Star egg salad ^^

Hello people... Wassup???
I am really sorry for not updating my blog for so long.
Um... Yea, I am getting married this year end.

So no more good food for me, working very hard to loose some weight.

And here I would like to share one of my lunch recently.


My salad with egg and tuna.
And obviously the star of the day is my star shape egg.

Got this egg mould from bro in law.
He bought it from ebay for me.

Never had time to try on it, til few days ago,
was trying to make my salad look a little interesting ^^

The result was good ^^

alrite ppl, till then... take care...
I will still try to update my blog, please dont forget to visit my blog ya ~~~

Banana Chocolate Cake by Zang Toi

Did i mentioned that i hurt my back ?


I think i didnt...
I hurt it last monday, and i was slightly better, but i hurt it again yesterday -_-

So... I am like a Orang Cacat now...
Staying at home, can't really move...


everything has to be slow... xtra careful...

Alrite.. i think its good for me though...
Time for me to post up all the super backdated post that were kept in my folders...



Just read boo_licious about Teatime at west 57th street cafe parkson.
Remind me that i actually visited and bought 2 pieces of their Banana Chocolate Cake back to July for Ray and Alvin as birthday present.

My first time with Zang Toi's Cafe was at least 10 years back, it was my dear sis who brought me there and had a really good meal over there. I couldnt forget my first time, it was love at first sight... (or love at first bite??? :p) it was so wonderful, the fresh bananas... the texture of cake and the super rich choc syrup... mmmmhhhh.... my goodness...

You havent tried out the something in the blue box?
ooo.. trust me u dont wanna missed it... ;-)

Special thanks to Alvin Low who contributed the above pics.

Zang Toi's West 57th St. Cafe
F082-088HFirst Floor
Sungai Wang Plaza
Tel No: 03 - 2144 1557

Kindly check Boo-licious's post for details:
http://masak-masak.blogspot.com/2006/10/indulging-west-57th-street-cafe-sungai.html

Kimchi DIY

Ha... As I mentioned previously...
I wanna make kimchi.
I am a super kimchi lover.
To have my own box of kimchi at refrigerator just take out and eat anytime I feel like eating is really great.

Before I start this, would like to share a link - where i got my guide making kimchi.
Cooking Korean Food with Maangchi
This is one of the most detailed korean food guide i found from the web.
Everythings come with pictures, sample, explanation and even video.
So if you are interested to know more about korean food or cooking korean food,
do visit this site.

Making Kimchi

Below are ingredients needed according to Maangchi,
but i change some since i couldnt get some of them.

Cabbage, radish, salt, glutinous powder (can't get the mochiko powder mentioned in her blog), sugar, water, Korean hot pepper flakes, fish sauce, Onion (i used the local one, cant get the white one), garlic, ginger, green onions / leeks, Chives / spring onion.

I didn't use oyster as its not cheap and not easy to get.

My ingredients i have prepared....


A big cabbage i got from one of the Korean mart yesterday at "Korean Village", Ampang.
But not as big and as beautiful as Maangchi's one :(


Cut half...

Nice ... ^^

Clean it w water gently, cut through the core but not all, so that the leaves are still intact.

Next... you will need some salt, I use the local salt which can get frm any convenient shop.
(Sea salt is more expensive ^^)

Sprinkle the salt on cabbage layer by layer,
The stem should get more salt than leaf part according to maangchi.
(I missed that out and i felt that my kimchi turns out to be slightly bland for the stem part)
Set it aside.

Next, will be the radish.
Jeannie and sis dont really fancy radish, so i only get one.
A rather small one.

Wash and peel the skin.

Cut into cubes. Size according to your preference.
I prefer it to be smaller. Easy to bite ^^

Keep radish in a bowl. I kept the leaves too.

Ok... This is the funny part.
The moment i grab this i thought i grabbed cucumber.
But I just realize that it is not, its zucchini *--* shamed~
Since that... I ll jst use it.
Same as radish, u wash... and cut it to the size you prefer.

The green onions / leeks.

Chives / Spring Onion, clean and cut.

Okay... add the cut zucchini together with radish,
Sprinkle with salt. Leave it. f

2 hours later,
turn the cabbage pieces over same goes to radish & zucchini for them to salted evenly.

Another 2 hours later, wash and rinse cabbages & radish.
Squeeze a little for water to drain off from leaves.

The total salting process is 4 hours.
While waiting...
Get prepare for other ingredients.

Chives & leeks, cut and set aside.

Ginger, onions & garlics.

Prepare the kimchi sauce.

First prepare the porridge.
I used 3/4 quarter cup of glutinous rice flour, add 3 cups of water.

Stir and let it mix well before heating it.

Then cook under medium low heat while stirring constantly.

It will gets thicker and when you see there's some bubbles popping up,
add 1/4 cup of sugar, stir and let it mix well.
Remove from heat and let it cool down.

Get Hot pepper powder.

I used 2 cups of hot pepper powder.

add into the porridge that has already cool down.

hmmm... beautiful~~~

Stir and mix.

One and half cup of fish sauce (i added more since I didnt use shrimp paste or oyster)

Fish sauce (there're many others brand, the thai's version is fine too)

Blend ginger + Onions + garlics + fish sauce in blender
Add to the the mixture previously ( porridge + Hot pepper powder)

Stir well.

Add spring onion, leeks and shreded radish to the paste..
taste it... add salt or sugar if its necessary.

And we are ready to spread the paste ^^

Remember to wear your gloves, ophssss...
I dont have one, so i use a brand new plastic bag and secure with rubber band on my hand.
( smart girl blink blink~;> )

Beautiful Kimchi .... Smell good too ^^

Same goes to the radish (kaktugi)

and zucchini

Put them into container.


Arrange it nicely ...


You may noticed that some of my kimchi are in small pieces.
I actually cut them before the salting process.
Coz i wasnt sure if i have such big containers to keep the whole cabbage.


And i find it very convenient as it save the hassle of taking out and cut,
mess free
jst take out frm container and ready to serve.




You can eat the kimchi rightaway,
or leave it at room temperature
(somewhere cooler and let it fermented for a day before putting into fridge.

The fermented kimchi will smell a little sour and
you will see bubbles with some liquids

That's me in my pyjamas finishing up(embarrased ... )


hmmm... Tasting time...
a plate of freshly made kimchi, and a bowl of brown rice.
Perfect~~~


See ya~~~