Spring Roll

Initially I wanted to make the traditional Spring Roll, that is using popiah skin. Unfortunately, after preparing the fillings, I realised that I had forgotten to buy it. So to substitute, I had to used rice paper from Vietnam.

 

Something soupy

My hubby is so used to eating noodle in dried version, that is, without soup but lots of high calories sauces. Since it is Friday too, I decided to have a simple Yong Tau Foo in soup. My broth is from ikan bilis with soya beans and garlic.

Post Mortem

Finally the post mortem result is out. My trusted old PC died of heart failure. Thank god, all my data which is my life story is still intact. From now on, I will have to be a better girl to make it a point to download them diligently. Now eagerly looking forward to see my replacement. Hopefully by next week as I have so many accomplishments that I have achieved over this period to share with you all.

Encore

After my successful attempt on the Orange Chiffon Cake, my confidence level has increased. Today, I try another of Florence's Chocolate Chiffon Cake. According to her, she uses this as the base cake for her Black Forest Cake. For me, I have yet to promote to that level. So I am pretty contended with just a plain old basic cake. Another bravo. What you need: 4 egg yolks 1/4 tsp salt 2 tsp rum or kirsch 40g castor sugar 25g cocoa powder 85ml warm corn oil 135ml warm water 125g cake flour 1/2 baking soda 1/2 baking powder 4 egg whites 1/2 tsp cream of tartar 50g castor sugar Method Mix ingredients (A) well with a hand whisk. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture. Stir (C) into yolk mixture. Sieve ingredient (D) and stir it into yolk mixture. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in sugar over 3 times and whip until egg whites is stiff. 6. Pour 1/2 white into yolk mixture and blend well. Pour yolk mixture into the remaining egg white mixture and blend well. Pour batter into clean baking pan and bake at 175C for 45 minutes or until cooked. Invert cake and leave to cool.