Fluffy Pancakes

I admit I was a hungry child. I used to mix up some flour, sugar and egg to make what I call a pancake (now I know it is more a crepe than a pancake). My brother and I would gobble up those carbo-laden cooked flour in no time.

Fast forward to now, my version of pancake has improved much. Sophistication calls for baking powder, buttermilk and a different array of toppings. What used to be a simple flour mixture now has to be soft, fluffy and light. And, it has to be topped with the most appealing topping both to the eyes and taste buds. Simply lavish!

Stir-Fry Potato Chicken 马铃薯炒鸡

I am a bit lost of words here. This recipe if directly translated means braised chicken with potato. It is anything but braise (whereby the meat is seared and put to simmer in low fire for a long time until the meat becomes tender). Chicken itself is already tender and do not require braising. Some also use stew which  I don't think is so appropriate either. So I am just sticking to the term stir-fry.

How to remove a sticky label from jars

I am a person who do not like to waste. Naturally, reusing bottles and jars is a norm. What I hate most is the sticky labels on these jars. It is a nuisance especially when it became half torn. I was sceptical at first with this method I found from the internet but it works beautifully! This is by far the easiest and most economical method I have ever used.

Method:
1. Wipe label with a little cooking oil (any cooking oil will do).
2. Leave overnight.
3. Peel label off and wash. Label should be able to come off easily.

Enjoy!

Lemon Bars

I like lemons. Nothing can compare to the smell of the aromatic lemon scent that surrounds the kitchen when baking these bars.

What I like about this recipe is that it is in small portion. Sometimes, I have a craving for something sweet sourish but I do not want to overeat as I have a small family. This recipe is perfect. For those who can consume a lot, just double or triple the ingredients accordingly.

Curry Potato Samosa 马铃薯咖喱角

I have to admit I am not a fan of rolling pastries. It is greasy, with flour dust flying everywhere. Hence, I replaced this curry puff recipe with popiah skin instead. I can assure you that the filling is the same and it is absolutely delicious! The best thing about this recipe is that it can be pre-made and frozen until it is needed. Really good if you always have guests and want to put up something in a short time. Or, if you have periodic cravings for fried snacks like those in my family.

Bird's Nest Soup With Gingko Nuts 冰糖燕窝

This is a traditional delicacy of the Chinese that goes back to hundreds of years. This bird's nest is actually the nest of swiflets, a type of bird. These swiftlets uses their phlegm-like saliva, that hardens once exposed to air, to build nests. Traditionally found in caves, these nests are expensive due to the difficulty in harvesting. It is considered a luxury to many (me included). The better ones (血燕) can cost more than RM1000 per box. Nowadays bird nests are domesticated for harvesting with some even done in buildings in the outskirts.

Beans Revisited - Tuna Crabstick Roll

This is also from my previous shop's menu.

Sounds Japanese? It is not. Today I am revisiting something that was in the menu of my shop. It is a no brainer but tastes just as good, a perfect snack for both busy adults and kids. You can prepare this to be kept frozen and then fried when needed. Just recently, I froze a batch of these and then cooked for my guests at home. Saves a lot of time.