Thursday, January 27, 2011

Cream Caramel


Over-beaten cream caramel -.-"

For pudding:
  • 10 eggs ( grade B)
  • 1 can evaporated milk (Ideal)
  • 1 can water ( I used the evaporated milk's can to measure the water)
  • 3/4 cup sugar
  • 1 teaspoon vanilla essence
For caramel:
  • 5 tablespoon sugar
  • 5 tablespoon water
  1. Mix the ingredients for the pudding in a large bowl. Mix well until the sugar dissolved. Put aside. Don't bit to hard as you will get the result as I am. The pudding should come out looking smooth.
  2. In a small saucepan, melt the sugar with the water. Bring them to boil. The caramel is done when the melted sugar is brown. Pour into a cake pan or you can use ramekins.
  3. Pour the pudding mixture into the cake pan.
  4. Place the cake pan into steamer and let it steam for 25 minutes.
  5. When the pudding is done,let it slightly cool.
  6. Fold it over upside down into another plate to serve.
  7. Chill it when it is 100% cool.


Sunday, January 9, 2011



  • 2 boxes of jelly powder ( brand Nona )
  • 800 ml boiling water
  • evaporated milk

  1. Measured 800 ml of boiling water and pour into a large bowl.
  2. Add in jelly powder into the boiling water.
  3. Stir until well mix.
  4. Pour into a container,let it cool then chill for 2-3 hours or a night.
  5. Scoop into a small bowl then pour in evaporated milk.
  6. Enjoy!

Good day gorgeous readers! 

Wednesday, January 5, 2011

Roasted Chicken Rice


Hi everyone! Sorry for the very late update. Alhamdulillah, I've start my new semester last Monday. I'm a bit busy and very tired because didn't managed to get used yet with the new schedule. So, today I share with you the recipe of roasted chicken rice =)

For roasted chicken:
  • 1 whole chicken (cut into large pieces- drumstick,wings)
  • 1 tablespoon ginger juice (from grated ginger)
  • 1 tablespoon soy sauce
  • 2 teaspoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper 
  • 1 1/2 liters chicken stalk
For rice:
  • 2 cups rice
  • 1 1/2 tablespoon butter
  • 4 inches ginger
  •  1/2 teaspoon salt
  • 600 ml chicken stalk
  1. Rinse and pat dry the chicken. Combine the ginger juice, soy sauce, honey, salt, pepper then rub this mixture all over the chicken. Set aside for 20-30 minutes to marinate.
  2. Preheat oil in a large wok. Fry the chicken until they cook. Set aside then cut into serving portions.
  3. While the chicken is frying, cook the rice. Rinse and drain the rice. Heat the butter in a rice cooker and stir fry the ginger until golden brown. Add the rice and stir fry until fragrant. Add salt and chicken stalk until boiling. Let the rice cook.
  4. Line the a serving platter with the cucumber arrange and arrange the chicken pieces neatly on top of the rice. Enjoy!

Have a nice day!

Sunday, January 2, 2011



Happy New Year to all readers! 

Goodbye Terengganu !

Hello Melaka !