This is the place I like to share the recipes I adapt and create with love and care. I hope you find as much joy in trying these recipes out as I did preparing them. Cheers!
Today's RECIPE is a favorite of ours, Pumpkin Kuih/Steamed Savory Pumpkin.
It's nutritious and a great breakfast or teatime item. Steamed savory pumpkin is a delicious dish that brings out the pumpkin's natural sweetness and rich texture. This cooking method preserves its nutrients and vibrant color. Each bite is tender and flavorful, seasoned with garlic, herbs, and spices. It can be served as a side or main dish. Enjoy this comforting dish.
Read MoreToday's RECIPE is a firm favorite among the Peranakans. Pulut Panggang/Rempah Udang/Grilled Glutinous Rice Rolls is sweet, salty, spicy and fragrant.
Read MoreThis is the the RECIPE for Kuih Cangkir Sarawak.
Read MoreToday's RECIPE is Bunga Telang Huat Kuih/Bluepea Flower Steamed Cupcakes. This is the shortcut method so it's simple and fast to cook.
Read MoreThis is the the RECIPE for Kuih Apam Pandan Sarawak or Pandan/Screwpine Leaf Mini Cupcakes. It is a favorite breakfast item in Sarawak. Goes well with coffee or tea.
Read MoreMade Durian Kuih Sarlat (Steamed Sticky Rice with Durian Custard) for my Valentine. This “kuih” is also known as “Durian Serimuka”. The slightly salty glutinous rice bottom complements the sweet durian topping. Here’s the RECIPE if you want to try it.
Read MoreThis is the the RECIPE for Gula Melaka Kuih Bingka Ubi/Baked Palm Sugar Cassava Cake. It’s fragrant and sweet - perfect with your cup of tea or coffee.
Read MoreKuih Cangkir is the Sarawak version of Kuih Kosui/Kuih Keswi. It is always has 2 flavors combined, Screwpine (Pandan) and Palm Sugar (Gula Apong). These are steamed in tiny Chinese tea cups. You can opt to steam it in a round/square cake pan. You can choose to have both flavors or either one on its own, if preferred.
Read MoreOrh Kuih/Steamed Taro Cake is a favorite breakfast/teatime item. This savory taro/yam cake is a hit among taro/yam lovers. This version of Taro Cake is loaded with ingredients. It is flavorsome enough to eat on its own.
Read MoreThis is the the RECIPE for Pandan Kuih Bingka Ubi Kayu or Steamed Screwpine Cassava Cake. Usually steamed cassava cakes are yellow but this version has the added fragrance and color of the screwpine leaves. They go well with your morning cuppa or as a tea time treat.
Read MoreKuih Koci is a typical Peranakan/Malay sweet kuih made of sticky rice flour. The dough is used to wrap a palm sugar sweetened coconut filling, placed inside a banana leave parcel and then steamed. It is a delightful treat for breakfast or teatime. Here’s the RECIPE.
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