Early Mid Autumn For Me?

This week, I am very industrious on baking, baked 2 sugee cake, 1 cotton cheese cake and last night, mei cai mooncake. Sometimes, when you have the mood, I will bake or not or not, I just sit in front of TV or just because I feel bored, especially, my favourite Tv program has ended, just find something to do... hmmmm......

I was being recommended to buy preserved mei cai from HK called "mei cai wang", I have a recipe for mei cai mooncake and decide to try it out. After tasting the finished products, I like the overall taste of this mooncake.

This morning, pass some mei cai mooncake to some of my hubby's hobby friends and they thought this is lao Por Bingm it's not but appearance looks like it, maybe it's the brushing of egg wash and the sprinkle of the sesame seeds.... Yummy...

Puff Puff Away......

Four years ago, I did this, and I did it again upon request of my neighbour who asked me to teach her, I prepare the ingredients and I did not inform her before hand, I tried it first in the morning, just in case it's a failure, turns out to be okay, but not so perfect and I am ready... Sad to say, she was busy and said some other day :(

Give mum 10 pieces of curry puff and she liked it, asked me how to do, told her and I told her, if she wanted to eat, maybe 4 years later.... hee! hee!

sugeeeee

A friend has given me a can of sugee flour, and recently has expired, and hearing that they say that the expiry date is a guideline and can be used, not to waste it, I bake sugee cake last night.

This morning, I tried the cake and still surviving, that's means the sugi flour is still okay... :)

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. :)