Wednesday, March 31, 2021

Napa Cabbage Rolls With Sticky Rice

First Meatless Meal....testing out to see if my Meat Eater can have Meatless Meal at least twice a week 🤣 Napa Cabbage Rolls with sticky rice. Recipe inspired by instagrammer @woon.heng . I tweaked the filling recipe a bit, mine the fillings is just steamed sticky rice with mushroom,chopped chilli and carrots. Seasoning is oyster sauce. Cooked a light sauce with sliced mushrooms for the Napa Cabbage Rolls. So yummy good. No complaints so far. He likes sticky rice so I supposed he is fine with this dish.

this is seriously so good, I used
cast iron pan to braised the wrapped
Napa cabbage 

the glutinous rice filling is
 flavour packed
blanch the Napa cabbage to soften 
and enable wrapping easier

Click here for the recipe

Saturday, March 27, 2021

Chicken Curry With Tean's Gourmet Chicken Curry Paste

Tean's Gourmet has a wide range of Traditional Malaysian Cuisine  ready to cook paste. My daughter in Melbourne first introduced me to their Assam Tumis Fish Curry Paste. Before her introduction, I have never heard of Tean's Gourmet, most probably I am a person who usually cook everything from scratch, that's why I never look at ready to cook paste at the Supermarket shelf. Their Assam Tumis paste was good and I today I tried their Chicken Curry will never believe how good it is.  It was really good, tasted so authentic that I am going to buy more of their Chicken Curry paste the next visit to the supermarket.  I have to thank my daughter for introducing me to Tean's Gourmet 😁

I cooked blue Pea flower rice to go with the Chicken Curry
mouthwatering , tasty and spicy
I used my favourite
 enamelled cast iron pot
to cook the chicken curry
Tean's Gourmet Chicken Curry Paste
has made cooking this curry dish so easy
I added curry leaves, lemongrass and kaffir lime leaves for a deeper flavour though it was not required. 

Instructions was just to mix the paste with the chicken pieces and potatoes till well combined and cook over slow fire for 5mins. Add 500 ml water and continue to simmer till chicken and potatoes have soften. Last, add in 250 ml of coconut milk to the curry. Once it boils. Off heat and it is ready for serving. No oil and salt required. 

I discovered this Chicken Curry is great for Nasi Kunyit and Roti Jala. 

Thursday, March 25, 2021

Oven Baked Banana Leaf- Wrapped Fish Curry

This is our all time favourite way to prepare a fish dish.  Seasoned with curry paste and wrapped in banana leaf and baked in oven. Firstly saute wet curry paste which we can get from the wet market with curry leaves till fragrant. Add in sliced onions, okra and tomato and stir fry till well combined. Spread the vegetable and curry paste into the paste and wrap with banana leaves. Put into the oven and baked for 30 mins @200c . Easy and a delicious fish recipe for dinner.

Banana leaves from homegrown banana plants
Spread out the cooked curry paste and
Vegetables over the fish fillet ( I used red snapper fillets)

Recipe for the curry paste 

3/4 cup fresh ground curry paste
1tbsp sugar
1/8 cup vegetable oil
2 stalks curry leaves
1kaffir lime leaf

1 large red onion - sliced
1 large tomato - sliced
4 okras - sliced

Saute the above ingredients with oil till fragrant. Off heat, add in the sliced okra, tomato and red onions. Marinate the fish fillet s with the above vegetable curry paste. Prepare banana leaves. Brush oil on the side where you going to place the marinated fish. Wrap and use bamboo skewer to close the edges and put the wrapped fish on a baking tray and baked for 30 minutes @200c. ( Depends on size of fish)


Tuesday, March 23, 2021

Crispy Sesame Tofu

Another try out of Woon Heng of 's Crispy Sesame Tofu. Easy to prepare and it's a great vegan finger food. Can be served as a snack for Movie Night. I used frozen firm tofu which gives the tofu a compact spongy texture which we like very much. Crispy on the outside and soft compact spongy on the inside. Tasty as the tofu has been marinated with aromatic sweet marinade. They are baked so they are healthy finger-food.

Crispy on the outside ,spongy texture on the inside

It's freaking healthy, baked and plant based
Place sesame coated tofu on greased liner and dab vegetable oil on
surface of tofu for a crispier top
marinate tofu slices with the prepared
marinade sauce
Freeze firm tofu overnight to get the spongy texture

Click here for the recipe

Sunday, March 21, 2021

Finger Food - Roast Wingettes And Drummettes

Roast drumettes and wingettes are best finger food for Whisky and watching movies at home. Marinate with just salt for a few hours, and added Steakhouse Pepper Seasoning before roasting. We had these last night while watching a movie on Netflix. The best and unhealthy finger food but the yummiest. Fingers licking good too.Once a while naughty indulgence.

deliciously good

Goes well with whiskey

Easy to prepare and they are really
 lips-smacking good

Friday, March 19, 2021

Dhall Curry With Moringa Drumsticks

Finally I was quite free today. Life was quite hectic the last few days 😜  I cooked the Moringa Drumsticks ,which my Sister Julie gave me, in Dhall Curry. And my Instagram friend @abakersendeavours asked to show how I cooked it. Nothing special, just cooked the drumsticks in dhall curry. I have carrots, okra,potato and tomato besides the 'drumsticks' added to the curry. This curry is easy to prepare and goes well with roti Jala, chapati or rice. Homecooked dhall curry taste just as good as those sold in restaurants. I love my own homecooking as I can adjust the taste to my liking. I can drumsticks to it too.

Precook the dhall and drumsticks
will helps shorten the cooking time

Ingredients used for the curry
Homegrown Moringa drumsticks

Ingredients for the dhall curry:

Morning Drumsticks - 12 pods cut into 1.5inches length - cook till slightly soft
Dhall  1.5 cups - wash clean and cook till slightly soft
1 Carrot - diced
2 Potatoes - diced
2 Tomatoes - diced
1 big red onions - diced
6 okra - cut into 1/2 inch length
6 green chillies - cut into 1/2 inch length

1 heaped tbsp of mixed spices ( halba campuran for cooking curry)
2 sprigs of curry leaves
3 dried chilli
1 tbsp of fresh ground red chilli for a more intense red color
2 tbsp of curry powder
2 tsp of turmeric powder
2 cloves of garlic - chopped finely
2slices of ginger
1/4 cup coconut milk
1 litre of Water - adjustable
3 tbsp Olive oil
1/2 cup tamarind juice from 1 tbsp of tamarind paste plus water

Lightly stir fry the mixed spices (halba campuran) with olive oil till fragrant, add in curry leaves, fresh ground red chilli,  curry powder, tumeric powder, dried chilli, garlic ,ginger till fragrant. Add in all precooked dhall and drumsticks, water . Simmer till the dhall and drumsticks has soften to taste, add in all the rest of diced vegetables. Continue to cook till all have soften. Add in coconut milk and tamarind juice last. Salt to taste. Serve with rice or Roti Jala or Chapati flat bread.

Wednesday, March 17, 2021

Stylish Wine Cellar Doors Worth Considering when Remodeling

The use of wine cellars and storage spaces dates back at least three thousand seven hundred years. Monasteries and busy households kept their supply of food and drink in butteries in anticipation of sharing fare with vagrants and unexpected guests. To avoid being overrun by the poor or being robbed, callers’ rations of bread and weak ale were handed out through a serving hatch in the buttery door.

Ancient history records the oldest vinery to have been in existence in Armenia in the year 4100 BCE. Phoenicians across the Levant region of the eastern Mediterranean and Lebanon, are thought to have influenced the spread of the fermented fruit beverage onward to Greece and into Rome, Italy, where self-proclaimed oenophiles enthusiastically took up the challenge of cultivating their own alternatives. Learn more about the history of wine cellars in this article.

Modern-day assortments may be acquired from an extensive list of countries including Germany, Austria, Argentina, Italy, New Zealand and South Africa to name a few. Some rare, novel selections hail from vineyards in exotic places such as Appalachia and Croatia.


 Consumers from all over the world regardless of race, faith or political affiliation, enjoy this sap in vast amounts for recreational purposes. In fact, the Vatican City is said to be the world leader in the ratio of wine consumption per person on average. Many partakers take advantage of the supposed antioxidants inherent in red varieties, as well as its low fat and cholesterol content, to motivate and justify drinking of their favorite tipple for ostensibly medicinal purposes.


Wine is essentially a natural, organic, consumable consequence of fermenting fruit, most commonly grapes.

Grape Varieties

It is supposed that there are at least one thousand three hundred different varieties of grapes in the world. The most popular, most prolifically utilized cultivars in vinification, are Pinot Noir, Cabernet Sauvignon, Merlot, Syrah or Shiraz, Riesling, Sauvignon Blanc and Chardonnay. Vintage wines are comprised of grapes harvested within a single year. In contrast, non-vintage blends use fruit reaped over different years to brew the desired brand.  

Color and Taste

The color and taste of the wine is influenced by the variant of grapevine used, as well as other interesting factors. Pinot Noir for instance, will yield a red vintage with a tart berry flavor, Cabernet is said to be fragrant and spicy, while a Shiraz produces a rich, chocolatey treat. Estates from the Bordeaux region of France produce soft, fruity creations whereas other white varieties of the fruit create a grassy bouquet or zesty finish to linger on the tongue.

Sweet, dessert grape extricates like sherry and port have a markedly higher sugar component than their traditional counterparts. Elevation of sugar content is achieved by introducing a fungal infection called botrytis or Noble Rot, which effectively decays the grapes to generate a sweeter outcome. Additional alcohol may also be introduced during different points in the lengthy fermentation process in order to fortify the merchandise.

The specific hue of wine is influenced by the actual contact the grape extract has with the fruit’s skins during the course of the brewing process. Longer exposure achieves a darker product with an abundance of tannins which leave a distinct aftertaste on the palate. Different vintages may also be skillfully blended to achieve the desired flavor and shade of coloring.


It is a little-known fact that brewers ad fining agents such as glycerin, egg white, skim milk or fish bladder to clarify the color of wine and to temper the harsh taste of tannins. The addition of the latter two ingredients effectively renders some fusions unsuitable for use by vegans and vegetarians. 


Traditionally, valuable liquids have been stored and transported in bottles, barrels and other receptacles such as amphoras (ceramic, metallic, stone or glass containers with pointed bottoms), lashed together to protect the containers from breaking, especially throughout sea voyages. Although many modern bottlers still use old-style plugs sourced from Portuguese cork forests, contemporary methods use glass or rubber stoppers, or screw-top lids to secure the precious fluid inside the flagons.

Equally, present-day wine storages facilities have become far more varied in style, dimension, variety and location and are largely designed to meet the demand of individual vintners, collectors and connoisseurs. Check out this video of an exclusive tour through a Michelin star awarded wine cellar:

 Protective Cellars

Priceless wine collections need to be protected against potential disintegration brought on by harsh light, fluctuating temperatures and levels of humidity.

Wine that has been exposed to excessive radiance ages precipitously and rapidly and may exhibit a disagreeable taste, unsuitable color and an unpleasant smell that renders it virtually useless. Similarly, disregarding temperature instabilities when storing bottles, could adversely affect cellared stock and increase the probability of the produce being spoilt irreparably.

Regulating acceptable humidity levels in wine storage areas is equally important. An excess of moisture will result in the growth of mildew or other fungi, which can damage and tarnish bottles and identifying labels. Neglecting to ensure an adequate level of humidity, however, is more serious, as it can cause damage to the corks and seals. With the potential to lose valuable liquid from the stoppered bottles.

Passively controlled cellars are usually located underground or in cool, damp, naturally occurring cave-like areas. Utilizing this type of storage facility suits a modest budget. However, it leaves vintners completely at the mercy of the quirks of spontaneous natural climate changes and daily temperature and moisture fluctuations.

Actively regulated, air-conditioned cellars and wine rooms on the other hand, rely on internally regulated, highly insulated arrangements to keep its contents safe. Although these cooling structures may be erected according to customized specifications and could be located anywhere, they are more expensive to build and maintain.

Nonetheless, regardless of the type of cellar preferred, efficient cooling systems should be able to regulate temperatures to between seven and eighteen degrees Celsius (45-65 degrees Fahrenheit), and must successfully counter and adjust abrupt temperature changes which may ruin the cache within.


Custom-Built Storage Solutions

In order to construct a wine cellar, customers must be sure about their preferences. Storage cellars may be built to accommodate large amounts of bottled or barreled produce. Conversely, a wine closet will house less than five hundred bottles and wine cabinets and coolers store even less than that.

Reputable companies endeavor to design and build according to the client’s unique specifications and needs. Particular emphasis is placed on the aesthetic value of the structure and of course, its functionality.

While some wine cellar glass doors can be basic, artfully arched or engraved in a range of elaborate attractive facades given stylish names such as Barolo-, Margaux- and Piedmont etching. Merchandise available include a broad array of stylish tight-sealing entry doors and trimmings in this regard

Trendy door moldings, handles, locking mechanisms, cooler units and light controlling accessories may also be purchased. As far as extra security goes, clients may even opt for restrictive access by means of the installation of a technologically advanced biometric fingerprint lock and other security features.

Interior wine racks and display areas can be designer-made, vintage, stackable, hung from cables or free-standing to match the overall theme and capacity of the space.


Research has shown that wine bought at a higher price does not necessarily guarantee a better flavor experience. While individual tastes differ diversely, all bottles have to meet certain criteria, not to be regarded as bad quality or derisively as plonk.


When serving wine, selective drinkers fill the glass only a third of the way to the top. White varieties are habitually served at five to twelve degrees Celsius, while reds prefer a slightly friendlier ten to eighteen degrees for optimum enjoyment.

This is said to allow for the different fragrances to develop fully. Similarly, swirling the liquid in the glass, airs the wine to release the characteristic aromas.


The first sip of wine can reveal a lot about the product. Those in the know iterate that consumers should not be able to distinguish one overwhelming element, albeit alcohol, tannins, or acidity in a mouthful. A well-balanced drink combines all these elements smoothly and subtly.


Depth refers to the complexity of the product. It relies on the discernment of the drinker to identify all hints of essences and fully fledged flavors incorporated in the glass.


The wine’s finish is very important to its overall appeal. It alludes to the taste that lingers on the palate after taking a sip. How long does it stay? Is it pleasant?


It is a common misconception that all wine tastes better when hidden away and matured for a particular length of time.

In truth, experts concur that the majority of white variants should be consumed within two to three years of bottling so as to deliver the ultimate taste sensation. The exceptions to this rule are Roussanne blends or French chardonnays, which may improve tremendously if left to rest for as much as fifteen years.

Red wines have a much longer shelf life in some instances. Cabernet Sauvignon and Merlot in particular, will taste better after twenty years while Nebbiolo, cultivated in the fog-shrouded estates of the Piedmont region in Italy, can mature for an excess of thirty years before being drunk.       

So, it does not matter whether you are a certified, knowledgeable sommelier or a commoner who enjoys the odd bottle of red, be sure to include well-designed, stylish cellar doors when securing your prized reserves.    


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