Wednesday, December 30, 2009

Back For Good & Happy New Year

I am back from my long weekend since Christmas Eve. I had 5-1/2 days of rest day in total.

Though this year I did not have any overseas tour, I still enjoyed my holidays. I had some quality time with my loved ones and my mind was totally relaxed.

I also managed to do some baking. I baked 3 chocalate cakes to give away to my good friends and a colleague who is leaving the company.

I also baked a fruitcake for D. It tasted even better than my last attempt, maybe because I soaked the mixed fruits for longer time. D liked it a lot, I was happy about it.

Lastly I baked a batch of butter cookies, my first attempt actually. It was a rather simple yet yummy recipe. I will post the pictures and recipe soon.

Here sharing some photos taken on Christmas day.

Chili Padi


Spring onion

Aloe vera

Dragon fruit tree with flower

Another dragon fruit tree

Passion fruit

Custard apple

Pineapple in a pot

Pineapple plants

Hope you enjoy viewing the photos.

At the end of this post,
I wish all my blog pals and readers have a HaPPy and ProsPrEous 2010!

Thursday, December 24, 2009

Christmas Greetings & My First Christmas Log Cake 圣诞树桐蛋糕

I had never thought of making my own log cake but on Monday afternoon I suddenly had the urge to make one this year. I was still indecisive in the afternoon and only made up my mind after dinner at home. So I asked D to drive me to the nearest bakery supplies shop to buy the ingredients, cake decro and packing box.

I had a hard time finding things I wanted to buy. Almost everything was out of stock. At the end, I only managed to get mini deer and a "not so nice" Santa Claus from the limited leftover.

I started my log cake venture last night after work.

This was also my first time try frosting a cake. Though I preferred fresh cream I opted for buttercream this time because at least butter was not something new to me.

The buttercream was made up of butter, icing sugar, some Nutella, chocolate emulco, 1tbsp of milk and pinch of salt. I just beat them till fluffy. The cake base was a simple chocolate swiss roll.

I didn't have a proper tool for frosting. I used a spreading knife which I used daily to spread kaya, butter or jam on my toast. Then I used a toothpick to draw some lines and arranged the limited cake decro I had on the cake. Lastly I dusted some cocoa powder and icing sugar on top. Done!

I hope I can make a more decent log cake next year.

This is for YOU - all my blog pals and readers.

Wishing everyone Merry Christmas and a Happy New Year!

Wednesday, December 23, 2009

Chocolate Chips Cookies for Christmas

Last Christmas I baked fruitcake for my colleagues, this year I decided to have something difference.

First thing came into my mind was this easy and delicious chocolate chips cookies.

I made some changes this time by adding a pinch of cinnamon powder, some cocoa paste (I didn't have baking chocolate at home so I dissolved cocoa powder in hot water) and reducing the amount of baking soda to ½ tsp.

The cookies turned out to be good. I liked the texture, it was not too dry or flaky. I also liked it with a hint of cinnamon taste.

All packed and ready to be given away on Christmas Eve. Hope my colleagues will like it.

250g cold butter (cut into small cubes)
½ cup brown sugar
2½ cups plain flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt (may omit this if salted butter is used)
¼ tsp cinnamon powder (use slightly more if you like)
1 beaten egg
1 tbsp cocoa powder dissolved in 2 tbsp hot water (set aside to cool)
1 tsp vanilla extract
150g chocolate chips (use more if you like)

1) Use fingertips to rub (A) till lumpy (I did so with a help of a fork).
2) Add (B) to (A) mixture to form a dough (do not knead).
3) Add (C).
4) Drop spoonfuls of the cookie dough onto lined baking tray (use 2 small spoons, one for scooping and another one for 'pushing' the dough onto the baking tray). Leave some space between the cookies to allow for spreading. Flatten cookie dough slightly with the back of a fork.
5) Bake in preheated oven at 150C for about 12 - 15 mins or until cookies turn brown.
6) Transfer to a wire rack to cool completely and keep in airtight container.

1) You may add in any chopped nuts of your choice.
2) This time round I reduced the amount of each drop (each cookie is about 1 tsp of dough) and I managed to make 108 pieces of cookies.

Tuesday, December 22, 2009

BB's Ultrasound Scan on 28 weeks 宝宝28周扫描

4th Dec 2009





Bingo!BB的体重正是1.2公斤,我们的BB从chubby BB变成medium size BB。其实医生观察BB的体重主要是为了避免BB超重,如果超过4公斤的话就不能自然生产了。我的医生鼓励自然生产,虽然心里很害怕,但是我也希望能自然生产,体会一下当妈妈的痛!

BB's weight on 28 weeks: 1.2 kg (medium size)


BB's heartbeat: 164bpm






Monday, December 21, 2009

Matcha Azuki Bean Sponge Cake 日本抹茶红豆蛋糕



4 eggs
60g sugar
80g plain flour (sifted)
2-1/2 tsp matcha powder (sifted)(use more if you prefer a stronger matcha taste)
2 tbsp water
50ml corn oil/canola oil
a few spoonful of cooked azuki bean (I use ready-made canned azuki bean)

1) Whisk (A) at high speed until thick and fluffy (ribbon stage) (takes about 7 mins).
2) Add (B) stir well at low speed.
3)Pour half of cake batter to a greased & lined 8" round pan, add (C) and pour the remaining cake batter over.
4) Bake in preheat oven at 180C for about 25 mins till cooked.
5) Unmould and transfer to wire rack for cooling.

Tuesday, December 15, 2009

Steamed Prawns with Vermicelli 蒸冬粉虾





我把食谱翻译成中文,英文食谱可以看这里。For English recipe, please click here.

大虾 8只
冬粉 40g
蒜头 10瓣(剁碎)
姜 3茶匙(剁碎)
食油 2汤匙
清水 7汤匙
辣椒 1-2条(剁碎)

花雕酒 1汤匙
蚝油 1茶匙
酱油 1茶匙
盐 ¼ 茶匙
麻油 ¼ 茶匙
糖 1茶匙

花雕酒 1茶匙
盐 ¼ 茶匙
蚝油 2 茶匙
胡椒粉和麻油 少许



(Recipe adapted from Quadruple Blessing 食喜临门)

Friday, December 11, 2009

Easy Fruitcake 简易杂果蛋糕


这个蛋糕是我参考了Alex Goh's Fruity Cakes 里Pecan Raisin Cake的做法制作的。材料和份量方面我根据自己和家人朋友的口味做了修改。第一次做是去年的11月,最后一次做应该是去年的圣诞节期间,这么快一年又过去了。




(A) - soak overnight or longer time
120 - 150g mixed fruit
4 - 6 tbsp rum/brandy/orange juice
90g butter
130 - 150g brown sugar
150ml water minus amount of rum/brandy/orange juice used in (A)
2 eggs (lightly beaten)
(D) - mix well
170g plain flour
50g bread flour
½ tsp baking powder
½ tsp baking soda
¼ - ½ tsp ground cinnamon powder
100g chopped walnut (pre-roasted)

1) Cook (B) at low heat till butter and sugar dissolved, set aside to cool down completely.
2) Add (A), mix well.
3) Add (C), mix till well blended.
4) Sieve in (D), mix till just incorporated.
5) Fold in (E), mix well.
6) Pour batter into greased and lined mould. Bake in preheat oven at 180C for about 40-45 mins till cooked (a skewer inserted and comes out clean).
7) Remove from mould and cool on wire rack.

1) I suggest cooking butter and sugar the night before while you soak the mixed fruits, so that you can continue with the next step first thing in the morning.
2) The amount of cakes in the picture (1 big loaf + 2 small loafs + 1 cup) is 1.5 times of the recipe amount.
3) The cake is best served after 2 - 3 days. To store, wrap it with aluminum foil and keep in airtight container.
4) For mixed fruits and sugar I don't usually stick to one amount, it depends on the receiver's preference. I have friend who asked me to omit walnut also. Sometimes, the brand of the mixed fruits used also plays a part. Certain brand is sweeter, so I will reduce the sugar (I tried Silver Bird and Phoon Huat mixed fruits before and found that Phoon Huat one is sweeter).

Wednesday, December 9, 2009

Steamed Chinese Sausage 蒸腊肠







黑酱油 适量
糖 少许
清水 少许


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