Category: Food Porn

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Kuching Festival 2024 – Quick Overview

Posted on By sweet surrender No Comments on Kuching Festival 2024 – Quick Overview

It’s that time of the year again! Kuching Festival started from 26 July and will end on 18 August 2024 at MBKS community hall. it starts at 5pm. I’ve went there a few times. Here’s my quick overview of the event. If you do follow me on my Instagram or Facebook, you will already see the posts about it already. I’m going to compile all of them here.

Here’s some tips for you if you’re going to the festival:

If you want to go to Kuching Festival, do go before 5pm if you want to avoid the crowd and for easy parking. Otherwise, go after 9pm when the dinner crowd disperse.

Do remember to bring cash. Do not rely on e-wallet. You cannot fully trust it. Also, some stalls do not offer such payment method.

Aside from that, bring a portable fan with you. It’s extremely hot there! Having a cap or umbrella is good.

Oh! Bring your own bag or basket or trolley for your food. No plastic bags are provided.

In conclusion, it’s not a place to save money. You will likely to overspend or overbuy and overeat hahaha! Also, don’t expect all the food are delicious. It’s really by luck or by chance. Good luck!

To me, it’s just fun to see so many food and feel the festival vibes that you normally don’t get to experience. How about you?

Food Porn, Public Events, Uniquely Kuching

Easy Self-Rising Flour Cheese Butter Cake Recipe

Posted on By sweet surrender No Comments on Easy Self-Rising Flour Cheese Butter Cake Recipe

First time making cheese butter cake with self-rising flour. It turned out great! It smells great, rich in flavour, moist, and not that sweet. I don’t use any artificial flavouring or colouring. This is the most delicious and expensive cake I’ve ever made.

For your information, just the cost of the butter and cream cheese was already RM8+. This is a small batch recipe. I halved the original recipe. Mind you, I bought them when it’s on promo. The total was over RM20+. Imagine if there wasn’t any promo. The two items would cost almost RM30! Now, imagine if the rest of the ingredient’s costs are being taken into consideration. This cake is not cheap at all!

Cheese Butter Cake Recipe

Ingredients:
125g salted butter (room temperature)
75g cream cheese (room temperature)
60g castor sugar
2 large omega eggs (Normal large eggs are fine too. Omega egg will give you yellower cake)
A dash of vanilla essence
125g self-rising flour (sift)

Steps:
The mixer speed I used was “1” throughout the process.

  1. Cream salted butter for 5 minutes.
  2. Add cream cheese and cream for another 5 minutes.
  3. Add castor sugar and beat for another 5 minutes.
  4. Add eggs one by one and vanilla essence. Beat for 10 minutes.
  5. Fold in self-rising flour.
  6. Pour the batter into a lined baking tin. I’m using 2lb tin.
  7. Bake in preheated oven at 160 degrees Celsius for 45-50 minutes.
  8. Cool on the rack. Ideally, leave it overnight before serving. The texture won’t be so crumbly the next day. However, if you want to eat it on the day itself, it’s not a problem.

One the side note, you can buy Elba Stand Mixer E3030(WH) from here https://invl.io/clkdhxm . You can check out the unboxing of the stand mixer here.

So, what do you think? Very simple isn’t it. Let me know if you’ve tried it out.

Lastly, happy trying!

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!

Food Porn, My Kitchen, Vlog

How I Cook Tempoyak | So Easy!

Posted on By sweet surrender No Comments on How I Cook Tempoyak | So Easy!

It’s my first time cooking tempoyak (fermented durian). There are many ways in doing it. Mine is the simplest with minimal ingredients! it is easy, quick, and delicious!

All you need are tempoyak, cooking oil, anchovies, and sugar. Then, heat the wok/pan. Next, saute the anchovies till crunchy. After that, add in the tempoyak and stir fry it. Lastly, sprinkle some sugar and continue stir frying until the sugar melted.

Finally, it’s ready to be served! It goes so well with piping hot rice.

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!

Food Porn, My Kitchen, Vlog

Easy Marble Butter Cake First Attempt

Posted on By sweet surrender 2 Comments on Easy Marble Butter Cake First Attempt

My initial plan was to make basic butter cake. Then, I remember I had some cocoa powder so I decided to make marble cake instead hahaha! It’s my first time making butter cake. it was sure a surprise as I didn’t expect it to turn out well. Beginner’s luck maybe?

Ingredients:
110g unsalted butter (room temperature)
80g castor sugar
2 medium eggs
140gm self-rising flour
1/2 tsp salt
1 tsp vanilla essence
80ml milk
3/4 tbsp cocoa powder

Steps:
I used Speed “1” for all the mixing.

  1. Beat butter till creamy.
  2. Add sugar and continue beating until incorporated.
  3. Add eggs and beat until incorporated.
  4. Add salt and vanilla essence and beat until the mixture is pale and bubbly.
  5. Fold in flour.
  6. Add milk in stages and fold until the batter is smooth and runny.
  7. Scoop 3 tbsp of batter into a small bowl to make brown-coloured batter.
  8. Mix the cocoa powder with the batter in a small bowl.
  9. Pour the both batter alternately into a lined baking tin. I’m using a 2lb tin. Just be creative with your design.
  10. Bake in preheated oven at 160 degrees Celsius for 45-50 minutes.

I’m using Elba Stand Mixer. You can buy the mixer from here https://invl.io/clkdhxm

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!

Food Porn, My Kitchen

2 Easy Blended Rice Flour Recipes | Apam Nasi & Pak Tong Gou

Posted on By sweet surrender No Comments on 2 Easy Blended Rice Flour Recipes | Apam Nasi & Pak Tong Gou

It’s my first time making no-egg steamed cake with blended rice flour. There is no egg needed for this recipe. However, yeast that is active and the right temperature are very important. My room temperature was 30 degrees Celsius when I made these cakes.

1. Apam Nasi with Leftover Rice

Ingredients:
1 Cup cold leftover rice
1/2 to 3/4 Cup sugar (adjust the sweetness according to your liking)
1 1/2 Cup water
1 Cup rice flour
1 Cup plain flour
1 Tsp instant yeast
Cooking oil to grease the mould

Steps:

  1. Blend rice, sugar and water as smooth as you can in a food processor or blender.
  2. Pour in the rest of the ingredients (including the yeast, I forgot to put in and added later, it still worked) in a food processor or blender until smooth.
  3. Pour the batter into a bigger bowl and proof for 2 hours or until the batter doubles its size.
  4. Stir the batter to release the air.
  5. Fill in the mould with the batter. It’s OK to fill it to the brim. It won’t overflow.
  6. Boil the water in the steamer.
  7. Once the water is boiling, put the filled moulds into the steamer.
  8. Cover and steam for 10 minutes with high heat.
  9. Once cooked, remove from steamer and let it cool before removing from the mould.
  10. Serve.
2. Pak Tong Gou (White Sugar Steamed Cake)

Tray size: 16cm in diameter.

Ingredients:
[A]
75g sugar (can be reduced to 70g)
175ml water
Pandan leaf (optional)

[B]
130g rice flour
125ml water (room temperature)

[C]
1/2 tsp instant yeast
3/4 tbsp warm water

[D]
1/8 tsp cooking oil

Enough oil to grease the tray.

Instructions:

  1. Lightly boil ingredient [A].
  2. Mix ingredient [B] until no more dry flour is in sight.
  3. Mix mixture [A] and [B] until incorporated. (Make sure the pandan leaf is removed before pouring)
  4. Dilute ingredient [C].
  5. Pour mixture [C] into [AB] mixture and stir well.
  6. Cover and proof for 1 1/2 hour to 2 hours.
  7. After proofing, add 1/8 tsp cooking oil and stir well.
  8. Pour mixture into tray.
  9. Steam with high heat for 23-25 minutes.
  10. Leave to cool before removing from the mould.
  11. Enjoy!

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 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

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.

I only share food & beverage-related topics in these accounts. Hope to see you there!

Food Porn, Review It!, Vlog