31.1.10

我的第一次,我的黄梨挞 My Maiden Pineapple Tarts

很多美食博客制作黄梨挞或风梨酥,并且做得不亦乐乎。
看得我心痒痒,也想来凑凑热闹。
因此,今天下午,从3点多开始,我便一直站着做黄梨挞到傍晚7点多,
才烘了50多个挞。累死我了!(我还做剩一些面团,明天继续奋斗!)
我买的是现成黄梨挞馅,味道挺不错一下。唉!第一次,总是手脚笨拙,慢三拍。

起初,当我在揉面团时,它看起来像面包糠似的,很难处理。
可是,经过慢慢地轻轻地10到15分钟的揉搓,
它终于变成较软,较容易处理的面团了。放在冰箱里大约30分钟后,
面团更加容易处理了。我用的食谱是从这里“借”的。
(thank you The Little Teochew)

这个食谱值得一试。我这个“处女作”黄梨挞算是成功的了。知道一些美食博客试做
这考人的过年饼,试做了很多次都不能成功,所以说我很幸运。
这次我做的黄梨挞,饼皮入口即化(melt in the mouth),馅料呢就有点儿甜了。(买现成的,没办法),还有我的碾面团技术有待进补。:-p























 Recipe食谱
馅料:现成黄梨馅 500克(g)
面粉(flour) 400克(g)
玉米粉(corn flour) 50克(g)
冷牛油(cold butter) 280克(g)
蛋黄, 打散(beaten egg yolk) 3个(no.)
冰水(cold water) 3汤匙(tbsp)
糖粉(icing sugar) 6汤匙(tbsp)
香草精(vanilla essece) 1/2茶匙(tsp)
上釉作用(for glazing): 1个蛋黄(egg yolk)+1汤匙水(water)(搅均匀, mix well)

Method做法
1。先把面粉、玉米粉和糖粉过筛。
2。用手指尖或叉子的尖端,把冷牛油揉搓成像面包糠碎一样。有必要的话,可用指尖继续揉搓,把大块的牛油面团弄成细块。
3。加入蛋黄、冰水和香草精。用指尖轻轻地揉搓面团。
4。用保鲜膜把面团包住,放在冰箱里大约30分钟。
5。取出面团,在撒有面粉的台面,把面团碾成0.5-0.8毫米的厚度,用饼模压出饼皮,涂上上釉作用的蛋黄液,然后把黄梨馅(已揉成汤圆般大小的球状)放在饼皮的中央。
6。送进预烤过的烘炉用摄氏160度,烘大约12分钟。

25.1.10


虎年里,恭祝大家


“虎虎生威”、

“生龙活虎”、

“龙腾虎跃”、

“如虎添翼”、

“虎啸风生”。

21.1.10

Marbled Cream Cheese Brownie

What do you do with chocolate and cream cheese if these two babies are sitting in your fridge? Oh sure, a cream cheese brownie, you may answer. Yes, I will totally agree with you. And that is exactly what I have done. :-) Using the same recipe I have used for my Super Fudge Brownie, I added one more egg to make it more cakelike. I used a pack of Philly Light Cream Cheese, a cup of Paul's plain yogurt and 1/2 tsp of vanilla (mix all these 3 items together, stir until smooth). Dollop spoonfuls of the batter on to the brownie batter. Bake as usual. Tada ... here's my Marbled Cream Cheese Brownie.

17.1.10

Dinner Tonight

Curry Chicken,
fried cabbage with golden needle mushrooms,
mocked char siew (BBQ pork).
We had these 3 dishes for dinner.
Simple & easy ... I still had time to sit down
to chat with a friend over the phone
while the curry was boiling ... kekeke ...

The curry was nonya style, very flavourful. I added
2 stalks of lemon grass, and it enhanced the overall flavour. Yummy! :-)

The above mocked char siew was bought in NTUC.
At first, the taste was not to my liking. But I bought it already, how?
Ding! (light bulb)
I have a bottle of char siew sauce in the fridge, why not use it
to marinate the mocked char siew, then add a tablespoon of malt,
then bake it in the oven?
And there it went, mocked char siew baking in the oven.
15 minutes later, a plate of fragrant char siew was ready for consumption.
It tasted more like real char siew now. Thanks for the char siew sauce.

You are Always a Star in my HEART

既然这个月份是我结婚四周年的纪念,就把以下一些维持一段永恒感情的元素记录在这里,好让我能时时提醒自己该怎么做。
Since this month is my 4th wedding anniversary month, I just want to put this list of things here to remind myself that I need to learn daily on how to sustain our relationship, a long lasting one... ...

1) 原谅及遗忘彼此的过去,珍惜当下
 forgive & forget (literally must do it)

2) 保持乐观
 be optimistic at all times (float above the water, not under :-))

3) 给彼此安全感
 give each other a sense of security

4) 彼此信任
 trust each other

5) 相敬如宾
 respect each other

6) 彼此接受
 acceptance

7) 彼此肯定
 affirmation

8) 设身处地为彼此着想,要有同理心
 empathy

9) 彼此聆听
 be a listener

10) 彼此分享
 sharing ... ... ...

And the list goes on ... maybe you can help me to continue the list? :-)


You are always a star in my HEART.

16.1.10

Freshly Baked Tapioca Cake香烤木薯糕

I bought a small tapioca yesterday as I wanted to try baking a tapioca cake. I got all the ingredients ready and baked this cake. Taste wise is alright, the top of the cake is crispy, very nice. But a little too sweet for me. However, it is the texture that troubled me. Not firm at all, too sticky. I guess the recipe did not include any flour which caused this problem. Next time round I would add a few tablespoonfuls of flour or even custard powder to see will this problem occur again. Anyway, here are the pics :-)

Ingredients:
500g tapioca, shredded
180g sugar (too sweet for me, can reduce to 150g)
120ml coconut milk
1 egg
50g melted butter
1/4 tsp salt
1/2 tsp vanilla essece
** Can include 1 or 2 tablespoonfuls of custard powder so that
the texture won't be too sticky like mine

Method:
1. Peel and wash tapioca. Then shred it. Place the shredded tapioca in a pot of water to let the powdery texture saturated. Remove shredded tapioca, leaving the powdery residule in the pot, throw away the water.
2. Steam the shredded tapioca for 10 mins.
3. Mix all ingredients together, include the powdery residule, till well combined.
4. Baked in preheated oven in a greased tin at 190*C for 45 mins.
5. Remove from oven and let it cool completely before cutting.

************************************************************************************* As baking this cake is quite "ley chey" (means troublesome in Malay), I did not have my proper dinner. Instead, I popped 5 steamed black sesame buns down my stomach.

Ondeh Ondeh & Pork Floss Kimchi Fried Rice

I have 2 small sweet potatoes sitting in the kitchen, thus the idea of making ondeh ondeh came to mind. In less than an hour, my ondeh ondeh were ready for consuming. Of course, the first to try is my DH. :-)
************************************************************************************
I also have a packet of ready-made Kimchi and some leftover white rice in my fridge , so just whipped up a simple fried rice with these Kimchi. I fried some scramble egg and just add a little sugar, pepper & ketchup to neutralise the tangy taste of the Kimchi. Simple & Easy :-)

15.1.10

一生一世 ~ 四周年纪念

四年前的今天,我和他共同踏入了生命中的另一个阶段。

不知不觉中,短短的四年时间在指缝间就这样流逝了。

回想过去几年的点点滴滴,有苦也有乐,这何尝不就是生活。

我们俩都是务实的人,因此都不会大事庆祝结婚纪念日。

能够和最爱的人平安快乐地走过每一天,已是幸福之极了。

我只希望在未来更多的四年里,我们还是像现在一样快乐。

快乐地走过所有大街小巷、快乐地涉足所有白色的沙滩、快乐地逛遍所有的超级市场 :-)

我的幸福,我的快乐 ... ... ... 就这么简单。

12.1.10

Super Fudgy Brownie

Bake this fudgy brownie 2 days ago. I did not know that it is so fudgy because during baking time, the batter seemed so googy. Thought that "Haiz ... this time must be cake like again ..." After cooling the cake, I tried one little bite. WOW! So fudgy! Immediately popped 2 slices into my mouth .... Well, well, I know is SINFUL, but can't help it leh! Wanna try a slice? :-)


Packed a few slices for my students to try. Children love chocolaty bakes. True enough, after putting infront of them, in a few minutes time, all were gone!


Ingredients: (make abt 24-30 squares, depend on how big you cut)
65 g unsweetened cocoa powder
2 g baking soda
80 ml vegetable oil
120 ml boiling water
400 g white sugar
2 eggs
80 ml vegetable oil
165 g all-purpose flour
5 ml vanilla extract
2 g salt
Directions:
1. Preheat oven to 180 degrees C.
2. Grease and flour a 9x9 inch pan or line it with baking paper .
3. In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened.
4. Stir in the sugar, eggs, and remaining 1/3 cup oil.
5. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
7. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

9.1.10

Simple yet delicious ~ Braised Pork Belly with Eggs :-)

As you know, my principle of making dishes & bakes is SIMPLE. Thus, again, my dinner tonight is a simple one:
1)Fried omelette with Chinese chives (韭菜炒蛋)
2)Fried cabbage with dried shrimps (虾米炒卷心菜)
3)Braised Pork Belly (卤三层肉)

Braised Pork Belly with Eggs recipe from Lydia
Ingredients:
300g pork belly
2 head garlic, crushed a bit
2 bulb shallots, sliced
1/4 cup dark soy sauce
1 cinnamon stick (肉桂)
2 star anises (八角)
3 cloves (丁香)
1 tbsp sugar (more if you want a sweeter taste)
2 tbsp cooking oil
1-2 cups hot water (according to your preference if you want to have more gravy or not)
Salt to taste
few hard-boiled eggs (optional)

Directions:
1) Wash & cut the pork.
2) Heat up the wok with cooking oil, add in garlic, shallot, sugar, cinnamon stick and star anise. Sauté for 1-2 minutes.
3) Add in pork and dark soy sauce. Stir fry until the sauce and juice from the pork is reduced.
4) Add in hot water, just enough to cover the meat. Bring to boil.
5) Add in hard boiled eggs and let it simmer over low heat for 30 minutes. Stir a few times in between, be gentle and not to break the eggs.
6) Add salt to taste and let it simmer for another 20 to 30 minutes. Stir once or twice in between. Ready to serve.
My DH enjoyed the dinner so much that he had 2.5 bowls of rice. :-)

1.1.10

HAPPY 2010


WISHING ALL OF YOU A HAPPY NEW YEAR!!

MAY YOUR LABOUR OF LAST YEAR WILL

BRING A GOOD HARVEST THIS YEAR. :-)

Our Life's Journey Together

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