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Seaweed Tofu Rolls 紫菜卷豆腐

Thursday, April 23, 2015


It was in 2001 that I came up with this dish.

It was inspired by my first taste of Agedashi Tofu. And for many years I have cooked it many times, this way.

I've taken the pics of this dish many times throughout the years, starting from the first few months of blogging, and each time I cooked this again.. LOL. I just never shared this recipe for almost 7 years, not that I was reluctant too, but just never got around to do it.


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Rhubarb Bakewell Tart

Monday, April 20, 2015


I don't even remember when did I make this. But I remembered I was hosting a dinner for relatives.

I was hesitant to post this, as it didn't look pretty, because I compared it with Tesco's picture.
Why did I didn't get the same effect?

I thought I will bake this again one day and get a nicer shot, as it tasted really good. But after all these years... I just never got around doing it a second time. I shouldn't wait any longer.


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Beansprouts with Chinese Sausages and Egg 腊肠蛋炒牙菜

Thursday, April 16, 2015



I loved to cook this when I was a teenager. It was easy and yummy.

Some people pick the ends of the sprouts to make the dish look more presentable. For me, I can't be bothered about it. It's not that they are inedible.

It's quite a no brainer dish, just go with your heart, as much of everything as you like :)
Add in some sliced chilli if you like it with some heat.


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Mango Mille Crepe Cake

Monday, April 13, 2015



Mango season is almost here. Almost.

I haven't been posting a nice crepe recipe here since the not so nice Durian Pancake Rolls. After that, I read up on a few other recipes and then, I found this recipe. I used this recipe and then changed it to metric, and kept it this way for more than 3 years, making breakfast crepes exactly the same way. My kids love it.


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Kuih Bakar Pandan

Thursday, April 9, 2015


Kuih Bakar Pandan is a dense and rich baked cake, almost like a tropical clafoutis, but better.

Some people do it in a flower shaped mould and hence the name changes to Kuih Bakar Kemboja. I'm not sure the Kemboja here refers to the Frangipani (Plumeria obtusa) or Cambodia, the country. In the Malay language, the same word is used for both flower and the country.

Anyway, I'm just baking it in a pan, so, it just stays with Kuih Bakar Pandan. :)
Easy, no confusion.


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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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