I bought a light non-stick kuih bahlu pan at my recent trip back in Malaysia. This was not the traditional heavy kuih bahlu pan because I certainly wouldn't want to carry those. Since I got the pan, I wanted to test out the pan and I found the kuih bahlu recipe at Rainbows. I added pandan paste into mine because I was curious of how it would taste like. In my first batch, I sprayed the pan with some butter spray and all the pattern disappeared. So, I learned a lesson there. I didn't spray on my second batch and above was what I got. The pattern was not as clear cut because the indentation in the pan was not deep compared the the traditional mold.
Since I have not eaten any store-bought kuih bahlu or any kuih bahlu made with the mold for ages, I couldn't tell how this was. Thus I purposely made this to bring to my friend's house and let them be the judges. According to the hubby, it's better than store-bought and it was pretty good, he said the store-bought one was really dry. According to the wife, it's still a bit dry compared to the one her MIL made. I thought it was kind of chewy. How is it supposed to taste like huh?
Update: I did some research on the web and the texture of kuih bahulu is supposed to be dry, crispy outside and slightly spongy inside and best eaten with coffee/tea because of it's dry texture.
After seeing so many of my blogger friends joined the Foodie Blogroll, I finally joined the blogroll myself. It is a list where all the food bloggers are and it has expanded a lot since the last time I'd seen it. Feel free to join if you haven't done so and wanted people to know about your blog. You may join by simply clicking the "Submit your blog" link in the Foodie blogroll itself on my right hand panel.
I also want to thanks Beachlover for passing me this beautiful friendship award. Thanks ya! Friendship can be found and bond through blogging and is even sweeter with friend like you. I would love to pass this along to:
East Meets West KitchenDaily AffairsPrecious Moments Saucing Around, Jo's Deli Kedai Hamburg Rainbows
I wanted to bring my bakes to share with our good friends in Broomfield. And since I really like this healthier version of baked donuts, I decided to make some to share with them. The variety of toppings I can put on these are endless. I managed to make some savory baked donuts this time by included pork floss and cheese. Added a little crunch with some cereal crunch with almond. I like it both savory and sweet. Of course this donut is still best consumed on the day it was baked.
Anyone wants to order a dozen assortment of baked donuts from me or not? ;)
I bought some family size pork recently. It turned out some pieces had more fat than the other. I noticed some with three layers of fat too. Normally I would cut away all the fat, but how to cut when it had three layers of fat in between? So, instead of spent too much time slicing away the fat, I just cut them into pieces. Since these were some fatty pork, I thought of preparing them like in twice cooked pork.First, I boiled them in boiling water until cooked. Then, drained and set aside. As for the ingredients, I used red bell pepper, scallion, dried red chili, garlic, LKK premium dark soy sauce, soy sauce, sugar, white pepper and sesame oil.
Can I say YUMMY! Do you know what this is good with, a bottle of ice cold beer!