When thing went so wrong last weekend (the thing was, I was tooooooo and extremely free, never had it before). I dived in to the kitchen and presented this out.
Ahhh, it’s Monday again…
How about something velvety smooth and lil sweet for today???
Caramel milk pudding
An easy recipe it is, you could just do it at home. What you need are some basic ingredients and the oven. Contunue Reading
Hokkaido, my favourite place of all
with purely white snow covering the land in the winter
the snows are as soft as cotton
the view is amazingly pretty
it was the fall in love at first sight.
I love the dancing bonito flakes on top
I love the salty and sourish mayonnaise
I love the special sweet sauce
Okonomiyaki is something i fancy a lot.
Bonito Flakes is dancing prettily on the hot pipping okonomiyaki.
I spotted this from a Taiwanese cooking TV show; the Taiwanese cook added in a lot of chopped scallion into it. Too much scallion for me and so I altered it to my own version
Simple, easy and healthy with lots of vege added.
You will love this if you love Takoyaki Contunue Reading
This is a recipe given by my aunt. Mum and I experimented on it and did a lil’ change to this recipe. Well, it turns out to be superb after the changes. The Pandan Chiffon Cake is very ‘pandan-ry’ in flavour; the texture is extremely soft and fluffy.
Shopping, eating and baking are always my de-stress remedy! Since my exam is drawing near and all my mid term tests ‘clump’ together in these few weeks, I really have no time to do some crazy shopping or dining out. What I could do at home — BAKING!
Food is always part of my life and so do the desserts. As I promised to update pictures on the nice round cake in my previous post on Japanese Cottony Cheese Cake, here are some of the photos taken today and sorry for the delay…
The Cottony Cheese Cake looks so good in the round pan. I was really happy with the round pan my mum bought. This cake was freshly baked in this evening and guess what?! We have wholloped half and left the remaining half for breakfast tomorrow!
Due to the lack of lemon juice, I substituted it with 3 big table spoons of orange juice. It turned out soft, fluffy and tasty as well! Contunue Reading
It’s my time to bake again.
The weather was cool and it rained for the whole Saturday morning. I was supposed to wake up at 7am and prepared all the ingredients for baking so I could have cakes for breakfast. Ended up, I was late for 3 hours. Still, I managed to have them as dessert after lunch!
I have been longing to bake this when I read through Precious Moments and Little Corner of Mine. The Japanese Cottony Cheese Cake looks so Yummy from 2 of the blogs. I did all alone in the beginning. Then second brother showed interest and gave me a helping hand while I was measuring the ingredients and separating the egg whites and yolks. He helped me out in mixing them. What a kind bro he is. (Ish… cannot praise him too much.)
It was cottony, neither too sweet nor heavy and simply light. Maybe you will see that the texture is quite ‘rough’ from the slices but I can tell you, NO. They were soft and very fluffy. Just melt once in your mouth. I should have the cake sliced when it was really cool but I got a bit impatient and sliced the cake while it was still warm. A little imperfection is that I used a square pan instead of round pan. So, could not get a really nice pic of the square-shaped cake. I will get myself a round pan and post up the nice round cake picture soon. *coming soon*~
Besides, I brought 1/3 of the Japanese Cottony Cheese Cake over my aunt’s house and her kids simply love this. And yes, we finished the whole cake in just one day.
Point: Japanese Cottony Cheese Cake tastes good too after chilling.
Farewell, my beloved physiology lecturer ms. Wong. Today is her last day in uni. She will be going to… (erm, I dunno cz I never ask for details *hehe*) A very strict person she is but sweet and nice too.
I was in the kitchen again, baking some crunchy little cookies for her.
Butter, eggs (I want the yolks only), cookies mix, chocolate chips, almonds, pumpkin kernels (both almonds and pumpkin kernels baked before added into the batter), cornflakes.
Bake at 180 °C for 20mins.
*ding-ding* freshly baked crunchy cookies.
And, jar-ed them up in a container.
Thanks for the wonderful lectures, Ms. Wong. To thank her, I must pass all papers in flying coloursss! So, Must strive hard in studies!
P.S. ~ sorry, another short short super short post again. My mind is stuffed with facts and texts from the notes. Aaaahhhh! 3 tests fall on Tuesday, Wednesday, and Thursday respectively. *panic*