20022012: Our Lunch

我的宝贝宁宁说她很久没吃我卤的chicken wing了。。。 so i lor some chicken mid joint wings and eggs for her today :D.

Tessa love Watercress Soup. So I cook a pot for her ;-)

ohhhh.... wat a slave had i become >:(

Egg Tofu with Minced Pork

I cooked too much Soya sauce Chicken and Vege for lunch... so continue to eat them for dinner :P

Bought some minced pork from Junction 8 Finest while waiting for Tessa's lesson to end at DAS.

I set timer for my rice to be cooked at 1930. =D Came back home and rice is cooked! :) Just cook 1 more easy dish for Dinner.

Glad that everyone liked watever I cooked today ;-)

Express Lunch Cooking with Range Mate

Cooking is super fast with Range Mate multi cooker. Preparation time: 15mins and I cooked all these within 15mins!!! faster than cooking rice :P My so-called intellegent cooker cooks rice in 45-50 minutes wor :(

Chicken is tender... 入味enuff since i marinated it 3hrs ago ;-)

Vege is soft enuff, still with a little crunch :D just nice for me & the girls :D

Lazy Sunday Lunch

Angel Hair Carbonara with prawns and crab claw meat for Nyx.

and Macoroni for Tessa

Fusion Seafood Pasta

Left over sauce from yesterday's Singapore Chilli Crab... I added prawns and the whole pack of frozen crab claws meat to the sauce... serve over macoroni and that makes our Lazy Sunday Lunch today ;-)

~Nice & Yummy!~ :D hehee...

Singapore Chilli Crab by my Hubby

Hubby bought me a RangeMate Multi cooker for microwave as Valentine's Day Present :( sianz... zzzz.... LOL :D

He used it to cook American Ginseng Chicken soup last sunday for dinner. Today, he used it again to cook Singapore Chilli Crab with 15 Lala (some species of shell fish).

Looks more like his own toy rather than mine =P haha!

Anyway, with idoit-proof premix by Prima Taste, Rangemate cooking is a breeze! We can enjoy yummy Chilli Crab at home within 15 mins, including preparation time and cooking. No mess, No sweat :D and can eat as "unglam-ly" as i wish... without worrying ppl staring at me digging into the crab shells :D. hehee...

The Versatile Blogger Award

I had been juggling in-between my 2 daughters' busy school, Nyx's enrichment classes + Tessa's intervention classes & art classes schedules. I seriously have no time to bake :( I didn't bake Nyx's Birthday cake last July and Tessa's this January :( sad...sad...sad... :(

For a moment, I was thinking that my Baking hobby and my dear Blog is dying :( and I received this from my dear Baking Pal, DG ;-) 我好感动喔，真的非常的感动！ (Tears dropping liao...) I'm not forgotten after all :P hehee...

A very BIG THANK YOU to DG from Tested & Tasted for this wonderful award :D Thank you very much for remembering myBakez ;-)

Mini Berries Tartlettes

I used to roam in the shopping malls in Orchard Road during my teenage days. Delifrance was something considered quite "atas" to me then... I love to stare at those pretty strawberry tarts which were displayed neatly in the cake fridge. I admired those ppl ordering and eating them. =D Those days I can only admire others coz I had very limited $$ in my pocket :(

After taking up part-time jobs to top-up my schooling expenditure, I happily joined the Q at Delifrance, ordering their mouth-watering Strawberry Tart and Cappacino. But hor, how to eat har??? It's so unglam opening up my mouth so big!!! and if i were to cut the tart into 2, all the custurd filling will go all over the plate!!! dun expect me to lick the plate rite?!!!!??

Hahaa... So i know, eating tart is messy! So, I buy and take-away lor!!! Tapao, then go home and eat can oredi lor!! :D. and i did :D. BUT, by the time i reached home, all the strawberries r detached from the tart liao :(. so messy :(. and so, I told myself.... no more tarts from Delifrance anymore >:(

But i still love berries and tarts... just dunno how to eat them nicely in public :P

Today, I made these mini tartlettes, filled with my very own "Not so sweet" vanilla custurd filling, topped with my favourite Korean Strawberries and blue berries. YUMMMMMM...... :D

coz its so mini, i can stuff the whole thing in my mouth and ENJOY! Not Messy, Not Unglam ;-) Hahaa...

Penang Prawn Noodles by Gurney Drive 滨城虾面

Had craving for Penang Hay Mee the whole nite :D. so hubby drove me to this little shop at AMK Jubilee called Gurney Drive. I had Hay Mee and Tessa had the Lor Mee. Nice =)

But I still feel tat the one sold by that Ah Beng and his mum at the opposite S-11 food centre 10+ yrs ago is better. Ah Beng dun mend the stall anymore. The new tenant's recipe is not so good compared to his :( anyway, this Gurney Drive noodle can at least satisfy my craving ;-). hehee...

Peaches Vs Moon? 元宵节吃桃子的传说

正月十五，半夜12点，对着月亮吃桃子，月母娘娘会保佑你年年美美！ Hahaha! u believe in such a story? but the person who told us this legend is indeed 美美的 lor :D anyway, i try to get my 2 gals eat peaches every year whenever i can remember. ;-)

Henghua Mee Suah by my mama

I'm a Henghua. My great grand-dad came to singapore long ago from Putien, China. That makes me the 3rd generation Singaporean Henghua :D. but sorry, I can't speak the language coz no one speaks Henghua in sg anymore. I can still understand what it meant if I hear anyone speaks it ;-) but I can only respond in mandarin. hahaa...

Henghua eats this dish for every occasion. Since this is CNY season, we r eating it every other day lor :D

my mum will prepare lots of 好料 to go with the henghua mee suah.... the usual Henghua way! ;-)

Wobbly Tau Huay 滑滑的豆花

I made this Tau Huay last nite b4 I go to bed for today's Breakfast ;-)

I Love Tau Huay since I was a child. But as I grew older, I'm sticking to Mr Bean's Bean Curd for its unique and strong scent of 豆味. Those Pasat stall Tau Huay cannot make it anymore :P Although the famous Rochor Rd Tau Huay is very smooth in texture but they dun have that 豆的味道 :( anyway, I'm missing the very thick and creammy, unsweetened Soy Milk drink from Courtyard Times Square @ Seoul, Korea. I'll never find its replacement :(

Actually I didn't have the intention to make Tau Huay at all. I bought a pack of Unisoy Soy Milk instant drink from Fairprice last week, hoping to "smell" some 豆味 from the drink... Yes! there is indeed some 豆味 in this drink :D but its too sweet for my liking :( (btw, I'm someone who dislike sweet-tasting stuff :P) And I found this "secret recipe"within the package :D so I did some experiment b4 I slept last nite :D hehee...

Here's the "Secret Recipe" :D

I doubled the recipe... so I used 4 sachets of the Instant Powder.

+ 8g gelatine powder

+ 800g warm water

Stir-in everything well. (I used a whisk to do so)

Pour into bowls/cups/moulds as u wish

Cover well

Leave on tabletop to cool-off for 5-10mins

Put into Fridge to set overnight

I searched the web for a recipe for the tau huay syrup and came upon Baking Quinn's recipe :D

I love Pandan favor but not ginger... so I omitted the ginger slices for my syrup.

Here's 200g water + 70g honey rock sugar + 2 pandan leaves knotted together

Boil everything mixing everything together. Leave the Pandan leaves in to infuse the Syrup.

This is what I got the next morning when I woke up! :D

Not Bad after all!! The texture is seriously wobbly and smooth! My Tessa finished all within a minute! ;-) So Happy! :D

Another batch of Pineapple Tartz

I made another batch today. and i can't stop snapping pix for them ;-)

Here's how i did them...
Pre-heat oven @160•celcius.

Tart Recipe
250g Plain flour
100g Cake flour
50g Icing sugar
(sieve the above 3 powder together)
250g butter (salted)
(Hard from fridge, cut into 1-2cm cubes)
1 egg yolk

Use rubbing-in method. Rub in everything with finger-tips till it form a dough.
Roll out to 0.5cm thickness. Cut out using any cutter of your choice.
brush the tarts top with egg glaze (see below)

egg glaze
1 egg white
1 teaspoon vanilla essence
1 tiny drop yellow coloring

Place a pineapple ball-ball in the middle of the cut and glazed tart.
Brush the ball-balls with egg glaze.
(As I really have no time to go JB to buy my usual pineapple jam, I used ready-made pineapple jam from Phoon Huat this time round. I pre-roll them into tiny ball-ball few days before to make my life easier =D)

Bake at 160•celcius for 15mins.
Increase to 180•celcius, top heat for further 2-3mins to get that "golden-brown" look ;-)

love! hope u love them too! ;-)

17012011: Golden Corn Flakes Cookies

Besides Pineapple Tartz, cornflakes cookies is my next FAVorite CNY goodies. :D

another batch :D

previous batch recipe was using 350g plain flour. easier to shape and details were clear. but i felt tat the texture is too "biscuit" :( For me, its kind of too hard for tartz... i still prefer tat "melt in your mouth" texture. so i modified this batch with 250g plain flour + 100g cake flour.

the dough is very "melty" in this hot sg weather. need to work really fast! however, the details r not very clear as u can see in the pix. but tat "melt in your mouth" texture is back! yeah! ;-) yummy yummy :D lolz...

CNY Pineapple Tartz... another pix

the pix uploaded using blogger via iphone is kind of too big to fit into the blog space :( think i'll upload everything here in portrait size from now =)

恭喜发财，龙年大旺!
GONG XI FA CAI everybody! HAPPY AND PROSPEROuS dragon year 2012 ;-)

Gong Xi Fa Cai Pineapple Tartz

Its CNY again! and here's my favourite Pineapple Tartz ;-) ...and yes, I baked them :D

Happy Anniversary

Its my 13th wedding anniversary. We r in BKK for a short shopping trip without our kids :D Hubby bought this cake for me "secretly" from Central World. ~NICE~ =D

Merry Christmas

Taken from BKK Krisflyer lounge.
Kueh Lapis with Royal icing Xmas Tree figurine

Merry Christmas Cookie Tree

This is super easy to make... just bake the cookies and stack them together, using royal icing to keep them in place. Decorate the sides with some royal icing and add some sprinkles and colored sugar balls. TaDa... that's IT!!!

I bought those wilton stars cutters like 2 years back... and finally, i did this tree today! :D Not bad lah, I'm quite satisfied after my super long baking-break ;-)