Round three

This might be my final round in making Lunar New Year goodies. Usually I don't have many goodies stock up in my house unless I have an open during the festive season.

For the past two years, it is held at my parents' place. Another big annual gathering will be with my college classmates. Usually it is held in one of the boys' home. This year, it is our turn to host (as they have yet to come by this "old" place) and thus, I needed to prepare more to welcome my guests.

So besides those that I baked for mommy dearest, I think I need to bake some more.

Friends who came to know about my frustration with pineapple tart making the other day, were really sweet. They started to share with me their favourites. Though time will not permit me to try all for this Lunar New Year but I am definitely going to experiment with it all. Thanks so much for sharing with me my dear friends.

First recipe testing out today is from JC. JC and I shared a same passion in food and knitting. She is also a good knitter and had been my teacher when I was knitting shawls for my brother and his family. I wish we can spend more time together but with our kids’ schedules, opportunity is rare. I missed the time we chat and exchange knowledge while waiting for our sons to finish school. This recipe is her favourite and the dough is very easy to handle and I was able to churn out a big batch.

The texture is not melt in the mouth but it has this buttery loose crumbs.



As I have a bag of cornflakes left, I decided to make a batch of Cornflakes cookies as well.



Just went to see a sinseh and she diagnosed me with stomach problem. No wonder I don’t feel strong because my digestion was not functioning! Let’s hope with this medication, I will get my strength back in time for the Lunar New Year.

Cornflake cookies
Recipe adapted from Desserts for the beginners.

What you need:

65g unsalted butter
65g plain flour
45g castor sugar
1 small egg
1/2 tsp baking powder
20g raisins
30g chocolate chips
20g nuts (I omitted)
1 tsp lemon zest
40g cornflake

Method

Preheat oven 180. Line pan.

Sift flour and baking powder.

Whisk butter and sugar till light and fluff.

Add in 1/3 egg, mix well and add in the remaining in two separate portion. Mix well.

Add in flour and blend.

Add in raisins, chocolate and nuts. mix well.

Coat spoonful of dough with crushed cornflakes. Space them 2cm apart.

Bake for 15 mins or till golden brown.

Note: I didn't coat with cornflake, instead I mixed it with the raisin and chocolate chip and place them into mini cupcake liner.

I am submitting this to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011) hosted by J3sskitch3n.

Pineapple Tarts (not melt in the mouth but have loose crumbs)
Source: Mrs Leong

A:
565g flour
2 tsp baking powder

340 g butter, chilled

B:
2 tablespoons castor sugar
3 egg yolks
1 teaspoon vanilla essence
3 drops of yellow food colouring
1/2 teaspoon salt

8 tablespoon boiling water

Flour for dusting
Cloves

Glaze:
Beat 1 egg and 1 yolk with 2 drops of yellow food colouring

Method:

1. Sift A into a basin

2. Rub butter lightly into flour with tips of fingers till mixture resembles breadcrumbs.

3. Beat B lightly in a bowl.

4. Pour egg mixture into the flour mixture. Add boiling water and mix with both hands to form a pastry dough.

5. Chill in refrigerator for 1/2 hour.

Let's take a break

Let's take a break from drooling over all those Lunar New Year cookies.

After my dental appointment yesterday, I hoped over to the nearby supermarket. We were greeted by a crowded car park. Luckily hubby came along so we were able to hit the store while he searched for a carpark lot.

I saw some beautifully looking Pork Belly on offer and just couldn't resist them. Roast Pork and Braised Pork Belly were playing in my mind while I wait for my turn to place the order. The thought of smoke bellowing from my spring cleaned kitchen didn't appeal to me though my girl was pointing to a Roast Pork picture at the counter. LOLz.

Finally I decided that I should do 5 spiced Braised Pork Belly. After all, this recipe was tested out twice and it was a huge success in my family. The flavour is rich and not overly intense.



Anyway, I think you really should give this a try if you like Kong Bak Bao（扣肉包）like I do. This is simply an awesome recipe that Sugar and Everything Nice shared there.



Next round, I will try making my own buns.

Recipe adapted from Chez Pim
Serves 5 - 6

What you need:

1.5 kg of pork belly with skin on (If you can find the belly with the rib bones attached, use it (rinse well and pat dry)
2" long knob of ginger, peeled, sliced thinly and but into thin slices, lengthwise
1 1/2 Tbsp Five Spice powder
3 cloves of garlic, smashed
2 Tbsp cooking oil
2 Tbsp dark soy sauce (You can substitute 2 Tbsp regular soy sauce plus 1/2 tbsp brown sugar)
3 Tbsp soy sauce (plus more to taste)
1 piece of cinnamon stick, 2" in length
3 star anise
5 cloves
A small bunch of cilantro leaves for garnish.

Method:

Use a large dutch oven or heavy pot big enough to lay the pork belly inside.

Heat up the oil, then add the ginger and garlic. Then add the five spice powder and other spices. Cook for about 2 minutes until fragrant.

Then add the pork, skin side down over the garlic and spices. Add enough water to completely cover the belly and a bit more. Add the dark and light soy sauce.

Put the lid on the pot and turn the heat up to high and bring the pot to a boil. Skim any foamy scum from the top. Then, open the lid slightly, and let simmer over low heat for at least 3 hours (skim occasionally) or until the pork is falling off the bone tender.

Once the belly is ready, remove it from the pot. Then reduce the sauce to a thick, caramel like consistency.

To serve, warm back the pork belly. Slice it thinly and lay on a plate. Drizzle the gravy and garnish with sprigs of cilantro. Alternatively you can serve the pork belly slices with steamed Chinese buns.

A tradition

Pineapple tart is one of those Lunar New Year goodies that everyone will have in their household during this festive celebration. After all, it symbolises prosperity.

With such auspicious name to it, this cookie will definitely takes the centre stage in this big celebration.

Since the day my cousin stopped selling hers, I have yet to find a recipe that matches hers. To this date, our quest to find a replacement still continues. Hers is buttery, light and has this awesome melt in the mouth. It doesn't break easily and holds the jam intact as you deliver this morsel to your mouth.

So far, recipe that has this melt in the mouth texture is extremely hard to handle. Like this recipe that I have got from a forum years back, it tasted nice but I had nightmare with the dough. The cookie cutter method is definitely out for this one as it is extremely soft. I tried chilling it but I had a difficult time rolling it out. I tried using a cookie press but I encountered tremendous problem as it doesn't stay on the tray when I lift. I was going crazy, had such a hard time to complete this batch of dough. In the end, due to over handling, the remaining tarts become hard.



Source: Gan55 (with cream cheese)

What you need:

250gm butter (salted)
75gm caster sugar
170gm cream (I used whipping cream, dairy of course!)
50gm cream cheese
3 egg yolks
400gm cake flour
30gm corn starch

One more yolk for glazing

Method:

Sift Top flour and corn flour together

Using a cake mixer, blend the cream, butter, cream cheese and sugar together till you get a creamy mixture. (10 minutes on speed 2)

Add the 3 egg yolks and sifted flour into the creamed butter mixture.
using the cake mixer's dough mixer, mix till it becomes a smooth dough that is oily enough to not stick to your hand

Allow the dough to stand for 10 minutes. (Chilling helps if you are making the pineapple on top kind)

Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.

Wrap filling ball with dough ball and shape as desired. Glaze with the glazing mix.

Bake at 180 degrees Celsius for 15 minutes in a oven. (If using convection oven with turbo fan, lower temperature to 160 degrees Celsius)

Remove from oven and re-glaze again before baking for another 5 minutes till golden brown on top.



As for Little Teochew's recipe, it is extremely easy to handle. I churned out a whole batch of dough without a hitch. Unfortunately, this texture is not what I was looking for. If you like a biscuit like crust, this recipe is for you.



I posted my frustration in Facebook and I was so touched by all my friends' responses. Words of encouragement as well as recipes started coming in. I love you all, you are the best.

So on Monday, I will attempt one by one. I am sure one day, I will find one that fits the bill.

Till then, when I find a melt in the mouth and yet easy to handle recipe. I seriously dragged making pineapple tarts am going to keep on trying and trying even if it takes me till after Lunar New Year, my search will not stop.

The mojo continues

When I was still schooling, my mom will always stock up chicken essence for me. It is a booster for me especially when I am mugging for my exam and it never failed me in that sense to keep me awake.

Thus, I always have 1/2 dozen to stay by. I usually don't take such stuff when I am sick but with this lethargic feel, and things that needed my attention, this is my remedy.

Anyway, I am sure many of us are busy baking away. With Lunar New Year less than a week, whatever time you have on hand will be either baking or spring cleaning. I am happy that we had completed our spring clean before the wet weather came along.

With such cool weather, being in the kitchen is so much fun.

First on my list was this crunchy Chocolate Chip Cookies. A hot favourite of my kids as they were stealing from the jars and leaving crumbs on their mouth as evidence. (sorry I can’t share this recipe as requested).



Next comes, the melt in the mouth, Melting Moments.



The much raved about German Sand Cookies that was circulating among the Chinese Food Bloggers. I gave it a twist, wanting to try my hand at checkered cookies but obviously this mission failed.



Lastly, some tradition Sugi Cookies that was from QBB recipe. My helper called the ghee, fats but I think it is considered clarified butter among the Indians.



Okay, now I am going to tackle Pineapple tarts. Wish me luck.

Such potent virus

It is coming to nearly two weeks since I or my (nearly) whole family fell ill. Though I had recuperated and my kids are already well enough to be in school (except on Monday that my little one had a relapse).

I never really got over it. I felt so weak and tired all day long. Going for my weekly parenting class is a struggle. I usually enjoy this once a week lesson but this week, I counted by the seconds that it will end soon.

I longed for my bed. For the past few days, after sending son to school, I will rushed home and snuggled back to bed and I won't even wake up till 11ish. A time that I know I have to get ready, refresh and check my mails before I pick up my little one. With her having tuition these days, the days seem even longer. It doesn’t help at all when I have to hang outside of home for eight hours straight through on every Tuesday.

It was sluggish and I definitely didn't like the feeling. I knew this week, no matter what, I had to start baking. Afterall, I already promised mommy dearest that I will promptly deliver her Lunar New Year goodies by this weekend.

Thus two days ago, I started working on my recipes. I have chosen a few but after I got through the first recipe, measuring out the ingredients, I was totally exhausted. I couldn't even stand straight.

In between sitting down and willing myself to cream and fold, finally I dumped the ready dough back to the chiller. These got to wait for I don't want my ingredient to go into the bin. Afterall, prices of butter, flour etc is no longer cheap to flush away this way.

With hubby away and strangely the kids going to bed an hour earlier as well, I was able to settle into bed earlier too. With no aircon, no fan turned on, no TV noise, I slept like a baby last night.

Felt a little better today, and thus I quickly got my act together, for I don’t know how long this energy level is going up.

Okay, I am going to down one bottle of chicken essence. Let’s hope this can pep me up for more bakes later on.



In the meantime, I am submitting this to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011) hosted by J3sskitch3n.

Source: Okashi

What you need:

50g Blanched almond slivers (toast lightly)
150g cake flour
20g cocoa powder
120g unsalted butter, softened
70g icing sugar
a pinch of salt
1 egg yolk

Method:

Sift flour and cocoa powder.

Cream butter, sugar and salt until softened and add in egg yolk. Mix well.

Fold the flours into butter mixture. Add in almond silvers and fold through.

Chill dough for 15 mins.

Divide cookie dough into half. Shaped into logs (4cm).

Wrap logs with parchment paper and chill.

Preheat oven to 160 degree. Line pan.

Slice dough into 7mm thick and bake for 20 mins.

Remove from heat and cool on rack.

Mid life crisis?

I finally hit mid 40s. I only can pray that more ups than downs will be coming my way as I approached this mid life crisis. Besides the gravity forces pulling on my face, butt and boobs, bracing myself to menopause period was the main concern. Roller coaster emotion was what I was told that I will experience as my hormones changes. I can only announced to my hubby and kids that they have to stay clear of this radar if such outburst occurs.

When you hit your 40s, birthday celebration is no longer a grand dame affair. I rather enjoyed low key and quiet celebration and this year round, it is no difference.

As I am feeling under the weather as well, I seriously doubt I am 100% recovered as I still feel weak and tired easily. I didn't bake myself a cake too. In fact, I don't recall baking myself a birthday cake all these years.

With my little one, having a relapse and started her fever all over again. We opted for an alfresco dinning and make it a quick affair so that she can go home to rest.

It is really worrisome and heart pain to see this once lively girl become so listless and dull. Kids don't lie when they are sick. It is plainly written all over their faces.

Nevertheless, as I mentioned more bread coming your way. I did baked a loaf of white toast in the morning. Trying to jazz up a plain white loaf with some chocolate chips to entice the kids but it turned out to be in a mess.



My parents came over to give me my birthday ang pows (they are always so sweet) and thus I have a new panel of tasters. Mom said it is soft but dad finds it a little wet and I totally agree with him.

Can bread be baked longer so that it is drier? Is there such a theory like cake?

What are you thoughts?

Recipe source: Natural Breads Make Easy - 17 hours Pg 22

When a homemaker is down and out ...

What happened when a homemaker is ill?

Her eyes and head are burning, her skin is screaming in pain, she is coughing, her throat is patch dry.... and she is obviously very ill and needed very much to be in bed.

Well nothing, life will still function as normal. She will still needs to ferry her kids, she will still needs to ensure all their needs are catered for.

That is the saddest part of being a homemaker. When you are ill, there isn't a replacement for you. LOLz.

So everyday I pray that I won't be down with a flu for it is the worst ailment you can get especially if you are burning with a fever.

Anyway, I finally make through the day and was able to visit a doctor in the evening. With a strong dose of medication and a night of rest, I was feeling a little better today, at least much better than yesterday.

After 8 years as a homemaker, my hubby finally takes time off from work and volunteered to ferry my girl to her tuition class today. I was simply touched and comforted.

While they were gone, guess what, I couldn't sleep despite taking the cough and cold mixture (牛力命). Yes it is the pre ferment dough that is sitting in the fridge and yelling out for me. hahaha

I had prepared this dough thinking of freshly baked bread for my kids. Without realising that I am the next victim of this flu epidemic.

As it has been sitting for more than 17 hours in the fridge and I didn't want to waste the dough either. I proceed on, after all, cinnamon rolls sounded really delicious and with my kids not having proper meal these past days, I believe that it will be a good welcome for them as a snack.

This time round, I have used fresh yeast. Yes I finally found them in Singapore. I should say it is way easier to handle than instant ones.

I don’t know why, but my dough took longer to proof. With energy draining by the minutes, I didn't wait till my third proof to be fully developed. I just dumped it into the oven.

Luckily it still turned out soft. It is a far cry from the Cinnamon Roll that I ate before. Hubby commented that there isn't enough Cinnamon. For me, I think it lacks the "sticky" feel. Also I can hardly call this a roll for it is squarish!

Now I really need to surf and see how people do it and hope to do a better job next time. Hopefully by tomorrow, I will feel recharge and start to prepare for my CNY baking.

Till then, Happy Baking to all and a good weekend.



With still nearly a block of fresh yeast in the freezer, I am sure more bread churning out from this little kitchen of mine.

Recipe source: Natural Breads Made Easy Pg 63

Down and out

In my household, I am the one always feeling the chill but not for my kids and hubby. Seriously I am not sure whether it is a habit or not but either the fan or aircon is always turned on when they are around.

With the weather of late being so cool, this habit still exists. They are always complaining that it is warm. I just can't believe it. Despite my objections, the fan is on full blast wherever they are around.

Now, the saying goes .... "why didn't you listen to mommy?"

I don't know whether it is the flu bug or they simply caught the chill, now BOTH my babies are down and out. First started by little one and then the next day, the big one also cannot withstand it. Both developed high fever and even when they are on antibiotic, the fever is still hovering on the high.

As a mom, I am seriously troubled. I couldn't sleep for two days. Especially the little one, I just couldn't get her to sweat it out which I know will bring some relief. Today, I am bringing her back to the doctor to ask for stronger medication.

The weather is good but I definitely wasn't really in the mood to admire it. With I coming round to bake Butter Cake, whom I already promised to teach her, I just have to distract myself for a while.

I wanted to show I the two different methods of baking butter cake. The two recipes, one is with egg separation (from the Basic Butter Cake that I done a few days ago) and the other without (from Do What I Like). So will let I decides which one she will bake for Lunar New Year.

Both are equally good.

Remington Typewriter - my proud moment

Everyone is busy churning delicious goodies for this Lunar New Year. After all, we only left two more weeks. Well, besides settling into a routine, I was also busy with my cakes.

Besides cupcakes, I have been doing quite a fair bit of fondant cakes last year and I was really curious whether I can bring myself to the next level and that is doing a sculptured cake.

Opportunity presented itself when NC's sister in law, MH approached me to do a Remington Typewriter Cake right after I came home from my holiday. I took on because I feel that this will be a challenging and yet interesting project.

When I was young, I did use an old fashioned typewriter to do my school project. I seriously can’t recall the components of this typewriter. Thus I had to do plenty of research for it.

To be honest, I am so proud of myself in completing it and am glad that the client like it but I don’t think I will do another one so soon. It was really time consuming.

So let me present to you, a Remington Typewriter fondant cake.



Now I guess I can start my planning my cookie list for this Lunar New Year.

Stay tuned.

A girly get together

While I was away, my long time friend VA went on a romantic getaway. When I came home, I received some good news from her. Her boyfriend proposed. I am so happy for her and yet I am sad for she will be leaving after Lunar New Year for 3 months.

She needs to find out whether she can adapt to being away from Singapore and her new surrounding. I know this is important as I have a friend who tried this before and it didn't work out for her. In the end, she chose her family over her new life. So I really hope this will work out for V. I truly wanted her to be happy.

We hadn't met since our last drinking session which is a few months ago. With my hubby away, I invited the girls, VA and VL over for dinner and have some girly talk. An update on what we had done over the holiday and as well as our plan for 2011. I always enjoyed such private gathering.

I think I need to arrange more gatherings with VA before she departs. Amazing part with this friendship is that I have lost touch with her for years. We were best friends before then. Through Facebook, I finally reconnect with her and I am so happy. Surprisingly, we don’t feel like strangers after all these lost years. We talk and behave as if we had been doing it for years. Our relationship can really withstand times. She is still the same down to earth, honest and cool babe that I have known her when we were still teenagers. I am so glad that she didn’t change a bit and best of all, sincerely cherish our friendship.

Enough of sentiments, let’s talk about tonight’s dinner. I was craving for Soto Ayam and I usually go to Adam Road for my fix but since I have been so caught up with my kids and, with the rain, it can be difficult to be out with kids in tow. Thus, I can only get comfort from homemade ones.

My helper too knows how to prepare this dish. In fact, we had a dry run last week. She prepared an Indonesian style as well as our local version. I gave both the thumbs up but my hubby prefers the local.

With me having to send my girl for tuition (yes, I am finally onboard the tuition bandwagon and this is so tiring), I didn't really have time to prepare as I need to bake for my orders. Thus my helper helped me with tonight's dinner.

This is really good! In fact, I think it is even better than Adam Road’s. I will definitely try to get her to share this recipe.



Latest update:

My helper can only give me this recipe in estimates. So adjust accordingly.

What you need:

Chicken Breast
200g beansprout
2 stalks spring onions
100g fried onion
Yellow noodle

For the soup

Pound:

3 cloves garlic
4 small onion
3 slices of ginger
3 slices of galangal
4 cm tumeric
1 tsp coriander
Salt, sugar and pepper to taste

Method:

Heat a pot of chicken stock and add in chicken breast whole. Cook till it is done. Remove chicken and shred it. Set aside.

Fry spices to fragrant and add to a pot of chicken stock. Boil for 15 mins for the spices to infuse into stock. Set aside.

Blanch beansprout in a pot of fresh boiling water. Set aside.

Blanch noodles and dran. Put into the serving bowl. Add in shredded chicken, spring onion, beansprouts and add in the soup.

Garnish with fried shallots.

Sambal:

Pound

Chilli, lime juice and sugar. Add in dark soya sauce.

Good bye little ones

My little nephews and my sister in law are making their way home today. My brother left last week as he needs to be back at work.

I am glad that we could spend as much time together as possible. They had given me so much joy. It really helps to bond these boys with my kids.

In fact, my youngest nephew who doesn't understand Mandarin or Cantonese at all, is able to identify us by ranking. Yes we are very traditional; we won't address each other by names but rather by rank. For me, I am 姑妈. He is able to rattle off 爷爷，奶奶，二姑妈，小姨 ... at ease these days as compared to a month and a half ago.

For my older nephew, he picks up the Singlish and often teases us with it. He thinks it is cute to speak like that.

I really think this trip is good for both my parents who clearly miss this lot of grandkids.

For me, I am definitely going to miss them to bits. Since they are transiting, I thought a batch of cookies might be able to comfort them.

Let’s hope they remember their 姑妈 when we next meet again.

I have chosen Sables with a coat of colourful sprinklers. Hopefully they will enjoy these.

Till then my little nephews, see you again soon.

Have a safe journey home. I am sure daddy is missing you guys.



As much I tried to make these round, it was tough. I read somewhere that using the core of a kitchen towel roll helps but I didn't have any on hand. Nevertheless, these tasted awesome, again use the best quality butter you can get hold.

Okay I am off to the airport now. I guess my engine is starting to warm up. So stay tuned to more goodies.

Verdict: These are absolutely delicious. Do give this a try.

What you need:

226g unsalted butter, pls use the best quality that you can afford
104g sugar
33g icing sugar, sifted
2g salt
2 large egg yolks
284g plain flour
Decorating sugar

Method:

Cream butter till creamy.

Add in sugar and salt and continue to beat till it is smooth and velvety. (1 min)

Beat in the yolks till it is well combined.

Pour in the flour and at low speed, incorporate it into the batter (5 mins).

Scrape the dough out and gather it into a ball. Divide into two.

Shape each peice into a smooth log (9 inches) and chill it for at least 3 hours or overnight.

Preheat oven to 350 degree. Lined baking sheet.

Remove dough. Whisk egg yolk and brush it over the dough. Then sprinkle the entire log with decorating sugar.

Trim ends. Slice the log into 1/3 inch thick but no thicker than 1/2 inch.

Bake for 17 - 20 mins till golden brown.

Cool for a min or two and then transfer gently to cooling rack.

Jam start

My blogging engine seems to have died on me. When I do find the time to turn on the computer, it is usually Facebook that I turned to. Even blog hop and blog reading cannot entice me and to my fellow blogger, I am sorry that I haven’t been dropping by. Is something wrong with me?

Guess it is the unsettling of the school term. I have yet to shake off my holidaying bug and to settle into a routine after a month’s break. Though time tables are already out but the CCA schedules have yet to be determined. For the past one week, with newly added curriculum for my girl, I still need some time to adjust.

My multi tasking mode is still dormant. I can only manage one thing at a time. Geesh... what is happening? I lost focus when I am tasked with too many. Thus, last Sunday, we spent the whole day doing nothing, absolutely nothing. Just lie in front of the TV and watching aimlessly programs after programs. I didn't even have the mood to join hubby in ferrying our kids to their taekwondo lesson.

That is how hopeless I am at this point in time. I just wanted to be a slacker.

After watching my kids struggle with their boring peanut butter sandwiches this morning, I know they are by now sick of having this for breakfast.

Thus I think it is about time I jam start my engine and get moving.

Since I, my good friend rang me yesterday and wanted to learn how to bake a butter cake, I got motivated. A perfect reason for me to hunt for a new reliable recipe isn’t it? I didn’t even go far to get it for I remembered that my good blog buddy, J from Sugar and Everything Nice attempted a Basic Butter Cake baked not too long ago.

Also, I had just reloaded my fridge with some really good butter and so I am, in the late afternoon. After making sure my daughter has completed her homework, I set about to bake. Having good butter is really vital for a good butter cake so go for the best you can afford. The result will definitely not be disappointing.




Once again, my house is perfumed with the goodness of butter and amidst the chilly weather, the warmth of the oven really does wonder to one’s soul.

Verdict: This is really a nice butter cake. It is soft and yet moist. It tasted even better the next day.

Now I am sure I, will like this when we attempt this together next week.

What you need:

Makes one round 20cm cake

250g unsalted butter
100g Sugar
1 tsp vanilla extract
4 eggs (separate the egg yolks and egg whites in 2 clean, dry bowls)
1 1/2 Tbsp milk
1 tsp grated orange zest (I will omit this next round)
200g cake flour, sifted
1 tsp baking powder
1/2 tsp salt
80g sugar (to be added to the egg white)

Method:

Beat the butter and 100g sugar until light and creamy.

Add in the egg yolks one at a time and beat until creamy. Then add in the vanilla extract, orange zest and milk and beat until incorporated.

Fold in seived cake flour, baking powder and salt. Leave aside.

Whisk egg white until foamy. Then add in all the 80g sugar and beat until soft peaks.

Add the egg white in 2 separate additions into the cake batter. Gently fold in the egg whites. Do not overbeat the egg whites as it will result in a dry cake.

Pour into a 20 cm round tin which has been buttered and lined with parchment paper. Bake in pre-heated oven at 175C for about 45 mins or until cake skewer comes out clean. Do not overbake as it will dry out the cake.

Let's welcome 2011

A big hug to you and a Very Happy New Year to all dropping by, I definitely missed all of you while I was gone.

It was a good break and I actually witness the power of Mother Nature - A blizzard. It was so beautiful to me (being a Singaporean, who never witness a snow storm and clueless what it was till then. Didn't even know how disastrous it was till we watched the news and stepped out of the hotel). We were really blessed that our trip was not really affected by it.

2010 just come and go in a flash. Looking back, its sure been a challenging year for me. Nevertheless, I think parenthood will continue to be a challenge till my kids become independent I guess.

I am going to embrace 2011 with more positive outlook. I need to re-examine my life and to set my priority in a very strict regime as my girl will be embarking on her streaming for P3.

After a good break, I am sure I can counter what comes ahead. Of course, there will be moments that I will flinch and break down once a while but hey if life will be smooth sailing with no ups and downs, I guess it will be a hell of a boring one.

So to start this brand new year, and having my nephew still around (yes, blunder from my brother's forgetfulness to get their passports out of the embassy in time), they deferred their travel schedule and I was delighted to see them again when we got home.

Another good news was that just before I left for my break and if you can recall my little project. Well it has finally blossom and put into print. I am definitely elated about it and was glad that I am given this opportunity. Not just through my little blog that I am able to share but to reach out to a bigger audience.



Definitely a good start for a New Year, don't you agree?

With less than a month to Lunar New Year, I am sure many of you will be sourcing for new and exciting recipes to create delectable goodies to share with love ones during the celebration.

I will be no exception. Thus let's keep each other updated with good recipes.

Till then, I wishes you all a very good year ahead, with plenty of joy, laughter and good health.

Have fun and thanks so much for supporting my blog. So do drop a note to say hello as it meant a lot to me.

Cheers