Category: Vlog

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.

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!

Usually, I make pancake with multi-purpose flour. This time, I’m trying to use self-rising flour. It works too. It resulted in crispy corner which I never get when I use normal flour.

Ingredients:
4 Tbsp self-rising flour
1 Tbsp custard powder
1-2 Tbsp sugar
1 medium egg
Pinch of salt (optional)
100-120ml Water (might need more or less, depending on the consistency you want)
Butter/oil for cooking

Steps:

1. Mix everything well.
2. Heat and grease the pan with butter/oil.
3. Cook the pancake until it’s cooked.
4. That’s all! Eat!

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 honey butter toast is inspired by the honey butter toast from Arome Cafe in London that was once a hit on the internet. I didn’t have thick slice of bread so I did not replicate it. It’s OK. I added my own twist by sprinkling some Himalayan salt to it. It tasted even better!

All you need are…
2 thick slices of milk bread (it’s better to use at least 1.5cm thick bread, the thicker the better, otherwise it will turn into Roti Kok)
1 tbsp butter (salted/unsalted)
1 tbsp honey
1/2 tbsp brown sugar (preferably soft brown sugar)
A pinch or two of Himalayan salt (medium grain)

Mix them all until incorporated then spread on the bread surfaces.

Then, bake at 170 degrees Celsius for 10 minutes in an oven or air fryer. Do remember to flip them midway for even browning on both sides.

Preheating the oven is optional. You can adjust the time based on how brown you want your toast to be. The key is to get a crunchy layer outside and soft in the inside.

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!

Lamb soup is easy to cook. All you need is a pot and cook everything in the pot. Season the soup accordingly and you’ll have a hearty soup to go with your rice.

Use any pot you have to cook. It’s unnecessary to use the one I’m using in the video. The amount of ingredients depends pretty much on how much you want to eat. No fixed rules.

First, cut the potatoes and carrots into cubes. Also not to forget about the big onion. Then, boil these three ingredients until they’re soft.

Next, add in the lamb pieces that you had cut into the pot and let it boils till it’s cooked.

Lastly, season it with salt, pepper, and MSG or any seasoning of your choice. Let it simmer for 3-5 minutes and it’s all done!

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!

First time making cheese butter cake with self-rising flour. It turned out great! It smells great, rich in flavour, moist, and not that sweet. I don’t use any artificial flavouring or colouring. This is the most delicious and expensive cake I’ve ever made.

For your information, just the cost of the butter and cream cheese was already RM8+. This is a small batch recipe. I halved the original recipe. Mind you, I bought them when it’s on promo. The total was over RM20+. Imagine if there wasn’t any promo. The two items would cost almost RM30! Now, imagine if the rest of the ingredient’s costs are being taken into consideration. This cake is not cheap at all!

Cheese Butter Cake Recipe

Ingredients:
125g salted butter (room temperature)
75g cream cheese (room temperature)
60g castor sugar
2 large omega eggs (Normal large eggs are fine too. Omega egg will give you yellower cake)
A dash of vanilla essence
125g self-rising flour (sift)

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

1. Cream salted butter for 5 minutes.
2. Add cream cheese and cream for another 5 minutes.
3. Add castor sugar and beat for another 5 minutes.
4. Add eggs one by one and vanilla essence. Beat for 10 minutes.
5. Fold in self-rising flour.
6. Pour the batter into a lined baking tin. I’m using 2lb tin.
7. Bake in preheated oven at 160 degrees Celsius for 45-50 minutes.
8. Cool on the rack. Ideally, leave it overnight before serving. The texture won’t be so crumbly the next day. However, if you want to eat it on the day itself, it’s not a problem.

One the side note, you can buy Elba Stand Mixer E3030(WH) from here https://invl.io/clkdhxm . You can check out the unboxing of the stand mixer here.

So, what do you think? Very simple isn’t it. Let me know if you’ve tried it out.

Lastly, 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!