Corn and Cheese Muffin

Fancy some home made Kenny Roger Corn Muffin? Made with some cheddar for that extra flavour :) hope you'll like it.

Food Paradise @ Malacca

What comes to mind when you hear Malacca?

FOOD!!

Be prepared for a gastronomical feast when visiting Malacca.

Malacca's rich Peranakan culture has given birth to a variety of delicious food that is spicy and sweet, referred to as 'Nyonya' food. The Nyonya style of cooking is the result of a fusion between Chinese and Malay ingredients and recipes, the result of Chinese traders in the past settling in Malacca and adopting the Malay way of living.

A group of us had a lovely short weekend getaway, taking advantage of the Good Friday holiday. We departed Singapore at 7.30am and were caught in a massive jam at the custom. We only managed to reach Malacca Hotel Equatorial at approximately 1pm! We were tired and hungry and it poured when we reached. We settled for a mediocre lunch that was'nt very impressive at all for a Malaysia food paradise standard. After lunch, we took a stroll to Jonker Walk where the famous Chicken Rice Ball stalls thrive. Tender chicken pieces with garlic and soy sauce are eaten along with glutinous rice, rolled in balls. Each person takes about 8 balls (equivalent to about one normal serving of rice) and boy they look like fishballs!

If you have the chance, try the Nyonya pineapple tarts. They are freshly baked and sweet tasting. 2 versions are available - butter or margarine made. Try the LW brand as they promise better pineapple tarts with better fragrance and taste!

Not to be missed are other yummy food like Assam Laksa (I took the Nyonya Laksa) and Chendol! Assam Laksa is sourish in nature, unlike our Singapore version of laksa. My Nyonya laksa is somewhat like our laksa, but it has a slightly different concoction of ingredients. Wasn't too bad. The laksa only cost us RM 3.50 each bowl.

Top: Nyonya Laksa

Bottom: Assam Laksa

Gula Melaka (palm sugar) originated from Malacca and Malacca is famous for their gula melaka desserts - dessert with sweet brown syrup. It only cost RM 1.70 for a normal serving of chendol and RM 2.70 for durian chendol. You can never get enough of this brown sweet syrup. We finshed every drop of our chendol and it was so delicious that we ate 3 bowls of chendols in our 1.5 day stay in Malacca. Mind your cholesterol level!

Our first stop - chendol at San Shu Gong - very commercialised and overpriced. Not recommended.



Chendol @ Jonker Dessert stall - it was always crowded when we visited on Fri and Sat despite the huge shop area

We walked along the Jonker Street again at night as it became more bustling and crowded. The roads were closed for shoppers and stall holders. More savoury items can be sampled along the crowded street. We couldn't resist the temptation and we got ourselves a grilled stingray, muah chee and Min Jiang Kueh, all after our hearty meal of laksa and chendols.

Crispy min jiang kueh with fillings like sweet corn, red bean or peanut

Now I know what I can do with my packets of Gula Melaka stocked up in the kitchen......

Nutella Swiss Roll

I have attempted this before and it isn't as easy as it seems! This is my 2nd attempt. It is not very good but somewhat better than my first round where I couldn't even roll my cake!

90g self raising flour (sifted)

3 eggs lightly beaten

115g caster sugar

160g jam (I use nutella)

icing sugar to sprinkle

1. Preheat oven to 190deg C

2. Lightly grease a shallow 2 x 25cm x 30cm tray and line with baking paper extending over the 2 long sides

3. Sift flour three times onto baking paper

4. Beat eggs using electric beater till pale. Add 115g sugar gradually beating constantly till mixture is pale and glossy. Transfer into large bowl and use metal spoon to fold in the flour quickly and lightly

5. Spread onto the tin and smooth the surface. Bake for 10-12 min till golden brown

6. Place a clean tea towel on a work surface and lay another sheet of baking paper over

7. using tea towel as a guide, carefully roll cake up from the short side rolling the paper inside the roll. Put rolled cake onto a wire rack for 5min then unroll and allow cake to cool

8. Spread with nutella and re-roll. Trim sides with knife and sprinkle icing sugar on top

9. Cut and serve

(Adapted from: Baking - A Commonsense Guide)

Orange Stars

I got myself a baking book cos I can't bake the proper way. This book explains with very clear instructions on why cakes turn out this way and hints and tips to prevent a disastrous cake in the making. It also provides very precise instructions on what can go wrong and how to make things right. It is very useful for people like me who always have failed in cakes and cookies. This 374 page bible "Baking - A Commonsense Guide" showcases all kinds of baked goods like cakes, muffins, friands (pronounced as free ons), biscuits, slices, pastry, baked desserts and breads & scones. Alot of ingredients seem very foreign to me and I don't think I'm able to get them here. Anyhow here's something I could attempt and lay my fingers on (and taste buds).



Original Recipe for Lemon Stars but I have since adapted to Orange Stars. This is the original quantity but I have halved it for convenience and practical reasons.

125g unsalted butter, cubed and softened

125g caster sugar

2 egg yolks

2 tsp finely grated lemon zest (I replace with orange with 1 tsp of the juice extracted from it)

155g plain flour

110g cornmeal

1. Preheat oven to 160deg c

2. Line a baking tray with baking paper

3. Beat butter and sugar till creamy

4. Mix in egg yolk, orange zest, flour and cornmeal until a soft dough forms (I couldn't reach this so I used my fingers to start rolling and kneading)

5. Roll out on a lightly floured surface of 1cm

6. Cut out stars from biscuit cutter and bake for 15-20min

7. Let cool on wire rack. Dust with icing sugar if desired

9 Layer Cake

I guess this is an all-time favourite of many Singaporeans. And we defintely enjoy eating it layer by layer, peeling it with much enthusiasm. It is one of my favourite local kueh - the best from Bengawan Solo so far. But of course I can't reach that standard, so I have to make do with my version that is not so nicely presented and cut.

All you need:

7 inch sq baking tin

50g sifted rice flour

120g sifted green bean flour

220g sifted tapioca flour

300ml thick coconut milk (I use trim coconut milk)

150ml water

few drops of food colouring (5)

Seasoning:
420g sifted icing sugar
300ml thick coconut milk (trim)
150ml water

1. Mix seasoning together and bring to boil. When bubbles form, remove and set aside.
2. Combine all ingredients except colouring in a bowl. Stir till mixture is smooth.
3. Stir in seasing from 1 and divide into 5 separate bowls.
4. Add in a few drops of each colouring in each bowl.
5. Grease and line tin with greaseproof paper and steam for 5 min.
6. Pour in half batter of one colour into tin and steam for 5 min.
7. Repeat the process till all colours are layered in the tin.
8. Finally steam for 15min when all colours are in.
9. Remove and let cool. Cut (with clingwrap) and serve.

(Source: Local Kueh)

New look

I have changed my blog name to Sweet Crumbs instead of the old fashion sounding Food Haven for the Obasans. Nevertheless I will continue to post new and exciting yummy recipes for everyone. Thanks for your words of encouragement given to me so far! Keep tuning to my blog :)

Ondeh Ondeh

Ondeh-ondeh is a tiny ball-like item (one of the Nyonya kuehs in Asia) coated with white grated coconut. It is made with mashed sweet potato and pandan juice with a few drops of green food colouring. Chopped gula melaka (brown palm sugar) are wrapped inside each potato ball before they are boiled and rolled on a bed of steamed grated coconut. When you bite into these little balls, you can feel the juice of the sweet gula melaka oozing out. It is so sweet and tantalising you won’t stop at one.