Wednesday, July 24, 2013
I am rushing for time nowadays so I like to prepare something easy for breakfast. It is usually a slice of bread with banana, some oats or cereal and when I am being hard working I will make some muffins like this. One of the Asian stores here is having sale on blueberries at $0.79 a packet and I bought a few of it. I freeze most of it up and used some for these muffins. I love the taste of these muffins especially the added crunchy topping. The muffin part is delicious on its own with a moist and light cake like crumb filled with blueberries. And they aren't overly sweet, which is a big plus for us.
Wednesday, July 17, 2013
We were having some pretty hot summer here in Northern CA and during days like this I like to prepare meals that are quick and easy so I don’t have to spend too much time at the hot stove. This particular meal is one of our favorite and I will prepare it at least once a week. It tasted so light and substantial at the same time and it was a wonderful meal in a bowl!
Tuesday, July 09, 2013
I love making quick bread for our breakfast especially using pumpkin or bananas. I used the same recipe that been feature here a few years ago. You can read about how I got the recipe here . This time I cut down on the sugar as I used the kabocha pumpkin instead of butternut squash. I love the texture of this insanely moist and soft bread. The additional raisins compliment the bread really well. This bread taste even better after a day or two. You can substitute the raisins with other types of dried fruits or nuts.
Tuesday, July 02, 2013
I made this dish during Hari Raya (Eid Ul Fitri) gathering last September in New York but only managed to post it now just in time for MFF - KL and Selangor. This dish is a must during that time and it is usually serve with pressed rice or Nasi Impit. There are many version of Kuah Lodeh, different states have different ways of preparing this wonderful dish, some can be dryer, some a bit on the soupy version, some in pale yellow color and some more on the reddish side. I learned making this dish from my friend Zuliah’s mom many years ago and have been making it pretty often since I love vegetable curry. I added a bit more chili to it as I like the gravy on the reddish side.