The Blue Garden

Cauliflower and Sweet Corn Kernel Pakoras

2011-08-23T19:26:00.009+08:00

Okay this is it..I had the most boring day; nothing to do but just laze around and facebooking. Oh yes and may I add to that; nothing to EAT!! And so I had to make a change, drag my lazy numb feet to the kitchen, opened the refrigerator and stared at it for almost 10 minutes. Deciding what I should eat, there's bread (oh wait a minute; I ate that for breakfast, made myself a simple no-fuss egg-sandwich). Oh wait there's dhal curry (indian sambar) mum made; but no, that gives me gas! :D

I'm so choosy lah?? Well I was getting hungry by the hour and I told myself okay there's no such thing as a free lunch; thus I had no choice but get myself messy in the kitchen...a.k.a COOK!! And so with a little imagination which I lack at times, concocted a recipe using cauliflower and sweet corn kernels. Thus the PAKORAS was born..my malaysian version that is!!

Cooking Time: 30 mins
Serves: 6 persons

Ingredients:
100gms chick pea flour
100gms plain flour
100gms cauliflower florets (broken into bite size pcs)
50gms sweet corn kernals from a can
1 big red onion (diced finely)
1 tbs store bought fried onions
1 sprig curry leaves (chopped finely)
Salt to taste
Chilli flakes if desired
a pinch of light brown sugar
Liquid from the sweet corn kernels in can (or water just enough to make the batter light)
Oil (for deep frying)

Method:
1. Add all the ingredients into a big bowl and mix well.
2. Add enough water or corn liquid to make a thick batter that drops easily from a spoon.
3. Heat enough oil for deep frying in a pan or wok.
4. Test the heat of the oil by dropping a small amount of batter into the oil, it should bubble up immediately.
5. Scoop spoonfuls of mixture and drop into hot oil.
6. Fry till golden brown.
7. Serve hot with chutney or dips of choice.

The batter mixture

The soft chewy insides

Suresh's 40th Birthday 2011

2011-01-07T17:58:00.001+08:00

Location : Food République - 72, Jalan Kuning, Johor Bahru, Malaysia

My special birthday wish for you is made of happy things— the loving thoughts I have of you, the joy that caring brings, the memories of hours we've shared, the dreams we call our own— All these make up my loving wish for you and you alone. For my husband; Happy 40th!

Happy New Year from The Blue Garden

2010-12-31T15:38:00.001+08:00

Looking forward to a great 2011, may all your holiday smiles last all through the New Year and hope the coming year will be good to you in every possible way. Have the happiest of holidays and a new year that brings you all the best.
CHEERS!!!!.... :)

Moist Chocolate Prune Cake

2010-12-31T15:25:00.005+08:00

I baked this cake for this year's 2010 X'mas Eve family gathering. The secret to a moist chocolate cake is to add hot liquid based on the liquid measurement as per the recipe. At times a cake maybe moist after baking but tends to dry out and harden when chilled. This is due to the butter content in the recipe, as butter hardens when chilled. This method is also applicable for vegetarian cakes that doesn't contain eggs. After many years of research, I finally found the best method of baking a moist chocolate cake. Recipe can be found in the previous post : Easter's Chocolate Prune Cake.

Facebook: WorldCard Malaysia - Garfield Starbucks Contest

2010-12-02T21:31:00.004+08:00

****I'm proud to add "I WON"!!!!!*****

Garfield looks Zzzz... Tell us about your Monday spirit, and how you get motivated to start the day of the week before you get to the weekend? :) Best five, will receive 2x Starbucks Drink Vouchers from us for you & your friend! :) Drop your note below, sharing of this close by today 6pm 29 Nov 2010.

My answer:-

This is my belief in starting a day's work on a monday thru Friday: u have to try to love whatever work you do be it anyday and anytime, Not only will you never be satisfied, but will never achieve anything worthwhile. All that you do is ei...ther fun or drudgery; it all depends on your attitude, I like fun so I try to make the days pass in a fun way. Below are what motivates me thru the week which comes from two great people from history:-

1.Three Rules of Work:
Out of clutter find simplicity;
From discord find harmony;
In the middle of difficulty lies opportunity.
-- Albert Einstein

2. Work while it is called today, for you know not how much you will be hindered tomorrow. One today is worth two tomorrow's; never leave that till tomorrow which you can do today.
--Benjamin Franklin

I used to hate and dread Mondays-Fridays but not anymore. I love my job anytime at anyday! After all Your work is to discover your world!!

TLC_Seas Experience of A Lifetime

2010-11-30T16:20:00.003+08:00

A facebook contest to meet my choice of foodie celebrity; Buddy Valastro of Cake Boss

My slogan:-

He’s one of the most successful and renowned cake artists in the United States
He decorates cakes without mistakes
From sweet treats, wedding and specialty cakes
That’s Buddy Valastro, a fiery Italian from Carlos Bakery with his teammates
Amidst the Family drama and debates
TLC’s Cake Boss gets my most star rates.

Contest World's Holiday & Fun Contest

2010-11-30T15:59:00.001+08:00

[ KRABI CONTEST end 30 nov 16:00 PM ! ] Snap a photo in the MOST CREATIVE MANNER on the subject " HOLIDAY & FUN " : HOW you and your family will be enjoying ur leisure holiday & Upload to our wall here when U've snapped the photo and include a slogan in less than 200 words !!

Islanda Village Resort is located on a quiet beach overlooking the gentle waves of the Andaman Sea, the only hotel on Koh Klang, a small island in the mouth of the Krabi River with a friendly fishing village as neighbors and You do have to hop onto a boat to get to the island where you can lay back and relax on Soft sandy beach ! ;)

The winner will be treated to a stay for a family ( 2 adults 1 child ) over at ISLANADA VILLAGE RESORT , KRABI , on its luxurious suite known as Ocean Front Bangalow for a night or 2 ( to be confirmed later in the day ) ;)

TO BE AVAILABLE FOR STAYS till mid end of 2011 , available on DECEMBER 2010 .

The Picture

The Slogan
A time together filled with laughter,
I’m the jester and he’s the joker,
that’s how we enjoy a holiday of fun with pleasure.
Away from the stresses of work without any lecture,
a picture perfect moment of leisure.

Creativo Contest by Avalon Sarees

2010-11-29T15:22:00.010+08:00

Altho I do not have a specific software for creative designing, I simply used paint and an online word art template to create these designs for a logo and a tagline or slogan on Avalon Sarees. Avalon Sarees is an online business selling indian designer wear for men and women.

These are some of my work in creating the appropriate logo before the final product.

Sample 1

Sample 2

Sample 3

Sample 4

The final design: I chose this design because indian clothing are similar to flowers; its elegant, soft to the touch and colourful such as the famous sarees and suits which has mostly flowery, leafy and vines as designs and patterns on them as well as on the borders; also Avalon means paradise or an island and these places has abundant flora, thus...!

My Most Memorable Vacation Contest

2010-11-29T15:10:00.003+08:00

It feels like I have entered a dream. I guess, somehow, I had given up hope that I would ever tour across the ocean! This is my first international trip; not counting Singapore though. One of my favorite memories consists of a past family tour. The funny incidents, the little mishaps, the closeness shared, all these weaved a good story for my heart. I had the privilege to travel with my dearest hubby and my favorite relatives; Uncle Joe and Aunt Josephine. And that's the wonderful thing about family travel: it’s said that it provides you with experiences that will remain locked forever in the scar tissue of your mind; and it’s so true.

So on to my story. We departed on our packaged tour to Egypt. Ah…. Yes! Egypt, the land of Pharaohs, famous pyramids, historical sites, burial chambers, mysteries and oh yes the unique belly dancing! Naturally the roads were a well trodden one and the route was similar to many major tours, however, on our packaged tour we had the benefit of two friendly guides, magnificent hotels, superb cuisine and hospitality, including excellent company.

As we arrived in Cairo and checked-in to a hotel, due to extreme jetlag I crashed on my bed and dozed off missing dinner with the group. Everyone else had doubts of whether I fell ill after an extended flight with a long hazardous transit, where arising questions provoked my poor hubby who had some explaining to do.

The next morning was a great day filled with anticipation and impatience to begin my long awaited tour. The moment I stepped out, a sudden chill in the air, yes that is winter in Egypt, very cold indeed.

Cairo is a busy city, bustling crowd and plenty of vehicles. Our bus had to skew through the traffic to reach our destination. From Cairo new city we headed to the old town. Our itinerary began with a trip to view the famous huge statue of Ramses II and an alabaster Sphinx. We were in awe as we admired the statue; it was carved from one gigantic stone almost 3000 years ago.

Next we headed off to the dessert of Saqqara or “Sakkara” where one of the “Seven Wonders of the World” stood; “The Great Pyramids of Giza”. When we reached there, I remembered the funny remarks of my Uncle who often teased my mom who loved to travel to countries filled with “sand and stones” and mom would reply “it’s all pure history”! When you’re there you're actually walking on pure, untainted sand that stretches westward for almost 3,000 miles. Some tourists were so fascinated that they in fact collected some sand into bottles as mementos of their journey.

Later, we moved to a view site of all three Giza pyramids, Cheops, Chephren, and Mycerinus; Cheops being the largest pyramid. Here the realization hit home, we had to pose for a snap shot of the breathtaking view.

Our visit to Giza was not complete without a visit to the nearby Sphinx. This huge statue, half man, half lion, was carved from one huge stone during Pharaoh Chephren’s rule, but its purpose remains a mystery. Its missing nose and beard were the result of mishaps during the war ages. Of course, the camel guys were there, and the junk sellers, etc. Some from our tour group ended the day with a camel ride up to an even better viewpoint out in the desert. We had to pass on that ride except uncle, as we all continued to stand there, ignoring the tourist mobs who laughed, took pictures and ran on to the next sight.

Some of Egypt’s greatest ancient wonders are the breathtakingly vivid wall paintings in the pharaohs’ Valley of the Kings. The most awe inspired moment after the Great Pyramids is the Sun Temple at Abu Simbel of four giant statues of Ramses II. It was quite a feat for Archeologists to have actually moved the entire sculptures in pieces and reassembling them on a nearby dry land for preservation purposes. Among other sites visited were the Ptolemic Temple, Egyptian Museum, The Alabaster Mosque, Old Dam, The Temple of Horus, The Karnak, Luxor and Queen Hatshepsut Temple. Our trip would also not be completed without shopping as we were brought to the ever famous Egyptian bazaar, cotton factory, Papyrus centre and the Alabaster crystal factory.

The most memorable part of our tour wasn’t only touring the famous sites but funny gestures and crack pot jokes made by my aunt and uncle; as they never actually slept through the nights due to extreme excitement, asking each other whether dawn broke almost every hour since they hit the sack. Everyday throughout our entire trip uncle would eventually be the first to arise as early as 4 am to awaken the rest of the group. But I will never forget that we also celebrated my hubby’s birthday on board the 3 days River Nile cruise liner, courtesy of the friendly crew who wheeled in a cake for him.

In Egypt, the stones speak to all visitors of the ancient sites, but they literally spring to life when our much knowledgeable tour guide relates their stories while walking in the steps of pharaohs.

The Egyptian trip was the culmination to many years of anticipating its amazing and timeless wonders of the world. Our visit left us awed and inspired to learn more of ancient Egypt, already considered ancient when the Greeks discovered the Giza Pyramids, naming them among the World's Seven Wonders.

Cheezel's Biskits is...Contest

2010-11-29T15:02:00.003+08:00

I was supposed to come up with a slogan or a tagline following these words..Cheezels Biskits is.....
My winning streak! This caption won me a carton of Cheezels Bizkitz ... :)

"Cheezels Bizkitz is made with real cheese,
has angles and lines,
mini triangles that’s fine,
3 holes in each to resemble a piece of cheese.
Baked and not fried, mild and really light.
A snap in every bite oh what a delight,
with quite a crunch in every munch.
So grab a pack when you need a snack,
Coz Cheezels Bizkitz are better than briskets."

Contest World I love Paris : SEND ME !

2010-11-28T13:10:00.002+08:00

This is a contest organised by a non-profitable organisation promoting contest from sponsors of various organizations. This is one of the contests which I participated and again I didn't win..but proud of my entry!
Questions:-

CLUE 1 ( May be removed anytime so act fast ! ) : This in Paris is a MUST VISIT ATTRACTION who doesn't even have any interest in art. Visitor crowds congregate around A Civilization, a Period, an Artist attractions .

Look carefully at the puzzle below , google and make a guess . Keep the answer to yourself , which we want the name of the PLACE . AND send them all in when you are signalled to !

All the best !

CLUE 2 [ PARIS CONTEST ] : 14 FLEETS OF BOATS founded in year 1949, cruising down the famous river in Paris . Many said , if you go to Paris and you don't take this cruise down this river , you will regret - as it's a landmark .

Tell us , [1] the NAME OF THE RIVER and [2] the BOAT COMPANY NAME !

Look at the image belo...w for clues - 2 ANSWERS TO BE ANSWERED , Else entry disqualified :) Good Lucks and Nights ! :)

Clue 3 [ FRANCE CONTEST ! ] : Tell us , the name of this iconic structure , completed in year 1836 ! ;)

Trivia 4 { PARIS CONTEST } Educational visit for the young and old , and you gotta be enriched with the expensive experiences .

“Bonum Vinum laetificat cor hominum”

Tell us , where is this place in PARIS ? ;)
...
Look at the picture very carefully and make a guess :)

TRIVIA 5 : Every person now had the right to a ceremony, regardless of religion, status or circumstances of death.

Tell us where's this place , which was transformed from a funeral service in paris ! =) It has something to do with NUMBERS ! ;)

TRIVIA 6 : A place where it is the Sacred Heart of Jesus ;) Now , it's time to think , THINK !

TRIVIA 7 : UNESCO World Heritage Site PARIS ! :D Name IT !

Trivia 8 PARRRRIIIIIISSSSSSSSSSS : Where kids get sooooooooooo happy ! ;) Ah , that doesnt need any picture for you to think and think !!!!!!!!!!!

My brilliant answer and slogan below:-

Clue 1: Louvre Glass Pyramid - The Louvre - The Mus'ee du Louvre (The Louvre Museum )

Clue 2: Name of River : The Seine River ; Boat Company: La Compagnie des Bateaux-Mouches

Clue 3: L'arc de Triomphe

Clue 4: Paris Wine Museum - Wine Brotherhood / Musee du Vin (The Conseil des Echansons de France) “Bonum Vinum laetificat cor hominum” is the motto of the Echansons de France (“Good wine gladdens a person's heart” / "good wine makes you
strong")

Clue 5: Le CENTQUATRE, 104 Rue d'Aubervilliers 75019 Paris, France

Clue 6: Basilica Sacre-Coeur, Montmartre, Paris

Clue 7: Name of UNESCO World Heritage site, Paris: Paris, Banks of the Seine

Clue 8: Where kids get so happy? : Disneyland Paris

Question: Why I deserve to win a trip to paris:-
Answer below:-

A place of romance where love fills the air
With beautiful surroundings not seen elsewhere
Of maidens and gentlemen dressed with flair
Dreams do come true to engage in this affair

Like a candlelit dinner under the stars
Catalogued deeply in my memoirs
While elegance and charm fills the Boudoirs
Women shop for their famous Peignoirs
And prominent men smoke their eminent cigars.

The renowned structure such as the Eiffel Tower
That baffles all of its wonder
The Musée du Louvre, is such an eyecatcher
And the Place de la Bastille of the Marais Temple is a brilliant feature

Basilica Sacré-Cœur and Notre-Dame Cathedral
The famous churches with depictions from the bible
Place de la Concorde the fountains alike from an ancient castle
L’arc de Triomphe and Champs-Élysées, a high-fashion shoppers’ central

A romantic dinner of French cuisine
Whilst cruising along the River Seine
Behold! The heart and soul of Paris so serene
On board Bateaux-Mouches, luxury boats fit for a queen

Being here will be a reminiscent of Vegas and Venice
All these and more is why I would love to visit Paris!

And a picture to go with just in case, but wasn't needed in the end!

Awana Honeymoon Contest

2010-11-28T12:09:00.008+08:00

"To have the chance to live our dream because we never had a honeymoon but to daydream.
To find a place on earth as beautiful as it seem,
The Awana Porto Malai amidst its sunbeam.
Just spending time to sit and talk,
amidst its spectacular lagoon and nearby islands alike the Mediterranean highlands,
with mysterious places in its magnificence which bears its own legends.
To walk on the beach hand in hand with dancing water at our feet
and reminisce the special times which made our heart beat.
To have a honeymoon filled with smiles and laughter
and to renew the bond with each other that will last a lifetime after"

****No I didn't win this one****

2010-11-28T11:54:00.002+08:00

Ever since I joined facebook; the social webpage I became quite interested in their games, meeting old and new friends etc. But lately I've had a new interest and craze on Contests. I am fully aware that contests are a waste of time and sometimes money or even risky to most people but it may not be that bad after all. I am living proof that I have won contests on facebook just small winnings; nothing I had to do much just write a slogan or send in the most creative picture or even just get spotted. I am proud to say I have won quite a few, so it proves to say that not all contests are scams. I'd prefer to join one that requires no payment of sorts as these contest simply is some way of extracting money from the public to pacify them to buy their products with a proof of purchase just to enter their contests. I'm not one of those fans for sure. I will be posting the entries of all the contests I participated some of which I have won and some none. But I am proud of my entry as its my own creation and I would like to collect all these and share it on my blog.

2010-11-28T11:51:00.000+08:00

***After a long long period of laziness I'm finally back**

Fish Ball Soup

2009-09-26T13:02:00.002+08:00

Serves: 2 persons

Ingredients:
6 Fish balls
2 slabs of fish cakes (sliced)
6 pcs tau pok
Fish paste wrapped wantons (found in chinese supermarkets; readily made)
1/2 tomato (chopped)
3 cloves garlic (chopped)
ginger (few slivers)
1 egg
6-7 canned button mushrooms
1 litre water (or fish stock)
Ikan bilis stock cube (omit if using fish stock)
1/2 tsp salt
A dash of pepper
1tsp cooking oil

Garnishing:
Coriander leaves
Spring onions

Method:

In a stock pot, heat oil and fry garlic and ginger. Do not brown.

Add water/stock, followed by stock cube. Leave to boil on high

Add fish balls, fish cakes, tau pok and wantons. Simmer for 5 mins on medium.

Lower heat, beat an egg and pour into soup and stir with a fork. (Using egg also helps thicken the soup and gives a stringy effect)

Add tomatoes, mushrooms and seasoning. Garnish. Serve while hot.

An added advantage vegetables could also be used for this soup such as chinese cabbage, carrots, snow peas. Turn off heat before adding vegetables that wilt easily.

Peaches and Cream Cake

2009-09-25T09:48:00.008+08:00

...And I have done it again, baking that is. Peaches happen to be my favourite fruit; canned ones that is;) Furthermore, I had some peaches leftovers in the refridgerator that needed attention. There are three stages involved in making this cake: the sponge, the custard and finally the cream. This cake is my own creation with some modifications. I obtained the sponge recipe from http://www.wensdelight.blogspot.com/. Although the sponge cake recipe shown thereat provides a presentable picture, nevertheless I have had made some ammendments as marked*

For the Sponge

Ingredients:

100 gm Self Raising Flour *

100gm castor sugar*

100gm butter (melted)

4 egg yolks + 1 yolk

1tsp vanilla essence

Method:

-Preheat oven to 140 degrees celcius.

-Grease and line a 9 inch round cake pan. * I didnt bother with parchment paper as I had none :)

-*Sift Flour and set aside.

-Using an electric beater, whip sugar and eggs till doubles in volume and becomes light and creamy.

-Fold in the melted butter and alternate it with flour in stages with a metal spoon. * Tip: I used my hand to fold in as you could never go wrong with this method. Make sure your hand is washed thoroughly before begining.

-Pour batter into pan and bake at 160 degrees celcius for 30-35 mins depending on your oven. Test with a toothpick or skewer and it should come out clean.

-Cool in the oven for 10 mins before inverting the cake onto a cooling rack. Once cooled remove parchment paper and set aside.

This is the result of a sponge cake without lining a parchment paper. Untidy edges.

For the custard
Ingredients:
2 egg yolks
200ml evaporated milk (use cream for thicker, richer custard)
100ml full cream milk
4tbs sugar
1tsp vanilla extract
2tbs custard flour
1tsp cornflour
a pinch of salt
1 tbs butter

Method:

-Heat evaporated and full cream milk and dissolve sugar in a pan.

-In a bowl, lightly beat the egg yolks, salt, vanilla extract, custard and corn flour and set aside.

-Slowly pour the hot milk to the egg mixture while whisking vigorously.

-Return the egg and milk mixture to the pan to thicken while stirring.

-Once thicken, set aside to cool. Chill in the refrigerator.

For the cream
Ingredients:
200ml Paul's thickened cream or any whipping cream
(Whipped to soft peaks)

To assemble cake:

Slice peaches and set aside. Combine whipped cream to custard and mix well.do not over mix. Divide the cake using a serrated knife. Moisten the bottom half of the cake with peach syrup followed by dollops of cream custard. Level with a palate knife. Arrange peach slices and cover with the top half of the cake. Moisten the top half with remaining peach syrup and spread with cream custard evenly. Decorate with peaches and chill.

Any How Fried Rice

2009-09-22T12:51:00.003+08:00

PREPARATION TIME: 15 mins
COOkING TIME: 10 mins
SERVES: 1

Ingredients:-

1 1/2 cups a day old cooked white rice (add 1/2tsp salt; combine well)
10gms dried anchovies/ikan bilis (wash and drain)
1 medium red onion (chopped)
2 cloves garlic (chopped)
50gms cabbage (shreded)
1 egg (beated)
1/2 fresh red chilli
1/2 tsp chilli powder
Coriander leaves for garnishing
1 tbs Oil for saut'eeing

Seasonings:
1/2 tsp light soy
A dash of white pepper

Method:
Heat oil in a wok or pan. Add anchovies, stir, leave till brown and crispy. Stir in onions and fry till fragrant followed by garlic. Add in the egg and stir till cooked but still runny. Add in rice and cabbage. Mix well and leave till cabbage is wilted with a bit of a crunch. Add seasonings and chilli. Stir well, avoid letting rice become claggy. Garnish with coriander leaves and serve while still hot.

French Chocolate Hazelnut Cake

2009-09-18T19:20:00.009+08:00

My mom was craving for something sweet after a meal which was going on for sometime now. As chocolate has always been an all time favourite which runs in the family, it just struck me that a chocolate cake would make everyone happy especially mom:). Although the oven at moms place was acting weird, :( I had to try my luck on baking. I wondered, what cake would it be this time? A few days ago, a request for an orange cake was fulfilled. But this time, something different; something sweet & chocolaty. Hence the chocolate cake was born. As I kept wondering, I needed a good recipe for a delicious decadent chocolate cake. As the day went by, I got the eggs out from the refrigerator and was browsing on Facebook.

While the page took a while to upload, my intention to navigate from the current page brought me to source out a good recipe for a chocolate cake. Once again I was eager to find something diverse. I have recipes of sorts for chocolate cakes which I have used numerous times. Recipes from Betty Yew, Chef Wan, The Australian Cookbook for Chocolates etc.. tried all but remains the same ol’ recipes and method; majority of them quite tedious and requires plenty of ingredients. As usual there are never enough ingredients at home, quite often the tendency to make a visit to the supermarket just to buy an item which is lacking in making a certain dessert.

Alright back to browsing for a recipe; found one after a Google search and stumbled upon this site which has wonderful recipes made with chocolates. allwomenstalk.com/50-chocolate-desserts/ is where I attained the recipe for French Chocolate Hazelnut Cake. I did not have the hazelnuts, thus the almonds bought by mom from Turkey came in handy. Also milk was substituted with sour cream and I also have a tip on making a substitution to corn syrup.

A happy me as the cake was baking in the oven. Fingers crossed that it would turn out fine without getting burnt as chocolate does easily. Finally it was done so moist, soft in texture without burning. Yay! and....this is my accomplishment :)

Ingredients:
2 cups (12-oz. pkg.) NESTL® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
*(i used Cadbury Dark Choc-Bits)
3/4 cup granulated sugar (reduced to 1/2 cup + 1tbs)
2/3 cup butter or margarine, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs, separated
1 cup all-purpose flour (I used MFM Self-Raising Flour 1/2 cup + cocoa powder 1/2 cup)
1/4 cup hazelnut liqueur or milk (I used sour cream)
2/3 cup ground toasted hazelnuts or almonds
2 tablespoons granulated sugar
3 tablespoons butter or margarine
2 tablespoons light corn syrup
1 tablespoon water

Directions:
Preheat oven to 350° F. Grease and flour 9-inch spring form pan.

Microwave 1 cup morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.

Beat sugar, butter, vanilla extract and salt in large mixer bowl until creamy. Beat in melted chocolate and egg yolks. Add flour and liqueur; beat until smooth. Stir in hazelnuts. Beat egg whites in small mixer bowl until soft peaks form. Gradually add 2tablespoons sugar; beat until stiff peaks form. Fold into chocolate batter. Spread into prepared spring form pan.

Bake for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly moist. Cool in pan for 15 minutes. Loosen and remove side of pan. Invert onto wire rack to cool completely.

Heat butter, corn syrup and water in small, heavy-duty saucepan over low heat, stirring constantly, until mixture just comes to a boil. Remove from heat. Add remaining morsels; stir until smooth. Cool to room temperature.

Pour 3 tablespoons Glaze into small, heavy-duty plastic bag. Pour remaining Glaze over cake; spread over top and sides. Allow to set for a few minutes. Cut tiny corner from bag; pipe reserved Glaze over cake.

This is how it originally looks like, with the velvety frosting on

Substitute to Corn Syrup:
Corn Syrup- light variety

1 cup + 1 tablespoon granulated sugar, plus 1/4 cup water

this substitution can be found on: http://www.foodallergykitchen.com/pages/fa-management/substitutions.php

This cake is so moist and chocolaty, a favourite for chocoholics as shown the almonds are visible on the inside which adds a bit of crunch

Chicken Dum Briyani

2009-08-03T16:13:00.005+08:00

PREPARATION TIME: 1 day
COOKING TIME: 1 hour
FEEDS: 10 guests

Dum cooking
Par-cooked food is kept in a spherical shaped clay pot with minimal amount of water. The lid is placed and sealed with a paste of flour and water. The flames are put out, leaving a bed of hot coals. The heat creates the steam; the steam condenses and rolls down the curved walls. In other words, the steam is choked before it can escape, leading to the term 'Dum’. For some of the dishes, the coals may also be placed on the lid to distribute heat evenly.

I don’t bother to cook on coals ….hello it’s the 21st Century; although that’s the most accurate way of making any dum briyani. All is needed is a pot of any kind, non-stick or even a rice cooker…. Here’s my method.

Ingredients

A.
Basmati Rice - 5 large cups approx 1 kgs
Large onions – 2 no’sLarge Tomato – 1 no’s
Garlic and Ginger (equal amounts of both blended into a fine paste) – 1tbs
Butter/Ghee – 1tbs
Cinnamon - 1 stickGreen cardomom – 3 pieces
Star anise – 1 whole
Garam masala powder – 1tsp
Salt to taste
Sugar to taste
Evaporated Milk – 1 cup
Saffron/ permitted yellow food colouring – a few strands/drops
Water – 5 cups same measurement of rice

B.
Whole Chicken - 1 ½ -2kgs ( cut into 10-20pcs ) omit the head and feet
Large onions - 3 no's
Large Tomatoes - 1 no's
Medium size potatoes - 4 no ( cut into quarters )
Cinnamon - 3 sticks
Green cardomom – 6 pieces
Garam masala – 1 tsp
Curry powder – 2 tbs
Star anise - 2 whole
Curry leaves – 50 gm

To Marinate chicken:
Curd/plain yoghurt – 1/2 cup *
Garlic - 6 to 8 pods (blended to a paste)*
Ginger – 100gms (blended to a paste)*salt to taste*
Turmeric powder - 1/2 tsp*
Chili powder – 1 tsp*Oil – 1 ½ tbs
Fresh green coriander chopped fine.

250 gms wheat flour + water to form a pliable dough

Almonds - 8 to 10 pieces ( whole ) optional
Raisins - 12 to 15 pieces optional( whole )

To prepare chicken:
1. Clean and wash the chicken pieces and keep aside.
2. Marinate chicken pieces overnight with the marinating ingredients. Chill in the
refrigerator.

To Prepare Chicken Gravy – use ingredients B
1. Heat a pot or a deep wok and add butter or ghee. Add cinnamon sticks, cardamom
and star anise. Add sliced onions and sugar; stir fry till caramelized.
2. Add marinated chicken pieces to onions and stir till well amalgamated. Add curry
powder, potatoes and tomatoes. Mix well, cover with lid and leave to cook till
potatoes are soft and chicken is tender. Check if chicken is done after 30
minutes and add curry leaves. Leave to simmer for further 10 mins. Set aside.

To prepare Rice:
Soak rice for an hour. Wash and drain and leave aside.
1. In a vessel add butter and leave to melt on low. Add cinnamon sticks, cardamom
pods and star anise.
2. Add onions and fry till soften. Mix in garlic and ginger paste and fry till
fragrant.
3. Stir in tomato and add in drained rice. Stir till rice is well coated with the
butter and other ingredients.
4. Add water, milk, salt and sugar. Stir only once. Bring to boil. Simmer on low
till all the liquid is absorbed.

To assemble briyani:
1. Separate the chicken pieces from the gravy and set aside.
2. Use a fork and separate the rice grains and set aside.
3. In a new vessel or a rice cooker, add one layer of rice followed by some chicken
pieces and some gravy.
4. Add the food colouring and some coriander leaves. Repeat steps till rice and
chicken pieces are layered.
5. Knead the wheat flour to make a nice dough. Take a right fitting lid for the
vessel, cover and seal the lid to the vessel with the wheat dough; put the gas on
simmer and cook for approximately 20-25 minutes.
6. Remove and garnish with almonds, raisins and finely chopped fresh coriander.
Serve hot with condiments.

Holy Saturday

2009-04-11T11:48:00.005+08:00

Today is Holy Saturday which is the end of Lent and the beginning of Easter. As preparations take place for Easter at many churches and homes, including the ever questionable Easter Bunny. While the eggs symbolizes rebirth, there is always good, scrumptious & abundant food during this season. At the church that I attend, each year eggs are distributed when our Easter offerings are handed to the altar. During my youth days, boiled eggs were decorated by paint; a much dedicated project put together by the senior members of the church. Yes…the good old days. I remembered using whatever were available in substitute to paint brushes, wooden skewers or toothpicks twirled with cotton. Although art is a talent acquired by moi', yet I could never master the technique of using skewers in painting and ended up with not so attractive designs on the eggs. Nevertheless, I persisted and eventually dipped the entire eggs into diluted paint in multiple colours! See…it’s that easy.

Chocolate has always been my long time best pal and dessert after a spicy meal. Many a times did the idea occur to try out chocolate eggs but never had the time or the specific equipments. During this time of the year, Easter eggs are often on display in every confectionary and bakeries which allures one for a peek. I’ve always found it to be a hassle when it involves tempering with chocolate, is there an easier way to prepare them?

As for Easter food, I am a great fan. On this day, the marketing begins. Poultry, seafood, lamb and a dessert is ever present on my “carte du jour”. This would seem to be the agony of another when one sees these menu, to toil in the kitchen preparing the dishes without assistance, not to me though as it seems to be an enjoyable experience once a year. The secret is never to overdo with the dishes. Make simple dishes if there’s a lengthy menu.

Stick to the usual way of food prep. Get your butcher and fishmonger to do the hard work with meats, poultry and fish. The rest is easy. As for desserts decide to make what is easy, probably a trifle, pudding or a simple cake that needs no frosting.

Easter's Chocolate Prune Cake

Ingredients
1 packet pitted prunes (340gms) } Boil for 10 mins. Drain and keep
2 cups water (500ml) } 200ml prune water
230gm butter
230gm sugar
200gm flour
50gm cocoa powder
2 tsp soda bicab
1 tsp vanilla essence
5 eggs

Method
1. Preheat oven at 190 degrees Celsius for10 mins
2. Cream butter and sugar till light.
3. Add eggs one at a time. Continue whisking till all the eggs are used.
4. Sieve Flour, cocoa powder and soda bicab and fold into butter mixture.
5. Lastly add mashed prunes, prune water and vanilla essence and mixed

lightly with a wooden spoon.
6. Bake in a 7” x 10” x 3” tin at oven no.4 for 30mins and lower o no.2 another

30 mins.

Pointers
Add 20gm melted chocolate or paste for a darker richer cake.

Good Friday

2009-04-09T13:32:00.003+08:00

The cross was two pieces of dead wood; and a helpless, unresisting Man was nailed to it; yet it was mightier than the world, and triumphed, and will ever triumph over it. - Augustus William Hare

“Good Friday”, a solemn day for all Christians around the world. A day to look back of our wrongdoings and repent for our sins. As for me, this is a blessed day where I attend the Good Friday mass. Prior to this day, a fasting period is observed throughout the Lent period beginning from Ash Wednesday. It is a good yearly practice which is beneficial for the mind and soul. As heard and spoken of, by fasting, this disciplines the body which experiences weightlessness while the mind is at peace devoid of anger, stress and frustration. I did not believe it at first until I tried it for myself on a period of 6 consecutive years subsequent to leaving school into working life. I started practicing Lent fasting at the age of 16 and skipped a year or two in between. Unfortunately this year, fasting during the Lent period was botched due to the complexity of certain food consumed during this time became inaccessible in view to the location and schedule of my work.

My belief or routine for the Lent period begins with a Morning Prayer and fasting. The fasting proceeds till dusk and opens with a meal consisting of pure vegetarian food and ends with a warm glass of milk, in my case low-fat. It’s practiced till Good Friday into Holy Saturday until the Easter Vigil. It’s important to consume a well balanced meal of fruits and vegetables with minimal carbohydrates. No seconds though. While fasting, one believes the importance of food being the fuel for the body and enjoys it with contentment and not to gorge or load the body. Food eaten irreverently destroys the body and the entire aspect of fasting is a waste of time. There are different ways of fasting during the Lent period according to one’s belief or individual preference. Some prefer a fasting period from dawn till dusk and opens with the usual meal be it veg or non-veg. While others favor not to consume white or red meat instead eat fish and sea crustaceans a.k.a. Pescetarians. Or some opt for consuming 3 meals comprising of vegetarian food. Whichever the choice maybe Fasting is observed with a religious attitude, to practice austerities and gain self control, but not for pleasure.

This year Good Friday falls tomorrow, 10th April 2009. In Malaysia, especially in Johor Bahru, the yearly mass that I attend is held at St. Christopher’s Church. It will be conducted for 3 hours from the time the clock strikes 12 noon as it does every year. The Good Friday Mass is to replicate the hours during the crucifixion and death of Jesus Christ. Although it isn’t a national holiday here, it’s unsurpassed that all Christians do attend church on this holy and blessed day.

Mercy, Peace and Love,
May the grace and Lord surround us on Good Friday.

Cream Cheese Peach Trifle

2009-03-16T16:41:00.007+08:00

This is my first attempt on making a trifle after one made by my sister Angela on X'mas eve last year. It was a success not bad for a first attempt.

note the layers

Serves 8

Ingredients:

125gm Philadelphia Cream Cheese (softened)
150gm Fresh Cream (chilled) – beat till stiff peaks form
250gm Canned Peaches – cut into chunks (leave some slices for décor)
Sara Lee Pure butter Pound Cake
50gm icing sugar
1tsp Vanilla Essence

Vanilla Custard
3 egg yolks
1 can Ideal Evaporated Milk
100gm Castor Sugar – depending on individual taste
1 heap tbs Birds custard Powder
1 tsp vanilla essence
Pinch of Salt

*Before beginning on any trifle, chill mixing bowl overnight.

Combine all ingredients to make vanilla custard into a saucepan except eggs, vanilla essence and custard powder. Bring mixture to a boil.
In another bowl lightly beat egg yolks and vanilla essence till combined.
Immediately pour the hot milk mixture slowly to the beaten egg yolks and vanilla essence. *While pouring keep stirring egg mixture to avoid scrambled eggs.
Transfer the mixture back to the saucepan and bring to a simmer while stirring.
Dilute Birds Custard Powder with tablespoon water and add to the mixture. Keep stirring.
Once custard thickens turn off the heat and transfer custard to a bowl. Let it cool to room temperature.
Place a cling film over the bowl to avoid a crust from forming on top of custard while cooling. Chill for at least 4-5 hours before consuming.

Topping

Beat softened cream cheese with 25gm icing sugar. Add some peach chunks. Stir and leave aside.
In another bowl beat fresh cream, vanilla essence and remaining icing sugar till stiff peaks form.
Leave mixture aside.

To assemble trifle

Slice Pound cake and arrange a layer as desired unto a trifle bowl or chosen cake pans.
Drizzle some peach juices/syrup over cake to moisten and soften cake.
Add a layer of custard followed by peach chunks and another layer of cake with peach syrup.
Add cream cheese on top.
Top with remaining peach chunks if any followed by another layer of cake and peach syrup.
Cover entire trifle with fresh cream and decorate as desired.

Chocolate Chips Muffins

2009-03-04T17:07:00.013+08:00

I have started baking again. My hubby was out of town and due to extreme boredom decided to do some baking. I have been following some food blogs one in particular is Hut of Cranberry. I did not have many ingredients to bake a moist chocolate cake that I was craving for the past week, thus followed a muffin recipe from Hut of Cranberry’s Blueberry Muffins. Although its not her recipe she has made some modifications. Instead of using blueberries, I simply added chocolate chips. And this is her recipe:-

BLUEBERRY MUFFINS yields : 13 muffins

Ingredients:

(A)290g plain flour1 tbsp baking powder*(I used 290g self-raising flour)

(B)230g caster sugar
(C)3 eggs

120ml fresh milk

200g melted butter *(I used canola oil)

1tsp vanilla essence

(D)200g blueberry pie filling

Method:

1. Preheat oven to 190deg. *(I set at 180deg)

2. Sieve ingred (A) into a big mixing bowl. Add in ingred (B), mix well.

3. Add in ingred (C) slowly, beat with a ballon whisk to combine ingred.

4. Spoon no. (3) into a piping bag. Pipe mixture into paper-lined tart moulds till three-quarters full. Arrange on a baking tray.

5. Spoon Ingred (D) into another piping bag. Pipe some filling into no. (4). Use a toothpick to create a swirling effect.

6. Bake no.(5) in the preheated oven for 20-25 mins or until Cool on wire racks.

*Modified by hutofcranberry

My modified version of Muffins (with Chocolate Chips)

Ingredients:
290gm plain flour
1tbs baking powder (I used double action baking powder)
200gm castor sugar
3 eggs (I used Grade A Large)
120ml Fresh Milk
200gm Canola Oil
1tsp Vanilla Essence
Pinch of salt
½ pack of chocolate chips

Method:

1.Preheat oven to 160deg (depending on oven type) as mine had probs with the fan.
2.Grease muffin pans.

3.Sieve plain flour and baking powder and leave aside.

4.Mix eggs, milk, vanilla essence and oil till well combined.

5.Stir in flour in batches. Add chocolate chips and combine well.

6.Using an ice cream scoop, ladle the batter into the prepared pans and bake for 20-25 mins or test with a toothpick and should come out clean.

And was I right, fluffier, lighter muffins. Look at the abundant chocolate chips in them.

Pointers:-
-I did not follow the original method from the hutofcranberry’s as the original described as using a whisk while I used an electric hand beater.
- I used two muffin pans of 8’s each.
- Also used double action baking powder with plain flour for fluffier lighter muffins.

-I used Nestle Milk Choc Bits. It retains its shape and is less sweet sort of eating Chocolates by itself. Fyi this product isn't sold here in Malaysia thus my Uncle from Australia was kind enuf to purchase a pack there.

2009-03-04T16:29:00.004+08:00

This is my memory of how I spent Valentine's Day with my hubby. We had dinner at The Paolo Restaurant in Puteri Pacific Hotel, Johor Bahru. I should say it sure was a scrumptuous meal. And this is the menu:

Valentine Days Set Dinner

Combined Love
Grill Prawn and Scallop with Corn Pepper Salsa Topped with Fresh Salad and Glaze with Strawberry Vinaigrette

Smooth and Sexy
Cream of Crab Chowder with Heart Vegetable and Serve in Hard Dough

Love Surprise
Apple Sherbet

Tempted and Sexy
Pan Fried Cod Fish with New Potato, Selected of Vegetable and serve with Turmeric and Lemon Grass Reduction

Love Fantasy
Combination Fillet of Beef and Prawn with Fluffy Mash Potato, Sautéed Vegetable and Pour with Reduction of Black Pepper Sauce and Cilantro Cream Sauce

Heart Sensation
Mix the Grill Rack of Lamb and Roll of Chicken with Garlic Mash Potato, Market Vegetable and Glaze with Rosemary Reduction and Mint Oil

Sweet Memories
Chocolate Brownies with Heart Shape Fruits Compote and Chocolate Sauce

Love Me
Chocolate Praline

That's hubby with the salad aka the starter

And ....here comes the main course

Heart Sensation

A couple picture before the dessert

The dessert "Sweet Memories" and "Love Me"

The 'V' Day Deco'r at the Lobby

Christmas 2008

2009-01-09T13:15:00.013+08:00

X'mas Eve Family Dinner

2009-01-05T18:55:00.008+08:00

The Family Reunion on X'mas Eve

On the eve of X'mas my Sisters decided to make it a fun event. But since it was a rainy night, we decided to make it simple. I cooked my specialty dish, the 'Dum Biryani', 'Chicken curry', 'Chilli Crab' and a delectable 'Strawberry trifle' with custard made by my sister Angela for dessert. nothing lavish that nite...as the family had to attend midnight mass and the next day a hefty Luncheon.

Chicken dum Biryani

Chicken Curry

Chilli Crabs

Strawberry Trifle with custard

X'mas Eve Dinner 2008

2009-01-04T12:18:00.014+08:00

My plan for X'mas eve went quite well...With help from my sister Angela, we made X'mas eve alittle different. This X'mas we wanted to make it special with a table top centrepiece on the dinner table. And this is how we did it.

We used a Maroon base table cloth. Placed x'mas tree lights at the centre of the table; topped with a pale cream organza with gold designs similar to shooting stars.....

Centrepeice comprised of silver ornaments, 2 candle stands (courtesy of Angela) and wine glasses on each side fitted with an elongated silver ornaments. Glittered Silver snowflake ornaments are scattered on the table cloth

A closer look at the centrepiece. Courtesy of Angela.

The close-up

When the lights were turned off

Stuffed Soy Bean Cakes/Tofu

2009-01-04T12:07:00.002+08:00

Christmas Day Luncheon

2009-01-03T00:03:00.015+08:00

My Christmas food pictures are finally posted. These are the dishes I prepared with a little help from my much talented foodie experts my sis Angela and Aunt Jo. Recipes are provided on previous posting. My guests enjoyed the dishes served for vegans and non vegans. Though there were varieties to tuck in, the hard work paid off, as my guests returned home on a full tummy (with seconds on the food I may add). Thanks to my sis Angela who helped me till the very last dish....not forgetting made her dish as well the 'mutton rendang', 'carrot and cucumber raita' and a very delectable and attractive 'strawberry trifle' on the eve.

From top left to right: Simple Vegetarian Mixed Vegetables, Tauhu sumbat or stuffed tofu. Below right to left: tomato, carrot, English cucumber salad and Rojak sauce

Simple Mixed Vegetables and Tauhu/Tofu Sumbat; a closer look.

Simple Mixed Veg.

Pure Vegetarian Butter Rice

Vegetarian Chicken Curry with Potatoes

Biryani Rice with onions

Salt 'n' Pepper Tiger Prawns

Shredded Carrot, English Cucumber Raita

Mixed Vegetables...non vegetarian

Stuffed Squid / Sotong Sumbat with Satay sauce

Ayam/Chicken Percik

Chilled Mixed Fruit Cocktail, Longans, Laici

Eggless Apple Cake with Marmalade Glazing

Classic Cheesecake from Secret Recipe

Cheesecake with Christmas deco'r

Christmas Cookies

Chocolate Brownies Cookies

Sugee Cookies

Pineapple Tarts

Almond London Cookies

Christmas Gifts

2009-01-02T12:53:00.009+08:00

My Christmas giveaways to my family this year was quite unique. Why? Coz the family loved it*as they did last year and the year before. Though some were costly and others affordable, they were a good buy. With some patience and thorough browsing at major departmental stores in Johor Bahru, I managed to get what the family needed. As Christmas is known to be the season of giving, my way of giving gifts are that of the receiver's needs not requirements. I like to shop about anywhere which sells stuff of sorts, be it from accessories, household, clothing etc....name it all; I'm able to shop till *I drop*!! Well..not actually drop thereafter...just a figure of speech...till my legs tire me.

2008 Christmas giveaways:-

Mom - the best gift she ever had; a book.

CHRIST OF KASHMIRIS BY ANAND KRISHNA - Softcover

I purchased this book online e-bay. the seller was icha2003. Although the author resides inIndonesia, the book isn't sold thereby. For international buyers like my self the book is sold online e-bay Australia.

http://cgi.ebay.com.au/ws/eBayISAPI.dll?ViewItem&item=170270045194&ssPageName=ADME:X:AAQ:AU:1123

http://cgi.ebay.com.au/CHRIST-OF-KASHMIRIS-BY-ANAND-KRISHNA-Softcover_W0QQitemZ170270045194QQcmdZViewItemQQptZAU_Non_Fiction_Books_2?_trksid=p3286.m20.l1116

For the softcover, which was sold from Ebay Australia, I purchased:AUD 16 (book) + AUD 12.65 (shipping ) = AUD 28.65; or approximatelyRM 37.56 (book) + RM 29.68 (shipping) = RM 67.24 The hardcover edition is AUD 26 or approx RM 61, plus RM 29.68 shipping.

Bought one for myself......yes... Its a pair of gold plated droplet earrings.

And also dresses from an online boutique ; Peep

Ayam / Chicken Percik

2008-12-31T14:48:00.004+08:00

Ayam Percik

Ingredients:
1 whole chicken, cleaned,cut into bite size pcs
Oil for deep frying

Marinade for chicken:
1 tbs turmeric powder
1/2 tbs salt
1 tbs corn flour
2 tbs ginger juice
1 tsp oil

Percik Sauce:
(A)
2 stalks of serai or lemongrass } cut into small chunks
1cm galangal
1cm fresh turmeric
2cm ginger
5 cloves garlic
1 big red onion
3 limau purut or kaffir lime leaves } remove stalks
10 gm daun kunyit or turmeric leaves } shred finely
3 tbs red chilli paste
1 tomato
50ml water

(B)
2 tbs air assam jawa / tamarind juice
1 1/2 - 2 tbs brown sugar
Salt to taste
60ml water

2tbs Oil for saut'eing

Method:
Marinade chicken pieces at least 1/2 hour or preferably overnight before deep frying. Fry chicken till half cooked. Drain oil and leave aside.

Using a blender or food processor, blend ingredients A till well blended. Heat oil in a wok and add blended ingredients. Stir and let cook for 10-12 mins or till oil forms at the surface. Mix in ingredients B and continue stirring. Finally add fried chicken and leave to cook till gravy is thick.

Depending on individual preference cook longer till gravy is dry.

Simple Mixed Vegetables

2008-12-31T14:44:00.004+08:00

This is my recipe of Mixed Veg. for pure vegans. I have omitted the garlic and mushrooms as some vegans do not consume them. Add meat or seafood before saut'eing garlic and ginger for non vegans.

Simple Mix Vegetables for Vegans

Ingredients:

1 cup carrots } cut into julienne strips
3 cups / 1 medium head Cauliflower
3 cups chinese cabbage } cut into square chunks
2 cups florets broccoli
3-4 ears of sweet baby corn
6-7 pcs Vegetarian princess cut / any kinds of mock meats
*10 mushroom caps
*4 cloves garlic
1 pc ginger sliced
Oil for saut'eing

Seasoning:
1tsp vegetable granules
salt and sugar to taste
10 ml Water

1 tsp corn flour
1 tbs water } for thickening

Method:
Heat oil in a wok and add ginger slices. Stir in vegetables that take longer time to cook; carrots, cauliflower and broccoli. When vegetables are half cooked add in the chinese cabbage and stir till cabbage is wilted. If using mushrooms add at this stage. Add seasonings and stir in corn flour mixed with water for thickening. Dish out and serve while hot.

Stuffed Squid

2008-12-30T16:49:00.009+08:00

This is my version of stuffed squid wich I made for Christmas Luncheon. As I couldn't find other ingredients for the stuffing which this recipe calls for; such as water chestnuts, spring onions and button mushrooms, instead I simply used prawn meat chopped finely with a little seasoning. As a matter of fact squids could be stuffed with anything.. meat, seafood or vegetables..just a little imagination and creativity, this delicious dish could be enjoyed all year thru.

Stuffed Squid / Sotong Sumbat

Ingredients:

1 kilos medium squid } cleaned, discard head
toothpicks } for sealing
oil for deep frying

Stuffing:
500gm Medium prawns } deshelled, deveined, chopped finely
100 gm Mushrooms(button, fresh / dry shitake } optional
1/2 cup spring onions } optional
50 gm water chestnuts } chopped finely - optional
100 gm mince chicken meat } optional

Seasoning for prawns:
1 tsp light soy
1 tsp oyster sauce
1 tsp sugar
1 tsp ginger juice
a dash of white pepper

Seasoning for Squid:
1 tsp ginger juice
1 tbs cornflour
1 1/4 tsp sugar
1 tbs light soy
1 tbs vegetarian oyster sauce

Method:

Prepare the stuffing for the squids. Start stuffing each cleaned squid till almost filled and seal the top with a toothpick. Season stuffed squid and leave aside for 10 mins. Heat wok with oil and deep fry squids. Drain squid from oil on a grease proof paper and serve while still hot with Indian Rojak sauce.

Day 13

2008-12-16T16:13:00.009+08:00

I am posting my fav X'mas carols. Check out the lyrics for jingle bell rock and have a holly jolly x'mas sung by burt ives.....music is embeded on this page... just sing-a-long....

Away in a Manger

Away in a manger, no crib for a bed,
The little Lord Jesus laid down his sweet head.
The stars in the bright sky looked down where he lay,
The little Lord Jesus asleep on the hay.
The cattle are lowing, the baby awakes,
But little Lord Jesus no crying he makes.
I love thee, Lord Jesus! Look down from the sky,
And stay by my side until morning is nigh.
Be near me Lord Jesus, I ask thee to stay.
Close by me forever, And love my I pray.
Bless all the dear children,
In thy tender care.
And take them to heaven,
To be with thee there.

Jingle Bell Rock

Jingle bell, jingle bell, jingle bell rock Jingle bells swing and jingle bells ring
Snowing and blowing up bushels of fun
Now the jingle hop has begun.
Jingle bell, jingle bell, jingle bell rock
Jingle bells chime in jingle bell time
Dancing and prancing in Jingle Bell Square
In the frosty air.
What a bright time, it's the right time
To rock the night away Jingle bell time is a swell time
To go gliding in a one-horse sleigh
Giddy-up jingle horse, pick up your feet
Jingle around the clock
Mix and a-mingle in the jingling feet
That's the jingle bell, That's the jingle bell, That's the jingle bell rock.

Holly Jolly Christmas
Johnny Marks (c) 1962

Have a holly, jolly Christmas;
It's the best time of the year
I don't know if there'll be snow,
but have a cup of cheer.
Have a holly, jolly Christmas;
And when you walk down the street
Say Hello to friends you know
and everyone you meet.
Oh, ho, the mistletoe
hung where you can see;
Somebody waits for you;
Kiss her once for me.
Have a holly jolly Christmas,
and in case you didn't hear,
Oh by golly, have a holly,
jolly Christmas this year.

2008-12-16T15:46:00.010+08:00

I will be making this recipe for my mom's vegan friends this X'mas lunch. At times its a bit difficult to find bigger pieces of tofu. I am quite fond of getting chunkier tofu sold only from a shop in Kulai. When I do get them, I simply deep fry the tofu; sprinkle some dark sweet soy on top before eating as it is or with rice.

Stuffed Soy Bean Cakes / Tofu

Ingredients:

15 pcs firmed tauhu/tofu } cut into half
oil for deep frying

Stuffing:
2 medium carrots shredded
3 small English cucumber } deseeded

Method:
Deep fry the tofu pieces till golden brown. Set it aside to cool. There are 2 ways of preparing this dish. 1) If tofu pieces are big, cut each tofu squares into half at an angle that resembles a triangle. Then deep fry. Make a slit at one side of the triangular shaped tofu and add stuffing. 2) The second way is much simpler if the tofu is much smaller in size. Upon deep frying the tofu sprinkle the 'stuffing' or in this case the 'topping' over the tofu and serve with satay/peanut sauce (refer to the previous recipe).

All day Indian Delights

2008-12-12T15:15:00.006+08:00

Day 12

My grandma is a good cook. She has passed on her recipes and food know-hows to her children. One well-known foody favourite is grandma's indian delights. The nylon dosas (as it is so thin and soft like lace; lace being made from nylon), and so it was founded the nylon dosas as I like it with sugar sprinkled on top, smeared ith ghee and folded in half. Idlis; as mum often makes for us children with raisins, sugar for sweetness and red food colouring. Last but not least there's the all time fav; chapatis. As I am a fussy eater and that runs in our family...am not alone u c...some modifications have to be made on certain foods. And that's why grandma and mum made these recipes up for children to enjoy despite the difference in taste from the actual recipe it calls for.

Idli

Ingredients:
300g rice
250 g black lentils
(Soak rice and lentils separately overnight)
2 tbsp cooked rice
½ tsp salt

Raisins, sugar and food colouring of choice (optional; for children)

Method:
Drain rice & lentils. Combine soaked rice, lentils & cooked rice in blender & blend fine. Put in enamel pot. Add ¼ salt, cover, keep overnight. Next day, add pinch salt stir well. Cook in a idli steamer till skewer comes out clean when pierced in the centre. Serve with lentils soup or sambar or chutneys.

Check out the recipe for Nylon dosas in my next posting....

Indian Rojak Sauce

2008-12-12T15:08:00.006+08:00

Day 11

Its Day 11 and X'mas is nearing. I have come up with the menu for X'mas this yr. One if it will be stuffed squid with rojak sauce. This is my recipe for the sauce. For vegans, omit the shallots and garlic; belacan could be substituted with pounded vegetarian ikan billis.

Ingredients:
450g sweet potatoes
5 cups water
4 tbsp oil
1 ½ tbsp tamarind mixwd with 50ml water (squeeze juice)
100g palm sugar (gula melaka)
Salt
6 shallots pound finely
3 cloves garlic
2 tbsp chilli paste
1 tsp belacan stock granules
100g roasted peanuts,pounded
1 tsp salt / dark soy for colour

Method:Boil sweet potatoes, blend in separate portions with half amount water. Heat oil & fry ground shallots & garlic, chilli paste & belacan. Add in blended potatoes & remaining water. Cook 3-4 mins. Add tamarind juice, palm sugar & salt. Stir 2-3 mins until thick. Add peanuts and dark soy. Serve warm.

Steamed Chicken Pau

2008-12-12T15:06:00.003+08:00

Day 10

Dough
400g water-lily flour (low protein flour)
1tsp instant dried yeast
2tsp double-action baking powder

Mix together and stir to dissolve the sugar
30g castor sugar
225ml warm water

½ tsp white vinegar
1 egg white
1tbsp shortening

Filling
250g deboned chicken thigh meat, diced

Seasoning (A) – for chicken
1tsp light soya sauce
1tbsp premium oyster sauce
Dash of salt and pepper
½ tsp sugar
¼ tsp thick soya sauce
1tbsp ginger juice

2 tbsp coarsely chopped water chestnuts
50g dried Chinese mushrooms, soaked and diced
½ tsp chopped garlic
1tsp oil
1tsp sesame oil
A dash of Shao Hsing Hua Tiau wine

Seasoning B
¼ tsp salt
1tbsp premium oyster sauce
1tsp light soy sauce
½ tsp thick soy sauce
1tsp sugar to taste
1tbsp sesame oil
1/8 tsp pepper
2-3 tbsp water or just enough
1 ½ tbsp corn flour

Sift flour into mixing bowl. Add double action baking powder and yeast.
Stir well to combine. Make a well in the centre and add in vinegar and egg white.
Pour in sugared water gradually and add in shortening. Mix and knead into soft smooth dough.
Cover with a piece of cling film and leave aside to proof for 1-2 hours.
Roll out dough on a lightly floured surface into cylinder. Divide into 10-12 equal portions. Roll out each portion into a thin round skin. Add in filling. Steam for 10-12 minutes.

For filling: Season chicken with ingredients A for 30 minutes. Heat oil and fry until lightly golden. Sprinkle in cooking wine. Season with ingredients B.

Christmas Past

2008-12-11T15:59:00.006+08:00

Day 9

These photos are from past years' X'mas. As our x'mas tree was wearing out we bought a new one at Metrojaya including the decorations. My hubby is quite creative and inventive when it involves decorating of sorts. Therefore, he was especially elected to do the honours of decorating during X'mas at Mum's place for the past 3 consecutive years. Each year he comes up with a certain theme; decorates the tree and the surroundings with ornaments. So here are memories of his creations.

This was a last minute X'mas tree back in 2006 when my sis Nadia went out to buy one on the eve. Due to the inavailability of stock this one suffice with matching ornaments compiled by hubby.

Table decor' courtesy of my sis Angela. Sis did a good job at it; wont u agree? And that's Ginger with her X'mas present

Not a very clear picture

And here it is the family picture on X'mas day

Mum and aunt Joe

This is at Singapore changi airport before our departure to Egypt in 2007

2008-12-11T15:56:00.004+08:00

Day 8

Mind Your Language (The Best things in Life) - Clip 3

2008-12-10T11:01:00.004+08:00

Day 7

Mind Your Language (The Best Things in Life) - Clip 2

2008-12-09T17:55:00.005+08:00

Day 6

Since the 1st of Dec, I have been sharing pictures and recipes as my own countdown to X'mas this year. For a change I would like to share some laughter... well...what can I say afterall its the season of sharing...this is a video courtesy of googlevideos.com which I have saved in my video collection. Watch this video and ......just laugh out loud!

Mind Your Language (The Best Things In Life)-Clip 1

Look out for Clip 2 in my next posting...

2008-12-09T16:58:00.007+08:00

Day 5

My mum being all cheerful on the 4th Dec...ahem* her b'day decided to bake us a cake. Mum is a great fan of cheesecakes therefore bought a ready-made cheesecake mix from Giant. It was ok just a minor disadvantage though. The cake tasted like parmesan cheese. Anyway we managed to finish it and I took a snapshot of how it turned out to be. As the oven wasn't acting well that day...the top portion of the cake browned too fast ...that explains the dark brown colour...on top......just a little error done as I arrived a wee bit late to take a snap of it as mum had already cut out a few wedges...and here it is..

the wedge

the other wedge

He..he..he..the cut out cake!

Oh I almost forgot. Mum made my favourite sweet corn custard. I love custard esp. mango. since there weren't any mango, mum substituted with canned sweet corn. This is how she made it.

Sweet corn custard

Ingredients:

Pudding

1 can sweet corn

1/2 can evaporated milk

1 cup of fresh milk

1 heap tbs custard powder

1 tsp corn flour

50 gm sugar

pinch of salt

1/2 packet jelly crystals or powder (optional)

Method:

In a saucepan combine all ingredients except sweet corn and bring to a boil. Remove from heat and add sweet corn or jelly crystals/powder (optional). Use it for better results and added texture. Pour onto a prepared cake pan to cool. Once cooled, refrigerate. Cut into desired shapes.

Custard:

1 can of evaporated milk

2 cups of fresh milk

2 cups sugar

a pinch of salt

1 tbs custard powder dilute with 1 tbs water

Method:

Combine all ingredients except custard powder in a saucepan and bring to a boil. Add custard powder stri well to avoid lumps and turn off heat. The custard poweder acts as a thickening agent. Keep stirring at all times. If custard is too thick add water; but at this point it is not necessary as the recipe is quite accurate. Let it cool and refrigerate. If mangoes are used, add mango cubes before chilling. Serve a portion of pudding and pour custard on top.

N.B. The sweetness of this custard recipe depends on individual preferences. This recipe doesn't require much sugar, therefore add more if required. Always serve custard really chilled. For added touch.... decorate with sliced mango or cocktail fruits on top of pudding.

Mum's Surprise B'day Gathering

2008-12-09T13:30:00.013+08:00

Day 4

I know its Day 9 of my X'mas countdown. Due to my busy schedule of work at the office, my updates have been delayed..again...but good news though...as we celebrated my mom's b'day on 4/12/08. Its said that events such as weddings or funerals brings the family together, but in my case it was a birthday that tied us together. Yes, it was my mother's birthday that brought our family closer after years of being apart. We (sis and I) planned a surprise party for mum, as this was a last minute prep, we did not do much but sure enough mum was surprised!!! So this was how the we planned the surprise. Mum did not expect a party as we just wished her casually that morning and kept quiet of any celebration. Okay...now here is the surprise... my sis is really a pro at creating surprises for family and friends. Sis got aunty Valli to create a story by telling mum they had to meet up with a friend aunt P on an emergency (name not mentioned...sorry). Therefore, mum agreed, got dressed that evening and waited for aunty Valli to pick her up for the meeting. As they drove off we were waiting at the house and called aunty Valli who pretended to talk to the other friend aunt P whom they were supposed to meet....to drive slowly to Kotaraya, (to delay a few minutes) as we (the family) arrived at the venue (The Puteri Pacific hotel). As mum and aunty arrived at Kotaraya we called again..this time we told aunty Valli to distract mum by creating a diversion...as this is just pretend to delay more time. Okay the family arrived at the venue and proceeded with the food orders. Sis again called aunty Valli saying they could come to the restaurant and wait. As they arrived we were hiding while watching the two being seated at the dinner table. BTW...the staff at the restaurant were kind enough to join in with the surprise and were informed of their arrival. While mum and aunty Valli were waiting... mum had to use the lavatory and headed off. Again sis made another call to aunty Valli by telling her the venue has been changed... this time to another restaurant (remember its just another distraction). After hearing this new arrangement mum seemed furious, her nostrils were flaring while she turned red. All the while, we were hiding and watching her every move. A few mins later,we called aunty Valli; this time told them to come back to the same restaurant. Mum being confused and not at all pleased walked in and we surprised her with a b'day song and a slice of cheesecake. She was shocked when she turned around and saw the family. And there.. we managed to surprise mum at her B'day and this event made us laugh the entire day till now. And there.. we managed to surprise mum at her B'day with these snapshots....and videos.

Boy...am I surprised!!!

Hi..all this is our table...

"I have learned that to be with those I like is enough".

Veg. Roasted duck with dried chillies

Stir fried baby beans with mushrooms

Vegetarian Cod Fish with Lemon sauce

Hubby with array of dishes...help him finish!

Sis and Grandma...

Tea maam..? Can't u see am busy...

Complimentary Fruit platter

Family picture

A kodak moment..say cheese!

My good friend... u acted well...

Mom and Grandma

Grandma and Sis

The B'day cake..not too clear though

Oops...just a trial picture...

My Wedding Dinner

2008-12-04T16:55:00.004+08:00

These are photos of my 3rd wedding anniversary dinner held at The Puteri Pan Pacific Hotel, JB on 7th November 2004. 70 guests arrived by invitation only. I wore a green silk saree with gold bordering and crystal stones embellishments. My wedding accessories matches the saree which was purchased at The Bombay Point in Brickfields, Kuala Lumpur. As for the groom, my hubby was clothed in a cream coloured custom made suit with matching pants and a green tie.

With friends

from right: Mom, Aunt Jo, Grandma Leela, Granny Emily

Back left: Cousin Vidya

Hubby's friends

My in-laws

My in-laws (Mom and Dad)

Family picture

Mr V. and friends

Relatives

Uncle Suppiah

Relatives frm KL, Ipoh and Sgp

Hubby's business associates

Countdown to Christmas

2008-12-03T12:52:00.014+08:00

This is my second posting of recipes courtesy of The Puteri Pan Pacific Hotel, Johor Bahru published by Jelita magazine in December 1994. Again the picture was scanned to show the end result of this recipe.

Day 3

Vanilla Pretzel

Ingredients:

250gm butter
120 gm icing sugar
100gm eggs
50gm fresh milk
10gm vanilla sugar
450gm flour

Method:

Whisk eggs and icing sugar. Add eggs little at a time and continue whisking. Combine milk, vanilla sugar and flour into egg batter and mix well. Pour batter into a piping bag using the pretzel nozzle. Pipe out the batter in the shape of a pretzel onto a cookie sheet and bake at 220 degrees celcius for 8 mins.

Countdown to Christmas

2008-12-03T12:19:00.013+08:00

My apologies for the delay in my 2nd posting of X'mas recipes Day 2. It so happened as I was clearing some stuff in my office I stumbled upon a long lost recipe file. I remembered well now as I have been collecting recipes from various magazines, books and some of which are my own creation...this recipe is called the Classic Christmas Log cake. It was published in the Jelita magazine dated back in December 1994 courtesy of The Puteri Pan Pacific Hotel, Johor Bahru. As I am a great fan of dining at Pan Pac...thot I would share this recipe. I have scanned the picture to show how a Christmas log can be decorated...Well..here it is....

Day 2

Christmas Log

Ingredients:

7 eggs

200gm sugar

170gm cake flour

40gm cocoa powder

40gm butter, melted

Chocolate icing:

500gm butter

200gm icing sugar

2 drops of vanilla essence

150gm melted chocolate

Method:

Whisk eggs with sugar till light and frothy. Add sifted flour, cocoa powder, melted butter and mix till combined. Pour batter into a buttered loaf pan and bake at 180 degrees celcius for 40 mins or depending on your oven. Allow cake to cool once baked on a wire rack. Cut the ends of the cooled cake making sure it forms a rounded end that resembles a log.

For the chocolate icing, add the ingredients and whisk till well combined. Spread icing on cake and using a fork scrape some of the icing to create a bark effect. Decorate as desired.

Countdown to Christmas

2008-12-01T16:10:00.016+08:00

Christmas is Coming! Christmas can be one of the most fun filled times of the year - of giving and sharing...This clock counts down to X'mas and each day there will be lotsa... lotsa...goodies this festive season....So let the countdown begin....... ...... ....

Christmas Countdown designed by Christmas Gifts.org

2008-12-01T15:11:00.021+08:00

Christmas Recipes

Day 1

Pecan Pie

Ingredients:

ForPastry:

100gm sugar

200gm butter

2 eggs

300gm flour

1/2 a lemon, rind shreded

1/2 teaspoon vanilla essence

Method:

Whisk sugar, butter and eggs using an electric mixer at slow speed till combined.

Add flour, lemon rind and vanilla essence and continue mixing till a soft dough forms.

Place dough in an air tight container and leave in refrigerator for an hour.

For Pastry Filling:

200gm pecans, chopped coarsely

150gm honey

70gm sugar

500gm cream

4 eggs

A pinch of salt

50gm flour

Apricot jam for glazing

Method:

Knead pastry and place on pie dish. Spread pecans onto pastry.

On a low flame, melt honey and sugar. Remove from heat and stir in cream. Mix till smooth.

Add eggs, salt and flour. Whisk batter till light and frothy.

Pour batter onto prepared pastry and arrange remaining pecans on top.

Bake at 110 degrees celcious.

Before serving glaze some apricot jam on the pie.

2008-12-01T13:34:00.002+08:00

The History of Christmas

The history of Christmas dates back over 4000 years. Many of our Christmas traditions were celebrated centuries before the Christ child was born. The 12 days of Christmas, the bright fires, the yule log, the giving of gifts, carnivals(parades) with floats, carolers who sing while going from house to house, the holiday feasts, and the church processions can all be traced back to the early Mesopotamians. Many of these traditions began with the Mesopotamian celebration of New Years. The Mesopotamians believed in many gods, and as their chief god - Marduk. Each year as winter arrived it was believed that Marduk would do battle with the monsters of chaos. To assist Marduk in his struggle the Mesopotamians held a festival for the New Year. This was Zagmuk, the New Year's festival that lasted for 12 days.

The Mesopotamian king would return to the temple of Marduk and swear his faithfulness to the god. The traditions called for the king to die at the end of the year and to return with Marduk to battle at his side. To spare their king, the Mesopotamians used the idea of a "mock" king. A criminal was chosen and dressed in royal clothes. He was given all the respect and privileges of a real king. At the end of the celebration the "mock" king was stripped of the royal clothes and slain, sparing the life of the real king. The Persians and the Babylonians celebrated a similar festival called the Sacaea. Part of that celebration included the exchanging of places, the slaves would become the masters and the masters were to obey. Early Europeans believed in evil spirits, witches, ghosts and trolls. As the Winter Solstice approached, with its long cold nights and short days, many people feared the sun would not return. Special rituals and celebrations were held to welcome back the sun.

In Scandinavia during the winter months the sun would disappear for many days. After thirty-five days scouts would be sent to the mountain tops to look for the return of the sun. When the first light was seen the scouts would return with the good news. A great festival would be held, called the Yuletide, and a special feast would be served around a fire burning with the Yule log. Great bonfires would also be lit to celebrate the return of the sun. In some areas people would tie apples to branches of trees to remind themselves that spring and summer would return. The ancient Greeks held a festival similar to that of the Zagmuk/Sacaea festivals to assist their god Kronos who would battle the god Zeus and his Titans. The Roman's celebrated their god Saturn. Their festival was called Saturnalia which began the middle of December and ended January 1st. With cries of "Jo Saturnalia!" the celebration would include masquerades in the streets, big festive meals, visiting friends, and the exchange of good-luck gifts called Strenae (lucky fruits). The Romans decked their halls with garlands of laurel and green trees lit with candles. Again the masters and slaves would exchange places "Jo Saturnalia!" was a fun and festive time for the Romans, but the Christians though it an abomination to honor the pagan god. The early Christians wanted to keep the birthday of their Christ child a solemn and religious holiday, not one of cheer and merriment as was the pagan Saturnalia. But as Christianity spread they were alarmed by the continuing celebration of pagan customs and Saturnalia among their converts. At first the Church forbid this kind of celebration. But it was to no avail. Eventually it was decided that the celebration would be tamed and made into a celebration fit for the Christian Son of God. Some legends claim that the Christian "Christmas" celebration was invented to compete against the pagan celebrations of December. The 25th was not only sacred to the Romans but also the Persians whose religion Mithraism was one of Christianity's main rivals at that time. The Church eventually was successful in taking the merriment, lights, and gifts from the Saturanilia festival and bringing them to the celebration of Christmas. The exact day of the Christ child's birth has never been pinpointed. Traditions say that it has been celebrated since the year 98 AD. In 137 AD the Bishop of Rome ordered the birthday of the Christ Child celebrated as a solemn feast. In 350 AD another Bishop of Rome, Julius I, choose December 25th as the observance of Christmas.

Related Article: Christmas and the Christ Child

2008-11-26T18:04:00.001+08:00

Third attempt.......

Third attempt....????

At last the final attempt.....go gal u finally got it!

2008-11-26T17:46:00.001+08:00

"Oops! My mistake, I sang the wrong song"

Okay..Feeding time; first attempt....

Second attempt....

Snap shots courtesy of Ms Nadia Shailanee. Thanks sis!

My Birthday-17/11/2008

2008-11-26T17:29:00.001+08:00

Yeah..Yeah..its my B'day and I'm .... yearls ol'. Well there goes another wonderful day. It sure was a memorable one as I celebrated it with my hubby, dearest Mom and sweet sister. Food was alright since it was at TGIF, JB. But what surprised me though was I had to sing on my B'day. Weird eh! Thot the TGIF crew does all that! Do they?? Anyway....Another year of collecting memories... enjoy the snap shots...

"""Never eat more than u can lift""" Hmm I wonder if this is enuf...??

Yikes!!!....more food??? Let's see there's the grilled lamb, cheesy pasta, hmmm and my fav. pasta with garlic and prawns...ah yes there's the deep fried mozarella, mac and cheez......

Today's menu: ''Take it or leave it???"" We'll take it pls.....!!

There's mom and sis. Looking pretty good eh?

Snap shots courtesy of Ms Nadia Shailanee. Thanks sis!

2008-11-26T17:03:00.001+08:00

""I pinky promise that when we're old we're gonna be best friends-chasing each other around nursing homes with our motor scooters""

2008-11-26T16:45:00.000+08:00

"Ahh, the Family picture"""Remember, as far as anyone knows, we're a nice, normal family."""

2008-11-26T16:30:00.000+08:00

"I may not be much to look at, but I'm fun to watch" Ginger Gal opening X'mas present-2007

2008-11-26T16:24:00.000+08:00

"Everyone needs their own spot." Singapore Zoo 17/11/07

Walnut Torte

2008-06-08T17:28:00.002+08:00

Walnut Disc
4oz Almond Powder
3 to 4 oz chopped walnut
6 nos egg white
4 oz milk
4 oz corn flour
5 oz sugar
1tsp vanilla

Method:
Place almond and milk together, stir until mix well.
Prepare chopped walnut and leave it aside.
Whisk egg white with sugar together, until stiff. Then add in the almond mixture, 1tsp vanilla essence, stir in the corn flour and mix well.
Spread mixture to the tray, then sprinkle walnut on it.
Bake in the oven at 350F for about one hour.

Marshmallow Butter Cream
1 lb butter 1 ½ tbs gelatine
2 oz warm butter 6 oz sugar with 3 oz water

Method:
Boil sugar with water together, until sugar dissolve.
Dissolve gelatine in warm water.
Mix sugar with gelatine together. Whisk up at high speed until stiff.Cream butter until creamy then add in the marshmallow and mix well. Spread on cake as desired.

Indian Delights

2008-06-08T17:03:00.002+08:00

I tried this recipe given by a close friend on mine Aunty Muthu. By golly she's a good cook when it comes to authentic Indian cooking. I was told to attain better results in preparing perfect appams, add a little toddy instead of bicab. of soda for fluffier batter. Shhhh...just a little goes a loooong way....!!! So here it is Perfect, Fluffy Appams....Mmmm..No.1

Appam - no.1

Ingredients:
225g rice
1 tsp salt
1.7 litres coconut milk (add enough water to one grated coconut & squeeze out milk)
1/8 tsp bicarbonate of soda
Oil for greasing

Method:
Grind rice in blender till fine. Remove & put into mixing bowl. Add salt, bicab soda & coconut milk, mix. Leave aside, covered with damp cloth, overnight.

Before batter is used, whip it up to make it light. Heat a small pan. Scoop a ladle full of batter and pour in pan. Swirl batter around pan, cover and let cook till done on one side only. To check if appam is cooked, the top should not be sticky.

Saree Blouse Designs

2008-06-06T09:49:00.015+08:00

These are some of the designs for a saree blouse which enhances ones' figure to match the saree.

Now, would you believe this is a sareee blouse. Barely there...that's what its called. Dare to bare a little??

This is one of the sarees which you can't get your eyes off. Its a turquoise blue and green saree embellisehd with sequins, kundans and crystals. The blouse straps are sewn from organza and partially attached with saree material to suit the saree.

View from the back.

Pictures Courtesy of sareedreams.com

Well I never really had the time to update my photos on my blog site. I would like to share my photos of my recent trip to Egypt back in 2007, December. I sure had wonderful memories of my visit there with my hubby, uncle Joe from Australia and Aunt Jo from Singapore. One being, meeting special people in our tour group. My photos are also available on the picasa web album. Enjoy!!