Same as yogurt cake, i didn’t have high hope for this recipe due to this cookie/biscuit only requires 4 ingredients: caster sugar, sea salt, almond nibs and egg white, but it turn out fabulous and is one recipe to keep. Recipe from The Perfect Pantry.

I used 200g almonds and 120g sugar and 2 egg white (as opposed to original recipe using 280gram almond , 325 sugar and 3 egg white) i find my cookie turn out sweet enough, in fact will try to slightly reduce the sugar next time.

The almond are bought from Pastry Pro, RM8.30 for 250g but yesterday i went it was only RM6.40 for 250g.

This recipe called for blanched almond, so just boil water, and soak the almonds in it for 1 or 2 minutes, not too long as we need to dry the almond before making it into almond nibs.

After soaking in hot water, pour away the water, and can easily removed the almond skin.

Above are all almond skin on the left, and blanched almond on the right.

Leave it to dry over a colander over night in airy area. After it is completely dry, processed it in a food processor, or if you like me who doesn’t have it, can use those small curry spice electric grinder as well, just do it in batches.

Above is sugar + almonds nib and sea salt all mixed

2 eggs beaten till soft peak on the right

almond mixture folded into the egg white, although i did it very gently, the egg white looks much flatten isn’t it? Sure hope this is how it is supposed to be.

tablespoonsfuls

baked

It doesn’t feels like it is flourless at all, but this cookie is indeed flourless and very fragrant and yummy

closed up.

Go try it!

Made 2 banana cakes from 2 different recipe today, one of them is from masak-masak (a malaysia food blog) and the other from Food52.

From the photo in both websites, i am more inclined towards Food52’s recipe will produce a better banana cake as it looks more like banana cake i usually buy from market, brownish cake with black specks all over, masak-masak’s one seems denser with chunkier banana bits and lighter in colour.

But surprisingly, the one i made from masak-masak is identical to those i bought from market, it turn out brownish as if brown sugar was used, but i used only caster sugar, but it is a tad too salty with 1 teaspoon salt added, next time will reduce to half a teaspoon salt or resort to using the less salty sea salt instead of table salt. I reduced sugar to 12og from originally 6oz(170g). I used only 4 small bananas which weight in total 125 grams instead of 8oz(226 grams) specified.

As for Food52’s recipe, I don’t know if it is the egg size or the banana size, i had 2 attempts on Food52, the first turned out too dry and bread like, i can hardly mix the flour into the liquid mixture, and into the bin it goes. The second one, well, i was careful and put in only like half the flour, but also given the egg i used is small-ish, and i used 3 small bananas instead of 3 big ones specified in the recipe, but still can’t imagine how i am to mix all those flour in, perhaps have to used the largest egg available in supermarket, and also the larger bananas, but oh well, for now, i will stick to masak-masak’s recipe.

Banana bought 2 days ago and left to ripen further

4 bananas used for masak-masak’s (about 125 grams)

egg and sugar

mess on the table after putting the cake into the oven

Finished product, looks hard and tough, but later found out it is nice 🙂

bottom of cake

yummy, just a tad salty though

Below are using Food52’s recipe:

This is second attempt on Food52’s, the first one turn out doughy and hardly able to mix the flour into liquid.

Only 1 egg used in the recipe. Above are egg, 3 banana and sugar(around 100g sugar) since i know won’t be mixing in all the flour.

Still so much left over flour (total 2 cups ie 280g flour)

doesn’t look nice

bottom of cake

too sweet for me, i will give this a miss

My friend bought a deal from livingsocial Everyday.com for Restaurant Telok Gong, RM38 for 4 dishes (including Coconut Prawns, fried fish, vegetables with century egg and lala meehoon). This restaurant is the first one along the road, whereas the second restaurant is the famous Coconut Flower seafood restaurant.

It is relatively fast and easy drive from Cheras using Kesas highway, all the way straight passing 3 tolls, and we pretty much reach Telok Gong in less than an hour.

Nice vegetables with century egg

Nice piping hot fish

Around 8 prawns and lots of tomyam broth to be eaten with rice 🙂

Their lala meehoon is much better than those we had in Kuala Selangor, slight  “stickyness” from meehoon and not wet. Yum~

Additional order: clams in superior broth, RM20, very fresh and nice.

Sweet sour crab, i think it was RM24 but it was waived due to some of the crabs are not fresh, the flesh texture is very soft and floury.

Overall, we only paid additional RM31 for rice, tea and the clams.

Address: Restaurant Makanan Laut Telok Gong

Telok Gong, Klang

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StevenTeng.com

DineMalaysia

A very obscure restaurant signage, there is a big chinese restaurant next to it.

Yee Wen Thai restaurant opens 7 days a week

Fried Paku

Clear Tom Yam soup, RM15, not much seafood, just enough for 2 pax, very sourish with lime juice taste, i find it has a fair bit of sugar/fish sauce undertone, other than it quite appetizing.

Address: Yee Wen Thai Food

Lot 01-3813, Jalan Helang Merah
Kepong Baru Industrial Estate
52100, Kuala Lumpur

Telephone: 016-272 8223 / 016-625 2018

Business hour: 10am to 10pm

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life muses

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cloverangels (in chinese)