Category: My Kitchen

I guess having bak kwa sandwich is common in Malaysia and Singapore. More so during Chinese New Year period, when almost everyone would stock up bak kwa for the occasion. Do you eat your bak kwa like this? Try it if you don’t.

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!

Have you tried kaya and cheese French toast? It’s so easy. The sweetness of kaya with the saltiness of cheese is a combination that you either love or hate. Learn how to do it here in this video.

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!

Yes! You can cook peach gum collagen soup using a basic rice cooker. There is no need for any fancy or advanced rice cooker to cook peach gum collagen soup.

In the video, I’m using the collagen soup pack that can feed about 8-10 pax:
You can get it on TikTok https://vt.tiktok.com/ZSkwAgCWJ/
Or on Shopee on Shopee https://invl.me/clms4e6

Steps:

1. Rinse the peach gum, snow nest, and snow lotus seeds with clean/filtered water.
   How to clean snow nest https://youtu.be/WAxeEeP98t0
   How to clean peach gum https://youtu.be/jacwPnn_21M

2. Soak in clean/filtered water for 8-12 hours at room temperature or in the fridge.

3. After soaking, remove the impurities/debris.

4. After removing the impurities/debris, rinse them under running clean/filtered water (use a colander).

5. Add 1.5L of water, peach gums, snow lotus seeds, red dates, and dried longan into the rice cooker.

6. Switch on the rice cooker, set it to “cook” mode.

7. Cook for approximately 1 hour.

8. At the 1-hour mark, add in sugar of your choice and snow nest. Let it cook for another 10 minutes. Sugar is optional.

That’s all. It’s cooked!

Serve it warm or cold. Add goji berries before serving.

For 1 or 2 pax consumption:
7-10 pieces of peach gum
1 or 2 pieces of snow nest
5 pieces of snow lotus seeds
3-4 pieces pitted red dates (optional: cut into small pieces)
3-4 pieces dried longan (optional: cut into small pieces)
Brown sugar or rock sugar to taste (optional)
Goji berries (up to you how much you want to add)

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!

I made orange butter cookies for Chinese New Year this year. There were so many oranges at home, so I decided to take one to make these cookies.

The recipe yields about 40 pieces.

Ingredients:

60g icing sugar (can reduce to 30g for a less sweet version)
Orange zest from 1 orange
35ml orange juice
75g salted butter (room temperature)
160g all-purpose flour (sift)

Steps:

1. Mix icing sugar, orange zest, and orange juice, then set aside.
2. Sift the flour and mix with the butter.
3. Midway, add the orange juice mixture.
4. Mix them all till doughy.
5. Shape it.
6. Bake in a preheated oven at 150 degrees Celsius for 35-40 minutes.
7. Leave to cool and store 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!

I forgot to share this nian gao dish earlier. It’s today! Usually, people eat this on the 20th day of CNY. (often celebrated as “Sky-Mending Day” or Tian Chuan by the Hakka community). Some eat it on the 9th day. Actually, any day will do. 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!