Monthly Archives: April 2010

Ricotta Pancakes

I have developed a penchant for cheeses since childhood despite none of family shares the same passion as myself. My first taste of cheese platter was when my mum took me to a French restaurant for a three course meal that came with a buffet of appetizers. Mesmerized by the vast selection of cheeses on the buffet table, I remember that I was on cloud nine and my appetite was all wide open!


Ginger, Lime & Honey Tea

Sometimes it doesn’t take much to feel warm and comfortable at home. Yes, we can have the best central heating and wood fire place in the world, but when I say warm I meant the warmth you receive from your life partner and children. I always count my blessing to have such an understanding and patient husband to go home to and although nothing beats having your own children, I’m quite contented with my 2 guinea pigs and a colorful conure as part of my nuclear family for the moment.


Low Fat Molasses Cake

I have been meaning to try this recipe for a while now mainly for its simple ingredients. Unbelievably, I have procrastinated this long to bake the low fat molasses cake. I supppose when you have competing recipes say chocolate muffins and cheese cakes, it’s little wonder that low fat molasses cake will easily fall off the radar. Moreover, when food wears labels like low fat, fat free, fat reduced… it starts to lose its appeal to me. Don’t get me wrong, I do try my “hardest” to eat healthily (*wink*) but honestly, some bad experiences with low fat mayo and beverages (to name a few) are enough to scar me for life.


Malaysian Sambal Kangkong (Water Spinach)

When stir fry veggies with oyster sauce no longer excites your palate, why not step out of your comfort zone and try the spicy and exotic ‘sambal kangkong’? This is a common and popular dish in Malaysia and definitely one of my top pick when it comes to veggie dishes whether at home or in restaurants. That said, it takes an acquired taste to enjoy this dish partly because not many people can appreciate the concentrated “shrimpy” scent and taste of belacan (Malay terms for shrimp paste).