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Mini Cheese Tarts (Lemony Blueberry & Chocolate Swirl)

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Lemony Cheese Tart with Blueberry Toppings

I love cheese cake; I love the creamy filling that goes so perfectly with the crust; I love the taste; I love the smell. It is so good to be true. Yes, one piece probably costs you  300 – 500 calories depending on the size and ingredient. Although I have a sweet tooth, I will still eat it because I love it.  If we buy a cheesecake, I would be the one who is eating up the whole cake. So after a while I am not buying anymore and nor making anymore because no one in the house will eat more than one piece.  It will just sit there. Can’t even remember when the last time was but it was long enough.

I once saw these ready made bottom crust in the grocery store and gosh, they are the mini tarts in a pack of six! I was so excited when I found them. This is great because it is small portion perfect for individual size.  So during one lovely Saturday afternoon about two weeks ago, I made these Mini Cheese Tarts as an after dinner dessert for my dear girlfriends. They loved it.

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Stir-fried Opo Squash with Dried Shrimps

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I first got to know about opo squash (calabash gourd) was few years ago when I was living with my aunt in NYC. I remembered it is one of those vegetables she planted in her small little farm at her backyard. This vegetable is a kind of fruit with light green smooth skin and white flesh. It is commonly used for stir-fry or soup in the southern Chinese cuisine as what my aunt did.

I don’t normally pick up this vegetable and it was on sale in the Asian food market. Thus I bought one home and tried to make a dish with it. Opo squash doesn’t have much taste on itself. It is similar as the cucumber. So I decided to make it simple by stir-frying it with the dried shrimps. It turned out to be a decent dish for dinner. Share with me if you have any good recipes for opo squash.

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Dry Spiced Tofu and Seaweed Cold Appetizer (涼伴豆干海帶)

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Don’t know why I have been craving for this Bean Curd and Seaweed  Cold Appetizer, maybe because we haven’t got a chance to go the local Chinese restaurant that we usually have this lately. Also recently I read a forwarded email talking about a man having some cancerous disease and then he started to eat seaweed after an advise from a physician. After couple years later, the cancerous symptoms were completely gone. I know, why do I really believe, it’s a forwarded email.

However I have done some research on seaweeds. They are nutritious with high in fiber, calcium, magnesium and iodine. But always be safe not to consume too much of one food, we should always keep our diet balance with a wide variety.

This dish is really easy, just have to do some cutting. Plus the weather is so hot during the summer, I don’t cook a lot.

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Assam Fish

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Time out for the Thai curries. I craved for Assam Fish this week.

The Assam Fish (Asam Fish) is a classic and authentic Malaysian dish which I love the most. I was blissful enough to have this heavenly dish for three times when I was having my recent vacation in Malaysia. It is a spicy sour tasted dish, where fish is cooked in assam (tamarind) fruit juice together with some other ingredients like tomato and okra. Normally, fish (such as mackerel, stingray or red snappers) or even fish heads are used. Stingray was the common fish my mom used for this dish. She made this dish so good!

Nowadays assam pastes are sold in convenient packs and I bought few Tean’s Gourmet brand assam pastes from Malaysia. I thought it’s so complicated to make the Assam Fish but I was totally wrong! With the convenient pack and a few easy steps, I completed my first Assam fish. It was good.

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Sambal Telur (Sambal Egg)

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Nasi Lemak or Coconut Milk Rice wrapped in banana leaf is an all time Malaysian favorite dish. The traditional Nasi Lemak basically comes with a handful of fried anchovies, roasted peanuts, cucumbers and Sambal Egg. The dish sounds really simple, but we could just gobble down and be satisfied with a plain Nasi Lemak and lots of Sambal. Yes, the key ingredient to one great Nasi Lemak is of course the Sambal.

Sambal or Grounded Red Chili is one of the important components in traditional Malay cooking. The basic ingredient is just the fresh red chilies, then you start adding a little bit here and there of garlic, shallot, ginger, tamarind or others for a more robust flavored  Sambal. Once you do a couple of try outs in making your own Sambal, you can always prepare a full list of scrumptious Sambal dishes, such as Sambal Okra, Sambal Sotong, Sambal Asparagus with Shrimp, Vegetable Curry and etc.

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Lama Kitchen is a food and cooking blog fills with savory food with great cooking recipes and ideas for those of you who love food and home cooked meals. Read more