Tuesday, November 3, 2009
At 1st i was not really ethusiatic about it, not because i'm not concern but rather i have been disappointed time and again - each time i would only be inform at the very last minute that it's postpone again for no/unknown reason. This time it's for real - IT'S FINALLY COMING. (i'm still keeping my finger crossed - God, please don't do it again - i would surely collapse if it happen again)
i have start stocking up on food - it's has really been a long time since i last bought such big quantity of food. There's a lot of things i wanted to do - i want to do shrimp paste fried chicken wing, panfried pork chop, braised pork (kong bak), assam prawn, salted egg yolk prawn, mayonaise cheese prawn, bake cheesy prawn, crispy fried pork, crispy fried fish, layer cheese cake with jelly top, snow skin mooncake (yes mooncake, haha, i have got the ingredients but didn't do because lack of time and lack of people to consume), cashew nut cookies, etc. etc......
The list can go on and on........... but obviously i couldn't have done all in 1 go, and neither have i stock up on everything. I just stock up my freezer - at least the freezer is no longer empty for the longest time. Wow! i surely have lots to catch up. But for a start, i had already make my signature cashew nuts chocolate chips cookies as requested. Obviously, she have really missed these cookies. I have originally planned to do this just 1 day ahead which is today because i want to have the freshest cookies. But i make it on Sunday night instead. Luckily i did, otherwise, i think i might be over excited and it might not turn out well.
2 hours more before the date jumps - i wish for it to move faster...........
Sunday, October 11, 2009
Last tuesday, i took a day off to visit my precious girl, after visiting, as i have not make any arrangement for any other activity, i decided to give the recipe a go even before it is put up in the DJ's kitchen recipe blog. (The recipe was put up on the same Tuesday evening after the recipe was taught over the radio program).
After much kneading, swinging and banging with the dough, i finally got my bread (fully handmade). Although the bread is not super soft like those selling in bakery, basically i'm quite satisfied with the result. At least it didn't go down the rubbish chute the next day. Infact, everything was finished up by the next morning by just 2 of us. Well, and at least i enjoyed the whole process of playing with my dough and i came out with the following design:
Sunday, September 27, 2009
In order to test out the new mould, sifu have specially prepared 2 sets of pastry for testing out. 1 set is the traditional pastry and the other set is the chocolate pastry.
These 2 pictures is chocolate pastry with chocolate fillings. So rich that u would thought you are eating chocolate bar.
Monday, September 21, 2009
This is coconut huat kueh with pork floss stuffing. Because the huat kueh is quite small, so i can't stuff in a lot of pork floss fillings. Basically still quite nice. Something different from the original one.
This is orange peel and raisins muffins. This was make for a quick snack as i wanted to finish the orange peel and raisin left over before it expires. I began to realise that i always buy ingredients which i intended to use but after that didn't use due to laziness and busyness. I think i should really stop this bad habit. But what to do, sometimes when i visit phoon huat that sells bakery item, i couldn't help but would buy because i always thinks that i may need it. Why must phoon huat be so far away from my house? If only it is just right beside my house, i wouldn't have to do this and develop this bad habit.
This is chocolate brownies again. I found this brownies so delicious that i couldn't help making again. Plus hubby's craving for it, therefore i make again and bring some for my colleague to try, and all said very yummy. This was also make quite sometime ago and i have stop making any stuff after this till last saturday.
Last saturday, i make traditional mooncakes in my sifu's house. Well, i do know how to make mooncake before this. It's just that it's rather inconvenient for me to get the ingredients needed and i have stopped making till saturday. Well, it's not so much of the making mooncakes that attract me but rather the atmosphere in Sifu's house, the laughters and company that makes times passed so fast that before you could realised, it's another day gone.
This is mini traditional mooncake with flower design - the mould belongs to Sifu.
This is mini Mickey Mouse Face traditional mooncakes - I got my baking friend to get the mould from Malaysia.
Saturday, August 15, 2009
Tuesday, July 28, 2009
Is the road really brighter at the end of the tunnel?
Does hard work really always pays off?
Is it true that if you did not harm anyone and you would be safe from harm?
Does GOD/SKY really have eyes?
I think i would not be able to know the answer unless i have really reach the end of life. Sigh!
Sharing here some pictures of the recent solar eclipse which i got thru' email. It was taken by some astrophile all over the world about the longest solar eclipse of the 21st century pitched a swath of Asia into near-darkness after dawn, as millions gathered to watch the once-in-a-lifetime phenomenon today.
I manage to convert it into a slide show, but i especially like this picture:
And here's the slide show that i do with the available pictures:
Saturday, July 11, 2009
No birthday bash, lunch at koufu foodcourt, dinner at a nearby coffee shop. Played bejewelled blitz on facebook the whole day thru'.
But i do appreciate some great friends for making my day less boring thou. Got lots of smses of birthday wishes, birthday wishes from baking/cooking group, birthday wishes from some commercial advertisement and that's about all except great appreciation to STsn for her surprise birthday gift via post. Buddy! you really make my day.
It's actually dark chocolate mousse cake. This is specially hand made by sifu for my birthday.
The top layer is super yummy creme brulee, with a outer layer of super soft sponge cake, the base is also sponge cake. The center is dark chocolate mousse. Look at how well made this cake is - from outside, you could see that there's 3 layers, yellow -creme brulee, center dark brown color - dark chocolate mousse, and the lighter brown color is the sponge cake outer layer.
Saturday, July 4, 2009
Monday, June 29, 2009
My friend did crack a joke saying that and that's why i'm recording what have i done thru' blogging. Am i or am i not?
Now, back to my event recording again. Kekeke..........
Make this yesterday - FRENCH BROWNIES. Super yummy - even hubby couldn't help but requested that i make it again some other day.
What is this?
Have i gone to the beach?
Under this super hot and humid weather?
Definitely not unless if i want to get some skin problem.
So what is this actually?
Well, this is one of the very old and traditional hokkien dessert call MEE TAY
It's make from flour, shallot and pork lard.
Nowaday it's hard to come by outside, and i believe not many people have heard or eaten this before. Infact, some hokkien dialect group have not heard of this before too. It i'm not wrong, this was originated from China - Xiamen Hokkien. When i was a little child, i remember my mum used to make this for my brother. I heard that it works like a tonic that build up the inner strength of the body.
Since it's so hard to come by, of course i'm not able to purchase it. This was specially make by my sifu 2 weeks ago when i visit her. She have given me 2 container full which i pass one to my brother. I believe my brother must be enjoying it since this was once his "tonic food".
This is how it looks like after mixing with hot water.
I prefer mine this way. If you add more water, it would be more dilute and you could actually drink it like a beverage.
Monday, June 15, 2009
Well, i play silly games on facebook too. Well, i don't understand myself too, why do i still play when i find it silly. Recently, i have been hooked on this bejewelled blitz (i can't even remember the spelling correctly, i think that's how it's spelled), i guessed that's why i call it silly.
It would had been really quite a disjudgement to myself if i had stop baking/cooking altogether since this have been my greatest hobby. Thanks to childhood friend STgt for giving me a reason to pick up from where i left out. My recent meeting up with her for our usual feast (oh, it's seoul garden korean BBQ buffet again. I hope we could be more "innovative" the next time we meet up again and hopefully not too long) had given me a reason to bake my signature chocolate chips cookies again. It has been quite some time since i last bake these cookies. These cookies are well liked by my colleagues and friends. Since i don't meet up with STgt very often, usually i try to make some thing for her. Since the arrangement to meet was a very last minute thing, i couldn't find time to do anything more except this as it's the easiest to make and keeps well too, so there's no worry that it would turn bad. But for i believed, this must have been "wallop up" in no time. **wink wink**
Making these cookies also given me an opportunity to revamp my recipe picture. This is one of the oldest recipe that i have put up for sharing. The last picture was badly taken, you could hardly see the chips and nuts in the cookies. Well, i wouldn't say this is well taken (given very little time to snap my pictures before packing my cookies for STgt), but at least you could see the chips and nuts.
Yesterday, i pull myself together to give my cooking hobby another boost. I think the lazy bug is still in me and i'm fighting hard with it.
Monday, May 25, 2009
Wow, making the nonya dumpling is really a lot of work as my mum used to fry her own coriander seeds, pound it, sieve for the powder form, pound again and sieve again. Besides that, have to dice the pork, dice the pre-soaked chinese mushrooms, dice the 冬瓜糖 (dong gua tang) which is actually the sugar preserved melon strips, then fry them all togther to make the fillings for the nonya dumplings. Till this day, i still couldn't find any nonya dumplings as good as what my mum make. Perhaps because my mum makes everything the very traditional way and it just taste fantastic. Nowsday, a lot of things are being simplified for convenience, and as such it just losses it's traditional flavour. I really missed mum.