Old Cucumber Leung Shui

Leung Shui or sometimes also known as leung char, literally translated as cooling tea, a drink to balance out the body's yin&yang thingy haha... well more like to cool (yin) down our heaty body (yang).

I bought this old cucumber hoping to turn it into a soup but something cropped up so I can't cook for that weekend. Had wanted to pass it on to my mum and she told me I could use my slow cooker to turn that into leung shui.

Oh what a brilliant idea cos its really easy to make. Wash the old cucumber with a brush. Cut it up into slices and discard all the seeds. I boiled the old cucumber with some rock sugar and lots of water in my slow cooker over night for about 6 hours.

It came out very "fragrant" and it's pleasant to drink. We scooped out the flash as we drink it for some bites. I think boiling them with a stove would render a more "ummphh" taste hehe



The other alternative of similar leung shui is to scrub clean a watermelon before cutting up. Then cut out all the red flesh to be consumed fresh. Reserve the skin (the white flesh and green skin) and chopped them into small pieces. Boil the skin with rock sugar and water for a couple of hours on the stove on a slow fire. This drink tastes very very nice. We love it! So it's kinda two-in-one thingy, what a wonderful fruit!!

Sweet Potatoes Soup

This is one of the easiest tong shui (sweet soup) to make. Buy sweet potatoes in different variety of colour. Cube them and boil them in water till tender. Add in a bit of crushed ginger (more if you prefer a stronger flavour), pandan leaves and sugar to taste.

This could be the result...



I've added in additional steamed gingko nuts and yam (I just love them) this round.

Fried Roast Pork

**apology to my Malay readers**

This is one of the simplest dish best served with plain white rice porridge. Bought some delicious roast pork (siew yoke in Cantonese) and pan fried till golden brownish. If you've got some fat roast pork, you'll notice that there will be some oil oozes outta the meat. Pour them away if you dislike your dish to be filled with lard.

Next, add in some chopped garlic in there and brown them together with the meat. Drizzle some dark (thick) soya sauce all over the meat followed by a sprinkling of sugar. Stir fry the meat for a while to blend in the sauce and sugar. It is not necessary to add in any salt since the roast pork is roasted with salt and 5 spice powder.

Here is the picture... errrr its hard to photograph black or dark coloured food hehehe... Looked so unappetising! Kelvin, any tips??



The sugar caramalised nicely giving a tinge of sweetness and did I mention the skin is ooooo soooo crispy. Usually I'll skip the skin but this one is very hard to resist!

Best eaten with rice porridge with the other accompaniments like salted eggs and fried kembung rebus (Malay for poached mackerel).

Kids Are Darn Lucky These Days

Do you know why???

This is why... it's my boiboi first so called notebook hahaha!!! **Jealous man cos mummy also never owned any notebook before except the 555 type (a type of small notepad)**



This Powertouch thingy is really canggih (Malay word for awesome??)!!! Amazing!!! Million thanks to my cousin who bought him this toy. It's really a great toy to keep pre-schooler occupied and it's really educational too. Boiboi picked up quite a fair bit of words from the booklets. There are more booklets for us to buy though.



This is how it works... first place the booklet onto the Powertouch, then switch the power on. Touch the characters, words, virtually anything on the booklet and the Powertouch virtually sing; spell; say the words, colors, count; and so forth. Even mummy and daddy were fascinated!

It functions too without the booklet. When the alphabets are touched, the system actually name the alphabets followed by some words.



Powertouch is manufactured by Fisher Price retailing at RM299!!! So expensive but thank goodness I've a very generous cousin hehe and so happened she became my boiboi fave aunt. Still have to fork out RM50 plus for the booklet!!! Arrghhh... need to get some sponsorships soon tehehehe....

Bad Stick???

Hehehe it's literally translated for Batang Buruk (Malay). It's actually a Malay delicacy usually available during festive seasons. It's a pastry roll filled with mung beans flour by the size of half an index finger perhaps. They don't look very appetising though, just plain powdery rolls which was why it was named Bad 'looking' Stick in Malay hahaha...



These days the Malays use popiah skin (can be found at supermarkets) to make the pastry roll. First they cut the popiah skin into smaller squares then roll it up. Apply some egg white to the end of the roll to stick them up. Next, fry them till light golden brown. Cool them. Next up, they'll dry fry mung beans flour till it's yellowish. Cool a bit then mix in castor sugar. They'll then painstakingly fill the rolls up with the flour mixture. It's best eaten fresh and to be stored in air tight container.

Allow me to describe the feeling of eating them... usually I'll pop one into my mouth then slowly crack up the crispy roll... wah sehhh the feeling of the mung beans flour bursting inside the mouth is simply divine hehehe... Kinda sensual hahaha!!! Gosh no choice cos I've been craving these for years. It is very hard to get good tasting ones in Kuala Lumpur. The good ones usually come from the state of Johor. I've had bad experience buying hard rolls instead of crispy ones. I've actually entasked my Malay colleague to help me get nice ones for more than 2 years!!!! Finally this year she managed to get for me, wahhh, I was in super duper heaven when I first popped my very first one after that many years of waiting.

Sighhh... now I gotta wait for another year or maybe Hari Raya Aidil Adha for my next sensual moment of downing Batang Buruk... sighhh....

Of Eclairs And Cream Puffs...

We were in the vicinity of Desa Sri Hartamas a few days back to collect my contact lenses, hubby just blurted out "Hmmm I wonder Celicakes still have cream puffs available at this hour???"

That's it, it just got me working... Managed to find a parking space in the crazy place. Saw Celicakes staring at us and I blinked to hubby hahaha... So he asked me to go collect lenses first then go Celicakes. Ohhh no, no, no :p hahaha no way man!! What if they sold off their last box away??? So in we went to Celicakes first.

Celicakes is amongst the first few establishment that opened in this area. Well known for it's cakes, cream puffs and cupcakes. This round we bought the cream puffs (6 for RM5.90) and choc eclairs (6 for RM6.90).

This is how they looked like... Crappy pics cos I used my mobile since I lent my digicam to my brother.




The cross section of them yummm...



Mmmmmm....... the cream puff is still super delicious!!!! The choux pastry is thin and it's filled to the brim with custard cream. Whoooo... nice! Their so called eclair is actually the same sized as the cream puff with the same custard cream but topped off with melted chocolate with some slivers of almonds. We find the eclair does not contained as much filling as the cream puff, kinda feel ripped off having to pay RM1 extra for a wee bit of chocolate coating!!

I guess we'll stick to Celicakes cream puffs!

Celicakes is at the same row as Finnegan's. Call them at 03-23000 773.

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