't stop! This recipe is so easy and so versatile that I just love to play with it. Help! So many combination and so many way to use this basic cookie dough to create whatever cookie you can think of (all sort of nuts, variety of chips, dried fruit, there is no limit!). And I haven't even started with cornflakes yet!!



I would also like to thanks Gina, the recipe originator for sharing this easy and yummy cookies in her forum. And thanks chawanmushi for posting it in her blog because I missed it at Gina's forum.

Mixed Golden Raisins & Cherries Oats Cookies

I love oatmeal cookies but I never attempted to bake my own oatmeal cookies because oats in any kind was just not in my shopping list. Then, I came across oats on-sales again and thought why not, at least I can bake some cookies or use it in butter oats prawns, also oats is good for us, so why not? Hence, I bought some old fashioned rolled oats.

I saw this Rolled Oats Cookies recipe at CookBake Legacy and decided to give it a try. I modified it a little to suit what I have in the house, such as I used canola oil and added 1/2 cup of mixed dried golden raisins and cherries. The result is definitely yummy! This cookie is crunchy in itself and the dried fruit gave it an extra chewiness when you bite into it. I totally love it! I will try it with cornflakes next!



When cooled on wire rack, store it in an air-tight container. This recipe is definitely a keeper, good for Chinese New Year and it's so easy to make and so addictive (I couldn't stop eating!). This is also one recipe that I can play with. Thanks Chawanmushi for sharing the recipe! :) Oh, it yields 38 cookies for me.

Abalone Mushrooms/ Oyster Mushrooms

Besides the fresh oyster mushrooms, I also bought some canned one. It only registered to me that abalone mushrooms is actually the same as oyster mushrooms when I opened the can. Even though the picture on the can looks like oyster mushrooms, the name abalone sort of made me thought it might be of a different mushrooms. Silly me! (Guess I thought it would be the cap of the king oyster mushroom) Hmm... I don't really like the canned abalone mushrooms, it got some sort of smell which I don't quite fancy.




I decided to try something different and cooked it with shrimps and tofu this time.



I used the soft tofu and cut it into cubes. Arranged it on a plate and microwaved it for one minute, so that it would be warm. Then, I prepared the abalone mushrooms and shrimps sauce to pour on top. First, I stir-fry some chopped garlics in oil, then I added the mushrooms, then shrimps (one shrimp I cut into 4 pieces), saute for awhile, added some water, then seasoned with salt, rice wine & chicken stock granules. Added one egg white and thicken with cornstarch mixture. Sprinkled with chopped scallions before serving.

Mini Egg Sponge Cakes

Mini sizes and cupcake sizes.

I love kuih bahulu (or as my mom called it kuih bahlu) and always wanted to make it but just didn't have enough push to really do it. Then, I saw this mini egg sponge cakes recipe from Hut of Cranberry's blog and according to her, it tasted just like kuih bahulu, so I guess that did it. All I needed was her pictures to convince me to get baking! So, I made it! I followed her sugar amount 80g and it turned out just nice, not too sweet and Evy ate 1.5 cupcake sizes and a few mini ones at one go.


Mini sizes.

I guess this little cupcakes is healthier since no butter or oil is used in the recipe. Or is it an illusion to seduce my mind to eat more? Especially when I baked it in the mini cupcake sizes, one is nothing at all, can't even get the satisfaction out of it. Need at least a handful, perhaps that's why Evy ate so much?


Soft and nice, not to say fragrant too!

So, if you like egg sponge cakes or kuih bahulu, do give this recipe a try! Just remember to beat your egg mixture until pale and thicker in consistency or when you write an 8 on the batter it will be visible for 10-15 seconds before adding in the flour. Notice that I used paper cups? Either this or grease your pan well. :)