Category: My Kitchen

Got the free demo class coupon from My Privilege Book and I went to the free demo with my sis. One person needs one coupon, so I asked for another one from Jimmy. Annna.net(has to use this as the owner of the training centre is also Anna *LOL*) was supposed to be joining us as promised months back but she got something to do last Saturday so I went with my sis.

It was not easy looking for the place. I’ve never been to that area *LOL* Asked around and I still didn’t really get how to go there. At the end my father told me how to go there from Kuching Specialist direction and I tried my luck and finally found it! Same row as Sahara Cafe, Eastern Times behind it, and there’s a J&J something-something, not the J&J Cafetaria though. I didn’t know all these places so with the instructions I got, it’s all not that helpful hahaha…

I went there from Kuching Specialist direction instead of from Friendship Park like many people told me. Drove straight up, ignored the first junction(Canna 2) on the left, go straight up and see the second junction(Lorong 2) on the left, turn into this junction and then drive until another junction on your right and turn in. You will see a big market and shops there, it’s located at one of the blocks, very easy to find as it’s not a big commercial centre.

We went in, then we were required to pay RM5 for the ingredients and we would be given takeaway. We were given with the list of recipes, there’s no instructions there, you have to write them down yourself.

I took photos of the workstation with my phone.

After I took the picture on the right, she said that we were not allowed to take any photos during the demo, we could only take the photo of the final product. So… I had to keep my phone and concentrate on what she’s teaching.

The demo for last Saturday was Mango Pudding(not in the photo, forgot to take photo of it), Taiwan Tofu Cake(right), Wholemeal Banana Cake(middle), and Fruity Jelly(left). These were what we got to bring home but in very little portion *LOL* We did eat there as well. Very delicious 😉

I thought it would last from 2pm-5pm but it ended at around 3.30pm. WOW! So fast, 4 recipes done in such short hours, that’s what you call multitasking. Just for one recipe I could spend one whole afternoon to do it and this? Less than 2 hours! WOW! Impressive.

Anna is very friendly woman and she got a lot of achievements under her belt. She provides training for those who are interested in baking. I observed the way she taught her students during the demo as she was doing two tasks at the same time, demo and teaching, she’s really good. She doesn’t spoon feed you but encourage you to discover everything along the way by practical and asking questions. To complete the course, if you are taking once a week class, it will take you 1 year to complete the whole course to get your certificate; if you take up full-time course, it would be about 4-6 months.

I’ll share the recipes with you when I’m free, they are very easy to do 😉

Bought San Remo La Pasta Macaroni Cheese last year end and never got chance to cook it. Finally got to cook it last month. I cooked it for lunch for my brother and I as my parents were out of town.

It’s very quick and easy to prepare. I added canned button mushroom. It asked for low fat milk but I had full cream milk 😛

I don’t think I need to explain much as the things that you need and instructions are all behind the packet hahaha… You just follow it step by step and you won’t get it wrong.

I’ll summarise the steps:
1. Pour water and milk into the pot/pan.
2. Add in butter or margerine.
3. Boil them.
4. Add the content of the packet into the boiling mixture.
5. Let them simmer and stir from time to time until the macaroni expanded.
6. When it’s almost done(not tough anymore and the size had expand to the max), add button mushrooms(diced or whole, as you like). You can also add in other things such as peas, meat or whatever you fancy.
7. Stir them and make sure those extra stuffs you added are cooked.
8. Serve immediately when it’s hot.

Must eat it when it’s still hot else I don’t think you can even bring it down your throat hahaha… The portion is meant for 4 persons but only two of us ate the whole thing. We were very full after that and almost couldn’t finish it because it’s TOO CHEESY!!! Very RICH! Beware if you are on diet hahaha…

It’s been ages I didn’t post anything related to cooking or recipes. Hehehe… I seldom bake or cook for almost a year 😛 The only time I slaved myself in the kitchen was few weeks before CNY. Other days, I’m not in the kitchen unlike few years back where I could actually have the mood to bake for no reason but not last year.

Finally… Something from me to share with you. It’s very easy to do. My mom saw it on TV and we tried to do it for CNY. Vegetarian anchovies, it’s quite nice. Once you eat, you can’t stop eating. Hahaha… The method of doing it is very similar to doing seaweed twist. OK… Here’s what you need…

Ingredients:
Tofu skin also known as dried beancurd
Seaweed sheets
Egg white
*no measurement, just do until the egg white finish.

Instructions:
1. Spread the egg white on the tofu skin/dried beancurd.
2. Paste the seaweed sheet on it. You can paste another seaweed sheet if you like. If so, then spread the egg white on the earlier seaweed sheet and paste the second one on top.
3. Spread the egg white on the other tofu skin/dried beancurd or on the seaweed sheet, paste them together. You will have seaweed sheet(s) sanwiched in between the tofu skin/dried beancurd.
4. Cut them into strips with scissors, the finer the better because you want to achieve the size of anchovies.
5. Deep fried until it turned brownish.

*There is no need to add salt or anything as the tofu skin/dried beancurd is salty already. However, you can sprinkle a bit of pepper to have the peppery taste.

Yum… yum… Crispy and salty. Great to have it on its own or you can have it with porridge.

P/S: If you don’t eat egg, then you can replace it with cornflour, however it didn’t work for me, I’m not sure why, the cornflour couldn’t stick them together that’s why I resorted to using egg white.

I have one recipe to share with you. We always have tilapia at home. Usually what my mom do with it is by steaming it with some ginger and garlic, sometimes will add in a bit of salted vegetables. It’s best eaten when it’s still hot and dip the tilapia meat with chili+soy sauce. Yummy… This is the best way to eat tilapia if it’s very fresh.

However, sometimes it’s not that fresh to steam so we will fried it. Just want to share a recipe here with you and also as my future reference:

Preparation:
– Start by preheating the oven to 400° Fahrenheit.
– Cut the Tilapia fillets into four serving pieces if necessary.
– Place the Tilapia fillets in ice water and allow them to soak for a few minutes.
– Rinse the Tilapia fillets under cold running water, before you carefully pat them dry with a paper towel or similar.
– Place salt, pepper and flour in a shallow pan or plate and mix them together.
– Separate the egg whites from the egg yolks, and disregard the egg yolks. Beat the egg whites until they are white and foamy and put them in another shallow pan or plate.
– Place yellow cornmeal, bread crumbs, dried thyme and dried marjoram in a separate shallow pan or plate and blend the ingredients together.
– Cover the Tilapia fillets by first dipping them into the flour mix and then into the egg white mix.
– Finnish by carefully covering the Tilapia fillets completely in the bread crumb mix.
– Use cooking spray to coat a low sided baking pan.
– Put the Tilapia fillets in the baking pan and bake them in the oven during 10-12 minutes. The fried Tilapia is ready when it is easy to flake the fish using a fork.

You know I love to bake but hehehe… Lately I have no time for it. However, I will surely do some for Chinese New Year.

Found cookierecipeonline.com that provides many cookie recipes. I love browsing it but hehehe… I’m so lazy to make them now. Since Hari Raya is coming soon, I’m sure you will definitely find this site useful. You can try the chocolate chip cookie recipe. Besides, Christmas is coming soon also, so you can try their christmas cookie recipes.

Hehehe… We’ll see what cookies I’ll be doing for Chinese New Year.

p/s: I didn’t make those cookies in the photo 😛