Thursday 30 October 2014

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!

Tuesday 28 October 2014

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.

Monday 27 October 2014

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.

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.


Sunday 26 October 2014

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.

Wednesday 22 October 2014

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.

Tuesday 14 October 2014

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.

Sunday 12 October 2014

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.

Friday 10 October 2014

Beans Revisited - Cheesy Sausage Roll

This Bean is not edible. It is actually the name of my former eatery - Beans Dessert Kitchen. I will be running a few recipes from the menu. Yes, trying hard to relive the glory days! So if you are interested, watch out for "Beans".

This is no special recipe and is easily available but surprisingly, it is quite popular especially with the kids. It shows that sometimes going ordinary is the best. It can also be stored in the freezer until needed.

Tuesday 7 October 2014

Bread Pudding

A dessert born out of economics, bread pudding is about the most simple yet delicious dessert there is. You can dump in a variety of things in this bread pudding and it will still taste delicious. So the next time when you have any stale bread, croissant, doughnuts or even cakes, do save up. Waste not.

Sunday 5 October 2014

Caramelised Fried Peanut and Anchovy 焦糖炒花生江鱼子

A quick search on the internet and you will find only few information on this dish. Guess this is a hidden gem that not many are aware of. The key ingredient to this dish is actually sugar. Yes, loads of it. As you bite into the crispy peanuts and anchovies, you will be met with a sweet and salty coat of caramel. Thanks to this, the taste is enhanced many fold.

Thursday 2 October 2014

Asian Inspired Scotch Eggs

In this the second part of my scotch-eggs post. I am going to introduce to you something different from the normal scotch eggs. Something that is closer to our hearts - an Asian inspired scotch eggs recipe. The method is basically same as making a scotch eggs. The ingredients varies a bit though.

Thank you for your dropping by to The Informal Chef. If you like what you have read and would like to SHARE this with your friends, kindly click on those little buttons available on top. I am also available in the following social medias:


Add "like" in FACEBOOK, "follow" in PINTEREST, or add your email to my BLOGGER's e-mail or RSS feed to keep abreast with my latest postings.

Look forward to your comments. Cheers!