My last attempt baking Chiffon cake was in June 2009. 4 years later, I tried baking this cake again. Obviously, my yesterday's attempt was not as successful, because when doing unmoulding, the cake came out a little off on the top. It shrunk a lot compared to when the cake was baking in the oven. Other than that, the texture and taste of the cake are within my expectation, soft, fluffy and a mild pandan fragrance. This time round, I didn't use <a href="http://auntyyochana.blogspot.sg/2007/05/pandan-chiffon-cake.html">Aunty Yochana's </a>recipe but one from <a href="http://en.christinesrecipes.com/2011/06/pandan-chiffon-cake.html">Christine Recipes</a>. This Christine's Recipe used only 5 eggs, so I thought this should be better.
I'm glad I have used this recipe, as the yielded results was good.
It's been a long time again since I updated this blog. Today, just to pick up myself and post this dish as a reminder to myself not to neglect what I have started with passion ~ to record dishes and baked products that I have come out with. Hence, this braised pork belly is here. It is a dish that my hubby and I love to have over a bowl of steaming white rice. With added ingredients like tau kwa and tau pok, the dish become more rich and flavorful. I extracted the recipe from: http://www.mywoklife.com/2010/01/chinese-braise-pork-belly-egg-in-croak.html
I have made a little twist here and there to suit our taste. :-)
As we were savouring this dish, it brings back childhood memories whereby our mums would cook a big pot of this dish to cater to all the "hungry monsters" in the house, be it big or small. Haha!
This is a typical Malay dish which can be found at Malay food stalls in hawker centers around Singapore. In Malay terms, Ayam is chicken, Masak means cooked and Merah means red colour. So literally translation is Chicken Cooked Red. Sounds funny? In English, verb should be in front and noun behind, so it becomes Cooked Red Chicken :-) It is a spicy dish. But you can adjust the level of spiciness to suit your taste bud. The chilli I used to cook this dish did not yield a hot and spicy taste but a little mild, for my taste. This is a good dish to go with a plate if steaming white rice and some greens.
I got my recipe from Table For Two or More ...(http://wendyinkk.blogspot.sg/2012/08/malay-red-cooked-chicken-ayam-masak.html?m=1)
Made this tiramisu for my neighbour's birthday which was on May Day.
She always cooks for me and my hubby. As an appreciation of her kindness,
I made this Italian dessert for her.
This mango pudding and the mango cream cheese cake below were done because my mum and my neighbour gave me a mango each. I had to consume them before they turn bad. Hence, decided to do my favourite mango pudding and the cream cheese cake.
Moist and soft cream cheese cake ... Yum!
This Chinese traditional Fa Gao发糕was made because I love brown sugar Fa Gao.
The Fa Gao really "fa" (means prosperous in Chinese term) very nicely. :-)
I cooked this mutton stew for Sunday afternoon lunch. I ate it with baguette and a few home-made garlic bread. It is a nice combination.
This is a simple dish with ingredients mostly found in our kitchen. Except red wine which most of us don't own a bottle at home. However, this is optional if you are not a wine drinker. Give it a try if you love mutton dishes.
Thank you Aunty Young for sharing such a nice and easy recipe. Recipe is from here.
Ingredients for Red Wine Mutton Stew:
1 kg lamb shoulder/cubes
1 cup red wine
2 onions, sliced
2 cloves of garlice, crushed
2 inches of thinly sliced ginger
1 big carrot, small chunks
2-4 tbsp of tomato purée/ketchup
1 can button mushrooms
2 tbsp of oil
1-1.5 ltrs of water
2 tbsp flour
Some Chinese parsley, for garnish
1 tbsp sugar
Salt and pepper to taste
1. In a big pot, heat up oil and brown the onion, garlic and ginger.
2. Add in the lamb pieces and carrots. Brown the meat to seal in the juices.
3. Pour in mushrooms, tomato purée, seasoning and red wine. Bring to boil over medium heat.
4. Add water and simmer until the meat is tender.
5. Mix flour with 1/2 cup water and stir into the pot to thicken gravy. Sprinkle with parsley and serve with rice or bread.