Thursday, June 30, 2016

Spiced meatballs with broadbeans, roasted carrots and lemon-chili yogurt


This is loosely based on a recipe from the Jerusalem cookbook, although I skipped a lot of the suggested ingredients and adapted it to my own liking. And, I'm afraid, I didn't measure the spices. Just add a LITTLE bit. The cookbook called for a mix called baharat that I can't find here, so I used most of the spices included instead. Just a little will do.

 I love that cookbook though, by the oh-so-talented Yotam Ottolenghi and Sami Tamimi. I highly recommend it.  And I highly recommend this dinner. We'll be making it again, even though the kids wrinkled their noses and proceeded to eat rice and soy sauce. (Well, Titus had one meatball, and I think he rather liked it, too.)

Spiced meatballs with Broad Beans

for the meatballs:
500 g ground beef
1 egg
100 g breadcrumbs
1 onion, finely chopped
2 garlic cloves, minced
3 tbsp fresh coriander, minced
black pepper

for the broad beans
6 garlic cloves, sliced
6 spring onions, sliced into 2 cm pieces
250 g broad beans, blanched and shelled (or bought ready-shelled, frozen - that's what I did)
500 ml chicken stock
Juice of one lemon
salt, black pepper

Mix everything together, and roll into walnut-sized meatballs. Fry in batches, in plenty of olive oil until browned on each side, for a few minutes. They don't need to cook through. Set aside. Clean the pan.

In the same pan, now that it's clean, heat some more olive oil. Fry the garlic and spring onions for a few minutes. Add the broad beans, and about 100 ml of chicken stock, and most of the lemon juice but not all of it. Add salt and pepper and let it cook for a few minutes. Then place all of the meatballs back in the pan, add the rest of the stock, cover with a lid and let this cook for about 10-15 minutes. If it feels too runny, remove the lid and let some of the juices reduce. When ready to serve, season with the rest of the lemon juice, and perhaps a little bit more salt or pepper.

Roasted carrots
4 carrots
olive oil

Cut the carrots into batons - I usually cut them into about 10-cm lengths, and halve or quarter those, depending on thickness. Drizzle with plenty of oil and roast in a 225�C oven (lower if you have a convection oven - mine broke!) for about 25 minutes. Make sure they don't burn but do let them roast properly.

Lemon Chili Yogurt
1 tbsp fresh coriander, finely chopped
zest from 1 lemon
1 tsp lemon juice
1/2 tsp sambal oelek or similar chili paste
3 tbsp thick yogurt, Greek or Turkish
1-2 tbsp wate

Stir together everything but the water. Add that gradually, stirring to get the thickness you want.

Serve everything with rice, or bread if you prefer. We also added crumbled feta cheese on top.
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Tuesday, June 28, 2016

Mashed Banana Fritters aka Jemput-Jemput Pisang/ Kueh Kodok ?QQ???

Mashed Banana Fritters aka Jemput-jemput Pisang or Kueh Kodok was my school times favourite snacks sold at the Malay stalls. The traditional recipe uses just plain flour, banana, sugar, baking powder and salt. The texture is more solid, dense and crumbly. 

I like the traditional one when I was younger. Now I'm no longer a teenager with such good metabolism, eating such heavy food will last me whole day that I can't enjoy other food. Sad right? So I would prefer less oily and lighter food. Craving for this deep fried fritters but don't want heavy food? I must think out-of-the-box and do my food experiment again!

This recipe that I have invented and sharing in this blog post is especially customised for myself. Uses the mixture of 3 kinds of flour - Self Raising Flour, Rice Flour and Glutinous Rice Flour, yield puffy fritters, crispy from the outside and chewy in the inside. And most importantly, these fritters are not oily at all. I am so delighted to have created this awesome recipe and it's definitely the one that I'll be keeping and using again and again. 

Love the crispiness of this puffy banana fritters and it's chewy texture in the inside. 


1 Ripe Banana (peeled and mashed) ????? 1 ?(???)

1 tbsp Sugar  ? 1??

Pinch of Salt ? ??

20g/ 2tbsp Self Raising Flour  20? ???

10g/ 1tbsp Rice Flour 10? ???

*10g/ 1tbsp Glutinous Rice Flour 10? ???

Some oil for frying ?

Note: If you like it less chewy, replace *glutinous rice flour with self raising flour.

I use Medella Organic Coconut Oil in this recipe. 

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. Mix all ingredients in a bowl. 

2. Heat up oil in a saucepan to 160-170'C. Scoop the batter and carefully pour into the hot oil. 

3. Deep fry until golden brown. Enjoy!

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Some feedback from those who have tried this recipe:

By Lee Carmen

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Monday, June 27, 2016

Classic Vanilla Swiss Roll ???????

This swiss roll may looks ordinary to you but it mean a lot to me. 

It was the recipe that I used in my......

~ first time baking swiss roll with my dad 

~ first time baking for 100pax for food tasting  

~ first baking demo

This swiss roll was made using 5 eggs recipe, with extra cream as requested by my boy.

First time baking with my dad ?????~?????

Last week when I was back to my hometown, I visited my dad and as usual, we chat a lot sharing our cooking and baking stories. Yes, my dad is a great home baker! He is 75yo this year. The way he bake is no-recipe method and that's where I learnt to create new recipe. Perhaps I should say I'm lucky to have his gene...and I knew that gene was from my grandma. My grandma was in the generation that she could bake madeleine and cakes using a tin and charcoal. No oven, no electricity required. Alright I think I should stop here else I'll be blogging my grandma stories...

Back to my swiss roll stories, yes, I was so happy that I get to bake with my dad for the first time. He whipped up the meringue with a hand whisk, I did the rest of the work. No worries, my dad has strong muscle power! lol.... The one that we made together, we did it without fresh cream because my parents don't eat cakes with cream. It was filled with his homemade Kaya and I can tell you, it tastes even better than the one with fresh cream! No kaya swiss roll photo was taken on that day because I always leave my phone in my bag when I spending time with my family. 

The naked swiss roll :) 

First time baking for 100 pax for food tasting

I was one of the volunteered baker in SHC anniversary event. Helped to bake some swiss rolls for the food tasting session, with a live demo on the spot. 

These were the rolls that I started to bake on Saturday night 10pm and ended my baking on Sunday at 2:30am. My very first ROLL AROUND THE CLOCK baking, although it's tiring but I enjoyed the process to the max until I forgot how many rolls I have baked! lol...Just baked more to be given out to my son's music school teachers and his friends :) 

First baking demo

I hardly put my 'face' in my blog post...This, probably the first one...

Yes, this is ME - Miki Mak, the author of this blog. I don't look like Winnie the pooh... :P
ME (the first from left) with all the lovely people with passion in baking and cooking. 

This was the swiss roll that I made during the demo, using 4 eggs recipe which is the one that I'm sharing in this blog post. 



4 Egg Yolk ?? 4?

33g Oil ? 33?

40ml Fresh Milk ?? 40?

1/2 tsp Vanilla Extract ??? ???

67g Cake Flour ?? 67?


4 Egg White ?? 4?

80g Castor Sugar ?? 80?
(can be reduced for less sweet swiss roll) 


Whipped Cream, click here for whipped cream recipe or use topping cream. ???,??

This roll was made using 5 eggs recipe.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



Preheat oven 180'C. 

1. In a bowl, mix together egg yolk, oil, milk and vanilla extract. Sift in flour. Mix with a hand whisk to form a smooth paste, do not beat or over-mix the batter. 

2. In another mixing bowl, beat egg white until foamy, add in sugar gradually. Beat until stiff and glossy. 

3. Fold the meringue into the yolk mixture in 3 batches. 

4. Pour the batter onto a lined baking tray (28cm/ 11" x 35cm/ 14"). Spread the batter evenly. Gently tap 2-3 times on the worktop.  
?????????(??:28cm/ 11" x 35cm/ 14")??????????2-3??

5. Bake in a preheated oven for 13-15 minutes. Every oven is different, do adjust the baking temperature and time accordingly.

6. When it's ready, remove from oven, gently tap 2-3 times on the worktop. Place a baking sheet and cooling rack on the cake, flip it over.

7. Remove the baking tray. Carefully remove the baking sheet. Roll up the cake while it's still warm. Here's a short video to show how I roll the cake:

8. Let it cool completely on the rack. 

9. When it's completely cooled, unfold the cake. Add whipped cream and roll up again. Keep in the fridge for at least 1-2 hours before serve. 
??????,??????,????,??? 1-2 ??????????????????,??LIKE?????????,???????????
If you like my recipe, click hereLIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Some feedback from those who have tried this recipe:

By Judy Bakes 

By Jeannie Tay 
By Sue Anne
By Angela Koh

By Eileen Tan

By Katherine Tan
By Katherine Tan
By Shen Cui Ling

By Shen Cui Ling

By Sylvia SH, her first attempt baking swiss roll. 

By Reigne Aniger

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Friday, June 24, 2016

Happy Midsummer!

It's midsummers eve today, one of the biggest Swedish holidays.
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Saturday, June 18, 2016

Ribeyes and Birch Syrup BBQ sauce for Father's Day on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I presented the following ideas for a Father's Day BBQ with Manitoba Ribeye from Wildfire Farms, and incredible Birch Syrup BBQ Sauce from the Canadian Birch Company, both available readily at the St. Norbert's Farmer's Market.

Father�s Day BBQ!  Easy to impress!

Wildfire Farms Ribeye Steaks (Ribeye is tender and has better flavour as, even though it is low fat, it has more fat than tenderloin so has more flavour.  It is situated next to the tenderloin and, along with Striploin or New York Strip, has the most flavour)Available at the St. Norbert�s Farmer�s Market
Canadian Birch Company BBQ Sauce ( at the St. Norbert�s Farmer�s Market

Roasted or baked sweet potato (for the meat and potatoes Dad to give better health benefit)
Butter and balsamic drizzled over sweet potato, with a sprinkling of sea salt

Saut�ed mushrooms for steak
crumbled blue cheese for steak. 
Optional:  soft fried egg for on top of steak

Saut� whole or sliced mushrooms in a bit of olive oil or butter.  Season with nutmeg, salt and pepper.  Deglaze with White Wine, Mirin or Vermouth.


Happy Father�s Day!
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Monday, June 13, 2016

Amazing halloumi toast

You guys, this was so good! Sourdough bread, olive oil and grated halloumi. Toast in the oven until the cheese is melted and golden. Make a salad with tomato, avocado, basil, onions, a little olive oil and balsamic vinegar. Top the toast with this.
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Sunday, June 5, 2016

Blueberry Overnight Oats ?????????

I have started overnight oats for quite sometimes and I find it really good. 

~ They're much easier to digest

~ Higher in resistant starch

~ Save my time, no cooking required

~ They're versatile 

It's easy to make, healthy and filling. Well, although there are thousands of overnight oats recipes online, I only stick to the basic one that I like. Just milk, vanilla yoghurt, chia seeds and rolled oats to pair with fruits. Most recipes calls for greek yoghurt but I personally like it more watery, so I use my favourite Dairy Farmers vanilla yoghurt. It's simple, no cooking required, just dump everything in the jar, soak it overnight in the fridge and breakfast is ready! 


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


1/4 cup Rolled Oats ???? 1/4 ?(???????)

1/3 cup Milk ?? 1/3 ?

1/4 cup Blueberry Yoghurt ????1/4?(??????,???greek??)

1.5 tsp Chia Seeds ??? 1.5??

1/3 cup Blueberries ?? 1/3 ?,??

2 tsp Blueberry Jam ???? 2??


1. Put all ingredients in a jar, mix well. 

2. Cover and keep in the fridge overnight. Serve chilled.

If you like my recipe, click herefollow my facebook page to receive more recipe updates. If you already LIKED my page but did not see my recipes on your Facebook News Feed, click here, go to my page:

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Saturday, June 4, 2016

Herbed Pizzas for CBC's Weekend Morning Show!

This morning I presented some lovely local products for CBC's Weekend Morning Show with host Terry MacLeod.   

This artisan pizza dough from Old Church Bakery, is remarkably light.  It feels as though it would float away.  You don't need to roll it, just press it out with your fingers.

The fresh herbs are wonderful! Fertile Farm has wonderful products at the market.  Grilling the Spring Onions makes them mellow and sweet.  The Sorrel is so lemony, just divine!

Herbed Pizzas

1 bag Artisan Pizza dough (from Old Church Bakery, at St. Norbert�s Market)
olive oil
Spring Onions or Sorrel (from Fertile Farm, at St. Norbert�s Market)
Pesto of choice for sauce.  I�m using basil arugula today, also optional to use only olive oil, salt and pepper
Shaved or grated parmesan cheese

You can bake this on a BBQ grill, with or without a grill sheet.  The Pizza dough is so light, it doesn�t need rolling, just spread it out with your fingers.  Spread on olive oil or pesto to the base of the pizza and top with your favourite toppings.  I love using grilled Spring Onions as it brings out the sweetness of the greens.  I simply drizzled olive oil over the Spring Onions and grilled on the grill sheet until a bit charred.  You can do the same with the Sorrel or put it on the pizza dough fresh. 

Bake on the covered grill until done or bake in the oven at 450-500�F until to desired doneness.

Enjoy with some crisp white wine or local beer.

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