It was a week before Chinese New Year, we went to the market for breakfast. Since it was really near the festival, stalls after stalls selling the traditional cookies, and also decorations. We won’t be at KL during the holidays, so we just get some groceries instead of those delicious cookies *dang it*
When we about to leave the market, I bought some dumpling wrappers. I don’t remember when is the last time we had really nice wanton dumplings, so why not try to make our own. *Seriously, wanton from hawker centre in KL SUCKS BIG TIME!*
After that, we went to the supermarket to buy the remaining ingredients. Pork, shrimp, carrots, and a lot of spring onions, then start cooking!
1. Marinate the pork with soy sauce, pepper & sesame oil, then keep in the fridge for a couple hours
2. Start chopping the remaining ingredients, then mix all together with the pork
3. To wrap the dumpling, prepare a small bowl of water. Add some filling in the wrapper, remember not too much!
4. Fold it half into a triangle shape
5. Wet 1 side of the triangle (not the one facing you) and stick both side together. While you stick, try to push the filling up front, so it look more like a yuanbao (sycee).
To cook the dumplings:
6. First boiled a pot of water.
7. Slowly add the dumplings, try not to throw it all at once.
8. Cook for a few minutes, until it floats of it didn’t have the plastic yellowish colour in the wrapper.
9. Drain it and place in cold water for a few seconds and drain it again, leave it aside
10. Serve in pork bone soup
11. If you don’t like in soup, can also deep fried it.
To cook the noodles:
11. Boiled a pot of water
12. Use any noodles you like, can be instant noodles, or rice noodles. Here I’m using spinach noodles, that can get from most chinese grocery store. Cook for a few minutes, until the noodles are soft and cooked
13. Drain it from the boiling water and place in cold water for a few seconds and drain it, then again place it back to the boiling water for a few seconds and drain it for the last time
14. Add pepper, soy sauce, apple cider, and sesame oil to seasons.
15. Optional, can also add in some pork floss or eggs or any garnish you like
I was preparing lunch the other day, and when I was looking for some ingredient in the cupboard, I found a canned peach. Then only I remember we bought it some time ago, when B says he wanted to make some fruit punch. And when I dug deeper, I even found canned longan too! I think we really need spring cleaning before CNY.
I don’t really like longan, so i decide to make something out of the peach, before it expired. At first I was thinking a normal size pie, but then our wedding gift oven is not delivered to us yet. Despite the small tiny oven we have, I still love baking with it. Anyway, here are the simple steps.
Double Crust (23cm):
1. Pre-heat the oven to (200º C)
2. In a bit bowl, combine the flour & salt, then add in shortening
3. Use a pastry blender or 2 knives, blend the ingredients together
4. Until you have mixture of tiny chunks or size of small peas of mixture
5. Sprinkle water 1 tablespoon at a time, stirring gently with a fork
6. With floured hands, pat the dough into 2 smooth disk, 1 slightly larger than the other.
7. Wrap in plastic wrap, chill in fridge at least 30 minutes
8. While chilling the dough, combine all filling ingredients in a bowl, stir gently and mix well
9. Rolls small balls of crust dough and place in mini cupcake/muffin pan
10. After placing dough ball inside pan, form a small hole in the center
11. Add the filling in the muffin cup for about 3 slices per cup
12. Cover the top with lattice stripe and bake for 20 minutes
13. Reduce temperature to 180º C for another 20 minutes (If the top brown too quickly, make a quick pie shield out of aluminum foil and drape it over the crust
14. Enjoy while its hot!
Grew up in a Chinese family, we both ate a lot of bao. A LOT! From Chinese New Year, to Ching-Ming Festival, to Mid-Autumn Festival,or even no celebration at all, there are always baos on the counter.
Chinese bao is a bit different from the normal buns. Usually we will have all sort of fillings, the common ones are pork bun (生肉包), which is my ultimate favourite. We also have red-bean buns (豆沙包), peanuts bun(花生包), veggie bun (菜包), cha-siu bao (叉燒包) and also the famous Big Bun(大包). Which is kinda like the pork bun, but BIGGER and with eggs, also it was my dad’s favourite, until he became a vegetarian.
Anyway, after 2 weeks of cakes and ice-cream at home, B suddenly crave for something more… less guilt. Seriously, I started to think is either i shrink my clothes, or I really do gain some weight. Initially I wanted to make pot-stickers, but B’s mom made the best pot-stickers ever, like really out of the world, sure nothing can top that, so I decided not to ruined his memory of pot-stickers.
As we are the two person is gonna eat the buns, so we decide to create our own fillings. End up with something kinda unique. The filling taste like pot-stickers, but the overall is a bun, so we decide to name it Pot-Stickers Bun (鍋貼包).
2 tsp yeast
1/2 cup sugar (a bit lesser than half cup)
1/4 cup olive oil
1-1/2 cups warm water
1kg ground pork
1/2 cup shrimps
1/2 yellow onion, diced
2.5 big bowls of spring onions
5 tbsp soy sauce
4 tbsp sesame oil
1 tsp minced garlic
Salt & pepper
1. Mix ground pork, sesame oil, salt, soy sauce and pepper. Let it marinate at least a few hours.
2. Start making the dough, will need about 2 hours to make the dough. Firstly mix water and sugar until sugar dissolves.
3. Add in yeast, and continue mix.
4. Add in the remaining ingredients for dough slowly and in batch. Hand knead it for about 10 minutes, or until it is smooth and pliant. If it’s hard, add a little more water. If it’s too wet or the surface is sticky, add a little more flour. At the end you should see a smooth, soft, but non-sticky dough ball.
5. Cut the dough into small pieces (about 24 pieces) of it. Leave some space between each bun.
6. Cover the dough with wet cloth or plastic cover, and let it rest for about 40 minutes.
7. While the dough is resting, prepare the filling. Mix the pork with spring onions, shrimps and garlics and set aside.
8. Once the dough is ready, flatten it with your palm. Then use a rolling pin, roll the dough into a round thin wrapper. Start at a point slightly away from the middle, then roll in one smooth motion outwards toward the edge of the dough, turning/spinning the dough after each roll. Make sure the center is thicker than the edge.
9. Fill the bun with the meat in the centre. Wrap it one side at a time to create the folding. Twist a little bit at the end of the fold to seal everything in it.
10. Repeat step 9 until all the bun / filling is used.
11. Place it in the steamer with wax / baking sheet in between to prevent sticking. Cover it and let rest for another 45 minutes before steaming.
12. Steam for 15 minutes over high heat. Once done, don’t open the lid, let it rest for another 5 minutes.
13. Let them to cool a little and enjoy.
Since the chocolate lava cake, I think i’m kinda in love with all the baking and cooking. And also it is part of my vows to learn how to cook, so that we don’t have to eat bread or maggie all the time. This week, we are baking muffins! Most muffin we bought are either too big or too sweet, and yes, we are talking about the one at Starbucks. So we decide to bake our own banana muffins. Since there are some left over chocolate from the lava cake, we add in chocolates too!
200g white sugar
250g all-purpose flour
2 eggs at room temperature
150g salted butter
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
1 tbp baking powder
1.Pre-heat oven to 200°C and line muffin cups with paper liners.
2. Mix together flour, baking powder, ground nutmeg & cinnamon.
3. Next, beat the butter and sugar together. Until it has a light texture, add in eggs, vanilla & milk.
4. Add in bananas & chocolate, and use a spoon to fold it.
5. Fill the cups about a bit more than half.
6. Baked about 25 minutes, until a toothpick inserted into the center and comes out clean.
We love cakes, but we never tried to bake before. The only cake we tried to make ourselves is no bake cheese cake. I always wanted to learn how to bake or go to culinary schools, hopefully to learn something. Then one day, I discovered this wonderful school that teach you everything - YouTube.
So after watching lots of yummy videos online, we decide to give it a try and go bake something. We wanted to start from something simple and voila, chocolate lava cake! It may seems really hard, but after countless time of watching the video, it wasn’t that hard actually.
250g Dark Chocolates
3.5 tbsp Sugar
1. Melt the chocolates! As we don’t have a microwave, so we use what we have, boil a pot of water and use as a double boiler.
2. Mix the butter and sugar and mix well. Until the mixture is blend and a bit of pale yellow, add in the egg, one at a time.
3. Lastly, add in chocolate and mix and mix and mix.
4. Grease your mould with some melted butter and fill your mould with lots of love, but don’t be too greedy on the mixture. Don’t fill it more than 3/4 of the mould.
5. Baked for 10 minutes, 250°C. Remove from oven and let stand for few minutes.
6. (optional) Top with vanilla ice-cream!
Recipe adapted from ByronTalbott
I always had a thing for old vintage stuff, especially film camera. I still cant replace my film camera with any digital camera. When we pack for our travel bags, I always say that i will bring only 1 camera, but mostly end up bringing 3 or 4 different cameras. Sometimes i have my fisheye 2, sometimes i have my instax wide, but i will always pack my FM2.
Despite my great love for films & cameras, there is always an issue when i bring them to travel. Last year in Bali, my film wasn’t loaded properly. Then when i was in Tokyo, the same thing happened again. I told myself if this time it happened again when we travel, I will not bring it anywhere anymore!
When we reached Bali this year for our honeymoon, everything was fine. But on day 3, something bad happened, something real bad… the shutter release got stuck! *#@)^%!* Yes, after i’ve prepared all my films and everything else, it just don’t let me open the shutter release button… It just got stuck… I bet it just sit on my lap and laugh at me like what Nelson did to Bart.
When we got back to KL, we brought it to our friend at Keat to help us check the camera. Once we reach there, the shutter button was already working again without even checking. Just switch on and it works! WHAT AN AMAZING CAMERA YOU ARE, MY DEAR, here is a note for you!
Dear FM2, Please treat me well on my next trip no matter where we go. Sincerely,Your Owner.
Anyway, before it got stuck, i got to spend some quality time with it,the result turn out quite well <3 *hugging my FM2 to bed, okay, fine, i forgive you…..*
During our stay at this wonderful Ubud Village in our honeymoon, we joined their 2 hours cooking class. At first I was thinking will it be enough, but then 2 hours is just right!
The menu we picked included Soto Ayam - spicy chicken soup, Pepes Ikan - steam fish in banana leave, Pelecing Kankung - water spinich with chili and Pisang Rai - cooked banana with coconut.
Malaysian food is kinda like Indonesian food, usually is bit spicy with lots of spices and most of the food need to eat with rice or noodles. So most of the ingredients I can still get here, just need to wake up early and go to the market.
What I like about balinese food is the flavour. They always have very heavy spices, herbs & flavours, that’s what make it so delicious. So the first thing I need to cook is the base, they call it Base Gede. It is kinda like chili / spice paste and foundation of all the food, everything we cook, we add a little or a few big spoon of base.
Follow up is the sambal *as a malaysian who cannot eat spicy food, I still enjoy eating sambal and drink lots of water after each bite of my food*, then we start cooking all the food with fancy names.
About 4 years ago, B showed me a blog, which is full of lovely romantic photos from a photographer. Since then, I felt in love with her photos. I joked around telling B said, if one day, we really get married, I want only this photographer to shoot our engagement & wedding.
When we finally plan to get married, the second vendor on my list is this amazing photographer - Jenny Sun, right after our dream venue, Carcosa Seri Negara.
After months of emails and waiting, finally we get to meet this lovely photographer, who shoot tons and tons of lovely photos of us.
Most of the time, we were behind the camera shooting other couple or people, and this is the very first time we get together and have a real photoshoot together. Before this, we were pretty nervous, worried about the props, the outfits, did we bring enough props, will it rain, will we look good on the photos, and a lot a lot more.
When we confirm our date with Jenny’s team, we started to plan about everything for the shoot, and also wedding details. After rounds of discussion, decide to go for a small outdoor picnic / road trip theme. So we asked a friend for a vintage mini austin and brought along some props and DIY a letter “&”, which look super cute on photos. Everything was colour coordination, yellow & turquoise, which is also our wedding theme colour.
Last but not least, a small slideshow of our superb photoshoot with George Harrison singing Let It Roll *i’ve watched this slideshow countless time but i still love it :P*
Venue : Carcosa Seri Negara
Photographer : Jenny Sun Photography
Bouquet : One Cup Love
Props : DIY with love and lots of time
Hair & Make up : Suz Make Up
And also special thank to our wonderful friend Wei Peow for helping us on that day *Big HUGS*
Just came back from our honeymoon, from the wonderful island of gods, Bali. It was my third time to Bali, and I know the forth time is not far away.
As usual, we spent most of our time eating and taking photos. I was so excited and prepared, but on the third day, my film camera got stuck! Good thing I have my X10 with me! *Oh thank god!!*
But end up too busying eating that Klepon and soaking in the private pool, so as usual, I have only some photos… I really need to slap myself the next time if I keep being so lazy :p
Anyway, here are some photos from my X10. Will post the one from my FM2 in the not so far away future *slapping my face to remembering this promise*