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About Me


I'm a retiree, residing in Ipoh and have been hooked on cake baking ever since I entered secondary school. I remember that I used to look forward to Domestic Science classes and the first bake that my teacher taught us was Rock Buns using the rub-in method.  From then on, I developed a very keen interest in cake baking and pestered my mum to get me an ovenette so that I could try out the recipes that were taught in school.  Those days, I  had to cream the butter and sugar with a wooden spoon, by hand.  I've never heard of a stand mixer!

My first stand mixer was a Philips stand mixer which I bought when I started working.  I’ve never had any formal cake baking  lessons and I learnt and experimented with recipes from the newspapers, magazines and from watching TV.   My first book, ‘Cake Making in Pictures’ was bought  for a mere 10 ringgit way back in 1965, still in good condition and it still serves its purpose.  At that time, the only store that stocked butter and other baking ingredients was Cold Storage and Cold Storage had disappeard from Ipoh for a very long time till today.


I sold my stand mixer to a colleague and then ‘graduated’ to owning a Kenwood Chef which was ‘The Mixer’ at that time, marketed by Scott and English.  Believe it or not, I’m still using this old faithful for my bakes!


I only started blogging in 2009, encouraged by a  good friend who assured me that it’s not a mammoth task to start a blog.  Well, I wanted to save my recipes and compile my bakes in nice coloured pictures and using a digital camera and uploading the pictures onto a computer was a real challenge for me.  My first encounter with the computer was using Wordstar at work, and learning all those commands was  mind boggling.

I’ve no regrets in taking up blogging and through blogging, I’ve  learnt many aspects of baking, cooking and the like with good valuable tips shared by blogger friends.   Also, I’ve managed to make many friends and met up with some of them too. 

Last but not least, blogging has kept my brain cells working and not let my mind lie idle which is very important for retirees.

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Please drop by my blog  www.nofrillsrecipes.com  and leave a comment or you can contact me via the Contact Form at the side bar of my blog.

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Steamed egg with minced pork  ~   猪肉蒸水蛋
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Ingredients

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Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
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(B)
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120 gm caster sugar
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Method
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