Happy New Year!!!!

HAPPY NEW YEAR
Receive my simple gift of LOVE
Wrapped with SINCERITY
Tied with CARE &
Sealed with BLESSINGS
2 Keep u HAPPY & SAFE all the life long.
HAPPY NEW YEAR….

I hope all of you have a wonderful Christmas! Do yo have any new year resolution? I do Shhhh... I'm going to tell unless I achieve it. Hahaha! I'm celebrating with my pricess n family this year. Cos my the other half is out station.  Wish all of you all the best and a Blessed new year! Will up date you with goody food soon!

Hand bag Cake for J's Birthday

Made this birthday cake for one of  my girl friends yesterday. Did this straight after my last batch of ginger bread cookies. My helper went back for Christmas and I don know where she keep most of my things I look for my coloring until I start to deco my cake at 12am and I finish at 2a.m. Hew! Hooray! At last done for all the orders. I know the cake is abit too plain but my mind can't really works after making all the cookies for few weeks. Its a very good repond praise God for all the blessing that he gave us now and forever! Amen! Next cake is my princess birthday and still have no idea yet as she is turning 4. Any comment?

Tang Yuan for winter solstice

Gula Melaka soup

With santan

It's winter soltice festival yesterday. Thats mean another 1 month to go for Chinese New Year. We normally had the red and white glutinous rice ball for this festival. But I try this new flavour pumpkin, sweet potato and panda glutinous rice balls. My mom never like the white and red rice balls. But this year she really ate this rice ball. I told her that she is 1 year old cos the old generation believe if you having rice ball for this festival means you are getting a year older.

Ingredients:

(A)

200 gm pumpkin

200 gm glutinous rice flour

100 ml water

(B)

200 gm sweet potato

200 gm glutinous rice flour

100 ml water

(c)

200 gm glutinous rice flour

Pandan juice

Another version of Gingerbread! Crispy! Yummy!

      

We are selling this lovely gingerbread men. It's crunchy, yummy and lovely aroma spice. Hmmmm! looking forward for christmas. I praise God for this day even its not Jesus real birthday. I praise God for I can breath with healthy body everyday when I wake up.

Durian Mousse Cake

Gingerbread cookies

Christmas is just around the corner. We are selling this cookies to a friend cafe and restaurant. This is the unpack cookies will post up as soon as I've done the packing.

Gingerbread House

    
  




GoodyFood

From our garden!

This is from my mom garden. I love this flowers Frangipani. I love flowers I love green. Well, i think most of us love flowers especially a a gift from someone. Don you agree with me flowers brighten your day? The last time I received flowers is when I gave birth my daughter. Hahaha! A gift from my girl friend. One of my death wish is to go to Sakura. Hehehe! But Tulip is still my favourite.

Durian Mouse Cake

It's Durian season right now. I made Royal Durian Egg Rolls few weeks back and I try this out cos I'm thinking of giving someone for his Big day next week. He is a very Durian lover person. So I think this is the best cake for him. Its yummy! Hope he likes it.

Yummy Home Cook Food

Petai Sambal Prawn

Tempeh with peanut & anchovy

Oxtail soup! (Lo soon tang)

Carrot Cupcakes

  

This cake is fluffy and it goes so perfectly with the frosting.

What you need for Carrot Cake

250ml vegetable oil
150g brown sugar
3 eggs
3 cups firmly packed, coarsely grated carrot (approx 4 large carrots)
120g coarsely chopped walnuts
375g self raising flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice

Method

Preheat oven to 180 °C. Prepare muffin tray.

Sift the flour, bicarbonate of soda and mixed spice.

Whisk eggs and sugar on MED till thick and creamy. (Use the ribbon test to check the consistency).

Fold in the oil.

Fold in the carrot, walnuts and then the dry ingredients.

Pour mixture into prepared pan and bake for 25 – 30 mins or till cooked. Test using skewer. If the top is browning too fast, cover it loosely with foil.

Stand cake in pan for 5 minutes before turning onto wire rack. Cool on rack.

Cream Cheese Frosting:

 (130 ml) cups heavy whipping cream

1 - 8 ounce (227 grams) cream cheese, room temperature

1/2 teaspoon pure vanilla extract

1 /2cup (60 grams) confectioners' (icing or powdered) sugar, sifted

Method

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.

Princess

   

This is my 2nd Birhtday cake. The mother of the birthday told me she is five this year and she want some girlish things like princess indeed of cartoonese. She brought it to her sis wedding yesterday cos its same date as her daughter birthday. She is sooooo happy and she told me this morning on the phone she hasn't eat it yet cos it is too lovely to cut! I'm so glad to see people happy. It's always on my head "when you make others happy you are happy too!" And so happy to hear  complement too!

     

Someone ordered 100 pcs of meatfloss and cheese sandwiches from me. I woke up at 4am in the morning to prepared it and felt sleepy in the afternoon. Hahaha! 

Our new pets!

This is my darling new pets. She will bring them out for a walk in the basket every morning. I told my friends very busy with her new project. Kakak said she can go up n down with them the hold day. But as for every parents when u see your child happy you are happy too!

Apple Crumble

    

Sponge Cake with custard feeling

Ingredients for sponge cake:
6 eggs
120 gm. castor sugar
140 gm. cake flour
1 tsp. vanilla essence
80 gm. melted butter

Filling:
2 tbsps custard powder
120 ml milk
60g granulated sugar (i reduce to 40g)

Method:
(1) Whisk eggs and sugar till thick and fluffy.
(2) Sieve in cake four and vanilla essence and fold lightly.
(3) Pour in melted butter and fold lightly taking care not to deflate the eggs.
(4) Pour into a square tray 15" x 15" and bake at 175C for about 10 - 12 Mins. or till cooked. Remove from oven and turn onto a wire rack and let it cool.
(5) Cut the sponge cake into 2/3 pieces.
(6) Spread the custard filling. cover with fresh cream if desire.

Fruit Tarts

Sweet pastry Fruit tart. I try this pastry recipes. Cos next week my friend ask me to bake for her wedding. But I'm gonna use freshcream instead of custard. When I make this tarts it reminded me of alot of long lost friend who love fruit tarts. Especially Ling from Sandakan. I miss this girl alot. We have so much fun time when we work at same place  before. She loves fruit tart n can't resist it when we pass by Deli France. I have lost in touch with her. If I found her I'll make her this lovely tarts. Hahaha!

Base - Sweet Shortcrust Pastry
Ingred:-
100g butter
160g plain flour
40g icing sugar
1 egg
a few drops of vanilla essence

Method:
1) Preheat oven to 180C.
2) Beat butter & sugar till well combined. Stir in egg and vanilla essence.
3) Add flour to egg mixture. Mix to a dough. Chill for 1 hour.
4) Roll dough thinly and cut into circles using a fluted round cutter.
5) Press pastry circles into tart tins.
6) Trim off excess pastry. Prick evenly with a fork.
8) Bake empty abt 15mins. Keep aside to cool.

Filling
Ingred:-
2 tbsps custard powder
120 ml milk
60g granulated sugar (i reduce to 40g)

Method:
1) Cook custard powder, milk and sugar over low heat.
2) Stir till boils and thickens. Leave it to cool.
3) Spoon mixture into empty tarts.
4) Decorate with fruits and brush with apricot jam.

Loh Mai Chi(Glutinous Peanut balls)

                  

My daughter love this so much n ask me to buy o the time. But my mom said the lady that we bought with is not hygine. So I made it myself and end up they can't finish it. I gave it to my neighbour and they ask me for the recipe.

Skin

250 gm glutinous rice flour

450 ml water

80 gm Sugar

Filling

250 gm toasted peanuts, removed skin and grouded

100 gm toasted sesame seeds, grounded

150 gm Icing Sugar, Sifted

Flour for coating

300 gm rice flour, fried until cooked, cooled

Method

1. skin: Mix all the ingredient until well combined. pour into a greased steaming tray and steam with medium heat for about 45 mins until cooked. Remove and stir again until smooth. Leave to cool, Pour in rice flour for coating divide into 25 portions.
2. Filling: Mix all the ingredients until well combined.
3. Wrap up filling with skin and form into round ball. Coat generously with rice flour before putting into small paper cup.

Pork Burger

  

We woke up early on last Sunday. Craving for pork burger. My babe and hubby went to market to buy  me fresh pork loin. It is so moist n juicy! Yum! Yum! 

This is what i have been doing last Sunday together with my family. That's why I have to make my baby in that tub cos we can't fine her plastic pool. When ever she sees me bringing flour out she will go for her apron. And she will say " I don want to get my cloth dirty" and she will mess all the flour. That's my babe!

Egg Tart Ingredients:

  Pastry:
  100g butter

  40g icing sugar (sifted)

  180g superfine flour (sifted)

  1/2 beaten egg

  1/4tsp vanilla essence

 
  Filling:
  3 eggs, light beaten

  65g granulated sugar

  240ml water

  40ml evaporated (ideal) milk

  1/4tsp vanilla essence  

 

Method:
To prepare pastry:

Beat butter and sugar until light and fluffy. Add in beaten egg and vanilla essence and beat until the egg is incorporated well into the mixture. 

Add in flour. Mix well until a non-sticky dough is formed.

Chill pastry dough for about 2 hours.

To prepare filling:

Dissolve sugar in boiling water. Set aside to cool.

When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well. 

To prepare egg tarts:

Divide pastry dough into 10 portions. Press each portion evenly into greased tart mould. Trim the edge to remove excessive dough. Prick base of each tart with a fork.

Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC for 25-30 minutes.

Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.

Notes:
Superfine flour has low protein content, most suitable for cookies and shortcrust pastries.
It is advised to first use both upper and lower heat. When surface of tarts turn golden use bottom heat only. 
Note that heating characteristic of every oven varies. Please adjust temperature, heat direction and cooking time of your oven accordingly.