Bitter Gourd with Salted Duck Egg

Bitter Gourd with Salted Duck Egg

Hello everyone!

Look what I made yesterday - my friend came over and we both baked and decorated a cake for her parent's 39th anniversary! I had such fun making those cute little fondant flowers.

Anyway, for this Friday's post, I am going to share a recipe for Bitter Gourd cooked with Salted Duck Eggs.

Sounds exotic? 

Original Chiffon Cake

Original Chiffon Cake

Hello and happy Hump Day! I can't believe it is Wednesday already and nearly the end of August. 

My mother has recently fallen in love with a recipe for this really light chiffon cake. She got the recipe from a book she bought in Taiwan recently. It is in Mandarine and I can't read the characters, so I can't really tell you what it says specifically. Sorry! I got my dad to translate the recipes for me. Essentially the book is written by a Japanese Chef and the recipes in the book is specific to chiffon cake. The recipes revolve around one basic chiffon cake, and contain a variety of flavours including spinach and pumpkin. I can't wait to try my hand at those flavours, really does sound and look interesting. 

A photo of the book

However, to start off, I have been making the original plain flavoured ones. I have made this a couple of times since I have been back in Malaysia for some dear friends. It is ridiculously easy to make. It calls for only 5 ingredients. You do need quite a few eggs, 7 to be precise and you also need a chiffon cake tin. The recipe does not contain any butter.

Okra with Sambal

Okra with Sambal 

A very big hello to you!

I have not been blogging in the past 10 days or so. It has certainly been hectic since I arrived in Malaysia. I was too busy having fun meeting up with family and friends. I even managed to squeeze in an indoor rock climbing session and a session of paddling with my dragonboat team mates. If you are wondering what dragonboating is, have a read of this comprehensive article written by friend and coach Lee Shih.

As it is Monday, it is time for - yes, you guessed it - another Meatless Monday recipe!

Since I am currently in Malaysia, what better time than to introduce a famous and versatile Malaysian condiment - Sambal. Essentially, a chilli paste, Sambal can be used as a condiment for various dishes, these include but are not limited to a condiment for noodles such as Prawn Mee, Curry Mee, simple Fried Noodles, and even as an inclusion for stir-fried vegetables. However, Sambal is most famously used as a condiment in the de-facto Malaysian National dish, Nasi Lemak (stay tuned for a Nasi Lemak post in the near future).