I love dim sum. Dolly Dim Sum, Luk Yu Tea House and Lai Po Heen are my favorite places in KL for good dim sum, but unfortunately it’s not often that I get a chance to enjoy their food.
One of the typical dim sum I would order are the BBQ chicken buns, or chicken char siew bao. Lately Kak’mbang and I started making pau again using my trusty breadmaker, so I thought, why not try out fillings we haven’t tried before?
Read MoreI love bagels. Especially the ones freshly toasted and slathered with a ton of cream cheese. Top it with some yummy smoked salmon and you’ll have a complete breakfast.
I tried making my own bagels before which turned out pretty yummy, however it wasn’t very long before they became a bit stale. So I found another recipe by Serious Eats which applies the Japanese method of using yukone, a water-based roux which is supposed to improve the browning and shelf-life of bread.
Read MoreIt’s so hard to find good bagels in KL. I can name a couple of bakeries selling it, but can’t say they are particularly spectacular. One day I had a major craving for bagels, so I looked up a few recipes and picked up the one by Sophisticated Gourmet, which didn’t seem too complicated compared to others.
My first try making this, I completely messed up the water-to-flour ratio and the dough resembled alien goo. The second time around, I went back to my learnings in the science of breadmaking, and got the ratios spot on. However I also had some problems with my breadmaker during the second try, and had to knead the dough by hand. Such a good workout, lol.
Verdict: absolutely loved it. This will definitely be my go-to recipe for bagels – simple, no frills, and absolutely delicious straight out of the oven.
Read MoreBeing from Terengganu, I grew up thinking fish is a natural, common ingredient in so many local favorites; nasi lemak with sambal ikan tongkol, karipap, pulut panggang (we call ’em pulut lepa)… but *of course* fish is the main ingredient!
Wait… you guys have nasi lemak with chicken rendang and *gasp* paru (beef lung)? Karipap kentang? What is this orange coconut nonsense in this pulut panggang?!! Well, imagine how shocked I was discovering what them West-coast folks are eating. This was probably when I was about 7 or 8 years old.
Anyway, fast forward to today, I really miss the East-coast pulut panggang with fish filling. On very rare occassions someone managed to find it here in KL and I would eagerly wolf them down, but they mostly turned out quite underwhelming. But we compromised anyway, because it was better than nothing.
Finally I thought, why not make it myself and serve it for Hari Raya? I looked around for recipes online, and combined with Kak’mbang’s knowledge and experience we managed to make a decent Terengganu-syle pulut lepa which Mummy and my aunties (all Terengganu natives) accepted as truly authentic.
Here it is, if you ever feel like having some Terengganu fare. Do note that this recipe makes a lot, so feel free halving it. Leftover fish filling can also be used in yummy Terengganu-style karipap.
Read MoreRamadan mubarak, everyone! I can’t believe a year went by so fast. Since I get off work an hour early, again I try to make small dishes like appetisers and snacks for breaking fast. I still have a few bottles of Nando’s PERi-PERi sauce in the larder, so I looked through their website for ideas. These sausage rolls looked so yummy, so away I went to Ben’s Independent Grocer during my half-hour afternoon break to buy what I needed.
A few things I did for this recipe: I used chicken cheese sausages and breadcrumbs with Italian herbs, and I think this made the rolls “taste like pizza”. I also used Italian flat-leaf parsley instead of English (I wasn’t sure which one I was supposed to use until I came back and watched the video), which had a stronger flavor I didn’t fancy too much, so I’ll use English parsley next time. In the spirit of Ramadan I gave the dish a slight Middle Eastern twist and used habbatus sauda in place of black sesame seeds.
Mind you this recipe makes quite a lot of filling, and depending on how big your bread is you might end up with multiple rolls instead of just one as stated in the original recipe. I used Massimo white sandwich loaf, and ended up with four rolls in total.
Overall this was a delicious snack, great for moreh and sahur, as well as for potlucks and afternoon tea. Give it a try!
Based on the recipe by Nando’s UK.
Read MoreKak’mbang and I were just chilling out one day talking about food (because why not), and she mentioned this yummy looking recipe she found on a random can of F&N sweetened condensed creamer. Only the ingredients list was on the can, but spring rolls stuffed with bananas and grated coconut and drizzled with sweetened creamer? Heck yeah! The recipe was a bit of a treasure hunt to find, buried somewhere on F&N’s website, and last I checked the website no longer works, so I’m glad I have this written down here.
The original recipe was for regular fried spring rolls, but since Mummy is trying to watch her fat intake (as should I -_-), my version is air fried, and the results were still so so amazing. I highly recommend using pisang mas because of their wonderful sweetness and fragrant banana flavor, but just use whatever type you have on hand. Because the filling is rather wet, I separated 12 spring roll sheets upfront to speed up the wrapping process, and while working on one sheet, I covered the rest with a damp towel to prevent them from drying out. I also rolled the spring rolls a bit tighter to get more layers and prevent them from bursting.
Guaranteed to be a hit among kids and adults alike. Try it out!
Read MorePost turkey dinner I had a lot of apple cider left over, and was wondering what to do with it. I can’t remember how I stumbled upon the idea of making doughnuts with apple cider, but now that I have, why didn’t I think of this sooner??
There are quite a few recipes out there. Fried ones, baked ones, and after reading through the reviews I decided on the version I found on Taste of Home.
I ran out of brown sugar when making these, so I ended up using some red sugar as well. I find that red sugar adds a richer taste to the doughnuts, perhaps closer to the taste of palm sugar, which was nice. The recipe also called for a ginger-sugar coating, but I decided to make mine with apple cider glaze. I need to finish off that carton of juice in the fridge!
It was also my first time deep frying something in a pot on the stove. Previously I’ve always weaseled my way around this by either using an electric deep fryer or an air fryer, or by asking Kak’mbang to help me out with it (yeah. terrible, I know). When I was making this, everyone in the house was taking an afternoon nap. I didn’t want to bother Kak’mbang again, so I decided to suck it up and do it myself.
Turns out, it wasn’t so bad after all. I did overbrown the first batch or so, and I didn’t realize that I was letting the oil get too hot, but in the end I got a batch of excellent, tasty doughnuts. No scary oil spills, no Captain America shield (my rice cooker pot lid) needed.
These doughnuts are best eaten fresh, as it will have a nice crunchy crust as you bite into it. Over time the texture will resemble more like soft cake bread. Do not skip the glaze, the doughnuts have a subtle apple and spice flavor on their own, but with the glaze the amazing brightness of the apple cider really shines through.
Try it out!
Read MoreTo me, cooking is a way to destress after a long week slogging at the office. Making bread, however, is what I find most enjoyable. When a bread recipe appeared in Saudi Food Eman’s Facebook feed, I knew I had to try it ASAP. I mean, bread stuffed with cream cheese and drizzled with syrup? Sign me up!
Because I was adamant about using my breadmaker for this, I had to make a few adjustments to the recipe. I didn’t notice that the recipe uses a lot more yeast relative to the flour (which was really silly in retrospect, but ah well that’s how we learn), so after letting the Dough cycle run its full course, my dough literally looked like foam. While I managed to save the dough by adding more flour, the bread turned out heavy and had a strong yeasty taste. At this point, I still didn’t realize that the cause was my overproofing the dough. I instead blamed it on the plain flour I used, and switched to bread flour for my second attempt.
While the dough was a lot less wet this time around, and the bread was a lot fluffier, the yeasty flavor remained. Finally it dawned on me that I was using the same amount of yeast but a little more than half of the flour compared to my roti paung recipe. Since the whole point of using a ton of yeast is to cut down prep time, I must have been letting the dough sit for far too long. I then realized my normal breadmaker Dough cycle isn’t suitable for this recipe, so I used the Pasta Dough setting instead, letting the machine do just the kneading without resting the dough. True enough, this dough rises so fast, the earlier rolls doubled in size by the time I finished working on the last few.
The results? Lovely rolls which were bite sized and fluffy, with no unpleasant yeasty taste. I also loved the amazing combination of exotic flavors and textures. Creamy cheese inside fluffy bread, topped with crunchy, herby black seeds (habbatus sauda) then drizzled with sweet syrup infused with the distinct flavor of saffron. I just couldn’t stop eating this.
Try it out!
Read MoreWhen I was way too young to remember, we had a lovely, stylish Indonesian lady named Seri who took care of our Highland Towers condo in KL. Whenever my family visits KL we’d stay there, and nowadays Mummy would sometimes share stories of Seri and her antics. One thing Mummy mentioned quite a few times was this simple yet amazing banana snack, which Seri used to make for afternoon tea.
Over the Hari Raya week Kak’mbang went back to our hometown Terengganu, and came back with a good-sized bunch of pisang awak, or pisang kelat siang as we call ’em in Terengganu. This specific type of bananas is perfect for banana fritters, so Kak’mbang decided to use them for re-creating Seri’s recipe Mummy mentioned so often. It’s really simple to make, yet so lovely and indulgent. Love ’em.
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