Old Fashioned Chinese Fried Chicken - Chicken #1

When I was 4, when I woke up one morning.. I remember grandaunt holding a can of Brown and Polson cornstarch, that she fondly calls as butterfly powder. She looked at me and said, today I'll make something delicious for you with this butterfly powder.

I saw her chopping up a chicken, marinate a big plate of it for a few hours. Then I saw her frying them. When it was my dinner time (Yes, I am always the first to eat at 5pm), grandaunt gave me my favourite part, the middle wing. Then she told me, it's my birthday. That's why we have fried chicken today.

Being so young, I hardly knew what are birthdays, let alone my own birthday. In those days, children's birthdays were usually not celebrated, only birthday of old people are celebrated.

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Apple Almond Buns - Fruity Buns #3

Remember I made apple butter some time ago?
The only person who enjoyed this spread was Lydia and I, the rest all went uuurrghhhh because of the cinnamon.

I still had some apple butter left and when I saw this recipe, I just gave it a go since some Aussie relatives will be here. They are used to eating cinnamony stuff since they have been there for decades. It'll be a good chance to make these since the others didn't like this spread. The relatives enjoyed the buns and I'm happy!

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Chocolate Banana Boomerang Buns - Fruity Buns #2

Cathy! I really made this, hehehehe.

Last year (I made these buns last year, LOL), I saw Cathy posting some boomerang coffee buns and I thought she wrapped them with a banana. She said I was being imaginative and I thought it would work out.
And after I made the chocolate cream cheese buns, I fell in love with the dough and my mom gave me a bunch of 'velvet' bananas. They're perfect since these bananas are slim and curvy!

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Strawberry Custard Cream Buns - Fruity Buns #1

The blueberry buns that Pook made were soooo pretty. Can't take my eyes off them. And so, I wanted to make them too. I chose to use strawberries because of the price factor and personally I love strawberries.

My girls thought these were cupcakes due to the form it takes in. And they were in for a surprise when they tried eating it.

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Mee Racun @ Poisonous Noodles of Batu Pahat - MFF Johor #4

What a name!
Dare to eat?

It's named as such because it is said to be addictive. It won't cause fatalities. LOL
This noodle is a spin-off from the famous Muar Bandung Noodle, but it uses lamb shank instead of chicken and seafood.

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Telur Pindang ~ Leaf Braised Eggs - MFF Johor #3

Telur pindang is a traditional delicacy of those of Javanese descent in Johor. The eggs are simmered for 3 days 3 nights in a concoction of leaves and spices, sometimes up to 7 days 7 nights. It is said to be the food of the olden day traders who travel for days because this egg could keep for 2 weeks. It is a common door gift used in Malay Weddings especially for the Johoreans, but it is used in other states too, because it is more special than regular hard boiled eggs used in Bunga Telur

I'm am used to eating braised eggs, but usually the Chinese style. Tea eggs is one of my favourites. This is something similar but not the same. 

During my year in Johor, I have seen it before, but never eaten any there, because I didn't know what it was. That brown shiny egg sitting at my favourite soto stall. (wonder why mine is dull)

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Kacang Phool - MFF Johor # 2

Foul Beans.... That's what stated on the can. No joke, they are foul beans.

Ok ok.. they are commonly known as fava beans or broad beans. I bought this can of fava beans from Jusco for less than RM3. I can't get them in Tesco. Not sure about other places. Initially I wanted to be ambitious and wanted to use raw beans. I used to think that these beans are common in Malaysia, but it seems that even Indian grocery shops don't carry this bean even though it's a common fare at Indian snack stalls. We fondly call those stalls as kacang putih stalls and the Indian uncle selling the snacks as kacang putih man. It's those large crispy fried beans that has a dark skin, that we usually remove before eating... that one! Yes, those beans.

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