Kuih Kosui Gula Melaka: Malaysia’s Traditional Indulgence

(Updated Version)

Ah, it's kuih-muih time again (EFFORTLESS MALAY DESSERTS: MADE SIMPLE) with Kuih Kosui Gula Melaka! This traditional Malaysian dessert is a sweet, steamed cake made from rice flour, coconut milk, and flavored with palm sugar (gula melaka). The result is a soft, chewy treat with a rich, caramel-like sweetness from the palm sugar, usually served in small, bite-sized pieces with a delightful, slightly sticky texture (PULUT INTI C;LASSIC). 

 

However, it's important to be aware of the impact of sugar and rice on health. Both can contribute to weight gain and obesity if consumed excessively. Sugar, especially from sugary foods and drinks, adds empty calories and can lead to weight gain and increased hunger. Similarly, rice, particularly white rice, is high in carbohydrates and can contribute to overeating due to its high glycemic index.

"Vegetarian Chinese Tofu Recipes: The Zen Twist

(Updated Version)

Tofu love? It's real, and these days, the options are endless. Back in the day, you’d grab the traditional tofu from the market, soaking in water, but those days are over for me. The taste just isn’t what it used to be. So, I’ve switched to Japanese tofu—yeah, it’s a bit pricier, but the flavor? Totally worth it. Plus, it makes cooking a breeze, even the simplest dishes turn out mouthwateringly good. Right now, I’m all about Chinese-style tofu dishes. And guess what? More and more Chinese folks are going vegetarian (CHINESE STYLE LONG BEANS), joining the Indian crowd. Is it for health? Or maybe because vegetarians get a fast pass to heaven while people like me might be headed somewhere hotter? Who knows? Dang (CHINESE VEGETARIAN NOODLE DISHES & CHINESE CHILI CASHEW VEGGIES).

 

Tofu Cooking Tips with a Zen Twist

Soft Tofu

Appropriate for steaming or microwaving because of its delicate, custard-like texture. But be careful - it’s fragile. I’ve had soft tofu crumble on me just by taking it out of the package, so handle it gently.

Fried Prawn Wantons & Prawn Fritters: Crispy Crunch Moments

(Updated Version) 

Oh, hello crispy magic! Fried prawn wantons - are you ready for this crunch-fest? Picture this: golden, crispy parcels of joy, stuffed with succulent prawns, popping out of the wok, and straight into our eager bellies. Yup, that’s right - some didn’t even make it to the plate! They were swiftly devoured by our famished tummies. Whether you’re indulging them solo or giving them a dip in some zesty chili sauce, you’re in for a treat. These little beauties go fast, so better make a lot.

 

Now, if you’re wondering how to whip up these crunchy gems, let’s dive into the recipe. Fair warning: peeling and de-veining prawns (EXQUISITE CHINESE PRAWN DISHES) can be a bit of a chore, but the delicious reward is worth it. And while prawns might not be your everyday fave, trust me, these fried wantons are so irresistible that even the non-prawn fans will be coming back for more (HONG KONG WANTON NOODLE SOUP).

Thai Vegetarian Spicy Eggplant Plus Grilled

(Updated Version)

Today, we're exploring the world of eggplant and Thai cuisine. Eggplant is not only popular in Thailand but also in Malaysia. I've grown several eggplant plants myself, and while urban gardening has its challenges - sometimes plants unexpectedly leave to heaven despite your best efforts - it’s all part of the process. It can be disheartening, but it’s a reality of urban gardening. Fortunately, I’ve had some success and have managed to grow a good number of eggplants. I often give away the surplus and use the rest in my cooking.

Eggless Molten Lava Cake: Quick & Gooey Yums in Minutes

(Updated Version)

Hunny Bunny sugar rush alert! Get ready for a candy crush of sweetness that’ll elevate your sugar high and satisfy your cravings in no time. I've been on a baking spree lately, and honestly, I’m not sure what’s driving me – maybe it's my hormones doing the tango (CHOCOLATE GENOISE ITALIAN GENOA SPONGE CAKE). Whatever it is, when the baking bug bites, I’m all in! But let’s not forget daily meals – they’re top priority. Still, when time allows and my hormones start to swirl, I dive into baking. This time, I whipped up an Eggless Molten Lava Cake, and oh boy, it was a game-changer (LEMON BARS ZESTY SENSES).

 

Forget the oven; this recipe uses the microwave, making it a speedy delight. In minutes, you’ll have an oozy, gentle eruption of molten chocolate goodness surrounded by a soft, melting cake (MANDARIN ORANGE WELLNESS SWEET PLEASURE). It’s pure joy in a cup.

Chocolate Genoise: Priceless Italian Genoa Sponge Cake

(Updated Version)

Baking is always an adventure! Toss in one extra ingredient, and boom (CLASSIC BUTTER CAKES SATISFACTION)  - Chocolate Genoise Cake is born. I whipped this up three times, and while everyone else enjoyed it, I was left scratching my head. Why, you ask? Because when sliced, the crumbs didn’t crumble enough to create a mess on the table. I pondered whether I’d botched the ingredients, measurements, technique, or even the oven temperature. Despite the little crumb conundrum, the cake turned out fabulous - airy and spongy, but not crumbly enough to please my messy side. Oh, the mysteries of baking! Anyway, here’s the recipe, and all the pro tips you need are in the CLASSIC GENOISE EUROPEAN CAKE post.

 

Ingredients

3 eggs (room temperature)

80g caster sugar

30g warm melted butter

70g cake flour

15g cocoa powder

15g corn flour

Method

Create a double boiler.

Whisk eggs and sugar in a bowl until slightly warm and foamy.

Remove from heat.

Whisk to the ribbon stage.

Mix cake flour, corn flour, and cocoa powder together.

Sift the flour mixture over the egg mixture and fold in carefully - no lumps allowed!

Stream in the warm melted butter and fold it in.

Pour the batter into a greased baking pan (choose the size based on how thick or thin you want your cake).

Bake at 170°C (preheated for 5 minutes) for about 40 minutes or until cooked. (Adjust heat and time based on your oven and pan size.)

Cool down, and if you’re feeling fancy, dust with some icing sugar.

Mathi Achar: Fish Pickle Ever-Loved Bold Revelation

(Updated Version)
There’s something irresistible about pickles - the way they blend spiciness, sourness, and sweetness into one delightful bite. This complex flavor profile is at the heart of Asian cuisine, especially in Malaysia, where every meal seems incomplete without a touch of heat from chillies or a spicy dip. The truth is, spiciness is more than a taste - it's a staple that defines our culinary identity.

Enter Mathi Achar - the epitome of this Asian love affair with bold flavors. Originating from Kerala, (KOCHI KERALA KALEIDOSCOPE) this fish pickle (Mathi means sardine in Malayalam) is a beloved dish that showcases the essence of Indian and Asian cooking. But it’s not just Kerala that claims Mathi Achar; its popularity has spread across India and into Sri Lanka (COLOMBO SRI LANKA DISCOVERIES), where it's known as achcharu. Traditionally made with fresh sardines, Mathi Achar can also be crafted with salted fish, offering a savory twist that's equally satisfying.