Condensed Milk Pound Cake

I decided to try this cake because of the rave reviews. Also my fellow blogger friend did such a great job on this cake that it prompted me to try. Her cake texture was so fine and yummy looking, check it out here. Her recipe was in gram which I converted to cup to suit myself. My cake didn't turn out as fine texture as her, not sure what went wrong (maybe it's my conversion?). I did over bake this cake resulted in my middle sinking and a bit dry, which I checked at 32 minutes. So, I reduce the baking time for that size of loaf pan to 25 minutes. Just check the cake when you can smell the cake fragrant emits from the oven. Nevertheless, this cake tasted great with the fragrant of condensed milk. I will make this cake again.

Spicy Eggplant with Ground Pork

This is one of Malaysian favorite dishes. I love eggplant stir-fry with ground pork and in spicy chilies. Yet, my hubby dislike the taste and texture of eggplant, thus I haven't bought an eggplant for ages. However, recently while reading Rita's blog, she mentioned that to soften her eggplant, she just sprinkle it with some olive oil and salt and bake it in the oven. Now, why I haven't thought of that? I used to stir-fry the eggplant in oil to soften it and found it very oily because the eggplant will soak up all the oil. But with the new knowledge, I went to buy an eggplant. I had this dish for two days and it was yummy!

Nai Pak (Asian Green) with Albacore Tuna

This is definitely my East Meets West dish. I loved to buy canned tuna when it is on sales and keep it in my pantry. Canned tuna is high in omega 3 fatty acids and store well so it is one of the canned foods that I loved to keep in my pantry. Nai Pak is an Asian green that only available in Asian supermarket. I loved to buy this veggie for its vibrant green color leaves. This can be easily served as one dish meal with some brown rice for a healthy and nutritious meal. Looks kind of messy and not as appetizing isn't it? But trust me, it tasted good.

Roasted Edamame Cookies

This is the cookie I invented while making my green pea cookies. While making that cookies, I remembered I still have half a bottle of dry roasted Edamane in my pantry. This is definitely a great way to finish my roasted Edamane as this cookie is delicious, way better than munching the roasted Edamane alone. This is an Asian Chinese style cookie. The cookie is very delicate and when you bite into it, it is crunchy with bits of Edamane and yet it has the melt-in-the-mouth feel. Sooooo good! Now, I am going to use my unfinished roasted Edamane to make this delicious cookies, it will make such a great gift for my healthy friend too. If you love dry roasted Edamane, you will love this cookie, go ahead give it a try! :) My girls and I totally loved this cookies.

Everything In Soup

Are you wondering why I named this soup Everything In? For pure simple reason because we needed to go away for a 4 days vacation to South Dakota and I needed to clear my fridge. I had some tofu leftover, half open canned of button mushroom, some leftover baked chicken breast and a packet of Enoki mushroom that won't keep long in the refrigerator, so I just dumped everything in a pot of chicken stock. I added a canned of corns, a bundle of "Tang Hoon" (vermicelli) and 2 beaten eggs. I also thicken the soup with potato starch and tada, a bowl of yummy and feeling soup to last us for a day. So good for cold weather too!


Closer look of my ingredients.

I made similar soup before which was named Golden Prosperity Soup by a reader. I made that for Chinese New Year.

Rice Dumplings/ Zongzi

Zongzi is traditionally eaten during the Dragon Boat Festival which falls on the fifth day of the Fifth month of the Chinese calender. You can read more about it here. I decided to make Hokkein Bak Chang this year (Meat Dumplings) as it was easier to prepare for me. All items ready for wrapping. I added dried scallops with my dried shrimps this year. The other ingredients were Chinese dried chestnuts, Chinese dried mushrooms, 5-spices pork and for my glutinous rice I added mung beans in it.


Nicely wrapped waiting for boiling. For the rice that was soaked overnight, the boiling time was only 1.5 hours. However, I didn't prepare enough rice, so I had to use the glutinous rice that was not soaked and for that the boiling time took 3.5 hours.


Zongzi that was done and ready to be served.


The inside was packed with ingredients. I didn't make Zongzi last year and I sort of lost my touch because my Zongzi turned out not salty enough. Luckily it can be saved by sprinkle some salt on top before serving. Enjoy and Happy Duan Wu Jia!