My @ddictions

Terlalu Istimewa...

2009-05-22T10:31:00.002+08:00

Adibah Noor, a very talented singer and she got a very special voice...
I get to know her from this song - Terlalu Istimewa
A very touching and meaningful songs.
I like this song very much and I always touched by the lyrics eventho I had listen to it many many times already.
Hope you all like it.

H@ppy Birthd@y De@r Zheng Yi....He's 3 already

2009-04-23T10:00:00.000+08:00

Zheng Yi was born on April 23, 2006

Weight exactly 4KG (Yes its 4 KG)
@ Miri General Hospital
in the morning.

This was taken right after we were push out from the delivery room.
Cute Zheng Yi

This year (3 years old celebration) we decide to goes to Pizza Hut

Invited guess were, Grandma & Grandpa, Tai Yi & family, Mr & Mrs Kong & baby sitter

I made this is Layered Cheesecake for Zheng Yi
The dinosaur was drawn and cut by daddy (to make dinosaur stencil) & used cocoa powder
the sten out the dinosaur

Blowing the candles...:)

Some 生活照 taken by Amy Yee

Off Topic...
while making Zheng Yi's Birthday cake, I make another 6 inch for my family consumption.
But my elder Zheng Hung complaint that I did not make cake for him. He said he didn't get to blow the candles, as Di di blows it all.
So this 6 inch cake tend to be his candle blowing session hahaha
You can see how happy he was....kids....

*****

Cross Stitch

2009-03-26T10:03:00.006+08:00

I've got a lot of hobbies and interest actually.
Don't know why. Everything seems very interesting to me...
Maybe because I'm a Gemini...haha

Well, here are some of the cross stitch I've done so far...

This was done back when I was single...:0

2008

This was half done by my sister many years ago,
it's a waste to left it there so I finish it.

I've done 1 for my god sister, forget to take picture tho...
It was for her wedding gift.
"Kenny & Mandy"

*****

What kind of breakfast are you?

2009-03-25T15:17:00.002+08:00

You Are Cereal

Playful and lighthearted, breakfast is likely
your favorite meal of the day.
(In fact, you're probably the type who sneaks
cereal as a midnight snack.)
Your culinary skills are probably a bit lacking...
and you are a sucker for junk food.
Some people accuse you of eating like a kid,
but you prefer to think of
yourself as low maintenance.

What Kind of Breakfast Are You?

Simple yet delicious Egg Tart

2009-03-19T13:51:00.003+08:00

I did these egg tarts this morning for breakfast.
It has a crunchy tart base.
I like this version of egg tart very much!

Pastry:
125 gm butter
125 gm margerine
125 gm icing sugar
1 egg
320 gm low protien flour

Filling:
130 ml fresh milk
45 gm caster sugar
2 eggs

Method:

Pastry:- Cream butter, margerine & icing sugar until pall. Break in egg & mix well. Fold in flour & knead into a dough. Wrap in clingfirm & chill for half & hour in the fridge. Divide the dough into small portions & press into tart moulds.
Filling:- Bring fresh milk to boil as using low heat. Put caster sugar & eggs into a mixing bowl & mix well. Strain & mix with hot milk.
Pour some filling onto pastry & bake in a preheated oven at 170C fir 30 minutes.

*****

Sarawak Serikaya Cake

2009-03-19T11:36:00.003+08:00

This recipe was supply by a humble member - leonine from Home Cooking Club Forum

*****

Ingredients
200g Horlicks
350g butter
100g sugar
3 tbsp gula hitam caramel
240g Serikaya
10 eggs
250g flour
50g milk powder
2 level tsp double action baking powder
a pinch of baking soda

Method

Cream sugar and butter until light and fluffy.
Whisk egg yolks and add in the serikaya and gula hitam, mix well.
Beat egg whites till stiff and fold into the batter.
Sieve together horlicks, flour, milk powder, baking powder and baking soda.
Fold the dry ingredients into the above mixture.
Pour mixture into a greased 10-in round pan.
Cover with foil and steam for 1 hour 45 mins.
Sprinkle with toasted sesame seed and leave to cool.

Unprofessional Photo Session

2009-03-12T10:55:00.003+08:00

It's time for my little boy to register for primary 1 this year.
He was born in year 2004.
He really had grown so much.
When first born, he was only 3kg plus and now already reach 20kg plus!
And he's only 4 yrs & 4mths old. Man...huge right.
I can't carry him for more than 5 mins now.
Yesterday morning I bring him to take photo for registration purposes,
but the refuse. And I was really upset.
So, I decide to DIY in the afternoon after he back from kindergarden.
My boy was really cheeky, can't even stand still.
Here are some rejected pics.

Enjoy....

*****

奉献- Offer

2009-03-07T10:10:00.004+08:00

Listen to this song from radio this morning.
Find it very touching and think back of my life from birth until now,
I really have not been 'offering' to those around me.
Sad to think of it...
Hope you all find this song meaningful and can enlighten you all life from now on.

长路奉献给远方
玫瑰奉献给爱情
我拿什么奉献给你
我的爱人
白云奉献给草场
江河奉献给海洋
我拿什么奉献给你
我的朋友
我拿什么奉献给你
我不停的问
我不停的找
不停的想
白鸽奉献给蓝天
星光奉献给长夜
我拿什么奉献给你
我的小孩
雨季奉献给大地
岁月奉献给季节
我拿什么奉献给你

我的爹娘

Have you ever...

2009-03-05T13:55:00.003+08:00

Have you ever get a message, to 'date' you on
what time and what date,
but in the end,
on the actual date and time,
the person who made the 'date'
did not show up,
or call,
or msn,
or sms.....???

I was
assuming,
maybe you forget,
maybe you are busy,
maybe...
maybe...

I was like thinking,
maybe it was just my 一厢情愿。

But we'd known each other for so long,
and yet...I'm speechless,
wordless...

But I was upset.
REALLY upset.
I cancel all my appointment,
just for you.
And you do this to me...
WHY..???

This is not the first time.
Many many times already.

I really hope that,
next time,
when you don't mean it,
don't ever say it out,
想也不要！

This just makes me think,
I'm not important to
U!

And I hate it!!

Today's Breakfast~~~Doughnut

2009-03-05T09:43:00.002+08:00

My Babies...[Update]

2009-03-03T11:26:00.005+08:00

Recently I tried out this new hobby - flower planting...

Seeing a lot of people likes beautiful flower, me too.
And I do enjoy and would be very much proud if it's grow my own rite...

So, without hesitation I head to Ng Sian Hap at Piasau to buy some
flower seeds - RM2-4 per pack, I bought 3 packet
pot - small size RM0.60 each
and organic soil - RM5.00 per packet.

This is a dead pot!! I plant it on 17/02/2009, until today nothing happen.
The grass take advantage and grow in it :(

See nothing, just grass :((

Ah....this was planted on 28/02/2009
Can see all the little seeds...'hatch' ?! ha ha
So happy...

Up close ^.^

Third pot....also growing healthily....

Up close of third pot...

Stay tune, will post more updates soon...

*****

[UPDATE]

This is Zinnia

As for Portulaca, it didn't grow and bloom. It died....:(
Anyway at least I still got Zinnia...
Only those transfered to ground did grow & bloom, as those in pots,
too crowded I think, they didn't make it..
em...another lesson learned!

^^^^^^^

Luncheon Meat Pau

2009-03-03T11:12:00.004+08:00

Nak satu?? hehe...
Sorry I finish it just now.....

I had some left over pau flour, so early this morning I've decide to make
some pau for my family for breakfast.
The reason I choose luncheon meat as the filling was I don't have other fillings available so the fastest way is using canned luncheon meat he hehe...

Here's the recipe:

Basic Pau Ingredients:

500 gm pau flour
1 packet of mauri pan brand yeast (approx 10 gm+-)
100 gm castor sugar
50 gm crisco/shortening
230 gm/ml water

Pour all ingredients into bread maker and used mode 11 and let it knead for 20 minutes.
Take out and divide into 35 gm each and cover with clean cloth and let it sit for 10 minutes
Roll out each dough flat and wrap in filling.
Cover with a cloth and let it proof for another 15 minutes.
Steam in rolling water for 15 minutes.

Filling:

RM5.00 minced pork
1 stalk spring chinese leak
light soya sauce
pepper
salt to taste
a little corn flour

Mix all together and set aside.

This recipe was given by my dear sister to me.
*Thank you*

Tadika Pelangi Montessori

2009-02-19T08:45:00.007+08:00

Tadika Pelangi Montessori

Lot 505, Blk 6, MCLD,
Jalan Muria 7, Jalan Pujut 2B,
Jalan Pujut Lutong,
98000 Miri, Sarawak.

Tel: 085 664 967

*****

Kek Span Hitam

2009-02-18T16:04:00.003+08:00

Ingredients:-

8 oz butter
3/4 cup sugar
5 eggs (separate egg white & yolk)
1/2 tin condensed milk (i use 1/2 of 325ml)
1 teaspoon baking powder
1 teaspoon soda bicarbonet
1 1/2 cup flour
a pinch of salt
5 tbsp gravy browning

Method:-

1. beat butter and sugar until pale. add in condensed milk, egg yolk and gravy browning until mix well.
2. then add in flour, baking powder and soda bicarbonet. set aside.
3. in a clean bowl, beat egg while until fluffy. then add into the egg yolk batter.
4. steam for 45 minutes.

*****

Durian Butter Cake

2009-02-18T15:54:00.002+08:00

Recipe adapted from Aunty Yochana

Ingredients:

250 gm butter
220 gm castor sugar
5 eggs
120 gm durian flesh
60 mil milk
40 gm cake flour
200 gm cake flour
50 gm custard powder
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp salt

Method:

Blend durian flesh with milk and mix in the 40 gm of flour. Leave aside.
Sieve flour with baking powder and bicarbonate of soda.
Cream butter and sugar till light & fluffy.
Add in eggs one at a time till well combined before the next addition.
Add in durian and milk mixture and mix well.
Fold in flour mixture and custard powder and mix till well blended.
Pour into tube pan and bake at 175C for about 50 minutes.
Remove from cake pan and leave on cooling pan till cool before slicing.

*****

Happy Chinese New Year 2009

2009-02-18T10:57:00.003+08:00

Happy Chinese New Year
2009

May we all have a better year ahead,
Health, Wealth & Prosperity.

*****

Home Made Laksa @ Krokop 1

2009-02-18T10:49:00.005+08:00

Mum was off the other day. So she was really into cooking us for some Laksa.
Here is the end result. Delicious...

Mum, I miss your fried drum stick & pork chop!!

*****

Craving for......ondeh-ondeh

2009-02-18T10:27:00.003+08:00

One of my fav. food.
Local delicacies - ondeh-ondeh.

Made from glutinous flour, gula melaka and some fresh grated coconut.
Em...yummy, yummy...

*****

Happy Chinese New Year 2009 Part I

2009-01-26T14:30:00.002+08:00

This year's celebration was really enjoyable for the kids.
Let me show you all what had they done.

Trying out the new outfit. 2 weeks before CNY.
Posing some more....

Pretending happy to received the 'kosong' red packet

First day of Chinese New Year.
Posing with cousin, Evelyn Chin.

Eric Chin, Evelyn Chin, Zheng Hung & Zheng Yi.

Line up, waiting for their red packet from Gong Gong

With Gong Gong & Po Po

Second Day of Chinese New Year.

Visiting Wai Po & Wai Gong.
Wai Po with Da Yee.

Zheng Yi posing with Cousin Samson Pui

Last but not least, Chinese New Year Goodies - Cookies & Cakes.
I make quite a lot, but only manage to take some of the pictures.
Biscuits - Hazelnut Crunch, Pineapple Tart, Kueh Mo Mo, Peanut Butter Cookies, Honey Glaze Cornflakes, Rainbow Ghee Cookies, Cornflakes Crunch, German Crunch.
Cakes - Kek Pandan Masam Manis, Cheese Lapis, Prune Lapis, Fantasy Cheesecake, Cheesecake Brownies, Steamed Coffee Lapis.
Rainbow agar-agar.

*****

ToyWiz 2009 Clearance Sale

2008-12-26T15:52:00.002+08:00

Check out their site here.

Hi all, if you are in KL on 3 to 4 January 2009, I've got good news for you.
Why you may asked?
B'cos its their Clearance Sale!!!

TOYWIZ 2009 CLEARANCE SALE

Well, as you all knows, toys are not cheap nowadays.
So, when there is a clearance sale, you all should take this opportunity to get some toys for your children. ToyWiz got a lot of branded toys and their sale are up to 70%.

Yes....Its up to 70%!!!!!

Here are some of the brand they offered.

MATTEL, HASBRO, TAKARA TOMY, BAN DAI, MCFARLANE TOYS,
NECA, KOTOBUKIYA, SIDESHOW COLLECTIBLES, SPAWN,
LEGO, HOTWHEELS, BARBIE, SATO TOYS

Well what did i told you?.....
So many choice, right...

Don't worry, you still got time to buy a ticket to grab this shopping sprees....

Come on, go check it out.

Click here!

If you can't make it, help spread the news....
Tell you friends, family and relatives or those who stay in KL...

Wait...

There's more...

If you are among those 30 blogger who blog about this sale,
you will get a free toy from them as well.

Check out their site for more info.

Good Luck!

*****

Merry Christmas & Happy New Year 2009

2008-12-24T16:48:00.005+08:00

I would like to wish all my readers a

Merry Christmas
&
Happy New Year
2009

May all your wishes came true.
All the best.
Stay health & pretty/handsome :)

Lastly I wish...

To have good health, this goes to my hub, children & family members as well
Save/Earn more $$$
Keep up my keep fit project
Spend more time with my kids
Try to fulfill my kids need/want
......more i haven't think of
...hehe

*****

Daddy's 37th Birthday Celebration @ Halo Cafe

2008-12-05T15:13:00.007+08:00

Daddy's birthday was on 21st November 2008.

We went to Halo Cafe to celebrate this special event.
It's Daddy's first time visit to Halo Cafe.

I did not make any cake for Daddy.
So ... hope this virtual piece of cake will do

Zheng Yi - Killing time

Zheng Yi

Happy Birthday Daddy.

*I Love You*

Zheng Hung's 4th Birthday Celebration @ 快可利

2008-12-05T14:18:00.007+08:00

We celebrate Zheng Hung's Birthday @ 快可利 on 16/11/2008

This was a belated celebration actually. We intend to celebrate on the actual date,
but due to I'm not feeling well, so we postpone to 16/11/2008.
It's situated at Taman Yakin Commercial Centre. We went there for shabu shabu.
We invited my parents, sister and close friends to celebrate Zheng Hung's Birthday.

Here some of the photos taken on that day...

Posing with Didi.
Present from Auntie Yen (Books) & Mum & Dad (Lego Set)

Zheng Yi posing with Amy

Posing with Godmum - Doreen Kii
(This boy really like to make funny faces)

Lovely couple - Auntie Yen & Uncle Kong

Taking picture with Po Po.

Playing with 'transformer' gift by Shawn Pui.
TQ, love it...

I baked a Cheese Cake for that day celebration.
He loves it.

See! Can't wait to taste the cake...ha ha

Zheng Yi with Shawn...posing (Twosome...he he)

Threesome....he he
Hang on...there's more to come...

Lastly...foursome...
Showing off their cheeky face..ha ha

Da Yee, Shawn,Yee Chong, Samson & Kiu Kiu

I requested Zheng Hung to pose in front of his presents, but he reject it at first.
This shoot was taken by daddy after several persuade.

See his 'buay song' de face...!

May you grown up to be a well mannered person,
kind heart, and wise person.

Love you.!!

*****

Zheng Hung's 4th Birthday Celebration @ School

2008-11-29T10:46:00.004+08:00

November 14th, 2008 was Zheng Hung's 4th Birthday.
I wanted to do something special for him,
so I made a Power Ranger Cake for him to bring to school to share it
with his friends and teachers.

It's a ordinary sponge cake layering with fresh cream.
The Power Ranger's draft was drawn by Daddy...TQ

Well we had another birthday celebration going on.
So stay tune, will update soon.

*By the way, I need to brush more on my cake decoration skills...
Too ordinary I think. I was sick when I decorated this cake :( maybe it cause me loose my concentration.
*sigh*

*****

Birthdays...

2008-11-27T14:15:00.004+08:00

October is the month of Evelyn Chin's Birthday.
I promise to make a Barbie Doll cake for her. So, here its the cake.
A rather fat Barbie Doll cake....:)

Happy Birthday to you,
Happy Birthday to you,
Happy Birthday to Evelyn Chin,
Happy Birthday to you.......

*****

@ Visit To Daddy's Work

2008-10-22T14:21:00.006+08:00

This is another back date post.
Since Saturday afternoon both of my kids did not stay at bbsitter,
so I decide to bring them to visit their daddy's work.
They love it!

*****

Update...

2008-10-22T11:02:00.003+08:00

This morning I bring ZY to Columbia Asia again to see how's his wound doing.
Well it's healing pretty well, just a line seen, but still got some redness.
After the nurse clean the wound and apply some antibiotic cream on his wound,
she cover it up with a plaster.
ZY sure don't like the plaster - too big I guess...
He cry and keep on ~~cursing~~ mumble that he want to take off the plaster - its called opsite post.
Poor boy...

*****

Sweet Potato Bread

2008-10-21T15:52:00.004+08:00

Last Saturday, while ZH & ZY having their afternoon nap,
I sneak into the kitchen and try to look for something to do. ~~baking of couse~~

So after looking through Alex Goh's The World of Bread,
I decided to try Potato Bread. ~~without the help of breadmaker~~

Here is my lovely sweet potato bread:-

Ingredients
(A)
600g bread flour
70g sugar
1 1/2 tsp salt
1 1/2 tbsp milk powder
4 tsp instant yeast
I've just notice that day 1 only put 1 tsp of instant yeast...OMG
Thank God it works out well :)

(B)
1 egg
270ml cold water

(C)
120g mashed sweet potato
60g butter

(D)
Instant custard

Method:

Mix (A) till well blended. Add (B) and knead to form a dough.
Add (C), continue to knead to form a smooth and elastic dough.
Make the dough into a ball. Put it in a bowl and cover with clear film. Put in a warm place to prove for 45 minutes.
Mould dough into a ball and leave it to rest for a further 15 minutes.
Divide the dough into several 30g pieces, mould them into balls and put them on a greased 23cm square baking pan, 16 pieces per pan. Makes 2 pans.
Cover and leave to prove for 40 minutes or till twice the size.
Brush with egg wash and pipe the custard to make a cross on top.
Bake at 180C for 25-30 minutes on a low shelf in the oven. Serve.
This dough is a bit sticky, so put some flour on your hands before you start to make it into balls.

*****

6TH Wedding Anniversary Celebration @ SOHO

2008-10-21T11:04:00.004+08:00

October 1, 2008 was our 6th wedding anniversary.
Times really flies eh...can't really believe its 6 already...ehhehe

SOHO, I had eyed on this restaurant since the day they put up their signboard. So without hesitation, when DL asked where I would like to celebrate our wedding anniversary, I said lets try SOHO.
Here we're enjoying our dinner ~~with out kids around~~ *roll eyes*

I like the environment. But the music kinda loud. They got a pool table too, can play for a round or two. (Have to pay de, RM3 per round)

Our total bill = RM60++

The SOHO signboard
(Picture grab from goolooloo)

My little "Boss"

Candle light dinner...

Drinks of the night...

My foodz....DL had Chicken chop but I didn't manage to took any pics...

The dinner ended with warm chocolate cake....Yummz...

*****

Miri Tanjong Lobang aka Taman Selera

2008-10-20T16:54:00.005+08:00

This is a back date post.
On 1st of August 2008, I brought my kids to the beach - Tanjong Lobang aka Taman Selera.
It was the first time I bring them to beach. They like this outing very much. I'll try my best to bring them outing again. Here are some of the pictures taken while they enjoying themselves.

ZY - on our way to the beach.

Warming up with nature...

ZH - Playing with the scope

ZY - Chilling...

brothers

Trying to make sand castle

Posing

Go Go - I think I found something

I also wan to pose....!

Posing again...heheh

Naughty ZY Hurt His Chin

2008-10-20T10:12:00.004+08:00

It's a fine afternoon, after breakfast and do some shopping
we went to visit DL's sister cos she just gave birth to a beautiful little girl.

As usual, my naughty kids jump here and there on Gu Gu;s sofa. Me and DL would be chasing and screaming....to them. After we finish taking our lunch, Mee Sua, we continue watching the Meteor Series, when suddenly ZY fell down and his chin hit on the table!! I was so shock and tears was running down my cheeks.
I hurried to hold him and blood was seen on his chin.
His chin's skin breaks about 1cm length and 2-3mm deep. I was so worried and we headed to Columbia Asia straight away. ~~Blaming ZH for causing his brother fall down~~ Now a days, the medication was so advance,
they only use a glue ~~super glue~~ to close up the wound and
not using stitch anymore for minor wound. ZY sure is a good boy, he did not cry or anything when the doc apply the glue. Here some photo of this naughty boy of mine...

*****

Chicken Pie...

2008-10-18T11:03:00.002+08:00

A pie is a baked dish which is usually made of pasty dough shell that covers or completely contains a filling of various sweet of savoury ingredients. Pie can be either "filled", where a dish is covered by pastry and the filling is placed on top of that, "top-crust" where the filling is placed in a dish and covered by pasty/potato mash top before baking, or "two-crust", with the filling completely enclosed in the pasty shell. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.

So called "pyes" originally appeared in England as early as the 12th Century, but the word "pie" is not attested in the Oxford English Dictionary until the 14th Century.

Source: Wikipedia

Recipe adapted from Hug Bear

Pasty:

200g butter

250g plain flour

110g plain yogurt

1 tsp sugar

1 egg yolk

a pinch of salt

Put all the ingredients into the mixing bowl except the yogurt, and mix to a crumble. Add in yogurt and mix to a dough. Dough will be very soft so need to keep in refrigerated for at least 30 minutes.

Filling:

12oz diced potatoes

1 big onion diced

50g mixed vegetable

1/2 can sliced canned mushrooms

2 pieces chicken breast diced

1 tbsp corn starch or potato starch mixed with 2 tbsp water

2 tbsp sugar

2 tsp salt

1/2 tsp pepper

Heat about 2 tbsp of oil and fry potatoes with about 4 fl oz of water and 1/2 tsp salt until soft.
Set aside. In a clean wok, heat 2 tbsp oil. Fry the onion till transparent, add mixed vege, mushroom, chicken. Fry for a while to break up chicken. Add in potatoes. Add in about 4 fl oz of water and cook for about 5 minutes. Add in salt, sugar and pepper. Add in cornstarch and stir to thicken mixture. Set aside for later use.

The steps for the chicken pie will be as per normal. You can either do big pie of mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using fork and place ingredients on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180C for 30 mins.

*****

Cheese Crunch

2008-10-18T10:45:00.002+08:00

I'm a cheese lover. Everything that contain cheese will sure attract me to it.

haha so here's another cookies I made months ago.
Recipe adapted from Alex Goh - Baking Code

Ingredient A

150g butter
90g sugar
1/4 tsp salt

Ingredient B

1/2 egg

Ingredient C

3 slices cheddar cheese (cut into cubes)
200g plain flour
1 tsp baking powder
1/2 tsp chili powder I omitted this

Method:

Cream ingredient A until light. Add in ingredient B, cream until smooth.
Add in ingredient C, mix until well incorporated.
Shape it round. Place it onto a greased pan and press it with a fork.
Bake at 170C for 20 minutes.

*****

@ddicted to Vanilla + Almond Biscotti

2008-10-17T10:37:00.004+08:00

Biscotti are a twice-baked, oblong-shaped cookie from Italy. The word biscotto, known as biscotti today, is derived from bis (twice) and cotto (Cooked) and derives from the Custom of baking cookie dough in long slabs, cutting it into a third to a half-inch thick, long cookies, and baking them again. By baking them twice, they lose any excess moisture which makes them nice and crunchy.

They are hundred of recipes for biscotti throughout Italy, but other than flavoring (biscotti can also be subtly-sweet or savory) they fall into two distinct categories: those made with butter and those made without butter or any shortening. The butter enhanced cookie results in a more tender shortbread-like texture, while those without butter are drier and harder. The butterless ones don't easily disintegrate when dipped and are best served with a cup of coffee or tea, or a glass of Port or Vin Santo in which to dip them.

Source: Baking911.com

Bought a pack of whole almond the other day~~(while shopping for snow skin mooncake ingredients)~~ so its time to bake again :)

Vanilla + Almond Biscotti

Ingredients:

2 cups (250g) plain flour I use 350g

1 1/2 teaspoons baking powder

3/4 cup (150g) sugar

3/4 cup whole almonds I use 100g only

3 eggs

2 1/2 teaspoons vanilla extract

Method:

Preheat oven to 160C. Place flour, baking powder, sugar and almonds in a bowl and mix together. Add the eggs and vanilla and mix well to form a dough.

Place dough on a lightly floured surface and knead each piece until smooth. Shape into logs and flatten slightly. Place logs onto baking tray and bake for 35 mins. Remove from oven and allow to cool completely.

Cut logs into 5mm (1/4in) thick slices and place on a baking tray lined with non-stick baking paper. Bake for 10-15 mins till crispy. Store in air tight container and serve dunked into espresso coffee or liquer. Makes 40.

Ref: Donna Hay's Modern Classic Book 2, pg 27

*****

Durian Season ?!

2008-09-29T16:34:00.004+08:00

I think the market now is starting to flooded with durian, right?

HA HA HA
These are some Durian from DL's Parents Farm.
ZH love these durian so much, that he wanted to eat every single of it. Due to heaty reason we have stop him from taking so much. Well, here goes some of the pictures taken, enjoy...

@ Visit To The Miri Crocodile Farm

2008-09-29T16:24:00.010+08:00

Sunday, as promised, We bring our children to The Miri Crocodile Farm + Mini Zoo. Luckily it was a 'clear day' - not too hot & raining. Actually we promised to bring the kids to the farm the week earlier, and not last week, due to raining so we have to postpone to last week, nevertheless they enjoy the trip very much. This is the site you can visit to get more information. Do you believe me & DL had never been to this crocodile farm before until today....ha ha ha The most exciting part of the visit was crocodile feeding (only on Sunday & public holidays) Do enjoy some of the photo taken from our visit...

The entrance...

You will be given a tag after you pay for the entrance fee RM10 for adult

Some display & info about the crocs before you enter to see the crocs & other animals

*****

@ddicted to Online Shopping

2008-09-22T15:09:00.009+08:00

Today I'm not going to blog about food. Sorry ...
I'm going to blog about online shopping.
Well there's a lot of website to choose and once you google for online shopping there will be hundreds or maybe thousand of pages for your to see.
Trust me you can't finish it in a day, maybe weeks.
I came across this particular online shop through an online forum. And this particular member happen to be the owner of this shop. It's a shop selling goodies for your baby & kids. (Even you don't have kids you still can shop with them.
Why you may asked?
B'cos they don't just sell item for kids, even grown up person like me will loved to hang on to their website. It's pink in color, very sweet, and everything is listed coordinately)

They have hundreds of listed item from kids stuff to even bedsheets, story books, cute hair clips and beef jerky! (Opps! Food! ha ha)

Now does this interest you?

They also selling Envirosax & Rume bags. What is this??

Well, for your information you can't get it in our local store. Its an environmental friendly
carrier for you to bring along when you go out shopping. It has a lot of design and pattern for you to choose and it can be rolled into a compact size for you to keep when not in use.
For those who's interested to know more, please visit this site.
All pictures are courtesy from www.comfybebe.com

Winter Plum Blossom Flower Flaky Mooncakes

2008-09-12T16:59:00.003+08:00

Ingredient for skin A

210g plain flour

20g icing sugar

80g shortening

110ml water

Ingredient for skin B

200g plain flour

120g shortening

For filling

800g chestnut paste I use lotus paste

For glazing

1 egg yolk (lightly beaten)

Method:

Divide filling into 50g portions, shape round, set aside.
Combine flour, icing sugar and shortening of ingredient A. Add in water and knead into a soft dough. Roll it to a long stripe, cut into 16 parts.
Combine ingredient B together. Roll into a long stripe, cut into 16 parts.
Flatten No. 2 and wrap in No. 3. Shape round and roll like a swiss roll. Do the same with remaining pieces. Repeat the process of flatenning and rolling up once again. Pull apart and wrap in No. 1. Shape round, flatten and cut into a winter plum blossom shape. Make depression in the centre with your thumb.
Arrange No. 4 on a baking tray lined with greased proof paper. Bake in a preheated oven at 180C for 20-25 minutes. Cool well.

Recipe adapted from Alan Ooi Mooncakes Y3K Cookbooks

*****

More Flaky Yam & Shanghai Moonies

2008-09-12T16:57:00.006+08:00

@ddicted to Assorted Snow Skin Moonies

2008-09-12T16:51:00.004+08:00

@ddicted to Black & White Chocolate Mousse Cake

2008-08-28T15:45:00.005+08:00

Recipe adapted from Alex Goh - Baking Code

Prepare 2 pieces 1 cm thick & 18 cm round chocolate sponge cake.

DARK CHOCOLATE MOUSSE
Ingredient A
50 gm milk
1 tsp instant coffee powder

Ingredient B
20 gm sugar
1 egg yolk

Ingredient C
60 gm dark couverture (melted)
I use cooking chocolate

Ingredient D
2 tsp gelatine
30 gm water

Ingredient E
140 gm whipped topping cream

WHITE CHOCOLATE MOUSSE
Ingredient A
50 gm milk

Ingredient B
20 gm Sugar
1 egg yolk

Ingredient C
60 gm white couverture (melted)
I use white cooking chocolate

Ingredient D
2 tsp gelatine
30 gm water

Ingredient E
140 gm whipped topping cream

Method:

Dark chocolate mousse:Cook ingredients A until it boils. Add into ingredients B, mix until well-blended. Continue to cook for 1 minute. Add in ingredients C, mix until well combined. Mix ingredients D until well blended & place it over double boiler, cook until gelatine has melted. Add it into the above mixture, mix until well-blended. Cool over ice water to 30C. Add in ingredients E, mix until well incorporated.
Place 1 layer of cake on the bottom of the 20 cm round ring mould. Pour some dark chocolate mousse onto the cake. Top with second layer of cake. Keep in the fridge for 15 minutes while preparing the white chocolate mousse.
White Chocolate Mousse: Cook ingredients A until it boils. Add into ingredients B, mix until well-blended. Continue to cook for 1 minute. Add in ingredients C, mix until well combined. Mix ingredients D until well blended & place it over double boiler, cook until gelatine has melted. Add it into the above mixture, mix until well-blended. Cool over ice water to 30C. Add in ingredients E, mix until well incorporated.
Remove the cake from fridge & pour the white chocolate mousse on top. Keep in the fridge to let it set.
Unmould & dust with some cocoa powder. Decorate with cream rosettes & chocolate shaving.

*****

Moonies @gain....Taro Flaky Mooncakes

2008-08-27T12:46:00.004+08:00

Taro Flaky Mooncakes

Ingredient for skin

A
200 gm plain flour
30 gm icing sugar
50 gm shortening
120 ml water
1/2 tsp white vinegar

Ingredient for oil skin

B
180 gm plain flour
100 gm shortening
few drops of purple colouring

For Filling

C
5 shallots (chopped)
80 ml cooking oil

D
500 gm taro or yam
(Sliced, steamed, mashed whilst hot)
150 gm castor sugar
20 gm tang min flour

Method:

Fry shallots of (C) in oil till aromatic. Add in ingredient (D) & fry till mixture into 30 gm portions, shape round.
Combine flour, icing sugar & shortening of ingredient (A). Add in water & vinegar. Knead into a soft dough & roll into a square piece.
Combine ingredient (B) & roll into a squarish, place in the centre of no. (2)
Enclose both sides of no. (3) together. Rest for 20 minutes. Use a rolling pin to flatten all sides, turn over & roll flat. Next, roll into a swiss roll, repeat process. Cut into 40 pieces, wrap in no.(1), seal edge facing downwards.
Place no.(4) on a baking tray lined with greaseproof paper. Bake in a preheated oven at 180C for 20-25 minutes till cooked through but not golden looking. Cool well.

**I only manage to make 35 pieces.
**Em...I think the skin is too thin.

Recipe adapted from Y3K Cookbooks - 爱. 月饼 by Alan Ooi

*****

@ddicted to Moonies

2008-08-26T10:18:00.003+08:00

Custard Shanghai Mooncakes

Ingredients for skin
280 gm plain flour
50 gm milk powder
25 gm custard powder
1 1/2 tbsp baking powder
100 gm icing sugar
100 gm shortening
50 gm margarine
2 eggs (grade B)

For filling
(A) 840 gm lotus paste
30 gm melon seeds (roasted) I omitted this
(B) 14 salted egg yolks - I omitted this, too

For Topping
Some olive kernels

For glazing
1 egg yolk (lightly beaten)

Method:

Combine filling (A) together. Divide into portions of 60 grams each.
Place salted egg yolks of filling (B) on a tray. Place into a preheated oven at 160C to bake for 10 minutes. Remove. Cool.
Flatten no. 1, place in no. 2. Shape round, repeat process.
Combine ingredients for skin. Use rubbing-in-method to mix into bread crumbs looking mixture with fingertips. Knead lightly into a dough, scale at 50 grams each portion.
Flatten no. 4, wrap in no. 3. shape round. Arrange on a baking tray lined with greased proof paper. Glaze surfaces and top on melon seeds.
Bake no. 5 in a preheated oven at 180C for 20-25 minutes till golden. Cool well.

Recipe adapted from Y3K Cookbooks - 爱. 月饼 by Alan Ooi

*****

Yummy Custard Raisins Sweet Bun

2008-08-15T14:11:00.004+08:00

Recipe adapted from here.

Custard Raisins Sweet Bun

Ingredients:

(A)
75 gm bread flour
75 gm cake flour
1 tsp yeast
60 gm milk
1/2 egg
30 gm sugar
25 gm butter

(B)
1 tbsp custard powder
1 tbsp sugar
85 gm milk
10 gm butter
1 tsp vanilla extract

20 gm raisins

Glazing: 1/2 egg

Method:

Place all ingredients in (B) into a pan & stirring constantly bring to the boil gently.
Remove from heat. Leave to cool, place a piece of cling film onto the custard to prevent a layer of skin from forming.
Mix all ingredients in (A) together to form a dough.
Place the dough on a lightly floured surface; knead the dough until the dough is elastic,smooth & non-sticky. It will take about 25 mins to knead the dough by hand. (I used bread machine)
Place the dough in the oiled bowl & cover with cling wrap (to seal in the moisture), let proof for 1 hour or till it doubles in size.
Take out the dough & punch out the gas produced. Let the dough rest for about 15 mins.
Roll out the dough into an oblong shape; spread the custard & raisins on it. Roll it out swiss roll style & slice it into pieces, thickness according to your liking.
Arrange them on a greased pan & let it proof for until double in size.
Brush the top with the egg mixture.
Bake for about 15 mins in a preheated oven at 180C.

Polvoron (Milk Cookies)

2008-08-13T15:31:00.003+08:00

Polvoron is a very popular dessert in Philippine.

This is for ZH's teacher who is a Filipino.

Here is another web page that provided step by step instruction.

Recipe Adapted from Aunty Yochana

Almond Polvoron (Milk Cookies)

Ingredients:

2 cups (300 gm) plain flour
1 cup milk powder of your choice (I used Fernleaf)
3/4 cup melted butter (I used 1 cup)
1/2 cup (85 gm) sugar (I used icing sugar)
1/2 cup any nuts of your choice (I omitted this)

Method:

Fry plain flour in a wok over low heat till flour turns light brown & cooked. Sieve flour into a mixing & let it cool.
Mix in the rest of the ingredients & mix thoroughly.
Press into a polvoron plunger & push it out. If you do not have a plunger, a small cake ring will work as well. (I used pineapple tarts mould)
Chill till harden before wrapping.
Leave at room temperature before serving.

@ny Orders?!

2008-08-11T15:40:00.003+08:00

Heavenly~~
Chocolate Coffee Cheesecake

Adapted from Alex Goh
Ingredients:

Cake Base
23cm round chocolate sponge cake, 2cm thick

Filling
(A)
250 gm cream cheese
35 gm sugar

(B)
30 gm flour (I use corn flour)

(C)
2 egg yolks

(D)
1 tbsp instant coffee powder
1 tbsp water
100 gm whipping cream

(E)
2 egg whites
50 gm sugar

Method:

Cream (A) until light. Add (B) & mix until well blended.
Add (C) one at a time & cream until smooth & light.
In ingredients (D), stir instant coffee powder in water until they melt. Add whipping cream & mix well. Then add it into the cheese batter from step (2). Mix until well combined.
In ingredients (E), whip the egg whites until foamy. Add sugar & whip until stiff. Add it into the cheese mixture from step (3). Mix until well incorporated.
Greased & line the bottom of the 23cm round cake tin. Place the chocolate sponge cake onto the bottom of the tin. Then pour the cheese filling over the cake.
Bake in water bath at 160C for 1 hour or until firm.
Remove it from the oven. Then unmold and let cool. Refrigerate overnight.
Dust some cocoa powder on top. Decorate as desire.

@ddicted to Swiss Roll...finally...I did it!!

2008-08-05T09:32:00.003+08:00

Swiss Roll with Cream Cheese Filling

Source: Baking Mum

Ingredients A:

4 egg yolk
25 gm cater sugar
1 tsp ovalette

Ingredients B:

4 egg white
40 gm caster sugar

45 gm cake flour
25 gm corn flour
30 ml melted butter

Method:

Whisk (A) until fluffy.
Whisk (B) until soft peak, then add (B) to (A)
Fold in sifted cake & corn flour. Mix well.
Then add in melted butter to mix well.
Pour mixture onto a lined baking pan.
Bake in a preheated oven at 190C for about 15-25 minutes.
When cake is baked, leave it in baking tray for about 5 minutes.
Turn cake out onto a piece of greased proof paper & immediately roll up the sponge cake together with the paper.
Leave it rolled up to cool for about 10 minutes.
After the sponge is cool, unroll it & spread a layer of whipped cream or jam onto the sponge & roll it up using paper as guide (like rolling sushi).
Leave sponge cake in fridge to chill before serving.
(I used cream cheese filling - Leftover from carrot cake)

@ddicted to Carrot, Spice & Sour Cream Cake

2008-08-01T10:27:00.002+08:00

Recipe Source: Family Circle (Murdoch Books)
step-by-step
quick and easy Cakes

This is my first attempt to make cakes using carrot & also my first cake from this book after bought it for sometime ago. Its a very fragrant with spice & moist cake. Here is the recipe.

Carrot, Spice & Sour Cream Cake

Ingredients:

2 1/2 cups (310 gm) self raising flour
2 tsp ground cinnamon
1 teaspoon ground nutmeg
1 cup (150 gm) dark brown sugar
2 cups (200 gm) grated carrot
4 eggs
1 cup (250 gm) sour cream (I use plain yogurt)
1 cup (250 ml) vegetable Oil/Corn Oil

Method:

Preheat oven to warm 160 C. Grease a deep 22 cm round tin & line the base with baking paper.
Sift the flour & spices into a large bowl, then stir in the brown sugar & grated carrot until well mixed.
Combine the eggs, sour cream & oil until lightly beaten. Add to the carrot mixture & stir until well combined.
Spoon the mixture into the prepared tin & smooth the surface. Bake for 1 hour 15 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Leave in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Orange Cream Cheese Frosting

60 gm cream cheese, softened
20 gm unsalted butter, softened
1 tsp grated orange rind
2 tsp orange juice
1 cup (125 gm) icing sugar, sifted

Beat cream cheese, butter, rind & juice in a bowl with electric beaters until light & fluffy.
Gradually beat in the icing sugar & beat until smooth.

Ice your cake when its cool completely.

@ddicted to Assorted Cookies - Sakura Sweet Cookies

2008-07-29T15:24:00.004+08:00

The actual name for this cookies is Triangular Sweet Cookies but since I used a flower cookie cutter, so I name it Sakura Sweet Cookies....ehhehe
Recipe adapted from Y3K Cookbooks - Cookies by Alan Ooi

Ingredients

120 gm butter
60 gm icing sugar
20 gm potato starch
30 gm milk powder
150 gm plain flour

Some pumpkin seeds

For glazing
1 egg yolk (lightly beaten)

Method:

Beat butter & icing sugar in a mixer until well-combined. Fold in potato starch, milk powder & plain flour.
Place No. 1 in-between two plastic sheets & roll to a thickness of 5mm. Stamp out designs with lightly floured cutter. Arrange on lined baking trays. Glaze cookies & top on pumpkin seeds.
Bake the cookies in a preheated oven at 180 C for 15-20 minutes until well baked. Cool well before storage.

@ddicted to Coffee Sponge Cake

2008-07-29T15:12:00.003+08:00

Coffee Sponge Cake

This is a very soft & moist cake. Indeed a recipe to keep...
This recipe was adapted from Kitchen Capers posted by Gina.

Ingredients A

120 gm flour
120 ml whipping cream
4 egg yolks

Ingredients B

2 tbsp of instant coffee powder
2 tbsp of hot water

Ingredients C

4 egg whites
1/2 tsp cream of tatar
130 gm sugar (I used 100 gm)

Method:

Mix warm coffee with whipping cream & stir till its evenly mixed. It should smell like cafe latte & has a nice brown color.
Beat egg whites with cream of tatar & sugar till it peaks.
Then add egg yolks, one at the time & continue to whisk till its well blended.
The batter should look silky smooth & yellow in color.
Add coffee milk & continue to whisk till its well combined.
Turn off the cake mixer & fold in flour till its well combined.
Pour batter into cake pan. (I used a square tin)
Bake at preheated oven 180 C for 20 minutes then reduce heat to 170 C for another 10 minutes or till done.
Remove from the oven & cool completely before slicing.

@ddicted to Steamed Moist Chocolate Cake

2008-07-26T10:24:00.004+08:00

Original recipe was from Dralion, KitchenCapers.net
& I found it from Thelazychef...here is mine...slightly adapted by me...

Ingredients:

3/4 bar of butter (188 gm - I used 90 gm of Corn Oil - to be more moist &
90 gm of butter - to be more fragrant.)
1 cup (175 gm) castor sugar
1/2 can (200 gm) evaporated milk
2 eggs, slightly beaten with a fork
1 cup (140 gm) of plain flour
1/2 cup (56 gm) of cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essence

Method:

Combine castor sugar, evaporated milk, vanilla extract/essence & butter in a saucepan.
Stir over low heat until sugar is dissolved & butter is melted, off fire & keep warm.
Add the beaten eggs into the slightly cold evaporated milk mixture & stir till well mix.
Sift the flour, cocoa powder, baking powder & baking soda into a large mixing bowl then pour the eggs mixture over the flour & stir till well mix. Cake batter should be runny.
Heat up steamer.
Lined & greased a 8 or 9 inch baking pan.
Pour the batter into prepared pan & place the pans into the steamer & cover the top of the pan loosely with a piece of aluminium foil.
Steam over medium heat for 45 minutes
Cool the cake in pan before turning out for further decoration.

Chocolate fundge topping

1/2 can of condensed milk (Small)
1/2 tsp of vanilla extract or 1 tsp vanilla essence
1/4 cup corn oil
2 tbsp of cocoa powder, sifted
a pinch of salt

Combine the sifted cocoa powder, milk & oil.
Stir over low heat till thicken. Stirring all the time.
Add in salt & vanilla extract/essence
Cool the chocolate topping a little before spreading on the cooled cakes.

@ddicted to Assorted Biscuits - German Crunch

2008-07-26T09:09:00.003+08:00

This recipe was adapted from Y3K Cookies Book
A very simple yet delicious cookie.

Ingredients:

250 gm butter
100 gm icing sugar
250 gm potato starch (I used corn starch)
100 gm plain flour

Method:

Cream butter & icing sugar in a mixing bowl. Cream well, add in potato starch & plain flour to form a dough.
Scale no. 1 at 6 gm each piece. Shape into rounds & arrange on lined baking trays. Press flat with a fork to create the pattern.
Bake in a preheated oven at 170C for 15-20 minutes until well baked through. It should be pale in colour, not a golden brown. Cool well on wire racks. Keep them in airtight containers.

@ddicted to Double Chocolate Chip Muffins

2008-07-25T14:34:00.004+08:00

These muffins are really nice.
And what most important is that I had to try 3 attempts to get it right!! :(
I over mix on my first attempt.
And my second attempt was I added 100 gm of sugar to the recipe (I want a sweeter muffin) & makes the muffins didn't rise well. . . Sigh...
Lesson: Do not Kepoh, must follow exactly to the recipe
But hey I did it at last... the recipe was adapted from Kitchen Capers Forum posted by Gina.

Ingredients:

1 3/4 cups self raising flour
1 cup milk
1/2 cup molasses
50 gm castor sugar
120 gm melted butter
1 egg
1 tsp vanilla essence
1 tbsp Cadbury's Drinking Chocolate powder
(I substitute with cocoa powder)
1/4 cup of chocolate chips

Method:

Add melted butter in a mixing bowl & cream with molasses & sugar.
Add beaten egg & mixed.
Add flour & milk, vanilla essence, Choco powder. (Do not over mix, fold in just combine will do)
Spoon mixture into paper cups (80%) full.
Drop a few chocolate chips on the top.
Baked in preheated oven at 180C for 15-20 minutes
Leave in oven for another 5 minutes before removing on wire rack to cool.

@ddicted to Mango Pudding

2008-07-07T17:16:00.002+08:00

Mango Pudding

Ingredients:

100 gm blended mango (puree)
100 gm mango cubes (I use peach)
100 ml whipping cream
20 gm gelatine
80 gm sugar
300 ml water
250 gm vanilla ice cream

Method:

Mix water, sugar & gelatine in a pan. Boil over slow fire until sugar & gelatine dissolve.
Leave the mixture to cool. When cool, add mango puree, mango cubes, whip cream & ice cream.
Stir mixture until all ice cream melted. Pour into small cups & leave in fridge to set.

Recipe adapted from here.

@ddicted to Shortbread Hearts

2008-07-07T16:43:00.009+08:00

Shortbread Hearts...anyone?!

Ingredients:

250gm unsalted butter
1/2 cup caster sugar
2 1/2 cups plain flour
1/2 cup rice flour
90 clear coloured boiled lollies

Methods:

Beat butter & sugar in a bowl until light & fluffy.
Add sifted flours & mix well to form a soft dough. Divide dough into half. Cover with plastic wrap & refrigerator for 30 minutes.
Preheat oven to 180C
Roll half of dough between 2 sheets of baking paper until 5mm thick. Cut our hearts using a 7cm cutter. Place hearts about 3cm apart on baking tray lined with baking paper. Using a 4cm cutter, cut another heart from center of each heart.
Re-roll hearts cut out with remaining dough.
Bake for 5 minutes then place a boiled lolly in the center of each hearts. Bake for another 5 minutes or until lollies are melted & shortbread are lightly browned.
Transfer the cookies together with baking paper onto a tray, cool on tray completely.

Recipe adapted from here & here.

This is the boiled lollies that I used.

@ddicted to Coconut Milk Osmanthus Jelly

2008-07-03T13:53:00.003+08:00

Coconut Milk Osmanthus Jelly

Ingredients:

Coconut Layer:
6.5 gm Agar-agar powder
50 gm sugar
200 ml water
135 ml coconut milk

Add all the ingredient together and bring to boil.

Osmanthus Layer:
6.5 gm Agar-agar powder
50 gm sugar
225 ml water
1 tbsp osmanthus flower

Add all the ingredient together and bring to boil.

Method:

Prepare 6-8 jelly mould.
Pour coconut jelly into prepared mould until half full.
Wait till coconut layer almost set then pour in the osmanthus jelly on top and let the jelly chill in fridge until set before serve.

This recipe was adapted from here.

This is for you... Angela -------%@ Rainbow Cup Cakes

2008-07-03T10:35:00.004+08:00

This was sold by our local bakery shop. Quite pricey, so making your own

will save $$ & healthy too.
(You don't know what they add in your cakes u buy ha ha)

Hope you like it Angela...

Ingredients:

3 eggs
300 gm Hong Kong flour
250 gm caster sugar
200 gm coconut milk
1 tbsp ovellette
1 tbsp pandan juice
some food colouring you like

Method:

Beat eggs and sugar until fluffy. Add in the rest of the ingredients and beat until it rise in double size.
Divide into several bowls and mix with the colour you want.
Put batter into paper cups and steam at medium high fire for 10-12 minutes.
Suitable serve for breakfast, or tea time.

@ddicted to Green Tea Ice Cream & Strawberry Yogurt Ice Cream

2008-07-03T10:26:00.001+08:00

Made this last weeked to cool down the super duper hot weather :)

This is the basic recipe.

Ingredient A:

3 egg yolks
60 gm sugar (I use 2 tbsp only)
2 tbsp vanilla essence
150 gm UHT whipping cream
(can subtitute with dairy milk too)

Ingredient B:

250 gm Non dairy whipping cream - whipped till stiff

Method:

1. Use a double boiler to heat up ingredient A until thickened. Set a side to cool.
2. Whip ingredient B until stiff and combine with No. 1.
3. Put into a container and freeze at least 5 hours.
4. Serve with chocolate sauce, caramel, toasted almond flakes or nibs,
chocolate rice or just the ice cream it self is nice to eat alone.

@ddicted to Japanese Cheese Cake

2008-06-20T14:23:00.004+08:00

My favourite - Cheese Cake

Here is the recipe:

Ingredients:

200 gm cream cheese
128 gm milk
43 gm unsalted butter
26 gm cake flour
14 gm corn flour
4 egg whites
4 egg yolks
1/4 tsp lemon juice
86 gm caster sugar
1/4 tsp cream of tartar

Method:

Melt butter & cream cheese with milk using double boiler method. Let it cool.
After it is cool, stir in corn flour & cake flour & egg yolks & lemon juice. Mix well till smooth.
In a clean bowl, add tartar into egg whites & whisk until foamy. Add sugar into egg whites in 3 portion & continue to whisk until stiff.
Pour 1/3 portion of egg whites into egg yolk batter & mix well. Combine the remaining of egg white & fold gently, do not over mix.
Bake cake in hot water bath for 15-20 minutes for 170C & then lower temperature to 150C for 40 minutes.
Cool the cake & remove it from the mould. It can be take warm or cold. No need to put into fridge.

Happy Baking(>..<)

Happy Father's Day 2008

2008-06-17T16:37:00.003+08:00

Wishing all the Fathers out there

"Happy Father's Day"

My father passed away when I was young.
I never remember how he looks like.
I only saw his photo. From what I saw, he's sure handsome :)
When I was in primary school, I always asked myself
why did he left us?
Well, what to do, it's an accident.
"Dad, I know you don't mean to left us..."
Happy Father's Day.

@ddicted to Pineapple Tarts...Again ; )

2008-06-17T16:21:00.003+08:00

Brought a tub of pineapple filling a few days ago, so decided to
make a few batch of pineapple tarts.
While baking these little cute tarts, makes me
think of baking cookies during Chinese New Year..... ha ha ha
Ok Ok
I know Chinese New Year still got
7 more months to go....

@ddicted More On Rice Dumpling

2008-06-17T11:12:00.002+08:00

This is the reward for helping my mum.
(Refer my previous post about Alkaline Rice Dumpling)
I help her finish making all the rice dumpling
within 2 hours... tired ....

@ddicted to Alkaline Rice Dumpling

2008-06-05T10:19:00.002+08:00

Alkaline Rice Dumpling

@ddicted to Fried Rice Vermicelli

2008-06-05T10:17:00.002+08:00

Fried Rice Vermicelli

Ingredients:

1 packet (250 gm) Rice Vermicelli
(Soak in water until soft - approximately 30 minutes, & cut into 1 inch length)

10 eggs (Lightly beaten)
2 tbsp oyster sauce
2 tbsp light soya sauce
1 tbsp vinegar
dash of pepper
1 tbsp sesame oil
3 pcs mushroom (soak & slice thinly)
shredded carrot

Method:

Combine eggs, oyster sauce, light soya sauce, vinegar, pepper, sesame oil, mushroom & carrot all together.
Add in vermicelli into the eggs. Fry the egg mixture in batches.
Heat up 2 - 3 tbsp of oil in a wok. Use a ladle to scoop the egg mixture into the wok.
Let it fry for a few seconds then flip over. Then stir fry it for a while. Dish up. Do not over fried or it'll be too dry.

My Auntie Fong's Secret Recipe

@ddicted to Green Bean Cookies

2008-06-05T10:13:00.003+08:00

Green Bean Cookies

This recipe was adapted from here.

Ingredients:

90 gm butter
30 gm icing sugar
a pinch of salt
100 gm plain flour
10 gm corn flour
50 gm green bean flour
1/4 tsp baking powder
40 gm almonds, halve (I omitted this)
1 egg yolk, for glazing

Method:

Cream butter with icing sugar & salt until light & creamy
Fold in sifted flour & mix well into a dough.
Roll dough out & cut out cookies with a cookie cutter. Brush with beaten egg & top with half an almond.
Bake in preheated oven at 150 degC for 15-20 minutes.

@ddicted to Fantasy Cheese Cake

2008-06-05T10:11:00.002+08:00

Fantasy Cheese Cake

June, a month full of celebrations. Why?
Because my birthday fall on this month, so is my elder sister, D, the next day after mine.
One of my boss's birthday fall on this month too and so is my one and only colleague.
So i made this especially for him.
Happy Birthday Mr. L!

You can find the recipe here.

@ddicted to Classic Chocolate Torte

2008-06-05T10:09:00.003+08:00

I made this cake for ZH's god mum which her birthday fall on the month of June too :)

Classic Chocolate Torte

This recipe was adapted from here.

Ingredients:

150 gm dark chocolate
100 gm butter, bring to room temperature
3 egg yolks
3 egg whites
70 gm caster sugar
30 gm cake flour
15 gm cocoa powder
icing sugar for dusting

Method:

Preheat oven to 170 degC. Line the bottom of an 18cm round pan or spring form pan with parchment paper. Grease & flour the sides. Shift flour & cocoa powder together, twice, set aside.
Melt dark chocolate in a bowl over a pan of simmering water. Remove from heat, add in butter & mix well. Let cool.
With a manual whisk, whisk egg yolks with 35 gm of caster sugar, till the mixture becomes thick, creamy & custard like.
Add in melted chocolate mixture & whisk till well mixed.
Fold in flour gently with a spatula. Set a side.
Beat egg white in a clean bowl and whisk with the remaining of the caster sugar until become stiff peaks form.
Combine chocolate mixture & egg whites together in 3 batches and fold gently.
Pour cake batter into prepared pan & bake at 170 degC for 30-35 minutes or until skewer inserted into the center comes out clean.
Remove cake from oven, leave it in the pan for about 5 minutes. Unmold & let cool, right side up (do not invert) on wire rack.

@ddicted to Pak Tong Gou

2008-06-05T09:57:00.003+08:00

Pak Tong Gou aka White Sugar Sponge
Recipe adapted from Florence-Do What I Like's Blog

Ingredients A:

170 gm Sieved rice flour
130 gm - 150 gm caster sugar
360 ml water

Ingredients B:

3/4 tsp Instant yeast
1 tbsp warm water

Method:

Mix B & leave aside for 10 minutes for use later.
Mix A together well & cook over slow heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming).
Sieve this mixture into a big mixing bowl & cooled it in a basin of water.
Mix 1 & 2 together & blend well.
Cover mixture with glad wrap & prove in a warm place for 1 - 2 hours. When mixture show signs of bubbles all over the surface then it is ready for steaming.
Pour the ready batter into a 19.5cm x 19.5cm greased pan & steam on high heat for 20-25 minutes.
Cut into serving pieces when cool.

@ddicted to Deep Fried Sweet Potato Glutinous Rice Balls With Red Bean Paste

2008-06-05T09:38:00.005+08:00

Deep Fried Sweet Potato Glutinous Rice Balls
With Red Bean Paste

Ingredients:

Skin:
200 gm mashed sweet potatoes
300 gm glutinous rice flour, sifted
1 tsp baking soda
150 gm castor sugar
100-120 ml boiling water

Filling:
400 gm peanuts, fried & chopped
100 gm castor sugar
50 ml oil
(I use red bean paste)

To coat:
150 gm sesame seed (for coating)
(I omit this)

oil for deep frying

Method:

Skin: Mix & knead all ingredients until a pliable dough is formed. Divide into 40 parts.
Filling: Mix all the ingredients together & form into 40 balls.
Wrap filling with skin & form into a ball. Dip in water & coat with sesame seeds.
Heat up oil, deep fry balls until golden brown using medium low heat. Dish & drain. Serve as snack.

@ddicted to Steamed Sweet Potato Cup Cakes

2008-06-05T09:35:00.004+08:00

Steamed Sweet Potato Cup Cakes

Ingredients:

300 gm orange colour sweet potatoes
150 gm tapioca flour
100 gm castor sugar
300 ml thick coconut milk

Coating:
1/2 grated coconut, white parts only
1/2 tsp salt
(I use desiccated coconut)

Some small Chinese tea cups

Method:

Peel, wash & cut sweet potatoes into chunks. Steam with high heat for 30 minutes until very soft.
Put hot sweet potatoes into a cake mixer, add tapioca flour, castor sugar & beat until very smooth & fine. Slowly pour in thick coconut milk, salt & mix into very smooth thick batter.
Sieve the batter then pour batter into small Chinese tea cups & steam with high heat for 15 minutes until cooked.
Leave to cool before removing them from the tea cups.
Coating: Mix white grated coconut with salt. Steam for 20 minutes. Leave to cool.
Before serving, coat with white grated coconut & serve as snack.

Adapted from Agnes Chang - Delightful Snacks & Dim Sum

@ddicted to Birthday Cakes - Blueberry Mousse Cake

2008-05-31T11:08:00.002+08:00

ZH's Birthday Cake - 2 years old

@ddicted to Pineapple Tarts

2008-05-31T10:53:00.002+08:00

@ddicted to Kek Lapis

2008-05-31T10:27:00.003+08:00

Lapis Cake

Ingredients:

10 egg yolks
6 egg whites
8 oz caster sugar
15 oz butter
7 oz Hong Kong flour
2 oz cold water
2 tbsp ovelatte
4 tbsp condensed milk
1 tsp vanilla essence

Method:

Cream butter & condensed milk until fluffy & set aside.
In another bowl, beat egg yolks, egg whites, sugar, Hong Kong flour, vanilla essence, water & ovelatte until fluffy - double in size.
Combine 1 & 2 together.
Prepare a 8" baking tray, grease & flour the pan.
Preheat oven with top & bottom grill for 5 minutes.
Grill the first layer with top and bottom grill for about 4-5 minutes. Monitor the surface, so it won't burn. First layer is about 4-5 tbsp.
After first layer is done, prick with toothpicks if there is any 'breakout' aka bubble appear & press slightly with lapis press.
Second layer onwards should use ONLY TOP GRILL. About 4-5 minutes also. Need to monitor so it won't burn. Continue to grill until the batter finish.

* This recipe is very easy to make, & you can add in haw flakes or pitted prune in the layer too. Then it will be come prune layer. Just slice the pitted prune into bites size and sprinkle on top of each layer. Personally i think 1 layer without prune & 1 layer with prune is better.

* You can also add other flavor to this cake too. Such as using coffee emulco, mocha, strawberry or any paste you like, & divide the batter for a colourful combination. Its all in your mind - how artistic you are.....

@ddicted to Butter Cake

2008-05-29T11:21:00.004+08:00

This is a very delicious butter cake. My family loves it very much.
The texture is very soft & moist.

Butter Cake
Recipe adapted from here.

Ingredients A:

250 gm butter
100 gm caster sugar
1 tsp vanilla essence
90 gm egg yolk
1 tbsp evaporated milk
200 gm cake flour
5 gm baking powder
a pinch of salt

Ingredients B:

160 gm egg white
100 gm caster sugar

Method:

Beat butter, sugar, salt & vanilla essence until light & creamy.
Add in egg yolk one at a time & beat until creamy. Add in evaporated milk.
Fold in sieved cake flour & baking powder.
Whisk ingredient B to a soft peak & fold gently into No. 2.
Pour into a 20 cm round tin & bake at 175 degC for about 45 minutes or until cooked.

@ddicted to Doggie Horlick Cookies

2008-05-28T10:47:00.003+08:00

Cute Cute Horlick Doggie Cookies

Recipe adapted from Kitchen Capers Forum

Ingredients:

180 gm Golden Churn butter
80 gm Horlick powder
200 gm top flour or cake flour
25 gm cornflour
25 gm milk powder

Decoration - Koko Crunch, Chocolate Chips, Chocolate Rice

Method:

Sift flour, corn flour & baking powder.
Cream butter & horlick for 3 minutes at low speed. Do not overbeat.
Add the sifted flour & beat for 1 minute to form a dough.
Divide dough into 10 gm each. Roll into a ball.
Insert 2 pieces of Koko Crunch to form the ears & 1 chocolate chop as the nose. 2 chocolate rice for the eyes.
Bake at 140 degC (preheated) for about 25 minutes.
Cool before storing.

@ddicted to Chocolate Cheese Cake With Blueberries...Minus the Chocolate....

2008-05-28T10:40:00.004+08:00

This was for my parent's
20th Wedding Anniversary
Huh?? 20th? Well its too complicated to explain here...hheeheh
Adapted from Aunty Yochana

@ddicted to Yuan Bao Cheese Cookies

2008-05-28T10:37:00.003+08:00

I'm Gonna Be *Rich*...: )

@ddicted to Taiwanese Sun Pastry

2008-05-28T09:59:00.003+08:00

Taiwanese Sun Pastry
This recipe was adapted from Do What I Like - Florence's Blog
You can find step by step to handle the pastry @ her website. She got many wonderful recipe shared there.

@ddicted to Lao Po Bing

2008-05-28T09:55:00.002+08:00

Lao Po Bing

My mother in law asked "Em...why do your Lao Po Bing not flat de??"
I say "Oh, its because the Lao Po Bing looks like me.... round and fat" LOL

@ddicted to Serikaya Cake

2008-05-28T09:51:00.003+08:00

Seri Kaya Cake

Ingredients A:

230g butter
1/2 tsp vanilla essence
5 eggs

Ingredients B: (sieved together)

175g plain flour
1 1/2 tsps double action baking powder

Ingredients C:

100g condensed milk
150g kaya
125g horlick
100g black treacle (I add 1 tbsp of browning)
200ml evaporated milk

9' cake tin

Method:

Line and grease a 9' round cake tin. preheat oven at 180C.
beat butter and vanilla of ingredient (A) in a mixing bowl until creamy.
Add in eggs one at a time.
Gradually add in ingredient (B) and ingredient (C) alternately until well combined.
Pour into prepared tin.
Steam bake for 45-50 minutes or until skewer comes out clean when inserted into cake center. (I did'nt steam bake it, i steam it for 60 minutes)

@ddicted to Red Bean & Green Tea Mousse Cake

2008-05-23T16:57:00.008+08:00

Red Bean & Green Tea Mousse Cake

This recipe was adapted from Aunty Yo. For inside view, please visit Aunty Yo's Blog. Tq!
I made this for my grandmother's birthday on 3rd , May 2008.

Ingredients:

Sponge cake - 80gm cake flour
75 gm sugar
4 nos. eggs
30 gm corn oil

Whisk eggs & sugar till creamy.
Fold in flour & cornoil & pour into 8" square tray.
Bake for 35 - 40 mins at 175C till cooked.
Leave cake to cool on wire rack. Place into an 8" square cake ring.

(I used sponge cake mix for this sponge cake & I'm using a 10" round cake ring)

Green Tea Mousse Filling

5 gm green tea powder
30 gm sugar
2 nos egg yolks
50 ml fresh milk
1 tbsp gelatine powder
30 ml water
200 gm whipped cream
a drop of green colouring (I omitted this)

Red Bean Mousse Filling

130 gm canned Japanese Red Beans (I used red bean paste)
2 nos egg yolks
20gm sugar
50 ml fresh milk
1 tbsp gelatine powder
30 ml water
200 whipped cream

Method:

Green Tea Mousse - Whisk egg yolks with sugar & whisk till pale in colour.
Warm up fresh milk, add in gelatine mixture & stir till dissolved.
Pour into egg yolk mixture & stir vigorously & put back onto stove & cook over low heat till slightly thickened.
Add in green tea powder & stir till well mixed. Leave to cool.
Fold in whipped cream & pour on top of square cake. Leave in fridge to set a little.
Red Bean Mousse - same method as green tea mousse filling. Use red beans instead of green tea powder.
Pour red bean mousse filling on top of green tea mousse filling.
Leave to set in the fridge.
Slice cakes into rectangles & pipe some whipped cream on top. Decorate with some canned red beans.

@ddicted to Matcha Chiffon Cake

2008-05-23T16:55:00.006+08:00

Matcha Chiffon Cake

Ingredients:

5 Grade 'A' eggs (separate yolk & white)
170 gm self raising flour
150 gm castor sugar (divide into 2 portion)
90 gm corn oil
60 gm coconut milk
1 tsp matcha aka green tea powder
1 tsp cream of tatar

Method:

In a clean bowl, put egg yolks, 1 portion of sugar, corn oil, coconut milk & matcha & mix until incorporate.
In another clean bowl, beat egg whites with the other portion of sugar & cream of tatar until stiff.
Combine egg whites with No. 1 slowly until mix well. Do not over stir.
Pour into a chiffon cake mould and bake at 180C preheated oven for 35-40 minutes.
When cooked, turn over the cake together with the mould and let it cool.

@ddicted to Orange Poppy Seed Cakes

2008-05-23T16:54:00.007+08:00

Or4ngy Poppy Seed Cake
Adapted from Aunty Yochana

Ingredients:

175 ml fresh milk
1/3 cup poppy seed
200 gm butter
180 gm fine sugar
1 tbsp orange zest
1/2 cup orange juice
270 gm cake flour
1 1/2 tsp baking powder
3 nos eggs
1 tsp orange essence (optional)

Method:

Soak fresh milk with poppy seed & leave aside
Cream butter & sugar till creamy. Add in orange essence
Add in orange zest.
Add in eggs, one at a time till well mixed.
Add in milk mixture & orange juice into the creaming butter & fold in the cake flour & baking powder.
Pour into a 8" round tray & bake at 175 degC for about 50-60 minutes or till cooked.
Remove from oven, leave in the tin for 5 minutes before removing from the tin.
Cool on wire tack.

@ddicted to Tuna Puff Pastry

2008-05-23T16:52:00.007+08:00

Tuna Puff Pastry
recipe adapted from Yum Yum Magazine

Filling:

1 tin tuna fish, 3 tbsp mayonaise
1/2 onion, removed skin & diced

Ingredients:

5 pieces frozed puff pastry (15cm x 15xm) (Can buy from KS Tan Bakery Supplies 085-418728)
some beaten egg

Method:

Filling :Put all ingredients into a mixing bowl and mix well.
Brush a little beatan egg onto the sides of a piece puff pastry. Put 3 tbsp filling on top & fold the puff pastry into a triangle. Press the sides using a fork. Glaze with beaten egg.
Bake in a preheated oven at 200C for 20 minutes or until golden brown. Remove and serve.

@ddicted to Heart Shape Chocolate Almond Cakes

2008-05-23T16:50:00.005+08:00

Chocolate Almond Cakes

Ingredients:

Cake:

12 ounces (336 gm) butter, room temperature
1 pound (450 gm) almond paste (I use ground almond )
1 3/4 cups (306 gm) sugar
3/4 cup (94 gm) flour plus 2 tbsp cocoa powder
8 large eggs

Glaze:

4 ounces (112 gm) dark chocolate, melted

Method:

For the cake: You will need a half-sheet pan 12"x17"x1". Line the pan with parchment paper. Butter & flour the parchment paper.
Preheat oven to 180C.
In an electric mixer, beat the butter & almond paste together on medium speed for about 5 minutes until it is very light and fluffy, scraping down the sides as necessary.
Add sugar & flour, cocoa & continue blending together on low speed.
Increase speed to medium & add the eggs one a time, letting each egg incorporate before adding the next.
Let the batter mixing for a couple more minutes until it has lightened in color.
Pour the batter into the prepared pan & spread evenly. Bake for about 25 minutes, unitl the center is just set - it may feel slightly spongy but skewer inserted into the center should come out clean.
Remove the cake from the oven & place on cooling rack. After cooling, put the cake into refrigerator for about 20 minutes before you cut it as it will be quite soft & moist.
To glaze cakes: Using a 2 1/2" cutter or any size u desired of your choice, cut out shapes from the cake.
Brush or pour some of the melted chocolate over cut out cakes. Let the cake sit for a few minutes for the chocolate to set. Chill in refrigerator before serve.

@ddicted to Baked Cheese Cake...Again : )

2008-05-23T16:49:00.006+08:00

Baked Cheese Cake

Ingredients:

A - 300 gm Cream Cheese at room temperature
20 gm castor sugar

B- 50 gm sour cream (I subtitle with plain yogurt)
2 egg yolks

C - 10 gm (1 tbsp) low protien flour
10 gm (1 tbsp) corn flour

D - 70 gm egg whites
50 gm castor sugar
1/4 tsp salt

Method:

Prepare a 8" baking tray. Preheat oven at 150C.
Cream cream cheese & sugar.
Add in B & C & mix well.
In a clean bowl, beat D until stiff.
Combine No. 2 & No. 3, using slow motion, not to broken the air bubbles, until incorporated.
Steam bake for 60 - 70 minutes at 150C.

@ddicted to Baked Cheese Cake

2008-05-23T16:47:00.006+08:00

Baked Cheese Cake - Adapted from here.

Ingredients:

200 gm cream cheese
100 gm fresh milk/UHT milk
60 gm butter
20 gm corn flour
25 gm cake flour
5 egg yolks
5 egg whites
110 gm castor sugar

Method:

Using double boil method - Melt cream cheese & milk. After melt, add in butter & stir well.
Add corn flour & cake flour. Mix well.
Add in egg yolks. (Stir vigorously to prevent the egg yolks from cook) Set aside.
In a clean bowl, beat egg whites into bubbles, & add in 1/2 portion of sugar. When the batter turn into smaller bubbles, add the remaining 1/2 portion of sugar & use a medium speed to beat until become stiff.
Combine egg whites with egg yolk batter stirring slowly not to break the air bubbles.
Steam bake in a preheated oven 160C - 170C for 50 - 60 minutes.

@ddicted to Char Siew Pau

2008-05-23T16:45:00.006+08:00

Simple Char Siew Pau
Adapted from Aunty Yochana's Blog

@ddicted to Mango Mousse Cake

2008-05-23T10:17:00.007+08:00

Mango Mousse Cake
This wonderful cake was adapted from here.

You can use a basic sponge cake or swiss roll recipe for the sponge.

Ingredients:

Mango Mousse:

360 gm whipped cream
330 gm mango puree
1 1/2 tbsp lemon juice
mango cubes (optional)
20 gm gelatine powder
4 tbsp water

Method:

Soak gelatine with water until dissolved it with microwave for 20 seconds.
Pour mango puree in whipped cream, add in gelatine mixture and lemon juice.
Add in mango cubes.

Mango Mirror

150 gm mango puree
50 gm water
1 tbsp gelatine powder

Dissolved gelatine with water. Melt it over double boiler or microwave for 20 seconds. Add in mango puree. Pour over chilled cake.

Assembly:

Wrap cake ring with a cling film. (This is to prevent the mousse from leaking out)
Lay 1 piece of sponge in center of cake ring. Sponge should be slightly smaller than ring.
Pour half the mango mousse on the cake layer.
Place 2nd layer of sponge on the mousse then pour in remaining mousse and let it chill in fridge till almost set.
Do the mango mirror, and pour it over the set mousse and chill till set.

@ddicted to Rainbow Agar-Agar

2008-05-22T14:37:00.003+08:00

RAINBOW AGAR AGAR

Consist of coconut milk, agar-agar powder, sugar and food coloring.

@ddicted to Fruit Tarts

2008-05-22T14:05:00.003+08:00

FRUIT TART

This wonderful Fruit Tarts was adapted from this Forum - Imperial Kitchen.
Since it's very difficult to get imported fresh fruits here in Miri & when it does, mostly very expensive.
So I just use canned peach... ;D

@ddicted to Cut Out Cookies

2008-05-22T13:23:00.010+08:00

After searching high & low for the Pooh n Tigger & Mickey n Minnie cookies cutter, finally I found it from this site. Yay...;)

This recipe was adapted from Happy Home Baking.

BUTTER COOKIES

Ingredients:

(makes about 36 pieces)

100 gm butter, softened at room temperature
80 gm caster sugar
1 egg yolk
180 gm cake flour
(I added more flour b'cos I find it too fragile to handle - about 50gm - 80 gm) (I add till the dough doesn't stick to my hands)
20 gm corn flour

Method:-

Sift cake flour & corn flour together & set aside. Line baking tray with parchment paper, set aside.
With an electric mixer, add in sugar to the butter in 2 ~3 additions & cream till the mixture turns pale & fluffy.
Add in egg yolk and mix well.
Add sifted flour mixture in 2 ~ 3 additions, stir with a spatula to form a soft dough.
Place dough in a plastic bag & flatten with rolling pin.
Refrigerate the dough for about half an hour.
Remove dough from fridge. Roll out dough on slightly floured work surface & cut out with slightly floured cookie cutters. If the dough appears to be a little to hard & breaks into pieces while rolling, leave it at room temperature for a few minutes. The dough will soften up & can be rolled easily.
Bake at pre-heated oven at 175°C for 15 mins.
Let cool & store in air-tight container.