Hainanese Kopi-O A place to share, keep events and thoughts.

February 13, 2009

Can I replace Clementine with KumQuat?

Filed under: Kitchen,Let's Salivate — agnes @ 6:03 am

Vegan Yum Yum baked and blogged about Candied Clementine Cake. Chinese New Year has just ended. I don’t think Mandarin Oranges would be as nice. I wonder Candied Clementines can be replaced by KumQuat as well.

February 4, 2009

Kitchen T&T Experiment for 2009 ;-)

Filed under: Kitchen — agnes @ 6:58 am

Butter cake * Cucur Kodok/Cekodok * Homemade tofu * How to make tang yuen or tang yuan for Winter Solstice 冬至 * Tips on blue icing * Fluffy pancake * Pineapple Tarts * How to get roast chicken to cook thoroughly * JO Pasta

Big Boys Kitchen
Palm sugar Malay sponge cake

February 3, 2009

Lego Mold and Gummies

Filed under: Kitchen — agnes @ 11:17 am


January 22, 2009

Happy Chinese New “Ox” Year

Filed under: Kitchen — agnes @ 7:16 am

mv2009.JPG   KLCC2009

Mid Valley in red mood while KLCC in lame setup…

dscf6904.JPG   dscf6908.JPG

Sliced and fried chips in peanut oil for longer shelf life.

dscf6901.JPG   X-Mini

Lots of mandarin oranges to select, mini ones are sweet and juicy this year.


A new “toy” for this holidays – an X-Mini Speaker (S$35), thanks to Moon,
tested and delivered home safely. Size? Diameter about 50mm. Cool, cute and compact. 🙂
Many thanks to Chubby Hubby good review.
Happy Chinese New Year to all.


November 13, 2008

Contemplating French Omelette in Office Microwave

Filed under: Kitchen — agnes @ 2:41 am

Balance: 5 fresh eggs left in the office.

Experiment criterias for omelette:

Internal parameter: Smooth to Silky equivalent to 65%-80% doneness

Aesthetic value: Golden Yellow to 10% browning

Appeal factor to olfactory system: Egg / Additional FlavourCooking time for experiment: 2.5mins to 3 minsConnie suggested a hand torch used for creme brulee for browning
We may burn down the office.;-)

Inspirational reading: Elizabeth David’s An Omelette and A Glass of Wine

October 16, 2008

Yummy Barcelona~Spanish Potato Onion Omelette

Filed under: Eating Out,Kitchen,Let's Salivate,Travel — agnes @ 4:56 am


Tortilla de Patatas or Spanish potato omelet

Recipe from Recipeland * myRecipe * Food Network * ABC Australia * Geocities Colosseum *

October 10, 2008

Deng Xin Cao 灯芯草

Filed under: Kitchen — agnes @ 7:21 am

Deng Xin Cao 灯芯草 is commonly consumed by boiling with shaved deer horn to expel excessive heat. Deng Xin Cao 灯芯草 is also used to as light wick in the old days when China do not have electricity in their houses. Read more about Deng Xin Cao 灯芯草 in Soups by Gigi Wong (book). Gigi Wong’s blog documents her life and work.

September 4, 2008

Penang Popiah, The Old Way

Filed under: Kitchen,Travel — agnes @ 8:24 am


Image source: The Star

Fried spring roll or locally known as popiah, is made from rice flour is normally store bought. Fresh popiah is normally available through word of mouth in Kuala Lumpur. In Penang, there are some fresh popiah wrapper available, purchase by weight of 800g or 1 katty. Read about the family in Penang that makes popiah wraps daily from here

August 22, 2008

Recalling Cooked Dishes Recipes

Filed under: Kitchen,Personal — agnes @ 4:51 am


I have memory problem, recalling recipes I made up in my head and cooked before. Most of the dishes I attempted are from my imagination combined with recipes, blogs I read. I find it difficult to follow exact way as I do not have the same equipment nor weather condition nor ingredients nor personal taste. I made up one small part of the recipe and the rest from the what I can recall from reading or seen it done or tasted.

*Photo: Thick flat noodle with egg, bacon and bok choi.

Terrine, Terrine, I’m Deeply In Love with You

Filed under: Kitchen — agnes @ 4:38 am


August 21, 2008

Tonight’s Dinner, FIL Excellent Dishes & myBaby Aubergine Experiment

Filed under: Kitchen,Let's Salivate — agnes @ 3:47 pm

FIL excellent2FIL excellent 1

babyaubergine1.JPGmyBabyAubergine Experiment

August 19, 2008

Teochew Style Birthday Noodle FIL’s Version

Filed under: Kitchen — agnes @ 3:37 pm


August 4, 2008

Taste Secrets by Cuisine Studio

Filed under: Kitchen — agnes @ 2:05 am

Learn hot to make Croque Monsieur from making Bechamel sauce to serving Croque Monsieur. Culinary trainer Jean-Michel Fraisse from The French Culinary School demonstrated several other French favourite of simple food – omelette, baked cheese rice and salad.

July 10, 2008

Kitchen Notes: Macedoine

Filed under: Kitchen — agnes @ 1:43 am

Wikipedi notes * Epicurious Food Dictionary

Kitchen Notes: Japanese Style Salad Dressing

Filed under: Kitchen — agnes @ 1:38 am

Vinegar, Olive Oil, Shoyu
Salt, Pepper
Herb -Rosemary Dill

July 9, 2008

The Patisseries of Paris

Filed under: Kitchen — agnes @ 5:50 am

Beautiful and delicious photographs by Alison Harris, based in Paris.
Paperback, color photographs throughout
4 3/4” x 5 7/8”
Retail price: US$16.95

July 2, 2008

Wagashi Demonstration and Workshop

Filed under: Kitchen,Specialists — agnes @ 4:25 pm

Image source: www.uanime.org.ua/img/article/wagashi.jpg

We are delighted to invite you to join a wagashi demonstration and workshop conducted by 3 experts from Matsue-gashi Association, Japan, led by Mr. Yamaguchi Kenji. Wagashi is the Japanese traditional confectionary usually made of natural ingredients such as mochi (glutinous rice), azuki (red bean paste) and fruits. Participants will experience the techniques of making wagashi including bake, boil and steam. There is also a short talk-session on history of wagashi and its role in Japanese culture. Participants can taste the wagashi, served with authentic Japanese traditional maccha (green tea) at the end of the session. The entire session will be held in Japanese with English interpretation.
Source: http://www.jfkl.org.my/events/event_body.php?id=159

My notes from Wagashi Workshop.

Japan’s Wagashi Association has many information on its members. Toraya, a Japanese confectionary company since 16th century has an online shop and a Paris shop. Minamoto Kitchoan has many branches, in Hong Kong, Taipei and Singapore as well. Minatoya and Saiundo has some beautiful wagashi featured. SFGate has some wagashi recipes to try out. Beautiful wagashi images on Flickr here, here and here. The Manga CookBook also features wagashi for kids. If you plan to visit Kyoto, remember to visit Kyotofoodie to find out more about wagashi shops. Kyoto prefecture has a wagashi page. Japan government internet tv has a nice wagashi video here. Blue Lotus made some ume jam which maybe great for making wagashi. Yasuko-san has a recipe for red bean soup. Obachan from Kochi regulary features wagashi.

June 5, 2008

Wine List

Filed under: Kitchen — agnes @ 3:12 am

Drouhin’s Laforet Bourgogne blanc, a Chablis-like white (about $11).

Source: NYT EMAIL  


Eat, Drink and Be Frugal

If you’re a wine snob you might have been under the impression that a good Burgundy was hard to find. Ditto if you’re a wine neophyte. Well, there’s good news for both ends of the spectrum, Eric Asimov writes that due to innovations in winemaking techniques, “Burgundy has very few bad vintages, and among good producers, surprisingly few bad wines.” Of course, it can still be expensive. But — even better news — he has pinpointed some good value bottles, like Drouhin’s Laforet Bourgogne blanc, a Chablis-like white (about $11). Buy it, share it with your oenophile/drunken/cheapskate friends, and rejoice.

Burgundy Learns to Bottle Consistency,” by Eric Asimov

May 29, 2008

Online Grocery

Filed under: Kitchen — agnes @ 5:03 am

The Whole Foods Market

Understanding French Food and Menu

Filed under: Kitchen — agnes @ 4:58 am

A la carte Cuisine

Learn french food and menu from The Frugal Traveler’s experience, visited local Parisian cafes and restaurants.
Pleasures of Paris Alone is so much of a wagamama fun and reclaiming the romantic feeling in ourselves, all alone – getting in touch with our inner feelings of being loved and in love, return home with reclaimed beautiful warm emotion lost to daily rush.

The Frugal Traveler’s videos are available here.

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