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!