Breakfast Bread Bowl 面包碗早餐

Whenever I see postings of those perfectly cooked eggs with runny yolks, I am grossly tempted to take a bite. There is something about half-cooked eggs with sinful runny yolks, all bright and inviting. The yolk that graciously flows out when you cut into it, glorious indeed. And, mind you, my flesh is weak. I have no resistance to this. None what so ever.

After seeing these breakfast bread bowl recipes on social medias, it took me no time to make my own. There is not a need for recipe really. It is just a matter of assembling your typical breakfast ingredients, and nicely arranging it into a bread so that it looks more intriguing and inviting.

Chinese New Year Cookie: Cheese Pineapple Tart 芝士黄梨酥

If I say pineapple tart is the best cookie in the world, who would agree with me? I am not trying to spark a controversy here but it really is that good. If you are still not convinced, ask any Malaysian about pineapple tarts (by the way, it doesn't resemble your normal tarts) and you will see that twinkle in their eyes while describing vehemently the deliciousness of this tangy melt-in-your-mouth piece of pastry. It is almost a national pride.

Pineapple tart is a local Chinese New Year cookie. This tart is quite popular in in the Southeast-Asia region and Indonesia, each having its own localised version. The buttery and crumbly pastry is paired with a tangy pineapple jam, a perfect match. Pineapple is called ong lai in Hokkien and this also has the same meaning as wealth arrive. Therefore, it is no surprise that this tart is a very popular item during Chinese New Year.

Key Lime Cheesecake 青檸芝士蛋糕

It this a pie? Is this a bar? No, it is actually key lime cheesecake in the form of a pie. How does that come about? I can assure you it is not intentional. The fact is, I have too little filling to fill up the whole crust; my only grouse for this trial. I have since rectified this in the ingredients section. You should be able to find the corrected amount if you follow this recipe.

Moist Banana Cake with Cream Cheese Frosting

I was at the market the other day looking for some apples. What I saw was small piles of ripe bananas going for a bargain price of RM2 per pile. I got very excited as seldom I could find so much leftovers. I bought one pile for making my moist banana cake with cream cheese frosting.

This cake is by far the moistest banana cake that I have ever eaten. It stayed moist even after day three. The texture was denser that your normal banana bread. I was also pleasantly surprised by the strong taste of banana from the cake (I did not add any vanilla extract to the cake as I ran out). But what made it stood out was the cream cheese frosting. It was fully flavoured with creamy smooth cheese with a touch of tanginess. I have always preferred my banana cake plain. Frostings are fattening in my dictionary and I normally stay away. But since I have quite some cream cheese left in my fridge, I used it for frosting this lovely moist banana cake. And I have not been able to stop nibbling at the cake ever since.

Cheese Baked Stuffed Shrimps 芝士烤虾

The other day, my sister-in-law bought some very large shrimps home. The shrimps were as big as my palm (see pix). Initially it was meant to be grilled. However, I felt that just grilling these large shrimps is a bit of a waste. I suggested we do something more special to it. Then it dawned on me that I have no such recipe. At the end, I decided to do cheese baked stuffed shrimps. I have always wanted to make stuffed lobster or lobster mornay and having these large shrimps seems to make it perfect. Since lobster is almost beyond reach in this part of the world, large shrimps would just be as good.