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Guest Post on CuisineParadise : Cheese & Mayo Bun

bread 9 Responses »
Jul 312011

Honestly, I have never thought that through blogging, i am able to make and meet so many great humans and Ellena from Cuisine Paradise is one of them. It’s my honour to have her as a friend really. Not only she is a great cook and baker, she’s got a kind and caring heart too. Oh, making you feel right at home is her forte!

So what do you when a nice friend invites you to do a guest post for her on her award winning blog?

Of course you’d say, OKAY!

Ellena, the recipe developer and an award winning blogger who has been featured on the newspapers, magazines and the list goes on (seriously, you won’t want me to continue because it’s never ending!) has a collection of tested and tried recipes from cookbooks as well as some of very interesting self concoct recipes. Aiyahhhhhh, for more information, see this page and you’ll know why i can’t really write or introduce Ellena properly. HEheheheheheHEHehehe!

When Ellena approached me, she has already had a specific food in mind for me to whip up for her.

Bread, she requested.

And bread she gets!

To be more specific, it’s Cheese & Mayo Bun that is purrrrfectttt for breakfast, lunch, tea time or dinner.. in my book that is. HEE! Again, i used water roux method (tangzhong) for this bread because well, the boys love them soft and fluffy. You know, there was a period of time, in fact.. it was just last month, that we had this almost 5 days a week and the boys didn’t even complain one bit. Really, not even a single bit being a whiner they are when i cook or bake something repeatedly. That’s something aye?

Fine.

To be fair, they are HUGE on cheese… so that could be it. Buttttt, i like to think otherwise though. HAHAHAHA! :P

For more photos and recipe, please hop over to my post on Cuisine Paradise. While you are there, don’t forget to check out Ellena’s beautiful blog.

I’m submitting this to YeastSpotting.

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Guest Post on Notabilia : (Purple) Kuih Keria

kueh & snacks 13 Responses »
Apr 152011

One of the first few emails exchanged when i first got to know Notabilia was  her inviting me to do a guest post on her lovely and very interesting blog.

Of course i said YES!

Notabilia, an artsy/crafty New Yorker living in Singapore. Her blog covers literature, art, independent design, creative people, pretty things, and regional travel. Also, she is an editor, writer and a lecturer! Errmm.. if i were to elaborate further, i would need another 3 hours or so. Hence, i’m leaving it as it is for you to find out more on her pretty blog. :)

Months later when i was doing my usual weekly marketing at the nearby wet market, the first thought that raced through my mind when i spied the purple sweet potatoes was “NOTABILIA. GUEST POST. KUIH!”

You see, Notabilia did mention that if possible, she would love me to whip up some local dessert for my guest post and preferably, a vegetarian dessert (she’s a vegetarian). After a few seconds of brainstorming, i came up with Kuih Keria – the Asian doughnut, which is made with very high percentage of sweet potato. I texted Notabilia immediately and her reply was, “Purple food? I am sold! Send photos my way!”.

I was pleased to no end to be honest, because if she were to decline.. i would still go ahead and make these kuih. Hahahhaa! :P

It has been almost a decade since i last had these yummilicious kuih, you know… and i needed to sink my teeth into them asap since the idea was already in the head. Moreover, they are SO very simple to make that you might refuse to believe your eyes when you scan through the recipe.

Oh, did i also mention that you only need 4 ingredients, apart from sweet potato?

4 readily available ingredients in your kitchen pantry — tapioca flour, all purpose flour, sugar and oil.

Now now…. seriously!

Hop over to notabilia for my recipe and more photos already and whip up some this weekend! ;)

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Submitting this to Suresh from 3hungrytummies for Muhibbah Monday!

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Guest Post on My Cooking Hut : Chicken Biryani

homecooking 19 Responses »
Oct 082010

A few weeks earlier, Lee Mei from My Cooking Hut emailed me to guest post on her lovely blog.

MY VERY FIRST GUEST POST!! *grin*

Needless to say, i was thrilled to bits. Heee! Seriously, how could i not? Lee Mei doesn’t only contribute for Flavours Magazine, a food magazine distributed in South East Asia, she also creates recipes as well as styles and shoots photos for the dishes that she makes!

And that’s not all i tell ya. Lee Mei travels extensively and does beautiful travel write ups, not to mention stunning photographs.

So, after a few emails exchanged in between, i decided to challenge myself and suggested Chicken Biryani. Woo hooooo! Another Indian dish. Heeee. I am very sure by now you’d know how much i heart Indian dishes aye? :P

Biryani.

Biryani is derived from the Persian word “birian” which means ‘fried before cooking’ in Farsi. In modern India, there are 2 pincipal types of biryani, namely the Kutchi – raw biryani, and the Pukki – cooked biryani. I’ve done both versions and i love them both equally. However, i am a little biased towards the “Pukki” style. But if i’m running outta time, i’d do the Kutchi no doubt. Much easier (!) though some may say it’s a little tougher due to certain challenging process such as temperature control and meticulous control on the time.

The recipe i have for Lee Mei is done via “Pukki” style. For more photos and recipe, please hop over to my post on My Cooking Hut! At the same time, don’t forget to check out Lee Mei’s beautiful blog as well ;)

Oh, by the way.. i’ve also included an extremely easy recipe of spiced yogurt that goes beautifully with the biryani in the guest post!

NANDRI!

ppssstttt : i love the spiced yogurt so much so that i eat it like that as my daily snack! cumin, the spice which i added to my yogurt plays a very importantly role to this gluttony life of mine. cumin is famous for aiding digestion *wink*

Note : if you’re wondering why is my biryani not red, orange or yellow.. ummm, that’s because i refused to use the colorings that are commonly used for biryani just to make it look pretty. instead, i rely on pinches of saffron threads (which you can’t quite see in the pictures) and spoonfuls of tumeric powder :)


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