They are doing it

I see most of the bloggers are doing Mrs S K Ng's Butter Cake from Table for 2 or more blog, Curious, they baked it, so I also baked one.

i have almost all the ingredients except short of self raising flour by 50gm and I used cake flour to topped up the desired weight. The baked cake texture was soft and my husband who loved butter cake did not like this texture. He told me, he loved those oily ones, and say this one is just like any other normal cakes (he meant sponge cakes texture).

This morning bought a piece for my collegue to try, she loved it and say it's soft and fragant and I think this cake is personal preferences.

Below is the recipe extract from ber blog

Ingredients
230g Salted Butter, room temperature.
200g Eggs (no shell) - About 4 eggs (Grade B).
50g + 150g Castor Sugar
200g Self raising flour, sifted
60ml Fresh Milk
1 tsp Vanilla Essence

Method
1. Pre-heat oven at 180C (Conventional).

2. Prepare a 8 x 8 inch square pan. Line the base, grease the sides.

3. Separate egg whites & yolk. Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.

4. Cream butter and 150g sugar until pale and fluffy. Add in Vanilla essence, beat for awhile, and followed by egg yolks one at a time.

5. Put in half the flour and mix on low speed until incorporated. Add in milk in 2 additions and mix until well incorporated. Mix in balance flour.

6. Put in half the egg whites in and mix on low speed. Pour the balance egg whits in and FOLD using your spatula.

7. Pour batter into pan and level.

8. Bake for 45 minutes or until skewer comes out clean.

Just to keep in touch

Afternoon for lunch, I made "zhong zai fan", steamed rice with preserved vegetable meat patties with salted egg yolk, nimus the egg yolk, for me I quite like this cooking, not so oily but I still like fried fish.. hee!hee!

Long time, I never made a proper macaron, my friend has been baking and has been tempted me, decide to practice, I think I overfold and my macarons are flat and the sizes are uneven, not satisfied.

After lunch, decide to do again,this time round, I made  sure that I not to fold too many times, I think this time round, I miss a little bit but I like the effect of the macaron despite of with a little peak and a little rough, maybe I should made this my signature macarons.... :)

Naughty Crabby

This morning, went to Circuit Road market to have breakfast and after that, went into the market to see what I can get to cook for lunch or dinner. I saw crabs selling on one of the stall, feel like buying but on hesitations because normally if you buy crabs from neighbourhood market, seldomly you can get good ones, unless you are very lucky. I bought 3 crabs with a total weight of 1.3kg and decide to cook Rice Vernicilli Crabs (Tang Hoon Crab)

I went to the provision stall to buy garlic, ginger and tanghoon and was talking to her and she wanted to see whether my crabs are fresh. I open my plastic bags and she put in her hand and one of the crab suddenly pinch her with the pincer and she immediately withdrew her hand together with the crab out of the plastic bag. She shook her hand and the crab wasvflung to the other corner of the market and the people, who saw. found it amusing.... We had a good laugh but luckily it was a small cut and the crab broke one of it's pincer.

Once reached home, I immediately killed the crabs and use claypoot to cook the crabs with the tanghoon. Both of us loved it and what out of my expectation, it's true, the crabs are not really good. Nevermind, the most important is taste.

Chicken Curry Laksa

I went for Chef Keong's workshop on Fook Hai Chicken Curry Laksa, and I tried the recipe yesterday despite of hubby discouraging me because I wanted to try the full recipe instead of half... he was not happy... what the heck, I don't care, it's my choice.......

I started from boiling the whole chicken to the curry gravy, boy, it's a big pot and I have to find a rescuer so that I won't waste too much food. I was lucky, my rescuer is willing to try my food. and I should say that it's was a success and it's worth it to attend the workshop, even after so much grumping from hubby, he did say "thank you" and he said that it tasted better than the day I bought home for tasting. :)

Dumplings 2

Feel like eating Nonya Dumplongs, one of my favourite, can't request my mum to make, so I tried make myself.

This morning, went to market, went to the pork seller and asked him for nonya dumplings , do I use belly pork or lean meat (wu hua rou), he said belly pork is oily, the latter is better and he wanted to minced for me. I said no, I like diced.
Nonya dumplong using minced meat, first time I came across.

Today, just use 2kg of rice and I get about 37 pieces and by 6pm, my dumplings is ready for delivery.

Crabs

I wanted to cook chilli crabs for dinner, and after work today, I went to Tekka market to buy some crabs. Walk around and found only one store selling, I thought there is a few store there.

I point my fingers into a basket of crabs and asked the seller where is this crab from, she refused to answer me and asked my which type of crab I want. My hubby don't really like the seller attitude... well! I have no choice, have to buy, only store there.

Back home, I made some bread to go with the chilli crabs. Four of us loved it, it was just a little bit sweet. Must reduce sugar the next time.

Try again

The other time, when I did this glutionus rice kueh (Png Kueh), I add in too much water and it's just like eating very soft rice "chiak nuen png"... Ha! ha! my husband does not like this word.... very sensitive.....

Made and give some to my part time helper and send some to mom for her to try. Both of them like it. Worth the effort of making. Still, I must twitch the recipe especially the seasoning to made it perfect.