I have recently launched a series of blog posts called Featured Mommypreneurs in collaboration with mommypreneurs (i.e. mommies entrepreneurs). Let me know if you're interested to join me to feature your products / services. :)

Sunday, August 2, 2015

Blueberries Cream Cheese Jumbo Muffins

Blueberries Cream Cheese Jumbo Muffins

Blueberries. When I see them, I will buy them.

My previous bakes with these antioxidant-packed little purple berries:

Mixed Berries Cream Muffins
Buttermilk Cake with Mixed Berries
Blueberry Buttermilk Cake
Very Blueberry Buttermilk Cake

For this batch of muffins, I use both fresh and dried blueberries. And they are so delicious!

Organic fresh blueberries

Organic dried blueberries

(Makes 8 jumbo muffins)

2 cups unbleached all-purpose flour
2 teaspoons baking powder 
3/4 cup molasses sugar
1 & 1/2 cups cream cheese, softened
2 eggs
1/3 cup virgin coconut oil
1 teaspoon pure vanilla extract
125g fresh blueberries
65g dried blueberries

How to:

1. Preheat oven to 180°C. Get ready 8 jumbo muffin paper cups.

2. In a medium bowl, whisk together flour, baking powder, and molasses sugar. In another bowl, whisk together cream cheese, eggs, virgin coconut oil, and vanilla extract.

3. Pour the cream cheese mixture into the flour mixture. Gently stir and fold the ingredients with a rubber spatula until all the flour mixture is incorporated. Fold in both fresh and dried blueberries. Take care not to over-mix.

4. Scoop the batter into the muffin paper cups until two-thirds of each cup.

5. Bake for 35-40 minutes. When finished, a toothpick inserted into the center should come out clean. Let the muffins cool for 10-15 minutes.

Before baking

After baking

Lovely crumbs with soft blueberries.

My favorite way to eat my muffin for breakfast:
Serve with Greek yogurt & sunflower seeds.


This post is also linked to the event, Little Thumbs Up (August 2015 Event: Brown Sugar and Molasses) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Jess (Bakericious).

Saturday, August 1, 2015

Happy World Breastfeeding Week (1-7 August 2015)

Quoting my lactivist mentor, Pn. Kamariah, "Happy World Breastfeeding Week to all lactivist around the world!" 

World Alliance for Breastfeeding Action (WABA) has announced that the slogan and theme for World Breastfeeding Week 2015 is Breastfeeding and work: Let's make it work! Yes, LET'S MAKE IT WORK! #WBW2015 

Whether a woman is working in the formal, non-formal or home setting, she needs to feel sufficiently empowered to claim the right to breastfeed on behalf of both herself and her baby. Read WABA's press release.


Last year's slogan and theme was BREASTFEEDING: A Winning Goal - For Life!

In 14 days' time, it will be TWO YEARS since I gave birth and started breastfeeding my son. Breastfeeding beyond infancy and into toddlerhood rocks albeit a rather rough and rocky beginning. But the saying goes, "Tough times don't last; tough people do." Oh yeah!

The reward? My little milkaholic is still enjoying his "cuppas of mother's milk" until now, and of course, till the very last drop! :)


And now, a little shout-out for myself, ahem.

I have completed the Malaysian Breastfeeding Peer Counselors training end of July this year!

If you know any breastfeeding mothers who need help to observe her baby's latch, breastfeeding positions, breast engorgement, etc, or if you just want to chat about breastfeeding journey in general, feel free to contact me. I'll be more than happy to be there.

You can connect with me at

And now, a line-up of events related to breastfeeding.

#1 - TBAN - Gift of Love: 8-9 August 2015, Subang Parade Shopping Center

And now, a shout-out for fellow mommy blogger, That Skinny Elephant. She will be posting up sort of a 'did you know' or a fun fact pic about breastfeeding on her social media every Mondays, Wednesdays and Fridays for the month of August. The pics will be hashtagged under #tsebreastfeeding. Be sure to check her out!

Thursday, July 30, 2015

Malaysian Breastfeeding Peer Counselor Training 2015 - A Special Project with Global Health Media Project

Malaysian Breastfeeding Peer Counselor (MBfPC) or Pembimbing Ibu Menyusu Malaysia (PIMM) is a project organized by to train Peer Counselors (PCs) or Pembimbing Ibu Menyusu (PIM) regarding technical knowledge about breastfeeding and its challenges in society nowadays.

The objective of this project is to incorporate PCs' roles and services in supporting breastfeeding mothers, starting from their peers and extending to the communities at large.

MBfPC's tagline: "Empowering Breastfeeding Communities".

In 2015, MBfPC is blessed to work with Global Health Media Project. In this collaboration, a training program is conducted with the following agenda:

  • A full 3-day Breastfeeding Peer Counseling training
  • A 2-month practical period
  • A post-training assessment

I'm blessed to receive an email from Pn. Kamariah about this special project. And so, I attended the 3-day training on 22nd to 24th May 2015. After the training, we were given two months to practice our skill as peer counselors to help at least four breastfeeding mothers. At the end of the practical period, we attended a post-training assessment / focus group discussion to complete the program.

3-day Breastfeeding Peer Counseling training

The training room at Hotel Bangi-Putrajaya.

The trainers.

My favorite subject: Breast anatomy.

Babies under one year old were allowed in the training.

A trainee's baby.

Important demos about breastfeeding positions.

Fellow trainees, trainers, little ones, and demo dolls.

Post-training assessment

Post assessment & focus group discussion.

I'm now a certified breastfeeding peer counselor!

Gotta put this cert in a frame. :)


More about MBfPC


Malaysian Peer Counselors' Convention for Breastfeeding and Natural Parenting 2015

Venue: Holiday Villa Subang
Date: 14-16 August 2015

Itinerary: Download PDF

Embracing Your Role,
Knitting Our Network,
Normalizing Breastfeeding.

Tuesday, July 28, 2015

Quick Korma with Quinoa Pasta

Quick Korma with Quinoa Pasta

Inspired by this Creamy Veggie Korma that I cooked for my toddler, I looked up for another korma recipe from among IHCC's listed chefs. Found one good recipe from Nigel Slater.

Recipe adapted from here.

(Serves 2) 

2 tablespoons butter
1 medium red onion
2 cloves garlic
5 green cardamom pods, shelled
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 tablespoon curry powder
1 bay leaf
4 lean chicken fillet, cut into bite-sized pieces
2 green chilies, seeds removed, cut into slices
1/2 cup fresh shiitake mushrooms, cut into slices
2 small aubergines, cut into chunks
1/2 cup broccoli, blanched
1/2 cup Greek yogurt
2 tablespoons crème fraiche

The aromatic spices.

How to:

1. Heat up butter in a deep frying pan until almost melted. Add onions and garlic.

2. Lightly crush the black seeds within the shelled cardamom pods. Add the crushed seeds to the pan with ground cumin, coriander, turmeric, cinnamon, curry powder, and bay leaf. Stir fry until fragrant over medium medium-high heat.

3. Add chicken fillet and stir fry for a few minutes. Add chilies, mushrooms, aubergines, and splashes of water to avoid burning. When the mushrooms and aubergines have softened, add about 1 cup of water. Stir, cover and simmer for 15 minutes.

4. After 15 minutes, add broccoli. Cover and simmer for 2 minutes.

5. Turn down heat to low. Gently stir in yogurt and crème fraîche. Serve with cooked quinoa pasta.

Quinoa pasta that I bought from iHerb.

Dinner is served!

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, July 2015 Potluck!

Monday, July 27, 2015

Fishy Meals for Toddlers (with recipes)

My toddler turns two years old next month.

He has been eating very well. He started to prefer feeding himself - grabbing food with fingers - probably around 10-11 months old. Then, there was a period of fussy eating between 13-15 months old due to teething (incisors and molars). By that time, he was already using spoon (and fingers) - by making the dining area a war zone. LOL.

By 19 or 20 months old, he could self-feed quite well, but still quite messy. Finally, by 22 months old, he could eat using spoon WITHOUT making a huge mess. I'm so relieved!


My MIL brought over lots of frozen ikan tenggiri cuts (from the east coast). So, my toddler is lucky to try out different types of fishy meals.

In this post I have three recipes:

Tomato Paprika Fish
Baked Fish & Veggie Stew
Steamed Fish with Leek & Shiitake 


By the way, I have also blogged about 7 wholesome meals for toddlers and 3 easy ways to cook creamy soups for toddlers.

You can also view the full list of baby/toddler meals and soups on my Baby & toddler menu page too!

Don't miss my latest blog posts by connecting with me on :) 


Okay, back to the fishy meals. :)

Menu #1:
Tomato Paprika Fish

This is a very delicious dish for toddlers who love tomatoes. By the way, tomatoes are only recommended for little ones over 1 year old. Tomatoes are considered an allergenic vegetable.

Paprika powder is a bright red powder made from ground dried sweet red peppers. It is mainly used as seasoning for its characteristic sweetness. Paprika releases its color and flavor when heated. Paprika powder is not spicy like cayenne pepper powder.

I have slowly introduced a few variety of spices to my coming-to-two-year-old toddler. This non-spicy creamy veggie korma - with ground cumin, coriander, turmeric, and curry powder - is very well accepted.

Note: Every child is different. If your child cannot tolerate spices at all, you don't need to introduce spices into their meals.

(Serves 2)

2 tablespoons olive oil
1/2 medium red onion, sliced
2 cloves garlic, peeled
2 tablespoons tomato paste
1/2 tablespoon paprika powder
1 small ikan tenggiri cut, seasoned with salt & pepper
1 medium organic tomato, cut into chunks
5-6 organic cherry tomatoes
1/2 cup hot water
1 teaspoon homemade ikan bilis powder
Extra virgin olive oil, for drizzling

How to:

Heat up olive oil in a frying pan over medium heat. Cook red onions until soft. Add garlic and cook for another 2 minutes. Then, add tomato paste and paprika powder. Cook until fragrant. Reduce heat to medium-low.

Add fish and cook for 4 minutes. Turn to the other side and cook for another 4 minutes. Then, add tomato chunks and cherry tomatoes. Add hot water and ikan bilis powder. Simmer gently for about 10 minutes.

Drizzle with extra virgin olive oil before serving. Best served with steamed rice.

Menu #2:
Baked Fish & Veggie Stew

I love baked stews. They are so versatile and easy to cook. I can add in whatever meat and vegetables, especially if I want to clear "old" vegetables from my fridge.

Another thing about baked stews is that I can leave it to cook in the oven (as long as the temperature is correct) without worrying that it will over-boil until overflows (this happens very often when I use normal gas stove) and burns while my toddler takes his nap in my lap.

For this stew, I make it Mediterranean style with the addition of pitted black olives and garbanzo beans (chickpeas). If I have some feta cheese to sprinkle on top, this would make a perfect ala Mediterranean fish stew.

(Serves 2)

2 tablespoons olive oil
1 medium ikan tenggiri cut, seasoned with salt & pepper
2 cups celery stalk & leaves, sliced
1/2 cup canned garbanzo beans (chickpeas), drained
1/2 cup pitted whole black olives
1 cup cooked homemade pasta*
3 cups hot water
1/2 tablespoon homemade ikan bilis powder
1/2 cup cooking cream
Extra virgin olive oil, for drizzling

*Will blog about homemade pasta in another post

How to:

Preheat oven to 200°C.

Heat up olive oil in an ovenproof pot over medium heat. Add fish and cook for 5 minutes. Turn to the other side and cook for another 5 minutes.

Add celery, garbanzo beans, black olives, and cooked pasta. Give everything a good stir and cook until celery looks somewhat cooked. Add hot water and ikan bilis powder. Cover and bring to a boil.

Then, reduce heat to medium. Uncover the pot and stir in cooking cream. Simmer gently, without cover, until the liquid is about to boil again. Remove from heat, cover the pot, and place it in the oven.

Bake for 40 minutes. Then, reduce heat to 160°C and bake for another 10 minutes. Drizzle with extra virgin olive oil before serving.

Menu #3:
Steamed Fish with Leek & Shiitake

Steamed fish is very easy to make and can be very delicious with the right ingredients. I don't have spring onions on hand, so I use young leeks. Add some ginger slices if you have fresh ginger. Or else, like me, I use ginger powder.

(Serves 2)

1 small ikan tenggiri cut 
1 teaspoon ginger powder
2-inch young leek, cut into round slices
3 fresh shiitake mushrooms, cut into small cubes
1 tablespoon goji berries, soaked & drained
1 tablespoon coconut amino (to replace soy sauce)
1 tablespoon sesame oil

How to:

Rub fish with ginger powder. Put it in the stainless steel pot of an electric lunch box. Add in the rest of the ingredients.

Cover and steam for about 35 minutes. Best served with steamed rice.

I hope you like all these recipes. Happy cooking!


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