tag:blogger.com,1999:blog-201909082011-11-21T23:09:05.139+08:00Enjoying Good Food & the Occasional CookingAngiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.comBlogger1311100tag:blogger.com,1999:blog-20190908.post-90501394389069865932007-10-30T21:33:00.000+08:002007-10-30T21:35:59.812+08:00

Some of you might have noticed that this blog of mine had been locked for the past few weeks. Thanks to all of you who have sent me comments and emails to check if I’m alright. The truth is, I put my blog on hold to stop and think about the fate of this blog. Since a few months back, my work has been zapping my energy throughout each working week. The current projects are underway, but my boss

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com15tag:blogger.com,1999:blog-20190908.post-81907249977186996092007-09-24T20:28:00.000+08:002007-09-24T22:10:25.636+08:00

Since it has been some time since I last baked, I thought I might just start with something simple, but my favourite - bread.This time I made some buns - some filled with tuna and some with kaya(coconut jam). I used this recipe - halved the recipe and got nine buns.The tuna ones - made with my own 'concoction' of tuna plus cottage cheese plus lots of freshly cracked black pepper :pThe kaya ones

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com16tag:blogger.com,1999:blog-20190908.post-87568931050310408452007-09-17T20:29:00.000+08:002007-09-17T21:11:48.435+08:00

A big thanks to Ida of Baking Fiends, I found that I have bagged an award! The Rockin' Girl Blogger award originated from here, to give us girl bloggers a pat on the back. On my part, I'm going to pass on this award to two of my best blogger pals:Anh from Food Lover's Journey - for her source of inspiration with wonderful sweets and desserts, and dishes that reflect her heritageGattina from

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com5tag:blogger.com,1999:blog-20190908.post-28038041075620524372007-08-11T18:07:00.000+08:002007-08-11T22:56:40.099+08:00

How have you been? It's been some time since I posted anything. Oh well, I've been kind of busy - recuperating actually.I just underwent LASIK (Laser-Assisted in Situ Keratomileusis) to correct my myopia and astigmatism two weeks back. My myopia were not very bad to begin with, but because I've been wearing contact lenses for over a decade, my eyes are starting to 'reject' them - I get headaches

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com19tag:blogger.com,1999:blog-20190908.post-62799907571528905402007-07-21T22:31:00.000+08:002007-07-21T22:32:25.490+08:00

Hi all, sorry to have neglected my kitchen for quite some time. Work has been busy, and there's something else on my plan(non-food related) currently. I hope all goes well and will update you guys. Wish me luck!

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com5tag:blogger.com,1999:blog-20190908.post-29344957590005907402007-07-03T22:10:00.000+08:002007-07-09T21:44:34.181+08:00

Since my cookbook buying spree a few weeks back, I have been trying out different recipes from the various bread books I now have(though I don't have time to write about all these attempts yet) . The latest book is The Bread Bible by Rose Levy Beranbaum, which I bought from Harris during their closing down sale(Orchard Road branch). The discount was too attractive for me to let this chance pass,

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com18tag:blogger.com,1999:blog-20190908.post-65833585975770153232007-06-23T21:46:00.000+08:002007-06-23T22:05:31.780+08:00

I found this peculiar-looking fruit during one of my supermarket trips. I couldn't really walk away without buying this. So I went home to do some 'background check' on this fruit. The Horned Melon belongs to the cucumber family, and is grown in New Zealand and California. Due to it's intriguing appearance, people are often attacted to it. I'm certainly one who did. Cutting through the fruit

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com6tag:blogger.com,1999:blog-20190908.post-76538932878962055732007-06-17T16:57:00.000+08:002007-06-17T16:37:49.969+08:00

After a few weeks break from Weekend Herb Blogging, I’m back to participate with a post on beans – adzuki beans to be exact.Adzuki beans, also known as red beans(a more general term), is commonly used in sweet desserts in Chinese and Japanese cooking. They can be cooked with sugar into a paste-like consistency, which is subsequently used as a filling in Japanese sweets such as daifuku(glutinous

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com2tag:blogger.com,1999:blog-20190908.post-38565053081008338022007-06-13T22:08:00.000+08:002007-06-13T22:10:24.578+08:00

Or is it?Actually, the above is bread baked in a cake tin, and so the ‘cake-like’ wedges. After baking a few sweet breads, I thought it might be a good change to make a savoury loaf. I think I still prefer something more saltish and hearty for breakfast, since that’s usually my ‘heaviest’ meal of the day.The recipe for this Casatiello loaf is from Peter Reinhart’s The Bread Baker’s Apprentice,

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com5tag:blogger.com,1999:blog-20190908.post-64510036448104718332007-06-07T21:54:00.000+08:002007-06-07T21:56:12.256+08:00

Hmm...actually I dont have much to write in this post(kind of having 'mental block' these days) Just want to share with you another flavour of my favourite butter cake recipe. This time it's durian - the King of Fruits.Durian Cupcakes100g plain flour125g cake flour1 tsp baking powder½ tsp baking soda200g unsweetened plain yogurt160g durian flesh*85g unsalted butter180g sugar2 eggs, beatenAlmond

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com11tag:blogger.com,1999:blog-20190908.post-53726784180781766792007-06-03T16:40:00.000+08:002007-06-03T17:09:20.771+08:00

After making the Por Lor Pau last week, I attempted them again as I was not very satisfied with ‘pineapplle skin’. However, this batch didn’t turn out any better. Disappointment aside, something did turn out well – the bread.Once again, I used the Hokkaido Milk Loaf recipe, but adapted it to make a black sesame loaf. I have always been fond of using sesame seeds in my baking, so when I bought a

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com7tag:blogger.com,1999:blog-20190908.post-17607659480678692162007-05-27T22:27:00.000+08:002007-05-27T22:30:33.043+08:00

Por Lor Pau (read in Cantonese), when translated, means ‘pineapple bun’. Por Lor means pineapple, and Pau refers to bun. But there is actually no pineapple in this bun. What it consists of is a soft bread bun, topped with a crisp pastry ‘skin’ that looks like the surface of a pineapple.Por Lor Pau is a very common bun found in Hong Kong ‘cha chan teng’(lingo for local tea cafes/eateries), where

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com9tag:blogger.com,1999:blog-20190908.post-2998849508949129192007-05-25T23:15:00.000+08:002007-05-25T23:20:44.772+08:00

Recently my work in the laboratory (I mean my real workplace, not this kitchen laboratory) has been keeping me busy like a bee. Starting early and finishing late has become quite the norm. I’m an ‘early person’, and I function best in the morning, and my brain power slowly dips throughout the day, until about 5pm in the evening, when my system starts to ‘auto-shut down’. But now I have to try to

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com12tag:blogger.com,1999:blog-20190908.post-66045293684774375942007-05-20T12:06:00.000+08:002007-05-20T12:07:52.185+08:00

The weather in Singapore has been kind of wreaking havoc on our health. It can be hot and sunny on one day, and the next we have torrential rains causing fallen trees all over the island. It certainly doesn’t help that there is a flu bug circulating. Most of my colleagues have been ‘taking their turns’ to fall ill with flu, sore throat and fever that lasts longer than usual.I have not succumbed

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com11tag:blogger.com,1999:blog-20190908.post-37350055971970510132007-05-16T21:48:00.000+08:002007-05-20T12:11:49.957+08:00

I was sorting out the photos in my PC, and found out that I had made these some time back, but haven’t posted them yet.This mini éclairs are made using Florence’s choux pastry recipe. After making the durian cream puffs, I liked the pastry so much that I made them again a few days later. But I wanted something savoury this time. Digging into my pantry, I found a can of tuna, together with a tub

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-64312646854127615342007-05-05T22:04:00.001+08:002007-05-06T00:05:33.988+08:00

This week Weekend Herb Blogging returns to the home of its founder, Kalyn's Kitchen. For this week 81 of WHB, I chose a recipe from the book – Bread by Eric Treuille and Ursula Ferrigno.This is my first time using dill. Why did I wait so long to try out this lovely herb, when it has such a clean and crisp taste? Maybe I’ve been too obsessed with my long-time love, rosemary, that I’ve turned a

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com17tag:blogger.com,1999:blog-20190908.post-3984936588391934392007-05-01T16:44:00.000+08:002007-05-01T19:57:05.696+08:00

Being a huge durian fan, I am more than happy to make another dessert using this fruit. This time it’s durian AND chocolate!Okay, some of you might be going “Ewwwwww! That’s gross!” Well, actually not at all, some things you’ll never know until you try. The ‘star’ of this is not the durian, but the lovely chocolate crust, recipe from Ilva of Lucilian Delights.I first came across this crust recipe

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com15tag:blogger.com,1999:blog-20190908.post-39308288606494261142007-04-20T22:16:00.000+08:002007-04-20T22:17:41.727+08:00

I just realized that I’ve been posting about fruits for the past two Weekend Herb Blogging. Well, these lovely fruits seems to be taking turns to appear on the supermarket shelves. It’s really difficult to walk past them without transferring one or two packs into my shopping trolley.This week’s WHB is no exception (sorry, I guess the above is just an excuse for my lack of ideas). Hosted by our

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com11tag:blogger.com,1999:blog-20190908.post-32438298226360537632007-04-15T15:45:00.000+08:002007-04-15T15:44:06.107+08:00

It's time for Weekend Herb Blogging again. For those who would like to join this weekly blogging event, whereby bloggers write about herbs, fruits, vegetables or even flowers, don't forget to check out Kalyn's Kitchen, where it all started. This week, the guest host is talented Haalo from Cook (Almost) Anthing At Least Once.I picked up a packet of Seckel pears from the supermarket. Seckel pears

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com12tag:blogger.com,1999:blog-20190908.post-72262680656123247852007-04-08T10:49:00.000+08:002007-04-15T12:43:16.503+08:00

Recently my blogger pal Gattina made a pasta dish using cuttlefish ink spaghetti. It is a very pretty dish, but Gattina had some thoughts – since squid ink neither enhances the taste, nor the colour of the spaghetti, why add it in in the first place? Yes, why? Perhaps for novelty? Or to make a more interesting dining experience?It also set me thinking, though on a slightly different mode, how you

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com16tag:blogger.com,1999:blog-20190908.post-46309719681822933842007-04-05T22:55:00.000+08:002007-04-15T12:42:24.078+08:00

..... Here's 'Rocky Road':Hey there friends, before you think I've disappeared, I thought I better update my posts. Sorry, but I've been really tight up with work, with over-time hours and on some weekends as well. My energy levels are at the lowest by the time I reach home and so as expected, no baking, which equals nothing to blog about.As the saying goes "Old Habits Die Hard", so here I am

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-82622131840038841502007-03-16T23:19:00.000+08:002007-04-15T12:44:00.951+08:00

Potatoes, tapioca(cassava), yam(taro), artichokes - what do these have in common? They are all placed into the group of root vegetables. Actually it is only when I started 'researching' for this post that I found out that there are so many different types of tubers which are all categorized into this big group, but are actually from various parts of the plant. For more info, check out this from

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com13tag:blogger.com,1999:blog-20190908.post-76737661221529094812007-03-11T00:20:00.000+08:002007-03-11T12:39:38.601+08:00

I had a new addition to my recipe collection lately - Nigella Lawson's How to be a Domestic Goddess. When blog-hopping, I had come across several good reviews on her recipes, which made me confident about buying this book. I had not gone to search for it intentionally, but as I was browsing at Harris, I saw two copies sitting prettily on the shelf, as if calling out "Buy me, buy me!". Oh well,

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com13tag:blogger.com,1999:blog-20190908.post-39173087165695529712007-02-26T22:44:00.000+08:002007-02-26T22:43:39.202+08:00

Hey friends, how how you been? For those who celebrates Chinese New Year, there's still a weekend for 'house visiting' and festivities to go. Hope you are enjoying the gatherings and feastings :pAfter all that cookie baking sessions for the past weekends, it's about time I break away from the cookie trays and get back to kneading some breads.Do you find the above picture interesting? That's the

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-23950915468067885762007-02-15T06:30:00.000+08:002007-02-15T06:30:50.017+08:00

Chinese New Year (CNY) falls on this coming Sunday, which is just 3 days away! I just realized that I have not posted my CNY baking this year, even though I've been baking away ferociously for the past 2 weekends. This year I'm not too 'productive', mainly because I don't have the time to bake on weekedays. Almost everything was baked on half of Saturdays and the entire Sundays. Anyway, to cut

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com17tag:blogger.com,1999:blog-20190908.post-68792712045367084862007-02-11T22:16:00.000+08:002007-02-11T22:15:52.840+08:00

Screwpine leaves, or more commonly known as pandan leaves, is a widely used plant in Asian cooking, especially in Thai, Indonesian and Malaysian cuisine. A plant with a floral fragrance, it can be used in savoury dishes such as in curries or nasi lemak (coconut-flavoured rice). Of course, when blended with water, pandan leaves can be used as a natural food colouring, imparting a lovely green hue

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com24tag:blogger.com,1999:blog-20190908.post-40224658807489152762007-02-04T22:42:00.000+08:002007-02-04T22:43:06.115+08:00

Okay, I admit it. I have been thinking about lychees since reading Gattina's absolutely delicious post on Baked Lychee Risotto Pudding. In Singapore, it's easy to get canned lychees, which are available in any supermarket. When the season comes, we can have fresh ones too! 'Stomping' into my neighbourhood supermarket, I was determined to get a can of lychees. I could just open and eat straight

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com15tag:blogger.com,1999:blog-20190908.post-74862447547212192982007-01-31T22:58:00.001+08:002007-01-31T22:59:18.326+08:00

I’m sure many of you recognize the lovely green herb above. Yes, it’s oregano, and it’s the main ingredient in my post today for Weekend Herb Blogging, this week hosted by Ulrike from Kuchenlatein. I first came across this recipe from Marieke’s Maison Dorré Trifles. It has never occurred to me that cheese cookies can be so simple to make, yet so wonderfully light and fragrant. I added chopped

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com13tag:blogger.com,1999:blog-20190908.post-24167173996802641092007-01-25T21:27:00.000+08:002007-01-27T14:46:15.256+08:00

It's time for Weekend Herb Blogging again. This is one blog event which I love, as we get to learn about various herbs, fruits, vegetables, spices and even flowers. Of course, this event is founded by our lovely Kalyn, don't forget to check out her kitchen!For this week's WHB, hosted by Ed of Tomato, I chose to use some cute red, oval cherry tomatoes.I'm one who doesn't really like tomatoes, with

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com9tag:blogger.com,1999:blog-20190908.post-20452675994796948762007-01-17T22:44:00.000+08:002007-01-17T22:42:21.873+08:00

Work has been picking up speed again, hence you may see me MIA (missing in action) sometimes. But I'll try to update whenever possible.Here I have an easy recipe for croquette, which is basically a snack made of mashed potatoes, meat or vegetables. Croquettes are usually deep-fried. Here I made a 'healthier' version by baking them instead. It's my own 'simply-put-together' recipe, hence I don't

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com9tag:blogger.com,1999:blog-20190908.post-1168611371157814712007-01-13T09:30:00.000+08:002007-01-13T23:44:49.843+08:00

Browsing down the aisles of a supermarket is one of my favourite ‘past-time’, because many a times I would come across something new. This time it’s something ‘exotic’ - passion fruits.Okay, I know these fruits are probable pretty common elsewhere, but this is the first time I’ve seen them on sale. When I saw them, my first thought was “Buy first, decide what do with them later” :p Did you

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com17tag:blogger.com,1999:blog-20190908.post-1168176329048332402007-01-07T21:48:00.000+08:002007-01-12T00:25:30.116+08:00

Other than crusty rustic loaves, there is one kind of bread which fascinates me a lot. Since I started making bread, I have always been checking out the recipe, but have never attempted it, that is, until now.Looking at the picture above, doesn't it look like a cinnamon swirl bun? Take a closer look below:Okay, let me continue my story of this bread. This is a japanese styled bread, which is the

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com16tag:blogger.com,1999:blog-20190908.post-1167835417160454832007-01-03T23:03:00.000+08:002007-01-13T04:01:47.416+08:00

My kitchen is where my ‘experiments’ take place. Are you thinking of coloured solutions, funnels and the Bunsen burner, distant memories of your chemistry classes? Nah, my kitchen is the jewel of my little home.Here in Singapore, unless you have quite a bit of money in your piggy bank, majority of the population stay in housing estates. These estates consists of tall blocks of flats, commonly

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com16tag:blogger.com,1999:blog-20190908.post-1167658759395816292007-01-01T21:50:00.000+08:002007-01-02T20:45:08.583+08:00

to the New Year!It's almost the end of the 1st day of the new year over in Singapore, but for some of you overseas, the day is just starting. Hope it's a beautiful start to a brand new 2007 :)Are you enjoying this glass of toast from me? It's actually tiramisù assembled in a tall wine glass. This is a simplified version made by combining mascarpone, Baileys-expresso soaked 'Lady Fingers', cocoa

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-1167055472263865992006-12-26T18:23:00.000+08:002007-01-01T13:03:22.926+08:00

....Birthday!Yes, it's a birthday, but not mine. One year ago on December 26th, this laboratory of mine was born :DI loved to bake since my teenage years, all thanks to Home Economics class in secondary school. However there was a hiatus of several years before I started baking again, but this time with even more gusto.I started this blog to record my experiments of baking and the occasion

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com15tag:blogger.com,1999:blog-20190908.post-1166789751291124142006-12-22T20:10:00.000+08:002006-12-25T23:54:59.620+08:00

May this holiday season be a joyous and wonderful one for you and your family. Happy baking, cooking and of course eating. Merry Christmas to all my readers and friends!

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-1166363769804144532006-12-17T22:32:00.000+08:002006-12-22T07:51:54.096+08:00

Sometimes I like to have my lunch alone at work. The quiet one hour gives me some time to rest my mind from the work. After finishing my meal, I usually have about half an hour and I would head over to the bookshop to browse at the magazine sections.Obviously I would be flipping through the food mags, and if I do come across any recipe which is of interest, I would input the recipe into my

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com11tag:blogger.com,1999:blog-20190908.post-1166018745015665762006-12-13T22:28:00.000+08:002006-12-17T00:22:30.023+08:00

Looking through my previous posts, I realized that I haven't posted about breads for quite some time. Why? Guess I have not been baking as much breads nowadays and even when I did, it's the same recipe, so nothing to write about.I made this Walnut Couronne before I fell ill, so only had the chance to post now. Couronne means "crown" and it's shaped by first shaping the dough into a large donut,

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com13tag:blogger.com,1999:blog-20190908.post-1165497054672682292006-12-08T21:14:00.000+08:002006-12-12T08:52:18.490+08:00

Firstly, I want to say a BIG thanks to all of you who sent me get-well wishes for the past week. I truly appreciate all your concern and kindness. I’m still nursing a cold/flu/whatever, but am itching to step into my kitchen for this week’s Weekend Herb Blogging.Weekend Herb Blogging, which is started by our lovely Kalyn, has taught me a great deal about herbs, vegetables, fruits, flowers and the

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com19tag:blogger.com,1999:blog-20190908.post-1164978732951441202006-12-01T21:06:00.000+08:002006-12-08T09:34:34.486+08:00

My readers, sorry if I appeared to have disappeared for the past week. Work has been busy like hell, and I've been battling two infections since the start of the week. I hardly have energy to blog when I get home, so till I regain my energy, hope my archives will keep you busy, or visit the talented bloggers on the link list. Till then, take care!

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com17tag:blogger.com,1999:blog-20190908.post-1164034881320156342006-11-23T20:55:00.000+08:002006-11-28T00:45:26.253+08:00

You know how accidents happen in the kitchen, be it burns from the oven, scalds from that hot pot of stock, or cuts from the paring knife. This is what I 'collected' from my cut recently....Okay, I was just jesting. Don't hit me yet, read on for my post dedicated to Weekend Herb Blogging this week, which is hosted by Haalo of Cook (almost) Anything At Least Once. Do also check out Kalyn's Kitchen

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com17tag:blogger.com,1999:blog-20190908.post-1163827984066227862006-11-18T14:02:00.000+08:002006-11-23T00:55:01.213+08:00

Just realized that I have not been baking breads for quite some time. I think my weekends have been pretty busy since I came back from my short trip. So searching through my recipes, I decided on making Italian Grissini - breadsticks.This is my second attempt at these breadsticks, the first using a recipe from Ultimate Bread. For this round, it's combining BBA's recipe for Lavash Crackers and

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com18tag:blogger.com,1999:blog-20190908.post-1163337163878248842006-11-12T22:03:00.000+08:002006-11-30T18:37:57.756+08:00

Have you ever had the experience that, when you take a bite of something new, you swear that you will never ever touch that again?That pretty much sums up my relationship with one kind of cake - carrot cake. The first time I tried carrot cake, it was a piece of hard, dry cake with an overpowering taste of cinnamon and nutmeg. You can guess why I have stayed far far away from ANY carrot cakes

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com23tag:blogger.com,1999:blog-20190908.post-1162912803064718342006-11-08T20:10:00.000+08:002006-11-15T17:37:49.356+08:00

Okay, I know it has already been almost a fortnight after Halloween, but I still could not resist buying a pumpkin when I was doing my grocery shopping.The pumpkins in the supermarket are of the local variety, which has green skin with white strips/patches, a far cry from the orange versions used for carving Jack O’Lanterns. The orange flesh is also of a lighter hue, just like this:Pumpkins are

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com14tag:blogger.com,1999:blog-20190908.post-1162383508036619212006-11-05T00:22:00.000+08:002006-11-15T17:40:37.383+08:00

Okay, I'm finally down to the last part of my HK eating 'journey'. What would be better than to end it off with desserts?You simply cannot go to Hongkong and leave without eating Tong Shui (meaning sweet soups). Okay, to me HK means Dim Dum, Siu Ngor and Tong Shui *grin*. In HK, people like to have a bowl of Tong Shui, which can be made from sesame seeds, walnuts, almonds, egg, milk to fruits

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com18tag:blogger.com,1999:blog-20190908.post-1162385003055020652006-11-03T23:21:00.000+08:002006-11-10T03:05:05.943+08:00

Dim Sum (pronounced in Cantonese) consists of a variety of dishes, each in a small portion, and can be either steamed, fried or even baked. In Hongkong, Dim Sum is usually eaten from morning to early afternoon, although some restaurants serve it throughout the day. The most traditional way of serving Dim Sum would be in push-carts, where serving staff push these trolleys filled with little

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-1162382368533128342006-11-02T08:29:00.000+08:002006-11-03T08:50:32.383+08:00

This is my third visit to Hongkong in 5 years. Why do I like HK so much? Many people love this shopping paradise, but for me, shopping is never a priority. Maybe because I always go at the ‘wrong’ time of the year, and always miss the summer sale. My sole reason for returning – FOOD. This is my first trip as a ‘food traveller’(can’t help laughing at myself for this description), so pardon the

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com9tag:blogger.com,1999:blog-20190908.post-1162220758780429352006-10-31T08:40:00.000+08:002006-11-01T17:00:26.800+08:00

....because over the weekend I was in....Pearl of The Orient - Hong Kong I promised to come back with more pics and stories over the next few days. And for those who kindly left me comments, please give me some time to read through and reply okay? In the meantime, I leave you with this first :)*MIA - missing in action

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com8tag:blogger.com,1999:blog-20190908.post-1161787349413276562006-10-25T22:33:00.000+08:002006-11-03T13:25:43.840+08:00

What can be more 'usual' for me than a loaf of bread? Erm.....another loaf? No surprises here right? Anyway, I was clearing my freezer, only to find some pâte fermentée(pre-ferment) sitting, dated one month ago. Since the quantity was not large, I thawed it down to make a small loaf of Pain de Campagne (french rustic bread).My favourite part of the bread - the crustSherie, above is a pic of the

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com15tag:blogger.com,1999:blog-20190908.post-1161423048203460712006-10-21T17:24:00.000+08:002006-10-30T19:22:40.800+08:00

Something has been ringing in my mind for the past two weeks or so. It's French, it's fluffy, it's light, and....it's a dessert! It has been appearing in the forums I visit, and the food blogs I frequent, which is why I can't seem to get it out of my my mind. The only way out? Get in the kitchen and make it!A soufflé(pronounced as soo-flay) is a dish which can be baked either into sweet dessert,

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com20tag:blogger.com,1999:blog-20190908.post-1160748437158451402006-10-15T08:12:00.000+08:002006-10-21T03:02:07.403+08:00

Yes, tomorrow is World Bread Day. I couldn’t miss out the chance to participate in this event, hosted by Zorra of Kochtopf. Actually I had never participated in blogging events like Sugar High Fridays, but when Rene(thanks a million, Rene!) informed me of this event, I couldn’t miss the chance to talk about my favourite food – bread!I guess my blogger friends would have known by now that I am a

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com20tag:blogger.com,1999:blog-20190908.post-1160404192814597832006-10-09T22:24:00.000+08:002006-10-16T17:35:53.630+08:00

Recently I'm 'into' Asian kueh kuehs, even since I read in the newspapers that there is this stall in Tiong Bahru Market selling some really nice nonya kueh. I went in search of them, and true enough, the stall does live up to its name, producing some really good ondeh ondeh, tapioca kueh and sweet potato kueh.Ondeh ondeh are little balls usually made from a dough of sweet potato/tapioca(cassava)

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com13tag:blogger.com,1999:blog-20190908.post-1159801361471082422006-10-04T20:32:00.000+08:002006-10-07T20:01:35.396+08:00

If you’ve been blog-hopping quite a bit, like me, you may have noticed quite a few blogger friends are churning out mooncakes for the coming Mooncake Festival. I’ve seen some really well-made mooncakes, be it traditional baked ones, colorful snowskin or the cute ‘piglets’. Here I am joining in the fun, talking about mooncakes, but but but, I didn’t make them. I much prefer to buy them.Following

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com12tag:blogger.com,1999:blog-20190908.post-1159709597064831162006-10-01T22:04:00.000+08:002006-10-08T20:42:18.610+08:00

Yes, I'm am very slow on my baking lately. Seems like my brain cells are dying, with no fresh ideas on what to bake. I usually will make one item on Wednesdays after work, but last Wednesday I reached home, flipped through some books, surfed some websites, and still had no 'urge' to step into my kitchen, ended up I became a couch potato that evening, sigh...Squeezing my brain juices dry today,

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com14tag:blogger.com,1999:blog-20190908.post-1159282303009568112006-09-27T21:02:00.000+08:002006-10-04T11:56:09.490+08:00

Baos, or chinese steamed buns, have been on my 'to do' list for a long time. I love baos, soft, fluffy and filled with either savory meats like chicken or char siew, or bursting with sweet paste like lotus seed or red bean paste. Actually I'm also not sure why I waited so long to make my own baos, I guess it's because I know it's difficult for me to achieve the same texture as those bought from

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com17tag:blogger.com,1999:blog-20190908.post-1158820761560309492006-09-21T21:33:00.000+08:002006-11-02T22:37:20.043+08:00

Nothing obsence here, just talking about the good old technique of steaming, which is used widely in Asian cooking. Think dim sum like Har Gow and Siew Mai, kueh kuehs like Kueh Salat and Kueh Kosui, main dishes like steamed fish, savoury glutinous rice and many more. So it’s no surprise that this technique can be used in cakes too. In fact, I had made some steamed cupcakes some time back.This

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com23tag:blogger.com,1999:blog-20190908.post-1158503306866546662006-09-18T15:31:00.000+08:002007-01-07T09:30:47.570+08:00

Wonder if you ever had this experience: you have a favourite recipe you love and which always work. But sometimes you get tired of making the same thing over and over again, so you start to look for ways to ‘spruce’ things up a little.This is exactly what I’ve been doing with my butter cakes. It all started with Alice Medrich’s Marble Cake recipe. I love this unbelievably moist and tender cake,

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com32tag:blogger.com,1999:blog-20190908.post-1158245166127802802006-09-14T22:40:00.000+08:002006-09-24T10:52:48.903+08:00

The dessert I'm talking about is cool - in two ways. First of all, it's really easy to prepare, 30 minutes(okay, the time could be shorter if I hadn't made a mess with the eggs) and they are on the way into the oven.Alright, before I go any further, here's what I made: Individual Orange Pudding CakeThis recipe is from Nic. She has made this recipe three times, so it must be really good. So when I

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com20tag:blogger.com,1999:blog-20190908.post-1157900625270288352006-09-10T22:53:00.000+08:002006-09-13T04:02:49.150+08:00

Whenever I go 'super-marketing', I usually like to leave hubby at home. The reason being it simply gives me more freedom to 'scrutinize' the shelves for new items, without having a 'stalker'(aka hubby) behind me. I also like to read the contents of the product packaging for its nutritional information and ingredient list. Especially when I buy biscuits and cookies, I make sure I avoid any with

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com11tag:blogger.com,1999:blog-20190908.post-1157552673837563012006-09-06T22:20:00.000+08:002006-09-10T10:38:58.226+08:00

WhenI saw Nic's Whoopie Pies, I was reminded of Seadragon's Chocolate Kisses à la Oreo Cookies. This had been on my to-do list for quite some time, but somehow I never got around to making this. When I saw a KC member making the Oreo cookies, I knew it must be a 'sign' for me to get my butt off the chair to make them.These morsels have an intense chocolate flavour. On its own, the cookies are not

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com13tag:blogger.com,1999:blog-20190908.post-1157259764533433612006-09-03T12:58:00.000+08:002006-09-05T07:43:53.446+08:00

Fougasse is a flatbread traditionally associated with Provence in southeastern France. Also known as the french version of the italian foccacia, fougasse is usually sculpted to form a leaf- or ladder-shaped loaf, making it easy to pull apart for a quick bite.I used the Pain de Campagne(meaning country bread) recipe in the Bread Baker's Apprentice to give a go at shaping fougasse. According to BBA

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com5tag:blogger.com,1999:blog-20190908.post-1157029870225093252006-08-31T21:05:00.000+08:002006-09-01T18:40:32.333+08:00

This is a post about bread again. Nothing special, just a wholemeal loaf. In case you're wondering, I do not make crusty breads all the time. On some occasions, especially on days when there's little time but I still want to satisfy my 'addiction', I will go for soft loaves or buns. These are generally more straightforward to make, and don't require special preparations like using a baking stone

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com7tag:blogger.com,1999:blog-20190908.post-1156860475777828232006-08-29T22:28:00.000+08:002006-08-30T16:01:33.893+08:00

I've been tagged by my lovely pal, Gattina (who takes some very stunning food photographs), for the above meme, which originated from The Traveler's Lunchbox. It took me some time to gather my thoughts and I came up with the list below:1) Durians - a thorny fruit which begets an equally thorny relationship with many people. You would either love it or hate it. For myself, it's love all the way.

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com6tag:blogger.com,1999:blog-20190908.post-1156608544987637542006-08-27T16:07:00.000+08:002006-08-31T00:06:52.146+08:00

I've been busy the whole of yesterday morning, preparing my Saturday lunch. Managed to cook a soup, plus fried beehoon(rice vermicelli), and some delicious 'fried' chicken wings.After looking at the black bean soup from Ching's blog, it brought back some good old memories. So I bought some lotus root to make this familiar soup.These wings are prepared using Zu's recipe. They are actually baked

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com7tag:blogger.com,1999:blog-20190908.post-1156666094651884912006-08-27T16:04:00.000+08:002006-08-30T00:21:42.226+08:00

Last night we went to Pontini, my favourite italian restaurant. It was a belated birthday dinner for me, as I was too tired from work during the weekday to enjoy the sumptous dinner. I managed to take some pictures of the main courses this time. Pardon the poor picture quality as I am not good at taking shots under the orange restaurant lighting.Hubby's main courseMy mainDessert time - a Marbled

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com7tag:blogger.com,1999:blog-20190908.post-1156429143926840662006-08-24T22:11:00.000+08:002006-08-26T06:08:46.240+08:00

Not sure if you have noticed, I am usually making the same old boring stuff. Breads will of course be a staple, followed by butter cakes and chiffon cakes. The main reason is that I bake cakes and cookies in the evening after work, so I don't really have time for complicated items that needs frosting or detailed 'decorating'. So pardon my 'plain jane' cakes.Chiffon cakes are also a favourite of

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com8tag:blogger.com,1999:blog-20190908.post-1156083582248601842006-08-20T22:29:00.000+08:002006-08-24T18:16:46.933+08:00

No, I'm not referring to people, I'm talking about the herb - rosemary. According to Cooking-Dictionary by cooksrecipe.com, rosmary (Rosmarinus officinalis) is a herb with silver-green, needle-shaped leaves, a strong flavor reminiscent of lemon and pine and a strong, sharp camphor-like aroma. Like many herbs, rosemary is also said to contain antioxidants and have antiseptic properties.Before I

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com13tag:blogger.com,1999:blog-20190908.post-1155565956923478152006-08-15T20:51:00.000+08:002006-08-25T16:24:57.140+08:00

I am addicted to rustic bread making, and I am blatantly happy about it. Ever since buying The Bread Baker's Apprentice by Peter Reinhart a few months back, I am still spending time 'poring' over the wide variety of information and recipes.I thawed out half of my pate fermente and made a 'long-winded' recipe - Pane Siciliano. It is a long recipe since it takes one day for to make the pate

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com13tag:blogger.com,1999:blog-20190908.post-1155135635200498102006-08-11T22:30:00.000+08:002006-08-19T10:38:26.570+08:00

I was 'jolted' to make these cupcakes when Gina of KC posted her recipe for Peanut and Raisin Butter Cake. Then I recalled I still had a bottle of peanut butter in my cabinet, so I decided to use some to make these cakes. I adapted Alice Medrich's marble cake recipe for these. Actually all my butter cake recipes are modified from her recipe. With the use of yogurt, the butter cakes turn out

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com14tag:blogger.com,1999:blog-20190908.post-1155046050020416402006-08-08T22:05:00.000+08:002006-08-10T21:55:25.213+08:00

I made some french bread dough to practice my bread shaping skills. The Bread Baker's Apprentice is a truly good bread book, in my opinion. It has several pages on how to shape doughs into aesthetically beautiful rustic breads. Mine are far from beautiful, that's why I have to practice, practice and more practice. Various shapes Tabatiere - french for pouchFrench Epi - wheat stalk , not very well

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com6tag:blogger.com,1999:blog-20190908.post-1154530984397343992006-08-03T21:40:00.000+08:002006-08-07T00:49:47.490+08:00

I have been ill since Tuesday :( . The sore throat and flu came on overnight, and I woke up with a super sore and parched throat. Had been given two days medical leave, but went to work on the second day anyway. The doctor said to have lots of rest, but I needed to do something to take my mind off the sore sore throat. I chose something simple and here is my bi-colored cupcake.It's made using a

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-1153926434851810222006-07-26T23:05:00.000+08:002006-08-01T18:33:57.540+08:00

Take a look at the pic and you might see why the title is 'Hairy'.Actually the brown bits you see on and in between the cake are chicken floss. Yes, this is a sponge cake, and a savoury one at that. Thanks to Connie, a member of KC, who directed me to this Pork Floss Steamed Cake recipe at Jo's Deli & Bakery. I would say my attempt is a half-flop. The cake is supposed to be very fluffy, but mine,

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com11tag:blogger.com,1999:blog-20190908.post-1153230372937695592006-07-19T22:55:00.000+08:002006-09-30T10:58:27.316+08:00

...what these are?Anyone got it right? Just some simple buns, flavoured with coffee. Yes, I had to make something successful, so went to get my tried-and-tested recipe and altered some of the ingredients and viola, soft and fluffy Coffee Milk Buns (recipe follows). On hindsight, I should have used expresso instead of the usual coffee granules. Although the coffee aroma during baking is enough to

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com25tag:blogger.com,1999:blog-20190908.post-1152861605062129652006-07-14T23:30:00.000+08:002006-07-14T23:35:32.783+08:00

After my two-week hiatus, I came back to find my kitchen top covered with a thin layer of dust. Armed with my table cloth, it’s wipe-down time to prepare for the ‘re-opening’ of my kitchen.What I didn’t expect is my baking skills to be also covered with a layer of dust, or rather, rust. Or probably I should not have tried out new recipes so soon.This Cranberry Bread is made using the recipe from

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com17tag:blogger.com,1999:blog-20190908.post-1152542883038974862006-07-11T23:00:00.000+08:002006-07-11T23:05:10.233+08:00

As promised, these are food pics of my trip.In Denmark, I stayed in a hotel and these are the breakfast items. Strangely, I didn't get 'sick' of them even though I ate them for 6 days, because there's always fresh breads and rolls from the oven. As our hotel is at the surburb area(close to the training centre, but not the city), dinner became a problem. I had yogurt on some days and salads on

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com15tag:blogger.com,1999:blog-20190908.post-1152389104818354082006-07-09T04:02:00.000+08:002006-07-09T04:05:04.856+08:00

I'm back from my trip. Will try to update my pics from the trip soon. Stay tunes ;p

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com3tag:blogger.com,1999:blog-20190908.post-1150907410531031822006-06-23T17:15:00.000+08:002006-06-23T17:21:31.390+08:00

Temporarily I mean.I will be leaving Singapore tonight for a short training in Europe. This trip will cover Denmark, Sweden and London, so you won't see and hear from me for a fortnight. Thanks for visiting and in the meantime, hope my archives will keep you busy, or visit the talented food bloggers in my Frequent Huants. See you in two weeks' time andCiao!!

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com9tag:blogger.com,1999:blog-20190908.post-1150905039679869282006-06-21T23:00:00.000+08:002006-06-21T23:50:39.770+08:00

I've always had a liking for Subway Sandwiches, and I used to have one after my gym session on Sundays. But alas it has been ages since I had one, truly miss it. So I decided to make my own 'Sub'.I still had half of the amount of biga(italian for pre-ferment) in my freezer, left from my ciabatta making. I knew that there is a recipe for Italian Bread in Peter Reinhart's book, just nice to finish

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com8tag:blogger.com,1999:blog-20190908.post-1150621659387461882006-06-18T21:30:00.000+08:002006-06-18T21:35:07.610+08:00

I have made roasted chicken a few times, and mainly used very asian seasonings like plum sauce, soya sauce etc. Roasted chicken is my favourite dish to cook, because it's simple to prepare, just marinate, pop into the oven and let it cook on its own.This is my first 'western-style' roast. A search on the net will throw out plenty of recipes, but as with all recipes, not all will work well. So a

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com8tag:blogger.com,1999:blog-20190908.post-1150550559458770052006-06-17T18:54:00.000+08:002006-06-17T22:30:41.173+08:00

Thanks to Gattina who tagged me for this 10 Things I Miss of Mum's Cooking Meme, because it helps to 'invoke' the memories of my mum, who has passed away when I was in my teens. She is a wonderful cook, it's a pity I didn't get to learn even 10% of her skills. She hardly baked things like cakes or cookies, mainly home-cooked meals. Here's what I miss most:1) Abacus seeds - this is a traditional

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com11tag:blogger.com,1999:blog-20190908.post-1150384970111352182006-06-15T23:11:00.000+08:002006-06-16T15:05:01.646+08:00

Usually Wednesdays are baking days for me because my hubby goes for Aikido classes, so I would usually go home directly from work. It has become something like a habit. Yesterday I reached home a bit later as I had to run some errands but I still wanted to make something. Talk about ‘old habits die hard’. I was pondering what cakes can I make within such a short time(it was already 8pm)? Butter

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com14tag:blogger.com,1999:blog-20190908.post-1150099476928063422006-06-12T22:05:00.000+08:002006-06-16T22:09:29.353+08:00

Hi all, I just got back yesterday morning. How was your weekend? Mine was simple, since the main reason for going to Ipoh was to visit my in-laws. Our itinerary for the past 3 days were:Breakfast at 9am, then go mall-shopping,Lunch at 1pm, followed by rest at home,Dinner at 7pm, then TV for the nightSo it's basically minimal walking(had a car there), moderate eating(the BIG question everyday for

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com14tag:blogger.com,1999:blog-20190908.post-1149676141139637882006-06-07T18:25:00.000+08:002006-06-07T18:33:05.176+08:00

I decided to give my oven a break. I think it deserves a good rest from all the baking. But my hands are still itching to bake something. So what to do? The magic word: Steaming.The recipe for these little steamed cake are from LeeLee, who posted it in KC. It uses two forms of coconut, coconut milk and fresh grated coconut. Coconut has always been advocated as a bad bad food, because of its high

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com14tag:blogger.com,1999:blog-20190908.post-1149412551849347962006-06-04T17:02:00.000+08:002006-06-04T22:50:25.696+08:00

A pretty dessert. I don't usually do a lot of decorations for the cakes I bake, since there's only me and hubby eating most of the time, or I bring them to my workplace for my colleagues, so I don't see the need to do that. Another reason is I'm not a very creative person. But this dessert is an exception, which makes me want to 'plate' it nicely.I was surfing the net for flourless chocolate cake

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com15tag:blogger.com,1999:blog-20190908.post-1149087436619813752006-05-31T22:28:00.000+08:002006-06-03T11:52:50.243+08:00

Recently I am obsessed with artisan breads. I made baguettes some time back and there was room for lots of improvement. I knew that I needed a good bread book on my bookshelf. After much consideration, I decided on Peter Reinhart's The Bread Baker's Apprentice, which had some very good reviews, not only from the Amazon buyers, but other sources. I ordered mine through Amazon (as it's cheaper than

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-1148564236253323342006-05-25T21:30:00.000+08:002006-05-26T19:59:01.750+08:00

Yesterday is one of those days when I want to bake something, but don't want to wash too many bowls. Actually washing up is one of the things I dread the most, but since I can't escape from this 'package', can't complain too much too.The following cookies suited my mood just fine. I've only used two bowls, one fork, a baking tray and viola! These were ready in about an hour.These Cinnamon Oat

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com11tag:blogger.com,1999:blog-20190908.post-1148140878654346772006-05-20T23:47:00.000+08:002006-05-21T00:01:19.890+08:00

I believe many of those living in Malaysia would be very familiar with 'Chicken' Biscuits, or know as 'Ji Zai Bing' (Mandarin) or 'Gai Zai Beng'(Cantonese). When I was young I loved these biscuits. Nowadays when I go to Malaysia I would also buy some back. Of course, they are also available in locally. But somehow the taste seems to have changed, and I still prefer the taste last time (feeling a

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com7tag:blogger.com,1999:blog-20190908.post-1148139957802476142006-05-20T23:31:00.000+08:002006-05-20T23:46:02.063+08:00

As you might have noticed, I'm a huge bread addict. As such, I'm always on the hunt for new bread recipes. So when I saw this recipe, I knew I had to bake this, simply because it has two of my favourite terms - rustic and bread.Rustic breads have always been my favourite, but I am attempting to bake these types of breads only recently. I want to be as authentic as possible, I even bought a baking

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-1147877783717932242006-05-17T22:42:00.000+08:002006-05-19T22:14:42.133+08:00

After all that pork dishes from the last post, I don't wish to bore you. But can I just show two more dishes with pork as the ingredients?I made this char siew using a recipe from one of the members in KC. This recipe actually calls for grilling the char siew. Coincidentally, I found a recipe for 'Shanghainese Wok Fried Char Siew' in one of my recipe books. So I combined these two and got this.I

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-1147531331269025542006-05-13T22:29:00.000+08:002006-05-18T22:23:43.463+08:00

I gave myself a long holiday. Since yesterday's a public holiday, I also took leave on Thursday, wanted to get some rest. Well, I guess it's half rest, the other half spent in the kitchen.Managed to cook a simple pasta lunch for lunch yesterday. You may have noticed I quite like Italian fare. That's one of my weakness, besides japanese food. Tried to create a dish which we have frequently enjoy

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com9tag:blogger.com,1999:blog-20190908.post-1147270825780752662006-05-10T22:07:00.000+08:002006-05-10T22:42:18.570+08:00

I haven't been doing much baking and cooking for the past week. Finally managed to churn out some buns today. These are made using my Sesame Sweet Buns recipe, I just adjusted the amounts of ingredients to fit my baking pan.Nothing beats freshly baked bread from the oven. I simply love the aroma that fills the kitchen while the buns are being baked. Before I end off, just want to say thanks to

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-1146748877295680012006-05-04T21:01:00.000+08:002006-05-04T21:27:51.260+08:00

I've been looking for a recipe for Italian Grissini for some time. I can't remember what got me hooked on these breadsticks, but I vaguely recall I had some really nice ones at an Italian restaurant. As usual, I thought it might be good if I can make my own, can satisfy my craving and save some money.This recipe is from the book Ultimate Bread by Eric Treullie, the same book where the french

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com11tag:blogger.com,1999:blog-20190908.post-1146490102113477542006-05-01T20:46:00.000+08:002006-05-01T21:28:22.316+08:00

Today is Labour Day, a public holiday here. What better day to make something that's time-consuming, but all worth the time and effort?After seeing Seadragon's Dim Sum Chicken Pies, my hands are itching to make some. I'm also using the recipe from the book 'Chinese Dim Sum in Pictures', which is the same as Seadragon's. But I used all butter for the pastry cases and used smaller fluted moulds.

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com6tag:blogger.com,1999:blog-20190908.post-1146328355095896702006-04-30T00:21:00.000+08:002006-04-30T00:38:16.103+08:00

In case you are interested in my lasagna recipe, I've already updated the previous post with the recipe.I haven't been doing much for the past week. I tried the baguette recipe again last Sunday, but made into a boule, This time round I'm more satisfied with the result as I felt the interior is better.Also baked a herb & olive foccacia on Wednesday. This recipe is from Giselle of KC. This recipe

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com2tag:blogger.com,1999:blog-20190908.post-1145779614534191952006-04-23T15:53:00.000+08:002006-04-30T00:20:13.303+08:00

Yesterday's lunch was a simple affair of beef lasagna, something which I've made previously. Just made some modifications to the bolognaise sauce that's all.I also attempted something new - French Baguette. After baking breads for so long, this is the first time I'm making baguettes. This recipe is taken from the book Ultimate Bread by Eric Treuille, and posted by a KC member who so kindly posted

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com8tag:blogger.com,1999:blog-20190908.post-1145457266213917412006-04-19T22:07:00.000+08:002006-04-19T22:44:24.563+08:00

This post is about cakes, as you might have guessed. To be exact, 3 very different types of cakes.First up, cheesecake. I've been 'eyeing' this recipe from Nic's blog for a very long time. But as I have not made cheesecakes before, I kept procrastinating until now. Nic's recipe for this cheesecake came from this blog, and the cheesecake has an interesting name - "Bull's Eye Cheesecake". By

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com15tag:blogger.com,1999:blog-20190908.post-1145114549913406102006-04-15T22:50:00.000+08:002006-04-15T23:22:30.710+08:00

Today is hubby's birthday. I asked him what present he wants, he say nothing in particular. Since that's the case, I decided to plan something special for him.We went to Pontini, an Italian restaurant at Grand Copthorne Hotel. This is the third time we've been there, as we both like the food and service. They had a new chef at the helm and when we tried out his new menu for Valentine's day, we

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com10tag:blogger.com,1999:blog-20190908.post-1144795000421677462006-04-12T06:28:00.000+08:002006-04-15T16:08:26.013+08:00

In case you're wondering how I am going to combine the three things together, let me tell you actually I am not. It's three separate items which I made.Madeleines, from what I understand, are French sponge-like cookies baked in a shell-shaped mould. Personally I like these little cakes as they go very well with a cup of coffee and are not too sweet. Sometimes I would just pick them up when I pass

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com8tag:blogger.com,1999:blog-20190908.post-1144593641633279662006-04-09T22:26:00.000+08:002006-04-15T16:13:33.936+08:00

Realized that I am lagging behind a bit in posting, so thought I better post these today before I accumulate more.I baked these mid last weekPandan Chiffon CakeI was trying out a new cake tin (though my cabinet is bursting soon) and trying to pinpoint a problem which I've been trying to figure out f or weeks. This turned out alright but alas, I haven't found the reason for my failed attempts

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com9tag:blogger.com,1999:blog-20190908.post-1144592605375012172006-04-09T21:58:00.000+08:002006-04-15T16:18:17.706+08:00

Been tagged by Eve for this meme.1. Please list three recipes you have recently bookmarked from foodblogs to try:a)Nutella Frosted Cupcake from Nic's Bakingsheetb)Silken Raspberry Mousse from Nic's Bakingsheetc)Bull's-eye cheesecake from Dessert Comes First2. A foodblog in your vicinity:Quick N Easy Treats by Zu3. A foodblog (or more) located far from youBakingsheet by Nic4. A foodblog (or

Angiehttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com4