Friday, January 30, 2015

Green Pea Cookies

Adapted From my idol: https://kwgls.wordpress.com/2015/01/29/green-peas-cookies-%e9%9d%92%e8%b1%86%e9%a5%bc%ef%bc%89/


Servings: About 60 cookies depend on size


  • 200 grams of green pea (preferably without coating) or green pea powder
  • 150 grams of plain flour
  • 150 grams of peanut oil or other cooking oil
  • 130 grams of icing sugar
  • 50 grams of corn starch or potatoes starch
  • 1 egg yolk for egg washing



  • Pre-heat the oven to 170 degree Celsius.


  • In a food processor, blend the green peas until as fine as you can. Sift the blended green peas powder to a bowl of icing sugar, corn starch and plain flour.


  • Transfer the flour mixture back to the food processor, add the cooking oil or peanut oil gradually, blend until it forms a pliable dough. Transfer out to a lightly floured surface. Roll out flat and use some cutters to cut into smaller pieces. Gather the sides and perform the same until all the dough are divided.


  • Take a portion, shape round and slightly press down using your finger. Egg wash the cookies using beaten egg yolk. Use some utensils (chopstick, satay stick etc.)  to create your desired pattern. Bake in the pre-heated oven of 170 degree Celsius for about 15-20 minutes or until your desired colour tone. Your cookies will be rather fragile when hot. Let it rest in the baking tray for 5-10 minutes before transfer to a rack for complete cooling. Once completely cooled, store in an air tight of container.


  • Colour of the cookies will depend on the green peas you used. Some are very green whereas some are lighter. If prefer, you can buy the ready processed green pea powder in the bakery shop.

Sunday, January 25, 2015

Sugee Semolina Cake

Adapted from| http://sugareverythingnice.blogspot.com/2011/01/rich-sugee-semolina-cake.html

A sugee cake is really a butter cake but one ingredient that is different is the use of semolina flour. We have always associated this cake with Eurasian households and they would make this particular cake for Christmas or for wedding cakes as it is somewhat dense. It uses a lot of butter and eggs and therefore the rule of thumb is "have a small slice and don't over-indulge". 

If you are unfamiliar with the word "sugee", there are alternatively spellings to this word which is ‘sugi’, ‘suji’, ‘sooji' or ‘soojee’. I further discovered that the word "suji" is actually Northern Indian and the origins of this recipe may have come from there.

This particular cake keeps very well in the freezer. You can also add in a bit of brandy for exra flavour but if you don't like the taste of liquor, you could add in a bit of orange zest instead.

Sugee cake 2

Rich Sugee (Semolina) Cake
Recipe Adapted from Here


220g unsalted butter, softened slightly at room temperature
100g caster sugar
3 Tbsp milk
100g semolina (sugee) flour
3 whole eggs and 2 egg yolks
110g caster sugar
2 tsp vanilla essence
80g plain flour (all-purpose flour)
1 teaspoon baking powder1
1/4 teaspoon salt
120g ground almonds
50g finely chopped almonds (almond nibs)


1) Cream butter and 100g sugar in a mixer for about one minute at medium
high speed. With the mixer still on, add milk gradually, followed by the
semolina flour. Mix till combined. Switch off the mixer and let the mixture
stand for an hour. This allows the semolina to absorb moisture.

2) Preheat oven to 180°C. Lightly grease a rectangular tin of 7" x 9" or an 8" round pan on the bottom and sides. Line the bottom of the tin with parchment paper.

3) Beat eggs and egg yolks in a mixer till frothy. Add 110g sugar gradually
and beat at medium high speed for a full five minutes till pale-coloured. After that add in the essence and beat to combinine.

4) Sift flour, baking powder and salt. Add ground and chopped almonds. Mix

5) Add half the egg mixture to the butter mixture. Fold gently till almost
combined. Then add half the flour mixture to the butter mixture and fold.
Add remaining egg mixture and flour mixture alternately. Fold till all
ingredients are combined. Do not overmix.

6) Pour mixture into cake tin and smoothen the surface with a spatula.

7) Bake for 45 - 50 minutes. If the top of the cake starts to burn, remove the cake
from the oven after 25 - 30 minutes, cover the top of the cake with aluminium
foil, then bake for another 20 minutes. The cake is ready when an inserted
skewer or satay stick comes out clean. Allow the cake to cool for 10 minutes
at room temperature before removing it from the tin. Run a knife round the
side of the cake and overturn it onto a wire rack to cool.

Sugee cake 3


• Milk adds richness and flavour to this cake. If not available, replace with
water but expect a slight loss in flavour.
• The extra egg yolks add moisture and richness to the cake.
• It is important to beat the eggs well. This incorporates air into the mixture,
which helps the cake rise during baking.
• It is not necessary to toast the almonds before use in this recipe.
• Chopped almonds add flavour and some crunch to this cake. Do not omit.
• Buy ready ground almonds and chopped almonds to save time and effort.
• Plain flour gives the cake structure and should not be entirely replaced
with semolina flour.
• When folding the flour and egg mixture into the butter mixture, do not
overmix as this will result in a heavy and dense cake.

Sugee cake 1

Sugee cake 4

Friday, July 11, 2014

Penang Siamese Laksa

Adapted fm:the star food write up

This recipe does not include dried shrimps a d chai Poh. Compare the taste without them.

Penang Siamese Laksa


Spice Paste:

  • 15 (20g) dried chillies, soaked
  • 4 (60g) fresh red chillies
  • 5cm (40g) fresh turmeric
  • 18-20 (180g) shallots
  • 4 cloves garlic
  • 6 candlenuts
  • 5 stalks lemongrass
  • 1 kaffir lime (remove top green layer of skin only)
  • 100 cooking oil
Fish stock
  • 1kg herring (parang) or mackerel (kembung)
  • 2 litres water
  • 2 stalks lemongrass, bruised
  • 2 pieces tamarind peel (asam keping)
  • 300ml thick coconut milk
  • 1 tablesppon sugar, or to taste
  • 2 teaspoons salt, or to taste
  • 800g fresh laksa noodles, scalded
  • 1 torch ginger flower (bunga kantan), split and sliced thinly
  • 1/4 pineapple, cut into thin strips
  • 1 cucumber, cut into thin strips
  • 1 onion, peeled, halved and sliced thinly
  • 1 bunch mint leaves
  • 10 bird’s eye chillies, sliced

Blend all the spice paste ingredients. Fry until aromatic in the cooking oil over a medium to low heat. Set aside.

Gut and clean the fish. Bring water to boil; add the lemongrass and fish.

Boil for five minutes or until fish is just cooked. Remove fish, debone and flake. Set aside the fish flakes. Strain fish stock into a clean pot, add the tamarind peel and spice paste. Simmer over low heat for 30 minutes or until gravy is aromatic. Add half the fish flakes and coconut milk and bring back to a boil. Season to taste.

To serve, bring the laksa gravy back to a boil. Place a serving of laksa noodles in a bowl and add the desired toppings. Ladle the hot laksa gravy and top with the reserved fish flakes.

Melaka Siamese Laksa Lemak


Grind (A):

5 slices galangal
10 candlenuts
20 shallots
5 cloves garlic
40 dried chillies, soaked
5 fresh chillies, seeds removed
1/2 cup oil

Combine (B):

1/2 tbsp turmeric powder
2 tbsp coriander powder
2 tsp belacan granules
2 stalks lemon grass, lightly smashed
4 pieces tamarind skin (asam gelugor)


3 tbsp preserved chopped radish (choi poh)
50g dried prawns, pounded
1 1/2 coconut, grated to get 12 cups coconut milk
5 kaffir lime leaves
1 kg mackerel (ikan kembong)
1 to 2 tsp salt
1 kg fresh thick rice noodles or laksa noodles


2 tsp salt or to taste
2 tsp ikan bilis stock granules
1 tsp chicken stock granules
1 tbsp sugar or to taste
1 to 2 tbsp Nampla (fish sauce)


1 cucumber, soft centre and seeds discarded, then skinned and shredded
250g beansprouts, tails removed, scalded
1/2 pineapple, sliced and cut into thin strips
2 big onions, finely sliced
3 wild ginger buds (bunga kantan), finely sliced
2 red chillies, seeds removed, sliced
6 sprigs mint leaves
7 small limes, halved


Clean fish well and season with salt for 10 minutes. Steam, then flake the fish. Retain the juices from the fish and mix with the coconut milk.

Heat oil in a saucepan and fry ingredients (A) and (B) until fragrant and oil rises to the surface.

Add (C), lemon grass and tamarind skin. Pour in coconut milk and bring to a boil. Add flaked fish, seasoning and kaffir lime leaves.

[To serve: ]Put laksa noodles in serving bowls. Garnish with beansprouts, cucumber, pineapple and onions. Pour hot gravy with flaked fish over. Top up with a sprinkling of wild ginger buds, red chillies, mint leaves and a half slice of a small lime.

Thursday, July 10, 2014

Malones Irish Restoran Set Meal at Jaya One, PJ

We were just passing by this restaurant at Jaya One, PJ with a hungry stomach. 

Without wasting much time, we lunch here as this place is quiet during Fasting Month. 

Set meal with salad or soup with drinks. 
Nice with big portion and taste Irish. 

More info

Malones Irish Restaurant 

M-4-G, Jaya One (72A, Jalan Universiti), Petaling Jaya, Selangor

Colonial chicken

Chicken chop

Friday, June 27, 2014

Yat Yeh Heng Chicken Rice

Chicken Rice is the best lunch meal being eat-in or take-away. There are lots of chicken rice stalls in food courts, restaurants or coffee shops. But, not all are suitable to individual's taste buds.

Well, this is salivating. If I passes by, I will peep left to check the numbers of chicken left and black haired heads at the restaurant during lunch time.

Its 'full house"  daily, starts from 11.00am while chicks left concept, about 200 birds per day where I asked the helper and he shyly answered.

Yummy, right? 2 pax chicken drumsticks, bean sprouts, chicken organs, soup at RM25.40.


HI!  W E L C O M E

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