Pandan Chiffon Cake

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.


Chinese Braised Pork Belly with Eggs

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! 

Our Life's Journey Together

Daisypath Anniversary tickers


Related Posts with Thumbnails

Easy Counter