Lemon Cheese coated with Lemon Cream

Citrus cake is always good. I need to finish the remaining 100g cream cheese in my fridge, so I baked a light lemon cheese cake with Lemon Cream. The lemon cream is really an icing on the cake. The cream is so smooth and lemony. Ha I need to check with my lemon cream sifu why my cream doesnt hold on its own even after fridge (i.e. not firm). I can't pipe into shapes, it wont hold, It will dissolve like a cream pool. That's why you see my cake can be coated so smooth like a carpet! ha ha ha

Recipe:

Cake ( adopted from perfect macha cheese cake, i halved them)

70g sugar
3 eggs (separated)
1/4 cream of tartar
30g butter
100g cheese - 120g
50ml milk
2 T lemon zest
30g cake flour
10g corn flour


1. preheat oven to 160C.
2. Put butter+cheese+milk in a bowl, using double boiler method, keep whisking until melted (creamy) and incorporated.
3. Mix in lemon zest, egg yolks and flour. stir well.
4. On a separate bowl, beat the eggwhites with cream of tartar until foamy, mix in sugar into 2 stages and continue to beat until soft peak.
5. Fold in the eggyolk batter into the eggwhite , and fold gently until fully mixed.
6. Bake at 160C for 50 ~ 55 mins bain marie


Lemon Cream : Recipe click here.

The lemon curd after cooked.

The lemon curd after whipped.

slurp~

Bintulu Korean Restaurant, Lintas

me & Aunt went to 'explore' this new Korean Restaurant at Lintas. ( Above of the Corner Sang Yuk mien, opposite Salim). Oh well, this place has 2 dining areas, one with round tables on flat floor another is like this, with "underground" design, where more space for you can swing your legs! ha ha , nah, these seating section is mainly for Bulgogi .

we were served with some banchan (side dishes) - Kimchi, Kongjaban (Korean sweet beans) and another err... I dunno, some parboiled fern vege with sauce. all very nice.

Dolsot Bibimbap - we are so kampung , we requested them to make bull eye egg than served with raw one! this bibimbap is really good especially go with the chillie paste. the Chillie paste is very 'heong' (fragnant). This mixed rice is much better than Hi-Seoul in Likas.



I forgot the name, I think is Spicy Seafood Steamboat. Veeeeeeeery yummy! You can really taste the 'sweetness' of the soup despite the spicyness that really keeps my nose running the whole dinner ! lols, tissues are all around the table.

I will definitely come back for this restaurant. I think this is better than Hi-Seoul in Likas. And thanks to my Aunt's wallet ;p

Weekend Photos

moreen & I

I didn't do any baking during the weekend. Instead I attended Cilla's wedding. my Darling cillA!! Darling Cilla married to a French, a very nice gentleman I ever seen ;)

I like this sweetie a lot ! look at her, ha ha ha , she will do that to her mouth when she's about to cry! ha ha

July Birthday Bash~

I am the 'cake' coordinator for office monthly birthday partie.
This month, due to 5 persons in a month, I order a "calender" cake from my baker for them, all-in-1~ ha ha. They seem to like this idea!

Walnut Chiffon Cake with Cream Cheese Frosting

Today I make another chiffon cake aaagain. A Chiffon cake again. So addicited to chiffon cake, because it is so easy, just measure , whip up everything, pour into pan and bake. However, I m quite 'bored' with posting chiffon cake in here. I dress up this little CC with cream cheese frosting and crushed walnuts.

I m quite happy with the texture of this walnut cake. I like to 'tear off' the cake to see its texture than slicing it ! hahahah, eeee.... I m back to my 'witch' world ? Rip off the skin & chop the toenails. anyone remember ? ;p

This is indeed a 'fluffly' , 'cottony' Chiffon.

Credits to http://gracekitchencorner.blogspot.com/2009/03/troubleshooting-on-chiffon.html

I change the measurement a bit.

Ingredients

110g egg whites

1t cream of tartar

40g caster sugar

50g egg yolks

36g water

36g vegetable oil

55g cake flour

5g corn flour

100g walnut (Crushed it)

50g dried fruits

Frosting (sufficient for 17cm chiffon)

100g butter

150g cream cheese

1 T lemon juice

3T powdered sugar

Cake Method:

1. Preheat oven to 160C.

2. Cream eggyolk+sugar until fluffy pale. Add in water, oil, continue beat, add in flour & corn flour. mix well, put aside.

3. Beat the eggwhites with cream of tartar until foamy. Add in Sugar bit by bit. Whip until soft peak.

4. Put in eggyolk batter into eggwhite batter, and fold in gently, until fully incorporated.

5. Pour into the ungreased chiffon tin, and bake for 35 - 40 minutes. ( I baked at 35 mins). Everyone's oven varies here.

6. Turn the cake upside down, and let cool ( at least 1 hour)

Frosting Method:

1. Let the butter & cream cheese in room temperature.

2. Put them into a bowl and use machine to beat until fluffy.

3. Add in lemon juice + sugar, and mixture again. put back to fridge to cool a bit b4 cream the cake.

Green Tea Red Bean Cake

This cake marks the history in my baking life! why ? ( I tell u later *)

I was quite obssessed with red beans , red bean bun, red bean soup, red bean pastry, ( I have a new - red bean tart, make soon) , and of cuz green tea with red bean cake.
I had an intention to pass this tin of red bean to my baker and make me a cake! just in case If anytime my sponge cake fails, I will not waste this red bean already, well anyway, I still need to try.

Again, I do not have any " cake decorating stand / revolving stand" in my house, do not bother to buy one either, too expensive as I only used it 1-2 times in a year. But today I need to use one! to help me out in creaming the cake. I think this is the only 'way' i can replace my cake revolving stand. Seng Seng's bicycle wheel! *


Hey, it works really! It turn around like the normal stand! I found it quite amused when I cream my cake on top of the wheel. and Now, even u have a real 'revolving stand', to help to spread the cream smoothly on a cake, need a lot of practice, and also again! I dont have the palette knife, aiks, whatever, i m not doing this for all times, just again 1-2 times in a year! I also realise, if you cannot make nice cream on the edge,or turn out unpresentable, argh, just finish off with lots of spinkles to cover up! ha haha



yum yum yum !



The green tea sponge cake turn out soft & fluffy. I m quite satisfy , as I did not scrimp on the red bean! lols!!!!

Ingredients ( 6" round cake)
cake flour 40g
green tea powder 5g
baking powder 1 t
corn flour 10g
olive oil 30g
milk 30g
egg yolk 50g
egg white 100g
cream of tartar 1 t
sugar 40g

[fillings]
some sweetenen cooked red bean
150g - 200g dairy cream
1 T powdered sugar
***** ( i cant figure out what is missing here)

[note: I m still not happy with the cream! I still think besides adding in sugar, there must be something to add in to make the cream tastier......like my baker's! ha ha, guess I need to continue pay more tuition fees here to break the code lols!!!!! G must be wanting to kill me ]

( Preheat oven at 180C)
1. Whisk the eggyolk with oil,milk and mix in flour, set aside.
2. Beat the eggwhite with cream of tartar until floamy, add in sugar , beat until soft peak.
3. Fold in step 1 into step 2 until incorporate.
4. bake at 180C for 20 mins

5. After baked, unmold the cake and over turn until completedly cool.
6. Carefully slice the cake.
7. Pour the dairy-cream in a bowl and fridge it at least 20 mins before whipped up.
8. After whipping the cream, spread on the cake, drop some red beans, cover with another layer of cream, and cover with the cake, repeat the same.
9. Fridge the cake for 1 hour.

Quicky

sometimes I just need something quick and tasty~ How I wish all cakes all pastry all in a box, just 1 mix, poof! everything nicely presented on a plate. ok, my castle on the cloud has gone!

I wasnt that fancy about korean instant noodle before, not until this korean movie ( korean version of F4), this is really a powefuly dreamy drama! everything is so perfect! ha ha, even the instant noodle they were eating - are so yummy! There you go, I bought my noodle in a cup of the above same brand one day, and eat in the office! so perfect! and the soup so yummy ! and I went back to the korean store at Asia City, bought the same brand, but in package form. Slightly spicy but still yum! I still think the noodle in a cup one nicer!

Korean instant noodle. hot hot !

Mango Mille Crepe

A Mille Crepe, A Thousand Thanks to dad for being so kind, so much considerations given, so everything to us~ ! Here's a mini 8 layer crepe ! ha ha, as opposed to a thousand layer ! mille means 'thousand' in french.


mum bought some apple mango from gaya street. 6 of them cost about RM 5. Being a bit 'high-spirit' today, I made some crepe, by sort of "play cheat" here. make 1 large sheet, cut into few pieces with cookie cutter, then spread with cream and mango, frozen it. Drizzle with some chocolate sauce & walnut. The crepe skin quite thick here, need more practice.

Crepe Ingredients
1/2 cup flour
1 egg
1/2 cup milk + 2 T milk
pinch of salt
1 T butter

Fillings
whipped cream
fresh mango

1. mix all the crepe ingredients together, make sure no lumps in the batter. I sieve the batter after mix.
2. heat up a pan, drop some butter / oil, pour the batter, make the crepe as thin as possible. ( really, need lots of practice + patience)
3. stack up the crepe, let cool.
4. Spread the crepe with some cream in middle, some mango on top, and repeat the same.
( I slice the mango with peeler, which helps a lot!)
5. make some chocolate sauce. I melt 2 T of chocolate chips in microwave, then mix 3-5 T of cream to dilute it, adjust it to your likings.

Chicken Cabbage Dumpling, AKA Chinese Ravioli

I made some very basic & easy dumplings for next week breakfast.

Did you realise most "wo-tiah" or "sui-jiao" ( pan fried or boiled) dumplings in KK are filled with dark colour meat, which is quite flavourful, with lots of minced onion and Tung coi especially for Shan Tung style dumpling! Of cuz I like them, I m not complaining.
However When I had my dumplings in Brisbane, they were filled with cabbages! and were not bathed in "dark soya", but well-seasoned. My fren's aunty also made dumpling with lots of cabbages!
Well, I think when we eat dumpling, it should balance with lots of vege (fiber)considering pounds of meat and carbohydrate counts here ( the skin) !

Ingredients (makes 50)
120 g Cabbage
250g Chicken fillet (minced)
20g ginger ( minced)
1 bunch of green shallot

(I used soup tablespoon to measure)
1 T sesame oil
3T cooking oil
1 T light soya
1 T oyster sauce


1. cut the cabbage and green shallot into tiny pieces
2. minced the meat with cleaver ( not too fine) dont use blender, it gives different texture. Use cleaver to chop on board! haha
3. Mix everything in a big bowl, marinate for 30 minutes in fridge.
4. put 1 teaspoon of meat in the center of the dumpling skin ( I bought my skin from Recipe House, Damai) , wet the half edge of the skin with water, and close it firmly. Frozen them!

Mixture of vege, meat and seasonings.

I like the bites of ginger, so I slice it thinly, julienne it, and dice it !

Simply boil it with pot of hot water, until all dumpling floating on top. That's the sign of cooked. I like how the 'crunchiness' of the cabbage when I eat it.

Cheese Chiffon Cake ( CCC )

I google quite a lot on Cheese Chiffon cake recipe ! non of them to my liking! Instead, I created my own cheese chiffon cake recipe! I modify from a Pandan chiffon cake tat I printed yesterday, it turned out fluffy , cottony , not dried. I wanted to pipe some lemon cream on top for decorations, again, no lemon, and I m so lazy go out to buy one!

Ingredients

3 egg yolks

30g castor sugar

75g cake flour

1 tbsp olive oil

2 tbsp lemon juice ( add some zest if u like)

120ml milk

120g cheddar cheese

3 egg white

30g castor sugar

1/2 tsp cream of tartar

Method

1. Prehead oven to 160C

2. Cut Cheddar cheese into cubes. Heat up the milk in a pan on slow fire. melt the cheese in the milk, keep stirring. Make sure dont cook on high fire, otherwise, cheese will cuddle up. Off fire and set aside to cool.

3. Cream the egg yolks with sugar until creamy pale. Then add in olive oil, milk, lemon juice. Mixed well and fold in the flour, set aside. ( I used hand-held mixer to beat)

4. Beat the eggwhites with cream of tartar until foamy, then add in sugar bit by bit until stiff.

5. FOR ME, I pour the eggyolk batter into the eggwhite in 1 go, and fold until incorporate.

6. Pour into a 18cm chiffon tin. Bake at 160C for 33 - 35 mins. ( everyone's oven varies here, mine is on the Hot side. so I turned to 160C. If built in oven, i guess 180?)

Cheddar cheese ..

Milk after cooked with cheddar cheese. I used a whisk to keep stirring until smooth after cooked.

egg white

Egg yolk batter into egg white

After pour into cake tin, hold the tube and side together, bang the pan on a table several times to release air bubbles in the batter. This will help to make a smooth surface, rather than use a spatula to spread smoothly.

Bob the builder

BoB The Builder , Can We Fix it ? Yes We Can !~ ( I suppose that should be sing by my baker! lols)

Pretty aye ? The so great about "D" is, D can change the Bob standing position to right with his imagination ! ( Original drawing for BoB The Builder is standing on the left hand side of the truck, named Scoop)

The room was full of "oohs & aahs" when I opened the cake box ! Especially Seng seng boy! He screams !! He is so happy & excited with the cake drawings!

He said we are noisy when we sang birthday song for him ! notty!

Happy Birthday Seng Seng Boy ! He is 5 this year.

This is my dearest notty seng seng boy ! he is really "cute" with his words, sometimes.

You will be surprised why I'm the one helping him cutting cake!both parents are busy with 'snap snap snap"

I'm trying not to spoilt the precious Bob-The-Builder drawing, by cutting here and there to avoid ! ha ha

This little boy, after the first cut with the plastic knife, he actually "clean the knife with his tongue"!! he is licking clean the knife"! eyewww!!!! the crowd requested to wash the knife before the 2nd cut ! ha ha ha ! he likes the cream so much! until without our attention, he stole '3-mini-balls' ( pearl piped cream) on the cake! quickly pop into his mouth! he really really love the cream.

" 3-mini-balls" stolen by seng seng boy

My dad keep telling me this is ice-cream cake! and the whole crowd tot this is ice=cream cake! This was normal sponge cake sandwiched with mango & blueberry and dairy cream! It was the cream that tasted so much like ice-cream when it's still cold.

A rare concoction ! mango + blueberry. sounds odd, but it is really nice ! yum yum

my baker --> www.ganache-ganache.blogspot.com

Seng Seng mom told me this is the prettiest cake ever since his 1st birthday!

Tell me how you tackle such situationssss

I need to get something out from my chest!

I feel really bad to put on blog, but seriously, i need consultations from everyone, gimme some advises on how to handle such situationsss . ( note: i put many sssss is because this is not the first time )

I have a grandma, a weirdo tat , make it this way, ungrateful creature at all !
I give a good example here: -
Last saturday, I organised a small dinner at Winner Hotel ( a restaurant in town tat you really need advance booking, otherwise, u do not have any seats at all, in order words, u can tell how famous it is.)
I have planned for this early dinner celebration ( due to next sat my cousin birthday, and i dont want to eat on actual day as lots of restaurant will be very pack) for Father's day. so I have booked the table and even pre-ordered the dishes. I put 5 persons for 6 dishes.

On Saturday morning, while we were having dim sum breakfast, I was suggesting to Dad, why not we invite Grandma too ? Dad happily said ok. But sis & mum not like it ( note: I get Grandma to join us, because I tot of this is a family gathering event, let her eat good food, enjoy a bit), eventhough I myself also not like Grandma, but, as a respect, I have to.

We order Yam pork (Kou-rou), fish maw soup, fried kai lan, steamed white pomfret Teochew style , fried prawns and crispy chicken. Overall the bill is at RM 130 ++ only.

This afternoon, I received a huge complaints from mum & sis tat, grandma 'bad-mouth' about us, the 4 of us, me, 2 sis, and mother, except father! ( grandma is the person tat only love her own sons, so she hardly complaint about her own sons, means my father)

1. She said we brought her to the lousiest restaurant !
2. she said we ordered the most yuckiest food at all!
3. she said we wasted money!
4. lastly, mum warn me not to invite grandma anymore! ( what a negative support here)

( I almost cried out when I hear the comment 1 & 2. because, the food are considered medium ranking food u see, as compared to we everyweekend brought her to eat at those cheap kopitiam..) She complained the soup is lousy! ( excuse me U grandma! the fish maw soup is Good!) and U make me feel embarassed when you dip my pomfret into tomato ketchup and eat!!!! are you telling the Chef in Winner hotel tat the food is tasteless?

She commented the yuckiest food, probably non of the dish she likes, because she only eat Sweet & sour food, which I hightly object to it! I feel really really hurt ! really really not nice!

THe most hurt here is, she even said to us during the dinner " The dish okay ah, not bad, somemore only 130++ )...now she said different things to other people !

Is this the beginning of the road I should learn how to go along ? Now I am thinking, what if one day my future Mother in Law is like that ?

Soft Butter cake

* mini birthday cake *

Fluffy Cloud, Warming Breeze ...
Lately I have googled a number of butter cakes recipe. everyone describes their cake as " The best, The only " recipe they had. so many " the The the" , which one is the real good butter cake ?
I realise western cakes are more dense, less-fluffy, and rich. Asian ( not all, but mostly) prefer soft, fluffy( but not airy) , bit spongy will do.

I took a reicpe from Loving Baking 's yummy butter cake. I changed 70% of the recipe, it turned out really good. Here's my own version of "soft" butter cake.
Ingredients
125g salted butter
30g sugar ( use fine sugar)
1/2 tsp Vanilla essence ( I omitted this, I explain why**)
45g Egg yolk (estimated 3 yolks)
1 Tbps milk
80g Cake flour
1/2 teaspoon baking powder
80g eggwhite
1 T cream of tartar
30g Sugar ( use fine sugar)

** I omitted vanilla essence in this butter cake. I always find the aroma of the vanilla essence is too overpowering ! I can't smell my "butter" even if I only drop 1/4 teasppoon of vanilla. Sometimes I find vanilla essence a bit like cough syrup! anyway, that is my personal opinion only. And this cake has a nice buttery smell without vanilla essence added.
Method
1. Preheat oven to 170C. Grease 6" round cake tin , put aside.
2. Beat butter, sugar until light and creamy. Add in the yolk one at one time and continue beat until creamy, add in 1 T milk.
3. Fold in sieved cake flour and baking powder into the step 2.
4. Whisk egg white with cream of tartar, then add in sugar. Whisk until Soft peaks.
5. For me, I pour the creamed butter mixture Into the eggwhite in one go, and fold until fully incorporated.
6. Bake the cake for 38 minutres at 170C. ( I think everyone's oven temperature varies here, so always check with skewer or toothpick comes clean, then considered cooked)
7. Remove the cake from tin and let cool.


Ha ha , my top part slight burnt, sigh, what an oven! However, the texture of the cake is soft, slighty spongy eggy feel, and moist, when I say moist, it means it does not climb on ur throat where you need water to flush down!

my sis last minute require a cake for friends, she wanted me to make a card like this , but I told her due to time constraint, this mini buttercake will do ; )

Sandakan Trip

We drove to Sandakan during the weekend for a 3Days 2Nights trip. I had some shopping spree in Sandakan ! I bought my tuna tin ayam brand ! which is really cheap! I bought 10 tins. I mean 3.90 as compared to 4.50 / 4.70 in KK, even just a few cents difference, well, at least I'm happy that my tuna are cheaper ! I bought some cheap nice imported Tops! I feel like I m staying at Brunei, but gooing down to Miri for weekend shopping.

After coming back from Sandakan, I decide to carry lots of celery and carrot stickss in my pocket anytime to remind me of 'detoxification' . A Strong word to remind myself that I had too much of prawns and pork during these short trip. my body is full of acidy now!

Here are some very distinctively good dishes I must bring to your attention, ur stomach's attention what I mean ;p

"Kam-Heong" fried prawn. Deep fried prawn with curry leave and cut cillies & Garlic. Very Good! The prawns are so fresh and big , and it is so crispy !

Dark soya Squid! Heavy Wok Breath and is tender to chew ! The sauce is the key taste here.

and the above 2 dishes u can eat at Jalan Sim Sim, The 8th Bridge. The good about this place is, U can pick your own fresh-catch seafood, and tell the chef how u want to be cooked. That's what we did.

Look at this pic. The left side where a lady with an apron, is an area of selling fresh-catch seafood ! so they are just next to each other. pick ur order, and find ur seat , ready to be served.


This is braised pork rib. In cantonese, is called " Qing-Haul" kuat. Very special name, very special meat to eat. ha ha ha

Deep Fried Prawn with Egg Yolk + Curry leave. Very Very Very nice.

These 2 dishes are from a shop named " Ga-Fan" restaurant, near IJM area.

I eat a lot, but I didnt take much photos, considering most pic are taken at nite, or during day time, relatives eating with us, u feel awkward when taking picture. Like the pork picture that I took, a guy which sitting at few tables away, immediately came and ask why taking photo? what is so special about the dish? U get what I mean???????????????????? I feel like telling him off don't be so Kampung !!!

Scones O-SCUN - Version III

These are beautiful scones my aunt gave it to me . I shall eat it as snack for tomolo's journey! Oh, I'm away to Sandakan for the weekend ! Purpose: Pigging around
I realise these scone are quite 'flavourful', tasty, and moist. I can eat it on its own.


SO nice, until i get my aunt to gimme the recipe. Here it goes.

Fruit SconesIngredients
500g self-raising flour
125g slightly salted butter
125g caster sugar (reduced from here)
250ml milk
150g sultanas (or raisins)
12g baking powder
Large pinch salt

Method
Sieve the flour, baking powder and salt into a bowl.
Rub in the butter until very fine crumbs.
Make a well in the centre of the mixture.
Dissolve the sugar in the mile and add to the mixture.
Mix the flour with the milky sugar.
Add the sultanas and ensure the ingredients are thoroughly mixed.
Place dough on a floured board.
Make a round roughly ¾ in / 2cm thick.
Using a scone cutter (about 2in / 5 cm) cut into rounds and place on a lightly greased baking sheet.
Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough.
Brush the tops of the scones with a little milk.
Bake for 12-15 minutes in pre-heated oven (220C/425F) until well risen and golden.Cool on a wire rack and serve with butter (and jam and cream if you wish)

link: http://www.scotlands-enchanting-kingdom.com/best-scone-recipes.html



Please also see..

Scones O-Scun - Version II

Scones O-Scun - Version I

Garden Wedding

Ha ! This humble little card explains all. "Garden Wedding" held at STAR. I made this card out of creamy's request! ;p This is an easy card. Buy ribbon, plastic diamond, beads, and ready-made roses, and glue everything on it.

Today is a memorable double celebrations for Jacky & Steph. Registration day + steph's birthday! I started to get worried when KK was raining since Monday, Tuesday, Wednesday! and Luckily not today! Today 's weather was excellent! so hot until I'm telling creamy, next time my wedding will be in "bikini" theme!


The only thing is, I feel so 'sakit hati' when I see how the waitress slice and cut the cake !They cut this lovely cake like chopping frozen meat! like I can cut it anyway I like. I really feel like going up and cut it myself ! I received lots of positive comments on the cake, they liked it, except, one telling me the cake is sweet! I think she meant the 'mango' is sweet! hahahaha, I considered tat was a good ones! I told baker to make the fruit as sweet as possible (by wrapping lots of newspaper to make the fruits really ripe)!

Ha I love the background of these photos, very green! and jackie shirt is very prettie! I'm looking forward to their wedding reception at Banker's Club Penthouse, KL in Nov !! Right Karen????

Choi Sum with Shallot meat sauce

Here's a plate of vege that we quite like to eat. All you need is some sliced shallot and meat ( I used chicken breast).

Ingredients ( for 2 -3 persons)
1 bunch of Choi sum (mustard green)
1-2 shallot (sliced)
500g ~ 800g chicken meat / pork
2 T oyster sauce for marinate


sauce
1 T oyster sauce
1/2 t dark soya
1 t sugar
1 cup water

1 T corn flour
2T water

a. Clean the vege and cut into small sizes.

b. Mince the meat and marinate with 2 T oyster sauce for half an hour. Mix all the sauce and put aside. Mix the cornflour + water and put aside.

c. Heat up pot of water, drop 1 T of oil , few cloves of garlic and sprinkle some salt ( not necessary). Blanch the vege until cooked, but not too soft. * Add in garlic will somehow keep away the green smell.* U can drop in some slice ginger too, but I dont like the smell. Take out the vege and drain the excess water off.

d. In a pan, heat up 1 T of oil, fry the shallot until soften, put the meat and stir fry a bit. Add in the sauce and simmer a bit until the water almost dried up. Now thicken the sauce with cornflour water.

Green Tea Cheesecake

This is a very easy-cheesy recipe whenever I 'm craving for cheesecake.

I wanted to bake a mocha chiffon , but what about greentea cheesecake? both my sis immediately gave me a Big Smile with Teeth over the mouth. ( this is how my boss called it "Crocodile smile")

Ha they liked this recipe a lot. Same goes to me. This is the 3rd time I baked the same recipe .

This time I increased the creamcheese to 280g ( original used 250g) . nice nice !

Original recipe : Perfect Macha Cheesecake

Sprinkle with black sesame & macha powder.

It is cotton soft. Now I am wonder, if it is nice if I eat it with red bean !

4 Seasons 1 Cake - Happy Mother's Day

miniature 4 seasons

You have your own personal hairdresser, I have my very precious personal baker !
This time, I wanted a personalized cake. I found a miniature cake ! haha, so cute when u see it's actually turned into a Real cake for my mom.

Thanks to L & D. I like how D pipe the cream! ( In fact initially I didn't know how to tell L to follow exact how the miniature being piped, so thinking a pearl piping will be fine) To my surprise! D knows their customer well ;D!

It has Banana + Mango + Strawberry + Kiwi on Top and sandwiched with Mango + Strawberry . ( my baker's concoction! ) ha ha and pure dairy cream.

One day, I will bring mom to ready some Banana at home as snack in flight , then travel to Hong Kong eat cold Mango sago dessert ! .... visit Strawberry farm in USA and lastly to enjoy Kiwi sorbet in New Zealand ! Happy Mother's Day !

Verdict : Mum tells one of my fussiest sis that, Hey I m sure you like the cake, the cream tastes like Ice-cream ! and mum actually finish up all the cream ! ( mum is the type tat normally dont take any dairy products at all!) and, what's more, mum says the cake very 'heong' and 'hou sek' ;D

To see my 2008's Mother's Day Celebration ..

Random: Office Birthday Bash

Spider racks go away !
I need more day offs, I need holidays !
Here's my monthly office birthday mini celebration. We normally will chip in some money, buy a cake, some coke if we have budget, and sing a song !


Ganache Chocolate cake with anti moist cocoa powder on top ! ;D
yum yum yum
Baker : www.ganache-ganache.blogspot.com

Stone Grill @ Mosaic , Hyatt

These are overdue photos which taken a week ago, during creamy's celebration.
I am very exhausted for the pass few days, I don't feel to go into my kitchen at all ! everyday when I'm home, bathroom + bedroom are my favourite place ! ahead to have quick shower + sleep! so tired until i can sleep from 7 pm !!! until the next morning.

Here's a nice treat by creamy's ma ma & pa pa ( TQ TQ TQ) at Mosaic, we had rosemary grill chicken & stone grill salmon. Look at the Greens on the above ! Love it ! good balsamic sauce + fresh crisp green! Both Red pepper & Alfalfa are very sweet.

Sundried tomato bread I guess? I dunno, I didnt eat this, Uncle Alfred just love it soo much ! I'm sure it tastes so good until he will say , I havent had bread in ages !

We called it " Toyota" hash brown. ! Nice, crispy ! ( dont tell me Hyatt using RM 2 recycle oil here)

Rosemary grill chicken chop. The chicken!! where is the feedback form here?! I need to lodge a huge complain about the chicken! If you're hotelier from Hyatt, write me!

Ha, it's given a stone board & a cute apron !

you grill your own food, serve it with sauces . The fish taste fresh & hot ! not bad, can have second try on other meat ....

Nice Talk

Ha, Thanks to T, for inviting us to such a very meaningful event ! We had discussion on Healthy Meal budget, and some cooking tips! The skyline ladies are very friendly & "warm" .

I m quite shocked with the Recycle oil at RM 2 sold to many restaurants (mamak store i m not surprised, but Restaurant?) ( and when U hint on tat restaurant where u had ur taro, I think I m able to guess out which one) and cook for the customers! Is not surprise if You're telling me restaurants using cheap oil / reuse the oil again and again, but recyle oil from fast food outlet ? I feel eeyew! to that extend I did not follow my parents eat out during sunday for that week!!( Effective huH! ha ha) I rather cook maggie at home.

We learned tips on cooking men tiao demo by Terri. err, I dont have to share the jokes here right? do I ? is about the burner..? ( Shhhss!)

I enjoyed listening to Terri as when she mentioned food like Cai Fan, I feel like I m a well-prepared student in the class! bcuz I cooked that recipe before! and I like it ! and When we were given Butter cake & Pandan chiffon cake for tea break, I m even thrill!! bcuz I baked that before too ! and Men tiao ! Was one of the food that I wanted to cook for long, but always can't get a better idea on how to "cut the noddle"... but now, seeing live-demo, I should be able to catch some tips.

and ! for those who r on budget or dont even own a egg-beater machine, see this! beat the egg whites just using Whisks ! it gives almost the same results = stiff ! To test the stiffness... Lift up your bowl! like how Terri did, it wont fall though~

Happy Birthday To Creamy

2009

2007

First of all, Happy Birthday to my Big Creamy ! she is... panda lah in short;p I cannot resists from not posting our picture 2 years ago. Panda used to have curly bomb hair! While I m with my long hair. Time flies so fast!! and when I look at our Rumba picture taken in 2008! I was like, isnt it that picture we just took 2 weeks ago only ? argh!

2008

Last year we pig-out at Rumba, Le Meridien

for creamy birthday celebration. This year! we went to Man Tian Xia at Api-Api Centre ( located at the back of MAA building) .


We had mixed roast , vege & pork with salted fish.

The place is very clean & I guess the price is quite reasonable too.

We still need to find place to kill our sweet tooth! We met up with creamy's parents at Mosaic. ( ah! another post on Mosaic newly launched stone grill menu)


Left: Ice-Latte Roma Right: Ice cream tower!

I had this, thinking of kill 2 birds with 1 stone! I can have my coffee+ ice cream at the same time! very nice ice latte with vanilla ice cream

Creamy's fav mango ice cream with mint choco chips! *nice*


I had an order from baker , mango cake ! special request on top filled with mango cubes in heart shape.


Then I made a card for creamy panda!

Kiasu leh!

Random Cakes photo

I didn't do much baking/ cooking lately. To avoid seeing chicken-feet (previous post) showing up on the 1st paragraph ;p I almost forgot I kept these photo with me long ago!

There are cakes from sweet daily again. ha ha. I still like their cakes! Being "good-looking" cakes and I feel so happy whenever it's on my plate! I like to see all kind of beautiful things, dont you ?

This Sweet-potato mousse cake is something light, with a mixture of grated sweet potato in the cream.

Chocolate layer! I like the topping! needless to say, a very rich choco.

Chicken Feet Mushroom

* Skin Shrivel after soaked in water for 1 hour*

Between Chicken Feet ... & Durian , Of cuz I prefer durian. I have an eerie feel when I see chicken feet, but my parents, my friends, love them!

K ! this is your favourite food aye? but nightmare to R! ha ha ha poor R ~!

mum say this is a humble "kampung" dish. This is so easy to cook but lots of tedious work.

a. Clean the chicken feet.Rip off the skin & chop the toenails.

b. Marinate the feet with 2 T of dark soya for half an hour at least.

c. Heat up the wok, make sure the oil is enough to cover the feet. Deep Fried them until brown. Take out the feet, and drain the oil off.

d.Soak the fried chicken feet with lots of water for at least 1 hour, until the skin fattened/shrivel. Tips: If u want the skin more shrivel/fatten, u should deep fried the feet until dark brown or dried up or fried longer. Note: The fried feet will get discolour after few soaked of water.

* Soak with water after fried *

d. Heat up the wok, put 2T of oil, put few slice of ginger, garlic & 2 anise & 1T sugar to fry until fragrant. Put the mushroom and fry. Lastly drop the chicken feet. Cover them with 500ml of water or until almost cover the feet. Season with 2T of dark soya & 4-3T of light soya ( or to ur liking).

e. Simmer for 45 minutes or until the chicken feet soften. This is important, as, mum says cook chicken feet is mainly to eat the skin only! h aha

f. Serve with carrots & green onion.

Ingredients

10 chicken feets

10 mushroom (soaked)

1 small ginger

5 garlic

2 anise

dark soya & light soya

cooking oil