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Jump To Recipe Jump To Video You know, there's an art to crafting the perfect cup of Milo that many might overlook. Just adding milk or water (if you're a psychopath) won't quite get you there. Instead, the secret to unlocking that nostalgic, creamy richness lies in a harmonious blend of heated milk, a touch of sweet condensed milk, and the Milo itself. Only use Australian made Milo... And the game changer? Take a minute to whisk and froth it all up. This not only combines the ingredients beautifully but also introduces a velvety texture that elevates the entire experience. Trust me, once you've tasted Milo prepared this way, there's no going back to the old watered-down version. Enjoy your upgraded sip of comfort! Ingredients: (Serve 1) Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 45g + More For Dusting Pink Himalayan Salt, Pinch Equipment: Sauce Pot Milk Frother Directions: In a sauce pot over medium heat, add milk and condensed milk. Whisk to combine well. Next, whisk in milo, 1/3 portion at a time, until homogenous. Transfer to a milk frother. Add salt and froth until smooth and frothy. Transfer onto serving glass. Dust some Milo over the top. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video If you haven't yet dived into the world of za'atar, you're in for a treat. This Middle Eastern spice blend has a history as rich as its flavor. Traditionally, za'atar is a mix of dried herbs like thyme, combined with sesame seeds, sumac, and salt. It's been a staple in Middle Eastern cuisine for centuries, loved for its nutty, tangy, and herby profile. But here's my twist: I start by toasting cumin and coriander seeds until they're fragrant and just begging to be ground into a fine powder. This little step might seem small, but it makes a world of difference, adding an incredible depth to the za'atar. It's like unlocking a whole new level of flavors – earthy, warm, and with a slight citrusy undertone. Whether you're sprinkling it on flatbreads, stirring into dips, or seasoning vegetables, this homemade za'atar is a game-changer. It's not just a spice blend; it's a journey through history and flavor, right from your kitchen. Ingredients: (Make 1/2 Cup) Cumin Seeds, 3 TBSP Coriander Seeds, 3 TBSP Sesame Seeds, 1 TBSP Dried Thyme, 1 TBSP Sumac, 1 TBSP Sea Salt, 1/2 TSP Chili Flakes, 1/2 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add cumin and coriander. Toast until aromatic. Remove from heat and transfer into a spice grinder. Blitz until powder forms. Transfer to a sterilized jar. Toast sesame seeds in the same skillet until aromatic and lightly brown. Transfer to the same jar. Add in the rest of the ingredients. Give it a shake to combine well. Store in a cool and dry place. I prefer storing my spices in the freezer. Recipe Video:

I had been posting my food tour on Instagram and I thought it will be nice if I do the same for my website too. I wish my tummy can hold more food than what is shown here tho, cos there're still so much more food to be discovered and explored. Here're all the food that I had eaten during my 4 days in Kuala Lumpur. Phở Gà @ Jalan Alor, Bukit Bintang First and foremost, I would like to thank all you lovely people for the kind wishes. I indeed had a wonderful time. Probably, a much needed break from my day time job, creating recipes, cooking, baking and social media. TBH, I was burnt out. Now I am refreshed and ready to hustle all over again. I decided to retreat somewhere alone, not too distant from food and society. Bukit Bintang, KL, seems like a good place to start. Phở Gà @ Jalan Alor, Bukit Bintang I was always craving for some Vietnamese food (especially when my feed is always filled with Phở and Bánh Mì) and sadly, Singapore doesn't has any good Vietnamese eateries. So, without much hesitation, I ordered a bowl of Phở Gà as soon as I set out my food adventure. It was top notch! Need I say more? Phở Gà @ Jalan Alor, Bukit Bintang - The only workout is noodles lifting. Yong Tau Foo / Niang Tou Fu @ Ah Koong, Pudu, Kuala Lumpur After some Pho, I am still craving for some noodles. Other than pizza and bread dough, noodles is probably my next favorite dough (just a notch higher than pasta). This bowl of yong tau foo is so satisfying and comforting. It had been such a long time since I had an awesome bowl of yong tau foo. Can really taste the aroma of yellow beans, anchovies and fermented daikon, unlike those typical mediocre ones which are loaded with MSG. I had ordered mine with lo see fun (rice pin noodles). And you should've guess, it was phenomenal! Yong Tau Foo / Niang Tou Fu @ Ah Koong, Pudu, Kuala Lumpur During the ancient wartime in China, people are running in all directions from the gruesome wars. Hakka people found a way to preserve meat inside bean curds and vegetables. The concept had travelled with them throughout South East Asia which had evolved into what Yong Tau Foo is known today. Yong Tau Foo / Niang Tou Fu @ Ah Koong, Pudu, Kuala Lumpur Wanton Mee @ Jalan Alor, Bukit Bintang Did I ever get tired of noodles? Nope. Besides bread and pizza, I practically live on noodles. Is this the best wanton mee I had ever tasted? Hell yeah! I seriously thought I had tasted the best in Singapore, but this? This is on a whole different level of yummiliciousness! The char siu were thinly sliced and it literally just melted in my mouth. The wantons are silky smooth with a mixture of meat and fish as fillings. The noodles... Just perfect. I devoured the plate within a couple of mins! And yes! I had a second plate to ensure I wasn't dreaming. Wanton Mee @ Jalan Alor, Bukit Bintang Wanton Mee @ Jalan Alor, Bukit Bintang - More workout. Bánh Mì @ Jalan Alor, Bukit Bintang I knew that after having an awesome bowl of Phở Gà, I have to come back for their Bánh Mì. Just as I expected, it is probably the best I had tasted outside of Vietnam. Probably. I heard from the owners that they flew in all of the ingredients weekly straight from Vietnam to ensure top authentic quality. It looks simple, yet sophisticated. Crispy bread met with a very well balanced fillings. And you know that one isn't enuff for me. I had to order another with a simple filling. Bánh Mì @ Jalan Alor, Bukit Bintang Bánh Mì @ Jalan Alor, Bukit Bintang Bánh Mì @ Jalan Alor, Bukit Bintang Bánh Mì @ Jalan Alor, Bukit Bintang Sliced Fish Beehoon Soup @ Pudu Plaza What better way to comfort myself and keep myself cozy in this cold weather than this awesome bowl of sliced fish beehoon soup? Same as Singapore, it was pouring in KL, Malaysia. I love how the artisan brew the soup with fish bones and some other spices (can literally taste). There isn't any traces of MSG, unlike the mediocre ones in Singapore. The fish slices was so fresh that it just disappeared smoothly inside my mouth. Perfection. In case you are wondering, beehoon is vermicelli. I didn't do any lifting as I totally forgotten about it, cos you know, I stuck my face into the bowl right after the very 1st bite. Sliced Fish Beehoon Soup @ Pudu Plaza Kopi @ Pudu Plaza Don't need any fancy latte art. Just a simple cup of coffee will make my day. This coffee is brewed in those socks then pulled with condensed milk. Pulled literally translate from the Malay word "tarik". It's kinda hard for me to explain the motion, you can search thru YouTube. Pretty amazing to be honest. This cuppa tastes like Cafe Au Lait without the foamed milk. Kopi @ Pudu Plaza Kuih Bakul / Fried Gold Cake (Fried Nian Gao) @ Pudu Plaza I happened to find this eatery which sells fried Nian Gao. Initially, I didn't know that they are selling this yummilicious thingy. I was intrigued by the "Fried Gold Cake" wording. As I approached the eatery, I then found out that they are very famous and even won some awards. I knew I have to try one (or a few). TBH, this is the 1st time I had seen Chinese New Year cake (Nian Gao) being deep fried with sweet potatoes and yam. The result is that Nian Gao oozing out, like a lava, as soon as I took the 1st bite. Heavenly! Maybe I should make these during CNY next year. Kuih Bakul / Fried Gold Cake (Fried Nian Gao) @ Pudu Plaza Kuih Bakul / Fried Gold Cake (Fried Nian Gao) @ Pudu Plaza Kuih Bakul / Fried Gold Cake (Fried Nian Gao) @ Pudu Plaza Kuih Bakul / Fried Gold Cake (Fried Nian Gao) @ Pudu Plaza Kuih Bakul / Fried Gold Cake (Fried Nian Gao) @ Pudu Plaza Kuih Bakul / Fried Gold Cake (Fried Nian Gao) @ Pudu Plaza Crispy Popiah @ Pudu Plaza Another famous eatery which I had heard about is the crispy popiah. Yes! It definitely lives up to it's name. Is this the best popiah I had eaten? I can honestly say that it is just a little lower than my favorite popiah eatery in Singapore. The fillings is the usual turnip peanut vegetables mixture. What really intrigues me is the crispy bits of crunchiness. I am still figuring out what it is made of. Crispy Popiah @ Pudu Plaza Crispy Popiah @ Pudu Plaza Winson Berger @ Pudu Plaza This mark the end of my KL food adventure. Will I be back? Definitely. There're still a lot of food to explore and my tummy can only hold this much food. I had gained a lot from this trip; being able to rewind myself and being inspired by the different types of food. Guess I will take a food adventure trip every 3 months. Winson Berger @ Pudu Plaza Anyway, I found this on the side of the road near Pudu Plaza after I had my last bfast. I just couldn't resist getting myself a burger even after my tummy was full. I mean, look at that, the burger bun was being grilled in front of me. Don't think anyone can resist. Having no idea what the fillings was, I just went ahead and grab myself a burger. As I revealed the fillings, I was literally drooling! 2 bah kwa (Chinese BBQ jerky), a heaping serving of meat floss with a special smoky spicy sauce. This tasted just like Chinese New Year, only better! I initially thought it was a simple Roti John, but I was so wrong. The old artisan was too shy to take a photo, so I went ahead and take shots of his mobile eatery. If ever, you are in that area, keep a lookout for this awesome burger. Now the question is, did I grab myself another? I grabbed 2 more for the road. Winson Berger @ Pudu Plaza Winson Berger @ Pudu Plaza Winson Berger @ Pudu Plaza Winson Berger @ Pudu Plaza Winson Berger @ Pudu Plaza Winson Berger @ Pudu Plaza Hope you will enjoy the food experience as much I do. I will probably start a brand new food touring section on this website. Stay tuned.

Kneading The Dough: If you have a stand mixer, that will be great. Use a hook attachment, start at a slow speed and gradually increase the speed. Once you see the dough pulls away clean from the side of the mixing bowl, you know that you got all the measurements of ingredients right and the kneading process is done. If you don't have a stand mixer, not to worry. You can get the same result from kneading with your hands. After combining all the ingredients with a spatula, set the spatula aside and get your hands into the mixture and start kneading inside the mixing bowl. Most of the time, a recipe will call for transferring the dough onto a floured working surface and start kneading. But, I find that kneading inside the bowl will ensure that all the crumbs of flour will be kneaded into the dough without adding additional flour. To check whether the dough is kneaded properly, we do a "window-pane" test: Pinch a small piece of the dough, flatten it out with the palm of your hand or a rolling pin to about 1/8 inch thick. Rise the flattened dough to a light or sunlight. If the dough is translucent and you are able to see the shadows of your fingers, the dough is kneaded properly. If not, continue kneading until the dough has passed the test. Knead in the small test piece back into the dough and form into a ball. The Shaping Process: It took me almost a year of practice to get the shape almost as round as a circle. Try not to use any rolling pin (unless you are making Roman Pizza), as the rolling pin will knock all the wonderful air out of the dough. We have the best tools in the world - our hands. Dust working surface lightly with flour. Flatten the dough out with the palm of your hand. Lift the dough up and pinch 1/4 inch away from the edge of the dough with your thumbs and fingers as you swirl the dough in a circular motion. This will create that iconic pizza border. Place the dough down on the working surface. Using your fingers, gently pull and stretch the dough in a circular motion, leaving that 1/4 inch border. Continue pulling and stretching until the dough has become relatively larger in size. Lift the dough up. Using your knuckles (like you are in a boxing match, LOL!), gently stretch the dough while swirling in a circular motion. At this stage, your dough is at its most vulnerable stage, which means, if you stretch it too much or too harshly, there will be holes. If there is/are holes, gently pinch up the holes. As soon as the middle is translucent, stop stretching. So there, you have successfully shaped a pizza with your hands! All it takes is patience and practice. You can always form the dough back into a ball if you feel the shape isn't right or the holes are too big to be pinched and sealed. Let the dough ball relax for about 15 minutes, before start shaping again.

In my perception, I honestly do not believe in the microwave; it causes radiation to your food. I still prefer the old fashion method of a double boiler. A double boiler is usually used to melt chocolate. You can of cause purchase a double boiler at Amazon whereby there are 2 pots stack on top of each other. But here, I am gonna show you how to create a double boiler in a home kitchen without a fancy store-bought double boiler. First off, you will need a heatproof bowl; one that is wide enuff for your pot. I would highly recommend using a metal bowl as it is a good conductor of heat. Secondly, fill a pot with about 1 to 2 inches of water. You have to make sure that when the water start to simmer, the water will not touch your bowl. This is very crucial because the chocolate or other ingredients will burn instead of melting when the high-temperature water touches your bowl. Thirdly and lastly, you would wanna use medium-low heat. Place the bowl of chocolate or ingredients on top of the pot and let the simmering water, steam and heat do their magic. A simple technique and trick to create a double boiler.

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