Wednesday, June 23, 2010

Malaysian Bak Kut Teh

I am not the most hard core meat eater, infact, i liked most food lean.

Call me lazy - I don't like to remove bones from fish especially, shells from prawns, hard knocking on crabs, the works.

Call me time-saver - i also prefer food to be bone free, thus saving the hassle of dirty-ing the hands, allows me to eat with peace, and no fuss.

So when i dined at this indoor shopping complex Bak Kut Teh joint(or any other restaurant)some time back, i would always order the lean cut, lots of veg, plates of cut bird eyes chillies.

Hot Chinese tea is a must too. Yeah, I liked my tea hot.

When we were there, it was pouring rain outside!

Which also means the perfect time to enjoy the piping hot Bak Kut Teh.

What could have been better than having a cold weather and having hot food to give you comfort?

Nothing beats that!

Saturday, June 19, 2010

Wednesday, June 16, 2010

Flower Arrangement Sketches

Some sketches...

and random thoughts...

Lemon Yoghurt Cheesecake

The original recipe calls for sour cream, i tweaked a lil'. I substitute it with yoghurt.

I prefer yoghurt as it is healthier.

When you are trying out with yoghurt, take note the water content, and the tanginess level (as i have used freshly squeezed lemon juice), as water might "appear" after baking.

Adjust your sugar level too, if you are using sweetened yoghurt. I have used plain natural youghurt.

I have used her recipes. Try it. Please note Rose's recipe is New York Creamy Cheesecake.


Sunday, June 06, 2010

What's next?

Rose Floral Tea

Rose smells fragrant and cheers one up, while tea refreshes memory.

The following beverage perfect for an afternoon tea, served with an assortment of English afternoon tea cakes & biscuits.


10gm rose flowers
6gm green tea/ black tea

Optional: sugar


1. Put rose and tea into teapot.
2. Add boiling water (to remove dust), and dispose the water.
3. Put in 1 cup of boiling water.
4. Cover lid and infuse for 5 minutes.
5. Serve hot.