Pan 'Baked' Garlic Lemon Salmon - Salmon #1

Sometimes I can be rather stingy to use the oven. Are you like me too?

I made this using a pan on the stove, giving the fish the “feeling” of being baked. I won’t call it frying, as I used low heat with the lid on, ‘sauna-ing’ the salmon until it is tender and flakes when tested with a fork. The heat is not enough to make it golden, maybe just slightly browned, just like being baked. It tasted juicy and tender, as if it’s baked not fried, and the butter in here is more for flavouring purpose rather for browning. The garlic is soft and fragrant, still with some pungency rather than golden and crispy. Just how I intended it to be.

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Rhubarb Custard Tea Cake - Rhubarb #3

I baked this cake twice. the first time, my custard sank and batter rose to the  top, creating a very funny looking cake that sunk.

The second time, I chilled the custard filling as a whole piece so that I can apply equal pressure to the base batter. The result was way better.

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Rhubarb Lemon Cold Infusion - Rhubarb #2

I made this almost 3 years ago and never got to post it until now with the first rhubarb that I bought in 2010.
That time, I was screaming in my heart when I saw rhubarb in Jaya Grocer for the first time.

This is another recipe that I have been eyeing since I was a teen. My aunt gave me a recipe book and I didn't know what rhubarb was and this drink looked pink. Really no idea what it is or how it tasted like.
When I got my first rhubarbs, this age old recipe was definitely in my list to try.

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Rhubarb Cream Cake - Rhubarb #1

I have been waiting for years that one day I will have enough for a week's posting. LOL.

Rhubarb is sooo expensive here that just 3 pcs of foot long stalks costs me around RM10.
I'm blessed to have an aunt who will now bring back rhubarb for me from Australia, and she just planted some few months back, gleefully telling me she'll harvest them before flying back each time, if there are. So most probably, I'll have more rhubarb recipes in my blog.

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Burnt Bottom Rice Vermicelli with Pork Gravy 焦底米粉 - MFF Sabah #8

I got to know about this noodle from my friend, Soo who came from Tawau.

And I quickly searched for an image to help me understand the noodle. See the picture here. 

Then Soo, described to me how the taste and texture should be.

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