Note from Ms. Yummy~licious:
Price approx. RM5 per 100gm. You can get this from hypermarket, Herbs and Food or any shop that sells chinese herbs.

Note from Wiki:
N/A

Recipe/s that use/s this item:

• Baked Herbal Chicken

picture taken from http://photos.tradeholding.com/attach/hash99/61795/anchovy_642.jpg
Note from Ms. Yummy~licious:
Price ranging below RM5 per packet of 200g. Also known as ikan bilis in Bahasa Malaysia.

Note from Wiki:
The anchovies are a family (Engraulidae) of small, common salt-water fish. The anchovy is a small green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. It is a maximum of nine inches (~23 cm) in length and body shape is variable with more slender fish in northern populations. The snout is blunt with small, sharp teeth in both jaws. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble. The anchovy eats plankton and fry (recently-hatched fish).

Source: http://en.wikipedia.org/wiki/Anchovye

Recipe/s that use/s this item:
Fried Rice Miss Y Style


First Commentator

Congratulations, Marzie! and thank you for your comments love! ;)

Note from Ms. Yummy~licious:
Price ranging below RM5/ box.

Note from Wiki:
All-purpose or plain flour is a blended wheat flour with an intermediate gluten level, which is marketed as an acceptable compromise for most household baking needs.

Source: http://en.wikipedia.org/wiki/Flour

Recipe/s that use/s this item:
Kuih Dadar

Note from Ms. Yummy~licious:
Price ranging around RM6-7/ small packet.
Can be obtain from hypermarket at cheese/ butter section.

Note from Wiki on Whipped Cream:
Cream with 30% or more fat can be turned into whipped cream by mixing it with air. The resulting colloid is roughly double the volume of the original cream as air bubbles are captured in a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter; the remaining liquid is buttermilk. Confectioner's sugar (also known as icing sugar) is sometimes added to the colloid in order to stiffen the mixture and to reduce the risk of over whipping.

Whipped cream may be sold ready-to-use in pressurized containers. Nitrous oxide is used as a propellant, and when the cream leaves the nozzle, it produces four times the volume of cream, i.e., twice the volume produced by whipping air into it. Using this technique, it may also be prepared in reusable dispensers, similar to a seltzer siphon bottle, using inexpensive disposable nitrous oxide cartridges. However, the whipped cream produced with nitrous oxide is unstable, and will return to a more or less liquid state within half an hour to one hour. Thus, the method is not suitable for decorating food that will not be immediately served.

Source: http://en.wikipedia.org/wiki/Whipped_cream

Recipe/s that use/s this item:
Grilled Steak with Garlic Black Pepper Sauce
Carbonara Fettucine With Bacon Crisp