Tang Zhong Buns.....

I baked these a long time ago.
Just didn't had enough time to put them up.

Burnt. haha....

I know I'm not professional, but I'm trying my best to take my best shots. ^^

Back with some deliciousness...

.

Nothing special.
Just want to share these pictures to any of you who's reading this.

Molten inside.I just can't resist..

I'm not gonna write a lot of things in the future,
one of the reason is I'm not really good at it.
but I certainly will put up some food photos.

Most of them will be sweet baked goods.
Thanks for reading this.
It means a lot to me.^^

All cleared up. Craving for more... :)

Cantonese Tea-time pleasure...蛋塔

蛋塔egg tart or egg custard tart (commonly romanized as dan ta) is a pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked. (adapted form wikipedia)

蛋塔--我婆婆烘培的秘密武器

我婆婆是世上最可愛的婆婆。
現在的老人家都會說怕甜。
我的婆婆不一樣。我的婆婆是一個愛吃糖的老人家。
她傢的冰廚都會有一大堆糖果。
我們那麽年輕都會覺得吃mentos會粘牙，可是我帶假牙的婆婆卻沒有這個問題。
我婆婆很喜歡吃巧克力，她喜歡的是牛奶巧克力。
上次被我看到冰廚有一包巧克力，我偷偷拿了幾粒，竟然被她看見。我還以爲她會罵我，結果她要我把整包都拿回去。還好我及時拒絕了。其實我很想。hehe.

她不喜歡黑巧克力，她說不甜，不好吃。結果全部塞給我。
我當時興奮死了。

你有看過哪一個老人家特別喜歡吃巧克力冰淇淋的嗎？我婆婆就是。
還記得那次我們在她傢吃飽晚飯了,她很興奮地問我們要不要吃巧克力冰淇淋....

婆婆以前常常都會做蛋塔給我們一家大小。
她做的蛋塔跟外面賣的很不一樣。
不知道爲什麽，婆婆的蛋塔就是有一種說不出的特別。
我有嘗試問過她，可不可以給我她的食譜。 她告訴我，她沒有食譜。我還以爲她要保持神秘。
還記得上次， 婆婆在家要做蛋塔，我們三姐妹都很興奮說要幫忙，我也趁這次的機會記下她的秘訣。
結果，婆婆竟然真的沒有食譜。She eye-balled everything! 我不知道如何記下來。
她真的超傳統的，隨便用一個mug來量一兩，二兩這樣。我根本都不知道什麽是一兩二兩！說真的，這才是師傅的風範。
到現在，大概已經過了三年。我的婆婆身體沒有像當年那麽‘行’了， 能夠進廚房炒菜已經是很大突破了。我有問過她：“阿嫲，你幾時還可以做蛋塔給我們呀？”。她竟然跟我說：“這麽粗重的工作，我做不到了呀，下次你來做我在旁邊講就好了。”
聼了這番話，我真的感覺到歲月被時光奪去是那麽的短暫。
我，
真的要好好珍惜跟婆婆相處的日子了。

附上食譜吧....

Cantonese Egg tart Recipe

(makes 6 tarts)

Filling:
1 whole egg
1 egg white
3 tbsp castor sugar
1/2 cup (125ml) boiling hot water
3 tbsp (45ml) evaporated milk

Dissolve the sugar in the boiling water and cool it until just warm to touch. Add in the remaining ingredients and whisk lightly, thoroughly combined but not foamy. Strain it twice into a spouted jug.

Pastry:
1 cup (110g) plain flour
60g butter, cubed
2 tbsp icing sugar
Small dash of vanilla extract
1 egg yolk

Pulse everything except the egg yolk in a food processor until crumbly and that the largest piece of butter is the size of a green pea. Add in the yolk and pulse a while until crumbly and combined a little. Pour them out into a large bowl and Mix with your finger tip to gather them. Dribble in a little of the filling mixture as you go and stop when everything is combined and you get a soft dough.

You can chill it at this stage but I find it unnecessary. Roll them out on a flour-dusted surface to just 5mm thick. Press the circles into the fluted mould and set aside and repeat. For the last mould, I gather everything together and form a ball, lightly flatten it and press it into the tart mould as even as possible.

Pour the filling over and bake it in a preheated oven of 200°C. When you pop the tart in, turn the heat down to 180°C and bake until it is just slightly wobbling at the centre. Remove it from the oven and it will continue cooking. When you unmould it while it is warm, the filling sets just right.

Serve warm.

Dad,Happy Birthday....

Yay! Happy birthday to Dad!

Ugly on the outside but Gooey...on the inside.
Oh so good........

Look Out! The Lava is OOZING OUT!!

星期二，15thFebuary，也就是火辣辣情人節的第二天。
那天，是我親愛的爸爸55大壽。
該算是大壽吧？都已經是五字頭了。
今年我爸爸的生日過得超“富豪”的。他竟然要到高不可攀的高級牛扒餐廳
---THE SHIP，吃晚餐也！
前幾天晚上問他要怎麽慶祝的時候聽到這個答案，我傢三姐妹都驚訝得目瞪口呆。
但是試想想下又覺得不誇張，爸爸都五十幾嵗人了，去高級餐廳吃東西的次數連五根手指都嫌少。作爲女兒的我們是不是應該敬老，報恩呢？
Seriously say,父母的恩我們是永遠都報不完的。不過我覺得我們該要盡我們的全力去討他們開心.....
雖然有時他們常常get不到我們這一代年輕的笑話，
有時甚至連一句話都要重復三四次，
有時也會覺得他們的動作很摸...很慢，
講話ngam-cham 也要重復講幾次.....

但是回想起來，
當年
我們小的時候，
我們既不是一直問這個問那個，
他們回答了我們，我們還是繼續問。
有時我們的動作太過快，太活躍，蹦蹦跳跳的，
他們也不是要花費體力把我們抓回來...

想著想著，
請他吃一餐，算什麽？
我請過他們多少餐？
我自己又吃了他們多少餐？
我人長這麽大，是誰把我喂來的？

爸爸說，那餐最讓他開心的是
我們一家人在一起的時光。
Not an Ordinary時光,
是和和氣氣的，沒有吵鬧憤怒妒嫉狠毒dan lain lain...
這是很難得的。
對我們來說，真的是很難得的。
說真的，在家裏有哪一天是不會發生爭執的？
應該說，
只要有人在一起一段時間都會有不和現象發生。----------凱羚不合現象定律。

我真得很希望每一天，seriously,每一天，
上帝的同在，合睦，喜樂，是每一天的，大大的，充滿我們。

好，講回來，這粒小蛋糕。
話説，今年是我重要人生考試之期。
本來已經被媽媽限制不能常常進去廚房，再加上今年考試的壓力，
我更加不用想好好的投入學習我的烘培興趣了。
不過這次因爲是我傢老大生日，至少要做一點簡單的糕點以誠敬意一下。
我老豆平時最喜歡我熱熱出爐的產品，還有他最喜歡吃乳烙蛋糕。
熱熱出爐的產品，我第一個就想到這個爆漿巧克力蛋糕。
乳烙蛋糕製作過程比起這個巧克力蛋糕複雜一點 （雖然是很容易），
所以我決定 give this Lava Cake a SHOT!

Recipe adapted from Min's blog.
食谱： (3份） (参考蓝赛珍的‘我会烘焙’)

A:

• 牛油 70g
• 黑巧克力， 切小块 70g

B:

• 细糖 45g
• 香草精 1/2tsp
• 鸡蛋，打散 2个
• 盐 1/8tsp

C:

• 面粉，过筛 28g

1. 材料A隔水加热煮至溶解及滑， 离火， 冷后加入材料B搅拌至光滑。
2. 加入材料C, 搅拌至均匀 （不可搅拌太久）。
3. 准备3个耐热的小玻璃碗， 涂上油， 将巧克力混合料倒入碗至3/4满。
4. 放入预热160'C的烤箱， 烤大概12-15分钟至外层凝固但布丁中心依然滑润而且有点凹陷的形状。
5. 让布丁放5分钟稍冷， 用小刀在边沿环绕一圈， 小心将布丁取出。
6. 趁热享用。

我還特地爲了這個爆漿蛋糕製作了homemade milky Ice cream.
熱熱的爆漿蛋糕配上冷冷creamy的雪糕，
真是人間美味啊！
我知道，這個甜點與配搭本來應該是給將來的阿納塔的，
不過，我爸爸也是我的阿納達啊，家人version的啦！

半夜十一點多從BukitBintang回家拍的照。
大家都很累了，但是臉上的笑容還是燦爛的真實。

Let's have some chocolates...

It's Valentines Day.

For me, it's chocolate-exchanging-day.
Today,some received a lot of chocolates, probably the popular,funny and active one.
But, some with just a few,
some didn't even get a piece of jelly bean.

Tonight you might see a lot of couples walking on the street,
sweet hearts kissing each other,
males making females happy with flowers, or maybe boyfriends cooking for their honeys.

Obviously, I'm not one of them. I'm with the 'Singles' .
Valentine's Day means friendship day for singles.Don't misunderstand me! I'm proud of being single in my age right now.
I love my friends, and I love chocolates.
So in this very Romantic atmosphere...
I decided to make some chocolate truffles for my lovely classmates.

A lot of people spent a lot of money in buying chocolates.
Let me tell you, don't let Forrero Rocher or Cadbury or maybe Lindt earn your money .(I know, they taste wonderfullllllllll....) You can make your own. You can even arrange the portion.

I know , maybe homemade truffles aren't that pretty and professional as the store boughts. I know they cannot compare with forrero rocher... (because Forrero s are really THAT GOOD).
But the meaning of Valentines Day or should I say, Friendship day , isn't how tasty the chocolates are (yea....quite.....), or how fancy looking your gifts are...
It's about your sincere.

Certainly now is too late for making Valentines treat.
You can make them next year, if the world hasn't End. (yea, next year is 2012!! haha)

I made basic truffles. Tutorials from here.

Maybe a Chocolatier will be my valentine in the future.....maybe....?

Mmm...Coated with cocoa powder.....Imagine how chocolaty it is.....

cracked surface.

Obviously I made a mistake on these truffles. Too low temperature of refrigeration.I refrigerate them in the freezer...because at that time I was in a hurry for my favorite drama....hehe.

Maybe my photos aren't professional enough, but....at least... They're Wayyyy better than before which is taken with WebCam....(YaAAOOW !~)

Akhirnya, lagipun......selamat hari valentine.

Unusual ingredient in my Dessert cup

It has been some time in my to-make-list.

Does it look anything different from a normal chocolate pudding?
Does it look appetizing if I shaved some garnishes?
What do you think about Vegan food?


I first thought that Vegans are eating weird tasting food. I'm a vegetarian but I never leave my milk and my ice cream away from me.( oh ya, and chocolates too)

Last week I went to Supermarket with my mum to stock up some New Year gifts. Then I walked by a section that sells veges and beans product.
I saw ''SILKEN TOFU'' was on sell for 0.98 sens per!!

I know you probably think that Tofu is disgusting. Me myself is an Asian but I hate tofu so much....But I love Soya milk so much ....it's weird right? Probably because it's sweet...hmmm...
Anyway, back to the topic.
I remembered a recipe making Chocolate pudding with Tofu. Since It was so cheap for sell I bought a piece back home.
I started my experiment on the next day. I was worried about the taste..as I said, I actually thought that Vegan foods are weird tasting.

But I was wrong.
They were good.......
They kept me eating from one scoop to another....
They taste like chocolate soya milk...Which is gooood....
Not just great tasting, they're GOOD FOR YOU too!!

If you've never tried this Chocolate pudding, give it a try! Don't be afraid, It's good!


I've made this chocolate pudding without chocolates, instead I used cocoa powder and Raw honey.

Chocolate ''ToFudding''
1 packet of silken tofu
3 tablespoons of cocoa powder (feel free to add more)
3 tablespoons of raw honey (again, feel free to add more)

-Drain the tofu.
-Blend the tofu in a processor until smooth pudding pudding like texture.
-Sift in cocoa powder and add in the honey.
-Blend until they're well mixed. They should be smooth and silky.
-Refrigerate them until they're cold enough to serve.
-before serving, remember to garnish them so that they look more appetizing. Don't be like me....haha.

CNY=CookiesNewYear!

It's Chinese New Year.And what does that mean? There's tons of cookies to bake.

And also , time to get fat.
There are boxes and boxes of cookies serving in every household.
You can't resist the smell, the taste of those cookies.
There are many kinds of them, chocolate, butter, peanut, cashew, chicken floss rolls,pineapple tarts,........(to infinity)
My favorite is Chocolate Meringue cookies.Which is not that fattening but taste so good.
Anyhoo, this year, I baked a batch of cookies...just a batch..And it disappeared within 2 days. Good Lord I took this pictures earlier, or else I couldn't share it with you guys.

It's everyone's favorite German Butter Cookies.
Last post I said It wasn't that good because I replaced the potato starch with rice flour...I thought it will be okay but I was wrong.
This time with potato starch makes a big difference.
When the cookie goes into your mouth, it melts and it won't stick under your teeth.
This is why we will gain a few pounds...Eating it is un-stoppable.

It's incredibly easy to make and taste incredibly good. If you never make these before, you must. I say, you MUST.

Obviously, this is a chocolate chip cookie. I used Alton Brown's recipe. It turned out quite good, but for me and my family, it's a little too sweet. Feel free to cut down the sugar if you're making them.
Actually I baked these with my friend Sook Ting. We're shooting a video to promote our new club, Sweet dessert club.
Probably this blog will soon be posting a lot of product made in our class.

Actually I don't really have faith in myself...because I'm not professional and I'm not a teacher...How can I teach?
The fact I'm still doing this is because there's a quite professional partner teaching together with me...Sook ting, you made my day!

Okay, another cookie I'm sharing is my Mum's Chinese Peanut Cookies.
Ye, the ultimate MELT-IN-YOUR-MOUTH cookie...You don't really need your teeth to eat these cookies.
My mum baked these cookies last year and still baking them this year...Because it's too good! (and easy too!)
She cut down the sugar and oil in the recipe, taste great...no, better!!

Ya ,share with me your links about your cookies in this Chinese new year...or should I say, Cookies new year....


Excuse me I need to fix my cookie cravings right now. hehe.
Happy Chinese New Year to everyone .