Saturday, November 1, 2014

Recipe: Honey-Mustard Glazed Pork Ribs in Oven and Broiler (Bobby Flay)

Hi everyone! We're finally at my favorite month of the year :) And for the whole month of November, we will be cooking along to Bobby Flay's recipes. Sadly, this would also be our last "Cook Like a Star" event, so do join us!

Bobby Flay is a well-known American celebrity chef, and restaurateur. He is also the resident grill master for Food Network. After browsing through his recipes, I came to a few conclusions - 1. Bobby Flay likes cooking on the grill, 2. he loves chilli (Fresno, ancho chile powder, habanero, Thai birds eye chili, jalapeno, poblano.... he loves them all) and 3. his recipes in general have a long list of ingredients.

Sweet and sticky honey-mustard glazed pork ribs

Although my kids can take moderately spicy food, most of his spicy recipes sound a bit too hot for them. Hence the first recipe I chose to try is his honey-mustard glazed pork ribs - it has received good ratings on the website, doesn't contain chilli (want my kids to be able to enjoy whatever I'm making) and it has a relatively short ingredients list.

And boy, we sure enjoyed this! The ribs does not require any pre-marination, so just pop it in the oven with the soy sauce, water and ginger mixture and cook on high for 1 1/2 hours until the meat is falling off the bone. Then glaze and place under the grill for several minutes until crusty. I really loved the glaze, sweet and sticky, super appetizing and delicious. Am definitely using this glaze next time I cook grilled ribs or even chicken. Overall, super easy and super delicious!

 Sure is finger-licking good.

Honey-Mustard Glazed Pork Ribs in Oven and Broiler
Recipe by Baby Sumo, adapted from Bobby Flay
Preparation time: 5 minutes
Cooking time: 1 3/4 hours
Serves 6

For the honey-mustard glaze:
1/2 cup apple cider vinegar
2 tablespoons soft brown sugar
1/3 cup honey
3 heaping tablespoons Dijon mustard
1/8 tsp sea salt
Freshly ground black pepper

For the ribs:
20 pork ribs, about 3 kg
1 cup light soy sauce
4 cups water
2 to 3-inch piece ginger, skin-on and sliced thinly

For the honey-mustard glaze:
1. In a small saucepan, combine the vinegar and brown sugar over high heat and
cook, stirring occasionally, until the sugar is completely dissolved and
mixture reduces slightly, about 5 minutes.

2. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.

For the ribs:
1. Preheat the oven to 250°C/500°F. (I used the no-fan setting)

2. In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil.

3. Arrange ribs in a roasting pan (I used one with a lid) and pour the mixture (from Step 2) onto the ribs. Wrap the pan with foil or cover with the lid and roast until the ribs are tender, about 1 1/4 - 1 1/2 hours.

4. Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler/top grill in your oven (high heat) and let heat for 3 to 5 minutes. Brush the ribs all over with the glaze, and broil until golden brown and a crust has formed about 7-8 minutes. Do keep an eye to avoid the ribs from burning. Brush with remaining glaze and serve.

Note: It will be best if you can get baby back ribs or St Louis style ribs for this recipe, however since I could not get those from the wet market, I just used spare ribs.


I am submitting this to the "Cook Like Bobby Flay" event which I am co-hosting with Zoe of Bake for Happy Kids and Grace of Life Can Be Simple. To join, simply cook or bake any recipe from any Bobby Flay websites or cookbooks for the whole month of November 2014.

Your post must be a current post i.e. posted in November 2014 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Grace of Life Can Be Simple and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:

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Thursday, October 30, 2014

Frozen Banana Ghost Pops + Happy Halloween!

Last weekend, I was browsing through my Instagram feed and came across BBC Good Food's frozen banana ghosts photo. Since we have bananas in the house, I thought it would be fun to make these Halloween treats with/for my kids. 

Mummy (M): Baby C, let's make some Halloween ghosts.
C: Ghosts? Will it be very scary?
M: You be the judge later.

After making the ghosts....
C: Mummy, I thought Halloween is supposed to be scary... but these ghosts are so cute! And they're so YUMMY too!

Regardless of whether your kids find it scary or not, these frozen banana ghost pops are really easy and fun to make. All you need is 5 ingredients, followed by melting the chocolate and coating the bananas with the chocolate and coconut. And you'll have some really delicious treats for Halloween... or any day of the year if your kids love them! One way of adding fruit into your kid's diet. Spookily enough, it does taste like creamy banana ice cream.

Happy Halloween to all - enjoy dressing up and have a spook-tacular time!

Any guesses to what this is - looks like scary fingers right!

Halloween Frozen Banana Ghost Pops
Recipe by Baby Sumo, adapted from BBC Good Food
Preparation time: 10 minutes
Makes 8 ghosts

150g bar white chocolate, broken into small chunks
2 tbsp whipping cream
4 medium-large, ripe bananas
1/2 cup desiccated coconut (you won’t use it all)
A handful dark chocolate chips

1. Place chocolate in a small bowl and gently melt the chocolate either in the microwave (in short bursts on high) or over a pan of simmering water (make sure the bowl isn’t touching the water). If you find that the chocolate is a bit thick, then add some whipping cream to a liquid consistency.

2. Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.

3. Spread the coconut out in a shallow bowl or plate. Using a pastry brush, coat each banana in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.

Let's try to make them as scary-looking as we can!

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Wednesday, October 29, 2014

Wordless Wednesday: Fairy Cakes

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Monday, October 27, 2014

Nyonya lunch @ Limapulo: Baba Can Cook, Jalan Doraisamy, Kuala Lumpur

Do you like Nyonya food? A good place to get delicious, affordable Nyonya food is at Limapulo. It is located on the Asian Heritage Row at Jalan Doraisamy (adjacent to Sheraton Imperial KL Hotel).

Lunching at Limapulo

The restaurant was packed with customers, just 15 minutes after opening time. Seems that on some days, you even have to queue to get in. Uncle John (also affectionately known as Baba), one of the owners of the place can often be found at the front of the restaurant welcoming the customers.

You can either order from their set lunch menu (available from 12 to 3pm) or their a la carte menu. We chose from the set lunch menu, which was reasonably priced, at RM9.90 each - amongst the items you can choose from are nyonya laksa (Mon/Wed/Fri only), nyonya fried mee/mee hoon/rice, pongteh chicken,and gerang asam fish (pari).

Authentic mee siam + Peranakan Ale

We ordered the mee siam (a special on Tue & Thurs) which was served with a spicy nutty sauce (apparently it's not authentic if it's served without it) as well as the tamarind chicken and ayam berempah. The latter two comes with rice, fried omelette and a side of vegetables. They were all very tasty, but out of the three, I loved the ayam berempah the most. The sauce was thick, creamy, spicy and very appetizing. We were told that the tangy tamarind chicken is made without any oil at all, definitely great for those wanting a healthy option for lunch.

Since we were here on a Thursday, we didn't get to try the nyonya laksa. I am definitely going to return for that.

Ayam berempah.. my fav!

Tamarind chicken

Some other side dishes that we tried - mangga patchree (a sweet-sour poached mango curry with turmeric).

Pai tee (RM2 each) - hot from the fryer... crispy with a delicious filling 

Mystery Green, an appetizing made with the by-product from the Mangga Patchree. We also tried the Peranakan ale (RM4.50), nice and gingery, great for my cough.

My boy loved this classic dessert, sago gula melaka (RM3.50). Richness + sweetness level is just perfect.

Thanks Eunice for the lovely cakes from Yut Kee :) as well as your company during lunch. xoxo


Opening times: Monday to Saturday 12pm - 3pm; 6pm - 10pm.

Service: Good.

Price: Total bill RM54.10.

Location: Limapulo, 26 Jalan Doraisamy, 53000 Kuala Lumpur. (near Sheraton Imperial KL/Heritage House)

Tel: 03-2698 3268


GPS Coordinates: 3.158284, 101.699541

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Saturday, October 25, 2014

Recipe: Mee suah 麵線 noodle soup with prawns, chicken and tofu

We have been getting quite a lot of rain here in KL and the rainy weather is definitely making me crave for hot soupy noodles. A delicious noodle dish that we like is mee suah 麵線 in a chicken or ikan bilis (dried anchovies) broth.

Mee suah noodle soup

This is a dish I have been eating since I was a little girl. We have it when we want a simple and quick meal. Also, when I'm feeling under the weather, my mum always makes this for me - it is comfort in a bowl.

Now, my kids also often request this- their favorite version consists of prawns, sliced chicken, tofu and choy sum. Tasty, nutritious and best of all, this is something you can whip up in under 30 minutes.

Most Chinese mums (or dads) would have cooked this for their family at some point in their life

The brand of mee suah that I buy is in a red packaging from a company called Chin Peng Mee Factory with two dragons on the front. For some reason, most mee suah comes in red packaging (perhaps to signify prosperity). Mee suah noodles cook very quickly, so do not overcook or else you will end up with a mushy lump.

Mee suah 麵線 (flour vermicelli noodles) with prawns, chicken and tofu
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 20-22 minutes
Serves 4

4 pc flour vermicelli noodle (mee suah 麵線)
600-700ml ikan bilis stock
1 tbsp cooking oil
2 cloves garlic, finely chopped
200g choy sum, washed and cut into 2 inch lengths
A handful spring onions, cut into 1.5 inch lengths
20 king prawns, peeled and deveined with tails intact
100g chicken breast, sliced thinly (or pork)
1 tofu, cubed
6 shitake or Chinese mushrooms, rehydrated and sliced thinly
Salt, to season

To serve - Condiment
6-8 cloves garlic, finely chopped
4-5 cili padi, deseeded and chopped
Soy sauce

1. To make the ikan bilis stock, simply add about 1 large handful of ikan bilis (rinsed) with 700ml water and simmer on medium heat for about 10 minutes. Strain away ikan bilis and discard.

2. In a wok or large saucepan, heat the oil over medium high heat. Add the garlic, and cook for 2 minutes, until lightly browned. Then, add the mushroom and stir fry for about 1 minute, then add the ikan bilis stock (or chicken stock) and bring to the boil.

3. Add the chicken and cook for about 2-3 minutes, until it is cooked through. Then, add the mee suah noodles and cook for about 2 minutes (depending on which noodle you use) and quickly add in the king prawns, tofu and choy sum and cook for a further 1 minute, until the prawn are cooked. Finally, taste and season with salt as required, and just before serving, add in the spring onions and cook for about 10-15 seconds. Divide into bowls and serve with a condiment of garlic, chilli and soy sauce.

Note: You can also use chicken stock instead of ikan bilis. See here for a light chicken stock recipe.

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Indian Food @ Nazma Tandoori, Aberdeen, Scotland

Nazma Tandoori is one of the Indian restaurants in Aberdeen that we used to frequent while we were still dating. During our last vacation in Scotland, we took the kids here for a family meal and to satisfy our craving for British-Indian curries. 

Having won the British Curry Awards for four consecutive years, it is often touted as the best curry house in Aberdeen.  In their menu, you can see testimonials from many famous people who have dined here.

They have a pretty extensive menu here, ranging from mild to spicy curries, various types of naans, rice, and side dishes. To start, we always have the crispy pappadoms with comes with 4 different condiments (raw onions, tomatoes, mango chutney, yogurt)... kids liked it too.

Modern interior

We decided to go for the milder curries - we ordered the lamb rogan josh (our fav!) as well as the murgh tikka makhani (butter chicken) as well as a peshwari naan and paratha. Since British Indian curries are quite rich, these were more than enough to feed our family of 4.

The lamb rogan josh, a Nazma classic was rich and creamy with lots of tomatoes. Love the curry sauce which we mopped up with the naan. (If you would like to try making it at home, here's a recipe for it)

Lamb rogan josh

State as one of the chef's special, the murgh tikka makhani was rich and creamy but the sauce was a tad too sweet for me - the chicken is lightly marinated and roasted in a tandoor and then served with a spiced, buttery sauce. I would like to recreate a butter chicken dish at home, do leave me a comment below with a good recipe if you know of any. Thanks :)

Naan and paratha

We also ordered a side of aloo gobi aka cauliflower and potatoes. This was nicely spiced, definitely enjoyed eating this.

After our Indian meal, we dropped by Duthie Park again with the kids :)

One of the Wild Dolphins that we found during our stay - Yellow Dolphmarine. Dusk by the River Dee 

Verdict: Certainly one of the best places for Indian curries in Aberdeen. A bit pricey but nice ambiance and good service.

Price: Total bill £51.30, including 4 drinks.

Location: Nazma Tandoori, 62 Bridge St, Aberdeen, AB11 6JN, Scotland, United Kingdom.

Tel: +44 1224 211296

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Wednesday, October 22, 2014

Win a 3D2N trip to Macau Blogging Contest!

I am in the midst of planning our vacation for next year and one of the places I would love to visit is the beautiful and vibrant Macau. 

Throwback to our lovely Scotland trip - we really loved chillaxing at the gorgeous Balmedie Beach. And I just read that Macau has a really unique natural beach, famous for its black sand. Would definitely love to go there someday :)

Macau is located on the western bank of the Pearl River Delta in southern Guangdong Province, China.In the mid 16th century, the Portuguese arrived and settled in Macau, hence the city's architecture, art, religion, traditions, food and community reflect the integration of Chinese, Western and Portuguese cultures.

Macau is easily accessible from Malaysia - you can fly direct from Kuala Lumpur to Macau, with up to 17 flights weekly to choose from. Malaysians also do not need to obtain a visa when visiting Macau.

Photo credit: Wikipedia - Mimihitam

There is just so much to see, do and experience in Macau..... here are a few reasons why we would love to visit Macau!

1. The sights
In 2005, the Historic Centre of Macau was listed on the UNESCO World Heritage List as a result of its unique historical and cultural landscape. The historic district comprises of over 20 ancient monuments and urban squares such as Ruins of St. Paul's, Senado Square, St. Dominic's Church and Guia Fortress. There are also a heap of museums to visit to gain more knowledge and insight into the history of this city.

The statue of Goddess of kun lam (Goddess of Mercy) located on the outer Harbour is another popular attraction in Macau. It is 20 metres tall and made of special bronze with a dome-shaped lotus base.

2. The Food
During our travels, we love trying the cuisine a city has to offer. In Macau, one can find Macanese cuisine with over 450 years of history, is a special combination of Portuguese and Chinese cuisine, with ingredients and seasonings assembled from Europe, Africa and South East Asia. A few signature items include Galinha à Africana' (African chicken), minchi and Macanese Chilli Shrimps. Not to be missed are local snacks such as Portuguese egg tarts, pork chop bun and ginger milk. You can also find high-quality Chinese and International cuisine here - sounds like a real foodie heaven to me!

3. Exciting Events &Festivals
Macau has a wide selection of events and entertainment all-year-round. The biggest event of the year is the Macau Grand Prix in November, and other popular annual events include the Macau Arts Festival in March, Macau Lotus Flower Festival in June, Macau International Fireworks Display Contest in September and Macau Food Festival in November.

4. Shopping
There are shops to suit every budget, from designer, top-of-the-range items which you can find at Wynn Esplanade, Shoppes Grand Canal, Shoppes at Four Seasons, Shoppes Cotai Central, The Boulevard in City of Dreams, One Central Macau and Galaxy Macau to bargains and knick knacks at Taipa Flea Market. Rua de Tercena near St. Paul's is the place to go to find art, antique items and pottery.

5. Fun for all / Entertainment
When in Macau, you can catch various spectacular shows including the extravagant production "The House of Dancing Water" by Franco Dragone - a brilliant water-based show which showcases the Asian culture on stage. Macau is also a family-friendly destination - I know my kids will absolutely love to visit the Macau Science Centre for some educational fun.

There are also two beaches in Macau - Cheoc Van Beach and Hác-Sá Beach – located in the idyllic southern and eastern part of Coloane Island, for some outdoor fun. The latter, which translates as "Black Sand Bay" is Macau's largest natural beach and is famous for its black sand.

And now, you have the chance to win a 3D2N trip to Macau, thanks to a blogging contest hosted by the Macau Government Tourist Office (MGTO). To enter the contest, simply follow these 3 steps:

1. Write up a blog post with the title – Dream Trip to Macau.

2. Blog about three most amazing things that makes you want to visit Macau and why you think you should be sent for this awesome opportunity.

3. Drop your blog post’s URL to the comment section of Nuffnang’s Official Blog Post by 23rd November 2014 (Sunday) 11:59PM.

Visit Nuffnang’s Official Blog Post for detailed information regarding the contest.

For more info about Macau, please visit their official website or their Facebook page.

Good luck in the contest!

Photo credit: Macau Government Tourist Office official website, unless stated otherwise.

*This is a sponsored post.

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