tag:blogger.com,1999:blog-78597237529945707052024-03-13T17:44:06.201+08:00RainbowsSweet Jasminehttp://www.blogger.com/profile/15200406935669259230noreply@blogger.comBlogger341125tag:blogger.com,1999:blog-7859723752994570705.post-59118389847293670632011-12-11T16:01:00.004+08:002011-12-13T09:11:03.201+08:00Fine Dining @ Suffolk House....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_V_eIU70sl7gInLwa4rpsGe1CS9td8PdubPHHIwXIm2A3esA2GiTV9Kz_98PdOKolTBikzMptrTFGH5u0a-tKKpCjs6AMPV4rcGXocIiJfgd24vHubGJY2I18PxYowq3DlvCHR2hx5rU/s1600/DSC02201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_V_eIU70sl7gInLwa4rpsGe1CS9td8PdubPHHIwXIm2A3esA2GiTV9Kz_98PdOKolTBikzMptrTFGH5u0a-tKKpCjs6AMPV4rcGXocIiJfgd24vHubGJY2I18PxYowq3DlvCHR2hx5rU/s320/DSC02201.JPG" width="240" /></a></div><br />
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Browsing through my blog postings today, I see lots of posts still sitting as drafts on my website storage waiting to be posted. I am just so lazy to write this year since I am into other things. Here is an interesting post about a beautiful historical building I visited with my son in September last year which was renovated and has been turned into a tourist attraction and has a fine dining restaurant there. Here is my write out in my draft done last year.<br />
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"Son H was having his usual one day off from work per week and he brought up the idea of going out for lunch with me to this special place called <span class="Apple-style-span" style="color: red;">Suffolk House.</span> It is indeed a great house or rather a big mansion to me. It is a historical building said to be build by Captain Francis Light more than 2 centuries ago. It had been restored and is one of the great heritage building in Penang. More info about Suffolk House can be seen<span class="Apple-style-span" style="color: #ff9966;"> </span><a href="http://www.penang-traveltips.com/suffolk-house.htm"><span class="Apple-style-span" style="color: #ff9966;">here</span> </a>and <a href="http://en.wikipedia.org/wiki/Suffolk_House,_Penang"><span class="Apple-style-span" style="color: #33ff33;">here</span>.</a>"<br />
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Here are some pics I took while having my lunch there.........<br />
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It is seems like more than a decade that I had gone back to teaching or in fact in touch with any kids at all after I had been disabled with RA, ( Rheumatoid Arthritis). Much to my anxieties when my niece and sister wanted me to help out with their child learning centre at <a href="http://www.facebook.com/kidscomp"><span class="Apple-style-span" style="color: red;">KidsComp</span></a> which has baking class as one of their many holiday programs recently.<br />
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So it is an opportunity for me to get in touch with teaching again or in short as well as with the outside world of kids. My past teaching career was with only kids at school and within the confinement of a music room with the piano, musical notes and theory as the main subject. So what am I going to do with kids as young as six to nine years of age in the world of baking. I love baking and cooking since I have been confined at home with my music career going down the drain with some badly damaged fingers due to RA.<br />
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So with some preparations my very creative niece managed to crack her brains to come out with some interesting program that she thought the kids would loved. We go crazy running about the island looking for utensils that the kids would love to have and needed. My niece had sleepless night looking out for ideas and materials to make the classes as attractive to a child's mind. So I am only out there to help her get the kids to bake and have fun during the long year end holidays.<br />
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I have finished 2 classes so far and I am surprised that kids can have so much fun and delight in what you can offer them if you really put your time and heart into it. They were so much fun to be with and you cannot described how much you have shared your knowlege and skills in baking with them until you get down on your knees to be with them laughing, teaching as well as giving them all your attention to cleanliness and safety. They had so much enthusiasm and they just practically followed what I show them without any questions or doubt. It is such joy to be with them seeing them doing things what adults can do.<br />
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Here are some pics to share of my last 2 classes. Just watch their expression and words cannot describe how they felt and how much they could do in the world of baking......<br />
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</div><div class="separator" style="clear: both; text-align: center;">Niece Lena supervising them.................</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vnFUFQZlyinH1GCr8xXt26OGbjYp0NgOKz6aTQP6keSsDYqD5CSkRlN1cE_MiBj_OTaMPbuA_xbutSTCqxFzeadyt3UpvNQCerthc9VUFFPX_xf64jokh5JQ7Ru1jHOAatzYHP7jF9c/s1600/IMG_2237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vnFUFQZlyinH1GCr8xXt26OGbjYp0NgOKz6aTQP6keSsDYqD5CSkRlN1cE_MiBj_OTaMPbuA_xbutSTCqxFzeadyt3UpvNQCerthc9VUFFPX_xf64jokh5JQ7Ru1jHOAatzYHP7jF9c/s320/IMG_2237.JPG" width="320" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Wow, this is fun and hard work said the kids..........</div><div class="separator" style="clear: both; text-align: center;"><br />
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Looks like I am the only boy chef here but I love it...........<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaT2V7wWVjXjGhAL3Z4m6ypE80wORv7wNPh1-kakx-GUS4aFmYB03Y0-KpPmgutEprpJH_a7C62QZH8qa_FtquB7FEveUsYDANczDVlGrnbDjW6Q22n0nkbmgbNb14dV5MIMSRrf6gjU/s1600/IMG_2254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaT2V7wWVjXjGhAL3Z4m6ypE80wORv7wNPh1-kakx-GUS4aFmYB03Y0-KpPmgutEprpJH_a7C62QZH8qa_FtquB7FEveUsYDANczDVlGrnbDjW6Q22n0nkbmgbNb14dV5MIMSRrf6gjU/s320/IMG_2254.JPG" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: center;">Putting the final touches of chocolate chips on top...........</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjG8IQdlJ75f2bhV73whj-9fdgyLA23NsuVeY2q9rfHFncwWfHzXRhKNHgtFvepp3IBpVehitXOWegDKf7l0cja5Z5UB6-cuMTXNcu61AKa4RTfNl4BnZNt6FaC_pWctpDgrRQUS03Ak/s1600/IMG_2173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjG8IQdlJ75f2bhV73whj-9fdgyLA23NsuVeY2q9rfHFncwWfHzXRhKNHgtFvepp3IBpVehitXOWegDKf7l0cja5Z5UB6-cuMTXNcu61AKa4RTfNl4BnZNt6FaC_pWctpDgrRQUS03Ak/s320/IMG_2173.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;">My muffins are ready to bake........</div><div class="blogger-post-footer"><script src="http://widgets.technorati.com/t.js" type="text/javascript"> </script>
<a href="http://technorati.com/?sub=tr_searches-horizontal-ticker_t_js" class="tr_searches-horizontal-ticker_t_js" style="color:#4261DF">View technorati.com</a></div>Sweet Jasminehttp://www.blogger.com/profile/15200406935669259230noreply@blogger.com0tag:blogger.com,1999:blog-7859723752994570705.post-5707803838135982382011-12-04T17:57:00.012+08:002011-12-08T17:34:55.340+08:00Belated Birthday Dinner @ Aroi Thai Restaurant...........<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3a8wIxZ8iBGVNahdRZ7NGQXalnboazkWegxt39F_N3Av08jBxy3N1XyGHOJyH38OQiQDmmwrvUk_JaYwjdz0sbkPunU_voWrqyPZlG-b4dIuWK4l41SLwObDYO0kLNo8HZZd3S8AfEqY/s1600/IMG_2268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3a8wIxZ8iBGVNahdRZ7NGQXalnboazkWegxt39F_N3Av08jBxy3N1XyGHOJyH38OQiQDmmwrvUk_JaYwjdz0sbkPunU_voWrqyPZlG-b4dIuWK4l41SLwObDYO0kLNo8HZZd3S8AfEqY/s320/IMG_2268.JPG" width="239" /></a></div><div><br />
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</div><div>The other day one of my dearest friend <span class="Apple-style-span" style="color: #ea9999;">Adelyn</span> had turned a year older and we made it an excuse to catch up with her again to have none other than food on our mind. Though everyone was busy working their heads off we still find time to celebrate her birthday though belated. This time we had our get together celebration at a fine Thai restaurant along the busy Burma Road in Pulau Tikus known as <span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #cc0000; font-weight: bold;">Aroi Thai Restaurant. </span><span class="Apple-style-span">Here are what we ordered for the 5 of us........</span></span></div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKzY-R8_ZhEeBzmdXygCT4JKVvwZOJ6UduYmIl1zWOSxuSpSxlEkBKOFQPRReJAoBhfIK6f-rDitpd8ovkfIRMlnXbycQXJMA82OdUBSRtUTqF1TRi1U6oLOOD_l2vfZMAuMp51eNVD4/s1600/DSC05790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKzY-R8_ZhEeBzmdXygCT4JKVvwZOJ6UduYmIl1zWOSxuSpSxlEkBKOFQPRReJAoBhfIK6f-rDitpd8ovkfIRMlnXbycQXJMA82OdUBSRtUTqF1TRi1U6oLOOD_l2vfZMAuMp51eNVD4/s320/DSC05790.JPG" width="320" /></a></div><div><br />
</div><div><span class="Apple-style-span" style="color: lime;">Cha Om.</span>.. a Thai omelette with Om vegetables.......The omelette was nicely fried with a crispy outer layer with the Om vegetable wrapped in the inner layer. Quite appetizing for those who love omelette but I would prefer if they add more of Om vegetables for a more crunchy taste to the dish instead of the eggy smell overpowering the sweet smell of Om vege.</div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oWCB8jG0Ug-wumC-3u_ZnMRwNjucpiFyGTFusz2oJRBcvDt8f-ZiqMFGetvFLMHiVIALA0JLNLGkNnOAKERyz3pnz_1S_ylA3pE-WQzCnv1gDAtH_g3qZmEz09Hj-r09isO__7GjvbQ/s1600/DSC05792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oWCB8jG0Ug-wumC-3u_ZnMRwNjucpiFyGTFusz2oJRBcvDt8f-ZiqMFGetvFLMHiVIALA0JLNLGkNnOAKERyz3pnz_1S_ylA3pE-WQzCnv1gDAtH_g3qZmEz09Hj-r09isO__7GjvbQ/s320/DSC05792.JPG" width="320" /></a></div><div></div><div><span class="Apple-style-span" style="color: blue;">Phad Phuk Ruam Mit Moo</span>,....this is our normal Chinese dish of stir fried mix vegetable dish of bits of cauliflower, baby sweetcorns, carrots, green leafy vege flavored with slices of chicken breast. Just right for my sensitive stomach which could not take spicy food. </div><div><br />
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</div><div><span class="Apple-style-span" style="color: #38761d;">Pandan Wrapped Chicken.</span>...a herbal marinated pieces of chicken thighs wrapped in pandan leaves and then deep fried in hot oil. The meat was nicely marinated and taste good with the aromatic flavors of pandan in its tender meat. </div><div><br />
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</div><div><span class="Apple-style-span" style="color: magenta;">Geang Som Pla</span>.......Sweet and sour fish... A very nice spicy dish with a special sweet spicy and sour soup cooked with slices of coconut flesh and coconut water that is poured over the deep fried fish. The soup was yummy according to my niece Lena and as she almost drank up all the soup to my delight as to its goodness. I had to be contented with just nibbling on the crispy fish and the sweet slices of coconut flesh drowned in the sweet and sour sauce. </div><div><br />
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</div><div><span class="Apple-style-span" style="color: orange;">Poo Cha</span>,....a new dish of the restaurant which was not on the menu yet. It is actually stuffed crabs with crabmeat and minced meat with some herbal ingredients. It was stuffed with too much of meat which I find too meaty for my liking. More crabmeat with less minced meat and a more spicy flavor is what I find lacking. Though the meaty fillings was eaten with some sambal belacan provided I would love to have more of the spicyness of pepper or ginger in the fillings. </div><div><br />
</div><div>Overall the food was nicely presented and pleasing to the eyes. Service was good too with not too much waiting and served with a smile. The nicely lit up spaces of warm lightings making the ambience cosy and relax. We really had a great night there feeling our tummies to the brink and have no more space for any desserts but seeing that we are still spending our time chatting for an extra hour after dinner the owner was kind enough to give us a plate of mango glutinous rice with coconut milk on the house.</div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1daDVnhhqZAnO8JfquWVadVpw65Cl-pJ8jpNQX2Zqqslid3uhibh2r9H52rjgzMLQDm-ByDuHaVXDLjw08wZpyuvBEw19Zk2XXLYp02EfYMN8D8_BUr2GnEgqab2rfGzMEqFyAQl8XU/s1600/IMG_2289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1daDVnhhqZAnO8JfquWVadVpw65Cl-pJ8jpNQX2Zqqslid3uhibh2r9H52rjgzMLQDm-ByDuHaVXDLjw08wZpyuvBEw19Zk2XXLYp02EfYMN8D8_BUr2GnEgqab2rfGzMEqFyAQl8XU/s320/IMG_2289.JPG" width="320" /></a></div><div> </div><div>Mango with glutinous rice and coconut milk..............<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgsNOgtInZO8m76-jqOzoHTLi0z3cIgejHHvedkAARKOy67o3MmzNoB5VpkiRANQ-TJV7IzsKhTyHEAEE78WwYWCJI-PbqEyz4eVX0O1yIrNPDNBgL2lI9ZejVZbXXFiRrLQKSeoTQ18/s1600/IMG_2276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgsNOgtInZO8m76-jqOzoHTLi0z3cIgejHHvedkAARKOy67o3MmzNoB5VpkiRANQ-TJV7IzsKhTyHEAEE78WwYWCJI-PbqEyz4eVX0O1yIrNPDNBgL2lI9ZejVZbXXFiRrLQKSeoTQ18/s320/IMG_2276.JPG" width="320" /></a></div>5 of us having a good time...........................<br />
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Aroi Thai Restaurant is located at:<br />
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391 Jalan Burma<br />
10350 Pulau Tikus<br />
Penang.<br />
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Tel: 04- 2276771<br />
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Lunch: 11.00 am - 2.30 pm<br />
Dinner: 6.00pm - 10.00 pm</div><div class="blogger-post-footer"><script src="http://widgets.technorati.com/t.js" type="text/javascript"> </script>
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We do not know what to order at first and finally on the recommendation of the nice waitress we try a few of their famous and popular dishes.<br />
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For appetizers we had huge bouquet of Portbello mushrooms covered with awesome cheese sauces that trigger your senses with its creamy flavor and sucullent mushroom on every bite. It is served with a portion of fresh garden salad.<br />
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Then follow by creamy mushroom soup with garlic bread.<br />
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Their thin and crispy yet soft on the edges homebaked Buono pizza is not to be missed. Topped with thin slices of pork sausages, mushrooms , rocket salads and mozzarella cheese on a bed of cream sauce.<br />
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Their special of the day was Beef Cheek Stew , the best I had ever tasted. The beef was so tender and in fact you dont have to chew on it as it just disintegrate in your mouth in flavorful sauces. Come served in large portion on a hot earthern claypot. <br />
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For pasta the seafood linguine drowned in mussels, clams, squids, prawns and crayfish in rich flavorful and savory sweet tomato sauces made it a delight to your tastebuds. Wrapped in foil it is served hot and kept warm while you go for a second helping.<br />
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The seafood Risoto in rich creamy tomato sauces is well done and not too overpowering with its rich flavorful sauces. It tastes sweet and not sour like some othe tomatoes based dishes.<br />
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Lastly the Truffle Ravioli like our chinese wonton wrapped in truffles was really good too. Drown in rich creamy white sauces the ravioli was of the right texture and bite. <br />
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With such nice food and ambience in a quiet place any Singaporean or food lovers would go the extra mile to have a good meal.<br />
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Here is the friendly Italian Chef cum owner Mr Salvatore Buono with me......<br />
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Location of Buono Pizza bar is no 23 Lichfield Road, Serangoon Gardens......<br />
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Snow Skin mooncakes are mooncakes that have an outer layer of soft gluey skin that are made from cooked glutinous rice flour called Koh Fun in Chinese. Mix with some icing sugar, shortening and water it will turn into a snowy white, sweet and soft dough that is delicious to eat it on its own.<br />
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Making snow skin mooncake is actually the easiest among all the other types of mooncake as you need not baked the mooncake and it tastes as good as the baked ones. Snow skin mooncake must be refrigerated and only to be served when needed unlike the baked ones that can be kept in an airtight container for longer period.<br />
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There are a few variations in making the snow skin mooncakes, but the basic ingredients are cooked glutinous rice flour and shortening which can be bought in some grocery shops and baking goods supplier. <br />
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Some recipes use condensed milk instead of icing sugar to sweeten the dough. Flavorings and color can be added to enhance the taste according to your preference or to compliment your fillings. For example if your fillings is pandan lotus paste you can add pandan juice or essense to your skin or if your fillings is durian paste lotus you can add durian essence.<br />
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Last week I made a small batch of chilled mooncakes in mini sizes ( in fact I made all my other moonckakes in mini sizes this year much to my delight) as it is easy to pop into the mouth and looks dainty.<br />
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For those who cannot get a recipe, I have one here to share....<br />
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<b><span class="Apple-style-span" style="color: orange;">Snow skin ingredients:- (makes about 24 mini mooncakes or 8 big ones)</span></b><br />
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<b><span class="Apple-style-span" style="color: #444444;">230g Koh Fun</span></b><br />
<b><span class="Apple-style-span" style="color: #444444;">80g shortening</span></b><br />
<b><span class="Apple-style-span" style="color: #444444;">360g icing sugar- sifted</span></b><br />
<b><span class="Apple-style-span" style="color: #444444;">230 ml iced water</span></b><br />
<span class="Apple-style-span" style="color: #444444;"><b>Coloring of yr choice</b></span><br />
<span class="Apple-style-span" style="color: #444444;"><b>A few drops of essense for flavoring </b></span><br />
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<b><span class="Apple-style-span" style="color: magenta;">Method:</span></b><br />
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<span class="Apple-style-span" style="color: #444444;"><b>Mix Koh Fun and icing sugar in a bowl. Rub the shortening into the Koh Fun and icing sugar til it resemble breadcrumbs. Add iced water , coloring and flavoring if used and knead to form a ball of dough. </b></span><br />
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<span class="Apple-style-span" style="color: #444444;"><b>Cover dough with cling wrap and let it rest for 15 mins in the fridge before using. Prepare and weigh fillings proportionately.</b></span><br />
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<b><span class="Apple-style-span" style="color: red;">Fillings:- about 400g lotus paste or red bean paste.</span> </b><br />
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<span class="Apple-style-span" style="color: #444444;"><b>Weigh the fillings according to the size of your mould first. To do this first get a ball of fillings and press into yr mould and flatten. Take out and weigh that filling. If that moulded fillings weigh 170g for example, used 70g for skin and 100g for fillings. For my mini ones I use 20g for skin and 40g for fillings. It is up to your preference whether you like your skin thick or thin. Adjust it proportionately. </b></span><br />
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<span class="Apple-style-span" style="color: #444444;"><b>Then place a ball of skin between 2 plastic sheets and roll it into circle. Wrap the skin over each ball of filling and press into the mould. Place the mooncakes in container and chilled it in fridge until ready to be served.</b></span><br />
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I am just crazy in making mooncakes the past few days as I could not make any in 2010 because my mother in law had pass away end of August that year and according to Chinese custom no baking or any celebration is allowed.<br />
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Yesterday I made my third type of mooncake, that is the more popular ones made of jelly called<span class="Apple-style-span" style="color: orange;"> jelly mooncake.</span> The ingredients are simple but more effort and time comsuming in preparing the fillings and moulding it.<br />
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Due to popular demand of recipes, I like to share mine here:-<br />
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<span class="Apple-style-span" style="color: blue;"><b><br />
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<span class="Apple-style-span" style="color: blue;"><b>Ingredients for durian paste fillings:</b>-( makes about 22 mini mooncakes like in my pics)</span><br />
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(A)<br />
60 g mashed lotus pastes<br />
200 ml thick coconut milk ( I use one box fr supermarket)<br />
50 ml water<br />
60 g blended durian pulp ( I blend with some coconut milk)<br />
1 1/2 tsp agar agar powder<br />
a pinch of salt<br />
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(B)<br />
50 ml UHT milk<br />
1/2 tsp durian essence<br />
few drops of coloring of yr choice<br />
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<b><span class="Apple-style-span" style="color: orange;">To prepare durian fillings:-</span></b><br />
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Mix ingredients A together in a saucepan and bring to boil stirring continuously to break the lumps to a smooth paste. When it comes to a boil lower heat and add ingredient B, stir for a minute til you see it begins to bubble, switch off heat and pour into a 16 inch square tin to cool down and set.<br />
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When fillings is set it is ready to be moulded according to the size of your plastic mould. Mine is mini ones so I use a round metal cookie cutter. Place aside the moulded fillings and prepare the jelly skin.<br />
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<span class="Apple-style-span" style="color: red;"><b>Ingredients for jelly skin:- make another same amount for the toppings.</b></span><br />
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450 ml water<br />
60 g sugar<br />
2 pandan knotted<br />
2 1/2 tsp agar agar powder<br />
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1 tbsp condensed milk<br />
50 ml thick coconut milk<br />
a few drops of coloring of yr choice<br />
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<b style="background-color: red;">To prepate jelly skin:-</b><br />
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Bring the first four ingredients to a boil. Lower heat and add in the condensed milk and coconut milk, stirring continuously til mixture start to bubble. turn off heat immediately. Add coloring if necessary and mix well.<br />
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Pour about 1/2 cm of jelly skin mixture into jelly moulds. Let it cool til almost 3/4 set, then place a piece of durian filling in the centre of mould.<br />
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Top up with jelly skin mixture and let it set completely before chilling in fridge for a further 30 mins. Then it is ready to unmould and keep refrigerated in a container til ready to serve.<br />
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Mooncake season is here again. So it is time to make some mooncakes. Mooncakes are no longer confined to the traditional bake ones with lotus pastes and salted egg yolks. There are so many creations and flavors that have been churn up in the market of mooncake business.<br />
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I for one could not be left out experimenting in new flavors with our own Malaysian king of fruits, the ever popular love it or hate it<span class="Apple-style-span" style="color: orange;"> <b>durians.</b></span> With durian season just ending, I still have some frozen ones in my freezer. So the idea of a durian mooncake pops up when I saw a recipe by Debbie Teoh from Flavors magazine.<br />
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It turns out really creamy and soft, melting in your mouth. If you really like durians you would love this mooncake with its soft skin made with fresh pulp too. Here is the recipe to share.<br />
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<b> <span class="Apple-style-span" style="color: lime;">Durian Fillings: Makes about 12 to 15 mini mooncakes</span></b><br />
<b><br />
</b><br />
<b>2 1/2 tbsp green pea flour</b><br />
<b>2 tbsp custard powder</b><br />
<b>a pinch of salt</b><br />
<b>3 tbsp sugar</b><br />
<b>250ml thick coconut milk</b><br />
<b>2 egg yolks</b><br />
<b>200g fresh durian pulp</b><br />
<b><br />
</b><br />
<b><span class="Apple-style-span" style="color: lime;">To prepare fillings:</span></b><br />
<b><br />
</b><br />
<b>Place all ingredients in a saucepan and mix. Bring mixture to boil, stirring continuously til mixture binds together. Remove from heat and cool before shaping into 40g balls. Keep refrigerated.</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjDxCmnFTPFac3yPZI5hJaWmFi4mkinGnmup7ORYa82aMZxaC61XuamC_NVrg9TBIgOjkwC96HbFECd7i7lVpMwKhbKF4D0_hyI-wOPj6khyg8y4GSsA73IKaTOpgWIles2b5RmxkIXA/s1600/IMG_1511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjDxCmnFTPFac3yPZI5hJaWmFi4mkinGnmup7ORYa82aMZxaC61XuamC_NVrg9TBIgOjkwC96HbFECd7i7lVpMwKhbKF4D0_hyI-wOPj6khyg8y4GSsA73IKaTOpgWIles2b5RmxkIXA/s400/IMG_1511.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #444444;"><b><i>Making the durian fillings</i>.................</b></span><br />
<b><span class="Apple-style-span" style="color: red;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="color: red;"> Snow skin ingredients:</span></b><br />
<b><br />
</b><br />
<b>150g cooked glutinous rice flour (koh fun)</b><br />
<b>50g icing sugar</b><br />
<b>pinch of salt</b><br />
<b>60g shortening</b><br />
<b>120g fresh durian pulp</b><br />
<b>50ml iced water</b><br />
<b><br />
</b><br />
<b><span class="Apple-style-span" style="color: magenta;">To prepare snow skin:</span></b><br />
<b><br />
</b><br />
<b>Sieve koh fun, icing sugar and salt into a mixing bowl. Work the shortening in with your fingers til mixtures resembles breadcrumbs. Add durian pulp and enough cold water to form a soft and pliable dough. </b><br />
<b>Slightly flatten 20g of the dough and press a ball of filling into the centre and wrap the skin around the filling. </b><br />
<b><br />
</b><br />
<b>Press into mooncake mould. I bought a plastic one that could mould so easily unlike the traditional wooden ones where I have to knock the sides against a chopping board or table to dislodge it. This plastic ones need only to press and open up to get a nice pattern. </b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VErPXSh3t8sca2k1gJC8rbmLoFvZrCFMKLFOralTmr7B3OhpJ0aakUYwKju6INI8-7LKSamgmdSjl04q_pPFp9z0OhyphenhyphenFaMmku2hdCRn7eJOAY9WlfxK4a1JFmYKBARUVeyxMyOdI1bA/s1600/IMG_1523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VErPXSh3t8sca2k1gJC8rbmLoFvZrCFMKLFOralTmr7B3OhpJ0aakUYwKju6INI8-7LKSamgmdSjl04q_pPFp9z0OhyphenhyphenFaMmku2hdCRn7eJOAY9WlfxK4a1JFmYKBARUVeyxMyOdI1bA/s400/IMG_1523.JPG" width="400" /></a></div><b><i><br />
</i></b><br />
<b><i>Pressing the balls into moulds......</i></b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQJJKl_IPtoDAE_D70E-PR0F5IvsjzGX8OuQW4eI0KnwkeEbtBWZ7kCquKKNWyX2tOyKiPjIhHgy8lEwECxdMcuOsu86jLLK9sV-pQ9kESPfvYJBORTApFSHc01IYm9b6MeaBi95eLb8/s1600/IMG_1524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQJJKl_IPtoDAE_D70E-PR0F5IvsjzGX8OuQW4eI0KnwkeEbtBWZ7kCquKKNWyX2tOyKiPjIhHgy8lEwECxdMcuOsu86jLLK9sV-pQ9kESPfvYJBORTApFSHc01IYm9b6MeaBi95eLb8/s400/IMG_1524.JPG" width="400" /></a></div><b><br />
</b><br />
<b>Repeat with rest of the skin and fillings, then refrigerate the mooncakes until ready to serve.</b><br />
<b><br />
</b><br />
<br />
<i><b><span class="Apple-style-span" style="color: orange;">Note:</span><span class="Apple-style-span" style="color: #444444;"> For those who would like to make</span></b><span class="Apple-style-span" style="color: red; font-weight: bold;"> mooncake jelly </span><span class="Apple-style-span" style="color: #444444; font-weight: bold;">I have some recipes</span><a href="http://mohlee56.blogspot.com/search/label/mooncake%20jelly" style="color: red; font-weight: bold;"> here</a><span class="Apple-style-span" style="color: #444444; font-weight: bold;"> and</span><a href="http://mohlee56.blogspot.com/2007/09/mango-jelly-mooncakejust-in-time.html" style="color: red; font-weight: bold;"> here.</a></i><div class="blogger-post-footer"><script src="http://widgets.technorati.com/t.js" type="text/javascript"> </script>
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<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKWmi6EQmkf0k5mSDE89dYW7ND_95xcMEPF2QXaXmUaDtLK8qs7Mi9mmJD2DXyneVOd6a4lkXBP5_Vsj7MXc93TX-5dHsd3N9fs0qQkJvkhO8wwnRoHnTIAxWcL3N1paUJM-orlVxyBA/s1600/DSC04548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKWmi6EQmkf0k5mSDE89dYW7ND_95xcMEPF2QXaXmUaDtLK8qs7Mi9mmJD2DXyneVOd6a4lkXBP5_Vsj7MXc93TX-5dHsd3N9fs0qQkJvkhO8wwnRoHnTIAxWcL3N1paUJM-orlVxyBA/s400/DSC04548.JPG" width="400" /></a></div><div><br />
</div><div>Really don't know why it is named Cornish pie as in Secret Recipe. Its might have originated from Cornwall with its meaty and potatoes fillings wrap in huge pastry into half moon just like our curry puffs. </div><div><br />
</div><div><b style="background-color: yellow;">Ingredients: Fillings- makes 4 -5 pies</b></div><div><b><br />
</b></div><div>2 chicken thighs -steamed and shredded</div><div>3 medium size potatoes-cubed</div><div>1 carrot- cubed</div><div>1 big onion- chopped</div><div>1 tin button mushroom- chopped</div><div>1/2 cup cream of mushroom soup</div><div>1 tbsp oil</div><div>2 hardboiled eggs- quartered</div><div><b><br />
</b></div><div><b>Seasoning:</b></div><div>salt and pepper to taste</div><div>a pinch of mixed dried herbs</div><div><br />
</div><div><br />
</div><div><b style="background-color: magenta;">Pastry:</b></div><div><b><br />
</b></div><div>300g flour</div><div>125g cold butter</div><div>ice cold water to mix</div><div><br />
</div><div><br />
</div><div><b style="background-color: red;">Method:</b></div><div><b><br />
</b></div><div>Heat a tablespoon oil in pan or wok. Put in chopped onions to saute til soft and fragrant. Add in mushroom, potatoes, carrots and fried for a minute or two. Then add in cream of mushroom soup and some stock from the steamed chicken. Season with a bayleaf, mixed herbs and some pepper. Leave to boil for 5 mins and then add in the shredded chicken. Cook til moist but not too dry and watery. Leave aside to cool.</div><div><br />
</div><div>To make the pastry, sieve flour and rub in cubed cold butter with fingers til it resembles fine bread crumbs. Then add in ice cold water to form a firm dough. Wrap up dough with clean plastic sheets and leave in fridge to chill for about 30 mins before using. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDf7qMcXPlbr-vK1jbMaGEaX0hHJisqW3A1O_nyWE5W0vDsphWXxkB1yzimsW0MWtn7tYmrkEc2kQlMZ4eWfp_LaZj7acEnUbuIhHlZdjKn8IMUZJmqwdvm4m-JRGAhigm6nP4My4qD8/s1600/IMG_0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDf7qMcXPlbr-vK1jbMaGEaX0hHJisqW3A1O_nyWE5W0vDsphWXxkB1yzimsW0MWtn7tYmrkEc2kQlMZ4eWfp_LaZj7acEnUbuIhHlZdjKn8IMUZJmqwdvm4m-JRGAhigm6nP4My4qD8/s400/IMG_0090.JPG" width="298" /></a></div><div><br />
</div><br />
<div>Roll out pastry into 3mm thickness then cut out with knife into oval shape. Put enough fillings in middle and fold up and press the edges together. Crimp the edges neatly to close up fillings. Lightly brush it with a beaten egg and bake it in a preheatd oven of 200 degrees Celcius for 20-25 minutes til golden brown.</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zR7D-rqZCpvxvvBWQ1lXz6s7ZmjDgWzIIvhsC2oclCZ_dRhmCa_34iJbWNvDAen1GOryndRf9wGcoV4k6_li1fD9b9vrQg-bdbv6ZQglbf5AZpoHA_mHPEfQFtn0bzbqdfiqxnc4mBk/s1600/IMG_0120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zR7D-rqZCpvxvvBWQ1lXz6s7ZmjDgWzIIvhsC2oclCZ_dRhmCa_34iJbWNvDAen1GOryndRf9wGcoV4k6_li1fD9b9vrQg-bdbv6ZQglbf5AZpoHA_mHPEfQFtn0bzbqdfiqxnc4mBk/s400/IMG_0120.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden brown pie in oven........</td></tr>
</tbody></table><div><b><br />
</b></div><div><b><br />
</b></div><div><br />
</div><div class="blogger-post-footer"><script src="http://widgets.technorati.com/t.js" type="text/javascript"> </script>
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Today, my son H help me knead the dough and fill the balls with peanut and black sesame fillings. It is such a tedious job filling the tiny balls with fillings and its good if there are more helpers but I have only one son who can cook. It is worth all the hard work if you can bite into the soft balls and taste the delicious fillings melting in your mouth. Like to share the recipe here. <div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XXbnwtjiqVjODkQcMXKcs9r9BcmJTvKt2FVVnotY1hCu59zg7Eg-GVrkKXuCezg6mTyUMe-l-SfmdK7xHm71C72iahAW-0QcmtKZPsH1CU7r6FHaJuCor2sufZSFhlB5CQ147xBlmVU/s400/DSC03309.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5553462331146196514" /></div><div><i>Son H wrapping up the dough with black sesame seeds fillings....</i>.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RPNfgk0AXxHk9e3ASrDBUOp6TgiwzhHmZyBLF6ml6Sb38KruAHLdnmqKjTWs9ty5wc2gXcDl1BpC_KGQqjK5KRZbd7MRki7e3XFs7EHRUzD46c1GVkFb_DCEu_Wec7fXc6OO8ZfgIa8/s400/DSC03304.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5553460179268042578" /></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><span class="Apple-style-span">Peanuts fillings:</span> </b>Blend peanuts and rock sugar til fine</div><div><br /></div><div>200gs peanuts- roasted n skinned</div><div>150g rock sugar</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span">Black sesame fillings: </span></b></div><div><br /></div><div>100g black sesame- washed, drained and toasted in pan then blend til fine</div><div>50g soft brown sugar </div><div>50g butter</div><div> </div><div><b><br /></b></div><div><b><br /></b></div><div><b><span class="Apple-style-span">Syrup:</span></b> Bring all ingredients to boil til sugar dissolved</div><div><br /></div><div>2 litres water</div><div>200g rock sugar</div><div>4 pandan leaves knotted</div><div><br /></div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span">Dough:</span></b></div><div><br /></div><div>400g glutinous rice flour</div><div>2 tbsp wheatstarch flour(Teen Mien Fen)</div><div>200 ml hotwater</div><div>200 ml cold water</div><div><br /></div><div>Put glutinous rice flour in a bowl. Add hot water and stir with a wooden spoon to mix. Then slowly add cold water to knead into a smooth dough. Divide dough into 3 portions to add the desired color. Then pinch off a small portion of dough and roll between palms into rounded balls. Flatten into thin disk and wrap around 1 tsp of filling and roll into a rounded ball. Repeat with the rest of the dough.</div><div><br /></div><div>To cook the rice balls, boil water in a pot or wok. Drop in glutinous rice balls and cook until rice balls float up. Dish up with a perforated ladle and drop into a bowl of ice cold water for 5 minutes.</div><div><br /></div><div>Serve it with prepared syrup water. It can be serve hot or cold.</div><div><br /></div><div><br /></div><div><br /></div></div></div><div class="blogger-post-footer"><script src="http://widgets.technorati.com/t.js" type="text/javascript"> </script>
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Another lame reason is I am just plain lazy to blog as my time is spent more on my FB games. So now I get a break from my addiction to share something here. Today's food is Baked Curry Puffs which I made a month ago. Gosh! that is how long I have been away from here.<br /><br /><div><div>I used some atta flour or wholewheat flour that is use to make the Indian Capati for this pastry. With baking this Malaysian favorite snacks it saves me the time of splattering my nice kitchen from any oily vapour besides being a much healthy snack.</div><br /><div><strong><em><span style="color:#ff6600;">Ingredients for pastry</span></em></strong>:</div><br /><br /><div>150g atta flour</div><br /><div>150g plain flour</div><div></div><div></div><br /><div>1/2 tsp salt</div><br /><div>140g cold butter</div><br /><div>Ice cold water to mix</div><br /><br /><div><strong><em><span style="color:#00cccc;">Fillings:</span></em></strong></div><br /><br /><div>200g lean meat (pork, chicken or beef)-diced</div><br /><div>2-3 medium sized potato</div><br /><div>1 tbsp oil</div><br /><div>1 big onion- chopped</div><br /><div>1 tbsp meat curry powder</div><br /><div>1 tsp of chicken powder</div><br /><div>salt to taste</div><br /><br /><div><span style="color:#ff99ff;"><strong><em>Method:</em></strong></span></div><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5510752417191069202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HuCXtpFU_6Wn8PmPPJHqI6G1MMCy9vnayYQ7-TJQ2V7ENCzV3o6wyZ7Yp6g62MwcI6riD_OeXQYG8YUIDGeu3Rl0D3QJTvKPhXfqBMFoGWYgYX9GOcTSkPn3bBqYRWUp9kepDUg-xKk/s400/IMG_0233.JPG" /><span style="color:#33ccff;"><em>The ready cook fillings........</em><br /><br /></span></div><div></div><div>Dice meat into desired cubes. Add salt and curry powder to season it for awhile. Boiled the diced potatoes in pot til tender. In a wok or pan, heat oil and sautee the chopped onions for a minute. Add in the meat and cook til browned and add in the boiled potatoes. Mix well and season to taste. Dish out filling onto plate and leave aside to cool. </div><br /><div>To make the pastry, sieve flour and salt into a mixing bowl and rub in the cold butter gently until it resembles fine bread crumbs. Add enough ice cold water to form a firm dough. Wrap up dough with plastic sheets and leave to chill in fridge for about 30 mins before using.</div></div><br /><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5510754788014810434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK53R7JNKynMxGF75Bhqgbz2Gk9h08plgdoQzocIFi4c6ugY4boCvbP0eQOTpNJD49ObY9lPZv7_MGST9XUSHKt8CIwNYYyu23uHHNfY1CCMTLChCv_3pPjik2ZXR8cgA7yNCn5vAP9tg/s400/IMG_0234.JPG" /><span style="color:#ffff66;"><em>Cut out pastry circles ready for wrapping with fillings</em>.....</span><br /><br /><br /><div><div>Roll out pastry thinly about the thickness of a 50 sen coin and stamp out with a cutter (I used the cover of my biscuit container) into circles of 9 cm in diameter. Place spoonful of fillings in the centre. Fold over, flute if you are skilful or just press down with a fork to seal the edges. I use the plastic curry puff maker bought in supermarket for easier handling as my arthritic fingers made it more diffficult for me to flute it.</div><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5510756423184771826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJJTRLn51blxXKJukg4G9ZG-6jItKx8448UttGew8v4OB2U9zD-FtklNLPQrQWUO_G4Os7q7lj9OYpsKFEh4DqBjdXgQH62kNj-8bIf16XFXNffD59TMEoWfRGRwwuCFI8ybApkB94gE/s400/IMG_0235.JPG" /><em><span style="color:#ff99ff;">Unbaked puffs ready to go into oven...........</span><br /></em><br /><div></div><div>Lastly brush puff with beaten egg for a golden glaze. Baked in a preheated oven of 200 degrees Celcius for 15 to 20 minutes or til golden brown. </div><br /><div><strong><span style="color:#ff0000;">Note:</span></strong> I had other versions of curry puffs over <a href="http://mohlee56.blogspot.com/2008/06/traditional-curry-puffs-malaysian-style.html"><span style="color:#33ff33;">here</span> </a>and<a href="http://mohlee56.blogspot.com/2007/09/quicky-curry-puffs-for-snacks.html"> <span style="color:#33ccff;">here</span></a><span style="color:#33ccff;">.</span></div><br />I like to bake in double portions and when cooled I keep the puffs in airtight container or sealed plastic bags then kept in freezer for weeks to enjoy. When needed just take out to thaw and heat in microwave.<br /><br /><br /><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u5ETLYhka390Is9cGOQkUwIIdb9ZCz_Kj9VtQqsVvOWYNdnGO6siRKDfkQ_hgGCQZscwlg25jCuUr3XMOxUQhDeP_cwhy229Qcn4mYq0pgfn5c5Hz3GR4AnIs-EM3MAS5K4spcdP-m4/s400/IMG_0229.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5517815735956007394" />For those who wants to know how a curry puff mould looks like, refer to the above pic.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aZblwWFItAey_YYW5-3CjfLnW-1Q4nR9oEX81H-x1_OEbUraxQK33Va1mJTtE9UOMV3vBpKtDtov5ZsQIY8rb1cPHiD5D8my3Wfc5rewCKCjy_8bvp1J19fJD1sscVWJ-R2zl39jMBA/s1600/IMG_0238.JPG"></a><div><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1BvUsPBiK5B2wjyPnI9Ud-bB8Sv7ZDcQva_bQV5SGXpVh5t6zwhZ-wQf24WdE4V1xiByTGdyI4E6G_RFgMsCr4HcNp3bqfvMfsf2Ud50oCpQnfW-uGhpp9WObzGvp2KchnKN1JjMK-E/s1600/IMG_0228.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1BvUsPBiK5B2wjyPnI9Ud-bB8Sv7ZDcQva_bQV5SGXpVh5t6zwhZ-wQf24WdE4V1xiByTGdyI4E6G_RFgMsCr4HcNp3bqfvMfsf2Ud50oCpQnfW-uGhpp9WObzGvp2KchnKN1JjMK-E/s400/IMG_0228.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517817637814228850" /></a>Put a cut pastry on top , add in fillings, fold over, press and pull out the unwanted ends.<br /><div><br /><br /><br /><div></div><div></div></div></div><div><br /></div><div><br /></div><div><br /></div></div></div></div><div class="blogger-post-footer"><script src="http://widgets.technorati.com/t.js" type="text/javascript"> </script>
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All you need is some high gluten flour, yeast, salt, sugar, water and olive oil. I added some Parmesan cheese powder and finely chopped fresh herbs of rosemary and thyme to the dough. Focaccia dough takes up more water than a normal bread and so it is has more moisture and stickier. Here is a recipe to share.<br />I use gram here because my TM 21 can weigh all the ingredients plus the liqiud while I add in the ingredients one by one.<br /><br /><br /><div><div><div><div><span style="FONT-WEIGHT: bold"><span class="Apple-style-span" style="color:#ff9900;">Ingredients:</span></span><br /></div><br /><div>500g high protein flour<br />100g/ml milk<br />250g/ml water<br />20g/ml olive oil<br />10g sugar<br />15g dried yeast/3 tsp<br />5g salt/ 1 tsp<br />50g Parmesan cheese powder<br />1 tbsp of freshly chopped mixed herbs(Rosemary, basil or parsley)<br /><br /><b><span class="Apple-style-span" style="color:#33ffff;">Method: Using Thermomix.</span><br /><br /></b>1. Put water, milk, dried yeast, and sugar into TM bowl. Set temperature @40 C, speed 2, for 10 seconds to warm the liquid. Next add in flour, salt, herbs, Parmesan cheese powder and olive oil. Set @ 20 seconds speed of 6 to mix the ingredients.<br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496231261826473234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw5dpjqjMMiTjS5eg6cbgfOT4Pt7V0eR6dwpPAOfPENz_bT1fAbCdemQoWMTaYGDJvijlHmfaqzlzOXI050Fy_esVpwMY9TKboPtj3peZ1LX4y6ApjPa658T42A_bzLnsqJ3DDQwll6k/s400/DSC01544.JPG" /><br /><div style="TEXT-ALIGN: center">2.Then set timer to 2 1/2 minutes and press 'Knead' button to knead the dough.</div><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496233784847097554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WTnudf65vUQ2n4bnvH0UMIwKEsgYVCmqC82wzKtwWDP5rX-VWiIF2-o34UV0w_hEvC_0tbiEn0dsYXvHp7b3R7zUJ_axWOYxytift9VN8rG1aTxIwRBcJQW_xDfbvUDQ2DWTd5hoIDs/s400/DSC01546.JPG" /><br /><br /><div>3. Take dough out from bowl and place on a lightly oiled large bowl and leave covered with a damp cloth to rest for 45 minutes to an hour in a warm corner of your kitchen. ( I put the whole bowl in a clean plastic bag and tied up.)<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496241955282126738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_n3NzmVDMXVLPz5cdgGjKPYkok5raJ-95idbobksNVpwr67FAWiRI68VgXgQOE5sANemeriJXWpjS_WSV7IAqCmBENVMJp8BI28rIbqmDuegxP8oUhglQNixwLAya20-LN6Yir0JjCc/s400/DSC01548.JPG" /><br />4. Take the risen dough out of bowl and put on a lightly floured surface to prevent it from sticking it to the surface. Press both fingers on the dough to flatten it. Fold both ends together and flatten it again with hands. Do it few times to clear out the air.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496239178998505714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyNerTE5ts8FT0nAtzizl1mHWSZXCv8z5BhnbtBvOJwvVZdCwRYHmMPoo73qkedWxI9gvfteUVfJVeh2XXPr0VTrpmKrKqubP1WaZShbK18uCsBTeF-XVYwjXvy0tR3tyaJWBHCif5pc/s400/DSC01550.JPG" /><br />5. Place dough in baking tray lined with non stick paper. Brush or drizzle olive oil on the flatten bread and sprinkle some Parmesan cheese on top.(I sprinkle some sesame seeds in addition to the cheese because I love the smell of sesame)<br /><br /></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496244062304541314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mbJ3adfvgoep7RbyPfcq40Irr281rN_uJY36VjX7C56liySQYInWG4MSUJxNpV6iYD1JCnCklkON8q7u079XURGOSk5j2A-jjxtlh6cOjqcbfG1BWBt_7vBJnKw0Vp1UrLdr-5_4Sug/s400/DSC01554.JPG" /><br /><div>6. Bake the dough in a preheated oven of 220 degree Celcius for 40 - 45 minutes til golden brown.<br /><br /><br />For those who do not have a thermomix, omit method 1 and 2 and replace it with this method here:<br /><br />1. Place water, milk, sugar and yeast in a bowl and rest for 5 minutes. Its better if the milk and water is lukewarm but not hot so that the yeast will proof better.<br /><br /><div>2. Put flour in a large bowl, make a well in the centre and slowly pour in the yeast mixture. Fold in the flour with hands to combined and knead into a soft smooth dough. </div><br /><div></div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496247590509044914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuajr-e5-SUV52KeCgNSsrH8vy9F6GwdPmL3VsmbgCJXCEaDJo6TRy7zm7mYt5j-v8-61sGDPtm4A9ZzXIe2p145MIYzM59tIeHeDR9kxRA9OaqG9Q2uND9d-vszhJwWHCzhPApe3TN8/s400/DSC01562.JPG" /></div></div></div></div></div></div><br /><em><span style="color:#33ff33;">The baked focaccia bread is moist and soft on the inside and crispy on the outside.</span></em><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496248850028889298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtcpF-DuObzZ_4-UNhMeT8ayg9gzNzAxUEcwiHAjf7MQgEzr0hHBIycozRhkCCPO4zBSocq0_dxItzCk41wx4Mm-3GJ8CCPVbPtJHluZ4QKpQ-wptnajTPao3f24p7k1wupqr4uqEgbE/s400/DSC01563.JPG" /></p><p><em><span style="color:#ffff00;">Son R 's dinner of Focaccia bread with creamy mushroom soup, pork chops and salads. </span></em></p><div class="blogger-post-footer"><script src="http://widgets.technorati.com/t.js" type="text/javascript"> </script>
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It is a powerful blender which can cook, weigh, cut, chop, mix, mince, pulverize, grate, grind, mill, beat, whip, whisk, knead, emulsify. It can also steam, simmer, and stir fry. My TM 21 is an old model bought a decade ago and now there is a newer version known as TM 31 which was recently promoted in Malaysia and selling like hot cakes.</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5485827150548699634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cxeMBBhlZt4U71bBRlxc5PllLlcUESZSfxY6-gFhlE5Lu7UuNIaIMg4sAWK8dq3qe9QkyDU-ta_aGgY43rcFEqu5ljFLF2CH0hSlJcviQNMd00Pw9wd6Isj3e08DXln00aYtAsGiyDQ/s400/DSC01416.JPG" /><em><span style="color:#ffff33;">My older model TM 21, cooking the </span><span style="color:#ffff33;">porridge....</span></em><span style="color:#ffff33;"><br /></span><div></div><br /><br /><div>Few days ago my eldest son was having a bad flu so I cook this very smooth and nutritious chicken porridge for him in just 13 minutes. All I need to do is put all ingredients like washed rice cubed onions, chicken pieces, potatoes, carrots and water into the machine, adjust timer, temperature and speed. Viola! porridge is ready to be served.....</div><div></div><div>To tell you sincerely, the porridge turns out so smooth, soft and flavorful that it can even beat those in any famous restaurant. It cooks while stirring rice and blending the chicken meat and at a desired temperaure of 100 degree Celcius all at the same time. So easy peasy. It will be most useful for those with elderly or babies who need to have soft diet like this as it can grind and cook anything to smooth paste in seconds at the push of a button.</div><div></div><div>I cook some chicken mushroom soup and knead my dough for sausage rolls in my Thermomix yesterday which is also called Bimby overseas. It only takes less than a minute to made a smooth dough.<br /><br /></div><div></div><div>For more info of this wonder kitchen appliance from Vorwerk, Germany here are some links to share...<br /><br /><strong><em><a href="http://www.superkitchenmachine.com/"><span style="color:#ffff33;">Superkitchen Machine Blog</span></a></em></strong></div><div></div><div></div><div><br /><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/d6JQXUd9HW0&hl=en_US&fs=1&color1=0xe1600f&color2=0xfebd01&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/d6JQXUd9HW0&hl=en_US&fs=1&color1=0xe1600f&color2=0xfebd01&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/9qtjsBEzeG8&hl=en_US&fs=1&color1=0xcc2550&color2=0xe87a9f&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/9qtjsBEzeG8&hl=en_US&fs=1&color1=0xcc2550&color2=0xe87a9f&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/prOMzaF9mus&hl=en_US&fs=1&color1=0x234900&color2=0x4e9e00&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><embed src="http://www.youtube.com/v/prOMzaF9mus&hl=en_US&fs=1&color1=0x234900&color2=0x4e9e00&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object></div><div></div><div></div><div><span style="color:#33ccff;"></span></div><div><span style="color:#33ccff;"></span> </div><div><span style="color:#33ccff;"></span> </div><div><span style="color:#33ccff;"></span> </div><div><span style="color:#33ccff;"></span> </div><div><span style="color:#33ccff;"></span> </div><div><span style="color:#33ccff;"></span> </div><div><span style="color:#33ccff;"><br /><br /><br />Note:</span> <em>Would love to create more recipes and share with anyone with this super machine. Recently I have join the team of Advisors with the company that import and distribute Thermomix 31. Anyone can contact me here for more info or have any recipes to share.</em></div><div class="blogger-post-footer"><script src="http://widgets.technorati.com/t.js" type="text/javascript"> </script>
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<br />Yesterday I tried my hands on this dish which uses the famous Irish beer for cooking my spareribs. It turns out well and tasted just as good as those eaten outside and if not the best. Maybe next time I will give it some variations like adding jams or maltose instead of honey to add to the flavor of the bitter sweet stout. Here is how I cook it......
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<br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473210640393540242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmbYmorMvSHNEWwWB90zgvxurKdxLrWR1BH2BRqjv54fA6CthDcTxrfrn6POJntmMndfHQ7eNoAps0qksdGt1975mPm-Y6F_nR0sNlCMQE1j_4Jmn7epuaLVIbBgmH_0x2wSxbF36g-Y/s400/DSC01279.JPG" /><strong><span style="color:#33ffff;">1.</span></strong><em> Wash 600gm of spare ribs and drained. Dap dry with kitchen towel.</em>
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<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473247651824124930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1vAFJvg_SGYLaPLDiAekxY7qAkyDtZdliBswHdCsmvApKQoB1qkCpDQnDaZhLpw5x3FOfVZzAeL2TVrVehciPovo6Jhb-Pt-B0A9g748_zV_0O-LiCy1UBMSFTEq4hRdwZVPzY5PeBE/s400/DSC01281.JPG" />2.</span></strong> <em>Marinate the ribs with 1 tsp ginger juice, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp light soya sauce, 3 tbsp Guinness Stout, 1 tbsp plain flour and 1 tbsp cornflour. Keep aside in fridge to season for 2 to 3 hours covered.
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<br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473223754465080210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTt6KrgEPiJTfnurLAd2t1aQtoFDI7IjSPoz66vtpLsjfGONKwl6EJtQ1xjMu7Hx8waffqqxz8e0YosutU-zkJv9fdHZcyQ3A4THSzoG4YPqovIp5yYGIg8FbRv-BlB5-wjmIsIaNb9IU/s400/DSC01290.JPG" /><strong><span style="color:#ff9900;">3.</span></strong> <em>Deep fry the marinated ribs in hot oil for about 2 minutes. Remove and drain.
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<br /><div><em></em></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473225092918454226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEn8oRfg_lyl8L5_nysLUNcNNYxBu447h2NqW3YEW1TfZJ2dkqL5v6U2xGB5PofzRJrcKI1nHBO4aI_5DDbAP1sn76czZ1Z3wMXQv9aTQeqR5jUHLwdwuCaOoa7RLVaUiNIlMD7O08WE/s400/DSC01291.JPG" /><strong><span style="color:#cc66cc;">4.</span></strong><em> Heat 1/2 tbsp oil in a clean wok. Pour in sauce mixture A which consist of 1 tbsp sugar, 1/2 tsp salt, 1 1/2 tbsp honey, 1 tbsp freshly squeeze lemon juice, and 9 tbsp Guinness Stout. Bring it to boil.
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<br /></em></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473228193751577794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPa4Mx6TJ8xJy4hiI3-cpHz-HLwJztMXQtiaJDdPO1j8upHLBehGZ62RZFFnW1HETkydc-pW2rUCUOmB-5i3Cd6Rfm2_0S1eIEQRux9HKmfFu-qa3QAqV0KMUa_AiECTNbaeNoN5EoV4/s400/DSC01292.JPG" />
<br /><div><div><em></em></div><div><strong><span style="color:#3366ff;">5.</span></strong> <em>Return ribs to wok and mix well. Pour in 1/2 cup water and bring to a boil and reduce heat to simmer for about 40 minutes til the ribs are tender and make sure the gravy is not too dry. Lastly thicken the sauce with cornflour mixture by mixing 2 tsp of cornflour with 1 tbsp water. Dish up and it is ready to be eaten with hot rice.</div><div></div></div></div></em>
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<div>Yesterday a friend call me up to ask about the making of Roti Jala which in Malay is translated as net bread. It does not look anything like a bread to me but a lacy pancake is more precise the correct word. It has to be eaten with a curry sauce and so I made some Curry Kapitan to go with it. Here is the recipe to share of the Roti Jala.</div><div><br />
<br />
</div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5457417310006389458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGtYt7X1z0QmLKUWXvo9AcqiYXOI_JsW-jnjoriJmbBQGrGgakuselO7K7PN7C00n93GNP7cxhFCj8zDvq00Bd3v1iS_yEn-PchFay3uzI8WrRQgSze4Y_BU5Up4ESKdWUeLv1e0F4_Y/s400/DSC00517.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /><em><span style="color: #33ff33;">Roti Jala cup with five funnels........<br />
</span></em><br />
<div><br />
<br />
</div><span style="color: #ff6666;"><strong><em>Ingredients:</em></strong></span><br />
<br />
<div>2 cups or 240g flour </div><br />
<div>1/2 tsp salt</div><br />
<div>2 eggs, lightly beaten</div><br />
<div>120 ml or 1/2 cup thick coconut milk</div><br />
<div>2 cups or 500 ml water</div><br />
<div>a pinch of tumeric for colouring</div><br />
<div><br />
<strong><em><span style="color: #ffff33;">Method:</span></em></strong></div><br />
<div><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5457419639893276722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8r7PfqnZOz_FcOHyGpc_hH6Z4e-jPf7VCkCZNyn9CN06YACSn-Lm6VhSTPWLbl6TPCEF-IaBDUDV93DpiTptW96663ybNNsWMdfrls6du6HwF-zbQLpTKM-TOsCvBTJ8Lcn9IrE_2mc/s400/DSC00533.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /><em><span style="color: #ff6666;">The batter that is mix til smooth.........</span><br />
</em></div><br />
<div></div>Sift flour into a bowl and add salt and tumeric powder. Combine coconut milk with water. Gradually stir in beaten eggs and coconut milk into flour and beat til batter is smooth. Strain batter to get rid of lumps.<br />
<br />
<div></div><br />
<div></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5457420799697753906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p7NKXwwmY5JB0kABZcL2BByuoPxNbUPC_YNYzemAEeHTGpnZWxMQhrh6LuM76CMRLxkYaYRJQFnGvRJW7rYJhmXahsWS-dvM1717C2-6lhhncR2Tpws8p3hUtkonAlK0Wo8iVV4pz0s/s400/DSC00535.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /><em><span style="color: #33ffff;">Cooking roti jala in non stick pan............<br />
</span></em><br />
<div><br />
<br />
<div>Grease and heat a non stick pan over low heat. Put a ladleful of batter into roti jala cup and move it in circular motion over pan so that pancake will have a lacy pattern. Cook til set. Fold it into two or fold once and roll up. Serve it with any curry of your choice.</div></div><div class="blogger-post-footer"><script src="http://widgets.technorati.com/t.js" type="text/javascript"> </script>
<a href="http://technorati.com/?sub=tr_searches-horizontal-ticker_t_js" class="tr_searches-horizontal-ticker_t_js" style="color:#4261DF">View technorati.com</a></div>Sweet Jasminehttp://www.blogger.com/profile/15200406935669259230noreply@blogger.com7tag:blogger.com,1999:blog-7859723752994570705.post-15222616762807723122010-03-25T11:42:00.010+08:002010-03-25T13:10:16.037+08:00A Bowl of Udon in Soya Milk.....<div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452418576322241442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKUBdhUoLZ8c4bnhR9TrdSKruly9KKlHYvk0MQPoZrNZYJ7kYEnAzWLjj4qOQE0WLljkXjomQMu5b4LXkwnZpZxeF-YfjwViLw3JdCqkVaBLw9sXXZ6Ct3s1nUG5bH6_KZuyRcPbNxVs/s400/DSC00378.JPG" /><br /><div><div>These days I keep reminding myself that I need to eat healthy food to keep my inflammation down. I do not want to rely totally on my toxic medication to keep me going. So for lunch yesterday, I made my own soya milk from organic soya beans and cook some Udon (Japanese rice noodles) to go with it. Soya products are high in antioxidants and nutrients that have anti-inflammatory effects. Here is to share the recipe.</div><br /><div><br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452419632870372802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BFfa75ETjGbBYxfUP_6dE6XyPRsGobx1lClRkKVx1h9-LJrK__KOA9pGTz6x8ZPMLIeuUzdfcoMGctVHpWRwEcko70fsleYfjdXVF_qRxYV43lJj2SnzOFzPNp5dtBOzhj6GKxsP4Sw/s400/DSC00375.JPG" /><em>A bowl of homemade unsweetened soya milk......<br /><br /></em><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452422347954719026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmlyXI82o-Ff0py2dpeqwtsbNlQha-7nF3DwJuUX7DJhq0-DQx7eg_DHsO7FuaumvR_TfZGaML5GMoc_jVX82kCF1ahJGAS5pvzKTSSkipB7mOrxtvM3ATTLUArf4LlkpBogx5mNH5QM/s400/DSC00372.JPG" /><em>Spring onion, cherry tomatoes, dried bean curd skin..(I love dried bean curd skin).................<br /></em></div></div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452428425191074786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCrWwO_TFyzSi7tTeUPegxF1wf4p3-esQc_uINkW2bkltY5Zyx2c92ni6jjcHiZy9kXhFz1oj2iN7Qpp60g5HtJtenSCo_vwWMr1P45JGdxcl5RnoaTbR3Wm1-AjS4GVyyPDFEjTZz18/s400/DSC00374.JPG" /><em>My favorite, golden mushroom......<br /><br /></em><br /><div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452433281530790018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qpNOpdxYn9Y_cjqMSvyiKbQJRSOtJVtR2mztcsFFkSMm_RbGodvTuNs_lJqwj6XIH99rhXbBEiBxILeT7MNuGu5PuyewjeizCHi3p0gniptJiP2XIwMEydUgPa-NI-lvdg3jK7YCMTM/s400/DSC00140.JPG" /> <div></div>Japanese rice noodles..........<br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452426009217635282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5EH7qW585Ujjop7Qo9bcMhcb6rPopyjtegiR6PT1Lq9BmuV2Eb0-wKI6TLfoST3iSVcEmRlDlzdzylghLxNEuL-uNvEa5k8S5XM_aOqK2yHGaEhyIHUVOFGpH7xlm380rHHqzY7urN-M/s400/DSC00373.JPG" /><em>My squids, prawns, crabmeat and fishballs.....<br /><br /></em><br /><div><strong><span style="color:#33ffff;">Ingredients:</span></strong></div><br /><br /><br /><div>A handful of Udon</div><br /><div>A bowl of unsweetened soya milk</div><br /><div>A handful of Golden mushrooms</div><br /><div>Seafood of your choice(clam,prawns, squids, fish or fishballs)</div><br /><div>3 small tomatoes</div><br /><div>1 stalk spring onion</div><br /><div>2 bak choy leaves</div><br /><br /><br /><div><span style="color:#ff6600;">Method:</span></div><br /><br /><div>Cut spring onions into sections and tomatoes into halves. Scald Udon and golden mushroom til cook and set aside.</div><br /><div>Mix spring onion sections, tomatoes, soya milk in a pot and bring to boil. Then add Udon, golden mushroom, bak choy, seafood and fishballs and simmer in low heat for a minute til cook. You can also add in an egg before serving.</div></div></div></div><div class="blogger-post-footer"><script src="http://widgets.technorati.com/t.js" type="text/javascript"> </script>
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