Category: My Kitchen

My first time make pina colada mocktail.

One day, I went to the market with my parents. They bought pineapple. Then the seller gave us a box of cut pineapple. I decided to freeze it then make alcohol-free pina colada. I made two versions. One with citron tea, another with Sprite/7Up.

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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!

My first time making batang buruk. It’s very easy. I’m unsure what it’s called in English, but the nearest translation will be “Old Bark”. I have some milk powder and Nestum left, so I’m making it. There is no exact measurement. You can customize it any way you want depending on the taste you like.

I’ve never make batang buruk because it’s quite messy to eat. I need a spoon and a bowl to eat this hahaha! Also, I usually used up the popiah skin making seaweed crisps and mini popiah. This year, I reduce the quantity of mini popiah and took some popiah skin to make this.

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 beat it)

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.

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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!

Previously, I did honey toast with the crust on and the bread was not the thick one. This is the first time I made one without the crust and using a thicker slice of bread. The end result is visually nicer and the texture is slightly different too.

Here’s the ingredients I used:
2 slices of thick-sliced milk bread
1 Tbsp salted butter
1 tsp Sugar (you can use brown sugar if you have)
1 Tsp honey

Bake at 170 degrees Celsius for 10 minutes, then flip it and bake for another 9-10 minutes. You can use an air fryer too. Just need to reduce the heat to 160 degrees Celsius.

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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!

This recipe wasn’t planned. It happened that I have some coconut milk left in the fridge that I must use or else it will go bad. Instead of milk, I use coconut milk. Hence, it’s OK that if you don’t have coconut milk, you can just use milk and vice versa.

The recipe can make about 45 pieces.

Ingredients:
80g Butter
40g Castor sugar
2 Tbsp Coconut milk
1/4 tsp Salt
150g Plain flour

Instructions:

1. Mix butter and sugar until incorporated.
2. Add coconut milk and salt. Mix again until incorporated.
3. Sift in flour.
4. Mix them well.
5. Shape it the way you like it. I used about 1 teaspoon of dough.
6. Freeze for 15-30 minutes before baking.
7. Bake in preheated oven at 150 degrees Celsius for 35-40 minutes.
8. Leave to cool and store in an airtight container.

P/S: You can add 2 tbsp of desiccated coconut to the mixture if you want to. Can also coat the outer layer with desiccated coconut. The coconut taste and aroma will be stronger.

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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!

This is my first time making steamed tofu with minced meat. Apparently, it is not hard at all. Quite easy.

By the way, I have no measurements for the ingredients. It’s all based on my gut feelings. However, if you know how to cook, I’m sure you know how much seasoning you need. There is no right and wrong at all.

Watch the video to see how I did it. A bit disoriented but it works too.

You just need to steam the tofu for 8 minutes with high heat. Meanwhile, stir fry the minced with seasoning and sauces of your choice. Remember to drain the water of the tofu after steaming. Next, pour the minced on top of the steamed tofu. Lastly, garnish with chopped spring onions and served.

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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!