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Sunday, June 29, 2008

Sunday Soup

It's the weekend...and after all that Rendang earlier in the week and heavy late night stuff, it's time to go light. So...a Sunday Soup is enough for me...(or really?...hehe)



2 onions - sliced
3 cloves of garlic - crushed
2 red chillies - sliced diagonally
1 cube of ikan bilis (anchovies) stock
4 cups water
salt to taste

some silken tofu - cubed
some chikuwa - cubed
fishballs of your choice
some kangkong (water convulvulus)

Sprinkling of fried shallots and chopped spring onions + flat parsley

Heat abt 3 tbsp of oil in wok. Saute the aromatics till fragrant. Add water. When boiling, add salt and the rest of the items. Do not overcook the veggie. Remove from heat and add the sprinkles. Serve hot as it is or with some rice. U may want to dip the items in my favourite dipping soya sauce. Click here for the sauce.

Wings of the Nite with Oregano Potatoes

Sounds flashy...but seriously, I made this late in the night when everybody starts to announce that they're hungry. So, found some chicken wings in the fridge and rummaged through some potatoes..and therefore, a meal is born..(blame it on the Euro Cup)


Chicken Wings, marinated with..

Ground cumin
Ground coriander
Ground chilli / chilli powder
Ground ginger
Ground garlic
Ground tumeric
salt & black pepper
some water

Marinate well and fry till golden brown.

Oregano Potatoes

Potatoes - cut into big chunks, deep fried to a golden brown. Drain excess oil on kitchen paper and while potatoes are still hot, sprinkle some salt and dried oregano / mixed herbs (oregano,dill,rosemary,thyme).

Serve with your choice of salad and dipping sauce.

Friday, June 27, 2008

Rendang Double - X

Double X? Because it's double the 'lemak' (richness). There's extra strength of coconut cream and cooked to a succulent taste. Try it with yr favourite bread.


1kg topside beef - cut into chunks


Blend the following in a food processor:
5 onions
10 cloves of garlic
4 inches of ginger
2 lemongrass
2 inches of galangal / blue ginger
12 bird's eye chilli
1 tbsp salt
1 cup sugar

Then, mix well with $1 or $2 worth of wet rendang spices. Marinate the spices with the beef, place into a plastic bag, give it a rub and chill in the fridge for 12 hours or overnight.

When ready to cook, dump in the above together with the following into a pot:

400ml of thick coconut cream
abt 8 cups of water
6 lime leaves
2 pcs of tumeric leaves

On a slow fire, cook the above, stirring now and then for abt 1 and 1/2 hours with lid partically closed until gravy is reduced and meat feels tender. Add abt 10 extra bird's eye chilli (leave them whole)and adjust taste. Remove from heat. Serve.

Choco-Berry Thumbprint

A chocolatety base - smothered in zesty lemony cream cheese frosting - topped with syruppy strawberry nibblets.

Need I say more?

Oh way to eat? Slide the whole thing in...mmm...and close your mouth.



125g butter
1/4 cup sugar
1 egg yolk
1 tsp vanilla
2 oz semisweet chocolate (melted)

Sieve the following
1 and 1/2 cup flour
1/4 cup cocoa
1/4 tsp salt

Cream the butter and sugar till light and fluffy. Add yolk, vanilla and chocolate. Mix well. Add in the seived flour, cocoa and salt. The dough will be a bit soft.Don't panic. Scoop into a plastic bag and chill in the fridge for about 1 hr or so till it firms up.

Shape into balls the size of a big fishball. Roll the ball into a bowl of castor sugar and coat well. Tap off excess sugar, place onto baking sheet and using yr thumb, press onto the centre to make an indentation. Bake in a preheated 175 degrees oven for about 15 - 20 mins. Cool on wire rack. When ready to serve, add the topping of cream cheese frosting and sugared strawberries.

Cream Cheese Frosting
250g cream cheese
1 and 1/2 cup icing sugar
zest of 1/2 a lemon or orange
juice of a lemon or orange

Cream the above until well incorporated and thick.
Store any excess in an airtight container and keep it refrigerated.

Sugared Strawberries

4-5 strawberries, diced
1 tsp castor sugar

Combine the above and drain off any excess liquid.

Tuesday, June 24, 2008

Ayam Madras Kariana

Madras Chicken Curry - MY style..

Not feeling well today..tried to focus myself while teaching this afternoon lethargic...but hungry tummies will not wait for any sick chef.So, I picked up all the energy that I have to cook a hassle-free dish. Still, I would say that it will fulfill any hungy man's wish.And one more thing : Please be assured that the food was cooked hygienically..*smile*


1 chicken - cut into 8 or 12 pcs, removed of excess fat and skin

To be grounded

5 onions - (yes, 5 , the more the better)
5 cloves of garlic
2 inches of ginger
a little water

Mix the ground ingrdients with :
6 tbsp of meat curry powder (I chose my favourite brand MALABAR MASALA)

1 inch of cinnamon bark (kayu manis)
2 star anise (bunga lawang)
2 cardamom (buah pelaga)

3 cups of water
1 Tbsp salt( adjust to taste )
4 potatoes - cut into equal chunks (quartered)
2 carrots - cut into 2 inch wedges
1 tomato - wedges
garnishing of fried shallots


Heat 1 cup of oil in wok. Saute the cinnamon bark, star anise and cardamom for a few seconds to release the beautiful aroma. Quickly add in the ground ingredients (with the curry powder mixed together)
and saute the spices till fragrant and oil begins to surface. Add in the chicken pieces and stir, coating them with the mixture and searing the meat. Salt. Add in the 3 cups of water, potatoes and carrots and bring the heat down to a rapid simmer until chicken is tender and potatoes and carrots are cooked. The gravy would have been reduced at this stage. Remove from heat, dump in tomatoes and sprinkle some fried shallots over it. Adjust water to suit yr preferred gravy consistency. I love a mildly-thick consistency. Serve with hot rice or with bread.

Note : I didn't have to add in any coconut milk. The thickness of the gravy comes from the generous heaping of curry powder and onions. Therefore, this dish won't turn bad as fast as the ones using coconut milk. U can also freeze any leftover to be consumed the next day. Just heat up well.

Monday, June 23, 2008

Ikan Alsagoff

Fried Fish with Spicy Soya Sauce

Alsagoff. Named this after my birthplace. Can still remember my late grandma whipping out this dish on a lazy afternoon. We would sit on the ambin (verandah) and eat lunch, dipping the crispy fish into the spicy soya sauce ,while fellow villagers pass by n say hello. In the cool breeze, the swaying of the coconut trees..I mean the leaves...ahh..those were the days,...the good afternoon of yesteryears...


Your favourite fish - I chose Selar Hijau or Island Mackerel or any thick-bodied fish.
Clean, make slashes on body and marinate in water,salt and tumeric powder solution.
Fry to a golden brown.

The Sauce

1 cup soya sauce (kicap manis)
6 red chillies
1 lime - remove seeds only
1 tbsp sugar

Put the above in a blender and blitz. Transfer to a small bowl and squeeze the juice of another lime in. Include the skin into the mixture as well. Pour over the fried fish or you may also serve the dip separately. Make sure to eat with your hands so that u can lick your fingers...mmmm..

Lemak Kubis Muda

Baby Cabbage in Coconut Milk Gravy

Kubis? Kobes? or Gobes?...Ahh..whatever the spelling or pronunciation, I still mean to say CABBAGE..the young ones..the baby ones..why?...because I feel that this breed retains it's beautiful chatruse colour even after it's cooked. Not over-cooked,ya..
Sometimes, I add in su'un(vermicelli)..but for this, I did not. Why?..Because I don't have it....hehe


1 baby bright green cabbage - cut into big sizes
1 carrot - sliced

The Aromatics

1 onion - sliced
4 cloves of garlic - crushed
2 red chillies - sliced at an angle
2 tbsp dried shrimps - soaked, diced coarsely

4 cups of water PLUS 1 tbsp tumeric powder (mixed together)
200ml thick coconut milk
salt to taste

Heat abt 1/2 cup of oil in wok. Saute the aromatics till fragrant. Add water + tumeric powder. Add in cabbage and carrots and allow to simmer rapidly. Add coconut milk and season with salt. Continue stirring to avoid coconut cream to curdle.Do not overcook.Remove from heat and serve.

Sambal Belacan & Telur Asin

Spicy Shrimp Paste Dip & Salted Duck Egg.

A side condiment most dear to a typical traditional Malay meal, it somehow whets yr appetite. Telur Asin, or Telur Masin..whichever way you call it, it is still that old salted duck egg that you sought after. With so many versions of the Sambal Belacan,..choose one that suits you most.Don't worry, your taste buds will still send a message up to your brain to say :"MMmmmm.........."


Red chillies
Shrimp Paste (Belacan)
Lime juice

Adjust the amount of the above to suit yr taste and pound in a pestle & mortar (batu lesung) like crazy!...hehe...I mean..till it forms a decent-looking paste. You can also blitz it in a food processor but for that kampong feeling, give it a good old thwack!..(guaranteed to burn some calories..)..Serve together with some cut cucumbers. Reason? To cool down that burning tongue,if any.

Salted eggs?..Just go n buy lah..Don't mistook it for century eggs, though!

Sunday, June 22, 2008

Last Mee - nit

Can't think of a name for this dish..and since it was a last minute concoction, I therefore chose to name it as such. I made this out of nothing but everything that I could find in that fridge of mine.

500g Yellow Egg Noodles - blanched

The Aromatics

2 onions - wedged
5 cloves of garlic
a few slices of ginger
2 red chillies - de-seeded and sliced

The Sauce

2 tbsp oyster sauce
1 tbsp light soya sauce
2 tsp sesame oil
1 tbsp kicap manis
1 tbsp ground black pepper
1 tbsp ground white pepper
1 tbsp tom yum paste (optional)
1 tsp sugar
2 cups water
(no salt needed as the sauces above are salty enuff)

The Protein

200g chicken breast - cut into bite sizes
200g shrimps - shelled and deveined
(I added the following as well)
4 pcs fish tofu - cubed
2 pcs fishcake - sliced
5 pcs chikuwa(a kind of fishcake: see picture below)- sliced into thick rings

The Veggie

1 carrot - sliced
5 shiitake mushrooms - I leave them whole
some spring greens

cornstarch solution - (to thicken sauce)
pickled green chillies(lada jeruk)


Heat abt 3 tbsp of oil in wok. Saute the aromatics till fragrant. Add the proteins and stir well. Add in the sauce. Once simmering, add the veggie. Do not overcook. Pour in enuff cornstarch solution to thicken and adjust consistency according to your preference. Remove from heat and pour over blanched noodles. Serve immediately. Best consumed with pickled green chillies (lada jeruk) for that extra heat.

Friday, June 20, 2008

Tom Yum Noodle

I'm going Thai that spells out why I made this. No introduction needed for this renowned Thai dish..except that..everyone..and I mean EVERYONE has their own version..pretty much depends on your own preference. I like mine to have all the works, seafood, chicken..whatever..just dump it in, slurp the soup and bite some yellow egg noodles...and you would start to say "..A-roy..!!.."..(delicious in Thai)


Yellow Egg Noodles - or any other noodles of your choice (blanched)

The Soup

10 cups water
4 tbsp of Tom Yum Paste
3 Tom Yum cubes
2 inches ginger - sliced
5 cloves of garlic - crushed
3 onions - wedged
5 - 6 birds' eye chilli (depending on your tolerance)
6 pcs of lime leaves
2 stalks of lemongrass - bruised
2 tsp nampla (Thai fish sauce)

The Veggie
some cherry tomatoes - halved
some coriander leaves - chopped
some lime leaves - ripped
some shiitake mushrooms (or button,..or anything)
young corns - (optional)

The Protein
1/2 kg prawns - shelled and de-veined
250g chicken breast - cut into bite size
3 big squids - cleaned, cut into thick rings
plus whatever that u may fancy..fishcakes, fish tofu..whatever..

Bring all the ingredients for the soup to a busy boil. No saute required. Add the proteins, taste, and add the veggie before turning off the heat. Simple...ya?
Serve together with the noodles. Hot!

High School Rock Buns

Rock Buns or Rock Cakes..whichever you may want to call them..are classic nostalgia. I actually love the rocky-look against the chewy interior. A cross between a cookie and a cake, it's a great tea-time snack or to binge on with a glass of milk. Most of us would remember making these during your early high school years in the Home Economics class. I simply altered the recipe to my preference. I love making them as they don't require me to use any high-end kitchen gadgets. All you need are your hands as it is a rubbing-in method. Simple. Straightforward. Fast. Dead easy..Make some today!


250g butter (not too soft)
250g sugar
500g flour
2 tsp baking powder
1 tsp mixed spice (cinnamon,nutmeg)
zest of 1/2 a lemon
1/4 cup milk
2 eggs
1 tsp salt
1 and 1/2 cups mixed fruits
1/2 cup chocolate chips (optional)
Glace cherries - halved or quartered (optional)

In a bowl, sift flour,salt,baking powder,lemon zest and mixed spice. Add butter. Using fingertips, rub butter into the dry mixture until it resembles breadcrumbs. Add the sugar and mixed fruits/chocolate chip. Beat eggs and milk together and pour slowly into the mixture. Add until the mixture is just binded. You don't need to add all. It should be a little crumbly but still decently moist.

Drop spoonfuls onto a baking sheet. Try not to make them look perfectly round as they are supposed to look rough (that's why they're called Rock Buns). Space them apart and add a piece of cherry on top(Optional). I like to sprinkle a little bit of sugar on top. Bake in a preheated 200 degrees oven for abt 15 mins. Take them out after that as they will continue to bake even during cooling. Place them on a wire rack. Cool completely b4 storing them in a super airtight container.

I get abt 60.

Wednesday, June 18, 2008

Ikan Masak Kicap

Fried Fish in Spicy Soya Sauce Gravy

Another family favourite. You can also use chicken or meat instead of fish. Sometimes I will also add suun. (vermicelli)


Spanish Mackerel (Tenggiri) - cut into thick slices. Marinade in a solution of tumeric and salt and deep fry. Set aside.

The Aromatics
2 onions - sliced
5 cloves of garlic - sliced
an inch of garlic - thinly sliced
3 red chillies - sliced diagonally
2 green chillies - sliced diagonally
1 tbsp of meat curry powder

The Gravy
2 tsp of white pepper
2 tbsp of white vinegar / apple cider
1 tbsp sugar
2 tsp salt
2 tbsp oyster sauce
1 tbsp light soya sauce
1 cup soya sauce (kicap manis)
2 cups water

1 red chilli - cut lengthways
1 green chilli - cut as above
1 tomato - wedged
1 onion - sliced into thick rings
3 potatoes - cut into chunks and deep fried (optional)
a sprinkle of fried shallots (optional)

Heat abt 1/2 cup of oil in the wok. Saute the aromatics till fragrant. Add in the ingredients for the gravy and bring it to a rapid boil. Slide in the fried fish and mix well. Turn the heat down and let it simmer to allow gravy to be absorbed into the fish. Adjust to your taste. When gravy has reduced,(adjust the consistency of your gravy by adding more water or by letting the gravy reduce) turn off heat and add garnishings. Serve hot.

Bende Sambal Belacan

Fried Ladies' Fingers in Spicy Shrimp Paste.

You may use your favourite sambal belacan for this. I added an egg at my kids' request. You may omit it if u want.


Ladies' Fingers - diagonally sliced
1 onion - sliced
3 cloves garlic - minced
2 red chillies - sliced
1 heaped tbsp of sambal belacan
1 tsp salt
1 tsp sugar
1 egg
some fried shallots for garnishing (optional)

Heat enuff oil in the wok and saute the onion, garlic, sambal belacan and red chillies till fragrant. Add in the ladies' fingers and mix well. Season with salt and sugar. Add in the egg and fry for another minute. Remove from heat, sprinkle with some fried shallots and serve hot over a bed of carrot strings. Do not overcook.

Tuesday, June 17, 2008

Almond Chocolate Cups

Attempted one of Alex Goh's recipe. You may use a sweet crust pastry of your choice if u wish.The problem that I have is,..the almonds were mysteriously 'gobbled' up the minute I roasted them!...hehe


125g butter
1/4 cup icing sugar
1 egg
180g flour
50g ground almonds

Work out the above ingredients into a dough. Press into a tartlet mould and use a fork to prick holes onto the pastry.

This is to prevent the dough from puffing up during baking. Bake blind in a preheated 180 degrees oven for 15 - 20 mins or till golden brown. Cool on wire rack and remove pastry cases from the moulds. If not using immediately, store them in an airtight container.

Caramel Almond

1/2 cup sugar
4 tsp water
Some roasted whole almonds

Boil sugar and water till golden brown. Add almonds and coat with the caramel syrup. Separate almonds on pan and let it cool and set.


200g chocolate - melted
200g white chocolate - melted
some roasted whole almonds

Place a whole almond into each baked pastry cup. Top with melted chocolate and white chocolate. Refrigerate for 2-3 mins till set. Drip a small drop of melted chocolate at the centre and tnen place a caramel almond on top. Then, see them disappear b4 your eyes!... (*makes abt 40*)

Sunday, June 15, 2008

Garlic Spring Onion Mini Loaf

Again, u may use your favourite bread dough, crusty or soft and top with the below. Bake at 190 degrees for 12 - 15 mins.


60g room-temperature butter
2 stalks of spring onions, chopped
2 cloves of garlic, minced finely
1 egg

Mix the above and spread on top of your proofed bun.

Chicken Mayo Bun

Again, use your favourite bread dough and fill it in.


250g chicken breast, boiled, cooled and shredded
1/2 cup mayo (add more if u want a wet texture)
2 tsp pepper
1 tsp salt
1 tsp oregano

Bake likewise as in the Apple Cocoon.

Apple Cocoon

Why cocoon, you ask? Cuz it's shaped like a cocoon of a butterfly. You may use any kind of pastry or bread dough of your choice. Just fill it with a sweet apple pie filling (I used a combination of apple and pear) and get creative!


1 green cooking apple (peeled , cored, diced or sliced)
1 golden pear (peeled , cored, diced or sliced)
150g white or brown sugar
110ml water
1 tbsp lemon juice
pinch of salt
1 tsp ground cinnamon
cornstarch solution (mix 2 tbsp of cornflour and 2 tbsp of water)

Cook all of the above except for cornstarc solution. When boiling, add solution. When thick, remove from fire and cool completely.

After filling your cocoon, proof for abt 1/2 hour, brush with egg wash and bake in a preheated 190 degrees oven for 12 - 15 mins.

Thursday, June 12, 2008

ChocoCheese Orange Moo Cake

Made this yesterday for my loved one.Please refer here for recipe. A million thanks to Cik Mat Gebu. I just added 1 and 1/2 cup of icing sugar to the cream cheese frosting to please my sweet tooth.....(or maybe my whole teeth)...hehe..
I called it Moo as a tribute to the cheese and the cow-like pattern on the chocolate pieces surrounding the sides of the cake. I really loved the multi-taste of creamy cheese, dreamy chocolate and zesty orange all in one. My personal verdict?

Tuesday, June 10, 2008


Just to share with u the brownie that I make for orders..
The name?..hehe..again, just the addition of the last 3 letters of my name. Packed with chocolate chips and mixed nuts topped with chocolate ganache. Browniana, anyone?

Japanese Beancurd

Actually, this has to be served on a hotplate but since I don't have one, I didn't..hehe..


2 tubes of silken japanese tofu, sliced thickly - deepfry until golden brown

1 onion, wedged
2 cloves of garlic, minced
a few mushrooms - shiitake, portobello, fresh button...anything - sliced thickly
1 red capsicum - cut into strips
2 stalks of spring onions and flat parsley, chopped

The Sauce

4 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp blackpepper sauce
1 tsp pepper
1 tsp sugar
1/2 cup water

a few tbsp of cornstarch solution


Heat abt 3 tbsp of oil in wok. Saute onions and garlic till fragrant.Add mushroom and capsicum. Mix. Add in the sauce mixture. Adjust consistency by thickening gravy with the cornstarch solution.
Arrange beancurd on plate/hotplate. Pour over gravy and sprinkle with spring onions and parsley and a dust of fried shallots, if u would. Serve piping hot.

Acar Tenggiri

Fish in Pickled Gravy. I always have to cook extra serving of rice everytime, to go with this dish. The pickled gravy here is a simpler version.


A good size Spanish mackerel(tenggiri) or black pomfret (bawal hitam),well cleaned and cut into thick slices.
(if using pomfret,just clean out gills and guts and make slashes on body)
*marinate in a tumeric and salt solution and deep fry to a golden brown*

The Gravy

*to be grounded*
3 onions
6 cloves of garlic
2 inches of ginger
2 stalks of lemongrass
7 fresh red chillies
a little belacan
1 tbsp tumeric powder
2 tbsp curry powder

8 - 10 onions, sliced
2 fresh green chillies, halved lengthways
4 fresh red chillies,cut as above
10 small shallots,peeled and bruised

1/2 cup white vinegar/apple cider
1 cup sugar
salt to taste
3 cups water

1 cucumber,cut into 3 inches thick.Cut along the 4 corners on the outer side of the cucumber,discarding the centre, leaving u with only the crunchiest part of the cucumber.Cut into strips

3 carrots, cut into strips


Heat abt 1 cup of oil in wok. Saute A and B until fragrant and onions begin to wilt nicely. Add C. Stir and add the fried fish. Taste. It shud be sweet and sour - a pickled taste. When gravy has thickened, add the cucumber and carrots. They shud not be overcooked or it'll lose its crunch. Remove from heat. Serve. It'll taste even better over a few hours as the fish would have absorbed the acidity of the vinegar and the sweetness of the onions.

Buttermilk Onions Rings

Warning : For best effect, to be consumed minutes after they're fried. hehe... and do change yr oil if it's too 'cloudy'.


4 - 5 big yellow onions, sliced into thick rings. The outer rings are always of the best size and shape.

The Smokey spice
2 tbsp paprika
1 tsp chili powder
1 tsp freshly ground black pepper
1/2 tsp dried mustard
1/2 tsp brown sugar

The Batter
6 cups all-purpose flour
2 cups cornflour
2 tbsp of the smokey spice
2 tbsp coarse salt
4 cups buttermilk**
** (if not available, just add the juice of 1 whole lemon to every 2 cups of milk, let stand abt 30 mins till it curdles)

In a large bowl combine 3 cups of the flour, 1 cup of the cornstarch, 1 Tbsp of the smokey spice and 1 Tbsp of salt. Whisk until evenly incorporated. Reserve covered until needed.
Preheat deep-fryer.In another bowl, add the remaining flour, cornstarch, smokey spice and salt. Add the buttermilk and whisk into a smooth batter.With your fingers, take the onion slices and pop them into rings. For best results use the larger outer rings. Place the rings in the batter and gently toss until completely coated. With your thumb and index finger pick up the battered rings one at a time and gently flip in the dredge until completely covered in a dry coating. Place on a clean work surface and repeat until all the rings have been coated.
Deep-fry until golden brown, for about 4-5 minutes. Remove from the oil and drain on paper kitchen towel. Season with salt and serve immediately.

Spaghettiana & Meatballs

I deliberately named this Spaghettiana just to include the last 3 letters of my name...hehe..Anyway,it's my own invention, so why not? My kids loved this except for my hubby..*boohoo*..he just doesn't like pasta but he'll dip toasted baguette into the I guess, that's not bad at all..


1 packet of spaghetti of yr choice - cooked till al dente in salted water (refer to the package)

The Meatballs

500g lean ground beef - washed and drained of excess liquid
2 tbsp pepper
1 egg
1 onion - finely chopped
1 tsp ginger powder
3 tbsp of chopped flat parsley
1/2 cup breadcrumbs

Combine all of the abv and work it into little balls. Fry a little to sear in the flavour. Set aside to be added into the sauce later.

The Sauce

3 onions - finely diced
6 cloves of garlic - very finely diced
1 big tomato - diced
4 cups chilli sauce
2 cups tomato sauce
2 tsp dried oregano
salt and pepper to taste
sufficient water to simmer - abt 2 cups

Heat abt 1/2 cup of oil in wok/pot and saute the diced onions,garlic and tomato till fragrant. Add chilli sauce, tomato sauce and the rest of the ingredients. Drop in the meatballs and turn fire down to a medium. Let it simmer till meatballs are cooked and sauce is thickened. Adjust water to suit your prefered sauce consistency. Pour over spaghetti. Sprinkle some mozarella cheese while it's hot. Serve with garlic bread.

Garlic Bread

125g butter - softened, not melted
pinch of salt
2 tbsp freshly ground garlic
1 tsp of mixed herbs (oregano,thyme,rosemary,dill..whatever)
dash of ground black pepper

Mix the above and spread on sliced baguette / french loaf. Wrap with foil and put into a preheated 200 degree oven for abt 15 - 20 mins. Unwrap and serve immediately.

Blackpepper Prawns

I used this for my Shrimp & Wanton Noodles. Cook the prawns in the same sauce as the one in the Kungpao Chicken. Just replace the dried chillies with capsicum instead.

Monday, June 9, 2008

Apple Bread Pudding

made these the other day..(forgotten when was that)..but dont have the time to post..well, it is, explained by the pics.. I managed to get abt 48 minis and it was all gobbled up within an hour..mmmmm..ENJOY!