Tuesday, December 25, 2012

Irresistible Unbaked Oreo Cheesecake 2

Another Irresistible Indulgent Unbaked Oreo Cheesecake Temptation!

You might like to take a look of my earlier published   Unbaked Oreo Cheesecake 
and  Oreo Cheese Cupcakes

No Bake Oreo Cheesecake  -  
Thank Angel Tsp for this loving recipe

Ingredients for an 6" OREO Cheesecake  ( mine is 7½'' lose base cake pan)

Biscuit Base: ( I double the amount on the ingredients, children prefer thicker oreo biscuits base)

60 gr crushed OREO cookies (with no cream, however, the cream to be used for the filling)
25 gr butter, melted

Sunday, December 23, 2012

New England Clam Chowder

When I told my children that I am going to cook 'chowder' as their lunch.  Their expression are like '  Huh?  What is that?  Haha.... That is exactly like I 1st came across this hearty meal at a cooking demo at 1 Utama recently.  After the demo, I told myself , must prepare this chowder for my family.  
More details explanation on chowder at wikipedia.

What makes a chowder a chowder, and not just a soup? Chowders originally contained some seafood, but today the definition seems broader. A chowder can be any thick, rich soup with chunks of ingredients in it. Potatoes, onions, milk or cream, flour (as a roux to thicken) and clams are common ingredients, but not mandatory. Corn chowders are almost as popular as clam chowders.
Anyone can make a chowder, and unlike meat stews or chiles, chowders don't simmer for great lengths of time on the stove (although it does take time to make a fresh stock, or you can use bottled clam juice ). These thick, hearty soups are filling enough to serve in small mugs, accompanied by oyster crackers or crusty bread, a simple green salad.
So, by now, I hope you're cheering  for chowders. Below is a  super chowder-bowl recipes while you enjoy  your favorite TV shows.

Friday, December 14, 2012

Guangxi Steamed Chicken 广西白切鸡 - Malaysia Food Fest - Pahang

Guangxi Steamed Chicken

Recalling that I 1st tasted this Guangxi Steamed Chicken, not in Pahang, nor  in Guangxi, China, but in a food court in Sdyney during my recent trip in Australia.   ^_^   The texture of the chicken is soft and tender compliments with the condiments and the aroma of sesame oil, it was superb.  At that moment was telling myself my try out the recipe when I am back in Malaysia.  And  I'd summed up the condiments is the combination of  spring onion, ginger,  garlic/shallots and sesame oil. until I came across the dish prepared by  Wendy of Table for 2,  prepared the dish, then only realizied it is kuchai  (chinese chives) and not spring onion or is it spring onion!!??   Haha...    I am a bit blur to differentiate!  ^_^ 

 This  steamed chicken is to pair with the curry mee to become a set meal.   The set cost A$9.90

 The bowl of curry laksa with the tender chicken is  A$8.90.  With A$1/- extra one get the set meal of the above.

Anyway that is all for the meal in Australia.  

Saturday, November 3, 2012

Lady's Choice Recipe challenge Cook-Off Grand Finale

October 2012 has been an exiting and eventful month for me, It not only mark the 2nd Anniversary of my blogging journey, free and easy holiday trip to Sydney, Australia with buddy Bee Ling.  Hope I will be able to write on Australia trip at a later date.

But the most unexpecting and interesting is the  Lady's Choice Healthy Easting Campaign, which I was chosen as one of the 5 finalists for the grand finale of Lady's Choice Recipe Challenge Cook-off contest.

 Recipe Challenge Contest organized by Lady's Choice fan page
Contest Duration 15tg August - 10th October 2012
Just submit best Lady's Choice recipe and submit to the facebook's gallary.
The catch -  A  chance to win a kitchen makeover worth up to RM20,000/

When on the day of the contest only we know that -
2nd prize -  A samsung double door 550L refrigerator
3rd prize -  A samsung 46' Plasma TV
4th 5th consolation prize -  Philips flyer

I am so happy to be the 2nd winner of the contest and won a Samsung double door 550L refrigerator, Cash RM500/- and a hamper with all the Lady's Choice goodies.    \(^_^)/

Tuesday, September 18, 2012

Irresistible Unbaked Oreo Cheesecake

Youngest daughter always craving and prefer  an non bake cheesecake over baked cheesecake.  Since it  has been  quite a while that I did not prepare any cheesecake for her.  Taking the opportunity of the long weekend holiday with  Malaysia Day 16th September  falls on Sunday and son is coming home from Singapore for a short break. Armed  with a recipe I that  got it from a facebook friend Angel Tsp, sharing with you the irresistible sinful unbaked Oreo Cheesecake to tempt you!!
You may refer to another effort on  Unbaked Lemon Curd Cheesecake in my earlier post!

Who can resist to creamy smooth ice cream liked chilled Oreo Cheesecake??

Monday, September 17, 2012

Sarawak Kachangma Chicken - Confinement Dish

This post is specially for Malaysia food Fest event. - Sarawak Food Fest -  September 2012.

Told a facebook friend Adeline Ong  from Kuching about this event, she immediately randomly name few of the dishes that are popular in Sarawak.  But I prefer something easy and simple.  She strongly recommend me this Kachangma Chicken that passed down by her late grandmother.  I believe most of us from Peninsula know little about these herbs.  Kachang ma in English is  motherwort.  You may take a look at the image of the   Kachangma .

 This dish was 'born' in my blog, practically er....... I was under some pressure to cook this dish, as the main ingredient,  said to be only can be found in Sarawak,  the kachangma was sent to be by post laju, further more with photo of Kachangma farm plus the original recipe from her grand mother.  How to said NO to prepare the dish??   Aiyo!  A BIG thank you to Adeline lo!    ^_^

 The authentic 'Hakka" dish that is served during confinement time for new mothers or for ladies have menstruation pain during their periods as clarified by a friend Wendy Gwen from Kuching.   Unlike the 'Pat Chan" 八珍  which is consumed after the menstruation period. 

Most Sarawakians will have their own version of cooking the kachangma.  Most are similar in nature.  The herbs can be found  in most wet markets, supermarkets and some in their own gardens. Please correct me if  the information on  the herbs are wrong.  

The dish was well accepted by my daughter and I le!  
But the comments I received from Sarawakian friends on my facebook posting  that it suppose to have a lot of soup, (I still have plenty of soup in the pot le!  ^_^ ) and I thought otherwise, that  explain why  my dish is a bit dry.   Hehehe..... My apology!  

Friday, August 31, 2012

Cheesy Sausage Bread

Today is the last day of August 2012 and Merdeka Day for my country Malaysia!  Happy Birthday to MALAYSIA!

Rounding up the day with the much waited details for this favorite Cheesy Sausage for the young and old alike.  Just follow simple step by step from the photos!  Easy, Right?

 Step 1  -  Trim the edges of the bread

Thursday, August 30, 2012

Malaysia Food Fest - Melaka Food for August 2012

Chanced upon this Malaysia Food Fest event with  just 2 days before closing for popular food from Melaka.  The event is for participants to prepare and submit photos, recipes of food represent the particular state of the month  to the facebook page.  The event duration is from August 2012 to August 2013 hosted by popular blogger Wendy's Table for two.  Anyone with  facebook account can join in the fun!  For further detail, you may refer here

The food for the month of August 2012 -  Melaka

For the record,  I am submitting the following posts to Malaysia Food Fest 2012  are as follow :

 1.  Authentic Asam Prawns  -  Refer here for the recipe

This is the photo that won me  Pantry Magic's  cash voucher worth RM300/- to shop at Pantry Magic!   Wheeee..........  ^_^

2.  Kampung Style Fried Rice  -  Refer here for the recipe.  ( This dish was  not qualified)

3. Nyonya Cincalok Omelet -  Refer here for the recipe

4.  Dry Prawns Sambal with Petai  -  refer here for the recipe
This is one of the very 1st photo when I started to blog.  Submitted this photo for an FB  contest and won me an old cookbook on micro wave cooking by Mrs Fong.

5.  Steamed kampung Chicken with Cincalok  -  Refer here for recipe

 One more my most favorite finger nyonya food that i wanted to submit but dont seem to located the recipe in my blog, wonder how shall I missed that out.  Will get it organized, and hope to submit it on time!  Can u guess what that will be?? 

Wednesday, August 29, 2012

Nyonya Cincalok Omelet (Hay Ya Kay Nui) 虾酱煎蛋

Cincalok  ~  A typical and popular  Melaka products  made from shrimps. 
Adding  cincalok and kaffir leaves  to simple fried eggs  will definitely enhance the  dish for that extra ordinary taste to tempt everyone to go for more. 

This was prepared 2 days ago, my eldest daughter just love the aroma of the kaffir leaves.

Recipe source from Northern And Southern Nyonya Cuisine by Chef Ricky Ng
I have made some amendments to the origin recipe.

Ingredients A
3 eggs
3 tbsp oil

Sunday, August 19, 2012

Japanese Green Tea Cotton Cheesecake

Another cheesecake temptation with some amendments to suit my family.   Ot you may prefer my earlier posting on the Baked Cotton Cheesecake, another favorite cake too.

Texture of the cake is light and  soft like cotton with poppy seeds to give that extra chewy treat.


 Recipe adapted from  Fantastic Cheesecake by Alex Goh

Ingredients A
160 g cream cheese
25g butter 
120 milk

Monday, August 13, 2012

Stew Pork Belly (Tong Poh Yoke)

This is my old recipe but with a more appealing photo to tempt you.  As my cooking improve by the days and at the same time polished my photo shooting as well.

Recipe can be found on my older post here.   Enjoy! 

Friday, August 3, 2012

Claypot Pork rib Dry Curry 排骨干咖喱

Who can resist this tempting clay pot curry??

It is a mouth watering dish that is hard to resist! 

A very old fashion and traditional  curry with no fix  amount of ingredients.  All ingredients are measure with estimation that we termed as  ' agak agak' locally.    ^_^   But the end result turned out to be marvelous!

Ingredients to pound/blend ~

About 10 small onion,  1 pip of garlic, small piece of ginger, 2 buah keras, a piece of belancan, 2 pcs of turmuric (kunyit)  about 20  dry chili (soak in water till soft)   - all pound/blend  into paste.
2 stalks of curry leaves

600 gms of pork rib/ 1/2 chicken  (marinate with some salt and curry powder and set aside)
4 -5 potatoes  peel and cut into desire size and boil in hot water till half cooked.

  1. Heat 3 to 4 tabsp of oil in the clay pot add in the blended ingredients and fry with medium high fire till oil appeared.  Add in the curry leaves. 
  2. Add in the pork rib/chicken pieces to cook for a while, add about 1/2 bowl of water and add in the potatoes and cook about 10 mins  or so.   The curry is ready to serve with hot rice or roti jala. ( Will shall my roti jala recipe later on my blog)  
Note:  I did not use and santan for the dishes and yet it turned out superb!!

Thursday, July 26, 2012

Japanese Coffee Agura Cake 咖啡相思蛋糕

Chanced upon   this popular Japanese Agura Cake through Facebook with many baking enthusiastic posting their photos almost everyday!   And most of these home baker are Chinese educated in my facebook account.  The call this  the   相思蛋糕 in Chinese and is  literately means acacia.  
I go for coffee favor for my 1st attempt for this extra soft cake. 

The texture of the cake is super soft and feather light!  
Another plus point of this cake is corn oil is used instead of butter, that make it a Healthy Cake!   Hoooorayy!!
The only set back that I am unhappy is the uneven temperature of my 'time for retirement'  oven!  ^_^

Recipe adapted from FB Jasmine Ang in Chinese version and   I had  made some adjustment.

Ingredients A
Corn oil  65gm
Milk 80 ml ( I used HL milk)
1/4 tsp salt
6 Egg yolk
1 egg
65gm Superfine flour
1tsp Nescafe  + 1tbsp hot water (you may replace with other favor eg. 20gm pandan juice, or  1tsp chocolate emulco and etc etc)
Few drops of coffee emulco

Ingredients B

6 egg white
75gm caster sugar
1/4 tsp cream of tartar

Method A
  1. Beat egg yolk, whole egg, corn oil, milk and salt till foamy.
  2. Mix in flour and coffee slowly till well blended.  Keep aside.
Method B
  1. Beat egg white till foamy add in cream of tartar and sugar, continue beating until the egg white will not drop when over turn the mixing bowl.
  2. Mix A and B slowly till well combined.
  3. Pour in a 9" cake pan and  using steam bake method and bake  for 45 mins at 170°C
  4. Over turn the cake to cool.
I will post more of my Japanese Agura Cake with different favors in the making.  Do follow me closely !  ^_^

Friday, June 29, 2012

Malaysian Delights - Rendang Ayam 冷當鸡

Eeeeee......Errr.......Hmmmm........  Really having a big problem on how am I going to write this recipe on this Malaysia famous cuisine -  Rendang Ayam!  I would not  like to claim credit  on the preparation of this  authentic dish of Chicken Rendang  which is suppose to be time consuming with lot of  tedious chore - peeling, pounding, preparing of the Kerisik and so and so on............ But the finish product of the dish is worth the effort  with everyone enjoy the dish with  extra cooked rice.  (Tambah Nasi)   ^_^
I took the short cut to serve  this unresistantable drooling  dish on the dinning table. 

 Practical everyone is drooling in front of the screen when I posted this photo on my facebook!
How about you?      Wooooohhhuuu.........

As for me,  I enjoyed watching hubby enjoy the dish.  It is really finger linkin' gooooood..........

CONFESSION   -  I just bought a packet of Rendang paste and follow the instruction, and the scrumptious Chicken is born.   In addition I add on few stalk of smached lemon grass (serai), if you have the daun limau purut to add on 'lagi' best!  But I omitted the " Kerisik".  Kerisik is made from  grated coconut  toast  in a dry pan over low heat. Stir constantly until the coconut becomes golden brown,  pound the toasted coconut while it still hot till oil appeared.

 Ready to cook Rendang paste.   Do not under estimate this packet of rendang paste, it really do wonders leh!  At the same times minus all the messy chores in the kitchen.  I enjoyed it,  hope you and your family will enjoy it too!       Wheeee..................

At the same times don't forget to try my another  spicy chicken dish  Tumeric Chicken   黄姜鸡 which is a hit too leh!

You may leave your comments in Chinese or English for me to improve my cooking !  TQ! 

Monday, June 25, 2012

Nutritious DIY Chicken Essence with Ginseng 泡参炖鸡汁

Glad to have some sporting Facebook friends to take  part in the small contest without prize during the weekend.   (~.*)    To my facebook friends, do look out on my wall for some mini contests every now and then to spice up our days!  Sometimes come with a small prize but most important is to have fun and interacting with everybody! \(^_^)/ 

Chicken essence have lots of nutritional value – the main one is the chicken essence acts as a tonic and rejuvenate our body. It is also known for improving mental alertness!
It not only helps to restore physical strength and strengthen bodily functions, but also replenishes body fluids lost through stress, illnesses or childbirth. It is beneficial for individuals experiencing fatigue, lack of sleep, general weakness caused by illnesses and poor post-delivery management.
 This pot is specially designed to double boil chicken essence and you add in enough water and double boil for 3 hours or so without adding in more water to the pot!  The water will not dry up in the pot as the cover are tightly cover without letting out steam and vapor.   Sound great, right?

The pot comes in 5 pcs  -  The pot with 2 handle, a cover,  1 taller pocelian, a smaller pocelian with holes at the bottom and sides and a pocelin lid.  (As show in the picture below)

 The chicken essence is sweet and with a taste of gingseng!  Mamamia!  Yum Yum!

 1.  The Kampung chicken 馬来鸡 without the skin. Smashed the chicken meat with a mallet or the back of the chopper!

2.  Arrange the chicken pieces into the smaller pot with holes

3.  Some American Ginseng is  added for extra health benefits.   Add in the ginseng in between the chicken pieces and about 3 tbsp of water to the chicken.

4.  Fill the pot  with  almost 3 quarter full of water, the chicken is the  put in the smaller pot with holes cover with the procelin  lid and put into the bigger pocelin pot which will then hold the chicken essence dripping into the pot throgh the holes during cooking time. 


Hulala!  the pure chicken essence is ready to be served!

Enjoy and at the same time keep healthy!!

Wednesday, June 20, 2012

Snakehead with Black Beans Soup ~ Remedial Effects药膳生鱼黑豆汤

Herbal Soup with remedial effects!
The main ingredients of this herbal is  fresh water Snakehead fish, the most sought carnivorous predatory fish in Malaysai as it is wedely believed by Malaysian  to have remedial effects. It is said to be speed up the healing process after operation.

Snakehead fish in Bahasa Malaysia is called Ikan Haruan and in Chinese is  called 生鱼.


Snakehead fish about 1 kg  (clean and cut into big pieces)
300 gm black beans
20gms pak kei  北茋
30gms Tong sum 党心
6 -8  pcs of red dates
1 litre of water
few slices of ginger

  1. In a wok, dry fry the black beans till skins open up.  Keep aside.
  2. Boil water in a pot, add in the black beans, pak kei, tong sum and red dates
  3. Boil to the black beans till soft that take about 1 hour or so.
  4. Add in the fish and boil another 10 mins till fish is cooked.
  5. Add salt to taste.  Serve hot.

Thursday, June 14, 2012

Japanese Okonomiyaki (お好み焼き)

Have been absent for 2 months without any posting on my blog but seems nobody missed my food leh!  Sad!  But life goes on...........   
Had a great holiday at Jeju and Seoul, Korea for 8 days trip with my 2 girls from 23rd May to 1st June 2012.   Hope to upload the photos and details here in the near future!
After the fascinating Korea Trip immediately have to head to Gopeng Perak to register youngest daughter Tammie to her matriculation school for the next 52 weeks.   Tammie is not  physically  and mentally prepared for a brand new life ahead!  Bless her and wish her all the best in her future undertaking!  Mummy and Daddy love you!!

I am sharing here with you a Japanese Delight Okonomiyaki ((お好み焼き).  A Japanese pizza.  Okonomiyaki simply means 'what you like" whereby you can add any ingredients as you wish. 
 If you have a passion for food, you absolutely must try Okonomiyaki! 

A giant Okonomiyaki (8" the size of the bottom of my frying pan)
This no so nice  photo was taken using my outdated hand phone as my Nikon D3100 was still at the workshop    =(

 These ingredients are picked randomly  in my kitchen!  

The recipe got it from a book (made some amendments) belong to my friend Winnie Tan from Johore Bharu.
I am excited to share the joy of this wonderful  Okonomiyaki Recipe!


Some squids  (sliced)
 some cabbage ( I used purple cabbage)
4 crab stick (diced)
some spring onion or chives (cut into sections)
I add on my favorite basil leaves which is available in my fridge
 (You can add any ingredients of your liking with no restrictions and fixed amount

200 gm low protein flour
30gm custard powder
2 eggs
4 tbsp soy sauce
1/2 tsp sugar
1 tsp salt 
500 ml water or to adjust

For the sauce

5 tbsp soy sauce
1 tbsp oyster sauce
4 tbsp sugar
1 tbsp potato flour
5g bonito flakes
100 ml water

To garnish

some mayonnaise, some shredded seaweeds and some  Bonito flakes


Mix the sauce ingredients together and bring to a boil set aside.
Sieve and combine the low protein flour and custard powder, add in other ingredients of okonomiyaki and mix well. Set aside.
Heat up a non stick frying pan at low heat, coat with a thin layer of oil.  Pour a few scoops of flour mixture of no. 2 into thin layer.  Add in the cabbage, crab stick and squids (which is pan fried earlier) Add in few more scoop of the flour mixture on top.
Fry both side till golden brown with medium heat.
Pour sauce of No. 1 over the okonomiyaki.  Garnish with seaweeds, mayonnaise and Bonito flakes.

Tadaaa......  The crispy on the outside and soft inside Okonomiyaki is ready to be served!  


The above recipe is just a guide line only.  You have your imagination and create your very own master piece of Japanese  Pancake or Pizza!  Have fun!!!!   


Monday, April 23, 2012

Tempura Fish Fillet with Potato Wedges & Egg in Bell Pepper

Bought 2 packets of Tempura Fish Fillets at Malaysia International Halal Showcase (MIHAS) at KLCC recently, plus a basket of fresh veges from my muslim neighbor and hence here I am with a wholesome of western delights for the family!

Dinner is ready to be served!  ^_^
Tempura Fish Fillet to go with Baked Pumpkin and Potato Wedges

 Tempura Fish Fillets with Oats

Tuesday, April 17, 2012

Simple Green Tea Butter Cake 绿茶奶油蛋糕

I will make every effort to bake any cakes (chiffon, cheese), pie, puff with green tea as one the ingredients!    A fluffy and moist Green Tea Butter Cake, highly recommended to give it a go!

Updated on 28th March 2013, sharing another Orange butter cake's recipe.

Tuesday, April 3, 2012

Superior Steamed Miost Chocolate Cake

First of all thank you my Muslim  neighbour for  sharing such an easy but premium Steamed Chocolate Cake。  The recipe given to me was  in Bahasa Malaysia.   Hope I got the translation right!   On the topping, I am sharing with you 2 type of chocolate toppings with you!

An old fashioned Steamed Moist Chocolate Cake


Wednesday, March 28, 2012

Tasty Marmite Spare Ribs 妈蜜排骨 (2)

I seldom prepare this dish as it is a very tedious chores.  The last time when this dish was served, my son was not around to enjoy it.  This time my son came back to Kuala Lumpur on 25 March, just to watch the FI race in Sepang, which I got the tickets at the main stand  from  my friend Hitomi.  TQ Hitomi!  Please do make it a habit!  hehehe...  I specially prepare the dish again for him and the rest of the family to enjoy!

Anyway, when came back for the late dinner on Sunday ,  he said "  Mom, the  Marmite Spare Ribs is awesome !   Huh!  That make me feel good  and forget  all the hardwork  and time  spend to prepare the dish in the kitchen!    Cheers  to me!

The Awesome Marmite Spare Ribs

I consider this is quite a time consuming dish to prepare, but the end result  worth the effort!   But again, there is no fix rule or steps in culinary, we can always plus and minus as we go along, the end result  -  TASTE is most important!

As for the recipe refer my previous post at  Marmite Spare Ribs