Hami Melon Wasabi Prawns

I made this hami melon wasabi prawns. It took me a while to dig out the the melon to create a "bowl".

Aquila & Keisia Wedding !!

On Saturday was my brother & Keisia's wedding !! I made chocolate passionfruit cake & strawberry hearts jelly for all the friends that are coming over to my parents house for the tea ceremony :)

Chocolate passionfruit cake ready to serve

Chocolate passionfruit cake

Close up individual cake

Strawberry hearts jelly

I ask my friend Angela to make these cookies. Its really very nice and the colour is so sweet. Thanks Angela :)

Double bells with the couple's name

Round cookies with the couple's name

Ready cookies....

Curry Prawns

I cooked curry prawns. I love the smell of the curry leaves.

Coffee Kahlua Chiffon Cake.

I made coffee kahlua chiffon cake for a lunch gathering. I got the recipe from Anuty Yochana blog. Its very soft and fluffy and the coffee smells good. Thank you Aunty Yochana for sharing with us your recipe.

Ingredients :

80 gm. cake flour

2 gm. Baking powder

a pinch of salt

70 ml. evaporated milk

2 Tbsp. Instant coffee granules

50 gm. corn oil

2 Tbsp. Kahlua liquer

75 gm. egg yolks

40 gm. sugar

200 gm. egg white

40 gm. sugar

Method:

1) Sieve cake flour and baking powder into a mixing bowl. Sprinkle a pinch of salt into the flour.

2) Warm up the evaporated milk and stir in the instant coffee granules to dissolve it. Add in Kahlua liquer and stir till well mixed.

3) Whisk egg yolks and 40 gm. sugar till pale in colour, add in cornoil and mix thoroughly.

4) Pour in the coffee mixture and stir.

5) Lastly add in the flour and stir till smooth.

6) Whisk egg white till slightly frothy, add in sugar gradually and whisk till soft peak but not watery.

7) Fold egg white mixture into the egg yolk mixture lightly.

8) Pour mixture into a 20 cm. chiffon cake tin and bake at 180C for about 45 mins. Test with a skewer and if it comes out clean, then it's cooked.

9) Turn the chiffon cake upside down to cool on a wire rack.

10) Remove cake from tin, slice and serve with some cream.

Herbal Fish Noodles

I got this recipe from Ellena blog. I cooked for my lunch. Ellena uses mee sua, i did not have, so i added yellow noodles instead. Its very nice & the herbal taste is quite strong. Tks Ellena for sharing with us your herbal Fish Noodles recipe.


Ingredients: (Serves 2)
150g of ShengYu Slices (生鱼片)
3 Bundles of Mee Suah (面线)
4 Pieces of Spare Ribs2 Big Red Dates (红枣)
2 Slices of Dried Huai Shan(淮山)
5 Slices of Yuzhu (玉竹)
3 – 4 Slices of Dang Gui(当归)
1 Tablespoon Wolfberries (枸杞子)600ml - 750ml Water
2 Soft Boiled Eggs
10g of Shredded Ginger
Chopped Coriander & Spring Onion for garnish

Method:
1. Clean and wash the spare ribs then blanched in boiling water for about 5 minutes, rinse, clean and set aside for later use.
2. Marinate the fish slices with some shredded ginger and a few drops of sesame oil and light soy sauce then set aside in the fridge.
3. Bring water to boil in a stockpot, add in spare ribs, rinse herbs and half of the wolfberries.
4. Lower the heat and let it simmer over low heat for about 20 – 30 minutes until the spare ribs are tender.
5. While boiling the soup base, pre-heat a small frying pan with about 1 tablespoon of boil, sauté the shredded ginger till fragrant and golden brown, removed and set aside for garnish.
6. Blanched the marinated fish slices in boiling water for about 1 minutes till cooked, remove and set aside.
7. Using the same saucepan, bring some fresh water to boil then cooked about 1½ bundle of the mee suah for about 30 seconds or so, stir occasionally.
8. Remove and place it in a big soup bowl top with some of the remaining wolfberries, 2 spare ribs and some blanched fish slices.
9. Scoop the hot herbal soup over it and serves with some extra garnish of shredded ginger, coriander, spring onion and soft-boiled egg.
10.If you prefer, you can drizzle a few drops of sesame oil over it for extra fragrant.

Gong Bao Chicken

I cook gong bao ji ting for dinner.

Happy Birthday Aquila

Its my brother's birthday. I made another black forest cake for him. Its becoming a tradition to have a black forest cake for him every year !!

Fig Fruit

I was so happy that i found fresh fig fruit at the market near my place. This is my mum's favorite fruit !! She was really so happy when she saw the fig fruit.

Intersection of the fig fruit

Chocolate Fudge cake

I learned how to make chocolate fudge cake.

Ready chocolate fudge cake :)

Black Pepper Salmon

My friend Lye Yoong gave me a cookbook. I try this black pepper salmon recipe. Its very delicious. Thank you Lye Yoong for giving me a cookbook !!

Opera 2

I made another round of opera cake. This time i cut up all into smaller slices & place it on individual cake board. I gave some to my friend :)

Opera

Finally i learned how to make opera cake, i have been buying opera cake cos it takes time to make & it has many layers. A few layers of joconde biscuit soaked with liqueur and coffee syrup, layered with coffee buttercream cream and ganache. Its so good !!
Finished opera cake

I cut out a small slice & put it on another small cake board & wrote opera. Its for my hubby.

White Chocolate With Raspberry Macarons

I made some white chocolate with raspberry macarons

Sambal Clams

I cook this sambal clams for dinner :)

Birthday Celebration

I made a 2kg black forest cake for a birthday celebration ! I think i have made some improvement, its much neater now, compared to the last one.

Chocolate Passionfruit Macarons

I made some chocolate & passionfruit macarons

Chocolate Cake

I made a chocolate cake.

A slice for u :)

Durian Chiffon

Made some durian chiffon.

Fu Pi Juan

I made some fu pi juan. Just mash up some prawns & add some salt & pepper to taste & a little cornstarch. Wrap it in the beancurd skin then fry it. We use black vinegar for the dipping sauce.

Bittergourd with Roasted Pork

Cook this bitter gourd with roasted pork. I used the chilli bean sauce.

Cereal Prawns

I cook cereal prawns. I love to eat the cereal with the curry leaves.

Popover

My mum & me made some popovers, its nice. When u don't enough bread, u can make & eat the popovers.


Recipe adapted from The America's Test Kitchen
Ingredients :
2 large eggs
1 cup milk
1 cup plain flour
1 tbsp unsalted butter (melted & cooled)
1/2 tsp salt
1 tbsp vegetable oil

Method :
1)Blend the eggs & milk together in a blender until smooth.
2)Add the flour, melted butter and salt and continue to blend on high speed until the batter is bubbly and smooth, about 1 min.
3)Cover the batter & let it rest for 30 mins.
4)While the batter is resting, measure 1/2 tsp oil and put into each muffin pan of popover pan. Put the tin in the oven & on the oven to 230 degrees.
5) After the batter has rested, pour it into a 4 cup liquid measuring cup or any container with a sprout, working quickly, remover the pre heated pan from the over, pour the batter & divide equally among 6 tins in the pan. Return the pan back to the oven and bake for 20 mins (do not open the oven door)
6)Lover the heat to 170 degrees & continue to bake for another 15 to 18mins until golden brown.
7)Gently flip the popovers into a wire rack & let it cool slightly before serving.

Notes : U can make the batter ahead & kept refrigerated & covered for up to 24 hours. Let the batter come to room temperature & stir thoroughly before baking as directed.

Winnie The Pooh & Tigger Cookies

I made some pooh & tigger cookies. They are really cute !! Just by looking at it makes me smile :) I got the recipe from Ellena's blog. For those who wish to try, you can try making these using normal cookie cutter even though you do not have these pooh & tigger cookies cutter. Tks Ellena for sharing the recipe.

Pooh & tigger cookies on cooling racks


Ingredients: (around 30 cookies depending on the size)
125g Butter, softened at room temperature
1/4 Cup Icing Sugar
Vanilla Essence
1 Egg, at room temperature
1 1/4 Cups Top Flour
1/4 Cup Cornflour

Methods:
1. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
2. Add egg, beat until well combined.
3. Sift flour and cornflour over butter mixture.
4. Mix well and divide the dough into half, press each half into a disc then wrap in cling wrap and refrigerate for about 20 minutes.
5. Preheat the oven to 160 degree and line 2 baking trays with baking paper.
6. Roll each disc out between 2 sheets of baking paper to about 3mm thick.
7. Using cookie cutter, cut out the desire shapes and place onto the trays.
8. Roll leftover dough together and repeat, baked the cookies for 15 - 20 minutes until light golden.
9. Stand on trays for about 5 minutes then transfer to a wire rack to cool.

Notes: Dip cookie cutters into flour in between cutting each cookie to prevent dough from sticking.

Ispahan

I made Ispahan. I got to cross my fingers when i was making, Thankfully this round its got the feet. I used rose butter cream, lychee pieces & raspberry.

Steam Fish With Dou Su

I steam a fish with dou su.