mycookerygarden

http://www.food.com/recipe/best-banana-bread-2886 Quite a wet mix Skimped on the banana - only used 1 - it would have been better if I had followed the recipe. Still tasted good.  

updated 1 Sep 2017 28 Dec 2016 Decided to make kuih talam ubi kayu as there was some tapioca that's been in the kitchen for some time. After peeling the skin, there was only about 300g of good ubi kayu to cook with. So, only enough for a small tray but it was a delicious tray of kuih. The recipe is good - sweetness, texture, method. http://www.seasaltwithfood.com/2015/08/kuih-talam-ubi-kayu.html So little ubi - 300g - so, used a small dish First taste from corner tips - thumbs up! Tried to cut the kuih nicely 1 Sep 2017 : Second attempt using the same recipe. Practise doesn't always guarantee success but it teaches its own lessons. This time, I grated the tapioca using the food processor's grater. It was more coarse than my hand grating. 1) I reduced the coconut milk to 200ml because I thought the packet 'coconut cream' was thicker than the freshly squeezed coconut milk. Not really. The resulting top layer was a bit flour-y firm instead

Made dinner bread rolls coz Mum likes soft bread. http://www.thekitchn.com/how-to-make-soft-amp-tender-dinner-rolls-cooking-lessons-from-the-kitchn-187478 18 Dec 2016 First bake First rise Second rise Baked rolls 25 Dec 2016 Made a lot of bread rolls for Christmas dinner. Doubled recipe for Christmas dinner 7 Jul 2017 Made dinner rolls in KL again. Why do they look yellow in this photo? And white in this photo? Rolls

No recipe - I just used the basic muffin recipe and added cubed apples with soaked longan pieces. Didn't have raisins or cranberries at that time. The batter was wet, not over-mixed. The apple taste is quite mild. Longan .. interesting.

These bread look ugly. But ok, they tasted good enough. http://www.fabulousfoods.com/recipes/apple-yeast-bread The dough was very wet Look out for the crust - it can brown and burn fast midway through, also because of the brushing of egg white

First made o nde onde in secondary school H omeScience class. It was fun. Rem e mbered using s weet potato and pandan juice to c olor the mashed sweet potato green. Now , we have purple s weet potato, so sweet that you don 't need to add sugar to th e mash. The importa nt part is the gula melaka in the centre of the each onde onde. This 'sur prise ' should be a little generous. http://www.justasdelish.com/sweet-potato-onde-onde 23 Oct 2016 picked up so me Vietnam sweet pot at o from N TUC Sup ermarket a nd bou ght the fr esh grated coc onut from t he wet market. All set ... Onde onde is ok in the fridge for about 2 days, after which the gula melaka will start to get 'wet'. Market vendor gave me all the remaining coconut as it was close to noon already Nice snack 5 Nov 2016 made another batch of onde onde for a dinner party

My kuih kosui story. Some call t he s mall teacup sized ones as kuih lompang. 13 Oct 2016 Kuih kosui without grated coconut. Naked. F irst attem pt 19 Oct 2016 Tried a quick recipe - disaster! Using all-purpose (wheat) fl our. Kuih was very hard and tasted of flour. 20 Oct 2016 Decided to use another recipe https://travelling-foodies.com/2013/07/22/kuih-kosui/ Th is recip e wo rks. With or without alka line wate r.   Steamed in ramekins Each kuih is about 1cm high Big portion of kuih With salted coconut - much needed 5 Nov 2016 Bought small teacups in order to get dainty kuih Decided to get the small prayer teacups (10 cents each) to steam the kuih in. Salted, steamed fresh coconut - it makes a world of difference to the kuih Packing to bring the kuih to a dinner party Should try this recipe sometime, since it was adapted from Cooking for the President: http://kitchentigress.blogspot.sg/2012/09/kuih-kosui-vid

Update 11 Oct 2017 What to do with leftover fresh grated coconut? Quite a lot of it ... Kuih dangai works .. nicely salty sweet .. texture is surprisingly springy, chewy, on top of the grated coconut taste. Due to the glutinous rice flour. Kuih dangai Translated from Malay recipe below: Kuih Dangai Ingredients: 3 bowls of freshly grated coconut (white one for kuih) 1 bowl of glutinous rice flour 1/3 bowl of sugar (sweetness according to taste) 1/2 tsp salt Method: 1. Place grated coconut in a mixing bowl. 2. Add glutinous rice flour , mix the flour and coconut evenly. Add salt and mix thoroughly. Make sure the grated coconut mixture has no lumps. 3. Heat up (short while) the container to be used for baking. (Note: I used a muffin tray.)  4. Place a thin layer of the mixture into the container. This first layer is not mixed with sugar in order to make it easier to remove the kuih later. 5. Mix in the sugar to the remainder of the coconut-flour-salt mixture. 6. Add the

Tried making semolina bread. https://www.weekendbakery.com/posts/semolina-sesame-loaf/ And braiding the dough for beauty's sake!! I think I understand better now how to use semolina flour. I had made fresh egg pasta with semolina and the pasta tasted rough, not silky smooth as in the recipe description. Autolyse. Or I understand it as giving time for the flour to absorb the water. I was making egg pasta with no water  and maybe just a bit of oil. I think the semolina flour needed more hydration. Will try again. W aiting for final rise before baking. Yellow semolina color ... Bread looks dense but it's soft because of the preferment.

Tried to steam a mud crab with rice wine and soya sauce, spring onions, ginger and lettuce. The taste is not as good as I had imagined. The crab meat is sweet but overall, the gravy and vegetables did not go so well. Must try the traditional chilli crab and pepper crab recipes so me day. Or improve this steaming recipe .  

Celery experiment. Articles on the Internet about growing celery from the stumps. This stump is really bare bones ... can the plant still grow from such an old and short stump? 7 Oct 2016: Is this really growing? 9 Oct 2016: Can see the leaves. 12 Oct 2016: After 1 day in the pot. 14 Oct 2016: Last healthy picture ... 21 Oct 2016: Plant has died in the pot. So sad.

This is my second attempt to make this. The first time, I left the rice to ferment to more than 20-21 days. There was a recipe that said as long as possible but it did not work for me - the resulting liquid was more like vinegar. So, for this second time, I cooked the glutinous rice in the rice cooker, instead of trying to steam it to get nice whole grains with less starchiness. Steaming in my wok for such a lot of rice doesn't work well. And I will harvest the wine at 20-21 days' time. Cooked 1 kg (and a bit more) of glutinous rice in the rice cooker. First layer ... 3 pieces of wine biscuit per kg of rice. Pounding in this metal plate doesn't work for the initial big pieces. Did that in a sealed plastic bag, then back to this plate. Pounded the wine biscuit to almost powder form. Added wine biscuit powder to first layer of rice. Next layer of rice and wine biscuit. Third layer. Added about half a cup of water, pressed the rice down.