Crinkled and Ugly

Today, I baked a batch of pineapple tart for my classmate who is currently staying in Dubai. She told me how she missed these after seeing my Lunar New Year bake. Since she has a friend who will be visiting her on Monday, I fulfilled my promise and baked her some.

As my daughter is not allowed to eat chilled fruits, an advice by the chinese physican. My hubby bought a huge bunch of banana for her, without realising the banana get ripe very quickly.

As I am into my baking mood and to finish the whole lot of bananas quickly, I churned out banana milkshake which all enjoyed. Thinking about how much I love chiffon, and with a newly acquired book that a friend helped me to buy during her trip in Taiwan. I experiment one of the recipe and that is Banana Chiffon.

My effort was nearly wasted when I found out that I had forgotten to separate the sugar amount for the egg whites and egg yolks. Then again, I had once again forgotten the golden rule of reading the recipe three times!

Since the banana wasn’t ripe to the stage of brown spots on the skin, I took that chance that it might not be as sweet, thus I added in another one and half tablespoon sugar to the egg whites so that at least I am able to stabilise it.

The final batter looks fine and I was hoping that the cake will be a success like my passion fruit chiffon.

Unfortunately….. see how crinkled and ugly it looks…





I would prefer this chiffon to have a stronger banana taste as it it is a banana chiffon after all but was a little disappointing. I suspect it could be the my bananas are not ripen enough for bakes.

Nevertheless, all is not lost, it is still soft and edible.

I guess I just need to keep on trying till I am good at it.

Noted: As I am not good with Chinese recipe, here is my interpretation. If you spot any mistake, please do help me out. Thanks.

Source: 好吃威戚风蛋糕 轻松上手 by Junko Fukuda


What you need:

130g banana, mashed
1.5 tbsp milk
5 egg yolks
31g castor sugar
80ml salad oil
130g plain flour
7 egg whites
64g castor sugar

Method:

Preheat oven to 180 degree.

Mixed mashed banana with milk. Set aside.

Beat egg yolks with castor sugar. Add corn oil. Then add in mashed banana mixture. Beat till incorporated.

Add in flour and mixed till you get a smooth batter.

Whisk egg white till foamy and slowly add in second part of the castor sugar. Beat till stiff perk.

Remove 1/3 of the egg white and mixed into the egg yolk batter.

Fold in the remaining egg whites.

Pour batter into a 20cm or 8" chiffon tin.

Baked for 40 min or till cook.

Over turn cake tin while cooling.

Giving me migraine

After a period of being a good boy, my son once again got into trouble in school, this time round for laughing during examination. Seriously I can't buy his story.

Then I found out that my daughter lost her school badge again. You won't believe that this could possible be the 11th badge she lost in 2.5 years.

I am so deflated now and it is giving me a migraine. I wonder which teaching style then they can understand what is call responsibility and discipline? For it seems that nothing got into their brains.

Whatever it is, I must be patient. arrgghhhh.... easy said than done right?

After a night rest and still nursing the headache, I popped a painkiller and went on to fulfil my duty as Parent Volunteer for son's school cross country event.

Unlike the sport day, this event is really easy. Basically we just sat there and wait for the boys to complete the race and then record their standing. The first 20 will get a medal.

I was very proud that my son was within the top 20. In fact, he improved on his timing from last year's and came in 6th!



Good job boy!

This week had been busy as I also volunteered to be the photographer for my daughter's school event. An Easter Play that was put up by my classmate. F is just so marvellous in organising such event.

A pity that my girl was seated too far to really enjoyed the show. Hopefully next year, she will get a chance to be seated closer.



Next on my list will be Life Skill for the primary 3s. I am sure the girls will enjoy baking muffins! After the Sport Day for the Sec 2, I will be able to spend more time on other areas.

Can’t wait for the June holiday, but first let’s tackle SA1. So mommies out there, have you started “studying”?

Can't get enough?

Though my finger is still sore from the cut but with some passion fruit juice left after the jam making session. I decided to incorporate them into my bakes to finish it all up. Seriously I know that if I left it sitting in the fridge, I will most likely end up throwing it away eventually. Thus better hit while iron is hot.

I took the recipe from my trusted blog, Do What I Like. It was supposedly to be an orange chiffon which I had success many years ago. This time round, I tweaked it into a Passion Fruit Chiffon. It turned out really good. The tang and the sweetness are just right for us. Unfortunately, I didn't use the correct pan size and ended up with a "short" cake. I love the colour that the passion fruit brings to this chiffon. Too bad I can reflect them in my picture.

Anyway, if you are game, go for this one.



With just a little bit juice left and not happy with the “height” of my chiffon, I went on to produce another cake.

Crazy to feed my family with so many cakes? Well not really because I intend to give a portion to my good friend JY who is such a sweet angel to help me to ferry my daughter to school daily.

I married Honey Sweet Bee's recipe with idea from the Passion Fruit Banana Jam. Tweaked it a little and voila, this Passion fruit and Banana Sour Cream Cake is born. It is really moist and yummy.

PN whom I met up for breakfast gave a thumb up for it. She even kept a slice for her son.

The only setback I felt was that I could have increased the passion fruit juice, Then again, I didn’t have that much left. Whatever it is, I will definitely keep this recipe.



Passion Fruit Chiffon Cake

What you need:

115g cake flour
3/4 tsp baking powd4er

85ml warm passionfruit juice

5 egg yolks
30g castor sugar
1/4 tsp salt

5 egg whites
50g castor sugar
1/2 tsp cream of tartar

60ml corn oil (warm)
1/2 tsp vanilla

Method

Sieve flour and baking powder. Set aside.

Whisk egg yolks with castor sugar until creamy and light. Add in warm corn oil and passionfruit juice.

Add in flour mixture into yolk mixture and beat till incorporated.

Beat egg white and cream of tartar till foamy. Add in sugar slowly. Beat till stiff perks.

Pour 1/2 of egg white into flour mixture and fold in well.

Fold in the remaining egg white.

Pour batter into a 8" square pan and bake at 175 degree for 45 mins.

Invert cake during cooling.

***********

Passion Fruit and Banana Sour Cream Cake

300g cake flour
225g castor sugar
2 tsp baking powder
1/2 tsp baking soda
220g butter
4 eggs
100g sour cream
20g milk
2 med bananas, mashed
40g passionfruit juice

Method:

Preheat oven to 180 degree. Greased and line a loaf tin.

Mixed sour cream with mashed bananas.

Beat butter and sugar till light and fluffy.

Add in eggs (one at a time).

Add in sour cream, banana, milk and passionfruit juice. Stir till incorporated.

Add in flour and baking powder and blend in well.

Pour batter into tin and bake for 45 mins or till cooked.

Smell so good

My first encounter with passion fruit was on my honeymoon at Club Med 19 years ago. Though this fruit is so fragrant but I didn't really know how to enjoy it as it has so many seeds to it. Just like pomegranates.

Thus I never really explore passion fruit till I saw so many bloggers using it on their bakes. Thus curiosity once again aroused especially when I saw W using it to make jam.

I got a kilo at S$5.00 for approx 14 fruits. What I understand is that it is better to get the fruit crinkle up as it will show that it is ripe. For me, ripe equate to sweet.

My passion fruit indeed crinkled up but I didn't have the time to make the jam as I was just too busy with Cupcake Fantasies. Dumped the whole batch into the fridge for a week past and finally now I had the time to do it.

I was busy chatting with my son and helper and wasn't really focusing on the cutting. When I missed the cutting, I knew it was too late, for I already feel the knife slashing down onto my finger.

I knew this time was bad; it is not the usual small slice effect. It went down hard. It took me a long time to stop the blood from flowing. One of my weakness is seeing blood, my feet tends to go soft. So can you guess how I manage that right?

I was holding down hard on my wound at least for a good 20 mins before the blood clot up.

My helper finished up my work and with one hand, I went about to complete the jam.

I made two varieties. Passion fruit Jam was from Scrumpticious Flavours. I halved the portion as a precaution as I didn’t know whether we will like it. After testing, I find it too sour for my kids to enjoy it.



This one is really needs some acquired taste. I like it because it is not sweet, now I wonder how to reduce the sourness.

I quickly went on to check Happy Home Baker's as I remembered she mentioned that her kids love her Banana Passionfruit Jam.

So here is mine, with blood and sweat. hahaha...a



For this one, it is yummy but I wish I can reduce the sugar more. Other than that, I think it will be a hot favourite.

Passionfruit Jam

What you need:

600g Passion Fruit Puree
150g Maltose
150g Sugar
Juice from 1/2 Lemon

Method:

Boil the Puree and lemon juice at medium fire.

Once boil turn to low fire and add in the maltose, stir till the maltose dissolve.

Then add in the sugar stir constantly all the time. When it start to boil and bubble form, scoop away the bubbles.

Keep boiling at low fire till the mixture become thickens.

The mixture will be a little runny when hot but will set after it cool off.

Pour the hot jam into sterilised jars. Secure tight leave cool then keep in the fridge.

Notes: need to use a wooden spoon to stir.

*********

Passionfruit Banana Jam

What you need:
yields about 300ml of jam

250g riped bananas (without skin), finely mashed
50g passion fruit pulp (pulps from about 2 fruits)
230g granulated sugar*

Method:

Place finely mashed bananas, passion fruit pulp and sugar in a pot or a large saucepan. Mix well.

On medium heat, stirring constantly with a heat-proof spatula or a wooden spoon, bring the mixture to a full rolling boil (where the bubbles do not stop or lessen when you stir it). Once the mixture starts to boil, skim away any excessive foams or bubbles, stirring constantly all the time.

Keep at a rolling boil for another 2 ~ 3 mins, stirring constantly till the mixture thickens, becomes clearer and transparent (no more foams).

Remove from heat. The jam will be a little runny when hot but the consistency will be just right after it has cool off.

Ladle hot jam into hot sterilised jars leaving a gap of about 1~2cm from the top. (Since I do not have an appropriate ladle or funnel, I poured the jam into my measuring cup before filling the jars. The sprout on the cup helps easy and clean filling.) Secure lids. Let cool. Unopened jam will keep up to 3 months if stored in fridge or in a cool, dark cupboard. Once opened, store in fridge and best consumed within a week**.

source: adapted from HHB (who adapted it from 鲜美果酱轻松做! by Romi Igarashi

Note:

*Do not reduce the sugar, as the amount is required to preserve the jam.

**According to the original recipe book, once opened, store the jam in fridge and best consumed withint 1 week. I didn't have any problem with my homemade jam after 3~4 weeks. However, for safe eating practices, do examine the jam frequently for signs of spoilage.

Easter Party

haha... not a real life one as I was just too swamped with work.

AwayofMind actually invited me to a virtual Easter Party and I just couldn't say no to her, can I? Afterall, who will refused being invited to a Easter Party.

So here is my contribution to the table.

Rich Scones



Assorted Nut Bread



Honeydew sago



Charcoal Pineapple tarts



Thai Basil Ice Cream



I am not sure whether there is a deadline for this party but nevertheless, just join in the fun.

Happy Easter!

1. Cathy's Joy
2. Happy Home Baking
3. Noms I Must
4. Baking on Cloud 9
5. Wen's Delight
6. Passionate about Baking
7. Honey Bee Sweets
8. Batter Baker
9. The Sweetylicious
10. Almost Bourdain

Let's try

I have never been to Macau but I do hear that besides the Almond Cookies and Portuguese Egg Tart. Another special dessert was this pudding.



It had been in my KIV for a longest time but I couldn't find it in my folder as you can imagine after all these days of collecting recipes, this pile of KIVs had grown seriously out of control.

In 2009 Dec, I saw it at Corner's Cafe, I know that I will still have a chance to test it out as it is much easier to find his blog than my pile of KIVs.

So here I am, with a little time to play in my kitchen, I churned these out to welcome my hubby back. Poor man had been working like a slave these past two weeks.



My experiment didn't go too smoothly for my cream didn't perk. Not too sure it is due to me, using whipping cream rather than thickened cream as indicated in the recipe. I supposed I should have whipped the cream to soft perk before adding in the milk.

Luckily after chilling, the cream thickened. I also used chocolate marie biscuit instead of the normal ones and it turned out so pretty in the cup.

Overall, my family said it is good.

For next round, I will have to do one tablespoon of "sawdust" to 2 tablespoon of cream.

Makes 4 cups

What you need:

125g (about 15 pieces) Marie biscuits
300ml thickened (whipping) cream
90g (3 oz) sweetened condensed milk

Method:

With a blender, blend biscuits into fine crumbs and set aside.

Beat the cream and sweetened condensed milk together until firm. (note: I will whipped the cream to soft perk and then incorporate condensed milk)

Spoon one tbsp of biscuit crumbs into the bottom of the glass.

Next scoop two – three tablespoon of the sweetened cream.

Repeat to form alternate layers ending with biscuit crumbs.

Chill in the refrigerator until ready to serve.

Memory Recall

The very first time I heard about Hakka Abacus was from my mother. We were dinning out and she stumbled onto this stall in Macpherson. She told me that this dish is not easily available.

Many years later, my dear friend, LL brought home a box of her mom's Hakka Abacus. Her version is different. I can't really recall what was inside but all I can vaguely remember is that it is delicious!

Period like All Saints Day and Ching Ming (for the Chinese to remember the dead), my heart will ache when I think about L. I doubt she ever understand the pain that she left behind. Whatever it is, I really hope she is happy where she is now.

Now, back to my kitchen experiments with Hakka Abacus. I had very often wanted to make this dish on my own but I heard the process was tedious and thus shelved the plan until I got a really beautiful yam from the wet market.

Coincidentally, a mother from my parenting course also mentioned that she had success making this. I waited for her to forward the recipe but I guess she was just too tied up with work. As it is urging me on, I found a recipe in the library. So here I am, working my dough and getting my little girl to leave behind her thumbprint.

I modified it as my friend told me that more yam yield a better texture. We had great fun making this and nothing beats homemade as it is loaded with enough fillings.

I am going to save a portion for hubby to try it out tomorrow. Let’s hope he likes it as well and also passing a portion to V for assessment as she love this dish.

Verdict: V said I passed with flying colours!

Shiok!



What you need:

490g steamed yam, mashed
150g tapioca flour
1 tsp salt
1 cup of hot water
2 tbsp oil

Method:

Mix all ingredients together and knead till the dough is smooth. Make sure the flour is well incorporated.

Divide into 5g each and roll into a ball. Press your thumprint for the imprint. I got my daughter to do it as her thumb is just nice for this size.

Boil a pot of water, add a dash of oil.

Add the abacus piece by piece to prevent it from sticking together.

Once it float, it is cook. Drain and put into a bowl and add 1 tbsp of oil to prevent it from sticking.

What you need:

3 clove garlic, minced
3 shallot, sliced
4 tbsp dried shrimp, soaked
250g minced meat
3 mushroom, soaked and sliced thinnly
6 black fungus, soaked and sliced thinnly

Seasoning:

1 tbsp fish sauce
1 tsp dark soya sauce
1/2 tsp pepper
1 tsp sesame oil
salt to taste
1 cup water

Method:

Heat some oil and saute shallot and then garlic till fragrant.

Add in dried shrimps and continue to fry till fragrant.

Add in minced pork, mushroom, black fungus and fry till everything is thoroughly mixed.

Pour in the seasoning and bring to boil.

Add in the abacus and stir fry till the liquid dried up.

Season to taste with salt.

Garnish and serve hot.

Garnishing
spring onion, red chillies and fried shallot

Thank you

First of all, I would like to thank all who either shared your health experience or remedy with me. I am seriously touched by concern, comments and emails.

Hubby is coming home today and I decided to bake a Lychee cake for him. I had been soaking my lychee with vodka for more than two weeks and had been lying idle in my fridge.

I also wanted to experience making a Genoise cake. Heard so much about it but never really tried it as I always read that it is a dry cake and it is best soaked with flavoured syrup.

Went to get a new cake ring to do this cake as I heard it is much easier with cake ring for such cakes.

Anyway, here is my Lychee cake. I am pleased to find a tinge of alcohol to it. Not over powering that my kids will shunned.

As for the Genoise, I should have laded it with syrup but I thought the cream will be able to give it some moisture and I was wrong. I didn’t like the texture as I find it too “rough”. I love soft moist sponge.

I incorporated two types of cream to find out which one taste better and I am glad that both are good.

Next time, I will try a different sponge and make this into Lychee Martini Cake!

Verdict: Family has no complain about this cake but I am sure this is far from what I am looking for.

Itch Itch Itch.... arrgh!

For the last four years, I had this itch that simply just won't go away. Despite numerous medical consultations including both Western, Chinese and even homeopathy, none can actually cure me.

Western doctor's prescription is only with antihistamine. For Chinese, I had gone through so many prescriptions that I can literally boil the herbs with my eyes closed.

I seriously don't know what is wrong. I know it is not allergy to anything for I had already observed and even for dust allergy, the form of itch is totally different. As I used to have hives since I was a child, I was so “expert” that I know how to differentiate it. Strangely my hive problem went away when I stopped work. So thus I know it is very much related to stress.

This problem of mine thus has nothing to do with allergy. When it goes away, there is no trace on the skin at all. The itch somehow travels. It can hit me in my limbs, itch for a good 20 mins and then it will stop and after sometime, another patch will appear in other parts of my body.

Sometime I just learnt to ignore it but there are days it simply won't go away. Especially when it attacks me on my back, gosh ….. I can moan in agony. Only then where my self control lost the battle, antihistamines is the only remedy to relieve it and that will curb it for 2 - 3 days.

I hate to take this for it will make me drowsy for two days.

I have an aunt, who also experience this health issue and she too lives on antihistamine. Another aunt of mine, who has friend, she too has this and also on this tiny pill.

To be honest, do I really have to live on this for the rest of my life?

Does anyone know of a remedy to this? Or know of someone who is cured? Buzz me if you do, for I am game to try anything!

To distract myself, I baked an interesting cheese cake. The method is totally different from the usual cakes that I baked. It was so simple and easy that I actually had to read it several time so that I won't fail.



Not only it is easy but it also yields an awesome cake! I just love it as the texture is soft, moist and has this lovely crunch. Shiok.



Simply lovely to have a piece of Crunchy Cheese Cake for my tea. Join me.

Am submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011).

Source: Baking Made Easy (Agnes Chang)

What you need:

250g butter
100g icing sugar
5 egg whites
135g castor sugar
5 egg yolks
200g self raising flour
35g corn flour
100g grated cheddar cheese

Topping:
60g grated cheddar cheese

Method

Cream butter and icing sugar till light.

Whisk egg white and castor till stiff peak. Add in egg yolks and beat well.

Mix in butter mixture and fold in flour and cheese.

Pour into a 8" round pan (greased and lined) and bake for 30 mins at 180 degrees.

Have you eaten this?

I have never heard about buckwheat till years ago, an ex colleague of mine developed an illness. She has very swollen feet and needed buckwheat flour to form a paste and placed it on her feet. This apparently helps to draw out the water retention.

Thus when Tina's Kitchen mentioned in FB that she is making pancake out of it, I was really curious.

Buckwheat flour is not commonly available in our supermarket. You either have to go to a specialty store or an organic shop. I was lucky enough to find it in one of our leading supermarket. Though I am not into organic and wanted to find a cheaper alternative, I guess I have no choice.

Now I needed to find bananas for it. During my grocery hubby with hubby, we found a different variety of banana that we usually buy. This one looks similar from those that we ate in Chiang Mai.

If you had eaten banana in Chiang Mai, you will be blown away by the sweet, the chewiness of the banana in a good manner I have to say. We just loved it and had since been searching for this variety in Singapore.

Thus, we were delighted that when we saw something that looks like. Brought a bunch home and after trying it, we realised it is not the same. Waited for it to ripe further but still it didn't have that sweetness and chew to it.

My search will continue till I find THE banana that we loved so much and my pancake for breakfast goes on.

The texture of this pancake is a little different. I can’t pinpoint whether I love it or not but I am sure this is definitely a healthy choice. I have modified the recipe as I wanted the banana to be more intense and hubby wanted it to be a little salty.

Nevertheless, I am sure this is definitely a healthy choice of breakfast.

Thanks Tina for sharing. For the original recipe, head over to her blog.



My son who is a huge fan of cheeses, had been reminding me that there is a tray of portobello mushroom in the fridge. So to encourage him to be more hands on in the kitchen, I got him to cook this instead. Slowly I hope to influence him to be more pro active and not be hand waited by the helper to feed his tummy.



I really enjoyed seeing my kids getting so focus in the kitchen. See how neat those mushrooms look! and it is tasty as well. I wished I had gotten more trays instead.

Buckwheat Banana Pancake

What you need:

200g buckwheat flour
50g sugar
300mls milk
1 egg
3 banana mashed
1/4 tsp salt

Method:

Mash the banana in a bowl.

Add the buckwheat flour, milk and egg and sugar. Stir until well mixed and mixture is soft like cake batter.

Heat a little oil in a fry pan and when hot, drop big spoonfuls of the batter into the pan.

When bubbles appear on the surface, turn over and cook for about a minute, then dish out.

A craving

I spent a good part of this week, working on my little weekend project. Guess, these days, my speed is not as great as before. Or perhaps it is because I am always out of the house and thus time management is crucial.

With it out of the way, I finally found time to make my Cheesecake Brownies. A bake that I had not done for a long time. Actually I was weighing whether to do a sponge cake which I had failed in my last attempt or to do a brownie.

My hubby being a chocolate lover (so am I), I decided that the sponge can wait for another day. Come to think about it, only my little princess is not crazy over chocolate. Not counting my prince as he is such a sugar holic, anything sweet is a welcome for him. LOLz.

This is relatively an easy recipe. In fact, I was so lazy that I just used a spoon, a whisk and two bowls to prepare this.

In the meantime, say cheez! Another weekend and I hope the weather will hold as such. Breezy.



What you need:

170g unsalted butter
230g bittersweet chocolate
230g sugar
4 large eggs
160g plain flour
18g cocoa powder
1/2 tsp salt
160g chocolate chips

Cheesecake

225g cream cheese
1 large egg yolk
80g sugar
1/2 tsp vanilla

Method:

Preheat oven to 175 degree. Lined a 9" cake pan with greased foil.

Using microwave and at 1/2 min, melt the chocolate and butter. Stir. Repeat till chocolate melted.

Stir in sugar and beat till it dissolved.

Add in egg and beat till eggs are incorporated.

Stir in the flour and cocoa powder and salt.

Add in the chocolate chips and pour into the prepared pan. Spread evenly.

In another bowl, beat cream cheese, egg yolk, sugar and vanilla till smooth and creamy.

Distribute the cream cheese into equal portion. (around 6 portion or 8). Using a spatula, cut into the batter and swirl round. Don't over mixed.

Bake the brownie for 35 mins or till just set.

Cool in the pan before removing.

Day's off

After arriving home late last night. Hubby surprised me by declaring that he is not going to work today. This is the first time in 24 years that I had known him that he is doing this.

He is such a committed man to his job that even when I was ill or hospitalised, he had never take a day's off from work. So this gesture truly meant alot to me.

We started the day with sending our kids to school. Followed by a morning walk along the beach. With company, I am able to walk a much further distance.



Since we had trashed out the differences, it is once again back to the awesomely nice feeling. Doing things as a couple, having breakfast and lunch, going for dessert and grocery shopping together is really such sweet fun. I love every single minute of it.



It is so good to feel the pampering and love again.

Thanks so much for such a wonderful day dear. I truly enjoyed myself.

A trying week

My dad was hospitalised again when he suddenly started to swell, over the weekend. This time not only his body was affected, his face and neck were affected as well. As you know swelling cannot be taken likely as it can block the airway and caused death. Immediately we sent him to the A&E and got him checked into the hospital. After the injection from the A&E room, the swelling at least went down and lowered the scares we had.

Today, he insisted to get discharged as he felt that the doctor is not doing anything new. The medication and the tests are all the same from the last. Since he is better now, I sent him home.

This week is really trying as hubby is also away. School project is like one after another for my girl. Funny thing is that parental guidance is needed for them to carry out the project effectively. Thus last Sat, I actually load up on poster paints, vanguard sheets, markers etc so that in the near future, everything is there when needed.

I also wanted to thank my friends (you know who you are), sending me happy notes when I am down. I really appreciated it. I am feeling much better now after last night phone call.

As you know, these days, I spent a considerably huge amount of time out of the house and thus, time management is vital for me to operate effectively.

So with Wednesday, Thursday and Friday spare time all reserved for this weekend's project. I took the opportunity this morning to prepare Belgium Waffles so that my kids can have them tomorrow as breakfast.



Waffles are best eaten fresh but the short lead time we have in the morning, a reheat is the only way.

I took the liberty testing one that is fresh out of the waffles maker. It was cripsy and yet fluffy. I really like it. Let's hope my kids do too.

Source: Emeril Lagasse

What you need:

280g cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
57g tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray

Method

Sift together flour, baking powder, and salt. Set aside.

In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.

Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.

Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.

In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix!

Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.

Close and cook until golden brown, about 2 to 3 minutes. Serve immediately.

Silver lining

Despite me feeling low since Thursday, my boy broke the spell. He came home tonight with a medal!

The boys had been practising hard since the beginning of the year. In fact, they started the training since Dec! So now if you see my kid, he is absolutely tanned to the bone. People had already mistaken him as a Malay boy. hahaha..

It is a pity that my hubby is out of town and I can't go and support him as I need to bring my girl for her tuition. As his competition ground is far from the tuition place, it makes no sense for me to go at all. By the time my girl is done with her tuition, we would probably missed the game.

Thus I can only wait for his call. It didn't come till it was late into the evening.

He sounded disappointed that they didn't get first but I am already pleased that he got into the second. At least, they tried their best and that matters most. The score was 1:0. It is definitely a hard fight game.

A great achievement for the school as this is the first time for C division boys to get this far.



The first thing he came home, he shown me the medal and told me that Mr Teo Ser Luck presented him with the medal! I can feel he was proud of that moment.


He is really proud of himself as being the only player who doesn't do soccer in primary school level and had no exposure to soccer besides having it in PE time.

He definitely comes a long way and I am proud of him. Carry on this spirit to whatever you do.

Good job done son!