I love drinking the Honey Sea Coconut drink especially on a hot day. It is very cooling. Sometimes I would buy the Honey Sea Coconut in can, mix it with water and ice and drink. 2 years ago, someone taught my youngest sister how to make her own Honey Sea Coconut and it is way much cheaper than buying the ones in the can. Every since then, I never buy anymore Honey Sea Coconut and I can have as much of the sea coconut in my drink to chew. I even made the drink to sell during fund raising food fair. Very profitable too. 
Here’s the recipe:
Fresh Sea Coconut – I buy them from the Central Market, peeled.
Dried Longans – You can buy them from the Chinese Medicine Shop.
Pure Honey
Gula Melaka (Palm Sugar)
Method:
Peel clean the fresh sea coconut and sliced them thinly.
Put everything in a big pot, add water and simmer it using slow fire until it thickens.
Cool it down.
Transfer them into a container and keep it chill in the refrigerator.
When you want to enjoy your Honey Sea Coconut drink, scoop some of it, add cold water and drink away!
I love trying out new recipe especially western dishes. One of my brother in laws make very good BBQ lamb ribs but until now I still have not gotten his secret recipe. I found a recipe called the First Timer’s Rib from Chefs.com. I wish I made these ribs because from the look at the ingredients, it looks so simple.
Here’s the ingredient
For the mop sauce:
3 Tbsps. unsalted butter
1 cup apple cider
3 Tbsps. bourbon, or 3 more tablespoons apple cider
3 Tbsps. soy sauce
For the rub and ribs:
2 Tbsps. coarse salt (kosher or sea)
2 Tbsps. brown sugar
2 Tbsps. sweet paprika
1 Tbsp. freshly ground black pepper
2 tsps. dry mustard (preferably Colman’s)
2 tsps. garlic powder
1/2 tsp. celery seed
2 racks baby back pork ribs(4 to 5 pounds total)
Lemon Brown Sugar Barbecue Sauce or another favorite barbecue sauce
The instruction to prepare it is quite lengthy. Do check out the links given in this post for the instruction if you want to give it a try too. Weekend is coming, get your hubby to mind the kids and we experiment new recipe in the kitchen. 
My brother is a good cook but when he cooks, my mom has to replenish her shallots and garlic faster that usual. He uses a lot of both in his cooking and that is what made the food smell and taste nicer. I don’t really see (taste) the significant of it until recently my hubby complaints about the Pong Teh that his mother cook. “Did you prepare the ingredient for Mother?” he asked. “Today, No. Why?” I replied and asked. “It is a bit diluted, like not enough ingredients.” he explained.
Well, I know the reason. When I prepare the Pong Teh ingredient for my MIL, I will peel quite a handful of both shallots and garlic which my MIL will blend with some Soya Bean Paste. It makes the gravy thicker and sweeter (coz a lot of shallots). That day, I realized why the dishes that my brother cooks always taste good.
I still remember when I was young; I would get so excited to know that one of my uncles is coming to visit. The main reason is not because of him, himself, it is the goodies that he brings. Without fail he will sure bring along a packet of chocolate gold coins. You know, the gold coins that has the Queen Elizabeth face on it.
I really miss eating those coins. Not that it can’t be bought in the supermarket but the quality of the chocolate is very poor nowadays. Not creamy any more. The last trip when SIL from UK came home, she brought back some of the gold coins. That was finger licking good! I heard that she might be coming back here again. Must remind her to buy some for me.
Last Friday I got my MIL to help me cook Chicken Pong Teh again. Chicken Pong Teh goes well with Sambal Belacan. So I made some during lunch time. In the evening when I came back from work, hubby told me that MIL loves it! I am so happy.
Here’s my Sambal Belacan recipe. You might be able to win your MIL’s heart with it. 
Ingredients
4-5 Fresh Red Chili
4 Bird Eye Chili (to make you explode. hehe)
2 Shallots
2 Inch Belacan (Shrimp Paste)
Salt
Method
1. Fry the Belacan till dry (no oil needed, ok)
2. Cut the chili to 3-4 parts to make it easier to pound.
3. Place all the ingredients into a pounder (lesung) and pound till it all mashed up.
How to eat it
Take a small pinch of the Sambal Belacan with every spoon of rice that has been mixed with the Pong Teh gravy or take a small spoon of the Sambal Belacan and mix well with your rice. Mmmm…delicious. (writing this makes me salivate!)
When I first met hubby, he was the bartender in the restaurant that we worked. The best thing of having a bartender boyfriend is you can enjoy cocktails almost everyday (psst…boss don’t know. Hehe). He loves making the Mixed Drinks Cocktails. The one I like the most is A Few Of My Favorite Things, a mixture of Amaretto Almond Liqueur, Bailey’s® Irish Cream, Kahlua® Coffee Liqueur, Vanilla Liqueur, Butterscotch Schnapps, Vodka & Milk.
Sometimes when we do not have customer at night and the boss is way, you know, when the cat leaves, the rats come out, 
we have the time of our life playing Drinking Games like the coin drinking game called the Spinner. Thank God none of us become alcohol addicts! Well, if you like to try making your own cocktail, there are hundreds of Mixed Drink Recipes from SuperCocktails.com.
At least now I have the peace of mind to leave my children alone to play in the room.
I am so bad at cooking that even frying a slice of fish I couldn’t get it right. Too scare that it won’t cook in the inside I fried it longer and it turn out to be over cooked. Dry and hard. Praise God that my children don’t mind eating the dry fish. I think they were too hungry!
Someone tell me, do I fry on slow fire or medium fire or high fire and how long does it normally take to get it just nice and juicy?
I just ate 2 pieces of Him Heang’s Tambun Biscuit that was brought to Malacca all the way from Penang. It is a gift from Sara, the manager of a MNC, one of my company’s customer. She went to Penang for a conference and she remembered me! Not only that she also gave me another box of Beh Teh Saw. Don’t ask me to translate I do not know Chinese.
I went to Penang recently and I don’t even bought back any of the above! Lazy to carry.
Btw, she is still single. Anyone interested? Do let me know.
This recipe is given by my aunt. All this while I did my chocolate fudge for my cake topping by just steaming a bar of cooking chocolate then add water and boil it. After trying my aunt’s choc fudge, I bid farewell to my choc fudge recipe. I don’t think mine is a real choc fudge.
Here’s the recipe:
100ml Condensed Milk
180g Unsalted Butter
300ml Evaporated Milk
3 Tbsp Cocoa Powder
1.5 Tbsp Honey
1 Tsp Vanilla Essence
Simmer them on slow fire till it become fudge.
We used to plant quite a number of Roselle trees and because they are too much of it, we made Roselle Jam.
Here’s how we did it:
Wash clean the Roselle’s petals. Mix in brown sugar, 1:1. Leave for 2-3 hours to let the brown sugar to be come liquid. Then Cook the mixture for 20 minutes. Cool it down then blend. Add lime to crystallize the jam. Store in bottles.
Honestly, I don’t really like the jam coz it is sourish. You got to use a lot of sugar to make it sweet.
