tag:blogger.com,1999:blog-87688251009168925362024-03-06T05:52:00.842+08:00bouquet garnibouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-8768825100916892536.post-64701312569054355222012-08-26T17:35:00.000+08:002012-08-26T17:35:31.484+08:00Stewed Sweet Tapioca Root<br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">My husband woke up early on Sunday morning and went jogging with my daughter. On his way home, he went to the morning market to get some ingredients for spaghetti sauce for lunch. While walking in the market, he spotted a small stall selling fruits and tapioca root and he immediately bought some tapioca root home. Tapioca was his favourite since young. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">During our childhood days, rural folks will just grow some tapioca in the backyard and use tapioca to make nyonya cake (tapioca cake) or simply steamed and eat with castard sugar or freshly grated coconut. It is usually serve at tea time and goes well with black coffee. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredients:</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tapioca Root</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Brown Sugar / Raw Sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sea Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coconut Milk / Double Cream (optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pandan Leaf</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Methods:</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Peel off tapioca skin. Clean and cut into pieces of desire size.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. In a stew pot, pour in water, pandan leaf and tapioca pieces. Stew tapioca until soft.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add raw sugar, salt and lastly coconut milk or cream.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Serve hot or cold as afternoon tea break snack.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Points I followed:</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Try to get young tapioca root, which has less hard root fibre.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Must stew until tapioca is soft before sugar is added.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Small amount of salt really enhance and balance the sweet creamy taste.</span><br />
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bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-55093922568448833222012-07-04T12:08:00.000+08:002012-07-04T12:08:11.933+08:00Going Vegan @ Sushi Kitchen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgtnXZHqhjWUDlGOVFOic5CbknVHznTtTI8JhXqcfulIhdxjy9zv_L_NSKgld_3XACBG_mVEPjOGB1Xs5QF_kjxcl5F-7969Wg3Z1ojmcgywq1UVr0c3piJQOFrY_j5TiEaBjRwrNai7-/s1600/Sushi+Kitchen+-+cosy+corner.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgtnXZHqhjWUDlGOVFOic5CbknVHznTtTI8JhXqcfulIhdxjy9zv_L_NSKgld_3XACBG_mVEPjOGB1Xs5QF_kjxcl5F-7969Wg3Z1ojmcgywq1UVr0c3piJQOFrY_j5TiEaBjRwrNai7-/s640/Sushi+Kitchen+-+cosy+corner.jpg" width="640" /></a><br />
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<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Japanese food is not unusual to most of us as it is recognized as an
international cuisine. There are variety of Japanese food such as rice based
dishes (sushi, domburi, onigiri, kareraisu, chahan, chazuke&kayu), seafood
dishes (sashimi, yakizakana), noodle dishes (soba, udon, ramen, somen,
yakisoba), nabe dishes (oden, sukiyaki, shabu-shabu, chankonabe), meat dishes
(yakitori, tonkatsu, nikujaga), soya bean dishes (yudofu, agedashi tofu, miso
soup), yoshoku dishes (korokke, omuraisu, hayashiraisu, hamubagu) and other
dishes (tempura, okonomiyaki, monjayaki, gyoza, chawanmushi, tsukemono).
Mentioning the long list of Japanese dishes make my mouth watering and my tummy
growling while writing this article... </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfbdpmsPanpIuRhRzjQYwGLOvkLY8U7Y_wVHTB7MALB0lwc-eWejQgDSXxvJ-qsKRkfG_XImlO8jZr69t0CRbL_HW7wCl5ycGFLcKsFeS52E4VpDw6us9mHIBtBZv5FSTFfe9j6N3vix7/s1600/Sushi+Kitchen+-+Front.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfbdpmsPanpIuRhRzjQYwGLOvkLY8U7Y_wVHTB7MALB0lwc-eWejQgDSXxvJ-qsKRkfG_XImlO8jZr69t0CRbL_HW7wCl5ycGFLcKsFeS52E4VpDw6us9mHIBtBZv5FSTFfe9j6N3vix7/s400/Sushi+Kitchen+-+Front.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Front View - 1st fl</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZALBMqt3_Ukc-ttDMD7gxui-KgiLdaVK0mjGZElYaVZjSgs0cjHVEe-OPsLUQ0nkpyrRwyWlFlqdiV3b3alaHHkkNvNOpDrCbEXqWxhFocjhxeHrQfFtNLaj1EUsvpKzZweEEcPhNZFrs/s1600/Sushi+Kitchen+-+clay+pot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZALBMqt3_Ukc-ttDMD7gxui-KgiLdaVK0mjGZElYaVZjSgs0cjHVEe-OPsLUQ0nkpyrRwyWlFlqdiV3b3alaHHkkNvNOpDrCbEXqWxhFocjhxeHrQfFtNLaj1EUsvpKzZweEEcPhNZFrs/s400/Sushi+Kitchen+-+clay+pot.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>High quality claypot for cooking (I think this pot is from Taiwan)</i></span></td></tr>
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<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Most of the local Japanese restaurants that I know in my living area
are non-vegetarian but there is one particular Japanese restaurant, <b>Sushi Kitchen -</b> located in Sungai Ara,
Penang, serves Japanese fusion organic vegetarian dishes in a unique ambiance.
This unique restaurant was introduced to me by a good friend who loves Japanese
food and a vegan as well. </span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN-MY">After discovering this restaurant, I bought my family there. On one of the weekend in May, my whole family
together with my sister head for the restaurant and we soon found the place and
there were ample parking space in front of the restaurant. I contacted the restaurant to make prior
reservation... Yes, it was packed. </span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN-MY">If you’re coming from the town via the coastal highway, drive
through the Bayan Lepas roundabout into JalanTun Dr Awang and head towards
PISA, pass two traffic light junctions and turn right into Jalan Dato Ismail
Hashim, Drive along Jalan Dato Ismail Hashim and turn right into Jalan Sungai
Ara 1, after passing Sekolah Kebangsaan Sungai Ara, which is on your left,
Sushi Kitchen is located behind a row of shoplot opposite the school. </span></span></div>
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<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">The proprietor is an avid cyclist who has travelled to many
countries and helped to raise fund for charity. Besides that, he also advocates
green living lifestyle. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QqIImmZHiiZI0JnaxJPpxC5OWfdGNGL3XdhwaEIP7wrQrY0d9hKD0ceIsqzckIsCPKBWVZz0uh7AhlM2_9spglERf2NUJ-1uld-LLhhhThqbk29crPt6EUHQVL0njGf7TNzm9PFj168-/s1600/Sushi+Kitchen+-+Staircase.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QqIImmZHiiZI0JnaxJPpxC5OWfdGNGL3XdhwaEIP7wrQrY0d9hKD0ceIsqzckIsCPKBWVZz0uh7AhlM2_9spglERf2NUJ-1uld-LLhhhThqbk29crPt6EUHQVL0njGf7TNzm9PFj168-/s400/Sushi+Kitchen+-+Staircase.jpg" width="400" /></a></div>
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<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">The restaurant is located on the 1<sup>st</sup> floor of a
two-storey shop house. The staircase leading to the restaurant is filled with
customer’s testimonials, newspaper articles, postcards and signatures of
customers. </span></span></div>
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<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">As you reach the top, you can see various sizes of clay pots and
urns which are neatly arranged close to the wall. </span></span></div>
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<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Other forms of decorative items includes old refrigerators, sewing
machine stand, books, manual type writer, old F&N soft drink bottles, old
stereo, tiffin carrier, earthen ware, brassware and many old household items. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIPv15Slb2vLW4bhI3gBOiZ-Ge7Fs9Xj8nJY9qxcoC8vTwz_OG9iBnXUEv1VMmqAPiPppPAjZcqoGmnRL6DobqpTDSwTRiR540yyKoLpRtKPVamPJDOoQ4ofEzL1C41ztxE_UG3mz4Nqu/s1600/Sushi+Kitchen+-+cosy+table+setting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIPv15Slb2vLW4bhI3gBOiZ-Ge7Fs9Xj8nJY9qxcoC8vTwz_OG9iBnXUEv1VMmqAPiPppPAjZcqoGmnRL6DobqpTDSwTRiR540yyKoLpRtKPVamPJDOoQ4ofEzL1C41ztxE_UG3mz4Nqu/s400/Sushi+Kitchen+-+cosy+table+setting.jpg" width="400" /></a></div>
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<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
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</div>
<div class="MsoNormal">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Guest have option to seat on the wooden floor (an elevated wooden
stage with table and cushion pad), as well as the conventional dining tables
and chairs which are made of hard wood. </span></span></div>
<div class="MsoNormal">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">We sit on the wooden floor and my two kids love it, as this way of
dining is new to them. My younger daughter was so excited and she started to
run and walk around creating disturbance to a young couple dining at the other
corner. My husband and sister had to look after the two kids while I was busy
taking photos. </span></span></div>
<div class="MsoNormal">
<span lang="EN-MY"></span></div>
<div class="MsoNormal">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Finally, after taking some photos, we sat down to order our food. Food we ordered includes Organic Milky Way
Spaghetti, Low Beauty Roll, Happiness Family, Golden Age, Sushi Fried Rice, Radiant
Light Porridge and Red Sea Udon – TOTALLY VEGETARIAN. As for the drinks, we ordered Nutmeg juice and
Japanese green tea. </span></span></div>
<div class="MsoNormal">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">My family is not totally vegetarian but it is certainly good to
change our way of eating by taking vegetarian food especially Japanese organic
vegetarian which is a healthy choice as well. Having taken vegetarian meals
elsewhere especially in some Chinese vegetarian restaurants, I do have some
concern over the fried vegetarian food which are often oily. However, to my
surprise the dishes at Sushi Kitchen are less oily and tasty too.</span> </span></div>
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<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTiFDCy-9As1ykLEOD-VE1rDAow0ca8tLL2dkl8yvxXcnyayNS8pW8E6xN9pvztcae20JoOJQAtnbC43PVUqorWpbN6r0OxO3NuZLQHlCMlZgYlu0tCmGf_IA6O7FnpyWE1jGPSin5NOP/s1600/Sushi+Kitchen+-+menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTiFDCy-9As1ykLEOD-VE1rDAow0ca8tLL2dkl8yvxXcnyayNS8pW8E6xN9pvztcae20JoOJQAtnbC43PVUqorWpbN6r0OxO3NuZLQHlCMlZgYlu0tCmGf_IA6O7FnpyWE1jGPSin5NOP/s400/Sushi+Kitchen+-+menu.jpg" width="400" /></a><br />
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</div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">There other prime attraction is the price of the food, which is
reasonable amidst the cozy and warm ambiance. I would like to share my personal
experience savouring the Japanese organic vegetarian dishes with my family.</span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdbdu7fiIXcKFYiyYKoBeFiWDiAHQB-TivXWDBzQ3tGbKmZvTMXhIWVltO-4eDo4VRw1_EKzX4xPg3n7a890_80OdcjwmDASPehamCbtq3Kbqps-KWtluGOSVp4twpG_r2pCsQpZhNP04/s1600/Sushi+Kitchen+-+Milky+Way+Spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdbdu7fiIXcKFYiyYKoBeFiWDiAHQB-TivXWDBzQ3tGbKmZvTMXhIWVltO-4eDo4VRw1_EKzX4xPg3n7a890_80OdcjwmDASPehamCbtq3Kbqps-KWtluGOSVp4twpG_r2pCsQpZhNP04/s400/Sushi+Kitchen+-+Milky+Way+Spaghetti.jpg" width="400" /></i></b></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Organic Milky Way Spaghetti (RM 15.90)</i></b></span></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">My
daughters like it! They enjoyed the
milky sauce with herbs. The portion is
huge.</span></span></div>
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</div>
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<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUE28ocMGTTCuP_bXcuz71qlSsKk8SJmh9eIrnQqBW06f_pgHUl_QpHDjTYU2yZnfrpLd8fHCaFxrSE_srcX_pA0X-To0AMqwphE7_EU7kgyajfRfsaQu9pyfh-KXOWVYGEdMDVF0YEBn/s1600/Sushi+Kitchen+-+family+happiness.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUE28ocMGTTCuP_bXcuz71qlSsKk8SJmh9eIrnQqBW06f_pgHUl_QpHDjTYU2yZnfrpLd8fHCaFxrSE_srcX_pA0X-To0AMqwphE7_EU7kgyajfRfsaQu9pyfh-KXOWVYGEdMDVF0YEBn/s400/Sushi+Kitchen+-+family+happiness.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Happiness
Family (RM 26.80)</i></b></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">A
good variety of sushi. Good to have if
you are in a group, to taste assorted sushi.</span></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdbdu7fiIXcKFYiyYKoBeFiWDiAHQB-TivXWDBzQ3tGbKmZvTMXhIWVltO-4eDo4VRw1_EKzX4xPg3n7a890_80OdcjwmDASPehamCbtq3Kbqps-KWtluGOSVp4twpG_r2pCsQpZhNP04/s1600/Sushi+Kitchen+-+Milky+Way+Spaghetti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdbdu7fiIXcKFYiyYKoBeFiWDiAHQB-TivXWDBzQ3tGbKmZvTMXhIWVltO-4eDo4VRw1_EKzX4xPg3n7a890_80OdcjwmDASPehamCbtq3Kbqps-KWtluGOSVp4twpG_r2pCsQpZhNP04/s1600/Sushi+Kitchen+-+Milky+Way+Spaghetti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBB0pVJedA5c1j3zoe-H-536CMyyF7DbaQYVlytHDDykVof0L7lutO26AkDlpsCjHQq7V1oq5MIGhiQ8Jm6PkPN17rZvudysnNnyqYsJyj0TBo944aC9-RXsToegke5725rx_Op2si9D1/s1600/Sushi+Kitchen+-+Golden+Age.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBB0pVJedA5c1j3zoe-H-536CMyyF7DbaQYVlytHDDykVof0L7lutO26AkDlpsCjHQq7V1oq5MIGhiQ8Jm6PkPN17rZvudysnNnyqYsJyj0TBo944aC9-RXsToegke5725rx_Op2si9D1/s400/Sushi+Kitchen+-+Golden+Age.jpg" width="400" /></a></div>
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<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Golden
Age (RM12.80) – 6 pcs</i></b></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Everyone
has a piece and we ask for more! Very
refreshing and exotic sushi, topped with ripe mango. </span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZe8zQLBGO2bS7iBIDJKgsINu0E5WMkesjoodO6ghC3-6ABBPQoNeFlj5PmTQDkwbxAF7HFJbmHro-RVDJ0uthJlGoIYuP_SouVnoy4hd0KjT5hQSTawACUoQd4p1pyWFyHjme0D5yve5/s1600/Sushi+Kitchen+-+Low+Beauty+Roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZe8zQLBGO2bS7iBIDJKgsINu0E5WMkesjoodO6ghC3-6ABBPQoNeFlj5PmTQDkwbxAF7HFJbmHro-RVDJ0uthJlGoIYuP_SouVnoy4hd0KjT5hQSTawACUoQd4p1pyWFyHjme0D5yve5/s400/Sushi+Kitchen+-+Low+Beauty+Roll.jpg" width="400" /></a><br />
<br />
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Low Beauty Roll (RM 6.80)</i></b></span></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">I
personally like it! Deep-fried until
golden brown. Better to eat when is hot.</span></span></div>
<br />
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i><br /></i></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg331zPCUIxF0BK6n7nW4G69aqZYKPX1JU_iExP0bzytN3gN0BndnIzSQ3F70yOnTlqCdffdPitHC7jQLmr-mihFpyzL7e6Qe6OWubevqjDZhdMspN3MYj6Vu4UTe3jjTiGzfS_SXwgfk70/s1600/Sushi+Kitchen+-+Red+Sea+Udon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg331zPCUIxF0BK6n7nW4G69aqZYKPX1JU_iExP0bzytN3gN0BndnIzSQ3F70yOnTlqCdffdPitHC7jQLmr-mihFpyzL7e6Qe6OWubevqjDZhdMspN3MYj6Vu4UTe3jjTiGzfS_SXwgfk70/s400/Sushi+Kitchen+-+Red+Sea+Udon.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i><br /></i></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Red Sea Udon (RM 11.90)</i></b></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">It
tastes like creamy laksa. Must try! Again, another huge portion.</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Sushi Kitchen Fried Rice (RM 6.80)</i></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">A
simple Japanese fried rice, fried until fragranced but not oily. Again, huge portion!</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Radiant
Light Porridge (RM7.80)</i></b></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">It kept
my younger daughter sit down quietly (for a while), at least gave us some
peaceful time to dine. This creamy porridge accompanied with freshly
cut Julienne vegetables.</span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XqW8tSiwPkTHtkfKhs1d5OlKyZH_zu8FcfBo93yhWo5Vijli31dkYf_sD_HezHTNl_EMz3oMAy5xBTdn3t3G0KO0j6LbbbD1GcXTRRCgXOqtdVopYnAW3tVLsm3so_RPltRunOLUAsBt/s1600/Sushi+Kitchen+-+sink.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XqW8tSiwPkTHtkfKhs1d5OlKyZH_zu8FcfBo93yhWo5Vijli31dkYf_sD_HezHTNl_EMz3oMAy5xBTdn3t3G0KO0j6LbbbD1GcXTRRCgXOqtdVopYnAW3tVLsm3so_RPltRunOLUAsBt/s400/Sushi+Kitchen+-+sink.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Enzyme Hand Wash</span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Short
of serving staff is the only setback in Sushi Kitchen. I been there 3 times recently and served by
only ONE same staff. She greets guest,
sits guest, attends to phone call, takes order, prepares drink, places and
serves order, cashiering, clear and set table... and she is cool!</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">I
strongly recommend Sushi Kitchen to all, regardless of vegetarian or
non-vegetarian friends. This is a
new-age fusion environmental friendly eating place. It is not only serving and promoting vegan
food but how to live well to improve and save our environment for us and our
future generation. You should come to
explore this hidden treasure! </span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7JUlEIF8KCUBSaLIOjvPPois07EpCLFR_IqFYa32G5YEBTH6-X-oIsRO0vOGOmO7ytzH37_y-njvcH6ERtgZCvl0pC_XGDO0bnAo8x1iryu6mLyvriEnDgkD740cDIjXF80MO-B11S7F/s1600/Sushi+Kitchen+-+Post+Box.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7JUlEIF8KCUBSaLIOjvPPois07EpCLFR_IqFYa32G5YEBTH6-X-oIsRO0vOGOmO7ytzH37_y-njvcH6ERtgZCvl0pC_XGDO0bnAo8x1iryu6mLyvriEnDgkD740cDIjXF80MO-B11S7F/s400/Sushi+Kitchen+-+Post+Box.jpg" width="400" /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Please call for reservation (to avoid long waiting):</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">6 04
- 644 6739 (close on Tues)</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Biz
Hrs: 11.30 am – 2.30 pm & 6.00 pm –
10.00 pm</span></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com3tag:blogger.com,1999:blog-8768825100916892536.post-58837222310073760552012-06-11T18:52:00.001+08:002012-06-11T18:56:32.141+08:00Day Trip to Pulau Banding (Tasik Temenggor), Gerik-Perak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBsDTXhlmxBcWmKeE4_ZfRY64NRgH_pJIcEuI6OBPWni34z9PCRAAz3uHWp_B6BmOmnf3slEtSbkFptedtdkJwFlR_RZzhKabwaDg2kVWfWbBRUzPKMtMjdVjduCS0kyxRiDFBPy8CzGV/s1600/Banting+Trip+-+Royal+Belum+Signboard.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBsDTXhlmxBcWmKeE4_ZfRY64NRgH_pJIcEuI6OBPWni34z9PCRAAz3uHWp_B6BmOmnf3slEtSbkFptedtdkJwFlR_RZzhKabwaDg2kVWfWbBRUzPKMtMjdVjduCS0kyxRiDFBPy8CzGV/s320/Banting+Trip+-+Royal+Belum+Signboard.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%; text-align: justify;">February 26, 2012 was just another
lazy Sunday for the family. We woke-up late and had brunch instead of the usual
lunch…. While we were resting after having brunch, my husband suggests that we
make a short trip to Pulau Banding which is located along Jalan Gerik-Pasir
Puteh, part of the East West Highway. </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%; text-align: justify;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%; text-align: justify;">I
wasn’t sure as to where this place located and how to get there but that was
not important because my kids just jumped in joy knowing they are going
somewhere. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoFztnJj5cEoXsdgA5cuxJGbJE4txPdMClCR5WtaXgJ5THQrkM665K6kUCrvN88ex7H3n7FvqGdqa4ZAsvLpE-VurhR2i58bETCDEtgFYbjJex9sxj_evW3phGz1RwGiFyG0p9RimPZVB/s1600/Banting+Trip+-+Road+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoFztnJj5cEoXsdgA5cuxJGbJE4txPdMClCR5WtaXgJ5THQrkM665K6kUCrvN88ex7H3n7FvqGdqa4ZAsvLpE-VurhR2i58bETCDEtgFYbjJex9sxj_evW3phGz1RwGiFyG0p9RimPZVB/s400/Banting+Trip+-+Road+side.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">We quickly packed some snacks, drinking water and kids clothing and
loaded into our car. </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">My sister was also
invited to join us and she was happy to accompany us especially together with
the kids.</span></div>
<div style="text-align: justify; text-justify: inter-ideograph;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPI_4BczsycDDe_2jJ4LVi5MjFyY-0Czo56qIU5o9JfFriZMgu2AYlYwuYGL_MlrHikJh0kytKOX7kwS-5MrZ1VvU4N-iN1OmwZBXhKfhvfGK_St5chZ7-0DifrABrxYbPjuPLwf3gIet/s1600/Banting+Trip+-+Info+Board+in+Water.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPI_4BczsycDDe_2jJ4LVi5MjFyY-0Czo56qIU5o9JfFriZMgu2AYlYwuYGL_MlrHikJh0kytKOX7kwS-5MrZ1VvU4N-iN1OmwZBXhKfhvfGK_St5chZ7-0DifrABrxYbPjuPLwf3gIet/s400/Banting+Trip+-+Info+Board+in+Water.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Raising water level of the dam</i></td></tr>
</tbody></table>
<span style="font-family: 'Trebuchet MS', sans-serif;">Pulau Banding is located within the
vicinity of the Royal Belum Forest, a national park in North Perak spreading up
to the border of Perak and Thailand. Pulau
Banding is situated somewhere in the middle of Tasik
Temenggor, the largest manmade lake in <a href="http://www.virtualmalaysia.com/destination/Perak-Malaysia.html" target="_blank"><span style="text-decoration: none;">Perak</span></a>. It has diverse flora and fauna complement the
panoramic beauty of the lake. The
enchanting atmosphere is further enhanced by the unique jungles surrounding the
lake. The lake has a rich source of
freshwater fish like Kelah, Tenggalan and Baung.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: 'Trebuchet MS', sans-serif;">We left for Pulau
Banding from Bukit Mertajam via Butterworth-Kulim Expressway at around 2.30pm
and reached Pulau Banding at around 5:30pm.
The Butterworth-Kulim Expressway connects to Gerik, the destination that
were are heading. The road was winding, going up and down hill on certain
stretch of the road leading to Pulau Banding. On the way to Pulau Banding, we passed through
many villages and various junctions to towns such as Kulim, Baling and Gerik. In
fact, Pulau Banding is situated about 41 kilometers away from Gerik town. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjNkA-viSMQHpxiyR_a1pOL21CJvN1vPIJJQnxT7KwermZDvL3aAsQmFCMAfBk0hGoHoLbiI0L4ybo5jn9tgdB2HIkfonwdhx1ADOcs0QaBvpCejZfQbNDrQFKbHB9RMBusuwlB1a034z/s1600/Banting+Trip+-+Bridge+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjNkA-viSMQHpxiyR_a1pOL21CJvN1vPIJJQnxT7KwermZDvL3aAsQmFCMAfBk0hGoHoLbiI0L4ybo5jn9tgdB2HIkfonwdhx1ADOcs0QaBvpCejZfQbNDrQFKbHB9RMBusuwlB1a034z/s400/Banting+Trip+-+Bridge+1.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">There are two bridges that connect to Pulau Banding. We crossed the bridge and stopped at the Royal Belum Rainforest Resort to take a rest after a long drive.</span></div>
<div style="text-align: justify; text-justify: inter-ideograph;">
</div>
<div style="text-align: justify; text-justify: inter-ideograph;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUuYli169benhq31jp0wYv2NnLkkS03uHNDPiTv2SCZX-oJVXHM4noegeOpkMCaaxuJR6PpEoPin9S1N6Oxywr9r1lNK5a5yFEoE4dD0-jD_qNl1r_sqj9VR0e3qBW_9tMmMNinGYehCw/s1600/Banting+Trip+-+Belum+Rainforest+Hotel+Drum+Fest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUuYli169benhq31jp0wYv2NnLkkS03uHNDPiTv2SCZX-oJVXHM4noegeOpkMCaaxuJR6PpEoPin9S1N6Oxywr9r1lNK5a5yFEoE4dD0-jD_qNl1r_sqj9VR0e3qBW_9tMmMNinGYehCw/s400/Banting+Trip+-+Belum+Rainforest+Hotel+Drum+Fest.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Coincidently, the delegates attending the
Royal Belum World Drum Festival 2012 were staying in this resort. </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">After a brief stop at the resort, we proceed
to the public Jetty to view the lake before returning home. </span></div>
<div style="text-align: justify; text-justify: inter-ideograph;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibf1PnpyTiuvdqbB0kgVgZLgRnzlLpk42ypV-sWkIKzQeWvg5AQ2Ywbiqon-HbUo7btouMkqEnzJQXmEPGXq8eQ9Wqbv9s_HLTtBX9JWn3s4GoNibNMKx_A9zodYgHXTPZOjejSc5CzPJe/s1600/Banting+Trip+-+Hotel+corridor+view.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibf1PnpyTiuvdqbB0kgVgZLgRnzlLpk42ypV-sWkIKzQeWvg5AQ2Ywbiqon-HbUo7btouMkqEnzJQXmEPGXq8eQ9Wqbv9s_HLTtBX9JWn3s4GoNibNMKx_A9zodYgHXTPZOjejSc5CzPJe/s400/Banting+Trip+-+Hotel+corridor+view.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Belum Rainforest Resort - Corridor</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12SP2lbVGIvRc6nH4wGgxE2bY3CKVFsSWy3R76kAyqNw8jzWXciSsgssZzoP2RjvmxoamauBGl3XfG66fv1isJIGW4__Lo-2nxLKiSnXBauXfkgMYp-_4U0HjjFIQVXMO0CU4ooJy-ce4/s1600/Banting+Trip+-+Hotel+Outdoor.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12SP2lbVGIvRc6nH4wGgxE2bY3CKVFsSWy3R76kAyqNw8jzWXciSsgssZzoP2RjvmxoamauBGl3XfG66fv1isJIGW4__Lo-2nxLKiSnXBauXfkgMYp-_4U0HjjFIQVXMO0CU4ooJy-ce4/s400/Banting+Trip+-+Hotel+Outdoor.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: 'Trebuchet MS', sans-serif;">Belum Rainforest Resort - hotel rooms fencing</span></i></td></tr>
</tbody></table>
</div>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-1189164659270541992012-05-31T19:40:00.003+08:002012-06-01T12:06:43.924+08:00Mini Fruit Tart<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGCc16c56S6Z_qZnAfPHKejCfQy5_uel6C3eRdPfyZV1DiamBZ1QxRV_lJMajeKeI0NRFwp13ZJoS70EO1dAPQAadN9zsPYlYSm6LTEE7qhYpTBUgAiiMzo2qNjQk23_t12dBEAwTtVT3/s1600/Mini+Fruit+Tart+-+strawberry+topping.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGCc16c56S6Z_qZnAfPHKejCfQy5_uel6C3eRdPfyZV1DiamBZ1QxRV_lJMajeKeI0NRFwp13ZJoS70EO1dAPQAadN9zsPYlYSm6LTEE7qhYpTBUgAiiMzo2qNjQk23_t12dBEAwTtVT3/s640/Mini+Fruit+Tart+-+strawberry+topping.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Decorated with half-strawberry</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNnIELhJVM4AUwi6U1ZSzbFVR1dzDHVruthn8XZ-I4CdwbCdYA7vPZ1iSZciHjQC_9V8ObPSqp5c5TUllQyWyGDBwggwrqiQOJm9Xk7mNtPxkwpbg9JCtQGA9xb0KBhFpA_wK71WmWY2N/s1600/Mini+Fruit+Tart+-+single.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNnIELhJVM4AUwi6U1ZSzbFVR1dzDHVruthn8XZ-I4CdwbCdYA7vPZ1iSZciHjQC_9V8ObPSqp5c5TUllQyWyGDBwggwrqiQOJm9Xk7mNtPxkwpbg9JCtQGA9xb0KBhFpA_wK71WmWY2N/s400/Mini+Fruit+Tart+-+single.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Topped with soft fruits</span></td></tr>
</tbody></table>
<span style="font-family: 'Trebuchet MS', sans-serif;">My daughter's kindergarten organized a potluck party to celebrate Teacher's Day. On that morning, she woke-up early, looking forward to bring the mini fruit </span><span style="font-family: 'Trebuchet MS', sans-serif;">tarts to share with everyone. She didn't eat any at home, wanting to bring all and eat together with her friends and teachers. This is the first potluck </span><span style="font-family: 'Trebuchet MS', sans-serif;">party for her.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIaDzXNsZDUBfE9F9zNcTGBrgYxTGIIOjk_IP-fdf3T_iDEdrq1f-E0EAkdBl9Ge0F5hgU4qaNNyfIOgwZbeWx8FPe1vXRqgdj6_IeIO9T5Qy3pBp3jnM9OJtpAw2r3vsNdygeW2_ENWo/s1600/Mini+Fruit+Tart+-+in+large+container.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIaDzXNsZDUBfE9F9zNcTGBrgYxTGIIOjk_IP-fdf3T_iDEdrq1f-E0EAkdBl9Ge0F5hgU4qaNNyfIOgwZbeWx8FPe1vXRqgdj6_IeIO9T5Qy3pBp3jnM9OJtpAw2r3vsNdygeW2_ENWo/s400/Mini+Fruit+Tart+-+in+large+container.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfWGSF-rlWZFE_HqybLOcDGPJ1gXFA6AVAS9xOOCd6RKMoGrc8XNoRhphmwW_rSYPdCLza7GOLSlu5K88t1UI7gRO3gPo7t7HEkPbSNKAgkGVYDC60w6d3O1p5whjcAPRWuZLUGV7Qs6N/s1600/Mini+Fruit+Tart+-+in+small+container.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfWGSF-rlWZFE_HqybLOcDGPJ1gXFA6AVAS9xOOCd6RKMoGrc8XNoRhphmwW_rSYPdCLza7GOLSlu5K88t1UI7gRO3gPo7t7HEkPbSNKAgkGVYDC60w6d3O1p5whjcAPRWuZLUGV7Qs6N/s400/Mini+Fruit+Tart+-+in+small+container.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Handy container... to share with friends</span></td></tr>
</tbody></table>
<span style="font-family: 'Trebuchet MS', sans-serif;">... but when I picked her in the evening, I only found out that she didn't get to eat any. Today, I made some especially for her..going to surprise her when </span><span style="font-family: 'Trebuchet MS', sans-serif;">she come home this evening... </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVVXHLpThswdD7kceWhjZv0hcre0jXuXnAv4F2iNzFcqFV4IIPg_HEvwgyCgjKQNQTzIyLWJExmBQmG52xwyZ1JuP71_rghDqPSbECL9DOIx0ocNPKHHt0BsqTQClcT5THlHfhu-_IYU-/s1600/Mini+Fruit+Tart+-+in+Christmas+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVVXHLpThswdD7kceWhjZv0hcre0jXuXnAv4F2iNzFcqFV4IIPg_HEvwgyCgjKQNQTzIyLWJExmBQmG52xwyZ1JuP71_rghDqPSbECL9DOIx0ocNPKHHt0BsqTQClcT5THlHfhu-_IYU-/s400/Mini+Fruit+Tart+-+in+Christmas+plate.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;">What I Used:</span></i></b><br />
<u><span style="font-family: 'Trebuchet MS', sans-serif;">Tart Base</span></u><br />
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">200g Butter </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">330 - 350g All Purpose Flour </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 no Egg (whole) </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1.5 Tbsp Icing Sugar</span></li>
</ul>
<u><span style="font-family: 'Trebuchet MS', sans-serif;">Egg Custard</span></u><br />
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">120g Butter </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">4 no Egg (whole) </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">6 Tbsp Plain Water </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">60g Castor Sugar </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1tsp Vanilla Essence</span></li>
</ul>
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;">How I did:</span></i></b><br />
<u><span style="font-family: 'Trebuchet MS', sans-serif;">Tart Base</span></u><br />
<ol>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Leave butter at room temperature in a bowl, sieve in flour and icing sugar. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Lightly stir egg in a separate bowl and add into the mixture. Mix until combine, a dough form. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Press the tart dough into tart mould and bake at 180 degree C. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Leave to cool down and store in an air-tight container.</span></li>
</ol>
<u><span style="font-family: 'Trebuchet MS', sans-serif;"></span></u><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY31uH517AkbBsanUSq6XjHTIrhTmxuYCrpZbRbDRwxQmcD5DiW3AyMZq-fjTU25Lazx29TZTKelEshZ4-xPEYVHyNBjipPYY51-5n4ZdbphrWqBZy3HkgzpuKcDiEmcQ8-xfWh3uX2vgD/s1600/Mini+Fruit+Tart+-+tart+shell.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY31uH517AkbBsanUSq6XjHTIrhTmxuYCrpZbRbDRwxQmcD5DiW3AyMZq-fjTU25Lazx29TZTKelEshZ4-xPEYVHyNBjipPYY51-5n4ZdbphrWqBZy3HkgzpuKcDiEmcQ8-xfWh3uX2vgD/s320/Mini+Fruit+Tart+-+tart+shell.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tart Shell</td></tr>
</tbody></table>
<u><span style="font-family: 'Trebuchet MS', sans-serif;">
</span></u><br />
<div>
<u><span style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="font-family: 'Trebuchet MS', sans-serif;"></span></u></span></u><br />
<div style="display: inline !important;">
<u><span style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="font-family: 'Trebuchet MS', sans-serif;"></span></u></span></u></span></u><br />
<div style="display: inline !important;">
<u><span style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="font-family: 'Trebuchet MS', sans-serif;"></span></u></span></u></span></u></span></u><br />
<div style="display: inline !important;">
<u><span style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="font-family: 'Trebuchet MS', sans-serif;">Egg Custard</span></u></span></u></span></u></span></u></div>
<u><span style="font-family: 'Trebuchet MS', sans-serif;"><u><span style="font-family: 'Trebuchet MS', sans-serif;">
</span></u></span></u></div>
<u><span style="font-family: 'Trebuchet MS', sans-serif;">
</span></u></div>
</div>
<ol>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add butter, castor sugar and vanilla essence into a bowl. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Lightly mix egg and plain water together in a separate bowl and pour into the butter mixture bowl. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Prepare a water-bath over medium heat, cook the custard mixture on water-bath. Stir with whisk from time to time until mixture is thick (similar to "kaya" texture). </span></li>
</ol>
<u><span style="font-family: 'Trebuchet MS', sans-serif;">To serve</span></u><br />
<ol>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Scoop egg custard into tart shell and decorate with fruits.</span></li>
</ol>
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;">Points to hightlight:</span></i></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Scoop egg custard into the tart shell only before serving, to keep the crispy texture of tart shell. Best to serve with soft fruits, such as kiwi, strawberry, blueberry, canned peach, mango, grape, orange, etc.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Specially thanks to Ying Yin's Antie Hooi Sian @ <a href="http://www.yong-hobby.blogspot.com/">www.yong-hobby.blogspot.com</a> for sharing this wonderful recipe.</span>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-59681193447902902352012-05-18T18:38:00.003+08:002012-05-18T18:38:44.024+08:00Family Weekend Excursion to Teluk Intan (Teluk Anson), Perak<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">My husband was
invited to attend a wedding dinner in Teluk Intan last Saturday. He looked forward to meet up with
old friends and celebrate the auspicious occasion. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">We took this
opportunity to travel with the whole family, my two kids and sister. As the distance between Juru Tol and Teluk Intan is approximately 228 km, we
certainly need to stay a night in Teluk Intan.
Otherwise, it would be tiring to return on that evening after the
dinner. The bride groom recommended us
home-stay instead of hotel. </span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">The whole family
started the journey at about 16:00 (this is the earliest we can made it!) and arrived in Teluk Intan at around 19:15.
While travelling along the highway, there was intermittent rain especially
before reaching Ipoh. My two kids were
corporative, sit quietly along the journey. In fact, they enjoyed travelling and were
looking forward to this trip especially my elder daughter. </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XjjQ9-Gr1RzHgtXOQ63f94xyqwNqxYYrRYIiy1htmNep_2sStQMibaxtKZONrlFrlozScHNQTLYBk8xLdMdQecNgOL3hreaOqvxVmF3Fl7PikVDgDqE_vy6xjP_lxiPb46Pr7fqbVjOT/s1600/Teluk+Intan+-+front+porch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XjjQ9-Gr1RzHgtXOQ63f94xyqwNqxYYrRYIiy1htmNep_2sStQMibaxtKZONrlFrlozScHNQTLYBk8xLdMdQecNgOL3hreaOqvxVmF3Fl7PikVDgDqE_vy6xjP_lxiPb46Pr7fqbVjOT/s400/Teluk+Intan+-+front+porch.jpg" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Upon arriving in
Teluk Intan, we tried to locate the location of home-stay from the map given to
us but we failed to locate the place and our calls to the home-stay place were
not answered. At last, my husband had to
call the groom (we tried not to disturbed him, at first) for help and he sent
another friend over to guide us to the home-stay place which located near the
crossroad of Jalan Changkat Jong and Jalan Sultan Abdullah. The name of the home-stay place is <b>TNT Novelty
House</b>. </span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYLDvUeW1t6xPUM-CqJ1bcIzTLDHRbxaQtWiLfvhuAJTZUwv-BFEccfufIpcyvpa20NJhRMmGqA1r7xqdn4DaiNWg9yFOFHTqHPwvg2ggjpbjlJsL2Uy6raC-awlScMo4mWHyen7H_7D4/s1600/Teluk+Intan+-+front+window.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYLDvUeW1t6xPUM-CqJ1bcIzTLDHRbxaQtWiLfvhuAJTZUwv-BFEccfufIpcyvpa20NJhRMmGqA1r7xqdn4DaiNWg9yFOFHTqHPwvg2ggjpbjlJsL2Uy6raC-awlScMo4mWHyen7H_7D4/s320/Teluk+Intan+-+front+window.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">TNT Novelty House - front window</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">We quickly unload our belongings upon arriving, as my husband has to
leave for the dinner. As he left
in a haste to attend the wedding dinner with his car, we couldn’t go out to
have our dinner. Unfortunately, the
place we stayed, does not sell food but we did bring along some bread, snacks and drinks...</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fXV0Fo4lNlbG7mOxVl9cQzJ5UNROYFpiRNn8nUeGrRQCyNZob0deaJjJSBK7CrPxG6I5iWhUJei5NUEI799yD8z6LaVuZl8r00FkRCyypfQ2s5k5l57bJJD42KdsEGVLb0JTv7B4MLsL/s1600/Teluk+Intan+-+YY+just+wake-up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fXV0Fo4lNlbG7mOxVl9cQzJ5UNROYFpiRNn8nUeGrRQCyNZob0deaJjJSBK7CrPxG6I5iWhUJei5NUEI799yD8z6LaVuZl8r00FkRCyypfQ2s5k5l57bJJD42KdsEGVLb0JTv7B4MLsL/s400/Teluk+Intan+-+YY+just+wake-up.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">TNT - room wall</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">My younger
daughter couldn’t sleep well due to unfamiliar surroundings and she had to wait
for daddy to come back from dinner before she could sleep. We check-in to a family room with one
queen-size bed and single bed in one room and two single beds in separate
chamber. </span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8syhTFYQXqmQ7adeWvE2hvz_YwiH0ViCWNIrxd09cbRdr3uozfXo7prCHBLabmrX6m1Ujajkkcv4KtG7E6tXG41HU2FujzOvuPaZHNpRxir1VrNj1iAbTQwGnpcWuYkcWwYlXhieybzkG/s1600/Teluk+Intan+-+Wooden+Bed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8syhTFYQXqmQ7adeWvE2hvz_YwiH0ViCWNIrxd09cbRdr3uozfXo7prCHBLabmrX6m1Ujajkkcv4KtG7E6tXG41HU2FujzOvuPaZHNpRxir1VrNj1iAbTQwGnpcWuYkcWwYlXhieybzkG/s400/Teluk+Intan+-+Wooden+Bed.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">TNT - single wooden bed</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Room furnishing is simple and
we liked the bed wooden frame so much, which is made from solid wood.</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCQ9thV1MeED7GCi9jk5_dhyf5nbPWdlz39srR4pBu67BThwT4iQjUpNlN6H5ex-usXFSxJ5FRiuRjnObchqIaJp0sDlTWdbPj_oVbtxuHyO2ij8G8083X_ot-6D5Co6f4sC6yXEwzZ62/s1600/Teluk+Intan+-+Room+mirror.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCQ9thV1MeED7GCi9jk5_dhyf5nbPWdlz39srR4pBu67BThwT4iQjUpNlN6H5ex-usXFSxJ5FRiuRjnObchqIaJp0sDlTWdbPj_oVbtxuHyO2ij8G8083X_ot-6D5Co6f4sC6yXEwzZ62/s400/Teluk+Intan+-+Room+mirror.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">TNT - wall design & mirror</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">TNT Novelty House provides ample space for
guest to sit in their living hall furnished with wooden chairs, reading tables,
dining place, games corner, water fountain, TV room and laundry area. Its a place worth a visit to explore the beauty of wood work!</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiE3tc53MtHSuQ4hoUulCuEBBFJiB-QBifWRybJ6bQiQhuJN5prpwoyk_s7OcRN2kUhQMVXFTzOYV02cuQeCTs2kk6ZjKAIIZxXqAYOwATdgfmj3pD20Jqy_C7xquz3aQq9N1_kLQXUUZ/s1600/Teluk+Intan+-+lobby+living+area.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiE3tc53MtHSuQ4hoUulCuEBBFJiB-QBifWRybJ6bQiQhuJN5prpwoyk_s7OcRN2kUhQMVXFTzOYV02cuQeCTs2kk6ZjKAIIZxXqAYOwATdgfmj3pD20Jqy_C7xquz3aQq9N1_kLQXUUZ/s400/Teluk+Intan+-+lobby+living+area.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">TNT - Living Area</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Drinking
water, water pitcher and other kitchen utensils are provided for guest. </span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPExsdLa1qb6FoeWiRrIbUSnLIuOLfZzxMaJhOPK53LuY-6vGmcZekhzxOlX6B65Pl_pG0JOK01awenRNAcpMHGKpLp8PLwbbAKAiniMp13JgWFNwLu8gB8hWcq16HNv59f5U8lE8QgjOU/s1600/Teluk+Intan+-+lobby.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPExsdLa1qb6FoeWiRrIbUSnLIuOLfZzxMaJhOPK53LuY-6vGmcZekhzxOlX6B65Pl_pG0JOK01awenRNAcpMHGKpLp8PLwbbAKAiniMp13JgWFNwLu8gB8hWcq16HNv59f5U8lE8QgjOU/s400/Teluk+Intan+-+lobby.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">TNT - Living Area</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVqq29XHhLijdr7vSqa-HJbXCunmLaf6GzbQcvQio_E0MEXzuQWt_rS1EsT4soZq-1Ajx49PjdtE3sWGo6__r26bGj4RRdyQmLnCFFWzS2nmEHqFczhg1JsgtT0kaCZ9TummbHEgR8kCf/s1600/Teluk+Intan+-+lobby+pots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVqq29XHhLijdr7vSqa-HJbXCunmLaf6GzbQcvQio_E0MEXzuQWt_rS1EsT4soZq-1Ajx49PjdtE3sWGo6__r26bGj4RRdyQmLnCFFWzS2nmEHqFczhg1JsgtT0kaCZ9TummbHEgR8kCf/s400/Teluk+Intan+-+lobby+pots.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">The rental is only RM60/night for an air
conditioned room with attach bathroom. We
could park our car in the porch and there is a care taker looking after this
place in the evening. The
house-owner also stay-in. I consider
this place safe, quiet, clean, simple and economical for budget traveller. In fact, it is very clean!</span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQErv5lRay4wrAhPTazwkRQtISaW3lCbPLink-kYyxiBUUM4gXDFgdo7inLWFzCB0zZGfgamSe4DXhXsjVAtzzycJgVsfMS-dFMNul4GNk5UGmXtkwlVJLMjhCdIRb3Z6iRL1HgddH9ook/s1600/Teluk+Intan+-+lobby+carrier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQErv5lRay4wrAhPTazwkRQtISaW3lCbPLink-kYyxiBUUM4gXDFgdo7inLWFzCB0zZGfgamSe4DXhXsjVAtzzycJgVsfMS-dFMNul4GNk5UGmXtkwlVJLMjhCdIRb3Z6iRL1HgddH9ook/s320/Teluk+Intan+-+lobby+carrier.jpg" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaftqhVH4EnNHmsVEdxiGSPglzFuilOxDaqbfTv0pv4plIwcf50aCvkl-XZOYC5Uiq3GsWbHV1HSWrtYqlkORcXVau9LGmzFTy3Lahpoz9EE9pahNRveQr_L3sHKhkBoRYSEEk5QucbPFO/s1600/Teluk+Intan+-+lobby+game+area.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaftqhVH4EnNHmsVEdxiGSPglzFuilOxDaqbfTv0pv4plIwcf50aCvkl-XZOYC5Uiq3GsWbHV1HSWrtYqlkORcXVau9LGmzFTy3Lahpoz9EE9pahNRveQr_L3sHKhkBoRYSEEk5QucbPFO/s320/Teluk+Intan+-+lobby+game+area.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">TNT - games corner</span></td></tr>
</tbody></table>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Since the
home-stay is located within the town of Teluk Intan, access to amenities such
as banks, petrol kiosk, restaurants and shopping mall is easy.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><br /></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIgT_1tOHz91Zcfnn5s1-27Hk0bqlD09M0sgJRRItci0G0nuk5k8zRWRb3Y9TarQDRsgpyNLNipOZiuqpu0Vtwma4bc2nSYG-6lqRUswE1HqZC-Pg6M64S8F7B4C8RHOx03BrGgRGEdUF/s1600/Teluk+Intan+-+chee+cheong+fun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIgT_1tOHz91Zcfnn5s1-27Hk0bqlD09M0sgJRRItci0G0nuk5k8zRWRb3Y9TarQDRsgpyNLNipOZiuqpu0Vtwma4bc2nSYG-6lqRUswE1HqZC-Pg6M64S8F7B4C8RHOx03BrGgRGEdUF/s400/Teluk+Intan+-+chee+cheong+fun.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Teluk Intan Chee Cheong Fun</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">The next morning,
we have to pack our belongings and head to the town to search for a small shop
selling “Chee Cheong Fun”, which is located before Pooi Yong School in a road
connecting Jalan Pasar and Jalan Pasir Bedemar. It was not easy to locate this shop, as the
sign board was hidden. In fact, when we
arrived at 9:45am, the shop was about to close but fortunately take-away is
still available and I bought four packets. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br /><span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">The Teluk Intan “Chee Cheong Fun” is not the same as the usual one sold
in Penang. It is rolled-up with meat
mixture fillings and served with pickled green chilli. I still love the conventional Penang “Chee
Cheong Fun” served with sweet sauce, prawn paste, and sprinkled with sesame
seeds, but this is something different to me and it taste different from the
conventional “Chee Cheong Fun”... </span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynN2tR4UOpRu3uMUCzSE-07w4sFO4fjsA2W1KMmC1O12pAoba_ow4datwcIXQPCH9Q_Mc7ePUPR4ipZZIbL81Y9RtwEPkReaawp_qsX1zP920e8VfB7b2b-auutgtOJjSF17fk4sQCIeP/s1600/Teluk+Intan+-+leaning+tower.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynN2tR4UOpRu3uMUCzSE-07w4sFO4fjsA2W1KMmC1O12pAoba_ow4datwcIXQPCH9Q_Mc7ePUPR4ipZZIbL81Y9RtwEPkReaawp_qsX1zP920e8VfB7b2b-auutgtOJjSF17fk4sQCIeP/s400/Teluk+Intan+-+leaning+tower.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Teluk Intan Leaning Tower</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">Before leaving Teluk Intan, the whole
family had a simple breakfast and then visited the Teluk Intan Leaning Tower
(Tilting Tower), the famous landmark. The leaning tower of Teluk Intan is the Malaysia equivalent
of the world famous Leaning Tower of Pisa in Italy. It is located in the centre of the town. The tower is slanted leftward. It is 25.5 metres tall and from outside, it
looks like a 8 storey building. The
tower is located in the center of a square surrounded by Jalan Pasar, Jalan
Selat, Jalan Bandar and Jalan Ah Cheong. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_ejWe333wssDLv_RXFthjLqGDVhw0H5r9Bqo-rCXhc9DkoDCD64n0IfvOJP4mECBOraaj2FgVbuwVhApxiwTqVEDnVhnCzOCg4StcwpV-sH40-dkgbd6kgY8fw6xveD2WXJ7yne50FB8/s1600/Teluk+Intan+-+Leaning+tower+intro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_ejWe333wssDLv_RXFthjLqGDVhw0H5r9Bqo-rCXhc9DkoDCD64n0IfvOJP4mECBOraaj2FgVbuwVhApxiwTqVEDnVhnCzOCg4StcwpV-sH40-dkgbd6kgY8fw6xveD2WXJ7yne50FB8/s400/Teluk+Intan+-+Leaning+tower+intro.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Background Leaning Tower</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">We did not walk around the tower as there were
crowded with people due to Sunday bazaar held around the leaning tower.</span></div>
<div style="text-align: justify;">
<span lang="EN-MY" style="font-size: 11pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN-MY" style="font-size: 11pt;">The whole family left for
Bidor, the next town before returning to Penang. Bidor is 42 kilometres away from Teluk Intan. This town</span><span lang="EN" style="font-size: 11pt;"> is mainly an industrial area. When
one travels north of Bidor, one will see miles and miles of plantation on both
side of the trunk road covered with lush greenery, fruit orchards, oil palm and
rubber plantations.<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN" style="font-size: 11pt;"><br /></span></span></div>
<div style="text-align: justify;">
<span lang="EN" style="font-size: 11pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Before the advent of North-South
Expressway, travelers had no choice but to pass through this town through the
federal trunk road. As this town is
famous for its variety of food, travelers frequently choose to stop-by at one
of the eateries before continuing their journey<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span lang="EN" style="font-size: 11pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicikk_nYOJ9vqR_dsq4iveGas4ia2ZF_zIK-bw9hjpMo-N_ruz3FyV_0mlcZX2FTowD0Frw-SvMs6fM9iWDV8fmg4aJ_V11qcmGyTqAIOEzgknhn9-1NiCK37LBBF-AroaM4NRj99RA-Ls/s1600/Teluk+Intan+-+Biscuit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicikk_nYOJ9vqR_dsq4iveGas4ia2ZF_zIK-bw9hjpMo-N_ruz3FyV_0mlcZX2FTowD0Frw-SvMs6fM9iWDV8fmg4aJ_V11qcmGyTqAIOEzgknhn9-1NiCK37LBBF-AroaM4NRj99RA-Ls/s400/Teluk+Intan+-+Biscuit.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Bidor famous </span> 'Kai Jai Peng' <span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">鸡仔饼</span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span lang="EN" style="font-family: 'Trebuchet MS', sans-serif;">The most famous food in Bidor undoubtedly will be the herbal duck-thigh-noodle
available at one of the eatery that is the famous Pun Chun. The restaurant is
located on the main street. Pun Chun is
also famous for its 'Sat Kai Ma' (Chinese: </span><span style="font-family: 'Trebuchet MS', sans-serif;">萨奇马</span><span lang="EN" style="font-family: 'Trebuchet MS', sans-serif;">)- a type of sweet dessert
and also 'Kai Jai Peng'</span><span style="font-family: 'Trebuchet MS', sans-serif;">(</span><span lang="EN" style="font-family: 'Trebuchet MS', sans-serif;">Chinese</span><span style="font-family: 'Trebuchet MS', sans-serif;">:鸡仔饼</span><span lang="EN" style="font-family: 'Trebuchet MS', sans-serif;">) which is the chicken biscuit. Apart from these, another shop next to it,
selling large curry chicken bun and hand-made animal figurine moon cake. </span><span lang="EN-MY" style="font-family: 'Trebuchet MS', sans-serif;">We bought some of
these delicacies from Bidor for friends, baby sitter, parents and ourselves.</span></div>
<div style="text-align: justify;">
<span lang="EN-MY" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-MY" style="font-size: 11pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">During our last stop to buy two
large curry chicken buns, my sister left behind a packet of mango she bought at
the market, in the shop after buying some moon cakes. She only realized when we entered North-South
Highway. As it was not too far away from
the Bidor town, we went back to the shop and was relieved to find that the shop
owner has kept the mango for us, thanks...<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span lang="EN-MY" style="font-size: 11pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<div style="text-align: justify;">
<span lang="EN-MY" style="font-size: 11pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">As last Sunday was Mother’s
Day, we celebrate it by sharing the large chicken buns with my parents, our
baby sitter and myself. Happy Mothers Day!<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span lang="EN-MY" style="font-size: 11pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfq-9tPkrxOUAQY7fQraiQ8knJ8jzf5gx7kl3GRUFqhILgJEoJgk00bKerntN_Xi5mzu2okz-0vt3pPWPIJpjfWUuQnW3uRqemanLVu2w5EhHtjSB1CeoqyfvsfK2FqaW-2rCjHitz89eL/s1600/Teluk+Intan+-+soursop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfq-9tPkrxOUAQY7fQraiQ8knJ8jzf5gx7kl3GRUFqhILgJEoJgk00bKerntN_Xi5mzu2okz-0vt3pPWPIJpjfWUuQnW3uRqemanLVu2w5EhHtjSB1CeoqyfvsfK2FqaW-2rCjHitz89eL/s400/Teluk+Intan+-+soursop.jpg" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">Besides these,
the other famous produces in Bidor are seedless guava, petai (stink beans),
soursop, mango and durian.</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-MY"><span style="font-family: 'Trebuchet MS', sans-serif;">It was a
pleasant trip for all of us and we are looking forward for next short excursion
with the kids again. </span></span></div>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com2tag:blogger.com,1999:blog-8768825100916892536.post-89447132782907832122012-05-04T21:59:00.000+08:002012-05-05T13:21:45.767+08:00Braised Pork Belly with Salted & Sweetened Preserved Mustard Cabbages<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIB74uZl7doHT7XlrKSVpfiCdKEe-44AQ_qOV3wLbIN_tFQruDdgo-MKu6Is8uQfZbs9CQjQLemocL6oY16p34t0IJaOq2Fpjui633MjjHsa_A0Szxec2_cl2xrfLEcEUQu-nQ6My9M4ym/s1600/Braised+Pork+Belly+w+Sweeted+and+Salted+Preserved+Mustard+Cabbages+-+main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIB74uZl7doHT7XlrKSVpfiCdKEe-44AQ_qOV3wLbIN_tFQruDdgo-MKu6Is8uQfZbs9CQjQLemocL6oY16p34t0IJaOq2Fpjui633MjjHsa_A0Szxec2_cl2xrfLEcEUQu-nQ6My9M4ym/s640/Braised+Pork+Belly+w+Sweeted+and+Salted+Preserved+Mustard+Cabbages+-+main.jpg" width="640" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">I always wanted to prepare this dish... finally I made it! </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Invited my parents and sister over for </span><span style="font-family: 'Trebuchet MS', sans-serif;">dinner. We have only this braised dish and steamed rice on the dinner table, nothing else. A </span><span style="font-family: 'Trebuchet MS', sans-serif;">very down-to-earth dish but at the end of the dinner our guests left with satisfied face. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBcJiTuHjkNrJmuLMhTJjJzOhoF33LEBzpXcIYk5UcMCJr2CxrCtVtBLshpPewycXD6rvGhuCw_M1Ei_ER2WHRLbP9WE3vuruloE5FYCawSyWC17TUOZ3ac6FbDa0cXwP4xl1BuL365JQ/s1600/Braised+Pork+Belly+w+Sweeted+and+Salted+Preserved+Mustard+Cabbages+-+pot+background.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBcJiTuHjkNrJmuLMhTJjJzOhoF33LEBzpXcIYk5UcMCJr2CxrCtVtBLshpPewycXD6rvGhuCw_M1Ei_ER2WHRLbP9WE3vuruloE5FYCawSyWC17TUOZ3ac6FbDa0cXwP4xl1BuL365JQ/s1600/Braised+Pork+Belly+w+Sweeted+and+Salted+Preserved+Mustard+Cabbages+-+pot+background.jpg" /></a></td></tr>
</tbody></table>
<i><u><b><span style="font-family: 'Trebuchet MS', sans-serif;">What I used:</span></b></u></i><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1kg Pork Belly</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">500g Salted Preserved Mustard Cabbage</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">250g Sweeted Preserved Mustard Cabbage</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup Cooking oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 bulb (medium) Garlic (with skin)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1500ml Water</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Seasoning: </i></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp Light Soy Sauce</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp Dark Soy Sauce (for pork belly)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp Oyster Sauce</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp Sugar</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9pgbtDlajz4M4TLrVJahIpPpj0228EJ5SMZcMYaBzzfs5SUvcoLwMvFmr92Tg2jnb-JzvEvFuzUiUtSvOdM_8AVdprl9S29bRW9gP-jWpjvr8SYGS2l0AZ3z1e6iU8HptBfjERS73XBR/s1600/Braised+Pork+Belly+w+Sweeted+and+Salted+Preserved+Mustard+Cabbages+-+steps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9pgbtDlajz4M4TLrVJahIpPpj0228EJ5SMZcMYaBzzfs5SUvcoLwMvFmr92Tg2jnb-JzvEvFuzUiUtSvOdM_8AVdprl9S29bRW9gP-jWpjvr8SYGS2l0AZ3z1e6iU8HptBfjERS73XBR/s400/Braised+Pork+Belly+w+Sweeted+and+Salted+Preserved+Mustard+Cabbages+-+steps.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i><u>How I made:</u></i></b></span><br />
<ol>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Boiled salted preserved mustard cabbage in water for ~ 10 minutes. Pour away salted water and </span><span style="font-family: 'Trebuchet MS', sans-serif;">repeat this process (boiled twice - if necessary), to remove excess salt. Pour away salted water, </span><span style="font-family: 'Trebuchet MS', sans-serif;">rinse, squeezed the mustard cabbage and cut coarsely.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Soaked the sweetened preserved mustard cabbage in water for ~ 30minutes. Pour away water, rinse, squeezed </span><span style="font-family: 'Trebuchet MS', sans-serif;">the mustard cabbage and cut coarsely.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Boiled pork belly in water for ~ 20 minutes. Removed and pat-dry. Marinate with dark soy sauce </span><span style="font-family: 'Trebuchet MS', sans-serif;">evenly.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Deep-fry pork belly in hot oil until golden brown. Dish up and soak into cold water immediately </span><span style="font-family: 'Trebuchet MS', sans-serif;">for ~ 20 minutes.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Heat up cooking oil in pot, saute cloves of garlic with skin until fragrance.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Then pour in water, seasoning, pork belly, salted & sweetened preserved mustard cabbage. Covered and cooked until boiling.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Reduced heat and braised for ~ 1.5 hours or until pork belly is </span><span style="font-family: 'Trebuchet MS', sans-serif;">tender.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Remove pork belly and cut into slices. Continue braise the mustard cabbage until gravy </span><span style="font-family: 'Trebuchet MS', sans-serif;">thickened. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">To serve, place slice pork belly back on mustard cabbage gravy. Serve hot.</span></li>
</ol>
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i><u>Points to hightlight:</u></i></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Highly recommend to use both salted and sweetened preserved mustard cabbage together for this </span><span style="font-family: 'Trebuchet MS', sans-serif;">dish.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">If possible, for braising, used a heavy base pot which comes with matching cover. I used cast-iron pot.</span><br />
<br />bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com2tag:blogger.com,1999:blog-8768825100916892536.post-2624311809871474042012-04-30T14:36:00.000+08:002012-04-30T14:56:58.114+08:00Steamed Moist Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5ewqXqoznuw-RnuSErr2r_PMRsKdOzw-3Yp2ju9tLuwcz0ezC-ySx3zODDdRd_r_SPcJQi2WgWUyApBbmPuk-YiKN2Y6_mbOH-mhic3yHFJ65r2LaxO9z2Rt61xyEsF-XiMsSC5Nqdzl/s1600/YY+Birthday+-+Cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5ewqXqoznuw-RnuSErr2r_PMRsKdOzw-3Yp2ju9tLuwcz0ezC-ySx3zODDdRd_r_SPcJQi2WgWUyApBbmPuk-YiKN2Y6_mbOH-mhic3yHFJ65r2LaxO9z2Rt61xyEsF-XiMsSC5Nqdzl/s400/YY+Birthday+-+Cake+1.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">April is a month with lots of birthday celebrations! Three family members and friends. My daughter is six this year and I have baked (this year steamed) all her six birthday cakes. Hope this will continue as far as I could...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4B7Ba-2Gd6hyphenhyphenLiUJvs3D9I5gGtu9IbahOQ4HCC46jeqoAwrjsqCHa8TPC0HM_yMbcbGqPjb_8eS6mdEEcnXN1a1iUCww3-0DK6hTCuZO4o1_PcVr_KJ-Ox5ZFDS2FMTj4tAmUNXvLCewW/s1600/YY+Birthday+-+Candle+B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4B7Ba-2Gd6hyphenhyphenLiUJvs3D9I5gGtu9IbahOQ4HCC46jeqoAwrjsqCHa8TPC0HM_yMbcbGqPjb_8eS6mdEEcnXN1a1iUCww3-0DK6hTCuZO4o1_PcVr_KJ-Ox5ZFDS2FMTj4tAmUNXvLCewW/s400/YY+Birthday+-+Candle+B.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">She likes the steamed moist chocolate cake so much. This recipe I have is very simple - simple methods (takes ~ 15 minutes preparation time and 45 minutes steaming), simple ingredients, simple equipment (no mixer, no oven required) and low cost... but the result is very rewarding!</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtGbcW37Ch79T5W1Kt98oZMYXjgGaEFxb-M0DfjV_cLj4a-6mBouA9onqJtBJW0em-9shfB5UTSKQVAq67n1DIRPlG4lxDvAG4-xfAt4DqlGh62PHerzakERO4gB6jT471ZzrPht-bZto/s1600/YY+Birthday+-+Cake+w+effect.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtGbcW37Ch79T5W1Kt98oZMYXjgGaEFxb-M0DfjV_cLj4a-6mBouA9onqJtBJW0em-9shfB5UTSKQVAq67n1DIRPlG4lxDvAG4-xfAt4DqlGh62PHerzakERO4gB6jT471ZzrPht-bZto/s400/YY+Birthday+-+Cake+w+effect.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Special thanks to <a href="http://www.yong-hobby.blogspot.com/">yong-hobby</a> for sharing this wonderful method.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2y8WgClzI9FhTihm2_zELsps1bozML_3FyvJvwnuOI6A6Cqck8j8QOMUfsz7xgMJtEKz6WmUBNSfthh-pcN4zdNAxm3xtxJs11D8A9AyHSydKRkjIy6Lz8Uhjz_f63fdg3zpP3KMiPLAG/s1600/YY+Birthday+-+Cake+before+decoration.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2y8WgClzI9FhTihm2_zELsps1bozML_3FyvJvwnuOI6A6Cqck8j8QOMUfsz7xgMJtEKz6WmUBNSfthh-pcN4zdNAxm3xtxJs11D8A9AyHSydKRkjIy6Lz8Uhjz_f63fdg3zpP3KMiPLAG/s400/YY+Birthday+-+Cake+before+decoration.jpg" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /><b><i>What I used</i></b> </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">180g Butter </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">120g Caster Sugar </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">200g Evaporated Milk </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 </span><span style="font-family: 'Trebuchet MS', sans-serif;">Eggs (slightly beaten with fork) </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">100g Plain Flour </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">50g Cocoa Powder </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2tsp Baking Powder </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2tsp Baking Soda </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2tsp Vanilla Extract </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2Tbsp Rum (optional)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>How I do</i></b> </span><br />
<br />
<ol>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Lined and greased a 7 or 8 inches round/square baking tin. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Combine butter, caster sugar, evaporated milk, and vanilla extract in a sauce pan and stir over low heat until sugar is dissolved and butter is melted. Turn off the heat and keep warm. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mixed. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Sift flour, cocoa powder, baking powder, and baking soda into a large mixing bowl, then pour the eggs mixture and rum over the flour and combined well. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Heat up the steamer. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Pour the batter* into the lined baking tin. Cover the top of tin loosely with a piece of aluminium foil. Place the tin into steamer. Cover steamer and steam at medium </span><span style="font-family: 'Trebuchet MS', sans-serif;">heat for 45 minutes. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cool the cake b</span><span style="font-family: 'Trebuchet MS', sans-serif;">efore further decoration.</span></li>
</ol>
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Equipments and tools I used</i></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Steamer, sauce pan, whisk, strainer, aluminium foil (I recycled the aluminium foil from my daughter's soft pack milk powder)</span><br />
<br /><b><i>Points to hightlight:</i></b> </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">*To make a smooth batter, strained before pour into the baking tin. </span>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-75122332021719766122012-04-14T17:19:00.009+08:002012-04-14T17:53:23.850+08:00Steamed Water Chestnut Yam Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHShXGZczEY6X4sPKajUtr5gFDNkhwnFbdz5ut6C0BUt9AltV69IWBI3Vxtr1qd7iH9RLdJuraYi784I-2tSskS2b4NVW_-pTRFxn8oSmyEjuWgVJQFpjPL3EK2Th2-IYF8Xf9ObbHgB8/s1600/Steam+Yam+Cake+-+top.jpg"><img id="BLOGGER_PHOTO_ID_5731187539356261490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHShXGZczEY6X4sPKajUtr5gFDNkhwnFbdz5ut6C0BUt9AltV69IWBI3Vxtr1qd7iH9RLdJuraYi784I-2tSskS2b4NVW_-pTRFxn8oSmyEjuWgVJQFpjPL3EK2Th2-IYF8Xf9ObbHgB8/s400/Steam+Yam+Cake+-+top.jpg" border="0" /></a><span style="font-family:trebuchet ms;">Whenever I see yam in wet market, I can't resist not buying eventhough when I have tight lecturing schedule. <img id="BLOGGER_PHOTO_ID_5731186266071152450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBd7Bma36T-0qRXNs7cqc0bC9Pl6I2pQcK81zbJMmPVg4bugm75JudoEFQYrjdHVGdmdJ0ExUc0T3LTWEmyGE8D2dlbktpgCCOYcLXWfn-dDQft-0qgiiDp7sViZhLE5FZhjrTwVfsbKSv/s400/Steam+Yam+Cake+-+Yam.jpg" border="0" />I remembered having some dried shrimps at home (from Kuala Kurau), hence I chose 3 pieces of medium yam, for Steamed Yam Cake. At the same store, I picked some water chestnut to add different texture to the cake. <img id="BLOGGER_PHOTO_ID_5731184732468248722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZgz4Tzmer-AiueuYZtt_SIcfBOe9XEVVw1E9-K1nMKD9_JmjE4DcEvOeLLdBCE4e0C1ekLamcDTiDmJcOIyJXH0rEBflpKPYNm5TqVKJIaKj7FcRvrg9gi9ZznfFm63GKZ7QhCDwoYhyphenhyphen/s400/Steam+Yam+Cake+-+w+chilli+sauce.jpg" border="0" />Am going to make extra this round. At home, we take yam cake as a meal, both the old and young enjoy it so much! <img id="BLOGGER_PHOTO_ID_5731184579493157042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowrnHYdkKEQLpTKlgH0quwnJem-1YrJKImYf7plVcMyRCn75czEiar9mOTgNtgbWh6MZqyyph_Qsa4CiL9Vmq09azPt7so8V8De6Bp32lR3BcvCPGMxu7a74MCODXrB5KxXaVBOMfKt9q/s400/Steam+Yam+Cake+-+side.jpg" border="0" /><br /><strong><em>Ingredients I used:</em></strong> </span><br /><br /><ul><br /><li><span style="font-family:trebuchet ms;">300g - 400g Yam (peeled, diced) </span></li><br /><li><span style="font-family:trebuchet ms;">50g Dried Shrimp (soaked, blended) </span></li><br /><li><span style="font-family:trebuchet ms;">10 Water Chestnut (peeled, diced) </span></li><br /><li><span style="font-family:trebuchet ms;">~40g Shallot (chopped) </span></li><br /><li><span style="font-family:trebuchet ms;">~20g Garlic (chopped) </span></li><br /><li><span style="font-family:trebuchet ms;">1/2 cup Cooking Oil </span></li></ul><br /><p><span style="font-family:trebuchet ms;"><strong><em>Batter: </em></strong></span></p><br /><ul><br /><li><span style="font-family:trebuchet ms;">300g Rice Flour </span></li><br /><li><span style="font-family:trebuchet ms;">50g Tapioca Flour </span></li><br /><li><span style="font-family:trebuchet ms;">1Tbsp Wheat Starch </span></li><br /><li><span style="font-family:trebuchet ms;">1Lit Water </span></li></ul><br /><p><span style="font-family:Trebuchet MS;"><strong><em>Seasoning:</em></strong> </span></p><br /><ul><br /><li><span style="font-family:Trebuchet MS;">2tsp Salt </span></li><br /><li><span style="font-family:Trebuchet MS;">1Tbsp S</span><span style="font-family:Trebuchet MS;">esame Oil </span></li><br /><li><span style="font-family:Trebuchet MS;">1tsp pepper </span></li><br /><li><span style="font-family:Trebuchet MS;">1/2tsp Five Spice Powder </span></li></ul><br /><p><span style="font-family:Trebuchet MS;"><strong><em>For decoration:</em></strong> </span></p><br /><ul><br /><li><span style="font-family:Trebuchet MS;">80g Fried dried Shrimp (soaked, blended) </span></li><br /><li><span style="font-family:Trebuchet MS;">some Fried Shallot Flakes </span></li><br /><li><span style="font-family:Trebuchet MS;">some Spring Onion (finely cut) </span></li><br /><li><span style="font-family:Trebuchet MS;">some Red Chilli (thinly sliced) </span></li></ul><br /><p><span style="font-family:Trebuchet MS;"><strong><em>Method I used: </em></strong></p><br /><ol><br /><li>Combine batter ingredients, completely mixed well with water and strained. </li><br /><li>Heat up oil to saute dried shrimps over medium high heat until fragrant.</li><br /><li>Add shallot and garlic, stir-fry untill aromatic. </li><br /><li>Add yam, water chestnut and seasoning, stir well. </li><br /><li>Pour in batter, mix well. Stir over low heat until the mixture is thicker, remove from heat. </li><br /><li>Transfer mixture into a greased 9 inches baking tin (square or round), level the surface. </li><br /><li>Steam in a preheated steamer over high heat for 45 minutes. Remove from steamer. Leave to cool in the baking tin. </li><br /><li>Cut into desire size. Serve hot or warm with topping. </li></ol><br /><p><strong><em>Points to hightlight:</em></strong></p><br /><p>I must sprinkle lots of fried shallot flakes on top of cake. Always make extra, everyone in the family love the fried shallot. <img id="BLOGGER_PHOTO_ID_5731184436817655666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXkYJtor-YRn9ZSsdKC48mDIFY4HEtlF4HvS7mIvXhCdK5-DcHVJV4KMLMWEmNma1ifrYHtbem_emotUG_Zy-Z4-3k7yO0asIXareZ-bkLv_JS3zUB59r-W7vHXaWakhEDMtO_VmvgI1m/s400/Steam+Yam+Cake+-+Fried+Shallot.jpg" border="0" /></p><br /><p>Also, to complement the yam cake, eat with chilli sauce and sweet bean paste. </span></p><img id="BLOGGER_PHOTO_ID_5731184874011426162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiC0BUXWKgFvBTFbdTSQYcYR6_qDP1bumDU67S4kDPop-N-giheeoMjs1yWtwdFNuwf6JXQ4M9bHNYLCq9EpGg5MrV02yeGlxS98jQK7CYTmHc8BZToqQoHD9QXnWT5k1OGFXjrnZFKVe/s400/Steam+Yam+Cake+-+w+sweet+bean+paste.jpg" border="0" />bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-7723435410962264572012-03-30T18:28:00.009+08:002012-03-30T19:00:31.458+08:00Countless benefits of yoga of kids<span style="font-family:trebuchet ms;">Childhood is a vibrant time when natural energy and creativity are high, when eyes and minds are open and learning is fun! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCk8W2HDAO2-cGPElmbGX93dVvUKFgEYzs85dwib00egp6PxFgKspRIai17d1nWnK9XHcSSGUFrgQJ9KgcGI83soIun_H9J-b694iZFtl9ztT1pFLHa3_nDwNder0jZBuFMEKb4mOPO3V/s1600/Lotus+Post+-+Chin+Mudra.jpg"><img id="BLOGGER_PHOTO_ID_5725641099307946354" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 147px; CURSOR: hand; HEIGHT: 166px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCk8W2HDAO2-cGPElmbGX93dVvUKFgEYzs85dwib00egp6PxFgKspRIai17d1nWnK9XHcSSGUFrgQJ9KgcGI83soIun_H9J-b694iZFtl9ztT1pFLHa3_nDwNder0jZBuFMEKb4mOPO3V/s400/Lotus+Post+-+Chin+Mudra.jpg" border="0" /></a><br /></span><br /><div><br /><div><br /><div><br /><div><br /><div><br /><div><span style="font-family:trebuchet ms;">This makes it the perfect time for kids to explore and enjoy their bodies, while in touch with how their minds' work and introducing them to the idea of inner self, th<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-UJkZqD93JXGDIQLbdudQsWFQXxTiVS12Ytv1FjQ8dW-_mvIWilKzZG9zzrlXBAJkSAPMU6op12nis_EXgW9r-8eOGWUN4E2YSJOM9Ac_m4NfZnR7KkL4YhhE3IDXSUBizz5gphurK6A/s1600/Triangle+Pose.jpg"><img id="BLOGGER_PHOTO_ID_5725642091347654882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 145px; CURSOR: hand; HEIGHT: 166px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-UJkZqD93JXGDIQLbdudQsWFQXxTiVS12Ytv1FjQ8dW-_mvIWilKzZG9zzrlXBAJkSAPMU6op12nis_EXgW9r-8eOGWUN4E2YSJOM9Ac_m4NfZnR7KkL4YhhE3IDXSUBizz5gphurK6A/s400/Triangle+Pose.jpg" border="0" /></a>e "soul".</span></div><br /><br /><br /><div><span style="font-family:trebuchet ms;">We all have the potential to develop our inner self, and yoga can show us how. Yoga is expressive, and this is what makes it so appealing to the kids.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN691cpuBCOTJxwgqdBEFUKdbkTQf9jnwEle_mt02ehzFyCdm9CVGzwxUHV8b8-UYR_53jgQp-UHXAHnVFH-jj7-WaTmvY-zCzoK81xRcMxd-bina2xR79nVwaDbA5HkMVpznxoT2Tnayf/s1600/Lotus+Post+-+side.jpg"><img id="BLOGGER_PHOTO_ID_5725642970612100594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 136px; CURSOR: hand; HEIGHT: 166px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN691cpuBCOTJxwgqdBEFUKdbkTQf9jnwEle_mt02ehzFyCdm9CVGzwxUHV8b8-UYR_53jgQp-UHXAHnVFH-jj7-WaTmvY-zCzoK81xRcMxd-bina2xR79nVwaDbA5HkMVpznxoT2Tnayf/s400/Lotus+Post+-+side.jpg" border="0" /></a></span></div><br /><br /><div><span style="font-family:trebuchet ms;">There are countless benefits of yoga for kids, but the principal focus is to nurture a strong, healthy body, a calm, contented mind and , with commitment, a sense of inner peace.</span></div><br /><div></div></div></div></div></div></div>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-25308169469602167362012-03-21T15:22:00.007+08:002012-05-05T13:24:50.793+08:00Stewed Minced Pork with Preserved Bean Curd<img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5722252367822464706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqnoUk3HXBs2ToYwYDDl6A90eu0fztoWjQfymXXCEfU7xLPuiZWg4KsCU0ngMQKI8yovsZN92zdfm07MymXoR8QgcX3uIOjor3VOH6zjEUL3uqTAdQdUM6Pgsx6qWMdF4Rqx1TzAlWauD/s400/Stew+Minced+Pork+w+Preserved+Bean+Curd+-+top+view.jpg" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" width="400" /><span style="font-family: 'trebuchet ms';">When my homemade preserved bean curd "matured", I used it in the pork stew. My niece was here for dinner the other day and she doesn't like stew minced pork so much, but this recipe with preserved bean curd, she ask for more!<br />I like this dish simply because it is suitable for the old and young at home. It goes well with a bowl of hot steam rice! Also, its very rewarding especially with homemade preserved bean curd add in to make the taste unique. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5722252583783168754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gTGKwyiS9M-u_XJ3kKHpwLZpnvpy9xx83E7PoyKaNQKYcwrBefUzlznZM-n8DrJj44ahrwiGPF6GQb-tACR44o-tfts-HsKkLHM42-rzb9Uw_pAmSTxs1m9m8rHD4nSr4ungie6kv2_F/s400/Stew+Minced+Pork+w+Preserved+Bean+Curd+-+w+plant.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 400px;" /><i><u>What I used:</u></i></span><br />
<ul>
<li><span style="font-family: 'trebuchet ms';">500g Minced Pork (pork belly)</span></li>
<li><span style="font-family: 'trebuchet ms';">200g Shallot (chopped)</span></li>
<li><span style="font-family: 'trebuchet ms';">100g Garlic (chopped)</span></li>
<li><span style="font-family: 'trebuchet ms';">20g Ginger (chopped)</span></li>
<li><span style="font-family: 'trebuchet ms';">1/2cup Cooking Oil</span></li>
<li><span style="font-family: 'trebuchet ms';">4 pieces Preserved Bean Curd</span></li>
<li><span style="font-family: 'trebuchet ms';">4 nos Chinese Black Mushroom (medium - diced)</span></li>
<li><span style="font-family: 'trebuchet ms';">2 Tbsp "Shao Xing" rice wine</span></li>
<li><span style="font-family: 'trebuchet ms';">700ml Water</span></li>
<li><span style="font-family: 'trebuchet ms';">1 Tbsp Light Soya Sauce</span></li>
<li><span style="font-family: 'trebuchet ms';">1 Tbsp Dark Soya Sauce</span></li>
<li><span style="font-family: 'trebuchet ms';">2 Tbsp Oyster Sauce</span></li>
<li><span style="font-family: 'trebuchet ms';">15g Rock Sugar</span></li>
<li><span style="font-family: 'trebuchet ms';">1 tsp Five Spices Powder</span></li>
</ul>
<span style="font-family: 'trebuchet ms';"><em><u><b>How I cooked:</b></u></em></span><br />
<ol>
<li><span style="font-family: 'trebuchet ms';">Heat up oil, saute chopped shallot, garlic, ginger until fragrant and light golden brown.</span></li>
<li><span style="font-family: 'trebuchet ms';">Add minced pork, preserved bean curd and rice wine. Stir fry over high heat until pork is cooked and combined well with other ingredients.</span></li>
<li><span style="font-family: 'trebuchet ms';">Then, pour in water, add seasoning and bring to boil. Covered, simmer over low heat and stew for ~ 1 hour.</span></li>
</ol>
<span style="font-family: 'trebuchet ms';"><em><strong><u>Points to highlight:</u></strong></em> </span><br />
<span style="font-family: 'trebuchet ms';">I love to add hard-boiled egg while simmering. Stewed eggs is another flavored dish at home. If you like the stew to be sweet, add more rock sugar to desired sweetness. </span>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-4557422401663759632012-03-09T15:17:00.012+08:002012-03-10T20:55:19.166+08:00Homemade Organic Fermented Soya Bean Curd 腐乳<img id="BLOGGER_PHOTO_ID_5717798790413415618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-0VEe_eIOV2abblZPc43L6V8QPWL9XFX-L9KV7wxSp-TYo5ckhEFiTlvXdEIavL5WnAtOMDTMhrThlNw1jkZhC5h-rYPrWSu5kLAHRlxtZBNfZlLwXTHHwuqryte9wJ2crgjw7gD8Y1Y/s400/Preserved+Beancurd+-+Done.jpg" border="0" /><span style="font-family:trebuchet ms;">I always make extra fermented soya bean curd 腐乳 to share with friends. Whenever I have very personal good occassion to celebrate (for myself), I would make fermented bean curd. Such as recently, my daughter can swim across the pool and the coach declared - "She can swim now!"; which took her some time to make it across. </span><br /><br /><div><span style="font-family:trebuchet ms;">To me, fermentation is a living process. Put in feeling while making would effect the process and taste of the entire fermentation process. I would try to be very peace and calm, happy, and think about those friends that I will share the fermented bean curd with. <img id="BLOGGER_PHOTO_ID_5717798344847271586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcgMDd1V5j161NyUs8Vk1vAA_WJ-kpBGMMZU07CQ2q1bMRlmdYku2k4bZEYu7XjafEvDhvYIB4OIqKj2sW75wh48d34d_XO_MgPxm7nlRw23-Ir6IenQQQN-7T3MiIVuWxTh2iYDHBVDz/s400/Preserved+Beancurd+-+Bottle.jpg" border="0" /></span></div><br /><div><span style="font-family:trebuchet ms;">It is a very personal gift, I believe, especially for friends who appreciate fermentation food and process... <img id="BLOGGER_PHOTO_ID_5717796775329337698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOG-74Or_Xb-jKDzWtJFKrRiDsQ98FMT0P-Boi2oOmSflJjUwTKTrxUdzYse1u_K4UTOpqVFMoo4hKgW_ackEAcfknj10f07Px961o0-6cTB3QsAM9chk464egVl4DieTbWTgfAa2S4zg/s400/Preserved+Beancurd+-+Done+w+water+drops.jpg" border="0" /></span></div><br /><div><span style="font-family:trebuchet ms;">We know humans have been consuming fermented foods for many thousand years and fermentation is the oldest known form of food biotechnology. It provides a means for producing safe and well preserved foods. </span></div><br /><div><span style="font-family:trebuchet ms;">Especially in Asia, where soya has been a dietary staple for thousands of years, the traditional fermented soya foods are considered to have health promoting benefits. <img id="BLOGGER_PHOTO_ID_5717798214075829282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiF-dPF4YTHP3Nh5FQjrynVUlWVWjA7K-tEs0vOmILE3vhySW-OTHnlMZeeyYP4OgSxVeGD5JTD7MAsH1unZrxb7uIvDixsS80g7MgHjlsj1qYlQ3GojgJtJaPyk_xyjLqQe3lFkZABer/s400/Preserved+Beancurd+-+After+Pickled.jpg" border="0" />Through research, it is believed that consuming moderate amount of fermented soya products in the Asian populations play an important role in overall disease prevention and enhancement of well-being. Although researchers have not been able to identify all the responsible components in soya, it is increasingly recognized that fermented soya protein products such as fermented soya bean curd, miso, natto, tempeh (Indonesian), soy sauces, fermented soy milk and beverages have enhanced nutritive bioavailability while promoting heart and bone health, as well as alleviating menopausal symptoms. I hope the traditional fermented soya foods would become popular soon and more research would be done to proof its health benefits.</span></div><br /><div><span style="font-family:trebuchet ms;">Ingredients I used: </span></div><br /><ul><br /><li><span style="font-family:trebuchet ms;">8 pieces Orgaic Soya Bean Curd </span></li><br /><li><span style="font-family:trebuchet ms;">~ 750g Organic Miso Paste Sea Salt </span></li></ul><br /><p><span style="font-family:trebuchet ms;">Tools I needed: </span><br /></p><br /><ul><br /><li><span style="font-family:trebuchet ms;">Cleaned & dried chopping board, knife, plate, cloth, chopstick, spoon, and glass bottle</span></li></ul><br /><p><span style="font-family:trebuchet ms;">How I do:<img id="BLOGGER_PHOTO_ID_5717798632172908050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mOQK8vNIv4BboJ0xk_rrZmc0oNjOLAP4HB__batRxl5vR-HoN2kIgQOeD_zObwPVBrHa0iuK_SHGSp4BnPdHkvtAsB9SFDGiQRmIpZGSrh9-5mtUClAjXcH7uIGLgb7tmu6D554uzyd0/s400/Preserved+Beancurd+-+Cut+pieces.jpg" border="0" /></span></p><br /><ol><br /><li><span style="font-family:trebuchet ms;">Cut soya bean curd in smaller pieces. <img id="BLOGGER_PHOTO_ID_5717799119608167650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvC6MswpAtN_naifF95Nx-kUn3Du-qybY7ol8BypvZMS6FwcC0iQcB5gJyroLwbce8Ug1Yrnom3sfZwK9j9hOjTGDBVQ7xlVTruDoe4VJ8j7IfhEomh8vncncTaVQmOfNuqr0ncqP-dm5/s400/Preserved+Beancurd+-+Salt+Pickled+1.jpg" border="0" /></span></li><br /><li><span style="font-family:trebuchet ms;">Place bean curd on dry plate and sprinkle sea salt on bean curd surface evenly. This is to absorb water content in the bean curd. The entire excreting process takes about 4 - 6 hours, depending on the humidity condition. <img id="BLOGGER_PHOTO_ID_5717798958027279026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKEpB_Dg2h9nSUZsDR-SjW1VrjQBsymQyj1Ah558HLt2T7e7ZQkyV7crtQhCf101tQ0xfSIHKYzWjB0Qjxqple_UYUXGfEEEoQsJBfJXcxdXYM-dm5XhC1XANbxWa_Z8DQBfJ1GYGXerC/s400/Preserved+Beancurd+-+Salt+Pickled.jpg" border="0" /></span></li><br /><li><span style="font-family:trebuchet ms;">Pour away the excretion (water). <img id="BLOGGER_PHOTO_ID_5717798472923296146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AKCw6PpgMM9HXXpqINCReAXFw0RXv91taGpqSXmOYLHXcLgT6XfH3jZ5A-QeeR7d2Huwn2M_ebBp1yh3tBy1HF_LT8v3v6REtCC_PCnE8aplqe-m6aXIe_b35NsP3jbOuePIhfzP0SVQ/s400/Preserved+Beancurd+-+Combine+Steps.jpg" border="0" /></span></li><br /><li><span style="font-family:trebuchet ms;">Use clean cloth to wipe away the leftover salt and press the bean curd lightly to absorb water as much as possible. Line a thin layer of miso paste at the bottom of the glass bottle, place the dried bean curd on the miso paste. Then, scoop another layer of miso paste all over the 1st layer bean curd. Repeat the process until the last layer (cover the last layer with miso paste). </span></li><br /><li><span style="font-family:trebuchet ms;">Cover the glass bottle and store at cool place. Open the cover everyday or when necessary to release "fermentation gas". The bean curd would be completely mature in ~ 2 weeks time.</span></li></ol><br /><p><span style="font-family:trebuchet ms;">Points to highlight:I sprinkle more sea salt on bean curd surface when notice the salt became wet and looks watery. Do not use air-tight container, as the "fermentation gas" needs to be released.</p></span>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com6tag:blogger.com,1999:blog-8768825100916892536.post-39827971095326176432012-02-24T18:29:00.024+08:002012-02-27T21:37:12.580+08:00Spring Garden Restaurant - Sungai Lembu<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFusLesNjTK4mM6UAC6hoX7VD2LUVIEowCe4t2U61ARtCa6Jn71UWI6k-7YutKIhxfr49Woe0nAKyuJqqOs5HrsS5ZDG60-GZmYkzd6c9DlmOmV8UyoTbhfSWqcvFBstxRKI27IlarXIS/s1600/Spring+Garden+Front.jpg"><img id="BLOGGER_PHOTO_ID_5713766218750061410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFusLesNjTK4mM6UAC6hoX7VD2LUVIEowCe4t2U61ARtCa6Jn71UWI6k-7YutKIhxfr49Woe0nAKyuJqqOs5HrsS5ZDG60-GZmYkzd6c9DlmOmV8UyoTbhfSWqcvFBstxRKI27IlarXIS/s400/Spring+Garden+Front.jpg" border="0" /></a><br /><br /><div><br /><div><br /><div><br /><div><br /><div><br /><div><br /><div><img id="BLOGGER_PHOTO_ID_5712648276340561506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRxkwxQXsjT1gOOZQePD-OJdbCLyA-EKWU0rJk0Kqm7gINp5YE4EFNgks1fl6H8kk9DyaGhYRaujwZcYGkF0LtW3E_YY33-QNwhFSdRVDor4u5WGm55qTQ9vZtSNFuC3QBuuGZRN8HfT8/s400/Spring+Garden+-+Gathering.jpg" border="0" /><span style="font-family:trebuchet ms;">To celebrate my old and best friend's birthday, we (high schoolmate) met at Spring Garden Restaurant for late lunch. <img id="BLOGGER_PHOTO_ID_5713763747134903010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKP80QQgnpn6Vw9xwnfE1bHWbBziWgLFEF0mozzlyDsW5x3NhAPnMMFeFPqUjMPHjvRrUnpENZtK02iJDSBJqlKInt0tTrzK8r51_bjznkMPgW9hyphenhyphenIUzideoTvuao7ydmLrMjB_5wOG_QP/s400/Spring+Garden+-+Setting+Area.jpg" border="0" />The restaurant is located in the middle of an oil palm plantation. We travel from Bukit Mertajam via Jalan Kulim and after passing the junction to Machang Bubuk town, we keep driving and turn left to Jalan Mengkuang at the junction to Sungai Lembu. Drive for about two kilometers from the junction, you'll see a huge sign board on your left. Turn left and drive all the way up to the restaurant. The gravel path leading to the restaurant is narrow and we have to drive slow. As we approach the restaurant, we can see several huts, fruit trees, bamboo and flowers. It was dizzling and the whole area is cool and quiet. I like the surrounding... full of green, no air-conditional, cool air (even during the sunny day). One unique character of this restaurant - the owner insisted no wall, no door, and no window concept. Guest can enjoy good food amidst natural surrounding. Food and beverage price here very reasonable.<img id="BLOGGER_PHOTO_ID_5712649894915768802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTPcE8_arrvQ_ZxySh5STcclS3hXsTWSr1zm3ShW5Fyal59eGLnPpnzcn1sYV-WL3UTfUJsT4bmzAMcd1_2611m9TEGEHGaPL-q1yvFLtSzqNbEgXHJGG3XTohhgPywBKtnc_BpsQXLRY/s400/Spring+Garden+-+Tea.jpg" border="0" /></span> </div><br /><div></div><br /><div><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5712650230711656002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjTB3o3fDSnDyFDHQ1hBwxq3wIl-QcQOnccmJ3BYLTHnc2k_XiBOewSMmsM2khXhmkyOPEBS-dMEQJzN1Y5TzdvEOS91BIB3g0k44Vs3DHpEPcck7BO-yGd5Aitjpe3eTkxo_b1ehMY3R/s400/Spring+Garden+-+Tea+Serving.jpg" border="0" /></span><span style="font-family:Trebuchet MS;"><img id="BLOGGER_PHOTO_ID_5713764392834420578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNzahVnW8t52ixUxPbGi8-Q3S7DPaU0sBWbp0_RBFOIYpMCzsqrQdw4jLDkyMWQ42I9C1AvwiGoXWfw0qMR09eC3IMu-Pe6ZEHUzpiy4vaESMfupW9U2dGGfSy-QqTHaZmJyO2pHANDKr/s400/Spring+Garden+-+Collection+Display.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5713764253345520994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWKDdX5u6KcjQx6qDapdWojpMnIS65Fd_368KQ91ono45a2HmYNyEvOon3tC0H-WKZ0QAl7zPw1PqL9DPyds4BP-OvWJz45EgcdFalj3RTjp77QVH04cr4jsdTW68_4mBEdBVwGTgS1-X/s400/Spring+Garden+-+Collection+Display+2.jpg" border="0" />The owner has experienced in running tea house; thus, quality of tea served here is pleasant to drink and tea drinking tools are complete. Its heavenly to drink tea with the surrounding - bamboo tree, cool air, bird singing, display of tea tools, and other clay collections. </span><span style="font-family:Trebuchet MS;"><img id="BLOGGER_PHOTO_ID_5712649727438382978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvJNlAF54Dt5KNOojNV8ue6YmuGw1zNHqeoNBWvajDDK93Bc0GPAKjP-4ccT6tJpiG6LiUKKyEOFVH3B2PVvRtFXIs8qWVQAu1zNrHARWazSOCTbh0wM1jBwxVbAfY4cIH2GfCL_X8xdQ/s400/Spring+Garden+-+Stew+Herbal+Chicken+1.jpg" border="0" /></span> <span style="font-family:trebuchet ms;">House Specialty - Claypot Herbal Chicken</span><br /></div><img id="BLOGGER_PHOTO_ID_5713765179018699986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7k444-6h8_WBZc0ZvZ2IJTGgMnMPR1rOXz6YPBdIkx3IoIHG2NSIJEKmDl86oUu4HdaoCMJqzEvUluwldYhq_NkkV2o6lkqt7P1hyphenhyphenvJtOZFGZZ41gwZZLQpIm4y_1zBvwDmAaYmaLji3F/s400/Spring+Garden+-+Salted+Pork.jpg" border="0" /><span style="font-family:Trebuchet MS;">Combination Plate - Salted & Deep-Fried Pork</span></div><br /><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5713768808289003314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsuSWS5zk5yGHAyTv7bESuSkupRxq7OpxseSpA0o3yVHPGtGtwS11dO-4K5BJOLYkl2qMcdQf7EhLN3qwuntExsm9NyCy77dcPBI63O6Aih3eA56HRv6PLbMmXYdIKtHPwYGQJeDAKUii/s400/Spring+Garden+-+Fried+Mushroom+w+wheatoat.jpg" border="0" />Fried Mushroom with Cereal Flake<br /></span><br /><div></div><br /><br /><div><span style="font-family:Trebuchet MS;"><img id="BLOGGER_PHOTO_ID_5712648544510794770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjo3GbdA1KA_CW2dWXnV61Xm1BWWC4BQ0fmBV9ZTAYo0-IboXhdRYCFi6ND3u_Zc4Z-BtYsXa_RZFlbn2PPqZIZu3ZL0xNKPYpmrfPqA6QdCADvBIuy7p51QgDC7UrjnrE3PzAPSXyp1Y/s400/Spring+Garden+-+House+Speciaty+Homemade+Toufu.jpg" border="0" /></span> <span style="font-family:Trebuchet MS;">House Specialty - Homemade Toufu<img id="BLOGGER_PHOTO_ID_5712649005270326066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GYUIKPnBbPaNz214YQCiR0wOo8W9PMaKnsv_-evfOmsLTwCs4TUYFsxveri7_pd21D0t457UywLEN9-XZVTtl5yd1GuZfzLzJUMwYMwtpf-AWOslCqyred-SArZ5ht3kgNBtDc-pFh19/s400/Spring+Garden+-+Omelete.jpg" border="0" /></span><span style="font-family:Trebuchet MS;">House Specialty - Daun Kaduk Omelette</span></div><br /><div><br /><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5713764088979090386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRO3Vt87vkfS5wDM6Ml8MKmrmSIjuWJOXh_18AAFQpIMeXSXMLBJIkEOsk9puG3btcgQ0t5sVDQw1_3dvAbl7mKeLdxJC-e_NA1CUau1UkPexcxthzIwyucUpEwwceACvJJygw6sTa-uJ/s400/Spring+Garden+-+Fried+Fish+Hong+Kong+Style.jpg" border="0" />Deep-Fried Fish - Hong Kong Style (with soya souce)<br /><br /></span><br /><div><span style="font-family:Trebuchet MS;">Suggest to make reservation, especially on Sunday and public holiday.</span></div><br /><div><span style="font-family:Trebuchet MS;"><strong><em>Address:</em></strong></span></div><br /><div><span style="font-family:Trebuchet MS;">Lot 2284, Jalan Mengkuang, </span><span style="font-family:Trebuchet MS;">Sungai Lembu, </span><span style="font-family:Trebuchet MS;">14000 Bukit Mertajam, Penang</span></div><br /><div><span style="font-family:Trebuchet MS;">Tel #: 012 - 442 3774</span></div><br /><div><span style="font-family:Trebuchet MS;">Business Hour: 12 noon - 10pm (Wed closed)</span></div></div></div></div></div></div></div></div>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com2tag:blogger.com,1999:blog-8768825100916892536.post-2941457353095825102012-01-31T17:07:00.009+08:002012-01-31T19:18:41.448+08:00Water Chestnut Jelly<img id="BLOGGER_PHOTO_ID_5703720819592921730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhfQe2y_mHNlTq1we4YxcAjNySiu-0fLGPxbkiyBRm2FbI4qtfVmCK_U7z_R1-oYO3tCZWJUWJKK4IVfIMjY6XS4ipm32Rr-ETOXDoM_k2Q6ycVSw6Q6Ffv4Rd4xgeQsg5VojyOLBhe2v/s400/Water+Chestnut+Jelly+-+Pouring+Front.jpg" border="0" /><span style="font-family:trebuchet ms;">On the hot and sweaty days, kids would not reject any offering of Jelly. I used egg shells as the jelly mould. <img id="BLOGGER_PHOTO_ID_5703720467867461970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9cjH9eLvFvic7sSBAkNs76vG6ejL633VPiMVotOeD4QSvYqrU_MBvL36Qqfpt3RoFdXAuUx9pURtm-ybczHk8Gm_dL-0BS3Oi8jgB6aY0CeSBcOBmvGG9faRyhVPd8AyHzp2-kU7aeW-/s400/Water+Chestnut+Jelly+-+Egg+Jelly+red+background.jpg" border="0" /></span><span style="font-family:trebuchet ms;">To make it much "cooling", I use sugar cane stock and add shredded water<br />chestnuts into it, to give extra texture.<img id="BLOGGER_PHOTO_ID_5703723416346686962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipB3P20HCreSUDj9aJ1lgdXP7mSKVJU9Ys4QvgNEi4KxwJO8mTGA3hAyZg2IkEjPJREbkytcwjJVuJ8N1RivHRbVb1IRfxPN2VHtCq7gZ0ddmaH0evDjAHpVo3GzX8_sCGnyzp1jhdRN8i/s400/Water+Chestnut+Jelly+-+Fish+%2526+Flower.jpg" border="0" />To add to the variety, fish and flower shape moulds are used to make the kids happier.<img id="BLOGGER_PHOTO_ID_5703720692324785186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pKTmk-4SRlqlKDWdrOdBEHXw7XvG9enl-kFqfG0tybna6ldsYCnpW0WidALYkd3redCqKZdMvofTlyRs28t3WEq4_SBJFRFruai_brfElKr89zdnN7FXBlJ1_-JzDkVqOnFL40yPtJgR/s400/Water+Chestnut+Jelly+-+Pouring.jpg" border="0" /><strong><em>Ingredient: </em></strong></span><br /><br /><br /><ul><br /><li><span style="font-family:trebuchet ms;">10 Water Chestnuts (peeled, finely shredded)</span></li><br /><li><span style="font-family:trebuchet ms;">25g (1 pckt) Agar-agar Powder </span></li><br /><li><span style="font-family:trebuchet ms;">2 Tbsp Water </span></li><br /><li><span style="font-family:trebuchet ms;">50g Cane Sugar (optional) </span></li><br /><li><span style="font-family:trebuchet ms;">1250ml Sugar Cane Stock </li></ul><br /><p></span><img id="BLOGGER_PHOTO_ID_5703720933632438994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQY8MC6j7uup31VqhR_nmnqd5Rqb8qkVHBon1ntb6C5cuOL0PPTQu5AIaswjS0gsYN8WIuV1l3TkjWqQhoUmgXHHNjPXbDG_Ivry2cVATnseYh9LFbL9NPHo5F0R-NVVVW3tuqi0p-RDg/s400/Water+Chestnut+Jelly+-+Steps.jpg" border="0" /><span style="font-family:trebuchet ms;"><strong><em>Method:</em></strong> </span><br /></p><br /><ol><br /><li><span style="font-family:trebuchet ms;">Add cane sugar into sugar cane stock. Bring to boil than simmer until sugar </span><span style="font-family:trebuchet ms;">dissolved. </span></li><br /><li><span style="font-family:trebuchet ms;">In a small bowl, mixed agar-agar powder with 2 Tbsps water. Stir until dissolved. </span></li><br /><li><span style="font-family:trebuchet ms;">Pour agar-agar solution into sugar cane stock. Continue simmer for ~15 minutes. </span></li><br /><li><span style="font-family:trebuchet ms;">Add shredded water chestnut. Stir well. </span></li><br /><li><span style="font-family:trebuchet ms;">Turn off the heat and leave aside for ~ 10 minutes. </span><span style="font-family:trebuchet ms;">Pour the jelly into moulds. Chill jelly in the refrigerator. </li></ol><strong><em>Points to highlight:</em></strong> As sugar cane is sweet, additional sugar might not be necessary. <img id="BLOGGER_PHOTO_ID_5703720353189057842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9WJUnByxtMn6oXmo7b0huYUnPm6qvWQ8L1MIGD3GzPqUV7kEiw9t3C356jZlFyQgmMSEkB8hZu16i8q5neVOhmpP_ytkqnRhEoGtrR6eXXlsrDRa_EDDPm7uyGSVxwelT82f7m_BYfhU/s400/Water+Chestnut+Jelly+-+Egg+Jelly.jpg" border="0" />Use a stick (I used chopstick), to stir up the water chestnut shreds, prevent from sinking to the bottom of the mould, especially the egg shell.</span>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com1tag:blogger.com,1999:blog-8768825100916892536.post-28743826860541071942012-01-24T13:51:00.004+08:002012-01-24T14:19:02.595+08:00Nyonya Style Stir-fried Sour Cucumber (Timun Su-in)<img id="BLOGGER_PHOTO_ID_5701072636684463186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgupDz3FjYE28U_m7WX1LhtjXpt0hfzpc7hW6kn2XBtlDQZEp-7-eAif98XXhbnvbkRgPjNN5aWwowIayhKsKUbsejXO78iYiprHOtumrGFmjbJMBI3O6pNFXATgFYOhIjXyvy6dMm0ZE1/s400/Sour+%2526+Sweet+Cucumber.jpg" border="0" /><span style="font-family:trebuchet ms;">This is a dish my mother will prepare for Chinese New Year meal and a dish all family members looking forward to! We enjoy chewing the crunchy cucumber and carrot. The crunchiness is the effect of marinated in salt, sugar and vinegar before cooking, vegetables such as cucumber and carrot remains crunchy even after cooking! It is very appertizing to go with other "rich and heavy" meat dishes. </span><br /><span style="font-family:Trebuchet MS;">Traditionally, chicken liver and chicken gizzard are added to the dish. These chicken organs are common in the old days when housewife slaughter chicken at home, preparing for Chinese New Year prayer.</span><br /><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5701072912267900722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuCEof4SjiZ0kcwyNtQTrxHtBESfmeaiwHOr3D3JLbI7tMEG2tyiXcxZMu0bLtRaU-9XXcF5jQo9V-5q85b3Yq6LVSMsqrIlXKjtt8UmEfixN3xObUtoWShj3yIPSuCFRw7rXOht3DZhp/s400/Sour+%2526+Sweet+Cucumber+-+claypot+background.jpg" border="0" /><strong><em>Ingredient: </em></strong></span><br /><br /><ul><br /><li><span style="font-family:trebuchet ms;">1 (large) Cucumber </span></li><br /><li><span style="font-family:trebuchet ms;">1 (small) Carrot </span></li><br /><li><span style="font-family:trebuchet ms;">1 (small) Onion </span></li><br /><li><span style="font-family:trebuchet ms;">2 (small) Chillies </span></li><br /><li><span style="font-family:trebuchet ms;">2 (large) Chinese Black Mushrooms (optional) </span></li><br /><li><span style="font-family:trebuchet ms;">2 Tbsp Cooking Oil </span></li><br /><li><span style="font-family:trebuchet ms;">3 cloves of Garlic (chopped) </span></li><br /><li><span style="font-family:trebuchet ms;">Small Prawn (optional) </span></li><br /><li><span style="font-family:trebuchet ms;">Salt </span></li><br /><li><span style="font-family:trebuchet ms;">Sugar </span></li><br /><li><span style="font-family:trebuchet ms;">Vinegar </span></li><br /><li><span style="font-family:trebuchet ms;">Pepper </span></li><br /><li><span style="font-family:trebuchet ms;">1 Tbsp Cornstarch </span></li><br /><li><span style="font-family:trebuchet ms;">2 Tbsp Water (for cornstarch)</span></li></ul><br /><p><span style="font-family:trebuchet ms;"><strong><em>Method: </em></strong></span></p><br /><ol><br /><li><span style="font-family:trebuchet ms;">Cut all vegetables (cucumber, carrot, onion, chilli, mushroom) into desired shape. </span></li><br /><li><span style="font-family:trebuchet ms;">First, marinate all vegetables with salt for 5-10 minutes, rinse off lightly. Second, marinate with sugar then vinegar. Retained both "marinate" sugar and vinegar for cooking. </span></li><br /><li><span style="font-family:trebuchet ms;">Heat wok with oil and saute chopped garlic until fragranced. </span></li><br /><li><span style="font-family:trebuchet ms;">Add prawn (optional) and stir lightly. </span></li><br /><li><span style="font-family:trebuchet ms;">Pour in all vegetables with the "marinate" sugar and vinegar. Stir-fried with high heat for ~ 2 minutes. </span></li><br /><li><span style="font-family:trebuchet ms;">Reduce to medium heat and add seasoning*. </span></li><br /><li><span style="font-family:trebuchet ms;">Lastly, thicken with cornstarch. Serve hot.</span><span style="font-family:trebuchet ms;"> </span></li></ol><br /><p><span style="font-family:trebuchet ms;">*Points to highlight: Taste before seasoning is added, as additional seasoning may not required. This is a very quick and easy to prepare dish. Taste good even when it's cold!</span></p>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-53881851080715847432012-01-19T15:34:00.008+08:002012-01-19T16:17:14.720+08:00Nuts & Seeds Crisps<img id="BLOGGER_PHOTO_ID_5699246185677432018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh664NP4Rx00RoVRHhjKbeOqFqmYSYvewCvRQa6s4aAg8tSV4ZOlt78IVHdQg24TYP5kJ9dBaAqXZOXpTGyJMVM31cs5C_1zNlcK3VTOb0L8BsEZXey7VD7TQ0tMbQ1V9TBeU-ceoXc4q_/s400/Nuts+and+Seeds+Crisps+-+w+fingers.jpg" border="0" /><span style="font-family:trebuchet ms;">I called it a perfect match with Pineapple Cookies. Not because of their appearance and taste, its the ingredient - egg white! In my Pineapple Cookies recipe, I used 3 "egg yolks" and with the remaining 3 "egg white" I used them for my popular Crisps! <img id="BLOGGER_PHOTO_ID_5699246036457850818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsJYqwUQueDL5_1ze5lhaF6qeWIbk33ALTZwrFECfUvuzBXAq0VI8G8zgwmDO6c8S6BVjWqK5tE5swIGydUBpNWJ_NqdFNYefIszonO0rSjHMGU-Kcb7UC4tmifyN8oQ3Le2-ioUKUuPE/s400/Nuts+and+Seeds+Crisps+-+w+ang+pau.jpg" border="0" />Normally, I would search for all the nuts and seeds which are available in my fridge/store, and the proportion I bake is depends on the amount of nuts and seeds that I have in hand.<br /><strong><em>Ingredient:</em></strong> </span><br /><br /><div><br /><div><br /><div><br /><div><br /><div><br /><ul><br /><li><span style="font-family:trebuchet ms;">60g Brown/Caster Sugar </span></li><br /><li><span style="font-family:trebuchet ms;">3 nos Egg White </span></li><br /><li><span style="font-family:trebuchet ms;">40g Corn Oil </span></li><br /><li><span style="font-family:trebuchet ms;">300g Mixed Nuts and Seeds </span><br /><br /><img id="BLOGGER_PHOTO_ID_5699246935204622162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9msfFAxCjB5YP-42XYigQ5XbRrD8FQmaa7Y7O7-DFsln88yXJK1ZetOet3PtOovuc0bSDgqd7rg7BmGKKcCqKOHV9zSbiZnw0tr9LzPiab7y1ySGZptaRUbbYdAIOwwKOyB0tFsa5q3dF/s400/Nuts+and+Seeds+Crisps+-+baking+tray+2.jpg" border="0" /><span style="font-family:trebuchet ms;"><strong><em>Method: </em></strong></span></li></ul><br /><ol><br /><li><span style="font-family:trebuchet ms;">Mix sugar and egg white with whisk until sugar is dissolved. </span></li><br /><li><span style="font-family:trebuchet ms;">Add corn oil and mix well. Strain off bubbles. </span></li><br /><li><span style="font-family:trebuchet ms;">Pour in all mixed nuts and seeds. </span></li><br /><li><span style="font-family:trebuchet ms;">Chilled batter in the refrigerator for ~ 5 minutes. </span></li><br /><li><span style="font-family:trebuchet ms;">Spoon batter onto baking tray. Use a fork to press out each piece to a thin layer. </span></li><br /><li><span style="font-family:trebuchet ms;">Bake at preheated oven at 140 degree celcus for ~ 25 minutes or until is lightly golden brown. Cool on wire rack, store in airtight containers.</span></li></ol><br /><p><span style="font-family:trebuchet ms;"><em><strong>Points to highlight:</strong></em> I used white sesame, black sesame, pumpkin seed, sunflower seed and almond slice. Do not lined baking tray, as I find it is not easy to remove and transfer when its baked.</span></p></div></div></div></div></div>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-767673935729475732012-01-07T15:38:00.020+08:002012-01-07T17:13:10.135+08:00Pineapple Tart 黄梨饼<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKwqSZpSwXJlHVt_AGPQQV7B1rm5O1ri3BzfiMyfKdAcgRIDzrvlGlOtDEOBUNluwvgOQrqs1DwRifXPlzwJhyHV2tMeb7S4OuauSVtyVbc1t2F6ico26UdNdXoRSwr7kB4YhDX-CXWKS/s1600/Pineapple+Cookies+-+Front+3.jpg"><img id="BLOGGER_PHOTO_ID_5694809180682810242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKwqSZpSwXJlHVt_AGPQQV7B1rm5O1ri3BzfiMyfKdAcgRIDzrvlGlOtDEOBUNluwvgOQrqs1DwRifXPlzwJhyHV2tMeb7S4OuauSVtyVbc1t2F6ico26UdNdXoRSwr7kB4YhDX-CXWKS/s400/Pineapple+Cookies+-+Front+3.jpg" border="0" /></a><img id="BLOGGER_PHOTO_ID_5694803344680787986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPhSTO2I0RuJKUbEx69nL33EA3RvcRTTajpVVKC5F9PeleWqhM2qn0sfcOWXcQhDsf9-zze8MEELR8W0gXF5BMPhY85siuHWgO4Amk6fY6FoRLlvG2IZ6gcnjeqkPm5vCq9Dwu58dRZ2c/s400/Pineapple+Cookies+-+egg+brushed.jpg" border="0" /><span style="font-family:trebuchet ms;">Pineapple Tart has became one of the popular Chinese New Year cookies in Malaysia besides the traditional kuih kapit (love letter), kuih bangkit (tapioca<br />starch coconut milk biscuits), and kuih ros/loyang (golden rose /honeycomb biscuit).<br />Due to the pronounciation of "pineapple 黄梨" in many Chinese dialects, sounds like "旺来 = 旺盛/旺运", meaning "coming fortune", it is consider very auspicious during the Chinese New Year celebration. </span><br /><span style="font-family:trebuchet ms;">Home bakers love to bake some to share with friends - wishing good fortune coming continuously...<br />There are few shapes of Pineapple Tart, either wrapped pineapple jam completely with dough and garnished with clove or exposed pineapple jam at two ends while baking. I prefer the latter, as sugar in the jam would be caramelized further by exposing to the oven heat. It definately enhanced the flavor! <img id="BLOGGER_PHOTO_ID_5694804545564893170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjAwFBjzkEbODM3dK-3IT51x92L8tt9vUr33Ehnhlkk0WV0J99xQnsLH8oBl241PSWYjovtZ61BrFBaTzV2Amhoq6Plq5zJGk0Y9A-bcAnOOtgVeWJ7auVzRdhMX8xsVK8uTaZwK9toe8/s400/Pineapple+Cookies+-+Kids+Waiting+2.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5694805769694741010" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0Bjud4AhDCFCc8686BXbRxFYknA4L2fzdyFqqMNf9Rs1TZ1LjHuWgvKiXpUvvDZ74fAk453H5dNuPD9g_TpjbQXbzJMbN1cWLbsJ7nNNPI5U9Op9kJORE0ajC1p6V1HDFxRHaZctUXE3/s320/Pineapple+Cookies+-+Kids+Waiting.jpg" border="0" /><br /><br /><div><em>Kids waiting for tart...<br /></em></span></div><br /><br /><div><span style="font-family:trebuchet ms;"><strong><em>Ingredient:</em></strong> </span><br /></div><br /><ul><br /><li><span style="font-family:trebuchet ms;">500g Butter</span></li><br /><li><span style="font-family:trebuchet ms;">4Tbsp Condensed Milk </span></li><br /><li><span style="font-family:trebuchet ms;">80g Icing Sugar </span></li><br /><li><span style="font-family:trebuchet ms;">4nos Egg Yolk </span></li><br /><li><span style="font-family:trebuchet ms;">1no Egg White </span></li><br /><li><span style="font-family:trebuchet ms;">800g All Purpose Flour </span></li><br /><li><span style="font-family:trebuchet ms;">Extra Egg (to brush tart surface) </span></li><br /><li><span style="font-family:trebuchet ms;">~1.25kg Pineapple Jam</span></li></ul><br /><p><strong><em><span style="font-family:trebuchet ms;">Method:</span></em></strong> <img id="BLOGGER_PHOTO_ID_5694807684268982258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyqNkjof0Wf3J_oe4IPlzQZgK0ob5rdcpRulUjJrfp_j9Eh266QLWuC5LI00pvQGW81r7XbNmeDGPcLT0TiWpybOreqXZsebyyDvPtDUm_OUJ4fOJvjIuGSn3ox6t5LNU8siBwTSQv7Dz/s400/Pineapple+Cookies+-+Steps.jpg" border="0" /></p><br /><ol><br /><li><span style="font-family:trebuchet ms;">Cream butter, condensed milk and icing sugar till pale in color. </span></li><br /><li><span style="font-family:trebuchet ms;">Add egg yolk and white one at a time and mix well. </span></li><br /><li><span style="font-family:trebuchet ms;">Gradually add flour into the mixture, and mix completely. </span></li><br /><li><span style="font-family:trebuchet ms;">Press dough through mould. Wrap and roll with jam. </span></li><br /><li><span style="font-family:trebuchet ms;">Brush tart surface with egg before bring to bake at 180 degree C.</span><span style="font-family:trebuchet ms;"></li></ol></span><span style="font-family:trebuchet ms;"><br /><p><strong><em>Point to highlight:</em></strong> Shaped pineapple jam into individual ball before preparing the dough. </span></p>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com1tag:blogger.com,1999:blog-8768825100916892536.post-76885410734002720912012-01-01T19:56:00.006+08:002012-01-01T20:16:33.345+08:00Spicy Prawn and Pineapple Curry<img id="BLOGGER_PHOTO_ID_5692631918341926786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0461qkQMwvVB7jS0nBi3mX5tWluzdwtmNhz8B2sVqL2ABbTVv8V9cSGJroqnGP4t-WhvzdVAq4heZfWdc5Vdn_VSDuvHb2nPVBHRwQ3X2pLbRjXsQ2_CcZludPdDfaDw9n9xn1RMbQ3v/s400/Spicy+Prawn+and+Pineapple+Red+Curry+-+1.jpg" border="0" /><span style="font-family:trebuchet ms;">My family loves to eat pineapple in many ways - raw, make into jam and for cookies (pineapple tart), preserved, canned, or cooked. Pineapple as an exotic tropical fruit, is widely use in Nyonya cuisine, such as the ever popular Nyonya Acar. We like its natural sweet & sour taste, juicy when it is bite, and high in fibre.<br />Both prawn and pineapple provide natural sweetness of seafood and fruit respectively when its cooked. This is not very spicy & hot curry, though it looked so. The spices make it very fragranced yet the original taste of prawn and pineapple is retained. </span><br /><strong><em><span style="font-family:trebuchet ms;">Ingredient</span><span style="font-family:trebuchet ms;">:</span></em><br /></strong><br /><div><br /><ul><br /><li><span style="font-family:trebuchet ms;">70g Dried Chillies (seed removed)/200g Fresh Chillies </span></li><br /><li><span style="font-family:trebuchet ms;">250g Shallot (peeled) </span></li><br /><li><span style="font-family:trebuchet ms;">2 Stalks Lemongrass </span></li><br /><li><span style="font-family:trebuchet ms;">1 Tbsp Turmeric Powder </span></li><br /><li><span style="font-family:trebuchet ms;">500g Large Prawn (shell trimmed) </span></li><br /><li><span style="font-family:trebuchet ms;">1/2 Ripe Pineapple (cut into desired shape)</span></li><br /><li><span style="font-family:trebuchet ms;">1 cup Oil </span></li><br /><li><span style="font-family:trebuchet ms;">100g Tamarind Pulp </span></li><br /><li><span style="font-family:trebuchet ms;">2 cups Water (for tamarind juice)</span></li><br /><li><span style="font-family:trebuchet ms;">Salt & Sugar (to taste)</span></li></ul><br /><p><span style="font-family:trebuchet ms;"><strong><em>Method: </em></strong></span><br /></p><br /><ol><br /><li><span style="font-family:trebuchet ms;">Blend or pound chillies, shallot, and lemongrass together. Add turmeric powder. </span></li><br /><li><span style="font-family:trebuchet ms;">Heat up oil, sauté curry paste at medium heat until lightly brown and fragrant. </span></li><br /><li><span style="font-family:trebuchet ms;">Add prawn and stir until coasted well with curry paste. </span></li><br /><li><span style="font-family:trebuchet ms;">Then pour in tamarind juice and cooked until boiled. </span></li><br /><li><span style="font-family:trebuchet ms;">Lastly, add pineapple, salt and sugar to taste. </span></li><br /><li><span style="font-family:trebuchet ms;">Serve hot with steamed rice.</span></li></ol><img id="BLOGGER_PHOTO_ID_5692635303161322690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqqVniCVkuEq1IBZNmpARKoMbJXYgWOpJesrtkj0DIC29VlaHkj3tKVkcc1AkSX0F-5bRqFfsFiL2BqUA_uws3H0MjLX_5-M5WwUa_H7gOSi57Wd5d8txkAmfPfVWxV7VZ11M-ZZx2cFY/s400/Spicy+Prawn+and+Pineapple+Red+Curry.jpg" border="0" /><span style="font-family:trebuchet ms;"><strong><em>Point to highlight:</em></strong> It tastes better to cook prawn with shell, it gives extra taste, especially the prawn head.</span></div>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com1tag:blogger.com,1999:blog-8768825100916892536.post-28129134246157858922011-12-23T16:05:00.007+08:002011-12-23T16:33:23.933+08:00Christmas Molasses Ginger Cookies<img id="BLOGGER_PHOTO_ID_5689232754879747618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRr5YxBoc0F4Chgj_7_ij9AgyyYaV67FbBRnQ_OfnJDqIacnhszfQesgR1IkPUrEc9RKTw8VyaQ_v1kg4aOrrG1w80fF49tAozlxE9Abx_IYRjvEVvkdcpvcunxorPCfB-ClYnOLo2BAZ/s400/Christmas+Ginger+Cookies+-+2.jpg" border="0" /><span style="font-family:trebuchet ms;">It is the best time of the year to bake ginger cookies. Living in Malaysia, we can get fresh ginger thoughout the year and preserved ginger is easily available as well. I used preserved ginger for the cookies instead of grounded. I love to bite on the ginger pieces when chewing the cookies.<br />As we are going to have kids around for the Christmas gathering, I make it less ginger... These ginger cookies will disappear quickly, so I make a large batch!<br /><strong><em>Ingredient:</em></strong></span><br /><br /><div><br /><div><br /><ul><br /><li><span style="font-family:trebuchet ms;">115g Butter </span></li><br /><li><span style="font-family:trebuchet ms;">125g Brown Sugar (extra brown sugar to sprinkle on top of dough before baking - optional)</span></li><br /><li><span style="font-family:trebuchet ms;">4 Tbsp Blackstrap Molasses / Treacle</span></li><br /><li><span style="font-family:trebuchet ms;">1tsp Fresh Lemon Juice </span></li><br /><li><span style="font-family:trebuchet ms;">275g Plain Flour </span></li><br /><li><span style="font-family:trebuchet ms;">1tsp Baking Soda </span></li><br /><li><span style="font-family:trebuchet ms;">50g Preserved Ginger (coarsely chopped) </span></li><br /><li><span style="font-family:trebuchet ms;">1/4 tsp ground cinnamon </span></li><br /><li><span style="font-family:Trebuchet MS;">1/4 tsp ground cloves</span></li><br /><li><span style="font-family:trebuchet ms;">some dusting sugar (decoration) <img id="BLOGGER_PHOTO_ID_5689238331561834930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbHzqgudzY1Jk1X-P6oc98sa7NXaTLy_5NDn8z7i60I13bI0q0FurHrEDJASHipyCUFAQHGiEfpmNTZHFX8Af8ELJcdNsVD3mmf-8k8u1-t9CSnZ7ikt0jLr58IdUAfXF_N1ljxW11dOj/s400/Christmas+Ginger+Cookies+-+4.jpg" border="0" /></span></li></ul><br /><p><span style="font-family:trebuchet ms;"><strong><em>Method:</em></strong></span> </p><br /><ol><br /><li><span style="font-family:trebuchet ms;">Preheat oven to 160 degree C. Lined baking tray with parchment/baking sheets. </span></li><br /><li><span style="font-family:trebuchet ms;">Sift flour, baking soda and spices together. </span></li><br /><li><span style="font-family:trebuchet ms;">Cream butter and sugar. Stir in egg, molasses and lemon juice. Add in flour mixture and mix well. </span></li><br /><li><span style="font-family:trebuchet ms;">Spooned the dough (desired size) on the prepared baking tin. Place about 5cm apart. Sprinkle some brown sugar on top (optional).</span></li><br /><li><span style="font-family:trebuchet ms;">Bake until cookies are just firm to the touch, abvout 12 minutes. Leave to cool on wire rack. </span></li></ol><br /><p><span style="font-family:Trebuchet MS;">Point to highlight:</span> </p><br /><p><span style="font-family:Trebuchet MS;">Do not chopped preserved ginger too fine, I love biting on ginger pieces.</span></p></div></div>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com1tag:blogger.com,1999:blog-8768825100916892536.post-91410137083367964032011-12-22T17:58:00.002+08:002011-12-22T18:05:57.513+08:00Fried Shallot & Oyster Sauce<p><img id="BLOGGER_PHOTO_ID_5688890424741284594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhys3x8j69ExOZnVlFMpvy6r1WVlfos2z7pEhMwhznpMGLTnfW1l5TOAskiR7I4v2oB3DzJ-YD_CPOYZuK-y5h7v8XTNP_TKJdjQ_3LE2m9JKmVG1od4TLs6JEcxjIGEzoISfIphXuLeFjv/s400/Fried+Shallot+Oyster+Sauce-1.jpg" border="0" /><span style="font-family:trebuchet ms;">Coming home with simple food ready on dinner table after a hectic work day is soo wonderful. I always prepared some "magic sauce" and stored in the fridge as an ingredient for quick dishes preparation. </span></p><br /><p><img id="BLOGGER_PHOTO_ID_5688890610923199010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6-0psgD_jZAQA0gd78lCPrjIbGzo-4UFexQmvhydjbjPeXnQ210GmiHTclzFAQcitazccoYezajLLCRGtXbMIGScK-0RXesRi55rqkdcNKrLwNb1VDK59Y19LRt5W1OCrX97CkW9OxO8/s400/Fried+Shallot+Oyster+Sauce-Porridge.jpg" border="0" /><span style="font-family:trebuchet ms;">Fried Shallot & Oyster Sauce goes well with simple Teochew porridge and as a topping for steamed fish or tofu.<br /><strong><em>Ingredient:</em></strong></span></p><br /><ul><br /><li><span style="font-family:trebuchet ms;">300g Shallot (thinly sliced) </span></li><br /><li><span style="font-family:trebuchet ms;">1 cup Oil </span></li><br /><li><span style="font-family:trebuchet ms;">3 Tbsp Oyster Sauce </span></li><br /><li><span style="font-family:trebuchet ms;">3 Tbsp Light Soya Sauce </span></li><br /><li><span style="font-family:trebuchet ms;">1/2tsp salt (optional) </span></li></ul><span style="font-family:trebuchet ms;"><br /><p><strong><em>Method:</em></strong></p><br /><ol><br /><li>Heat up oil, saute sliced shallot untill fragranced (but not brown). </li><br /><li>Add Oyster sauce, light soya souce and salt and fried untill well mixed. Store well in the fridge.</li></ol><br /><p><strong><em>Point to highlight:</em></strong></p><br /><ul><br /><li>I don't add sugar and pepper to the sauce, as oyster sauce has everything that enhance the taste.</span></li></ul>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-91862858169310180742011-12-20T17:00:00.005+08:002011-12-20T17:28:58.426+08:00Minced Pork with Spicy Tauchu (豆酱) and Onion<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaMOki7KHeVuhheCezjOQwUo6lJ_IU-Z4itwaOCoUgaG4i5KL89D69YgHFkLXagmdw_cz-bpiNLYVsHYYIsQqTCmw-MGmstV2UjMMSFCNaW4QEkOCpUsQt-jAYmJISAiAZ9s3dL8Imt6i/s1600/Minced+Pork+w+Spicy+Tauchu+and+Onion.jpg"><img id="BLOGGER_PHOTO_ID_5688135498838193730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaMOki7KHeVuhheCezjOQwUo6lJ_IU-Z4itwaOCoUgaG4i5KL89D69YgHFkLXagmdw_cz-bpiNLYVsHYYIsQqTCmw-MGmstV2UjMMSFCNaW4QEkOCpUsQt-jAYmJISAiAZ9s3dL8Imt6i/s400/Minced+Pork+w+Spicy+Tauchu+and+Onion.jpg" border="0" /></a><span style="font-family:trebuchet ms;">Every family has their own home recipe. In our family, we love my mum's home reripe, especially her "Minced Pork with Spicy Tauchu (a paste made from<br />preserved soyabeans) and Onion". When she cooked, We would normally have a bigger portion of rice to go with it.<br />This dish is very appertizing. It is fragranced by tauchu, spiced up by chilli paste and with tamarind juice to make it more flavorful.<br />As a typical Nyonya, my mum love to spice up most of her cooking conveniently. Just like this one, for a normal mince pork with tauchu, she added in chilli paste, tamarind juice and plenty of onion... </span><br /><span style="font-family:trebuchet ms;"><br /><strong><em>Ingredient: </em></strong><br /><br /><ul><br /><li>1 stalk Lemongrass (large) </li><br /><li>6 nos Dried Chilli (seed removed) </li><br /><li>8 nos Shallot </li><br /><li>2 Tbsp Tauchu (pounded)</li><br /><li>300g Minced Pork </li><br /><li>1 no Onion (large) - sliced </li><br /><li>1 no Tomato (large) - thick sliced </li><br /><li>50g Tamarind Pulp / Juice</li><br /><li>Sugar (to taste)</li><br /><li>Salt (if required)</li></ul><br /><p><strong><em>Method: </em></strong></p><br /><ol><br /><li>Pounced / blended lemongrass, dried chilli, and shallot together. </li><br /><li>Saute lemongrass, dried chilli, shallot untill fragranced. </li><br /><li>Add pounded tauchu. Fried until well mixed. </li><br /><li>Pour in minced pork, mixed evently with other ingredients. </li><br /><li>Add sliced onion and tomato. Cooked until onion and tomato are soft. </li><br /><li>Lastly, add seasoning, sugar and salt (if required) and tamarind<br />juice. </li></ol><br /><p><strong><em>Point to highlight:</em></strong> </p><br /><ul><br /><li>Must taste before salt is added, as tauchu is saltly. </li><br /><li>Recommend amount of tamarind juice up to own taste.</span></li></ul>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-59889929062007107632011-12-15T09:49:00.012+08:002011-12-20T17:08:09.603+08:00Chives / Spring Onion Pancake 葱油饼<img id="BLOGGER_PHOTO_ID_5686168811056916082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkcJZ6dvLeRSi3na8GnG4kty0-BXz2YD3UyjjuiiJUGEsincRifSZr6cyOeoV70_g7JY6Jxs9jnXJNwnenep2n4DgZcrsk0nr4juzUe1k_9C4EIcHHrBrJfXr32tzcW6UShoTWBTPQ30u/s400/Chives+Pancake+-+Complete.jpg" border="0" /><span style="font-family:trebuchet ms;">Its very rewarding to cook with the ingredient that grow in our own garden. My little chives pot progress very well. <img id="BLOGGER_PHOTO_ID_5686169506133974690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvWHHggBMzPkp7Vv3o4Q704-M-zfn4CzOGmCLfR2-meFjCsarBTufgm0rCRZeeCTnf4KBTM7K6AFZIsCyEwILKKLyEOn4FoqQliLcMYUZY-ASW2PV0ytfQZWNsg41RBQtMB6PxXTdmt0-/s400/Chives+Pancake+-+Pot.jpg" border="0" />I took half of it to make pancake which I learnt from Taiwanese friends during my college years. I make extra and store some in the freezer. Like any frozen dough, just remove from the freezer and pan fried in medium heat, just a few minutes, a quick ready homemade breakfast or afternoon tea would be ready! <img id="BLOGGER_PHOTO_ID_5686169005679130258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_kUZZZdiJEUzeW5FYfWLwPuPW0fbeM86BgAFYPgxwXMWNkUPMmjvMpx95qOvmBKxPRlBXqQ_6yfXXxruDD906qE_vt9fictONQI6PPUeBpFhQqGXlbtwuTf05w9p82VYVGneazRVT6SK/s400/Chives+Pancake+-+Complete+2.jpg" border="0" /><strong><em>Ingredient:</em></span></strong><br /><br /><ul><br /><li><span style="font-family:trebuchet ms;">2 cups Plain Flour</span></li><br /><li><span style="font-family:trebuchet ms;">1 cup Water</span></li><br /><li><span style="font-family:trebuchet ms;">1/2 tsp Salt</span></li><br /><li><span style="font-family:Trebuchet MS;">Salt (to sprinkle on pancake together with chives)</span></li><br /><li><span style="font-family:trebuchet ms;">5 stalks Chives</span></li><br /><li><span style="font-family:trebuchet ms;">5 Tbsp Oil (to brush/rub on pancake)</span></li><br /><li><span style="font-family:trebuchet ms;">Oil (frying) </li></ul></span><br /><p><strong><em>Method:</em></strong> </p><br /><ol><br /><li>Mixed flour, water, and salt together, knead to form a smooth dough. Cover with wet cloth and rest for ~30 minutes. </li><br /><li>Clean and cut chives. <img id="BLOGGER_PHOTO_ID_5686179410562085970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJd6cz-A3t7CappoEMubQo2ZfdYG_M4ALiBP1dlvYZAsACTD8NjihK9Vpx2rtFcLNkmx6nh_g60_YCHBIOAx85JfwtOvm0FQJZbkqZ1F-5_KwkJaBxTuTFSvnlIoYkrzo3vMYGp2qCNLla/s400/Chives+Pancake+-+4+Steps.jpg" border="0" /></li><br /><li>Devide dough into desire size, depends on the size of frying pan. Roll and flatten the dough, brush/rub a layer of oil and sprinkle some salt and a layer of finely cut chives evenly on the entire dough surface. Roll the dough to long strip and roll the strip from right to left to form a spiral. Flatten the entire spiral and roll into flat pancake. </li><br /><li>Heat up frying pan with 1 Tbsp of oil and fry the pancake until both side turn golden brown. Serve hot. </li></ol><br /><p><strong><em>Points to highlight:</em></strong> <img id="BLOGGER_PHOTO_ID_5686178715706224066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HSrHadQzbuWrGqxg0eNBSPfYznrYi54Yyq_IoCHf_RepDN2g55NQp1HJ6szFmZhFe2i3CLS_xymAlYKiDOWry3emv7KWAxjYsrNxrFCqLCIWkW-JNXgyGJOVkKIMSKFK8flLC-NO5kOE/s400/Chives+Pancake+-+Frozen.jpg" border="0" /></p><span style="font-family:trebuchet ms;"><br /><ul><br /><li>For frozen pancake, separate each piece with plastic paper, use a cake board as the base, wrap all pancakes well and store in freezer. <img id="BLOGGER_PHOTO_ID_5686169291856678066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvjyc35iLtJiU_gpntUpG9ZBNtBZTfw4A9m4vNYCtFJEtUw4KfCoQYbx1PoQm6lJ8boZH2teGNCHlhppRDVqBqgYUgPq6Sb_P45mKeCD7mlpEdfbMpDjWasIzcmiF-ubpYNGDLBuOg2_d/s400/Chives+Pancake+-+Cut+Chives.jpg" border="0" /></li><br /><li>Dry the "cut chives" and cut as fine as possible。</span></li></ul>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-65108647014587937772011-12-13T17:21:00.011+08:002011-12-13T17:49:09.590+08:00Pau '包' - Lotus Paste with Spicy Dried Shrimp (Sambal Udang Kering)<img id="BLOGGER_PHOTO_ID_5685542004450178834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAkTeRgHgmedIFlDqu-pbxhRYsvlG4lIrehmbu35hkEreZGp66x8IefaP16aUJrfS4qL7r5v7EbcdbkMjTCIOkJzvPbP-MpkcJZ4Lk8fokXpUoEsCxbQ0wy6L8w7hXJzYXe-tZqo5ee4j/s400/Pau+-+Lotus+Paste+w+Spicy+Dried+Shrimp+2.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5685543212170599490" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_gT8bOWPMZrKuDpmj_VvPWqDqNT-gkRUV6RH70BubTzPoNakFRvZFwMfRyGd9R0v6M4DHd0s15IM7jjk87_OVp-xBdr-mF2lEds_s0KpLya2VyjRk-DERyIgXcfv67yonTlKXqv2Jdyf/s320/Pau+-+Lotus+Paste+w+Spicy+Dried+Shrimp.jpg" border="0" /><span style="font-family:trebuchet ms;">Decided to make pau '包' with combination of sweet and spicy filling for Sunday breakfast using few ingredients available in the fridge, such as for pau (beet root, molasses sugar) and filling (lotus paste, sambal udang kering). </span><br /><span style="font-family:trebuchet ms;"><br />Using mixture of lotus paste and sambal udang kering, with fried shallot is something exotic and wild. My parents and husband like it! But not for my daughter...<br /><br /><br /><p><strong><em><img id="BLOGGER_PHOTO_ID_5685542097094133138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBaNP8KD6mZ4u6Jc9wjxLiZNG9Wl6AURxrIlmaY9yx6VAvvpFjUgHcEUOp0trEn9MJAC0FGDBIeHW0nEle9sU5shNP4y0-uLY2JdoQkMgVcotKZHoCiXfkIS6PQ3_Zv0zCiBpoG_AFwji/s400/Pau+-+Lotus+Paste+w+Spicy+Dried+Shrimp+3.jpg" border="0" /></em></strong></p><br /><p><strong><em>Ingredient (pau):</em></strong><br /></p><br /><ul><br /><li>300g Pau / Hong Kong flour</li><br /><li>5g Instant Yeast </li><br /><li>5g Baking Powder </li><br /><li>35g Molasses Sugar / Castor Sugar </li><br /><li>25g Olive Oil </li><br /><li>170ml Beet Root Juice (Filling Lotus Paste Sambal Udang Kering<br />(cooked till dried, discard oil) </li><br /><li>Fried Shallot<br /></li></ul><br /><p><strong><em>Method:</em></strong> </p><br /><ol><br /><li>Combine all "filling" ingredients. Weight (~18g each) and shaped into round. </li><br /><li>Mix all pau ingredients and knead till a smooth dough. Portioned the dough into ~25g each. </li><br /><li>Rounded each dough and flatten with fingers. Roll with rolling pin, thick at the middle and thin at the side. </li><br /><li>Wrap in filling and make into round pau shape with opening facing down.</li><br /><li>Rest for ~30minutes. </li><br /><li>Steam over high heat for 10 minutes. </li></ol><br /><p><strong><em>Point to consider:</em></strong><br /></p><br /><ul><br /><li>The proportion of filling ingredients is up to our own taste.</li><br /><li>Spicy Dried Shrimp: The same recipe as posted ealier, but pounded dried shrimp coarsely.</li><br /><li>I sometimes use muffin paper cup to hold pau, just to add some color/fun to the presentation.</li></ul><br /><p>An ideal outdoor or traveling food, good for pot-luck as well!</p><img id="BLOGGER_PHOTO_ID_5685542227390722754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykewjnYnbH-uYofGKXp_vpwR-lWeLoUQmCRMp8ZWfrG0oX-4DY5WolxYn4OMc6AX7No_B-u3zL-LgC-iFgAKGCSvkqyZtDg0R4CBzlU2EI9N2p54dauFW-CrEiOS2MMS66jKWjc60Ss4s/s400/Pau+-+Lotus+Paste+w+Spicy+Dried+Shrimp+4.jpg" border="0" /></span>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-45055052341699975032011-12-10T18:24:00.006+08:002011-12-10T18:40:32.196+08:00Hello Kitty Cookies<img id="BLOGGER_PHOTO_ID_5684445843276992642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1w9TvV3NCHcssysTmx0_Dv-Pd85SCds6C-Bs55so0vMEkv0Nv5962BRDDW9Q1D2xNAkssEUaJpH8w5vwJCgV_uSxzPONan_LKvzyjdOxcCIRXB7DFFMkd9qjJDL2DkZGQkb2hE5ENuMfr/s400/Hello+Kitty+Cookies+-+4.jpg" border="0" /><span style="font-family:trebuchet ms;">To cheer up my daughter who is resting at home, suffering for bad cough, we made 'Hello Kitty' cookies together. It was a relieved to see her smiling and excited when we were making the cookies. She couldn't contained her excitement and phoned her dad to tell him how she made the<br />cookies... <img id="BLOGGER_PHOTO_ID_5684445738688636418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipl2vGvW4kwOTD7uHMZFZdBXvWQGmRChvjgtMNspE52n1wKtTXhwruBueAfL1omPY1EWg4Q_tgg0mCxIp4ITjkVVMDdhnbdUrXYbzpUblnWldANJJREKQkg-jIoqic-UutHJv-KuzAnl9z/s400/Hello+Kitty+Cookies+-+3.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5684445397489452050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0lohSEXq17ziO1O8WFAsScrszCZ6kYFdK4iE3d5TTAOUBSfShwaNnWR7KIux5mEyFA95rHy2Fctjza9sxsFRe4eSkXSHGo5y56YuAddkfIwwJTdNJ2FxvtI-8B-3qkOHZnjZLxXSgGLK/s400/Hello+Kitty+Cookies+-+2.jpg" border="0" />This is a recipe given by a friend, I reduce the icing sugar to 35g instead of 50g.<br /><strong><em>Ingredient:</em></strong></span><br /><span style="font-family:trebuchet ms;">(A) 125g Butter (room tempt); 35g Icing Sugar </span><br /><span style="font-family:trebuchet ms;">(B) 125g Plain Flour; 75g Potato Starch; 50g Honey Star/Cornflake (blend to powder form)</span><br /><span style="font-family:trebuchet ms;">(Decoration) Round shaped Sugar (nose); Star shaped Sugar (hair clip); Black Sesame Seed (eyes)<br /><strong><em>Method (</em></strong>Very simple - no electric mixer required):</span><br /><span style="font-family:trebuchet ms;">1. Mixed (A) together. </span><br /><span style="font-family:trebuchet ms;">2. Add (B) and mixed completely. </span><br /><span style="font-family:trebuchet ms;">3. Lastly shaped the cookies (by hand) and decorate. Bake at 150 degree C for ~ 30 minutes.<br /></span><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5684445241137962946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2nxdqMfKuYqhJZ3hfg1wHqICYeSWVE49yU4qOHFApBRxuPVCQ6z-eSB9oLmCAl1N9qTmAFguNwDCc_4xrGWSpo9uUQdHfmEunBclTzKIdjwF6MyCcZoGCOwtgvIX4QazXqyPQOIUNdR3/s400/Hellow+Kitty+Cookies+-+1.jpg" border="0" />As it is hand-shaped, every piece of cookies has its own "character".</span>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com1tag:blogger.com,1999:blog-8768825100916892536.post-32918467811500773962011-11-28T18:10:00.006+08:002011-11-28T18:19:34.204+08:00Yogurt Ice Cream<img id="BLOGGER_PHOTO_ID_5679988487715456786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxH7CZM5t56op1c7trBADQ6f6me2KUnkB95i3GfS1gWLiOQ786iXmFlUu45XObIp4gTykEw7xqAarzaK1b8bulEpq_0Ixf45xqyrSXkyAh7f1AI2X4enznPtP79CBiw6C10p41XFZJdUHG/s400/Yogurt+Ice+Cream+3.jpg" border="0" /><span style="font-family:trebuchet ms;">Nothing is more refreshing and satisfying than having an ice cream in a hot afternoon. My nephew and I decided to make yogurt ice cream instead of the usual ice cream. In fact, yogurt ice cream is a healthier choice. </span><img id="BLOGGER_PHOTO_ID_5679987944160465010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLVKaU1hGYaCayXnQ_8aXc9gbGQd4HjwP1qucganDGHDE5k1tsZDmc2rtI3T9eIARRRZLmve_66lkLSEcA9exh1PW-DIOtb7UExIl8BetuRvZtAZyhMtJE4RkQSl87f9EyQ-2YhFBuAuy/s400/Yogurt+Ice+Cream.jpg" border="0" /><span style="font-family:trebuchet ms;">No fancy recipe... just any fruit marmalade/jam and yoghurt.<br />First, I scooped some fruit marmalade into the base of ice cream containter. Then, top up with natural yoghurt. Last, use chopstick to stir and mix marmalade and yogurt slightly. Store in freezer overnight and serve.<img id="BLOGGER_PHOTO_ID_5679988743306073186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPrc4Pl9t38ZvC3RQ6wpu6PDXWKG3IhbP-P1VKEsJLVNOQJY2UcdkHZx0Q6k1P55zTcHzhx9S7cHIldh1KljCsQSveKo-ivfxI8lslFYWt0w03uSGEz0qBEcW4W1Bh_3LwBF8wsdI0bqh/s400/Yogurt+Ice+Cream+2.jpg" border="0" /></span>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com0tag:blogger.com,1999:blog-8768825100916892536.post-53604910494107776992011-10-24T09:40:00.011+08:002011-11-01T12:22:26.019+08:00Homemade Pineapple and Apple Jam<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5666868524883813234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEVAuN81m-AzkcnyBM9APd38IKigVFP-ktcIzdu6GZWmsV0AyzgYxl744w9bRQv1HjCnZZzVfCUDaCGcG2Bc6f2uMW1NilJzgD_TToB1SwZyWBEB4maiYTWPSVv33MQeI28zpl627dbRo/s400/Pineapple+and+Apple+Jam+-+1.jpg" /><span style="font-family:trebuchet ms;">I love organic molasses sugar and would use it whenever possible. For this jam, no exception!</span> <span style="font-family:trebuchet ms;">Enjoyed seeing my family spread it on bread (especially homemade bread) or sometimes they just taste it as its own. No preservative, no coloring, no pectin is added. I use Very simple ingredient and easy method...<br /><strong><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5666868688983998178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5SF9mHiLYFWTONHHeuP17olY-xR9FB0b7HRVdz5iK3l4I6BWgT__mhvbbYG64Z11yBYtUe4C3DtN2fpeF9ExrEpGMGqDu9MHDv8C7jAt_cdjUm2QmudvBWXwBUZV5qDwCp6CTTIZqC1O/s400/Pineapple+and+Apple+Jam+-+2.jpg" /></em></strong></span><span style="font-family:trebuchet ms;"><strong><em>Ingredients:</em></strong></span> <br /><div><br /><div><br /><div><br /><div><br /><div><span style="font-family:trebuchet ms;">2kg Ripe Pineapple </span></div><br /><div><span style="font-family:trebuchet ms;">600g Green Apple400-500g </span></div><br /><div><span style="font-family:trebuchet ms;">Organic Molasses Sugar (or normal castor sugar)</span></div><br /><div><span style="font-family:trebuchet ms;">6nos Clove </span></div><br /><div><span style="font-family:trebuchet ms;">1-2"length Cinnamon Stick <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5666868798141058738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72Bjkg2WtzACaTpDSkxwYbNs6Ar6eSwonLpCJnYaBgYMAMjzysp57Qg6_pgaxlYK9BS0j1QejdP1N34jam-A_y30GoX4DmlOUMK7lPt0yb_TjK19wVWJ4BMoMnXUgcsOtl5sStgb2avZw/s400/Pineapple+and+Apple+Jam+-+3.jpg" /><strong><em>Method:</em></strong></span><br /></div><br /><div><span style="font-family:trebuchet ms;">1. Peeled, cored, and cut apples into small dice/cube. </span><br /></div><br /><div><span style="font-family:trebuchet ms;">2. Blend pineapple into desired texture. </span><br /></div><br /><div><span style="font-family:trebuchet ms;">3. Combine dice apple, blended pineapple, clove, and cinnamon stick in a large, heavy-based, deep saucepan. Bring to boil, reduce heat and simmer for 30 minutes until pineapple is soft.</span><br /></div><br /><div><span style="font-family:trebuchet ms;">4. Add sugar and stir gently until sugar is dissolved completely.</span><br /></div><br /><div><span style="font-family:trebuchet ms;">5. Continue simmer, stir from time to time, for 45 minutes or until jam jells when tested. </span><br /></div><br /><div><span style="font-family:trebuchet ms;">6. Leave jam to cool down, remove clove and cinnamon. Then pour jam into warm sterilised jars/bottles to store. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5666868903548018962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAtwj7Mv9BijwryLd-whpKM9svyyOt4H0zamt5UKqxjxGtB5ZAALwYwK9NNLXxGBT2myUewxtWMN5PkQNaZEfnRmyv9Q-447fY2mohs_zxd7n-RUd_0mrTaQnBWuLbDtMeGdTaX0Mf8Fu/s400/Pineapple+and+Apple+Jam+-+4.jpg" /><strong><em>Points I followed:</em></strong></span><br /></div><br /><div><span style="font-family:trebuchet ms;">-</span><span style="font-family:trebuchet ms;"> Adjust sugar amount based on the sweetness of pineapple and apple.</span></div></div><br /><div><br /><div><span style="font-family:trebuchet ms;">- Store jam in the refrigerator when its completely cool down. If leave at room temperature, mould may growth, around the 5th day.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5666869005262996434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Tm4u21Ew-nnJkFom7GUhkbQ0_7D-RWt3RxDpI1Q9YBJiVij5XGN4RuG2DhKrl40hYBGloFAuTVRtCT_4na3gX7fsTcBysroOtulXIYtSyKnduOjuwEOcUM8lmoyPiCY4sHr3AEXtJ3l8/s400/Pineapple+and+Apple+Jam+-+5.jpg" /></span></div></div></div></div></div>bouquet garnihttp://www.blogger.com/profile/08974622428429172083noreply@blogger.com3