Category: My Kitchen

I forgot to share this nian gao dish earlier. It’s today! Usually, people eat this on the 9th day of CNY. There are many ways to do it. However, if you don’t want to deal with lots of oil and deep frying, you can try this out. Just use popiah skin and pan-fry it. Easier and less messy.

You can have the sweet potato and yam wrap inside the popiah skin too. Just make sure you steam them first so that they’re cooked. Then, you don’t have to pan fry it for too long or worry about uncooked sweet potato and yam.

Did you eat nian gao this year?

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!

Golden Honey Corn Flakes, also known as Honey Joy, is so easy to make! This recipe I’m sharing can make approximately 55 pieces.

Ingredients:
40g salted butter (get it here https://s.shopee.com.my/LhHMchwwO)
40ml honey (get it here https://s.shopee.com.my/6KyUVa5C4W)
100g cornflakes (get it here https://s.shopee.com.my/9zrmsDTGCu)
Enough sprinkles of your choice (optional) (get it here https://s.shopee.com.my/6pul6dhmVK)

Steps:

1. Melt the butter. Do use the smallest flame throughout the process.
2. Once the butter is melted or almost all melted, add in the honey.
3. Give them a stir.
4. Once it’s bubbling, pour in the cornflakes and mix them well.
5. Once all coated and shiny, place the cornflakes into mini paper cups.
6. Add some sprinkles on top.
7. Bake in a pre-heated oven at 150 degrees Celsius for 10 minutes.
8. Leave it to 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!

Rice Paper Seaweed Chips, also known as Korean Seaweed Chips and Gim Bugak, it was quite popular a few years back. However, I only jump on the bandwagon now haha… CNY is near! So this year I decided to try to make this.

This is my first time making it. It’s easy but rather time-consuming due to the drying part.

Ingredients:

1 egg
Salt
Pepper powder
Sesame seeds (optional)
10 pieces of rice papers (get it here https://s.shopee.com.my/8pfpTljZQ1 )
10 pieces of seaweed sheets (get it here https://s.shopee.com.my/8fMPHSkCky )
Enough cooking oil for frying (get it here https://s.shopee.com.my/8zzFg4iw54 )

Instructions:

1. Beat egg, salt, pepper powder, and sesame seeds.
2. Brush the beaten egg on the rice paper. Be generous.
3. Paste the seaweed sheet on the rice paper.
4. Repeat steps 2 and 3 until finished.
5. Arrange them without overlapping for drying. You can dry it whole or cut it into smaller pieces.
6. Dry them. Drying them in the sun is the fastest way.
7. If you dried them whole, once they’re dried, cut them into smaller pieces for frying. Otherwise, skip to step 8.
8. Heat the cooking oil to fry them. Ensure the oil is hot enough for frying by testing it with a piece of the chip.
9. After frying, remove from the oil. Soak up the excess oil from the chips by lining the paper towel on the base of the plate/tray/basket.
10. Season it with your choice of seasoning powder if you want.
11. Store in an airtight container.

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!

Just get instant donut mix and make donuts. Milk or sugar donuts? Which one is your favourite?

It’s my 3rd purchase of Noraini’s Instant Doughnut Mix. You just need to make sure your yeast is active. Otherwise, all will fail.

Ingredients:
1/4 cup room temperature water
1 Tbsp sugar
5g yeast
1 packet Noraini’s Instant Doughnut Mix (buy here on Shopee https://invl.me/clmtlmg)
50g egg (1 B-size egg)
2 Tbsp butter
Enough cooking to fry
Enough sugar and milk for coating

Steps:

1. Mix water, sugar, and yeast.
2. Pour the doughnut mix into a mixing bowl.
3. Add in the egg, butter, and the yeast mixture into the doughnut mix.
4. Knead it until it forms a dough. Do it manually or with a mixer.
5. Cover and let it rest for 15 minutes.
6. Give it a knead and portion it. You can eyeball the portion or weigh with a scale.
7. Cover it and let it proof for 2 hours or until the size doubles.
8. Knead it and shape it. I use my finger. You can use a cutter to make a hole in the dough. Up to you. Let the dough rest for 15 minutes.
9. Heat the oil and fry the dough.
10. Coat the doughnut with milk or sugar, or have it plain. Just be creative.

I was given a big bunch of bananas. We made banana fritters with it and still have some more left. So, I made a self-raising flour banana cake with those overripe bananas.

Ingredients:

3 medium overripe bananas (any type will do)
2 medium eggs
1/2 tsp salt
1 tsp vanilla essence
1/3 cup fine sugar
1/2 vegetable oil/melted butter
1 1/2 cup self-raising flour

Instructions:

1. Peel and mash the banana.
2. Add eggs, salt, vanilla essence, fine sugar, and vegetable oil.
3. Mix until incorporated.
4. Fold in self-raising flour.
5. Pour into a lined/greased baking tray. I’m using a glass baking dish (approx. 10cmx17cmx4cm) instead of the usual baking tin. You can get something similar here: https://invl.io/clltm4c
6. Bake in a preheated oven at 160 degrees Celsius for 45 minutes. It’s cooked once the skewer comes out clean.
7. Cool on rack and serve. The texture is less crumbly after 24 hours.

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!