Tag Archives: 20minutes

Wind Chimes in a Bakery – Baking a Red Bean Bun

The Moments Captured on That Morning

Wind Chimes in a Bakery A

Yesterday myself and a big group of bloggers were invited to attend a baking session with Sue (Koe Yeet) and Adam (Ahmad Nabil) who are the main cast for the Samsung Galaxy S4 Wind Chimes in a Baker. It was a fun session. We got close with the casts and we managed to hear their thoughts and questions where thrown to them. It was a fun baking session. Both Sue and Adam were extremely friendly. Naughty they were, flour were flying everywhere. They definitely my two big monkeys ! lol!

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Eight Best Crab Dishes in Kuala Lumpur

Marmite Crab at Mei Xichuan Restaurant
Marmite Crab at Mei Chixuan Restaurant

I am totally a crab eating fan and I find them totally succulent, flavourful and excitingly delicious. As the high demand, most mud crabs available here in Kuala Lumpur are either imported from Bangladesh or from our neighbouring country Indonesia while Sri Lanka crabs seem scarce.

The prices of the mud crabs are based on their size, the big the size the higher the price per kg, usually small size starts from RM28/kg while medium size starts from RM40/kg and large size starts from RM70/kg. Mud crabs are be very versatile and can be steamed, grilled and deep fried over a variety of sauces such as sweet and sour, black pepper, curry powder, salted egg yolk, black bean and many more to name but it is a must to have them fresh as the meat will always be firm and sweet juicy.

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Honey Mousse with Apricot Jelly and Pistachio Joconde

Honey Mousse with Apricot jelly

I have been work long shift almost everyday to get all the dessert orders ready for weddings, birthdays, father’s day and also had 5-days private baking classes while also conducting my macaron classes over the weekend. It was rather tiring and stressful, I was over worked and we had a mix up with one of our order too, it was Sid’s mistake :(

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Bojari Rice by Chef Faizal from Rempah Ratus Nasi Lemak Restaurant

ChefA

Chef Mohd. Faizal is just only 34years old, a young innovative chef with more than 10years experience in culinary, specialising in malay cooking and heading the kitchen of Rempah Ratus Restaurant. He also had been working in many kitchen through his culinary journey such Genting Highland Resort, Pearl International Hotel, Summit Hotel and Mines Beach Resort.

One of the things that he can’t do without till today is his set of knives which had been following him all this 10years. He loves cooking especially having the chance to cook for Tun Mathir and also some royalty families but his top celebrity fan is his own mother! He advices young chefs to be more motivate, focus and dedicated to their work. One of Chef’s wishing list is to able to work with Chef Gordon Ramsey one day!

Here is the recipe that Chef Faizal would like to share with us, Bojari Rice.

dishA

Bojari Rice (for 2-3person)

Ingredients
A

500gm Rice
B
100gm Onion
80gm Garlic
50gm Ginger
80gm Lemongrass
80gm Candlenut
80gm Dried Shrimp
10gm Tumeric
C
150gm Ghee Oil
1.2litre Water
20gm Ginger Flower
8gm Screw Pine Leaf
30gm salt

Method
1. Blend ingredient B
2. Wash the rice
3. Saute blended ingredients till fragrant in a pot with ghee oil.
4. Add in rice, salt and screw pine leaf.
5. Add in water
6. Cook for 20minutes or until rice cooked.
7. Before serving, sprinkle the chopped ginger flower

OTAK-OTAK(Steam Fish Paste with Egg, Herbs & Spices)

Ingredients
A
500gm Fish Paste
B
50gm Onion
20gm Garlic
20gm Ginger
40gm Lemongrass
50gm Candlenut
C
50gm Dried Cilly(soaked and blend)
4nos Egg
10gm Rice Flour
5gm Tumeric Leaf
10gm Salt

Method
1. Blend all the ingredients B
2. All all the ingredients
3. Pour in a flat mould which had been layered with banana leaf.
4. Wrapped the mould with plastic wrapper.
5. Steam for 30minutes

Fried Chicken Rempah Ratus

Ingredients
A
1kg Chicken (cut into desire size)
B
100gm Onion
50gm Garlic
50gm Ginger
80gm Candlenut
50gm Lemongrass
30gm Fresh Tumeric
3gm Lime Leaf
C
40gm Dried Chilly(soaked and blended)
20gm Salt
10gm Sugar
2nos Egg

Method
1. Blend all the ingredient B
2. Mix all the ingredients.
3. Marinate the chicken for at least 3 hours before deep frying.
4. Fry till golden brown.

Palm Sugar (Gula Melaka) Malay Sponge Cake "Ma Lai Ko"


70ml palm sugar
2 large eggs
100gm castor sugar
160gm cake flour
1 teaspoon baking soda
200ml thick coconut milk


1. Beat egg until bubble then add sugar for 10 minutes (till thick and white)
2. Pour egg mixture into a bowl fold in shifted cake flour and baking soda
3. Blend in palm sugar then the thick coconut milk
4. Cover and rest batter for 20minutes (to get the honeycomb effect)
5. Stir and pour into desire cups or moulds
6. Steam at high flame for 25minutes

I alway find that “Ma Lai Ko” to be eaten and serve while they are soft and warm. This gorgeous “Ma Lai Ko” can be served with ice cream too. Hope you will try this recipe in your own kitchen at your own time and pleasure.

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