I finally got hold of my mother-in-law’s recipe for pineapple jam. This pineapple jam is used to make pineapple tarts. Prior to this, I have posted the recipe for the pastry for Pineapple Tart. I didn’t know that the recipe for pineapple jam is so easy…though it does take an amount of patience to stir the ingredients till the juice is reduced and the pineapple mixture becomes sticky. The good thing is that the jam can be stored in the fridge for a few months, which would allow you to make a couple of batches of pineapple tarts

This is the recipe for Pineapple Jam Read the rest of this entry »

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!

Teochew or Chaozhou Dumplings are good exercise for the jaw. Packed with plenty of ingredients including peanuts, dried shrimps, mushrooms and bamboo shoots, each bite gives you a riot of taste and texture - from the smoky peanuts to the soft mushrooms right to the crunchy sweet taste of bamboo shoots. My mother-in-law made this for supper during my visit to Kuching recently and the recipe is based on a cookbook which she adapted and slightly modified.

I was intrigued with the tang flour and caltrop starch which were used to make the dumpling skin. The end result is a skin which is slightly translucent and almost had a slight rubbery texture to it (which ensured that the filling does not burst out after steaming). I understand that this combination is used quite often in making other types of dumplings. Anyway, if you have time and you want to impress your family or guests, give this recipe a try.

This is my mother-in-law’s recipe for Teochew Dumplings Read the rest of this entry »

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!

Kuih Lapis has got to rank probably one of my favourite cakes. Also known as Layered Cake, Kuih Lapis is said to have originated from Indonesia and it is quite a labourious cake to bake as it involves baking the cake layer by layer. The layer is usually paper thin and it can be quite fun peeling it off layer by layer to eat them. This cake is also quite sweet and it is best sliced thinly across the layers and consumed in small portions. Somehow, eating them in big slices does not give the kind of pleasure when you eat them in thin slices whilst admiring the layers.

My mother-in-law learnt this recipe from an Indonesian many years back and she bakes this cake annually. Though you might say that I am partial, I must say that her Kuih Lapis is the best I’ve eaten so far. Try out the recipe for Kuih Lapis here. It’s worth the work!

This is my mother-in-law’s recipe for Kuih Lapis Read the rest of this entry »

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!

Hello!

In case you’ve been wondering, I’m now in Kuching, Sarawak for a 10 day break. Been here since Monday and will get back to Kuala Lumpur on Wednesday. It’s been a feverish holiday so far as I’ve been down with fever and stuff like that but thankfully, I am now on the road to recovery after trying out chinese traditional medicine for the 1st time in my life!

I’ve managed to take down some recipes from my mother in law and you can expect recipes like Kuih Lapis (layered cake), pineapple jam (for pineapple tarts), teochew dumplings, sauteed chicken and other mouth watering dishes when I get back.

I got to keep this short as I am using a dialled-up line which is extremely slow.

Till then, check out my archives at the All Recipes page and happy cooking!

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!