tag:blogger.com,1999:blog-53092012264556223912024-02-19T21:07:51.221+08:00A Little of EverythingRachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.comBlogger170125tag:blogger.com,1999:blog-5309201226455622391.post-29728681303112556032014-11-18T19:20:00.001+08:002014-11-23T23:53:03.322+08:00Apple Strudel Buns<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/AVvXsEikZY6rfMUDqyTvN0nVKudlFjXUCGw6Is7Z3CVNOgMCv7xTTuKFgPiV1Ab1NbcxAVhlWrJuScvQpZv4doOLfiSl9YauTnCbHv0e_npbFFl8i-XOzfc61dnsvrHXJvTEe1vBMDkKDDaljGTh/s1600/10805038_10205145228893276_1894491634_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZY6rfMUDqyTvN0nVKudlFjXUCGw6Is7Z3CVNOgMCv7xTTuKFgPiV1Ab1NbcxAVhlWrJuScvQpZv4doOLfiSl9YauTnCbHv0e_npbFFl8i-XOzfc61dnsvrHXJvTEe1vBMDkKDDaljGTh/s1600/10805038_10205145228893276_1894491634_n.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My lovely Apple Strudel Bun.</td></tr>
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I know... I.. know... it's appalling to note that my last post was in April but that doesn't mean I haven't been baking or whipping up some nice dishes for my lunch or dinner. Some new recipes were tried out but didn't get to post it while most of the time, I will repeat the recipes which I've already posted here. </div>
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<tr><td class="tr-caption" style="text-align: center;">Look!! Dough has doubled its size ! Yippie</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tuna filling buns for hubby</td></tr>
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Last Sat, I finally went back to Tomoko for another baking lessons and this time, I've selected a bread class. Again, I was happy with the outcome of what I made there and of course, cum the things that I've learnt from her. Her Apple Strudel Buns tasted so good that I had to bake it soon and it was so super soon that it was yesterday I found myself baking it. Came home straight from work and started working on the bread making. I doubled the recipe and all in all, it took 3 hours to complete (plus the washing, cleaning, proofing of dough, making a simple dinner for myself etc).Since I doubled the recipe, I decided to use half of it for my tuna corn mayo filling because hubby only likes savory food. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokPGOEg6B_boDkA0WC2MxX8vMpoxg6TuGep-0mPbYSUfuBfn4H10RKHL8wHNudy2RbY5jQiet7AXgryW3XZtyYa6axjyyKmjNuRdtGGy1pKX63h_5ZeVGkdnuPvZIPP_jQyofX4ffKOca/s1600/10808137_10205145229413289_1679976852_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokPGOEg6B_boDkA0WC2MxX8vMpoxg6TuGep-0mPbYSUfuBfn4H10RKHL8wHNudy2RbY5jQiet7AXgryW3XZtyYa6axjyyKmjNuRdtGGy1pKX63h_5ZeVGkdnuPvZIPP_jQyofX4ffKOca/s1600/10808137_10205145229413289_1679976852_n.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolled it out and arranged the the apples, raisin, butter and sugar.</td></tr>
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I used my cinnamon sparingly because I didn't want to overdo with it, didn't over mix the butter with brown sugar because I want the heat to caramelize the sugar , arranged the finished dough in a round tin for the apple strudel filling and after the egg wash, sprinkled them with some chopped walnuts instead of almond flakes. Bread came out beautifully and oh..oohh.. it tasted so soooo heavenly! It was so soft, precisely the way I like it. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85S_iMV9tOG11z9VnBJ7fFR5r-zMuvPFhfRjo-D09vMmsTDZZm8cGd2CJm5GEwrEPjwOUixC37A7y7iCAuXGkrjj6w_Jn0vaXjoDV1J8z-MBtex8C47FOfSElDZWqSWnBuoCAzQdvOxzh/s1600/10814224_10205145229053280_754136561_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85S_iMV9tOG11z9VnBJ7fFR5r-zMuvPFhfRjo-D09vMmsTDZZm8cGd2CJm5GEwrEPjwOUixC37A7y7iCAuXGkrjj6w_Jn0vaXjoDV1J8z-MBtex8C47FOfSElDZWqSWnBuoCAzQdvOxzh/s1600/10814224_10205145229053280_754136561_n.jpg" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are filled with tuna mayo corn</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMCjrtPVQH58_vO9uiadOQl2HeVrmJW2ITGn72AOti3CvCudk7v2HyQ8WrPyTLqJaiFeYtp-Tv8DQZEpwblQ8KJ03a8NmtzMzkukPz9bK42juMvM7CJm48iMBFW1ZN53ZqMPmO3-yTq4z/s1600/10805262_10205145229173283_980628499_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMCjrtPVQH58_vO9uiadOQl2HeVrmJW2ITGn72AOti3CvCudk7v2HyQ8WrPyTLqJaiFeYtp-Tv8DQZEpwblQ8KJ03a8NmtzMzkukPz9bK42juMvM7CJm48iMBFW1ZN53ZqMPmO3-yTq4z/s1600/10805262_10205145229173283_980628499_n.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just before egg wash</td></tr>
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As for the tuna mayo filling, it was great as well. The only setback was, it could do with more of tuna filling and more of mayonnaise. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXvu153kIGj2eIQigAQOh_M3Pw7YDPggQRtyyN3wHjfeOTxXO1n0LR-XEr6iLLH9Ga7VFRfr02gkRNqWb8NgzPBuVAQldhdru5V-ze1WgdylLaxhHmmUmjTzEsn8fl_zyLIp6fTt2dCTI/s1600/10814115_10205145228413264_335297120_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXvu153kIGj2eIQigAQOh_M3Pw7YDPggQRtyyN3wHjfeOTxXO1n0LR-XEr6iLLH9Ga7VFRfr02gkRNqWb8NgzPBuVAQldhdru5V-ze1WgdylLaxhHmmUmjTzEsn8fl_zyLIp6fTt2dCTI/s1600/10814115_10205145228413264_335297120_n.jpg" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See the texture of the bread when I tear it off?:D</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A tad too dark because I was busy frying my vege and forgot to check the heat</td></tr>
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The bread remained soft until I ate it for tea break just now. I simply love this bread, thus didn't share much with my colleague but for those who got to eat it, they said it's one of the best so far.</div>
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I would love to share this recipe in this blog of mine like the other recipes. However, I cannot share recipes that I paid for here because these people are making a living with the classes. It wouldn't be right to share them here for free. However, if you are ever interested in one of Tomoko's class, please click <a href="http://caramelmoko.wordpress.com/about/" target="_blank">here</a>. Her cute dainty little baking outlet is called Caramel Factory. (Btw, I don't have a share in this place and I don't earn a cent, ok!)</div>
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I am gonna bake this again next week. Just you wait and see! :)</div>
Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-66657956833148589812014-04-13T19:47:00.004+08:002014-04-13T19:47:47.555+08:00Kimchi Stirfry chicken with cabbage<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Hey, I'm back, I know I've been neglecting my blog but life has been kinda hectic of late.<br />
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This was inspired after several trips to the Korean restaurant called Dubu Dubu located in Sunway Pyramid. The price was reasonable considering the ambience and location. I told myself I must try out this dish someday soon and that day finally came. The key ingredient is this Korean chili bean paste. </div>
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I didn't do any goggle research on this recipe prior to trying out because like I said, as long as I have the key ingredient, the taste is not gonna run far. I have however added a few 'concoction' of mine to make this recipe as close as possible to the one I ate in Dubu Dubu.</div>
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Here are the additional seasoning and ingredients that I've added : </div>
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Sesame oil </div>
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Sweet soy sauce </div>
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Dark soy sauce </div>
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Dash of salt </div>
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Chili Flakes </div>
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Water </div>
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Green capsicum </div>
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Cabbage (a must have) </div>
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Korean chili bean paste (a must have) </div>
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Cherry tomatoes </div>
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Garlic and big onions</div>
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Dice chicken (of course)</div>
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I made this for lunch today after my gym class and it's a pity that hubby wasn't around to savor it. The dish came out pretty well suited to my tastebud but of course it wasn't as spectacular as the one I ate in Dubu Dubu. Gonna make this again for dinner tomorrow. Errr...notice my lovely bento box? I deliberately asked cousin Soo to get it for me from Japan just for the sake of photo taking for my blog :D Thanks couz for the bento! I love it.</div>
Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-65703722007878838612014-02-18T22:36:00.000+08:002014-02-20T08:59:38.885+08:00FUJIFILM X-E2: My Review<span lang="EN-US"><span style="font-family: Calibri;">It has been ages
since my last blogging about photography but this new babe I acquired recently
is worth to blog about it. The search of a perfect travel camera might just end
here… The FUJIFILM X-E2. I always have a craze over digital camera with retro
touch. This is how I get hooked into micro four third by OLYMPUS OM-D E-M5.
However, the image quality of micro four third system is close but not as good
as my trustworthy NIKON D300s due to the smaller image sensor. I have tried
FUJIFILM X-E1 more than two years ago in an exhibition and the auto focusing
really puts me off : it struggled to hunt in low light and bright condition and
took a real long time to focus.</span></span><br />
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<span lang="EN-US"><span style="font-family: Calibri;">Fast forward to
the present, the launched of the new FUJIFILM X-E2 with the new X-Trans Image sensor
and second generation of image processor EXR Processor II promises a faster focusing
speed, better image quality and a whopping 60 plus changes from its predecessor.
It’s impressive right?</span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;"></span></span><br />
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<span lang="EN-US"><span style="font-family: Calibri;"><o:p></o:p></span></span> <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US"><span style="font-family: Calibri;">THE SPECIFICATION<o:p></o:p></span></span></u></i></b></div>
<br />
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<span lang="EN-US"><span style="font-family: Calibri;">16MP X-Trans CMOS II Sensor (APS-C)</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US"><span style="font-family: Calibri;">ISO 200-6400 expanded 100-25600</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US"><span style="font-family: Calibri;">EXR Processor II</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US"><span style="font-family: Calibri;">Lens Modulation Optimizer</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US"><span style="font-family: Calibri;">2.36M Dot OLED EVF</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US"><span style="font-family: Calibri;">3” 1.04M Dot LCD (Fixed & Non Touch Screen)</span></span></div>
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<span lang="EN-US"><span style="font-family: Calibri;">Top Analogue Shutter Speed and Exposure Compensation
Dial</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US"><span style="font-family: Calibri;">Digital Spilt Image & Peak Focusing for Manual
Focus</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="EN-US"><span style="font-family: Calibri;">Built-in WIFI for image transfer<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Calibri;">And more… I’m just naming a few interesting or
important features. You can find out more from FUJIFILM website.<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US"><o:p><span style="font-family: Calibri;"> </span></o:p></span><br />
<span lang="EN-US"><o:p></o:p></span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US"><span style="font-family: Calibri;">THE FEEL</span></span></u></i></b><br />
<strong><em><u><span style="font-family: Calibri;"></span></u></em></strong> </div>
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<span lang="EN-US"><span style="font-family: Calibri;"><span style="color: #666666;">Oh boy! Once I grab and hold the camera, it feels so
right with my small palm and short fingers. The 18mm-55mm F2.8-4 kit lens
matches the body not like the smaller OLYMPUS OM-D E-M5 pair with the awful
looking long slim 12-50mm F3.5-6.3 kit lens.<span style="mso-spacerun: yes;">
</span>I have to specifically mentioned here the kit lens come with XE-2 is one
hell of a fantastic kit lens I’ve ever own before. The build quality of this
kit lens is excellent; the image produce is sharp and with F2.8-4.0 aperture
setting it is bokehlicious!<o:p></o:p></span></span></span></div>
<span style="color: #666666;"></span><br />
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<span lang="EN-US"><span style="font-family: Calibri;"><span style="color: #666666;">This is my first FUJILM X-Series camera but I have no
problem with the operation and handling. The setup and shooting menu is simple
and easy to operate and just it just took me few hours to familiarize. Although the M,A,S and P mode at the beginning will be a bit
confusing cause not like DSLR with dedicate mode dial to set but X-E2 with button at
the lens and shutter speed dial to set, you will be fine after understand the
setting combination.<o:p></o:p></span></span></span></div>
<span lang="EN-US"><o:p><span style="color: #666666; font-family: Calibri;"></span></o:p></span><br />
<span lang="EN-US"><span style="font-family: Calibri;"><span style="color: #666666;">The size is perfect for me, much smaller than my
NIKON D300s and slightly bigger than my OLYMPUS OM-D E-M5. This size is ideal
for my travelling while extra luggage space is always come with a price. The FUJIFILM
X-E2 scored a distinction by saving spaces of your luggage but does not sacrifice
the quality of image at all. This is why I mentioned earlier that the search for
my perfect travel camera is over.<o:p></o:p></span></span></span><br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US"><span style="font-family: Calibri;"></span></span></u></i></b><br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US"><span style="font-family: Calibri;"></span></span></u></i></b><br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US"><span style="font-family: Calibri;">MY RECOMMENDATION<o:p></o:p></span></span></u></i></b><br />
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<span lang="EN-US"><span style="font-family: Calibri;">During my teens, I occasionally get to shoot photos
with an analogue FUJIFILM camera owned by my elder brother. The color and tonal
quality produce by the Fuji Film was so vibrant, realistic and nice that I can
never forget till today. The Film Simulation featured in FUJIFILM X-Series
camera promise to reproduce such color and tonal quality image and I would say
they did a real fine job. So, for us the PREVIA, ASTIA and VELVIA lovers, how
can you resist the temptation to own a FUJIFILM X-Series camera?<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US"><o:p><span style="font-family: Calibri;"> </span></o:p></span><span lang="EN-US"><span style="font-family: Calibri;">Having written so many good things about X-E2,
needless to say, there are also some shortcoming of the camera or rather the
system. There are not much choices for lens, about 10 available thus far and no
third party lens except 2 from Carl Zeiss and the price is exorbitant! The
focusing speed is fast but could be faster and with a touch screen control will
make it even better.<o:p></o:p></span></span></div>
<br />
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<span lang="EN-US"><o:p><span style="font-family: Calibri;"> </span></o:p></span><span lang="EN-US"><span style="font-family: Calibri;">So if you are a traveler, a retro style camera lover
who likes the color and tonal quality images of FUJIFILM, dislike big and bulky
DSLR but demands good image quality, this FUJIFILM X-E2 might be the camera you
are looking for and those who has a bigger budget can consider the newly
launched FUJIFILM X-T1. Happy shooting!</span></span></div>
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<span style="font-family: Calibri;">FUJIFILM X-E2 18-55mm F18 1/750s, ISO 200, WB Auto</span></div>
Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com1tag:blogger.com,1999:blog-5309201226455622391.post-9482415922775827982014-01-02T23:46:00.002+08:002014-01-02T23:46:24.148+08:00Rice Wine Chicken & Sambal ikan bilis<div class="separator" style="clear: both; text-align: center;">
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These 2 recipes may sound odd to be put together but rest assured, they're a dish of its own and....I cooked both tonight without the rice. What's more, we didn't actually have them for dinner while the portion was fit for 4 - 5 pax. Yea..talk about peculiarity. <br />
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Mom has left some chicken fillet and ginger in my fridge and if I don't cook it soooner before she comes over next week, my ears may just suffer a little nagging (again) :) There's this rice wine my mom in law made and when you put all of these ingredients together, you'll get Rice Wine Chicken. <br />
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<strong><u>Ingredients for Rice Wine Chicken</u></strong> <br />
Chopped garlic<br />
Shreded ginger (lots)<br />
Chicken meat<br />
Fungus (shred preferred)<br />
Rice Wine (homemade)<br />
Rock sugar cane (tiny lump)<br />
A pinch of salt<br />
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Hubby was on a strict diet but he couldn't help peeking into my pot and served himself a small bowl eventhough he had earlier swore that he ain't gonna eat.<br />
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Now...I've got another problem. I've got the<u> <strong>following ingredients in my fridge :</strong></u> <br />
<ul>
<li>Kaffir lime leaves </li>
<li>2 stalk of lemongrass</li>
<li>Chilli boh</li>
<li>Tamarind</li>
<li>Lots of peeled onions (bought in the market a week ago)</li>
<li>2 big onions </li>
</ul>
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So again, with all of the above ingredients + a packet of ikan bilis which I bought during my last trip to Kuantan, I've decided to cook<strong> Sambal Ikan Bilis</strong>.....at 10.05pm. Yes.... that's exactly what I did. I reckon I've been a little over ambitious with the tamarind juice, hence a tad too sour. I normally don't use lemongrass or kaffir lime leave when I cook sambal ikan bilis but I gotta get rid of these 2 ingredients otherwise they're gonna end up in the land of dustbin. <br />
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The pictures not perfect but oh man.. I'm don't wanna climb up to get his camera. <br />
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So, the next question is.....whose gonna eat the Rice Wine Chicken and Sambal Ikan Bilis I just cook at this ungodly hour? My colleagues of course... that'll be my lunch tomorrow and part of their lunch too. <br />
Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-65292713798464027232013-10-28T23:42:00.000+08:002013-10-28T23:50:25.368+08:00Fluffly Hokkaido Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Folks, I 'm sorry for delaying this post for more than 2 weeks as I was busy with work and attending the company's team building in Redang. SL found the recipe, tested it at home, brought the cupcakes to office for us to try and I went totally ga ga over it. It was so soft and so fluffy that it felt like melting into my mouth. Yea... I went overboard with the cream but who doesn't love chocolate cream? I didn't want to make a flower shape but that's the only nozzle I have at that time.<br />
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I'm so gonna bake this again ... probably next week .... when I find time.<br />
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To view the recipe, please <a href="http://nasilemaklover.blogspot.com/2012/04/hokkaido-chiffon-cupcakes.html" target="_blank">click here.</a> <br />
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<br />Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-32726500138422512212013-09-07T08:21:00.000+08:002013-09-07T08:21:00.075+08:00Red Bean Buns<div style="text-align: justify;">
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It was a nice breezy cooling Friday morning but my mood was anything but that. I worked through all morning, diligently clearing my emails and paperwork , my fingers working furiously on the keyboard. By almost lunch time, I felt that I could breathe a little and decided to get the bread machine to work for me instead. </div>
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Using the same recipe as Walnut Cocoa Raisins buns, I omitted the cocoa powder and the walnuts & raisins. I made the dough as plain as possible so that I could have red bean filling in the centre later on. The machine knead the dough for 30 mins and thereafter, I removed it from the pan, knock the air out from the dough, divide into 16 - 18 pieces to be rolled into a ball. Of course, I added in my read bean in the centre of the bun. </div>
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By 1.15pm, it was done and I let it proof for another hour or so to let it double its size. By 3pm, the buns were freshly baked in the oven and we all had a little mini party in office. Afterall, it was a quiet day for us as there were only 5 of us in the office + 1 student intern. They happily gobbled my buns and all of them packed some back too. Well...if only I have more people at home, I wouldn't be giving away things I baked and made all the time. </div>
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What have I achieve at the end of Friday? Well, my spirits lifted up by noon, I successfully baked the buns while I was working at my desk and all of us were eating happily and chatted over coffee (for a while only!!) during the tea break. As we savoured the deliciously soft hot buns, I can't help wondering when exactly is the company gonna VSS me so that I can grab the compensation and then......stay at home to bake and read (oh..and fb) :D</div>
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com2tag:blogger.com,1999:blog-5309201226455622391.post-23808837022355153892013-08-02T00:17:00.003+08:002013-08-02T08:13:40.399+08:00White Chocolate Gateau<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidBoMm1-0wvDbueZWiI7B9O9BmPM_6jwQOemtDm2IMBC5TJxO283DkbNSqjnQ8Lmj-j4N0Xpi_5S1NN9QVXyZ_OQBBPlMoccG-qQ1T5-q1yeKHx2tSfdBUbb65J0mP0eQGougZ1nVP2Ys/s1600/P7280267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidBoMm1-0wvDbueZWiI7B9O9BmPM_6jwQOemtDm2IMBC5TJxO283DkbNSqjnQ8Lmj-j4N0Xpi_5S1NN9QVXyZ_OQBBPlMoccG-qQ1T5-q1yeKHx2tSfdBUbb65J0mP0eQGougZ1nVP2Ys/s640/P7280267.JPG" width="426" /></a></div>
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It's another recipe which I learnt from Tomoko of Caramel Factory, a nice cozy little place where she conducts her class. The cake texture is soft and moist. Everyone who had had a taste of this cake thought it was a cheesecake. It looked like cheesecake and it tasted like one BUT it ain't one. This recipe is pretty simple. The success of this cake depends on how much you beat the egg whites. The recipe (like many others ie chiffon, soufflé etc) says : beat the egg whites to stiff perks. Now, that's the tricky part. How stiff is considered stiff? I've always got a problem with beating the egg whites because it is just way too easy to overbeat it which will result in lumpy texture when mix with the cake batter. I'm still trying to learn and determine at which stage should I stop beating the egg white to refrain the protein from breaking down and I guess this will come naturally with more practice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUDqW_euQ2YzHP4l3tGup2mY3KnKCBIUQf80AtkFfFUb8uil8Ho3p57rql5BmP-ZM1hbmx0d1VyfTJ5EFpkMOw84fzgMV4pLMzZ3DrRWArT4XILSe_YeOWl0RFrQnraiHMXPIZ_2gVaSi/s1600/P7280271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUDqW_euQ2YzHP4l3tGup2mY3KnKCBIUQf80AtkFfFUb8uil8Ho3p57rql5BmP-ZM1hbmx0d1VyfTJ5EFpkMOw84fzgMV4pLMzZ3DrRWArT4XILSe_YeOWl0RFrQnraiHMXPIZ_2gVaSi/s640/P7280271.JPG" width="426" /></a></div>
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We each baked our own cake from scratch. It is best to eat it chilled, on the following day. It was a good thing that I had that piece of white chocolate with the words Happy Birthday on it as a decoration. I can't wait to another another class from Tomoko. Once again, I'm sorry that this recipe cannot be shared here as she is doing it for commercial. In case you're interested in her classes, check out her class schedule by clicking <a href="http://caramelmoko.wordpress.com/" target="_blank">here.</a></div>
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<br />Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-91089354049300559312013-07-21T21:59:00.001+08:002013-07-21T21:59:46.396+08:00Focaccia bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbpfguO7pjgmgE6Otiz0wdOoUc3bvcLGQq80HqV011tDeVqwbNF9E7HUL39cUR0vr47Si_pfO-ZP2TQmJRnM-H7RWLo1B3AMKmV7elaxF68q09Wqt6aKPcyiX6rna3FT6rjDBE6Ho09uW/s1600/IMAG0402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbpfguO7pjgmgE6Otiz0wdOoUc3bvcLGQq80HqV011tDeVqwbNF9E7HUL39cUR0vr47Si_pfO-ZP2TQmJRnM-H7RWLo1B3AMKmV7elaxF68q09Wqt6aKPcyiX6rna3FT6rjDBE6Ho09uW/s640/IMAG0402.jpg" width="640" /></a> </div>
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Kuali from The Star has collaborated with MIB (Malaysian Institute of Baking) for the past 2 years in which various baking classes has been held. Due to overwhelming responses, participants can only register for the baking class on a specific day at a specific given time. I wasn't very lucky in getting myself registered but I got lucky last week. I managed to get a place for the Saturday morning class which also happens to be the last baking class for year 2013. The remaining classes for year 2013 will be cooking class instead.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72V8QVbKMw2PGa8q6JxiUbVXUk6OKmIe2pwn5mzdVd9c8Cc4lwAOx821fEqKu-xihMjOhzu8Kb5cU6loeuMfLPSe35RYpggi8Lc47T1mymRvW3JJbPCoRwsNXR8QitWifKPhtzentxyjz/s1600/IMAG0403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72V8QVbKMw2PGa8q6JxiUbVXUk6OKmIe2pwn5mzdVd9c8Cc4lwAOx821fEqKu-xihMjOhzu8Kb5cU6loeuMfLPSe35RYpggi8Lc47T1mymRvW3JJbPCoRwsNXR8QitWifKPhtzentxyjz/s640/IMAG0403.jpg" width="360" /></a></div>
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I'm not a great fan of focaccia bread as I'm more towards a sweet bread person. However this class will be teaching 2 other recipes and I thought to myself, why the hell not! I enjoyed the class tremendously. Don Yong himself, the founder of MIB, conducted the class. We spent first an hour or so on introduction and theory. The theoretical knowledge in baking is what I currently lack but of course, the next thing I lack is patience. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6vzaxlCTDOpXrgrO9sf68c-zHS-gH1_Q7520agis6vyCMdkL-_cqX9kwpjdQHH2O86KfcpgyuKiJNmKs6sf75JmRknwfdDAHZF2PKzkY3goqcp6xRM0Dap2BfABVZoz-85-Vp8QYe2-I/s1600/IMAG0399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6vzaxlCTDOpXrgrO9sf68c-zHS-gH1_Q7520agis6vyCMdkL-_cqX9kwpjdQHH2O86KfcpgyuKiJNmKs6sf75JmRknwfdDAHZF2PKzkY3goqcp6xRM0Dap2BfABVZoz-85-Vp8QYe2-I/s640/IMAG0399.jpg" width="640" /></a></div>
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I find that bread baking is a splendid way to nurture one's patience. I still have a long road ahead to learn on this. This is the 1st time I made bread using a mixer instead of a bread machine or kneading with my own hands. He taught us using the 'sponge' method, which is something pretty new to me. Bread came out looking great and tasted great as well. But like I said, I'm not much of a fan for savory bread so... I guess I won't be making this bread very often in the later days.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlztI5_DP0aqx1vc6_IzQKLGKyUHfZyPhmy4TPEh8s9R6ZiSYaxXemz6A9drFDYMTgSaCfg8EMgT_gfg2NQIW3EAZ49s15v3Th3FzzoGecxT_lrucljOdFcJPAddm27HeJcy6-ekuOe9H4/s1600/IMAG0400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlztI5_DP0aqx1vc6_IzQKLGKyUHfZyPhmy4TPEh8s9R6ZiSYaxXemz6A9drFDYMTgSaCfg8EMgT_gfg2NQIW3EAZ49s15v3Th3FzzoGecxT_lrucljOdFcJPAddm27HeJcy6-ekuOe9H4/s640/IMAG0400.jpg" width="360" /></a></div>
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A friend of mine knew I was going for the class and asked the share the recipe. Well.. here it is..</div>
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<strong><u>Ingredients for sponge :</u></strong> </div>
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Bread flour 420g</div>
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Instant Yeast 4g</div>
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Cold Water 244g</div>
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<strong><u>Ingredients for dough :</u></strong> </div>
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Bread flour 180g</div>
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Instant dry yeast 6g</div>
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Malt Flour 24g</div>
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Oregano 4g</div>
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Rosemary 2g</div>
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Black pepper 2g</div>
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Salt 9g</div>
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Bread Improver (optional) 9g</div>
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Cold water 132g</div>
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Oven dried tomatoes 60g</div>
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Olive oil 48g</div>
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<strong><u>Method: </u></strong></div>
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Prepare the sponge and ferment for 3 hours at room temperature, which is about 27C.</div>
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In an electric mixer, using a dough hook at slow speed, blend all the dry ingredients together for 1 minute.</div>
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Add water, dried tomatoes and sponge on slow speed for 2 minutes. Mix on medium speed for 5 minutes and add olive oil. Mix for another 10- minutes on medium speed until dough is fully developed.</div>
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Place dough on floured bench and cover with a plastic sheet for 10 minutes. Divide dough into 6 pieces, each 190g.</div>
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Roll out the dough to 6mm thick and place in a tray.</div>
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Proof dough for 30 minutes and make shallo9w indentations all over dough with your fingertips, then brush with olive oil, letting it pool in indentations.</div>
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Bake for 10 - 15 minutes at 220C. Once baked, brush with olive oil.</div>
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-37629129873245481882013-07-13T21:04:00.000+08:002013-07-13T21:10:16.270+08:00Sausage galore !!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8FIKmjhjQV36n_pQVdDjGY0ojJ9JT7GWJsBr_fGFtznlsx-bXkFtyhaeipMR4Ae7wd3j-xtcu8zaOaiNGX276bv9WynvTOlx3hvvmKgnKdkQ-JngqFHNj3wx3O8Cx9H5lK4lusNwVI3k/s1600/P7130247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8FIKmjhjQV36n_pQVdDjGY0ojJ9JT7GWJsBr_fGFtznlsx-bXkFtyhaeipMR4Ae7wd3j-xtcu8zaOaiNGX276bv9WynvTOlx3hvvmKgnKdkQ-JngqFHNj3wx3O8Cx9H5lK4lusNwVI3k/s640/P7130247.JPG" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5_uR37HlJKfrM1cw8TY-MGtihVPvh9OZPuNsfFdgALsNxDjwbbYtHdUzZPTMKkztED7xvOXcTGwsN0cRLGY-iqBioHGtYod9teceaSH0NeTdet_XromgI-gLicjnlsz8JBUDpsixR8-a/s1600/P7130247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">It's a cool lazy Saturday evening and I'd like to have a simple dinner at home. Afterall, I have zero idea what to eat out. Sausages and salad should be a rather quick fix for dinner. I took out my Happycall pan lookalike which I bought from Amway six months ago. The pan finally made its first "debut" to my old stove</span>.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8soDwv0XO9GGI2SoXIRCearpMOxOtXceqj8oA8aFo4r8LPkJn4Ahz4obZdF89YJh75JqAMPllM9IByZZigwU1uVpj0ygycVqArkA-I3aBKYnaFkuM0I10vTgzdRXu8JsiXMHIs9Uz84jb/s1600/P7130245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8soDwv0XO9GGI2SoXIRCearpMOxOtXceqj8oA8aFo4r8LPkJn4Ahz4obZdF89YJh75JqAMPllM9IByZZigwU1uVpj0ygycVqArkA-I3aBKYnaFkuM0I10vTgzdRXu8JsiXMHIs9Uz84jb/s640/P7130245.JPG" width="426" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">See the oil splattered all over the top of the pan? Well well well... it sure saved me the trouble of wiping the walls and mopping the floor. Besides, it was kinda fun turning the pan every now and then. My 3 variants of sausages : chorizo, Italian sausage and wine sausage were cooked to perfection and all done in less than 15 mins. I've steamed a sweet potato to replace corn on cob. Fresh vegetables are inevitable if one is having sausages.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLnUeRLDh0owRWG9YAKIzC4FIBA97L2vuEGyf8mmzXlA4_qIj_4rgWXVuvQbEUDuXm4okh6DtQtjp555FOTO3EM2mgrDalQWg9_mww-rubfUzfnVPoxuKtapn46lfopt7MWfVmvpfY6TE/s1600/P7130246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLnUeRLDh0owRWG9YAKIzC4FIBA97L2vuEGyf8mmzXlA4_qIj_4rgWXVuvQbEUDuXm4okh6DtQtjp555FOTO3EM2mgrDalQWg9_mww-rubfUzfnVPoxuKtapn46lfopt7MWfVmvpfY6TE/s640/P7130246.JPG" width="426" /></a></div>
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<span style="font-size: large;">Diner's done and now dishes are in the sink, waiting to be washed.... by someone. Who do you think it would be, huh??</span><br />
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<br />Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-59842576704352931542013-06-30T22:51:00.002+08:002013-07-01T08:46:15.792+08:00Tofu, Jam & Tahini Salad Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOiaA1vxuRSWhQ0zBwEv4n1amBCcefuvAvqv35vkb5sx8dobwcgjk10jD-axAO4_CDZcTQi8In3QumPMThwqdjid8vfWMdbP4ApgrxOWEBroMRJSueOOJcdCmxgMd9yoEHQGcbhov9wVN1/s1600/P6300199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOiaA1vxuRSWhQ0zBwEv4n1amBCcefuvAvqv35vkb5sx8dobwcgjk10jD-axAO4_CDZcTQi8In3QumPMThwqdjid8vfWMdbP4ApgrxOWEBroMRJSueOOJcdCmxgMd9yoEHQGcbhov9wVN1/s640/P6300199.JPG" width="426" /></a></div>
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We went back to GK Organic Farm today for another tour and another delectable organic lunch. It was so yummy that I had a 2nd big helping of the salad and sweet potatoes. The chef there shared his own creation of salad dressing during my last trip there and I wanna make it for mom to try it out. So here's the ingredients to make the dressing: </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/AVvXsEioQKydnxOi2fYa6AUINjJzZdrWDFx6X1f0HsZ3SNMDMATjOFVHFBTrC-Fmy5UIKWjZHMhopNwzCFCjwup2l117hr_uA_a75R0v7C367eQvD7MLKdVZyOSrwDDYkQcqZY56y3SvxBEKPeRt/s1600/IMAG0364.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQKydnxOi2fYa6AUINjJzZdrWDFx6X1f0HsZ3SNMDMATjOFVHFBTrC-Fmy5UIKWjZHMhopNwzCFCjwup2l117hr_uA_a75R0v7C367eQvD7MLKdVZyOSrwDDYkQcqZY56y3SvxBEKPeRt/s640/IMAG0364.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>These are the ingredients. Too lazy to run up to get the camera so the hp's quality will do.</strong></td></tr>
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1 packet of soft tofu</div>
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Tahini (1 put in 1 big tbsp)</div>
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Lemon Juice (freshly squeeze or bottled)</div>
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Organic Pineapple jam (or any other organic jam)</div>
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A little olive oil.</div>
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A little water</div>
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Honey</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uOYIuSuRQVisbD6KPje9b9HP2M5zyXnMAMEH7baE8igcyJXhZkT16xs2ap8qI9pPnCAP0ArzOnSgVOq1dVi8xUseAdeZ78mSrkza99-_nr69Z7DJc0cddP-pwePy8rPhfGORadfa-kyB/s1600/P6300196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uOYIuSuRQVisbD6KPje9b9HP2M5zyXnMAMEH7baE8igcyJXhZkT16xs2ap8qI9pPnCAP0ArzOnSgVOq1dVi8xUseAdeZ78mSrkza99-_nr69Z7DJc0cddP-pwePy8rPhfGORadfa-kyB/s640/P6300196.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>The finished dressing : tofu + pineapple jam + roselle + honey + tahini + lemon juice</strong></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBWSdEBgnME1buqQChwMoKfFU6k_iFYm4W-VAuRSsHWAPYGQbJ2-EnP-T_LiHHe51LHVVsW9ZwrQBY_jXt9bstnjwSq4TEgE6OAFDh2Wbk4hJUYzSdY3HN81rjVyKTEFARRYEWP4HzSab/s1600/P6300195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBWSdEBgnME1buqQChwMoKfFU6k_iFYm4W-VAuRSsHWAPYGQbJ2-EnP-T_LiHHe51LHVVsW9ZwrQBY_jXt9bstnjwSq4TEgE6OAFDh2Wbk4hJUYzSdY3HN81rjVyKTEFARRYEWP4HzSab/s640/P6300195.JPG" width="426" /></a></div>
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I threw in everything in my food processor except the olive oil in which I added in upon serving of the salad. The measurement were deliberately left out because you can whip up your own dressing according to your preference. For me, I like it sweeter with a hint of citrus. Therefore, I was generous with the amount of lemon juice as well as honey and pineapple jam. Since I bought roselle this morning, I added some of the roselle into the blending as well. Yup... it became my own salad creation :D It would be fab to add in some fruit slices but since I had none, I replaced it with roselle and jumbo raisins. Mom wasn't too ecstatic over the dressing. Dad has no comment while hubby prefer caesar and thousand island over my dressing. It seems like I was the only one enjoying this healthy bit of homemade dressing.</div>
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<tr><td class="tr-caption" style="text-align: center;"><strong>The roselle freshly picked this morning.</strong></td></tr>
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Dad whom is not a regular vegan person, just couldn't stand another meal without any rice or meat. Hence, mom used leftover rice to fried some really tasty yet simple fried rice for him. </div>
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-66046092380350805692013-05-04T15:05:00.001+08:002013-05-04T15:05:21.554+08:00Lotus Root Peanut soup with a sweet hint (carrot)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Qc_YkTNc6nt5t9_0pcL1ozV5mTlyWUVZHwND67GMMtNZx22Ufm-75NEtcEYkb5dm-tVgy_cGZXbYT4ktL51Tu5bfKipdEbjtocwX180XRq7VXdZBT9xJ3ViYY0AFqnU7_hfhONj54HEj/s1600/IMAG0207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Qc_YkTNc6nt5t9_0pcL1ozV5mTlyWUVZHwND67GMMtNZx22Ufm-75NEtcEYkb5dm-tVgy_cGZXbYT4ktL51Tu5bfKipdEbjtocwX180XRq7VXdZBT9xJ3ViYY0AFqnU7_hfhONj54HEj/s640/IMAG0207.jpg" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Here's another soup cooked using my Noxxa pressure cooker. This soup is our main dinner, thus I added in some carrots so that we have more vegetables to eat rather than just the lotus , peanut and meat. It's awesome, thanks to Noxxa :) This was done in less than an hour</span><br />
<br />Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-59342194219105312462013-04-24T22:04:00.003+08:002013-04-24T22:08:56.321+08:00Bamboo Charcoal Rotiboy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHQMJvjUfNT74Jq5AEpnjljLU2cVV8RqIR2ukneDteh6bBlJxyQbVABy5oVCdleLxzrmu8ajBs-nP4ZtuAL8S40G_FYmNUdZ7My6iFj2T-N825xt5AWs7in0CxUC49hdLECBE4GA9XEJR/s1600/IMAG0185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHQMJvjUfNT74Jq5AEpnjljLU2cVV8RqIR2ukneDteh6bBlJxyQbVABy5oVCdleLxzrmu8ajBs-nP4ZtuAL8S40G_FYmNUdZ7My6iFj2T-N825xt5AWs7in0CxUC49hdLECBE4GA9XEJR/s640/IMAG0185.jpg" width="640" /></a></div>
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I popped over to Ailing's house last Sunday to learn this Rotiboy recipe. The only difference is instead of plain white bun, we made bamboo charcoal buns. My hands got itchy and I wanna try this recipe out on my own so early this morning, I started to make the dough proof since 8am. My faithful Kenwood machine helped to knead the dough for 30 mins. While it was kneading and later proofing, I was doing my work.</div>
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I let it proof for a long long time because somehow, the dough isn't rising as fast as I had hope. So I just left it there till almost lunch hour before I started to pipe the coffee topping on top. The topping tasted marvelous. The smell of freshly baked bread with coffee aroma wafted through the entire lab but the smell was always most intense for those who walk pass by our office door.</div>
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LW helped me to piped some buns and since neither of us has patience, we just anyhow piped the topping out without caring much of how it looks like. We just wanna get on and get done with this so that we can have our lunch together at the pantry. That explains the hideous looks of the coffee topping :D</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlIF9py5TI6czjxRKj0g9kwt4Dfy-fwOxGN9uRdXglemWBQD3-aDKaSUwKTlf_q2Brp72YSbv1HkHyksgPjkXNee2aTWM6_MPIu43RmOK8iEZavilj5VjLNuwa4JDzWXlfgzifLCJReix/s1600/IMAG0190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlIF9py5TI6czjxRKj0g9kwt4Dfy-fwOxGN9uRdXglemWBQD3-aDKaSUwKTlf_q2Brp72YSbv1HkHyksgPjkXNee2aTWM6_MPIu43RmOK8iEZavilj5VjLNuwa4JDzWXlfgzifLCJReix/s640/IMAG0190.jpg" width="360" /></a></div>
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Here's a pix of a better looking finished product. <br />
Good things are meant to be shared and so... here's the recipe :<br />
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<strong><u>Ingredients for dough:</u></strong> <br />
Water 300ml<br />
Butter 50g<br />
Sugar 2tbsp<br />
Milk Powder 2 tbsp<br />
Salt 1 tsp<br />
Bread Flour 350g<br />
Normal Flour 150g<br />
Yeast 2 tsp<br />
Bamboo Charcoal Powder 3 tsp<br />
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<strong><u>Ingredients for topping :</u></strong> <br />
Butter (softened) 100g<br />
Egg 1 no.<br />
Icing sugar 50g<br />
Low Protein Flour 100g<br />
2 in 1 Instant Coffee 1 pkt<br />
Coffee Essence 1 tsp<br />
Preparation : mix all into bowl and start to beat till a creamy paste is form. Chill it in fridge for 15 mins before piping onto the buns<br />
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Filling : cut butter cube (frozen) - optional<br />
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<u><strong>Method :</strong></u> <br />
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Put all ingredients of dough into the bread machine pan. Always pout the liquid in before adding the dry ingredients UNLESS stated by your machine manual otherwise.</div>
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Once dough is ready, remove from pan and knock the air out. Divide dough into half. Shape them into 20 round balls.</div>
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Stuff in one cube of butter into the centre of dough, close it and shape into round balls again. Repeat the same process for others. Let dough proof for another 1 hour.</div>
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Preheat oven at 180C. Once the dough have doubled its size, start to pipe out the cream on top of the bun in circular motion. To achieve a nicer look, leave no gap in between each circles.</div>
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Bake the buns at 180C for 20 mins.</div>
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I was standing there sealing the Rotiboy in the bag to be kept for tomorrow's breakfast. It really comes in handy when you work in an environment where they have all sorts of equipments :D<br />
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<br />Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-86482320660221565842013-04-21T18:28:00.000+08:002013-04-21T18:31:14.537+08:00Loaf and buns<div class="separator" style="clear: both; text-align: justify;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Cranberry and Raisin Loaf</span></td></tr>
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I brought my bread machine to office a couple of weeks back and since then, have been having a bread making marathon. The above is a basic white bread recipe using the bread machine but I've added generous amount of raisins and cranberries in it. With bread machine, you can hardly fail but I'm just wondering how to achieve the light and less dense bread like Gardenia bread loaf. Homemade bread is always heavy and dense which is not to my liking. </div>
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The bread is good to eat on its own but since I have the jam in fridge supplied by cousin Soo, I just slathered the jam on it and ate it as my lunch. </div>
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The above picture is a simple bun recipe in which I've added cocoa powder and raisins to make the plain rolls taste slightly ......not-so-plain. I was supposed to use the cocoa walnut raisin recipe but had erroneously pulled out the tuna bun recipe. It was too late by the time I realized my mistake because I've already poured the flour and other ingredients into the bread machine pan. For the recipe of cocoa walnut raisin buns, please click<a href="http://30oddsomething.blogspot.com/2013/01/cocoa-walnut-raisin-buns.html" target="_blank"> here</a>.</div>
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-8029259905447861172013-04-20T11:22:00.004+08:002013-04-20T11:59:20.898+08:00My 1st scones : looks more like a cookie ...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfqWpzcmVDm1jBR2NyKqwrT5-GpVPPEjzD2X_gBTeruxftPgPl96Oy9mwi_SMFswPalB-e9m3CdwMJnOrMLpl0J0n1mfy80Mv1dAk-ZuAyFMQs-HBM4ipIiFpYyRsUbfPXAOTA5AP3Czp/s1600/IMAG0184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfqWpzcmVDm1jBR2NyKqwrT5-GpVPPEjzD2X_gBTeruxftPgPl96Oy9mwi_SMFswPalB-e9m3CdwMJnOrMLpl0J0n1mfy80Mv1dAk-ZuAyFMQs-HBM4ipIiFpYyRsUbfPXAOTA5AP3Czp/s640/IMAG0184.jpg" width="360" /></a></div>
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I'm not really into scones but my cousins are and so is my colleague CYSL. She has been asking me to make scones and it so happen that last Sunday, I came across this recipe in my SIL's recipe book. Of course I can't read it since it's all in Chinese but SIL read it out for me and it seems kinda easy and quick recipe. Thanks to Ailing too who last minute translated some for me via watsapp. I said I'm gonna make it for the family next Sunday but before I make a laughing stock of myself, I tried out the recipe during lunch hour yesterday. It was really a fast and easy recipe. Now... I say fast and easy. I didn't say it would be nice and successful :P</div>
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It's fun making this during lunch hour instead of early in the morning when I'm usually alone. Those who like baking/cooking will automatically comes into the lab to help/watch me doing it. Those who has zero interest in baking/cooking....well... will just wait for the food to be ready :D <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QqiK19bHmhBcAggD7XKLj9QGuQxNiwLp1j20XcMU__dTvG4rFiRNRewc7s_HX4zJsVovb4P5p2ca2rgHe9CPgVyL0mOdz_HcDQ3YklUFfNV13klx-cKN_vLEfB_SPgra1bp3p_Pw9NhQ/s1600/IMAG0178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QqiK19bHmhBcAggD7XKLj9QGuQxNiwLp1j20XcMU__dTvG4rFiRNRewc7s_HX4zJsVovb4P5p2ca2rgHe9CPgVyL0mOdz_HcDQ3YklUFfNV13klx-cKN_vLEfB_SPgra1bp3p_Pw9NhQ/s640/IMAG0178.jpg" width="360" /></a></div>
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Scones tasted okay to others while I'll rate it as absolute failure in terms of presentation. As for taste wise, well... it's still edible. At least I don't have the impulse to send them straight to the garbage bin which I usually do when the food fail in the QC I've set. Scones turned out looking more like a cookie instead. Even the kakak cleaner in office was asking me whether I'm making a 'biskut' ...hahaha... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7OumiogQKX1yL0lCnhvIKuXRM-GONeP_AfGK8yofCyCMYiIdc4ViWj4UnIz9snI5kI0ou9utq4Fk6HKUdJQjDmZ8akLZuyB4T4HfSKU0TB55eF1zZiM1-L5QlvEN98bFDVU8X0hdlsjT/s1600/IMAG0177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7OumiogQKX1yL0lCnhvIKuXRM-GONeP_AfGK8yofCyCMYiIdc4ViWj4UnIz9snI5kI0ou9utq4Fk6HKUdJQjDmZ8akLZuyB4T4HfSKU0TB55eF1zZiM1-L5QlvEN98bFDVU8X0hdlsjT/s400/IMAG0177.jpg" width="400" /></a></div>
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Scones didn't rise up high and puffy as it should be. One of the contributors could be that the dough I rolled out was not thick enough. Recipe says it should be 2.5cm but I rolled it thinner. I should've follow the recipe rather than do it on my own judgement. I've thrown in raisins and cranberry in the recipe. I've substituted unflavored yoghurt with strawberry flavored yoghurt and opted for salted butter instead.</div>
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Not sure if you wanna try it out this recipe but in case you wish to and prove the recipe is right while the failure is solely due to my skills, well... here it is : </div>
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<strong><u>Ingredients :</u></strong> </div>
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Low protein flour 200g</div>
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Baking powder 2tsp</div>
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Castor sugar 30g</div>
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Salt 2g</div>
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Unsalted butter 50g</div>
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Egg 1 nos.</div>
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Unflavored yoghurt 80g</div>
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<strong><u>Method :</u></strong> </div>
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Place all ingredients in a food processor and let it processed for 30 seconds until a ball is formed.</div>
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Remove dough , floured the working surface and start to roll dough out in a rectangular shape. Shrink wrap it and chill it in fridge for 30 mins.</div>
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On the floured surface, roll the dough out again. Fold half from top to centre and fold the bottom half to the centre. Flip the dough to the smooth side and start to roll the dough out again and repeat the folding pattern. (I forgot how many times I need to repeat this. Pls refer to the Chinese recipe attached)</div>
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Preheatat oven at 180C for 15 mins. Brush some milk on top of scones before sending them to oven to bake for 12 - 15 mins.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJYQXimojV1VBB7ikRM7362U-ey7iROquggqn-tP1UKGMXvh6a7zLnrF6PeKcL1LRxh7ujLgHPD9f1WZUOSENQT3_tWeer4E_ShfX6ds2uewKc-FsEQXQ4wRfnYktPKVa5-mE8hqXH34/s1600/IMAG0182.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJYQXimojV1VBB7ikRM7362U-ey7iROquggqn-tP1UKGMXvh6a7zLnrF6PeKcL1LRxh7ujLgHPD9f1WZUOSENQT3_tWeer4E_ShfX6ds2uewKc-FsEQXQ4wRfnYktPKVa5-mE8hqXH34/s640/IMAG0182.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Some leftover scones which my colleagues eagerly wanna packed home. Umm..it really taste okay or.. are they just giving me 'face'? :P</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8N-u7AzIZMR9SRbxO3CqT4K8ABXyYCit_76jd0B6PVeDvrhwyNK5ZHnoZ8z7lMHvDwisodZaY6qS885xDbucVg8oKTA_hELAg3Se_he53fgoJAI-Q4y5iqROU7IXeivfSAlLOv3oQoEa/s1600/IMAG0159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8N-u7AzIZMR9SRbxO3CqT4K8ABXyYCit_76jd0B6PVeDvrhwyNK5ZHnoZ8z7lMHvDwisodZaY6qS885xDbucVg8oKTA_hELAg3Se_he53fgoJAI-Q4y5iqROU7IXeivfSAlLOv3oQoEa/s640/IMAG0159.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bSO0nH_QsZv9POqmJY15ICOr0mOunjjStLDK7gsghm8D6J_i7MO3PtWu8Ij4rLC6Vyxq6VplU6iiXVhEborEWIW81oX5bcho8gQElBtYAWaPVbYM9RwVgT9LN-0kD0jNVhvxO2hrFxWJ/s1600/IMAG0160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bSO0nH_QsZv9POqmJY15ICOr0mOunjjStLDK7gsghm8D6J_i7MO3PtWu8Ij4rLC6Vyxq6VplU6iiXVhEborEWIW81oX5bcho8gQElBtYAWaPVbYM9RwVgT9LN-0kD0jNVhvxO2hrFxWJ/s640/IMAG0160.jpg" width="640" /></a></div>
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<strike></strike><br />Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-44226247254750022752013-04-18T21:34:00.003+08:002013-04-19T07:48:46.934+08:00Maggi Magic Meals : Ayam Masak Merah<span style="font-size: large;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kYUJJZGboUN4bJXYUTzaQvJYFhNg2eoZ4AFhwcm99EE4OgmtjznY9C8su2LY2BRSfqg8MQrk6AuE-1A-oZhfsIemUl4JW580Tgt11vX7crkWC-r6Iqxeuko2aK4UlAD7eiUHY0M2tvSu/s1600/IMAG0174.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kYUJJZGboUN4bJXYUTzaQvJYFhNg2eoZ4AFhwcm99EE4OgmtjznY9C8su2LY2BRSfqg8MQrk6AuE-1A-oZhfsIemUl4JW580Tgt11vX7crkWC-r6Iqxeuko2aK4UlAD7eiUHY0M2tvSu/s640/IMAG0174.jpg" width="358" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Ayam Masak Merah - just dump the meat in the bag and dump the bag in the rice cooker.</span></td></tr>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Yes, it's a new product from Maggi which comes in 3 different variants : Aromatic Chicken Curry, Spiced Soya Chicken and SavoryTomato Chicken (Ayam Masak Merah). Of the 3 variants, what enticed me most was the Ayam Masak Merah though I honestly have not the slightest notion how it could be translated to "Tomato Chicken" in English. Anyway, I tried it out today and I bet my colleagues are fervently waiting for my feedback. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCFRr-HZwza3kKK-Abkxy4M4TBGWa-mDE8Mq_fUvnfr8QD6PP7kpZL88QsTGNQwAKqCRDDR0H0lZKZZWOpEMSt1JRPgcPzN5mR_qIaRHZNRo17PG4dZ2GSvpqwkQuqYGlHC1aPR_FuCKI/s1600/IMAG0170.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCFRr-HZwza3kKK-Abkxy4M4TBGWa-mDE8Mq_fUvnfr8QD6PP7kpZL88QsTGNQwAKqCRDDR0H0lZKZZWOpEMSt1JRPgcPzN5mR_qIaRHZNRo17PG4dZ2GSvpqwkQuqYGlHC1aPR_FuCKI/s640/IMAG0170.jpg" width="355" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">That's how it looks like right after I've completed the cooking. Yea.. I mentioned rice cooker but I ain't have one at home so I substitute it with my steamer pot instead.</span></td></tr>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">To start off, it is an awfully convenient way of cooking a dish in a rice cooker. Just throw in the chicken parts into the Maggi cooking bag provided, add in the packet of seasoning, seal the bag and lastly, place the bag on top of the rice and switch on the rice cooker. Once rice is cooked, leave it on at "Warm" mode for another 25 mins. Chicken will be totally cooked and you've just completed a dish while the rice cooker was cooking the rice for you. Now... isn't that convenient especially for people like me who's constantly complaining of 'insufficient time'?</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznLzGF-6kW0ENGjQq9FlEhQwRjZJssTcSF3WPAovV1SrmT9hZmGnFwLTjdEG22UijsUJkEglBOYyD7qfSsg6o3cNvkUGjDyxZlFU_kDAg_sK63br7b04wEPA_HnRPB7q5zkd4ki8X3BB6/s1600/IMAG0167.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznLzGF-6kW0ENGjQq9FlEhQwRjZJssTcSF3WPAovV1SrmT9hZmGnFwLTjdEG22UijsUJkEglBOYyD7qfSsg6o3cNvkUGjDyxZlFU_kDAg_sK63br7b04wEPA_HnRPB7q5zkd4ki8X3BB6/s640/IMAG0167.jpg" width="355" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Magic Meals comes in 3 variants.</span></td></tr>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"> I bet you are worried about placing a plastic bag in the rice cooker for health reasons. Well, the bag used was of food grade and tested to be safe and durable under the heat. Apparently, this method of cooking is not new in the market, I was told but it's definitely the first time I've heard of it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0zIlxWYm29_VWG4xtyXZ-iCWCrCtd_Ca0MOx-xJmmjj_iMbHtRjpBkXGI8ImybOOo1aSNBECl1z_WBrzYYXXl3zoPCecO62mrZhbxLiYh5Mtie0a5et7iUW0H_Y7wop3rZYRvVK3a-TC/s1600/IMAG0175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0zIlxWYm29_VWG4xtyXZ-iCWCrCtd_Ca0MOx-xJmmjj_iMbHtRjpBkXGI8ImybOOo1aSNBECl1z_WBrzYYXXl3zoPCecO62mrZhbxLiYh5Mtie0a5et7iUW0H_Y7wop3rZYRvVK3a-TC/s400/IMAG0175.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Okay now.. my verdict on the taste. While it's no doubt a perfectly convenient way of getting a dish ready to eat, it doesn't have the 'wow' factor when it comes to taste. It's edible nonetheless but to me, it is lacking in the flavor. Perhaps I should try marinating the chicken in the bag for a longer period before throwing it into the rice cooker. This way the taste would probably absorb into the meat to give a more intense and kicking taste.</span><span style="font-size: large;"> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vijMeG0LHK5LCEYbnbn39-KYYPhH_otNUGhX4m1kqfH9lx0T4r-pBzt8pNaBdKhioWKgxYkfzJB5DrQeoackhcq19L3pbTVZn_tg88ublHoJDfDGhR2d1KEG4UGT35u8JchRKeYaYGWO/s1600/IMAG0172.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vijMeG0LHK5LCEYbnbn39-KYYPhH_otNUGhX4m1kqfH9lx0T4r-pBzt8pNaBdKhioWKgxYkfzJB5DrQeoackhcq19L3pbTVZn_tg88ublHoJDfDGhR2d1KEG4UGT35u8JchRKeYaYGWO/s640/IMAG0172.jpg" width="358" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Another angle of the Ayam Masak Merah from Maggi Magic Meals</span></td></tr>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"> </span><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Although it says just add chicken and onion rings in the bag, I've added some tomatoes in it because it just doesn't do any justice to the name "Savory Tomato Chicken" if I don't add any real tomotoes in. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"> </span><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Dont' just rely on my verdict. Go grab a packet of these Magic Meals. It's available now in most major hypermart (except Tesco Paradigmn!). Try it out this fun and convenient way of cooking and let me know of your verdict instead. Have fun!</span></div>
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-64691905861553284332013-04-16T22:48:00.002+08:002013-04-16T22:49:53.779+08:00Old Cucumber peanut soup with carrots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLWbgUK95RdiMKi-j-l1A-8gXv0BoUIGXFMQ3mjpCVitrnXTGh65Y_zGLwY2iJlZ-dygfKqR3uzQ0zVYigUs6kPbsP2Mq-NOltj290kwEh6l6SYfosN_tNyu9aNpLXJVIpXFKbPnnlf0C/s1600/IMAG0165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLWbgUK95RdiMKi-j-l1A-8gXv0BoUIGXFMQ3mjpCVitrnXTGh65Y_zGLwY2iJlZ-dygfKqR3uzQ0zVYigUs6kPbsP2Mq-NOltj290kwEh6l6SYfosN_tNyu9aNpLXJVIpXFKbPnnlf0C/s400/IMAG0165.jpg" width="400" /></a></div>
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I'm really not a typical Chinese who normally opt for soup with rice. On the contrary, I don't drink soup at all, at least not until I married into the Chong family. The soup made by my mom during those days in Batu Pahat had an unusual smell which totally puts me off. I started to accept the taste of Chinese soup (minus the porky smell) with some training at my in law's place. Of late, I'm so into soup that I actually forked out another sum of money to invest in a pressure cooker. I promise, this shall be the last kitchen appliance I get in year 2013 (and hopefully 2014 too).</div>
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This amazing Noxxa pressure cooker from Amway comes with other function : low pressure, slow cook, stir fry and keep warm. It is ideal for someone like me who is always on the go and juggling with time. With just 40 mins or more, soup will be ready for dinner. And mind you, it's part of our one meal diet plan : soup cum meat cum vegetables. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97u_OPA2LnKs5hLJwqXiWdbdt8NCnl1u_oEzj7UySkltx3eBiulhXdRxIyZJ5jk85rYhhSRPsRtzbwz8IhpjtaLcDLs62BXZ8XQuNfLluPeN9BLd2esl8cRo17yblL6LUHIsEpoR1V-62/s1600/IMAG0166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97u_OPA2LnKs5hLJwqXiWdbdt8NCnl1u_oEzj7UySkltx3eBiulhXdRxIyZJ5jk85rYhhSRPsRtzbwz8IhpjtaLcDLs62BXZ8XQuNfLluPeN9BLd2esl8cRo17yblL6LUHIsEpoR1V-62/s640/IMAG0166.jpg" width="360" /></a></div>
I've been utilizing this machine intensively and aggressively since I bought it. Hubby is wondering how long this weekly soup routine is gonna last but I'm gonna prove him wrong.<br />
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Here are some of the variety of soup I've cooked thus far : <br />
1) old cucumber + peanut + carrots + meat + scallop + red dates (as shown in picture above)<br />
2) bitter gourd + tomatoes + red dates + meat + cuttlefish + corn<br />
3) bitter gourd + tomatoes + salted vege + red dates + chicken<br />
4) bitter gourd + anchovies + ginger + tomatoes + red dates + meat<br />
5) lotus root + peanut + carrot + meat + corn<br />
6) ABC soup<br />
7) red bean soup<br />
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I'm contemplating to cook a curry chicken and pineapple rice soon. Yes, using this machine :D Probably sooner than I think.<br />
2 thumbs up for this Noxxa pressure cooker. I simply love it!<br />
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<br />Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-10254590629060042192013-01-20T14:09:00.000+08:002013-01-20T14:09:49.692+08:00Hokkaido Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7BtmEm5lngiOfubzlBr_srtF8MHzBLpkKJ1s535Hip5sBrCt-UoTsi4xJ3TJYbZtnss8r5_CwUeOTtwTAoKxVCxRWAeb8icz-ao33DIkbXF4XYeGg67x-oiHwgnsabKskkqXGL0t0wca/s1600/P1200623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7BtmEm5lngiOfubzlBr_srtF8MHzBLpkKJ1s535Hip5sBrCt-UoTsi4xJ3TJYbZtnss8r5_CwUeOTtwTAoKxVCxRWAeb8icz-ao33DIkbXF4XYeGg67x-oiHwgnsabKskkqXGL0t0wca/s640/P1200623.JPG" width="480" /></a></div>
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I learnt to make this from Tomoko again from <a href="http://caramelmoko.wordpress.com/" target="_blank">Caramel Factory.</a> Since she's a Japanese, she said in Japan, the chiffon is normally coated with a layer of fresh cream. In Malaysia, she realized that some bakeries are actually selling Hokkaido chiffon cake in a small tiny cup, topped with some cream custard filling. This inspire her to start a class on a Japanese Chiffon Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherju0RKQbjk_VdbQWz_UYYK23qI_nTETg5jJkLCYRgc0ECJ6yRhNX20zYxz3khYoWc4VsavFE-dry0ss28UloGKG8NSRcT47SX1FaEvLxFdZw8Q_QPMiqgFBu7JlDeEdCxfgbmqelvtOq/s1600/P1200627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherju0RKQbjk_VdbQWz_UYYK23qI_nTETg5jJkLCYRgc0ECJ6yRhNX20zYxz3khYoWc4VsavFE-dry0ss28UloGKG8NSRcT47SX1FaEvLxFdZw8Q_QPMiqgFBu7JlDeEdCxfgbmqelvtOq/s640/P1200627.JPG" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXbIs7dAFSakJm1An5UoOgYcKznEoHO_viYc4DKHYlgw9qs_15ncS6iVPgDgWtZ0fC0vbkhojj1mGch4FdL22_kWnveV6PTbWERsXmHF_AALgFm-xZ38Tt47sSSR_zkIVEASbIpwzFd-W/s1600/P1200626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXbIs7dAFSakJm1An5UoOgYcKznEoHO_viYc4DKHYlgw9qs_15ncS6iVPgDgWtZ0fC0vbkhojj1mGch4FdL22_kWnveV6PTbWERsXmHF_AALgFm-xZ38Tt47sSSR_zkIVEASbIpwzFd-W/s640/P1200626.JPG" width="480" /></a></div>
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Again I've selected the right class to attend. I made 2 portion of the chiffon because I'm a chiffon cake lover. I love the soft, light, fluffy and moist texture of the cake. It is so soft and fluffy that I could actually 'tear' the cake easily and stuff into my mouth. So far, the only chiffon cake that I could 'tear' as I described, was made by my auntie in Batu Pahat and that was like years and years ago. It's really a great satisfaction that I could actually bake such a cake by myself and the cake turned out beautifully.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUr7AujJJGan3f4QqfyRpk7zhkyHc7RFZZDMfqYMeDEKqPWsij5aV2nWQeTaDwKo2AYQREi7WxYFdBN0SkH8cdTmsvlf6H-kFdODsMXteTv5D2Dx7jY9ZbpfPM-47hw4Gu2o6lVaXCb8iy/s1600/P1200624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUr7AujJJGan3f4QqfyRpk7zhkyHc7RFZZDMfqYMeDEKqPWsij5aV2nWQeTaDwKo2AYQREi7WxYFdBN0SkH8cdTmsvlf6H-kFdODsMXteTv5D2Dx7jY9ZbpfPM-47hw4Gu2o6lVaXCb8iy/s640/P1200624.JPG" width="640" /></a></div>
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Major flavor in the chiffon cake was earl grey tea which we boil hot water and add in the tea leaves to let it simmer for a while before draining it. It makes me wonder whether I can substitute the earl grey tea with other fruit flavored tea or latte for an instance. Maybe I should just give it a try the next time. This is just an awesome cake to devour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cw8KJly8dzAgAyt-E04c77tZ03ETlMFgbq3LeyoDqM87g9xIOS-Keqb1KxH6FJNHoCZSdyB3wDaAPhOA8c3-MUTLv-CF5kWuO7bljhLycMKDy0xbdWae1QFKoJm08M9BO5HrcUIQgLTa/s1600/P1200628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cw8KJly8dzAgAyt-E04c77tZ03ETlMFgbq3LeyoDqM87g9xIOS-Keqb1KxH6FJNHoCZSdyB3wDaAPhOA8c3-MUTLv-CF5kWuO7bljhLycMKDy0xbdWae1QFKoJm08M9BO5HrcUIQgLTa/s640/P1200628.JPG" width="480" /></a></div>
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com2tag:blogger.com,1999:blog-5309201226455622391.post-21242807181946439502013-01-15T21:07:00.001+08:002013-01-15T21:07:08.912+08:00Cocoa Walnut Raisin Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPN3uGge91K2UDCeqw5xvT3A4ZyB0THcoSuudoKc0kEFhge3yRFTKu5LF4DF6OhmxMTZ77TlJBZ-owLWx_LMr961opakFcFvwzvVrF-UWzRCq3qIPbjr5q3fm3UsBdgpGp6MFH8Nw4-66M/s1600/P1140617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPN3uGge91K2UDCeqw5xvT3A4ZyB0THcoSuudoKc0kEFhge3yRFTKu5LF4DF6OhmxMTZ77TlJBZ-owLWx_LMr961opakFcFvwzvVrF-UWzRCq3qIPbjr5q3fm3UsBdgpGp6MFH8Nw4-66M/s640/P1140617.JPG" width="480" /></a></div>
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It was my 1st attempt on this recipe which was graciously shared to me by Ailing. My reliable Kenwood bread machine helped me to knead the dough, thus saving me lots of time, energy and sweat. All I needed to do was to weigh the ingredients, pour them into the machine, let it knead for 30 mins, remove the dough out to shape into rounds and let if proof for another 40 mins or so. The dough will double its size and that's when it's time for them to be shoved into the oven for baking. Yes, as simple as that but to make a nice good loaf of bread with high volume is never an easy feat. I shaped the buns a tad too gigantic though.</div>
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Salt is an essential ingredient that is not only used for flavor but also controls the growth of yeast and strengthens gluten structure. Do not adjust the amount of salt in the recipe. As for sugar, it speeds up the action of the yeast as well as affecting the quality of the bread by helping to retain the moisture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCRif63yV9LDrnGiSoneUmiFaelzR1TD4vYgvGyHNz61nhWwTP096ojnYRTnkREsGwHgywUXzNn01uAHoJpxfAmht4_5KMPVJ-u9McrKCQB2W5ubDmIOTzJS4xtGTj10GXSEfIMA-abPy/s1600/P1140620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCRif63yV9LDrnGiSoneUmiFaelzR1TD4vYgvGyHNz61nhWwTP096ojnYRTnkREsGwHgywUXzNn01uAHoJpxfAmht4_5KMPVJ-u9McrKCQB2W5ubDmIOTzJS4xtGTj10GXSEfIMA-abPy/s640/P1140620.JPG" width="480" /></a></div>
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The texture of the buns were so soft while the little sweetness from the raisins and the nutty flavor from walnut made the buns as good as even eat it on its own (yup... Gardenia's slogan) without butter or jam. I brought 10 buns to office today and poofed... they were all gone in a jiffy. Nobody says no to walnut, ok! Hubby didn't get to eat a single bun and so I came back home from work today and baked another fresh batch for him. Boy, they tasted as good. It's gonna be our breakfast for tomorrow but I know he's never a bread person.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F6U2ynVyhiriMrUuLE8RyKEfFppGp9Vaimp-FIWJDl8f2TXaQv-utt6CrkADHqQ2uNzCt6BIfMABjilmPxjksIi8uPeBaXUS-ea6M-BV4878UjuhF6_Ax31NTfT3IWHnBraFb6Lsny-z/s1600/IMAG0796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F6U2ynVyhiriMrUuLE8RyKEfFppGp9Vaimp-FIWJDl8f2TXaQv-utt6CrkADHqQ2uNzCt6BIfMABjilmPxjksIi8uPeBaXUS-ea6M-BV4878UjuhF6_Ax31NTfT3IWHnBraFb6Lsny-z/s640/IMAG0796.jpg" width="640" /></a></div>
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Here's the recipe to it : </div>
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<strong><u>Ingredients :</u></strong> </div>
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250g water</div>
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60g butter</div>
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50g sugar</div>
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30g milk powder</div>
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100g raisins</div>
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150 chopped walnuts</div>
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400g bread flour</div>
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50g plain flour</div>
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2 tsp instant yeast</div>
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1 tbsp cocoa powder</div>
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1 tsp salt</div>
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<strong><u>Method :</u></strong> </div>
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<li>Pour liquid ingredients into the bread machine pan follow with the dry ingredients. If your bread machine recommends that you add the dry ingredients first, simply reverse the order.</li>
<li>Fit bread pan in the machine and set the programme to the dough setting (1.30 hours) and press start.</li>
<li>After about 30 mins of kneading, the machine will stop to let dough to proof. At this stage, remove the dough out from the pan and switch off the machine eventhough the programme has yet to complete.</li>
<li>Divide dough into 14 or 16 equal pieces and shape into round balls. Place on a greased baking sheet, allowing enough space for the rolls to rise and expand. Cover dough with a damp cloth to proof for 40 mins.</li>
<li>Brush the dough with beaten egg and bake in a preheated oven for 20 mins at 180C. Transfer to wire rack to cool</li>
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-7895353392615180902012-12-24T21:29:00.003+08:002012-12-24T21:34:45.072+08:00Japanese Strawberry Shortcake & Xmas dinner<br />
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<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/AVvXsEgoQs2WzcP7TaqDjyausU88-QdFl7f6sU2leIC2S6orcntsnkIY0EclKzeV3OY3XPZ2frHXEgWMbh3TLNc0Vmmi9S2hRrkD1PX4gpT4AjMeVcSm75Xn4pZTS0NmWfoEuvRroH4Y2bSx_JCb/s1600/PC240543.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQs2WzcP7TaqDjyausU88-QdFl7f6sU2leIC2S6orcntsnkIY0EclKzeV3OY3XPZ2frHXEgWMbh3TLNc0Vmmi9S2hRrkD1PX4gpT4AjMeVcSm75Xn4pZTS0NmWfoEuvRroH4Y2bSx_JCb/s640/PC240543.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese Strawberry Shortcake</td></tr>
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I really like the way Tomoko conducted her class and therefore when I saw her Dec schedule include a dainty little Strawberry Shortcake, I signed up for the class immediately. It's limited to max 6 pax per class and each of us will get to take back an entire whole cake. Yes !!</div>
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The genoise or sponge as what we normally called it doesn't require ovalette. The sponge cake I used to do requires ovalette to make it soft (I supposed). Tomoko imparted her knowledge by explaining why we should do this and why we shouldn't do certain things with very logical and simple technical explanation. This is exactly what drawn me to her class otherwise any tom dick or harry can easily conduct a baking class by just following the recipe diligently.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOtiKSpLCDfEx3-ssOevm8PREd3pWUqMWfboGcH2Et5BKZiDm1IpUyulM4G0xNRWXzKusopZpUlNS3_N6gEA449IDV2H_2Og8oCjyWpN1og1HnyAIWr_jmw5aPdLsCNbBJ-RFdwdo-NHk5/s1600/PC240544.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOtiKSpLCDfEx3-ssOevm8PREd3pWUqMWfboGcH2Et5BKZiDm1IpUyulM4G0xNRWXzKusopZpUlNS3_N6gEA449IDV2H_2Og8oCjyWpN1og1HnyAIWr_jmw5aPdLsCNbBJ-RFdwdo-NHk5/s640/PC240544.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A humongous slice of cake for myself :D</td></tr>
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We first did the sponge cake which is best to be kept overnight before cutting into layers and decorating it with cream. It's not that a difficult cake to do but we have to be very sure of the texture of the batter for the sponge cake and also to what extend we should stop whipping and beating the cream.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgFqZLUcLWnk5xf0_rTusip9sISo9vmcvc2p3FwxSpVms-8ljVHXiy_YlNnYKj2QQeFu5xEUxbe9VPfzxpMWlvFBMsKXx0pKB3id7B-DbGNHqsGQnQylxQoLFMDjqQF0-oCfe6-kAWnj5/s1600/PC240539.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgFqZLUcLWnk5xf0_rTusip9sISo9vmcvc2p3FwxSpVms-8ljVHXiy_YlNnYKj2QQeFu5xEUxbe9VPfzxpMWlvFBMsKXx0pKB3id7B-DbGNHqsGQnQylxQoLFMDjqQF0-oCfe6-kAWnj5/s640/PC240539.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My eyebags are getting worse and I look tired but here I am, posing proudly with my cake.</td></tr>
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Hubby was surprise I brought back a nice looking dainty cake because the last time I baked a Blackforest Cake with chocolate topping was like ages ago. The problem with cream layered cake is I need to use up the whipping cream preferably in 1 week after opening it. Moreover whipping cream doesn't come cheap.</div>
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<tr><td class="tr-caption" style="text-align: center;">Main course</td></tr>
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Upon request from hubby for a so called "Christmas theme dinner", I rushed out to Jaya Grocers to get Nuenberger sausage and Cumberland Sausage. I whipped up a simple salad with just balsamic vinegar and olive oil and mixed it with sliced jackfruit, grapes, tomatoes and jumbo raisins. It was definitely healthy and yummy. I hope you guys have had a jolly Christmas Eve like I had. Merry Christmas to all and God blessed.</div>
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<tr><td class="tr-caption" style="text-align: center;">Salad with assortment of vege and fruits</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bought the Balsamic vinegar in Sydney.</td></tr>
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-73135584214220453472012-11-08T00:45:00.000+08:002012-11-08T00:51:56.018+08:00Chocolate éclairs & Custard cream puff<div class="separator" style="clear: both; text-align: center;">
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My legs are really breaking apart and right now, all I can think of is a good massage. The last time I made choux pastry was in office together with my then Application Manager and that was like 4 - 5 years ago. Recently I had the chance to attend a class held by Tomoko who is a Japanese trained patisserie. She's not just any other person who knows how to bake but rather from the way she explained and answered questions posed to her, I gathered she has a solid background on food science. Now, this is what I really like and look up to. If you wish to attend her class, click <a href="http://caramelmoko.wordpress.com/about/" target="_blank">here</a> to be directed to her webpage.</div>
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Choux pastry being cream puff and eclairs are one of those amazing pastry which just balloons up without yeast and it has very minimal butter and flour. It consist of lots of eggs and while you're baking it in the oven, the wonderful eggy smell whiff through the kitchen. I just love it. To bake custard cream puff and eclairs, I went to 3 stores in search of 1cm nozzle but to no avail. Well, it seems that this size is extremely popular. I had to settle with a 1.5cm nozzle for both pastry and bought an additional 0.5cm nozzle for piping the cream in. A teeny weeny nozzle already cost me an exorbitant RM5.50. </div>
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The 1st batch of cream puff as well as the 1st batch of eclairs turned out to be flat instead of puffy and airy. The 2nd batch of eclairs however turned out great but I just couldn't fathom why the same batter would create a different outcome. The way I piped it out, perhaps? Anyway, I wasn't very happy with my puff pastry and knowing me, I just had to do another round of it. A good thing it puffs came out great the 2nd time<br />
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Hubby came back and I stuffed 3 custard cream puffs into his mouth and 1 eclairs. He saw the display on the dining table and asked me whether I'm baking it to sell tomorrow. One thing for sure is my colleagues are in luck tomorrow. They'll be having it for breakfast. When will someone in office bakes for me for a change??<br />
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I'm packing one box each of eclairs and custard puff for my doc tomorrow. He loves chocolate and I hope he will enjoy eating it as much as I do. Gosh.. I lost count of how many puffs I stuffed into my mouth! <br />
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The custard cream is awesome. I definitely must attend another class of Tomoko's . Her recipes are good, the classes are hands on method, her knowledge on baking is indisputable, she gladly answered all my questions to her without holding anything back and lastly, she is just a simple humble lady who enjoys baking and imparting her knowledge while making a living out of it.</div>
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These are the failed batches of puffs and eclairs (no cream added yet). See? It's 'kemek'. They look hideous, I agree but they taste as good nonetheless. Why... I could even pop them into my mouth without any cream in it.. .that is if you like eggy taste.<br />
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Verdict : I'm satisfied with today's baking. The taste of cream and the pastry was awesome. I really really love it. I don't normally eat a lot of what I bake but this.....I just couldn't stop popping them into my mouth. It's gonna be midnight soon (again another late night) and I'm dead beaten. However, it's all worth it.<br />
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<br />Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com2tag:blogger.com,1999:blog-5309201226455622391.post-88304948694894961202012-11-07T01:20:00.000+08:002012-11-07T01:20:03.869+08:00Mayo Tuna Bun<div class="separator" style="clear: both; text-align: center;">
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Re-baking the same recipe today to compensate for last week's not-so-satisfied tuna buns because last week, I was literally distracted by many unexpected excitement : my Hello Kitty goodies, arrangment to pick up Tony and Uncle Meng at Sentral, the nice cutie pictures of HK display which Tony took in Taiwan etc. So in the end, I didn't put my heart into baking and normally how much effort you put in, that's how much you'll get. </div>
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I learnt this recipe from Ai Ling when I went over to her place one night straight after work. It was also the day before I started my dreaded detox program. Since that night, I've been dying to try out baking it myself, not so much of eating it but .. well.. just to bake it for the sake of baking. I'm not sure how my colleagues will react when they see the buns tomorrow because obviously they erm.. didn't have a 'pleasant' experience with last week's buns :)</div>
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Buns turned out not as soft as I would have like it to be but definitely better than last week, thank God for that. It's a joy to see the dough risen up to a soft round airy shiny ball. My reliable Kenwood bread machine helped to knead the dough and that certainly saved me plenty of time and labour. Afterall, the machine has been idling and under used for quite some time.</div>
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Yes, I remember to roll and fold the dough this time. I remember to brush the egg wash over the buns and finally, I remember to transfer the buns to the rack for cooling. <br />
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The tuna was barely enough to make 13 buns and I wasn't going to open another can of chili tuna. Since tuna was scarce, I decided to replace the tuna with my jumbo size organic raisins. Made a long roll and a round shape for the raisins bun , just for the heck of it.</div>
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I wonder if cousin Soo has embark on her so called 'crash' diet? I do so wish she and the kids will eat my buns.... Whadya say, couz?<br />
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I need to get permission from Ai Ling before I can share the recipe out here..<br />
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-81361975224451109012012-09-01T23:17:00.001+08:002012-09-02T12:19:44.814+08:00Sushi from Scratch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12PBqh5iQOgv5FaW2aGeuwQRMd5uoViiVRiC4a-T5DJW0DZi8f5hpakGm6OmLQePFZoQ3gQmRm_ZhBbbWIdAUivyRd2JMIvtpXxA8ZGYW5DmCK4ZFvgZ-Kiv4A4sytUG-N7g6yproz4h1/s1600/P9010087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12PBqh5iQOgv5FaW2aGeuwQRMd5uoViiVRiC4a-T5DJW0DZi8f5hpakGm6OmLQePFZoQ3gQmRm_ZhBbbWIdAUivyRd2JMIvtpXxA8ZGYW5DmCK4ZFvgZ-Kiv4A4sytUG-N7g6yproz4h1/s640/P9010087.JPG" width="480" /></a></div>
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It was my very 1st attempt on sushi making and prior to this, I had my Singapore colleague Jezamine, to scan over the recipes to me. Thanks Jez! I seriously think it doesn't worth all the trouble if I were to prepare sushi for just me and hubby to consume. Afterall, how much can we stuff the sushi loaded with high carb rice into our tummies and how many varieties can we have? Since mom and dad is here to stay with me, I thought it would be great to finally try my hands on sushi making. Let me just put it that japanese dinner can be pretty costly for the 1st time because the ingredients and sauces do not come cheap. As long as I use up all of them before they expire, I guess money will be well spent then. The fillings I prepared today were cucumber, rish roe, sesame, carrot and pork floss. There were canned tuna and crab stick in the fridge but mom and I decided that the current ingredients should suffice.</div>
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I do not want another boring style of sushi with the seaweed on the outer layer. As such, I made with the rice on the outer so that I could coat the rice with the roasted black sesame. What I failed to achieve was rolling it into a square shape. Well, next time I'll try to do better than this.</div>
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I enjoy eating inari. We bought the empty tofu skin and made an assortment of filling : stuffed rice with fish roe & sesame and stuffed rice with pork floss & sesame. Good combination? The sweetness of the tofu skin blends real well with the rice which has been mixed with japanese vinegar.</div>
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While shopping for the ingredients, hubby saw the raw fish which came with 8 of them in a box. He kept asking me 'this?, ok?" and I knew no matter how vehemently I object to it, he will still place this box of fishes into our shopping cart. He loves the fried fried fish filled with plenty of ..uh.. eggs. Mom coated the fish with our special crispy flour and fried it at high fire towards the end to achieve a tip top crispiness. They all claimed the bone could be swallowed but I ain't taking no chances. I don't even eat unagi, for Christ's sake!</div>
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So here are the ingredients I used for today sushi making. The roasted sesame dressing is my usual salad dressing besides mayonaise, ceasar and thousand island. The next sushi for dinner will be in Sept as well, I promise.<br />
<br />Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-81469249509251198402012-08-28T22:55:00.000+08:002012-08-28T22:55:03.577+08:00Roasted Pork Belly (again)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNbkceU7M62AZOd1gri1YwL0av_HUt2IcWNUSierBugEbccNrxEc3GWUNu_pxKCrKSQQH5df0lZty-Ba8EKierytVNEPCRHCObXZvk7Sojpz1r1365m6Uny3JYAYQjiwxK27VXpu5iW-Y/s1600/P8270073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNbkceU7M62AZOd1gri1YwL0av_HUt2IcWNUSierBugEbccNrxEc3GWUNu_pxKCrKSQQH5df0lZty-Ba8EKierytVNEPCRHCObXZvk7Sojpz1r1365m6Uny3JYAYQjiwxK27VXpu5iW-Y/s640/P8270073.JPG" width="480" /></a></div>
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While I was in Spore during the recent raya, John's FIL bought siew yok for us to eat. He mentioned it was one of the notable stall selling siew yok. Later on, I bragged to dad and mom that I know how to roast one. Dad of course poohed poohed at my remarks and so....I just had to show him and make him eat his words... as well as the roast pork, of course.</div>
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There were several deafeaning explosions in the oven that made me hover at the side. The pop and cackling sound were just too humongous and frequent but that means the skin will be crispy instead of chewy. I bought the fattest chunk of meat belly I could get because dad will not bat an eye on any meat without a layer of huge fat in it.</div>
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Dad loves the meat to be cut slightly think and chunky while me and mom prefer it to be just about 1-1.5cm thick. Dad went oohhing and aahhing when he first tasted the meat and I of course was chuckling at his reaction. I was showered with accolades and he told me I must make this in Singapore for my bro John and his in laws to eat. I told dad to pass that message to my brother that if he can't wait to eat it, all he needs is to buy me an air tix and I'll fly there to roast one for him. All expenses will be on him then. Afterall, nothing comes free right? Afterall, I'm his little sister, right?</div>
Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-17340307600509575722012-08-22T20:11:00.002+08:002012-08-22T20:12:43.205+08:00Fried Longevity Noodles<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/AVvXsEjpccybiyta4hvkzViitdqZfrlCk2tN2Dy1djsqtJY0GmGdkrgRtf4gJKhX4eFwUbWk71Xpk8pcqXItY9EFYS4AWdyOKeHFtZAAnkYFlHaMYAmgxZb8EHdP7fkMa_DqnzIPv_veBzKmsF_r/s1600/P8220059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpccybiyta4hvkzViitdqZfrlCk2tN2Dy1djsqtJY0GmGdkrgRtf4gJKhX4eFwUbWk71Xpk8pcqXItY9EFYS4AWdyOKeHFtZAAnkYFlHaMYAmgxZb8EHdP7fkMa_DqnzIPv_veBzKmsF_r/s640/P8220059.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em>The yummy Longevity noodles</em></strong></td></tr>
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Dad's nong li's birthday (birthday according to the chinese calendar) is tomorrow. We just arrived from Singapore yesterday and mom depended on me to get groceries during my lunch hour. Since there was a time constraint with me bringing back the groceries after work, mom decided to push forward the frying of longevity noodles from tomorrow to today. I gotta hand it to my mom. Whatever she whips out seems to be so mouthwatering and delicious. The best part is she doesn't seem to be tired and constantly putting on her thinking cap on what to cook next or what newbie she can introduce on the dining table. Needless to say, my next one month is gonne be terrific with homecook meals (except for the fact that I desperately need to diet. Yea... you heard that months ago), nicely pressed blouse for me and shirts for hubby and fresh smelling clean clothes completely washed and hung dry. Aahh....blissful days ahead before mom head for Sydney till next year.</div>
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<tr><td class="tr-caption" style="text-align: center;"><strong><em>Red eggs for dad. Mom stole some of my coloring meant for baking</em></strong></td></tr>
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Oh yea.. the noodles. It was cooked with some mince pork, slices of mushrooms, shredded carrot, fish cake and spring onion. I haven't got the chance to interview mom thoroughly on what sauces she used but I overheard hubby telling mom to teach me to cook this. The noodle itself was slippery and the entire dish was not completely dry but with little gravy beneath the noodles. Two thumbs up. Long live mom ...... and dad.</div>
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<tr><td class="tr-caption" style="text-align: center;"><strong><em>Something to go with the noodles</em></strong></td></tr>
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0tag:blogger.com,1999:blog-5309201226455622391.post-63283027184293429922012-08-15T23:29:00.003+08:002012-08-15T23:29:33.522+08:00Stuffed Bitter Gourd<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCKiw7a-tH8g10E9f7clDuMXPMlYDO2BBqCHYVhvJTgDILYvHWDS5k9L4s2U3g2iiLHlbgxigP__JroB1Eeht1n4QcU-vuK5gCNZ_iANabjB1-KwLe1Hn8RoVFVIjeBuXzshEnNwQkdYAt/s1600/IMAG0505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCKiw7a-tH8g10E9f7clDuMXPMlYDO2BBqCHYVhvJTgDILYvHWDS5k9L4s2U3g2iiLHlbgxigP__JroB1Eeht1n4QcU-vuK5gCNZ_iANabjB1-KwLe1Hn8RoVFVIjeBuXzshEnNwQkdYAt/s640/IMAG0505.jpg" width="382" /></a></div>
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I was inspired to try this out after having sampling this dish made by hubby's eldest sister. I realized that I missed out a very crucial ingredient when I was halfway frying it because the filling doesn't seem to stick well to the vegetable. The culprilt is mackerel (ikan tenggiri). We just had to make do without it then. Can you believe I was actually being shooed out of the kitchen by hubby because he insisted that he knew better how to make the sauce than me? This dish turned out great. We both love bitter gourd and the simple marination of the meat seemed to go well with the vegetable. The sauce... well... what can I say? It was awesome. This dish goes well with white rice or you can even eat it on its own. We ate it with steam white rice topped with a juicy piece of ayam goreng berempah. l'll rate this as an easy and fast dish to whip out. In case you're interested, here's the recipe. Enjoy!</div>
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<strong><u>Filling & Marination :</u></strong> </div>
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Mackerel fillet</div>
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Mince pork</div>
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Soy Sauce</div>
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Chop onions</div>
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Salt</div>
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<strong><u>Sauce :</u></strong> </div>
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Bean paste (taucu)</div>
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Water</div>
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Dash of salt</div>
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Sesame oil (optional)</div>
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Cornstarch</div>
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Sugar</div>
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<strong><u>Other Ingredient :</u></strong> </div>
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Bitter gourd (of course!!)</div>
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Small onions - slice</div>
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<strong><u>Method :</u></strong> </div>
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Marinate the filling with the sauces mentioned. Set it aside.</div>
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<li>Cut bitter gourd to about 1 or 1.5cm thick. Remove seeds and white pulp with a spoon.</li>
<li>Stuff the a generous portion of filling into the centre of bitter gourd. Pat around it.</li>
<li>Heat wok with little oil. Fry the bitter gourd in low fire.When it is cooked, dish out and set aside.</li>
<li>Heat wok with little oil and fry onions in slow fire till slight golden brown. Scoop in sone bean paste, stir it a while before adding water and remaining sauce ingredients except cornstarch.</li>
<li>Bring to simmer. Add in the bitter gourd, stir around and lastly add in the cornstarch.</li>
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Rachel n Chonghttp://www.blogger.com/profile/03896618625756067181noreply@blogger.com0