31.12.10

HAPPY NEW YEAR EVERYONE!

The last day of 2010 ...

A year has gone by.

A new year is awaiting for us ahead.

Come what may, 2011, we will take you on!  Yeah!!

May I wish all of you a very Prosperous & Healthy New Year. 

Let it be a year that your goals will fulfill and your dreams come true. :-)
ucapan selamat tahun baru - happy new year

21.12.10

This Christmas

I am not a Christian but I do enjoy Christmas baking. You can feel the kind of nostalgia feeling as you bake.


"Christmas isn't Christmas till you start to bake fruit cake, somewhere deep inside you you are craving for that cake ... "  


This is the lyrics from the song "Christmas isn't Christmas", just being playful and changed the words a little ...


Anyway, back to my baking.  I have baked 2 small loafs of White Fruit Cake and a brownie (for a friend's Christmas gathering) the past few days. Here are the pics:


White Fruit Cake


Recipe for the fruit cake is from here, but I post below for your convenience.

Ingredients
1 cup butter
1 1/4 cups sugar
4 eggs
1 tsp salt
2 cups plus 2 tbsp flour
1 tsp baking powder
1 1/2 cups seedless raisins  ]
1 pkg (8oz) mixed fruit        ]

(I soaked these 2 ingredients in Martel for 3 months :-P)
1/2 cup red cherries
1/2 cup green cherries
1/2 cup nuts (I omitted)
1 lemon (juice and rind)
1 orange (juice and rind)


Method:
1. Prepare fruit and pour over the fruit juices and let stand overnight.
2. Cream butter and sugar till foamy. Add eggs one at a time, beating well between each.
3. Add flour sifted with salt and baking powder, alternating with fruit.
4. Bake in slow oven of 150-160˚C for 3 1/2 hours. (This temperature & timing are for references only, it's all depend on individual oven.)
Tip: Place a small pan of water in the oven to help keep cake moist.


Christmas Brownie


Recipe for the brownie is as follows:
Ingredients:
90g    unsalted butter
200g  baking dark chocolate
3 nos. eggs
250g  sugar (can reduce if you don't have a sweet tooth)
1.5 tsp vanilla essence
108g  plain flour
1 tsp  baking powder
115g  walnuts, chopped (if you don't like walnuts, you can use any other nuts of your choice)

Method:
1. Melt the butter and chocolate on a double boiler. Keep stirring till both ingredients have melted.
2. Beat the eggs, sugar and vanilla till light and foamy.
3. Then fold in the plain flour, baking powder and chopped walnuts.
4. Place baking paper on the tray before pouring the batter.
5. Bake in preheated oven at 160˚C for 35-40 minutes.

Wishing all of you a
Merry Christmas & Blessed 2011!

17.12.10

Malacca, here I come again :-)

I went to Malacca again. Yes again, because I went there for 3 years consecutively.  However, this time hubby drove in instead of taking a coach.  It was a smooth drive of 3 hours using the 2nd link from Tuas.  But we were kinda lost when we were in Malacca town.  We bought a map specially for this purpose but still get a bit lost. hahaha .. poor sense of direction, even my ex-Navy hubby.  :-P

Anyway, we got to our hotel, The Baba House, safe and sound at about 3.30pm. We started from 2nd link at about 12.45pm. Hence, it was quite a bliss on the road. The Baba House is a boutique hotel located on Jalan Tun Tan Cheng Lock, just next to the famous Jonker Street. We parked our car at the Hotel's backyard carpark.  Too bad it is not sheltered, so if it is very sunny, your car will be having its sun bath.
 The Baba House, Malacca, Malaysia
This is the main entrance of the Hotel.

Ulu ulu carpark without shelter. But is better than none.

The carpark is just in front of this Hotel building.
This is the backyard view of the hotel.

A small patio (天井) within the hotel. We can view this patio from our hotel room.
Even the washing basin used in the room is so Baba or Peranakan style.
This basin is placed just outside the bathroom not within.

This is a Chinese Clan club (徐氏会馆) a few doors away from The Baba House.
Also very Peranakan style.


After we put our things in the hotel room, we made our way onto the street to look for FOOD!  In fact, we were not too hungry as we had eaten some home-made sandwiches on the road. Hence, we didn't go for the chicken rice balls which are really famous in Malacca. We had tried it before during our previous trips. Hubby and me find it not too fantastic though. We still prefer our Singapore style Hainanese Chicken Rice. The rice balls are easy to make. Wet your hands, take some chicken rice and roll it into the size of a ping pong ball. That's it!
 
Chicken Rice Balls
(picture with courtesy from Chessbase News)

As we roamed the streets, we walked pass the famous Jonker 88 dessert shop.  It doesn't only sell dessert, i.e. Chendol and Ice Kachang, it also sells Nonya Food.

Antiques exhibited inside of Jonker 88.
(picture with courtesy from Malaysia Food, Travel & Tourism Blog)



Antiques again.




(picture with courtesy from Malaysia Food, Travel & Tourism Blog)

Random pictures of Malacca









 




10.12.10

Japanese Style Cold Toufu and Huiji Waist Tonic Wine Chicken

My husband and me are fans of silken toufu. For this dish, I just steamed the toufu for few minutes and made the sauce using mirin, sesame oil, pepper and soy sauce. After that, just pop it into the fridge for about 15-20 mins and a delicious cold dish is ready for consumption.  Before serving, add a little binto and scallion to garnish.
I also cooked a chicken dish using Huiji Waist Tonic Wine.  I got the recipe from Lifestyle magazine. Here is it:

Ingredients A
1 chicken, washed & chopped into pieces (I used about half a chicken only)
1/2 tsp salt
1/2 tsp ground pepper
1/2 tbsp cinnamon powder

Ingredients B
5 cloves each shallot & garlic, minced
10g cinnamon stick (about 3 sticks)
2 slices ginger

Ingredients C
50g Gula Melaka, crushed
2-3 cups Huji Waist Tonic (using Huiji measuring cup)

Method
1. Mix chicken pieces with remaining Ingredients A. Marinate for 1 hour.
2. Heat up 2 tbsp oil and sauté Ingredients B.
3. Add chicken pieces, stir-fry till aromatic.
4. Mix in crushed gula Melaka.
5. Cover with lid, simmer over low heat for 20 mins till cooked. When simmering, remove lid a few times and give the chicken a stir to prevent sticking to the pan. Turn off heat.
6. Finally, mix in Huiji Waist Tonic and serve.

26.11.10

麻婆豆腐和意大利面

一中一西,配吗你问我?我的答案只能代表我自己的意见,!我很喜欢这样的搭配。意面煮熟后,放了一阵子会变得干干的,这时候淋上热腾腾、麻辣辣的麻婆豆腐,哇,不得了,好好吃哟!你也可以配香喷喷的白饭。朋友们,你也动手煮一煮吧!





麻婆豆腐食谱出自《小小米桶》


材料:
一盒    板豆腐
250g    绞猪肉*
3瓣      蒜头
少许    姜
适量   葱花
*《小小米桶》用的是绞牛肉,我家不吃牛肉,所以我改用绞猪肉。
调味料:
2大匙 辣豆瓣酱
1大匙 酱油
1茶匙 糖
2茶匙 太白粉
适量   麻油


做法:
1。豆腐切丁,姜、蒜头和葱花切末。
2。用油把绞猪肉炒熟。
3。加入姜末、蒜末,快速翻炒。
4。然后加入半碗清水或高汤、酱油、糖和豆腐,小火煮10分钟。
5。10分钟后,用太白粉加一点水,打个勾芡,再煮3分钟即可起锅。
5。撒上葱花,淋上麻油,即可上桌。

^ 如果你喜欢更麻辣,就在上桌前撒些炒香的花椒,味道会更shiok! 爽!

Chocolate Coated Cornflakes

Christmas is round the corner. This afternoon just wanted to try making this tibit to see if it is worth doing during Christmas to be given as gifts to friends.  Well, the result is quite good but just that I do not quite like the bitter taste of dark chocolate.  Hence, the next round I make, I will use milk chocolate instead, though is not as healthy as using dark chocolate. :-P 

I have chosen to do this because it is so easy!  Just 200g of chocolate of your choice and a box of cornflakes. Melt the chocolate on a double boiler, stir constantly. When done, pour the cornflakes into the melted chocolate and gently fold the flakes to make sure they are evenly coated with the chocolate. Transfer teaspoonfuls of cornflakes onto paper cases line on a baking tray and into the fridge it goes. Don't refridgerate for more than 10 mins.  If you do not want to use paper cases, just make sure the chocolate coated cornflakes are totally set, then put them into nice small plastic bags, tie with a ribbon and give to friends as gifts.


姜醋猪手Pig's Trotter in Black Vinegar

姜醋猪脚蛋,又可简称姜醋,是广州妇女传统的产后补身食品。姜用以祛“风”,米醋与猪脚同煲是借米醋将猪脚骨的钙质溶出。猪脚姜醋食味独特:“煲透的老姜爽脆而不太辣,猪脚皮(火念)软而不腻,米醋香甜而不酸,反复褒之,味愈厚而隽永。”在广东,若哪家生了孩子,必会煮上一大锅姜醋,煮时满楼飘香。有客人朋友到来,捧出一碗姜醋,客人必会越吃越想吃。

其实,不只在广州有这样的习惯,在本地,坐月子的华族妇女多数都有吃姜醋,尤其是广东人。没有吃过姜醋的朋友们,不妨自己动手煮,煮法非常简单。以下会附上食谱。

虽然我没有坐月子,但两天前,突然非常想吃姜醋,就赶快拿出存放已久的糯米甜黑醋和冷藏了几天的猪手(猪前腿),一刻不停地把这道美味佳肴烹调好。煮的时候,整个厨房弥漫着姜醋的味道,口水都快流出来了。姜醋很下饭的,所以吃的时候要注意分量哦!那天晚餐我也蒸了一道清淡的豆腐来答配肥腻的猪脚姜醋。

姜醋猪手食谱:
材料:
1.5kg    猪手(猪的前腿,比较多肉)
350g     姜
3-4 个  蛋
70g      黑糖
375ml  甜黑醋(我用Singlong牌子)
4汤匙 麻油
1茶匙 盐
2瓶      清水(用回装黑醋的瓶子)

做法:
1。将猪手处理干净,斩成块状。煮熟后捞起,并用清水冲掉油份,捞干备用。
2。姜去皮,用刀拍松后,用麻油炒香备用。
3。将鸡蛋煮熟,然后去壳备用。
4。把甜黑醋、2瓶水、黑糖和姜放入锅内已温火煲约一个半小时,再把煮熟的猪手和鸡蛋放入,煮约一个小时或肉软为止。



白果腐竹薏米糖水

先生和我都非常喜欢这道甜品。我不常煮这甜汤,皆因只有我们俩吃,而煮起来又是一大锅,因此是偶尔才煮一两次。每次都和左邻右舍分享,你一碗,我一碗,大家吃了甜如糖。


9.11.10

不朽的艺术文化

有海水的地方,就有中国人;华人所到之处,就将中华文化播洒。在以粤语为母语的海外华人中,粤剧是联系情感的纽带。在他们自娱的同时,也将粤剧文化在海外传承播洒。

身为广东人的我,小时候就喜欢看粤剧了。我们都称粤剧为“大戏”。不是我自夸,粤剧真的真很好看。无论是功架、戏服、道具、唱功、化妆等等都让我着迷。

本人最最喜欢的是龍剑笙梅雪诗合演的《帝女花》。这里就让大家欣赏这两位粤剧名伶的《帝女花枝之香夭》

帝女花之香夭 (龍劍笙 梅雪詩)

7.11.10

Ondeh-Ondeh

I am so "rounded" today.  :-) 

Don't get me wrong. It's not that I'm getting more rounded today.  It is because I have made two kinds of snacks that are round in shape.  Haha .... Fried Sweet Potato Balls & this Ondeh-Ondeh!

I did not use sweet potato to make but only glutinous flour.  The recipe calls for 240g of glutinous flour but I have left only about 210g.  I have no choice but top it up with 30g of sweet potato flour. The results were quite satisfactory though. Here is it ...



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