KK Mslaysian has been serving up authentic Malyasian food from their Epsom restaurant for over eight years. I’ve been there a couple of times e recently and have found the food to be amazing. I’ve only been there a few times for dinner as its always completely packed and waiting times for food tend be long. Lunch time is much more enjoyable with tables readily available and food arriving quickly.
On a visit just before Christmas last year, we tried the seafood laksa and the Singapore noodles. The laksa was delicious, creamy and coconutty, packed full of prawns, squid , tofu and even some hard boiled egg (which is missing from a lot of laksas in Auckland). However, the Singapore noodles was the standout. Although I enjoy Singapore noodles, they are usually quite greasy and heavy. This version of the dish was fresh and light. Instead of the usual pieces of BBQ pork, there was pieces of chicken, the noodles also had pieces of cooked tomato and a pile of fresh shredded lettuce on top. They were also delicately flavoured and had a good hit of chilli (I asked for spicy).
As you might be able to tell, the KK version of the Singapore noodles has become one of my current food obsessions click here to see the list of them. I returned this week to have the Singapore noodles and they were just as good as the first time.
463A Manukau Road, Epsom, Auckland
Phone: 09 630 3555
Singapore noodles from KK Malaysian – click here to see why
Funfetti Cupcakes – click here to see my post on them
A homemade version of the Pandoro brownie – over Christmas we had a 4.5kg block of Toblerone, as there is only so much Toblerone that we could eat, we set about finding recipes too incorporate it into. The best idea seemed to be the best option. Our first try was a bit of a dud, turning out more a bit too cakey and not as fudgy or decadent as a brownie should be. My brother and his wife suggested making the famous Pandoro brownie (the recipe is available online, click here to see) and it was amazing. Rich chocolately, decadent, fudgy with a crunchy crust and of course made even richer by the huge chunks of Toblerone that we dotted through it. Divine.
Chickpeas – so good for you, tasty and so versatile. Hummus, falafels, salads, added to casseroles.
Vietnamese rice flour crepes – so fresh and tasty and although the classic filling is pork and prawn, there are many other flavour combinations. I had a delicious mushroom and tofu version over the Christmas holidays.
Recently, I’ve seen a lot of funfetti baking around the Internet and have been wanting to try some out. I wanted to do a test run as one of my daughter’s birthdays is coming up in April and I’m thinking of using a funfetti cake as the base and transforming it into whatever shape or character she sets her heart on. We had some friends over for a BBQ on Sunday, a mix of six adults and six kids, and I thought it was the perfect opportunity for a test run.
I used the recipe from the website how sweet it is, click here to see.
I didn’t have quite enough sprinkles at home (I used1/4 of a cup instead of the 1/3 of a cup in the recipe) so my version don’t look quite as colourful (next time I will definitely use more sprinkles).
The cupcakes were a hit. The kids loved them and the adults all enjoyed them too. They had a lovely vanilla flavour and the sprinkles through cake cupcakes were a really fun addition that added a little bit of a crunch to the normally soft cake texture.
Overall a really good cake flavour, I’ll definitely be using this again, especially for kids birthday parties – my kids love anything with sprinkles!