Chocolate Pull-Apart Sticky Buns

Have you ever tried to reinvent a recipe on your own and it turned out great? I was checking my e-mail and came across an ad. from Pillsbury.com, clicked on it and got inspired by their Grands Cinnamon Pull-Apart Coffee Cake. I think I have seen this kind of coffee cake before and thought that it's really interesting but never attempted in making it. What got me into the baking mood was I did have a can of refrigerated biscuits sitting in the refrigerator.



So, I said to myself why not since my mind already racing through the ideas of how I should get it done and thus that was no stopping me. Since I was tailoring to my kids taste bud, I decided to use cocoa powder instead of cinnamon powder, made it into a mini version and pray for the best.



The finished product looked great! You just pull it apart piece by piece to savor it. Oh man, the crust was toasty and the inside was soft and it's chocolaty and sweet, I just fell in love with it.


Want a piece?

Since this is such a delectable and easy recipe, I'm going to share it with you here. I hope you will fall in love with this recipe too. My version is not as sweet as the American version but just sweet enough for our Asian taste bud. Great for breakfast coffee or an afternoon tea, even unexpected guests since it's so easy to prepare and screams Eat Me! Eat Me!

White Peppered Pork

I tried Cooking Ninja's White Peppered Pork some time back. Made one change. Instead of pork slices, I used ground pork. I made it into thin patties and pan-fried it until cooked. Looks like pork slices right? If I didn't say, would you know it's made from ground pork?

Verdict: Not bad at all. Thanks Cooking Ninja for sharing. :o)

House Brand: Chinese Mabo Tofu Sauce

I decided to product testing this House brand of Mabo Tofu sauce. I actually got to sample this at H-Mart last year and thought it tasted pretty good. I didn't buy it then but two weeks ago while I was grabbing some Jap. curry, I decided to grab two of this to try.

Verdict: Not as good as I remember. It's only so-so and not hot at all. My little Edda finished everything I put on her plate, she ate it just like that with a little rice. Good thing is my girls can eat this kind of mabo tofu. If you asked me to cook my own, it will sure be too spicy for them.

Shhh...P, if you are reading this, it's better to buy the LKK hot bean sauce instead of this, cheaper that way.

*Verdict is by my own opinion*

CNY Gift from a Friend :o)

Less Sweet Teh Tarik 3 in 1 and Pandan Kaya.


Assortment of Delicious Looking ChanHong Brand Products. BTW, I loved this brand!


OK, this is my favorite group because I'm a cookies & snack junkie!! Can't wait to try the Beloved Biscuit because it looks so different. But first of all, need to open the Chicken Biscuit now!


Hmmm...first time seeing this type of Chicken Biscuit! Had a bad experience with the previous chicken biscuit that I ordered from myTOA.


So fat fat one!


WOW! I Loved it! I loved this type too, very fragrant and even my hubby gave a thumb up. Ok, only got six in a packet, so order more if you like this biscuit. Hubby said, "3 for me and 3 for you". I said, " Then what about the kids?" LOL!




Thank you so much for your generous gift. You got the heart, we got the tummies! :P

For my readers, you can always order it online at myTOA.com. Just a click away to sample all these M'sian goodies yourself at home! ;o)

Butter Cornflakes Cereal Shrimps

Ingredients:

15 large shrimps, deveined
Cornstarch to coat the shrimps before deep-frying
4 Tbsp. butter

(A)
3-5 bird eye chilies, sliced
A handful of curry leaves (omit this if you can't find it)

(B)
1 cup of cornflakes, lightly crushed
3 Tbsp. non-dairy creamer (powder form)
1 1/2 tsp. sugar
1/4 tsp. salt
1/2 tsp. chicken stock granules (add more salt if omit this)
Dash of white pepper

Method:

1. Measure and mix (B) in a bowl. Set aside.

2. Coat the shrimps with cornflour and deep-fry in hot oil until golden and cooked. Dish out and set aside. Throw away the oil.

3. Heat wok, add in the butter, stir til it melted and add (A). Fry til fragrant. Then add (B), stir continuously to mix (be careful not to burn the creamer) and add the shrimps. Mix well and dish out to serve. Enjoy!

This dish is spicy from the chili and infuse with the fragrant of butter, curry leaves & milk and crunchy bite from the cornflakes and a tad sweet from the sugar, definitely worth a try!

Steamed Pandan Cassava Kuih

I made this for a party and it was well received.  I was thinking instead of the baked cassava kuih that we were used to, I wanted to try a steam version.  The steamed version was not bad too and easy to make.  You can also make this with gula Melaka/ palm sugar for a different fragrant, color and taste instead of using pandan paste.