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Showing posts from February, 2015

Roti John~Meat & Egg Bread

This is a popular fusion sandwich made with beef and egg mixture. You can find this street-snack throughout Malaysia and Singapore. Note: You can substitute beef with chicken and Baguette with hot dog buns.

Ondeh-Ondeh (Buah Melaka)

Ondeh-Ondeh or also known as Buah Melaka is one of the traditional kuih in Malaysia and Singapore. They are either made from sweet potato or glutinous rice flour. These cute little Ondeh-Ondeh are infused with Pandan juice and filled with palm sugar and then rolled in with some fresh grated coconut. The palm sugar that's in it, literally burst in your mouth when you take a bite. They are sweet, delicious, gluten-free and suitable for vegan and vegetarian too.

Raw Energy Bars~Chocolate Orange

These are gluten-free Chocolate Orange Raw Energy Bars. It's made from scratch using raw ingredients, such as Medjool dates, raisins, cashew, almond, cacao, orange zest and juice. If you are a fan of chocolate and orange combination, then you'll love this recipe. They taste really good!

Pineapple Tarts (Open-Faced)

These are "Open-Faced" Pineapple Tarts, made with shortcut pastry. For this recipe, you'll need a pineapple cookie mold and with the option to decorate the top of the tart. Learn how to make them with my video tutorial, and Happy Baking.

Sweet Sticky Rice With Coconut And Mango~{Khao Niaw Mamuang}

This Sweet Sticky Rice With Coconut And Mango is definitely one of my favorite Thai desserts. The “Nam Dawk Mai” mango variety is perfect for this sweet and a slightly hint of saltiness treat.

Love Letters/Kuih Kapit

With the Chinese Lunar New Year just a couple of weeks away now, most Chinese families are busy preparing all sorts of cookies and goodies to be shared with family and friends. I'd like to share a couple of my favorite cookies recipes with you and I will start with this crispy, delectable, and lovely coconut fragrance cookies fondly known as Love Letters or Kuih Kapit in Malaysia. There are only five ingredients needed to whip up the batter, namely eggs, sugar, coconut milk, all-purpose flour, and rice flour. The traditional method is to use a special patterned iron mold press to cook the batter over a slow glowing charcoal fire. As I do not have access to the traditional apparatus and the weather here in Vancouver is still pretty chilly and wet, I used a KrumKake/Pizzelle maker to make these cookies instead. It works just as well, so, do try making these Love Letters using this tried and tested recipe and method. *This is an updated post with a new video cooking guide. {Origina