Bought a bottle of spicy hot sauce from my trip to Busan last year and decided to try it out. Not very sure how to use it so just experimented with the usual chicken wings. Marinated the mid-joint wings overnight with some salt and sauce then baked at 200 degree Celsius for 25 minutes.
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Not sure if it was because I was using it in the wrong method or cooking the chicken wings in the wrong method, the taste wasn't great. Just very spicy. Maybe next round, I will try cooking something else with the sauce.
Found a pack of coconut cream which was expiring soon. So had been googling the Internet for easy recipe to use. In the end, I decided to try modify some of the kueh recipes I found online. First, I used the bottom layer recipe from this Seri Muka recipe by Rasa Malaysia. For the top, I adapted the Steamed Coconut Custard recipe from Steam & Bake because I didn't have all-purpose flour to create the top layer from Rasa Malaysia's recipe.
The result was... I also don't know how to describe. The bottom layer was ok, the top not so much. Partly because it was very soft and also I was using the wrong baking tin to steam. When I tried to remove the kueh, the top layer was stuck to the side of the tin. The baking tin was the extendable type so when I extend the sides, the top layer broke.
Taste-wise, I guess I should have used the egg whites instead of the yolk, the yolk taste was a bit overpowering. Found some gula melaka in the fridge, so poured some over the kueh, turned out the taste improved when everything was mixed together.
Will I try again, I guess not.
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