I was craving Auntie Anne’s jumbo sausage rolls the other day, so I felt inspired to make cheesy sausage rolls.
I wanted the bread rolls to be soft and buttery, so I used my roti paung recipe as a base. Here I purposely made them a bit more “junky”, using cheapo Ramly sausages and Chesdale processed cheese slices. However, we can always kick it up a notch and use premium sausages and real cheddar slices if we so choose.
Read MoreAt one point in 2022, I went into a biscuit-making craze. I made various biscuit recipes, revisiting my Cheesy Garlic Biscuits, as well as trying out Joshua Weissman’s take on Red Lobster’s Cheddar Bay Biscuits (But Better). Wondering what else I could try making, I thought about Texas Chicken’s honey butter biscuits. Why didn’t I think of this sooner? After some searching, I landed on a recipe by Let’s Dish as a starting point.
Read MoreFaizal loves a particular spice mix from Flavor God called Dynamite Seasoning. He usually sprinkles generous amounts of it onto chicken wings, then air-fries them. Unfortunately, it seems like this product has been discontinued and no longer available anywhere. So for quite a while, he left the last precious few teaspoons of it untouched, preserving it for the memories.
After we got married, one day when I was wondering what to make for dinner, Faizal suggested I try out the seasoning, and see if I could replicate it. “What an intriguing challenge,” I thought. I made the wings using whatever little that was left of the seasoning, the way he did before. Admittedly, I really skimped on the seasoning. I didn’t have the heart to finish it all off. Perhaps because the chicken was slightly underseasoned, Faizal said they tasted a bit different from what he remembered. Nonetheless, the wings gave me a good picture of what I should aim for.
Read MoreI was browsing through my photo gallery looking at my Bali holiday photos, when I came across a photo of the pie susu (milk pies) we got as ole-ole (souvenirs) from there.
Suddenly I had a craving for pie susu, so as always, nak makan, buat sendiri. I looked at a few recipes on Youtube that seem to get good reviews, and after a couple of tries I found one by Nyonya Liem to be the right one for me. The recipe is well-written with exact measurements, the filling to pastry ratio was spot on with no wastages, and I particularly liked that it uses more premium ingredients and doesn’t cut corners.
Read MoreIt’s Ramadan and every few days or so we inevitably end up breaking fast with friends or family at one of the many wonderful iftar sessions, be it at restaurants and five-star hotels. I recently had for a lovely buka puasa with my former colleagues at Dua Sentral, where they brought in some absolutely delicious nasi Arab from Restoran Saba. After having easily two heaping plates of rice and lamb, I felt inspired to try out a Middle Eastern recipe for a change. There are different dishes I could try making – mandy, kabsah, haneeth, among others. Scouring around the Net for a recipe that didn’t seem too daunting, I found one chicken mandy recipe by the Queen of Sheba.
Read MoreSome years back, Gardenia released a new fancy bread: Roti Pandan Kelapa. I’ve tried imitating this bread by modifying King Arthur Baking’s Japanese milk bread recipe, and while I was quite happy with the results, it still wasn’t as fluffy and perfect as I would have liked. Having fairly recently perfected my roti paung recipe, and inspired by my butterscotch bread recipe, I thought about having another go at making Roti Pandan Kelapa, by combining the recipe and techniques from both recipes.
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