Category Archives: Food and Drink

Choc Lava Muffins


just saying the name makes me drool – LOL!

i’m not an expert on baking but i can really vouch that this recipe is the easiest ever! it has NO EGGS and no need for mixer.

Pei Chyi gave me the recipe from joyofbaking. Makes for 12 big muffins, here goes:

1 1/2 cups all purpose FLOUR

1 cup granulated white SUGAR

1/4 cup unsweetened COCOA POWDER, sifted

1 teaspoon BAKING POWDER

1 teaspoon BAKING SODA

1/4 teaspoon SALT

1/3 cup unsalted BUTTER, melted

1 cup warm water

1 tablespoon lemon juice (or vinegar) – i ‘optioned’ this out as i didn’t have any on hand

1 teaspoon pure VANILLA extract

Dark choc Kisses/just any chocolate of your preferance

1. Preheat the oven to 180*C.

2. Mix all dry ingredients together and stir.

3. Mix all wet ingredients together and stir.

4. Mix dry and wet ingredients together and stir till well blended.

5. Prep the papercups in the muffin tray. Spoon 1 tablespoon of batter into the papercups and (this is the part that makes the cake delish!) then, put 1 chocolate kiss in the middle of the cup, and spoon some more batter till it’s 3/4 full.

6. When all is done, bake for 20mins in pre-heated oven or till the cake springs back when lightly pressed. i try inserting a toothpick into the cake to check.

it’s so easy, i kinda love making it more than eating it! ūüôā

** me so proud ** ūüėÄ



The No Knead/Machine Bread


tis a season to be baking, falalala la la la la… Blessed Christmas & Happy New Year!! how are you enjoying the festive season this year?

i found this bread recipe online and have been happy baking my own bread for a few times now. it’s sooooo easy i couldn’t believe it at first. this recipe fits my schedule as a SAHM perfectly; little mess (so i don’t have a lot of washing up to do) and little time (not more 15mins work on it). check it out.


3 cups of bread flour/all purpose flour (bread flour is preferred as it has higher gluten)

1/2 teaspoon dry active yeast

warmish water (too hot and you’ll kill the yeast, too cold you won’t activate the yeast)

1/2 teaspoon salt ( or as much as you prefer, i usually like my bread a little more salty)

1 teaspoon sugar (optional)

Other Optional Ingredients would be Wholemeal flakes, seeds, nuts, raisins… etc.


1. MIX all dry ingredients together in a big bowl. I mix mine in a cooking soup pot so that i can use the cover to cover it instead of a cling film or wet towel later on. Best tool to use for stirring would be a big wooden/plastic fork.

2. Slowly ADD in Water; STIR until all ingredients become a ‘shaggy’ dough. NOT too much water until it becomes a batter, but it is still OK if the dough is slightly more wet.

3. COVER – for 4 hours to let the yeast work; for the dough to rise. no less than 4hours, it’s OK if it’s more.

**4. After the dough has risen, PREPARE the baking dish. i lay it with a sheet of baking paper and turn on the oven. Set it to 180*C. then, remove the dough and with your hands, mash it ONCE, shape it and place it into the baking dish. This is the time to add any nuts or seeds or raisins or garlic on the dough.

**5. Let it REST for another 30mins.

note: ** important points

6. Put dough into oven and BAKE for 20 – 25mins covered. if you prefer a more crispy crust, bake uncovered for 5 more mins.

that’s it. hopefully your’s came out as good as mine did with my 1st try. Happy Baking!

Why got ‘Lobang’?


there’s a hooooooooooooole in my bread!!! its no wonder i don’t get full eating and eating this. there are 8 buns in this packet, and all of them has a big hole like this in it. so not worth my RM2.50. next time i’ll just get a cup of kaya (coconut jam) and a loaf of Gardenia bread instead.



I’ve got food on my mind


With less than 2 weeks to go before we step foot on the glorious land of Malaysia and risking heat stroke, it feels like my tongue and nose are already there, tasting and smelling all the flavors¬†and aromas from our absolutely, unbelievably and irreplaceable hawker foods. In short, I can’t wait to get back.

Here’s my top 5 list of food that I MUST have:




a. Kolo mee in Carpenter Street –¬†But the one that I really love is not found in Min Joo Cafe¬†as detailed by Kenny Sia <God bless that blogger from Kuching>, rather, it’s less famous, but I love it simply because I lived in Carpenter Street and grew up on that kolo mee. The stall (can’t remember the name) is further up Carpenter Street, between furniture shops and opposite it is a Chinese temple with tortoises, if my memory serves me well. The kolo mee flavor is distinctly different and when I was young, they served it with a couple of slices of pig’s kidneys (not sure if they still do). Yum!


so beautiful...

so beautiful...

 b. Sarawak laksa РAnywhere from Kuching will do, just get me on the plane quick!!! 



Possibly my fav dish from Penang

Possibly my fav dish from Penang

¬†c. Penang curry mee – Before we get into the debate of Kuching vs Penang… let’s not go there. The one at Charlie’s (that row of hawkers at Tanjung Bungah) is pretty good. I love the magic of mixing the white base with the chilli and walla! Penang curry mee… Slurpp!




d. Kajang chicken rice РYes! Kajang chicken rice! Specifically the one behind the Kajang wet market, where the former Ocean used to be. Hope the blonde-haired chef is still there!


need i say more?

need i say more?

e. Kentucky Fried Chicken – Siao meh? Go back to Malaysia¬†just to eat KFC?¬†But ho… the KFC here is P.A.T.H.E.T.I.C. The difference between hot & spicy and original recipe is just the spelling. We had KFC a few days ago and just realized how ddddrrrrryyyyy the chicken is. Malaysia’s KFC is really the best of the lot; the juiciness, the fragrance, the aroma… argh!!!

I’m already looking up Kenny Sia’s best food award to get an idea of where to eat in Kuching; maklumlah… my Penangite wife always complain there’s nothing to eat there. How can she say that? Kolo mee is EVERYWHERE!! Your recommendations are welcomed!!!!!




introduced to us from an Indonesian friend from church, this humble restaurant is the ONLY MALAYSIAN food (yes, THE ONLY) found in this region (Slovakia/Austria). the place is Millenia/Millenium City, Vienna (1hour’s drive away from Brats) and is among one of the Asian outlets available at the food court of this mall.¬†

the food is acceptable for Malaysian standards, especially so if you’re ‘near to death’ from your ceaseless cravings and you just got-to-got-to-got-to-GOT-TO-GOT-TO have it!! the owners (chef & asst) are a husband and wife team from KL and they speak Cantonese. they were really friendly with us and with Arielle around, we shared some common ground as they have a 3 year old son. they conversed mostly in Cantonese (much to my discomfort) but even so, it’s always nice to meet people from our home country. nothing beats Malaysian hospitality (MH – hahhaahaha) as they offered bio-juice and chocolate pudding to Arielle.¬†

too bad it’s only 1 shop, we confirmed this fact when we were at the Malaysian Embassy getting our driving licenses done (coz Slovakia doesn’t accept International Driving license anymore…*pppphhhh*). but on the other hand, at least something than nothing right.¬†

anyone interested in opening a M’sian restaurant¬†here in Brats? ūüôā Slovaks are quite open-minded with trying new kinds of food. a bak kut teh shop alone will probably thrive here as well – Japs love them and so far, my place is the only fix they can get; wonder how much i’ll get if i charge per bowl. hmm….

note: it’s called ‘cuisine’, don’t play-play ah