Recipe: Salted Egg Yolk Cornflakes (Using Powder)

Chinese New Year is just around the corner, which means it's time to get productive in the kitchen and whip up some of our favourite CNY snacks.

Making my favourite snack, salted egg yolk cornflakes, is now easier and more convenient than ever. Using salted egg yolk powder, I can skip a few steps and besides I can get the powder easily at the supermarket or online (during CNY, salted eggs can be pretty scarce).   

These took me about 20 minutes in total to make, super easy! Once you start munching on them, it's hard to put the tub down - they're super addictive!

Salted Egg Yolk Cornflakes (Using Powder)

Recipe by Baby Sumo
Preparation time: 2-3 minutes
Cooking time: 15 minutes
Makes 3 tubs

Ingredients
275g cornflakes
150g salted butter
20g curry leaves, washed and removed from stalks
5 cili padi, seeds removed and finely chopped
50g caster sugar
1/2 cup + 2 tbsp salted egg yolk powder (buy here)


1. In a large wok, melt the butter over medium heat. Once melted, add the curry leaves, chopped chillies and sugar and allow to cook, stirring frequently, for about 2 minutes, until sugar has dissolved.

2. Add the salted egg yolk powder and stir well. 

3. Add the cornflakes, and use two spatulas to mix well, ensuring the cornflakes are coated well with the salted egg yolk-butter mixture.

4. Preheat oven to 180°C (no fan). Divide the cornflakes onto two trays and place into preheated oven and bake for 6-10 minutes, until golden brown and crisp. Please keep an eye as you do not want to overbake it.

5. Allow to cool for about 10 minutes, and then place immediately into airtight containers.

This is the brand of salted egg powder that I used. You can buy here.

*****

If you prefer to make this using salted egg yolks, refer to this recipe or YouTube step-by-step tutorial.

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Love Spicy Snacks? 8 Spicy Potato Chips from 7-Eleven Sure to Make You Sweat

Can you handle the heat? Those who “tahan pedas” will definitely enjoy the spicy potato chips range offered by 7-Eleven Malaysia, the largest stand-alone convenience store-chain nationwide.

Let’s not get too ambitious. First, we’ll start-off with Level 1. If you enjoy a little spice, you will love the exclusive Wise Cottage Fries New York Spicy Burger. With a mild spicy taste, you get to enjoy the full flavour this classic smoky grilled snack has to offer.

If Level 1 is a walk in the park for you, at level 2, we recommend the exclusive 7-Eleven Hot & Spicy Potato Chips! This limited-edition snack tastes slightly sweet and tangy with a spicy kick that does not overwhelm its other exquisite flavours.

At Level 3, we have a tie between two close contestants – the 7-Eleven Corn Snack (Hot & Spicy) and the 7-Eleven Wasabi Potato Chips. Both must-try chips deliver a perfect amount of crunch and will definitely work up a sweat. You’re guaranteed to be addicted to this exclusive power pair!

Up for something even spicier? Drumroll, please! The exclusive Herr’s Reaper is a strong crowd-pleaser rated at Level 4. This bag of tear-jerking flavours is sure to keep your brave tastebuds entertained with each crunch.

As far as we know, not many can take on the next terrifying trio. We don’t think you’ll ever make it to this stage, but if you insist, go ahead and burn your tongue with the Corntoz Spicy Buldak, Lay’s Max Ghost Pepper, and Samyang Extreme Buldak Zzaldduk Snack. Rated at Level 5, this freshly-introduced trio is sure to make you chug a chilled cup of Slurpee before you finish any one bag of chips. Once you begin to cry, don’t say we didn’t warn you!

While you’re checking out the spicy snacks at 7-Eleven, make sure you also keep an eye out on the spicy Fresh Food range that includes the 7-Eleven Flamin Mac & Cheese, 7-Eleven Sushi Spicy Salmon Mentai Inari, and 7-Eleven Sushi Wasabi Abalone Inari.

You can now grab these exclusive and new spicy delights at 7-Eleven stores in Peninsular Malaysia! Don’t wait, challenge a few friends to a fiery explosion with the 7-Eleven’s spicy offerings.

For more information on the spicy potato chips range, visit 7-Eleven Malaysia’s official social media pages at 7ElevenMalaysia.

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Mala Lovers: 7 Must-Try Spicy Snacks & Instant Food

If you're a fan of all things spicy, this blog post is dedicated to you! Trustana has brought in a series of bestselling mala/spicy flavoured snacks, condiments and instant food from top Chinese brands to Malaysia, just for you. 

These exclusive products are new to Malaysia and can be found at these retail outlets: 24xpress convenience store, Hwa Thai supermart and Everrise supermarket*.

Here are some of the products which we managed to try:

1.  [Angry Panda] Spicy Sesame Crisps

Super addictive chilli peanut/sesame snack. Crunch, spice... it's got it all. Once you start, you can't stop!

2. [Angry Panda] Spicy and Sour Golden Seafood Self Heating Pot

If you love tom yum goong, you will like this for sure. Sour and spicy, the golden soup, filled with ingredients such as crab sticks, fish balls, and tofu, is addictive and will have you slurping for more.

3. [Angry Panda] 6 Types of Vegetables Vegetarian Self Heating Pot

Perfect for consuming on-the-go.All you need is room temperature water to activate the heating element. This spicy, fragrant and rich hot pot soup comes with a wide variety of vegetables with different textures such as potatoes, lotus roots, bamboo shoots, black fungus, enoki mushrooms and noodles .

4.  [Angry Panda] Happy Elements Vegetarian Self Heating Pot

This delicious spicy hotpot soup is packed with vegetables such as potatoes, mushrooms, lotus root, bamboo shoots and noodles comes with a convenient self-heating packaging. All you need is room temperature water to activate the heating element.

5. [Angry Panda] Spicy and Sour Noodles (Cup)

Mala lovers, this one's for you. Chewy, crunchy, spicy, and sour - all in one bowl. Simply cook for 5 minutes in the cup, and you can enjoy the rich stock made with 24 kinds of spice, along with the puffed soybeans and preserved radish.

 

6. [Angry Panda] Fragrant Spicy Shredded Kelp

This spicy, chewy shredded kelp is a great addition to your meals, such as rice and porridge.

7. [Angry Panda] Spicy Jerky (Mala flavour)

A chewy, jerky snack made with wheat and has a smokey BBQ flavor.

8. Puffed Fried Dough Twist (BBQ flavour)

Although this doesn't fall into the spicy category, this snack is very addictive. Great crunch with a distinctive BBQ flavour. One of our favourites!

*The above products will be available at Everrise from Mid August onwards.

To discover new and unique products, follow Trustana on Instagram.

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How To Make An Easy Oat Snack with 4 ingredients!

Hi everyone! 

Today DJ Dan will show you how to make this easy Whole Oat Crunchies using just 4 ingredients! They only take 20 mins to make and bake too. I hope you will Watch, like and subscribe to show your support to this young man :)

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For the full written recipe, click here.

Hope you enjoy the video! If there are any recipe videos you would like to see on this blog, do leave a comment below and we'll see what we can do!



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Recipe: Asian-style Nachos

Nachos are a great snack for sharing and can be made in under 30 minutes. This weekend, we made  nachos with an Asian twist - for the topping, we used minced pork cooked with kicap manis and light soy sauce. The results - a delicious, sweet and savoury pork topping.

The store-bought tortilla chips are then topped with generous amounts of mozzarella cheese, and placed under a hot grill to melt. Then they are topped with mashed avocado, sour cream and chopped tomatoes, as well as pickled green chillies and pork. An amazing combination of flavours and textures.

Asian-style Nachos

Watch our step-by-step video here (link here):

Asian-style Nachos
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 3-4 as snack


Ingredients
1 pack (170g) tortilla chips
150g minced pork (or chicken)

1 tbsp cooking oil
2 cloves garlic, finely chopped
1/4 cup water
1 tbsp kicap manis
1 tsp light soy sauce
Freshly ground pepper

Salt
1 tbsp olive oil
1 ripe avocado
4-5 cherry tomatoes, chopped
1 tbsp pickled green chilies (or jalapenos)
150g shredded mozzarella

100 - 150g sour cream


1. Cut the avocado into half, remove the stone and scoop out the flesh into a bowl. Roughly mash the flesh with a fork, add olive oil and season with salt and black pepper.

2. In a wok or frying pan, heat the cooking oil. Add the garlic and saute for 1 1/2 minutes, until lightly golden. Add the minced pork and break up using your spatula. Brown all sides, then add water, kicap manis and soy sauce and simmer for about 4-5 minutes, until the mixture is dry. Season with black pepper and scoop into a bowl, leaving any sauce behind. 

3. Arrange tortilla chips in a tray and sprinkle generously with mozzarella cheese. Place it under a hot grill for 2-3 minutes, until cheese has melted. Alternatively, you may use a blowtorch to melt the cheese.

4. To assemble, spoon pork, mashed avocado and sour cream over tortilla chips. Scatter chopped tomatoes and pickled chilli all over and serve immediately.

Click here for recipe for the Scottish-style nachos with haggis and guacamole.
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Skillet x Beta KL: Where Modern European meets Malaysian cuisine

From now until November 2019, Skillet at 163 will be collaborating with Beta KL to present Skillet x Beta, with a special menu featuring new creations and old favourites showcasing the best of both restaurants.

The food, which will be served in Beta KL, is a spectacular combination of modern European and Malaysian cuisine. On the menu, you will find many wonderful local ingredients such as Malaysian caviar, Pahang single origin chocolate and Lawas Highland rice.

Snacks

To start, we had a variety of snacks; the truffle and rojak tart. The Truffle, is made with shitake mushrooms, topped with a sliver of pickled pumpkin and finally scented with truffle oil for the truffle aroma. The Rojak Tart on the other hand features a crisp spring roll tart filled with sengkuang and pineapple tossed in peanut sauce.

We also had the Kuih Loyang, a traditional snack commonly found during the Malaysian festivities. The crunchy biscuit is tinted with charcoal powder and topped with salted egg yolk cream, deep fried curry leaf and shallots, for a delicious sweet and savoury bite.

Appetizers

The Duck Rillettes was one of our favourite appetizers here. The duck leg is marinated in a pongteh marination for 2 days and then cooked sous vide, before the meat is shredded for the dish. Served with gula melaka syrup, starfruit gel, charcoal tuille and is best enjoyed with the crusty onion or sourdough bread.

Not to be missed is the Salmon Marble inspired by the Sarawak umai. Here, homecured Norwegian salmon is marbled with squid ink and served with pickled radish, mascarpone and a tangy fermented pumpkin juice.

We relished the sweet, juicy Tiger Prawn, skewered onto sugarcane and then deep fried with some quinoa. It was served with a spicy turmeric cream inspired by the gulai masak lemak from Negeri Sembilan. The accompanying spicy winged bean salad with budu was delish.

A marriage of French and Malaysian cuisine, the Escargot & Chicken Mille Feuille combines the flavours of otak-otak from Muar and escargot mille feuille. The water chestnuts and potato skin give texture to this dish while the spicy percik sauce gives it a nice flavour boost.

Mains

We love the unique Scallop Risotto, which is made using two types of rice grown in the Highlands of Lawas, Sarawak - Adan (white rice) and Beras Keladi (black rice). The Adan is a fine, small grain and is used for its fluffy and sticky texture. The Beras Keladi, on the other hand, is very rich and emits a sweet pandan flavour when cooked.The rice are cooked with cheese to give it a rich, creamy flavour and then topped with seared scallops and deep fried cordyceps flowers. BabySumoKids favourite mains here.

The Chicken Roulade, which has been cooked sous vide and then seared to finish, was wonderfully moist. Enjoy it with a touch of ginger, coriander and spring onion pesto, chargrilled chives, potato dauphinoise, pickled shallots and chicken jus.

My personal favourite was the tender Lamb Rump, which has been infused with all the bak kut teh goodness. The roasted garlic puree, along with the bak kut teh sauce further enhances the bak kut teh flavours. So good!

A beautiful, luxurious rendetion of the Penang prawn mee, the Lobster Noodle features pasta tossed with honey, butter poached lobster tail and a rich prawn-based sauce. 

Desserts

And then it's time for desserts. And when Executive Chef Raymond Tham makes his appearance, you know there is bound to be some dessert magic.

BabySumoKids were enthralled and captivated by the Signature Texture of Chocolate (Summer 2019 edition). Liquid nitrogen brings this chocolate dessert to life, and one of the kids were asked to pop it open using the mini hammer. As the name suggests, the dessert showcases different types and texture of chocolate, cocoa soil, and lavender popcorn along with a Thai milk tea sauce.

Specially created for the Mid-Autumn Festival is the Edible Lantern. Perfect for coffee lovers, indulge in the intense coffee mousse, coffee soil, chocolate flowers and tuile wafer.

Pretty in pink, the Strawberry Parfait comes with a rhubarb and ginger compote, white chocolate and pistachio crumb. Light and delicate.

Durian lovers, this one's for you. Featuring the king of fruits, the Musang king durian parfait with pandan cream, peanut croquant, Semai 72% chocolate from Pahang and edible gold paper was rich and creamy - every mouthful a delight. What an indulgent way to end the meal!

Petit fours - Smoked lemon praline and Coconut cookie with coconut cream and jackfruit

Mocktails

Oriental - apple vinegar, jujube, cinnamon, orange

Virgin Bird - pineapple, all-spiced, bitter orange cordial, CO2

Planter Mix (watermelon, rosemary, elderflower, ambra) and Asian Martini (earl grey, Asian cordial, lavender)

You can choose to have a 3-course meal at RM128 or a 7-course degustation menu at RM350. There is also a Lunch Menu, with prices starting from RM18 for a main course.

Pork-free.

Opening times: Lunch 12pm-3pm; Dinner 6pm-11pm. Bar open from 5pm-1am.

Location: BETA Restobar, East Wing, 163 Fraser Place, 10 Jalan Perak, 50450 Kuala Lumpur, Malaysia. (Parking: 1st hour RM4, every subsequent hour RM3).

Tel: 03-2181 2990

Website: https://www.facebook.com/betakualalumpur/

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Famous Putu Piring Melaka (Jalan Tengkera)

This trip to Melaka, we introduced putu piring to BabySumoKids. Putu piring is made from rice flour with a gula melaka filling, steamed and then coated in freshly grated coconut.One of the most famous places selling this delicacy in Melaka is called Putu Piring Melaka, located on Jalan Tengkera.

We arrived just after 6pm, so there was no queue at all. There is no signboard outside the shop but they have a small banner inside with the stall's name, opening times and price clearly stated. It's located next to a Sports Toto shop.  A friendly couple operate this stall; the wife steaming the putu piring while the husband does the packing.

We got five pieces of the putu piring, and after we took our first bite, we wished that we had gotten more! During this trip, we tried a couple of places which sold putu piring and the ones here from Putu Piring Melaka certainly trumps the rest.

Eaten hot, it was soft, feathery light in texture with a delicious combination of sweet-salty flavours (sweetness from the gula melaka and saltiness from the freshly grated coconut). So so good!

Operating hours: 6pm to 10pm daily. Closed on Sundays.

Price: RM1.20 each.

Location: Putu Piring Melaka, 252, Jalan Tengkera, 75200 Malacca City (limited street parking available).

Tel: 06-282 1505

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De.Wan 1958 by Chef Wan, The LINC KL

Savour the best of Malaysian cuisine at the one of newest restaurants in town by Malaysia's most loved award-winning celebrity chef, De.Wan 1958 by Chef Wan. Here, Chef Wan aims to share his passion for Malaysian food and enable guests to experience authentic Malay cuisine through his recipes.

Located in The LINC KL, the restaurant features a main dining area, four private rooms and a state-of-the-art event space with projection mapping, spreading over 13,000 sq feet of space in this lifestyle mall. Decked in resplendent colours from a tropical palette, the interior is rich, opulent and vibrant, mirroring Chef Wan's cheery and gregarious personality.

The kitchen is led by Chef Wan himself, and features many of his famous recipes from his cookbooks. We were here recently to sample their a la carte menu, which is available daily at lunch and dinner time. Once the Ramadan period is over, there will also be a Tea Time Menu served from 2.30pm to 6pm daily, featuring Chef Wan's famous Nyonya Laksa and Mee Rebus. The portions here are designed for sharing, so it is best to order a variety of appetizers, salads and mains.

To start, we highly recommend the Cucur Udang (RM25), prawn fritters deep fried to crispy, golden perfection. Wonderfully crunchy, with large fresh tiger prawns, beansprouts and chives, served with a delicious thick peanut sauce. Without a doubt, the most impressive, best tasting cucur udang we've tried.

Delicious, complimentary rempeyek cracker 

The kids loved the Chicken Satay (RM30), which featured tender chunks of chicken, well-marinated in local spices, skewered and charcoal grilled for a lovely smoky finish.

From the salad selection, we tried the Urap Nangka & Tempe (RM24), made with young jackfruit pieces, tempe, beancurd, long beans and fresh pineapple and tossed in Chef Wan's special "secret recipe" sauce. Unfortunately the Kerabu Pucuk Paku with Kerang was not available during our visit, but I would love to try this on my next visit.

The Sup Ekor (RM33) is perfect for those who like to start their meal with something warm and comforting. The flavours are robust, with every mouthful tinged with local spices. The Australian oxtail is simmered until tender and falling off the bone.

Excellent thirst quenchers - Mint Lychee Soda, Fruity Sangria and Rosey Bandung.

For mains, we shared the Ayam Kuah Kacang (RM32), Gulai Lemak Udang Nenas Nyonya Style (RM68) and Sambal Sotong Petai (RM38). To go with your mains, you can enjoy unlimited servings of rice; choose from fluffy white rice, nasi telur Terengganu or nasi kunyit. All the sauces were so good, which made me want to tambah nasi and eat more rice than I should.

Ayam Kuah Kacang, chicken pieces in a rich creamy peanut sauce.

Gulai Lemak Udang Nenas Nyonya Style - our personal favorite, fresh tiger prawns slow cooked in creamy coconut milk, yellow turmeric and fresh pineapple cubes. The thick, rich sauce was a mix of sweet and savoury flavours, so appetizing! It's not too spicy as well, so the kids enjoyed this thoroughly.

Sambal Sotong Petai - spicy and pungent, fresh squid is cooked with Chef Wan's special sambal chilli paste with petai.

We also had a couple of their Bakar-Bakar items, the Jumbo Sotong (RM32) and Ikan Jenahak (RM88), a whole fish charcoal grilled over hot embers and served with a few of Chef Wan's specially made dipping sauces. We loved the fish, simply grilled to showcase its natural sweetness and freshness of the produce.

For dessert, don't miss the Bubur Som Som (RM16), a soft rice flour pudding topped with creamy coconut milk and cinnamon-infused palm sugar syrup. A beautiful combination of sweet and salty flavours. For durian lovers, try the Bubur Pulut Hitam (RM14), black glutinous rice topped with fresh coconut milk and durian ice cream by Forty Licks.

The interior is seriously gorgeous!

Reservations highly recommended.


Check out the murals, art installations and nature around The LINC KL after your meal.


Pork-free.

Opening times: 11am to 10pm daily.

Location: De.Wan 1958 by Chef Wan, The LINC KL, Lot 2 – 2, Level 2, No.360, Jalan Tun Razak
50900 Kuala Lumpur, Malaysia. (Parking RM5 for first 2 hours, RM5 per entry after 6pm on weekdays or RM6 per entry on weekends and PH)

Tel:  010-207 0383

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