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Japanese Rice Ball Onigiri おにぎり

Onigiri お握り or 御握り, is a Japanese rice ball made with white rice and shaped into traingular or oval shapes, it can be wrapped in seaweed (nori 海苔). An onigiri is normally filled with pickled ume (umeboshi 梅干), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. You can easily get it from convenient stores in Japan. I made an onigiri in Japan, with a very simple ingredients and procedures to follow. Those ingredients can easily get in Malaysia too.

 

Sushi Kitchen, Japanese Organic Plant-base Cafe | Sungai Ara, Penang

Being creative and innovative are the key to success in this world. If you can design or think of something new and special, and do something different compare with others, you can be very outstanding. Last week, We visited a vegan sushi restaurant in Sg Ara.

 

Coffee Smith 咖啡史密斯 | Maritime Piazza, Karpal Singh Drive, Georgetown, Penang.

When there are more and more cafe open in Penang, I wish I could visit them one by one to enjoy a cup of coffee but I only managed to go one of them recently. It is Coffee Smith that located at Maritime Piazza, Karpal Singh Drive. We went there during Friday lunch, it was very crowded and we had to wait for a while to get our seat. The waiter gave us few copies of menu which I tought it was an advertisement booklet. I found it is quite special to printed menu in this way. After grance through the menu, I found that their foods are quite pricey. In fact most of the cafes are selling foods at higher price range nowadays. I ordered brunch set "Benny Duck Egg and English Muffin", it came with two duck eggs and ham on bread, two pieces of mini hamburger steak (very mini), fries and salad. This set includes one small cup of fruit juice and black coffee, RM24. The way they serve on "wooden plate" is special but I wonder how they clean the plate? Will it remained very clean after use for many times, will the stain leave behind the wooden material? They serve spaghetti too, Spring Vegetable Spaghetti at RM16. Hokkaido Scallops Cream Noodle at RM22. Portion was not big but taste creamy and delicious, you can find two scallops in the plate. Grilled Sandwich, Sicilion Chicken, RM14. I like the grill toast pattern. Caramel Macchiato, RM11. Nice latte art... Address: No. 29C-01-11, Maritime Piazza, Lebuh Sungai Pinang 5, 11600, Georgetown, Penang.Business Hours: 11am to 11pm (Opens Daily)Contact Number: 604-6841818

 

Pokka Aromax Coffee | Japan

Recently, there are new types of coffee from Pokka Company in Japan. It is an aromax series coffee, four types of new aromax coffee namely "Black", "Ice Latte", "Espresso" and "Premium Gold". I have tried all of them and collected the cans of these 4 types coffee.Drinking cute mini can coffee in Japan is enjoyable but this is the first time I collected the cans. The reason is they are special in the sense that this is the first time I saw mini can with cover. Hence I collected 4 of them and wanted to bring them back to Malaysia as one of my collection.I bought all of them from company's vending machine, 90 yen each (about RM3.20). Normal price from outside vending machine is 120 yen each (about RM4.20).
Apple + Breast Milk | Baby Food for 6 Months Old PDF Print E-mail
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Monday, 18 January 2016 14:45
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AppleMilkLogo37When baby more than 6 months, I started to think what to serve her besides breast milk. The first thing I make for her is steam apple with breast milk.

Ingredients:
Apple
Beasts milk

Method:
1. Peel apple skin, cut into small cube.

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2. Steam apple in boiling water until soft.

 

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3. Mash with spoon.
4. Mix well with breast milk.

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I am very happy to see her grow healthily with food I make for her. Although breast feeding journey is tiring, but everything is worth when see her growing up with my own breast milk.


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3 Layer Electric Mini Rice Cooker PDF Print E-mail
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Tuesday, 25 August 2015 17:14
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IMG_20150825_095015I bought a mini rice cooker lately, although I have slow cooker, rice cooker and some other types of cookers, I still decided to buy this mini rice cooker, reason is to cook baby porridge in faster and easier way. I had tried to use slow cooker to cook porridge, it took about 3 hours to get ready.

Product description: 3 layer cooker come with timer, can cook rice, porridge and baby porridge. The timer function is very useful as we can set it to start cook at preferable time.

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I first try to cook lunch for Camus and myself before start to use it cook for baby.

This is the first meal I cooked with the new cooker, ready marinate beef bought from AEON, steam pumpkin and rice. Simple meal enough for two.

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Second try with baby porridge, less than 1 hour to get it done, easy to clean too. You can manually set the time to cook longer or shorter (default setting at 55 minutes for baby porridge).

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Avocado with sweet potato baby porridge

I did re-heat baby porridge for dinner too, by changing the setting to cook for 12 minutes.

In summary, I really love this mini rice cooker with it's timer, easy to clean, easy to carry and fast to cook functions.

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Kaya Jam Recipe Using Breadmaker PDF Print E-mail
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Friday, 24 July 2015 10:16
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IMG_20150723_150551This is the third recipe that I shared on how to make kaya jam. First with traditional mother's method, second was fast method, and this is the easiest among all, using bread maker.
If you think fast and lazy method won't turn out delicious kaya, then I can tell you, this recipe able to produce quite nice kaya jam.
Recipe I get from here.

Ingredients:
1 cup Coconut milk
1 cup Eggs(about 3-4 eggs)
1 cup sugar
Few pieces of pandan leaves

Method:
1. Pour all ingredients into breadmaker.
(I like this recipe as it calls for 1 cup of each ingredient, so I can use the coconut milk box to measure sugar and eggs, just follow the proportion)

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2. Select "Jam" function from breakmaker.
3. Start jam making by press on "Start" button.
4. Stir in between to ensure jam is well mixed (If needed).
5. When done, remove kaya from breadmaker after it is slightly cool. Blend if you prefer soft and smooth texture.

When taste, it is more towards "egg" taste, hence Camus added caramel to the kaya, and now it is almost similar to mom's version.

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Give this recipe a try, the outcome of this kaya will surprise you!

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Thanks to thelazychef for this wonderful recipe, you can find more tips from here.

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Spaghetti with Mushroom Sauce Recipe PDF Print E-mail
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Thursday, 31 July 2014 14:53
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Speg_3Years! It has been years I never touch on spaghetti, never walk into Italian restaurant (except for pizza). I am phobia to spaghetti after went for Italian buffet in Japan in year 2009, the Italian buffet came with free flow of pizza and spaghetti, somehow I guess I ate too much of spaghetti, and that caused me stop spaghetti for 5 years!

Last week, sitting in office, I suddenly smeeeell spaghetti (my brain pop out spaghetti)...then feel like eating the spaghetti that Camus cooked for me about 7 or 8 years ago. Last weekend, he cooked for me again using the same recipe.

See below for the ingredients and recipe, simple yet delicious!

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To cook the sauce, fried garlic and onion in pan, when both ingredients almost golden brown, pour in a can of Campbell mushroom soup, add half can of water and stir well. Add in dried mushroom which has been cut into slices after soak in water until soft. Boil everything and add in a slice of cheedar cheese. Stir evenly.

In separate pan, cook corn, crab stick and beef breakfast lean.

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Very delicious beef breakfast lean bought in Jusco

Cook spaghetti in boiling water until it is soft. When everything is done, serve spaghetti with mushroom sauce on plate, add corn, crab stick and beef breakfast lean. Serve hot!

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Now while I am writing the post, I wish to eat another plate of spaghetti again. Next time, maybe I want to have a plate of carbonara spaghetti. Last but not least, thanks my dear for this very delicious spaghetti!

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Butter Cake Recipe (Egg Separation Method) PDF Print E-mail
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Monday, 21 July 2014 11:37
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ButterCake_2Butter cake is one of my family favourite cake, I used to bake it years ago with "Buttercup" or "Farmcow" butter. This few years, I found it hard to bake nice butter cake with this types of butter. I am not sure what's wrong with it, it was either my baking skill get worse? or the weather that makes the buttle melt easily? or the butter itself? I bought a 500g better quality butter to keep in fridge and plan to bake for butter cake. This time I get "SCS" butter.

When I read through some bloggers' blog, I found one recipe that is famous among many bloggers, and this method using egg separation method. I decided to give it a try.

With no regret, I am very happy with the result, I like this type of cake which gives a very fluffy texture and rich in buttery flavour. Thanks to wendyinkk for sharing Mrs NgSK's recipe. I really love it so much!!!

Ingredients:
230g salted butter, softened
150g caster sugar
4 egg yolks (grade B egg)
200g self raising flour, sifted (I used 200g cake flour+3.5tsp baking powder)
60ml fresh milk

4 egg whites (grade B egg)
50g caster sugar

Method:
1. Preheat oven to 170°C. Line bottom and sides of 8 inch cake pan with parchment paper.
2. Cream butter and sugar till pale and fluffy, scrape side and bottom of mixing bowl as necessary. Add egg yolk 1 at a time. Beat well after each addition.

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3. Put half the sifted flour and mix on low speed until combined. Add milk in two additions and mix until well combined. Add in balance of flour.

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4. In a separate mixing bowl, whisk egg whites till soft peak. Gradually add in 50 g sugar, beat until egg whites form stiff peaks.
5. Put half the egg whites in butter mixture and mix on low speed, pour in balance of egg whites and fold with spatula.
6. Pour batter into baking pan and level.
7. Bang baking pan on table top to remove big air bubbles.
8. Bake at pre-heated oven for 45 minutes or until skewer inserted and come out clean.

My cake has little crack on top when bake in oven for about 40 minutes, I don't really care about this as most importantly it was very delicious, look at the photo to see the cake's texture, lovely!

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Left: before baked, right: after baked

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Indonesia Layer Cake with Cranberries Recipe PDF Print E-mail
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Wednesday, 16 July 2014 14:40
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CranLC_1When I looked back my post on Hawflakes Layer Cake, I just realised that it has been more than one year since I last baked my Indonesia layer cake. I bought a can of butter for baking layer cake and kept until it was expired. I quickly grab it to bake for my next Indonesia Layer Cake with Cranberry.

This time, I follow exactly the recipe in my blog too, with slight modification, I change the filling to cranberries. For my hawflakes and prune layer cake, I managed to bake a total of 8 layers cake but for this one, I get only 7 layers. It was still very delicious and as good as last two cakes! I spent less than 3 hours for this cake. You can substitude cranberries with raisins too if you like as the taste of cranberries in this cake taste very similar to raisins.

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Recipe here: (more picture can refer here)

Ingredients:
340g tinned butter
180g icing sugar (sifted)
1tbsp sweet condensed milk

12 egg yolk
1/2tsp vanilla essense
1tbsp brandy (optional)

100g plain flour (sifted together with mixed spice)
1.5tsp mixed spice

4 egg white

Some cranberry and red colouring

Method:

1. Cream butter and icing sugar with mixer (using k-beater) at medium speed until fluffy. Add in sweet condensed milk and continue cream until well combined.
2. In separate bowl, beat egg yolks, brandy and vanilla essense with handwhisk until pale.
3. Continue mixer at medium speed (step 1), slowly pour egg yolks into butter mixture and cream until well combined.
4. Switch mixer to low speed, add in sifted flour and mixed spice, beat until well combined.
5. In separate big bowl, beat egg white until very hard.
6. Scoop 3~5 tbsp of mixture (4) into beaten egg white, stir with spoon until combined.
7. Add (6) into remaining (4) mixture and mix at low speed until well combined.

To bake:
1. Preheat oven at 200C (TOP & BOTTOM fire).
2. Line square cake tin bottom layer with baking paper. Oil the paper to hold it well with cake tin.
3. Pour one cup of mixture into cake tin, make the layer even with spatula.
4. Bake at oven until top layer is brown. (about 6~8 minutes depend on oven)
5. When done for first layer, take out from oven, switch oven to TOP fire only. Poke cake's bubble with toothpick (if any).
6. Pour another cup of mixture to make second layer.
7. Repeat step (3) ~ (4) until second last layer, switch oven to TOP & BOTTOM fire, 180C.
8. Continue to bake last layer until brown.
9. Remove cake from oven and cool it at wire rack.

*Note1: Arrange cranberries at 3rd & 6th layer. Press lightly with toothpick after pour 3rd and 6th layer mixture.

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*Note2: Take out 2 cups of mixture and add a few drops of red colouring, mix well. Pour 1 cup of red mixture on 2nd and 6th layer of cake.

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Steam Chicken with Mushroom Using Cosway Steamer PDF Print E-mail
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Tuesday, 15 July 2014 14:37
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SteamerRecently when we were doing house keeping, we found out that there is a unit of steamer given by Camus's mom. She bought it from Cosway many years ago but did not use it at all. We took it out from our store room and keep it at kicthen.

Last two weeks, we used it to cook for our lunch and dinner. We found it quite useful and easy to use without dirty our kicthen, hence not much cleaning job after cook except for washing the steamer part by part after use.

We first try with steam chicken with mushroon, the night before cook, we merinate two big chicken drumsticks with oyster sauce, soy sauce and pepper. To make the chicken more delicious, we added dried mushroom, red dates and ginger to the chicken on the day we cooked. Since the steamer contains three layers, we put in lady finger and corn too.

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With this simple and easy cooking way, we were able to enjoy our meal, and it was so delicious.

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