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13 Jul 2020

Grilled Cheese Sandwich

By Faizah

Anyone who has seen the movie Chef starring Jon Favreau would probably remember the scene with the absolutely decadent-looking grilled cheese sandwich. In the early days after watching the film, I practically fantasized about how gooey the cheese might be, and what the different cheeses might taste like.

At long last, after quite a few years, I stumbled upon the recipe for this amazing looking grilled cheese sandwich. My oh my did this match everything I ever dreamed of.

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25 Jun 2020

Momo (Nepali Dumplings)

By Faizah

So I was talking to my colleagues at work about food and dumplings and yummy stuff to eat, when Shu mentioned momos. Momos are Nepalese dumplings, she said, and you eat them with chutney.

To me, that sounded simply wonderful. I have always loved dumplings, and I also thoroughly enjoy making them especially the pleating part which I find most therapeutic. However, the dumplings I’m used to have always been the East Asian variety (mandu, wonton, gyoza), and I’ve tried Filipino molo which isn’t too different either. Now here I was, presented with a more exotic variety of dumpling, filled with flavorful spices and herbs like cumin and coriander and cilantro, and I simply couldn’t wait to experience it.

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24 Jun 2020

Breadmaker Kayu Keramat

By Faizah

Growing up in Terengganu, one of my favorite afternoon tea snacks was kayu keramat. Literally translated as ‘sacred stick’ (don’t ask), it is basically a lightly sweet fried dough. A local doughnut, so to speak.

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20 Jun 2020

Steamed Banana Buns

By Faizah

Saw this recipe on Youtube a few weeks back. Everything was in Chinese, but the ingredients and the concept shown was enough for me to imagine how tasty these buns might be.

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28 May 2020

Shrimp Rolls

By Faizah

I made a batch of New England Hot Dog Buns the other day and only used half, and I wanted to clear them out while they are still fresh. New England hot dog buns are the bread of choice for lobster rolls, because of their soft texture and ever so slightly sweet taste. They are also incredibly milky and buttery, which was why I chose to make them even for regular hot dogs.

Since I have more rolls leftover, why not make something they are originally intended for? Okay technically I’m not making lobster rolls, but I have a bag of shrimp in the freezer that needs cookin’ and eatin’, so here goes.

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08 May 2020

Ramadan Cooking: Prawn Panzerotti

By Faizah

Got some really good saltwater shrimp from Everfresh the other day, and I was looking for more ideas for simple meals for sahur during this Ramadan.

I’ve made steamed buns and burger buns using my Kenwood BM450 breadmaker, so now I’m revisiting very old pizza recipes using the new equipment I have on hand.

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26 Apr 2020

Japanese Meat Buns (Nikuman)

By Faizah

I’ve always loved Japan, their wonderful country, culture and food. Oftentimes when I visit a konbini like Lawson or Family Mart I’d stare longingly at the selection of steamed buns, especially the nikuman, and wonder what they taste like. Of course I’ll never know for real, as they are most certainly made of pork and are therefore out of bounds for me.

Since I’ve been making steamed buns of late, it finally hit me. Why didn’t I think of making my own (permissible) nikuman sooner? Thanks to the Internet I found a few recipes for reference, and I finally got around to making my own Japanese meat buns.

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25 Jan 2020

Char Siu Buns (Chicken version)

By Faizah

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 siu 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?

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05 Jan 2020

Make Your Own: Pau Dough

By Faizah

It’s been a very long time since Kak’mbang and I made pau. Back when we were still living in Terengganu, every so often we would buy boxes of Blue Key flour and make chicken mushroom pau. Kak’mbang made the filling and I was on dough duty. Freshly steamed buns would then be sent to friends and relatives for their afternoon snack.

Gosh, that was such a long time ago.

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