Friday, May 17, 2013

Recipe: Steamed Kampong Chicken

We love it!

This recipe is definitely going to be one of the top in my favourite list!

Shall snap a photo and post it on the next round : )

  • 1 kampong chicken
  • 2 stalks of spring onion (shredded)
  • 3 shallots (chopped)
  • 2 pcs of ginger (shredded)
  • 1 tsp of shao shing wine
  • 1/4 cup of water
  • a pinch of sugar
  • 1 tbsp of salt
  • 3 tbsp of sesame oil
  • 2 stalks of coriander  (garnishing)
Cooking instructions:
  • Clean the kampong chicken, pat dry with paper towels.
  • Heat up pan with 2 tbsp of sesame oi, saute with 1 tbsp of salt until fragrant.
  • Smear the oil over the chicken and leave it to marinade for at least 2 hours (in the fridge).
  • Steam for 25 minutes on medium heat.
  • Heat up pan with 1 tbsp of sesame oil, saute chopped shallots, shredded ginger and shredded spring onion till fragrant, add wine.
  • Add in water, a pinch of sugar and bring to boil.
  • Pour the hot sauce onto the chicken, garnish with coriander and serve.

Wednesday, May 15, 2013

Recipe: Kuih Lapis

*You may use different combination of flour., each mixing method gives different texture:
  • 350g tapioca flour (or with 50% wheat starch) + 100g rice flour - very chewy 
  • 225g tapioca flour (or with 50% wheat starch) + 225g rice flour - chewy
  • 100g tapioca flour (or with 50% wheat starch) + 350g rice flour - soft
  • 225g rice flour - very soft, with different taste
(Wheat starch has different properties and will give food a different texture)


  • 350g Tapioca flour
  • 100g Rice flour
  • 500ml Water
  • 250g Sugar 
  • 4 Pandan leaves
  • 500ml Thick coconut milk with a pinch of salt
  • Rose pink colouring
  1. In a pot boil water, sugar and pandan leaves together till sugar dissolved. Turn off heat, discard pandan leaves and add in coconut milk. Stir well and leave aside to cool.
  2. Mix tapioca flour and rice flour together and gradually blend well into coconut liquid with a hand whisk. Then strain mixture through a sieve to ensure it is free from lumps.
  3. Divide mixture in two equal portions and add desire colouring into one portion, keeping one portion white. (You can use more colours if you prefer to have more colourful layers)
  4. Grease a 7 inch square or round cake pan and place in steaming pot for few minutes over high heat.
  5. Pour about 100-125ml of white liquid into the heated pan and steam at high heat for about 4 minutes or until batter is cooked. Then add 100-125ml of pink liquid onto it and steam for another 4 minutes. (reduce liquid for thinner layers)
  6. Repeat the procedure, alternating white and pink liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.
  7. Add a little more rose pink colour to the last layer to make it a deeper shade of pink.
  8. Leave Kuih Lapis to cool completely after steamed and invert the cake pan to knock out the kuih.
  9. Grease knife with little oil before cutting. You may also brush a little oil on the surface as gloss finishing.

Tuesday, May 14, 2013

A Time for Celebration!

23 March 2013 - SkyBar, Traders Hotel KL

...mommy has done great on her test... let's celebrate!

SkyBar is a Top 10 must do KL attraction. Located on level 33 of the Traders Hotel overlooking the KLCC Park and Petronas Twin Towers.

The Other Side

...getting up on the other side of the bed...looking up on the other side of Sean...Sean's positive qualities : )

'mom, here you are...your breakfast.."

16 April 2013
17 April 2013

Lovely handmade card from Sean (Mother's Day 2013)

Some of the handmade cards from children : )

Cookies Fun

March 2013

Recipe: Chocolate Cake (no egg)

Yummy! Our all time favourite especially when we are running out of egg.

6 tbsp cocoa powder (good quality)
3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
2 tsp vanilla
2 tbsp cider vinegar
2/3 cup vegetable oil
2 cups water (or 3 cups milk)

1/2 cup butter
6 tbsp milk
4 tbsp cocoa powder
1 tsp vanilla
200g confectioners' sugar

  • Mix all dry ingredients together in a bowl. Add vanilla, vinegar and oil. Pour in water and beat to incorporate. Pour into greased pan 9 x 13 (or 2 smaller pans). Bake in preheated oven at 176 Celsius for 30-35 minute.
Chocolate Frosting:
  • Cook the first three ingredients over low heat until blended. Pour into a bowl and add the box of confectioner’s sugar and vanilla. Mix well, spread over warm cake.
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