Semalam, I made pau kacang merah or better known here as red bean buns. Recipe doh pau tu I guna recipe Kak Ton kat MyResipi but I takde bread softener so I sub it with bread improver and guna double-acting baking powder. For me they were gebu and really nice but of course lah tak segebu seputih yang mai dari kilang tu kan.
Miss 7 tanya how come this time the red bean bun is different than usual. I told her yang this time I buat sendiri, slalunya beli aje yg frozen. She said, “no wonder it tastes different and not as fluffy!”
Thanks anakku for being so truthful, hehehe. But The Other Half likes it because he said it tastes bread-ier than store bought ones.
Rupa pau I yang tak segebu kilang made tu . The red bean paste I bawak from Msia zaman tok hek dulu and put it in the freezer, baru sekarang nak guna, hahaha.
And then for dinner malam tadi, I made fettucine with home-made mixed pesto and prawns+seafood stick.
The pesto is kind of mixed sebab I guna apa yang ada kat rumah ni. The real basil pesto only uses fresh basil leaves, toasted pine nuts, olive oil and parmesan cheese sahaja. You basically process them all together until it turns paste-like.
My pesto pulak I process together basil leaves, flat leaf parsley, toasted cashew nuts and walnuts, sundried tomatoes, pecorino cheese, lemon juice and olive oil. Kiranya apa yang I boleh jumpa in my garden and in my pantry and in my fridge lah, hehehe.
Hey, as long as it tastes right on your palate, tak kisah lah kan you nak campur apa pun.
And since my prawn stock tinggal sikit aje dalam freezer tu, I pun add seafood stick to it. Habis jugak semua orang makan .
And ini pulak rupa peladang berjaya peringkat negeri WA tahun 2031 or entomologist of the year, hikhikhik…
Our vege patch is laid bare in preparation for the coming Spring.
Orang lain semua kat dalam rumah sebab it had been raining on and off hari ni and was quite cold but she was quite happy to play in the dirt looking for insects and worms .