I’m a Penangite if your definition of Penangite is someone who is born in Penang. I wasn’t brought up here but I love this tiny island which is very community-minded. We live here like closeknit kampung folks.
And there’s a thread that knots us all Penangites together – food!
No one can bravely say that Penang is not built on food.
Every corner you turn, there’s bound to be something to tickle, entice, pander and flirt with your taste buds. And everyone who is a Penangite knows that we, either of the adopted-status, or born-here status or the migrated-here status, never leave a conversation without dipping into our fave topic – where to get the best food for our tummies.
That annoys some Caucasian friends because they cannot for the life of them understand why we Malaysians are nuts about stuff we put into our mouths for survival sakes.
My British friend grumbles not-so-good-naturedly that we Asians/Malaysians talk about food a bit too much. He can survive on a week of the same grub and won’t bat an eye. He can eat bread and more bread and still thinks it’s OK. (I don’t mind bread but I’m Asian/Chinese – give me some rice at some point in time!)
Actually, truth be told, Asian lives are tied up with food. Food is the culture that keeps families together, gets us back to the fold and gives us a reason to have a party/celebration. Food is also a status symbol at times, prompting lavish banquets which gives PETA people heart attacks (shark fin anyone?).
More than any other culture, we Chinese take our food seriously. Malays don’t go mad over food like us. And neither do Indians. Look at Malay weddings or Hindu weddings – food is just there as a side accompaniment, it does not overshadow the main event (Hindus are the best; they serve vegetarian food and do not kill any animals just to satisfy man’s hunger).
But look at Chinese weddings and you will suddenly have a throve of food critics who anticipate each of the 8- or 10-dishes and attack food with such vengeance we probably look like we’re some starving nation. And we tsk-tsk all the way on our way out of the wedding dinner, giving snide comments about the quality of the dishes served (and the portions too).
If you take away the Chinese yen for good food and all sorts of food, you take away some Chinese-ness too. That’s the sad truth. We do live to eat, not the other way around. And going by food blogs focusing on Penang food by Penang bloggers, well, we probably have the most number of food bloggers in this tiny state. (Thanks to Derek, here’s one Penang food blog you can peek into)
But it’s not just us Penangites. I was in KL last month and met up with friends.
And of course, our conversation turned to food too.
Yeo raved about this to-die-for butter cake and marble cake sold at the OUG morning market. Before the woman opens her stall for business, there’s a LONG LINE of people in front of the stall. People stand in line on a Saturday and Sunday morning (this is about 7-ish or so) just to buy her smooth as silk butter cake and espresso-fragrant marble cake.
Yeo even said that most people were skeptical about the cake – were the cakes really so damn fantastic that people woke up early on weekends just to buy them in large quantities? Yeo said he was intrigued and so he lined up too, only to realize, damn, the cakes were THAT good. And the lady only sells on weekend mornings.
Just as he was a bit unconvinced, so was I.
I mean, how great can a butter cake be?
Fortunately for me, Yeo did wake up early on Sunday morning, lined up and bought us the cakes so we could bring home to Penang to try.
The butter cake was so fine and rich. The marble cake was full of flavour. They were quite incomparable to any other butter or marble cakes which I’ve tasted. Now I know why it’s worth waking up early for!
So if there’s one unifying factor for Malaysians, it’s got to be food. We will do mad things for food. Another friend is willing to drive miles and miles (even out of Penang) just to discover some snack/food that’s not available on the island. We’re willing to brave traffic for our favourite fruit.
I myself have done it too once – all the way to Taiping to get some popiah and Hainanese chicken chop based on the recommendation in my Flavours magazine. I didn’t get any popiah or good Hainanese chicken chop but I did find a smashing place for kopi and toast!
Even when I get to Kuching, food is the first thing on my mind and they’re pretty damn good. It’s a good thing that I can still eat and NOT have the food show up on my waistline (though my waistline is enlarging….I try to exercise like gila and hula-hooping to get rid of the jelly belly!)
But then again I can tell you, I eat practically everything. I have no problem with chicken feet, chicken intestines, sweetbread, liver, pig brains, duck blood, pig blood, duck tongues, crocodile tails and what-not. I’m not easily frightened of strange animal parts and when I say I can eat anything, I am inherently proud of my Cantonese upbringing.
When I was in HK many years ago, I tried but could not find stinky tofu. I would’ve loved to try that. Also, when I was in Bangkok, I was looking out for fried insects to munch. Unfortunately, I could not seem to find any!
I would like to try some Sarawak sago worms though. I heard they taste like prawns!
Food
The Lure of Summer Garden
I just got back from Langkawi – another trip where we met with clients. It’s always delightful to be in Langkawi where the air really is fresher. But this post is about a restaurant/cafe called Summer Garden which I had wanted to write about yonks ago.
I was introduced to Summer Garden in Tanjung Bungah by Albert who lives in London! I know! The bloody irony!
But sometimes it takes a non-native person to uncover some rather native goodies!
To cut a long story short, I’ve been to this cosy place a few times now.
The last time I was there, I went with my cousins and sister. Once in a while I like just being girly and basking in girl company. And we take every opportunity to try food (Penang is really a foodie’s haven and we’re spoilt for choice every corner we turn).
The thing with most restaurants is this – if it’s Western, it’s all about steaks and ribs. If it’s Japanese, it’s all about bento sets and sushi and okonomiyaki. If it’s Chinese/Taiwanese, it’s all about rice and noodles. And it’s tough to choose where to eat when you’re with a bunch of people with varied taste buds.
But go to Summer Garden and you will solve this “what to eat and how to satisfy everyone” with ease. They serve pretty much good food and they do great western dishes (ribs, steak, lamb chop etc), amazing value-for-money bento sets and they even have local dishes like nasi lemak for those who cannot live without a dose of rice. And their desserts – I tried their white toblerone cake and it was yummy!
Drink-wise, they have a sizeable selection of casual juices, iced lattes, beer, lager and wine too. Even flower teas if you so wish to be dainty. (They have a bar too.) Basically it’s a place you can come with your kids, your extended family, or with a date/sweet valentine. It’s wholesome food at reasonable prices.
I won’t go into the details of Summer Garden’s food selection because you can probably google and find reviews of their food. I’m an ambience person and I love their ambience. It must all those plants and ‘weeping wall’ of water and lighting. Parking isn’t difficult as it is in the compound (this is after all a corner lot house). I have been there for lunch and dinner and the afternoons are still lovely and cool.
A great place to slowly enjoy a good meal with friends!
(For more photos of Summer Garden, check out my Facebook album…..)
Nigella's Easy Cup cake Recipe
These days, I’ve come to the point where I have quit buying recipe books. Not because of the economy (hell, good or bad economy, I must have my books). Not because I am running out of shelf space for all my recipe books, Flavours magazines and crochet/knit books.
I got fed-up coz sometimes recipes from books don’t turn out that great.
That’s why I always scout about for recipes especially tried-and-tested ones.
Last week, I was channel-surfing and chanced upon a repeat of Nigella Lawson’s show. Besides her incredibly sexy (buxomy) look, this woman can cook. And she makes it so easy that everyone wants to don an apron and be the domestic goddess.
She shared a cupcake recipe during that show and I jotted down the ingredients. This is a food processor recipe which means if you have one, it’s faster to make. I don’t so I have to go the usual way – use the electric mixer but even so, this cupcake recipe takes less than 20 minutes to mix up. (I know, I usually preheat my oven for 20 minutes and when the beeper rings, I’m usually done with my batter.)
This recipe makes 12 cup cakes.
Batter mixing time: 10 mins
Baking time per tray of 6 cup cakes: 15-20 mins at 160 degree Centigrade
Nigella Lawson’s Cup Cake Recipe
125 gm butter (I use Anchor)
125 gm sugar
125 gm plain flour (mixed with 1/2 tsp baking powder and 1/2 tsp bicarbonate soda)
2 eggs
1 tsp vanilla essence
2 tbsp milk (I use powdered milk mixed with some water)
12 cup cake casings
Optional – raisins, choc chips
First, cream butter and sugar. Make sure butter is soft so you spend less time creaming it. Once this mixture becomes fluffy and pale yellow, add in eggs, one at a time. Mix well (I use the electric mixer throughout). Then add vanilla essence. Add in half the flour. Then add some milk. Put in remaining flour and milk and mix on medium speed till all combined.
You can now add raisins or choc chips if you want or you can leave it plain (and make your own butter cream or frosting for the cup cakes).
Fill cup cake casings about 3/4 with batter each. The batter will be enough for 12 casings.
Bake in a 160 degree Centigrade oven for 15 to 20 minutes or until a skewer poked into the cake comes out clean. (Pre-heat oven for 20 minutes before you start mixing your cake batter)
That’s it! And I’ve baked these twice already and both times turned out well. They’re moist, not too sweet and with a rich buttery taste.
I am a cup cake monster…like Cookie Monster
If you want to make more, just double up the ingredients. Say if you want to make 24 cup cakes, then you need twice as much of everything (4 eggs, 250 gm butter, 250 flour, etc).
If you have a food processor, the method is the same. Put butter and sugar and whiz, then eggs, then vanilla then flour then milk and flour again.
More helpful recipe posts:
Best banana cake ever
Making bread tips
Or how to take the easy way out and order from a good baker
Buy Muffins and Help A Girl Do Good
I got the below email from Swee Yong who is one of the most helpful and kindest people I know. It was a forward based on an email sent by her friend, Beng Choo.
The gist is this, Beng Choo’s niece, Mindy, is going to bake muffins to sell. The proceeds will be channelled to a children’s home. So you can help her (Mindy’s on her semester break now so she’s only doing this until 19 March 2009, so hurry and order if you want to do good and eat some nice muffins baked with love).
You can order the muffins (RM8 per box of 4 muffins) by emailing: leeeh6 [at] tm.net.my.
Anyway, read Beng Choo’s email to find out more:
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Hi, I hope this e-mail finds you well and happy…..
My niece, Mindy, is having 3 weeks semester break. She wanted to come to my house to bake muffins, sell them and donate all the profits to children’s home. I am deeply touched by her noble intentions and have not only act as her sifu in making the muffin but also assisting her in the marketing and financial aspect such as costing and sourcing of ingredients.
Back to the muffin biz., we started selling the muffins today and have received more orders for next week. We will be making till Mar 19 as I will be going for a Kundalini Yoga Retreat in Pangkor from 20 to 22 March and Mindy will be going back to college on March 23.
We will deliver to your office if there is a minimum order of 8 boxes. Each box of 4 delicious muffin only cost RM8 but you can always pay more and we will channeled all the extra proceeds plus all our profits to the children’s home.
We take great pride in baking the most wholesome yet yummy muffin which have always been a hit with all our regular customers every time we make to sell for charity over the years. Some of the ingredients we used to make the muffins are organic while others though not organic are of premium quality such as California walnuts and raisins. We used pure butter and not margarine. We also used the best banana …..”pisang raja” which is more costly but is the best when it comes to baking cakes and muffins.
So you can enjoy muffin which is not only delicious but full of goodness and do charity at the same time….Call or SMS or e-mail me to order. If you would like us to send to a friend or a charitable organization such as a children’s home or a senior citizens home, we will be please to do so on your behalf. Thank you.
Be peaceful, well and happy always,
Beng Choo
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Update from Beng Choo, Mindy’s aunt today (12 March 2009): Thanks for all your support. We received overwhelming response for the muffins and have been baking for 4-5 hours almost daily starting last week. The total orders received so far will keep us busy every day till the last day of our planned final baking day viz next Thursday, Mar 19. Therefore, we have to stop taking orders effective from now. Again thank you very much for all your support and making Mindy’s dream a reality. We will keep you posted on the final profit we make from this project and the various homes we donated the proceeds to. With gratitude, Beng Choo
Vote for Your Fave Sarawak Laksa Now
Now is your chance to make your favourite sarawak laksa stall in Kuching become famous.
Just got news from Stefania and Barrett, the husband and wife team and who are our clients that her cafe was one of those visited by the Sarawak Tourism Board (with a bevy of Singaporeans in tow) during the preliminary look-see for the upcoming Sarawak Laksa Escapade Tour.
She’s pretty excited and I can understand why. If shortlisted, they will be featured in a Singaporean foodie programme.
Sarawakians and non-Sarawakians are mad over their fave sarawak laksa and everyone has their fave stall in Kuching.
So if you want your stall to matter and win, be kiasu and go email in your suggestions.
All you need to do is email the stall’s name, full address and contact number (if available) to Sarawak Tourism Board by March 10. Email all your suggestions to letitia@sarawaktourism.com
Once shortlisted, these stalls will be visited by Singapore’s food ambassador Moses Lim when he arrives for the Sarawak Laksa Escapade Tour.
Check out The Borneo Post about this unique Sarawak Laksa Escapade Tour.
Helpful articles:
1.How to cook your own sarawak laksa at home
2. Snacks and food in Kuching
Jackfruit Celery Salad
I got this recipe from my aunt who told me that she hated celery until she learnt of this recipe. After that, there was no stopping her. She’s a celery fan now.
This nangka/jackfruit celery salad is a great salad to bring for potluck dinners or lunches. It’s so easy to make.
All you need are 3 ingredients:
1. ripe nangka
2. some celery
3. Japanese mayonnaise
Dice celery and nangka. Then mix well with Japanese mayonnaise. Chill for 2 hours before serving.
Japanese mayonnaise is more tangy than Krafts though you can try Krafts mayonnaise if you want.
Did I not tell you it’s simple?
The weirdest thing is, it actually tastes pretty good.
Dutch Food 101
This post is long overdue. Ack….I even forgot to email the photos to the chef himself. (Slaps wrist)
I met Hans and Yvonne, a fun Dutch couple when Paul came over to Penang with them last year. Over our dinner at the Indian restaurant in Queensbay, Hans told me he was a chef so I bombarded him with questions about Dutch food.
Little did I know he took me seriously!
So serious that when Nic and I were in Langkawi last month, Hans and Yvonne borrowed Paul’s kitchen to cook us some authentic Dutch food – bitterballen, kartofelsouffle, meatloaf, kerbau stew complete with red cabbage, brussel sprouts and potatoes. This type of food, says Hans, is typical of a Sunday lunch for most Dutch people.
Now Hans is semi-retired and lives on Langkawi with his wife, Yvonne. His real work is dealing with stuff that’s nothing to do with food. But talk to this man about food and he lights up like a Christmas tree. He even taught me how to laminate bread if I didn’t like kneading bread too long! Talk about a very knowledgeable cook/chef.
Anyway, over glasses of red and white wines and whisky and lots of sinful chocolates (yup, this is Langkawi we are talking about), we had a grand dinner starting with bitterballen and meatloaf as appetizers! Bitterballen is basically breaded and deepfried balls of stewed beef wrapped in mashed potato, usually taken as a snack. (But it’s so hearty! How could anyone eat dinner after that?)
Hans specially made me some kartofelsouffle (I hope it’s spelt right) – actually, 4 pieces of it. Think of a flour-like wantan skin wrapped with cheese. Deepfry this and eat it hot, with melting cheese all over. I tell you, it’s so damn good that I wanted more but there was only 1 each, for sampling.
The Dutch style meatloaf is made days before and sliced super thin and eaten dipped into splendid Dijon mustard. It’s a cold dish. This is different from the super-thick slices of Malaysian meatloaf I used to eat as a kid at my best friend’s house. Her sister’s meatloaf was warm, thick and tomato-ish and eaten with dollops of mashed potato.
Of course, the king of the table that night was the stewed kerbau Dutch style. Now I have never eaten kerbau so Hans explained that kerbau meat actually isn’t very different from regular beef. The best part is, it’s a cheaper cut of meat. Using the stewing process, the kerbau meat actually is tender and peels away in strips! Of course, kerbau meat is also a heaty meat so eat with caution. OK, maybe down more beer? Chinese consider beer as the ‘gwei loh liong char’ or the Westerner’s herbal tea. This means beer is cooling.
The way to eat this stew is to have it with a side accompaniment of steamed brussels sprouts, tangy red cabbage (Apfel Rotkohl) and of course with boiled baby potatoes. This combination was drizzled with some apple sauce which gave the meal a good mix of tastes and flavours. Tangy, sweet, salty.
Post-dinner, we lingered over cups of coffee and Turkish delight but even so, Hans was adamant I try some whisky so I could understand the subtle differences in whisky. After sampling Laphroaig single malt, I know why whisky is a man’s drink! It’s truly a taste that grows on you but it certainly did not grow on me. It’s not called the world’s most richly flavoured whisky for nothing.
Thanks Hans and Yvonne for your wonderful cooking and introduction to Dutch cuisine.
Hartelijk bedankt!
My Favourite Chinese New Year Foods
Remember this song?
Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things
If you are a die-hard Sound of Music fan, you will remember Julie Andrews’ singing this. And I do so love it! And you will now know which era I was born in!
Anyways, with the Chinese New Year celebration this week, I’m compiling my favourite things because frankly, Chinese New Year is about food.
We Chinese cannot live without food. We celebrate all occasions with food. We drown our sorrows with food (recall that post-funeral makan is often lavish, sometimes a bit overly so. Perhaps we’re celebrating the life of the dead person with food too!). We celebrate baby’s full moon with passing around food.
Heck, any occasion is a FOOD binge.
So my favourite things of Chinese New Year is about food. Pardon me if I sound like a glutton. I probably am!
1. Ngar-ku chips (Arrowhead chips)
Think potato chips or crisps (to those who wish to be precise) but triple the addictiveness and you will get ngar-ku chips. Ngar-ku or arrowhead is a tuber about the size of a small potato, with a stem sticking out. It’s from China. Normally, it’s washed, peeled and sliced before it’s steamed with Chinese wax duck or wax sausages.
These days, the hip thing is to buy ngar-ku by the bucketload, peel them, slice them thinly and deepfry. My aunt does it. It’s back-breakingly hot work. Peeling the ngar-ku is one matter but slicing them using a mandolin right over hot oil in a wok is not something to cherish. And you have to be careful while frying them. They burn easily. So you have to be quick and nimble or you will end up with scorched (bitter) chips.
I usually have no time for such delicate things in the kitchen so I go out to the Lip Sin wet market and buy them (RM15 per canister). One tub is never enough. Sure it’s expensive (far more expensive than Lay’s Potato Chips) but it’s crispy, crunchy and so reminiscent of Chinese New Year!
(The ngar-ku is also called see-ku. The symbolism of this tuber is that if you plant some, you have a high likelihood of producing a male offspring as the stem of this tuber represents the boy’s you know what. Chinese traditions are all about symbolisms like this.)
2. Nin-koh (Glutinuous Rice Cake)
I get my nin-koh (Cantonese) or nian gao to Mandarin speakers from my favourite curry mee auntie. She makes the nin-koh herself and they’re made and wrapped the old fashion way, with banana leaves. Hers can be left unrefrigerated for 2 whole months. Her guarantee.
Of course you won’t be able to keep it for 2 months because you will want to eat it as it is so fragrant! Nin-koh can be cut into bite-size pieces, steamed and eaten with freshly grated coconut OR it can be sliced, dipped into beaten egg and pan-fried.
I’ve heard stories about making nin-koh. It is usually made well after midnight when everyone’s fast asleep because any uncalled for remark about the nin-koh and it would not set or turn out right. Kids usually are kept far away or out of sight when the nin-koh is about to be made.
Superstitious? You bet. Despite it being made out of everyday ingredients like glutinous rice flour, sugar, oil and water.
I’ve also tasted Filipino nin-koh or tnee koay which is a flat, white disc of a cake. When Nic’s friend gave it to us, I didn’t know what to do with it. Eventually we cooked it the same way as our regular nin-koh – dip in egg and pan-fry. It tasted absolutely like our own nin-koh, except that it was of a different colour!
3. Love letters or Kuih Kapit
It’s almost a must snack on love letters or kuih kapit during CNY. Everyone has a secret supplier who makes super crispy, super fragrant kuih kapit. I’ve actually made them before but like all delicious biscuits, it takes time!
The traditional way is to use charcoal fire to cook them. Charcoal retains an even heat throughout but it also means you get really warm as you sit and fold the soft kuih kapit slices fresh. You need to be fast enough or you will not fold them properly. Plus if you are ladling the batter over the kuih kapit mold, you need to have a good turn of the wrist or your kuih kapit will be too thick!
Nowadays, the kuih kapit is modified. As with all things Chinese, we love adding our creative touches to food. The modern kuih kapit is rolled instead of folded. Inside the roll you would find chicken or pork floss, a savoury and yummy contrast to the crispiness of the kuih kapit.
4. Dried Longan
I know this is rare but I used to love eating dried longan, the type served during CNY – the whole fruit, shell and all. There’s a kind of yellowish dye on the shell which stains my fingers golden. The shell is crisp and fragile and one can easily break it open to get at the dried longan flesh inside. A sweet, succulent longan!
5. Dried Barbecued Meat or Yuk Korn
Who can resist dried barbecued meat slices or yuk korn? It goes without saying that CNY isn’t CNY until you have your fair share of yuk korn. I can eat yuk korn on its own (horribly indulgent to say the least) or sandwiched between white bread. While I have no particular favourites, I usually buy Bee Cheng Hiang because it’s easily available in the malls.
6. Kuih Makmur
This is a melt in the mouth biscuit. They’re white balls of sweet, milky dough, the size of marbles and covered with powdered sugar. I have a fondness for kuih makmur because it’s so creamy and easy to eat (my brother-in-law shares the same love for this kuih). I can’t find this here so I usually get my supply when I go to Kuching. It’s something like the ghee balls made by Hindus for Deepavali. Kuih makmur is less rich but no less delicious!
7. Old Style Prosperity dishes
While we had an OK reunion dinner at City Bayview Hotel this year, I didn’t find my favourite prosperity dishes on the table. Dishes like hou see fatt choy (dried oysters with fungus) were missing. Luckily my aunt made a pot of it at home and I had that for lunch on the first day of CNY. The other traditional dish I missed was the too thor thng or pig stomach soup! This soup is peppery, a lovely warm accompaniment to the other dishes. It takes some sort of expertise to clean out the pig’s stomach too. (The soup contains pig stomach, button mushrooms, water chestnuts and lots of peppercorn.)
8. Vegetarian Luncheon Meat
If I am in Kuching for CNY, my mom-in-law observes a full day of vegetarian food on the 1st day of CNY. So this means there’s no meat. But there’s vegetarian luncheon meat which she buys from the market. She slices and fries them and they taste so damn close like the real thing! I know it’s made from mushroom and soya bean but it’s one of my favourite foods for CNY. It’s pleasure without guilt!
9. Fried crab filament snack
This is junk food. But essential for CNY. Great when you are playing card games or mah jong and want something to snack on which makes a great deal of crunching sound. Fried crab filament is a no brainer. Buy the crab filament (fake crab meat stick), unroll them and cut them up into 1 inch length. Deep fry and drain on paper towels. Store in air tight containers. Snack on them as you please. It’s bloody addictive, like ngar-ku chips. It’s damn heaty too. But tastes so good!
10. Mini Spring Rolls
You can learn more why this snack is madly addictive at CokeWorld Citizen’s blog (plus how you can order this snack all year round).
So what’s your favourite food during CNY? 😉
Presenting My Rosemary Raisin Bread
Doesn’t my bread look glorious?
Yup, after 35 minutes in the oven (160 C), it came out nicely baked. I brushed some butter on the top while it was still warm. Made them into 9 buns as you can see.
But the texture was perfect unlike my other bread experiments.
Thanks BG for giving me back my confidence in breadmaking, using the traditional kneading method!
Here’s a tip from BG: Homemade bread will not be as soft as store bought bread. It will harden if left out in the open. It’s best to keep this bread in an airtight container in the fridge. To eat, just bring it to room temperature or warm it lightly in the oven at a very low heat. This homemade bread will be chewy but nothing beats homemade bread – it’s the satisfaction that you have made this bun/roll/bread on your own that makes it taste so damn good!
Cakes Etc, My Secret for Freshly Baked Cakes
I first got to know about Ai Tee from Kim.
Kim’s one of the ladies in our business women networking group and she’s a big foodie (just like me!). Kim had ordered a durian cheesecake from Ai Tee for our WomenBizSense 2nd anniversary and from that moment onwards, I was hooked.
Then I got the idea of belanja-ing my staff this cake, especially since JM was finishing up her internship with us a few months ago. See JM’s blog for a review of the cake.
And just a few days ago, I got an updated listing from Ai Tee.
I couldn’t help but order some muffins – banana and white chocolate chip. RM20 for 12 muffins is a good deal, don’t you think? Especially if one craves muffins and not in the mood to bake any!
In fact, the muffin powered me up for my StarWalk on Sunday. That 1 muffin plus 1 cup of Nesvita gave me enough energy to complete the 10 km walk.
Some of the stuff which Ai Tee makes include: Cempedak Butter Cake, Sugee Cake, Durian Cheesecake, Cempedak Cupcakes with Cream Cheese Frosting, New York Style Bagels, Traditional Buttermilk Scones, Peach Pie, Dobos Torte and lots more. Prices range from RM15 to RM45.
Anyway, get the complete list of the delicious cakes, bagels, muffins and etc that Ai Tee makes by emailing her: aiteeken [at] yahoo.com or call her at 016 454 8984. Say you came from Krista! 😉
You do have to pick up the orders yourself but she lives centrally so it’s not really a problem. Prices are reasonable plus it’s all homemade and scrumptious.
