New Youtube Channel
Now that my home's internet speed is upgraded, I can make more videos!
This is my new channel https://www.youtube.com/channel/UCgW4rIH3Gg6Lc8v4G0QlqgA
Thursday, November 27, 2014
Monday, November 24, 2014
Lydia walloped half of this cake by herself. A 5-year old eating half an 8 inch cake!!!! Not in 1 sitting, but 2. One quarter during tea, another quarter for supper! GAWD! But she didn’t eat dinner. But still….. I allowed her, because.. it’s a not a sinful cake. I made this cake 2 years ago, and now she's 7.
Anne, she really loved this cake. Really did.
Thursday, November 20, 2014
I'm lazy...... bought my cranberries for around 2 years, kept frozen. Yes, you read it right, 2 years.
Finally, I baked this cake.
And being absent minded, I didn't notice most recipes calls for the cake to stay in pan for 30 minutes before overturning. Instead I treated it like pineapple upside down cake that needs to be inverted right away after removing from the oven.......
Tuesday, November 18, 2014
It's the season for cranberries!
I used to think cranberries were bitter and very sour.... that was after tasting a cranberry sauce meant for a roasted turkey. Surprisingly this jam was nice after all the sugar was added. No prominent bitterness.... just a faint note that can be ignored.
You can use this to spread on bread, as a filling for cookies or a topping for cheesecakes.
If not, just mix with water and take it as a drink.
Cranberries are good for you, especially the men :)
Thursday, November 13, 2014
I truly regretted not cooking more of this. It’s the absolute must try for taro cake lovers, or what you may call as yam cake lovers.
Peng is such a genius to think of transforming the taro cake into porridge form. Seriously! I love going to her blog to get inspirations for everyday dishes. She’s got lots of good recipes, with some combinations that I have never ever seen before and all her recipes that I've tried all taste good to me.
Well, I know that cooking is unlike baking, where one can just throw in whatever you like. But, it has to mingle well. Cooking is like wearing clothes, you need the right combination and pairing. Not all flavours work well together. Although edible, but it may not necessarily taste nice. But Peng’s ingenious pairing and combinations always brings the “ooo” and “ahh” out of me.
I may have changed the recipe, but all credits to her for the idea.
Monday, November 10, 2014
I first made this more than 10 years ago, and I also served this for my pre wedding reception.
It was well received and the first to be finished.
Last time, I used to make this using only taro, but, this time, I added in a little bit of purple sweet potato for natural purple pigment. Lovely hue :-)
You can choose to use only taro.
Thursday, November 6, 2014
My potato monster calls these fishball potatoes :)
Lyanne loves potatoes, all sort of potatoes, while the eldest doesn't quite like it.
There was a time when she was around two, she was so picky, that all she eats is either white rice or potatoes.
When I made this, she ate a bowl of it. Sometimes, being a mother to a picky kid, I can't think much. As long as she's willing to eat anything but the usual white rice, I'll just let her eat.