tag:blogger.com,1999:blog-12875718730265698522023-11-16T23:49:25.861+08:00Saucing Around, Jo's Deli.....the long forgotten taste of homeJohttp://www.blogger.com/profile/09158857469391629377noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-1287571873026569852.post-33628020693505359262009-02-10T17:11:00.006+08:002009-02-11T11:29:57.860+08:00Shark Fin Melon Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKYYsHjnEeyOtXeESACIjz4Y1rAXZRk7fM7_m8wtw7rY08a2ROladLMDDb07wQU3GhBPY3kbQ_fWjBa5nAM_Xir5bpRcMyFWUfTBazylBaITvJTE8nsFugNrD1NaFQ87uR95M5dmMfuE/s1600-h/sharkfin+melon+soup.jpg"><img id="BLOGGER_PHOTO_ID_5301085300280748962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKYYsHjnEeyOtXeESACIjz4Y1rAXZRk7fM7_m8wtw7rY08a2ROladLMDDb07wQU3GhBPY3kbQ_fWjBa5nAM_Xir5bpRcMyFWUfTBazylBaITvJTE8nsFugNrD1NaFQ87uR95M5dmMfuE/s400/sharkfin+melon+soup.jpg" border="0" /></a>If I say the art of boiling soup plays a big role in the Cantonese food heritage, I don't think you will have any objection on this. Recall the very motherly roles in Hong Kong series, they are good in boiling soup.<br /><br /><div>Being a Cantonese who got married to another Cantonese, don't think our home will ever lack of soups. I make it a point to have at least two simmered soups (煲湯, 'bao tang') and two quick boiled soups (滾湯, 'gun tang') every week. I have heard from mothers that it is difficult to make their kids drink soup but thank God, I don't have this problem with Jeriel. Probably he is so used to having soups since he started taking solids. </div><br /><div>Today's recipe is a real simple one. I am not sure how difficult it is for you who are staying in overseas to get hold of shark fin melon (鱼翅瓜)but you can always replace it with winter melon (冬瓜). </div><br /><br /><div><strong><em>Shark Fin Melon Soup</em></strong> </div><div><em>Serves 6</em></div><br /><div><em><strong>Ingredients</strong>:</em></div><br /><div><em>500g pork ribs or bones</em></div><div><em>900g shark fin melon (</em>鱼翅瓜<em>), skinned, seeded and cut into 1 inch pieces</em></div><div><em>50g red dates</em></div><div><em>10g dried squids</em></div><div><em>100g salted vegetable (</em>大头菜<em>)</em></div><div><em>2.5L water</em></div><div><em>Salt to taste</em></div><br /><div><strong><em></em></strong></div><img id="BLOGGER_PHOTO_ID_5301107877956153282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmQvnMVWLAxrNu7-yLgtQCn9f_N5Xn5elwwuFcX22gyF1WdvKLE1Oy85hGGSX2bShlhnyXKQY7DIs7ep7mlfW20ZD7XMr-AqXfbTLX13i-nS9RQgcezQxcnHlNYfDt-N0-Z8e-DUVsK0/s320/pic+270.jpg" border="0" /><br /><div><strong><em></em></strong></div><div><strong><em></em></strong></div><div><strong><em>Method:</em></strong></div><div><br /><em>1. Clean pork bones/ribs. In a pot, add water enough to cover the pork bones or ribs; bring water and bones/ribs to a boil. Continue to boil for 2-3 minutes to get rid of impurities and blood stains. Wash bones again under running water. </em></div><em><div><br />2. In another pot, combine all ingredients except salt, including the cleaned pork bones/ribs. Bring to a boil, lower heat and continue to boil for 2 hours. </div><div><br />3. Season with salt, if necessary.</em></div><br /><br /><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com8tag:blogger.com,1999:blog-1287571873026569852.post-72126344345947280932009-02-05T22:02:00.014+08:002009-02-10T12:57:22.620+08:00Passion Fruit & Almond Cupcakes with Passion Fruit Icing<em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjHRr6jl2KXy6_HoaTKzekwvgfeQAJW3DWLvp1KOFZq-Ke37Fo5GNfIB7993C02w38TzJwdrVZOeBbJ6X0op9sRe7aQlI12sERKNQRaccZS4VyAVy7pyTWgXod4S6A9SjBK-wAgT2WRg/s1600-h/passion+fruit+almond+cupcakes.jpg"><img id="BLOGGER_PHOTO_ID_5299314205570887074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjHRr6jl2KXy6_HoaTKzekwvgfeQAJW3DWLvp1KOFZq-Ke37Fo5GNfIB7993C02w38TzJwdrVZOeBbJ6X0op9sRe7aQlI12sERKNQRaccZS4VyAVy7pyTWgXod4S6A9SjBK-wAgT2WRg/s400/passion+fruit+almond+cupcakes.jpg" border="0" /></a><br />Still in time to wish everyone who visits <a href="http://jodelibakery.netfirms.com/">Jo's Deli & Bakery</a> and this <a href="http://saucingaround.blogspot.com/">blog,</a> a very Happy Chinese New Year!<br /><br />The past 3 months have been really fruitful. Though busy preparing for the festives, classes and orders, I managed to bury myself in my little library, read as many books as I could on baking science and recipes. Got to tried out recipes which I couldn't find time doing so before this too. Being able to spend more time with my fellow decorators on <a href="http://mycakedecoclub.forumotion.net/">MCDC</a> is another great pleasure.<br /><br />Let me share with you a recipe from my baking experiemental sessions. You could substitute passion fruit puree with store bought one but there is nothing like the satisfaction and aroma you could get from digging the pulp of the fruit and turn it into your very own homemade puree. Try it.<br /><br />For more pictures on how to prepare these cupcakes, please visit <a href="http://mycakedecoclub.forumotion.net/cakes-f3/passion-fruit-almond-cupcakes-served-with-passion-fruit-icing-t473.htm#3885">this post</a> at the club.<br /><br /><br /><div><img id="BLOGGER_PHOTO_ID_5299314205161883762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CSVshCqLAbSlGJx7TD5MxTzG-OvBieauw8Uc1FgRMf9UOOgkMLQdrsjgxL57ITir14OGbXYdoS3J4nCdg_FITjSZkefrxpzS-5Md9FESBCSsybKQv-6lTt_MVHws2vMUfJAXvpIcJfQ/s400/passion+fruit+almond+cupcakes+yellow.jpg" border="0" /></div><br /><p><em><strong>Passion Fruit & Almond Cupcakes with Passion Fruit Icing</strong><br />Makes 18-20 small cupcakes<br /><br /><strong>Passion fruit puree:</strong><br />120g passion fruit pulp and seeds (from approx. 3 fruits)<br />2 tbsp castor sugar<br />6 tbsp water<br /><br /></em><em><strong>Batter:<br /></strong>60g butter, melted<br />80g castor sugar<br />3 large eggs<br />130g passion fruit puree<br />50g cake flour<br />1 tsp baking powder<br />120g ground almond<br /><br /></em><em><strong>Passion fruit icing:<br /></strong>100-125g icing sugar, sifted<br />60g passion fruit pulp and seeds<br /></em></p><p><br /><em><strong>Method:</strong><br /><br /><strong>To prepare passion fruit puree:</strong> </em><em><br /><br />Combine passion fruit pulp, seeds, sugar and water in a saucepan. Heat up till all sugar is melted. Let the mixture cool down a little before puree in a food processor. Sieve puree through a fine sieve to get rid of the seeds. Weigh the puree again. You should have about 130g. Add water to top up if necessary.</em></p><br /><p><em><strong>To prepare cupcakes</strong>:<br /><br />1. Preheat oven at 175 degC. Line cupcake moulds with liners.<br />2. Sift cake flour and baking powder into a mixing bowl. Add in ground almond and use a hand whisk to mix well. Ground almond can be lumpy sometimes so make sure you mix well to break the lumps.<br />3. Using paddle attachment of mixer, beat sugar and eggs at high speed till light and pale. Add in passion fruit puree and melted butter.<br />4. Make a well in the centre of dry ingredients in (1). Pour (2) in and stir with a spatula. The batter is watery.<br />5. Fill liners to 80% (for 3.25 oz souffle cups and larger ) - 90% full (for small cupcakes) (Note 1). These cupcakes doesn't rise much.<br />6. Bake cupcakes for 22 mins (small)-25 mins(large). Let cupcakes stand in mould for 5 minutes before transferring to wire rack.<br />7. This recipe is actually pretty nice when consumed warm. Otherwise, let cool completely before icing.<br />8. <strong>Optional</strong>: To dress up cupcakes, let passion fruit icing (recipe below) stand for 10-15 minutes to thicken a little. Pour one tsp of passion fruit icing on cupcakes.<br /></em><em></em></p><em><p><br /></em></p><em><strong>To prepare passion fruit icing:</strong><br />Combine passion fruit pulp, seeds and sifted icing sugar in a bowl. Stir using a hand whisk over a pot of simmering water (i.e. double boiling) till icing is of pouring consistency. Do not overheat icing as you will melt too much of icing sugar which results in a non-crusting icing when poured on cupcakes later.</em> <p><em></em></p><br /><p><strong><em>Notes:</em></strong> </p><p><em>1. Fill small size cupcakes to 90% as batter get baked faster in small cups, doesn't allow it to rise much. Batter in larger size cups need longer to get thoroughly cooked hence it has more time to rise in the oven, i.e. 80-85% is sufficient. Result may vary with types and brands of oven though.</em></p><br /><br /><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com6tag:blogger.com,1999:blog-1287571873026569852.post-56655907409825178022008-12-24T17:16:00.004+08:002009-01-30T08:08:17.424+08:00Counting Down Christmas with .... (6) Another go of Gingerbread House<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKb3HD5arXngDBj3PVwA_vYY-A81GTqSWhpO6x5ZtYcrHqbDBqkBgi_PFbUepAzmYTde24ad6TTeMtdQJAsiCVIFxHcn7Uzb9My3uKSwdZFhi4pw7_-jWsR2Kfh3AGuC_yRGs91EJgYSk/s1600-h/mini-pic+213.jpg"><img id="BLOGGER_PHOTO_ID_5283284909062133794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKb3HD5arXngDBj3PVwA_vYY-A81GTqSWhpO6x5ZtYcrHqbDBqkBgi_PFbUepAzmYTde24ad6TTeMtdQJAsiCVIFxHcn7Uzb9My3uKSwdZFhi4pw7_-jWsR2Kfh3AGuC_yRGs91EJgYSk/s400/mini-pic+213.jpg" border="0" /></a><br /><div><a href="http://www.jodelibakery.netfirms.com/cake%20decorating/gingerbread%20house/gingerbread%20house%202.jpg"></a>Wishing all readers of Jo's Deli a Merry Christmas and Happy New Year. Have a blessed Christmas.</div><div></div><div><br /><br /><br /><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a><br /><br />You may also like to read:<br />1. <a href="http://saucingaround.blogspot.com/2008/09/counting-down-christmas-with-1_16.html">Counting Down Christmas with ....... (1) The Preparation</a><br />2. <a href="http://saucingaround.blogspot.com/2008/10/counting-down-christmas-with-1.html">Counting Down Christmas with ........(2) The Gingerbread House</a><br />3. <a href="http://saucingaround.blogspot.com/2008/10/counting-down-christmas-with-3.html">Counting Down Christmas with ....... (3) The Christmas Cupcakes </a><br />4. <a href="http://saucingaround.blogspot.com/2008/10/counting-down-christmas-with-4-cookie.html">Counting Down Christmas with ....... (4) The Cookie Tree, Cookie Bouquet & Rice Cripie Treats</a></div><div>5. <a href="http://saucingaround.blogspot.com/2008/12/counting-down-christmas-with-4.html">Counting Down Christmas with ....... (5) The Christmas Cookies</a></div><p></p>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com4tag:blogger.com,1999:blog-1287571873026569852.post-68223041342381888342008-12-01T22:11:00.005+08:002008-12-24T17:26:52.448+08:00Counting Down Christmas with ........(5) The Christmas Cookies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7nKhkhGrZT8rhs4WZU4wLKHxxSHdxQvf1MLBCMv7EKrxyhlXETnNG0swSSUanTZGAakobbyNmADi6Rpg6KpWry053s1P3tiQTCgC3NeXLjzfebR0YXpLtzU0fNUJAJaAhEssuRzFHDI/s1600-h/pic+167.jpg"><img id="BLOGGER_PHOTO_ID_5274813327641504578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7nKhkhGrZT8rhs4WZU4wLKHxxSHdxQvf1MLBCMv7EKrxyhlXETnNG0swSSUanTZGAakobbyNmADi6Rpg6KpWry053s1P3tiQTCgC3NeXLjzfebR0YXpLtzU0fNUJAJaAhEssuRzFHDI/s400/pic+167.jpg" border="0" /></a><span style="font-size:85%;"><em><strong>Christmas Wreath, </strong></em></span></div><div align="center"><span style="font-size:85%;"><em>piped with royal icing then decorated with sprinkles and fondant ribbon</em></span> </div><div align="center"></div><br /><div align="left">I thought I was not going to make anymore Christmas cookies after baking and decorating 1000 pcs before I left my ex-company. Although fun, baking and decorating cookies in bulk can easily burn oneself out. Baking is fast but the decorating could be time consuming. </div><br /><div align="left">Got a call from a close student of mine, M. I was asked if I could do some Christmas cookies for a school, design entirely up to me. That was fun, wasn't it? I immediately said YES, thinking that the required number of cookies could be completed pretty fast.<br /><br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5274812214155941266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsyccb7lGyNdsHKYcZz-SDblamKSScr4tiPEihN4s4xolJ0by-DzMoHg2EPiBFxMngZXYjZHjpOU0OfrDor50VNZDnwiLDwYj___pYQr1lnAJA-q4d0fWSAKaSzGBk3jZrfmGqvwFhmw/s400/pic+163.jpg" border="0" /></div><div align="center"><span style="font-size:85%;"><em><strong>Candy Stick, </strong></em></span><em><span style="font-size:85%;">decorated mainly with fondant</span></em></div><div align="center"></div><div align="left"><br /></div><div align="left">I could have taken down the step-by-step photographs and share with you on the <a href="http://mycakedecoclub.forumotion.net/">forum</a> how these cookies were done. Last weekend was a busy one with all the family and church activities. I dragged the making of them till the last minute so was chasing time to get them out of the door. So.... sorry guys, will find a time to do a nice tutorial for you.</div><br /><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5jYHqtL0PToiCCmkna4UI6FK-h0vIJF8IvIVdWePnPiUD9nnE5Hz1uMKHcd_MM4HLLfkrC8GawykJHi3JnkuoHB2FuHFNgqgYmRrjeYfvhcGvtqSvDkhv394wiiYWX6K8EUx-UiUDV4/s1600-h/pic+168.jpg"><img id="BLOGGER_PHOTO_ID_5274812223294346594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5jYHqtL0PToiCCmkna4UI6FK-h0vIJF8IvIVdWePnPiUD9nnE5Hz1uMKHcd_MM4HLLfkrC8GawykJHi3JnkuoHB2FuHFNgqgYmRrjeYfvhcGvtqSvDkhv394wiiYWX6K8EUx-UiUDV4/s400/pic+168.jpg" border="0" /></a><strong><em><span style="font-size:85%;">Christmas Tree</span></em></strong> </div><div align="center"></div><div align="left"><br /></div><div align="left">I have had so much fun decorating this batch of cookies despite the rush. Thanks M for referring this order to me.</div><div align="center"><br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngfwxYvbh_AcfNtm8nF3dMzqoqBXcQCENWrTWWS4t8W052IKXwv0iAm4XmSoFNJbuN-DmJAK-8Ka-CDQSecdrk8o7IfeTEASEm1jLwQgedUxZR5bm8_6v7BAZgPT83AzgK7774iAzUKg/s1600-h/pic+158.jpg"><img id="BLOGGER_PHOTO_ID_5274812201832393410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngfwxYvbh_AcfNtm8nF3dMzqoqBXcQCENWrTWWS4t8W052IKXwv0iAm4XmSoFNJbuN-DmJAK-8Ka-CDQSecdrk8o7IfeTEASEm1jLwQgedUxZR5bm8_6v7BAZgPT83AzgK7774iAzUKg/s400/pic+158.jpg" border="0" /></a><span style="font-size:85%;"><em>All time favourite Christmas icon, the <strong>Christmas Stocking</strong></em></span></div><div align="center"><strong><em><span style="font-size:85%;"></span></em></strong></div><div align="center"></div><div align="center"><br /></div><p><img id="BLOGGER_PHOTO_ID_5274812701063473026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1mxzipyZZUzuvPuTjB9nwBLEA_AnOHHMwxSE-RvFL68Uy-Y5i-quJRHh-bBE3WYzsoR0l4lIC6xmkFo6BX5LnhQjpATsHXZ63EItqf7Owxdp8DHyQkb08w00BiIitjQDh7QRXc2bOrY/s400/pic+170.jpg" border="0" /> </p><p>And this is an easy one; the <strong><em>Holly Leave</em></strong> with berries, all made of fondant. Outline was done in royal icing to add some extra details to the design.<br /></p><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHANncixoICohuIBSCvG-3oVyqLj7XC62oTHmg3nvO3_41XXg8SeR-h8GgP0NHXeNEhj3MtO0tRRUziv8kDQGJ91zBdJs8SBV9wGCCVJUcWSB0L3ai8BRsdbSl3nW3ofpoW4zANh3iOw/s1600-h/pic+165.jpg"><img id="BLOGGER_PHOTO_ID_5274812195270829106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHANncixoICohuIBSCvG-3oVyqLj7XC62oTHmg3nvO3_41XXg8SeR-h8GgP0NHXeNEhj3MtO0tRRUziv8kDQGJ91zBdJs8SBV9wGCCVJUcWSB0L3ai8BRsdbSl3nW3ofpoW4zANh3iOw/s400/pic+165.jpg" border="0" /></a></div><div align="left">Oh no, Santa left his <strong><em>Mitten</em></strong> behind while dropping presents down our chimney!<br /><br /><br /></div><img id="BLOGGER_PHOTO_ID_5274812696391137858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnvUZ7Llfzf13lZHgUb01w5POlkDDwFXEMmJgV2tNKJyt0E_xaEHCCwj2jfzeH00a0BFUpki90PWXMu4dON-lRGzOD8EZDPXw2wLVF7SKBroxK4HRkzfIDeXDLAEt3HACdNaxl6XGSX4/s400/pic+173.jpg" border="0" /> <p align="center"><em><strong><span style="font-size:85%;">Snowman</span></strong></em></p><p align="left"><br /><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a><br /><br />You may also like to read:<br />1. <a href="http://saucingaround.blogspot.com/2008/09/counting-down-christmas-with-1_16.html">Counting Down Christmas with ....... (1) The Preparation</a><br />2. <a href="http://saucingaround.blogspot.com/2008/10/counting-down-christmas-with-1.html">Counting Down Christmas with ........(2) The Gingerbread House</a><br />3. <a href="http://saucingaround.blogspot.com/2008/10/counting-down-christmas-with-3.html">Counting Down Christmas with ....... (3) The Christmas Cupcakes </a><br />4. <a href="http://saucingaround.blogspot.com/2008/10/counting-down-christmas-with-4-cookie.html">Counting Down Christmas with ....... (4) The Cookie Tree, Cookie Bouquet & Rice Cripie Treats</a></p>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com13tag:blogger.com,1999:blog-1287571873026569852.post-83096708295335960292008-11-28T19:38:00.006+08:002008-11-28T20:56:56.019+08:00Chinese New Year + Cupcakes = Something not quite ordinary<div align="center"><img id="BLOGGER_PHOTO_ID_5273658858410865474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2Gu0tCD2G0sDP2XBNHKAQWtFfrVKxMZ4ikh5oZjfNi1kFlf_g7raJbxJGmp2_uwn9wNl_asZ-yCZBoNklHuMopT0iRQUhSPr9fJNf6zrGKn7mrE2PRyP4R7RuX9CQz3wq9fw9A28ASk/s400/mini-pic+106.jpg" border="0" /><em><span style="font-size:85%;"><strong>Cherry Blossoms</strong> (inspired by Chinese calligraphic painting) <strong></strong></span></em></div><br /><div align="left"></div><div align="center"></div><div align="left">Chinese New Year, or the Lunar New Year is the most important of all the Chinese holidays. We have been having traditional snacks like prawn crackers, love letters, pineapples tarts and kuih ros for this festive. Chinese New Year and Cupcakes ......... not quite a good combination all these while until the last couple of years. </div><br /><div align="left"></div><div align="left">I will be conducting the Chinese New Year Cupcakes class. It will be a fully hands-on class with all the cupcakes and decorating material included. For more information about this class, kindly send your inquiry with the subject <strong><em>'Chinese New Year Cupcake Class'</em></strong> via e-mail to <strong>joanneloo(at)time(dot)net(dot)my</strong>.<br /><br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5273658852984791106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNd6_LJqob8cJ0szlZZIDIPomub1tJS80vhNHelUaMTeQDF1DGHB0Ociu0YRF1ZHlEn5fN5H6tM_fn9DoQeCGMl6BoxrpzvYsclCCZkHjw77bz7oRxpeKySTO26nFOYAnKFumGqY-2pQ/s400/mini-pic+101.jpg" border="0" /><em> <span style="font-size:85%;"><strong>Koi or any fish</strong>, symbolises abundance</span></em> </div><div align="center"><br /><br /><img id="BLOGGER_PHOTO_ID_5273658848399545554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqg1JW-ecy6YOOEm7wUKzHMrugE4S7pbnvi08v2J_UKM5guXd8dJuOJjTWBoLwvdNllXfMftlLbOxgpwf4QR8Fmes8PmvLKBI-M1QpJ5vsg-4aESfZStcrSSrsoA2kh6GHSWPd_UZiKQY/s400/mini-pic+096.jpg" border="0" /> <em><span style="font-size:85%;">"<strong>Xin Chun" Chinese calligraphy</strong>, which means Spring</span></em></div><br /><div align="center"><em><span style="font-size:85%;"></span></em></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHA3wzhk7OLiceX2MqyhzBPLjfeTjNT5l4dTM_GpPZktS0vbZQ6YwxxDSrVOAmPqC-y0UA1aT7g1qRUvA0y-Z1moL9hiaEoShWlXRCZBsk57A37MErO1uzlKazi7R5I83b1UkasiKagqc/s1600-h/mini-pic+103.jpg"><img id="BLOGGER_PHOTO_ID_5273658857639304066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHA3wzhk7OLiceX2MqyhzBPLjfeTjNT5l4dTM_GpPZktS0vbZQ6YwxxDSrVOAmPqC-y0UA1aT7g1qRUvA0y-Z1moL9hiaEoShWlXRCZBsk57A37MErO1uzlKazi7R5I83b1UkasiKagqc/s400/mini-pic+103.jpg" border="0" /></a><span style="font-size:85%;"><em><strong>Golden nugget and Mandarin oranges, </strong>the must-haves for Chinese New Year</em> </span></div><div align="center"><br /></div><div align="left">And last but not least, how can we forget the zodiac which is going to rule the Year of 2009.<br /></div><img id="BLOGGER_PHOTO_ID_5273658864748236178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzmH05tTys5vdfT9lU_mSljlVenARcjt7aT1q4uLvQgCvmkP724I7aiqwa_BcTrCt7-qjwfbyNuBtcCaTk2f4pL-9yGycJ6vQ-BJ44BJuOgDW67Lo8JvdSQil79Sr1gSEZJ0yNlewbco/s400/mini-pic+111.jpg" border="0" /> <p align="center"><em><span style="font-size:85%;">Year of 2009, Year of Ox</span></em></p><p align="left"><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a><br /></p>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com9tag:blogger.com,1999:blog-1287571873026569852.post-46679207817824746992008-11-24T15:50:00.011+08:002009-07-08T15:00:56.653+08:00Vanilla Chiffon Cake with Fresh Fruit Toppings<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOxWoNl7ZmZbntUsDFRB1xyJrlG3Zoitb6VAtYZIkMhVNYIGJEQnJNzTcWVgt_qz5-Mrwf0er-JC6kxy3EFC67MtS7cKB5hULRDnqmky9WYy6SLjB6azE7HGF3bTSt948FjDmRC4lUjc/s1600-h/fresh+fruit+cake.jpg"><img id="BLOGGER_PHOTO_ID_5272131483243255682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOxWoNl7ZmZbntUsDFRB1xyJrlG3Zoitb6VAtYZIkMhVNYIGJEQnJNzTcWVgt_qz5-Mrwf0er-JC6kxy3EFC67MtS7cKB5hULRDnqmky9WYy6SLjB6azE7HGF3bTSt948FjDmRC4lUjc/s400/fresh+fruit+cake.jpg" border="0" /></a><br /><div>Coming to a month since I stopped working, I would say I have been enjoying it. </div><br /><div></div><div>Normal house chores and mommy's duties occupy most of my time. Apart from the norms, we finally decided to get a new set of bookshelves to get my ever-growing numbers of books and magazines sorted and organised. No more scattering around the house that I had difficulty finding the books myself. As I will be spending more time in the kitchen from now on, additional kitchen cabinet will be done up to accomodate my new Fagor oven and to provide more spacious counter top for baking and sugar work. Can't stop thinking how I want to organise my new workstation though the cabinet will only be installed next week. </div><br /><div></div><div>It was mother-in-law's birthday last weekend. Decided to make a simple Fresh Fruit Cake (the Asian style) for her. Hubby's family is bakery cake supporter. No high ratio cake with fancy sugar decorations. For the base, I had used the <a href="http://www.jodelibakery.netfirms.com/cake%20decorating/fruit%20flan/fruit%20flan.htm">vanilla chiffon cake recip</a><a href="http://www.jodelibakery.netfirms.com/novelty/fruit%20flan/fruit%20flan.htm">e</a> which I have been sticking to. Cake was layered and filled with whipped cream and cocktail fruits. Frosted with whipped cream and decorated with fresh fruits. A very typical Asian bakery cake ;)</div><br /><div></div><div>For a ste-by-step tutorial on how to decorate this cake, kindly visit <a href="http://mycakedecoclub.forumotion.net/how-to-projects-f19/decorating-a-fresh-fruit-cake-frosted-with-whipped-cream-t269.htm#2108">this post</a> at MCDC.</div><br /><br /><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com16tag:blogger.com,1999:blog-1287571873026569852.post-61354499861698547092008-11-07T10:28:00.011+08:002008-11-08T16:35:07.726+08:00Adjusting to a new lifestyle.......<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7CkBvgsWkHp0TphLIhIfLNPLKY5atZv6C8JtHc9FEbvjNrIRAMATRGVigOwHcwfPSy6LvxC0iaHSH0eTxGShFfetLcof4i_DG6zuvi-0Ej8-vI2xiv5vkDwZv7PyLkwpXfXOX0CpFzw/s1600-h/pic+028.jpg"><img id="BLOGGER_PHOTO_ID_5265748160696331074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7CkBvgsWkHp0TphLIhIfLNPLKY5atZv6C8JtHc9FEbvjNrIRAMATRGVigOwHcwfPSy6LvxC0iaHSH0eTxGShFfetLcof4i_DG6zuvi-0Ej8-vI2xiv5vkDwZv7PyLkwpXfXOX0CpFzw/s400/pic+028.jpg" border="0" /></a><br /><div><div>A few of my closer chat buddies and forum members who are also my students might be aware by now that I have recently quit my full time job. Although I will still be conducting classes on part time basis, life without a full time job will be different. I will be able to spend more time with Jeriel, which seemed to be a luxury before this. I will also be able to spend all the time I wish in my small little kitchen to stir up more scrumptious meals for my family and also not forgeting all the wonderful baking sessions I could have. Perfect it may sound, if only these ideal cases will always apply......... How about being drawn crazy by my own kid, start mumbling too much to hubby and son, and begin to be picky on small little things and draw the maid mad? Let's see.</div><br /><div></div><div>Too lazy to make something complicated (just my usual self), I made this simple Marble Butter Cake for our today's breakfast. Please make sure you will only use good quality 100% pure cocoa powder for the marbelised batter. It makes a huge difference.</div><div></div><br /><div><br /><strong><em>Marble Butter Cake</em></strong><br /></div><div><em>Makes 1 loaf of approx. 12 x 22 cm</em></div><div><br /><em><strong>Ingredients:</strong><br /><br />175g butter<br />160g castor sugar<br />3 eggs, lightly beaten<br />150g cake flour<br />1 tsp baking powder<br />100ml milk<br />25g cocoa powder, sifted<br />½ tsp chocolate emulco, optional<br /><br /><br /><strong>Method</strong>: </em></div><div><em><br />1. Preheat oven at 180 degC. Line a loaf cake tin with greaseproof paper<br />2. Sift flour and baking powder into a mixing bowl. Set aside.<br />3. Combine butter and castor sugar in a mixing bowl. Using paddle of your mixer, cream until light and fluffy. Scrape the bowl periodically for well mixing.<br />4. Add eggs gradually, beating well after each addition.<br />5. Pour in milk. Mix well. Fold in flour mixture in (2) and mix until batter is smooth.<br />6. Divide the mixture into 2. Add cocoa powder and chocolate emulco to one of the portions. (Note 4)<br />7. Drop large spoonfuls of each of the mixtures alternately into the prepared cake tin. Drag a skewer through the mixture to create a marbled efect.<br />8. Bake at 180 degC for 40 minutes or until skewer inserted into the centre of cake comes out clean.<br /><br /><br /><strong>Notes:</strong><br /></em></div><div><em>1. Make sure butter and eggs are at room temperature.<br />2. Scrape bowl periodically to ensure all ingredients are well mixed.<br />3. To prevent curdling, mixer must be at low speed when eggs are added. </em></div><div><em>4. Add 2 tbsp of milk to batter with cocoa powder if batter is dry and difficult to incorporate cocoa powder.</em></div><br /><br /><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a></div>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com15tag:blogger.com,1999:blog-1287571873026569852.post-65795579122200144072008-10-28T21:11:00.010+08:002008-10-29T09:33:52.270+08:00Counting Down Christmas with ........(4) The Cookie Tree, Cookie Bouquet & Rice Crispie Treats<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mjqaSTMbq0ovDTaQaZvgFQtsUKKNA-BTw5dq2kF_OCHaawIt_v3yrOBembI65cDbszwQyAmWeV4vIPidc1vUmGYx34h4Wx2fNLjyxh-anLcKhsHfSLiptF97f4EyWL1bsJjHNWpjBpg/s1600-h/mini-IMG_2000.JPG"><img id="BLOGGER_PHOTO_ID_5262193852894640706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mjqaSTMbq0ovDTaQaZvgFQtsUKKNA-BTw5dq2kF_OCHaawIt_v3yrOBembI65cDbszwQyAmWeV4vIPidc1vUmGYx34h4Wx2fNLjyxh-anLcKhsHfSLiptF97f4EyWL1bsJjHNWpjBpg/s400/mini-IMG_2000.JPG" border="0" /></a>How do you like this Cookie Tree? I do like it so much. I don't think anyone would want to dismantle it and eat it, piece by piece. It would be the cruelest thing to do on earth.<br /><br />As <a href="http://saucingaround.blogspot.com/2008/10/counting-down-christmas-with-1.html">mentioned</a> earlier, the November/December 2008 issue of <a href="http://kuali.com/flavours/list.asp">Flavours Magazine</a> will be featuring my Christmas Cookie Tree, Sugar Cookie Treats (which can be assembled into a Cookie Bouquet) and Rice <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Crispie</span></span> Treats; the recipes and ways of decorating them. Remember to grab a copy of it if you like these treats.<br /><br /><img id="BLOGGER_PHOTO_ID_5262211184564753778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGUBg6SqI0QbKv0F0G5MOVvF43raWSrupYg48mjfyNo3BuUQu9NJeqnob5qSZ7Va2F78-89nXs7L3wwnIxsKQcrTiUOmqcsUjX1Nco6GIOs9_9v7X8v7qssmmYruQbfHue4Mx3eHXI_E/s400/mini-IMG_2015.JPG" border="0" /><br />In fact, I am still in the midst of making thousands of cookies for an order, rushing to get them out of the door by end of this month. Brain is still pretty occupied by the smell and taste of cookies. I just hope my love for cookies will not die out because of this recent constant baking and decorating of cookies. With a blank mind, I will just leave you all with some of the photographs I took on the treats. Will sure hope to talk more about the treats after this.......<br /><br /><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a><br /><br />You may also like to read:<br />1. <a href="http://saucingaround.blogspot.com/2008/09/counting-down-christmas-with-1_16.html">Counting Down Christmas with ....... (1) The Preparation</a><br />2. <a href="http://saucingaround.blogspot.com/2008/10/counting-down-christmas-with-1.html">Counting Down Christmas with ........(2) The Gingerbread House</a><br />3. <a href="http://saucingaround.blogspot.com/2008/10/counting-down-christmas-with-3.html">Counting Down Christmas with ....... (3) The Christmas Cupcakes<br /></a><br /><br /><img id="BLOGGER_PHOTO_ID_5262211192028488482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhUH7v6LIvpCeuQIFsRQeSYZ6KQdDUSZ5iVUbUhDs60JZkV7KchUNj-vndyqU8Y3jdSmFMM-f2ynlat4v_qPajG-nxF95pochFQcbJXVACHi7_hsW7Bwwd238p5OHxFqisnL_AL4toBY/s400/mini-IMG_2032.JPG" border="0" />Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com9tag:blogger.com,1999:blog-1287571873026569852.post-74906017198708813992008-10-15T21:09:00.008+08:002008-10-16T16:03:19.475+08:00Peanut Butter Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnk8nBmdn7-zVcfuWB3GmgalsIenCOCqVAd7YeIOHmrcHj0pr5O_EL1UaEP2eXGsJrJxO8z5-dp-rCx3h4AFRJTJPvk5QCvIfeTQjxfYLmvOtZKlWlbGTFLLWzP2C01N3Xw2e3HI_hVzc/s1600-h/mini-IMG_2097.JPG"><img id="BLOGGER_PHOTO_ID_5257371248619228402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnk8nBmdn7-zVcfuWB3GmgalsIenCOCqVAd7YeIOHmrcHj0pr5O_EL1UaEP2eXGsJrJxO8z5-dp-rCx3h4AFRJTJPvk5QCvIfeTQjxfYLmvOtZKlWlbGTFLLWzP2C01N3Xw2e3HI_hVzc/s400/mini-IMG_2097.JPG" border="0" /></a><br /><div>I guess this will be the last post of this month. A couple of projects are lining up and will keep me busy until first week of November. Of course, I am hoping to be able to steal time out to share with you some of the recipes I tried recently. Let end today's short post with this simple muffin recipe which you could quickly whip up for a good breakfast.</div><div></div><div></div><br /><br /><div><strong><em>Peanut Butter Muffins</em></strong></div><div><em>Makes 7</em></div><div><em></em></div><br /><div><strong><em>Ingredients:</em></strong></div><div><em>225g all purpose flour</em></div><div><em>100g castor sugar</em></div><div><em>2 tsp baking powder</em></div><div><em>1 egg</em></div><div><em>180g milk</em></div><div><em>70g melted butter</em></div><div><em>5 tbsp peanut butter (creamy type)</em></div><div><em></em></div><br /><br /><div><strong><em>Method:</em></strong></div><div><br /><em>1. Preheat oven at 190 degC. Arrange muffin cups on baking tray.</em></div><div><em>2. Sift flours and baking powder into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.<br />3. In another microwavable bowl, combine egg, milk, melted butter and peanut butter. Warm the wet mixture in microwave to melt the peanut butter. Stir to aid the melting.<br />4. Make a well in the middle of dry ingredients. Add the wet ingredients and mix with a wooden spoon or large spatula just until all the flour is moistened. The batter should look lumpy. Do not overmix.<br />5. Divide batter into muffin cups. Bake muffins for 25-30 minutes or until well risen. Transfer to wire racks to let cool.</em></div><div></div><div></div><div></div><br /><strong><em>Notes:</em></strong><br /><br /><em>1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.<br /></em><br /><em>a) <strong>The muffin method</strong> - Dry ingredients and wet ingredients are prepared separately in two mixing bowls. They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture. </em><br /><br /><em>b) <strong>The creaming method</strong> - Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.<br /></em><br /><em>Basic <strong>baker's percentage</strong> of muffins:<br /></em><br /><em>Flour 100%<br />Sugar 60%<br />Baking powder 6%<br />Salt 1.25%<br />Egg 20%<br />Milk 80%<br />Fat 30%<br /></em><br /><br /><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com7tag:blogger.com,1999:blog-1287571873026569852.post-8686408796941712912008-10-11T21:40:00.001+08:002008-10-15T21:52:02.468+08:00Steamed Moist Chocolate Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa5jx22NyDpbPqJDUcnD8GMQRV3yGc60Gqnq4LSpWI6bMb0CAhdIW-RxDQE-D5kHScPnIEgfHk-Kncd-l1ZbQLu_Fez7Kmt-ViX4bisreOEzTR69oYudPng4sIgiU6GjVXJFklNg7fuE/s1600-h/mini-IMG_1978.JPG"><img id="BLOGGER_PHOTO_ID_5254713563138096114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa5jx22NyDpbPqJDUcnD8GMQRV3yGc60Gqnq4LSpWI6bMb0CAhdIW-RxDQE-D5kHScPnIEgfHk-Kncd-l1ZbQLu_Fez7Kmt-ViX4bisreOEzTR69oYudPng4sIgiU6GjVXJFklNg7fuE/s400/mini-IMG_1978.JPG" border="0" /></a><br />I love chocolate cakes, especially the really moist, fudgy rich ones. They are simply <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">irresistible</span>. I have to thank Anita, or <a href="http://ladyvanillakicthen.blogspot.com/">Lady Vanilla </a>for sharing this recipe at <a href="http://www.cuisine-asia.com/Reader_recipes/READERec071008.asp">Cuisine Asia</a>. This recipe has been a hot discussion topic at the <a href="http://mycakedecoclub.forumotion.net/"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">MCDC</span> forum</a> so I couldn't help but to start participating in the steaming too.<br /><br />As expected for all steamed cake, texture of this cake was soft and moist. The softness basically lasts for 3 days although I doubt this cake can ever take that long to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">disappear</span> from your dining area. The only modification I made to the original recipe was the amount of sugar which was reduced to 180g. I may cut another 10g in my future attempt.<br /><br /><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com13tag:blogger.com,1999:blog-1287571873026569852.post-82576093445144357052008-10-09T15:09:00.002+08:002008-10-09T15:15:30.233+08:00Counting Down Christmas with ...... (3) The Christmas Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSxEEnXNw_KgNPl1_AIkMQzb0jhDada0e-0lvZ1qt1a8jybrI6QO7F41o7HaiiKV0JkpDEtzltTeBL4n50m3d5zEYz2SKQZaOehX3N8-hacFx8SwqrvcqtA5tmxcrvdJh15CtvsJ6Jn8/s1600-h/mini-IMG_2115.JPG"><img id="BLOGGER_PHOTO_ID_5255049275446994754" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSxEEnXNw_KgNPl1_AIkMQzb0jhDada0e-0lvZ1qt1a8jybrI6QO7F41o7HaiiKV0JkpDEtzltTeBL4n50m3d5zEYz2SKQZaOehX3N8-hacFx8SwqrvcqtA5tmxcrvdJh15CtvsJ6Jn8/s400/mini-IMG_2115.JPG" border="0" /></a><br />It's the time of the year again when mommies are busy planning for their baking; cookies, cakes, cupcakes and the big menu. Malaysia has been blessed with loads of food options and great eat outs that many families choose to eat out during the big festive days. But, a little of simple baking and decorating at home involving the kids, will somewhat keep the spirit alive. Don't you think so too? It's the involvement of the whole family in the same assingment that really counts.......<br /><br /><img id="BLOGGER_PHOTO_ID_5255049282390762962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndkp1GFmGFqhk6a6AmSKvIHl4uLo9g-D6Jicf6gjSAj2Ekx0LlhuO80Pk9fQJBQGhtfMD8oqKrrAT4W9MOvCgFW_TnLkfHXLkMvVHCHl-e-wssqZUg_nTvBjUDB7AetapcmoTPmg1Wyo/s400/mini-IMG_2121.JPG" border="0" /><br />Here are two simple cupcake designs, yet elegant enough to put a smile on every face who receive them. They are projects fast enough to put up. If you are interested in learning how the above Christmas Tree is made, please head over to the <a href="http://mycakedecoclub.forumotion.net/how-to-projects-f19/christmas-tree-cupcake-t129.htm">MCDC forum </a>for a detailed How-To Tutorial. I would like to see your comments too. Do let me know if you have any question, or how your love ones find about the cupcakes, if you happpened to get your hands on the decorating. Happy Baking & Decorating!<br /><br /><em>Love,</em> <a href="http://www.mylivesignature.com/" target="_blank"></a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a><br /><br /><br />You may also like to read:<br /><a href="http://saucingaround.blogspot.com/2008/09/counting-down-christmas-with-1_16.html">Counting Down Christmas with ....... (1) The Preparation</a><br /><a href="http://saucingaround.blogspot.com/2008/10/counting-down-christmas-with-1.html">Counting Down Christmas with ........(2) The Gingerbread House</a>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com1tag:blogger.com,1999:blog-1287571873026569852.post-68805427975609049732008-10-06T16:38:00.017+08:002008-10-06T17:40:12.266+08:00Counting Down Christmas with ...... (2) The Gingerbread House<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCZT_rc00eKhgyFwbG_5SUT39k3TlPoYe9h_omiMzSaK54ukToldbM35UlsPsXFTZPVCPjbc71aRwrOu7fNVMQmiU8Eysk2-cwZRwRS4tx4uSINARwscbZIXzr5ocCRhcY757O2n_fUg/s1600-h/mini-IMG_1952.JPG"><img id="BLOGGER_PHOTO_ID_5253970562146521874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCZT_rc00eKhgyFwbG_5SUT39k3TlPoYe9h_omiMzSaK54ukToldbM35UlsPsXFTZPVCPjbc71aRwrOu7fNVMQmiU8Eysk2-cwZRwRS4tx4uSINARwscbZIXzr5ocCRhcY757O2n_fUg/s400/mini-IMG_1952.JPG" border="0" /></a><br />Don't you think time flies? It was just like yesterday when I was preparing for the series of last year's Christmas classes, and a couple of weeks ago, I was already preparing for this year's.<br /><br />My mom was and still is a great cook, but baking is really not something she is after. We didn't grow up with gingerbread houses, gingerbread men and fancy Christmas cookies. So naturally, to us, gingerbread houses were something which only appeared on kids programs and story books.<br /><br />I felt like I was a kid again when I was assembling <a href="http://www.wilton.com/store/site/product.cfm?id=3E30A646-475A-BAC0-59F122BA0A30BF1B&killnav=1">this gingerbread house kit</a>. How enjoyable it was to be able to put those gingerbread cookie pieces together an decorated as I wished with the icing and candies. It didn't matter if it was something really easy for an instructor to decorate, it was the Christmas spirit that counted.<br /><br />The November 2008 issue of <a href="http://kuali.com/flavours/list.asp">Flavours Magazine</a> will be featuring my Christmas Gingerbread Tree, Sugar Cookie Treats and Rice Cripspie Treats; the recipes and ways of decorating them. So, remember to grab a copy when it is out by end of October. You could make use of my Gingerbread Cookie recipe featured in this issue to make your own gingerbread hourse, otherwise <a href="http://www.wilton.com/store/site/product.cfm?id=3E30A646-475A-BAC0-59F122BA0A30BF1B&killnav=1">these</a> <a href="http://www.wilton.com/store/site/product.cfm?id=CEF75F71-802D-F658-00458FA55DEB05E3&killnav=1">pre-baked gingerbread house kits </a>are not too bad of an option to consider.<br /><br /><br /><em>Love,</em><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a><br /><br /><br />You may also like to read:<br /><br /><a href="http://saucingaround.blogspot.com/2008/09/counting-down-christmas-with-1_16.html">Counting Down Christmas with ....... (1) The Preparation</a>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com4tag:blogger.com,1999:blog-1287571873026569852.post-10167744197609784432008-10-02T12:20:00.007+08:002008-10-06T20:41:03.797+08:00Aubergines in Hot Bean Sauce (辣酱茄子)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSw6yLhKfPE3HB7XuIkuidVBkmbIMRogDd3PQhhglqrG2XbQ_lgfLFKt5DLxLUlfVHWPdPjb4A1HAlvCzMEPkgim2orr4vvVlH6HXGAPMTE8kxJ1snnmj2wAy3dNy19mO29f5ZOZ03TM/s1600-h/IMG_1927+cropped.JPG"><img id="BLOGGER_PHOTO_ID_5250965600666604786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSw6yLhKfPE3HB7XuIkuidVBkmbIMRogDd3PQhhglqrG2XbQ_lgfLFKt5DLxLUlfVHWPdPjb4A1HAlvCzMEPkgim2orr4vvVlH6HXGAPMTE8kxJ1snnmj2wAy3dNy19mO29f5ZOZ03TM/s400/IMG_1927+cropped.JPG" border="0" /></a><br />The meat and vegetable supplies were running low before the Hari Raya holiday but I couldn't drag myself to the fresh market or Carrefour (my usual grocery shopping place). I was simply lethargic. This happened to me pretty frequently indeed. I could get really lagging in shopping for food at times.<br /><br />So, I was looking at the vegetable tray of the refrigerator for inspiration, or rather what ingredients could be put together for just another dish. There it was, the mini aubergines. I like aubergines but prefer to deep fry them to get rid of the 'green' smell. Sauces like yellow bean sauce, sambal or hot bean sauce are normally what I opt to go with the deep fried aubergines. Today's recipe is a typical way of how I like to cook aubergines.<br /><br /><br /><strong><em>Aubergines in Hot Bean Sauce</em> (辣酱茄子)</strong><br /><em>Serves 2<br /><br /><strong>Ingredients:</strong><br />5 mini aubergines, cut lengthwise into 4<br />1-2 tsp salt for coating<br /><br />2 tbsp dried shrimps, soaked till soft, chopped<br />3 shallots, chopped<br /><br />Oil for deep frying<br /><br /><strong>Seasoning:</strong><br />2 tbsp </em><a href="http://www.chinesehomecooking.com/ingredients/seasonings/hotbeansauce.htm"><em>hot bean sauce </em></a><br /><em>3 tbsp water<br />1 tsp sugar or to taste<br /><br /><br /><strong>Method:</strong></em><br /><strong></strong><br /><em>1. Put all aubergine slices into a large mixing bowl. Sprinkle salt, give them a rough mix to make sure all aubergine slices are coated with salt. Set aside for 10 minutes. Drain juice of aubergines. Pat dry with kitchen towels.<br />2. Heat oil in wok. Deep fry aubergines until soft and golden brown. Dish up and drain oil well.<br />3. Saute chopped shallots and chopped dried shrimps in 1 tbsp oil until fragrant. Add in bean sauce, water and taste with sugar. Bring it to a boil.<br />4. Add in aubergines. Give contents a quick stir to make sure all aubergines are coated with sauce. Dish up and serve hot.</em><br /><em></em><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" src="http://signatures.mylivesignature.com/54486/311/06D0BD996F859A65601B7AB746633446.png" /></a>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com3tag:blogger.com,1999:blog-1287571873026569852.post-28108593528090858202008-09-27T15:01:00.003+08:002008-10-06T20:40:11.000+08:00Easy Sweet & Sour Chicken (简易糖醋鸡)<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwgsx3GzhkYLedpSAmwNAtZ50RKyOxqYXDYoD0MmaCj36fp9u59WXQcxrXwJnciJF3bEy4DY5GAeRci1vkVPUsbFd2UEdC1REsJlsX7INQpIdIGxkCVIdZ3aVlO1AKJ8KqR_srYSHQXM/s1600-h/IMG_1937+cropped.JPG"><img id="BLOGGER_PHOTO_ID_5250237277070026482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwgsx3GzhkYLedpSAmwNAtZ50RKyOxqYXDYoD0MmaCj36fp9u59WXQcxrXwJnciJF3bEy4DY5GAeRci1vkVPUsbFd2UEdC1REsJlsX7INQpIdIGxkCVIdZ3aVlO1AKJ8KqR_srYSHQXM/s400/IMG_1937+cropped.JPG" border="0" /></a><br /><div align="left">The first time I came across chicken popcorns was at a dinner at my brother-in-law's place. My sister-in-law cooked them the simple way; just deep fried without having any sauce to go with them. First bite and I liked it straight away. There were not as meaty as chicken nuggets neither they were too battery with just flour.<br /></div><br /><div align="left">I have always liked to pair these chicken popcorns with sweet and sour sauce. This dish has never failed to be the winner on our dining table. I hope it will the same case on yours too :)<br /></div><div align="left"><br /></div><div align="left"><em><strong></strong></em></div><div align="left"><strong><em></em></strong></div><div align="left"><br /><strong><em>Easy Sweet & Sour Chicken</em> (简易糖醋鸡)</strong></div><div align="left"></div><div align="left"><br /><em><strong>Ingredients:</strong></em></div></div><div align="left"><em>1 packet (400g) chicken popcorns</em></div><br /><div align="left"><em></em></div><div align="left"><br /><em><strong>Sauce:</strong></em></div><div align="left"><em>2 medium size onions, cut into wedges</em></div><div align="left"><em>1 tomato, cut into wedges</em></div><div align="left"><em>3-4 tbsp cooking oil for stir frying</em></div><div align="left"><em>2-3 tbsp tomato sauce</em></div><div align="left"><em>100ml water</em></div><div align="left"><em>1/2 tsp rice vinegar (optional)</em></div><div align="left"><em>2 tsp sugar</em></div><br /><div align="left"><em></em></div><div align="left"><em>Cornstarch + water, as thickener</em></div><br /><div align="left"></div><br /><div align="left"><em><strong>Method</strong>:</em></div><em><div align="left"></div><br /><div align="left">1. Deep fry chicken popcorns according to direction on packaging.</div><div align="left">2. Heat oil in a work/pan till smoky hot. Fry onion till fragrant, add in tomato wedges and continue to fry for about half a minute.</div><div align="left">3. Add water, bring to a boil. Cook until tomato is soft. Taste with vinegar and sugar.</div><div align="left">4. Add in cornstach solution to thicken the sauce. Return fried chicken popcorns to wok and give it a quick stir such that all chicken popcorns are coated with sauce.</div><div align="left">5. Serve hot with white rice or fried noodles. </div><br /><div align="left"></div><br /><div align="left"></div><div align="left"><strong>Notes:</strong></div><div align="left"><strong></strong></div><div align="left"></div><div align="left">1. To enhance flavour and color of sauce, add in canned pineapple slices, red and green capcicums instead of just tomatoes and onions.</em> </div><div align="left"><br /></div><img id="BLOGGER_PHOTO_ID_5250237139122153106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgePTNn7Yoz-75XoP4Pz6NLsgLwh4SwLUlFSvRAVi_oiBYbK0IzG0qXEv_QgsY836lCWY1WoZCiatr1j7hnvC9i38U4uyVfOrgHxXGEPTBm-cYhbCg_RSen3ufPEIbPF0yikOzTJjy9U/s320/mini-IMG_1920.JPG" border="0" /> <p align="center"><em>Chicken popcorns</em></p>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com5tag:blogger.com,1999:blog-1287571873026569852.post-38300986021099842302008-09-26T09:40:00.002+08:002008-10-06T20:42:41.126+08:00Dried Daylily & Black Fungus Fish Soup (金针木耳滚鱼汤)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLxXfkrSMUBQdNd8OeKS3vMV13GryVfx6Fv9Cx_r_36MZ-xceKUmlYVaZxsuj1WwytuDqiE6FCivT6RRgqvwXzhJ-uH7_fJWGLMUNTe5YUbgrOg_d0nmxay_ka39gPohZHUVPgQho6n8/s1600-h/IMG_1948.JPG"><img id="BLOGGER_PHOTO_ID_5249911855746709666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLxXfkrSMUBQdNd8OeKS3vMV13GryVfx6Fv9Cx_r_36MZ-xceKUmlYVaZxsuj1WwytuDqiE6FCivT6RRgqvwXzhJ-uH7_fJWGLMUNTe5YUbgrOg_d0nmxay_ka39gPohZHUVPgQho6n8/s400/IMG_1948.JPG" border="0" /></a><br />Let me tell you something about myself. I am obsessed with recipe books, but thank God my craving for recipe books is periodical rather than continuous. There was a particular period of time, I was into French pastries and dessert plating, which resulted an invoice of more than RM400 for 6 books at one shot. Recently I have been very much interested in Taiwanese publications. This had caused the importing of 8 cookbooks in one shipment.<br /><br />Today's recipe was adapted from one of the recipe books I bought during my Hong Kong trip. This book is called '快捷滚烫COOK得起', bought during my obsession with soup recipes. 滚烫 (quick boiling) is a quick way of preparing soup compared to 煲汤 (slow boiling), which the whole boiling process can easily take up to 3 hours. A bowl of quick boiled soup doesn't mean its nutritional value is compromised. In fact, a short boiling process is good especially for food like vegetables to ensure not too much vitamins and nutrients are lost during the boiling process.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnanWGNqVEWoa2oEWFJ2Mnf5l_YqNOQK-v4ehbtci0eBzhgFJGNwglt1P35GxUTHeOIt6XbJ7Ltz2olOEleu2ATnNc8C1fryrgDHlRb3hYxu9188O8OlJxTzY5Mirc2Hx1zrByoEwhIU/s1600-h/IMG_1942+cropped.JPG"><img id="BLOGGER_PHOTO_ID_5249906811811523570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnanWGNqVEWoa2oEWFJ2Mnf5l_YqNOQK-v4ehbtci0eBzhgFJGNwglt1P35GxUTHeOIt6XbJ7Ltz2olOEleu2ATnNc8C1fryrgDHlRb3hYxu9188O8OlJxTzY5Mirc2Hx1zrByoEwhIU/s400/IMG_1942+cropped.JPG" border="0" /></a><em><strong></strong></em><em><strong></strong></em><br /><em><strong></strong></em><br /><strong><em>Daylily & Black Fungus Fish Soup</em> (金针木耳滚鱼汤)<em><br /></em></strong><em>Adapted from '</em>快捷滚烫<em>COOK</em>得起'<em><br /></em><strong><br /><em>Ingredients:<br /></em></strong><em>20g dried daylilies (or golden needles</em>金针<em>), soaked till soft<br />20g black fungus (</em>木耳<em>), soaked till soft and shredded<br />2 tomatoes, cut into large wedges<br />1 medium size fish, cleaned<br />3 slices ginger<br />Oil for frying<br />2.5L water<br />Dash of ground black pepper<br />Salt to taste<br /></em><strong><br /><br /><em>Method:</em></strong><br /><br /><em>1. Prepare all ingredients as directed.<br />2. Heat oil in a pan. Add in ginger slices and fry both sides of fish at medium heat till cooked. Drain as much oil as possible.<br />3. In a pot, start boiling water. Add in fried fish, dried daylilies, black fungus and tomatoes and bring water to a boil. Reduce water and boil for another 15 minutes.<br />4. Taste with salt and pepper.<br /></em><em></em>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com6tag:blogger.com,1999:blog-1287571873026569852.post-69872806116256522722008-09-18T10:43:00.007+08:002008-09-20T14:43:47.932+08:00Awards<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrpbfCcRt-uUa4PqCn7DiWAy4RE7eIlYA5AteQHawpOQeuP4NySRU-194zZgW_gPhetN8OL27lMG6Sh_h5HS3yWFCO3u2vA3Jtjrl5ozpMHxlutDqh5QArurUFb5xTInIKEPniCK67so/s1600-h/kick_ass_award.jpg"><img id="BLOGGER_PHOTO_ID_5247188080069619650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrpbfCcRt-uUa4PqCn7DiWAy4RE7eIlYA5AteQHawpOQeuP4NySRU-194zZgW_gPhetN8OL27lMG6Sh_h5HS3yWFCO3u2vA3Jtjrl5ozpMHxlutDqh5QArurUFb5xTInIKEPniCK67so/s400/kick_ass_award.jpg" border="0" /></a><br />Thank you <a href="http://belachan2.blogspot.com/">LCOM </a>for awarding these two awards to me. The above 'Kick Ass Blogger' award is really an interesting one. Like what the <a href="http://belachan2.blogspot.com/2008/09/kick-ass-blogger-award.html">criteria</a> of this award says, I hope I have been a great blogger and an inspiration to other blogger friends.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5247187276776481762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggoBUgD3hms95ZeUUc51TCMZSZpvrzm2hSRcJFVdRyv23yLVa2KgsAGMOmzJq10ansSCIzj45i5zj7VUy7S7VLPLwa3D1Q6Npq15CiSwMsWArNQvuGqTxJzGaUYW2bzAPRIUdEVz7SXJk/s400/friendship_tag.jpg" border="0" /></div></div><br /><p align="right"> </p>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com2tag:blogger.com,1999:blog-1287571873026569852.post-57900677932971751602008-09-16T17:30:00.000+08:002008-09-16T17:30:10.065+08:00Counting Down Christmas with ...... (1) The Preparation<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxymljEp7Aw2JMvql4on8tI9Hq56MMdcvzmXV9OA3rXjDv0hgcm9WEna8K1VX_rl25BxdyixPH45cPrkzI8db1ARDRrchktdy8AfPuGzcgFdTO40CSHwbiZyeaJdmcO84eU9aAVzHlUpo/s1600-h/690059tyh5070lt0.gif"><img id="BLOGGER_PHOTO_ID_5245899087370642354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxymljEp7Aw2JMvql4on8tI9Hq56MMdcvzmXV9OA3rXjDv0hgcm9WEna8K1VX_rl25BxdyixPH45cPrkzI8db1ARDRrchktdy8AfPuGzcgFdTO40CSHwbiZyeaJdmcO84eU9aAVzHlUpo/s400/690059tyh5070lt0.gif" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzmOWBwHZb8gIofoHchImvLiVLo8-1X6D4Bgd_yKRr8eEtpGwnM4qc8g_GbTPgb6mC9svG7HgZFXBiW_GVTeEFau_mV7UvodXTheN-2pOJhEPdn3A75R8wh-Zr9kkk61RgHqHuI5_eT8/s1600-h/690059tyh5070lt0.gif"></a><br />Due to my religion, Christmas means much more than just Santa Claus, Christmas trees, presents and parties. Instead, it is a season filled with fond childhood memories like helped putting up Christmas decorations in my home church, singing Christmas carols from home to home and the very peaceful and secured atmospehere which made me felt like I was there on the night Christ was born.<br /><br />This year's Christmas is going to be an extraordinary one for me. The last time I had my Christmas with the whole family of mine was 5 years ago. I got married 2 days after the 2003 Christmas. Don't get me wrong, our family gathering is quite a frequent affair but this Christmas, everybody will be flying their way here to gather at my place. I will be the host. How can I not be well prepared? I've got to start planning for the menu now! <p></p></div>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com7tag:blogger.com,1999:blog-1287571873026569852.post-74552189071200567632008-09-11T18:58:00.007+08:002008-09-12T09:24:58.704+08:00Happy Mid Autumn Festival<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH7MO-9F-aZAasf_v8rm4APmJEqpWt5q61b-0FhOepw6BoNkOxWcFAlwXE1uqaYdGyCsYKNpWbrUzsOX9M1r9gYx0fMpVraBwuQHkVEQENQXZu34lRf1CZ8cKIyQA2j7YVuU4HDTTD5U/s1600-h/mini-IMG_1811.JPG"><img id="BLOGGER_PHOTO_ID_5244720828623632418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH7MO-9F-aZAasf_v8rm4APmJEqpWt5q61b-0FhOepw6BoNkOxWcFAlwXE1uqaYdGyCsYKNpWbrUzsOX9M1r9gYx0fMpVraBwuQHkVEQENQXZu34lRf1CZ8cKIyQA2j7YVuU4HDTTD5U/s400/mini-IMG_1811.JPG" border="0" /></a> This time of the year, shopping malls are flooded with mooncakes of all flavours. They are irrisistable, especially their packaging which certainly makes an impact when the mooncakes are given as gifts to someone.<br /><br />I prefer making my own mooncakes if time allows. They just mean a lot more to hubby and Jeriel, and also relatives and friends who receive the mooncakes. This year's mooncake making was a last minute affair due to the recent frequent traveling. Besides, Jeriel has been having flu on and off lately which makes it difficult to get something tedious started.<br /><br /><img id="BLOGGER_PHOTO_ID_5244720831743566594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26jiTjVusAO25e4PcTkkhyu8v6S6TCHmCZAGPzgxRyZCe5Q-Eym0-92Mt-kfs-NlJIYpIq5B7d5U1GMufQItGCmXyptgmMJuGND13saXKSAzBBmL56k2PUkjlKUOgEq9OIn8QfbovH-c/s400/mini-IMG_1822.JPG" border="0" />Mooncake making is not as complicated as one would think of. They are just tedious. Much time is actually spent on cooling the syrup down and letting the dough stands. Although it's a little too late now but if you are interested in giving it a go, recipe of these Cantonese Style Mooncakes is available on my website <a href="http://www.jodelibakery.netfirms.com/chinese/cantonese%20style%20mooncakes/cantonese%20style%20mooncakes.htm">here</a>. I have edited it to incorporate some additional information. Other mooncake recipes are available at the <a href="http://www.jodelibakery.netfirms.com/chinese_pastries__desserts.htm"><em>Chinese Pastries</em></a> section, under <em>Mooncake Festival</em> of the same website.<br /><br />Happy Mid Autumn Festival............. Have lots of mooncakes.<br /><br /><br /><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKbVxHjXHaW6tpGKxu_G9ouWToJjXYARUNBDYEtkUusRea_MReTu3JQuuwOmfnVSRqpmCyqCViVQMg-HhLitAcdbTNxRaPQyMQIi34yomJwSdFGcsM_HYPG-K1RTzX6Re8n-LJLP9mMk/s1600-h/mini-IMG_1798.JPG"><img id="BLOGGER_PHOTO_ID_5244720014415593090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKbVxHjXHaW6tpGKxu_G9ouWToJjXYARUNBDYEtkUusRea_MReTu3JQuuwOmfnVSRqpmCyqCViVQMg-HhLitAcdbTNxRaPQyMQIi34yomJwSdFGcsM_HYPG-K1RTzX6Re8n-LJLP9mMk/s320/mini-IMG_1798.JPG" border="0" /></a></p><em><strong>Above</strong>: Individually packed mooncake. Got the packaging from Bake with Yen last year at RM 8.50 for 100's.</em><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBPWZjeGErFXZ4xZ8gahwM8sK9ZaJtGtfIrUpTwge1HrkMpcRtMpUlAUWi9ZRbVxFQejc0gOHtHO6YToxd0olFsBc9PYLLAuZB-v_IBpFkllhdVL_FWZ9HajxXbCChykzkpNBsajCW-w/s1600-h/mini-IMG_1832.JPG"><img id="BLOGGER_PHOTO_ID_5244720023784253602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBPWZjeGErFXZ4xZ8gahwM8sK9ZaJtGtfIrUpTwge1HrkMpcRtMpUlAUWi9ZRbVxFQejc0gOHtHO6YToxd0olFsBc9PYLLAuZB-v_IBpFkllhdVL_FWZ9HajxXbCChykzkpNBsajCW-w/s320/mini-IMG_1832.JPG" border="0" /></a><em> <strong>Above & Below</strong>: These are just a very small portions of the various packaging I have been collecting over the years. </em></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVLs8GJco32R9pc0DANkg2U-O3_cj_o5KNgwlBZY9JDmxsOuL3N4CNEfXK-fEk7SBuP_ZGPtMRqsl_OOnccSj7FBripWRR7ZoB-519UuPifuLtA6w5ed-6EBeiaENyrvOkBZ3SH9CIXU/s1600-h/mini-IMG_1838.JPG"><img id="BLOGGER_PHOTO_ID_5244720028134404802" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVLs8GJco32R9pc0DANkg2U-O3_cj_o5KNgwlBZY9JDmxsOuL3N4CNEfXK-fEk7SBuP_ZGPtMRqsl_OOnccSj7FBripWRR7ZoB-519UuPifuLtA6w5ed-6EBeiaENyrvOkBZ3SH9CIXU/s320/mini-IMG_1838.JPG" border="0" /></a> </p>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com10tag:blogger.com,1999:blog-1287571873026569852.post-71837306867387340432008-08-28T20:03:00.014+08:002008-09-03T16:38:03.915+08:00Merdeka Open House 2008: Pan Mee<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7wdl7XXEgI4uFKH7vmOWBMFNu4W02a1lxQwRHZvBwbFtB9yjrXnouVp_pfJX7YbUDnu0nRTyvr-aDRBK5JVg-nkKgT8xMSB3HTSDhSwG7vjg50jNbnLw-dhorvqm9fLknuE8Mf8W1dM/s1600-h/IMG_1781+sharp.JPG"><img id="BLOGGER_PHOTO_ID_5239546149269285378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7wdl7XXEgI4uFKH7vmOWBMFNu4W02a1lxQwRHZvBwbFtB9yjrXnouVp_pfJX7YbUDnu0nRTyvr-aDRBK5JVg-nkKgT8xMSB3HTSDhSwG7vjg50jNbnLw-dhorvqm9fLknuE8Mf8W1dM/s400/IMG_1781+sharp.JPG" border="0" /></a><br />I have to thank <a href="http://babeinthecitykl.blogspot.com/">Babe</a> for picking my idea, fixing the theme of this year's <a href="http://babeinthecitykl.blogspot.com/2008/07/merdeka-open-house-2008-mee-and-my.html">Merdeka Open House</a> event as Mee and My Malaysia.<br /><br />I am actually away from Kuala Lumpur, blogging all the way from my hometown, Sandakan. Yes, I am a proud East Malaysian, Sabahan to be specific, coming back home for the National Day long weekend break. I am not quite sure why but I am prone to raised-eyebrows whenever I mention that I originate from Sabah. Then, the conversation would proceed to questions like, <em>'Do people in Sabah still live on trees', 'Do you people travel in boats (luckily not sampan)?', 'So you are surrounded by refugees?</em>', etc..... Oh my, I wonder how well school sujects like Geography and History actually help.<br /><br />Despite the suggestion of submitting something that could be the comfort food of one's family, I've decided to do it a little differently. My submission for this annual event is actually a one-bowl noodle dish which I was not familiar with as a child and teenager. It was not until I left home for KL for my studies that this dish became one of my favourites.<br /><br />Pan Mee, or literally means 'Sheet Noodles' owing to the flat, thin shape of the noodles, is believed to originate from the Hokkian province of China. As Sabah is basically dominated by the Cantonese and Hakka , it's not surprising that this dish is not popular in this part of the country. So, my ignorance as a child is excusable, I believe :). So, I brought back the idea, and made this noodle dish for my parents today. An aunthetic version, at least to my knowledge, and here it is.<br /><br /><br /><em><strong>Merdeka Open House 2008: Pan Mee</strong><br />Serves 6<br /><br /><strong>Ingredients:</strong><br /><br /></em><em><strong>(A) Noodles:<br /></strong>300g all purpose flour<br />200g high protein flour<br />1.5 tsp salt<br />3 eggs<br />8-10 tbsp water<br />2 tbsp corn oil<br />Tapioca flour for dusting<br /><br /><strong>(B) Minced meat:</strong><br />400g lean pork meat, minced<br />2 tbsp light soy sauce<br />1 tbsp cornstarch<br />Few drops of sesame oil<br />Dash of pepper<br />4 cloves garlic, chopped</em><br /><em>Oil for frying<br /><br /><strong>Seasoning:</strong></em><br /><em>1.5 tbsp oyster sauce</em><br /><em>1-2 tbsp dark soy sauce</em><br /><em>Salt & pepper to taste<br /><br /></em><em><strong>(C)<br /></strong>30g black fungus, soaked till soft and shredded<br />5 chinese mushrooms, soaked till soft and sliced<br />50g ikan bilis (anchovies), deep fried till crispy<br />3L chicken broth<br />30g leaves of </em><a href="http://books.google.com/books?id=Jo-E2Hft_esC&pg=PA30&lpg=PA30&dq=sayur+manis&source=web&ots=bXGnNV6o-w&sig=dm9L7Qu9LVfryKXBXC-ZUU0VkWs&hl=en&sa=X&oi=book_result&resnum=10&ct=result"><em>sayur manis</em></a><br /><em>Fried shallots<br /><br /><br /><br /><strong>Method:</strong> </em><br /><em><br />1. To prepare handmade noodles, please refer to an old recipe of mine </em><a href="http://www.jodelibakery.netfirms.com/chinese/Homemade%20Egg%20Noodles/Homemade%20Egg%20Noodles.htm"><em>here</em></a><em>.<br />2. Marinade minced pork in light soy sauce, cornstarch, sesame oil and pepper in (B) for at least 1 hour. Heat oil in a pan, fry chopped garlic till fragrant. Add minced meat and fry till half-cooked. Add in mushroom and continue to fry. Add a little water if too dry. Season with oyster sauce, dark soy sauce, salt and pepper.<br />3. Bring a pot of water to boil. Add 1 tsp salt and few drops of oil into water. Blanch noodles in boiling water until cooked. Remove and soak in cold water. Remove noodles from cold water and drain. Divide into bowls.<br />4. Bring chicken broth to boil. Add black fungus and sayur manis; continue to boil for a while but not to overcook vegetable.<br />5. Pour soup into bowls of noodles. Top with minced meat mixture, deep fried anchovies and garnish with deep fried shallots. Serve immediately.</em></div><br /><div><em></em></div><br /><div><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAtCSuPD58h19HN8-C0qgjuaPhyIzssmdaUveDtaFj6l-x8iQvRaoJhPbA7csuj1eXTVNpe6FQ8cbqF6O8_aMC5nZ7pol-iV-EICHAXI_A5bCmI1Z9hZmk9moLE3sW9xyXdqUS9Xtm7Q/s1600-h/mini-IMG_1763.JPG"><img id="BLOGGER_PHOTO_ID_5241710724576685634" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAtCSuPD58h19HN8-C0qgjuaPhyIzssmdaUveDtaFj6l-x8iQvRaoJhPbA7csuj1eXTVNpe6FQ8cbqF6O8_aMC5nZ7pol-iV-EICHAXI_A5bCmI1Z9hZmk9moLE3sW9xyXdqUS9Xtm7Q/s320/mini-IMG_1763.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJRwpZyumsPZ3fOJno7ob6w2MFuT9khHPlRFgIxGTJgxPMIri6swnbwfCGYQOB4q6lEPx6MBXVVHSTd0wVQ4XCD3TazOwsWERoH6t-V2XiqwA5n3LtVe6wqZ5X4SJ9UB67x20OFrgdYo/s1600-h/mini-IMG_1744.JPG"><img id="BLOGGER_PHOTO_ID_5241710716536203554" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJRwpZyumsPZ3fOJno7ob6w2MFuT9khHPlRFgIxGTJgxPMIri6swnbwfCGYQOB4q6lEPx6MBXVVHSTd0wVQ4XCD3TazOwsWERoH6t-V2XiqwA5n3LtVe6wqZ5X4SJ9UB67x20OFrgdYo/s320/mini-IMG_1744.JPG" border="0" /></a></em></div><div><em></em> </div><div><em><strong>Left</strong>: Raw pan mee from pasta mchine; <strong>Right</strong>: Boiling chicken broth</em></div><div><em></em> </div><div><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIBSR2-jCXF99vgb99kNzIJSpRejfk5aM-TpMoE_X5wOCQ9KwMv3sFu13LTTD0BL69nF6aPsjFbQQSh1oRh-WTRFwbpei1epT6vfeTTJTDk6kohxa0Qy8QukvbyQFMa5RTQwiw9UdI5I/s1600-h/mini-IMG_1745.JPG"><img id="BLOGGER_PHOTO_ID_5241710718671173842" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIBSR2-jCXF99vgb99kNzIJSpRejfk5aM-TpMoE_X5wOCQ9KwMv3sFu13LTTD0BL69nF6aPsjFbQQSh1oRh-WTRFwbpei1epT6vfeTTJTDk6kohxa0Qy8QukvbyQFMa5RTQwiw9UdI5I/s320/mini-IMG_1745.JPG" border="0" /></a> Deep frying sliced shallots</em></div>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com10tag:blogger.com,1999:blog-1287571873026569852.post-8778353714007171572008-08-15T15:48:00.011+08:002008-08-18T11:56:49.247+08:00The Begining..........<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50pwW_A4sd4Rd9eIeRJpk0DPQHsZ5AdpkWnUpGoso8R79a0b1Bc_anfHYfXEoLz4scjU5xQUczH8Ey4XT48k8PZQ_6HNrWjmFZLb1nhHH1HqCLekPZOhOzyb9viTofORuzvC2mvKTaCI/s1600-h/mini-IMG_1686.JPG"><img id="BLOGGER_PHOTO_ID_5234648978710301938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50pwW_A4sd4Rd9eIeRJpk0DPQHsZ5AdpkWnUpGoso8R79a0b1Bc_anfHYfXEoLz4scjU5xQUczH8Ey4XT48k8PZQ_6HNrWjmFZLb1nhHH1HqCLekPZOhOzyb9viTofORuzvC2mvKTaCI/s400/mini-IMG_1686.JPG" border="0" /></a><br />In the first chapter of the Bible, God said, 'Let the land produce living creatures according to their kinds; livestock, creatures that move along the ground, and wild animals each according to its kind.' ...... And God saw that it was good. Yes, indeed, everything was good in the begining until men sin.<br /><p>So many times wishes were conveyed and prayers were answered, yet our sinful nature never stops us from having worries and doubts. We are unsure if decision was made correctly or was it the right way which God wants us to pursue. Let us just be thankful of what we have from God.</p><p>To all guests who visit my blog, may you be happy everyday............</p>Note: For a brief description on how this cake was done, please visit <a href="http://mycakedecoclub.forumotion.net/kids-birthday-f9/the-dinosaur-era-t38.htm">here</a>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCChYtDmo6TxefQzR9aNkA3CIBZHY_U31vYwZEF804YZhck5493ZXcSviWhE32EoDA-usv682doDYJYwc88lLdBsvZvIQBJSavity3jCisiM6DxUZIc4KfByJJn6wCMiufsGfMFQzEJG4/s1600-h/mini-IMG_1689.JPG"><img id="BLOGGER_PHOTO_ID_5234648982672049362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCChYtDmo6TxefQzR9aNkA3CIBZHY_U31vYwZEF804YZhck5493ZXcSviWhE32EoDA-usv682doDYJYwc88lLdBsvZvIQBJSavity3jCisiM6DxUZIc4KfByJJn6wCMiufsGfMFQzEJG4/s400/mini-IMG_1689.JPG" border="0" /></a>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com2tag:blogger.com,1999:blog-1287571873026569852.post-49555868693015983872008-07-31T22:29:00.006+08:002008-08-01T00:42:32.196+08:00Carrot & Raisin Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggW_oVTgAdBYQT58K6TAhWej-tI7lzKJwvCDYbm4gNMYpy335n7TVgF-bquAGvYwlPGpaQCSu4XaU1SVcPm6W34v0a2KDG99WSyOZtohHmjxkGDoFe0q2CHifOfDyb1uS1Gu39fbwRhg0/s1600-h/mini-IMG_1525+cr.jpg"></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHouyujE0fBQkFwf0zITat8R1iBrtN0qJO74xCyoOoyak5ZpzI5iIzZtiyTmvgjXhZCzIcAR0WOjBx9r09AKTK4kmRQ0tlKYOVBZaH_GYtsaEy2PjJQ5AYbUb0Hio1WAAtsnzC8SLT6c/s1600-h/mini-IMG_1523+cr.jpg"><img id="BLOGGER_PHOTO_ID_5229185635215140402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHouyujE0fBQkFwf0zITat8R1iBrtN0qJO74xCyoOoyak5ZpzI5iIzZtiyTmvgjXhZCzIcAR0WOjBx9r09AKTK4kmRQ0tlKYOVBZaH_GYtsaEy2PjJQ5AYbUb0Hio1WAAtsnzC8SLT6c/s400/mini-IMG_1523+cr.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4euGTBVbAuc5NW1nLi_mr56ORQSdj4fjClCSLTHZPTX6_w_KvOTPb8DPJ9VeP4aphp-k_VQue5v1UXxocRs8GBmfY_fp2aPMO5rxKDGmuTGJEu-KYzAisWCaXGVaLeqsmrzjoSqmnLI/s1600-h/mini-IMG_1525+cr.jpg"></a>I will be off to Vietnam for a weekend getaway. Meanwhile, just wish to keep this blog of mine a little busy with this recipe which I shared on a newly launched <a href="http://mycakedecoclub.forumotion.net/">forum</a> of mine. Oh, in fact, not mine but all cake decorators and enthusiasts'. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk38L9tRnelyOAEpInaMZ2BYct8elNM6tbbeOmnHQrwKRSfBChUqgP4Bf3M31i3zaGVlujfyiA-41xspH-bhWaCMStvN4Gr42g8gLFmMK9GinrDbNFSZKVvwvyrZ0hI4TliWh8xNdY8vw/s1600-h/mini-IMG_1535+cr.jpg"></a><br /><em><strong>Carrot & Raisin Cupcakes</strong> </em></div><div><em>Makes 12 </em></div><div><em></em></div><br /><div><strong><em>Ingredients:</em></strong></div><div><em>180g all purpose flour</em></div><div><em>1 tsp baking powder</em></div><div><em>1 tsp baking soda</em></div><div><em>1/2 tsp cinnamon powder</em></div><div><em>180g butter</em></div><div><em>145g brown sugar</em></div><div><em>4 eggs</em></div><div><em>150g carrot, grated</em></div><div><em>100g raisins, soaked in 1 tbsp fresh lemon juice</em></div><div><em>Grated lemon rind from 1 lemon</em></div><div><em></em></div><br /><div><strong><em>Decorating suggestion:</em></strong></div><div><a href="http://mycakedecoclub.forumotion.net/modeling-pastes-f13/marzipan-or-almond-paste-t24.htm"><em>Marzipan</em></a><em> carrots (see how to make marzipan carrots </em><a href="http://mycakedecoclub.forumotion.net/how-to-tutorials-f14/how-to-make-marzipan-carrots-t25.htm#42"><em>here</em></a><em>)</em></div><div><em></em></div><div><em></em></div><br /><br /><div><strong><em>Method:</em></strong></div><div><em>1. Prepare solo baking cups or line muffin pan with paper cups. Preheat oven to 170 degC.</em></div><div><em>2. Sift all purpose flour, baking powder, baking soda and cinnamon powder into a mixing bowl. Set aside.</em></div><div><em>3. Cream butter and brown sugar until light and fluffy on high speed. Reduce speed and beat in eggs one at a time, making sure it is incorporated before the next addition.</em></div><div><em>4. Add in grated carrot, raisins, lemon rind and sifter dry ingredients. Fold using just a wooden spoon carefully to not overmix the batter.</em></div><div><em>5. Fill prepared baking cups with mixture. This recipe doesn't raise much so you will need to fill to approx. 85% full if you need the cupcakes to reach the brim for decorating purpose.</em></div><div><em>6. Bake in preheat oven for 30 minutes until golden brown and skewer inserted into the centre of cupcake comes out clean.</em></div><div><em>7. Transfer to wire rack to cool completely before decorating.</em></div><div><em>8. For decorating idea, please refer </em><a href="http://mycakedecoclub.forumotion.net/how-to-tutorials-f14/how-to-make-marzipan-carrots-t25.htm#42"><em>here</em></a><em>.<br /></em></div><div><em></em></div>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com7tag:blogger.com,1999:blog-1287571873026569852.post-19922625890795092182008-07-27T14:59:00.006+08:002008-07-28T19:23:38.675+08:00Cake Decorators Unite!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdagFCtE4NcD_jeR16Cq8eWW0VF_vr0eYB0cFn9EN7k8d86gambtMzuOZLnpvfa9CS10uIDPOMXtfhgSAoOuvTPaDkEKO9A9RtcBbjMh98uQTOhML-VCt3mDSGjTbjMsWEr3lzfrJIqE/s1600-h/Forum-Header(1).jpg"><img id="BLOGGER_PHOTO_ID_5228023904624184658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 546px; CURSOR: hand; HEIGHT: 114px; TEXT-ALIGN: center" height="114" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdagFCtE4NcD_jeR16Cq8eWW0VF_vr0eYB0cFn9EN7k8d86gambtMzuOZLnpvfa9CS10uIDPOMXtfhgSAoOuvTPaDkEKO9A9RtcBbjMh98uQTOhML-VCt3mDSGjTbjMsWEr3lzfrJIqE/s400/Forum-Header(1).jpg" width="447" border="0" /></a><br />The first ever community of its kind in this country, the <a href="http://mycakedecoclub.forumotion.net/">Malaysian Cake Decorators' Club</a>, is finally brought into existance. It has been my dream ever since I became part of the Malaysia's cake decorating industry to bring all cake decorators, either the amateur or the professional, into one community where we could constantly share our knowledge and updates of the ever-evolving art of cake decorating. If you are neither a Malaysian nor a cake decorator, do not be dishearted. You are very much welcomed to join us. All we need from you is a heart to share.<br /><br />The forum is still undergoing trial run so please bear with us for the time being. Anyhow, we'll see you <a href="http://mycakedecoclub.forumotion.net/">there</a>!<br /><br /><div></div>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com7tag:blogger.com,1999:blog-1287571873026569852.post-44320133838850100382008-07-20T09:26:00.014+08:002008-07-20T15:28:08.959+08:00Ham & Garlic Pinwheels<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8YZ5sUJMdwHpTxABxY8cmbK7m_D6KJmWLatUXggT3VglNUjth5eG9iA0ybqkwycfsooNhNjnn6Tki3tFGtfQNnA5UrcgXVsYzZtKuCvN9JnublzA86IDUGdk8j4ioLjfhJqUIcm1Sng/s1600-h/IMG_1446+cr+mini.jpg"><img id="BLOGGER_PHOTO_ID_5224906118146101122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8YZ5sUJMdwHpTxABxY8cmbK7m_D6KJmWLatUXggT3VglNUjth5eG9iA0ybqkwycfsooNhNjnn6Tki3tFGtfQNnA5UrcgXVsYzZtKuCvN9JnublzA86IDUGdk8j4ioLjfhJqUIcm1Sng/s400/IMG_1446+cr+mini.jpg" border="0" /></a><br />Entertaining could be less hassle than we thought it should be. Dishes can be simple yet sensational. We can easily make use of store bought products, dress them up with our own fillings and call them our own. They are just as delicious and inviting to our guests. This was exactly what happened in Jeriel's birthday party recently. The dishes were really easy to prepare. They took the stress out especially you are the only one who takes care of the party from the planning, shopping till the preparation of every single dish to the desserts. I would like to share this idea with you and hope you will find entertaining less stressful too.<br /><br /><strong><em></em></strong><br /><strong><em>Ham & Garlic Pinwheels</em></strong><br /><br /><em>Preheat oven at 200 degC. Roll out ready-to-use puff pastry to 3mm thick. Spread with garlic & herb spread (for garlic bread). Place ham and roll up tightly. Cut into 2cm pieces. Place cut side down on a greased baking sheet. Place in oven and bake for 15 minutes or until the pastry puffs up. Remove from oven and brush with beaten egg. Return to oven and bake until golden. Serve hot or cool on wire rack.</em><br /><br /><em>To make ahead of time, you could also pack the rolled up pastry in zipper bag and freeze. Before baking, remove from freezer and thaw for 5-10 minutes. Cut into pieces and bake as mentioned above.</em><br /><br /><br /><div align="center"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LnmDlEneKtlUUHBniI_gbfAA1fpKJNIXvbgLGxEA9JoAgxYx4yG__hEpYNFt_PwcVcoEj4vR3Dfb4lH-zsS956VsMwGzMd2QLHFkG-7gcF0ev6AA7-Vc_9SDOYJvjJrWqcJweUzhTZ0/s1600-h/IMG_1439+cr+mini.jpg"><img id="BLOGGER_PHOTO_ID_5224978647026284642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 243px; CURSOR: hand; HEIGHT: 241px" height="274" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LnmDlEneKtlUUHBniI_gbfAA1fpKJNIXvbgLGxEA9JoAgxYx4yG__hEpYNFt_PwcVcoEj4vR3Dfb4lH-zsS956VsMwGzMd2QLHFkG-7gcF0ev6AA7-Vc_9SDOYJvjJrWqcJweUzhTZ0/s320/IMG_1439+cr+mini.jpg" width="277" border="0" /></a> <strong><em>Sardine Samosa</em></strong><br /><em></em><br /><em>Bone and mash a can of sardine in tomato sauce. Take <strong>only</strong> a few tablespoon of the sauce and mix into the mashed sardine so that it will not be too dry. The filling should not be too runny either as the sauce may ooze out during frying or it will turn the spring roll skin soggy later. Season with salt and freshly ground black pepper. I would add in juice of a lime (limau kasturi) if my guests are not kids. Cut each spring roll sheet lengthwise into 3 long pieces. Place filling on a piece of skin, fold in triangular shape and seal with beaten egg at the end. LCOM did provide a really good tutorial </em><a href="http://belachan2.blogspot.com/2008/06/triangle-spring-rolls.html"><em>here</em></a><em> if you have not done this before. Deep fry samosa in medium-high heat until golden brown. Serve with tomato or chili sauce.<br /></em><br /><br /><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-aDbBC0C1NDIcCRzYuG7mr5AsbMhukW0lx_J84P50t5ynQglArZd7wYGrYl7N4PdPbpDj5kSt-kpXcqIy-4LdDISd2DxxLmtu3iGWxfmUQVU9CT9UCQYbxfkj10ve4JeQ8k8hScOikY/s1600-h/IMG_1439+cr+mini.jpg"></a></div><div align="center"></div><br /><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="left"></div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwr2yaqYj-qJzWGUKHQE-vLGfXbchH8PFDmNWfhLpk8NxkrRUJEIKguQkcZmC-o5ueSMDpjvXeTTTzVgPJueqR-98OUmNM7DpU__h3B3Yy3s9Mz-FV_5ztiP2fheJl0d6QTjl07JSrvI/s1600-h/IMG_1434+mini.jpg"><img id="BLOGGER_PHOTO_ID_5224978650407271554" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwr2yaqYj-qJzWGUKHQE-vLGfXbchH8PFDmNWfhLpk8NxkrRUJEIKguQkcZmC-o5ueSMDpjvXeTTTzVgPJueqR-98OUmNM7DpU__h3B3Yy3s9Mz-FV_5ztiP2fheJl0d6QTjl07JSrvI/s320/IMG_1434+mini.jpg" border="0" /></a><strong><em>Minced Chicken & Mushroom Pasta in Bolognese Sauce</em></strong></div><p>Think most of my visitors would know how to prepare this :)</p><p></p><p></p>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com4tag:blogger.com,1999:blog-1287571873026569852.post-83910573529569741412008-07-19T07:54:00.013+08:002008-07-20T16:41:16.206+08:00The Birthday Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RSgfAIlHdHf24SovprBOwWfhlCHUWQqCH600gFEtq8zWvYgwcABQaFVTLW4hXTtOpsFABv5yBbW2SPaZmJR-n7ObOObHk7VyjTn8CS8P7U1h_AZsfWMwNtKXGUUeRLKZe_rYi6ZPir4/s1600-h/mini-IMG_1432.JPG"><img id="BLOGGER_PHOTO_ID_5224507361836405970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RSgfAIlHdHf24SovprBOwWfhlCHUWQqCH600gFEtq8zWvYgwcABQaFVTLW4hXTtOpsFABv5yBbW2SPaZmJR-n7ObOObHk7VyjTn8CS8P7U1h_AZsfWMwNtKXGUUeRLKZe_rYi6ZPir4/s400/mini-IMG_1432.JPG" border="0" /></a><br />This is the cake long planned for. Jeriel actually picked this cake when he was flipping through my '<a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F1853918555%3Fpf%5Frd%5Fm%3DATVPDKIKX0DER%26pf%5Frd%5Fs%3Dcenter-1%26pf%5Frd%5Fr%3D0X18EZVR05KZ2C1P80MD%26pf%5Frd%5Ft%3D101%26pf%5Frd%5Fp%3D265623401%26pf%5Frd%5Fi%3D507846&tag=httpjodelinet-20&linkCode=ur2&camp=1789&creative=9325">50 Easy Party Cakes</a>'<img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; MARGIN: 0px; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none" height="1" alt="" src="http://www.assoc-amazon.com/e/ir?t=httpjodelinet-20&l=ur2&o=1" width="1" border="0" />, er hm...... personally signed by the world renowned sugarpaste artist, Ms Debbie Brown. As I mentioned in an earlier post, Tractor themed birthday party was hard to plan. It was really not easy to find tractor related party stuff, hence the addition of another side theme, which is the Barnyard theme.<br /><strong></strong><br />The cake was an 8 inch square Devil's Food Cake.The cake was cut into two equal portions. One part was used for the base of the tractor. The other half was cut into half again. Took a piece away for the trailer. The other piece was then trimmed in a slope and sandwiched with buttercream to the base of the tractor. All the cakes were crumb-coated with a thin layer of buttercream (recipe below). The rest was just about covering with fondant and some figure modeling with fondant as well.<br /><br />Here are the animal figurines:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQr_NWNdLkg-uLMJ94pEPKJSfGpTrszIi6LgCoURa8u8okPjgpOLg9kS2HenRO3FK7JAoTGaEapvhSU76ZHY8st3jOycSFZnXbqXHpV5HtSI9D84o663QxSpDJ9Z9TwOCQx2W_zC_aGgk/s1600-h/mini-IMG_1417.JPG"><img id="BLOGGER_PHOTO_ID_5225012291019742802" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQr_NWNdLkg-uLMJ94pEPKJSfGpTrszIi6LgCoURa8u8okPjgpOLg9kS2HenRO3FK7JAoTGaEapvhSU76ZHY8st3jOycSFZnXbqXHpV5HtSI9D84o663QxSpDJ9Z9TwOCQx2W_zC_aGgk/s320/mini-IMG_1417.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfL0n_Fg0GWWTgcMHY7EHnt-ET385K0ccNUVtjRGNrjWiUj4Z6VolVKAy6_PUAZCC13vrzkVv7GtO_uvr3_4zCy8fTvN9APx6WDFCow_sVneHRpBP1ghcS7zjkzepDbFk1u0x3A1gou0/s1600-h/mini-IMG_1418.JPG"><img id="BLOGGER_PHOTO_ID_5225012291851344018" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfL0n_Fg0GWWTgcMHY7EHnt-ET385K0ccNUVtjRGNrjWiUj4Z6VolVKAy6_PUAZCC13vrzkVv7GtO_uvr3_4zCy8fTvN9APx6WDFCow_sVneHRpBP1ghcS7zjkzepDbFk1u0x3A1gou0/s320/mini-IMG_1418.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhc9VbV1g-SlnjtzmMVfYCmjMcYRQ9IEVHDBR63cL0FlsUqBG3SEfYfuKtXzLnW8m989yBEuEXYckl5UGcH912_j7I0aOseB-Smw1LhWJiO7B2RjkF1b2VSgY42yg5m2U1L5BtV4QDFE/s1600-h/mini-IMG_1419.JPG"><img id="BLOGGER_PHOTO_ID_5225012297884951362" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhc9VbV1g-SlnjtzmMVfYCmjMcYRQ9IEVHDBR63cL0FlsUqBG3SEfYfuKtXzLnW8m989yBEuEXYckl5UGcH912_j7I0aOseB-Smw1LhWJiO7B2RjkF1b2VSgY42yg5m2U1L5BtV4QDFE/s320/mini-IMG_1419.JPG" border="0" /></a><br /><br /><br />And here are the cupcakes with self-made barnyard animal picks. Let me share with you the buttercream I used for crumb-coating the tractor cake as well as for piping the grass on to the cupcakes.<br /><br /><img id="BLOGGER_PHOTO_ID_5224748835434917554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBkm-lnmhso9NQ7h8tmH6jOy4ozA0kxeCs0mJMSkAiuP9mkXRPWN5oOMKpK7IiiZmFdHHm0CqbUKuOopEMjn5ystZ3OUAKdoZRud2C162R92Zol3uoflIjUo2rFRMFjXRRgoft7-XrgTw/s400/mini-IMG_1459.JPG" border="0" /> <p></p><p><em><strong>Buttercream Icing</strong></em></p><p><strong><em>Ingredients:</em><br /></strong><em>600g icing sugar, sifted<br />640g Krimwell or Crisco or other shortening<br />250g butter<br />60g milk<br />Flavouring (e.g. lemon, strawberry, vanilla)</em><br /><br /><em><strong>Method:</strong></em><br /><em>Combine shortening and butter in mixing bowl. Cream on medium-high speed untill there are no lumps of fat. Reduce speed to slow and add in icing sugar gradually. Increase speed to high and continue to beat until light and creamy. Add in milk and flavouring. Beat at medium speed to incorporate well into the icing.</em><em> </em></p><p><em><em><strong>Notes:</strong></em><em> </em><br /><em><br />1. Consistency is medium in air-conditioned room. Icing will be soft at room temperature (hot climate or during summer). More suitable for frosting.<br />2. This icing is not advisable for piping flowers or decorations that need to stay firm and upright at all times. To stiffen icing, increase amount of icing sugar and reduce amount of milk.</em> </em></p>Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com8tag:blogger.com,1999:blog-1287571873026569852.post-9962990623384132722008-07-14T16:33:00.006+08:002008-07-14T17:26:53.973+08:00Counting down Jeriel's 3rd Birthday<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlowgDMGZptB11DJxaVkXvHYi36HiBNT4toCwetDEB8DCQMjBUyARnbwmB8VR793NSyH7ayX6t29qeBOS64mTbAxMZAQ6M-dM8HKStit07B063yp6D86CCLWKNtwtsyHueGkxPHcDxwU8/s1600-h/jeriel's+card002.jpg"><img id="BLOGGER_PHOTO_ID_5222789042753876114" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlowgDMGZptB11DJxaVkXvHYi36HiBNT4toCwetDEB8DCQMjBUyARnbwmB8VR793NSyH7ayX6t29qeBOS64mTbAxMZAQ6M-dM8HKStit07B063yp6D86CCLWKNtwtsyHueGkxPHcDxwU8/s320/jeriel's+card002.jpg" border="0" /></a><br /><br /></div>This is going to be <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Jeriel's</span> biggest birthday party ever, even that, it's not gonna be a real big one...<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Jeriel</span> will be having his 3rd birthday celebration in his day care centre. There will be 17 kids and 4 teachers if everybody turns up. The theme of the birthday party will be 'Barnyard & Tractor'. Well, a tractor cake was what requested by the little fella while 'Barnyard' was what I added in as barnyard party stuff, e.g. plates, stickers, door gifts for the kids, etc, are easier to find than tractor-related party supplies. This is my first time organising my own kid's party. As a matter of fact, I think I am more excited then <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Jeriel</span> :P.<br /><br />Here's how an excited mom plans for her kid's birthday party:<br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAc9SM0DT8gswlTgwKUlJzAxN737rqTxbICaIMx99s2z-wvdMb8-Ihmno9JKf-19JlzmO_iPwQluIH3-WKuOdk2uFuLw1QepJ7CRV0fb1Na10FgxcNoVYqqNcSQrJdnN5mQELlu5xxBHY/s1600-h/jeriel's+card003.jpg"><img id="BLOGGER_PHOTO_ID_5222789044766649874" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAc9SM0DT8gswlTgwKUlJzAxN737rqTxbICaIMx99s2z-wvdMb8-Ihmno9JKf-19JlzmO_iPwQluIH3-WKuOdk2uFuLw1QepJ7CRV0fb1Na10FgxcNoVYqqNcSQrJdnN5mQELlu5xxBHY/s320/jeriel's+card003.jpg" border="0" /></a></p>1. First party-related question thrown to the birthday boy: "What cake would you like for your birthday?' and the answer given by the kid was..... <strong>'A Tractor Cake'</strong>.<br /><br />2. Started searching on the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">internet</span> the various ways and means of conducting a tractor theme party. The closest and easiest birthday theme was <strong>'Barnyard'</strong> to tie to tractor. Hence, the 'Barnyard & Tractor' theme.<br /><br />3. Informed teachers of the Centre about the intention of having a party.<br /><br />4. Designing of birthday invitation: Looked for tractor and barnyard animal images to be given to my ever creative graphic designer, none other than my beloved SISTER, to come out with the draft of the card.<br /><br />5. A trick question came back from sis - What color should the tractor be? Tractors of different colors were drawn and <em>submitted</em> to <span class="blsp-spelling-error" id="SPELLING_ERROR_4">YRH</span> to pick. Final color was <span style="color:#33cc00;">GREEN</span>.<br /><br />6. Menu planning: No spicy food, no food with runny gravy, so it has to be dry and not so messy food. Shortlisted:<br /><br /><strong>Food:</strong><br /><br />a) Egg mayo sandwiches<br />b) Sardine samosa<br />c) Chicken ham & cheese pinwheels<br />d) Probably <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">macaroni</span> cheese too<br /><br /><strong>Drinks:</strong><br />Orange drink with cocktail fruits<br /><br /><strong>Desserts:</strong><br />a) Cupcakes decorated with barnyard animal picks<br />b) Tractor Cake<br /><br />7. Started shopping for party favour at Petaling Street. Managed to get some stationeries for the kids.<br /><br />8. Shopped for party plates, napkins and cutleries. Managed to get animal party plates. Preliminary shopping for food and ingredients that are able to keep till the day like cocktail fruits in can, sardine, ham, puff pastry, popiah skin, macaroni, etc.<br /><br />Will update you guys again nearer to the day :)Johttp://www.blogger.com/profile/09158857469391629377noreply@blogger.com10