[YummyEats] 3 Bags Full, Sunway Damansara

3 Bags Full

38A-1, Jalan PJU 5/10, Dataran Sunway Damansara, 47810 Petaling Jaya, Malaysia

Open Tue - Fri, 11am to 10pm and Sat - Sun, 9am to 11pm

https://www.facebook.com/3bagsfull.my

Was searching for nice looking, not too packed and cozy restaurant for a Christmas gathering with 15 others. So I came across this place with moderate Christmas decorations to light up the Christmas mood. 

[YummyEats] KarmaKamet Diner, Bangkok

Karmakamet Diner, Bangkok

30/1 Sukhumvit Soi 24 Bangkok

Open daily 9am - 11pm

+662 262 0700-1 | http://www.karmakamet.co.th/

This was the third time I've travelled to Bangkok, the Land of Tom Yum Goong. I always love eating Som Tum and Tom Yum. I found a new love in this beautiful land during the recent trip. Karmakamet Diner is such a beautiful place which serves high quality of western food in a very relaxing ambience and classy, yet friendly environment.

[YummyBakes] Strawberry Oreo Hokkaido Cupcakes

Strawberry Oreo Hokkaido Cupcakes 

I've been wanting to bake these little yums after the few success bakes on Hokkaido cupcakes. I am a fan of Hokkaido cupcakes. Well..who doesn't? Especially when it's cold, yet soft and fluffy filled with custard cream.

Little yums~

I am a fan of Diana Gale. She published awesome food recipe. I was amused with her post on the Strawberry Oreo Hokkaido Cupcakes. I actually made 2 batches of the cupcakes in 2 different days. 

[YummyBakes] Banana Bread/Cake

Banana Bread

I remember hating banana cakes when I was young. I had headaches once I ate any banana cakes bought from stores. Until I tasted my mum's homebaked banana cakes with no artificial flavouring, I started to slowly accept it. 

Most of the banana cakes bought from stores contain artificial banana flavouring, which makes me headache and dizzy sometimes. I still don't get it. Bananas are so easy to get yet they want to use artificial flavouring. 

[YummyBakes] Strawberry Hokkaido Cupcakes

Strawberry Hokkaido Cupcakes

Thought that Hokkaido cupcakes would be great to enjoy on a lazy weekend. :) The first time I baked Hokkaido cupcakes last year turns out bad. The cake texture was dry and tough with weird taste. I don't know why until I baked for the second time few months back, with different recipe. Still not quite satisfied, I tried again this time it turned out super great! Thanks to Nasi Lemak Lover's recipe.

[YummyEats] A Pie Thing, Damansara Uptown

A Pie Thing

No.128G, Jalan SS21/35, Damansara Utama Petaling Jaya, Malaysia (same row with Maybank)

Open Tue - Sun, 4pm to 11pm (12am on Fri and Sat)

https://www.facebook.com/apiething

Am so happy to finally be able to try their pies. A Pie Thing had been there in Uptown for quite some time. Easily spotted as the shop is facing LDP with a bright signboard at the corner. 

A cool concept of making pies the main thing. The environment was cozy and simple with few tables outside of the shop and some bar top tables and chairs too. 

[YummyBakes] Japanese Dark Pearl Chocolate Birthday Cake

Japanese Dark Pearl Chocolate Cake

First time baking a whole cake for Birthday occasion. Made this last week for my sister's birthday. My family love chocolate cake. So, I decided to bake Japanese Dark Pearl Chocolate cake as the base. 

[YummyEats] Han Woo Ri Korean BBQ Restaurant, Damansara Uptown

Han Woo Ri Korean BBQ Restaurant

No. 34G, Jalan SS21/62, Damansara Uptown, 47400 PJ

Open Monday - Sunday, 11.30am - 2.30pm, 5.30pm - 10.30pm

+60 3 7731 3357

Long awaited post. Korean food is my favourite after Thai food. This restaurant is not something new. Has been there in Damansara Uptown for quite some time. I remember visiting the restaurant a couple of months after its launching. The food and service was totally awesome. I went again last month and hoping that the food and service remains excellent. And yes, they did not disappoint me.

The staff was friendly and attend to you quickly, unless there's lots of customers and they are too busy. On the second visit, they do provide grilling service where they will cook the meat for customers if the customers request to do so.

The menu has quite a lot of choices of meat. Prices are reasonable in such environment. Like many others, there must be minimum 2 sets for BBQ orders. I choosed 2 pork meat.

The side dishes attract me the most during my first visit back then. They were delicious and the quality is there. They are still maintaining it. The staff in Han Woo Ri was generous to give us refill on the side dishes as well. Unlike few others restaurant, they are so reluctant and pretended they didn't see us raising up our hands or pretended they were so busy until forgot to attend to my request. When this happen, I get super annoyed.

They also serve a bowl of soup each. Not sure what soup was that called but it was yummy!

A closer look to the pork belly that I ordered. They were big and definitely enough to fill our hungry stomach.

Below is another part of pork meat marinated with their special sauce.

I can't wait again for my third visit. Highly recommended restaurant if you're Korean food lover.

[YummyBakes] Matcha Souffle Cheesecake

Matche Souffle Cheesecake 

It's a long weekend and therefore, baking is a must! Last week, I made Japanese Cotton Cheesecake for the first time. I love the result and wanted to bake similar cheesecake again. This week, I decided to make similar cotton cheesecake, also known as souffle cheese cake, but with matcha powder added into it.

[YummyBakes] Japanese Cotton Cheesecake

I shall share the recipe quick because the recipe leads to fluffy and creamy Japanese Cotton Cheesecake. Honestly, it is the first time I'm baking this cake. I halves the recipe from Christine's Recipe. Her recipe bakes for 2 baking pans. 

I can't deny that this cake is not simple to make. Ingredients is pretty basic. But what I fear the most is the shrinkage of the cake. I thought that the cake is gonna shrink a lot.

[YummyDessert] Kiwi Strawberry Popsicles

Bought the cute candy color popsicles maker from Ikea. Finally got the time to make use of it! Searched through Pinterest and found this super easy recipe for healthy and fruity popsicles.

You only need this!

I love Yoplait's Vanilla Yogurt. It just goes well with any fruits. I used this yogurt a lot in making overnight oats as well. 

Ready to freeze it

To make 6 popsicles

Ingredients

2 strawberries, sliced

Half kiwi, sliced

Vanilla yogurt (can substitute with coconut juice)

Directions:

1. Place 1 tbsp of yogurt in each of the popsicles. 

2. Add in sliced strawberries and kiwi. Pushed it down or you can just leave it. It is really up to you.

3. Fill up with more yogurt.

4. Freeze in refrigerator overnight. 

Taste good and natural! 

[YummyBakes] Classic Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Its Sunday baking again! Its been a while since I last baked on Sunday. The last one was Cranberry Walnut Mini Muffin. Red Velvet Cupcakes is super lovely on the look itself. I researched quite a bit on red velvet cupcakes recipe over the last few days. 

Cupcake Jemma's video attracted me the most. She made beautiful cupcakes and the red velvet looks super cute and lovely. Her recipe mades 24 cupcakes. I realized she used lots of icing sugar for the frosting. 

[YummyBakes] Chinese New Year Little Goat Cookies

Spent one of my pre-cny day in baking these little goat alike cookies. It is actually potato cookies, just that it is made into little goat shapes.

Since next year is the Year of Monkey, I guess I won't be making this but its still good to note down the recipe here.

Fresh from the oven =)

[YummyBakes] Light Matcha Cranberry Cookies

Here's another CNY cookies that I made this year. Simple, healthy and yummy cookies. Those who love green tea will definitely love it. I found this recipe in Nasi Lemak Lover blog while I was browsing for easy to make CNY cookies.

[YummyBakes] Basic Chocolate Chip Cookies

I've seen quite a number of friends posted their home baked chocolate chips and all looks yummy! So I decided to bake them as well. Glad that my mum owns a good oven compared to mine. 

Yummy yummy!

This cookie is simple and easy to make. Suitable for Valentine's Day and any other occasion as well. 
I realized that the cookie taste better the next day. It became much more crispy and fragrant. 

Simple ingredients

Recipe adapted from Vivan Pang's Kitchen. I made half of the recipe and the cookies filled up 2 small canisters. 

Ingredients:

125gm unsalted butter
50gm white sugar
50gm brown sugar
1tsp vanilla essence
1 egg
250gm all purpose flour
1tsp baking powder
Pinch of salt
100gm chocolate chips

Directions:

1. In a large bowl, sift flour, baking powder and salt. Set aside.
2. In a mixing bowl, mix butter and sugar till light and pale in colour.
3. Add in egg and combine well.
4. Add in vanilla essence and stir. 
5. Add flour in few batches and fold in slowly. Then combine chocolate chips evenly.
6. Drop a teaspoon or any size you desire of the batter in baking tray and slightly press it. 
7. Bake at pre-heated oven at 180C for 15 to 20minutes till it turn golden brown.

[YummyBakes] Cranberry Walnut Mini Muffin

This is a super late post that I have to do it today before I post anything else later on my CNY bakings and cooking. 

My bf has been complaining that I made too much chocolate cakes! So this time it is chocolate free. I love anything with cranberries especially desserts. I bought dried cranberry from Bake With Yen at much cheaper price. 
This is the first time I'm baking something with dried cranberries in it. :) 

At first, I thought that this muffin is going to be buttery and very moist which I hope it won't be. I like the muffin to be averagely moist and not too soft. Luckily it turns out well and I'm going to stick with this recipe next time. I adapted the recipe from Christine's Recipe and double the recipe as I want to make more mini muffins. The original recipe makes 8 muffins.

Buttercup's butter

Ingredients needed 

Muffin cups lined on the tray

Makes about 12 to 14 mini muffins, depending on muffin cup size

Ingredients:

2 medium eggs

120gm castor sugar

200gm butter

240gm all-purpose flour

80gm corn starch

2 1/2 tsp baking powder

130ml fresh milk

100gm dried cranberry, preferably chopped

50gm walnuts, chopped

1 tsp orange zest

Directions:

1. In a large bowl, sift flour, corn starch and baking powder. Set aside.

2. In a mixing bowl, cream butter and sugar till creamy, light and pale in colour. (Original recipe uses hand mixer).

3. Add in eggs one at a time and combine well at each addition.

4. Fold in the flour mixture in few batches. In between add in milk little by little. Combine well.

5. Then, add in dried cranberry, walnuts and orange zest and mix evenly. 

6. Fill the muffin cup 3/4 full.

7. Bake in pre-heated oven at 180C for 25 to 30 minutes. Toothpick inserted in should come out clean.

[YummyCooks] Stir Fry Potato Slices with Hot Pepper Paste

This dish came into my mind quickly when I was thinking what can I cook with ingredients I had in the fridge. I didn't refer to any recipes in the internet, so I created a real simple one myself. 

I have one tub on the Korean hot pepper paste but I seldom make use of it. I guess I have to find more recipes that needs the paste. What I can think of is Kimchi Fried Rice, Kimchi Soup and maybe Stir Fry Cabbage with hot pepper paste. 

Below will be the recipe for this dish:

3 to 4 servings

Ingredients:

1 medium US Russet potato, thinly sliced
Half carrot, sliced
1 medium onion, sliced
1 cloves of garlic, chopped
1 medium tomato, chopped
1 tbsp hot pepper paste
1 small bowl of water (depends on your liking)
1 tsp soy sauce 

Directions:

1. Boil sliced potato for 4 minutes. Make sure it is not too soft. Set aside.

2. In a frying pan, heat up 2 tbsp of oil in low to medium heat. Then, fry garlic and onion for 1 minute. 

3. Add in carrot, potato and tomato and fry for a while before adding in water. Add in the hot pepper paste and stir well. 

4. Let it boil for 3 to 5 minutes. Add water if it dries up quickly. 

5. Lastly, add soy sauce to taste.

[YummyBakes] Hokkaido Chiffon Cake

I realized I didn't share any recipes of my baking for the past few weeks. And here is one after so long. They said making Hokkaido Chiffon Cake is not easy. I don't believe them until I tried it for myself. The first time I made was a failed ones. The texture turn out to be hard. Definitely not a chiffon cake texture. Even the colour was pale. The second time I made turns out quite successful I guess its suitable to note down the recipe already. Thanks to my mum for the recipe. 

Ingredients needed for a basic hokkaido chiffon cake

Polka dots square muffin cups from Bake With Yen

 Makes about 6 big muffins (depending on the muffin cup size)

Ingredients:

3 egg yolks
60gm milk
90gm all-purpose flour
40gm corn oil (I use melted butter instead)
1/2 tsp vanilla essence
30gm sugar
Strawberries for topping

3 egg whites
30gm sugar

Cream Filling
60ml whipping cream
1tsp instant custard powder
10gm sugar

Directions:

1. In a mixing bowl, whisk egg yolks and sugar till pale in colour. Then, add oil and mix well.

2. Sift in flour in few batches. Add in vanilla essence. In between, mix in milk. Combine well and set aside.

3. In another bowl, beat egg whites using an electric hand mixer. Beat until foamy, and add in sugar little by little. Continue to beat the eggs until soft peak. (IF you are dare enough, turn the bowl upside down and make sure the meringue does not fall).

4. Take 1/3 of the meringue and stir lightly with the egg yolk batter. Then, continue to fold in the meringue lightly. DO NOT OVER STIR else your cake will turn hard. I realize there will be lumps of meringue still but I just make sure I don't over stir it.

5. Fill the batter in the muffin cups till 3/4 cup full. Bake in pre-heated oven for about 20-25 minutes and until the top turns golden brown.

6. For the filling, beat the whipping cream, sugar and custard powder using a electric hand mixer till soft peak. 

7. Transfer to a pastry bag and let it refrigerate. 

8. Make sure to leave the cakes completely cool down before you pipe in the custard cream filling.

9. Topped with slices of strawberries or cherries.