MnYfoodtalk

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Where is Ah Shui?

Ah Shui is back!!! Yes, I am back to Ah Shui Little Kitchen. If you are wonder where is Ah Shui, well, I will tell you where am I.. Erm, anyone miss me? Hehe, I know I am kao bin pui (thick face skin) :-p

First of all, I would like to apologize for not updating my blog for such a long time. In fact, I am still living in blogging world, but not in Ah Shui Little Kitchen. Err, I still love Ah Shui Little Kitchen, but due to certain reason, I blog in another domain. Please visit http://www.mnyfoodtalk.com for more post.

I will remain Ah Shui Little Kitchen until blogspot decided to kick me out, hehe. You are always welcome to Ah Shui Little Kitchen to look around. Do feel free to leave any comment and I will get back to you as soon as I can.

I won’t say bye bye now as I wish to see you in MnYfoodtalk! See you!

Mango Yogurt Juice

Recently, the hot weather is really annoying me and make me feel uncomfortable, easy to get angry and sleepy. I can't really sit down enjoy surfing internet, editing photos, blogging, baking and etc. Then what to do leh? Hmm, I think I should try out something that can cool me down.

I make mango yogurt drink, below listed the ingredients needed.
1. 1 cup Mango yogurt drink / plain yogurt drink
2. 1/2 Mango (cut into small piece)
3. 2tbsp Vanilla ice-cream
4. Some Ice cube
Blend all the ingredients in a blender.Served immediately.A cup of mango yogurt drink can actually cool me down. You can change the recipe according to your taste, if you like kiwi, just blend with kiwi...please give it a try, I am sure you will like it!

Mini Chef - Belated Birthday Gift

I received a parcel today, it was a gift from my good friend, Aii Ling. I think she bought me this birthday present last year and kept it until this week. Finally she had "decided" and "remembered" to send me the birthday gift. Hahahahaha...

I was so happy when I received the parcel and open it immediately. Unexpected, it is a mini chef that I like. Thanks Ah Ling ka Ling ka Ling (this is how I called her). I like it very much and for sure I will keep it into a big box where I keep all my miniature collection. Hehe...

This is the mini chef I received from her, it is cute!

Mini chef with cake, perfect match! I love it. Thanks yar, Ah Ling.

Asam Laksa

My bf's colleague gave him a pack of Asam Laksa Paste during their lunch gathering. By looking at the instructions written at the pack, it seems like very easy to cook. Now, I have tried and it is proven that really easy.

LAKSOUP asam laksa paste

Instruction given ( click to enlarge)

Ingredients needed:

Kambong fish (steam until cooked)

Remove fish bone

Laksa hoon

Onion, cucumber, chili, ginger bud

Mint leave

Laksa paste in pack

How to cook:

Pour the asam laksa paste into a pan

Add in water

Add in fish and bring it to boil

Get ready all the laksa hoon and vegetable in a bowl

Add laksa soup

Serve!

Easy? It was sour but after added in prawn paste, the taste more like asam laksa. Haha, hard to explain, but overall it was not bad. I would recommend to those asam laksa fans who always travel to other country or places out of Penang, in case suddenly think of Penang asam laksa, that is the way to get it. Do you agree?

Milk Dessert

I bought few packs of milk dessert with three different flavours which are strawberry, kiwi and peach from Japan. They are easy to make and that's why I bought back for my nieces to "DIY" the milk dessert.
Follow the instructions, pour out the mixture and mix with 150ml milk.

Kiwi flavour

Strawberry flavour

After added milk,Stir.. stir...stir..

Pour into container and keep in fridge until cold before serving.

The desserts taste like yogurt, texture like pudding and it is quite delicious. I saw this in Jaya Jusco Queensbay few days ago, selling price at about RM5.xx per pack. If you like it, you can get one and try it out too. Hehe...

Kuih Puluh

HAPPY CHINESE NEW YEAR to all my blog's readers!!! Have been long time didn't post my recipe, so sorry.

This time I would like to share another recipe, a simple yet delicious new year Kuih Puluh recipe.

Prepare ingredients as listed below:
1. 300g eggs
2. 300g sugar
3. 180g plain flour

Ingredients needed

Method:
1.Beat eggs and sugar until stiff.

2. Mix 30g of flour with 100g of egg mixture. Mix well for a smooth texture.

3. Brush a copper mould with oil, heat in a preheated oven at 170C until hot. Pour the mixture into the mould and bake for about 15-20minutes.4. Unmold and store in an airtight container when cooled.Hint:
Beat the egg mixture until thick right before adding in flour for a fluffier texture.

Krispy Kreme Doughnuts in Japan

During my stay in Japan, I have been visited to many places. And now, let me first start sharing with all of you about the famous Krispy Kreme doughnut in Japan.
The time we reached Krispy Kreme shop, not surprisingly, the queue is just like what I expected, very long. Well, no matter how, we just want to try the doughnut. So, let’s queue up! After waiting for about 10 minutes, a freshly fried doughnut was given to everyone of us. Yeh! I got a free doughnut. Hehee…

Free plain icing doughnut

After my first bite, yummy!

While we were waiting there, I took the photos of how the doughnuts were made. To me, that was the most attractive part. Hehe…

First stage, Mixing & Extruding,

Next, Proofing,

Cooking,

Flipping,

Glazing,

Finally, Cooling & Boxing,

Doughnuts with different filling and topping after went through all the processes.

We bought 4 different types of doughnut, they are so delicious. I will try it again when there is a chance.

Cheesy flavour...so delicious!

Amazing...

Anyone know what are these by looking at their outlook? Guess??
A rabbit shape container?

And a bear shape container?

A hint for you, it is something related to egg, a hard boiled egg... Haha...

Well, let me introduce to all of you, it is used to shape an egg. Get my point now?

First of all, prepare a hard boiled egg, when it is still hot, put it into the cute shaper. Wait for few minutes, or until the egg is cool.

Tang tang tang tang!!!!!! Yeh, now the normal round hard boiled egg becomes so cute in rabbit and bead shape. Hahahaha...

Amazing! I just love it. How about you?

Bangkali Cheese Bread and Bangkali Garlic Bread

After attended the 2nd flogger gathering, I decided to make my own bangkali cheese bread because the bangkali cheese bread served at Edelweiss Restaurant was delicious. Well, I do not know exactly the ingredients they used, but from the outlook of the bread, it looks like simple dish which ingredients are bangkali bread and cheese. Ops, almost forgot, there is another ingredient, called onion!

I made my own bangkali cheese bread without onion, hmm, the taste was not bad, especially when the minutes it came out from my smart oven, the fragrance and the taste were fantastic.

Other than that, I did tried bangkali garlic bread too. Weeeew, one word to describe everything, SHUI!

Please try out your recipe and share it with me, ok?

Baking Tips Before You Start

It is very important to be well prepared before you start baking, follow these few simple steps to make yourself more relaxing and enjoying.

1. Read carefully the recipe.
2. Gather necessary ingredients (including toasted nuts or lemon zest).
3. Ensure all equipments are wash, clean and dry before starting.
4. Pre-measure all the ingredients.
5. Prepare baking pans such as greasing and flouring.
6. Preheat the oven.
7. Follow every mixing steps in the recipe as each step has a purpose.
8. Avoid opening the oven door during baking.
9. Pay attention to baking times.
10.Ensure baked goods are completed cool before serving or storing.
11.Store baked goods properly.

Seiyou Kotto Yougashite (西洋骨董洋菓子店)

I bought a Japanese anime with titled "Seiyou Kotto Yougashite". I feel excited when I saw this DVD and hence bought it without any consideration. The reason I like this anime is because it talks about CAKE ~~ yes, something related to cake again. I haven't watch the movie yet but do have some print screen from the DVD.

The master pastry chef is a gay, hahaha...

I wish to see more cake's shoot from the anime and of course some baking knowledge. Hahahaha...

Wolfberries Wholemeal Bread

I made a healthy bread which used of wholemeal flour, flaxseed and wolfberries. I made the bread by using my smart breadmaker and it was so soft and delicious. Hence what you need are only the ingredients as well as a breadmaker. If you do not have a breadmaker, you can mix all the ingredients and knead until the dough is soft and elastic, shape into big ball shape (or whatever shape that you prefer) and let it prove until double it's size. Bake at 180°C for about 30 minutes or until it is cooked (baking time is dependent on the size of bread).

Ingredients:
200ml egg(1whole egg)+water (the meaning here is to put 1egg into a measuring cup and add water until they reach 200ml)
40g butter
3tbsp milk powder
1/2tsp bread improver
1 1/2tsp salt
60g sugar
1tsp poppyseeds
1tsp flaxseeds
2tbsp wolfberries
3cups wholemeal flour
1 1/2tsp yeast

Method: (for breadmaker)
1. Put all the ingredients in breadmaker machine according to sequence as listed above (wet ingredient follow by dry ingredient, lastly add in yeast).
2. Set according to your breadmaker machine's setting.
3. Remove the bread from the breadmaker machine when it is ready.

Kalabu 鸡脚

自从小时候,我就很爱吃酸辣的美食,而kalabu就是其中一道我的最爱.很开心我能做出自己爱吃的kalabu鸡脚,这是我第一次弄的,味道很不错，我本身很喜欢．喜欢这道开胃菜的你们不妨也亲手试试吧．
材料:
(A)
300g 鸡脚 (去骨煮熟)
1-2粒 洋葱 (切片)
1大匙 指天椒碎
1小匙 泰国疯柑叶 (切丝)

(B)
少许 薄荷叶 (切碎)
少许 芹菜 (切碎)
少许 红辣椒 (切碎)

(C)
2大匙 酸柑汁
1大匙 酸梅酱
3大匙 糖
2大匙 热水

做法:
1. 准备好A料.
2. 将C料拌均,加入A料搅拌均匀.
3. 洒上B料再拌均即可.

非常简单又好吃的一道开胃菜哦,试试做来吃吧.

Garlic Bread

After I baked the first garlic bread and the taste was not bad, I have decided to bake for the second time. This round, I used a different bread, which is Italian bread. The ingredients used were the same as before, just that I added some herbs this round, and the taste was really fantastic.

Before bakedAfter baked

Ingredients:

Italian bread (I bought from tesco)
Garlic (chop)
Butter (soften)
Herbs

Method:
1. Slice bread.
2. Mix the butter and garlic well.
3. Spread the bread with mixed butter garlic.
4. Sprinkle with heabs.
5. Bake at 150°C until it is golden color and crunchy.
6. Serve with mushroom soup or a cup of coffee.
7. Clean up your kitchen after meal. Hahaha...

Please give it a try, it is really tasty and easy to make. I and my family like it soooo much.

Thanks to Criz and Buzzingbee for leaving me a comment in my first garlic bread post, from there I changed my "normal garlic bread" to Italian bread and of course, I added with herbs this round to make my garlic bread taste much more better.

Macaron Class

I have attended the macaron class conducted by Sunny Yaw (Big Boy Oven) from KL on last Saturday. The class was held at Hong Yap Trading Company at Jalan Siam Penang and the course fees is RM220. Before the class start, I tried the macaron which was made by Sunny. That was the first time I ate macaron and I was surprised as the macaron taste really good, I just like it. Sidney said that macaron is sell in Singapore and Japan, too bad that I do not see any macaron selling in Penang. Erm, anyhow, now I know how to bake it myself already, so I can bake it at anytime I want lo, haha, but according to Sunny and Sidney, the macaron is something hard to make as every single steps are very important and if you do not handle it well, your macaron will not turn out nicely. :(

Left: Sidney and Right: Sunny Yaw

Here goes the macaron photos...
Before baked:

After baked:
The "legs" will come out after you bake it, and this is the specialty of macaron. According to Sunny and Sidney again, without the "legs" it is not consider as macaron. Haha, so funny.

Coffee macaron made by Ah Shui, hehehe...
Tea break prepared by Ling Zie,

Banana raisin bread (not too sure about the name)

Chocolate Guinness Cupcake

Cookies

Thanks Ling Zie. I like the Guinness Cup Cake very much, but I did not try the cookies :-( Was busy keipoING and kapsterING around and forget to try it. Hehe...

I like the class as we are able to hands on and make our own macaron, each student will do one recipe. I can conclude that the class was fun as I can learn macaron from there and also get to know some new friends. Thanks to Sunny and Sidney for taking the efford to travel down from KL to Penang to conduct the class, nice meeting all of you and of course, hope to see you all again in the future.

Mini Chef

I like to collect cute-cute and mini-mini stuffs, another word to describe these cute and mini stuffs is "miniature" lo, haha…I feel very "geram" when I see them. Can you imagine that all these big big stuffs were scaled down to smaller size? And now, you can place all of them on your little palm. I always feel like shouting (as loud as I can) at this moment, the moment when I see the cute cute and mini mini things....AAAAARRrrrhhhhhhhhhhhhhhhh!!!!
I was searching for chef miniature since long time ago, finally managed to find it. The height of the miniature is about 10cm only, so can you imagine the size now? Hehe, cute ler! Also, the miniature chef that I was looking for is chef with bread/cake, wooo, that's why not easy to get lo. And most important thing, don't be too expensive...hahahaha...

Chocolate Chip Cookies

I baked these cookies during my holiday, they are very easy to do, very delicious, and crunchy. Below is the recipe for the cookies.

Ingredients:
A:
150g butter
80g brown Sugar
100g sugar
1/8 tsp salt

B:
1 egg

C: (sieved)
140g flour
1/2 tsp baking powder
1/4 tsp baking soda

D:
25g rolled oats, blend until fine
60g chocolate chips
30g raisins
*Add whatever nuts that you like.

Method:
1. Beat A till light and fluffy.
2. Add B and cream well.
3. Add C and mix well.
4. Add D and mix till well incorporated.
5. Drop a big heap spoon of the dough into the well prepared tray. Leave some space in between each dough.
6. Bake at 170C for about 20 minutes or until done.

This is a very easy to do recipe. Try it at home la. For ingredient D, you may add in whatever ingredients: nuts, white chocolate chips, oats, or other ingredient which you like. I sprinkle with some poppy seeds also, hehe...

Blogger Gathering / Brownies

I had attended a flogger/blogger gathering on 27 September 2008 at Edelweiss Restaurant, Penang. I was very happy because able to meet so many bloggers on that night. All of them (bloggers: Alvin, Buzzing Bee, Cariso, Criz Lai, Chan Lilian, Lingzie, Andrew, Penang Tua Pui, Nicholas, Steven, Sharon, CK Lam, Yi Phing, Jason, Ken and Allenooi) are very friendly and I just don’t feel like that was the first time I met them. After the gathering, I truly felt that, I still have many many many many more “lessons” to learn such as: How to take a more attractive photo? How to improve my blog’s traffic? How to design a nicer blog? How to …...? How to ……? How to earn $$$$$$$$$$ through blogging? Hahahahahahhaha…so many questions come to my mind and I have so many things to learn, how how how? Well, I don’t care, as I understand the concept of 活到老, 学到老 and I am always veryyyyyy free at home during my weekend, so ….hehehe, time is there for me to learn all the things that I want lo.

Since I like baking so much, and my blog is about my baking life, so I decided to bake something for all the bloggers on that day. Early in the morning, I woke up and get ready all the ingredients and start to bake my brownies. I was not only busy with the brownies, but also busy with taking all the photos, the photos of how I make the brownies. Hehe…

Agnes Chang’s recipe:

Ingredients:

250g dark cooking chocolate, broke into pieces

150g butter / margarine

180g soft brown sugar (I put 120g only)

3 eggs, lightly beaten with

1 tsp vanilla essence

120g plain flour, sifted

120g toasted nuts, coarsely chopped

4 tbsp icing sugar, for dusting

Method:

1. Melt dark cooking chocolate and butter by either using a double boiler or microwave power medium for 2 minutes. Stir until mixture is smooth.

2. Add brown sugar and stir well.

3. Add eggs and stir well.

4. Add flour and stir well.

5. Fold in nuts and pour mixture into a greased pan.

6. Bake in pre-heated oven at 180C for about 30 minutes or until cooked.

7. Cut into pieces when it is cool and pipe with glace icing.

Glace icing:

50g icing sugar + 1 tbsp water until smooth.

EEeerrr, I think I have over-baked the brownies this round and cause my brownies to be a little bit “crunchy”. Haha, paisei la everybody.Would like to thank all the organizers for making the gathering wonderful. Thanks CK Lam for her jam tart, Criz for the lucky draw, Lingzie for organizing the gathering so well, Gill for arranging the place, all the bloggers for attending and last but not least, my dear for accompany me to attend the gathering.

Cookies inside the goodie bag

Jam Tart from CK Lam

Wish to attend the coming gathering, it must be another fun gathering. See you guys then!

Croissant

Cinemon Roll Croissant - Before Baked

Croissant - Before Baked

Cinemon Roll Croissant - After Baked

Croissant - After Baked

Tuna Croissant

The making of croissant is a bit complicated, we need to ensure that everything is as cold as possible (and many many more). It took me about 4 hours to complete everything. Anyhow, I enjoyed everything that I did, hehe...because when I saw my croissants were freshly baked out from my smart oven, I knew everything that I did is worthy...and I like to eat it with tuna. Yummy! Yeepee!