Guangxi Rice Dumplings (zongzi) 广西粽子 - Wrapped # 3

As you all may know, my mom is a KwongSai (Guangxi).

My first endeavour making rice dumplings was when I was about 15. I was very excited and this was my first time doing so. No one in the house made rice dumplings ever since grandaunt last did it. No one knew how to do it actually, or would bother to do it because it is considered something very troublesome.

Omelette Dumplings - Wrapped # 2

Recipe recreated in Aug 2011

My mom used to have these when she was a kid. She recalled grandma will actually simmer them in water to make sure these are thoroughly cooked.

My mom is the type that once she cooks a dish, she repeats it at least once a week, until one day she gets sick of it and then it goes extinct. LOL.

It's been almost 20 years since I've seen her making this.

Pot Stickers / Guotie - Wrapped # 1

Recipe recreated in July 2011

I first learnt to make these when I was 13 or 14. I forgot exactly when.

My friend, LSP's mom is a Taiwanese. She doesn't call these pot stickers, but instead as ShuiJiao.

To celebrate LSP's birthday, her mom, Mrs Loh organized a "ShuiJiao" session at her home. A few of us were invited over to make your own and eat your own dumplings. Since it was a first for most of us, we made the skin thick and fillings miniscule. LOL. Kids!

Mrs Loh's Chilli Dipping Sauce

Mrs Loh's Chilli Dipping Sauce for Pot Stickers
Recipe inspired by Mrs Loh

4 red chillies + some bird's eye chilli if preferred
2 cloves garlic

Light soy sauce
Sesame Seed oil

1. Rinse chillies and remove most of the seed. Slice chillies. Peel garlic.
2. Process both ingredients together to preferred texture.
3. Place in a saucer and then top with light soy sauce and a generous amount of sesame seed oil.

Facebook Confusion... Solved, I hope. - Random Sunday

 Edited 18/9/2012
 

I know some of you are confused between page and profile. Let me try to explain.
The difference between my PAGE and PROFILE of which they represent two different things

'fan'Page*: Represents my blog, @ my company, if you like to relate it to a phone number, it's my company's general phone line.
You see my blog's logo as picture

Profile: Represents me, it's my mobile line. You see my face as picture :)

*fanpage was the old term that Facebook used. Before the term "Like" came about, it was "Be a Fan"

Here's the explanation...
The current fanPage:




Name: Table for 2 or More
Method of connection: LIKE, no need authorization of any form.

Chatting : No
Private Messaging; No, it's all posting on walls, public.
Privacy: Higher because I cannot view your updates unless I purposely go to ur wall and that you've set it at PUBLIC
Updates from me: Only blog related updates, nothing more.

In short, I am blogger and you are reader. Nothing more.

You can either LIKE my page,

just for blog updates (nothing more), I won't see anything on ur wall.
Privacy of being just my reader. Your privacy.
Imagine you're calling up a company for general inquiries, no one knows where you're calling from.

Profile:



Name: Wendyinkk Blogspot
Method of connection : Friendship request that needs authorization.
Chatting: Yes, chat with me if u need troubleshooting on recipes. No idle chat
Private messaging: Yes
Privacy: Depends on how you set the settings, but usually I get to see ur status updates. I get to LIKE your updates, comment on your sharing.
Updates from me: Kitchen related, blog related. Nothing personal.
Updates from you: Tag me with the stuff u made with recipes from my blog and let me drool at them.

In short.. we are blog related friends on FB.

Add me as Friend on my profile for more personal interaction. Send a message first to identify yourself as a reader or a fellow blogger. No absolute strangers please. I'm saying sorry NO to profiles with weird names or offensive profile pictures.
Remember, I do read your updates if you are on my friend list.
Imagine, when you call a person on the mobile phone, the reciever sees your number :p

************************

BOTH ARE NOT THE SAME


*******************************




The announcement below was posted on 20 May 2012

Recently there has been some major confusion on Facebook and I have decided to abandon my old page and migrate to a new one.

It will come sooner or later as the old page is named with my blog's URL and who knows one day I will get my own domain and the FB's page title will be irrelevant anyway.



a bit sad to delete, but I had to. This is the link to this old fanpage. Please UNLIKE it to end subscription.

If you are friends with me on my profile, and intend to continue the friendship,
respond here in this link (log in first b4 clicking). Link available for view for current friends.
This way members of page won't be confused.
I'll start to manage my friend list by 31st May.
Sorry for all the confusion.

***Real life friends:
***this has nothing to do with my personal account.

Mrs NgSK's Butter Cake - Butter Cake # 3

This is a side piece, not the middle, but it's sooooooo flat.

I don’t know about you. But I used to hate how short my butter cakes are.

Well, maybe I want value for money. Butter is not cheap, hence I want a BIG cake for the block of butter, LOL.
I’ve tried using methods to make a big cake w/o using more butter like adding lots of liquid, then flour, but results have always been not favourable. Cracks and huge ones. Tried egg separation method, but still not really like as big as I would like it. Actually I don’t really mind the cracks on butter cakes. But I’d just like to try making one cake, just that one cake that doesn’t crack. I only want to dispel the jinx in me. Whether it’s due to me or the recipe.

Lemon Thyme Pound Cake - Butter Cake # 2

Recipe tried in March 2011

As usual, buy first think later.

When I saw lemon thyme at Jusco, I was curious about how different it’ll taste from the usual thyme. It looked much less woody and I just threw one pack of it into my trolley. Lemon thyme is supposedly to smell like lemon when rubbed in your hands and they really do, something like lemongrass too, but less pungent. It smelled more lemony than thymey to me.

Topo Map Love Cake / Kek Alunan Kasih - Butter Cake # 1

Recipe tried in March 2011

When Roz of Home Kreation said this cake looked like a map, it reminded me of the topographic maps that we used to learn in Geo class. I remember reading the contour lines, and how to calculate the temperature difference between the lines. And how I enjoyed the first 10 questions in PMR’s Geo paper, there were all related to the topo map. Hence, I added the topo word into the name. The actual translation of the name should be "Waves of Love Cake"

Off Day, I wish! - Random Sunday

Break Day!
My Off day,

Fat hopes.

Still have laundry to do
Still have diapers to change
Still have kids to bathe
Still have baby and kids to feed

I wish it's really an off day!

But, one happy thing to share.
Lydia tried to surprise me with this card she coloured in school.
At least one trait she didn't inherit from the old fashioned papa.

I was bathing and she put this card secretly somewhere where I will definitely see when I come out from the shower.
Sweet.... isn't it?

To all mothers and grandmothers out there

Happy Mother's Day!

Chinese Yam Chicken Soup - Chicken Soup # 3

Most of us are used to having soups made with dried Huai Shan. Of recent years, there are also fresh Huai Shan. Some call this nagaimo or Chinese Yam.

Yes, this is a true yam because it is from the family of Dioscorea. Wu Tao 芋头 or Taro is not a yam, botanically, because it's from the family of Araceae. I know it's confusing...

Peanut Chicken Feet Soup - Chicken Soup # 2

Woah...did I have you disgusted?

It's a pretty common soup for the Chinese. And pretty tasty too!
During confinement, we consume a lot a lot of chickens. And we end up with lots and lots of chicken feet or claws. Lots.

Shallot Chicken Soup - Chicken Soup # 1

Let the recipes be light this week.
I know most parents are busy with exams, right?
I'm lucky my kids aren't at this stage yet. If not you'll see me like a Lion King everyday!

How to make Choux Pastry - Random Sunday

I think this is the recipe that I recieve the most questions about, mostly on technique.
Choux Pastry is the basic pastry dough for profiteroles(cream puff), beignets, eclairs, churros, french crullers and Gateau St. Honore. It just depends on how it is piped and cooked (baked or fried).

Last December, for my 3rd Uncle's 3 year Memorial Service, I was in charge of the refreshments after the service. I prepared 4 items, Kek Batik/ Hedgehog slice, Wholemeal Cha Siew Pau (recipe to be coming up much later), Sambal Bilis Sandwiches and the last item is this. Choux puffs filled with strawberry cream. I chose to make cream puffs because I could make them way ahead.

Marmalade Bread Pudding - Eggy Bread # 3

Recipe created in July 2011

I always wonder.. how do other bloggers style the setting for photography.
This is my first attempt in doing so and hahaha... it's so difficult.
Which is why I usually do close ups. A lot easier.

I had to get this and that ready, seemed like a lot of work and a lot of keep later.
What more with peeking heads and prying hands of 2 kids?
But I had to try because of these beautiful flowers seemed to match my bread pudding :)
haha

Strawberry Cream Cheese Stuffed French Toast - Eggy Bread # 2



*I served it with Kopi-O (local black coffee). *



Woooooahhhh.. what a long name.
Make your kids say the name properly before they can dig in. Hahah!

The same old french toast is kinda boring at times.
And sometimes we are left with just a bit of cream cheese that we don't know what to do with it....
Don't you just hate it when cheesecakes calls for 450g or 200g of cream cheese? What to do with the 50gm balance?