Wednesday, February 10, 2016



Blueberry pancakes with blueberry syrup 

This  year I took a break from cooking Reunion Dinner.  I was invited by my niece to join her family for the reunion dinner at a restaurant as my sister is still in Melbourne. So there is no need to get up in the wee hours and go to the market in the dark and queue till the daylight break to buy that chicken or meat! 
I took my time to cook some blueberry pancakes and leisurely enjoyed my breakfast with the girls. The blueberry syrup which my sister May bought from USA tasted awesome with the pancakes! Thanks May. 

So I decided to bake instead.  I  called this the Auspicious Blessing Cake as I intended to bring it along to my brother's house for the 1st day of CNY.

See the colourful layers:
Blessed with Gold: Vanilla bean paste layer
May Luck always be with you: red layer- batter mixed with cranberry sauce/jam
Least but not last to acquire land(house): Chocolate (earth-colour) layer.
Recipe from the blog: dailydelicious.

Butter and sugar beaten together till light and then flour is added and mix till combine. Then only the eggs are added into the batter.  According to her post.."the flour will be covered with fats before contacting the water from the eggs and that means the gluten won't occur easily and you will get soft and fine texture cake."  

the batter is then divided into 3 parts: cocoa powder;  jam (I used the remaining cranberry sauce) and vanilla and mascarpone cheese (since I did not have any, I replaced with sour cream).  

Filled them into individual piping bags... this merely facilitate easy layering

I have decided to use my jelly mould instead of a loaf tin.

Bake them at 180C till golden brown and cooked through.   This indeed was a soft and fine texture cake. 

Before the Chinese New Year Eve,  my cat,  Bibi had hurt herself (most probably fighting outside).  We had decided to remove the cone of shame the next day as she was not used to it and was walking backwards! 

Bibi showing off her wounded leg.  

Both of them occupied the sofa!

Waiting the restaurant for to open its door for the 2nd session of dining..
We were booked for the 2nd session @ 8pm, so there was time for them to clear the dining hall after the first dining at 5pm. 


complimentary bottle of red wine for each table. 

Meanwhile over in my brother's house, the Chan Clan getting ready for the countdown ...

to a yummy homecooked Reunion Dinner.....

And Down Under, its a steamboat lunch at May's house with the rest of the Chan Clan... 

Blessing for everyone for the new year from Melbourne. 

Thursday, February 4, 2016



My Sister's granddaughter Audrey Goh

Meanwhile, in Melbourne another Full Moon party for cutie Audrey.. 

Baby Audrey blessed with so many wonderful women in her life, mother and grandmothers!

Thankgiving and prayers for little Audrey.

My sister Vicky and hubby - the creator of this beautiful cake and other pastries for the party.

"Hello grand-uncle YB, we share the same birthday"

Little Vol-vents Tuna and Sardine Rolls baked by Vicky

With my sister around, food is always aplenty... 

Of course, the traditional Pig trotters in Black Vinegar cooked down under by my sister. 

Once again, wishing everyone a Happy, Healthy and Harmonious Chinese New Year..

Tuesday, February 2, 2016



At last all the orders were fulfilled and goods delivered.  Spring cleaning was also done and now just awaiting for the new moon.

However it was Full Moon on 24/1/2016 and I mean the Full Moon Baby celebration of my granddaughter Alexa in Sydney.

A first for the father ......perfect red

The father also cooked the Nasi Kunyit and Curry Chicken too. The rest of food must have been prepared by mother-in-law, Mrs Lee. 

"Wakey Alexa.... time to greet your guests" 

Thank you, God for this family and bless them always.

Thank you, you are a wonderful help to them, Mrs Lee. 

"I am a month old now... hehehe"

So many toys already... 

Back in KL, I also did my part and carry on the tradition..... 

Sauted the old ginger in sesame oil till fragrant 

a heartwarming bowl of Pig Trotters in Black Vinegar. 

Tuesday, January 19, 2016



The race is getting closer.......race to finish the orders and race to get ready for the Chinese New Year.
Still got to do CNY spring cleaning and momentarily I was saddened with the thought, that this year there is no one to help me change the curtains, wash the ceiling fans, wash the air-con filters and to do some of the wet market purchasing for me, thing which he had been doing for me yearly!  I quickly banished all these thoughts as the saying goes "when the horse die, start walking". Well, when there is a will there is always a way.  

But first concentrate on the baking....

Thank God, I have the best "jam roller" (ie my sister) to help me over the weekend.

it's the size that matters... a small bit more or less of the jam would change the way the tarts have to be packed?

the patience and skill in applying the egg wash is also important to the finished product, 
thanks to my daughter Esther.

finally the task of packing them neatly in the container cannot be overlooked, 
thanks to my daughter Sarah. 

So there you are and hope all my customers will like them. 

these are mamakaries samples only .

Wishing everyone an early Happy Chinese New Year as I will not be posting anything until after the festive season. 

Thursday, January 14, 2016



When I saw the post by Small Kucing about this brunch buffet, I immediately booked for the New Year's day. Knowing that the girls will be having their new year countdown and be back in the wee hours, brunch would be a perfect time to celebrate the New Year's day.
The Venue: Oriental Banquet, Section 19
Meal: Buffet Brunch.
Time: 11.00 am to 2pm. and they really open punctually at 11am even though the crowds were already waiting outside!

The various appetizers.... these are actually their small plates of  their first course for banquet meals.
Instead of a combination, each item is served separately.....

instead of a combination plate, each item is served separately and it was delicious as usual as the first course always taste good when the banquet begins hours late!

the curry laksa section.....

some of the foodstuffs for the steamboat section...

Roasted ducks and char siew...

the char siew was awesome.... "melt in mouth" yet not oily 

the hot buffet choices... 

these are good except the dumplings which was rather bland and not juicy

fresh sashimi  

individual serve of braised sharkfin soup.... there are 2 choices, the common one at RM43.00 and superior at RM53.00.  Since there are so much food, we decided on the RM43.00 each and this actually is the price of the brunch buffet. 

the whole roasted pig makes it appearance.... no need to queue for this as each table is served with a portion.  By the time, we got ours, the pork belly has all gone but still the pork was lean yet juicy and of course the crackling was good as expected. 

Just when you think you are already full, they started to serve Peking Duck.....

Each mouthful of  a wisp of hot, crispy skin, crunchy cucumbers and transparent crepe together with the sweet sauce... and you forgotten that you are already full!

Not to mention the dessert table of  local kuehs and also the lightest fragrant tau foo fah (soyabean curd)

End of meal..... must have carbo and coffee...

This promotion is on till end January.