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Wednesday, October 31, 2012

Happy Halloween !

Have a safe and fun Halloween, everyone!

Sunday, October 28, 2012

Of Curry Puffs And Elvis Presley

Curry puffs always remind me of those days when almost every young dude on the block grew long sideburns and donned Elvis' iconic quiff. Back then, the King's pompadour hairdo was known as the curry-puff hairstyle! Getting that huge wave on the head on straight, hard Chinese hair was no easy feat at a time when neither hair gel nor mousse existed. I remember cousin Charles walking around in his house with his mom's roller on his head, much to the disdain of our very traditional grandma!
image credit -
Curry Puffs - Small pies (Empanadas) with a curried filling of meat and potatoes in a deep-fried or baked pastry shell. They are a popular tea-time snack in Malaysia, Singapore and Thailand.
Made these for the first time as I am currently in a baking frenzy, inspired by Pinterest and  my fellow foodie bloggers.

recipe @
They are not hard to make - the crimping part needs a little practice though. Pinch, fold, pinch fold......

The curried filling is good for pies too.

Sharing with
April of The 21st Century Housewife
Swathi of Zesty South Indian Kitchen
Alea of Premeditated Leftovers
Elsa of Elsa Cooks
Judy of Savoring Today
and me, Penny of Penniless Parenting.

Hearth & Soul Hop

Monday, October 22, 2012

Mustache Monday

Oreo, our pet guinea pig
Joining long-time bloggy buddy Lin @ as she  officially kicks off Mustache Mondays.
mustache monday
C'mon, humour her! She's desperately in need of a new hobby!

Wednesday, October 17, 2012

Social Media Explained

If you have not already seen this image popping up everywhere, save it on your phone and impress guests at a party the next time someone asks you what social media is or how the various services differ. Better yet memorize the donut analogy!

source -

Tuesday, October 16, 2012

I Made this!

I saw some jaws drop and heard gasps when I brought this crostata to a potluck tea party! Not bad, eh? - for someone who has baked pies a grand total of thrice in her entire life.

Okay, the credit isn't mine - the pastry was store-bought and that was just a very lame copy of the original (below).
Seriously, it isn't as intimidating as it looks and you don't need to be a pastry chef to attempt this - thanks to the step-by-step photo tutorial by kathrynl @

The first time I saw it on Pinterest, I merely gawked at it - pretty sure something this intricate was so out of my league. I didn't even bother to click on the link to the website! But the image kept popping up on Pinterest like a song you can't get out of your head and when I finally did visit the site, I just knew I had to make it.
Don't you just love Pinterest? It gives you a chance to create stuff that you've always dreamed about -  fabulous things that you thought  were beyond your ability.

Hearth & Soul Hop

Shared with
April of The 21st Century Housewife
Swathi of Zesty South Indian Kitchen
Alea of Premeditated Leftovers
Elsa of Elsa Cooks
Judy of Savoring Today
and  Penny of Penniless Parenting.

Sunday, October 14, 2012

Dollhouse Littles & Hitty Art by K. Arthur

I am totally enraptured by these darling dollhouse miniatures by folk artist Katie Arthur from Williamsburg, Virginia. Katie specializes in textiles for your dollhouse and vintage mini furniture.
You can find more of these littles at Katie's stores on  Etsy and her blog @

Punchneedle Rugs
This LITTLE measures about 3" x 2.5" and is done using single and double thread to create lots of depth.

Chair Pads
Quilt fits a queen size, double or twin size doll bed!

 Miniature Embroidered Bed Linen
Miniature Embroidered Pillows

Tuesday, October 9, 2012

Catch Of The Day

I know it looks kinda gross but that was possibly the best fish I've ever tasted!

It was a hollowed out deep-fried grouper served with...
two different types of sauces (ying and yang)  and...
filled with a medley of shrimps, scallops, squids and morsels of the fish, sautéed with cashew nuts and red and green peppers in a Thai sauce.

4 different flavours in one!

Thank you,cousin Charles, for the lunch. It was delish!

Sunday, October 7, 2012

Helika's Felt Toys

Need something uber cute to cheer you up? Let Elena's hand-made felt dolls put a smile on your face.
More cuteness @

Tuesday, October 2, 2012

What's For Dinner, Ma? #5

CHAR SIEW - Literally translated from Cantonese as "fork-roast" after the traditional cooking method for the dish:. Long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. There are many variations in the use of ingredients for the marinade and cooking methods. I like my char-siew braised in a wok and then broiled in the oven for a charred effect.
recipe @

These make a great side dish when you're bored of potatoes. Wholesome, toothsome and awesome!
recipe @

DAGING MASAK HITAM - Translated from Malay as "beef in black sauce". Quintessentially, a Malaysian dish with a fusion of  flavours from Malay, Chinese and Indian cuisines.

90 ml / 3 fl oz / 3/8 cup Vegetable Oil
1 kg / 2 Pounds / 3 oz Beef, finely sliced (Striploin, Sirloin, Topside)
3 pieces Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
45 g / 1 ½ oz / ¼ cup Brown Sugar or Palm Sugar (Gula Melaka)
1 litre / 1 3/5 pints / 4 cups water
125 ml / 4 fl oz / ½ cup Dark Sweet Soy Sauce (Kicap Manis)
3 Tbsp / 2 ½ fl oz Chili Powder or ready-made Chili Paste (Cili Boh)

Paste Ingredients: - to be Finely Ground

8 Shallots (Red Onion), peeled
4 Garlic Cloves, peeled
2 cm / 1 inch Ginger, peeled & chopped
4 Lemongrass (Serai), finely sliced
1 tsp Turmeric Powder
Water to blend

Heat the oil and sauté the Paste until fragrant and oil begins to appear on the surface.

Add in Beef, Tamarind Juice, Dark Sweet Soy Sauce, Brown Sugar and water. Stir well. Add salt, pepper and Palm Sugar to taste.

Simmer until the Beef is tender, and the sauce almost dry. Serve.
recipe @

Success at last!!
Yep, I finally could put my finger on the problem. No pun intended!
The secret? Wrap the dough with plastic film and chill for at least 2 hours before shaping into fingers. Chill the shaped dough again for another 2 hours before popping them into the oven.
Now they do look like fingers, don't they? :)
recipe @