Friday, 20 July 2012


Maligayang pagdating and selamat datang to the Budaya Kusina Supperclub!

We, @CheapEatsBlog and @Innovativebaker, are the chefs behind the eclectic Filipino Malaysian Supperclub aptly called Budaya Kusina. Budaya meaning Culture in Malay and Kusina meaning Kitchen in Tagalog, literally meaning Kitchen Culture, we aim to please with foods from these two countries just to give you an authentic dining experience in a contemporary atmosphere that is London.

Our first supperclub on the 4th of August is our debut outing that received overwhelming experience that sold out in a matter of minutes. Seeing that we only had limited places available for that one, we figured we'd keep the fire burning by organising a second date. This time in North London at our host's @Chuchibum humble abode, we can now accommodate 20 people and hopefully with a fantastic array of home-cooked cuisine from 2 fussy pots in the kitchen (or so I hope we are).

So what's on the menu? Well, we can't give away all our secrets. Much like our first, we will have selections from both cuisines to offer. But here's some that's on the list to keep you happy and salivating until the day arrive:

The Filipino Pork Belly Adobo 
Malaysian Captain's Chicken Curry
Otak - Otak (Steamed fish parcels in turmeric marinade wrapped in banana leaves)
Filipino Sticky Rice
Vegetable Rebusado

Traditional Malaysian deserts
Kaffir Lime Leaf Sorbet

*Dishes available may change due to availabily of ingredients but nonetheless it will promise to be a fantastic menu to feed your tummy and soul!

If you have any dietary restrictions, please do e-mail us. 

So what's the deal then? How do I book? Are you interested? Then click on the link below to book your spot now!

Oh wait...when is it? silly me! Here's the details:

Date: 19th August 2012 - Sunday
Time: 12.30pm for 1pm start
Price: GBP35 
Location: North London. Address will be given upon confirmation of booking on website.

So quick! Click the link! What link? You mean this?

Budaya Kusina Supperclub may not always be around, so when we are, we aim to a very good way! So grab your tickets now!

Yours hosts for the day,
Innovativebaker, CheapEatsBlog and Chuchibum

Thursday, 19 July 2012

Steamed Pork Belly with Chinese Sausage, Ginger, Fermented Black Beans, Red Chillies and Shaoxing Wine

Steaming is an art I think. Everyone is telling me that they need to buy a steamer to literally steam. I say 'NO NEED!!!!' Lol...  All you need is one of these - a steamer stand (see image below):
Image taken from

Then find yourself a big enough pot with a lid and voila, a self-made steamer. A steamer stand can be bought at almost all Asian supermarkets in London so there should not be much of a problem. They're about £2.50 or so anyway depending on the size so it is definitely much better to buy one of these and convert your pot into a steamer.

So...getting on... the dish in question is something that I remember watching Gok cooking on his tv serial Gok Cooks Chinese but was also a dish that my mom makes somewhat similarly as well back home in Malaysia. We don't consumer as much pork belly back home strangely enough but that is my more prefered cut of meat for any kind of chinese cooking but of course you can use lean meat for the dish too. My mom always preferred steaming anyway versus deep-frying so I decided to take a page out of her recipe book, improvised it and made this:


About 200gms pork belly - sliced about 1cm thickness
2 medium sized chinese sausages - sliced diagonally
2 medium sized red chillies - sliced diagonally
1 tbsp fermented black beans - soaked in hot water
1 5cm knob of ginger - julienned
2 cloves of garlic - finely chopped
2 glugs of Shaoxing wine
2 squirts of soy sauce
1 big glug of oyster sauce

  1. Firstly prepare your steamer. Grab the biggest pot you can find, fill up the bottom of the pot with water up to about 5cm. Add in the steamer stand and close with the lid and turn on the gas on low heat. Let it slowly come to a boil.
  2. In the meantime, prepare your ingredients. In a pasta bowl (as per photo) or a deep dish that fits going in to your pot, lay out the ingredients starting with the pork belly first, and then the rest of the ingredients in order of the recipe.
  3. When water is hot enough, lay in the dish and cover. Let it steam for about 20 minutes or until meat is cooked through. That should be about another 5 minutes or so. Not too long otherwise the meat will become tough like old bread that could make you pass out when knocked on the head.
  4. Serve with piping hot white rice and stir-fried vegetables on the side.
Mmm...I had this for two days...yes I am only one person so the portions produced could fit for a 4 people actually. Thanks mom for teaching me the wonders of steaming. Lol! Another steamer of a recipe is 'Steamed Egg with Minced Meat' which is actually very peranakan. But that's another blog post.

Until then, look out for the next post on our second supperclub date!

The Innovativebaker

Friday, 13 July 2012

Boozey Baked Goods for a Boozey Weekend

I seem to see a trend of people who are well into boozey cupcakes :) So to make it's all the recipes that contain booze in my cupcakes one way or another. 

Not a boozey person? Then scan my list of recipes for other yummy delights!!

Wednesday, 11 July 2012

Chocolate Cupcakes with Passionfruit Curd Filling, Passionfruit Cream Cheese Frosting and a Kamquat Topping

I love recycling my recipes... lol! Well... if a recipe works why not use it right? So for the weekend I was going to Bristol and to see my bff and god daughter, I planned on surprising her with a new cupcake flavour. Well in the blogosphere and twittersphere and whathaveyounot it isn't exactly that new, but new by Asian standards anyway, I figured I'd combine, dark chocolate, passionfruit, cream cheese and kamquats... The results? Magnificent!!! What went into it? Here goes?

The cupcake:

A bottle of Passionfruit curd from the Cherry Tree (they're everywhere in Realfood festivals to the Foodie Festivals)

2x 200g Philadelphia Cream Cheese
1x 284ml double cream
200g icing sugar
1 tsp vanilla essence
passionfruit pulp from 4 passionfruits

Fresh kamquats
passionfruit pulp from 2 passionfruits

  1. Firstly make the cupcakes of course and set aside.
  2. In a mixing bowl, make your frosting by adding all the ingredients except the passionfruit pulp. After the frosting is made (usually when firm peaks appear and the frosting is firm and thick), take out, add in the pulp and fold it in. 
  3. Next, use an apple corer to borough through the centre of the cooled down cupcakes. You should have a hollow middle, much like cored apples.
  4. Then in a piping bag without a nozzle, spoon in the passionfruit curd and then pipe into the hollow centres. Not enough? Don't worry, you can top it up with the frosting later.
  5. Next, in a bigger piping bag with any kind of nozzle you want, spoon in the cream cheese frosting and pipe to your heart's desire.
  6. Finally, top it off with a fresh kamquat and spoon some passionfruit pulp. 
It was indeed yummy!!!!!!!!!! At least it strays away from the usual cupcakes flavours right?

Next on the list of recipes that I owe, Kuih Serimuka.
The Innovative Baker

Tuesday, 10 July 2012

Nasi Lemak with Chicken Curry Kapitan (Coconut Rice with Captain's Chicken Curry)

I've been procrastinating. There I said it. getting on with it. Lol!

For a brunch that @flavoursofspain, @Bowman80Mark and @Rainbow_h20 was coming for, I figured let's make the traditional brunch dish that Malaysian divulge in - NASI LEMAK. Of course, there was a fistful of other delectable dishes on the menu but this practically summarises the epitome of yummy food all in one plate.

Nasi Lemak or Coconut Rice is practically an institution in its own right I should say in Malaysia. From Nasi Lemak Bungkus (Packed Coconut Rice) to Nasi Lemak Ayam Goreng (Coconut Rice with Fried Chicken), one can find a variation of this dish at almost every street corner, road side stall, upmarket restaurant and hotel brasserie. What makes mine so special? Lol...just that it is home cooked and paired with nyonya / peranakan curry dish called Chicken Curry Kapitan or loosely translated Captain's Chicken Curry. So here's the long list of ingredients needed for every component of the dish:

Nasi Lemak (Coconut Rice) 
2 cups normal long grain rice or basmati rice
1 cup water
1 cup coconut milk
2 long strands of pandan / screwpine leaves tied into a knot
2 lemongrass stalks flattened at the base
4 cm ginger - roughly the size of two fingers - skin removed and coarsely chopped
1 tsp salt

Chicken Curry Kapitan (Captain's Chicken Curry)
For the paste (to be pounded or processed) 
around 2 tbsp bunga kantan / torch ginger flower - coarsely sliced (none? you can leave it out)
4 cloves of garlic
about 10 small shallots or 3 medium sized bulb shallots usually used in French cooking - coarsely chopped
4 cm fresh galangal - coarsely chopped
4 cm ginger - coarsely chopped
2 cm fresh turmeric root - flattened
4 fresh red chillies - de-seeded
5 to 10 dried chillies - soaked in hot water and de-seeded if you want to
4 fresh bird's eye chillies - de-seeded
2 tbsp belacan granules - already toasted
2 stalks lemon grass - coarsely chopped

about 1kg of chicken pieces tossed in turmeric powder and left overnight for marination
1 cup coconut milk
Juice of 1 lemon
1 to 2 tbsp kaffir lime leaves - julienned / thinly sliced
3 to 4 glugs of sunflower oil

For the Sambal Ikan Bilis (Anchovy Sambal)
For the paste (to be pounded or processed)
4 cloves of garlic
4 cm ginger - skin removed and coarsely chopped
1 big shallots or 5 small shallots - skin removed and coarsely chopped
1 red onion - sliced into rings
1 tbsp belacan granules - already toasted
2 red chillies - de-seeded
5 dried chillies - soaked in hot water and de-seeded
1/2 cup of tamarind juice made from 1 1/2 tbsp tamarind paste soaked in hot water
2 tbsp soft brown sugar
1/2 tsp salt

About 200gms dried anchovies - beheaded and stomach contents removed 
3 to 4 glugs of sunflower oil

Cucumber - thinly sliced
4 hard boiled eggs - sliced into quarters
Peanuts - fried with some oil
About 150gms dried baby anchovies - fried in oil 

  1. Firstly marinate your chicken with the turmeric powder and let it sit in the fridge overnight. Alternatively an hour or two is sufficient. 
  2. Then make your curry paste by blending all the paste ingredients together and set to one side. Followed by making the sambal paste as well and set to one side. 
  3. On a shallow frying pan, heat up oil til hot enough to fry up dried anchovies. Ladle up fried anchovies and set aside. 
  4. In a smaller pot, use oil from anchovies and cook up the sambal paste. Stir until chilli oil appears on the surface then add in the onion rings. Cover the rings in the paste, bring it to a boil and then let it simmer with a stir every now and then. Boil some water for your hard boiled eggs with your eggs in it and then when it comes to a boil, let it sit for 3 minutes before turning off the heat. Leave the eggs in the water. 
  5. Now in a bigger pot, heat up the oil and add in the curry paste. Stir constantly until fragrant and add in the chicken. Cover the chicken with the paste before adding in the coconut milk, lime juice and kaffir lime leaves. Bring to a boil and then let it simmer, stirring here and there to avoid the bottom of the pot from burning. This would probably take about 40 minutes.
  6. Finish off the sambal with the tamarind juice, brown sugar and salt. Bring it to a boil again, test it for taste and then remove from heat. Set aside.
  7. Next prepare the rice by giving the rice a quick rinse under cold water and drain. Then add in the water, coconut milk, pandan leaves, ginger, lemongrass and salt. Shake it a little so that the salt and coconut milk is evenly spread out in the rice and cook. I used a rice cooker but on a stove that would normally take less than 20 minutes. Do not open the lid as that would definitely disturb the cooking process. Once you see no more liquid bubbling at the surface and your rice actually looking fluffy, the rice is ready. Remove it from the stove and set aside.
  8. Check on your curry to see whether chicken is cooked properly. There will be layer of yellow looking oil - comes from infusing turmeric with oil from the coconut milk and the sunflower oil. Add some salt if need be and stir again before turning off the heat.
  9. Then in the same shallow pan, add some oil to fry up the baby anchovies first before tossing in the peanuts. Add some salt, toss a little more until anchovies and peanuts look crispy / golden brown then remove from the heat and pour onto a bowl. Prepare your hard boiled eggs by shelling it and slicing it into quarters. Then slice up your cucumbers thinly.
  10. Finally reheat your sambal again, and toss in the fried anchovies. Make it is fully incorporated. When sambal is hot enough and anchovies covered, take it off the heat.
  11. Now to assemble, a couple spoonfuls of coconut rice in the centre of plate, sliced cucumbers on the side with a quarter of a hard boiled egg, then spoon some sambal to the side, a big scoop of chicken curry kapitan and finally toss in the peanuts and anchovies mix. Voila! Nasi Lemak for you.
Have a peanut allergy? Simple...there is no need for it. It just adds crunch to the rice. Everyone left happy with a belly filled to the brim!

Want to savour this? Then look out for a planned brunch by me with dates soon to be announced.

Dreaming up the next traditional dish to be savoured,
The Innovative Baker

Monday, 9 July 2012

'BUDAYA KUSINA' Supperclub DeBUT!!

Ok...excitement over... Yes... You read right... I will be having my first ever Supperclub in my humble abode here in seriously rocking Camberwell together with fellow foodie @Cheapeatsblog aka Barry to cook up a serious fusion of sorts mashing Malaysian and Filipino food down to the desert for a night to remember.

After much to-ing and fro-ing, attending brunches and crashing @plusixfive aka Goz n @feasttotheworld aka Jason's supperclub with my Serimuka (you guys r great btw for letting me crash) and then a successful first time brunch with @flavoursofspain aka Teresa and Ana, @Bowman80mark aka Mark and @rainbow_h2o aka Jeanette (there is a serious movement of twitters out there), it got me thinking. Plus, Goz of course invited to see whether I'd do a supperclub too at his place, things sorta got set in motion.

A consensus on twitter and encouragement from friends has led us to come up with.... (drumroll............) BUDAYA KUSINA!!!!!

Taking the two cultures, the Filipino and the Malaysian and fusing it with our languages and food, Budaya Kusina was born. Kusina means kitchen in Tagalog while Budaya is culture in Malay. Thus meaning kitchen culture in English. Ok... That aside, you must be wondering what the menu is????? Here it is...

Kuih Rose - fried Malaysian coconut milk biscuits shaped like roses
Inang-Inang - fried sticky rice much like rice crackers but ala Malaysian style

Roti Jala - Malaysian turmeric net pancakes with 3 dips

Pork Belly Adobo
Malay slow-cooked Beef Rendang
Achar Awak - Malaysian pickled vegetables
Steamed Okra with dried prawn sambal sauce
Ibus - Filipino sticky rice

Nyonya kuih
Kaffir lime leaf sorbet

Petit fours: 
Pineapple tarts w Malaysian aerated tea - Teh Tarik with tea dust from Sabah

Wow!!!! That many dishes!!!! Must be expensive!!!! Well... As this is our first supperclub outing, we will only be charging £20 for the whole night. Corkage is free!!! Lol!!! And who knows!! You might just get a surprise gift too!

So when are we doing this? Details are as follows:

Date: 4th Aug 2012 - saturday
Time: 7.30pm onwards
Location: Camberwell, London, UK.
Places: 6 only (my kitchen ain't that big nor is my living room)

Interested? Email me at or Barry at Hurry! Cos 6 places can get filled up quite quickly. Or msg us on twitter at @Innovativebaker or @CheapEatsBlog.

We'd kindly ask for a deposit just to secure your place if you don't mind. Details will be given upon confirmation via email. The rest can be paid after you've devoured the food.

I know we have takers already, so hurry and email us!!!

Can't make it??? Don't worry, there will be more supperclubs planned with various other Foodies.  Follow us on twitter and we'll keep you updated!

Photos of our escapades leading up to the supperclub will appear on twitter so keep track on seeing what goodies are being miraculously concocted. Follow us so you don't miss out on anything!

Your ever enthusiastic and over excited supperclub chef wannabe,
Innovative baker

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