See these nice cakes which are so amazing from 作品_畫
只是蛋糕...俄國手藝
http://cicdview1.blogspot.com/2008/04/blog-post_9338.html
Sunday, April 6, 2008
Can you imagine these are cakes!!
Saturday, March 8, 2008
Mung bean sprout
I love to grow my own mung bean sprouts as they are so fresh that you can just eat them raw. And they are free from additional chemical which is added in the sprouting process.
This sprout is great for stir-fry by itself, or stir-fry with other veggy, or for fry rice vermicelli, or as part of salad (see gado-gado).
Wholemeal Cheese-less Pizza
A pizza without cheese. How it tastes? Well, it tastes as great! (At least better than a plain bread, right?)
The left pizza is unbaked and the right pizza is baked. They are thin crust pizza, so the size is a bit bigger.I made two for lunch -one for myself and one for hubby. But I can hardly finish it as it's way too large for me!Tapioca cup cake
Ingredients : Fresh tapioca paste, thick coconut milk, fresh grated coconut
For filling : banana, raisin.
It's darn delicious eventhough there isn't any sugar added as the banana and raisin provide natural sweetness!
Stir-fry jicama (sweet turnip)
A very common dish on the dining table in Malaysia.
The simplest way to eat is to wrap it with raw lettuce accompanied by chilli sauce.Stir-fry Spicy Stink Bean
Ingredients : Chilli, Onion, shallot, garlic, buah keras, dried shrimp. I omitted the belacan as it's not my favor ingredient for cooking. (Unless it's a must in a particular recipe)
Friday, March 7, 2008
Brown rice vermicelli with homemade chilli sauce
I fried this brown rice vermicelli with homegrown mung bean sprout. The tangy homemade chilli sauce is concocted from all natural source like fresh chilli, ginger, garlic, small lime, golden raisin and salt. Again, no refined sugar being used. It can be stored in fridge for one week.
Local flavour Sushi
These sushi are filled with authentic local flavour ingredients : chilli, turmeric, shallot, garlic, lemon grass,dried shrimp, grated coconut and salt. The sushi rice is flavoured with honey (as opposed to the traditional sushi which is flavoured with refined sugar) , Japanese rice vinegar and salt.
Thursday, March 6, 2008
Wholemeal Pau (split mung bean filling)
Cooking the split mung bean filling from olive oil (or grape seed oil), sliced shallot, steamed mung bean split, chopped date, raisin, salt. (No refined sugar). This filling is same as the filling for biscuit.
Roll into balls, ready to be wrapped into pau.
Wholemeal Pau with split mung bean filling. No sugar being used.Filled wholemeal biscuit (spicy coconut filling & split mung bean filling)
Filled wholemeal biscuits with two types of my favourite filling.....
These wholemeal biscuits are so healthy that you can take them as part of your breakfast... They contained no hydrogenated oil like margarine or shortening.
Preparing the split mung bean filling from steamed split mung bean, olive oil (or grape seed oil), shallot, salt, chopped date and raisin.
Split mung bean filling rolled into ball and ready to be wrapped.
Spicy coconut filling is also my favourite filling...The 
ingredients for Spicy coconut filling are olive oil (or grape seed oil), chilli, turmeric, lemongrass, grated coconut, shallot, garlic, dried shrimps and salt.
ingredients for Spicy coconut filling are olive oil (or grape seed oil), chilli, turmeric, lemongrass, grated coconut, shallot, garlic, dried shrimps and salt.
Friday, February 22, 2008
Thursday, February 14, 2008
Fried Brown Rice Vermicelli
It's been months since my last post. Sorry for my tardiness in posting....
This is a very high fibre dish as I used plenty of vegetables : 1 bowl of fresh vegetables (mung bean sprouts, Anorki mushroom, carrot (juliened), string beans, cabbage (juliened)), and 1 bowl of brown rice vermicelli to cook this dish.
The special feature is the all natural spices used for the pounded chilli paste : fresh chilli (or Korean chilli powder), shallot, garlic, galangal (lengkuas), lemongrass, turmeric. I added very small amount of tamarind juice to impart a very mild sour taste to it. The final taste is akin to Tom Yam fried rice vermicelli.
I abstained from the use of the store bought Tom Yam Paste which contains too much of additives. If you are a lover of strong, savoury flavours, then this "all natural" dish is a dish that you will most likely fall in love with!
(For non vegetarian, I suggest you add one or a combination of these :fresh prawns, fresh squid, dried shrimp (pounded or in whole) to make it even more relishing - as I sometimes do!)
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