Wednesday, April 20, 2011

Wow, I kinda fail at keeping up with this blogging business.. BUT here I am again with a quick update.

Been super busy with work and churning out food & bubble teas.
Does Anyone know a cheap supplier for bubble tea ingredients that doesn't charge ridiculous shipping fees?

Tapioca is a bitch to keep at a good texture- on the search for soft and yummy bubbles.
Any advice on maintaining their softness? I boil them longer than the instructions to keep them softer through the day-my theory is then they'll take longer harden up and soak them in syrup which allows for the flavor to seep in.

Flavor suggestions for the bubble teas or smoothies?

Update on the sherbets/ sorbets-
I finally got an ice cream machine- No more manual breaking of the mixture lol, it's pretty quick and simple now and I recently made a honeydew sorbet and the lemon-basil sherbet again but this time put in some black pepper for more texture. I really haven't been taking pictures x.x Gonna work on getting a small digital cam.


Wednesday, March 2, 2011

Unlike Flavors

I'm fascinated by sweet and savory combinations of flavors as well as the marriage of unlike flavors. I found a recipe for strawberry shortcakes with balsamic and black pepper syrup. just click the link to get the recipe

It inspired me to try making Strawberry + Black Pepper Sherbet with a balsamic syrup...

...stay tuned for the results...

My Sherbets:

a delicious combo- the tartness of the lemon is mellowed out by the subtle flavor of basil.
Very light and refreshing.

lychee flavor perfumes the sherbet beautifully, exotic. Goes very well with a touch of raspberry syrup/coulis. Floral and sweet.

no-dairy, creamy from the coconut milk. Sweet tropical flavor with a coconut aftertaste.

Mandarin Orange-Vanilla:
has the flavor profile of an orange julius or orange creamsicle. Bright with citrus flavor, softened by vanilla. Smooth, fruity, and familiar.

Friday, February 18, 2011

mee goreng craving

had a craving for mee goreng that I just had to satisfy after looking up different variations and pictures of it online. Too yummy to pass up.

Wednesday, February 9, 2011

always busy busy with workkkkk~ business is picking up and the next open mic night is on Feb 13th- Sunday! I'm nervous about Valentine's day~ I hope that it doesnt get out of control...i'd hate to ruin someone's valentine's day dinner >.<

Sunday, January 30, 2011


(actually- the truth is, I only had the time to take pictures of just this, I really meant to take pictures of more special dishes....I guess those will just have to come later)

end. of. post.

Monday, January 24, 2011

strawberry soymilk bubble tea

fresh strawberries
black tea
soy milk
condensed milk
simple syrup

large tapioca pearls

What I made when I was supposed to be cleaning up at work hehehe


I've been lazy about blogging as I am apt to do...

So while I'm waiting for paint to dry ( literally ) I kicked myself to post something up.

I'm sitting here sipping on milk tea and just thinking about how much I miss the food in Malaysia.
I just can't seem to find food like that here in the US and I realize that it can be said of many cuisines. Maybe it's the water, the dust & dirt in the air or the humidity that flavors the food. Whatever it is, I am determined to achieve as close of a taste that I can get.

Things I Miss:
Teh Tarik (Pulled Tea)
Nasi Lemak
Roti Canai
Roti Bom
Kon Lo Wonton Mee (with cha siu-a childhood favorite)
Prawn Noodle Soup
Chicken Curry Bread
Ipoh Bean Sprout Chicken
Fruit Rojak
Asam Laksa
etc. etc. etc.

my heart and tastebuds are aching for it......

one dish at a time I will fine tune the tastes~ watch out ;) pics soon to come.

Monday, January 10, 2011

my not-so-secret love affair with food

An expansion of my blogging.

Follow me as I continue to document my cooking, baking, and experimenting as well as the foods I try.
I'm hoping to find inspire & share the joys of food and eating with all of you.

Stay tuned for updates!!

"Our minds are like our stomaches; they are whetted by the change of their food, and variety supplies both with fresh appetite. "
Marcus Fabius Quintilian