Tuesday, 26 July 2011

I really enjoy cooking & eating this simple Cheese-stuffed Baked Potatoes for brunch....Simple, light & easy!!

Cheese-Stuffed Potatoes


  • . 2 large potatoes, washed
  • · 2 tbsp grated cheese
  • · 2 tbsp sour cream
  • · 1 tbsp butter
  • · 1 tbsp chopped onions
  • · ½ tsp chopped garlic
  • · 1 pinch of salt
  • · 1 pinch of pepper


1. Boil the potatoes with skin on for 20 minutes until almost done.

2. Split the potatoes lengthwise in half.

3. Carefully scrape the insides of the potatoes into a large bowl while saving the skin

4. Add the cheese, sour cream, butter, onion, garlic into the bowl of scraped potatoes.

5. Stuff the mixture back into the potato skins.

6. Place the potatoes back into the oven.

7. Bake for approximately 15 minutes or until the tops are golden brown.


Thursday, 7 July 2011

I had such fun teaching how to make this Oreo Cupcakes to the kids in my 'Kids Can Cook' class. Super easy......super yummy!


· 1/2 cup flour

· 2 tbsp cocoa powder

· ½ tsp baking powder

· 1 pinch baking soda

· 1 pinch salt

· 1/3 cup butter

· ½ cup brown sugar

· 1 pinch salt

· 1 egg

· 1/3 cup of milk

· ½ tsp vanilla essence

· 6 Oreo cookies

~Method for Oreo Cupcakes~

1. Sieve all the dry ingredients in a bowl.

2. In another bowl, beat the butter until it is fluffy.

3. Add in the sugar. Beat further.

4. Put in the egg and vanilla essence. Mix well.

5. Put in the dry ingredients, alternately with the milk in three batches.

6. Place papercups in the baking tins.

7. Put one Oreo cookie at the base of the papercup.

8. Pour in the cake batter over the cookie till ¾ full.

9. Continue to fill up all the papercups until all the batter is finished.

10. Cook in a preheated 180ÂșC oven for about 15-20 minutes until a skewer comes out clean. Allow to cool on a rack.

Oreo Icing


· ½ cup whipping cream

· ½ tbsp icing sugar

· ½ tsp vanilla essence

· 2 tbsp Oreo crumbs

~Method for Oreo Icing~

1. Cream the whipping cream, icing sugar & vanilla essence.

2. Fold in the Oreo cookie crumbs.

3. Ice the cupcakes & top with Oreo Cookie


Monday, 4 July 2011

I try to always be grateful for something everyday. Today, I am grateful for the gorgeous Lompang cups that Nura gave me, which I used when making this Kuih Kosui. I am also grateful for the delicious & super tasty recipe Awa & Naj's mum shared with me. Din I noticed, is so grateful that his tummy is happy!!
  • 1 cup palm sugar, chopped
  • 1 cup coarse white sugar
  • 2 pandan leaves
  • 8 cups of water
  • 3 cups of plain flour
  • 2 cups of sago flour
  • 1/2 tsp kapur(lime) mixed with 1 cup of water
  • 1 coconut, grated only for the white, steamed for 5 minutes & sprinkled with 1/2 tsp salt
  1. Put the palm sugar, coarse white sugar, pandan leaves & 4 cups of water in a pot.
  2. Boil both the sugars until it has dissolved.
  3. Remove from the flame and allow to cool to room temperature.
  4. In a large basin, put in the plain flour, sago flour & 4 cups of water.
  5. Beat all the ingredients until well combined. Alternately, all the ingredients could be mixed in a blender.
  6. Pour the lime water(air kapur) into the batter.
  7. Mix in the prepared sugar syrup.
  8. Heat the steamer.
  9. When it boils, place the kosui cups or tray into the steamer & steam for about 2 minutes.
  10. Remove the lid & quickly pour the Kosui batter into the cups/tray till it almost reaches the brim.
  11. Close the lid and steam for 20 minutes.
  12. When done, remove from the steamer and arrange on a tray to cool.
  13. When the Kosui is totally cool, remove from the cups and serve on a dish.
  14. Sprinkle with grated coconut when serving.

Sunday, 3 July 2011

Like Din & my kids, I enjoy eggs cooked in any style for breakfast. The soft boiled eggs I had in Ipoh was totally awesome. Din was sooooo envious when I sent the photos to him!! Looks like we'll be heading to Ipoh for our next holiday destination! Haaahaaa!
  • 2 large eggs
  • 1/2 tsp salt
  • 1 tsp butter
  • 1 slice of Hainan bread
  1. Heat some water & salt in a small pot.
  2. As the water boils, put an egg into the pot very gently using a spoon.
  3. Put in the second egg.
  4. Boil the eggs for 3-4 minutes.
  5. In the meantime, toast a piece of bread.
  6. Once the toast is ready, quickly spread the butter evenly over the toast.
  7. Break the shell of the eggs and place the soft boiled eggs over the toast.
  8. Serve while hot. Perfect eaten with soy sauce.



authorMarina Mustafa. Author of ten cookbooks.

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