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Fried Bihun (Rice-flour Noodles) | Home Cook

"Firstly, put some oil, when the oil is hot, put in chopped garlic, follow by prawn or meat, after the meat is about to cook, put in bihun, then put......".   Standing in the kitchen and watching at mom frying bihun seems to be easy, step by step instructions were taught by this lovely mom to her daughter who does not know how to cook well. Her daughter forgot what her mom taught after walk out from the kitchen. And yes, the "daughter" here refers to me! But I am very thankful to have a great mom who can cook very delicious meals for her husband and children. Questions of "What to eat later? Where to eat?..." do not come across me as I have a great mom who will prepare lunch and dinner for us every day. However, this is no longer applicable to me during the time I stay alone at outstation. I have to cook and eat on my own.

 

Curry Chicken Recipe | With Instant Curry Chicken Paste

This is the first time I cooked curry chicken in my life, I cooked it with instant "A1 curry chicken paste". The first experience with successful and delicious curry chicken, I am very confident to cook for second time in future. With this instant curry chicken paste, you do not need to get headache with quantity of chilli, onion, garlic, and curry powder. With simple instruction shown behind the packing, what you need are 1kg of chicken (or beef or lamb), 200ml of water and 120ml of coconut milk. I cooked with 8 chicken wings and 3 potatos. Besides, I added 5 chopped shallots (small onion) for better taste. Firstly, pour in the instant curry paste and stir for few minutes, add in chicken wings, follow by potatos. Stir evenly for another few minutes, pour in water and let them boil. When the chickens are well cooked and potatos are soft, add in coconut milk. Stir evenly and you can have a pot of very delicious curry chicken in front of you.

 

Low Sugar Coffee Chiffon Cake Recipe

This cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy! It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe. Ingredients5 egg yolks (about 85g)10g sugar75g hot water + 10g instant coffee (mix well)1tbsp coffee paste70g corn oil120g cake flour 5 egg whites (about 200g)45g sugar1/2tsp cream of tartar Method (step by step picture here)1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.2. Add in corn oil, mix well.3. Add in coffee water and coffee paste, mix well.4. Sift in flour, stir until well combined. You will get a thick mixture now.5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).7. Slowly add in sugar in few badges, continue whisk at high speed until soft peak formed.8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined. You will get a light mixture.9. Change hand whisk to rubber spatula, fold in 1/2 of the remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).10. Add all remaining meringue and fold GENTLY with spatula again until well combined (your mixture should be very light and volume now).11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate. At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members. I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!

 

181 Open House | Juru Village 柔府新村, Penang

"We Share What We Have.....", this is a slogan of 181 Open House, a coffee house located at Juru, Penang. The coffee house open in July 2012 and operate by a Chinese couple of husband and wife. It was renovated from bungalo type double story old house at Juru Village, and "181" is plat number of their house. Before that, we have passed by the coffee house for many times, but could not get a chance to dine in there. Last weekend, we managed to visit them and had our lunch there.
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