Budapest Roll ~ Budapestrulle

I tried baking dacquoise once. It came out so beautiful, and so I let it cool down for a few hours, thinking to attend to it, later. But it sweated and melted in the humidity. Sigh!

I didn't realise that the cake base for this, is actually almost a dacquoise, yes just almost, or maybe it is still considered as one. It is baked much quicker, only 15 minutes rather than 1 hour. It was only after I ate it, I realised what type of cake did I bake. Hahahah.

Guangxi Banana Leaf Dumplings 广西蕉叶糍

Today is my mother's birthday. I will try to post one Guangxi dish each year on her birthday to honour her heritage.

Guangxi is one of the few places in China where banana leaves are abundant, and I saw on the internet that some are so huge, you can go all bare behind a frond and not get seen.

How to Prepare Mandarin Segments

Mandarins are abundant at this time, when it's around Lunar New Year.

If I need to use Mandarin segments in my bakes, normally I will buy canned mandarins because I had no idea how to peel away the membrane. Mandarin membranes can't be easily sliced off as the segments are loose , unlike oranges that are snugly bound.

This time, it came upon me the idea of blanching and peel, just like how we peel nuts. I tried it and it works!

DIY Icing Sugar

Icing sugar, or confectioner's sugar in the US, is also known as powdered sugar.

I have been making my own since 1996 and I don't always buy it. Why?
Because of the price, it's double of regular sugar.
And I don't want to eat any any anti caking agent if I can.
Plus I don't know why the ants at my house won't crawl into the pack of icing sugar when left around. *suspicious look*

It's not difficult and you can use either the blender or the dry mill attachment that comes with your blender. Food processor is not recommended.

Sweet Chilli Crisps~Popiah Gunting Bersira Pedas

It so happened that Chinese New Year (2014) was over and I didn't make my peanut rolls as planned. I just wanted to get rid of the pack of spring roll wrappers. Not wanting to do anything I have done, I remembered there was this popiah bersira recipe that I had been seeing on a few blogs

I have eaten this quite a number of times and it's very addictive. Once I pop, I can't quite stop. But after I have tried making this, I can totally control myself, as I know how siiiiiiinnnfuuuuuul this is. Seriously I kid you not.