Here's a quick and easy guide to make your very own homemade kaya without using any fresh pandan leaves or any other essence using the Thermomix machine. We prefer to have it slightly thick kaya paste and with a more eggish taste.

Chinese New Year is around the corner and definitely with this MCO2.0 we're looking into having much more fun activities at home for the family. This time around we shall try to bring out the CNY festive mood a little bit by getting everyone participate in a little pre-CNY snacks preparation activity. We'd start it off by making our very own ngaku a.k.a arrowhead chips. 

These crunchy arrowhead snack is rather popular during the CNY ..trust me, once you have a bite...you can never stop crunching on them. No doubts that this definitely is an addictive snack to binge during this festive season and it is also found much easily at the hypermarkets during this period. Personally, it's a much healthier snack to have during this time, as we can personally have it made with strictly no salt and preservatives added.

To have these chips homemade is rather straightforward, all you need to do is to follow the instructions below and you can enjoy your very own arrowhead snack!! If you're still wondering what's an arrowhead bulb...here's a picture of it right after purchasing them and before it's being cleaned and sliced. 

Thinly sliced arrowhead bulbs, ready to be fried.

4. Next, heat up the oil in a frying pan/wok once step 3 is completed.
5. Throw in the sliced chips into the hot oil & let it fry over medium heat till it turns golden brown.
     (PS: Ensure that the chips does not overlap too much as it would stick to each other)

6. Take note once the bubbling of the oil starts to die down, the chips are now ready to be retrieved            from the frying pan/wok.

7. Place them onto a rack to cool before keeping it into an air tight container.

Based on the above steps,  we managed to get slightly more than 2 average sized plastic containers of fried Ngaku chips. Not forgetting that there were some tiny teeny yummy bits that went into our tummy along the process.. 😂😂

Oh well, it looks like we've gotta go grab more arrowhead bulbs this weekend as these would definitely finish within less than an hour. 

Preparation Steps:  

                     

Note:
1. You may skip step 3 if you do not wish to have cinnamon in your cake.

2. This recipe can be modified to have raisins, walnut or any other ingredients you wish to add on easily.

Watch how to prepare the banana cake batter below:

Based on those very simple steps above...TAAAAA---DAA!! You'll get your moist banana cake ready for tea time !!  💕💕

           

 

Kitsune Udon which is one of the most popular, classic Japanese noodle dish which can be easily found in the menu list at any of the Japanese restaurants that you visit in Malaysia. Today, we decided to try making our very own home cook version of Kitsune Udon, topped with fried tofu pok, fish cake and Shimeji Mushroom.  

Our very own ingredient preparations are as below. Portion is suitable for 2-3 persons.

1. Japanese Udon Noodles

2. Dashi Powder

3. Shimeji Mushroom

4. Fishcake

5. Fried ToFu Pok

6. Soy Sauce

7. Pepper (Optional)

Watch how to make Kitsune Udon.

Preparation Steps:

(A) Main Ingredients
      1. Cut the fish cake into thin slices and set aside.
      2. Cut the fried tofu pok into halves and set aside.
      3. Prepare 50g of Shimeji mushrooms. 
      4. Set aside 2 packets of Japanese Udon noodles.

Mix all 3 ingredients in the list above in less than 10mins and you get to enjoy your refreshing watermelon dessert on a hot day.