Author: sweet surrender

It’s my first time having luo si fen (螺螄粉). I always want to try it but dare not to. The smell can be overwhelming. I’m afraid that if I ordered it in the shop, I couldn’t finish it. Usually, it is not cheap!

Then one day, I saw there’s offer at the supermarket for the instant luo si fen. I decided to buy it to try. Here’s the video of me unboxing and cooking it. Just follow the instructions printed on the packaging will do.

Oh boy! The smell was so strong and it stunk the whole house *LOL* The base is actually made from river snail. The smelliness seemed to be from the bamboo shoot instead of the snail soup. However, when eating it, it’s actually quite appetizing. Started with one mouth and you kept going for second, third, and more.

Beware! The aftertaste actually lingered in the mouth and throat for quite a while. You might give out smelly breath hahaha! Just like after eating durian.

Anyway, I would say that luo si fen an acquired taste. It’s acceptable to me but definitely not something I’ll crave for. Have you ever tried it before? What do you think? Do you like it?

Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!

Trying to clear the coconut milk that I had. Hence, the idea of using coconut milk instead of milk for semperit came up. I’m making mini ones. If you want to make the normal sized ones, just go ahead. No change in recipe. Just the amount of dough you pipe for each cookies is different. You might need longer time too if you make bigger sized ones.

The recipe can make about 150 pieces of mini semperit (depending on the amount of dough you’re using for each piece)

Ingredients:
125g salted butter (room temperature)
45g castor sugar
1 egg yolk
1/4 tsp salt
1/2 tsp vanilla essence
160g plain flour
60g cornstarch
2 tbsp coconut milk/evaporated milk

Instructions:

1. Cream butter with sugar, egg yolk, salt, and vanilla essence until light, fluffy and creamy.
2. Add in coconut milk/evaporated milk and continue creaming until incorporated.
3. Sift in plain flour and cornstarch.
4. Mix till incorporated.
5. Pump with semperit pump. Here’s where I bought the pumps https://invol.co/cl9q0ki
6. Freeze for at least 1/2 hour before baking it.
7. Bake in preheated oven at 150 degrees Celsius for 35-40 minutes.
8. Let it cool and store it in an airtight container.

Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!

Nestum cereals are no stranger to Malaysians and Singaporeans. Aside from having it for breakfast, you can also make cookies or snacks with it. Even cakes too. Check out the recipes below.

1. Batang Buruk Nestum

Ingredients:
Nestum (Blend as fine as possible)
Milk powder (If you want more milky taste, add more milk powder)
Icing sugar (Optional. If you want it sweet, then add this)
Popiah skin
Whole egg (gently beaten)

Steps:
1. Mix Nestum and milk powder and set aside. If you want it sweet, mix in the icing sugar as well.
2. Roll the popiah skin with a chopstick/straw and stick the end with the beaten egg.
3. Remove the chopstick/straw from the rolled popiah skin.
4. Cut into the shape and size of your choice.
5. Deep fry till golden in colour.
6. Coat with Nestum and milk powder mixture while it’s still warm.
7. Let cool and store in an airtight container.

2. Nestum Cookies

This recipe can make approximately 70 pieces.

Ingredients:
125g salted butter
45g castor sugar
1 egg yolk
1/4 tsp salt
1/2 tsp vanilla essence
160g plain flour
60g cornstarch
2 tbsp coconut milk/evaporated milk
4 tbsp Nestum

Steps:
1. Cream butter with sugar, egg yolk, salt, and vanilla essence until light, fluffy and creamy.
2. Add in coconut milk/evaporated milk and continue creaming until incorporated.
3. Sift in plain flour and cornstarch.
4. Mix till incorporated.
5. Add in Nestum and mix again. The dough shouldn’t be sticky once it’s properly mixed.
6. Shape it the way you like it.
7. Bake in preheated oven at 150 degrees Celsius for 35-40 minutes.
8. Let it cool and store it in an airtight container.

3. Nestum Banana Cake

Ingredients:
1/2 cup cooking oil
1/2 cup sugar
1 tsp vanilla essence
4 small overripe bananas (big one, can use 2)
1 medium egg
1 1/2 cup self-rising flour
2 1/2 tbsp Nestum
70ml milk

Steps:
1. Mash the bananas.
2. Combine egg, sugar, vanilla essence, cooking oil, and mashed banana until incorporated. If you don’t have a mixer, just mix manually. If you have a mixer, just beat with speed “1”.
3. Fold in self-rising flour, Nestum, and milk.
4. Bake in preheated oven at 160 degrees Celsius for 45-50 minutes.
5. Cool on rack and serve.

4. Nestum Cheesekut

Ingredients:
175g cream cheese (room temperature)
4 Tbsp condensed milk
3 Tbsp milk or evaporated milk
Enough cream crackers or Saltcheese crackers
Enough milk to soak the cream crackers
Nestum to sprinkle (Optional if you don’t have it. You can also replace it with Milo, Horlicks, matcha powder, crushed crackers, 3-in-1 coffee powder, etc.)

Steps:
1. Cream the cream cheese, condensed milk, and milk until smooth and creamy. Do not overmix. If you don’t have a mixer, then just mix it manually.
2. Soak the cream crackers in milk. Make sure you don’t soak the crackers for too long, or else it’ll disintegrate
3. Layer the cream cheese mixture, milk-soaked cream crackers, and Nestum accordingly. Just be creative. The bottom layer must be milk-soaked cream crackers so that it’s easier to cut and remove from the container to serve.
4. For same-day consumption, place it in the freezer for about 2 hours. Otherwise, you can place it in the fridge overnight.

Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!