The Great Chef

I was borne in Kampar Perak.  And if you might have known of this small town Kampar, though it is just a small tiny town, but it has many many famous and well known food and delicacies.   When I am still a little girl, my grandma and mum used to buy those yummy food at the stalls at the wet market.  To name a few of these goodies food that I used to indulge in are "Lou See Fun", "Fun Jai" (never had this eversince my family and I left Kampar in the 80's), "Chee Cheong Fun in curry sauce" (oh, this is my favourite....  and I remember the first time my Johorean brother-in-law had this, he is so stunned that chee cheong fun drizzle with curry sauce!"), Claypot Chicken Rice, Chicken Biscuits, "See Hum Dan Fun",  oh....there are so many and even the desserts like agar agar and cakes like "Kai Dan Koh" are so yummy!  (Apologise that I had to mentioned all these food in Cantonese ). Many years ago, I remember there was a time I was cr...

I guess most of you all would agree with me that given a choice you would prefer to make your own bread and buns at home.  Nowadays store bought bread and buns are too commercialized.  You can taste the difference in their texture and you will notice too that the bread that kept at room temperature for more than a week and they don't get moulded at all.  Well, while I'm in Auckland that few months, there are so many choices of bread to choose from at the supermarket shelves.  And that, I called is real bread, even it is store bought but the texture is so different and they taste so wonderfully good! Saw this at  Sonia's post and thought of give it a try.  No doubt about it, it is such indeed soft in texture.   Plain Milky Buns / Kopitiam Milk Buns Recipe sourced from  Sonia's *makes 9 buns Overnight sponge dough 215g high protein flour 125g milk (cold) 2g instant yeast (1/2 tsp) Method Add all ingredients in a mixing bowl, combine all ingre...

Hot! Hot! Hot!  Yes the weather is getting terribly unbearable HOT to me!  From 4Celcius to 36Celcius and how's that?  And yes, I am back home sweet home and I am still on jet lag.  I wakes up at 3am every morning and feeling not knowing how to spend the wee hours away, so I thought of baking away and make use of my new 12 hole bundt pan.   I have been eyeing this 12 hole bundt pan for so long and when this pan caught my eye while shopping in Auckland, it was way too expensive to own.  So my sister and I waited till for the next offer/discount and yes.....finally it was buy one free one. I have previously used this bundt pan while I'm still in NZ, but it was used to make agar agar......  And now I am using it for baking pound cake instead. Fallen Almond Pound Cake  Recipe from  sophistimom Ingredients 225g unsalted butter, softened 
 225g package of cream cheese, softened slightly 285g cups sugar (I added only 220g) 4 eggs 1 teaspoon pu...

I know I have been MIA from updating my blog , thousand apologies! Kueh Bengka Beras is one of my family's favourite kuih.  I remember I had this when I am still staying in my homet own, Kampar and after I le ft , this kueh has tot ally been forgotten. Kuih Bengka Beras Recipe sourced from Lily's Wai Sek Hong Ingredients 100g green bean flour blend with 200 ml water and soak for 30 minutes 2 x 400ml cans of coconut milk mixed with enough water to obtain 1050ml    (* you may use less coconut milk here but as long as you mix it with water to obtain 1050ml) 1/4 tsp salt 150g rice flour 1 tbsp cornflour/tapioca flour For the syrup 325g castor sugar   (I've used only 280g) 300ml water 3–4 pandan leaves, For Glazing 2 tbsp of thick coconut cream Method: To prepare the syrup In a pot, combine sugar, water and pandan leaves . Bring to a boil to dissolve the sugar and cool the syrup then discard the pandan leaves. Put sifted flour into a large mixing bowl. Stir in coconut mi...