Thursday, December 15, 2011

4th Christmas Baking



This is my last post for the year 2011,
I am home for Christmas.Yeah!
Wishing each of everyone a Blessed Christmas 
and Happy Holiday!


Specially wishes goes to My KitchenPlaying In KitchenHearty Bakes- , Nasi Lemak Lover,温馨小屋,小紅紅與大藍藍的小天地,温馨小厨~,Anncoo Journal,Jane's Corner.  and many many more.




4th Christmas Baking.
and I done this with my pretty helper -Samantha.
She was so happy and proud with the decoration. 







Monday, December 05, 2011

3rd Christmas Baking - Christmas Log Cake



I know it is only 5th December, friends were laughing at me when I kept posting my Christmas baking. 
I told them it would be a "completely no kitchen" once I touch Malaysia.  I don't want to spend my time in the kitchen but will definitely cook or bake some for my parents.   My dad and mum used to cook me every meals, even now too, when mum was not around dad will volunteer to do the cooking. I felt shameful seeing parents  prepare meals for me whilst I cook for others. 

Okie, back to my 3rd Christmas baking... Christmas Log Cake.
I always thought it is impossible for me to bake a Christmas Log cake until I saw this recipe.
Oh, it is actually pretty simple, if you know how to bake a swiss roll, then you are almost there. 
Decoration for the tree bark ! Haha  easy, you wouldn't have to be a very creative person, but a fork do the rest for you.  You serious ? YES! 

Ingredient :

1 chiffon swiss roll 

Frosting
A)  Whipping Cream 150cc
B )  Dark Chocolate Block 75g  Whipping  Cream 20cc Instant coffee powder 1/2T

 Mushroom  :  Egg white 1 nos  lemon juice  1tsp  castor sugar  35g


Method
 Prepare the frosting :
1Whipped (A) till soft peak. Keep in the fridge
2. Melt dark chocolate block and add in 20cc whipping cream and instant coffee powder, mix well.
3. Add the no 1 to no 2, mix well.

Prepare the mushroom : 
1。  Beat egg white, sugar and lemon juice till fluffy.
2。 Pipe circle and rectangles onto baking sheet.
3。Bake @ 90C for 75min. 

To  Assemble the log cake, see steps below.  (Photos copied from Carol自在生活,
Special Thanks to  Carol



Sammie is at home doing her last minutes preparation of piano exam 
kept stealing my little mushroom C:






Friday, December 02, 2011

2nd Christmas Baking - Macarons



Macarons -  is a sweet confectionery made with egg whitesicing sugargranulated sugaralmond powder or ground almond, and food coloring. The macaron is commonly filled with buttercream or jam filling sandwiched between two cookies.
I am not a sweet tooth person but I love making this sweet treat . I love stared through the oven how the macarons form. It made me feel happy.   Yes, December is the month full of Hope, Joy, Happiness. The month where Jesus Christ is born.  Jesus is the reason for this season.



 Thanks to Rima Bisous A Toi recipe that light up my day. 
This is definitely a recipe that  I will recommend to you , 
If your macarons turned out nice, it made you happy  but sometimes when your macarons cracked, no feet, and this  turn into  frustration



My rosy macarons


 Macarons - My 2nd Christmas Baking 



Hope, like faith, is nothing if it is not courageous; it is nothing if it is not ridiculous




Thursday, December 01, 2011

The Romantic Christmas Balls - CakePops



Summer officially beginning today, I was this morning reminded by Jay.  Yes, it is 1st December 2011, 
 December is always a busy month for me. Hoping this year would be a bit relaxing. Kids are having their piano exams next week, then school year end  prize giving , outing, farewell dinner ...
and we are home for Chistmas and New Year.  Yipee!!!



Today, after my weekly groceries shopping, I decided to start my first attempt of cake pops and for the rest of the days this month,  I want to bake anything related to Christmas.
Yes , lets start with a romantic Christmas  Balls



Recipe from : Bakerella


Chocolate Cake
2 1/2 cup all purpose flour
1 cup cocoa powder  1tsp baking sode  2tsp baking powder  1/2 tsp salt  1 cup butter  3 eggs  1tsb vanilla extrct  1 1/2 cups milk.


Preheat oven to 350F, Grease and flour a 9x13 inch cakepan
In a large bowl, whisk flour, cocoa powder, and salt. Set Aside
Cream butter and sugar with mixer till fluffy
Add eggs one at a time, mixed until just combined. 
Add vanilla , flour mixture, a third at a time, alternating with milk 
Spread the batter evenly to the prpared tin
Bake for 40 min.
Let the cake cool completely before Crumbling


Frosting Recipes


Chocolate Frosting
3/4 cup of butter  1tsp vanilla  3 cup confectioners' sugar  1/3 cup cocoa powder  1 - 2 tsp of milk


Cream butter and vanilla, add the sugar to the creamed mixture in two or three batches
Add the cocoa powder and mix until combined.
If needed, add the milk to make the frosting creamier.


Watch Angie Dudley on Youtube - how to make Cake Pops



Do you like this or


OR this 


Sammie can't decide which one to go first, they are just to pretty mummy.  Oh dear! 
Later her status on FB : Reason why anorexia is unachievable in my house ;
CAKEPOP NOMNOMNOM




Cake Pops -it is not difficult but time consuming. 
 I enjoyed the whole process. 




Love is the mortar that holds the human structure together.






Wednesday, November 30, 2011

My Chinese pasta - Ban Mian 板面





Pasta - a staple food of traditional Italian cuisine, comes in a variety of different shapes that serve for both decoration and to act as a carrier for the different types of sauce. Pasta also includes varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Pasta is eaten in Italy only as first course or nowadays as "piatto unico".
East Asian noodles originated in China and spread into neighbouring countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, the PhilippinesThailand, and Cambodia.
The dough for East Asian noodles can be made from wheatricebuckwheat, or mung bean starch. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different color or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.
Souce from Wikipedia

For my family we usually have  Long noodle :-  Spaghetti,  Soba - そば (Japanese),   Udon - うどん (Japanese) cu mian - 粗麵 (Chinese) or  Ribbon Cut Noodles  :- Fettuccine,   Linguine,   Shahe fen - 沙河粉 (Chinese) and I considered ban mian 板面  as one of the ribbon cut noodles too.
The old good days, when mum cooked ban mian,  she will make sure that everyone is at home when the mian is ready.  And now, when I  cook ban mian, I will inform hb to back on time so that I don't have to cook twice. 


This is the meal that only me n hb will appreciate, Kids? oh they don't  like it. 
Why?   because the soup make them sweat, both don't enjoy soup. 

Ingredient :-
Dough : Normal Flour 600g  Water  220-250ml  Whole egg 1 no  Sesame Oil 2 tbsp  Salt 1 tsp
Soup Base :  anchovies powder , garlic (Boil)
Topping : Prawn ( Stir Fry with garlic), Fried anchovies, Mushroom, Chicken Mince, Choy sum 菜心


Method
1  Knead the dough till smooth, rest for few hours before use. (I kept in the fridge )
2  Use pasta machine to mangle the dough 2 to 3 times before cutting it to shape.
3  Prepare a pot of hot water, cook No 2.
4  When No3 is cook, throw away hot water and pour cold water to the bian mian then  transfer No 3 to a container.
5  Prepare the soup, reheat the soup, put in choy sum n No 4. 
6. Serving with topping to own desired, bonus with fresh chillies.











Monday, November 28, 2011

速成版 欧宁极李 - Onigiri



有人很介意年龄被揭穿!年龄真的是女人的秘密吗? 
20岁时我可以很直接的告诉大家我的年龄,
30岁时一样没有故意不提年纪这回事。。。
35岁被问年龄时我依旧不隐藏,
40岁时对年龄这问题仍然没有任何躲避。
对于我 年龄增长了, 也意味着已经到了人生的另一个阶段。
再不是小孩,再不是年轻的姑娘,
哈哈重要的是再不要不停的唸我,碎碎念,。。。
 唸我这做得不对,那做得不好,把我当小孩。。。
要知道我已经有个15岁的女儿,我也是人家的老妈子了。(这点很重要哦)
活到这年纪如果还要我依“长辈”的想法过生活,还要酱酱酱,那那那的
哇,这也太悲了!
当看着孩子慢慢的,从初生婴孩到牙牙学语,
你小心翼翼的牵引着,牵着他上幼儿园,带着他上小学再看着他升中学。。。。
这一切的一切是岁月的印证。
常常听某某人说: 喔, 你很年轻,看不出已经。。。。
才怪呢, 难道是妖怪吗?这只不过是大家抬高大家的客套话罢了。大家都心知肚明啦!
年龄其实也不是怎么大不了的事情, 什么年纪什么样貌,
都一把年纪时, 难道还要别人违背良心的说你简直就象20几岁30岁的人嘛!
喔, 我想我如果是20几岁的年轻美眉,听到这样的对白,我一定很会很难过! 
~~~~(>_<)~~~~ 




《厨房 1、2、3》

好几年前, 朋友送了我一些饭团海苔速成套, 我一直都搁着。
一直到家里来了一个日本学生,和我们小住了3个星期, 后来她也用了这准备饭团给孩子们。
一向是饭团拥护者的儿子自然对这食物赞不绝口。
自己过后也买了一包,又是搁着搁着的,忘了!
幸亏我还有一个好习惯,翻抽屉,收拾。。。。 就这样把它挖了出来。

 。。。。 \(^o^)/ 。。。。
这是一道简单的料理,爱吃什么放什么。。。
可以很和式-鲔鱼,照烧(Teriyaki)?, 很韩式- 泡菜?, 
很中式 - 卤蛋?, 很马来式 - 叁巴虾?。。。
真的想吃什么做什么,爱怎么做都行,快乐就好!




哈,这么一大袋, 要怎么消灭(⊙o⊙)?







Friday, November 25, 2011

出得了台面的 懒人料理 - 蒸鱼


翻开每日圣言, 原来今天已是冬月初一,2011年就这样快过去了。
 这一年过得怎样? 这是我几天来正在检讨的问题。
希望好好的改正自己,给不足的部分多加留意。
和老公分享了一些我们生活的琐碎,我的看法与想法,
让他更了解才能一块参与。
夫妻之间原来就该多多沟通,扫弃隐瞒和猜疑。
然后在一起好好的设定我们2012的目标。


《厨房 1、2、3》

在我家,孩子喜欢吃鱼,一是生鱼再不就是蒸鱼了。
多好,他们都不爱煎鱼。\(^o^)/~
乐了乐了,他们的老妈子不用被热腾腾的油“炸”到了!
轻轻松松的准备,开开心心的享用。

上面的“李锦记”-蒸鱼豉油和米油就是我的良友了。
(我可不可以和李锦记要广告)
再来香香的蒜蓉是不可或缺的,
简单吧! -出得了台面的 懒人料理!








Monday, November 21, 2011

I have Angry Bird Mini Rolls



I have been playing Angry Birds Games on Ipad for the last few nights.  BTW, I am not someone who enjoying this kind of entertainment, I would rather doing something else.  But Angry Birds has drew my attention, seeing many people playing and it is quite popular.  I don't want to be outdated or leave behind. 
Last night, while I was with these birds, hb suggested that we should compete, then the two old ppl, have a race till mid night.  We ended up tackle the birds together to the last leve. Yeah we won ! What a crazy one.


Thursday, November 17, 2011

- 蓝莓蛋糕



在图书馆里借了一本韩文的书, 常常听韩友说,韩语很容易学,很快就能掌握,
我想反正有些时间,来看看也好, 毕竟多懂一点不会吃亏,况且能运动大脑,
要不每天站厨房,简单的三餐,无事烘个蛋糕,熨熨衣,摸摸地,泡泡肥皂剧
玩了我的大脑就快生锈,痴呆了。

:-O 其实韩文不易学, 好多符号要死记。难倒我了!
有点挑战, 但是不要紧啦慢慢来,
我又没有要考试  O(∩_∩)O哈哈~


《厨房 1、2、3》

今天把主角再次交给蓝莓, 有够“显” 对吗!
好啦, 今天上完这蓝莓蛋糕, 我也就暂时不用蓝莓做主题了,
好让大家没有这么讨厌我 o(︶︿︶)o

曾经风靡一时的蛋糕, 
还没试过的朋友,可以试一试。
(食谱里用自发粉, 我用了低筋面粉, 总觉得低筋面粉烘出来的蛋糕比较细腻)

Wednesday, November 16, 2011

A Big Thanks to Sonia - Nasi Lemak Lover



It has been awhile since we last have our chilies, whether is Assam Fish, Curry Fish, Sambal Chili Prawn, Nyonya Laksa, Mee Goreng, .... Yes, to serve a "yummy" food above, all we need is CHILI PASTE.
To all my friends who always say how lucky I am when I can have fresh blueberry, cranberry, mulbery... but guess what chili is always expensive to have, and I couldn't find fresh pandan leave, nor banana leaves :(
and and shallots are another expensive thingy not forget to mentioned. 
This is why eating outside in Sydney is costly, even we only like having Roti Canai x2, Nasi Lemak x1, Mee Goreng x1, a plate of Ayam goreng ,Tea Tarik or maybe  Ais Limau. You wouldn't be surprise to pay a bill of AUD100 for these food listed above.   How much you pay back home for these food ?

Tuesday, November 15, 2011

爱着蓝莓 - 乳酪蓝莓挞 Bleuberry Cheese Tarts




很热很热, 坐立不安。 这样的气候连不动都能感觉汗水一直流。
孩子放学回来,我不停的吩咐,快快倒水喝,太热了。 嗷!那是37°C,
夏天到了吗, 哗,这也未免太快了呗。
 感谢天主,上网查看了一下,这样的天气只是短暂的, 
晚上10:00,气温急下。阵阵凉风,我就这样坐在床边让凉风掠过。

读着电子书 - 吴淡如 《别做乡愿女》
她嫁入夫家,与婆婆共处,在同一个屋檐下产生了种种问题,
秉持“一忍无难事”,一直往心里压,终压出病来 -   是忧郁症
终于无法控制情绪,后自杀。
婚姻中最难的共同考验 : 将婚姻组成一个成熟的个体
两个人的事还原成两个人的事,并不是扩大成两家族的事

Monday, November 14, 2011

My favourite Kuih ever - Pak Thong Koh - 白糖糕



Pak Thong Koh, - one of my favourite kuih.  When even I have a chance to go "yam cha" this is always something in our  ORDER LIST. After moved to Sydney, we still yet to find a good yam cha restaurant.  Ya, we missed Grand Harbour Auckland. (╰_╯)#
It took me awhile to browse thru  the recipe from all over the site, just to make sure I can have a nice Pak Thong Koh. I finally got Aunty Yochana's recipe (from Y3K) And Thanks to her wonderful recipe.

* For those who want to make this kuih, LISTEN ! You will  need at least 5 day to get this kuih done.
I know, I know it is long. 
BUT You Wouldn't REGRET, trust me C:*

Friday, November 11, 2011

紫玫瑰?粉玫瑰 !




《厨房 1、2、3》

到菜市见大家都堆在一块的选购番薯,我也要凑热闹,
选购时还问了身边的泰国阿姨,阿姨说很甜很好吃,所以就兴致勃勃的乱买一通。
回家后又忽然变懒了,不想动!-
善变是女人的权利,是更年期女人的专利。

Wednesday, November 09, 2011

Soft Orange Butter Cake





Butter Cake  ? Oh No ...
I am not a fan of butter cake and I assumed my family too.
Chiffon cake is always my favourite,  Love its texture, soft and light.
Still remember many years ago, when I first decided to bake a cake, I chose Chiffon Cake, 
What !? You are a bravely lady   C: 
To bake a nice chiffon cake, for me as a baby in baking when baking is NOT my forte, baking is always my challenge,
Heaps of failure, it end up in the garbage bin, sad, discourage :C....
but me  " Never Give Up" + a chiffon cake in New Zealand may cost you $15 at that time.... 
 And again I assumed  my family love chiffon cake as much as I am. 
Ok, Ok back to Butter Cake.
I visited many bloggers' lovely kitchen, they baked n recommended butter cake,
Still ...I don't fall in love with butter cake, 
Until one day I came across this recipe, where the method ask to 
separate the egg yolks from egg white. I know this gonna be a good butter cake.
Yes It is a soft and light butter cake.
And now I love butter cake, guess what my hb, kids all enjoy this butter cake so much.
Mmmmmm..... maybe we need to change.
Life is sometimes boring, 
Life should be fantastic, fun, marvellous, extraordinary, tremendous... 

Tuesday, November 08, 2011

我爱你 - 小时候的米糕


“我爱你”   
我们的年代 80、90 - 是一句至高至纯至美的美感和情感
                        是一种有责任的感情表达

通常我们都不常把这三个字挂在嘴里。 说出这三个字需要多大的勇气,
尤其对异性朋友。
(我想你们会认同我的说法吧,还是我太古板了
(=@__@=)   )


这个年代 -新世纪- 新新人类的年代
我爱你 。。。。是什么?
几乎已失去那份原来的美和 我们道出的责任。
人人脱口而出,不带任何意义,没有丝毫的情感表态
更谈不上责任的表达。
在道别时说的“再见”已被 “我爱你” 取代。
 这是新新人类对感情的处理方式。
我还是希望新新人类能对感情认真些,有责任些。
好好的,善用这三个字 “我爱你”



几天前,朋友要我在我的厨房日记里以英文输入。 
一直以来没有这样做是是因为。。 一来, 自认英文水准太烂。
再来就是在洋人的国土里接触中文已经少之又少,在希望孩子的中文不会太糟糕的同时,
我希望自己能做点什么的。 
我通常都不和孩子以英语沟通,-其实我真的做到了。
我还能做什么呢, 就是这博客了,儿子有时会上去悠游,
这样就对啦,让他有机会看这些一块块,四四方方的字。

《厨房 1、2、3》

终于买到 ENO,高兴。
所以快快来做想念了很久的米糕。
 

材料

1 碗冷饭(200克) 1/4酒饼   200克白砂糖   400ML 水     400克粘米粉   2小匙Eno

做法
  1. 将酒饼磨成粉,混匀于冷饭。盖上保鲜膜,静置48小时。
  2. 分次加入砂糖调匀。
  3. 加入一半的水,混匀
  4. 入粘米粉于No3,搅拌均匀
  5. 把剩下的水倒入,搅匀
  6. 保鲜膜盖上,置放5-6小时
  7. 加入Eno,搅匀
  8. 放入蒸锅,蒸15分钟


* 我用较小的纸杯,所以蒸的时间相对的缩短了。大概10份钟
* 杯之之间须有一定的距离,才能让米糕有发展的空间,不然会全部相连哦




* FOR all my lovely friends in Auckland who suggested that I should  have dual language blog,      O(∩_∩)O 
My bad, I wish too but you know Angie is always v'ry lazy. I will try but NO Promise.
Okie Okie, at least I try.       %>_<%
What if only recipe  then we see how its goes. 
Let me know ok . *

Ingredients (makes 30 pieces depending on the size of mould):

1 bowl of rice, room temperature   1/4 tapai yeast (Dried yeast ball)  1 bowl sugar   2 bowl water  2 bowl rice flour   2 tsp eno

# in this recipe 1bowl = 200g


Methods:
  1. Ground the tapai yeast, and sprinkle over rice. Mix until well blended. Cover bowl with plastic and set aside for two days or until it is watery.
  2. Add in sugar in batches and mix until sugar is melted.
  3. Add half amount of the water, mix well.
  4. Add in rice flour and mix well.
  5. Then add in remaining amount of water and mix well.
  6. Cover the bowl with plastic wrap and set aside for 5-6 hours.
  7. Just before steaming, add in eno and stir well.
  8. Steam in a preheated steamer for 15 minutes.










小叮咛

Wednesday, November 02, 2011

Kellogg纸盒废物利用 做寿司



好久都没有和表姐(Jane) 东南西北的乱乱聊, 昨天我们终于煲了2个小时的电话粥,
后来发现耳朵都被听筒给Kiss到红彤彤的,甘愿!
女人真的是8婆,很可以讲,永远有讲不完的话题。


《厨房 1、2、3》

今天一早,也不是非常早,是8:30am,我开工了。
 先做了一个海绵乳酪蛋糕,这是老公爱吃的蛋糕。

有点泄气,两天前丢了两团面团,浪费了4个小时,
还搞不清为什么, 老公说:哎呦,为什么要用新的食谱,
明明就可以每一次用同一个食谱,何必尝试新食谱?
我也说 :哎呦,你不懂啦, 次次都用同一个,没挑战嘛。
真的啦,要在这些面粉中变来变去生活才有乐趣呀!
要不天天一成不变,那是枯燥乏味。




寿司饭、千层蛋、寿司饭、鲔鱼、寿司饭、黑白芝麻+小鱼卵 -とびこ
他吃饱后就去考乐理了, 祝他顺利吧!



没有做寿司的器材, 安啦安啦,真的不用花钱去买,
你肯定有Kellogg的盒子吧,剪剪后就可以废物利用了,
多好,对不?
原来我最近很节省,还是说人老了变得会收垃圾了。
(曾经和朋友乱乱聊,如果有一天你变得爱收纸盒,这证明了一点,
你已经老了,因为这是我们妈妈才会做的事(⊙o⊙)哦)
哈哈 哈哈      O(∩_∩)O  哈哈 哈哈~









今年的墨尔本杯 1.11.11 ~ Melbourne Cup




墨尔本杯(Melbourne Cup)是澳大利亚最主要的年度种马赛.
这项运动由维多利亚赛马俱乐部于每年11月的第一个星期二举行,
賽事地点在墨尔本费莱明顿赛马场。这一天也是墨尔本的公共假日。







墨尔本杯除去赛马,最大的秀是“赛马场时装秀”。





形形色色的高帽,有你喜欢的吗?



争艳夺目。。。






这验证了 “年龄不是问题” ,人生本来就是来去匆匆,
管别人怎么想,怎么看,开心快乐就好!
~\(≧▽≦)/~ 


(所有照片取至Sydney Morning Herald)


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