You must love her

The author of this guest post today needed no introduction. In fact, some of you might have known her longer than I do. She is a talented food blogger, a good friend and for sure a rare find. You must love her. She is Wendy of Table For Two Or More. I have been her ardent reader ever since I entered into the food blogging community. When I am out of idea what to cook or bake, her blog is one that I will go to, to draw inspiration. 


Oh, I have met Wendy in person and she is as bubbly as she sounded on her blog. I am looking forward to meet her and other Bloggers from the Northern States in Malaysia again soon. So far, I have enjoyed every food bloggers gathering or individual meet up. What can be more fun than meeting with warm and friendly people with plenty of yummilicious home cooked food and bakes to share? 

Coming back to Wendy, I admire her for being very adventurous with food ingredients and her knowledge about them. You have to be knowledgeable to use them to create your own recipes and that is what she does often. Most of all, I admire her generosity in sharing valuable tips in cooking and baking with us. It was great knowing her and it is wonderful to have her footprint on my blog today.

Let us now enjoy yet another great recipe from her. Don't blink your eyes.  Hey Wendy, how did you know brussels sprouts is my Quay Lo's favorite? Do you have sixth sense? LOL!

********

There's one thing I know about Quay Po that I am very sure none of you knew. Do you want to know what is that?

Veron.... I'm going to burst your bubble!

........................ *drumroll*

Ta-dah! Quay Po's mom is also from Kampar. Same as me. Grew up drinking the same water source from the hills. Ahh... feels good to know that.

The world is small. During my first meet up with QP, we chatted as she sent me back home to PJ after a smokey BBQ at Reese's. And we are both glad that we had that bit in common. It's always heart warming to know someone came from the same place as I did. First time meeting her and we yakked and yakked all the way until I reached.

Ok now, back to the blog post..

Last year, I tried making this, but it wasn’t nice. I didn’t read the details and cooked it over high heat and it smelled awful. How awful, hmmm…. Sulphurous? Like… bad vegetables almost rotting?

When I got my hands on the beautiful green balls again, I reread the whole thing carefully. It should be cooked over medium heat, but then the stoves we have here seem to be hotter than those in Western countries. And I learnt that brussel sprouts should never be overcooked, if not, it’ll be smeeeeeeeeeeellly

So, I cooked this over medium low heat this time and boy! These were good. The lower heat retained the fresh taste of butter. I also changed the apple cider vinegar to lemon juice as I find the vinegar to smell rather offensive in this dish. I also added sugar to the hazelnuts to add another dimension of taste to this cooked salad. Crispy, sweet, crunchy, buttery with a light hint of saltiness… delicious!

This recipe is pretty easy to do, just there are some details that one needs to take note. This amount serves 2 as a side dish, but I can just finish this up all by myself.

Brussels Sprouts Chiffonade with Hazelnuts

Recipe source: WendyinKK

Idea derived from : The Family Kitchen

150gm Brussels sprouts

½ Tbsp butter

¼ tsp salt

10 hazelnuts or more, chopped

½ Tbsp butter

½ tsp sugar

1 tsp lemon/lime juice

1. Wash and trim brussel sprouts. Cut into half lengthwise and slice thinly to create chiffonade.

2. In a cold pan, on medium heat put in butter. When butter starts to melt, turn heat to low. (don’t wait for fully melted).

3. Put in brussel sprouts chiffonade and spread it around. Do not toss them. Just leave it there for 1 minute. After that, lightly toss it and cook until slightly wilted. Put in salt and toss it. Taste to see if it’s salty enough and to check its doneness. Should be crispy but cooked. If it taste sulphurous, it’s overcooked. Place cooked brussel sprouts into a serving plate.

4. In the same pan, put in butter and chopped hazelnuts.

5. On low heat, sauté hazelnuts until they are very very slightly golden (you will notice it is no longer as white but turns to a cream colour). Put in sugar and cook until the sugar melts.

6. Pour hazelnuts and all that is in the pan over brussel sprouts.

7. Pour lemon/lime juice over just before serving.

A guest post from Elisabeth of Food and Thrift

Elisabeth, my dear friend, whom I have not met in person, but have been friends with since I started blogging in mid 2010 is doing a guest post for me today. It is a great feeling to have a friend's presence in my blog. She is one of the first to leave a comment on my blog and be a follower. That means a lot to me and I will always be grateful for her frequent visits and leaving encouraging words on my posts. Elisabeth is a great friend and I will not trade her for all the Bling Bling in the world. To me, friendships and readerships are keeping Quay Po Cooks around. She is definitely is one of my friends cum readers who is instrumental in keeping this blog alive and kicking.


Here is one of my favorite cakes From Elisabeth of Food and Thrift. Enjoy!
 

I am honored to be guest posting for my dear friend... Veronica, of Quay Po Cooks food blog...which is a very diverse kind of a blog that you would want to see. It always starts with Veronica's stories from friends she has met, or of a fabulous restaurant and talented chef review, or her lessons with the famous chef's, making delicious cakes. She always speaks highly of everyone, has an abundance love for her family. A very lovely, and talented person. The "Lucy" version, is a little hard for me to get, because I don't think she messes things up, or get into trouble with her sweet Western husband...that would have to say..."Lucy, dju got some splaining to do!"...on the contrary, he puts Veronica on the "pedestal"...even when she gets her Lucy "moments"

 

At any rate, I honestly think she has a darn good sense, and always has everything in their proper order. I met Veronica, shortly after I started my blog, a few months later... and has kept in touch, since than. She always mentions how much I helped her with advice, which I appreciate so much but honestly, we all need advice, and occasional help from friends. That's what friends are for...( a line from a song, which I can't remember right now)

 Thank you Veronica, for giving me the opportunity, to guest post...while  you are vacationing in beautiful California, USA!

New York Cheesecake

adapted from : Joy of Baking

Crust:

 

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Topping:

1 cup (240 ml) sour cream (not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar. 

Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet. 

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.

Method:Grease, or spray with Pam, a 9 inch (23 cm) springform pan.  Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust:

In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.  Cover and refrigerate while you make the filling.

For Filling:

In bowl of your electric mixer place the cream cheese, sugar, and flour.  Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.  Remove the crust from the refrigerator and pour in the filling.  Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.  Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.  Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan

to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating.  This cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces.

Makes one - 9 inch (23 cm) cheesecake.

Pasta Kerabu by Frozen Wings

The first friend that I approach to do a guest post for me was Lena of Frozen Wings. I am very grateful that she agreed to do this for me while I take a vacation back in USA to visit with our family there. For those who has not visited Lena's blog yet, you don't know what you have missed. There are so many yummy food photos and wonderful recipes, some are original and only Lena can come up with. For those who are a regular readers of her blog, I don't think I need to do much introduction, do I? Like me, you would have subscribed to her posts so that you will not even miss one.

Here is a guest post from Lena of Frozen Wings and after reading it, see if you can resist to not check her out.

 

**********

Hi, a happy day to all! I guess most of you are already aware that quay po is away on vacation and yet you guys are dropping by to read, so many thanks! I'm Lena and I blog at frozen wings. Just like many of you here, I'm also a keen  reader of quay po cooks but she knows that i'm always late to her blog and will try to catch up with her posts whenever i can. I enjoy reading her stories, see what she has been cooking and always feasting my eyes looking at all the beautiful food photos and of course it brings nourishment to my eyes too looking at those so called 'eye candies'! Arhahahaha! Quay po, thanks very much for inviting me to do a guest post for you.

When i first received the invitation from quay po , i was excited but on the other hand, i was feeling a little nervous too cos then i had to figure out what to cook..well, i think it's pretty normal to be at that state when you're cooking for someone's blog and not our own. At that time, i was actually had in mind of making Bee Hoon Kerabu ( Rice Vermicelli Salad) at my own blog so i thought maybe i can save that for later and make a Pasta Kerabu for the guest post. Kerabu is a mixture of vegetables in Malay language, i myself would also consider it as a salad and the use of ingredients in kerabu dishes are mainly favoured by the malays and also chinese such as lemongrass, shallots, torch gingerbud, lime juice to name a few. There is no heavy cooking required in this dish. After cooking the pasta, the rest is just mixing it in into the pasta..err..unless you think cooking the pasta is heavy job, then you can forget about making this dish. haha! No doubt the bee hoon  kerabu is more popular and common compared to a pasta kerabu, i thought i just want to make a little twist to the traditional ones just like some may like a fried spaghetti or a tom yum pasta. You can always use bee hoon if you do not prefer pasta.

By the way, i just received a text message from Quay Po saying that she may need to extend her vacation in the states, she's having a wonderful time in her cowgirl outfit riding horses and catching butterflies in the park with her quay lo and may need me to blogsit here for a little while..believe me? no? Have a good week, everyone!

This one is with sambal, the one at the back is without.

Recipe

Ingredients

150gms angel hair pasta

chicken breast meat 180gm or more, steamed and shredded ( reserve the stock)

2 torchginger bud, sliced thinly

4 pieces kaffir lime leaves, thinly sliced

7 onions, sliced

1 stem lemongrass, white parts only

1 small bunch of mint leaves

8-9 tbsp calamansi lime juice

1.5 tbsp fish sauce

hot chilli paste /sambal belachan/ chilli flakes - optional

Method:

1. Cook the angel pasta according to the packet instructions, drain and set aside.  I cooked mine for about 3-4 minutes.

2. In a large mixing bowl, combine the pasta with the rest of the ingredients and taste. You may want to add in more lime juice

if you prefer it to a little more sour and or additional fish sauce. If it's a little dry, you can add in the stock from the steamed chicken.

You can also save some sliced torch gingerbud, lemongrass and some onione for top garnishing.   

A guest post from Alan of Travellingfoodies

When I first started blogging two years ago, I only had a point and shoot camera. I did know anything about photography and how to take good food photos. Alan's blog, Travellingfoodies inspired me to learn to take good photos. You will understand why I said that when you read on and see those fabulous photos of the dessert taken by Alan for this guest post. I feel so honored that he agreed to do this for me. I can assure you will not only be bewitched by his photos but also by his style of writing. I always wish I could write like him and my photos will attain the same standard someday. Whenever I visits his blog, I will always learn something new on dessert and pastry making from him. If you did not get enough from this post from Alan, hop over to his blog and I am sure you will enjoy your time there. If you love baking, I am confident that you will be back there again for more valuable tips from him. Now don't blink your eyes for the fabulous dessert he shared here with us today. (drrrrummmm rrrroll)

**************

This is a guest post at Veronica's blog "Quay Po Cooks" whom I got to know through the numerous Aspiring Bakers bakealongs. From a fellow blogger to a friend, this lady beams with so much postive aura and sunshine, it is infectious! I love reading her blog, where every recipe entails a story, heartwarming tales of her family and friends which often reminded us of our very own. Through the lines, she shares with us her moments of euphoria and sorrow, causing one to can't help but let out a giggle or shed a tear as we read along. Her words are often simple, yet enriched with much sincerity. In short, this woman writes from her heart. When Veronica invited me to do a guest post on her blog, I knew I couldn't say no. In fact, it would be such an honour, as a repayment in kind, for the very many wonderful reads. Thank you for letting us in your life. :)


I asked Veronica if she had any preference for the recipe and she indicated that she'd hoping for something sweet, since pastry is my forte. I am flattered but surely sweetness cannot be the only dimension presented, especially for a woman who has led such a colorful life, After much deliberation, I'd decided to share with all of you a recipe which I feel aptly encapsulates the essence of all that Veronica's been through. Oh yes, if you have gone through her blog like I did, you would know that this woman has gone through quite a bit over the years. Read on and you would know why...

A Guest post for Ping's Pickings

When Ping of Ping's Pickings asked if I would do a guest post for her because she needed to return to her hometown to take care of some important matters, I did not even have to think but told her that I would. I was glad she thought of me and I am happy to help out in whatever way I can. This is what friends are for, right? So I did a guest post for her and it was published on her blog yesterday. If you are interested to make some macaroons (two 'Os') not macarons, do hop over to her blog to get the recipe. It is a fantastic recipe and yielded very tasty macaroons. At least that was what my Quay Lo's expression told me when he took the first bite. Another strong evidence that they must be good is, when I woke up the next morning, they were all gone! LOL!

Please click on the photo to go to the Guest Post at Ping's Pickings