~Dec 2012~

Let's see what i did in Dec 2012.

@ 25/12/2012

Had a small Christmas gathering at Venes's house with Lay Ling, Phaik Suan, Ms Yeap, Jacey Wong, Christina and Yvonne.....some couldn;t join us!

All of us enjoy it right?

Enjoy the preparation, buy present, cook......

we have...Fried Rice, Fried tom yam beehoon,. spring roll., chicken wing, cocktail sosage, nuggets,sushi, kiam kuih, curry chicken and roti jala

Chocolate fondue, orange jelly, cherry tomato with sour plum...

All of us have fun right?

Thank you Venes again gather us together.

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@23/12/2012

My little nephew Kah Heng, he is 5,

His b'day on 24/12/2012 we celebrate 1day early coz 24th everyone busy..

as he request,i bake for him a 

'Chocolate cake with a lot of cream and Strawberries'

a simple birthday for him

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Today 27/12/2012 My Dear Birthday....

I think this will be my last blog for 2012

 wishing all of you

"Happy New Year"

All the best

~2012 Merry Christmas~

Christmas come once a year!! Let's celebrate.....

Wishing my friends, readers, followers

 "Merry Christmas"...

I bake some 'Gingerbread man' cookies to my friend house..

we have a small gathering X'mas party tomorrow..

Ya,,,,is cookies with gingerbread man shape,

 kids don't like ginger

Butter Cookie
Ingredients:-
~~Butter                  200g
~~Icing sugar           50g
~~All purpose flour 150g
~~Corn flour           30g
~~Custard Powder 20g
Method:-
1. Beat butter and icing sugar till creamy.
2. Sift in flour ,corn flour and custard powder, mix well to a soft dough.
3. Roll it flat on table top using cookies cutter cut out the cookies shape, place on baking tray.
4. Bake at preheated oven at 180C for 13-15 minutes or golden brown.
5. Cool down the cookies decorate with icing .(i mix icing sugar with some water , put in piping bag)
6. After the icing hard keep it in a air tight container.

~Happy Winter Solstice Festival~ 2012 冬至

"Happy Winter Solstice" "冬至快乐“  

'Tang Yuan' is simple , most of you know to do right?

Just Glutinous Flour , water and color!

I'm sure now we seldom use coloring ,

I use red dragon fruit for red,

Carrot for orange and Pandan leaf for green.

Wishing all of you..."Have a Nice Day"

~Orange Chiffon Cake~

Yes...is Chiffon cake again!!  Beside Hokkaido chiffon cupcakes, this chiffon cake i bake none stop for the pass one week....bake for myself, mom, nephews , best friend...and mom request again, "orange flavour chiffon cake"..so i search found the recipe from (http://wendyinkk.blogspot.com/). This orange chiffon the best chiffon i bake...all of us like it very much! From the taste , the cake texture, the softness of the cake all GOOD!......so try it out!!

Recipe from "Wendy" (wendyinkk.blogspot.com)

Ingredients (A)
** 115ml  Fresh Orange Juice (i use 2 oranges)
** 4  Egg Yolks  
** 75ml   Corn oil
** 100gm Sugar (i use 80gm sugar)
** 150gm  Flour (i use Self Rising Flour omitted Baking Powder)
** 1 tsp Baking Powder
** 1 Tbsp Orange Zest ( i use 2 oranges)

Ingredients (B)
** 4 Egg Whites
** 90gm Sugar
** 1/8 tsp cream of tartar

Method:-
1. Combine egg yolks, oil, orange juice and sugar, mix well.
2. Sift flour , baking powder into (1) , mix well
3. Stir in orange zest, set aside.
4. Place egg whites into a clean bowl, beat at low speed till it froths add in   cream of tartar and continue beat at high speed till soft peak.
5. Put in sugar in 3 intervals and beat till stiff peaks.
6. Pour i 1/4 of the beaten egg whites into (3), fold the egg whites into the batter, follow by another 1/4 of egg white, and another 1/4 egg white fold it.
7. Pour the (6) batter to the remaining 1/4 egg white and fold well. PLEASE DON'T STIR, IS FOLD.
8. Pour the batter into a 22cm chiffon cake pan. Lightly shake it left and right to level the cake.
9. Bake in preheated oven 170C for 40mins (i bake at 165C for 45mins)
10. Invert pan immediately after remove from oven.Leave the cake to cool down this way.
(i leave the cake upside down for about 3 hours then remove from pan and cut with a sharp knife )

~Pandan Chiffon Cake~

Pandan chiffon cake,,,a very common cake and i'm sure a lot of you like this cake , this is the 1st time i made Pandan chiffon cake , i don't have this chiffon cake tin, i wanted to buy BUT my mom say 'i bought long time ago, let me go 'korek'((dig/ find) out for you, no need buy"....so i wait lar....finally last week she manage to 'korek' for me!! Sooooo.... i try it out..YEAH!!


Basic Pandan Chiffon Cake
(a)
5 Egg Yolk
30gm Corn Oil
30gm milk
60gm Pandan Juice
100gm Self Rising Flour (sifted)

(b)
5 egg white
70gm sugar

Simple Method
1. Combine all the ingredients (a) mix well , i use whisk slowly mix
2. Beat (b) till peak
3. Fold in 1/3 of beaten egg white mix well follow by another 1/3 of egg white and the balance till all well combine.
4. Bake at pre-heated oven 160C for 45mins
5. Take out the cake from oven ,immediately put the cake "Up side down" on a wire rack till the cake completely cool down then remove the cake from the cake tin. 

~Braised Chicken feet with Mushroom~

I loved Chicken feet since i was a child....so when i 'think of it',i will go  market buy 'some' chicken feet and braised it with mushroom. Now all the chicken feet sell in market already chopped off claw and quite clean. my version is very simple all put in pot to braised.

so what we need?

** 10 pairs of chicken feet
** 8 pcs dried mushroom, soaked (cut in half)
** 5 dried chillies
** 5 slices ginger
** 1 star anise

Seasoning
** 2 Tbsp oyster sauce
**1 tsp sesame oil
** 1 Tbsp thick soy sauce
** 2 Tbsp light soy sauce
** rock sugar

I use a pot heat sesame oil fry ginger and dried chilies then add in star anise follow by add in chicken feet and mushroom at the same time add in all the seasoning stir well then add in 2 bowls of water , bring to boil then reduce heat braised till the chicken feet are tender.Ehmmm...yummy!!