For the above recipe which is 1.75 times the original portion, make up to slightly over 2.6kg 10 inch square cake, includes icing

Here I am using chicken egg, which result is not good at all. I have tried using duck egg, and it is superb, egg yolk is nice sandy texture, with reddish old. I find putting in a dark cupboard for 23 days is enough. Don’t use chicken egg, mine after 23 days has mixed result, some just ok, some still like original chicken egg, i think it is due to duck egg being more porous, so chicken egg might take longer time to be salted etc…

Above, i fill one cup with cheap rice wine, can get from NSK, brand is “Fa Ta” gourmet cooking wine, around RM5 – 7 only. Soak each egg for around 3 minutes, then coat them in fine sea salt (must be fine one, as these are the most salty kind of salt :P) Put one cling wrap, then PUT MORE SALT AROUND the egg, before wrapping them as tight as you can in cling wrap, then try one of the egg after 23 days.

Very easy, and no need to cook salt water, wait for them to cool down etc. Try it

I love the famous sweet potato balls in Petaling street, after knowing they using white/yellow sweet potato, it is my to-do list

After my first try in 2012, this is my 2nd try to replicate the Petaling Street sweet potato balls, recipe improvised from Roti & Rice. My improvised ingredients are below:

450g sweet potato, weighed after cut into small cubes and steamed <looks white flesh when uncooked, but turn yellow once cooked kind of sweet potato>

100g rice flour

30g glutinuos rice flour

55g sugar

1 teaspoon baking powder

The search for better sweet potato balls recipe continues…

Bits and bops of recipe and food pictures taken from 2012 till 2017, which doesn’t made it to individual post, so i am lumping them all into this one post.

Making one of my fav food, tapioca cake, yum~

really strong coffee taste, not bad

cheese clearance 🙂

Made shredded cheese, froze it, end up not using much, and threw them away at the end.

Freezing them

Dave’s in 1 Utama, err, so so

Dave’s Deli banana pudding, so so only

Laughing cow, so cheap, only RM4 in one of the middle eastern supermarket in Jalan TAR in KL

Also in the middle eastern supermarket, i think it is called Suria, cheap filo pastry, they use it for baklava

making pavlova

bolognaise, doesn’t look so good

oh it is for shepherd pie, remembered it is so so only

oh this is good, sourish chickpea etc salad

egg curry er

beef balls

homemade gui ling gao

another instance of beef balls in Marzan’s simple tomato sauce

ok…

making curry paste

portioned for later

curry chicken

curry cockle

marzan’s tomato sauce, butter, and flavored with onion halves, not bad

Jamie Oliver’s chicken with milk, not liking this so much

baked (chicken with milk)

Dinner for 2, yum yum

Dinner for 2, yum yum

Yum yum

yum~

sardine pie, so so only

brownie, i think so so only, i made better brownie since

Another time in making granola, recipe posted earlier: http://www.dishwithvivien.com/2015/09/recipe-granola/

Following online tip of how to get chunky bites of granola without using egg white. It is

1. Blending about 1/3 of the oat into oat powder
2. Cook the oil + sugar etc with a few tablespoon of water until sugar melt
3. Mix all together and press the whole mixed granola into the pan before putting into oven for baking.
4. Gently toss the pressed granola without “destroying” too much of the chunks while stirring it mid-way of baking.
5. Make sure to use low heat and bake enough till the mixture is dry and crunchy!

Success, chunky sized granola bites achieved.