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.
Saturday, October 06, 2007
G: I'm going to put your gal's name down to participate in the
'One minute of Fame' challenge at the Children's Day Celebration.
Me: Ahhhh.....you sure or not?
G: Yes, she must participate lah!
Me: I think must ask her first .... M ...you want to do something for the
M(my dd) : Mum, I wanna be Ariel and sing and dance.
Me: I have no Ariel Costume .
G: I have, I have ...use the one I bought ...here....(she asked her maid to bring out the costume to let her try).
From then onwards it was the point of no return cos' dd participated in the challenge and won herself two prizes ...one for being fourth in the talent segment and the other was being the 2nd best dress person for a fairy tale character. Thanks to G for loaning my dd the Little Mermaid costume my dd was a happy little girl at the end of the celebration.
So here I will be giving her a loaf of Pumpkin Pecan Quickbread as my token of appreciation. I hope she likes it .
I didn't know about it until she left me a comment to check her blog.
It's a nice feeling to know that someone is reading my blog and that it warrants enough an award LOL I'm not quite sure what it means though, but it's always nice to receive something positive from a fellow blogger. :-)
Thanks J from Karlsfoodie :-) You've made my day for me ... Happy dancing!
Now I'll have to pass this award to someone too ....
The award goes to .... Hugbear from http://bakingmum.blogspot.com/
She's a full time working mum and a lovely lady who is ever willing to share what she knows about cooking and baking. She creates lovely dishes and bakes too for all of us to drool at LOL. So here's to you LL ...
Wednesday, October 03, 2007
The Bio Deglet dates are a little more fibrous than the Medjoul dates and cost about the same.
The Azizi Mozafati dates below are from Iran and they look pretty plum up when I opened the box. The cost of this was almost half of what I paid for the above.
The presentation was better and the dates came with a good kind of sweetness.
There was also a date cookie recipe printed on one side of the box. So I guess this box of dates would be a good choice to make cakes and cookies with. I will definitely be tasting more of this in the coming days.