HAPPY HOLIDAYS!!!

To All My Dearest Foodie Friends,

I'll be away for a couple of days. Before leaving, I've posted a few nice little goodies pictures for you to drool over....untill I get back on next Wednesday! Hope to hear from you then =D

~ Kaya Puff ~

~ Steamed Tapioca Cake ~

~ Marmalade Broiche Croissant ~

~ Fried Vermicelli With Seafood Sauce ~

~ Yam Puff ~

~ Strawberry Chocolate Delight ~

~ Traditional Steamed Fatt Go ~

~ Traditional 'Ma Lai Go' or Malay Cake ~

~ Wholemeal Bran Oat Yam Bun ~

~ Tender Sweet BBQ Chicken ~

~ Chilled Glutinous Dessert ~

~ Century Egg Salad ~

Hope you all have a wonderful time during this festive season!!!! & Have lots of fun & joy!

With Lots of LOVEEEEE,

Kristy

Emperor Steamed Bun

Let me introduce you to this fabulous Emperor Steamed Bun! I've no idea why is it called by this name but this is such a delicious dim sum serve at many places in the centre of the city, Kuala Lumpur. I've seen the review regarding this bun which is very famous around Klang and it's cost about RM$5.00 per serving. I've never been there for food before though I've so many friends and relatives staying in the city included my younger brother. I don't travel much =) But I'll be away for a few days trip this weekend with my children. What do you know, this is actually my 2nd trip of the year. However, hope you all will enjoy the recipe!

Ingredients for Bun Dough as click here :

Method :

- divide dough into 5 portion.

- then slowing roll into a long string and wrap around the oil coated ceramic rice bowl (as shown).

- by the time you finish up everything, it's time for steaming.

- steam the bun for about 12 mins.

- then remove hot bun quickly from the bowl before it gets cold.

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Ingredients for Char Siew Chicken & Mushroom :

1 whole boneless chicken breast, diced

1 large onion, sliced & roughly chopped

100gm mushroom, cubed

Seasoning & Method for Char Siew Chicken Making click here :

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Ingredients for Steamed Glutinous rice :

1 cup glutinous rice (cleaned & soaked for 4 hours or overnight)

1 tspn salt

Seasoning :

2-1/2 tbsp cooking oil

1/2 tbsp sesame oil

1/2 tspn five spice powder

1/4 tspn ground pepper

1/2 tbsp light soy sauce

Method :

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- combine all the seasoning and mix well, then leave aside.

- combine salt and water (roughly about 3/4 cup) together and mix well.

- place glutinous rice to a baking tray with enough water just slightly cover the rice.

- and steam for 15 mins over high heat.
- remove from steamer then stir in all the seasoning and mix untill well combined.

Now, place in enough char siew chicken filling into the steamed bun and then cover it up with the steamed glutinous rice. Finally, place the whole filled bun upside down to the baking tray or plate. And steam for another 10 mins over high heat and serve hot.

Not so pretty but still presentable LOL! haha.... First attempt! Oh, yum! It's more or less like eating 'Loh Mai Gai' with steamed bun. Quite flavourful though! Oh yes, this is huge... just manage to take one of these per person. Don't be greedy! One is enough!

By the way, I would like to thank Shelly @ Experimental Culinary Pursuits for passing this lovely award to me! Thank you very much, Shelly. I am really appreciate it! It is such a great fun of knowing her. She is young and pretty and very keen in cooking & baking as well. She dared to take the challenge in a culinary showcasing and cooked for 300 visitors. Isn't she daring!!!

And I'm going to pass this award to the following new foodie friends :

(1) Trish @ The Mad Chemist

(2) Velva @ Tomatoes On The Wine

(3) Shirley @ Enriching Your Kid

(4) Joy @ Joylicious

(5) Saju @ The Novice Kitchen

(6) Radha @ A Liberal Dose Of Ma-Sa-La

(7) Barbara @ Moveable Feasts

They all such wonderful baker and cook. Do check out their delicious site! Hi ladies, please feel free to drop by and collect this lovely batch. Thank you very much!

HAPPY HOLIDAYS TO MY READERS & HOPE YOU ALL HAVE A WONDERFUL TIME!

CHEERS!

Fish & Potato Casserole

I've to admit that my kids are quite addicted to any kinds of casserole dish lately. The smell of cheese just so irresistible! I've taken a small portion. Have to watch my waist line lol! hehe....

Ingredients :

500gm fish fillet, sliced
500gm boiled potatoes, roughly mashed
150gm mushroom, slightly chopped
1 large onion, cubed
salt & pepper to taste
1 tspn mixed herbs
1 tbsp flour
3/4 cup milk
1/2 cup grated mozzarella cheese
1/2 cup grated cheddar cheese
1 tbsp tapioca starch

Method :

- marinade fish fillet with salt & pepper and tapioca starch.
- preheat frying pan with 3 tbsp butter.

- pan fry sliced fish fillet and mixed herbs untill cooked.
- then remove from frying pan and leave aside.

- add another 2 tbsp of butter onto the frying pan.

- stir in onion and saute untill fragrant.

- add in mushroom and simmer for another 1-2 minutes.

- stir in flour and then follow by milk, salt & pepper to taste; simmer untill slightly thicken.

- off the heat, stir in mashed potatoes and mix well.
- place potato mixture to a baking dish and cover it with cooked fish fillet.

- finally, sprinkle both cheeses on top and bake at 220'c for about 10 mins or untill golden brown.

I've added a little curry powder on top for extra flavouring.

I like the potatoes a little chunky and not too soft. It goes perfectly well with the fish! yum.....

Vol-Au-Vent Dream

This has been my long time dream. Oh yes.... my dearest Vol-au-vent! This is the moment. I'm going to make my dream come true. Because of my excitement, I forgotten to take down most of the pictures. However, these look just perfect!

Ingredients for Pastry Puff click here :


- the pastry sheet recipe is just enough to make 4 sets of pastry skin.
- you've to cut out 8 pcs same size pastry dough.
- empty the centre of the moulded pastry dough on just 4 of them, by using a smaller size mould. - brush on water to the whole moulded pastry, then join the other part together.
- finally, brush on egg glaze and bake at 200'c untill golden brown.
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Ingredients for Filling :
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200gm chicken breast, cubed
100gm celery, cubed
100gm mushroom, slightly chopped
1 large onion, cubed
1/2 tbsp flour
1 cup milk
salt & pepper to taste
1 tspn mixed herbs
1 tspn crushed black pepper
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Method :
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- preheat frying pan with 2 tbsp butter.
- stir in onion and saute untill fragrant.
- add in chicken and simmer untill almost cooked.
- then stir in mushroom, celery and mixed herbs, simmer for a little while.
- now stir in salt, both peppers & flour.



- pour in the milk and stir untill became a little thicken.
- off the heat and place it to the pastry.

Phew... what a beauty!!! Yet still have to take a bite on it..... yum.....mmm.....! Four sets are really not enough. My son already place in the order lol. haha......

Without wasting, I've baked the center dough too and made them into Napoleon/Mille-Feuilli Pastry. What a double goodness!

Coconut Custard Slice

A tropical kind of coconut custard! I think coconut is a fantastic ingredient in all kinds of bakery and cooking because of the aroma produced. But the bad news is coconut milk isn't very generous to your heart! So, it is to advise not to take coconut milk too often. However, you can use coconut extract for flavouring instead! It's better than nothing, right! So, here we go....

Ingredients for Bottom Layer :

1 cup self-raising flour

1 cup desiccated coconut

1 cup brown sugar

125gm butter, melted

- combine flour, coconut and brown sugar and mix well.

- add in sugar and stir till combined.

- press mixture over a 9" baking tray.

- bake for 15 mins at 180'c.

- leave to cool.

Ingredients for Custard Filling :

4 eggs

1 cups milk

1 cup coconut milk

1 cup flour

1 tspn baking powder

2/3 cup sugar

1/4 cup butter, melted

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Method :

- combine flour, baking powder and sugar together.

- in another bowl, beat eggs, milk, coconut milk and butter untill well mixed.

- add in the dry ingredients and mix well.

- pour the mixture over to the shortbread crust.

- bake for an hour at 180'c

- leave to completely cool before slicing.

Hm...mmm... I'm sure you know exactly what it was like! Such fabulous aroma!

Hakka 'Hee Ban'

This is traditional Chinese Hakka goodies which eaten during any festive celebration. But it's now widely sell in many places as our local street food. The process of making this kind of goodies is very simple with just few ingredients and yet delicious. I used banana leaves as the base because it gives better fragrant. And I have the recipe as follow.

Ingredients :

Starter Dough Ingredients

150gm all purpose flour

1 tspn yeast

150ml water

- mix all ingredients to form a soft dough.

- and leave for fermentation for over night or 10-12 hours.

Main Dough Ingredients

150gm flour

150gm glutinous rice flour
140gm sugar

150gm water

colouring

Method :

- mix all ingredients and starter dough together to form a soft dough.

- leave for fermentation for another 4 hours.

- then roughly stir in 1-1/2tbsp corn oil/olive oil.

- divide dough into 14 portion (by using an ice-cream scoop & then roll into round shape)and place it to the banana leaves.

- and leave for another proof for 20-30mins.

- then steam for 15min over high heat.

The best thing about this goodies is the texture that is so nice & soft even after a day or two without chilling.

I've made two batches about thirty pieces. And I'm going to bring all these with me when visiting my in-laws later on. My hubby other eight siblings are going home too, I'm not sure is it enough for all of them!

Deep Fried Yam Stuffed Chicken

This is one of the dish that they served in my hubby's nephew wedding dinner two weeks ago, at the restaurant. Since my son told me that this chicken dish is awesome good, so I'm going to give it a try. Hopefully, I can get the exact flavour & taste! haha.... And here goes the recipe.
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Ingredients :

2 whole chicken breast ( divide into 2 portion each)

salt & pepper

- marinade the chicken breast with salt and pepper.

#Deep Fried Yam Paste Ingredients refer here.

Method :

- preheat non-stick frying pan with 3tbsp cooking oil.

- pan fry chicken untill cook thoroughly.

- leave to cool before spread on the yam paste.

- spread the yam paste to cover the cooked chicken breast.

- preheat a deep frying pan with enough cooking oil for deep frying.

- place the chicken breast to a deep fry rack or bamboo sheet, and slowing place into the hot oil.

- and fried over medium heat. (do not press on the skin)

- remove chicken from hot oil once the yam paste has turned into brown colour.

- the skin should be a little crispy

- then keep them into the oven before serving.

(the skin should be looking like my yam puff, very fluffy. This isn't fluffy enough because I fried them upside down due to lack of cooking oil! )

However, my son said "yes, this is the flavour and aroma!". I think I got it right!!! haha..... This dish is so flavourful that I can eat the whole dish all by myself. Luckily, I'm on diet. Just taken a few slices. That's all! hehe....

Hereby, I would like to thank Anncoo for passing this beautiful award to me. Really really appreciate it and honoured to have you to be my friend. And I'm going to pass this award to all of my foodie friends. I think you all deserved this. Please feel free to pick it up and stick it to your site.


It's a great pleasure of knowing you all and being with you for almost everyday. I enjoy every moment I spent chatting and making fun with you out there for the past few months very very much. And I'm glad I started this blog (which I think I should have started it earlier). This site has actually brought me to another level of my life, my very happy life. My life has suddenly all brighten up because of you. Love you always!((hugs)) & kisses.