I nearly forgot

What did i nearly forgot? Haha.....i nearly forgot my log-in name and password for this blog. When you don't have much interesting things to update, you tend not to blog. Or should i say the lazy bug is in me and so i didn't bother to blog. Plus, when you have so many passwords to remember - from bank accounts password, personal email password, company's email password, company's server's password, etc, etc.......... the list can go on and on. Probably some would suggest using the same password - which i did formerly - i realise that i began to forget where am i logging into. Oh dear, that just me. Mmm.......... am i suffering from early Alzheimer?
My friend did crack a joke saying that and that's why i'm recording what have i done thru' blogging. Am i or am i not?

Now, back to my event recording again. Kekeke..........


Make this yesterday - FRENCH BROWNIES. Super yummy - even hubby couldn't help but requested that i make it again some other day.

Pretty, isn't it?

This is sarawak kek lapis . A lot of work is involve in making this. A lazy bum like me would probably not attempt to do this unless if i really have so much time to spare. This was given to me by one of my friend's relative from Indonesia. Another super yummy delicacies.

What is this?

Have i gone to the beach?

Under this super hot and humid weather?

Definitely not unless if i want to get some skin problem.

So what is this actually?

Well, this is one of the very old and traditional hokkien dessert call MEE TAY

It's make from flour, shallot and pork lard.

Nowaday it's hard to come by outside, and i believe not many people have heard or eaten this before. Infact, some hokkien dialect group have not heard of this before too. It i'm not wrong, this was originated from China - Xiamen Hokkien. When i was a little child, i remember my mum used to make this for my brother. I heard that it works like a tonic that build up the inner strength of the body.

Since it's so hard to come by, of course i'm not able to purchase it. This was specially make by my sifu 2 weeks ago when i visit her. She have given me 2 container full which i pass one to my brother. I believe my brother must be enjoying it since this was once his "tonic food".






This is how it looks like after mixing with hot water.

I prefer mine this way. If you add more water, it would be more dilute and you could actually drink it like a beverage.

After a long break

It had been a long time since my last posting. Some times i'm in that sort of mood whereby i don't feel like doing anything at all. I just laze around, blog hopping around, browsing aimlessly on the internet and doing nothing fruitful at all. Or if some (or is there any) may have noticed, i changed my blog layout.

Well, i play silly games on facebook too. Well, i don't understand myself too, why do i still play when i find it silly. Recently, i have been hooked on this bejewelled blitz (i can't even remember the spelling correctly, i think that's how it's spelled), i guessed that's why i call it silly.

It would had been really quite a disjudgement to myself if i had stop baking/cooking altogether since this have been my greatest hobby. Thanks to childhood friend STgt for giving me a reason to pick up from where i left out. My recent meeting up with her for our usual feast (oh, it's seoul garden korean BBQ buffet again. I hope we could be more "innovative" the next time we meet up again and hopefully not too long) had given me a reason to bake my signature chocolate chips cookies again. It has been quite some time since i last bake these cookies. These cookies are well liked by my colleagues and friends. Since i don't meet up with STgt very often, usually i try to make some thing for her. Since the arrangement to meet was a very last minute thing, i couldn't find time to do anything more except this as it's the easiest to make and keeps well too, so there's no worry that it would turn bad. But for i believed, this must have been "wallop up" in no time. **wink wink**




Making these cookies also given me an opportunity to revamp my recipe picture. This is one of the oldest recipe that i have put up for sharing. The last picture was badly taken, you could hardly see the chips and nuts in the cookies. Well, i wouldn't say this is well taken (given very little time to snap my pictures before packing my cookies for STgt), but at least you could see the chips and nuts.

Yesterday, i pull myself together to give my cooking hobby another boost. I think the lazy bug is still in me and i'm fighting hard with it.

TRADITIONAL GLUTINUOUS RICE

This is a little different from my recipe in my bon appetite blog. For this, i use every thing fresh - from chinese sausage, i switched to fresh pork strips, from chinese dried mushroom, i switched to fresh shiitake mushroom. The only thing that remained unchanged is the dried shrimp. i also added braised peanuts, spring onion and chillies as garnish and it just add more flavour to the glutinuous rice. For such yummy food, preparing just a little will not be enough for my weekly gathering at my brother's place.

As such, this is what i had make - a full 22cm tray.

Of course, this is not the only thing that i have make, i also make a all time favourite of my family - steamed pumpkin kueh. Whenever i make the above glutinuous rice, i always would make this pumpkin kueh because the ingredients that goes into the kueh is almost the same as that of glutinuous rice and it's easy for me to prepare them all at one go. My mum use to prepare the best pumpkin kueh which neighbours loves so much that they would place their order with her for their family occassions. I'm glad that i'm able to produce just equally good pumpkin kueh (my brothers and sisters said so).

Yep, it's another 20cm tray.




The "interior" of the kueh.