Bak Chang Season

It's the chang/chung season again! The urge to eat chang made me wrapped my own bak chang this year. I didn't get to make it two years back because (1) I was pregnant and (2) had to take care of a baby last year. I think the color was not dark enough, other than that, it tasted pretty good. This time I managed to use all my filling along with the glutinous rice, (all agaration and thus sometimes with leftover filling). I tried to stuff as much filling and wrap the chang as big as I could with the short bamboo leaves that I bought. (greedy! :0P)



Mental Note: Don't ever buy the short nice bamboo leaves again! But buy the long bamboo leaves, wide is a plus. Then, it's a guarentee big chang everytime.

Giant King Crab

While we were dining at one of the Seafood Restaurant in J.B., a reporter from a Chinese Newspaper (Nanyang) came to this restaurant to take some pictures. So, the owner (I guess) asked one of the kitchen chef to come out and hold the crab for the reporter. Chong took this opportunity to take some pictures as well. Heard that this King Crab was imported from U.S. and cost more than RM$1000. Whoa, now I wonder who would want to eat this crab? This is one expensive seafood restaurant, the steamed fish that we ordered cost more than $100.

Like My Pose?

This picture was taken in M'sia. I like this picture a lot so I thought I shared it here. She was trying on a dress that her kuku bought her and while undressing her, we thought why not took a half naked picture of her. Who would know she even pose it for us. LOL!

Food on Air

The food served on Singapore Airline while on the way to Taipei. Chicken Glutinous Rice and can I say YUMMY! Our first meal was stir-fried noodle in shrimps and jumbo scallops (sorry didn't get to take picture), it was delicious. It had chinese meal included in all the selection and of course I chose all the chinese meal and it was all delicious. On the way back to U.S., we stopped at South Korean so the food was mainly Korean food or American food or Indian food. Anyone knows why Indian love Singapore Airline because the majority of the passenger were Indians and they even have a special Indian menu in all the flights. I heard Malaysian Airline serves excellent food as well.

I'm back!

Glad to be back! Sorry Kirsten and Jo about me being unable to meet up with you ladies. My short time in PJ was really rushed and with no vehicle, it's just tough. The heat and humidity were something we were not accustom to anymore, we are really spoiled by the weather here. Poor Evy always had wet hair (covered with sweat) and rosy cheeks (from heat) while back home. She also got sick on the night before we were flying home. She made it through the flights and now resting at home. She hates her medicines and we have a hard time feeding it to her. This is her first time being so sick and we are just an inexperience parents. Hope she will recover soon.

Will be MIA!

I won't be around for a month or so. Flying back to Malaysia on Monday and will stay for roughly a month. Can't wait to eat all the yummy food and kuih. :) Just hope that I won't gain too much weight and would be able to lose it after I got back. :P

It would be great to let the grandparents see Evy for the first time too. I could tell they are getting excited. It has been six years since I last went back, heard that a lot have changed, can't wait to meet my parents and siblings as well.

Kuih Bunga/ Kuih Rose/ Honeycomb Cookies

This was the kuih bunga I made for this year CNY. I used Jo's crispy honeycomb recipe from jodelibakery.netfirms.com. I didn't get to eat much since my husband basically finished all that I had save for ourselves. I brought more than half to a friend's CNY potluck. My husband just ate it like a snack. Next time I would have to double the recipe.




Adaptation of Jo's recipe:

INGREDIENTS:

(A)
200ml concentrated coconut milk
1 egg
1/3 cup + 1 Tbp. sugar
50ml water
Pinch of salt

(B)
1 cup + 1 Tbp. all-purpose flour, sifted
1/2 cup rice flour, sifted

(C)
3 tsp. Black plus 1 tsp. White sesame seeds

Oil for deep frying


METHOD:


1. Combine (A) in a mixing bowl. Whisk until sugar dissolves.

2. Add (B). Whisk to obtain a consistent batter. Add (C). Mix well.

3. Heat oil in a wok/deep fryer. Preheat mould in the hot oil.

4. When the oil is hot enough, dip mould into batter. Make sure batter coats only the bottom and sides of mould.

5. Place coated mould in hot oil. Shake to release honeycomb from mould. If required, use wooden chopsticks to help releasing. Fry until golden brown.

6. Leave to cool completely on wire racks. Store in air-tight container.