An Update on 22nd December 2020

 Hello Peeps!!

Thank you for stopping by 💝

Well this blog has been neglected for quite a long time 😃

All because, I have been posting all of cooking on my facebook
and then on my cooking YouTube channel: Lena TB.
If you like Asian cooking, mostly my Mother's recipes, please check it out.

I also have another YouTube channel for my crafting videos: Made by LT.  

My 2 newest uploads are:

Video on Making Felt Hydrangea Brooches.

and

Video on Assembling Cute Felt Crow.

I will be uploading more videos after Christmas 2020 😉

so stay tune 💝

Stay in touch via 

Facebook: LTs Little Shop

Instagram: made.by.lt

YouTube channels Made by LT for crafting video tutorials

and  Lena TB for cooking recipes.

If you make any of my cooking or crafting,

please leave a comment, I would love to hear from you 😊

Please subscribe to see more of my Cooking and Crafting videos.

Thank you for watching 💜💛💚💙

Stay Well and Stay Safe 💗

Easter 2015 with Family

I was very lucky got to spent Easter long weekend

with my sister and her partner, I called both of them My Sisters :)

Lots of laugh, chit chats and of course I cooked lots of food.

One of my sister marinated pork belly with tamarind and chilli,

while it is baking in the oven, she warmed up the marinate juice.

Once the pork belly is baked, she put them into the juice, so it was a bit soupy.

Taste so delicious, I think I had the most pork belly (even pork) on my life that night...LOL...

They brought they catering too which was

Purple yam dessert, and

Tom yum soup.

 I made homemade chicken satay from chicken breast,

with homemade satay sauce.  No peanut butter here (smile)

 Baked Japanese Cheesecake too.

Light and fluffy but the top cracked,

I think I have to lowered the temperature to 150 C.

OK that will be for my future post (smile)

 And the above 2 photos were from

my homemade Salmon and Zucchini quiche

with homemade short crust pastry.

The pastry is so good, with a lot of filling too.

Homemade is definitely better than store bought ones,

well at least I know what's in it.

And of course, I made lots of fried food,

but forgot to take photos of them.

I managed to took this photo of vegetable stuffed tofu

coated with spiced flour then dip fried.  So Good,

my Sister asked me to make another batch on the last day before they left.

Vegetable: bean shoots and cabbage cooked only with finely chopped garlic and finely chopped spring onions, once cooked pour in mixture of corn flour and water, once the mixture thicken, switch off the stove, let it cool.

The spiced flour is also simple: plain flour, turmeric powder, chopped spring onion, grated fresh garlic, ginger powder, salt and pepper, ground coriander seeds (I ground them manually), mix them all together with icy cold water.

Heat oil in a medium hot heat, the oil has to be hot enough,

fry them in batches until golden brown on each side.

Guarantee you can't stop eating them LOL.

Other fried food: Corn Fritters - I used super sweet canned corn kernels,

and Vegetable Fritters.

I also cooked Plain Naan, Aloo (Potato) Naan),

and Indian Roast Chicken for them.

Hope your Easter Holiday was a great as mine.

//\\  Thank you for looking //\\

Happy New Year 2015

HAPPY NEW YEAR 2015!!!

MAY YOUR YEAR BE FILLED WITH LOVE, LAUGHTER,

JOY, PROSPERITY, TUMMY FULL WITH YUMMY FOOD :D

First day of 2015 we had:

Crab and Egg Puyunghai / Foo Yuong /

Crab Omelette

with Sweet and Sour Sauce

Broccoli and Carrots in Oyster Sauce

Jasmine Rice

(cooked with absorption method)

Crab and Egg Puyunghai / Omelette

You will need:

1 package of ready to use cooked crab meat.

1 small brown onion, finely sliced.

6 eggs, beat well.

2 cloves of garlic, crushed with garlic crusher.

2 spring onions, thinly sliced.

salt and white pepper, to taste

rice bran oil for sautee

Method:

In a bowl

combined eggs, beat well, add crab meat

and spring onions, mixed well.  

Set aside

Heat pan, add oil, sautee brown onion until fragrant,

Add garlic, sautee until fragrant and onion translucent.

Add egg mixture, cook like you cook omelette.

Since I pour the whole mixture in,

the omelette was quite big

so it was a bit difficult for me to flip it nicely without breaking it.

Still tasted good though ;)

Arrange on serving plate once cooked.

Ready to serve with sweet and sour sauce.

Sweet and Sour Sauce for Crab Puyunghai / Omelette.

I didn't use measurement, this is what I used:

1 clove of garlic, thinly sliced.

Water.

Tomato Sauce.

1 Tomato, quartered.

Green Peas, i used frozen ones.

A touch of salt.

A touch of white vinegar.

Sugar, good measurement since I like it sweet.

1 tbsp of corn flour mixed with 1 tbsp of water.

Method:

Sautee garlic (I didn't use oil because I used my non-stick blue pan)

until fragrant,

then add water, tomato sauce, sugar, frozen peas and tomato.

Cook until tomato soften.

Taste. I like it sweeter and a bit sour so I add white vinegar.

Add corn flour mixture, lower the heat, simmer until sauce thicken.

Pour into a serving bowl.

Ready to serve.

Broccoli and Carrots in Oyster Sauce

Thanks for looking ^_^

2014 New Year's Eve Simple Lunch: Chicken Satay

The kids and Husband went to swimming pool today,

I didn't wanna join, I need to do some cleaning

and wanna make chicken satay.

Chicken satays in this photo was made in 2010,

4 year ago, not sure if it is on my blog yet.

Here is it:

The original recipe is from Mr. Budi Sutomo

of BudiBoga and this recipe can be viewed here.

It was Chicken satay with cashew chili sauce.

Today I made this chicken satay again,

using the same recipe but since I don't have cashews,

I used Crunchy Peanut Butter, 100 grams.

I also replace coconut cream with water,

the result is just as good since I used Peanut Butter 

which is already thick and creamy.

First: soak satay skewers in cold water.

Or like what Jamie Oliver did in his Satay 30 mins Meal,

he soaked them in white wine.

He said the wine will flavor the skewers,

and the skewers will flavor the chicken.

The sauce - what I used:

100 gram crunchy peanut butter.

4 candle nuts, boiled for 15 mins, drained, grind to paste.

150 ml of water.

3 cloves of garlic, grind to paste.

4 eschallots, grind to paste

1 tsp ground coriander.

I didn't use chili at all because my eldest can't eat chilis.

1 Tbsp coconut sugar.

1/2 lime, juiced.

1 Tbsp sweet soy sauce.

1/2 tsp salt.

--- Once finished preparing the ingredients for the sauce, I went to marinate the fish -

Method for Satay Sauce:

Pour a little rice bran oil in a hot pan.

Sautee garlic, eschallots, candle nuts, coriander until fragrant.

Add water, coconut sugar, lime juice, sweet soy sauce, and salt.

Mix well and bring to boil.  Taste to check the seasoning.

I did add a little bit of white vinegar.

 Marinate the chicken.

I used 2 chicken breasts, cubed.

3 Tbsp of rice bran oil.

Ground white pepper, as needed.

2 cloves of garlic, crushed with garlic crusher.

1 tsp of salt.

1 Tbsp of lime juice.

Mix all, marinate for 30 mins in the fridge.

 Then into the skewers.

 Into the griller, grill both sides.

 Once done, drizzle with Sweet soy sauce.

 Done.

Move them onto serving plate.

Pour the satay sauce and fried eschallots.

Served with warm steamed jasmine rice.

HAPPY NEW YEAR 2015.

MAY WE ALL BLESSED WITH HAPPINESS, HEALTH

AND PROSPERITY IN 2015.

THANK YOU FOR LOOKING ;)

Late Post - Pastel / Indonesian Fried Pastry