Wednesday, February 13

Gong Xi Fa Cai 2013 - Black Sesame Tong Yuen

What I love about Chinese New Year is the food!!! And me love gluey sticky tong yuen!!!!!

Tong yuen

This year I did it a bit differently.... I made everything from scratch!!! Even the black sesame Filling that was requested by my sister

Ingredients:
Roasted black sesame (according to taste)
Caster sugar (according to taste)
Melted butter (enough to glue sugar and sesame together)
Glutinous rice flour
Water

First blend the black sesame until fine... Add it to a pan with the sugar and slowly put melted butter in until it sticks together. This should be done over low fire!!! Let it cool overnight in the fridge.... Would make it easier to handle

For the tong yuen, just add water to glutinous flour and work the dough until enough to roll into a ball.... Add food coloring if fussy haha

Ads filling into the tong yuen and roll into ball. Put in boilin water until it floats... Then put in cold ice water till it cools

For the soup, could just use plain sugar water... But I like mine with a bit of ginger and Gula Melaka for colour..... yUMMY!!!!!!

Monday, January 7

Merry Christmas 2012

Note: One week down for 2013..... Time need to move a little slower.....

Christmas 2012

Merry belated Christmas!!! Just a little late but better than nothing....



Sunday, December 9

Afternoon high tea at the amazing Tea Room Gunners Barracks!!!!

Note: 3 more weeks to Malaysia!!!!!

Gunners Barracks high teaGunners Barracks high tea

We had our wedding at the Tea Room Gunners Barracks in October and it was simply amazing!!! The place and people were just so professional and attentive.... And just a couple of days after our wedding we get an email from them asking for our feedbacks and an invitation to a complimentary afternoon high tea..... Happy!!!!! Usually is about $40 per person!

We got sitted at the Harbour Terrace which has excellent view.... Food was as usual just so good hard to fault it....

Plate 1 (hot food): Vegetable samosas with yoghurt dipping sauce, Roasted pumpkin and feta quiches & Traditional scones (huge!!)

Plate 2: Assorted sandwiches - Egg sandwich, Smoked salmon sandwich & Roast beef sandwich

Plate 3: Mango panna cotta, Raspberry cheesecake & Orange and almond cake

Plate 4: Coffee opera cake (complete with chocolate logo of the Tea Room Group & Blueberry macaroons

Looks little but was absolutely filling!! N

Thursday, December 6

The "Friendship" Band

Note: Trying to get back to blogging slowly......

One sign that I'm getting older.... My 17 year old brother coming up to me and asking me how to make a "Friendship" Band!!!! That was like way high school time for me!!!! And he is doing it now!!! Oh dear!!!

Good side: Some things are still continuing?? Kids nowadays are still doing the "Friendship" band!!! I wonder whether it would be an "in" thing for the next generation?

Friendship band

Wednesday, November 28

My wedding!!!!!

Note: Been a while since I posted anything..... I need time and more time

Yeh October is finally over!!! And wedding is finally over!!! Got to say is nice to have my normal weekends bak without having to worry about wedding things!!! Now to worry about other things!!

Just thought I'll share some photos of the awesome day with everyone. Thanks all for coming again and making it extra special!!!!

Most importantly thanks to my lovely cousin velverse for being my bridesmaid!!!! Yes you can definitely retire as a bridesmaid now :)

Ps: More pictures can be found on my awesome photographer website here. Thanks Ben Teh photography!!!!

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Sunday, August 19

Super Moist Orange Cake

Note: 48 more days to the wedding!!!
Orange cake

When I was young, traditional orange cake usually consist of just grated orange skin and orange juice for the orange taste. Couple of years back I discovered this orange cake recipe that make full use of the whole orange (and saves the trouble of grating the orange skin and juicing an orange). I have been converted since then for a fool-proof super moist orange cake with intense flavour!!!!

Ingredients:
1 orange
Water for boiling
3 eggs
1/2 cup caster sugar
1 and 1/2 cup self raising flour
180g melted butter

The secret to this recipe is boiling the orange first. Just boil the whole orange for 30 minutes and leave to cool.

Cut the cooled orange to small chunks and blend everything (yes even the skin!!)

Mix the blended orange with butter, eggs, sugar and flour. Pour the mixture into a greased pan and bake for 40 minutes at 180*C or until cook.

It is that simple!!! See why I converted!!!


Sunday, July 8

Creme Caramel

Note: Yeh another recipe post
Creme caramel

Do you suddenly wake up one day and have this sudden craving for creme caramel? Or is it just me?? The yummy smooth custard with that heavenly burnt caramel sauce.....heaven!!!!!

Ingredients:
130g caster sugar
50ml water
330ml full cream milk (for this recipe I used soy milk)
1tsp vanilla essence
2 eggs

First make the burnt caramel by combining 100g sugar and 50ml water in pot. Put it to boil stirring constantly.. Cook until the sugar mixture turns into a medium brown color. To prevent the pot from burning at the side, I usually have a brush and water handy. Just use the brush and brush side of pot with water...this would prevent the sugar for sticking and burning the side

After sugar turns medium brown pour quickly into the mould. Chances are it would become solid but don't have to worry about that

To do the custard, combine rest of sugar, milk, egg and vanilla essence. Whisk until fine. Pour the mixture through a sieve into the mould with the sugar

Put the mould carefully on a baking tray. Pour water Into the tray (without going into the mould) until half way up the mould. Carefully place in an oven (temperature should be 90*C). Cook for 60 minutes or until set. The custard should be firm when touched.

When it is cooled down, put it into the fridge for at least 2 hours or overnight before eating.

To eat, just flip the custard from the mould onto a plate.... Make sure u get all that yummy burnt sugar sauce!!!!