Monday, November 24, 2008

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)

Tuesday, November 18, 2008

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


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


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.

Wednesday, November 12, 2008



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! 

Thursday, November 6, 2008

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!

Monday, November 3, 2008

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

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

(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.