Saturday, August 1, 2009
Sunday, July 12, 2009
PHOTOLOG #21: 20090712
Seeing these pretty seeds lying on the sidewalk when I was walking Elmo really brought back a lot of good memories. When I was in primary school, the back lane heading to the canteen was always coated with sea of beautiful saga-s... When I grew older I had learned that saga actually represents love... and that was why I slipped 2 of these seeds of love into a birthday gift for a guy that I used to admire so much.
It didn't turn out well though, but lesson's learned. :)
Brownies
I had made a batch of brownies for J (and friends) to munch on his way to KL, and for sis to bring to work. Was quite surprised that sis suggested me to start selling brownies as one of her friend said my brownies are good?? :D
Is that a sign or what?? Who wants the recipe??
Is that a sign or what?? Who wants the recipe??
Sunday, May 24, 2009
PHOTOLOG #21: 20090524
Had a good 10.4km run at East Coast Park with the housemates. Sis and her boyfriend Eric had participated in the 15km category instead. Picture was taken after the race. All of us looked so tired...
Saturday, May 23, 2009
Cream Puff
Cream Puff is one of the first few pastry that I had learned to do when I had just started baking at about 15. I still remember how happy my mum was when she let her friends to get a taste of the puffs and they had nodded their heads with approval. That kinda boosted up my confidence and since then I had exposed myself with all kinda recipes from cut newspapers and mum's cookbooks. It had been about 10 years since I made my last batch of cream puffs but strangely it felt as though I had just caught a glimpse of my mum's smile yesterday...
Cream puff is basically choux (pronounced "shoe") pastry + pastry cream. A dollop of choux paste will puff up into a hollow ball when baked and then it's up to you what kinda filling you would like to serve it with. I had made a sweet filling of the renowned creme patisserie (chinese is known as 糕点师傅的奶油) with the leftover vanilla pod.
125ml water
125ml full cream milk
1 tsp caster sugar
1 tsp salt
110g butter
140g plain white flour (sifted)
5 eggs
Methods:
1. Pour the water, milk, sugar, and salt into a pan. Add the butter. Bring to the boil. As soon as liquid boils, add the flour all at once. Stir vigorously until the dough is smooth.
2. Continue to stir the mixture over the heat for another 2-3 minutes until the dough dried out and comes away from the sides of the pan in a ball. Tip it into a large bowl.
3. Add the eggs one by one, beating well so that each egg is thoroughly incorporated before adding the next. (Use a mixer at low speed if you have one, I didn't bother with that and use a wooden spoon and stir like mad.)
4. When the dough falls as a ribbon, it is ready to be used. (You will know the dough is ready when you lift the wooden spoon, the spoon pulls up some of the dough that then detaches and forms a slowly bending peak.)
5. Preheat the oven to 180 ˚C. Put the choux pastry dough into a piping bag (I had used a disposable one). Pipe balls of the mixture about 5cm in diameter onto a baking tray lined with baking parchment, spacing them about 5cm apart.
6. Bake in oven for about 10 mins or until the pastries are puffed up. Lower the temperature to about 170 ˚C and continue to bake until the pastries are golden and feel hollow, about 10 minutes.
7. Transfer to wire rack and cool.
The choux paste cannot be kept so bake it as soon as you have made it. If you want to make it in advanced, bake the choux paste and keep the cooled choux pastries instead in airtight container.
Creme Patisserie
Ingredients:
250ml full cream milk
22.5g cornflour
62.5g castor sugar
1 vanilla pod
3 egg yolks
25g unsalted butter at room temperature
Method:
1. Whisk the milk and half of the sugar in a heavy-based pan. Split the vanilla pod in half lengthways and scrape out the seeds with the point of a sharp knife. Add the vanilla seeds and pod to the pan. Bring to the boil, whisking all the time.
2. In a bowl, whisk the egg yolks, corn flour and remaining sugar until well mixed. Pour the hot milk onto this mixture in a thin stream, whisking all the time. Transfer the mixture back to the pan and bring just to the boil, whisking constantly, then immediately remove the pan from the heat. (Be careful not the let the mixture cuddle if not you will get scrambled egg instead.)
3. Stand the pan in a shallow bowl filled with iced water. Remove the vanilla pod. (I simply rest the mixture on the counter, stir occasionally till no smoke can be seen.)
4. When the sauce has cooled a little (to 60 ˚C), add the pieces of butter, whisking briskly until they have melted and the sauce is smooth and shiny.
I had doubled the pastry cream recipe to fill in all the choux pastries. The cream is best made before it is being used but if you have to make it in advanced, store it in a container with cling wrap touching the surface to prevent the surface from drying. To assemble, insert the pastry cream into a piping bag and pipe the pastry cream into the choux pastry case with a tip. Or if you don't have any of those gadgets, simply cut the tops off the choux, about half the way up. Fill in the base with pastry cream and put the top back. Sprinkle with some cocoa powder or icing sugar. Serve it to your neighbours, your boyfriend/girlfriend, your colleagues, your family or your pet and receive compliments. :)
Now I have 6 egg whites sitting in the fridge. What am I going to do with them? Hmmm.. Chiffon cake anyone? :D
Cream puff is basically choux (pronounced "shoe") pastry + pastry cream. A dollop of choux paste will puff up into a hollow ball when baked and then it's up to you what kinda filling you would like to serve it with. I had made a sweet filling of the renowned creme patisserie (chinese is known as 糕点师傅的奶油) with the leftover vanilla pod.
Cream Puff
adapted from The Cook's Book, recipe of Pierre Herme
Ingredients:
adapted from The Cook's Book, recipe of Pierre Herme
CHOUX PASTRY
125ml water
125ml full cream milk
1 tsp caster sugar
1 tsp salt
110g butter
140g plain white flour (sifted)
5 eggs
Methods:
1. Pour the water, milk, sugar, and salt into a pan. Add the butter. Bring to the boil. As soon as liquid boils, add the flour all at once. Stir vigorously until the dough is smooth.
2. Continue to stir the mixture over the heat for another 2-3 minutes until the dough dried out and comes away from the sides of the pan in a ball. Tip it into a large bowl.
3. Add the eggs one by one, beating well so that each egg is thoroughly incorporated before adding the next. (Use a mixer at low speed if you have one, I didn't bother with that and use a wooden spoon and stir like mad.)
4. When the dough falls as a ribbon, it is ready to be used. (You will know the dough is ready when you lift the wooden spoon, the spoon pulls up some of the dough that then detaches and forms a slowly bending peak.)
5. Preheat the oven to 180 ˚C. Put the choux pastry dough into a piping bag (I had used a disposable one). Pipe balls of the mixture about 5cm in diameter onto a baking tray lined with baking parchment, spacing them about 5cm apart.
6. Bake in oven for about 10 mins or until the pastries are puffed up. Lower the temperature to about 170 ˚C and continue to bake until the pastries are golden and feel hollow, about 10 minutes.
7. Transfer to wire rack and cool.
The choux paste cannot be kept so bake it as soon as you have made it. If you want to make it in advanced, bake the choux paste and keep the cooled choux pastries instead in airtight container.
Creme Patisserie
Ingredients:
250ml full cream milk
22.5g cornflour
62.5g castor sugar
1 vanilla pod
3 egg yolks
25g unsalted butter at room temperature
Method:
1. Whisk the milk and half of the sugar in a heavy-based pan. Split the vanilla pod in half lengthways and scrape out the seeds with the point of a sharp knife. Add the vanilla seeds and pod to the pan. Bring to the boil, whisking all the time.
2. In a bowl, whisk the egg yolks, corn flour and remaining sugar until well mixed. Pour the hot milk onto this mixture in a thin stream, whisking all the time. Transfer the mixture back to the pan and bring just to the boil, whisking constantly, then immediately remove the pan from the heat. (Be careful not the let the mixture cuddle if not you will get scrambled egg instead.)
3. Stand the pan in a shallow bowl filled with iced water. Remove the vanilla pod. (I simply rest the mixture on the counter, stir occasionally till no smoke can be seen.)
4. When the sauce has cooled a little (to 60 ˚C), add the pieces of butter, whisking briskly until they have melted and the sauce is smooth and shiny.
I had doubled the pastry cream recipe to fill in all the choux pastries. The cream is best made before it is being used but if you have to make it in advanced, store it in a container with cling wrap touching the surface to prevent the surface from drying. To assemble, insert the pastry cream into a piping bag and pipe the pastry cream into the choux pastry case with a tip. Or if you don't have any of those gadgets, simply cut the tops off the choux, about half the way up. Fill in the base with pastry cream and put the top back. Sprinkle with some cocoa powder or icing sugar. Serve it to your neighbours, your boyfriend/girlfriend, your colleagues, your family or your pet and receive compliments. :)
Now I have 6 egg whites sitting in the fridge. What am I going to do with them? Hmmm.. Chiffon cake anyone? :D
Wednesday, May 20, 2009
PHOTOLOG #20: 20090520
My daily MRT rides are always time for some serious readings and sudokus. I had just finished this inspiring book in the MRT in less than a week. Long rides those are.
Monday, May 11, 2009
The Best Scrambled Egg
For those who enjoy a home-cooked english breakfast (or brunch) on a lazy Sunday, this is a perfect recipe for you. In fact it's more like a method of making eggs than a recipe. Seriously no joking, I had tried it myself and personally think it's the best scrambled egg that I have ever tasted. Not too watery nor too dry, the delicate scrambled bits are so smooth that they almost melt in your mouth. I guess must be the method of on-and-off the stove that makes the wonderful texture of the scrambled egg. See it for yourself.
Instead of using creme fraiche (pronounced as "cream fresh"), I had substituted it with a dollop of natural yogurt instead (the leftover ingredient of yesterday's dinner) and I think you can also use sour cream. I had too added some cheddar cheese in which I do that everytime when I make scrambled egg. Didn't have chives so had omitted that, pepper and salt to taste (I put less salt cause the cheese is already salty) and voila!
Trust me, get some sourdough bread, creme fraiche, chives, tomatoes and mushroom and start right away!
Instead of using creme fraiche (pronounced as "cream fresh"), I had substituted it with a dollop of natural yogurt instead (the leftover ingredient of yesterday's dinner) and I think you can also use sour cream. I had too added some cheddar cheese in which I do that everytime when I make scrambled egg. Didn't have chives so had omitted that, pepper and salt to taste (I put less salt cause the cheese is already salty) and voila!
Trust me, get some sourdough bread, creme fraiche, chives, tomatoes and mushroom and start right away!
Saturday, May 2, 2009
Vanilla Sugar
After sending J off at the bus terminal (he was leaving to KL after the ice-cream making workshop), I headed to Phoon Huat to get some plump and pulpy vanilla pod. I am going to visit my uncle and aunt who had just came back from the US for a short stay and thought that a jar of home made vanilla sugar could be a very decent and earnest gift for them.
The first time I got to know the existence of vanilla sugar was through Jamie Oliver's The Naked Chef show which was showing at Discovery Travel and Living channel about 4 years ago. It was very impressive when Jamie said he had always sent a big jar to his mother on her birthdays. I think it's really a great gift especially for people who enjoys tea and coffee. It acts just like the vanilla syrup that is used in caramel macchiato which you order from the menu at Starbucks. When your coffee can now taste so much better, it too looks so much cooler when you bring your friends over for a cup of coffee and indulge them with this deluxe sugar.
the small dots are the seeds from the vanilla pods
Ingredients:
1 vanilla pod
1 cup of superfine sugar (I had used 5 vanilla pods for 1 kg of sugar;try to get the finest sugar you can get but not icing sugar)
Methods:
1. Cut the vanilla pods into quarters and place in a food processor (I had used a blender instead) and process. Scrap the side and process again.
2. Mix the sugar in and process for about 2 minutes. Sieve the mixture into a bowl and return the big lumps into the food processor and blend again. Repeat the process until you get the most out of the pods.
3. Keep the vanilla sugar in an air-tight container and use it for your coffee, tea, dessert and anything you like.
I had infused an extra whole vanilla pod in the jar to further intensify the aroma and taste and perhaps as decorative purposes too.
When J is back from KL, we will make our jar of vanilla sugar together. :)
And I guess I will use the remaining pods to make custard for eclairs that I always wanted to make. Stay tuned.
P/S: You can get vanilla pods at Cooking Island for those who are staying in Penang.
The first time I got to know the existence of vanilla sugar was through Jamie Oliver's The Naked Chef show which was showing at Discovery Travel and Living channel about 4 years ago. It was very impressive when Jamie said he had always sent a big jar to his mother on her birthdays. I think it's really a great gift especially for people who enjoys tea and coffee. It acts just like the vanilla syrup that is used in caramel macchiato which you order from the menu at Starbucks. When your coffee can now taste so much better, it too looks so much cooler when you bring your friends over for a cup of coffee and indulge them with this deluxe sugar.
the small dots are the seeds from the vanilla podsVanilla Sugar
adapted from Jamie Oliver
Ingredients:
1 vanilla pod
1 cup of superfine sugar (I had used 5 vanilla pods for 1 kg of sugar;try to get the finest sugar you can get but not icing sugar)
Methods:
1. Cut the vanilla pods into quarters and place in a food processor (I had used a blender instead) and process. Scrap the side and process again.
2. Mix the sugar in and process for about 2 minutes. Sieve the mixture into a bowl and return the big lumps into the food processor and blend again. Repeat the process until you get the most out of the pods.
3. Keep the vanilla sugar in an air-tight container and use it for your coffee, tea, dessert and anything you like.
I had infused an extra whole vanilla pod in the jar to further intensify the aroma and taste and perhaps as decorative purposes too.
When J is back from KL, we will make our jar of vanilla sugar together. :)
And I guess I will use the remaining pods to make custard for eclairs that I always wanted to make. Stay tuned.
P/S: You can get vanilla pods at Cooking Island for those who are staying in Penang.
PHOTOLOG #19: 20090501
J and I went to an ice-cream making workshop at a local ice-cream parlour today. I personally think that the workshop is very well conducted and I had won myself a pint of ice cream by giving the correct answer of a quiz question. We had fun making and tasting our self-made ice-cream and the best part was what that came next... ALL YOU CAN EAT BUFFET!!!! As what the owner David said, there are about 30 flavours selling at the shop but J and I only got to taste 8 flavours... We were too full after sharing the 8 scoops of ice-cream, 1 waffle and 2 cappuccinos. We had chosen the 8 most appealing flavours and I think we had found our favourites. There are some really adventurous flavours like D-24 durian, mau san wang durian and cempedak which we weren't interested to try. But I guess those are the flavours that somehow make the shop stands out from the typical ice-cream parlour you always see.
In the end I had chosen a flavour that J, Elmo and I can enjoy together... no chocolate or coffee this time. :D
Sunday, April 26, 2009
Basic Creamy Cheesecake
The original recipe makes a 16 servings cheesecake in a 9" springform. I had halved the recipe as there are only 5 mouths at home including Elmo, and the portion had fitted nicely in my one and only 7" springform pan (I had left my 6", 9", 10" and 11" back at home). This cake has a velvety texture with New York cheesecake kinda "dense and rich" flavour if you know what I mean. In fact it's almost like New York cheesecake but not quite yet because there isn't any lemon in it. It's also one cake that you can customise and play around to suit your own taste.
Basic Creamy Cheesecakeadapted from "Baking From My Home to Yours" by Dorie Greenspan
Yield: 16 servings
Ingredients:
For the crust:
1 3/4 cups graham cracker crumbs (I had used Mcvities digestive biscuit, placed them in a ziplock bag and rolled them into crumbs with a rolling pin)
3 tbsp sugar
pinch of salt
1/2 stick (4 tbsp) unsalted butter, melted
For the cheesecake:
2 pounds (4 8-ounce boxes) cream cheese, at room temperature (I had used 2x250g boxes)
1 1/3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two (note: you can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. I had used all sour cream.)
Methods:
To make the crust:
1. Butter a 9" springform pan and wrap the bottom of the pan in a double layer of aluminium foil.
2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist (you can use your fingers).
3. Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even.
4. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)
5. Centre a rack in the oven, preheat the oven to 350 degrees F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you prepare the cheesecake batter.
6. Reduce the oven temperature to 325 degrees F.
Note: Although the crust will bake with the cake, don't skip the quick 10 mins prebaking - it's what gives the crumbs their nice crunch.
To make the cheesecake:
1. Put a kettle of water on to boil.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.
3. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light.
4. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition - you want a well-aerated batter.
5. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.
6. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it. (I don't have such a roasting pan so I had used a disposable 9"x11" aluminium pan instead. Plan to reuse it for whatever recipes that call for waterbath.)
7. Give the batter a few stirs with rubber spatula, and scrape the batter into the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in buttered ramekins or small souffle mold.)
8. Put the roasting pan in the oven and pour enough boiling water into it to come halfway up the sides of the springform pan.
9. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (note: I found mine wobbly from about 3" from the centre, which is perfectly normal. Do not test your cake with a skewer as it will never come out clean.).
10. Turn off the oven and prop the oven door open a little. Allow the cheesecake to luxuriate in its waterbath for another hour.
11. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster, and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
12. When the cake is cool, cover the top lightly and refrigerate for at least 4 hours; overnight is better.
13. Before serving, remove the sides of the springform pan, and set the cake on a serving platter.
This is one ideal celebration cake which certainly will bring you gasps of satisfaction when you place it on the table. Most importantly is it's so easy to make at home. Get the first taste of the freshly-baked homemade cake and look at the gratification of your loved ones when they savour the cake bite after bite, how comforting it is?
For the crust:
1 3/4 cups graham cracker crumbs (I had used Mcvities digestive biscuit, placed them in a ziplock bag and rolled them into crumbs with a rolling pin)
3 tbsp sugar
pinch of salt
1/2 stick (4 tbsp) unsalted butter, melted
For the cheesecake:
2 pounds (4 8-ounce boxes) cream cheese, at room temperature (I had used 2x250g boxes)
1 1/3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two (note: you can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. I had used all sour cream.)
Methods:
To make the crust:
1. Butter a 9" springform pan and wrap the bottom of the pan in a double layer of aluminium foil.
2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist (you can use your fingers).
3. Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even.
4. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)
5. Centre a rack in the oven, preheat the oven to 350 degrees F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you prepare the cheesecake batter.
6. Reduce the oven temperature to 325 degrees F.
Note: Although the crust will bake with the cake, don't skip the quick 10 mins prebaking - it's what gives the crumbs their nice crunch.
To make the cheesecake:
1. Put a kettle of water on to boil.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.
3. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light.
4. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition - you want a well-aerated batter.
5. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.
6. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it. (I don't have such a roasting pan so I had used a disposable 9"x11" aluminium pan instead. Plan to reuse it for whatever recipes that call for waterbath.)
7. Give the batter a few stirs with rubber spatula, and scrape the batter into the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in buttered ramekins or small souffle mold.)
8. Put the roasting pan in the oven and pour enough boiling water into it to come halfway up the sides of the springform pan.
9. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (note: I found mine wobbly from about 3" from the centre, which is perfectly normal. Do not test your cake with a skewer as it will never come out clean.).
10. Turn off the oven and prop the oven door open a little. Allow the cheesecake to luxuriate in its waterbath for another hour.
11. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster, and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
12. When the cake is cool, cover the top lightly and refrigerate for at least 4 hours; overnight is better.
13. Before serving, remove the sides of the springform pan, and set the cake on a serving platter.
This is one ideal celebration cake which certainly will bring you gasps of satisfaction when you place it on the table. Most importantly is it's so easy to make at home. Get the first taste of the freshly-baked homemade cake and look at the gratification of your loved ones when they savour the cake bite after bite, how comforting it is?
PHOTOLOG #18: 20090426
Hello!! It had been a really long time since my last photolog post. So sorry for my absence and as compensation I had made something to make you drool hoho....
Recipe coming up next...
Friday, April 24, 2009
ECO
Some small steps that J and I have been constantly practicing for the health of the motherearth:
- recycle newspaper as well as those advertisement leaflets, brochures, catalogues etc.
- share a stirer (especially when we are at cafes like Starbucks which no teaspoons are provided and for to-gos also of course)
- take just enough serviettes at restaurants, and return unused (and clean) packet sauces to the counter
- if I really have to use a piece of tissue after meal, I will split it into half and share the other half with J
- do not ask for receipts whenever possible (during withdrawals at ATM, EZ-link top-ups, parking autopay etc)
- ask for e-statements instead of printed statements (bank statements, credit card bills etc)
- use our own shopping bags (for groceries especially) whenever possible
- reuse wrapping papers and ribbons (mine had been reused for years and most of the time I will thick-skinnedly ask the wrapping papers back when I give out presents but anyway I give presents mostly to close friends or family so they don't really mind. If I have to get wrapping papers I would lean towards recyled or fibre type of material as those wrappers won't get wrinkled easily or maybe get paperbags which can be used again and again!)
- do not use a straw when I have canned drinks (but I will wipe the opening to make sure there isn't any rat urine)
- bring our own water in water bottle when we are out (to save $$ also haha..)
- switch off lights that aren't in used
I don't call myself as some environmental extremist nor am trying to be a self-righteous tree hugger as these environmental acts actually come quite naturally. It's more like a habit now, all good ones I believe.
But there are certainly items that I need to pay more attention to such as:
- the amount of disposable containers and bags that I had used during the daily da-paos. Haven't find the perfect reusable containers for noodle soup. But at least I always ask the hawkers not to give me any disposable utensils. Maybe I should try to eat-in more.
- recycle newspaper as well as those advertisement leaflets, brochures, catalogues etc.
- share a stirer (especially when we are at cafes like Starbucks which no teaspoons are provided and for to-gos also of course)
- take just enough serviettes at restaurants, and return unused (and clean) packet sauces to the counter
- if I really have to use a piece of tissue after meal, I will split it into half and share the other half with J
- do not ask for receipts whenever possible (during withdrawals at ATM, EZ-link top-ups, parking autopay etc)
- ask for e-statements instead of printed statements (bank statements, credit card bills etc)
- use our own shopping bags (for groceries especially) whenever possible
- reuse wrapping papers and ribbons (mine had been reused for years and most of the time I will thick-skinnedly ask the wrapping papers back when I give out presents but anyway I give presents mostly to close friends or family so they don't really mind. If I have to get wrapping papers I would lean towards recyled or fibre type of material as those wrappers won't get wrinkled easily or maybe get paperbags which can be used again and again!)
- do not use a straw when I have canned drinks (but I will wipe the opening to make sure there isn't any rat urine)
- bring our own water in water bottle when we are out (to save $$ also haha..)
- switch off lights that aren't in used
I don't call myself as some environmental extremist nor am trying to be a self-righteous tree hugger as these environmental acts actually come quite naturally. It's more like a habit now, all good ones I believe.
But there are certainly items that I need to pay more attention to such as:
- the amount of disposable containers and bags that I had used during the daily da-paos. Haven't find the perfect reusable containers for noodle soup. But at least I always ask the hawkers not to give me any disposable utensils. Maybe I should try to eat-in more.
Monday, April 20, 2009
Update
Sorry for the lack of updates lately. I had been working my ass off for the past week and was half dead when I reached home everyday. And I guess this will continue for at least another half a month...
So... I will try my very best la...
So... I will try my very best la...
Wednesday, April 15, 2009
PHOTOLOG #17: 20090415
Dinner at work.Didn't finish it though cause lost of appetite seeing the piling works.
Tuesday, April 14, 2009
PHOTOLOG #16: 20090414
A little surprise of the day from J.
"Creamy peanut butter M&M for you!" he said.
Excitedly I exclaimed," Wow! They actually have chunky peanut butter M&M too?!"
"Yea, the normal peanut M&M ma chunky peanut butter M&M lo..."
-______-
Don't know, I just found it a bit funny.
Sunday, April 12, 2009
PHOTOLOG #16: 20090412
Accidentally found this digital scale which I had been looking for so long. It was a serendipity.
Hot Chocolate Fondant
I had decided to make Chocolate Fondant for the 2nd time, to give J a little surprise of the day. The first time I made was on the last Valentine's Day, and the recipe that I had used called for less flour and hence the outcome was a bit pudding-liked, although it was still sinfully luscious. This 2nd time I tried a different recipe of Gordan Ramsay which called for more flour and hence the overall texture is more cakey with a divine liquid centre which I personally think is one level higher! It's so presentable and sublime but I promise it is 100% easy to make. Definitely an "in-law" kinda material, bake this to impress!
I had doubled the recipe to make 4 fondants. The unbaked batter (in individual ramekins) can be frozen for up to 2 months but I think they will be long in your stomach by then haha.
Hot Chocolate FondantI had doubled the recipe to make 4 fondants. The unbaked batter (in individual ramekins) can be frozen for up to 2 months but I think they will be long in your stomach by then haha.
adapted from "Makes It Easy" by Gordon Ramsay
Yield: 2
Ingredients:
50g unsalted butter, plus extra to grease
2 tsp cocoa powder, to dust
50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
1 egg
1 egg yolk
60g caster sugar
50g plain flour
Methods:
1. Heat the oven to 160. Butter 2 large ramekins, about 7.5cm in diameter, then dust liberally with cocoa powder.
2. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
3. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture.
4. Sift the flour over the mixture and gently fold in, using a spatula. Divide between the ramekins and bake for 12 minutes.
5. Turn the chocolate fondants out onto plates and serve immediately.
Remember not to overbake this if not you won't be getting the oozing melted lava. I found the freezing method is particularly useful in this, which you can freeze the batter till it's hard before baking so that the inside will get cooked slower and is still in liquid form when it's done baking. Oh ya, while waiting for the oven to preheat, you might wanna leave the frozen batter to thaw for about 8 minutes.
Gonna finish up the remaining 2 fondants tonight for dessert. Gtg. Tada! <3
Saturday, April 11, 2009
Friday, April 10, 2009
PHOTOLOG #14: 20090410
Happy Good Friday! Look at the smile on our face, it's a holiday today!
We were heading to the church for a musical presentation specially arranged for this Easter. The presentation was real good and one colleague that I had brought over even asked me are those actors real actors/singers?
Wednesday, April 8, 2009
PHOTOLOG #13: 20090408
This is taken at the ground floor of the office block which my office is located.
The time was 2053.
Tuesday, April 7, 2009
PHOTOLOG #12: 20090407
I had missed to update my photolog yesterday cause J was using the internet and when he was done I had became disinclined to blog.
Pink is always not the 1st choice for me but I had taken the courage to grab this pink canvas bag home. Partly it's because the other 3 colours (diarrhea brown, duck shit green and mouldy grey) didn't really gain my favour. I got it from a Billabong outlet store and it costed me $29.95. I think it's quite a good buy.
Random: Everyone is getting their own house... I can't say I am not envious... :((
Sunday, April 5, 2009
Homemade Mango Sorbet
The moment when I got hold of the mangoes, I know exactly what I am gonna do with them. From the DVDs that I had borrowed from the library last week, Jamie Oliver had demonstrated how to make Passion Fruit Sorbet (pronounced Sor-Bay). I think replacing the passion fruit with mango is a brilliant idea. In fact you can be more adventurous playing around with it, put in any fruits of your liking and even alcohol like Campari (like Jamie did) and Grand Marnier. It might sound very poshy but in fact it can be made at home without any high priced ice cream maker.
The outcome turned out to be near to perfect. Having a light and icey texture it makes a very good summer dessert. The lemon juice that I had added in kinda neutralised the sweetness of the mango and make it wonderfully refreshing.
Ingredients:
1 cup sugar
1 cup water
1 lemon
3 medium size riped mangoes, peeled and cubed
Methods:
1. Place sugar and water in a saucepan on medium heat. After the sugar is dissolved, let it boil for another 2 minutes to thicken it a little. That's simple syrup. Let cool.
2. Puree the mango cubes in a food processor.
3. Pour in the simply syrup and lemon juice out of 1 lemon. Puree until it's smooth.
4. Pour the mixture into an air-tight container and freeze.
5. When the sorbet is half frozen (after 3-4 hours), remove it from the freezer and scratch the icey mixture with a fork. This is to break the large ice cystral that have formed on the sorbet and that's how the sorbet can become fluffy. At this point you can adjust the sweetness by adding in some water if it's too sweet or more sugar syrup if it's not sweet enough.
6. Refreeze it for another 3-4 hours or until it's hard enough to be served.
The outcome turned out to be near to perfect. Having a light and icey texture it makes a very good summer dessert. The lemon juice that I had added in kinda neutralised the sweetness of the mango and make it wonderfully refreshing.
Ingredients:
1 cup sugar
1 cup water
1 lemon
3 medium size riped mangoes, peeled and cubed
Methods:
1. Place sugar and water in a saucepan on medium heat. After the sugar is dissolved, let it boil for another 2 minutes to thicken it a little. That's simple syrup. Let cool.
2. Puree the mango cubes in a food processor.
3. Pour in the simply syrup and lemon juice out of 1 lemon. Puree until it's smooth.
4. Pour the mixture into an air-tight container and freeze.
5. When the sorbet is half frozen (after 3-4 hours), remove it from the freezer and scratch the icey mixture with a fork. This is to break the large ice cystral that have formed on the sorbet and that's how the sorbet can become fluffy. At this point you can adjust the sweetness by adding in some water if it's too sweet or more sugar syrup if it's not sweet enough.
6. Refreeze it for another 3-4 hours or until it's hard enough to be served.
PHOTOLOG #11: 20090405
Inspired by Jamie Oliver. It's easy peasy but looks classy enough for any occasion. I think it's a perfect summer dessert.
Recipe coming up next...
Saturday, April 4, 2009
Banana and Oat Muffin
The recipe that I got it somewhere but forgot where it is... The texture turned out to be a little chewy. I guess it's because of the oats. Elmo loves it though. Perhaps I should try with rolled oats next time. And not to forget to add some spices like cinnamon and nutmeg to give it a kick. Well... there is always room for improvement isn't it? :)
Yield: ~8 large muffins
Ingredients:
3 riped bananas, mashed
1/3 cup butter, melted
3/4 cup sugar
1 egg, slight beaten
2 tsp vanilla extract
1 tsp baking soda
1 pinch of salt
1 1/2 cup flour
1/2 cup oats
1/2 cup milk
1/2 tsp nutmeg
1/2 tsp cinnamon
Instructions:
1. Preheat the oven to 180ºC .
2. Mix oats and milk and let soak for approx. 10 minutes or until the milk is absorbed.
3. Mix butter into the mashed bananas in a large mixing bowl.
4. Mix in the sugar, egg and vanilla extract.
5. Sprinkle the baking soda and salt over and batter and combine well. At this stage you can add in the grounded nutmeg and cinnamon.
6. Fold in the flour, mix until just combined. Do not over mix.
7. Fold in the oats and milk mixture.
8. Pour the batter into muffin cups or lined muffin tray.
9. Bake for approx. 25 minutes or until a skewer comes out clean.
10. Let cool on a rack.
Yield: ~8 large muffins
Ingredients:
3 riped bananas, mashed
1/3 cup butter, melted
3/4 cup sugar
1 egg, slight beaten
2 tsp vanilla extract
1 tsp baking soda
1 pinch of salt
1 1/2 cup flour
1/2 cup oats
1/2 cup milk
1/2 tsp nutmeg
1/2 tsp cinnamon
Instructions:
1. Preheat the oven to 180ºC .
2. Mix oats and milk and let soak for approx. 10 minutes or until the milk is absorbed.
3. Mix butter into the mashed bananas in a large mixing bowl.
4. Mix in the sugar, egg and vanilla extract.
5. Sprinkle the baking soda and salt over and batter and combine well. At this stage you can add in the grounded nutmeg and cinnamon.
6. Fold in the flour, mix until just combined. Do not over mix.
7. Fold in the oats and milk mixture.
8. Pour the batter into muffin cups or lined muffin tray.
9. Bake for approx. 25 minutes or until a skewer comes out clean.
10. Let cool on a rack.
PHOTOLOG #10: 20090404
J and I were attracted to these so called Honey Mangoes when we were on our way to the market for breakfast. The seller claimed that these mangoes are super duper sweet and hence the name Honey Mango. We bought 1.5kg for $5 and I had started to think what I can do with them instead of the boring peel and eat.
I have an idea. Guess what? :D
Friday, April 3, 2009
PHOTOLOG #9: 20090403
Sometimes I feel like a loser feeling insecured over someone who had constantly showered me with reassurance. Today is one of those days.
Anyway, I am gonnna make J some breakfast muffins tomorrow with the riped bananas that I had purposely bought from the fruit stall. If you have bananas which are too riped for consuming just like that, use them for your baking goods and they will turn out pretty like a charm.
Thursday, April 2, 2009
PHOTOLOG #8: 20090402
My current read that I had stolen from J without his permission when he was at page 18, I think, since I had exquisitely removed his bookmark as well and replaced with mine.
Starbucks has always had a special place in my heart. And it came as a surprise to me when J told me he was once a partner too! That was years before we met each other and fell in love. The 8 months working in Starbucks as a barista is by far the best working experience that I ever had. Anyway I am now at page 65, kinda slow as I can only dedicate a mere 40 minutes per day for the book, which equals to the amount of time I spend travelling in MRT alone from work back home. Can't read in the morning journey as that's the time I enjoyably immerse myself in the free read of newspaper. And these days I am soooo busy worshipping my Jamie at night.
Wednesday, April 1, 2009
PHOTOLOG #7: 20090401
100% durian.
As what I said, unadulterated bliss...
Ha! I am good. Can that durian pancake store take this as their tagline? I would like to sell to them for a lifetime supply of durian pancakes. Bliss!!
Tuesday, March 31, 2009
The Story of a Girl who cares for our Mother Nature
First and foremost, I'd like to say thank you to the lovely blog owner to allow me to be a guest blogger. So my first contribution will be about her and her kind deeds in helping our environment.
This is a story about a girl who cared for the environment. She would think twice before acting to make sure it does not cause more greenhouse gas to our wonderful mother earth than it should.
I hope you guys were entertained. The blog owner is nicely taking a rest while watching a Jamie Oliver video which she borrowed from the library.
Oh, the moral of the story is... RECYCLE!
Til next time, enjoy your life!
This is a story about a girl who cared for the environment. She would think twice before acting to make sure it does not cause more greenhouse gas to our wonderful mother earth than it should.
It all started with today's dinner, which was a healthy meal from subway...
and a walk in the neighborhood with the dog...
Ta-da! Subway Double Choc Cookie! :D
and a walk in the neighborhood with the dog...
Ta-da! Subway Double Choc Cookie! :D
I hope you guys were entertained. The blog owner is nicely taking a rest while watching a Jamie Oliver video which she borrowed from the library.
Oh, the moral of the story is... RECYCLE!
Til next time, enjoy your life!
Monday, March 30, 2009
Sunday, March 29, 2009
PHOTOLOG #4: 20090329
I always feel good riding at Balestier Street cause it's one place that I feel like I am back in Penang again...
Saturday, March 28, 2009
PHOTOLOG #3: 20090328
It has been a routine to have breakfast with J every Saturday morning before his work. If we aren't making our own breakfast, normally we will settle for either McD/McCafe or the hearty oriental breakfast set from the coffee shop nearby our place.
Saturday breakfast is always a moment that I am eagerly looking forward since the start of a week...
Have a nice weekend everyone.
Friday, March 27, 2009
PHOTOLOG #2: 20090327
Anyway when I laid my eyes on the bags of Reese mini cups in a duty free shop at LCCT, some good memories just kinda flashed back and I suddenly remembered how much I used to love these pieces of bliss. Without hesitation I grabbed a bag even when it had burnt a hole in my pocket, costed me about RM50.
1 month had passed and I still have half a bag in the refrigerator and I started to wonder how I could have fallen in love with them in the first place...
Thursday, March 26, 2009
PHOTOLOG #1: 20090326
Aunty Teo and I have a plan.
We had agreed to adhere to the plan and be as persistent as we possibly can.
It's called the PHOTOLOG.
What we both will do is, we will upload a daily picture everyday along with a short passage or perhaps a few sentences as caption is too fine. We both think it's a fun thing to do as the project will keep us close even when physically we are far apart, and at the same time keep us active in the blogosphere. Personally it feels good to share a special thing with someone significant.
So as starter I would like to show a pic of us,
which was taken ages ago when I cheated her into that position so that her face would look BIGGER than mine. Seriously it's a BKM that I think every gals should learn.
Remember how we used to push each other's face to the front whenever we take picture together haha... It's truly my utmost pleasure to have known someone like her. May our friendship last forever, and this... will be my very first photolog.
We had agreed to adhere to the plan and be as persistent as we possibly can.
It's called the PHOTOLOG.
What we both will do is, we will upload a daily picture everyday along with a short passage or perhaps a few sentences as caption is too fine. We both think it's a fun thing to do as the project will keep us close even when physically we are far apart, and at the same time keep us active in the blogosphere. Personally it feels good to share a special thing with someone significant.
So as starter I would like to show a pic of us,
which was taken ages ago when I cheated her into that position so that her face would look BIGGER than mine. Seriously it's a BKM that I think every gals should learn.Remember how we used to push each other's face to the front whenever we take picture together haha... It's truly my utmost pleasure to have known someone like her. May our friendship last forever, and this... will be my very first photolog.
Saturday, March 21, 2009
Another Saturday Ride
It had been a real long time since I last rode on my bike. J had been losing touch on his riding too, except the routine short rides to and back from work. Guess we need some time to start picking up everything again and to get really serious on our training for Sundown Marathon. We are both participating in the 42km full marathon category but this time round J won't be staying with me for the whole 42km journey as he has his own personal record to break (in other words I am pathetically a snail runner). So I better prepare myself and really dwell into some intensive training in despite of the long working hours that I am currently suffering.
The weather had became insanely unpredictable lately but thank God that it was perfectly sunny this morning. We had decided to go for an easy ride to the nearby Lower Peirce Reservoir.
J was inflatting the tyres and Elmo was feeling grumpy after J told him that he can't tag along this time. We really should install a crate or something on our bike for the ease of bringing Elmo around. I really hope that he can too share the fun we are having.
Camwhoring a little before starting off. Elmo was feeling grumpy still. :( He just had his new haircut last week and is completely bald right now. The Shih Tzu next door named Xiao Wei is going bald too, so sometimes when we happened to stumble on the owner walking the dog, it's kinda funny to see 2 botak dogs mingling and smelling each other haha... Oh ya! See my new jersey? That's my very first cycling jersey which is a Valentine's Day present from You-Know-Who <3 The baby blue makes me look like a very sweet pro but in fact I am not wahahaha.. I mean I am still sweet but not a pro... yet
Here we are! The astonishing view of the reservoir. All the reservoirs in Singapore are particularly scenic and infrastructural that the government had made them to be recreational hubs for people to enjoy the wild greeneries and the serene backdrops away from the cityscapes. They are one of the few places that you can have a taste of natures in Singapore, which are not too natural for me though because they are way too well-maintained and had made friendly for all classes. Remember one time when I saw some kids catching reared fishes in an artificial longkang I was like hmmmm... do those kids actually know how a chicken looks like?
J made me do this *act innocent* and he told me that he'll be snapping only my pointing arm and the backdrop. When I confronted him later he said my arm is attached to my body and hence he had to include my whole body. Very the lame la this guy..
Another great view at the reservoir with pretty well-trimmed piece of grassland.
Spotted 2 beagles from far hehe... was telling J that we should bring Elmo for a good run here one day...
Our bikes resting side by side. Guess which pretty one is mine?
Overall the ride is fun with a few slopes which are good for training but I am looking forward for longer rides. Anyway hope this ride can at least be a motivation for J to liven up the engine again after slacking on training for so long, if not the sacrifices of my precious sleeping hours will really come to a waste grrrrrr.
And last but not least.. the perfect breakfast after a perfect ride with a perfect man..
The weather had became insanely unpredictable lately but thank God that it was perfectly sunny this morning. We had decided to go for an easy ride to the nearby Lower Peirce Reservoir.
J was inflatting the tyres and Elmo was feeling grumpy after J told him that he can't tag along this time. We really should install a crate or something on our bike for the ease of bringing Elmo around. I really hope that he can too share the fun we are having.
Camwhoring a little before starting off. Elmo was feeling grumpy still. :( He just had his new haircut last week and is completely bald right now. The Shih Tzu next door named Xiao Wei is going bald too, so sometimes when we happened to stumble on the owner walking the dog, it's kinda funny to see 2 botak dogs mingling and smelling each other haha... Oh ya! See my new jersey? That's my very first cycling jersey which is a Valentine's Day present from You-Know-Who <3 The baby blue makes me look like a very sweet pro but in fact I am not wahahaha.. I mean I am still sweet but not a pro... yet
Here we are! The astonishing view of the reservoir. All the reservoirs in Singapore are particularly scenic and infrastructural that the government had made them to be recreational hubs for people to enjoy the wild greeneries and the serene backdrops away from the cityscapes. They are one of the few places that you can have a taste of natures in Singapore, which are not too natural for me though because they are way too well-maintained and had made friendly for all classes. Remember one time when I saw some kids catching reared fishes in an artificial longkang I was like hmmmm... do those kids actually know how a chicken looks like?
J made me do this *act innocent* and he told me that he'll be snapping only my pointing arm and the backdrop. When I confronted him later he said my arm is attached to my body and hence he had to include my whole body. Very the lame la this guy..
Another great view at the reservoir with pretty well-trimmed piece of grassland.
Spotted 2 beagles from far hehe... was telling J that we should bring Elmo for a good run here one day...
Our bikes resting side by side. Guess which pretty one is mine?Overall the ride is fun with a few slopes which are good for training but I am looking forward for longer rides. Anyway hope this ride can at least be a motivation for J to liven up the engine again after slacking on training for so long, if not the sacrifices of my precious sleeping hours will really come to a waste grrrrrr.
And last but not least.. the perfect breakfast after a perfect ride with a perfect man..
Monday, March 9, 2009
New Home
Went back home for the weekends and was excited to see the renovation progress of the new house. Dad and mom seemed to be very thrilled too, judging by 90% of their conversations were all about this house. During the first visit to the house since my last trip home, my super dad actually surprised me with some of his DIY works which I never thought can be Do-It-Ourselves. All the guys must be blaming dad for spoiling the market la. How to find such handy man like him?
The wooden deck at the 2nd floor balcony just beside the living room. Before this the floor was cemented and covered with small pebbles, until dad did the miracle and transformed it into a deck.
From measuring and sawing the wood planks to nailing, polishing and painting, superdad did all by himself. Seriously, I want superdad to teach my bf all these.
Supermum resting on the newly bought leather couch while superdad working hard on the deck under the hot sun. So demoralising...
While I was busy snapping photos and doing nothing else, mum suggested that I should offer to take some of the works off dad's shoulder. Being the best daughter I agreed and wanted to show my creativity on dad's deck but he shooed me away from his territory and handed me a roller and a tray of paint to draw a Monalisa on the wall.
Haha.. kidding. I don't dare seriously.
I was assigned to paint the piece of wall above the fish pond but after 15 mins of painting when I realised that I wasn't tall enough to reach half of the wall, dad took over the job cause he thought I wasn't good with the ladder. So there I was, back into position busy snapping again.
Paint work and ladder. The holes on the wall are actually the outlets for the fountain later on.
This is photographed from my room which window is 1 floor above the soon-to-be fish pond. From the picture you can see that the wooden deck is perpendicular to the fish pond, surrounding the living room.
The long window at the staircase from 3rd floor to 2nd, which I suggested to mum that it should be curtained cause I think we should have some privacy. Mum said it's unnecessary cause I have nothing to let others see. -____- very funny..
Going down..
Dining hall and entrance to the dry kitchen.
The dark-wooden cabinet in the dry kitchen. You can't imagine how big is the combined kitchen of wet and dry. Didn't take a picture of it but just imagine a kitchen which can fit in 10 mattresses side by side? I so want it. :(
A totally unrelated picture but just wanna show you our first 30km (to and fro) night ride from Ang Mo Kio to Marina Bay back to Ang Mo Kio. It's always fun to ride on the road except the time we did a trial-ride from AMK to my work place when J lost his patience and made me feel like I am stupid :((( Anyway, this ride was fun and the background is the renowned and operating Singapore Flyers. Beside me is the handy man that will build our future home.
The wooden deck at the 2nd floor balcony just beside the living room. Before this the floor was cemented and covered with small pebbles, until dad did the miracle and transformed it into a deck.
From measuring and sawing the wood planks to nailing, polishing and painting, superdad did all by himself. Seriously, I want superdad to teach my bf all these.
Supermum resting on the newly bought leather couch while superdad working hard on the deck under the hot sun. So demoralising...While I was busy snapping photos and doing nothing else, mum suggested that I should offer to take some of the works off dad's shoulder. Being the best daughter I agreed and wanted to show my creativity on dad's deck but he shooed me away from his territory and handed me a roller and a tray of paint to draw a Monalisa on the wall.
Haha.. kidding. I don't dare seriously.
I was assigned to paint the piece of wall above the fish pond but after 15 mins of painting when I realised that I wasn't tall enough to reach half of the wall, dad took over the job cause he thought I wasn't good with the ladder. So there I was, back into position busy snapping again.
Paint work and ladder. The holes on the wall are actually the outlets for the fountain later on.
This is photographed from my room which window is 1 floor above the soon-to-be fish pond. From the picture you can see that the wooden deck is perpendicular to the fish pond, surrounding the living room.
The long window at the staircase from 3rd floor to 2nd, which I suggested to mum that it should be curtained cause I think we should have some privacy. Mum said it's unnecessary cause I have nothing to let others see. -____- very funny..
Going down..
Dining hall and entrance to the dry kitchen.
The dark-wooden cabinet in the dry kitchen. You can't imagine how big is the combined kitchen of wet and dry. Didn't take a picture of it but just imagine a kitchen which can fit in 10 mattresses side by side? I so want it. :(
A totally unrelated picture but just wanna show you our first 30km (to and fro) night ride from Ang Mo Kio to Marina Bay back to Ang Mo Kio. It's always fun to ride on the road except the time we did a trial-ride from AMK to my work place when J lost his patience and made me feel like I am stupid :((( Anyway, this ride was fun and the background is the renowned and operating Singapore Flyers. Beside me is the handy man that will build our future home.
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