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Keto Lemon Loaf

Posted on April 15, 2021June 21, 2021 By Alexandra Wong No Comments on Keto Lemon Loaf
Keto Lemon Loaf

Loving my keto lemon loaf so much! … keto? How did I, inveterate lover of carbs, end up on the keto bandwagon? This was partly inspired by a chat I had with a dietician when my parents came down in KL for medical appointments. She posited that adopting a low-carb diet can reverse diabetes. Or…

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Cakes & Sweets, Keto

Who’s Ipohbunny, lah?

Welcome!

I’m Alexandra Wong, a self-taught Malaysian home cook on a mission to simplify and healthify recipes using affordable quality ingredients. I am a writer by profession, mostly known for my feelgood stories about people, travel and food.

ipohbunny
Folks, meet my burrito stuffed with cheesy butter- Folks, meet my burrito stuffed with cheesy butter-fried pulled chicken and onions in a spicy creamy sauce - aka the most delicious burrito I've ever eaten in my life!! What makes this burrito so freaking awesome? It's  Because it is a combination of tips and tricks I nicked from 2 beloved chefs! 1. To make the chicken, I poached it in stock, pulled the meat and then fried it in butter. I know, decadent! This method of preparing chicken was something I learned from @refikabirgul's cypriot pasta :) 2. To make it even MORE delicious and creamy, I scattered cheese over the chicken after it finished frying and let it melt, a tip I picked up from Sam @thecookingguy This will make it INSANE I tell you! On to the recipe! 1. To prepare chicken, place a piece of chicken and cover with water. Add salt, spring onions, garlic, onions, and chilli - this is to season the water and give it flavour. Poach gently for 20 minutes. Remove and when chicken is cool, shred by hand to make "pulled chicken". 2. Heat butter in nonstick pan. Throw in sliced onions and cook until soft. Then add chicken and cook until it starts browning. 3. Now, cover top with cheese. Cover with a lid and let cook until cheese has melted. 4. Prepare your burrito - there are so many ways but I wanted to keep it simple, so no avocado crema or complicated sauce. But this burrito doesn't really need it because the cheesy chicken already delivers big flavours. So just squirt some mayo and chilli sauce onto your wrap. Top with cheesy onion chicken. Top with chopped tomatoes and lettuce, and roll up like a burrito. 5. Place seam side down and cook until seams are sealed. Done!   .. I know it's been ages. I've been struggling with caregiving and just didn't have the time, nor the mood to post anything. But things are a bit more settled now, and this burrito I made was so freaking delicious ... I just couldn't bear the thought of forgetting how to make it so die die I must write it down! #burrito #chickenburrito #pulledchicken #burritorecipes #homecook #missionwrap #missionfoodrecipes #klfoodbloggers #Malaysianhomecook #homechef #gourmetathome #globaleats #foodcontentcreator #simplerecipes #insanelygood
I have no idea what took me so long to try @tablea I have no idea what took me so long to try @tableandapron 's legendary fried chicken. But I have, and by George, this is hands down the best ayam goreng I've ever eaten. That hyper crispy outer coating made of buckwheat, full of savoury goodness, encasing moist tender meat that oozes chickeny juices with every bite ... an incredible flavour bomb. I even ate the chicken skin that my lunch mate peeled off, as she''s more health conscious. Your loss, my gain 🤣🤣🤣 The roast cauliflower was also delectable, as was the flavourful and well textured sourdough that had lots of open crumb. But its that fried chicken that will haunt my dreams until the next visit. PS Service was impeccable too. Our chef de partie (VP, I think) remembered BOTH our names and was attentive without being overbearing. On par with fine dining restaurants! #odetofriedchicken #friedchicken #ayamgoreng #chicken #tableandapron #kleats #malaysianrestaurants #damansaraeats #carimakan
Really happy we got to try this durian cake by @th Really happy we got to try this durian cake by @theoneduriancake After two of my regular #duriancake suppliers were unable to fulfil my orders, hubby did some online sleuthing and found this homebased Baker not far from our home. I'm usually nervous about trying out new bakers but what to do, time was running out and this baker was extremely responsive. I'm delighted to report that the Musang King durian cake we ordered was damn good too! There was real durian flesh oozing out generously from every layer, and I love that the fresh buttercream, almond slices and light sponge complemented the king of fruits in a way that allowed the durian itself to shine without being overshadowed by cheese or heavy creams. This worked out well because birthday boy is a durian connoisseur. Thank you @theoneduriancake #durianlover #birthdaycake #KLhomebakers #musangking #durians #Malaysianhomebakers #eatcake
Yesterday, I put lobak in my pasta. You must thin Yesterday, I put lobak in my pasta. You must think I'm crazy. Who in their right mind would put this #Peranakan meat roll in an Italian dish? Here's why I did it. It's been mad busy and yesterday I thought I'd do a simple gorgonzola spinach almond pasta. At the last minute, I thought there wasn't enough protein in the dish. Sausage meat would be ideal, but I can't bring myself to pay so much for those expensive Italian gourmet sausages... then I thought, wait a minute. I had one lobak leftover from our lunch this afternoon. Would it work...? After all, lobak is made from spiced fatty minced meat, the same as sausages. Only difference is the type of spices used; lobak has a prominent aroma of Chinese 5 spice powder. It worked beautifully!! The saltiness of the meat lends a natural savouriness to the sauce, and with the contribution from the also-salty gorgonzola, so I didn't have to add any extra salt. You don't really taste the 5 spice powder much because of the funky gorgonzola. Some of you may think it's a waste, but here's my reasoning. Those lobak rolls cost RM10.90 for three pieces, so one works out to RM3.50. That's wayyyy cheaper than gourmet sausages sold in most grocers here! Don't forget the almonds - again, I use them because I ran out of walnuts, and I'm too stingy to buy pine nuts, which now cost almost RM30 per 100g, mama mia. Roasted nuts really take the dish to another level! Here's how I made this pasta 1. In a pot of salted boiling water, cook pasta of choice. I used penne. 2. Remove the skin from the lobak (or sausage) and crumble the meat inside. 3. In a lightly oiled saucepan, toss the crumbled meat until they brown a little. 4. Now add gorgonzola, other cheese and cream and bring to a boil. Adjust amount of cheese and cream to your liking. Add pasta water if sauce is too thick. 5. Add pasta, baby spinach and chopped cherry tomatoes. Top with parmesan cheese and toasted almonds, and serve! Both my gorgonzola and penne are from @la_spiga_my #pasta #gorgonzola #umami #Italianfood #Italiancooking #klfoodbloggers #Malaysianhomecook #homechef #everydaygourmet #gourmetathome #pastarecipes #fusionpasta #globaleats #foodcontentcreator
I've been making these Monster Sandwiches, after w I've been making these Monster Sandwiches, after watching @everydaygourmettv 's video on pressed deli sandwiches. What's so special about this sandwich? Isn't a sandwich just a sandwich? Well, not quite. For these monstas, I used ciabatta bread, which gives more chew and flavour compared to ordinary white sandwich bread. I also toast the cut sides of the bread over butter in a hot pan, which gives it even more flavour. @redkettle37 sells an awesome ciabatta BTW 😊 For the filling, initally I tried it out with the usual cold cuts, cheeses and pickled vegetables. Then I thought, whta's stopping me from trying other ingredients? So when I had leftover fried chicken from @jemicafe (their portions are always so generous!), I chopped it up, added mayonnaise, lemon juice and mustard, and voila, chicken mayo filling! Add a few slices of lettuce leaves and you have a fairly healthy sandwich. After assembling the sandwich, I took the extra step of wrapping it up tightly in clingfilm. This helps to hold all the ingredients together and prevent them from spilling out - because there was a LOT of chicken. This idea is similar to the making of the Japanese sandwich wanpaku. Then, after you've got a compact package, slice the sandwich down the middle. Yum! Easy, healthy and so delicious! #sandwiches #delisandwiches #monstersandwiches #chickenmayosandwiches #ciabatta #easymeals #simplerecipes #Malaysianhomecook #homecook #takeawaymeals #togo #sandwich #sandwichideas #instafood #foodstagram #eeeeeats #food52 #feedfeed #thefeedfeed #justineschofield #globaleats
Salt-baked chicken is one of those things you just Salt-baked chicken is one of those things you just gotta eat when in Ipoh. It is soooo delicious because of the technique and ingredients - the chicken is marinated in Chinese herbs, wrapped in paper, and then baked in hot salt. At just twentysomething ringgit for a whole chook (in Ipoh), it's not something you'd think of making at home. Which home cook in their right mind would buy 5 kg of salt and toss it in a wok until your arms feel like falling off, to get the salt hot enough to "bake" the chicken? I don't even know if the salt can be re-used, imagine the wastage! So it never crossed my mind to make it myself - until Mum gave me a packet of the salt baked chicken seasoning mix to try. Alamak, instruction from the empress, have to do lah. The instructions looked easy. Just rub the seasoning (in powder form) all over the chicken, marinate for 3 hours minimum, wrap in an aluminium foil (which is even provided in the seasoning packet!) and bake it for one hour at 180 C. I rubbed half the packet into two whole chicken legs. Holy moly! I nearly fell off my chair when I tasted the chicken. The saltiness, the subtle herbiness, the meat that literally fell off the bones ... It was exactly like the Ipoh famous version, perhaps even more delicious because it is fresh from the oven and the dong quai flavour is less overpowering than the ones from the shop. And because we ate it fresh from the oven, the chicken is more juicy too. Win win win! Sorry fried chicken... salt baked chicken has dethroned you from the top spot! So where to get this miraculous tasting seasoning mix? Very easy! Just buy Herbalton brand from Shopee and Lazada, or if you're in Ipoh, I guess many of those Chinese grocers will have it? Try it! You won't regret it! #chickenrecipes #chicken #Ipohsaltbakedchicken #saltbakedchicken #Ipohfood #homecook #cookathome #easycooking #poultryrecipes #sedapgiler #Chineseclassicdishes #Chineserecipes #chicken #chickenrecipes #cookathome #homecook #homechefs #Malaysianhomecook #Asiancooking #Malaysianfood #Asianrecipes #maindish #easyrecipes #cookingfromscratch #Asiancuisine #foodpics
Found this nasi lemak stall in Canning Garden's Ve Found this nasi lemak stall in Canning Garden's Vegas Coffee shop and just wanted to tell you how delicious and CHEAP it is. Only RM7 for all that, and that chicken is fried on the spot so it's crispy and the flesh still moist and juicy, yum yum! I also want to say this. A few days ago, I got this message from a friend. "Appreciate the sharing and details from a child's perspective. Without this insight, easy for folks to think your life is all about good food. Through it all, treasure your husband's part in helping out. Not many wives have this." I have been thinking whether to say this and I decided to do it today, after things have settled down a bit at home. Obviously - if you have been reading the papers - I'm not back in Ipoh for a holiday. #sarcasm I am actually a very private person. What I share publicly on IG & Fb are actually carefully selected universal anecdotes that most people can relate to. I am good at writing long detailed stories even about small incidents, but if you read carefully, I don't reveal personal information - not even my husband's identity or photo! - unless I am seeking help or trying to create awareness about an issue that is deeply important to me, like sharing what I've learned about geriatrics. Which means, unless you are in touch with me directly on a daily basis, or you absolutely need to know, I WILL NOT TELL YOU that I am going through a challenging situation. Which means, I can be going through a medical crisis or a full-blown emergency & I can still post about food I love, local businesses I care about, etc, because it is how I cope. #compartmentalization But posting about food is not enough. I need a way to unload all the pentup stress, so I have a private blog to chronicle my struggles. Reading my blog prompted my friend to send me that message. As some may notice, I share more stuff on IG than FB because I find FB with its notification system encourages trolls and lazy behaviour. People don't read captions properly and so many people ask me the same questions over and over again, which I have already explained in the caption. I end up getting irritated and angry. Anyway, I've said my peace. Have a nice day.
Grew up eating Uncle Lai's curry mee when he was o Grew up eating Uncle Lai's curry mee when he was operating from a playground in my neighbourhood which was the unofficial food court of Taman Merdeka. Subsequently, all the hawkers were asked to relocate to this location along Jalan Labrooy. The signature taste has never changed. Still as lemak (creamy) because his curry soup is extra rich in coconut milk. The sar kot liew (jicama fritters) here are soft rather than crispy, but somehow that just makes them a lot tastier when dunked in that luxurious curry soup! The other #yongtaufoo are equally yummy. Was super happy when my proposal to include him in The Star's Perak Good Food Guide circa 2008 was accepted. Yay, my taman is now on the radar! Compare the current photo and the one taken 14 years ago. I swear that man is either a vampire or has found the fountain of youth. I'd kill to look that good at 80 years old!! #Ipohfood #malaysianhawkerfood #malaysianstreetfood #ipoheats #Malaysianbloggers #foodstagram #foodblogger #ipohfoodrocks #liewfun #currymee #Ipohcurrymee #noodles #Asiannoodles #Ipohcurrynoodles #currynoodles
So a little while back, I discovered that the fudg So a little while back, I discovered that the fudgiest brownie in Malaysia is made by a pizza shop in Ipoh. Now, I found out that the BEST CHICKEN PIE is also made in Ipoh! KL has quite a few pie shops and I thought I've eaten some good ones, but that was before I ate the chicken pot pie by @718pizza. I'm sorry but NOTHING I'VE EATEN IN THE PAST can compare to this humble little shop run by a self-taught home baker who made such amazing pastries while living in New York (hence the name) that her friends begged her to open a shop. And she did, in Ipoh. How do I begin to describe just how good the pie here is? Let's talk about that chicken filling. An umami flavour bomb of tender chicken, leeks, carrots and potatoes swimming in a generous creamy sauce. But the real killer here is the buttery shortcrust pastry. I never imagined in my 40something years of living that pie pastry could taste this good. Just the right balance of flaky, crumbly and buttery ... .oh my lord, that wonderful buttery aroma was obvious from the moment I bit into the crust. Another specialty that may be less familiar to Malaysians but is a must try thing at 718 pizza is its zeppoli, which is a kind of Italian doughnut except that it's dusted in powdered sugar. Crispy on the outside and soft and slightly chewy inside, this is utterly scrumptious. Can't wait to try your roast chicken, your chickan parmigiana pasta, your .... #718pizza #pizzaIpoh #chickenpotpie #brownie #ipohfooddelivery #porkfree #pizza #pizzainIpoh #Ipohfood #homegrown #localbusiness #Ipohcafes #Ipohrestaurants #IpohWesternCafes #Malaysianfoodbloggers #ipohcafe #malaysiaeats #instaeats #supportlokal #instafood #instafoodgram #foodlover #foodblogger #foodie #foodstagram #foodfeed #foodgraphy
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