Do join me on this Heritage Food Trail if you have the time. I am sure it will be an opportunity to get to know other dialect food cuisine.
This applies to both your own dialect or your spouse's.
Closing date: 31 August 2011
Today, my two babies turned 9 and 14 respectively. It seems like just yesterday they were still snuggling comfortably in my arms. They were totally dependent on me.
Looking at them now really make me missed those nappy and feeding times. Crazy isn't it but it is so true.
My 14 years old is seeking his independences now. I don't even need to send him to school anymore. When I offer to pick him up from school, he even question why. Gone are the days where there is so much hugging and kissing. Handling this teenage period caused me so much heart aches and tears. I am trying very hard not to get stressed out by him, yet sometime it is really a challenge.
Let's pray from now onwards, sensibility will hit and I don't have to worry over him as much as before.
Whereas for my 9 years old, she still cry when I leave home without her. She still yearns to sleep in our room with us even though I trained her since young to sleep on her own. Somehow, she will wonder into our room on the pretext that she had nightmares. With daddy not being around so often, she is like a little fixture in my room during bedtime. Little love notes that she left for us filled my treasure box.
Looking at her and remembering things that I never done as much as with my son, I learnt now that I must fully take advantage of this closeness. For they will become distance and it become very painful to deal with. At least during this teenage period I was told.
I can't imagine the day whereby both will leave us to seek their independence and discover the world. Let's hope our love for them will be enough to keep them returning back to this nest.
Happy Birthday my babies.
Thanks My sweet hut for this nice sponge. Unfortunately I can't leave a thank you note in your blog.
Source: My sweet hut
Basic Sponge Cake
What you need:
4 egg Yolks
40g caster sugar
2 tbsp milk
¼ cup (56g) Oil
½ tsp Vanilla Essence
80g Cake/ Top Flour } sifted
½ tsp Baking power }
4 egg whites
90g castor sugar (cut down to 35g)
¼ tsp cream of tartar (can omit)
Mix egg yolks and sugar for 2 mins. Lighter in colour, pale yellow.
Microwave milk and oil for 20 sec and immediately stir into the egg yolk mixture (Step 1) with a hand whisk.
Add in vanilla essence and sifted flour. Stir till smooth.
In another mixing bowl, beat egg whites until soft peaks formed. Add in the sugar and cream of tartar, beat until stiff. Fold in 1/2 portion of the egg whites into egg yolk mixture (step 3) and mix well. Repeat the same step for the remaining egg whites. Mix well.
Pour the batter into the prepared pan and bake in preheated oven at 160*C for 40 -50 mins.
Once bake, let it cool down.
500g durian flesh
1 tbsp sugar
200g whipping cream
3 tbsp boiling water
Soak gelatine in boiling water and stir till it melts.
Whip the cream with sugar till stiff.
Fold the durian flesh.
Curry Chicken (source: Nyona Kitchen - Florence Tan)
What you need:
1.5kg chicken, chopped to bite sized
3 tbsp light soy sauce
3 tbsp meat curry powder
5¼ cup water
¾ cup cooking oil
3” cinnamon stick
2 springs curry leaves
2 star anise
2” ginger, peeled and cut into thin strips
55g meat curry powder blended with 1/3 cup water to form a paste
4 potatoes, peeled and quartered
2¾ tsp salt
Ground into paste
6 dried chillies, soaked and deseed
22 shallots, peeled
6 cloves garlic, peeled
2 tsp crushed dried shrimp paste (you can omit)
Marinate the chicken in soy sauce and curry powder for 30 mins.
Combined coconut with 1¼ cup water and squeeze out 1¼ cup thick coconut milk. Set aside.
Add remaining water to the coconut and squeeze out 4 cup of thin coconut milk. Set aside.
Heat oil and fry cinnamon stick, curry leaves and star anise. Add in ginger and finely grounded paste. Fry till fragrant.
Add in marinated chicken and fry for 4 mins on low heat.
Add in potatoes and thin coconut milk. Bring to a boil and lower the heat and simmer for 30 mins.
Add in thick coconut milk and season with salt.
Allow to boil further, approx 3 mins. Stir to prevent curdling. Remove from heat and serve with rice.