Category: Vlog

I need to finish up the bottled orange juice that we bought. Since I still had some cream cheese left, I decided to make orange butter cheese cake. I reduced the sugar thinking that the orange juice was quite sweet. I didn’t taste it before using it haha… Anyway, it ended up not bad. The cake was rich, moist and buttery. Not too sweet too. Try it out.

Ingredients:

125g salted butter (room temperature)
75g cream cheese (room temperature)
40g castor sugar (if you want it to be sweeter, use 70g)
3 eggs (Size B)
A dash of vanilla essence
125g self-rising flour (sifted)
1/4 cup orange juice (fresh/bottled/boxed of your choice)
Orange zest (optional)

Instructions:

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

1. Cream salted butter and cream cheese for 1-2 minutes.
2. Add sugar gradually while creaming. Cream for 5 minutes.
3. Add eggs one by one and vanilla essence. Beat for 10 minutes.
4. Fold in sifted self-rising flour until incorporated.
5. Add orange juice (and orange zest if you have) and continue folding until incorporated.
6. Pour the batter into a greased/lined baking tray. I use a 2lb loaf tin.
7. Bake in preheated oven at 160 degrees Celsius for 45-50 minutes. It’s ready once the skewer comes out clean.
8. Remove from the baking tin and cool on the rack.
9. Serve or store in a container. Can last 2-3 days.

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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!

It’s my first time cooking Sarawak Laksa single-handedly. Filming and cooking on my own wasn’t easy. Finally I got the videos all up. I’m compiling it here for easy reference. This exclusive recipe was shared to me by a friend. I was asked to make a video with it. So, here you go! It’s not your typical Sarawak Laksa broth. You see it here first! It’s thick and flavourful. Everything I used in the videos were not sponsored.

Prepare Omelette Strips

Ingredients:
2 eggs
3/4 tsp salt
Enough oil for cooking

Steps:
Beat eggs and salt.
Pour oil on a cold pan then heat it.
Pour the beaten egg and cook it until it’s cooked.
Then cut it into strips.

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Prepare the Rest of the Ingredients

(1) Beehoon:
Boil a pot of water and cook the beehoon based on the instructions on the packet.
Drain it and set it aside.

(2) Chicken:
Boil 3 mugs of water with 1 tbsp of beaten ginger and 1 tsp of salt.
Put chicken in to boil then turn down the heat.
Cover the pot and cook for 8-9 minutes (depending on the chicken part you’re using) or until it’s cooked.
Bring out the chicken and let it sit to be aired.
After airing, cut into strips. If using breast meat, you can shred it.

(3) Prawn:
Bring the chicken soup to boil.
Put in the prawns (500g of prawns with shells on. Remove the shells before cooking. The shells are to be cooked with the broth).
Cook for 3 minutes max.
Bring out and set aside.

(4) Beansprouts:
Bring the chicken+prawn soup or a clean pot of water to boil.
Blanch the beansprouts.
Remove from the pot and set aside.

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Sarawak Laksa Broth & Plating

This portion can feed about 5-8 people, depending on how big the eaters are.
You can freeze the broth if you can’t finish it in one sitting.
You can get the ingredients from my affiliate links that I’m sharing below.

Ingredients:
(A)
300g Cap Helang Matahari laksa paste (get it here https://invl.me/clmpb9y)
2 mugs water
1 pcs nutmeg (get it here https://invl.me/clmow16)
1 tsp tamarind paste (get it here https://invl.me/clmow1e)
2 tsp sugar (get it here https://invl.me/clmow1r)
Prawn shells from 500g of prawns

(B)
1 tbsp water
200ml UHT full cream milk (get it here https://invl.me/clmow0g)
200ml coconut milk (get it here https://invl.me/clmow0s)
1 1/2 tsp seasoning powder (e.g powdered chicken stock or Maggi Cukup Rasa https://invl.me/clmow23 or Knorr Pasti Sedap https://invl.me/clmow2s)

Steps:
Heat ingredient (A) till boil. Then, turn down the heat.
Add 1 tbsp of water into the middle. Let it boil for 5 minutes.
Add milk. Let it boil for 1 minute.
Add coconut milk. Let it boil for 1 minute.
Add seasoning powder. Let it boil for 5 minutes.
That’s all! Filter it before serving.
Serve it with all the other ingredients.

Try it out if you want. The broth is so thick! You can even dilute it but it will be a totally different recipe which I’m not sure how hahaha! Diluting it requires different ratio of liquid and seasonings.

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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 crispy fish fillet snack is very addictive. It’s so easy to make. Just need to get your favourite brand of fish fillet snack. Get Dahfa dried fish fillet snack here https://invl.io/clmhxzv , I’m using this brand.

Cut into the size and shape you want. Arrange it on the baking tray. Make sure it’s not overlapped. Then, bake it in a preheated oven at 110 degrees Celsius for about 25 minutes. Leave it to cool and immediately store in an airtight container.

I would recommend you to store it in a Tupperware. Not just any plastic container. The crispiness lasted for weeks in it. I tried storing in other container but the crispiness was lost few hours later.

Feel free to try it out and let me know 😉

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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!

It’s my first time having luo si fen (螺螄粉). I always want to try it but dare not to. The smell can be overwhelming. I’m afraid that if I ordered it in the shop, I couldn’t finish it. Usually, it is not cheap!

Then one day, I saw there’s offer at the supermarket for the instant luo si fen. I decided to buy it to try. Here’s the video of me unboxing and cooking it. Just follow the instructions printed on the packaging will do.

Oh boy! The smell was so strong and it stunk the whole house *LOL* The base is actually made from river snail. The smelliness seemed to be from the bamboo shoot instead of the snail soup. However, when eating it, it’s actually quite appetizing. Started with one mouth and you kept going for second, third, and more.

Beware! The aftertaste actually lingered in the mouth and throat for quite a while. You might give out smelly breath hahaha! Just like after eating durian.

Anyway, I would say that luo si fen an acquired taste. It’s acceptable to me but definitely not something I’ll crave for. Have you ever tried it before? What do you think? Do you like it?

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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!

Trying to clear the coconut milk that I had. Hence, the idea of using coconut milk instead of milk for semperit came up. I’m making mini ones. If you want to make the normal sized ones, just go ahead. No change in recipe. Just the amount of dough you pipe for each cookies is different. You might need longer time too if you make bigger sized ones.

The recipe can make about 150 pieces of mini semperit (depending on the amount of dough you’re using for each piece)

Ingredients:
125g salted butter (room temperature)
45g castor sugar
1 egg yolk
1/4 tsp salt
1/2 tsp vanilla essence
160g plain flour
60g cornstarch
2 tbsp coconut milk/evaporated milk

Instructions:

1. Cream butter with sugar, egg yolk, salt, and vanilla essence until light, fluffy and creamy.
2. Add in coconut milk/evaporated milk and continue creaming until incorporated.
3. Sift in plain flour and cornstarch.
4. Mix till incorporated.
5. Pump with semperit pump. Here’s where I bought the pumps https://invol.co/cl9q0ki
6. Freeze for at least 1/2 hour before baking it.
7. Bake in preheated oven at 150 degrees Celsius for 35-40 minutes.
8. Let it cool and store it 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!