[ad_1] Kuih muih - bite sized snacks⁣? ⁣ Happy Sunday, friends?. Kuih muih is a Malay word that usually means bite-sized snacks and they can be sweet or s

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INTRODUCTION Many readers missed our traditional cuisines but most new house chefs did not know how to prepare it. Pardon me to say that most traditional recipes are simple and fast and easy to prepare but with awesome taste.. It was left out probably due to change in taste buds over the years, more health […]

Planning a family holiday is a huge undertaking. From deciding where to go, and sorting out hotel bookings to being in charge of daily activities, it can be

Learn how to make Leslie's Kueh Bingka (Bika) Ambon recipe - ieatishootipost. This has everything you need to know!

Chinese New Year is a 15 day long celebration. Chinese people don't just wish for prosperity, they eat for it as well! Names of festive dishes have tonal puns for luck, prosperity and longevity.

Kuih Bahulu is another popular Chinese Lunar New Year treats. Traditionally, they were baked in a cast iron mold and the heat came from the charcoal. Since, I don't have any of the stuff, I baked them in the oven with a simple Kuih Bahulu mold. The result was pretty good! Kuih Bahulu Ingredients 6 Large Eggs 150 g Sugar 1 tsp Vanilla Extract, optional 200 g Pastry Flour or Cake Flour, sifted 1/2 tsp Baking Powder, sifted A pinch of Sea salt Method Preheat the oven to 400˚F/200˚C and lightly grease the baking tray. Sift the flours, baking powder and sea salt and set aside. In a mixer, whisk the eggs and sugar until fluffy and pale in color, about 8 minutes. Then add the vanilla extract (if using) and continue whisking for a couple of minutes. Fold in the sifted flours and baking powder gently until well combine. Brush the mold with oil and place in the oven for about 3 to 4 minutes. Remove the mold from the oven. Fill the batter onto the mold and bake for about 10 to 13 minutes or until they are light golden brown in color. Lift the cake out with a thin skewer or toothpick and let it cool completely and store in an airtight container. Makes 48 Pieces of Kuih Bahulu

Original recipe adapted with modifications/根据原食谱另做调整: Echo’s Kitchen Ingredients (makes a 6 inch square pan cake ~ or feel free to use your desired pan) A 130g custard powder 150g sugar...

Crepe Diem! These Kuih-nique tender crepes are cocon-utterly divine. A great introduction to Malaysian dessert kuih-sine with truly Katayap-tivating Flavors!

Kuih Akok yang Sedap!!... deqlis 1st time makan kuih nie...tadi g pasar malam di Sungai Besi. Lama tak pergi pasar malam, dalam rintik-rintik hujan deqlis ajak gak en hubby pergi... deqlis mencari kot2x ada org jual kuih bakar tetapi mmg takde laa yg jual kuih bakar (nak buat malas hehe + santan pun takde stok kat rumah) jadi mmg menuju p pasar malam laa ...tetiba deqlis nampak kuih di atas nie...hmm tengok mcm hangus semacam deqlis pun berlalu, masa nak balik tu deqlis lalu lagi kat akak yang jual tue, deqlis pun singgah...tanya harganya... macam mana kira kuih nie? kuih apa nie?? (haha siyes tak tau pun apa nama dia) akak tu kata nie kuih Akok dan RM2 dpt 5 biji... klu satu? 50 sen.. dek kerana takut tak sedapp..ku beli laa satu... jalan 1-2 langkah terus deqlis cubit nak rasa kuih tue.. klu sedap rugi lak tak beli lebih...hehe.. sekali makan "sedappp!!" fuhh.. dlm sejuk2x makan lak kuih panas2x!! perrghh tak leh jadi... terus suap sikit kat hb. "hb pun kata sedapp" haa..apa lagi? deqlis berdesup patah balik laa beli..hehe... beli laa RM2 habis makan suap menyuap dlm keta hehe... tak sempat nak hidang pun ekekeke... balik rumah weool mkn laa bekalan lain yg dibeli Yong tau Fu + Apam balik sampai kekenyangan...hehe sorry laa nak letak gambo kuih akok deqlis beli tadi mmg dah selamat masuk dlm perut yg lapo, jadi gambo2x deqlis goggle jer laa.. hehe.. dan akak yg masak kuih akok tu tadi guna acuan macam kat bawah nie.. gambo sumber pak goggle gak.. sedap laa kuih nie, kena tekak deqlis... (susah ooo kuih2x jual2x nie nak kena tekak deqlis) bab2x kuih nie mmg deqlis memilih sikit... al-maklum lah dari kecik deqlis suka karipap, donut, seri muka..+ 1,2 jeni skuih lain jer....hehe yg lain2x tu kurengggggg...dah tua sikit (sikieee jer hehe) nie baru nak belajar2x makan kuih2x lain..haha... pepun... 5 bintang laa untuk Kuih Akok nie...sedapp makan panas2x:) lembut di dalam, rangup garing bakar di luar:) tetiba teringan bengkang bonda tercinta..:) uools pernah makan kuih nie??

I was searching for a kuih recipe that use lots of coconut milk just because I have an opened carton that I needed to use before it turned bad. Finally this recipe caught my interest and brought ba…

INTRODUCTION Certain recipes that I blogged definitely is not trendy and at times, I doubt if there is any one who would try the recipes..These are usually cuisines that I grew up with. I told myself that I have an obligation to blog cuisines that are fast disappearing or unique to the State of Sarawak, […]

Ubi Kayu (Oo-bee Car-you)or cassava is one of the cheapest potatoes/roots around at 2 Ringgit (US 0.60) per kilo. It became a staple for m...

This is another great way to consume the sourdough discard especially if you like pancake. This was inspired by "Baking with Gina"...

INTRODUCTION When I issued the pandan Huat kuih post, readers and members of Facebook are asking for Gula Melaka (Coconut Sugar) Huat kuih. This trip when I was back to my hometown Sarawak, I managed to get some Gula Apong or nipah palm sugar and I thought it is the time to share with all […]

What can one bakes or cooks in 30 minutes? Well this morning I managed to steam this HUAT KUIH within 30 minutes. This was a short cut of ma...

My journal as a Singaporean home baker and cook on tried and tested recipes.

SAM TAN'S KITCHEN HAS MOVED! Please visit the new website/online store at www.samtanskitchen.com . You can also follow Sam on Ins...

Malaysian savoury pancake bites! They're known as kuih cara berlauk and this recipe is made easier for expats and others outside Malaysia (like you and me).

INTRODUCTION This is a very common hawker delicacy in Singapore and Malaysia. I only know it was called as Char Kuih （炒粿） in Kuching, Sarawak…But in Singapore it is also common in food court or haw…

These sweet rice cakes (糯米餅) have a chewy mochi-like exterior and a smooth red bean paste filling. This recipe makes 13 to 14 cakes, but you can easily double the recipe below for a larger batch (which is my mom’s original recipe). I used my homemade red bean paste, which is a lot less sweet than store-bought versions. When measuring dry ingredients, I typically use a scale, and I measured the flours and sugar by weight when testing the recipe. I recommend that you do the same if you own a scale.You can either cook the cakes in the oven or pan fry them. The cakes are less greasy using the oven method, but they do not brown. My preferred method is to pan fry the cakes. They develop a lovely golden crust, but the cakes will be greasier to touch.

Life is basically about a sequence of happenings and experiences, episodes that unfold around us all the time. It can be as uneventful as queuing for one’s favorite nasi lemak or mundane as w…

This is the crispy pancake version of Singapore fried carrot cake, though there's some debate over whether it should be called radish...

Su-Style Red Bean Mooncakes, are unique to Zhejiang, Suzhou, and Shanghai. Their uniqueness is in the crust––closer to a multi-layered, flaky pastry.

Delicious ondeh-ondeh perfect for you who're living abroad and struggling to find gula melaka and freshly grated coconut.

Duck motif When I was a kid, I didn't know how to pronounce this properly... Koi Kapek, Koi Kapiat or even Gugapek, hahahahaha! Each year, I will look forward to the precious two cans my maternal aunts will pass to us when we visit them on Chinese New Year day 1. And when I was 9 (I think), my siblings and I pestered my mom to make our own. Two cans each year just wasn't enough! My mom finally gave into our request as I'm already 9, and the youngest, and will be able to help out, it will be fine! She bought a large charcoal kuih kapit grill and 10 moulds. I was sooooo excited when the grill and moulds were delivered to our doorstep. The startup wasn't easy as my mom has never made any herself. LOL. The first 30 minutes was difficult. Only my cousin has made this before and she was incharge of 3 moulds. My mom tried out 3 too. We burnt them or were too slow to remove from the mould, and got hardened, and stuck onto the mould. LOL. And the moulds were new, not seasoned. It's a challenge for inexperienced people to use unseasoned moulds. The initial batter was not at the right consistency. But my mom being my mom, adjusted the batter until it was just fine! What was I doing?? I was in charge of keeping the cooled 'letters' into the cans while my brother folded the 'letters'. After 30 minutes, everything was smooth and almost each piece was looking good. Then my mom daringly use up all 10 moulds. One long afternoon's of hardwork gave us 7 Milo cans of kuih kapit! And it was never enough, as always. Each year then on, we would always have two Sundays making kuih kapit for Chinese New Year. My mom made enough to give my paternal aunts and my 4th uncle would finish one can in just 2-3 days, we made enough to make everybody happy. I became the mould handler the next few years, and it was not difficult, provided, we were not afraid of the heat. It was very much anticipated (for me) each year, until I was 17 and everything stopped, and never picked up again. The grill was left to gather dust and the moulds kept away until I used them this time. It's been more than 20 years....... that long. Butterfly motif This crispy crispy treat is a very thin waffle. There are two types in Malaysia, one that is made with wheat flour and doesn't come with embossment. The other type is made with rice flour and comes with embossed patterns. My mom never liked the rice flour version as it is very fragile and the wheat flour version's moulds were too heavy. (We have both moulds), so we just made a wheat flour batter and cooked it in an embossed mould which is much lighter and easier to handle. The result was an easily to handle cookie with an easy to handle mould. LOL. Rice flour versions hardens much faster compared to wheat flour versions, and wheat flour versions have more to chew, not as flimsy, not as fragile. My mom prefers to use self raising flour and it's fine to use just regular cake flour. I asked my mom for the moulds and she asked me how am I going to make it? Now, I can't use a charcoal grill at home, doing everything by myself. So, I used the gas stove. LOL. My mom calls me nuts. Hahaha, yeah, I'm nuts. These are sold for RM30 a can when I can make them for RM3.. talk about 900% savings. LOL. Time used: Less than 2 hours. I added a burner mesh to tone down the flame's height. I bought the mesh from Mr. DIY. Kuih Kapit @ Coconut Love Letters by WendyinKK Makes around 1 Milo Tin 100g cake / superfine flour 150g sugar 100g coconut milk + pinch of salt 100g water 150g eggs (3 grade B/C) Prepare batter. 1. Beat eggs with sugar until it looks very very foamy, no need ribbon stage 2. Mix flour with water and coconut milk, until a smooth batter forms. 3. Combine both and mix until smooth. Cooking (single person working instructions :) 4. Heat mould on medium low heat until hot. Brush a thin layer of oil over the inner surface, both sides and let it heat up for a while again.* 5. Pour batter onto the mould, it should frizzle and close the mould right away**. Cook it over gentle heat, turning from time to time. 6. Use a butter knife and scrape off the excess batter. 7. When the love letter is nice and golden, peel it off, and quickly place the mould back onto the fire***. 8. Immediately roll or fold it into shape. Hold the shape until it is totally cooled down. (Roll -chopsticks in place, Fold - use dinner knife to hold down the edges but keep the other end a bit puffy) 9. Repeat the pouring, cooking, scraping, peeling and folding process until all the batter is used up. 10. Keep the cooled love letters into AIR TIGHT containers immediately. Milo or Milk tins or good plastic containers will work well. *Oiling only needs to be done for the first two pieces and these are usually not nicely made until the perfect heat setting for your stove is found for cooking these treats. No further oiling needs to be done. ** Batter will overflow onto the mould and it's ok. No frizzle and that means the mould is not hot enough. ***Since gas stoves do not provide an even heating like the charcoal grill, results are best when batter is poured onto a reheated mould, and not immediately after peeling. Amount from this recipe.

Best paired with Dinuguan, Sopas, Lugaw or Pancit to name a few.

step instructions with tips and tricks that I picked up from my 10+ years of experience will help you recreate these amazing scallion pancakes at home.