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.

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