Saturday, February 26, 2011

Goyang Goyang for Kuih Loyang

Kuih Loyang / Kuih Rose / Honeycomb Cookies (yield 40-50pcs)

400 ml coconut milk
200 gram all-purpose flour
200 gram rice flour
2 large eggs
170 gram sugar
200ml water
1/2 tsp salt
Oil for deep frying (I used vegetable oil)

1. Add coconut milk, eggs, sugar, water and salt in a mixing bowl and mix until well combined and all sugar are dissolved.

2. Sift and all all-purpose flour and rice flour into the mixture. Whisk until well combined with no lumps.
If is too thick, add one tablespoon of water at a time until the mixture resembling of a pancake batter.

3. Heat up oil in a wok/saucepan on medium heat.
Tips: dip a wooden chopstick into the hot oil, if the chopstick is bubbling up, it is ready.

4. Preheat brass moulds in the hot oil, about 2-3 minutes.
(The moulds have to be hot enough for batter to cling on them)

5. CAUTIOUS: Dip hot mould into batter for 10 seconds.
Make sure batter coats only the bottom and sides of mould, never over the top.

6. Slowly lift it up and dip mould back in hot oil.
Shake to release from mould and fry until golden brown on both sides.

7. Take it out from hot oil, and let it cool over paper towel to soak up all the oil.

8. Repeat until all batter is used up. Store in air-tight containers.

Strike a pose! Noooo, I want to be on top!

My furkids and boy like eating the broken ones ;)

Who's the prettiest flower?

Just keep twirling and it will come off the mould easily.

Saturday, February 19, 2011

Ikan Goreng

My dinner tonite is a simple dish, fried fish. I used leatherjacket fish. If I had mackarel, I would have cooked fish stuffed with sambal rempah. Damn you sambal rempah, why are you on my mind???

Err... I ran out of red chillies and it was bucketing down today, how good was the rain?? I even cooked bubur kacang coz it was a nice cold day for it. Anyway, I was afraid of drowning so I didn't go to the supermarket to get red chillies. Instead, what I had with the fried fish was Thai chilli shrimp flakes sprinkled on top of fish, served with chopped up chilli padi and soy sauce.

See below, not exactly a good pic either, taken with my iphone ..

Sunday, February 13, 2011

Pandan cake with vanilla butter cream

Hi there, my pandan cake recipe is adapted from Bee's nyonya website

I used everything except for corn oil and the actual leaves, it's hard to find screwpine aka pandan leaves here in regional New South Wales. I used pandan extract in a bottle for the flavouring. I had purchased this earlier from

In addition, I iced my pandan cake with vanilla butter cream once it had cooled down after baking. Pandan cake is flavoursome already on its own. Why I added icing? I just love the sinful butter cream, I have no other excuse for it.

I am happy that I had a win in the kitchen today after bombing out in the macarons yesterday.. this so very Yummy Stuff ;) I just had to have my pandan fix...heheheh!

Saturday, February 12, 2011


So after my Epic Fail this morning,  I was defeated! No more baking for me today, maybe tomorrow, I'll make a big giant pandan cupcake! Eeek! I can't believed I killed the macs! Maybe I didn't let them sit long enough before going in the oven. Okay, this is insane but I feel like I almost want to go on a macaron class now... grrr!!!

To make myself feel better, I decided to eat the rambutans that I had bought earlier today. Yup, I found fresh rambutans on sale at Coles, no durians today... lagi cham! No consolation prize!

Anyway, here are the rambutans. It was a win...I don't feel so bad now..

 They were very nice  and sweet. Very enjoyable.

Macaron Epic Fail

I was very disheartened that my Pandan flavoured macaron was an epic fail. It was aromatic enough but chewy, yummy though, but a disaster all the same. Look at it! Will have to bake myself a pandan cake to console my loss. I followed the recipe from Women's Weekly Bake book... This is why I should go to Sydney and buy from Zumbo. Sigh!!!!!

White Choc Ganache

Pandan Flavour

One pandan cake coming right up!!! I should leave macarons to the professionals ;) Hehehe..

Friday, February 11, 2011

Kangaroo Jack

This week I am road testing a unique blend of red from Southern Eastern Australia. Why I say Unique?

Ahem, the bottle says so... Bahhahahaha! No really, it does, but on the serious note, it is a blend of shiraz, cabernet merlot, verdot and malbec together. We all know shiraz is the stong spicy flavour and cab merlot softens the wine but this is the first time I've had verdot and malbec in a wine. I can't really describe them taste coz for one, I am no connoiseur. However, I really do like this blend.

It certainly is easy drinking, very smooth and soft and yet has that shiraz bite to it at the end. It looks pretty too, as in deep purple ribena blackcurrant purple kind of colour. It smells of raspberries, I didn't get the plum smell as described in the bottle description, maybe it's just my nose. I do love the spicy aroma.

It is a versatile wine best accompanied with chocolates, roast meats and pasta....yummo...  I definitely love this Jack's Red!

Saturday, February 5, 2011

Penang Lobak

I haven't blog for awhile, I had the blues. I blamed the summer heatwave, brings out the worst in me. I guessed it's not a very good excuse for my bad behaviour lately but meh! I was hot and cranky...just deal with it!

So this weekend, my project is Penang Lobak, also known to the westerners as deep fried 5 spiced meat roll. My recipe is adapted from

I used everything except for turnips, which I haven't got and egg, coz I forgot! Heheh! I only used lean pork coz fatty bouncy pork gives me the shivers! Gag!!!

So I chopped the lean pork to tiny pieces. Did the same with the carrots and onions. Added some chillies coz I can. Mixed in with sesame seeds, sesame oil, five spice powder, cornflour and salt and pepper to taste. Mixed it all up in one big bowl and left to sit in the fridge to marinate. I was tempted to add some chopped prawn meat but decided to save those prawns for assam prawns for another day.

I steamed it before deep frying, kinda like precooked the meat before frying the bean curd sheets, to avoid burning the sheets before meat gets cooked. Since I don't have a steamer that would fit all this in, I placed it on a tray and chucked in the oven beside a bowl of hot water, while oven is on. The steam cooks the skin a little too, so it doesn't break or dry up  when deep frying later.

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