Tuesday, 20 November 2007


This is my recipe for ice-cream. It is plain and simple. Two most important things you need are a fridge and mixer (stand or handheld). The ingredients for the base flavour of the ice-cream, coffee-mate and full cream milk and sugar (fine).

Then you have to get a nice measuring cup like this glass cup from Pyrex (cost me a few fingers after unsuccessfully searching for a few supermarket for a plastic one). The measurement are same amount for each coffee-mate and the full cream milk i.e. 1 cup (250ml) of coffee-mate, 1 cup (250ml) of full cream milk and sugar ΒΌ cup for every 1 cup of those two items. If you want it more sweet, you can more sugar. Mix them together in big bowl until the sugar are completely melt into the mixture.

Then put the mixture into the freezer of your fridge and freeze the mixture until it is harden. Normally this take about a day, then put the harden mixture into a bowl and beat it with your mixer until it become creamy so that the air are beat into the mixture and it would become soft when you refreeze the mixture back. For the different flavour that you which to create, you add those flavour at the beginning or after beating the mixture.

Now let your creative mind flow, create all your flavour you like. I have made mint flavour, chocolate & chocolate chip flavour, cookies & cream flavour and durian flavour. For the mint flavour, I added this mint syrup flavour I bought last time I visited FHM 2007, c & c flavour, add them on the half freeze of the base flavour. The King of Fruits, take out the meat of the durian add into the mixture and then filter out fruits veins that is not soluble in the mixture.

Mint Flavour Ice-cream

Mint with Chocolate Top

There you have it the ice-cream formula for all of you to try it at home.


Tuesday, 6 November 2007

Nyonya - Pongteh Meat

It was pot luck time and this time it is held at BBO (Sid & Sunny) at their place somewhere in Damansara. I thought what should be nice to make and doesn't take so much time. So this Nyonya dish come across my mind. My aunt once told me it quite simple just put the ingredients in a slow cook then you are ready to be served.

Let get started, the are the ingredients are as follows :
Pork or Chicken (cut about 4-5 cm cubes)
1 tablespoon Preserved soy beans (Miso paste)
1 tablespoon of Coriander powder
1 1/2 dark soya sauce
2-3 piece Star Anise
Potato cut in cubes
Shallots & Garlic - ground or blended
Salt, sugar, pepper for taste

First stir-fry ground paste of shallots and garlic around 2 minutes and then add the miso paste, coriander powder and stir-fry until fragrant. Add the meat and dark soya sauce and continue to stir-fry.

Afterwards add water till it cover the meat, add salt, sugar, pepper and star anise for taste.

When it starts to boil adds the potatoes and then reduces the heat to simmer, stirring occasionally until the meat and potatoes is tender and the sauce thickens. You can also add hard boiled eggs about 5-10 minutes before it is ready to serve.

Check out the beautiful dessert by Sid & Sunny and the others delicious stuff by others floggers at the night at KampungboyCitygal, Foodelicious, KL people KL food, Jason Ipoh Mali, Living in Food Heaven


Monday, 5 November 2007

Stuff Mushroom & Foo Chow Fishball

Another quick recipe, you need some fish paste, mushroom, minced meat, salt, sugar, pepper, osyter sauce and etc.

Stuff Mushroom

Stuff Mushroom, first soak the dried mushroom and retained the water later for the sauce. Mixed the fish paste, minced meat and the seasoning together then spread it on the mushroom and steam it. For the sauce, use the mushroom water, a bit of osyter sauce and egg white.

Foo Chow Fishball
Foo Chow Fishball, cook the minced meat first and leave it aside. Then warpped the minced meat with the fish paste and cook the fishball in a boil water. Look the completed fishball, it doesn't look like those smooth ones you bought from the market or at Esquire Kitchen. This is my first attempt to make fishball...not so successful :(