Precious Pearl Makan Haven

Wah seh, nice weather for trick or treat tonight. But no, that's not the reason why I do not have updates. :P I got a test today so beri bz studying. :-) Wish me luck. Check back for month of November!

I got this idea from Bengawan Solo. They have this kueh, Sago Melaka. Well, I added grated coconut and came up with this. I did a tri colour and a duo colour. My most recent "adventure" in the kitchen. :P

Erm, ho kua boh ho jiak. *blushing* The coconut part a bit weird. Anyways, I am going to try it again some time and hopefully can get better results then.

I forgot to which gathering I brought this kueh lapis to. hee hee...... Anyways, I usually make this kueh with tri colours but thought, ahhh....maybe just do 2 colours lah hor. I love this kueh very much, especially from Bengawan Solo. Come to think of it, my favourite kueh.

to showcase my kueh ambon???? *blushing* My sister's favourite kueh. And it seems to go well with friends too. Luckily, got one kind soul cart the mold, all the way from Sg also. Xie xie............

I learnt this from my good M'sian friend. Never had it in Sg till I live here. The black soya sauce gotta be the thick kind. Rare find here in Toronto tho'. So, the soya sauce beri precious. Gotta freeze it. No lah, kidding lah......the freezing part. Actually, I've only got one bottle left in the fridge. If runs out, I will go to my friends' house to eat lor. :P

I've done this a number of times now but "wu tang si" (sometimes) good, "wu tang si" no good. Not mood swings ah but the chef's "ka chew" (hand-leg) not consistent. I gotta master the pastry!!!! argh~~~~~~