It was a good cooking training we
had here. Cause we had the tools and ingredients needed!
Hainam Chicken Rice!
Yummyyyyyy ~ ~ ~ Finally we can cook all the Malaysian food we want!! Although most of the dishes are first trials! =P
Steamed Double Skin Milk (sheong
pei lai) [Bottom right pic]
We got to know this dessert in
Hong Kong. The famous shop named Yee Shun Milk Factory. They have really good
milk pudding. So we checked the recipe online and made thisà
Ginger Double Skin Milk
It wasn’t too difficult. But the
first time we made it was not smooth enough and the egg white was beaten too
stiff so it wouldn’t harden after steaming for quite a while. So the second
time turned out perfect! Taste like the Yee Shun product! =P
Boil the milk (2 bowls) and sugar
(bout 3tablespoon) together. Then pour to 2 bowls. Wait for it to cool down and
the ‘skin’ to form. Then pour out that milk into another large bowl but
maintain the skin in the bowl using a toothpick when pouring. Then beat 2 egg
whites until smooth and white. Add the egg white to the bowl of milk and then
pour back into the 2 bowls. The skin will float. Then put into steamer for
10mins and tadaaAA!! Oh yea, add ginger juice into the milk before steaming for
that extra flavour!
As you can see from the pic, we
fail to make the double skin =P but it taste good still!
Homemade Smoked Bacon - you can see the pigs here are eating good
food. SUCH FATTIES!!! But it’s the BESTEST bacon we tasted in OZ!! Good smoky
flavour~!
Thai style stir fry veggies with coconut milk
Pineapple fried rice
Greek style Moussaka (layered
minced beef, brinjals, potato, bacon and cheese) made by Bill
Toni made us some real good classic Australian food like these ones:
T-Bone steak with baked potatoes
and veggies
Corned silverside (beef) with veggies
mouth watering....
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