Monday, January 9, 2017
Thursday, December 22, 2016
This Mixed Fruit Cake is not so dense but more cake-like than most other fruit cake recipes. Feed it
regularly with Rum, Brandy or Whiskey to keep it moist and flavourful. You can bake this early, age it for a while, and serve to your guests or as a gift on Christmas Day!
A moist and not too sweet mixed fruit cake ....... tastes great with a cup of hot tea!
I'll be taking a break from blogging and will be back in 2017
and on this note
I wish all my readers and friends
A Very Merry Christmas and A Blessed New Year!
Thursday, December 15, 2016
I picked up this dish from a very old neighbour, fondly remembered as 'Malay Aunty' as hers was the only Malay family in a totally Chinese dominated neighbourhood, back in the late 50's. Young children addressed her as "Grandma'. She liked her rendang to be cooked dry, with some 'kerisik' (fried coconut) tossed in at the end. On the contrary, I prefer mine to have a little bit of gravy and omitted the 'kerisik'.
- 900 gm Chicken cut into medium size
- 20 gm young ginger (cut into fine strips)
- 20 Shallots (cut into slices)
- 3 stalks of Serai/Lemon grass (crushed)
- 4 fresh Red Chillies (blended)
- 3 to 4 pieces of Kunyit/Turmeric leaves (cut into fine strips)
- 500 ml Coconut milk
- Salt to taste
- 'Kerisik'/Fried Coconut - Optional
1. In a wok, put in the chicken pieces, ginger strips, shallots, turmeric leaves, coconut milk, blended chillies, lemon grass and salt.
2. Cook on high heat and once it starts to boil, cook on low for about an hour or till the chicken is thoroughly cooked and tender. Do not cover the wok during the whole cooking process.
3. Cook to the desired consistency, add salt to taste, dish out.
If fresh chillies are not available, you can replace with dried chilles, soaked and blended.
You can also substitute Turmeric leaves with Limau Purut aka Kaffir leaves.
Monday, December 12, 2016
This strawberry chiffon cake is a light and airy cake which is packed with strawberry flavour. I used our locally grown strawberries from the Cameron Highlands and the taste of this cake is natural and not overly sweet. It is great on its own but you can serve it with more strawberries or a dollop of whipped cream if so desired.
Monday, December 5, 2016
Thursday, December 1, 2016
These fairly large cookies baked with dried strawberries from my recent holiday up in the Cameron Highlands, are crispy at the sides and slightly soft and chewy in the centre. These will come in handy as a gift for family and friends during the coming festive season. If you prefer the cookies to be crunchy, just bake them a little longer, say about 5 mins. Also, you can substitute the dried strawberries with other dried fruits that you have at hand.
Monday, November 28, 2016
Thursday, November 24, 2016
I am thrilled to announce that one of my recipes will be featured in this new 'Bake & Celeberate : Cookies & Treats' cookbook. Many thanks to Marshall Cavendish International (Asia) Ltd for giving me the opportunity to be part of this joint cookbook.
The book will be sold at S$14.90 once launched at the bookstores in Singapore in December which comes in handy as a gift to your family and friends for the coming festive seasons. But there will be a special pre-order sale for this book at a special price of S$11.95, which is a 20% discount from the actual retail price. There will be a delivery charge of S$10 for orders of 4 copies and below. Free delivery will be provided for 5 copies and above. The pre-order starts from now till 9 December 2016. Kindly direct all orders to [email protected]
As for Malaysian readers, you can place your order @ http://www.mphonline.com/
Thank you for your kind support!
What do you do when you're told last minute that you are eating alone? That was what happened to me recently and fortunately I had some chicken breast meat, a Japanese cucumber and some rice vermicelli. So I just mixed all these together and topped with some homemade sauce and lightly toasted cuttle fish, whipped up this salad...... Yum!
Monday, November 21, 2016
I gave these simple cupcakes a light 'makeover' by dressing them up with toffee shards . together with a light dusting of icing sugar. These cupcakes are moist and soft with a hint of mint chocolate and it will be great to serve them at family gatherings or to your guests during the coming festive season.
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