The Skeletons are Out

October 31st, 2013

ginger bread dough

The adults (as Little Bee calls the staff at her nursery) asked if I was coming to the pre-school Halloween party. Oh well… I can never say no to their parties as most of the kids are adorable!

So, on top of the pumpkin pie I took over this morning, I’ve also made some ginger dead men :)

ginger dead men


350g flour
1tsp bicarbonate soda
2tsp ginger powder
1tsp mixed spices
100g unsalted butter
175g soft brown sugar
3tbsp golden syrup
1 egg

  1. Sift the flour, bicarbonate soda, ginger powder and mixed spices into a bowl and mix. Add butter and mix it until it resembles crumbles. Add the sugar and mix further. Slightly beat the egg and golden syrup together and mix until it becomes a dough.
  2. Heat the oven at gas mark 4 (180C)
  3. Roll the dough out to your desired thickness and cut into your desired cookie shape. Place the shaped dough on to a baking tray lined with baking paper and bake for about 12 minutes.
  4. Cool them on a cooling rack.

ginger dead men

That’s it :)

Happy Pumpkin Day

October 31st, 2013

It’s that time of the year again… where pumpkins are being sold everywhere and it’s the only time that I actually buy pumpkins as Little Bee gets influenced by the excitement of Halloween… when what should really be big in this country is Harvest Day… but never mind… at least nursery will get pumpkin pie out of it.

pumpkin pie



Ready made shortcrust dessert pastry
550g pumpkin flesh, microwaved for 20 minutes, drained and pureed
125g soft brown sugar
1/2tsp ginger powder
1/2tsp mixed spice
1/2tsp cinnamon powder
3 eggs
120ml single cream

  1. Preheat oven at gas mark 4 (180C)
  2. Roll out the pastry and line it on to a greased loose base flan/quiche dish. Prick the base and cover it with baking paper/tin foil and pour in the baking beads/rice and blind bake it for 10 minutes. Remove the baking beads/rice and paper/foil and bake it for another 10 minutes.
  3. In the mean time add all the other ingredients in a bowl and mix well.
  4. Increase the oven heat to gas mark 7 (220c). Pour the wet mixture into the pastry shell. Put it in the oven and cook it for 10 minutes. Reduce the heat to gas mark 4 (180c) and continue cooking until the filling has just set.
  5. Leave it to cool.

I hope the kids and staff at nursery will enjoy the pumpkin pie for pumpkin day ;)

Grey Shell Slouchy Hat

October 30th, 2013

grey shell slouchy hat

Last weekend, I finished up this hat. It is pretty simple to make as most of it are just clusters of treble crochet (double crochet if you follow the US version).

grey shell slouchy hat

I was pretty proud of it until I showed it to Little Bee and she asked me why did I make another old lady hat… see my previous coral slouchy hat.

Oh well… It’s more of a spring season hat anyway so I will either put it aside for spring or sell it off. Anyone interested?

Saved from the Storm

October 29th, 2013

So, it was a bit breezy yesterday and I took in my pot plants that was on the windowsill… just sitting there being neglected by me… and here is what I found.


One aubergine.

Awwwww… thank you aubergine plant.

The Tale of the Three Pies

October 28th, 2013

Hubby turned… errrrmmm… a year older today… so Little Bee and I (mostly I) decided to make his favourite food… PIE. It’s just a simple beef and carrot pie, not that hubby cared as long as it’s PIE!


Yes, there were three pies… what the picture does not seem to show is that there are three sizes… a small pie dish for Little Bee, a medium pie dish for Mama Bee and the big pie dish for hub-bee! A bit like Goldilocks and the Three Bears only with pie :)

Oh… we also made cherry madeira cake as it is hubby’s favourite cake :)

cherry madeira cake

Ginger Salmon Noodle

October 27th, 2013

I bought a… OK… Little Bee asked me to buy a salmon fillet. I thought of making salmon teriyaki or fry it with tumeric and make masak kicap or oven bake it with lemon… or fish pie.

Really… none of it really appealed to me yesterday until Little Bee pointed out to the bags of egg noodle when we were in the supermarket. I had ginger and bak choi in my basket. So, here’s my concoction of ginger salmon noodle.

ginger salmon noodle


2tbsp freshly grated ginger
3tbsp soy sauce
2tbsp honey
1tbsp sesame oil
300g salmon filet
1tbsp oil
3 garlic, thinly sliced
200g prawns
1 bak choi, finely sliced, stem and leaf separated
1 onion sliced thinly
1 carrot, julienned
400g egg noodles

  1. Mix together the grated ginger, soy sauce, honey and sesame oil. Put the salmon filet on a kitchen foil, pour the ginger mixture on the salmon and scrunch up the edge of the foil to close it. Leave it aside for half an hour.
  2. Heat the oven at gas mark 5 (190C) and put in the salmon and cook for about 20 minutes. Don’t worry if it’s not fully cooked as it will be cooked again in the wok.
  3. Take the salmon out and break it in to chunks. Keep the ginger sauce.
  4. Heat the oil in wok on high heat. Add the garlic for about 30 seconds and add the prawns and bak choi stem. When the prawns turned pink add the onion and carrot. Cook for another minute and add the salmon and ginger sauce. Mix for another minute and add the noodles.
marinating the salmon

marinating the salmon

That’s it. You can garnish it with egg and add some white pepper but I just like it as it is.

Two Bee Hats

October 27th, 2013

two bee hats

Mummy G ordered these for her two lovely girls. I finished them last weekend..

Unfortunately I haven’t been at work and it is still in my possession.

So, Mummy G, if you’re reading this and would like to have them before I go back to work, please let me know and I’ll post them to you ;) x

Ginger…Cold Remedy… I hope

October 26th, 2013

Little Bee has a cold and I’ve increased the amount of ginger in my cooking and she seemed better today.

I have a cold… or feel like a cold is approaching… so I made kopi jahe.

ingredients for kopi jahe

ingredients for kopi jahe

She Talks to Her Food

October 22nd, 2013

panda rice

So I made these for Little Bee. She found them really cute.. she started talking to them, kissing them and then ate them up!

Well… three of them and she put the last one to bed on a bed of tamagoyaki (Japanese omelette) ;)

sleeping panda rice

Fine Pair of Lungs

October 22nd, 2013

Back home, in Johor Bahru, Malaysia, I would visit the night market and a must for me is beef lung fried in chili. I just love it.

The only place I’ve found this dish here in London was at Malaysia Hall when it was run by Pak Awie. A couple of months ago my Malaysian friends and I decided to visit Malaysia Hall and I was dreaming for beef lung… and found it was shut!!


Ever since I started going to just one butcher place, I’ve been asking him for some beef lung. Every time I asked, he said he had nothing from the supplier.

Last Thursday, after coming back from the HE Expo, I had some time to spare before picking up Little Bee and went to the butcher to buy some chicken to cook Jue as Alice and I are visiting her and her new baby. After months of not asking, I just thought lets try my luck and asked if there’s any news about beef lungs from his supplier. Again he said no, but then he went to the back room and brought out some mutton lungs! He asked if this would do and I’ve never tried mutton lung and said yes.

mutton lung

He packed it up and handed it to me and told me to enjoy and just ask him if I want more. I asked him how much it was and he said just take it as he would only throw it away!

I love free stuff!

So, I cleaned it up, boiled in the slow cooker, sliced it, fried it and fried it again with chili.

boiling mutton lung

boiling it in the slow cooker

paru goreng

sliced and fried with tumeric powder and salt

paru goreng pedas

fried again with spices and chili

At last! I satisfied my craving. I know it looks unappetizing but seriously… it’s yummy!! Plus, if you’re going to kill an animal, might as well make use of every single bit of it.

I will head over to the butcher again this Friday and see if he has some more! ;)