Skip to main content

Guest Post ~ Hazelnut mini loaves


I'm very happy to have been asked to do a guest post for Shirley of 'Enriching your kid'.  But what to make to entice the kids has got my head cracking.  A clinical psychologist by profession, Shirley has a lot of tips on nutrients for growing-up kids in her blog.  You can also read up on the various spices and herbs that she uses in her cooking, baking and other interesting recipes as well.  Do visit  'Enriching your kid' for nutritious and healthy eating and to read my post  ~ 'Hazelnut Mini loaves'.  Thank you!
Labels:

Comments

  1. ann lowJune 28, 2011 at 11:18 PM

    Congratulations Cheah on your first guest post! the Hazelnut Mini Loaves look pretty. I going over to Shirley's blog to read your recipe now :)

    ReplyDelete
  2. My Little SpaceJune 28, 2011 at 11:33 PM

    Congrats Cheah! This is a great post and great recipe to share with. I'll hop over after this.
    goodnight,
    Kristy

    ReplyDelete
  3. Sokehah cheahJune 29, 2011 at 12:20 AM

    Anncoo
    Must admit I was a bit worried doing my first guest post but Shirley gave me all the encouragement.

    Kristy
    Thank you. Your guest post on Shirley's blog was great too!

    ReplyDelete
  4. ElinJune 29, 2011 at 2:47 PM

    Congrats Cheah...great post and great hazelnut loaf for kids. I am sure adults and kids will love them.

    Busy lately? :)

    Cheers,
    Elin

    ReplyDelete
  5. AnonymousJune 29, 2011 at 3:02 PM

    Hi Cheah, I was looking for a dark Chocolate Cake Recipe and found your Birthday Cake. It looks great and I would like to try it out. One query: is it really 6 teaspns of baking powder,or is it an error, seems a lot! Please do let me know, would like to make it tomorrow, Thanks in advance, have a good day, Mrs Singh, Chemor

    ReplyDelete
  6. JeannieJune 29, 2011 at 5:25 PM

    I have lots of hazelnuts in my fridge now, going to hop over to read the recipe:D Looks great!

    ReplyDelete
  7. lenaJune 29, 2011 at 10:06 PM

    just back from shirley's blog. cheah, where did you get that baking pan? looks like i've seen it somewhere here...

    ReplyDelete
  8. Sokehah cheahJune 29, 2011 at 10:20 PM

    Elin
    Thanks. I suppose it'll suit both kids and adults palate. Yes, a bit busy nowadays!

    Mrs Singh
    So nice of you to drop by. Yes, it's 6 teaspoons baking powder. I doubled the recipe from chocolate cupcakes. You can check it out here
    http://cheah2009.blogspot.com/2010/07/chocolate-cupcakes.html

    Jeannie
    Thanks. So make use of your hazelnuts and give this recipe a shot!

    ReplyDelete
  9. Sokehah cheahJune 30, 2011 at 10:09 AM

    Lena
    Got the pan from Myers, Melbourne.

    ReplyDelete
  10. ShirleyJune 30, 2011 at 3:25 PM

    An honour to have you Cheah! Am happy to have met you in the food blogging world. Thanks once again!

    ReplyDelete
  11. The Experimental CookJuly 1, 2011 at 10:52 AM

    Saw your yummies via Sweetylicious bread lineup. You have a wonderfully diverse range of recipes that look so yummy!

    ReplyDelete
  12. Sokehah cheahJuly 1, 2011 at 4:03 PM

    Shirley
    You're most welcome! I'm very happy to have met you in the blogosphere too.

    The Experimental Cook
    Thanks for the visit and thanks too for those sweet compliments. Hope to see you more often. Will hop over to your blog soon!

    ReplyDelete
  13. penny aka jeroxieJuly 5, 2011 at 8:48 PM

    Hooray for guest post! ;)

    ReplyDelete
  14. Sokehah cheahJuly 6, 2011 at 12:08 AM

    Penny
    Thank you!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe