Friday, November 30, 2012

Apple Cinnamon Crumble Muffins - Twelve Loaves

Nice breakfast muffins for me. I rarely have muffins for breakfast but i had these on three separate mornings. They are dense and soft and just a little sweet. Some oats on the crumbles here also provide extra bites and texture to these muffins. Maybe it's the psychological thing in me, just a little oats in the bites makes me feel like i'm eating something wholesome. Half of the apples here are grated so if you do not like too much chunks in your muffins, you can consider grating some of them, they still gives a nice moist to the muffins. Most of the time i dont really bother much using salted and unsalted butter in my bakes because sometimes i cant really tell the difference but this time i can actually taste a little saltiness in these muffins, i think it's in the crumbles which surprisingly i find it pleasing and nice. Maybe it's also the butter, Ballantyne..probably they contain more salt? Anyway, these are easy and fast to make, i wish cooking dinner is as fast as making muffins :)

Recipe ( from ABC delicious magazine )
2 green apples, peeled
300gm self raising flour, sifted
80gm sugar
50gm unsalted butter, melted ( i used salted )
2 eggs, lightly beaten
2tbsp milk ( i used diary cream)
1tsp ground cinnamon
cinnamon sugar, to dust ( mixture of cinnamon plus sugar)
honey, to drizzle

Crumble topping
40gm chilled unsalted butter, chopped ( i used salted butter )
50gm self raising flour
2tbsp brown sugar
1tbsp rolled oats

1.Preheat oven to 180C. Line 8 holes of muffin tray with paper muffin cases.
2.Coarsely grate 1 apple and chop the other. Place the apple in a large bowl with the flour, sugar, butter, eggs , milk or cream and cinnamon. Mix until just combined ( dont overwork or muffins will be tough ). Divide the batter among the paper cases.
3. For the crumble, place the butter, flour, sugar and oats in a large bowl and rub in all together.
4.Scatter crumble over the batter and bake in the oven for 15-20 minutes until the muffins are cooked and golden. Cool in the pan for 5 mins, then transfer muffins to a wire rack to cool completely. Dust with cinnamon sugar and drizzle with honey to serve.

Happy to link this to post to Twelve Loaves ( theme : Autumn Fruits ) hosted by Lora, Cake Duchess and Creative Culinary
and also Recipe Box 25 hosted by Chaya

Tuesday, November 27, 2012

Designer Chocolate Baby Grands

If anyone of you who owns this book, "Rose's Heavenly Cakes" and have taken a look at the picture of these Designer Chocolate Baby Grands cupcakes in the book, i'm sure you agree with me that the cupcakes look very attractive, they have a nice flat top and a very smooth glaze.  The cupcake itself is a Chocolate cake,  brushed with chocolate ganache and lastly covered with chocolate glaze and Rose says that this chocolate glaze is the shiniest and most amazing of all chocolate glaze. After making these cupcakes, i also think the glaze indeed  gives the cupcakes a very attractive surface infact the glaze was actually the thing that i'm looking forward to see baking these cupcakes. I'm baking along with my buddies Joyce and Zoe this week and these designer chocolate baby grands were chosen by Zoe, and my dear zoe, i have to tell you this, these cupcakes are the most challenging bakes i've done in recent months!i have to read the recipe few times to understand it :D

the picture in the book..

Rose is usually very detailed in her recipes and this recipe alone comes in 4 pages. If Zoe didnt pick this recipe, i doubt i will make these cupcakes because of the long recipe and the work involved. Each step requires close monitoring, my half reliable thermometer was put to use here to achieve the consistency of the ganache and glaze that i was looking for. These cupcakes are very very delicious! They are very chocolatey , the crumbs are soft and tender, the ganache and the glaze are just incredibly delicious!even though you find there's chocolate here and there, i dont find it overly rich and that i can have another one after another, oops!

i'm happy with the shining glaze surface

As said, there are 3 parts to these cupcakes, the cake itself, the ganache and the glaze. I made the cake and the ganache on the first day and the glaze on the second day. Though the choc cake base is not difficult to make, there's something tricky about the cake base that i found when i googled and read those who had done this here,here,here and a few more.  It will rise up a lot during baking so if the cake rises very high, it will be a little difficult to apply the glaze at the finishing, you probably ended up no space for the glaze. One of the tips given is pour the cake batter to 20gms for each cupcake, i didnt weigh mine but i poured mine less than half full for each cupcake, it was actually quite little but unfortunately, it still risen up a lot , like a dome and i didnt get a nice flat top for all the cupcakes. The ganache was good and i poured the ganache over instead of brushing it over and over again.  You will have to get the ganache ready when the cake is out from the oven and pour or brush the ganache over when it's warm. And the glaze, they give a good shine, i'm happy :D

this is one of those that didnt manage to get a flat top, no matter how much ganache and
glaze i poured, it just cldnt hide the dome. 

let the ganache seep thru the cake when it's warm, it's so delicious with the chocolate glaze..
Recipe ( from the book Rose's Heavenly Cakes )
Chocolate Cake
33 g unsweetened (alkalized) cocoa powder
1/4 cup boiling water
1/4 cup canola or safflower oil, at room temperature 
2 large eggs, separated, plus 1 additional white, at room temperature
1/2 tsp vanilla extract
75 g cake flour
120 g superfine sugar
1 tsp baking powder
1/2 tsp baking soda 
1/8 tsp salt

14 foil cupcake liners, set in muffin pans

Preheat the oven 20 min or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Mix the cocoa and liquid ingredients. In the bowl of a stand mixer, by hand, whisk the cocoa and boiling  water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 min. To speed cooling, place the mixture in the refrigerator. Bring it to room temperature before proceeding.

Add the oil and yolks to the chocolate mixture. Attach the whisk beater. Starting on low speed, gradually raise the speed to medium and beat for about 1 minute, or until smooth and shiny, and resembling a butter-cream. Scrape down the sides of the bowl. Beat in the vanilla for a few seconds.

Mix the dry ingredients. In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.

Make the batter. Add half the flour mixture to the chocolate mixture. Beat on low speed until the dry ingredients are moistened. Scrape down the sides of the bowl. Add the remain­ing flour mixture. Raise the speed to medium-high and beat for I minute. Scrape down the sides and bottom of the bowl. The mixture will be very thick.

Starting on low speed, add the egg whites. Gradually raise the speed to medium-high and beat for 2 mins. The batter will now be like a thick soup. Using a silicone spat­ula, scrape it into a 2-cup or larger cup with a spout. Pour the batter into the prepared cupcake liners. They will be just under half full, 3/4 inch from the tops.

Bake the cupcakes. Bake for 15 to 20 min, or until a wire cake tester inserted in the centers comes out clean and the cupcakes spring back when pressed lightly in the centers. While the cupcakes are baking, make the ganache syrup. When the cupcakes are baked, set the pans on a wire rack.

Milk Chocolate Ganache Syrup

Makes: about 2/3 cup

85g (3 ounces) milk chocolate, chopped
1/4 cup plus 2 tbsp heavy cream
1/2 tsp vanilla extract

Make the milk chocolate ganache syrup. In a food processor, process the chocolate until very fine. In a 1-cup or larger microwavable cup with a spout (or in a small saucepan over me­dium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will appear around the periphery). With the motor  of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. (Alternatively, grate the chocolate, place it in a small bowl, and stir in the scalded cream until the mixture is uniform in color.)Transfer the chocolate syrup to a bowl and stir in the vanilla.

Apply the syrup.While they are still hot, poke about 12 deep holes in each cupcake with a wooden skewer. Brush the cupcakes with syrup. It penetrates most readily when at least 110°F/43°C almost hot to the touch. If necessary, reheat as it cools by giving it a few seconds on high power in the microwave. Allow them to sit for a few minutes, and then apply more syrup to fill the little holes left by the skewer. Continue applying the syrup until all of it has been used. There should be a thin coating covering the top of each cupcake. Allow the syrup to set until, when touched with a fingertip, it leaves no mark, about 1 hr. ( instead of brushing it with syrup,i poured the ganache over the cupcakes )

Lacquer Glaze

makes: 1 1/3 cups ( i had leftover )
1/4 cup cold water
2 tsp powdered gelatin
133 g sugar
1/3 cup water
28 g golden syrup or corn syrup ( i used golden syrup ) 
66g unsweetened (alkalized) cocoa powder
1/3 cup heavy cream

Make the lacquer glaze. Have ready a fine-mesh strainer suspended over a medium metal bowl. In a small bowl, place the 1/4 cup of cold water and sprinkle the gelatin over the top. Stir to moisten and soften the gelatin and allow it to sit for a minimum of 5 min. Cover tightly with plastic wrap to prevent evaporation and set aside. 

In a small heavy saucepan over medium heat, whisk together the sugar and 1/3 cup of water. Stir constantly with the whisk until the sugar dissolves.

Remove the pan from the heat and, with the whisk, gently stir in the golden syrup and then the cocoa until smooth, making sure to reach into the corners of the pan. The mixture will be glossy. Using a silicone spatula, stir in the heavy cream.

Return the pan to medium heat and, stirring constantly, bring the mixture to the boil­ing point (190°F/88°C). Bubbles will just start to form around the edges.

Remove the pan from the heat and strain the mixture into the medium bowl. Cool slightly, for about 10 minutes. An instant-read thermometer should register 122 to 140°F or 50 to 60°C. With the silicone spatula, stir in the softened gelatin until dissolved completely and no longer streaky.

Strain the glaze into a 2-cup heatproof glass measure or bowl. (Metal will impart an undesirable flavor if the glaze is stored in it.) Cool for a few minutes, stirring very gently so as not to incorporate any air. For these cupcakes, the glaze coats best when just made (80°F/26°C). If the glaze is made ahead and reheated. it will be thicker and should be used at 82 to 85°F or 28 to 29°C.

Use a regular tablespoon (not a measuring spoon) to coat the tops of the cupcakes with the lacquer glaze.  Allow  the glaze to set for about 1 hr, or until just barely tacky when touched lightly with a fingertip.  

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Saturday, November 24, 2012

Apple Walnut Mosaic Coffee Cake

Here we are at our 12th bake at THB ( The Home Bakers ) where we are currently baking from the book Coffee Cakes by Lou Seibert Pappas and we have now completed 1/5 of the book! After baking so many recipes from the book, i sort of getting used to Lou's cakes now. Many months ago, when i started baking the first two three recipes from the book, i was a little not used to Lou's style of me it's neither the spongy type nor muffin type nor the creamy melt in your mouth type of texture but now as time goes by, knowing her style, i know that her recipes are indeed nice coffee cakes, not coffee flavoured cakes but perfect with coffee or any of your favourite hot drinks and am appreciating her recipes. They can be dense sometimes but always moist. Most of her cakes are typically flavoured with fruits and nuts and with some spices that goes in together or topped with streusel making them a delicious addition. Just like this apple walnut mosaic cake which was chosen by Mich of Piece of Cake, it is incredibly moist and very tasty. I did however skipped the nuts this time. Lou calls this a mosaic cake, i guess the obvious reason is because of the lookalike mosaic effect in the cake with a mixture of apples, nuts and cranberries. Mine didnt turn out to be 'mosaic' enough but i'm fine with that :) I made half a recipe in a small 18cm loaf pan. For full recipe, please hop over to Mich's blog, the host for this bake. Mich  has made these into nice cupcakes with streusel topping and to view group baking, click here.

At the same time, i would like to inform my new found friend, Shannon from Just as Delish is having a cookbook giveaway at her blog. She is offering 3 lucky readers a cookbook worth RM70 to any lucky Malaysian readers. The contest starts from Nov20 till Nov27, 2012. Try your luck, i just did. To find out what cookbook is Shannon giving away and the details of the contest, please click here. Good luck.

Wednesday, November 21, 2012

Laksa Kedah

I find that this Laksa Kedah quite resembles Penang Assam Laksa, i also think it's a quickie way to make assam laksa at home. Though i enjoy eating laksa a lot, i will never thought of doing it at home cos i find that
there's usually a lot of work or a long list of ingredients required to make a delicious pot of laksa. Although the broth here tastes quite like assam laksa, the condiments are a little different from the usual Penang Laksa. I referred to a few recipes from the internet and noticed that Laksa Kedah usually comes with hard boiled eggs and some local herbs like daun selom and daun gajus. I couldnt get daun gajus at that time when i made this so i left that out. Also instead of those chunks of fish that comes in the soup like Penang laksa, the fish meat here are blended or mashed till almost fine. Quite a nice bowl of assam laksa if you ask me.

the condiments and the laksa broth

Recipe ( from here and reference from and here )
serves 2
3 whole fish ( i used mabong, mackarel), cleaned and marinate with a little salt
7 dried chillies
1/2 big onion
1 clove garlic
some laksa leaves ( daun kesom )
2 stalks torch gingerbud ( bunga kanthan ), halved each
2 pieces asam keping ( tamarind), i soaked in hot water for a few mins
belachan ( shrimp paste)
2 stalks lemongrass, bruised
900ml water
2.5tsp or more if needed
1tsp sugar
ajinomoto ( optional )
laksa noodles
hard boiled egg
shredded cucumber
sliced onions
daun selom, shredded
cut chillies

1. Blend or pound dry chillies, onions, garlic and belachan. In a wok, add water and all the blended or pounded ingredients, laksa leaves, lemongrass and the torch gingerbud and bring it to a boil.
2.Add in the fish and the assam keping, simmer at medium low heat for 10 minutes.* alternatively, you can choose to boil the fish first to cook, then remove its meat.
3.Remove the fish. Remove its meat, mash it a little , discarding the bones and put the mashed meat back into the broth and let it boil again for another 10 minutes. Add ajinomoto ( if using ).Meanwhile, cook the laksa noodles in another pot. 
4.Serve laksa with the shredded cucumber, sliced onions, daun selom, cut chillies and serve in broth.

I am submitting this post to Malaysian Food Fest, Kedah and Perlis month hosted by Wendyinkk of Table for 2..or more

Monday, November 19, 2012

Asam Pedas Utara ( Northern Style Hot and Sour Fish )

I find that the northern style of cooking assam dish is rather different from our usual chinese cooking method. It doesnt require sauteing, everything is just boiled to cook. The first time when i cooked this, i find that the taste was rather bland , i couldnt help myself to put in some ajinomoto. The flavours did not come through, all i can taste was just the sourish of the dish. After some feedback and discussion with Wendy, i wanted to cook this again. This time i going to cook in the morning, let it sit for several hours and see if the flavours can develop, at the same time i was also thinking whether to make some fish stock to cook this, then i decided not to, only reduced the water , making it less broth.

It turned out better the second time. Although it's still sourish but at least it's tastier, like eating fish in laksa broth. And using this same recipe, i made laksa too, to be shared in my next post.

Recipe ( from ) with changes
3 whole fish ( i used mabong, mackarel), cleaned and marinate with little salt
7 dried chillies
1/2 big onion
1 clove garlic
some laksa leaves ( daun kesom )
2 stalks torch gingerbud ( bunga kanthan ), halved each
2 pieces asam keping ( tamarind), i soaked in hot water for a few mins
belachan ( shrimp paste)
2 stalks lemongrass, bruised
550ml water
2.5tsp salt
1tsp sugar
ajinomoto ( optional )

1. Blend or pound dry chillies, onions, garlic and belachan. In a wok, add water and all the blended or pounded ingredients, laksa leaves, lemongrass and the torch gingerbud and bring it to a boil.
2.Add in the fish and the assam keping, simmer at medium low heat for 10 minutes
3.Add sugar and salt or more if needed and a pinch of ajinomoto if using.

I am submitting this post to Malaysian Food Fest, Kedah and Perlis month hosted by Wendyinkk of Table for 2 ...or more

Friday, November 16, 2012

Easy Gourmet Pumpkin Soup

This is my first time making a western kind of soup. Dont think that i do not like western soups, no's because i do not know how to make them. I can tell you that i dont even know how to make mushroom soup. I was very delighted when i saw my sweet friend, Bee Bee posted her pumpkin soup as this is one of my favourite. Of course, sometimes we can just get the recipe from the internet but there's always some inspiration when you see your friend making it and you just want to follow. Thanks, Bee bee.The first time i made this, i had it with some Brazilian Quick Rolls and it was so nice. It is rich and flavourful! Then another time, i had some garlic rolls to eat along. Yum! As of more recent, i also see some of you making broccoli cream soup, potatoes and pea soup, leek and potatoes, creamy chicken soup...i'm learning from all of you! i think from now on, i should make some chicken or vegetable stock and store them, they are just very handy when i want to make some soups. Have a nice weekend, everyone.

i prefer mine with less dairy so i only added about 3 tbsp of cream towards the end of cooking.

Recipe ( from Honey Bee Sweets , adapted from
1 tbsp butter
1 large onion, diced
1 carrot, peeled and diced
1 apple, peeled and diced
2 cups pumpkin, diced and roasted*
1/2tsp dried thyme
1 bay leaf ( omitted )
2 cups chicken stock ( I used vegetable stock )
1 cup of fresh cream ( 1 used about 3 tbsp)
salt and pepper

*To roast the pumpkin, peel and dice the pumpkin, lay them on a baking tray, sprinkle some salt and black pepper and coat with some olive oil. Roast in the oven for 15 minutes or till tender.

1. In a large pot, melt the butter. Add in the diced onion, carrots and apples. Stir and cook till slightly tender. Add in the dried thyme, bay leaf if using and roasted pumpkin. Continue to cook till mixture is slightly mushy. Add in the stock and cream ( i only put in the cream last )and cook till just boil. Remove from heat and let cool slightly.
2. Remove the bay leaf and blend the mixture till creamy, return the mixture to pot again and heat up. Add salt and pepper to taste. I added the 3 tbsps of cream here. Serve immediately.

Linking this to Recipe Box 23 hosted by Chaya and
Foodie Friday at Simple Living and Eating

Monday, November 12, 2012

Linzer Blitz Torte

Had an unfortunate encounter last week. My handbag was snatched when i was walking on a road .Thank god that i was not hurt, i did not fall down, only my wrist and arm hurt a little the next day. This guy on motorbike came from behind and pulled my handbag away and after a few seconds, i realised that my handbag was snatched by him. I was not alert enough, that road was actually quite quiet at that time, there were no passer by around too. Really i was so frustrated and angry over the whole incident ...i was not in the mood to blog last week, all my bank and credit cards, identification card, driving licence, medical card and my phone were all in there and i'm not sure about other malaysian friends, the thought of going to the govt services dept to replace the card and driving licence makes me scared..thinking of the long queues.  And you know something , when i went to lodge a police report that evening, the police officer asked me a question that really boils me up. After hearing what i told him and what happened, he asked in malay " apa tujuan cik untuk melapurkan kes ini? "I was like HUH??! I just wanted to make sure i understood the question correctly and asked him to repeat his question. " apa tujuan cik untuk melapurkan kes ini? again he asked. At that moment i couldnt help but to raise my voice, " HUH?? APA TUJUAN??! KENA RAGUT TAK PAYAH LAPURKAH??!! " So Angry!!! In English, the police asked me what was my reason for making a police report and i said to him, 'what?? for what reason??! you mean i dont have to report even if my bag is snatched??! He looked at me and smile. What if my cards are being misused and abused later?? Really i dont know how to answer that question and was actually taken aback hearing he asked me that..but i was glad that i didnt go thru a hassle getting my ic and driving licence replaced, the govt departments were super efficient this time when i went and did my documents. I'm very very thankful that i'm all alright and no hurt came upon me unlike some that we read in the papers that were being pulled and dragged on the road, that was horrifying!

It has been quite some time since our last bake along as my buddy, Zoe was away for a couple of weeks. This linzertorte  idea was picked by Joyce and prior to this, i dont know much what is a linzertorte. Though i 've heard of it, I do not know really know what exactly goes into the tart. After some googling, i found that most linzertart or linzertorte use raspberry jam as the filling over a buttery crust made with almond, hazelnut or even walnuts. Also the lattice top i believe is one of the characteristic of a linzertart. But today i'm not making a lattice top, i found something much easier to do than making a lattice design.. from here. Instead of cutting the strips to form lattice, the dough was grated and scattered all over the jam. I quite like the patterns that form just from the grating the dough, the tart was delicious and the buttery crust is not overly crispy, just soft and slightly crispy.

i ought to practise more on making crusts .the base of  my crust is a little thicker here:)

Recipe ( from serious eats )
1/2 recipe of original recipe , makes one 7 inch torte
1.87oz ground almonds
2.25oz flour
2oz sugar
1/8tsp salt
1/s tsp cinnamon
2.75oz butter, cut into chunks, slightly softened
1/2 egg yolk
some orange zest
3.5oz raspberry jam

1. Combine the almonds, flour, sugar, cinnamon, salt in a food processor and pulse a few times. Add the butter, egg yolk and orange zest and process till just blended.
2. Measure 1oz of the dough and shape into a ball.( for slicing/grating).Wrap and refrigerate it. Meanwhile grease the sides a cake pan and line the bottom with parchment paper. Press the remaining dough evenly over the bottom of the pan.Cover and refrigerate it for at least an hour ( i left them at the fridge for almost 3 hours)
3.Position the rack in the lower third of oven and preheat oven to 350F/177C. Spread the jam evenly over the base of the dough, leaving 1/2inch border all around. Using a grater, grate the chilled reserved dough ball over the jam.
4. Bake for 30-35 minutes until top is golden brown. Tent the torte loosely with foil and bake for 10-15 mins longer until it is golden brown. ( i baked for additional 5 mins ) Cool the torte in the pan for 20 minutes . Use a small knife or spatula around the sides to release the torte. Invert the torte into a plate , remove the parchment paper, then turn the torte upside up.

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Sunday, November 4, 2012

Banana, Macadamia Nut and Coconut Coffee Cake

I was so busily involved with my Terengganu food fest recently that i had actually forgotten that our latest THB ( The Home Bakers) bake was due yesterday. But no problem, we are given 4 weeks period to post this up, very flexible. I have not got the post ready yet therefore i quickly organised my photos last night. If any of you are interested  to join THB, do contact Joyce for further details. Currently, we are baking from the book Coffee Cake by Lou Seibert Pappas and we are now into our 11th bake from the book. Kit from I-Lost in Austen , another member of the group had picked this Banana, Macadamia Nut and Coconut Coffee cake for us to bake . Do visit Kit's blog if you havent done so. I'm sure you will be impressed with her beautiful cakes, pictures and also flowers from her garden! I always have the impression that Kit is a very romantic lady, i might be wrong but whenever I visit her blog, i feel like i''ve been taken to a beautiful place, a cottage garden ..and birds singing..LOL!

Thanks Kit for choosing this lovely banana coffee cake. It is a very moist cake and i love the addition of coconut flakes in the cake and also the macadamia nuts cinnamon sugar topping..yum! I baked half a recipe in two small 4 inch round pan, did made a little adjustment to the recipe ie reduced the baking powder to 3/4tsp and increased the baking soda to 1/2 tsp , used yogurt in replacement of sour cream and have used 135gms mashed bananas in weight. To get the full recipe , please visit Kit's blog and to see group baking, click here

Thursday, November 1, 2012

Round-Up for MFF Terengganu Month ( Oct 2012 )

The Terengganu Food Fest has now come to an end. I would like to say a big 'Thank You ' to all of you who have participated to made this another great successful MFF month with a total of 70 entries!! Throughout this month, i have enjoyed greatly learning of the various dishes prepared by all of the participants, the communication between us and making new friends. Seriously, i am overwhelmed by the support given to me as a host, the organiser,Wendy and all at MFF.  I know some of you despite the lack of understanding of the malay language in the recipes, you still took the effort and tried. Bravo! I also know some of you who has been so generously sharing hand down family recipes with all of us, thank you so much and how each and everyone inspired one another to make something and also very glad to see many of us who are totally unfamiliar with Terengganu food are willing to search for recipes, came forward and gave it a try ! Give yourselves a big pat! I am sorry that i have also rejected some of your entries but thanks for your understanding! Funny things also happened along the way, how some of you had discovered  relatives and schoolmates thru this event! Astonishing!! I also want to thank non bloggers who had participated in this monthly event, if you are coming by to read this, thank you so much for your participation! Each and everyone's submission is greatly appreciated!!

Starting today, next state on the MFF list is food from Kedah and Perlis. The host for this month is who else, the organiser, Wendy from Table for 2..or more herself.  Kindly hop over to her page here to read the  introduction post on Kedah/Perlis Food Fest. Phew! Now i can take a deep breathe and shake my legs! LOL!! To those who have missed our past events, no problem. It's never too late to join.

I personally would like to thank Phong Hong who hails from Terengganu whom she has shared with us a total of 15 entries, which many of them are her precious family recipes! Thank you very much, Phong Hong! I know you've been working very hard this month! Really appreciate that. Now here is the roundup of all the entries received for the month of Terengganu . Click on the link below the picture and it will direct you to the respective posts. Other than these, you can also check out some other submissions by non bloggers at our facebook page here.


Bubur Lambuk Terengganu by Wendyinkk of Table for 2...or more
Laksam Terengganu by Alan of Travelling Foodies

Nasi Minyak ( Ghee Rice ) by Phong Hong of Phong Hong Bakes
Nasi Dagang Terengganu@ Trader's Rice by Wendyinkk of Table for 2....or More

Nasi Dagang with Gulai Ikan Tongkol by Peng of Peng's Kitchen
Mee Rebus Terengganu Style by KNor of Secubit Garam
Terengganu Lor Mee ( Noodles with Gravy ) by Phong Hong of Phong Hong Bakes
Laksam Terengganu by Lena of frozen wings
Nasi Dagang ( Trader's Rice ) by Annie Takeda Mok of Annielicious Food
Terengganu Bihun Laksa ( Bihun Thng Ang ) by Phong Hong of Phong Hong Bakes
Nasi Dagang Terengganu and Gulai Ikan Tongkol by Alan of Travelling Foodies


Kay Hong ( Terengganu Braised Chicken ) by Phong Hong of Phong Hong Bakes
Acar Ikan by Mich of Piece of Cake
Kay Hong ( Terengganu Braised Chicken ) by Peng of Peng's Kitchen
Terengganu Braised Chicken ( Kay Hong ) by Esther of the FUSS FREE chef
Gulai Nasi Dagang by Queenie of Semalam Berlalu Esok Menanti
Ayam Percik By Mich of Piece of Cake
Terengganu Braised Chicken by Fong of Fong's Kitchen Journal
Gulai Ikan Tongkol Terengganu@ Tuna Curry by Wendyinkk of Table for 2 ....or More
Terengganu Beef Curry (Kerutup Daging Terengganu) by Phong Hong of Phong Hong Bakes

Kay Hong ( Terengganu Braised Chicken ) by Bee Bee of Honey Bee Sweets
Kay Kutuk ( Terengganu Chicken Curry ) by Phong Hong of Phong Hong Bakes
Stuffed Crabs ( Ketam Sumbat ) by Lena of frozen wings
Ayam Percik by Lena of frozen wings
Sotong Sumbat ( Stuffed Squid) by Hody of Cook 4 You & Me
Ayam Percik Terengganu by Queenie of Semalam Berlalu Esok Menanti
Sambal Ikan Tumis Ikan Tongkol by Peng of Peng's Kitchen
Kay Pachok ( Skewered Chicken ) by Phong Hong of Phong Hong Bakes
Gulai Ikan Tongkol( Spicy Curry Tuna) by Annie of Annielicious Food
Stuffed Crabs ( Ketam Sumbat ) by mui mui ( Doreen ) of my little favourites DIY
Terengganu Braised Chicken ( Kay Hong ) by Mel of Through The Kitchen Door
Ikan Cencaru Sumbat ( Spicy Grilled Fish ) by Mich of Piece of Cake
Terengganu Braised Chicken by Alice of ILoveICookIBake
Terengganu Braised Chicken ( Kay Hong ) by Cindy of yummylittlecooks
Terengganu Braised Pork by Adeline of Lite Home Bake
Kay Pachok by Adeline of Lite Home Bake
Kay Khong Eam ( Chicken with Garlic & Salt) by Phong Hong of Phong Hong Bakes
Ketupat Sotong ( Stuffed Squid with Glutinous Rice ) by Alan of Travelling Foodies
Kay Hong ( Terengganu Braised Chicken ) by muimui( Doreen) of my little favourite diy
Kay Pachok ( Skewered Chicken ) By Shannon of Just as Delish

Roti Paung
Roti Paung ( Terengganu Butter Buns: Old School Method ) by Phong Hong of Phong Hong Bakes
Roti Paun with Red Bean Paste by Bee Bee of Honey Bee Sweets
Roti Paun by mui mui ( Doreen ) of my little favourite diy
Roti Paun by Lena of frozen wings

Terengganu Chicken Salad ( Kay Chenh) by Phong Hong of Phong Hong Bakes
Terengganu Green Salad ( Nui Chenh) by Peng of Peng's Kitchen
Terengganu Papaya Salad ( Gohnyok ) by Phong Hong of Phong Hong Bakes
Rojak Betik Terengganu ( Terengganu Papaya Salad ) by Gertrude of My Kitchen Snippets
Telur Rebus Lemak Kuning by Hody of Cook 4 You & Me
Sayur Lemak Kulit Rambai by KNor of Secubit Garam


Pulut Lepa by Queenie of Semalam Berlalu Esok Menanti
Lompat Tikam by Wendyinkk of Table for 2 ...or More
Kuih Belimbing by KNor of Secubit Garam

Mohor ( Steamed Sweet Potato Buns ) by Phong Hong of Phong Hong Bakes
Kuih Puteri Mandi by Hody of Cook 4 You & Me
Kuih Lompat Tikam by Vivian of Vivian Pang's Kitchen
Kuih Tepung Bunga by Joyce of Kitchen Flavours
Bentng ( Three Layer Egg Custard Cake ) by Phong Hong of Phong Hong Bakes
Apam Kastard by mui mui ( Doreen ) of my little favourites DIY
Asam Gumpal/Sagupal by lena of frozen wings
Kuih Qasidah by KNor of Secubit Garam
Kayu Keramat/Fried Bread by Lena of frozen wings
Bronok ( Kuih Sagu ) by Joyce of Kitchen Flavours
Bekang by Phong Hong of Phong Hong Bakes
Terengganu Akok by Phong Hong of Phong Hong Bakes
Kuih Tepung Bunga by Cindy of yummylittlecooks
Kuih Akok Terengganu by Cindy of yummylittlecooks
Sira Ubi Kayu by KNor of Secubit Garam
Pulut Lepa/Pulut Panggang by Alan of Travelling Foodies
Kuih Menganang by Alan of Travelling Foodies
Kudos to everyone!