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Make Your Own: Garlic Ginger Paste
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Been making Indian and Nepali food of late, so it is always handy to have a jar of ginger garlic paste on hand. This recipe makes about a cup of paste, for use in your yummy briyani, curries and even Nepali momo.
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Breadmaker New England Hot Dog Buns
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We’re still mostly under lockdown due to the Conditional Movement Control Order (CMCO), and I had a lot of time on my hands so it was high time to clear out the freezer again. Found gourmet lamb sausages bought from B.I.G. some time ago, so why not have some hot dogs for dinner tonight?…
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Breadmaker Calzone Dough
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Many years ago I got into a pizza-making craze, and I made many different types of pizzas and calzones almost every weekend. After that other crazes followed, and I just simply stopped making pizzas altogether. This Ramadan I finally dusted off my old pizza cookbook to make Prawn Panzerotti, a dish I tried many…
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Breadmaker Burger Buns
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It’s been a month since the Movement Control Order (MCO) officially started. I said ‘officially’ because Rudy and I have been on self quarantine since about 10 days before that, after coming back from our trip to Hokkaido. I had imagined life under lockdown would allow me a lot more opportunities to try out…
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Make Your Own: Chicken Stock
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When making most of the recipes in this blog which calls for chicken stock, I usually go for the quick and easy method by using store-bought stock cubes. However, for or when you have some extra time on hand, or when the flavor of the stock is truly the heart of a dish, here’s…
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Pau Dough: Make Your Own
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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 pau dough duty. Freshly steamed buns would then be sent…
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Make Your Own: Pandan Extract
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I wanted to make pandan coconut breadrolls, and naturally the recipe called for pandan extract. All of the stores I scouted only carried artificial pandan flavour, some with and some without artificial alien green coloring. Mummy does have a lot of pandan growing in her garden, so I might as well set some time…
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Grandma’s Red Bean Filling (Inti Kacang Nenek)
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If you are attempting the gauntlet that is my late maternal grandmother’s legendary kuih kacang, you can either fill it with store-bought red bean filling to significantly cut the prep time, or you can make it from scratch following her recipe which has been passed down through the ages.
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Make Your Own: Italian Seasoning
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We sometimes need Italian Seasoning for our pastas and such, so if you don’t happen to have any on hand, you can always make a batch of your own using herbs and spices you might already have in your pantry. This recipe is based on Emeril’s Italian Essence recipe, and used when making Sausage…
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Pastry top
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I use this buttery crust for my Steak and Mushroom Pie. One recipe is enough to top one 9-inch round pie. Be patient when rolling it out; at about 1/8-inch thickness there is definitely enough dough for your pie. I recommend rolling the dough out onto a very well dusted, thin, flexible cutting board.…