tag:blogger.com,1999:blog-31291226269216879392024-03-18T11:03:33.596+08:00Petite Nyonya's Kitchen...for all seasonspetite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-3129122626921687939.post-78137608909049304682013-07-26T23:18:00.002+08:002017-10-14T21:07:20.756+08:00Parmesan Honey Lager Burger<div style="text-align: justify;">
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Time (and a good juicy plump burger) waits for no man. Nor a woman. Nor anyone. In between. Just this evening at work, a colleague of mine who suddenly realised that it was almost 6pm on a Friday evening remarked that before we all know it, life will pass us by without us really living it. He lamented where did the days go and since when did we the week come to Friday. Days, weeks and months sure seem to speed through so much more quicker in this era. Especially so when we get all too consumed with work. During my childhood, days seem to linger on and on and on and dreadful, sleepy-eyed school hours just don't seem to have an ending to it. As kids, most of us can't wait to grow up, as we spent countless time imagining what we would become as adults - teacher, nurse, doctor. One of those traditional roles. Part of that eagerness to grow up was so that we could finally leave school, grumpy teachers and exams! But school years seem to pass by so slowly back then. As we hit adulthood, that's when the years start to swoosh by more quickly. To be more precise, it starts right after you hit the big three 0!! And then, it accelerates further the moment the 0 hits 5. Life is mean. But I think globalisation has redefined the way we relate to the whole concept of time. I mean, time really didn't change, did it. There are still 60 seconds in a minute as there were 50 years ago. But, our spatial sense of time has changed. Technological advances like the internet and social media have made life more busier than ever, and time passing by faster than ever, ever before, or so it feels like it. I don't think we can ever go back to pre-internet days. How can we ever get used to that all over again? We can only go forward from here on. So, I do wonder how that spatial sense of time will be like say, 20 or 30 years from now, with the younger generation and with newer technological innovations. And speaking of time, I didn't realise just how long I've left this blog unposted. Didn't feel that long at all but it has been almost nine months since my last post. Now, where the heck did all the time go to?! I haven't got a clue!<br />
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<b>Parmesan Honey Lager Burger </b><i>(adapted from 'Gourmet Burgers' - no author's name)</i><br />
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1 1/2 pounds ground beef/lamb/pork (or mixed)<br />
3/4 cup lager/beer, stirred with 1 tbsp honey<br />
1/3 cup grated Parmesan cheese<br />
1 tbsp Worcesterhire sauce<br />
1/4 tsp black pepper<br />
3 tbsps mayonnaise<br />
3 tbsps ketchup<br />
1/2 tsp yellow mustard<br />
lettuce, cucumber slices, tomato slices, onion slices, gherkins, sliced cheddar cheese<br />
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<li style="text-align: justify;">Combine ground meat, 1/4 cup lager, Parmesan, Worcestershire sauce and pepper in a large bowl. Mix lightly. Shape into 4 or 5 patties.</li>
<li style="text-align: justify;">Combine 1 tbsp lager, mayonnaise, ketchup and mustard in a small bowl; set aside.</li>
<li style="text-align: justify;">Grill patties over medium high heat, a few minutes on each side. Turn and brush with some of the remaining lager. Repeat turning and brushing over grill and cook to desired doneness. </li>
<li style="text-align: justify;">Place a slice of cheddar cheese on top a pattie and grill an extra 30 seconds until the cheese melts a little.</li>
<li style="text-align: justify;">Assemble the burger with the pattie, lettuce, tomato, onion, gherkin etc (whatever you like) and topped with the sauce (no. 2). Add other sauces like BBQ, sweet onion etc if you like.</li>
<li style="text-align: justify;">Bite in & enjoy!! </li>
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Happy grillin'!<br />
<br />petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com22tag:blogger.com,1999:blog-3129122626921687939.post-80786221302075626522012-11-09T22:16:00.002+08:002013-07-26T23:23:57.320+08:00Orange Butter Cake<div style="text-align: justify;">
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No matter how varied our choices can get whenever we walk into any cake shop
these days, I've not met anyone who doesn't like to go back to a few golden yellow pieces of home made butter cake every now and then. </div>
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I can identify a few people amongst my family and friends who do not like chocolate
cake but butter cake? Uh uhh. Not that I know of. </div>
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A good butter cake - plain or citrusy,
rich, soft and moist, never goes out of
favor (and flavor!). </div>
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Ingredients for a butter cake are nothing out of the ordinary.
They simply are the basic stuff like flour,
eggs, milk (sometimes), vanilla extract for aroma and of course, butter.<br />
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Though it sounds simple, I've encountered a few less-than-perfect
recipes before.<br />
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One recurring problem I had with a particular butter cake
recipe written years ago in my recipe notebook and which I really,
really like the taste of, was an excess of fat resting at the lower middle part of the cake after it was baked and has cooled down.<br />
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The
result was an oily lower half of the cake. Other than that, the cake tasted perfect and so I continued making it a few more times even though I ended up discarding the middle bottom part of it. <br />
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At one phase, I even went on an online hunt for the perfect butter cake. One in particular came highly recommended in a blog. I tried it and for me it was just borderline good but not super as it was a bit dry.</div>
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Anyway, glad I won't be hunting no more now that I have tried this recipe. No
oily part and hardly dry, this recipe meets my expectation on what a
butter cake should be like - slightly salty aside from tender and fluffy
in texture. Tastes great the next day.</div>
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Recipe by Amy Heng in Delicious Cakes by Y3K, a local publisher. </div>
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Ingredients:<br />
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250g salted butter<br />
250g caster sugar<br />
4 eggs<br />
100ml fresh orange juice<br />
1 tsp grated orange rind (use more if preferred) <br />
250g self-raising flour<br />
30g ground almond<br />
1/2 tsp baking powder<br />
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Method:</div>
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1. Sieve together flour and baking powder, set aside.</div>
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2. Beat butter and sugar till light and fluffy.</div>
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3. Add in the eggs one at a time to the butter mixture, and beat until the batter is creamy and light.</div>
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4. Fold in flour and orange juice alternately until well-mixed. Lastly, add in rind.</div>
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5. Pour batter into a 9 inch lined round cake tin (or equivalent capacity square tin) and scatter some slivered almond on top if preferred. Bake at 160 deg C in a preheated oven for 60 minutes or until an inserted cake tester comes out clean.</div>
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Note: Do not open the oven for the first 30 minutes or the cake may not rise well.
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<br />petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com17tag:blogger.com,1999:blog-3129122626921687939.post-90568060218580485662012-11-01T22:01:00.000+08:002012-12-18T13:43:28.772+08:00Simple Chic Upper Crust @ Dataran Prima, PJ<div style="text-align: justify;">
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It was a warm and pleasant morning last Friday when a bunch of us made our way to our friend, David Yeoh's, brand new bakery cum cafe called Upper Crust. It was a public holiday and the shop was supposed to close as well but David and his kitchen team were kind enough to keep it open for the purpose of welcoming us. Located on the ground floor of a new commercial building at Dataran
Prima Avenue, Jalan PJU 1/39, Petaling Jaya, Upper Crust opened its doors about four
months ago.<br />
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<i> Kate, the sous cum pastry chef at Upper Crust</i></div>
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With its dominant white and black facade, the cafe greets
customers with a clean, fresh feeling. I like it even better the
moment I stepped in. I'm not one for over-the-top deco or loud colors,
so in my humble opinion, this is one of the few cafes which exudes
simple chic style and light but nice deco much to my liking. According to David, who used to work in the culinary kitchen of a hotel in Switzerland, the concept of Upper Crust is based on an English style bakery cum cafe. </div>
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Upper Crust boasts a wide range of
cuisine - pasta, sandwiches, salads etc - for meals at any time of the day from
breakfast, lunch, hi-tea and dinner. </div>
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As we were there at brunch time, somewhat a bit early for my lunch, I decided to order coffee and a plate of mushroom and cheese omelet (below). It was nicely moist with mushroom chunks and stringy bits of melted cheese. Simple yet satisfying and tasty. The rest in the group had pasta but I've forgotten to capture some shots. The grilled salmon fillet pasta comes with a generous chunk of salmon and looks really hearty!</div>
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Below are the list of menus. Staying apt to the cafe's name, David shared that quality of products is of utmost importance to him. Not only does he bake all the breads for sandwiches by himself, he also goes as far as preparing his own chicken ham and smoked salmon, to name a few things that he does from scratch. </div>
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Check out the durian coffee under Hot Beverages. Quite out of the ordinary. I missed that and shall try it on my next visit. Must be good! Anything with durian always is!!</div>
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Upper Crust also takes special orders such as wedding cakes, birthday cakes, 3D cakes, mini cakes and cupcakes. They also provide catering services to offices around the area.<br />
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What's cuisine without cakes or cookies for dessert?! Well, one
can choose from a wide variety of lusciously frosted cupcakes or a slice of delectable cake to end
a nice meal there.<br />
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The spacious upper floor has a raised stage and is a great place for meetings, hangouts with friends and families or a small party for 40 or so people. Perfect for an upcoming Christmas gathering!</div>
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<a href="http://3.bp.blogspot.com/-KXu6vTxEQFA/UJEFiAl8cqI/AAAAAAAACK8/1XTVpBVt45w/s1600/IMG_4952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="http://1.bp.blogspot.com/-w6Uyi3Dr0Nw/UJEFnbDkY6I/AAAAAAAACLE/HJFKHMms9nI/s1600/IMG_4955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="http://1.bp.blogspot.com/-w6Uyi3Dr0Nw/UJEFnbDkY6I/AAAAAAAACLE/HJFKHMms9nI/s400/IMG_4955.JPG" width="500" /></a></div>
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<b>Upper Crust Bakery & Cafe</b></div>
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No B-G-11 Tower B, Ground Floor, Jalan PJU 1/39, Dataran Prima Avenue</div>
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47301 Petaling Jaya, Selangor, Malaysia</div>
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Tel: +603 7887 5251</div>
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Email: uppercrustbakerei@gmail.com</div>
<br />petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com4tag:blogger.com,1999:blog-3129122626921687939.post-46036323084938822752012-09-22T13:42:00.004+08:002017-10-14T21:57:47.684+08:00Cauliflower Briyani<div class="separator" style="clear: both; text-align: center;">
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I'm not very regular with my blog post but I guess this shouldn't wait any longer. Here to tantalize all you briyani lovers is a really easy and nice cauliflower briyani recipe that is fuss-free and almost fail-proof because it is all cooked in a rice cooker from start to finish! How great is that! I made this the same day as I had made the ayam masak merah (pls see previous post) and it was a day of gastronomic delight of the home cooking kind (!!mm...mmm!!), as I am surely and definitely, one of 'you briyani lovers' too. </div>
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Still, I continue to yearn for the best chicken dum briyani I've ever tasted in my life (so far). By best I mean it was worth every last broken grain of spiced rice there was!! If you're in Singapore, well you can start waddling your way to this gem of a place called Gayatri. They have a branch at Race Course Rd, where Little India is. Years ago, they used to have a small branch on Robinson Rd, where I used to work once upon my Singapore lifetime. It was always packed with lunch-goers regardless which day of the week. So, our Gayatri briyani lunch days would always end up with filled-to-the-brim styrofoam-packed chunky chicken briyani we would happily carry back and savor in the comforts of our office dining area, and complete with a cup of teh O (tea with sugar no milk) of course. The chicken was cooked to tender perfection along with the rice and spices and the whole lunch meal came complete with a hard boiled egg, yoghurt salad, rasam soup (Indian spicy tamarind soup) and 2 pieces of papadoms (Indian crackers). But at the end of that hearty meal which is guaranteed to give you maximum contentment, do be prepared for a carbo and ghee induced comatose for the next several hours, until of course when the clock has only 10 minutes to go before the work day ends. Weirdly, that's when we automatically get re-energized.</div>
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Making a perfect briyani I think, is no easy feat, especially if you go about the authentic way of cooking it (not rice cooker method of course). The fragrant basmati rice needs to remain grainy and not lumpy after cooking, yet it should not be dry but nicely moistened with the spice paste. I think the rice should be parboiled first before the next step of cooking it with the spices. Anyway, since I will never ever be a master chef at briyani of any kind, I'm thankful for this easy, short cut rice cooker method adapted from Azrah Kamal Shashi. It's a nice enough version for non-Indian home cook like me who once in a while seeks to dabble in a culinary adventure of one of her favorite rice meals. Here's the recipe, which can serve 3-5 people.<br />
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Ingredients:</div>
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30 g ghee or butter</div>
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3/4 tsp mustard seeds</div>
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3 green chillies</div>
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2 sprigs curry leaves</div>
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1 big onion, sliced</div>
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60 g toasted cashew nuts</div>
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300 g cauliflower, cut into big florets</div>
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about 1/2 litre water (or slightly more depending on the brand of Basmati rice you use)</div>
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90 ml yoghurt</div>
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1/2 tbsp turmeric powder</div>
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1/2 tbsp coriander powder</div>
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1/2 tbsp cumin powder</div>
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1 tbsp masala powder</div>
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a bunch of coriander leaves, chopped (reserve some for garnish)</div>
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300 g basmati rice</div>
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salt to taste</div>
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3 or 4 hard boiled eggs (peeled) </div>
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Method:</div>
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Heat ghee/butter in a rice cooker and add in the mustard seeds. When it
splutters, add the green chillies, curry leaves,onions, cashew nuts and
cauliflower. Fry for 3 minutes or so. </div>
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- Add in the water, yoghurt, turmeric powder and salt to taste. Stir well.</div>
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- Add
in the coriander, cumin and masala powders, and coriander leaves. Stir
well and add in the rice. </div>
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- Halfway through cooking, bury the hard boiled
eggs inside the rice. Cover again with lid and cook till rice is done. </div>
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- If the rice is not thoroughly cooked yet and seemed dry, add in a quarter cup of water,
stir and continue to cook with rice cooker lid on. Serve hot with a
side dish of your choice and slices of cucumber, coriander etc.</div>
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petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com10tag:blogger.com,1999:blog-3129122626921687939.post-66528350868432723142012-09-11T23:19:00.004+08:002012-09-12T18:05:02.173+08:00Ayam Masak Merah (Spicy Red Chili & Tomato Ketchup Chicken)<br />
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It is awfully hard not to love spicy food when we are presented with an array of such delicious dishes thanks to our rich selection of culinary heritage here. Malay food is one of my favorites, especially the spicy, aromatic ones of course! It was written that many of the spices and ingredients used in most traditional Malay cooking were introduced by the Indians and Arabs, like chili, pepper, cardamom, star anise etc. Meanwhile, influences using ingredients for flavor and aroma such as galangal, lemongrass and herbs are known to originate from our native home soil and our neighbors in the south-east asian region. <br />
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<img border="0" height="366" src="http://2.bp.blogspot.com/-xSoMa6HJqv0/UE1vRbIEDEI/AAAAAAAACDE/7s2d3swhN70/s400/aym6.jpg" width="500" /></div>
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I remember my first childhood encounter with spicy Malay food got me
scurried home desperate for water. I was about 6 or 7 years old when I
got invited to Alif's birthday party. Alif was I think a year younger
than me. His family lived next door to us and his grandfather was our
landlord. It was Alif's Mom's (really!!!) spicy fried beehoon (rice
vermicelli) that got my palate all fired up! Too shy to ask for more
water, I dashed down from the stairs of Alif's typical wooden-stilted
Malay house straight into my Mom's kitchen looking for water. After
that, I figured that since I have already given Alif his birthday gift and
that everything else I imagined was spicy (which probably was not but like they say, once bitten twice shy), I didn't return to the
party. His Mom was sweet enough to check with my Mom the next day why did I leave the party so early before the games started. My
Mom, not wanting to be rude about our neighbor's rather kid-unfriendly food, simply
told her that I had a sudden tummy ache!</div>
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Of course, the situation now is a far cry from the incident at Alif's party. I love my food spicy! Ayam masak merah is one of my favorite Malay dishes. It is fried chicken
pieces coated in a rich and spicy sauce balanced
with just a hint of sweetness, and laced with the aroma of those
wonderful spices. Level of spiciness can easily be adjusted by adding or
reducing the amount of dried chilies used in the recipe. The tomato ketchup will neutralize down a bit the level of spiciness. This dish is delicious served with plain or flavored rice.<br />
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<u>Ingredients:</u><br />
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Half of a chicken, cut into large pieces<br />
1 tbsp turmeric powder<br />
2 knots of screwpine (pandan) leaves for aroma <br />
2 tomatoes, quartered<br />
1 large onion, ringed<br />
1 cup green peas (optional)<br />
1 inch piece galangal, roughly crushed<br />
1 inch-long piece cinnamon stick<br />
1 star anise<br />
a few cloves<br />
a few cardamom pods<br />
3/4 cup tomato ketchup<br />
1 cup thick coconut milk <br />
half tbsp sugar<br />
salt to taste <br />
enough cooking oil<br />
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<i>Pound/blend together </i><br />
15 dried chilies (soak in boiling water for 20 minutes, discard seeds and water)<br />
3-4 cloves garlic<br />
10 shallots<br />
3 cm piece ginger<br />
1 stalk lemongrass (the white part or bottom 5 cm)<br />
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<u>Method:</u><br />
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1. Rub the chicken pieces with salt and turmeric powder and leave to rest for 10 minutes. <br />
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2. Heat oil in a deep pan, fry the chicken pieces together with a knotted screwpine leaf until the chicken pieces are cooked and browned. Drain and set aside.</div>
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3. Heat half cup oil in a wok or pot. Put in all the blended spices, a knotted screwpine leaf, galangal, cinnamon stick, star anise, cloves and cardamom pods and fry for about 10 minutes or until it is fragrant.</div>
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4. Add the coconut milk and bring to a simmer. Then, add in the tomato ketchup, sugar and salt to taste.</div>
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5. Add in the fried chicken pieces, green peas, tomatoes and onion. Simmer for a further 5 minutes. Turn the chicken pieces to coat well with the sauce. Serve with rice. </div>
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Enjoy cooking!<br />
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petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com11tag:blogger.com,1999:blog-3129122626921687939.post-88259939714707756732012-08-09T00:32:00.002+08:002012-08-17T14:28:43.612+08:00Kuih Keria (Sweet Potato Rings aka Malaysian Donuts) & A Selamat Hari Raya<div style="text-align: center;">
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Malaysians have much to be happy about as August is buzzing with holidays, celebrations and balik kampung/hometown travels. The daily pasar ramadhan (ramadhan markets) around town here in the Klang Valley and Selangor have already set the celebration mood in motion by offering a wide galore of local Malay food and kuih-muih (sweet delights). People here are just looking forward to the Hari Raya/Eid celebration next weekend. Even though Malaysians have already begun to anticipate the bad traffic congestion on highways and at many local holiday hotpots expected to start next week, it still wouldn't thwart many Malaysians from planning their trips. Because like any other festivals in Malaysia, it is a time to gather and be with the family. And barely 2 weeks after the Raya holidays, we will have another one on 31st August as our nation celebrates her 55th year of independence. This is what I love about Malaysia and about being a Malaysian! As shallow as I may sound, I love the many holidays and celebrations and festivities by the different races that make up Malaysia's multicultural pot. The thing is, here in Malaysia, everyone celebrates! Even though Hari Raya is a festivity for the Malays and Muslims, many others join in and look forward to gather at a friend's open house and tuck into delicious Raya food. I think this country is one shining example of how festivals and food unite people. </div>
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For any Malaysian, this sweet delight
needs no introduction. Kuih keria is I guess, the Malaysian version of a donut
which is made with sweet potato. It is a
popular kuih from the Malay heritage and a wide favorite amongst
many, including me definitely! The mashed sweet potato is mixed with some
tapioca flour and plain flour to give kuih keria a nice soft texture inside the fried ring, and the sugar frost coating renders a
delightful sweet crunch. </div>
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<img border="0" height="400" src="http://4.bp.blogspot.com/-KoVjuPq7ZVw/UCKG6Ef9UEI/AAAAAAAAB-E/Dg6WdkN8jnM/s400/IMG_4290.JPG" width="266" /><img border="0" height="400" src="http://4.bp.blogspot.com/-0uHII9VdJFE/UCKHAGyolzI/AAAAAAAAB-M/7MR_i1Em7u8/s400/IMG_4292.JPG" width="266" /></div>
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Ingredients for kuih keria:<br />
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500 g sweet potato, peeled, cubed and steamed till cooked<br />
30 g tapioca flour<br />
50 g plain flour<br />
Enough oil for frying<br />
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For the sugar frost coating, 200 g granulated sugar and 70 ml water.</div>
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Method: </div>
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Mash the cooked sweet potatos until fine. It's easier to mash while still very hot. Leave for it to cool slightly.</div>
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Add in the flours, and knead well to form a soft dough.</div>
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Divide dough into pieces, shape each into a flattened round and make a hole in the center.</div>
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Deep fry the rings in hot oil over medium heat until golden brown.</div>
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Drain and set aside.</div>
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Boil the sugar and water in a wok for about 5 minutes or until the syrup bubbles and thickens slightly.</div>
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Turn off the heat, and drop in all the sweet potato rings into the wok. Use a flat spatula to quickly toss and turn the rings until they are well coated with the syrup.</div>
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Like magic unfolding before your eyes, the syrup will quickly frost up. Pick each ring and shake off excess sugar to serve. </div>
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Last but not least, Selamat Hari Raya to all my Muslim friends and readers! </div>
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<br />petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com18tag:blogger.com,1999:blog-3129122626921687939.post-63034108310389024372012-07-18T23:20:00.000+08:002012-07-18T23:20:01.494+08:00Chocolate Banana Quick Cake<div class="separator" style="clear: both; text-align: center;">
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This chocolate cake will certainly make you go bananas! Just like its title in Tish Boyle's Cake Book, it is easy breezy and quick to whip up and most importantly, decadently good to eat! It is chocolatey rich, wonderfully moist and banana-ly fragrant! I've tried four cakes from Boyle's book and so far, none has disappoint. If you're expecting guests over for tea, you can dress this cake up to further impress with practically zero effort! After baking is done and 20 minutes out of the oven, invert the cake from the baking tray onto a cake plate or cake stand. Remove the baking paper that lined the bottom (now the bottom becomes the top after inverted). Leave until the cake is completely cool. Just before serving, place a doily on the cake and using a sifter, sieve some icing sugar all over to cover the surface. Gently lift up the doily away from the cake so that the rest of the icing sugar on the doily doesn't spill onto the cake and spoil the pattern. You'll get a pretty neat pattern on the cake. Decorate the center with fresh berries of your choice.<br />
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<img border="0" height="640" src="http://2.bp.blogspot.com/-uIzb5b5Sf4w/UAGWPOwaU5I/AAAAAAAAB4I/bzolre2wPSQ/s400/IMG_4062.JPG" width="427" /> </div>
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<img border="0" height="640" src="http://2.bp.blogspot.com/-PNK0eZeZflw/UAGU7GRL4zI/AAAAAAAAB3Y/UdqnKqt8qAE/s640/IMG_4043.JPG" width="427" /><br />
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<b>Ingredients:</b><br />
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1 1/4 cups all purpose flour<br />
1/4 cup Dutch-processed cocoa powder<br />
1 tsp baking soda <i>(sodium bicarbonate)</i><br />
1/4 tsp salt <i>(omit salt if using salted butter)</i><br />
1/2 cup (113 g) unsalted butter, softened<br />
1 cup granulated sugar <i>(I reduced it to 3/4 cup for less sweetnes</i>s)<br />
2 large eggs<br />
1 1/3 cups mashed ripe bananas<br />
1 tsp vanilla extract<br />
1/2 cup sour cream <i>(I used yoghurt)</i> <br />
4 ounces (113 g) bittersweet chocolate, finely chopped<br />
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<b>Method:</b><br />
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- Sift together flour, cocoa powder, baking soda into a medium bowl. Add the salt. Mix well to combine. Set aside. </div>
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- In a bowl of an electric mixer, cream the butter and sugar until creamy and light. Beat in the eggs, one at a time.</div>
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- Add the mashed bananas and vanilla extract until well blended.</div>
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At low speed, add the flour mixture in three additions, alternating it
with the sour cream or yoghurt in two additions. Mix until well
combined.</div>
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- By hand, stir in the chopped chocolate.</div>
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- Scrap the batter with a spatula into a paper-lined 9 inch baking pan. Smooth the top with the spatula.</div>
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- Bake the cake for 55 minutes at 160 deg Celsius or until an inserted cake tester comes out clean.</div>
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- Cool the cake in the pan for 20 minutes, then turn it onto a plate to cool completely.<br />
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<br />petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com23tag:blogger.com,1999:blog-3129122626921687939.post-11853055850836141922012-07-12T14:23:00.001+08:002012-07-14T17:19:33.676+08:00Spiral Curry Puff<br />
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Some mornings I would wake up feeling fully energized, all ready to take on the baking world come what may! And what would seem as a really promising start to the day would often end up with me crashing onto the sofa, browsing recipe books and bookmarking more and more recipes and simply adding on to my endless list before the hours pass by with me NOT doing any baking at all. I've bookmarked so many types of local Chinese pastries that I have been wanting to make for a long, long time, but each time I read about the process of making them, I get lazy. I'll be thinking about which pastry to try first, whether this or that, whichever is easier perhaps, and that's about all that I do, most of the times.</div>
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The wise and enlightening Ajahn Brahm, an Australia-based English monk, shared a story in his book 'opening the doors to your heart' that one day many years ago as a young novice monk in north Thailand, he and his fellow young monks were asked by senior monks to move a huge mound of earth from one ground site to another in the temple grounds. After shoveling for a few days, the deputy chief monk had come to inspect and asked them to move the earth to another spot instead. And so they did, although not without some complains. When the chief monk returned from his trip, he told the junior monks that the earth was at the wrong site and that he wanted all the earth moved back to its original spot. This infuriated and annoyed Ajahn Brahm even more than the second time when they were asked to move the earth. He thought, can't those senior monks decide once and for all and agree? Aren't monks supposed to be organised?? He was really angry (since he was a novice monk who hasn't fully cultivated his wisdom yet) as he thought about the long suffering few more days, having to shovel with aching muscles. One of his fellow monks, noticing his continuous grumblings, then came over and said to him "your trouble is you think too much!". It then dawned upon him that his monk friend was absolutely right! The more he thought about the work, the heavier his shovel felt. From then on, he learned his lesson that thinking about moving the earth was the hardest part, moving it was easy. To this day, he suspected that the senior monks had planned it as it was to impart a wisdom to the young monks through their own experience. I love this story! And if I had read it sooner, I would have attempted more pastries! I would have thought less of the pastry-making process and just get to doing it. But, better late than never! So finally yesterday, I used this priceless lesson that the hardest part of anything is thinking about it, and I got round to stop thinking and start doing. So I made one of my many bookmarked pastry recipes, spiral curry puff. And true enough, the doing part is, really not that hard at all! </div>
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I made the doughs here based on a recipe in "delicacies of china town' book, authored by a lady but unfortunately I don't know her name as it was written in Chinese characters. Luckily the recipes are in dual languages. There are several versions for the dough recipes as I had seen online and in some blogs, but essentially, the concept is similar to french puff pastry where dough and fat are inter-layered to get crispy light flaky pastry. The spiral effect here is achieved by rolling the two types of doughs (water and oil doughs) into a rectangle and rolling it up into swiss roll. Step-by step explanation is as below. </div>
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First up, prepare the filling as below. It can be made days or weeks ahead. Freeze it in a tight lid container and thaw completely before making the puffs.</div>
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<u><b>Filling: </b></u><span style="color: orange;"> </span><br />
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(if you had read this filling recipe earlier and again now on 140712, you'll noticed that i've made changes here. previous measurement was for a portion of the dough only and wouldn't be enough if you follow the full dough measurement below. please refer to this new filling measurement. this is an estimation and depending on how thick/large your dough wrapper is, you might get a little leftover filling or dough)</div>
<u><b><br /></b></u></div>
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200 g chicken meat, cut into small cubes</div>
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2 big onion, diced/chopped small</div>
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1.2 kg potatoes, cut into small cubes </div>
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4 tbsps curry powder, mixed with 5 tbsps water to make a paste</div>
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1 tbsp chili powder</div>
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A bunch of coriander leaves, chopped</div>
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750 ml water</div>
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Salt</div>
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Heat 3 tbsps oil in a wok. Saute onions until fragrant, then add in the chicken cubes. Fry for a minute, then add in curry paste and further fry for a minute. Add in the potatoes, coriander, water and salt and simmer until the gravy is absorbed and the potatoes has softened. Leave to cool completely. </div>
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Now, with the filling all ready, here are the recipes for the two types of dough.</div>
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<u><b>Water dough:</b></u></div>
300 g plain flour<br />
120 g margarine<br />
150 ml ice water<br />
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Mix water dough ingredients and knead to form a dough. Cover with kitchen towel and leave to rest for 30 minutes.</div>
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<u><b>Oil dough:</b></u></div>
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200 g plain flour</div>
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120 g vegetable shortening</div>
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1/4 tsp salt</div>
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Mix oil dough ingredients and knead to form a dough. If the dough is too soft, add a tablespoon of flour.</div>
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With both doughs ready, here are the steps to achieving deliciously light, flaky and crispy spiral puffs. The amount here will yield about two dozens medium-sized puffs. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IdqPWSjU4YE/T_2BqCGS9oI/AAAAAAAAB00/tC6bKbJsXk8/s1600/IMG_3952.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-IdqPWSjU4YE/T_2BqCGS9oI/AAAAAAAAB00/tC6bKbJsXk8/s400/IMG_3952.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1. Water dough on the left and oil dough on the right.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fLCF4pQFsvQ/T_2Bv8kNdMI/AAAAAAAAB08/W7CTpp-7WY0/s1600/IMG_3953.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-fLCF4pQFsvQ/T_2Bv8kNdMI/AAAAAAAAB08/W7CTpp-7WY0/s400/IMG_3953.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2. Flatten the water dough and place the oil dough in the center of the water dough.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-X353pSrF-wM/T_2B1jb0RcI/AAAAAAAAB1E/8ArQG1qj3ak/s1600/IMG_3955.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-X353pSrF-wM/T_2B1jb0RcI/AAAAAAAAB1E/8ArQG1qj3ak/s400/IMG_3955.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3. Enclose the oil dough by fully wrapping it with the water dough. Pinch the top part together to seal it off.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2rtp9jnfGZU/T_2B74fXo_I/AAAAAAAAB1M/4BEedTKumhI/s1600/IMG_3958.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-2rtp9jnfGZU/T_2B74fXo_I/AAAAAAAAB1M/4BEedTKumhI/s400/IMG_3958.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4. Flatten the combined dough into a rectangle shape. If there is any air trapped inside, simply make a small tear to release the air and seal it back. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wAD1Ly-XnA8/T_2CC9pjluI/AAAAAAAAB1U/4uuTKqN_gQ8/s1600/IMG_3962.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-wAD1Ly-XnA8/T_2CC9pjluI/AAAAAAAAB1U/4uuTKqN_gQ8/s400/IMG_3962.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5. Roll out the dough into a large rectangle with thickness of around 4 mm. The thinner the better.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-54TmeBMriZ0/T_2CIIjWJ_I/AAAAAAAAB1c/gurm8br-VDI/s1600/IMG_3969.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-54TmeBMriZ0/T_2CIIjWJ_I/AAAAAAAAB1c/gurm8br-VDI/s400/IMG_3969.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">6. Roll it up closely into a swiss roll starting from the furthest end rolling in towards you. Dough is soft, so do use both hands to control from both ends of the dough when rolling.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-nkqFmlCWSwI/T_2CNtlau8I/AAAAAAAAB1k/7G3SlgqEr10/s1600/IMG_3970.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-nkqFmlCWSwI/T_2CNtlau8I/AAAAAAAAB1k/7G3SlgqEr10/s400/IMG_3970.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">7. You'll get a long swiss roll like this.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3nbp4sgYa5A/T_2CUKHNjNI/AAAAAAAAB1s/vnfA1vbVdgI/s1600/IMG_3973.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-3nbp4sgYa5A/T_2CUKHNjNI/AAAAAAAAB1s/vnfA1vbVdgI/s400/IMG_3973.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8. Then, gently lift the rolled up dough and turn it vertically like this.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-cPOgDZgwo_g/T_2CaA4d6ZI/AAAAAAAAB10/dYk0QmdYGuw/s1600/IMG_3974.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-cPOgDZgwo_g/T_2CaA4d6ZI/AAAAAAAAB10/dYk0QmdYGuw/s400/IMG_3974.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">9. Next, roll it out sideways and further adjust by rolling up and down until you get a thin large rectangle once again, just like in step 5. After this, repeat steps 6 & 7 to obtain a swiss roll once more. Then, leave the dough to rest for 10 minutes.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9-L4W8gHS0Q/T_2CgLNaKlI/AAAAAAAAB18/bS_jquPcO20/s1600/IMG_3983.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://4.bp.blogspot.com/-9-L4W8gHS0Q/T_2CgLNaKlI/AAAAAAAAB18/bS_jquPcO20/s400/IMG_3983.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">10. Cut up the swiss roll dough into 1 inch-thick pieces. With cut side facing up, roll each piece into a round wrapper.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--7_BUtkFiXw/T_2Cmff2zhI/AAAAAAAAB2E/iN_23GO5EYM/s1600/IMG_3985.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/--7_BUtkFiXw/T_2Cmff2zhI/AAAAAAAAB2E/iN_23GO5EYM/s400/IMG_3985.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">11. The circular pattern of water and oil dough is visible here.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9W38wTLLw6U/T_2YFok6tmI/AAAAAAAAB3A/mva5yC3hgY4/s1600/IMG_3987.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="http://1.bp.blogspot.com/-9W38wTLLw6U/T_2YFok6tmI/AAAAAAAAB3A/mva5yC3hgY4/s400/IMG_3987.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">12. Place a big spoonful of the filling on the center of the wrapper.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zeKv8FhfrUQ/T_2DaVZmB1I/AAAAAAAAB2M/SO6AEF7_yqo/s1600/IMG_4000.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="http://4.bp.blogspot.com/-zeKv8FhfrUQ/T_2DaVZmB1I/AAAAAAAAB2M/SO6AEF7_yqo/s400/IMG_4000.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">13. Fold the wrapper over in half to meet the opposite side, then press the edges together to seal.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Z7H3abQxpcs/T_2ERwu1YEI/AAAAAAAAB2U/0maTh_SjKLo/s1600/IMG_4001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="http://4.bp.blogspot.com/-Z7H3abQxpcs/T_2ERwu1YEI/AAAAAAAAB2U/0maTh_SjKLo/s400/IMG_4001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">14. Pleat the edges. Flatten one part and pull it out a little bit.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">15. Then, use your index finger to push in the dough forward. Repeat all round the edges. Don't worry if your pleating is less than perfect. It's the imperfection of home made that actually makes it perfect. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">16. Fry the puffs in an electric deep fryer or in a wok (on medium fire) with enough oil to cover the puffs at least half way up. Turn over the puffs to brown both sides evenly. Dish and drain on kitchen towel. Extra un-fried puffs can be frozen and fried straight from the freezer whenever the need arises. </td></tr>
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<br />petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com15tag:blogger.com,1999:blog-3129122626921687939.post-34998292524255808482012-07-04T17:28:00.001+08:002017-10-14T22:04:54.318+08:00Bak Tau Yu (Braised Pork in Soy Sauce)<div style="text-align: justify;">
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Bak Tau Yu or braised soy sauce pork is truly the simplest yet deliciously flavorful dish all Nyonya families can relate to. But it is not exclusive to the Nyonya folks only as in fact, this dish can often be found in almost all Chinese coffee shops or stalls throughout Malaysia that sell dishes and rice, but each might prepare it with a slightly different twist. Some prepare it with the addition of dried chili for a spicy version or a few slices of ginger for added aroma or extra ingredients like dried shitakae mushrooms. </div>
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An original Nyonya style bak tau yu my late Mom used to cook is where the pork is simmered in water with light soy sauce (tau yu cair), thick dark caramel sauce (tau yu pekat) and with some white or palm sugar added in at the end after the meat has tenderized. The other version is where a few cloves of garlic are smashed and chopped, sauteed with cooking oil before the meat, water and sauces are added in. I love garlic! So, I've cooked it here based on the latter version. And I used sweet sauce (kicap manis) instead of sugar. Pork belly is the preferred part of the meat used for bak tau yu as there's nothing more comforting than when a piece of fatty meat converge and melt in the mouth. This is when you will momentarily forget about all the ill effects of saturated fats. And clogged arteries don't exist in your vocab. Well, I believe in enjoying food but as long as it is kept at an occasional and moderate level where fats is concerned, then that's completely alright by me. I've never tried it, but this should work well with beef too.</div>
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Ingredients:<br />
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500 g pork belly, cut into strips of 1.5cm thickness (marinate with 1/2 tablespoon each of thick dark caramel sauce, sweet sauce and soy sauce, refrigerate for 30 minutes) </div>
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50 g garlic, smashed with the back of a cleaver and chopped roughly</div>
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2 tbsp cooking oil</div>
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About 1 litre water </div>
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3 tbsps soy sauce </div>
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2 tbsps dark sweet sauce (kicap manis, ABC brand or any other)</div>
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1 tsp thick dark caramel sauce </div>
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2 large potatoes, cut in half lengthwise and slice at 1 cm thickness</div>
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Method:</div>
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Heat the oil in a heavy based pot, fry the garlic until it is brown and fragrant. Stir in the marinated meat, fry for 2-3 minutes. Pour in the water, soy sauce, sweet sauce and dark caramel sauce. Cover with lid and braise the meat until they turn tender. Occasionally open the lid to check and stir and add half cup water if the gravy has noticeably reduced. Braise for about 60 minutes or until the meat is tender. Then, add in the potatoes and braise for a further 15 to 20 minutes. About 5 minutes before cooking is complete, taste the gravy and if necessary, add some more soy sauce if it's not salty enough. Serve hot with rice.</div>
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Happy cooking! </div>
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petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com9tag:blogger.com,1999:blog-3129122626921687939.post-3188642541330156142012-06-18T17:25:00.003+08:002012-06-22T21:06:17.428+08:00Orange Pumpkin Creme Caramel<div style="text-align: justify;">
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The weather has been unbearably hot and humid especially in the past one week. It got worse in the last 3 days due to the haze problem that resulted from forest fires said to be coming from the Riau Islands of Indonesia. Although I love the hot sunny weather so much more than the numbing cold of below zero temperature which I sufferingly endured in the Himalayan mountains of Nepal years ago or even something milder as the beginning of European winter two years ago, I still could not stand the extreme humidity of our weather lately. Fortunately, we woke up this morning to clearer skies with much of the haze gone with the wind. It rained a little 2 nights ago so that must've helped in easing off the haze too. In a weather like this, cold drinks and desserts are always a welcome respite. Thus, last week I decided to make for the first time, creme caramel. I have a recipe book with a pumpkin creme caramel recipe but this one posted here is based on my sister's book - Good Housekeeping - which I borrowed from her a few weeks ago. The recipe in my book uses milk but my sister's book calls for evaporated milk and since I have a can of it in my pantry and before it expires, I decided to go with this recipe. There was also a container of pureed pumpkin that has been sitting in my freezer for months, so this recipe is just perfect given the weather and ingredients on hand. Creme caramel is also sometimes called <i>creme renversee</i> because it is inverted onto a plate prior to serving. It's an easy yet simply delicious and pretty impressive dessert to wow your dinner guests! </div>
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Since this was my first time making this wonderful dessert, it was not without mistake. I learned that cooking the caramel was a bit tricky and the first batch was over-burnt and bitter. I had to make a second batch, with careful attention to not over cooking it.<br />
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<b>Ingredients (some light adjustments have been made here):</b></div>
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1 tbsp chopped orange rind </div>
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1 1/4 cups sugar</div>
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1/4 cup water</div>
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14 ounces evaporated milk</div>
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1 cup heavy or whipping cream</div>
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1 cup unspiced pumpkin puree</div>
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6 large eggs</div>
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1/4 cup orange-flavored liquour (optional)</div>
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1 tsp vanilla extract</div>
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1/4 tsp ground cinnamon</div>
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1/4 tsp ground nutmeg</div>
pinch of salt<br />
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1. In a small heavy saucepan, heat 3/4 cup of the sugar and water to
boiling at medium heat. Cover and cook for 10 minutes, then stir
for a further few minutes until the syrup turns amber in color. Here is
where every second of undivided attention is needed! (Do not gossip on your handphone or think about that delicious salted egg crab you're gonna have for dinner tomorrow.) Keep stirring and do not let
the syrup turns too brown. It caramelizes very quickly and it
continues to do so even when after the pot is removed from the heat source.
Thus, remove it from the heat once it becomes amber. If it over
caramelizes and turns too brown in color, the syrup will taste bitter
and unpalatable. This was where I went wrong the first time and had to
re cook another batch of caramel. Also, make sure
the ramekins or tray is readily nearby so that the caramel can be
quickly poured into it. If you're using a few ramekins, try to work
quickly when pouring the caramel into the different ramekins as it
hardens quite quickly. Once poured in, quickly swirl the ramekins/pan to coat
all bottom surface and a little bit on the sides. Make sure you wear
cooking mittens, handle it with care when pouring the caramel into
ramekins/pan and DO NOT attempt to touch or taste the caramel. It is really really hot and will burn your finger and tongue. Leave the ramekins/pan aside to cool and the caramel will harden.</div>
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2. In another heavy saucepan, heat evaporated milk, cream and remaining sugar until just boiling and sugar has dissolved.</div>
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3. In a large heat proof bowl, use a hand whisk to mix the pumpkin, eggs, orange rind, liquour, vanilla, cinnamon, nutmeg and salt. Slowly whisk in the hot milk mixture into this pumpkin mixture and mix well. Pour the mixture in the prepared ramekins/pan.</div>
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4. Place the ramekins/pan in a large roasting pan. Pour hot water in the roasting pan until the water level comes up about 1 inch on the outside of the ramekins/pan. Bake for 50 minutes at 160 deg C or until an inserted skewer comes out clean and has no custard sticking to it. Remove from the roasting pan and cool on wire rack. Once cooled, cover with cling wrap and refrigerate overnight for best result. </div>
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5. Before serving, take out the custard from the refrigerator and place the ramekin/pan in another pan of hot water to a level of about 2 cm up the sides for 5
minutes. Then run small metal spatula or knife around sides of the
ramekins/pan to loosen the custard. Place the serving plate on top and invert the custard. The
caramel syrup will drip all over the custard and plate. </div>
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This pumpkin version is quite rich and the orange rind gives it a nice zesty flavor. Serve as it is or with some fresh berries if you prefer. Delicious!!</div>
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It's normal
that some hardened caramel will remain in the ramekin/pan. To remove, just leave the ramekins/pan in the sink to soak in water. </div>
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Enjoy!<br />
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petite nyonyapetite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com11tag:blogger.com,1999:blog-3129122626921687939.post-47364249093135090592012-06-10T22:53:00.001+08:002017-10-14T21:04:22.275+08:00Homegrown Veggies Easy Stir-Fry<br />
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It is such a wonderful feeling growing and cooking your own vegetables. Not to mention saving a few dollars every now and then too. However, due to a lack of garden space and fertile ground soil, I have no choice but to resort to growing my vegetables in containers, using mostly polystyrene boxes. I use shallow containers that are around 3/4 feet in depth for growing quick yield veggies like mustard green, chives, spring onions and pak choy, and deeper 1 3/4 feet containers for growing plants like ladies' finger (okra) and brinjal (eggplant). Here's my recent harvest - several ladies' fingers, my first brinjal and a few stalks of celery. The celery was used for chicken stew and the brinjal and ladies' fingers, for a yummy stir-fry with onions and tomatoes. The brinjal, oh my goodness!, tasted so succulent, smooth and sweet. One of the ladies' fingers was slightly woody as I had left it on the plant a bit longer than it should but luckily I had picked the rest while they were still young and tender. </div>
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<tr><td class="tr-caption" style="text-align: center;">Fresh veggies, I love the beautiful purple color of the brinjal! </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Yummy! I love a stir-fry like this to go with rice, alongside other meat or fish dish</td></tr>
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Peel 3 cloves of garlic and chop them. Or, you could use a garlic presser if you have one. It's my latest cool gadget and I absolutely love using it! Oh, here it is (recipe will continue below...:)<br />
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Peel 1 large onion, halve it and cut into thin slices. 1 tomato, quartered. 1 medium-sized brinjal, cut into 1.5 inch chunks and then quarter each chunk. Top and tail off several ladies' fingers and slice diagonally. 1 fresh red chilli, slice thinly. Soak 1 tsp dried prawns (udang kering) and 1 tbsp dried anchovies (ikan bilis) for 5 minutes, drain off the water. In a small bowl, mix 1/2 tbsp worstershire sauce, 1 tbsp light soya sauce, 1 tbsp oyster sauce, 1 tbsp Chinese cooking/Shiaoxing wine with 1/4 cup water.<br />
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Heat 3 tbsps cooking oil in a wok/frying pan. Under medium to high heat, saute the garlic, dried prawn and dried anchovies together in the hot oil until they turn half brown and fragrant. Mix in all the vegetables, including the onions all at once. Stir fry for a few minutes, then add in the 1/4 cup water that has been mixed with seasonings. Let it come to a simmer and cook for about 3-4 minutes or until the vegetables have softened to your liking. Add a light dash of salt if preferred. Dish up and serve with rice. </div>
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Have a superb day!<br />
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<i><span style="color: #cc0000;">petite nyonya</span></i><br />
<br />petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com21tag:blogger.com,1999:blog-3129122626921687939.post-38968753148245209652012-05-24T20:21:00.002+08:002017-10-14T21:39:39.575+08:00Apricot Almond Cream Cheese Pound Cake<br />
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Baking can sometimes be a pretty daunting task to some of us. Apparently, even for some top chefs in the making!<br />
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I caught an episode of Top Chef recently and in that particular week, all the hopefuls were given a surprise task by the judges where they have to prepare something that is baked. This took them all by surprised. While some acted cool the others felt overwhelmed and couldn't hide their anxieties. There was this one guy contestant who actually broke out in cold sweat as he rambled on about the unfairness of the judges' decision as this was a culinary competition and not a pastry contest. He complained that he was totally unprepared as the baking task was unexpected. To him, baking is a totally different ball game from culinary. Unlike culinary he said, where there is more room to play and experiment - add an extra tomato or onion or a dash of this and a pinch of that without problems - baking on the other hand is like a chemistry class in school where the slightest inaccuracy of measurement can spell huge disaster. It was comical watching a top chef wannabe panic at having to bake something, but I couldn't agree more that culinary and baking are indeed two different worlds of food. But even if baking is daunting, it isn't rocket science although I have had my fair share of failed or less-than-perfect cakes. But maybe for this dude or for most of us in that situation, it was rocket science as he didn't have the luxury of a recipe in front of him as a guide. Too bad I didn't manage to see what he did in the end as I had to go out before the program ended. As home bakers, we have scores of good and easy baking recipes to follow these days and often times, a light dash of common sense and a tiny pinch of creativity can deliver an alternative option to the flavor and texture. Even if it fails, fret not because without failure, a victory in the future won't taste as sweet. </div>
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I have always like simple cakes, and if they're easy to do...all the better! I find Tish Boyle's recipes are such. Even some of her most luscious cakes in The Cake Book look gentle enough to attempt for a non professional like me. This is based on Boyle's Cherry-Almond Cream Cheese Pound Cake baked in a bundt pan. I didn't have a bundt pan at the time of making this so I used a 9 inch loose-bottom round pan, which works well too. I would love to follow her recipe by using cherries but I didn't have any so I used apricots as substitute. Since I love almond and wanted the cake to a slightly coarser degree with full almond taste, I substituted 1 cup of cake flour with ground almond. I also didn't have kirsch and since I did not use cherry so it was okay. I used rum instead. Sugar was reduced by half cup. The recipe below is based on my alterations as mentioned. </div>
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<a href="http://2.bp.blogspot.com/-cAJGMpMFjcg/T7jmCnQ6aII/AAAAAAAABps/2SzZdKBa8cA/s1600/IMG_3219.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://2.bp.blogspot.com/-cAJGMpMFjcg/T7jmCnQ6aII/AAAAAAAABps/2SzZdKBa8cA/s640/IMG_3219.JPG" width="540" /></a><a href="http://2.bp.blogspot.com/-p5oGV_liNWM/T7jlzDD2D3I/AAAAAAAABpU/kRM5FlTRXJI/s1600/IMG_3197.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<u>Ingredients:</u><br />
<br />
1/4 cup dried apricots, coarsely chopped (4 oz/114 g)<br />
2 tbsps rum or hot water <br />
2 cups cake flour + 1 cup ground almond (12 oz/342 g)<br />
3/4 tsp baking powder<br />
1/4 tsp baking soda<br />
1 cup butter, softened (8 oz/227 g)<br />
1 cup cream cheese, softened (8 oz/227 g)<br />
1.5 cups sugar<br />
5 large eggs<br />
1.5 tsp vanilla extract<br />
1 tsp almond extract<br />
<br />
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<a href="http://1.bp.blogspot.com/-Tl6Bi_1v3S8/T7jl9epSMpI/AAAAAAAABpk/vXDBH_k-yu0/s1600/IMG_3212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://1.bp.blogspot.com/-Tl6Bi_1v3S8/T7jl9epSMpI/AAAAAAAABpk/vXDBH_k-yu0/s640/IMG_3212.JPG" width="540" /></a></div>
<br />
<u>Method:</u><br />
<br />
<div style="text-align: justify;">
~ Place the apricot and rum or hot water in a bowl and let stand for 20 minutes</div>
<div style="text-align: justify;">
~ Sift the flour, baking powder, baking soda together and blend well with the ground almond and salt. Set aside.</div>
<div style="text-align: justify;">
~
In an electric mixer bowl, cream the butter and cream cheese until
creamy, then gradually add the sugar and beat at medium speed until
well-blended and light.</div>
<div style="text-align: justify;">
~ Add the eggs, one at a time, beating well after each addition. Then, beat in the vanilla and almond extract.</div>
<div style="text-align: justify;">
~ Add the flour mixture at low speed, until just blended. Mix in the apricot and give the batter a good stir.</div>
<div style="text-align: justify;">
~ Pour the batter in a greased or lined pan and bake in a preheated oven of 325 F for 65 minutes OR until a cake tester inserted in the center comes out clean. Cool the cake in the pan for 15 minutes and then unmold it. </div>
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<a href="http://3.bp.blogspot.com/-jgUbt-7tzzc/T7jl4EzhWtI/AAAAAAAABpc/o-s0-_-jXLA/s1600/IMG_3205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://3.bp.blogspot.com/-jgUbt-7tzzc/T7jl4EzhWtI/AAAAAAAABpc/o-s0-_-jXLA/s640/IMG_3205.JPG" width="540" /></a></div>
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<div style="text-align: justify;">
I am in love with this cake and I think I've found another 'THE' pound cake I've been searching for. It is a pound cake that is rich and buttery, sufficiently salty from the butter and cream cheese in just the way I like it, soft and moist and full of almond flavor blended so well with the cream cheese. This recipe gives a rather huge cake but I'm sure it will be finished to the last crumb. It's so nice eaten warm after half an hour out of the oven. The other 'THE' pound cake I love is also from Boyle which I tasted when my sister made it the last time and it's called Toasted Almond Pound Cake. </div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Enjoy baking!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #b45f06;">petite nyonya</span></b></div>
<br />petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com12tag:blogger.com,1999:blog-3129122626921687939.post-75357650562150823722012-04-30T23:00:00.000+08:002017-10-14T20:51:15.699+08:00Claypot Pork Belly with Salted Fish<div style="text-align: justify;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TyMU804eWa8/T56E2bMd4VI/AAAAAAAABoQ/6Vx7McbaDu0/s1600/IMG_3359.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-TyMU804eWa8/T56E2bMd4VI/AAAAAAAABoQ/6Vx7McbaDu0/s640/IMG_3359.JPG" width="550" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
<div style="text-align: justify;">
I have this book "All About Claypot Dishes" for the longest time but
have never attempted any of the recipes till recently. Cooking with
claypot is a new experience for me. I bought my claypot from a shop near
KL's Pudu market at only RM8.00 if I remember correctly. Or was it
RM7.50. Yup, it's that cheap!<br />
<br />
In Asia, claypot is a highly popular
cooking vessel as it retains heat very well. It also heats up evenly,
thus making the food inside, especially meat, cooked faster while
maintaining its full flavor.<br />
<br />
So here, I'm going to share in summary what
I have gleaned of from this claypot book of mine.</div>
<div style="text-align: justify;">
<br />
<i><b>How to pick a good claypot?</b></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The pot should not have any cracks and when a gentle knock is given, it should produce a crisp and loud sound. The lid should cover the pot evenly and nicely, so that the heat and fragrance from the food that is cooking inside will not evaporate quickly. The inside of the pot should also be glazed.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>What to do before the first cooking?</i></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Unlike shiny stainless steel pots, a brand new claypot needs to be treated before it is used. To treat it, simply soak it in tap water for a day so that it doesn't crack or break while being used over the stove. After that, boil some water in it, preferably water from rinsing rice. Reason is the starch in the water will seep into the pores of the claypot and thus, helps to strengthen the pot.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i><b>How to care and clean a claypot?</b></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Do not heat up an empty claypot. Also, do not immediately soak or wash the claypot after cooking as the sudden change of water temperature may eventually crack it. Wash it with a non-metallic scrubbing pad or brush after the pot has cooled down. After washing, wipe clean and leave to air dry before storing. If the pot has not been used for weeks or months, it's advisable to soak it in water for 1-2 hours before using. </div>
<br />
<div style="text-align: justify;">
Although the above sounds like a lot to digest, do not feel discouraged as it's really easy to cook with claypot. The food is flavorful and for a strange reason, it makes me feel somewhat wonderfully nostalgic! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Last but not least, here's one of the many flavorful recipes from the book - claypot pork belly with salted fish.</div>
<div style="text-align: justify;">
<br />
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-A6NY9leBPsg/T56GDbP8--I/AAAAAAAABog/gztzliV8n0c/s1600/IMG_3370.JPG"><img border="0" height="426" src="https://1.bp.blogspot.com/-A6NY9leBPsg/T56GDbP8--I/AAAAAAAABog/gztzliV8n0c/s640/IMG_3370.JPG" width="550" /></a></div>
</div>
<br />
Ingredients:<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
~ 300 g pork belly, cut into thin slices</div>
<div style="text-align: justify;">
~ 25 g salted fish</div>
<div style="text-align: justify;">
~ 2 cloves garlic, chopped</div>
<div style="text-align: justify;">
~ 6 shallots, sliced thinly</div>
<div style="text-align: justify;">
~ 2 to 3 dried chillies, cut into several pieces, remove the seeds</div>
<div style="text-align: justify;">
~ 5 slices ginger</div>
<div style="text-align: justify;">
~ 4 to 5 stalks spring onion, cut into 3 cm strips</div>
<div style="text-align: justify;">
~ 1 large onion, quartered and sliced</div>
<div style="text-align: justify;">
~ 2/3 cup water</div>
<div style="text-align: justify;">
~ 1/2 tbsp cornflour (dissolve in 3 tbsps water) </div>
<div style="text-align: justify;">
~ Some cooking oil </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Marinade - 1/2 tbsp oyster sauce; 1/2 tbsp dark soy sauce; 1/2 tbsp cornflour</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Seasonings - 1/2 tsp dark soy sauce; 1 tbsp light soy sauce; 1 tsp sugar; 1tbsp shaoxing wine</div>
<div style="text-align: justify;">
<br /></div>
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<br /></div>
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<a href="http://3.bp.blogspot.com/-Olcx4JFzuXg/T56E-8qat3I/AAAAAAAABoY/dzC-CVmIy3g/s1600/IMG_3380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-Olcx4JFzuXg/T56E-8qat3I/AAAAAAAABoY/dzC-CVmIy3g/s640/IMG_3380.JPG" width="550" /></a></div>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
~ Combine pork belly slices with the marinade and set aside for 30 minutes. </div>
<div style="text-align: justify;">
~ Pan-fry salted fish until fragrant, set aside. </div>
<div style="text-align: justify;">
~ Heat cooking oil in a claypot. Add shallots, garlic, ginger and dried chillies and fry until fragrant. Stir in pork belly and toss well. Add water and sugar and bring to a boil. Cover the claypot with its lid and simmer over low heat until pork belly is soft. Add a little bit of water one at a time if necessary.</div>
<div style="text-align: justify;">
~ Add salted fish and seasonings and continue to simmer for a few minutes more. </div>
<div style="text-align: justify;">
~ Add in the cornflour mixture, stir well and let it come to a simmer and the gravy would have thickened. </div>
<div style="text-align: justify;">
~ Stir in spring onion and onion. Toss well for a few seconds. It is now ready to be served with rice. </div>
<div style="text-align: justify;">
<br />
<br /></div>
Happy Labor Day holiday!<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cheers</div>
<div style="color: #cc0000; text-align: justify;">
<b><i>petite nyonya</i></b></div>
<div style="text-align: justify;">
<br /></div>
petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com16tag:blogger.com,1999:blog-3129122626921687939.post-8242254218490029622012-04-17T19:40:00.005+08:002017-10-14T22:45:22.906+08:00Apple Plum Almond Cream Tart<div style="text-align: center;">
<div style="text-align: left;">
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<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jWiYpxCWrDc/T4gW3jrVWsI/AAAAAAAABl8/VsoGpT-aHGY/s1600/IMG_3291.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5730855669554567874" src="https://2.bp.blogspot.com/-jWiYpxCWrDc/T4gW3jrVWsI/AAAAAAAABl8/VsoGpT-aHGY/s640/IMG_3291.JPG" width="540" /></a></div>
<br />
Usually, savoury tarts/pies appeal more to me that sweet ones but when I saw this almond cream tart recipe with fruits while browsing through my Martha Day's "365 Days of Desserts" book, I truly cannot wait to try it! I even thought about it the whole time I was trying to fall asleep that night, thinking about the next morning when I could make this. I love anything and everything that has got almond in it - almond cake, almond drink, almond pudding etc - give 'em all to me! And this tart....it's really good!</div>
</div>
<div style="text-align: left;">
<span style="text-align: justify;">For the pastry, I decided to use Michel Roux's</span><span style="font-family: "verdana"; font-size: 180%; text-align: justify;"><span style="font-size: 9pt; line-height: 115%;"> <span style="font-size: x-small;">pâte brisée</span></span> </span><span style="text-align: justify;">recipe from his wonderful book, "Pastry". It's definitely one of my favorite pastry books!</span><br />
<div style="text-align: justify;">
<br />
Good selection of fruits for this tart include apple, pear and stone fruits like plum, peach and nectarine. I used 2 Granny Smith apples and 2 plums for mine.</div>
<br /></div>
<span style="color: red; font-style: italic; font-weight: bold;">Making </span><span style="color: red; font-family: "verdana"; font-size: 180%; font-style: italic; font-weight: bold;"><span style="font-size: 9pt; line-height: 115%;">pâte brisée</span></span><span style="color: red; font-style: italic; font-weight: bold;">:</span></div>
<br />
~ 250 g plain flour<br />
~ 150 g butter, softened<br />
~ Pinch of salt<br />
~ 3/4 tbsp caster sugar<br />
~ 1 egg<br />
~ 1 tbsp cold milk<br />
<br />
<div style="text-align: justify;">
Place everything (except the milk) in a mixing bowl. Use a dough hook and mix at low speed. It can be rubbed together by hand too. Once the dough starts to come together, add the milk and mix until everything combines. Take the dough out and on a lightly floured surface, use the palm of your hand to knead it 4-5 times until all bits of flour is well incorporated. Roll out and line the base and side of a 9 inch tart pan. Refrigerate for 20 minutes.<br />
<br />
After the 20 minutes are up, take the tart pan out of the refrigerator, use a fork to randomly poke holes all over the pastry base and sides so as to release hot air during baking, and straightaway put it in the oven to pre-bake for about 30 minutes at 160 deg C. Take it out and let cool.</div>
<br />
<div style="text-align: justify;">
Meanwhile, wash the fruits, peel off the skin if you prefer, discard the seeds/core and slice about 5mm thickness.</div>
<br />
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-c7iLi0PXPpw/T4gVBUIsB2I/AAAAAAAABlA/TA9jISJ0ibo/s1600/IMG_3264.JPG"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5730853638158157666" src="https://4.bp.blogspot.com/-c7iLi0PXPpw/T4gVBUIsB2I/AAAAAAAABlA/TA9jISJ0ibo/s640/IMG_3264.JPG" width="540" /></a></div>
<div style="text-align: center;">
</div>
<br />
<br />
<span style="color: red; font-style: italic; font-weight: bold;">Making the almond cream:</span><br />
<br />
~ 2/3 cup ground almond<br />
~ 2 tbsp plain flour<br />
~ 90 g butter<br />
~ 90 g granulated sugar<br />
~ 1 egg<br />
~ 1 egg yolk<br />
~ 1/2 tsp vanilla essence<br />
~ 1 tbsp rum (optional)<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Cream the butter and sugar until light and fluffy. Beat in the egg and yolk. Stir in the ground almond and flour. Mix well. Stir in the vanilla and rum. Mix well again. Spread evenly on the pre-baked pastry case. Lastly, arrange the slices of fruits in the pattern of a wheel, pressing down gently the bottom end of each fruit slice before overlapping with another slice on top. Bake the tart until it begins to brown and the almond cream cakey part is done.</div>
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-b5X6zOatMVE/T4gVBwLdwlI/AAAAAAAABlY/9ItoI-MX0_s/s1600/IMG_3290.JPG"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5730853645685998162" src="https://3.bp.blogspot.com/-b5X6zOatMVE/T4gVBwLdwlI/AAAAAAAABlY/9ItoI-MX0_s/s640/IMG_3290.JPG" width="540" /></a><br />
<br /></div>
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-CTHtmNSEYS8/T4gW4OFpLzI/AAAAAAAABmI/nJyCkqv1rmA/s1600/IMG_3296.JPG"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5730855680939208498" src="https://4.bp.blogspot.com/-CTHtmNSEYS8/T4gW4OFpLzI/AAAAAAAABmI/nJyCkqv1rmA/s640/IMG_3296.JPG" width="540" /></a><br />
<br /></div>
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-iraXyng1Tiw/T4gW4S3ajnI/AAAAAAAABmQ/4UIm3wQoI8w/s1600/IMG_3304.JPG"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5730855682221706866" src="https://2.bp.blogspot.com/-iraXyng1Tiw/T4gW4S3ajnI/AAAAAAAABmQ/4UIm3wQoI8w/s640/IMG_3304.JPG" width="540" /></a><br />
<br />
<div style="text-align: left;">
Happy baking!<br />
<br />
<span style="color: #009900; font-weight: bold;">petite nyonya</span><br />
<br /></div>
</div>
petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com12tag:blogger.com,1999:blog-3129122626921687939.post-60852319151861450622012-04-09T20:40:00.005+08:002017-10-14T22:08:15.350+08:00Portulaca - Flower, Weed, Herb or Veggie?<div style="text-align: justify;">
<br />
Apparently all answers are right.<br />
<br />
Portulaca is the general name for an annual, sun-loving and low flowering plant that has different species. There is portulaca grandiflora - the flower plant, and there is portulaca oleracea - the weed, herb and vegetable.<br />
<br />
Portulaca grandiflora is also commonly known as 'moss rose' or 'carpet rose', but I've always known it as 'japanese rose'. Some species has single layer flower petals while some others may have multi-layer petals. The flowers come in a multitude of different colours and they are just beautiful grown in wide and shallow pots or as edging plant in the garden.<br />
<br />
On the other hand, portulaca oleracea refers to the weed, herb and veggie variety. Other known names are purslane, pigweed, verdolaga, little hogweed and pusley. In the United States, edible portulaca or purslane is categorized as weed. This is a contrast to other parts of the world. It is recognized as a herb in some European countries like France where it is most commonly used for salads. In Asian countries like India and Malaysia and in many places throughout the African continent, purslane is a much-loved vegetable.<br />
<br />
Despite its myriad of names and categorization, portulaca oleracea is better known as 'sayur beremi' ('sayur' meaning vegetable) in Malaysia. This vegetable is pretty much 'off the grid' in terms of its popularity as compared to other everyday vegetables. But any true Peranakan person who is born and bred in Melaka - place of Peranakan culture historical roots - would have known and eaten this vegetable. I guess its 'popularity' is more inclined towards non-urban folks. It isn't sold in any of the supermarkets in the city, especially not in a place like Kuala Lumpur, but just maybe (JUST MAYBE!) it can be found sold by Malay traders at wholesale markets on the outskirts of the city.<br />
<br />
Sayur beremi brings so much fond memories to me. As the youngest child in the family, I often tagged along my Mom wherever she went and the memories of us picking this veggie together is indelible. My family was living in a charming seaside village by the Straits of Melaka during my childhood. I remember there was a house by the shore line that has purslane growing abundantly in the sandy soil outside. My Mom and I would go with an empty colander or plastic bag and both of us would come home with lots of this wonderful veggie! We were living just five minutes' walk away. Village folks back then were really generous people and the purslane plants were free for anyone's picking!<br />
<br />
Purslane is said to contain a high amount of omega-3 fatty acids than any other leafy veggies. It is also known to be very beneficial for the lungs, especially for those who smoke. Purslane has a delicate bitter taste but other than that, it is simply delicious stir-fried with some spicy chilli paste.<br />
<br />
<a href="http://en.wikipedia.org/wiki/Portulaca_oleracea" style="color: red;">Read here on wiki</a> if you would like to know a host of other benefits this modest veggie (or weed!) presents.<br />
<br />
<div style="text-align: center;">
<br />
This is purslane (edible portulaca) or 'sayur beremi' as we call it in Malaysia.</div>
<br /></div>
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-LYJSOVDeqas/T3xLy50iRTI/AAAAAAAABkE/chsSinwNtX4/s1600/DSCN6011.JPG"><img alt="" border="0" height="450" id="BLOGGER_PHOTO_ID_5727536163995141426" src="https://4.bp.blogspot.com/-LYJSOVDeqas/T3xLy50iRTI/AAAAAAAABkE/chsSinwNtX4/s640/DSCN6011.JPG" width="540" /></a></div>
<br />
<br />
<div style="text-align: center;">
This huge bunch costs only RM1.00 at the morning market in Melaka Sentral. My brother-in-law bought 3 bunches two weekends ago to feed my big family as most of us were back in our hometown Melaka for 'cheng beng' (Chinese All Souls' day).<br />
<br /></div>
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-26EPRWL049o/T3xKg9hNbyI/AAAAAAAABjI/cL9tsKJzz4c/s1600/DSCN6006.JPG"><img alt="" border="0" height="450" id="BLOGGER_PHOTO_ID_5727534756238552866" src="https://3.bp.blogspot.com/-26EPRWL049o/T3xKg9hNbyI/AAAAAAAABjI/cL9tsKJzz4c/s640/DSCN6006.JPG" width="540" /></a><br />
<br />
<br />
We spent the morning picking and choosing the leaves, discarding the bottom fibrous stems.<br />
This is all rinsed and ready for the wok.<br />
<br />
<a href="http://3.bp.blogspot.com/-NNVQL3A1uJs/T3xKhOvMRHI/AAAAAAAABjg/C-zy5Ae76TQ/s1600/DSCN6023.JPG"><img alt="" border="0" height="450" id="BLOGGER_PHOTO_ID_5727534760860599410" src="https://3.bp.blogspot.com/-NNVQL3A1uJs/T3xKhOvMRHI/AAAAAAAABjg/C-zy5Ae76TQ/s640/DSCN6023.JPG" width="540" /></a></div>
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<br />
<div style="text-align: center;">
Out of the wok...this is how we love our portulaca, weed or not! Mmmm...tasty!</div>
<br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-74Mvxf9ZCi0/T3xKhhLbweI/AAAAAAAABjo/gkZMj8rvoeY/s1600/DSCN6028.JPG"><img alt="" border="0" height="450" id="BLOGGER_PHOTO_ID_5727534765810893282" src="https://4.bp.blogspot.com/-74Mvxf9ZCi0/T3xKhhLbweI/AAAAAAAABjo/gkZMj8rvoeY/s640/DSCN6028.JPG" width="540" /></a></div>
<br />
Recipe:<br />
<br />
1 big bunch of purslane/'sayur beremi'<br />
4-5 shallots<br />
4-5 pips garlic<br />
4-5 large red chillies<br />
25 g dried prawns (soak in water for 15 minutes, rinsed once and drain off the water)<br />
1/4 cup cooking oil<br />
<br />
- Pound or blend shallots, chillies and dried prawns together.<br />
- Heat oil in a wok.<br />
- Saute the blended paste for 8-10 minutes on low to medium heat until it is fragrant.<br />
- Put in purslane and stir fry on medium to high heat until the veggie is all cooked through.<br />
- A little salt may be added but the dried prawns is already salty.<br />
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<div style="text-align: center;">
Last but not least, below are 2 species of my portulaca, the flower plant variety. These are not edible. The first two pictures is of the same plant and the leaves look similar with purslane, the edible portulaca. The last picture has needle-like leaves with multi-layer flower.</div>
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<a href="http://2.bp.blogspot.com/-kKxRNK4CShs/T4K79UkIpHI/AAAAAAAABkQ/P_FXKoqOCCA/s1600/DSCN6054.JPG"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5729348338135377010" src="https://2.bp.blogspot.com/-kKxRNK4CShs/T4K79UkIpHI/AAAAAAAABkQ/P_FXKoqOCCA/s640/DSCN6054.JPG" width="480" /></a></div>
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<a href="http://3.bp.blogspot.com/-b5ZA5Jhtf4Q/T4K79uh8YAI/AAAAAAAABkc/HZ7AqDFCShU/s1600/DSCN6061.JPG"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5729348345105506306" src="https://3.bp.blogspot.com/-b5ZA5Jhtf4Q/T4K79uh8YAI/AAAAAAAABkc/HZ7AqDFCShU/s640/DSCN6061.JPG" width="480" /></a><br />
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<a href="http://3.bp.blogspot.com/-Ifedu9XOOuw/T4K7-F-OhiI/AAAAAAAABko/6Ttkg3DhwYo/s1600/DSCN6066.JPG"><img alt="" border="0" height="450" id="BLOGGER_PHOTO_ID_5729348351398151714" src="https://3.bp.blogspot.com/-Ifedu9XOOuw/T4K7-F-OhiI/AAAAAAAABko/6Ttkg3DhwYo/s640/DSCN6066.JPG" width="540" /></a><br />
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Cheers<br />
<span style="color: #006600; font-weight: bold;">petite nyonya</span></div>
</div>
petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com32tag:blogger.com,1999:blog-3129122626921687939.post-51411744250881066232012-03-06T23:58:00.001+08:002017-10-14T20:35:53.166+08:00Macadamia Choc Chip & Cranberry Muffins<div style="text-align: justify;">
This muffin may cost a little more than usual to make, but I assure you that the reward you'll get from savoring it is worth the cost and effort. Taken from 'Mad About Muffins' by Diana Bonaparte, this recipe calls for macadamia nuts - luxuriously waxy milky expensive macadamia nuts! Never mind the cost, we all deserve a good stuff once in a while. I made very slight changes to the recipe and added dried cranberries for some tangy bite. Like all muffins, eat these when they are freshly out from the oven and still slightly warm. And don't forget to make that mug of aromatic black coffee too!</div>
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<a href="http://2.bp.blogspot.com/-bh-x9K1d63Q/T1IWBXTIGUI/AAAAAAAABfk/gk_ugjoguSw/s1600/IMG_2420.JPG"><img alt="" border="0" height="420" id="BLOGGER_PHOTO_ID_5715655089776499010" src="https://2.bp.blogspot.com/-bh-x9K1d63Q/T1IWBXTIGUI/AAAAAAAABfk/gk_ugjoguSw/s640/IMG_2420.JPG" width="555" /></a><br />
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<a href="http://1.bp.blogspot.com/-qrPxSPbsFNY/T1IWBpViorI/AAAAAAAABfw/SnArkENPq_o/s1600/IMG_2425.JPG"><img alt="" border="0" height="420" id="BLOGGER_PHOTO_ID_5715655094618464946" src="https://1.bp.blogspot.com/-qrPxSPbsFNY/T1IWBpViorI/AAAAAAAABfw/SnArkENPq_o/s640/IMG_2425.JPG" width="555" /></a><br />
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<a href="http://3.bp.blogspot.com/-rMGm881AXWg/T1IWB_Mr9AI/AAAAAAAABf4/G6IG6JxR5Cc/s1600/IMG_2442.JPG"><img alt="" border="0" height="420" id="BLOGGER_PHOTO_ID_5715655100486906882" src="https://3.bp.blogspot.com/-rMGm881AXWg/T1IWB_Mr9AI/AAAAAAAABf4/G6IG6JxR5Cc/s640/IMG_2442.JPG" width="555" /></a></div>
<span style="text-decoration: underline;"><br /></span>Ingredients:<br />
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Makes about 11-12 muffins<br />
<br />
270g plain flour<br />
170g caster sugar<br />
1 tbsp baking powder<br />
1/8 tsp salt<br />
100g macadamia nuts, toasted and ground<br />
170g milk<br />
2 eggs<br />
100g butter<br />
150g chocolate chips<br />
100g macadamia nuts, toasted and roughly chopped<br />
80g chopped dried cranberries<br />
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<div style="text-align: justify;">
1. Sift flour, sugar, baking powder and salt into a large bowl, then stir in the ground nuts.<br />
2. Combine the eggs and milk in a separate bowl and lightly whisk by hand.<br />
3. Melt the butter in a small bowl in a microwave or in a pan on a stove.<br />
4. Add the egg mixture and butter in the flour mixture. With a large spoon, fold together until just moistened.<br />
5. Gently fold in the choc chips, chopped nuts and dried cranberries. Fold until just mixed. Do not over mix the batter.<br />
6. Spoon into prepared muffin tin. Bake for around 35 minutes at 180 deg C or until muffins are well-risen, golden brown and springy when lightly pressed.</div>
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Enjoy!<br />
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<span style="color: red; font-style: italic; font-weight: bold;">petite nyonya</span>petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com8tag:blogger.com,1999:blog-3129122626921687939.post-41451912339956865182011-12-28T23:13:00.013+08:002017-10-14T20:46:58.988+08:00TO A FLAVORFUL 2012 !<div style="text-align: center;">
<span style="font-size: 130%;"><span style="color: red; font-weight: bold;">HAPPY</span><span style="font-weight: bold;"> </span><span style="color: #009900; font-weight: bold;">NEW</span><span style="font-weight: bold;"> </span><span style="color: #333399; font-weight: bold;">YEAR</span><span style="font-weight: bold;"> !</span></span></div>
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I didn't make it here for my Christmas wish, so I made sure I'm early for my New Year wish. 2011 is coming to an end, making way for 2012 to unfold soon. As we begin to reflect on our experiences in this past year, many of us will also begin to make new year resolutions. Do resolutions really work? I guess they do. Only if your determination to see them through is strong enough. I used to make new year resolutions every year during my teens and the last time I made any was probably when I was in my early 20s, having just started work and excited at earning an income. I've made so many resolutions in the past but 2 out of the many resolutions I distinctively remember that never made it through were 1) study harder 2) save more money. Knowing my past 'success rate' with new year resolutions, I don't even bother with it anymore. I can be such a procrastinator that the resolutions never get put into practice. I can also easily get bored and lazy with my original plan if I linger with it too long and thus, it will probably change again and again along the way. Or simply, they would just remain as empty promises to myself. If I have a resolution or an improvement or an aspiration to achieve these days, I'll try to work on it as soon as I can at any day of the year. So far this has been a pretty good system for me as I get things achieved sooner and surer. I guess I'm the kind who is better with short-term goals than long-term ones!<br />
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So, do you have a resolution you intend to silently pledge to yourself in the next couple of days? If it's going to be 'to cook more curries' (I'm saying this just because I have a nice curry recipe to share), I have a nice and easy home curry recipe to share here (see, I told ya! :).<br />
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This is my Mom's version of deliciously tangy fish curry that uses a mixed of Indian spices, condiments and fish curry powder. My Mom would always prepare this wonderful homey curry of hers with either golden snapper (ikan jenak/jenahak) or mackerel (ikan tenggiri) that were freshly hauled in from the Straits of Melaka. This curry also has ladies' fingers, brinjals and tomatoes cooked to soft perfection. I would love to flood my plate of rice with this curry before I dig in. Keep any leftover and reheat it the next day to go with bread.<br />
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<div style="text-align: center;">
<span style="font-style: italic;"> </span><a href="http://3.bp.blogspot.com/-hAi36bAqDaU/Tvsihc5wfSI/AAAAAAAABdg/Qif1JECneLA/s1600/DSCN3566.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5691180512202226978" src="https://3.bp.blogspot.com/-hAi36bAqDaU/Tvsihc5wfSI/AAAAAAAABdg/Qif1JECneLA/s400/DSCN3566.JPG" style="cursor: pointer; height: 414px; width: 555px;"></a></div>
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<span style="font-weight: bold;">Ingredients:</span><br />
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~ 1/4 cup cooking oil<br />
<div style="text-align: justify;">
~ 3 cloves garlic, thinly sliced<br />
~ 1 large onion, roughly chopped<br />
~ some curry leaves (optional)<br />
~ 1 tbsp of Indian spice mix (mix of fenugreek seeds, cumin seeds, fennel seeds & mustard seeds)</div>
~ 2 star anise<br />
~ 4-5 cloves<br />
~ an inch-long cinnamon stick<br />
~ 5 tbsps fish curry powder + 2 tsps optional chilli powder (mix with 3 or 4 tbsp water to form a thick paste)<br />
~ 4 or 5 cut slices snapper or mackerel (or stingray)<br />
~ 5 ladies' fingers/okra (cut into 1.5 long pieces)<br />
~ 2 round or long brinjals/eggplant (slice lengthwise in half then cut into 1.5 inch long pieces)<br />
~ 2 large tomatoes (quartered)<br />
~ 2 tbsps tamarind paste (rub well with 1 cup water to get the juice, discard the seeds)<br />
<div style="text-align: justify;">
~ 5 cups water<br />
<br />
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<span style="font-weight: bold;">Method:</span><br />
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~ Heat the oil in a small frying pan under small fire. When hot, saute together the spices, garlic and onion for until fragrant before adding in the curry paste and curry leaves.<br />
~ Saute everything for another 2 minutes or until the curry paste is fragrant but not over burnt. Then, transfer the paste to a pot large enough for cooking the curry.<br />
~ Pour the tamarind juice and cups of water into the paste in the pot. Let it come to a simmer for a while, and then taste it. It should be slightly tangy.<br />
~ Add in all the vegetables and let it simmer until all the vegetables are cooked to soft perfection.<br />
~ If the gravy is too tangy, add in a little bit of water. If it's not, add in a little bit of tamarind juice. It's really up to your personal preference.<br />
~ Lastly, add in the fish slices and enough salt to taste, let it come to a boil for a few minutes until the fish is cooked. Serve hot with a plate of rice.</div>
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This is my last recipe to share for this year and hope you'll enjoy it. Once again...<br />
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<span style="font-size: 130%;"><span style="color: red; font-weight: bold;">HAPPY</span><span style="font-weight: bold;"> </span><span style="color: #009900; font-weight: bold;">NEW</span><span style="font-weight: bold;"> </span><span style="color: #333399; font-weight: bold;">YEAR</span><span style="font-weight: bold;"> TO ALL OF YOU !<br /></span><span style="color: #cc6600; font-weight: bold;">MAY <span style="color: #993399;">2012</span> BRINGS US ALL WORLD & PERSONAL PEACE WITH MORE TOLERANCE LESS FIGHTINGS, MORE JUSTICE LESS CORRUPTIONS, MORE CHARITY LESS GREED, MORE LOVE LESS HATRED, MORE SAFETY LESS ACCIDENTS, MORE GOOD HEALTH LESS SICKNESS, MORE WISDOM & COMPASSION LESS IGNORANCE.</span></span><br />
<span style="font-size: 130%;"><br /><span style="color: #009900; font-weight: bold;">HAVE A BLESSED AND SAFE NEW YEAR!</span></span><br />
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<div style="text-align: left;">
cheers,<br />
petite nyonya</div>
</div>petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com18tag:blogger.com,1999:blog-3129122626921687939.post-51670340002148207532011-11-20T18:25:00.019+08:002012-06-21T14:02:54.600+08:00Cake Connection: Angry Bird Cupcake Deco Class<div style="text-align: justify;">
Ever dream of making your own gorgeous flowers or too-cute-to-gobble cartoon figurines all out of sugar? And to have your work of art adorn your perfectly baked cake to impress?</div>
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Well, if you have a budding or developing interest in cake decoration, just like myself, attending hands-on lessons gives you a 360 view of the different aspects of decoration that one may not be able to glean off by relying on books alone....an experience I discovered just recently.</div>
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<a href="http://1.bp.blogspot.com/-DRlfc8vwYFk/TsZufQSX_EI/AAAAAAAABS0/3Pgwp7BAH2s/s1600/IMG_2670.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676345863574125634" src="http://1.bp.blogspot.com/-DRlfc8vwYFk/TsZufQSX_EI/AAAAAAAABS0/3Pgwp7BAH2s/s400/IMG_2670.JPG" style="cursor: pointer; height: 540px; width: 361px;" /></a><br />
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A couple of days ago I attended a 'Angry Bird Cupcake Decoration' class held exclusive for bloggers at the invitation and courtesy of Cake Connection, located at Jaya One, Petaling Jaya.<br />
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A little bit of background, Cake Connection is truly a dream business made real by two very affable and gracious ladies, <span style="color: #009900; font-weight: bold;">Nancy and Shyamala</span>. Once colleagues at an international MNC company, they both share the same personal interest and passion, and were always the happy bakers who would volunteer to whip up something in their kitchens for any function or celebration in the office. One progress to another, they then decided to swap their corporate suits for aprons, and have not looked back since.<br />
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It was a few months ago that I came across Cake Connection's website while searching for cake and baking supply shops in KL but have yet to pay the store a visit. So when I received an email invitation to attend a complimentary Angry Bird cupcake decoration class, I was JUST SO GLAD!<br />
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I have had a keen interest in cake decoration for years now and have always fully relied on books and the web for instructions. Although the idea to attend courses did occur to me once or twice, it had not stuck, till now.<br />
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The class taught us techniques and tips which may not be covered in books, and above all what I really like about it was that Nancy, our instructor, conducted the class with much clarity, patience and a step-by-step method.</div>
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<a href="http://3.bp.blogspot.com/-NlHZpcCwhuE/TsZ5akc0pKI/AAAAAAAABUg/p8CWv2wwGHU/s1600/IMG_2652%2B-%2BCopy.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676357877715215522" src="http://3.bp.blogspot.com/-NlHZpcCwhuE/TsZ5akc0pKI/AAAAAAAABUg/p8CWv2wwGHU/s400/IMG_2652%2B-%2BCopy.JPG" style="cursor: pointer; height: 295px; width: 443px;" /></a><br />
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<span style="font-style: italic;">These are samples of Angry Bird figurines that were perfectly molded in advance by our instructor, Nancy. </span><span style="font-style: italic;">They are so neatly and proportionately made!</span><br />
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<div style="text-align: justify;">
The class started promptly at 10.30 am with a quick introduction of one another. There were Nancy, our instructor, and seven bloggers including myself. Following the ice-breaker, Nancy started the class by touching on the basics like the different available brands of fondant in the market, which one she favors and why, the difference between fondant and gumpaste and what is each suitable/unsuitable for and how to make our own edible glue at home.<br />
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Each of us was given printed notes to refer to and thanks to Cake Connection's generosity, the note even included a sour cream chocolate cupcake recipe (Sonia's blog has it, refer below for the link) and a chocolate butter cream recipe. Both are delicious to boot!! Pre-colored fondant and decoration tools were also prepared for our creative task.</div>
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<div style="text-align: center;">
<span style="font-style: italic;">Notes, colored fondant/gumpaste and tools were prepared for our use</span><br />
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<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-Rl4bFZgXyHQ/TsZyeMwYVhI/AAAAAAAABTY/Qz2q5wuwpak/s1600/IMG_2556%2B-%2BCopy.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676350243492877842" src="http://1.bp.blogspot.com/-Rl4bFZgXyHQ/TsZyeMwYVhI/AAAAAAAABTY/Qz2q5wuwpak/s400/IMG_2556%2B-%2BCopy.JPG" style="cursor: pointer; height: 279px; width: 422px;" /></a><br />
<a href="http://2.bp.blogspot.com/-TGLnE-Izd1I/TsZy5WkEidI/AAAAAAAABTk/24VEd2wQKCs/s1600/IMG_2557%2B-%2BCopy.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676350709982071250" src="http://2.bp.blogspot.com/-TGLnE-Izd1I/TsZy5WkEidI/AAAAAAAABTk/24VEd2wQKCs/s400/IMG_2557%2B-%2BCopy.JPG" style="cursor: pointer; height: 281px; width: 422px;" /></a></div>
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<div style="text-align: justify;">
After running through the basics, Nancy then started the hands-on way of showing us the correct method of kneading fondant to make it pliable, how to color a huge amount of fondant in a more effortless manner, as well as how to ensure that the color is incorporated evenly throughout.<br />
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<div style="text-align: center;">
<span style="font-style: italic;">Here's our friendly instructor at work to show us the right method of kneading fondant to make it smooth and pliable for molding<br /></span></div>
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-7GeP1euoMvc/TsZ2imA7rTI/AAAAAAAABTw/Cf5iAz7zZLE/s1600/N1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676354717039177010" src="http://2.bp.blogspot.com/-7GeP1euoMvc/TsZ2imA7rTI/AAAAAAAABTw/Cf5iAz7zZLE/s400/N1.JPG" style="cursor: pointer; height: 228px; width: 157px;" /></a><a href="http://1.bp.blogspot.com/-TOcfuTZCaso/TsZ2ipVOA6I/AAAAAAAABT8/XdPLIcMZeQk/s1600/N2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676354717929571234" src="http://1.bp.blogspot.com/-TOcfuTZCaso/TsZ2ipVOA6I/AAAAAAAABT8/XdPLIcMZeQk/s400/N2.JPG" style="cursor: pointer; height: 227px; width: 163px;" /></a><a href="http://1.bp.blogspot.com/-N66SJY_7I7k/TsZ4FBqs87I/AAAAAAAABUU/aYGZiBsFGSk/s1600/IMG_2566.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676356408089310130" src="http://1.bp.blogspot.com/-N66SJY_7I7k/TsZ4FBqs87I/AAAAAAAABUU/aYGZiBsFGSk/s400/IMG_2566.JPG" style="cursor: pointer; height: 226px; width: 154px;" /></a><br />
<br />
<br />
<span style="font-style: italic;">And then, she proceeded to coloring, rolling and cutting it for the cupcake surface</span><br />
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<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-qAKmc59yz28/TselOred0wI/AAAAAAAABZ8/-R1zi22Hrvk/s1600/IMG_2573.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676687526931059458" src="http://1.bp.blogspot.com/-qAKmc59yz28/TselOred0wI/AAAAAAAABZ8/-R1zi22Hrvk/s400/IMG_2573.JPG" style="cursor: pointer; height: 232px; width: 162px;" /></a><a href="http://4.bp.blogspot.com/-SdSxxA1imx8/TselO0ob4WI/AAAAAAAABaI/BF6vUkfW7kY/s1600/IMG_2581.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676687529388794210" src="http://4.bp.blogspot.com/-SdSxxA1imx8/TselO0ob4WI/AAAAAAAABaI/BF6vUkfW7kY/s400/IMG_2581.JPG" style="cursor: pointer; height: 233px; width: 156px;" /></a><a href="http://3.bp.blogspot.com/-A7Y0tYrSaLw/TselPVEENJI/AAAAAAAABaU/tFJ21LaRmV8/s1600/IMG_2583.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676687538094617746" src="http://3.bp.blogspot.com/-A7Y0tYrSaLw/TselPVEENJI/AAAAAAAABaU/tFJ21LaRmV8/s400/IMG_2583.JPG" style="cursor: pointer; height: 233px; width: 156px;" /></a><br />
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<a href="http://4.bp.blogspot.com/-Lr0N-SmoRvc/TsZ9yeY-dcI/AAAAAAAABVE/DDJ4xJq-SiU/s1600/IMG_2584.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676362686451840450" src="http://4.bp.blogspot.com/-Lr0N-SmoRvc/TsZ9yeY-dcI/AAAAAAAABVE/DDJ4xJq-SiU/s400/IMG_2584.JPG" style="cursor: pointer; height: 285px; width: 429px;" /></a><br />
<a href="http://4.bp.blogspot.com/-nfMEpfnp7uU/TsZ9yla1_9I/AAAAAAAABVQ/3J8ug_fPHNc/s1600/IMG_2586.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676362688338722770" src="http://4.bp.blogspot.com/-nfMEpfnp7uU/TsZ9yla1_9I/AAAAAAAABVQ/3J8ug_fPHNc/s400/IMG_2586.JPG" style="cursor: pointer; height: 282px; width: 430px;" /></a></div>
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<div style="text-align: justify;">
We were taught six designs of the Angry Bird characters which included 2D and 3D.<br />
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Each detail, big or tiny, from the beaks to the eye balls, ears and tails, were taught in a step-by-step and clear manner.<br />
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At one point just when I thought I had completed one of the figurines (the 5th one I think) with a feeling of relief coming over me, we heard Nancy said... "okay, attention all you beautiful ladies (ok, she didn't say beautiful), now we make the feather!" Errr...what??? Okay, I'm soldiering on, girlfriend!...<br />
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We were also taught on which detail to assemble or arrange first in order to make the whole experience easier, as well as how to steadily secure the 3D figurines on top of the cupcake in order to avoid slippage during transportation of the cupcakes.<br />
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<div style="font-style: italic; text-align: center;">
Step-by-step method in making 2D characters</div>
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<div style="text-align: left;">
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<a href="http://4.bp.blogspot.com/--elIMWEnep4/Tsc9_eDl5VI/AAAAAAAABVc/DNs40JgO4mg/s1600/IMG_2588.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676574015932982610" src="http://4.bp.blogspot.com/--elIMWEnep4/Tsc9_eDl5VI/AAAAAAAABVc/DNs40JgO4mg/s400/IMG_2588.JPG" style="cursor: pointer; height: 293px; width: 434px;" /></a><br />
<a href="http://4.bp.blogspot.com/-0i8Pr_qZbKY/Tsc9_rJwHXI/AAAAAAAABVk/30MchhiD1sM/s1600/IMG_2591.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676574019448479090" src="http://4.bp.blogspot.com/-0i8Pr_qZbKY/Tsc9_rJwHXI/AAAAAAAABVk/30MchhiD1sM/s400/IMG_2591.JPG" style="cursor: pointer; height: 289px; width: 434px;" /></a><br />
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<a href="http://1.bp.blogspot.com/--YfifPSG-c4/Tsc_sSO-ZxI/AAAAAAAABV0/sIHoV-aO3lw/s1600/IMG_2594.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676575885365241618" src="http://1.bp.blogspot.com/--YfifPSG-c4/Tsc_sSO-ZxI/AAAAAAAABV0/sIHoV-aO3lw/s400/IMG_2594.JPG" style="cursor: pointer; height: 516px; width: 343px;" /></a><br />
<a href="http://2.bp.blogspot.com/-vRxIZleLX_8/Tsc_sfan_2I/AAAAAAAABWE/VRJl_9WrRLU/s1600/IMG_2605.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676575888903765858" src="http://2.bp.blogspot.com/-vRxIZleLX_8/Tsc_sfan_2I/AAAAAAAABWE/VRJl_9WrRLU/s400/IMG_2605.JPG" style="cursor: pointer; height: 519px; width: 345px;" /></a><br />
<a href="http://2.bp.blogspot.com/-IGS7IjU03dU/TsdJIX2LOkI/AAAAAAAABWk/LL-1EzM8rMY/s1600/IMG_2613.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676586263512824386" src="http://2.bp.blogspot.com/-IGS7IjU03dU/TsdJIX2LOkI/AAAAAAAABWk/LL-1EzM8rMY/s400/IMG_2613.JPG" style="cursor: pointer; height: 513px; width: 345px;" /></a><br />
<a href="http://3.bp.blogspot.com/-2-sXb2I6vcQ/TsdJIiTzGBI/AAAAAAAABW0/VKX3xkegowM/s1600/IMG_2620.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676586266321426450" src="http://3.bp.blogspot.com/-2-sXb2I6vcQ/TsdJIiTzGBI/AAAAAAAABW0/VKX3xkegowM/s400/IMG_2620.JPG" style="cursor: pointer; height: 516px; width: 345px;" /></a><br />
<span style="font-style: italic;"><br /><br />After showing us the 2D above, Nancy progressed on to show us how to make a cute electric green 3D piglet</span><br />
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<a href="http://1.bp.blogspot.com/-dfK21hEXTXU/TsdJH7PMDbI/AAAAAAAABWM/Cs2e9_u41hI/s1600/IMG_2606.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676586255833107890" src="http://1.bp.blogspot.com/-dfK21hEXTXU/TsdJH7PMDbI/AAAAAAAABWM/Cs2e9_u41hI/s400/IMG_2606.JPG" style="cursor: pointer; height: 512px; width: 343px;" /></a><br />
<a href="http://3.bp.blogspot.com/-GAjqiyoGqoE/TsdJIAZNiCI/AAAAAAAABWY/nq8aHN0AsgI/s1600/IMG_2611.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676586257217325090" src="http://3.bp.blogspot.com/-GAjqiyoGqoE/TsdJIAZNiCI/AAAAAAAABWY/nq8aHN0AsgI/s400/IMG_2611.JPG" style="cursor: pointer; height: 521px; width: 344px;" /></a><br />
<div style="text-align: center;">
<br />
<br />
<span style="font-style: italic;">Here are my 'work of art' after 4.5 hours of fun (and some stress!). That's an average of </span><span style="font-style: italic;">45 minutes of decoration time per cupcake!! I guess I shall not complain anymore the next time I see an expensive 3D cupcake being sold outside.</span><br />
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<a href="http://1.bp.blogspot.com/-MgJDomCDUVE/TsdND6TkvqI/AAAAAAAABXE/znDA0QlLcck/s1600/IMG_2626.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676590584910102178" src="http://1.bp.blogspot.com/-MgJDomCDUVE/TsdND6TkvqI/AAAAAAAABXE/znDA0QlLcck/s400/IMG_2626.JPG" style="cursor: pointer; height: 293px; width: 440px;" /></a><br />
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<a href="http://2.bp.blogspot.com/-xkYeiSF-Z4Q/TsdNECsA9XI/AAAAAAAABXY/oKkBNw2rgzI/s1600/IMG_2629.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676590587160098162" src="http://2.bp.blogspot.com/-xkYeiSF-Z4Q/TsdNECsA9XI/AAAAAAAABXY/oKkBNw2rgzI/s400/IMG_2629.JPG" style="cursor: pointer; height: 292px; width: 440px;" /></a><br />
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<a href="http://3.bp.blogspot.com/-BP5mkP6MdIA/TsjCc5Z5zZI/AAAAAAAABag/jUbYUb8QsHs/s1600/IMG_2743%2B-%2BCopy.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5677001132002102674" src="http://3.bp.blogspot.com/-BP5mkP6MdIA/TsjCc5Z5zZI/AAAAAAAABag/jUbYUb8QsHs/s400/IMG_2743%2B-%2BCopy.JPG" style="cursor: pointer; height: 294px; width: 441px;" /></a><br />
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<a href="http://2.bp.blogspot.com/-eOb9rI1aoX0/TsjCc5tIXtI/AAAAAAAABao/VwfpY_gK_sw/s1600/AB3.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5677001132082749138" src="http://2.bp.blogspot.com/-eOb9rI1aoX0/TsjCc5tIXtI/AAAAAAAABao/VwfpY_gK_sw/s400/AB3.JPG" style="cursor: pointer; height: 295px; width: 442px;" /></a><br />
<br />
<a href="http://4.bp.blogspot.com/-9NjKIMQmyjQ/TsjQ932KbaI/AAAAAAAABa4/NBN1f_212sk/s1600/AB7.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5677017091682233762" src="http://4.bp.blogspot.com/-9NjKIMQmyjQ/TsjQ932KbaI/AAAAAAAABa4/NBN1f_212sk/s400/AB7.JPG" style="cursor: pointer; height: 503px; width: 337px;" /></a><br />
<div style="text-align: center;">
<span style="font-style: italic;"><br /><br />Here are the talented bloggers (minus me and 3 others who were busy getting their cameras ready) with their work of art striking a pose with Nancy and Shyamala (in pink)<br /></span></div>
<a href="http://3.bp.blogspot.com/-jBViAxK1TR0/TsdNDyPGSjI/AAAAAAAABW8/oukFoMcPDAo/s1600/IMG_2630.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676590582743845426" src="http://3.bp.blogspot.com/-jBViAxK1TR0/TsdNDyPGSjI/AAAAAAAABW8/oukFoMcPDAo/s400/IMG_2630.JPG" style="cursor: pointer; height: 299px; width: 448px;" /></a><br />
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<span style="font-style: italic;">Sonia with her angry birdies<br /></span><a href="http://4.bp.blogspot.com/-T3S7C_3_1Nw/TsdNE4YnhgI/AAAAAAAABXg/2lHILdKfbxE/s1600/IMG_2635.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676590601574254082" src="http://4.bp.blogspot.com/-T3S7C_3_1Nw/TsdNE4YnhgI/AAAAAAAABXg/2lHILdKfbxE/s400/IMG_2635.JPG" style="cursor: pointer; height: 299px; width: 447px;" /></a><br />
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Lessons are comfortably held in a spacious room within the store itself. Our gracious hostesses also prepared light snacks to thank us for coming. We were overwhelmed with excitement over our work of art and everyone was clicking away, posing with their products.<br />
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Few of us stayed back a little while longer to check out the various cake decoration products at the store. Also, one can't help but notice and admire the sugar craft work of other students being displayed. Here are some of the beautiful work:</div>
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<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-IpSkkddaWkk/TsdQcDMTScI/AAAAAAAABX0/F3xXgQVjm1k/s1600/IMG_2659.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676594298147260866" src="http://1.bp.blogspot.com/-IpSkkddaWkk/TsdQcDMTScI/AAAAAAAABX0/F3xXgQVjm1k/s400/IMG_2659.JPG" style="cursor: pointer; height: 543px; width: 361px;" /></a><br />
<br />
<a href="http://1.bp.blogspot.com/-fzC0n1F0TVg/TsdQcYHOzsI/AAAAAAAABYI/dDlz9pKop3M/s1600/IMG_2663.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676594303763140290" src="http://1.bp.blogspot.com/-fzC0n1F0TVg/TsdQcYHOzsI/AAAAAAAABYI/dDlz9pKop3M/s400/IMG_2663.JPG" style="cursor: pointer; height: 543px; width: 360px;" /></a><br />
<br />
<a href="http://3.bp.blogspot.com/-1hxVX1CaHoM/TsdQcP7xi9I/AAAAAAAABXs/GzE5WJivAZQ/s1600/IMG_2654.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676594301567601618" src="http://3.bp.blogspot.com/-1hxVX1CaHoM/TsdQcP7xi9I/AAAAAAAABXs/GzE5WJivAZQ/s400/IMG_2654.JPG" style="cursor: pointer; height: 534px; width: 360px;" /></a><br />
<br /></div>
<a href="http://1.bp.blogspot.com/-gWGqTOzyi7w/TsdRpwhQSoI/AAAAAAAABYo/0qg3LuiFi5I/s1600/IMG_2661.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676595633164667522" src="http://1.bp.blogspot.com/-gWGqTOzyi7w/TsdRpwhQSoI/AAAAAAAABYo/0qg3LuiFi5I/s400/IMG_2661.JPG" style="cursor: pointer; height: 311px; width: 467px;" /></a><br />
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<a href="http://3.bp.blogspot.com/-bUnItFHApwY/TsdQdNOJX9I/AAAAAAAABYQ/Yg6lVOQaXb8/s1600/IMG_2658.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676594318019223506" src="http://3.bp.blogspot.com/-bUnItFHApwY/TsdQdNOJX9I/AAAAAAAABYQ/Yg6lVOQaXb8/s400/IMG_2658.JPG" style="cursor: pointer; height: 311px; width: 467px;" /></a><br />
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Products you can find at Cake Connection range from various tools and cutters, silicon impression mold and veiners, Wilton and Americolor food colors, sprinkles and pearl dust, gourmet vanilla extract and bean paste, many kinds of ready-made sugar ornaments like flowers and other figurines, impression mat, cookie cutters and many many more. A full list of products can be found on Cake Connection's website.<br />
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<a href="http://2.bp.blogspot.com/-UIDm8LhlBmE/TsdTSP8sW-I/AAAAAAAABY8/DIacHQBYX2Q/s1600/IMG_2694.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676597428307647458" src="http://2.bp.blogspot.com/-UIDm8LhlBmE/TsdTSP8sW-I/AAAAAAAABY8/DIacHQBYX2Q/s400/IMG_2694.JPG" style="cursor: pointer; height: 156px; width: 229px;" /></a><a href="http://1.bp.blogspot.com/-mDKt1ZVHPgQ/TsdTR_YkLbI/AAAAAAAABY0/dunKdx9hF5k/s1600/IMG_2674.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676597423861149106" src="http://1.bp.blogspot.com/-mDKt1ZVHPgQ/TsdTR_YkLbI/AAAAAAAABY0/dunKdx9hF5k/s400/IMG_2674.JPG" style="cursor: pointer; height: 156px; width: 233px;" /></a><br />
<div style="text-align: left;">
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-nvCB6Hjr8JI/TsdTSgxnTsI/AAAAAAAABZI/nsm5tB4KkrY/s1600/IMG_2695.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676597432824581826" src="http://3.bp.blogspot.com/-nvCB6Hjr8JI/TsdTSgxnTsI/AAAAAAAABZI/nsm5tB4KkrY/s400/IMG_2695.JPG" style="cursor: pointer; height: 158px; width: 229px;" /></a><a href="http://2.bp.blogspot.com/-CZbemdTtdF0/TsdUuaAT7pI/AAAAAAAABZY/MAb3YR3oPYo/s1600/IMG_2675.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676599011555143314" src="http://2.bp.blogspot.com/-CZbemdTtdF0/TsdUuaAT7pI/AAAAAAAABZY/MAb3YR3oPYo/s400/IMG_2675.JPG" style="cursor: pointer; height: 158px; width: 234px;" /></a></div>
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-yK3uruiJnlQ/TsdXfJaUnCI/AAAAAAAABZw/PVNVpPUgabc/s1600/IMG_2681.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676602047937682466" src="http://2.bp.blogspot.com/-yK3uruiJnlQ/TsdXfJaUnCI/AAAAAAAABZw/PVNVpPUgabc/s400/IMG_2681.JPG" style="cursor: pointer; height: 156px; width: 234px;" /></a><a href="http://2.bp.blogspot.com/-qYTYMed7iZk/TsdXfKLIR8I/AAAAAAAABZk/2OkNe91f60o/s1600/IMG_2672.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676602048142395330" src="http://2.bp.blogspot.com/-qYTYMed7iZk/TsdXfKLIR8I/AAAAAAAABZk/2OkNe91f60o/s400/IMG_2672.JPG" style="cursor: pointer; height: 156px; width: 229px;" /></a></div>
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It was a fun and creative class, and I would like to again thank Cake Connection for having us there. Special thanks to Nancy for being the wonderful instructor who shared many additional tips with us and to Shyamala for entertaining Veron and myself with a thousand and one product questions at the end. Yes, we were the last two out.<br />
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To <a href="http://www.ivyaiwei.com/" style="color: #000099;">Ivy of My Story</a><a href="http://www.ivyaiwei.com/" style="color: #000099;">,</a><span style="color: #000099;"> </span><a href="http://pureglutton.com/" style="color: #000099;">Chris of Pure Glutton</a><span style="color: #000099;">, </span><a href="http://cherryonacake.blogspot.com/" style="color: #000099;">Zurin of Cherry on a Cake</a><span style="color: #000099;">, </span><a href="http://www.caramelmoko.wordpress.com/" style="color: #000099;">Tomoko</a><a href="http://www.caramelmoko.wordpress.com/" style="color: #000099;"> of Caramel Factory</a><span style="color: #000099;">, </span><a href="http://nasilemaklover.blogspot.com/" style="color: #000099;">Sonia of Nasi Lemak Lover</a><span style="color: #000099;"> </span>and <a href="http://quaypocooks.blogspot.com/" style="color: #000099;">Veron</a><a href="http://quaypocooks.blogspot.com/" style="color: #000099;"> of Quay Po Cooks</a>, it was a pleasure knowing and meeting all of you. Have fun decorating at home!!<br />
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To my readers and visitors, do hop over to Cake Connection's website and my fellow bloggers' blog. Enjoy and hope you''ll be inspired to jump in the cake decoraters' bandwagon!<br />
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Also, Cake Connection has a list of upcoming deco classes in December and do check it out on their site. I am personally very keen on its rose-making class. Zurin, who has attended it before, was full of praises and looking at Zurin's cakes, I am totally sold!<br />
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Here are the contact details:<br />
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Cake Connection Sdn Bhd (above Royal Oak Pub & Restaurant)<br />
D11-1 Block D, Jaya One<br />
72A Jalan Universiti<br />
46200 Petaling Jaya<br />
Selangor, Malaysia<br />
Tel: +603-79564450<br />
URL: http://www.cakeconnection.com.my<br />
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Till then, cheers<br />
<span style="font-size: 130%;"><span style="font-style: italic;">petite nyonya</span></span><br />
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</div>
</div>petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com19tag:blogger.com,1999:blog-3129122626921687939.post-32601059156471334422011-10-24T22:00:00.003+08:002012-06-21T14:34:18.908+08:00More Books and A Chocolate Lemon Marble Cake<div style="text-align: justify;">
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Never have I purchased so many books in a month! And there's one more in the shipment yet to arrive!! Yabadabadooo...<br />
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My two sisters (out of five I have!!) and I are cook book addicts! We have some of the same titles and at other times, we cannot get our eyes off each other's books. So twice recently, we collected orders before ordering the same book - three copies.<br />
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Back to my purchases, first up, there are these books - one of Tish Boyle's (recommended by one of my two cook book addict sisters) and many of Peggy Porschen's - that I ordered online and arrived around 3 weeks ago. On Tish's book, I was instantly sold to it by the photo of a heavenly-looking piece of creamy pumpkin cheesecake while flipping thru' my sister's copy. And then, she tried out the almond pound cake while I was at her place and so I had a slice of it warm and fresh out of the oven. It was so so so delicious, I am not kidding!! Few days later, I ordered two copies of the book - for myself and for my other cook book addict sis.<br />
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<a href="http://4.bp.blogspot.com/-YKy9gqUV960/TqP92-TrTiI/AAAAAAAABQ0/euL68HJYF-Q/s1600/IMG_2331.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5666651877042507298" src="http://4.bp.blogspot.com/-YKy9gqUV960/TqP92-TrTiI/AAAAAAAABQ0/euL68HJYF-Q/s400/IMG_2331.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
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And no prize for guessing, it's evident that I simply, simply, simply love and admire the work of the amazingly talented Peggy Porschen. Peggy specialises in wedding and party cakes. Her talent stands distinct from the rest in her genre and her cake work speaks nothing but immaculate perfection and alluring romance.<br />
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The above were not all. There was a mega warehouse book sale by the Big Bad Wolf Books this month with up to 95% mark down and I got these books below at really cheap prices. The Hershey's recipe collection was at only RM15 (USD5). I didn't buy that many actually.</div>
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<a href="http://2.bp.blogspot.com/-TCiLndmTbSc/TqP93DucLxI/AAAAAAAABQ8/Rkgm0ohxeFg/s1600/IMG_2348.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5666651878496939794" src="http://2.bp.blogspot.com/-TCiLndmTbSc/TqP93DucLxI/AAAAAAAABQ8/Rkgm0ohxeFg/s400/IMG_2348.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>And I can't wait to read these novels. Have just started with Deborah Crombie's 2-in-1 book.<br />
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<a href="http://2.bp.blogspot.com/-ZdzqNxNEzxI/TqP93A9Iy7I/AAAAAAAABRI/vFLrUtqqLd0/s1600/IMG_2345.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5666651877753277362" src="http://2.bp.blogspot.com/-ZdzqNxNEzxI/TqP93A9Iy7I/AAAAAAAABRI/vFLrUtqqLd0/s400/IMG_2345.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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With new books means new recipes to try. This is a really soft and moist chocolate lemon marble cake from the Hershey's collection. I've always loved marble cake for its old-fashion and simple appeal. I remember that during my childhood, marble cake is one of my Mom's favorite cake to bake. It's one of the many, many, many lovely things that I remember so fondly of her. And I miss her. Deeply.<br />
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<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-ZSU_6coN5N4/TqP93UwVTVI/AAAAAAAABRY/icJVTz9yr1U/s1600/IMG_2319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5666651883068280146" src="http://4.bp.blogspot.com/-ZSU_6coN5N4/TqP93UwVTVI/AAAAAAAABRY/icJVTz9yr1U/s400/IMG_2319.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I amended a couple of things from the original recipe. I reduced the amount of sugar, omitted the use of shortening and went all butter instead. I also used the creaming method for mixing instead of the slightly vague method in the recipe. Below is based on my amended version and it turned out perfect. I also recommend using buttermilk rather than sour milk (two options the book gave) as the latter may give a slightly acidic after taste on the tongue.</div>
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2 1/2 cups all purpose flour<br />
1 cup sugar + another 1/3 cup (separated)<br />
2 tsps baking powder<br />
1 tsp baking soda + another 1/4 tsp (separated)<br />
1/2 tsp salt<br />
1/3 cup x 2 butter (recipe in the book calls for the other 1/3 cup for shortening but I used all butter)<br />
3 eggs<br />
1 2/3 cups buttermilk or sour milk (to make sour milk, use 1 tbsp + 2 tsps white vinegar + milk to equal 1 2/3 cups)<br />
2 tsps vanilla extract<br />
1/3 cup Hershey's cocoa powder<br />
1/4 cup hot water<br />
2 tsps freshly grated lemon rind<br />
1/4 tsp lemon juice<br />
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<a href="http://1.bp.blogspot.com/-rTX5QirINcQ/TqP94PQLtjI/AAAAAAAABRk/gctpl1Y6Pkw/s1600/IMG_2322.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5666651898771125810" src="http://1.bp.blogspot.com/-rTX5QirINcQ/TqP94PQLtjI/AAAAAAAABRk/gctpl1Y6Pkw/s400/IMG_2322.JPG" style="cursor: pointer; display: block; height: 416px; margin: 0px auto 10px; text-align: center; width: 278px;" /></a><a href="http://2.bp.blogspot.com/-5EITuAhL5Bk/TqQQrXHmR7I/AAAAAAAABR8/kwQdGPl_BK8/s1600/IMG_2366.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5666672568265230258" src="http://2.bp.blogspot.com/-5EITuAhL5Bk/TqQQrXHmR7I/AAAAAAAABR8/kwQdGPl_BK8/s400/IMG_2366.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: justify;">
~ Sieve the flour, baking powder and 1 tsp baking soda in a bowl. Add in salt.<br />
~ In a separate bowl, use an electric mixer to cream the butter and 1 cup sugar until fluffy. Add the eggs one at a time and beat well.<br />
~ Then, add in the flour and buttermilk alternately, and be sure to mix well after each addition. Scoop out half of the batter into a separate bowl.<br />
~ In another separate bowl, stir together cocoa, remaining 1/3 cup sugar, remaining 1/4 tsp baking soda and water.<br />
~ Blend in the cocoa mixture into a bowl of the divided batter. Mix in the lemon rind and juice in the other half of the batter.<br />
<div style="text-align: justify;">
~ Scoop spoonful of chocolate batter into the baking pan and then followed with the lemon batter, until the pan is filled 3/4. Then use a skewer to 'swirl and run' the batter a few times to get the marbling pattern inside.<br />
~ Bake in pre-heated oven at 375 F for 40 mins or until inserted skewer comes out clean.</div>
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<span style="font-style: italic;">* The recipe in the book uses a 12-cup capacity fluted bundt pan to bake this cake. I wanted mini cakes for giveaways so I baked in three mini rectangular pans. Remember to grease and flour the bundt pan. For flat-bottom pans, lining it with baking paper will do.</span></div>
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Enjoy baking!<br />
<br />
<span style="color: #990000; font-style: italic;">petite nyonya</span>petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com11tag:blogger.com,1999:blog-3129122626921687939.post-89259823480045957592011-09-20T22:40:00.002+08:002017-10-14T20:25:50.738+08:00Some Days Are Made For...<div style="text-align: justify;">
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...cupcakes!<br />
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What's great is that everyone loves a cupcake (or two!). Bake some and frost them any how you like it and finish it off with additional topping of your choice. It's all so versatile and easy to handle. And of course, they're really really fun to make! I especially enjoy and love the decoration part of it.<br />
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These lovely moist chocolate cupcakes with delicious strawberry frosting were actually made over two months ago for my co-workers for a little tea time treat we had in the office. So this is actually my long overdue recipe post.<br />
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The cake here is an old recipe of moist chocolate cake I found hand-written in my old trusty recipe notebook. I made it into cupcakes and instead of using plain vanilla butter cream for frosting, I decided to give it a strawberry twist instead. I pureed about 2 cups of fresh strawberries and then strained out the juice before mixing in with the butter cream. And the result was....delicious!! It really made a difference to the normal butter cream. One can't argue that chocolate and strawberry make oh such a wonderful pairing!</div>
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<a href="http://1.bp.blogspot.com/-kz6F2b5JjXg/TnYF_HB8FlI/AAAAAAAABPU/49kKHGX_KuY/s1600/IMG_2073.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="425" id="BLOGGER_PHOTO_ID_5653712963987314258" src="https://1.bp.blogspot.com/-kz6F2b5JjXg/TnYF_HB8FlI/AAAAAAAABPU/49kKHGX_KuY/s640/IMG_2073.JPG" width="540" /></a></div>
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<span style="font-weight: bold;">Chocolate cupcake:</span><br />
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180 g butter<br />
340 g caster sugar<br />
3 large eggs<br />
1 tsp instant coffee granules, dissolve this with 1 tbsp hot water<br />
1 tbsp brandy<br />
1 tsp vanilla extract<br />
1 cup water<br />
<br />
Sieve together:<br />
240 g plain flour<br />
75 g cocoa powder<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
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~ Cream butter and sugar till light and fluffy, and then add in the eggs one at a time, mixing well in between.<br />
~ Combine brandy, vanilla, dissolved coffee granules and the hot water together, stirring it well.<br />
~ Fold in flour mixture alternately with the coffee liquid to the creamed butter, sugar and egg mixture. Mix well in between flour and liquid.<br />
~ Mix everything well together. Fill up to a maximum 3/4 full in each cupcake liner/case that is fitted in a muffin pan. Bake at 150 deg C for around 40 minutes (depending on your oven) or until an inserted cake tester comes out clean.<br />
~ Cool the cupcakes completely before icing them.<br />
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<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-iMM8xXxK0Vc/TncSDCF8DWI/AAAAAAAABPk/4aAaGmhSxik/s1600/IMG_2082.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5654007700497632610" src="https://2.bp.blogspot.com/-iMM8xXxK0Vc/TncSDCF8DWI/AAAAAAAABPk/4aAaGmhSxik/s640/IMG_2082.JPG" width="426" /></a></div>
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<span style="font-weight: bold;">Strawberry butter cream:</span><br />
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2 cups fresh strawberries<br />
2/3 cup butter<br />
1/4 cup vegetable shortening<br />
2 cups sifted icing sugar<br />
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~ In a mini blender or food processor, puree the strawberries. Strain/squeeze (can use a muslin cloth) out excess juice (it need not be too dry, just as long as the excess juice is rid off)<br />
~ Cream the butter, shortening, and icing sugar till fluffy. Add in the blended strawberry. Mix really well.<br />
~ Fill up a piping bag with large star nozzle and pipe out a circular swirl on each cupcake. Topped with half of a fresh strawberry for a more luscious and tempting look.<br />
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(Add more icing sugar for a stiffer frosting if you prefer)<br />
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<a href="http://4.bp.blogspot.com/-V6Sq0VWx_fI/TncSDZxtiUI/AAAAAAAABPs/BHEHgbb2re0/s1600/IMG_2080.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5654007706855246146" src="https://4.bp.blogspot.com/-V6Sq0VWx_fI/TncSDZxtiUI/AAAAAAAABPs/BHEHgbb2re0/s640/IMG_2080.JPG" width="540" /></a></div>
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Enjoy.petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com14tag:blogger.com,1999:blog-3129122626921687939.post-67991570876504152502011-06-02T22:15:00.001+08:002012-06-21T14:35:33.882+08:00Lemon Poppy Seed Cake<div style="text-align: justify;">
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I have not been posting nor visiting blogs as much as I would like to lately and I do want to apologise to all my blog friends for my absence. I have not forgotten you and I shall return to visit soon :). Work just got in the way and it tires me out.<br />
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Wonder what I do for a living? Well, I'm in public relations consulting. A recent 2011 poll report by CareerCast.com indicates that amongst the most stressful jobs, pilots top the list. Not surprising at all considering the number of lives a pilot holds in his hand! Second on the list is none other than public relations executives. In fact, working in the media industry carries the highest work pressure with four of the top 10 most stressful jobs being media-related. Photojournalists were ranked fourth, newscaster fifth and advertising account executive sixth. Now, why didn't they produce this report at career week during my undergrad days??!!. Oh well, I guess with all that stress, that's where spending time in the kitchen helps.<br />
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This is a lovely soft and lemony cake with pretty specks of poppy seeds that adds a light crunch to the bite. Have a slice of this cake with a cup of coffee...aaahhhh....it can surely help to release your worries for the day! :)</div>
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<a href="http://s579.photobucket.com/albums/ss240/nyonyapendekmelaka/?action=view&current=IMG_1841.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i579.photobucket.com/albums/ss240/nyonyapendekmelaka/IMG_1841.jpg" style="height: 336px; width: 505px;" /></a></div>
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<span style="font-weight: bold;">Ingredients:</span><br />
40g poppy seeds<br />
125ml milk<br />
250g butter, softened<br />
1 tbsp finely grated lemon rind<br />
275g caster sugar<br />
4 eggs<br />
335g self-raising flour<br />
110g plain flour<br />
240g sour cream<br />
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<div style="text-align: center;">
<a href="http://s579.photobucket.com/albums/ss240/nyonyapendekmelaka/?action=view&current=IMG_1837.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i579.photobucket.com/albums/ss240/nyonyapendekmelaka/IMG_1837.jpg" style="height: 337px; width: 505px;" /></a><br />
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<span style="font-weight: bold;">Method:</span></div>
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1. Combine poppy seeds and milk, soak for 10 minutes.<br />
2. Beat butter, rind and sugar with electric mixer till light and fluffy.<br />
3. Add eggs, one at a time, beating until combined.<br />
4. Stir in sifted flours, cream and poppy seeds into mixture, in two batches.<br />
5. Spread mixture into pan, bake for about 1 hour at 160 deg C.<br />
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<div style="text-align: center;">
<a href="http://s579.photobucket.com/albums/ss240/nyonyapendekmelaka/?action=view&current=IMG_1843.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i579.photobucket.com/albums/ss240/nyonyapendekmelaka/IMG_1843.jpg" style="height: 340px; width: 512px;" /></a><br />
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Happy baking!<br />
<br />
<span style="color: #ff6600; font-style: italic; font-weight: bold;">petite nyonya</span></div>
</div>petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com15tag:blogger.com,1999:blog-3129122626921687939.post-14012684925838858662011-03-29T21:15:00.015+08:002017-10-14T22:14:52.232+08:00Mom's Sambal Belacan Terung Asam (Spicy Shrimp Paste Condiment)<div style="text-align: justify;">
This is my Mom's version of sambal belacan in true Nyonya perfection! Mom was such a phenomenal woman, who cooked amazing food for us.<br />
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Ingredients: fresh red chilies, bird's eye chilies (for that added 'kick'), Asian shrimp paste (belacan) and terung assam (yellow round fruit) - pounded to a paste in a traditional stone mortar and pestle. Add in some sugar (optional) and a squeeze of calamansi/lime/lemon juice, you'll have your perfect spicy sambal belacan ready to whet your appetite anytime.<br />
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Sambal belacan for Malaysians and many South-east Asians needs no introduction at all. It originates from the Malay culture but appeals to the mouth-watering senses of all races in Malaysia.<br />
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It's one of the most popular 'must have' condiments during meals as it goes oh! so well! with rice and the various yummylicious Malaysian/Asian dishes.<br />
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If you're wondering what terung asam is, the picture below shows you what it is.<br />
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Terung asam is a tiny, round and hairy kampung (village) fruit like the size of a calamansi lime. It turns to a pretty bright yellow once ready to be plucked off the plant. Literally translated, terung asam means sour aubergine. However, it has no relation to aubergine. Can be eaten raw or added into asam pedas (spicy/sour fish dish).<br />
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Terung asam can be found sold in small quantities by Malay vegetable/herb traders in markets as it is not a crop that is widely cultivated. In fact, many city dwellers may not even heard or seen terung asam before. I have 5 plants growing well in my backyard. Thanks to my sis who gave me the first original plant (below pic). I sprouted the seeds from one of the fruits from this original plant (which has since died by the way) and now I can't wait for the fruits to grow on my 2nd generation plants! Yippees!!!</div>
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<a href="http://3.bp.blogspot.com/-6wm-oMTuJJg/TYy-jc1jRWI/AAAAAAAABLA/jkovOgRNUoY/s1600/DSCN5212.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5588050753905444194" src="https://3.bp.blogspot.com/-6wm-oMTuJJg/TYy-jc1jRWI/AAAAAAAABLA/jkovOgRNUoY/s640/DSCN5212.JPG" width="540" /></a><br />
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<a href="http://1.bp.blogspot.com/-No2P1ASDdtQ/TalvTSoMj-I/AAAAAAAABLw/PcxOxKX1PSk/s1600/165229_483538130825_586935825_6563138_2863883_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5596126389193183202" src="https://1.bp.blogspot.com/-No2P1ASDdtQ/TalvTSoMj-I/AAAAAAAABLw/PcxOxKX1PSk/s640/165229_483538130825_586935825_6563138_2863883_n.jpg" width="540" /></a><br />
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<a href="http://2.bp.blogspot.com/-LKuz7zcNahc/TalvTe6dwvI/AAAAAAAABL4/ZWsDTwuUJow/s1600/164022_483538320825_586935825_6563139_1452195_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5596126392491033330" src="https://2.bp.blogspot.com/-LKuz7zcNahc/TalvTe6dwvI/AAAAAAAABL4/ZWsDTwuUJow/s640/164022_483538320825_586935825_6563139_1452195_n.jpg" width="540" /></a><br />
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<a href="http://4.bp.blogspot.com/-ozcud4sMyak/TalvSwydDdI/AAAAAAAABLg/jPtDreXr0PI/s1600/166999_483537915825_586935825_6563135_4820655_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5596126380109401554" src="https://4.bp.blogspot.com/-ozcud4sMyak/TalvSwydDdI/AAAAAAAABLg/jPtDreXr0PI/s640/166999_483537915825_586935825_6563135_4820655_n.jpg" width="540" /></a><br />
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<a href="http://3.bp.blogspot.com/-OqPk3nq41Dw/TalvTDjDL3I/AAAAAAAABLo/bDVbK7JkuKY/s1600/167793_483538480825_586935825_6563147_6510718_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5596126385145065330" src="https://3.bp.blogspot.com/-OqPk3nq41Dw/TalvTDjDL3I/AAAAAAAABLo/bDVbK7JkuKY/s640/167793_483538480825_586935825_6563147_6510718_n.jpg" width="540" /></a><br />
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Fried tempeh with sambal belacan terung asam. Goes well with fried chicken/fish etc. Yummzzzz!<br />
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<div style="text-align: left;">
<span style="font-weight: bold;">Mom's sambal belacan terung asam</span><br />
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<span style="font-style: italic;">Pound to a paste:</span><br />
3-5 fresh large red chilies (remove seeds)<br />
3-5 bird's eye chilies<br />
1 tbsp Asian shrimp paste (belacan), lightly fry it in an oiled frying pan for 2-3 mins<br />
4-5 terung asam (peel off the hairy skin)<br />
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<span style="font-style: italic;">Add to the paste:</span><br />
Half to 1 tsp sugar (more or less according to preference)<br />
Some juice of calamansi/lime/lemon (more or less according to sour preference)<br />
Salt (only if preferred after 1st tasting as belacan is already salty)<br />
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<div style="text-align: left;">
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Happy pounding!<br />
<br />
<span style="color: #ff6666; font-style: italic; font-weight: bold;">petite nyonya</span></div>
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petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com32tag:blogger.com,1999:blog-3129122626921687939.post-34143572826304406672011-02-14T23:40:00.009+08:002017-10-14T23:11:16.386+08:00Bacon, Onion and Parmesan Cheese Tart<div align="justify">
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<a href="http://3.bp.blogspot.com/-R6XTle10_Q0/TVen8gG7JZI/AAAAAAAABHo/wDtjkIIpRx0/s1600/IMG_1556.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5573107721747244434" src="https://3.bp.blogspot.com/-R6XTle10_Q0/TVen8gG7JZI/AAAAAAAABHo/wDtjkIIpRx0/s640/IMG_1556.JPG" width="540" /></a></div>
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Happy Valentine's Day! I made this delicious bacon, onion and parmesan cheese tart for a dinner party at my sister's house last weekend. I harvested a few bunches of my organically homegrown grape cherry tomatoes and used them to decorate this tart. </div>
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<a href="http://2.bp.blogspot.com/-5diXuvu7lJQ/TVfKCKmMsQI/AAAAAAAABJI/RB8CkcAGxqA/s1600/IMG_1510.JPG"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5573145202447397122" src="https://2.bp.blogspot.com/-5diXuvu7lJQ/TVfKCKmMsQI/AAAAAAAABJI/RB8CkcAGxqA/s640/IMG_1510.JPG" width="540" /></a></div>
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<a href="http://4.bp.blogspot.com/-KcKrKqs7Xfs/TVen8KqipsI/AAAAAAAABHQ/RPCVYNX8FfE/s1600/IMG_1584.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5573107715991054018" src="https://4.bp.blogspot.com/-KcKrKqs7Xfs/TVen8KqipsI/AAAAAAAABHQ/RPCVYNX8FfE/s640/IMG_1584.JPG" width="540" /></a><br />
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<a href="http://1.bp.blogspot.com/-DVLKkbcrDzM/TVen80L0bEI/AAAAAAAABHw/bvN0r8jHtcM/s1600/IMG_1550.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5573107727136484418" src="https://1.bp.blogspot.com/-DVLKkbcrDzM/TVen80L0bEI/AAAAAAAABHw/bvN0r8jHtcM/s640/IMG_1550.JPG" width="540" /></a><br />
<div style="text-align: center;">
<span style="font-weight: bold; text-align: left;"><br /></span>
<span style="font-weight: bold; text-align: left;">Recipe for a 10 -11 " in diameter tart</span></div>
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<div style="text-align: left;">
To make the Shortcrust Pastry:<br />
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280g plain flour<br />
150g butter<br />
1/4 tsp salt<br />
80g water</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<div style="text-align: justify;">
- Mix the butter, flour and salt until they combine and become sandy. Use a food processor, mixer or by hand. Add the water bit by bit and knead well to form a pastry dough.</div>
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<div style="text-align: justify;">
- Roll out on a floured surface the size of at least 2 inches larger than your tart pan. This allowance is needed to cover the side of the pan. Lift the rolled dough and place it on the base of the pan. Adjust with fingers by pulling the dough to cover exposed side/top rim of the pan.</div>
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- Next, use a kitchen scissors and trim off access dough all along the rim of the pan.<br />
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- Got extra dough and don't want to waste it? No sweat. Roll the dough out to fit tiny tart molds.</div>
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- Use the back of a fork and make imprints all around the top rim dough. Also, use the fork and randomly poke the base and its side to allow better baking.</div>
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- Pre-bake the pastry at 145 C for about 15 minutes.</div>
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<a href="http://4.bp.blogspot.com/-GXNS1fxYlSo/TVervDaGJUI/AAAAAAAABI4/TsD09QjBHWY/s1600/IMG_1497.JPG"><img alt="" border="0" height="415" id="BLOGGER_PHOTO_ID_5573111888751240514" src="https://4.bp.blogspot.com/-GXNS1fxYlSo/TVervDaGJUI/AAAAAAAABI4/TsD09QjBHWY/s640/IMG_1497.JPG" width="540" /></a><br />
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<div style="text-align: left;">
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To make the Tart Filling:<br />
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2 large onions, diced/chopped<br />
90 g grated Parmesan cheese<br />
450 g Nestle all-purpose cream<br />
3 eggs, beaten<br />
4-5 slices of bacon, baked or pan-fried, cut into small pieces<br />
Extra 5-6 slices of uncooked bacon (for decoration on top)<br />
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- Break and beat the eggs in a baking bowl. Add in the cream, mix well.<br />
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- Mix in the rest of the ingredients, beat well. Pour into the pre-baked pastry in pan.<br />
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- Bake for 20 to 25 minutes at 145 C or until the top has somewhat set but not yet browned. Take the pastry out from the oven, arrange the extra slices of bacon and bake at the same temperature for 15 minutes. Take the pan out again and this time, arrange the cherry tomatoes wherever you like by pushing each halfway into the filling. Sprinkle some crushed black peppercorns and dried oregano (or your other favorite herb). Place it back into the oven for further browning the way you like it.<br />
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petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com18tag:blogger.com,1999:blog-3129122626921687939.post-84562872988355570692011-01-15T22:00:00.005+08:002017-10-14T19:34:05.951+08:00Fried Rice Vermicelli With Roast Pork<div style="text-align: justify;">
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It seems to me that time simply passes by more quickly in this day and age. We still have the same amount of seconds in a minute, minutes in an hour, hours in a day, days in a week, weeks in a month and months in a year. But strangely, it feels like they all seemed to have been reduced in this fast paced, globalized world today. Everyday seems like a day with endless list of things to do and appointments and people to chase. At least this is what I've been feeling especially in the last few months. Thus, my absence from blogging. Too many happenings to mention here and I don't even know where to start. Well, I guess holding a busy job and rushing through mad traffic flow on every work day compounded such feeling. Not forgetting attending to errands and commitments on the home front too. I know there are millions of people out there who feel the way I do. With rushed days where mostly were survived on quick lunches in between meetings and dinners at the nearest, most convenient place on route home, a simple and quickly prepared meal at home can truly bring great delight and happiness. So, here today is a simple and very popular Asian quick meal loved and cooked by many - whether as a quick meal, a proper meal or even for a potluck party. No matter what meal setting may be, fried rice vermicelli is always a favorite for many.</div>
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<a href="http://2.bp.blogspot.com/_CHkw9tp4I6o/TTGYR1DbR6I/AAAAAAAABFQ/uqlHqusqor4/s1600/IMG_0376.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5562394446845921186" src="https://2.bp.blogspot.com/_CHkw9tp4I6o/TTGYR1DbR6I/AAAAAAAABFQ/uqlHqusqor4/s320/IMG_0376.JPG" style="cursor: pointer; height: 414px; width: 554px;"></a></div>
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Ingredients:<br />
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200g rice vermicelli ('mai fun'; 'mi fern'), soaked in water for 20 mins then drained well<br />
200g store-bought Chinese roast pork, sliced - 1cm thick<br />
3-4 cloves garlic, chopped<br />
1/2 inch ginger, chopped<br />
1 carrot, shredded<br />
8 dried Shiitake mushrooms, soaked in hot water till soft then sliced thinly<br />
A handful bunch of Asian green veggie<br />
3-4 tablespoons cooking oil<br />
1 tbsp sesame seed oil<br />
2 tbsp teriyaki sauce<br />
3 tbsp light soy sauce<br />
1 tsp dark (thick) soy sauce<br />
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Heat oil in a wok. Add in the garlic and ginger. Fry until brown and fragrant. Add in the roast pork, carrot, mushrooms. Stir for a few minutes. Add half cup water, soy sauces, teriyaki sauce. Cover with lid for 5 minutes. Add in the veggie and more water if it dries out. Bring to a boil again, then add in the rice vermicelli. Stir well to ensure the rice vermicelli is well coated with the sauce and ingredients. Add more light soy sauce if it's not salty enough. Add some water bit by bit if it's too dry. Keep stirring until rice vermicelli is soft and cooked to the bite. Serve hot on a plate garnished with sliced fresh chili and crispy fried shallots.</div>
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Happy cooking :D<br />
<br />
<span style="color: #cc0000; font-style: italic; font-weight: bold;">petite nyonya </span>petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com23tag:blogger.com,1999:blog-3129122626921687939.post-41964199478202373612011-01-02T23:53:00.008+08:002011-01-03T00:34:27.764+08:00Here's To A Joyful Start!<div style="text-align: center;"><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:lucida grande;font-size:180%;" >HAPPY NE</span><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:lucida grande;font-size:180%;" >W YEAR 2011 !</span><span style="font-size:180%;"><br /></span></div><br />May all your endeavors in this new year be promising, sunny and rosy.<br /><br />May all your gastronomic journeys be infused with passion, love and great flavors, and may your garden blossoms to your heart's content.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_CHkw9tp4I6o/TSCe5Y3_NJI/AAAAAAAABC0/6bQQdoQvQXs/s1600/IMG_0211.JPG"><img style="cursor: pointer; width: 160px; height: 265px;" src="http://3.bp.blogspot.com/_CHkw9tp4I6o/TSCe5Y3_NJI/AAAAAAAABC0/6bQQdoQvQXs/s400/IMG_0211.JPG" alt="" id="BLOGGER_PHOTO_ID_5557616648942204050" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_CHkw9tp4I6o/TSCkCElHaMI/AAAAAAAABDE/yblFtjgLtNs/s1600/IMG_1122.JPG"><img style="cursor: pointer; width: 154px; height: 265px;" src="http://2.bp.blogspot.com/_CHkw9tp4I6o/TSCkCElHaMI/AAAAAAAABDE/yblFtjgLtNs/s400/IMG_1122.JPG" alt="" id="BLOGGER_PHOTO_ID_5557622295671302338" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_CHkw9tp4I6o/TSCe5hWUIgI/AAAAAAAABC8/pszjsRxcpIs/s1600/IMG_0119.JPG"><img style="cursor: pointer; width: 157px; height: 265px;" src="http://1.bp.blogspot.com/_CHkw9tp4I6o/TSCe5hWUIgI/AAAAAAAABC8/pszjsRxcpIs/s400/IMG_0119.JPG" alt="" id="BLOGGER_PHOTO_ID_5557616651216888322" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_CHkw9tp4I6o/TSCkCpSXQVI/AAAAAAAABDM/22LgAusri5Q/s1600/IMG_1118.JPG"><img style="cursor: pointer; width: 493px; height: 312px;" src="http://4.bp.blogspot.com/_CHkw9tp4I6o/TSCkCpSXQVI/AAAAAAAABDM/22LgAusri5Q/s400/IMG_1118.JPG" alt="" id="BLOGGER_PHOTO_ID_5557622305524760914" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-style: italic;">flowers in my tiny front garden</span><br /></div><br /><br />I've taken a short break from blogging due to my hectic schedule, but I look forward to be back soon with newer and better things for the new year!<br /><br /><br /><br />Best wishes!<br /><span style="color: rgb(0, 0, 153); font-weight: bold; font-style: italic;">petite nyonya</span>petite nyonyahttp://www.blogger.com/profile/03159708832268114982noreply@blogger.com10