Giving thanks for Cupcake creation

Preparing for Thanksgiving can be a strenuous, especially for chefs. This year, why not engage children. Your neighborhood bakeries are always filled with creative ideas and Thanksgiving is no different. With some of these great cupcake ideas for Thanksgiving treat, your kids will want to be just as involved in preparing the Thanksgiving meal, as they are in eating it!

While putting together a dessert for Thanksgiving, keep in mind that desserts are meant to be fun. There's no need to stick with elegance and refinery, when packing a huge dinner or lunch. Letting the children participating in the desserts can do a little bit more special and give them a true sense of creativity.

So try these three Thanksgiving cupcakes as a Thanksgiving meal: us?v?r?itelâ

Candy corn Turkey cupcakes

These are simple to bake and so much fun to decorate! Just whip up some chocolate cupcakes, top them with some Fudge frosting and then use Candy corn pieces for the tail feathers and beaks. For your eyes, you can probably find the decorating sugar bits in your favorite local bakery, or maybe even use miniature marshmallows. They were a big hit for the kids because of the variety of cakes in a single dessert!

Turkey cupcakes (Nutter butter)

This is another simple setup that your children will be happy to help with. again we begin with a traditional chocolate cupcake with chocolate icing. You can even throw some chocolate sprinkles on them to give the appearance of ruffled feathers. Then stick a cookie Nutterbutter vertically near the front of the cupcake. Use white Frosting for the eyes and the fruit roll up bands for feathers and beard. This looks so cute that you may not want to eat them!

Cherry pie cupcakes

These are fun to make and downright delicious. Start baking a batch of Cupcakes with vanilla frosting. Top these with a layer of buttercream frosting and then use a real cherry pie filling to cover this. Use vanilla icing, creating a grid pattern on the cherry filling. The end result should look like a mini cherry pie. You may want to do a lot, as they tend to be delicious, the crowd favorite.

For more fun ways to bake for Thanksgiving, check out your local bakery shops. Of course they know their way around the holiday table. They will not only have a lot of ideas, but your amazing recipes and promotions, you can choose from.

Looking for the best pastry shops in Brooklyn to create the ultimate Thanksgiving treats that kids will love? Visit the bakery and boutique duo have all of your sweet fantasies come true in the expert hands of Chef Diana Rodov and her staff.

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Din BBQ Station in Taman Nusa Bestari, Johor Bahru

I have been to Din BBQ Station twice, once last year soon after the restaurant opened, and again a few days ago.



Din BBQ Station is unique in that it is probably the only Halal BBQ concept restaurant in Johor Bahru.



Din, the boss, shared that he has been constantly refining his cooking technique and the operations at Din BBQ Station. I observed that the constant improvements have helped Din BBQ Station retain many customers who initially only tried out the new restaurant out of curiosity. Now, several families have become regulars.



Din personally does the BBQ-ing and he has mastered the art of managing the heat and fire. Din even notes the preferences of customers as some like their meat dry and thoroughly cooked through, while others prefer theirs just seared on the outside while inside, the hot juices remain intact.





Din knew I like my meat cooked but moist, so these prawns and the squid were just done, and Din managed to preserve most of their natural juices and sweetness.



My friends know that I am crazy about sotong (squids), so I was eagerly waiting for this BBQ sotong :P 



Oh, this sotong was lovely. Tender, bouncy, smokey, creamy, savoury and sweet. They just feed my sotong craving which cannot be satisfied.

Bear with me while I ogle at my own sotong photos :P





The BBQ prawns were also succulent and sweet, just the way I liked them.



Din was keen for me to try his BBQ chicken wings marinaded with his signature sauce and eaten with his own dip.



I enjoyed Din's BBQ chicken wings which were savoury and nicely mildly spicy. Din's dip added a little sweetness and interesting flavours from the chopped onions and other ingredients.



Din is quite skillful in BBQ-ing. No trace of blood at all, but the chicken wings were still sweet and juicy.



The simple nasi lemak at Din BBQ Station is quite good. The rice is fragrant and nicely cooked. The sambal was well balanced between savoury and spicy.

Other customers' BBQ fish which Din shared are his popular items.







This was another customer's lamb chop.

For lunch, Din serves set lunches and popular dishes like this asam pedas fish head.


Asam Pedas Kepala Ikan Merah RM26 



I also enjoyed these fresh vegetables at Din's.



I like to eat the crunchy vegetables with Din's savoury and mildly spicy sambal chili dip.



A sketch map to help you locate Din BBQ Station easily.

Restaurant name: Din BBQ Station
Address: 32, Jalan Bestari 6/2, Taman Nusa Bestari, Johor Bahru
Map: http://goo.gl/maps/RBDOK
GPS: 1.481755,103.665769
Hours: 11:00am to 11:30pm
Halal

Dates visited: 5 Dec 2012, 21 Mar 2013, 10 Apr 2013

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Online Diwali Sweets Make Life Easy

The great epic of Ramayana contains the most popular legend associated with the meaning behind the festival of Deepavali. It is said that when the epitome of human virtue 'Maryada Purushottam' Sri Rama returned to Ayodhya after 14 years of unfair exile which he accepted only to honour his elders and thereby set an example to human society for all times to come, the citizens of Ayodhya lit rows of earthen diyas to welcome their rightful ruler back. His brother Bharata had ruled Ayodhya for these fourteen years as his agent and had duly installed Rama's Charan padukas on the throne of Ayodhya!

Another legend associated with one of the days of Diwali is related with the day after Dhanteras, popularly known as 'Chhoti Diwali'. 'Chhoti Diwali' is also celebrated as 'Naraka Chaturdasi' when Krishna and Satyabhama killed the demon, Naraka. Despite Lord Indra intervening in the process, Lord Krishna proved his supremacy in putting an end to the demon Naraka on this day. Not only was Lord Krishna the Divine Advisor to Arjuna and the Pandavas in the epic battle of righteousness versus evil represented by the Kauravas, He - as the incarnation of Lord Vishnu the Preserver - is also the vanquisher of Narakasura. This event from Krishna's holy life is commemorated on 'Chhoti Diwali'.

We can see how Lord Krishna and Sri Rama, both considered avatars (incarnations) of Lord Vishnu are inextricably intertwined in the traditions and foundations of the most important festival of all in the Hindu calendar - the Holy Festival of Deepawali. Both the Hindu Gods are amongst the most respected and most popular Gods in Hinduism. They are worshipped in almost every Hindu home and remembered in times of need as well as trial. 'Hey Ram' and 'Radhe Krishna' are two of the most common phrases one can hear in religious Hindu homes.

Children eagerly look forward to Chhoti Diwali when the flow of gifts to and fro from friends and relatives turns into a torrent since only a day is left for Diwali. Diwali sweets and Diwali mithai are enjoyed all day on Chhoti Diwali and kids love a prelude to Diwali by merrily bursting firecrackers in the evening. Children as well as Adults love the Diwali mithai that inevitably forms a central part of the festival's celebration. With the availability of Online Diwali Sweets, one can place an order several days in advance so one doesn't need to rush on the last days before the festival.

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Orange Glazed Carrots

These are a great side dish for special meals, or for just any time.

They are super easy, and taste fantastic.

I found the recipe on allrecipes.com  a long time ago, and made them again recently.

They last time I made them, I used fresh clementine juice instead of orange juice, they were AMAZING!!

Orange Glazed Carrots

1 pound baby carrots

1/4 cup orange juice (or clementine)

3 Tablespoons of brown sugar

2 Tablespoons of butter

pinch of salt

Place carrots in a shallow pan and cover with water. Boil until desired tenderness, drain and return to pan.

Pour orange juice, sugar, salt and butter over the top, simmer until sugar and butter are melted.

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Cookie Making Made Easy My Busy-Mom-Method

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don't require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out . . . and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my "Busy-Mom-Method"; one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1½ cups of confectioners' sugar, a pinch of salt, ½ teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila; cookies in half the time! Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.

Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter

2/3 cup sugar

2 teaspoons vanilla extract

1 teaspoon salt

2 eggs

2¾ cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my "busy-mom-method."

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ or on Facebook. I will send you a copy of my monthly news letter full of recipes the latest tips.

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Sugar Cookie Bars with White Chocolate Cream Cheese Frosting

Happy Easter from my family to yours!!

Everybody loves a sugar cookie right?

Well I took this recipe that has been made time and time again, and changed it up once I spotted those White Chocolate M & M's on the shelf!!

I am just going to post the links for you to both recipes found here on my blog.

Just make the cookie bars according to recipe. (I used the vanilla version)

Top them with White Chocolate Cream Cheese frosting and M&Ms!!

The kids (and grownups) will love them!!

Happy Easter!!

Frosted Sugar Cookie Bars

White Chocolate Cream Cheese Frosting

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God's Country

I've heard Pennsylvania is nicknamed "God's Country."  I'm not sure if it's the whole state or just a county, but someone somewhere decided Pennsylvania was worthy of the name.

I must admit, it is beautiful.  I'm more of a beach gal, but rolling hills and Amish farms do have their appeal.  We just returned from a whirlwind two days in the great state of Pennsylvania, visiting our new town.  We tried a new gymnastics facility, walked the elementary school and attended baseball practices.

I also made it a priority to locate and try the nearest Starbucks.  Check and check.

After a day navigating country roads, I was much more comfortable than when I first arrived.  Usually Hubby does the driving, and this time I had to drive the circus out to meet him in PA.  And because he is a working man, I had to find my way to and from every place I took the kids for two days.

We passed Amish buggies, signs for fresh eggs and plenty of cows.  We found landmarks to remember where to turn and I made a mental note to refrain from night driving for the first several months.

The upside?  The kids are getting used to the idea of life in PA.  They are slowly meeting more kids with every trip we take, and they are more comfortable now that they've seen the school, the ballfields and the gym.  They know they will be okay, and I do too.

The downside?  We are leaving behind a solid group of friends and a fabulous community.  We are saying "See ya later" to fun carpools, summer days at the pool and autumn nights at the football field.

We are also going to be farther from my parents than I ever wanted to be in my whole life.  Ever.

But as a wise neighbor once told me many years ago, the one constant in life is change.  We need to roll with the punches and look forward to the adventure ahead.

We're closing in on our big move, and we're just about, almost ready.

Happy Easter everyone!

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Johor Bahru Food Trail with K F Seetoh of Makansutra

This post should have been written about a year ago. At that time, Johor Kaki blog was still relatively young. Johor Kaki Blog Facebook Page wasn't up yet. Neither were the Johor Sedap and Johor Yummy Facebook groups.



I got an unexpected email and telephone call from Makansutra office asking if I would like to show Makan Guru K F Seetoh around Johor Bahru. K F Seetoh was preparing the 2013 edition of Makansutra Guide to Malaysian Food. I agreed readily because this supports my goal to promote Johor hawkers and hawker food. I was also eager to spend a day with K F Seetoh as I have long admired how he passionately promoted street food around the world, especially in Singapore.

I am writing this long overdue post now as it just dawned on me that this was actually Johor Kaki's very first food trail and that it should not go unrecorded.

Seetoh drove his MPV, and with us were the photographer (I forgot his name, so sorry :P) and staff writer, Lorraine.



As Seetoh wanted to cover some Halal food, our first stop was the food centre at the beautiful Hutan Bandar park. I introduced Seetoh to two lontong kering stalls as this dish is quite hard to find in Singapore.



We first tasted D'Rimba Corner's lontong kering. Lontong kering is traditional Malay rice cakes served with peanut gravy, spicy sambal, fried coconut shreds, tempeh and nasi padang style side dishes such as beef rendang, fried vegetables and so on. 



Next, we tasted Puan Fatimah's lontong kering which is just a few stalls away, also at Hutan Bandar. Seetoh was impressed by how the stalls were able to turn common and inexpensive ingredients into affordable and delicious dishes. This affordable delicious food sumptuously enjoyed by everyone, Seetoh shared, is the essence of good street food.



After Hutan Bandar food centre, we shot up to Taman Ungku Tun Aminah where I showed Seetoh the Terrengganu Curry Mee. This unique style of curry mee eaten with fresh fish and sambal is one of my personal favourites and I wanted to let Seetoh try it.



We next proceeded to You Kee XO to taste their roast meats and signature soups. You Kee XO is one of the well established roast meats shops in Johor Bahru but there are a few other shops that also do great roast meats in JB. What I liked about You Kee XO is the nice ambiance, clean and neat environment, good service and their great soups. Pricing wise, they do not charge a premium for the nice extras, which is... nice.



Next stop was Restoran Azinur for their popular nasi padang. I wanted to show Seetoh one of the local favourites where many people have their everyday, work day meals. Queues form up outside Restoran Azinur 20 minutes before opening time at noon. Azinur closes when everything is sold out, normally about two hours later at 2:00pm.



We then stopped over at Onn Kee Jaya in Tampoi for their popular steamed fresh fish.



That done, we proceeded to nearby Angsana Plaza to burn calories, shop a little bit, and also to taste Haji Wahid's mee rebus there. Haji Wahid's mee rebus is an old name in traditional mee rebus in Johor Bahru, now with several branches around JB. The Angsana Plaza branch is one of the most popular. 



After a good shopping break and a stretch, we swung eastwards towards Taman Mount Austin to check out Matang seafood porridge. Here, the Teochew style porridge is served in savoury seafood broth and we can add additional seafood ingredients according to our fancy. Shark meat is a popular add on here.

After the seafood porridge, we found a cool coffee and dessert shop in Mount Austin to cool our heels, freshen up and to get online to clear our backlog of the day's emails and messages.



Re-energised by the short break, we proceeded to the back alley stalls at Taman Century but we were slightly early and most of the stalls were not yet opened. Known as Siak Hong to the locals, the collection of alley stalls here is a popular supper haunt.



We then swung around to a 5 decades old restaurant with the quaint name "Come and Eat" serving Teochew porridge. Famous for their steamed fresh fish which Orang Asli fishermen bring in by just the handful in what is literary the "Catch of the Day". We had a bit of a heartache. The famous "Come and Eat" asam fish was available only on Thursdays, so Seetoh got to miss this one, and come and eat another day :P



We next headed down early to Meldrum Walk to indulge in JB style back alley dining. Despite the rather pretentious sounding name, Meldrum Walk is no swanky dinning street. But, it is charming, authentic back lane hawker fare - raw and unabashed. Unglam, crowded, messy, dingy, cooking fumes stick to your clothes and hair, but Meldrum Walk has one of the largest collection of hawker stalls in Johor Bahru. Some of the stalls are decades old heritage stalls. Meldrum "Walk" is a mini foodies' paradise - a place I like to explore more.

Meldrum Walk was the last stop of our one day food trail.

On hindsight, the trail could have been better, for example, I could have just kept to one area such as Skudai or Johor Jaya, instead of crisscrossing through Johor Bahru.

Still, for those intrepid foodies who want to follow our food steps (pun intended) - let the food decide where we go rather than convenience - here is the summary of our Johor Bahru one day food trail.

1. Hutan Bandar Map: http://g.co/maps/g6ssk GPS: 1.480152, 103.742974
2. Terengganu curry Map: http://g.co/maps/fyu6e GPS: 1.51037,103.648335
3. You Kee XO Map: http://g.co/maps/5dsth  GPS: 1.516666,103.653613 
4. Restoran Azinur Map: http://g.co/maps/znpf4 GPS: 1.522628,103.660587
5. Onn Kee Jaya Map: http://g.co/maps/9w3he GPS: 1.497854,103.701839
6. Haji Wahid's Map: http://goo.gl/maps/dYkl GPS: 1.495183,103.705229
7. Matang porridge Map: http://g.co/maps/j6z6r GPS: 1.561904, 103.779184
8. Siak Hong alley Map: http://g.co/maps/6p2ch  GPS: 1.479637,103.763718
9. Come and Eat Map: http://g.co/maps/aut82 GPS: 1.47285, 103.77829
10. Meldrum Walk Map: http://g.co/maps/9m437  GPS: 1.460045,103.764673

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How to Make Delicious Bundt Cakes Without Any Hassle?

Most of the people love Bundt cakes, not just because these cake recipes are moistest and delicious, but because they are easy to make and require little or no decoration. They can use any one of the fancy bundt pans available on the market and make impressive bundt cakes without putting any major efforts. Bundt pans are special cake pans meant to bake up traditional ridged round cakes. Due to their ridged or fluted designs, they can easily give an attractive shape to the finished cake. The bundt pans have a hole in the center which helps circulate the hot air around and across the cake and make it bake evenly. The pans now come in so many creative designs but with the more complex styles people face the problem of cake getting stuck in the pan. They need to use the right tools and some useful tips to remove the cake properly from the pan. The tips are as follows:

Use a non-stick cooking spray. Sprinkle some non-stick vegetable oil on the bundt pan. You can also use a non-stick cooking spray like Bakers Joy for good results. Then, brush the sprayed oil into the grooves of the pan with the help of a pastry brush and keep the pan facing downward on a paper towel so that the excess oil can drain away. You need to avoid using a spray containing lecithin as it may build up on the baking pan over time.After greasing, dust or flour your cake pan and make it ready for baking. After greasing the pan with small amount of vegetable shortening, you must dust it lightly with flour. Just drop a tablespoon of flour into your greased pan, gently shake it and tap the pan multiple times with your palms, until the flour is distributed evenly over all surfaces. Once you finish, turn the pan upside on your work surface to remove extra flour.Or dust your bundt cake pan with finer bread crumbs instead of flour. You can also dust the pan with finer bread crumbs. The dry bread crumbs will work better than flour.Bake the cake and let it cool for 10 minutes before taking out of the pan. Pour the batter slowly into the pan and put it in an oven. Bake it for the specified time and allow it to cool 10 minutes or more if required. Use hot pads to lift the pan and mildly shake it to loosen the cake from all sides. You can also run a plastic knife or rubber spatula around the edge of the cake to help it loosen from the sides of the pan.Invert the cake, continue cooling and drizzle or dust. Invert the baked cake onto a cooling rack or plate and continue with cooling. Dust the cake with finely powdered sugar or drizzle some chocolate or caramel sauce over the top.

You are likely to get the compliments as you serve the perfectly prepared bundt cakes to your friends and family. Even better, you can shop for these tasty cakes at reputed bakery stores online. Apart from bundt cakes, they trade in baby shower cupcakes, birthday cakes, wedding cakes and many more. Even though you don't know how to make cake, they would let you enjoy a wide range of cake recipes at reasonable price.

Jacob Reed has been associated with gourmet and baking business for several years. He specializes in providing exclusive tips on making and purchase of bundt cakes , birthday cakes and baby shower cupcakes . Rate this Article

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Jacob Reed has published 20 articles. Article submitted on October 31, 2012. Word count: 555

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Moshi Moshi Dessert and Tea in Taman Mount Austin, Johor Bahru

Moshi Moshi Dessert and Tea shop in Taman Mount Austin is the brain child of four foodie friends. The four friends made many food trips around the region and stumbled upon an old lady in Taiwan who makes sorbet and ice cream the traditional way, by hand.



Fascinated by the old Taiwanese lady's art and captivated by the taste of her traditional sorbets and ice cream, the four friends asked the old lady to teach them her art. These fabulous four managed to spend a month learning the art of hand making sorbet and ice cream at this old lady's home.



Back in Johor Bahru, they experimented with fusing this traditional hand made Taiwanese sorbet and ice cream with local Malaysian ingredients, and now offer their unique creations in their own Moshi Moshi Dessert and Tea shop.



Elaine, one of the four partners, invited me to try out Moshi Moshi's dessert and tea creations. When at Moshi Moshi, I can feel the passion that Elaine and her partners have for their dessert and tea creations. They are still experimenting with new creations and spoke excitedly about their work.



Moshi Moshi's desserts consist of a hand made sorbet bottom layer laid with toppings of hand made ice cream, grass jelly, red beans, fruits, "pearls" or other ingredients. They remind me of modern day ais (ice) kacang. 



This large mural on the wall at Moshi Moshi proudly states that everything at the Moshi Moshi Dessert and Tea shop is hand made using only natural and fresh ingredients with no preservatives added.

These were the sorbets and ice creams that we tried at Moshi Moshi.



Moshi Moshi's "Coconut Ice Cream with Sorbet" (RM8.90) which I enjoyed very much as I like all things coconut :) 



I like Moshi Moshi's "Taro Sorbet" (RM8.90) served with peanut ice cream which has a peanutty flavour and interesting bits of nuts. This dessert comes with two yam balls.



Moshi Moshi's "Mango Sorbet" (RM8.90) is an interesting blend of sweet and slightly tangy which I think appeals especially to ladies.



My half eaten "Macha Sorbet" (RM8.90). I like the fragrance of macha and so enjoyed this very much. As we ate, we gradually mixed all the ingredients like sesame ice cream, grass jelly, red beans, black "pearls" and macha sorbet together and got another blended taste which I enjoyed very much.

Elaine graciously gave me permission to see the process of making Moshi Moshi's signature sorbet and ice cream desserts.





When an order is received, the hand made sorbet is scraped from the tub and transferred to the large serving cup. This is Moshi Moshi's coconut sorbet.



Scooping the hand made Moshi Moshi ice cream. This is Moshi Moshi's peanut ice cream.







Next, the "pearls" are added. These "pearls" are imported from Taiwan. I like the bite of these gummy, chewy "pearls" and hunt for them in my bowl :P



The grass jelly is carefully laid into the cup.



The "Coconut Sorbet" fully assembled and ready for serving.

Moshi Moshi also offers a wide range of teas, all of which are brewed from tea leaves (never from instant tea powders).



Elaine first let us try Moshi Moshi's "Fresh Tomato Ice Blended Tea" (RM6.90). This tea is made with fresh baby tomatoes.



Moshi Moshi's "Lemon Ai-yu 2Q" (RM6.90) a sour tea which is a favourite, especially among the ladies.





Elaine was eager to let us try Moshi Moshi's "Macha with Red Bean Ice Cream" (RM5.90). I like this drink very much as the flavour and fragrance of the macha blend very well with the taste of the red bean ice cream.



After so many dessert and tea tastings, Elaine suggested I drink Moshi Moshi's herbal tea as it would help me in digestion.

I like Moshi Moshi for their uniquely Johor creations and look forward to more flavours in the future. Moshi Moshi is a great place to chill out with friends and enjoy nice desserts and teas together.







Restaurant name: Moshi Moshi Dessert and Tea
Address: 19, Jalan Mutiara Emas 10/19, Taman Mount Austin, Johor Bahru
Map: http://goo.gl/maps/qIHvc
GPS: 1.551693,103.785181
Hours: 11:30am to 11:30pm
No pork, no lard, no Halal cert

Date visited: 26 Mar 2013, 29 Mar 2013, 21 May 2013, 14 Jun 2013

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