Wednesday, March 31, 2010
Tuesday, March 30, 2010
Monday, March 29, 2010
Sunday, March 28, 2010
Was doing some marketing at Meidi-ya last week and my friend spotted a packet of Japanese cooking sauce next to the Japanese cabbage. And I thought I should give it a try, since I was getting half a head of the cabbage.
Shaved Honey Baked Ham 100g
Japaneses Yellow Onion 1/4
Egg less Japanese Mayo 5 tbsp
Salt and Black pepper to taste
1. Cut all ingredients into small pieces and blend well with mayo.
* Can use this filling for sandwich or top of biscuits. Enjoy!
. Place the pocket cutter on the centre to cut out the pocket.
. Fill some egg mayo in the centre of the bread slice.
Made a loaf of English Bread this morning, and I intend to make my son his favourite Egg and Ham Mayo pockets. I like to make this, simply because he will be able to eat the bread without dropping any of the sandwich filling, as the pocket is being sealed when using the pocket cutter to cut out the sandwich. A simple equipment yet so useful. Think only the Japanese can think of.
The taste of the cake is very much of Singapore. Though there's no coconut milk in the cake, but somehow it has that tint of coconut taste. Think the older folks will find it nice.... But I must say, the texture is what a chiffon cake should be. It's absolutely light and soft.
Mashed pumpkin (Steamed) 100g
Milk 1-2 tbsp
Veg Oil 50ml
Top Flour 80g
Cinnamon 1/2 tsp
Egg white 4
1. Mix mashed pumpkin with milk in a mixing bowl to get a smooth consistency. Add in half the portion sugar, yolks and mix with a hand whisk till sugar dissolved.
2. Add in oil, water, lastly flour and cinnamon powder to form a thick batter.
4. Beat the egg white till foamy and slowly add in the other half of the sugar and whisk to soft peak.
5. Mix 1/3 of the beaten egg white to the pumpkin batter till well blended, then mix in the rest by fold them carefully.
6. When the batter is done, pour into a 17cm chiffon cake tin and bake in a pre heat oven for 30 minutes at 180'c. When the cake is baked, invert the tin and cool on a wire rack completely.
Thursday, March 25, 2010
Tuesday, March 23, 2010
Sunday, March 14, 2010
Wednesday, March 3, 2010
Tuesday, March 2, 2010
While I was clearing my fridge, I found this precious flowers still sitting in the fridge,that I bought from Tsukiji market more than one week ago. My heart sank when I saw only a few of them are still fresh and bright. So I know it's time to do something. So happen that, one of my latest additions (recipe books) has this cake deco with the same edible flowers. I whipped up the sponge and......