| Thursday, December 01, 2005 |
you've heard of Kim Gary everywhere in Klang Valley, you've seen Mongkok 1-u and ss2 you know there's Central in Klang, seremban n Sg Long and there're more of it.. now let's introduce a second Char Chan Teng in Klang. it;'s called Yuen Long those are places' name in Hong Kong, actually. so, hong kong food! so this Yuen Long is located at the old Restaurant Taman Rasnah in Klang. they serve those HK food.. cheese baked rice, french toast, nissin noodle.. heaps.. we've actually been there before and we tried out quite some food d. this time around, we ordered  baked rice with twin sauce with fish fillet mel said it was nice and it's similar to one of the same restaurants in TTDI. it was fried rice at the bottom, topped with bolognese sauce and creamy mushroom sauce.  ying yong toast this is a 'kopitiam' food. it's toasted bread with kaya and butter. but... failed, i dont really like it. because there wasn't much butter. they kinda like spread the butter and toast it, instead of toasting the bread, add kaya and a piece of butter. that's the tastiest way to make ying yong toast. i dont know, i think i tasted some peanut butter in it... :P  ribenna lemon yeah, look at it. we made it the Ribena Twin Tower Lemon Drink.. AHHAHA the bottle was vase-like. we concluded that it's ice blended sprite with ribena and a slice of lemon on top. (don't so kiam siap lah... give more la) so well maybe next time u can try this at home.. it's really easy i think.. the price's quite reasonable, as the baked rich with twin sauce is only RM12. compared to other char chan teng.. it;s cheaper. and they have quite a variety of drinks with funny looking *photos in phone quality* p/s : this place has nicer food than in Central's.. |
| Tuesday, November 29, 2005 |
Right after my orange shortbread, i head towards the bakery shop again to get more ingredients to initiate Project 2 of the day. Project 2 = Sponge cake with Cream Corn Filling The sponge cake was soft of coz because it was sponge cake and sponge cake ought to be soft. Cream corn was of coz yummy because it was manufactured finely. I was not quite satistied with the appearance. Probably due to my laziness...I like to make simple things with simple appearance. Probably because i suddenly found that making cookie is more fun bcoz you can use different cookie cutters~ Most of all, i couldnt use cookie cutter with my sponge cake filled with cream corn. Anyway, my cuppy cakes are still edible! and safe!
My small cousin actually dug a hole in the cuppy cake to eat the cream corn and left the cake looking like a donut! Gosh... Anyway, there is no precise recipe for this sponge cake with cream corn filling because i simply mix and match. I guess i shall improve on my recipe with enhanced appearance before i publish 'my' recipe. You stay here and wait! |
I missed cookie swap! *sob sob* I wanted to join the craze too but i was busy with my intensive chemistry tuition class preparation. You see, im a part time tutor... Anyway, i made orange shortbread today. Its good~ My grandmama said i can sell them! ahAahaa... since they are quite pretty...well, i think they are innocent looking...
Sweesan...Mel...where are you? come come...test test....fast fast before everyone finishes them! Anyway, they are up for sales too! Cheap cheap~ Recipe: Description: This is really simple! try it out!! Ingredients: 100g butter 50g sugar 1 tbsp orange juice Zest of 1 orange, finely grated 170g flour 20g cornflour Directions: Cream butter and sugar till light. Then add in orange juice and zest and mix till well blended. Fold in the sieved flours and mix till well combined. Roll it between 2 plastic sheets to a 5-mm thickness, cut it with 7.5cm round cutter. Place the cut dough into greased pan. Poke some holes with a fork and sprinkle some sugar on top. Bake at 170C for 20-25 minutes or till lightly golden. |
| Sunday, November 27, 2005 |
this picture's quite some time ago it was taken in my friend's house when we had pot luck Her name is Lola, she's 3 months old (as according to the friend's vet) she's very very very small. i think smaller than my dog when he was 6 weeks old -.-" 
*yes, i think my dog will be jealous..* HAHAHAHA for more doggie pics, please proceed to Sweetnicks :) |
as u all know, when this foodblog started, i joined a food-blogging event called Blogging By Mail click to read more about BBM3 here! ok so my sender's Michelle from Pennsylvania, USA. i think she's a mother, because she mentioned about baking cakes with her girls... so.. yeah I came back to find a BIG HUGE BOX near my door  actually i've never ever received such a BIG PACKAGE before.. haha.. i was a bit shocked anyway. so i double checked to see if its really FOR ME!.. haha *however the box condition was abit... not really good. it must have been squeezed badly or something* and yeah when i opened up.. there were lots of bubble-wrappers. then there were 2 disneyworld plastic bags (because she just came back from disney world.) it's really cute.. so i took out everything.. and..TADA!!  ok let's list the stuffs..(clockwise from top) a pennsylvania dutch cookbook, a mickeymouse peppermint sweet, cute mickeymouse bag, photos of kitchen, 2 banana chocolate chip bread, 1 lemon almond biscottie, 2 recipes (carrot cake & choco chip banana cake) 3 local grocery papers and 1 food section from the papers.. and also a card that's not in the pic lets see 1 by 1 
 really a WHOLE lot of recipes.. i think i can open a restaurant with pennsylvania dutch food.. hahaha.. it covers everything from appetizers, main dishes, desserts, and even beverages !!! i think i was really really lucky... because i seriously did not expect a cookbook !!  this's the beautiful card. i think Michelle ddint really mentioned about her favourite holidays, but she mentioned that her favourite cake is the Carrot Cake, and she's making it for Thanksgiving (on friday 25th,)  this's the chocolate chip banana cake. erm, truthfully, i was abit reluctant to eat it because it's already 11 days old, but the aroma was really strong. but the texture of the cake was a bit odd for me. sorry, but, i am not really sure if the cake can stand this long without preservatives -.-" but actually i took a bit.. haha.. no worries Michelle, if u're reading this, dont worry, i'll make it with your recipe :E  the lemon almond biscotti. ok this one was nice.. because i think biscuits and cookies can last that long.. so i ate it.. haha but there's no recipe for this, so maybe i should ask Michelle.  the MickeyMouse & pal peppermints.. the casing's really really cute! i really adore it.. haha..  see.. cute!!  mickey, minnie, goofy, pluto, donald ... sweet~~~!!!! thanks Cathy of My Little Kitchen for hosting this fantastic event. it's definitely a way to learn about other cultures and food around the world! for more, click here now i'm starting to think .. whether my package has arrived or not. :P |
| Friday, November 25, 2005 |
Sweesan and Melisa had a war in the Sweesan's Kitchen while me, on the other side was having another battle in my Grandma's Kitchen. However, my battle was a much simplifier one...no fancy decoration. Just simple and yummy banana cupcakes. You know what, when you have extra banana at home, you dont have to worry stuffing everything into your mouth. Instead, you can make use of them to make banana cupcakes. Its simple. Well, when yeemei says its simple, it means its simple. Knowing that im a rather clumsy and blurry girl. Well, lets take a look at the cupcakes before i share with you the recipe.
 Before baking them in the oven....
I told you, its simple and nothing fancy but its quite yummy....you can try this out with the recipe below:
Ingredients
(A)
250g butter
230g sugar
(B)
5 eggs
(C)
300g flour
1/2 tbps milk powder
1 tsp baking powder
(D)
200g banana
pinch of salt
1/4 tsp banana essence
Methods
Cream (A) till light and fluffy
Add (B) and cream till light and smooth
Fold in the sieved (C) and mix well
Mash the banana and mix with the rest of (D) ingredients till smooth. Add into the above mixture mix till well incorporated.
Pour the mixture into a greased and lined loaf tin.
Bake at 180oC for 50-60 minutes. Serve.
Happy trying....
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| Thursday, November 24, 2005 |
as part of the .gif){kind=small} , i also made these cookies..i thought they were really cute.. haha i got the recipe from Hershey's Kitchens  Ingredients: 1/3 cup margerine, softened 1/2 cup sugar 1 tsp vanilla extract 1 egg 3/4 cup all purpose flour 1/3 cup cocoa powder 1/4 tsp baking soda pinch of salt  Directions Preheat oven to 350 F Beat butter, granulated sugar and vanilla in large bowl unilt fluffy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Divide dough into 24 pieces. On lightly floured surface, roll each piece with hands into pencil-like strip, about 12-inches long. Place strip on ungreased cookie sheet. Twist into pretzel shape by crossing left side of strip to middle, forming loop. Fold right side up and over first loop. Place about 2 inches apart on cookie sheet. Bake 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Sprinkle with powdered sugar. 
i think adding a lil more nuts (macadamia or almonds) it would be great.. haha.. it looks bit too dark actually, the colour. thts' why i added some buttercream icing on top :P |