Saturday, December 29, 2007
Must say that there's still a lot of room for improvement for the whole works.
My dd loved them even though the cuppies were half baked LOL
I'm still wondering what went wrong that day when I baked the cuppies.
200 g sugar
3 nos. eggs, beaten
200 g AP flour
100 g ground almond
2 tsp baking powder
6 tbsp evaporated milk
100 g dried cranberries soaked in 2 tbsp Bailey's
100 g walnuts, chopped
This was one of the three quickbreads that I baked as a gift.
206 g AP flour
40 g quick cooking oats
1 tsp baking powder
1 tsp baking soda
1 tsp salt
200 g caster sugar
120 ml orange juice and zest (2 large oranges)
120 ml vegetable oil
2 nos. eggs, beaten
Fold into batter 140 g fresh/frozen blueberries
Topping: 2 tsp caster sugar + 2 tsp cinnamon
Pour all the wet ingredients into the dry ingredients.
Stir till they are well blended.
There's enough batter to fill up to 4 aluminium loaf tins till 1/2 way.
25 Degree Celsius Pte Ltd .... a joint that sells fusion food and cook books too!
I had a good time there chilling out with the regulars and new members too. Vi from the US and Chin from Australia joined us.
After doing so much cooking and baking during the week before Christmas, it was really good to just sit back and relax and enjoy the food the joint cooked LOL
Here's sharing with you the gals and the food there .....
Wednesday, December 26, 2007
I made three recipes this year .... Pumpkin Pecan Quickbread, Almond Cranberry Walnut Quickbread and Blueberry Orange Oats Quickbread. I hope they like them.
Beef in Red Wine
Sausage/Fish Ball Platter
Smoked Chicken from CS
Honey Baked Ham from CS
Lime Jelly Cheesecake
Uncle W bought Steamed Crab and Chilly Crabs .
Dh bought Oatmeal Prawns, Salted Yolk Crabs, Peppered Crabs and Chilly Crabs too.
Because of dear Uncle W's contribution, we ended up with 5 kinds of crabs this year.
It was a night of catching up with the extended family members, lots of food when everyone had a chance to 'ta pao' something home. Good memories were formed when the younger ones had a chance to play with one another. My dear SIL helped me out with the washing up after the rest left and I'm so thankful for having her do that for me. GT 'xie xie ni'.
Sunday, December 23, 2007
The Menu for this gathering .....
Sausage Platter with Fish Balls
Baked Hickory Chicken Wings
Black Pepper Roast Beef from CS
Honey Baked Ham from CS
Rice and Bread
Orange Jelly Cheesecake
2 Kinds of Cookies (Chocochips and Lavender)
Pumpkin Chocolate Brownies
Seedless Black Grapes with Strawberries
My SIL also contributed Sushi from Sakae Sushi and dh bought butter oatmeal prawns and peppered and chilli crabs too.
There was a lot of food ... more than we could eat and everyone had lots of ta pao food to bring home.
Here you see the mini X'mas tree and the Nativity set up at the balcony in my home. This has been a yearly ritual since I moved into this home. The baby Jesus is still missing in the set up and the family will put in the final baby figurine on Christmas day as a short blessing prayer is being said.
Saturday, December 15, 2007
Thursday, November 29, 2007
And finally after the Symphony of Lights we headed down to Ladies Market at Mongkok .... Tung Choi Street. Actually by then I was already dead tired and didn't want to go there. But on dh's insistence ... he said ... how could I not visit Ladies Market when I'm in HK ????
Everybody visits Ladies Market when in HK .... OK ... I got what he meant .... no regrets ! LOL
Wednesday, November 28, 2007
We sat in a double decker air-conditioned bus .... a familiar bus to us :-)
Here's letting the pics do the talking ....
At this place we did a lot of walking and the only thing lacking are water coolers. The unique thing this year at this place were the live panda mascots on display. They had a huge display enclosure built for them for the Beijing 2008 Olympic Games. So the pandas are named ....
Bei Bei, Jing Jing, Huan Huan, Ying Ying, Nin Nin .... from the sentence Beijing Huan Ying Nin.
Below here is a 1 min. video clip of part of the Dolphin Show at the Ocean Theatre. To reach this place you need to take the cable car to the hill part of the park. There's also a bus shuttle from the lower main entrance too. Due to the popularity of the show, the theatre was already 90%
filled to capacity at 3 pm when the show was to start at 3.30 pm.
Tuesday, November 27, 2007
Refreshed and all ready to go after a simple sandwich lunch. Took a slow walk to Shanghai Street where the bakeware shops are. Then we headed towards the MTR to Central to get to the Peak Tram Station. Visited the Peak.
At Adventure Land .... Take the Boat Ride; Visit Tarzen Treehouse;
Watch The Festival Of The Lion King
At Fantasy Land .... Watch The Philhar Magic Show; Watch The Golden Mickeys Show
At Tomorrow Land ... Do the Astroblaster; Do Stitch Encounter; Do Space Mountain
Watch the Fireworks and The Parade
However during our time there the Parade was suspended. We did see some of the parade characters walking around though. We didn't do space mountain cos' dh chickened out and ds J refused it flatly.
Monday, November 26, 2007
20th Nov(tuesday) to 24th Nov(saturday) 2007. Did a 5 days 4 nights free and easy there. The agency helped us to book the Cathay Pacific flights, Hotel acoommodations and the transfers to and from airport and also the hotel transfer to Kowloon from Disneyland resort. The rest of the time we used the HK MTR to reach all our other destinations for sight seeing. We bought the MTR day pass for tourist for the family of 2adults and 2 children.
Reached HK at about 2.30 pm and took the airport transfer to HK Disneyland Resort.
We reached the hotel about 4.30 pm, freshened up and was at the Disneyland resort
by 5 pm.
Here's sharing with you snippets of the Hollywood Hotel were stayed in.
Thanks also to Ginny who shared this recipe in her blog.
The recipe looked quite simple to follow and the only change I did was to use rosemary herb instead if the bouquet garni of thyme and bay leaves. As for the marinating , I did allow the meat to season for about 5 hours instead of overnight.
The family gave the dish a thumbs up and I found out that it's even more flavourful if kept overnight.
Sunday, November 18, 2007
Thursday, November 15, 2007
Wednesday, November 14, 2007
Here's sharing with you the recipe ....
about 1 kg chicken thighs
1 tbsp tumeric powder
1 tbsp ginger juice
2 tbsp olive oil
2 tbsp DOM
1 tsp salt
Marinate the chicken thighs for at least 1 hour or more.
Pre-heat oven at 220 degree C.
Place seasoned chicken thighs onto aluminium foil on tray.
Bake the chicken thighs for 30 minutes or till the skin turn a golden yellwish brown.
The chickwings tasted good and dh commented that they tasted like the chickwings were BBQ.
1 kg chicken wings
3 tbsp light soya sauce
1 tsp salt
1 tbsp honey
1 tbsp sunflower oil
2 tbsp chinese wine
1 tbsp Hickory sauce (liquid smoke)
Marinade the chicken wings with the above ingredients for at least an hour.
Pre-heat oven at 220 degree C.
Place seasoned chicken wings on aluminium foil on tray.
Bake chicken wings for 30 minutes or till skin turn golden brown.
Here's sharing with you the recipe (makes 12 standard muffin cups).
3 tbsp Valhorna Chocolate powder
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup AP flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
1/4 cup evaporated milk
1 tbsp Bailey's Irish Cream
2 beaten eggs
1/2 cup chocolate chips
Pre-heat oven at 180 degree C.
Sieve the flour , chocolate powder and baking powder together.
Mix all the wet ingredients together and then pour them into the dry ingredients.
Add in the chocochips and mix well.
Place the batter into muffin cups and bake them for 15 mins.
Cool the muffins and place them in air-tight containers.
Friday, November 09, 2007
The filling was made of the white lotus paste with almond nuts and sesame seeds and dried orange peel. The skin recipe was obtained from Baking Mum's blog. Thanks LeeLee for sharing the recipe.
A whole lot of information and other Mochi recipes can be found in the website below ...
Below is the Mochi skin recipe I used ....
Presenting the final product here. See the precious flower peering from just the cookie surface. The flowers are tiny but they really gave a lovely fragrance while the cookies were baking and after which the fragrance lingered on in the container where the cookies were kept. The recipe gave a soft and chewy cookie and the lavender fragrance gave a new experience to eating them.
Here is also sharing the website to know how to use these lovely dried lavender flowers.
2 tsp dried lavender flowers
2 cups AP flour
1 1/2 tsp baking powder
125 g salted butter, soften
3/4 cup sugar
1 egg, beaten
2 tbsp evaporated milk
1 tbsp Irish Cream Bailey
Sieve together baking powder and flour.
Monday, November 05, 2007
Rolled Oats Cookies
180 g plain flour
1 tsp baking powder
1/2 tsp baking soda
125 ml sunflower oil
90 g caster sugar
1 beaten egg
1 tsp vanilla essence
1 cup cornflakes or rolled oats
a couple of tbsp of milk to bind the ingredients if you still find it dry.
Sift flour, baking powder and soda together.
Mix in the sugar, cornflakes or rolled oats till well mixed.
Add in the oil, essence, beaten egg and milk and stir till a dough is formed.
Use a cookie scoop or spoon to form balls and place them on cookie trays.
Bake in a pre-heated oven of 180 degree C for 15 mins. or till cookie turns a golden brown.
Remove and cool on wire rack completely.
Store in air-tight container.
400 g beef fillet
1 big onion, wedged
1 clove garlic, minced
half a packet of oyster mushroom
Marinade for beef slices ....
1 tsp salt
1 tsp sugar
1 tsp light soya sauce
1 tsp oyster sauce
1 tbsp ginger juice
1 tbsp chinese rice wine
1 tbsp potato starch
2 tbsp oil
Heat up a cooking pot with 2 tbsp of oil and stir fry the onion wedges and oyster mushrooms till
fragrant. Put aside for further use.
Heat up another tbsp of oil and stir fry the minced garlic till fragrant.
Add in the marinated beef slices and stir-fry them for a minute and then add in the sauted onions and oyster mushrooms. Stir fry for another minute.
Add in about a quarter cup or less of hot water and let beef slices simmer for about a minute.
Ladle out and serve hot with white rice.
Tuesday, October 30, 2007
I used a 400 gm Golden Pomfret. Scored the body with a few lines back and front.
Seasoned it with salt and pepper and placed the entire fish on aluminium foil.
I added julienned ginger slices, 2 cloves garlic sliced and also sprigs of green onions on the fish as well as inside the fish.
I added 2 tbsps each of light soya sauce, Dom (or you may want to use Chinese wine instead), sesame oil , 1 tbsp of cooking oil and 1 tsp of sugar over the fish.
I then covered the entire fish with another piece of aluminium foil.
I let the tray of fish stand for about half an hour and the placed the tray in a pre-heated oven at 190 degree C for 30 minutes.
Texturewise ... they are rather crunchy like the texture of apples but the sweetness was rather mild and not at all like apple sweetness. I tried to find some more information from the web but information was limited to where they can be imported from and that is from China.
Since they are crunchy, they can be used as part of a salad dish and also in muffins and cakes too but I have yet to try using them in a salad or baking them in muffins.
I shared them with my parents and they commented that they ate these winter dates in China some years back and they were plucked fresh from the trees and they tasted very much sweeter than the ones I shared with them. They did say that when these were dried they can be use to boil soups just like the red dates we used.
Tuesday, October 23, 2007
My first knowledge of this fruit was when a fellow blogger G used it for making snowskin mooncake and the fruit gave a lovely deep pink color to the snowskin. Also almost everyone who tasted this particular fruit said that it was much sweeter than the Pitaya dragonfruit ...that's the one with the light grey flesh. So during the weekend I bought a packet of two fruits from Cold Storage which cost about $3.
I cut it up into pieces so that dh and I would slowly eat them. On offering the tub of pink dragonfruit pieces to dh, he made a face on seeing the pink bleeding pieces LOL I knew straight away that he would not touch them after eating the piece I offered. So much for my presentation of bleeding pink dargonfruit pieces.
The taste of the red dragonfruit has a bland sweetness to it and there is also a tinge of sour sweetness. It doesn't have a distinctive taste and one may have to eat it often before one can grow accustom to the taste.
I pureed the rest of the fruit pieces and dumped them into the chiffon cake batter. They gave a lovely girlish pink to the batter. The black seeds also gave a bit of a crunch to the cake. However after baking the chiffon cake I would expect to see the lovely pink in the pink but the pink seemed to have disappeared and the result was a yellowish cake tinged with the pink bleeding dragonfruit pieces. Not a very nice effect to look at.
OK ... this was what I came up with for the Simple Me ....
Found in my room :
Dressing table with mirror
Digital weighing scale
Remote control ceiling fan
Found in my handbag :
Found in my wallet :
Notes and coins
I've always wanted to ....
... Be an inspiration for my children.
... Plan a pilgramage with good company to the Holy Land.
... Make use of interesting ingredients to cook and bake newly discovered delicious foods for my family and friends.
... Own a little piece of land by the sea and be an ecological guide there to teach children about nature and conservation.
... Exercise regularly to keep good health.
I'm currently into ...
... Researching songs for Praise and Worship for children for next year's catechism program.
... Cooking the same old recipes for the family who don't seem to mind eating them repeatedly.
... Helping out at Catechism class on Sundays.
... Planning out the Christmas activities and menu for the extended family gatherings at my place this year. ( Just thinking about it gives me stress ah LOL).
So this is just about it. And I'll tag just one person .... http://www.hutofcranberry.blogspot.com/
Monday, October 22, 2007
Total cost of stash here ...less than $30
Wednesday, October 17, 2007
Back home when I wanted to eat a couple of pieces of the kueh I just needed to microwave them for about 20 secs. covered after taking them out from the fridge.
Ahhhh .... the lemongrass flavour is indeed refreshing and fragrant. It gave a different experience eating the Kueh Ambon which usually has a very strong oily coconut flavour and taste to it. I definitely liked it and here shown were the last two pieces before they disappeared into my stomach LOL. Not sure where you can buy this in Singapore though. Anyone knows?
Friday, October 12, 2007
The recipe was adapted from Alex Goh's Fruity Cakes and I love this loaf to bits. Almost ate the entire loaf by myself, oh greedy me! The recipe uses brown sugar and the combination of the dates with the butter and cinnamon can almost make me salivate all over again just thinking about the loaf baking in the oven.
Here's sharing the recipe with you :-)
150 gm water
90 gm butter
180 gm brown sugar (reduce it to 150 gm if you want it less sweet)
300 gm chopped dates with seed removed
3 nos medium size eggs, beaten
200 gm cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder
100 gm chopped pecan nuts (increase this to 200gm if you want more nuts)
Boil water, butter and brown sugar together till well combined.
Add in the chopped dates and stir till well blended. Leave aside to cool.
Add into the mixture above the flour, baking powder and baking soda and mix well.
Add in the beaten eggs till well blended.
Add in the chopped nuts till well mix.
Pour into two lined and greased loaf pans till half full.
Bake in a pre-heated oven at 180 degree C for about 50 minutes to an hour.
Check with a wooden skewer for loaf to be ready.
Thursday, October 11, 2007
They are good for me cos' I've so little practise piping out words. I happen to chance upon these at the Japan Home shop at Hougang Point and I understand that they are also available at Sheng Shiong. I remember they cost less than $3 a bottle and you may need several bottles to make the necessary greetings for your cakes.
I noticed that these jelly candy tend to "sweat" or turn damp if you leave your cake in the fridge with them. So It's better not to leave the cake in the fridge after you've placed them on the cake.